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00:04¡Gracias!
00:30Coloring something that typically isn't colored.
00:31This is not an easy task.
00:33I brined my fork in charcoal.
00:35It's the opposite of color.
00:37Yeah, the challenge isn't here.
00:38I'm starting to get grumpy.
00:40Take your time, complete.
00:42How am I here again?
00:48It is so incomplete that you can't even give it any kind of critique.
00:52The winning chef is Laurence.
00:55Laurence, congratulations.
00:57Collectively, we did not do what we asked you to do.
01:01Nana, please pack your knives and go.
01:06Twelve chefs remain to compete in the ultimate culinary showdown.
01:10Woo!
01:11At stake for the winner, the grand prize of a quarter of a million dollars
01:15provided by Graza Olive Oil, a feature in Food & Wine magazine,
01:19plus an appearance at the Food & Wine Classic in Aspen,
01:22their own exclusive dinner at the historic James Beard House
01:26in New York, and the title of top chef.
01:37Hello, hello.
01:39How are we doing?
01:40Good morning.
01:40Good morning.
01:41How are the three of you feeling?
01:44You know, hindsight's 20-20.
01:45I'm like, oh, I shoulda, I shoulda, but I didn't.
01:49I was coming from a point of like, damn, I haven't won a single challenge.
01:53Maybe if I show them all these different techniques,
01:56and I almost forgot the flavor.
01:59Yeah.
02:00I'm definitely not as confident as I was when I first walked in here.
02:04You know, it felt like a little kid getting scalded in school.
02:08100%.
02:08Yeah.
02:09I have to keep going, but I'm not feeling very motivated right now.
02:13Today's a new day.
02:21Oh, my God.
02:23Look who it is.
02:24Nice.
02:25Tristan.
02:29What's up, chef?
02:30Howdy, howdy.
02:31Damn.
02:32I know Tristan.
02:33We worked together for three and a half years in Miami.
02:35Tristan told me to do better than he did.
02:37What the is that supposed to mean, Tristan?
02:39You won.
02:41I assume that everyone recognizes the most recent top chef, Tristan Epsilon.
02:46Morning, chefs.
02:47We love you, Tristan.
02:48I like the short vibes.
02:50Yeah, thanks.
02:50They're just so damn comfortable.
02:52A five-inch inseam does feel good sometimes, you know?
02:57Chefs, who's ready for this competition to really take flight?
03:01All of us.
03:07Who here enjoys a good wine flight?
03:09Oh.
03:10Tristan, you're a level one some.
03:12Mm-hmm.
03:12So you know a thing or two about flights, huh?
03:14A little bit.
03:14Yeah.
03:15I always look at a wine flight as just a tasting menu all on the same plate.
03:18Any wine aficionados in the group?
03:20Big Josh fan.
03:21Okay.
03:22You're very familiar with what's up here.
03:24That's true.
03:26Lovely.
03:26Well, North Carolina is home to one of the greatest achievements in American history.
03:31The first flight.
03:32Oh, that's right.
03:33In honor of Wilbur and Orville Wright's massive accomplishment of the first flight at Kitty Hawk,
03:39you all are going to make the first ever food flights in Top Chef history.
03:43Oh.
03:44Your challenge is to take the portfolio of Josh Seller's delicious and award-winning wines,
03:49using one red, one white, and one rosé, and pair all those wines with a food flight.
03:54You're all going to be working in a flight of three chefs.
03:58You can come up and draw a knife.
04:00Sharp.
04:02Split yourselves into four groups of three.
04:06I got white.
04:07Every group must contain a white, a red, and a rosé.
04:10You guys doing it?
04:11Yeah, why not?
04:13Jen, Seeger, and I, we're old homies.
04:15We used to work together in the same restaurant group.
04:17We all have some Chicago history together, so I'm pretty excited about this team challenge.
04:22Achoo!
04:23That wasn't real scenes.
04:25That was a real scene.
04:25That was a real scene.
04:26Yeah, that was a real scene.
04:26Stop arguing with me right now.
04:28It's not a good start.
04:29Sorry.
04:30Sorry, doll.
04:32Jeez.
04:33If you don't drink, back behind me on these menus are flavor notes to have an understanding
04:38of what you're working with.
04:39You want to make sure the foundation of your flight is based on the same dish or ingredient,
04:44but each preparation needs to be distinctly different.
04:46For instance, you could do a flight of sliders with each one featuring a different protein.
04:50Got it.
04:51Up for grabs is $15,000.
04:55That's good money.
04:57All right, chefs, you have 30 minutes on the clock.
04:59And your time starts now.
05:01Oh, God.
05:02Oh, sorry.
05:03Plan, plan, plan.
05:04Eggs?
05:05Yeah, I'm done with eggs.
05:06I think cheese can be the thing that brings it together.
05:08One cheese done three different ways.
05:10We can do that.
05:11Okay.
05:12I got caviar, scallop, and grouper.
05:15Flight of seafood?
05:16Yep.
05:20Yeah.
05:36Yeah.
05:44Okay.
05:44Do you want to do a grilled cheese?
05:46Yeah, yeah.
05:46I'll do a subis with a ribeye.
05:48I own a wine and champagne company, so I feel very confident that I can pull my team to a
05:55win.
05:56Your rosé is super light, so mine is dark, so you're actually going to go first.
06:00I can drink a glass of wine here and there, but unfortunately, I really don't have the palate for it
06:04yet.
06:04I did a merlot, so it's going to be dark.
06:06The win is definitely our ace in the hole for this one.
06:09What's the name of this cheese?
06:10Tom.
06:11Let's go with that cheese.
06:12Thank you.
06:12Let's cut this bad boy down.
06:16You need hands?
06:17I got quail eggs.
06:18I got botarga.
06:19This challenge, it's crazy because it's three pairings, three wines, a flight, so you don't really have any time to
06:24be like,
06:25Oh, what were you thinking?
06:26Like, the first thing that comes to mind is eggs.
06:28I'm doing sweet savillon with poached peaches, finished with a reduction of the pinot grigio, so it's just layers of
06:33that and egg.
06:34Yeah.
06:35We chose to do egg as a through line for this pair because of the versatility.
06:39Any ideas for me?
06:40A little soft scramble of botarga, brown butter.
06:43Okay.
06:44I thought drinking wine was supposed to be real fun.
06:47I'm making potion fried artichokes.
06:49They're notoriously hard to pair with wine.
06:52I am surprised that you're choosing artichokes.
06:55I haven't taken a very big swing yet, so it seems appropriate to just go for it.
07:00Are they in, Rosé?
07:01They are now.
07:0418 minutes!
07:08Do we steam or do we fry?
07:10Let's plan to fry.
07:12The mochi is a blank slate.
07:14The filling is going to carry that wine flight, and so I chose Sauvignon Blanc.
07:19I think I'm going to do mushroom.
07:21All right.
07:21De-glazed with white wine.
07:24Sherry chose the rosé.
07:26I'm making one with potato and bacon and a touch of botarga to give a nice saltiness to it.
07:31And Laurence chose the merlot.
07:34I'm making a lamb and sour cherry.
07:36Yeah.
07:37I think this could be really nice with the red wine.
07:42Brandon, you doing good over there, my man?
07:43Yep.
07:43I got the pinot.
07:45I have a rosé.
07:46I'm going first course.
07:47I'm making an arepa, some caviar, some chives, and I'm getting some eggs going.
07:51So I got Chardonnay.
07:52I'm going to do like a citrusy crudo.
07:54Yeah.
07:54I think that the butteriness of the scallop will go well with the Chardonnay.
07:58I got caviar, so I'm almost wondering if we should switch, do the rosé first.
08:02I am first.
08:03You are first.
08:03Yeah, yeah, yeah.
08:04Let's go.
08:061240.
08:08Hey, something's about to burn over here.
08:11Strawberries burning.
08:12Hello.
08:12Anybody?
08:13Thought I had that off the heat.
08:14I just turned it off.
08:15You see that brotherly love?
08:16I wanted to caramelize my raspberries over here anyway.
08:20Are you the second course?
08:22Third.
08:23Third?
08:24No, I'm third.
08:25I'm dessert, baby.
08:26I'm red.
08:27Yeah, it doesn't matter.
08:28Oh, okay.
08:29I think a lot of people, when you think of a flight of wine, you think like white, and
08:32then maybe rosé, and then a red.
08:35With this, I can do a dessert, and it'll be a cool progression with rosé, red, and then
08:39white.
08:40My arms are hurting.
08:42I'm so tired.
08:44Oh my God, you're a real chef.
08:47Look at this.
08:48Is this good?
08:48That's going to be tough to try.
08:49Let's try.
08:50Let's try.
08:50Let's try.
08:51Usually you cook the dough before you fill that dough.
08:55But I don't have time to cook it first.
08:57If you can wrap these?
08:59Yeah.
08:59I think as many as we can get.
09:00This one's a bust, but these are still free.
09:02Are we slamming, or what?
09:03No, we're frying.
09:04We're frying.
09:05Damn.
09:06820!
09:07820!
09:09Can you check my toast?
09:12You want to be on?
09:13Yeah, you're good.
09:14You want it over there?
09:14Yeah.
09:15My shoulder's still in pain, so I'm just trying to work through that.
09:19Jeff, it's tedious to make a really perfect soft scramble, which really matters because
09:23Justin's on my team, so that'd be 10 grand for us.
09:26My arm's killing me.
09:28Push, pickle, push.
09:30All right, let's pull those out.
09:31Let's put these ones in.
09:32These are lamb.
09:34I'll drop these.
09:35Jeff, you have five minutes left.
09:38What's going on here?
09:43Oh my God, I feel like this is a up game of chess.
09:46Jeff, I'm playing right now.
09:47How'd you save the raspberry?
09:49Oh, by the nick of time.
09:50Thankfully, my brother was there to help me out.
09:52We got to pour this wine, too.
09:54Don't forget, please.
09:54Heard, heard, heard.
09:58Scallop really helped it out.
09:59Yeah?
10:00Two minutes!
10:01All right, all right, potato, potato, potato, potato!
10:03Two minutes!
10:03Right here.
10:07It's a little thick.
10:09Yeah.
10:09I'm not thrilled with the final product.
10:12It doesn't have that mochi feeling.
10:16Fuck!
10:16Here, right here.
10:17Yes, come down.
10:1815 seconds!
10:19It's on every plate?
10:20Yeah.
10:21Yeah.
10:21Five, four, three, two.
10:26Time's up.
10:27Utensis down.
10:28Let's go!
10:35Okay, green team.
10:36Let's start with you.
10:39It's pretty.
10:40We decided to go with the seafood flight.
10:41We started off with the rosé.
10:44Instead of doing, like, a classic blini, I chose to do an arepa.
10:46A little bit of parm, salt, and we paired caviar.
10:50I did second course with chardonnay.
10:52I did a quickly seared scallop with a plum reduction.
10:55Brittany, do you do wine pairings often?
10:57I do not, no.
10:59Here I have for you a sourdough crusted grouper with dried fruit and nuts.
11:04How did you cook the grouper?
11:05Basically pan-seared and then finished in the oven.
11:12Thank you.
11:13Where do I reach?
11:14We chose to do a flight with tome cheese.
11:17So I'm going to start you off with a tome grilled cheese with raspberry apricot compote to go with the
11:23grilled cheese.
11:24Next, what you have is a roasted and fried sunchoke with a tome cheese sauce, and then it's getting paired
11:31with the chardonnay.
11:32Last up, a sourdough whole wheat just toasted in brown butter.
11:35Mushrooms are then roasted in brown butter and just some seared rib eye.
11:39Anthony, do you do wine pairings often?
11:41You already know the answer to that question.
11:43I was like, you just cook whatever you want and I will pair the wine to your food.
11:47It's the other way around, so.
11:52Thank you.
11:53I like it.
11:54I like seeing that red in the middle.
11:55I know.
11:56So we did three different types of eggs.
11:58Mine's first paired with the rosé, quick poached quail egg, braised artichokes, and then a mayonnaise with a rosé reduction.
12:06I did roasted grapes with the kabsov and a little verjue and brown butter.
12:11Soft scrambled the eggs and finished it with croutons.
12:15What made you guys go red in the middle?
12:16You just wait till you get to the third course.
12:18On the bottom, you've got some peaches that's poached with a little bit of ginger and the pinot grigio.
12:23And then on top, you have a sauvignon. This wine is there just to like clear your palate.
12:28Thank you very much.
12:32Thank you.
12:33We did a mochi flight. I got the sauvignon blanc, and I did sauteed mushrooms deglazed with the wine.
12:42Whose idea was it to do mochi flights?
12:45Me.
12:46So following, we have a potato and botarga mochi. I feel that it would pair really well with a rosé.
12:53The last one, it's a pairing with a merlot. You have a lamb, cherry, and parsley filling inside the mochi.
13:00One person made all the mochi dough.
13:02Mm-hmm.
13:03Thank you.
13:04Good job.
13:07Guys, you guys can cook. There was some really, really smart pairings. Some other ones were maybe a little questionable.
13:14Who had one of the least successful flights?
13:19Green team. The overall theme of it was kind of broad of just seafood. Everything was so different. And the
13:26scallop dish would have been better paired with the rosé.
13:34The cream team. The mochi dough was a little undercooked.
13:38It was the dough that fell short, which made it really hard to eat the dish how I'm sure you
13:42intended it to be.
13:44Sorry, guys.
13:46Okay.
13:46Now it's time to talk about the flights that soared.
13:49Red team. The grilled cheese pairing was perfect with the rosé. The sunchoke dish, also super smart pairing. And then
13:56the ribeye went really well with the merlot.
13:58Smart play on the cheese. Tom is one of my favorite cheeses.
14:02Absolutely delicious.
14:02Yeah.
14:03That leaves the blue team.
14:04Really smart continuity guys had in the progression. A lot of surprising flavors as well. Scrambled eggs and roasted grapes.
14:11Really, really good.
14:12Artichokes, one of the hardest things to pair with wine. I love that you like shoved it down my throat.
14:18You know what I mean?
14:19The dessert, peaches were really well poached. I think it paired really well with that wine.
14:23Thanks.
14:24Tristan, as our guest judge, which team impressed us the most?
14:28The winning team gave us a really well-balanced plate and great pairings. That team is...
14:36Blue team.
14:38Yeah.
14:39Hell yeah.
14:41Hell yeah.
14:42Congratulations, chefs. You just won $15,000.
14:45Sheesh.
14:45Thank you to our friends at Josh Sellers for helping this quick fire challenge take flight.
14:50Hell yeah.
14:51The blue team won this challenge.
14:53Justin and I are finally on the board.
14:55I think the three of us needed, like, a confidence boost, especially after the last elimination challenge.
15:00It's amazing. I feel so happy.
15:03For your elimination challenge, we're going to come back down to Earth.
15:06Mmm.
15:11So here in the Carolinas, no meal is complete without the...
15:16sides.
15:21Like you're driving a Buick right now.
15:23Look at that.
15:25Here to give you a taste of some very classic southern sides.
15:29Chef and owner of Bay Haven Restaurant Group, three-time James Beard nominee, Greg Collier.
15:38Thank you.
15:39So happy to have you.
15:40Thank you for having me. I'm really excited to be here today.
15:42He did cook everything back there.
15:44Hell yeah.
15:45You can come up. Try some food.
15:47Oh, no.
15:47There's no catch.
15:49Yeah, right. There's always a catch.
15:51We got classic southern sides.
15:53Collard greens.
15:54Fried okra.
15:55Might not look like your mama's fried okra, but hey, whatever.
15:58Potato salad.
15:59Charleston red rice.
16:01And then we got Hoppin' John.
16:03Classic rice and peas dish.
16:04There's two types of hog in that thing now, so don't be scared of it, okay?
16:08Whole cakes.
16:09Got a little whipped butter.
16:10A little bit of sorghum and hickory syrup.
16:12Whole cakes originally come from slaves.
16:15Literally in the field, lard, cornmeal, over a fire, put it on a hoe.
16:21So make a cake, keep eating, keep working.
16:23Mmm.
16:24I've never had this before.
16:25And then some of the cabbage is probably my most important dish.
16:29My sister Leah is the last thing she made before she pans, so every time I make that dish, it's
16:33super special.
16:34I definitely taste the love in the cabbage.
16:36Cabbage is delicious.
16:37Appreciate you.
16:38I absolutely fall in love with this cabbage dish.
16:40It is this perfect balance of, like, savory, sweet.
16:44And the cabbage is perfectly cooked.
16:47This is all really delicious.
16:48Yeah, it's all good.
16:49Appreciate you.
16:49So good.
16:50In the South, these dishes are legacy dishes.
16:53And they exist in a lot of different ways across the world, especially through the African diaspora.
16:58Hop and John, I think every culture has a rice and beans dish.
17:01100%.
17:02If you go to Puerto Rico, you have arroz con gandules.
17:04Even in Mexico, we make arroz and we'll put chicharos in it.
17:07These are things I like eating.
17:08They remind me of dishes that I would eat growing up.
17:12For your elimination challenge, we want you to take one of these side dishes and turn it into your main
17:17dish.
17:19I am a little confused about turning a side dish into a main.
17:24You can't just make a bigger plate of collard greens and throw a protein on it and call it a
17:28day.
17:28Two of you can choose the same side dish.
17:31There are enough options where if you don't want to do okra because certain people hate it, you don't have
17:37to choose it.
17:38I ain't gonna lie.
17:38It's not my favorite.
17:40More importantly, it's not Tom's favorite.
17:42But Tom is a professional.
17:44As am I.
17:45And if you want to make okra, you make okra.
17:50Ok, you can come up and choose.
17:52Uh oh, there we go.
17:53I got you, I got you, I got you, I got you.
17:56I wanted that braised cabbage dish, but Duane grabbed both of the labels and handed one to my brother and
18:00I'm like, dang.
18:02How you gonna give that to Brandon?
18:03Oh, you guys had a secret alliance.
18:07I heard Brandon saying something about the cabbage.
18:10And so I just give it to Brandon and I'm just like, ugh, stop yelling at me.
18:14Mmm.
18:15I wanted the cabbage so bad.
18:16You know, Lawrence also has immunity, so he can chill for a second.
18:22Nobody did okra.
18:23Is that okra still up there?
18:24Turns out everyone really loves smothered cabbage, but not fried okra.
18:29Are you switching?
18:30Yeah, I'll take okra.
18:32Seeger, why the switch to okra?
18:34I love okra.
18:35My mom loves it, so I don't want it to be out there by itself.
18:38Simply put.
18:38That's what's up, that's what's up.
18:39So to get inspired, Greg and Tristan are gonna be taking you to Deep Roots CPS Farm.
18:45Ooh.
18:45It's a family run urban farm founded by first generation farmers Sheree and Wisdom Jazar.
18:51You're gonna hear their story and be able to pick some fresh locally grown ingredients to use in your dishes
18:56tomorrow.
18:57I love that.
18:57That's awesome.
18:58You'll have 90 minutes to prep and cook at Fine and Fettle, one of Greg's restaurants.
19:03There you're gonna serve Tom, Gail, me, Tristan, Greg, and Greg's wife and business partner.
19:10Sabrina.
19:11Aw.
19:11That's not all.
19:13We're also gonna serve a restaurant full of 40 hungry and excited diners.
19:18I knew it.
19:18Of course.
19:19Of course.
19:19Oh boy.
19:20You'll have 90 minutes until your first service and then an additional 90 minutes to serve the rest of the
19:25dining room.
19:26Of course.
19:2890 minutes to cook for 40 people in a new kitchen.
19:33Okay, this is a lot.
19:34Y'all ready to go?
19:35Hit this farm?
19:36Yeah.
19:36Let's do it.
19:37Enjoy the farm.
19:38I'll see you guys tomorrow.
19:38Bye, Kristen.
19:39Thank you.
19:40Thank you.
19:40It's a small plate.
19:43You got special privileges because you won.
19:51Wait, wait, wait, wait, wait, wait, wait. Is this the farm here?
19:57Oh my God, dude.
19:58Beautiful.
19:59You're Asian?
20:00I'm killing it.
20:01Oh, Pat.
20:02You're such a gentleman.
20:03Deep Roots Farm, they passed the vibe check.
20:05It's everything you could want in a small urban farm.
20:08I see a chicken, I see a horse, and I see turkeys.
20:12We love all animals, but man, turkeys are ugly.
20:16What up, dog?
20:16What's up, baby?
20:18Welcome.
20:19I'm Farmer Cherie and...
20:21Farmer Wisdom here.
20:23And welcome to Deep Roots.
20:24This is our urban farm.
20:25It's a regenerative farm.
20:27We take care of the soil so that the soil can take care of our crops that can be really
20:31nutritious to our community.
20:33We have a little display here of the things that come from our farm, but we want to take you
20:37on a tour.
20:38So y'all ready?
20:39Yeah.
20:40Okay, let's go.
20:41I'm gonna get this last little honeycomb.
20:43Y'all don't worry about that.
20:48So we're gonna stop right here to show you our ginger.
20:51Wisdom, you gonna get down there and show them the ginger?
20:54Yeah, sure.
20:55Y'all didn't think you'd come to Charlotte and see ginger, did you?
20:57Yeah.
20:58I mean, people's ideas just changed instantly.
21:00Right.
21:01Okay, so this is the okra that Chef Greg likes the most, right?
21:05Love it!
21:06This okra was said to have come to these shores from Africa, braided in the hair of our ancestors.
21:14I eat it raw because it's just so delicious.
21:17A lot of these skills, a lot of this knowledge ended up going away after emancipation, right?
21:21Like, the free labor was gone.
21:23Minorities, black people didn't want to be in farms anymore.
21:26So farmers like you all are bringing the art back.
21:29And so that's kind of what I think your food should do.
21:31And the inspiration, like how do you feel seen when you use this food in your dish, you know?
21:36Yeah.
21:37All right.
21:37All right, y'all.
21:38Go pick produce and be merry.
21:40Main dish energy.
21:42Mind is racing now.
21:44Yup.
21:45It's very inspiring to hear Wisdom and Cherie and their mission.
21:48Collards, that's amazing.
21:50Collards are very versatile.
21:52I want to try and do them in a traditional sense, but also do a few different preparations.
21:56All right.
21:56Two reapers.
21:57Oh, yeah.
21:58Chefs, we got some good stuff over here.
22:02Oh, sick.
22:03Choosing fried okra was a little bit of a gamble.
22:06Super tender.
22:07Tom doesn't like it.
22:09Tristan also doesn't enjoy it.
22:10But, like, if I can manipulate the taste and texture, maybe I can fool Tom into thinking he likes okra.
22:16Cherie, you finding some inspiration out here?
22:19I have a potato salad, so I think I'm going to finish it with these nice herbs.
22:23Fennel, a little hibiscus.
22:26We actually have some shiitakes going.
22:27Oh, these are amazing.
22:28I'm really excited about this.
22:29This is the first time I'm harvesting a mushroom off a tree.
22:32Seeing all these fresh vegetables being grown, it reminds me of where my family came from.
22:37This region of China that's like a village region called Toisan.
22:40And so the clay pot originated from this region.
22:43I know I want to make a clay pot rice, Hoppin' John.
22:46Appreciate that.
22:47This is so cool.
22:48It's amazing what you guys are doing here.
22:50Thank you all for coming.
22:51Thank you all very much.
22:52Seriously, thank you.
22:53Thank you.
22:54You're welcome.
22:55Let's do it.
22:56Let's get out of here.
23:00You have so much more respect for an ingredient when you see where it comes from.
23:05The Hoppin' John.
23:06I want to represent myself on the plate, but this is also like a humble dish.
23:09I think I'm going to go with an egg as like the center part.
23:12I'm not trying to hide it behind any like giant protein.
23:15Let's go.
23:16Lock it in, everybody.
23:17Here we go.
23:20To the meat section.
23:23I'm going to do pork belly, please.
23:25That looks pretty.
23:26How do you feel about cooking for Chef Tristan, man?
23:28I got to make him proud.
23:32More collards just to be safe.
23:34I learned how to cook collards in Charleston, South Carolina.
23:37I have a lot of skill when it comes to like pork.
23:40Oh, hey, baby.
23:41What are you getting?
23:41Pork butt, smoked bacon.
23:43I'm going to make a pork sausage.
23:45I've been on the bottom this whole time, and I've definitely been hard on myself,
23:48especially, you know, being the hometown chef.
23:50But I need to let that fear go and just to let my talent show.
23:53I just want to cover all ground, and maybe I'll make you breakfast in the morning.
23:56Promise?
23:58Hey, this is my twin right here.
23:59Hey, brother.
24:00What you working on, brother?
24:01Hotcakes.
24:02But I'm also going to do some fried chicken with it to try to make it a main dish.
24:06Growing up biracial, we learned Southern cooking from my grandma on my black side.
24:11Fried chicken, collard greens.
24:13Then my mom's side of the family, my grandma cooks a lot of European food.
24:17Pro tip, we're going to use potato starch and corn starch for our chicken.
24:20This diversified culture was kind of confusing, because when I became a chef, I just embraced
24:25whatever culture I was cooking in.
24:26But now I can cook multiple different cuisines.
24:29If you see gochujang, can you...
24:31Right here.
24:32Immediately.
24:33Oh, don't.
24:33Immediately.
24:34Eleven minutes!
24:36Eleven minutes!
24:37I need peanuts.
24:39You're going to be scanning collards for a minute, just so you know.
24:44One minute pickle!
24:45Yeah!
24:46264.
24:47Perfect.
24:48Cabbage on the bottom.
24:48Cabbage on the bottom.
25:01Hey mom, I'm here processing, you know.
25:04I'm going to leave for basic training next week.
25:06I really miss you.
25:08Hope you're doing okay.
25:10Good luck, okay?
25:11I love you.
25:12Bye.
25:14My son, Kyle, decided to join the army.
25:18So while I'm here, he is also going through boot camp.
25:22I'm so proud of you, and I wish I was there to give you a kiss before you left.
25:27One thing that I never showed him, it's self-doubt or insecurity.
25:34I love you.
25:35I'll talk to you later.
25:36I can't allow a single challenge to defeat me.
25:40I need to prove to the judges and to myself that I can do this.
26:04Alright, how short are we going?
26:06Uh, right at the pocket.
26:08Oh no, come on.
26:09I'd like to show off the back of my knees.
26:11Never mind.
26:14Careful now.
26:15Okay.
26:15I hate cooking in pants.
26:17Okay.
26:18Let's see.
26:18Oh yeah.
26:19I just got to let my knees breathe.
26:22I think Tom will love these.
26:23His legs do look really nice in his short shorts.
26:27Alright, let me see.
26:28Do a twirl.
26:30Okay.
26:31You're going to make yourself dizzy.
26:33Yeah.
26:38Coming in.
26:39Coming in.
26:39Whoa.
26:40It's time, baby.
26:41Let's go.
26:42Let's go.
26:43Aprons on.
26:44Oh, great.
26:45The kitchen is tight.
26:46Limited cook space.
26:47Small fryer.
26:48Going to be a challenge.
26:49Lawrence, I'm going to go grab the peas.
26:51I'll grab the rice.
26:54Yeah.
26:54Got to get some reps in.
26:55Hey.
26:56Chef's potato salad was so good yesterday.
26:58Oh, it was so good.
27:00It's going to be a challenge to make potatoes the star.
27:03The composed dish needs to hit the crunchy, the soft, the tartness, all those flavor notes.
27:08I was born in New York City.
27:10Today I'm playing homage to New York.
27:12When I was nine months old, my mom moved back to Brazil and I grew up there.
27:16And then when I was 14, I came back to New York.
27:19I knew that I was going to have bigger opportunities.
27:22I'm going like, smoked fish, Jewish deli vibes.
27:26Oy vey.
27:27I'm making pretty traditional potato salad.
27:30Just making it look a little fancier.
27:32It'd be easy just to add a piece of fish or protein and call it a main.
27:36But you really want to highlight the potato.
27:38Make some potato chips too.
27:40Yeah.
27:40Me too, buddy.
27:41Are you?
27:42Yeah.
27:45Behind, behind, behind.
27:47I'm actually going to braise the okra to get as much flavor into it.
27:51Then I'm going to take tempura and cover it in fried crispy bits.
27:56I'm not actually frying the okra.
27:58The most important part of my dish, it's getting this pork belly cooked.
28:01Ninety minutes to braise pork belly.
28:03You got to use a pressure cooker.
28:04Now we dance.
28:05Smelling good in here.
28:07They're all cooking.
28:08We're just cleaning.
28:09Yeah, right?
28:11I got the cabbage dish.
28:12Is it cabbage or cabbage?
28:14My grandma has a German background.
28:16She would make smothered cabbage for family events.
28:19So I'm making charred cabbage, smoked cream, pork, and Parmesan breadcrumbs.
28:23Got a baking cream working over here.
28:24Hell yeah.
28:25Ninety minutes to have your first dish up.
28:27And 40 diners we've got to feed.
28:28It's cutting it close with cabbage.
28:30Coming through.
28:31The worst thing that you can do is undercook it.
28:33Going bottom two, Duane.
28:34You know, cabbage is really nice and meaty, so it's an easy main dish.
28:39I'm going to make it kind of like a shrimp and grits.
28:42But instead of shrimp, I just really want this cabbage to sing.
28:45First one is in one hour and four minutes.
28:48Heard.
28:49You ever made Hoppin' John before?
28:51I've heard of it.
28:51Never had it.
28:52I mean, there's a lot of familiarity in it for me.
28:55You know what I mean?
28:55I really want to stay true to the Hoppin' John flavors.
28:58Andoui sausage, some bacon, but also kind of put my own spin on it.
29:02I got these shiitake mushrooms from the farm.
29:04I'm going to char and then I'm going to marinate these.
29:06How are you making this your own, Oscar?
29:08I'm doing like a little play on Puerto Rican rice.
29:11It's a little something I'm calling Hoppin' Juan.
29:15I got a good name, too.
29:16It's going to be Hoppin' Wong.
29:17Oh, baby.
29:23I am going to do a play on a crispy rice salad with red curry.
29:29Top it with a deep fried egg.
29:30Trying to have at least two or three things going at a time.
29:33Yeah.
29:34Which is the name of the game, baby.
29:3759 minutes until we have to serve our first four.
29:40Five-nine?
29:41Five-nine.
29:41Five-nine.
29:42You good, Britt?
29:43Yes, Chef.
29:44I'm blanching my collards.
29:45I'm going to grind up my apple with smoked bacon, pork butt, and ground pork for a sausage.
29:50I need to make this an entree, and so it needs to have some sort of protein and a really
29:54nice seasoned sausage wrapped in collard greens.
29:56It's crucial.
29:57I'm pulling out a sausage today, hopefully.
30:00Got it.
30:01That sounded weird.
30:02Woo!
30:05Ooh, Jen, you got them pork necks?
30:07I am working on a Indian version of a potlicker to go with my hoe cake, which is a yeasted
30:12cake.
30:13I'm 40 and I'm still trying to figure out what my cuisine is.
30:16There's definitely Southern in there, but Justin is half Indian, and Justin and I really try to use each other's
30:24experiences to create these interesting flavors.
30:27My inspiration is Justin.
30:30Love that.
30:32Justin, what you got over there, bud?
30:33Oh, just overcooking some potatoes because I'm an asshole.
30:36Oh, don't say that, buddy.
30:38The ice will cool down real quick.
30:40What are you going to do?
30:41I question everything I do to the shorts that I leave the house with.
30:46That five-inch inseam, you know, you got to have a pair of balls on you.
30:50Coming down.
30:51How are you guys feeling on time?
30:53I feel great.
30:54The potatoes are cooked perfectly.
30:55Wait.
30:57Kancy, how are you feeling about your collard greens?
30:59I'm feeling good right now in the pressure cooker.
31:0137.
31:0237.
31:03I got to get these collards in.
31:05There's so much to do.
31:06The clock doesn't stop no matter what.
31:07Finally getting to roll pork sausage into collard green leaf.
31:11I've got to get this in.
31:13The biggest concern is making sure that there's enough time for the sausage to get cooked all the way through
31:17in the steamer.
31:18Get them in the oven and pray to God.
31:22Woo!
31:23Peas are looking really, really, really delicious.
31:26Here, Oscar, for this for us.
31:27To serve all 40 diners, the strategy is really to make sure that this rice is all prepped out.
31:33Everything is cooked.
31:34I'm just mixing this rice.
31:35After that, I'm going to char it.
31:37Do we have any of the frizzle or sizzle or izzle?
31:39I got drizzle, but bring a frizzle or sizzle.
31:41I want some crispiness.
31:42What's the time?
31:4420 minutes.
31:44Heard 20.
31:45Behind you, Chef.
31:47Sherry, open oven.
31:49I open up the steamer.
31:50I see no steam.
31:52Something isn't right.
31:53Oh, my God.
31:55Behind, Chef.
31:56Oh, my God.
31:57This is ice cold.
31:58I'm raw.
31:59My sausage should be cooked all the way through.
32:02Britt, you okay?
32:03No.
32:03The oven wasn't on.
32:04It wasn't on?
32:05No.
32:05You have to go 100, though.
32:07No, I was in the steamer.
32:08Oh, .
32:08I'm not 100% sure what happened.
32:10I'm not familiar with the steamer.
32:12What do I do?
32:13It's a punch in the gut.
32:14I'm , dude.
32:21I got to make a decision.
32:22Gosh.
32:24That's been fun.
32:25There's no way that I can serve raw pork.
32:29I don't have it.
32:29Like, I can't start over.
32:30I'm just not a quitter.
32:32I have to get something on the plate.
32:34What's your pivot, girl?
32:35I don't know yet.
32:36I'm just going to get my protein cooked, and I'll make it work.
32:39Ten minutes!
32:40Ten minutes!
32:41Ten minutes!
32:50They smell good stuff.
32:53Fabulous.
32:55Greg and Sabrina, thank you very much for hosting us.
32:57How was the farm yesterday?
32:59It was so beautiful.
33:00One of the things I want to impress them more than anything is,
33:02do your food.
33:03Be yourself.
33:04Be here, be Southern, but be you.
33:06Mm-hmm.
33:07I'm excited about the potato salad.
33:08Yes.
33:09I love Lawrence Hoppin' Hang.
33:10Hoppin' one and Hoppin' Wang.
33:12It's hilarious.
33:13It's hilarious.
33:14Like, I'm mad I didn't think of that.
33:16That's great.
33:17Five minutes and 49 seconds, everyone.
33:20Five-forty-nine!
33:21Oh, these are looking fantastic.
33:23I'm going to plate.
33:25So I'll punch these out.
33:26Uh-huh.
33:27And then fill them with a real traditional potato salad.
33:30Justin, it's a little lackluster.
33:32And after last week, you don't want to have another bad cook.
33:37Five seconds!
33:39Oh, my God.
33:43Nice job, everyone.
33:44Keep cooking.
33:45Good luck, y'all.
33:48Oh, we have food.
33:49Incoming.
33:50Uh-oh.
33:51This part right here for them.
33:53Thank you.
33:54I'll wish that on nobody.
33:57Sherry, tell us about your potato salad, please.
33:59I took the marble potatoes from the farm, seasoned with butter and creme fresh.
34:03I also did the potato chip.
34:04And then on the side, I took all the trimmings and made the little potato foam.
34:08It's good, though.
34:10Justin.
34:10Took a whole Yukon, took out the inside, made a pretty traditional filling.
34:15Scallion cream, and then a potato chip.
34:17All right, thank you.
34:18Thank you, Chef.
34:19Thanks.
34:20Chef Sherry's potato salad, it's cookout-worthy.
34:24I appreciate that she used all the scraps in the sauce.
34:28This did feel like a main, and I think the trout-potato combination, it didn't take away from the potato,
34:32which was still the star.
34:33Yeah.
34:35As a dish, knocked it out of the pot.
34:37This is incredible.
34:38It is amazing.
34:40Justin, I like it.
34:41The idea that it's stuffed is really interesting.
34:43It just still feels like a side.
34:45Introducing a little protein in this would have really helped.
34:47He was afraid to mess up the potato salad, so he just made a potato salad.
34:51Yeah.
34:52How many more times do I have to do this?
34:5440 more, buddy.
34:5540 more.
34:5640 more?
34:56Oh .
34:58Anthony, what do you got in this pressure cooker?
35:00Pot liquor.
35:01And I use raw collards to make a shadow binning and kimchi.
35:04It feels like a main dish in the sense of I have my main component, the collards themselves.
35:09But I want it to be a little more substance on the plate.
35:11I'm making this black-eyed pea fritter almost like a hushpuff.
35:14Is there ham in there?
35:15Oh, that's a tasso.
35:16Yeah.
35:17I'm trying my best to get something on the plate.
35:19The pork, we bind it with a little bit of mayonnaise, a little bit of potato.
35:23It's the only option.
35:25Maybe another minute on that rice.
35:26It's crisped up really nicely.
35:28And now I'm ring molding the bottom so I get a nice little portion out of it.
35:31Time, 1.30.
35:33All right, man.
35:33Go time, baby.
35:34You feeling good about yours?
35:35Yeah, hopping Juanito and hopping Wangito.
35:37Yeah, hopping Huang.
35:39Huang.
35:39Yeah, boy.
35:40You got the crispy, fresh elements on top and a sauce over everything.
35:4517.
35:52Game time.
35:53Ready?
35:53Let's go, baby.
35:54So we have the Hoppin' Johns course.
35:56They both look and smell great.
35:58They smell great.
35:59This is definitely more.
36:00This smells delicious.
36:02Oscar, what'd you make?
36:03I made a dish I'm calling Hoppin' Juan, sofrito, crispy bacon mixed into the beans, Carolina
36:08and a gold rice and a poached egg.
36:10I don't want to hide behind some Ferrari protein.
36:12I just want it to be a humble dish.
36:13What up, Wiz?
36:15Lawrence, tell us about your dish, please.
36:17Being inspired by Oscar's dish, mine is called Hoppin' Huang.
36:21And so what we have is a plate on Chinese clay pot, marinated charred shiitake mushrooms
36:26on top, and then the crust on the bottom.
36:29Amazing.
36:29Let's go.
36:30Thank you.
36:31Come on, Huang.
36:32Yo.
36:33Yes.
36:35Chef Lawrence's hits for me.
36:36On all levels, the yolk was actually still a yolk.
36:39It's fatty.
36:40It's salty.
36:41It's delicious to me.
36:43Yeah.
36:43Everything is beautifully cooked.
36:45Getting crispy rice tells me that he had to carefully shape it because the crunch is
36:49on the bottom, where it should be, not on the top.
36:51Right.
36:51The crunch told me that and the mushrooms.
36:54Yeah.
36:54I really like this.
36:56That egg yolk was just really rich.
36:58Mm-hmm.
36:59Back, back, back, back, back, back, back, back.
37:01Chef Oscar's feels like Hoppin' Gun.
37:03Like, I've eaten Chef Oscar's dish before.
37:05Yep.
37:06That don't mean it's a better dish, but it feels correct, though.
37:08100%.
37:08I did find Oscar's rice to be a little under-seasoned, but it was a really good dish.
37:13Yep.
37:13Oh, dude, that was a weight off.
37:15You feel good about that?
37:15I feel very good.
37:16Good.
37:20Can I pull out my chicken tenders?
37:21Yes, absolutely.
37:22Your tenders came out as good as you want?
37:24Yeah, hell yeah.
37:29Dang.
37:30Four minutes, 30 seconds.
37:31Four, 30.
37:32Got cooked collards, raw collards, and pot liquor, the jewel for collard greens.
37:37Collards are nice and tender.
37:38They're delicious, but I know that Tristan's gonna be more critical on anything that I make.
37:43So good, Anthony.
37:44Thank you, Chef.
37:45It's good, it's good, it's good.
37:47What else?
37:48I need to get sauce down.
37:49How much?
37:51That's good.
37:52The flavors are kind of there, but I have a feeling that I'm in trouble with this one.
38:01Okay, now, these collard greens.
38:03Hot liquor.
38:06Anthony, tell us about your collard green dish, please.
38:08I prepared them traditionally, in a sense.
38:10In the collard green pot liquor, you have a collard green shadow benny and kimchi, and
38:14a black bean fritter with tassel ham.
38:16The collard greens came out tender, so I was happy about that.
38:19Brittany?
38:19So I did a pork and fennel sausage wrapped in a collard green leaf, and I made a little
38:24raw salad and a smoked tomato butter sauce.
38:27Is this dish meant to be room temperature, or was it supposed to be hot?
38:30No, this is not what I originally wanted to put out.
38:34I wasn't able to pivot sooner than I needed to, and I just needed to get something on the
38:39plate today.
38:40Never admit that.
38:42Mm-hmm.
38:44Thank you.
38:45Thank you.
38:46What'd you think of Anthony's dish?
38:47The texture of the greens, he did a good job.
38:50Did you think this ate like an entree?
38:51No.
38:52No.
38:52Oh, no.
38:53Not even close.
38:55I do like the heat.
38:56This is a fantastic side.
38:58Yeah.
38:59That's too salty.
39:00Yep.
39:00Tristan's gonna be tougher on me than any of the other judges.
39:03What about Brittany's dish?
39:05I don't understand what I'm eating.
39:07I feel for her as a person who's been back there.
39:10Well, she said it with sausage.
39:12There's not one thing in there that says sausage.
39:15And the texture isn't just mushy, it's also sort of sharp and mushy.
39:21It's gonna be bad.
39:22Yeah.
39:31It's game time.
39:32Woo!
39:33This is a bourbon maple.
39:35Hey, yo!
39:38Oh, someone's pan on fire.
39:40No, it's plumbe.
39:41All right.
39:41Just making sure.
39:45Two minutes!
39:46Two minutes!
39:47I feel really confident, but I'm looking at Dwen's dish and I'm like, dang, her dish looks
39:51beautiful.
39:52It's a bacon cream.
39:53Fortify with a little bit of garlic from the farm.
39:56Three, two, one.
40:00Let's go!
40:01Yo, everybody's dishes look fire.
40:04Thank you.
40:06Oh, cabbage.
40:08Okay, now.
40:09Let's go.
40:10Okay, Dwen.
40:10You have charred cabbage and grits with some tomato sauce and lightly comfy tomatoes and pickled
40:18corn.
40:19Brandon, tell us what you made.
40:20Today I made charred cabbage.
40:21On top is a smoked bacon cream, a little Parmesan breadcrumbs, and a little chives.
40:25Great.
40:26Thank you.
40:26Thank you, Chef.
40:27Thank you.
40:28I'm coming to you first.
40:30Brandon's dish, it was a little undercooked for me.
40:33Check the box for an entree.
40:34I just don't think a regular head of green cabbage works.
40:37There's too much water.
40:37First, you really have to cook it, get the water out.
40:40I feel good about my dish.
40:41Mmm.
40:41Real good.
40:42Cool.
40:43I love the cabbage on Dwen's dish.
40:45It's really seasoned well.
40:47It felt like a main dish, and it felt innovative, and it felt very personal.
40:50The sauce brought in the ingredients that she loves from her culture, and I liked that
40:54about it.
40:55For me, the smoked cabbage and grits, the flavor lasted throughout the whole bite.
41:02I don't know.
41:03It's hard to tell.
41:04Tom and Tristan very much dislike okra, but that's okay.
41:09I do love okra.
41:10My mom liked it.
41:11We ate it growing up.
41:12My mom was a single mom, worked two jobs, did everything she could, and she gave us everything.
41:17My, like, hard work and drive and my great hair comes from her.
41:21Love you, Mom.
41:23Hey, Jen, how's your hoe cake doing?
41:25Good.
41:26I have a triple cream, fromage de affenois.
41:28It's gonna play as my butter.
41:3018 seconds.
41:33Attendees are going on.
41:34We are not this messy in our normal kitchens.
41:36Just wanna throw it out there.
41:37Never in our lives are we this messy in our normal kitchens.
41:40Hey.
41:41Ew.
41:42Oh, that's a lot of food.
41:43Whew.
41:44Yep.
41:45Hoe cake.
41:45I was gonna say, is that chicken tender?
41:47Thank you.
41:48Jonathan, tell us about your dish, please.
41:50I have a gochujang fried chicken with a hoe cake, and then it's finished with a bourbon bacon maple syrup.
41:57Jen.
41:58I did a yeasted corn cake with pot liquor, some butter beans, and triple cream, and hot honey on top.
42:05Ok, great, thank you.
42:06Thank you.
42:08Jonathan's very much a hangover fighting dish.
42:11After I've had a lot of tequila the night before, I will go for this combination.
42:15I don't know why I like it.
42:16You like it?
42:16I weirdly do.
42:17The black garlic butter I like with the syrup.
42:20Yeah.
42:20You have the right amount of spicy and the right amount of steak.
42:24I've made hoe cakes so many times, but the pressure's on.
42:27Yes.
42:28The one that I didn't care for the most was the hoe cake and pot liquor.
42:32Flavors are always dry.
42:33Yeah.
42:34I like the idea of this dish.
42:35The cake is nicely made, and the beans are beautifully cooked.
42:38It's just that the pot liquor's too salty.
42:39It's for sure a side dish deal to me, too.
42:42Yeah.
42:42You know what I mean?
42:43It's not a main course.
42:44Hey, Pickle, how's it going?
42:45I'm all right.
42:46I need some Tylenol, but I think I'm cool.
42:49Three minutes.
42:50Three?
42:51I would have never thought fried okra, and then that.
42:54That's awesome.
42:5630 seconds.
42:57How are you feeling, Rhoda?
42:58It's like all my favorite ways to eat everything that's on this dish.
43:04Yay!
43:09Chefs.
43:10Last round's gonna be okra.
43:12Oh, yeah.
43:13And red rice.
43:14One and one.
43:17Seeger, tell us about your okra dish.
43:18You've got braised pork belly, braised okra, and then on top, seeded tempura.
43:22Wanted to change it up and not just put fried okra on a plate.
43:25Rhoda, tell us what you made, please.
43:27I chose red rice.
43:28So I made red curry and rice, some fresh tomatoes, and then crispy fried egg.
43:33Great.
43:33Thank you very much.
43:34Thank you.
43:35Thank you both.
43:35Thank you.
43:36Tom, how is Seeger's okra dish for you?
43:39I like it.
43:40And I'm, you know, a hater of okra, but crunchy bits I think help.
43:43I like the gelatinous skin.
43:44It's melting.
43:45That's the thing.
43:46I cut right through it.
43:47He cooked it right now.
43:48He cooked it right.
43:48I like it.
43:49It made it a main dish when he added that pork belly.
43:53Okra gets a bad rap, but they cooked it right with the pork belly.
43:56I feel good.
43:57I feel like it's a different take on fried okra.
43:59What do you think of Rhoda's dish?
44:01I love that puffed rice.
44:02It's great.
44:02I don't mind the egg, but texture-wise, it's close to the rice.
44:05So you're not getting a juxtaposition of texture at all.
44:07I like the freshness of the herbs, and I think it's a good version of her red rice.
44:11It's her red rice.
44:12It is her red rice.
44:14For sure.
44:14The curry, the rice, the egg.
44:17The complexity of it is awesome.
44:19It's hard to get a read.
44:20We had a lot of food.
44:22We did.
44:22Do we have a nap time?
44:25Sabrina and Greg, thank you so much for hosting us.
44:27Thank you.
44:28Let's get to judges table and chat with the chefs.
44:30Let's go.
44:37Alright.
44:38Wine.
44:39Yes.
44:40Yes.
44:41So who felt really good about their dish today?
44:44Well, I'm not gonna lie.
44:45I felt really good about mine.
44:46Yeah.
44:46I've done a variation.
44:47Surprise, surprise.
44:48I've done a variation.
44:51But like...
44:52How many times Brandon did not feel confident about his dish would be zero times.
45:16You know, I actually thought this was a great challenge.
45:18Definitely better than the last challenge.
45:20We got that in our past.
45:21Things trending in the right direction.
45:26Sherry, Seeger, and Lawrence.
45:29Please stay here.
45:30The rest of you can move to the side.
45:38The three of you are standing here because you had our favorite dishes of the day.
45:43Congratulations.
45:46Nice job.
45:47Nice job.
45:47Nice job.
45:48Nice job.
45:48Nice job.
45:49Seeger, were you nervous about cooking okra for Tom and Tristan?
45:52Yeah, of course.
45:53Shit.
45:54When you were deciding to put the pork on the plate, not crisp up, was that a choice?
45:58That was the choice.
45:59And I wanted to keep the skin on, too, to have all of that, like, meltiness to, like,
46:04kind of offset that seed tempura that's on top.
46:06That thought process was really smart.
46:08It was a really successful plate.
46:10Thanks.
46:10You did a really great job of saying, here's a simple okra dish.
46:13I'm going to make some crispy bits.
46:14I'm going to braise some pork.
46:15That's it.
46:15I'm standing by it, and it works.
46:17Sherry, how did you cook all your potatoes?
46:18I just wanted to highlight the potato as many different ways as I could.
46:23I steamed it, smoked it, and all the trimmings for my potato,
46:27I turned it into a potato broth.
46:29That was my wife's favorite dish, and I think that broth was probably my favorite thing to eat.
46:36At this point, I think I can pull your dish out of a lineup now, and that's a good thing.
46:39You should have a sense of who you are when you're cooking, and it's definitely coming through.
46:44Thanks, Chef.
46:45Lawrence, I think we were all curious how you got an even quantity of the crispy rice in each dish.
46:50I never did this before, but essentially I took ring molds and then, like, and then scooped under it,
46:56and then filled in the top, and so everyone gets, like, that kind of clay pot experience.
47:01I think it's delicious.
47:02Yeah, absolutely delicious.
47:04There was real char there that I think played off the shiitake and that savory egg.
47:08I thought it ate, like, a great rice entree because the flavor was so, like, intense.
47:13Tristan and Greg, as our guest judges, you get to announce our winner for this challenge.
47:17The winning chef today created the spirit of a southern side turned into an entree, showed themselves on a plate,
47:24and really made delicious food.
47:28And the winning chef, Chef Seeger.
47:33Seeger, congratulations.
47:34Thank you.
47:36Woo!
47:37You just won yourself immunity in the next elimination challenge.
47:41It feels great to win.
47:42Obviously, it was a gamble, but I'm headed in a direction of, like, who I am and how I like
47:46to cook.
47:47The three of you can step to the side.
47:48Thank you.
47:50Nice job, guys.
47:51Nice job.
47:52Nice job.
47:53Nice job.
47:54Nice job.
47:54Next, we'd like to see Anthony, Jen, and Brittany.
48:06The three of you had our least favorite dishes, and one of you will be eliminated.
48:23Anthony, can you walk us through the process of how you cooked your collards?
48:26In the base, miso, some of the shiitake stems.
48:29Got that all going, add in the collards, pop it in the pressure cooker.
48:33So did you season the green before you put the lid on the pressure cooker?
48:36Yeah.
48:36I added salt, smoked bacon, and tasso ham.
48:39Did you think it was an entree?
48:41In all honesty, I was trying to just make the collards just the main character on the whole entire dish.
48:45It was missing an anchor.
48:47There was the one little fritter.
48:49I could have made the fritter a little bit bigger, especially because it was studded with the tasso ham.
48:53That would have changed the guy.
48:54The biggest part of it was just so salty.
48:56Yeah.
48:56Really salty.
48:57It was so salty.
48:59Very.
48:59Jen, do you normally make cornbread with rice and chickpea flour?
49:03No.
49:03Have you done it before?
49:04I have not.
49:04It was new.
49:06It definitely came out more dense than I thought.
49:08Did you find your dish to be a main course?
49:11I did, yes, because that's what I would eat going to my grandmother's every Sunday.
49:15My wife eats that for a main dish, by the way.
49:19You're here for the same reason Anthony's here.
49:21It was really salty.
49:24Brittany, your dish didn't turn out how you wanted it.
49:26What was it supposed to be?
49:28So I was going to make a pork sausage, wrapped in the collard, and then braise and steamed that off.
49:33What happened then?
49:34Not being familiar with things, and I had an idea in my head, and it just, I wasn't able to
49:39execute it.
49:40What was keeping it together?
49:41It was potato.
49:42Where did it come from?
49:42And sausage.
49:43Justin.
49:44Justin's potato.
49:44Yeah, Justin helped me out.
49:46I just needed to get something on the plate.
49:47You could see that there was a few struggles in it, and, you know, I empathize with that.
49:52The pivot on this competition is a real thing.
49:54Yeah, it was a huge wake up call.
49:56Brittany, I got a question.
49:57I've been to your restaurant.
49:58I was there a couple years ago.
49:59You're a good chef.
50:00You've been struggling this whole time.
50:01What's going on?
50:02No matter what you do, you cannot prepare for this.
50:05This is the hardest thing I've ever done.
50:06I mean, we're used to being the top of our game, like, at our restaurants.
50:10And now, like, we're all the tops in this same kitchen.
50:13Like, it is extremely intimidating.
50:16I get in this head space of just, like, you know, self-doubt.
50:20But I'm like, hey, like, I am a damn good chef.
50:22Yeah.
50:23All right.
50:24Thank you.
50:24We'll call you back in a little bit.
50:26Thank you.
50:27Thank you.
50:29I'm glad you said what you said.
50:31She's one of the best cooks in Charlotte.
50:38Congrats, Seeger.
50:39Seeger, first one.
50:40Congrats, Seeger.
50:41Thank you.
50:42Good week for you, huh?
50:44Wow.
50:45Should be proud.
50:46Thank you.
50:46I knew where I was going to be today.
50:48I'm not proud of the dish, but I'm proud of being able to present something.
50:52All three chefs had not only technical issues, but they were challenged in trying to make the side dish the
50:57main course.
50:58Right.
50:58Don't be too negative on yourself.
50:59I mean, at least yours was more of an entree than mine.
51:01Yeah, I mean, listening to Anthony think that you could just put a pot of greens together and say it's
51:04an entree.
51:05It just blew my mind.
51:06With one very small fritter on the side.
51:08Yeah, yeah.
51:08That wasn't great.
51:09You can make colors the star without it being the only thing on the plate.
51:14I don't think my dish was too salty, but that's okay.
51:16Also, I tasted it a hundred times.
51:18I also think I burnt my tongue, too, so that it probably didn't help.
51:21Jen's, I did not enjoy the flavor or the texture.
51:24And then that with the salty broth, none of that dish worked together.
51:27And then she added a salty butter on top of the already salty pundica.
51:32I know when I oversaw something.
51:33Hey, how did they not know?
51:34I think they tasted so much, they were blind to it at that point.
51:37I was at empty.
51:39I was like, I don't know what else I can do.
51:42Brittany's dish wasn't what she imagined.
51:45She went into it maybe with too much confidence and then lost it as the wheels started to fall off.
51:49You have to have a backup plan and you've got to learn how to pivot.
51:55There are so many great chefs in the world.
51:57This kitchen is not for all of them.
52:09Chefs, you've all spent countless hours in hot sweaty kitchens to get to this point.
52:14But this kitchen is like no other.
52:16It is really difficult.
52:17And for one of you, the challenge just got the best of you.
52:24Brittany, please pack your knives and go.
52:27Yeah.
52:31Brittany, the dish just never worked out.
52:33We'll see you in the Last Chance Kitchen.
52:34I know you can cook.
52:35I know.
52:36Bring it.
52:37Thank you.
52:37Yeah, see you soon.
52:38Yeah.
52:39Hey, I'm gonna bring it.
52:41All right.
52:42Thank you.
52:43I knew it was coming.
52:44It's just...
52:46It's a bummer.
52:47Diet is going home.
52:48Oh, no.
52:49Oh, Britt.
52:51I learned that I need to put trust in myself
52:55to figure out.
52:58Love you.
52:59Let me tell.
53:00This is my city, so make me proud.
53:03Kick everyone's ass you run into in Last Chance Kitchen.
53:06I'm coming back.
53:07Love you guys.
53:10And I'm gonna come hard to show what I actually can do,
53:13and that I want this.
53:15Come here.
53:16Love you.
53:17I promise you, I'll be back.
53:19Okay.
53:20Okay.
53:21Right now, Last Chance Kitchen begins its toughest season yet
53:24as Nana and Brittany battle head-to-head for another chance
53:27at the title of Top Chef.
53:28Are you bringing the heat or what?
53:29Bringing the heat, baby.
53:31Watch the season premiere on Peacock or BravoTV.com.
53:36Oh, my God!
53:38Next time on Top Chef.
53:40Please welcome Fortune Feimster.
53:43Oh, yeah.
53:44I actually brought some friends along.
53:46Oh.
53:47Hello.
53:49Should we try to make it harder?
53:52Yes.
53:52Yay!
53:53The kids want to add one more ingredient.
53:55Are you serious?
53:56This is a vibe.
53:58I thought you were trying to feed me a leaf.
54:01We want to see you create an elevated dish
54:03showcasing dehydrated components.
54:06It's gonna get a little Cheech and Chong in here.
54:08Sorry, Rhoda.
54:10Get your head in the game.
54:12What?
54:13This dish really needs a dehydrator.
54:16Ouch!
54:16Let's go, please.
54:17What a님!
54:20Can you tell me?
54:21I could to visit y NASA's in depth Jaansing.
54:21Can you a link to YouTube?
54:22You won't have to take absolutely no Flash!
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