Female announcer: Previously on Top Chef...
- Oh! We got a fire.
- This is a monster of a barbecue.
- Foil! Brisket! You're on the ground!
[Bleep]
- It's going to be like sex in the mouth.
- Oh. [Air hisses]
You guys are on your own.
- No. No. We got it, please.
I'm pissed off. We were a team.
She bailed out. I can go faster without her.
- I understand what you're saying to me.
- Does anybody find the white team's ribs are really salty?
The ribs were so salty, it was really inedible.
- Chris C., please pack your knives and go.
Announcer: Eight chefs remain,
all hoping to win a feature in Food & Wine magazine,
a showcase at the annual Food & Wine classic in Aspen,
$125,000 furnished by Healthy Choice,
to bring their culinary dreams to life.
And the title of Top Chef.
♪ Top Chef: Texas 9x10 ♪ Restaurant Wars Original Air Date on January 11, 2012
== sync by elderman ==
- We walk into the Palm Door.
The space is absolutely empty.
We are not in a kitchen.
I have a feeling I know what our next challenge will be.
- Hey, chefs. - Good morning.
- Some of the best chefs we've had
have packed their knives
after this next elimination challenge.
Chefs, it's restaurant wars.
- Whoo! [Laughs]
- For the first time,
restaurant wars will be a battle of the sexes.
- Oh, ho! - Wow.
- Couldn't see that one coming.
- Yes. - It's going to be boys
and girls fighting it out on the playground.
I think the girls are a strong group,
- Sarah knows flavor, there's no doubt about it.
But, we all know her weakness is barbecuing out in the sun.
- Let's rock this thing, all right?
- Let's do it.
- I feel great about boy versus girl.
The only person I'm worried about is Beverly.
I've worked with Beverly on team challenges before
and she was a wreck.
- Each team will take over the Palm Door for one night.
- Wow. - It's up to you
to build a restaurant from the ground up.
- Chefs, I really want to see a complete concept.
From name to design to menu, each element should be in sync
with one another. - And then
you'll each be dining in the other team's restaurant.
- Oh. - One team
will cook and serve tomorrow, and then the other team,
the day after that.
I'll flip a coin.
If it's heads, ladies,
you'll cook tomorrow night.
If it's tails, boys will be up first.
- It is tails.
- Boys, that means you're up tomorrow night.
- Yeah--bam, bam, bam.
- Chefs, we want to see a three-course menu,
with two choices in each course,
for 100 guests. Each team
must designate somebody to run front of the house.
And each team member must be responsible
for at least one dish.
- Each team will have five hours to cook
and decorate their restaurant before service begins.
- Five hours? Tom and Emeril
will also be joining us at dinner.
You'll have 45 minutes now to menu plan.
And $7,500 to spend for design at Sur La Table
and Garden Ridge.
- Good luck, guys. Work together.
- Thank you. - Thank you.
- Let's go. - The most important thing
is that we come up with our concept.
- You going to do front? - I can do front.
- Let's do that. - I'm going to run this thing
like a well-oiled machine.
Front of the house is a job that no chef wants to do.
We're chefs, we cook.
But I have a little bit more experience
because I own my own restaurant.
So it's something that's natural to me.
And I can put on a smile, just like anyone.
- I have a name. - What is it?
- Canteen? - Sure.
- What does it have to do with the food, though?
- A canteen is a communal place to eat.
- Who's going to be in front of the house?
I would say you. - Okay.
- Lindsay will be awesome in the front.
She's opened many restaurants for Michelle Bernstein.
She'll be able to stay calm under pressure.
- All right, so are we going to do front tables?
Is that our concept?
- It could be very elegant too. You know what I mean?
- It can't be overly complicated, elegant food.
It really has to be streamlined.
- So rustic? - Absolutely rustic.
We come up with a restaurant concept
that is ingredient-driven,
organic, with a homey feel.
- And you have like a name or something that--
- um-- - well, I was thinking,
like, Bushel.
The word bushel has always had a lot of importance in my life.
My grandparents having a farm, we sold peaches
by the bushel and by the half bushel.
- I like the name Half Bushel. - Yeah, I think it's cute.
- I do like that, definitely.
- You know what's great is cracker jack ice cream.
- We could make cracker Jack ice cream very easily.
- If you're doing Cracker Jack, I can do Almond Joy.
- Oh, that's perfect. Do Almond Joy.
- That's hot. One of the appetizers
that I was thinking of was, like, a Thai-style lettuce cup.
- If you're comfortable with it, I'm comfortable with it.
- What about for entrees?
Sous vide salmon's really easy.
It's that really soft texture.
So we've got two apps, two entrees, and dessert.
- I'm happy with them.
- I have a dessert. It's cham torte.
- Like pavlova, right? - Yeah.
- Bev, I need you to take over a dish.
- I could do braised lamb rib, which is really good.
- Do they have lamb ribs, though?
I doubt it.
- What about just like roasted beets?
Some goat cheese? - They're on every menu,
though--beets, beets, beets, beets, beets.
- I definitely feel a little overpowered
by the other women chefs.
They are not really listening to what I have to say.
And I think that I have valid input.
I could do a really nice plate of short ribs.
- Do we want to do short ribs again?
- Why not, she's [bleep] good at it.
- I got to have a dish, I'm sorry.
- That's not what I'm saying, Bev.
- We got some shopping to do. Let's go.
Let's grab some carts, guys.
- Like, we're looking for, like, a runner.
- What do you think about these, Paul?
- That's cool, I like that.
- We're looking to pick up artwork.
We're also looking for something to divide the space up.
It's very large and we want to make it
as intimate as possible.
- Hello. How're you doing?
- Hey, how are you?
- Like, this is one minimalistic and clean than this is.
- Okay. - On a plate.
- The decor that we're looking for
is warm and inviting.
It's going to be tranquil.
This is for decoration? - Yeah.
- Perfect, thank you.
- What a great shopping spree.
- You guys have fresh crab meat?
- Halibut is beautiful. I got 30 pounds.
- For the caponata, I might just do an eggplant puree.
- Three minutes!
- But why are you doing eggplant?
- I just got it. I grabbed it in case.
- Okay. - So this is for you, right?
- That's for m-me?
- I feel bad for Bev.
I don't think the girls really like her.
But, at the end of the day, we all have to stay focused
and remember what we're here for, and that's to win.
- You need all of those limes? Three bags?
- Um, two bags.
- The girl chefs are getting a little catty with each other.
- Oh, no, no, no, no, no. - Oh.
- Don't pull anything out of my cart, please. Thank you.
- I don't know if they're going to be able
to push that all aside and work together as a group.
I really feel like the boys' team is less argumentative.
We're getting along well.
Boys rule-- girls are just going to lose.
- Thank you.
- What are we doing for the pick up?
- I've got a little bit of a delay tonight.
- My wine is warmer than my meal.
- I need you to come now. Drop the water.
- It's turning into chaos real fast.
- When we get there,
it's going to take 30 minutes for us to unpack.
- Okay. - Make sure to do a line-up,
like, 15 minutes before.
- At least 30 minutes. There's a lot to go over.
- Server meeting?
This whole scenario is kind of the Kobayachi Maru.
Do you have a menu that we can give to the servers?
For the rest of you non-Trekkies,
the Kobayachi Maru is a challenge
that Starfleet Academy had to test their captains
in an impossible situation.
That's kind of how I feel this restaurant wars is.
This is the biggest challenge of this competition.
- All right, guys, I guess we got to get out of here.
- Yeah, let's do it. - Go.
- Let's do this. Go, go, go, go, go.
- We arrive at the pink avocado kitchen,
and we have to create a restaurant from scratch,
three courses-- two options in each course--
for 100 diners
in five hours.
Do that like that.
- This is going to be
for the Almond Joy dessert that Ed is working on.
The difficulties of this challenge are mindboggling.
Most restaurants take years of planning.
Just doing this on the fly is brutal.
- That's good right there.
Our restaurant is called Canteen, and so we're going
for sort of a quirky mess hall look.
But definitely with elegant touches.
Tonight, I'm the front of the house.
I'm just neck-deep in bubble wrap and cardboard.
There is nothing that's going to stand in our way today.
- 3 hours, 25 minutes. - Okay!
- Our first course, ham and eggs,
is Paul's dish.
I'm making the Thai-style shrimp and crab appetizer
with a lovely fish-caramel sauce.
The salmon entree is myself and Paul working together.
How's it going, chef? - Pork belly's started,
ham hocks are all down. - Cool.
Paul's also making roasted pork belly.
What else do you need, buddy?
- Can you crush my almonds for me?
- For our desserts, Ed is doing a play on Almond Joy.
And we need to help him out because he's going to be
in the front of the house. - How's it going, chef?
- Making Cracker Jacks, man. For the second dessert,
I am doing Cracker Jack and a peanut butter noodle.
- Look at you. What's in that, buddy?
- Peanut butter and half-and-half.
Peanut butter is the binder.
I really want to wow the judges with nostalgic-style desserts.
And that's kind of what we're playing on at Canteen.
We're pulling on people's memories.
- 1:13!
My head's buzzing.
There's still, like, 20 things left on my list.
But I got to set up the tables and chairs.
Got to set up the silverware, glassware.
Got to get menus on the tables.
Got to get seating charts ready,
train the wait staff. Got to clean the bathrooms.
It's just going to come down to the wire.
- How are you doing?
- We're making it, we're making it.
- I think it needs a touch more salt.
- Let's go and have a staff meeting.
I would like everyone to write their tickets
in a very specific way.
Table 41-- shrimp.
How do want them? Start here?
Pass it down? - Left to right.
- You guys ready to go? We're going to do this.
All right.
- How's this look? - That looks perfect.
- Whew!
- Into the void! Here we go.
- Time is up and, man, I wish I had another half hour.
But I don't. So let's do it.
Welcome to Canteen. You are very much on time.
[Laughs] - Thanks.
- Shrimp and crab or ham and eggs?
That's a tough call, I know.
- This is the first ticket.
One ham and two shrimp. - One ham, two shrimp--got it.
- This is a really cute presentation.
- There's a line already.
Boy, we must be doing something right.
- Runners? Where's my runner.
- Whose ticket is this? Do you know?
I need a table number on this.
When you see a server can you come back
and give me a table number on this?
- Definitely good all around.
- Double-check all your tickets.
Make sure table numbers are on the ticket, guys.
I see two that are missing.
- What are we doing for the pick-up?
As service starts, it becomes apparent
that we haven't really delineated
who's going to expedite all of this.
What, for your pork, do we have to do?
- Pork, uh-- - we have overlooked
this very simple problem.
Let's figure out how to plate this before we cut more.
- Do you mind if I ask you
to wait for just a little bit for me?
I've got a little bit of a delay tonight.
As more people are being seated,
more plates come out,
it's turning into chaos real fast.
- My wine is warmer than my meal.
- Reheat it?
- Got it.
- Judges have just walked in, all right?
Let's clear this board up.
- Judges are in the restaurant. - Judges in.
- Would you like to sit here?
- That is good. - That is yummy.
- Ed, I'd like to introduce you to the judges
for these restaurant wars.
Judge Tom Colicchio, Hugh Acheson, Emeril Lagasse.
They know a thing or two about what you're going through.
They either own or operate
39 restaurants across this country.
- Always a pleasure. Welcome to our restaurant.
It is called Canteen.
The idea behind it is that a canteen is a place
where a community comes to dine.
All of our menu items tonight
started from very humble beginnings--
ham and eggs, almond joy, pork belly--
taking these simple ideas and trying to elevate them
into a cuisine.
Enjoy your evening. - Feels good in here.
- All the tables look relatively happy and jovial,
and having a good time.
- You will not believe how moist it is.
- That is like butter.
- Nobody's screaming. - Not yet.
- That's a three-top table, right?
- Sorry, no.
- Two ham, two shrimp in window, chef.
We're getting the plates. We're putting them down.
- Take this to the table. - But we're having
a lot of issues with the servers, at this point,
not understanding what the hell is going on.
- Where have you been? You got to be here running food.
Right? I need you here. Okay, please?
- Hey, Ed, would it be easier
if somebody exported on that side?
- Yeah.
- Do you think you could handle the tickets?
- Sure. - All right.
[Bleep] nightmare. - I need two
of both appetizers for judges, please.
- Judges. - Copy.
- Well, I think you can see them working.
- So who's expediting? - We have Ty.
I'm not sure what he's doing out there
in his apron.
- I'm in charge here. - Yes, sir.
- What's usually going through your head
at this point on opening night?
- Executing, obviously, the kitchen.
And I can tell you right now
that they are really in the trees right now.
This is a big challenge.
- This is throwing them in at the deep end.
- These entrees are not fired.
But they're just sitting in the window and they're dying.
- I know, okay. So 40.
- Hey! - How are you?
I'm sorry, there's a six-hour wait tonight.
I haven't even got a table. [All laugh]
- I'm not a big pork belly fan.
But the skin is so delicious, I'd like a lot more of it.
- Here you go. - I'll let you pull my seat, Ed.
- Judges.
- Have the first course--
ham and eggs. - Lovely.
- It's beautiful.
- The first dish is Ty-lor's dish.
A Thai-style crab and shrimp salad
with caramel and some peanuts.
And then Paul's dish, which is kind of a ham and pork pate,
with mushrooms, braised mustard seeds,
crostini, and some nectarines.
- Thank you. - Enjoy.
- Thai shrimp and crab is just-- it's just a little flat for me.
It needs balance. It needs acid.
It needs something. - The shrimp
was cooked beautifully. - I think Ty put together
a nice carmel sauce. - You need what?
- Seven ham. - I liked Paul's ham and eggs.
I liked the fried egg. I thought that was whimsical.
- I liked the concept of Paul's dish.
The brioche, very, very greasy.
It's still on my palette a little bit, you know?
- Is that what you were picturing, though,
when you ordered ham and eggs? - No. Not at all.
But somehow it's working.
- You sure this isn't going to get cold?
- It's going to get cold.
Once I put it up, it needs to settle.
- Sir, I need you to come now.
Drop the water. Let's do this.
- This is [bleep] crazy. I'm taking over.
I'm not letting them fire any more.
- Paul is now out at the window, expediting.
- I'm going to fire a lot of tickets, guys.
I'm just going to start--
- Don't talk about it, just do it.
- You want me to take over for a little bit?
- No, I can do it. It'll be easier.
- Just let Paul do it, and let one person stay doing it, okay?
- Like I should have just stepped up from the beginning,
and just kept everybody in line.
But I didn't want to piss the other guys off
by bossing them around.
The friendship aspect of it got in the way.
- Take it to 44, please.
- We have two dishes for you tonight.
And one is Ty-lor and Paul's poached salmon
with warm tomato water, clams,
a little crispy salmon skin, and a tomatillo jam,
which is a little bit spicy.
We also have Paul's crispy skin pork belly,
green apple and a sweet potato puree.
- Thank you. - You're welcome.
- Where are the mushrooms?
They're supposed to be on the salmon.
- Oh, [bleep]. - What?
We forgot the mushrooms on the salmon.
- [Sighs]
- Let's start with the salmon.
- I like the fried skin. - I do too.
- I like the tomatillo salsa. - The fish is cooked well.
Clams are cooked well.
There's nothing marrying that taste.
- I liked Paul's pork belly.
I wish it had a little spicy slaw, maybe.
- Right, an applesauce. - You know.
- From what I've seen from Paul so far,
I was expecting a lot more in the flavor department.
- This is really intense, you know?
- So intense. - To open a restaurant,
in like 24 hours. [Laughs]
Oh, we're gonna be done
by this point tomorrow. - Yeah.
- Almond joy. Six almond joy.
- And here is our desserts for the evening.
First one is almond joy--
a layer of almond crust, malted chocolate mousse,
a little bit of toasted almonds with a Japanese spice,
and a banana-coconut puree.
And then we have the homemade cracker Jack,
some cherries, some peanut butter, ice cream,
which has been frozen in liquid nitrogen.
- Thanks. - Enjoy.
- I love almond joy.
The chocolate work is delicious. But where's the coconut?
Pack it on the side, give it to me the top.
- The only thing wrong with Ed's dessert
is that he called it an almond joy.
- That's right. - They're on dessert.
- Not crazy about Chris's dessert.
- Peanut butter and cherries? I don't know.
- In a wacky way, I like Chris's dessert.
There's something about it that I just enjoy.
Maybe it's the saltiness. It's so salty.
- That's why I like Chris's dessert.
Because of its salty-sweet flavor.
- I like that peanut butter frozen cream.
It's my favorite dessert. - Chris Jones!
- This is what we always do. - Crack service,
kick ass, [bleep] Go home.
- Guys, I'm putting my blood, sweat and tears in tomorrow.
- Yeah, we've got to fight for this one, I think.
- We have to fight.
- And we have to stay calm. - We have to trust each other.
- At the end of service, I tasted the salmon.
The salmon has the right texture.
The tomato water tastes good.
But the whole plate just needs salt.
Ty-lor and I split that dish.
But it was Ty's responsibility to season it.
Whatever. What's done is done.
- What did you guys think of the meal overall?
- I thought for an opening night it was great.
They just need to work on some of the dishes.
- I think the desserts were clever and executed well.
- It's going to be interesting to see
what all these diners think, and also, this season,
they're telling us what they think
by using their Top Chef judges' table app.
Let's see what a woman's touch does to this place
tomorrow night.
- Ah. - Are these the last two tables
for dessert? - Yeah, that's it.
We know we could have done better.
We know the system broke down on us.
- We definitely shouldn't have played
[bleep] Expediter.
We should have just stuck with one person
and gone with it.
- We all thought this wasn't our best service,
as a group and as a kitchen.
Individually, who cares?
As a group, we didn't hit the mark.
- You guys okay?
You look like you went through a war.
- I feel like [bleep]. It's embarrassing.
I am very critical of myself,
because I always want to push to make sure
that I can do better. - It was horrible.
- Horrible. It probably stems
from when I was a kid-- going to a private,
all boys school when I was younger.
I always got really high grades.
And I think my mom
always had really, really high expectations
for me, so I feel like
a lot of my insecurities might stem from that.
- Tomorrow will be one of the hardest parts
of your whole career, ever.
There's nothing quite like restaurant wars,
that's for [bleep] sure.
- The best we can hope for now
is that the girls all blow up at each other
and screw up worse than we did.
- Guys, the judges are [bleep] pissed
that it's taking this [bleep] long.
- You know what, Lindsay? I'll go out there
and face them if you need me too.
We're working as fast as we can. - Stop! Stop!
- Here we go!
- Wow, it's way bigger than I pictured, isn't it?
- My first piece of business is to get into the dining room
and set up the room.
Do these like on either side.
The quicker I do that, the quicker I can get
into the kitchen to break down the fish
and complete all my mise en plas for my dish.
I'm going to just open these,
and then I'm coming back to cook.
I definitely strive to be the best at what I do.
In high school, I was prom queen.
At college, I did graduate at the top of my class.
And I definitely am not going to settle for second-best.
- One of the desserts that is closest to my heart
is cham torte, which is something
that my family makes every fourth of July.
With our comfort concept behind Half Bushel.
[Laughing] If it didn't come out,
I'd let my family down.
- I'm responsible for the arancino--
it's a risotto ball filled with mozzarella
and an eggplant caponata.
- Does anyone else need the flattop?
I'm working on a braised short rib dish.
And this time I'm doing it with a red curry sauce.
So it's going to be delicious, thoughtful, and playful.
- Behind you. I'm going to come right here
and roll out my bomboloni dough--do it up.
And if I could have somebody help me punch them out.
- Bev should be able to help you,
if she's searing short ribs yet.
Sarah has two dies.
Grayson has two dishes.
I have a dish as well as taking on the front of the house.
And Beverly only has one dish. - Yes, um...
- So she'll be the one executing my Halibut.
The arugula is in the cooler.
A lot is really going to ride on her
to be able to pull this together.
- Olive oil, herbs?
- No herbs. Just oil.
- Just olive oil? Okay.
- Grayson, why are you cutting blueberries?
I really think you got to get set up.
- I am setting up! I'm doing my dishes.
- But you can't leave them whole?
- I made simple syrup for the [bleep] lemonade.
- I don't need you to get mad, I'm just asking.
We're all trying to simplify.
We're trying to simplify our dishes, Grayson.
- Okay, maybe if you'd ask in a different [bleep] way.
- Grayson, smile, honey. - We open in 30 minutes.
- It would have been smarter for us to get our line set up
and organized, and then start cutting berries in half.
Especially when it's a dessert course.
- So [bleep] whiny.
- [Gasps]
- Welcome to the ladies' team.
Usually when you open a restaurant,
you at least have a few months to get your staff in,
to get them trained, and to work out the kinks.
And we only have five hours to do it all.
Guys, y'all have the backup menus at your stations?
I can get back to it real quick with you after I've changed.
- Oh, [bleep]. Oh, [bleep].
- What bowls did y'all pick out for this plate?
- Large plate. - We'll get it switched out.
You're going to do arugula. - Lindsay's giving me
a real quick demo, but not really a good, thorough one.
- Just be careful, because halibut falls apart.
So what I'd rather you do, is mark it on one side.
- Her method isn't how I would do it for myself.
But it's her dish. - Make sure it goes
in the brown butter, and it'll save you
a lot of time. [Alarm beeps]
- All right, ladies, let's have a great one.
- When time's up, I really pray that we're ready
for restaurant wars.
Hi, welcome to Half Bushel.
You can follow me.
- Okay, you're good on that dish, Bev?
- Yeah. - We have diners set.
So I think any minute we should get tickets.
- Have you tried any of the--
it's been too hectic for me to try--yeah, I wish.
- Guys, first ticket is in.
- Thank you. - Table 32.
- I need the two things of olives, Beverly.
- Okay, my man. Do it to it.
- Position three is the salad.
- Thank you.
- Beverly, did you find those for me?
- If you wanted them earlier, you should have taken it out.
I don't know.
- Beverly. - I'm sorry.
- Beverly, seriously--
- Lindsay and Sarah are definitely
treating me like a child.
- You're here to help the team.
This is not how we're going to start service, okay?
We're going to focus. We're going to put
the best food out we can.
- It's really annoying and frustrating,
but I really just have to focus on being at my dish.
- Guys, how is your first course?
- Really good, thank you. - Good?
- I'm not sure what's going on here
with the greeting, or lack thereof.
- I don't think you need this all the way down the line.
Make sure it's all hot, okay? - Okay.
- I'm going to try this lemonade.
- I'm going to start frying some potatoes up.
- I think that would be a fabulous idea.
- Okay, coming out.
- Hi. - Hi.
- Did you get lemonade? - I did, thank you.
Right this way. The judges definitely
seem a little irritated.
It's really hard for me to be seating
every single table in the restaurant,
because I can't be in three places at once.
This is going to be your table. - Thank you.
- Feels good, looks cool. Looks cool.
- There's no one at the hostess stand.
But we do notice
it's got a cute logo. The candles are a nice touch.
Place looks nice-- it's very warm.
- All right, let's go. - You guys ready?
- They're not showing their food
or an entry into the kitchen at all.
So we're not really seeing what's happening back there
as much as we were yesterday.
- Beverly, I hope you're not using this.
- I'm not using it, no. - It's got peanuts in it too.
So make sure you keep that separate.
- Are you thinking that you're all ready
to do two of everything? - Yeah.
- This group that walked in with the flowered dress,
they've been waiting there
for a good four or five minutes with no greeting at all.
- The Halibut was overcooked. - Was it?
- Yeah. - Okay, well,
I appreciate the feedback. I do.
Thank you. Uh-huh.
Coming in. Please watch out.
Beverly, I've already gotten complaints
that the fish is dry. Please do not overcook my fish.
It needs to be in a lot of butter.
Do you have the ones cooked up for the judges?
- Not yet.
- Is Lindsay on the floor? Can you see her?
- No. - I don't see her.
- There she is.
I'd be walking a little faster,
if I saw 12 people at my door.
- Okay, we are ready for you.
- What is missing? This room doesn't have the energy
that the room had yesterday. And I think part of it is,
the food is just not-- what's going on here?
- I'm getting hungry.
- Okay, we will get you.
Just give me one minute, okay?
- We need to do judges now.
- Desserts. - Yes.
- I've got a [bleep] ton of people at the door.
- All right, here we go.
- It may be ours.
This could be the moment.
- Yay. Thank you.
- Hi. - How's it going?
- It's starting to pick up a little bit.
- Right. - The peach salad is by Grayson.
And it's grilled peaches with some pickled shallots,
arugula, a bacon vinaigrette,
crumbled goat cheese, and candied pistachios.
The other dish is from Sarah.
And it's an arancino--
the Italian risotto.
It's filled with buffalo mozzarella,
it's pureed,
sweet-and-sour eggplant,
and a little salad of celery.
- Thanks. - Thank you.
- I like the puree of camponata. It's a great idea.
- Mine was piping hot when I cut into it.
- What do you think of Grayson's peach salad?
- I enjoyed it-- I think it's a nice summer,
you know, salad. It has good flavor.
I think she did a very nice job with it.
- Everything melded really well together.
The bacon vinaigrette was really clean.
- Bacon with the peaches.
You wouldn't expect that combination.
That's excellent.
- I think that I like the salad almost better than I like this.
- I think it's simple, but it's good.
We were so wanting them to screw up.
- Did the judges order yet? - Yes, it's been in.
- What? We got to put that first.
- We all got to get kind of more hands-on-deck, girls.
- Hi, we're just wondering when--
- when the entrees are coming out?
- Yeah, we're hungry.
- They're a little backed up in the kitchen.
I'm having Lindsay attend to that right now.
- Thank you. - I have a feeling
that whatever frustration we're feeling right now,
there are heads being beaten against a wall in the back.
- You're going to the table right now,
and they're asking for their entrees, and they're pissed.
- Guys, the judges are [bleep] pissed
that it's taking this [bleep] long.
And that all these short ribs that are in the window,
are now dead. - You know what, Lindsay?
I'll go out there and face them if you need me to.
- Stop! Stop! - I'm working as fast as I can.
- And I'm not going to fight-- I just want to get the food out,
so I can move the [bleep] table.
- We have two salads ready?
- If it's on there, just take it!
- I have three different courses to fire,
and I get behind on my tickets.
Can you run down there and grab those salads, please?
This is the feeling that I get
right before the kitchen is about to go down in flames.
- Why are you playing with the [bleep] plastic spoon?
Use this. Get rid of that. Get rid of that.
Come on, come on. We're chefs, guys.
- Lindsay is seriously bullying at this point.
It looks like she's going to explode.
- Got to find a way to help her. She's like--really needs it.
- She's spending a lot of time telling me what to do,
when she could be making things run smooth outside.
- [Bleep].
- Good for you? - Hi.
So for your main course,
you have braised short ribs
over a potato puree that has a little bit of Thai basil,
an apple slaw with kimchi and curried peanuts.
And that is by Beverly.
The grilled Halibut over the fingerlings
with Spanish chorizo
and a little salad of shaved fennel and sherry
is my dish, this evening.
- We already got that.
We're waiting for number three.
- So you had the wrong ticket. Come back.
- What did you think of Lindsay's fish, Tom?
- When you think of chorizo, you think of more flavor.
And sherry vinegar-- I want more.
A little too subtle. - I think it's a little over.
So it's a little dry in the center.
- I need one fish right now.
- I'll give you one more fish and one more rib.
- Lindsay, I'm going to run out of dessert
if they don't take it when it's ready.
- I understand that. - Because it's ice cream.
- I understand that.
But we don't even know where we are right now.
Beverly, please finish one fish. - [Bleep].
Lindsay's tone is, frankly, bitchy.
- You have to communicate with her because--
- one right now? - I need one.
- I'm starting to feel maybe she wasn't the right choice
for front of the house. - [Bleep].
- Sorry. - Don't [bleep] do that.
Grab this fork from her to help me.
- Beverly's short rib may be
the most flavorful thing I've had in two days of eating.
- The ribs are cooked, they're glazed
there's some flavor to it. I hate flavored potatoes,
but I actually like this one.
- That was tasty.
- I'll take that short rib out of your way.
- This is the nicest dinner I've had since we got here.
- [Laughs] Thanks, Chris.
- Thanks, Chris.
- Well, I haven't-- I didn't sit at our dinner.
I'm just saying...
- Guys, we do need to start
plating dessert quick, because I need to move tables.
The cham torte is prepared by Grayson.
This is something that's very similar to a pavlova,
there's a vanilla meringue
and a little bit of champagne-macerated berries.
And then on the other side
are donuts. Those were prepared by Sarah,
with a little bit of a hazelnut cream,
and a banana sugar glaze on the outside.
Y'all enjoy. - Thanks.
- Sarah's donuts are definitely heavy.
- They're rich. They're leaden.
Flavor-wise, they're fine. I don't get much banana,
which I was really excited about.
- Grayson's torte. - The liquid on the bottom
of the macerating, from the champagne,
was a little bit too much.
I wanted a little more creaminess.
- I liked the stuff on the bottom here.
I wish I had a spoon.
- Here. - This is great stuff.
- So I'm really pissed that I wasn't back here,
because, uh, my dish is the worst tonight.
- Lindsay's pissed. - No one's eating it.
I'm throwing it in the garbage. - Really?
- Yeah, because it's all [bleep] overcooked.
- She immediately goes for Bev.
But it's not necessarily Bev's fault.
She's doing what Lindsay taught her.
- She [bleep] my fish.
- Let me tell you, she did not mean to.
It was probably the wrong cooking procedure,
to tell you the truth.
- We need to decide who opened the best restaurant overall,
Canteen or Half Bushel?
- I think one restaurant just gives you
an overall just better feeling.
- Where is the food better? - The food was better here.
- Half Bushel. The guys were better at service
and the girls were better with the food.
It's going to be a tough call.
- At Half Bushel, it took longer to get seated,
it took a while to get our food.
I'm thinking that our team might actually have a chance.
- Find me that wall turkey, all right?
Okay.
- It was about the food, and you were [bleep] up my dish.
- All of you really get an "F" here.
- Definitely a very, like, humbling experience
as far as, like, we got four badass chefs
who can rock out a [bleep] restaurant.
And we choked.
- We had a lot more that we were going to do
that we just were like-- - it was awful.
- You saw us last night.
We were a wreck.
You guys were actually a little bit more composed.
- [Laughs] I don't want to do this ever again.
- That was rough there.
- Like, throughout service, I feel like
people are talking about me.
I was making the shallots,
and then Lindsay was like, "see what I mean?
They're overcooked."
- If I took it out on you, I apologize.
But you were-- you were [bleep] up my dish.
- Lindsay worked with you on your dish for a long time
and helped you conceptualize it.
- The red curry sauce was my idea.
- I'm not saying-- - the basil-potato puree
was my idea. - I'm trying to say--
- The apple kimchi was my idea.
- That's not what I'm saying.
- I don't want to talk about this anymore.
It's just driving me [bleep] nuts.
- Hello.
All: Hello.
- We'd like to see the ladies
from Half Bushel restaurant, please.
Thank you. - Go for it, ladies.
[Suspenseful music]
♪
- Lindsay, how was front of the house for you?
- We did have a little bit of a wait.
- We noticed a pileup at the door.
And also there was a good chunk of time
where you just were M.I.A.
- That's because we had a really big buildup in the kitchen,
and I was just trying to get the food out at that point.
- Do you think you guys did better than the boys?
- Yes.
- Do you, Sarah? - Yes.
- Well...
- Congratulations, ladies.
You opened our favorite restaurant.
- Oh, my God! Aah!
- Oh, my God!
- Opening up a restaurant in, basically, two days
and doing 100 covers, it's ridiculously difficult.
The food matched up with the sort of idea.
Not to say it was a perfect evening,
but at the end of the day, your food was better.
- Yeah. - Grayson,
you think about a fruit and bacon goopy mess,
but I think everything was just done
just the way it should be on that dish.
- The cheese was perfectly at the right temperature.
The peaches were perfect, for me.
You hit all the elements really just spot on.
- Sarah, let's move on to you.
- I loved the camponata.
When I broke it in half, 'cause I had to share,
it was steaming.
The cheese just started melting.
Well executed.
- I loved your short ribs, Beverly.
They were yummy.
- You deciding to add that kimchi
just raised the bar on that dish.
- Thank you.
- I want to talk about Lindsay's fish course.
- The fish was slightly overcooked, it wasn't hammered.
It was getting close.
- Hugh, please announce the winner of restaurant wars.
- The chef who really brought us the best food
and really broke through at a critical time...
Beverly. - Whoa! [Laughs]
- Congratulations, Beverly.
You win a three-liter bottle of episode wine
from Terlato Family Vineyards.
And a three-day, two-night trip for two
to tour their Napa Valley vineyard.
- I am amazed that the underdog--me--has won
against, like, such amazing chefs.
- I feel like I was justified
for who I am.
- Well done, ladies.
- Please send back the chefs from Canteen.
- Thank you.
- Hey, guys.
- Congratulations. - To the big Bev!
- Wow.
- Congratulations. - Congratulations.
- They'd like to see you guys.
- Bye, guys. - Bye.
- We would not be here, in my opinion,
if it wasn't for you, Lindsay.
And I think that you deserve as much praise or more,
in my opinion.
[Suspenseful music]
♪
- Unfortunately, gentlemen,
Canteen was our least favorite restaurant.
Half Bushel had service problems as well.
- What we didn't get in Canteen was a "wow factor" with food.
- We totaled the ratings on the Top Chef judges' table app,
and your restaurant was everyone else's least favorite as well.
Ed, what do you think went wrong last night?
- Once the food started to run to the wrong tables,
it kind of had a domino effect,
and it went all the way back into the kitchen.
- Let's start with the first course--Ty.
- I got to say if the flavors of Thailand
were that delicate and mild, no one would think much
about the food of Thailand.
The chilies were very, very spicy,
and I left a lot of them out.
- If you advertise a Thai dish,
it should have flavors that you expect from Thailand.
- Who cooked the salmon? - I did.
- Who did the sauce? - Well, I made the tomato water,
and he made the curry oil.
- It's funny, if you take apart that dish,
all the components were actually pretty good.
They just didn't really work together.
- It was very bland.
And seasoning is a big part of that.
- Tom, what did you think of Paul's ham and eggs?
- Conceptually, great idea.
The big flaw of that dish was the croutons were soaked
in--in oil.
- I get the pork belly.
It was delicious.
And then the dish just faded out.
- I guess a better question is,
Chris, why did you do so little, when Paul did so much?
- Um, I tried to help out in every way
that I possibly could. - I'm not talking
about helping out and actually doing the work,
but just taking something and saying,
"Hey, conceptually, I want to do this."
- You know, I really wanted to concentrate on desserts.
I wanted to make the best pastry I possibly could.
Help out Ed, because he was working the front of the house.
- To me, it just looked like
a bit of a jumbled mess in a bowl.
It took a lot of prep time that maybe could have been used
in organizing and figuring out some systems for the night.
- The last time I checked, there's coconut in almond joy.
Where was the coconut?
- It was the powdered stuff on the side.
- The best part of almond joy is the coconut.
You give me this powdered coconut.
- And there was the puree on the bottom, should have--
- Yeah, but it wasn't enough coconut.
- We'll call you back in a bit. Thank you.
- [Giggles]
- Hi, guys. - How are you doing?
- Hi, oh. - Is this to sit on?
Or is it? - Oh!
All: Oh! - Take it in the rear.
- This is really hard, because I could make a case
for any of them going home. - Right, they had no plan.
- Paul's pork belly didn't amount to anything.
- He bit off way too much. - And that crouton!
He seemed surprised that it didn't work.
- We made bad decisions.
Ultimately, that's what it boils down to.
- And I will say Ed did make a nice dessert.
It wasn't perfect. It didn't have enough coconut.
- If he didn't call it almond joy,
we'd be praising him right now. - Sure.
- It was probably the best dish of that team.
- I think so. - Yeah.
- We were going on--what?-- Five hours of sleep?
And nothing the night before.
- Chris, I just thought-- I don't know.
He didn't give us much.
- Other than his cracker jack.
- There were so many technical flaws in that dish,
but the actual dessert I enjoyed.
- I would have never served that.
The presentation of the dish was horrible.
- Mm-hmm. - Absolutely horrible.
- I think Chris really needed to chip in
and be a chef.
- When they got in the weeds, I saw the other three
coming out here and trying to do something.
- You need to rise up. You need to figure things out.
You need to fix stuff. He wasn't doing any of that.
- Okay, but whoever did messed it up.
So why should they get a break for doing it?
- I didn't help enough, and I was just like--
- We were all busy. You were busy.
- I had a much more difficult time
with that crab and shrimp thing that Ty-lor made.
The one bite of that crab, it was like, "spit it out."
- Yeah. - Ty's dishes
were both supremely under-seasoned.
- Ty's not-so-Thai dish. - Yes.
- I didn't season anything enough.
We made too many concessions.
- I think we have our answer.
- Mm-hmm.
- Let's get them out here. - Okay.
[Suspenseful music]
♪
- You know, chefs,
restaurant wars is a very difficult competition.
I don't know if you've realized how difficult it was.
Ed, service was spotty.
The disorganization out here affected the kitchen.
The chocolate cake was fine, although it was advertised
as having coconut, and very little coconut
could be detected by us.
Ty, the one dish that you were 100% responsible for
just completely missed the mark.
The other dishes that you had a hand in,
although the salmon was cooked correctly,
completely under-seasoned.
Chris, you did one dish, and that's it.
You helped out, but we need to step up here.
Paul, you definitely took
a lot upon yourself, made a lot of mistakes.
From an organizational standpoint,
a leadership standpoint,
all of you really get an "F" here.
And I expected a lot more.
You made our decision very easy tonight,
as far as who won this overall competition,
but not very easy as far as who's going home,
'cause right now all of you can go home
for this mess that was called Canteen.
Padma.
[Suspenseful music]
♪
- Ty...
Please pack your knives and go.
- Thank you very much for the opportunity.
- Thank you, Ty.
- This competition is one of the hardest,
most strenuous activities that you can ever compete in
as a chef.
Had the time of my life. - No!
- No way. - No.
- It was an honor and a privilege
to work with each one of you.
I had a great time. The most satisfying moment
of my life is when my parents told me
that they're very proud of me.
And I'm glad that my dad is still alive
to see me make this step in my career.
Okay? - We love you.
- I love you too. All: Bye, Ty.
- I know that I'll be a better chef for making it this far.
And that's an experience that I'll have
for the rest of my life.
Female announcer: Tonight, on Last Chance Kitchen...
Will the power of the stash be Ty's ticket
to get back on Top Chef?
- Any idea where you're going with this?
Announcer: He faces a tough challenge with Nyesha,
who's on a culinary reign of terror.
To watch Last Chance Kitchen
and information on visiting Texas, go to bravotv.com now.
Next on Top Chef...
- [Gasps] - Hi.
Announcer: Oscar-winner Charlize Theron.
- Oh, my-- I freak out.
- Having blood in the apple,
I'm going to have maggots.
Everyone has to produce one course
during a seven-course tasting dinner
for Charlize Theron. - Bring me more heart.
- They want it to be wicked nasty.
- Man, the guys are gnarly. Whoo!
- You're scared, and that's good.
You're worried. - [bleep] It.
[Bleep]! - Do I get the head of the chef
on a silver platter?
[Laughter]
== sync by elderman ==