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- Previously on Top Chef...
- Let's go to Dallas!
2
00:00:05,425 --> 00:00:06,759
- [Bleep], man.
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00:00:06,954 --> 00:00:07,860
- Your driver's license
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and proof of liability
insurance.
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00:00:09,028 --> 00:00:10,361
- Well, that's gonna be
an issue.
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00:00:10,363 --> 00:00:11,662
- This is your kitchen.
- Wow.
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John Besh is a handsome man.
I'm not gonna lie.
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- Hi!
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00:00:15,334 --> 00:00:17,001
- You can smell
the smell of money.
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00:00:17,003 --> 00:00:18,769
- We love Gummy Bear--
I have a Gummy Bear addiction.
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- We don't wanna give them any
food that will make them feel
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self-conscious
about their breath.
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- Do you need both
those colanders?
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- No, I just need that one.
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- Can you take the other one
out of the sink then?
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I'm a little aggravated
with Bev.
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She's using the entire sink.
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- Come on, sabotage.
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- The winner is Paul.
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[Minimal clapping]
- Thank you.
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- It was overcooked salmon
and goat cheese.
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- It was a gimmick.
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- Chuy, please pack your knives
and go.
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13 chefs remain,
all hoping to win
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00:00:49,869 --> 00:00:52,203
a feature
in Food & Wine magazine...
26
00:00:52,205 --> 00:00:56,307
A showcase at the annual
Food & Wine classic in Aspen...
27
00:00:56,309 --> 00:01:00,578
$125,000
furnished by Healthy Choice...
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00:01:00,580 --> 00:01:03,614
To bring their culinary dreams
to life...
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00:01:03,616 --> 00:01:06,817
and the title of Top Chef.
30
00:01:06,842 --> 00:01:10,842
♪ Top Chef: Texas 9x06 ♪
Higher Steaks
Original Air Date on December 7, 2011
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== sync by elderman ==
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- I'm gonna miss that little
Chu-Chu train.
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- Been a long day.
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00:01:28,139 --> 00:01:30,341
- This is all the guys,
isn't it, right here?
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00:01:30,343 --> 00:01:31,942
- Yeah, this is it, man.
- Oh, [bleep].
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- There's definitely a little
face-off starting to develop,
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and I don't want there to be
eight girls and two guys left.
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You know, come on, guys.
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We're gonna have to sort of
rally together
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to save face.
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- Are you scared?
44
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Scared of the girlies.
- Scared of the girls?
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- This whole boys versus girls,
this versus that--
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I just need to concentrate
on food.
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So that's all I'm really
thinking about.
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- We walk into the kitchen
and we see Padma
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and Chef Dean Fearing.
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He's had a long career
in the culinary scene,
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and he was the original chef
of Mansion on Turtle Creek.
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He was classically trained,
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so I think we have a tough
competition ahead of us.
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- Hi, chefs.
All: Hello.
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- The Cordon Bleu kitchen
will be our home base
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while we're here in Dallas.
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- I went to school here, so
everything looks familiar to me.
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00:02:29,669 --> 00:02:31,001
But I'm also really nervous
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'cause I feel like
I'm in my school,
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I should win this challenge,
whatever it may be.
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- Please meet your guest judge
Dean Fearing,
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the James Beard Award winner
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and chef and owner of Fearing's
restaurant here in Dallas.
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- Welcome to Dallas.
- Thank you.
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- This quickfire will be
testing your skills
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as a saucier.
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- The saucier position is
the most prestigious position
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on the line in a kitchen.
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It's the item that gives
the wow to the dish.
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- If I could pick anything to do
for the rest of my life,
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it'd be saucier.
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It's an artistry in itself.
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- Please draw knives.
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- Espagnole.
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- Hollandaise.
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- Tomates.
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- Hollandaise.
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- Espagnole.
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- Bechamel.
- Veloute.
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- Tomates.
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- Hollandaise.
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I've been a saucier before,
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and I'm also
classically trained,
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so sauces ain't no thang
for me.
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- Bechamel.
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00:03:34,567 --> 00:03:35,766
- Espagnole.
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00:03:35,768 --> 00:03:37,000
- Bechamel.
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- Veloute.
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- The legendary French Chef
Escoffier
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coined five mother sauces.
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Bechamel, espagnole,
hollandaise,
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tomates, and veloute.
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- A mother sauce is base
for other sauces.
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I think the easiest sauce
probably is the veloute.
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It's a basically a chicken stock
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that's thickened
with flour and butter.
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So I'm feeling really good.
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- Your challenge is to make
a dish with a new sauce
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that stems
from your mother sauce.
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The winner of this quickfire
will receive immunity
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in the next challenge.
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- I have not won
where immunity has been offered.
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And I want immunity like...
So bad it's ridiculous.
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- Ready for the mother
of all quickfires?
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Your time start now.
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Good luck.
- Whoo!
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- Hot, hot, hot.
108
00:04:29,588 --> 00:04:30,988
- The most difficult thing
about this quickfire
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is that you have to make a roux,
which is flour and butter.
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00:04:34,293 --> 00:04:36,059
I know a lot of chefs think
it's old-school,
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but I think you really need
to know your classics.
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- I'm doing some scallops...
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A corn ravioli,
and hollandaise.
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I'm feeling [bleep] saucy.
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- I pulled espagnole.
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It's a beef sauce made from
veal bones and tomato paste.
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And to make this sauce my own,
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I infuse it with hints
of ginger and lemongrass.
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I haven't cooked a mother sauce
since culinary school,
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so this challenge is gonna
test my skill.
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- 30 minutes, guys!
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- I'm making a shrimp veloute
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with braised fennel,
some saffron.
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The main problem
I'm encountering is
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I don't wanna
overthink the dish,
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but I feel like it needs
another element
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and I'm trying to figure out
what that is.
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- They don't like this sauce,
I don't know what to do.
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I pulled bechamel,
and it's a heavy,
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flour-butter-based white sauce
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which instead of
just a regular cream,
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I'm trying to incorporate
a vegetable.
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Gonna do rib eye encrusted
with miso blue cheese.
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My new sauce is definitely
avant-garde interpretation
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of the espagnole,
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'cause the espagnole is a very
classic French sauce.
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The risk of the sauce
is mine is turning out to be
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a very Asian sauce.
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But I feel really good
about my dish.
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I want this so bad.
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- Five minutes, everyone.
You have five minutes left.
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- I'm really excited
about bechamel.
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It's one of my favorites.
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I'm making a lemon
black truffle bechamel
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with brown butter scallop.
146
00:06:03,415 --> 00:06:07,518
But I definitely put those
scallops on way too early.
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The longer it sits there,
one, the colder it's getting
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00:06:10,823 --> 00:06:13,090
and two, the more, you know,
carry over cooking.
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- I'm totally effed.
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I'm getting really nervous
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because I have so many elements
that I need to get on the plate,
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or the dish won't come together
as a whole.
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Is there plastic wrap, guys?
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- 55 seconds.
155
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- God. Stop shaking.
156
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[Beep]
- Time's up!
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Hands up.
Utensils down, please.
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- Thank God I'm able to get
everything on the plate,
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and it's exactly
how I want it to be.
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- Hi, Chris.
- Hi, how are you?
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I had veloute, so I did
a butter-poached Halibut
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over a little hash of mussels
and andouille, mushrooms.
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- And what is in your veloute?
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00:06:55,968 --> 00:06:57,935
- I cooked the andouille
and the mussels together,
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and then infused that fat
back into the veloute.
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- Thank you.
- Thank you very much.
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00:07:02,007 --> 00:07:03,407
- So I had bechamel.
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What I did was I made
a cauliflower bechamel.
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There's a little poached
red snapper,
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a little tarragon crab
and fried oyster on top.
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- Thank you so much.
- Thank you.
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- I had hollandaise.
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It's a charred corn
hollandaise.
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I also made a corn ravioli
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and blueberry
balsamic reduction.
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- Did you use
clarified butter?
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00:07:23,896 --> 00:07:24,895
- No, I like to use
whole butter.
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00:07:24,897 --> 00:07:26,663
- Mm.
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- I used, chef, espagnole.
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It's quail with some
pickled and roasted mushrooms.
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00:07:32,571 --> 00:07:35,405
Just a touch of garlic scapes
and some roasted okra.
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00:07:35,407 --> 00:07:36,974
- And what color
was your roux?
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00:07:36,976 --> 00:07:39,876
- I didn't use a roux.
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Maybe I should've just lied
and said, "yeah, I used a roux."
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- So I had tomato sauce today.
I used a little pancetta.
186
00:07:45,684 --> 00:07:47,918
And I used the shrimp shells
in it, instead of carrot,
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to sweeten it a bit.
188
00:07:49,521 --> 00:07:50,854
And then I cooked
a little fennel pilau
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which is what it sits on.
190
00:07:52,157 --> 00:07:54,091
- And what roux did you use?
- No roux in that.
191
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- Mm.
192
00:07:56,028 --> 00:08:00,063
Well, the true classic
tomates sauce has a roux.
193
00:08:00,065 --> 00:08:01,698
- Oh.
194
00:08:01,700 --> 00:08:03,700
I've never used a roux
in my tomates
195
00:08:03,702 --> 00:08:06,003
nor would I ever use a roux
in my tomates.
196
00:08:06,005 --> 00:08:09,139
So I was kind of
taken aback by that.
197
00:08:09,141 --> 00:08:12,442
- My sauce was bechamel.
So I made a gruyere croquette.
198
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It's got a apple
and ginger compote
199
00:08:14,680 --> 00:08:17,948
and a little Asian slaw.
200
00:08:17,950 --> 00:08:20,283
- It's a crab maki roll
with rib eye,
201
00:08:20,285 --> 00:08:21,718
and the rib eye is crusted
202
00:08:21,720 --> 00:08:23,954
with a little bit
of miso blue cheese butter.
203
00:08:23,956 --> 00:08:27,691
I interpreted it as
a...Kind of Asian style.
204
00:08:27,693 --> 00:08:29,926
- Bev always cooks
Asian food.
205
00:08:29,928 --> 00:08:32,095
And if I was the judges
206
00:08:32,097 --> 00:08:33,930
I probably would be bored
with her.
207
00:08:33,932 --> 00:08:35,999
- Why so little of your
espagnole sauce?
208
00:08:36,001 --> 00:08:37,434
- Because I had the soy,
209
00:08:37,436 --> 00:08:39,069
and I don't wanna overpower
your palate
210
00:08:39,071 --> 00:08:40,170
with too much soy.
211
00:08:40,172 --> 00:08:41,538
- Thank you, Beverly.
- Thank you.
212
00:08:41,540 --> 00:08:43,306
- Thank you, Beverly.
213
00:08:43,308 --> 00:08:44,708
- I have a bechamel sauce.
214
00:08:44,710 --> 00:08:45,976
I infused the milk
215
00:08:45,978 --> 00:08:48,945
to make the bechamel
with lemon zest
216
00:08:48,947 --> 00:08:50,213
and black truffles.
217
00:08:50,215 --> 00:08:53,283
It's sitting on top of
a roasted peach.
218
00:08:53,285 --> 00:08:55,819
There's a crab and mushroom
duxelle.
219
00:08:55,821 --> 00:08:57,387
Then we've got
the seared scallop,
220
00:08:57,389 --> 00:09:00,991
and then to the right is
a creme fraiche pommes puree.
221
00:09:00,993 --> 00:09:02,459
- It's almost like
a hollandaise.
222
00:09:02,461 --> 00:09:04,761
- Yeah.
223
00:09:04,763 --> 00:09:06,196
- My base sauce
was hollandaise,
224
00:09:06,198 --> 00:09:10,734
and I chose to do a lemongrass
and four citrus variants on that
225
00:09:10,736 --> 00:09:12,936
with Ahi tuna,
baby bok choy.
226
00:09:12,938 --> 00:09:15,138
- And did you clarify
your butter?
227
00:09:15,140 --> 00:09:18,508
- I did not clarify my butter.
I used whole melted butter.
228
00:09:19,811 --> 00:09:20,977
- How you doing, chef?
229
00:09:20,979 --> 00:09:22,179
I'm guessing you have tomates.
230
00:09:22,181 --> 00:09:24,715
- Yes, ma'am.
I had tomates.
231
00:09:24,717 --> 00:09:27,551
For the sauce itself,
I combined coconut flavors
232
00:09:27,553 --> 00:09:28,885
with ras el hanout.
233
00:09:28,887 --> 00:09:31,088
I did braised lentils.
234
00:09:31,090 --> 00:09:33,090
I used the tomates
in a fresh form
235
00:09:33,092 --> 00:09:34,758
with toasted pistachios.
236
00:09:34,760 --> 00:09:37,160
I love making sauces.
It's my favorite thing to do.
237
00:09:37,162 --> 00:09:41,064
- Lotta flavor.
- Thank you very much.
238
00:09:43,668 --> 00:09:45,135
- Dean, how do you think
our chefs did
239
00:09:45,137 --> 00:09:47,504
with the sauce quickfire?
240
00:09:47,506 --> 00:09:49,740
- I think there were
some sweet sauces.
241
00:09:49,742 --> 00:09:53,009
I think there were some
over acidic sauces.
242
00:09:53,011 --> 00:09:54,377
But overall,
243
00:09:54,379 --> 00:09:57,748
I thought the seasoning
techniques was well done.
244
00:09:57,750 --> 00:10:00,016
- Who were some of your
least favorites?
245
00:10:00,018 --> 00:10:02,452
- Dakota, I really thought
246
00:10:02,454 --> 00:10:05,388
the use of
the peach was overdone.
247
00:10:05,390 --> 00:10:09,760
With the sauce,
not a big flavor profile for me.
248
00:10:09,762 --> 00:10:11,995
Nyesha, great thought,
249
00:10:11,997 --> 00:10:16,633
but so many flavors
made it muddled.
250
00:10:16,635 --> 00:10:18,201
And lastly, Beverly,
251
00:10:18,203 --> 00:10:21,238
your coriander wasabi
252
00:10:21,240 --> 00:10:24,040
was more sauce
than the mother sauce.
253
00:10:25,343 --> 00:10:27,077
- Well, let's hear
some of the favorites.
254
00:10:27,079 --> 00:10:29,746
- Grayson, I really liked
your dish.
255
00:10:29,748 --> 00:10:31,414
And you made a ravioli.
256
00:10:31,416 --> 00:10:33,650
And I don't know if I could've
made a ravioli...
257
00:10:33,652 --> 00:10:35,886
In an hour and a half.
258
00:10:35,888 --> 00:10:37,187
Chris C.,
259
00:10:37,189 --> 00:10:38,688
you changed the veloute
a little bit
260
00:10:38,690 --> 00:10:42,125
by adding the poaching liquids
back into the sauce,
261
00:10:42,127 --> 00:10:45,328
and I really liked
the combination of flavors.
262
00:10:45,330 --> 00:10:48,098
Paul, you were another one
of my favorites.
263
00:10:48,100 --> 00:10:52,102
Using the quail, mushrooms
with the okra--
264
00:10:52,104 --> 00:10:55,639
the pickling
on that was perfect.
265
00:10:55,641 --> 00:10:58,008
- So Dean,
please announce the winner.
266
00:10:58,010 --> 00:11:02,913
- I felt the one dish that had
the mother sauce creativity--
267
00:11:02,915 --> 00:11:04,614
everything on the plate
268
00:11:04,616 --> 00:11:07,317
I felt was
cooked to perfection--
269
00:11:07,319 --> 00:11:11,454
was...
270
00:11:17,382 --> 00:11:19,070
- Dean, please
announce the winner
271
00:11:19,071 --> 00:11:20,671
of the sauce quickfire.
272
00:11:20,673 --> 00:11:23,541
- The one dish that had
the mother sauce
273
00:11:23,543 --> 00:11:27,144
cooked to perfection was...
274
00:11:28,780 --> 00:11:31,415
Grayson.
275
00:11:31,417 --> 00:11:32,850
- Congratulations.
276
00:11:32,852 --> 00:11:36,020
You've now won immunity in
the next elimination challenge.
277
00:11:36,022 --> 00:11:37,421
- Whoo!
278
00:11:37,423 --> 00:11:39,890
- This is amazing.
279
00:11:39,892 --> 00:11:41,725
I've had to prove a lot.
280
00:11:41,727 --> 00:11:43,494
I'm definitely one to be
reckoned with.
281
00:11:43,496 --> 00:11:46,096
So watch out.
282
00:11:46,098 --> 00:11:50,501
- For Texas, steak is one of
life's most important pleasures.
283
00:11:50,503 --> 00:11:53,070
This elimination challenge
will be one of the toughest
284
00:11:53,072 --> 00:11:56,106
you'll ever face.
285
00:12:00,145 --> 00:12:02,913
You'll work as one team
to create a four-course
286
00:12:02,915 --> 00:12:05,916
steak dinner
for 200 guests.
287
00:12:05,918 --> 00:12:07,852
- [Whistles]
288
00:12:07,854 --> 00:12:10,988
- I worked at a steakhouse
for two years in New York City.
289
00:12:10,990 --> 00:12:15,259
I have a lot of experience
cooking steak.
290
00:12:15,261 --> 00:12:17,628
But we have to work as a team,
291
00:12:17,630 --> 00:12:19,663
and that makes me
really nervous.
292
00:12:19,665 --> 00:12:23,634
- You have to incorporate steak
into two of your four courses
293
00:12:23,636 --> 00:12:28,639
at the Cattle Baron's ball.
294
00:12:28,641 --> 00:12:30,040
- My grandfather has been
a member
295
00:12:30,042 --> 00:12:32,843
of the cattlemen's association
for ages.
296
00:12:32,845 --> 00:12:36,680
The Cattle Baron's ball
is a huge dinner party.
297
00:12:36,682 --> 00:12:41,385
These guests are used to eating
steak on a daily basis.
298
00:12:41,387 --> 00:12:44,488
- You'll have to pull the steaks
off at the right time
299
00:12:44,490 --> 00:12:50,427
so they're medium rare
when they hit the tables.
300
00:12:50,429 --> 00:12:52,062
- You have 30 minutes to menu
plan together now.
301
00:12:52,064 --> 00:12:54,965
Tonight, you'll have three hours
to prep here.
302
00:12:54,967 --> 00:12:58,102
And tomorrow, you'll have
three hours to cook and prep
303
00:12:58,104 --> 00:13:02,239
before service begins at...
304
00:13:02,241 --> 00:13:03,607
Southfork Ranch.
305
00:13:06,411 --> 00:13:08,646
You knew it was coming
sometime.
306
00:13:08,648 --> 00:13:10,281
- Yup.
We were a Dynasty family.
307
00:13:10,283 --> 00:13:13,384
We didn't watch Dallas.
Some of my friends did.
308
00:13:13,386 --> 00:13:15,185
I can't remember who shot J.R.
309
00:13:15,187 --> 00:13:16,687
Was it his wife?
Was it Sue Ellen?
310
00:13:16,689 --> 00:13:18,188
Or was it a mistress?
311
00:13:18,190 --> 00:13:20,858
I'm gonna need somebody to look
that up on their Google machine.
312
00:13:20,860 --> 00:13:22,359
- And one last thing.
313
00:13:22,361 --> 00:13:23,827
The winner of this challenge
314
00:13:23,829 --> 00:13:30,301
will also win a brand-new
2011 Toyota Venza.
315
00:13:31,903 --> 00:13:34,605
- I drive a big truck
that is a gas guzzler,
316
00:13:34,607 --> 00:13:36,807
and a Toyota Venza
would be a perfect car.
317
00:13:36,809 --> 00:13:39,310
- You can check it out
on the way to Whole Foods.
318
00:13:42,180 --> 00:13:44,515
Your menu plan starts now.
319
00:13:44,517 --> 00:13:46,250
[Overlapping chatter]
- Wait, wait, wait.
320
00:13:46,252 --> 00:13:47,685
- We need to break up
into teams.
321
00:13:47,687 --> 00:13:49,286
Three groups of three
and one group of four.
322
00:13:49,288 --> 00:13:52,022
- We quickly split up
into the four courses.
323
00:13:52,024 --> 00:13:54,858
- Okay, so it's four on dessert
then three, three, three.
324
00:13:54,860 --> 00:13:56,327
- What if we start--
the very course
325
00:13:56,329 --> 00:13:58,529
is a cucumber base
gazpacho.
326
00:13:58,531 --> 00:14:00,664
If you wanna like make it
a little bit different.
327
00:14:00,666 --> 00:14:02,199
Still a gazpacho--
328
00:14:02,201 --> 00:14:04,335
- So you're gonna be
third course on rib eye.
329
00:14:04,337 --> 00:14:05,536
What are we doing then?
Second course?
330
00:14:05,538 --> 00:14:07,004
- Sirloin.
- Okay.
331
00:14:07,006 --> 00:14:09,306
- Are you guys okay with me
being the sort of secretary--
332
00:14:09,308 --> 00:14:10,841
- Yes.
333
00:14:10,843 --> 00:14:12,443
Yes, I concur.
334
00:14:12,445 --> 00:14:14,345
- So what's your--
what's your base, the sponge?
335
00:14:14,347 --> 00:14:15,813
- Yep.
- Okay.
336
00:14:15,815 --> 00:14:17,815
Heather is going to do
her same cake
337
00:14:17,817 --> 00:14:19,617
that we did
for the quinceanera.
338
00:14:19,619 --> 00:14:21,652
- Hey, can you give me
the genoise real quick?
339
00:14:21,654 --> 00:14:23,187
Do you know it off the top
of your head?
340
00:14:23,189 --> 00:14:24,922
- The genoise is--
she's taking my cake recipe,
341
00:14:24,924 --> 00:14:26,490
and she's repeating it again?
342
00:14:26,492 --> 00:14:27,891
That pisses me off.
343
00:14:27,893 --> 00:14:30,361
At some point,
she's gonna have to stop
344
00:14:30,363 --> 00:14:32,396
repeating the same recipe
and really cook.
345
00:14:32,398 --> 00:14:33,964
- Everybody feel good?
- Yeah.
346
00:14:33,966 --> 00:14:36,567
- Let's go to Whole Foods.
347
00:14:36,569 --> 00:14:38,435
- Wow.
348
00:14:38,437 --> 00:14:40,437
- We jump into
the Toyota Benza
349
00:14:40,439 --> 00:14:43,273
and realize there's an amazing
amount of space.
350
00:14:43,275 --> 00:14:45,075
- The GPS right here.
351
00:14:45,077 --> 00:14:46,744
Man, I would love
to win a car.
352
00:14:46,746 --> 00:14:49,580
I would love to win anything,
just win something.
353
00:14:49,582 --> 00:14:51,015
$2.
354
00:14:51,017 --> 00:14:55,719
I just don't wanna walk away
empty-handed from this.
355
00:14:59,991 --> 00:15:02,126
- You think
that's gonna be enough?
356
00:15:02,128 --> 00:15:04,828
- We're feeding 200 people,
so that's a lot of ingredients.
357
00:15:04,830 --> 00:15:08,265
We are running around...
- [Giggling]
358
00:15:08,267 --> 00:15:09,533
- Breaking bottles,
359
00:15:09,535 --> 00:15:11,368
trying to get everything
that we can.
360
00:15:11,370 --> 00:15:13,470
It's a mess in there.
361
00:15:13,472 --> 00:15:15,205
- Did you do this?
- It was Chris C's fault.
362
00:15:15,207 --> 00:15:16,507
- Yeah, it was.
Bull[bleep].
363
00:15:16,509 --> 00:15:18,709
Do you have any kind of bones
or marrow?
364
00:15:18,711 --> 00:15:20,644
Growing up, my dad was always
the grill master.
365
00:15:20,646 --> 00:15:23,480
He would make steaks almost
every Sunday night for dinner.
366
00:15:23,482 --> 00:15:25,416
He survived an open-heart
transplant.
367
00:15:25,418 --> 00:15:27,951
And there's no way
I would the chef that I am today
368
00:15:27,953 --> 00:15:32,322
without the inspiration
that my dad gives me every day.
369
00:15:32,324 --> 00:15:33,891
- I think you need
more potatoes than that.
370
00:15:33,893 --> 00:15:36,560
- I got 50.
- 20 more pounds of potatoes.
371
00:15:36,562 --> 00:15:38,095
- I'm making potato gratin,
372
00:15:38,097 --> 00:15:40,364
and I know how to execute
this dish.
373
00:15:40,366 --> 00:15:42,032
My mom was a very good cook,
374
00:15:42,034 --> 00:15:43,634
so even though we didn't
always have money,
375
00:15:43,636 --> 00:15:45,035
she was very resourceful.
376
00:15:45,037 --> 00:15:46,704
And that's carried over
to my cooking today.
377
00:15:46,706 --> 00:15:48,772
- Are we trimming beef tonight?
Are we gonna have scraps?
378
00:15:48,774 --> 00:15:51,308
For the steak, I'm looking for
everything I need for my sauce
379
00:15:51,310 --> 00:15:53,477
and everything I need
for my compound butter.
380
00:15:53,479 --> 00:15:56,013
I'm getting concerned
because I'm realizing
381
00:15:56,015 --> 00:15:58,348
that I'm doing two components
on the entree.
382
00:15:58,350 --> 00:15:59,650
Because I wanna like
go all out.
383
00:15:59,652 --> 00:16:02,219
I wanna win this challenge.
384
00:16:06,191 --> 00:16:07,458
- Goddamn it.
385
00:16:07,460 --> 00:16:08,792
- I'm gonna unload the beef.
386
00:16:08,794 --> 00:16:10,194
- I'm gonna use this big guy.
387
00:16:10,196 --> 00:16:13,831
Beverly, Dakota, and I are
working on the first course--
388
00:16:13,833 --> 00:16:15,165
tomato watermelon gazpacho.
389
00:16:15,167 --> 00:16:17,267
- Is that horseradish, Sarah?
- Yeah.
390
00:16:17,269 --> 00:16:19,169
- Just trying to discern
what's in your gazpacho.
391
00:16:19,171 --> 00:16:20,738
You know what the people
like down here.
392
00:16:20,740 --> 00:16:22,039
- It's a cold soup,
393
00:16:22,041 --> 00:16:25,008
and to have a menu
with two beef dishes already,
394
00:16:25,010 --> 00:16:27,411
we need something
on the lighter side.
395
00:16:27,413 --> 00:16:30,180
- Where's the timer at?
- Two hours, four minutes.
396
00:16:30,182 --> 00:16:32,149
- Edward, present for you.
397
00:16:32,151 --> 00:16:33,584
- Gracias.
398
00:16:33,586 --> 00:16:36,086
I'm doing the second course
with Chris Jones and Paul,
399
00:16:36,088 --> 00:16:39,389
and we're making a seared
New York strip steak carpaccio
400
00:16:39,391 --> 00:16:40,624
for our salad.
401
00:16:40,626 --> 00:16:42,392
- Right, I don't wanna unwrap
the rib eye yet.
402
00:16:42,394 --> 00:16:43,594
- All right, perfect.
403
00:16:43,596 --> 00:16:45,729
For the entree,
I'm in charge of the steaks.
404
00:16:45,731 --> 00:16:48,332
Chris is making the greens,
405
00:16:48,334 --> 00:16:51,268
nyesha is cooking the compound
butter and the sauce,
406
00:16:51,270 --> 00:16:53,303
and Whitney is in charge
of the gratin.
407
00:16:53,305 --> 00:16:58,175
- You win that damn car, I'm
gonna be looking to drive it.
408
00:16:58,177 --> 00:17:00,244
- Look at Paul,
he's like a machine over there
409
00:17:00,246 --> 00:17:01,512
with his knife skills.
410
00:17:01,514 --> 00:17:03,380
- Three hours
include the chill down time?
411
00:17:03,382 --> 00:17:05,783
- Three hours is packed
and walking out the door.
412
00:17:05,785 --> 00:17:09,353
- Bev has one thing
that she's working on,
413
00:17:09,355 --> 00:17:10,587
and that's the shrimp.
414
00:17:10,589 --> 00:17:12,089
And three hours should be
plenty of time.
415
00:17:12,091 --> 00:17:14,758
She's so focused on saving
her own ass.
416
00:17:14,760 --> 00:17:18,495
She wants to make sure that
that part of it is perfect,
417
00:17:18,497 --> 00:17:19,897
but when you're working
in a team,
418
00:17:19,899 --> 00:17:21,431
you can't be selfish.
419
00:17:21,433 --> 00:17:23,934
1:08.
420
00:17:25,503 --> 00:17:26,904
- That gratin's gonna
look like junk
421
00:17:26,906 --> 00:17:28,338
if we cook it and cut it
tomorrow.
422
00:17:28,340 --> 00:17:29,807
- I agree. I like to do it
the night before too,
423
00:17:29,809 --> 00:17:30,908
but she said no.
424
00:17:30,910 --> 00:17:33,010
- I would love to get these in
tonight.
425
00:17:33,012 --> 00:17:34,311
- I won't get 'em in tonight,
426
00:17:34,313 --> 00:17:35,612
but as long as they're
assembled and wrapped,
427
00:17:35,614 --> 00:17:36,747
I'm gonna throw 'em
in the oven immediately.
428
00:17:36,749 --> 00:17:37,881
- I'm worried about Whitney.
429
00:17:37,883 --> 00:17:40,317
Tomorrow, she only
has three hours
430
00:17:40,319 --> 00:17:44,655
to bake, cut, portion,
and serve, which is tight.
431
00:17:44,657 --> 00:17:46,190
- 17 minutes!
432
00:17:46,192 --> 00:17:48,492
- Trying to get
every last bit.
433
00:17:48,494 --> 00:17:49,827
Goddamn.
434
00:17:49,829 --> 00:17:51,261
- You need me to do anything?
435
00:17:51,263 --> 00:17:53,063
- I need a medic right now.
436
00:17:57,135 --> 00:17:58,902
- Probably goes in about
a 16th of an inch,
437
00:17:58,904 --> 00:18:01,171
and it's gonna bleed
pretty well.
438
00:18:01,173 --> 00:18:03,807
I think what's gonna be best
for me to do what I need to do,
439
00:18:03,809 --> 00:18:05,342
I'm just gonna wrap
my whole hand up,
440
00:18:05,344 --> 00:18:07,277
and that's how I'm gonna
have to work.
441
00:18:07,279 --> 00:18:08,445
- Okay.
442
00:18:08,447 --> 00:18:10,981
- 'Cause I'm not gonna stop.
- Okay.
443
00:18:12,717 --> 00:18:15,986
I'm really pissed off,
because I'm responsible
444
00:18:15,988 --> 00:18:17,387
for the steaks.
445
00:18:17,389 --> 00:18:18,722
I'm concerned about my hand,
446
00:18:18,724 --> 00:18:21,592
but I'm also more concerned
about being eliminated.
447
00:18:21,594 --> 00:18:23,360
I did the oyster knife
right here.
448
00:18:23,362 --> 00:18:24,394
- Ooh!
449
00:18:24,396 --> 00:18:26,797
- I gotta take care of this.
450
00:18:26,799 --> 00:18:28,165
[Beeping]
- Time's up!
451
00:18:28,167 --> 00:18:31,401
All right, let's go.
452
00:18:34,906 --> 00:18:36,840
- Anyone want a beer?
- Yes, please.
453
00:18:36,842 --> 00:18:38,075
- I would like a beer.
454
00:18:38,077 --> 00:18:40,377
- Ty-lor cut his finger.
- What happened?
455
00:18:40,379 --> 00:18:42,646
- He and I were working
on the butter.
456
00:18:42,648 --> 00:18:44,047
All of a sudden,
I look over
457
00:18:44,049 --> 00:18:45,449
and there's blood
coming out his hand.
458
00:18:45,451 --> 00:18:47,317
He's like,
"I just cut my hand."
459
00:18:47,319 --> 00:18:49,086
- Now that Ty-lor's hurt
himself,
460
00:18:49,088 --> 00:18:50,921
we're discussing how we're gonna
do this tomorrow.
461
00:18:50,923 --> 00:18:54,358
- So who is gonna take the lead
on the entree?
462
00:18:54,360 --> 00:18:57,494
- I would, but I have to cook
the Brussels sprouts.
463
00:18:57,496 --> 00:18:59,496
- It does make me feel
a little uncomfortable
464
00:18:59,498 --> 00:19:01,164
that no one else is really
stepping up.
465
00:19:01,166 --> 00:19:03,300
And I think that with the first
group challenge we had,
466
00:19:03,302 --> 00:19:06,470
the quinceanera
being so hard,
467
00:19:06,472 --> 00:19:08,939
people are hesitant about
taking control
468
00:19:08,941 --> 00:19:11,775
because they don't wanna be
the ones to go down.
469
00:19:15,079 --> 00:19:17,614
- How long those [bleep] shrimp
gonna take her to do today?
470
00:19:17,616 --> 00:19:21,852
If that was my prep cook,
I would be through the roof.
471
00:19:28,113 --> 00:19:30,113
- What happens
if we're one man short?
472
00:19:30,114 --> 00:19:32,281
Today we're cooking
a four-course dinner
473
00:19:32,283 --> 00:19:34,183
for cattle barons.
474
00:19:34,185 --> 00:19:37,753
And Ty-lor is the one in charge
of the most important component,
475
00:19:37,755 --> 00:19:39,054
steak.
476
00:19:39,056 --> 00:19:40,589
Wanna hear something
surprising?
477
00:19:40,591 --> 00:19:43,325
Looks like it's gonna be
a scorcher today.
478
00:19:48,298 --> 00:19:49,732
- I'm good, I'm good.
479
00:19:49,734 --> 00:19:52,568
- Did you have to get stitches?
- Yeah, I got four stitches.
480
00:19:52,570 --> 00:19:53,702
- Ouch.
481
00:19:53,704 --> 00:19:55,404
- The hospital
was a little crazy.
482
00:19:55,406 --> 00:19:56,739
- Yeah?
483
00:19:56,741 --> 00:19:58,474
- Probably 60 people
in the waiting room, the E.R.
484
00:19:58,476 --> 00:20:00,543
- So you had to wait
a long time?
485
00:20:00,545 --> 00:20:01,911
- I cut my hand,
but there's like
486
00:20:01,913 --> 00:20:04,246
gunshot victim--they're not
in the biggest hurry.
487
00:20:04,248 --> 00:20:05,581
How late were you
out there till?
488
00:20:05,583 --> 00:20:07,249
- Till 6:00.
489
00:20:07,251 --> 00:20:08,450
- The nurse lady's like
490
00:20:08,452 --> 00:20:11,587
so you can take the next
three days off of work.
491
00:20:11,589 --> 00:20:13,789
I'm a little delirious.
I'm just tired.
492
00:20:13,791 --> 00:20:16,125
But I need to step up
my game
493
00:20:16,127 --> 00:20:17,660
and take charge of the steaks.
494
00:20:17,662 --> 00:20:19,895
If it means drinking 18 shots
of espresso,
495
00:20:19,897 --> 00:20:22,898
I'll do whatever it takes in
order to win this competition.
496
00:20:24,668 --> 00:20:28,938
- All right, everybody,
let's go find out who shot J.R.
497
00:20:31,841 --> 00:20:35,744
- Oh, my God.
- Wow, this is it right there.
498
00:20:39,916 --> 00:20:41,817
- I got us right here, Dakota.
499
00:20:41,819 --> 00:20:43,686
- We arrive
at Southfork Ranch.
500
00:20:43,688 --> 00:20:45,854
The three hours
to finish our cooking.
501
00:20:45,856 --> 00:20:47,423
I'm a little uneasy.
502
00:20:51,428 --> 00:20:53,128
- Sarah's gazpacho,
avocado mousse,
503
00:20:53,130 --> 00:20:54,964
I saw Dakota doing now.
504
00:20:54,966 --> 00:20:56,966
Last night,
I finished baking the cakes.
505
00:20:56,968 --> 00:21:00,502
So today, Lindsay and I
are pulling plates,
506
00:21:00,504 --> 00:21:02,204
making sure
we have the table set.
507
00:21:02,206 --> 00:21:04,106
All of those things
that you need to do
508
00:21:04,108 --> 00:21:05,374
to organize everybody.
509
00:21:05,376 --> 00:21:07,376
Love it! This is like
a well-oiled machine.
510
00:21:10,080 --> 00:21:11,614
- I'm doing the second course,
511
00:21:11,616 --> 00:21:14,016
and we are making
a triple seared beef
512
00:21:14,018 --> 00:21:16,819
with mushroom asparagus salad.
513
00:21:16,821 --> 00:21:18,287
- My strategy
for cooking this meat
514
00:21:18,289 --> 00:21:20,956
is gonna be a sear and shock
from the grill to the liquid.
515
00:21:20,958 --> 00:21:22,591
[Bleep].
516
00:21:22,593 --> 00:21:24,159
That's a hot grill.
517
00:21:24,161 --> 00:21:25,828
- Whitney, you okay?
- Yeah.
518
00:21:25,830 --> 00:21:27,663
Getting some of these potatoes
oxidized.
519
00:21:27,665 --> 00:21:29,665
First thing I have to do
is kinda remove that layer
520
00:21:29,667 --> 00:21:31,100
that's gotten
a little discolored,
521
00:21:31,102 --> 00:21:32,468
because
potatoes will turn brown
522
00:21:32,470 --> 00:21:34,370
if you just sit 'em out
in the air.
523
00:21:34,372 --> 00:21:37,773
I think I'll have time,
but it's gonna be hectic.
524
00:21:38,875 --> 00:21:40,409
- How long are
those [bleep] shrimp
525
00:21:40,411 --> 00:21:41,744
gonna take her to do today?
526
00:21:41,746 --> 00:21:43,078
Beverly, how are we looking?
527
00:21:43,080 --> 00:21:44,480
- Uh, there's just
a small little batch left.
528
00:21:44,482 --> 00:21:46,482
- Move your whole station
closer to the stove
529
00:21:46,484 --> 00:21:49,218
so you can poach in batches as
you're finishing the other ones.
530
00:21:49,220 --> 00:21:51,754
I do have a problem that Bev
has been working on shrimp
531
00:21:51,756 --> 00:21:53,188
for two days.
532
00:21:53,190 --> 00:21:55,324
When you're working
in a team with 12 other chefs,
533
00:21:55,326 --> 00:21:56,859
if that was my prep cook,
534
00:21:56,861 --> 00:21:58,761
and he's working on shrimp
for two days,
535
00:21:58,763 --> 00:22:00,562
I would be through the roof.
536
00:22:00,564 --> 00:22:03,499
Where we at with that pickling
the watermelon, Beverly?
537
00:22:03,501 --> 00:22:06,068
Have you started it?
538
00:22:06,070 --> 00:22:10,272
- Heather's the most obnoxious
person I think I've ever met.
539
00:22:10,274 --> 00:22:12,274
She's a bully, in my opinion,
540
00:22:12,276 --> 00:22:14,209
and she would be the first
person that I would boot
541
00:22:14,211 --> 00:22:15,544
from the island.
542
00:22:18,114 --> 00:22:19,715
- Hi, Tom.
- Hey, Heather, how you doing?
543
00:22:19,717 --> 00:22:21,350
- Good, how are you doing?
- I'm good, you too?
544
00:22:21,352 --> 00:22:22,951
What are you responsible for?
545
00:22:22,953 --> 00:22:24,586
- So I made the cake
yesterday.
546
00:22:24,588 --> 00:22:26,221
It was smart for me.
547
00:22:26,223 --> 00:22:28,357
I have the most, probably,
pastry experience here as well.
548
00:22:28,359 --> 00:22:31,160
So to be on the last course
so that Lindsay and I
549
00:22:31,162 --> 00:22:34,596
could execute and expedite which
was the reasoning behind it.
550
00:22:34,598 --> 00:22:35,964
- Very good.
551
00:22:35,966 --> 00:22:37,733
I'll see you later.
- All right, thanks, Tom.
552
00:22:43,073 --> 00:22:44,540
- What are you up to?
553
00:22:44,542 --> 00:22:47,443
- I am doing all the knife work
garnishing for our gazpacho.
554
00:22:47,445 --> 00:22:48,510
- Who made the soup?
555
00:22:48,512 --> 00:22:50,212
- Sarah's been doing the base.
556
00:22:50,214 --> 00:22:51,513
- You're doing
all the vegetable work.
557
00:22:51,515 --> 00:22:53,582
Who made the mousse?
- I made the mousse.
558
00:22:53,584 --> 00:22:55,451
- Beverly's poaching the shrimp.
Got it, okay.
559
00:22:55,453 --> 00:22:57,419
Do you always leave the skins
on when you use peppers?
560
00:22:57,421 --> 00:22:59,388
- You don't like the skin?
561
00:22:59,390 --> 00:23:00,756
- Just asking you
if you like it.
562
00:23:00,758 --> 00:23:02,091
- I was in the bottom
yesterday,
563
00:23:02,093 --> 00:23:03,559
and I don't wanna be
in the bottom today.
564
00:23:03,561 --> 00:23:05,260
- That's not fun.
- I don't like that at all.
565
00:23:05,262 --> 00:23:07,262
I don't wanna leave Dallas.
566
00:23:07,264 --> 00:23:09,364
- This is the potato
for the steak...
567
00:23:09,366 --> 00:23:10,699
- Yes.
- Going on the main course.
568
00:23:10,701 --> 00:23:12,167
- Yes, I did a potato gratin.
569
00:23:12,169 --> 00:23:14,036
- So you're not doing it
in a double boiler?
570
00:23:14,038 --> 00:23:16,004
- No, I'm not.
571
00:23:16,006 --> 00:23:17,339
- Chancy.
572
00:23:17,341 --> 00:23:18,507
- Ty, what happened?
573
00:23:18,509 --> 00:23:19,942
- A little oyster knife
through the--
574
00:23:19,944 --> 00:23:21,043
- Oyster knife.
Couple stitches?
575
00:23:21,045 --> 00:23:22,344
- Four.
576
00:23:22,346 --> 00:23:23,612
- So they tell me you are
the grill master.
577
00:23:23,614 --> 00:23:24,880
- Yes. Yes, I am tonight.
578
00:23:24,882 --> 00:23:26,415
- You're cooking 200 steaks
all medium rare.
579
00:23:26,417 --> 00:23:28,217
- I'm just gonna mark those off,
and I'm gonna crank out my ovens
580
00:23:28,219 --> 00:23:29,718
and at the last minute,
we're gonna give them--
581
00:23:29,720 --> 00:23:31,120
- You're just marking
on the grill
582
00:23:31,122 --> 00:23:32,321
and you're finishing
in the oven.
583
00:23:32,323 --> 00:23:33,522
- Yes, sir.
- Good luck.
584
00:23:33,524 --> 00:23:35,224
- Thank you, chef.
585
00:23:44,033 --> 00:23:46,368
- 13 minutes.
586
00:23:46,370 --> 00:23:48,337
- Even though Heather was
riding me,
587
00:23:48,339 --> 00:23:50,506
I finally finished cooking
the shrimp,
588
00:23:50,508 --> 00:23:52,207
and they taste perfect.
589
00:23:52,209 --> 00:23:54,943
- Ready to go inside with these?
- Go, go.
590
00:24:08,391 --> 00:24:10,125
- Hi!
[Various greetings]
591
00:24:10,127 --> 00:24:11,960
How are you?
I'm Jennifer Dix.
592
00:24:11,962 --> 00:24:13,962
I'm the chairman
of Cattle Baron's ball.
593
00:24:13,964 --> 00:24:15,030
And this is Maria Clark.
594
00:24:15,032 --> 00:24:16,598
She's our regional
Vice President
595
00:24:16,600 --> 00:24:18,233
from the American Cancer
Society.
596
00:24:18,235 --> 00:24:20,002
- This is a big day
for you guys?
597
00:24:20,004 --> 00:24:23,338
- It's a huge fundraiser
for the American Cancer Society.
598
00:24:23,340 --> 00:24:27,476
It's the largest in the nation.
- Wow. That's amazing work.
599
00:24:27,478 --> 00:24:29,178
- We're excited to see
what's in store for--
600
00:24:29,180 --> 00:24:32,114
- Steak. Lots of steak.
[Laughter]
601
00:24:33,716 --> 00:24:35,050
- Looking okay?
- No, chef.
602
00:24:35,052 --> 00:24:36,585
Can you turn the heat up,
please?
603
00:24:36,587 --> 00:24:39,254
It's the middle of the day.
It's so hot.
604
00:24:39,256 --> 00:24:41,824
Cut my hand, no sleep,
playing with fire.
605
00:24:41,826 --> 00:24:44,626
This is definitely one
of the most difficult
606
00:24:44,628 --> 00:24:47,129
cooking situations I've probably
had in my life.
607
00:24:47,131 --> 00:24:49,331
Jesus Christ.
608
00:24:49,333 --> 00:24:51,733
- Guys, 1 minute, 24.
609
00:24:51,735 --> 00:24:52,768
Let's get bread on these.
610
00:24:52,770 --> 00:24:54,570
- Thank you.
611
00:24:54,572 --> 00:24:56,805
- Is anybody taking a leadership
role in the kitchen?
612
00:24:56,807 --> 00:24:58,874
- Ed, yesterday, kinda got
the ball rolling.
613
00:24:58,876 --> 00:25:01,677
But today, Lindsay and Heather,
they're really taking the lead.
614
00:25:01,679 --> 00:25:04,079
- Well,
here's the first course.
615
00:25:04,081 --> 00:25:05,581
Hi, Sara
- Hello.
616
00:25:05,583 --> 00:25:09,151
- I'd like to introduce you
to Jennifer and Maria
617
00:25:09,153 --> 00:25:11,553
from the Cattle Baron's ball
and the American Cancer Society.
618
00:25:11,555 --> 00:25:15,624
- You remember Dean Fearing,
Tom Colicchio,
619
00:25:15,626 --> 00:25:18,727
and Hugh Acheson, author
of A New Turn in the South.
620
00:25:18,729 --> 00:25:21,196
- Today, we have
a new summer gazpacho,
621
00:25:21,198 --> 00:25:23,599
made with tomato, cucumber,
and watermelon,
622
00:25:23,601 --> 00:25:25,000
and an olive oil
poached shrimp.
623
00:25:25,002 --> 00:25:28,704
I worked with Dakota
and Beverly.
624
00:25:28,706 --> 00:25:30,839
I was expecting to taste
more watermelon.
625
00:25:30,841 --> 00:25:33,475
- It's properly seasoned,
the shrimp is cooked nicely,
626
00:25:33,477 --> 00:25:35,143
but I think they're playing it
a little safe.
627
00:25:35,145 --> 00:25:37,913
- The acid content
in the actual gazpacho
628
00:25:37,915 --> 00:25:39,882
is a little higher
than I want,
629
00:25:39,884 --> 00:25:42,084
but as a starting course,
it's still hitting a good note.
630
00:25:42,086 --> 00:25:43,485
- It's a lot lighter than
I thought it was gonna be.
631
00:25:43,487 --> 00:25:44,853
- It's delicious.
- Very good.
632
00:25:44,855 --> 00:25:46,455
- This is fantastic.
633
00:25:46,457 --> 00:25:48,023
- Follow me with pistachio.
634
00:25:48,025 --> 00:25:49,524
There's a small one there.
635
00:25:49,526 --> 00:25:51,827
I'm doing the second course
with Chris Jones and Paul.
636
00:25:51,829 --> 00:25:54,296
A seared New York strip steak
carpaccio.
637
00:25:54,298 --> 00:25:56,164
Chris Jones seared the steaks
638
00:25:56,166 --> 00:25:58,600
and Paul
made the mushroom bacon.
639
00:25:58,602 --> 00:26:00,335
Not on top of the meat.
Just around the edge.
640
00:26:00,337 --> 00:26:02,237
- I made a tomato salad
641
00:26:02,239 --> 00:26:04,506
and then a candied pistachio
vinaigrette.
642
00:26:04,508 --> 00:26:06,808
I think it's a winning dish.
643
00:26:06,810 --> 00:26:08,810
- We need to start
firing the steaks soon.
644
00:26:08,812 --> 00:26:10,145
- Second course
is being plated,
645
00:26:10,147 --> 00:26:12,748
but I think nobody was
thinking about the third course.
646
00:26:12,750 --> 00:26:17,119
And that really
makes me nervous.
647
00:26:17,121 --> 00:26:20,656
- Here comes the second course.
- What do we got?
648
00:26:20,658 --> 00:26:23,825
- Hello. It's a grilled
New York strip steak carpaccio
649
00:26:23,827 --> 00:26:25,928
with a salad--
heirloom tomatoes, asparagus,
650
00:26:25,930 --> 00:26:29,031
pistachio vinaigrette,
and some mushroom bacon.
651
00:26:29,033 --> 00:26:32,801
I worked with Ed
and Chris Jones.
652
00:26:32,803 --> 00:26:35,070
- This raw tomato thing with a
little bit of grilled asparagus,
653
00:26:35,072 --> 00:26:36,538
it's not really cooked enough.
654
00:26:36,540 --> 00:26:38,807
There's no point of view
in this dish.
655
00:26:38,809 --> 00:26:40,375
- I would've peeled
the tomatoes.
656
00:26:40,377 --> 00:26:42,010
They had a lot of time and
three hands working on this.
657
00:26:42,012 --> 00:26:44,579
Maybe it should've just
upped the ante a little bit.
658
00:26:44,581 --> 00:26:46,882
- But the steak is cooked
really well.
659
00:26:46,884 --> 00:26:50,819
The degree of doneness
was nice.
660
00:26:50,821 --> 00:26:53,522
- I think I need to go back.
Or Heather, you go back.
661
00:26:54,857 --> 00:26:57,960
I'm blasting steaks.
- I got it.
662
00:26:57,962 --> 00:26:59,995
- Start going on those.
Let's go.
663
00:26:59,997 --> 00:27:01,363
Here, you and I
are gonna do this.
664
00:27:01,365 --> 00:27:03,065
Nobody wants to decide
665
00:27:03,067 --> 00:27:04,599
when to put the steaks
in the oven.
666
00:27:04,601 --> 00:27:06,702
So get 'em straight on here, and
then we blast right in the oven.
667
00:27:06,704 --> 00:27:07,970
Hot!
668
00:27:07,972 --> 00:27:09,504
I'm just trying to make sure
669
00:27:09,506 --> 00:27:11,473
that the steaks are getting
cooked at this point.
670
00:27:11,475 --> 00:27:13,875
Check those out and see
if they're ready.
671
00:27:13,877 --> 00:27:15,544
- That fatty one is perfect
right there.
672
00:27:15,546 --> 00:27:16,912
- Take those
and make it the first.
673
00:27:16,914 --> 00:27:18,246
- You're good.
674
00:27:18,248 --> 00:27:20,415
- I'm outside,
marking all the steaks,
675
00:27:20,417 --> 00:27:23,452
and I'm depending on
all the chefs inside
676
00:27:23,454 --> 00:27:26,121
to flash the steaks
at the last minute.
677
00:27:26,123 --> 00:27:27,990
- Let's roll!
- Ready to do this?
678
00:27:27,992 --> 00:27:29,191
Steak's ready.
679
00:27:29,193 --> 00:27:31,760
- I say we hang tight.
680
00:27:34,230 --> 00:27:36,131
The guests are still
on the second course,
681
00:27:36,133 --> 00:27:38,567
so we can't serve
the third course.
682
00:27:38,569 --> 00:27:42,004
That's a concern, because
timing's a big issue right now.
683
00:27:42,006 --> 00:27:43,605
- I'm good.
I'm ready to go.
684
00:27:43,607 --> 00:27:44,673
All my [bleep]'s ready.
685
00:27:44,675 --> 00:27:45,807
- Slow down, my friend,
slow down.
686
00:27:45,809 --> 00:27:47,209
- These steaks
are ready to go.
687
00:27:47,211 --> 00:27:49,211
- Okay, well, we haven't started
plating a thing yet.
688
00:27:49,213 --> 00:27:50,379
- [Bleep]!
689
00:27:50,381 --> 00:27:52,214
- Hold on.
Everybody wait.
690
00:27:52,216 --> 00:27:54,349
Let's take the steaks,
put 'em on the speed rack,
691
00:27:54,351 --> 00:27:56,885
and then Edward can be
flash, flash, flash,
692
00:27:56,887 --> 00:27:58,320
and then maybe--
- they already flashed.
693
00:27:58,322 --> 00:28:00,822
- He already flashed.
694
00:28:00,824 --> 00:28:03,725
- Flashing the steaks early
is the same
695
00:28:03,727 --> 00:28:07,596
as when the meteor hit the earth
and made the dinosaurs extinct.
696
00:28:07,598 --> 00:28:09,097
It's that big of a deal.
697
00:28:09,099 --> 00:28:12,434
- These are good right now.
Why can't we start plating?
698
00:28:12,436 --> 00:28:14,002
- When I come back inside,
699
00:28:14,004 --> 00:28:16,938
I realize somebody
fired the steaks too early.
700
00:28:16,940 --> 00:28:18,106
- This is not going
to affect it.
701
00:28:18,108 --> 00:28:19,541
It's gonna be fine.
702
00:28:19,543 --> 00:28:21,443
- We still have ten plus
minutes
703
00:28:21,445 --> 00:28:24,446
before a steak's even gonna
be set down for a diner,
704
00:28:24,448 --> 00:28:27,749
and I know that
I'm instantly screwed.
705
00:28:29,218 --> 00:28:31,286
[Beeping]
706
00:28:31,288 --> 00:28:32,888
- Take--replace all the kale
that's in 'em,
707
00:28:32,890 --> 00:28:34,356
'cause they're not--
it's not crispy anymore.
708
00:28:34,358 --> 00:28:36,324
- Plating?
- Yes.
709
00:28:36,326 --> 00:28:40,395
- I'm worried because the steaks
are gonna be ice cold,
710
00:28:40,397 --> 00:28:42,697
and the gratin is a big mess.
711
00:28:42,699 --> 00:28:44,633
This is gonna be a disaster.
712
00:28:44,635 --> 00:28:47,602
- Pull it and sell 'em.
- I need servers.
713
00:28:47,604 --> 00:28:49,471
- These don't all look the same.
714
00:28:49,473 --> 00:28:52,407
The steak looks like [bleep].
715
00:28:52,409 --> 00:28:54,843
I'm wondering if my elements
of the dish--
716
00:28:54,845 --> 00:28:57,479
the compound butter
and the sauce for the steak--
717
00:28:57,481 --> 00:29:01,450
are gonna be strong enough
to shine on their own,
718
00:29:01,452 --> 00:29:04,653
or is it gonna be
rallied in with the steak?
719
00:29:04,655 --> 00:29:09,491
We have a grilled rib eye
with a creamy potato gratin,
720
00:29:09,493 --> 00:29:11,960
braised Brussels sprouts
with a compound butter
721
00:29:11,962 --> 00:29:14,062
of bone marrow, red wine,
onions.
722
00:29:14,064 --> 00:29:15,864
- Who worked on this dish?
723
00:29:15,866 --> 00:29:19,501
- Ty-lor, myself, Whitney,
and Chris Crary.
724
00:29:19,503 --> 00:29:20,869
- Thank you.
725
00:29:20,871 --> 00:29:22,904
- I like the Brussels sprouts,
as you were saying,
726
00:29:22,906 --> 00:29:25,073
adds a little twang to it.
727
00:29:25,075 --> 00:29:28,944
- Right, but not overpowering.
728
00:29:28,946 --> 00:29:31,847
- Ty-lor cooked the steaks.
Chris made the vegetables.
729
00:29:31,849 --> 00:29:33,215
Whitney made the potatoes.
730
00:29:33,217 --> 00:29:35,050
- The steak's a little messy.
731
00:29:35,052 --> 00:29:36,485
- Mine is not medium rare.
732
00:29:36,487 --> 00:29:38,787
- Well, considering that I was
the person that said
733
00:29:38,789 --> 00:29:40,889
that every steak needed
to be medium rare,
734
00:29:40,891 --> 00:29:44,926
that is a big problem.
735
00:29:44,928 --> 00:29:46,495
- Tom, what do you think
of the gratin?
736
00:29:46,497 --> 00:29:48,830
- Just not cooked.
- I agree.
737
00:29:48,832 --> 00:29:51,199
- If you're gonna do it,
you better do the best one
738
00:29:51,201 --> 00:29:53,435
anyone's ever tasted.
739
00:29:53,437 --> 00:29:56,138
- I like that the potato
is under the steak
740
00:29:56,140 --> 00:29:58,607
so I don't have to like
pile it on top
741
00:29:58,609 --> 00:30:00,008
and look like I'm a caveman.
742
00:30:00,010 --> 00:30:01,810
- What did Nyesha do?
743
00:30:01,812 --> 00:30:03,445
- Nyesha made
the compound butter.
744
00:30:03,447 --> 00:30:05,747
Nyesha also made the sauce.
- The sauce is good.
745
00:30:05,749 --> 00:30:07,182
- Sauce is good
and the butter's good.
746
00:30:07,184 --> 00:30:09,751
- And the butter's great.
747
00:30:09,753 --> 00:30:11,786
- Edward, can you chiffonade
just a little bit on top,
748
00:30:11,788 --> 00:30:14,022
'cause some of them
don't have basil.
749
00:30:14,024 --> 00:30:15,490
At this point,
we have nothing to do
750
00:30:15,492 --> 00:30:18,226
except focus on getting my cake
out the door.
751
00:30:18,228 --> 00:30:20,762
I hope the judges understand
the reasoning behind
752
00:30:20,764 --> 00:30:24,399
why we didn't choose to have
something uber-sweet at the end
753
00:30:24,401 --> 00:30:25,901
because we had such
a heavy meal.
754
00:30:25,903 --> 00:30:29,804
You eat a ten-ounce rib eye,
you're gonna be pretty full.
755
00:30:31,607 --> 00:30:32,741
- For your last course,
756
00:30:32,743 --> 00:30:35,911
we have a right-side-up
Texas peach cake,
757
00:30:35,913 --> 00:30:39,247
a shaved peach salad,
and a candied pecan streusel.
758
00:30:39,249 --> 00:30:40,682
- Who worked on it with you?
759
00:30:40,684 --> 00:30:43,051
- It was Heather, myself,
and Grayson.
760
00:30:43,053 --> 00:30:45,120
- Thanks, Lindsay.
- Bye-bye.
761
00:30:45,122 --> 00:30:47,322
- Heather made the cake.
She did a great job with it.
762
00:30:47,324 --> 00:30:48,857
- It's delicious.
763
00:30:48,859 --> 00:30:50,959
- The cream's got
no sugar in it, though.
764
00:30:50,961 --> 00:30:53,395
- Yeah, but I don't like sweet
desserts, so I think it's--
765
00:30:53,397 --> 00:30:56,198
- No, neither do I,
but I want a little more sugar.
766
00:30:56,200 --> 00:30:58,433
- Doesn't jump up and grab you.
- No.
767
00:30:58,435 --> 00:31:01,403
- I actually wanna toast
to the dessert.
768
00:31:01,405 --> 00:31:03,305
At least the dessert
is a winner.
769
00:31:03,307 --> 00:31:04,973
- It was delicious.
770
00:31:04,975 --> 00:31:07,776
That should be
the last of it.
771
00:31:07,778 --> 00:31:09,311
- Overall, it was fine.
772
00:31:09,313 --> 00:31:11,146
I think they could've
pushed it a lot more.
773
00:31:11,148 --> 00:31:12,380
200 covers.
774
00:31:12,382 --> 00:31:14,516
13 chefs back there.
775
00:31:14,518 --> 00:31:16,785
Expect a lot more.
776
00:31:16,787 --> 00:31:19,054
- Well, ladies,
it's been a pleasure.
777
00:31:19,056 --> 00:31:20,222
Cheers.
778
00:31:23,559 --> 00:31:25,860
- All right, good job,
you guys.
779
00:31:27,763 --> 00:31:29,631
- We fired too quickly
to plate.
780
00:31:29,633 --> 00:31:31,266
- I don't need to hear anything.
781
00:31:31,268 --> 00:31:32,934
I just know
that it's done for me.
782
00:31:32,936 --> 00:31:35,971
The most important element
of this elimination challenge
783
00:31:35,973 --> 00:31:39,975
was to serve 200 medium rare
steaks at the same time.
784
00:31:39,977 --> 00:31:41,343
Did we do that?
Nope.
785
00:31:42,545 --> 00:31:44,012
- Yeah, it was a little loose,
786
00:31:44,014 --> 00:31:45,780
and it kinda broke down
a little bit.
787
00:31:45,782 --> 00:31:47,449
It's not the best gratin
I've ever made,
788
00:31:47,451 --> 00:31:49,517
but my hopes are that
it's gonna be something
789
00:31:49,519 --> 00:31:50,919
that highlights the beef,
790
00:31:50,921 --> 00:31:53,054
because the cooking technique
isn't gonna be there.
791
00:31:53,056 --> 00:31:56,591
Because of that, I could be
at the judges' table.
792
00:31:58,494 --> 00:32:01,429
- Bev, I really honestly
think you could've done more.
793
00:32:01,431 --> 00:32:02,864
I'm not really sure
what else you did.
794
00:32:02,866 --> 00:32:06,660
- That totally was uncalled for
to call me out like that.
795
00:32:10,879 --> 00:32:12,479
- I thought I might be
on your [bleep] list
796
00:32:12,481 --> 00:32:15,181
because I made a reservation.
797
00:32:15,183 --> 00:32:16,650
- Oh, and then
you didn't show up?
798
00:32:16,652 --> 00:32:19,786
- Well, I cancelled that day.
- [Gasps]
799
00:32:19,788 --> 00:32:21,888
- The very fact that
I'm cooking with Edward Lee
800
00:32:21,890 --> 00:32:23,623
is a huge honor,
801
00:32:23,625 --> 00:32:26,459
because he was my idol
for a long time.
802
00:32:26,461 --> 00:32:28,495
I peeked into your restaurant
and then went like--
803
00:32:28,497 --> 00:32:31,331
and you turned around
and I went--
804
00:32:31,333 --> 00:32:34,234
I know that there's
a lot of great chefs,
805
00:32:34,236 --> 00:32:35,802
but I do particularly
pay attention,
806
00:32:35,804 --> 00:32:37,237
because I am Korean-American,
807
00:32:37,239 --> 00:32:38,838
to the Korean-Americans
out there.
808
00:32:38,840 --> 00:32:41,575
My husband was like,
"You should go say hi to him."
809
00:32:41,577 --> 00:32:44,344
I was like, "Well,
I look like I'm stalking him."
810
00:32:44,346 --> 00:32:47,147
- After this is all over,
you come down to Louisville.
811
00:32:47,149 --> 00:32:48,548
We'll hang out.
Bring your husband.
812
00:32:48,550 --> 00:32:49,683
It'll be a good time.
813
00:33:01,587 --> 00:33:03,987
- So can we talk about it?
What happened with those steaks?
814
00:33:03,989 --> 00:33:06,523
That's what they're gonna
nail us for.
815
00:33:06,525 --> 00:33:08,191
- If you wanna get down to it,
I'm respon--
816
00:33:08,193 --> 00:33:10,126
I was responsible
for the steak.
817
00:33:10,128 --> 00:33:12,228
But I was personally
maxed out today.
818
00:33:12,230 --> 00:33:14,464
I only got an hour of sleep
last night.
819
00:33:14,466 --> 00:33:17,100
- Did everybody
pull their weight in there?
820
00:33:17,102 --> 00:33:18,468
I don't know.
821
00:33:18,470 --> 00:33:20,804
I mean, Bev, I honestly think
you could've done more.
822
00:33:20,806 --> 00:33:22,639
You spent a lot of time
working on shrimp.
823
00:33:22,641 --> 00:33:26,076
Besides that, I'm not really
sure what else you did.
824
00:33:26,078 --> 00:33:27,677
- We decided
to go with 400 shrimp.
825
00:33:27,679 --> 00:33:30,513
I'm sorry, but to peel
and de-vein all of that
826
00:33:30,515 --> 00:33:32,115
and make it perfect--
- I'm just saying.
827
00:33:32,117 --> 00:33:34,551
It's gonna come down to it.
- It's all gonna come out.
828
00:33:34,553 --> 00:33:36,920
- That totally was uncalled for
to call me out like that.
829
00:33:36,922 --> 00:33:40,023
How does that have
anything to do
830
00:33:40,025 --> 00:33:41,825
with that mishap
of the third course?
831
00:33:41,827 --> 00:33:43,793
- My ass and Lindsay's ass
is on the line today.
832
00:33:43,795 --> 00:33:45,862
'Cause we were the ones
that were responsible
833
00:33:45,864 --> 00:33:49,165
for execution
of this banquet today.
834
00:33:49,167 --> 00:33:50,767
If I go home today,
835
00:33:50,769 --> 00:33:53,303
that's gonna piss me off
that other people are here
836
00:33:53,305 --> 00:33:57,974
still in this competition
that worked on shrimp all day.
837
00:34:01,979 --> 00:34:06,182
- We'd like to see...
Nyesha...
838
00:34:06,184 --> 00:34:09,452
Heather, and Chris Jones.
839
00:34:09,454 --> 00:34:10,887
Thank you.
840
00:34:29,140 --> 00:34:31,141
Chris, Nyesha,
841
00:34:31,143 --> 00:34:33,777
Heather...
842
00:34:33,779 --> 00:34:36,613
The three of you
843
00:34:36,615 --> 00:34:39,015
did the best
in this challenge.
844
00:34:39,017 --> 00:34:41,518
[Overlapping comments,
cheering]
845
00:34:42,553 --> 00:34:45,488
Congratulations.
846
00:34:45,490 --> 00:34:47,190
- Wow, okay.
847
00:34:47,192 --> 00:34:49,592
- One of you will win
this challenge
848
00:34:49,594 --> 00:34:53,830
and take home
a new 2011 Toyota Venza.
849
00:34:53,832 --> 00:34:56,599
- Wow.
850
00:34:56,601 --> 00:34:58,368
- Chris, your steak
was cooked perfectly.
851
00:34:58,370 --> 00:34:59,536
- Thank you.
852
00:34:59,538 --> 00:35:00,804
- It worked really well,
853
00:35:00,806 --> 00:35:02,472
and that was the shining
part of that dish.
854
00:35:02,474 --> 00:35:03,940
It was really clean,
855
00:35:03,942 --> 00:35:05,475
the meat was still
beautifully marbled,
856
00:35:05,477 --> 00:35:07,510
and really the flavor
really came through really well.
857
00:35:07,512 --> 00:35:08,745
- Thank you.
858
00:35:08,747 --> 00:35:10,980
- Heather.
859
00:35:10,982 --> 00:35:12,315
- I love dessert.
860
00:35:12,317 --> 00:35:13,683
And I don't like overly
sweet desserts.
861
00:35:13,685 --> 00:35:15,151
So it was right
in my wheelhouse.
862
00:35:15,153 --> 00:35:16,619
Well done. Really well done.
- Thank you.
863
00:35:16,621 --> 00:35:19,622
- The cake--light as a feather.
864
00:35:19,624 --> 00:35:22,625
Very moist.
Properly cooked.
865
00:35:22,627 --> 00:35:23,893
Perfect.
- Thank you.
866
00:35:23,895 --> 00:35:26,496
- Nyesha...
867
00:35:26,498 --> 00:35:28,198
- Compound butter's been around
for such a long time.
868
00:35:28,200 --> 00:35:29,799
And they've kind of gone
out of style.
869
00:35:29,801 --> 00:35:31,634
But it was clear when someone
puts time and thought and effort
870
00:35:31,636 --> 00:35:33,336
into a compound butter,
871
00:35:33,338 --> 00:35:36,072
it could be really great
and it really made the dish...
872
00:35:36,074 --> 00:35:37,440
Um, save the dish,
I would say.
873
00:35:37,442 --> 00:35:38,975
Thank you.
874
00:35:38,977 --> 00:35:40,710
- It had really bright
flavors.
875
00:35:40,712 --> 00:35:43,313
And just added such nuance
and integrity
876
00:35:43,315 --> 00:35:46,583
to a steak that otherwise was
a little confused on the plate.
877
00:35:46,585 --> 00:35:49,085
- Dean, please announce
the winner.
878
00:35:49,087 --> 00:35:51,454
- This was tough.
879
00:35:51,456 --> 00:35:55,158
The winner of this challenge
made us the favorite element
880
00:35:55,160 --> 00:35:56,593
of this dinner.
881
00:35:56,595 --> 00:36:01,331
And that person is...
882
00:36:01,333 --> 00:36:03,032
Heather.
883
00:36:06,203 --> 00:36:08,805
- It feels good
to finally win something.
884
00:36:08,807 --> 00:36:10,406
I haven't been on the bottom,
885
00:36:10,408 --> 00:36:12,308
but riding in the middle
doesn't feel so good.
886
00:36:12,310 --> 00:36:15,345
Yay, a new car!
887
00:36:15,347 --> 00:36:17,547
Thank you so much!
Wow.
888
00:36:17,549 --> 00:36:19,549
Winning a car is huge.
889
00:36:19,551 --> 00:36:21,417
I haven't won anything
in my life.
890
00:36:21,419 --> 00:36:23,787
- Unfortunately now,
I'm gonna need you to send back
891
00:36:23,789 --> 00:36:25,188
some of your colleagues.
892
00:36:25,190 --> 00:36:28,324
Good job, guys.
- Thanks.
893
00:36:29,660 --> 00:36:31,294
Anybody wanna ride
in my new car?
894
00:36:38,169 --> 00:36:44,174
So the judges would like
to see Ty, Whitney, and Ed.
895
00:36:44,176 --> 00:36:46,176
Sorry, guys.
- Okay, see you guys later.
896
00:36:46,178 --> 00:36:49,012
- Good luck.
897
00:36:57,121 --> 00:36:58,655
- Hugh Acheson is my mentor,
898
00:36:58,657 --> 00:37:00,256
and seeing him
on the judges' panel
899
00:37:00,258 --> 00:37:03,793
is comforting 'cause I know
he's been in my position before.
900
00:37:03,795 --> 00:37:07,130
- Chefs, tonight's menu
was underwhelming.
901
00:37:07,132 --> 00:37:10,834
We felt that the three
components you served
902
00:37:10,836 --> 00:37:13,336
really missed the mark.
903
00:37:13,338 --> 00:37:15,271
- The elements
that each of you prepared,
904
00:37:15,273 --> 00:37:17,207
some of them were undercooked.
905
00:37:17,209 --> 00:37:19,375
Some were inconsistent,
and some were just kinda boring.
906
00:37:19,377 --> 00:37:24,047
With 13 chefs at your level,
I really expected more.
907
00:37:24,049 --> 00:37:25,882
- Let's start with you, Ty.
908
00:37:25,884 --> 00:37:27,383
- Why do you think
you're here?
909
00:37:27,385 --> 00:37:28,918
- Because the steaks were
overcooked when they went out.
910
00:37:28,920 --> 00:37:31,454
- Some of them.
911
00:37:31,456 --> 00:37:33,323
Just at our table.
Two of them were overcooked,
912
00:37:33,325 --> 00:37:34,924
Hugh's was kind of
on the rare side,
913
00:37:34,926 --> 00:37:36,092
mine was medium rare.
914
00:37:36,094 --> 00:37:37,827
- And I get
the medium well steak.
915
00:37:37,829 --> 00:37:39,863
- I'm sorry about that, chef.
916
00:37:39,865 --> 00:37:41,130
- If I was in a restaurant,
917
00:37:41,132 --> 00:37:44,267
you'd be refunding that money.
918
00:37:44,269 --> 00:37:45,969
- You have 13 people
back there.
919
00:37:45,971 --> 00:37:49,172
You had the time to grill
each one to medium rare
920
00:37:49,174 --> 00:37:51,341
off the grill and out.
921
00:37:51,343 --> 00:37:52,575
I think that the method
could have worked
922
00:37:52,577 --> 00:37:54,878
if we would have fired
at the correct time.
923
00:37:54,880 --> 00:37:57,780
But still, it's my dish,
it's my responsibility.
924
00:37:57,782 --> 00:38:00,650
And the buck stops with me.
925
00:38:00,652 --> 00:38:02,118
- Whitney.
- Yes.
926
00:38:02,120 --> 00:38:04,654
- Why the decision,
when it's 104 degrees outside,
927
00:38:04,656 --> 00:38:07,724
to gratin a potato
and give us all that cream?
928
00:38:07,726 --> 00:38:08,925
- I guess I just really wanted
929
00:38:08,927 --> 00:38:10,526
something that was
gonna highlight the steak,
930
00:38:10,528 --> 00:38:11,895
and I thought something
traditional like that
931
00:38:11,897 --> 00:38:13,162
was gonna be a really
good steak plate.
932
00:38:13,164 --> 00:38:15,865
- I tasted some of Tom's
gratin,
933
00:38:15,867 --> 00:38:17,901
and it was raw.
934
00:38:17,903 --> 00:38:19,369
- That's awful.
935
00:38:19,371 --> 00:38:21,304
I'm really sorry that
you got that from me in any way.
936
00:38:21,306 --> 00:38:24,440
It's not what I like you to know
from me at all.
937
00:38:24,442 --> 00:38:29,078
- Even cutting it, you had
had to felt the raw potato.
938
00:38:29,080 --> 00:38:32,282
I'm a little baffled.
939
00:38:32,284 --> 00:38:33,783
- Ed.
940
00:38:33,785 --> 00:38:35,251
- You made the salad with,
you know,
941
00:38:35,253 --> 00:38:36,986
green and white asparagus,
grilled off--fine.
942
00:38:36,988 --> 00:38:39,822
Cherry tomatoes raw,
mixed together,
943
00:38:39,824 --> 00:38:43,159
that dish really said so much
about this menu.
944
00:38:43,161 --> 00:38:44,761
It was like okay,
we'll play it safe,
945
00:38:44,763 --> 00:38:45,895
we'll grill some stuff,
put it together,
946
00:38:45,897 --> 00:38:48,831
put a salad on top--done.
947
00:38:48,833 --> 00:38:51,834
- That dish should've taken off
like a rocket.
948
00:38:51,836 --> 00:38:55,071
Because the meat--
unbelievable flavor.
949
00:38:55,073 --> 00:38:58,007
But everything else
fell apart on the dish.
950
00:38:58,009 --> 00:38:59,609
- I think to our detriment,
951
00:38:59,611 --> 00:39:02,345
we didn't wanna step on
each other's toes a little bit,
952
00:39:02,347 --> 00:39:03,780
so we were all kinda
dancing around--
953
00:39:03,782 --> 00:39:04,948
- Somebody's gotta
rise up, though.
954
00:39:04,950 --> 00:39:06,015
Somebody's gotta say,
955
00:39:06,017 --> 00:39:07,717
"I've got a vision
for this plate
956
00:39:07,719 --> 00:39:09,485
that's gonna be awesome."
957
00:39:09,487 --> 00:39:13,656
Somebody's gotta be that person
in this competition.
958
00:39:13,658 --> 00:39:16,993
- Unfortunately, one of you
will be going home tonight.
959
00:39:16,995 --> 00:39:20,563
Please join your fellow chefs
while we make our decision.
960
00:39:28,439 --> 00:39:30,039
- Hi, guys.
961
00:39:30,041 --> 00:39:31,474
- What'd they say?
962
00:39:31,476 --> 00:39:33,476
- I worked at a goddamn
steakhouse in New York City
963
00:39:33,478 --> 00:39:35,244
for two [bleep] years.
964
00:39:35,246 --> 00:39:37,413
I should've been all over it.
Hot or not.
965
00:39:37,415 --> 00:39:39,749
Hospital or not.
No sleep or not.
966
00:39:39,751 --> 00:39:41,017
It doesn't matter.
967
00:39:41,019 --> 00:39:42,218
- I may have made
a stupid mistake.
968
00:39:42,220 --> 00:39:43,820
I had a undercooked potato.
969
00:39:43,822 --> 00:39:45,888
That's an idiotic mistake.
970
00:39:48,025 --> 00:39:49,525
- Whitney, I don't get.
971
00:39:49,527 --> 00:39:50,860
You have three hours
to cook yesterday,
972
00:39:50,862 --> 00:39:51,961
three hours to cook today.
973
00:39:51,963 --> 00:39:53,196
Make that kinda potato?
974
00:39:53,198 --> 00:39:54,964
If one of my cooks takes
six hours to make that,
975
00:39:54,966 --> 00:39:56,599
they wouldn't last very long.
976
00:39:56,601 --> 00:39:58,101
- We're talking about a dish
977
00:39:58,103 --> 00:40:01,704
that every chef
should have done correctly.
978
00:40:01,706 --> 00:40:02,972
I mean, this is 101.
979
00:40:02,974 --> 00:40:05,308
- I just wanted her
to bring more.
980
00:40:05,310 --> 00:40:07,510
I mean, this is an assertive
young chef
981
00:40:07,512 --> 00:40:08,945
who can run a kitchen,
982
00:40:08,947 --> 00:40:12,982
shouldn't be afraid
to make that plate sing.
983
00:40:12,984 --> 00:40:14,851
- The main challenge was
the cooked steaks medium rare.
984
00:40:14,853 --> 00:40:17,320
And Ty definitely
failed that.
985
00:40:17,322 --> 00:40:19,055
If he was putting them
on the grill,
986
00:40:19,057 --> 00:40:21,024
cooking to medium rare,
and running to the kitchen
987
00:40:21,026 --> 00:40:23,026
every single one of them
would have been medium rare.
988
00:40:23,028 --> 00:40:26,362
And he didn't do that.
989
00:40:26,364 --> 00:40:27,897
I got to beat up Ed
a little bit too.
990
00:40:27,899 --> 00:40:31,234
I mean, just making his little
salad that goes on top of a--
991
00:40:31,236 --> 00:40:32,301
- Yeah.
992
00:40:32,303 --> 00:40:33,569
- It's like
what are we doing here?
993
00:40:33,571 --> 00:40:36,539
You can't ever underestimate
your clientele.
994
00:40:36,541 --> 00:40:39,642
I think if you do,
you're making a huge mistake.
995
00:40:39,644 --> 00:40:43,046
- It was just an okay dish
done in a mediocre style.
996
00:40:43,048 --> 00:40:47,316
And that was just kind of
the theme of the night.
997
00:40:47,318 --> 00:40:49,685
- I think we know
who's going home tonight.
998
00:40:49,687 --> 00:40:50,753
- Mm-hmm.
999
00:40:50,755 --> 00:40:52,588
- All right,
let's get them out here.
1000
00:41:11,535 --> 00:41:13,236
- Tonight's challenge
was a difficult one.
1001
00:41:13,238 --> 00:41:15,805
Putting food out
for 200 people.
1002
00:41:15,807 --> 00:41:20,110
That doesn't mean that it needs
to be boring.
1003
00:41:20,112 --> 00:41:23,013
Whitney,
doing a potato gratin--
1004
00:41:23,015 --> 00:41:24,781
pretty simple,
straightforward dish.
1005
00:41:24,783 --> 00:41:26,049
But you gave us raw potatoes.
1006
00:41:26,051 --> 00:41:28,218
You're playing it safe,
and you still mess up.
1007
00:41:28,220 --> 00:41:30,353
Doesn't look good.
1008
00:41:30,355 --> 00:41:33,089
Ed, that dish could've been
something special.
1009
00:41:33,091 --> 00:41:35,692
The garnish was just really
run of the mill ordinary.
1010
00:41:35,694 --> 00:41:38,361
I mean, this is not
Top Chef material.
1011
00:41:38,363 --> 00:41:41,264
Ty, you took a lot of
responsibility on yourself,
1012
00:41:41,266 --> 00:41:44,367
but then you didn't carry
through.
1013
00:41:44,369 --> 00:41:46,736
We chose 16 chefs,
1014
00:41:46,738 --> 00:41:48,305
and quite frankly,
1015
00:41:48,307 --> 00:41:51,107
I'm starting to think maybe
I chose the wrong chefs.
1016
00:41:53,744 --> 00:41:56,079
Usually it's really difficult
to send someone home,
1017
00:41:56,081 --> 00:41:58,682
but tonight
you really made it easy.
1018
00:42:01,652 --> 00:42:08,625
- Whitney...Please pack
your knives and go.
1019
00:42:09,960 --> 00:42:12,929
- Okay, thank you.
It was a great opportunity.
1020
00:42:15,166 --> 00:42:18,068
It was really hard being
eliminated by Hugh Acheson.
1021
00:42:18,070 --> 00:42:20,737
I feel disappointed
that I didn't make it further
1022
00:42:20,739 --> 00:42:22,339
in this competition.
1023
00:42:22,341 --> 00:42:25,342
- If you can't put together
a great gratin in six hours,
1024
00:42:25,344 --> 00:42:27,043
you have no business
being here.
1025
00:42:27,045 --> 00:42:28,345
- Au revoir.
1026
00:42:28,347 --> 00:42:29,813
- Wow.
1027
00:42:29,815 --> 00:42:32,115
- It's okay.
1028
00:42:32,117 --> 00:42:35,719
To be in this competition
meant a lot to me.
1029
00:42:35,721 --> 00:42:38,955
The best part is just meeting
so many amazing chefs.
1030
00:42:38,957 --> 00:42:41,224
- We love you.
- I love you too.
1031
00:42:41,226 --> 00:42:44,027
I think experience is more
just a part of the dreams
1032
00:42:44,029 --> 00:42:45,395
and goals I've set for myself.
1033
00:42:45,397 --> 00:42:47,664
Bye, you guys!
I love you.
1034
00:42:47,666 --> 00:42:51,801
I really fought and did
my best to be here.
1035
00:42:51,803 --> 00:42:54,804
So I'm proud
of what I've done.
1036
00:42:56,207 --> 00:42:58,808
- Tonight,
on last chance kitchen,
1037
00:42:58,810 --> 00:43:00,009
after a less
than glamorous gratin...
1038
00:43:00,011 --> 00:43:01,411
- Yeah, boys.
1039
00:43:01,413 --> 00:43:04,547
- Can Whitney bounce back
with an American classic?
1040
00:43:05,783 --> 00:43:09,386
A very confident Chuy
stands in her way.
1041
00:43:09,388 --> 00:43:10,754
- They're both good,
but--
1042
00:43:10,756 --> 00:43:14,457
- To watch Last Chance Kitchen,
go to bravotv.com now.
1043
00:43:14,459 --> 00:43:18,128
Next on Top Chef...
1044
00:43:18,130 --> 00:43:20,096
- Coming over, move!
- Doesn't have slaw?
1045
00:43:20,098 --> 00:43:21,231
- Ahh.
1046
00:43:21,233 --> 00:43:23,166
- Double elimination,
1047
00:43:23,168 --> 00:43:25,135
and we all have to judge
the three dishes
1048
00:43:25,137 --> 00:43:27,036
that are gonna be
on the bottom.
1049
00:43:27,038 --> 00:43:28,304
- Are you happy
with that meat?
1050
00:43:28,306 --> 00:43:30,306
- Do we have a choice?
- Oh, my God!
1051
00:43:30,308 --> 00:43:31,941
- Bev, don't put that stuff
on the edge, okay?
1052
00:43:31,943 --> 00:43:34,611
I would've rather gotten paired
with anybody else
1053
00:43:34,613 --> 00:43:35,879
besides Bev.
1054
00:43:35,881 --> 00:43:38,748
- Agh!
I am really pissed at myself.
1055
00:43:38,750 --> 00:43:39,849
I should've nailed this.
1056
00:43:39,851 --> 00:43:41,718
- [Bleep] Ridiculous.
1057
00:43:41,720 --> 00:43:44,587
- That looks beautiful.
- It's not that exciting.
1058
00:43:44,589 --> 00:43:46,122
- It's a little rare.
1059
00:43:46,124 --> 00:43:47,791
- Okay, no, no--
- you guys don't speak up.
1060
00:43:47,793 --> 00:43:49,541
- Stop, stop.
- No, you stop.
1061
00:43:49,566 --> 00:43:51,265
It's not like cooking normally.
1062
00:43:51,290 --> 00:43:53,569
This is the hardest
thing I've ever done.
1063
00:43:53,594 --> 00:43:57,594
== sync by elderman ==