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00:00:00,249 --> 00:00:01,949
- Previously on Top Chef...
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00:00:02,000 --> 00:00:04,400
- We are cooking
200 steaks to medium rare.
3
00:00:04,402 --> 00:00:06,202
- Damn,
I cut myself.
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00:00:06,204 --> 00:00:07,804
I need a medic
right now.
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00:00:07,806 --> 00:00:09,305
- How long are
those shrimp
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00:00:09,307 --> 00:00:10,773
gonna take her
to do today?
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00:00:10,775 --> 00:00:12,475
You spent a lot of time
working on shrimp.
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I'm not really sure
what else you did.
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00:00:14,312 --> 00:00:16,879
- Totally was uncalled for
to call me out like that.
10
00:00:16,881 --> 00:00:19,415
- The winner of this
challenge is Heather.
11
00:00:21,286 --> 00:00:22,885
- You know, chef,
usually it's really difficult
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00:00:22,887 --> 00:00:24,187
to send someone home,
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00:00:24,189 --> 00:00:25,454
but tonight you really
made it easy.
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00:00:25,456 --> 00:00:29,325
- Whitney, please pack
your knives and go.
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00:00:31,461 --> 00:00:34,330
12 chefs remain
all hoping to win
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00:00:34,332 --> 00:00:36,666
a feature in
Food & Wine magazine,
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00:00:36,668 --> 00:00:40,169
a showcase at the annual
Food & Wine classic in Aspen,
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00:00:40,171 --> 00:00:43,773
$125,000
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00:00:43,775 --> 00:00:45,274
furnished by Healthy Choice
20
00:00:45,276 --> 00:00:48,077
to bring their culinary
dreams to life,
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00:00:48,079 --> 00:00:51,781
and the title
of Top Chef.
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00:00:51,782 --> 00:00:55,782
♪ Top Chef: Texas 9x07 ♪
Game On
Original Air Date on December 14, 2011
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00:00:55,807 --> 00:00:59,807
== sync by elderman ==
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00:01:07,264 --> 00:01:09,699
- Tonight was extremely
tough to get through.
25
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- Pinot.
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00:01:11,369 --> 00:01:14,570
- I couldn't believe how harsh
Heather was on Beverly.
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00:01:14,572 --> 00:01:16,739
And no matter if you like
a person personally or not,
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there's no room
for that kinda stuff.
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It just says a lot
about her integrity.
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00:01:21,880 --> 00:01:23,079
- I'm kinda squeamish
when it comes to cats,
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00:01:23,081 --> 00:01:24,480
but I'll look at it.
32
00:01:24,482 --> 00:01:26,182
- I've been in the bottom
far too much.
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00:01:26,184 --> 00:01:28,818
To just narrowly skate
past elimination,
34
00:01:28,820 --> 00:01:30,486
it's very humbling.
35
00:01:30,488 --> 00:01:32,922
And I know that if I'm gonna
stay in this competition,
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00:01:32,924 --> 00:01:34,657
I need to make sure
that I showcase
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the chef that I am.
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00:01:36,794 --> 00:01:38,561
- There's only 12.
- Dirty dozen.
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00:01:38,563 --> 00:01:39,896
- Ohh.
- The dirty dozen.
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- Dirty dozen.
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- We walk into the kitchen,
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He's a very well-known
Fort Worth chef
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and a Top Chef Master.
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00:02:01,552 --> 00:02:02,952
- Good morning, chefs.
47
00:02:02,954 --> 00:02:04,220
Morning.
48
00:02:04,222 --> 00:02:05,521
- Please meet Tim love,
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00:02:05,523 --> 00:02:08,491
chef and owner of the
Lonesome Dove Western Bistro
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00:02:08,493 --> 00:02:09,959
in Fort Worth.
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00:02:09,961 --> 00:02:12,495
- Behind him is all these
Don Julio tequilas.
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00:02:12,497 --> 00:02:15,031
Tim Love and Tequila,
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sounds like a great way
to spend the morning.
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- Welcome to Texas.
- Thank you.
55
00:02:18,569 --> 00:02:19,902
- Thank you, chef.
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00:02:22,773 --> 00:02:24,240
- Chefs, these are
all variations
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00:02:24,242 --> 00:02:26,208
of Tequila Don Julio,
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00:02:26,210 --> 00:02:28,577
the original
ultra-premium Tequila.
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00:02:28,579 --> 00:02:31,213
We want you to choose
one of these tequilas
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00:02:31,215 --> 00:02:35,217
and make a dish that pairs well
with what you've chosen.
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- I love Tequila.
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I've been to Jalisco, Mexico,
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where Tequila comes from.
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This is a challenge
that I can definitely rock.
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- Good Tequila is made
to be sipped.
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You know, similar to a wine
or a nice craft beer.
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Generally,
you want some intense,
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long-lasting flavor in the food
to go with the Tequila.
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- We've set up
a Tequila tasting for you.
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Come up here,
find the Tequila you like,
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start cooking.
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00:03:00,478 --> 00:03:01,711
The winner
of this quickfire
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will not receive immunity.
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00:03:03,715 --> 00:03:05,948
- I definitely was hoping
that there would be immunity.
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00:03:05,950 --> 00:03:08,751
As we get down
to the best chefs,
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00:03:08,753 --> 00:03:10,686
one mistake
and you go home.
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- They will, however,
win $5,000.
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You have 30 minutes
to taste and cook.
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And your time...
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Starts now.
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- What do we got here,
boys and girls?
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- Behind you, left.
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00:03:29,073 --> 00:03:30,773
- Anything awesome in here?
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00:03:30,775 --> 00:03:33,442
Chef Tony Mantuano and I
have a tradition.
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Every time we fly,
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we always have a shot
of Tequila at the airport.
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And it's always blanco.
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I'm making a fennel risotto
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and seared sea scallops.
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The blanco has this
really fresh aloe vera
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kind of, like, greenness.
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And I think it's gonna
go really nicely with fennel.
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Mmm.
Delicious.
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00:03:50,995 --> 00:03:52,361
- 21 minutes.
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- Does somebody
have all the limes?
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00:03:54,799 --> 00:03:56,165
- Grayson.
- Thank you.
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- Did you grab all that?
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00:03:58,069 --> 00:03:59,602
I love Tequila,
99
00:03:59,604 --> 00:04:02,438
but it's not the easiest
thing to work with.
100
00:04:02,440 --> 00:04:03,739
Spirits are so high
in alcohol,
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00:04:03,741 --> 00:04:05,508
there's so much
heat involved,
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00:04:05,510 --> 00:04:06,709
that you really have
to have a dish
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00:04:06,711 --> 00:04:08,677
that settles that out.
104
00:04:08,679 --> 00:04:10,913
- I'm in Kentucky,
so we're more familiar
105
00:04:10,915 --> 00:04:14,116
with bourbon
up where I'm from.
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- This is kind of
a variant of a dish
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00:04:15,753 --> 00:04:17,953
that I fabricated while I was
on the beach in Thailand.
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00:04:17,955 --> 00:04:21,157
I'm using the 1942
Tequila Don Julio.
109
00:04:21,159 --> 00:04:22,558
I'm gonna try and pick up
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00:04:22,560 --> 00:04:24,493
on some of the caramely,
woodsy notes.
111
00:04:24,495 --> 00:04:27,630
My style of cooking--
warm, southeast Asian flavors--
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will pair perfectly
with the Tequila.
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I've been known to make
a mean Margarita
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on the playa in my day.
115
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- Soy.
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- Cactus sharp.
117
00:04:37,008 --> 00:04:38,774
- The dish I'm making
is a raw oyster.
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I'm using the Tequila blanco
119
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'cause it's really crisp
and clear,
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and it's gonna mesh well
with the oyster.
121
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I smell Tequila.
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Tequila reminds me
of vacations,
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relaxing, beachy.
124
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And I just want it
to be simple and fresh.
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00:04:51,355 --> 00:04:52,521
Ty, you still have agave?
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00:04:52,523 --> 00:04:55,057
Thank you.
127
00:04:55,059 --> 00:04:56,325
- Coming through!
128
00:04:56,327 --> 00:04:57,927
I really love oysters.
129
00:04:57,929 --> 00:05:00,029
I want to do a cold smoke
with green tea.
130
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I know that smokiness
is gonna go well
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with the reposado.
132
00:05:03,367 --> 00:05:05,301
- Catch.
133
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- What's the time?
- Ten minutes.
134
00:05:09,506 --> 00:05:12,208
- I picked the 1942,
which is my favorite.
135
00:05:12,210 --> 00:05:16,212
The 1942 has a sweet, smoky,
earthy flavor to it,
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so I'm just gonna do a very
simple pan-roasted lamb chop.
137
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I think it's
pairing beautifully.
138
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This is so smooth,
139
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and shooken up with some ice,
it's pretty tasty.
140
00:05:25,123 --> 00:05:28,757
- Nyesha, do you need
all that basil?
141
00:05:28,759 --> 00:05:31,093
- I'm actually
treating the Tequila
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00:05:31,095 --> 00:05:33,529
with what I would normally
make a sauce with Sherry.
143
00:05:33,531 --> 00:05:35,297
I lived in Mexico
for three years.
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I'm comfortable
pairing food with Tequila.
145
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I'm going hard.
146
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I'm making pan-seared salmon
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with a caramelized
fennel puree.
148
00:05:42,440 --> 00:05:43,973
The fattiness of the salmon
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is gonna be a nice vehicle
for all the different flavors.
150
00:05:46,444 --> 00:05:48,144
- I need one
of the fire baskets.
151
00:05:48,146 --> 00:05:49,912
- You have five minutes left.
152
00:05:49,914 --> 00:05:51,413
- Whoo!
153
00:05:51,415 --> 00:05:54,016
- As I'm cooking,
I notice that Chris Jones
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00:05:54,018 --> 00:05:56,085
is overcooking
his chicken breast.
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00:05:56,087 --> 00:05:58,721
He could be in
a little bit of trouble.
156
00:05:58,723 --> 00:06:00,289
Sorry, I didn't mean
to freak you out.
157
00:06:00,291 --> 00:06:01,624
- Can I use some
of your olive oil?
158
00:06:01,626 --> 00:06:05,161
- Yeah.
159
00:06:05,163 --> 00:06:06,862
- I see Ty-lor using clams,
I'm like,.
160
00:06:06,864 --> 00:06:08,130
That's genius.
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00:06:08,132 --> 00:06:09,632
That's, like,
a perfect pairing
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00:06:09,634 --> 00:06:11,400
to have something salty and
briny and sweet with Tequila.
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- 30 seconds.
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Make sure
your Tequila's poured.
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- I like this.
- I'm on it.
166
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- Get on it, get on it.
167
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- I have a great feeling
about this dish,
168
00:06:18,543 --> 00:06:19,708
and it's one
of the first times
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I've been able
to show myself
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in one little bite.
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00:06:25,950 --> 00:06:28,684
- Hands up,
utensils down.
172
00:06:28,686 --> 00:06:31,554
- I'm very happy
with how the sauce came out.
173
00:06:31,556 --> 00:06:33,189
The puffed quinoa
is delicious.
174
00:06:33,191 --> 00:06:37,993
But the chicken, I feel, is dry
because I really rushed it.
175
00:06:37,995 --> 00:06:39,361
- Hello, Ty.
- Hi.
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00:06:39,363 --> 00:06:41,397
I did some steamed
clams today
177
00:06:41,399 --> 00:06:43,465
in a Thai-style
fish caramel sauce.
178
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I paired it with
the 1942.
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- Sweetness to the clam.
It's pretty good.
180
00:06:49,607 --> 00:06:51,473
- Thank you.
181
00:06:51,475 --> 00:06:53,108
- I chose the reposado.
182
00:06:53,110 --> 00:06:56,845
I made a salad with mango,
avocado, and corn.
183
00:06:56,847 --> 00:07:00,816
I thought that it would
pair well with the mango.
184
00:07:00,818 --> 00:07:02,952
- I'm still trying to really
pair it with the Tequila.
185
00:07:02,954 --> 00:07:04,987
- Got it.
186
00:07:04,989 --> 00:07:06,188
- I like light,
clean flavors.
187
00:07:06,190 --> 00:07:07,489
I taste the reposado.
188
00:07:07,491 --> 00:07:08,791
It won't overpower an oyster.
189
00:07:08,793 --> 00:07:12,361
And then I cold-smoked
the oyster with green tea.
190
00:07:12,363 --> 00:07:13,796
It has a little bit of sweetness
with the reposado.
191
00:07:13,798 --> 00:07:16,332
- I think you do get a little
bit of smoke off of it,
192
00:07:16,334 --> 00:07:18,334
which is interesting.
193
00:07:18,336 --> 00:07:19,568
- I chose the blanco.
194
00:07:19,570 --> 00:07:22,004
I made a fennel risotto.
195
00:07:22,006 --> 00:07:24,373
I glazed the rice
with the Tequila,
196
00:07:24,375 --> 00:07:26,075
finished with
some fennel pollen
197
00:07:26,077 --> 00:07:27,876
and some caramelized shallots.
198
00:07:27,878 --> 00:07:30,112
- And you used the blanco
the whole time?
199
00:07:30,114 --> 00:07:32,548
- Yes.
200
00:07:32,550 --> 00:07:34,917
- I chose the anejo
because of the depth in it.
201
00:07:34,919 --> 00:07:39,088
So I did a crust salmon
over a caramelized fennel puree
202
00:07:39,090 --> 00:07:43,092
and used the anejo to emulsify
my brown butter sauce.
203
00:07:43,094 --> 00:07:44,460
- Skin's nice.
204
00:07:44,462 --> 00:07:46,228
Thank you.
- All right, thank you.
205
00:07:46,230 --> 00:07:48,063
- Bye.
206
00:07:48,065 --> 00:07:51,433
- What I made was basically
a bok choy lettuce wrap.
207
00:07:51,435 --> 00:07:53,902
It's got a quick-marinated
lamb T-bone.
208
00:07:53,904 --> 00:07:56,939
Underneath it is a cactus
and mango salad.
209
00:07:56,941 --> 00:07:59,341
This is a little Korean
fermented chili paste.
210
00:07:59,343 --> 00:08:02,111
- Very interesting pairing.
- Thank you.
211
00:08:02,113 --> 00:08:03,379
- I used Don Julio blanco.
212
00:08:03,381 --> 00:08:05,414
The puree in the bottom
is actually a lime vinaigrette.
213
00:08:05,416 --> 00:08:08,017
You have coconut bitter greens
with touches of honey.
214
00:08:08,019 --> 00:08:09,118
- I think it's
a real playful dish.
215
00:08:09,120 --> 00:08:10,853
- Thank you very much.
216
00:08:10,855 --> 00:08:12,588
- What did you select
for your Tequila?
217
00:08:12,590 --> 00:08:13,789
- Anejo.
218
00:08:13,791 --> 00:08:16,158
I have a sesame cod,
219
00:08:16,160 --> 00:08:20,062
and I made
a Tequila brown sugar glaze.
220
00:08:20,064 --> 00:08:22,298
I never drink Tequila.
221
00:08:22,300 --> 00:08:24,166
- Where are you from?
- Wisconsin.
222
00:08:24,168 --> 00:08:25,634
I'm a beer girl.
223
00:08:28,339 --> 00:08:30,339
- Today I made raw oyster
224
00:08:30,341 --> 00:08:32,007
with a Tequila and lime
tapioca pearl
225
00:08:32,009 --> 00:08:34,543
and then also there's caviar,
226
00:08:34,545 --> 00:08:36,779
a jalapeno, cucumber liquor
227
00:08:36,781 --> 00:08:39,181
with a little sea salt air
on top.
228
00:08:43,486 --> 00:08:44,820
- Makes me feel like
I'm at the beach, which--
229
00:08:44,822 --> 00:08:46,522
- I know.
- Wow.
230
00:08:46,524 --> 00:08:49,224
Thank you very much.
231
00:08:49,226 --> 00:08:50,592
- I chose the 1942,
232
00:08:50,594 --> 00:08:53,262
which I paired it
with lamb T-bone.
233
00:08:53,264 --> 00:08:54,763
Keep it really,
really simple.
234
00:08:54,765 --> 00:08:57,966
I did a medjool date
and pistou.
235
00:08:57,968 --> 00:09:00,569
- Think that kinda
medjool date is really sweet.
236
00:09:00,571 --> 00:09:01,970
Thanks.
237
00:09:04,941 --> 00:09:07,609
- How did our chefs do
with this Tequila quickfire?
238
00:09:07,611 --> 00:09:10,946
- I felt like some people really
looked at it as a pairing,
239
00:09:10,948 --> 00:09:15,084
whereas others really just
didn't live up to the challenge.
240
00:09:15,086 --> 00:09:18,487
Heather, felt like
you just were thinking,
241
00:09:18,489 --> 00:09:19,922
I like to drink Tequila,
242
00:09:19,924 --> 00:09:21,523
and then I'm gonna make
this rock shrimp dish.
243
00:09:21,525 --> 00:09:23,892
To me, I felt like
it was a new special
244
00:09:23,894 --> 00:09:25,327
at a new chain restaurant.
245
00:09:25,329 --> 00:09:27,963
- Ouch.
246
00:09:27,965 --> 00:09:30,199
- Chris, I felt like
the chicken itself
247
00:09:30,201 --> 00:09:31,467
was dry on the palate.
248
00:09:31,469 --> 00:09:33,068
It was stuck in my teeth.
249
00:09:33,070 --> 00:09:35,938
One highlight of the dish
was the quinoa unfortunately.
250
00:09:37,774 --> 00:09:41,310
The other one
at the bottom is Sarah.
251
00:09:41,312 --> 00:09:42,745
You put the Tequila with it,
252
00:09:42,747 --> 00:09:44,446
it felt like I was putting
lemon juice into cream.
253
00:09:44,448 --> 00:09:46,849
And I felt like the risotto was
a little undercooked as well.
254
00:09:46,851 --> 00:09:49,051
- I've been training
with experts in Italy
255
00:09:49,053 --> 00:09:50,386
in how to make risotto.
256
00:09:50,388 --> 00:09:52,087
I'm not gonna change
how I cook risotto
257
00:09:52,089 --> 00:09:54,456
due to somebody's palate.
258
00:09:54,458 --> 00:09:56,258
- One of my favorites
was Chris.
259
00:09:56,260 --> 00:09:58,727
Of all the tequilas
that we had,
260
00:09:58,729 --> 00:10:00,095
the blanco was
the hardest one to pair with.
261
00:10:00,097 --> 00:10:02,231
You came with a real
briny oyster
262
00:10:02,233 --> 00:10:03,632
with the caviar on top.
263
00:10:03,634 --> 00:10:05,067
I thought you did
a really great job.
264
00:10:05,069 --> 00:10:06,502
- Thank you.
265
00:10:06,504 --> 00:10:08,137
- Next is Lindsay.
266
00:10:08,139 --> 00:10:11,006
I felt the salmon
was cooked really nicely,
267
00:10:11,008 --> 00:10:12,408
and you took
the flavor of the Tequila
268
00:10:12,410 --> 00:10:14,143
and flowed it
all the way through the dish.
269
00:10:14,145 --> 00:10:15,844
- Thank you.
- And Ty.
270
00:10:15,846 --> 00:10:17,813
The spiciness of the dish
271
00:10:17,815 --> 00:10:20,048
really was a good contrast
to the Tequila.
272
00:10:20,050 --> 00:10:22,050
And the greenery in there
was really good too.
273
00:10:22,052 --> 00:10:24,253
- Thank you.
274
00:10:24,255 --> 00:10:26,188
- Chris, Lindsay, and Ty,
275
00:10:26,190 --> 00:10:27,856
one of you will win $5,000.
276
00:10:27,858 --> 00:10:29,525
- Nice.
277
00:10:29,527 --> 00:10:31,126
- Tim, who's our winner?
278
00:10:31,128 --> 00:10:32,961
- I think all of them
displayed well
279
00:10:32,963 --> 00:10:34,329
in pairing the Tequila,
280
00:10:34,331 --> 00:10:35,798
but there obviously
was one standout.
281
00:10:35,800 --> 00:10:38,200
It was just simple, clean.
282
00:10:38,202 --> 00:10:39,568
And that winner is...
283
00:10:42,573 --> 00:10:44,173
♪
284
00:10:44,175 --> 00:10:45,407
Ty.
285
00:10:47,478 --> 00:10:49,812
- Yes!
Thank you, chef.
286
00:10:49,814 --> 00:10:52,981
This quickfire challenge
was my shot at redemption.
287
00:10:52,983 --> 00:10:56,118
I succeeded, and I'm
gonna fight to stay here
288
00:10:56,120 --> 00:10:58,420
and show my food
is rocking off the chart.
289
00:10:58,422 --> 00:11:01,857
- Congratulations, Ty,
you win $5,000.
290
00:11:01,859 --> 00:11:02,991
- Thank you.
291
00:11:02,993 --> 00:11:04,626
- Don't drink it all
in one sitting.
292
00:11:09,566 --> 00:11:11,133
- This is a twist
I didn't see coming.
293
00:11:12,636 --> 00:11:14,570
- This is really gonna get
some tempers flaring.
294
00:11:19,179 --> 00:11:20,846
- For your
elimination challenge,
295
00:11:20,848 --> 00:11:22,581
the game is on.
296
00:11:25,819 --> 00:11:28,954
Hopefully you like
who you're standing next to
297
00:11:28,956 --> 00:11:31,523
because we're pairing you
in teams.
298
00:11:31,525 --> 00:11:34,626
The person next to you
will be your partner.
299
00:11:34,628 --> 00:11:36,695
- You and I got this.
300
00:11:36,697 --> 00:11:39,631
- I would have rather gotten
paired with anybody else
301
00:11:39,633 --> 00:11:40,999
besides Bev.
302
00:11:41,001 --> 00:11:43,235
I don't think that she's
really a team player.
303
00:11:43,237 --> 00:11:45,270
I've seen selfish
behaviors from her.
304
00:11:45,272 --> 00:11:47,639
She doesn't think
like a chef.
305
00:11:47,641 --> 00:11:50,743
- Last time me and Ty-lor
were teammates,
306
00:11:50,745 --> 00:11:52,311
we both got
our asses handed to us.
307
00:11:52,313 --> 00:11:55,180
And hopefully history
doesn't repeat itself.
308
00:11:55,182 --> 00:11:57,850
- Chefs, I'm hosting
a game dinner tomorrow night
309
00:11:57,852 --> 00:11:59,184
at my restaurant,
310
00:11:59,186 --> 00:12:02,921
except I want y'all
to be the cooks.
311
00:12:02,923 --> 00:12:05,157
Got all my friends flying in
from around the country,
312
00:12:05,159 --> 00:12:08,260
and they all really know
how to cook game.
313
00:12:08,262 --> 00:12:09,428
- I love to cook game meats.
314
00:12:09,430 --> 00:12:11,630
Shoot it, kill it,
take out the buckshot,
315
00:12:11,632 --> 00:12:14,633
and cook it.
316
00:12:14,635 --> 00:12:17,069
- Okay, Tim,
let's meet your friends.
317
00:12:18,471 --> 00:12:21,206
- In walk
all these great chefs.
318
00:12:21,208 --> 00:12:24,176
Being from L.A., I notice
Jon and Vinny from Animal.
319
00:12:24,178 --> 00:12:25,844
They're right down
the street from me,
320
00:12:25,846 --> 00:12:27,179
so I wanna do
as good as I can,
321
00:12:27,181 --> 00:12:28,881
because I wanna be able
to go into their restaurant
322
00:12:28,883 --> 00:12:30,048
without them saying,
323
00:12:30,050 --> 00:12:31,950
"you made that horrible
dish for me."
324
00:12:31,952 --> 00:12:35,120
- You'll be serving
six courses at the dinner.
325
00:12:35,122 --> 00:12:37,222
Each team will
be cooking a protein
326
00:12:37,224 --> 00:12:40,025
that's a favorite
of your assigned chef.
327
00:12:40,027 --> 00:12:42,995
Nyesha and Dakota,
you'll be cooking venison
328
00:12:42,997 --> 00:12:45,597
for Bryan Caswell
from Reef in Houston.
329
00:12:45,599 --> 00:12:48,066
Sarah and Paul,
you'll have squab
330
00:12:48,068 --> 00:12:52,004
for Anita Lo from Annisa
in New York City.
331
00:12:52,006 --> 00:12:54,740
Grayson and Chris,
you'll be cooking elk
332
00:12:54,742 --> 00:12:56,642
for Tim Love.
333
00:12:56,644 --> 00:12:58,477
Chris and Lindsay,
you'll have boar
334
00:12:58,479 --> 00:13:01,947
for Jon Shook from Animal
in Los Angeles.
335
00:13:01,949 --> 00:13:03,582
Heather and Beverly,
you'll cook duck
336
00:13:03,584 --> 00:13:07,453
for John Currence from City
Grocery in Oxford, Mississippi.
337
00:13:07,455 --> 00:13:08,787
- Hi.
338
00:13:08,789 --> 00:13:10,689
- And Ed and Ty-lor,
you'll be cooking quail
339
00:13:10,691 --> 00:13:14,193
for Vinny Dotolo, also from
Animal in Los Angeles.
340
00:13:14,195 --> 00:13:16,728
- In Kentucky,
where my restaurant is,
341
00:13:16,730 --> 00:13:19,364
we always do, twice a year,
a game dinner.
342
00:13:19,366 --> 00:13:20,966
So I have a lot of experience
343
00:13:20,968 --> 00:13:22,468
cooking different
kinds of game.
344
00:13:22,470 --> 00:13:24,903
- You'll also have to cook
a few extra plates
345
00:13:24,905 --> 00:13:26,538
for your fellow chefs.
346
00:13:26,540 --> 00:13:29,208
Because all of you
will be judges too.
347
00:13:29,210 --> 00:13:31,443
- Oh.
348
00:13:34,849 --> 00:13:36,982
- This is a twist
I didn't see coming.
349
00:13:36,984 --> 00:13:39,952
This is really gonna start
to get some tempers flaring,
350
00:13:39,954 --> 00:13:41,820
because you gotta be honest.
351
00:13:41,822 --> 00:13:43,155
I would hope that people
will not put
352
00:13:43,157 --> 00:13:45,991
personal relationships
in the middle of judging,
353
00:13:45,993 --> 00:13:47,326
but karma's a bitch.
354
00:13:47,328 --> 00:13:48,594
- You'll choose
three dishes
355
00:13:48,596 --> 00:13:50,596
that you liked the least,
356
00:13:50,598 --> 00:13:52,698
and those teams
will face elimination.
357
00:13:52,700 --> 00:13:54,166
- Wow.
358
00:13:54,168 --> 00:13:56,068
- The judges will make
the final decision
359
00:13:56,070 --> 00:13:59,938
about which team goes home.
360
00:13:59,940 --> 00:14:02,007
- Oh, my God.
361
00:14:02,009 --> 00:14:04,776
- That's right.
- Double elimination.
362
00:14:04,778 --> 00:14:06,445
It's definitely a risk
because you have to trust
363
00:14:06,447 --> 00:14:07,946
your partner solely.
364
00:14:07,948 --> 00:14:09,748
If you're on your own,
365
00:14:09,750 --> 00:14:11,383
all you have to do
is blame yourself
366
00:14:11,385 --> 00:14:13,085
if you mess up a dish.
367
00:14:13,087 --> 00:14:16,355
- However, the team that wins
will split $10,000.
368
00:14:16,357 --> 00:14:19,057
- Oh, yeah!
369
00:14:19,059 --> 00:14:22,127
- Good luck.
370
00:14:22,129 --> 00:14:23,328
- Get the cart,
get the cart, get the cart.
371
00:14:23,330 --> 00:14:24,563
- Yeah, get the cart.
372
00:14:24,565 --> 00:14:27,032
- Okay.
373
00:14:27,034 --> 00:14:28,534
- So it's like a duet of duck.
374
00:14:28,536 --> 00:14:30,102
- Let's not call it
a duet though.
375
00:14:30,104 --> 00:14:32,538
- With pistachio nuts?
- No, too much, I think.
376
00:14:32,540 --> 00:14:34,373
Get juniper!
377
00:14:34,375 --> 00:14:35,707
- Juniper.
378
00:14:35,709 --> 00:14:37,209
Heather's definitely bossy,
379
00:14:37,211 --> 00:14:39,778
which makes communication
very difficult for me.
380
00:14:39,780 --> 00:14:41,580
- We got all the spices
for the duck breast.
381
00:14:41,582 --> 00:14:42,848
- Uh-huh.
382
00:14:42,850 --> 00:14:44,216
But I'm definitely
a team player.
383
00:14:44,218 --> 00:14:48,587
And hopefully we are able
to work together today.
384
00:14:48,589 --> 00:14:50,055
- We probably don't need
that much.
385
00:14:50,057 --> 00:14:51,323
- Oh, okay.
We can take it out.
386
00:14:51,325 --> 00:14:52,791
- You get salsa.
387
00:14:52,793 --> 00:14:54,626
For the salad, it's gonna
be the nectarine, the arugula.
388
00:14:54,628 --> 00:14:56,261
I've cooked a lot of venison,
389
00:14:56,263 --> 00:14:57,863
but I haven't cooked it
in a really long time.
390
00:14:57,865 --> 00:15:01,433
The double elimination
definitely adds another element
391
00:15:01,435 --> 00:15:03,268
of fear to the whole
competition.
392
00:15:03,270 --> 00:15:04,636
I did not get the onions.
393
00:15:04,638 --> 00:15:06,138
I think we can just do without.
394
00:15:06,140 --> 00:15:07,306
- 11 minutes!
395
00:15:07,308 --> 00:15:08,607
- Let's go that way.
- Okay.
396
00:15:08,609 --> 00:15:10,642
- Thinking slab bacon,
that way we can slice--
397
00:15:10,644 --> 00:15:12,177
- it's an old
carpenter's technique.
398
00:15:12,179 --> 00:15:14,179
I'm gonna soak them overnight
tonight in a salt solution
399
00:15:14,181 --> 00:15:15,647
so they get flexible.
- Uh-huh.
400
00:15:15,649 --> 00:15:17,049
And I'm just gonna carve them
401
00:15:17,051 --> 00:15:18,517
so that we can make links
out of them.
402
00:15:18,519 --> 00:15:20,052
- Okay, you promise this
is gonna be banging?
403
00:15:20,054 --> 00:15:21,687
- I promise you.
- All right.
404
00:15:21,689 --> 00:15:23,388
Chris Jones
makes me really nervous.
405
00:15:23,390 --> 00:15:26,491
He does a lot
of crazy stuff,
406
00:15:26,493 --> 00:15:27,993
and I don't.
407
00:15:27,995 --> 00:15:31,597
So I hope to God
he doesn't go overboard.
408
00:15:31,599 --> 00:15:33,231
- This is something
I've done 100 times.
409
00:15:33,233 --> 00:15:34,499
- Three minutes!
410
00:15:34,501 --> 00:15:37,536
- Beverly, this way.
411
00:15:37,538 --> 00:15:39,271
- Whoo-hoo.
412
00:15:47,380 --> 00:15:48,413
- Behind you.
413
00:15:48,415 --> 00:15:52,084
- Okay.
414
00:15:52,086 --> 00:15:53,385
- I was hoping
they were gonna give us
415
00:15:53,387 --> 00:15:56,288
something like roadkill
or some huge, dead carcass
416
00:15:56,290 --> 00:15:58,223
of an elephant or something,
417
00:15:58,225 --> 00:16:01,326
but quail's good.
No complaints here.
418
00:16:01,328 --> 00:16:02,561
- Coming around, hot.
419
00:16:02,563 --> 00:16:04,663
- Let's make
the spice links first.
420
00:16:04,665 --> 00:16:05,931
- You wanna just try it
and see how it tastes?
421
00:16:05,933 --> 00:16:07,165
- Yeah.
422
00:16:07,167 --> 00:16:09,267
- I have never cooked elk,
but I've heard
423
00:16:09,269 --> 00:16:10,836
really getting
those temps right
424
00:16:10,838 --> 00:16:14,339
when you cook it can either
make or break your dish.
425
00:16:16,876 --> 00:16:18,710
- Does anyone have a cherry
or olive pitter?
426
00:16:18,712 --> 00:16:21,213
- I'm just cutting one down,
see if you like it.
427
00:16:21,215 --> 00:16:24,282
- And I'll start boning breast
for the sausage meat.
428
00:16:24,284 --> 00:16:26,485
- I think Sarah's a little
nervous about her sausage,
429
00:16:26,487 --> 00:16:28,153
but I'm confident
that she can pull it off
430
00:16:28,155 --> 00:16:29,721
because that's what she's
passionate about,
431
00:16:29,723 --> 00:16:31,623
and she's good at it.
She's a great chef.
432
00:16:31,625 --> 00:16:33,792
- Roll them in the skin
and make a long tube,
433
00:16:33,794 --> 00:16:35,527
so it's one,
and then we'll slice.
434
00:16:35,529 --> 00:16:36,928
- Wanna do all of these ducks?
What do you think?
435
00:16:36,930 --> 00:16:38,697
- Sounds like a plan.
436
00:16:38,699 --> 00:16:40,899
- I'm gonna make a spice rub,
the spice.
437
00:16:40,901 --> 00:16:42,768
- I just wanna make sure, Bev,
that the whole dish
438
00:16:42,770 --> 00:16:45,303
isn't too Asian,
'cause that's not my style.
439
00:16:45,305 --> 00:16:46,772
And I'm not going home, Bev.
440
00:16:46,774 --> 00:16:48,674
Bev cooks pan-Asian,
441
00:16:48,676 --> 00:16:51,209
and I cook American
farm-to-table plates,
442
00:16:51,211 --> 00:16:53,545
so our styles
don't necessarily meld.
443
00:16:53,547 --> 00:16:57,149
But at this point, I'm focused
on making my food really great.
444
00:16:57,151 --> 00:16:58,950
Hopefully that's
a good match.
445
00:16:58,952 --> 00:17:01,086
Okay, Bev, as soon
as I'm done with this,
446
00:17:01,088 --> 00:17:02,688
you do your dry rub, right?
447
00:17:02,690 --> 00:17:05,424
We might wanna, like, think
about the name of our dish too.
448
00:17:05,426 --> 00:17:07,125
I don't want it
to appear to be, like,
449
00:17:07,127 --> 00:17:08,860
a completely Asian dish.
450
00:17:10,596 --> 00:17:12,798
- Beverly and Heather are having
a little bit of friction.
451
00:17:12,800 --> 00:17:15,467
- We can put
some orange peel in there.
452
00:17:15,469 --> 00:17:16,835
- Yeah.
453
00:17:16,837 --> 00:17:18,670
- I respect Beverly.
She's a talented chef.
454
00:17:18,672 --> 00:17:20,972
And honestly, Heather's
being a complete bitch.
455
00:17:23,276 --> 00:17:26,244
- Hot, hot.
Behind, behind, behind.
456
00:17:26,246 --> 00:17:28,447
- Five minutes,
everything packed up to go.
457
00:17:28,449 --> 00:17:30,816
- Holy crap!
458
00:17:30,818 --> 00:17:32,217
I mean, we can pack it
if you want to,
459
00:17:32,219 --> 00:17:33,952
but I don't think
we need it.
460
00:17:33,954 --> 00:17:36,288
- Paul, it's a touch medium,
461
00:17:36,290 --> 00:17:39,891
but that stupid grinder was--
kept smearing on me.
462
00:17:39,893 --> 00:17:42,427
- Tomorrow, all of us are gonna
pick the bottom three.
463
00:17:42,429 --> 00:17:45,564
Our team's gonna be screwed if
the sausage doesn't pan out.
464
00:17:45,566 --> 00:17:47,966
And if she goes home,
then I go home.
465
00:17:47,968 --> 00:17:49,401
So it's more pressure
than we've ever had.
466
00:17:51,839 --> 00:17:53,438
Let's get out of here.
467
00:17:53,440 --> 00:17:55,107
- Whoo!
468
00:18:01,647 --> 00:18:03,248
- Re-render it
closer to service time?
469
00:18:03,250 --> 00:18:05,617
- No, I think
we should render the fat,
470
00:18:05,619 --> 00:18:07,185
just the one side,
471
00:18:07,187 --> 00:18:08,987
just render it so
it's super, super crispy...
472
00:18:08,989 --> 00:18:10,956
- Yeah.
- As soon as we get in there.
473
00:18:10,958 --> 00:18:12,357
- Okay.
474
00:18:12,359 --> 00:18:15,694
Heather's been very abrasive
and controlling today.
475
00:18:15,696 --> 00:18:18,563
- There's no way
it won't be crispy.
476
00:18:18,565 --> 00:18:19,564
- Okay.
477
00:18:19,566 --> 00:18:20,732
There was a time in my life
478
00:18:20,734 --> 00:18:22,567
I was in a very abusive
relationship,
479
00:18:22,569 --> 00:18:25,771
someone who physically,
emotionally abused me.
480
00:18:25,773 --> 00:18:28,173
And then one day
when he was at work,
481
00:18:28,175 --> 00:18:29,808
I--I ran away.
482
00:18:29,810 --> 00:18:31,309
You know, I took
all my stuff out of there.
483
00:18:31,311 --> 00:18:33,645
And, um, since I've
been out of that,
484
00:18:33,647 --> 00:18:35,213
I've learned so much,
485
00:18:35,215 --> 00:18:37,482
'cause now I have
such an amazing relationship.
486
00:18:37,484 --> 00:18:39,184
I've become
such a strong person
487
00:18:39,186 --> 00:18:41,119
and will never
let that happen again.
488
00:18:41,121 --> 00:18:43,054
Then we'll put it back on,
get it crispy,
489
00:18:43,056 --> 00:18:44,222
and then sear
on the other side?
490
00:18:44,224 --> 00:18:45,857
- Exactly.
- Maybe put a little butter.
491
00:18:45,859 --> 00:18:47,726
- Yep, I have it, yep.
492
00:18:51,564 --> 00:18:52,864
- It's really disappointing.
493
00:18:52,866 --> 00:18:54,599
This is not like
cooking normally.
494
00:18:54,601 --> 00:18:56,468
This is the hardest thing
I've ever done.
495
00:19:02,672 --> 00:19:04,173
- Careful,
it's slippery back here.
496
00:19:04,175 --> 00:19:05,641
- Is there pans big enough
for us to cook the pork in?
497
00:19:05,643 --> 00:19:07,209
- Yeah, I'm gonna get
to that next.
498
00:19:07,211 --> 00:19:09,878
Lindsay and I are the first team
that's gonna be serving today.
499
00:19:09,880 --> 00:19:12,314
We've cooking for Tim love's
friends at his restaurant,
500
00:19:12,316 --> 00:19:14,683
the Lonesome Dove
Western Bistro.
501
00:19:14,685 --> 00:19:16,752
It's difficult having
Tim as one of the judges
502
00:19:16,754 --> 00:19:18,253
because he cooks
game meat for a living.
503
00:19:18,255 --> 00:19:19,455
- It is hot.
- What?
504
00:19:19,457 --> 00:19:20,989
- You know it.
505
00:19:20,991 --> 00:19:22,491
- Preps are in the cooler.
Greens are in the cooler.
506
00:19:22,493 --> 00:19:23,859
Seasons and salts are out.
507
00:19:23,861 --> 00:19:25,694
- The stakes are high
for this challenge.
508
00:19:25,696 --> 00:19:27,463
There's $10,000 on the line.
509
00:19:27,465 --> 00:19:29,565
This is a double elimination,
510
00:19:29,567 --> 00:19:31,400
and we have to taste
each other's food
511
00:19:31,402 --> 00:19:35,537
and throw three teams
into the fire,
512
00:19:35,539 --> 00:19:38,440
which adds an extra
layer of stress.
513
00:19:38,442 --> 00:19:42,044
- Grab me two cutting boards?
- Yep.
514
00:19:42,046 --> 00:19:43,312
- Any of the water
on the floor over here
515
00:19:43,314 --> 00:19:44,613
is coming off my face.
516
00:19:44,615 --> 00:19:46,448
- You guys don't need
the fryer, right, guys?
517
00:19:46,450 --> 00:19:48,784
We have an hour and a half
to prep, cook, and plate
518
00:19:48,786 --> 00:19:52,488
duck breast, crispy duck leg,
and duck jus.
519
00:19:52,490 --> 00:19:55,090
In a normal kitchen,
that would be plenty of time,
520
00:19:55,092 --> 00:19:58,026
but this is the tiniest...
Right behind.
521
00:19:58,028 --> 00:19:59,962
Hottest...
Oh, we're sweating to death?
522
00:19:59,964 --> 00:20:02,030
Kitchen I've been in.
523
00:20:02,032 --> 00:20:03,532
You don't like that pan?
What's happening?
524
00:20:03,534 --> 00:20:05,234
- Yeah, I'm gonna
just strain it.
525
00:20:05,236 --> 00:20:06,869
It's hard to strain it
with all the ducks in there.
526
00:20:06,871 --> 00:20:08,670
- It is so hot.
- All the fat.
527
00:20:08,672 --> 00:20:09,805
- Okay, I need some burners.
528
00:20:09,807 --> 00:20:10,939
- Bev, we need
to give them some burners.
529
00:20:10,941 --> 00:20:13,075
- Got it.
530
00:20:17,113 --> 00:20:19,214
- Right now I'm making
the fried garnish for the plate,
531
00:20:19,216 --> 00:20:20,783
which is gonna be
a sweet potato chain.
532
00:20:20,785 --> 00:20:22,417
You, Chris.
533
00:20:22,419 --> 00:20:24,787
Agh!
- What?
534
00:20:24,789 --> 00:20:26,588
- Potato link is brittle.
535
00:20:26,590 --> 00:20:28,190
I'm gonna have to go
with a different plan.
536
00:20:28,192 --> 00:20:30,292
- I was really worried
about Chris Jones
537
00:20:30,294 --> 00:20:31,960
and his bag of tricks,
538
00:20:31,962 --> 00:20:34,429
but at the same time,
I don't wanna be like,
539
00:20:34,431 --> 00:20:37,432
"Yeah, way to go, you ed
up the sweet potato.
540
00:20:37,434 --> 00:20:39,101
Now we're gonna
be in the bottom."
541
00:20:39,103 --> 00:20:41,136
But you ed up
the sweet potato.
542
00:20:41,138 --> 00:20:43,238
- Are you okay?
- - I really us here.
543
00:20:43,240 --> 00:20:45,741
I think I'm gonna have to
scratch the whole chain idea
544
00:20:45,743 --> 00:20:47,509
and just do
a sweet potato fry.
545
00:20:47,511 --> 00:20:48,577
I am really pissed
at myself.
546
00:20:48,579 --> 00:20:49,845
I should have nailed this.
547
00:20:49,847 --> 00:20:51,146
It's something
that I've done before.
548
00:20:51,148 --> 00:20:53,382
I got fries coming up.
549
00:20:56,386 --> 00:20:57,853
- Thank you all
for joining us.
550
00:20:57,855 --> 00:20:59,154
Cheers.
551
00:20:59,156 --> 00:21:01,256
- And thank you, Tim,
especially
552
00:21:01,258 --> 00:21:03,292
for letting us join
your game dinner.
553
00:21:03,294 --> 00:21:04,693
- Who's hungry?
554
00:21:04,695 --> 00:21:06,962
- Which animal are we eating?
- First?
555
00:21:06,964 --> 00:21:08,096
- On the wall?
556
00:21:08,098 --> 00:21:09,631
- Behind you,
that's the red deer.
557
00:21:09,633 --> 00:21:11,500
No jackalopes?
558
00:21:12,969 --> 00:21:14,469
- Ten minutes.
559
00:21:14,471 --> 00:21:15,771
- Chris, I say we pour
the pork in too.
560
00:21:15,773 --> 00:21:17,105
- That's gotta reduce.
561
00:21:17,107 --> 00:21:18,507
Let it stay on the back.
- I know.
562
00:21:18,509 --> 00:21:20,475
- Bev, don't move 'em
too quickly.
563
00:21:20,477 --> 00:21:21,877
Just let them hang out.
564
00:21:21,879 --> 00:21:23,345
- I think that--
- yep, just let 'em render.
565
00:21:23,347 --> 00:21:25,113
- They're gonna render slow.
- Yep, just let 'em render.
566
00:21:25,115 --> 00:21:28,317
Beverly asks a lot of questions
like a sous chef would ask.
567
00:21:28,319 --> 00:21:31,019
She doesn't think
like a chef.
568
00:21:31,021 --> 00:21:32,554
- Put the onions
on there too or no?
569
00:21:32,556 --> 00:21:33,956
- I think so.
I think this looks good.
570
00:21:33,958 --> 00:21:35,657
It's like a knife
to the heart.
571
00:21:35,659 --> 00:21:38,093
You don't wanna go home because
somebody else makes a mistake.
572
00:21:38,095 --> 00:21:39,428
You don't like it?
- I don't like the onions.
573
00:21:39,430 --> 00:21:40,596
I don't know why.
- Really?
574
00:21:40,598 --> 00:21:41,930
This is part
of my rustic style,
575
00:21:41,932 --> 00:21:43,365
so we're gonna have
to compromise.
576
00:21:43,367 --> 00:21:44,766
Okay.
577
00:21:44,768 --> 00:21:45,968
- Three minutes,
20 seconds.
578
00:21:45,970 --> 00:21:47,035
- A little more.
579
00:21:47,037 --> 00:21:49,104
- These still feel
really rare.
580
00:21:49,106 --> 00:21:51,340
- We pull the boar racks
out of the oven,
581
00:21:51,342 --> 00:21:53,976
and the centers aren't as
roasted as we need them to be.
582
00:21:53,978 --> 00:21:55,878
Luckily we have enough boar
583
00:21:55,880 --> 00:21:58,013
that we're able to get
enough off of it
584
00:21:58,015 --> 00:21:59,514
without using
the very center cuts,
585
00:21:59,516 --> 00:22:00,716
which are under.
586
00:22:00,718 --> 00:22:01,917
So I'm feeling good.
587
00:22:01,919 --> 00:22:03,485
- 26 seconds.
What am I missing?
588
00:22:03,487 --> 00:22:04,620
- We need to pick four more.
589
00:22:04,622 --> 00:22:05,921
- Cilantro.
Don't forget cilantro.
590
00:22:05,923 --> 00:22:07,055
This one doesn't have slaw.
591
00:22:07,057 --> 00:22:08,123
- Ahh!
592
00:22:12,862 --> 00:22:15,998
- Boar rack for sure.
593
00:22:16,000 --> 00:22:17,799
- Hello.
594
00:22:17,801 --> 00:22:20,002
We decided to do
peach barbecue sauce
595
00:22:20,004 --> 00:22:21,570
on roasted wild boar,
596
00:22:21,572 --> 00:22:24,306
a kohlrabi slaw,
and farro fried rice.
597
00:22:24,308 --> 00:22:26,041
- Thank you.
- Thank you.
598
00:22:27,578 --> 00:22:30,746
- Maybe if they would have
probably left the marinade off,
599
00:22:30,748 --> 00:22:32,681
it might have shined
a little bit better.
600
00:22:32,683 --> 00:22:33,815
- You know,
the slaw I like.
601
00:22:33,817 --> 00:22:34,983
It adds some texture
to the dish.
602
00:22:34,985 --> 00:22:36,919
I think the sauce
is really good.
603
00:22:36,921 --> 00:22:38,620
It's a nice plate of food.
It's not that exciting.
604
00:22:40,156 --> 00:22:43,825
- It's a fun, elegant way
to do barbecue.
605
00:22:43,827 --> 00:22:45,360
- We're gonna have
to nitpick everybody's dish.
606
00:22:45,362 --> 00:22:47,729
- Yeah.
- This slaw's a little watery.
607
00:22:47,731 --> 00:22:49,131
- Hi, sweetie.
608
00:22:49,133 --> 00:22:50,832
- As Chris and I come back
into the kitchen,
609
00:22:50,834 --> 00:22:52,200
I am a little uncomfortable.
610
00:22:52,202 --> 00:22:53,635
I did hear Paul say
that he thought
611
00:22:53,637 --> 00:22:55,037
the slaw was kind of watery.
612
00:22:55,039 --> 00:22:57,005
For me personally,
it's gut-wrenching.
613
00:22:57,007 --> 00:22:59,107
- Behind, please.
614
00:22:59,109 --> 00:23:00,642
- Move your whole thing
over here.
615
00:23:00,644 --> 00:23:02,077
I need this room for plates.
Okay?
616
00:23:02,079 --> 00:23:03,745
- I would like to do legs
a la minute.
617
00:23:03,747 --> 00:23:05,047
We can go,
boom, boom, boom like--
618
00:23:05,049 --> 00:23:06,148
- From me to you.
619
00:23:06,150 --> 00:23:07,582
- Don't worry about
the splatters.
620
00:23:07,584 --> 00:23:09,618
I'm gonna
clean it up right now.
621
00:23:15,892 --> 00:23:17,893
Today we made
a five-spice duck breast,
622
00:23:17,895 --> 00:23:20,295
creamy polenta,
pickled cherries,
623
00:23:20,297 --> 00:23:22,064
and then
the fresh salad.
624
00:23:22,066 --> 00:23:23,865
Thank you.
- Thank you.
625
00:23:25,668 --> 00:23:27,569
- I don't like the way
that the pickled cherries work.
626
00:23:27,571 --> 00:23:29,004
- The duck breast,
627
00:23:29,006 --> 00:23:30,205
it could have been
rendered a little bit more.
628
00:23:30,207 --> 00:23:32,107
It's a little rubbery for me.
629
00:23:32,109 --> 00:23:33,608
- It was all just
a little too safe.
630
00:23:33,610 --> 00:23:36,111
If I was in their shoes,
I'm trying to push myself.
631
00:23:36,113 --> 00:23:37,779
- Hmm?
- No crispy skin.
632
00:23:37,781 --> 00:23:38,847
- Okay.
633
00:23:38,849 --> 00:23:40,582
- Hi, ladies.
634
00:23:40,584 --> 00:23:42,284
- Your duck breast
is perfect.
635
00:23:42,286 --> 00:23:43,518
It's super tender.
636
00:23:43,520 --> 00:23:44,987
- I'm gonna let this
sit up here and rest.
637
00:23:44,989 --> 00:23:47,022
The difficulties for
our venison and beet gratin
638
00:23:47,024 --> 00:23:49,725
is making sure that the
gratin is perfectly cooked
639
00:23:49,727 --> 00:23:50,926
and seasoned,
640
00:23:50,928 --> 00:23:53,362
and Nyesha is very good
and making gratin.
641
00:23:53,364 --> 00:23:54,763
Perfect.
642
00:23:54,765 --> 00:23:57,599
Nyesha, can you set
your timer at eight minutes?
643
00:23:57,601 --> 00:23:59,534
- I think cooking
the venison properly
644
00:23:59,536 --> 00:24:01,136
is gonna be
our big challenge.
645
00:24:01,138 --> 00:24:02,471
Okay, I'm gonna start
on the peaches.
646
00:24:02,473 --> 00:24:04,239
You're four minutes out
on your eight-minute call.
647
00:24:04,241 --> 00:24:07,042
- Two minutes.
648
00:24:07,044 --> 00:24:09,845
These are not crispy.
They're soggy.
649
00:24:09,847 --> 00:24:13,148
The sweet potato ends up
not how I envisioned it.
650
00:24:13,150 --> 00:24:14,649
Ridiculous.
651
00:24:14,651 --> 00:24:16,651
Doesn't look that cute.
652
00:24:16,653 --> 00:24:18,620
These look like.
653
00:24:18,622 --> 00:24:21,823
And the whole plate is making me
a little nervous at this point.
654
00:24:21,825 --> 00:24:23,692
Don't let your sweat
drip in.
655
00:24:23,694 --> 00:24:24,893
Keep wiping.
656
00:24:30,600 --> 00:24:32,100
- The highlight of this dish
was the elk rack
657
00:24:32,102 --> 00:24:33,235
that we received.
658
00:24:33,237 --> 00:24:34,603
We marinated it overnight,
pan-seared it,
659
00:24:34,605 --> 00:24:36,738
and then oven-roast it
to medium rare.
660
00:24:36,740 --> 00:24:38,073
- Is there any
particular reason
661
00:24:38,075 --> 00:24:39,875
why you cut the sweet
potato in that shape?
662
00:24:39,877 --> 00:24:41,977
- I was actually trying
to do an elaborate technique
663
00:24:41,979 --> 00:24:44,513
that unfortunately
did not work out for me.
664
00:24:44,515 --> 00:24:45,847
So it was not as cool--
665
00:24:45,849 --> 00:24:48,817
- It is how
we wanted it to be.
666
00:24:48,819 --> 00:24:51,753
We just wanted to get height,
and we accomplished that.
667
00:24:51,755 --> 00:24:53,321
- Thank you.
668
00:24:53,323 --> 00:24:55,390
- Don't
tell them like that.
669
00:24:57,427 --> 00:24:58,960
- Personally I think this
particular piece of meat
670
00:24:58,962 --> 00:25:00,929
is seasoned well,
it's tender.
671
00:25:00,931 --> 00:25:02,397
- Visually, as soon as
the plate hit the table
672
00:25:02,399 --> 00:25:05,801
I was like, okay, 1982,
banquet menu.
673
00:25:05,803 --> 00:25:08,070
- Okay, listen, we're
probably going home,
674
00:25:08,072 --> 00:25:11,073
so do not
say anything to them
675
00:25:11,075 --> 00:25:12,974
about us not feeling good
about our dish.
676
00:25:12,976 --> 00:25:15,143
- The saving grace
of this dish
677
00:25:15,145 --> 00:25:17,412
is I may have really up
on the sweet potato chains,
678
00:25:17,414 --> 00:25:19,915
but I feel like I really did
a nice job cooking the meat.
679
00:25:19,917 --> 00:25:21,983
- The elk was
cooked perfectly, Grayson.
680
00:25:21,985 --> 00:25:23,151
- Yeah?
- Yeah.
681
00:25:23,153 --> 00:25:25,487
- Good.
682
00:25:25,489 --> 00:25:26,955
- I wish we had
butcher's twine.
683
00:25:26,957 --> 00:25:28,590
If it cracks at all,
684
00:25:28,592 --> 00:25:30,258
then that's gonna
be a problem.
685
00:25:30,260 --> 00:25:32,694
My main fear is that
that dang sausage
686
00:25:32,696 --> 00:25:34,129
is gonna be screwed up,
687
00:25:34,131 --> 00:25:35,997
'cause I'm having
to troubleshoot at this point,
688
00:25:35,999 --> 00:25:38,834
and it's taking longer
than Paul and I hoped.
689
00:25:38,836 --> 00:25:40,535
- Move the plate.
690
00:25:40,537 --> 00:25:43,405
I think the difficulties
in cooking a small quail
691
00:25:43,407 --> 00:25:45,607
are definitely
not overcooking the meat.
692
00:25:45,609 --> 00:25:48,043
Most game meat doesn't have
a lot of fat.
693
00:25:48,045 --> 00:25:51,113
It can get dry,
and that's definitely
694
00:25:51,115 --> 00:25:53,548
nothing that you wanna
serve the judges.
695
00:25:53,550 --> 00:25:56,017
- I've been hunting.
I have hunted before.
696
00:25:56,019 --> 00:25:57,853
When I was
a kid in Florida,
697
00:25:57,855 --> 00:26:00,088
we used to go catch gators.
698
00:26:00,090 --> 00:26:01,690
Actually, a lot of people
would go in canoes.
699
00:26:01,692 --> 00:26:03,158
I know some crazy kids
700
00:26:03,160 --> 00:26:06,228
that used to actually
jump on top of the gators.
701
00:26:06,230 --> 00:26:08,730
Small gators,
not large gators.
702
00:26:08,732 --> 00:26:10,098
But it's kinda dangerous.
703
00:26:14,937 --> 00:26:16,738
- Nyesha, you wanna give
a pokey-poke?
704
00:26:16,740 --> 00:26:18,573
Just want your second
opinion on these.
705
00:26:18,575 --> 00:26:20,876
I'm thinking steel need, like,
another three minutes?
706
00:26:20,878 --> 00:26:22,410
Think this looks
a little too rare?
707
00:26:22,412 --> 00:26:24,813
Unfortunately,
that venison is not cooking.
708
00:26:24,815 --> 00:26:26,615
I don't know if it was
just too many people
709
00:26:26,617 --> 00:26:28,783
in and out of the oven,
it lost its heat.
710
00:26:28,785 --> 00:26:31,353
I'm racking my brain
trying to figure out ways
711
00:26:31,355 --> 00:26:32,521
to do a quick cook on it.
712
00:26:32,523 --> 00:26:34,322
Just come look
at the inside of these.
713
00:26:34,324 --> 00:26:35,757
Maybe just give it
a quick sear on there?
714
00:26:35,759 --> 00:26:37,926
- Yep, baste it though.
715
00:26:37,928 --> 00:26:39,694
Dakota's extremely insecure,
716
00:26:39,696 --> 00:26:41,396
and I'm trying to, like,
build her confidence.
717
00:26:41,398 --> 00:26:44,900
- I say eight minutes tops.
No more, right, you think?
718
00:26:44,902 --> 00:26:46,768
- She says, "I'm confident
in cooking the meat."
719
00:26:46,770 --> 00:26:49,004
I'm gonna say, "you
rock it out, girl."
720
00:26:49,006 --> 00:26:52,240
- Ed, time, two minutes.
721
00:26:52,242 --> 00:26:54,442
- I wouldn't be embarrassed
to lose to any of my opponents
722
00:26:54,444 --> 00:26:56,678
in this competition.
They're all strong chefs.
723
00:26:56,680 --> 00:26:59,281
You cool with this?
- Yeah.
724
00:26:59,283 --> 00:27:01,950
- It's not always the best
chef that makes it to the end.
725
00:27:01,952 --> 00:27:03,552
I mean, you can have
a hiccup one night,
726
00:27:03,554 --> 00:27:04,853
and that's it,
you're gone.
727
00:27:04,855 --> 00:27:06,254
Where's the sea salt?
728
00:27:08,258 --> 00:27:11,426
- Thank you, sir.
729
00:27:11,428 --> 00:27:14,029
- Today we prepared for you
a sorghum quail,
730
00:27:14,031 --> 00:27:15,497
and we have
some pickled cherries,
731
00:27:15,499 --> 00:27:18,400
also eggplant
with a farci of quail.
732
00:27:18,402 --> 00:27:20,602
Enjoy.
733
00:27:20,604 --> 00:27:22,170
- The quail shines.
734
00:27:22,172 --> 00:27:23,672
We want the quail to be the
center of the plate, and it is.
735
00:27:23,674 --> 00:27:26,675
- And they have managed to bring
out all the earthy qualities
736
00:27:26,677 --> 00:27:27,876
of these ingredients.
737
00:27:31,415 --> 00:27:33,848
- Oh, that
God damn sausage.
738
00:27:33,850 --> 00:27:35,517
The sausage didn't poach
all the way through,
739
00:27:35,519 --> 00:27:37,652
and I'm not happy with it.
740
00:27:37,654 --> 00:27:39,020
So I have to go into plan B,
741
00:27:39,022 --> 00:27:41,489
where I take the forcemeat
I had packed,
742
00:27:41,491 --> 00:27:43,325
I tightly roll that,
743
00:27:43,327 --> 00:27:45,460
and start poaching
a new batch of sausage.
744
00:27:45,462 --> 00:27:46,528
They're not awesome.
745
00:27:46,530 --> 00:27:47,662
- Sarah's a perfectionist
746
00:27:47,664 --> 00:27:48,964
when it comes
to making her sausage.
747
00:27:48,966 --> 00:27:51,132
And it didn't kinda pan out
she wanted to.
748
00:27:51,134 --> 00:27:53,702
So I'm very worried
about the final cut.
749
00:27:53,704 --> 00:27:55,036
This can't be the challenge
750
00:27:55,038 --> 00:27:57,305
where both the people
from Texas are gonna go home.
751
00:27:57,307 --> 00:27:58,740
- Two coming in hot, hot.
752
00:27:58,742 --> 00:28:00,108
- Where's the clock,
Dakota?
753
00:28:00,110 --> 00:28:01,309
- One minute,
57 seconds.
754
00:28:01,311 --> 00:28:03,044
The plate is gorgeous.
755
00:28:03,046 --> 00:28:06,414
But no one has to tell me
that that meat is raw/rare.
756
00:28:06,416 --> 00:28:08,250
Are you happy with the meat?
You think it's too rare?
757
00:28:08,252 --> 00:28:09,351
- Do we have a choice?
758
00:28:09,353 --> 00:28:10,552
I'm freaking out
759
00:28:10,554 --> 00:28:12,887
because the venison
is not cooked properly.
760
00:28:12,889 --> 00:28:14,189
Just throw it on there.
761
00:28:14,191 --> 00:28:17,926
All Dakota had to do
was cook the venison properly.
762
00:28:17,928 --> 00:28:19,761
That should never happen
at this level.
763
00:28:20,964 --> 00:28:22,464
- All right,
this is extra.
764
00:28:24,634 --> 00:28:26,568
- We have a roasted
rack of venison
765
00:28:26,570 --> 00:28:29,771
with kabocha squash
and beet gratin.
766
00:28:29,773 --> 00:28:32,407
- Thank you.
- Thank you, enjoy.
767
00:28:32,409 --> 00:28:35,277
- I like the dish.
My biggest issue is the meat.
768
00:28:35,279 --> 00:28:36,544
It's a little bit
blue for me.
769
00:28:36,546 --> 00:28:39,147
- The venison flavor,
I think, was nice.
770
00:28:39,149 --> 00:28:41,016
- Texture's great
on the gratin.
771
00:28:41,018 --> 00:28:43,385
And the venison is
a little undercooked.
772
00:28:43,387 --> 00:28:44,919
- It's a little rare, yeah.
773
00:28:44,921 --> 00:28:46,288
- I'm very upset
at this point.
774
00:28:46,290 --> 00:28:50,091
It's a really
gut-wrenching feeling.
775
00:28:50,093 --> 00:28:52,961
- Three minutes, Sarah.
776
00:28:52,963 --> 00:28:54,262
Cutting it really close.
777
00:28:54,264 --> 00:28:55,263
- I know we are.
778
00:28:55,265 --> 00:28:56,531
- Olive oil, olive oil.
779
00:28:56,533 --> 00:28:58,900
- Where's the olive oil?
Where is it?
780
00:28:58,902 --> 00:29:00,368
- We're at one minute, 17.
781
00:29:00,370 --> 00:29:01,836
- Ah, Jesus Christ.
782
00:29:03,006 --> 00:29:04,239
This looks like.
783
00:29:04,241 --> 00:29:05,974
- Don't worry about it,
just keep on pushing.
784
00:29:05,976 --> 00:29:10,078
You got four seconds to
finish all the pepper on that.
785
00:29:11,615 --> 00:29:13,982
- The scariest thing, it's not
that I would be eliminated.
786
00:29:13,984 --> 00:29:17,686
It's that if something I did
would make Paul go home,
787
00:29:17,688 --> 00:29:19,321
I'd be devastated.
788
00:29:19,323 --> 00:29:21,189
I probably wouldn't be able
to forgive myself.
789
00:29:26,896 --> 00:29:28,663
- We prepared the squab
two ways.
790
00:29:28,665 --> 00:29:30,165
We pan-roasted the breast
791
00:29:30,167 --> 00:29:32,567
and made a sausage
out of the legs.
792
00:29:32,569 --> 00:29:34,235
- And we have
some nectarine pickles
793
00:29:34,237 --> 00:29:36,104
with shallots
and jalapeno.
794
00:29:36,106 --> 00:29:37,238
- Thank you both.
795
00:29:39,208 --> 00:29:41,009
- I like the sausage
with the nectarines
796
00:29:41,011 --> 00:29:42,911
all on the fork together
with the watercress.
797
00:29:42,913 --> 00:29:44,879
- I would have
liked to have seen
798
00:29:44,881 --> 00:29:46,948
a little more caramelization
on the skin.
799
00:29:46,950 --> 00:29:47,949
- Presentation
was a little sloppy.
800
00:29:47,951 --> 00:29:49,351
It looked a little rushed.
801
00:29:49,353 --> 00:29:52,987
But I think it's
a very nice plate of food.
802
00:29:52,989 --> 00:29:54,289
- Acid, I think
it overpowers--
803
00:29:54,291 --> 00:29:56,057
- What don't
you like about it?
804
00:29:56,059 --> 00:29:57,792
- You guys wanna sit down
right here in front of the fan?
805
00:29:57,794 --> 00:29:59,060
- I don't wanna sit.
806
00:29:59,062 --> 00:30:01,930
That sausage
killed me, guys.
807
00:30:01,932 --> 00:30:04,699
It just wasn't what
I wanted it to be.
808
00:30:04,701 --> 00:30:06,434
I make sausage
every day at work,
809
00:30:06,436 --> 00:30:07,769
and it's really
disappointing.
810
00:30:07,771 --> 00:30:09,604
This is not like
cooking normally.
811
00:30:09,606 --> 00:30:11,272
This is the hardest thing
I've ever done.
812
00:30:11,274 --> 00:30:12,607
This is like--
813
00:30:12,609 --> 00:30:13,608
- You know what,
it's okay to cry.
814
00:30:13,610 --> 00:30:15,377
You know,
totally cool.
815
00:30:15,379 --> 00:30:18,279
We all understand
how stressful this is, okay?
816
00:30:18,281 --> 00:30:19,647
We all handle stress
differently.
817
00:30:24,620 --> 00:30:25,754
- Good evening, chefs.
818
00:30:25,756 --> 00:30:26,755
- Hi.
819
00:30:26,757 --> 00:30:29,057
- Can we please
see Ed and Ty?
820
00:30:29,059 --> 00:30:30,091
Thank you.
821
00:30:30,093 --> 00:30:32,026
- Congratulations.
822
00:30:32,028 --> 00:30:34,429
- Congratulations, guys.
823
00:30:46,609 --> 00:30:47,675
- Ed...
824
00:30:47,677 --> 00:30:49,411
Ty...
825
00:30:49,413 --> 00:30:51,146
Congratulations.
826
00:30:54,084 --> 00:30:55,216
- Ed and Ty,
827
00:30:55,218 --> 00:30:57,285
you'll be splitting $10,000,
828
00:30:57,287 --> 00:30:58,787
furnished by Healthy Choice.
829
00:30:58,789 --> 00:31:00,522
Thank you.
830
00:31:00,524 --> 00:31:03,691
- I won the quickfire
and the elimination.
831
00:31:03,693 --> 00:31:04,993
It feels amazing,
832
00:31:04,995 --> 00:31:07,829
especially after
being in the bottom.
833
00:31:07,831 --> 00:31:09,564
I want to make sure that I
make it to the winner's circle.
834
00:31:09,566 --> 00:31:11,433
I want to win
this competition.
835
00:31:11,435 --> 00:31:13,334
- I'm really happy for you guys,
congratulations.
836
00:31:13,336 --> 00:31:14,636
Ten grand's a lot of money.
837
00:31:14,638 --> 00:31:15,770
- Damn straight.
838
00:31:15,772 --> 00:31:17,639
I looked into
all those chefs' faces,
839
00:31:17,641 --> 00:31:21,342
and I'm like, man, I did not
make an ass out of myself
840
00:31:21,344 --> 00:31:23,278
in front of you guys.
841
00:31:23,280 --> 00:31:24,646
- You'll have, along with
your fellow chefs,
842
00:31:24,648 --> 00:31:27,715
15 minutes to decide
which three teams
843
00:31:27,717 --> 00:31:30,685
to send out to face
elimination.
844
00:31:30,687 --> 00:31:31,686
Good luck.
845
00:31:31,688 --> 00:31:33,755
- Thank you.
846
00:31:36,692 --> 00:31:38,593
- Hey, guys.
847
00:31:38,595 --> 00:31:40,962
- It was a beautiful dish.
You guys should be proud.
848
00:31:40,964 --> 00:31:42,263
- Absolutely.
849
00:31:46,035 --> 00:31:48,203
- What do you guys wanna do?
850
00:31:56,675 --> 00:31:58,476
- I almost wish they could
just pick it for us,
851
00:31:58,478 --> 00:32:00,945
you know what I mean?
So we don't have to talk it out.
852
00:32:00,947 --> 00:32:03,081
- This is gonna be
the toughest decision,
853
00:32:03,083 --> 00:32:04,449
but maybe we'll
make them make it.
854
00:32:04,451 --> 00:32:05,616
- No.
855
00:32:05,618 --> 00:32:07,785
- We'll just, like, vote.
856
00:32:07,787 --> 00:32:09,487
- You're not gonna
vote for yourself.
857
00:32:09,489 --> 00:32:11,122
- Neither will you,
you know.
858
00:32:13,792 --> 00:32:16,728
- I know I don't wanna
see Heather go home,
859
00:32:16,730 --> 00:32:18,663
'cause she's a really
good friend of mine.
860
00:32:18,665 --> 00:32:21,232
But all of us might have
to make some tough decisions.
861
00:32:21,234 --> 00:32:23,101
- I hate this,
by the way.
862
00:32:23,103 --> 00:32:24,235
- It blows.
863
00:32:33,396 --> 00:32:35,290
- We're all here.
We all know what we're doing.
864
00:32:35,292 --> 00:32:36,758
I could start.
865
00:32:36,760 --> 00:32:38,527
Heather and Beverly, like,
it's not my style...
866
00:32:38,529 --> 00:32:40,262
So it's definitely
not one of my favorites.
867
00:32:40,264 --> 00:32:43,465
- Right.
- And Nyesha and Dakota.
868
00:32:43,467 --> 00:32:45,834
I thought your meat
was a little tough.
869
00:32:45,836 --> 00:32:47,169
Chris and Grayson,
870
00:32:47,171 --> 00:32:49,471
I felt like the meat
was a little dry
871
00:32:49,473 --> 00:32:52,007
when I ate it.
872
00:32:52,009 --> 00:32:54,109
- I mean, you guys know,
you asked me how the meat was.
873
00:32:54,111 --> 00:32:55,711
I thought it was too rare.
You know.
874
00:32:55,713 --> 00:32:58,480
- Oh, Yeah, I mean--
875
00:32:58,482 --> 00:33:00,649
- And you guys's.
876
00:33:00,651 --> 00:33:02,818
I didn't understand
the tied bouquet.
877
00:33:02,820 --> 00:33:04,686
- So who's your third?
- I can't pick a third.
878
00:33:04,688 --> 00:33:06,755
- But we're all going through
and doing our--
879
00:33:06,757 --> 00:33:08,557
- Oh, I get what
you're saying, Grayson.
880
00:33:08,559 --> 00:33:09,925
You don't have to tell me
about the process.
881
00:33:09,927 --> 00:33:13,962
I understand.
I understand.
882
00:33:14,998 --> 00:33:16,064
- Guys, just to touch in,
883
00:33:16,066 --> 00:33:17,599
we've used over
half our time.
884
00:33:17,601 --> 00:33:18,967
- We gotta make a decision.
885
00:33:18,969 --> 00:33:20,569
- So let's go then.
Elk.
886
00:33:20,571 --> 00:33:22,604
Raise your hand if you think
elk should go to the room.
887
00:33:22,606 --> 00:33:24,906
Please.
888
00:33:24,908 --> 00:33:26,274
Elk it is.
889
00:33:26,276 --> 00:33:27,876
- Elk's in.
890
00:33:27,878 --> 00:33:31,813
- Raise your hand if you think
duck should go to the room.
891
00:33:31,815 --> 00:33:34,649
Duck it is.
892
00:33:34,651 --> 00:33:38,687
- Venison.
893
00:33:38,689 --> 00:33:40,055
- I think some of us
894
00:33:40,057 --> 00:33:42,024
are probably conspiring
a little bit,
895
00:33:42,026 --> 00:33:45,127
but if you try and screw over
one person today,
896
00:33:45,129 --> 00:33:48,230
you might be on
their team tomorrow.
897
00:33:48,232 --> 00:33:50,399
So I think the claws still
haven't really come out yet.
898
00:33:50,401 --> 00:33:53,235
- There we go, that's three.
899
00:33:56,372 --> 00:33:57,739
- It's gonna get worse.
900
00:33:57,741 --> 00:34:00,042
All right, you guys,
we'll see you in a little while.
901
00:34:01,511 --> 00:34:02,544
- Bye.
902
00:34:02,546 --> 00:34:03,612
- Bye, guys.
903
00:34:06,917 --> 00:34:13,922
♪
904
00:34:13,924 --> 00:34:17,125
- Obviously your fellow chefs
felt you served
905
00:34:17,127 --> 00:34:21,263
the three worst dishes
at dinner.
906
00:34:21,265 --> 00:34:24,833
Tonight an entire team
will be going home.
907
00:34:28,438 --> 00:34:30,806
- You guys all feel
you deserve to be here?
908
00:34:30,808 --> 00:34:32,307
- Well, I don't think
we should be here.
909
00:34:32,309 --> 00:34:33,675
I mean,
personally I would serve
910
00:34:33,677 --> 00:34:35,010
that dish again
in my restaurant.
911
00:34:35,012 --> 00:34:37,679
- Why do you guys
think you're up here?
912
00:34:37,681 --> 00:34:41,917
- Maybe because I was on
the top from the last challenge.
913
00:34:41,919 --> 00:34:44,086
I mean, you never know.
914
00:34:44,088 --> 00:34:46,421
- I think for the most part
these weren't bad dishes.
915
00:34:46,423 --> 00:34:47,856
I think, Dakota,
you know exactly
916
00:34:47,858 --> 00:34:49,124
what went wrong
with the dish.
917
00:34:49,126 --> 00:34:50,892
I thought the entire dish
was delicious.
918
00:34:50,894 --> 00:34:52,627
I like the components,
919
00:34:52,629 --> 00:34:53,962
but this was a game challenge,
920
00:34:53,964 --> 00:34:56,998
and that venison was really,
really undercooked.
921
00:34:57,000 --> 00:34:59,000
- Time was running out,
922
00:34:59,002 --> 00:35:01,870
and we had to either
put a very rare piece of meat
923
00:35:01,872 --> 00:35:03,972
on the plate
or nothing at all.
924
00:35:03,974 --> 00:35:05,841
- Nyesha, did it
never occur to you,
925
00:35:05,843 --> 00:35:07,375
let me just go see
if she needs help?
926
00:35:07,377 --> 00:35:09,211
Or let me just take a look?
Or...
927
00:35:09,213 --> 00:35:10,579
- By the time
I did check back,
928
00:35:10,581 --> 00:35:14,416
I was like, dude, this
is definitely way under and--
929
00:35:14,418 --> 00:35:17,052
- I'm very disappointed that
such an easy thing
930
00:35:17,054 --> 00:35:19,988
that I've cooked
so many times,
931
00:35:19,990 --> 00:35:23,859
that I could just completely
let fall out of my grasp.
932
00:35:23,861 --> 00:35:25,760
- Overall, I thought
the flavor sequence in your dish
933
00:35:25,762 --> 00:35:27,496
was really good.
It married really well.
934
00:35:27,498 --> 00:35:31,600
It worked.
It was just the meat.
935
00:35:31,602 --> 00:35:33,235
- Grayson and Chris.
936
00:35:33,237 --> 00:35:35,137
- I think that we played it
a little bit safe
937
00:35:35,139 --> 00:35:37,105
with the juniper.
938
00:35:37,107 --> 00:35:38,607
- I thought the meat
was cooked pretty well.
939
00:35:38,609 --> 00:35:42,477
The potato was like...Wah?
940
00:35:42,479 --> 00:35:44,813
- In retrospect, I shouldn't
have even put it on the plate.
941
00:35:44,815 --> 00:35:46,515
- It sounds like the only reason
you wanted it on the plate
942
00:35:46,517 --> 00:35:48,416
was to show us
this chain link fence thing.
943
00:35:48,418 --> 00:35:50,418
- I thought the flavors
would go nicely together.
944
00:35:50,420 --> 00:35:54,022
- You may be living and dying
by that sweet potato fence.
945
00:35:54,024 --> 00:35:56,491
- Oui.
946
00:35:56,493 --> 00:35:58,093
- Any idea why you're
here Beverly?
947
00:35:58,095 --> 00:36:00,795
- Maybe less protein versus--
948
00:36:00,797 --> 00:36:04,332
- We're also trying to balance
two chefs in one plate.
949
00:36:04,334 --> 00:36:05,734
- You know,
when the plate arrived
950
00:36:05,736 --> 00:36:08,270
the first bite I had
of the leg was really good,
951
00:36:08,272 --> 00:36:10,138
while the breast still had,
you know,
952
00:36:10,140 --> 00:36:12,774
another five or eight
minutes of rendering.
953
00:36:12,776 --> 00:36:14,176
- I thought the duck,
954
00:36:14,178 --> 00:36:17,379
although the skin
wasn't crispy enough,
955
00:36:17,381 --> 00:36:19,114
it was very tender.
956
00:36:19,116 --> 00:36:20,415
- And it felt not so much
like a finished dish
957
00:36:20,417 --> 00:36:22,284
but a collection
of ingredients.
958
00:36:22,286 --> 00:36:24,553
- We also don't really, like,
959
00:36:24,555 --> 00:36:26,321
even throughout
this entire competition,
960
00:36:26,323 --> 00:36:27,822
we have not seen
eye to eye.
961
00:36:27,824 --> 00:36:29,891
- I don't think we--
962
00:36:29,893 --> 00:36:32,494
- I do, I think our work
ethics are completely different.
963
00:36:32,496 --> 00:36:36,631
I do, especially
in the last challenge.
964
00:36:36,633 --> 00:36:38,333
In the last challenge,
965
00:36:38,335 --> 00:36:40,502
you really had shrimp.
966
00:36:40,504 --> 00:36:43,238
That's really what you focused
on for two days.
967
00:36:43,240 --> 00:36:46,341
- Wow, that just
really hits me,
968
00:36:46,343 --> 00:36:48,643
because I have
a really strong work ethic.
969
00:36:48,645 --> 00:36:53,014
And that's 400 shrimp
to peel, devein perfectly.
970
00:36:53,016 --> 00:36:54,716
She helped me peel them
at the very end,
971
00:36:54,718 --> 00:36:56,151
but I didn't ask you to.
972
00:36:56,153 --> 00:36:58,853
- No, your teammate did.
973
00:37:01,090 --> 00:37:03,358
- I'm not liking
this conversation.
974
00:37:03,360 --> 00:37:08,563
I think she is an extremely
hard-working, strong cook.
975
00:37:08,565 --> 00:37:11,132
I mean, she kicks butt
in the kitchen.
976
00:37:11,134 --> 00:37:13,235
Because everybody doesn't
see eye to eye,
977
00:37:13,237 --> 00:37:14,903
that happens
in everyday life.
978
00:37:14,905 --> 00:37:17,505
- So how did this
manifest itself today?
979
00:37:17,507 --> 00:37:18,607
You didn't trust her?
980
00:37:18,609 --> 00:37:20,275
- She doesn't trust herself.
981
00:37:20,277 --> 00:37:23,078
Sometimes you don't
have enough self-confidence
982
00:37:23,080 --> 00:37:26,881
to push through
and get the results.
983
00:37:28,150 --> 00:37:30,118
- Teamwork
is asking questions
984
00:37:30,120 --> 00:37:32,287
and making sure
we're on the same page.
985
00:37:32,289 --> 00:37:33,555
And I do have confidence,
986
00:37:33,557 --> 00:37:35,156
but it comes off
in a different way.
987
00:37:35,158 --> 00:37:38,660
I still think that the dish
was a very delicious dish,
988
00:37:38,662 --> 00:37:40,262
and I stand by it.
989
00:37:40,264 --> 00:37:41,329
- Thank you.
That'll be all.
990
00:37:41,331 --> 00:37:42,330
- Thanks.
991
00:37:49,705 --> 00:37:51,406
- What did they say?
992
00:37:51,408 --> 00:37:53,241
- Yeah, I mean, you know,
a lot of things came up.
993
00:37:53,243 --> 00:37:56,044
Bev, I'm sorry if you think
that I hurt your feelings,
994
00:37:56,046 --> 00:37:57,312
but that's the truth.
995
00:37:57,314 --> 00:37:59,214
I didn't call you out
in the last challenge
996
00:37:59,216 --> 00:38:01,683
at the judges' table,
and you know what?
997
00:38:01,685 --> 00:38:03,285
I feel like I had
no say in our dish.
998
00:38:03,287 --> 00:38:05,287
I kept telling you I didn't want
to do anything Asian.
999
00:38:05,289 --> 00:38:06,988
You didn't listen
to any of my ideas.
1000
00:38:06,990 --> 00:38:08,857
- They didn't say they didn't
like the Asian flavors.
1001
00:38:08,859 --> 00:38:10,458
- They thought the whole
dish was confusing.
1002
00:38:10,460 --> 00:38:11,960
- They didn't say they didn't
they're not wrong.Ors.
1003
00:38:11,962 --> 00:38:13,862
- Definitely think
Heather crossed the line.
1004
00:38:13,864 --> 00:38:15,397
I just don't work that way.
1005
00:38:15,399 --> 00:38:17,699
I don't feel better when
I put someone else down.
1006
00:38:17,701 --> 00:38:19,034
It makes me feel worse.
1007
00:38:19,036 --> 00:38:22,504
- I just feel like
selling her out
1008
00:38:22,506 --> 00:38:23,972
may have sold you out.
1009
00:38:23,974 --> 00:38:25,173
- It's not selling her out.
1010
00:38:25,175 --> 00:38:27,175
- Okay, no, no--
no, stop, stop.
1011
00:38:27,177 --> 00:38:30,378
- No, you stop.
You guys don't speak up.
1012
00:38:30,380 --> 00:38:33,214
Everybody who has worked
with Bev on a team,
1013
00:38:33,216 --> 00:38:34,849
all has--has--
- that doesn't mean
1014
00:38:34,851 --> 00:38:36,551
that I think she has
a bad work ethic.
1015
00:38:36,553 --> 00:38:38,987
- There's 13 people
trying to create a dinner
1016
00:38:38,989 --> 00:38:40,355
for 200 people,
1017
00:38:40,357 --> 00:38:42,824
and one person works
on shrimp for two days?
1018
00:38:42,826 --> 00:38:44,025
Seriously?
1019
00:38:44,027 --> 00:38:45,293
What would you do
if that was
1020
00:38:45,295 --> 00:38:46,494
one of our cooks
or your sous chefs?
1021
00:38:46,496 --> 00:38:47,662
Think about it.
1022
00:38:47,664 --> 00:38:49,164
- I don't really understand
1023
00:38:49,166 --> 00:38:51,599
why you would
call out your partner,
1024
00:38:51,601 --> 00:38:54,869
because it's
a double elimination.
1025
00:38:54,871 --> 00:38:56,905
Like, you're going home too.
1026
00:38:56,907 --> 00:38:59,007
- Ultimately
we worked as a team.
1027
00:38:59,009 --> 00:39:02,310
Every decision
on that dish is together.
1028
00:39:02,312 --> 00:39:03,445
You know what I mean?
1029
00:39:03,447 --> 00:39:05,080
- I don't wanna be
on the bottom.
1030
00:39:05,082 --> 00:39:07,148
I wanna be on the bottom
'cause it's my own stuff,
1031
00:39:07,150 --> 00:39:08,450
that I did it,
1032
00:39:08,452 --> 00:39:10,919
that I had control
of everything on that plate,
1033
00:39:10,921 --> 00:39:13,321
that's when I want to get sent
home if it's not good enough.
1034
00:39:13,323 --> 00:39:15,323
Not because
somebody else played a part
1035
00:39:15,325 --> 00:39:19,194
in what I have put out.
1036
00:39:22,932 --> 00:39:24,699
- I think clearly
the pressure of the competition
1037
00:39:24,701 --> 00:39:26,000
is starting to wear
on some of them.
1038
00:39:26,002 --> 00:39:27,736
- But that's
kind of irrelevant.
1039
00:39:27,738 --> 00:39:29,104
We don't really care.
1040
00:39:29,106 --> 00:39:31,039
I agree 100% with their
peers who sent them back.
1041
00:39:31,041 --> 00:39:32,374
I thought this is exactly
who should be here.
1042
00:39:32,376 --> 00:39:35,110
- Yeah, and I think
there's a good chance
1043
00:39:35,112 --> 00:39:37,645
that Grayson and Chris
could go home
1044
00:39:37,647 --> 00:39:39,781
just because of those ideas
that he had.
1045
00:39:39,783 --> 00:39:41,683
They just weren't
well-executed.
1046
00:39:41,685 --> 00:39:43,485
- First and foremost,
think about flavor.
1047
00:39:43,487 --> 00:39:45,520
Think about the direction
the dish is going to.
1048
00:39:45,522 --> 00:39:47,622
And then if you can
work that stuff in, work it in.
1049
00:39:47,624 --> 00:39:49,691
But don't start
with this idea
1050
00:39:49,693 --> 00:39:53,061
and then everything else
has to work around it.
1051
00:39:53,063 --> 00:39:55,263
- Nyesha and Dakota
didn't come through
1052
00:39:55,265 --> 00:39:56,598
on delivering
the main part of the plate,
1053
00:39:56,600 --> 00:39:57,966
which is the venison.
1054
00:39:57,968 --> 00:39:59,701
- The rest of their dish
was, I think, so good.
1055
00:39:59,703 --> 00:40:00,702
- It was great.
- So delicious.
1056
00:40:00,704 --> 00:40:01,970
- Really delicious.
1057
00:40:01,972 --> 00:40:03,471
I mean, that gratin
was fabulous.
1058
00:40:03,473 --> 00:40:06,107
I was really surprised to hear
that Nyesha didn't check
1059
00:40:06,109 --> 00:40:08,543
in on that venison
when it came out of the oven.
1060
00:40:08,545 --> 00:40:10,044
Just another set of hands,
you know?
1061
00:40:10,046 --> 00:40:11,646
- If you're working
well as a team,
1062
00:40:11,648 --> 00:40:15,150
you have no problem with
somebody coming over and going,
1063
00:40:15,152 --> 00:40:16,518
"is it right?
Is it good?
1064
00:40:16,520 --> 00:40:17,752
Is it accurate?"
1065
00:40:21,657 --> 00:40:23,825
Heather and Beverly,
just--I mean, there were just
1066
00:40:23,827 --> 00:40:25,660
flaws in their teamwork.
1067
00:40:25,662 --> 00:40:27,495
- And portion-wise,
it was just too big.
1068
00:40:27,497 --> 00:40:29,297
It was a big messy plate
of food.
1069
00:40:29,299 --> 00:40:30,865
- Heather was holding
it against Beverly
1070
00:40:30,867 --> 00:40:32,534
for something that happened
in previous challenges.
1071
00:40:32,536 --> 00:40:35,503
This is Top Chef.
Every day is new.
1072
00:40:35,505 --> 00:40:36,971
- You gotta have
a baseball memory.
1073
00:40:36,973 --> 00:40:38,406
If you strike out one me,
you get to the plate
1074
00:40:38,408 --> 00:40:39,774
you can't take about
the strike out
1075
00:40:39,776 --> 00:40:41,075
you had last time.
- Yeah.
1076
00:40:41,077 --> 00:40:42,410
- So you come into
the next challenge,
1077
00:40:42,412 --> 00:40:46,247
you gotta make it happen.
1078
00:40:46,249 --> 00:40:49,584
- Well, I think we know which
team had the worst dish tonight.
1079
00:40:49,586 --> 00:40:50,685
- Yeah.
1080
00:40:50,687 --> 00:40:53,254
- Okay, let's get
them out here.
1081
00:41:06,469 --> 00:41:14,141
♪
1082
00:41:14,143 --> 00:41:17,044
- Chefs, tonight's challenge
was to prepare a game meal.
1083
00:41:17,046 --> 00:41:19,480
Your fellow chefs voted
your dishes the worst dishes
1084
00:41:19,482 --> 00:41:22,216
of the night,
and we agreed.
1085
00:41:22,218 --> 00:41:25,252
♪
1086
00:41:25,254 --> 00:41:27,855
Chris and Grayson, the dish
was kind of all over the place.
1087
00:41:27,857 --> 00:41:29,089
Very competing flavors.
1088
00:41:29,091 --> 00:41:31,992
It just didn't work
very well.
1089
00:41:31,994 --> 00:41:33,527
Dakota and Nyesha,
1090
00:41:33,529 --> 00:41:38,332
that venison, just really,
really undercooked.
1091
00:41:38,334 --> 00:41:39,900
Beverly and Heather,
1092
00:41:39,902 --> 00:41:41,869
the duck wasn't crispy enough,
1093
00:41:41,871 --> 00:41:43,437
didn't render enough fat out.
1094
00:41:43,439 --> 00:41:45,573
But more importantly, almost
like two different dishes.
1095
00:41:45,575 --> 00:41:48,809
You guys clearly didn't work
together and it really showed.
1096
00:41:49,911 --> 00:41:51,111
Tough challenge.
1097
00:41:51,113 --> 00:41:52,680
You know, game is very,
very difficult to cook.
1098
00:41:52,682 --> 00:41:54,748
And unfortunately,
for two of you,
1099
00:41:54,750 --> 00:41:56,850
the game will be over.
1100
00:41:56,852 --> 00:42:03,123
♪
1101
00:42:03,125 --> 00:42:05,259
Dakota...
1102
00:42:05,261 --> 00:42:07,494
Nyesha...
1103
00:42:07,496 --> 00:42:09,697
Please pack
your knives and go.
1104
00:42:11,900 --> 00:42:13,067
I'm sorry.
- It's good.
1105
00:42:13,069 --> 00:42:15,402
- That'll be all.
1106
00:42:15,404 --> 00:42:17,571
- I am really upset
with myself
1107
00:42:17,573 --> 00:42:19,873
for not taking more control.
1108
00:42:19,875 --> 00:42:21,875
Don't even cry.
- No.
1109
00:42:21,877 --> 00:42:23,811
- Nyesha was awesome.
1110
00:42:23,813 --> 00:42:25,379
She followed up on everything
1111
00:42:25,381 --> 00:42:26,714
that she said
she was going to do,
1112
00:42:26,716 --> 00:42:29,483
and I didn't.
1113
00:42:29,485 --> 00:42:30,851
- The game challenge ended
1114
00:42:30,853 --> 00:42:32,486
in really, really
undercooked venison.
1115
00:42:35,090 --> 00:42:36,824
- No.
1116
00:42:36,826 --> 00:42:39,259
- She should not be going home,
that's all I gotta say.
1117
00:42:39,261 --> 00:42:42,262
It's a stupid thing of not
being able to cook venison
1118
00:42:42,264 --> 00:42:44,531
that I've cooked
a million times.
1119
00:42:44,533 --> 00:42:47,334
And then I gotta take
Nyesha down with me,
1120
00:42:47,336 --> 00:42:49,503
and that sucks.
1121
00:42:49,505 --> 00:42:51,238
Bye.
1122
00:42:51,240 --> 00:42:52,973
- Bye, mama.
1123
00:42:52,975 --> 00:42:55,843
- I'm frustrated that
I cannot continue to compete
1124
00:42:55,845 --> 00:42:57,645
when I know that
there's cooks in there
1125
00:42:57,647 --> 00:43:01,615
that have nothing on me.
1126
00:43:01,617 --> 00:43:02,783
- I feel like
I'm gonna go home
1127
00:43:02,785 --> 00:43:05,552
d I've disappointed
so many people,
1128
00:43:05,554 --> 00:43:07,054
including myself.
1129
00:43:11,326 --> 00:43:13,694
- Tonight on
Last Chance Kitchen,
1130
00:43:13,696 --> 00:43:15,929
Dakota and Nyesha
fight to avoid
1131
00:43:15,931 --> 00:43:19,233
reliving their worst nightmare,
another double elimination.
1132
00:43:19,235 --> 00:43:20,901
One is filled with guilt.
1133
00:43:20,903 --> 00:43:22,269
The other, revenge.
1134
00:43:22,271 --> 00:43:24,438
Can either beat
winning Whitney
1135
00:43:24,440 --> 00:43:26,340
and earn a spot
back in the competition?
1136
00:43:26,342 --> 00:43:31,178
To watch Last Chance Kitchen,
go to bravotv.com now.
1137
00:43:31,180 --> 00:43:33,013
Next on Top Chef...
1138
00:43:33,015 --> 00:43:34,248
- Load 'em out.
1139
00:43:34,250 --> 00:43:35,549
- We're ready
to hit the road,
1140
00:43:35,551 --> 00:43:37,584
so bring on Austin.
- Welcome to Austin.
1141
00:43:39,755 --> 00:43:41,889
- Really freaking cool
that Patti LaBelle is here.
1142
00:43:41,891 --> 00:43:45,693
- It goes down
to the wire today.
1143
00:43:45,695 --> 00:43:46,960
- Rescue, rescue.
1144
00:43:46,962 --> 00:43:48,162
That's what I'm trying
to do right now,
1145
00:43:48,164 --> 00:43:49,730
but time is running out.
1146
00:43:49,732 --> 00:43:51,665
- The dish was
just seared too hard.
1147
00:43:51,667 --> 00:43:54,368
- I expected
a lot more from you.
1148
00:43:54,393 --> 00:43:58,393
== sync by elderman ==