1
00:00:06,309 --> 00:00:07,561
Jen went balls out.

2
00:00:07,858 --> 00:00:09,158
She went hard, but they were like

3
00:00:09,236 --> 00:00:11,037
"we just don't like it."

4
00:00:11,038 --> 00:00:13,439
No way.
It wasn't bland.

5
00:00:13,440 --> 00:00:14,941
I will fight to the death
on this.

6
00:00:14,942 --> 00:00:16,242
Oh, wow.

7
00:00:16,243 --> 00:00:18,014
Jen, please pack
your knives and go.

8
00:00:18,015 --> 00:00:19,821
It's [Bleep] Bull[Bleep].

9
00:00:19,822 --> 00:00:22,747
Not even close to being even
close to the [Bleep] bottom,

10
00:00:22,748 --> 00:00:24,713
not even [Bleep] close!

11
00:00:24,714 --> 00:00:26,544
Jen going home--
it's definitely

12
00:00:26,545 --> 00:00:28,146
the biggest shock
of the competition.

13
00:00:28,147 --> 00:00:30,152
Jen's a lot stronger of a Chef
than Jamie is.

14
00:00:30,153 --> 00:00:31,652
I think everyone knows that.

15
00:00:31,653 --> 00:00:33,119
And then I cut myself,

16
00:00:33,120 --> 00:00:36,127
and I left
to go get stitches.

17
00:00:36,128 --> 00:00:37,893
The fact that there was, like,
a choice to go,

18
00:00:37,894 --> 00:00:40,092
you should have just bandaged
it up and worked through it.

19
00:00:40,093 --> 00:00:42,425
Jamie didn't need to go
to the hospital for her finger,

20
00:00:42,426 --> 00:00:44,596
end of story.

21
00:00:49,834 --> 00:00:52,599
16 Chefs remain to fight it out,

22
00:00:52,600 --> 00:00:55,065
for half a million dollars
in cash and prizes,

23
00:00:55,066 --> 00:00:57,633
the most in <i>Top Chef</i> history,

24
00:00:57,634 --> 00:00:59,233
and the grand prize--

25
00:00:59,234 --> 00:01:01,301
a feature
in <i>Food & Wine</i> magazine,

26
00:01:01,302 --> 00:01:05,403
a showcase at the annual
<i>Food & Wine</i> classic in Aspen,

27
00:01:05,404 --> 00:01:09,275
$200,000 to pursue
their culinary dreams,

28
00:01:09,276 --> 00:01:11,442
furnished by Buitoni,

29
00:01:11,443 --> 00:01:14,276
and the title
that's eluded them all--

30
00:01:14,277 --> 00:01:15,208
Top Chef.

31
00:01:15,408 --> 00:01:18,908
<font color=#00ff00>♪ Top Chef: All-Stars 8x03 ♪</font>
<font color=#00ffff>New Yorks Finest</font>
Original Air Date on December 15, 2010

32
00:01:19,108 --> 00:01:22,708
== sync by <font color=#00ff00>elderman</font> ==
== for <font color=#00ffff>www.addic7ed.com</font> ==

33
00:01:23,950 --> 00:01:26,052
Walking
into the <i>Top Chef</i> kitchen,

34
00:01:26,053 --> 00:01:27,921
I'm just like, "holy [Bleep]."

35
00:01:27,922 --> 00:01:30,156
David Chang
is basically the man.

36
00:01:30,157 --> 00:01:32,625
He's built
a restaurant empire

37
00:01:32,626 --> 00:01:34,960
faster than anybody,
and his food's delicious.

38
00:01:34,961 --> 00:01:37,397
Meet Chef David Chang,

39
00:01:37,398 --> 00:01:40,900
one of New York City's
brightest culinary stars.

40
00:01:40,901 --> 00:01:44,670
He's the Chef and owner
of all the Momofuku restaurants

41
00:01:44,671 --> 00:01:46,839
as well as Ma Peche.

42
00:01:46,840 --> 00:01:49,207
- How you guys doing?
- Good morning, Chef.

43
00:01:49,208 --> 00:01:52,075
This quickfire will test
your skill and talent

44
00:01:52,076 --> 00:01:53,276
against the clock.

45
00:01:57,780 --> 00:02:00,681
First, we're gonna split
into four teams of four.

46
00:02:00,682 --> 00:02:02,249
You walked in here
in a random order,

47
00:02:02,250 --> 00:02:04,551
and that's how
we're gonna split these teams.

48
00:02:04,552 --> 00:02:06,920
Angelo,
you and the three people

49
00:02:06,921 --> 00:02:08,922
on your right are one team.

50
00:02:08,923 --> 00:02:10,791
This is
a really strong team.

51
00:02:10,792 --> 00:02:12,993
You know, Tiffany's very,
very well trained.

52
00:02:12,994 --> 00:02:15,028
Mike Isabella's really good.

53
00:02:15,029 --> 00:02:16,896
Angelo, you know,
he wears his pants

54
00:02:16,897 --> 00:02:19,698
a little too tight for me,
but he's a great Chef.

55
00:02:19,699 --> 00:02:22,768
Dale, you and the three people
on your right are a team.

56
00:02:22,769 --> 00:02:24,936
Antonia, same for you.

57
00:02:24,937 --> 00:02:27,171
Stephen,
that leaves the four of you.

58
00:02:27,172 --> 00:02:29,740
I'm really happy to work
with Blais again.

59
00:02:29,741 --> 00:02:32,142
Tre is an animal
in the kitchen.

60
00:02:32,143 --> 00:02:34,310
Stephen, you know,
is just Stephen.

61
00:02:34,311 --> 00:02:37,312
He'll be able to open
a bottle of wine for us.

62
00:02:37,313 --> 00:02:40,748
First, we'll test
your skill.

63
00:02:40,749 --> 00:02:43,684
As a team, you'll need
to simultaneously prep

64
00:02:43,685 --> 00:02:45,954
three ingredients.

65
00:02:45,955 --> 00:02:47,756
- Prepping <i>mise-en-place</i>
<i>is the lifeblood</i>

66
00:02:47,757 --> 00:02:49,490
of every restaurant,
including ours.

67
00:02:49,491 --> 00:02:50,926
I'll be going around

68
00:02:50,927 --> 00:02:52,427
to make sure
it's up to my standards.

69
00:02:52,428 --> 00:02:55,130
David Chang is a badass.

70
00:02:55,131 --> 00:02:56,965
So to have him
walk amongst us

71
00:02:56,966 --> 00:02:58,667
and sort of look
over our shoulders,

72
00:02:58,668 --> 00:03:01,103
it is nerve-racking.

73
00:03:01,104 --> 00:03:03,672
Next, we'll test talent.

74
00:03:03,673 --> 00:03:05,307
After you finish
your prep work,

75
00:03:05,308 --> 00:03:09,410
each team will be responsible
for one dish,

76
00:03:09,411 --> 00:03:12,312
using all
of the ingredients.

77
00:03:12,313 --> 00:03:14,948
The first team that finishes
all of their prep work

78
00:03:14,949 --> 00:03:17,617
will hit this red button.
[Buzzer sounds]

79
00:03:17,618 --> 00:03:20,752
That'll start
a 15-minute clock.

80
00:03:20,753 --> 00:03:23,088
- [Exhales deeply]
- Having 15 minutes,

81
00:03:23,089 --> 00:03:25,757
it's definitely possible
to create an amazing dish.

82
00:03:25,758 --> 00:03:27,959
But you might not have
15 minutes.

83
00:03:27,960 --> 00:03:31,263
You could have five minutes.

84
00:03:31,264 --> 00:03:33,032
Oh, and to make it
really interesting,

85
00:03:33,033 --> 00:03:37,036
there will be no immunity
given for this challenge.

86
00:03:37,037 --> 00:03:39,605
But each member
of the winning team

87
00:03:39,606 --> 00:03:41,273
will receive $5,000.

88
00:03:41,274 --> 00:03:44,543
[Cheers and applause]

89
00:03:44,544 --> 00:03:46,179
Awesome.

90
00:03:46,180 --> 00:03:48,714
Pick a station
and put on your aprons.

91
00:03:51,085 --> 00:03:54,054
Ready, set, go!

92
00:03:54,055 --> 00:03:57,457
Take all the fat caps off.
I'll peel the bones.

93
00:03:57,458 --> 00:03:59,693
Do you have a peeler?
Are you gonna use a peeler?

94
00:03:59,694 --> 00:04:00,927
I have a peeler, yes.

95
00:04:00,928 --> 00:04:02,729
Guys, dig deep.
Five Gs, huh?

96
00:04:02,730 --> 00:04:04,364
Me and Angelo
attack the racks.

97
00:04:04,365 --> 00:04:06,566
Tiffany hops right
onto the artichokes,

98
00:04:06,567 --> 00:04:07,901
and Fabio
starts crushing garlic.

99
00:04:07,902 --> 00:04:09,736
I got two down.

100
00:04:09,737 --> 00:04:12,272
I've been doing Greek food
for over five years.

101
00:04:12,273 --> 00:04:14,808
So there's been a lot of lamb
in my career.

102
00:04:14,809 --> 00:04:16,743
And you're gonna come back
and scrape, right?

103
00:04:16,744 --> 00:04:18,211
Yes, sir.
You know it.

104
00:04:18,212 --> 00:04:20,881
I come from a restaurant
where we have butchers.

105
00:04:20,882 --> 00:04:22,749
So I'm kind of looking
at this like,

106
00:04:22,750 --> 00:04:24,251
"oh, I got to do it now?"

107
00:04:24,252 --> 00:04:26,319
[Laughs]

108
00:04:26,320 --> 00:04:28,722
This is so much fun.
[Laughs]

109
00:04:28,723 --> 00:04:30,190
Is anybody else having
a really good time right now?

110
00:04:30,191 --> 00:04:31,558
Oh, man.

111
00:04:31,559 --> 00:04:33,760
I'm extremely excited
about this challenge,

112
00:04:33,761 --> 00:04:37,064
because I learned a technique
to French lamb.

113
00:04:37,065 --> 00:04:39,366
You just hammer the meat
in between the bones,

114
00:04:39,367 --> 00:04:41,902
and it actually comes off
super clean,

115
00:04:41,903 --> 00:04:43,871
like, in no time.

116
00:04:43,872 --> 00:04:45,105
Thank you.

117
00:04:45,106 --> 00:04:46,941
On our team,
Antonia and Jamie

118
00:04:46,942 --> 00:04:48,409
power through the garlic,

119
00:04:48,410 --> 00:04:50,244
and Casey is just killing
the lamb.

120
00:04:50,245 --> 00:04:53,949
I don't think Casey Thompson
has ever been able to live down

121
00:04:53,950 --> 00:04:56,451
the haunting season three
relay race.

122
00:04:56,452 --> 00:05:00,656
[Sniffles]

123
00:05:00,657 --> 00:05:02,859
I think she's really happy
that it's not an onion.

124
00:05:09,132 --> 00:05:12,668
Turn my head this way,
and Antonia

125
00:05:12,669 --> 00:05:14,937
is peeling the garlic
one by one.

126
00:05:14,938 --> 00:05:16,939
We have 400 cloves of garlic--

127
00:05:16,940 --> 00:05:18,574
not gonna work.

128
00:05:18,575 --> 00:05:20,243
I'm beautiful.

129
00:05:20,244 --> 00:05:22,511
I get down 40 garlic cloves
at a time.

130
00:05:22,512 --> 00:05:23,512
[Whistles]
Done.

131
00:05:23,513 --> 00:05:26,782
- Check.
- Oh, my God.

132
00:05:28,919 --> 00:05:30,686
- They're good on the garlic.
- Yes.

133
00:05:30,687 --> 00:05:32,855
Our team is ahead...
Boom.

134
00:05:32,856 --> 00:05:35,091
Fabio's done with the garlic.
[Bleep].

135
00:05:35,092 --> 00:05:36,792
We got to move, guys.
We got to move.

136
00:05:36,793 --> 00:05:38,261
We can smash it, right?
You can smash the garlic.

137
00:05:38,262 --> 00:05:40,095
I'm smashing it.
I'm smashing it.

138
00:05:40,096 --> 00:05:42,398
Stephen's just like,
doo, doo-doo, doo-doo, doo-doo.

139
00:05:42,399 --> 00:05:44,232
So I'm getting worried.

140
00:05:44,233 --> 00:05:47,135
Watch out.

141
00:05:47,136 --> 00:05:48,970
My hands are all fat.
I can't--

142
00:05:48,971 --> 00:05:50,806
they've got fat
all over them.

143
00:05:50,807 --> 00:05:53,441
Our team doesn't seem to be
dealing with speed very well.

144
00:05:53,442 --> 00:05:54,910
Are you kidding me
right now?

145
00:05:54,911 --> 00:05:57,612
I have no idea
what Tiffani is doing.

146
00:05:57,613 --> 00:05:59,014
But if the green team
hits the button

147
00:05:59,015 --> 00:06:01,516
anytime soon,
our team is gonna be [Bleep].

148
00:06:01,517 --> 00:06:03,518
Dig deep.
Come on, baby.

149
00:06:03,519 --> 00:06:05,754
Chef Chang, done.

150
00:06:05,755 --> 00:06:08,156
What about the lamb, Chef?

151
00:06:08,157 --> 00:06:10,125
- Looking good on the lamb.
- Thank you, Chef.

152
00:06:11,361 --> 00:06:14,063
[Grunts]

153
00:06:14,064 --> 00:06:16,599
Check, please!

154
00:06:16,600 --> 00:06:18,334
You're good to go.

155
00:06:18,335 --> 00:06:19,903
I'm coming. I'm coming.
Garlic's done.

156
00:06:19,904 --> 00:06:22,739
All right, check, check.
All: Check, check, check.

157
00:06:22,740 --> 00:06:25,475
This is good.
This is good.

158
00:06:25,476 --> 00:06:27,110
Go.
Yes!

159
00:06:27,111 --> 00:06:28,277
- Go hit the button.
- Go.

160
00:06:28,278 --> 00:06:29,579
- Hit the red button.
- I got it.

161
00:06:29,580 --> 00:06:32,315
[Bleep].

162
00:06:32,316 --> 00:06:33,616
Clock starts now.

163
00:06:33,617 --> 00:06:35,285
They hit it.
They hit it. They hit it.

164
00:06:35,286 --> 00:06:37,087
Now the clock has started,
15 minutes,

165
00:06:37,088 --> 00:06:38,688
and everyone
just starts to panic.

166
00:06:38,689 --> 00:06:41,024
[Bleep].
Push, guys, push.

167
00:06:41,025 --> 00:06:43,426
Push, push!
Last one.

168
00:06:43,427 --> 00:06:45,127
Just because you finish first

169
00:06:45,128 --> 00:06:47,096
doesn't mean you're gonna
come up with the best dish.

170
00:06:47,097 --> 00:06:49,098
So we have lamb
with herbs, butter.

171
00:06:49,099 --> 00:06:50,666
I'm gonna cook it
in butter, oil.

172
00:06:50,667 --> 00:06:52,168
You guys are good
on the artichokes.

173
00:06:52,169 --> 00:06:53,602
Good on artichokes.

174
00:06:53,603 --> 00:06:55,171
Casey, just [Bleep] Chop
that [Bleep] Up.

175
00:06:55,172 --> 00:06:57,473
We need 30 seconds, guys.
We're finished in 30 seconds.

176
00:06:57,474 --> 00:06:59,174
- This is not happening.
- Lamb's done.

177
00:06:59,175 --> 00:07:01,442
Yeah, they look good.
You're good on the lamb.

178
00:07:01,443 --> 00:07:04,713
Thank you, Chef.

179
00:07:04,714 --> 00:07:06,348
Blue team's good on lamb.

180
00:07:06,349 --> 00:07:07,817
- Check garlic, please.
- Garlic check, please.

181
00:07:07,818 --> 00:07:09,219
Garlic check, please.

182
00:07:09,220 --> 00:07:11,221
Big chunk up top.

183
00:07:11,222 --> 00:07:13,257
Come on, Chang!
Come on!

184
00:07:13,258 --> 00:07:14,993
- Once more, man.
- You're killing me.

185
00:07:14,994 --> 00:07:17,562
Chang keeps on hosing me
on how fine the garlic is.

186
00:07:17,563 --> 00:07:18,897
Chang, what the [Bleep], man?

187
00:07:18,898 --> 00:07:20,465
It's like,
"I got to start cooking."

188
00:07:20,466 --> 00:07:21,700
All right, blue team's go.

189
00:07:21,701 --> 00:07:23,468
Blue team,
go, go, go, go, go!

190
00:07:23,469 --> 00:07:25,370
We've got 12 minutes left,
and our team

191
00:07:25,371 --> 00:07:26,771
just goes at it.

192
00:07:26,772 --> 00:07:28,272
Go, go!
Go, come on.

193
00:07:28,273 --> 00:07:29,540
We got to go.

194
00:07:29,541 --> 00:07:31,141
Dale, are you done?
Check. Check, please.

195
00:07:31,142 --> 00:07:32,909
You guys are good
on these lambs.

196
00:07:32,910 --> 00:07:35,311
- Perfect.
- Chokes.

197
00:07:35,312 --> 00:07:37,480
- Go.
- Go. Go.

198
00:07:37,481 --> 00:07:39,615
Okay, guys,
take a deep breath.

199
00:07:39,616 --> 00:07:42,351
We've got ten minutes to make
this dish [Bleep] Perfect.

200
00:07:42,352 --> 00:07:43,518
Ten minutes.

201
00:07:43,519 --> 00:07:44,886
Damn...

202
00:07:44,887 --> 00:07:46,121
We are behind.

203
00:07:48,591 --> 00:07:52,059
We decide lamb carpaccio
is what we're going to make,

204
00:07:52,060 --> 00:07:53,728
because it is raw,

205
00:07:53,729 --> 00:07:55,797
and you just slice it
really beautifully

206
00:07:55,798 --> 00:07:57,031
and put it on the plate.

207
00:07:57,032 --> 00:07:58,933
Perfect. You got it.
That's beautiful.

208
00:07:58,934 --> 00:08:01,369
Push, guys, push.

209
00:08:01,370 --> 00:08:03,838
Chili aioli
I'm gonna fry the lamb chops.

210
00:08:03,839 --> 00:08:06,140
There's just no time for there
to be a democracy.

211
00:08:06,141 --> 00:08:08,642
I'm taking the lead and letting
everyone know what to do.

212
00:08:08,643 --> 00:08:10,377
Go get the plates.
Go get the plates.

213
00:08:10,378 --> 00:08:11,978
Here we go.
Chef, Chef, Chef, Chef.

214
00:08:11,979 --> 00:08:14,381
- You're good on garlic.
- All right, let's go.

215
00:08:14,382 --> 00:08:15,381
Artichokes.
Go.

216
00:08:15,382 --> 00:08:16,783
All right, go. Go.

217
00:08:16,784 --> 00:08:18,617
We choose lamb carpaccio,

218
00:08:18,618 --> 00:08:21,053
because we don't have time
to throw lamb in a pan.

219
00:08:21,054 --> 00:08:23,455
Guys, eight minutes!
Eight minutes!

220
00:08:23,456 --> 00:08:26,292
Set up our station
for presentation, yeah?

221
00:08:26,293 --> 00:08:29,628
Guys, I need to start
seasoning this beef now!

222
00:08:29,629 --> 00:08:31,430
We're plating
over here, okay?

223
00:08:31,431 --> 00:08:33,499
All the other Chefs and teams
are engaged in cooking.

224
00:08:33,500 --> 00:08:36,969
But we have the advantage
of finishing first.

225
00:08:36,970 --> 00:08:39,204
And I feel really confident.

226
00:08:39,205 --> 00:08:40,873
Yeah, perfect, great.

227
00:08:40,874 --> 00:08:42,074
One minute.

228
00:08:42,075 --> 00:08:43,643
One minute left.

229
00:08:43,644 --> 00:08:45,111
- Can I plate this?
- Plate, plate, plate.

230
00:08:45,112 --> 00:08:46,579
- Can I plate this?
- Plate.

231
00:08:46,580 --> 00:08:48,080
- I think if we use artichokes
three ways--

232
00:08:48,081 --> 00:08:49,215
I'm crisping some up
just for a little crunch.

233
00:08:49,216 --> 00:08:50,383
Yes, okay.
Hurry up. We got 30 seconds.

234
00:08:50,384 --> 00:08:51,917
Come on, baby.

235
00:08:51,918 --> 00:08:53,753
- Let's take it off and clean up
the edges, so it's like--

236
00:08:53,754 --> 00:08:57,390
- four, three, two...

237
00:08:57,391 --> 00:08:58,391
Utensils down!

238
00:08:58,392 --> 00:09:00,760
- Great job, guys.
- Whoo!

239
00:09:00,761 --> 00:09:02,061
That was awesome!

240
00:09:02,062 --> 00:09:03,396
How you guys doing?

241
00:09:03,397 --> 00:09:04,864
- Hey, Chef. How are you?
- Tiffani...

242
00:09:04,865 --> 00:09:06,766
We have a lamb carpaccio
with artichoke chips,

243
00:09:06,767 --> 00:09:08,401
also, a raw artichoke salad,

244
00:09:08,402 --> 00:09:10,036
a really beautiful
garlic oil

245
00:09:10,037 --> 00:09:12,105
poured over the top.

246
00:09:12,106 --> 00:09:14,441
Thank you.

247
00:09:14,442 --> 00:09:15,776
All right,
so we have a crispy lamb chop

248
00:09:15,777 --> 00:09:17,711
with many different textures
of artichokes,

249
00:09:17,712 --> 00:09:20,815
raw, crispy, and also braised
with a chili aioli.

250
00:09:20,816 --> 00:09:22,217
What's the spice?

251
00:09:22,218 --> 00:09:23,518
Little bit of garlic,
little bit of fish sauce,

252
00:09:23,519 --> 00:09:24,885
little bit of lime juice.

253
00:09:24,886 --> 00:09:26,587
Thank you.
Nice job.

254
00:09:26,588 --> 00:09:29,990
He said, "nice job," man.
It's David [Bleep] Chang.

255
00:09:29,991 --> 00:09:31,391
- Hello, ladies.
- Hello.

256
00:09:31,392 --> 00:09:32,859
And gentleman.
[Laughter]

257
00:09:32,860 --> 00:09:34,260
- And gentleman--
I'm sorry, Dale.

258
00:09:34,261 --> 00:09:35,862
[Chuckles]

259
00:09:35,863 --> 00:09:37,563
- We've made
a lamb carpaccio--

260
00:09:37,564 --> 00:09:40,066
uh, crispy capers,
a little shaved reggiano,

261
00:09:40,067 --> 00:09:41,534
fresh herb salad.

262
00:09:41,535 --> 00:09:44,938
- It's raw?
- Yeah, it's raw.

263
00:09:44,939 --> 00:09:46,873
Thank you.

264
00:09:46,874 --> 00:09:48,742
So we have
a beautifully cooked lamb,

265
00:09:48,743 --> 00:09:49,910
cooked in thyme and garlic

266
00:09:49,911 --> 00:09:51,712
covered
with tandoori-spiced yogurt.

267
00:09:51,713 --> 00:09:55,016
And underneath,
we have slivers of artichoke.

268
00:09:55,017 --> 00:09:56,918
- Thanks, guys.
- I feel good.

269
00:09:56,919 --> 00:09:58,587
The lamb
was cooked perfectly.

270
00:09:58,588 --> 00:10:01,123
It's 5,000 bucks
in my pocket.

271
00:10:01,124 --> 00:10:03,058
David, how did they do
in this quickfire?

272
00:10:03,059 --> 00:10:04,760
It was incredibly difficult,

273
00:10:04,761 --> 00:10:06,929
and you guys passed
with flying colors.

274
00:10:06,930 --> 00:10:08,697
Who were
your least favorite dishes?

275
00:10:08,698 --> 00:10:12,233
One of my least favorite
dishes was the red team.

276
00:10:12,234 --> 00:10:14,902
The parmesan
and the parsley

277
00:10:14,903 --> 00:10:17,137
overwhelmed everything.

278
00:10:17,138 --> 00:10:20,540
My other least favorite
was the green team.

279
00:10:20,541 --> 00:10:23,109
I felt that the thyme
and the dill

280
00:10:23,110 --> 00:10:25,445
sort of blew out
the yogurt.

281
00:10:25,446 --> 00:10:28,983
We finished first,
but, uh, on the bottom.

282
00:10:28,984 --> 00:10:31,419
It's truly embarrassing.

283
00:10:31,420 --> 00:10:32,920
Now let's hear
about your favorites.

284
00:10:32,921 --> 00:10:34,790
The white team...

285
00:10:34,791 --> 00:10:37,860
The carpaccio was a very
unique way to serve lamb raw.

286
00:10:37,861 --> 00:10:41,297
It looks straightforward,
but deceivingly complex.

287
00:10:41,298 --> 00:10:43,166
We're just like, "yes!"

288
00:10:43,167 --> 00:10:45,502
And my other favorite
was the crispy lamb chop.

289
00:10:45,503 --> 00:10:47,870
You have
a lot of bold flavors,

290
00:10:47,871 --> 00:10:49,839
so it was
a very, very tasty dish.

291
00:10:49,840 --> 00:10:52,708
- Thank you.
- David, who's the winner today?

292
00:10:52,709 --> 00:10:55,410
The team that showcased
the best technique,

293
00:10:55,411 --> 00:10:57,379
skill,
and culinary knowledge,

294
00:10:57,380 --> 00:11:00,315
I thought, was...

295
00:11:00,316 --> 00:11:03,518
The blue team.

296
00:11:03,519 --> 00:11:05,519
Congratulations.

297
00:11:05,520 --> 00:11:08,623
Congratulations. Not only
have you won the quickfire,

298
00:11:08,624 --> 00:11:11,759
but each of you
will take home $5,000,

299
00:11:11,760 --> 00:11:14,428
furnished by Buitoni.

300
00:11:14,429 --> 00:11:17,331
The money's nice, and
the thrill of victory is great,

301
00:11:17,332 --> 00:11:18,699
but I think, for me,
most importantly,

302
00:11:18,700 --> 00:11:20,368
I've gained
a little bit of trust

303
00:11:20,369 --> 00:11:21,769
from the people on my team,
'cause I did take the lead,

304
00:11:21,770 --> 00:11:23,838
and it feels really good.

305
00:11:25,842 --> 00:11:27,209
There's a fish
in my glass.

306
00:11:27,210 --> 00:11:29,345
Oh, my goodness.

307
00:11:29,346 --> 00:11:31,781
What the [Bleep]
Is going on?

308
00:11:35,884 --> 00:11:37,970
New York is considered
by many

309
00:11:38,070 --> 00:11:40,438
as the restaurant capital
of the world.

310
00:11:40,439 --> 00:11:42,806
The next challenge
will allow you to experience

311
00:11:42,807 --> 00:11:45,709
the elite restaurant
as an insider.

312
00:11:50,280 --> 00:11:52,314
Each group will dine

313
00:11:52,315 --> 00:11:55,016
at one of New York's
finest restaurants

314
00:11:55,017 --> 00:11:58,953
and get to experience the food
of an award-winning Chef.

315
00:11:58,954 --> 00:12:01,790
Then tomorrow
you'll each prepare a dish

316
00:12:01,791 --> 00:12:06,327
the Chef would be proud
to put on their menu.

317
00:12:06,328 --> 00:12:08,863
As groups,
you'll now draw knives.

318
00:12:08,864 --> 00:12:11,866
Mike.

319
00:12:11,867 --> 00:12:14,602
You should know something
about that.

320
00:12:14,603 --> 00:12:15,637
Yes!

321
00:12:15,638 --> 00:12:17,605
For me,
David Chang's an idol.

322
00:12:17,606 --> 00:12:20,142
Ma Peche
is eclectic Asian food

323
00:12:20,143 --> 00:12:23,311
and straight up yummy.

324
00:12:23,312 --> 00:12:26,147
- Townhouse, David Burke--
I'm excited.

325
00:12:26,148 --> 00:12:28,150
I'm like, "modern American
cuisine I can do."

326
00:12:30,887 --> 00:12:34,156
- Marea's style
is Italian-focused,

327
00:12:34,157 --> 00:12:36,625
and Michael White is one
of the top dogs right now.

328
00:12:38,962 --> 00:12:41,863
- I'm familiar with some
of the avant-garde techniques

329
00:12:41,864 --> 00:12:44,399
of Wylie Dufresne,

330
00:12:44,400 --> 00:12:47,635
so I feel super confident
about this challenge.

331
00:12:47,636 --> 00:12:49,870
You are working
as individuals.

332
00:12:49,871 --> 00:12:54,808
Your teammates
are your competition.

333
00:12:54,809 --> 00:12:57,844
That's a little scary,
because in our group,

334
00:12:57,845 --> 00:13:00,647
Dale has the best chance
to win.

335
00:13:00,648 --> 00:13:03,550
His style is American,
just like David Burke's menu.

336
00:13:03,551 --> 00:13:07,654
And two of you
will be going home.

337
00:13:07,655 --> 00:13:09,057
I'm pretty freaked out.
I'm like, "wow."

338
00:13:09,058 --> 00:13:10,993
They're not playing around,

339
00:13:10,994 --> 00:13:12,995
so we're just gonna have
to bring our "A" game.

340
00:13:12,996 --> 00:13:15,063
- Double-elimination challenge,

341
00:13:15,064 --> 00:13:18,000
and I have to cook
French and Vietnamese food.

342
00:13:18,001 --> 00:13:21,403
[Scoffs, chuckles]

343
00:13:21,404 --> 00:13:23,905
Have a wonderful dinner.

344
00:13:26,909 --> 00:13:27,976
- Welcome.
- Thank you.

345
00:13:27,977 --> 00:13:29,378
Right this way.

346
00:13:29,379 --> 00:13:30,812
After we leave
the <i>Top Chef</i> kitchen,

347
00:13:30,813 --> 00:13:33,081
we head out to some of the best
restaurants in New York City.

348
00:13:33,082 --> 00:13:34,650
- Welcome to wd-50.

349
00:13:34,651 --> 00:13:36,651
Welcome to Marea.
If you'll follow me.

350
00:13:36,652 --> 00:13:38,687
Thank you for joining us
at Ma Peche.

351
00:13:38,688 --> 00:13:41,256
- How are you?
- Great. Thank you.

352
00:13:41,257 --> 00:13:43,425
I'm just so unbelievably
excited for this.

353
00:13:43,426 --> 00:13:45,828
Wow, we have to go
pretty high on presentation.

354
00:13:45,829 --> 00:13:46,996
- Mm-hmm.

355
00:13:49,533 --> 00:13:51,434
How you doing, Chef?
Awesome to meet you.

356
00:13:51,435 --> 00:13:52,935
David Chang comes out.

357
00:13:52,936 --> 00:13:54,403
I think my leg is, like,
tapping underneath the table.

358
00:13:54,404 --> 00:13:55,638
Like, I'm so excited.

359
00:13:55,639 --> 00:13:57,373
The premise
of this restaurant

360
00:13:57,374 --> 00:13:59,141
is to do
French vietnamese food.

361
00:13:59,142 --> 00:14:01,210
And, uh,
excited to have you.

362
00:14:01,211 --> 00:14:02,545
Awesome.
Thank you very much.

363
00:14:02,546 --> 00:14:04,014
It's a pleasure.

364
00:14:04,015 --> 00:14:05,549
Mmm.

365
00:14:05,550 --> 00:14:08,652
Pickled watermelon,
uh, fried crispy yuba.

366
00:14:08,653 --> 00:14:10,087
This is ingenious.

367
00:14:10,088 --> 00:14:11,956
You have the depth
of the sausage,

368
00:14:11,957 --> 00:14:14,225
but then corn kept coming
back into play, you know?

369
00:14:14,226 --> 00:14:16,260
The arugula goes great too,

370
00:14:16,261 --> 00:14:18,896
'cause you get the pepper notes,
and it cleanses.

371
00:14:18,897 --> 00:14:20,397
It's a really smart dish.

372
00:14:20,398 --> 00:14:21,865
I'm surprised you never
thought of it.

373
00:14:21,866 --> 00:14:24,468
Angelo is just annoying.

374
00:14:24,469 --> 00:14:26,669
Something about people
who talk too much

375
00:14:26,670 --> 00:14:28,504
that just irritates me
a little bit.

376
00:14:28,505 --> 00:14:31,674
Sugar, vinegar,
soy sauce just reduced down

377
00:14:31,675 --> 00:14:33,176
till it's, like, a thick--

378
00:14:33,177 --> 00:14:35,378
- I'm just like,
"oh, shut up."

379
00:14:35,379 --> 00:14:36,879
Fluke.

380
00:14:36,880 --> 00:14:38,214
Fluke with pistachio
and strawberry.

381
00:14:38,215 --> 00:14:40,082
- Mm-hmm.
- It's delicious.

382
00:14:40,083 --> 00:14:41,850
He uses
sicilian pistachios too.

383
00:14:41,851 --> 00:14:43,118
Yeah.

384
00:14:43,119 --> 00:14:44,286
Fabio, he's gonna make
a little pasta,

385
00:14:44,287 --> 00:14:46,087
gnocchi.
[Tiffany laughing]

386
00:14:46,088 --> 00:14:47,756
Actually,
I won't make pasta.

387
00:14:47,757 --> 00:14:51,827
It's just kind of like,
"what direction do you go in?"

388
00:14:53,764 --> 00:14:56,031
We probably got
the best restaurant, guys.

389
00:14:56,032 --> 00:14:57,866
We did,
I mean, if you ask me.

390
00:14:57,867 --> 00:14:59,301
Good evening.
How are you?

391
00:14:59,302 --> 00:15:01,003
- Good evening.
- Welcome to Marea.

392
00:15:01,004 --> 00:15:02,304
Chef Michael white
visits our table,

393
00:15:02,305 --> 00:15:04,639
and it is an absolutely pleasure
to meet him in person.

394
00:15:04,640 --> 00:15:07,841
He is an outstanding Chef.
It's gonna be a great time.

395
00:15:07,842 --> 00:15:10,009
Tonight we're gonna cook you
just a few things

396
00:15:10,010 --> 00:15:12,212
that will be available tomorrow.

397
00:15:12,213 --> 00:15:14,947
You'll see kind of
a wide range of what we do--

398
00:15:14,948 --> 00:15:17,583
uh, coastal Italian,
plenty to work with,

399
00:15:17,584 --> 00:15:19,385
and, uh, I look forward
to seeing you tomorrow.

400
00:15:19,386 --> 00:15:22,320
- Thank you again. Take care.
- Thank you very much.

401
00:15:22,321 --> 00:15:25,690
Just got to do
a [Bleep]Damn good dish, man.

402
00:15:25,691 --> 00:15:26,824
Sea urchin on a crostini.

403
00:15:26,825 --> 00:15:28,593
This is awesome, guys.

404
00:15:28,594 --> 00:15:30,161
Sea urchin's
not my favorite.

405
00:15:30,162 --> 00:15:32,064
- You don't like sea urchin?
- I said it's not my favorite.

406
00:15:32,065 --> 00:15:33,732
Taste this, man.
It'll change your mind.

407
00:15:33,733 --> 00:15:36,502
Stephen happens to eat
at Marea quite often.

408
00:15:36,503 --> 00:15:38,437
Right now
Marea in New York is,

409
00:15:38,438 --> 00:15:40,039
I mean, regarded as
one of the top restaurants.

410
00:15:40,040 --> 00:15:41,407
He can be kind of arrogant.

411
00:15:41,408 --> 00:15:43,209
And they're doing something
that America loves,

412
00:15:43,210 --> 00:15:44,744
Italian food,
but they're putting

413
00:15:44,745 --> 00:15:46,245
a completely different spin
on it.

414
00:15:46,246 --> 00:15:48,382
I'm not gonna be educated
by Stephen.

415
00:15:48,383 --> 00:15:50,851
I have my own palate.

416
00:15:50,852 --> 00:15:53,120
Sea bass
with a mustard vinaigrette

417
00:15:53,121 --> 00:15:54,488
and a sturgeon caviar.

418
00:15:54,489 --> 00:15:56,023
Bon appetit.

419
00:15:56,024 --> 00:15:58,826
Looks beautiful,
very fresh, man.

420
00:15:58,827 --> 00:16:00,027
This is delicious.

421
00:16:00,028 --> 00:16:03,130
Marea's very elegant,
very simple.

422
00:16:03,131 --> 00:16:04,398
The challenge worries me,

423
00:16:04,399 --> 00:16:06,133
because sometimes
I need editing.

424
00:16:06,134 --> 00:16:08,101
Restraint is where
I'm gonna have to be careful.

425
00:16:08,102 --> 00:16:11,004
- Fish is cooked just right.
- It's fantastic.

426
00:16:13,040 --> 00:16:15,374
- Cheers.
To Wylie Dufresne and wd-50.

427
00:16:15,375 --> 00:16:17,376
- To the best challenge.
- Best challenge ever.

428
00:16:17,377 --> 00:16:19,979
- Hello, Chefs.
- Hello, Chef.

429
00:16:19,980 --> 00:16:20,980
- Welcome to wd-50.

430
00:16:20,981 --> 00:16:22,315
- Thank you.
- Nice to see you guys.

431
00:16:22,316 --> 00:16:24,451
We got a nice menu
planned for you.

432
00:16:24,452 --> 00:16:26,653
Hope you guys enjoy it.
Thank you for having us.

433
00:16:26,654 --> 00:16:28,421
It's our pleasure.
We're happy to have you guys.

434
00:16:28,422 --> 00:16:31,391
- At wd-50,
Wylie Dufresne is known

435
00:16:31,392 --> 00:16:34,895
for his modern techniques
in molecular gastronomy.

436
00:16:34,896 --> 00:16:36,330
My food is very different.

437
00:16:36,331 --> 00:16:38,232
But this is an opportunity
for me

438
00:16:38,233 --> 00:16:40,668
to marry classic
with modern.

439
00:16:40,669 --> 00:16:42,304
Wow.

440
00:16:42,305 --> 00:16:44,372
Perfectly executed mousse
in a way I've never seen.

441
00:16:44,373 --> 00:16:45,640
So light and Fluffy.

442
00:16:45,641 --> 00:16:47,642
The first course
that we receive

443
00:16:47,643 --> 00:16:49,444
is Wylie's aerated Foie gras.

444
00:16:49,445 --> 00:16:51,313
To be able to have dinner here
is such a pleasure

445
00:16:51,314 --> 00:16:53,115
and, like, such a privilege.

446
00:16:53,116 --> 00:16:54,550
I'm getting very inspired.

447
00:16:54,551 --> 00:16:57,285
His food--
it's, like, what I do.

448
00:16:57,286 --> 00:16:59,787
Things are not always
what they seem.

449
00:16:59,788 --> 00:17:02,858
The scrambled-egg block
is, like, so awesome.

450
00:17:02,859 --> 00:17:04,926
I read
in an interview somewhere

451
00:17:04,927 --> 00:17:06,361
that Wylie loved eggs

452
00:17:06,362 --> 00:17:07,996
and that eggs were
his favorite thing to eat.

453
00:17:07,997 --> 00:17:09,397
After the egg course,
I decided,

454
00:17:09,398 --> 00:17:10,932
if I was gonna go for broke,
I'd go for broke

455
00:17:10,933 --> 00:17:12,533
on something that he'd love.

456
00:17:12,534 --> 00:17:14,569
I wasn't scared
until I'm eating the food.

457
00:17:14,570 --> 00:17:15,870
And now I'm like,
"oh, my God."

458
00:17:15,871 --> 00:17:17,371
Feeling a little nervous.

459
00:17:17,372 --> 00:17:19,273
I'm looking at the menu,

460
00:17:19,274 --> 00:17:21,675
and my style
is so different from his.

461
00:17:21,676 --> 00:17:23,577
I'm not so sure
I can pull this off.

462
00:17:23,578 --> 00:17:27,247
And this is when we break out
the pens and the pads.

463
00:17:28,583 --> 00:17:30,851
- Hi. Hi.
- How you doing?

464
00:17:30,852 --> 00:17:32,886
Welcome to New York.
Thank you.

465
00:17:32,887 --> 00:17:34,621
We're gonna have some fun,
ask some questions,

466
00:17:34,622 --> 00:17:36,390
and, uh, we got
some treats for you, so...

467
00:17:36,391 --> 00:17:38,325
- Thank you.
- Thanks.

468
00:17:38,326 --> 00:17:39,993
- Hello. Good evening.
- How are you?

469
00:17:39,994 --> 00:17:41,361
What's that?

470
00:17:41,362 --> 00:17:43,130
A specialty
for you guys this evening.

471
00:17:43,131 --> 00:17:44,364
There's a fish in my glass.

472
00:17:44,365 --> 00:17:46,266
[Laughter]

473
00:17:46,267 --> 00:17:47,401
Oh, my goodness.

474
00:17:47,402 --> 00:17:50,136
What the [Bleep]
Is going on?

475
00:17:50,137 --> 00:17:52,806
If the cocktail
is any indication

476
00:17:52,807 --> 00:17:54,174
of what we are gonna
have to cook like,

477
00:17:54,175 --> 00:17:55,776
then we're in trouble.

478
00:17:55,777 --> 00:17:57,377
Our scallop Benedict

479
00:17:57,378 --> 00:18:00,448
and sea urchin sabayon
this evening.

480
00:18:00,449 --> 00:18:03,017
We all kind of begin
to understand

481
00:18:03,018 --> 00:18:05,252
that David Burke's food
is very whimsical, very playful.

482
00:18:05,253 --> 00:18:07,221
- Crisp and angry lobster.
- No way.

483
00:18:07,222 --> 00:18:08,522
Are you serious?

484
00:18:08,523 --> 00:18:10,391
My style's wacky,
and I love the food

485
00:18:10,392 --> 00:18:11,693
that I'm eating right now.

486
00:18:11,694 --> 00:18:13,395
Lobster firecracker
as well there.

487
00:18:13,396 --> 00:18:14,863
Oh, yes, they are.

488
00:18:14,864 --> 00:18:16,265
Oh, my gosh,
with the tentacles in it.

489
00:18:16,266 --> 00:18:19,068
I'm concerned
and overwhelmed.

490
00:18:19,069 --> 00:18:20,969
Everything that Chef David
is sending to us

491
00:18:20,970 --> 00:18:22,871
is larger than life.

492
00:18:22,872 --> 00:18:24,740
The dessert could be
really cool.

493
00:18:24,741 --> 00:18:27,009
- Come on.
- Seriously?

494
00:18:27,010 --> 00:18:29,679
Roasted rack of lamb
with roasted octopus.

495
00:18:29,680 --> 00:18:32,047
But he starts off
with these very basic things

496
00:18:32,048 --> 00:18:34,784
and just starts
to have it grow.

497
00:18:34,785 --> 00:18:36,552
It was really fun today.

498
00:18:36,553 --> 00:18:38,287
- Let's go do it.
- Great dinner.

499
00:18:38,288 --> 00:18:41,323
- Here we go.
- Let's do this.

500
00:18:49,465 --> 00:18:51,066
Maestro.

501
00:18:51,067 --> 00:18:53,934
Gentlemen.

502
00:18:53,935 --> 00:18:55,669
- This guy, this guy--
I would take--

503
00:18:55,670 --> 00:18:57,171
look at him.
Beautiful.

504
00:18:57,172 --> 00:18:58,505
Things are looking good
for me,

505
00:18:58,506 --> 00:19:00,874
and I want to knock it
out of the park on this one.

506
00:19:00,875 --> 00:19:04,212
Marea is fine dining,
suit and tie,

507
00:19:04,213 --> 00:19:06,014
and it's something
that I'm all about.

508
00:19:06,015 --> 00:19:08,650
Fashion's become, like,
a major obsession of mine.

509
00:19:08,651 --> 00:19:10,018
Could be worse.

510
00:19:10,019 --> 00:19:12,621
Could be cocaine or heroin,
so, you know.

511
00:19:14,624 --> 00:19:16,792
If you really guys
don't want me here,

512
00:19:16,793 --> 00:19:18,294
it's okay--
I understand it.

513
00:19:18,295 --> 00:19:20,463
It tastes like a head shop.

514
00:19:26,134 --> 00:19:27,568
Right behind you.

515
00:19:27,569 --> 00:19:29,037
Today we're cooking

516
00:19:29,038 --> 00:19:30,705
in New York's
most exclusive kitchens.

517
00:19:30,706 --> 00:19:32,306
We have to produce a dish

518
00:19:32,307 --> 00:19:34,475
worthy
of that restaurant's menu.

519
00:19:34,476 --> 00:19:37,011
- All right, you guys.
- Okay.

520
00:19:37,012 --> 00:19:38,746
I got this side
over here, dude.

521
00:19:38,747 --> 00:19:41,182
Two people are going home.

522
00:19:41,183 --> 00:19:42,684
All three of the guys
that's on my team

523
00:19:42,685 --> 00:19:44,853
are very strong competitors.

524
00:19:44,854 --> 00:19:46,154
I'm not ready to go home.

525
00:19:46,155 --> 00:19:49,691
So I'm definitely gonna
bring it today.

526
00:19:49,692 --> 00:19:51,192
Mmm.

527
00:19:53,096 --> 00:19:54,296
- Tre?
- Yes?

528
00:19:54,297 --> 00:19:56,998
- [Bleep].
- Really?

529
00:19:56,999 --> 00:19:58,734
Does anybody have
a corkscrew?

530
00:19:58,735 --> 00:20:00,302
What you're doing one
already, uh, Stephen?

531
00:20:00,303 --> 00:20:03,972
[Laughs]

532
00:20:03,973 --> 00:20:05,707
Oh, [Bleep].

533
00:20:05,708 --> 00:20:08,344
I don't know if I'm gonna be
able to do it with this [Bleep].

534
00:20:08,345 --> 00:20:09,979
I really want to impress
David Chang

535
00:20:09,980 --> 00:20:11,213
doing his style of food.

536
00:20:11,214 --> 00:20:12,582
- I like it.
- It's cool, right?

537
00:20:12,583 --> 00:20:14,050
It's interesting.

538
00:20:14,051 --> 00:20:15,686
Tiffany's doing raw fish
with, like, two elements on it,

539
00:20:15,687 --> 00:20:17,221
so the dishes
are probably taking her

540
00:20:17,222 --> 00:20:18,723
about eight minutes to make.

541
00:20:18,724 --> 00:20:20,624
I think Angelo's the guy to beat
in this challenge.

542
00:20:20,625 --> 00:20:22,493
So if I could beat him
at his own game,

543
00:20:22,494 --> 00:20:23,927
it makes it
that much better.

544
00:20:23,928 --> 00:20:26,063
It's hot in here, huh?

545
00:20:28,800 --> 00:20:30,400
Doesn't taste like curry.
It tastes like popcorn butter.

546
00:20:30,401 --> 00:20:31,935
It looks like
popcorn butter.

547
00:20:31,936 --> 00:20:33,469
So I'm gonna make
popcorn with it.

548
00:20:33,470 --> 00:20:37,073
Everyone has, like,
these crazy ideas.

549
00:20:37,074 --> 00:20:39,809
My whole thing is like,
I want to take peas and carrots

550
00:20:39,810 --> 00:20:43,280
and turn it into
a two-Michelin-star dish.

551
00:20:43,281 --> 00:20:44,915
If <i>Top Chef</i> has taught me
one thing,

552
00:20:44,916 --> 00:20:46,416
it's that
sort of adaptability

553
00:20:46,417 --> 00:20:49,487
to be able to put out
a great dish.

554
00:20:49,488 --> 00:20:51,389
Ooh, look at that,
double yolk.

555
00:20:51,390 --> 00:20:54,225
We got twins
over here, hey.

556
00:20:56,662 --> 00:20:59,064
In the last challenge
for the finale,

557
00:20:59,065 --> 00:21:01,200
Casey and tried
sous vide meat, and, um,

558
00:21:01,201 --> 00:21:02,734
that didn't work out
for me.

559
00:21:02,735 --> 00:21:05,237
I do more comfort food,
so I'm hoping

560
00:21:05,238 --> 00:21:07,873
that I've stretched myself
enough to make this a dish

561
00:21:07,874 --> 00:21:11,643
that would be on
Wylie Dufresne's menu at wd-50.

562
00:21:11,644 --> 00:21:13,612
14 minutes, guys.

563
00:21:13,613 --> 00:21:15,781
- Richard, is there a reset
switch on a vita-prep?

564
00:21:15,782 --> 00:21:18,050
- Oh, my God.
- I don't believe so.

565
00:21:18,051 --> 00:21:20,685
It might be too hot or just--
did you check another outlet?

566
00:21:20,686 --> 00:21:22,420
Yeah, I'm checking
another outlet right now.

567
00:21:22,421 --> 00:21:23,755
Nothing's working.

568
00:21:23,756 --> 00:21:25,756
Stephen is kind of
out of place.

569
00:21:25,757 --> 00:21:29,060
And it looks like
he's never gonna make it.

570
00:21:29,061 --> 00:21:30,695
You can kind of see him
start to sweat a little bit.

571
00:21:30,696 --> 00:21:33,565
- This thing is, like,
the vita-prep from hell.

572
00:21:40,807 --> 00:21:42,174
All right,
who's grabbing food?

573
00:21:42,175 --> 00:21:43,442
Two people are going home.

574
00:21:43,443 --> 00:21:45,410
But Marea's right up
my alley.

575
00:21:45,411 --> 00:21:47,479
Some people do call me
the black Italian.

576
00:21:47,480 --> 00:21:48,780
[Laughs]

577
00:21:48,781 --> 00:21:50,949
- It's tasty, dude.
- Mushroom.

578
00:21:50,950 --> 00:21:52,283
I'm from Texas.
I love steak.

579
00:21:52,284 --> 00:21:55,053
There's fish out there
that represent steak.

580
00:21:55,054 --> 00:21:56,988
So the star of the dish
is swordfish.

581
00:21:56,989 --> 00:21:58,523
30 seconds, guys.

582
00:21:58,524 --> 00:22:01,960
Welcome to our first meal
at Marea.

583
00:22:01,961 --> 00:22:05,229
Can't put my hands up
right now.

584
00:22:09,835 --> 00:22:11,703
You know Tom Colicchio,
head judge,

585
00:22:11,704 --> 00:22:13,604
Chef and owner
of craft restaurants,

586
00:22:13,605 --> 00:22:17,074
Kate Krader, the restaurant
editor of <i>Food & Wine</i> magazine,

587
00:22:17,075 --> 00:22:19,444
Tony Bourdain,
author of <i>medium raw,</i>

588
00:22:19,445 --> 00:22:21,479
and, of course,
Michael white,

589
00:22:21,480 --> 00:22:23,649
Chef and owner
or Marea restaurant.

590
00:22:23,650 --> 00:22:25,384
- How's it going?
- Hi.

591
00:22:25,385 --> 00:22:26,585
Hello, Chefs.

592
00:22:26,586 --> 00:22:28,020
I prepared a grilled piece
of swordfish,

593
00:22:28,021 --> 00:22:30,055
two different variations
of artichokes,

594
00:22:30,056 --> 00:22:31,357
a panna cotta of mushroom,

595
00:22:31,358 --> 00:22:33,258
basil oil on the bottom.

596
00:22:33,259 --> 00:22:34,993
I prepared
a seared branzino

597
00:22:34,994 --> 00:22:37,229
with, uh, caponata,
prosciutto vinaigrette,

598
00:22:37,230 --> 00:22:39,464
and a glaze around the plate.

599
00:22:39,465 --> 00:22:41,500
I did a, uh, crudo
of Spanish mackerel

600
00:22:41,501 --> 00:22:43,702
with onions shaped
in the form of a squid

601
00:22:43,703 --> 00:22:44,837
stuffed with, uh, veal shank.

602
00:22:44,838 --> 00:22:46,906
I have
a coho salmon condito,

603
00:22:46,907 --> 00:22:49,074
black mission figs,
broccoli rapini,

604
00:22:49,075 --> 00:22:51,076
and fennel pollen
over the top.

605
00:22:51,077 --> 00:22:53,079
Cheers.
Thank you.

606
00:22:54,515 --> 00:22:57,917
The skin is nice and crispy
on spike's fish.

607
00:22:57,918 --> 00:22:59,251
Texture
is very important to me,

608
00:22:59,252 --> 00:23:01,153
whether it's in a pasta.

609
00:23:01,154 --> 00:23:02,354
In the South of Italy,

610
00:23:02,355 --> 00:23:04,123
they're putting bread crumbs
on things.

611
00:23:04,124 --> 00:23:06,392
Caponata usually
is not so loose.

612
00:23:06,393 --> 00:23:08,628
He didn't do himself
any favors

613
00:23:08,629 --> 00:23:10,096
using the word caponata.

614
00:23:10,097 --> 00:23:13,066
- We're predisposed now--
- right, exactly.

615
00:23:15,235 --> 00:23:16,970
I think Richard's dish
is really elegant

616
00:23:16,971 --> 00:23:18,771
and really tasty.

617
00:23:18,772 --> 00:23:21,240
When we make shards of bread,
we do it like this.

618
00:23:21,241 --> 00:23:22,542
We don't cut it and dice.

619
00:23:22,543 --> 00:23:24,110
We pull it out,
and we tear it.

620
00:23:24,111 --> 00:23:25,245
- I think it's good.
- It's beautiful.

621
00:23:25,246 --> 00:23:28,181
It's really flavor-forward.

622
00:23:28,182 --> 00:23:30,583
Let's try Stephen's salmon.

623
00:23:30,584 --> 00:23:31,784
The garnish is nice.

624
00:23:31,785 --> 00:23:33,352
But it's aggressive,
don't you think?

625
00:23:33,353 --> 00:23:35,820
Like, it's, like--
that's a lot of fennel pollen.

626
00:23:35,821 --> 00:23:37,689
It tastes like a head shop.

627
00:23:37,690 --> 00:23:40,191
[Laughs]

628
00:23:40,192 --> 00:23:42,427
Aesthetically,
Tre, uh, is on the money.

629
00:23:42,428 --> 00:23:44,963
The hallmark of Italian food
is simplicity.

630
00:23:44,964 --> 00:23:46,431
Nicely cooked.

631
00:23:46,432 --> 00:23:47,832
Tre's panna cotta
is delicious.

632
00:23:47,833 --> 00:23:50,502
It's tasty.

633
00:23:50,503 --> 00:23:52,337
It's fun to see all
the different things they did.

634
00:23:52,338 --> 00:23:54,072
They went
in slightly different ways

635
00:23:54,073 --> 00:23:55,807
that maybe reflected
their personality.

636
00:23:55,808 --> 00:23:58,009
And some of them worked
really well.

637
00:23:58,010 --> 00:24:00,312
All right,
let's get up out of here.

638
00:24:05,652 --> 00:24:07,720
Not bad for an Italian.

639
00:24:07,721 --> 00:24:08,921
[Laughs]

640
00:24:08,922 --> 00:24:10,422
This is number two
of four?

641
00:24:10,423 --> 00:24:11,957
We're going to Ma Peche?
Yeah.

642
00:24:11,958 --> 00:24:13,859
I wouldn't want to be
thrown in

643
00:24:13,860 --> 00:24:16,295
any of these kitchens.

644
00:24:16,296 --> 00:24:18,697
My biggest challenge
is to please David Chang.

645
00:24:18,698 --> 00:24:21,733
It's like, to us,
an Asian grandma

646
00:24:21,734 --> 00:24:24,536
to make fresh pasta
and ossobuco and please me.

647
00:24:24,537 --> 00:24:26,738
This is double elimination.

648
00:24:26,739 --> 00:24:28,540
So if you really guys
don't want me here,

649
00:24:28,541 --> 00:24:31,176
it's okay--
I understand it.

650
00:24:32,578 --> 00:24:33,912
Ay.

651
00:24:33,913 --> 00:24:36,048
This river fish--
it's just intoxicating.

652
00:24:36,049 --> 00:24:37,249
I add some white chocolate,

653
00:24:37,250 --> 00:24:39,250
because I think
it's really ballsy

654
00:24:39,251 --> 00:24:41,319
to just put white chocolate
with fish and meat.

655
00:24:41,320 --> 00:24:42,553
I want this dish to be

656
00:24:42,554 --> 00:24:44,155
the best dish I've ever cooked
in my life.

657
00:24:44,156 --> 00:24:46,658
Thanks for having us, David.

658
00:24:46,659 --> 00:24:49,326
We got
four beautiful plates.

659
00:24:53,799 --> 00:24:56,801
I made a barbecue sauce
throughout the lamb,

660
00:24:56,802 --> 00:24:59,237
the braised pistachio
with peanuts,

661
00:24:59,238 --> 00:25:00,638
and I made my own ricotta.

662
00:25:00,639 --> 00:25:03,007
I made the crudo
summer flounder

663
00:25:03,008 --> 00:25:04,976
with pickled radish,
peach puree,

664
00:25:04,977 --> 00:25:06,244
a little spice with chili.

665
00:25:06,245 --> 00:25:08,279
We have a, uh,
warm sockeye salmon.

666
00:25:08,280 --> 00:25:09,848
I lightly cured it,
and I'm serving it over

667
00:25:09,849 --> 00:25:11,683
a charcoal eggplant
with some tomatoes

668
00:25:11,684 --> 00:25:13,652
with some pickled peaches.

669
00:25:13,653 --> 00:25:15,553
- There's turmeric-marinated
fish with dill,

670
00:25:15,554 --> 00:25:17,922
cilantro, salmon roe,
smoked chorizo,

671
00:25:17,923 --> 00:25:19,357
and white chocolate.

672
00:25:19,358 --> 00:25:22,827
- Thank you, everybody.
- Thank you, guys.

673
00:25:22,828 --> 00:25:24,195
I think Angelo's dish

674
00:25:24,196 --> 00:25:26,397
was really creative,
very flavorful.

675
00:25:26,398 --> 00:25:29,332
Putting white chocolate
on this fish sounds crazy,

676
00:25:29,333 --> 00:25:30,800
and I think it has
an exciting flavor to it.

677
00:25:30,801 --> 00:25:32,201
I like the salmon roe.

678
00:25:32,202 --> 00:25:35,171
The flavors were all bold,
were all very balanced.

679
00:25:35,172 --> 00:25:37,640
And it's this sort of style
that I like,

680
00:25:37,641 --> 00:25:39,809
and it was
a very innovative dish.

681
00:25:39,810 --> 00:25:42,578
I hate that part.

682
00:25:42,579 --> 00:25:44,247
- I like Mike's fish
very much--

683
00:25:44,248 --> 00:25:46,082
flavorful,
but not over the top.

684
00:25:46,083 --> 00:25:48,019
Almost everything here,
except for the salmon,

685
00:25:48,020 --> 00:25:49,387
were components he had
in dinner.

686
00:25:49,388 --> 00:25:51,423
So it's a very solid dish,
I think.

687
00:25:51,424 --> 00:25:52,958
Love the eggplant.

688
00:25:52,959 --> 00:25:54,993
I think it's really great.

689
00:25:57,864 --> 00:25:58,964
I just have
a very difficult time

690
00:25:58,965 --> 00:26:00,098
trying to figure out
Fabio's dish.

691
00:26:00,099 --> 00:26:01,166
It's definitely heavier.

692
00:26:01,167 --> 00:26:03,101
It combines
a lot of ingredients

693
00:26:03,102 --> 00:26:04,302
that I would never
put together.

694
00:26:04,303 --> 00:26:06,938
I sense a, uh,
really talented cook

695
00:26:06,939 --> 00:26:10,241
who got hopelessly lost
in a forest.

696
00:26:11,710 --> 00:26:14,178
I think Tiffany's dish
is good,

697
00:26:14,179 --> 00:26:16,413
but I think it's missing one
thing that really takes it up.

698
00:26:16,414 --> 00:26:17,848
This is also a crudo dish

699
00:26:17,849 --> 00:26:19,516
that you might see
at Daniel, or--

700
00:26:19,517 --> 00:26:21,518
- yeah.
A lot of restaurants.

701
00:26:21,519 --> 00:26:23,720
Yeah.

702
00:26:23,721 --> 00:26:25,555
Everything was tasty
and flavorful,

703
00:26:25,556 --> 00:26:26,991
some more than others.

704
00:26:26,992 --> 00:26:29,994
But nothing that I would be
embarrassed about.

705
00:26:29,995 --> 00:26:31,595
Let's go together.

706
00:26:31,596 --> 00:26:34,232
Yes.

707
00:26:36,702 --> 00:26:38,703
Going in,
two, three, four.

708
00:26:38,704 --> 00:26:40,571
Going in.

709
00:26:40,572 --> 00:26:41,739
Now we're going
to townhouse.

710
00:26:41,740 --> 00:26:43,340
Yeah, David Burke's
restaurant.

711
00:26:43,341 --> 00:26:44,841
David was, like,
the first pressing

712
00:26:44,842 --> 00:26:46,543
of celebrity Chefs.

713
00:26:46,544 --> 00:26:49,011
- His food was always just
avant-garde and out there.

714
00:26:49,012 --> 00:26:50,146
I hate pepper mills.

715
00:26:50,147 --> 00:26:52,914
What do you think?
Hot.

716
00:26:52,915 --> 00:26:54,916
How do you think
I should cut it?

717
00:26:54,917 --> 00:26:57,218
Okay, um, I need your opinion
really quick.

718
00:26:57,219 --> 00:27:00,822
Dale, whom I love,
wants me to taste

719
00:27:00,823 --> 00:27:04,092
every component of his dish,
but here's the thing--

720
00:27:04,093 --> 00:27:06,061
Dale had everything
but the kitchen sink.

721
00:27:06,062 --> 00:27:08,397
- Would you guys put a little
into the French-toast batter?

722
00:27:08,398 --> 00:27:11,267
To be really honest,
I'm a little concerned for him.

723
00:27:13,838 --> 00:27:16,106
- David, how you doing?
- Nice to see you.

724
00:27:18,443 --> 00:27:22,346
Two, one, done.

725
00:27:30,889 --> 00:27:32,790
I have a roasted veal loin

726
00:27:32,791 --> 00:27:35,592
with peanuts and popcorn
and French toast,

727
00:27:35,593 --> 00:27:37,494
corn puree,
and a thyme caramel.

728
00:27:37,495 --> 00:27:38,662
I have two purees.

729
00:27:38,663 --> 00:27:40,663
One is a pea puree,
carrot butter,

730
00:27:40,664 --> 00:27:43,467
a little bit of mint oil,
seared scallops,

731
00:27:43,468 --> 00:27:45,602
and a little bit of
pickled carrot on top.

732
00:27:45,603 --> 00:27:47,805
This is called
a Halibut scallop.

733
00:27:47,806 --> 00:27:50,407
So it's Halibut seared
to look like a scallop

734
00:27:50,408 --> 00:27:52,643
on top of a bit
of tapioca pearl.

735
00:27:52,644 --> 00:27:55,279
The puree around
is a ginger-carrot emulsion.

736
00:27:55,280 --> 00:27:57,314
It's a smoked tomato
and bacon soup.

737
00:27:57,315 --> 00:27:59,016
And then you have
an heirloom tomato salad

738
00:27:59,017 --> 00:28:01,686
with smoked burrata,
little roasted oven tomatoes,

739
00:28:01,687 --> 00:28:02,953
and charred-onion vinaigrette.

740
00:28:02,954 --> 00:28:05,155
Thanks.

741
00:28:08,260 --> 00:28:09,727
As far as Jamie's dish goes,

742
00:28:09,728 --> 00:28:12,496
does the addition of smoke
add anything to it?

743
00:28:12,497 --> 00:28:14,031
Does it make
the tomato better?

744
00:28:14,032 --> 00:28:15,333
Could have been better.

745
00:28:15,334 --> 00:28:17,635
Could have been
more creative and more--

746
00:28:17,636 --> 00:28:19,904
more wow factor,
for my style, anyway.

747
00:28:23,475 --> 00:28:26,778
It seems like Dale has
a sweet dish

748
00:28:26,779 --> 00:28:29,014
that just has veal on it.
I like the combination.

749
00:28:29,015 --> 00:28:30,483
I like
what he was thinking about.

750
00:28:30,484 --> 00:28:32,718
The French toast
is too sweet.

751
00:28:37,858 --> 00:28:39,392
- I think Casey had
a brilliant idea--

752
00:28:39,393 --> 00:28:40,593
so smart.

753
00:28:40,594 --> 00:28:41,794
- What was it called--
scallop Halibut?

754
00:28:41,795 --> 00:28:43,562
- "Scalibut."
- A "scalibut"?

755
00:28:43,563 --> 00:28:44,797
That's what I called it.

756
00:28:44,798 --> 00:28:45,998
The look of it is a look

757
00:28:45,999 --> 00:28:47,967
that we could put on a menu.
Yep.

758
00:28:47,968 --> 00:28:49,335
The fish
is beautifully cooked.

759
00:28:49,336 --> 00:28:51,270
- It's delicious.
- Mm-hmm.

760
00:28:53,540 --> 00:28:55,574
Antonia wasn't shy
with the salt shaker.

761
00:28:55,575 --> 00:28:56,808
I like assertive seasoning.

762
00:28:56,809 --> 00:28:58,911
I like the peas and carrots.
It's playful.

763
00:28:58,912 --> 00:29:00,178
I could fit that
onto my menu.

764
00:29:00,179 --> 00:29:01,313
I do like the dish a lot.

765
00:29:01,314 --> 00:29:02,814
You think it's too salty?

766
00:29:02,815 --> 00:29:05,317
No, I don't,
but I like salt.

767
00:29:05,318 --> 00:29:07,186
It's a tough challenge.
It's tough to try

768
00:29:07,187 --> 00:29:08,420
and emulate
somebody else's menu.

769
00:29:08,421 --> 00:29:10,322
A lot of the stuff
is playful,

770
00:29:10,323 --> 00:29:12,291
but it's half the battle--
you got to actually execute it.

771
00:29:12,292 --> 00:29:14,960
I don't hardly taste
the smoke.

772
00:29:14,961 --> 00:29:16,128
It's really subtle.

773
00:29:16,129 --> 00:29:17,463
I'm concerned about the soup.

774
00:29:17,464 --> 00:29:19,032
It might be a little bit
too simple.

775
00:29:19,033 --> 00:29:21,400
It's super subtle.

776
00:29:21,401 --> 00:29:23,270
It's double elimination
so it's nerve-racking.

777
00:29:23,271 --> 00:29:26,941
Let's go find out.
What the heck?

778
00:29:30,979 --> 00:29:34,148
Tiffani is showcasing
technique just to do it.

779
00:29:34,149 --> 00:29:37,552
- I find that the melon--
the intruder at the party.

780
00:29:40,585 --> 00:29:43,253
- We used to do short ribs
like that--it was so good.

781
00:29:43,254 --> 00:29:44,787
Marcel had beef with Wylie.

782
00:29:44,788 --> 00:29:46,422
And I don't really know
if it's even valid.

783
00:29:46,423 --> 00:29:48,925
He could be making it up
for all I know.

784
00:29:48,926 --> 00:29:52,562
- It's ironic to be cooking
at wd-50,

785
00:29:52,563 --> 00:29:54,564
'cause one
of Wylie's sous Chefs

786
00:29:54,565 --> 00:29:57,635
accused me
of culinary plagiarism.

787
00:29:57,636 --> 00:29:59,503
You know,
and as a young cook,

788
00:29:59,504 --> 00:30:01,806
I used to get upset
when I would learn

789
00:30:01,807 --> 00:30:04,509
that other Chefs had been doing
the same dishes.

790
00:30:04,510 --> 00:30:06,377
- Pineapple.
- Pineapple? Oh, nice.

791
00:30:06,378 --> 00:30:07,979
Good call.

792
00:30:07,980 --> 00:30:10,181
Now here I am in wd-50

793
00:30:10,182 --> 00:30:13,752
having to create a dish
in their style.

794
00:30:13,753 --> 00:30:15,153
I mean, it's too much.

795
00:30:15,154 --> 00:30:18,390
You can't even write
this sort of stuff.

796
00:30:23,298 --> 00:30:25,833
- Time?
- Five minutes.

797
00:30:25,834 --> 00:30:27,968
This is all
coming out, right?

798
00:30:27,969 --> 00:30:31,705
I'm making a sunny-egg dumpling
with braised pork belly.

799
00:30:31,706 --> 00:30:33,041
I don't know
Wylie's techniques.

800
00:30:33,042 --> 00:30:35,343
And it's a double elimination,
so I think

801
00:30:35,344 --> 00:30:37,912
that it's not wise
to play Wylie's game.

802
00:30:37,913 --> 00:30:41,983
I want to stay true to who I am
and be inspired by Wylie.

803
00:30:41,984 --> 00:30:45,988
It'll be interesting to see
what this food's like.

804
00:30:45,989 --> 00:30:49,459
So that's--I mean, this is
a very difficult challenge.

805
00:30:49,460 --> 00:30:51,127
I probably should not have
frozen my melons.

806
00:30:51,128 --> 00:30:53,330
If I over-execute it,
that's a flaw, for sure,

807
00:30:53,331 --> 00:30:54,531
and I should edit.

808
00:30:54,532 --> 00:30:56,433
But I can't stop myself.

809
00:30:56,434 --> 00:30:58,669
I look over
at Tiffani's dish,

810
00:30:58,670 --> 00:31:01,038
and she's, like, showcasing
technique just to do it.

811
00:31:01,039 --> 00:31:03,140
She's not really
thinking about the diner

812
00:31:03,141 --> 00:31:04,709
at the end of the day.

813
00:31:06,111 --> 00:31:08,278
- Well, hello.
- Thank you for having us.

814
00:31:08,279 --> 00:31:09,680
You guys still hungry?

815
00:31:09,681 --> 00:31:11,481
- Yes.
- We saved the best for last.

816
00:31:11,482 --> 00:31:14,517
Thank you.
[Laughs]

817
00:31:18,021 --> 00:31:19,988
Wow.
Looks great.

818
00:31:19,989 --> 00:31:21,990
- I made my version
of breakfast--

819
00:31:21,991 --> 00:31:25,060
a sunny-side-up egg dumpling,
a braised pork belly,

820
00:31:25,061 --> 00:31:26,495
milk-style ramen
with bacon, beef,

821
00:31:26,496 --> 00:31:27,863
and some pork.

822
00:31:27,864 --> 00:31:29,665
So three different
heirloom melons,

823
00:31:29,666 --> 00:31:30,999
vacuum packed,

824
00:31:31,000 --> 00:31:32,934
hit with a little bit
of liquid nitrogen and broken,

825
00:31:32,935 --> 00:31:35,304
and then powdered
ham and cheese.

826
00:31:35,305 --> 00:31:36,972
I did my version
of shrimp and grits

827
00:31:36,973 --> 00:31:39,541
with corn
and infused shrimp

828
00:31:39,542 --> 00:31:41,377
and then the poached shrimp
on top.

829
00:31:41,378 --> 00:31:43,846
I made a, uh,
vadouvan lamb

830
00:31:43,847 --> 00:31:45,114
with a little bit of,
uh, tzatziki,

831
00:31:45,115 --> 00:31:47,317
pickled red onion,
and anti flatbread

832
00:31:47,318 --> 00:31:49,219
inspired by your aerated foie
the other day.

833
00:31:49,220 --> 00:31:51,521
All right, thanks, guys.
Thanks a lot.

834
00:31:51,522 --> 00:31:54,324
I think, uh,
Tiffani lost control

835
00:31:54,325 --> 00:31:55,659
of this mission
on the launchpad.

836
00:31:55,660 --> 00:31:58,895
I find that the melon,
which is a major component--

837
00:31:58,896 --> 00:32:00,297
the intruder at the party.

838
00:32:00,298 --> 00:32:01,764
I would have liked
to have seen her

839
00:32:01,765 --> 00:32:03,400
pare one or two things
off that plate.

840
00:32:03,401 --> 00:32:06,302
It felt just a little murky.

841
00:32:06,303 --> 00:32:08,003
- Mmm.
- That's nice.

842
00:32:08,004 --> 00:32:09,605
Nice runny yolk.
We like that.

843
00:32:09,606 --> 00:32:11,841
I love Dale's dish.
He took a lot of chances.

844
00:32:11,842 --> 00:32:13,943
The broth
tastes like breakfast.

845
00:32:13,944 --> 00:32:15,245
It's really cool.

846
00:32:15,246 --> 00:32:16,747
I see what you mean,
like buttered toast almost.

847
00:32:16,748 --> 00:32:18,181
- Like toast, yeah.
- Yeah.

848
00:32:18,182 --> 00:32:19,616
I think this dish
hits on a lot of levels.

849
00:32:19,617 --> 00:32:21,952
I agree.

850
00:32:25,122 --> 00:32:26,389
Carla did a nice job
with it.

851
00:32:26,390 --> 00:32:28,525
I think it's just
a little bit safe,

852
00:32:28,526 --> 00:32:30,693
but very well prepared,
good, good technical eating.

853
00:32:30,694 --> 00:32:32,562
I think given
Carla's background,

854
00:32:32,563 --> 00:32:35,165
this was a smart way to go.

855
00:32:37,669 --> 00:32:39,503
Marcel's dish
was a lot more restrained,

856
00:32:39,504 --> 00:32:41,271
a lot more timid
than I thought it was gonna be.

857
00:32:41,272 --> 00:32:43,040
Even Marcel's, uh,
cucumber was bland.

858
00:32:43,041 --> 00:32:45,643
Marcel's embraced
the equipment back there.

859
00:32:45,644 --> 00:32:48,279
I'm not sure in this case
he's used those techniques

860
00:32:48,280 --> 00:32:52,050
to improve the dish.

861
00:32:52,051 --> 00:32:53,785
I think, in a way,
they were all very successful

862
00:32:53,786 --> 00:32:56,888
in grasping the philosophy
here at the restaurant,

863
00:32:56,889 --> 00:32:59,758
taking something familiar
and trying to play with it.

864
00:32:59,759 --> 00:33:01,526
But some of them
are actualized,

865
00:33:01,527 --> 00:33:03,695
realized
a little bit better.

866
00:33:03,696 --> 00:33:05,430
Nicely done, kids.

867
00:33:05,431 --> 00:33:06,864
Thanks, guys.
A pleasure. Take care.

868
00:33:06,865 --> 00:33:08,599
Thank you for having
a great meal with us.

869
00:33:08,600 --> 00:33:10,468
Thank you, guys.

870
00:33:17,275 --> 00:33:20,077
Hell of a challenge,
hell of a challenge.

871
00:33:20,078 --> 00:33:23,213
You should have seen me
using the circulator, y'all.

872
00:33:23,214 --> 00:33:24,815
[Laughter]

873
00:33:24,816 --> 00:33:27,618
Gets the goggles on,
puts the gloves on.

874
00:33:27,619 --> 00:33:29,620
[Laughter continues]

875
00:33:33,892 --> 00:33:36,494
We'd like to see Dale,

876
00:33:36,495 --> 00:33:39,564
Angelo, Antonia,
and Tre.

877
00:33:39,565 --> 00:33:41,533
Thank you.

878
00:33:49,108 --> 00:33:52,111
[Suspenseful music]

879
00:33:52,112 --> 00:33:59,752
♪ ♪

880
00:34:01,221 --> 00:34:03,423
You four have
the favorite dishes

881
00:34:03,424 --> 00:34:06,327
of the New York Chefs
you cooked for today.

882
00:34:06,328 --> 00:34:07,962
- Thank you.
- You guys did a great job.

883
00:34:07,963 --> 00:34:09,864
You came to cook
in some of the best kitchens

884
00:34:09,865 --> 00:34:12,133
in New York and really
impressed the Chefs over there,

885
00:34:12,134 --> 00:34:14,002
so nice work.
Thank you so much.

886
00:34:14,003 --> 00:34:15,470
The winner of this challenge

887
00:34:15,471 --> 00:34:17,773
will get a six-night trip
to New Zealand.

888
00:34:17,774 --> 00:34:19,508
- Wow.
- Oh, my God.

889
00:34:19,509 --> 00:34:22,645
- Wow.
- Whoo-hoo.

890
00:34:22,646 --> 00:34:24,913
Antonia,
you did a really nice riff

891
00:34:24,914 --> 00:34:26,882
on peas and carrots,
which was very much

892
00:34:26,883 --> 00:34:29,484
in the David Burke zone,
and the flavors were delicious.

893
00:34:29,485 --> 00:34:30,885
Thank you.

894
00:34:30,886 --> 00:34:32,753
Angelo, I'm a big fan
of David Chang,

895
00:34:32,754 --> 00:34:34,054
and I eat
at his restaurants a lot.

896
00:34:34,055 --> 00:34:36,156
And your dish
was really exciting.

897
00:34:36,157 --> 00:34:37,858
I think that shaving
white chocolate on the end

898
00:34:37,859 --> 00:34:39,025
was kind of genius.

899
00:34:39,026 --> 00:34:40,894
- Thank you so much.
- Tre.

900
00:34:40,895 --> 00:34:43,396
I think the focus was put
on the fish being the star,

901
00:34:43,397 --> 00:34:46,166
and, uh, the kitchen
was absolutely fabulous.

902
00:34:46,167 --> 00:34:48,601
I really felt like
I was in a lamborghini.

903
00:34:48,602 --> 00:34:50,369
I think the fish
was the star,

904
00:34:50,370 --> 00:34:51,904
and the fish was perfectly done,
so nice work.

905
00:34:51,905 --> 00:34:53,172
Thanks, Chef.

906
00:34:53,173 --> 00:34:54,307
Dale.

907
00:34:54,308 --> 00:34:56,076
Were you aware
that Wylie Dufresne

908
00:34:56,077 --> 00:34:58,511
is a notorious egg slut?
I am aware of that,

909
00:34:58,512 --> 00:35:01,614
and I think a lot
of Wylie's food has restraint.

910
00:35:01,615 --> 00:35:04,517
So I didn't bring any
of his actual techniques in,

911
00:35:04,518 --> 00:35:06,519
because I wanted to restrain
myself from adding to the plate.

912
00:35:06,520 --> 00:35:08,021
I think
at the end of the day,

913
00:35:08,022 --> 00:35:09,356
you can have every trick
in your bag,

914
00:35:09,357 --> 00:35:10,924
but if the food
doesn't taste great...

915
00:35:10,925 --> 00:35:12,526
So nice job.

916
00:35:12,527 --> 00:35:14,161
Thank you.

917
00:35:14,162 --> 00:35:15,963
Kate, who's the winner
of this elimination challenge?

918
00:35:15,964 --> 00:35:17,864
You guys really all did
a good job

919
00:35:17,865 --> 00:35:19,699
channeling
your different Chefs,

920
00:35:19,700 --> 00:35:22,935
but the Chef who just did
a marvelous job

921
00:35:22,936 --> 00:35:26,473
representing the kitchen
they were cooking in...

922
00:35:31,246 --> 00:35:33,080
Is Dale.

923
00:35:33,081 --> 00:35:34,548
Thank you.

924
00:35:34,549 --> 00:35:36,918
- I knew you hit it with that.
- Thank you.

925
00:35:36,919 --> 00:35:38,452
Thank you, Chefs.
Winning feels great.

926
00:35:38,453 --> 00:35:39,820
It's my first win
of this competition.

927
00:35:39,821 --> 00:35:41,689
So now, you know,
these dudes know I'm for real.

928
00:35:41,690 --> 00:35:43,390
Congratulations, Dale.

929
00:35:43,391 --> 00:35:46,093
You get a six-night trip
to the Hilton Auckland

930
00:35:46,094 --> 00:35:49,230
in New Zealand,
plus $5,000 for airfare,

931
00:35:49,231 --> 00:35:51,799
furnished
by Hilton hotels and resorts.

932
00:35:51,800 --> 00:35:53,234
Thank you.

933
00:35:53,235 --> 00:35:55,302
Going to New Zealand, baby.
Pack up your bags.

934
00:35:55,303 --> 00:35:58,439
I also need you to send back
some of your colleagues.

935
00:36:05,213 --> 00:36:06,614
Who is it?

936
00:36:06,615 --> 00:36:09,550
- Yay.
- Ah!

937
00:36:09,551 --> 00:36:11,118
Good job, Dale.

938
00:36:11,119 --> 00:36:13,354
Um, so they want to see

939
00:36:13,355 --> 00:36:17,057
Stephen, Tiffani,
Fabio, and Dale.

940
00:36:17,058 --> 00:36:18,692
- All right.
- Stand up, guys.

941
00:36:18,693 --> 00:36:20,193
Stand up.
Fight hard.

942
00:36:20,194 --> 00:36:22,095
- Fight hard,
but not too hard--be nice.

943
00:36:22,096 --> 00:36:25,498
Don't pull a Jen.

944
00:36:25,499 --> 00:36:28,334
[Suspenseful music]

945
00:36:28,335 --> 00:36:37,642
♪ ♪

946
00:36:37,643 --> 00:36:39,143
The Chefs at each
of your restaurants

947
00:36:39,144 --> 00:36:42,213
felt that you had
their least favorite dishes.

948
00:36:42,214 --> 00:36:44,014
And, unfortunately,

949
00:36:44,015 --> 00:36:47,685
two of you
will be going home.

950
00:36:47,686 --> 00:36:49,954
Fabio, let's start with you.

951
00:36:49,955 --> 00:36:51,855
- You know, honestly,
Asian--

952
00:36:51,856 --> 00:36:54,458
vietnamese and French
is not my expertise area.

953
00:36:54,459 --> 00:36:58,195
Smarter people than you or I
have had a very difficult time

954
00:36:58,196 --> 00:36:59,797
trying to figure out
David Chang.

955
00:36:59,798 --> 00:37:02,166
Painters sometimes,
when they lose their way,

956
00:37:02,167 --> 00:37:04,235
tend to overpaint.
Yeah.

957
00:37:04,236 --> 00:37:06,538
The ingredients
that I used in my dish,

958
00:37:06,539 --> 00:37:08,240
they're all ingredients
that he's using in his menu--

959
00:37:08,241 --> 00:37:10,843
the peanuts, the oils,
and the plum,

960
00:37:10,844 --> 00:37:12,445
everything,
and I overdo it.

961
00:37:12,446 --> 00:37:15,915
Texturally,
too much fat on the lamb,

962
00:37:15,916 --> 00:37:17,217
and I thought the cassoulet
was over-reduced.

963
00:37:17,218 --> 00:37:18,819
I thought it was sticky.

964
00:37:18,820 --> 00:37:21,254
I wanted more of a sauce,
but not to be completely dry.

965
00:37:21,255 --> 00:37:24,590
But I didn't see
a lot of sauce in Chang's dish.

966
00:37:24,591 --> 00:37:26,458
But if you're making a dish
that calls for that,

967
00:37:26,459 --> 00:37:28,560
it has to have that.

968
00:37:28,561 --> 00:37:30,228
Stephen.

969
00:37:30,229 --> 00:37:33,064
Right now I'm feeling
a lot of different emotions.

970
00:37:33,065 --> 00:37:34,398
One is frustration.

971
00:37:34,399 --> 00:37:37,334
I consider myself
to be an expert

972
00:37:37,335 --> 00:37:39,736
in Italian food and wine,
and I completely blew it.

973
00:37:39,737 --> 00:37:41,404
What do you think
you did wrong with the dish?

974
00:37:41,405 --> 00:37:43,040
I put too much
on the plate.

975
00:37:43,041 --> 00:37:45,509
I had components as part
of my <i>mise-en-place</i>

976
00:37:45,510 --> 00:37:47,578
that should have never
made it to the plate.

977
00:37:47,579 --> 00:37:49,280
It could have been
an amazing dish.

978
00:37:49,281 --> 00:37:50,815
And in my mind,
it could've won.

979
00:37:50,816 --> 00:37:52,550
I felt an overwhelming flavor

980
00:37:52,551 --> 00:37:55,386
and scent of,
like, sandalwood,

981
00:37:55,387 --> 00:37:58,889
a perfume-y flavor that
was really unpleasant for me.

982
00:37:58,890 --> 00:38:01,090
It's a shame, because,

983
00:38:01,091 --> 00:38:02,658
you know, it was
a beautiful piece of salmon,

984
00:38:02,659 --> 00:38:04,360
and it was
really nicely cooked.

985
00:38:04,361 --> 00:38:06,996
It could have been
a really beautiful dish.

986
00:38:06,997 --> 00:38:09,298
Tiffani, do you think
going into Wylie's kitchen,

987
00:38:09,299 --> 00:38:11,400
it was easy to get seduced
by everything that was going on

988
00:38:11,401 --> 00:38:13,502
and try to do too much?
Clearly.

989
00:38:13,503 --> 00:38:15,737
For me, that's the most
disappointing part of this,

990
00:38:15,738 --> 00:38:18,039
just 'cause my food tends to be
very sort of stripped down.

991
00:38:18,040 --> 00:38:20,274
Texturally,
the whole thing fell apart

992
00:38:20,275 --> 00:38:23,578
because it was just watery
and mushy.

993
00:38:23,579 --> 00:38:25,046
Let's move on to Dale.

994
00:38:25,047 --> 00:38:26,581
Townhouse, it's like food
with jazz hands.

995
00:38:26,582 --> 00:38:28,217
[Chuckles]

996
00:38:28,218 --> 00:38:29,985
So trying to embrace
the sense of humor and kitsch

997
00:38:29,986 --> 00:38:31,420
of the restaurant--

998
00:38:31,421 --> 00:38:33,256
I had the whole popcorn
and peanuts thing going on.

999
00:38:33,257 --> 00:38:35,692
What I don't understand
is David usually starts off

1000
00:38:35,693 --> 00:38:37,561
with a very sort of
classic point of view

1001
00:38:37,562 --> 00:38:38,862
and then riffs on it.

1002
00:38:38,863 --> 00:38:40,030
You had peanuts.
You had popcorn.

1003
00:38:40,031 --> 00:38:41,198
You had French toast.

1004
00:38:41,199 --> 00:38:42,366
What's the inspiration here?

1005
00:38:42,367 --> 00:38:43,701
I don't know
where it comes from.

1006
00:38:43,702 --> 00:38:44,969
I think the inspiration
actually came

1007
00:38:44,970 --> 00:38:46,270
from a dish of mine, and it was
buttermilk French toast

1008
00:38:46,271 --> 00:38:47,972
with, like, a banana,
black pepper caramel.

1009
00:38:47,973 --> 00:38:49,808
You're talking
about a breakfast dish?

1010
00:38:49,809 --> 00:38:51,542
- Yes.
- I think that's the problem.

1011
00:38:51,543 --> 00:38:54,378
You gave us a breakfast dish
with veal on it.

1012
00:38:55,947 --> 00:38:57,515
- Thank you, Chefs.
- Thank you.

1013
00:38:57,516 --> 00:38:59,983
Thank you.

1014
00:39:05,457 --> 00:39:07,892
We don't know yet,
obviously.

1015
00:39:07,893 --> 00:39:10,995
Everybody has a couple
of imperfections here and there.

1016
00:39:10,996 --> 00:39:14,833
And, um, maybe was
a little too much going on.

1017
00:39:17,537 --> 00:39:19,105
You know,
I think this is one

1018
00:39:19,106 --> 00:39:21,240
of the most interesting
challenges we've ever done.

1019
00:39:21,241 --> 00:39:22,975
But, unfortunately,

1020
00:39:22,976 --> 00:39:24,810
some of these Chefs
just didn't hit the mark.

1021
00:39:24,811 --> 00:39:27,780
The problem with Dale's dish
was it just didn't taste good.

1022
00:39:27,781 --> 00:39:30,349
- He cooked the veal properly.
It was well-seasoned.

1023
00:39:30,350 --> 00:39:32,117
It was cooked right,
but it's just--

1024
00:39:32,118 --> 00:39:35,120
it was way too sweet.

1025
00:39:35,121 --> 00:39:36,855
I think Stephen
just got overexcited.

1026
00:39:36,856 --> 00:39:38,123
He knew he was at Marea,

1027
00:39:38,124 --> 00:39:39,858
and he's so good
at that kind of food.

1028
00:39:39,859 --> 00:39:41,459
He did a nice job
cooking his fish.

1029
00:39:41,460 --> 00:39:43,262
It was poached in olive oil.
It was perfectly done.

1030
00:39:43,263 --> 00:39:44,696
The Pesto was well made.

1031
00:39:44,697 --> 00:39:46,765
Parts of that dish
were very good.

1032
00:39:46,766 --> 00:39:49,768
But it was unpleasant
to eat.

1033
00:39:49,769 --> 00:39:51,369
I think the fatal flaw

1034
00:39:51,370 --> 00:39:53,438
was all those different
aromatics coming together

1035
00:39:53,439 --> 00:39:56,775
almost came off as, uh,
perfume-y.

1036
00:39:56,776 --> 00:39:58,410
You know what was totally
missing from Fabio's dish?

1037
00:39:58,411 --> 00:39:59,745
Confidence.

1038
00:39:59,746 --> 00:40:01,546
He had all these
Asian ingredients,

1039
00:40:01,547 --> 00:40:02,714
but you didn't taste them.

1040
00:40:02,715 --> 00:40:05,417
I think he purposely
stayed away from it.

1041
00:40:05,418 --> 00:40:06,819
There was too much fat left
on the lamb

1042
00:40:06,820 --> 00:40:08,187
and then there was just
too much going on.

1043
00:40:08,188 --> 00:40:10,123
You got cheese.
You got this nut cassoulet.

1044
00:40:10,124 --> 00:40:12,092
You got the lamb.
You got tomatoes. You have corn.

1045
00:40:12,093 --> 00:40:14,962
And it's like, really?

1046
00:40:14,963 --> 00:40:17,764
It's a fine line sometimes
between homage and parody,

1047
00:40:17,765 --> 00:40:20,034
and I think that
what Tiffani did here

1048
00:40:20,035 --> 00:40:23,037
crossed the line into a parody
of what Wylie does.

1049
00:40:23,038 --> 00:40:24,705
I think it was one technique
too much.

1050
00:40:24,706 --> 00:40:27,342
The compression of the melon--
that was a great idea.

1051
00:40:27,343 --> 00:40:29,277
I think using
liquid nitrogen to freeze it

1052
00:40:29,278 --> 00:40:30,412
was her downfall.

1053
00:40:30,413 --> 00:40:32,314
- Yeah, it's not like
I [Bleep] Up--

1054
00:40:32,315 --> 00:40:34,183
- so, no, I think you're fine.
- We'll see.

1055
00:40:34,184 --> 00:40:35,985
Okay, so I think
we have our decision.

1056
00:40:35,986 --> 00:40:38,621
- Yep.
- Let's get them out here.

1057
00:40:49,583 --> 00:40:52,585
[Suspenseful music]

1058
00:40:52,586 --> 00:41:00,192
♪ ♪

1059
00:41:00,623 --> 00:41:02,224
Chefs, today's challenge

1060
00:41:02,225 --> 00:41:04,326
took us to four
great New York restaurants

1061
00:41:04,327 --> 00:41:05,861
with four exciting
New York City Chefs

1062
00:41:05,862 --> 00:41:08,964
to create a dish that
they would put on their menus.

1063
00:41:08,965 --> 00:41:10,766
Unfortunately,
for the four of you,

1064
00:41:10,767 --> 00:41:12,367
it didn't happen.

1065
00:41:12,368 --> 00:41:15,037
Stephen, you may have great
knowledge of Italian food.

1066
00:41:15,038 --> 00:41:16,572
I have great knowledge
of led zeppelin.

1067
00:41:16,573 --> 00:41:19,542
Doesn't make me Jimmy page.

1068
00:41:19,543 --> 00:41:22,811
Dale, didn't quite see
your starting-off point.

1069
00:41:22,812 --> 00:41:24,346
But if it was the circus,
we ended up

1070
00:41:24,347 --> 00:41:26,649
with caramel popcorn
and not much of a surprise.

1071
00:41:28,852 --> 00:41:30,487
Tiffani,
we felt you gave us

1072
00:41:30,488 --> 00:41:33,690
just a poor facsimile
of a Wylie Dufresne dish.

1073
00:41:33,691 --> 00:41:35,993
Fabio, ultimately,
you were just

1074
00:41:35,994 --> 00:41:37,795
very heavy-handed
with the dish.

1075
00:41:37,796 --> 00:41:39,230
A lot
of different combinations

1076
00:41:39,231 --> 00:41:42,200
with nothing really
hitting the mark.

1077
00:41:42,201 --> 00:41:44,303
Unfortunately
for two of you,

1078
00:41:44,304 --> 00:41:46,905
you'll be going home.

1079
00:41:55,881 --> 00:42:00,584
Stephen and Dale...

1080
00:42:00,585 --> 00:42:02,353
Please pack
your knives and go.

1081
00:42:02,354 --> 00:42:04,721
Thank you, everyone.

1082
00:42:04,722 --> 00:42:06,089
Thank you.

1083
00:42:06,090 --> 00:42:09,159
I'm very disappointed
to be going home this early.

1084
00:42:09,160 --> 00:42:12,362
I'm a little embarrassed.

1085
00:42:12,363 --> 00:42:13,696
This is new ground for me,

1086
00:42:13,697 --> 00:42:15,198
because I'd never been
eliminated.

1087
00:42:15,199 --> 00:42:17,633
I was the runner-up.
I just didn't win.

1088
00:42:17,634 --> 00:42:20,035
Actually being told
to go home--

1089
00:42:20,036 --> 00:42:22,905
it's gonna take a little bit
to get over.

1090
00:42:25,876 --> 00:42:28,678
Chefs, it was
an absolute pleasure.

1091
00:42:28,679 --> 00:42:30,179
It was mine.

1092
00:42:33,317 --> 00:42:34,717
The Stephen
from <i>Top Chef</i> season 1

1093
00:42:34,718 --> 00:42:36,152
probably would have killed
this challenge.

1094
00:42:36,153 --> 00:42:38,254
I was cooking
a lot more back then.

1095
00:42:38,255 --> 00:42:39,889
But this competition
is filled

1096
00:42:39,890 --> 00:42:41,724
with some
of the fiercest competitors

1097
00:42:41,725 --> 00:42:43,460
in <i>Top Chef</i> history.

1098
00:42:43,461 --> 00:42:45,428
I simply wasn't up to par
with the rest of the Chefs.

1099
00:42:45,429 --> 00:42:47,097
I'll see you soon, lady.

1100
00:42:47,098 --> 00:42:49,466
[Applause]

1101
00:42:52,203 --> 00:42:54,672
It was wonderful
to put a Chef coat back on,

1102
00:42:54,673 --> 00:42:56,408
rock and roll in the kitchen,

1103
00:42:56,409 --> 00:42:58,443
and if I made it through
this past challenge

1104
00:42:58,444 --> 00:43:00,379
and maybe got another couple
under my belt,

1105
00:43:00,380 --> 00:43:04,517
who knows what
would have happened?

1106
00:43:04,518 --> 00:43:07,419
I love <i>Top Chef,</i>
<i>and fair is fair.</i>

1107
00:43:07,420 --> 00:43:08,920
I got eliminated.
I'm gonna learn from it.

1108
00:43:08,921 --> 00:43:11,156
And, you know,
maybe I'll come back

1109
00:43:11,157 --> 00:43:13,659
for <i>Top Chef 16,</i>
<i>you know,</i> <i>seniors.</i>

1110
00:43:13,660 --> 00:43:16,662
== sync by <font color=#00ff00>elderman</font> ==
== for <font color=#00ffff>www.addic7ed.com</font> ==

1111
00:43:19,065 --> 00:43:20,899
next
on <i>Top Chef all stars...</i>

1112
00:43:20,900 --> 00:43:24,269
Cooking at the U.S. open
is radical,

1113
00:43:24,270 --> 00:43:26,437
a beast.

1114
00:43:26,438 --> 00:43:29,707
- Oh!
- It's just a cluster[Bleep].

1115
00:43:29,708 --> 00:43:30,842
We got to go.

1116
00:43:30,843 --> 00:43:32,410
We go for the kill, yeah.

1117
00:43:32,411 --> 00:43:33,711
Is Angelo helping,

1118
00:43:33,712 --> 00:43:35,680
or is he trying to
get people eliminated?

1119
00:43:35,681 --> 00:43:39,183
[Grunts]
I'm extremely upset with Jamie.

1120
00:43:39,184 --> 00:43:40,451
Yo, I need
the pressure cooker, Jamie.

1121
00:43:40,452 --> 00:43:42,420
What are you doing?
That sucks.

1122
00:43:42,421 --> 00:43:44,789
It just felt heavy.

1123
00:43:44,790 --> 00:43:46,124
He did sort of phone it in.

1124
00:43:46,125 --> 00:43:47,659
It was
a little bit flaccid.

1125
00:43:47,660 --> 00:43:48,960
Angelo sabotaging
his teammates.

1126
00:43:48,961 --> 00:43:51,764
For more about the recipes
seen tonight,

1127
00:43:51,765 --> 00:43:53,967
go to bravotv.Com.

