06x02 - Bachelor/ette Party

[bunniefuu]

[Padma]

Previously on

Top chef...



[Mike]

Right away, I recognized



Mike voltaggio.

You know, it's a little

Intimidating

Seeing all these people



Who work for elite chefs.

I'm not unpacking anything.

I feel like it's bad luck.

This money-for-quickfire thing

Is new,

And I'm pretty excited



About it.

Jesse, you managed to develop

A tremendous amount of flavor.

I wish I could choose both,

But I'd have to say jen.

[Applause]

[Jen]

I won the , dollars.

And I don't know

If it's real yet.

[Jen] oh, my god.

I'm totally disappointed

With how this plate looks.

So huge.

It's not good.

You can throw it

At somebody.

Our favorite is kevin.

Thank you.

[Kevin]

I think it's important

That they know that I'm

A force to be reckoned with.

-I found the dish clunky.

-The sauce was weak.

It was completely dried out.

Please pack your knives

And go.

[Padma]

At stake for the winner:



A feature



In food & wine

Magazine,



, Dollars of merchandise



Provided by macy's,



A showcase at the annual



Food & wine classic in aspen,

And , dollars to help

Turn their culinary dreams

Into reality,

Furnished by the makers

Of the glad family of products,

And the title of top chef.

I'm ok with my hair being curly.

Sunshine

Just went into the bathroom

With the hair dryer.

I'm up against some really,

Really talented people.

But, you know, I definitely



Did well yesterday



For the quickfire.

But I was in the bottom

Of the elimination challenge,

And I made

Some really stupid mistakes.

So I feel like I have

A lot of ground to make up.

And I'm absolutely ready

For a new chance

To prove myself.

-Ah.

-Thank you.

[Eve]

You know,



Being in the bottom four,



I am feeling a little torn



About what to do.

Should I just start cooking

For the judges,

Or should I just go all out

And cook my style of food

And hope for the best,

Which is what I've always done?

[Bryan]

It is weird being here



With my brother.



Has there been



A sibling rivalry

Between michael and i?

I'd say, uh...

I'd say, "yeah."

I think that's pushed us



To the level



That we're cooking at



Right now.

And it's gonna continue

Through this competition.

[Kevin]

So we walk



Into the m resort kitchen,



And I immediately recognize



Who our guest judge is.



It's todd english.

I mean,

Who doesn't recognize him?

And, uh, we had this



Big-a*s craps table,

Which by the way... Side note,

The closest I've ever been

To a craps table.

-Good morning, chefs.

-[All] good morning.

Please welcome our guest judge

For this quickfire,

Todd english.

Good morning.

Thank you, chefs.

Todd english

Is a very good chef.

He likes simplicity.



He has a ton



Of restaurants, and, um,

He's pretty hot.

[Laughs]

A great chef needs to make

Something fabulous

Within the confines

Of their own pantry.

So for this challenge,

Each of you will roll

These dice.

Whatever number you get

Is the number of ingredients

That you'll be allowed to use

In this quickfire challenge.

Salt, pepper, and oil

Are freebies.

Everything else has to be

Within this number.

Two ingredients.

Two ingredients would suck.

[Laughs]

Think a bad roll

Of the dice would be .

You don't want to be forced

To work with too much stuff.

So, chefs, another thing,

This is a high-stakes quickfire,

Which means one of you

Will win , dollars

From the m resort.

Wow.

-[Clapping]

-Whoo!

Coming off of a loss

On the first chance

For , dollars,

I really want

To win this one.

[Ashley]

, Dollars is



A lot of money.

Dear america, chefs,

We don't make a lot of cash.

Come on down, kevin.

[Kevin]

I could tell



A lot of people



Are freaked out by this.

I'm not one to marry

A whole ton of flavors

On a plate together,

So I'm hoping to roll



A low number.

Ten.

So I roll a ten.

-Good luck to you.

-[Kevin]

Not great.

That's a lot of things

To have on a plate,

In my opinion.

[Laughter]

-Four.

-[All] four.

-Eight.

-Yeah.

-Five. Not bad at all.

-Eight.

-Oh, nine.

-Nine.

-Nice.

-Eight.

-Ten.

-Oh.

Nine.

Oh.

Three ingredients.

[Laurine]

I realized



That I've rolled



One of the lowest numbers

And immediately start to set

Into, like, the thought

Of simplicity.

Chefs,

You each have minutes.

Your time starts now.

Good luck.

I'm gonna make a salad

Of grilled asparagus

With blue cheese.



I love a lot



Of assertive flavors,



So hopefully the judges



Will be impressed.



[Michael]

There's



, Dollars at stake.

So if I'm going home

Tomorrow,

I'm going home

With , dollars.

I'm given eight ingredients



And minutes,



Not enough time



To put anything on the stove.

So I immediately think

Of doing, like, a gazpacho,

But maybe presenting it



In a way



That somebody



Hasn't had it before.



[Bryan]

My brother, sometimes



He can go a little bit far

With his techniques.

I think it's important

To stay true

To the classic flavors.

So I'm doing the black cod.



I'm gonna cook it



Sous-vide



Using classic



Flavor combinations.



[Kevin]

It's hard for me



To be doing a meal



That requires



A lot of components.

You know what?

[Bleep] it, whatever.

I got ten. I'm gonna figure out

How to do this,

And I'm just gonna make

The best thing that I can make.

So I'm gonna make



Less components



With lots of ingredients.



I'm hustling



To make that happen.



[Jennifer]

I have



Nine ingredients



To choose from.



I wanted a lower number,



But I got a nine.

So I'm doing

A smoked salmon dish

With spicy, but mellow

Jalapeño emulsion.

[Jesse]

I've got



Nine ingredients.



So I think of scallops.



And, uh, I should have grabbed



A stainless steel pan



So that I could get



A nice, hard sear



On my scallops.



And, of course, I realize this



At the last minute.



And, uh, I get no color



On my scallops.

I think about throwing

Some butter in the pan

To let it brown

And get color that way,

But then that would be

Adding an extra ingredient,

So I can't do that.

Two minutes, guys.

Two minutes.

Hands up.

Utensils down.

-Hello.

-Hi, chef.

How many ingredients

Did you have, laurine?

I only got three:

Asparagus, leeks, and lemon.

Interesting. Yeah.

Thank you.

-Thanks.

-[Padma] hello.

I had nine.

Kept it pretty simple.

Made a jalapeño emulsion

With some parsley, lemon,

Garlic shallots,

And parsley.

-Thank you.

-Thank you.

Ah, the number four.

You had four ingredients.

It's carrot soup with ginger.

I make "" you two.

[Laughter]

-[Padma] hello, eve.

-Hi. I had eight.

I did a salad

Of grilled asparagus

With golden raisins,

Pine nuts,

And a really light

Cashel blue cheese.

Interesting.

-All right,

What is this, mike?

-I had eight.

I have a simply made

Nitro gazpacho,

Compressed cucumbers,

And a little bit of bread toast

On the side.

Right, that's a great twist

On the tradition.

Thank you.

Wow, this looks pretty.

-Thank you.

-[Padma] how many ingredients?

Ten. So what I have

Is asparagus and celery salad.

It sits on top

Of a fennel cream,

And it goes

With a boiled egg.

[Todd] I like the acid in it,

Really nice touch.

-Thank you.

-Hi, ashley.

Hi, padma.

I had eight.

I grilled lamb, and I made

An apricot "mostarda."

-That lamb looks very rare.

-It's a little rare.

[Todd] thank you, chef.

-How are you?

-I had ten.

What I did

Is a poached black cod

Over a puree of carrot

And ginger

And finished it

With daikon radish sprout.

You poached this

Really rare.

[Jesse] hello, padma.

I had nine.

It's scallops,

Chimichurri,

Smashed garbanzos

-With a little bit

Of toasted garlic.

-[Todd] chimichurri.

It seems to be the sauce

Of the year.

It goes really, really well

With fish, so...

-Thanks.

-Thank you.

So, todd, how did our chefs

Roll with it?

A lot of great flavors here,

Great effort by all of you.

Okay, so which chefs

Had your least favorite dishes?

Jesse.

I thought the scallops

Needed a sear on them.

They were blond.

And again, when you

Have mushy on mushy,

It's not nice.

[Jesse] I'm in the bottom.

I'm just like, "damn.

[Chuckles]

Again."

And then, eve,

I thought the blue cheese

Was way overpowering

The whole dish.

The presentation

Could've been cleaner,

More interesting.

The next one

Was bryan's dish.

The flavors were pretty good.

I think there was a little bit

Too much yuzu in there,

So it overpowered

The dish.

Okay.

Well, who had

Your favorite dishes?

Michael v.,

Delicious dish.

I loved that it came

From a classic dish.

Um, had a lot of really,

Really interesting flavors.

-Thank you, chef.

-Jennifer.

The flavors really hit me

Right in the face.

But then also very delicate

And light at the same time.

Kevin, marrying all those

Flavors together,

Great dish... Really, really,

Uh, really nice.

And the egg

Was cooked perfectly.

Thank you, chef.

So the winner is...

Michael v.

Yeah.

[Michael]

I'm going home



With , dollars.

Not only did I really get

To make a mark

In the competition,

But at the same time,

I'm one up on my brother.

Delicious.

-[Applause]

-It's a good way to start off.

So, michael,

You also have immunity

In the elimination challenge.

I'm not looking at it as much

As my brother's at the top,

And I'm at the bottom.

I'm looking at it

As I'm at the bottom.

I feel like a second loss

At a quickfire.

I do need to step up

My game.

For your elimination

Challenge,

You'll be experiencing

Another vegas tradition:

The bachelor

And bachelorette party.

Oh, christ.

I did have a bachelor party.

It was rather debaucherous.

That is all I'm going to say

About that.

[Ashley]

I'm g*y,

So I have some, like,

Personal feelings

About the challenge.

I am looking forward

To the day

When everyone

Is allowed to get married.

And we've decided to make it

A battle of the sexes.

You'll be cooking

In two teams,

Women versus men.

The women will be catering

For the bachelor.

The men will be catering

For the bachelorette.

[Hector]

The guys are very strong.



And the girls, they tend to be



A little bit more green.

I think that we got

A very good chance to win this.

The winning team

Will get immunity,

And a chef

From the losing team

Will be eligible

For elimination.

I think the "battle

Of the sexes" challenge

Is absolutely ridiculous.

It doesn't matter



If you're a boy or a girl,

And I'm a little pissed off

About it.

Please welcome

The lovely couple,

Karen and greg.

[Applause]

The bachelor

And bachelorette walk in,

And they're carrying

These trays of shots.

And I'm a little confused

By that.

[Karen] we have our three

Favorite shots.

The first one,

The slightly pinkish one,

Is the moscow mule.

The middle one is tequila.

And the last one

Is golden delicious.

And we are looking

For some good food

To be paired

With these shots.

[Eli]

Pairing with shots



Is not really a normal thing.

It makes it a little different

And a little more difficult.

So you'll have

Ten minutes

To meet with the bachelor

And bachelorette

To plan your meal.

-Time is running.

-[Ash]

So we're given



Three shots.

And we each have to pair a dish

With those shots:

A moscow mule,



Which is, like, a gingery



Vodka, grapefruit shot,



A shot of tequila,

And a shot called

The golden delicious,

Which is sweet, gooey,

And disgusting.

[Eli]

So me and the guys,



We get our ten minutes



To meet with karen.

And each team

Has to do at least two dishes

To match each c*ck.

[Karen] I am a pescetarian.

And by pescetarian,

All seafood, but no meat.

But a lot of my friends

Do eat meat.

I have one friend

Who's vegan.

So maybe one thing

For her.

Um, you said

You like spicy food.

I do. I put sriracha

On almost everything.

I think... I think we got

A lot of information.

Do you tend towards fish

More than shellfish?

I do love shellfish.

Do you want to have

Something sweet there?

I have a huge

Sweet tooth.

What are your favorite

Asian foods?

Japanese.

I love really lean meats,

Like kind of tuna, lamb.

Lamb? Okay.

As the women,

[Robin] this is

Our first opportunity

To all work together.

When I first started out,

It was definitely a man's world.

So I'm... I'm really excited



About the opportunity to show



That we're incredible chefs.



[Ashley]

So we go shopping



In whole foods



For the bachelor/bachelorette



Party.

It is the men

Versus the women.

And if we win the challenge,

Then none of us go home.

Being married,

I want it to go well

For the... For the bride

And groom.

I mean, I think

It's important.

We have a chance



To go in as a team



And actually do something



For somebody else.



And we want to succeed.

Okay, I'm gonna take

Five racks.

Number one, we have to pair



Against these shots.



And after tasting



The golden delicious,



I'm kind of thinking



Some type of lamb dish.



From a catering standpoint,



People want familiar food



To some level.



And I think the boys



Are gonna go off



On some crazy tangents,

So I think the girls

Are gonna win.

I need a worker here.

I need a worker.

The bachelor said



He likes seafood.

I'm thinking of doing octopus

With the tequila shot.

The octopus is frozen,



But it looks like



It's a good product.

And if it isn't, then I will

Make something else up

On the fly.

[Laughs]

Yeah, good.

Minutes, guys!

And let me get

Half of that piece.

Whack it right in half.

My dish

Is a tuna tartare

With, uh, thai flavors

With a moscow mule.

The bride was very specific

That she was interested

In something like that,

So I think

It's gonna do well for me.

She said specifically...

I think she likes orchids

More than she likes

The color blue.

Your job is to keep these

Alive until tomorrow.

Why?

'Cause I know nothing

About flowers.

Michael tells me

That I'm responsible

For the flowers

'Cause I'm the g*y guy.

I see what you're saying.

Where's my basket?

It's true. g*y guys grow flowers

Better than straight guys.

You're so mean to me.

We're in line.

We got to go.

Oh, my god.

-.. Okay.

-We're good.

-Check it out.

-Wow. That was exciting.

[Mike]

We walk



Into the

Top chef

Kitchen

With two hours to prep.

-Proteins are back here.

-This is you?

If we win, no one goes home



From our team.

So I'm kind of stoked,

And I feel confident.

-Is jen working there?

-Yeah.

I was in the bottom

Of the quickfire.

I was in the bottom

Of the first

Elimination challenge,

So I really feel like I'm going

To be singled out and go home

If we don't win.

Drop it right in.

The cage will hold it up.

All right, cool.

So we're good.

[Michael]

I have immunity



Going into this challenge.

Um, so my goal is to basically

Be bryan's competition,

Because bryan already

Has his own restaurant.

Bryan has gotten



To where he wants to go

With his career,

And I haven't achieved that



So far.

Ladies, this one's mine.

So I decide



To do a frozen version



Of the golden delicious



With, um, a goat cheese cookie.



You have to figure out a way



To connect yourself



With the guest.



And in this challenge,



That's what I'm gonna do.



[Eve]

My dish is



A shrimp ceviche



For the tequila shots.

I feel good about designing

A dish around the shot,

Because I have my diploma

In wine and spirits.

So it's something I enjoy.

[Ashley]

I'm making



A watermelon carpaccio

With the tequila shot.

I want my team to win



Really badly,

Despite my negative feelings

About the challenge.

I think a lot of the women



Are feeling outmatched



By the men.



They're working



With some ingredients



That some of the women



Have never even seen.

And I think it would be

A really good confidence booster

For... For the women to win.

Guys, who's gonna win?

-[Jennifer] not you.

-Aha ha!

I love you, hector.

For this challenge, I'm gonna

Be making a tofu ceviche

With a tequila shot.

My biggest concern

Is the bride

And all her girlfriends,

They like the tofu.

You know, it's very difficult



To make tasty.

Guys, I'm leaving this open

So it cools down, okay?

[Bryan]

I'm pretty excited



About this challenge,

Especially since my brother

Won the quickfire challenge.

I want to beat him.

You know, I'm a good cook.

I'm here to win.

So I choose a tequila shot.

And I'm thinking of making

A sweet-and-sour meringue.

When you put it

In your mouth,

It stays nice and crisp

On the outside.

But when you bite into it,

There's a soft texture

To the guacamole,

Which is pretty unique.

What's that?

[Ash]

Bryan is working



On a sweet-and-sour macaroon.

I didn't even know

What the [bleep]

He was talking about.

I feel like I have

Enough time

To do another dish

That maybe the group of us

Could do.

Okay.

What are you thinking?

Let's keep it...

I-i think we keep it simple,

So we have perfect execution.

[Jennifer]

Ashley's decided



To do two dishes.

It's just stupid.

I think we should've

Just focused...

Do your food

And execute it well.

That's it.



[Ashley]

The bachelor



Was really clear.



He does want



Something sweet.



And I really want to please



A customer.

So for my second dish,

I'm thinking of making

A bay leaf panna cotta.

The thing



That I'm most worried about



Is I'm not a pastry chef.



And so it's a challenge.

Minutes!

-Ugh!

-I think we're pretty solid.

Guys,

Is everything else packed?

Got to be in gladware

Ready to go, guys.

[Bleep] damn.

I'm running a little bit

Out of time

With the tortillas.

I'm very worried.

What else on your station

Is going in?

[Kevin]

Everyone on the team



Has swarmed around,



Making sure that hector



Is gonna be with us there.

What do you need done

With this right back here?

[Héctor] I'm putting it

In a container.

I didn't say,

"Should we help the boys?"

I said,

"Do the boys need help?"

The guys, they seem

To be scrambling

A little bit more in the end,

Whereas we kind of have



Everything on lockdown.

Two. Two, one.

-Please, god, help us.

-Are we done?

Okay, mike,

Everyone's all done?

[Mike]

The girls seen us



Struggling a little bit.

But, I mean, we pull together,

And we pack it all up,

And we're ready to roll.

[Preeti] I need to go find out

What the hell's

Going on with her.

-Ashley.

-Yeah.

-She's pissed.

-Yeah, she's [bleep] pissed.

Yeah.

You're curious

What I'm fired up about?

[Preeti] well, no, I know

What you're fired up about.

[Ashley]

I find it



Beyond comprehension

Making us go do, like,

Effectively a wedding challenge

When, like, at least

Three of us on the challenge

Aren't allowed



In that institution.

[Preeti] i-i understand.

I feel you.

I definitely agree



With her.

And quite honestly,

I feel kind of lame

That I'm not more fired up

About it,

Because I've been

With my partner for years.

I... Obviously,

We're in vegas.

I know it's coming,

You know?

I know we're gonna do

A wedding challenge

Or a something.

And I don't really feel

That good about it.

[Preeti]

I understand



Why she's pissed off.

But this is the world

We live in today.

[Mike]

I make up a lot of names



For people.

I mean, that's what I do.

I mean,

You got the pickle brothers,

Which is eli and kevin.

They love each other,



And they praise each other.

And then I see them

Eating pickles.

And I'm, like, "you guys

Are just, like, two pickles

In a--in some brine."

Eve, aka the ninja,

She tells me

She has ninja-like skills,

But she, like, walks into walls

And stuff like that.

-Her catlike reflexes.

-Ninja.

[Mike]

Then we got pancakes,



Which is jesse.



Then you got "purty"



Or preeti or whatever.

I can't even say her name,

So I just call her "purty."

-Nickname guy. Yeah.

-Oh, no.

That's his nickname.

The tables have turned,

Nickname guy.

They'll get tired of me

Real quickly.

Today is the day

Of the bachelor

And bachelorette party

At the m resort.

And I'm feeling pretty good.

[Preeti]

It's gonna be



A battle of the sexes.

And the bachelor

And bachelorette

Want us to pair

The dishes with shots.

[Jennifer]

We pull up poolside,



And it is freaking amazing.

It is the most gorgeous pool.

The cabana's actually bigger



Than, I think,

An apartment

I had in new york.

[Laughs]

Let's get all the coolers

Behind here.

Let's clear everything

Off of these tables,

So we can set them all up.

[Kevin]

We have one hour



To set up poolside,

Which is a pretty short

Period of time

To get this knocked out.

We have three dishes

On this table too, guys,

And it looks a bit muddled.

Well,

We got three here too.

[Michael]

I think bryan and I



Both want to win this challenge



Really bad.



But the sun is...



Is beating on us.



And for me, the only way



I'm going to be successful

Is to make my dish

At the moment.

So the dish is risky.

But I think it's important



To take risks



Every now and then.

Twenty-five minutes.

[Preeti]

I chose the moscow mule



With ahi tuna.



I'm worried



About a plate garnish.

So I remember that I grabbed

Some shiso leaves.

So I start throwing those



Down on the plate,



And I feel like



It looks awesome.

And I'm feeling confident,

And I'm feeling really confident

For our team overall.

I need some

Of jesse's peppers.

I'm pretty much focused

On my dish,

Because I'm having some issues

With the lack of flavor

In the shrimp.

-Needs salt.

-Yeah.

The vinaigrette



Is not penetrating it

Or affecting it at all.

-Eight minutes, guys.

-Watch your knife, please.

[Mike]

We're about to serve,



And we're just waiting



For the ladies to come out



To experience



Probably one of the best



Little hors d'oeuvre plates,

I think,

She's probably ever had.

It's gonna be great.

We're not worried at all.

There's no worries.

[Scoffs]

No, no, it's good.

It's good.

[Laurine]

From



What I've seen so far,



I kind of feel



Like the boys' food



Is just so contrived,

And I feel like the girls

Are gonna produce

More familiar food.

And I think, overall,

The client's gonna be happier.

Who's got

A squeezy bottle?

Where's the plate?

Where's the last one?

-We're beeping, guys.

-We're beeping, guys.

Ladies.

[Ashley] service begins,

And we see the bachelorette

And her guests arrive

And the bachelor



And his guests arrive.

-Hi, gentlemen.

-How are you?

[Ashley]

You know,



In this challenge,



Being g*y, it's really hard.



But I'm gonna take a step back



And just do my best,



Because I'm excited



For the couple



That we're cooking for

And that they found

Each other

And, you know, that they're able

To legally get married.

-Cheers.

-Cheers.

Down the hatch.

So this with vodka,

But that is by itself.

Uh, that's, uh,

With rum.

[Mattin]

The girls,



They are really hot.



I'm so focused



On my station

That I don't have the time

To actually flirt at the moment.

It's very important for us

To put out the best dish,

Because the winning team



Gets immunity.

-To me. Whoo!

-Whoo!

-Whoo!

-Whoo!

-Hello.

-Hi, there.

I'd like to introduce you

To your judges.

To my left is gail simmons

From

Food & wine

Magazine...

Head judge, chef tom colicchio

Of craft restaurant...

Next to him, todd english,

Who you met earlier.

So who made what?

I did a duck mole

With, uh, cocoa nib.

There's, like, five chilies

In there,

Five different kinds

Of nuts.

I did it with a little apple

To complement the cinnamon.

I did a moroccan lamb chop.

The lamb is in kind of

A nice, smoky spiced rub,

And then it's a pomegranate

Pine nut relish on top.

So are these all the dishes

That pair with the shot?

-Yes.

-Okay, great.

Tell us

What you made for us.

So this is a gulf shrimp

And avocado ceviche

That's dressed with just

A little smokey tomato

And chili salsa

With a little bit

Of fresh popped popcorn.

So I did

An octopus ceviche

With a really light

Citrus vinaigrette.

There's a little bit

Of smoked salt,

And it's finished with chives,

Fennel, and mint.

I like the popcorn.

It gives it a little texture.

Yeah. Good.

To the end of freedom.

[Laughter]

-Eve's ceviche.

-I didn't like that one.

-Not at all.

-That was pretty nasty.

The shrimp are fishy.

Yeah, she didn't cook

Them right.

She cooked shrimp

In the last challenge,

And we beat her up for it.

-And she clearly--

-Did it again.

-Jennifer's.

-[Todd] it's good.

[Tom] it could use

A touch more salt,

Which would bring out

The acid and everything.

But it's nice.

I think the acid

Was actually great.

It also pairs well

With the tequila.

-Yeah.

-So eat your octopus.

I'm going back for thirds.

-Mmm.

-I love that octopus.

-Whoo!

-[Laughs]

-Excellent. Excellent.

-Awesome. Thank you so much.

[Padma] robin's dish.

The mole was nice.

[Todd] it's also difficult

To pair an alcohol with food.

Right.

[Gail] laurine's lamb chop.

[Laughs]

[Todd] that went off

Pretty good.

Playing off the spice...

What's in this with that.

-Also, it's nicely cooked.

-Mm-hmm.

That's perfectly tender.

-Down the hatch, buddy.

-[Laughs]

-Hello.

-Hi, padma.

For your tequila shot,

I did a watermelon carpaccio.

There's a little bit

Of ricotta salata,

Also a touch of aged balsamic.

This is the moscow mule.

I did a bay leaf

And vanilla panna cotta...

-Mm-hmm.

-...with cranberry powder

And a touch of honey.

So we've got a shiso leaf,

Crispy wonton crisp,

A coriander

And sesame seed crust ahi tuna

And then a spicy

Eggplant crush on top.

Okay.

I did a little

Lettuce cup

With some...

Just chicken thighs,

Shiitake mushrooms,

Thai basil,

Thai chili, shiso.

I put a little bit

Of the ginger beer

From the c*ck in,

And some crushed cashews

On top.

[Jesse]

I'm serving my dish,



And I'm thinking

That it tastes really good.

The men, they're coming back



For seconds and thirds.



So I feel really good,



Because it would be nice

To not have to go through

Judges' table again.

Jesse's chicken cup.

There's way too much

Going on in that.

Well, jesse listed

About things

When she told us

What was in it.

Try it with the shot.

It doesn't make any sense,

Even though she said

She put ginger beer in this.

[Tom] preeti made

About as pedestrian as a dish

As you could make.

[Gail] this is a very

Sad-looking shiso leaf,

I have to say.

But this has been sitting out

In the sun.

Tuna was, again,

Overcured, I think.

It's just not

Professionally done.

[Padma] ashley's

Watermelon carpaccio.

The flavors

Really worked well together.

-Ashley did a really nice job.

-Exactly.

-Ashley's panna cotta.

-It's not set.

Ooh, there's a bitterness.

Yeah, it's unfortunate

Ashley made two dishes.

So instead... And she gave us

One nice dish,

So now you

Got to balance the two.

[Indistinct chatter]

Gentlemen, the men

Have arrived for the ladies.

We just wanted

To let you know.

[Cheering]

-How we doing?

-Hello, gentlemen.

-How are you?

-Very good. Very good.

[Padma] what did you do?

Basically, uh,

That's the golden delicious.

So I recommend

You try that first.

[Padma] okay.

And then what I did

Was I made the same drink,

But I used

All fresh product,

And I made, like,

Sorbet out of it.

Made a cookie dough

Out of goat cheese, sugar,

And, uh, some flour.

-Awesome.

-Sounds great.

And what I've made

Is a chilled almond soup.

I have king crab also

With a little bit of cucumber

And white grape.

A little bit more cucumber

Than traditionally

To help pair with the apple

That's in the shot.

-Great.

-Thank you, guys.

[Gail] thanks a lot.

Oh, wait, crab first.

-[Kevin] yeah, sure.

-Mmm.

This is your party.

You do it however you want.

That's fantastic.

[Gail]

Kevin's dish first.

[Padma] this is lovely.

-That's really delicious.

-It's very nice.

-I wish it were a little colder.

-Yeah.

It's well balanced.

It matches well.

[Gail] this is michael's

Goat cheese cookie.

-[Padma] it's delicious.

-That was a good combination.

-This is excellent.

-[Todd] it's ridiculous.

-[Tom] and then drink.

-That is so good.

It's fabulous.

c*ck.

So what I did was I did,

I took a little arctic char

And, uh, lightly cured it

For a couple minutes.

I serve it over a little,

Uh, smoky caper sauce

And, uh, top it

With some cara cara orange.

So what I made was a, uh,

Sweet-and-sour macaroon.

It's filled with guacamole

And also corn nuts

And a corn puree,

Almost a play on chips

And guacamole.

So I made

A lobster c*ck

With a spicy habanero

Tomato sauce.

I did a tofu ceviche

For all those vegan people here,

Marinated in lemon and lime

With a little bit of tequila

And a tortilla

I freshly made.

-Okay. Thank you.

-Thank you.

Interesting idea,

The concept of tofu ceviche--

You know, nice flavors.

Tell you, you know,

Tofu is typically pretty bland.

Yeah, I think... I think

Hector did a beautiful job.

-[Together] mmm.

-[Hector] you like that?

Let's try ron's lobster.

No salt,

No flavor on this one.

When you say habanero,

I expect...

[Gail] right.

You're battening down

The hatches.

Yeah.

Actually, it's perfect

Amount of spice.

Thank you.

Glad you like it.

Mike isabella's

Arctic char.

It was flabby.

It was flat.

It's one of the few dishes

That doesn't work at all

With tequila.

[Padma] I really like

Ryan's play

On chips and guacamole.

-[Gail] mmm. That is great.

-I-i like it a lot.

-Yeah.

-And it's really--

I mean, if you've

Ever made meringue,

It's very difficult

To do them well.

Yes. This is great.

This very well could be

-A brothers'

Head-to-head cook-off.

-Yeah, this is good.

[Indistinct chatter]

Want to eat like this

Every night.

-Yeah, it's delicious.

-Hello, eli.

How we doing, guys?

So I decided to go tuna tartare.

It's basically

Some thai stuff.

I did some, you know,

A little ginger,

Some coconut milk.

I garnished it

With a little bit

Of puffed wild rice

And a little rice paper.

We have

A bouillabaisse here

With aioli crouton

And basque cheese shavings

And basque cheese croquettes.

Here we go.

We have an asian chicken wing

With pickled pearl onions.

-Thanks, ash.

-Thanks.

-Whoo!

-We're gonna outdrink you.

Well, you know,

It's pretty much par

For the course, alex.

-[Tom] eli's tartare?

-[Todd] makes sense, you know.

There's... There's enough ginger

In this that it matches this.

I like that a lot.

To me, this is seasoned so well.

It's really strong.

-Mattin's dish.

-Not a good croquette.

No. The bouillabaisse

With the rum shot

Is actually

Quite off for me.

Let's see

How the chicken wing does.

Now, this makes more sense.

Works really perfectly.

You could drink this all day

And eat these all day.

So we look over at one point,

And we see ron

With his chef coat open,

And the girls

Are kind of making commentary

On... Why are they taking

Their chef coats off?

[Cheering]

The next thing we know,

We see them jumping

Into the pool.

We were a bit shocked.

Who would you rather see

In wet clothes,

Girls or fat boys?

[Laughter]

Big ron!

[Ash]

I was just like, "come on,



Are we really jumping



In the pool?"

What, are we ten?

Dirty little

Petit passe.

I think a... I think

A lovely effort today.

[]

So at the end of service,



Because of



The positive feedback,

We're feeling really good

About our team

And what we produced.

-[All cheering]

-Thank you, all.

[Eli]

Service is over.

The bride seems really happy

With her whole experience.

So we're not really sure



How the girls

Could win this thing.

[All cheering]

-You happy?

-This just is...

It is what it is.

I'm happy.

It was fun.

It was, like, a fun time too.

Yeah, I'm really happy.

Are you bringing home

The gold?

Think michael phelps, baby.

[Laughter]

-Hello.

-Hi.

Hi.

We'd like to see bryan,

Hector, eli, and michael.

Thank you.

Well, congratulations.

You were the winning team.

And you were our four

Favorite dishes on your team.

So, eli, let's start

With you.

I can't count how many

Tuna tartares I've eaten

In the last years

Of my life.

I have to say most of them

Didn't excite me.

But yours had great acid

And a lot of seasoning.

I thought

The ginger matched well

With the ginger

In the shot.

So I thought, all in all,

Great job.

Thank you.

Michael.

When I tasted your sorbet,

It was...

You knocked it

Out of the park.

The whole dish,

From... From... From concept

To execution, was great.

Thank you, chef.

Hector.

I happen to love tofu,

But it's one of the hardest

Things on the menu to sell.

And I tell you, this will change

Your mind about tofu.

And I just love the fact

You had the

Huevos

To make that dish.

[Laughter]

So, bryan, you also had

The tequila shot.

What I loved about the dish

Was the texture

Of that macaroon.

It just melted in my mouth.

It was a play

On what we all love,

Chips and guacamole

And margaritas.

It was really whimsical

And fun.

Thank you.

So, todd,

As our guest judge,

Would you please do us the honor

Of announcing the winner?

It was a tough choice,

'Cause I loved every one

Of your dishes.

But I have to say it was

Between the two brothers.

And the winner...

-Is bryan.

-Thank you, chef.

[Applause]

[Bryan]

It's nice to have a win,

Especially after being

At the bottom of two quickfires.

It's a bit of redemption.



And, obviously, my brother



Has a , dollar chip.

But I got a notch

On the elimination challenge.

So I feel pretty good.

[Michael]

Bryan actually wins.

I'm happy to see

My brother win,

Although I will beat bryan



Next time.

Nice job, guys.

All four chefs here just did...

Just great dishes

All across the board.

Keep up the great work.

Really.

It's gonna be a fun season.

I'm gonna have

To ask you now

To send me back

Some of your colleagues.

The girls lost,

And I think that all the guys

Uh, we're pretty pumped up

About it.

[Hector] here's the

Hombre

Right here.

-Yeah.

-All right.

-All right.

-[Applause]

[] Good job, bryan.

So for, uh, bad news,

They want to see eve,

Jesse, preeti, and ashley.

All right, guys.

So did the boys win?

Boys won.

[Padma] you four had

Our least favorite dishes

On the losing team.

Jesse, let's start

With your dish.

It was really watery.

I added some

Of the ginger beer

From the c*ck.

Did you put actual ginger

In the dish?

No. I didn't want it to have

A very strong ginger flavor,

Because the c*ck

Was so gingery.

It seems like you

Were sort of in the middle.

You didn't know

Which way to go.

On one hand, I hear you say

There's a lot of ginger

In the c*ck,

So you didn't want ginger in it.

But then you turn around

And put ginger beer in the dish.

[Gail] it was a little muddled,

I think, the flavors.

There were a lot of ingredients

In there.

Um, and individual,

All delicious,

All make sense together,

But you couldn't get

A clean flavor

From each particular

Ingredient.

Yeah. I didn't think

It was a winning dish.

I won't lie.

I don't think that i-i put

My best foot forward,

So to speak, and...

Eve.

How did you feel

About the shrimp?

I didn't love the shrimp.

But the groom had said

He loves spice.

He loves mexican

And spanish flavors.

And I wanted to do something,

You know, for him.

It didn't taste balanced.

The salsa really was strong.

And I really kind of

Couldn't taste anything else.

I was hoping

That the shrimp part of it

Would have more flavor

And sweetness.

But you knew the shrimp

Didn't have flavor,

So why didn't you try

To do something about it?

I-i did. But it's just,

Like, if you cook past it

Without enough salt,

It's hard to get the flavor

Into it.

Okay.

You know, as a chef,

One of the things

That's so important is,

You know, you got to adjust.

If something's not right,

You got to make the difference.

Preeti, were you happy

With the way

The dish turned out?

Um, I was.

I felt like it was

A real crowd-pleaser.

People kept coming back

For seconds and thirds.

I thought I did

A really good job.

Did you marinate

The tuna at all?

Um, I marinated it overnight

Just in olive oil, salt,

And the spices.

It almost appeared

To be cured,

And it seems

Like it was overcured.

Also, it was very hard to eat

And pick up

With the shiso leaf

Underneath.

Yeah.

It was so hot out there.

And the shiso leaves

Were just wilting

Faster than I could

Kind of change them out.

I'm assuming

You're paying attention

To... To where we are

When we're eating.

You'd think for a second

You'd say,

"Oh, my god,

The judges are coming,

Let's swap this out

And make it fresh."

-I did.

-You did?

-Yeah.

-It wilted that fast?

-Yeah.

-Wow.

If you saw

It was wilting,

I would have taken

The shiso out altogether.

With the eggplant,

I was trying to figure out

Where you were going.

There was a lot

Of different thoughts in that,

And it didn't seem to all sort

Of cohesively come together.

It just didn't seem to go

With the moscow mule.

Okay.

Ashley, why did you decide

To do two dishes?

We definitely had the time,

And we definitely had the money.

And, you know, we just decided

To go with it.

But why not just do

One amazing dish?

Well, yeah.

I thought you did do

One amazing dish.

I liked

The watermelon a lot.

Yeah, I mean, I de...

I mean, I totally get

Why I'm here.

When you make

A panna cotta,

There's that fine line

Between it being too rubbery

And being perfectly silky

And delicious.

The panna cotta,

Like, it had a lot of flaws.

The top of it's,

Like, all wrinkly.

You know,

That's ridiculous.

Why did you choose

Panna cotta?

I don't want to do

A hot dessert.

I mean, it's

Million degrees outside.

I really liked the bay...

The flavor of the bay

With the ginger.

You used a lot

Of bay leaf,

But it seemed a little bitter

From the woodsiness.

I toasted the bay,

But I think I probably

Took it a little too far.

[Tom] there's tannins in it.

And if you expose it

To heat too long,

It actually starts

To bring out the tannins,

And it creates

An astringency.

Was it all dried,

Or did you use some fresh?

I used, like,

Two fresh leaves.

But it was mostly dry.

If you had fresh,

Why go to dry?

Yeah, I mean, i-i wanted

To do this dessert.

And, you know,

I'm not a dessert technician,

Obviously.

It was not a successful dish.

So we'll see you back here

In a bit.

-Thank you.

-Thank you.

-We don't know yet.

-Oh, my god.

-What?

-We don't know yet.

-Are you serious?

-Yeah.

Panna cotta.

[Jesse] I'm pretty sure

I'm going home.

I'm, like, I'm too crazy.

[Laughs]

Ashley... She did two dishes.

One we liked.

The panna cotta,

Not so much.

The panna cotta,

The flavors were okay.

Didn't set up.

She made a mistake.

But I think the watermelon

Was good enough.

I really thought

Ashley's watermelon

Was one of the best dishes

Of the day.

What did you think

About jesse's lettuce cup?

It was sloppy.

Um, it was watery.

The flavors

Were somewhat muddy.

But I feel

Jesse at least knows.

She understood what we were

Talking about immediately.

But how long can jesse

Keep making this mistake?

I mean,

This is the second time.

She knows what she did wrong.

She had a good idea.

-She couldn't follow through.

-[Todd] you're right.

In contrast, eve's dish,

To me, had a lot of flavor.

It was just off-balance.

[Tom] it was all over the place,

And it didn't mix

With the c*ck at all.

It's a classic combination

Of latin-american flavors.

But if you're going

To put those together,

You got to know

What you're doing.

I don't think in her mind

She sort of understands

What she's trying

To accomplish.

She's just kind of putting

Things together

And hoping it works.

So let's talk

About preeti.

Preeti's dish to me

Just felt flat.

There was no fight

To that dish.

There was some amazing food

At this party tonight.

And, you know, that...

That hors d'oeuvre

Is just not gonna cut it

With this group.

You know, the tuna,

You should only cure it

Or marinate it

For maybe an hour or so.

It takes on

This translucency.

It just gets... It gets mealy.

You should know that

At this level.

But until we started

Questioning her,

She thought that dish

Was really good.

People were coming back

For seconds and thirds

And saying, like,

"This is awesome."

And they loved it.

It's a crowd-pleaser, you know?

Okay, well, I think

We have our decision.

[Tom]today's challenge

Was to cook

For a bachelorette party

Poolside,

But also to pair your food

With shots.

All in all, it was a fun,

Festive day.

However, we felt

That the, uh...the men's team

Definitely outshone

The women's team.

And clearly, your four dishes

Were our least favorites.

Ashley,

You split your focus.

I think if you had focused

On one dish,

Uh, you probably

Wouldn't be here.

Preeti,

I think the dish suffered

From being overcured.

The eggplant really didn't

Work well with the shot.

Didn't seem to have the skill

To really make it...

Make it work.

Eve, it was very hard

To... To really pick out

And decipher

Any flavors at all.

I think by adding

A lot of different things,

You made the dish

Even worse.

Jesse, the flavors

Were somewhat muddled,

Didn't really come together.

Also, the dish appeared

Very sloppy.

I think either one of you

Could've been sent home

For... For the dishes.

Eve, please pack your knives

And go.

Thank you.

So I realize I'm not



Gonna be named the top chef,



And it doesn't change



How I feel about myself

Or my cooking.

Hey, guys. I'm going home.

Ninja.

[Eve]

I didn't feel like myself



In this setting.

I think, like, my combinations

Are more unusual

And might not have made sense

To the judges.

Bye, guys. Bye.

-[Applause]

-Eve!

[Eve]

For the future,



I-i just want to go back



To being myself



And keep growing and learning

And trying to create

Something special.

[Padma]

Next on

Top chef...

Your mission

Is prepare a meal

For of the finest airmen

The world has ever known.

-A lot of canned food.

-[Jennifer] is this spam?

It's sort of on the worst

Fears kitchen.

There's no stoves or pots.

Are we good?

We can have

This conversation later.

Let's talk about food

And focus on this, all right?

Thank you.

Wait until you get

To the bread pudding.

Oh, my goodness.

It's degrees,

And we're eating clam chowder.

[Robin]

I find myself getting



A little choked up at it.

But did we please the judges

Is the question.