14x10 - Beer Necessities

[bunniefuu]

Gordon: Previously on
"masterchef: Generations"...

Under that box are
ingredients from your childhood.

- Cheese whiz!
- Christopher, now you've got a curveball-- gen z's box.

- Tough blow there.
- I love it!

Arthur, a bit of an epic fail.

Murt, it's a sloppy,
messy, dirty plate.

Christopher, unfortunately,
we can't eat that.

- It's raw. Say goodbye.
- Love y'all.

Michael, I think you kind of put yourself
at another level in the competition.

- Congratulations, michael.
- Yeah, michael!

This is my first
time in the top.

I'm just so proud right now.

Gordon: Tonight on
"masterchef: Generations"...

Please welcome the reigning
winner of "masterchef,"

Grant gillon!

...A special guest brings a
refreshing hero ingredient.

Tonight you must use beer!

- Yeah!
- Bottoms up.

But as michael's advantage
shuts down the party...

- Stop the clock!
- Michael just launched a full attack.

- Sheesh, man!
- ...There is no time to kick back and relax.

Where's the beer gonna
come into the equation?

I'm going for the mango wheat.

I don't know
what it tastes like.

I can't taste any beer there.

Arthur: Complete disaster.

What is he doing?

[ music playing ]

- Top 14. Come on, top 14. Amazing.
- Top 14, yes!

- Tonight's gonna be a very exciting challenge.
- Big time. Big time.

- All right, let's go, let's go, let's go!
- Whoo!

- Whoo!
- Welcome back, guys!

- Beautiful day to cook.
- Let's go!

- Ooh!
- Okay. All right.

- That is my kind of party.
- Here we go.

- It's a day of beer. All right!
- My favorite beer.

- Gen x, let's go. Bringing it.
- Whoo!

Is it octoberfest?
All I see is beer.

It looks like there's
gonna be a party here.

- All right! Happy hour!
- Oh, man.

I really wish that
I could celebrate,

But I've been on the bottom
the last two challenges,

And I can't afford to
have that happen again.

Hello, everyone. Welcome back.

- [ all cheering ]
- you feeling good?

- Yes!
- Now tonight, as you probably guessed,

You must use a very special
ingredient in all your dishes.

- Beer!
- Whoo!

And not just any
beer. It is blue moon.

- Nice.
- An american classic.

I am in my element.

Beer is something that I
love drinking on a boat.

So the frat boy is coming out.

I'm ready to stir
it up a little bit.

I'm ready to have some fun.

Now think about it.

You could use the flagship beer,

Belgian white,

Belgium-style wheat ale,

Or you could go with that
delicious mango wheat...

- Ooh!
- ...Or blue moon light.

- Three amazing options.
- Yeah.

Okay,
you'll have just 45 minutes

To make us your blue
moon infused dish.

We want to see dishes
that are michelin star quality.

Especially because
for tonight's challenge,

We have got a very special guest
that all of you need to impress.

- Ooh!
- This person is a beer expert,

And someone who's been exactly
where all of you are right now.

Please welcome
the reigning winner

Of "masterchef: United
tastes of america"...

- Ooh!
- Yes!

Grant gillon!

- [ cheers and applause ]
- yeah!

- All right!
- Whoo!

[ cheering ]

Grant is here. Ooh, ooh, ooh!

I think him and I
are very similar.

He's from the midwest.
I'm from the midwest.

He's also a millennial,
and I'm very, very happy

To see him live in
the kitchen today.

- Man! What a pleasure.
- It's great to be back.

Welcome back,
bud. We have missed you.

Well,
thank you. I've missed you as well.

And, grant, I mean,
you are a beer expert.

In fact, you used that expertise
to help win "masterchef."

You had that beer
across two dishes.

Two of my finale dishes,
absolutely.

I had the beer braised
fennel in my entrée,

And then into that
chocolate stout cake.

So good. Give us an insight
to the new world of grant.

Yeah, absolutely. So I've had the
opportunity to work in several restaurants

And host several
successful pop-ups

In my hometown and
across the city of des moines

To learn as much as I
can about this industry

Even after being the
"masterchef" champ,

Because it means so much to me.

- Awesome.
- That's awesome.

Now these contestants tonight are
using that delicious, fragrant blue moon.

What kind of advice
would you give them?

Make sure you taste it. Make sure you
know exactly what you're working with.

Make sure that all the ingredients
that you're using, they make sense,

And you can execute to the
absolute highest ability possible.

- Gordon: Love that. Now, michael.
- Michael: Yes, chef?

Gordon: In addition
to immunity tonight,

You have that special
advantage. Listen carefully.

You get to choose one home cook

From any generation but yours

Who also will have
immunity tonight.

- Wow.
- Whoa

- Why you do this to us, chef?
- Wow.

Now you will pull someone

Two-thirds of the way
through tonight's cook.

Me!

Michael, now is the perfect
time to think strategically.

Do you pull out someone
you think is a weak cook

So you could pick 'em
off later in the competition?

Or, michael,
do you pick off your strongest competition

And potentially sabotage
an entire generation?

- Wow.
- Hmm.

Some generations
have strong players

That end up saving the team
like rebecka from the boomers.

Look at gen z. They still
have five people on their team.

- So I gotta think smart.
- Now whoever cooks the best blue moon-infused dish

- Will win the immunity pin.
- Whoo!

You'll be safe from elimination

And earn a
game-changing advantage

In the next challenge.

But whoever cooks the worst dish

Will be eliminated.

- Right, everybody ready?
- All: Yes, chef.

- Your 45 minutes start...
- Now!

- Okay!
- [ yelps ]

I need beer. I need beer.

Oh! Okay, this is-- yeah.

Yeah, yeah,
yeah. This is gonna be good.

This challenge is intimidating.

For religious reasons,

I've never had beer before.

I don't plan to
ever have alcohol.

And not being familiar
with an ingredient

You're cooking with
is always challenge,

But I still wanna prove that I
can still be a strong competitor

Regardless of what
the ingredient is.

- Go, go, go, go, go!
- I need-- what else?

I need, uh--

- Watch out. Careful.
- Here we go.

I'm making a beer poached shrimp

With a beer orange glaze

On a bed of brown
butter beer rice.

Beautiful, beautiful. Nice.

Michael,
watch them very carefully, okay?

- Yes, absolutely. Yes, chef.
- Walk up and down.

Start studying those dishes.

Okay, if I forgot something,
I come back.

- What-- - what am I doing?
Oh! I don't know where I am.

What am I doing?
I'm at your station.

Rebecka, it's all good. You
can pop in with the gen zs.

There's only four
decades between you.

- Adam, what are you making?
- I'm doing a crispy chicken thigh, beer pan sauce.

I'm gonna attempt to make beer bread,
and then a citrus-y slaw.

[ tabs popping ]

- Ooh! It's a party in here.
- Super exciting night.

So many different ways we can
go with blue moon beer, right?

Yeah, I think they have a chance
to really utilize that flagship beer

With that coriander and that
valencia orange peel in there.

- A lot of really great flavors.
- Ooh!

This thing screams to me a crispy fish
and chip batter with that light blue moon.

What I would do is I would go with a
jamaican curry with mango blue moon

- And have a lot of spice and a lot of flavor there.
- Gonna get that reducing.

So a big flaw today is gonna be

Who doesn't burn the
alcohol out of the beer?

You want all the other things
from a beer except the alcohol.

Absolutely. And I think they have
to make sure that they're tasting,

- Especially if you're reducing something.
- Absolutely.

Let's see what's
going on down here.

Ooh, that smells good!

Michael: Doing good, boomers?

I feel great. I feel confident.

I'm making grilled
shrimp marinated in beer.

The race is on.

And now there's
only three boomers,

So we got to be on it now.

Okay. That could
be good. All right.




Let's go, guys.

That is so good.

It's 5:00 somewhere,
so it's definitely beer o'clock in here.

I love beer. If I
can play cornhole,

Drink beer,
and cook on "masterchef,"

That would be a top tier,
best day of my life.

Okay, good, good,
good. Beautiful.

- Gordon: Uh, right, fatima.
- Hi!

- Yes.
- Tell us, what are you doing?

So I'm making barbequed chicken.

I'm gonna be making
barbeque sauce as well,

And I'll be putting the beer
inside the barbeque sauce.

- Okay. Sure.
- And smashed potatoes with a celery salad.

Okay, have you barbeque sauce before,
grant, with beer?

Absolutely,
and I think it goes really well.

Now what are you gonna
be doing to incorporate that?

Uh, I'm gonna hope that the
beer gives my barbeque sauce

Some sort of sweet syrup,

So I'm going for
the mango wheat.

I don't drink beers. I've
never drank it before.

I don't know
what it tastes like.

Maybe you rely on
one of your fellow gen zs

To help taste that as well,
okay?

Adam has never said no
to a little mouthful of beer.

Right,
you're up against it time-wise.

Make sure that drum
chicken is cooked beautifully.

- Okay.
- Okay? And you've got 33 minutes to go.

Mm-hmm. Yes.

So this is going to be the
most difficult challenge for me

Because religiously, I do not
drink anything that has alcohol in it,

And I'm expected to make a
"masterchef" worthy dish with this.

And I hope that I
survive this one.

- Can we drink a beer now?
- Yeah, baby!

- Arthur, so what have you got?
- How's it going?

I'm doing a cod that's gonna
be braised in some of the beer.

I'm also gonna braise some
rainbow kale in the beer.

And then a beer
beurre blanc sauce.

Which one did you decide
to use? The flagship beer?

- Arthur: Yes, I'm using the belgian white.
- The belgian style?

So wait, you're gonna braise
the cod in the beer? I wouldn't.

- No?
- No. You know what I would do?

I'd get a nice hot pan,
get some olive oil,

- And then pan-fry it.
- Arthur: You know,

I'm trying not to
overcomplicate things,

But the whole plan hasn't really
necessarily come together yet.

I'm not kidding, arthur. You need to
look into your own soul at this point

And be like,
"what's authentic to me?"

You're a smart guy. I
know-- I think you can cook.

So if you wanna really have
a place in this competition,

I wanna see some
more truth from you.

All those elements
need to be 100% on point.

- Good luck.
- Thank you.

Gotta get going, arthur.

Arthur: I haven't really
cooked with beer before,

And now I'm a little bit behind.

I keep getting out-cooked,

So I need figure out a way

To just stay in the competition.

So I'm feeling a lot
of pressure today.

This, this, this.

Here we go.

That is cooking.

Gordon: Guys, 15 minutes gone.


in this beer challenge.

Murt: Ay, let's go,
adam. It's beer o'clock right now.

- Yeah! Let's go.
- Bottoms up.

- Wow.
- Mmm.

- Nice.
- Whoo!

Michael, in 15 minutes

You'll get the choose someone

Who's not from your generation

To join you on the balcony,

Saving them from
elimination tonight.

- Yes, chef.
- Let's go, guys.

- Adam.
- Yes, sir, yes, sir.

Tell us about the dish.
What are you doing?

I'm doing a crispy chicken
thigh with a beer pan sauce.

I'm doing a citrus-y apple slaw,

And then I'm doing
fresh baked beer bread.

- Beer bread.
- Yes, sir.

And then I'm also
reducing this down.

I'm gonna make a sweet,

Like, honey beer compound butter

That can be smeared
on the beer bread.

I love this idea by the way.

I think it sounds wonderful.

Make sure you're
tasting the whole time.

If that gets too reduced,

Gets too bitter,
think of the things

That can help interact
with the bitterness

To take that away--
a little sweetness,

A little acidity.

Where is the bread by the way?

It's in the oven.

Man, there's no stopping you,
is there?

It was the first thing I got in,
so...

Right. Don't drink too much,
kid. You're sweating.

Yes? Please.

Kimberly: That's
really good. Okay.

I don't usually
cook with alcohol.

I'm mostly drinking it.

I'm going to make a
grilled chicken breast

With a mango beer
pineapple salsa.

It should be really
flavorful today.

All right. Here we go.

- Hello, daniela.
- Hello, chef.

All right,
so give us the title of your dish.

So I'm doing a
little bit of a play

On camarones a la diabla,
which is deviled shrimp.

I'm going to poach my shrimp
in beer that I've seasoned

And infused with some of the valencia
oranges that I toasted over the fire.

Added some shallots,
some garlic,

And that'll be served with
some beer-infused jasmine rice.

You're gonna poach
shrimp in beer? Okay.

- Yes, sir.
- You gotta be careful

Because the shrimp,
if they overcook, have to be--

- Can get hard.
- Rubbery.

You really want the shrimp
to be crunchy and fresh,

- So you gotta put them in ice afterwards.
- Yes, chef.

- All right, daniela. Good luck.
- Thank you very much.

Thank you, guys.

Okay. That's done. All right,
millennials--

Millennial, singular, jeet.

- It's you and me.
- That is such good beer.

I am not excited about
this challenge at all because

We are the only two people
representing millennials.

So unless we get
that immunity pin,

One of us will
be in the bottom.

Whoo!

And so the stakes
are really high.

- Kamay!
- Yes, chef.

Tell me about the dish.
What are you doing?

I am making a dry
rubbed pork chop,

A blackberry reduction sauce,

And a poblano corn
and zucchini succotash.

- Wow.
- That's a lot of great flavor in there.

Gordon: The idea,
the inspiration comes from where?

Idea comes from
the beer actually.

When I think of blue moon,
I think of summer,

And I definitely thought,
hey, why not grill?

Mm-hmm. I'm more concerned now
that the pork is not even in the pan.

- It's going in right now, chef.
- Get that seasoned and get that thing cooking.

- What's the rub?
- The rub is spanish paprika, cumin powder, coriander,

- A little bit of granulated garlic...
- Beautiful.

- ...And a little ancho chili powder.
- So that coriander's

Already matching in with
that original staple blue moon.

- Yeah, exactly.
- That's super smart to incorporate it that way.

- I love that.
- Thank you!

As a fellow millennial,
don't let us down, right?

- Here, I got you.
- Hey.

Please get that
pork on. Good luck.

- Kamay: Yes, right now.
- Millennials, it smells amazing.

Kamay: Thanks.

- Uh, jeet.
- Hello. Hi, chef.

Your face lit up
when grant walked in.

Yeah! You're my
fellow midwesterner.

Thank you for bringing it home.

Hey, we gotta stick together,
right?

Absolutely. I'm from milwaukee,
wisconsin, originally,

And it's really just fantastic to have
your right here in the kitchen with us.

Well, that's awesome. Now where's
the beer gonna come into the equation

- In your dish today?
- So I've got two beers that I'm working with today.

- I'm doing a play on fish and chips right over there.
- Ooh, wonderful.

So I'm gonna be frying
the cod in blue moon light,

And then I'm also doing this really
yummy chutney that I've just made.

- That's delicious, that chutney.
- Thank you.

- And what beer did you put in there?
- The belgian white.

And then I've got
some coriander in there.

I just wanted to play on
the flavors of the beer.

Love that. Don't leave
it too long to get this on.

- Yes, I'm just on it right now.
- It's a robust fish, okay?

- Yes, chef.
- It sounds delicious.

- Thank you.
- Elevate this dish, okay?

Get the immunity pin
for you and your team.

- Absolutely. I'm on it.
- The very best of luck.

- Thank you.
- Let's go.

- All right.
- Aarón: Hello, rebecka. How are you?

- Rebecka: How you doing?
- So what do we have here?

So I'm gonna do a
snapper puttanesca

With a creamy polenta.

How are you gonna
cook the snapper?

Rebecka: I'm gonna
poach it in the beer here.

Joe: Now what's the
downside of poaching fish?

You have no texture and
you're just gonna have the flavor.

- Which is fine, but risky.
- Okay, well, I don't know if I wanna be risky.

And what's up with
all the shellfish here?

Actually, I would like to finish
this with a little bit of shellfish.

- Ooh! So decadent.
- And just kind of add

That little bit of
extra sea flavor to it.

Joe: Are you gonna put the
whole clams and mussels in?

Rebecka: I was thinking about
putting the whole pieces in.

- Yeah.
- Joe: Good luck.

Thank you.

I don't know who I would
choose if I were michael right now.

There's a lot of really
tough people in this game.

I would love it if michael
picked me for immunity,

But at the same time,
I've saved my generation of boomers before.

Picking me means another
boomer could end up in the bottom,

And that would really
devastate our team.

Ay-yi-yi. I gotta get moving.

- Murt: How you doing, becca?
- Good.

- Murt, how are you feeling?
- I'm feeling pretty good.

So I'm trying to make kind of
a mango guacamole type thing

To kind of put on top of
the fish tacos I'm making.

I'm using snapper with
the butter lettuce as a shell.

- Where all is the beer gonna be?
- I'm reducing the mango beer

To go with the mango slaw, and then
the beer's also gonna be in the batter.

Gordon: So taste that as you go, and
make sure they're nicely seasoned as well.

- So, it's season, dredge in flour.
- Of course.

They come out of the fryer,
as it's hot, season again,

- And that seasoning sticks to it, okay?
- Perfect.

- Good luck.
- Thank you.

Grant: Beautiful.

- Go, millennials!
- You feeling, jeet?

Feeling good. I
love this challenge.

[ groans ] too much oil.

- Michael, young man, how you feeling?
- Good.

Gordon: There's a lot going
on here. What are you thinking?

Well, I mean,
I'm trying to think strategically here,

And I think I'm wanna
pull the best cook.

Which ones are the
stand-out dishes for you?

Michael: I think rebecka's
doing something nice as always,

But adam over here,
he's got a bread going.

- I know, yeah. It's a tough one.
- It's really tough.

But more importantly,
more of this from you, by the way.

You just cooked your best
dish of the entire season so far.

- Thank you, chef.
- Okay?

- Great job.
- Thank you.

Well done.

Oh,
my gosh. That will never get old.

That will never get old,
talking to gordon ramsay.

My tomato just
exploded all over my face.

- Jeez louise.
- Wow, what a start.

Adam's dish from
gen z sounds delicious.

So the idea is this beautiful
crispy chicken thigh.

But on top of that,
he's baking this incredible beer bread.

- In 45 minutes? How do you do that?
- Yes!

Grant: If he can pull that off,
that's a showstopper.

- Let's hope it all comes together in the end.
- Absolutely.

So, jeet from the millennials
is doing a beer batter fish.

- There we go.
- She's also making a beautiful blue moon chutney.

This is thing is spicy,
fragrant, delicious.

Well,
I think that beer as a cooking liquid

Works really well in
the indian vernacular,

Especially with all the
heavy spices they use.

Gordon: I just hope that
she reduces that beer enough

So she gets some
strength in that chutney.

Not too much heat.
Keep the heat down.

So daniela from gen x basically
is doing a shrimp and rice dish.

She's gonna cook it
slowly in one of the beers.

It has all the makings
for a very delicious dish

As long as she doesn't overcook
the shrimp and make it rubbery.

Okay, let's get this.

- ...These.
- That's good.

Gordon: Stop the clock!

Everybody, look up, please!

Right, michael,
the moment of truth has arrived.

- Yes, chef.
- Who are you taking out of the cook tonight

Up to the safety of
the balcony? Please!

- Hmm.
- Me?

- Oh, right here. Right here.
- It's me!

Dude.

Gordon: Stop the clock!

Right, michael,
the moment of truth has arrived.

- Yes, chef.
- Who are you taking out of the cook tonight

Up to the safety of
the balcony? Please!

- I gotta target the strongest competition right now.
- Sure.

And right now I think
adam is en route to making

A winning dish that could
possibly save his entire team,

- So I'm gonna bring him up here.
- All: Oh!

Gordon: Adam from generation z!

Adam, that means you are
safe from elimination tonight.

Make your way to the
balcony. Start the clock, please.



Yeah.

Adam: Everything was
going way too smooth.

It was going smooth. I was like,

He's about to knock this
out of the freaking park.

- Wow, what a choice by michael, by the way.
- Yeah.

He's launched a
full attack on gen z.

All right, here we go.

- Gonna keep cooking it down.
- Let's get this.

Hey, the beers miss you down here,
by the way.

Rebecka: All right,
let's see here.

- Perfect.
- I need a strainer and a--

- [ clattering ]
- hey, guys.

- Hey, warren, what's going on? Talk to us, buddy.
- Oh, goddess.

- Everything's going on.
- I can see you have a lot of things going on.

I got a lot of things going on.

So I'm gonna do
pan fried shrimp,

- Which is being marinated with some beer.
- Joe: Okay.

Some braised
radicchio and an endive.

There's potatoes in the
oven. I'm doing polenta.

I got the mango wheat beer that I'm
going to reduce to a nice beurre blanc.

So I'm really going
outside of the box. I don't--

Warren, this is the most complex
dish I've seen you cook yet.

- Make sure it makes sense.
- Yeah, it will. Yeah.

- All right, good luck.
- All right, gentlemen. Thank you.

Babysit.

It's looking good. Got a
couple minutes on that.

Let that fry.

We are down to
our last ten minutes.

Murt, here you go. Murt, murt.

- Yeah. Yeah, that's really good.
- Thank you!

- Fatima, how's it going?
- Fatima: I'm struggling.

I'm having issues
with the sauce.

I've never made barbeque sauce,
but I've seen barbeque sauce,

And it's usually very liquidy.

But my sauce is just so thick.

No, it does not look right,
but I don't have time,

So I'm just gonna
leave it this way

And I hope that it tastes good.

Okay, focus.

[ bleep ] damn it.

Ugh. Fish is destroyed
on the back side.

Disaster today. Just
complete disaster.

I'm gonna try to get
another one going,

But I doubt I'm gonna
have time to get it done.

Damn. Look at that.
Arthur's starting his fish again.

- Joe: Oh, boy.
- What is he doing?

- How you doing, buddy?
- Not good.

Yeah, you are. Doing great.

[ muttering ] ooh, that's hot.

Joe: Warren is doing a
bunch of different things.

He's making pan
roasted potatoes,

He's making a polenta,

He's braising and roasting
endives and radicchio

- With a mango beer beurre blanc...
- Gordon: Wow.

- ...And sautéed shrimp on top.
- Wow.

- He can't help himself, that guy, can he?
- Too much.

Gordon: Look at--
fatima's gonna be smoking

- That chicken drum as well now.
- Oh, is she?

- A lot of action going there.
- Fatima's doing this barbeque chicken

With the smashed potatoes and
the mango beer barbeque sauce.

This barbeque sauce,
I mean, I don't know.

It does not look appetizing.

Murt,
how you feeling? Your fish looks nice.

- Murt: Fish is good.
- Oh, let's go.

Murt: Oh,
that's perfect. Look at that.

- Looks great.
- Two minutes remaining!

- Joe: Let's go, let's go!
- Aarón: Let's start putting our plates together, guys!

- Sheesh, man!
- "sheesh, man!"

Daniela: Oh,
my gosh. Two minutes to go.

Time just gets away from me,

And my shrimp are
still not fully cooked.

- Come on, daniela!
- Come on!

- Joe: Let's go!
- Gordon: One minute remaining.

- Come on, guys!
- All righty. I think that's it.

- Careful.
- Come on, kamay, finishing touches.

- Good girl.
- Yes, yes, yes.

- Jeet, how's the fish? Good?
- I think the fish is good.

- Good, good, good.
- There it is. Okay.

Let's go, arthur!

Dude. Oh, boy.

Let's go.

Gordon: Let's go, guys. Come on.

Aarón: Here we go. Come on,
guys.

Judges: Five, four,
three, two, one.

- Aarón: That's it!
- Gordon: Hands in the air!

Good job. Good job,
millennials. Good job.

[ mock sobbing ] oh, my god.

- Okay.
- Wow.

- Oh, my god.
- That was exciting.

- Both: That was exciting.
- Oh, my god.

- Good job, gen z.
- How do they look?

Michael: It looks really good.

I had bigger plans for this.

But it just got away from me,

And I hope that the
fish is cooked through.

I was in the bottom three
in the last two challenges,

So if I'm at the bottom again,

It's pretty much
adios for arturo.

Tonight's challenge was to really highlight
that beautiful beer across the dish.

Remember,
one of you will win immunity,

And gain a big advantage
in the next challenge,

And also save your entire
generation from elimination as well.

Sadly, one of you will have
just cooked for the very last time

Inside the masterchef kitchen.

Now time for us to
take one final look

At all your dishes.

Right, uh, warren,

- You got potato and polenta, so two starches.
- Why?

Everything just looked
so good. I couldn't resist.

You have endives and radicchio-- bitter,
bitter.

Like, you're doubling things up.

- There's a lot going on there, warren.
- Thank you.

Rebecka, tell us a little bit about
the dish. What do you got here?

So this is a snapper puttanesca.

Grant: Mmm. Did you put the
liquor from the clams into this sauce?

- I did.
- Aarón: Interesting.

- Thank you.
- Thank you very much.

Gosh, she is ridiculously good.

Kamay: In true
"masterchef" form,

The judges are looking at
every detail with laser vision.

They are stone cold,
and it's really intense.

- They don't miss anything.
- Hi, judges.

- Arthur, what fish is it?
- Cod.

Only cooked on one
side. Is that intentional?

I seared it on one side
and then put it in the oven.

- Joe: Okay.
- Thank you.

- Daniela.
- Yes, sir.

It's a very simple dish. You
wanted it to be that simple?

- I did, sir.
- Okay.

- Kamay.
- Yes, sir.

Are you happy with
the cook on the corn?

I wanted the corn
to still have a pop.

- And the sauce?
- It is blackberry blue moon belgian white with some lime.

- Thank you.
- Thank you.

- Hello, chefs. Hi, joe.
- Hello, jeet.

Gordon: You've got beer in the chutney,
right?

- Yes.
- Are you happy with the plating?

I was going for a play on fish and chips,
pub style.

- Hmm. Thank you.
- Thank you, chef.

Murt, it looks really good.

Gen zers, we're on a mission.
We're trying to keep five strong

And show how
resilient we actually are.

- Joe: Yeah, very nice.
- Ooh.

- Interesting.
- Both: Thank you.

Grant: Murt, walk me through
where you incorporated the beer.

I used the belgian white
for the actual batter itself,

And then I made a chipotle
mango wheat cabbage slaw

To go under it and
give a little more crunch.

Okay, fatima,
how did you cook the chicken?

I started it in the pan and
then I put it in the oven.

How long did it stay in
the oven? I'm curious.

- Maybe six minutes.
- Aarón: Interesting.

The salad is not dressed?

I usually like my salad,
like, undressed.

How do you think
we like our salads?

- Dressed.
- [ clicks tongue ]

Guys,
some fascinating dishes there, right?

[ whispering ]

- You in agreement?
- Yep.

Okay, there was at least
one dish from each generation

That really blew us away.

The first dish comes from gen z.

Please come forward, murt.

[ all cheering ]

- From the bottom to the top, baby!
- No way!

- Let's go!
- All right, murt!

Joe: You look surprised, murt.

Yeah, um,
never been up here before.

We are happy for
you. Enjoy this moment.

Tell us what the dish is,
please.

Murt: I made lettuce wrapped
beer-battered fish tacos

Using the belgian
white for my beer batter

And the mango wheat
beer for my mango slaw,

And it has a mango
guacamole on top.

Visually, it looks beautiful.

I'm more impressed just with
the crispiness of that batter.

- And it looks wholesome.
- Thank you.

I really enjoy this dish.

A touch more acidity on there

Would bring that guacamole
out just a little bit more,

But I think the ways you incorporated
the beer here were really smart.

- Thank you.
- Yeah, I mean, you fried the fish perfectly.

- Thank you.
- But don't be scared to salt that fish before frying it.

You'll get an even
crispier batter.

- Okay. Thank you.
- But good job.

Something to be
proud of. Good job.

- Thank you.
- [ all cheering ]

The second dish that
we're highlighting tonight

Is from my generation,
the millennials.

Please come forward, kamay.

I got us. I got us.

- Good job, kamay!
- Nice job, girl!

I have a spice-rubbed pork chop

With a grilled corn
and poblano succotash

And a belgian white
blackberry sauce.

Visually, it's attractive
because everything just pops.

A really nice celebration
of pork chop and beer.

So how long did you
cook the pork chop for?

- I believe eight to ten minutes.
- Mm-hmm.

- Aarón: Mmm, nice.
- Joe: Looks good.

- Gordon: Yeah, that's beautifully done.
- Thank you, chef.

Remind me again on the spices.

Ancho chili powder,
spanish paprika,

Cumin, coriander,
salt and pepper,

Lime zest on top.

That little reduction of
gastrique is delicious.

The flavors of that beer and
the blackberry, very smart.

I love the acidity and that sort
of wheat hoppy effect it has.

- Well done.
- Thank you, chef.

That pork could not be cooked
more perfectly, in my opinion.

- Overall, very, very nice dish.
- Thank you so much.

Aarón: I appreciate something
that you didn't do actually.

You didn't put cream
in the succotash.

You kept it light and fresh

Because everything else
has very rich flavors to it,

And the beer really
came through in the sauce.

- Thank you, chef.
- Great job.

- Thank you all. Okay.
- Thanks, kamay.

Really good.

All right, so the dish that
really impressed us from gen x

Featured some refined plating.

Please come forward, arthur.

- [ all cheering ]
- yes!

- Arthur!
- Nice!

I'm a top dish! Finally.

I have it. I have it in me.

The judges helped me
get out of my own head,

I couldn't be more
proud right now.

- Hi, guys.
- Arthur.

I made a pan-seared
cod with rainbow kale

Braised in blue
moon belgian white.

This is elegance.

I love the idea of
the rainbow chard

Cooking in that beer.

- Well done.
- Thank you, chef.

- Shall we?
- Joe: Let's try it.

Arthur,
this rainbow chard is out of this world.

I got the coriander
that came through.

I got that orange that
came through as well.

It gets rid of that bitterness
and just replaces it

With that wonderful beer flavor.

Really, really good job on that.

- Thank you, chef.
- I love the restraint.

I think that's the confident
part of your cooking

Because it's
done just correctly.

- Job well done.
- Thank you, chef.

- You see what I mean, arthur?
- Yeah.

Simply cooked fish.
Perfection in simplicity wins.

- Good job.
- Thank you, joe.

- [ all cheering ]
- way to go, arthur!

Nice job, man. Congrats.

Okay,
the top dish from the baby boomers

That we felt was
absolutely restaurant quality,

Please come forward,

Rebecka.

Yeah, rebecka!

Go get the pin, rebecka!

I am just elated to take this
plate of food to the judges...

- Damn, it looks really pretty.
- Beautiful.

- Jeez.
- ...And I sure hope this dish

Will get me immunity today.

I made a snapper puttanesca

With clams and creamy polenta

Using the blue moon mango beer.

Visually, it's just so rustic,
but rustic with charm.

- Really well done. Shall we?
- Thank you.

Rebecka, the fish is nailed.

Clams, delicious,
sweet, not overcooked.

And a really smart move
with the beer in the polenta.

That's a bold move.
It's a joy to taste.

You're gonna make me cry.

I just really love how you
were able to incorporate

Something like a mango beer
into a traditional italian dish.

That's puttanesca sauce
is just absolutely incredible.

- That's a rock star dish.
- Thank you, grant.

- It's firing on all cylinders.
- Thank you.

This dish tastes like my mother's
fish brodetto. This dish is amazing.

- Gordon: Wow. Thank you, rebecka.
- Grant: Wow.

- Thank you. Okay.
- Go, rebecka!

- [ all cheering ]
- rebecka!

Get that pin! Get that pin!

Give us a moment, please.

Wow. Okay.

- Well, that's two standouts, I think.
- Yep.

- Joe: For different reasons.
- Yep.

- We happy? Yeah?
- Yeah.

Right,
after a lot of deliberation,

We felt the best dish
tonight was cooked by...

The best dish tonight
was cooked by...

- Rebecka.
- [ all cheering ]

The rest of you,
please head back to your stations.

- Great job. Great job, guys.
- You, too.

I'm feeling so accomplished,
so happy.

It's like I put on armor
and no one can touch me.

- Come on, boomers!
- Good job.

I am thrilled to save my entire
team with this immunity pin,

And no one should
underestimate the boomers.

Now it's time to taste the three
dishes that disappointed us.

The first dish comes from gen z.

Please make your way forward,
fatima.

Fatima: Even though I wasn't
able to taste my barbeque sauce,

I think I did pretty good.

But could I have done
better? Absolutely.

I'm hoping that my chicken is
gonna at least save me today.

I made barbeque chicken with
mango wheat barbeque sauce,

Smashed potatoes, and a salad.

I think the chicken
looks promising.

It looks nice and charred.

The sauce looks
very thick though.

It almost looks like a paste
as opposed to a sauce.

- Shall we dig in?
- Yep.

Gordon: As you can see,
it's a little dry there, right?

It looks overcooked.

Fatima, potatoes,
somewhat undercooked. They need more color.

I love the start of that process
with that barbeque sauce,

But I'm struggling to identify how
you incorporated the beer into this dish.

Yeah,
just from a pure cooking standpoint,

The chicken is lacking salt
and the salad is just lackluster.

You know, I'm so used to having you
with big flavors and great seasoning,

And this has really
no seasoning.

This is like an
average home cook

- Chicken and potatoes.
- Mm. Okay.

Thank you, fatima. Yeah,
I can't taste any beer there anywhere.

You're all right.

Okay,
the dish from the millennials,

Please come forward, jeet.

Jeet: I'm feeling disappointed.

I was ready for
that top dish tonight,

But it's only kamay and I.

By default,
one of us has to be here.

It's still very nerve-wracking

Because you never know
what's gonna happen.

So I have for you a blue
moon light battered fish,

Smashed potatoes,
and a belgian white tomato chutney.

Visually,
I like the intentions of this dish,

But it's just all stuck on
this sort of brown paddle

That makes the food
look so uninspiring.

And what's the seasoning in
that batter? What did you use?

You've got some garam masala in there,
got some red chili powder,

Some turmeric to
give it some color.

And then, also, of course,
I salted the fish

Before I fried
it in that batter.

So, fish is cooked beautifully.

It's a very smart technical move

Salting that fish before battering it,
so you know how to fry.

The beer is evident,
and the chutney's delicious. Good job.

- Thank you.
- The dish is a bit misconceptualized,

- But it tastes a lot better than it looks.
- Thank you, joe.

When I think of a
beer-battered fish,

This is exactly what
I'm thinking about.

- The beer flavor comes through.
- Thank you so much.

- Listen, I understand you're upset.
- Jeet: No, no.

- You should be happy.
- Um, yeah, I-- these are happy tears.

Well, I mean,
I'm up here as one of the bottom dishes,

But I know it's only kamay and I,
so--

It's a competition, jeet,
and you need to cook

- Your best dish every night in this kitchen.
- Yes, chef.

- Thank you.
- Thank you.

So the gen x cook
in the bottom tonight,

Please come forward, daniela.

My heart is racing so hard
I can hear it in my ears.

I think that I oversimplified

And tried to
overcomplicate all at once.

So this is a beer-poached shrimp

With a beer chipotle sauce

And blue moon light
infused jasmine rice.

I love the idea about the
poaching of the shrimp in the beer,

But they do look a
little bit undercooked.

Right, let's get in there,
shall we?

Okay.

Cut through.

Did you test them
when they came out?

- I did not, chef.
- No.

Daniela, the shrimp do
look a little bit undercooked.

Let's have a look, shall we?

And...

You can see they're slightly under there,
right?

- Oh, yeah. Look at that.
- I apologize.

So, daniela, shrimp are 30 seconds
away from being cooked correctly,

But there's actually quite
a nice sort of smokiness

From that chipotle sauce.
I actually quite like that.

And then the rice just needs lifting
because it's just a little bit bland.

Yes, chef. Thank you, chef.

Yeah, that beer flavor does
really come through on that shrimp,

Which I can
definitely appreciate,

But that sauce might've
been reduced a little too far.

That salinity's a
touch high on this one.

This dish lacks the gravitas,
the thought,

The cooking that goes
behind a winning dish.

Yes. Agreed.

- Thank you, daniela.
- Thank you.

Fatima, jeet, and daniela,
please give us a minute.

Thank you.

So, I mean,
for me it comes down to two.

Yeah,
jeet's dish wasn't that bad.

Gordon: It wasn't that
bad. The fish is nailed.

Fatima's, an overcooked chicken.

Aarón: Yep, the chicken was dry.

- Dry.
- There was no flavor on the salad.

No. There was a lot of
sweetness in that barbeque sauce,

But none of it came
from that mango beer.

- That's what we were looking for.
- Gordon: And daniela.

Yeah, the shrimp was not good.

Gordon: Such a shame
they're slightly under.

Grant: But you can tell
there was beer incorporated.

Joe: I totally agree.

- Love you, guys.
- Shall we?

Fatima, jeet, and daniela,

Your dishes were somewhat
short of our expectations.

The home cook leaving
"masterchef" tonight is...

Fatima.

Jeet, daniela,
please say goodbye to fatima

And make your
way to your station.

You're amazing. Keep cooking,
girl.

Fatima, tonight's challenge was to
really highlight that beautiful beer,

And sadly the chicken
was dry and overcooked.

Michael's intention was to take down
a gen zer, and it looks like it worked.

You came into this competition

As a phenomenal cooking doctor.

Listen, keep healing people,
especially through your food.

And more importantly,
this experience has reaffirmed

Your status in this industry.

The future's bright, right?

Very bright.

Come and say goodbye. Come on.

Thank you. Take care. Take care.

Fatima: It is a little
disappointing to be eliminated,

But I've learned
so much being here.

It has pushed me.
It's been amazing.

You did so good.

I'm happy that I got the
chance to represent gen z,

And I'm very
grateful for the time

That I've spent here,
the things that I've learned.

And I'm not gonna stop cooking. You're going
to be seeing me a lot on your timeline.

- [ cheers and applause ]
- love you!

Gordon: Next time on
"masterchef: Generations"...

Welcome to this
amazing rock quarry.

This place is one of the biggest
producers of sand in the entire country.

I needed some sand in my diet.

...It's another expl*sive team
challenge for the top 13 cooks.

A dainty little salad, guys,
today is not gonna cut it.

Is there seasoning
on these things?

I don't even [ bleep ] know.

Oh, my god.

Rebecka: Horacio,
you are gonna derail us!

Your attitude is
a reality check.

Two need to be on the burgers!

It's raw!

Welcome to team challenges.