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>> TONIGHT,
THERE'S A CULINARY BATTLE
IN MY KITCHEN.
THE BEST CHEFS IN L.A.
ARE GOING HEAD-TO-HEAD
IN A CULINARY DEATH MATCH
OF EPIC PROPORTIONS.
STAY TUNED.
[ MUSIC ]
>> IT'S OLD SCHOOL
VERSUS NEW SCHOOL,
AS VETERAN NEW ENGLAND-STYLE
CHEF JASON TRAVI
TAKES ON
THE MULTICULTURAL INFLUENCES
OF FAST-RISING YOUNG STAR
JOHN-CARLOS KURAMOTO.
>> I HAVE YOUTH ON MY SIDE.
>> BEING A VETERAN CHEF
MAKES ALL THE DIFFERENCE.
>> HERE COMES A PLATE.
>> I'VE NEVER USED THIS BEFORE.
THIS IS VERY, VERY FOREIGN.
>> THE CROWD IS PRETTY
DARN LIVELY, MAN.
>> YEAH!
>> I'M CHEF ILAN HALL.
I WON SEASON TWO OF "TOP CHEF,"
AND THE GORBALS IS MY PLACE.
FOR YEARS,
I'VE BEEN HOSTING COMPETITIONS
BETWEEN CHEFS,
TURNING MY KITCHEN
INTO AN AFTER-HOURS WAR ZONE.
[ MUSIC ]
FIGHT!
TONIGHT,
TWO CHEFS GO HEAD-TO-HEAD
WITH ONE HOUR ON THE CLOCK
TO TURN SECRET INGREDIENTS
INTO INCREDIBLE DISHES.
THE PRIZE? BRAGGING RIGHTS.
THIS IS NOT
YOUR MOTHER'S COOKING SHOW.
[ MUSIC ]
>> WHAT'S UP, EVERYBODY?
WOW. THIS IS LOUD.
I'D LIKE
TO INTRODUCE SOMEBODY, THE MAN,
MR. ILAN HALL.
>> THANK YOU
FOR STAYING UP SO LATE
TO SEE SOME AMAZING CHEFS
DO SOME EXTRAORDINARY THINGS.
OUR FIRST CHEF,
HE WORKED AT OPALINE.
HE JUST OPENED UP
HIS NEW RESTAURANT, LITTLEFORK,
IN HOLLYWOOD.
EVERYONE, CHEF JASON TRAVI.
[ MUSIC ]
>> I'M A VETERAN CHEF IN L.A.
I'VE BEEN HERE FOR 15 YEARS.
I DEFINITELY THINK
I'M GONNA WIN.
I'M AN ULTRACOMPETITIVE GUY.
WHEN YOU'RE FROM MASSACHUSETTS,
IT'S JUST IN YOU.
>> I WENT TO VISIT
CHEF JASON TRAVI
AT HIS NEW RESTAURANT,
LITTLEFORK,
WHERE HE'S BRINGING
NEW ENGLAND FOOD
TO THE HEART OF HOLLYWOOD.
HEY, MAN.
>> WHAT'S UP?
>> SO WHAT ARE YOU DOING?
YOU'RE DOING
NEW ENGLAND FOOD HERE.
>> YEAH.
IT'S ALWAYS BEEN A CONCEPT
I WANTED TO DO IN L.A.
>> CAN YOU COOK SOMETHING?
>> YEAH.
>> I MEAN, I DON'T WANNA--
YOU DO CLAMS CASINO?
>> WE DO CLAMS CASINO.
IT'S LIKE--
>> HOW DO YOU DO THEM?
>> IT'S MY DAD'S RECIPE.
IT'S BEEN IN THE FAMILY
LIKE 35 YEARS.
WE GET LITTLENECK CLAMS
FROM CAPE COD.
SHUCK THEM, STUFF THEM WITH,
LIKE, A RITZ CRACKER STUFFING,
BACON ON TOP,
THEN BAKE IT IN THE SALAMANDER.
MY GRANDFATHER
OPENED A RESTAURANT,
LIKE, 55 YEARS AGO,
AND MY DAD RUNS IT NOW.
I WORKED THERE AS A KID.
>> IT MAKES ME SO HAPPY.
THESE ARE WICKED [ BLEEP ] GOOD.
>> FANTASTIC.
ALL RIGHT. GOOD TO SEE YOU.
>> OUR SECOND CHEF
THAT IS FIGHTING TONIGHT
IS ONE OF THE ZAGAT
TOP 30 UNDER 30.
HE IS THE EXECUTIVE CHEF
AT MICHAEL'S IN SANTA MONICA.
HE'S WORKED AT PROVIDENCE.
HE'S WORKED AT ANIMAL.
HE'S WORKED AT CAMPANILE.
EVERYONE,
PUT YOUR HANDS TOGETHER
FOR JOHN-CARLOS KURAMOTO.
[ MUSIC ]
>> I'M HALF JAPANESE,
HALF MEXICAN,
AND MY COOKING STYLE
IS AS ETHNICALLY DIVERSE
AS I AM.
I'M NERVOUS BECAUSE
JASON TRAVI HAS BEEN IN THE GAME
FOR A LONG, LONG TIME.
I HAVE YOUTH ON MY SIDE.
I'M DEFINITELY GONNA COOK
MY HEART OUT.
>> AT UNDER 30, JOHN-CARLOS
IS EXECUTIVE CHEF
AT MICHAEL'S IN SANTA MONICA.
HE'S MADE A NAME FOR HIMSELF
BY TAKING LOCAL FAST FOOD
AND PUTTING HIS OWN
UNIQUE SPIN ON IT.
SO I DECIDED TO PUT HIM
TO THE TEST.
I BROUGHT A TON OF STUFF
FROM A NEARBY TACO STAND
TO SEE WHAT HE COULD WHIP UP.
>> WE'RE GONNA MAKE
A TORTA A LA GATA.
>> COOL.
WE'RE GONNA BRING SOME BRIOCHE
INTO THIS.
>> OKAY.
>> MAKE A QUICK SALSA HERE.
>> MM-HMM.
>> I JUST LEARNED HOW TO COOK
FROM MY GRANDMOTHERS, BASICALLY,
YOU KNOW?
ONE WAS MEXICAN.
ONE WAS JAPANESE.
SO WE WOULD GO
FROM SUSHI TO TAMALES,
LIKE, NO JOKE, SAME DAY.
WE'LL TAKE SOME OF THE MEAT
FROM THE BURRITO.
>> MM-HMM.
>> FILL OUR TORTA RIGHT HERE.
THROW THIS IN THE OVEN.
>> HOW DID YOU REALIZE
THAT YOU WERE GONNA DO IT
PROFESSIONALLY?
LIKE, WHERE DID THAT COME INTO?
>> I GOT MY FIRST OPPORTUNITY
COOKING AT THE LONG BEACH
RENAISSANCE WHEN I WAS 17.
SO THEN I WENT
TO CULINARY SCHOOL.
AND THEN I WORKED FOR MING TSAI
AT BLUE GINGER.
>> OH, IN BOSTON.
>> IN BOSTON.
THEN I WENT TO MICHAEL MINA
IN VEGAS.
I DID A BUNCH OF -- IN L.A.
AND THEN CAMPANILE.
THAT'S WHERE, LIKE,
CULINARILY,
THAT'S WHERE I GREW UP.
WE HAVE OUR TOASTED BUN
RIGHT HERE.
AVOCADO.
IN THE TRADITIONAL TORTA,
YOU WOULD NEVER PUT ENCHILADAS,
BUT, YOU KNOW, NO PROBLEM.
AND SO THIS IS
THE A LA GATA PART.
>> OH, SO YOU'RE GONNA LIKE
ENCHILADA THE TORTA.
[ MUSIC ]
>> SO GOOD.
I'M IMPRESSED
THAT SUCH A YOUNG CHEF
HAS SO MUCH SKILL.
HOW OLD ARE YOU, 28?
>> 25.
>> YOU'RE ONLY 25?
>> UH-HUH.
>> HOLY [ BLEEP ].
>> ALL RIGHT. OUR JUDGES.
FIRST, HE'S ONE OF THE OWNERS
OF MO-CHICA AND PICCA,
RESTAURANTS IN LOS ANGELES,
MR. STEPHANE BOMBET.
OUR SECOND GUEST JUDGE
IS THE HOST OF "GOOD FOOD"
ON KCRW.
SHE IS ONE OF THE FOREMOST
VOICES OF FOOD IN LOS ANGELES,
EVAN KLEIMAN.
WE HAVE AN EXTRA SPECIAL GUEST
THAT'S JUST HERE
TO KEEP OUR TIME.
>> THAT'S RIGHT.
>> HE'S EVERYBODY'S--
>> FAVORITE, FAVORITE.
>> EVERYBODY'S THIRD OR FOURTH
FAVORITE ASIAN COMEDIAN--
>> BOBBY LEE.
THAT'S MY NAME NOW,
BOBBY LEE.
>> BOBBY LEE, EVERYBODY.
>> RIGHT. YOU HAVE ONE HOUR.
YOU HAVE TO USE
ALL OF THESE INGREDIENTS
THAT I'M ABOUT TO SHOW YOU.
YOU CAN USE ANYTHING
THAT'S IN MY PANTRY,
AND YOU HAVE TO MAKE
AT LEAST TWO DISHES.
THAT'S IT.
ARE YOU GUYS READY
TO SEE YOUR INGREDIENTS?
>> ABSOLUTELY. LET'S DO THIS.
>> ALL RIGHT.
LET'S DO THIS.
FIRST, TROUT ROE.
>> AH.
>> OH, THAT'S NICE.
>> THAT'S NICE.
>> VERY NICE.
>> WILD TROUT CAVIAR,
VERY SALTY, VERY DELICIOUS.
DIFFICULTY WITH THIS INGREDIENT
IS JUST IT HAS
A VERY STRONG FLAVOR,
SO IT CAN REALLY OVERPOWER
WHATEVER YOU'RE USING IT WITH.
OUR SECOND INGREDIENT:
ACORN-FED BERKSHIRE PORK LOIN.
A 100% HERITAGE BERKSHIRE
PORK LOIN THAT HAS BEEN RAISED
ON NOTHING BUT ACORNS.
TAKES A REALLY, REALLY LONG TIME
TO COOK.
YOU'RE GONNA HAVE TO REALLY,
YOU KNOW, PRESSURE COOK IT
AND DO SOMETHING
SPECIAL WITH IT.
THE FAT IS LIKE--
IT'S LIKE GOLD.
NOW OUR LAST AND FINAL,
A BIT OF A DOOZY:
WILD CLOVERS.
>> OOH, CLOVER.
>> WILD CLOVERS,
THEY GROW IN MANY PLACES,
BUT SPECIFICALLY
RIGHT OUTSIDE OF MY HOUSE.
THEY'RE IN THE SORREL FAMILY,
AND THEY'RE REALLY, REALLY
TART AND ACIDIC.
I WOULD SUGGEST
NOT COOKING THESE,
KEEPING THEM COMPLETELY RAW.
GET BACK THERE.
LET'S CHEER THESE GUYS ON.
>> FOR TONIGHT'S BOUT,
I THINK BEING A VETERAN CHEF
MAKES ALL THE DIFFERENCE.
YOU SEE AN ALUMINUM FOIL?
>> ALUMINUM, UH--
>> THERE IT IS. ALL RIGHT.
>> DO YOU HAVE A GAME PLAN?
>> I DO HAVE A GAME PLAN.
>> YOU KNOW
WHERE YOU WANT TO GO?
>> I'M GONNA DO TWO DISHES.
ALL THREE INGREDIENTS
IN BOTH DISHES.
>> ALL THREE INGREDIENTS
IN BOTH.
>> YES.
>> VERY COOL.
>> WE'LL SEE HOW THAT GOES.
>> ALL RIGHT.
HOW MANY DISHES
DO YOU WANT TO DO?
>> TWO, MAYBE THREE.
>> TWO, MAYBE THREE
IS A GOOD NUMBER.
>> YEAH.
>> ARE YOU GUYS READY
TO SEE THESE GUYS FIGHT?
3, 2, 1, FIGHT.
[ MUSIC ]
>> TRAVI, TRAVI, TRAVI, TRAVI.
>> OH, MY GOD. I'M SO NERVOUS.
>> WE'RE GONNA MAKE
A MAPLE SYRUP-FLAVORED CUSTARD,
AND WE'RE GONNA SERVE IT
WITH THE TROUT ROE,
SCRAMBLED EGGS ON TOP,
CLOVER,
DEPENDING ON HOW ALL THAT
TASTES TOGETHER.
THE CLOVER WAS DEFINITELY
AN INTERESTING CHOICE.
SO WE'RE GONNA SEE
IF WE CAN MAKE ALL THIS WORK
HARMONIOUSLY.
[ CHEERING ]
>> SO CHEF--
>> YES.
>> WHAT ARE YOU UP TO?
>> I'M GONNA DO TACOS,
AND I'M GONNA DO A CITRUS SALAD.
NOW FOR THIS,
I'M GONNA SEPARATE IT.
THE STEMS,
I'M GONNA USE FOR A SAUCE.
THE LEAVES,
I'M GONNA USE FOR A SALAD.
>> HAVE YOU EVER COOKED
WITH CLOVER?
>> I'VE NEVER USED THIS BEFORE.
THIS IS VERY, VERY FOREIGN.
VERY, VERY ACIDIC.
IT'S ALMOST LIKE
EATING A WHOLE LEMON.
I WAS LOOKING FOR ORANGES
FOR MY CITRUS SALAD,
AND I COULDN'T FIND THEM.
ILAN, YOU GOT ORANGES?
>> I DON'T THINK SO.
>> [ BLEEP ]
THE COMPETITION HAS JUST STARTED
AND ALREADY, CHEF JOHN-CARLOS
HAS TO CHANGE HIS GAME PLAN
WHEN HE CAN'T FIND ANY ORANGES.
>> SO I DECIDED
TO USE LIME AND LEMON
AND GRAPEFRUIT.
THIS IS GONNA PROVIDE
REALLY NICE ACID
IN THE CITRUS SALAD.
>> JASON'S ALREADY GOT
HIS FIRST DISH IN THE OVEN,
A MAPLE SYRUP CUSTARD,
AND JUST GRABBED
A SLAB OF THE PORK.
>> I'M GONNA GRILL SOME PORK
ON THE LITTLE
TINY BARBECUE GRILL
HE'S GOT OVER THERE,
GIVE IT SOME NICE SMOKY FLAVOR
AND SERVE IT WITH SOME SEMOLINA,
MUSHROOMS,
SEE WHAT ELSE I CAN FIND.
PORK'S GONNA BE A WHILE.
THAT'LL BE THE LAST THING
I PLATE.
>> I'M GONNA DO
MY PORK FAT FIRST.
I'M GONNA RENDER IT DOWN
AND IT'S GONNA BECOME
A VINAIGRETTE.
FOR THE TACOS,
I'M TAKING MORE
OF THE BELLY SECTION.
I'M GONNA BRAISE IT
IN ITS OWN FAT.
SO THIS IS GONNA BE
THE LONGEST PROCESS.
>> PORK, PORK, PORK, PORK,
PORK, PORK, PORK,
UM, UH, UM, UH, UM.
>> THESE ARE REALLY GREAT.
>> WE'RE GONNA MAKE
SCRAMBLED EGGS.
IT'S GONNA GO
WITH THE MAPLE CUSTARD
I'VE JUST MADE.
THE CROWD IS PRETTY
DARN LIVELY, MAN.
I'M TRYING TO ZONE THEM OUT
SO I CAN JUST FOCUS ON
WHAT I'M REALLY DOING HERE.
[ MUSIC ]
>> TRAVI, TRAVI.
>> HERE COMES A PLATE.
>> YEAH.
>> SO IT'S A MAPLE SYRUP-
FLAVORED CUSTARD ON THE BOTTOM,
SCRAMBLED EGGS ON TOP
AND THEN THE TROUT ROE,
LITTLE CLOVER FLOWER
AS YOUR GARNISH.
>> THANK YOU.
>> ENJOY.
>> THANK YOU, CHEF.
>> WOW.
>> OH, WOW.
I'M AMAZED THAT THAT SET
IN SUCH QUICK A TIME.
>> IT DID SET QUICKLY.
>> YEAH.
>> I THOUGHT IT WAS SWEET
AND FISHY AND...
>> IT KIND OF BOTHERED ME
THAT THE CLOVER
WAS JUST A GARNISH.
[ MUSIC ]
>> SO RIGHT NOW,
I'M JUST GONNA EMULSIFY THE FAT
RIGHT INTO THE MUSTARD.
AND BY DOING THAT,
IT'S GONNA CREATE
A PORK VINAIGRETTE.
>> HERE COMES A PLATE.
>> WHOA.
>> ALL RIGHT.
SO WHAT WE HAVE
IS CITRUS SALAD.
WE HAVE THE CLOVER RIGHT ON TOP.
WE HAVE THE TROUT ROE
RIGHT ON TOP OF THAT.
AND THEN TO BRING
THE WHOLE THING TOGETHER
AND TO ADD SOME FATTINESS,
I MADE A PORK FAT VINAIGRETTE,
OKAY, AND IT HAS A LITTLE BIT
OF MUSTARD IN IT.
>> WOW. THANK YOU.
[ CHEERING ]
>> YEAH. VERY ACIDIC.
>> YEAH. IT'S VERY ACID.
>> I THINK THE LIMES
AND THE LEMONS
COULD HAVE BEEN AVOIDED.
>> YEAH.
>> JUST GRAPEFRUIT AND ORANGE,
MAYBE A LITTLE BIT OF LIME.
>> ORANGE WOULD HAVE BEEN
BETTER.
>> 36 MINUTES, GUYS.
>> 36 MINUTES!
>> I CAN DO IT.
I CAN DO IT.
>> NO. BUT I HAVE TO DO IT.
>> NO. I WANNA DO IT, PLEASE.
LET ME TRY.
>> ALL RIGHT.
GO AHEAD. GO.
>> 36 MINUTES, GUYS!
>> THAT WAS GOOD.
>> I'M HOPING I'M GONNA HAVE
TOO MUCH TIME LEFT OVER.
HONESTLY, IT TASTES
REALLY, REALLY GOOD.
NEXT DISH IS GONNA BE
PORK TARTARE.
IT'S GONNA HAVE PECANS,
POMEGRANATES.
I CAN LOSE THIS BOUT
FOR TAKING THE RISK
OF USING RAW PORK
IN A PREPARATION.
BUT IF YOU'RE NOT
GONNA TAKE RISKS,
WHY BOTHER DOING SOMETHING
LIKE THIS?
THERE YOU GO.
>> OKAY.
HE'S GIVING US HIS PLATE
RIGHT NOW.
YEAH.
>> NICE.
>> ALL RIGHT.
>> ALL RIGHT.
PORK TARTARE, POMEGRANATES,
PECANS AND LITTLE CLOVER LEAVES.
>> THANK YOU.
>> IT LOOKS VERY APPETIZING.
>> WITH THE NUTS, IT'S GOOD.
I WISH THERE WAS A LITTLE BIT
OF SOME MORE SALT OR PECANS.
>> YEAH. IT NEEDS MORE SALT.
>> NEEDS MORE SALT.
[ MUSIC ]
>> HEY, GIVE IT UP
FOR THESE GUYS!
>> LET ME TRY IT.
>> GO AHEAD.
>> GIVE IT UP FOR THE GUYS.
>> NO, NOTHING.
>> SQUEEZE AROUND
SO I CAN MAYBE CUT IN.
>> HEY, MY FRIEND.
>> JASON HAS GOT PORK LOIN
COOKING OVER CHARCOAL.
CHEF JOHN-CARLOS HAS SOME SORT
OF TAKE ON CARNITAS.
>> I AM MAKING SEMOLINA.
IT'S BASICALLY CORNMEAL,
WATER, SALT.
THEN WE'RE GONNA PUT A BUNCH
OF BUTTER AND CHEESE IN IT.
IT'S GONNA GO
WITH THAT ROASTED PIECE OF PORK
UP THERE.
>> I'M DOING
A LITTLE CREME FRAICHE.
THIS IS GONNA BE FOR THE SAUCE
FOR THE TACOS.
ON TOP OF THE PORK,
I WANTED TO PUT CREME FRAICHE
WITH TROUT ROE,
AND THE TROUT ROE
IS GONNA BE THE SALT.
THERE'S A NEW SCHOOL-OLD SCHOOL
GOING ON IN THIS COMPETITION.
THE NEW SCHOOL IS DEFINITELY
GONNA WIN.
[ CHEERING ]
>> YEAH!
>> I'M COMBINING SOME OF THE FAT
FROM THE ACTUAL PIECES,
AND I'M ACTUALLY COMBINING
SOME OF THE MEAT.
THE MEAT'S GONNA BE CRUNCHY.
THE FAT'S GONNA BE SUPER SOFT.
SO THERE'S GONNA BE
A TEXTURE DIFFERENCE.
>> TRAVI, TRAVI, TRAVI, TRAVI.
>> I SERVE MY PORK MEDIUM RARE.
THAT'S HOW I PREFER TO EAT IT.
LET'S SEE IF THE JUDGES PREFER
TO EAT IT THAT WAY, TOO.
LAST DISH.
[ CHEERING ]
>> WOW. YES.
THAT'S WHAT WE WERE WAITING FOR.
>> GRILLED PORK.
UNDERNEATH IT IS SEMOLINA
WHICH IS CORNMEAL COOKED
WITH WATER, PECORINO CHEESE,
A LOT OF BUTTER,
A LITTLE SALAD
OF GRILLED MUSHROOMS
WITH THE CLOVER LEAVES,
MAPLE SYRUP,
APPLE CIDER VINEGAR, GASTRIQUE.
>> WOW.
>> I AM FINISHED.
I'M THRILLED THAT IT'S OVER.
I FEEL PRETTY GOOD
ABOUT HOW I DID.
>> IT NEEDS SALT THOUGH.
>> YEAH. WHAT'S GOING ON?
>> I DON'T KNOW.
>> 30 SECONDS.
>> J.C., J.C.,
J.C., J.C.
>> 6, 5, 4,
3, 2, 1.
[ CHEERING ]
>> OH, YEAH.
>> SO RIGHT HERE,
WE HAVE BASICALLY
JUST STREET TACOS.
WE HAVE THE PORK
THAT WAS ON THE BONE.
I TOOK THAT OFF,
AND I CONFIT IT BASICALLY.
AND WE HAVE CLOVER.
THE CLOVER IS FRESH,
AND IT'S SAUTEED
FOR JUST DIFFERENT
FLAVOR CONTRAST.
AND WE ALSO HAVE
THE CREME FRAICHE
THAT'S GONNA BE RIGHT ON TOP
THAT HAS THE TROUT ROE IN IT
FOR SEASONING.
THERE'S NO SALT ANYWHERE
EXCEPT JUST
IN THE TROUT ROE ITSELF.
>> WOW.
>> WOW. THANK YOU SO MUCH.
[ CHEERING ]
[ MUSIC ]
>> OH, MAN.
>> I REALLY, REALLY LIKED IT.
I THOUGHT THAT HE USED ALL
OF THE INGREDIENTS IN ONE--
>> YEAH.
>> IN ONE BITE.
>> HEY, GUYS, WE'RE DONE,
ALL RIGHT?
YOU GUYS DID A GREAT JOB.
>> LET'S BRING THE CHEFS
OUT HERE.
>> J.C., J.C., J.C.,
J.C., J.C., J.C.
>> TRAVI, TRAVI, TRAVI, TRAVI,
TRAVI, TRAVI.
>> THANK YOU SO MUCH.
EVERYTHING WAS REALLY,
REALLY GOOD.
WE WANNA GO THROUGH THE DISHES
WITH YOU GUYS.
JASON, FIRST, YOUR CUSTARD,
WHICH WE WERE ALL VERY AMAZED
THAT YOU SET A CUSTARD IN, LIKE,
20 MINUTES.
>> I HAVE TO SAY, JASON,
THAT I REALLY LOVED
YOUR CUSTARD.
IT WAS REALLY DELICIOUS
AND COMFORTING.
>> OH, GOOD.
>> TECHNICALLY,
IT WAS VERY GOOD.
I'M NOT SURE I LIKE
THE SALTINESS OF THE ROE--
>> OKAY.
>> WITH THE SWEETNESS.
BUT I THINK IT WAS FUN.
>> SECOND, YOUR PORK TARTARE.
I THOUGHT
THIS WAS REALLY, REALLY COOL.
I'M SO GLAD THAT SOMEBODY DID
A RAW DISH WITH THE PORK.
WITH THE NUTS,
IT WAS REALLY, REALLY NICE.
>> IT TASTED LIKE COOKED PORK
TO ME.
>> THAT WAS THE FIRST THING
I DID.
I SLICED IT.
I SLICED A CHUNK
AND PUT SOME SALT ON IT
AND ATE IT, AND I ENJOYED IT.
I THOUGHT THE FLAVOR
REALLY CAME OUT.
>> THE ONLY LITTLE THING,
IT COULD HAVE USED LIKE
A LITTLE BIT MORE SALT.
>> IT REALLY NEEDED MORE SALT.
>> MORE SALT.
>> JASON, YOUR THIRD DISH,
THE ROASTED PORK
WITH THE SEMOLINA,
IT WAS COOKED PERFECTLY,
AND WE ALL WERE VERY EXCITED
ABOUT THIS DISH.
>> FOR ME, IT'S COMFORT FOOD,
WITH BEAUTIFUL INGREDIENTS--
>> YEAH.
>> AND I DON'T NEED
ANYTHING ELSE.
SEMOLINA, PERFECT.
I MEAN, VERY NICE.
THE MAPLE SYRUP,
YOUR LITTLE SPICES,
I WOULD ADD MAYBE
A LITTLE BIT MORE.
>> OKAY.
>> BUT I LOVED IT ALL.
I SAW IT.
I ENJOYED LOOKING AT IT
AND I ENJOYED EATING IT.
>> OKAY.
>> J.C.
>> YES.
>> YOUR FIRST DISH,
THE CITRUS SALAD--
>> I JUST WANTED
TO EMBRACE PORK FAT MORE
THAN EVEN THE PORK MEAT ITSELF.
SO THAT'S WHY I WANTED TO GO
REALLY, REALLY FATTY,
AND THEN HAVE SOMETHING
SUPER CONTRAST.
AND SO THAT WAS
THE CITRUS SALAD.
>> IT WAS REALLY SHARP.
IT NEEDED SOMETHING
TO COUNTERACT
THE INTENSE ACIDITY
OF THE CITRUS.
IT WAS-- WHEW.
>> I AGREE WITH EVAN.
I FEEL LIKE IF THERE WERE CHUNKS
OF RENDERED PORK FAT IN IT,
HOT OR COLD,
I THINK THAT WOULD HAVE BEEN
A NICE, LIKE, TEXTURE CONTRAST.
SECONDLY, J.C., YOUR TACOS.
>> I WOULD HAVE LOVED
A LITTLE BIT MORE MEAT,
LESS CREME FRAICHE.
>> I THOUGHT THAT WAS AWESOME.
>> THAT TACO WAS A PARTY
IN MY MOUTH
BECAUSE IT WAS EVERYTHING
I WAS EXPECTING FROM THE PORK.
I GOT A LITTLE BIT OF CHARRED,
CARAMELIZED,
A LITTLE BIT OF JUST PERFECT
TEXTURE FAT,
AND THEN THE SHARPNESS
OF THE LEMONGRASS,
AND THE FACT
THAT IT WAS BOTH RAW AND COOKED.
I REALLY LIKED IT COOKED.
>> YEAH.
>> IT WAS DELICIOUS.
>> SO I GUESS
I AM THE PARTY POOPER?
>> SO THANKS, GUYS.
>> ALL RIGHT.
>> THANK YOU SO MUCH.
>> THANK YOU VERY MUCH.
>> WHY DON'T YOU GUYS
GET BACK THERE AND THEN--
>> GIVE IT UP FOR THESE GUYS.
>> J.C., J.C., J.C., J.C.,
J.C., J.C., J.C.
>> LET'S BREAK IT DOWN.
WHAT'D YOU THINK?
>> SO EVEN THOUGH JOHN-CARLOS
BASICALLY CAME THROUGH
WITH ONE DISH,
TO ME IT WAS JUST A WINNER.
>> I MEAN, FOR ME,
IF I THINK ABOUT THE INGREDIENTS
BY ITSELF,
I BELIEVE JASON
PERFORMED BETTER.
>> IT ALL COMES DOWN TO ME.
LET'S BRING THE CHEFS OUT HERE.
LET'S CHOOSE A WINNER.
[ MUSIC ]
COME ON.
>> BOBBY, WILL YOU?
>> YEAH, WHAT DO I DO?
WHAT DO I DO?
>> JUST TAKE IT OFF.
TAKE IT OFF.
TAKE THE TOP OFF.
>> WHAT DO I DO? OPEN IT?
>> TAKE THE TOP OFF.
>> YEAH, YEAH.
>> ARE YOU READY?
>> OH.
>> GREAT JOB, BOBBY.
>> ALL RIGHT.
DRUMROLL, PLEASE.
>> SO THE WINNER:
JASON TRAVI.
[ MUSIC ]
I CHOSE JASON BECAUSE JASON
HAD MORE SUCCESSFUL DISHES.
I LIKED HIS USE OF FLAVORS.
I LIKED HIS, YOU KNOW, SEMOLINA.
AND FOR ME,
HIS CUSTARD WAS AWESOME.
>> THANK YOU.
>> GOOD JOB.
>> GIVE IT UP FOR J.C.
>> I WAS VERY CLOSE TO WINNING.
I CAME THIS CLOSE.
JASON AS A COMPETITOR
WAS AMAZING,
AND I WOULD LOVE TO COMPETE
WITH HIM AGAIN.
>> GIVE IT UP FOR JASON.
>> NO NEED TO CRY.
>> TONIGHT, IT WAS ALL
ABOUT EXPERIENCE.
THAT'S WHAT I HAVE.
THAT'S WHAT HE DIDN'T.
AND GUESS WHAT ELSE I HAVE.
I GOT SLEEVES,
AND NOW I GOT TRICKS.
>> THANK YOU VERY MUCH.
HAVE A GREAT NIGHT.
THANKS FOR COMING.
ANOTHER ROUND FOR THESE CHEFS.
OUR JUDGES.