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- PREVIOUSLY ON TOP CHEF...
YOU'LL BE COOKING IN HEAD-TO-HEAD BATTLES.
- SOMEBODY JUST PLEASE MAKE SPACE FOR A CUTTING BOARD.
THE KITCHEN IS ABSOLUTELY CHAOS.
- OH, [bleep] OFF. - OH, YOU [bleep] OFF.
- OH! - THAT HURT.
- IT'S ABSURD.
- I NOTICED THAT STEFAN WAS USING FROZEN TUNA.
- THANKS, JOHN. JUST RUN INTO MY KNIFE, MOTHER[bleep].
REALLY, JOHN?
IS THAT HOW YOU'RE GONNA SAVE YOURSELF?
- ROCK N'RASPBERRY.
WHAT'S UP, GUYS? HOW YOU DOING?
- IS SHE HIGH?
- YOU GOT TO MAKE THE DISH. - YEAH, SORRY, GUYS.
- FOR SOME REASON, SHE THINKS THAT PUTTING ON A SHOW
IS MORE IMPORTANT THAN ACTUALLY MAKING NICE FOOD.
DANYELE'S TERRINE IS TOO CRUNCHY, CAN'T EAT IT.
- IT'S DEFINITELY CRUNCHY.
- LIKE, I COULD HEAR PEOPLE EATING THEM.
- THEY WERE A LITTLE CRUNCHY. - AND THE WINNER TODAY...
IS KRISTEN. - NO [bleep].
- DANYELE, YOU'RE GETTING HALFWAY THERE WITH YOUR CONCEPT
AND THEN STOPPING.
- PLEASE PACK YOUR KNIVES AND GO.
- DON'T TELL ME TO SHUT UP.
- YOU JUST SKATED BY ONE MORE TIME.
- NO, YOU SHUT THE [bleep] UP.
STOP THE BULL[bleep], ALREADY, ALL RIGHT?
- TEN CHEFS REMAIN, ALL FIGHTING TO WIN
A FEATURE IN FOOD & WINE MAGAZINE,
A SHOWCASE AT THE ANNUAL FOOD & WINE CLASSIC IN ASPEN,
$125,000 FURNISHED BY HEALTHY CHOICE,
AND THE TITLE TOP CHEF.
[rock music]
♪ ♪
- JUST ROLL WITH IT, BROTHER.
- I THINK, OVERALL, IT WAS A LONG DAY YESTERDAY.
WHEN JOSIE'S IN DISTRESS OR GETS MISERABLE, SHE TALKS.
SHE'S HARD TO DEAL WITH.
IN THE RESTAURANT BUSINESS, YOU CALL SOMEBODY AN ***[bleep],
NEXT DAY, IT'S GONE.
PEOPLE ARE STRESSED, AND THEY DO STUFF.
I'M OVER IT.
- I FEEL GOOD WAKING UP AFTER WINNING.
IT'S ALWAYS A GOOD FEELING. THERE ARE TEN CHEFS LEFT.
NEARLY HALFWAY THROUGH.
UP TO THIS POINT, I'VE DONE FAIRLY WELL.
SO, YEAH, I LIKE MY CHANCES RIGHT NOW.
- HEY, GUYS. THERE'S A NOTE FOR US.
"MORNING QUICKFIRE."
SO IT SAYS, "GOOD MORNING, CHEFS.
"FOR TODAY'S QUICKFIRE,
"YOU'LL NEED TO GO TO THE ADDRESS BELOW
"AND HARVEST YOUR MAIN INGREDIENT.
"EMERIL AND I WILL BE WAITING FOR YOU IN THE KITCHEN.
BOW, WASHINGTON."
- WHAT'S IN BOW, WASHINGTON?
- WHATEVER WE'RE PICKING. - NEVER BEEN THERE.
- ALL RIGHT, LET'S DO THIS.
- I LIKE THE COLORS. - HYBRID.
- MOM, ARE WE THERE YET? ARE WE THERE YET?
- WE'RE NOT THERE YET, NO. - PASS ME YOUR BAGS.
- ARE WE THERE YET? ARE WE THERE YET?
- WE HOP INTO OUR TOYOTA CAMRY,
AND WE HEAD OUT TO THIS ADDRESS TO SEE WHAT WE'RE HARVESTING.
- CHUCKANUT DRIVE, BOW, WASHINGTON.
- OH, SWEET. both: TAYLOR SHELLFISH FARMS.
- SWEET. - SWEET.
WE GET TO GO GET SOME SHELLFISH TODAY.
- THAT'S FANTASTIC. - YEAH, MAN.
THAT'S A GREAT PLACE.
TAYLOR'S FAMOUS FOR THEIR MUSCLES, THEIR OYSTERS.
- AS A KID, I WASN'T ALLOWED TO EAT SHELLFISH.
HAVING A FATHER AS A PASTOR,
GROWING UP KOSHER WAS A VERY HUGE PART
OF MY CHILDHOOD.
WHEN I GOT TO CULINARY SCHOOL,
I FOUND MY LOVE FOR SHELLFISH.
SO I'M SUPER EXCITED.
- WOW. - OH, IT'S GORGEOUS.
- DO YOU THINK IT'S OYSTERS, MAYBE?
- I'M THINKING CLAMS.
- I THINK THEY HAVE ALL OF IT. I MEAN...
- "OYSTER BAR." [slurps] - FANTASTIC.
- OYSTERS. - THIS SOUNDS LIKE FUN TO ME.
[car horn ***]
[laughter] - HEY.
- [sighs] - AWESOME.
- IT'S SUPER NICE, IT'S BEAUTIFUL,
IT JUST SMELLS LIKE SEA AND OCEAN.
THERE'S, LIKE, HUNDREDS OF OYSTER BEDS OUTSIDE.
IT COULDN'T GET BETTER, RIGHT?
- ALL RIGHT, PEEPS, LET'S DO THIS.
- FANTASTIC.
- THESE THINGS ARE HUGE.
- THESE ARE HUGE!
- OH, MY GOD.
- THIS IS AWESOME! [laughter]
- OYSTERS RIGHT OUT OF THE OCEAN?
I MEAN, IT DOESN'T GET ANY BETTER THAN THIS
AS A CHEF.
- TIDE'S COMING IN, GUYS.
WON'T BE FLATS VERY MUCH LONGER.
OYSTERS TASTE LIKE THE WATER THAT THEY LIVE IN.
THE TIDE GOES IN, AND THE TIDE GOES OUT.
THAT PUTS THE FLAVOR INTO THE FLESH OF THE OYSTER.
MUD GETS DEEP, BE CAREFUL.
- YEAH, MY HEEL'S THROUGH. - IT'S "QUICKMUD"!
- OH! - ARE YOU OKAY?
- [laughs] - OH, MY GOD!
- I THINK I'M STUCK!
OOH, [bleep]! - OH, MY GOD.
[laughs] - THAT'S NOT FUNNY.
HERE, HELP ME OUT, MAN.
WHY DON'T YOU HELP ME OUT HERE?
- THE NICE GUY IN ME CAME OUT AND WENT AND HELPED JOSIE.
- HOLD ON, HOLD ON. - YOU GOT IT? GO.
SHE DEFINITELY HAS HER LOVABLE MOMENTS.
- [laughs] - OH! OH!
AND SHE DEFINITELY HAS HER MOMENTS
WHERE YOU JUST WANT HER TO SHUT THE [bleep] UP.
- OH, GOD! UGH!
[screams]
- WANNA TASTE ONE? - YEAH.
- HERE. I HAVE A LOT OF EXPERIENCE WITH OYSTERS.
I MEAN, I GREW UP ON THE EAST END OF LONG ISLAND.
MY FATHER WAS A BANKER, BUT HE WAS A BAYMAN, YOU KNOW,
AND THAT MEANS WE LIVED OUT OF THE BAY.
I LIVED SHELLFISH MOST OF MY LIFE.
I LOVE THIS. MMM.
THAT IS NATURE'S CANDY, BABY.
- I DON'T KNOW THAT IT GETS MORE FRESH THAN THIS.
- I DON'T THINK IT GETS MORE FRESH THAN THIS.
- NOTHING BETTER THAN AN OYSTER FOR BREAKFAST.
THIS REMINDS ME OF EATING OYSTERS AT A VERY YOUNG AGE
WITH MY FAMILY.
THAT'S A LUXURY THAT I HAD
BECAUSE OF GROWING UP IN A RESTAURANT.
HE DEFINITELY DIDN'T WANT ME TO GO IN THE FOOD BUSINESS
BECAUSE IT'S TOO CRAZY, IT'S TOO HARD.
BUT I MADE UP MY MIND AT THE AGE OF 11.
SO AT THE AGE OF 12, I WENT TO THE COOKING SCHOOL.
AND NOW I EAT, DRINK, AND LIVE RESTAURANTS.
- THAT'S SO DELICIOUS.
- NEVER DONE ANYTHING LIKE THIS IN MY LIFE.
OYSTERS DON'T GROW IN HAWAII. WE GET 'EM ALL FLOWN IN.
I'M JUST TAKING AS MUCH OYSTERS AS I CAN
BECAUSE WE DON'T KNOW WHAT WE NEED FOR OUR CHALLENGE.
NO! - ALL RIGHT, GUYS, LET'S GO!
- I'M CURIOUS TO FIND OUT WHAT OUR CHALLENGE IS.
I'M THINKING WE'RE EITHER GONNA HAVE TO MAKE SOMETHING
WITH THE OYSTERS,
OR WE'RE GONNA HAVE TO HAVE, LIKE, A SHUCKING CONTEST
WITH THE OYSTERS.
- BACK TO THE BIG CITY.
- THAT WAS FUN, HUH?
- WAS THAT FUN?
- OH, YEAH. - IT WAS AWESOME.
- BEAUTIFUL.
- CHEFS, WHEN WE FOUND OUT
THAT WE WERE COMING TO SEATTLE,
I THOUGHT THAT THIS WOULD BE A GREAT QUICKFIRE.
OYSTERS.
- YOUR CHALLENGE IS SIMPLE.
OYSTERS ON THE HALF SHELL FOR EMERIL.
- THESE SPECIFIC SAMISH BAY OYSTERS
ARE JUST ABSOLUTELY SALTY, GREAT BRINE,
GREAT TEXTURE, REALLY DELICIOUS.
THIS SHOULD BE FUN.
- CHEFS, WE WANT TO MAKE EMERIL HAPPY,
SO FIVE OF YOU WILL DO A HOT PREPARATION,
AND FIVE OF YOU WILL DO A COLD PREPARATION.
IF YOU WANT TO DO A HOT PREP,
GRAB A RED APRON.
IF YOU WANT TO DO A COLD PREP, GRAB THE BLUE.
- CHEFS, AS YOU KNOW, OYSTERS ARE VERY, VERY DELICATE.
YOU DON'T WANT TO OVERCOOK 'EM
BECAUSE A MINUTE TOO LONG COULD BE THE DEATH OF AN OYSTER.
- THE CHEF WITH THE BEST OYSTERS
WINS $5,000.
- I WOULDN'T MIND HAVING THAT $5,000.
I MAY HAVE WON A CAR, BUT I HAVEN'T WON ANY CASH.
- YOU HAVE 25 MINUTES.
YOUR TIME STARTS NOW.
GOOD LUCK.
- I'M HOPING TO DO A HOT DISH...
[laughter]
BUT I GET A COLD APRON.
IT'S NOT WHAT I WANTED TO DO,
BUT I'M GONNA HAVE TO MAKE IT WORK.
- BEHIND YOU.
- WHAT ARE YOU MAKING, BROOKE?
- I'M GONNA MAKE A LITTLE CILANTRO PUREE
AND A LITTLE SWEET PEPPER SALSA TO GO ON TOP OF MY OYSTERS.
- AH. - SERIOUSLY?
THESE OYSTERS ARE PRETTY BRITTLE.
THE SHELLS ARE CHIPPING REALLY EASILY.
IT'S REALLY FRUSTRATING.
- IT'S AN HONOR TO COOK OYSTERS FOR EMERIL.
I JUST HOPE I CAN IMPRESS HIM TODAY.
COOKING FOR EMERIL LAGASSE,
YOU KNOW, ONE OF MY CHILDHOOD HEROES,
I CAN'T EVEN DESCRIBE THE FEELING.
IT'S, LIKE, PROBABLY WHAT MOSES FELT LIKE
WHEN HE WAS MEETING GOD.
MY PLAN IS TO MAKE A CRISPY FRIED OYSTER
AND JUST REALLY MAKE IT SING, REALLY MAKE IT POP.
- 19 MINUTES.
- BEHIND YOU. - YEP.
- MY PLAN IS TO MAKE HUITRES AU CHAMPAGNE,
OR OYSTERS WITH CHAMPAGNE SAUCE.
WE DO CHAMPAGNE OYSTERS AT THE RESTAURANT.
HAPPY OYSTERS.
I KNOW IT'S RISKY TO DO
'CAUSE THAT'S REALLY A SHORT TIME THAT WE HAVE,
BUT I ALWAYS PUSH IT.
- 13 MINUTES, GUYS.
- [bleep].
- WHAT ARE YOU MAKING?
- I'M JUST GONNA DO SOME WARM OYSTERS.
BASICALLY, A RIFF ON A SHEER GARLIC BUTTER.
- SOUNDS GOOD. - EMERIL'S FROM NEW ORLEANS.
THERE'S A PLACE THAT'S WORLD-FAMOUS, DRAGO'S,
WHICH SERVES GULF OYSTERS WITH A GARLIC BUTTER,
AND THEY SLATHER IT WITH PARMESAN CHEESE.
AND INSTEAD OF LAYERING IT WITH HEAVY CHEESE,
I'M GONNA MAKE A LIGHT FOAM
OF PARMESAN AND GARLIC.
AND I'M THINKING THAT EMERIL'S GONNA GET IT.
- WE'LL SEE WHAT HAPPENS. - WHAT ARE YOU DOING?
- I'M SMOKING MINE.
- SMOKING 'EM? - YEAH.
I THINK IT'S A GOOD IDEA TO SMOKE AN OYSTER.
GOT TO SOMETIMES DO SOMETHING DIFFERENT.
MAYBE IT'S A LITTLE BIT TOO MUCH.
BUT, HEY, NO RISK, NO WIN, RIGHT?
WE'LL SEE. THERE YOU GO.
- 7 MINUTES, 50 SECONDS.
- THAT WENT QUICKLY.
- WHAT DO YOU GOT GOING ON OVER THERE, JOSIE?
- WELL, I'M GOING THE SPANISH ROUTE.
LITTLE CHORIZO.
IT'S LIKE A SPANISH ROCKEFELLER.
- I AM GONNA MAKE A BERRY JUICE
AND USE A LITTLE RED WINE VINEGAR ON THE HALF SHELL.
- YEAH.
- I HAD SEEN SOME CURRANTS IN THE KITCHEN.
OYSTERS AND RED CURRANTS-- I DON'T THINK IT'S VERY TYPICAL.
IT'S DEFINITELY OUT THERE.
- MY SAUCE HAS GONE PAST REDUCTION
AND HAS BROKEN.
I'M KIND OF NERVOUS NOW
BECAUSE I'M NOT GOING TO BE ABLE TO ACHIEVE
THAT BEAUTIFUL SAUCE I JUST HAD TWO MINUTES AGO
IN FIVE MINUTES.
- OOH.
- TIME'S UP.
HANDS UP, UTENSILS DOWN.
- HOLY [bleep].
[laughter]
- JOSIE, THERE'S NO NEED TO CALL ANYBODY NAMES HERE.
- THIS TREE RIGHT HERE,
YOU DON'T WANT TO BARK UP, MICAH.
THIS RIGHT HERE KNOWS WHO SHE IS.
YOU ARE HIDING IN A CLOSET. - OOH.
- WHAT JUST HAPPENED?
- HI.
- HI, KRISTEN. - HOW ARE YOU?
I HAD A HOT PREPARATION, SO I JUST SHUCKED THE OYSTERS
AND MADE A CARAMELIZED HONEY AND TOMATO BROTH,
AND THERE'S A LITTLE BIT OF CHILI AS WELL.
- I LIKE THE LITTLE CELERY LEAF ON TOP.
- THANK YOU. - THANK YOU.
- AT THE OYSTER FARM, I SAW THEY HAD A SMOKER THERE.
I THOUGHT, "MAYBE SMOKE SOME OYSTERS."
THEY'RE COLD WITH POTATO VINAIGRETTE.
I FROZE THE SALT IN THE FLASH FREEZER.
- NICE CRUNCH. - THANK YOU.
- I HAD A COLD PREPARATION WITH THE OYSTERS.
I DID A LIGHT PICKLE ON THE CUCUMBERS
WITH A LITTLE WHITE SOY AND A LITTLE CILANTRO
AND A LITTLE RED CHILI, AND THAT'S ALL.
- YOU SHUCK A LOT OF OYSTERS?
- NO, I DO NOT SHUCK A LOT OF OYSTERS,
SO IT WAS A WRESTLING MATCH FOR SURE.
- I DID A COLD HALF SHELL.
IT IS CRUSHED CURRANT JUICE
AND LITTLE BIT OF CRUSHED PINK PEPPERCORN.
- I LIKE THE FINAL DRIZZLE OF OLIVE OIL.
- I THINK THE RED CURRANT WORKED.
- THANKS.
- I DID A SALSA VERDE
WITH CILANTRO AND A LITTLE TOUCH OF HORSERADISH.
- COUPLE SHELLS IN MINE.
- I KNOW, SORRY ABOUT THAT.
- I KNOW CHEF IS FROM NEW ORLEANS,
SO I'VE KIND OF COMBINED BRENNAN'S AND DRAGO'S.
- OKAY.
- I HAVE A SPIN ON OYSTERS ROCKEFELLER,
AND THE OYSTERS HAVE BEEN LIGHTLY POACHED
IN A LITTLE GARLIC BUTTER,
AND THEN THERE'S A GARLIC-PARMESAN FOAM.
- THE CHEESE IS NOT HEAVY. - IT WAS SMART TO DO A FOAM.
both: THANK YOU. - THANK YOU, JOHN.
HI, JOSIE.
- I'VE PREPARED FOR YOU
A CHORIZO AND CILANTRO CREAM
WITH THE WOOD-ROASTED OYSTERS.
- THE CHORIZO IS NOT OVERPOWERING.
both: THANK YOU. - OKAY, THANK YOU.
- HI, MICAH. - HI, PADMA, HOW ARE YOU DOING?
I PREPARED FOR YOU A CRISPY FRIED OYSTER.
I HAVE A LITTLE LIGHT SALAD OF ARUGULA UNDERNEATH.
SQUEEZED A LITTLE LEMON, A LITTLE BIT OF HOT SAUCE.
THERE'S A LITTLE BIT OF CHILI RIGHT ON TOP.
- IT HAS A REALLY, REALLY NICE SEASONING.
- I LIKE IT. - NICE FLAVOR.
NOT OVERPOWERING.
HOW WAS THE EXPERIENCE OUT THERE?
- OH, AMAZING.
IT'S LIKE AN EXPERIENCE OF A LIFETIME.
- OYSTERS AND CHAMPAGNE SAUCE.
CAN'T GO WRONG THERE, I THINK.
- DID YOU ROAST THE WHOLE THING AT THE END?
- I ROASTED A LITTLE BIT UNDER THE GRILL THERE.
- THANK YOU SO MUCH. - MY PLEASURE, THANK YOU.
- I DID A CHILLED OLD BAY SEASONING BROTH
AND TOPPED IT OFF WITH A GINGER-SCALLION PESTO.
- I GOT LITTLE HINTS OF GINGER FLOATING IN UP THERE.
IT'S NICE.
OVERALL, CHEFS, I THINK YOU DID A FANTASTIC JOB.
- EMERIL, WHO MISSED THE MARK?
- LET'S START WITH BART.
CHAMPAGNE AND OYSTERS-- VERY, VERY DIFFICULT.
THE REDUCTION OF THE CREAM, BUTTER--
ALL OF THAT RICHNESS
CUT AND LOST THE CHAMPAGNE A LITTLE BIT
AND MASKED THE OYSTER A LITTLE.
- ALL RIGHT.
- JOSIE, YOUR OYSTER WITH CHORIZO SAUCE...
MAYBE YOU SHOULD HAVE STRAINED THE OYSTER,
BECAUSE THE OYSTER LIQUOR, WITH YOUR SAUCE,
IT SORT OF LOOKED BROKEN...
- YEAH. - ALMOST SEPARATED.
JOHN, YOUR PREPARATION HAD NO POP.
JUST NEEDED SOMETHING TO WAKE IT UP
TO JUST POP IT ON HOME. - I THOUGHT I HAD A GOOD DISH.
MAYBE NOT A WINNING DISH, BUT I DIDN'T THINK
I WAS GONNA BE ON THE BOTTOM WITH THAT DISH, FOR SURE.
- AND NOW FOR THE FAVORITES.
- WELL, I'M GONNA START WITH LIZZIE.
WHEN I FIRST LOOKED AT THE COLOR,
I WAS LIKE, "OH, MY GOD.
WHERE ARE WE GOING WITH THIS THING?"
BUT THEN I LOVED HOW YOU TOOK A CHANCE
WITH THOSE BERRIES. IT WAS REALLY DELICIOUS.
- THANK YOU. THAT'S AWESOME.
MICAH, PRETTY RISKY.
YOU HAD OTHER SPICES IN THERE
THAT JUST-- IT MADE MY MOUTH JUST POP,
LIKE, I WANNA GO AND EAT ANOTHER ONE.
- THANK YOU SO MUCH. - MAYBE WE SHOULD GO TO BROOKE.
THE SALSA VERDE HAD
JUST ALL KINDS OF BEAUTIFUL FLAVORS GOING ON
THAT DIDN'T TAKE AWAY FROM THE OYSTER.
DELICIOUS. - THANK YOU.
- EMERIL, PLEASE ANNOUNCE OUR WINNER.
- WELL, THE WINNER...
IS MICAH.
- OH, [bleep].
YES.
- CONGRATULATIONS, MICAH.
YOU WON $5,000, FURNISHED BY HEALTHY CHOICE.
- THIS IS MY FIRST WIN. FEELING LIKE MONEY RIGHT NOW.
I AM A SINGLE FATHER WITH TWO DAUGHTERS.
I CAN DEFINITELY USE THIS $5,000.
BUT I WAS JUST EXCITED TO COOK FOR EMERIL, REALLY.
THAT'S QUITE AN HONOR, SO THANK YOU SO MUCH.
- CONGRATULATIONS.
- CHEFS, WE'RE GONNA ROLL ALONG,
RIGHT INTO YOUR NEXT ELIMINATION CHALLENGE.
YOU'LL BE COOKING FOR ONE OF THE HOTTEST SPORTS TEAMS
IN SEATTLE.
HERE THEY COME.
[cheering]
[cheers and applause]
[laughter]
- I'M SUPER PSYCHED
TO SEE A BUNCH OF ROLLER DERBY GIRLS.
I'VE BEEN AN ATHLETE MY ENTIRE LIFE.
I USED TO BE A PROFESSIONAL FOOTBALL PLAYER,
SO LET'S SUPPORT THE LADIES.
- MEET THE RAT CITY ROLLERGIRLS ALL-STARS
FROM SEATTLE'S ROLLER DERBY LEAGUE.
- I DIDN'T EVEN KNOW THAT PEOPLE STILL ROLLER-SKATED,
TO BE QUITE HONEST.
- TONIGHT, THEY'LL BE SKATING
IN THEIR FINAL BOUT OF THE SEASON.
TOMORROW IS THE WRAP PARTY FOR THEIR ENTIRE LEAGUE,
AND YOU, CHEFS, ARE DOING THE FOOD.
- ALL RIGHT, ROCK AND ROLL, GUYS.
- PLEASE DIVIDE YOURSELVES INTO TEAMS OF TWO,
AND STAND NEXT TO YOUR PARTNER.
[laughter] - OH, GOD.
- BROOKIE? - SURE.
LET'S DO IT, ME AND BROOKE.
IT'S NOT LIKE MY PERSONALITY REALLY MESHES WITH JOHN'S.
BUT I'VE GOTTEN USED TO HIM,
AND I'VE KIND OF TAKEN HIM WITH A GRAIN OF SALT.
- OH, YEAH?
ALL RIGHT, BART. [laughs]
- I THINK PRETTY MUCH NOBODY WANTS TO GO WITH JOSIE,
BUT I GO FOR IT.
I'M A TEAM PLAYER. I'M FINE WITH IT.
- FOR THE WRAP PARTY, EACH TEAM MUST MAKE A DISH
INSPIRED BY THE ROLLERGIRLS' NAMES.
INTRODUCE YOURSELVES, LADIES.
- I'M TERIYAKI TERROR, AND I TEAR GIRLS APART.
- I'M JALAPENO BUSINESS, TOO HOT TOO HANDLE.
- I'M EDDIE SHREDDER, AND I SHRED THE TRACK.
- AND I'M KUTTA RUMP, AND I'M A ROAST BEAST.
- I'M TEMPURA TANTRUM 'CAUSE I HAVE A BAD TEMPER.
- CHEFS, YOU CAN SEE THAT THESE LADIES ARE BOLD,
THEY'RE BRASH,
AND THAT'S EXACTLY THE KIND OF DISHES WE WANT TO SEE.
- WE DON'T WANT FUSSY FOOD,
BUT WE DON'T WANT CONCESSIONS EITHER.
- MICAH, YOU WON THE QUICKFIRE, SO YOU GET TO CHOOSE FIRST.
- JALAPENO BUSINESS.
- [imitates sizzling]
- MICAH, YOU ALSO GET TO CHOOSE WHICH TEAM CHOOSES NEXT.
- GO WITH MY BOY SHELDON.
- THANKS, MICAH. TEMPURA TANTRUM.
- SHELDON DOES A LOT OF ASIAN FOOD.
TEMPURA--
MY MONEY IS BETTING THAT SHELDON HAS MADE IT
SEVERAL THOUSAND TIMES.
- STEFAN, KRISTEN, YOU GUYS CAN GO NEXT.
- WE TAKE EDDIE SHREDDER. SOUNDS GOOD TO ME.
- SO WHO WOULD YOU LIKE TO PICK NEXT?
- OH, KISSES.
YOU'RE THROWING ME KISSES NOW, HUH?
REALLY? OKAY, BROOKE.
IT'S YOU. YOU'RE NEXT.
- WE'LL "KUTTA RUMP." [laughs]
- SO, JOSIE AND BART, TERIYAKI TERROR IT IS.
- THE TALLEST ONE, THAT'S PERFECT FOR US.
- EACH TEAM WILL HAVE 2 1/2 HOURS TOMORROW
AT THE SKATING RINK TO COOK
BEFORE 100 PEOPLE SHOW UP AT THE WRAP PARTY.
- YOU GUYS ARE ALL INVITED TO TONIGHT'S GAME.
SO COME, WATCH THE GAME, AND GET INSPIRED.
- YOU BETTER BRING A HELMET. GOOD LUCK.
- BYE, GUYS.
- SO COOL.
- [sighs]
HERE WE GO.
- I'M LIKE, "AAH!" - THERE WE GO.
- WHOSE HOUSE? all: OUR HOUSE!
[cheering] - [whistles]
- OW! OW!
TERIYAKI! RIGHT THERE, BABY!
RIGHT THERE FOR YA! OH!
OH! OH! OOH. OOH.
[cheers and applause]
- OH. - OOH!
- I DIDN'T KNOW MUCH ABOUT ROLLER DERBY.
TURNS OUT, IT'S LIKE A REALLY CRAZY, VIOLENT VERSION
OF THE ICE CAPADES.
- YEAH! - WHOO!
- LET'S GO, TERIYAKI!
- YEAH. [laughter]
- JOSIE IS BEING MORE OBNOXIOUS THAN USUAL.
UGH. IT'S LIKE NAILS ON A CHALKBOARD FOR ME.
- YOU GONNA BLOW IT UP! BLOW IT UP, BABY!
WHOO!
- HEY-- both: WHOO!
- GOD! I FEEL LIKE I'VE COME TO THE DERBY
WITH, LIKE, MY PARENTS.
YOU GUYS! DEFENSE!
DE--OH, MAN, [bleep] YOU GUYS.
BO-RING. BORING.
BORING. - UH, LOOK, LOOK.
THIS IS WHAT NON-BORING DOES.
HAVE ANOTHER DRINK.
[bleep].
- ALL RIGHT, YOU GUYS READY TO GO?
- YEAH. - LET'S GO.
- YEAH, LET'S GO.
- HOME SWEET HOME.
- I'M SO TIRED.
- THERE YOU GO, JOSIE. - THANK YOU, JOHN.
- TUCK YOURSELF IN.
- WHAT HAPPENED?
- SHE KNOCKED BEER OVER ON HER WAY OUT
AND JUST WHATEVER.
SHE'S JUST BEING LOUD AND OBNOXIOUS.
- SHE WAS JUST CHEERING THOUGH.
- IT'S NOT EVEN [bleep] IMPORTANT, WHAT SHE SAID.
NOTHING THAT CAME OUT OF THAT MOUTH TONIGHT WAS IMPORTANT.
- LISTEN, IF YOU GUYS WANT TO TALK SOME [bleep], OKAY,
IF WE HAVE SOME, LIKE, *** IN A BUNCH
BECAUSE I SAID "OH, MAN, YOU GUYS ARE SO BORING--"
IS EVERYONE SO SENSITIVE ABOUT THAT?
- JOSIE, THERE'S NO NEED TO CALL ANYBODY NAMES HERE.
NOBODY HAD CALLED YOU A NAME, PERIOD.
- BORING IS NOT A NAME.
IF I WANT TO CALL YOU AN ***[bleep],
THAT'S A NAME, OKAY?
IF I WANT TO CALL YOU A *** BAG, THAT'S A NAME.
AND I'M JUST SAYING, THIS TREE RIGHT HERE,
YOU DON'T WANT TO BARK UP, MICAH, OKAY?
ALL RIGHT, BECAUSE, SEE,
THIS RIGHT HERE KNOWS WHO SHE IS.
YOU ARE HIDING IN A CLOSET.
- OOH.
- [bleep] YOU, ***[bleep]. - WHAT JUST HAPPENED?
- I'M APPARENTLY A GAY MAN HIDING IN A CLOSET, EVERYONE.
I'M SORRY I DIDN'T TELL EVERYBODY THAT
IN THE FIRST PLACE.
- DON'T LET IT GET TO YOU.
- LET'S JUST FOCUS ON WINNING TOMORROW.
- LET'S JUST DO WHAT WE HAVE TO DO, THAT'S ALL.
WHAT GOES AROUND COMES AROUND.
- NAMASTE, ***. NAMASTE.
- THIS IS REALLY UNIQUE.
- IS THAT UNIQUE-GOOD OR UNIQUE-CRAPPY?
- HONESTLY, IT'S A LITTLE TOO EARTHY FOR ME.
- MM, WE'RE GOING TO UNIQUE-CRAPPY.
- DISCO, DISCO, DISCO.
[grunts]
- THERE'S OUR GIRL, THERE'S OUR GIRL.
- CAN I GET A SIZE 10 1/2, PLEASE?
- THE JALAPENOS, WE NEED TO CLEAN THOSE GUYS OFF, AS WELL.
WE HAVE 2 1/2 HOURS TO PREP AND COOK.
IS EVERYTHING HEATING UP? - YEAH.
MICAH AND I HAVE NEVER WORKED TOGETHER BEFORE,
SO I'M NOT QUITE SURE WHAT THE DAY'S GONNA BRING.
- JUST LIKE SOUR CREAM WITH MORE TANG, YEAH?
- WE'RE MAKING A CRAB-STUFFED JALAPENO.
OUR ROLLERGIRL'S NAME IS JALAPENO BUSINESS,
AND THIS JALAPENO IS DEFINITELY GONNA GET UP
IN EVERYONE'S BUSINESS.
I WAS NOT A GOOD ROLLER SKATER.
I STILL HAVE SCARS ON MY KNEES.
- NICE AND EASY, BABY.
- YEAH, RIGHT? - DON'T LET ANYTHING GET TO YOU.
JOSIE IS JOSIE, AND JOSIE CAN BE LOUD.
- WE'RE TERRORIZING. A LOT OF TERROR RIGHT NOW.
[laughs]
- THE OTHER CHEFS CAN'T STAND HER.
AND I'M LIKE, "LET'S FORGET ABOUT ALL THE [bleep]."
IN BELGIUM, WE DON'T GO HEAD-TO-HEAD.
WE'RE CIVILIZED. - PERFECTO.
- I'M GONNA START MAKING THE CREMA RIGHT NOW
WHILE THAT OIL HEATS UP.
I KIND OF FELT LIKE
LAST NIGHT DIDN'T NEED TO GO DOWN LIKE THAT.
JOSIE IS STILL SORT OF BRUSHING IT OFF,
BUT I JUST KEEP FOCUSING ON TODAY'S COMPETITION.
- HEY, BART, SO EVERYTHING IS GOOD?
YOUR...OKAY. - GOOD, GOOD, GOOD, GOOD.
- WITH MY ETHNIC BACKGROUND--
PUERTO RICAN, ITALIAN, AND FILIPINO--
I'D LIKE TO GO AGGRESSIVE WITH SPICE.
THE TERIYAKI--IT'S GONNA BE LIKE AN EXPLOSION
IN THEIR MOUTH.
TASTE.
- MMM. YEAH. - [laughs]
- JOSIE AND I HAVE NOT COOKED TOGETHER,
SO MY INTERPRETATION OF BOLD IS DIFFERENT
THAN HER INTERPRETATION.
WITH SPICY FOOD, I'M ALWAYS AFRAID TO BE OVERSPICY.
- DELICIOUS.
- HEY, JOHN, WHAT DID YOU DO IN THE '50s?
ROLLER-SKATING? BIG THING? - IN THE '60s, YES.
- HUGE THING FOR YOU GUYS. - DEFINITELY.
MY FIRST DATE, WHEN I WAS 13, WAS AT A ROLLER RINK.
- REALLY?
- I ATE PIZZA, AND SHE IGNORED ME.
HOW LONG YOU FIGURE THAT RICE IS GONNA TAKE?
- UM, 20 MINUTES.
WE HAVE KUTTA RUMP FOR OUR NAME INSPIRATION,
SO WE'RE DOING A CUT OF RUMP.
I'M GLAD WE'RE PARTNERS, JOHN. - I KNOW.
I LIKE WORKING WITH YOU.
YOU KNOW, I LOOK AT BROOKE,
AND SHE JUST REMINDS ME OF MY DAUGHTER.
I WENT THROUGH A REALLY UGLY DIVORCE.
MY WIFE TOOK MY CHILD AWAY FROM ME,
AT A YEAR AND A HALF OLD.
AND, YOU KNOW, I'VE HEALED A LOT OF THE OTHER WOUNDS
AND OVERCOME A LOT
OF THE SELF-INFLICTED RIDICULOUSNESS.
BUT I STILL MISS MY DAUGHTER.
I REALLY APPRECIATE YOU TAKING THE TIME
TO UNDERSTAND ME TOO.
- OH, OF COURSE. - IT'S REALLY IMPORTANT.
NO, IT MEANT A LOT.
- IT TEACHES ME A LIFE LESSON.
- IT MEANS A LOT.
THAT REALLY MEANS A LOT TO ME.
- TWO HOURS, GUYS!
- TEMPURA TANTRUM.
WE GOT TO DO HER JUSTICE.
WE'RE GONNA DO A TEMPURA FRIED DESSERT,
AND WE'RE GONNA HAVE A BUNCH OF DIPPING SAUCES
THAT'S GONNA BE TANTRUMS IN YOUR MOUTH.
- YOU DON'T BLEND TEMPURA?
- NO, IT'S LIKE A PANCAKE BATTER,
CLUMPY AS [bleep].
- REALLY? SEE, I WOULD HAVE NEVER THOUGHT THAT.
- I'VE DONE TEMPURA AT MY RESTAURANT FOR A LONG TIME,
SO I THINK I CAN EXECUTE THIS DISH ENOUGH FOR THE WIN.
- CAN WE ALL COUPLES-SKATE AFTERWARDS?
- YEAH, NOT WITH YOU, BUDDY.
- ME AND SHELDON WILL COUPLES-SKATE.
WE'RE THE HUSKY "***-STACHES."
WAIT. WHAT? - THE "***-STACHE"?
[laughs]
- STEFAN, YOU NEED A POT? GOT IT RIGHT HERE, BUDDY.
- REALLY, MICAH? THANKS. - THERE YOU GO.
- [laughs] - TEAMWORK.
EVEN THOUGH WE'RE NOT ON THE SAME TEAM.
- STUFFED JALAPENO, REALLY? IS THAT BOLD AND DARING?
THE GIRLS TOLD US NOT TO SERVE ANY PEDESTRIAN [bleep] FOOD.
OUR DISH IS SOMETHING MORE INNOVATIVE.
WE HAVE THE CONCEPT TO DO THE CHICKEN INSIDE OUT
GOTTA SHRED IT UP-- AS SHREDDER--SHRED IT UP.
SO IT HAS CORN PUREE,
THE CORN PUREE'S EATEN BY THE CHICKEN.
EGGS SUNNY-SIDE UP. IT'S THE EGG INSIDE.
THEN WE HAVE THE LIVER AND THE PHYLLO NEST.
WHEN I WAS 14, WE USED TO GO ICE SKATING.
- AND WHAT YEAR WAS 14 YEARS OLD?
- 14 YEARS WAS-- HOLD ON.
UM...'86. - OH. I WAS THREE.
- [laughs] [bleep].
THANKS FOR THE REMINDER, KRISTEN.
- 19 MINUTES. [shell cracks]
- 10, 12, 14, 16, 18, 20, 22.
- YEAH.
IT NEEDS A LOT MORE.
I THINK THE RICE NEEDS A LITTLE MORE SEASONING,
AND IT MAYBE DOESN'T HAVE THE TEXTURE THAT I HAD ENVISIONED.
I'M NERVOUS.
- IT SHOULD GO A LITTLE BIT ON THE GRILL.
- YES, BOSS.
- FIVE MINUTES.
- IT'S GREAT. - CLEAN.
- WE ROCK.
- KIND OF FEEL LIKE I'VE BEEN DOING THESE FOREVER.
MY FINGERS ARE ON FIRE RIGHT NOW.
- ONE MINUTE. - ONE MINUTE.
- ONE MINUTE LEFT, LET'S FRY 'EM.
- THIS IS WHAT WE CALL A GOOD MOTHER[bleep] TIME.
[growls]
[overlapping chatter]
- HERE.
[beeping]
- TIME'S UP!
- SO SHREDDED, OPEN CHICKEN,
INSIDE OUT.
- AFTER LAST NIGHT'S GAME,
WE KNOW WHAT TO EXPECT FROM YOU LADIES.
[laughs]
- WHAT'S UP, LADIES? - THIS LOOKS AWESOME.
THANK YOU. - CRABBED-STUFFED JALAPENO.
A LITTLE AVOCADO CREMA.
- YOU KNEW THAT WAS GONNA HAPPEN.
- WHAT IS THIS SALAD STUFF? - IT'S A THAI COLESLAW.
IT'S FUN IN A BOWL. [laughs] - YEAH.
- THIS IS AWESOME.
- CAN THIS RINK LOOK LIKE THIS ALL THE TIME?
- I KNOW. - WHAT'S UP?
- HI. - HEY, HOW YOU DOING?
HERE WE ARE.
I USED TO GO TO A LOT OF ROLLER DERBIES, GROWING UP.
- REALLY?
- YOU KNOW, IN PROVIDENCE, THEY HAD A GREAT TEAM.
IT WAS WILD.
- I USED TO COME TO RINKS LIKE THIS...
- I'M SURE YOU DID. - AND ROLLER-SKATE ONCE A WEEK.
- I AM NOT SURPRISED.
- SO I THINK YOUR ROLLER DERBY NAME IS PADMA SMACKS ME.
IT'S--IT'S GOT A GOOD RING TO IT.
- WELL, LET'S GO TRY SOME FOOD, COME ON.
- AWESOME.
- HELLO.
- HOW'S IT GOING? - WHAT'S UP?
- IT'S A LOT OF FUN.
- HI, KUTTA RUMP. HOW ARE YOU? - HI, PADMA.
- HI, KUTTA RUMP. - HI, GUYS.
- WELL, I WANT TO INTRODUCE YOU TO YOUR JUDGES
FOR THIS ELIMINATION.
WE HAVE HUGH ACHESON,
CHEF AND OWNER OF EMPIRE STATE SOUTH.
EMERIL LAGASSE,
CHEF AND OWNER OF EMERIL'S NEW ORLEANS.
- CHEFS. - HELLO, HOW ARE YOU?
- OUR HEAD JUDGE, TOM COLICCHIO.
AND, OF COURSE, KUTTA RUMP, FROM YESTERDAY.
- GOOD TO SEE YOU. - SO WHAT'D YOU GUYS DO?
- WE DID A THAI BEEF,
AND IT'S SERVED ON TOP OF A LOBSTER JASMINE RICE.
AND A LITTLE THAI SLAW TO TOP IT OFF WITH.
- THANK YOU. - THANK YOU, CHEFS.
- ENJOY.
- SO WHAT DO YOU THINK?
DID THEY DO YOU JUSTICE?
- IT'S DEFINITELY A CUT OF RUMP.
- IT IS. - IT SMELLS REALLY NICE.
- I THINK THE FLAVORS REALLY BUILD WELL.
A BEAUTIFUL AMOUNT OF ACID TO IT
AND THE LIMY-NESS OF THE SLAW.
- STARTS NICE, AND THEN IT GETS SPICY.
- THIS IS DEFINITELY BOLD. - THAT MEAT LOOKS AMAZING.
- WONDERFUL. - THANK YOU.
ENJOY. - THANK YOU.
- HI, JOSIE.
- HEY, CHEFS, HOW'S IT GOING? - HEY, HOW ARE YOU?
- SO YOU GUYS HAD TERIYAKI TERROR, HUH?
- OH, YEAH.
- SO THE TERIYAKI IS IN THE STEAK,
AND THEN THE TERROR IS IN THE CUP.
- THE CUP, WE HAVE A BLACK FORBIDDEN RICE
AND PURE BEET JUICE.
- THANK YOU. - ENJOY.
- HEY! - HI, GUYS.
- HI. ALL RIGHT, GUYS.
SO THIS IS TERIYAKI TERROR. - YEP.
- SO WHAT DO YOU THINK?
- THIS IS REALLY UNIQUE,
THIS TASTE RIGHT HERE.
- IS THAT UNIQUE-GOOD OR UNIQUE-CRAPPY?
- HONESTLY, IT'S A LITTLE TOO EARTHY FOR ME.
- MM, WE'RE GOING TO UNIQUE-CRAPPY.
- IF YOU'RE GONNA SKEWER INDIVIDUAL PIECES LIKE THIS,
HOW ARE YOU GONNA COOK THEM?
THEY'RE TRYING TO SAUTE EACH OF THESE
AND GET THAT KIND OF COLOR ON A THIN PIECE OF MEAT?
IT'S IMPOSSIBLE.
- BART AND JOSIE USE THIS BLACK RICE,
WHICH HAS THIS BEAUTIFUL, STRIKING COLOR
WITH THE BEETS, BUT THEY'VE OVERCOOKED THE RICE.
- I DON'T GET THE TEXTURE OF IT. IT'S UNDERSEASONED.
- YEAH. - IT'S A LITTLE SPICY, OKAY?
I'M GONNA WARN YOU. - SHE CAN HANDLE IT.
- SHE CAN HANDLE IT? ALL RIGHT.
- SO, EMERIL, WHAT SHOULD YOUR ROLLER DERBY NAME BE?
ROUX THE DAY LAGASSE?
- EMERIL "BAM BAM" LAGASSE?
- I LIKE "BAM BAM" LAGASSE.
- HEY! - HELLO!
- HI!
GUYS, YOU REMEMBER JALAPENO BUSINESS?
- JALAPENO BUSINESS, HOW ARE YOU DOING?
- SO WE HAVE A JALAPENO THAT'S BEEN STUFFED
WITH A FRESH CRAB STUFFING,
AND THEN FINISHED WITH A AVOCADO CREMA
AND A ONION AND PEPPER RELISH.
- THANK YOU. - IT'S A WHOLE JALAPENO.
IT COULD POTENTIALLY BE REALLY QUITE SPICY FOR THE JUDGES.
- WELL, THE CRAB IS SO GREAT HERE IN SEATTLE, SO...
- YEAH. I LIKE THAT THEY PUT A LITTLE SEATTLE TWIST ON IT.
- IT'S BETTER THAN I THOUGHT. - IT'S ACTUALLY VERY GOOD.
- WHOO! I JUST GOT THE HOT PART.
- I THINK THE REAL TRICK IS MAKING SURE IT'S CRISPY.
IT'S NICE AND CRISPY. THE FLAVOR'S GREAT.
- I THOUGHT IT WAS COOL THAT THEY TOOK
A PARTY FOOD FAVORITE AND ELEVATED IT
WITH THE CRAB AND THE AVOCADO CREMA.
- NICE, DRIPPY SCENE WE HAVE HERE.
I KNOW, WE HAVE EDDIE SHREDDER.
BLOOD, GUTS, EVERYTHING.
WE MADE ONE PUREE
WITH CHICKEN LIVERS, PORT WINE REDUCTION,
SOME PHYLLO DOUGH,
AND EGG SUNNY-SIDE UP, ON TOP.
SO CHICKEN INSIDE OUT.
- CHEFS, THANK YOU. - I APPRECIATE IT.
SUPER SMOOTH, AND IT WAS COOKED PERFECTLY.
- MS. SHREDDER. - HI, GUYS.
- HEY.
- THANK YOU FOR JOINING US.
- YEAH, THIS IS AWESOME.
- STEFAN AND KRISTEN'S CORN PUDDING IS DELICIOUS.
- UH-HUH.
- I THINK THE LIVER IS COOKED PERFECTLY.
MY EGG IS A LITTLE OVERDONE.
- I THINK THEY MISSED A LOT OF OPPORTUNITIES HERE.
IF THEY HAD ROASTED A COUPLE CHICKENS
AND JUST SHREDDED THEM AND ACTUALLY ADDED IT TO THE DISH,
IT MADE IT A NICE THING.
- I LIKE THE IDEA OF IT JUST BEING
AN INSIDE OUT CHICKEN AND EVERYTHING.
I LIKE IT.
- THERE YOU GO. LIVERS, GUYS.
- THANK YOU VERY MUCH. - YOU'RE WELCOME. CIAO.
- HI. - HEY, PADMA.
- SO WHAT ARE YOU GUYS MAKING?
- YOU KNOW, WE WERE INSPIRED BY TEMPURA TANTRUM,
SO WE ARE DOING A YUZU CURD SHELL CUSTARD
THAT WE'RE TEMPURA FRYING.
AND THEN WHAT WE HAVE ARE SOME COMPONENTS HERE,
WHAT WE'RE CALLING TANTRUMS.
WE WANT YOU TO TAKE THE SKEWER, DRAG IT ALL THE WAY THROUGH.
IT'S GONNA BE DIFFERENT,
LIKE A LITTLE TEMPER TANTRUM IN YOUR MOUTH.
- SMEAR IT ALL OVER, HUH?
- JUST HAVE FUN WITH IT. THERE YOU GO, GUYS.
- FINISH WITH THE BEST LAST.
- THANK YOU, GENTLEMEN. - THANK YOU, CHEFS.
- THANK YOU VERY MUCH. THANKS, CHEFS.
- ALL RIGHT, LET'S DIG IN.
- THEY HAD A REALLY GREAT IDEA HERE.
THE MAIN PART OF THE DISH, THE TEMPURA,
WASN'T FRIED ENOUGH.
- EVERYTHING ELSE WAS FUN.
THE FLUID GELS AND EVERYTHING ELSE IS REALLY COOL.
UNFORTUNATELY, THE TEMPURA FAILED.
- I THINK HAVING A SMALL FRYER LIKE THAT
AND CONTINUALLY BRINGING IT UP TO TEMPERATURE
CAN CREATE A PROBLEM, WHICH IS WHAT THEY...
- WHAT HAPPENED. - WHICH IS WHAT THEY FACED.
- I THINK IT'S DELICIOUS.
I THINK THAT JOSH AND SHELDON PULLED IT OFF
REALLY WELL.
- THANK YOU FOR JOINING US. - YEAH, OF COURSE.
- ENJOY THE PARTY. - THANK YOU.
- AWESOME. - ALL RIGHT.
- I APPRECIATE IT.
- OVERALL I THOUGHT THAT THE CHEFS--
SOME OF THEM COULD HAVE BEEN A LITTLE BOLDER,
AND SOME WERE EXECUTED PERFECTLY.
AND I THINK NOW WE NEED TO TALK TO THE TEAMS
AND GET A LITTLE BIT MORE INFORMATION.
- YEAH, ABOUT WHO DID WHAT.
LET'S GO BACK TO THE JUDGES' TABLE.
- LET'S GET OUT OF HERE, BROTHER, GOOD JOB.
- HOW MANY TIMES DO YOU GUYS HAVE TO HEAR THIS?
IF SOMETHING IS PROPERLY SEASONED
AND SOMETHING IS BLAND,
YOU PUT IT TOGETHER, YOU END UP WITH BLAND.
YOU DON'T END UP WITH SEASONED. IT MAKES ME NUTS.
- TIME FOR AN ALL SKATE. ALL SKATE.
[indistinct announcement]
[cheers and applause]
- PADMA LOOKS EVEN BETTER THAN SHE USED TO.
SHE'S SUPER RIPPED. LOOK AT HER.
- WHOO!
- I PURCHASED SEASON NINE
JUST TO CUT PADMA OUT
AND PUT HER ALL TOGETHER IN LITTLE SNIPPETS.
SHE'S ALWAYS HOT. YOU KNOW PADMA'S HOT.
- THOSE ROLLERGIRLS ARE CRAZY. - THEY'RE WILD.
- THEIR NAMES ARE FUNNY. - THEIR NAMES ARE HYSTERICAL.
- WE'D LIKE TO SEE JOHN, BROOKE,
MICAH, AND LIZZIE. THANK YOU.
- GOOD LUCK, GUYS.
[suspenseful music]
♪ ♪
- CHEFS, YOUR DISHES
WERE THE BIGGEST HITS AT THE PARTY.
SO CONGRATULATIONS.
- THANK YOU.
- OH, GOD. [laughs]
- I THINK YOU GUYS DID A GREAT JOB OVERALL.
FLAVORS WERE GREAT, THEY WERE BOLD.
THE THINGS THAT WE ASKED FOR YOU DEFINITELY DELIVERED.
- THANK YOU, CHEF. - THANK YOU.
- BROOKE, JOHN, WHAT CAN I SAY?
THE LOBSTER WAS COOKED PERFECT FOR THE RICE.
THE MEAT WAS COOKED PERFECTLY.
THE SAUCE WAS REALLY, REALLY DELICIOUS.
- MICAH, LIZZIE, I THOUGHT THE JALAPENO
WAS HOT AND DELICIOUS,
AND IT DIDN'T OVERPOWER THE CRAB.
AND PEOPLE WERE RAVING ABOUT YOUR DISHES.
SO CONGRATULATIONS.
- THANKS. - THANK YOU.
- HUGH, PLEASE ANNOUNCE THE WINNING TEAM.
- YOU KNOW, I THINK
THE WINNING TEAM OF THIS CHALLENGE EXHIBITED
WHAT WE REALLY ASKED THEM TO EXHIBIT.
BE BOLD AND ADVENTUROUS,
MATCH UP WITH THIS WONDERFUL GROUP OF PEOPLE
SKATING AROUND, HAVING FUN, AND DOING GREAT FOOD.
AND THE WINNING TEAM IS...
BROOKE AND JOHN.
- ALL RIGHT. - THANK YOU.
- THANK YOU. - THANK YOU, JUDGES.
THANK YOU, CHEFS. - CONGRATULATIONS.
- THANK YOU SO MUCH.
- WINNING DOESN'T SUCK.
I GUESS, AT THE END OF THE DAY,
OUR PERSONALITIES DO MESH REALLY WELL.
- I FINALLY WON. THIRD TIME'S THE CHARM.
BUT IT WOULD HAVE BEEN SWEETER IF I WON IT ALONE.
- THANK YOU SO MUCH. - THANK YOU.
- WE NEED YOU TO SEND BACK SOME OF YOUR COLLEAGUES, PLEASE.
THANK YOU.
- I ATE MICAH'S. IT WAS SUPER SPICY.
- I HAD ONE OF THEIRS. IT WAS GOOD.
BUT IT'S...
A JALAPENO POPPER, AT THE END OF THE DAY.
YOU KNOW WHAT I MEAN? YOU KNOW, JALAPENO.
- "OH, I'M GONNA DO A JALAPENO POPPER!
BUT I'M GONNA STUFF IT WITH CRAB," YOU KNOW?
I JUST-- I DON'T GET IT.
I DON'T GET IT.
- THIRD TIME'S THE CHARM.
BROOKE AND I.
- YOU WON? both: YES.
- AWESOME.
- GOD. THANKS, Y'ALL.
UNFORTUNATELY, SORRY,
THE JUDGES WOULD LIKE TO SEE JOSIE AND BART,
SHELDON AND JOSH.
SORRY, GUYS.
- [bleep]. - ALL RIGHT.
SEE YOU GUYS. - BITTERSWEET.
- LOVIN' IT.
[smooching]
I LOVE YOU SO MUCH.
I LOVE YOU.
[laughter]
[suspenseful music]
♪ ♪
- CHEFS, YOUR TEAMS SERVED
THE WORST DISHES OF THE PARTY,
AND ONE OF YOU WILL BE GOING HOME.
- FOR VARIOUS REASONS, THESE DISHES MISSED THE MARK.
SHELDON AND JOSH,
I THINK, CONCEPTUALLY, IT WAS A GREAT DISH.
BUT THERE WAS ONE MAJOR PROBLEM WITH THE DISH.
JOSIE AND BART, JUST KIND OF WAS ALL OVER THE PLACE.
- LET'S START WITH YOU, BART. WHO DID WHAT?
- I DID THE RICE, I DID THE BEEF,
AND I DID A LOT OF THE RED BEETS.
- AND YOU DID THE MARINADES FOR THE TERIYAKI, CORRECT?
- YES.
- DID YOU GUYS AT ALL TASTE EVERY PART OF THE DISH?
JOSIE, DID YOU TASTE THE RICE AND THE--
- YEAH, WE MADE ONE PLATE
BEFORE WE STARTED SERVING OUT THE, UM--THE DISH.
AND, YOU KNOW...
- AND YOU DIDN'T THINK THE BEET AND RICE
WAS LACKING SEASONING AT ALL?
- THE FORBIDDEN RICE, TO ME, THE TEXTURE WAS MORE LIKE A RISOTTO.
BUT THE BEET ON TOP WAS SO FLAVORED
THAT I THOUGHT THAT, SINCE IT WOULD BE SEEPING
INTO THE SOIL, THE TERROR,
THAT IT WOULD, UH, IT WOULD...
- HOW MANY TIMES DO YOU GUYS HAVE TO HEAR THIS?
IF SOMETHING IS PROPERLY SEASONED
AND SOMETHING IS BLAND,
YOU PUT IT TOGETHER, YOU END UP WITH BLAND.
YOU DON'T END UP WITH SEASONED.
I DON'T UNDERSTAND THIS THOUGHT PROCESS AT ALL.
IT MAKES ME NUTS. I-I DON'T GET IT.
YOU KNOW, BART, I THINK, SEVERAL TIMES NOW,
WE'VE SAID THAT YOUR FOOD IS UNDERSEASONED,
AND IF THAT'S THE WAY YOU LIKE TO COOK, THAT'S FINE.
BUT, JOSIE, AT SOME POINT, YOU'RE NOT TASTING THIS
AND GOING, "I THINK THIS IS BLAND"?
- YEAH, I MEAN, WELL--
- YOU TOLD ME, AND I SEASONED MORE.
- AND DID YOU TASTE IT AFTER YOU SEASONED IT MORE?
- I DIDN'T TASTE IT AFTER HE SEASONED IT MORE.
- I'M CRAZY.
WHEN I WALK UP TO ONE OF MY GUYS IN THE KITCHEN
AND SAY, "THAT'S UNDERSEASONED, SEASON IT MORE,"
I DON'T WALK AWAY AND GO, "OKAY."
I GO BACK AND TASTE IT AGAIN.
- THE BEET, WE TASTE IT, AND WE COMPLETELY AGREED ON EVERYTHING,
THAT IT WAS NICE AND SPICY,
AND THE RICE, SHE SAID, "ADD SOME MORE."
'CAUSE I KNOW THAT I SOMETIMES UNDERSEASON.
SO I ASKED HER.
AND WE AGREED ON IT.
- YOU KNOW, WHEN YOU TASTED THE COMPONENT ALONE,
IT WAS GOOD.
BUT IT JUST KIND OF SEEMED LIKE IT WAS A MISHMASH
OR JUST NOT ALL TOGETHER.
- IT KIND OF WAS LIKE A BEET-- A SPOON OF SYRUP
ON TOP OF A REALLY BORING PORRIDGE.
- LET'S MOVE ON TO SHELDON AND JOSH.
HOW DO YOU THINK YOU DID TODAY?
- I THOUGHT WE DID WELL. UM, YOU KNOW, I--
YOU GUYS SAID, "BE CREATIVE AND BOLD."
I FEEL LIKE WE REALLY PUSHED THAT ENVELOPE.
- TEMPURA--YOU GOT TO EXECUTE THAT PROPERLY,
AND I FIGURE THAT'S TAKING A RISK,
SO I WANTED TO-- TO DO THAT.
- WHY DO YOU GUYS THINK YOU'RE HERE?
THE PLATE THAT YOU GOT-- IT HAD TO BE THE TEMPURA.
- YOU FELT THEM BEFORE THEY WENT ON A PLATE, RIGHT?
- YEP, AND UNFORTUNATELY, EXECUTING IT, AT THAT MOMENT,
DIDN'T-- DIDN'T FOLLOW THROUGH.
- JOSH, WHEN YOU WERE PLATING UP OURS,
DID YOU FEEL LIKE THE TEMPURA WAS NOT WORKING OUT?
- HONESTLY, I DIDN'T KNOW
HOW MANY OF THE CUSTARDS WE HAD LEFT.
- WHERE WERE THEY? - WE HAD 'EM IN AN ICE CHEST.
- AND YOU COULDN'T LIFT IT UP AND LOOK AND COUNT
AND GO...?
- I COULD HAVE, I JUST, YOU KNOW...
THERE'S ALWAYS A CERTAIN AMOUNT OF PRESSURE
WHEN YOU GUYS ARE RIGHT THERE
THAT WE NEED TO HURRY UP AND GET THAT FOOD OUT.
- IT'S JUST THE MAIN FOCAL POINT WAS THE--OOH!--SOFTIE.
- MAY I ASK A QUESTION?
[stammers] AND I'M JUST ASKING A QUESTION.
I HOPE THIS ISN'T LIKE A CJ THING.
THE CRABBED-STUFFED JALAPENO,
THEY TOLD US NOT TO SERVE CONCESSION-STAND STYLE FOOD.
- YOU KNOW WHAT, IF THAT WERE A CANNED JALAPENO
WITH THE SKIN ON THAT WAS BRINED AND PICKLED
AND THAT THEY DIPPED IN-- AND STUFFED
A BUNCH OF REALLY BAD CHEESE IN THE CENTER OF IT
AND FRIED IT-- YEAH, THAT'S CONCESSION.
BUT WHEN YOU TAKE A JALAPENO AND YOU ROAST IT,
YOU PEEL IT, YOU TAKE THE SEEDS OUT, THE STEMS OUT,
YOU PUT A REALLY NICE CRAB SALAD IN THE CENTER OF IT,
AND IT'S PERFECTLY FRIED,
IT'S NO LONGER CONCESSION. - OKAY.
- I MEAN, LIKE YOUR DISH, YOU KNOW,
THERE WERE A LOT OF RISKY PARTS TO IT.
BUT IN THEIR CASE, NONE OF THOSE THINGS WENT WRONG.
IN YOUR CASE... THEY DID.
- THE MAIN PART OF THE DISH WAS A DISASTER.
- THAT TEMPURA, IT WASN'T JOSH'S FAULT,
SO THIS COULD BE MY TIME,
AND I COULD BE SENT HOME.
- I DON'T WANT TO HAVE TO GO HOME
FOR SOMEONE ELSE'S MISTAKES, YOU KNOW?
SALT WAKES UP OUR PALATES.
WE ALL KNOW THAT YOU NEED TO SEASON.
[suspenseful music]
♪ ♪
- TODAY'S CHALLENGE,
THAT YOU WERE ASKED TO COOK FOR THE RAT CITY ALL-STARS
AND ADAPT DISHES TO THEIR NAMES.
SHELDON AND JOSH, YOU GOT TEMPURA TANTRUM.
JOSH, I WISH YOU'D THROWN A TANTRUM
AND STOPPED HIM FROM PUTTING THAT TEMPURA ON THE PLATE.
SHELDON, THAT TEMPURA JUST COMPLETELY RUINED THE DISH.
JOSIE AND BART,
I DON'T THINK ABDICATING RESPONSIBILITY FOR A DISH
IS ACTUALLY WORKING TOGETHER WITH YOUR TEAMMATE.
BART, THE BEET WAS JUST REALLY BLAND
AND JUST NOT SEASONED WELL.
WHAT YOU GAVE US WAS TERIYAKI TERRIBLE.
UNFORTUNATELY, ONE OF YOU WILL BE GOING HOME.
- BART...
PLEASE PACK YOUR KNIVES AND GO.
- NO PROBLEM.
PLEASURE.
- GOOD JOB.
- I'M GONNA SEND YOU A BAG OF SALT, BART.
- NOT HEALTHY. [laughter]
PLEASURE. THANK YOU VERY MUCH.
HAVING A RESTAURANT FOR SEVEN YEARS AND COUNTING,
PEOPLE DON'T SEND MY FOOD BACK FOR UNDERSEASONING.
AND I MEAN IT.
YAY!
- BEEN A PLEASURE.
- JOSIE TALKS TO THE JUDGES, AND SHE PUTS ON THE JOSIE SHOW,
AND THAT'S FINE WITH IT.
AFTER LISTENING TO THIS FOR HOURS AND HOURS,
"LA LA LA LA LA LA LA,"
I DON'T NEED THIS.
I WILL SAY, "MAKE ME PROUD."
[laughter]
- BYE, BART. - BYE, GUYS.
[clapping]
MAYBE I DIDN'T PUSH IT ENOUGH,
DIDN'T STEP OUT OF MY COMFORT ZONE.
IF I HAD MORE TIME, I WOULD'VE DONE IT DIFFERENT.
BUT I'M VERY GOOD.
AND IF PEOPLE DIDN'T LIKE IT,
THAT'S REALLY, REALLY, REALLY THEIR PROBLEM.
- RIGHT NOW, ON LAST CHANCE KITCHEN...
- OH, BOY. THE OTHER TALL MAN.
- IT'S ATTACK OF THE TALL TITANS.
- I HAVE TO PUT ENOUGH SALT ON EVERYTHING.
- CAN SIR BART SLAY THE CURRENT KING OF THE KITCHEN?
- IT'S A FIRE THERE. - WHOO!
- OR WILL CJ ADD INSULT TO INJURY
AND KEEP THE TOP CHEF COAT ONCE MORE?
- WHOA, HEY, WHOA.
- TO FIND OUT, GO TO BRAVOTV.COM NOW.
NEXT ON TOP CHEF...
WE'RE TAKING A TRIP DOWN MEMORY LANE.
- WHO GOT MY SEASONING? - ME.
- I GOT, UH, SEASON FOUR.
- THAT'S BULL[bleep]! - I DON'T TAKE [bleep].
- CHICKEN POT PIE! - [screams]
- I GOT CARLA'S CHICKEN POT PIE.
- I'M NOT YOUR ***, ***.
- I'VE HAD A FEW OF THOSE
"I'M NOT YOUR ***, ***" MOMENTS, HUH?
- YOU JUST TOOK ALL THE DILL?
- DON'T GET MAD AT ME NOW.
- I DON'T MIND SHARING IT, BUT DON'T TAKE IT ALL.
- BEHIND YOU.
- I'M KIND OF FLUMMOXED. I THINK IT'S PRETTY COOL.
- IT DOES LOOK LIKE THE MEAT WENT THROUGH A GRINDER.
- CAN'T GET PAST THAT.
- YOU REMEMBER THIS?
- WHAT IS GONNA HAPPEN HERE RIGHT NOW?
- [giggles]