Top Chef (2006) s12e04 Episode Script
Twelve Chefs Walk Into a Bar
1 Congrats, gregory.
If you weren't just so damn nice, It'd be easier to hate you.
I want to hate you more.
For the last challenge, We had to create a fine dining dish Using classic ball park snacks, And i took home another win.
And the winner is mr.
Immunity, gregory.
- that's two in a row now.
- yes.
You guys need to step it up.
Don't let him run away with it.
Katsuji's strategy To win top chef is to Everybody else's head up.
Don't talk to me like that, man.
I'm trying to talk here, dude.
- let's get this straight.
- all you do is talk.
A lot of people are Starting to get pissed off.
So many people are so Tired of you talking.
I think he's really going To use his personality To wage a mental war on the other chefs.
- are you okay? - i miss my kids way too much, And i don't feel like being A part of it anymore.
You know, keriann, did you really think You could braise short Ribs in that short time Without a pressure cooker? I can't, like, do the best i can When i just want to be home with my kids.
I'm sacrificing a lot by being here, And i don't want to be here And be sucking at everything.
I've been doing absolutely horrible.
Yeah.
I'm sure they are.
Even though it's so hard To be away from them, I just got to keep them In the back of my mind Motivating me, trying to focus On the opportunity to be the next top chef.
12 chefs remain to compete In the ultimate test of culinary skill.
At stake for the winner, A feature in food & wine magazine, An appearance at the food & wine classic in aspen, $125,000 furnished by healthy choice, And the title of top chef.
Hey, guys, we got a Little love letter here.
"my dearest chefs, Please meet me at 84 beacon street.
- cheers.
" - oh, great.
Cheers.
Is it the real cheers thing? - it is the real cheers, yeah.
- no way.
Is the floor sticky? Last time i was there it was.
I may have been asked to leave cheers once.
I didn't even know they had food.
'Cause i feel like a lot Of people had moustaches.
It's a mexican cantina-- - really? - no.
All right, guys.
Let's do this.
- you all ready? - yeah.
- ready.
- yeah.
We're going to cheers.
Awesome.
Walking into cheers reminds me Of a lot of places that i've-- I've drank at and cooked at in portland.
It has that kind of, like, Old, old bar smell.
It's really cool.
- good morning, chefs.
- good morning.
We have a very special guest For this morning's quickfire, Actor george wendt.
- no way.
- norm! Stop with that.
It feels like home.
I just come here, And like a gravitational pull, Park right at the corner of the bar.
Boston is a bar town.
It's home to some of the Oldest bars in the country, And by law, all bars must serve food.
For your quickfire challenge, You'll have to make a tasty bar snack.
We've stocked the kitchen with A wide array of ingredients, And it's up to you to push the envelope On what comfort bar food is.
The winner of this quickfire Challenge will win immunity And be safe from elimination In the next challenge.
You have 30 minutes to Make a delicious bar dish For me and george, here.
Your time starts now.
The difficult thing about This challenge is looking For ingredients that we can use To make an inventive bar dish.
Can you help? - yes.
- i'm sorry.
Luckily, there's a bunch of cheese.
I'm thinking i can make an upscale blt With burrata, prosciutto, and tomato jam.
Katie, what are you looking at over there? I want to do pickled cheese curds, Only because i've had cheese curds-- I'm from minnesota.
Love cheese curds.
20 minutes, ladies.
I'm gonna do crab, fresh crab, A beer-battered onion rin, And then a spicy hollandaise.
I want to do an onion ring, But twist it and make it Something nice and fresh.
I have come into this with, like, A totally different mindset, Because, after talking to my husband And really getting my head in the game, I have my eye on the prize.
I want that immunity so bad.
Rebecca, what you got on the game plan? I am going to fry some chicken wings.
I am taking something Traditionally served in a bar And putting a little bit of a spin on it, Crispy chicken wings with spicy ponzu glaze.
I've never worked in a bar before.
This is a whole new one for me.
- whisk? - yes, here.
- teamwork, top chef.
- teamwork, top chef.
What are you making, aaron? I'm just gonna keep it simple And do kind of, like, A unique spin on a burger.
I had a buddy of mine who Made himself a hamburger On toasted white bread With just peanut butter And mayonnaise on it, And i was like, "that sounds Like the grossest thing ever.
" And he was like, "trust me.
" It's something unique, But something classic.
How much time? How much time? One minute.
One minute.
Yeah, yeah, yeah.
As i'm tossing my Chicken wings in the bowl, I know that there's not Enough glaze on them.
I definitely am like, "oh, .
" Right behind.
Right behind.
28 seconds.
Ready.
Well, cheers, george.
I'm excited to see what The chefs make for you.
Cheers.
Holy cow.
Wow.
Just an ode to a classic hamburger.
Peanut butter, mayonnaise, Sunny-side-up egg, And then a little bit of Textured caramel bacon in there.
- did you say peanut butter? - i did, yeah.
- oh, my god, it's not bad.
- it's great.
The peanut butter works With the mayonnaise.
This is kind of an elvis burger.
It's a five-napkin burger.
- do you need my napkin? - a shower.
A bath.
- hello, hello, hello! - hello.
Ladies first.
Thank you.
So i did a summer beer Batter fried cheese curd With a little bit of lemon And lime zest as well.
You love or hate olives, So i might as well give you curds And give you olives just in case.
Oh-ho, looky here.
I like the cheese curds a lot.
- hi.
- stacy is from boston.
Get out.
I made a blt.
You have arugula pesto, prosciutto chips, Balsamic tomato jam, and burrata.
So have you ever been here before? I have.
I brought some friends from ireland here, And they tried to take One of the cheers glasses And put it in their bag.
You got kicked out of cheers? Yup, absolutely.
I think you've earned your way back in.
- i'm a big burrata guy.
- me too.
I made you some crispy chicken wings.
They are wicked hot.
They have a little bit of a Spicy ponzu glaze on them And a lime vinaigrette with Lots and lots of fresh herbs.
I don't taste a lot of ponzu.
I did straight to chili oil And ponzu and rolled Them in it really quick.
I would have loved some Of that sauce now to dip.
I know.
I'm sorry.
Do you ever have to pay For a drink in a bar? You know, i do get my share Of free beers sent over.
Do you like beer? Nobody's that good of an actor.
Oh, okay.
What i have is kind of Like a play on a crab cake.
I have a beer-battered onion ring, And then on top i have a fresh crab salad.
On the side is a spicy Hollandaise to dip it in.
I've never made this before.
It's been something that I've been conceptualizing for a while.
- thank you.
- thank you.
I'm a sucker for crab meat.
So what did you end up going With for some bar food, bud? Hummus and vegetables, A crudites, you know? You're feeding norm from cheers crudites? Yeah.
I don't know how they Do bar food in detroit, But i don't look at norm thinking He came back to cheers for some crudites.
I'm basically doing a Belgian wit-inspired crudites.
There's a lot of middle Eastern culture in michigan, So we see things like baba ghanoush And hummus and grape leaves.
So hummus in a bar is as Common as a chicken wing.
Making burgers, straight up.
A little bacon burger.
Mei, where you taking it to today? Well, i'm gonna marinate My chicken in the trash.
Ha, she jumps right in.
If i had to compare the cast Of cheers to the chefs, I would say that mei was carla, A little firecracker.
I'm a classy broad.
What can i say? They had cheers in mexico, yeah? Si, el cheerio.
- el cheerio? - yeah.
Making a ceviche tostada.
In mexico, you know, when you go to a bar, And they receive you with a Seafood tostada that is spicy And has that lime flavor And all those spices, Then you just take a bite And take a sip of that beer.
It's a perfect marriage.
How much time? Two minutes.
I taste my chilaquiles, And in 30 minutes, with canned Ingredients and dried spices, I think i made something tasty.
Buns are good, nice and toasty.
Looks good.
Oh, .
As i'm plating my hamburgers, A freaking bun falls onto the floor.
As i leave the kitchen, Another bun falls off to the floor, Along with my onions, peppers, and bacon.
This is the first time that someone Hasn't completed their dish, And i sadly have a little Piece of meat on, like, Three little pieces of bread.
It's a freaking disaster.
Hi, gregory.
So a couple things went wrong today, but-- Oh, no.
Yes.
Did you have trouble plating? I had a little trouble today, padma.
We have a burger with caramelized onions, Ginger, and jalapenos, And some sweet potato tempura fries.
My burger's looking dry, gregory.
What happened? Something just didn't click today.
Oh, and you don't have the top bun.
Here, i'll be your topper.
Works for me.
No, no.
I definitely used to always watch cheers.
Nice.
I heard you had a crush on somebody.
- i did, woody harrelson.
- yeah? You did? Take a number.
So i spent many hours On my grandparents' couch Watching your show.
So what i did for you is Black bean chilaquiles, Topped it with a fried egg.
I wish it had a little heat.
Dried spices make it a Little bit of a challenge.
I made some fried chicken wings With lime-chili vinaigrette With some pickles on top.
It's delicious.
I only brought one shirt, though.
Hello, you two.
Hi, george.
So i did a juxtaposition of a pickled carrot And then a little grilled carrot.
I pickled the carrot with Actual belgian wheat ale, A little apple cider vinegar, and coriander, And then i made, like, a red bean puree.
- well, this is bean town.
- there you go.
There you go.
That's true.
Have you ever seen a Snack like this at a bar? Never.
We have a mahi-mahi tuna, Then it's been seasoned with A little bit of sea salt.
On top of it, a roasted Tomato and jalapeno salsa.
Really good.
I like the jalapeno.
- thank you so much.
- thank you so much.
Thanks.
George, how do you think our Chefs did with this quickfire? Amazing.
I have never been so well Fed in a bar in my life.
I know there were some who kind of missed The mark a bit.
Who were some of our least favorites? Well, gregory's burger.
You know, i think gregory Was having a bad day.
That's okay.
Woody's a vegan, anyway.
He--he wouldn't be having the sliders.
James' carrot and bean dip Didn't feel like a bar food.
- i understand.
- who were some of our tops? Katsuji really nailed the creativity.
It was just so dang yummy.
Keriann, i liked the crab meat.
Nice creative touch.
It feels amazing to be on top finally.
George, who is the Winner of this quickfire? You just totally all over me.
I don't want to talk to you.
- you know how we are.
- guys, guys, guys.
Please, work together.
George, who is the Winner of this quickfire? The person who i thought met the challenge In a most creative way Katsuji.
Oh! Yeah! Whoo.
Yeah! I think it's time for the king to step down And somebody else is taking his place.
As the winner of this quickfire, katsuji, You have immunity in the next challenge.
Thank you so much.
Well, george, thank you So much for joining us.
Ah, my pleasure.
Chefs, it's time for Your elimination challenge.
Please welcome award-winning chef And top chef masters alum, Michael schlow.
Hi, chefs.
Welcome to my neighborhood.
My restaurants are just Around the corner from here.
Tomorrow, you will take over One of michael's italian Restaurants, via matta.
You must work together in teams of three To create a classic Three-course italian menu, Including antipasti, pasta, And secondi.
When the diners are seated, They'll see all of your menus And choose the one that Appeals most to them.
The team whose menu is ordered The most will win the challenge.
Everyone else will be up for elimination.
Chefs, when you're Writing a successful menu, It's no easy task.
You've got to lure the diner in, But you don't want to make it so complicated That they're gonna say, "no way, that's not for me.
" Today, immunity is even That much more important, Because tomorrow, two of you will go home.
That's right, it's a double elimination.
Wow.
Tomorrow, you'll have two hours To prep and cook before 60 hungry diners And a special celebrity guest arrive And service begins.
This time, we're gonna let You pick your own teams.
We'll see you tomorrow.
- good luck.
- good luck.
The first person i Caught eyes with was mei, And simply a blink of the eye to one another And we knew that we were down.
As i looked up from mei's eyes, I happened to notice doug, And i knew i had my teammates right there.
- what about me? - hmm? I mean, there's really only one person I don't want to be stuck with, And that's aaron.
I know personally he's not a team player.
Melissa, do you want to be with us? Cool.
Who are you guys doing? You two? All right, let's do it.
Gonna work well together? dun-dun-dun-dun Who gets left at the end? Aa-ron.
- you're on strict watch, buddy.
- that's fine.
Both katsuji and aaron are Very strong personalities, And they've actually butted heads, So i'm gonna be right There to put out fires.
No drama, no .
teamwork You know, gregory, katsuji, and myself, We're all executive chefs, And we know that with menu writing, You have to think about Easily approachable words And high-hitting, recognizable words.
You know, roasted, Caramelized, seared, braised.
Seared scallop, marinated peaches.
I think we can do better than marinated.
- macerated? - macerated? - what's the difference? - it just sounds more complex.
I need better wording.
"there's no way i'm going home" ravioli.
- let me think about it.
- think about it.
Let me think about it.
For a first course, my idea was, like, A warm radicchio salad-- pancetta, Garlic, goat cheese.
Sounds good.
I want to eat it.
Adam, doug, and i, we're all sous-chefs.
We spend most of our days in the kitchen.
We don't menu-write, we execute.
So we're kind of the underdogs.
Our main focus is putting Out the best flavors And making sure our dishes go out perfectly.
Antipasti, pasta, secondi.
I think lamb or red meat will, like, sell.
I was thinking fish.
Like, lamb, i don't think is gonna sell.
Okay.
So maybe-- I just want it real, like, simple.
I don't want it too crazy.
I know james has an italian background, But i've worked in italian cuisine At a james beard-awarded restaurant.
We're doing an only-seafood menu? Mm-hmm.
It's not gonna be, like, The bomb, you know? I grew up in an italian family.
I make italian food.
Not only that, but i got the I food & wine nomination For people's choice best new chef.
Being seafood-centric is still not Where my gut's telling me to go, But at this point, It's important for a team to harmonize.
If you don't harmonize, you have a disaster.
Are you okay with us doing fish? - yes.
- okay.
The via matta kitchen is enormous, Which is awesome 'cause There's a lot of us in here And we will be asses-to-elbows Fighting for space.
Okay, we got half this table.
You're not taking half the table.
- sorry.
- this is all my stuff.
Dude, i'm right here.
It's not gonna change.
So switch-- our team's together, Then you have your half of the table.
- you have half the table.
- all right, that makes sense.
- yes.
- the feeling is tense.
It's a double elimination, And that puts a lot of pressure on the crew.
Where are we keeping tasting spoons? - it's over here.
- pot above you.
On paper, i definitely think Our team's menu is beautiful.
It's delicious.
Seared scallops with macerated peaches, A spring pea and goat cheese raviolo, And pepper-crusted beef sirloin.
Katsuji, you doing Okay over there, brother? I don't want to talk to you.
You know how we are.
We don't talk in the kitchen, you and me.
Hopefully i can get my team to focus And put out some good food.
What's the time? We have an hour and 18 minutes, guys.
Where's our salt at? Thank you.
Anybody would order what we're making.
I mean, it's delicious.
Dougie is doing a radicchio salad.
Adam's making bay scallop with linguini.
And i'm making branzino with lemon jam.
I'm super stoked that i get to cook fish.
At work i'm actually known as "the fish bitch.
" - you got scales, girl? - a lot.
What kind of pasta are you making, katie? I'm making a pappardelle, hand-cut.
I'm doing a spring pea ravioli.
It's gonna have a parmesan-bacon broth.
I think i have definitely The hardest dish on my team.
James is making a chilled seafood salad.
Keriann has the seared Halibut with potato puree.
But to pull out fresh ravioli in two hours, It's a lot.
- i commend your-- - my efforts.
That's why we're here, is to push ourselves.
Yeah, right? Yeah.
I'm on the blue team with rebecca and stacy.
We're trying to go with Food that most diners love-- Seafood, homemade pasta, and red meat.
I was thinking just like that.
I'm kind of torn between Serving slices or whole pieces.
When you serve whole pieces, You tend to get fat and gristle in them, And slicing it, you can remove that stuff.
Awesome.
- hey, chefs.
How's it going? - hi, chef.
Chefs, i'm gonna be staying here.
I'm gonna expedite today for you, So i'll be in the kitchen the whole time.
Oui, chef.
No pressure at all.
But this is his house, And ultimately, you know, we're guests here.
Okay, chefs.
Everything looks great.
I'm gonna go upstairs.
Good luck.
Thank you, chef.
Okay, i can't do anything, katsuji.
I need your help to clear your stuff, okay? Come on.
You just totally all over me.
Guys, guys, guys, please.
Work together.
I just got on, dude, i can't work.
- guys, guys.
- purple team.
I want it as quiet as possible So this goes nice and smooth.
As expected, we start service, And katsuji and aaron are fighting.
This is a double elimination.
We can't start like this at all.
I have no room to, like, Operate right now.
Make sure the chef knows That i'm gluten-free.
They're kicking our ass.
I'm going home for this.
I think i have the ingredients That are inside yours.
That--that bothers me as a chef.
Come on.
You just totally all over me.
Guys, guys, please.
Work together.
I just got on dude, i can't work.
Guys, guys, please, together.
I definitely feel like A dad in this setting, With my two bickering sons.
I have no room to, like, Operate right now.
Clear this off for just mise en place That we need for service.
Get a bus tub down here.
This is a double elimination.
I know i have to step in and take control.
This is not the way things Are gonna go down today.
Purple team, I want it as quiet as possible So this goes nice and smooth and easy.
Yes, chef.
- hello.
- hi.
Right this way.
Thank you.
Well, i want to thank you for being here.
Thanks for having me.
This is so fun.
I am an avid watcher of the show.
I don't know if they did this Just because you were here, But they actually did a portrait of you.
- me? - if--if it were a portrait.
- now i see it.
- it's spot-on.
A little bit.
Back down line, behind.
- behind.
- timer! Service is starting now, people.
Looking at the menu, what would you order? 'Cause you have to order the whole menu.
I thought this one looked Pretty good, the purple menu.
I don't know how i feel About the word "macerated.
" If you're reading it quickly, It could be "masticated," And that wouldn't be good.
No, that's worse.
Have you gotten to the orange menu? I love radicchio, but i mean, I think to the general public, It's a tough sell.
What do you guys try and think About when you design a men? For me, it starts with seasons.
Plus i also want to see the way A thing's cooked on the menu.
Is it roasted? Is it braised? Or just even describing the roasting, Like, "roasted over almond wood.
" How do you not want to Order something like that? What are you gonna get? I think i'm partial to the rib eye, So i'm gonna jump on the blue menu.
- yeah.
- i'm going purple.
I'm gonna go with gray, 'Cause i want seafood.
- blue menu, please.
- three.
Okay, everybody, listen up, first fire.
Blue team, please fire two antipasti.
Two antipasti.
Next call, purple team, Fire two antipasti.
- two.
- blue team, fire one antipasti.
One antipasti.
Purple team, fire three antipasti.
Purple and blue get Slammed right off the bat.
You know, it's expected.
Everybody likes scallops.
This challenge, first and foremost, Is about selling menus, But at the end of the day, If you don't sell the most menus, Then produce one of the best dishes.
- come on, purple.
- 30 seconds.
Rebecca's also doing a seared scallop dish, But we're definitely not worried about them.
Rebecca's dish with fennel And orange seems very boring.
Nice presentation, guys.
That looks good.
- thank you, chef.
- thank you, chef.
The scallops are fantastic.
Everyone seems to be Having purple or having blue.
Pardon me, have you decided? We're all gonna have the purple menu.
And if you could make sure the Chef knows that i'm gluten-free? - absolutely.
- thank you.
You've been gluten-free for 15 years? For almost ever.
This is gonna be a Good test for the chefs.
I feel bad, because they Do have to do a pasta course.
We make gluten-free pasta, So it's there in case someone requests it.
Can you just ship me some of that? We will do that.
Okay, listen up.
I do have at least one guest That is gonna be gluten-free today.
You have my pantry.
Feel free to use whatever you want.
Katie, you have any ideas For that gluten-free? I got a few.
I don't panic at all.
I run into these kind of Problems all the time, And the first thing i think Of is a zucchini pasta.
Okay, i need a gluten-free dish.
I'm gonna do a little risotto.
I really need those Four antipasti, purple.
Okay, going? The purple menu.
Looking at this menu, They're trying to play to the crowd.
So, scallops, and they Wanted to do a beef dish.
Something's coming.
Aaron made the scallop.
It's beautiful.
I like that aaron really Respected what i think Of italian presentation, nice fluidity.
I thought the colors Were really pretty as well, And the speck was nice and crispy.
It's actually a really nice dish.
Kitchen, listen up.
Purple team, fire four pastas.
Again, one gluten-free.
You got the gluten-free pasta, gregory? Make your dish without the pasta.
Peas, you got filling? I'm clearly not prepared.
I don't know how to make my Dish without the gluten part.
What's the gluten-free dish? It's a deconstructed Ravioli with a pea puree.
I'm pretty happy that i have this immunity.
Oh, thank you so much.
Ah.
Ah, i think i have the ingredients That are inside yours.
That bothers me as a chef.
You have someone who's gluten-free, And then you don't really think it through.
Well, they annihilated the peas.
I don't like the pasta.
The pasta's like-- Eats really dry, and katsuji's pasta Makes me want to order a gluten-free dish.
Less salt.
Less salt.
Less salt.
How long, purple team, On those four entrees? - coming now.
- seconds.
In our hands, chef.
On the window, chef.
All right, so the main course Is peppercorn-crusted strip loin.
It smells good.
I believe gregory made this dish.
That sweet onion is Just melting in my mouth.
You know what's great Is that the acid level Is so high in this dish, too.
- yeah.
- this is a really good dish.
Purple team, that steak Is cooked perfectly.
- thanks, chef.
- orange team, fire one pasta.
One pasta.
Gray team, fire three antipasti.
Three, chef.
Purple team, i have seven Antipasti altogether? - yes.
- yep.
Let's sell some food.
I'm not hearing the orange team's menu Being called out too many times.
- getting a little nervous.
- they're kicking our ass.
We're pissed off.
Like, why isn't our menu selling? It is a little scary, But i'm confident that our food is stellar.
Yes, we'd all like to have The orange menu, please.
Thank you.
Why do a salad when So much is on the line? And now i'm anxious.
I'm anxious for doug right now.
Orange team, fire four antipasti.
Right now.
I did this salad for one of my old chefs, Greg, down in another Restaurant called metro vino, And i've always been, like, Kind of in love with it, Salty pancetta and sweet strawberries.
Right behind.
Right behind.
And knowing that we're not in the lead, This salad has to be perfect, Perfect, perfect.
If it's not, i'm going home for this.
Antipasti, orange team.
And here is the first course.
This looks a lot like cole slaw.
I don't think he was going for cole slaw.
There's nothing wrong flavor-wise.
I think it actually tastes quite good.
It's not a bad little salad.
It's tasty.
Four pasta to the window From the orange team.
One gluten-free.
For gluten-free, describe it, please.
Red quinoa polenta seafood brodo.
I bet the gluten-free's The judge's table, too.
Oh.
A polenta cake for you.
- wow.
- that is spicy.
It's aggressive, yeah.
I love the use of heat, though.
Like, right to the edge.
I grew up on long island.
This reminds me of the Neighborhood spot right here.
I'm loving this polenta cake.
It's really nice with the Sweetness of the bay scallop.
Orange team, i'm waiting On an entree, right? Oui, chef.
Two minutes.
Mei's doing the third course.
Branzino with lemon jam.
Cooking this dish is exactly What you'd expect from her.
You've gone from mario and Luigi's neighbor side cafe To marea.
And i still think mei showed A good amount of restraint.
I love how crispy the skin is.
So good.
Hi.
We'd all like the gray menu.
I would not order this menu, Just based on chilled wild shrimp.
And very few people ordered it.
Looking around, very few.
Gray team, fire four antipasti.
- antipasti, heard.
- our food's good, man.
- our food's tight.
- yeah.
I still feel like red meat Might have been a good choice.
You know, red meat's selling real good.
I'm still wishing i would Have gone with my gut And done the lamb, But i feel good about the dish.
Flavors are classic.
Fennel and orange is a no-brainer.
Chef, antipasti, gray team.
It's just a nice seafood salad to start.
Two gray runners.
Who made this dish? James.
I think it's pretty.
It looks a lot better than it sounds.
Exactly.
I'm not loving this dish at all.
There's--it needs more oil.
- it needs some herbs.
- do something modern.
It's from a different era.
Shrimp cocktail with orange juice.
- yeah.
- awesome.
The shrimp's a little chewy.
- you're not feeling it? - no.
Behind.
What's the one that's gluten-free? Gluten-free risotto with fresh peas.
The pasta course sounds delicious.
Who doesn't love a bacon parmesan broth? Oh.
You got risotto.
Peas look much better than the other peas.
They taste better, too.
Mmm.
It's nice.
And then--the bacon is Really coming through.
Well, melissa's ravioli is Much better than katsuji's.
And i love how crisp the green beans were.
Like, everything tasted really great.
Gray team, nice job on the pasta.
I would leave it in the Water just a hair longer.
- more tender? - just a little bit, okay? Yes, chef.
- gray team entree up.
- it looks beautiful.
Thank you.
Wow.
Well, let's see how this Pan-seared halibut is, With olive oil potato.
- who made that? - keriann.
My fish is cooked properly.
I think keriann did a Great job with the puree.
You get the olive oil flavor.
This is so good.
- you want more of it? - seriously, i really do.
Good job, guys.
Purple team, fire nine pastas.
Nine pastas, fire.
- blue team, fire three entrees.
- three entrees.
Towards the end of service, The veg on my dish is Starting to get overcooked.
I did not bring any extra vegetables.
The fact that it's a double elimination Makes it even more frightening.
- i don't want to go home.
- no.
It feels like false advertising.
Or it's a lack of understanding Of modern italian food.
We're in the crunch.
Let's go.
We're all really, really scared.
It lacked some sauce.
It lacked something dynamic.
I felt like it was good room service.
Who's pink himalayan salt is this? - mine.
- in the deep fryer? Whoa.
That's a new technique, aaron.
I'll have to pick it up from you sometime.
Aaron's quite the character.
He's a talented chef, but, Boy, that guy works messy.
Aaron is absolutely the messiest.
Where the do my tasting Spoons keep on going? You guys stealing my , huh? He's just everywhere.
You know, it's off-the-cuff cooking, man.
Absolutely, homie.
Don't slow down now, guys.
This is the time to pick up.
We're in the crunch.
Let's go.
Blue team, fire three entrees.
- three entrees.
- purple team, fire nine pastas.
Nine pastas, fire.
The challenge today's about Who can sell the most menus.
If you sell the most menus, You're free from elimination.
- just like that? - yeah.
We're kicking ass as a team.
I know that we're ahead, But i'm pretty sure that Either gray or blue team Are also working pretty hard.
Two, four, six, eight.
There's eight in the window, guys.
We'd like the blue menu, please.
And my girlfriend here has an allergy.
- gluten.
- okay? The blue menu's not Jumping out as innovative, But scallops sell.
Blue team, fire four antipasti.
Yes, chef.
My dish is really nice.
The scallops and the fennel and The orange is really classic, And it goes really well together.
Does this have salt? This dish is my style of food, Clean and straightforward and seasonal.
- right here in the window.
- all right.
Followed by one.
Rebecca made this dish.
The fennel doesn't look charred to me, And it says "charred.
" Is it me, or is that scallop really salty? It is.
You know, i almost wish They were digging deeper.
Like, okay, arugula's on there.
So is there anything else You could do with arugula? There's fennel on there.
Can we see fennel in a different way? It's a lack of understanding Of modern italian food.
- chef, gluten-free in my hand.
- thank you.
Zucchini pappardelle, chef.
- this is katie's dish.
- basil-walnut pesto.
This smells beautiful.
This is zucchini.
You got zucchini ribbons in a pasta.
That's lovely.
Nice.
I like katie's pasta.
I do, too.
It's slippery, and it's thin.
I'm enjoying my gluten-free substitute The most of any of the options.
One more course to go.
You ready for a 16-ounce rib eye? - yeah.
- yeah.
Blue team, excellent job on that pasta.
That was really delicious.
Really, really good.
Blue team, fire one more entree, So it's five all day.
- five all day.
- five all day, chef.
Maybe i should have just Sauteed the vegetables.
They're so dark, But i know the steak's the most Delicious thing in the world.
Come on, finish strong.
Blue runner, please.
Stacy did this.
Look at this asparagus.
It's a rib eye.
Why are you cutting it paper-thin like this? The steak has a really nice char to it.
I mean, i do like the flavor.
I actually didn't think It tasted that bad.
- mmm.
- it's good.
Blue team, you guys are good.
Thank you, chef.
Hey guys, i just want to thank You for being in the kitche.
You did a great job.
I got to jump upstairs with the judges, But thanks for being here.
Thank you, chef.
That hurt.
I'm feeling like i'm definitely On the chopping block.
My salad was simple.
It didn't sell.
I'm pretty much myself.
I'm thinking that, "you could be walking tonight.
" We sold, like, 30-something.
Yeah, i think--i know we did, Like, 30-something, too, so.
- 33.
- 33? Purple team's feeling really good, But we don't really know If either gray or blue team's there or not.
We sold, like, eight of them.
Two of us will go home today.
How's everybody doing? How was dinner? - good.
- pretty good.
- did you have fun down there? - it was nice.
I had a really good time down there.
I didn't know exactly What i was signing up for, But it went well.
It went pretty well.
You don't mean to tell me You were a little rusty-- You haven't expedited in a while, have you? You could tell, huh? Did you taste everything, as well? I tasted every dish, And a few of the things were really, Really consistent.
A couple things, you know, Had a little variation.
This is gonna be an Interesting conversation, Because we have to send Two people home today.
Let's talk about the purple team.
What did you think of aaron's dish? I liked the first course.
I mean, the scallops, I was a little concerned about peaches, But it actually played really well.
I--i thought that dish was actually one Of the better dishes tonight.
Speck was great.
Scallops were perfectly cooked.
Honestly, i like everything on The purple team's menu except- The pasta.
The pasta.
And katsuji has immunity, So he's not going anywhere.
Right, yeah.
'Cause that's the kind of Dish that you would go home fo.
-yeah.
What about the orange team? Doug's salad was not the prettiest thing On the plate, but it was delicious.
If you had a big bowl of that, It would be very satisfying.
Could he have made it better? Absolutely.
How about adam's pasta? His dish--i'm a long island boy-- It brought me back home.
Like, the spice was incredible in it.
It was just like oyster Bay circa 1980, right? - there you go.
- i put up a good dish today.
It was delicious.
On the gray team, I think keriann and melissa are safe, But james, for me, had the worst salad.
Yeah, i would have to agree with that.
It was one of my least favorite dishes.
This one did not deliver.
Food, for me, has to Look good and taste good, And unfortunately, That seafood salad did neither.
Yeah.
Let's move on to the blue team.
Rebecca's dish was, i think, The least inspired of all of the dishes.
It felt totally incomplete.
When you see something on A menu that seems so simple, You think, "well, that must Be really fresh and bold" - right.
- "if it's so simple.
" If it's gonna be that simple, It better be really perfect.
To me, the main error with stacy's dish-- The vegetables were just destroyed.
I liked the olive vinaigrette, And i might be alone.
No, i enjoyed the olive Vinaigrette as well.
My problem was with beef Being sliced way too thin, And those vegetables were just, You know, cooked to within An inch of their life.
There's no life.
Well, i think we have our answer.
Emmy, i want to thank you for joining us.
- thank you.
- thank you for having me.
Before we head back to judges' table, Let's go meet the chefs, emmy.
Okay.
- today was a push, man.
- yeah.
Hello.
Chefs, i'd like to introduce You to my friend emmy rossum.
Hi.
You may remember her from The show shameless.
And i'm your annoying diner With the gluten allergy.
So sorry.
Thank you for all of the accommodations That you made for me today.
- you're welcome.
- thank you.
Damn you, katsuji.
You just fed this beautiful, famous woman A blob of pasta filling.
I think, chefs, We always run into the problem Of trying to write a menu That customers, if someone's Walking down the street And they see the menu, they want to come in, And that the foodies can come in and go, "hey, this is great" And i saw some of that, But i would have preferred To see some more risks.
Because even if you didn't make The menu that sold the most, If you made the best food According to the four of us, You don't go home, either.
Michael, you were back There with these guys.
What do you have to say? From an organizational standpoint, They did a great job, And then from an execution point, They really worked well as teams together.
Please announce the winning team.
So the diners have really spoken here.
I've tallied what they ordered, And the purple team and the blue team, You were really running neck-and-neck.
And the winning team tonight was Purple team.
Congratulations.
- how does that feel? - it's good.
It's good.
That's why you had nine Pick-ups at one point.
- yeah.
- getting hammered.
I knew i'd win.
You know, i proved that I can work on a team, So, you know, hopefully this s The turning-around point for me.
Purple team, i think your menu worked Because you had some Great buzzwords in there.
You had the seared scallop, ravioli, Which is one of the best Words ever to see on a menu.
I also think that they actually Delivered on the promise, With the exception of one course.
I thought the ravioli was By far the weakest course.
In fact, if you didn't sell the most menus And have immunity, you'd Probably be the one going home.
You're the winning team, So please step aside.
The menu-writing is not the Only aspect of this challenge.
The most important part of This challenge is the food.
Orange team, you served Some delicious food, But i think you definitely need to work on How you put together a menu.
Orange team, we liked your dishes, So you are safe.
James, stacy, and rebecca, The three of you made our Least favorite dishes.
Tonight, two of you will be going home.
Stacy, when you think of a rib eye, Do you think of paper-thin slices? We talked about it, And we all kind of agreed on it.
Did you really like those vegetables? There was--there was a Thought process behind it.
Because they're cut smaller, You can get some in every bite.
But again, knowing that You want to roast it, Is that the best thing for the food? The vegetables that i tasted were good.
I liked it a lot.
There's a difference between Standing behind your dish And being honest if the Vegetables were annihilated.
Rebecca, when you charred the fennel, Did you take the outer Layer that was charred And get rid of it and Just give us the inside? No.
I even shaved some and I put them back on the grill.
Wasn't charred.
It lacked some sauce.
It lacked something dynamic.
It really just reminded me Of mediocre room service.
James, when you make a vinaigrette, What's your part of acid to oil? Well, i mean, traditionally, Like, you know, three to one.
Three to one what? Oil to vinegar, right? - yes.
- what was on your plate? I mean, there was barely any olive oil.
The dish needed more oil.
I mean, i have my ideas of-- Of what italian means to me, And i was a little bit ruled out As far as with red meat, A different approach.
Team harmony kind of became a focus, And maybe to my detriment, with that dish.
I understand this idea of team harmony, But if it's gonna make you do a dish That's gonna send you home, What the--what the hell's the point of that? I mean, also at the same time, i mean, I felt like my dish was Seasoned well, you know? Maybe it was acceptable and Not top chef level.
You know, chefs, Your menu sold well tonight, But it's a shame that Your dishes didn't deliver On the promise of the menu.
And unfortunately, Two of you are going home tonight.
Chefs, you know, we asked You to create an italian menu With dishes that would draw diners in And also please their palates.
But james, stacy, and rebecca, The three of you played it way too safe.
I would have preferred To see some more risks.
Unfortunately, two of you Are going home tonight.
Rebecca, James, Please pack your knives and go.
You know, those two dishes, i think, Both had sort of the same problem.
You had an idea.
You couldn't sort of get Back on track from that, And the result was a dish that sort Of didn't work out very well, And also a dish that, Quite frankly, we've seen Too many times before.
Rebecca, james, We're so sorry to see you go.
Thank you for the opportunity.
The rest of you, Please say your good-byes.
We'll see you at the next challenge.
I didn't think it was that bad.
It was good to meet you, brother.
- you too, man.
- you hit me up, all right? - keep in touch.
- yeah, i will.
I think it's a fatal error to Not go with your absolute gut.
I should have done a louder, More seasonally-relevant dish, And that would have been the lamb.
Bye, dude.
I know that i've grown From putting myself through This top chef experience, And it makes me just want to do it again, So i can do it better the next time.
Bye, guys.
Hopefully i won't see any of you soon.
I want another chance.
I don't think that i was there long enough To really show what i could do, And i am really hoping to go back Into last chance kitchen.
I'm not sitting still.
I mean, i'm 29.
I'm young.
I have a lot to learn.
I'm gonna go back to michigan.
I'm gonna give you the best food i can, And i'm gonna keep pushing forward.
Next on top chef Each of you will battle head-to-head.
What are you doing with-- I'm taking your wife out for dinner.
.
Oh, man, she's expensive.
Mei is definitely my biggest competition.
I feel the same way about gregory.
I've never used this before.
It's like lighting a pipe, Which i don't know anything about.
It's time for war at The watertown arsenal.
You guys ready to lose or what? He just loves to talk , this guy.
This is the clash of titans.
You're good.
You're good.
You're fine.
- aw, me.
- karma's a bitch.
Why would someone say Dessert's doing a cop-out? I don't see anyone bringing Chocolate cake to war.
Have you ever seen them bring A scallop to go to a war? Whoo! To learn more about the chefs, Go to bravotv.
com.
If you weren't just so damn nice, It'd be easier to hate you.
I want to hate you more.
For the last challenge, We had to create a fine dining dish Using classic ball park snacks, And i took home another win.
And the winner is mr.
Immunity, gregory.
- that's two in a row now.
- yes.
You guys need to step it up.
Don't let him run away with it.
Katsuji's strategy To win top chef is to Everybody else's head up.
Don't talk to me like that, man.
I'm trying to talk here, dude.
- let's get this straight.
- all you do is talk.
A lot of people are Starting to get pissed off.
So many people are so Tired of you talking.
I think he's really going To use his personality To wage a mental war on the other chefs.
- are you okay? - i miss my kids way too much, And i don't feel like being A part of it anymore.
You know, keriann, did you really think You could braise short Ribs in that short time Without a pressure cooker? I can't, like, do the best i can When i just want to be home with my kids.
I'm sacrificing a lot by being here, And i don't want to be here And be sucking at everything.
I've been doing absolutely horrible.
Yeah.
I'm sure they are.
Even though it's so hard To be away from them, I just got to keep them In the back of my mind Motivating me, trying to focus On the opportunity to be the next top chef.
12 chefs remain to compete In the ultimate test of culinary skill.
At stake for the winner, A feature in food & wine magazine, An appearance at the food & wine classic in aspen, $125,000 furnished by healthy choice, And the title of top chef.
Hey, guys, we got a Little love letter here.
"my dearest chefs, Please meet me at 84 beacon street.
- cheers.
" - oh, great.
Cheers.
Is it the real cheers thing? - it is the real cheers, yeah.
- no way.
Is the floor sticky? Last time i was there it was.
I may have been asked to leave cheers once.
I didn't even know they had food.
'Cause i feel like a lot Of people had moustaches.
It's a mexican cantina-- - really? - no.
All right, guys.
Let's do this.
- you all ready? - yeah.
- ready.
- yeah.
We're going to cheers.
Awesome.
Walking into cheers reminds me Of a lot of places that i've-- I've drank at and cooked at in portland.
It has that kind of, like, Old, old bar smell.
It's really cool.
- good morning, chefs.
- good morning.
We have a very special guest For this morning's quickfire, Actor george wendt.
- no way.
- norm! Stop with that.
It feels like home.
I just come here, And like a gravitational pull, Park right at the corner of the bar.
Boston is a bar town.
It's home to some of the Oldest bars in the country, And by law, all bars must serve food.
For your quickfire challenge, You'll have to make a tasty bar snack.
We've stocked the kitchen with A wide array of ingredients, And it's up to you to push the envelope On what comfort bar food is.
The winner of this quickfire Challenge will win immunity And be safe from elimination In the next challenge.
You have 30 minutes to Make a delicious bar dish For me and george, here.
Your time starts now.
The difficult thing about This challenge is looking For ingredients that we can use To make an inventive bar dish.
Can you help? - yes.
- i'm sorry.
Luckily, there's a bunch of cheese.
I'm thinking i can make an upscale blt With burrata, prosciutto, and tomato jam.
Katie, what are you looking at over there? I want to do pickled cheese curds, Only because i've had cheese curds-- I'm from minnesota.
Love cheese curds.
20 minutes, ladies.
I'm gonna do crab, fresh crab, A beer-battered onion rin, And then a spicy hollandaise.
I want to do an onion ring, But twist it and make it Something nice and fresh.
I have come into this with, like, A totally different mindset, Because, after talking to my husband And really getting my head in the game, I have my eye on the prize.
I want that immunity so bad.
Rebecca, what you got on the game plan? I am going to fry some chicken wings.
I am taking something Traditionally served in a bar And putting a little bit of a spin on it, Crispy chicken wings with spicy ponzu glaze.
I've never worked in a bar before.
This is a whole new one for me.
- whisk? - yes, here.
- teamwork, top chef.
- teamwork, top chef.
What are you making, aaron? I'm just gonna keep it simple And do kind of, like, A unique spin on a burger.
I had a buddy of mine who Made himself a hamburger On toasted white bread With just peanut butter And mayonnaise on it, And i was like, "that sounds Like the grossest thing ever.
" And he was like, "trust me.
" It's something unique, But something classic.
How much time? How much time? One minute.
One minute.
Yeah, yeah, yeah.
As i'm tossing my Chicken wings in the bowl, I know that there's not Enough glaze on them.
I definitely am like, "oh, .
" Right behind.
Right behind.
28 seconds.
Ready.
Well, cheers, george.
I'm excited to see what The chefs make for you.
Cheers.
Holy cow.
Wow.
Just an ode to a classic hamburger.
Peanut butter, mayonnaise, Sunny-side-up egg, And then a little bit of Textured caramel bacon in there.
- did you say peanut butter? - i did, yeah.
- oh, my god, it's not bad.
- it's great.
The peanut butter works With the mayonnaise.
This is kind of an elvis burger.
It's a five-napkin burger.
- do you need my napkin? - a shower.
A bath.
- hello, hello, hello! - hello.
Ladies first.
Thank you.
So i did a summer beer Batter fried cheese curd With a little bit of lemon And lime zest as well.
You love or hate olives, So i might as well give you curds And give you olives just in case.
Oh-ho, looky here.
I like the cheese curds a lot.
- hi.
- stacy is from boston.
Get out.
I made a blt.
You have arugula pesto, prosciutto chips, Balsamic tomato jam, and burrata.
So have you ever been here before? I have.
I brought some friends from ireland here, And they tried to take One of the cheers glasses And put it in their bag.
You got kicked out of cheers? Yup, absolutely.
I think you've earned your way back in.
- i'm a big burrata guy.
- me too.
I made you some crispy chicken wings.
They are wicked hot.
They have a little bit of a Spicy ponzu glaze on them And a lime vinaigrette with Lots and lots of fresh herbs.
I don't taste a lot of ponzu.
I did straight to chili oil And ponzu and rolled Them in it really quick.
I would have loved some Of that sauce now to dip.
I know.
I'm sorry.
Do you ever have to pay For a drink in a bar? You know, i do get my share Of free beers sent over.
Do you like beer? Nobody's that good of an actor.
Oh, okay.
What i have is kind of Like a play on a crab cake.
I have a beer-battered onion ring, And then on top i have a fresh crab salad.
On the side is a spicy Hollandaise to dip it in.
I've never made this before.
It's been something that I've been conceptualizing for a while.
- thank you.
- thank you.
I'm a sucker for crab meat.
So what did you end up going With for some bar food, bud? Hummus and vegetables, A crudites, you know? You're feeding norm from cheers crudites? Yeah.
I don't know how they Do bar food in detroit, But i don't look at norm thinking He came back to cheers for some crudites.
I'm basically doing a Belgian wit-inspired crudites.
There's a lot of middle Eastern culture in michigan, So we see things like baba ghanoush And hummus and grape leaves.
So hummus in a bar is as Common as a chicken wing.
Making burgers, straight up.
A little bacon burger.
Mei, where you taking it to today? Well, i'm gonna marinate My chicken in the trash.
Ha, she jumps right in.
If i had to compare the cast Of cheers to the chefs, I would say that mei was carla, A little firecracker.
I'm a classy broad.
What can i say? They had cheers in mexico, yeah? Si, el cheerio.
- el cheerio? - yeah.
Making a ceviche tostada.
In mexico, you know, when you go to a bar, And they receive you with a Seafood tostada that is spicy And has that lime flavor And all those spices, Then you just take a bite And take a sip of that beer.
It's a perfect marriage.
How much time? Two minutes.
I taste my chilaquiles, And in 30 minutes, with canned Ingredients and dried spices, I think i made something tasty.
Buns are good, nice and toasty.
Looks good.
Oh, .
As i'm plating my hamburgers, A freaking bun falls onto the floor.
As i leave the kitchen, Another bun falls off to the floor, Along with my onions, peppers, and bacon.
This is the first time that someone Hasn't completed their dish, And i sadly have a little Piece of meat on, like, Three little pieces of bread.
It's a freaking disaster.
Hi, gregory.
So a couple things went wrong today, but-- Oh, no.
Yes.
Did you have trouble plating? I had a little trouble today, padma.
We have a burger with caramelized onions, Ginger, and jalapenos, And some sweet potato tempura fries.
My burger's looking dry, gregory.
What happened? Something just didn't click today.
Oh, and you don't have the top bun.
Here, i'll be your topper.
Works for me.
No, no.
I definitely used to always watch cheers.
Nice.
I heard you had a crush on somebody.
- i did, woody harrelson.
- yeah? You did? Take a number.
So i spent many hours On my grandparents' couch Watching your show.
So what i did for you is Black bean chilaquiles, Topped it with a fried egg.
I wish it had a little heat.
Dried spices make it a Little bit of a challenge.
I made some fried chicken wings With lime-chili vinaigrette With some pickles on top.
It's delicious.
I only brought one shirt, though.
Hello, you two.
Hi, george.
So i did a juxtaposition of a pickled carrot And then a little grilled carrot.
I pickled the carrot with Actual belgian wheat ale, A little apple cider vinegar, and coriander, And then i made, like, a red bean puree.
- well, this is bean town.
- there you go.
There you go.
That's true.
Have you ever seen a Snack like this at a bar? Never.
We have a mahi-mahi tuna, Then it's been seasoned with A little bit of sea salt.
On top of it, a roasted Tomato and jalapeno salsa.
Really good.
I like the jalapeno.
- thank you so much.
- thank you so much.
Thanks.
George, how do you think our Chefs did with this quickfire? Amazing.
I have never been so well Fed in a bar in my life.
I know there were some who kind of missed The mark a bit.
Who were some of our least favorites? Well, gregory's burger.
You know, i think gregory Was having a bad day.
That's okay.
Woody's a vegan, anyway.
He--he wouldn't be having the sliders.
James' carrot and bean dip Didn't feel like a bar food.
- i understand.
- who were some of our tops? Katsuji really nailed the creativity.
It was just so dang yummy.
Keriann, i liked the crab meat.
Nice creative touch.
It feels amazing to be on top finally.
George, who is the Winner of this quickfire? You just totally all over me.
I don't want to talk to you.
- you know how we are.
- guys, guys, guys.
Please, work together.
George, who is the Winner of this quickfire? The person who i thought met the challenge In a most creative way Katsuji.
Oh! Yeah! Whoo.
Yeah! I think it's time for the king to step down And somebody else is taking his place.
As the winner of this quickfire, katsuji, You have immunity in the next challenge.
Thank you so much.
Well, george, thank you So much for joining us.
Ah, my pleasure.
Chefs, it's time for Your elimination challenge.
Please welcome award-winning chef And top chef masters alum, Michael schlow.
Hi, chefs.
Welcome to my neighborhood.
My restaurants are just Around the corner from here.
Tomorrow, you will take over One of michael's italian Restaurants, via matta.
You must work together in teams of three To create a classic Three-course italian menu, Including antipasti, pasta, And secondi.
When the diners are seated, They'll see all of your menus And choose the one that Appeals most to them.
The team whose menu is ordered The most will win the challenge.
Everyone else will be up for elimination.
Chefs, when you're Writing a successful menu, It's no easy task.
You've got to lure the diner in, But you don't want to make it so complicated That they're gonna say, "no way, that's not for me.
" Today, immunity is even That much more important, Because tomorrow, two of you will go home.
That's right, it's a double elimination.
Wow.
Tomorrow, you'll have two hours To prep and cook before 60 hungry diners And a special celebrity guest arrive And service begins.
This time, we're gonna let You pick your own teams.
We'll see you tomorrow.
- good luck.
- good luck.
The first person i Caught eyes with was mei, And simply a blink of the eye to one another And we knew that we were down.
As i looked up from mei's eyes, I happened to notice doug, And i knew i had my teammates right there.
- what about me? - hmm? I mean, there's really only one person I don't want to be stuck with, And that's aaron.
I know personally he's not a team player.
Melissa, do you want to be with us? Cool.
Who are you guys doing? You two? All right, let's do it.
Gonna work well together? dun-dun-dun-dun Who gets left at the end? Aa-ron.
- you're on strict watch, buddy.
- that's fine.
Both katsuji and aaron are Very strong personalities, And they've actually butted heads, So i'm gonna be right There to put out fires.
No drama, no .
teamwork You know, gregory, katsuji, and myself, We're all executive chefs, And we know that with menu writing, You have to think about Easily approachable words And high-hitting, recognizable words.
You know, roasted, Caramelized, seared, braised.
Seared scallop, marinated peaches.
I think we can do better than marinated.
- macerated? - macerated? - what's the difference? - it just sounds more complex.
I need better wording.
"there's no way i'm going home" ravioli.
- let me think about it.
- think about it.
Let me think about it.
For a first course, my idea was, like, A warm radicchio salad-- pancetta, Garlic, goat cheese.
Sounds good.
I want to eat it.
Adam, doug, and i, we're all sous-chefs.
We spend most of our days in the kitchen.
We don't menu-write, we execute.
So we're kind of the underdogs.
Our main focus is putting Out the best flavors And making sure our dishes go out perfectly.
Antipasti, pasta, secondi.
I think lamb or red meat will, like, sell.
I was thinking fish.
Like, lamb, i don't think is gonna sell.
Okay.
So maybe-- I just want it real, like, simple.
I don't want it too crazy.
I know james has an italian background, But i've worked in italian cuisine At a james beard-awarded restaurant.
We're doing an only-seafood menu? Mm-hmm.
It's not gonna be, like, The bomb, you know? I grew up in an italian family.
I make italian food.
Not only that, but i got the I food & wine nomination For people's choice best new chef.
Being seafood-centric is still not Where my gut's telling me to go, But at this point, It's important for a team to harmonize.
If you don't harmonize, you have a disaster.
Are you okay with us doing fish? - yes.
- okay.
The via matta kitchen is enormous, Which is awesome 'cause There's a lot of us in here And we will be asses-to-elbows Fighting for space.
Okay, we got half this table.
You're not taking half the table.
- sorry.
- this is all my stuff.
Dude, i'm right here.
It's not gonna change.
So switch-- our team's together, Then you have your half of the table.
- you have half the table.
- all right, that makes sense.
- yes.
- the feeling is tense.
It's a double elimination, And that puts a lot of pressure on the crew.
Where are we keeping tasting spoons? - it's over here.
- pot above you.
On paper, i definitely think Our team's menu is beautiful.
It's delicious.
Seared scallops with macerated peaches, A spring pea and goat cheese raviolo, And pepper-crusted beef sirloin.
Katsuji, you doing Okay over there, brother? I don't want to talk to you.
You know how we are.
We don't talk in the kitchen, you and me.
Hopefully i can get my team to focus And put out some good food.
What's the time? We have an hour and 18 minutes, guys.
Where's our salt at? Thank you.
Anybody would order what we're making.
I mean, it's delicious.
Dougie is doing a radicchio salad.
Adam's making bay scallop with linguini.
And i'm making branzino with lemon jam.
I'm super stoked that i get to cook fish.
At work i'm actually known as "the fish bitch.
" - you got scales, girl? - a lot.
What kind of pasta are you making, katie? I'm making a pappardelle, hand-cut.
I'm doing a spring pea ravioli.
It's gonna have a parmesan-bacon broth.
I think i have definitely The hardest dish on my team.
James is making a chilled seafood salad.
Keriann has the seared Halibut with potato puree.
But to pull out fresh ravioli in two hours, It's a lot.
- i commend your-- - my efforts.
That's why we're here, is to push ourselves.
Yeah, right? Yeah.
I'm on the blue team with rebecca and stacy.
We're trying to go with Food that most diners love-- Seafood, homemade pasta, and red meat.
I was thinking just like that.
I'm kind of torn between Serving slices or whole pieces.
When you serve whole pieces, You tend to get fat and gristle in them, And slicing it, you can remove that stuff.
Awesome.
- hey, chefs.
How's it going? - hi, chef.
Chefs, i'm gonna be staying here.
I'm gonna expedite today for you, So i'll be in the kitchen the whole time.
Oui, chef.
No pressure at all.
But this is his house, And ultimately, you know, we're guests here.
Okay, chefs.
Everything looks great.
I'm gonna go upstairs.
Good luck.
Thank you, chef.
Okay, i can't do anything, katsuji.
I need your help to clear your stuff, okay? Come on.
You just totally all over me.
Guys, guys, guys, please.
Work together.
I just got on, dude, i can't work.
- guys, guys.
- purple team.
I want it as quiet as possible So this goes nice and smooth.
As expected, we start service, And katsuji and aaron are fighting.
This is a double elimination.
We can't start like this at all.
I have no room to, like, Operate right now.
Make sure the chef knows That i'm gluten-free.
They're kicking our ass.
I'm going home for this.
I think i have the ingredients That are inside yours.
That--that bothers me as a chef.
Come on.
You just totally all over me.
Guys, guys, please.
Work together.
I just got on dude, i can't work.
Guys, guys, please, together.
I definitely feel like A dad in this setting, With my two bickering sons.
I have no room to, like, Operate right now.
Clear this off for just mise en place That we need for service.
Get a bus tub down here.
This is a double elimination.
I know i have to step in and take control.
This is not the way things Are gonna go down today.
Purple team, I want it as quiet as possible So this goes nice and smooth and easy.
Yes, chef.
- hello.
- hi.
Right this way.
Thank you.
Well, i want to thank you for being here.
Thanks for having me.
This is so fun.
I am an avid watcher of the show.
I don't know if they did this Just because you were here, But they actually did a portrait of you.
- me? - if--if it were a portrait.
- now i see it.
- it's spot-on.
A little bit.
Back down line, behind.
- behind.
- timer! Service is starting now, people.
Looking at the menu, what would you order? 'Cause you have to order the whole menu.
I thought this one looked Pretty good, the purple menu.
I don't know how i feel About the word "macerated.
" If you're reading it quickly, It could be "masticated," And that wouldn't be good.
No, that's worse.
Have you gotten to the orange menu? I love radicchio, but i mean, I think to the general public, It's a tough sell.
What do you guys try and think About when you design a men? For me, it starts with seasons.
Plus i also want to see the way A thing's cooked on the menu.
Is it roasted? Is it braised? Or just even describing the roasting, Like, "roasted over almond wood.
" How do you not want to Order something like that? What are you gonna get? I think i'm partial to the rib eye, So i'm gonna jump on the blue menu.
- yeah.
- i'm going purple.
I'm gonna go with gray, 'Cause i want seafood.
- blue menu, please.
- three.
Okay, everybody, listen up, first fire.
Blue team, please fire two antipasti.
Two antipasti.
Next call, purple team, Fire two antipasti.
- two.
- blue team, fire one antipasti.
One antipasti.
Purple team, fire three antipasti.
Purple and blue get Slammed right off the bat.
You know, it's expected.
Everybody likes scallops.
This challenge, first and foremost, Is about selling menus, But at the end of the day, If you don't sell the most menus, Then produce one of the best dishes.
- come on, purple.
- 30 seconds.
Rebecca's also doing a seared scallop dish, But we're definitely not worried about them.
Rebecca's dish with fennel And orange seems very boring.
Nice presentation, guys.
That looks good.
- thank you, chef.
- thank you, chef.
The scallops are fantastic.
Everyone seems to be Having purple or having blue.
Pardon me, have you decided? We're all gonna have the purple menu.
And if you could make sure the Chef knows that i'm gluten-free? - absolutely.
- thank you.
You've been gluten-free for 15 years? For almost ever.
This is gonna be a Good test for the chefs.
I feel bad, because they Do have to do a pasta course.
We make gluten-free pasta, So it's there in case someone requests it.
Can you just ship me some of that? We will do that.
Okay, listen up.
I do have at least one guest That is gonna be gluten-free today.
You have my pantry.
Feel free to use whatever you want.
Katie, you have any ideas For that gluten-free? I got a few.
I don't panic at all.
I run into these kind of Problems all the time, And the first thing i think Of is a zucchini pasta.
Okay, i need a gluten-free dish.
I'm gonna do a little risotto.
I really need those Four antipasti, purple.
Okay, going? The purple menu.
Looking at this menu, They're trying to play to the crowd.
So, scallops, and they Wanted to do a beef dish.
Something's coming.
Aaron made the scallop.
It's beautiful.
I like that aaron really Respected what i think Of italian presentation, nice fluidity.
I thought the colors Were really pretty as well, And the speck was nice and crispy.
It's actually a really nice dish.
Kitchen, listen up.
Purple team, fire four pastas.
Again, one gluten-free.
You got the gluten-free pasta, gregory? Make your dish without the pasta.
Peas, you got filling? I'm clearly not prepared.
I don't know how to make my Dish without the gluten part.
What's the gluten-free dish? It's a deconstructed Ravioli with a pea puree.
I'm pretty happy that i have this immunity.
Oh, thank you so much.
Ah.
Ah, i think i have the ingredients That are inside yours.
That bothers me as a chef.
You have someone who's gluten-free, And then you don't really think it through.
Well, they annihilated the peas.
I don't like the pasta.
The pasta's like-- Eats really dry, and katsuji's pasta Makes me want to order a gluten-free dish.
Less salt.
Less salt.
Less salt.
How long, purple team, On those four entrees? - coming now.
- seconds.
In our hands, chef.
On the window, chef.
All right, so the main course Is peppercorn-crusted strip loin.
It smells good.
I believe gregory made this dish.
That sweet onion is Just melting in my mouth.
You know what's great Is that the acid level Is so high in this dish, too.
- yeah.
- this is a really good dish.
Purple team, that steak Is cooked perfectly.
- thanks, chef.
- orange team, fire one pasta.
One pasta.
Gray team, fire three antipasti.
Three, chef.
Purple team, i have seven Antipasti altogether? - yes.
- yep.
Let's sell some food.
I'm not hearing the orange team's menu Being called out too many times.
- getting a little nervous.
- they're kicking our ass.
We're pissed off.
Like, why isn't our menu selling? It is a little scary, But i'm confident that our food is stellar.
Yes, we'd all like to have The orange menu, please.
Thank you.
Why do a salad when So much is on the line? And now i'm anxious.
I'm anxious for doug right now.
Orange team, fire four antipasti.
Right now.
I did this salad for one of my old chefs, Greg, down in another Restaurant called metro vino, And i've always been, like, Kind of in love with it, Salty pancetta and sweet strawberries.
Right behind.
Right behind.
And knowing that we're not in the lead, This salad has to be perfect, Perfect, perfect.
If it's not, i'm going home for this.
Antipasti, orange team.
And here is the first course.
This looks a lot like cole slaw.
I don't think he was going for cole slaw.
There's nothing wrong flavor-wise.
I think it actually tastes quite good.
It's not a bad little salad.
It's tasty.
Four pasta to the window From the orange team.
One gluten-free.
For gluten-free, describe it, please.
Red quinoa polenta seafood brodo.
I bet the gluten-free's The judge's table, too.
Oh.
A polenta cake for you.
- wow.
- that is spicy.
It's aggressive, yeah.
I love the use of heat, though.
Like, right to the edge.
I grew up on long island.
This reminds me of the Neighborhood spot right here.
I'm loving this polenta cake.
It's really nice with the Sweetness of the bay scallop.
Orange team, i'm waiting On an entree, right? Oui, chef.
Two minutes.
Mei's doing the third course.
Branzino with lemon jam.
Cooking this dish is exactly What you'd expect from her.
You've gone from mario and Luigi's neighbor side cafe To marea.
And i still think mei showed A good amount of restraint.
I love how crispy the skin is.
So good.
Hi.
We'd all like the gray menu.
I would not order this menu, Just based on chilled wild shrimp.
And very few people ordered it.
Looking around, very few.
Gray team, fire four antipasti.
- antipasti, heard.
- our food's good, man.
- our food's tight.
- yeah.
I still feel like red meat Might have been a good choice.
You know, red meat's selling real good.
I'm still wishing i would Have gone with my gut And done the lamb, But i feel good about the dish.
Flavors are classic.
Fennel and orange is a no-brainer.
Chef, antipasti, gray team.
It's just a nice seafood salad to start.
Two gray runners.
Who made this dish? James.
I think it's pretty.
It looks a lot better than it sounds.
Exactly.
I'm not loving this dish at all.
There's--it needs more oil.
- it needs some herbs.
- do something modern.
It's from a different era.
Shrimp cocktail with orange juice.
- yeah.
- awesome.
The shrimp's a little chewy.
- you're not feeling it? - no.
Behind.
What's the one that's gluten-free? Gluten-free risotto with fresh peas.
The pasta course sounds delicious.
Who doesn't love a bacon parmesan broth? Oh.
You got risotto.
Peas look much better than the other peas.
They taste better, too.
Mmm.
It's nice.
And then--the bacon is Really coming through.
Well, melissa's ravioli is Much better than katsuji's.
And i love how crisp the green beans were.
Like, everything tasted really great.
Gray team, nice job on the pasta.
I would leave it in the Water just a hair longer.
- more tender? - just a little bit, okay? Yes, chef.
- gray team entree up.
- it looks beautiful.
Thank you.
Wow.
Well, let's see how this Pan-seared halibut is, With olive oil potato.
- who made that? - keriann.
My fish is cooked properly.
I think keriann did a Great job with the puree.
You get the olive oil flavor.
This is so good.
- you want more of it? - seriously, i really do.
Good job, guys.
Purple team, fire nine pastas.
Nine pastas, fire.
- blue team, fire three entrees.
- three entrees.
Towards the end of service, The veg on my dish is Starting to get overcooked.
I did not bring any extra vegetables.
The fact that it's a double elimination Makes it even more frightening.
- i don't want to go home.
- no.
It feels like false advertising.
Or it's a lack of understanding Of modern italian food.
We're in the crunch.
Let's go.
We're all really, really scared.
It lacked some sauce.
It lacked something dynamic.
I felt like it was good room service.
Who's pink himalayan salt is this? - mine.
- in the deep fryer? Whoa.
That's a new technique, aaron.
I'll have to pick it up from you sometime.
Aaron's quite the character.
He's a talented chef, but, Boy, that guy works messy.
Aaron is absolutely the messiest.
Where the do my tasting Spoons keep on going? You guys stealing my , huh? He's just everywhere.
You know, it's off-the-cuff cooking, man.
Absolutely, homie.
Don't slow down now, guys.
This is the time to pick up.
We're in the crunch.
Let's go.
Blue team, fire three entrees.
- three entrees.
- purple team, fire nine pastas.
Nine pastas, fire.
The challenge today's about Who can sell the most menus.
If you sell the most menus, You're free from elimination.
- just like that? - yeah.
We're kicking ass as a team.
I know that we're ahead, But i'm pretty sure that Either gray or blue team Are also working pretty hard.
Two, four, six, eight.
There's eight in the window, guys.
We'd like the blue menu, please.
And my girlfriend here has an allergy.
- gluten.
- okay? The blue menu's not Jumping out as innovative, But scallops sell.
Blue team, fire four antipasti.
Yes, chef.
My dish is really nice.
The scallops and the fennel and The orange is really classic, And it goes really well together.
Does this have salt? This dish is my style of food, Clean and straightforward and seasonal.
- right here in the window.
- all right.
Followed by one.
Rebecca made this dish.
The fennel doesn't look charred to me, And it says "charred.
" Is it me, or is that scallop really salty? It is.
You know, i almost wish They were digging deeper.
Like, okay, arugula's on there.
So is there anything else You could do with arugula? There's fennel on there.
Can we see fennel in a different way? It's a lack of understanding Of modern italian food.
- chef, gluten-free in my hand.
- thank you.
Zucchini pappardelle, chef.
- this is katie's dish.
- basil-walnut pesto.
This smells beautiful.
This is zucchini.
You got zucchini ribbons in a pasta.
That's lovely.
Nice.
I like katie's pasta.
I do, too.
It's slippery, and it's thin.
I'm enjoying my gluten-free substitute The most of any of the options.
One more course to go.
You ready for a 16-ounce rib eye? - yeah.
- yeah.
Blue team, excellent job on that pasta.
That was really delicious.
Really, really good.
Blue team, fire one more entree, So it's five all day.
- five all day.
- five all day, chef.
Maybe i should have just Sauteed the vegetables.
They're so dark, But i know the steak's the most Delicious thing in the world.
Come on, finish strong.
Blue runner, please.
Stacy did this.
Look at this asparagus.
It's a rib eye.
Why are you cutting it paper-thin like this? The steak has a really nice char to it.
I mean, i do like the flavor.
I actually didn't think It tasted that bad.
- mmm.
- it's good.
Blue team, you guys are good.
Thank you, chef.
Hey guys, i just want to thank You for being in the kitche.
You did a great job.
I got to jump upstairs with the judges, But thanks for being here.
Thank you, chef.
That hurt.
I'm feeling like i'm definitely On the chopping block.
My salad was simple.
It didn't sell.
I'm pretty much myself.
I'm thinking that, "you could be walking tonight.
" We sold, like, 30-something.
Yeah, i think--i know we did, Like, 30-something, too, so.
- 33.
- 33? Purple team's feeling really good, But we don't really know If either gray or blue team's there or not.
We sold, like, eight of them.
Two of us will go home today.
How's everybody doing? How was dinner? - good.
- pretty good.
- did you have fun down there? - it was nice.
I had a really good time down there.
I didn't know exactly What i was signing up for, But it went well.
It went pretty well.
You don't mean to tell me You were a little rusty-- You haven't expedited in a while, have you? You could tell, huh? Did you taste everything, as well? I tasted every dish, And a few of the things were really, Really consistent.
A couple things, you know, Had a little variation.
This is gonna be an Interesting conversation, Because we have to send Two people home today.
Let's talk about the purple team.
What did you think of aaron's dish? I liked the first course.
I mean, the scallops, I was a little concerned about peaches, But it actually played really well.
I--i thought that dish was actually one Of the better dishes tonight.
Speck was great.
Scallops were perfectly cooked.
Honestly, i like everything on The purple team's menu except- The pasta.
The pasta.
And katsuji has immunity, So he's not going anywhere.
Right, yeah.
'Cause that's the kind of Dish that you would go home fo.
-yeah.
What about the orange team? Doug's salad was not the prettiest thing On the plate, but it was delicious.
If you had a big bowl of that, It would be very satisfying.
Could he have made it better? Absolutely.
How about adam's pasta? His dish--i'm a long island boy-- It brought me back home.
Like, the spice was incredible in it.
It was just like oyster Bay circa 1980, right? - there you go.
- i put up a good dish today.
It was delicious.
On the gray team, I think keriann and melissa are safe, But james, for me, had the worst salad.
Yeah, i would have to agree with that.
It was one of my least favorite dishes.
This one did not deliver.
Food, for me, has to Look good and taste good, And unfortunately, That seafood salad did neither.
Yeah.
Let's move on to the blue team.
Rebecca's dish was, i think, The least inspired of all of the dishes.
It felt totally incomplete.
When you see something on A menu that seems so simple, You think, "well, that must Be really fresh and bold" - right.
- "if it's so simple.
" If it's gonna be that simple, It better be really perfect.
To me, the main error with stacy's dish-- The vegetables were just destroyed.
I liked the olive vinaigrette, And i might be alone.
No, i enjoyed the olive Vinaigrette as well.
My problem was with beef Being sliced way too thin, And those vegetables were just, You know, cooked to within An inch of their life.
There's no life.
Well, i think we have our answer.
Emmy, i want to thank you for joining us.
- thank you.
- thank you for having me.
Before we head back to judges' table, Let's go meet the chefs, emmy.
Okay.
- today was a push, man.
- yeah.
Hello.
Chefs, i'd like to introduce You to my friend emmy rossum.
Hi.
You may remember her from The show shameless.
And i'm your annoying diner With the gluten allergy.
So sorry.
Thank you for all of the accommodations That you made for me today.
- you're welcome.
- thank you.
Damn you, katsuji.
You just fed this beautiful, famous woman A blob of pasta filling.
I think, chefs, We always run into the problem Of trying to write a menu That customers, if someone's Walking down the street And they see the menu, they want to come in, And that the foodies can come in and go, "hey, this is great" And i saw some of that, But i would have preferred To see some more risks.
Because even if you didn't make The menu that sold the most, If you made the best food According to the four of us, You don't go home, either.
Michael, you were back There with these guys.
What do you have to say? From an organizational standpoint, They did a great job, And then from an execution point, They really worked well as teams together.
Please announce the winning team.
So the diners have really spoken here.
I've tallied what they ordered, And the purple team and the blue team, You were really running neck-and-neck.
And the winning team tonight was Purple team.
Congratulations.
- how does that feel? - it's good.
It's good.
That's why you had nine Pick-ups at one point.
- yeah.
- getting hammered.
I knew i'd win.
You know, i proved that I can work on a team, So, you know, hopefully this s The turning-around point for me.
Purple team, i think your menu worked Because you had some Great buzzwords in there.
You had the seared scallop, ravioli, Which is one of the best Words ever to see on a menu.
I also think that they actually Delivered on the promise, With the exception of one course.
I thought the ravioli was By far the weakest course.
In fact, if you didn't sell the most menus And have immunity, you'd Probably be the one going home.
You're the winning team, So please step aside.
The menu-writing is not the Only aspect of this challenge.
The most important part of This challenge is the food.
Orange team, you served Some delicious food, But i think you definitely need to work on How you put together a menu.
Orange team, we liked your dishes, So you are safe.
James, stacy, and rebecca, The three of you made our Least favorite dishes.
Tonight, two of you will be going home.
Stacy, when you think of a rib eye, Do you think of paper-thin slices? We talked about it, And we all kind of agreed on it.
Did you really like those vegetables? There was--there was a Thought process behind it.
Because they're cut smaller, You can get some in every bite.
But again, knowing that You want to roast it, Is that the best thing for the food? The vegetables that i tasted were good.
I liked it a lot.
There's a difference between Standing behind your dish And being honest if the Vegetables were annihilated.
Rebecca, when you charred the fennel, Did you take the outer Layer that was charred And get rid of it and Just give us the inside? No.
I even shaved some and I put them back on the grill.
Wasn't charred.
It lacked some sauce.
It lacked something dynamic.
It really just reminded me Of mediocre room service.
James, when you make a vinaigrette, What's your part of acid to oil? Well, i mean, traditionally, Like, you know, three to one.
Three to one what? Oil to vinegar, right? - yes.
- what was on your plate? I mean, there was barely any olive oil.
The dish needed more oil.
I mean, i have my ideas of-- Of what italian means to me, And i was a little bit ruled out As far as with red meat, A different approach.
Team harmony kind of became a focus, And maybe to my detriment, with that dish.
I understand this idea of team harmony, But if it's gonna make you do a dish That's gonna send you home, What the--what the hell's the point of that? I mean, also at the same time, i mean, I felt like my dish was Seasoned well, you know? Maybe it was acceptable and Not top chef level.
You know, chefs, Your menu sold well tonight, But it's a shame that Your dishes didn't deliver On the promise of the menu.
And unfortunately, Two of you are going home tonight.
Chefs, you know, we asked You to create an italian menu With dishes that would draw diners in And also please their palates.
But james, stacy, and rebecca, The three of you played it way too safe.
I would have preferred To see some more risks.
Unfortunately, two of you Are going home tonight.
Rebecca, James, Please pack your knives and go.
You know, those two dishes, i think, Both had sort of the same problem.
You had an idea.
You couldn't sort of get Back on track from that, And the result was a dish that sort Of didn't work out very well, And also a dish that, Quite frankly, we've seen Too many times before.
Rebecca, james, We're so sorry to see you go.
Thank you for the opportunity.
The rest of you, Please say your good-byes.
We'll see you at the next challenge.
I didn't think it was that bad.
It was good to meet you, brother.
- you too, man.
- you hit me up, all right? - keep in touch.
- yeah, i will.
I think it's a fatal error to Not go with your absolute gut.
I should have done a louder, More seasonally-relevant dish, And that would have been the lamb.
Bye, dude.
I know that i've grown From putting myself through This top chef experience, And it makes me just want to do it again, So i can do it better the next time.
Bye, guys.
Hopefully i won't see any of you soon.
I want another chance.
I don't think that i was there long enough To really show what i could do, And i am really hoping to go back Into last chance kitchen.
I'm not sitting still.
I mean, i'm 29.
I'm young.
I have a lot to learn.
I'm gonna go back to michigan.
I'm gonna give you the best food i can, And i'm gonna keep pushing forward.
Next on top chef Each of you will battle head-to-head.
What are you doing with-- I'm taking your wife out for dinner.
.
Oh, man, she's expensive.
Mei is definitely my biggest competition.
I feel the same way about gregory.
I've never used this before.
It's like lighting a pipe, Which i don't know anything about.
It's time for war at The watertown arsenal.
You guys ready to lose or what? He just loves to talk , this guy.
This is the clash of titans.
You're good.
You're good.
You're fine.
- aw, me.
- karma's a bitch.
Why would someone say Dessert's doing a cop-out? I don't see anyone bringing Chocolate cake to war.
Have you ever seen them bring A scallop to go to a war? Whoo! To learn more about the chefs, Go to bravotv.
com.