Previously on Top Chef...
What are you talking about?
I'm not following the team for a category.
I don't want to be judged on the chopping block.
Let's structure the Cate--
Kenny and I are very strong entities.
I have to step up and be the leader.
My presence is the Alpha male presence.
We're losing the subject!
Duh-duh-duh-duh-duh. We have to do 34.
The egos just started shooting off.
Angelo and Tamesha,
they're spending a lot of time together.
She needs to be careful.
Please announce our winner.
Kenny's eggplant.
You made a decision
that completely messed with your dish.
Tim, please pack your knives and go.
This season, one outstanding competitor
will take the title of Top Chef
and the grand prize,
a feature in Food & Wine magazine
and a showcase at the Food & Wine classic in Aspen,
$125,000 to help turn their culinary dreams
into reality,
furnished by Dial Nutriskin.
Top Chef, season 7, hail to the Chef.
♪ Top Chef 7x06 ♪ Cold War Original air date on July 21, 2010
-- sync by elderman -- -- for www.addic7ed.Com --
Subtitles downloaded from www.OpenSubtitles.org
Uh, Tim's a great guy. I miss him actually.
Tim went home. People are a little down.
Tim was kind of the father figure in the house,
so everybody's a little somber.
But I really want to stay clear
and just focus on what I have to do,
so I keep on changing my strategy
and just keep on striving for more.
The last two eliminations, I have been in the top,
so I really am on it today.
I'm in a good place. I really am.
So we walk into the kitchen,
and I see Michelle Bernstein's our guest judge.
She's an amazing, amazing Chef
and a really tough critic.
And I see a lot of, uh...
Nasty proteins on the table,
things that I would never cook with.
Crocodile, rattlesnake,
some weird eggs, which is not really my thing.
Good morning, Chefs.
Please welcome returning guest judge
and James Beard award winner.
She's the Chef and owner of Michy's in Miami,
Michelle Bernstein.
Hi, everybody.
I'm not really happy to see Michelle Bernstein.
So you know one of our contestants
from Miami, I gather.
I do. I know Andrea.
But I'm sure it's not gonna affect your judgment in any way.
It's all about the food.
Michelle and I are both Chefs in Miami,
and there's a bit of rivalry between the two of us.
I'm not so sure if you sat down
at her restaurant and my restaurant
that one would be that much better,
so I guess I'm probably not comfortable
with her judging me.
So Chefs these days
have the world at their fingertips
when choosing new ingredients to impress their diners.
So for your quickfire challenge,
you'll be making some delicious dishes
with these outlandish ingredients.
Oh, my gosh.
I've never, ever ate,
or I have never cooked any of these.
Let's choose knives to determine
in what order you pick your ingredient.
One.
Nine.
Four.
Eight.
Ten.
Seven. Three.
Five. Six.
Alex, please come and pick your poison.
It's an easy choice for me.
I'll take the foie.
Ah ha ha. Frog legs. Duh.
Wild boar sounds good to me.
Yak.
Crocodile.
Have you ever cooked with duck white kidney?
Never in my life.
Do you know what they really are?
Oh, God.
They're, um, testicles.
Oh, my God.
Thank God Angelo got the duck testicles.
So I've used duck testicles before.
I was working for Todd English,
and we did duck consomme with cockscomb,
and then fried duck balls,
so it was called cock and balls soup.
Ostrich.
Rattlesnake.
I think I'll just go with the llama.
Duck tongue.
Let me guess.
Emu eggs.
I'm assuming they're very hard to get into.
You have 45 minutes.
Your time starts now.
♪ ♪
Some of these ingredients are actually harder than others.
Huh.
Some of them you don't even really know
how you're supposed to cook them.
The emu eggs, we don't even really know how to open it.
And now it's really all about
sort of how innovative can we be?
I just poked one of the testicles,
and it's kind of soft,
and I feel like it's very similar to a sweet bread,
so I'm going to do a testicle marshmallow.
But 45 minutes is not a lot of time.
I mean, one error will just throw everything off.
I've never cooked with emu eggs before.
So as I hack into my egg, I'm thinking,
totally Flintstones-- Bam! Bam!
I'm like having my own personal pity party
inside my head.
I'm excited. I love working with Foie gras.
The past three quickfires have not been up my alley.
This one's right there.
I want to do a Foie gras torchon.
It's gonna be game over.
I got to choose the ostrich,
which is the one I really wanted.
I'm not scared of it.
I've already got all my mise en place working,
all my sauces are working.
So I'm really happy about that.
Chefs, can I have your attention, please?
Please take over the proteins to your left.
Aw, come on.
You gotta be Kidding me.
Kelly gets my emu eggs.
I'm like, "thank God."
I kind of feel like, "back in the saddle,"
because I get to cook llama.
It actually works out for me.
Ostrich meat.
Aw, .
Okay, I'm just gonna grab my salt. I don't wanna get--
On .
So this is the yolks and this is the whites?
Yeah.
What am I gonna do with an emu egg?
Ugh. So this is the yolk?
Yeah.
So I decide I'm gonna make an omelet.
This has to be the most perfect omelet to win,
because it's just an omelet.
I got it.
I went from crocodile to frog.
Not really a big leap, no pun intended,
so I'm going to do the same thing
that I was gonna do with the crocodile.
Dusting it with a little lemon, some flour,
and I'm gonna pan sear it.
Angelo? What?
Did I thank you for the duck nuts?
Yeah.
They were big.
I have never worked with duck testicles
or any testicles.
Don't know when they're cooked enough
or overcooked.
I have no idea.
So I'm going to baste them in brown butter
like a meuniere.
23 minutes!
Ooh!
I've never cooked duck tongue.
I don't know its texture,
so I'm just like, screw it,
I'm gonna make duck tongue soup.
I am shifting to wild boar,
and anything that's like a steak
doesn't frighten m
but mentally, I'm not totally comfortable
with the judging situation,
and it's getting to me.
You have five minutes left.
Oh, no.
Watch yourself, honey. Watch yourself.
Behind you.
Five, four,
three, two,
one. Hands up, utensils down.
Hello, Tamesha. Hello.
Meet Chef Bernstein. Hi, Chef.
Hi, nice to meet you.
I had the, uh, duck tongue.
I, uh, pressure cooked with chicken stock, mirepoix,
with a little bit of lime and sriracha.
Thanks.
Hey, Andrea. Hey, Michelle.
I had the wild boar.
I put it with a Risotto that has dried cherries,
parmigiano-reggiano, mushrooms, and almonds.
The flavors are beautiful. It's a little chewy.
So I did Foie gras,
and I decided to do it with a little bit of
the caramelized apples, toasted pecans,
and a Brandy caramel sauce.
I have here ostrich.
So you have one that's barded with caul fat
and one that's, uh, barded with a little basil.
So what have you made for us, Kevin?
So I got stuck with the beautiful
duck's testicles. Uh-huh.
So I cooked it meuniere-style.
It w lightly poached and then browned
in a little brown butter.
It's with, uh, braised celery, beet and licorice puree.
Thank you. My pleasure.
I knew I had to combat the texture,
because crocodile is very chewy,
so I marinated it in sesame oil, ginger,
garlic, and Chiles.
You've done a beautiful flavor.
Texture is totally off.
This is obviously frog leg,
some tomato grits,
seared it off with just a little flour
and some lemon.
The other side was confit.
Uh, so I did rattlesnake two ways.
There's a francese of the rattlesnake,
and I made a, uh, rattlesnake cake.
I made Aime omelet
with a little goat cheese inside.
It dressed with a harissa vinaigrette,
lemozest, almonds, olives,
and a little fennel salad.
Thank you.
I ended up with llama.
I had the sauce soubise
and a leek, date, and bacon compote.
Thank you.
So, Michelle, how did guysin general?
I think they really embraced the challenge.
And some of you have done really an amazing job.
Which dishes were least successful?
Stephen, the frog legs were pretty much insipid.
Alex, the ostrich was rather dry
and the rhubarb sauce just begged for sweetness.
Andrea, the dish was fine. It was the boar.
I think if you cooked it just a little more,
it would have helped.
I'm just disappointed because I know
what went wrong was in my head,
and it sucks, because I'm being called out
by Michelle on national TV.
Whose dishes did you like?
Kelly, um, what you did with that emu egg
was pretty amazing.
Uh, it was creamy, delicious.
It had a great balance with sauce around it.
Tamesha, the duck tongue was cooked
almost to perfection.
It was very smart, it was very light.
Lastly, um, Amanda,
you did a beautiful job with that llama.
So, Michelle, please do us the honor
of announcing the winner.
The person that won this quickfire,
it had a great balance on the plate
in texture and in flavor.
And the winner is...
You could do like, almost like a tempura
like spaetzle.
Again? Yeah!
The person that won this quickfire
had a great balance on the plate,
and the winner is...
Kelly.
Congratulations, Kelly.
That means you have immunity
in the elimination challenge.
This is my first quickfire win,
and I'm thrilled,
because there are people in this kitchen
that do really complicated food,
but I won immunity.
For your elimination challenge,
we're launching you into a cold war.
You'll each be making a dish
best served cold.
You'll be divided into two groups,
group "a" and group "b."
Chefs in group "a" will serve their dishes
to the judges as well as their competitors
in group "b," and vice versa.
At the end of each service,
your group will nominate one Chef from the other team
for the win and one for elimination.
I'm thinking that
there's gonna be a lot of strategy involved.
If there's any inkling to get a powerful Chef
out of the competition,
this is definitely a way to do it.
And, Kelly, because you have immunity,
you'll be dining with both groups.
All right.
Let's determine your groups with a knife pull.
Group "a."
Group "b."
Group "a." Group "b."
Group "a."
Group "b."
Group "a."
Please get in your respective groups.
We have a special surprise for you.
You're going on a cruise.
You'll do your menu planning
when sailing around the Potomac
in the u.S.S. Sequoia.
That's the maritime version of air force one.
President Kennedy did meetings
for the Cuban missile crisis there,
and president Nixon
negotiated a nuclear arms treaty there as well.
Now you have the importunity to use this historic setting
to plan your own cold war strategy.
So we arrive at the u.S.S. Sequoia,
and we're here to do our planning
uh, for this cold war challenge.
This is actually kind of cool.
There's a presidential seal on these glasses.
Oh, yeah?
We're in two teams,
and, basically, each team is gonna actually
taste each other's food.
The Chefs have to decide on who's up for the win
and who's up for elimination.
I think the whole association with the cold war
with the, you ow, paranoia between Russia and the States
ties into the psyche of judging each other.
I'm feeling nervous, 'cause I think
that the other Chefs are out to get me.
El Presidente.
Hey, we're moving.
Actually, I'm thinking about making a galantine.
I'm thinking about going old school.
I don't think at this point
anybody has grasped the gravity of the situation.
No one really understands how hurtful,
vulnerable, and scary the impending challenge...Is.
How about you, shorty?
What are you thinking about doing?
I'm gonna do some tempura green beans
to give it some nice crispiness to it.
Don't do cold tempura.
I can just grab a-- don't do it?
I'm very excited about my dish.
I think it'll do just fine,
what you can do is you could do like,
almost like a tempura like spaeztle.
I'm just hearing that Angelo's helping the other Chefs.
That could be a bad thing.
Gotta cook your food, not Angelo's food.
Dang, girl.
But whatever they want to do is on them.
That's the way to do it. It's just craziness.
I don't use a thermometer
or anything like that for meat, either.
What kind of stuff do you think people are doing?
I heard, um, Stephen's doing something
with a beef carpaccio, I think.
Kevin's doing some kind of surf and turf.
Yeah.
Eddie and I get along very well.
Ed is really the only person that I trust.
There's a lot of strategy going on,
so I need to watch out for myself.
Again? Yeah.
You should do this tempura and that.
Ultimately, you know, Angelo giving other people advice,
I don't know where that's gonna--gonna get him,
unless he's looking to manipulate other Chefs'
personal insecurities.
I think it's ironic how Angelo,
who's on another team,
you know, right now, he's strategically trying
to tell everyone how to do their stuff.
Coaching everyone? That's bull.
All right, guys, let's head to whole foods.
All right, you guys, I'll see you back at home.
I'm thrilled that I have immunity.
Thank you.
The opportunity to taste
every single one of my competitors' food is
in the long run a great advantage.
Strategy's very critical,
because we're serving something cold
for the first time,
so I think you have to have more robust flavors.
Can I see it?
I see the sockeye salmon, and it's sexy.
It's just vibrant in color,
and I know that I want to do
olive-oil-poached sockeye salmon.
Okay.
I'll take 'em all.
I'm thinking about doing scallops
with a rhubarb jus
with a little bit of long pepper.
What are you getting? Scallops.
I know that my flavors are gonna just pop.
You know, the hard part of this challenge
is not knowing what the other Chefs
are gonna say about my food.
Garlic, I got extra virgin.
You know, as far as the judging tomorrow,
I'm gonna be absolutely fair
and only think about the food.
I'm not even gonna think about who's cooking it.
Bonito flakes to make like a little, you know.
Oh, a dashi?
I was looking for dashi.
They don't have bonito there.
I set my heart on filet mignon.
Now it's time to season this thing up.
I'm thinking pickled shallots, some crispy rice,
you know, kind of on a Asian Twist.
Alex is saying that if Stephen's food was bad,
he still wouldn't vote him off,
because he loves his personality in the house.
There you go. Good luck. Thanks, Austin.
That's fine.
That's just one vote.
I'm about ready to Robocut that .
I run into a few technical difficulties.
Please, anyone?
I can probably, uh, strangle her in a heartbeat.
We arrive at the Top Chef kitchen
at the Hilton.
We have to make a cold dish
for the cold war challenge.
I'm thinking about spring and summer flavors.
I'm going with a fennel and coriander crusted tuna.
It'll be really delicious.
My plan of attack is to put up three beautiful tartares.
I'm still thinking about the guest judge,
Michelle Bernstein.
Michelle and I were kind of rising at the same time,
and then we kind of took a different path.
I got married, and I started having kids.
She rose up.
I was still a Chef.
I just really wasn't in the limelight.
So I'm going for the win today.
I really want to prove myself with this challenge.
So the dish I'm making is a surf and turf.
Sliced tuna, sliced veal, tuna sauce.
This is a good dish for the challenge,
because it's a classic cold dish,
uh, simple food, bold flavors.
I'm feeling very confident.
1 hour and 14 minutes.
I'm showing two different techniques with the lamb.
One that is cooked a little bit more,
one that's a carpaccio
because I want the flavor of the lamb to come through.
When the competitors see my dish,
I hope that they get that lump in their throat,
knowing that I'm a threat.
I'm just worried that they're gonna put me
in the bottom because of it.
I am making a chicken galantine,
which is sort of like a terrine of a whole animal.
I run into a few technical difficulties.
I'm about ready to Robocut that .
Amanda, as usual, is running around quite a bit.
Does anyone have cheesecloth on their station?
Please, anyone?
Just take a chill pill, please.
I have some here, but it's used.
Was that the last of it? I don't know.
Amanda and I have personality differences.
If you Gnocchi in front of them,
they're gonna slam you for .
I will not Up the gnocchi.
It's not gonna look that great.
So I just stay away,
because I can probably strangle her in a heartbeat.
Anybody have sugar?
Can I see black pepper?
Absolutely.
How is it?
It's good. It has a little--
it has a little bit of heat to it.
Angelo and I are really good friends.
I feel like I'm on the same page
as far as his palate, uh,
is concerned in comparison to mine.
Needs the sugar, no?
Yeah, I know, I need more sugar.
I don't really know what Angelo's motive is.
Perhaps this is part of his cold war tactic.
Wait a little bit longer.
Just wait. It's gonna be worth it. Trust me.
Do I trust everybody in the house?
No. No, not at all.
There are these conspiracies,
and I'm here to play tactical games.
I'm here to play and win.
We got four minutes to wrap this cart.
Taste that, Steve.
Two of the strongest competitors
are on either team.
Kenny has won almost as many times as Angelo.
That is good. That's gonna be successful.
Those are the kind of people that,
maybe if they were out of the competition,
a lot of other people would have
a little breathing room.
And that's a lot of power in our hands.
Smile! Zero!
So we arrive in this stately room in D.C.
For our cold war challenge.
Who's got, uh, Fleur De sel.
It is very serious in there.
We are all very focused.
Everybody's worried because we're gonna be judged
by our peers today.
The people that are judging me
are Tamesha, Tiffany, Stephen, Angelo, and Andrea.
I don't have any beef with any of these people
in the other group,
so I don't think there will be no personal attack
on me and my food.
Sea salt. Thank you.
So we're up to cook first.
Part of the challenge is
when group "b" grades group "a,"
they'll select a top dish
and a losing dish and vice versa.
It makes me very nervous.
20 minutes, guys.
I'm ready for every battle.
There's not a battle that I'm not ready for,
so this is just like any other day.
I think from a competitive standpoint,
they all have to be thinking
that Kenny gets done pretty quick,
he's usually on the top.
You know, if they could vote for someone to be on the bottom,
okay, the thought process is really quick.
We want the person that
is gonna be a stud every single day
to get out of the house.
Psst.
Salt? Pepper?
Yeah, I'm gonna season the terrine.
Amanda comes by, she gives me a piece
of the chicken galantine to try.
I think there's a little cartilage,
but I'm not gonna say anything.
It is a game.
Five minutes, guys.
♪ ♪
Time is up,
and I'm a little bit nervous,
because I didn't execute at the level I wanted to.
You know, someone is gonna go home today,
and it's gonna be at the hands
of our fellow Chefs.
I just hope everyone's professional enough
to make the right decisions.
Hello, Chefs.
Thank you for joining us.
Thank you.
So are you excited to eat your competitors' food?
Sure. Yes, very.
It's actually gonna be quite interesting
to be in the judges' shoes.
I know I can be a bit harsh.
I'm gonna try not to let my personal qualms at anybody
affect my judging.
Amanda, why don't we start with you?
I've made a chicken galantine
with a plum and marsala compote,
and there's some lightly dressed mache.
I made a surf and turf.
Tuna and veal, romaine leaves,
pine nuts, dressed with Mediterranean condiments.
I did a duo of grilled lamb.
Uh, one is served as a salad.
On the far right, you actually have it carpaccio style.
And then we have a black-eyed pea hummus in the center,
garnished with a mustard seed twill.
Well, I did sous vide lamb, beet puree,
a little tzatziki,
and a little Pumpkin seed dust
that's added to the whole plate.
I did a chilled cucumber vichyssoise,
and then a vodka-cured sockeye salmon
on top of pumpernickel bread.
Thank you. Thanks.
Thank you.
Let's start with Kenny's lamb.
I thought, um, Kenny's lamb
was a little chewy.
The experience with the okra and the carpaccio
was not a great one.
It just turned into like a slimy like...
I just killed the lamb and ate it just right there.
Alex's dish.
I thought Alex's tzatziki,
it w kind of heavy.
The beet, like everything else,
just needed a little salt,
and maybe pickling that beet
or getting a little texture by roasting or something.
I just needed a little more of everything.
Amanda's.
The galantine itself could do with a little bit of salt,
and it would really bring out the flavors a little bit more.
Actually, the meat wasn't cold enough,
and I could taste the proteins
congealing or coagulating.
I think that I got a little piece of something
really hard like cartilage. Cartilage.
I'm hoping that the other group
sends home Amanda,
because I think we've all had enough of her.
I think she's just been lucky
the whole time she's been here.
The surf and turf from Kevin.
Kevin's dish was really beautiful to look at,
but because of its lack of acidity,
it kind of was one note in your mouth.
I would like the acidity.
I'm all about using zest and citrus
to boost up the flavor a little bit.
Did nobody else get the Meyer lemon slices that were on there?
I got like one--
also the tomato had a lot of acid.
I mean, I don't, uh... Okay.
I thought Kevin's dish was nice.
Acidity, I was fine with.
The Chefs are being harsh on the dishes.
It's making me very nervous about my dish.
I'm like, "oh, my gosh, I mean, seriously?"
This is our final dish.
It's Ed's.
I actually would prefer to have eaten
everything separately.
I think the pumpernickel is like a dry sponge.
It was-- it wasn't pleasant.
And there were large segments of lemon on there,
which he should have like broken down.
So now we do have to choose the most successful dish
and the least successful from this group.
We're in a powerful position, oddly enough.
We get to nominate the best and the worst.
We're going to help decide who is going home,
so I hope that everyone will be fair.
You know, it's not easy.
As far as balance goes and flavor,
Kevin was the winner for me.
I agree that Kevin's dish was the most successful.
I concur.
If the pumpernickel on here
would have been a little bit different
then it would have been a whole different concur,
but, um, yes, I concur.
Kevin's dish was definitely the star on this--
on the table today.
Might as well eat our food, right?
What was the least favorite dish from this group?
For me, it was pretty clear.
I thought Kenny's dish,
I thought the vision was convoluted.
The flavors were very muddled.
I agree. Too many things combating in my mouth.
Kenny's dish, I thought it was
just texturally unsuccessful,
and I think that that was the worst dish.
I'm having a hard time between Amanda's and Kenny's,
and it's hard for me to get over the fact
that I'm chewing on a piece of cartilage.
What's worse, a conceptual mistake
or a technical mistake?
The technical for me ruined the dish.
There you go.
For me, it would have to be, uh, Kenny.
Majority rules,
and Kenny will go up for elimination,
and Kevin will be up for the win.
Okay.
It's time for u guys to go cook.
Thank you very much. Good luck.
Thanks.
After sitting here discussing these dishes,
I really don't feel that there was any sabotage
or any, uh, scheming.
But maybe it's my naivete.
Maybe somebody will try and submarine me.
I still think my dish is solid.
I really need a boost right now.
I really didn't enjoy the flavors.
There was a dish in there,
but it was hard for us to find it.
I'm not really letting Angelo bother me.
It's funny, I actually have known him
for a number of years.
We used to date the same girl.
Back in college, he was going out
with this very pretty girl,
and then shortly after, I started dating her
while she was seeing him.
It's all right. I used to bang his girlfriend.
So it's time for my group to cook,
and the other group will be judging us.
At this point, I'm worried
that my dishes may be too simple.
People's doing trios and duos and...
All kind of stuff.
So I started to kind of question,
am I doing the right thing?
But it's too late to change.
27 minutes, guys.
As I'm preparing to plate the piece of salmon,
I kind of got a little anxious,
and I wanted to amplify the seasoning,
so I put a little bit more condiment.
As I'm doing it, I know that I'm putting too much,
but for some reason, I keep on,
in the back of my mind just,
you know, just kick it up a notch.
If I'm gonna get nailed for something,
it's gonna be 'cause it's too intense.
Anybody know the time? Five minutes.
After sitting out there and seeing
all the crucial mistakes that they made,
I'm gonna be positive that I won't make
the same mistake.
I want to leave my other Chefs
with a new experience they haven't had before,
especially with using the rhubarb and the long pepper.
There'll be a sweetness
as well as a slight peppery note.
I feel it could be the winning dish.
55 seconds.
Hello, Chefs. Hello.
You should have heard what they said about your food.
Oh, my God. I tell ya.
Be careful. It's like a baby. Thank you.
For me, it's not hard to separate my personal feelings
from the food on the plate.
But people have opinions about their competitors
that will be difficult to shake
during the judging process.
Let's start with you, Tiffany.
I did a fennel and peppercorn crusted ahi tuna
with a gazpacho sauce
and a cucumber and arugula salad underneath.
I did a slow-poached sockeye salmon,
cilantro and Chile condiment on top of the fish,
and a beautiful pineapple tea.
I made a trio of tartares.
Tuna tartare with red Chile oil,
a mushroom and fennel tartare with roasted beets,
and then a steak tartare.
I prepared chilled sliced beef,
jalapeno oil, and crispy rice to garnish the beef.
I have lightly seared scallops
with a rhubarb jus,
and then rhubarb that's pickled, long pepper, and basil.
Thank you all.
Let's start with Tiffany's.
I thought the gazpacho flavors were excellent.
I think it's quite refreshing.
Beautifully prepared tuna. It's perfectly seared.
How you feel about it now?
Think it tastes good.
Andrea.
I like the flavors,
but the beef needed more seasoning.
Definitely needed a little something
on each component.
Stephen's chilled beef.
This doesn't blow my socks off.
I'm not wanting to necessarily take another bite.
I basically couldn't taste the beef at all.
It's like that saying, like, "where's the beef?"
Tamesha's scallops.
Too spicy.
If you don't know what long pepper tastes like,
now you do. I know.
It's very strange.
My least favorite thing was the scallop.
I didn't like the texture of it.
Like the top was cooked,
and the bottom was like raw.
It did have a funky flavor.
Angelo's dish.
With Angelo's dish, the problem I had with it
is that once I took a bite,
I couldn't really appreciate the flavor of the salmon.
We've seen a lot of Asian stuff in this group,
and it's kind of running together.
Who from this group is up for the win?
Without a doubt in my mind, it was Angela's dish.
That's the one dish I would like to eat more of.
Bottom line.
As much as I loved Angelo's dish,
it was just too spicy for me.
It was overwhelming.
The only dish here that I think I could eat
its entirety would definitely be Tiffany's.
Tiffany's my-- yeah, my favorite.
I would have to say Tiffany's dish.
Tiffany is my favorite.
Tiffany will be up for the win.
Who had the least favorite dish here?
Tamesha had my least favorite dish.
I just thought it was kind of a train wreck.
I'm gonna have to agree with Tamesha,
although Stephen's wasn't much better.
Tamesha's dish was a little unappetizing.
Um, I'll have to say Tamesha's dish.
I would have to say, yes, Tamesha's dish
didn't really come together whatsoever.
Tamesha will be up for elimination.
I want to thank you all for joining us today,
and we'll see you back at judges' table.
Thank you. Good luck to all of you.
End of service, I have very mixed emotions
about my food,
and I'm hoping that, you know, everything worked.
We don't know what the other group said about u
I mean, that's a little nerve-racking.
I had a really big piece of cartilage in mine.
I had a really big piece and a small piece,
and I couldn't get past it.
Oh, my God. And it just,
that was all I could concentrate on,
'cause it was rather big,
and I was biting on it, it was really hard.
When I hear that, I'm pretty much convinced
that I'm going back to the bottom
and I could go home.
We all were in consensus
that Kenny was our least favorite, unfortunately.
We just felt that there was so much going on,
and we really didn't understand the vision.
I'm really tripping out because I...
Didn't understand why I would be on the bottom.
There's people that made bigger mistakes,
but it is what it is.
It's would you rather Kenny to go home,
or would you rather Amanda to go home?
Who's the threat in the house?
Well, see what happens.
We'd like to see Tiffany...
And Kevin.
♪ ♪
Congratulations.
You have the top dishes.
Yay!
Tiffany and Kevin, both of you were voted in by your peers,
but we also were pretty much in agreement with your peers.
Kevin, one of the things that struck the most
was the beautiful textural contrast,
the pine nuts contrasting with that really rich sauce.
It came together really beautifully.
Thank you.
Tiffany.
The tuna was perfectly seared, which is nice to see.
It was sered evenly on all sides
this was probably the most refreshing dish we had.
Everybody sort of wanted to keep eating it,
and that's definitely why you're up here.
Thank you.
Michelle, as our guest judge,
please announce the winner for this elimination challenge.
The Chef that made the dish that was just delectable...
Is Kevin. Yes!
Yeah.
Getting the win is huge, you know.
It's a monkey off my back.
Congratulations, Kevin. Thank you.
Job well done.
I'm extremely excited.
It doesn't get much better than this.
So, Kevin, for winning the cold war,
we're gonna send you to somewhere warm.
You'll get six nights at the Hilton Hawaiian village,
including airfare,
courtesy of Hilton hotels,
and dinner for two at Bali by the sea.
Thank you. Wow!
My wife and my daughter and our new baby,
this is gonna be an amazing vacation for us.
We need you to send back
some of your colleagues, unfortunately.
At the same time, I'm not here for that win.
I'm here for the big one.
And I got a trip, six days in Hawaii.
I got you, Kevin. Nice.
Now I got to, uh, announce the bad news unfortunately.
The judges want to see Tamesha and Kenny.
Good luck, guys.
♪ ♪
Kenny and Tamesha,
the two of you are here because your peers
elected you here.
How are you feeling about now, Tamesha?
I'm actually quite surprised to be here,
to be honest.
Why the choice to use the long pepper?
I've made the jus before with long pepper
to have that just little bit of numbness to it,
but not enough where it's like overpowering.
That long pepper, really strong,
really overpowering.
Maybe I'm not sure if there was like too much--
maybe there was too much jus on the plate
for the amount of scallops.
It was really odd.
You cooked one side of the scallop,
and it sat in this viscous sauce.
It almost took on
an even more kind of a raw texture in your mouth,
where you're almost putting
another tongue on top of your tongue.
It was hard to get through.
There are a couple of things that I would change,
but I do stand behind my dish 100%.
Between the jalapeno and ginger and orange
and long pepper and rhubarb, sugar, vinegar,
the scallop got lost here.
There's a dish in there,
but it was hard for us to find it.
Kenny?
I felt that, from presentation
to the straightforward flavors,
that my dish was sound.
It's one dish. You have two parts of it.
There was nothing to really bridge
those two pieces together.
The seasoning on both sides
were exactly the same.
Capers, red bell peppers, scallions.
There was so much that diluted those pure flavors
that we really couldn't taste that commonality at all,
and I think it was lost.
Why do you think your peers voted you here?
I feel that I'm a threat
to the other competitors and other team.
It would make more sense
they'd try to get me out of the picture
than it would maybe some of the other competitors,
because I'm consistently in the top.
Can I say something as a person
that really just got here?
I really didn't enjoy the flavors of the dish.
If I could sit here and actually talk about
each piece that was on the dish,
it would take me through till the end of the show.
We'll call you back shortly.
That'll be all for now. Thank you.
Is the Chef there?
Hey, guys. How'd it go?
The scallops, I should have evenly cooked them more
or just served them raw.
Kenny thought his dish was straightforward.
There were 17 to 25 ingredients on that plate.
How in any sense of the word
is that straightforward?
Most of his dishes have been very complicated,
sometimes convoluted,
but at least everything was cooked nicely.
This was not.
The lamb itself was kind of gummy.
It was kind of like mealy.
It wasn't very good.
And we didn't even hit on that puree.
I didn't care for that at all.
Couple less things could have made it, you know,
spectacular, but it just kind of got lost.
Tamesha's flavors were at war with themselves.
They were infighting.
It just was not a successful dish,
and it's not because of what she tried to put together.
It's how she put them together.
Plus the way she cooked the scallop itself
was really off.
It was shockingly bad.
I mean, you saw everybody go around the table and eat it.
Everybody has the same impression, just like...
"Oh, God."
We have our answer then.
Absolutely.
Okay, let's get them out here.
♪ ♪
For tonight's challenge,
you were asked to create a cold dish.
Each of you came up with something very different,
and each of you are here for very different reasons.
Kenny, a lot going on.
Usually, you pull them together.
Unfortunately, tonight, this dish didn't come together.
Tamesha, often your dishes work.
I think if you go back and rework this one,
it might be a great dish, but tonight it wasn't.
The cold war finally ended.
Unfortunately, for one of you,
your time on Top Chef is gonna end.
♪ ♪
Tamesha, please pack your knives and go.
Thank you.
Thank you, Tamesha.
F-ing going home for some bull.
Nice knowing all of you guys.
I don't think it's fair I'm going home tonight
for a minor mistake.
Angelo did have a hand in Tamesha's dish,
and he tasted everything.
He knew the flavors,
and you just have to watch people.
But you gotta be responsible for your own stuff
and don't trust everybody.
Everybody's not trustworthy people.
Point blank.
Come here, baby girl.
Angelo is a mentor to me, but I wish I took
a little bit more control over my dish.
I think I did a pretty good job
at keeping up with everybody else that's,
you know, 10, 15 years of experience ahead of me,
so I'm definitely proud of myself.
Captioning by captionmax www.Captionmax.Com
next on Top Chef...
Is it cold? No, no.
If Tiffany's fiance caught wind of anything
that was going on, ed would be in big trouble.
This is the first time they've ever
handed over the palm to anyone else.
Everyone is definitely feeling the pressure.
Aw, man!
Pea puree.
Where the hell is the pea puree?
Did somebody take it?
Alex, did you see that pea puree?
I haven't seen it.
The only person that has a pea puree
on their dish is Alex.
That bass thing on Alex's plate is the English pea-puree.
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