- Previously on Top Chef...
It's restaurant wars. - Whoo!
- Into the void. Here we go.
It's turning into chaos real fast.
You want me to take over for a little bit?
- No, I can do it. - Let Paul do it,
and let one person stay doing it.
- Judges are [bleep]ing pissed
that it's taking this [bleep]ing long.
Why are you plating with a [bleep]ing plastic spoon?
- Lindsay and Sarah are definitely treating me
like a child.
- If I took it out on you, I apologize,
but you were [bleep]ing up my dish.
- Lindsay worked with you on your dish for a long time.
- The chef who really brought us the best food
is Beverly.
- Whoa! [Laughs]
- Either one of you could go home
for this mess that was called Canteen.
- Ty...
Please, pack your knives and go.
Seven chefs remain, all hoping to win
a feature in Food & Wine magazine,
a showcase at the annual Food & Wine classic in Aspen,
$125,000, furnished by Healthy Choice,
to bring their culinary dreams to life,
and the title of Top Chef.
♪ Top Chef: Texas 9x11 ♪ Fit For an Evil Queen Original Air Date on January 18, 2012
湖南涉外经济学院3T英语工作室视频狂字幕组倾情奉献 总监：王惠
- Well, congrats, Bev. - Thank you.
- Congrats. - Yeah, congratulations.
You deserved it. Enjoy yourself.
- I'm happy that we are the winning team
for restaurant wars, but it's still a little bittersweet
for me because I think that Lindsay should have won.
I felt like she really was the glue
that held us all together.
I think you guys have been really strong.
I think it was just a bad day.
And everyone has a bad day.
- Definite last words for them were, "step it up, guys.
Step it up."
- It was very,very tough.
- Hey, chefs.
- No!
- You're headed back to San Antonio tonight.
See you there, okay?
- What? - Home.
- Headed home.
- Hey, Bev, you gonna share that wine tonight?
- Ed! [Laughter]
- Let's do it, Paul. - Let's do it.
Been a long, long trip. - Good-bye, Austin.
- I'm the only [bleep] that hasn't won.
I've done different things every time.
I've never done the same thing again.
- No, I haven't repeated a single thing.
- The other girls are probably pissed that Beverly won.
- I think so. - Oh, yeah.
- I definitely think so.
- As we're going back to San Antonio
and the girls are quiet, I definitely feel like
there's some sour grapes feeling from Lindsay.
It was still hard for her to accept that I won the best dish.
But I won that fair and square.
- You know, it was hard, like, trying to get all those servers
to help me set up that room and then brief them and all that.
You know, like... - Yeah.
- I have very high standards, and when someone drops the ball,
I tend to lose my [bleep], but I know that it was justified
to keep us on the top.
- Came back home.
- You gonna toast it? Oh, nice call, Paul.
I'm getting really close to the final four,
which is where I truly believe I belong,
and I really want to fight tooth and nail to get there.
- I think from here on out
it's just gonna be, like, individual...
- Now it's gonna test creativity.
- Yeah. - [Bleep] It, just bring it on.
Competition's gonna heat up.
Ed's gonna be pretty tough to beat.
He has a lot of experience with different types of food,
and Sarah's classically trained and she knows her flavors.
- You ready, guys? Let's go make some gravy!
- Lock up the house.
- When I walk into the kitchen, I see Eric Ripert.
- Hello, chefs. All: Good morning.
- He's a legend in the culinary world,
and to be in his presence is an honor.
- Welcome back, Eric. - Thank you very much.
- I notice this conveyor belt in the back
and that's something new.
I have no idea what's going on,
but I know it's gonna suck for us.
- Chefs, this challenge is about quick thinking.
- There are times when you have days
to think and rethink your plan for a perfect dish.
There are more challenging times
when you have to make quick decisions in a kitchen.
- Chefs, we're giving you 30 minutes
to create a sophisticated dish.
When time starts, this conveyor belt
will start moving with a variety of ingredients on it.
You must pick three ingredients from the belt,
and you must use them all in your dish.
Everything else can come from the pantry.
- New ingredients will come out constantly.
The longer you wait, the better the chance
of getting a great ingredient,
but you will have less time on the clock to cook.
- The winner of this quickfire
will have immunity in the elimination challenge.
- There's only seven of us.
Every chef is gonna be under the microscope at this point.
In order to survive as long as I can,
immunity is so important.
- Your 30 minutes starts now!
- I see cookies, goldfish.
I decide that I should run and start getting basic things
so that whenever I do see something,
I can start cooking.
- Ah, [bleep].
- I see a big bowl of macadamia nuts and I grab it,
'cause I think this challenge is nutty.
Bev, you gotta move it all to your side, please.
What is that?
All of the sudden, I see a jar of sauerkraut,
and I love sauerkraut, but now I just screwed myself
'cause I also got macadamia nuts,
and what am I gonna do with those now?
- I'm just kind of, uh, you know,
waiting to see what comes up, and just making some things
I think that'll go nicely with a variety of different stuff.
So we'll see.
I don't know if this is a good strategy or not.
I don't know much right now except that pop rocks
ain't gonna do it in a dish.
- I start a carrot white wine sauce,
and I'm hoping that, by the end,
I'll have a good piece of fish to go with it.
- Oh, man, they took it off. Those [bleep]ing bastards.
- Those lobsters? - Yeah, [bleep]Ing took it off.
- Coming through!
- The hardest part about this challenge is the waiting.
I'm looking at the clock and I get impatient
and I just grab the saffron and some bread.
I saw the bitter melon go around a few times,
and I don't know why I picked bitter melon.
No matter how you prepare it, it's still a little bit bitter.
- Those [bleep]ing bastards.
Damn it!
Damn them.
[Sighs] [Bleep]Ing bastards.
- Careful, the flame's coming.
- I just start creating a dish with stuff
that we have in the pantry, because if you wait
on the conveyor belt, you just lose valuable time.
- Maybe this was a trick.
Maybe there aren't gonna be, like, super-awesome items.
Or maybe it's gonna be five minutes left
and I'm not gonna have time to cook.
So I grab the saltine crackers.
It's definitely a risk.
- [Sighs]
- It's a fun challenge.
- I'm really running out of time,
so I have to grab rice krispies.
I take the tofu, canned black-eyed peas...
Damn it!
Because those are things I can definitely
fuse with my style.
I know that my flavors are what get me through the challenges.
- Jonesy, lobsters are back!
- [Grunting]
- Nice catch, nice catch.
- This challenge is nuts. - Very, very hard.
- Ten minutes, ten minutes!
- I wait until the last possible minute,
because I want the best ingredients for my dish.
I see a small grouper come and then immediately grab clams,
with barely any time left,
and my best bet is to do bouillabaisse.
My God, I am making bouillabaisse for Eric Ripert
and he is gonna rip it apart.
- Awesome.
- Okay.
- Behind, coming through.
- [Bleep].
- Hands up. Utensils down.
- [Sighs] [Bleep].
- Boom!
- [Groans]
The curried rice krispies are right next to my plate.
I didn't put them on.
I'm just really so upset.
- Please welcome the queen herself,
Oscar-winner Charlize Theron.
- [Gasps] - Wow.
- The ingredients were macadamia nuts,
sauerkraut, and black truffle.
So what I made for you is a sauerkraut soup,
shrimp cooked in brown butter, and shaved truffle.
- Did you toast them or not? - Yes.
- You toasted the macadamia? Okay.
- I got lucky enough to get lobster and foie
and vanilla as well.
You know, I really wanted some of that Foie gras fat,
so I incorporated that a lot into
the flavors that you'll be tasting.
- The cauliflower, when paired with milk and vanilla,
actually brings out a lot of chocolate notes.
- Yeah, totally.
- I still think chocolate would go well
with Foie gras or lobster, so I think it's a winner.
[Exhales]
- What three ingredients did you get?
- Goldfish... - Okay.
- Um... [Laughs]
Uh, grapefruit and Dover sole.
Goldfish crumbled with some rosemary,
some brunoised grapefruit zest.
- It's kind of clever to put goldfish on fish.
Do you ever do that, Eric? - I have never done that.
- You probably shouldn't. [Laughs]
- It's interesting. - Yeah.
[Laughter]
- Paul, what were your three ingredients?
- Wonder bread, bitter melon, and saffron.
I made a broth with mussels,
bitter melon, a little bit of ginger.
- Have you used bitter melon like that before?
- I've used it in a soup before
and usually let it sweat a little bit
to get some of the bitterness out.
I think that I pretty much bombed this challenge.
I don't think a lot of people like bitter melon.
- My ingredients were artichokes...
- Yes. - Cottage cheese,
and saltine crackers.
I did a fried soft-shell crab with the cottage cheese sauce,
which is, uh, tarragon, and then a shaved artichoke salad.
- Have you done a sauce like that before...
- No. - Or is the first time?
- No, not with cottage cheese.
I can't believe I'm serving Eric Ripert
saltines and cottage cheese with the seafood.
This is, like, bad.
- Off the belt, I grabbed one of the small groupers,
uh, clams, and pernod.
I did a bouillabaisse all cooked in, like,
a tomato, fennel, and pernod broth.
- Fennel. - Both.
- Yes. - Great, thank you.
- Thank you. - Thank you so much.
- My three ingredients were tofu, I also grabbed
rice krispies and black-eyed peas.
So I glazed the sockeye salmon
with, like, an orange spice reduction.
With sautee of the black-eyed peas,
bell peppers, ginger, garlic.
- And where is the rice krispies?
- Where are they?
- Right here. [Laughs]
- So they didn't make it to the plate?
- I'm so sorry, chef. Um...I ran out of time.
- You didn't use one of the ingredients?
- Yeah, I'm sorry. - We're sorry for you.
- I'm sorry for you, exactly. - I know.
- Can we taste it with the-- - sure, absolutely.
- It's actually nice. - [Laughs]
- Beverly should have just cheated to ensure
her chance to get immunity.
I would have just chucked it in the air
and hope it landed on the plate.
- [Sighs]
- Eric, who had some of the weaker dishes?
- Chris, your lobster dish with the Foie gras
didn't really come together.
The ingredients didn't complement each other.
Grayson, the citruses were overwhelming.
They numbed our palate
and we couldn't taste the food after that.
Paul, the mussels with the bitter melon
was not really appealing
because of the bitterness of the melon.
- Eric, who did better in this challenge today?
- Sarah, the soft-shell was good.
Uh, I liked the artichokes.
The fact that you used cheese to make a sauce with herbs
was interesting and--and a surprise.
The bouillabaisse from Lindsay.
The dish was very harmonious. The flavors were together,
complementing all the ingredients.
- Thank you.
- So Beverly, I liked very much your salmon.
I think you did a very good job with the tofu making a sauce.
And from someone who doesn't like tofu,
it's a great compliment.
It's very unfortunate you forgot to put the rice krispies.
- Had you been able to get all three of your ingredients
on the plate, you would have won this by a mile.
- Hearing that is very, very hard to take.
I just needed five more seconds.
Ugh.
- Sarah and Lindsay.
One of you will win immunity in the next challenge.
Eric.
- The winner of this challenge
as, overall, the most harmonious dish,
is the one from...
Lindsay.
- Thank you. [Applause]
Well, it's definitely one of those, like,
backhanded compliments.
Like, "Oh, you won, but your dish wasn't the best."
- Congratulations, Lindsay. - Congratulations.
- You win immunity in this next elimination challenge.
- It still feels good to be on the top,
but I wish that it wouldn't be under this circumstance.
- Chefs, your elimination challenge
is to make a dish fit for a queen.
- The Queen of England? Queen Latifah?
- Please welcome, from the upcoming film
Snow White and the Huntsman, the queen herself...
- Hey.
- [Gasps] - Wow.
[Laughter]
- Oscar-winner Charlize Theron.
- Hi. - Oh, my...
I freak out.
She's one of my favorite actresses.
She's so talented and so beautiful.
- Hi, chefs. I am so excited to be here.
I'm a huge fan of the show and I love food.
- Charlize Theron.
Wow. My head's just spinning.
- So Charlize, I understand that this new movie's
a much darker interpretation of the Snow White tale.
- It is a darker version.
It's also bigger and more epic in scale.
I do play the evil queen,
and she is pretty much a serial killer.
She has a real appetite for murder
to ultimately get her competition, Snow White.
- Chefs, we'd like you to prepare a gothic feast
each dish of this feast should be wickedly beautiful,
just like the queen.
- I want to see some real indulgence
and risk-taking in this dish.
Think like an evil queen
and take out your competition.
- We'll see you all tomorrow night.
Good luck.
- Let's go shop for Snow White!
- And the wicked queen! [Cackles]
- I'm making an enchanted forest.
Probably beets, beet stems, some cherries, strawberries.
- I'm making a chicken that has been mutilated.
- Something wicked...
- Kind of like a crime scene on the plate.
- Something nasty.
- A cracked-open baby bird.
- 20 minutes!
The most important ingredient I'm looking for is wine.
I'm gonna cook risotto with this wine
so that the risotto will actually be red
and satisfy the queen's urge for blood.
I was looking for fresh figs.
Having the opportunity to cook for Charlize Theron is kind of
like a dream come true. I'm so excited.
- I don't know if I'm gonna use them or just eat them,
but I definitely have gummy worms.
- Excuse me. Sorry.
- Beverly kind of sneaks up behind you.
She's not very vocal.
- Oh, I'm so sorry.
- She's a bulldog, man.
That girl is tiny, but she crazy.
Five minutes!
- Sorry.
- Thank you so much.
- You're welcome. You have a good one.
- I gotta get some wicked spices.
The dish I'm making is seared scallop
over a witch's stew of braised short rib
with blood orange and dragon beans.
The inspiration of this dish comes from a dish
that I first had when I was still in college,
and it really changed the way that I saw food.
[Register beeping]
- It's little apples and big ones.
- All right, thank you.
- What about this?
What if I just take the pig's blood in, like, a jar
and just, like, spray it on everyone?
[Laughter]
How are you guys gonna incorporate,
like, evil into your dishes?
- I'm having blood in the apple. I'm gonna have maggots.
I'm gonna have worms. I'm gonna have--
this is probably gonna be
the biggest, baddest table I've ever served.
You've got Eric Ripert and Charlize Theron.
My love, my wife.
Hey, sunshine.
My wife fortifies my strength to keep going.
This is kind of, like, one of the hardest things
I've ever done, so I'm just--
I'm just trying to just, you know, make it every day,
just take it one day at a time.
You know, you--
she's my closest friend.
She's always been that rock, that person that says,
"buck up and just make it happen."
I love you too.
- Everybody comfortable with the plan?
It's a pretty simple plan. - Yeah.
- You just gotta be respectful of everybody's space,
make sure you don't take stuff off people's stations,
make sure you ask if you need something from another person.
- A few people have had issues with Beverly.
In the kitchen, she'll jump in front of you
and grab something and not even think twice about it.
- I mean, again, it's a competition,
but, you know, still want to play nice.
- Right.
- No wicked games tomorrow. - [Laughs]
- [Bleep] It. [Bleep].
- Do I get the head of the chef on a silver platter?
[Laughter]
- We arrive at southwest school of art.
Everyone has to produce one course for Charlize Theron.
I'd say this wicked dish is looking to be
a play on the poisoned apple from Snow White.
Hopefully, it'll look kind of wicked.
- Oh, it is evil!
Being first course, I want to set the tone for the dinner.
I'm doing two sauces:
One white sauce and one being a black sauce.
That represents the classic struggle between good and evil.
- Where's our coolers at?
- Evil ingredient coolers are in that hallway.
- Cool.
I'm, like, really, really, really stressed right now.
There's around 14 components in my plate,
and I think it's a lot to get done in two hours.
- I'm making a forbidden black rice
and I'm gonna do a seared halibut.
- I think maybe Beverly chose to do halibut
so she could show Lindsay how she can cook it.
A lot of the other chefs underestimate her ability,
and I think what a lot of people don't realize
is that she's had more cooking experience
than anybody in the house right now.
- Oh, geez.
- I am doing scallops over a witch's stew
with a lot of dark flavors.
The inspiration of this dish comes from a dish I first had
when I started working with Michelle Bernstein
when I was still in college.
If Michelle sees me totally tank this dish,
then I don't know what'll happen.
Ed, did you get one oven low?
- The one right here is low.
- I would start butchering these hearts.
Lamb heart is an unusual ingredient.
It's almost like the best steak you've ever had.
The queen is a serial killer,
and I think she's gonna really enjoy the heart.
- Oh, this one's got a head too.
Oh, my God.
I'm making black chicken.
Ew, it squeaked. [Laughs]
I've never worked with it. It's very lean.
You definitely have to be careful not cooking it too much.
It'll get really dry.
Man, these guys are gnarly. Whoo!
- Maybe play with a little bit of liquid nitrogen
to add a little smoke effect at the table.
Hopefully, it'll look kind of wicked when you bite into it,
just like what happened with Snow White.
- Awesome.
- I'm the chef that likes to land on the moon first.
And every time you do something new,
there's a big chance that it's not gonna work out.
- [Bleep] It. [Bleep].
I burned some beet juice and I burned some cocoa nibs,
so I decide to nix the cocoa nibs at that point.
I just hope there's enough time to do what I need to do.
Whoo! What was that?
- Welcome, everybody.
I think we're in for a real treat.
- What do you consider wicked food?
- If I was to make a dish that was evil,
I would just make anything and put poison in it.
[Laughter]
- Well, I'd like to propose a toast.
- Thank you for having me.
- Here is to a wicked feast. - Cheers.
- Oh! Maggots everywhere!
- The last thing that I put down on the plate
is deep-fried fish skin with the scales on it,
and the scales are gonna look like spikes.
[Timer beeping]
I think this dish is gonna be
the perfect beginning to a wicked meal.
- Ah, here's the food!
- Ooh. - Good evening.
- Ed, I'd like to introduce you
to our guests and judges for this dinner.
Eric Ripert, of Le Bernardin...
Emeril Lagasse, author of
Sizzling Skillets and other one-pot wonders...
Our head judge, Tom Colicchio...
And from the new Snow White and the Huntsman,
the queen herself, Charlize Theron.
- Our meal begins with the classic story,
evil versus good.
I wanted to play on colors a little bit.
The light being the goodness,
the darker sauce being the wicked.
On the left, you have a soy and black garlic pudding.
On the right, you have an Asian pear and ginger sauce.
They both struggle to meet
with the tuna tartare in the middle.
There's a little bit of fried fish scales.
Enjoy, thank you. - Thank you.
- I'm into the fried fish scales.
- I think he has done a good job with the sauce.
When you combine them together, they're even better.
- And when you eat them from the outside,
it really is like a war.
Good and evil fighting right into the middle.
- You put good and evil together
and you end up with a politician.
[Laughter]
I think Ed did a very nice job
with this dish, this tartare.
- That black garlic has got, like, a real punch.
- Yeah.
- It's assaulting. I like it.
- We're off to a good start.
- Yeah, - I think so.
- I could eat that every day.
- Yeah, it's good. - It's really good.
- Ah, [bleep]!
I'm gonna incorporate a bloody handprint on my plate.
You have this nice, pretty enchanted forest in the corner,
and then you have the reach of the evil queen in blood
coming across the plate.
- It's beautiful, Paul. - Thank you.
[Timer beeping]
- Ooh! Wow.
- When I was thinking about wicked,
I was thinking about, like, an enchanted forest
filled with temptations that are both good and bad.
Foie gras and bacon, strawberries with pumpernickel,
serrano peppers, some pickled cherries,
and some beets.
Enjoy, thank you. - Thank you.
- I have to just say, I love this,
because that is so beautiful and that is so scary.
- A beautiful love song. - Or a murder song.
- Oh, man, that was good.
- I hope he was wearing a glove
when he put his hand on the plate.
- Oh, I love that. - That's playful.
- But, see, you're scared, and that's good.
You're worried.
- The dish, potentially, has big problems,
but it managed to all come together.
- You know what I like also? The pickled jalapenos.
And they give you a little kick.
- I love Paul's dish. - It's fantastic.
- Paul really let his imagination go.
- Ah, geez.
- Whew!
- I definitely feel confident about my dish.
The halibut cooked perfectly
and the flavors came out really nice.
I really want to prove to them that I'm a great chef.
[Timer beeping]
- Tell us a little bit about Snow White and the Huntsman.
- We have eight dwarves instead of the seven.
- Is that a union issue? [Laughter]
- If there was an eight dwarf, what would be--
- It would be Tom. - Well, at least I'm not Dopey.
[Laughter]
- Looks beautiful.
- My interpretation of the story
is Snow White is the halibut and prevails
in the midst of the evilness of the wicked witch
and the black heart from the forbidden black rice,
and the bleedingness of the serial killer
is the red curry sauce.
- Thank you, Beverly. - Thank you.
- I mean, who is she to call me black heart?
Really, Beverly? [Laughter]
- Mmm!
- The pineapple is good with it...
- Mm-hmm. - 'Cause it's not
too caramelized and not too sweet.
- How's your fish cooked?
- My halibut is cooked perfectly.
- She has Snow White
and the evil queen is hidden in the sauce here.
- The rice, I think, is great. - Mm-hmm. It's really nice.
- So far, really great.
- I didn't really use any wicked ingredients
like organs, heart,
but if I was to have done anything
that was really far out there,
I don't think I would have been comfortable with it.
[Timer beeping]
- Thank you.
- For the wicked theme, and for a queen,
I did a seared scallop over a witch's stew--
that's with braised short rib and dragon beans
that have been blackened with the same spices
that are in the actual stew. - Thanks.
- The smell is just... - Yes!
That's exactly what I was sitting here thinking.
My scallop is cooked to perfection.
- Mine too. - Mine too, yes.
- This stew is so...Damn good.
- I like that she called it a witch's stew,
because you can picture an old witch stirring her cauldron.
- Dragon beans. I mean, how perfect.
Like, if you were gonna cast a dish.
- Cast a bean? - Yeah, you would cast
a bean in your dish.
Like, t-that would be the bean to cast.
- The queen would probably make this with peasants--
and not pheasants, peasants, actually.
- Well, my queen, definitely, yeah.
[Laughter]
- Well, Lindsay has immunity,
but she may not have needed it.
- I think there's an absolute risk in making my risotto.
I made a risotto for Chef Tim Love
and he didn't like my dish.
This time, the rice tastes awesome,
the wine is perfect sweetness,
and the lamb heart is scrumptious.
This is the most proud I've ever been serving a dish
in this competition. [Exhales]
- I actually get to eat in the film.
She has a real appetite for songbird's hearts.
- Who wouldn't? - Yeah.
[Laughs]
- Hi, Sarah. - Hello.
I took inspiration, really, from the royalty of this,
and I thought that the blood-hungry queen
would want an Amarone risotto with sliced lamb heart,
a little currant, sunchoke, and thyme.
Enjoy.
- It's very, uh, flavorful, and--
- She did a good job with that.
- Yeah, she did a good job.
- You get a little bit of the currant,
it's a little bit of a pear, the heart.
All together, it's quite delicious.
- Oh, my God. I am this queen.
That heart is phenomenal. - [Laughs]
- I just want to eat that.
- Bring me more heart. - Bring me more heart!
[Laughter]
- I have my chicken on top of your nuts.
Give a sec.
I'm freaked out, 'cause I don't know
how literal I'm supposed to take "wicked."
My plate really looks like a slaughterhouse.
- Very slaughter-iffic. - Boom!
- [Laughs]
- Whoa! Wow.
- Hi, Charlize! - Hi!
- I made black chicken with roasted, pickled beets,
some red chard.
There's also a quail egg and foie.
I wanted it to look like a chicken
got slaughtered on the plate. And the quail egg symbolizes
the baby that was inside her when she got slaughtered.
[Laughs]
- You went there.
Are you okay if I steal this for the character?
- [Laughs] - Thank you, Grayson.
- Thank you very much.
- The presentation is amazing.
- If this dish tastes
as good as it looks, this is an absolute winner.
- The feet with the nails. - Yes.
She totally went for it. - Gutsy, huh?
- It's crispy and delicious... - Yeah.
- And it feels juicy.
- Well, that's what's great about it,
it has tons of flavor.
- The vinegar on the beets I love.
- Yeah, they're very well pickled.
- Yeah.
It's amazing.
- Are we going to hang it on the chandelier
or something like that as a souvenir?
[Laughter]
- This is one of those moments
I really, truly feel like I did a great dish.
- That looks so cool, Chris.
- Thank you.
I know I've been accused of maybe being
a little gimmicky in the past,
but just because I play with liquid nitrogen doesn't mean
that it's just a flash in the pan, gimmicky food.
[Timer beeping]
- Here is the last course.
- Oh, God. Awesome.
- This is a apple pie, cherry pie, poison apple.
A little bit of granola mix on the bottom.
Pie shell, some puffed rice krispies as maggots,
if you will, a worm coming out,
a little bit of basil, and I'm going to finish it
with just a little bit of apple powder.
Just to put the spell on you, if you will.
Enjoy your poison apple. - Love it.
- Look at that. - It's beautiful.
- That is-- the drama of it's great.
This is where sort of those bag of tricks actually work.
- It is really stunning inside.
- The flavor Chris inserts is really great,
and the cherry's really deep and dark.
- I like the cinnamon in this.
- The whole combination, for me, worked so well.
I really liked it. - It's so him.
- I love what he did here. I really do.
- It was almost like the, "and by the way, here you go,
it's a story about an apple."
- I love the maggots.
- I loved this meal. I really, really loved it.
- This is clearly the most exciting food
we've had all season by far.
- I think the meal was one of the best meals
I've ever had on Top Chef.
- There were a few things that were just a little out of step.
- And they were small too. They weren't major glitches.
These were all tiny, little things
that we can have fun picking apart later.
- Because the whole meal was so good,
it's gonna come down to those little glitches.
- Do I get the head of the chef on a silver platter?
[Laughter]
It was spectacular. - We are here to please you.
- Oh. Wow. [Laughter]
[Drumming]
- [Gargles]
[Laughs] - Oh, my God.
[Deep hollow tone]
- [Chanting]
[Laughter]
Don't be ashamed, go for it!
- I don't think I'm gonna play the bottle.
[Rattling]
[Cacophony of kitchen instruments]
[Merrymaking]
- Yeah... It's time to stop.
- All right, stop. [Laughter]
- How was the black chicken?
- I left the foot on, so it was like...
And I get up there and I said the red on the plate
is basically the chicken's innards,
and the quail egg symbolizes the unborn child.
[Laughter]
- That's terrible.
- That looked gnarly. It was black.
- Good evening. All: Good evening.
- We'd like to see all of you.
- [Sighs] All right.
Our seven happy dwarf little friends.
[Groans]
[Suspenseful music]
♪ ♪
- I have to say, in all the years of doing this,
this has been one of the finest meals
that I've had the pleasure of eating.
Now, I know if you can continue to cook like this,
you guys will have great careers your entire lives.
- Thank you.
- If I was a queen, and I had a castle,
you would all be coming with me,
and I would torture and inspire you to create
these kinds of dishes every single day.
It was spectacular. - We are here to please you.
- Oh, wow. [Laughter]
- Sarah, you nailed the lamb heart.
Just completely perfection. - Thank you.
- Lindsay, that scallop dish,
just a brilliant idea of taking the spices
that were in the stew, coating the dragon bean.
These little, tiny, little details just made that dish.
- Thank you.
- Ed, the sauces were so amazing.
There was such beautiful flavor and depth.
So well done. - Thank you.
- Chris, I really felt like you made the perfect sweetness
to the dessert.
You kept some of the natural fruit juices
in there and you didn't over-sugar it.
Amazing. - Thank you, thank you.
- Chris, I've been getting on you kind of all season
for the--the tricks and little things like that.
This was a time when it was more than appropriate to do it,
and the effect was great.
- I-I was glad I was able to-- to have a challenge like this.
Thank you, chef.
- Beverly, the rice was delicious,
and it wasn't overpowering of the coconut.
- I loved the way it also gives you
this beautiful texture and a nice bite.
- It was really well done. - Thank you.
- Grayson, the black chicken--wow.
Um... [Laughs]
The visual...was dead-on.
- I take things really literally...
- Got it.
- So this was really hard for me.
- It really did look like you slaughtered the chicken
on the plate.
- Yes. [Laughter]
Thank you.
- Paul, your enchanted forest was beautiful.
And, you know, how can you beat that handprint?
- I work better when there's parameters
or there's some kind of inspiration like that,
and, uh, I think it's a lot of fun.
- Charlize, as our guest judge,
please announce the winner.
- It was so delightful to have these plates
tell all these stories.
We were really impressed by all of your dishes,
but the winner tonight is...
Paul. - [Laughs] Thank you.
[Applause]
- Congratulations, Paul. - Thanks.
Being on the bottom for restaurant wars
and the quickfire challenge felt pretty depressing.
- You get two tickets to the world premiere
of Snow White and the Huntsman.
- Thank you.
To be the best out of that group is an amazing win.
- Beautiful dish. - Thank you so much.
- Ed...
Lindsay...
And Chris...
You're also safe. - Thank you.
[Suspenseful music]
♪ ♪
- We know this is really hard for you.
It's very difficult for us,
because all of you have done well.
One of you will go home.
- If these dishes end up on your menus back home,
and I think they should with a little bit of--
- She's shaking her head!
- Well, you know... [Laughter]
A little minor changes.
I think you should be proud of what you all did today.
- Sarah, I really liked the presentation.
Rich in color, like royalty.
That really kind of suited a feast for a queen.
- I really went with royalty,
to take the best bottle of wine I could find.
I mean, I spent over half my budget in Amarone.
- Drink any?
- I have a little bit in the other room
in case I have to go home. [Laughter]
- My first bite was of the risotto,
and I got a real hit of salt. - Oh, okay.
- The big problem that I had was the risotto,
maybe a touch undercooked.
- This is how I've always been cooking risotto and eating it.
Maybe I need to start cooking it down.
- I'm nitpicking here because I have to.
- Right.
I feel like I have a lot to give to the competition.
I truly love and breathe and sleep food,
and I hope that I can continue on in the competition.
- Beverly, I enjoyed the dish.
These are the flavors that we've been getting from you,
and I think you do it very well.
There was one mistake on the plate--
and that was the sauce--was thickening that with arrowroot.
It became sticky.
- I really wasn't going for, like, that gruesome quality.
I didn't really want to go, like, wicked, grotesque.
I wanted to go more, kind of, elegant, refined route.
- It was a beautiful dish, and my fish was perfect.
And with the forbidden rice-- I loved that rice.
That rice was heaven.
But the sauce got a weird texture.
- When I was tasting it, it was fine.
- If your plate were hot, maybe that wouldn't have happened.
- I just really feel like I have something very special
in my heart-- and I know we all do,
but I'm doing this for my family, and, um...
I think that I have so much to offer.
I really think it just comes from my heart.
Thank you.
- Grayson, I loved the idea of that black chicken.
- Slaughtered chicken, the eggs that are
inside the chicken-- this is out-there stuff.
How's this girl from Wisconsin come up with this nonsense?
- Um, I don't know. [Laughs]
- I've never had black chicken, and mine was moist,
and the skin was crispy, and I loved the beets.
The greens were a little salty.
- Now, the quail egg, it deserved to be there.
Probably would have been better hard-boiled.
It would have been easier to handle.
- My problem was with your foie.
Didn't think it was worked into the rest of the dish at all.
- If you're gonna give me Foie gras, give me Foie gras.
Don't tease me like that.
- I feel like I really went out on a limb today.
I don't feel like I would ever cook black chicken.
I totally embraced the wicked thing.
I know she said she wanted to go more elegant.
Okay.
I could have done what I like to do,
like pasta, and risotto, but I didn't,
and I hope you see that.
- Thank you, ladies. - Thank you.
- We're back.
- No verdict? - We're okay.
- No, no verdict. - Mm-hmm.
- They said that they liked all of our dishes,
so that's the real weird part.
- Whoever goes home,
we shouldn't feel sad for anyone.
We should be proud of whoever goes home today.
- Grayson clearly made some mistakes.
The egg that was out of place and salty greens.
- I was really pleased when the plate was put down.
I had a moment of like--[Gasps]
But I agree with you, the greens were a little salty.
- Grayson's dish was absolutely gutsy.
- I mean, it's clear she was uncomfortable going there,
but she still did it. - I agree.
I think Beverly admitted to that too.
That she made a choice to not go extreme.
- Beverly put together a nice dish.
There were a lot of little things going on
and really well balanced. She clearly can cook.
The dish didn't look wicked, or bitter, or dark,
but it was a nice-looking plate of food.
- But arrowroot was not the way to go.
- When you put all the components together,
the flavor was really good.
I just didn't like that sauce.
- Sarah handed me a bunch of choices here.
Using the heart, using the risotto, using the wine.
All that said, there were flaws.
You could argue whether the heart was the main part
of the dish or the risotto was the main part of the dish,
but the risotto was clearly undercooked.
- And too much cheese in Sarah's risotto.
- Mistakes were made, without a doubt.
- We have a really difficult decision here.
- We started out saying there's not really any bad food here.
Unfortunately, somebody's gotta go home.
[Suspenseful music]
♪ ♪
- Chefs, for tonight's challenge,
we were looking for a murderous banquet
of sinister dishes fit for an evil queen.
The three of you told stories through your food.
Some successful, some not so successful.
Sarah, you definitely went there.
You cooked lamb heart for us, did a great job with that,
but your risotto had a little bit too much cheese.
Just missed the mark.
Beverly, you decided to tell the nice side of the story.
There was definitely some evil in there
with that forbidden rice.
The dish was nicely put together.
The sauce was just on the sticky side.
It was very, very difficult for us to get down.
Grayson, clearly went there with the story.
That black chicken with that claw was definitely fitting.
Some flaws--salty greens, couldn't quite figure out
how that Foie gras and egg worked into the dish.
All in all, we did have a tremendous meal tonight.
Very, very difficult decision, but unfortunately,
the queen will have someone's head.
Padma?
- Beverly, please, pack your knives and go.
- Thank you.
It's all right.
- Are you okay? - Yeah.
This is really, really difficult and it really hurts.
I was at the top today in the quickfire
and I almost won the immunity.
I could have saved myself from this elimination round.
I'm going home.
- [Indistinct] - Thank you.
- Safe trip home.
- I've definitely proven to myself how much
I can really persevere through all the highs and the lows.
I never threw anyone under the bus.
I-I definitely showed people more than just that I can cook,
but how strong I am.
Bye. Bye. All: Bye.
- I definitely have a lot to be proud of.
I live for my son, and my goal is to be successful
so that he can have a bright future.
- Tonight on Last Chance Kitchen...
Standing strong in the face of adversity,
can Beverly fight her way back into the competition?
She'll have to dethrone Nyesha,
who's on a royal winning streak.
To watch Last Chance Kitchen, go to bravotv.com now.
Next on Top Chef...
- You have to shine if you're gonna win
this head-to-head battle.
- My heart sinks. The last thing I want to do
is compete against Lindsay.
- I want to go against Paul.
If you are gonna go head-to-head,
why not go against the best?
- There's only six of us remaining.
Judges are going to get more and more critical
about what we do.
- Aw, come on!
- All right, let's not freak out now.
- Get the [bleep] off my [bleep]!
- Coming down to the wire, you gotta deliver.
Now, you have to win this against other dishes
that are potentially much more exciting.
- Like a meatball?
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