07x07 - Palm Power Lunch

[bunniefuu]

Previously on Top Chef...

Everybody's worried.

We're gonna be judged
by our peers today.

Just wait.
It's gonna be worth it.

Angelo's helping
the other Chefs.

You've got to cook your food,
not Angelo's food.

I'm feeling nervous
'cause I think

that the other Chefs
are out to get me.

What was the least favorite?
Kenny's dish.

Flavors were very muddled.

I just thought it was
kind of a train wreck.

Please announce the winner.
Kevin.

Yes!

Tamesha, 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 seven
hails to the Chef.

Oh, really?

It was a long time coming.

I'm happy, uh,
I finally got that win.

The last challenge,

I wasn't on the bottom
because of my food.

I do consider there might
be some strategy being played.

It's, would you rather
Kenny to go home,

or would you rather
Amanda to go home?

Who's the thr*at in the house?

But I'm just too much a beast
in the kitchen to go home.

With Tamesha leaving
the house, I'm upset.

We definitely had close ties.

But, I mean, you know,
it's just, this competition,

you can never really
feel comfortable.

Angelo helped
Tamesha and Stephen

during the cold w*r
challenge.

Tamesha was on the bottom,

and Stephen's food was bad.

So it's just something
that's in my head--

are you really helping me,

or are you trying to hurt me?

Hmm.

All right, guys.
Let's go do this.

Walking into the Top Chef
kitchen,

I see a very young man
with a Congressman pin on

and this big cloche.

So I'm really excited to see

what the heck this challenge
could be.

Good morning, Chefs.

Please welcome Aaron Schock,

representative from the 18th
district of Illinois.

Good morning, Chefs.

Good morning.

He's currently the youngest
Congressman in the house.

When you become
a new member of congress

and win your election,

the first day is spent
on ethics.

Believe it or not,

a good portion of that
discussion is about food.

Basically, the ethics committee
wants to make sure

that there's not too much
undue influence

between the elected officials
and the paid lobbyists

here in Washington D.C.

So in order to abide
by all these rules

but still get all
of these power players

into one room,

Chefs and caterers have found
an interesting solution.

The humble toothpick.

To make sure our elective
representatives

aren't swayed by lavish meals,

any food served
to a member of congress

must be served
on a toothpick.

Gourmet dishes have been
whittled down to bite-size.

It does make
a little bit of sense

that you can't
buy somebody dinner

unless it's on a toothpick.

Because lobbyists could
buy themselves some laws

if things like this
weren't put into place.

For your quickfire challenge,

you'll be devising a delicious
hors d'oeuvre

that packs the punch
of a full dish.

And this is also
a high-stakes quickfire.

The winner
will receive immunity

and $20,000.

My husband and I have
a restaurant for seven years now

that has been struggling.

And I have a family
to provide for.

So $20,000 would help,
you know, pay off some debt.

You'll have 30 minutes.

Your time...Starts now.

It's running of the bulls.

Everybody's full-on att*ck.

We're just all fighting
for the protein.

There any protein left?

No proteins?

Everything
that is on that pick

has to pack a punch.

Because it's so small,
it's very difficult.

So I decided I wanted to do
spiced shrimp and salmon

with a mojito relish.

Kind of infusing a cocktail
in with this bite as well.

The idea of a toothpick,

you need to make sure
that everything

sort of sticks to the toothpick.

So I'm gonna make
a seared Bay scallop

with salted watermelon
and a watermelon vinaigrette.

I'm tasting my food as I go,

and I can reseason
if I need to.

Time to get ready.
Time to go, go, go.

I can kind of feel it
in my stomach,

like, "oh, my God.
Oh, my God."

Am I gonna get 20k
and immunity?

Yeah, you know?
This is a great dish.

I'm making a fillet and scallop
surf 'n' turf

with potato cake
and bearnaise sauce.

If I pull this off,

I should have a really good
chance at winning.

Hey, somebody's bacon's
burning.

I think Steve is a really
talented culinarian

but overdoes it a little bit
on the plate.

He's doing everything he could
possibly fit on a toothpick.

Think he has a little too much
going on.

I'm great at party foods.

You know, half my menu
is canapes.

What I'm gonna do
is a pan-seared scallop,

and I'm gonna make
a little thai basil essence.

It should be
a really good dish.

I'm making
a crispy pork roulade

that has a little prosciutto,

some wensleydale cheese,
and a little almond.

When I used to work
with Italian restaurants,

we used to do something
similar to this.

So I know exactly
what I want to do.

I notice Amanda.
She's right on the side of me.

She doesn't seem like she
really knows what she's doing.

I don't automatically
have an idea.

So...I decide to do
the lamb kabob.

Making hors d'oeuvres.
I really don't like it.

I think it's boring.



I make plenty of hors d'oeuvres

'cause we do
a lot of group business.

So I'm doing
a cheddar pecan waffle

with buttermilk fried chicken
and maple white gravy.

May I borrow
your black pepper?

Yes, ma'am.
I'll bring it back.

The concept is a little bit of
soul Southern food on a stick.

Who wouldn't like that?

All you, all you, all you.

I actually wanna be creative,

so I decide to roll shrimp
into slivers of pineapple.

What I realize
is the pineapple's too damp,

so as I'm rolling them

and I'm trying to cut them
in almost a sushi-style fashion,

it's falling apart,
so that's not gonna work.

No lettuce, huh?

It seems like such a simple
quickfire challenge.

But I'm having a hard time
conceptualizing everything.

I can see the dish,

but I don't know
how to transport the dish

onto a stick.

Five, four,

three, two,

one.
Hands up.

Utensils down.

Good afternoon.
Hi, Kevin.

I made a grilled pork kebab.

On the bottom,
creamed onion and bacon,

Sherry jus.

Wow.

I have buttermilk
fried chicken

on a cheddar waffle.

We did two different
styles of tuna.

One is a crunchy confit,

and the other one
is a grilled piece of tuna.

Hopefully, you get
all the umami flavors.

I'm definitely trying
to sell them on the dish.

Let's see if it happens.

I do like asia without
the long plane flight, though.

It's a nice touch.

So what I prepared
is a crispy pork roulade.

I have a little prosciutto,
a little dates,

and a little wensleydale cheese
in the middle.

Thank you.

So I have
a little lamb kabob

with fried heirloom
cherry tomato

and a salsa Verde.

Truth be told,
lamb is one of my favorites.

This is a politician.

He's very good he's smiling.

So is it in the top?
It's anyone's guess.

I did a tandoori Spice
sockeye salmon and shrimp kabob

with a mango mojito relish.

Getting your liquor
and your meat

all in one toothpick's
pretty clever.

Congratulations.

Hi, Angelo.
How are you?

I actually went old-school.

I brought the cucumber cup back.

And I fused it
with a spiced shrimp and cashew.

Very simple.

I'm actually
a little bit embarrassed.

It's not very modern
to use a cucumber,

but I'm like...
The flavors are so amazing

that I have to put
something up.

Well, I have a little
tarragon bearnaise sauce

with scallop, beef, and a little
crispy potato on the bottom.

It's very good.
It was very meaty.

Like to give some substance.
Yeah, that's nice.

He just went,
"mmm... meaty!"

I was like, "I'm in there
for 20k, yo!"

So I have a pan-seared
scallop

with crispy bacon
and strawberries

and a little basil essence.

I've made for you a nantucket
Bay scallop, nice and sweet.

I've served it with
a salted watermelon

and a watermelon vinaigrette.

Great.

Who had the most difficulty
in today's challenge?

Alex.

It was kind of a lot
of favors going on,

and I didn't enjoy it
especially.

Ed, uh,
I liked the look of it

a little bit better
than the taste of it.

Kelly.

I thought it lacked
a little flavor.

Being in the bottom sucks.
I'm really upset about it.

Next challenge,
I really need to be thinking

about big and bold flavors
that will stand out.

Whose dishes did you like?

Kevin, you were the first
item I tasted,

and I thought about it
all the way around the room.

Well done.
Thank you.

Angelo.
Wow.

Your cucumber dish
with the shrimp on top

was like fireworks
in my mouth.

Thank you.
Stephen.

All I could think of
when I saw yours

was..."Wow. There's a lot
on that stick."

I really enjoyed that.
Thank you.

As our guest judge,

why don't you announce
the winner?

Well, Padma,
the winner is...

Angelo.

Don't get me wrong.

I really wanna enjoy it
and take it in and live it,

but if I live it too much,

it's not gonna get me
one step closer.

So my brain is automatically,

"okay, let's move on.
It's time to move on."

Not only do you get
immunity,

you get $20,000,
furnished by Dial Nutriskin.

Angelo wins again?
Yeah, I'm pissed off.

Um...He keeps doing the same
things over and over again.

I know my dish is good,

but if they like eating
chinese food all the time,

then so be it.

I mean, they're stuck on it,
so that's their problem.

You're not on the bottom.
Okay.

You're not on the bottom.
Stop it.

If Tiffany's fiance

caught wind of anything
that was going on,

ed would be in big trouble.

For your elimination
challenge,

you'll be taking part in an
old-school political tradition--

the power lunch.

The power lunch
is where deals are made,

bills are brokered,

and a good meal can make
negotiations run very smoothly.

You'll be taking over
one of the prime restaurants

in the lunch scene...

The historic palm D.C.

I actually have eaten
at the palm quite a few times

here in D.C.

Kind of a tradition
with my family,

and we'd get
a big 4-pound lobster,

and they'd put it down
in the middle of the table,

and we'd all share.

You'll serve 24 diners each

using five of the main
ingredients on their menu.

And to find out
what you'll be working with,

please draw knives.

Lamb chops.

Lobster.

Swordfish.

Porterhouse.

Salmon.

I pull salmon, then a million
things go off in my head--

you could serve it raw,
medium-rare, well-done,

poach it, grill it.

I have a big decision to make.

Salmon.

Swordfish.

I work in a seafood
restaurant,

so I've been like having
this recipe

that I've been wanting
to pull out for swordfish.

I'm excited.

Porterhouse steak.

Lobster.

Lamb chops.

This is not
a head-to-head challenge.

You'll be competing
against all the other Chefs,

no matter which protein
you have.

And the palm
will provide your proteins.

Good luck!

Two more.

Whew!

That's a lotta
Prep work.

I used to work lunch
in downtown San Francisco.

Power lunches
are all we did.

I have three great
power lunch salmon dishes.

So I feel like
this might be my day.

Think I'm gonna go
with the first one.

I draw lamb, um...
And Kenny draws lamb.

So I think it's gonna be
pretty interesting.

He's a great friend,

but I have to be
competitive towards everyone.

Thank you very much.



That's a one-fiver.

My plan is to do something

that doesn't traditionally
go with swordfish.

Such a bargain shopper.

I don't like the way
swordfish eats.

I don't like
the texture of it.

So it's gonna be rough.

But there's no crying
in the kitchen.

Let's go!

We arrive
at the Hilton kitchen.

I open up that fridge,
I'm just like...Whew!

To be honest with you, I've
never seen a 4-pound lobster.

Those claws are almost
as big as my hand.

Oh, my God!

Looking around the kitchen,

I see everybody
with their protein.

The fish is already cut.

Porterhouse steaks are already
in cryovaced bags.

And I'm realizing

that I'm at a huge
disadvantage right now

because of the size
of these lobsters.

My plan is to first do
an olive-raisin tapenade.

I know this recipe
off the back of my hand.

I'm at my station just cutting,

and Ed's like, "those
frickin' mutant lobsters!"

And he's running by
or something,

and I'm like
"what's goin' on?"

Like I still feel like
I'm lost.

I'm like, "okay, well,
maybe I need to work

a little bit faster."

These pieces are huge.

Two people could dine on this.

They gave me these
dinosaur-style

portions of salmon.

I'm all over the place.

I don't even know
what I'm gonna do.

But it'll come to me.

Hour 15!

I've never cooked
a porterhouse steak before.

So I have zero intention

of serving a porterhouse
in an elimination challenge.

Amanda's taking her meat
off the bone.

It's not technically
a porterhouse anymore

if you take the bone awa

she will end up with
a bunch of New York strips

and a bunch of fillets.

We were asked to cook
at the palm their protein,

so I think it's not
a great move.

I'm making broiled lamb cops

with goat cheese
and olive rissole.

I've worked in center city,
Philadelphia.

I had the mayor
come into the restaurant...

Almost once a week.

So I have a good understanding
what they're looking for.

So ed and I are pretty
deep in the weeds,

trying to dig out of
our own grave.

I'm gonna do
a butter-poached lobster.

To be honest with you,

I'm not too familiar
with the power lunch.

I'm just going with the concept
of accessible and flavorful.

Somebody's burning bacon.

It's not burnt.

My dish is hand-roasted
swordfish.

Typically, it's served with
some sort of tropical salsa.

So I am taking it
into a different direction.

I'm gonna finish it

with a vanilla Bean
mustard beurre blanc.

It's something
that I've done before,

and it tastes good.

Five minutes!

Angelo, are you
using all of them?

Ha.

Doesn't k*ll you
makes you stronger, right?

Honestly, like I've spent
most of the time

breaking down
all of these lobsters.

Who has the plastic wrap?
I'm using it right here.

I'm starting to freak out

because I don't have
a lot of time

to be working on
these things tomorrow.

One minute, guys.

Three, two, one.

Let's go!

Wow.

I still haven't
figured out what I'm doing.

That's my problem.

You haven't figured out
what you're doing?

You don't know
what you're making?

I have like too many ideas.
I have one of those

stupid Too many ideas.

You gotta figure out
what you're gonna do first.

What are you gonna do?

Well, I'm just going
with what you said.

You gotta commit.
I know.

I need to get the flavor set
with the salmon.

I just really
have to make it happen.

I have these English peas,
but they're .

They're the same ones
that ed got?

I can't decide what to do.

I hope it don't
Bite me in the ass.

I thought I saw you
having peas on.

That was me,
but that was for my pea puree.

Is it cold?

No, no.
It's warm?

Yeah, it's warm.
Okay.

You know, I hang out
with Tiffany a little bit.

I think I tend to trust
Tiffany more

than anybody else
in the house.

If...For some odd reason
that I'm on the...

You're not on the bottom.
Okay.

You're not on the bottom.
Stop it.

The thing taste good...
Then you won't have a problem.

The hardest challenge is
I'm starting to doubt myself.

But she makes me feel good.
Stop doubting yourself.

Ed and Tiffany
kind of are tight,

and I'm pretty certain
that if Tiffany's fiance

caught wind of anything
that was going on,

ed would be in big trouble.

A few people think something's
going on between ed and I.

But ed is not flirting with me.

I got a man.

But it pisses me off,
though.

My pea puree.

Where the hell
is the pea pur?

Did somebody take it?
Did you see that pea puree?

Our challenge
is to make a power lunch

at the palm restaurant.

We arrive,
and it's just classic, you know?

The walls have caricatures
all over them

of all the famous people
that have eaten there

and politicians.

It feels good.

This is enough space
for 12 steaks, isn't it?

No. That's about 8.

Hello.

Chefs, can you gather
around, please?

Good morning.
I'm Bruce bozzi.

My great-grandfather
co-founded the palm in 1926,

and this is the first time
we've handed over the kitchen.

And if that's not enough
pressure,

Chef Tom colicchio
will be back here

to keep an eye on things
for me.

Day we have
a totally booked lunch

with a lot of important,
important customers.

So please,
please don't let me down.

This is the first time
he's ever

handed over the palm
to anyone else.

Everyone is definitely
feelin' the pressure.

The winning Chef
of today's challenge

not only gets
their winning dish

on our menu here in D.C.,

but your face
on one of these walls--

prime real estat
all right!

All right!
Yeah!

I think about my shiny,
smilin' mug on that wall.

I would Love it.

Good luck.
Thank you.

Amanda, you gotta get these

at least side by side
or something

so that we can move.

I think Amanda
needs to go home.

She's not very experienced,

and she shouldn't
be here right now.

Can you cook
closer to your station?

Yeah, okay.

You guys have salt?

She doesn't bring salt
or pepper with her?

Tough. You know,
we're competitors.

I-I need it.
Set it here.

I think Kelly's
using way too much salt

and not very willing
to share.

'Cause I'm gonna need salt.

I'm not gonna be like,
"nope, no salt here."

That's stupid.
You've used all the salt?

I only brought enough
for myself.

I figured out
what I'm gonna make.

I'm gonna make a pea puree,
first thing.

If it works, I'll use it.
If not, I toss it.

It's a little risky,
'cause my whole game plan

was based around pea puree.

How's it going?
Wonderful, Chef.

I'm just here to see how
you guys are working the line

and handling the pressure.

Cooking with Tom
in the kitchen,

I was very,
very intimidated.

Hot pan.
Hot, hot.

I'm making
sicilian swordfish

and I want to make sure
that the fish

is properly cooked.
I'm gonna use this right here.

Oh, you're back here.
I got a broiler right here.

I'm good.
Oh, there you go.

I'm in an area--
I'm totally isolated by myself,

and it's really nice.

They'll get me off my game

when they start runnin'
around too much.

You're k*lling me, smalls.

Guys, try to keep
the kitchen a little clean.

I know we're busy, but you know,
wipe down on the stoves.

Kelly, you got
an extra butter?

I do.

The dish I'm preparing
is a pepper rack of lamb.

Last time I did lamb,
it was for cold wars.

That didn't fare
as well as I'd hoped.

So now I'm really looking
forward to being able

to bring this lamb
to another lel.

Damn it!

How we doing, Chef?
Just checkin' things out.

Dude, where's my pea puree?

Where is my pea puree?
It's not there.

It's gone. Did you happen
to see that pea pure

that I put--I put it
in a cooler over there?

I haven't seen anything.
I'm sorry.

Where the hell is
the pea puree?

Did somebody take it?

Steve, did you take my pea puree
out of that cooler?

We had three--
no, I did not!

I did not touch your pea puree.
My fish was on top, Chef.

Alex, did you see
that pea puree?

I did not.
I did not use any peas.

The only person that has a pea
puree on their dish is Alex.

It was not made
the day before.

Alex didn't conceptualize
his dish until the day of.

It would really piss me off
if Alex stole my pea puree.

Eddie, I looked.
I couldn't find it.

That's really Up.

Alex.
You want broccolini?

I'm like, ed, calm down.

You have to
just do something else.

I have broccolini left.

You know, I'm just trying
to get him to focus back

on what he needs to do.

I'm aggravated
and pissed off,

but I don't have time
to be looking for this thing.

So I'm gonna have to come up
with a substitute.

Kenny and I
are making lamb.

The lamb that I sous vide
looks pretty good,

but I need to reat it.

When you're doing that,
you wanna make sure

you don't go higher
than the temperature

you originally cooked it at.

But I'm able to work through
those things,

and I'm pretty confident

I have a better meal
than Kenny's.

Let's try to tell the truth,
senator.

Amanda, how much time?
Can't see the clock right now.

You got a minute left.

Mr. "I'm a politician,
I like everybody."

Okay, Chefs, I'll be tasting
your dishes as well.

Look at this.

Each dish
should be judged individually.

It's not protein
against protein.

Hello.

Chefs, I'd like to introduce
you to the diners

joining us today.

At my table,
we have senator mark Warner

from Virginia.

Mika brzezinski,

Joe scarborough,
host of morning Joe.

Hi, guys.

John podesta,

President of the center
for American progress.

Uce bozzi,
executive vice president

at the palm restaurant.

Gail, who's over there?

This is Kelly O'Donnell,

capitol hill
nbc correspondent,

Luke russert,
also an nbc correspondent.

And savannah guthrie,

nbc news white house
correspondent.

And you may recognize
art Smith,

Chef and owner
of art and soul

here in Washington, D.C.

Well, we both prepared
a porterhouse steak.

Mine is on the bone.

It's served with a roasted
shallot demi-glace

and a fresh salad of arugula,
endive, and crispy potatoes.

I have prepared
what I'm calling

a duo of New York steak
and filet mignon.

I opted to take
the meat off the bone.

The garnish on the side
is pommes parisienne,

cherry tomatoes, and arugula.
Thank you both.

Let's try Amanda's
porterhouse.

I think both pieces of meat,
they really have good flavor.

Her sear is delicious.

There's great seasoning
and salt.

I liked it a lot.

I liked the draping
of the meat over.

Let's try Kelly's food next.

This is like half a cow.

It is, it is.

This is a lot more Texas
than D.C.

Do you think that was
intentional,

to go that salty?

I think she was probably
worried about under-salting.

Kelly's really does
jump out at you

and I think it's, for me,
at least, more enjoyable.

In '95 when I first came
to congress,

and everybody was having
huge steaks.

We were all drinking red wine,
smoking cigars.

The world's changed.

Time, tiff?
Two minutes.

My main concern is that

the swordfish is gonna
be cooked properly.

But I feel good about
the components of my dish,

for the most part.

Time's up!

Let's go.

I have the swordfish

that has a little bit of
a olive and raisin tapenade.

And on the side I have
a little broccolini

and just a touch of bacon.

I have the swordfish as well.

It is pan-seared.

It is served with
an israeli couscous

done in a Risotto style

with a vanilla Bean mustard
beurre blanc.

Thank you both.
Thank you. Enjoy.

This is Andrea's swordfish

with couscous Risotto.

It's really sweet.

You feel the butter.

You know that there's
some calories in this.

I'm fearful of what
it might to do me.

I know, and that's
a valid fear, right?

I don't know
if I expected the vanilla.

At first I thought
it was interesting,

and then it was like...
Not.

I do think
it's a very strong taste,

but I kind of
didn't mind that.

I think Tiffany...
Gave it some zest.

She had a lot going on here,
but it does work.

It's so distinct.

I've never had anything
like this.

Had the fish been cooked
just a little bit less,

I think this would have
been a wonderful dish.

I know that
I overcooked the fish.

Like I know without a doubt
at I'm on the bottom.

It feels worse to know
that I know this dish

and that I've done
this dish.



Thank you very much.
Gorgeous.

What's your favorite burger?
I go with the Obama one.

Yes.
That's a good one too.

Okay, um, I have
a pan-seared salmon

and a warm vegetable salad.

I've tossed spinach
and arugula.

And I have a lightly applewood
smoked piece of salmon.

It's sitting on black
forbidden rice

underneath that is a little
English pea puree.

Thank you.
Thank you. Bon appetit.

Let's all start with
Alex's salmon.

I love the sweetness
of the pea against it.

It worked instead of
having to put lemon on.

The portion is perfect.

You'll walk out of here

feeling like you've had
a great meal.

You won't feel gross.

Let's try
Stephen's salmon now.

I find it messy,
where our other friend...

It was in symphony.

Presentation--
I mean, Stephen's,

I'm pretty disappointed.

It's got a heaviness to it.
Yeah.

You have about


Can you slide down?

What's the time,
what's the time?

What's the time?!


Last few minutes
were outta control.

I'm scrambling
to finish right now.

I can barely sauce the plate.

It's a complete nightmare.

Angelo.

We have a butter-poached
lobster

served with a salad of
jicama, asian pear, arugula.

The froth over the lobster
is a lobster-scented stock.

Ed.
So what I have here

is a slow butter-poached
lobster ballotine

with a smoky eggplant
caviar

and English pea
asparagus fricassee.

Enjoy.
Enjoy.

All right,
let's start with Angelo's

butter-poached lobster.

I'm having a chewing issue.

Okay, all right.
I'm not alone in that.

The foam...Is strange.

I don't know
that I'm a foam man.

Uh, maybe the Top Chefs
are doing it in Europe,

Spain, or wherever.

I happen to like
the presentation of Ed's plate.

I think the lobster
looks very fresh.

I enjoyed the lobster.

It had flavor
right off the bat.

I actually most enjoyed
the eggplant.

I thought it had a nice
smoky flavor to it.

The peas are the weakest
piece of this dish.

They're not necessary.
I agree.

I prepared a peppered lamb
double chop.

One is boneless
and one has one single bone.

We have a fig pistachio bread
pudding fig jam, broccolini,

and a vanilla morel
demi-glace.

I prepared a double-cut
lamb chop.

It's been broiled.

It's served with braised
lamb shoulder

and olive and goat cheese
rissole,

tomato concasse
that's been pureed,

and a little bit
of mache salad.

Thank you very much.

Let's start with Kenny.

The sauce is very interesting.
It's sweet but--

maple syrup.
Yeah.

It's a fig jam
that he's piped out.

Some spinach leaves
I would have loved.

Little bit of greens.

So Oscar for best actor.

Supporting cast was not there.

Let's talk about
Kevin's lamb next.

Mine is actually
overcooked.

The meat had a little
toughness that I...

Yeah.
I found hard to get through.

But other--the balance
of it was good.

The flavor's so strong,

there's nowhere on the plate
to go for a break.

Everything is just zing-zing.

It's a beautifully
silky smooth puree of fire.

And I love spicy food.

Thank you guys so much
for coming.

Thank you all very much.
Thank you.

Thanks, guys.
Real treat.

Tom.
Hey, sir, how you doin'?

How was it back there?

Well, a little sloppy.

Running around a lot,
kinda throwing things around.

Not everybody, but a few.

Coming from a human side,

from a side where food is love,

there was love
in some of those dishes.

What y'all sweet-sweetin'
about back here?

None of your business.
I came back here to find out.

You gossipin'?
No.

I just wanna now who the
Stole my puree.

Everyone's kinda talkin'
about it.

Alex had a pea puree,

and supposedly,
someone saw it in the blender.

If Alex stole
Ed's pea puree,

it's kinda grimy.

I think we know who we need
to talk to at judges table.

Yeah.
Sure.

Okay, let's go.

Hit me like a ton of bricks.

It's already cooked
to medium-rare.

Mm-hmm.

My sense of humor
is a great gift for me.

I use it to get through
hard times.

I use it to celebrate
good times.

Being on the bottom...

Some people might...Pray.

Steve was like, "let me tell
you about being on the bottom."

In actuality, I really was
listening to what he was saying.

But what I found myself
to focus on...

Focusing on these words...

!

Really?

Stop it!

The seminar was ridiculous.

Those words...

Are gonna get me through.

I almost peed my pants.

Who could have taken it?

The only two people
who could have...

Oh, that's who you thinks
took it?

Some people think
I took Ed's pea puree.

But you know what?

It's really coincidental
that ed couldn't find his puree.

I didn't even know
he was making a pea puree.

Can we please see Alex,

Tiffany, and ed?

Thank you.

Good luck, guys.

The three of you

have the best dishes
in today's power lunch.

Oh, Jesus.
Oh, my God.

Whoo!

Tiffany, are you
wiping away tears?

Yes, I am!

I had already put up
in my mind

that I was on the bottom.

I knew the flavor was there,

but I thought, um, that I cooked
my fish a little too much.

It wasn't dried out,
and the reason being

is that you cooked
a little too soon.

Everything that you
put into it had moisture,

and some of those juices
released a bit.

It added a lot to it.

Thank you very much.
Thank you.

Ed.

I walk into the kitchen,
I have these huge things.

They look like volkswagens.
Ha ha ha!

It was really well done.

I know you felt very challenged,

but you didn't show it
in the plate.

Thank God.

Alex.

I mean, I'm very surprised
to be here.

When I heard salmon,
it's such a diverse fish

that I just couldn't figure out
what I wanted to do with it.

You know, Alex, what I enjoyed
about your dish

was that beautiful
piece of fish cooked perfectly

and that wonderful pea puree
that you put on that plate

that you swirled it across it.

I mean, I could have just
eaten a whole bowl of that.

That was absolutely delicious.

It was simple,
but yet it had great flavor.

Thank you, Chef.
Art...

You have the honor
of announcing the winner.

I enjoyed
all three dishes,

but you know,
there always is the person

that did the best job.

I'd have to say the dish
that I really, truly

loved and enjoyed was...

Alex.

Congratulations, Alex.

Thank you.
To have art Smith say

that he would just eat a plate
full of your food...

There's nothing better

than people wanting to eat
more of your food.

You get your dish on the menu
of the palm D.C.

As well as your portrait
on one of their walls.

Love it.
Thank you.

It's pretty cool
to have this mug on a wall.

You gotta cook from your own
heart and your own soul.

It's gotta be your own food
on the plate.

Now I need you to send back
some of your colleagues, please.

Thank you.
Nice meeting you, Chef.

And the winner is Alex.

Thank you.

With how silky and delicious
his English pea puree was.

I'm like,
this is Bull.

To be able to complete
this English pea puree properly,

there's no way he had
that amounof time.

They wanna see Kelly,
Andrea, Kevin.

Kevin, Kelly, and Andrea,

you have the worst dishes
in today's power lunch.

Let's start with you, Kevin.

What did you put in that
tomato concasse?

Tomatoes, garlic, and a little
bit of red Chile flakes.

None of us could figure out
what it was

because all we got was heat.

It just hit me
like a ton of bricks.

Did you taste it before you--
I did, I did.

And you didn't think
it had too much Spice?

No. I thought everything
together tasted good.

I guess the biggest problem
I had with the dish

was the lamb itself.
It wasn't seared nicely.

One chop was really overcooked.
I prefer it medium.

I think when it's mid-rare

it tends to be
a little bit fatty.

I felt the lamb--the bones
weren't properly cleaned,

so to me that sent a message--

was there enough care
put in the dish?

Andrea.

Swordfish.

It's not a fish
that I cook often.

It's not a fish that is
a favorite of mine.

You know, when you made
the statement

that it's fish that you
normally not cook,

obviously,
it's reflected in the dish.

The couscous,
it was very kind of gloopy,

and it was overcooked.

You know, in hindsight,

perhaps a fresh salad
would have been better

with a heavy fish.

What really hurt the dish
was the vanilla--

it was way too much.

The mustard
and the vanilla Bean

is something
that I've done before

and has been successful--
not that it's an excuse.

If we wanted to taste
the food that you cook

every day that you're used to,

we'd just come
to your restaurant.

Kelly.

I really wanted
to present a dish

that sort of paid homage
to the steakhouse

and traditional flavors
that go with steak.

So you really don't know
why you're here.

'Cause you did all that,
but you did one other thing too.

I think my food might have
been a little salty.

Oh, yeah. Ha.
That's why you're here.

I mean, I understand the
mistake that I made, you know.

And quite frankly, I understood
it as the ples went out.

Unfortunately, the salt,
layer after layer,

became a fatal flaw.
Sure.

You know, a bit of a slap
in the face.

Thanks.
That's all.

We'll see.

What happened?

It was too salty.

I think, honestly,
my biggest mistake was...

I've been feeling like
when I--

oh, this sucks.

Kelly didn't share her salt.

I guess that's what happens
when you don't share.

She deserves to be
on the bottom.

There were lots of mistakes
on those plates today.

I think they were just
nervous about the time.

Andrea's swordfish,
at one point,

was up under the heat lamp
for 7, 8 minutes

just sitting there.

That explains a lot, actually.
Well, sure, sure.

Just because you as a Chef
may not eat these foods

does not mean that gives you
the excuse to do them poorly.

Kevin--I get the flavors,

I get the idea, but...

There was nothing
that held that dish together.

Kevin, I can feel that...

I think his intentions
were good.

He just didn't know
how to pull it off.

Common sense.
Common sense mistakes.

You sous vide stuff because
it's idiot-proof cooking,

it's something that you
put it in, you forget about it.

Then you gotta take it out
and you have to sear it.

It's gotta overcook

because it's already cooked
to medium-rare.

It felt like they just
weren't paying attention.

They got distracted,
they got sloppy.

Kelly started layering on
that salt like crazy.

Over-salting--that's as
common sense as it gets.

Everything on that plate
was a salty mess.

You know, what concerns me
when food is over-salty,

you think about
the palette of the Chef.

When I taste over-salted food,
it makes me question the Chef.

I just don't think
she has a palette.

I've tried to play
the game, you know,

and like season to what
I thought they wanted

because they--I thought
they wanted aggressive flavors.

And when I cook my food,

that's like very delicate,

but they think it's bland.

I think we know
what we have to do.

I think so.

All right?
I agree.

Okay, let's get them
back here.

So for this challenge,

you were asked to create
a power lunch.

Unfortunately,
a lot of your dishes

left us wanting
to take a power nap.

Kevin, the lamb was cooked

when it came
out of the circulator.

By putting it under the broiler,
especially a broiler that hot,

there was no other outcome

except for overcooking
that lamb.

Kelly....

Overly salted food
just completely ruined the dish.

Andrea...

You gave us a dish
that was totally unfocused,

but it was really the vanilla
that completely ruined the dish.

Unfortunately, for one of you,

your time on Top Chef
is gonna end.

Andrea, please pack
your knives and go.

It's all right, guys.

Come on.

Don't cry.

You know, I'm disappointed,
because I don't feel like

I really got to
truly show myself,

but I think that my issues
were more mental

than anything else.

I respect the judges,

and they have
really developed palettes,

and that's awesome.

But I don't need four people
behind a table

to tell me that I can cook,

'cause I already know
that I can.

That'll be all.
Thank you.

It's me.

Hug it out.
You know we will.

It's a game,

so I guess, you know,

I didn't play the game well
today.

Good luck, guys.

I didn't wanna go home
this early,

but at the end of the day,
I can't change it at this point

so I move on.

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next on Top Chef...

We're serving some ambassadors
from the world.

As I get Brazil,
I'm like, "jesus,

do they even have a cuisine?"

Oh!
Ah! Gotcha this time.

Alex gets really aggressive.

I'm surprised
that he's still here.

!
When you watch Alex cook,

he's, like, throwing darts
at a wall

and hopes it works,
and it doesn't work.

Five minutes!

People are starting
to put out their plates,

and I'm still making
the salsa.

I think Alex needs
more focus in the dish.

I don't feel China less
is well represented.

I think amand's
beef bourguignon needs beef.