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WWW.MY-SUBS.COM
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Gordon: Previously
on "masterchef"...
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It's your first
dessert challenge.
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Your futures in this kitchen
are at stake right now.
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Do not crumble under pressure.
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Considering I'd never
done this before,
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I'm pretty confident that
I've nailed this right now.
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- Well done, all of you.
- Yes!
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Make your way up to the balcony.
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One of you have cooked
for your very last time
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inside this incredible kitchen.
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Evan, please place your
apron on your bench.
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Noah: Let's go, evan!
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Tonight...
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We are now down to the top 16.
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The home cooks fight
for immunity...
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- Let's go!
- ...In an epic team challenge.
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- Blue team! - Joe: Two captains
will teach the entire team
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how to execute a
three-course italian meal.
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Your future in this competition
depends on these people.
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- Ah, you burned me.
- Oh!
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- I know exactly what I'm doing. Trust me.
- Okay.
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Joe: We've never done a
challenge this difficult
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this early on, with this many
home cooks in the kitchen.
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- ( bleep ) hell. - But, season
10, this is the time to do it.
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( music playing )
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- yeah!
- Whoo!
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- Welcome, guys.
- Awesome.
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- Top 16, baby.
- Let's go.
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Let's get it, let's
get it, let's get it.
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There we go!
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- Uh-oh. I knew it.
- Oh, boy.
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Fred: Oh, it is a
team challenge.
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I hate team challenges.
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A team challenge,
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you have to give
up some control.
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I'm used to being by myself.
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I like cooking alone.
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I hate putting my fate in
the hands of other people.
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We are now down to the
top 16 home cooks
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to the extraordinary 10th
season of "masterchef."
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- come on!
- Yeah!
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Wicked! Yeah!
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Tonight, you have
a team challenge,
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and the challenge
you face tonight--
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the biggest risk
that I personally
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have ever taken in
this competition.
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( murmuring )
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but first, let's
divide up into teams.
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From bri to the right,
you're the red team.
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From michael to the left, you're the
blue team. Please put on your aprons.
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Jamie: It's a team challenge, and
you better get your team on point
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or you're not gonna have immunity.
That's the bottom line.
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I was on the losing
team the first time.
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I'm not used to losing,
so at this point,
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I'm just hoping I'm
on the right team.
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Red team redemption, right here.
Let's go.
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Now, all of you
take a look around,
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because your future in this
competition depends on these people.
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But there is one very
important aspect
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that is still up in the
air-- your captains,
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who today will have a lot
riding on their shoulders.
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Because those captains are
heading to a restaurant.
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And let me tell you something, it's one
of the best in all of los angeles.
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It's a restaurant that I happen
to know very, very well,
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because we will be going
to my restaurant...
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Osteria mozza.
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- Wow.
- Let's go, joe!
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How awesome.
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Two captains will have to learn
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how to make a
gourmet, authentic,
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three-course italian meal.
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- Oof.
- So cool.
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You will then have
to come back here
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and teach the entire team
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how to execute that meal for us.
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- Ooh.
- Awesome.
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- Let's do it.
- I like it.
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This is the 10th anniversary
of "masterchef."
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in none of those 10
years of "masterchef"
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have I ever, ever brought
amateur home cooks
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into the kitchen
of my restaurant.
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Love that. Let's roll.
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Now, if you think you
have what it takes
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to lead your team to victory,
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and you want to be the
captain, raise your hands.
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( chuckles )
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right, hands down.
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Convince us, and joe especially,
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why you should be the captain.
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To start, I'm italian.
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Done deal. Sign him up.
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- That's fair, right? - That already
qualifies you for many things, but continue.
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I have not lost any challenge
in the masterchef kitchen yet.
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- Mm. - I have also worked
worked in several restaurants,
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including in a 3 michelin star
kitchen for a month this summer.
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- Good stuff.
- For starters, I'm literally a captain.
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- You are a captain.
- As long as we communicate,
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I feel like I can run this
team straight to victory.
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- Interesting. - I'd love to get
in your restaurant and learn.
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I have leadership skills. I
think I'm a great communicator.
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I run a business. I have more
employees than teammates right now,
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which means, you know,
I know how to do this.
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Compelling, because
running a business
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is a big part of restaurants.
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Subha, you're the only one
who doesn't raise your hand?
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You don't wanna
hang out with me?
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I thought me and you in my
car, we could be pretty good.
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Sexy subha and jazzy joe
down highland boulevard.
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- Sexy subha and jazzy joe.
- No.
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Leadership is all about
leading when needed
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and following when needed to be.
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- That's admirable.
- Appreciate that.
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That said, from the blue team,
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I've decided that I'd like
michael to be the captain.
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Well done, buddy. You got this.
You got this, buddy.
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From the red team, nick
to be the captain.
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- Let's go, baby.
- All right.
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- The nicks!
- Hope you guys are ready
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for what you've signed up for.
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Let's go. The car awaits.
Let's go to osteria mozza.
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- Guys, you got this. Memory.
- Take notes.
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- Remember everything.
- Good luck, man.
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- All the little stuff. Pay attention.
- We believe in you!
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Drive carefully, joe.
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Joe: All right, boys, let's go.
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My strategy is essentially to
take as many notes as I can.
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I want to bring everything
back to my team
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so that we can perfectly replicate
what I see at osteria mozza.
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My overall strategy is
to really take charge.
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I have my own business.
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When I build a house,
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I don't actually lift a hammer.
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I'm gonna be
managing everything.
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All right, boys, we're here.
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- Here we go.
- Welcome to osteria mozza.
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Liz is the executive
chef of the osteria.
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This is michael, captain
of the blue team,
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and nick, captain
of the red team.
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- Hello, michael.
- Nice to meet you.
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How are you, chef?
Nice to meet you.
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So, today, liz will demonstrate
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and teach you how to make
three of the signature dishes
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- of osteria mozza.
- Awesome.
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- Right, liz?
- Yeah.
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First is a pasta course,
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the ricotta and egg raviolo
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with brown butter and sage.
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It's a very simple dish.
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It is just a pasta stuffed
with ricotta filling
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and an egg yolk in the middle.
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And when you cut into it, the
egg just oozes right out.
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It has to ooze, though.
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So, we are going to start
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by making the filling
for the raviolos.
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Joe: Start with the
ricotta, which is dry.
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Grana padano dried
grating cheese.
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- And then you have nutmeg.
- We're gonna do just a few turns in there.
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It can be very
sharp and pungent,
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so it's really a
very small quantity.
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Liz: Now we're gonna
make the pasta dough.
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Two cups of just regular
all-purpose flour.
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Isn't this how your
grandma did it?
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- My grandmother still does it this way.
- Nona?
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- She's 99.
- Wow.
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I think this is the most difficult
challenge yet, but at the same time,
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making an italian pasta
dish from scratch,
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is something that I did
with my family growing up,
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and that's something that
joe and I share in common.
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This is your make or
break time, okay?
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If you mess this up,
you gotta start over.
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Joe: The egg yolk, which is
the star of this raviolo,
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will nestle into the ricotta.
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The ricotta gets warm, the
yolk warms up a little bit,
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but is still perfectly runny.
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Michael: The pasta
dish is very simple.
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There's actually not
very many ingredients.
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It's all about technique.
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Joe: What is the sauce
for this pasta?
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Literally, butter and sage.
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We're browning the butter
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and frying the sage
in that butter.
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So, as much as I feel confident
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in my own abilities to cook,
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can I communicate
it to my team?
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I mean, this is basically
a game of telephone.
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And see how bubbly
it is, and foamy?
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That's perfectly browned butter.
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- Amazing. - And joe's gonna
garnish with some grana padano.
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- And this is ready to serve.
- Michael: Beautiful.
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Go ahead, cut it open.
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- Wow.
- Ooh, wow.
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That's what you're looking for.
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All right, second dish.
This is...
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Lamb rack in a tahini and
dried persian lime marinade.
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The marinade is very simple
and straightforward.
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So, I'm gonna start here with tahini,
coriander, and smoked paprika,
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and that gives it
really good color.
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You notice the quantity of the
seasoning that she's using?
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A lot of salt. Oh, my gosh.
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I think if one of
you two figured out
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how to season it properly,
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you could probably win
the whole competition.
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- It's that important.
- Right.
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- Hmm. - So, this takes at
least seven minutes per side.
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- Wow.
- So, when you're cutting the lamb,
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you're following the bones.
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You want it to be as close
to even as possible.
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- Sure.
- For plating,
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just a little
dollop of marinade.
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Some broccolini, do a little
cross with your lamb.
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And, obviously, the more
attractive piece on top.
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- Wow.
- Next, we are going to do the sea trout
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with the umbrian lentils and
the red cabbage sottaceto.
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- We want the cabbage to be
soft, but not mushy. - Okay.
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Okay, so, while the
cabbage is cooking down,
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we're gonna start our lentils.
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Joe: The lentils
are tricky, right?
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Like, you get lentils around
a lot, they're like mush.
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- Bad.
- Bad.
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You want to feel each
one under your teeth.
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This is tasmanian sea trout.
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Salt the skin,
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but not pepper it.
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In order to get evenly crispy
skin, you hold it down.
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And if your fingers slip,
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the skin will slide right off.
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You'll have, like, a bald fish.
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Nick: There's a lot
of pressure here.
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It's me versus michael,
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trying to soak in as much
information as we can.
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I have to be drawing diagrams,
I have to be taking notes.
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It's sort of a crazy thing,
because if the captain
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doesn't get the
right information,
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then it's over and we lose.
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Now I'm gonna teach you an
italian nona secret for real.
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You have to finish
everything with olive oil.
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See, adding fat will give it,
like, a creamy, sheeny effect.
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All right, so here is, really,
your moment of truth.
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Is your fish overcooked?
Is your skin crispy?
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- Is your skin still on the fish?
- Both: Wow.
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00:09:43,930 --> 00:09:47,350
- I got really, really nice
crispy skin here. - Awesome.
242
00:09:47,400 --> 00:09:48,850
- Wow.
- We're gonna get that right on top.
243
00:09:48,900 --> 00:09:50,020
Take a little bit
of the cabbage,
244
00:09:50,060 --> 00:09:51,730
- and that's it.
- Joe: Voila.
245
00:09:51,770 --> 00:09:53,190
- Nick: Beautiful.
- Thank you.
246
00:09:53,230 --> 00:09:55,990
Now, this is an osteria
mozza classic staple.
247
00:09:56,030 --> 00:09:58,320
This is not entry level,
obviously, today.
248
00:09:58,360 --> 00:10:00,780
You have to become not
only expert cooks,
249
00:10:00,830 --> 00:10:03,700
but cooking instructors when we head
back to the masterchef kitchen.
250
00:10:03,750 --> 00:10:06,280
You really have not
made this easy on us.
251
00:10:06,290 --> 00:10:08,080
Nick: This is the first
time I've actually felt
252
00:10:08,120 --> 00:10:10,120
really stressed in
this competition.
253
00:10:10,170 --> 00:10:12,630
I don't know how I'm possibly
going to pull this off.
254
00:10:12,670 --> 00:10:14,450
Best of luck. Liz, thank you.
255
00:10:14,460 --> 00:10:15,920
- That was awesome.
- You're so welcome.
256
00:10:15,970 --> 00:10:18,580
- Thank you very much.
- Thank you so much.
257
00:10:18,590 --> 00:10:22,090
( music playing )
258
00:10:28,020 --> 00:10:29,810
michael just needs to get here.
I'm ready to cook.
259
00:10:29,850 --> 00:10:31,230
Absolutely, I'm ready to soak up
260
00:10:31,270 --> 00:10:32,980
what he's got to
throw down, man.
261
00:10:33,020 --> 00:10:35,480
No egos in the kitchen.
Nick's steering the ship.
262
00:10:35,530 --> 00:10:38,030
- We all listen to nick.
- Yeah.
263
00:10:38,070 --> 00:10:40,150
- Confident about your strategy?
- Very.
264
00:10:40,200 --> 00:10:41,820
Who on your team are you
worried about, michael?
265
00:10:41,870 --> 00:10:43,410
I don't think I really
have a worry right now,
266
00:10:43,450 --> 00:10:44,620
'cause I've kind of
laid it out in a way
267
00:10:44,660 --> 00:10:46,290
that everybody has a role.
268
00:10:46,330 --> 00:10:47,660
Do you have any weak
points on your team?
269
00:10:47,710 --> 00:10:49,120
If I am a good leader,
270
00:10:49,170 --> 00:10:50,540
I don't think I should
have any weak points.
271
00:10:50,580 --> 00:10:52,830
I totally agree. It's
time to get in there
272
00:10:52,880 --> 00:10:56,960
and teach your teams how to make the
three-course italian meal that you just saw.
273
00:10:57,010 --> 00:10:59,540
I want to see three
dishes of each course.
274
00:10:59,550 --> 00:11:02,390
- That's one per judge, nine in total.
- Okay.
275
00:11:02,430 --> 00:11:04,640
You will have one hour
to pull this off.
276
00:11:04,680 --> 00:11:07,260
You better get moving,
'cause your time starts now.
277
00:11:11,980 --> 00:11:12,940
Whoo!
278
00:11:12,980 --> 00:11:14,520
Yo, guys, let's go!
279
00:11:14,570 --> 00:11:16,480
Red team, let's go,
let's go, let's go.
280
00:11:16,530 --> 00:11:18,570
Come on, come on, come on,
come on, come on, come on.
281
00:11:25,740 --> 00:11:28,620
I want to see three
dishes of each course.
282
00:11:28,660 --> 00:11:31,410
- That's one per judge, nine in total.
- Okay.
283
00:11:31,460 --> 00:11:33,670
You will have one hour
to pull this off.
284
00:11:33,710 --> 00:11:36,880
You better get moving,
'cause your time starts now.
285
00:11:41,050 --> 00:11:41,920
Whoo!
286
00:11:41,970 --> 00:11:43,590
Yo, guys, let's go!
287
00:11:43,640 --> 00:11:45,470
Red team, let's go,
let's go, let's go.
288
00:11:45,510 --> 00:11:47,810
Come on, come on, come on,
come on, come on, come on.
289
00:11:47,850 --> 00:11:50,850
- We're gonna cut right to the chase
here, okay? - The clock is ticking.
290
00:11:50,890 --> 00:11:52,600
- What's up, guys?
- Welcome back.
291
00:11:52,650 --> 00:11:54,190
- How'd it go, buddy?
- All right. Good stuff, man.
292
00:11:54,230 --> 00:11:56,150
We spent a whole day with
joe at the restaurant.
293
00:11:56,190 --> 00:11:58,480
And we have three different
recipes we're doing today.
294
00:11:58,530 --> 00:12:00,900
- Okay.
- Ricotta and egg raviolo,
295
00:12:00,950 --> 00:12:02,900
which has the raw egg inside.
296
00:12:02,950 --> 00:12:05,320
Second is a lamb rack
that's marinated
297
00:12:05,370 --> 00:12:08,660
in a tahini and lime marinade
with grilled broccolini.
298
00:12:08,700 --> 00:12:11,160
The last dish is a sea trout.
299
00:12:11,210 --> 00:12:12,960
I'm breaking you
guys up into teams.
300
00:12:13,000 --> 00:12:15,960
Sarah and shari, you
guys are on pasta.
301
00:12:16,000 --> 00:12:18,460
This dish is extremely fragile.
302
00:12:18,500 --> 00:12:20,760
If you break the
yolks, game over.
303
00:12:20,800 --> 00:12:23,130
The lamb dish, noah and liz.
I know you can knock
304
00:12:23,180 --> 00:12:25,180
this one out of the park.
Lamb, I mean, come on.
305
00:12:25,220 --> 00:12:26,970
- That's you, right?
- Let's roll. Absolutely.
306
00:12:27,010 --> 00:12:28,890
The fish dish is the
most complicated.
307
00:12:28,930 --> 00:12:30,100
I'm putting all three
of you, but, dorian,
308
00:12:30,140 --> 00:12:31,600
- I want you in charge.
- Okay.
309
00:12:31,640 --> 00:12:34,390
Sam, you're actually gonna
be the one cooking the fish.
310
00:12:34,440 --> 00:12:36,100
And, subha, I have a good
feeling you can handle
311
00:12:36,150 --> 00:12:38,270
- some frickin' lentils.
- Absolutely.
312
00:12:38,320 --> 00:12:40,360
- Jamie, you're a big fish guy, right?
- Yes, sir.
313
00:12:40,400 --> 00:12:41,320
- Do you want to take the lead on the fish?
- Absolutely.
314
00:12:41,360 --> 00:12:42,780
All right, let's do that.
315
00:12:42,820 --> 00:12:45,030
With jamie, I do
want to put bri,
316
00:12:45,070 --> 00:12:47,160
who's got that really
delicate plating ability.
317
00:12:47,200 --> 00:12:49,240
So, there's a lentil
nest on the bottom,
318
00:12:49,290 --> 00:12:51,190
fish on top, and then
the cabbage on top?
319
00:12:51,200 --> 00:12:52,660
Exactly.
320
00:12:52,710 --> 00:12:54,660
So, on lentils, that's
really fine knife work,
321
00:12:54,710 --> 00:12:56,080
but if you're
comfortable with that--
322
00:12:56,130 --> 00:12:58,130
- it's brunoise.
- It's brunoise, yeah.
323
00:12:58,170 --> 00:13:01,170
I want the lamb station to be
handled by keturah and fred.
324
00:13:01,210 --> 00:13:03,460
And then the shallots, are
they diced or sliced?
325
00:13:03,470 --> 00:13:04,840
Those are really
finely kind of diced.
326
00:13:04,880 --> 00:13:07,760
And then we got wuta and
renee on the ravioli.
327
00:13:07,800 --> 00:13:10,850
You want to boil it as long as it
takes for the butter to brown.
328
00:13:10,890 --> 00:13:12,520
The grated parmesan,
is it on top?
329
00:13:12,560 --> 00:13:14,480
Yeah, you just do a
nice microblend.
330
00:13:14,520 --> 00:13:16,230
I can help with that at the end.
331
00:13:16,270 --> 00:13:17,310
In all honesty, is
this kind of challenge
332
00:13:17,360 --> 00:13:19,020
too early for these amateurs?
333
00:13:19,070 --> 00:13:21,190
I really don't know. We've
never done a challenge
334
00:13:21,230 --> 00:13:24,900
this difficult this early on with
this many home cooks in the kitchen.
335
00:13:24,950 --> 00:13:27,570
We might be pushing the
envelope, but season 10?
336
00:13:27,620 --> 00:13:28,490
This is the time to do it.
337
00:13:28,530 --> 00:13:30,200
Hey, guys, we're gonna win this.
338
00:13:30,240 --> 00:13:32,150
- Get in here, get in here.
- Let's kill it today.
339
00:13:32,160 --> 00:13:33,490
- One, two...
- Three.
340
00:13:33,540 --> 00:13:35,250
- Red team.
- Blue team!
341
00:13:35,290 --> 00:13:37,670
Let's go, guys. 50
minutes remaining.
342
00:13:37,710 --> 00:13:39,170
- Let's go!
- Break!
343
00:13:42,590 --> 00:13:44,710
Start separating the
eggs very carefully.
344
00:13:44,760 --> 00:13:47,550
We also need to get the ricotta
strained in the cheesecloth.
345
00:13:47,590 --> 00:13:49,890
I'm feeling extremely strong
right out of the gate
346
00:13:49,930 --> 00:13:51,600
after mike explains
all the recipes.
347
00:13:51,640 --> 00:13:53,220
How are we with the cabbage?
348
00:13:53,270 --> 00:13:54,680
Go a little thinner.
A tiny bit thinner.
349
00:13:54,730 --> 00:13:57,180
He's giving us out notes.
I'm ready to go.
350
00:13:57,230 --> 00:13:59,060
Pick your lambs. Which lambs? I
think these are the two best.
351
00:13:59,110 --> 00:14:01,190
I would say cut them all
352
00:14:01,230 --> 00:14:02,940
- and see which get the most
beautiful cuts. - Absolutely.
353
00:14:02,980 --> 00:14:05,070
So, for the brown butter, I
have a whole stick of butter.
354
00:14:05,110 --> 00:14:06,940
Good. Yeah, you don't really
have to cut it up like that,
355
00:14:06,990 --> 00:14:08,030
if you don't want,
but either way.
356
00:14:08,070 --> 00:14:10,320
Nick is taking complete charge,
357
00:14:10,370 --> 00:14:13,330
and he's making sure that our
flavors are exactly on point.
358
00:14:13,370 --> 00:14:14,830
I'm trusting the kid right now.
359
00:14:14,870 --> 00:14:17,200
All right, so, it's got
to be super salty.
360
00:14:17,210 --> 00:14:18,910
- When you get a chance, nick.
- Like, way saltier than you think.
361
00:14:18,960 --> 00:14:21,630
Nick, I need you at your
earliest convenience.
362
00:14:21,670 --> 00:14:24,630
Everyone's calling my name and
getting me to help clarify things,
363
00:14:24,670 --> 00:14:26,130
which is okay because I
couldn't have possibly
364
00:14:26,170 --> 00:14:27,840
put everything down
on those pages.
365
00:14:27,880 --> 00:14:30,800
First we cook the meat, and
then let's grill this off.
366
00:14:30,850 --> 00:14:34,100
- That needs to rest and this doesn't.
- Absolutely, absolutely.
367
00:14:34,140 --> 00:14:37,060
Pasta dough? Eh, whatever.
I've done it before.
368
00:14:37,100 --> 00:14:39,350
It might not be perfect,
but I can accomplish it.
369
00:14:39,400 --> 00:14:40,640
Renee, how's the dough?
370
00:14:40,690 --> 00:14:42,860
- I'm getting it done.
- All right.
371
00:14:42,900 --> 00:14:45,850
- Let's get it in the fridge
as soon as we can. - Yep.
372
00:14:45,860 --> 00:14:48,820
So nick made ravioli as his signature
dish, which were very, very good.
373
00:14:48,860 --> 00:14:51,740
I think nick has an edge, but I
think michael has the experience
374
00:14:51,780 --> 00:14:54,910
and the maturity to drive
his team to victory.
375
00:14:54,950 --> 00:14:56,790
This is joe's restaurant,
376
00:14:56,830 --> 00:14:59,710
so we are not sending anything
out that looks like crap.
377
00:14:59,750 --> 00:15:02,240
Nick: Hey, we've got 40 minutes.
We've got 40 minutes to go.
378
00:15:02,250 --> 00:15:03,670
So the jeopardy this evening
379
00:15:03,710 --> 00:15:07,170
is that one full team will
be facing elimination.
380
00:15:07,210 --> 00:15:10,460
- And the winning team will be
safe on the balcony. - Yes.
381
00:15:10,470 --> 00:15:12,300
I'm gonna get the
water on, sarah.
382
00:15:12,350 --> 00:15:14,930
Okay. Salty as the sea.
383
00:15:14,970 --> 00:15:17,220
I'm not worried about
the pasta itself.
384
00:15:17,270 --> 00:15:19,430
I actually have a
pasta maker at home,
385
00:15:19,480 --> 00:15:22,720
and instead of play-doh, my
daughter and I make pasta.
386
00:15:22,730 --> 00:15:26,650
She rolls out the dough and I'm
cranking out actual pasta.
387
00:15:26,690 --> 00:15:29,030
- It's looking good, sarah. It looks good.
- Thank you.
388
00:15:29,070 --> 00:15:31,070
All right, darlin', you got some cabbage
in there? You want a little bit more?
389
00:15:31,110 --> 00:15:33,160
- This is probably good, yeah.
- That's probably plenty.
390
00:15:33,200 --> 00:15:35,280
I'm gonna add the balsamic
in, like, three minutes.
391
00:15:35,330 --> 00:15:37,370
- Okay.
- Subha: Okay, lentils are going in.
392
00:15:37,410 --> 00:15:40,250
- How you doing, subha?
- Good, good. So far, so good.
393
00:15:40,290 --> 00:15:42,710
I feel very comfortable
cooking lentils.
394
00:15:42,750 --> 00:15:44,670
There's over 30 varieties
of lentils in india,
395
00:15:44,710 --> 00:15:45,960
and I cook them all the time.
396
00:15:46,000 --> 00:15:47,540
Spatula, spatula.
397
00:15:47,590 --> 00:15:49,300
- Rubber spatulas.
- Okay, here you go.
398
00:15:49,340 --> 00:15:51,670
- Thank you.
- Yep. Whoo!
399
00:15:51,720 --> 00:15:53,050
This looks awesome.
400
00:15:53,090 --> 00:15:54,760
Noah: My grandma taught me
401
00:15:54,800 --> 00:15:56,760
how to make a lamb
roast when I was a kid,
402
00:15:56,810 --> 00:15:59,100
but I've never done a
marinade like this,
403
00:15:59,140 --> 00:16:01,980
which makes me more excited
because that's why I'm here,
404
00:16:02,020 --> 00:16:04,600
is to do things outside my
comfort zone and to learn.
405
00:16:04,650 --> 00:16:07,820
- Mike, taste this.
- Mm.
406
00:16:07,860 --> 00:16:09,900
- Dead on?
- Delicious. A little more salt.
407
00:16:09,940 --> 00:16:11,780
It's not seasoned. I'll
let you season it.
408
00:16:11,860 --> 00:16:13,570
We'll do your stuff, and taste it.
Taste, taste.
409
00:16:13,610 --> 00:16:15,160
Then I'm putting lamb in it,
so make sure it's good.
410
00:16:15,200 --> 00:16:18,740
Taste this.
411
00:16:18,790 --> 00:16:21,330
- Boom. Nailed it, awesome.
- Yeah?
412
00:16:21,370 --> 00:16:23,710
Remember, we're only doing
four pieces of fish.
413
00:16:23,750 --> 00:16:24,920
Four that are the
exact same size.
414
00:16:24,960 --> 00:16:26,750
Four of the best pieces there.
415
00:16:26,790 --> 00:16:28,920
I've cooked fish hundreds
if not thousands of times.
416
00:16:28,960 --> 00:16:31,590
But I took the first
piece of fish,
417
00:16:31,630 --> 00:16:35,180
slapped it in a hot pan, and
the skin just slid right off.
418
00:16:35,220 --> 00:16:37,680
Right off the bat, that
was kind of a bad omen.
419
00:16:37,720 --> 00:16:39,720
Sam, please let me know
if you need any help.
420
00:16:39,770 --> 00:16:43,770
I really don't, but I want to
fire more fish to practice.
421
00:16:43,810 --> 00:16:47,270
- No cast iron?
- Nah, stainless. Hundred percent.
422
00:16:47,310 --> 00:16:49,610
- They gotta be piping hot.
- Yeah, I know.
423
00:16:51,610 --> 00:16:53,150
Gordon: 30 minutes to go.
424
00:16:53,200 --> 00:16:55,110
We've got to get
cooking, guys, let's go.
425
00:16:55,160 --> 00:16:56,940
Right, captain nick,
who's doing what?
426
00:16:56,950 --> 00:16:59,120
So, we have renee and
wuta up on pasta.
427
00:16:59,160 --> 00:17:01,200
I'm kind of floating over here, 'cause
it's kind of a tricky dish to do.
428
00:17:01,250 --> 00:17:02,950
Okay, good. Who's
doing the lamb?
429
00:17:03,000 --> 00:17:06,080
The lamb is that back row right
there with fred and keturah.
430
00:17:06,130 --> 00:17:09,000
Then we've got bri, jamie,
and micah on the fish.
431
00:17:09,050 --> 00:17:10,630
- Okay, keep it going.
- Yes, chef. Thank you.
432
00:17:10,670 --> 00:17:12,550
Michael, how do you feel
where you are right now?
433
00:17:12,590 --> 00:17:14,090
Oh, man, I think
everybody's kicking ass.
434
00:17:14,130 --> 00:17:16,010
Noah and liz are on the lamb.
435
00:17:16,050 --> 00:17:17,550
Dorian's in charge
of the fish station,
436
00:17:17,600 --> 00:17:20,430
and sarah and shari
are on pasta.
437
00:17:20,470 --> 00:17:23,100
- Everything tastes good, it's seasoned.
- So, what about the pasta?
438
00:17:23,140 --> 00:17:25,390
- When are you gonna start rolling
that out? - The pasta's chilling.
439
00:17:25,440 --> 00:17:28,100
- We got about four more
minutes on the chill. - Okay.
440
00:17:28,150 --> 00:17:29,940
- Who's cooking the lamb? - I'm going
to do it in the next two minutes.
441
00:17:29,980 --> 00:17:32,070
So, what's the big issue
with grilling it?
442
00:17:32,110 --> 00:17:34,320
- Rendering fat.
- So be careful you don't burn it
443
00:17:34,360 --> 00:17:36,150
- before you render it.
- Okay.
444
00:17:36,200 --> 00:17:37,900
- Hi, joe. Hi, aarón.
- When are you gonna
445
00:17:37,910 --> 00:17:39,320
start rendering this thing?
446
00:17:39,370 --> 00:17:41,410
I'm gonna be putting it on in
a minute and thirty seconds.
447
00:17:41,450 --> 00:17:43,580
- Who's doing the brown butter?
- I'm doing the brown butter.
448
00:17:43,620 --> 00:17:45,450
Okay, don't take
it too dark, okay?
449
00:17:45,500 --> 00:17:47,790
Make sure you know
when that point is.
450
00:17:47,830 --> 00:17:49,750
- Again, be careful. Taste it, yes?
- Okay.
451
00:17:49,790 --> 00:17:52,090
Michael?
452
00:17:52,130 --> 00:17:54,300
- Is he ready?
- No.
453
00:17:54,340 --> 00:17:55,630
I think it still needs
another minute.
454
00:17:55,670 --> 00:17:57,720
That white was getting
a little higher
455
00:17:57,760 --> 00:17:59,760
- last time I saw it, so don't move yet.
- Got it.
456
00:18:00,720 --> 00:18:02,460
- Renee?
- Yes.
457
00:18:02,470 --> 00:18:04,010
- Give me a w.
- W.
458
00:18:04,060 --> 00:18:05,020
- Give me an a.
- A.
459
00:18:05,060 --> 00:18:06,350
- Give me a t.
- T.
460
00:18:06,390 --> 00:18:07,680
- Give me an e.
- E.
461
00:18:07,730 --> 00:18:09,770
- Give me an r.
- R.
462
00:18:09,810 --> 00:18:12,560
- Water.
- For?
463
00:18:12,610 --> 00:18:13,770
- Pasta.
- Pasta.
464
00:18:13,820 --> 00:18:15,610
- On.
- Oh! Duh!
465
00:18:15,650 --> 00:18:17,440
Oh, my god.
466
00:18:17,490 --> 00:18:20,820
I had a really stupid moment.
I apologize.
467
00:18:30,790 --> 00:18:32,670
- Water.
- For?
468
00:18:32,710 --> 00:18:35,090
- Pasta.
- On!
469
00:18:35,130 --> 00:18:37,510
- Oh! Duh!
- Oh, my god.
470
00:18:37,550 --> 00:18:41,840
I had a really stupid moment.
I apologize.
471
00:18:41,890 --> 00:18:44,010
We're good, we're good.
Let's get two.
472
00:18:44,060 --> 00:18:46,310
All right, renee,
go get the dough.
473
00:18:46,350 --> 00:18:48,810
I'm feeling good. I had a
little bit of a dumb moment,
474
00:18:48,850 --> 00:18:50,810
'cause I'm like,
"huh?" with the water.
475
00:18:50,860 --> 00:18:54,610
But, hey, it's okay! You
know, I'm getting it.
476
00:18:54,650 --> 00:18:57,860
- The pasta is rested. Does that
feel right? - Oh, that's beautiful.
477
00:18:57,900 --> 00:19:00,110
- Oh, awesome.
- Yeah, that's really beautiful.
478
00:19:04,120 --> 00:19:06,660
What we need to see
right now, gentlemen,
479
00:19:06,700 --> 00:19:10,110
is the captains being less
vocal and more hands-on.
480
00:19:10,120 --> 00:19:11,620
We can't have this
much liquid in there,
481
00:19:11,670 --> 00:19:13,920
so I would figure out a way
to get some of that out.
482
00:19:13,960 --> 00:19:15,290
Joe: Neither captain has cooked.
483
00:19:15,340 --> 00:19:17,340
They're walking around
like a soccer coach,
484
00:19:17,380 --> 00:19:19,260
- yelling at people.
- You can go a tiny bit darker.
485
00:19:19,300 --> 00:19:21,760
- They actually burnt them a little bit.
- Okay, burn 'em.
486
00:19:21,800 --> 00:19:24,180
There's gonna be a point that they're
gonna have to get in there and cook.
487
00:19:24,220 --> 00:19:26,140
Let's go, captains.
Let's get in there.
488
00:19:26,180 --> 00:19:28,020
Let's get hands-on.
489
00:19:30,100 --> 00:19:33,560
My cutting board is
moving way too much.
490
00:19:33,610 --> 00:19:36,230
I definitely need to focus the
most on the pasta station.
491
00:19:36,280 --> 00:19:39,320
I think renee is struggling a
little bit with the dough.
492
00:19:39,360 --> 00:19:40,490
We don't want to fold it, right?
493
00:19:40,530 --> 00:19:41,740
'cause we're just
gonna make it dry.
494
00:19:41,780 --> 00:19:43,490
This raviolo has to be perfect,
495
00:19:43,530 --> 00:19:45,660
so I have to jump in
there and do it myself.
496
00:19:45,700 --> 00:19:46,980
The dough looks so pretty.
497
00:19:46,990 --> 00:19:48,240
- It does. Nice job.
- Thank you.
498
00:19:48,290 --> 00:19:49,200
You did a really
good job with it.
499
00:19:49,250 --> 00:19:51,110
Use the eggs as a guide,
500
00:19:51,120 --> 00:19:53,040
'cause that's about
the size of the yolk.
501
00:19:53,080 --> 00:19:55,330
- Sure.
- So we're gonna have room for about two
502
00:19:55,380 --> 00:19:56,790
- plus the top.
- Okay.
503
00:19:56,840 --> 00:19:58,300
So, wuta, when we
go brown butter,
504
00:19:58,340 --> 00:19:59,840
I want to do, like,
two or three pans
505
00:19:59,880 --> 00:20:02,170
just to make sure we're totally
good on it, all right?
506
00:20:02,220 --> 00:20:04,180
'cause if it burns, we're totally
screwed with one of them,
507
00:20:04,220 --> 00:20:05,720
- so let's do, like, three.
- Okay.
508
00:20:05,760 --> 00:20:09,220
15 minutes remaining.
Let's go, guys!
509
00:20:09,270 --> 00:20:11,270
Speed up, please!
510
00:20:11,310 --> 00:20:12,430
I actually don't think that
you've seared it enough,
511
00:20:12,480 --> 00:20:13,810
if I'm being very
honest with you.
512
00:20:13,850 --> 00:20:15,230
- Okay, put them back--
- I don't like this.
513
00:20:15,270 --> 00:20:16,400
Put them back on
the grill, then.
514
00:20:16,440 --> 00:20:17,900
I'll let you be the
lamb master, okay?
515
00:20:17,940 --> 00:20:20,980
I want nick to come to the
back a little bit more
516
00:20:21,030 --> 00:20:23,950
and check on the lamb, because
I know how to make lamb,
517
00:20:23,990 --> 00:20:26,950
but I don't know how to make
lamb to osteria mozza standards.
518
00:20:26,990 --> 00:20:29,160
- Nick!
- One sec, one sec.
519
00:20:29,200 --> 00:20:30,700
He does seem to be
quite preoccupied
520
00:20:30,750 --> 00:20:32,080
with the pasta station,
521
00:20:32,120 --> 00:20:34,210
but I do need him to give me
522
00:20:34,250 --> 00:20:36,880
a little bit more guidance.
523
00:20:36,920 --> 00:20:38,000
That's, like-- that's rare.
524
00:20:41,590 --> 00:20:44,550
- Salt everywhere. - Salt everywhere.
Pepper only the non-skin side, okay.
525
00:20:44,590 --> 00:20:46,300
- Yep, you got it.
- Jamie: I'm confident about the fish.
526
00:20:46,350 --> 00:20:47,840
I know what pieces
we're gonna use.
527
00:20:47,890 --> 00:20:49,600
I got one job, and
that's to make sure
528
00:20:49,640 --> 00:20:51,600
that fish comes out perfect.
I mean, I'm the fish guy.
529
00:20:51,640 --> 00:20:53,020
So the pressure's on at
this point, big time.
530
00:20:53,060 --> 00:20:55,350
All right, what do we need?
531
00:20:55,400 --> 00:20:57,020
- We don't need anything. Lentils are good.
- Lentils are good?
532
00:20:57,060 --> 00:20:58,560
Why aren't you just using
that top part there?
533
00:20:58,610 --> 00:21:00,940
The top part is just
gonna become the lid.
534
00:21:00,990 --> 00:21:02,730
Yeah, I know, but they're
rolling more stuff out there.
535
00:21:02,780 --> 00:21:04,810
What I'm trying to say is
why don't they finish two?
536
00:21:04,820 --> 00:21:06,910
This is drying out. In two minutes
from now, it's gonna be dry.
537
00:21:06,950 --> 00:21:08,620
- You'll never stick it together.
- Makes perfect sense.
538
00:21:08,660 --> 00:21:10,330
When you start a
ravioli, you can't stop.
539
00:21:10,370 --> 00:21:12,830
Joe: All right, put the yolk in.
540
00:21:12,870 --> 00:21:14,790
Nick: So, we need to oil these
when we put yolks in, right?
541
00:21:14,830 --> 00:21:16,960
Yes. That's perfect.
Now the big trick here
542
00:21:17,000 --> 00:21:19,710
is getting the other pasta on
top, squeezing the air out.
543
00:21:19,750 --> 00:21:21,460
Because if there's
any air in there
544
00:21:21,510 --> 00:21:23,340
and you drop it,
it's gonna go boom.
545
00:21:25,050 --> 00:21:26,590
You know, after this, we
don't have any more fish.
546
00:21:26,640 --> 00:21:29,050
- Got it. I know exactly what I'm doing.
- Okay.
547
00:21:29,100 --> 00:21:30,970
No stress. Done this before.
548
00:21:31,020 --> 00:21:32,760
I understand that, but
you know you're not
549
00:21:32,810 --> 00:21:34,930
gonna get the same heat as
you would on cast iron.
550
00:21:34,980 --> 00:21:36,850
- I know you love these pans.
- Dorian, you gotta trust me.
551
00:21:36,900 --> 00:21:38,650
I'm worried about this
fish sticking to this pan.
552
00:21:38,690 --> 00:21:41,400
Just make sure there's
plenty of oil.
553
00:21:41,440 --> 00:21:43,530
- I would like to use cast iron as well.
- Let's use the cast iron.
554
00:21:43,570 --> 00:21:45,770
I really would. I know you
like stainless steel, but--
555
00:21:45,780 --> 00:21:47,860
oh, no, no, no, no. I know
exactly what I'm doing.
556
00:21:47,910 --> 00:21:49,200
I know-- michael,
you gotta trust me.
557
00:21:49,240 --> 00:21:50,950
I know exactly what I'm doing.
558
00:21:50,990 --> 00:21:52,280
- Cast iron.
- Dorian, I know exactly what I'm doing.
559
00:21:52,330 --> 00:21:54,200
- Okay.
- Believe me, trust me.
560
00:21:54,250 --> 00:21:56,960
Sam keeps saying he has
it, but he doesn't.
561
00:21:57,000 --> 00:21:59,370
And because he doesn't have
it, he's gonna sink us.
562
00:21:59,420 --> 00:22:02,960
If you let him put that fish
in there and it's not hot,
563
00:22:03,010 --> 00:22:05,920
- it's not gonna get crispy.
- Sam, you didn't listen to me.
564
00:22:05,970 --> 00:22:08,430
I gave specific
instructions to sam.
565
00:22:08,470 --> 00:22:10,380
I told him to get
the cast iron pan.
566
00:22:10,390 --> 00:22:13,430
And I turn around, and
there's stainless steel.
567
00:22:13,470 --> 00:22:16,520
I don't know if it's ego
or what his problem is,
568
00:22:16,560 --> 00:22:19,480
but we only have so
many fish fillets left.
569
00:22:19,520 --> 00:22:22,230
Don't-- no. Keep your
hand on the fish.
570
00:22:22,270 --> 00:22:23,940
Look, you lost the skin, dude.
571
00:22:23,980 --> 00:22:25,400
I want these two
in the cast iron.
572
00:22:25,440 --> 00:22:26,730
We're getting two of them done.
573
00:22:26,740 --> 00:22:27,860
Get those pans roaring, guys.
574
00:22:27,910 --> 00:22:29,570
They're already hot.
They're already on.
575
00:22:29,620 --> 00:22:31,820
Skin down, do not
move your fingers.
576
00:22:31,870 --> 00:22:33,950
That's the sear that we
were supposed to have.
577
00:22:33,990 --> 00:22:37,450
Why are we cooking three different
fish in three different pans?
578
00:22:37,500 --> 00:22:40,750
Because sam wasn't able to
get the skillet hot enough,
579
00:22:40,790 --> 00:22:43,880
so the skin on the fish
wasn't getting crispy enough.
580
00:22:43,920 --> 00:22:46,300
So are we gonna keep the
temperatures all the same?
581
00:22:46,340 --> 00:22:48,800
We're gonna do the best
that we can, at this point.
582
00:22:48,840 --> 00:22:49,970
But we've got three
times of jeopardy now.
583
00:22:50,010 --> 00:22:51,590
- Right.
- They have to, guys.
584
00:22:51,640 --> 00:22:53,300
- You want to win this, yes?
- Yes, chef.
585
00:22:53,350 --> 00:22:54,760
- A hundred percent, chef.
- Come on, then, guys.
586
00:22:54,810 --> 00:22:57,310
- Nick! Come quick.
- Yeah?
587
00:22:57,350 --> 00:22:59,510
- Should this be looking like this?
- One sec, one sec.
588
00:22:59,520 --> 00:23:01,440
Is that a medium rare? I would choose
the ones that are medium rare.
589
00:23:01,480 --> 00:23:03,600
Some of these look a little
bit under, so I would--
590
00:23:03,610 --> 00:23:06,230
- no, they're not.
- If they're not, okay.
591
00:23:06,280 --> 00:23:08,190
Some of the lamb's
raw, by the way.
592
00:23:08,240 --> 00:23:12,660
- Not on blue.
- Perfect, perfect, perfect.
593
00:23:12,700 --> 00:23:15,080
- All right, renee, we're gonna
cook these, okay? - Yep.
594
00:23:15,120 --> 00:23:16,870
So, red team, they're now
poaching the ravioli.
595
00:23:16,910 --> 00:23:19,370
Now make sure it's brown. We gotta
time this really well, okay?
596
00:23:19,420 --> 00:23:21,790
If you cook the ravioli
too early and it sits,
597
00:23:21,830 --> 00:23:23,290
you know what happens
with that yolk.
598
00:23:23,340 --> 00:23:25,210
Does it start to
coagulate a little bit?
599
00:23:25,250 --> 00:23:28,420
- The yolk needs to be warm,
runny, and perfect. - Yep.
600
00:23:28,470 --> 00:23:30,090
Yo, let's go. Someone should
go think about plating.
601
00:23:30,130 --> 00:23:32,300
- We're on it.
- You don't need the pan to take it out?
602
00:23:32,340 --> 00:23:34,550
- Yeah, but don't put them anywhere.
- We're good.
603
00:23:34,600 --> 00:23:36,100
- We're good, we're good.
- I'll put it on the other side.
604
00:23:36,140 --> 00:23:38,470
- That's fine.
- Okay. Let's calm down.
605
00:23:38,520 --> 00:23:40,810
- Calm down.
- Look at me, team.
606
00:23:40,850 --> 00:23:43,730
Everybody take a deep breath.
We're okay.
607
00:23:43,770 --> 00:23:46,440
- Dorian: Thank you. - The fish looks
beautiful. The lamb looks beautiful.
608
00:23:46,480 --> 00:23:48,280
- Thank you. Breathe.
- Everybody breathe.
609
00:23:48,320 --> 00:23:49,780
Just gonna slide them in.
610
00:23:49,820 --> 00:23:51,700
Slide them in, keep the egg up.
611
00:23:51,740 --> 00:23:53,910
Make sure you get that
nutty brown butter.
612
00:23:53,950 --> 00:23:55,740
Michael, sage. Now?
613
00:23:55,780 --> 00:23:57,530
Shari: With our dish, I'm
worried about getting
614
00:23:57,580 --> 00:23:59,620
that sage leaf crispy.
615
00:23:59,660 --> 00:24:00,950
And michael keeps telling me
616
00:24:00,960 --> 00:24:02,870
I need to wait for
the brown butter.
617
00:24:02,920 --> 00:24:04,580
What time do we start the
burnt butter, michael?
618
00:24:04,630 --> 00:24:06,590
Not yet. It's not brown yet.
619
00:24:06,630 --> 00:24:08,250
Just till we get a light brown.
620
00:24:08,300 --> 00:24:10,670
"wait, wait, wait.
Don't do it yet."
621
00:24:10,720 --> 00:24:13,300
michael, sage. Do I put it in?
622
00:24:13,340 --> 00:24:15,220
So I'm feeling very anxious,
623
00:24:15,260 --> 00:24:17,340
because this butter
is not gonna brown.
624
00:24:17,350 --> 00:24:21,060
Just keep it moving.
I'm here watching.
625
00:24:21,100 --> 00:24:21,980
Perfect.
626
00:24:22,020 --> 00:24:23,810
Gordon: Last two minutes, guys.
627
00:24:23,850 --> 00:24:27,020
We only have two minutes,
so we gotta get this going.
628
00:24:27,070 --> 00:24:28,730
Where is nick?
629
00:24:28,780 --> 00:24:30,730
Keturah: I need nick
over here right now
630
00:24:30,780 --> 00:24:32,070
because I have no idea
how to plate this dish.
631
00:24:32,110 --> 00:24:33,780
- Nick!
- For the garnish--
632
00:24:33,820 --> 00:24:35,660
there's not lemons on this garnish.
On this one.
633
00:24:35,700 --> 00:24:38,450
Nick! Nick! I need you
to show me how to plate!
634
00:24:38,490 --> 00:24:40,540
Show me one plate so
I can replicate it.
635
00:24:40,580 --> 00:24:42,620
- Okay, what about the-- - just plate
it and then I will replicate it.
636
00:24:42,660 --> 00:24:45,990
- That's all. - On top looking
pretty. Mixed in, mixed in.
637
00:24:46,000 --> 00:24:47,960
You've gotta to be dressing.
Let's go!
638
00:24:48,000 --> 00:24:50,250
- Did you dress these with the marinade?
- No, not yet.
639
00:24:50,300 --> 00:24:51,800
You've got to hurry
up, please, michael.
640
00:24:51,840 --> 00:24:54,210
- 90 seconds to go, guys.
- Just a minute,
641
00:24:54,220 --> 00:24:56,180
and then you just dump
it onto the plate.
642
00:24:56,220 --> 00:24:58,090
- Nick, taste the fish.
- Nick, how's this? Can you approve?
643
00:24:58,140 --> 00:24:59,050
It looks awesome.
It looks beautiful.
644
00:24:59,100 --> 00:25:00,810
30 seconds to go.
645
00:25:00,850 --> 00:25:02,380
All right, let's go, let's go.
646
00:25:02,390 --> 00:25:03,930
Grated cheese,
parmesan, that's it.
647
00:25:03,980 --> 00:25:05,190
Wuta: How much parmesan?
Not a lot, right?
648
00:25:05,230 --> 00:25:06,690
Just a sprinkling.
649
00:25:06,730 --> 00:25:08,360
- On the top?
- Yes, just a sprinkling.
650
00:25:08,400 --> 00:25:10,320
I got it. Just put
the greens in there.
651
00:25:10,360 --> 00:25:11,690
Michael's not even
gonna have a chance
652
00:25:11,740 --> 00:25:12,900
to look at the other two dishes.
653
00:25:12,950 --> 00:25:14,530
This is a big mistake.
654
00:25:14,570 --> 00:25:16,400
He needed to trust
them with the ravioli.
655
00:25:16,450 --> 00:25:18,620
Aarón: All right, let's treat
it with love. Oh, my god.
656
00:25:18,660 --> 00:25:19,870
Help him out, sarah!
657
00:25:19,910 --> 00:25:21,540
Come on, get it on there.
Get it on there.
658
00:25:21,580 --> 00:25:23,040
Aarón: Parmesan, let's go!
659
00:25:23,080 --> 00:25:24,500
Shari, get 'em on the plate!
660
00:25:24,540 --> 00:25:26,080
Ow! Aah, you burned me!
661
00:25:34,260 --> 00:25:36,090
Come on, get it on there.
Get it on there.
662
00:25:36,130 --> 00:25:38,430
- Grated cheese, grated cheese.
- Shari, get 'em on the plate!
663
00:25:38,470 --> 00:25:40,640
- Ow! Aah, you burned me!
- Oh, my lord.
664
00:25:40,680 --> 00:25:41,890
Aarón: Parmesan, let's go!
665
00:25:41,930 --> 00:25:44,100
Gordon: Ten, nine, eight...
666
00:25:44,140 --> 00:25:46,690
Judges: Seven, six, five...
667
00:25:46,730 --> 00:25:50,190
- Hold on.
- ...Four, three, two, one.
668
00:25:50,230 --> 00:25:52,270
- And, stop!
- Aarón: That's it!
669
00:25:52,320 --> 00:25:56,070
- Yes! Let's go, blue!
- Good job. It's good. Hey.
670
00:25:56,110 --> 00:25:58,530
- Was our butter browned enough?
- No.
671
00:25:58,570 --> 00:26:02,830
Teams, please bring forward
your three-course meals.
672
00:26:02,870 --> 00:26:04,540
- Up to the front, right now.
- Michael: Oh, ( bleep ).
673
00:26:04,580 --> 00:26:06,370
We don't have shredded parmesan.
674
00:26:06,420 --> 00:26:08,830
Gordon: Try and put them in a
nice straight line, please.
675
00:26:11,210 --> 00:26:15,840
It is time to taste the
egg ricotta raviolo.
676
00:26:15,880 --> 00:26:18,470
Red team first. Nick, can
you bring your dish forward
677
00:26:18,510 --> 00:26:22,430
- along with the cooks who
helped execute it? - Yes, chef.
678
00:26:22,470 --> 00:26:25,770
Nick: Looking at my dishes, I feel
proud of myself and of my team.
679
00:26:25,810 --> 00:26:28,390
Typically, I'm used to being
the student, not the teacher,
680
00:26:28,440 --> 00:26:30,270
and I've reversed
that role here,
681
00:26:30,310 --> 00:26:31,940
and I think I've done a
really, really good job.
682
00:26:31,980 --> 00:26:36,280
- Okay, visually. - Visually, I
love the height of the ravioli.
683
00:26:36,320 --> 00:26:39,240
- Mine looks good. - Yeah, I love
seeing all those brown speckles
684
00:26:39,280 --> 00:26:42,820
of the brown butter. That
allows me to really see
685
00:26:42,830 --> 00:26:45,370
how you cooked that butter
down just the right way.
686
00:26:45,410 --> 00:26:47,950
- Thank you, chef. - Joe: Yeah,
aesthetically, it seems spot on.
687
00:26:48,000 --> 00:26:51,210
- Is the sage truly crispy fried?
- It is.
688
00:26:51,250 --> 00:26:53,960
In fact, it is.
689
00:26:54,000 --> 00:26:56,250
- Mine's a little bit darker
underneath, joe. - Yeah.
690
00:26:56,300 --> 00:26:58,380
Gordon: We don't cook them.
We don't sauté them.
691
00:26:58,430 --> 00:27:01,010
- Aarón: No, no, no, no. That's too much.
- Joe: That's too much.
692
00:27:01,050 --> 00:27:06,140
Let's see if this yolk is spot on.
Very good.
693
00:27:07,390 --> 00:27:10,890
Aarón: Yep, there you go.
694
00:27:10,940 --> 00:27:12,980
- Joe: I think mine is perfect.
- Gordon: Mm-hmm.
695
00:27:21,070 --> 00:27:23,770
Mine's delicious.
Pasta's not too thick.
696
00:27:23,780 --> 00:27:25,780
A touch less cooking underneath
697
00:27:25,830 --> 00:27:29,370
and you would have nailed
a perfect raviolo.
698
00:27:29,410 --> 00:27:31,790
I think the brown butter
sauce and the sage
699
00:27:31,830 --> 00:27:34,040
are exactly the way
they should be.
700
00:27:34,090 --> 00:27:36,420
Joe: Yeah, it's pretty close.
It's really, really good.
701
00:27:36,460 --> 00:27:39,760
There's only one
comment I would make.
702
00:27:39,800 --> 00:27:42,300
- Who dosed the nutmeg in the ricotta?
- Nutmeg.
703
00:27:42,340 --> 00:27:43,550
- Yeah.
- I did.
704
00:27:43,600 --> 00:27:44,720
- Joe: Too much.
- Too much?
705
00:27:44,760 --> 00:27:45,970
Yeah, too powerful.
706
00:27:46,010 --> 00:27:48,310
Nutmeg is a very powerful spice.
707
00:27:48,340 --> 00:27:49,640
It's a little bit dominant.
708
00:27:49,690 --> 00:27:52,890
The cheese dosing, the
salinity, it's all spot on.
709
00:27:52,940 --> 00:27:57,110
The yolk is obviously perfect. The brown
butter is great. The sage is crispy.
710
00:27:57,150 --> 00:28:01,110
It's spot on. It just it's
dominated by that nutmeg.
711
00:28:01,150 --> 00:28:02,570
- Okay.
- Thank you.
712
00:28:02,610 --> 00:28:04,530
- Thank you.
- Thank you, guys.
713
00:28:07,660 --> 00:28:09,160
Good job.
714
00:28:09,200 --> 00:28:11,960
Okay, michael, please
bring up your pasta
715
00:28:12,000 --> 00:28:13,750
along with the people
who helped execute it.
716
00:28:16,840 --> 00:28:20,420
I'm looking around the table
and I think we have a problem.
717
00:28:20,470 --> 00:28:23,680
The brown butter
did not turn out.
718
00:28:23,720 --> 00:28:26,590
I just see a pool of butter
sitting on my plates.
719
00:28:26,640 --> 00:28:29,180
- We might be in trouble.
- Gordon, you know this dish.
720
00:28:29,270 --> 00:28:31,220
You've eaten it a million times.
You just saw the prior example.
721
00:28:31,270 --> 00:28:32,760
- What do we think?
- Visually,
722
00:28:32,770 --> 00:28:34,730
it looks like it's sat
in a pool of butter.
723
00:28:34,770 --> 00:28:37,190
- Michael: Yeah.
- Joe: It would be a perfect butter sauce
724
00:28:37,230 --> 00:28:38,150
if it was a simple...
725
00:28:38,190 --> 00:28:40,110
( speaking italian )
726
00:28:40,150 --> 00:28:41,780
like we say. Melted
butter and sage
727
00:28:41,820 --> 00:28:43,490
is a sauce for a lot of pastas.
728
00:28:43,530 --> 00:28:45,490
Not this one.
729
00:28:45,530 --> 00:28:47,370
The problem is is
the burnt butter
730
00:28:47,410 --> 00:28:50,200
gives that edge of
nuttiness and richness
731
00:28:50,250 --> 00:28:52,830
that you really need to contrast the
egg yolk and the ricotta filling.
732
00:28:52,870 --> 00:28:55,370
Michael, what else are you missing
other than browning that butter?
733
00:28:55,420 --> 00:28:57,670
Michael: The grana
padano at the end, yeah.
734
00:28:57,710 --> 00:28:59,380
You just forgot about the grana?
735
00:28:59,420 --> 00:29:00,750
- No. We ran out of time.
- Okay. We saw that.
736
00:29:00,800 --> 00:29:02,510
It was a bit of a
panic at the end.
737
00:29:02,550 --> 00:29:03,670
- Yeah.
- All right.
738
00:29:03,720 --> 00:29:06,430
- The sage is not crispy.
- No.
739
00:29:06,470 --> 00:29:09,220
- Who was sautéing the butter?
- I was sautéing the butter.
740
00:29:09,260 --> 00:29:11,260
I had asked michael
when to start it,
741
00:29:11,310 --> 00:29:13,140
and he kept telling
me to hold off.
742
00:29:13,190 --> 00:29:15,140
And I should have listened to
my instincts and just threw
743
00:29:15,190 --> 00:29:19,150
- that sage in and just done it.
- I do take responsibility.
744
00:29:19,190 --> 00:29:21,110
Right. All right,
let's see how...
745
00:29:23,570 --> 00:29:26,990
Okay. Wait, is that a
little egg white in there?
746
00:29:27,030 --> 00:29:29,030
- No.
- Oh, that's bad.
747
00:29:29,080 --> 00:29:30,730
- Gordon: Egg white?
- Joe: Yeah.
748
00:29:30,740 --> 00:29:32,790
- Can't rush that process.
- Who separated the eggs?
749
00:29:32,830 --> 00:29:36,710
- Both: We both did.
- Joe: This is really raw.
750
00:29:36,750 --> 00:29:39,580
Aarón: Ooh, yeah, that
is-- it's a little runny.
751
00:29:39,630 --> 00:29:42,590
The pasta roll, that was nice.
Who rolled the pasta?
752
00:29:42,630 --> 00:29:44,170
- I did, joe.
- Perfect.
753
00:29:44,220 --> 00:29:47,120
- Thank you.
- So, my egg's undercooked.
754
00:29:47,140 --> 00:29:50,720
It's a shame 'cause you got the finesse
of the ravioli absolutely nailed.
755
00:29:50,760 --> 00:29:52,510
The thickness of the
pasta is beautiful.
756
00:29:52,560 --> 00:29:56,020
And the use of nutmeg is perfect,
as opposed to the red team.
757
00:29:56,060 --> 00:29:59,430
You know, making a brown butter
is taking it right to the limit.
758
00:29:59,440 --> 00:30:00,980
- Right.
- They got right to the edge.
759
00:30:01,020 --> 00:30:03,230
You guys didn't even go near it.
760
00:30:03,280 --> 00:30:04,820
- Thank you very much.
- Thank you very much.
761
00:30:04,860 --> 00:30:06,440
- Thank you.
- Thank you, chefs. Thank you, joe.
762
00:30:06,490 --> 00:30:09,780
Our raviolo is not as
good as the other team's.
763
00:30:09,830 --> 00:30:11,660
So right now, I'm
feeling a bit defeated.
764
00:30:13,450 --> 00:30:16,160
We really need this lamb
to be cooked perfect,
765
00:30:16,210 --> 00:30:18,620
and we need that fish
to be on the point.
766
00:30:18,670 --> 00:30:21,210
Otherwise, I got that
black apron on again.
767
00:30:30,140 --> 00:30:33,930
Red team, please bring up
your roasted lamb dishes.
768
00:30:33,970 --> 00:30:37,380
Right now, it's one to zero, so
I'm feeling really confident.
769
00:30:37,390 --> 00:30:39,980
I think keturah and fred did
the best they could have
770
00:30:40,020 --> 00:30:42,770
given I spent the least amount
of time at their station.
771
00:30:42,820 --> 00:30:44,230
So, visually interesting.
772
00:30:44,280 --> 00:30:46,570
A little bit of a
different strategy--
773
00:30:46,610 --> 00:30:48,780
serve the crusty end of one rack
774
00:30:48,820 --> 00:30:50,490
and the centerpiece another.
Was that your idea?
775
00:30:50,530 --> 00:30:53,410
- No, that was mine.
- Is that how she did it in the restaurant?
776
00:30:53,450 --> 00:30:56,450
- No, joe, it's not.
- We couldn't get them to stand upright,
777
00:30:56,500 --> 00:30:59,330
- so we tried to improvise. - But the
right way would have been this way.
778
00:30:59,370 --> 00:31:00,790
- Ah, I see.
- Does that change anything?
779
00:31:00,830 --> 00:31:02,210
- Yes, it does.
- Yes.
780
00:31:02,250 --> 00:31:04,380
- Who actually sliced the lamb?
- I did.
781
00:31:04,420 --> 00:31:06,170
- Very nice job.
- Thank you.
782
00:31:06,210 --> 00:31:07,380
You really did a great job.
The slicing is perfect.
783
00:31:07,420 --> 00:31:09,590
And you did even portions,
784
00:31:09,630 --> 00:31:11,380
which was something we even
struggle with in the restaurant,
785
00:31:11,430 --> 00:31:12,890
so that's a really terrific job.
786
00:31:12,930 --> 00:31:15,850
Thank you, joe.
787
00:31:15,890 --> 00:31:17,390
- So, my lamb's a little rare here.
- Okay, chef.
788
00:31:17,430 --> 00:31:18,930
When you see lamb that rare,
789
00:31:18,980 --> 00:31:20,980
what do you do with the
grill adjacent to you?
790
00:31:21,020 --> 00:31:22,850
- Pop it back on the grill.
- That's right. For how long?
791
00:31:22,900 --> 00:31:24,940
- Keturah: A few seconds.
- That's right.
792
00:31:24,980 --> 00:31:27,440
- So why didn't you do it?
- My mistake, chef. Now I know.
793
00:31:32,200 --> 00:31:34,690
What I enjoy here is the fact
794
00:31:34,700 --> 00:31:36,240
that everything has
beautiful citrus.
795
00:31:36,290 --> 00:31:38,490
I think you were a little
heavy-handed with the marinade.
796
00:31:38,540 --> 00:31:40,330
That's very pungent
and very strong.
797
00:31:40,370 --> 00:31:42,170
You just need a
little bit of that
798
00:31:42,210 --> 00:31:43,710
to reconnect you to
the actual marinade.
799
00:31:43,750 --> 00:31:45,340
- Yes, chef.
- Aarón: Too much.
800
00:31:45,380 --> 00:31:47,300
For me, the broccolini are
a little undercooked.
801
00:31:47,340 --> 00:31:49,210
But the crust on the
lamb is spot on.
802
00:31:49,260 --> 00:31:51,670
It's good. It's
very, very close.
803
00:31:51,720 --> 00:31:55,170
I think the flavors are spot on. I
think the broccolini's delicious.
804
00:31:55,180 --> 00:31:58,810
The plate's fruitful. Unfortunately,
my lamb is way undercooked.
805
00:31:58,850 --> 00:32:00,930
My lamb's a little better. You have a
little bit of variance from piece to piece.
806
00:32:00,980 --> 00:32:02,310
- This is a perfect medium rare.
- Aarón: Yeah.
807
00:32:02,350 --> 00:32:03,730
- Gordon: Yeah?
- Aarón: Mine's okay.
808
00:32:03,770 --> 00:32:06,650
And also, the fat on
mine is rendered better.
809
00:32:06,690 --> 00:32:08,150
This just got a little bit more
heat somewhere than yours did.
810
00:32:08,190 --> 00:32:10,320
- Yeah.
- Yeah, but that's inconsistency.
811
00:32:10,360 --> 00:32:12,030
- And that's not how you do it
at your restaurant. - Right.
812
00:32:12,070 --> 00:32:13,950
- So, that's the bottom line.
- Thank you.
813
00:32:13,990 --> 00:32:14,990
- Thank you.
- Yes, chef.
814
00:32:15,030 --> 00:32:16,410
Joe: Okay, thank you.
815
00:32:16,450 --> 00:32:17,990
Fred: It's a bit of
an unsettling feeling
816
00:32:18,040 --> 00:32:19,830
because we had better
cooked pieces of lamb.
817
00:32:19,870 --> 00:32:21,500
But just with the
time constraints
818
00:32:21,540 --> 00:32:23,580
and us rushing to throw
things on the plate,
819
00:32:23,630 --> 00:32:26,710
we just grabbed the wrong ones.
820
00:32:26,750 --> 00:32:29,250
Okay, blue team, please
bring up your rack of lamb.
821
00:32:29,300 --> 00:32:32,040
- All right.
- Noah: We're definitely down by one.
822
00:32:32,050 --> 00:32:35,130
It's zero, one on us right now,
so we're dead in the water
823
00:32:35,180 --> 00:32:36,720
if I don't knock this lamb out.
We're done.
824
00:32:40,140 --> 00:32:41,810
My lamb is sliced and put
on the plate beautifully.
825
00:32:41,850 --> 00:32:43,480
Who put the lamb on the plate?
826
00:32:43,520 --> 00:32:46,060
- That's me, chef.
- Gordon: That looks appetizing.
827
00:32:46,110 --> 00:32:48,230
Aarón: What I appreciate,
there's a direct connection
828
00:32:48,270 --> 00:32:51,690
with the char of the broccolini
and the char on the lamb.
829
00:32:51,740 --> 00:32:54,070
- Thank you, chef. - 'cause now we're
bringing those two elements together,
830
00:32:54,110 --> 00:32:56,360
and I can see it visually,
so I love that.
831
00:32:56,410 --> 00:32:59,240
Joe: I can tell right away that
the tahini sauce is more on par.
832
00:32:59,290 --> 00:33:00,950
Not as dense. It's more liquid.
833
00:33:01,000 --> 00:33:03,580
Certainly, the crust on
the lamb looks spot on.
834
00:33:03,620 --> 00:33:05,620
- The cook looks perfect.
- Who cooked the lamb?
835
00:33:05,670 --> 00:33:06,580
- Me, chef.
- All of it?
836
00:33:06,630 --> 00:33:08,630
Noah: Yes, chef.
837
00:33:08,670 --> 00:33:10,630
- Joe: Who made the tahini?
- Both of us did.
838
00:33:10,670 --> 00:33:12,010
- A collaboration.
- Yes, absolutely.
839
00:33:12,050 --> 00:33:13,510
So we could get the lamb
marinated and going.
840
00:33:13,550 --> 00:33:15,590
We were tasting, tasting,
tasting, adding sauce.
841
00:33:15,640 --> 00:33:17,840
Liz: And we really pulled
michael in to really just taste
842
00:33:17,890 --> 00:33:19,430
along the way to make
sure it was on point.
843
00:33:21,850 --> 00:33:24,270
- My lamb's seasoned beautifully.
- Thank you, chef.
844
00:33:24,310 --> 00:33:26,730
Gordon: It's on point. A touch less
cooking on the broccolini for me,
845
00:33:26,770 --> 00:33:28,980
'cause it's sort of
melting too quickly
846
00:33:29,020 --> 00:33:30,940
and I want that little bit
of bitterness in there.
847
00:33:30,980 --> 00:33:32,730
But it's absolutely delicious.
848
00:33:32,780 --> 00:33:34,740
What you did that was so
insightful was the fact
849
00:33:34,780 --> 00:33:36,650
that you took that marinade
with all the spices
850
00:33:36,700 --> 00:33:38,360
and then the way that you
grilled it aggressively,
851
00:33:38,410 --> 00:33:41,120
it bloomed those spices so
they're front and center.
852
00:33:41,160 --> 00:33:43,660
So that right there is the
most memorable part of it.
853
00:33:43,710 --> 00:33:45,460
Joe: The balance between
the tahini sauce,
854
00:33:45,500 --> 00:33:46,830
the char on the
outside of the lamb,
855
00:33:46,880 --> 00:33:48,290
and the perfect medium
rare on the inside
856
00:33:48,330 --> 00:33:50,960
is the magic of this
dish, and it's spot on.
857
00:33:51,000 --> 00:33:54,130
- Thank you so much, joe.
- Visually, flavor-wise,
858
00:33:54,170 --> 00:33:57,300
it's almost a duplicate
of our lamb dish.
859
00:33:57,340 --> 00:33:58,470
- Thank y'all so much.
- Thank you.
860
00:33:58,510 --> 00:33:59,550
- Thank you.
- Really good.
861
00:33:59,600 --> 00:34:00,640
- Well done.
- Thank you.
862
00:34:00,680 --> 00:34:02,220
- Thank you.
- Thank you.
863
00:34:02,270 --> 00:34:05,180
Noah and liz kicked ass today.
864
00:34:05,230 --> 00:34:06,980
They came through big time.
865
00:34:07,020 --> 00:34:09,230
I put them exactly where
they needed to be.
866
00:34:09,270 --> 00:34:12,020
I tell you what. I think
it's pretty apparent
867
00:34:12,070 --> 00:34:14,780
that the red team had
the best ravioli dish.
868
00:34:14,820 --> 00:34:17,610
- Definitely.
- And the blue team had the best lamb dish.
869
00:34:17,660 --> 00:34:20,240
- Gordon: Definitely.
- So it's one and one.
870
00:34:20,280 --> 00:34:24,240
Meaning, boys, it all
comes down to the fish.
871
00:34:24,290 --> 00:34:26,790
- Sea trout from tasmania.
- Okay, red team,
872
00:34:26,830 --> 00:34:28,960
please bring down the
pan-roasted sea trout.
873
00:34:29,000 --> 00:34:32,090
We won the ravioli. The
lamb went to the blue team.
874
00:34:32,130 --> 00:34:33,250
It's like a horse
race right now,
875
00:34:33,300 --> 00:34:35,550
but I know in my heart
876
00:34:35,590 --> 00:34:37,470
this fish is cooked perfectly.
I know it is.
877
00:34:37,510 --> 00:34:39,040
But there's always that
little devil on your shoulder,
878
00:34:39,050 --> 00:34:40,760
"man, you might have
messed this up."
879
00:34:40,800 --> 00:34:43,140
all I can think is if there's
three dudes on the planet
880
00:34:43,180 --> 00:34:44,680
who can figure out a way
I messed this fish up,
881
00:34:44,720 --> 00:34:46,180
it's these three
guys in front of me.
882
00:34:46,230 --> 00:34:48,730
- Jamie, you cooked the fish.
- Yes, sir.
883
00:34:48,770 --> 00:34:52,520
Jamie cooked five pieces of
the trout simultaneously
884
00:34:52,570 --> 00:34:54,270
in two cast iron pans. I saw it.
885
00:34:54,320 --> 00:34:55,820
We had them, so we may
as well try them.
886
00:34:55,860 --> 00:34:57,690
- It was impressive.
- Thank you.
887
00:34:57,740 --> 00:34:59,150
- Shall we?
- Yeah, let's try it.
888
00:35:01,070 --> 00:35:03,700
- Who cooked the lentils?
- I did, chef.
889
00:35:03,740 --> 00:35:05,910
- Gordon: In what?
- Micah: Chicken stock, chef.
890
00:35:14,630 --> 00:35:18,300
Joe: I'll give you my criticism
as the owner of the restaurant
891
00:35:18,340 --> 00:35:19,840
where this dish comes from.
892
00:35:32,060 --> 00:35:33,690
- Shall we?
- Yeah, let's try it.
893
00:35:38,190 --> 00:35:40,860
I'll give you my criticism as
the owner of the restaurant
894
00:35:40,910 --> 00:35:42,530
where this dish comes from.
895
00:35:44,660 --> 00:35:47,160
No comment.
896
00:35:47,200 --> 00:35:50,160
It's hard for me to distinguish
897
00:35:50,210 --> 00:35:52,830
this from the restaurant.
It's perfect.
898
00:35:52,880 --> 00:35:54,210
- Oh, wow.
- Oh, my gosh.
899
00:35:54,250 --> 00:35:55,250
- Thank you, joe.
- Thank you, joe.
900
00:35:55,300 --> 00:35:56,960
- It's amazing.
- Thank you.
901
00:35:57,010 --> 00:35:59,090
Technically, this
is beyond reproach,
902
00:35:59,130 --> 00:36:02,720
and as close a replication of
osteria mozza as you can get.
903
00:36:02,760 --> 00:36:05,550
I think for me, it just needs
a little bit of citrus
904
00:36:05,600 --> 00:36:09,050
or another hit of lemon on
the top just to complete it
905
00:36:09,060 --> 00:36:10,850
and put a ribbon
on the whole dish.
906
00:36:10,890 --> 00:36:12,940
- Yes, chef.
- The tasmanian sea trout
907
00:36:12,980 --> 00:36:14,350
is absolutely
cooked beautifully.
908
00:36:14,400 --> 00:36:16,900
I've just got one
side of my plate
909
00:36:16,940 --> 00:36:19,480
absolutely doused
in black pepper.
910
00:36:19,530 --> 00:36:21,900
So that needs to be seasoned
from a height, not so close.
911
00:36:21,950 --> 00:36:25,030
- Okay.
- But good job. Thank you.
912
00:36:25,070 --> 00:36:27,450
Good job, brother.
913
00:36:30,710 --> 00:36:33,000
- Thanks you.
- I have to tell you one thing, michael.
914
00:36:33,040 --> 00:36:35,420
You have one tough
act to follow.
915
00:36:35,460 --> 00:36:37,960
Please bring up your
sea trout dishes
916
00:36:38,000 --> 00:36:39,380
along with the people who
helped you cook them.
917
00:36:40,670 --> 00:36:42,550
I'm praying to everything
918
00:36:42,580 --> 00:36:45,880
that our fish is
cooked properly.
919
00:36:45,890 --> 00:36:49,600
We had our issues, but
we have beautiful dishes.
920
00:36:49,640 --> 00:36:53,520
I'm just hoping that
we pulled it together.
921
00:36:53,560 --> 00:36:55,650
Gordon: I saw three
different individuals
922
00:36:55,690 --> 00:36:57,560
cooking three
different sea trouts.
923
00:36:57,610 --> 00:37:00,610
So, what are the chances
tonight of having
924
00:37:00,650 --> 00:37:03,440
three exactly the same
cooked sea trout?
925
00:37:03,490 --> 00:37:05,450
I think it's gonna
be an uphill battle
926
00:37:05,490 --> 00:37:07,160
considering we used
two different pans.
927
00:37:07,200 --> 00:37:09,830
Who plated it? 'cause there's
way too many lentils.
928
00:37:09,870 --> 00:37:13,830
Dorian: I plated two plates, and michael
showed me the first initial plate.
929
00:37:13,870 --> 00:37:16,040
You have a four-ounce
piece of fish
930
00:37:16,080 --> 00:37:18,830
with two and a half
ounces of garnish.
931
00:37:18,880 --> 00:37:22,050
Joe: The problem here is these lentils
were cooked in a way where they broke
932
00:37:22,090 --> 00:37:24,720
and all the starch is released,
so it looks like a minestrone,
933
00:37:24,760 --> 00:37:26,840
like a pasta fagioli, where
you break the beans.
934
00:37:26,890 --> 00:37:29,300
If you look at the red team's
lentils, they're shiny.
935
00:37:29,350 --> 00:37:32,350
Remember? Olive oil in the
end, individual lentils.
936
00:37:32,390 --> 00:37:34,600
We did add the olive oil,
but it was too late.
937
00:37:34,640 --> 00:37:36,190
It was too late. Who
cooked the lentils?
938
00:37:36,230 --> 00:37:39,730
- I did, chef.
- Yeah, you ruined them.
939
00:37:39,770 --> 00:37:42,480
Let's take a look at the skin first.
This one's actually okay.
940
00:37:42,530 --> 00:37:44,740
- This one is missing half the skin.
- Aarón: Mm-hmm.
941
00:37:50,660 --> 00:37:52,240
Joe: So a bit overcooked.
942
00:37:56,170 --> 00:37:59,330
You've got a lot of issues of
technical cooking mistakes.
943
00:37:59,380 --> 00:38:02,170
The lentils are cooked poorly.
It's like a lentil soup
944
00:38:02,210 --> 00:38:04,590
that you would sell for
two bucks in a cafeteria.
945
00:38:04,630 --> 00:38:07,300
The sea trout's
overcooked, inconsistent.
946
00:38:07,340 --> 00:38:10,300
The cabbage is actually quite good.
Crispy, seasoned well.
947
00:38:10,350 --> 00:38:13,390
This is one of the most expensive
fish anywhere in the world.
948
00:38:13,430 --> 00:38:17,020
Tasmanian sea trout, it is
a luxurious ingredient.
949
00:38:17,060 --> 00:38:20,100
- Mine's white.
- It looks like canned salmon.
950
00:38:20,110 --> 00:38:21,940
- Oh, lord.
- It's totally poached.
951
00:38:21,980 --> 00:38:24,650
When we're heading
for the rocks, stop.
952
00:38:24,690 --> 00:38:27,820
Time out. Come here.
Let's readjust.
953
00:38:27,860 --> 00:38:29,990
- Yeah.
- The fact that you didn't do that,
954
00:38:30,030 --> 00:38:33,240
the chances of getting this perfect
tonight is near impossible,
955
00:38:33,290 --> 00:38:35,200
'cause you got three
individuals cooking one dish.
956
00:38:35,250 --> 00:38:36,540
- Yeah.
- Thank you.
957
00:38:39,210 --> 00:38:40,120
It's okay.
958
00:38:42,630 --> 00:38:44,420
Okay, folks, we need to discuss.
959
00:38:44,460 --> 00:38:46,960
Please give us a moment.
960
00:38:47,010 --> 00:38:48,800
This shouldn't take long.
961
00:38:48,840 --> 00:38:52,880
No, that's gonna
be pretty quick.
962
00:38:52,890 --> 00:38:54,510
It's not that tough.
It's pretty obvious.
963
00:38:54,560 --> 00:38:56,640
Gordon: I'm more in
shock with michael.
964
00:38:56,680 --> 00:38:59,440
As the captain, you've gotta
use your resources and, uh,
965
00:38:59,480 --> 00:39:01,650
at this point, it's not
cutting the mustard.
966
00:39:01,690 --> 00:39:05,610
- We did all we could do.
- All right, let's go.
967
00:39:05,650 --> 00:39:07,530
- Good job, guys.
- My god.
968
00:39:09,780 --> 00:39:13,370
- Joe: Okay, guys. - You all faced
a massive challenge tonight,
969
00:39:13,410 --> 00:39:15,910
let's get that right,
as your teamwork skills
970
00:39:15,950 --> 00:39:17,790
were really, truly
put to the test.
971
00:39:17,830 --> 00:39:21,530
Tonight was a big ask on
my part, on our part.
972
00:39:21,540 --> 00:39:25,090
Unfortunately, there can
only be one winning team.
973
00:39:25,130 --> 00:39:27,960
And I think we all know which
team is the winning team tonight.
974
00:39:28,010 --> 00:39:32,300
The team that will be safe
from elimination is...
975
00:39:32,350 --> 00:39:33,840
- The red team.
- Ooh.
976
00:39:33,850 --> 00:39:36,010
That's right, son.
Good job, guys.
977
00:39:36,060 --> 00:39:38,970
Nick and team, please
head up to the balcony.
978
00:39:39,020 --> 00:39:40,940
- ( sighs )
- put on those white aprons.
979
00:39:40,980 --> 00:39:42,600
- Good job, congratulations.
- Thank you, gentlemen.
980
00:39:42,650 --> 00:39:44,520
- You guys did an excellent job.
- Nick: We've just won.
981
00:39:44,570 --> 00:39:46,690
Our team was cool,
calm, and collected
982
00:39:46,730 --> 00:39:49,690
in a way that I haven't seen
before in any team challenge.
983
00:39:49,740 --> 00:39:52,700
And so I'm really happy with
the work I've done tonight.
984
00:39:52,740 --> 00:39:54,660
Micah: Nick is the
reason we won.
985
00:39:54,700 --> 00:39:56,580
His note-taking was perfection,
986
00:39:56,620 --> 00:39:59,160
and I finally have immunity.
987
00:39:59,210 --> 00:40:01,870
I have been in every single
elimination challenge.
988
00:40:01,920 --> 00:40:04,960
It feels so good to be safe.
989
00:40:05,000 --> 00:40:09,380
Blue team, you did not
come together as a team,
990
00:40:09,420 --> 00:40:11,420
and now you have to
prove that some of you
991
00:40:11,470 --> 00:40:12,930
still deserve to be
in this kitchen.
992
00:40:12,970 --> 00:40:15,550
- Yes, chef.
- Hey, nick!
993
00:40:15,600 --> 00:40:17,970
- Yes, chef.
- You are safe with immunity.
994
00:40:18,020 --> 00:40:20,890
But because you are the
captain of the winning team,
995
00:40:20,940 --> 00:40:23,640
as a bonus for leading
your team to victory,
996
00:40:23,690 --> 00:40:25,900
you have a very, very
important decision to make
997
00:40:25,940 --> 00:40:28,230
in the elimination
challenge tomorrow.
998
00:40:28,280 --> 00:40:32,530
This decision will affect the future
of this competition big-time.
999
00:40:32,570 --> 00:40:34,160
- Good night.
- Good night.
1000
00:40:34,200 --> 00:40:36,950
- Good night, chef.
- Good job.
1001
00:40:36,990 --> 00:40:40,490
Michael: I just lost
another team challenge,
1002
00:40:40,540 --> 00:40:43,450
and I let myself down,
I let my team down.
1003
00:40:43,460 --> 00:40:46,080
Dorian: I have to wear
this crazy black apron
1004
00:40:46,130 --> 00:40:48,500
of death and dreams again.
1005
00:40:48,550 --> 00:40:50,710
Elimination, here we come.
1006
00:40:50,760 --> 00:40:53,420
( music playing )