Tasty Mystery Baskets of Clips

[suspenseful music]

This is a beautiful representation

That's soul food,

and each of you put your food out there.

It's so beautiful.

-Born and raised? -Born and raised here.

This is my hometown.

It's something that my mom always makes

that warms their soul and makes them feel at home

I think you can do way better.

there was a lot done for the community.

NICK: This is going to be a lot of fun.

Chefs, you have five minutes.

I'm good. How are you?

and I can only cook six at a time.

that I really liked the flavors in Luke's dish today.

I made 20-minute strawberry gochujang glazed beets

I'm already thinking this is going to be a really good day.

I was expecting some crispy bits of crab

Buddha's dish needed a little more heat.

I've never made a dish like this on Top Chef before.

round, full flavor to the black beans.

-a little more fat. -Yeah, it was a little tight.

on Jonathan Gold's

I am making collard greens with hoecakes.

And Luke, keep doing what you're doing.

-What are the crunchy bits? -Freeze-dried yellow peach.

I scrapped my whole entire idea

Your time starts now. Good luck.

were telling their own story.

I used pumpkin, sweet potato

How did you treat the roasted cauliflower?

My dad, he's from Edisto Island, South Carolina,

It was beautiful.

which is like corn masa cake.

we pile it on for you.

so I think the texture of the salmon was a little lost,

She did something entirely unique today.

If you have enjoyed the delicious food

That's actually my only feedback

I'm just happy to have swam in the same pool as everybody.

I mean, it was a joyful, celebratory day

And now for the hard part.

JAE: Twenty minutes.

Ashleigh, how you feeling about this challenge?

But, yeah, it's going to be a super tough one, you know?

Please pack your knives and go.

with vadouvan and salted grapes.

I think you're right.

The food of this neighborhood was and is soul food.

KWAME: These are the Top Chefs.

-NYESHA: Yeah. Exactly. -It was well worth it.

She served it with a salad, too.

DAMARR: Nice job, everyone.

This is my happy face.

We're just grateful,

She's also a Top Chef alum.

This is my nana, which her name is Queen.

Is it even fair that you got sweet potatoes?

are black on the outside,

there's so many different variations of yourself

and so she's-- she's got it.

just for the sheer simplicity and the audacity to do something

When you used the word "juicy" just now, it really hit home

You should be proud

The last time I went to go see her,

without using any kind of powder or squid ink.

but I can feel their support and love.

If you're wondering why there's no roof on the church,

-I soak that I'm still here. -Oh, my God, right?

You know who else liked it? My man, Tony.

I'm cooking with feel today.

Hoppin' John relish was brilliant.