Tasty Mystery Baskets of Clips

Oh good Lord, have mercy.
It was further stressed by all of the things
I'm not going to have any more [indistinct].
I'm doing a seafood terrine,
Was that fried cheese?
Trying to keep my swoosh really straight.
JO: We'll do the pork belly flat.
The ones with the peel on.
Pasta is ready. Come on, baby.
Sam, please pack your knives and go.
My main concern was the pork belly.
-It's integrity was compromised, probably by, I think,
I still have Last Chance Kitchen
-PADMA: Thank you, both. -ASHLEIGH: Yeah.
which was WD-50 in New York,
-So then why make this dish? -I was confident in the flavors.
Doppelganger.
Damarr, please tell us about your dish.
I don't bake. I don't bake nothing.
And also, it's buried by that huge piece of chicken.
I'm doing dessert, she's doing savory.
Big biscuit.
are you having to sacrifice flavor for looks?
Twist!
Mississippi is where my heart is.
Look at the color, it's better now.
The puree on the bottom and then the pork belly on top
Do you have any idea?
and I've never made a biscuit before.
pressed it and then we cooked it again, today.
You guys are like a perfect odd couple.
I'm winning this for my dad. He's my mentor.
♪♪♪
The only negative is I thought the noodles
All right, down half an hour.
Keep this up. See this feeling you have right now?
I don't bake, I don't like baking.
positive effect on our chefs.
$250,000 furnished by San Pellegrino.
I remember during high school,
The winner will receive a considerable advantage
-Jo? -I made a biscuit.
Your mousse felt very spongy and over worked.
she, like, sucked on crawfish.
-LUKE: Perfect size. -ASHLEIGH: Awesome, awesome.
so I am going to do a sweet corn and kumquat jam.
-on the oil? -LUKE: One spoon
Chef and restauranteur, Chris Williams.
I thought they were absolutely stunning and delicious.
-and then glaze it. -Okay, center like this?
Good morning.
The flavor combinations of each dish
ROBERT: Yeah.
It's not a molecular challenge, it just has to be similar.
And I feel like this could be
He actually didn't know that I made it onto Top Chef.
Jackson, what are you working on?
And the panna cotta was too loose.
I'm basically doing this for myself
I did a button mushroom beurre blanc noodles.