Tasty Mystery Baskets of Clips

Time's up, hands up everybody, utensils down.

components sitting on a plate for 15 minutes,

I'm just, like, thinking of, like, a list right now,

It has a bit of crab fat, a crab stock,

I'm winning, okay? That's the mentality.

had a lot of flavor.

I feel inspired and I want to go for it.

Sugar, eggs, some more sweet potatoes over here.

garnished with pineapple and suya spice...

-Yeah. -Thank you all.

-You're spot on. -I mean, I'm staying in

and I wanted to go heavy with the meat.

and it's very dense and gooey

and making a shrimp and scotch bonnet stew

beets and salmon roe.

I don't think that flavor got into the meat.

with Swiss chard, black garlic sauce

The other dish that we really enjoyed was Damarr's.

In each one of these folders

and took one of our own, so all that blood is

that's to mimic the aggression from the Velociraptor as well.

of five trailblazing Texas women.

So, I've made a stuffing that has gone inside of the quail.

you're going to have to dominate.

What's difficult is we have to make

I don't really think it worked,

I don't even really know what five spice tastes like.

Once the Mosasaurus opens its mouth,

is so bright red, and I have a surprise

Evelyn, tell us about your dish.

-I appreciate it. -BUUDHA: Thank you so much.

What have you got working on, Nick?

Is that-- is that Evelyn over there?

with suya and banga spice.

Smoking alligator, I don't think anybody would think to do that

Pork tenderloin was cooked beautifully

I see all these different ingredients,

and I do not know what I'm making.

[timer dinging]

to be able to experience a new cuisine.

Green Team, please step to the side.

Be safe out there, chefs.

I was like, what is happening?

I'm about to go to the Whole Foods

and the coveted title of Top Chef.

she's breadcrumbing lamb chops, meatballs.

So, when you get the eba you dip

to soar through the air at high speeds,

How are you looking, Evelyn, what are you starting on?

Top Chef Colorado winner Joe Flamm.

And the carrots felt like they were an afterthought.

Ugh, I'm so jealous, DeWanda is more than happy

Right here, panko.

so I'm adding in a lot more spice

I mean, I just don't want to be in the bottom.

it just did not work for me.

Right after they fed the Velociraptor they went

the sort of dark and foreboding.

-Nick? -I made a crab croquette.

Luke, your short rib dish. I love the presentation of it.

And then I'm making these glazed carrots

for joining us today and giving us all an education.

I felt like it coated the spoon nicely,

ASHLEIGH: How are those oysters looking?

and then Jackson is going to be dessert,

but I really like the spice in there.

Some mango, some watermelon, cayenne and lime.

Jo's dish lacked with the carrots,

Looking over the seasonings, I just got the panko.

I did a shrimp and guinea fowl

and serve at Houston's Museum of Natural Science.

TOM: That's kind of graphic looking too.

His plate was beautiful to look at.

and have fun at the premiere.

Yeah, there's like ginger and garlic.

I think it was a mixed bag tonight.

-I feel honored. -Congratulations Buddha,

an air animal that eats everything.

It was bold in all the best ways.

The second course is Evelyn with pork tenderloin,

That's your efo rero.