"Wow, I did not expect that." "You know Angelo." "The guy puts plates together beautifully." "Did you guys see that coming at all?" "I mean, Tiff, you definitely thought it was you." "In my mind, that was the only possibility." "I was completely surprised." "Angelo, please pack your knives and go." "Oh, my gosh." "I'm just truly honored to cook alongside of all of you." "Wow." "Angelo's a great Chef, but the reality is, we all got to go, except for one." "Better someone else than me." "I'm on a high right now." "I won the quickfire, and I won elimination." "They have a distinct salty note to them." "Today's winner goes to Dale." "I crushed an episode." "Six Chefs remain to fight it out for half a million dollars in cash and prizes, the most in Top Chef history, and the grand prize-- a feature in Food  Wine magazine, a showcase at the annual Food  Wine classic in Aspen," "$200,000 to pursue their culinary dreams, furnished by Buitoni, and the title that's eluded them all" "Top Chef." "♪ Top Chef:" "All-Stars 8x11 ♪ For the Gulf Original Air Date on February 23, 2011" "♪ ♪" "You're very organized, Blais." "It all goes to hell once a challenge starts, though." "Preparation is everything." "I have filled up two notebooks already this season with plans, and they're detailed with pictures, 'cause I'm not just here to enjoy the experience." "You know, I'm here to win." "Use just coriander and shredded coconut." " Sounds good." " Yeah." "Derry, you have a date today?" " Ooh!" " Got the makeup going-- a little eye shadow." "Yeah, girl!" "I figured if I look better," "I'll feel better, I'll perform better, and so you know what?" "Beauty is not just skin deep." "Oh, my God!" "Last season I was, like, the fifth person to be eliminated before the finale, and now we're almost at that point." "It's like, Whoo!" "All right." "I have to step up the game." "Let's go." "Let's roll." "Yes, mom." "♪ ♪" "Oh, wow." "My mom loves you!" "We walk into the kitchen, and there is Paula Deen." "I wanted to, like, wave and say, "hey, Paula."" "You know, like, I'm so excited." "Aah!" "Paula Deen, with her beautiful hair, is right here." "Oh!" "Please welcome author, restaurant owner, and emmy award-winning tv personality miss Paula Deen, the queen of southern cooking." "Hello, Chefs." "I know this is gonna be, like, "fry me something," ""roll it in butter, dip it in some mayonnaise" kind of challenge." "This round of the competition is all about good, old-fashioned southern cooking." "I don't know if you can tell by my accent, but southern cooking is very near and dear to my heart." "You know, down south, that's really how we show our love for each other." "For your quickfire challenge, we want you to impress Paula Deen with your skills using a deep fryer." "Yes!" "Y'all ready?" "Yeah." "If you can eat it, you can fry it." "I have fried macaroni and cheese, lasagna, balls of butter." "Let your imagination run wild." "No calamari sprinkled on top of a salad--come on." "The winner will take home $5,000." "$5,000 for some fried food?" "I'll put anything in that fryer you want in there, Paula-- just let me know." "You have 30 minutes." "Your time starts now." "Ooh, sorry!" "Oh, my goodness." "Catfish, catfish, catfish." "What else do I need?" "Whoo!" "Push, push, push, push, push." "Paula Deen-- she's just so night and day from my flavor spectrum." "I mean, I work in a Chinese restaurant, for Christ's sake." "I'm taking raw oysters, and I'm wrapping it around a little piece of beef." "I think it's worth five grand." "I know I already have 30 grand, but I'm a greedy American." "I want more." "Antonia, can I have a little bit of cilantro?" "Do you mind?" "Absolutely, absolutely." "Thank you." "I fry food probably more than I should." "I see shrimp, and I just start basically putting together this idea of a fried-shrimp salad." "Hot." "There's this little part of a chicken where the thigh attaches to the body, and they call that the oyster." "It's a little bit more unique." "I think people will fry chicken, or people will fry oysters, but people aren't gonna fry the chicken oyster." "Richard and I talked about a similar dish this morning." "We had a picture in his book, and, you know, it's kind of still stuck in my head from then." "I was like, "chicken oysters it is."" " Mikey, here's all the shells." " Thank you." "What I really want to do is fry some mayonnaise, because this is Paula Deen." "I'm pretty sure, like, mayonnaise is, like, one of her staple ingredients." "I'm gonna flavor it with coffee and lime and then drip it into liquid nitrogen so that it forms this ball of frozen, hard mayonnaise." "Okay." "You know, this is not the heart-smart dish." "It sounds delicious, though." "10 minutes, 49 seconds." "Oh, mayonnaise." "Oh!" "This is a southern challenge, and I'm not expected to fail, because this is my genre." "But I get so nervous about quickfires." "My head is just spinning." "I start with this three-stage breading process, but then I let it sit there so it doesn't go right into the fryer." "And the next thing I know," "I have this bland fish with a thick crust on it." "Behind you--hot." "It's not the dish that I wanted to make." "I do enjoy a good fish or chicken fry, I must say." "I don't cook southern food in my restaurant, but I grew up my whole life eating it, so I decide I should just go for what I like-- fried chicken wings, fried pickles." "It's what you would find anyplace that serves fried food." "Okay, everyone, you have five minutes left." "Fried mayonnaise." "It's fried Mayo." "I look over." "You know, Dale has beef, oysters, eggs." "I mean, he's got a million things going." "Richard Blais has got liquid nitrogen going, bacon, this, that." "At the end of the day, less is more, and simple is better." "♪ ♪" "Time's up." "Whew!" "When time is called, I look around, and I see that everybody else has two dishes on their tables-- one plate for each judge." "And I'm like, "oh, my God." "Did I forget to plate a second plate?"" "And I did." "I cannot believe I did that." "Hi, Antonia." "So what I've done is basically fried avocado and fried shrimp, some grilled corn, tomatoes." " I love fried avocado." " Do you?" "Yes." "Wow." "All I keep thinking in my head is," ""I'm so, so, so, so stupid."" "So I took an oyster," "I wrapped a thin piece of steak around it, deep-fried it." "I gave an egg yolk omelet garnished with a little parsley tips and chives." "Mmm!" "So here we have sort of a lot of fried textures." "We have fried bacon, why not?" "And also with fried mayonnaise, on top of it." "Well I haven't heard a word you said, because my hair looks identically to yours when I wake up in the morning." "It's one part duck fat, one part liquid nitrogen." "Oh my goodness." "You're after my heart, weren't yah." "I was." "I was." "I am from Beaumont, Texas, so no other way to do it than some good old fried chicken." " Is this fried okra?" " It's fried pickles." "And then the salad is just a little bit of a cilantro, cumin salad." " Do I have it in my teeth?" " No." "Um, it's catfish with dijon and hot sauce, some hush puppies, and a little slaw." "They were a little heavy." "I know, Paula." "I'm sorry..." "So sorry." "So today I did a little twist-- fried chicken oysters." "It's the piece that's attached from the thigh to the body." "I decided to do a little spoof and serve it in an oyster shell, but I made a mustard gravy, and I finished it with an oyster liqueur." "Mike's dish sounds very much like something that's in one of my notebooks, and I know that, you know, he's seen that before." "You're very organized, Blais." "It all goes to hell once a challenge starts, though." "I'm waiting for him to look at me across the room, and he won't look at me." "He definitely knows it's plagiarism." "That's my dish." "I've never had oyster gravy before, and I make a lot of gravy." " Thank you, Mike." " Thank you." "I could see Richard thinks I stole this dish from him, but I've seen it done before." "If he thought of his dish, he should have done it, right?" "Blais has, like, got his head down, whatever, whatever." "If you're gonna win, be a winner." "Y'all are great." "I'd love to have any of 'em in my kitchen." "Well, let's get the bad news out of the way first." "Dale, I thought yours didn't have any flavors that really wowed me." "Okay." "Carla, your hush puppies-- they were like spitballs, kind of." "Down south, our hush puppies, they're floating, and you have to snatch 'em down, they're so light." "I live there too." "I understand." "Tell us who some of our favorites were." "I have to tell you, Antonia, hands down, your dish was the best." "I could come over there, put you over my knee, and whip your cute, little ass." "Why did you not follow the rules?" "I'm just upset." "It's hard to say good-bye to $5,000." "Let's talk to Richard-- Mr. Hairdo." "I thought your fried mayonnaise was out of this world." "Thank you." "Mike's chicken oyster" "I loved the presentation in the oyster shell." "Thank you very much." "I'm in the top with Mike, but he stole my dish, so I'm competing against myself." "Tell us who the winner is, Paula." "Antonia was the winner, but because of a technicality, the winner is..." "Mike." "Wow." "Thank you very much." "Don't touch me." "Congratulations, Mike." "You win $5,000, furnished by Buitoni." "Thank you." "Thank you." "So I win." "I feel great." "I'm gonna give Richard a big, fat thank-you for inspiration of seeing a picture." "But, uh, Richard, it's not your dish." "It's my dish, 'cause I won the five gs." "I mean, you know, Mike wins with my dish." "This sucks." "Joining Paula at judges' table for this elimination challenge is winner of the James beard award for best Chef from the southeast, our friend from the bayou, John Besh." "Hi, John." "John Besh is, like, the face of the modern New Orleans Chef." "It kind of ups the ante a little bit." "Hi, y'all." "It's great to see you." " Hi." " Hi." "You know I grew up hunting and fishing in the marshes of South Louisiana." "Because of the oil spill in the Gulf of Mexico, these essential things are threatened." "The greater New Orleans foundation does a great job with helping fishermen bring their businesses back on track." "Chefs, tomorrow John and Paula are hosting a fundraiser to help the foundation." "You'll be providing the food, and in honor of our guest judges, you'll be cooking Gulf seafood southern style for the 300 attendees at the event." "I'm really excited about the challenge, because to me, it's not just about the food." "It's about giving back and helping out." "And so I'm really inspired by this." "Because we're asking you to cook for so many people, we've asked some friends to help you out." "Here we go." " Aah!" " Wow." "Tre, Fabio, Angelo, spike, Tiffani f., and Marcel all walk in, carrying Gulf seafood." "I'm not excited at all that the eliminated Chefs came back, because when you get eliminated from this kind of season, it builds angst in people, and you just never know what's gonna happen." "All right, Chefs, you'll pick a seafood and a Chef." "They come together." "I'm a Chef." "I'll cook anything." "So I'm not really concerned with the protein at all." "I'm really more concerned about who do you work with, who might not be mentally fit right now." "Angelo just got eliminated." "His head cannot be in the right place." "Okay, Mike, as the winner of the quickfire, you get to choose first." "Marcel has these beautiful white shrimp that I would love to have, but I know I do not want to work with Marcel." "I'm gonna choose brown shrimp." "Nice." "Tiffani's a beast in the kitchen, so I'm just glad I got her." "I got a great protein, and I got Tiffani." " Let's do it." " Who do you want to pick next?" "I'm gonna have to go with my buddy Richard Blais, 'cause he was an inspiration in my dish today." "I'll take Fabio and snapper." "I'm just lucky to have Fabio as a sous Chef." "He's charismatic." "He's hospitable." "Snapper's good." "Fabio's great." "Tre and the red grouper." "I'm going to go with..." "I'm like..." "I really don't want to work with Marcel, but..." "The white shrimp." "Oh, and--and Marcel." "I come with it." "If you just want the white shrimp," "I'll just give it to you." "I'll take spike and his crabs." "Good luck." "Careful." "What about me, guys?" "I'll take Angelo and the amberjack." "The amberjack was beautiful, and I know Angelo's probably one of the more talented cooks that's up there." "I feel good about this." "You'll have $200 to go shopping at restaurant depot and $500 at whole foods." "Tomorrow you'll cook here for 2 1/2 hours, then you'll go to the puck building, where you'll have 30 minutes to cook and prep before the guests arrive." "Good luck, y'all." " Okay, crab cake." " Crab cake." "Crab cakes." "Spike and I--we've had a love-hate relationship in the past, but it's always playful and goodhearted, nothing malicious." "Do you want to throw some andouille also into the crab?" "I think that's actually a brilliant idea." " Yeah?" " So what if you coated the shrimp in grits?" "Oh, that's a good idea." "Southern cooking's a little bit out of my comfort zone, but, I mean, during the 15-minute planning with Tiffani," "I find out she lived in New Orleans for two years." "Wow, that just makes things a lot easier now." "In gumbo, there's potatoes, right, traditionally?" " No." "Never." " No?" "You know, a creole-inspired fish stew." "Beautiful." "I don't do southern food, but also," "I'm not a baker." "But I just banged out a cookie and won." "So for me, it's business as usual." "We'll do grits that are easy to cook." "I live in the south, but I wouldn't classify myself as a southern-style Chef." "Fish and grits is a very southern theme, so it's gonna be snapper and grits." "And then I want to work in some pulled pork." "Do you want to use this polenta here, or you want to use grits grits?" "We'll buy some grits." "This is a new dish for me." "I only make new dishes on Top Chef." "You are not gonna see me using other people's recipes, like Mike." "The two of us doing 300, not an issue at all." "It shouldn't even be a problem." "If this is not good-- like, if they-- like, I might be made out of doubts, because I'm known for just grabbing." "I'm serious." "You know, I'm from the south, and my grandmother is a great cook." "She typically does southern soul food." "I didn't cook a whole lot growing up, but I ate a lot." "I think the first thing we should do is, like, grab all our equipment, you know what I mean?" "'Cause the stuff's gonna go fast." "My strategy for dealing with Marcel is just to tell him simply what I want." "I'm not interested in ideas." "Well, I mean, even if we did that, one person would grab it, and the other one would be getting it started." "Yeah." "You know what we do with our greens-- we have tomatoes and cucumbers, like, in vinegar." "Did you guys eat that?" "Mm-mm." "Dang." " What do you guys eat?" " I grew up in the city." " Oh." " I'm a city boy, really." "What?" "I wanted Tre because I thought he understands southern food." "He's like, "no." "I didn't eat that food."" " You know chow-chow?" " No." "Um, Tiffany, you can have him." "No, I'm just kidding." "I'm good now." "I think she's gonna keep her white shrimp." "Ah!" "Ah!" "No, really." "Seriously." "Can we check your NAACP card?" "What are we gonna call the pico?" "Chow-chow pico?" "Chow-chow pico!" "Aah!" "Let's go shopping." "♪ ♪" "So we have $200 and 30 minutes to shop at Restaurant Depot." "Restaurant Depot is more of a bulk supply center, so you can buy things like 50 pounds of mayonnaise." "But for us, we're looking for some Louisiana hot sauce." "Got your hot sauce right here, baby." "Look for crystals." "Why me and Fabio have a blossomed friendship, it's interesting." "We are pretty different people." " You want tabasco or no?" " We want crystals." "Louisiana hot sauce." "Do you want this?" "I want it to say-- is it crystals?" "No." "Fabio told me, you know," ""we get along so well." "You remind me of my ex-wife."" "I don't really know what that means." "I drive for you." "I don't want you to work too much." " You know I love you." " Oh, Crystal!" "Where?" "Where is it?" "This is about redemption, this dish, because I botched my fried fish at the quickfire." "I'm making the fish again." "Pride is getting in the way, because if I do something that's not executed well," "I will go back and redo it until it's good." "Maybe we should get something like that, add it to our chow-chow." "What the heck is Jersey fresh tomatoes?" "Probably involves fist pumping." "We'll chug it." "Whoa, whoa." "No cuts." "Oh, you're with him." "That's right." "I'll let it slide." "So we finish shopping, say good-bye to our sous Chefs, and we head back to one Brooklyn Bridge Park." "Okay." "Okay, can we talk about, I think, the worst food" "I've ever made in my life?" "Yes!" " Oh, my gosh." " Spitball." "There are a lot of nerves that are happening in the house about tomorrow's challenge." "There are only six of us." "There's gonna be three on the top and three on the bottom." "There's no middle." "There's nowhere to hide." "Oh, Antonia, I felt so badly for you." "Mikey needs to give the money to me." "It's like, he wins by default, and then wins with a dish that was inspired by another Chef." "This is bad Chef etiquette." "And Blais is, like, you know, his head down, whatever, whatever-- pisses me off." "It's just like, "come on, grow up already."" "If you're gonna win, be a winner." "If you're gonna lose, go in the corner." "Richard had the dish written in his book, like, and they just talked about it this morning." "Like, the book was on there." "He was like, "oh, what is that?"" "And he was like, "oh, it's my idea of doing chicken oyster on an oyster shell."" "That's Chef law, man." "I didn't know that, ma'am." "There is man law, and there is Chef law." "You don't take another Chef's idea." "That's a no-no." "That's something you just don't do." "Serious Chef law." "Can we stop the line?" "Let's stop the line." "I'm so ." "It's like slow-mo." "You see yourself up, and you can't do anything about it." " We got burners up there?" " Yep." "Hey, look." "We're cooking Gulf seafood for a lot of people for the Greater New Orleans Foundation, and there's not a lot of time to do it." "You want me to salt everything?" "Slice, and then we'll salt in a big mixing bowl." "Trouble I'm running into is there's so many people here in this kitchen-- just a million people here." "There's only enough burners for a certain amount of people." "I want the kitchen to just-- the six people that are here." "You know, I've worked the last six challenges to get these guys out of here, and now all of a sudden, they show up." "They're like bedbugs." "We got to make sure the maker's mark's cooked out, like, really well too." "The idea is to use Gulf seafood and to really honor that seafood, so I'm making a crab cake with crab bisque and a corn maque choux." "I'm making the hot sauce, mustard fried fish and collard greens." "We're not gonna do them too wide-- about like that." "All right." "Tre buys greens in a can, so, no, I don't trust Tre with the collard greens." "For this, just throw it away." "Richie!" "Remember them days back at C.I.A." "What's going on today?" "Jersey Mike-- he's just loud." "It definitely bothers me, but we're just focused and trying to get our job done." "Mikey seems to be heckling people a little bit more in the kitchen for some reason." "I think Tiffany's making his sauce, so apparently he doesn't have that much to do." "I'm like, "Mikey, don't rile everybody up, please."" "Doing a great job." "Great job there, Chef." "You definitely get a sense of how people are working together on other teams." "I mean, Antonia and spike are getting along." "Mike and Tiffany are getting along." "Tiffany and Marcel..." "Um, you should use some of these, 'cause they have the head on 'em, you know?" "Use 'em in the sauce, extract more flavor." "Marcel is giving me one particular suggestion over and over." "The heads just give you all that nice flavor for your sauce." "I was just thinking to, like, cook the shrimp with 'em might be kind of nice." "After hearing the comment four or five times," "I made it real simple." "Are you sure you don't want to use some of these-- really I'm more concerned about having 320 orders before I start using it." "It's my biggest concern." "Okay." "If anyone's gonna be able to put Marcel in check, it's gonna be Tiffany." "5'10" southern black woman with some serious, like..." "Yeah, we got to get some shrimp down." "ridiculous." "Once we get there, we're gonna pull a Fabio Viviani." "We're gonna do a lot of things at the last second." "One more box with our onions and black peppercorn." "Ooh, lord, this clock is running down, and I'm just throwing stuff together now." "Need veal stock?" "One pinch." "Yeah, get a smidgen." "Hot, hot, hot!" "Fabio, just pack everything." "This kitchen is like a war zone." "I mean, it's a war zone." "Hey, yo, who's spilling out the nitrogen?" "Guys, there's nitrogen going all over the floor over here." "Five minutes!" "You like that move?" "Push, push, push." "Don't stop, Mikey." "Ow." "Don't mind me." "Ten seconds!" " Saying things like, "Whoo!"" " Three, two, one." "And..." "Done..." "Barely." "Oh, wow, look how pretty this ballroom is." "It's beautiful." "Really, really nice." " In the middle?" " Yes." "Okay." "This is the hardest challenge" "I've had to go through, period, because it's the amount of people that you have to cook for." "It's a short period of time." "I actually have a ton of work to do-- work that I should have gotten done at the Top Chef kitchen, but didn't." "Gonna be fine, man." "We're gonna be fine." "20 minutes!" "How's the polenta looking, Chef?" "It will look good in about ten." "I really hope that the judges understand conceptually where I'm coming from." "It's a risk putting pulled pork and the fried seafood on one plate." "So I'm really, really nervous about this." "Keep going." "Don't stop." "Not stopping." "And don't get mad at me either, huh?" "I will never get mad at you." "Marcel, give everything a taste real quick while your shrimp is going." "You want pepper on the shrimp, yeah?" "Yes." "Not a lot, though, 'cause you're gonna have that red chili." "If it ain't perfect, I wouldn't use it." "Oh, totally." "That's why I don't want it on there." "I've decided that I'm not going to do cornbread." "If it's not-- if it doesn't work," "I'm not gonna serve it." "So redemption is slipping away..." "Far, far away." "Bye, redemption." " How many minutes?" " Four." "Four." " Over here?" " Yeah." "Collard greens." "Yeah?" "This is done." "That is delicious." " Hi, there." " Hi." "How are you?" "Hi." "Diners come through." "We're the first station." "We're busy, but we're doing well." "There's a lot of people in here all at once." "All right, so this is some citrus polenta." "I say "polenta" 'cause my sous Chef is Italian, so..." "It's definitely hard to keep up, because there's just so many people here, and they're hungry." "And it's just 20 plates, 20 plates." "Fabio hasn't cooked this much, he told me, in seven years." "We're going over to the bar, this way." "Hello." "How are you?" "Would you like white or red wine?" "Let me get you one without--with no dough." " Tell me about the charity." " Well, here's the deal-- the greater New Orleans foundation really stepped in after the oil spill, and we're one of the biggest organizations to give money back to the fishermen and their families-- paying utility bills, paying mortgages," "giving them the crucial things that they need to survive." "Here we go, guys." "Enjoy." " What was the fish?" " The fish is Gulf red snapper." "Hello." "Good evening." "What did you make, Mike?" "We have a grit-crusted shrimp served over sour cream and chive potato." "So hopefully you guys, uh, enjoy." " Thank you so much." " Awesome." "Mmm." "Mike hit the nail on the head with this one." "I thought it was wonderful." "I mean, the flavors are all there, uh, but it's really clean." "It's great and crispy, but the sauce makes it." "Fabio, do you have those five pieces of fish for the judges?" "Yeah, but, no, you brought it back there for some reason." "Because I'm, uh, busy." "I'm sorry." "Fry the fish." "I need it fried." "We only have a couple minutes." "Dude, it's inside." "There is nothing I can do about it." "You're gonna it up." "Hold on." "Let's--let's--told you." "As the judges approach the table, me and Fabio have our first fight of the evening." "I need it." "Dude, it's inside." "You check it." "The judges are not even close yet." "Throw it back in the fryer." "Hello." "Hi." "How are you?" "Hi, guys." "What are we eating?" " Okay, fried fish and grits..." " Okay." " And also some pulled pork." " Great." "So it's a little bit of surf and turf, if you will." "There we go." "Thank you, Richard." "Enjoy." "You know, when I saw the menu item for Richard's dish, really questioned, how's this really gonna work with the pulled pork and the citrus grits and snapper?" "But it really-- it kind of works." "It's seasoned nicely, but it's not aggressive with heat and spice, so it kind of works." " It's still pretty light." " Yeah." "I like the flavor of the grits, though." "I love that, those anson mill grits." "I mean, I love the grits." "I just don't know if it goes here." "But what do I know?" "You know a lot." "Jesus Christ." "Can we slow down and reload?" "Yeah." "Let's--can we stop the line?" "Let's stop the line." "Sorry, guys." "Give us one second." "Everything's tasting the way I wanted it to taste," "I just am having a hard time executing it all, because the process of sauteing more vegetables, thickening it, reseasoning it, it's just kind of a mess." "Dale, it's fine, really." "It's right there, man." "At this point, I'm so ." "It's like slow-mo." "You see yourself up, and you can't do anything about it." "How are you?" "What goes in your, like, little red pepper honey action?" "So we're in the middle of service, and Marcel tells me we're out of the honey glaze." "I explain to him how to do it, and so he made a second batch, but I didn't have time to taste it." "You're welcome." "I have never prepped out food that I really didn't taste very much, and I've never been this worried." "There you go." "The thing is, I'm from the south, so the expectations are that I'm gonna blow it out of the park." "There are so many people." "Okay, okay, okay." "The line never ends." "People are coming." "They just keep coming." "We aim to please." "And they just keep coming..." " Love you, Carla." " Love you too." "And keep coming." "Hi." "Hey." "All right, so we have grouper fish and collard greens that are made with, um, ham hocks." "So enjoy." "Kind of a bitch about my collard greens, now." "I'm sorry." "Really?" "I didn't care for 'em." "I think there's too much hot sauce on the fish." "There's something in there that's a little salty." "I love Carla." "It wasn't special enough." "The diners are coming back and saying that it's not in their favor." "I could go home for this one." "Somebody has to mess up more than I'm messing up." "Enjoy a taste of the south." "So I'm doing shrimp and grits." "I picked the white shrimp, because I thought it just looked fantastic." "If you're gonna do it, you better do it right." "Yes." "Tear his head off." "Rip his head off, baby." "You like it, John?" "Tiffany's glaze on the shrimp was good, but you don't taste the shrimp." "I was not that impressed with the sweetness with it." "And I found her shrimp to be a little overcooked, and I'm not a fan of the honey glaze." "Tiffany's dish-- that's a classic dish." "I want that to be my favorite." "It's not." "Hey, Padma, how are you?" "So today I had amberjack." "Um, and we decided to go" "I decided to go with a stew." "We took the amberjack, we blackened it." "The stew is, uh, with andouille sausage, bell peppers, potatoes, and some, um, onions." "Thank you, Dale." "Enjoy." "me." "What--what happened?" "I don't know if the potatoes are cooked all the way." "I have a couple of pieces of potato that are undercooked." "I think Dale has way too much mustard on that crouton." "That's all you get." "The stew is not bad." "Once you taste the crouton, the whole dish is finished." "Yes, yes." "That mustard was, like-- that was a lot of mustard." "I'm like-- my lips are tingling still." "I got a blue crab cake with a little bit of blue crab sauce to go along with it at the bottom." "Thank you so much." "You're welcome." "I feel like these are delicious dishes." "So far, I've only won one elimination, but I've also been on the top consecutively." "This could be my second win." "I really like Antonia's dish." "The crab's so delicate." "You can actually taste it." "I think Antonia made a great sauce." "The blue crab..." " Delicious." " Is unbelievable." "Yep." "Padma, I think they did really good." "You know, this is a lot of pressure." "Yeah." "I was really impressed with a few and really underwhelmed by a couple of 'em." "Okay, let's go back to judges' table and hash it all out, okay?" "Okay." " I love you." " I love you too." " Thank you." " You're welcome." " I love you for everything." " Go win this." "Two more challenges till I get to the finals." "Got to knock two more people out." "It's my time now to shine." "I left my season way too early, so I plan on going to the top." "I appreciate that." "Thank you so much." "I hope I helped, man." " Stop worrying." " It was tasty, though, right?" "It was great." "Now shut the up." "Go." "Bromance-- what's going on, bromance?" "I couldn't have done it without you." " Anytime, girl." " Okay, bye." "I'll be seeing you soon." "If I go home, I will be upset, because..." "It's--it's pride, not my heart that went into this dish." "I could go home on a southern food challenge." "Yeah, me too." "So many things competing-- it was like flavor warfare." "I just don't get it." "None of it made any sense." "I'm trying to be a mole." "You want to go-- you want me to go look?" "Go, go, go." "Go, go, go, go." "I send spike out into the crowd of diners to be a spy and see what the judges are saying while they're eating the food." "Cut my line?" "Yeah, you know, like, there's a long line." "Oh, you're in the wrong line" "All spike manages to do is knock over some wine from some girls, probably get a couple of numbers." "Spike is an amazing sous Chef, really bad spy." "Aah." "That...was crazy." "I'm pissed about it." "Fabio said he hadn't cooked that much in the last seven years." "I could go home on a southern food challenge." "Yeah, me too." "Mine wasn't fancy." "Who cares about fancy?" "Lots of flavor." "Good evening." "We'd like to see Antonia, Richard, and Mike." "♪ ♪" "Chefs, the three of you served..." "Our favorite dishes of the night." "Richard..." "My inspiration was sort of the other side of the Gulf, you know, that Georgia's still part of the Gulf and Florida." "You showed a lot of restraint in that dish." "Marrying snapper, which I would never think, to go with pulled pork is unbelievable." " Wow." "Thank you." " Mike..." "My original idea was shrimp and grits." "I put a ton of shrimp head, andouille sausage, some pork." "I never seasoned it up-- I just let the salt come out from the reduction of the sausage and the bacon." "Well, I loved it." "I thought it was genius coating your shrimp with the grits." "And you had me on the potatoes, honey." "You went after my weak spot." " I tried hard." " Antonia..." "I think the dish really exhibited a lot of balance, but it's that little bit of andouille sausage, the smoke and the spice that emanated from it that I thought was really special." "Thank you very much." "As our guest judges, the honor of announcing the winner falls to John and Paula." "I tell you, it was all wonderful, but the one dish that really set it all apart exhibited balance." "The winner is..." "Richard." "Wow." "Oh, thank you so much." "To be recognized by two amazing southern Chefs, you know, it's a big deal." "Sorry, Mikey, this one is mine." "Congratulations, Richard." "You've won a six-night trip to Hilton Barbados in the Caribbean and $5,000 for airfare, furnished by Hilton Hotels and Resorts." "Thank you so much." "I get a trip to Barbados?" "I'm gonna invite Fabio to go to Barbados with me and my family." "I also need you to send back your colleagues." "Thank you very much." "Thank you, guys." "Thank you." "Pleasure." "Oh." "Thanks." "They want to see you guys." " All of us?" " All of you." " Good luck, you guys." " Good luck." "Stand tall." "If you're gonna sit here, are you gonna burp?" "Oh, please." "Because I'll move." "I'll move." "Please don't burp on me, fart on me, or flick a booger on me." "I'll think about it." "♪ ♪" "Chefs, the three of you had our least favorite dishes." "Tiffany, you picked Marcel." "I picked the shrimp." "Marcel cooked the shrimp and really helped me there." "You didn't cook any of the shrimp?" "No, I didn't cook any of the shrimp." "Those were big, beautiful shrimp, and, you know, just slightly overcooked, and they become a little bit mealy." "And I know you didn't cook 'em." "It's still my dish." "When I saw your dish, Tiffany, oh, my goodness, I got so excited." "I love heads on shrimp, because I know I'm gonna be sucking that head, but it threw me-- the sweetness of it." "I think it confused the dish." "Dale..." "There were some problems with the soup." "One was the potatoes were raw." "Yeah." " You know." "You knew." " I know that." "Angelo and I were tasting the soup, and I was happy with it at first, but we were firing in batches, and that batch--I knew the potatoes were under." "If the dish wasn't ready to serve, you should have just had us wait." "I-I just felt really pressured at that point." "You know, it's like," "I was in the juice, and I was just" "I didn't know what to do." "There was so much mustard on that crouton, it just killed it." "It was like flavor warfare-- so many things competing." "The one thing that was left out was amberjack, 'cause the amberjack, you flat out couldn't taste because of everything else happening." "Yeah." "You're right." "Carla..." "I decided to do the fish again, because it was such a disaster." "And it's a lot of pressure, 'cause you all are looking at me, like," ""oh, Carla is gonna do, like, such a fabulous job, and..."" "You know, you got this beautiful fish, and I don't understand why you douse it in hot sauce and mustard." "And that's all you taste." "I just don't get it." "Yeah." "The tomatoes, the chow-chow, the collards-- none of it made any sense to me." "None of it complemented the other." "I-I get it." "We have some discussing to do." "You can return to the stew room." " Thank you." " Thank you." "Marcel was talking about Tiffany when I went over there, and it was just Marcel." "What was he saying?" " Marcel was like..." " What'd he say?" ""Tiffany's dish was bland."" "He had a better idea, and she didn't want to use it." "Oh, obviously." "Of course he had a better idea." "Paula's so sweet." "Everything went good?" "Everything was sweet?" "It was sweet, all right." "I made a honey-chili mixture." "I explained to Marcel how to make it, but I dilute it with water so that it's not too strong." "Oh, oh." "But, of course, I'm not gonna sit up there and say Marcel did it." "Let's start with Dale." "Well, I like my potatoes done." "The fish was supposed to be the star here tonight, and it got lost in the dish." "It was almost like there was no fish there." "Because the mustard was so overpowering, all I tasted was the andouille, so to me, it tasted like a hot dog." "On the other hand," "Carla took this beautiful grouper and--and basically made chicken wings out of it." "This is the most beautiful seafood, and yet we mask it with hot sauce and mustard and throw it into the fryer." "It really isn't accomplishing much." "Tiffany's dish..." "It just threw me when I bit into the shrimp." "My mouth was wanting one thing, and it got another." "The first thing I tasted when I tasted it" "I was like, "why is all this sweet stuff on the shrimp?"" "I just didn't care for it at all." "I do think we have a decision." "There's one that stands out for me." "Yeah." "Okay, let's get them out here." "♪ ♪" "Chefs, tonight's challenge, you were cooking for the Greater New Orleans Foundation, to raise money to help some of the fishing families affected by the oil spill, and it was the fish that we were here honoring," "and in all three of your cases, the fish just didn't come through." "Dale, there was absolutely no way we could taste that amberjack buried underneath all those spices." "Tiffany, too much honey on that dish." "Couldn't really taste the shrimp." "You know, and they were also overcooked." "Carla, you coated that fish with mustard and hot sauce." "There was absolutely no way to taste that beautiful grouper that we gave you." "I think you're all really great Chefs, but as you know, one bad dish can send you home." "Dale, please pack your knives and go." "Thanks, guys." "It's great to meet you." "Pleasure to meet you." "Chef." " Good luck to you." " Thanks, Padma." " Thank you." " Thanks, guys." "It's just tough." "It sucks." "You're, like, right there..." "So close." " What?" " It is what it is, brother." "Oh, man, you're a animal." "It's what it is." "It's what it is." "It was a pleasure." "You know, what I'm really proud of is how I went through this whole thing." "First time I was here, I didn't like me very much, so I took it out on other people." "Hopefully people were able to see that I've grown up." "I think this time around, I'm in a really good place." " To the bodega." " To the bodega." "I know I'm leaving a better person." "I know I'm leaving a better Chef." "Flow like the water." "Yeah, I tried." "Fish caught up with me." "This was the hardest thing I've ever done." "Great--great job, Dale." "Guys, peace out." "After this experience, there's no way that I can't handle anything." "Opening a restaurant?" "Fine." "Let's do it." "I feel like--like superman." "Next on Top Chef All-Stars..." " Oh!" " Oh, my God!" "Padma's in the lion's cage." "Whoo!" "Is there a cutting board or anything?" "There's no kitchen equipment." "There's no nothing." "How many minutes away are we?" " Ah!" " Oh!" "Oh, my God!" "It was like a rejuvenation." "If I go home today, I will be utterly heartbroken." "Oh, this is gonna kill me." "It's my last chance to make it to the end." "I hate to see any one of you go home for this." "It might be time." "Like, I'm really nervous." "For more about the recipes seen tonight,"