Tasty Mystery Baskets of Clips

-It's hitting, huh? -Oh, yeah.

NICK: Game time.

TOM: Luke enters Last Chance Kitchen.

I have roasted cauliflower with cabbage

This challenge is dear to my heart.

and plant-based diets for centuries.

-BUDDHA: Hello, ladies. -Hi. Good afternoon.

[fast-paced electronic music]

to see if I can make it as good as my mom, you know?

this challenge is extremely a personal one.

I decided to cook this dish

and that's exactly what he gave me.

and there was lots of your grandma and your mom.

I don't know how I'm supposed to feel.

The ingredients on the plate lacked a bit of cohesiveness.

It drives me creatively.

DAMARR: That's awesome.

So, I'm making nasi lemak.

I like the dish a lot.

taking food or land or space that people didn't want,

[laughter and crosstalk]

because meatloaf, you talked about you want

sage, thyme, rosemary.

Nyesha, who's it going to be?

I've worked around the world,

and just worked a little bit of chef magic in there.

-What about Ashleigh? -That's what I thought.

and I used to help them out picking strawberries.

You used pumpkin?

Yo, you soak in your win,

so I'm going to roast a cauliflower in butter,

I can't wait to taste what you'll make.

-GAIL: Hi, guys. -JUDGES: Hi.

you think about that moment of emancipation.

I made curried vegetable puree

All right, listen, you know-- Kwame knows I'mma eat.

and that's what he gave us.

The love in your eyes is emanating through your soul

and such a difficult decision

-sort of hybrid with a sambal. -It was delicious.

You can mix it all together

-Yeah. Let's go. -PADMA: All right.

But there's certainly no shortage

and the creaminess from the mashed potatoes

'cause it's something my grandmother cooked a lot.

were enslaved just a few decades beforehand.

These things take about six minutes,

-I loved your soup. -Thank you.

I have to say super bold of you to make a soup.

NICK: That's what's up.

with everything that you have, basically your soul.

who is actually known as the father of Black Houston.

Unfortunately, most black vegetables

I feel great. It is really lovely.

My grandmother would cook this curry

I was a baby labor. [laughs]

I'm really excited about cooking for such a great cause.

My mom used to cook the whole fish all the time.

and just make it taste good.

Cooking a whole mess of collard greens with ham hocks.

She came to visit me when I used to live in New Orleans,

where attendees will be purchasing tickets,

Let's see what we have.

I hope you really enjoyed yourself.

-There was no bad dish. -There were no bad dishes.

It's Houston's first heritage district.

it's really incredible.

that a lot more of the best restaurants in the world

and restoring them for our children's children

I just get really proud when I think about where I come from.

compared to the rest of the dishes.

-Yeah. -ASHLEIGH: Oh, God,

I got to start cooking oat cakes

Seven chefs remain

with strawberries and hot peppers.

I always miss my mom's meatloaf,

in the spirit of Juneteenth, you know?

will go towards protecting and preserving

one restaurant that he needs to break away from that,

you know, do a barbecue for the community.

[intense music]

They got some really tough jobs.

It's something that is cooked

I didn't deep fry it, I griddled it

some charred papayas,

and I did not really get that.

"Where have you been all my life?"

You know, because I live here in Houston,

how we're eating it, you know.

I'm gonna try to do a curried cauliflower puree.

and the history is very important.

Did you deep fry it?

or makes them feel this sense of place.