Tasty Mystery Baskets of Clips

But we also have to decide who won this challenge today.
Struggle is real here.
like, these lights gon' dry my eyes up.
My mom really liked cooking.
and then when I ate it together it needed salt.
Many moved north to Houston following Jack Yates,
so I wanted to cook these two cuisines.
and there's some lentils in there.
Everybody is really pulling
It reminded me of walking in and getting those greens.
but I love the pure flavor of the salmon cake.
and I had this nickname ever since then.
and this seems like it's more authentic.
to kind of match that.
That is why I fell in love with New Orleans.
But this is a dish that I've made
And liberating,
with-- with all the challenges.
PADMA: All right, we've got to go. Nice to see you.
Everyone did a great job.
Pickled shallot brings a really nice layer of flavor to this.
The winning chef today is... Ashleigh.
Tomorrow afternoon,
raising a fund to rebuild the community.
We're walking around and taking a plate from a booth.
Cauliflower and cheese, very classical combination.
touching the bricks.
and put a little pepper vinegar over the top.
not just family, all of his customers,
[rousing music]
Today you'll have $500 to shop
How much stuff do you have on your plate for today?
I didn't want to overthink it or overwork it.
to cook at Bethel Church historical site.
-Good to see you, Gail. -How are you?
ZION: Cheers to the rebirth.
So, definitely a lot of technique behind this.
-I'm so sorry, Luke. -Listen, it's not over yet.
and then I'm going to do what my grandma used to do
-so much for joining us. -Thank you for having me.
And I thought your rice was great, too.
It's like, you know, you're gilding the lily there.
EVELYN: I'm making a sope.
I'm incredibly proud, incredibly happy
I think it's really going to be a hard one
Hey, chefs. Good to see all your faces.
... to go home over something as simple as overcooked rice.
and I've got these yellow peaches which are freeze-dried,
-And Damarr. -Green.
As you're thinking about, how are you going to communicate
It's like my absolute comfort food from home.
like Hoppin' John and use it as a condiment?
EVELYN: And then on top we have pureed black beans,
and got those, like, nice crispy brown bits.
I can taste the comfort in that dish.
that fell a little bit short than the rest of them.
What did you think of Buddha's, Kwame?
I was tasting that rice
We're looking for things that have been passed down
I got the phone call to come on to Top Chef.
I was crying my eyes off
resonates with these hoecakes.
but there can only be one winner.
Cauliflower and cheese can be quite heavy,
The only criticism I have is that your meatball was tight.
So, what I made is a beet sope.
all the crispy bits on the outside of the meatloaf,
as long as I tried it, I never had to eat that again.
from your family, and it was just great to see.
Preservation of our history,
of learning and preservation and education and emotion.
She created something new that was this instant comfort food.
NYESHA: Beautiful.
and put it on my spoon.
and to make you kind of forget that you're not eating meat.
It sucks to go home.
I'm topping off a little hoecake
pinch the corners to make it like a little bowl.
from her childhood kind of unleashed
That's one of the things that my nana has always mastered
And it showed, the flavor, I thought, was really great.
a feature in Food & Wine magazine,
This is an important event
my grandmother will make us curry.
which is a Danish-style meatball.
When you're making steak,
I was super excited to get to work