Tasty Mystery Baskets of Clips

This is a guy that he was.

but for all the love that's being shared here.

-Really, really good. -I love that.

-Yes, yes. -TOM: There wasn't a bad dish.

BUDDHA: I had a great time.

And such brightness from that pineapple salsa,

to create a monochromatic vegetarian dish.

In Southern cuisine, when the greens hit the corn bread,

I was an extremely picky eater as a kid.

I thought I had my happy face on.

LUKE: Now we're top seven.

They would heat the blade of the garden tool

and I know your grandmother is proud of you for that.

just to bring some flavor to-- and some cohesiveness, right?

-It's the illusion of health. -That extra nutrition.

But there can only be one winner

-Jae, tell us a little bit-- -Oh, my God--

What was in the sambal?

That's how I like to cook.

we're putting on a fundraiser

that I'll be putting on the plate.

Last time I went to go see her

and I still haven't figured this out.

Welcome. Thank you. Welcome.

I've eaten a lot of meat since I've been here in Houston.

but also to showcase this part of history

Dawn, you want to come with us?

that simple but so damn good was Damarr.

But this one, even more so.

and the sauces tied it all together.

and burning in some places.

My initial idea right now is like the fish

-Hi, councilwoman, how are you? -Nice to see y'all.

and thrilled about that moment,

How is it tasting over there, Jae?

I didn't know you were coming back that quick.

and-- you know, and you can get everything in one bite.

Every day is not a great day,

My brows are burning.

I have prepared some crab rice and oyster gravy.

and served it with a Danish-style

But there was just one dish

when you talk about this dish, and the memories of your mother.

of what my people are able to do here,

getting the kind of crispy crab rice pieces.

I have felt amazing before a challenge and not done well.

"my dad would be proud, the ancestors would be proud,"

-Hello, great to see you. -Pleasure,

I'm going to make this Low Country crab rice

TOM: Best part of the meatloaf is the crust, right?

was the most flawed out of anything that I've tasted today.

the same color on a dish.

Coming through. Hot.

and my mom should be really proud,

-I did not. -Oh, it's amazing.

Anybody would want to have that.

You know, chefs, when we go out and we get experience

and now we have to send someone home.

-Hi, Nick. -What's going on?

Buddha's individually when I tasted the stuff,

Just melting in my mouth.

I want to see more of this food in your elimination challenges.

I'm proud to have done this, though, with you guys.

that was very special.

The objective is figuring out

Juneteenth is a celebration

I can really tell that it meant a lot to you.

So, it just meant that her rice was really wet.

You were standing on a lot of shoulders, you know?

Now can he cook his way back?

that they put on meat, fish and vegetables.

-Hi, Luke. -Hey, Luke.

and also cauliflower for the rice.

-Are you going to be okay? -Yeah. I burned the hoecakes.

because this is the last immunity of this season.

I lost my grandma last year.

but she would always get done up

This is not just about cooking for the judges.

is what was able to be preserved in the early 2000s.

You also have to think about conceptually

You truly made a completely soulful dish

is easy because they never are.

Born and raised here