Tasty Mystery Baskets of Clips

It's something that my grandma used to make for me a lot.
What's that down there, Nick? The mix 27?
as community leaders.
EVELYN: Hi! How are you?
-Sorry. -Whoa, aye--
which was not the plan.
and everyone's mother apparently made a dent
I started a non-profit
The capital of South Korea is Seoul
to compete in the ultimate culinary showdown.
DAWN: One thing that has remained constant
I love cooking with vegetables.
So, when we talk about how important news and media
We usually do something at the restaurant,
She passed last year,
[tense music]
Ugh, this was such a great day
Nick got orange.
Oh, I love the magenta color. I think it's beautiful.
with delicious, soulful food, and a beautiful cause
That maybe a top for me today.
It's going to be very hard to create a black colored dish
For this challenge,
how I can make these ingredients all sing together.
-Forty-five minutes. -LUKE: Yeah.
Preserving our foodways,
-I love a good hot plate. -Thank you.
It was tough.
Cooking your soulful dish to people who are excited
EVELYN: I feel like as a chef, you know,
you may have not seen before.
NICK: Luke, what you got on your mind?
and its importance in the community.
The chef that won today, put their soul into it
I'm so glad I got to taste this dish from you.
NICK: Probably one of the hardest ones.
[cheering]
but we're still in a competition
That's not what I think it is. Oh, sh--.
Don't say that.
That dish was not very strong
It's a beautiful challenge.
LUKE: Ooh, ooh, we're dropping stuff.
but we never get too far away from where we started,
beautifully flaked. All those fermented flavors,
but I feel like that was a departing gift from him.
Slaves would mix cornmeal with water.
after I listened to all these stories.
and that he knew to just leave it alone.
This is going to be a hard judges' table.
that were here in Freedmen's Town.
What the [bleep]?
-Go grill it. -LUKE: I absolutely refuse
There are so many people who have supported me.
I thought he did a nice job.
and I think that's what this challenge was about today.
and really embraced the challenge at its essence.
This is how I like to eat at home.
Yeah? Quick toast?
For all of us,
I don't know. I just need to enjoy
Thank you.
-Thank you. -LUKE: Glad you enjoyed.
EVELYN: I was, like, give me a minute.
-Thank you. -ASHLEIGH: Thank y'all so much.
and that's going to be pickling different vegetables
there's a lot of contrasting colors on dishes,
Padma, this is really hard, but I think Luke's meatball
I wood-fire roasted it
Now that's a happy face.
coming together to build this very special thing,
and also made me think was Jae.
Who had one of our favorite dishes?
Come on. There we go.
when you ate it all together with that acidic pepper vinegar,
Tell me about this oyster gravy.