Tasty Mystery Baskets of Clips

LUKE: Turned out pretty well, yeah?

How do I feel better now than when I put up those plates?

It's a lot less risky. It's cake and ice cream.

PADMA: Tonight, two chefs enter Last Chance Kitchen.

-Are you sure of yourself? -I'm ----ing worried.

PADMA: Congratulations, you guys.

tied into a knot on top of a black sesame crumb,

So, I'm doing ostrich sausage.

I hope everyone's happy with their teams

I grew up in my father's restaurant.

-We die together. -Let's do this, Damarr.

For your Elimination Challenge,

-Thank you. -Chef Evelyn's dish.

and then I want to make fried chicken with the biscuits.

We're looking for a complete dish.

EVELYN: Oh Lord, baby Jesus, do not take me out now.

Congratulations.

Good luck, chefs. Because your time starts now.

And I don't want to go with you.

-It's so hard. -So, this is something

What's going on today?

-Monique, right there. -Thank you.

It's no, it's perfect.

the visual instead of the flavor.

Evelyn, tell us what you've made.

-Like pork belly leather. -It was, it was leather.

We have the scallop and the king oyster mushroom

There was a lot of troubleshooting.

I'm a little scared about the gelatin.

Get the broth out.

The idea started,

that almost look identical.

-Yeah. -Oh, there, right there.

She might have gotten in her own way a little bit

Don't just give us a biscuit on a plate.

So, I have to make this panna cotta work.

A whole team will be going home.

But her crumbs were delicious. Like, really.

-To the brisket gods. -Hey, chefs, how's it going?

-Hey, chef. -Hi, how are you?

This is one of the elements of surprise

I keep having to taste everything to make sure--

there was such whimsy in eating your dishes.

I was having a lot of trouble today,

There were a few that missed the mark.

Before I tell you the challenge,

-CHRIS: Okay. -Thank you.

I really loved your dessert.

I just don't think they executed the main part

I made a buttermilk biscuit with sweet corn

I'm pivoting so hard right now.

It's like a dish that we do at the [indistinct] bar that I run.

I just thought it was fantastic with the scallop.

He's doing some really amazing work here in Houston.

they are very similar in color.

even in the short amount of time that I've been here.

There's a reason why there are pit masters.

Did you spend a lot of time working the dough?

I did not love Jo's pork belly.

-[laughs] Feeling that. -ASHLEIGH: Four pieces?

This is like blowing my mind up right now.

No, I think it looks good, Jackson.

-[alarm beeping] -[laughing]

but he seemed really passionate about it.

She was a chef ahead of her time.

I think we're both on the same page there, you know?

I made a biscuit with Lardo and then onion jam.