Tasty Mystery Baskets of Clips

Keep this up. See this feeling you have right now?

are you having to sacrifice flavor for looks?

Do you have any idea?

so I am going to do a sweet corn and kumquat jam.

I'm not going to have any more [indistinct].

I remember during high school,

-Jo? -I made a biscuit.

The flavor combinations of each dish

Look at the color, it's better now.

I'm doing a seafood terrine,

which was WD-50 in New York,

and I've never made a biscuit before.

He actually didn't know that I made it onto Top Chef.

The puree on the bottom and then the pork belly on top

Trying to keep my swoosh really straight.

The winner will receive a considerable advantage

And the panna cotta was too loose.

I'm basically doing this for myself

she, like, sucked on crawfish.

The only negative is I thought the noodles

Sam, please pack your knives and go.

It's not a molecular challenge, it just has to be similar.

I'm doing dessert, she's doing savory.

Pasta is ready. Come on, baby.

I don't bake, I don't like baking.

-So then why make this dish? -I was confident in the flavors.

-It's integrity was compromised, probably by, I think,

Jackson, what are you working on?

I thought they were absolutely stunning and delicious.

You guys are like a perfect odd couple.

-and then glaze it. -Okay, center like this?

I'm winning this for my dad. He's my mentor.

My main concern was the pork belly.

Your mousse felt very spongy and over worked.

All right, down half an hour.

I did a button mushroom beurre blanc noodles.

Was that fried cheese?

Oh good Lord, have mercy.

pressed it and then we cooked it again, today.

And also, it's buried by that huge piece of chicken.

-on the oil? -LUKE: One spoon

The ones with the peel on.

-PADMA: Thank you, both. -ASHLEIGH: Yeah.

positive effect on our chefs.

And I feel like this could be

Chef and restauranteur, Chris Williams.

JO: We'll do the pork belly flat.

Damarr, please tell us about your dish.

Mississippi is where my heart is.

$250,000 furnished by San Pellegrino.

It was further stressed by all of the things

I still have Last Chance Kitchen

I don't bake. I don't bake nothing.

-LUKE: Perfect size. -ASHLEIGH: Awesome, awesome.