Tasty Mystery Baskets of Clips

EVELYN: Savory.
I really feel a lot of pressure.
I'm also working on fried chicken with hot honey.
I made a biscuit with a poached egg
So just trying to remember everything
Peanut butter?
And then we have strawberry bonbon and strawberry tartar.
It's a very well thought out dish,
with an ostrich sausage, crispy cheddar and fried egg.
JACKSON: I'm really ----ing nervous this thing is raw.
What's your final description right now?
-Oh, my God. -ROBERT: It's okay.
However, there can only be one winner.
Here is my impression of Damarr.
And her client list included everybody from LBJ
I have to think backwards to start with
ROBERT: I don't want to keep adding stuff.
because this is a double elimination.
SARAH: I think we started out with trying to
and I was like, "All right, we're going with that."
It's the first double elimination.
Nice job, chef.
which championed molecular gastronomy.
I haven't really showcased what I can do.
All right. Let's do it.
panna cotta into a strawberry jelly
Wylie, why don't you tell our chefs
-I got daikon. -Awesome.
I think the big issue was both cooking mistakes.
-You're so creative. -Yeah.
-Yeah. -TOM: Does it always
we know that both dishes taste different.
candied lime zest and some fruit gel.
PADMA: They look pretty similar, except for the color.
-MELISSA: Very interesting.
I would never make this dish if Buddha weren't on my team,
Well done.
Chefs, please lift your cloches.
We got to hope somebody [bleep] up.
We started digging in and I just remember thinking,
We have to send an entire team home tonight.
and compressed cucumbers in a pickle.
but you don't want to be the one to sink someone's dream.
So did you start off with the idea of a panna cotta, first?
-Okay. -[laughing]
You get to pick your team member first.
-That walnut, so good. -Whoo.
it just needs to be executed properly.
So, my main focus is going to be my panna cotta.
-Like a blue crab cake? -Uh-huh.
I've made biscuits before, but I need my recipe.
So this was a pleasant surprise.
We also have carrot purée with the kanzuri,
Because it is one of my strongest challenges
All right, I'm about to do something kinda wild.
We cooled it and then pressed it.
They had some positive things to say.
-Look great. -Yeah.
-I'm about to start a mousse. -ROBERT: Okay.
or breaking down strawberries and cream.
Above that is a cream cheese bavarois.
Heard. #CrushingIt.