Tasty Mystery Baskets of Clips

Yeah, there's like ginger and garlic.

but I really like the spice in there.

And the carrots felt like they were an afterthought.

had a lot of flavor.

Some mango, some watermelon, cayenne and lime.

the sort of dark and foreboding.

she's breadcrumbing lamb chops, meatballs.

Time's up, hands up everybody, utensils down.

TOM: That's kind of graphic looking too.

Is that-- is that Evelyn over there?

for joining us today and giving us all an education.

Right after they fed the Velociraptor they went

How are you looking, Evelyn, what are you starting on?

In each one of these folders

Pork tenderloin was cooked beautifully

so I'm adding in a lot more spice

with Swiss chard, black garlic sauce

[timer dinging]

of five trailblazing Texas women.

Smoking alligator, I don't think anybody would think to do that

Jo's dish lacked with the carrots,

that's to mimic the aggression from the Velociraptor as well.

I see all these different ingredients,

Once the Mosasaurus opens its mouth,

I'm winning, okay? That's the mentality.

I think it was a mixed bag tonight.

beets and salmon roe.

Be safe out there, chefs.

Right here, panko.

So, I've made a stuffing that has gone inside of the quail.

and have fun at the premiere.

It has a bit of crab fat, a crab stock,

I don't even really know what five spice tastes like.

ASHLEIGH: How are those oysters looking?

The other dish that we really enjoyed was Damarr's.

And then I'm making these glazed carrots

and took one of our own, so all that blood is

I don't really think it worked,

-You're spot on. -I mean, I'm staying in

it just did not work for me.

and then Jackson is going to be dessert,

and I wanted to go heavy with the meat.

I'm just, like, thinking of, like, a list right now,

I was like, what is happening?

is so bright red, and I have a surprise

I felt like it coated the spoon nicely,

So, when you get the eba you dip

That's your efo rero.

and serve at Houston's Museum of Natural Science.

Ugh, I'm so jealous, DeWanda is more than happy

I don't think that flavor got into the meat.

I feel inspired and I want to go for it.

What have you got working on, Nick?

-I appreciate it. -BUUDHA: Thank you so much.

The second course is Evelyn with pork tenderloin,

-I feel honored. -Congratulations Buddha,

Evelyn, tell us about your dish.

I'm about to go to the Whole Foods

His plate was beautiful to look at.

and it's very dense and gooey

Looking over the seasonings, I just got the panko.

Luke, your short rib dish. I love the presentation of it.

components sitting on a plate for 15 minutes,

and the coveted title of Top Chef.

with suya and banga spice.

and I do not know what I'm making.

garnished with pineapple and suya spice...

you're going to have to dominate.

to soar through the air at high speeds,

I did a shrimp and guinea fowl

to be able to experience a new cuisine.

-Yeah. -Thank you all.

Top Chef Colorado winner Joe Flamm.

Green Team, please step to the side.

an air animal that eats everything.

I mean, I just don't want to be in the bottom.

What's difficult is we have to make

and making a shrimp and scotch bonnet stew

-Nick? -I made a crab croquette.

Sugar, eggs, some more sweet potatoes over here.

It was bold in all the best ways.