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Clips from Top Chef - Freedmen's Town (S19E19)

"ZION: Cheers to the rebirth."
Top Chef
"The words out, there's good stuff here."
Top Chef
"-That's what I hear. -PADMA: What are you making?"
Top Chef
"I am making collard greens with hoecakes."
Top Chef
"There's some smoked ham hocks in the collard greens,"
Top Chef
"and then I have a little pepper vinegar to drizzle over the top."
Top Chef
"When I think about soul I think about ancestry,"
Top Chef
"and I thought about everything"
Top Chef
"that my grandmother and, you know, the people that came"
Top Chef
"before her had to do to get me to this point."
Top Chef
"I just get really proud when I think about where I come from."
Top Chef
"In Southern cuisine, when the greens hit the corn bread,"
Top Chef
"it is a match made in heaven."
Top Chef
"Well, thank your ancestors for me"
Top Chef
"because that's really good."
Top Chef
"♪♪♪"
Top Chef
"More delicious food."
Top Chef
"It just shows you how a few things"
Top Chef
"put together really well can be so delicious,"
Top Chef
"and that's what he gave us."
Top Chef
"I thought that it was so deeply flavored and seasoned."
Top Chef
"He did his ancestors well."
Top Chef
"Great dish, we're going to have a hard time at judges' table--"
Top Chef
"-You know that, right? -This is impossible. So far, I--"
Top Chef
"I can't see sending anybody home for doing what they've done."
Top Chef
"♪♪♪"
Top Chef
"TOM: So, are you missing home right now?"
Top Chef
"I'm so energized that I can talk about my family,"
Top Chef
"and I just want to show them my Mississippi."
Top Chef
"The love in your eyes is emanating through your soul"
Top Chef
"when you talk about this dish, and the memories of your mother."
Top Chef
"-Thank you so much. -Thank you for sharing that."
Top Chef
"I made a beet and masa sope."
Top Chef
"Oh, I love the magenta color. I think it's beautiful."
Top Chef
"If you're trying to understand someone's culture,"
Top Chef
"you eat their food, you'll get it."
Top Chef
"Thank you. Thank you."
Top Chef
"♪♪♪"
Top Chef
"-Hello, hello. -Hi, Ashleigh."
Top Chef
"I have prepared some crab rice and oyster gravy."
Top Chef
"A nod to the Low Country."
Top Chef
"My dad, he's from Edisto Island, South Carolina,"
Top Chef
"and he talks about how, when he met my mom,"
Top Chef
"who is not from the Low Country, she's from Southern Appalachia,"
Top Chef
"she made this "boggy-style rice," he calls it."
Top Chef
"So, it just meant that her rice was really wet."
Top Chef
"TOM: Definitely has Low Country flavor."
Top Chef
"-Good, good. -Thank you so much, Ashleigh."
Top Chef
"-Thank you. -ASHLEIGH: Thank y'all so much."
Top Chef
"Did you all taste that crab-fried rice?"
Top Chef
"-I did not. -Oh, it's amazing."
Top Chef
"I was expecting some crispy bits of crab"
Top Chef
"and I did not really get that."
Top Chef
"I think the oyster gravy was fine,"
Top Chef
"but I really was hoping for some texture"
Top Chef
"that did not come from the rice itself."
Top Chef
"I'm not used to eating that rice doused in gravy like that."
Top Chef
"I think it was two things that she loves,"
Top Chef
"and she put them together and maybe didn't need to."
Top Chef
"It's like, you know, you're gilding the lily there."
Top Chef
"[tense music]"
Top Chef
"KWAME: Hey, what up, brother?"
Top Chef
"How you feeling? How you feeling?"
Top Chef
"-Good to see you, -Good to see you."
Top Chef
"-Hello, great to see you. -Pleasure,"
Top Chef
"thanks for being here today."
Top Chef
"Absolutely. I'm enjoying myself."
Top Chef
"This is my hometown."
Top Chef
"What do you think of the food?"
Top Chef
"-Born and raised? -Born and raised here."
Top Chef
"Born and raised here. The food's bomb."
Top Chef
"It's very special. It's grounding, you know?"
Top Chef
"-KWAME: Beautiful. -Yeah, it is."
Top Chef
"And liberating,"
Top Chef
"in the spirit of Juneteenth, you know?"
Top Chef
"They're being creative with their food."
Top Chef
"This is Top Chef, man, this is how we give it up."
Top Chef
"All right, listen, you know-- Kwame knows I'mma eat."
Top Chef
"I have to get right on to this booth."
Top Chef
"[all laughing]"
Top Chef
"-Hi, Luke. -Hey, Luke."
Top Chef
"What is a frikadelle?"
Top Chef
"So, frikadelle is a Danish-style meatball."
Top Chef
"So, that was the one comfort food that I found"
Top Chef
"when I went to Denmark."
Top Chef
"I always miss my mom's meatloaf,"
Top Chef
"it's the thing that I get first when I come home,"
Top Chef
"so I took my mom's recipe,"
Top Chef
"formed it into the form of a frikadelle"
Top Chef
"and served it with a Danish-style"
Top Chef
"gravy which is with a white cheddar mash."
Top Chef
"[singing] Don't be shy with those mashed potatoes."
Top Chef
"-Did you enjoy this challenge? -I did."
Top Chef
"It was a very good feeling in the tour yesterday"
Top Chef
"and everything that we got to learn, it's been very surreal."
Top Chef
"A lot of butter."
Top Chef
"This is how I like to eat at home."
Top Chef
"Really lovely. Thank you."
Top Chef
"-Thank you. -LUKE: Glad you enjoyed."
Top Chef
"This meatloaf. It's very delicious."
Top Chef
"Luke has been kind of, like, all over the place."
Top Chef
"I thought he did a nice job."
Top Chef
"Yesterday, finally,"
Top Chef
"Luke broke out of his shell in the Quickfire."
Top Chef
"Now, that said, I think the meatball could use"
Top Chef
"-a little more fat. -Yeah, it was a little tight."
Top Chef
"It was very tight."
Top Chef
"He's worked for such a long time in"
Top Chef
"one restaurant that he needs to break away from that,"
Top Chef
"and this seems like it's more authentic."
Top Chef
"I'm feeling all the soul."
Top Chef
"Like, people have been hitting it out of the park."
Top Chef
"Ashleigh's Low Country crab rice with the oyster gravy?"
Top Chef
"And the salmon cakes?"
Top Chef
"-Oh, my gosh. -Delicious."
Top Chef
"We're just grateful,"
Top Chef
"I mean, not just for these delicious dishes,"
Top Chef
"but for all the love that's being shared here."
Top Chef
"Super excited to be here"
Top Chef
"and be doing this event in this awesome church."
Top Chef
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