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Clips from Top Chef - Swallow the Competition (S19E19)

"We've got the color, we're good with that."
Top Chef
"I'm hoping there's enough sauce."
Top Chef
"-Oh. -Oh, crap, come on dude."
Top Chef
"I'm just topping it off with some salmon roe,"
Top Chef
"give it a little pop of saltiness."
Top Chef
"For my bead dumplings filled with smoked alligator,"
Top Chef
"doing them into little bite-sized pieces"
Top Chef
"because the Mesosaurus likes to eat"
Top Chef
"in bite-sized pieces, and so, we have alligator soup."
Top Chef
"LUKE: How're you doing, Demarr? You need a hand?"
Top Chef
"No, I should be good, I'm going to put the caviar in first"
Top Chef
"and I'm going to fry the oysters last."
Top Chef
"Do I think I'm being the most theatrical like Buddha?"
Top Chef
"No, but I think that what I'm doing makes sense."
Top Chef
"I think it's going to be delicious."
Top Chef
"-Oh, man. -NIKC: One minute, chefs."
Top Chef
"The first course is on its way."
Top Chef
"♪♪♪"
Top Chef
"[booming sound]"
Top Chef
"The first course is on its way."
Top Chef
"[dinosaur roars]"
Top Chef
"♪♪♪"
Top Chef
"KWAME: Look at this food, this is beautiful."
Top Chef
"PADMA: It looks lovely, actually, yeah."
Top Chef
"-Hello. -Hello."
Top Chef
"Buddha, tell us what you made."
Top Chef
"And you're supposed to put this"
Top Chef
"-just right in the middle? -Yeah, just right in the middle."
Top Chef
"It's kind of like a soup because the Mesosaurus"
Top Chef
"lives in the water."
Top Chef
"There's smoked alligator with potato,"
Top Chef
"beets and salmon roe."
Top Chef
"On the outside is a pickled beet sheet"
Top Chef
"to cut through the richness."
Top Chef
"PADMA: Have you cooked alligator before?"
Top Chef
"-Crocodile. Not alligator. -Mm."
Top Chef
"-Wow. -Thank you, Buddha."
Top Chef
"Damarr, what did you make?"
Top Chef
"As soon as I read that it throws it's jaw back"
Top Chef
"and it slides down it's throat I thought oysters,"
Top Chef
"so I made a dukkah fried oysters"
Top Chef
"sitting on top of a fresno chow chow,"
Top Chef
"and there is an oyster cream to the side of it."
Top Chef
"Mm. Very nice."
Top Chef
"-Nick? -I made a crab croquette."
Top Chef
"The flesh of the Mesosaurus's mouth"
Top Chef
"is so bright red, and I have a surprise"
Top Chef
"of pepper puree on the inside of the fondant potato,"
Top Chef
"and the pecans is one of the things"
Top Chef
"we're going to see in our flow of our menu."
Top Chef
"This is a beautiful start to this dinner."
Top Chef
"-Thank you. -Thank you."
Top Chef
"-Thank you so much. -Stunning."
Top Chef
"-They all can cook. -This is all top tier cooking."
Top Chef
"Let's start with Buddha's dish."
Top Chef
"His plate was beautiful to look at."
Top Chef
"Smoking alligator, I don't think anybody would think to do that"
Top Chef
"and then puree that into almost like a chowder."
Top Chef
"It was sweet, it was acidic, it was, like, earthy."
Top Chef
"There's something about that last taste of smoke"
Top Chef
"in combination with the cream that's really lovely."
Top Chef
"It seems like it's a pretty even playing field at the moment."
Top Chef
"Nick's dish, it was a nice little hors d'oeuvre,"
Top Chef
"but it wasn't like a dish."
Top Chef
"GAIL: I think there should have been"
Top Chef
"-way more red pepper. -TOM: Yes, way more sauce."
Top Chef
"Like, I understand he wanted that surprise,"
Top Chef
"you open the mouth, it's bright red."
Top Chef
"-A surprise in a sauce. -Right, exactly."
Top Chef
"But I thoroughly enjoyed Nick's croquette."
Top Chef
"I liked it. I think it was fun."
Top Chef
"I think it went well."
Top Chef
"-Hope for the best now. -I love Demarr's dish, too."
Top Chef
"The oyster was crunchy and juicy."
Top Chef
"JOE: I love the texture of the chow chow."
Top Chef
"I thought it was super bright."
Top Chef
"That's what kept me going back for more."
Top Chef
"There's something about fried oysters to me"
Top Chef
"that just, like, it feels like home."
Top Chef
"I'm a Maryland girl,"
Top Chef
"with the caviar cream at the bottom,"
Top Chef
"I just thought that was really inventive."
Top Chef
"It's a good composition."
Top Chef
"The combination worked really well."
Top Chef
"I just want something more graphic."
Top Chef
"I want to see evidence of a kill."
Top Chef
"-Evidence of a kill. -[laughter]"
Top Chef
"ASHLEIGH: I'm going to have you grab a wing to try."
Top Chef
"LUKE: Yeah, it could use some finishing salt."
Top Chef
"-Juicy A.F. Juicy A.F. -Five and a half."
Top Chef
"Aw, really?"
Top Chef
"My carrots didn't take the glaze"
Top Chef
"the way that I wanted them to,"
Top Chef
"but I ran out of glaze,"
Top Chef
"so at this junction they've just got to go on."
Top Chef
"Can you just give me a wipe please?"
Top Chef
"I actually am a little concerned."
Top Chef
"When you cook simply, when you miss, you miss big."
Top Chef
"-15 seconds. -Heard."
Top Chef
"Oh yeah, baby."
Top Chef
"[timer dinging]"
Top Chef
"Lord Jesus."
Top Chef
"-Good luck, Jo. -Thank you."
Top Chef
"♪♪♪"
Top Chef
"-That smells amazing. -Yes."
Top Chef
"-Thank you. -Thank you."
Top Chef
"-PADMA: This all looks lovely. -JOE: Yeah, it looks beautiful."
Top Chef
"-Hello, everybody. -Hi."
Top Chef
"Evelyn, tell us about your dish."
Top Chef
"This dinosaur, it flies,"
Top Chef
"and it also is an omnivore,"
Top Chef
"so it essentially ate everything."
Top Chef
"So, I decided to go with a pork tenderloin"
Top Chef
"with Swiss chard, black garlic sauce"
Top Chef
"with pecan crumb, fried garlic,"
Top Chef
"and for air an aerated sweet potato puree."
Top Chef
"Ashleigh, what did you do for us?"
Top Chef
"Quetzalcoatlus soars through the air"
Top Chef
"with it's massive wings,"
Top Chef
"so I wanted to put a whole wing on the plate."
Top Chef
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