The brand new, meat-centric episode of High Chef Kentucky options the largest collective culinary collapse of the season thus far — and the cooks get a drubbing from the judges throughout the elimination spherical. Right here’s the way it all goes down:
Upon arriving on the High Chef manor after final week’s elimination, the cheftestepants are thrilled that Brother Luck, the Final Probability Kitchen winner from a earlier season of the present, acquired the axe and won’t be shifting ahead within the competitors. “We’ll defend this home!” Jason yells after strolling into the lounge. “Brother’s not right here, and it feels regular once more,” Eric observes. The cooks toast the banishment of Brother Luck with plastic cups stuffed with Champagne. In the meantime, Eddie decides to FaceTime along with his spouse and toddler-age son, who he misses dearly. “He’s not even two years previous but and he’s eaten foie gras, caviar — all the things,” Eddie explains.
When the crew walks into the High Chef Kentucky culinary bunker for the following Quickfire problem, they’re greeted by host Padma Lakshmi and actor/author/producer Lena Waithe. “Lena’s an enormous fan of the present, so please don’t change that,” Padma tells the cooks. Waithe explains that she travels so much for work and all the time tries to seek out one thing good to eat after filming wraps up. “Normally the meals is hearty, and I am going to cities the place they don’t depend energy,” she remarks.

Left to proper:Brandon Rosen, Eddie Konrad, Eric Adjepong, Kelsey Barnard, Adrienne Wright, Brian Younger, Justin Sutherland, Michelle Minori, Padma Lakshmi.David Moir/Bravo

This week’s problem entails making ready a reinterpretation of the new brown, a traditional Kentucky dish. Justin is clearly pumped, since he truly serves variations of this dish at two of his eating places within the Twin Cities. Sara can be very assured about her abilities, telling the digital camera, “I got here ready with 1,000,000 concepts for decent browns — I do know I make a greater scorching brown than Justin.” The cooks can do no matter they need, as long as their dish has turkey and sauce, and it’s served in a skillet. Earlier than working into the kitchen, all of them pattern scorching browns from Louisville establishment the Brown Lodge, the place the dish was invented.
A lot of the cooks appear fired up throughout the problem, even those who’ve by no means cooked or consumed scorching brown earlier than at present. The one exception, nevertheless, is self-professed scorching brown grasp Sara, who foolishly decides to make a Scotch egg model of the dish. Her sausage-and-egg creation seems undercooked, and might’t be served to all of the judges. After tasting the dishes, Lena and Padma single out Brian’s Nashville scorching chicken-inspired riff on scorching brown and Kelsey’s croque madame hybrid to be the duds of this spherical. However they love Justin’s hearty model of the dish, Eddie’s scorching brown-inspired salad, and Adrienne’s turkey tender creation. In the end, the judges decide that Justin’s is the very best of the bunch, with Waithe telling the chef, “It’s such as you knew me.”

Lena Waithe and Padma LakshmiDavid Moir/Bravo

On the finish of the Quickfire, Padma says, “And now it’s time to interrupt issues down for our subsequent problem — actually.” Out walks Los Angeles legend Nancy Silverton, who explains that the following problem is all about locally-sourced elements, together with beef. The cooks are introduced with a knife block, they usually pull knives with cuts of beef written on the blades, to point which elements of beef they’ll cook dinner for the following problem. And, as a particular shock, the gang learns that the native beef shall be carved by none apart from well-known Italian butcher Dario Cecchini.
Following a visit to Complete Meals, the cooks head to Louisville hotspot Decca, the place Dario is on the patio, breaking down an enormous aspect of beef. “He’s a maestro, like, if you see a live performance pianist, they make it look really easy, and that’s what it’s like watching Dario,” David says. All of them take turns saying Dario’s favourite phrase, “carne,” after which seize their cuts of beef and head again to the kitchen to organize for dinner.

Left to proper: Nancy Silverton, Tom Colicchio, and Brandon RosenDavid Moir/Bravo

Whereas prepping for the elimination problem, Nancy and Tom Colicchio pay a go to to the kitchen and are shocked to be taught that Brandon and David are each making beef tartare. “Appears like a missed alternative to me,” Tom tells Brandon, because the chef prepares his NY strip. “Roasting that child entire would’ve been implausible.” It’s too late to show again now, so Brandon continues along with his tartare preparation, utilizing xanthan gum to thicken up his meat mush. In the meantime, a number of of the opposite cooks seem like fighting their dishes, together with Sara, who determined to show her beef flap into sausage.
The judges’ company for dinner at Decca this night embrace the restaurant’s proprietor Annie Petry, Foxhollow Farms proprietor Maggie Keith, and Dario’s spouse Kim Cecchini. Graham Elliot can be there to assist choose, as typical. As quickly because the plates begin popping out, it’s obvious that the cooks had a extremely laborious time with this problem. “I don’t know the way you possibly can cook dinner a meat this poorly,” Tom says after attempting Brian’s charred ribeye with raspberry-infused bordelaise. “Over-seared, after which uncooked.” After sampling Brandon’s slimy tartare, Nancy remarks that she’s not a fan “as a result of I don’t like tartare to style like floor hamburger meat.” The judges additionally appear perplexed by Eric’s beef tongue mouse, and Sara’s tiny sausage composition. On the desk, Dario explains that he wished “much less frou-frou, and extra soul” from the cooks.

Left to proper: Padma Lakshmi, Graham Elliot, Sara Bradley, Brian Younger, Nancy Silverton.David Moir/Bravo

Again on the barrel-lined bunker, the judges be aware that the very best dishes of the night time had been Justin’s flank steak, Adrienne’s “black & blue” NY strip, and Eddie’s brisket-stuffed riff on Polish golumpki. That final dish was the shock favourite of the night time, and Eddie wins his first elimination problem.
On the opposite finish of the culinary spectrum, the judges single out Brandon’s tartare, Sara’s sausage, and Brian’s ribeye because the worst dishes of the night time. “I’m going to present all people a bit of piece of recommendation right here,” Tom tells the underside three. “Be your self. That’s if you cook dinner the very best, if you’re your self. Not if you’re attempting to imitate another person, attempting to do little tasting parts, since you suppose they’re fairly.“ Sara begins crying once they critique her sausage, however probably the most savage phrases are reserved for Brandon’s tartare. “That is about beef, so why did you employ xanthan gum?” Tom asks. “What the hell? Why would you do this?”
Utilizing that xanthan gum was the deadly flaw of the night time, and Brandon is requested to pack his knives and go. On his approach out the door, Tom throws yet one more dig at Brandon for emphasis, saying, “It was actually laborious to get previous that xanthan gum and that slime, however we’ll see you in Final Probability Kitchen.”
“Going dwelling for such a silly mistake is extraordinarily disappointing,” Brandon says after exiting the bunker. “I anticipated with my expertise and skills that I’d go so much additional on this competitors, however you’re not going to win each day — not each service is profitable.” The chef additionally remarks that the competitors “reinvigorated all the eagerness” he had for cooking. In fact, there’s all the time an opportunity that this Silicon Valley non-public chef may re-enter the competitors, Brother Luck-style, by way of Final Probability Kitchen.

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