All right, we're about 15 minutes on the carpet.
There are about two teams here.
Three down to the wire.
Four dishes.
Each one of the teams will copy.
They'll eat half of the dishes.
I just got the egg and the coffee joint.
I hear that on fire.
My Lord.
She has a video camera.
Can you see her?
I can.
The two...
One!
Give it up!
The big goofball.
They were all over in the prison.
You always put the familiar with the unfamiliar
and it makes people a little bit more at ease.
Did you have to do a dress rehearsal before?
I mean, to try it out.
Did you experiment?
No, I didn't.
I just went for it.
And I figured that if it didn't work,
well, then I would go down trying.
The full crowd was one of the things that I wanted to do.
It was a lot of fun, you know.
We put out what we wanted to do.
Obviously, they have a different way of judging.
And I think we're all a winner tonight.
One of the judges' favorite dishes was this Sunday,
that it was a Faulkner has made.
And it's one of the best dishes I've ever tried.
And I think it's one of the best dishes I've ever tried.
I think it's one of the best dishes I've ever tried.
I think it's one of the best dishes I've ever tried.
And it's one of the dishes, or one of the ice cream flavors,
I guess, that will be at her new place.
If you love coffee, you're going to love this ice cream.
Little nibs of chocolate in there.
So it's got a little really interesting flavor to it.
Oh, my God.
I have so many, I mean, I love so many different ice creams.
It's hard to say one.
There's many you visit, but which is the best?
I do have a new one that I'm really excited about,
which is grilled sourdough ice cream.
So we make our own sourdough bread, and we grill it,
and then get it kind of charred,
and then steep it into the ice cream base.
Is this now going to appear on the menu now
that you've tried it and it's been a favorite?
No, I think I change the menu so much.
We've done lobster gelet with egg and lobster caviar.
I mean, it just changes all the time.
So you're like creating something,
and then the fact that it's transient
makes it more special in some ways?
Well, for me, I think their menu always changes.
If you're not progressing, you're standing still.
Hey, Constantino, where's mine, you know?
Yeah, I didn't get to taste anything else
other than what I was cooking
and what Dom and I were putting up together,
and that was because we were balancing off of each other,
but yeah, beyond that.
And it's one of those things, really, really odd things,
is that when you're doing stuff like this,
even when you're in your own kitchen,
you want to have that opportunity to taste everything together
and have a knowledge that all the components work together.
That's what they call the baker's dozen, right?
You've got the 13th one, and you've got to try it out yourself.
And, you know, it's difficult to do
when you have this short amount of time,
and that, you know, so, you know,
you're trusting that your skill sets great,
your taste, you know, you're kind of remembering
all the different flavor components that are going in together.
They make sure that the balance is there, so...
I think then, like, something like a cocktail,
you want to think about the sort, like, it is a lot of acid,
so you don't have to use so much citrus, maybe,
to balance out the cocktail, so...
You know, when it's a coffee, you start to kind of...
Yeah, you start thinking about what the flavor profile is
and how you can spread it out.
Kitchen essential.
What is the one thing in your kitchen
that you could not live without?
Well, my favorite tool, really, is a mortar and pestle
in the kitchen...
and an ice cream maker.
Two totally different extremes, but...
Now you'll be turning your ice cream.
But then, I mean, knives are very essential, too, so...
You're like, what?
Thank you so much for your time.
Oh, thank you.
Oh, have a good one.
Okay.
Thank you.
That's okay.
That's what editing is for.
Good night, chef.
I love you.
Okay.
Nice.
Congratulations.
Hey, Lonnie.
How does this compare to saying Quinton?
It's different.
What kind of comparison question is that?
I guess that's class.
