All language subtitles for MasterChef.S13E14.Kelseys.Stadium.Food.1080p.HULU.WEB-DL.DDP5.1.H

Previously on "MasterChef"...

- Oh, ho!
- Under each mystery box

is a different fish.

- James, what'd you get?
- The "macker-elle."

It's one of the most
difficult fish out there.

I think I'm gonna have Grant

switch his striped bass
with James's mackerel.

- You don't look like
a big catfish lover.
- No.

- You put it on the plate
without tasting it.
- Yes.

You've actually
nailed that catfish.
Congratulations, Wayne.

Wow. I just freaking
won immunity?

That is not how
you would use a mackerel.

The couscous tastes
like a mimosa.

The fish is cooked twice as long
as it should have been.

The home cook leaving
"MasterChef" is James.

- Bye, James!
- Tonight, the Top 10 welcome

- a "MasterChef" champion...
- Kelsey Murphy!

...whose NFL stadium food

fuels fans of
the Indianapolis Colts.

Your challenge
is to elevate stadium food.

Wayne, you'll get a chance
to give one of them

a time-out
for five whole minutes.

- The gloves are off, right?
- With a quarter of a million
bucks at stake? Yes, sir.

Let's see if you got
your dad's instincts.

- Look.
-Oh, my God.

- Flag goes (bleep).
- Time-out!

- Oh, (bleep).
- Moment of truth.

- Oh, this is such a mess.
- It is chaos down there.

- She's going home.

Didn't see that one coming.

- Let the games begin.

- Top 10. Come on.
- This is gonna be fun.

- Touchdown!
- Yes.

Competitive!

Here we go. Top 10.

Welcome back, guys.
Let's go!

- Okay.
- Come on down.

- Oh.
- All right.

- Huh. Okay!
- I see some footballs.

- All right.
- We got a goalpost.

- What does that mean, though?
- Hell, yes.

- Top 10 feels amazing.
- Welcome back, everybody.

I'm the last person here
representing the Northeast,

and I'm really proud
to represent my region.

But the pressure is so high

and I need to show the judges
that I deserve to be here.

Welcome to the Top 10.
Come on.

Give yourselves
a big round of applause.

The Top 10 of MasterChef,
all of you,

is a very exclusive club,
let me tell you.

And, tonight, we have a very
special guest joining us.

She used her success
from this competition

to launch her dream career.

All of you, please welcome

the winner from season 11,

Kelsey Murphy, everybody.

Yeah!

Hello.

- Great to see you.
- Hello.

- Hello. Hi, guys.
- Oh, my goodness me.

- Hello.
- Oh, welcome back.

- Thank you.
- Lizzie, I mean,

seriously, biggest smile.

You looked like a Cheshire Cat
when Kelsey walked in.

What's going through your mind?

I watched your season.
I fell in love with you.

You were incredible to watch.
You were such an inspiration.

And I-- I can't believe
that I'm getting to stand
in front of you today.

Thank you.
My life is 100% different
than it was two years ago.

I'm living proof
that you can do whatever
you want with this experience.

- I love that.
- I love it.

- Thank you.
- Awesome.

Kelsey has really used
the MasterChef platform

as an amazing springboard
to new culinary adventures.

Just under two years,

the success you've had
is off the charts.

You have an amazing contract

at the Lucas Oil stadium,

home to the NFL
Indianapolis Colts.

It's there where you've taken
traditional stadium food

to new heights with
an exciting elevated menu.

Wow. Wow.

Kelsey, give us an insight

to some of the dishes

that you make
on that menu back home.

So, guys,
I do a high quality take

on game day food.

So this is a 100%
wagyu beef hot dog.

- Whoa.
- Caramelized onions,

we have a dijonnaise,
and then some chives over top.

- Ooh.
- Before I brought this
to the stadium,

the only thing you could get
was a plain hot dog

and mustard or ketchup.

So you guys from the Midwest,

you know exactly
what I'm talking about.

Absolutely.

This is my Cuban sandwich.

This is a slow-roasted pork,
Swiss cheese,

some really spicy pickles,
and the people go crazy for it.

We cannot keep these in stock.

- And last...
- What?

...we have
my Asian sticky wings.

They have a little bit of heat,
and then topped

with those sesame seeds
and scallions?

- It's perfect.
- Oh, wow.

Okay, guys, just like Kelsey
does with her stadium food,

you will need to cater
to the average sports fan

while bringing something new
and interesting to the table.

And we want to celebrate
and elevate your local region,

and make sure that
it's MasterChef-worthy.

There is not a lot
of stadiums in Alaska.

I don't eat a lot
of stadium food.

I'm a little worried
about this challenge.

You'll have one hour

to cook your elevated
stadium food dishes.

- Now, Wayne, tonight
you have a big advantage.
- Okay.

You'll get a chance
to give a penalty.

Whenever you like,

you can choose one home cook

who will receive a time-out...

- Oh.
- Oh, wow.

...for five minutes.

- Oh, my goodness.
- Oh, man.

- Wow.
- Hold on to this.

Carefully.
You're gonna need it.

Hey! There you go,
wide receiver.

Play that penalty wisely.

- Understood?
- Understood, Chef.

Now, it's not all doom
and gloom, let me tell you.

Because whoever cooks
the best dish tonight

will earn the immunity pin.

You'll be safe
from elimination tonight,

and you'll earn
a game-changing advantage
in the next challenge.

Sadly, whoever cooks
the worst dish

will be eliminated.

- Right, is everyone ready?
- Yes, Chef.

- Wayne, you ready?
- I'm ready, Chef.

Your 60 minutes starts...

- Now!
- Let's go!

- Go, go, go, go, go!
- Here we go.

Woohoo!

All right, all right,
let's get started.

All right.
Cabbage and carrots.

That's a big-ass
piece of cabbage.

Okay.

All right, bud,
let's do this.

Apple cider.

I'm very familiar
with stadium food.

I was a cheerleader
in high school,

then now
my boys play football.

We have been to countless
football games,

and I'm so excited
about this challenge

because we get to put
a very elevated spin on it

and kind of shake things up
a little bit.

Wayne,
big decision to make tonight.

Who are your threats out there?
What's your strategy?

I've got four competitors
my eye is gonna be on.

Uh, Grant, Kolby,
Kennedy, and Jennifer.

- The gloves are off, right?
- In a competition

with a quarter of a million
bucks at stake? Yes, sir.

Gloves are off today, 100%.

All right.

We're making sure
that you don't go

anywhere for a minute.

So, New Orleans is known
for their tailgates.

You don't just go to a tailgate
and just have some burgers.

You have crawfish,
you might have some fried fish.

So I'm making seafood sliders.

I'm using lobster
and crabmeat with the shrimp.

I am pretty excited about
what's about to happen today.

- Pancetta, just in case.
- What are you making?

I'm gonna do a lemongrass
sausage from scratch.

Damn, lemongrass.
You are going crazy flavors.

- I sure am!
- I'm pretty excited
about today's challenge.

Football is pretty
hitting close to home
for me today.

My dad is Thornton Chandler,
and he played

for the Dallas Cowboys,
so we went to a lot

of Dallas Cowboy games
growing up.

So today I'm making
a Texas patty melt.

And I think I can
knock this one out of the park,

but Wayne has
the advantage right now,

and I was in the top
with him last challenge,

so I'm a little worried
he might come over here

with that yellow flag, so...

- How's it going, Grant?
- Doing good. I'm doing good.

All right.
You're not getting
too fancy today, are you?

- Just fancy enough, I think.
- All right.

So, right now I'm gonna
go for king crab hushpuppies.

King crab is
my absolute favorite.

I've actually eaten it fresh

right out of the ocean
in Nome, Alaska.

And I cook with Alaskan
king crab quite a bit.

Last challenge,
while my fish came out good,

everything wasn't so hot,

so I'm hoping
for a little redemption today.

7 minutes gone,
53 minutes remaining.

So tonight's a big deal.
Kelsey, you remember the Top 10.

- Yeah.
- What did it mean to you?

It's such a huge accomplishment

- to get to the Top 10...
- Sure.

...but this is where you
don't want to let off the gas.

-No.
- All right, let's go.

Elevated stadium food,
but plated, right?

So, we can't just get a burger.

I think this
is an easy challenge,
where they have too much fun

and they forget that we're
looking for something elevated.

You want to read a menu and say,
"Oh, I know what that is."

- Sure.
- And then when they taste it,

they go,
"Oh, that's different."

-
Glamorous, but comfort.
- Yeah.

Okay.

This challenge, although
it appears simple and obvious,

it really requires
a lot of creativity to win you
that immunity pin.

- Aarón: Absolutely.
-Okay.

So, the flag,

the time-out scenario
with Wayne.

Aarón: I think this is
a very interesting moment

for Wayne to really show
how his competitive nature

is gonna play within the whole
context of the competition.

Yeah, exactly.
Especially if there's anyone

using a pressure cooker tonight,

because you need
every minute you can get

with that pressure cooker.

I see a couple
of pressure cookers

out there already.

Ah, beautiful.

Today I'm making a pulled
pork barbecue sandwich

with a blackberry barbecue sauce
and a tangy slaw.

Normally when I make this,
we have it outside in the smoker

where it can cook
and marinate all day long.

But today, cooking with this
pork in a pressure cooker

is going to take 50 minutes
to get it done.

There is no room
for error here.

Oh, man. Jennifer,
you didn't even start
the pressure cooker yet.

Come on, Lord. Come on, Lord.
Come on, Lord. Come on.

I mean, Grant's got steam.

Jennifer just turned
her burner on.

Wow. All right, Chef,

this cook,
I'm gonna freeze her right now.

Okay, Wayne,
where are we going?

- Flag goes to...
- Oh, (bleep).

All right, Chef, this cook,

I'm gonna freeze her
right now.

Okay, Wayne,
where are we going?

Flag goes to Jennifer.

- Time-out, Jennifer.
- Oh!

Stop what you're doing.
Stand still.

Five-minute time-out.

This is the absolute worst
time for this to happen.

I did not think that the target
would be on my back today.

All I can do is try
to think of what to do next

so I can stay in this game.

- Look, the pressure cooker.
-It's not even on yet.

It's not even on.
Oh, my goodness.

She might have
to change her strategy.

Aarón:
What you could do is you could

- slice it very thin.
-Very thin.

- Aarón: Yes.
-Absolutely.

Hot sauce.

Okay, Jennifer, get ready.

Your time restarts...

...now.

I have to work double time
in order to catch up,

and make up for this penalty.

I have to get it
into the pressure cooker,

turn that baby on high,

and get this going
as fast as I can.

- You got this, J.
- Thank you, friend.

I'm refusing to let
someone take this dream

away from me right now.

Grant, you're not making tacos.

No, I'm not.
I'm making tetelas, Wayne.

Okay.

I'm making lobster roll today.

It's New England stadium food.

That is what we do best.

I have not had
the immunity pin yet,

and I'm hoping that
this little lady and I

can bring that home tonight.

Okay.

Oh, (bleep),
I almost forgot that.

- All right, MD.
- Hello, Chef, how's it going?

Great, great, great.
So how are you interpreting
stadium food?

So, when you go to sporting
events or any huge event,
you want dessert.

So I'm actually making
baked cake donuts.

- What?
- So, I have a donut
business back in Maui.

I mean, I wish I could make
my brioche donuts,

but that's takes
about a couple days to make,

so I'm gonna make a cake--
quick version of it.

So, we call you MD.
That stands for Madame Donut.

- It's Madame Donut.
- And tonight we get to taste

- the first donut
from the Madame.
- Yes, right.

But, remember,
this has to be elevated, so--

- Absolutely.
- We're looking forward to it.
Thanks, MD.

Thank you so much.

I'm feeling
a little bit insecure.

If I don't deliver today
making donuts

in the MasterChef kitchen,
how embarrassing that would be.

So, I really hope I nail this.

I forgot how much
powdered sugar this needs.

- All right.
- You season that
real good, Kennedy?

- 'Cause it needs a lot
of seasoning, sausage.
- 100%. I know, baby.

Today, I am making a lemongrass
homemade pork sausage banh mi.

My school bus is always
parked on one of these
main streets in Denver

that's right by
all the Vietnamese culture,

and this just reminds me
of Denver, totally.

Oh, sorry, bud!

So, this is Lizzie from Alaska.

- All right. Hey, Lizzie.
- Hello!

Now, in Alaska,
do you guys have stadiums there?

- Like, what do
we got going on?
- No.

So, our closest stadium
is in Seattle.

So I'm actually kind of
taking some inspiration from
the local food trucks

- that we have in the area.
- Awesome, yes.

Okay, tell us the dish.
Where are we going?

We are going for
king crab hushpuppies

with some sweet potato chips.

So, how are you
gonna elevate this?

You've got king crab in there,
one of the most

expensive crab meats
anywhere in the world.

Yeah,
you don't want to hide it.

I've got a lot
of beautiful herbs

I'm gonna add into it,
so I'm hoping

- it pays off tonight.
- Someone is going home.

- Focus, elevate.
- Yes.

Right, listen,
good luck, yeah?

Thank you.

Okay, come on.

All right, talk to us
a little bit about this idea
of stadium food.

This is a very important
challenge for me

because my dad
did play in the NFL.

So, we went to a lot of games,
so I'm doing

a Texas toast patty melt
with caramelized onions.

Is that just a fancy way
of saying "burger"?

- Yeah, yeah.
- Is it elevated
enough, Kolby?

I'll try to do my best
with the plating.

I'ma add some flavor to that.

All right, let's see
if you got your dad's instincts.

There you go.

Okay.

- Hi.
- Jennifer, first of all,
I didn't see that coming.

I did not, either.
No, I expected that
to go to someone else.

Take it as a compliment.
Do not let it derail you.

You know what, I gave up
13 years having babies,

and it's my time to be able
to chase my dreams.

Okay, tell us, what's the dish?

I'm making
a pulled-pork sandwich

with my special
blackberry barbecue sauce.

Did you cut the cubes
smaller to pivot?
Minus five minutes.

Yeah, I cut it, I seared them,
so they're in there.

Okay, good luck.
30 minutes to go.

- Halfway, yes?
- Thank you both so much.

- Appreciate you. Yes.
- Focus.

Come on.

You got this.
You got this, Grant.

Guys, we're 30 minutes gone,
30 minutes remaining.

Girl, you better cook.
You better act like your grandma

was in that kitchen
telling you what to do.

- Come on, baby.
-Uh, this is intense.

So, Jennifer got the penalty
flag thrown at her.

She's still doing
a pulled pork sandwich.

I'm seriously worried
about that pork getting
cooked in time.

Even if it gets done, is it
gonna be well-seasoned enough?

But if she opens
and it's not cooked

and she doesn't have another
option, she's going home.

Oh, Lord.

No, we don't like that.

So, Lizzie's playing
to her strength again.

She's taking
some Alaskan king crab

and she's doing
this elevated hushpuppy.

She's got one of
the most expensive crab meats
anywhere in the world

and she's sticking that
inside of hushpuppies.
It's bizarre.

Aarón:
I'm really worried about,
Lizzie, to be very honest.

Yeah.

Should I make candy sprinkles?
I should.

- MD, Madame Donut.
- What'd she cook?

A donut.
For the first time.

Madame Donut is cooking
a donut.

First time we've seen
a donut from her.

But hold on, you can't get
a yeast batter done

- in 60 minutes.
- No, no, she's doing
a cake donut.

A donut needs to be fried,
not baked.

- I'm so sorry.
- It's a matter of opinion.

But is a donut stadium enough?

I argue that it is.
I serve cookies.

Well, I'm amazed
that someone's gone down
the dessert route tonight.

- Yep.
- Trust me.

Courageous.

Perfect.

Come on.

Kolby should be
right at home, okay?

His dad played professional
football.

He's making a patty melt.

Okay, but my question for you,
is a patty melt elevated enough?

Oh, my God.

40 minutes gone.

Just under 20 minutes
to go, guys.

- Speed up, come on!
- Oh, God.

Oh, my God,
I'm so far behind.

I'm very worried because
the clock is ticking

and I still have
to get my patties on.

I have done nothing
with my slaw.

What do I need to do?
I need to figure out
this (bleep) slaw.

Oh, my God.
I am losing my mind here.

The judges really have
high expectations for me

because I've grown up
on stadium food,

so I'm really
feeling the pressure.

Okay, I need
to calm my ass down.

This is my first time
in the MasterChef kitchen

where I feel like
I'm losing it.

Come on, guys. Let's go.

And remember,
elevate stadium food

to MasterChef-worthy dishes.

- Man, it is chaos down there.

Gotta get them
burgers on, Kolby.

That's really all
I gotta worry about.

- Oh, my gosh.
- Man.

Oh, (bleep).

Perfect.

Guys, just under
15 minutes to go.

After you.

- Brynn?
- Hi, guys. How are you?

Good, thanks. So, you're going
down the lobster route.

For sure. I'm making
lobster roll today.

I have clarified butter
with some of the shell,

some tarragon and garlic,

and then I have saved
this one beautiful claw.

I'm gonna give it a really light
tempura fry at the end.

- How did you cook the lobster?
- I boiled it.

- How long?
- I would say it's just
about five, six minutes,

until it got the color
I was looking for.

And then you took it out
and that's in the pan there.

- That's in the pan.
- Be careful not to dry it out.

So I think your elevation's

gonna come by way
of the tempura-ing.

- Tempura's not easy.
- If you can pull that off--

Make sure it tastes good.

- Good luck.
- All right.

Okay, they shrunk up
a little bit.

I gotta get this together.

- Whoo!
-Hi, Sav.

There's a lot going on here.
What are we doing?

So, I'm doing a slider trio.

We're gonna have a burger
with pimento cheese

and a fried green tomato.

We're gonna do a barbecue
chicken with a chow-chow

and a Alabama
white barbecue sauce,

and then doing shrimp po'boy.

- In an hour's time?
- Yes, Chef.

And it's actually working good.
I'm in a good place somehow.

- You're going for it today.
- Yes, ma'am,
I want to impress you.

- You're here to impress,
I can tell.
- I want to impress.

Pull them together with finesse.
Good luck, Sav.

- Thank you so much.
Thank you.
- Stay focused.

We got it.

Oh, my God,

This is not coming out
the way I want it to.

Man, Grant's always
doing so much. Too much.

-Grant.
- Gentlemen, how are
we doing today?

How are you? Happy, sad today?
What mood are we in?

- I'm super happy. I'm happy.
- All right, good.

As soon as I found out
what we were doing,

I had a really great idea
of what I wanted to do.

So the dish is a elevated
pulled pork nacho.

So I'm making tetelas here,
which are basically

gonna be a stuffed corn masa,

stuffed with cheese
and pulled pork

with a queso blanco
and two different salsas.

Okay, you feel you have
enough time to get that pork
nice and tender?

I do. I have that
masa dough ready to go,

can make some beautiful tetelas.

I'm really kind of concerned.

Tetela is very challenging to do
from a technical standpoint,

so if you're able
to nail the tetelas perfectly,

then you have
something to work with.

- All right, thank you.
- Good luck.

Appreciate y'all.
Thank you so much.

This is a big undertaking today.
I know I have a lot of different
components in what I'm doing.

But I think at this point
in the competition,
it's all about taking risks,

and it's really
showing the judges

that I am willing to put
something on the plate

that they haven't seen
from me yet.

Almost.
Two more minutes.

Nice.

Oh, you are so dry, bread.

- How's that chicken, Sav? Good?
- It's good!

So Sav's gone
down the line of a--

almost like a sort of
triple slider.

She's doing a barbecue chicken,

a sort of tiny little
beef patty,

and the third one is a shrimp.

Sounds a little
too complicated, right?

- Yeah, just focus on one.
-This is insane.

Grant is taking a trip
to Mexico, especially Oaxaca.

He's gonna try
to recreate a tetela,

which is a little
enwrapped masa bundle.

And he's gonna put
some pork in there.

You know,
that dish seems simple,

but any kind of stuffed dough
like that,

you have to get the dough
thoroughly cooked.

Does he have the cultural
experience in Mexican cuisine

to be able to actually
execute that?

Is he biting off
more than he can chew?

- I don't know. We'll see.
- Oh, come on.

Guys, five minutes to go.

- Start thinking
about your plating.
- Is that--

Okay, so I'll get that ready.

Guys, look.
Moment of truth.

If that pork's not cooked
with five minutes to go,
she's going home.

Come on, Lord.
Come on, Lord.

- Here we go, here we go.
- Okay.

Wow. Guys, here we go.

- Jennifer-- moment of truth.
- Uh-oh.

If that pork's not cooked
with five minutes to go,
she's going home.

- Okay.
- Here we go.

Aarón: You see?

♪ Hallelujah!

- Oh!
- All right!

- It looks cooked.
I'm amazed.
- Perfect.

My pork is beautiful.
Not stopping me here today!

That immunity pin is mine next.

- We have 60 seconds to go.
- Ooh, look at those.

- Come on, Kolby!
- Aarón: Think about
all your components!

Ugh, this is such a mess.

One stunning portion.

Eww, that is (bleep) terrible.

Aarón:
Let's go, Lizzie.

This is not working.

That is terrible, too.
Mm-mm.

Oh, (bleep). Oh.

Five, four, three, two, one.

- Aarón: That's it.
-And stop.
Hands in the air!

Oh!

I am so disappointed in myself.

- You're good.
You're good, bro.
- I'm going home.

That was hard.
I mean, I was so worried

that that pork was
not going to be shreddable.

But it is absolutely gorgeous,

even with that five minutes
taken away from me.

- I'm coming for you.
- I wouldn't expect
anything less, Jen.

Right, all of you, well done.

Tonight's task was to elevate
stadium food like no other.

Now it's time
to take a much closer look
at all your dishes.

Shall we?

Hey, Brynn.
So we have our lobster roll.

- Aarón: Why sweet potatoes?
- I just wanted to grab
something

that would maybe be
like a little bit earthy.

- Interesting.
- Thank you. Mm-hmm.

MD, what do we got?

Very berry cake donuts.

- Very professional.
- Thank you so much.

This was a hard challenge
because once you make it
to the Top 10,

things start getting
tougher and tougher each time.

- Sav, a lot going on here.
- Yes, Chef.

Mm. Thank you.

Everybody's dish
looks amazing,

and looking down at my dish

and I am kinda
just disappointed.

Especially because
I've been doing so well

in the competition.

Kennedy, what's the dish?

So, I did a homemade
pork sausage banh mi.

What flavors do you want to
come through on here?

I want it to be
just Indonesian flavors,

- Vietnamese.
- Thank you.

Grant, so we have
your take on nachos.

- How did you cook these?
- On this comal here.

- How long?
- It would've been probably
about 7 1/2 minutes.

Got it.

I'm really feeling
the pressure,

but I'm just hoping
that I don't have
the worst dish here.

All right, so, Kolby,
it looks very sparse.

Um, I'm happy with the fries
and the Texas toast.

Thank you.

- Jennifer, you had
kind of a roadblock.
- Yes.

How do you feel
that you rebounded from that?

Yeah, I think Wayne
missed the target today.

-Thank you.
- I hope.

Okay, Lizzie,
what did you make?

I have king crab and roasted
red pepper hushpuppies.

- And how did you cook these?
- Oh, I fried them.

Okay. Thanks.

- Some really good dishes.
- Based on what was executed,
I mean, compelling stuff.

Right? It seems simple,
but very difficult.

-
All in agreement? Yeah?
- Yep.

Wayne, please make your way
down here, pass me that pin.

It's time to hand it over
to a new owner.

Thank you. Great.

Right, let's get
down to business.

There are three dishes tonight

that really do stand out.

The first dish
was made by someone

who absolutely
brought their game day face

to tonight's challenge.

Please step forward, MD.

- Really? Oh, my--
- Whoo!

This is so exciting
that I'm in the top three.

But I started today
feeling really lost

and a little bit insecure.

I don't even know why
I chose to make donuts today.

I just felt
like I should be myself
and be my most authentic.

And I know that Maui
will be so proud

to see me make my donuts
here at "MasterChef."

Wow.

Okay.

MD, they should be
tears of joy, I'm hoping.

I-- I think I'm--

I think I was doubting myself.

Tonight, you're in
the top three, young lady.

There is no need
to doubt yourself, okay?

Come on, here we go.
Tell us, what is your dish?

I made a mixed berry
cake donut trio

topped with fresh rosemary,

fruity cereal,
and edible flowers.

You were the only one
that had the tenacity
to do a dessert.

It's beautiful.
It's eye-catching.
It's captivating.

- They look stunning.
- Mahalo, Chef.

Let's dig in.

MD, what you've shown
is great technical flair.

The actual cake mix
is beautiful,

and it's just light,
it's delicious.

- Girl, I love these.
- Thank you so much.

They taste very--
just, like, feminine
and delicate to me.

And I would certainly
consider this something

- that is elevated
stadium food, so...
- Thank you so much.

Yeah, I love the playfulness
of the composition.

This is something that
you should have fun with.

And that's what you do
when you go to stadiums,
so I love that.

- Thank you, Chef.
- Yeah, it's a very
professional creation.

The icings are amazing.

- Good job.
- Mahalo, Chef.

Whoo!

All right,
so the second dish that
we're highlighting tonight,

her smart use of seafood
really made her shine.

Please come forward, Brynn.

- Whoo!
- Whoo!

I am so excited
to be called up.

Lobster rolls
are classically New England,

and this might be
one of the best dishes
I have made so far.

I made a lobster roll
with a whole tempura-battered
lobster claw,

accompanied by sweet potatoes
and celery slaw.

Beautiful. I mean,
it just looks appetizing.

This definitely looks delicious.

Yeah, I love
the look of the bun.
It's stuffed really well.

- It shows that you really
worked to elevate this.
- Thank you.

Shall we?

This is really good.
It's tender, it's cooked nicely,

and, honestly,
my favorite thing was the claw.

- It's excellent.
- Thank you so much.

It's executed to perfection.

I mean, this is just
a professional,

- delicious dish.
- Thank you.

This has some really interesting
spices that you put in there.

- Thank you.
- So I commend you for that.

Um, it's flawless.

Just from the technique
of the claw and then the chips,

the execution
is very well thought out.

I think it's one
of your best dishes

- so far in this competition.
- Thank you.

- Good job.
- Thank you, guys.

- Go, Brynn.
- Whoo!

- Whoo!
- Go, Brynn!

The final dish
that we want to taste

was from someone
who stood tall and strong

under the pressure tonight.

Please come forward...

Please come forward, Jennifer.

And you can thank Wayne
on your way up.

Oh, my gosh.

I can't stop smiling.

I mean, this is
the best feeling ever.

I'm so happy.

It doesn't matter
what you throw at me.

I can overcome it,
and I'm here to stay.

Okay, Jennifer,
tell us what you made.

I've made a pulled pork
barbecue sandwich

with a blackberry barbecue sauce
and a tangy slaw.

Visually, it looks beautiful.
I love the elevation.

I'm just amazed you got
that pork braised.

- It looks very appetizing.
Shall we?
-Shall we?

Aww.

Jen, it's delicious.
I love it.

You got something
really exciting there

with that blackberry
barbecue sauce,

- let's that absolutely clear.
- Thank you.

That's a really tasty dish.

I'm getting that heat
right now

on the back of my palate,
which I love.

The flavors are here,
so you nailed it.

- Thank you.
- This is impressive,

considering the adversity that
you had to face this evening.

But that's what
super-moms do, right?

- You make it happen.
-The softness of the pork,

the tanginess and sweetness of
the barbecue sauce-- good job.

- Well done.
- Thank you.

Let the games begin.

Right, all of you,
please give us a moment

'cause right now
we need a very serious chat.

Excuse us.
Right, three amazing dishes.

MD's, the donuts,
they were bloody delicious.

-Mm-hmm.
- Brynn's lobster roll.

It was very professional.

Everything
about it was spot-on.

Yeah. And then
Jennifer's shredded pork.

- I'm amazed she got it
to that standard.
- Yeah.

Yeah.

- We have our winner?
- Yep.

MD, Brynn, Jennifer,
tonight you three

clearly cooked the top dishes
across tonight's challenge.

But the best dish
of the night was cooked by...

- Brynn. Congratulations.
- Thank you.

MD, Jennifer, well done.
Please head back to
your stations.

Great job.
Really good job.

- Thank you so much.
- Brynn, well done.

Come up here and get
this immunity pin.

- Amazing. Seriously.
- Thank you. I'm so excited.

First-time winner.
This is huge.

Please make your way
up to the balcony.

- Really good job.
- Yeah, Brynn!

Every chef in this kitchen
is incredible.

This really shows
that I deserve to be here.

This is a dream come true.

Brynn, you are safe
from elimination

across the next challenge.
Well done, well deserved.

Now, we felt there were
three dishes tonight

that really failed
to understand the challenge.

The first dish,
this individual did not seem

as on it as they normally are,

so we're a little bit shocked.

Please make
your way down, Kolby.

Them calling me
up for the bottom three,
I'm not surprised at all.

I think me being
so used to stadium food,

I couldn't even fathom
elevating these foods.

- Sorry, y'all.
- I just made the Top 10.

This one little hiccup
cannot define my entire time
in the MasterChef kitchen.

So, I made a Texas patty melt
with cabbage and carrot slaw
and french fries.

Yeah, unfortunately
everything about this
from appearance is wrong.

The fries are anemic,
the coleslaw looks like
poorly cut crudité.

A patty melt should be
more meat than bread,

and this is
the opposite of that.

- I agree.
- Shall we?

The burger actually tastes good.

Yeah, I just love
the amount of cheese

you actually put on
with the meat.

But, yeah, other than that,

I can't go anywhere
else positive.

I know.

It definitely tastes
better than it looks.

But the rest of it, it just--
I mean, you know.

- I know.
- Kolby, I'm sorry,

but it's been one
of your worst performances.

I'd just rather you focused
on the patty melt

and forget the sides.

It's just not a time
to make mistakes like this.

- Thank you.
- Aarón: Thank you, Kolby.

Thank you.

Okay, the second dish
that we need to taste further

had some elements that were,
let's say, undercooked.

Please come forward, Grant.

This is
my second time in a row
being called to the bottom,

and I gotta be honest with you,
it hurts.

I'm upset
that I'm back here again.

I'm ready to defend it
to the judges.

And I hope they understand
where I was going with it.

Okay, Grant,
tell us what you made.

I made pulled pork
stuffed tetelas

with a red and green salsa
and queso blanco.

Tetelas is something that's
very particular to Oaxaca,

and I can tell you right now
that it has way too much masa.

-Okay.
-Visually,
you can see elements,

the corners where the masa
is still undercooked,

but we gotta taste them.

- Yeah. Yeah.
- You can tell, right?

You can see the raw dough.

- These are totally raw.

Damn.

It hits you like
a sledgehammer.

It's the actual taste
of raw dough.

The only thing
that's really saving you

- is that you actually
got the pork tender.
- Yeah.

But masa is completely
all kinds of messed up.

Yeah, a saving grace here would
have been to make a tester,

so then you would have known.

You've gotta start
thinking that way

- or these mistakes can happen.
- Thank you, Chef.

You can see
how raw that masa is,

and there's just nothing worse.

But, damn it,
the actual pork is delicious.

But now, entering the top nine

is not the time
to be too clever.

Remember, Grant,
that ambition got you here.

Ambition can also
send you home.

- Thank you.
Appreciate y'all.
- Thank you, man.

All right,
so the final home cook
had a confusing concept,

and, sadly,
a really poor execution.

Please come forward, Lizzie.

I'm really
disappointed right now.

This is my second week
in a row in the bottom.

I'm hoping
that when the judges cut
into the hushpuppy,

that it tastes good.

I'm just worried that this dish

is not elevated enough
to keep me

in the competition tonight.

Lizzie, can you please
describe your dish?

I made king crab hushpuppies

with a roasted red pepper sauce
and sweet potato chips.

Lizzie, I got excited
when you picked up
that Alaskan king crab.

But you've done yourself
an injustice

by enclosing it
inside that hushpuppy.

Shall we? How long did
you cook them for, Lizzie?

- Um, six to seven minutes.
- Mm-hmm.

- Yeah. Yeah, it's--
- Oh, my God.

This is raw.
You can't really even eat this.

Damn.

- How long
did you cook them for?
- Um, six to seven minutes.

- Oh, my God.
- Oh, God.

This is raw.
You can't really even eat this.

It's dense.
It should be light
and fluffy and airy.

Aarón: I mean,
just even the simple stuff.

The chips are burnt.

I actually like the sauce,
by the way.

- The sauce is delicious.
- Thank you.

I mean, look,
it's overcooked on the outside,
raw on the inside.

Lizzie, unfortunately
you've taken the most expensive
crab anywhere in the world

and turned it
into something that looks
like it's come out of a can.

The pepper sauce is delicious,

but there's nothing
"elevated stadium" here.

- Yeah.
- What a shame.

- Damn.
- Thank you.

- Thank you, Chef.
- Aarón: Thank you.

- Sorry, Lizzie.
- Thanks.

Uh, Kolby, Grant, Lizzie,
we will need a moment.

Excuse us, please.

- Okay, Kolby.
- That wasn't a patty melt.

That was just spinning
in mistakes.

- I don't know what
he did with an hour.
- Yeah.

And then Lizzie over here,

if there's someone here
that should have a great grasp
on how to celebrate

- Alaskan king crab,
it should be her.
- I love you guys.

You guys are the best.

How about Grant's dish?
He's cooking out of his league
in the last two weeks.

Are we unanimous
on our decisions?

- Yes.
- Yeah?

Kolby, Grant, Lizzie.

Whew, three underwhelming dishes

that just didn't live up
to the elevated stadium food.

And after discussing at length
all three of your dishes,

the person leaving
"MasterChef" is...

Lizzie.

Kolby, Grant,
say good-bye to Lizzie

- and head back to
your stations, please.
- I love you guys.

-Love you so much.
-Okay, bye.

-Lizzie, tonight,

unfortunately, the actual recipe

for those hushpuppies
was doomed from the start.

And the elevation
of that Alaskan king crab,

the gift from home,
sadly wasn't the hero.

Lizzie, you made it
to the Top 10,

- so be proud.
- Thank you.

We say it every night,
your smile absolutely

lights up this kitchen,
and we are gonna miss you,
you know that.

This was the most incredible

experience of my life.

Come and say good-bye,
my darling.

Thank you guys so much.
This was amazing.

- Oh, girl.
Take care of yourself.

- It was so good to meet you.
- We love you, Lizzie.

- Thank you guys
for all the help.
- Keep on keeping on.

I'm really sad that
my MasterChef journey is over,

but I'm so proud
to have made it to Top 10.

Whoo! Yeah!

I never would have dreamed
that this was possible.

- Four yeses.
Congratulations, well done.
- Yes!

- Lizzie, the marionberry cake,

the execution
is absolutely spot-on.

You know, that's a patisserie's
absolute dream right there.

- Whoo!
- I have made the most
incredible memories

here at
the MasterChef kitchen,

and representing the West
has meant everything to me.

I came out of Alaska
just a little fish,

and what I have done here
has truly changed my life.

Thanks for everything, okay?

I am never going to forget
this experience.

- Love you, Lizzie!
- I love you guys so much.

- Love you, Lizzie!
- Bye, guys.

Next time,
the top nine face off
in a smoking hot challenge.

You have to cook
a restaurant-quality
barbecue plate.

Brynn, you get to pick one cook

to be safe
from elimination tonight.

- Let's go.

- Get your proteins on.
- Holy (bleep).

You realize how close
the finale is, right?

I didn't think
I'd make it past auditions.

,
this is not happening.

Do you know what
you're doing over there?

- Stop. She's grilling oysters?

You played the grill
like a piano.

Talk about presentation.
This is like, boom!

That sauce completely got lost.

It's totally amateurish.