US S14 E10
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TVTranscript
00:01Previously on MasterChef Generations.
00:02Under that box are ingredients from your childhood.
00:05Cheese whiz.
00:06Christopher, now you've got a curveball Gen Z box.
00:09Tough blow there.
00:10I love it.
00:11Arthur, a bit of an epic fail.
00:14Mert, it's a sloppy, messy, dirty plate.
00:17Christopher, unfortunately, we can't eat that.
00:19It's raw.
00:20Say goodbye.
00:23Love you all.
00:24Michael, I think you kind of put yourself at another level
00:26in the competition.
00:26Congratulations, Michael.
00:29This is my first time in the top.
00:30I'm just so proud right now.
00:32Tonight on MasterChef Generations,
00:34please welcome the reigning winner of MasterChef,
00:36Grant Gillan.
00:38A very special guest brings a refreshing hero ingredient.
00:42Tonight, you must use beer.
00:43Yeah.
00:44Thumbs upper.
00:45But as Michael's advantage shuts down the party.
00:47Stop the clock.
00:49Michael just launched a full attack.
00:50Jeez, man.
00:52There is no time to kick back and relax.
00:53Where's the beer going to come into the equation?
00:55I'm going for the mango wheat.
00:57I don't know what it tastes like.
00:58I can't taste any beer in there.
00:59Complete disaster.
01:00What is he doing?
01:17Top 14.
01:19Top 14.
01:20Yes.
01:21Amazing.
01:22Tonight is going to be a very exciting challenge.
01:24Big time.
01:24Big time.
01:27All right, let's go.
01:27Let's go.
01:28Let's go.
01:31Welcome back, guys.
01:32Beautiful day to cook.
01:35That is my kind of party.
01:37It's a day of beer.
01:39My favorite beer.
01:40Gen X, let's go.
01:42Bringing it.
01:43The Oktoberfest, all I see is beer.
01:45Looks like there's going to be a party here.
01:47All right, happy hour.
01:49I really wish that I could celebrate,
01:51but I've been on the bottom the last two challenges,
01:53and I can't afford to have that happen again.
01:55Hello, everyone.
01:56Welcome back.
01:58Feeling good?
01:59Now, tonight, as you probably guessed,
02:02you must use a very special ingredient in all your dishes.
02:06Beer.
02:09And not just any beer.
02:11It is Blue Moon, an American classic.
02:15I am in my element.
02:16Beer is something that I love drinking on a boat.
02:19So the frat boy is coming out.
02:20I'm ready to stir it up a little bit.
02:22I'm ready to have some fun.
02:23Now, think about it.
02:24You could use the flagship beer, Belgium White,
02:26Belgium-style wheat ale.
02:28Or you could go with that delicious mango wheat
02:31or Blue Moon Light.
02:33Three amazing options.
02:35OK, you'll have just 45 minutes to make us
02:39your Blue Moon infused dish.
02:41We want to see dishes that are Michelin star quality.
02:45Especially because for tonight's challenge,
02:47we have got a very special guest that all of you
02:50need to impress.
02:52This person is a beer expert and someone
02:56who's been exactly where all of you are right now.
03:00Please welcome the reigning winner of MasterChef United
03:04Tastes of America, Grant Gillen.
03:16Grant is here.
03:19I think him and I are very similar.
03:21He's from the Midwest.
03:22I'm from the Midwest.
03:23He's also a millennial.
03:25And I'm very, very happy to see him live in the kitchen today.
03:28Man, what a pleasure.
03:30It's great to be back.
03:30Welcome back, bud.
03:32We have missed you.
03:33Well, thank you.
03:34I've missed you as well.
03:35And Grant, I mean, you are a beer expert.
03:38In fact, you used that expertise to help win MasterChef.
03:41You had that beer across two dishes.
03:42Two of my finale dishes, absolutely.
03:44I had the beer braised fennel in my entree
03:47and then into that chocolate stout cake.
03:49So good.
03:50Give us an insight to the new world of Grant.
03:53Yeah, absolutely.
03:55So I've had the opportunity to work in several restaurants
03:57and host several successful pop-ups in my hometown
03:59and across the city of Des Moines
04:01to learn as much as I can about this industry,
04:04even after being the MasterChef champ,
04:05because it means so much to me.
04:07Awesome.
04:07That's awesome.
04:09Now, these contestants and I are using that delicious,
04:12fragrant Blue Moon.
04:13What kind of advice would you give them?
04:15Make sure you taste it.
04:16Make sure you know exactly what you're working with.
04:18Make sure that all the ingredients that you're using,
04:20they make sense, and you can execute to the absolute highest
04:23ability possible.
04:24Love that.
04:25Now, Michael.
04:25Yes, Chef.
04:27In addition to immunity tonight, you
04:28have that special advantage.
04:30Listen carefully.
04:31You get to choose one home cook from any generation,
04:36but yours, who also will have immunity tonight.
04:44Wow.
04:45Why you do this to us, Chef?
04:47Wow.
04:48Now, you will pull someone 2 thirds of the way
04:52through tonight's cook.
04:54Me.
04:55Michael, now is the perfect time to think strategically.
05:00Do you pull out someone you think is a weak cook
05:02so you could pick them off later in the competition?
05:05Or, Michael, do you pick off your strongest competition
05:09and potentially sabotage an entire generation?
05:12Wow.
05:14Some generations have strong players
05:16that end up saving the team.
05:17Like Rebecca and the Boomers.
05:19Look at Gen Z. They still have five people on their team,
05:22so I got to think smart.
05:23Now, whoever cooks the best Blue Moon infused dish
05:28will win the immunity pin.
05:31Woo!
05:33You'll be safe from elimination and earn a game-changing
05:37advantage in the next challenge.
05:40But whoever cooks the worst dish will be eliminated.
05:47Right.
05:48Everybody ready?
05:49Yes, Chef.
05:5045 minutes.
05:51Start now.
05:52OK.
05:53Woo!
05:54Woo!
05:55Woo!
05:56Woo!
05:58I need beer.
05:59I need beer.
06:02Oh.
06:03OK, this is, yeah. Yeah, yeah, yeah.
06:04This is going to be good.
06:05This challenge is intimidating for religious reasons.
06:08I've never had beer before.
06:10I don't plan to ever have alcohol.
06:12And not being familiar with an ingredient you're cooking with
06:15is always a challenge.
06:16But I still want to prove that I can still
06:18be a strong competitor, regardless
06:19of what the ingredient is.
06:21Go, go, go, go, go.
06:22I need what else I need.
06:26Watch out.
06:26Careful.
06:27There we go.
06:30I'm making a beer poached shrimp with a beer orange
06:33glaze on a bed of brown butter beer rice.
06:36Beautiful, beautiful.
06:37Nice.
06:38Michael, watch them very carefully, OK?
06:40Yes, absolutely.
06:41Yes, Chef.
06:42Walk up and down and start studying those dishes.
06:46OK, if I forgot something, I'll come back.
06:51What?
06:52What am I doing?
06:52Oh, I don't know where I am.
06:54What am I doing?
06:54I'm at your station.
06:56Rebecca, it's all good.
06:57You can pop in with the Gen Zs.
06:59There's only four decades between you.
07:02Adam, what are you making?
07:03I'm doing a crispy chicken thigh beer pan sauce.
07:06I'm going to attempt to make beer bread.
07:08And then a citrusy slaw.
07:14Ooh.
07:15It's a party in here.
07:17Super exciting night.
07:18So many different ways we can go with blue moon beer, right?
07:21Yeah, I think they have a chance to really utilize
07:23that flagship beer with that coriander and that Valencia
07:26orange peel in there.
07:27A lot of really great flavors.
07:30This thing screams to me a crispy fish and chip batter
07:32without light blue moon.
07:34What I would do is I would go with a Jamaican curry
07:36with mangoes, blue moon, and have a lot of spice
07:39and a lot of flavor there.
07:41Going to get that reducing.
07:43So a big flaw today is going to be
07:44who doesn't burn the alcohol out of the beer.
07:46You want all the other things from a beer except the alcohol.
07:49Absolutely.
07:50And I think they have to make sure that they're tasting,
07:51especially if you're reducing something.
07:54See what's going on down here.
07:57Ooh, that smells good.
08:02Doing good, boomers?
08:03I feel great.
08:03I feel confident.
08:04I'm making grilled shrimp marinated in beer.
08:08The race is on.
08:09That is only three boomers, so, you know,
08:11we have to be on it now.
08:12OK, that could be good.
08:15All right.
08:1610 minutes gone, 35 minutes remaining.
08:20Let's go, guys.
08:27That is so good.
08:29It's 5 o'clock somewhere, so it's definitely
08:31beer o'clock in here.
08:32I love beer.
08:33If I can play cornhole, drink beer,
08:35and cook on MasterChef, that would be a top tier best day
08:37of my life.
08:41OK, good, good, good.
08:43Beautiful.
08:45Hi.
08:45Right, Fatima, tell us, what are you doing?
08:48So I'm making barbecue chicken.
08:50I'm going to be making barbecue sauce as well,
08:52and I'll be putting the beer inside the barbecue sauce.
08:56And mashed potatoes with a celery salad.
08:59OK, have you made a barbecue sauce before, Grant, with beer?
09:01Absolutely, and I think it goes really well.
09:03Now, what are you going to be doing to incorporate that?
09:04I'm going to hope that the beer gives my barbecue sauce
09:06some sort of, like, sweet syrup.
09:07So I'm going for the mango wheat.
09:09I don't drink beers.
09:10I've never drank it before.
09:11I don't know what it tastes like.
09:13And maybe rely on one of your fellow Gen Z's to help.
09:15I can taste the 40, Fatima.
09:17Adam has never said no to a little mouthful of beer.
09:19Right, you're up against it time-wise.
09:21Make sure that drum chicken is cooked beautifully, OK?
09:24And you've got 33 minutes to go.
09:25Yes.
09:26Fatima's got a lot going on here.
09:28So this is going to be the most difficult challenge for me,
09:31because religiously, I do not drink anything
09:33that has alcohol in it.
09:34And I'm expected to make a MasterChef
09:37wordy dish with this.
09:39I'm not very close with Michael,
09:42but I really need that immunity.
09:43And I hope that I survive this one.
09:46Can we drink a beer now?
09:48Yeah, baby.
09:49Arthur, so what do you got?
09:51I'm doing a cod that's going to be braised in some of the beer.
09:55I'm also going to braise some rainbow kale in the beer,
09:58and then a beer beurre blanc sauce.
10:01Which one did you decide to use, the flagship beer?
10:03Yes, I'm using the Belgian white.
10:05So wait, you're going to braise the cod in the beer?
10:07I wouldn't. No.
10:08You know what I would do?
10:09I'd get a nice hot pan, get some olive oil,
10:12and the pan fry it.
10:13You know, I'm trying not to overcomplicate things,
10:15but the whole plan hasn't really necessarily
10:17come together yet.
10:18I'm not kidding, Arthur.
10:19You need to look into your own soul at this point
10:20and be like, what's authentic to me?
10:22Because you're a smart guy.
10:23I know, I think you can cook.
10:25So if you want to really have a place in this competition,
10:27I want to see some more truth from you.
10:29All those elements need to be 100% on point.
10:32Good luck.
10:34Got to get going, Arthur.
10:36I haven't really cooked with beer before.
10:37And now I'm a little bit behind.
10:39I keep getting outcooked, so I need to figure out a way
10:41to just stay in the competition.
10:43So I'm feeling a lot of pressure today.
10:57This, this, this.
11:01Here we go.
11:02That was the cooking.
11:03OK.
11:06Guys, 15 minutes gone, 30 minutes
11:09remaining in this beer challenge.
11:13Hey, let's go, Adam.
11:14It's beer clock right now.
11:15Yeah.
11:16Bottoms up, or?
11:16Let's go.
11:17Wow.
11:20Nice.
11:21Michael, in 15 minutes, you'll get
11:23to choose someone who's not from your generation
11:26to join you on the balcony, saving
11:28them from elimination tonight.
11:29Yes, chef.
11:30Let's go, guys.
11:33Adam.
11:34Yes, sir. Yes, sir.
11:35Tell us about the dish.
11:36What are you doing?
11:37Yeah, so I'm doing a crispy chicken thigh
11:38with a beer pan sauce.
11:39I'm doing a citrusy apple slaw.
11:42And then I'm doing fresh-baked beer bread.
11:44Beer bread.
11:45Yes, sir.
11:46And then I'm also reducing this down.
11:47I'm going to make a, like, a sweet, like, honey beer
11:49compound butter that can be smeared on the beer bread.
11:52I love this idea, by the way.
11:54I think it sounds wonderful.
11:55Make sure you're tasting the whole time.
11:56If that gets too reduced, if it's too bitter,
11:58think of the things that can help interact
12:00with the bitterness and take that away.
12:01A little sweetness, a little acidity.
12:02Where is the bread, by the way?
12:03It's in the oven.
12:05Man, there's no stopping you, is there?
12:06It was the first thing I got in, so.
12:08Right, don't drink too much, kid.
12:09You're sweating.
12:10Yes?
12:11Please.
12:12Dang, this is hard.
12:16Oh, that's really good.
12:17OK.
12:18I don't usually cook with alcohol.
12:19I'm mostly drinking it.
12:21I'm going to make a grilled chicken
12:23breast with a mango beer pineapple salsa.
12:27Should be really flavorful today.
12:31Here we go.
12:33Hello, Daniela.
12:34Hello, chef.
12:35All right, so give us the title of your dish.
12:36So I'm doing a little bit of a play on camarones a la
12:39diabla, which is deviled shrimp.
12:41I'm going to poach my shrimp in beer
12:44that I've seasoned and infused with some of the Valencia
12:47oranges that I toasted over the fire.
12:50Added some shallots, some garlic,
12:51and that'll be served with some beer-infused jasmine rice.
12:55You're going to poach shrimp in beer.
12:57OK.
12:58Yes, sir.
12:59You've got to be careful because the shrimp, if they overcook,
13:00have to be, can get hard.
13:02Rubbery.
13:03You really want the shrimp to be, like,
13:04crunchy and fresh, so you've got to put them
13:05in ice afterwards.
13:06Yes, chef.
13:07All right, Daniela, good luck.
13:08Thank you very much.
13:09Thank you, guys.
13:10Mm.
13:11Here we go.
13:13Perfect.
13:14Good.
13:17That's done.
13:18All right, millennials.
13:19Millennial singularity.
13:22Oh, that is such good beer.
13:24I am not excited about this challenge at all
13:28because we are the only two people representing millennials.
13:31So unless we get that immunity pin, one of us
13:34will be in the bottom.
13:35And so the stakes are really high.
13:38Kamai.
13:39Yes, chef.
13:40Tell me about the dish. What are you doing?
13:41I am making a dry-rubbed pork chop, a blackberry reduction
13:45sauce, and a poblano, corn, and zucchini succotash.
13:49Wow.
13:50That's a lot of great flavor.
13:51And the idea, the inspiration comes from where?
13:53Idea comes from the beer, actually.
13:56When I think of Blue Moon, I think of summer.
13:58And I definitely thought, hey, why not a grill?
14:03I'm more concerned now that the pork is not even in the pan.
14:06It's going in right now, chef.
14:07Get that seasoned and get that thing cooking.
14:09What's the rub?
14:10The rub is Spanish paprika, cumin powder,
14:12a coriander, a little bit of granulated garlic,
14:15and a little ancho chili powder.
14:18So that coriander is already matching in with that original
14:20staple Blue Moon.
14:21Yeah, exactly.
14:22That's super smart to incorporate it that way.
14:24I love that.
14:25As a fellow millennial, you know, don't let us down, right?
14:28Here, I got you.
14:29Hey.
14:29Yeah.
14:30Please get that pork on.
14:31Good luck.
14:32Yes, right now.
14:32Millennials, it smells amazing.
14:34Thanks.
14:36Hello.
14:37Hi, chef.
14:38Jeez, your face lit up when Grant walked in.
14:41Yeah, you're my fellow Midwesterner.
14:43Thank you for bringing it home.
14:44Hey, we got to stick together, right?
14:46Absolutely.
14:47I'm from Milwaukee, Wisconsin, originally.
14:49And it's really just fantastic to have you right
14:51here in the kitchen with us.
14:52Well, that's awesome.
14:53Now, where's the beer going to come into the equation
14:54in your dish today?
14:55I've got two beers that I'm working with today.
14:57I'm doing a play on fish and chips right over there.
14:59So I'm going to be frying the cod in blue moonlight.
15:03And then I'm also doing this really yummy chutney
15:05that I've just made.
15:06That's delicious, that chutney.
15:08And what beer did you put in that?
15:09The Belgian white.
15:10And then I've got some coriander in there.
15:12I just wanted to play on the flavors of the beer.
15:14Love that.
15:15Don't leave it too long to get this on.
15:16Yes.
15:16I'm just on it right now, chef.
15:17It's a robust fish, OK?
15:18Yes, chef.
15:19Sounds delicious.
15:21Elevate this dish, OK?
15:22Get the Muni pin for you and your team.
15:23Absolutely.
15:23The very best of luck.
15:25Let's go.
15:30All right.
15:31Hello, Rebecca. How are you?
15:32How are you doing?
15:33So what do we have here?
15:34So I'm going to do a snapper punta nesca
15:37with a creamy polenta.
15:39How are you going to cook the snapper?
15:41I'm going to poach it in the beer here.
15:43Now, what's the downside of poaching fish?
15:45You have no texture.
15:46And you're just going to have the flavor, which
15:48is fine, but risky.
15:49OK.
15:50I don't know if I want to be risky.
15:51And what's up with all the shellfish here?
15:53Actually, I would like to finish this
15:55with a little bit of shellfish to just kind of add
15:58that little bit of extra sea flavor to it.
16:01Are you going to put the whole plant and mussels in?
16:03I was thinking about putting the whole pieces in.
16:04Yeah.
16:05Good luck.
16:06Rebecca's always rocking it out.
16:09I don't know who I would choose if I were Michael right now.
16:11There's a lot of really tough people in this game.
16:13I would love it if Michael picked me for immunity.
16:16But at the same time, I've saved my generation
16:18of boomers before.
16:20Picking me means another boomer could end up in the bottom.
16:23And that would really devastate our team.
16:25Aye, aye, aye.
16:26So I've got to get moving.
16:30How are you doing, Becca?
16:31Good.
16:32Murr, how are you feeling?
16:33I'm feeling pretty good.
16:34So I'm trying to make a kind of a mango guacamole type thing
16:37to kind of put on top of the fish tacos I'm making.
16:40I'm using snapper with the butter lettuce as a shell.
16:42Where all is the beer going to be?
16:44I'm reducing the mango beer to go with the mango slaw.
16:46And then the beer is also going to be in the batter.
16:48So taste that as you go.
16:49Make sure they're nicely seasoned as well.
16:51So it's seasoned, dredged in the flour.
16:53They put them out of the fryer as it's hot, seasoned again.
16:54And that seasoning sticks to it, OK?
16:56Perfect. Good luck.
16:57Beautiful.
16:59Go, millennials.
17:00You feeling good, G?
17:01Feeling good.
17:02I love this challenge.
17:06Wheeze.
17:07Too much oil.
17:08Michael, young man, how are you feeling?
17:10Good.
17:10There's a lot going on here.
17:11What are you thinking?
17:13Well, I mean, I'm trying to think strategically here.
17:14And I think I want to pull the best cook.
17:15Which ones are the standout dishes for you?
17:17Well, I think Becca's doing something nice, as always.
17:19But Adam over here, when he's got a bread going,
17:23it's really tough.
17:23Well, it's a tough one.
17:25But more importantly, more of this from you, by the way.
17:27You just cooked your best dish of the entire season so far.
17:29Thank you, chef.
17:30OK, great job.
17:32Well done.
17:36Oh my gosh.
17:38That will never get old.
17:39That will never get old.
17:41Talking to Gordon Ramsay.
17:48My tomato just exploded all over my face.
17:52Oh, jeez, Louise.
17:53Wow, what a start.
17:55Adam's dish from Gen Z sounds delicious.
17:58So the idea is this beautiful, crispy chicken thigh.
18:01But on top of that, he's baking this incredible beer bread.
18:04In 45 minutes, how do you do that?
18:06If he can pull that off, that's a showstopper.
18:08Let's hope it all comes together.
18:09Absolutely.
18:10So Jeet from the Millennials is doing a beer batter fish.
18:14There we go.
18:15She's also making a beautiful blue moon chutney.
18:18This thing is spicy, fragrant, delicious.
18:20Well, I think that a beer as a cooking liquid
18:22works really well in the Indian vernacular,
18:24especially with all the heavy spices they use.
18:26I just hope she reduces that beer enough
18:27so she gets some strength in that chutney.
18:31Not too much heat.
18:32Keep the heat down.
18:33So Daniela from Gen X basically is
18:36doing a shrimp and rice dish.
18:38She's going to cook it slowly in one of the beers.
18:40It has all the makings for a very delicious dish
18:42as long as she doesn't overcook the shrimp and make it rubbery.
18:48OK, that's good.
18:49Let's get this.
18:50Do some of these.
18:53That's good.
18:55Stop the clock.
18:57Everybody, look up, please.
19:00Right, Michael, the moment of truth has arrived.
19:03Yes, Chef.
19:04Who are you taking out of the cook tonight up
19:07to the safety of the balcony, please?
19:10Me.
19:11Oh, right here, right here.
19:12It's me.
19:13Dude.
19:20Stop the clock.
19:23Right, Michael, the moment of truth has arrived.
19:25Yes, Chef.
19:27Who are you taking out of the cook tonight up
19:29to the safety of the balcony, please?
19:31I've got to target the strongest competition right now.
19:33Sure.
19:35And right now, I think Adam is en route
19:37to making a winning dish that could possibly
19:38save his entire team, so I'm going to bring him up here.
19:40Adam from Generation Z. Adam, that means you are the winner.
19:46Generation Z. Adam, that means you are
19:49safe from elimination tonight.
19:52Make your way up to the balcony.
19:53Start the clock, please.
19:5515 minutes to go.
19:56Wow.
19:58No hard feelings at all.
20:00Everything was going way too smooth.
20:02It was going so smooth.
20:03I was like, he's about to knock this out the freaking park.
20:06Wow, what a choice by Michael, by the way.
20:08He's launched a full attack on Gen Z.
20:11All right, here we go.
20:14Keep cooking it down.
20:15Let's get this.
20:17Hey, the beer's missing you down here, by the way.
20:19Ha ha ha.
20:22All right, let's see here.
20:27Perfect.
20:28I need a strainer.
20:33Hey, guys.
20:34Hey, Warren, what's going on? Talk to us, buddy.
20:35Everything's going on.
20:37I can see you have a lot of things going on.
20:38I got a lot of things going on.
20:39I'm going to do pan-fried shrimp, which is being
20:41marinated with some beer, some braised radicchio.
20:44And an endive.
20:46There's some potatoes in the oven.
20:47I'm doing polenta.
20:48I got the mango wheat beer that I'm going
20:50to reduce to a nice beurre blanc.
20:52So I'm really going out of the sauté box.
20:53All right, this is like the most complex dish
20:54I've seen you cook yet.
20:55Make sure it makes sense.
20:56Yeah, it will.
20:57Yeah.
20:58All right, good luck.
20:59All right, gentlemen, thank you.
21:00Babysit.
21:02Looking good.
21:03Got a couple minutes on that.
21:06Let that fry.
21:09We are down to our last 10 minutes.
21:12Mark, here you go.
21:13Mark, Mark.
21:15Yeah, that's really good.
21:19Fatima, how's it going?
21:20I'm struggling.
21:22So I'm having issues with the sauce.
21:24I've never made barbecue sauce, but I've seen barbecue sauce.
21:27And it's usually very liquidy.
21:29But my sauce is just so thick.
21:31No, it does not look right.
21:33But I don't have time, so I'm just
21:36going to leave it this way, and I hope that it tastes good.
21:42OK, I guess this is what happens.
21:45Damn it.
21:47Fish is destroyed on the backside.
21:50Disaster today.
21:51Just complete disaster.
21:53I'm going to try to get another one going.
21:56But I doubt I'm going to have time to get it done.
21:58Damn, look at that.
22:00Arthur's starting his fish again.
22:01Oh, boy.
22:02What is he doing?
22:04How are you doing, buddy?
22:05Not good.
22:06Yeah, you are.
22:07Doing great.
22:10That's hot.
22:11Warren is doing a bunch of different things.
22:12He's making pan-roasted potatoes.
22:15He's making a polenta.
22:16He's braising and roasting endives and radicchio
22:20with a mango beer beurre blanc and sauteed shrimp on top.
22:24Wow, he can't help himself, that guy, can he?
22:26Too much.
22:27Lookit, Fatima's going to be smoking
22:28that chicken drum as well now.
22:30Oh, is she?
22:30A lot of action going there.
22:32So Fatima's doing this barbecue chicken
22:33with the smashed potatoes and the mango beer barbecue sauce.
22:36This barbecue sauce, I mean, I don't know.
22:39It does not look appetizing.
22:41Murray, how are you feeling?
22:42Your fish looks nice.
22:42Fish is good.
22:43Oh, let's go.
22:44Oh, that's perfect.
22:45Look at that.
22:46Looks great.
22:48Two minutes remaining.
22:49Let's go.
22:50Let's go.
22:51Let's go.
22:52Let's put our plates together, guys.
22:53Sheesh, man.
22:54Sheesh, man.
22:55Oh, my gosh, two minutes to go.
22:57Time just gets away from me, and my shrimp
22:59are still not fully cooked.
23:01Let's go.
23:02Come on, Daniela.
23:03Let's go.
23:04One minute remaining.
23:06Come on, guys.
23:07Ready.
23:08I think that's it.
23:09Careful.
23:10Come on, come on, finishing touches.
23:11Yes, yes, yes.
23:12Gee, how's the fish, good?
23:13Good, I think the fish is good.
23:14Good, good, good.
23:15There it is.
23:18Let's go, Arthur.
23:20Dude, oh, boy.
23:22Let's go.
23:23Let's go, guys.
23:24Come on.
23:24Here we go.
23:25Come on, guys.
23:28Five, four, three, two, one.
23:32Let's go.
23:33It's in the air.
23:34Good job.
23:35Good job, millennials.
23:36Good job.
23:38Oh, my god.
23:40OK.
23:41Wow.
23:41Oh, my god.
23:42That was exciting.
23:43That was exciting.
23:44Oh, my god.
23:44That was exciting.
23:45Good job, Gen Z.
23:46How do they look?
23:47It looks really good.
23:50I had bigger plans for this, but it just got away from me.
23:56And I hope that the fish is cooked through.
23:58I was in the bottom three in the last two challenges.
24:00So if I'm at the bottom again, it's
24:02pretty much adios for Arturo.
24:11Tonight's challenge was to really highlight
24:13that beautiful beer across the dish.
24:16Remember, one of you will win immunity
24:18and gain a big advantage in the next challenge
24:22and also save your entire generation
24:25from elimination as well.
24:27Sadly, one of you would have just
24:29cooked for the very last time inside the MasterChef kitchen.
24:32Now, time for us to take one final look at what
24:37It's time for us to take one final look at all your dishes.
24:49All right, Warren, you've got potato and polenta,
24:53so two starches.
24:54Why?
24:55Everything just looks so good.
24:56I couldn't resist.
24:57You have endives and radicchio, bitter, bitter.
25:00Like, you're doubling things up.
25:01There's a lot going on there, Warren.
25:03Rebecca, tell us a little bit about the dish
25:05what you got here.
25:06So this is a snapper puntinesco.
25:08Mm, did you put the liquor from the clams into this sauce?
25:11I did.
25:12Tristine, thank you.
25:13Thank you very much.
25:15She is ridiculously good.
25:17In true MasterChef form, the judges
25:19are looking at every detail with laser vision.
25:23They are stone cold, and it's really intense.
25:27They don't miss anything.
25:29All right, judges.
25:30Alpha.
25:31Hi, judges.
25:32Alpha.
25:33What fish is it?
25:34Cod.
25:35Only cooked on one side.
25:36Is that intentional?
25:37I seared it on one side, and then I put it in the oven.
25:39OK.
25:42Daniela.
25:43Yes, sir.
25:44It's a very simple dish.
25:45You wanted it to be that simple.
25:46I did, sir.
25:47OK.
25:51Camille.
25:52Yes, sir.
25:53Are you happy with the cook on the corn?
25:55I wanted the corn to still have a pop.
25:57And the sauce?
25:59It is a blackberry, blue moon Belgian white with some lime.
26:05Hello, chefs.
26:06Hi, Joe.
26:07You've got beer in the chutney, right?
26:09Yes.
26:10Are you happy with the plating?
26:11I was going for a play on fish and chips, pub style.
26:17Thank you, chef.
26:21Mert.
26:22It looks really good.
26:25Jen's here. We're on a mission.
26:26We're trying to keep five strong and show
26:27how resilient we actually are.
26:29Yeah, very nice.
26:32Cool.
26:32Interesting.
26:36Mert, walk me through where you incorporated the beer.
26:38I used the Belgian white for the actual batter itself.
26:42And then I made a chipotle mango wheat cabbage
26:44slaw to go in there to give it a little more crunch.
26:50OK, Fatima, how'd you cook the chicken?
26:52I started it in a pan, and then I put it in the oven.
26:54How long did it stay in the oven, Kirsten?
26:56Maybe like six minutes.
26:57Interesting.
26:59The salad is not dressed?
27:00I usually like my salad, like, undressed.
27:02How do you think we like our salads?
27:04Dressed.
27:11Guys, some fascinating dishes there, right?
27:17You in agreement?
27:18Yep.
27:21OK, there was at least one dish from each generation
27:25that really blew us away.
27:28The first dish comes from Gen Z. Please come forward, Mert.
27:37From the bottom to the top, baby.
27:39Let's go.
27:40All right, Mert.
27:42Look surprised, Mert.
27:44Yeah, I've never been up here before.
27:46We are happy for you.
27:47Enjoy this moment.
27:48Tell us what the dish is, please.
27:50I made lettuce wrap, beer batter, fish tacos,
27:53using the Belgian white for my beer batter
27:55and the mango wheat beer for my mango slaw.
27:59And it has a mango guacamole on top.
28:02Visually, it looks beautiful.
28:03I'm more impressed just with the crispness of that batter.
28:06And it looks wholesome.
28:18I really enjoy this dish.
28:20A touch more acidity on there would definitely
28:22bring that guacamole out just a little bit more.
28:24I think the ways you incorporated the beer
28:26here were really smart.
28:28Yeah, I mean, you fried the fish perfectly.
28:31But don't be scared to salt that fish before frying it.
28:33You'll get an even crispier batter.
28:35OK.
28:36Good job.
28:37Something to be proud of. Good job.
28:42The second dish that we're highlighting tonight
28:44is from my generation, the Millennials.
28:47Please come forward, Kamei.
28:52I got this.
28:52I got this.
28:53Good job, Kamei.
28:54Good job, girl.
28:57I have a spice-rubbed pork chop with a grilled corn
29:02and poblano succotash and a Belgian white blackberry sauce.
29:07Visually, it's attractive, because everything just pops.
29:11A really nice celebration, pork chop and beer.
29:13So how long did you cook the pork chop for?
29:16I believe eight to 10 minutes.
29:20Nice.
29:21Looks good.
29:22Yeah, it's beautifully done.
29:24Thank you, Chef.
29:25Remind me again of the spices.
29:27Ancho chili powder, Spanish paprika, cumin, coriander,
29:32salt and pepper, lime zest on top.
29:37That little reduction of gastrique is delicious.
29:40Flavors of that beer, the blackberry, very smart.
29:43I love the acidity and that sort of wheat, hoppy effect it has.
29:47Well done.
29:48Thank you, Chef.
29:49That pork could not be cooked more perfectly, in my opinion.
29:51Overall, very, very nice dish.
29:53Thank you so much.
29:54I appreciate something that you didn't do, actually.
29:55You didn't put cream in the succotash.
29:57You kept it light and fresh, because everything else
30:00has very rich flavors to it.
30:02And the beer really came through in the sauce.
30:03Thank you, Chef.
30:04Great job.
30:05Thanks to me.
30:06All right, ready, guys.
30:10All right, so the dish that really impressed us from GenX
30:14featured some refined plating.
30:15Please come forward, Arthur.
30:22I'm a top dish, finally.
30:24I have it.
30:25I have it in me.
30:26The judges helped me get out of my own head,
30:28and I couldn't be more proud right now.
30:31Hi, guys.
30:34I made a pan-seared cod with rainbow kale braised
30:37in blue moon Belgian white.
30:39This is elegance.
30:40I love the idea of the rainbow chard cooking in that beer.
30:44Well done.
30:44Thank you, Chef.
30:45Shall we?
30:46Let's try it.
30:51Arthur, this rainbow chard is out of this world.
30:54I got the coriander that came through.
30:55I got that orange that came through as well.
30:57Gets rid of that bitterness and just
30:58replaces it with that wonderful beer flavor.
31:00Really, really good job on that.
31:02Thank you, Chef.
31:02I love the restraints.
31:04I think that's the confident part of your cooking,
31:05because it's done just correctly.
31:07Job well done.
31:08Thank you, Chef.
31:09See what I mean, Arthur?
31:10Yeah.
31:11Simply cooked fish, perfection and simplicity wins.
31:14Good job.
31:15Thank you, Joe.
31:16Thank you, Chef.
31:18Thank you, Chef.
31:18Thank you, Chef.
31:19Thank you, Chef.
31:20Thank you, Joe.
31:25Nice job, babes.
31:27Congrats.
31:28OK, the top dish from the Baby Boomers
31:30that we felt was absolutely restaurant quality.
31:34Please come forward.
31:37Rebecca.
31:38Yeah, Rebecca.
31:42Go get it, the pig, Rebecca.
31:44I am just elated to take this plate of food to the judges.
31:48Damn, it looks really pretty.
31:50And I sure hope this dish will get me immunity today.
31:54I made a snapper punta nesca with clams and creamy polenta
32:00using the Blue Moon mango beer.
32:03Visually, Rebecca, it's just so rustic, but rustic with charm.
32:06Really well done.
32:08Shall we?
32:16Rebecca, the fish is nailed.
32:18Clams delicious, sweet, not overcooked.
32:20And a really smart move with the beer in the polenta.
32:22That's a bold move.
32:24It's a joy to taste.
32:26You're going to make me cry.
32:27I just really love how you were able to incorporate something
32:29like a mango beer into a traditional Italian dish.
32:33That punta nesca sauce is just absolutely incredible.
32:37That's a rock star dish.
32:38Thank you, Grant.
32:39It's firing on all cylinders.
32:42This dish tastes like my mother's fish burrito.
32:44This dish is amazing.
32:45Wow.
32:46Thank you, Rebecca.
32:47OK.
32:48Go, Rebecca.
32:50Get that beef.
32:51Get that beef.
32:53Give us a moment, please.
32:54Wow.
32:56OK.
32:57Well, it's two standouts, I think.
32:59Yep.
33:00For different reasons.
33:00Yeah.
33:01It's so good to see you.
33:04Are you happy?
33:05Yeah.
33:06Thank you, sir.
33:09Right, after a lot of deliberation,
33:11we felt the best dish tonight was cooked by.
33:20The best dish tonight was cooked by Rebecca.
33:38For the rest of you, please head back to your station.
33:42Great job.
33:43Great job, guys.
33:44I'm feeling so accomplished, so happy.
33:47It's like I put on armor, and no one can touch me.
33:51Come on, boomers.
33:52Yeah.
33:54I am thrilled to save my entire team with this immunity pin,
33:57and no one should underestimate the boomers.
34:03Now it's time to taste the three dishes that disappointed us.
34:08The first dish comes from Gen Z. Please make your way forward.
34:14Fatima.
34:16Even though I wasn't able to taste my barbecue sauce,
34:19I think I did pretty good.
34:21But could I have done better?
34:22Absolutely.
34:23I'm hoping that my chicken is going
34:25to at least save me today.
34:27I made barbecue chicken with mango wheat barbecue sauce,
34:31smashed potatoes, and a salad.
34:34I think the chicken looks promising.
34:36It looks nice and charred.
34:37And the sauce looks very thick, though.
34:39It almost looks like a paste as opposed to a sauce.
34:43Should we dig in?
34:43Yep.
34:47As you can see, it's a little dry there, right?
34:49And it looks overcooked.
34:59Fatima, potatoes, somewhat undercooked.
35:01They need more color.
35:03I love the start of that process with that barbecue sauce,
35:05but I'm struggling to identify how you incorporated
35:08the beer into this dish.
35:10Yeah, just from a pure cooking standpoint,
35:12the chicken is lacking salt. And the salad
35:14is just lackluster.
35:16You know, I'm so used to having you with big flavors
35:17and great seasoning, and this has really no seasoning.
35:20This is like an average home-cooked chicken
35:23and potatoes.
35:24OK.
35:24Thank you, Fatima.
35:26Yeah, I can't taste any beer there anywhere.
35:30Yeah, all right.
35:31OK, the dish from the millennials.
35:34Please come forward, Jeet.
35:36I'm feeling disappointed.
35:37I was ready for that top dish tonight,
35:39but it's only Kamei and I. By default, one of us
35:42has to be here.
35:44It's still very nerve-wracking because you never
35:46know what's going to happen.
35:47So I have for you a blue moonlight battered fish,
35:51mashed potatoes, and a Belgian white tomato chutney.
35:55Visually, I like the intentions of this dish,
35:58but it's just all stuck on this sort of brown puddle
36:02that makes the food look so uninspiring.
36:07And what's the seasoning in that batter?
36:08What did you use?
36:10We've got some garam masala in there.
36:11I've got some red chili powder, some turmeric
36:13to give it some color.
36:15And then also, of course, I salted the fish
36:17before I fried it in that batter.
36:20So fish is cooked beautifully.
36:22It's a very smart technical move,
36:24salting that fish before battering it
36:25so you know how to fry.
36:26The beer is evidence, and the chutney's delicious.
36:29Good job.
36:31The dish is a bit misconceptualized,
36:33but it tastes a lot better than it looks.
36:35Thank you, Jeet.
36:36When I think of a beer battered fish,
36:38this is exactly what I'm thinking about.
36:40The beer flavor comes through.
36:41Thank you so much.
36:43Listen, I understand you're upset.
36:46No, no.
36:47You should be happy.
36:48Yeah, these are happy tears.
36:50Well, I mean, I'm up here as one of the bottom dishes,
36:53but I know it's only Kamei and I, so.
36:56It's a competition, Jeet.
36:58And you need to cook your best dish every night
37:01in this kitchen.
37:04So the GenX cook in the bottom tonight, please come forward,
37:09Daniela.
37:10My heart is racing so hard, I can hear it in my ears.
37:14I think that I oversimplified and tried to overcomplicate
37:18all at once.
37:20So this is a beer poached shrimp with a beer chipotle sauce
37:25and blue moon light infused jasmine rice.
37:28I love this.
37:29I love this.
37:30I love this.
37:31I love this.
37:31I love this.
37:32I love this.
37:33I love this.
37:34I love the idea about the poaching
37:36of the shrimp in the beer, but they do
37:38look a little bit undercooked.
37:39Right, let's get in there, shall we?
37:41OK.
37:43Cut through.
37:49And did you test them when they came out?
37:52I did not, Chef.
37:53No.
37:54OK, let's get in there, shall we?
38:10Daniela, the shrimp do look a little bit undercooked.
38:13Let's have a look, shall we?
38:16And you can see they're slightly under there, right?
38:19Oh, yeah, look at that.
38:21I apologize.
38:25I'm sorry, but Daniela, shrimp are 30 seconds away
38:27from being cooked correctly.
38:28But there's actually quite a nice sort of smokiness
38:30from that chipotle sauce.
38:31I actually quite like that.
38:33And then the rice just needs lifting, because it's
38:35just a little bit bland.
38:36Yes, Chef.
38:37Thank you, Chef.
38:38Yeah, that beer flavor does really come through
38:40on that shrimp, which I can definitely appreciate.
38:43But that sauce might have been reduced a little too far.
38:45That salinity is a touch high on this one.
38:48This dish lacks the gravitas, the thought
38:52the cooking that goes behind a winning dish.
38:54Yes, I agree.
38:56Thank you, Daniela.
39:02Fatima, Jeet, and Daniela, please give us a minute.
39:08So I mean, for me, it comes down to two.
39:11Yeah, Jeet's dish wasn't that bad.
39:13It wasn't that bad.
39:14The fish is nailed.
39:15Fatima's an overcooked chicken.
39:17Yeah, but the chicken was dry.
39:19There was no flavor on the salad.
39:20No, there's a lot of sweetness in that barbecue sauce,
39:22but none of it came from that mango beer.
39:24And that's what we were looking for.
39:26And Daniela.
39:26Yeah.
39:27The shrimp was not good.
39:28Such a shame they're slightly under.
39:30You can definitely tell there was beer incorporated.
39:32I totally agree.
39:34I love you guys.
39:36Love you guys.
39:43Fatima, Jeet, and Daniela, please give us a minute.
39:49Your dishes were somewhat short of our expectations.
39:53The home cook leaving MasterChef tonight is Fatima.
40:05Jeet, Daniela, please say goodbye to Fatima
40:08and make your way to your station.
40:10You're amazing.
40:12You're a cute cooking girl.
40:15Fatima, tonight's challenge was to really highlight
40:17that beautiful beer, and sadly, the chicken
40:19was dry and overcooked.
40:21Michael's intention was to take down the Gen Zer,
40:24and it looks like it worked.
40:26You came in to this competition as a phenomenal cooking doctor.
40:32Listen, keep healing people, especially through your food.
40:34And more importantly, this experience
40:36has reaffirmed your status in this industry.
40:40The future's bright, right?
40:41Very bright.
40:42Come and say goodbye.
40:43Come on.
40:47It is a little disappointing to be eliminated,
40:49but I've learned so much being here.
40:51It has pushed me.
40:53It's been amazing.
40:55I'm happy that I got the chance to represent Gen Z,
40:58and I'm very grateful for the time that I've spent here,
41:01the things that I've learned.
41:02And I'm not going to stop cooking.
41:04You're going to be seeing me a lot on your timeline.
41:06Woo!
41:07Woo!
41:08Yeah.
41:15Next time on MasterChef Generations.
41:17Welcome to this amazing rock quarry.
41:20This place is one of the biggest producers
41:22of sand in the entire country.
41:24I needed some sand in my diet.
41:27It's another explosive team challenge for the top 13 cooks.
41:31A dainty little salad, guys, today is not going to cut it.
41:35Is there seasoning on these things?
41:37I don't even fucking know.
41:38Oh my god.
41:39Horacio, you are going to derail us.
41:41That attitude is a reality check.
41:43Two need to be on the burgers.
41:45It's raw.
41:47Welcome to Team Challenges.
41:51One potato, two potato.