#2892 Top Chef S22E14 Part 1: Fin

Summary

Watch What Crappens: Episode #2892 - Top Chef S22E14 Part 1: Fin

Released June 16, 2025 | Hosts: Ben Mandelker & Ronnie Karam | Platform: Wondery

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Introduction to the Episode

In Episode #2892 of Watch What Crappens, hosts Ben Mandelker and Ronnie Karam delve into the thrilling finale of Top Chef Season 22, providing their unique blend of praise, ridicule, and comedic insights. This episode serves as the first part of a two-part recap, focusing on the final showdown of the competition and the culmination of the contestants' culinary journeys.

Top Chef Season 22 Finale Overview

The hosts kick off the episode with excitement about the Top Chef finale, inviting listeners to join their live Mounting Hysteria tour in Los Angeles and promoting their exclusive Patreon content. They transition seamlessly into discussing the finale, setting the stage for an in-depth analysis of the finalists' performances.

Ronnie Karam shares updates about related shows, mentioning the cast announcement for The Traitors on NBC Universal Peacock, highlighting the inclusion of five Real Housewives, including the return of Dorinda Medley. This crossover hints at the interconnected world of Bravo programming and its strategic casting decisions.

Discussion of Finalists and Their Dishes

The core of the episode revolves around the finalists—Bailey, Shuai, and Tristan—and their signature dishes presented during the finale challenge.

Bailey’s Creative Quirkiness

Bailey's approach to the challenge is characterized by her quirky and sentimental nod to her culinary influences. Bailey reflects on her journey, stating:

"My grandma used to make me sweet and sour pork ribs... it's something that's playful." ([35:55])

Her dish, a fusion of grilled octopus and mozzarella, exemplifies her unique style, blending traditional ingredients with unconventional presentations. Ben and Ronnie mockingly applaud her creativity, emphasizing the playful yet competitive nature of her culinary execution.

Shuai’s Familial Motivation

Shuai's motivation stems from personal ties, specifically his desire to honor his grandmother while managing familial debts. He humorously admits:

"I sold my grandma to get the plane ticket to come to this show." ([09:33])

His dish, a pork and king crab soup dumpling ravioli, blends Chinese techniques with Italian influences, aiming to create a harmonious balance between flavor and presentation. Ronnie and Ben tease Shuai about his ambitious fusion, highlighting the high stakes of the finale.

Tristan’s Historical Infusion

Tristan takes a more intellectual approach, infusing his dishes with historical references. He plans to create a Durango, a blend of Ethiopian and Italian cuisine, and an oxtail Milanese, paying homage to his Caribbean heritage and Milanese influences. As he explains:

"Durango is short for doro wat, which is the national dish of Ethiopia... oxtail Milanese is a staple dish." ([34:22])

Ben and Ronnie humorously critique Tristan's complex explanations, poking fun at his elaborate culinary narratives while acknowledging his commitment to blending cultures through food.

Interactions with Kristen and Judge Reactions

The episode introduces Kristen, who makes a surprise appearance as a judge. Her interactions with the contestants are filled with sarcasm and dry humor, particularly towards their quirky dish presentations.

Kristen delivers line after line of sardonic commentary, such as:

"I've got a lot of hot spices, and they all start joking." ([38:35])

Her critiques serve as both comedic relief and a realistic portrayal of the high-pressure environment of Top Chef finales. The hosts mimic her demeanor, enhancing the humorous undertone of the analysis.

Humorous Elements and Comedic Commentary

Throughout the episode, Ben and Ronnie infuse humor into their recap, often exaggerating the contestants' quirks and dish presentations. Highlights include:

• Mocking Tristan's intense dedication and food metaphors:

  "Tristan's winning this already." ([39:25])

• Poking fun at Bailey’s over-the-top octopus dish:

  "Got you in the eye by accident. Sorry about that, Gail." ([53:00])

• Satirical commentary on Kristen's judging style and the absurdity of the dish presentations.

These humorous insights not only entertain but also provide listeners with a light-hearted perspective on the competitive culinary landscape of Top Chef.

Conclusion and Teaser for Part 2

As the episode wraps up, Ben and Ronnie tease the continuation of the recap in Part 2, encouraging listeners to stay tuned for the resolution of the finale and the crowning of the season’s Top Chef. They maintain their signature blend of mockery and affection, ensuring that the audience remains engaged and eager for the next installment.

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Notable Quotes:

• Ronnie Karam on emulating her grandmother:

  "I've got an idea. How about someone invades Gail with a comb?" ([26:04])

• Ben Mandelker reflecting on the competitive nature:

  "So you could do it. Special." ([47:33])

• Tristan’s dedication to his historical dishes:

  "I'm on a hellbent mission to find really good quality." ([38:08])

Final Thoughts

Episode #2892 of Watch What Crappens masterfully blends insightful commentary with sharp humor, offering listeners an entertaining and comprehensive recap of the Top Chef Season 22 finale. Ben Mandelker and Ronnie Karam’s dynamic hosting ensures that both casual fans and avid followers of Bravo’s culinary competitions find value and amusement in their detailed analysis.

For those eager to hear more, Part 2 of the recap promises to continue the engaging discussion, unraveling the final moments of the competition and celebrating the triumphs and tribulations of the contestants.

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Stay tuned to Watch What Crappens on the Wondery App or your preferred podcast platform for more engaging content and exclusive insights into your favorite Bravo shows.

Transcript

[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

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[Ronnie Karam]

Guess what happens when there's so much that happens.

[Ben Mandelker]

Oh, hello, and welcome to Watch what Happens. I'm Ronnie and that's Ben. Hi, Ben.

[Ronnie Karam]

Hi, Ronnie. How are you?

[Ben Mandelker]

Good. Welcome to the finale day for Top Chef, everybody. We are going to have our own finale day for the Mounting Hysteria tour live in Los Angeles this Thursday, June 19, at the Fonda Theater in Hollywood. Come over and see us. Okay. It's the last time we're ever gonna do it again this year, so come see us. We're gonna be recapping the Valley. Also, we're doing Love island every day that we record, which is three or four times a week over on our Patreon. So if you're a person, be my person at our Love Island Patreon recaps. Those are really fun. If you want to watch all our recaps and bonus episodes, you can do so at Patreon as well. If you want free videos of our regular episodes, you can find those on YouTube a week after they are released. Okay, so let's talk some Top Chef. How'd you feel?

[Ronnie Karam]

Well, felt good. I mean, it was pretty much the way I expected it. You know, there is some Top Chef news. Top Chef adjacent news, by the way, which is that last week, NBC Universal Peacock announced the cast for the upcoming season of the Traitors, which I was very happy included. Like five Real Housewives, including the return of Dorinda Medley. Love that Lisa. Rinna. I think she'll be great. Portia, great choice. Candace, we predicted. Great. There's a fifth one. I don't remember who it was, but very happy with whoever it was. I just don't remember who it was off the top of my head. Oh, you know, I don't remember who. Do you remember who the Fifth one was. While we think about that, the reason I'm bringing it up is because Kristen Kish wound up as a cast member for the Traitors. How do you feel about that, Ronnie?

[Ben Mandelker]

I'm excited to see. I'm excited to see it.

[Ronnie Karam]

I mean, yeah. Yes, I am. I just think it's like a weird choice be on. And this is not an anti Christian thing. This is just more like. It's kind of funny to have a host of like. Like Top Chef is like in the world of, you know, fine dining. It's kind of like a prestige show for Bravo. And I don't know, to me, it's kind of funny that they're having a host now being go back down to contestant level on a show that's like, sort of trashier. Like, it's surprising to me because she. It's kind of a risk, right, that they could have, like, their host beyond this show of accusation, everything. So I just was very surprised that they chose Kristen, but at the same time, it kind of makes sense because most likely the show will air from January until through the end of February or March, and that's probably when the next scene of Top Chef is going to start. So it's a good way to probably promote Top Chef, but it was still like. It was an odd casting choice to me.

[Ben Mandelker]

Well, it's odd because she's not a huge personality, you know, but I'm excited to see what her personality is like in that environment, for sure.

[Ronnie Karam]

Yeah. Very interesting.

[Ben Mandelker]

What if she's, like, really and mean? I would love that.

[Ronnie Karam]

I would love that. I would love that more than anything.

[Ben Mandelker]

Yeah.

[Ronnie Karam]

She's probably be like, I don't want to have to accuse you of this, but honestly, I'm sorry, I think that you're. I think you're a traitor. I think there'll be a lot of that.

[Ben Mandelker]

She'll be like, I was in episode one. So here on episode, I can tell you how difficult episode one was. And just as someone who's done this before, it's not easy. This is not the easiest part of my day. So the housewives are Portia Williams, Caroline Stanbury, Candice Lisa Rinna, and Dorinda Medley is getting another chance, which is crazy. And watch them get rid of her first again.

[Ronnie Karam]

I won't be surprised. Riot. They better not. I. I think this is great because last season there were only three housewives, and now we have five. So there's like, some insurance that we. That they make sure that there's, like some housewives. Housewives that will last for a little bit. Part of me, I hope that they do something where they protect Dorinda, where either they could either make her a traitor. But I almost. I honestly think that Dorinda will be best as a faithful, but maybe they'll do something where she comes in late in the cage the way Rob. Rob Mariano did or whatever. But anyway, I just had to bring that up because I just thought it was. I was so surprised that they put Kristen on. On this cast. It just felt like, like a different, like, go the world of, like, Top Chef. And the traders did not seem like they were intersecting to me, but I guess we'll see how it goes.

[Ben Mandelker]

Yeah, I'm down for it. I'm down to see what that's about. And also, I'm down for them to bring Padma on. Maybe if they open up that door, we can get a little hello. She just shows up at every round table. Like, hello, Chefs. I really didn't like the lamb tonight. Like.

[Ronnie Karam]

I don't think we should be murdering anyone. I think this is wrong. Like, Padma's the game. I'll tell you what's a good game. Checkers. I play it with my dear friend Lena Waithe.

[Ben Mandelker]

All right, so here we are with Top Chef. Season finale. It's the final. It's all on the line, guys, and Bailey is the first one. She's like, oh, my God. Top Chef is no joke. It's like the hardest thing I've ever done. Do I even belong here? Oh, God. I've learned to trust all the weird thoughts that I have, like, lasagna today.

[Ronnie Karam]

Well, I wrote down my plan for the finale, and then I bruleed it, and now I can't read it anymore. But I feel like it was good, what I can remember of it. And then we have Shuai, who's like, well, I wanted to compete on Top Chef just for my business and for my grandma, and we're horribly in debt. Grandma's in debt too. And I didn't expect the competition to reawaken my grandma, but she's awake now, and she's hungry, so I've got to cook for my grandma now.

[Ben Mandelker]

I sold my grandma to get the plane ticket to come to this show.

[Ronnie Karam]

And now my grandma says, buy my.

[Ben Mandelker]

Grandpa back, or I'm never gonna cook another thing, because I only cook for grandma.

[Ronnie Karam]

Grandma. And then. And then Tristan is like, chefs don't always get the acknowledgment that they necessarily deserve, but being on this experience is really special because I'm. I'VE been showing my point of view through creativity. And it's been a really great, long, extremely emotional ride since losing my father. Russell. I'm working on his determination. And now I'm just going to. But I'm just gonna bust my ass even more. And if you try to make fun of me, I'm just gonna remind you my dad died during this, and you can't make fun of me because of that. Because it's too many.

[Ben Mandelker]

Can't make fun of me. So Bailey's like, this is insane. We're like looking at the Last Supper painting together, and it is the Last Supper. And I just wonder, did Jesus eat lasagna?

[Ronnie Karam]

I just feel like this is such an important lesson, which is that we could be throwing our food at the wall. It could be considered art right now. Why aren't we doing that? I'm just gonna brulee this painting if no one minds.

[Ben Mandelker]

Yeah. She's like, you know, I mean, this has been done a million times. The Last Supper. And so that makes me think of my food. It's just stuff that's been done a million times. But, you know, you gotta get quirky with it. You know, Jesus, I don't know, he had long hair and liked, you know, carbs, made bread for people. So I don't know. I'm really trying to tie this last separate thing to my own life. Quirky. Just like Jesus and Shri is like, you know, Leonardo da Vinci had a grandmother. And she literally does link it.

[Ronnie Karam]

He literally says, he's like, hold on every second, guys, I've got something I've got to say about Leonardo da Vinci. You know what? He made something spectacular that's lasted through generations. And that's how I feel about food. All these things I'm taking from my mom, my grandma. I'm like, wow, it's amazing. Fun fact, my grandma was the Mona Lisa. Sorry, everyone. Sorry to keep that secret for so long. I just didn't want to be judged by having a super famous painting grandma. But that's the truth. She did it. She Mona Lisa. Oh, yeah.

[Ben Mandelker]

So he's like, I can't wait to share my food through the world of Top Chef. Grandma. That's my grandma legacy, Grandma.

[Ronnie Karam]

So then Tristan is reflecting on the fact that Judas is the antagonist of the painting and is also the only one who was dark skinned. And how stereotyping has been around for a long time. And so that's why it's his mission to increase the value of black food across the world. And he's Ready for this. So they are like, wow, great. Great painting. So Kristen then shows up and she's like, good morning, Chefs.

[Ben Mandelker]

Congratulations on. I'm sorry to interrupt you. It's just funny to think about because basically they look at it. They all look at the grant, they all look at the last painting, and Bailey is like, quirky. It's quirky. And Shuai's like, grandma. And Tristan's like, judas. I never even knew the thing about Judas. That's pretty fucked up, actually. I never even knew that about the painting. Did you? I don't know who all the people in the painting are. I'm more of like, a star centered person. So I just look at Jesus. Everybody else, I'm just like, why are those people like, leave Jesus alone. Can the man have a meal? Everyone's like, jesus, Jesus. He's like, can I eat? I haven't eaten all fucking day. I just spent 40 days walking through a desert not eating anything, and you guys aren't going to let me have my last fucking supper? Are you fucking kidding me with this?

[Ronnie Karam]

I was just like, I don't know who these people are. Like, I don't know. Somewhere. Where's Anna Garten?

[Ben Mandelker]

Yeah. So.

[Ronnie Karam]

So Kristen's like, good morning, by the way. Them staring at this painting was about minutes long. They're like, well, we've got an hour and 15 minutes to watch three people cook something, so let's stretch it out. So.

[Ben Mandelker]

Well, that is always the. The curse of the Top Chef finale, isn't it? They're like, okay, everything that you said this season, just kind of get your stick and just repeat that over and over. So Bailey's like, quirky, insecure. Grandma, Grandma, Grandma. I do it for the children.

[Ronnie Karam]

You know, someday I want to paint a painting, but it'll be my second to last dinner because that's come a little quirkier. Okay, so.

[Ben Mandelker]

Well, we were gonna have Gail paint her her version of the last supper, but unfortunately, we don't know how to paint. Never.

[Ronnie Karam]

Hi, this is Ghost Padma. I was alive until very recently when ghost Judas ran me over with his ghost BMW X7. What a great vehicle.

[Ben Mandelker]

You know what's funny? I'm just sitting here in heaven with Leonardo da Vinci talking about the last Supper. You know, he said he meant that to be a light hearted rob. Why are you all taking it so seriously?

[Ronnie Karam]

Leah. So I was talking to Leo. That's what I call him, because we're like, friends now. And he said, you guys are taking this way too seriously. This was just an ad for olden times. Nutrisystem. The Last Supper.

[Ben Mandelker]

He was the first influencer of heaven.

[Ronnie Karam]

Haven't you seen a selfie? Jeez.

[Ben Mandelker]

So.

[Ronnie Karam]

Kristen comes out and she's like, congratulations on making it to the finale. One of you is going to walk away with a grand prize of $250,000 furnished by Saratoga spring water. I just want you to know I had some Saratoga the other day. It was delicious, but the bottle's empty. And it was a beautiful moment. And I've been in your shoes before. Being thirsty, wanting some water. So good luck. Good luck to you all.

[Ben Mandelker]

Wow. So sad for your season that you only have Saratoga up here in heaven. Leo's drinking Pellegrino.

[Ronnie Karam]

I heard that Gail can't get into many parties because she often shows up as gal a toga.

[Ben Mandelker]

Am I right?

[Ronnie Karam]

Let's go get a dress.

[Ben Mandelker]

Saratoga. Otherwise known as Gail's dress designer. So today's challenge is to make a four course progressive meal of your life. We want rights across the board. I want all of your. I want abortion rights served to me.

[Ronnie Karam]

Oh, progressive.

[Ben Mandelker]

I want health care for everybody in an appetizer form.

[Ronnie Karam]

Yeah. You know what? Because Da Vinci's creativity knows no limits. And that's why we want to see from you today and your final meal of the season. So you see what we did there? We had a tenuous link to da Vinci and a challenge on Top Chef. Da Vinci knows little. No limits. Almost like astronauts when they go to the moon, they also know no limits. Tom, that was from two seasons ago. Give it up already. It didn't make sense now. And it doesn't make sense now. I mean, didn't make sense then or now. God, I can't believe I flubbed my words right in front of Da Vinci.

[Ben Mandelker]

So to help you prepare and cook your final meals, we've asked you to choose your sous chef. And in walking, Lana, Paula, and Zubair. I hope you're planning on making some spicy fried chicken, because that's Zubair's thing. I will never forget Zubair's thing because remember when he made his, like, amazing spicy chicken Chicago winning best sandwich of all time. And then he went home, like, the next week. He's like, I won. I finally used my fried chicken recipe. And, like, and now you can go. Zubair, Leonardo DiCaprio hated your follow up dish to your spicy chicken.

[Ronnie Karam]

Goodbye. You're a one trick pony. I'm sorry. And I say that as someone who's friends with Annie. Get your gun, lady. So Lana is saying, I'm back. This is awesome. I mean, if I can't be here myself in the finals, then it's literally the most perfect. Next best thing is to be here for Bailey to overcook her final dish. I'm so excited.

[Ben Mandelker]

I can't wait to ruin her fish and shuai. Why did you choose Paula? And he's like, you know, because I've just thought about her ever since restaurant wars, you know, how much she sacrificed for all of us. I just wanted someone like that by my side. Today. I plan on making something with possibly a sauce that consists of unchopped almonds.

[Ronnie Karam]

He's like, you know, Paula, she. She does such great work, and she's got these children and just made me realize that maybe someday she'll be a grandma like my grandma. So anyway, she's gonna be my grandma today. She's like, yes, I got you. I'm your grandma now. Kristen's like, okay.

[Ben Mandelker]

Tristan picked Zubair because he is one of the only people who would get the spices. And so he was like, so we're gonna get the flavor down. Okay, well, now that you've got your sous chefs and. Oh, a jar of pickles. Thank you so much. La. That's some ice from my pickle fridge.

[Ronnie Karam]

American Airlines did not want me to keep it as carry on, but I insisted. It was a service. Service refrigerator. I got a doctor's note.

[Ben Mandelker]

They have €2,000 to shop at a variety of local markets, followed by five hours of prep and cook.

[Ronnie Karam]

And then tomorrow, you'll have an additional two hours of prep and cook before service begins at Michelin star restaurant Cracko. Cracko.

[Ben Mandelker]

After Gail's backside. Wow. Pull up your jeans. Am I right?

[Ronnie Karam]

Named after Gail. When she steps into Ross, I'm like, watch out. Here comes Cracko. Clear the aisles. She's pulling everything off the rack.

[Ben Mandelker]

Gail, standing up on the bus. Whoa. Release the Cracko.

[Ronnie Karam]

You'll be serving us judges and an impressive lineup of guest diners, including the owner of restaurant Craco and mistress, our chef, Carlo Craco. Chef and star owner of Santo Palado in Rome. Also Carlo Craco. And also the owner, the. The host of Italian Wheel of Fortune, Carlo Cracco.

[Ben Mandelker]

Wow. The inventor of one of the most famous candies in Italy, Cracker Cracko's Cracker Cracko.

[Ronnie Karam]

The inventor of the beloved 1960s board game RECO. It's Carlo Krako.

[Ben Mandelker]

Well, and, you know, we know we're missing the disappointment on Padma's face this year. RIP Padma. Thanks, Tom. Leonard. Leonardo. DiCaprio says if you had a wig, you could be in the Last Supper. Okay, that's enough of that. But we know that you've all been missing the disappointment in Padma's voice. So we've brought back three Michelin star chef Claire Smith to be disappointed all over again.

[Ronnie Karam]

Wow, Claire, how does it feel to be named after a boutique for little girls?

[Ben Mandelker]

Disappointing. How do you think it feels? I love Claire. It's just like I was delicious like you liar. Why do you keep saying things are delicious? You look like you want to spit it out, Claire. And that's what I love about Claire.

[Ronnie Karam]

I know. She's the best. She's like, this was absolutely delicious and life changing for raccoon. Get it out of my face.

[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

I have to say I'm a big, big fan of quince and I have actually put in an order for a Flowknit Breeze performance pocket tee that I'm very excited to rock around LA this summer.

[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

Visit carecredit.com to apply and find a location near you. Subject to credit approval. So Tristan is going to do a progressive African or Afro Caribbean cuisine. Cuisine. And a little history lesson as well. Delicious. Mmm. Sounds delicious. I love history. One time, I ate Christopher Columbus.

[Ronnie Karam]

One time, Gail went to the library and ate all the history books in there. That was a lesson that she learned on the toilet for weeks.

[Ben Mandelker]

So Shaw's like, yeah, I have a grasp on what I want to do. I'm going to do Chinese techniques and dishes that I feel like have influenced me by my grandma. I'm going to do something.

[Ronnie Karam]

I'm going to keep it quirky. Quirky about Bartolomus.

[Ben Mandelker]

My appetizer is going to be calm. Do I even belong here? I'm gonna make a dessert for my appetizer. So it feels really awkward. People are like, what is this doing here? I get it, Jeremy. Sue. I get it.

[Ronnie Karam]

The whole vibe is giro stravagante, which means eccentric turn in Italian. Wow. Cause Gail's whole vibe is giro in my mouth. A. Especially when she goes to Little Grease.

[Ben Mandelker]

I just want to be whimsical. So I'm gonna. I'm gonna serve everything in crocs.

[Ronnie Karam]

Cut to cut to Tarzan. The actor is still shaking in the corner being like, she told me it looked like tiramisu, but it was savory.

[Ben Mandelker]

So Bailey is telling Lana that she wants to feature different artisans and chefs that have influenced who I am. That sounds like a copy cat meal. I'm not gonna lie. And it is weird when she presents it, she's like, all right, well, this was my favorite Chef Boyardee. The spaghetti in shapes of letters. Enjoy, everybody.

[Ronnie Karam]

This next soup, you'll notice that there are little UFOs and meatballs as asteroids. Thank you very much to my childhood.

[Ben Mandelker]

Enjoy. Yeah, Tristan. Tristan gives us some history. He says that Italy tried to invade Ethiopia. So he wants to give a nod to that bit of history. Yum.

[Ronnie Karam]

Delicious. So he's gonna do something called Durango. Durango is short for doro wat, which is the national dish of Ethiopia. And then there's the northern Italian dish, southern French dish called chicken moringo. So he's gonna do new. He's gonna do it with oxtail. So it's going to be Chicken morango meets Durango, and all I can think of is casino morongo.

[Ben Mandelker]

But that's.

[Ronnie Karam]

That's. That's my. That's on me. That's on me.

[Ben Mandelker]

It's like when Gail hasn't washed her hair for a week. You'd put your fingers through it, and you say, what is this? Meringue. Oh, he's also going to do oxtail Milanese.

[Ronnie Karam]

I'm so glad you're doing a dish about when Italy tried to invade Ethiopia. Someone should try to do a dish about when Gail tried to invade. Dress Barnabas.

[Ben Mandelker]

I've got an idea. How about someone invades Gail with a comb? So Tristan says, risotto Milanese, and osso buco is a staple dish, so he's gonna use oxtail, which is the poster child for Trinidadian cuisine.

[Ronnie Karam]

And Shuai says, well, we're in Italy, so we have to do some pasta, right? So I'm gonna make a Grandma. Grandma. Grandma. My grandma ravioli by grandma. But it's gonna taste like soup dumplings. But it'll also taste like grandma. And the third course, I'm. You know, I was doing research in Milan, and I was thinking about osso, and my mom makes this delicious tangu, which she must have learned from my grandma. So I'm gonna do grandma pork ribs and with polenta. Grandma.

[Ben Mandelker]

Yeah, I'm. You know, I'm really thinking about my grandma today. So I'm gonna make a pasta dumpling as big as a child. Small child. I'm glad things go together, but it's gonna be big. It's gonna be like a human head.

[Ronnie Karam]

I'm going to make a ravioli, and on the inside is going to be a pork filling. And on the inside, the pork filling, it's gonna be a little button, and you can press and say, I've fallen, and I can't get up just for Grandma.

[Ben Mandelker]

So Bailey is gonna do my second course. I'm gonna do an Annolini album alpini, just because I like the sound of it. So that's. That's gonna be fun. Do you think that sounds quirky enough? Do I belong here? Hey, if you could vote for me to win, would you vote for me to win, or would you just send me home right now? Okay, I'm leaving.

[Ronnie Karam]

All right. The third course is gonna be. Okay. Quirk alert. Blackened redfish.

[Ben Mandelker]

Oh, my God. Crazy. That is not. It's.

[Ronnie Karam]

It's black, and it's red. Hey, what's black and white and red all over my dish? Falling down a Staircase. Get it? Oh, I forgot the white.

[Ben Mandelker]

Part mouse. Dessert time is part tiramisu, part zuko, like pasta, but it's made with pizzelle cookies. What do you think of that? You like that? Is that stupid? I don't even know.

[Ronnie Karam]

You know, I don't know if you know this, but the original name for pizzelle cookies was quirky cookie. Yeah, it's a quirky. It's a pretty quirky dessert. Pizzell's.

[Ben Mandelker]

So Tristan has a dessert. He calls it truffle roots. It's basically carrot cake without carrots. He uses parsnips instead. And then he's gonna do a coconut. Coconut milk veil on top.

[Ronnie Karam]

Coconut milk veil. Okay.

[Ben Mandelker]

Wow. What do we recreate in Gail's Wedding.

[Ronnie Karam]

Bride of Eaton Stein? So, I mean, a parsnip cake instead of carrot cake is. That's cool. I've seen it. I'm not saying it's original. I've seen it many times before. The thing that annoys me is the coconut. Coconut milk veil. You know, Tristan, I really like Tristan. I'm rooting for him. But he does do very chefy things, like when he's always like, I just want this to be kissed by the flame. Kissed by the flame. He's definitely the sort of chef that's like, I'm making a soil. And now when he says a little coconut milk veil on top. Oh, please. Yeah, it's coconut milk. It's a foam. That's probably because he doesn't want to say foam. So he's gonna call it a veil.

[Ben Mandelker]

Yeah. Well, I'm glad he didn't call it a foam. I don't know that I love veil more, but I don't know what a coconut milk veil is. So, you know, part of that is my own ignorance.

[Ronnie Karam]

I just get annoyed sometimes with the Chevy. Things like this.

[Ben Mandelker]

Yeah.

[Ronnie Karam]

Bear's like, that sounds amazing. I have no idea what any of that means, but sounds amazing.

[Ben Mandelker]

And schweize. Well, I'm gonna make one of my favorite desserts, Ambrosia salad. And I was like, girl, that's from Lubies. That's a jello salad with some fruit in there. That's what. That's. He's doing it. He's going for it. And Paula's like, yeah, I never would have thought you were like that. I mean, that's what grandmothers eat. Exactly.

[Ronnie Karam]

He's like, I feel like it's so me because it's trashy and it's something that's playful. I'm like, okay, so trashy while trying to win Top Chef. Sure sounds like that will definitely work out.

[Ben Mandelker]

Also, he keeps calling his food trashy. I don't find his food trashy. Is it offensive? He's calling his own food trashy. I don't like it. Be nice.

[Ronnie Karam]

Stop that, Shuai. Stop it, stop it. Stand tall in your ambrosia salad.

[Ben Mandelker]

So they go shopping at the fish market, and Shuai's like, oh, my God, this smells like ocean. That's the same thing I say every time I walk into Gail's closet to try and fix it.

[Ronnie Karam]

That's what I say about Gale after she applies her her deodorant, which, of course, as we all know, is a fresh red snapper.

[Ben Mandelker]

Is it black and. Shut up, Bailey. No one's talking to you, weirdo.

[Ronnie Karam]

Just had a lot of quirk potential. So.

[Ben Mandelker]

So he's gonna make.

[Ronnie Karam]

By the way, for the record, yes, it is blackened. She has blackened deodorant.

[Ben Mandelker]

I can't. Gael's black and red fish deodorant.

[Ronnie Karam]

It's from the brand. Sure, but you pronounce it like this. Sure, Gayle.

[Ben Mandelker]

So he's gonna make a pani puri. It's his favorite bite in the whole world. And his eyes are caught by the scarlet red shrimp. My God, it's just glowing red. Give me that shrimp. And Bailey's like, yeah, I'm gonna be making a pollupoi match.

[Ronnie Karam]

You know, it'll be this beautiful grilled octopus, you know, and of course. But I'm gonna make sure all the octopus legs are sort of like going like, you know, because quirky octopus and then mozzarella. I want the octopus to be doing, like, walk like an Egyptian. Remember that song? Because it's walky.

[Ben Mandelker]

Yeah. Octopus and mozzarella. It's inspired by my first line cooking job at an izakaya style restaurant. You show and people say, you know, you're not supposed to mix cheese and seafood together, but rules are meant to be broken sometimes. Food Network would murder you. Because the Food Network really hates that. I've never seen a network hate that more than the Food Network. And doesn't even crazy haired Richard. Isn't he today? Like, hey, guys, how do we feel about fish and seafood? Because I'm on Food Network Network most of the time. And by the way, I still have stupid hair. It's not a faux hawk anymore, but it's still incredibly stupid. I'm addicted to stupid hair. Thank you.

[Ronnie Karam]

It's my thing. His hair is basically just like a ramp. He now Is like, I stand next to the buildings. That way people can get to the next floor.

[Ben Mandelker]

I've literally never seen somebody so committed to, like. Like, this is my thing. Stupid hair. I'm Richard Blaze.

[Ronnie Karam]

Like, who. Who's giving him positive feedback about it? Who said that this is your thing? Like, it's just. It's always been terrible as no one's ever been. Like, God, I love that quirky hair.

[Ben Mandelker]

Quirky.

[Ronnie Karam]

It's, like, never been good. But, yeah. Food Network hates fish and cheese. I don't think fish and cheese is so verboten. I mean, look, people put clams on pizza. They put anchovies on, like, tuna melts. Tuna melts, crab dip. I mean, I don't think. I think fish and cheese.

[Ben Mandelker]

That McCormick and Oxmic has a mozzarella. Doesn't sound good. I'll say that.

[Ronnie Karam]

I'm. I'm open to it.

[Ben Mandelker]

It's too much rubber. Too much chew in the same thing, but nothing. I know nothing.

[Ronnie Karam]

What about a quirky octopus?

[Ben Mandelker]

What about a quirky mozzarella?

[Ronnie Karam]

What about a quirky. A quirky mozzarella and a quirky octopus walk into a bar, and guess what happens? They're quirky together.

[Ben Mandelker]

So Tristan is. His first course is going to be Bacala Mongol, and he's on a hellbent mission to find really good quality. God. And he's like, that monkfish looks really good, so we can't ignore that. And, you know, he doesn't know really what he's going to do with that for now, but he's just basing it on ingredients. And one thing is for sure, he's gonna call something a veil.

[Ronnie Karam]

Yeah, one of those fish will come out with a coconut veil on it. So get ready. And then Schwai is saying how Bailey is such a beast. She's like the Italian queen. She makes Italian food that I've never seen done before because it's quirky. There, I said it. You know, Tristan, we all these beautiful stories about his food with all ingredients he uses. It's incredibly good. His is about, like, oh, Italy invaded e Ethiopia. Mine's kind of like, one time I went to Chipotle and I really liked the tortilla, so I'm making a quirky tortilla to go around this pasta. So his story is much better than my stories.

[Ben Mandelker]

Turns out traumatic history is delicious. But is it quirky? I'll leave that up to the judges.

[Ronnie Karam]

Pretty sure it's not that quirky.

[Ben Mandelker]

So we get to the kitchen, and Tristan breaks the cutting board and Sh is like, whoa, calm down, Massimo.

[Ronnie Karam]

Male laugh.

[Ben Mandelker]

But, you know, Tristan was like, you motherfucker. How dare you compare me to Massimo. So Shuai is going over his second course. He's going to make a pork and king crab soup dumpling ravioli. Kind of Chinese, kind of Italian. Might be awesome. Or he'll never be allowed in either country ever again.

[Ronnie Karam]

We'll see. Yeah, it's. Yeah, it's a lot like that's his thing. Yeah. And so Paula's going to work on the ossipuco and everything.

[Ben Mandelker]

And then Bailey says, and guess what? My grandma used to make me sweet and sour pork rib. Okay, dude, let your grand. Just let your grandma have a night off. You know what I mean? Is she sick of being dragged around this stage? Just leave her alone, bro.

[Ronnie Karam]

Well, the second course for me is going to be anini alpini. You know, quirk on quirk.

[Ben Mandelker]

Right.

[Ronnie Karam]

With a porcini filled pasta with brown butter pecan. I was going to do regular butter pecan, but I think brown butter is quirkier. And this is a dish that draws inspiration from the mountains of Canada, which I think is a pretty quirky mountain range. Those Canadian mountains. Right.

[Ben Mandelker]

So, you know, we're gonna do that has a mountain and there was a mountain in Italy. So if you have a Canada mountain and an Italy mountain, it totally makes sense. In Italy. Yeah.

[Ronnie Karam]

And then I'm gonna do my next thing is a third. It's gonna be a nod to Sarah Grunenberg, who is on top.

[Ben Mandelker]

Gutenberg.

[Ronnie Karam]

It's going to be Steve Gutenberg. It's called a Gutenberg Grunenberg Quirk on quirk.

[Ben Mandelker]

People are going to see and go, wait a minute, do I recognize this? Where's this been? God, I haven't seen this since the 80s, but didn't even notice it was missing. Jeez.

[Ronnie Karam]

I'm going to call the dish Three Men and a Little Lady. And the little lady will be me, but, like, made out of Annolini. Annalini Albini, specifically.

[Ben Mandelker]

Oh, okay. I remember this chick Sarah. Sarah Gruenberg. Yeah. I didn't remember her. I didn't know that's who she worked for.

[Ronnie Karam]

I thought I looked it up because I was like, oh, I thought it might have been Sarah who was from Kentucky, who was actually on there earlier this season. And then it turns out it was just a different Top Chef contestant. But, yeah, I don't remember anything about her except I think I liked her.

[Ben Mandelker]

I don't remember anything either. I remember her face, but I don't Remember why? But I'm on her Instagram now, and it says, sarah Gruenberg, listen to your vegetables. My first cookbook. No, I don't want to listen to vegetables.

[Ronnie Karam]

I listened to my vegetables last night, and you know what they said? Please don't eat me. Can I get back to the dirt?

[Ben Mandelker]

My vegetable said, get a pizza.

[Ronnie Karam]

My vegetable said, thanks for sticking me in the back of your non crisper. Now I'm half frozen, half wilted. Thanks a lot, Dick.

[Ben Mandelker]

Well, I'm gonna make this in tribute to her because, you know, she likes to make blackened orata because of her upbringing in Houston fishing with her grandfather. So basically, I'm just gonna go ahead and sniper off memories from other people and call it quirk.

[Ronnie Karam]

Tristan is now talking about how he's gonna do his Durango, his Ethiopian Italian hybrid with the injera shrimp toast, and he's gonna do his oxtail Milanese to pay tribute to the Caribbean and Milan. And then he puts in, like, a million hot spices, and they all start joking. So Tom comes in. Oh, hey. Hey, Billy. What are you making? Please tell me it's not quirky. Guess what? Bad news. It's quirky.

[Ben Mandelker]

It's quirky.

[Ronnie Karam]

I really. It's all about a quirk. I really wanted to create a menu that consists of all the people and places that have inspired me on my cooking journey. Okay, that sounds really boring. So you're going to do a dessert, and will the dessert actually be a savory dish? Because Tarzan wants to know.

[Ben Mandelker]

Well, it's going to be a torta to p. I'm going to layer it with mar capone sua filling, make a little ice cream. Okay, well, I'm board. Okay, good luck. Bye. You're not winning this. You have no shot at this. But bye. It was good to see you here. Last cat. Last chance kitchen. Everybody watch it after this show. Usually that's where she came from. No one cares. Okay, bye, baby. So Tristan is who? Bear. So let's talk about your menu. Okay. And Tristan says he normally gets discredited a lot trying to do his own stuff in his classical training spaces. So it's. He's doing it today.

[Ronnie Karam]

He's like, I'm gonna do a parsnip cake instead of a. Instead of a carrot cake. All right, well, congratulations. The next winner of Top Chef is Tristan. Tom, too early. You've got at least let them cook their foods. All right, fine.

[Ben Mandelker]

Okay, well, I'll let you guys get back to it. Hold on. Bailey, did I talk to you? Already? Your dad want to do it again? I don't. Wow. That was a good brain. My brain trying to help me out there, and I just won't let it work. Okay, so let's go talk to Shuai. Shuai. What about your grandma? Well, my grandma. Okay, I'm done. I'm leaving. Bye. Gotta smoke, gotta smoke, gotta smoke.

[Ronnie Karam]

All right, chefs, have a good job. And just remember, two of you don't really have a shot at this, but it's fun to see you cook anyway. All right, thanks very much. You know, it's been a great journey for me.

[Ben Mandelker]

It reminds me of. Why are we here? Because Tristan won this already. Okay, that. That was a good one. Okay, everybody, I'll be out. Bye.

[Ronnie Karam]

Well, I know that if I don't win Top Chef, at least I have a chance at last. Quirk Kitchen.

[Ben Mandelker]

So Tristan is like, I don't know if I'm going with monkfish or cod for my first course, but I'm gonna treat them the same way. I'm just gonna leave the cooking all the fish to test tomorrow. So this could either work or could not work. We'll see. So Bailey is like, well, I just hope I can do perfect. So, okay, let's see what's gonna happen tomorrow. We don't know.

[Ronnie Karam]

I like Schwa is saying. He's like, I'm really worried about my raviolo soup. Dumplings have always been my Everest chefs.

[Ben Mandelker]

So then.

[Ronnie Karam]

So sure. So now. All right, by. Oh, wait, Tom is coming back in time. I just want to say something to all the finalists. After you're done, you get to come to have a special dinner. And the rest of you, we left you some leftover eggs from the Hyatt place breakfast. So enjoy your dinner tonight.

[Ben Mandelker]

I like that they do this every year now. It's pretty cute. I do miss the Padma ones, where she'd be like, okay, chefs, here's what I prepared for everybody. It's a plate of my fingernails. I really don't eat dinner.

[Ronnie Karam]

I had my dear friend Ali Wong prepare you all peanut butter and jelly sandwiches. Enjoy.

[Ben Mandelker]

I've steamed everybody some rice. Nothing else. Hope you enjoy it. Simple. Like to keep it simple, guys.

[Ronnie Karam]

Commercials.

[Ben Mandelker]

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[Ronnie Karam]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

So they go to this. This residenza vinale where Tom is like. Like, he's like, basting like a porchetta or something like that. He's always basing a big meat. And Gail is always making a salad. Every single. Every single year that they do this, Gail makes a salad and then makes some sort of, like, rustic dessert. And Tom always has a big protein. And Kristen this time was making. She made like, a little pasta thing and some broth or whatever, so. And Tom has his glasses on like, oh, welcome. Welcome to our little dinner. We do still know how to cook. It is true. We know how to cook.

[Ben Mandelker]

Yeah. And they serve their stuff. And Gail's like, yeah, salad, anchovy and salad. Simple, simple, simple. Wow. F for effort, Gail. Wow. You put two Fs in effort. Geez, Gail, that's worse than my fingernail plate. Geez. Try.

[Ronnie Karam]

Oh, by the way, I was just speaking to da Vinci, and he said, wow, Gail, you really Michelangelo'd up that salad. He doesn't like Michelangelo. It was a disc gal.

[Ben Mandelker]

Sorry.

[Ronnie Karam]

I guess I have to be friends, though. Maybe if you're friends with Renaissance people, you would understand, like, the nuances of that dis. But since you don't, I guess it just went over your head.

[Ben Mandelker]

You know what? Monet just came up and said, wow, Gail's a real monetary. Isn't that rude? I think it's actually a compliment coming from Monet. It's not. It's not.

[Ronnie Karam]

By the way, Klimt called. He said, stop biting my frames. You really shouldn't eat those frames, Gal. His was a legitimate complaint.

[Ben Mandelker]

Pollock's just excited to see you try and make. Make one of his pieces as you drip things all over your shirt all night.

[Ronnie Karam]

By the way, Grandma Moses and I had a conversation, and she says. She says she just disavows this entire season for so many different reasons.

[Ben Mandelker]

Does she know how to make dumplings? Schwa. Stay out of it. You already stepped on my joke.

[Ronnie Karam]

Oh, my God.

[Ben Mandelker]

So they're like, how's everything feel? You guys feel good? And they're like, great. And Gail's like, have you ever been to Milan before? And Billy's like, no. I mean, the northmost I've ever been is Amelia Ragman. You know, I didn't get on a plane till I was, like, 20. It was amazing. It's the quirkiest thing ever. It was like a bus. But then I started flying. Like, it was a quirky bus. I said, this is a plane, ma' am.

[Ronnie Karam]

And what the best part was how they had that video of Todrick hall doing the safety instructions. I was like, this is a quirky video right here.

[Ben Mandelker]

Well, the energy that you guys brought to this season. And I say this without an ounce of smoke blowing. Well.

[Ronnie Karam]

Based on the scent in that room, something was blowing.

[Ben Mandelker]

Something's blowing. First day, he walked into the kitchen, the three of us turned to each other, and we said, tristan's winning this. Am I right, guys?

[Ronnie Karam]

They, you know, we looked at each other, and we're like, they've got the juju. Oh, really, Gail? Because every time you walk into a convenience store, you always say, they've got the charlatan chews.

[Ben Mandelker]

They'Ve got the juju, and you've got the choo choo. So Kristin's like, yeah, we're truly getting to know you by your food. But your personalities, they're just like, every time you come there, you have your personalities, and it's just such a joy because your people to say things, and they're like, oh, my God, Kristen, this is beautiful.

[Ronnie Karam]

Don't ever lose that, okay? Don't lose that, okay? Earn this. Earn this. So Bailey's like, well, I like to keep it humble and a little bit quirky on the side. And I'm also really proud of what I've accomplished to get me here. I mean, there was the time I tried black and red fish for my old boss, and I was like, this is disgusting. I'm gonna serve it in Top Chef. You know, it's a journey.

[Ben Mandelker]

So now we get Gail's poached pear crostata, and Kristen's like, yeah, everybody's gonna change their dessert. Wait, what'd she say? Everybody's gonna change their dessert. What does that mean?

[Ronnie Karam]

Kristen's like, well, everybody's gonna. Everybody's gonna. No, she's saying, like, this dessert is so good. It's so good. I know everyone's gonna change the dessert now. Okay. Because we're all here in this moment. I know what it's like to be a crostata folded over some fruit. It's tough, but you could do it. Special.

[Ben Mandelker]

So Troy's like, wow, this is still exciting for you guys after so many seasons. Since like, Tom's like, absolutely not. You know, I get to mentor, in a way, a bunch of young people. And my book, why I Cook, by the way, that's why I do this every season. Why cook my book? Why cook my book? I didn't cook my book. It's just my book called why I Cook. Why? You know what? I really never realized how difficult that would be to plug. We're going to change the name.

[Ronnie Karam]

You know what I love? I love mentoring, in a way. And by mentoring, I mean I walk into the kitchen, look at what you're doing about three times a season and go, huh? And then they say, what's wrong? And I go, I don't say, I don't. I can't. I'm not allowed to tell you what's wrong. That's. That's the sort of mentorship that I think really is impactful.

[Ben Mandelker]

Yeah. Tom doesn't really mentor. He's not like pod. I mean, well, no, would. Would. He's not like a Tim Gunn. He's like, well, I would and change those pounds. You know, he doesn't do that kind of thing. He's just like, well, I mean, is this how you normally do your rice? Well, okay. Well, all right, well, good luck back.

[Ronnie Karam]

To writing my book, why I Cook. Which is funny because you never see me cook on the show except for once a season when I based a porchetta. So.

[Ben Mandelker]

So my follow up book is going to be called why I.

[Ronnie Karam]

You know, and Tristan's like, I mean, it's so amazing when you can be around so many people at the same exact goal. Especially now at restaurants. Well, you know, you. You make that happen. You hire the people that you want to be there. You inspire them there. Well, you know, when I worked at Raquel, which was Thomas Keller's restaurant in the city, the conversation they get you was never about what movie did you see or what bar are you going to or do you ever want to be a mixologist? Because if you ever said that, people just laugh in your face. Because who would ever want to be a mixologist? Let me know. Only an idiot wants to be a mixologist.

[Ben Mandelker]

All we talked about all day long, every second of our lives, was food. Wow. Tell me about it. I've made the mistake of picking up the phone one time and Gail called.

[Ronnie Karam]

Sh's like, wait a second. So you didn't talk about your grandmothers? No, only food.

[Ben Mandelker]

Gail's like, we are so proud of you. So they all give a cheers, and now it's time to go to Krako. Whatever. Crack owl. So Tristan is like. I mean, it's like the last day of Top Chef, so I've got senioritis. You know, it's like, you know, it's the last day of school. It's going to change your life forever. I don't know. Can I leave at lunch?

[Ronnie Karam]

I'll tell you. When I had. When I had senioritis, I was like, I can't wait to skip class and make a. Make a root cake with a coconut veil. So then Tristan's like, okay, right now.

[Ben Mandelker]

I can tell the rain's coming in my knees.

[Ronnie Karam]

So Tristan is still having. He's like a love island. Like, he's like a love island fuckboy still deciding between two bombshells. He's like, I don't know. Monkfish is easier to overcook. Cod has less texture. They're both my type on paper. Which one am I going to choose?

[Ben Mandelker]

Which one of you is my picture, people? So six minutes. And Bailey's like, oh, I need to get a really nice char on that octopus and balance it with the creaminess of the mozzarella, which is cork overload. Watch out. Quirking coming through.

[Ronnie Karam]

Although I think at one point, Bailey is, like, very chefy, and she's like, let's get a char on that octo and get the mots ready. I'm like, it's octopus and mozzarella.

[Ben Mandelker]

No octo.

[Ronnie Karam]

And get that octo with the motts. And we get the October with the moths ready.

[Ben Mandelker]

So the chefs come or the judges come in. And Tom's like, well, you know, we know at this table, the most important thing once you get to a certain level is finding your own style, because you've got so money. You need so much money. You really need to learn to dress better. Am I right?

[Ronnie Karam]

Yeah.

[Ben Mandelker]

I didn't say that. I did didn't. You did too. So did Monet. So did Picasso. And that man really doesn't even care.

[Ronnie Karam]

We all agreed Gail is the worst. And then I said, exacto. So then. So then Kristen's like, everyone, let me to emphasize this. I'm gonna play the piano with one hand on the table, and I'm just gonna say, I think we're in for a really big treat. Especially you, Claire. I think you're gonna enjoy this. Claire, you gonna try to smile?

[Ben Mandelker]

No. Okay.

[Ronnie Karam]

You don't have to smell.

[Ben Mandelker]

Claire's like, this is miserable. This entire experience. Kracko my asshole.

[Ronnie Karam]

I would give back all three of my Michelin stars not to sit here for one second longer.

[Ben Mandelker]

So now chefs are starting to plate food. And now Tristan decides with monkfish. He's like, I'm going with monkfish now because it's got a lobster texture. So it's a little late, but, you know, he gets it done, I guess. And zubair is like sauce directly on the fish. He's like, north of the fish. North of the fish, chef. North of the fish.

[Ronnie Karam]

Yes, Chef. So bail, time to time to present. So Bailey's like, well, my menu is paying homage to the people that have influenced me, especially the quirky ones. And then I want to put a spin on their own food. So I want to play around with my first line cooking job from a chef, Japanese background. It was called Benihana, and we had grilled octopus. So, Gail, I'm going to ask you to open your mouth, and I'm going to just flip this octopus mozzarella ball into it. Oh, whoops. Got you in the eye by accident. Sorry about that, Gail.

[Ben Mandelker]

Wow, you missed her head. But somehow she ended up with an octopus on top of her head anyway. Oh, I'm sorry. Is that your hairstyle? Da Vinci is literally lolling. That's when you're laughing out loud, stupid.

[Ronnie Karam]

He's very humorless, actually. So it's octopus, mozzarella, tomato, dashi, and giardiera. It's sort of like, sort of like this star crossed lover situation. If those star crossed lovers were quirky and not quirky. Am I right? That's not gonna work out.

[Ben Mandelker]

The mozzarella just got left at a restaurant by the octopus and it didn't know what it did wrong. Okay, well, that's enough about my love life. Enjoy it. Congratulations, you've reached the end of part one of a two part recap for part two. Go look for the recap that says part two. See you over there, suckers. Well, hello and welcome to Watch what Crappens. This is part two of a two part recap. If you're like, hey, wait a minute, I didn't hear part one, guys, it's because we put out a lot of recaps. Go back and listen to part one. Okay, it's before this one. Bye. Enjoy the show.

[Ronnie Karam]

Watch what crap. INS would like to thank its premium sponsors. Ain't no thing like Allison King.

[Ben Mandelker]

Our way is the Amber way.

[Ronnie Karam]

It's the Foster and the Furious. It's Amanda Foster.

[Ben Mandelker]

She can run my country. It's Angie McGovern.

[Ronnie Karam]

It's always automatic with Ashley Auto Put your hands together for Carly Clapp.

[Ben Mandelker]

Get on the right foot Vote with Chrissy Offutt we never miss her call.

[Ronnie Karam]

It's Diane call Aaron mcnicholas she don't miss no Tricholas Hava Nagila Weber you'll never hide from Heidi Eleanor Jones. I go, you go we all go for Hugo Jamie she has no less.

[Ben Mandelker]

Namey she's our kind of mess It's Jennifer Messer Sipped some scotch with Jessica.

[Ronnie Karam]

Trotch she's our favorite streamer Caroline Peacock.

[Ben Mandelker]

She gets an A It's Kelly B. Kristen the Piston Anderson Get a bee in your bonnet with Lacey B. Que sera sera Whatever will be will Lauren.

[Ronnie Karam]

Silsby rigging the funk It's Leslie Plunkett.

[Ben Mandelker]

She gets a name from us It's Lindsay D. Let's give a Kisserino to Lisa Lino Fresh as a daisy It's Maisie McHenry we love her on the rocks It's Melissa Cox Megan Berg. You can't have a burger without the.

[Ronnie Karam]

Berg this is living with With Michelle.

[Ben Mandelker]

Vivian I love a YA Olivia Williamson Tastier than Flanderson It's Rachel Manderson she.

[Ronnie Karam]

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[Ben Mandelker]

Can It's Savannah Cast a spell with.

[Ronnie Karam]

Shannon Spellman let's share with Sharon Eldridge the Bay area and our super premium.

[Ben Mandelker]

Sponsors She's VVIP It's Amanda V Can't lose when you're with Amy Baldwin somebody.

[Ronnie Karam]

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Taking the gold with Brenda Silva let's.

[Ronnie Karam]

Get real With Caitlin o' Neal don't.

[Ben Mandelker]

Get salty with Christine Pepper can't have a meal without the Emily sides Let's go into the woods with Guy Tubbs.

[Ronnie Karam]

Who, what, why, where?

[Ben Mandelker]

And Gwen Pentland it's our queen It's.

[Ronnie Karam]

Queen Laifa Nobody holds a candle to Jamie Kendall Hail the cork master the master of the Cork York Jennifer Corcoran we got our wish It's Jen Plish she's not harsh She's Jill Hirsch She's a little bit loony Junie Knock, knock, knocking on Katie Manock's door My Favorite Murdo Karen McMurdo we love him madly It's Kyle Pod Shadley in the study with a candlestick It's Leslie Peacock we're ride or die for Lisa Ryder Baron She's a whiz It's Liz Sarthy Always killing it it's long the incredible edible.

[Ben Mandelker]

Matthew Sisters she eases our WOES It's Melissa St. Rose. We're on the floor with Molly Dorsett. There's a chance of meatballs. It's Rebecca Cloud.

[Ronnie Karam]

She's the queen bee. It's Sarah Lemke.

[Ben Mandelker]

We cannot tell a lie. It's Sarah.

[Ronnie Karam]

Tell of son Shannon out of a cannon. Anthony, come on. Check your body, baby. Do the Sydney Congdon. Let's take off with Tamla Plain.

[Ben Mandelker]

It's always a good time, time when you're wasting time with Bravo. She ain't no shrinking violet. Coutar. We love you guys. If you like, watch what crappens. You can listen ad free right now by joining Wondery plus in the Wondery app or on Apple Podcasts. Prime members can listen ad free on Amazon Music. Before you go, tell us about yourself by filling out a short [e-mail] survey.