Tiffani Faison is back and ready to take on an old rival.
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Dale Talde is ready for tonight's competition and has a fun challenge up his sleeve. Did anyone say redemption?
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Who's coming to dinner? Only some of the biggest names in heavy metal. Rob Zombie, Scott Ian, and Gary Holt all join the judges' panel this week.
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Dale challenges Tiffani to revisit a dish they both struggled with during Top Chef All-Stars: dim sum.
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We can't tell if Tiffani is more angry or excited about making dumplings again. Maybe she's an-cited? ex-gry?
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With only 30 minutes to create two dim sum dishes, Dale gets to work.
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Tiffani begins working on her first creation: a smoked lobster and uni dumpling.
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The judges like what they see, but will they like what they taste? Mostly, and the win goes to Dale.
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After issuing her own challenge (a signature craft cocktail that's derivative of a classic cocktail and an American classic canapé), Tiffani gets to work on a cross between a mojito and an Old Fashioned.
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Dale decides to complement his take on the Bloody Mary with a spicy deviled egg canapé topped with candy black pepper bacon.
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A little nitrogen with your butter? Tiffani uses the surprise ingredient to turn the pancetta butter into a powder that instantly melts onto her signature mini biscuit.
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The judges are clearly enjoying their cocktails. Even Curtis is converted into a Bloody Mary fan!
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When the chefs are issued a vegan challenge, Tiffani pulls out all the stops (and ingredients). Her sous chef Gabriel lends a hand.
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Dale attempts to create a "spring salad on a stick." Just the way mom used to make. . .
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Tiffani gets to work on a Thai street food-inspired sauce for her noodles.
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Longtime vegan Rob oversees Dale's cooking.
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The musician/director is less than impressed when he learns Dale isn't a metal fan.
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Scott, Curtis, and Gary are not vegans, so they will be hard to win over.
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The competition was close, but in the end it was Dale's peanut butter and jelly stuffed mochi that won him the Duel. Congrats Dale!
