Top Chef Seattle, Wednesday 12/26 @10/9c: In this week’s Quickfire the chefs must harvest and serve oysters to chef Emeril Lagasse. In the Elimination Challenge, the chefs cook for one of the hottest sports teams in Seattle.Top Chef Seattle, Wednesday 12/26 @10/9c: In this week’s Quickfire the chefs must harvest and serve oysters to chef Emeril Lagasse. In the Elimination Challenge, the chefs cook for one of the hottest sports teams in Seattle.
[NOISE] Oyster bar. [NOISE] Fantastic. Oysters. This sounds like fun to me. [LAUGH] Hey. Awesome. It's super nice. It's beautiful. It just smells like sea and ocean. It's like hundreds of oyster beds outside. It couldn't get better, right? All right, peeps. Let's do this. [MUSIC] Dude, some of these are huge. These are huge. They're like. Oh my god. This is awesome. [LAUGH] [LAUGH] Oysters right out of the ocean, I mean it doesn't get any better than this as a chef. Tide's coming in, guys. Won't be flats very much longer. Oysters taste like the water that they live in. The tide goes in and the tide goes out. That puts the flavor into the flesh of the oyster. Mud gets deep. Be careful. Yeah my heels [INAUDIBLE] It's quick mud! Oh, Are you okay? [LAUGH] Oh my God. I think I'm stuck [LAUGH] [LAUGH] Not funny. Here, help me out guys, Why don't you help me out here? The nice guy in me came out that would help Josie. Hold on. You got it? Hold on. Go. She definitely has her lovable moments. [LAUGH] Oh [LAUGH] She definitely has her moments for you. You just want her to shut the [BLEEP] up. Oh, God. [MUSIC] Want to taste one? Yeah. I have a lot of experience with oyster I mean, I grew up on the east end of Long Island. My father was a banker, but he was a bay man, and that means we lived out of the bay. I lived on shellfish most of my life. I love this. Mm. That is nature's candy, baby. [MUSIC]