Tonight on “MasterChef,” the final three home cooks take on their last challenge in the MasterChef kitchen in front of a live audience. Each chef has to whip up a spectacular three-course meal, knowing only one deliberation stands between them and the $250,000 prize. Then, judges Gordon Ramsay, Aarón Sánchez and Joe Bastianich crown the next MasterChef champion in the all-new “Finale Part One / Finale Part Two” two-hour season finale episode of “MasterChef: United Tastes of America” airing Wednesday, September 20 (8:00-10:00 PM ET/PT) on FOX. Follow our live blog below.
8:00 p.m. — Previously on “MasterChef,” the top six chefs faced the ultimate challenge of taking over the world’s largest Hell’s Kitchen restaurant. Then, the remaining five home cooks took on two rounds of challenges that determined who would move on to the Finals. In the end, Sav Miles, Wayne Lewis and Reagan Sidney were all eliminated. Now Grant Gillon (Midwest), Kennedy U. (West) and Jennifer Maune (South) will battle for the $250,000 prize and title of MasterChef. Who will join the “MasterChef” winner’s list? Let’s find out!
8:15 p.m. — The three finalists enter the MasterChef kitchen, which is filled with a live audience including their families and the previously eliminated contestants. To win the competition they will have to make the best three-course meal including an appetizer, an entree and a spectacular dessert. Jennifer will mix Southern food and flavors with French fine dining techniques. Grant plans to incorporate his Italian heritage with his Midwest roots. Kennedy’s theme is self-acceptance through the eyes of nature, telling a story with ingredients from Colorado. They have 60 minutes to prepare appetizers first and the clock starts now!
8:35 p.m. — Time expires on the appetizer round and nobody had any complete disasters. Now it’s time to see what the judges think of each dish. First up is Jennifer’s Lobster Succotash with Sweet Corn Puree, Truffle Oil and Champagne Caviar Vinaigrette. Joe says it looks “refined” and like the restaurant dish they requested. The lobster is expertly cooked. The dish lacks in salt and the caviar gets lost. Aarón says Jennifer knows what works well with lobster and she cooked it perfectly, but the vinaigrette is really big with a lot of lemon. Gordon likes the vinaigrette and says Jennifer is off to a great start.
8:40 p.m. — Grant brings forward Raviolo Al Uovo with Morel Cream Sauce, Truffle Butter and Shaved Truffles. Gordon calls it a “bold move” and the pasta looks great. The egg yolk looks perfect and Gordon calls it “absolutely delicious.” The morels are slightly overpowering. Aarón loves the seasoning from the truffles and cheese, but he could have pulled back on the cream sauce. Joe says it’s a delicious dish, but the raviolis could have been boiled twice as long.
8:45 p.m. — Kennedy presents Crispy Skinned Trout with Truffle Potatoes, Oyster Mushrooms, Tarragon Pea Puree, Saffron Tuile, Trout Roe and Smoked Oyster Aioli. Gordon says it looks “absolutely stunning,” like a cover of a famous chef’s cook book. He calls forward Kennedy’s sister to sit down in his chair and have a look. It looks like a painting. When the judges have a taste, Gordon says the trout is cooked beautifully, but she should be careful with the smoked oyster aioli. Aarón enjoys the freshness of the pea puree and loves Kennedy’s flavor pairings. Joe says the trout is perfectly seasoned and even likes the saffron tuile. It sounds like Kennedy came out on top this round.
9:05 p.m. — It’s time to cook entrees. In this round, each home cook should bring something “undeniable them” to the table. After 60 minutes to prepare their entrees, the judges will taste each one. Grant begins with Pork Loin Medallions with Salmoriglio Sauce, Agrodolce, Celery Root Puree and Beer Braised Fennel & Onions. Joe likes the the plating style and the progression of Grant’s menu. Gordon says the pork is delicious and if he was vegetarian he would “OD” on the fennel. Aarón thinks the pork is a “little simple” but delicious. Joe says everything on the dish has purpose and is done with a high degree of flavor.
9:10 p.m. — Next is Kennedy’s Rabbit Saddle with Seared Rabbit Liver, Pickled Cherries, Beets and Juniper Berry Sauce. The story is a foggy night of rabbit hunting, and she serves it under a fogger and the plate looks splattered in blood. Gordon loves the uncertainty Kennedy brings to the competition. Gordon loves the rabbit, but the garnishing beets are a little too earthy. Aarón compliments the gravy — juniper was a smart move. Joe says the technique and flavor support the narrative she brings to the table. The cook and seasoning on the rabbit are “perfection.”
9:15 p.m. — Jennifer presents her Rack of Venison Persillade with Roasted Root Vegetables, Parsnip & Potato Puree and Bordelaise Sauce. Gordon says the plate is beautiful and the meat is perfectly rested. Joe is concerned about the consistency of cuts on each plate. Gordon says Jennifer nailed the cook on the venison, but it needs more seasoning. The sauce is slightly over-reduced. Aarón thinks the vegetables are a tad underdone, but well-seasoned. Joe says the flavor profile is quite delicious. After another round, it sounds like Kennedy is just running away with this. Joe says Grant’s menu is the most evolved. He asks if Kennedy’s need to tell a story subverts what they’re eating.
9:45 p.m. — The last round is desserts. After 60 minutes, Kennedy is up first with her Black Sesame Cake with Dark Chocolate Ganache, Blackberry Mousse and Yuzu Chocolate Snow. Joe calls it “quite beautiful” and hopes the flavor stands up to the beauty on the plate. Gordon says the chocolate cake is “really dense” but he loves the ganache. Joe says the cake is dry and has the consistency of bread. Aarón says it “almost looks like a bagel.” This is Kennedy’s first big misstep of the night.
9:50 p.m. — Next is Jennifer’s Chocolate Raspberry Mousse Cake with Chambord Raspberry Coulis, Crystallized Raspberries and Chocolate Mirror Glaze. Gordon says it looks “stunning.” He looks at Jennifer and says, “I love you.” The cake is exceptional. Aarón compliments how well it’s constructed. Joe says the highlight is the cake itself. The sauce is a little amateurish, but the cake is perfection.
9:55 p.m. — Grant brings forward Torn Stout Cake with Coffee Stout Mousse, Chocolate Pizzelle and Coffee Ice Cream. Gordon calls it “delicious” and Grant “on a plate.” The gelato is exceptional. Aarón says it could have been one-note, but the wafer really helps — the dessert is unique. Joe says the gelato is “excellent” and the salt is a “brilliant touch.” Kennedy, who seemed like the clear front-runner after two rounds clearly lost this round. So who will win?
10:00 p.m. — It’s time to crown a winner. After the judges deliberate, they decide the winner of “MasterChef: United Tastes of America” is Grant! The 32-year old from Altoona, Iowa will take home $250,000 and the title of MasterChef. After winning it all for the Midwest, Grant says, “I’ve worked so dang hard for this. My whole goal for this entire endeavor was to show [my son] Grady that if we try hard, we work hard and we believe in ourselves we can do big things.”
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