1 00:00:01,166 --> 00:00:04,634 16 elite chefs from four corners of the country. 2 00:00:05,166 --> 00:00:06,367 North. 3 00:00:06,367 --> 00:00:08,333 [woman] Good food comes from more than just big cities. 4 00:00:08,533 --> 00:00:09,467 South. 5 00:00:09,467 --> 00:00:10,734 [man] There's pride on the line. 6 00:00:10,734 --> 00:00:12,600 -East. -[woman 2] I'm an East Coast girl. 7 00:00:12,600 --> 00:00:13,734 I got this. 8 00:00:13,734 --> 00:00:15,500 -[Ted] West. -[woman 3] I'm not afraid of anyone. 9 00:00:15,500 --> 00:00:19,867 This is the most skilled group of chefs that Chopped has ever seen. 10 00:00:19,867 --> 00:00:21,500 [woman 4] Rising star chef of the year. 11 00:00:21,500 --> 00:00:24,166 [man 2] Three James Beard nominations. 12 00:00:24,166 --> 00:00:25,867 [man 3] Winner of Top Chef Season Five. 13 00:00:25,867 --> 00:00:28,867 [man 4] Anything that's short of perfection is not good enough. 14 00:00:28,867 --> 00:00:30,000 [woman 5] This time, I'm gonna take it all the way. 15 00:00:30,000 --> 00:00:31,500 [woman 5] This time, I'm gonna take it all the way. 16 00:00:31,500 --> 00:00:35,166 [Ted] $50,000 and American pride at stake. 17 00:00:35,166 --> 00:00:38,634 This is the Chopped All-American Showdown. 18 00:00:38,634 --> 00:00:40,634 [woman 6] This person better be gritty. 19 00:00:40,634 --> 00:00:41,700 [woman 7] Northerners are tough. 20 00:00:41,700 --> 00:00:42,634 They get through everything. 21 00:00:42,634 --> 00:00:43,700 [man] My Southern roots are kicking in. 22 00:00:43,700 --> 00:00:45,367 Like a crazy person. 23 00:00:45,367 --> 00:00:47,500 [Ted] United in their hunger for victory. 24 00:00:47,500 --> 00:00:50,634 I'm about to spread my wings and fly. 25 00:00:50,634 --> 00:00:53,500 [man 5] We're not gonna give away 50 grand. You gotta earn it. 26 00:00:53,500 --> 00:00:55,900 [man 6] You definitely have to crush it or be crushed. 27 00:00:56,500 --> 00:00:57,533 This is not pretty. 28 00:00:57,533 --> 00:00:58,634 So, what are you making? 29 00:00:59,100 --> 00:01:00,000 I don't know what to do. 30 00:01:00,000 --> 00:01:01,867 I don't know what to do. 31 00:01:01,867 --> 00:01:02,734 Oh, my God. 32 00:01:02,734 --> 00:01:04,100 My hands are shaking. 33 00:01:04,100 --> 00:01:06,600 They should have walked in into this kitchen ready to go. 34 00:01:06,600 --> 00:01:08,500 -Oh, no! -Is he gonna make it? 35 00:01:08,500 --> 00:01:09,967 [man 4] Let's do it, let's do it. 36 00:01:09,967 --> 00:01:12,500 [man 7] Somebody's going home. Make sure it's not you. 37 00:01:12,500 --> 00:01:15,533 [exhilarating music playing] 38 00:01:19,467 --> 00:01:21,867 [Austin] Nobody can out-hussle a Southern boy. 39 00:01:21,867 --> 00:01:23,367 Gulf Coast snappers are the best. 40 00:01:23,367 --> 00:01:25,367 I was born and raised in Mississippi. 41 00:01:25,367 --> 00:01:27,800 And I cook Southern coastal cuisine. 42 00:01:29,467 --> 00:01:30,000 Bringin' the heat! 43 00:01:30,000 --> 00:01:30,533 Bringin' the heat! 44 00:01:30,533 --> 00:01:34,166 Oysters, shrimp, all those beautiful seafood 45 00:01:34,166 --> 00:01:35,533 that we get right off the Gulf. 46 00:01:35,533 --> 00:01:38,266 I went to The Culinary Institute of America in New York. 47 00:01:38,266 --> 00:01:42,000 2020, I got a James Beard nomination for the Best Chef in the South. 48 00:01:42,000 --> 00:01:44,100 I come from a long line of Southern chefs. 49 00:01:44,100 --> 00:01:45,967 I'm here to prove that I'm the best chef in the South 50 00:01:45,967 --> 00:01:48,100 and that South is the best in the world. 51 00:01:52,100 --> 00:01:54,634 [Sara] I'm gonna win because I'm smart, 52 00:01:54,634 --> 00:01:58,734 I'm quick and no one knows Southern food better than me. 53 00:01:59,634 --> 00:02:00,000 My food is soulful. 54 00:02:00,000 --> 00:02:02,367 My food is soulful. 55 00:02:02,367 --> 00:02:04,000 It is not just fried chicken on a plate. 56 00:02:04,000 --> 00:02:06,867 It is new and modern and interesting. 57 00:02:06,867 --> 00:02:09,166 I don't know that I've ever had a potato 58 00:02:09,166 --> 00:02:10,600 that's fried that I didn't like. 59 00:02:10,600 --> 00:02:12,600 I've worked at several Michelin Starred restaurants. 60 00:02:12,600 --> 00:02:15,467 I've cooked at the James Beard house representing Kentucky. 61 00:02:15,467 --> 00:02:16,734 So, I'm excited. 62 00:02:16,734 --> 00:02:18,266 I can like, feel it in my bones. 63 00:02:18,266 --> 00:02:20,266 I'm ready to start cooking. Let's go. 64 00:02:23,266 --> 00:02:24,867 [Javier] It's gonna get noisy, guys. 65 00:02:24,867 --> 00:02:26,467 I grew up in Mexico City. 66 00:02:26,467 --> 00:02:30,000 So, I bring a new concept of what Southern food is. 67 00:02:30,000 --> 00:02:30,166 So, I bring a new concept of what Southern food is. 68 00:02:31,367 --> 00:02:34,000 I am a chef and owner of Degust in Houston. 69 00:02:34,000 --> 00:02:36,967 We're known for our 14-course tasting menu. 70 00:02:36,967 --> 00:02:39,600 And we got one was named one of the Best New Restaurants 71 00:02:39,600 --> 00:02:41,967 in the country by Esquire Magazine. 72 00:02:41,967 --> 00:02:45,166 I wanna show the judges there is a lot of diversity in the South. 73 00:02:45,166 --> 00:02:47,634 I know that my flavors will blow them away. 74 00:02:52,166 --> 00:02:53,634 [Scotley] I am the best in the South. 75 00:02:53,634 --> 00:02:55,266 And I am the King of the South. 76 00:02:56,500 --> 00:02:58,600 I was born in The Bronx, New York, 77 00:02:58,600 --> 00:03:00,000 and I grew up in Jamaica, but 16 years ago, 78 00:03:00,000 --> 00:03:01,867 and I grew up in Jamaica, but 16 years ago, 79 00:03:01,867 --> 00:03:05,533 I took Atlanta by storm. and that's where I made my name as a chef. 80 00:03:07,000 --> 00:03:11,367 Atlanta embraced me and took me in as one of their own. 81 00:03:11,367 --> 00:03:14,100 And I've been featured in Atlanta Magazine 82 00:03:14,100 --> 00:03:16,233 in Best New Rising Star Chef. 83 00:03:16,734 --> 00:03:18,367 Big up, Jamaica. 84 00:03:18,367 --> 00:03:19,700 Big up, The Bronx. 85 00:03:19,700 --> 00:03:21,367 Big up, ATL. 86 00:03:21,367 --> 00:03:23,700 They call me 'The Wolf' and you're gonna hear me howl. 87 00:03:23,700 --> 00:03:25,533 [howling] 88 00:03:27,100 --> 00:03:28,066 King of the South. 89 00:03:30,166 --> 00:03:31,367 [Ted] Hello, chefs! 90 00:03:31,367 --> 00:03:33,367 -[Austin] Hi, Ted. -[Scotley] Hello, Ted. What's going on? 91 00:03:33,367 --> 00:03:37,867 We're excited to have all of you here for this All-American Showdown. 92 00:03:37,867 --> 00:03:42,066 You four represent the best of the best from the American South. 93 00:03:42,066 --> 00:03:44,500 The winner here will face off in the finale 94 00:03:44,500 --> 00:03:47,867 against three other champs from different regions of the country. 95 00:03:47,867 --> 00:03:51,166 Someone's going to win $50,000 96 00:03:51,166 --> 00:03:52,967 by the time this tournament is done. 97 00:03:52,967 --> 00:03:54,266 -Nice. -[Sara] The South is gonna bring it. 98 00:03:54,266 --> 00:03:57,367 -I feel like-- -[Scotley] Need that 50K in my pocket right now. 99 00:03:57,367 --> 00:03:58,600 -Right. -Let's go. 100 00:03:58,600 --> 00:04:00,000 Appetizer round baskets are your starting blocks. 101 00:04:00,000 --> 00:04:01,266 Appetizer round baskets are your starting blocks. 102 00:04:01,266 --> 00:04:02,634 [intense music playing] 103 00:04:07,166 --> 00:04:08,433 [Ted] Open 'em. 104 00:04:09,700 --> 00:04:10,700 -Okay. -[Javier] Oh. 105 00:04:10,700 --> 00:04:12,467 Mm-kay. 106 00:04:12,467 --> 00:04:13,533 -Yeah. -[Javier] It's like... 107 00:04:14,266 --> 00:04:15,266 Piece of cheese. 108 00:04:15,266 --> 00:04:17,533 [Ted] It's Pimento Cheese Quick Bread. 109 00:04:17,867 --> 00:04:18,967 Man. 110 00:04:18,967 --> 00:04:20,634 [Ted] You also have Salty fingers. 111 00:04:20,634 --> 00:04:22,266 Nice and salty. 112 00:04:23,367 --> 00:04:24,967 Red Eye gravy. 113 00:04:24,967 --> 00:04:26,467 [Ted] Red Eye gravy. 114 00:04:26,467 --> 00:04:28,166 Yay, shrimp. 115 00:04:28,166 --> 00:04:29,100 [Ted] Gulf shrimp. 116 00:04:29,867 --> 00:04:30,000 Oh, Gulf shrimp. I'm digging this. 117 00:04:30,000 --> 00:04:31,600 Oh, Gulf shrimp. I'm digging this. 118 00:04:31,600 --> 00:04:33,166 Are you ready to show the world 119 00:04:33,166 --> 00:04:37,166 how tasty and sophisticated Southern cooking can be? 120 00:04:37,166 --> 00:04:38,333 20 minutes. 121 00:04:38,867 --> 00:04:39,967 Clock starts now [claps] 122 00:04:39,967 --> 00:04:42,166 [judges cheering, clapping] 123 00:04:42,166 --> 00:04:44,634 [man] Southern charm. Southern charm. 124 00:04:48,166 --> 00:04:50,967 [Alex] This is the Southern leg of our tournament. 125 00:04:50,967 --> 00:04:53,467 The South is one that's loaded with history, 126 00:04:53,467 --> 00:04:56,734 and a lot of the history is expressed in iconic ingredients. 127 00:04:56,734 --> 00:05:00,000 I think these are chefs that are high level, high skilled, 128 00:05:00,000 --> 00:05:00,266 I think these are chefs that are high level, high skilled, 129 00:05:00,266 --> 00:05:03,266 and so, I think the expectation is of the highest. 130 00:05:03,266 --> 00:05:04,500 Behind, guys. Behind. 131 00:05:04,500 --> 00:05:07,367 Alex, Geoffrey, you're joined by a special guest judge. 132 00:05:07,367 --> 00:05:09,367 Star restaurateur, Gregory Gourdet. 133 00:05:09,367 --> 00:05:10,467 Welcome, Gregory. 134 00:05:10,467 --> 00:05:11,600 It's an honor to be here. 135 00:05:11,600 --> 00:05:13,100 So, Gregory, you grew up in New York. 136 00:05:13,100 --> 00:05:14,700 You have a restaurant in Portland. 137 00:05:14,700 --> 00:05:16,467 Do you have an appreciation for Southern food? 138 00:05:16,467 --> 00:05:20,166 We cannot talk about American food without talking about Southern cuisine. 139 00:05:20,166 --> 00:05:22,700 So many amazing American ingredients have come from-- 140 00:05:22,700 --> 00:05:24,166 Africa made their way to the South. 141 00:05:24,166 --> 00:05:25,867 It's hospitable, it's delicious. 142 00:05:25,867 --> 00:05:27,600 It's lip-smacking. 143 00:05:27,600 --> 00:05:28,500 -[Sara shrieks] -On your left. 144 00:05:28,500 --> 00:05:30,000 [Geoffrey] You know, 25 years ago, 145 00:05:30,000 --> 00:05:30,166 [Geoffrey] You know, 25 years ago, 146 00:05:30,166 --> 00:05:32,066 we wouldn't know what to expect from the South. 147 00:05:32,066 --> 00:05:34,734 United States is such a melting pot now, food wise. 148 00:05:34,734 --> 00:05:36,367 So, we can expect anything. 149 00:05:36,367 --> 00:05:37,634 From Vietnamese. 150 00:05:37,634 --> 00:05:39,266 From true Southern. 151 00:05:39,266 --> 00:05:40,700 From modern Mexican. 152 00:05:40,700 --> 00:05:42,166 Feel the pressure. 153 00:05:42,166 --> 00:05:43,867 I'm born and raised in Mexico City 154 00:05:43,867 --> 00:05:47,500 but I've lived in Houston for 12 years now. 155 00:05:47,500 --> 00:05:51,467 My style of cooking is a blend of Mexican meets Southern. 156 00:05:51,467 --> 00:05:54,433 So, I'm making Gulf Shrimp Aguachile. 157 00:05:54,867 --> 00:05:56,000 Cucumber. 158 00:05:56,000 --> 00:05:57,000 Tomatillos. 159 00:05:57,000 --> 00:05:58,333 Parsley, cilantro. 160 00:05:59,000 --> 00:06:00,000 And orange juice, lime juice. 161 00:06:00,000 --> 00:06:01,000 And orange juice, lime juice. 162 00:06:01,000 --> 00:06:02,967 [whirring] 163 00:06:02,967 --> 00:06:06,367 I taste the Red Eye Gravy and oh, I can taste this coffee. 164 00:06:06,367 --> 00:06:09,734 So, I decided to use it just to season the Aguachile. 165 00:06:10,467 --> 00:06:11,533 [whirring] 166 00:06:12,967 --> 00:06:14,166 Oh, wow. 167 00:06:14,166 --> 00:06:17,266 [Alex] In that Red Eye gravy rub, we have lots of coffee notes. 168 00:06:17,266 --> 00:06:20,867 Traditionally, the Red Eye gravy mix is made from ham drippings. 169 00:06:20,867 --> 00:06:22,700 And coffee, those are very distinctive. 170 00:06:22,700 --> 00:06:24,367 [Gregory] That's umami. That's-- 171 00:06:24,367 --> 00:06:26,500 That's your perfect seasoning right there. 172 00:06:26,500 --> 00:06:27,867 Tastes like coffee. 173 00:06:27,867 --> 00:06:29,000 What would you do? 174 00:06:29,000 --> 00:06:30,000 I'd make the shrimp probably the star of the dish. 175 00:06:30,000 --> 00:06:30,867 I'd make the shrimp probably the star of the dish. 176 00:06:30,867 --> 00:06:34,367 Have that Red Eye gravy as a, maybe a seasoning for that shrimp. 177 00:06:34,367 --> 00:06:35,700 [Austin] Red Eye gravy. 178 00:06:35,700 --> 00:06:39,600 It's what you ate in a diner, while your grandma smoked cigarettes 179 00:06:39,600 --> 00:06:41,433 [chuckles] 180 00:06:42,000 --> 00:06:43,600 Goes great with shrimp. 181 00:06:43,600 --> 00:06:46,166 Oh, nice, beautiful shrimp. 182 00:06:46,166 --> 00:06:48,166 So, I'm making Red Eye Gravy 183 00:06:48,166 --> 00:06:50,467 New Orleans-style Barbeque Shrimp 184 00:06:50,467 --> 00:06:52,100 with Sauteed Salty Fingers. 185 00:06:53,367 --> 00:06:56,100 This is the most elite tournament that Chopped has ever done. 186 00:06:56,100 --> 00:06:58,867 And I've got three other competitors 187 00:06:58,867 --> 00:07:00,000 that are, you know, of the highest caliber, 188 00:07:00,000 --> 00:07:02,166 that are, you know, of the highest caliber, 189 00:07:02,166 --> 00:07:03,533 and there's pride on the line. 190 00:07:03,533 --> 00:07:06,500 And money. Lots and lots of money. 191 00:07:06,500 --> 00:07:08,266 So, I've got a little something up my sleeve, 192 00:07:08,266 --> 00:07:09,634 but I don't wanna say it out loud yet first, 193 00:07:09,634 --> 00:07:11,467 'cause I don't want these guys to hear me. 194 00:07:11,634 --> 00:07:13,000 [laughs] 195 00:07:13,000 --> 00:07:14,533 [Sara] I'm the only female competing, 196 00:07:14,533 --> 00:07:16,734 but I'm not usually intimidated. 197 00:07:16,734 --> 00:07:19,467 I got two little girls - Hazel and Lula, 198 00:07:19,467 --> 00:07:23,734 and I wanna show my girls that you can do whatever you want, 199 00:07:23,734 --> 00:07:26,233 and not a single man can stand in your way. 200 00:07:27,166 --> 00:07:28,166 Sara 201 00:07:28,166 --> 00:07:29,100 Yes, sir? 202 00:07:29,100 --> 00:07:30,000 What do you got coming up for us? 203 00:07:30,000 --> 00:07:30,266 What do you got coming up for us? 204 00:07:30,266 --> 00:07:32,166 So, I think I'm gonna do a little breakfast. 205 00:07:32,166 --> 00:07:33,634 -That's what like my mother-- -Breakfast? 206 00:07:33,634 --> 00:07:36,700 Yeah, my mother-- We always had breakfast for supper. 207 00:07:36,700 --> 00:07:37,600 You know? 208 00:07:37,600 --> 00:07:39,700 That is a great idea. Go with it. 209 00:07:39,700 --> 00:07:41,634 [Sara] Making a breakfast-inspired 210 00:07:41,634 --> 00:07:44,533 Red Eye Gulf Shrimp with Poached Eggs. 211 00:07:45,734 --> 00:07:48,467 So, this Quick Bread is essentially... 212 00:07:48,467 --> 00:07:50,967 Cornbread with Pimento cheese in it. 213 00:07:50,967 --> 00:07:53,700 And nothing's better than brown and butter croutons. 214 00:07:53,700 --> 00:07:55,533 So I'm gonna fry this quick bread up. 215 00:07:57,867 --> 00:07:59,066 Behind. 216 00:07:59,066 --> 00:08:00,000 Time is flying already. 217 00:08:00,000 --> 00:08:01,166 Time is flying already. 218 00:08:01,166 --> 00:08:03,700 Pimento Cheese Quick Bread is very Southern, 219 00:08:03,700 --> 00:08:06,867 and I'm thinkin' Red Eye gravy 220 00:08:06,867 --> 00:08:10,467 mixed with Quick Bread would make a great sauce. 221 00:08:10,467 --> 00:08:14,000 So I'm making Pimento Red Eye Gravy 222 00:08:14,000 --> 00:08:16,900 and New Orleans-style Barbeque Shrimp. 223 00:08:17,700 --> 00:08:19,367 Let's get this on. 224 00:08:19,367 --> 00:08:20,734 We gotta go, we gotta go. 225 00:08:20,734 --> 00:08:21,867 Come on/ 226 00:08:21,867 --> 00:08:25,166 I wasn't born in the South but I moved to Atlanta, 227 00:08:25,166 --> 00:08:27,166 um, just for a different life. 228 00:08:27,166 --> 00:08:30,000 I've worked my way from the bottom to the top. 229 00:08:30,000 --> 00:08:30,367 I've worked my way from the bottom to the top. 230 00:08:30,367 --> 00:08:34,700 For them embracing me, I feel like I owe the South this win. 231 00:08:34,700 --> 00:08:35,867 How's everybody looking? 232 00:08:35,867 --> 00:08:37,000 Looking good. 233 00:08:37,000 --> 00:08:37,967 Good, good, good. 234 00:08:37,967 --> 00:08:39,367 [Javier] So I'm starting with these ones. 235 00:08:41,000 --> 00:08:43,266 [Geoffrey] Javier looks very nervous. 236 00:08:43,266 --> 00:08:44,467 He hasn't cooked a thing. 237 00:08:44,467 --> 00:08:46,000 He just has a aguachile. 238 00:08:46,000 --> 00:08:48,266 [Javier] I'm not cooking the shrimp over hit. 239 00:08:48,266 --> 00:08:53,367 I'm cooking them in the acidic broth of the aguachiles. 240 00:08:53,367 --> 00:08:56,500 De-veining and peeling the shrimp as fast as I can 241 00:08:56,500 --> 00:08:59,600 'cause I look at the clock and it's only nine minutes to go. 242 00:08:59,600 --> 00:09:00,000 Less than nine minutes, chef. Nine minutes. 243 00:09:00,000 --> 00:09:02,166 Less than nine minutes, chef. Nine minutes. 244 00:09:02,166 --> 00:09:03,266 Behind. 245 00:09:03,266 --> 00:09:06,734 [Austin] I won the King of American Seafood in 2021. 246 00:09:06,734 --> 00:09:08,600 Shrimp is in my wheelhouse. 247 00:09:08,600 --> 00:09:11,100 So, you know, if I got chopped for... 248 00:09:11,100 --> 00:09:12,700 undercooked or overcooked shrimp 249 00:09:12,700 --> 00:09:15,967 I don't know that I'm gonna be able to go back to Biloxi. 250 00:09:15,967 --> 00:09:18,700 The Quick Bread reminds me a lot of cornbread. 251 00:09:18,700 --> 00:09:21,867 So I think that, you know, it's gonna work for Quick Bread Hoe Cakes. 252 00:09:21,867 --> 00:09:22,734 [Geoffrey] Hey, Austin. 253 00:09:22,734 --> 00:09:23,867 How is it going? 254 00:09:23,867 --> 00:09:25,467 My Southern roots are kicking in. 255 00:09:25,467 --> 00:09:26,700 [Geoffrey] Good. 256 00:09:26,700 --> 00:09:28,266 Don't stick. 257 00:09:28,266 --> 00:09:30,000 [Sara] And I'm making a poached egg to go with my dish. 258 00:09:30,000 --> 00:09:31,266 [Sara] And I'm making a poached egg to go with my dish. 259 00:09:31,266 --> 00:09:33,100 Poaching eggs can be risky 260 00:09:33,100 --> 00:09:34,734 because it's such a delicate process, 261 00:09:34,734 --> 00:09:38,333 but I think this will pull my entire dish together. 262 00:09:39,100 --> 00:09:40,900 Less than five minutes to go, chefs. 263 00:09:42,166 --> 00:09:44,367 Okay. Let's get this shrimp. 264 00:09:44,367 --> 00:09:45,634 I'm cooking the shrimps. 265 00:09:46,700 --> 00:09:49,367 Hit a little bit of Worcestershire sauce, 266 00:09:49,367 --> 00:09:53,367 -smoked paprika and cayenne pepper. -[pan sizzling] 267 00:09:53,367 --> 00:09:55,600 All right, let's go. 268 00:09:55,600 --> 00:10:00,000 I'm looking over Javier and I'm seeing that he's just now peeling his shrimp. 269 00:10:00,000 --> 00:10:00,867 I'm looking over Javier and I'm seeing that he's just now peeling his shrimp. 270 00:10:00,867 --> 00:10:02,266 Behind. 271 00:10:02,266 --> 00:10:04,367 [Alex] Three minutes left! Three! 272 00:10:04,367 --> 00:10:05,734 [Javier] Heard three minutes. 273 00:10:05,734 --> 00:10:08,367 I realized that I really need to hurry up. 274 00:10:08,367 --> 00:10:10,867 I honestly feel overwhelmed. I really do. 275 00:10:10,867 --> 00:10:12,734 [Javier] I'm cutting it very close. 276 00:10:12,734 --> 00:10:16,333 If you're gonna cook something, now's the time! 277 00:10:25,000 --> 00:10:26,166 We have three minutes left on the clock, 278 00:10:26,166 --> 00:10:27,867 Javier has only butterflied his shrimps. 279 00:10:27,867 --> 00:10:29,467 He hasn't cooked them. 280 00:10:29,467 --> 00:10:30,800 Three minutes left! 281 00:10:30,800 --> 00:10:31,734 Three! 282 00:10:32,166 --> 00:10:33,800 Three minutes hurts. 283 00:10:33,800 --> 00:10:35,600 [Javier] I really need to hurry up. 284 00:10:35,600 --> 00:10:40,634 So, I'm pouring the aguachile on the shrimp for it to start cooking. 285 00:10:41,800 --> 00:10:43,000 Right behind. 286 00:10:43,000 --> 00:10:44,533 [Javier] I want to add some crunch. 287 00:10:44,533 --> 00:10:49,600 So I fry some tortillas and coat them in the Pimento cheese crumble. 288 00:10:49,600 --> 00:10:50,494 Salty fingers, they have these nice crisp, 289 00:10:50,494 --> 00:10:51,800 Salty fingers, they have these nice crisp, 290 00:10:51,800 --> 00:10:55,533 a little salinity in them, and I think they're delicious on their own. 291 00:10:56,166 --> 00:10:57,800 [Alex] Push, push, push. 292 00:10:57,800 --> 00:11:01,166 [Austin] Salty fingers is something that grows wild on the beach. 293 00:11:01,166 --> 00:11:04,000 So I can give them just like a little rough chop. 294 00:11:04,000 --> 00:11:05,467 [Geoffrey] This is where you get your brush out 295 00:11:05,467 --> 00:11:06,967 and sign the painting. 296 00:11:07,634 --> 00:11:09,467 [Ted] We are under two minutes. 297 00:11:09,467 --> 00:11:12,000 I don't see anybody remotely near finishing, 298 00:11:12,000 --> 00:11:14,533 and the person that's really worrying me is Scot. 299 00:11:14,533 --> 00:11:18,000 [Scotley] With my salty fingers, I'm going for fried texture. 300 00:11:18,000 --> 00:11:20,100 Like if it was fried pickles. 301 00:11:20,100 --> 00:11:20,494 In the fryer, we shall go. 302 00:11:20,494 --> 00:11:22,533 In the fryer, we shall go. 303 00:11:22,533 --> 00:11:24,100 One minute, chefs1 304 00:11:24,100 --> 00:11:26,900 [Sara] Salty fingers, don't wanna put them just straight on the plate. 305 00:11:26,900 --> 00:11:30,900 So I marinate my Salt fingers with a little lemon juice and basil. 306 00:11:30,900 --> 00:11:32,900 I'm looking around at my competitors, 307 00:11:32,900 --> 00:11:35,367 and they all seem pretty frazzled. 308 00:11:35,367 --> 00:11:38,266 And I feel... um, pretty calm. 309 00:11:39,367 --> 00:11:40,634 Let's do this [claps] 310 00:11:40,634 --> 00:11:42,000 [Ted] Tick-tock! 311 00:11:42,000 --> 00:11:43,333 Almost done! 312 00:11:43,634 --> 00:11:44,634 Ten. 313 00:11:44,634 --> 00:11:45,634 Nine. 314 00:11:45,634 --> 00:11:46,634 Eight. 315 00:11:46,634 --> 00:11:47,634 Seven. 316 00:11:47,634 --> 00:11:48,533 Six. 317 00:11:48,533 --> 00:11:49,634 Five. 318 00:11:49,634 --> 00:11:50,494 Four. 319 00:11:50,494 --> 00:11:50,634 Four. 320 00:11:50,634 --> 00:11:51,634 Three. 321 00:11:51,634 --> 00:11:52,634 Two. 322 00:11:52,634 --> 00:11:53,734 One. 323 00:11:54,166 --> 00:11:55,467 -Time's up. -Whoo! 324 00:11:55,467 --> 00:11:56,867 -[all applauding] -That was quick. [continues indistinctly] 325 00:11:56,867 --> 00:11:58,867 -[Ted] Good job. -Bring it on for the South. 326 00:11:58,867 --> 00:12:00,100 [Ted] Good job. 327 00:12:00,100 --> 00:12:02,166 -Nice job, you guys. -Good job, guys. 328 00:12:02,166 --> 00:12:04,100 -Take that, -[Sara chuckles, claps] 329 00:12:04,100 --> 00:12:05,100 Looks amazing. 330 00:12:05,100 --> 00:12:06,533 I thought I was gonna have more time. 331 00:12:06,533 --> 00:12:09,467 I'm worried that I didn't cook the shrimp enough. 332 00:12:09,467 --> 00:12:10,900 [Austin] I felt good about the shrimp. 333 00:12:10,900 --> 00:12:13,100 So, hopefully they're cooked almost perfect 334 00:12:13,100 --> 00:12:16,000 or I'm gonna have some angry people to answer to [laughs] back at home! 335 00:12:16,000 --> 00:12:17,533 [intense music playing] 336 00:12:24,634 --> 00:12:27,100 [Ted] Chefs, you have arrived at the chopping block. 337 00:12:27,100 --> 00:12:29,266 We just watched four decorated chefs 338 00:12:29,266 --> 00:12:30,700 make appetizers using 339 00:12:30,700 --> 00:12:32,467 Pimento cheese Quick Bread. 340 00:12:32,467 --> 00:12:33,867 Salty fingers. 341 00:12:33,867 --> 00:12:35,166 Red Eye gravy. 342 00:12:35,166 --> 00:12:37,000 And Gulf shrimp. 343 00:12:37,000 --> 00:12:38,700 So, Sara, tell us what you made. 344 00:12:38,700 --> 00:12:39,867 I have for you guys. 345 00:12:39,867 --> 00:12:42,166 A little Red Eye-Gulf Shrimp. 346 00:12:42,166 --> 00:12:43,600 Poached egg. 347 00:12:43,600 --> 00:12:44,900 Brown butter croutons. 348 00:12:44,900 --> 00:12:48,333 Crispy bacon and basil Salty fingers. 349 00:12:49,000 --> 00:12:50,333 [suspenseful music playing] 350 00:12:52,367 --> 00:12:54,634 I think if you were to have a cooking class 351 00:12:54,634 --> 00:12:58,433 and they said, "We're gonna make croutons, poached eggs, bacon and shrimp." 352 00:13:00,166 --> 00:13:01,700 You'll get A's in all of it. 353 00:13:01,700 --> 00:13:04,634 Everything is cooked perfectly on the plate, hands down. 354 00:13:04,634 --> 00:13:05,634 Thank you. 355 00:13:06,467 --> 00:13:07,900 I like everything you chose. 356 00:13:07,900 --> 00:13:11,467 I think it's curated by somebody who really knows what delicious is. 357 00:13:11,467 --> 00:13:13,467 But the only thing I might want more would be like, 358 00:13:13,467 --> 00:13:15,467 maybe a splash of vinegar. 359 00:13:15,467 --> 00:13:18,000 Feels little bit like a beautiful bouquet of flowers 360 00:13:18,000 --> 00:13:20,494 and I want you to just... put it in a vase. 361 00:13:20,494 --> 00:13:20,634 and I want you to just... put it in a vase. 362 00:13:20,900 --> 00:13:22,266 Thanks. 363 00:13:22,266 --> 00:13:25,634 I was kinda curious about how this Pimento Bread would toast up, 364 00:13:25,634 --> 00:13:29,000 'cause it's so fatty in itself and they just make these really light, 365 00:13:29,000 --> 00:13:31,100 crispy croutons which is super delicious. 366 00:13:31,100 --> 00:13:35,000 It's just missing a little bit of acid just to tie it all together. 367 00:13:35,000 --> 00:13:37,734 Sara, so why do you think you should be the chef that reps the South? 368 00:13:37,734 --> 00:13:40,100 Number one: There's just one girl up here. 369 00:13:40,100 --> 00:13:43,467 -[laughing] -Like, I'm gonna win it for all the ladies in the South. 370 00:13:43,467 --> 00:13:44,900 [Ted] Chef Sara, thank you. 371 00:13:44,900 --> 00:13:46,533 Javier, what did you create? 372 00:13:46,533 --> 00:13:47,700 I made um... 373 00:13:47,700 --> 00:13:49,634 A little Gulf Shrimp Aguachile. 374 00:13:49,634 --> 00:13:50,494 I used a coffee gravy in the Aguachile itself. 375 00:13:50,494 --> 00:13:52,900 I used a coffee gravy in the Aguachile itself. 376 00:13:52,900 --> 00:13:56,100 And I didn't wanna touch... the Salty fingers 377 00:13:56,100 --> 00:13:58,967 I think they bring the salinity that the dish needs. 378 00:14:00,734 --> 00:14:01,634 I like it. 379 00:14:01,634 --> 00:14:03,100 I think this is very light. 380 00:14:03,100 --> 00:14:04,367 The Gulf shrimp was sweet. 381 00:14:04,367 --> 00:14:06,634 The Salty fingers are juicy and salty, 382 00:14:06,634 --> 00:14:10,467 and the Aguachile really brings those two ingredients 383 00:14:10,467 --> 00:14:14,533 really together in a way that just makes me wanna keep eating and eating. 384 00:14:15,367 --> 00:14:17,266 [Gregory] But the shrimp felt very, very raw. 385 00:14:17,266 --> 00:14:20,266 If you had given it just a few more minutes in your Aguachile, 386 00:14:20,266 --> 00:14:20,494 it would have helped the texture quite a bit. 387 00:14:20,494 --> 00:14:21,734 it would have helped the texture quite a bit. 388 00:14:22,166 --> 00:14:23,166 Understood. 389 00:14:23,900 --> 00:14:26,700 Yeah, it sort of reads a soggy raw bite. 390 00:14:26,700 --> 00:14:28,367 Okay. 391 00:14:28,367 --> 00:14:31,433 But it's very inventive and I like what you did with the exception of this shrimp. 392 00:14:31,867 --> 00:14:33,467 Thank you very much. 393 00:14:33,467 --> 00:14:36,367 Why are you the best chef to represent the South? 394 00:14:36,367 --> 00:14:38,533 I think I'm the best chef to represent the South 395 00:14:38,533 --> 00:14:41,533 'cause I'm not your... average Southern I guess? 396 00:14:41,533 --> 00:14:44,533 And I think the South is a melting pot. 397 00:14:44,533 --> 00:14:46,367 I think there's different cultures, 398 00:14:46,367 --> 00:14:47,900 different cuisines, different styles 399 00:14:47,900 --> 00:14:50,494 As different people migrate to the different parts of the country 400 00:14:50,494 --> 00:14:50,900 As different people migrate to the different parts of the country 401 00:14:50,900 --> 00:14:53,100 our different cultures become part of that area. 402 00:14:53,100 --> 00:14:56,734 So I wanted to send respect and honored to have your food. 403 00:14:57,800 --> 00:14:59,000 Chef Scotley. 404 00:14:59,000 --> 00:15:01,533 I have my New Orleans-style Barbeque Shrimp. 405 00:15:01,533 --> 00:15:04,000 Served with a Pimento Red Eye Gravy, 406 00:15:04,000 --> 00:15:06,734 and some Crispy Salty fingers. 407 00:15:10,000 --> 00:15:12,467 Scotley, you've created some really great flavors 408 00:15:12,467 --> 00:15:13,800 The shrimp are juicy. 409 00:15:13,800 --> 00:15:16,166 The spice mix around them, it's like a little bit of heat 410 00:15:16,166 --> 00:15:19,734 And that gravy is like a really nice touch. 411 00:15:19,734 --> 00:15:20,494 [Geoffrey] This is really a beautiful dish. 412 00:15:20,494 --> 00:15:21,166 [Geoffrey] This is really a beautiful dish. 413 00:15:21,166 --> 00:15:23,266 The shrimp are cooked expertly. 414 00:15:23,266 --> 00:15:25,367 The only thing I'll critique I think that Red Eye gravy 415 00:15:25,367 --> 00:15:27,166 got reduced and brought down too much. 416 00:15:27,166 --> 00:15:29,734 'cause I'm getting a very heavy bitterness. 417 00:15:30,734 --> 00:15:33,166 So I think that sunk the dish a little for me, 418 00:15:33,166 --> 00:15:35,166 but it was a really clever use of the ingredients. 419 00:15:35,634 --> 00:15:36,800 Thank you, chef. 420 00:15:36,800 --> 00:15:38,266 Chef, what would it mean to you 421 00:15:38,266 --> 00:15:40,734 winning Chopped representing the South? 422 00:15:40,734 --> 00:15:44,634 [Scotley] I was born in The Bronx, New York and then moved to Atlanta. 423 00:15:44,634 --> 00:15:48,467 Winning Chopped means Inner city kids... 424 00:15:48,467 --> 00:15:50,494 Um, and which, you know, I represent-- 425 00:15:50,494 --> 00:15:50,600 Um, and which, you know, I represent-- 426 00:15:50,600 --> 00:15:52,600 For as long as you set your goals, 427 00:15:52,600 --> 00:15:54,266 you can accomplish anything in life. 428 00:15:55,266 --> 00:15:56,467 Finally, Chef Austin. 429 00:15:56,467 --> 00:15:59,533 So, I did a New Orleans-style Barbeque Shrimp. 430 00:15:59,533 --> 00:16:03,533 With a Quick Bread Hoe Cake and Sauteed Salty fingers. 431 00:16:07,467 --> 00:16:10,467 Austin, I think the shrimp is really, really nicely cooked. 432 00:16:10,467 --> 00:16:13,000 It pops, it's juicy, it's tender. 433 00:16:13,000 --> 00:16:14,166 Thank you so much. 434 00:16:14,166 --> 00:16:15,867 Can you tell me a little bit how you made your hoe cake? 435 00:16:15,867 --> 00:16:18,467 I took the Quick Bread, I blitzed it up, 436 00:16:18,467 --> 00:16:20,494 added in corn meal, buttermilk, flour, egg, 437 00:16:20,494 --> 00:16:21,533 added in corn meal, buttermilk, flour, egg, 438 00:16:21,533 --> 00:16:23,166 and then ,I did it in a cast iron pan. 439 00:16:23,166 --> 00:16:24,867 If anybody doesn't know what a hoe cake is, 440 00:16:24,867 --> 00:16:27,166 it's something that was made out in the field, 441 00:16:27,166 --> 00:16:30,367 while workers were working and then they would take a hoe 442 00:16:30,367 --> 00:16:33,367 and put it over the fire and cook right on it. 443 00:16:33,367 --> 00:16:36,533 I think that you took the Pimento cheese bread 444 00:16:36,533 --> 00:16:38,467 and that, you turned it into this. 445 00:16:38,467 --> 00:16:41,100 That's the kind of gameplay... 446 00:16:41,100 --> 00:16:42,467 ...that really takes you far. 447 00:16:42,467 --> 00:16:44,867 -Right. -[Alex] Because it's unrecognizable. 448 00:16:44,867 --> 00:16:47,000 But it's unmistakable at the same time 449 00:16:47,000 --> 00:16:48,734 and that's really good stuff. 450 00:16:49,533 --> 00:16:50,494 [Geoffrey] Yeah, the concept is great. 451 00:16:50,494 --> 00:16:51,266 [Geoffrey] Yeah, the concept is great. 452 00:16:51,266 --> 00:16:55,533 But it's a little too big for the shrimp that you put on top of it. 453 00:16:55,734 --> 00:16:56,734 Right. 454 00:16:56,734 --> 00:16:57,900 The other issue there is that 455 00:16:57,900 --> 00:16:59,734 I'm getting corn meal that's raw. 456 00:17:00,900 --> 00:17:03,000 [Ted] All right. One round done. 457 00:17:03,000 --> 00:17:04,867 Thank you, chefs. 458 00:17:04,867 --> 00:17:07,867 Geoffrey mentioned that the hoe cake was maybe a little dense. 459 00:17:07,867 --> 00:17:10,734 But I think that I probably showcased the South the best. 460 00:17:11,634 --> 00:17:13,166 [Scotley] I have my eye on Sara because 461 00:17:13,166 --> 00:17:15,166 she knows how to cook her ass off. 462 00:17:15,166 --> 00:17:17,266 But I'm feeling very confident in my dish. 463 00:17:17,266 --> 00:17:18,166 Ready to move on. 464 00:17:18,166 --> 00:17:19,367 I feel confident. 465 00:17:19,367 --> 00:17:20,494 Today, I'm gonna show those boys how to cook. 466 00:17:20,494 --> 00:17:21,734 Today, I'm gonna show those boys how to cook. 467 00:17:21,734 --> 00:17:23,734 [intense music playing] 468 00:17:35,367 --> 00:17:39,100 So, whose dish is on the chopping block? 469 00:17:39,100 --> 00:17:41,066 [suspenseful music playing] 470 00:17:49,166 --> 00:17:50,367 [Ted] Chef Javier. 471 00:17:50,367 --> 00:17:51,266 You've been chopped. 472 00:17:51,266 --> 00:17:52,634 Judges. 473 00:17:52,634 --> 00:17:55,066 Javier, we love how you brought your culture into this competition, 474 00:17:55,066 --> 00:17:58,533 but unfortunately, we felt your Gulf shrimp was very undercooked. 475 00:17:58,533 --> 00:18:01,266 And so, we had to chop you. 476 00:18:01,266 --> 00:18:01,842 Thank you. Thank you for the opportunity. 477 00:18:01,842 --> 00:18:04,066 Thank you. Thank you for the opportunity. 478 00:18:04,066 --> 00:18:05,867 Thank you for being with us, chef. 479 00:18:05,867 --> 00:18:07,467 -Bring it home, okay? -[Scotley] Nice meeting you, boss. 480 00:18:09,166 --> 00:18:10,367 [Javier] I really wanted to win 481 00:18:10,367 --> 00:18:12,867 but I think that I'm leaving here with 482 00:18:12,867 --> 00:18:15,433 great experiences to show my grandkids one day. 483 00:18:18,500 --> 00:18:19,600 Chef Austin. 484 00:18:19,600 --> 00:18:20,600 Chef Sara. 485 00:18:20,600 --> 00:18:21,700 Chef Scotley. 486 00:18:21,700 --> 00:18:24,367 How are you gonna step up your game in Round Two? 487 00:18:24,367 --> 00:18:26,867 Kind of bring some of that Southern hospitality. 488 00:18:26,867 --> 00:18:27,967 Keep cooking from my heart. 489 00:18:27,967 --> 00:18:29,734 -Push, push, push. -All right. 490 00:18:29,734 --> 00:18:31,842 We know the second basket is in good hands. 491 00:18:31,842 --> 00:18:32,600 We know the second basket is in good hands. 492 00:18:32,600 --> 00:18:33,634 [suspenseful music playing] 493 00:18:36,367 --> 00:18:37,634 Check out your ingredients. 494 00:18:38,734 --> 00:18:40,000 Oh! 495 00:18:40,000 --> 00:18:41,166 [Sara] Okay. All right. 496 00:18:41,166 --> 00:18:42,600 It's three ounce of big boy first. 497 00:18:42,600 --> 00:18:45,000 [Ted] You gotta make this combination work for you. 498 00:18:45,000 --> 00:18:46,500 Chicken and Waffles. 499 00:18:46,500 --> 00:18:47,634 There you go. 500 00:18:47,634 --> 00:18:49,500 The most Southern ingredient ever, 501 00:18:49,500 --> 00:18:51,000 [Ted] Swamp cabbage. 502 00:18:51,000 --> 00:18:53,367 It comes from the heart of a Palm tree. 503 00:18:53,367 --> 00:18:55,000 Also known as Hearts of Palm. 504 00:18:55,600 --> 00:18:57,367 A thin little cut. 505 00:18:57,367 --> 00:18:58,734 [Ted] Minute steak. 506 00:18:58,734 --> 00:18:59,600 Oooh! 507 00:18:59,600 --> 00:19:01,734 [Ted] And moonshine-soaked pickles. 508 00:19:02,266 --> 00:19:03,266 Pickles. 509 00:19:03,266 --> 00:19:04,166 With alcohol. 510 00:19:04,166 --> 00:19:05,367 All right. 511 00:19:05,367 --> 00:19:06,967 This is deep, deep South. 512 00:19:06,967 --> 00:19:09,000 Half an hour on the clock this time. 513 00:19:10,166 --> 00:19:11,100 Let's start it now. 514 00:19:12,000 --> 00:19:13,867 [judges cheering, clapping] 515 00:19:13,867 --> 00:19:15,634 [upbeat rock music playing] 516 00:19:17,867 --> 00:19:20,166 Judges, nobody bats an eye at Chicken and Waffles anymore, 517 00:19:20,166 --> 00:19:21,867 It's iconic. 518 00:19:21,867 --> 00:19:24,000 [Alex] The trick of this basket is 519 00:19:24,000 --> 00:19:26,066 Chicken and Steak, you don't put them together. 520 00:19:26,066 --> 00:19:28,166 So, that's the twist. 521 00:19:29,367 --> 00:19:31,367 Come on, Scot [sighs wearily] 522 00:19:31,367 --> 00:19:31,842 I'm really confused with this chicken and this steak 523 00:19:31,842 --> 00:19:35,100 I'm really confused with this chicken and this steak 524 00:19:35,100 --> 00:19:38,166 and recreating it to make your own dish. 525 00:19:38,166 --> 00:19:40,000 But first thing that comes to mind 526 00:19:40,000 --> 00:19:43,100 is a cold chicken salad, hot summer day. 527 00:19:43,100 --> 00:19:45,900 I'm making a Chicken Salad Napa Cabbage Wrap. 528 00:19:47,867 --> 00:19:54,266 So, I grab moonshine pickles, swamp cabbage, along with chicken meat. 529 00:19:54,266 --> 00:19:57,266 What are we gonna do with the steak? 530 00:19:57,266 --> 00:20:00,166 I'm kinda worried because I don't know what I'mma do with this steak. 531 00:20:00,166 --> 00:20:01,842 So, my mind is all over the place. 532 00:20:01,842 --> 00:20:02,634 So, my mind is all over the place. 533 00:20:04,000 --> 00:20:06,367 Let's get this bad boy out. 534 00:20:06,367 --> 00:20:08,367 Minute steak is a simple Southern concept. 535 00:20:08,367 --> 00:20:10,734 It's like an inexpensive piece of beef... 536 00:20:10,734 --> 00:20:12,166 that you bread and fry. 537 00:20:12,166 --> 00:20:14,367 And it suddenly becomes delicious. 538 00:20:14,700 --> 00:20:15,867 But it is tough. 539 00:20:15,867 --> 00:20:17,500 By grinding everything with some sausage 540 00:20:17,500 --> 00:20:19,367 and make meat roll for something here. 541 00:20:19,367 --> 00:20:21,634 [Ted] Chef Austin has gotten the grinder. 542 00:20:21,634 --> 00:20:24,734 [Austin] Minute steak is typically used in chicken-fried steak. 543 00:20:24,734 --> 00:20:27,100 But I wanna completely transform this ingredient. 544 00:20:27,734 --> 00:20:29,166 Grab some of the waffle 545 00:20:29,166 --> 00:20:31,367 and chicken skin off the chicken 546 00:20:31,367 --> 00:20:31,842 to use as a binder with the ground minute steak. 547 00:20:31,842 --> 00:20:34,467 to use as a binder with the ground minute steak. 548 00:20:34,467 --> 00:20:38,600 And I'm gonna do Vietnamese-style Curry Meatball. 549 00:20:38,600 --> 00:20:42,734 Due to the fishing industry, there is a ton of Vietnamese in Biloxi. 550 00:20:42,734 --> 00:20:45,500 So, we got this cool melting pot of funk flavors 551 00:20:45,500 --> 00:20:47,166 that are still part of the South, 552 00:20:47,867 --> 00:20:49,367 Austin, you're doing okay down there? 553 00:20:49,367 --> 00:20:51,166 Yeah, I'm doing good. 554 00:20:51,166 --> 00:20:53,367 [Sara] Minute steak can be a tough piece of meat. 555 00:20:53,367 --> 00:20:55,266 And I think it will work well fried. 556 00:20:55,266 --> 00:20:58,266 I'm making chicken-fried steak, with waffle gravy, 557 00:20:58,266 --> 00:21:01,842 So, my steak, I'm marinating in buttermilk, hot sauce... 558 00:21:01,842 --> 00:21:01,900 So, my steak, I'm marinating in buttermilk, hot sauce... 559 00:21:02,467 --> 00:21:04,000 And moonshine. 560 00:21:04,000 --> 00:21:06,367 I have lots of accolades. 561 00:21:06,367 --> 00:21:09,166 I've worked in three different Michelin Star kitchens. 562 00:21:09,166 --> 00:21:14,467 I've... also cooked for different James Beard events across the country. 563 00:21:14,467 --> 00:21:15,500 Behind, behind. 564 00:21:15,500 --> 00:21:17,467 [Sara] My competitors maybe Southern gentlemen 565 00:21:17,467 --> 00:21:18,734 but all I have to say to them is 566 00:21:18,734 --> 00:21:20,467 'May the best woman win.' 567 00:21:22,266 --> 00:21:23,800 Less than 20 minutes left, chefs. 568 00:21:26,367 --> 00:21:29,367 Moonshine is famous for being extremely strong. 569 00:21:29,367 --> 00:21:31,166 A little moonshine-y [chuckles] 570 00:21:31,166 --> 00:21:31,842 Alexander Hamilton tried to tax all liquor. 571 00:21:31,842 --> 00:21:33,166 Alexander Hamilton tried to tax all liquor. 572 00:21:33,166 --> 00:21:37,600 So they would make it late at night under the moon hence named moonshine. 573 00:21:37,600 --> 00:21:38,900 So romantic, Gregory. 574 00:21:40,100 --> 00:21:43,166 I think you draw the moonshine from those moonshine pickles 575 00:21:43,166 --> 00:21:45,533 with some juicy celery or carrots 576 00:21:45,533 --> 00:21:47,166 and pull that together with a slaw. 577 00:21:47,166 --> 00:21:48,967 [Ted] That sounds tasty. 578 00:21:48,967 --> 00:21:50,500 [Austin] Let's start working on the swamp cabbage 579 00:21:50,500 --> 00:21:53,533 and I'mma kinda do like a quick pickle with the moonshine. 580 00:21:53,533 --> 00:21:55,734 [Sara] In the South, we have tons of great traditions, 581 00:21:55,734 --> 00:21:59,266 and a lot of these techniques are passed down generation to generation, 582 00:21:59,266 --> 00:22:01,842 and I'm gonna use the swamp cabbage to make thunder and lightning. 583 00:22:01,842 --> 00:22:02,734 and I'm gonna use the swamp cabbage to make thunder and lightning. 584 00:22:02,734 --> 00:22:09,634 Thunder and lightning is a quick pickle of cucumber, tomato and onion. 585 00:22:10,634 --> 00:22:13,433 And I'm using the moonshine as a pickling liquid. 586 00:22:14,867 --> 00:22:16,333 Ten minutes to get this done. 587 00:22:17,000 --> 00:22:18,367 Whoo! 588 00:22:18,367 --> 00:22:19,734 [Austin] Getting the meatballs seared off 589 00:22:19,734 --> 00:22:22,700 and then, I'm making a coconut curry for the meatballs. 590 00:22:22,700 --> 00:22:28,500 Start getting a little onion, little garlic, little ginger and added coconut milk. 591 00:22:28,500 --> 00:22:29,867 [hissing] 592 00:22:29,867 --> 00:22:31,842 Winning this Chopped tournament is really important to me. 593 00:22:31,842 --> 00:22:32,600 Winning this Chopped tournament is really important to me. 594 00:22:32,600 --> 00:22:35,166 Wife and I have a six-year-old son named Ollie. 595 00:22:35,166 --> 00:22:36,533 Everything I do is for them. 596 00:22:36,533 --> 00:22:38,433 He's my biggest fan. 597 00:22:39,367 --> 00:22:41,166 Less than five minutes to go, chefs. 598 00:22:41,166 --> 00:22:43,000 [Scotley] Oh [bleep] 599 00:22:43,000 --> 00:22:45,467 -I think something happened to Scotley. -[Geoffrey] Oh, Lord. 600 00:22:45,467 --> 00:22:48,066 I think Scotley is really, really struggling in this round. 601 00:22:48,066 --> 00:22:50,967 He doesn't have an idea yet and he has five minutes. 602 00:22:50,967 --> 00:22:52,166 Scotley, you okay? 603 00:22:52,367 --> 00:22:53,367 What? 604 00:22:53,367 --> 00:22:54,500 He's really rattled. 605 00:22:54,500 --> 00:22:57,000 [Scotley] My anxiety is at an all-time high. 606 00:22:57,000 --> 00:23:00,266 I need to power through and put on my big boy pants. 607 00:23:00,266 --> 00:23:01,842 So, I'mma do a hash with my minute steak. 608 00:23:01,842 --> 00:23:02,533 So, I'mma do a hash with my minute steak. 609 00:23:02,533 --> 00:23:05,367 And I add soy sauce. 610 00:23:05,367 --> 00:23:07,266 With a little bit of brown sugar 611 00:23:07,266 --> 00:23:10,367 to kinda give it that Asian flair. 612 00:23:11,367 --> 00:23:14,266 My restaurant, Scotch Yard, was named 613 00:23:14,266 --> 00:23:17,367 Best New Comfort Food by Atlanta Magazine. 614 00:23:17,367 --> 00:23:21,000 But due to the issues with staffing, I had to close. 615 00:23:21,000 --> 00:23:23,166 So, I need this 50K so bad 616 00:23:23,166 --> 00:23:26,533 because re-opening my restaurant means everything 617 00:23:27,367 --> 00:23:28,467 [sizzling] 618 00:23:28,467 --> 00:23:30,166 [Sara] To go with my chicken-fried steak, 619 00:23:30,166 --> 00:23:31,842 I'm making a waffle gravy. 620 00:23:31,842 --> 00:23:32,266 I'm making a waffle gravy. 621 00:23:32,266 --> 00:23:36,867 So, I have cooked the chicken in some butter and then, add some flour. 622 00:23:36,867 --> 00:23:40,433 And then I add the waffle to help thicken my gravy. 623 00:23:44,266 --> 00:23:45,433 [Alex] Two and a half minutes! 624 00:23:45,967 --> 00:23:46,867 It's not a joke. 625 00:23:46,867 --> 00:23:48,467 Let's go [claps] 626 00:23:48,467 --> 00:23:50,367 [Austin] So, I gotta check on my sauce and it's reduced 627 00:23:50,367 --> 00:23:52,166 a little bit more than I wanted it to. 628 00:23:52,166 --> 00:23:56,467 So, I whisk in sour cream to kind of make it nice and velvety. 629 00:23:57,734 --> 00:23:59,500 One minute to go, chefs. 630 00:23:59,500 --> 00:24:01,700 [Sara] Chicken and Waffles aren't complete without maple syrup 631 00:24:01,700 --> 00:24:01,842 So, I grab the maple syrup and infuse it with a little chile de arbol. 632 00:24:01,842 --> 00:24:05,634 So, I grab the maple syrup and infuse it with a little chile de arbol. 633 00:24:08,266 --> 00:24:09,634 Scotley, come on. 634 00:24:09,634 --> 00:24:12,500 -[Geoffrey] Come on, you're representing the South! -[Alex] Let's do this. 635 00:24:12,500 --> 00:24:14,367 Don't let up now, chefs. 636 00:24:14,367 --> 00:24:15,467 -Ten. -[Geoffrey] Come on. 637 00:24:15,467 --> 00:24:16,367 [Ted] Nine. 638 00:24:16,367 --> 00:24:17,867 -Eight. -[Alex] Let's do this. 639 00:24:17,867 --> 00:24:19,166 -[Gregory] Let's go, guys. -[Ted] Six. 640 00:24:19,166 --> 00:24:20,266 -[Ted] Five. -[Gregory] Let's go. 641 00:24:20,266 --> 00:24:21,266 [Ted] Four. 642 00:24:21,266 --> 00:24:22,266 -Three -[Alex] Push! 643 00:24:22,266 --> 00:24:23,266 -[Ted] Three -[Gregory] Come on. 644 00:24:23,266 --> 00:24:24,367 [Ted] One. 645 00:24:25,266 --> 00:24:26,367 Time's up! 646 00:24:26,367 --> 00:24:28,000 [judges clapping] 647 00:24:28,000 --> 00:24:28,900 It looks good. 648 00:24:30,367 --> 00:24:31,467 Good job. 649 00:24:31,467 --> 00:24:31,842 Good job, guys. 650 00:24:31,842 --> 00:24:32,867 Good job, guys. 651 00:24:32,867 --> 00:24:34,734 -[Scotley] Looks delicious. -[Austin] Thanks, man. 652 00:24:34,734 --> 00:24:36,734 [sighs in relief] 653 00:24:36,734 --> 00:24:38,266 [Scotley] The steak kinda threw me off. 654 00:24:38,266 --> 00:24:40,467 I came with something last minute. 655 00:24:40,467 --> 00:24:42,166 And hopefully, it's good enough. 656 00:24:42,166 --> 00:24:44,166 [Sara] I am riding really high. 657 00:24:44,166 --> 00:24:46,900 I am confident that I have what it takes to win. 658 00:25:00,100 --> 00:25:01,900 [Ted] Chefs, for the entree round, you got 659 00:25:01,900 --> 00:25:03,266 Chicken and Waffles. 660 00:25:03,266 --> 00:25:04,900 Swamp cabbage. 661 00:25:04,900 --> 00:25:06,266 Minute steak. 662 00:25:06,266 --> 00:25:08,800 Moonshine-soaked pickles. 663 00:25:08,800 --> 00:25:10,266 Chef Austin, tell us all about it. 664 00:25:10,266 --> 00:25:14,000 I've done a Curried Meatball with some Coconut Milk 665 00:25:14,000 --> 00:25:18,433 and Moonshine Swamp Cabbage Quick Pickle. 666 00:25:21,900 --> 00:25:23,000 How did you make the meatball? 667 00:25:23,000 --> 00:25:25,266 So, I cooked minute steaks. 668 00:25:25,266 --> 00:25:28,467 ground 'em up, and then used the chicken skins, 669 00:25:28,467 --> 00:25:31,467 a little bit of the waffle, and a little bit of sour cream. 670 00:25:31,467 --> 00:25:35,100 Austin, I think by grinding all those mystery basket ingredients 671 00:25:35,100 --> 00:25:37,100 into that really tender meatball, 672 00:25:37,100 --> 00:25:38,634 that served you really well. 673 00:25:38,634 --> 00:25:40,100 This meatball is very flavorful. 674 00:25:40,100 --> 00:25:42,100 Thank you so much. 675 00:25:42,100 --> 00:25:45,266 Yeah, I mean, even better than how it tastes is how tender it is. 676 00:25:45,266 --> 00:25:48,367 And I think, you know, putting fried chicken and a waffle 677 00:25:48,367 --> 00:25:51,031 into the grinder with beef is not obvious. 678 00:25:51,031 --> 00:25:51,467 into the grinder with beef is not obvious. 679 00:25:51,467 --> 00:25:53,367 Yeah, thank you. 680 00:25:53,367 --> 00:25:55,467 [Alex] But the misstep for me is the sour cream. 681 00:25:55,467 --> 00:25:57,166 It clashes with the coconut milk. 682 00:25:57,700 --> 00:25:58,867 Okay. 683 00:25:58,867 --> 00:26:00,900 Yeah, I see what you're saying. 684 00:26:00,900 --> 00:26:01,867 It's still good. 685 00:26:01,867 --> 00:26:03,900 It reminds me of a Swedish meatball 686 00:26:03,900 --> 00:26:06,000 ran into, like, a curry shop. 687 00:26:06,000 --> 00:26:08,867 And it's good, I mean, it's velvety, it's silky. 688 00:26:08,867 --> 00:26:10,000 There's no such thing as perfect here. 689 00:26:10,000 --> 00:26:12,734 -It's a very, very good dish of food. -Thank you. 690 00:26:12,734 --> 00:26:13,900 [Ted] Chef Austin, thank you. 691 00:26:13,900 --> 00:26:15,000 Next up is Chef Sara. 692 00:26:15,000 --> 00:26:17,634 So, for you guys I made chicken-fried steak. 693 00:26:17,634 --> 00:26:21,031 It's got a little waffle gravy, thunder and lightning, 694 00:26:21,031 --> 00:26:21,166 It's got a little waffle gravy, thunder and lightning, 695 00:26:21,166 --> 00:26:23,867 and some spicy maple to pull it all together. 696 00:26:23,867 --> 00:26:25,166 Thunder and lightning? 697 00:26:25,166 --> 00:26:28,000 Thunder and lightning is, like, a classic Southern dish. 698 00:26:28,000 --> 00:26:31,266 The story comes from, like, right before it would rain, 699 00:26:31,266 --> 00:26:33,533 and you had to go out and pull all the stuff 700 00:26:33,533 --> 00:26:35,367 off the vines that was gonna go bad. 701 00:26:35,367 --> 00:26:36,634 So you pull all the cucumbers, all the tomatoes, 702 00:26:36,634 --> 00:26:38,634 bring 'em inside and give them a really quick pickling. 703 00:26:38,634 --> 00:26:41,166 Everything in the South has such a good story. 704 00:26:41,166 --> 00:26:43,700 -[all laughing] -Exactly. 705 00:26:43,700 --> 00:26:45,867 I think, you did, like, a fantastic job, 706 00:26:45,867 --> 00:26:47,700 and I'm really drawn to the thunder and lightning. 707 00:26:47,700 --> 00:26:51,031 I think that maple syrup with the sharpness from those pickles, 708 00:26:51,031 --> 00:26:51,467 I think that maple syrup with the sharpness from those pickles, 709 00:26:51,467 --> 00:26:52,800 it works really, really well. 710 00:26:52,800 --> 00:26:54,467 And, I think you did a really good job of getting 711 00:26:54,467 --> 00:26:56,233 some good flavor into that chicken-fried steak. 712 00:26:56,900 --> 00:26:58,467 Thanks. 713 00:26:58,467 --> 00:27:00,900 Compositionally, terrific-looking. 714 00:27:00,900 --> 00:27:02,900 I mean, it looks like, uh, if you were competing 715 00:27:02,900 --> 00:27:06,600 in the chicken-fried steak world gravy competition, 716 00:27:06,600 --> 00:27:08,333 this would be something you would see. 717 00:27:08,867 --> 00:27:10,100 The gravy. 718 00:27:10,100 --> 00:27:11,266 I definitely taste the waffles, 719 00:27:11,266 --> 00:27:12,734 and I definitely taste the chicken in it. 720 00:27:12,734 --> 00:27:16,233 Very inventive, but the texture of the steak here is off-putting for me. 721 00:27:17,100 --> 00:27:18,000 It's mushy. 722 00:27:18,000 --> 00:27:19,734 -[Sara] It's mushy? -Mushy. 723 00:27:20,166 --> 00:27:21,031 [Ted] Okay. 724 00:27:21,031 --> 00:27:21,100 [Ted] Okay. 725 00:27:21,100 --> 00:27:23,100 Finally, Chef Scotley. 726 00:27:23,100 --> 00:27:29,066 So, I have here a chicken salad-napa cabbage wrap with a minute steak hash. 727 00:27:31,367 --> 00:27:33,166 You took it kind of down to the wire there, chef. 728 00:27:33,800 --> 00:27:34,867 How'd the round feel? 729 00:27:34,867 --> 00:27:37,900 It was very, very nerve-wracking. 730 00:27:37,900 --> 00:27:40,900 Just to have two different proteins 731 00:27:40,900 --> 00:27:44,800 that I usually don't put on the same plate at once. 732 00:27:45,467 --> 00:27:47,900 -No one does. -[all chuckling] 733 00:27:47,900 --> 00:27:50,000 Scotley, I think there's tons of flavor in this dish. 734 00:27:50,000 --> 00:27:51,031 The use of this torn cabbage in the chicken salad was very effortless, 735 00:27:51,031 --> 00:27:54,166 The use of this torn cabbage in the chicken salad was very effortless, 736 00:27:54,166 --> 00:27:58,266 and makes total sense, you know, adding that dimension of acid, 737 00:27:58,266 --> 00:28:01,166 a little bit of texture, it works harmoniously, so good job. 738 00:28:01,734 --> 00:28:02,734 Thank you, chef. 739 00:28:02,734 --> 00:28:04,100 Yes, the steak is really good. 740 00:28:04,100 --> 00:28:06,533 It's caramelized, so I enjoy that. 741 00:28:06,533 --> 00:28:08,533 So, really good use of the minute steak. 742 00:28:08,533 --> 00:28:09,533 Thank you. 743 00:28:10,467 --> 00:28:12,000 I think the hash is delicious. 744 00:28:12,000 --> 00:28:15,166 I think the way you used the steak itself, 745 00:28:15,166 --> 00:28:16,800 it's just very meaty and very beefy. 746 00:28:16,800 --> 00:28:18,600 -Thank you, chef. -[Alex] Really good. 747 00:28:18,600 --> 00:28:21,031 But, I think there's a divide in the dish itself, 748 00:28:21,031 --> 00:28:21,367 But, I think there's a divide in the dish itself, 749 00:28:21,367 --> 00:28:23,367 and I think you're sort of forced to choose. 750 00:28:23,367 --> 00:28:25,467 Do I want chicken, or do I want beef? 751 00:28:25,467 --> 00:28:28,000 Um, they're both very distinct. 752 00:28:28,000 --> 00:28:30,367 You either like Batman or Robin, you know what I mean? 753 00:28:30,367 --> 00:28:31,333 Thank you. 754 00:28:32,700 --> 00:28:33,600 [Sara] I'm a little nervous. 755 00:28:33,600 --> 00:28:35,867 They weren't so satisfied with this dish. 756 00:28:35,867 --> 00:28:38,000 Geoffrey was a little upset with me, 757 00:28:38,000 --> 00:28:39,600 so we'll see what they have to say. 758 00:28:39,600 --> 00:28:44,000 The judges said there's a big division of the components in my dish, 759 00:28:44,000 --> 00:28:46,734 but the person I feel like should go home is Sara, 760 00:28:46,734 --> 00:28:50,867 because country-fried steak is very typical and easy. 761 00:29:04,500 --> 00:29:06,900 Whose dish is on the chopping block? 762 00:29:18,467 --> 00:29:20,367 Chef Scotley, you've been chopped. 763 00:29:20,367 --> 00:29:21,600 Judges? 764 00:29:21,600 --> 00:29:23,367 [Geoffrey] Scotley, you certainly had some great flavors. 765 00:29:23,367 --> 00:29:25,166 But, you used the swamp cabbage 766 00:29:25,166 --> 00:29:28,266 and the chicken and waffles in one dish, 767 00:29:28,266 --> 00:29:30,488 and you used the minute steak and the moonshine pickles in the other dish, 768 00:29:30,488 --> 00:29:31,867 and you used the minute steak and the moonshine pickles in the other dish, 769 00:29:31,867 --> 00:29:35,367 and the two, they never met in one cohesive moment. 770 00:29:35,367 --> 00:29:37,800 And so, we had to chop you. 771 00:29:38,367 --> 00:29:40,266 Okay, thank you. 772 00:29:40,266 --> 00:29:42,000 -[Austin] It's an honor, man. -[Scotley] Great meeting you. 773 00:29:43,367 --> 00:29:44,634 -[Ted] Good luck. -[Scotley] Thank you. 774 00:29:46,266 --> 00:29:47,367 All right. 775 00:29:49,634 --> 00:29:53,600 I was ready to win the $50,000, represent the South, 776 00:29:53,600 --> 00:29:55,367 so, you know, I'm kind of let down, 777 00:29:55,367 --> 00:29:58,634 but it just puts more fuel under my fire 778 00:29:58,634 --> 00:30:00,488 to try harder, and go harder next time. 779 00:30:00,488 --> 00:30:01,634 to try harder, and go harder next time. 780 00:30:03,867 --> 00:30:05,600 Chef Sara, Chef Austin. 781 00:30:05,600 --> 00:30:09,634 You are fighting to represent your region in the $50,000 finale. 782 00:30:09,634 --> 00:30:11,066 Time to take on dessert. 783 00:30:16,266 --> 00:30:17,800 Open up this third basket. 784 00:30:19,266 --> 00:30:21,266 -Okay! -[Austin] Mmm. 785 00:30:21,266 --> 00:30:24,066 I'm not really sure what this is. 786 00:30:24,066 --> 00:30:26,867 [Ted] You've got a whiskey and cola sheet cake. 787 00:30:26,867 --> 00:30:27,867 [Austin] Mmm. 788 00:30:27,867 --> 00:30:30,066 Little canned peaches... 789 00:30:30,066 --> 00:30:30,488 [Ted] You also have sliced peaches... 790 00:30:30,488 --> 00:30:32,266 [Ted] You also have sliced peaches... 791 00:30:32,266 --> 00:30:34,367 Some sort of hard candy... 792 00:30:34,367 --> 00:30:35,867 [Ted] ...sour candy balls... 793 00:30:35,867 --> 00:30:36,800 Oh, yeah. 794 00:30:37,367 --> 00:30:38,867 [Ted] ...and mayonnaise. 795 00:30:38,867 --> 00:30:40,166 Mayonnaise. 796 00:30:40,166 --> 00:30:43,166 Actually, a very Southern ingredient. 797 00:30:43,166 --> 00:30:45,000 This is gonna be, uh, it's gonna be fun. 798 00:30:45,000 --> 00:30:46,900 30 minutes back on the clock... 799 00:30:48,600 --> 00:30:49,467 ...let's start it now. 800 00:30:49,467 --> 00:30:50,367 -[Geoffrey] Yeah. -[Alex] All right. 801 00:30:50,367 --> 00:30:51,634 -Let's go! -Go, chefs! 802 00:30:51,634 --> 00:30:54,333 [Gregory] Let's get some Southern food in our gut! 803 00:30:58,634 --> 00:31:00,488 I mean, peaches, sheet cake, sour candies... 804 00:31:00,488 --> 00:31:02,266 I mean, peaches, sheet cake, sour candies... 805 00:31:02,266 --> 00:31:04,367 These are all very, very Southern ingredients. 806 00:31:04,367 --> 00:31:07,734 That cake is whiskey, cola, sugar, chocolate, 807 00:31:07,734 --> 00:31:09,734 so I would put that in a blender with milk, 808 00:31:09,734 --> 00:31:11,500 and make, like, a base for an ice cream. 809 00:31:11,500 --> 00:31:12,734 How do we think about a trifle? 810 00:31:12,734 --> 00:31:15,266 -Like, a layer of that chocolate cake... -[Alex] I love that. 811 00:31:15,266 --> 00:31:17,367 ...a layer of the cooked peaches, and then, like, 812 00:31:17,367 --> 00:31:19,367 a whipped cream with the mayonnaise. 813 00:31:19,367 --> 00:31:23,166 [Sara] Every social gathering I have ever been to in the South 814 00:31:23,166 --> 00:31:25,634 has a big bowl of banana pudding on the table. 815 00:31:25,634 --> 00:31:29,266 So, I wanna take a Southern classic and reimagine it. 816 00:31:29,266 --> 00:31:30,488 I'm making charred peach pudding and whiskey-cola cake parfait. 817 00:31:30,488 --> 00:31:35,266 I'm making charred peach pudding and whiskey-cola cake parfait. 818 00:31:35,266 --> 00:31:38,734 I'm gonna use the sheet cake as layers in my parfait, 819 00:31:38,734 --> 00:31:41,066 so I grab a ring mold and cut it into circles. 820 00:31:41,867 --> 00:31:43,367 It's pretty good. 821 00:31:43,367 --> 00:31:46,867 I want to represent the South in the grand finale. 822 00:31:46,867 --> 00:31:49,734 It's important to me not only so that I can show 823 00:31:49,734 --> 00:31:52,000 what strong mothers are doing in the South, 824 00:31:52,000 --> 00:31:55,467 but if I win this $50,000, I'm gonna share it with the team at the restaurant. 825 00:31:55,467 --> 00:31:58,266 I really want to reward all of my employees 826 00:31:58,266 --> 00:32:00,100 for the hard work, the years of hard work, 827 00:32:00,100 --> 00:32:00,488 that they've put in. 828 00:32:00,488 --> 00:32:01,734 that they've put in. 829 00:32:01,734 --> 00:32:03,500 [Gregory] Both Sara and Austin, you know, 830 00:32:03,500 --> 00:32:05,166 they're true Southern chefs. 831 00:32:05,166 --> 00:32:07,166 Born, raised... 832 00:32:07,166 --> 00:32:09,000 So they know these ingredients. 833 00:32:09,000 --> 00:32:12,066 They have personal ties to the history, the culture... 834 00:32:12,066 --> 00:32:13,066 They go deep. 835 00:32:13,734 --> 00:32:15,066 [Alex] These peaches, you know... 836 00:32:15,066 --> 00:32:17,500 They're canned peaches, we all ate them growing up, 837 00:32:17,500 --> 00:32:19,166 some of us eat them still. 838 00:32:19,166 --> 00:32:20,634 That would be me. 839 00:32:21,266 --> 00:32:23,066 What about peach ice cream? 840 00:32:23,066 --> 00:32:25,066 That's a great idea. 841 00:32:25,066 --> 00:32:28,000 I've made a peach cream cheese ice cream before. 842 00:32:29,066 --> 00:32:30,488 So, I'm making a peach and sour candy ice cream. 843 00:32:30,488 --> 00:32:32,600 So, I'm making a peach and sour candy ice cream. 844 00:32:32,600 --> 00:32:35,266 Sour candy balls, they're mostly sugar, 845 00:32:35,266 --> 00:32:37,266 so I just start melting them down 846 00:32:37,266 --> 00:32:39,467 so that I can add 'em to the canned peaches. 847 00:32:39,467 --> 00:32:42,600 Cream, a little milk, sugar, squeeze of lemon, 848 00:32:42,600 --> 00:32:44,367 and then some cream cheese. 849 00:32:45,867 --> 00:32:47,467 Less than 20 minutes to go, chefs. 850 00:32:49,867 --> 00:32:51,000 [Sara] I'm making my pudding. 851 00:32:51,000 --> 00:32:54,066 I start with sugar, cornstarch, sour candy balls, 852 00:32:54,066 --> 00:32:55,734 add milk, and egg yolks. 853 00:32:55,734 --> 00:32:57,734 And I'll finish it with a little bit of mayonnaise. 854 00:32:57,734 --> 00:32:58,634 See that? 855 00:32:59,867 --> 00:33:00,488 [Geoffrey] Ooh. 856 00:33:00,488 --> 00:33:01,066 [Geoffrey] Ooh. 857 00:33:01,066 --> 00:33:02,333 Mayonnaise pudding. 858 00:33:04,066 --> 00:33:05,066 How's that puddin'? 859 00:33:05,467 --> 00:33:07,100 Oh, it's delicious. 860 00:33:07,100 --> 00:33:08,100 [Gregory] That's good to hear. 861 00:33:08,100 --> 00:33:10,867 [Ted] Mayonnaise in the basket, I think a great move. 862 00:33:10,867 --> 00:33:12,367 That is a Southern ingredient invented 863 00:33:12,367 --> 00:33:15,367 in Greenville, South Carolina by Eugenia Duke. 864 00:33:15,367 --> 00:33:17,600 She began selling it on sandwiches, 865 00:33:17,600 --> 00:33:19,734 and sold thousands of them. 866 00:33:19,734 --> 00:33:21,967 And that's when mayonnaise became popular. 867 00:33:21,967 --> 00:33:23,867 And now mayonnaise is everywhere. 868 00:33:23,867 --> 00:33:26,000 [Austin] Mayonnaise is oil and eggs. 869 00:33:26,000 --> 00:33:28,734 Oil and eggs are in lots of desserts. 870 00:33:29,266 --> 00:33:30,488 So, I decide to make beignets. 871 00:33:30,488 --> 00:33:32,000 So, I decide to make beignets. 872 00:33:32,000 --> 00:33:34,533 Beignets are big, Southern staples. 873 00:33:34,533 --> 00:33:36,600 So, I whip egg whites. 874 00:33:36,600 --> 00:33:40,266 I combine yolks, flour, baking powder. 875 00:33:40,266 --> 00:33:42,800 Some of the cake, the mayonnaise... 876 00:33:44,734 --> 00:33:46,367 Less than five minutes to go, chefs. 877 00:33:46,367 --> 00:33:48,867 [Austin] So, I've got my beignet batter mixed together, 878 00:33:48,867 --> 00:33:51,367 and I drop one in and it kind of falls apart, 879 00:33:51,367 --> 00:33:55,000 so I head back over to my station to add more flour in. 880 00:33:55,000 --> 00:33:58,166 [Sara] And I see Austin is really struggling with his beignet dough. 881 00:33:58,166 --> 00:33:59,266 [Austin] Right behind. 882 00:33:59,266 --> 00:34:00,488 [Alex] Most beignets are yeast raised donuts, 883 00:34:00,488 --> 00:34:01,734 [Alex] Most beignets are yeast raised donuts, 884 00:34:01,734 --> 00:34:05,000 that take hours and hours and days upon days to make. 885 00:34:05,000 --> 00:34:07,266 I would agree, and I think without the yeast, it's gonna be... 886 00:34:07,266 --> 00:34:09,100 [knocking] ...tough and greasy. 887 00:34:10,266 --> 00:34:12,734 Little, uh, little nervous here that, uh, 888 00:34:12,734 --> 00:34:15,634 it's not, uh, beignets aren't coming together quite like I want. 889 00:34:15,634 --> 00:34:17,634 I'm watching these beignets fall apart, 890 00:34:17,634 --> 00:34:20,367 and I'm seeing my chances of winning the competition 891 00:34:20,367 --> 00:34:21,467 just slipping through my fingers. 892 00:34:32,467 --> 00:34:34,100 [Austin] I'm standing over the fryer, 893 00:34:34,100 --> 00:34:36,100 I'm watching these beignets fall apart, 894 00:34:36,100 --> 00:34:38,600 and I'm about to give up, but then I start seeing 895 00:34:38,600 --> 00:34:41,233 that the batter is starting to come together, and it's starting to work. 896 00:34:43,166 --> 00:34:44,734 [Ted] We are under two minutes. 897 00:34:45,734 --> 00:34:47,634 And we need some Southern love, here! 898 00:34:48,533 --> 00:34:50,266 Come on! 899 00:34:50,266 --> 00:34:52,634 [Sara] I really need to get started assembling this parfait. 900 00:34:52,634 --> 00:34:55,967 So, I'm gonna start with layers of the cake... 901 00:34:57,266 --> 00:34:58,467 ...and charred peaches, 902 00:34:58,467 --> 00:34:58,524 and then top that with pudding. 903 00:34:58,524 --> 00:35:00,600 and then top that with pudding. 904 00:35:00,600 --> 00:35:02,634 I need these to come out perfectly. 905 00:35:02,634 --> 00:35:04,467 -You got this, chef. One minute to go. -Chefs, let's do this. 906 00:35:04,467 --> 00:35:06,600 [Austin] Beignets are finally coming together. 907 00:35:06,600 --> 00:35:08,734 Make sure that I put the best ones down. 908 00:35:08,734 --> 00:35:10,867 I'm starting to get the powdered sugar on the plate, 909 00:35:11,700 --> 00:35:12,967 I'm feeling pretty good. 910 00:35:14,634 --> 00:35:17,800 $50,000 on the line, chefs. You got this. 911 00:35:17,800 --> 00:35:20,500 [Ted] All right, final seconds of the final round, chefs. 912 00:35:20,500 --> 00:35:23,867 Ten, nine, eight, 913 00:35:23,867 --> 00:35:26,634 seven, six, five, 914 00:35:26,634 --> 00:35:28,524 -four, three, two, one. -[judges clapping] 915 00:35:28,524 --> 00:35:30,433 -four, three, two, one. -[judges clapping] 916 00:35:31,700 --> 00:35:32,700 Time's up! 917 00:35:32,700 --> 00:35:33,634 Please step back. 918 00:35:37,467 --> 00:35:38,433 [Sara] Beautiful! 919 00:35:42,700 --> 00:35:44,734 That was a wild ride, for sure. 920 00:35:44,734 --> 00:35:46,800 Sara's dish is very cute, 921 00:35:46,800 --> 00:35:48,900 but I made ice cream, I made beignets, 922 00:35:48,900 --> 00:35:50,367 and she made a parfait. 923 00:35:50,367 --> 00:35:52,533 I went, with like, one of the quintessential 924 00:35:52,533 --> 00:35:54,467 Southern desserts, banana pudding. 925 00:35:54,467 --> 00:35:56,100 We just did a little different. 926 00:35:56,100 --> 00:35:58,233 I think my dessert will take me to the finale. 927 00:36:07,533 --> 00:36:09,367 Chef Sara and Chef Austin. 928 00:36:09,367 --> 00:36:13,533 You opened that last basket and found a whiskey and cola sheet cake, 929 00:36:13,533 --> 00:36:18,367 sliced peaches, sour candy balls, and mayonnaise. 930 00:36:18,367 --> 00:36:20,166 Chef Austin, tell us about your dessert. 931 00:36:20,166 --> 00:36:25,266 Judges, I've prepared for you today a whiskey and cola cake beignet 932 00:36:25,266 --> 00:36:28,524 with a peach, cream cheese, and sour candy ice cream. 933 00:36:28,524 --> 00:36:29,900 with a peach, cream cheese, and sour candy ice cream. 934 00:36:31,467 --> 00:36:33,000 The beignets gave me some fits, 935 00:36:33,000 --> 00:36:35,467 uh, I know y'all saw me running back and forth a few times. 936 00:36:35,467 --> 00:36:38,500 I think I finally got them to the right consistency. 937 00:36:38,500 --> 00:36:41,600 The beignets are spongey, and they have a nice... 938 00:36:41,600 --> 00:36:43,734 ...overall texture, but I get a lot of grease. 939 00:36:44,467 --> 00:36:46,467 They're greasy to me. 940 00:36:46,467 --> 00:36:49,166 But I do like this ice cream, it's almost like soft serve. 941 00:36:49,166 --> 00:36:53,467 Austin, I think you created a very visually stunning dessert. 942 00:36:53,467 --> 00:36:56,100 The texture on the ice cream is absolutely perfect. 943 00:36:56,100 --> 00:36:58,000 But if I had just gotten a little bit more 944 00:36:58,000 --> 00:36:58,524 peach flavor in that ice cream, 945 00:36:58,524 --> 00:36:59,600 peach flavor in that ice cream, 946 00:36:59,600 --> 00:37:01,900 it would have really taken it really far. 947 00:37:01,900 --> 00:37:03,800 [Ted] Okay, Chef Austin, thank you. 948 00:37:03,800 --> 00:37:05,634 Now we go to Chef Sara. 949 00:37:05,634 --> 00:37:10,533 I made a charred peach pudding and cola cake parfait. 950 00:37:10,533 --> 00:37:13,900 It's, um, inspired by banana pudding. 951 00:37:13,900 --> 00:37:16,634 Every event, every funeral, every wedding, 952 00:37:16,634 --> 00:37:20,100 I feel like somebody's got banana puddin' lurking somewhere, so... 953 00:37:20,100 --> 00:37:22,266 I call that the tiramisu of the South. 954 00:37:22,266 --> 00:37:23,533 -Yeah. -[Ted] Yup. 955 00:37:23,533 --> 00:37:26,100 Sara, I think you put together a very well-composed dessert. 956 00:37:26,100 --> 00:37:27,900 There's a lot of flavor in here, 957 00:37:27,900 --> 00:37:28,524 and I'm actually getting a lot of that sour candy flavor in a good way. 958 00:37:28,524 --> 00:37:32,734 and I'm actually getting a lot of that sour candy flavor in a good way. 959 00:37:32,734 --> 00:37:36,734 I think the mayonnaise in pudding is super smart. It's silky. 960 00:37:37,266 --> 00:37:38,266 I like the thought. 961 00:37:38,266 --> 00:37:40,266 I like the conceptualization of it. 962 00:37:40,266 --> 00:37:44,433 But, I think that the cake needed to have your touch on it. 963 00:37:44,900 --> 00:37:46,266 Yup. 964 00:37:46,266 --> 00:37:48,800 Maybe imbibing the cake with the bourbon, with the vanilla, 965 00:37:48,800 --> 00:37:53,166 making a raspberry jam for some acidity and relief. 966 00:37:53,166 --> 00:37:54,634 It needed more from you. 967 00:37:55,634 --> 00:37:57,533 All right. Call you back soon. 968 00:38:03,000 --> 00:38:05,000 Judges, three rounds of Southern cooking 969 00:38:05,000 --> 00:38:06,467 from two acclaimed chefs. 970 00:38:06,467 --> 00:38:08,800 What were some of the highlights of those meals? 971 00:38:08,800 --> 00:38:14,000 I really enjoyed Austin's shrimp and hoe cake with the gravy. 972 00:38:14,000 --> 00:38:15,367 [Geoffrey] Yeah, and I thought his shrimp were among 973 00:38:15,367 --> 00:38:16,700 the best shrimp cooked, 974 00:38:16,700 --> 00:38:19,100 but that hoe cake got bits and pieces of cornmeal 975 00:38:19,100 --> 00:38:20,367 that was just not cooked. 976 00:38:20,367 --> 00:38:22,634 They just get in your teeth and it's not pleasant at all. 977 00:38:22,634 --> 00:38:23,900 Like sand. 978 00:38:23,900 --> 00:38:26,166 Sara really showed great cooking technique. 979 00:38:26,166 --> 00:38:27,634 She had a beautifully poached egg, 980 00:38:27,634 --> 00:38:28,524 she had crispy bacon bits, the shrimp were nice. 981 00:38:28,524 --> 00:38:30,266 she had crispy bacon bits, the shrimp were nice. 982 00:38:30,266 --> 00:38:32,367 I think she was just missing a little bit of acid 983 00:38:32,367 --> 00:38:33,800 just to tie it all together. 984 00:38:33,800 --> 00:38:35,367 [Geoffrey] But I think Sara in the second course 985 00:38:35,367 --> 00:38:38,166 did this thunder and lightning with the swamp cabbage. 986 00:38:38,166 --> 00:38:39,600 That was delicious! 987 00:38:39,600 --> 00:38:42,900 And, you know, her gravy was good, but unfortunately the minute steak 988 00:38:42,900 --> 00:38:45,467 was very mealy, it was an odd texture. 989 00:38:45,467 --> 00:38:49,867 I think Austin created something very unique and different. 990 00:38:49,867 --> 00:38:52,367 He didn't go traditional Southern, he sort of went, "Well, okay..." 991 00:38:52,367 --> 00:38:55,367 Vietnam via Sweden and India, 992 00:38:55,367 --> 00:38:57,634 and he made these really, really good meatballs. 993 00:38:57,634 --> 00:38:58,524 But with the use of sour cream and coconut milk, 994 00:38:58,524 --> 00:39:00,100 But with the use of sour cream and coconut milk, 995 00:39:00,100 --> 00:39:02,100 and it really overpowered everything. 996 00:39:02,100 --> 00:39:05,000 I think Sara got a little heavy-handed with the dessert, 997 00:39:05,000 --> 00:39:07,000 -and a little light-fingered... -Ooh! 998 00:39:07,000 --> 00:39:09,166 -...in terms of the amount of work done. -[Gregory] Mmm-hmm. 999 00:39:09,166 --> 00:39:11,700 Austin is gonna make a beignet out of the cake batter, 1000 00:39:11,700 --> 00:39:14,367 he's gonna make ice cream, but he kind of lost 1001 00:39:14,367 --> 00:39:16,533 the flavors of the mystery basket ingredients, 1002 00:39:16,533 --> 00:39:18,233 he lost the technique a little bit. 1003 00:39:18,800 --> 00:39:20,166 It's a tough one. 1004 00:39:25,533 --> 00:39:28,524 It's an honor to be invited to, uh, to cook with these elite chefs. 1005 00:39:28,524 --> 00:39:29,266 It's an honor to be invited to, uh, to cook with these elite chefs. 1006 00:39:29,266 --> 00:39:30,800 But I'm not done yet. 1007 00:39:30,800 --> 00:39:33,233 I'm ready to bring this win home for Mississippi. 1008 00:39:34,634 --> 00:39:37,266 Ooh, I can taste it. I wanna be that Southern girl. 1009 00:39:37,266 --> 00:39:38,367 I really want to win. 1010 00:39:38,367 --> 00:39:39,800 I wanna bring this one home to my girls, 1011 00:39:39,800 --> 00:39:41,634 I wanna bring it home to my employees... 1012 00:39:42,000 --> 00:39:43,000 I'm ready. 1013 00:39:43,000 --> 00:39:44,266 [Ted] So... 1014 00:39:44,266 --> 00:39:46,533 ...whose dish is on the chopping block? 1015 00:39:56,467 --> 00:39:58,524 Chef Austin, you've been chopped. Judges? 1016 00:39:58,524 --> 00:39:59,100 Chef Austin, you've been chopped. Judges? 1017 00:39:59,100 --> 00:40:02,900 Austin, we absolutely loved the way you cooked your shrimp, 1018 00:40:02,900 --> 00:40:05,700 the way you made that red-eye gravy for your appetizer. 1019 00:40:05,700 --> 00:40:08,600 We just found that hoe cake was a little bit big 1020 00:40:08,600 --> 00:40:12,467 and the uncooked cornmeal was unpleasant on the teeth. 1021 00:40:12,467 --> 00:40:15,166 For your dessert, the beignet was greasy. 1022 00:40:15,166 --> 00:40:16,333 So we had to chop you. 1023 00:40:17,800 --> 00:40:18,900 Thank you, judges. 1024 00:40:18,900 --> 00:40:20,533 -[judges] Thank you. -[Ted] We really appreciate it. 1025 00:40:20,533 --> 00:40:21,800 [Sara] Good job, man. 1026 00:40:21,800 --> 00:40:23,367 -It was great cookin' with you. -[Austin] Congratulations. 1027 00:40:23,367 --> 00:40:24,533 -Thanks. -[Austin] Great cooking. 1028 00:40:26,700 --> 00:40:28,524 It was a huge honor to be here representing the South, 1029 00:40:28,524 --> 00:40:28,634 It was a huge honor to be here representing the South, 1030 00:40:28,634 --> 00:40:31,500 but obviously a little disappointed, 1031 00:40:31,500 --> 00:40:33,800 and I hope I, uh, did Mississippi proud. 1032 00:40:36,100 --> 00:40:38,000 And that means, Chef Sara Bradley, 1033 00:40:38,000 --> 00:40:40,000 you are the Chopped champion. 1034 00:40:40,000 --> 00:40:42,634 You aced this battle of our All-American showdown, 1035 00:40:42,634 --> 00:40:46,467 and you'll be back to face three other champs in the finale. 1036 00:40:46,467 --> 00:40:47,367 Awesome job. 1037 00:40:47,367 --> 00:40:49,266 Thank you so much! So excited. 1038 00:40:49,266 --> 00:40:51,166 -[Gregory] Congratulations. -[Geoffrey] Congrats. 1039 00:40:51,166 --> 00:40:54,900 I'm proud of myself, I'm proud of the opportunity 1040 00:40:54,900 --> 00:40:56,266 to represent the South, 1041 00:40:56,266 --> 00:40:58,524 and I want to make all the Southerners out there feel proud of me. 1042 00:40:58,524 --> 00:41:00,634 and I want to make all the Southerners out there feel proud of me. 1043 00:41:00,634 --> 00:41:02,533 Those chefs you're going up against? 1044 00:41:02,533 --> 00:41:05,166 They're amazing, so remember, to give you 50 grand, 1045 00:41:05,166 --> 00:41:06,867 is like, you gotta really perform. 1046 00:41:06,867 --> 00:41:08,000 I'm gonna do it. 1047 00:41:08,000 --> 00:41:09,500 -I believe it. -All right. 1048 00:41:09,500 --> 00:41:12,867 My advice is, just really, don't be scared to push it. 1049 00:41:12,867 --> 00:41:14,867 I am ecstatic. 1050 00:41:14,867 --> 00:41:15,800 -[Alex] You killed it. -Keep it up. 1051 00:41:15,800 --> 00:41:17,100 -[Sara] I will. -Keep it up. 1052 00:41:17,100 --> 00:41:18,600 [Sara] I've proven I'm the best chef in the South, 1053 00:41:18,600 --> 00:41:20,333 and now I'm ready to take on the rest of the country. 1054 00:41:23,900 --> 00:41:25,867 [chef 1] This tournament is the best of the best. 1055 00:41:25,867 --> 00:41:28,524 [chef 2] We came from all over but we want the same thing. 1056 00:41:28,524 --> 00:41:28,634 [chef 2] We came from all over but we want the same thing. 1057 00:41:29,166 --> 00:41:31,433 Money. Lots and lots of money. 1058 00:41:32,500 --> 00:41:33,867 [judge] We know that these chefs can bring it. 1059 00:41:33,867 --> 00:41:35,266 [chef 3] I wouldn't bet against me. 1060 00:41:35,266 --> 00:41:36,533 He's really rattled. 1061 00:41:36,533 --> 00:41:37,634 Okay, this is burned. 1062 00:41:37,634 --> 00:41:39,734 [chef 4] Now I'm really feeling scared. 1063 00:41:39,734 --> 00:41:41,967 This is like a slap in the face. 1064 00:41:43,367 --> 00:41:44,867 [chef 5] I think my brain might explode. 1065 00:41:44,867 --> 00:41:46,266 Gotta recover here! 1066 00:41:46,266 --> 00:41:48,634 He shouldn't be running around like a chicken with his head cut off. 1067 00:41:48,634 --> 00:41:50,867 -This is it! -[chef 6] I'm seein' my chances to win... 1068 00:41:50,867 --> 00:41:52,233 ...just slippin' through my fingers. 1069 00:41:53,533 --> 00:41:54,533 All right, everybody breathe with me.