1 00:00:01,500 --> 00:00:04,266 [man 1] I'm here to honor Tuscan cuisine. 2 00:00:04,266 --> 00:00:06,100 [man 2] I've forgotten more about Italian cuisine 3 00:00:06,100 --> 00:00:08,166 than a lot of people probably have learned. 4 00:00:08,166 --> 00:00:10,767 [woman 1] I am the queen of Emilia-Romagna. 5 00:00:10,767 --> 00:00:14,200 [man 3] This competition is very personal to me. 6 00:00:14,200 --> 00:00:16,600 Which region will reign supreme? 7 00:00:16,600 --> 00:00:18,066 We are putting the nation's 8 00:00:18,066 --> 00:00:20,367 best Italian chefs to the test. 9 00:00:20,367 --> 00:00:22,200 Mamma mia. Perfecto. 10 00:00:22,200 --> 00:00:26,400 The grand champion is gonna walk away with $25,000. 11 00:00:26,400 --> 00:00:27,567 Bring it, baby, bring it. 12 00:00:27,567 --> 00:00:28,800 [Alex] It's not gonna be enough 13 00:00:28,800 --> 00:00:30,567 to just cook the best in the room. 14 00:00:30,567 --> 00:00:32,800 It's not just what we cook... 15 00:00:32,800 --> 00:00:34,867 -...basta. -...it's who we are. 16 00:00:34,867 --> 00:00:38,166 Can these chefs bring the brilliance? 17 00:00:38,166 --> 00:00:39,367 They're gonna think that I'm crazy. 18 00:00:39,367 --> 00:00:40,567 My apology! 19 00:00:40,567 --> 00:00:41,867 There are so many different ways 20 00:00:41,867 --> 00:00:43,100 you can really mess it up. 21 00:00:43,100 --> 00:00:44,367 You realize that those flavors 22 00:00:44,367 --> 00:00:45,767 have nothing to do with each other. 23 00:00:45,767 --> 00:00:47,166 -Yeah. -Yeah. Okay. 24 00:00:48,166 --> 00:00:50,000 [speaking foreign language] [bleep] 25 00:00:50,000 --> 00:00:51,066 I don't know what that means. 26 00:00:52,266 --> 00:00:54,166 Yes! Baby, come to me. 27 00:00:54,166 --> 00:00:55,567 I think this basket bullied you. 28 00:00:55,567 --> 00:00:56,667 [Alex] You've got 30 seconds! 29 00:00:56,667 --> 00:00:59,066 -You're making a vinaigrette? -Keep it together. 30 00:00:59,066 --> 00:01:01,367 [man 4] I think this is really where the magic of Italy 31 00:01:01,367 --> 00:01:04,367 meets the harsh reality of Chopped. 32 00:01:04,367 --> 00:01:08,166 [Ted] This is Chopped, Battle Italiano. 33 00:01:13,266 --> 00:01:17,100 [man 1] There is a beautiful soul to Tuscan cuisine 34 00:01:17,100 --> 00:01:19,900 that doesn't exist anywhere else in the world. 35 00:01:19,900 --> 00:01:21,667 [woman 1] It's the heart of Italy. 36 00:01:21,667 --> 00:01:24,467 It's so rich and full of tradition. 37 00:01:24,467 --> 00:01:25,900 [man 2] We just walk down the markets, 38 00:01:25,900 --> 00:01:29,467 it's lined with vegetables, zucchini, eggplant... 39 00:01:29,467 --> 00:01:33,000 [woman 2] I just felt this connection to Tuscany. 40 00:01:33,000 --> 00:01:35,467 I felt like this overwhelming wave of emotion. 41 00:01:36,000 --> 00:01:38,233 Tuscany brought so much light. 42 00:01:40,767 --> 00:01:42,867 [Robbie] Despite not being Italian born, 43 00:01:42,867 --> 00:01:46,333 you can make the best Italian food on the planet. 44 00:01:48,767 --> 00:01:50,967 Tuscan cuisine really taught me 45 00:01:50,967 --> 00:01:54,266 that it's more important to cook with love 46 00:01:54,266 --> 00:01:56,100 than to go through the motions. 47 00:01:56,100 --> 00:01:58,900 I'm the type of chef to not just make food 48 00:01:58,900 --> 00:02:01,266 but to express myself through food, 49 00:02:01,266 --> 00:02:05,734 and to coax it into a simple symphony of flavor. 50 00:02:08,000 --> 00:02:09,567 My competitive nature 51 00:02:09,567 --> 00:02:11,967 comes from my hatred of losing. 52 00:02:11,967 --> 00:02:15,166 That fire to keep from losing is what keeps me in the game. 53 00:02:19,000 --> 00:02:20,867 [Julia] I've been told I was intimidating 54 00:02:20,867 --> 00:02:22,834 in pretty much every area of my life. 55 00:02:24,400 --> 00:02:27,100 My style of cooking is really rooted in my Italian heritage. 56 00:02:27,100 --> 00:02:28,800 My mom's parents are from Naples, 57 00:02:28,800 --> 00:02:31,100 and I often grew up making Sunday sauce. 58 00:02:31,100 --> 00:02:35,467 I went to Toscana Saporita, a magical culinary school in the Tuscan countryside. 59 00:02:35,467 --> 00:02:38,100 Takes me right back to making [indistinct] in Tuscany. 60 00:02:38,100 --> 00:02:41,600 I got to go truffle hunting and learned pizza making 61 00:02:41,600 --> 00:02:44,066 in an old, 100 years old pizza oven. 62 00:02:44,066 --> 00:02:44,834 Honestly, it's somewhere 63 00:02:44,834 --> 00:02:47,333 that I hold in such high reverence. 64 00:02:49,200 --> 00:02:50,367 Perfect. 65 00:02:50,367 --> 00:02:52,100 Everything about Tuscan cooking is, 66 00:02:52,100 --> 00:02:53,900 is food that's really cooked with passion and love. 67 00:02:53,900 --> 00:02:55,500 And it's really what made me wanna become a chef. 68 00:02:55,500 --> 00:02:57,967 I'm gonna win because I have the heart behind my food. 69 00:03:01,367 --> 00:03:02,767 [Dwight] This is my chance to show the world 70 00:03:02,767 --> 00:03:04,600 this guy from New York City 71 00:03:04,600 --> 00:03:06,367 can cook the best Tuscan food 72 00:03:06,367 --> 00:03:08,033 that the judges will ever taste. 73 00:03:09,667 --> 00:03:13,000 I have spent the last decade perfecting the Italian food 74 00:03:13,000 --> 00:03:15,867 and staying true to the Tuscan region. 75 00:03:15,867 --> 00:03:17,200 I just love the fact that 76 00:03:17,200 --> 00:03:18,700 they take great care of their ingredients 77 00:03:18,700 --> 00:03:22,533 and there's this aspect of the food being as fresh as possible. 78 00:03:23,500 --> 00:03:25,900 There is no one who is as skilled 79 00:03:25,900 --> 00:03:29,367 and cool and calm under pressure than me. 80 00:03:29,367 --> 00:03:31,066 Chopped separates the good from the great. 81 00:03:31,066 --> 00:03:33,066 When lights come on, I'll show you what I got. 82 00:03:36,500 --> 00:03:39,734 [Leigh] Italian food is my career, it's my whole life. 83 00:03:41,767 --> 00:03:44,500 I moved my life to Florence a little over two years, 84 00:03:44,500 --> 00:03:46,266 and my one sole focus 85 00:03:46,266 --> 00:03:48,100 was to learn any and everything that you can 86 00:03:48,100 --> 00:03:49,000 about Italian food. 87 00:03:49,000 --> 00:03:50,467 A little of this, a little of that 88 00:03:50,467 --> 00:03:53,367 and here we are18 years later and I have a restaurant 89 00:03:53,367 --> 00:03:54,967 on one of the busiest streets in Dallas, 90 00:03:54,967 --> 00:03:56,066 Via Triozzi. 91 00:03:56,066 --> 00:03:57,166 We're a pasta house. 92 00:03:57,166 --> 00:03:59,400 Very rustic, traditional to our core. 93 00:03:59,400 --> 00:04:01,567 I want to continue the legacy and traditions 94 00:04:01,567 --> 00:04:03,800 that I learned from Italy and my grandma. 95 00:04:03,800 --> 00:04:05,867 I mean, if we're not authentic and traditional, 96 00:04:05,867 --> 00:04:07,166 then what are we? 97 00:04:07,166 --> 00:04:08,200 [speaking foreign language] 98 00:04:08,200 --> 00:04:10,467 I have the passion and heart to bring home this win. 99 00:04:10,467 --> 00:04:12,367 And when you want it bad enough, 100 00:04:12,367 --> 00:04:13,667 not much will get in your way. 101 00:04:19,367 --> 00:04:20,867 -Ciao, chefs. -[all] Ciao. 102 00:04:20,867 --> 00:04:24,367 -Buongiorno. -Welcome to our Battle Italiano. 103 00:04:24,367 --> 00:04:27,000 The preliminary battles of this tournament, 104 00:04:27,000 --> 00:04:30,166 focus on four specific Italian regions. 105 00:04:30,166 --> 00:04:32,867 Four winners representing those regions 106 00:04:32,867 --> 00:04:34,667 face off in the finale. 107 00:04:34,667 --> 00:04:38,000 One chef will win $25,000 108 00:04:38,000 --> 00:04:41,500 and the title of Chopped Grand Champion. 109 00:04:41,500 --> 00:04:43,667 -Born for it. -I'm on his mind, Ted. 110 00:04:43,667 --> 00:04:46,467 Tuscan cuisine is incredibly fresh, 111 00:04:46,467 --> 00:04:49,000 local, seasonal and simple. 112 00:04:49,000 --> 00:04:50,567 Are you ready to show us 113 00:04:50,567 --> 00:04:53,266 all that Tuscan food has to offer? 114 00:04:53,266 --> 00:04:54,900 -Can't wait. -Let's go. 115 00:04:54,900 --> 00:04:57,734 Time to find out what's in this first basket. 116 00:05:00,867 --> 00:05:02,333 Go for it. 117 00:05:03,467 --> 00:05:04,867 Oh, wow! 118 00:05:04,867 --> 00:05:07,667 [Ted] And you've got cockscombs. 119 00:05:07,667 --> 00:05:09,867 [Robbie] Cockscomb is not my everyday repertoire, 120 00:05:09,867 --> 00:05:12,567 but it looks like a part of the chicken. 121 00:05:12,567 --> 00:05:14,600 But I'm just not sure which part. 122 00:05:14,600 --> 00:05:16,000 [Ted] Heirloom tomatoes. 123 00:05:16,000 --> 00:05:18,166 [Julia] Heirloom tomatoes? Hell, yeah. Let's go. 124 00:05:18,166 --> 00:05:20,433 -[Ted] Wild boar... -Wild boar. 125 00:05:21,367 --> 00:05:23,567 And cannellini beans. 126 00:05:23,567 --> 00:05:27,333 -[Leigh] So Tuscan. -Feeling the Tuscan vibes. 127 00:05:29,867 --> 00:05:32,533 [Ted] You'll have just 20 minutes for the appetizer round. 128 00:05:33,867 --> 00:05:34,867 The clock starts now. 129 00:05:35,867 --> 00:05:38,100 -Get set, go! Come on! -Let's go! 130 00:05:38,100 --> 00:05:39,767 [Gabe] Come on! Andiamo! 131 00:05:39,767 --> 00:05:41,033 Champagne. 132 00:05:42,266 --> 00:05:46,166 Judges, a tasty tour of Italy in five parts. 133 00:05:46,166 --> 00:05:48,500 It's been so thrilling, discovering how different 134 00:05:48,500 --> 00:05:50,200 and special the regions are. 135 00:05:50,200 --> 00:05:52,000 It's so fun. They really showcase 136 00:05:52,000 --> 00:05:54,000 the differences between each regions. 137 00:05:54,000 --> 00:05:55,900 You start to see the specialties. 138 00:05:55,900 --> 00:05:57,100 Whoo! 139 00:05:57,100 --> 00:05:59,767 Scott, you are joined by two special guest judges, 140 00:05:59,767 --> 00:06:02,166 chef and restaurateur, Tiffany Derry 141 00:06:02,166 --> 00:06:05,200 and Italian Cuisine authority and the host of Ciao House 142 00:06:05,200 --> 00:06:07,567 on Food Network, chef Gabe Bertaccini. 143 00:06:07,567 --> 00:06:09,266 [Gabe] This is very exciting for me, guys. 144 00:06:09,266 --> 00:06:11,200 I grew up in Florence, in Toscana. 145 00:06:11,200 --> 00:06:13,767 So we're always called mangiatori di fagioli. 146 00:06:13,767 --> 00:06:16,667 Bean eaters because beans, especially cannellini beans, 147 00:06:16,667 --> 00:06:18,266 we use them in so many ways. 148 00:06:18,266 --> 00:06:19,266 Also the one in the can, 149 00:06:19,266 --> 00:06:21,767 it's cool because you can use the liquid as well. 150 00:06:21,767 --> 00:06:23,300 Let's talk about cockscomb. 151 00:06:23,300 --> 00:06:24,867 [Scott] I used to do a ragout out of it. 152 00:06:24,867 --> 00:06:29,600 That product itself is just so full of cartilage 153 00:06:29,600 --> 00:06:32,100 and just really deep, beautiful flavor. 154 00:06:32,100 --> 00:06:33,700 Yep. 155 00:06:33,700 --> 00:06:37,100 The cockscombs are throwing me for a loop, for sure. 156 00:06:37,100 --> 00:06:39,000 Never have I ever cooked with them. 157 00:06:39,000 --> 00:06:42,200 But you can turn really anything into a meatball. 158 00:06:42,200 --> 00:06:44,300 Chef Leigh, what are you making there? 159 00:06:44,300 --> 00:06:48,867 I am doing a cinghiale and rooster comb meatball 160 00:06:48,867 --> 00:06:50,800 with a cannellini bean puree 161 00:06:50,800 --> 00:06:55,200 and topped with a sauteed tomato concoction. 162 00:06:55,200 --> 00:06:58,667 Chef Leigh, I have been hunting wild boar in Tuscany 163 00:06:58,667 --> 00:07:00,467 since I was 12 with my grandpa. 164 00:07:00,467 --> 00:07:02,166 No pressure, just so you know, No pressure. 165 00:07:02,166 --> 00:07:03,467 -Okay. -All right? 166 00:07:03,467 --> 00:07:05,000 [Leigh] So I'm making my meatballs 167 00:07:05,000 --> 00:07:07,166 by combining the ground wild boar, 168 00:07:07,166 --> 00:07:10,767 with diced cockscomb, garlic, chopped parsley 169 00:07:10,767 --> 00:07:12,367 and grated pecorino romano. 170 00:07:12,367 --> 00:07:14,000 [Gabe] You know, I am concerned. 171 00:07:14,000 --> 00:07:15,800 I mean, it's a very lean meat, you know? 172 00:07:15,800 --> 00:07:17,166 -Where's the fat? -What are you gonna put in it? 173 00:07:17,166 --> 00:07:18,266 Where is the fat? 174 00:07:19,667 --> 00:07:22,367 [Robbie] I'm anxious to see what cut is in there. 175 00:07:22,967 --> 00:07:24,467 Robbie, what's going on? 176 00:07:24,467 --> 00:07:29,000 So I am going to do a little bit of seared wild boar medallions, 177 00:07:29,000 --> 00:07:33,767 a warm cannellini bean salad with some crispy cockscomb 178 00:07:33,767 --> 00:07:37,834 and a little bit of tomato in balsamic. 179 00:07:38,166 --> 00:07:39,500 All right, Chef. 180 00:07:39,500 --> 00:07:42,000 I want to do a balsamic sear on this wild boar 181 00:07:42,000 --> 00:07:43,867 and a little bit of seasoning. 182 00:07:43,867 --> 00:07:47,467 Simple flavors to represent Tuscan cuisine. 183 00:07:47,467 --> 00:07:49,567 I add sugar to the heirloom tomatoes 184 00:07:49,567 --> 00:07:52,166 to bring out the natural sweetness in the tomatoes. 185 00:07:52,166 --> 00:07:54,066 But I also add balsamic vinegar 186 00:07:54,066 --> 00:07:56,166 because I want a balance of the two. 187 00:07:57,166 --> 00:07:58,667 -Chef Dwight. -Buongiorno. 188 00:07:58,667 --> 00:08:00,367 What's, what's going on in your kitchen? 189 00:08:00,367 --> 00:08:02,667 I'm gonna do, like, a beautiful seared boar 190 00:08:02,667 --> 00:08:04,500 with a warm bean salad 191 00:08:04,500 --> 00:08:06,367 and a fresh tomato vinaigrette. 192 00:08:06,367 --> 00:08:09,166 -[Tiffany] All right. -Beautiful. I like that. 193 00:08:09,166 --> 00:08:12,767 [Dwight] Tuscan food is humble food, and it's never too complicated. 194 00:08:12,767 --> 00:08:15,367 And I'm staying true to Tuscany 195 00:08:15,367 --> 00:08:17,000 in this round by keeping it simple. 196 00:08:17,000 --> 00:08:18,767 I rinse off the cannellini beans, 197 00:08:18,767 --> 00:08:21,166 and then add in my cockscomb in there 198 00:08:21,166 --> 00:08:22,934 and kind of warmed it all together. 199 00:08:24,100 --> 00:08:26,100 I feel like he needs a lot more garlic 200 00:08:26,100 --> 00:08:27,567 and tomato and things like that. 201 00:08:27,567 --> 00:08:30,567 You could really kind of double down on that deep, beautiful flavor. 202 00:08:30,567 --> 00:08:31,567 I agree. 203 00:08:32,600 --> 00:08:34,266 [Leigh] We need some music down here. 204 00:08:34,266 --> 00:08:35,467 [Julia] I know, right? 205 00:08:35,467 --> 00:08:38,567 I've been lucky enough to cook and eat in Tuscany. 206 00:08:38,567 --> 00:08:40,100 My time there introduced me 207 00:08:40,100 --> 00:08:41,867 to the heart of Tuscan cooking, 208 00:08:41,867 --> 00:08:44,033 and that's something I really can deliver. 209 00:08:44,600 --> 00:08:46,166 Julia, what's going on there? 210 00:08:46,166 --> 00:08:47,266 Oh, yeah, I'm doing 211 00:08:47,266 --> 00:08:50,767 a seared boar, um, over fresh tomato. 212 00:08:50,767 --> 00:08:53,166 I'm kind of doing a little nod to ...candy, 213 00:08:53,166 --> 00:08:56,367 so, beans, with the cockscomb 214 00:08:56,367 --> 00:08:58,367 marinated with some capers and olives. 215 00:08:58,367 --> 00:09:00,166 -That sounds good. -Thank you. 216 00:09:00,166 --> 00:09:01,166 [Gabe] Love the flavors. 217 00:09:01,166 --> 00:09:04,000 ...candy which is, essentially, taking pork 218 00:09:04,000 --> 00:09:04,967 and oil packing it, 219 00:09:04,967 --> 00:09:07,066 and it's often served over beans. 220 00:09:07,066 --> 00:09:08,767 So with the cockscomb, 221 00:09:08,767 --> 00:09:11,266 I think, "Oh, okay, that can kind of stand in 222 00:09:11,266 --> 00:09:12,934 as the pork in this element." 223 00:09:13,667 --> 00:09:15,934 Chefs, less than 15 minutes left here. 224 00:09:18,166 --> 00:09:19,900 [Leigh] I'm making a cannellini bean puree 225 00:09:19,900 --> 00:09:20,900 out of olive oil 226 00:09:20,900 --> 00:09:22,867 and a little bit of crushed red pepper as well, 227 00:09:22,867 --> 00:09:24,166 to give a little bit of heat. 228 00:09:25,600 --> 00:09:28,166 The heirloom tomatoes, they shine how they are. 229 00:09:29,467 --> 00:09:30,467 Put them in the pan, 230 00:09:30,467 --> 00:09:33,934 olive oil, garlic and let them do their thing. 231 00:09:35,367 --> 00:09:36,867 How you guys doing down there? 232 00:09:36,867 --> 00:09:38,266 [Julia] Doing good. How are you? 233 00:09:38,266 --> 00:09:40,000 I taste the marinade white bean mixture, 234 00:09:40,000 --> 00:09:42,000 and I'm like, "Hell, yeah, that tastes delicious." 235 00:09:42,000 --> 00:09:43,533 And then I add the cockscombs. 236 00:09:45,467 --> 00:09:47,667 [Robbie] My plan with the cockscomb is to see 237 00:09:47,667 --> 00:09:49,367 if I can get it crispy in the fryer, 238 00:09:49,367 --> 00:09:50,367 and then I want to add it 239 00:09:50,367 --> 00:09:53,000 as a crispy component to my bean saute. 240 00:09:53,000 --> 00:09:55,166 [sizzling and popping] 241 00:09:55,166 --> 00:09:56,100 -Hold on. -That's true. 242 00:09:56,100 --> 00:09:57,734 -Ted-- -Look at that. 243 00:09:59,000 --> 00:10:01,200 Oh, holy smoke. 244 00:10:01,200 --> 00:10:02,667 Everybody step back. 245 00:10:04,266 --> 00:10:05,967 That may not be the best idea. 246 00:10:06,567 --> 00:10:07,967 [dramatic music playing] 247 00:10:18,367 --> 00:10:20,300 Chef Robbie frying those cockscombs, 248 00:10:20,300 --> 00:10:21,900 they're bursting and popping. 249 00:10:21,900 --> 00:10:25,300 These are boiled. I think there's a lot of residual liquid and fat 250 00:10:25,300 --> 00:10:27,533 underneath that skin on the exterior. 251 00:10:28,367 --> 00:10:30,600 [Robbie] I might have went the wrong direction, 252 00:10:30,600 --> 00:10:33,066 but I taste it, and I realize that it is getting 253 00:10:33,066 --> 00:10:34,567 a little bit crispy, like I like it. 254 00:10:34,567 --> 00:10:35,767 So I'm gonna chop it up 255 00:10:35,767 --> 00:10:37,233 and incorporate it in my saute. 256 00:10:38,100 --> 00:10:39,367 Chef Robbie, how you looking? 257 00:10:39,367 --> 00:10:40,634 Looking cute. Feeling cute? 258 00:10:41,467 --> 00:10:43,767 [Ted] Two minutes, Chefs. 259 00:10:43,767 --> 00:10:46,367 [Dwight] I'm going to use my heirloom tomatoes to make a vinaigrette. 260 00:10:46,367 --> 00:10:47,767 I want chunks of tomato 261 00:10:47,767 --> 00:10:49,800 and add olive oil and champagne vinegar. 262 00:10:49,800 --> 00:10:51,667 I decided to use radicchio 263 00:10:51,667 --> 00:10:54,100 and endives as a base of my salad 264 00:10:54,100 --> 00:10:55,467 to highlight Tuscany. 265 00:10:56,500 --> 00:10:58,166 It's time to slice my wild boar. 266 00:11:00,166 --> 00:11:03,467 -Ooh, Dwight's boar looks cooked! -Really hammered that boar. 267 00:11:03,467 --> 00:11:06,300 -Yeah. -[Dwight] It's a little bit overcooked 268 00:11:06,300 --> 00:11:07,900 and I'm someone who takes 269 00:11:07,900 --> 00:11:10,200 a lot of pride in nailing temperatures. 270 00:11:10,200 --> 00:11:11,634 But this one got away from me. 271 00:11:12,500 --> 00:11:14,600 [Ted] One minute to get it done, chefs. 272 00:11:14,600 --> 00:11:15,800 [Julia] With my heirloom tomatoes, 273 00:11:15,800 --> 00:11:17,100 I'm gonna keep it really simple. 274 00:11:17,100 --> 00:11:18,367 I'm just gonna salt them 275 00:11:18,367 --> 00:11:20,066 and season 'em with oil and lemon. 276 00:11:20,867 --> 00:11:22,166 30 seconds, Chefs. 277 00:11:22,166 --> 00:11:24,767 -All four Ingredients. -Come on, chefs. 278 00:11:24,767 --> 00:11:26,934 -Let's go, chefs. Let's go. -Y'all got it. 279 00:11:30,300 --> 00:11:33,166 Chefs, gotta finish those plates up right now. 280 00:11:33,166 --> 00:11:36,667 Ten, nine, eight, seven... 281 00:11:36,667 --> 00:11:42,667 -Come on, guys. -...six, five, four, three, two, one. 282 00:11:42,667 --> 00:11:44,467 Yeah, put some extra virgin olive oil. 283 00:11:44,467 --> 00:11:45,567 -[Ted] Time's up! -[Tiffany] All right. 284 00:11:45,567 --> 00:11:47,000 Good job. 285 00:11:47,000 --> 00:11:50,400 -[speaking Italian] -[all applauding] 286 00:11:50,400 --> 00:11:51,834 My God. 287 00:11:53,166 --> 00:11:54,667 [Robbie] I feel fantastic. 288 00:11:54,667 --> 00:11:56,100 I like the cook on my meat. 289 00:11:56,100 --> 00:11:57,934 I would serve this plate in my restaurant. 290 00:12:01,467 --> 00:12:03,600 [Dwight] The wild boar, I think I seared it a little too much 291 00:12:03,600 --> 00:12:05,266 but the flavors are there. 292 00:12:05,266 --> 00:12:07,100 So let's see what the judges think. 293 00:12:07,100 --> 00:12:08,734 [dramatic music playing] 294 00:12:13,000 --> 00:12:15,500 For this Battle Italiano appetizer round, 295 00:12:15,500 --> 00:12:19,367 we've given you cockscombs, heirloom tomatoes, 296 00:12:19,367 --> 00:12:23,166 wild boar and cannellini beans. 297 00:12:23,166 --> 00:12:25,567 Chef Leigh, please tell us about your dish. 298 00:12:25,567 --> 00:12:28,000 I lived in Tuscany for a little over two years, 299 00:12:28,000 --> 00:12:30,667 and when I saw those, those ingredients in the basket, 300 00:12:30,667 --> 00:12:32,400 I definitely got a little excited. 301 00:12:32,400 --> 00:12:35,400 Today you have a polpette cinghiale, 302 00:12:35,400 --> 00:12:37,100 pureed cannellini beans, 303 00:12:37,100 --> 00:12:40,033 then the wild boar rooster comb meatball. 304 00:12:42,266 --> 00:12:44,467 Um, I like this dish. 305 00:12:44,467 --> 00:12:46,767 The fact that you ground the wild boar 306 00:12:46,767 --> 00:12:49,133 and the cockscomb, I think it's such a smart move. 307 00:12:50,000 --> 00:12:51,567 But it needs fat. 308 00:12:51,567 --> 00:12:54,367 You have to think about, you know, pancetta to, 309 00:12:54,367 --> 00:12:55,667 kind of, bring up the fat 310 00:12:55,667 --> 00:12:57,967 that wild boar just doesn't have, right? 311 00:12:57,967 --> 00:13:01,533 Cannellini beans, a puree, beautiful way to go. 312 00:13:02,166 --> 00:13:03,567 Great use of the baskets 313 00:13:03,567 --> 00:13:05,166 -and they think this is a great intro to who you are. -Thank you, chef. 314 00:13:05,166 --> 00:13:06,767 -Thank you. -I love the red, 315 00:13:06,767 --> 00:13:09,100 I love the browning of the meatballs, 316 00:13:09,100 --> 00:13:10,567 I love the white, I love the green. 317 00:13:10,567 --> 00:13:13,166 Like, this just looks right. 318 00:13:13,166 --> 00:13:14,700 Really love the beans in particular. 319 00:13:14,700 --> 00:13:16,467 I love the texture that you created. 320 00:13:16,467 --> 00:13:17,867 Perfect consistency. 321 00:13:17,867 --> 00:13:20,567 It's a really nice, composed dish. Good job. 322 00:13:20,567 --> 00:13:21,967 Thank you. 323 00:13:21,967 --> 00:13:23,967 Well, Chef, you lived in Tuscany for two years. 324 00:13:23,967 --> 00:13:25,000 How did you pull that off? 325 00:13:25,000 --> 00:13:26,967 Well, long story short. 326 00:13:26,967 --> 00:13:29,000 I was working a job I didn't like. 327 00:13:29,000 --> 00:13:33,667 So in 2015, I, I moved my life to Florence. 328 00:13:33,667 --> 00:13:35,867 Enrolled in culinary school in Tuscany, 329 00:13:35,867 --> 00:13:38,100 took every culinary course they offered. 330 00:13:38,100 --> 00:13:39,567 Thank you, Chef Leigh. 331 00:13:39,567 --> 00:13:41,500 -Next up, is chef Dwight. -I made for you 332 00:13:41,500 --> 00:13:47,100 a Tuscan heirloom cannellini bean salad with cockscomb 333 00:13:47,100 --> 00:13:51,433 with seared boar, and a tomato vinaigrette. 334 00:13:52,500 --> 00:13:55,867 Okay. The wild boar is seasoned delicious. 335 00:13:55,867 --> 00:13:57,200 I'm loving the flavor. 336 00:13:57,200 --> 00:13:58,767 It's just over cooked. 337 00:13:58,767 --> 00:13:59,834 Okay. 338 00:14:01,767 --> 00:14:03,967 I agree. The wild boar is overcooked. 339 00:14:03,967 --> 00:14:05,266 It's seasoned great. 340 00:14:05,266 --> 00:14:08,600 I think to be honest, Chef, the best thing about this dish 341 00:14:08,600 --> 00:14:10,266 is the tomato vinaigrette. 342 00:14:10,266 --> 00:14:11,967 Because it need the acidity 343 00:14:11,967 --> 00:14:14,033 and that, you know, brightness into the dish. 344 00:14:17,166 --> 00:14:19,767 [Scott] Chef, I like the radicchio, I like the endive. 345 00:14:19,767 --> 00:14:22,200 I think it's great, but it's really not integrated 346 00:14:22,200 --> 00:14:23,367 as part of this dish 347 00:14:23,367 --> 00:14:26,000 and that usage of the cockscomb with the beans, 348 00:14:26,000 --> 00:14:27,567 just not developed. 349 00:14:27,567 --> 00:14:29,166 Make like a chicharron on top. 350 00:14:29,166 --> 00:14:30,800 You wanna showcase these ingredients. 351 00:14:30,800 --> 00:14:33,066 You wanna lean into them a little bit more. 352 00:14:33,667 --> 00:14:34,667 Thank you, Chef. 353 00:14:34,667 --> 00:14:35,900 Thank you, Chef Dwight. 354 00:14:35,900 --> 00:14:37,367 Next up, Chef Julia. 355 00:14:37,367 --> 00:14:41,100 I have a marinated white bean and cockscomb 356 00:14:41,100 --> 00:14:43,433 over heirloom tomato with seared boar. 357 00:14:46,800 --> 00:14:48,567 Chef Julia, what you did 358 00:14:48,567 --> 00:14:50,567 when you got there with the cannellini bean? 359 00:14:50,567 --> 00:14:51,767 I call it a ragout, if you will. 360 00:14:51,767 --> 00:14:53,200 -Yeah. -Works very well. 361 00:14:53,200 --> 00:14:55,066 -One can have a bowl of just that. -[chuckles] 362 00:14:56,100 --> 00:14:57,900 I mean, I love the simplicity here. 363 00:14:57,900 --> 00:14:59,467 I think these tomatoes are great. 364 00:14:59,467 --> 00:15:02,900 It's tomatoes and the beans, it's like money. 365 00:15:02,900 --> 00:15:05,000 But those cockscombs, they seem to be just a little 366 00:15:05,000 --> 00:15:07,567 bit boiled and kind of tossed with those, with those beans. 367 00:15:07,567 --> 00:15:09,100 Um, I think you could've developed 368 00:15:09,100 --> 00:15:10,667 the flavor on that a little bit. 369 00:15:10,667 --> 00:15:11,967 Thank you for the feedback. That's excellent. 370 00:15:11,967 --> 00:15:14,467 -Cheers. -I like how you handle the cannellini beans. 371 00:15:14,467 --> 00:15:15,900 I like the vinaigrette here, 372 00:15:15,900 --> 00:15:18,000 but I'm missing some crunch here. 373 00:15:18,000 --> 00:15:20,433 It all starts to feel the same. 374 00:15:21,967 --> 00:15:23,900 What inspired you to take this direction, Chef? 375 00:15:23,900 --> 00:15:26,200 I had the opportunity to go to Tuscany 376 00:15:26,200 --> 00:15:28,066 when my dad died super suddenly. 377 00:15:28,066 --> 00:15:31,166 He always told me to pursue my passions. 378 00:15:31,166 --> 00:15:32,600 I went to cook there. 379 00:15:32,600 --> 00:15:34,467 I think that the cool thing about Tuscany 380 00:15:34,467 --> 00:15:36,166 is it reminds me a lot of spending summers 381 00:15:36,166 --> 00:15:37,266 at my grandfather's farm, 382 00:15:37,266 --> 00:15:38,300 and my grandmother would just say, 383 00:15:38,300 --> 00:15:39,767 "Go down to the garden and pick what's ready." 384 00:15:39,767 --> 00:15:41,900 And that would be what we made for dinner. 385 00:15:41,900 --> 00:15:42,800 [Ted] Very nice. 386 00:15:42,800 --> 00:15:45,667 Thank you, Chef Julia. Finally, Chef Robbie. 387 00:15:45,667 --> 00:15:46,800 So in front of you, 388 00:15:46,800 --> 00:15:49,367 you have a balsamic seared wild boar 389 00:15:49,367 --> 00:15:52,734 saute of fried cockscombs and cannellini beans. 390 00:15:57,200 --> 00:15:59,567 I love how you treated the beans. 391 00:15:59,567 --> 00:16:03,000 You know, you really let the whole flavor develop. 392 00:16:03,000 --> 00:16:06,567 I like how you integrated the cockscomb with the beans. 393 00:16:06,567 --> 00:16:07,467 It makes me feel like 394 00:16:07,467 --> 00:16:09,000 I'm right at a lunch in Tuscany. 395 00:16:09,000 --> 00:16:10,367 -Great job. -That's an awesome compliment. 396 00:16:10,367 --> 00:16:11,700 Thank you. 397 00:16:11,700 --> 00:16:14,100 You were the only one that 398 00:16:14,100 --> 00:16:17,200 added a little bit of crunch on your cockscomb, 399 00:16:17,200 --> 00:16:19,200 which we saw the explosion happening. 400 00:16:19,200 --> 00:16:22,166 -[all laughing] -Terrifying, but happy you got it out of there. 401 00:16:22,166 --> 00:16:24,867 And you know, the way that you, sort of, almost 402 00:16:24,867 --> 00:16:27,967 wilted the skin of the cannellini beans, 403 00:16:27,967 --> 00:16:31,934 created again, another contrast as we're eating it. 404 00:16:34,567 --> 00:16:37,834 But but the wild boar, it's not seasoned properly. 405 00:16:39,400 --> 00:16:40,634 It needs more salt. 406 00:16:41,567 --> 00:16:44,200 [Scott] I like the cook on the wild boar. 407 00:16:44,200 --> 00:16:46,533 I feel like it does need to be seasoned a little bit more. 408 00:16:48,000 --> 00:16:50,000 But yeah. Good-- Really good flavor development. 409 00:16:50,000 --> 00:16:51,900 -Thank you very much. Appreciate the feedback. -Good job. 410 00:16:51,900 --> 00:16:53,867 -Chef Robbie, thank you. -You're welcome. 411 00:16:53,867 --> 00:16:55,500 Bravo to all of you. 412 00:16:55,500 --> 00:16:58,634 But as you know, we must say arrivederci to one chef. 413 00:16:59,266 --> 00:17:01,200 Thank you. 414 00:17:01,200 --> 00:17:04,800 [Robbie] The judge's critique about my wild board being not salted enough 415 00:17:04,800 --> 00:17:06,567 does give me a little bit of pause. 416 00:17:06,567 --> 00:17:10,033 Anything like that could lose you $25,000. 417 00:17:11,967 --> 00:17:13,266 [Leigh] It needed fat. 418 00:17:13,266 --> 00:17:15,500 So, kicking myself about that one, 419 00:17:15,500 --> 00:17:18,367 but there's always, hopefully, time to come back from it. 420 00:17:20,400 --> 00:17:22,567 [dramatic music playing] 421 00:17:33,200 --> 00:17:35,233 Who's dish is on the chopping block? 422 00:17:44,767 --> 00:17:46,734 Chef Dwight, you've been chopped. 423 00:17:46,900 --> 00:17:48,567 Judges. 424 00:17:48,567 --> 00:17:49,567 [Gabe] Chef Dwight, 425 00:17:49,567 --> 00:17:52,767 unfortunately, your wild boar was way overcooked, 426 00:17:52,767 --> 00:17:55,867 and the cannellini beans together with the cockscomb 427 00:17:55,867 --> 00:17:59,433 really failed to make this a one dish. 428 00:18:00,300 --> 00:18:02,667 So, because of that, you have been chopped. 429 00:18:02,667 --> 00:18:03,867 Understood. Thank you. 430 00:18:06,100 --> 00:18:07,600 Although I'm not moving forward, 431 00:18:07,600 --> 00:18:09,567 I think that this will just catapult me 432 00:18:09,567 --> 00:18:11,066 to, to just work even harder. 433 00:18:11,066 --> 00:18:13,400 This is definitely not a loss for me. 434 00:18:13,400 --> 00:18:14,934 This is just growth. 435 00:18:18,000 --> 00:18:20,367 Chef Leigh, Chef Julia, Chef Robbie, 436 00:18:20,867 --> 00:18:22,333 second baskets awaits. 437 00:18:26,100 --> 00:18:27,166 Please open 'em up. 438 00:18:27,800 --> 00:18:30,266 [speaking indistinctly] 439 00:18:30,266 --> 00:18:31,500 Love it. 440 00:18:31,500 --> 00:18:33,000 Holy moly! 441 00:18:33,000 --> 00:18:35,266 [Ted] You've got porterhouse steaks. 442 00:18:35,266 --> 00:18:36,467 Oh, boy. 443 00:18:36,467 --> 00:18:38,800 That's got some weight to it right there. 444 00:18:38,800 --> 00:18:40,767 [Ted] You also have chicken liver crostini. 445 00:18:40,767 --> 00:18:43,967 -[Leigh] So Tuscan. -[Ted] Tuscan Kale. 446 00:18:43,967 --> 00:18:45,367 [Julia] Always love the kale. 447 00:18:46,000 --> 00:18:49,367 And Negroni gelatin shots. 448 00:18:49,367 --> 00:18:52,000 [Robbie] I mean, can we do one of these shots? It's like... 449 00:18:52,000 --> 00:18:54,166 Could use a drink after all this, right? 450 00:18:54,166 --> 00:18:55,800 It's a good mix, that's for sure. 451 00:18:55,800 --> 00:18:57,066 Very Tuscan. 452 00:18:57,066 --> 00:18:58,734 [Ted] Thirty minutes on the countdown clock. 453 00:18:59,200 --> 00:19:00,867 Time starts now. 454 00:19:00,867 --> 00:19:03,166 -[all cheering] -Come on! 455 00:19:03,166 --> 00:19:04,967 Let's bring Tuscany home here. 456 00:19:05,667 --> 00:19:07,467 Judges, many notable Tuscans 457 00:19:07,467 --> 00:19:09,100 have gone down in the history. 458 00:19:09,100 --> 00:19:11,467 Michelangelo, Dante, Galileo... 459 00:19:11,467 --> 00:19:15,667 Can these chefs bring the brilliance? 460 00:19:15,667 --> 00:19:19,800 [Gabe] This is a basket of celebration of Toscana. 461 00:19:19,800 --> 00:19:20,900 That's steak, 462 00:19:20,900 --> 00:19:24,300 which, by the way, in Tuscany, comes from chianina cows. 463 00:19:24,300 --> 00:19:26,133 Those big white cows. 464 00:19:27,300 --> 00:19:28,200 Very priced. 465 00:19:28,200 --> 00:19:30,367 I mean, the way we usually prep it, 466 00:19:30,367 --> 00:19:32,767 it's very simply grilling it. 467 00:19:32,767 --> 00:19:34,266 I think all the ingredients here 468 00:19:34,266 --> 00:19:35,767 really need to be centered 469 00:19:35,767 --> 00:19:37,734 around the beautiful porterhouse. 470 00:19:40,000 --> 00:19:41,367 [Julia] Oh, those are nice. 471 00:19:42,000 --> 00:19:43,800 The Bistecca alla Fiorentina 472 00:19:43,800 --> 00:19:45,867 is the traditional steak of Florence 473 00:19:45,867 --> 00:19:48,767 and the chicken liver in Tuscany is everywhere. 474 00:19:48,767 --> 00:19:51,500 And I decided to use the chicken liver crostini 475 00:19:51,500 --> 00:19:54,834 as a crust on the outside of the filet. 476 00:19:56,000 --> 00:19:57,767 -[Tiffany] Chicken liver crostini. -Chicken liver crostini. 477 00:19:57,767 --> 00:19:59,367 I mean, this is a crostino Toscano. 478 00:19:59,367 --> 00:20:02,367 It's a staple in every trattoria in Firenze. 479 00:20:02,367 --> 00:20:04,200 It has this beautiful umami flavor. 480 00:20:04,200 --> 00:20:07,367 [Tiffany] One of the reasons I like the idea of using that chicken liver, 481 00:20:07,367 --> 00:20:10,166 you get that, like, fatty, and that richness 482 00:20:10,166 --> 00:20:12,600 that can also feel like an aged steak. 483 00:20:12,600 --> 00:20:15,467 And if you would have put out the olive right over it... 484 00:20:15,467 --> 00:20:17,900 -Oh, my God, Tiffany. I'm loving this. -Yum. 485 00:20:17,900 --> 00:20:19,266 -That's like, a great idea. -Sounds so good. 486 00:20:21,066 --> 00:20:25,200 I see these chicken liver mousse crostinis 487 00:20:25,200 --> 00:20:28,667 and I know exactly what I'm gonna do. 488 00:20:28,667 --> 00:20:32,000 All right, Chef. Robbie, see you're doing a little light work over there. 489 00:20:32,000 --> 00:20:36,200 Oh, yeah. So I got compound butter with our chicken liver mousse. 490 00:20:36,200 --> 00:20:41,000 Gonna do a little Tuscan kale and crouton panzanella 491 00:20:41,000 --> 00:20:42,867 with a little bit of vinaigrette from the Negroni. 492 00:20:43,166 --> 00:20:44,400 Okay. 493 00:20:44,400 --> 00:20:48,066 So I'm making a pan roasted filet in the Fiorentina style. 494 00:20:48,066 --> 00:20:50,900 Fiorentina style is with fresh herbs, 495 00:20:50,900 --> 00:20:52,967 like, rosemary, sage, thyme... 496 00:20:52,967 --> 00:20:54,166 I got some feedback 497 00:20:54,166 --> 00:20:55,367 about seasoning in the last round, 498 00:20:55,367 --> 00:20:56,667 so wanna make sure 499 00:20:56,667 --> 00:20:59,166 that this is seasoned all the way around. 500 00:20:59,166 --> 00:21:03,867 Negroni gelatin shots, Campari, gin and vermouth. 501 00:21:03,867 --> 00:21:06,100 -[Gabe] Hmm-hmm. -A little bit of gelatin inside there. 502 00:21:06,100 --> 00:21:09,367 -[Gabe] Yep. -It's kind of, like, a sophisticated cocktail 503 00:21:09,367 --> 00:21:11,433 -meets frat boy. -Frat boy. 504 00:21:12,400 --> 00:21:14,400 That Kale is a little assertive. 505 00:21:14,400 --> 00:21:15,734 It needs to be broken down. 506 00:21:15,734 --> 00:21:18,900 [Tiffany] Mm-hmm. I mean, you have wilted it down just a little bit 507 00:21:18,900 --> 00:21:21,500 and you had little jell-o like little pieces in there. 508 00:21:21,500 --> 00:21:24,400 Maybe you add some orange and fennel or something else 509 00:21:24,400 --> 00:21:26,567 so that you play with the flavors 510 00:21:26,567 --> 00:21:28,166 that you're already gonna get. 511 00:21:28,166 --> 00:21:29,367 [Scott] It's a great idea. 512 00:21:29,367 --> 00:21:31,066 At the pizza place I worked at, 513 00:21:31,066 --> 00:21:32,667 it used to be kale jail when you were stuck 514 00:21:32,667 --> 00:21:33,967 just cleaning the pieces of kale. 515 00:21:33,967 --> 00:21:37,667 I'm gonna use my Negroni gelatin shot to marinate my Tuscan kale 516 00:21:37,667 --> 00:21:39,767 adding orange peel and pistachios. 517 00:21:39,767 --> 00:21:42,100 Chef Julia, what do you have working over there? 518 00:21:42,100 --> 00:21:43,767 [Julia] Cooking awesome fillets, 519 00:21:43,767 --> 00:21:48,467 kale massaged with a little bit of gummy vinaigrette. 520 00:21:48,467 --> 00:21:50,200 I'm making a juniper crusted steak 521 00:21:50,200 --> 00:21:51,333 with kale salad. 522 00:21:54,767 --> 00:21:56,266 Once my Tuscan kale is prepped, 523 00:21:56,266 --> 00:21:58,266 I start massaging it with olive oil, 524 00:21:58,266 --> 00:22:00,066 salt and lemon because I know that 525 00:22:00,066 --> 00:22:01,634 it needs to break down a little bit. 526 00:22:02,900 --> 00:22:05,166 14 minutes on the clock, chefs. 527 00:22:07,667 --> 00:22:10,000 We had the similar idea on this kale, Julia. 528 00:22:10,000 --> 00:22:11,367 [Julia] Oh, did we? 529 00:22:11,367 --> 00:22:13,867 [Leigh] Negroni is an Italian digestive, 530 00:22:13,867 --> 00:22:15,367 but has a very bitter taste. 531 00:22:15,367 --> 00:22:18,100 Also, Kale has a bitterness to it as well. 532 00:22:18,100 --> 00:22:19,400 If I add the vinegar 533 00:22:19,400 --> 00:22:21,667 to reduce down the Negroni shot, 534 00:22:21,667 --> 00:22:23,600 I feel like they'll counter each other. 535 00:22:23,600 --> 00:22:25,166 And then I'm taking some of the fat 536 00:22:25,166 --> 00:22:26,667 ...the filets 537 00:22:26,667 --> 00:22:28,467 and rendering it in a saute pan 538 00:22:28,467 --> 00:22:31,834 so I can use the beef fat... and saute my kale. 539 00:22:36,000 --> 00:22:38,066 [Robbie] Panzanella is a Tuscan bread salad. 540 00:22:38,066 --> 00:22:42,100 So I'm gonna be using the actual crostini for my panzanella. 541 00:22:42,100 --> 00:22:44,800 I'm mixing that with the chopped Tuscan kale. 542 00:22:44,800 --> 00:22:47,100 And then I'm making the Negroni vinaigrette. 543 00:22:47,100 --> 00:22:49,100 So I take the Negroni shots, 544 00:22:49,100 --> 00:22:51,033 have a little bit of sauteed shallots. 545 00:22:52,567 --> 00:22:54,400 All right, chefs, nine minutes to go. 546 00:22:54,400 --> 00:22:57,266 -Julia, how you doing? -I'm doing all right. 547 00:22:57,266 --> 00:22:58,867 I'm gonna use the chicken liver crostini 548 00:22:58,867 --> 00:23:00,967 to make a crouton for my kale salad. 549 00:23:00,967 --> 00:23:03,467 And I'm going to add some sage 550 00:23:03,467 --> 00:23:05,467 and, kind of, toast it on both sides. 551 00:23:05,467 --> 00:23:07,000 And I'm gonna use the grill pan 552 00:23:07,000 --> 00:23:08,767 to get a nice sear on the steak. 553 00:23:08,767 --> 00:23:10,700 I love juniper because I feel like it adds 554 00:23:10,700 --> 00:23:12,700 a, sort of, complex freshness. 555 00:23:12,700 --> 00:23:16,166 And I feel like it would be really good as a crust on a steak. 556 00:23:17,567 --> 00:23:20,367 [Tiffany] Julia has this flat top grill going. 557 00:23:20,367 --> 00:23:22,900 She has, essentially, almost no fat on the pan, 558 00:23:22,900 --> 00:23:25,467 and Leigh's pan back there looks really hot. 559 00:23:29,967 --> 00:23:31,767 I see Leigh, and it looks like she's in trouble. 560 00:23:31,767 --> 00:23:34,066 It smells burnt, and there's smoke in the air. 561 00:23:34,066 --> 00:23:37,233 Whatever she put on the filet, she's burnt it. 562 00:23:40,500 --> 00:23:42,900 I realize that the chicken liver breadcrumb mixture 563 00:23:42,900 --> 00:23:45,000 has, has taken on a nice char, 564 00:23:45,000 --> 00:23:47,200 and I start to panic a little bit. 565 00:23:47,200 --> 00:23:48,667 [Ted] One minute left on the clock. 566 00:23:48,667 --> 00:23:50,367 -All right, guys, come on. -[Scott] Whoo-hoo. 567 00:23:50,367 --> 00:23:52,066 -[Tiffany] Last minute. -[Gabe] Last-minute touches. 568 00:23:52,066 --> 00:23:54,200 [Leigh] But there's no time at this point. 569 00:23:54,200 --> 00:23:56,200 So I'm fully committed on the filet. 570 00:23:56,200 --> 00:24:01,300 This round seems to be shaking people a little bit. 571 00:24:01,300 --> 00:24:05,233 What we're seeing here is the Tuscan dream meet the Chopped kitchen. 572 00:24:06,667 --> 00:24:08,667 Last ten seconds to work, chefs. 573 00:24:08,667 --> 00:24:11,967 Ten, nine, eight, 574 00:24:12,300 --> 00:24:15,367 seven, six, five, 575 00:24:16,100 --> 00:24:17,433 -four, three... -Come on, guys. 576 00:24:17,800 --> 00:24:19,266 ...two, one. 577 00:24:20,400 --> 00:24:22,767 -Time's up. -[Scott] Good job, chefs. 578 00:24:22,767 --> 00:24:25,066 -[Gabe] Wow. -Y'all stretched me at the denims. 579 00:24:25,066 --> 00:24:28,133 [Scott] I know, I know. This was a stressful round. 580 00:24:29,200 --> 00:24:30,800 [Robbie] I wish I had a few more seconds. 581 00:24:30,800 --> 00:24:32,967 But I tried to honor the steak as much as I could. 582 00:24:32,967 --> 00:24:36,166 There's tons of pressure, but I live with pressure. 583 00:24:36,166 --> 00:24:37,967 I'm... I'm nervous. 584 00:24:37,967 --> 00:24:40,967 I'm just hoping, uh, they like a little pink on the inside. 585 00:24:49,467 --> 00:24:54,000 Chefs, time to tuck into the entrees you've made with porterhouse steaks, 586 00:24:54,000 --> 00:24:56,767 chicken liver crostini, Tuscan kale, 587 00:24:56,767 --> 00:24:59,567 and Negroni gelatin shots. 588 00:24:59,567 --> 00:25:01,100 Chef Robbie, let's start with you. 589 00:25:01,100 --> 00:25:04,567 So I have the seared filet with a little bit rosemary, 590 00:25:04,567 --> 00:25:06,467 thyme and sea salt on the outside. 591 00:25:06,467 --> 00:25:09,900 The crostini made of panzanella with kale. 592 00:25:09,900 --> 00:25:11,700 And a Negroni vinaigrette. 593 00:25:11,700 --> 00:25:13,767 The chicken liver mousse itself 594 00:25:13,767 --> 00:25:17,266 made a compound butter to dress your steaks. 595 00:25:17,266 --> 00:25:21,100 Chef, the cook on your filet is really, really nice, really beautiful. 596 00:25:21,100 --> 00:25:25,100 And I really I love that, um, chicken liver compound butter. 597 00:25:25,100 --> 00:25:26,066 [Tiffany] Great idea. 598 00:25:26,967 --> 00:25:28,900 Again, the steak is great. 599 00:25:28,900 --> 00:25:33,233 But using the chicken liver crostini bread is a miss altogether. 600 00:25:35,367 --> 00:25:36,800 You didn't toast it enough. 601 00:25:36,800 --> 00:25:37,867 You kept adding in more, 602 00:25:37,867 --> 00:25:39,467 it looked like the vinaigrette, 603 00:25:39,467 --> 00:25:42,667 and it just became very, very soggy. 604 00:25:42,667 --> 00:25:45,500 Chef Robbie, if it's a panzanella salad, let it be a panzanella salad. 605 00:25:45,500 --> 00:25:47,166 It's usually done with stale bread. 606 00:25:47,166 --> 00:25:49,567 And they dry out, make some nice croutons, 607 00:25:49,567 --> 00:25:51,967 and then you make a panzanella salad. 608 00:25:52,967 --> 00:25:54,767 Are we finding Tuscany on the plate? 609 00:25:54,767 --> 00:25:56,133 It's a wilted Tuscany. 610 00:25:57,367 --> 00:25:59,767 -But the inspiration is there. -Thank you. 611 00:25:59,767 --> 00:26:02,667 If you win this thing, what would you do with 25K? 612 00:26:02,667 --> 00:26:04,500 So, I have a little girl on the way. 613 00:26:04,500 --> 00:26:07,000 -Wow. Congratulations. -[Robbie] Thank you very much. 614 00:26:07,000 --> 00:26:07,967 -Thank you. -[Gabe] Congrats. 615 00:26:07,967 --> 00:26:10,000 So that will start a little fund for her 616 00:26:10,000 --> 00:26:12,166 for whenever she decides her career. 617 00:26:12,166 --> 00:26:13,867 And if she chooses to be a chef, 618 00:26:13,867 --> 00:26:15,567 she could travel to Tuscany. 619 00:26:15,567 --> 00:26:17,367 [chuckles] Sweet. 620 00:26:17,367 --> 00:26:18,333 Chef Robbie, thank you. 621 00:26:18,867 --> 00:26:21,000 Next we go to Chef Julia. 622 00:26:21,000 --> 00:26:25,000 [Julia] We have a kale salad with a juniper-crusted steak. 623 00:26:25,000 --> 00:26:28,467 You have some use for a $25,000 prize at the end of this rainbow? 624 00:26:28,467 --> 00:26:30,300 I recently bought my first home, 625 00:26:30,300 --> 00:26:33,166 um, so I... It needs a lot of work. 626 00:26:33,166 --> 00:26:35,667 And I'd love to build out my dream kitchen. 627 00:26:35,667 --> 00:26:37,567 Chef, you've got really good flavors here. 628 00:26:37,567 --> 00:26:39,867 The orange peel on the kale is a fun touch. 629 00:26:39,867 --> 00:26:42,000 I really like the pistachio as well. 630 00:26:42,000 --> 00:26:43,900 You allowed the simplicity of those flavors 631 00:26:43,900 --> 00:26:46,500 to, kind of, elevate themselves, right? 632 00:26:46,500 --> 00:26:48,066 And I think that's really, ultimately, 633 00:26:48,066 --> 00:26:50,333 -what Italian food is all about. -Absolutely. 634 00:26:51,367 --> 00:26:55,200 There were a couple misses in the steak cooking process. 635 00:26:55,200 --> 00:26:57,166 You didn't have any fat at all, really, in there 636 00:26:57,166 --> 00:26:58,667 because you were grilling it, right? 637 00:26:58,667 --> 00:27:01,367 You really want to get that crust as we've talked about. 638 00:27:01,367 --> 00:27:04,200 But then you put all of your fresh herbs 639 00:27:04,200 --> 00:27:05,667 and your butter, and you put it on the top. 640 00:27:05,667 --> 00:27:08,066 And it sat for a little while. 641 00:27:08,066 --> 00:27:10,900 That can really mess up your complete steak, right? 642 00:27:10,900 --> 00:27:13,667 What I will say, though, is the kale salad is delicious. 643 00:27:13,667 --> 00:27:16,100 -Thank you so much. That's really helpful. -[Gabe] Yeah. 644 00:27:16,100 --> 00:27:17,667 I like what you did with the kale. 645 00:27:17,667 --> 00:27:21,200 But if you're using the croutons, the bread, uh, just that. 646 00:27:21,200 --> 00:27:22,667 Just make sure you scrape it 647 00:27:22,667 --> 00:27:25,066 and cut it a little more precisely. 648 00:27:27,567 --> 00:27:29,867 Thank you, Chef Julia. Finally, Chef Leigh. 649 00:27:29,867 --> 00:27:33,867 Chefs, you have a chicken liver crostini crusted filet 650 00:27:33,867 --> 00:27:38,834 and a wilted kale that I added a white wine and Negroni vinaigrette to. 651 00:27:41,266 --> 00:27:42,567 Chef Leigh, surprised. 652 00:27:42,567 --> 00:27:45,166 I'm surprised to see a steak that is actually nicely cooked. 653 00:27:45,166 --> 00:27:47,367 Nice rendering of the fat. 654 00:27:47,367 --> 00:27:49,266 But your pan was burnt. 655 00:27:50,700 --> 00:27:54,533 And it becomes very smoky, very heavy. 656 00:27:56,767 --> 00:27:59,000 I taste so many delicious flavors 657 00:27:59,000 --> 00:28:00,667 with the kale that's on there. 658 00:28:00,667 --> 00:28:03,867 I like the vinegar that you have going on with the kale. 659 00:28:03,867 --> 00:28:04,700 Thank you, Chef. 660 00:28:04,700 --> 00:28:08,567 Chef, where's the Negroni gelatin shot? 661 00:28:08,567 --> 00:28:10,467 In the vinaigrette. I tossed it into the kale. 662 00:28:10,467 --> 00:28:12,166 You have a seed of an idea in here 663 00:28:12,166 --> 00:28:14,767 that's probably really good. 664 00:28:14,767 --> 00:28:18,266 Your stake, somehow this middle cut is nice. 665 00:28:18,266 --> 00:28:19,634 It's quite nice. 666 00:28:21,567 --> 00:28:23,367 Okay. Thank you, chefs. 667 00:28:23,367 --> 00:28:27,066 From their feedback, I'm most nervous about the cook on the steak. 668 00:28:27,066 --> 00:28:29,467 And how they were saying it was charred and all that. 669 00:28:30,367 --> 00:28:31,867 [Robbie] I don't feel great right now. 670 00:28:31,867 --> 00:28:34,100 If I move forward, I'm going to cook with all heart. 671 00:28:34,100 --> 00:28:36,266 And I know it won't fail me. 672 00:28:37,367 --> 00:28:38,934 [dramatic music playing] 673 00:28:50,467 --> 00:28:52,934 Whose dish is on the chopping block? 674 00:29:02,166 --> 00:29:04,667 Chef Leigh, you've been chopped. Judges. 675 00:29:06,166 --> 00:29:08,600 Chef Leigh, unfortunately, we felt like 676 00:29:08,600 --> 00:29:11,634 the porterhouse steak wasn't cooked correctly. 677 00:29:12,367 --> 00:29:14,266 The chicken liver crostini, 678 00:29:14,266 --> 00:29:17,834 it had a char that we didn't find very delicious. 679 00:29:18,600 --> 00:29:20,667 And so we had to chop you. 680 00:29:20,667 --> 00:29:21,667 Thank you. 681 00:29:24,166 --> 00:29:25,233 I wasn't proud of that dish. 682 00:29:25,233 --> 00:29:27,567 But Tuscany has such a special place in my heart. 683 00:29:27,567 --> 00:29:29,100 And there's always something to learn. 684 00:29:29,100 --> 00:29:32,333 And I feel like that's something really huge to take away from this. 685 00:29:38,467 --> 00:29:41,834 Chef Robbie, Chef Julia, last basket of ingredients. 686 00:29:46,166 --> 00:29:47,233 Let's see what's in there. 687 00:29:48,166 --> 00:29:50,700 And you're looking at rose petal jam. 688 00:29:50,700 --> 00:29:54,433 Rose petal jam, this girl loves flowers. 689 00:29:55,000 --> 00:29:56,600 [Ted] Dried strawberries. 690 00:29:56,600 --> 00:29:58,166 [Julia] I've never worked with dried strawberries. 691 00:29:58,166 --> 00:29:59,433 I'm kind of interested. 692 00:29:59,867 --> 00:30:01,367 Lardo di Colonnata. 693 00:30:01,367 --> 00:30:02,634 How did I know? 694 00:30:03,867 --> 00:30:06,100 [Ted] And an Italian cookie tray. 695 00:30:06,100 --> 00:30:07,467 All right, this smells like 696 00:30:07,467 --> 00:30:09,166 visiting my family in New York. 697 00:30:10,266 --> 00:30:11,867 I think there's a lot to play with there. 698 00:30:11,867 --> 00:30:14,000 Super Tuscan to me. 699 00:30:14,000 --> 00:30:16,200 [Ted] Final half hour of this Tuscan battle. 700 00:30:16,200 --> 00:30:17,867 [Julia] Yeah, let's go. 701 00:30:17,867 --> 00:30:19,567 Buck starts now. 702 00:30:19,567 --> 00:30:22,166 -Let's go! Let's go, Chefs! Come on! -Come on, Chefs, bring it. 703 00:30:22,166 --> 00:30:23,333 Bring it. 704 00:30:25,467 --> 00:30:27,800 Judges, fruit, fat, sugar. 705 00:30:27,800 --> 00:30:30,800 This basket has them all, and it sounds promising. 706 00:30:30,800 --> 00:30:32,400 What could go wrong? 707 00:30:32,400 --> 00:30:34,000 There's a lot of directions that this can go in 708 00:30:34,000 --> 00:30:36,600 that could go in a bad direction, right? 709 00:30:36,600 --> 00:30:38,667 Those dried strawberries, 710 00:30:38,667 --> 00:30:40,500 they have a gummy texture to them. 711 00:30:40,500 --> 00:30:43,066 So I think that could really trip somebody up. 712 00:30:43,066 --> 00:30:44,367 [Tiffany] Even the rose petal jam. 713 00:30:44,367 --> 00:30:46,400 [Scott] Well, that rose petal jam can be so assertive. 714 00:30:46,400 --> 00:30:48,066 [Tiffany] Mm-hm. 715 00:30:48,066 --> 00:30:51,467 [Gabe] But also the lardo, I mean, like, it's all fat 716 00:30:51,467 --> 00:30:53,000 from the pig, of course. 717 00:30:53,000 --> 00:30:55,700 Uh, we use it in Tuscany, uh, in many different ways. 718 00:30:55,700 --> 00:30:59,100 I mean, clearly, you can use it for cooking, for baking a lot of times. 719 00:30:59,100 --> 00:30:59,934 What would you do? 720 00:30:59,934 --> 00:31:03,367 I would do probably a rose petal gelato 721 00:31:03,367 --> 00:31:05,367 with the lard, I would melt it, 722 00:31:05,367 --> 00:31:08,767 and then mix the cookies and do, like, a crumble of sort. 723 00:31:08,767 --> 00:31:10,033 Behind you. 724 00:31:10,033 --> 00:31:14,166 So my mind is going to desserts that I love from being a kid. 725 00:31:14,166 --> 00:31:17,100 I'm inspired by my Aunt Jo's strawberry pretzel salad. 726 00:31:17,100 --> 00:31:20,266 Chef Robbie, how are you gonna earn your spot in this finale? 727 00:31:20,266 --> 00:31:22,300 [Robbie] I'm going to follow my heart 728 00:31:22,300 --> 00:31:24,400 and cook something near and dear to me. 729 00:31:24,400 --> 00:31:27,166 It's a play on strawberry pretzel salad. 730 00:31:27,166 --> 00:31:30,467 What I'm making is called a Sweet Child of Mine. 731 00:31:30,467 --> 00:31:34,367 Whipped mascarpone mousse, pignoli cookie crumble. 732 00:31:34,367 --> 00:31:38,567 And then a rose and dried strawberry compote. 733 00:31:38,567 --> 00:31:40,967 This cookie crumble is akin 734 00:31:40,967 --> 00:31:43,266 to the pretzel in my aunt's pretzel salad. 735 00:31:43,266 --> 00:31:44,867 And I'm choosing the pignoli 736 00:31:44,867 --> 00:31:47,767 because it has the pine nut nut element. 737 00:31:47,767 --> 00:31:51,367 And I'm gonna use that fat component in my crumble. 738 00:31:53,667 --> 00:31:56,567 My grandmother, these are her favorite cookies. 739 00:31:56,567 --> 00:31:59,166 I feel like she's wishing me luck from afar. 740 00:31:59,166 --> 00:32:01,467 This brings me back to baking with my grandmother. 741 00:32:01,467 --> 00:32:02,867 She taught me how to bake pies, 742 00:32:02,867 --> 00:32:05,300 and she used to always use lard in her pie crust. 743 00:32:05,300 --> 00:32:09,433 And she had a very specific ratio of lard and butter. 744 00:32:09,967 --> 00:32:11,300 Grandmother when in doubt. 745 00:32:11,300 --> 00:32:13,100 Probably needs butter. 746 00:32:13,100 --> 00:32:15,100 Chef Julia, what are you making? 747 00:32:15,100 --> 00:32:18,266 I'm going to bake off a crust, 748 00:32:18,266 --> 00:32:20,967 um, using the biscotti and the lardo. 749 00:32:20,967 --> 00:32:24,367 And then a rose petal and strawberry syrup. 750 00:32:24,367 --> 00:32:27,600 And then I want to do mascarpone with the iSi Charger. 751 00:32:27,600 --> 00:32:29,767 I'm making Italian cookies and cream 752 00:32:29,767 --> 00:32:32,667 with mascarpone, rose petal and strawberry jam 753 00:32:32,667 --> 00:32:34,400 and roasted pignoli cookies. 754 00:32:34,400 --> 00:32:36,266 I'm really looking at just layering 755 00:32:36,266 --> 00:32:37,967 a lot of flavors in my dessert. 756 00:32:37,967 --> 00:32:40,767 Chefs, less than fifteen minutes left here. 757 00:32:42,066 --> 00:32:43,500 [Tiffany] Love rose petal. 758 00:32:43,500 --> 00:32:47,800 You know, it is very floral and very aromatic. 759 00:32:47,800 --> 00:32:49,367 And just when it's cooked with sugar 760 00:32:49,367 --> 00:32:52,266 and it's turned into this really syrupy jam. 761 00:32:53,467 --> 00:32:55,266 [Robbie] I'm making the strawberry rose petal compote 762 00:32:55,266 --> 00:32:57,166 by slicing down the dried strawberries. 763 00:32:57,166 --> 00:32:59,166 I'm adding in some port wine, 764 00:32:59,166 --> 00:33:01,467 I'm adding in a scoop of that rose jelly. 765 00:33:01,467 --> 00:33:03,667 It's a little bit, kind of, not fresh. 766 00:33:03,667 --> 00:33:05,900 So I'm gonna add fresh strawberries to it. 767 00:33:05,900 --> 00:33:09,867 Mascarpone, it's traditionally the cheese that you see in tiramisu. 768 00:33:09,867 --> 00:33:14,000 So I want to make sure that that's represented in this dessert. 769 00:33:14,000 --> 00:33:16,767 I can see the drive in Julia in this round. 770 00:33:16,767 --> 00:33:18,667 I think that we both really, really want this. 771 00:33:18,667 --> 00:33:22,634 And I know that she's gonna fight till the last dang second. 772 00:33:23,567 --> 00:33:25,367 [Ted] All right, chefs, ten more minutes. 773 00:33:25,367 --> 00:33:27,367 [Julia] I'm going to use my rose petal jam 774 00:33:27,367 --> 00:33:29,867 and the strawberries to make a compote. 775 00:33:29,867 --> 00:33:32,600 They both have a really aggressive sweetness to it. 776 00:33:32,600 --> 00:33:35,767 But I'm gonna grab some star anise and put that in there 777 00:33:35,767 --> 00:33:37,700 because I feel like that bitter flavor 778 00:33:37,700 --> 00:33:41,066 is going to add some more complexity. 779 00:33:41,066 --> 00:33:43,000 I decide to make a whipped mascarpone. 780 00:33:43,000 --> 00:33:44,600 Done this with buttermilk espuma. 781 00:33:44,600 --> 00:33:46,667 I'm hoping it works the same way. 782 00:33:46,667 --> 00:33:49,800 It's crucial for my dish because I'm worried about it being too sweet. 783 00:33:49,800 --> 00:33:51,266 [canister hissing] 784 00:33:52,900 --> 00:33:54,634 [Julia] It's just not pumping anything out. 785 00:33:56,367 --> 00:33:59,100 Chef Julia here has taken straight mascarpone 786 00:33:59,100 --> 00:34:00,867 and put it into that whipped cream canister. 787 00:34:00,867 --> 00:34:03,467 It's never gonna flow through that thing. 788 00:34:03,467 --> 00:34:04,700 She has to add some heavy cream 789 00:34:04,700 --> 00:34:05,767 -or some something else. -Yeah. 790 00:34:05,767 --> 00:34:06,667 Some liquid. 791 00:34:06,667 --> 00:34:08,300 Five minutes to go, chefs. 792 00:34:08,300 --> 00:34:10,266 Giving me flashbacks to the buttermilk espuma. 793 00:34:10,266 --> 00:34:12,567 Always running out in the middle of service. 794 00:34:12,567 --> 00:34:13,700 I'm starting to freak out. 795 00:34:13,700 --> 00:34:15,000 I felt like I was in a good spot, 796 00:34:15,000 --> 00:34:16,867 and now, I'm just really worried 797 00:34:16,867 --> 00:34:18,433 that this might lose me the competition. 798 00:34:27,700 --> 00:34:29,867 [canister hissing] 799 00:34:29,867 --> 00:34:33,166 [Robbie] I hear Julia letting the air out of it, charging it again. 800 00:34:34,500 --> 00:34:36,800 If you're doing it that much, something's going wrong. 801 00:34:36,800 --> 00:34:39,400 Once you realize it doesn't work, you gotta-- 802 00:34:39,400 --> 00:34:40,934 You gotta adjust quickly, right? 803 00:34:43,600 --> 00:34:44,767 [Julia] I think I got it. 804 00:34:44,767 --> 00:34:47,600 Loving that she just brought out the mixer. 805 00:34:47,600 --> 00:34:51,100 She's going to adjust and get that done. 806 00:34:51,100 --> 00:34:53,000 I'm really regretting not just whipping it. 807 00:34:53,000 --> 00:34:54,734 And honestly, time is running out. 808 00:34:55,800 --> 00:34:57,200 I'm gonna just whip up the mascarpone. 809 00:34:57,200 --> 00:34:59,266 I'm worried that at this point, 810 00:34:59,266 --> 00:35:01,900 I've really got to kick into high gear to finish 811 00:35:01,900 --> 00:35:03,066 and get something on the plate. 812 00:35:04,967 --> 00:35:06,667 [Ted] One minute left on the clock. 813 00:35:06,667 --> 00:35:08,800 Thank you. 814 00:35:08,800 --> 00:35:12,767 Robbie has got to pipe that filling onto that crust. 815 00:35:12,767 --> 00:35:13,734 [Robbie] It's gonna be down to the wire, 816 00:35:13,734 --> 00:35:16,266 but I feel good about the way everything tastes. 817 00:35:17,300 --> 00:35:19,467 Oh, he seems very calm. I'm freaking out. 818 00:35:20,400 --> 00:35:23,100 -Let's go, chefs. Light a fire. -[Gabe] Come on! 819 00:35:23,100 --> 00:35:26,000 [Ted] All right, Chefs, final seconds of the final round. 820 00:35:26,000 --> 00:35:29,800 -Ooh! -[Ted] Ten, nine, eight, 821 00:35:29,800 --> 00:35:32,100 -seven, six... -[Gabe] Robbie, you got it down. 822 00:35:32,100 --> 00:35:35,700 ...five, four, three, two... 823 00:35:35,700 --> 00:35:37,467 -Come on, guys. -...one. 824 00:35:37,467 --> 00:35:39,066 -[Tiffany] Okay! -[Ted] Time's up! 825 00:35:40,400 --> 00:35:42,033 Good job, chefs. Good job. 826 00:35:43,700 --> 00:35:45,066 [Julia] I really do feel good about the flavor, 827 00:35:45,066 --> 00:35:47,800 but I wish I just had, like, a little bit more time to finesse it. 828 00:35:47,800 --> 00:35:49,867 I'm just worried that it's ugly. 829 00:35:49,867 --> 00:35:52,166 [Robbie] It's hot. I'm sweaty, I'm exhausted. 830 00:35:52,166 --> 00:35:54,500 In the background, we've got the beautiful hills of Tuscany. 831 00:35:54,500 --> 00:35:57,300 And then we have the basket and 30 minutes and chop. 832 00:35:57,300 --> 00:36:01,367 My stress level is at a ten right now. 833 00:36:01,367 --> 00:36:03,166 [dramatic music playing] 834 00:36:07,367 --> 00:36:09,100 [Ted] Chef Julia and Chef Robbie, 835 00:36:09,100 --> 00:36:10,667 you opened your dessert baskets 836 00:36:10,667 --> 00:36:13,367 and found rose petal jam, 837 00:36:13,367 --> 00:36:17,000 dried strawberries, lardo di Colonnata, 838 00:36:17,000 --> 00:36:19,600 and an Italian cooking tray. 839 00:36:19,600 --> 00:36:21,967 All right, Chef Julia, please tell us what you've made. 840 00:36:21,967 --> 00:36:25,166 My, uh, dish is Italian cookies and cream. 841 00:36:31,500 --> 00:36:34,266 Chef Julia, very good use of the cookies. 842 00:36:34,266 --> 00:36:37,467 I mean, you used them as the bottom, so you get the crunch, 843 00:36:37,467 --> 00:36:39,400 and then the bigger pieces on top. 844 00:36:39,400 --> 00:36:41,367 This is just so good. 845 00:36:41,367 --> 00:36:45,166 The mascarpone crema is so nice and light and sweet. 846 00:36:45,166 --> 00:36:49,767 I do wish that I would find a little more of the strawberries. 847 00:36:50,600 --> 00:36:52,834 The strawberry and the rose petal. 848 00:36:53,600 --> 00:36:55,667 -Otherwise, great job. -Thank you. 849 00:36:55,667 --> 00:36:58,467 I really like the different textures you have going on. 850 00:36:58,467 --> 00:36:59,667 I think it can be a little sweeter. 851 00:36:59,667 --> 00:37:01,867 It reads a little savory to me. 852 00:37:01,867 --> 00:37:03,467 Absolutely. 853 00:37:03,467 --> 00:37:06,567 -The lardo is mixed with the cookie... -With the biscotti, yeah. 854 00:37:06,567 --> 00:37:08,000 ...on the bottom. Yeah, really nice touch. 855 00:37:08,000 --> 00:37:09,400 Absolutely. Thank you so much. 856 00:37:09,400 --> 00:37:12,100 Thank you, Chef Julia. Finally, Chef Robbie. 857 00:37:12,100 --> 00:37:14,266 I'm calling this dish Sweet Child of Mine. 858 00:37:14,266 --> 00:37:16,867 And it is based off of strawberry pretzel salad, 859 00:37:16,867 --> 00:37:18,800 which my aunt affectionately makes 860 00:37:18,800 --> 00:37:21,367 for every birthday for me. 861 00:37:21,367 --> 00:37:24,166 Chef, I love that texture of that biscotti 862 00:37:24,166 --> 00:37:26,066 on the bottom with the lardo. 863 00:37:26,066 --> 00:37:30,367 I love this overly sweet compote that you have. 864 00:37:30,367 --> 00:37:32,000 And I love that it's balanced out 865 00:37:32,000 --> 00:37:33,667 with the freshness of the strawberries. 866 00:37:33,667 --> 00:37:35,266 Not together, but separate. 867 00:37:36,266 --> 00:37:37,500 It's working really well. Good job. 868 00:37:37,500 --> 00:37:39,166 -Good job. -Thank you very much. 869 00:37:39,166 --> 00:37:40,667 I'm really getting the rose petal. 870 00:37:40,667 --> 00:37:44,300 Um, there's, like, almost like a little tingling happening on my tongue 871 00:37:44,300 --> 00:37:47,166 from eating all of this together, which is really nice. 872 00:37:48,467 --> 00:37:50,600 I do wish it had a little more crumble 873 00:37:50,600 --> 00:37:54,200 so that I could enjoy all of this with that crumble. 874 00:37:54,200 --> 00:37:55,367 Thank you. 875 00:37:55,367 --> 00:37:58,767 Chef, my favorite thing about this dessert, it's the lardo. 876 00:37:58,767 --> 00:38:01,100 That lardo really comes through afterwards. 877 00:38:01,100 --> 00:38:04,000 I do think I would have loved to eat this almost as a parfait, 878 00:38:04,000 --> 00:38:05,100 you know, like, in layers. 879 00:38:05,100 --> 00:38:07,300 But you know, really, really good. 880 00:38:07,300 --> 00:38:08,266 Thank you, Chef. 881 00:38:09,500 --> 00:38:10,700 Thank you, chefs. 882 00:38:10,700 --> 00:38:12,634 [dramatic music playing] 883 00:38:15,266 --> 00:38:18,500 Judges, this tournament is all about recognizing Italy 884 00:38:18,500 --> 00:38:22,900 as the birthplace of so much of the food we love to eat worldwide. 885 00:38:22,900 --> 00:38:27,100 Did you sense a reverence for that history in those two chefs' plates? 886 00:38:27,100 --> 00:38:28,266 Let's talk about the appetizers. 887 00:38:28,266 --> 00:38:31,567 Chef Robbie created some really nice cannellini flavors. 888 00:38:31,567 --> 00:38:33,800 That crisp up that he gave to the cannellini, 889 00:38:33,800 --> 00:38:36,166 he added the cockscombs in it 890 00:38:36,166 --> 00:38:39,367 that went so beautifully with the wild boar. 891 00:38:39,367 --> 00:38:41,967 Uh, his wild boar itself, I just really feel like 892 00:38:41,967 --> 00:38:44,300 -he didn't bring the seasoning on that. -Mm. 893 00:38:44,300 --> 00:38:46,567 Uh, not in the way that Chef Julia did. 894 00:38:46,567 --> 00:38:50,200 [Tiffany] Chef Julia really, kind of, hid the cockscomb. 895 00:38:50,200 --> 00:38:52,867 -But my goodness, she made a delicious vinaigrette. -I agree. 896 00:38:52,867 --> 00:38:56,900 And she kept it simple with the sliced tomatoes. 897 00:38:56,900 --> 00:39:01,100 And, I mean, the plate did just taste good. 898 00:39:01,100 --> 00:39:03,500 [Scott] But in that second round, I feel like Chef Julia, 899 00:39:03,500 --> 00:39:06,200 the chicken liver crostini that she had 900 00:39:06,200 --> 00:39:09,867 just, kind of, chopped up and tossed with that Tuscan kale, 901 00:39:09,867 --> 00:39:11,967 it just wasn't enough. 902 00:39:11,967 --> 00:39:16,700 [Gabe] Chef Robbie dish with the steak seasoned beautifully, right? 903 00:39:16,700 --> 00:39:18,567 But then the pitfall was 904 00:39:18,567 --> 00:39:20,300 if you tell me that it's panzanella salad, 905 00:39:20,300 --> 00:39:22,400 then it better be a panzanella salad. 906 00:39:22,400 --> 00:39:23,867 Otherwise you call it differently. 907 00:39:23,867 --> 00:39:25,333 Is the decision closed then? 908 00:39:30,967 --> 00:39:32,667 [dramatic music playing] 909 00:39:33,767 --> 00:39:36,266 [Julia] I do feel like my love of Tuscany came through. 910 00:39:36,266 --> 00:39:37,467 It would be a dream to move forward. 911 00:39:37,467 --> 00:39:40,367 I feel like, um, I would really bring it for Tuscany. 912 00:39:42,000 --> 00:39:44,567 Do I feel confident that I could be a Chopped champion? 913 00:39:44,567 --> 00:39:46,066 I wouldn't say confident is the word. 914 00:39:46,066 --> 00:39:48,667 I mean, Julia is a really talented chef. 915 00:39:48,667 --> 00:39:50,367 I think it's neck and neck. 916 00:39:50,367 --> 00:39:54,000 So, whose dish is on the chopping block? 917 00:39:54,000 --> 00:39:55,734 [dramatic music playing] 918 00:40:04,667 --> 00:40:07,166 Chef Julia, you've been chopped. Judges. 919 00:40:08,400 --> 00:40:10,400 [Scott] Chef Julia, in your appetizer round, 920 00:40:10,400 --> 00:40:12,667 it was a little bit of a problem, the lack of sear. 921 00:40:12,667 --> 00:40:14,767 And that undercooked wild boar, 922 00:40:14,767 --> 00:40:16,567 kind of, carried over into your main course 923 00:40:16,567 --> 00:40:19,066 with the undercooked steak that you had on the plate. 924 00:40:19,066 --> 00:40:21,767 And then finally in your your dessert round, 925 00:40:21,767 --> 00:40:23,367 we just wanted more of that dessert. 926 00:40:24,900 --> 00:40:27,567 And so we had to chop you. 927 00:40:27,567 --> 00:40:29,300 -Thank you so much. -[Scott] It was really great having you, Chef. 928 00:40:29,300 --> 00:40:31,900 Thank you all so much for the feedback and the experience. 929 00:40:31,900 --> 00:40:33,400 Like, I can't thank you enough. 930 00:40:33,400 --> 00:40:34,567 Thank you, Chef. 931 00:40:34,567 --> 00:40:36,367 [Julia] As much as I love to win, 932 00:40:36,367 --> 00:40:38,300 um, I'm just really grateful 933 00:40:38,300 --> 00:40:39,867 that I was able to make it this far. 934 00:40:39,867 --> 00:40:42,066 And, you know, Tuscany has my heart. 935 00:40:42,066 --> 00:40:45,166 And it just felt like being able to live out a love letter, you know. 936 00:40:47,567 --> 00:40:49,967 And that means Chef Robbie Jester, 937 00:40:49,967 --> 00:40:52,100 you are the Chopped champion. 938 00:40:52,100 --> 00:40:54,767 And you'll be back representing Tuscany 939 00:40:54,767 --> 00:40:57,600 for the finale of our Battle Italiano, 940 00:40:57,600 --> 00:41:00,300 where you'll face off against culinary virtuosos 941 00:41:00,300 --> 00:41:04,800 from three other regions fighting for $25,000. 942 00:41:04,800 --> 00:41:05,634 Are you looking forward to that? 943 00:41:05,634 --> 00:41:09,066 -Hell, yeah! Let's go! -[judges laughing] 944 00:41:09,066 --> 00:41:10,800 It feels pretty freaking amazing 945 00:41:10,800 --> 00:41:13,000 to win Chopped, to make it to the final round. 946 00:41:13,000 --> 00:41:15,166 To make a beautiful dessert and to have them love it 947 00:41:15,166 --> 00:41:17,867 and to be moving on to the finale is fantastic. 948 00:41:21,667 --> 00:41:23,400 It's coming down to this. 949 00:41:23,400 --> 00:41:26,400 [Ted] It's the final round of the Battle Italiano tournament. 950 00:41:26,400 --> 00:41:29,100 Which region will reign supreme? 951 00:41:29,100 --> 00:41:31,467 [chef 1] This is my life's work. 952 00:41:31,467 --> 00:41:34,000 These are the most important dishes that you've ever cooked. 953 00:41:34,000 --> 00:41:36,567 [chef 2] One little mistake can send you home. 954 00:41:36,567 --> 00:41:37,900 Just pick it. Let's go! 955 00:41:37,900 --> 00:41:40,500 [Robbie] To go home now would just be heart wrenching. 956 00:41:40,500 --> 00:41:41,500 [chef 3] I'm a little bit scared. 957 00:41:41,500 --> 00:41:44,266 But, you know, you need always to face your fear. 958 00:41:44,266 --> 00:41:45,667 [chef 1] This is the time to take risks. 959 00:41:45,667 --> 00:41:47,634 -[sighs] -[man] That's a big mistake. 960 00:41:47,767 --> 00:41:49,667 $25,000. 961 00:41:49,667 --> 00:41:54,266 [chef 3] That is gonna be my gem on top of the plate. 962 00:41:54,266 --> 00:41:56,800 That was one of the best plates of food I've eaten in this kitchen.