1 00:00:01,567 --> 00:00:04,266 It's loud, it's crass, it's chaotic. 2 00:00:04,266 --> 00:00:05,867 -I'm ready to eat. -Whoo! 3 00:00:05,867 --> 00:00:08,000 This says drag brunch. 4 00:00:08,000 --> 00:00:11,567 -[man] Drag queen, drag chef. -It is bananas good. 5 00:00:11,567 --> 00:00:14,767 -Sauteed I slay, baby. -I got a wig, y'all. 6 00:00:14,767 --> 00:00:16,200 [man] It all has to be extra. 7 00:00:16,200 --> 00:00:17,600 Whoo! Lord have mercy. 8 00:00:17,600 --> 00:00:20,000 ♪ Can I get a taste of that slay? ♪ 9 00:00:20,000 --> 00:00:22,800 This is tens, tens, tens across the board for me. 10 00:00:22,800 --> 00:00:25,867 [woman] I am bringing all the razzle-dazzle. 11 00:00:25,867 --> 00:00:27,900 And it looks delicious. 12 00:00:27,900 --> 00:00:29,967 Girl, I'm going to serve it. You ready? 13 00:00:34,467 --> 00:00:36,867 Avocado toast up. 14 00:00:36,867 --> 00:00:39,000 You know, brunch is great, but drag brunch, 15 00:00:39,000 --> 00:00:40,333 that's the best you can do. 16 00:00:42,867 --> 00:00:47,467 I'm the executive chef at Dreamland in Seattle, Washington. 17 00:00:47,467 --> 00:00:50,367 All of the food at Dreamland is over the top. 18 00:00:50,367 --> 00:00:53,100 It's comfort food and there's always gonna be 19 00:00:53,100 --> 00:00:54,900 a southern twist on it. 20 00:00:54,900 --> 00:00:59,000 The restaurant is madness during drag brunch. 21 00:00:59,000 --> 00:01:02,567 The queens bring intensity of feminine energy, 22 00:01:02,567 --> 00:01:04,800 people having the time of their life and eating food. 23 00:01:04,800 --> 00:01:06,867 You can't beat a drag brunch. 24 00:01:06,867 --> 00:01:10,567 I'm going to put as much of my spin and flair into it 25 00:01:10,567 --> 00:01:12,467 as I can, and my best is hard to beat. 26 00:01:14,967 --> 00:01:17,767 [Chris] No one does drag brunch like I do. We sell it out every month. 27 00:01:17,767 --> 00:01:19,900 It's what I do. 28 00:01:19,900 --> 00:01:23,400 I'm the executive chef at Flamingo Resort in Santa Rosa, California. 29 00:01:23,400 --> 00:01:26,200 I love classic French, but drag brunch is chaos, 30 00:01:26,200 --> 00:01:28,166 and everything that we put on the plate reflects that. 31 00:01:28,166 --> 00:01:30,767 It all has to be extra. It all has to fit that environment. 32 00:01:30,767 --> 00:01:32,467 Nothing is gonna get in my way. 33 00:01:32,467 --> 00:01:35,166 I've done massive events for thousands of people, 34 00:01:35,166 --> 00:01:37,667 and I've worked in 15-seat Michelin-starred restaurants, 35 00:01:37,667 --> 00:01:39,467 so I can run the full gauntlet. 36 00:01:44,100 --> 00:01:48,867 [Corey] Drag queen, drag chef. This was made for me. 37 00:01:48,867 --> 00:01:51,500 I am the co-owner and culinary director 38 00:01:51,500 --> 00:01:54,467 for CC's Kitchen in Louisville, Kentucky. 39 00:01:54,467 --> 00:01:57,834 I am actually the embodiment of our food at the restaurant. 40 00:01:58,467 --> 00:02:00,400 I am big and boisterous. 41 00:02:00,400 --> 00:02:03,600 Everything I do tends to be over the top. 42 00:02:03,600 --> 00:02:05,867 These other chefs have no idea what's coming for them. 43 00:02:05,867 --> 00:02:08,533 It would be really best if everybody just stayed out of my way. 44 00:02:11,967 --> 00:02:14,500 Flames everywhere, everybody. Flames everywhere. 45 00:02:14,500 --> 00:02:17,400 Drag queens are the gateways to happiness. 46 00:02:17,400 --> 00:02:19,367 A little fairy dust, a little sparkle. 47 00:02:19,367 --> 00:02:21,500 Ooh, baby. 48 00:02:21,500 --> 00:02:23,100 That's the magic right there. 49 00:02:23,100 --> 00:02:25,800 I am the executive chef and founder of International Market, 50 00:02:25,800 --> 00:02:29,567 and I'm also the face of Suzy Wong's House of Yum. 51 00:02:29,567 --> 00:02:33,066 This is Suzy Wong's Drag Brunch. Happy brunch, everyone. 52 00:02:33,066 --> 00:02:34,834 [crowd cheering] 53 00:02:35,700 --> 00:02:38,000 So my style of cuisine is primarily Thai, 54 00:02:38,000 --> 00:02:39,500 but at a drag brunch. 55 00:02:39,500 --> 00:02:41,867 I'm there to give you really approachable, 56 00:02:41,867 --> 00:02:44,800 fun food, just disguised with a whole bunch of glitter. 57 00:02:44,800 --> 00:02:45,800 Cheers! 58 00:02:45,800 --> 00:02:47,767 With all the sparkle and the shine, 59 00:02:47,767 --> 00:02:50,567 I still have the chops in the kitchen. 60 00:02:50,567 --> 00:02:53,667 Honey, it's not your day because I've come to slay. 61 00:02:55,600 --> 00:02:59,066 -Hello, chefs. -Hey, Ted. 62 00:02:59,066 --> 00:03:01,467 So breakfast, lunch, and dinner are great, 63 00:03:01,467 --> 00:03:04,100 but brunch is next level. 64 00:03:04,100 --> 00:03:07,000 And to take it from fine to fabulous, 65 00:03:07,000 --> 00:03:10,200 -why not make it a drag brunch? -Indeed. 66 00:03:10,200 --> 00:03:13,166 -Absolutely. -[Ted] How do you feel about that? 67 00:03:13,166 --> 00:03:16,367 -Saute, I slay, baby. -[all cheering] 68 00:03:16,367 --> 00:03:20,667 Now, how can you have a drag brunch without a drag queen? 69 00:03:21,667 --> 00:03:24,467 Here to help us celebrate this special competition 70 00:03:24,467 --> 00:03:27,967 is cookbook author and performer extraordinaire, 71 00:03:27,967 --> 00:03:32,467 -Miss Ginger! -[all cheering] 72 00:03:32,467 --> 00:03:34,767 Oh, my God! 73 00:03:34,767 --> 00:03:37,100 [Arnold] Ms. Ginger is a very well-known drag queen 74 00:03:37,100 --> 00:03:38,266 in the drag community. 75 00:03:38,266 --> 00:03:39,467 Fabulous! 76 00:03:39,467 --> 00:03:41,767 Seeing her is great, but then again, 77 00:03:41,767 --> 00:03:44,066 I'm competing, and she's judging me. 78 00:03:44,066 --> 00:03:46,967 -Thank you. -Drag queens have no filter. 79 00:03:46,967 --> 00:03:49,433 Now let's see what's in this first basket. 80 00:03:50,967 --> 00:03:51,934 Let it rip. 81 00:03:53,100 --> 00:03:54,066 Open them up. 82 00:03:55,400 --> 00:03:57,066 -Oh. -Oh, hell yeah. 83 00:03:57,066 --> 00:03:59,100 -Oh, heck yeah. -Great. 84 00:03:59,100 --> 00:04:02,000 [Ted] And you have an espresso martini. 85 00:04:02,000 --> 00:04:03,333 [Miss Ginger] Oh, yes. 86 00:04:04,100 --> 00:04:05,367 -[Ted] Avocado. -Avocado. 87 00:04:05,367 --> 00:04:06,433 Easy peasy. 88 00:04:07,000 --> 00:04:08,100 [Ted] Pork belly. 89 00:04:08,100 --> 00:04:10,166 -Oh, this is the best. -[Chris] Okay. 90 00:04:10,166 --> 00:04:12,600 Oh, this feels fantastic. Come on now. 91 00:04:12,600 --> 00:04:16,600 -Ta-da! -[Ted] And peanut butter and jelly pancakes. 92 00:04:16,600 --> 00:04:19,600 I was going to make pancakes, but they're already in the basket. 93 00:04:19,600 --> 00:04:20,634 We got this. 94 00:04:21,467 --> 00:04:24,166 Twenty minutes to make gorgeous appetizers. 95 00:04:25,567 --> 00:04:26,734 Clock starts now. 96 00:04:27,800 --> 00:04:28,867 Here we go. 97 00:04:28,867 --> 00:04:29,900 [Tiffani] Yes, chefs. 98 00:04:29,900 --> 00:04:32,667 Okay, I'm excited. Let's get down with this brunch. 99 00:04:32,667 --> 00:04:33,834 -I'm very excited about this. -Yes. 100 00:04:35,166 --> 00:04:36,000 Hi, honey bunny. 101 00:04:36,000 --> 00:04:37,367 -Hi, there. -How are you doing? 102 00:04:37,367 --> 00:04:38,400 I'm behind you. 103 00:04:38,400 --> 00:04:41,266 [Ted] Tiffani, joining you, the fabulous Miss Ginger 104 00:04:41,266 --> 00:04:44,900 and Italian food authority chef Gabe Bertaccini. 105 00:04:44,900 --> 00:04:46,767 We're here. We're queer. We're hungry. 106 00:04:46,767 --> 00:04:48,467 All right. 107 00:04:48,467 --> 00:04:50,300 Can we talk about drag brunch? 108 00:04:50,300 --> 00:04:53,367 Well, on Sundays, you know, everybody's still 109 00:04:53,367 --> 00:04:55,000 a little tipsy from the night before. 110 00:04:55,000 --> 00:04:56,800 And you want a later start to your day. 111 00:04:56,800 --> 00:05:00,100 But then you also want to replenish your body 112 00:05:00,100 --> 00:05:02,367 with as much delicious food as you can. 113 00:05:02,367 --> 00:05:05,667 Drag and food, like, the two of those things 114 00:05:05,667 --> 00:05:08,400 have given me my voice and given me my power. 115 00:05:08,400 --> 00:05:10,000 I have a cookbook. 116 00:05:10,000 --> 00:05:12,100 It is called Southern Fried Sass. 117 00:05:12,100 --> 00:05:15,000 And everything from the chicken to the gossip is juicy. 118 00:05:15,000 --> 00:05:17,333 -[Tiffani] Oh, we love it. -[Ted laughing] 119 00:05:19,166 --> 00:05:23,867 [Jenn] Brunch at a drag show, you can go a little harder 120 00:05:23,867 --> 00:05:25,867 than you can on just a regular day. 121 00:05:25,867 --> 00:05:28,567 Oh, and those berries. Can't waste those. 122 00:05:28,567 --> 00:05:32,166 I am bringing all the razzle dazzle I got. 123 00:05:32,166 --> 00:05:33,900 -Chef Judd. -Yes, sir. 124 00:05:33,900 --> 00:05:35,200 What are you making, sweetie? 125 00:05:35,200 --> 00:05:38,567 I'm making a peanut butter and jelly pancake fritter 126 00:05:38,567 --> 00:05:41,367 with a chocolate espresso, avocado mousse, 127 00:05:41,367 --> 00:05:42,900 and a candied pork belly. 128 00:05:42,900 --> 00:05:45,367 -[Gabe] That sounds amazing. -Yay! 129 00:05:46,266 --> 00:05:47,233 Oh. 130 00:05:47,567 --> 00:05:49,000 Oh, she's sweet. 131 00:05:49,000 --> 00:05:52,100 I'm going to use the avocado and the espresso martini 132 00:05:52,100 --> 00:05:53,767 to make a chocolate mousse. 133 00:05:53,767 --> 00:05:56,000 [Miss Ginger] I love avocados because they're so buttery. 134 00:05:56,000 --> 00:05:59,100 It's such a good substitute, you know, if you don't want 135 00:05:59,100 --> 00:06:01,767 to be completely, like, off the rails 136 00:06:01,767 --> 00:06:02,967 with your butter and fat. 137 00:06:02,967 --> 00:06:04,033 Mm. 138 00:06:05,266 --> 00:06:08,467 [Chris] Avocados are obviously a brunch staple, 139 00:06:08,467 --> 00:06:10,900 so I'm gonna caramelize my avocados. 140 00:06:10,900 --> 00:06:13,000 I'm hoping this is gonna be something 141 00:06:13,000 --> 00:06:15,266 that'll help me stand out from my other competitors. 142 00:06:15,266 --> 00:06:17,567 [Gabe] Chef Chris, what are you making? 143 00:06:17,567 --> 00:06:21,667 I'm making a caramelized avocado and espresso martini glazed pork belly. 144 00:06:21,667 --> 00:06:22,767 Oh, whoa. 145 00:06:22,767 --> 00:06:24,767 A caramelized avocado? 146 00:06:24,767 --> 00:06:27,467 I've never had a caramelized avocado before. 147 00:06:27,467 --> 00:06:31,767 I think it's a play on grilled avocado, which is kind of fun. 148 00:06:31,767 --> 00:06:33,767 [Chris] At Flamingo Resort, we host Drag Brunch 149 00:06:33,767 --> 00:06:35,100 on the first Sunday of every month, 150 00:06:35,100 --> 00:06:38,000 and it's loud, it's crass, it's chaotic, 151 00:06:38,000 --> 00:06:39,967 and the food is just another part of the show. 152 00:06:39,967 --> 00:06:42,567 And so you have to do something big and bold 153 00:06:42,567 --> 00:06:44,066 and over the top, just like the Queens. 154 00:06:45,700 --> 00:06:48,166 I came here to win, and these other chefs 155 00:06:48,166 --> 00:06:49,834 better sashay out of my way. 156 00:06:51,066 --> 00:06:54,166 I know I can do something creative with the pork belly, 157 00:06:54,166 --> 00:06:57,133 and my mind immediately goes to the tacos. 158 00:06:58,000 --> 00:07:00,066 I'm making a pork belly taco. 159 00:07:00,066 --> 00:07:01,600 [Gabe] This basket looks really good. 160 00:07:01,600 --> 00:07:04,166 I mean, all staples of any drag brunch. 161 00:07:04,166 --> 00:07:05,967 Not only you have espresso martini, 162 00:07:05,967 --> 00:07:07,367 but I'm excited about the pork belly. 163 00:07:07,367 --> 00:07:11,266 That was my name when I was a dancer was Pork Belly. 164 00:07:11,266 --> 00:07:13,000 [Gabe] This is actually fully cooked. 165 00:07:13,000 --> 00:07:16,266 My favorite way to eat it is cut it, pan sear it. 166 00:07:16,266 --> 00:07:19,000 Okay, let's get a little more heat on you, little baby. 167 00:07:19,000 --> 00:07:22,266 All right, chefs, you're down to 14 minutes here. 168 00:07:22,266 --> 00:07:25,767 [Corey] I'm making an avocado crema by mixing my avocados 169 00:07:25,767 --> 00:07:29,166 with lime and Mexican crema. 170 00:07:29,166 --> 00:07:31,166 -Cut. [bleep] -[crew member] Cut. 171 00:07:32,667 --> 00:07:36,467 I've cut myself worse than I ever have in my entire life. 172 00:07:36,467 --> 00:07:39,367 I cannot believe how fast it is already bleeding. 173 00:07:39,367 --> 00:07:41,600 -I stabbed the end. -[Tiffani] Corey has cut himself. 174 00:07:41,600 --> 00:07:44,166 -What? -Like, there's cuts and then there's cuts. 175 00:07:44,166 --> 00:07:46,567 It's not stopping even with pressure. 176 00:07:46,567 --> 00:07:48,233 [Corey] I'm in really big trouble. 177 00:07:52,467 --> 00:07:54,867 We have twin flames that just happened. 178 00:07:54,867 --> 00:07:56,800 -Whoo! -We're all flaming today, honey. 179 00:07:56,800 --> 00:07:57,567 Yes. 180 00:07:57,567 --> 00:07:59,600 That's kind of a typical drag brunch. 181 00:07:59,600 --> 00:08:01,734 Lots of drama and lots of flames. 182 00:08:03,367 --> 00:08:05,266 -Chef Arnold. -Oui, oui, oui, baby. 183 00:08:05,266 --> 00:08:06,767 Are we slaying, honey? What are we doing? 184 00:08:06,767 --> 00:08:09,100 Slaying, saute, I slay like I said. 185 00:08:09,100 --> 00:08:11,767 [Gabe] Listen, we saw the ketchup, we saw the flames. 186 00:08:11,767 --> 00:08:13,400 What are you making right there? 187 00:08:13,400 --> 00:08:16,567 I'm doing a spin on a very brunchy 188 00:08:16,567 --> 00:08:18,567 panzanella salad with a twist. 189 00:08:18,567 --> 00:08:22,100 -[Tiffani] We love that. We love that. -With a twist. 190 00:08:22,100 --> 00:08:25,767 [Arnold] I'm making an heirloom pancake panzanella salad with 191 00:08:25,767 --> 00:08:29,767 avocado yogurt and a curried tomato pork belly bacon jam. 192 00:08:31,500 --> 00:08:34,567 I'm gonna use the pancake as my bread. 193 00:08:36,300 --> 00:08:38,367 [Chris] Peanut butter in between each layer. 194 00:08:38,367 --> 00:08:39,467 You gotta be kidding me. 195 00:08:39,467 --> 00:08:41,700 Peanut butter and jelly pancakes is a new one for me. 196 00:08:41,700 --> 00:08:43,367 Maybe it's something I'll try out with my daughter 197 00:08:43,367 --> 00:08:44,734 down the line, but I'm gonna try and make 198 00:08:44,734 --> 00:08:47,767 a buttermilk beurre blanc and try to turn it into something savory. 199 00:08:47,767 --> 00:08:50,100 [Gabe] Usually brunch, you have people that like savory 200 00:08:50,100 --> 00:08:51,600 and then people who like sweet. 201 00:08:51,600 --> 00:08:55,166 Out of four chefs, only one took this sweet route. 202 00:08:55,166 --> 00:08:56,333 Right behind you. 203 00:08:56,333 --> 00:08:59,100 [Jenn] I'm gonna use my peanut butter and jelly pancakes 204 00:08:59,100 --> 00:09:00,300 to make fritters. 205 00:09:00,300 --> 00:09:02,400 -May I share your fryer with you? -Yes. 206 00:09:02,400 --> 00:09:05,533 I want the fritter to get a lot of texture in the exterior. 207 00:09:07,100 --> 00:09:09,000 Ooh! 208 00:09:09,000 --> 00:09:12,166 Espresso martini, that is like the epitome of 209 00:09:12,166 --> 00:09:14,300 a brunch cocktail. 210 00:09:14,300 --> 00:09:16,900 I throw the avocado, yogurt, a little bit of spice, 211 00:09:16,900 --> 00:09:20,266 salt, sugar, pepper, and I blend it up. 212 00:09:21,467 --> 00:09:23,467 All right, go, go, go, go. 213 00:09:23,467 --> 00:09:25,266 All right, chefs, five minutes to get it done. 214 00:09:25,266 --> 00:09:26,667 -Five minutes. -All right. 215 00:09:26,667 --> 00:09:28,767 -Ooh. -It's really tough for Corey 216 00:09:28,767 --> 00:09:32,100 to have lost this much time in a tiny little 20-minute round. 217 00:09:32,100 --> 00:09:33,667 Yep. 218 00:09:33,667 --> 00:09:36,000 [Corey] There's so much adrenaline coursing through me, 219 00:09:36,000 --> 00:09:40,266 and I haven't even had a chance to show everybody what I'm capable of. 220 00:09:40,266 --> 00:09:43,100 But I am going to make sure that I get all of 221 00:09:43,100 --> 00:09:44,800 those ingredients on the plate. 222 00:09:44,800 --> 00:09:46,767 I am going to be the next Chopped Champion, 223 00:09:46,767 --> 00:09:48,467 and nothing is going to get in my way. 224 00:09:51,367 --> 00:09:53,000 Behind, behind. Coming through, swaying through, sashay, saute. 225 00:09:53,000 --> 00:09:55,266 -Whoo! -Work, baby, work! 226 00:09:55,266 --> 00:09:57,467 All right, chefs, five minutes to get it done. 227 00:09:57,467 --> 00:09:58,900 Five minutes. 228 00:09:58,900 --> 00:10:00,367 [Corey] With five minutes on the clock, 229 00:10:00,367 --> 00:10:03,800 I take the espresso martini and turn this into a glaze 230 00:10:03,800 --> 00:10:05,066 just for the pork belly. 231 00:10:07,567 --> 00:10:09,667 [Chris] I've used all my basket ingredients, 232 00:10:09,667 --> 00:10:12,967 but there's no crispy element, mind you. 233 00:10:12,967 --> 00:10:14,967 I decide at the last minute I'm gonna crisp some 234 00:10:14,967 --> 00:10:17,266 panko breadcrumbs and have kind of a seasoned breadcrumb 235 00:10:17,266 --> 00:10:19,100 over the top. 236 00:10:19,100 --> 00:10:21,667 All right, chefs, you're coming up on four minutes here. 237 00:10:21,667 --> 00:10:24,000 Four minutes is one long drag number. 238 00:10:24,000 --> 00:10:25,500 It's about a ballad. 239 00:10:25,500 --> 00:10:28,266 Chef Arnold, wait. What are you making right there? 240 00:10:28,266 --> 00:10:30,767 I have a little frisee salad with pickled capers. 241 00:10:30,767 --> 00:10:33,233 I'm also going to grab some beautiful heirloom tomatoes. 242 00:10:34,567 --> 00:10:36,500 Almost there. Just keep pushing. Keep pushing. 243 00:10:36,500 --> 00:10:38,166 Got to do something to transform 244 00:10:38,166 --> 00:10:41,066 the pork belly, so I add some of the berries to kind of 245 00:10:41,066 --> 00:10:43,100 bring the acidity up and tie it in with 246 00:10:43,100 --> 00:10:44,967 the peanut butter and jelly pancake fritter. 247 00:10:44,967 --> 00:10:46,800 Whoo! Jenn has pork belly in the pan, 248 00:10:46,800 --> 00:10:48,867 and it looks delicious. 249 00:10:48,867 --> 00:10:51,400 [Miss Ginger] I love when it's nice and crispy on the outside. 250 00:10:51,400 --> 00:10:53,100 -You like it. -You stick your teeth in it. 251 00:10:53,100 --> 00:10:55,634 -It's like a marshmallow. It's so soft. -Soft. 252 00:10:57,100 --> 00:11:00,166 [Ted] One minute left on the clock, chefs. Let's get it done. 253 00:11:00,166 --> 00:11:03,100 [Miss Ginger] Oh! One minute, oh! 254 00:11:03,100 --> 00:11:05,767 Did somebody turn up the heat in here all of a sudden? 255 00:11:06,400 --> 00:11:08,200 Whoo, honey. 256 00:11:08,200 --> 00:11:11,867 I thought that back-to-back drag brunches was intense, 257 00:11:11,867 --> 00:11:16,200 but this Chopped kitchen is absolutely way over the top. 258 00:11:16,200 --> 00:11:17,667 Right behind you, sweetie. 259 00:11:17,667 --> 00:11:20,467 She forgot her bowl. Rookie. 260 00:11:20,467 --> 00:11:22,367 Right behind you, honey. 261 00:11:22,367 --> 00:11:23,867 [Tiffani] Chef Corey's working with his glove on. 262 00:11:23,867 --> 00:11:26,200 He seems to be moving at a good pace 263 00:11:26,200 --> 00:11:27,667 -and making decent decisions. -Thank you. 264 00:11:27,667 --> 00:11:28,700 How many minutes we got left? 265 00:11:28,700 --> 00:11:30,367 I don't know what to do with these pancakes, 266 00:11:30,367 --> 00:11:32,500 but I got to figure it out right now. 267 00:11:32,500 --> 00:11:34,667 So I'm putting them in a blender with some half and half 268 00:11:34,667 --> 00:11:36,667 to make peanut butter pancake mousse. 269 00:11:36,667 --> 00:11:39,000 -All right, make sure your plates are good. -Let's go. 270 00:11:39,000 --> 00:11:41,266 -Taste everything. -[Miss Ginger] I want it to be pretty. 271 00:11:41,266 --> 00:11:43,000 Sprinkle some glitter on top. 272 00:11:43,000 --> 00:11:44,500 [Arnold] Oh, my God. 273 00:11:44,500 --> 00:11:46,200 Girl, give me some of that eye shadow. 274 00:11:46,200 --> 00:11:47,667 -I knew something was missing. -Pass it over. 275 00:11:52,066 --> 00:11:55,667 Chefs, don't hesitate. Get your food upon that plate. 276 00:11:57,000 --> 00:12:01,500 -10, 9, 8, 7, 6, -[Gabe] Come on, guys. 277 00:12:01,500 --> 00:12:03,400 -[Miss Ginger] Come on. -Let's go. 278 00:12:03,400 --> 00:12:05,600 -[Ted] ...four, three, two... -Don't let me down. 279 00:12:05,600 --> 00:12:07,867 ...one. 280 00:12:07,867 --> 00:12:09,900 -Time's up. Please step back. -[all cheering] 281 00:12:09,900 --> 00:12:11,233 Let's go. 282 00:12:12,166 --> 00:12:13,367 Excuse me. 283 00:12:13,367 --> 00:12:15,900 -How you feel? -Good. Wow. Gorgeous. 284 00:12:15,900 --> 00:12:18,000 It's such a bummer that Corey got a cut. 285 00:12:18,000 --> 00:12:19,500 Oh, my God. That's a lot of blood. 286 00:12:19,500 --> 00:12:21,567 -Yeah. -How you doing this, Jenn? 287 00:12:21,567 --> 00:12:24,100 Okay, in my mind, it had a little more razzle dazzle, 288 00:12:24,100 --> 00:12:25,367 but it tastes nice. 289 00:12:26,700 --> 00:12:30,567 I am glad that I at least got all four ingredients on the plate, 290 00:12:30,567 --> 00:12:32,367 even if my arm is bleeding, so. 291 00:12:39,367 --> 00:12:42,200 Chefs, you have arrived at the chopping block. 292 00:12:42,200 --> 00:12:46,767 You had to work with an espresso martini, avocados, 293 00:12:46,767 --> 00:12:50,166 pork belly, and peanut butter and jelly pancakes. 294 00:12:50,166 --> 00:12:53,000 Chef Corey, this is going to be a pork belly 295 00:12:53,000 --> 00:12:57,467 on a corn tortilla with a avocado crema, 296 00:12:57,467 --> 00:13:00,967 a peanut butter jelly pancake mousse, 297 00:13:00,967 --> 00:13:03,800 and espresso martini caramel sauce. 298 00:13:03,800 --> 00:13:05,467 Drag brunches are a lot of fun. 299 00:13:05,467 --> 00:13:07,467 That's really what I built my business around. 300 00:13:07,467 --> 00:13:10,266 We built up one of the top drag brunches in the United States, 301 00:13:10,266 --> 00:13:12,600 number nine in the nation, number one in Kentucky. 302 00:13:12,600 --> 00:13:15,667 Chef Corey, the use of the avocado is so delicious, 303 00:13:15,667 --> 00:13:18,266 and the fattiness up against the crispiness of the pork belly, 304 00:13:18,266 --> 00:13:19,467 really smart. 305 00:13:19,467 --> 00:13:21,867 And putting the tortillas on the grill with the pork belly, 306 00:13:21,867 --> 00:13:24,166 that's giving this nice, fatty, porky char. 307 00:13:24,166 --> 00:13:26,900 The creatinity of a taco, it's amazing. 308 00:13:26,900 --> 00:13:29,467 That espresso martini sauce that you reduced down, 309 00:13:29,467 --> 00:13:30,567 it just seized up. 310 00:13:30,567 --> 00:13:33,800 When you pair the espresso martini with the berries 311 00:13:33,800 --> 00:13:37,266 and the peanut butter, I think you went a little bit too sweet. 312 00:13:37,266 --> 00:13:39,266 The berries are nice. They're pretty. 313 00:13:39,266 --> 00:13:42,066 But, you know, as Coco Chanel always said, 314 00:13:42,066 --> 00:13:45,300 before you go out the door, remove one item. 315 00:13:45,300 --> 00:13:48,367 But the avocado is my favorite thing on the dish. 316 00:13:48,367 --> 00:13:50,066 It's absolutely delicious. 317 00:13:50,066 --> 00:13:51,567 Next up, Chef Jenn. 318 00:13:51,567 --> 00:13:53,767 I've made for you today a peanut butter 319 00:13:53,767 --> 00:13:55,367 and jelly pancake fritter, 320 00:13:55,367 --> 00:13:58,567 chocolate espresso martini avocado mousse, 321 00:13:58,567 --> 00:14:01,200 and a raspberry candy pork belly. 322 00:14:01,200 --> 00:14:02,667 [Ted] So where are you working now? 323 00:14:02,667 --> 00:14:05,367 Right now, I'm the executive chef at Dreamland 324 00:14:05,367 --> 00:14:08,967 in Seattle, Washington, home of Dreamgirls Drag Brunch. 325 00:14:08,967 --> 00:14:10,867 Hey! 326 00:14:10,867 --> 00:14:14,500 Chef, for you to go into this avocado chocolate mousse, 327 00:14:14,500 --> 00:14:18,567 that is not where usually people go to when they see an avocado. 328 00:14:18,567 --> 00:14:20,567 That's the best part of the whole thing. 329 00:14:20,567 --> 00:14:21,500 That's so delicious. 330 00:14:21,500 --> 00:14:22,800 -Thank you. Thank you. -It's wildly delicious. 331 00:14:22,800 --> 00:14:25,867 [Tiffani] It is bananas good. The avocado keep the chocolate 332 00:14:25,867 --> 00:14:26,967 from being too sweet. 333 00:14:26,967 --> 00:14:29,900 The espresso martini adds the sauce with the pork belly. 334 00:14:29,900 --> 00:14:31,100 So delicious. 335 00:14:31,100 --> 00:14:33,700 Everything together just works. 336 00:14:33,700 --> 00:14:36,100 Let's talk about the fritter. The texture is great. 337 00:14:36,100 --> 00:14:37,867 I just want more peanut butter. 338 00:14:37,867 --> 00:14:40,266 I disagree with some of the things that you said 339 00:14:40,266 --> 00:14:43,533 because this is tens, tens, tens across the board for me. 340 00:14:44,100 --> 00:14:45,667 Yes, I love that. 341 00:14:45,667 --> 00:14:48,000 The fritter is absolutely perfect. 342 00:14:48,000 --> 00:14:50,900 When you take just a little dollop of the mousse 343 00:14:50,900 --> 00:14:53,467 and put it on top, it's a perfect bite for me. 344 00:14:53,467 --> 00:14:55,867 -I love it. -Honey, I'm too close to menopause for you 345 00:14:55,867 --> 00:14:57,767 -to give me all these feelings. -[all laughing] 346 00:14:57,767 --> 00:15:00,266 Well, you're giving me all these feelings, too. 347 00:15:00,266 --> 00:15:01,767 Honey, I'm falling off the bone. 348 00:15:01,767 --> 00:15:02,767 That feels so good. 349 00:15:02,767 --> 00:15:04,567 -Thank you. -So is your pork, honey. 350 00:15:04,567 --> 00:15:06,000 Oh, thank you so much. 351 00:15:06,000 --> 00:15:07,567 Next, we go to Chef Chris. 352 00:15:07,567 --> 00:15:10,567 So I made a caramelized avocado with espresso martini 353 00:15:10,567 --> 00:15:13,133 glazed pork belly and a buttermilk pancake sauce. 354 00:15:14,767 --> 00:15:18,400 The plating isn't much to look at, 355 00:15:18,400 --> 00:15:21,100 but when you get a little bit of that pork belly 356 00:15:21,100 --> 00:15:23,667 with that avocado, with that sauce, 357 00:15:23,667 --> 00:15:25,200 it's like a perfect bite. 358 00:15:25,200 --> 00:15:27,266 I love the pork belly. I think it is so delicious. 359 00:15:27,266 --> 00:15:29,100 It's candy. I can't stop eating it. 360 00:15:29,100 --> 00:15:30,467 And I really like the avocado 361 00:15:30,467 --> 00:15:32,667 and how beautifully caramelized it is. 362 00:15:32,667 --> 00:15:34,800 But there's no anchor to this. 363 00:15:34,800 --> 00:15:37,567 If this is an appetizer, what is it? 364 00:15:37,567 --> 00:15:39,567 I agree with Tiffani. What is it? 365 00:15:39,567 --> 00:15:41,367 You know, is it an appetizer? Is it a main? 366 00:15:41,367 --> 00:15:43,266 Is it, like, a brunch dish? 367 00:15:43,266 --> 00:15:46,266 As perfect as I think the bite is, I do agree that 368 00:15:46,266 --> 00:15:48,600 it could use something like a crostini underneath it, 369 00:15:48,600 --> 00:15:50,800 -Yeah. -but I still really love the bite. 370 00:15:50,800 --> 00:15:52,467 -Thank you. -All right. 371 00:15:52,467 --> 00:15:55,200 -Finally, Chef Arnold. -For today's performance, 372 00:15:55,200 --> 00:15:57,700 -I made for you... -Yes! 373 00:15:57,700 --> 00:15:59,767 ...an heirloom pancake panzanella 374 00:15:59,767 --> 00:16:02,767 with an heirloom tomato salad, avocado yogurt, 375 00:16:02,767 --> 00:16:04,967 and a curried tomato pork belly jam. 376 00:16:07,600 --> 00:16:09,667 Chef Arnold, I... 377 00:16:10,066 --> 00:16:11,667 love this. 378 00:16:11,667 --> 00:16:14,667 It's sort of sophisticated avocado tomato toast. 379 00:16:14,667 --> 00:16:17,266 -[Miss Ginger] Your plate is gorgeous. -[Arnold] Thank you, doll. 380 00:16:17,266 --> 00:16:21,000 And every single bite is so delicious. 381 00:16:21,000 --> 00:16:23,100 You actually developed some really interesting 382 00:16:23,100 --> 00:16:24,300 and different flavors in the dish. 383 00:16:24,300 --> 00:16:27,166 But, you know, some of them don't go together. 384 00:16:27,166 --> 00:16:29,867 The ketchup, really all you taste is ketchup. 385 00:16:29,867 --> 00:16:33,166 I do wish that I could taste the espresso martini 386 00:16:33,166 --> 00:16:35,367 -just a little bit more. -More is more. 387 00:16:35,367 --> 00:16:37,867 -More is more. It's drag. -Yeah. 388 00:16:41,300 --> 00:16:43,066 [Chris] The judges were tough but fair. 389 00:16:43,066 --> 00:16:45,166 Honestly, I maybe went a little too simple, 390 00:16:45,166 --> 00:16:47,533 and since this is Drag Brunch, I need to be a bit more extra. 391 00:16:49,400 --> 00:16:51,367 [Corey] I definitely do not feel safe right now. 392 00:16:51,367 --> 00:16:52,700 I'm super frustrated. 393 00:16:52,700 --> 00:16:54,800 There's so much more I can do, and I hope I get 394 00:16:54,800 --> 00:16:56,066 the opportunity to stick around. 395 00:17:06,567 --> 00:17:09,967 So whose dish is on the chopping block? 396 00:17:19,467 --> 00:17:21,367 Chef Corey, you've been chopped. 397 00:17:21,367 --> 00:17:22,634 Judges? 398 00:17:22,634 --> 00:17:26,100 Chef Corey, you cut your fingers at the beginning of the round, 399 00:17:26,100 --> 00:17:27,200 and it really cost you. 400 00:17:27,200 --> 00:17:29,367 The sauce you made with espresso martini 401 00:17:29,367 --> 00:17:31,567 really took the dish to the sweet side, 402 00:17:31,567 --> 00:17:33,400 and so we had to chop you. 403 00:17:33,400 --> 00:17:35,166 Well, it was a really good time to be here. 404 00:17:35,166 --> 00:17:36,567 Best of luck to all of you. 405 00:17:36,567 --> 00:17:37,567 -Thank you, Chef. -Thank you, Chef. 406 00:17:37,567 --> 00:17:38,867 -Thank you. -Good luck to you. 407 00:17:40,767 --> 00:17:43,100 I did not put out a dish that represents my skills, 408 00:17:43,100 --> 00:17:46,233 but I did make it here, and I'm really proud of that. 409 00:17:48,200 --> 00:17:50,634 Chef Jenn, Chef Chris, Chef Arnold. 410 00:17:51,166 --> 00:17:52,166 Second basket. 411 00:17:55,467 --> 00:17:56,433 Open it up. 412 00:17:57,667 --> 00:17:59,967 -Oh, my God. -What the hell is going on? 413 00:17:59,967 --> 00:18:02,600 -[Jenn] What in... -Okay, love it. 414 00:18:02,600 --> 00:18:06,000 [Ted] All right, you've got a rainbow steamed cake. 415 00:18:06,000 --> 00:18:08,467 Ah! [laughs] 416 00:18:08,467 --> 00:18:11,567 What is this layered mess? 417 00:18:11,567 --> 00:18:12,900 These are the gays of our lives. 418 00:18:12,900 --> 00:18:15,100 -[Ted] You also have skirt steak. -Skirt steak, okay. 419 00:18:15,100 --> 00:18:17,467 Okay, I can work with that. 420 00:18:17,467 --> 00:18:18,433 [Ted] Eggplants. 421 00:18:18,433 --> 00:18:20,467 And it wouldn't be drag punch without eggplants. 422 00:18:20,467 --> 00:18:21,600 Yeah. 423 00:18:21,600 --> 00:18:24,266 -Oh, brother. -And sausage gravy. 424 00:18:24,266 --> 00:18:25,767 [Ted] Sausage gravy. 425 00:18:25,767 --> 00:18:28,066 We're going old school brunch on that one. 426 00:18:28,066 --> 00:18:31,233 -Fierce. -[all laughing] 427 00:18:32,767 --> 00:18:35,233 Thirty minutes to strut your stuff again. 428 00:18:36,100 --> 00:18:37,834 -Clock starts now. -Okay, let's do it. 429 00:18:38,367 --> 00:18:40,100 Let's go, guys. 430 00:18:40,100 --> 00:18:41,734 -Come on. -[Gabe] Come on. 431 00:18:45,400 --> 00:18:48,100 [Ted] Judges, drag brunches have really been exploding 432 00:18:48,100 --> 00:18:50,734 in popularity all over the country lately. 433 00:18:50,800 --> 00:18:51,800 Why? 434 00:18:51,800 --> 00:18:53,200 Why not? 435 00:18:53,200 --> 00:18:55,867 -[Tiffani] You know where drag brunch started, essentially? -[Gabe] Where? 436 00:18:55,867 --> 00:18:59,000 In the late 1880s, the formerly enslaved person 437 00:18:59,000 --> 00:19:02,266 started dressing up, performing, serving food, and having alcohol. 438 00:19:02,266 --> 00:19:04,266 -[Miss Ginger] Yeah. -But the word drag comes from 439 00:19:04,266 --> 00:19:06,767 heavy costumes that queens were dragging them through, 440 00:19:06,767 --> 00:19:09,600 carrying their costumes and dragging their garments through. 441 00:19:09,600 --> 00:19:12,166 Oh, my gosh. She's so dense. 442 00:19:12,166 --> 00:19:14,000 The biggest challenge for me is that cake. 443 00:19:14,000 --> 00:19:16,000 -It tastes pretty nasty. -Yeah. 444 00:19:16,000 --> 00:19:18,300 -No, that's not her look. -But it's sweet. 445 00:19:18,300 --> 00:19:20,000 It's a little coconutty almost. 446 00:19:20,000 --> 00:19:23,166 The texture and the taste is a very dense version 447 00:19:23,166 --> 00:19:24,567 of a dessert from Thailand. 448 00:19:24,567 --> 00:19:27,367 Chef Arnold, what's going on in your kitchen? 449 00:19:27,367 --> 00:19:29,600 -I'm gonna take all of these flavors... -Okay. 450 00:19:29,600 --> 00:19:32,166 -...and turn it into beef and eggplant laksa. -[Gabe] Mmm. 451 00:19:32,166 --> 00:19:34,567 A little curry, a little noodle. You know, I'm South Asian. 452 00:19:34,567 --> 00:19:36,100 They've got some flair and spice. 453 00:19:36,100 --> 00:19:37,500 I'm gonna wake you up this round. 454 00:19:37,500 --> 00:19:38,800 All right. 455 00:19:38,800 --> 00:19:41,667 [Tiffani] The idea of doing laksa is very smart. 456 00:19:41,667 --> 00:19:43,600 Laksa is typically Southeast Asian stew, 457 00:19:43,600 --> 00:19:46,100 and it has a ton of curry flavors in it. 458 00:19:46,100 --> 00:19:48,567 This rainbow cake, it is made with rice flour 459 00:19:48,567 --> 00:19:49,700 and coconut milk. 460 00:19:49,700 --> 00:19:51,166 Six layers of colors. 461 00:19:51,166 --> 00:19:53,634 They don't taste different. They are all the same flavor. 462 00:19:54,000 --> 00:19:54,867 Oh, my God. 463 00:19:54,867 --> 00:19:56,266 It works. It's good. 464 00:19:56,266 --> 00:19:59,000 The issue with this cake is not the flavor. 465 00:19:59,000 --> 00:20:01,367 -[Arnold] Oh, my God. -[Tiffani] It's the texture. 466 00:20:01,367 --> 00:20:02,700 It is gummy. 467 00:20:02,700 --> 00:20:05,100 Oh, my God. It's like gum. 468 00:20:05,100 --> 00:20:07,800 [Jenn] This rainbow steam cake, I'm gonna melt it down with 469 00:20:07,800 --> 00:20:11,667 a little hot water to make a marinade for my skirt steak. 470 00:20:11,667 --> 00:20:14,200 [Tiffani] So skirt steak runs along the bottom of the cow, 471 00:20:14,200 --> 00:20:16,567 really high cooking, high heat, very quickly, 472 00:20:16,567 --> 00:20:18,133 and then cut it against the grain. 473 00:20:19,867 --> 00:20:21,266 -Jenn. -[Jenn] Yes, sir. 474 00:20:21,266 --> 00:20:24,000 -What are you doing there? -[Jenn] I'm working on some 475 00:20:24,000 --> 00:20:27,367 kind of steak, a little fried eggplant. 476 00:20:27,367 --> 00:20:30,667 I'm going to make a marinated grilled skirt steak 477 00:20:30,667 --> 00:20:33,266 with skillet potatoes, fried eggplant, 478 00:20:33,266 --> 00:20:36,000 and a sausage gravy hollandaise. 479 00:20:36,000 --> 00:20:38,567 This is drag brunch. We've got to take it up a notch. 480 00:20:38,567 --> 00:20:40,667 Drag brunch gives people an opportunity 481 00:20:40,667 --> 00:20:42,767 to really celebrate their authenticity. 482 00:20:42,767 --> 00:20:45,367 And they may not have that opportunity Monday through Friday 483 00:20:45,367 --> 00:20:46,634 in their regular life. 484 00:20:48,100 --> 00:20:50,867 Going into round two, Jenn obviously killed it. 485 00:20:50,867 --> 00:20:52,500 Both of my competitors are very talented, 486 00:20:52,500 --> 00:20:54,767 but she's definitely who I'm on the lookout for. 487 00:20:54,767 --> 00:20:56,367 This is a drag rush competition, 488 00:20:56,367 --> 00:20:58,967 and I need to just be more extra and not play it so safe. 489 00:20:58,967 --> 00:21:01,367 Chef Chris, what's going on, my friend? 490 00:21:01,367 --> 00:21:02,867 I'm making eggplant two ways. 491 00:21:02,867 --> 00:21:04,867 So I'm going to caramelize one, and then I'm going to do, 492 00:21:04,867 --> 00:21:06,667 like, a charred and sweet eggplant puree using my cake. 493 00:21:06,667 --> 00:21:08,867 And then we're going to do a little chicken fried steak 494 00:21:08,867 --> 00:21:11,533 to go with that since we've got gravy, because why not, eh? 495 00:21:13,567 --> 00:21:16,266 [Gabe] Well, talk about eggplant. It's a tricky vegetable. 496 00:21:16,266 --> 00:21:17,100 There are two issues. 497 00:21:17,100 --> 00:21:19,300 One, it absorbs any sort of liquid or fat 498 00:21:19,300 --> 00:21:20,200 that you're putting it in. 499 00:21:20,200 --> 00:21:22,600 And then second, if you don't cook it properly, 500 00:21:22,600 --> 00:21:24,700 it just doesn't taste good. It tastes bitter. 501 00:21:24,700 --> 00:21:26,300 Give it to me. Give it to me. 502 00:21:26,300 --> 00:21:30,100 I had my first child at 18, and then at 22, 503 00:21:30,100 --> 00:21:31,467 I had my second. 504 00:21:31,467 --> 00:21:34,767 Having two kids and working a full-time job and also going 505 00:21:34,767 --> 00:21:37,000 to culinary school was difficult. 506 00:21:37,000 --> 00:21:40,467 So I want to take this win back for my kids 507 00:21:40,467 --> 00:21:43,367 who believe in me so much. 508 00:21:43,367 --> 00:21:45,667 -Just under 10 minutes, chefs. -Come on, guys. 509 00:21:45,667 --> 00:21:47,767 -[Miss Ginger] Ooh. -[Gabe] Pull it through. 510 00:21:48,767 --> 00:21:50,834 Put some hustle in your bustle. 511 00:21:52,667 --> 00:21:53,700 Let's see what happens. 512 00:21:53,700 --> 00:21:55,400 I'm looking at this sausage gravy, 513 00:21:55,400 --> 00:21:58,800 and I think sausage gravy hollandaise. 514 00:21:58,800 --> 00:22:02,266 Hollandaise is the glue that holds brunch together. 515 00:22:02,266 --> 00:22:05,367 I love sausage gravy. It is a staple in my house. 516 00:22:05,367 --> 00:22:06,667 It's a staple in the South. 517 00:22:06,667 --> 00:22:08,533 I like to make mine spicy. 518 00:22:09,667 --> 00:22:12,166 [Chris] So I'm making my chicken fried steak, and I realize 519 00:22:12,166 --> 00:22:15,300 that the fryer is definitely a hot commodity. 520 00:22:15,300 --> 00:22:16,467 Jenn, let me know when you're done. 521 00:22:16,467 --> 00:22:18,767 I just need another, like, minute. 522 00:22:18,767 --> 00:22:21,300 It's easier for me to just get a pan with oil going. 523 00:22:21,300 --> 00:22:23,467 But I'm not getting the sizzle in the bubble, 524 00:22:23,467 --> 00:22:25,133 so I decide to turn them up a little bit. 525 00:22:26,100 --> 00:22:29,367 [Gabe] Look at Chris' station. Everything is burning. 526 00:22:29,367 --> 00:22:32,266 That is the literal definition of hot mess. 527 00:22:32,266 --> 00:22:34,967 It is messy. It is too hot. 528 00:22:34,967 --> 00:22:37,400 [Chris] I'm not thrilled about this, but I'm running out of time. 529 00:22:37,400 --> 00:22:39,333 I'm just going to have to figure out a way to make this work. 530 00:22:42,867 --> 00:22:46,100 With any laksa, there's usually a noodle component. 531 00:22:46,100 --> 00:22:48,233 So my plan is to fry rice noodles. 532 00:22:50,967 --> 00:22:53,967 Ooh. I got a wig, y'all. 533 00:22:53,967 --> 00:22:55,500 I got a wig. 534 00:22:55,500 --> 00:22:58,166 Oh, well, I hear some commotion. 535 00:22:58,166 --> 00:23:00,233 [Tiffani] We have a wig coming out of the fryer. 536 00:23:02,667 --> 00:23:04,734 [Ted] All right, chefs, five minutes to get it done. 537 00:23:05,100 --> 00:23:07,800 -Oh, my God. -Ah. 538 00:23:07,800 --> 00:23:11,200 Behind, chef. Sorry so much. Sorry. Thank you. Love you. 539 00:23:11,200 --> 00:23:13,367 I'm so focused on getting my stuff done 540 00:23:13,367 --> 00:23:15,533 that I forget about my beef. 541 00:23:15,767 --> 00:23:17,367 Oh my gosh. 542 00:23:17,367 --> 00:23:19,500 You know, if I get a quick flash fry on it, 543 00:23:19,500 --> 00:23:20,734 I can add it to the dish. 544 00:23:26,400 --> 00:23:29,467 The tension right now, they're all trying to finish. 545 00:23:29,467 --> 00:23:31,767 Chef Chris, I think he's struggling a bit 546 00:23:31,767 --> 00:23:33,300 with the frying of the steak. 547 00:23:33,300 --> 00:23:35,367 [Tiffani] One of the interesting things that's happening here 548 00:23:35,367 --> 00:23:38,367 in the feel of this kitchen is often what happens 549 00:23:38,367 --> 00:23:39,967 behind the scenes at drag brunch. 550 00:23:39,967 --> 00:23:43,000 In the front of the house, it is all tutus and tiaras. 551 00:23:43,000 --> 00:23:44,367 In the back, we are freaking out. 552 00:23:44,367 --> 00:23:46,767 Really, I always say the best show at a drag brunch 553 00:23:46,767 --> 00:23:47,734 is backstage. 554 00:23:48,767 --> 00:23:50,000 Come on, guys. 555 00:23:51,367 --> 00:23:54,567 [Gabe] Chef Arnold, finish up. You're giving me a heart attack. 556 00:23:54,567 --> 00:23:55,533 Come on. 557 00:23:57,100 --> 00:24:00,066 [Ted] All right, chefs, second round winding down. 558 00:24:00,066 --> 00:24:01,100 I cannot. 559 00:24:01,100 --> 00:24:05,767 [Ted] Ten, nine, eight, seven, six, 560 00:24:05,767 --> 00:24:11,300 five, four, three, two, one. 561 00:24:11,300 --> 00:24:13,266 -Ah! -[whoops] 562 00:24:13,266 --> 00:24:14,767 -[Ted] Time's up. -Yes! Come on. 563 00:24:14,767 --> 00:24:17,166 -Lord have mercy. -Great job, chefs. 564 00:24:17,166 --> 00:24:18,734 Nice job. 565 00:24:20,200 --> 00:24:22,767 How was it so much shorter? It seemed shorter. 566 00:24:22,767 --> 00:24:24,300 -[Chris] It did. It really did. -Did it not seem shorter? 567 00:24:24,300 --> 00:24:27,767 What? Honey, yes. 568 00:24:27,767 --> 00:24:29,800 I really had to dig deep to figure out what to do 569 00:24:29,800 --> 00:24:31,567 with these ingredients to make a cohesive dish, 570 00:24:31,567 --> 00:24:32,634 and I hope that comes through. 571 00:24:32,634 --> 00:24:35,066 I never want to see that cake again in my wide life. 572 00:24:35,066 --> 00:24:37,066 [Arnold] Oh, my gosh. This is, like, major hard. 573 00:24:37,066 --> 00:24:39,634 -I'm schvitzing. -[all laughing] 574 00:24:43,867 --> 00:24:47,500 Chefs, for the entree round, we gave you a rainbow-steamed cake, 575 00:24:47,500 --> 00:24:51,166 skirt steak, eggplants, and sausage gravy. 576 00:24:51,166 --> 00:24:53,266 Chef Chris, please tell us what you made. 577 00:24:53,266 --> 00:24:55,700 So I made a fried steak and eggs with eggplant 578 00:24:55,700 --> 00:24:57,000 two ways and gravy two ways. 579 00:24:57,000 --> 00:24:59,500 The eggplant is caramelized eggplant with a little bit of 580 00:24:59,500 --> 00:25:02,100 Brussels sprout, and then the other one is a charred, 581 00:25:02,100 --> 00:25:04,367 like, blackened eggplant puree that got thickened with 582 00:25:04,367 --> 00:25:06,634 the steamed cake to give it a little bit of sweetness. 583 00:25:08,500 --> 00:25:12,000 Chef Chris, this egg is cooked so nicely. 584 00:25:12,000 --> 00:25:14,767 The idea of chicken fried stick is so smart, 585 00:25:14,767 --> 00:25:18,567 but the execution here I think is a little bit wanting. 586 00:25:18,567 --> 00:25:21,266 My steak is a little bit burnt in the fry part, 587 00:25:21,266 --> 00:25:24,033 and then this is pretty rare. 588 00:25:24,700 --> 00:25:26,767 I agree with Tiffani. 589 00:25:26,767 --> 00:25:30,500 The cut is a little too tough to do something 590 00:25:30,500 --> 00:25:32,000 like this concept with. 591 00:25:32,000 --> 00:25:35,800 Having said that, that eggplant steamed cake puree, 592 00:25:35,800 --> 00:25:38,266 I'm going to call it rainbow ganoush, is delicious. 593 00:25:38,266 --> 00:25:39,767 -Nice, I like that. -[Tiffani] Yeah. 594 00:25:39,767 --> 00:25:41,867 You should put that rainbow ganoush on 595 00:25:41,867 --> 00:25:44,100 -your menu immediately. -Yes. 596 00:25:44,100 --> 00:25:46,667 And also, the cooked eggplant, this is delicious. 597 00:25:46,667 --> 00:25:49,967 -It's not soft, sweet, like perfectly cooked. -Thank you. 598 00:25:49,967 --> 00:25:51,467 Next up, Chef Arnold. 599 00:25:51,467 --> 00:25:53,767 So this is a beef and eggplant laksa 600 00:25:53,767 --> 00:25:56,367 with a coconut curry broth and some rice noodles. 601 00:25:56,367 --> 00:25:59,000 So not everything at brunch has to have an egg, 602 00:25:59,000 --> 00:26:02,000 and different cultures outside of the Western world 603 00:26:02,000 --> 00:26:03,233 do dishes like this. 604 00:26:07,266 --> 00:26:08,300 [Miss Ginger] This is drag. 605 00:26:08,300 --> 00:26:09,367 -Right? -Thank you. 606 00:26:09,367 --> 00:26:12,000 This is really over the top. It's never enough. 607 00:26:12,000 --> 00:26:13,900 [Miss Ginger] She's giving drama. She's giving Medusa. 608 00:26:13,900 --> 00:26:15,100 -[Miss Ginger] She's giving. -[Tiffani] She's giving. 609 00:26:15,100 --> 00:26:16,000 Yeah. 610 00:26:16,000 --> 00:26:18,667 First thing I was hit by was the smell. 611 00:26:18,667 --> 00:26:20,033 -Okay. -It's so inviting. 612 00:26:20,367 --> 00:26:21,800 It's very warm. 613 00:26:21,800 --> 00:26:24,767 I sense the ginger in there. I feel a little bit like a cannibal right now. 614 00:26:24,767 --> 00:26:26,066 [all laughing] 615 00:26:27,600 --> 00:26:29,867 But if I taste like this, I'd eat myself all day. 616 00:26:29,867 --> 00:26:33,200 -Oh. -Hey, hey, hey. 617 00:26:33,200 --> 00:26:35,400 I love the fried noodles. 618 00:26:35,400 --> 00:26:37,667 I think they're such a nice addition, 619 00:26:37,667 --> 00:26:39,333 but they're a little difficult to eat. 620 00:26:40,100 --> 00:26:41,300 [Gabe] I agree. 621 00:26:41,300 --> 00:26:44,667 I like the idea of the puffed noodles fried, but two things. 622 00:26:44,667 --> 00:26:46,367 If you're frying them, make sure they're all fried 623 00:26:46,367 --> 00:26:48,467 because many of them are not. You didn't puff up. 624 00:26:48,467 --> 00:26:50,000 Then two, too much of it. 625 00:26:50,000 --> 00:26:52,567 Visually, it's very stunning, but it's just hard to eat. 626 00:26:52,567 --> 00:26:56,266 But the crisp of the noodle with the soup itself, 627 00:26:56,266 --> 00:26:57,900 it's a really nice bite. 628 00:26:57,900 --> 00:26:59,834 The steak, on the other hand, 629 00:27:00,867 --> 00:27:03,000 It doesn't taste like anything to me. 630 00:27:03,000 --> 00:27:05,367 It detracts from the flavor of the soup. 631 00:27:05,367 --> 00:27:06,500 Right. 632 00:27:06,500 --> 00:27:09,166 [Miss Ginger] But the eggplant is the complete opposite. 633 00:27:09,166 --> 00:27:10,367 Thank you. 634 00:27:10,367 --> 00:27:11,867 Finally, Chef Jenn. 635 00:27:11,867 --> 00:27:16,166 For you, I have made a marinated grilled steak 636 00:27:16,166 --> 00:27:18,100 with skillet potatoes, 637 00:27:18,100 --> 00:27:21,367 a sunny side up fried eggplant, 638 00:27:21,367 --> 00:27:25,367 and a sausage gravy hollandaise. 639 00:27:27,300 --> 00:27:29,767 [Gabe] I want a gallon of that Hollandaise sauce 640 00:27:29,767 --> 00:27:30,667 that you just made. 641 00:27:30,667 --> 00:27:31,467 So good. 642 00:27:31,467 --> 00:27:34,367 What a smart use of the sausage gravy. 643 00:27:34,367 --> 00:27:35,967 The steak is cooked beautifully, 644 00:27:35,967 --> 00:27:37,667 and so is the eggplant, to be honest. 645 00:27:37,667 --> 00:27:41,300 If there is one thing that I think all of it needs, 646 00:27:41,300 --> 00:27:42,467 -it's salt. -Yeah. 647 00:27:42,467 --> 00:27:45,066 My original thought was the same as yours. 648 00:27:45,066 --> 00:27:46,667 Like, it could use a hit of salt, 649 00:27:46,667 --> 00:27:49,200 maybe a little bit of pepper, until I took a piece of 650 00:27:49,200 --> 00:27:50,867 -everything on one bite. -Okay. 651 00:27:50,867 --> 00:27:53,767 And that one bite is so perfectly balanced. 652 00:27:53,767 --> 00:27:56,667 It all just has this big burst of flavor. 653 00:27:56,667 --> 00:27:59,166 [Tiffani] The steak is cooked perfectly. It's cut nicely. 654 00:27:59,166 --> 00:28:01,567 I don't know if I'm super buying 655 00:28:01,567 --> 00:28:05,667 the steamed rainbow cake as like a marinade to the steak, 656 00:28:05,667 --> 00:28:08,100 but I think this is a really successful dish. 657 00:28:08,100 --> 00:28:09,467 Potatoes and the hollandaise together are what 658 00:28:09,467 --> 00:28:11,867 make it brunchy, right? And that's really, really smart. 659 00:28:11,867 --> 00:28:13,266 Thank you so much. 660 00:28:15,367 --> 00:28:17,667 At the end of the day, it's anybody's game, 661 00:28:17,667 --> 00:28:21,900 but I feel like I really was able to harness some creativity. 662 00:28:21,900 --> 00:28:24,433 I'm really excited to see what's under that cloche. 663 00:28:25,767 --> 00:28:28,166 I feel pretty good. I know I messed up a little bit on the steak. 664 00:28:28,166 --> 00:28:29,800 Everything else, I felt like I executed 665 00:28:29,800 --> 00:28:31,166 pretty much perfectly. 666 00:28:32,266 --> 00:28:35,333 Which two fabulous chefs will be making dessert? 667 00:28:48,000 --> 00:28:50,533 Whose dish is on the chopping block? 668 00:29:01,000 --> 00:29:03,066 Chef Chris, you've been chopped. 669 00:29:03,066 --> 00:29:03,867 Judges? 670 00:29:03,867 --> 00:29:06,867 Chef Chris, we really love the idea of 671 00:29:06,867 --> 00:29:08,600 the chicken fried steak. 672 00:29:08,600 --> 00:29:12,667 Unfortunately, the cook of that steak was a little tough 673 00:29:12,667 --> 00:29:13,900 to sink our teeth into. 674 00:29:13,900 --> 00:29:15,900 -We had to chop you. -Oh, thank you so much. 675 00:29:15,900 --> 00:29:17,667 I've loved being here. I had so much fun. 676 00:29:17,667 --> 00:29:19,367 -Thank you. -Good job. 677 00:29:19,367 --> 00:29:20,266 Thank you. 678 00:29:21,700 --> 00:29:23,667 A little bummed, but the people that are moving 679 00:29:23,667 --> 00:29:25,266 on ahead of me are two really talented people. 680 00:29:25,266 --> 00:29:26,767 I'm proud of the food I put out. 681 00:29:26,767 --> 00:29:28,634 I feel like I can go home with my head held high. 682 00:29:30,667 --> 00:29:34,333 Chef Jenn, Chef Arnold, this is your final set of ingredients. 683 00:29:37,667 --> 00:29:38,634 Check them out. 684 00:29:39,667 --> 00:29:41,000 [gasps] 685 00:29:41,000 --> 00:29:43,467 -Oh, my. -What the heck? 686 00:29:45,066 --> 00:29:47,066 La bouche, baby. 687 00:29:47,066 --> 00:29:49,600 -All right. -It's a disco ball croquembouche. 688 00:29:49,600 --> 00:29:51,967 Holy disco ball. 689 00:29:51,967 --> 00:29:54,500 The disco ball makes me feel very at home. 690 00:29:54,500 --> 00:29:56,767 -[Ted] You also have gooseberries. -Oh, yum. 691 00:29:57,066 --> 00:29:58,634 [Jenn] What. 692 00:29:59,467 --> 00:30:02,100 -[Ted] Salted caramel. -Okay. 693 00:30:02,100 --> 00:30:04,500 -What is this? -[Ted] And pride candy. 694 00:30:04,500 --> 00:30:06,000 Okay. Okay. All right. 695 00:30:06,000 --> 00:30:08,300 Cool, cool, cool, cool, cool, cool, cool. 696 00:30:08,300 --> 00:30:09,867 And here we are. 697 00:30:09,867 --> 00:30:13,467 Thirty minutes on the countdown clock. We're starting it now. 698 00:30:13,467 --> 00:30:16,100 -Let's go. -Come on, you two. 699 00:30:16,100 --> 00:30:18,400 -Let's finish. -Last round. Let's go. 700 00:30:18,400 --> 00:30:20,934 I'm going to take 500 trips to the pantry. 701 00:30:22,000 --> 00:30:25,600 [Ted] So, judges, what makes a dessert brunchy? 702 00:30:25,600 --> 00:30:28,500 Well, I think the most important thing is that 703 00:30:28,500 --> 00:30:30,100 it cannot weigh you down for the rest of the day. 704 00:30:30,100 --> 00:30:33,567 But you still got a Sunday fun day to go and handle head on. 705 00:30:33,567 --> 00:30:37,066 So you don't want anything that's going to be too sweet... 706 00:30:37,066 --> 00:30:39,100 Things can be sweet, sweet, sweet when it comes to dessert, 707 00:30:39,100 --> 00:30:41,367 but I'm one that always tries to find balance, 708 00:30:41,367 --> 00:30:43,166 sour, tart, maybe even spicy. 709 00:30:43,166 --> 00:30:45,867 The go-tos are nutmeg, cinnamon. 710 00:30:45,867 --> 00:30:47,667 But then I'm a little bit more exotic, right? 711 00:30:47,667 --> 00:30:49,100 Chef Arnold, what are you doing? 712 00:30:49,100 --> 00:30:51,100 I am making an orange olive oil cake with 713 00:30:51,100 --> 00:30:53,166 a little pinch of five spice. 714 00:30:53,166 --> 00:30:57,567 I'm gonna do a little berry jam compote. 715 00:30:57,567 --> 00:31:00,266 Maybe some glitter's gonna happen. I don't know, we'll see. 716 00:31:00,266 --> 00:31:02,367 One of the great things about olive oil cake is that 717 00:31:02,367 --> 00:31:05,166 it's not so sweet and has a really great neutral palate. 718 00:31:07,567 --> 00:31:11,266 I can do something really fun by grabbing some wonton wrappers 719 00:31:11,266 --> 00:31:13,567 and making a cute little stuffed wonton. 720 00:31:13,567 --> 00:31:16,266 So today I'm gonna do a croquembouche rangoon. 721 00:31:16,266 --> 00:31:19,200 Croquembouche is a cream puff stacked into a tree, 722 00:31:19,200 --> 00:31:22,367 but I'm not really familiar with the disco mirror balls. 723 00:31:22,367 --> 00:31:24,166 That's kind of throwing me for a loop. 724 00:31:25,667 --> 00:31:28,700 The famously difficult croquembouche. 725 00:31:28,700 --> 00:31:30,166 The mirror balls are not edible. 726 00:31:30,500 --> 00:31:31,400 No, not edible. 727 00:31:31,400 --> 00:31:33,000 I think there are some great elements. 728 00:31:33,000 --> 00:31:35,567 The chefs can use the pastry. They can use actually the filling. 729 00:31:35,567 --> 00:31:37,500 In this case, it's cream. 730 00:31:37,500 --> 00:31:40,100 [Jenn] This is the round that I've really prepared for. 731 00:31:40,100 --> 00:31:43,000 And now that I'm here, I actually think I could win this. 732 00:31:43,000 --> 00:31:45,000 Chef Jenn, what are you cooking up? 733 00:31:45,000 --> 00:31:47,467 I'm working on a little cake myself, 734 00:31:47,467 --> 00:31:49,400 but with a little brunch twist. 735 00:31:49,400 --> 00:31:51,100 We're going to call it a little pancake. 736 00:31:51,100 --> 00:31:53,600 -Pancake. -I like that. 737 00:31:53,600 --> 00:31:56,567 There'll be an ice cream, too, because it is a party after all. 738 00:31:56,567 --> 00:31:58,300 -You know what I'm saying? -Right on. 739 00:31:58,300 --> 00:31:59,667 We love a good ice cream. 740 00:31:59,667 --> 00:32:02,400 I love a bad ice cream. I'm just going to be honest. 741 00:32:02,400 --> 00:32:03,567 I just love ice cream. 742 00:32:03,567 --> 00:32:04,900 [Jenn] I'm going to use the salted caramel 743 00:32:04,900 --> 00:32:07,266 as a base in my ice cream to kind of take 744 00:32:07,266 --> 00:32:10,433 the place of sugar and really bring that caramelly element. 745 00:32:11,266 --> 00:32:12,233 Okay, let's go. 746 00:32:13,000 --> 00:32:14,734 I cannot believe I'm here. 747 00:32:15,000 --> 00:32:16,266 This is crazy. 748 00:32:16,266 --> 00:32:20,100 I want to win this $10,000 because I'm going to be 50 years old. 749 00:32:20,100 --> 00:32:21,066 Come on, Jenn. 750 00:32:21,066 --> 00:32:23,767 I want to take my family to some tropical beach 751 00:32:23,767 --> 00:32:25,767 where we don't have a care in the world. 752 00:32:25,767 --> 00:32:28,467 That vacation is calling my name. 753 00:32:29,600 --> 00:32:31,100 I see some good looking pancakes. 754 00:32:31,100 --> 00:32:32,767 Those do look real nice. 755 00:32:34,000 --> 00:32:36,867 All right, chefs, 19 minutes on the clock. 756 00:32:36,867 --> 00:32:38,634 I can do it. I can do it. I can do it. 757 00:32:39,667 --> 00:32:41,967 You know, gooseberries for me seem to be 758 00:32:41,967 --> 00:32:44,500 this very like European Christmas legend, 759 00:32:44,500 --> 00:32:46,867 like gooseberry jam and a croquembouche. 760 00:32:46,867 --> 00:32:49,467 There's nice sweetness, nice bite, nice tartness. 761 00:32:49,467 --> 00:32:52,467 So essentially with my gooseberries, I'm making a compote. 762 00:32:52,467 --> 00:32:54,700 A gooseberry is almost the flavoring texture 763 00:32:54,700 --> 00:32:56,166 of a teeny tiny little apple. 764 00:32:56,166 --> 00:32:57,867 They range depending on the ripeness. 765 00:32:57,867 --> 00:32:59,800 They can be very tart, they can be very sweet, 766 00:32:59,800 --> 00:33:01,166 they can be very crunchy. 767 00:33:01,166 --> 00:33:04,300 Gooseberries! 768 00:33:04,300 --> 00:33:08,100 It's kind of giving me creamsicle vibes. 769 00:33:08,100 --> 00:33:10,367 I'm making a gooseberry mascarpone glaze 770 00:33:10,367 --> 00:33:14,166 to kind of put around the top and then layer in with my pancake. 771 00:33:14,166 --> 00:33:16,367 Ten minutes on the clock, chefs. 772 00:33:16,367 --> 00:33:19,834 Ten minutes to cerveza. 773 00:33:21,867 --> 00:33:24,100 All of a sudden, I hear the ice cream machine 774 00:33:24,100 --> 00:33:25,266 hollering at me. 775 00:33:25,266 --> 00:33:27,333 -Whoa, whoa, whoa, whoa, whoa. -[ice cream machine squeaking] 776 00:33:29,100 --> 00:33:32,467 She is banging and clanging. 777 00:33:32,467 --> 00:33:37,100 The ice cream machine is doing a song of torture. It's... [imitates squeaking] 778 00:33:37,100 --> 00:33:39,500 If you let the ice cream go for too long, 779 00:33:39,500 --> 00:33:41,100 it just becomes a mess. 780 00:33:41,100 --> 00:33:43,567 [Jenn] It's possible that I've overchurned my ice cream, 781 00:33:43,567 --> 00:33:46,967 which has been a mistake I've seen chefs make over and over. 782 00:33:46,967 --> 00:33:49,066 I cannot believe this could be happening to me. 783 00:33:49,066 --> 00:33:51,767 I am so worried about what's going to come out of this thing. 784 00:33:51,767 --> 00:33:52,700 I'm confused. 785 00:33:57,266 --> 00:33:59,367 All right, chefs, five minutes to get it done. 786 00:34:00,867 --> 00:34:04,867 I've seen that ice cream maker take down a number of chefs. 787 00:34:04,867 --> 00:34:07,767 At this point, the competition could be on the line. 788 00:34:07,767 --> 00:34:09,233 I open up the valve. 789 00:34:10,767 --> 00:34:13,867 Ah, smooth and creamy. It's perfect. 790 00:34:13,867 --> 00:34:15,467 -I've done it. -Lord, thank you. 791 00:34:15,467 --> 00:34:17,367 The ice cream looks great, Jenn. 792 00:34:17,367 --> 00:34:18,700 Thank you. 793 00:34:18,700 --> 00:34:20,233 You can't stop me now. 794 00:34:21,700 --> 00:34:24,166 The last thing I need to do with this ice cream 795 00:34:24,166 --> 00:34:25,667 is get some of those chopped up pieces 796 00:34:25,667 --> 00:34:29,100 of croquembouche folded in so it really feels like 797 00:34:29,100 --> 00:34:31,533 an over-the-top extravagant ice cream. 798 00:34:33,667 --> 00:34:36,467 [Gabe] I think he might come down to just the dessert round. 799 00:34:36,467 --> 00:34:39,266 Chef Arnold is so good at developing flavors. 800 00:34:39,266 --> 00:34:41,600 But then you have Chef Jenn, who creates 801 00:34:41,600 --> 00:34:43,266 very composed dishes. 802 00:34:43,266 --> 00:34:47,000 Arnold seems very calm, very collected. 803 00:34:47,000 --> 00:34:48,600 It's the Botox, Ginger. 804 00:34:48,600 --> 00:34:51,100 -Botox? Never heard of it. -Fabulous. 805 00:34:51,100 --> 00:34:52,567 The moment of truth has come. 806 00:34:52,567 --> 00:34:54,433 I grab my cakes out of the oven. 807 00:34:54,967 --> 00:34:56,066 [Tiffani] Woah. 808 00:34:56,066 --> 00:34:58,467 -Those cakes look fabulous. -Those cakes look beautiful. 809 00:34:58,467 --> 00:35:00,200 -[Arnold] Hey, Jenn, guess what? -What, honey? 810 00:35:00,200 --> 00:35:02,767 -The cake, it is fierce. -Same, same. 811 00:35:02,767 --> 00:35:04,567 [Arnold] I add a little bit of salted caramel on the bottom 812 00:35:04,567 --> 00:35:06,367 so the cake doesn't roll around. 813 00:35:08,166 --> 00:35:10,467 In the basket, we have a jar of pride candy. 814 00:35:10,467 --> 00:35:12,867 So these are artisanal candies that are literally pulled 815 00:35:12,867 --> 00:35:14,767 and then rolled with pride colors. 816 00:35:14,767 --> 00:35:17,266 I'm using the pride candy as a little bit of 817 00:35:17,266 --> 00:35:19,100 a textural element in my party pancakes. 818 00:35:19,100 --> 00:35:21,200 I'm going to put it in the middle so that there's something 819 00:35:21,200 --> 00:35:23,667 to break up just the fluffy and creamy. 820 00:35:23,667 --> 00:35:26,567 -[Miss Ginger] You're at the finish line. You can do this. -[Tiffani] Yes. 821 00:35:26,567 --> 00:35:30,567 Chef Arnold and I are both giving it everything we have. 822 00:35:30,567 --> 00:35:32,767 The intensity is insane. 823 00:35:32,767 --> 00:35:34,000 One minute, chefs. 824 00:35:34,000 --> 00:35:36,100 Ooh, one minute. 825 00:35:36,100 --> 00:35:40,266 -Guys, come on. This is the last stretch. -You got this. 826 00:35:44,367 --> 00:35:46,867 [Ted] All right, chefs. Final seconds of the final round. 827 00:35:46,867 --> 00:35:51,967 -Ten, nine, eight, seven, six... -Oh, my God. 828 00:35:51,967 --> 00:35:58,333 -[Gabe] The final touches. -...five, four, three, two, one. 829 00:35:59,166 --> 00:36:01,533 -Time's up! -[all cheering] 830 00:36:02,266 --> 00:36:03,867 Don't cry for me, Chopped kitchen. 831 00:36:03,867 --> 00:36:06,767 -Oh, honey bunny! -Yes, queen! 832 00:36:06,767 --> 00:36:07,867 We did it! 833 00:36:07,867 --> 00:36:09,500 Wow. That was crazy. 834 00:36:09,500 --> 00:36:11,800 If I take this championship home, ain't nobody gonna talk 835 00:36:11,800 --> 00:36:12,900 to me no kind of way forever. 836 00:36:12,900 --> 00:36:15,567 You know what I'm saying? I'm gonna become intolerable. 837 00:36:15,567 --> 00:36:16,867 I want it bad. 838 00:36:18,166 --> 00:36:22,100 I know this dessert is a home run, but Jenn is fierce. 839 00:36:22,100 --> 00:36:24,367 May the best queen win. [laughs] 840 00:36:28,467 --> 00:36:31,767 Chef Jenn and Chef Arnold, for the dessert round 841 00:36:31,767 --> 00:36:34,800 of our Chopped drag brunch, we gave you 842 00:36:34,800 --> 00:36:37,100 a disco ball croquembouche, 843 00:36:37,100 --> 00:36:40,967 gooseberries, salted caramel, and pride candy. 844 00:36:40,967 --> 00:36:41,800 Chef Arnold. 845 00:36:41,800 --> 00:36:44,066 I made a five-spice orange olive oil cake 846 00:36:44,066 --> 00:36:47,367 with a gooseberry and apricot jam, 847 00:36:47,367 --> 00:36:50,634 a little croquembouche wonton, as well as a little bit of cream. 848 00:36:54,400 --> 00:36:57,200 I think there's some disappointment. 849 00:36:57,200 --> 00:36:59,100 Oh, wow. 850 00:36:59,100 --> 00:37:01,200 That we don't get more desserts like this. 851 00:37:01,200 --> 00:37:05,266 [all exclaiming] 852 00:37:05,266 --> 00:37:06,967 The olive oil cake is super smart. 853 00:37:06,967 --> 00:37:09,867 The gooseberries cooked and also raw, perfect. 854 00:37:09,867 --> 00:37:12,767 My favorite part, I think, is the croquembouche 855 00:37:12,767 --> 00:37:15,600 crab rangoon situation you've given us on the top. 856 00:37:15,600 --> 00:37:16,567 It's so delicious. 857 00:37:16,567 --> 00:37:18,900 This feels like I've got my hint of sweet, 858 00:37:18,900 --> 00:37:21,000 and I'm about to go and tear up the town. 859 00:37:21,000 --> 00:37:23,967 Which is exactly what I want at a brunch. 860 00:37:23,967 --> 00:37:25,767 [Gabe] The cake itself works very well. 861 00:37:25,767 --> 00:37:28,200 That cream that melted, it's exactly what you needed. 862 00:37:28,200 --> 00:37:30,000 Otherwise, it would have been a little dry. 863 00:37:30,000 --> 00:37:31,767 Very impressive for the 30 minutes. 864 00:37:31,767 --> 00:37:33,066 Thank you, Chef Arnold. 865 00:37:33,066 --> 00:37:34,667 And finally, Chef Jenn. 866 00:37:34,667 --> 00:37:38,300 Judges, today for dessert, I have made for you 867 00:37:38,300 --> 00:37:41,200 -a party pancake. -Hey! 868 00:37:41,200 --> 00:37:46,600 [Jenn] With a gooseberry mascarpone glaze garnished with 869 00:37:46,600 --> 00:37:49,567 the pride candy and a croquembouche 870 00:37:49,567 --> 00:37:51,767 salted caramel ice cream. 871 00:37:54,867 --> 00:37:58,367 -To me, this says drag brunch. -Yeah. 872 00:37:58,367 --> 00:38:00,367 It looks like the glitter and the confetti 873 00:38:00,367 --> 00:38:01,634 and the rhinestones and the sequins, 874 00:38:01,634 --> 00:38:05,767 but you look at it and you go, it's a pancake and some ice cream. 875 00:38:05,767 --> 00:38:08,300 That is the best pancake I've ever had in my life. 876 00:38:08,300 --> 00:38:10,000 -You are lying. -No. 877 00:38:10,000 --> 00:38:12,166 They're very fluffy. They're very light. 878 00:38:12,166 --> 00:38:14,266 [Tiffani] The egg content in this pancake is very high. 879 00:38:14,266 --> 00:38:18,000 It makes it spongy and custardy, and I love it. 880 00:38:18,000 --> 00:38:20,567 Love the fact that you mix the mascarpone 881 00:38:20,567 --> 00:38:22,066 with the gooseberries. 882 00:38:22,066 --> 00:38:24,867 But the star for me here is the ice cream. 883 00:38:24,867 --> 00:38:27,200 Great job on that. Like, it's silky. 884 00:38:27,200 --> 00:38:29,567 -It's smooth. It's really delicious. -Thank you so much. 885 00:38:29,567 --> 00:38:31,767 My salted caramel is iced up just a little bit, 886 00:38:31,767 --> 00:38:34,967 but I'm going to think about these pancakes, like, forever. 887 00:38:34,967 --> 00:38:36,567 [Miss Ginger] Forever. [laughs] 888 00:38:36,567 --> 00:38:39,000 I will never forget that as long as I live. 889 00:38:39,000 --> 00:38:40,900 -Thank you, chefs. -Thank you, judges. 890 00:38:40,900 --> 00:38:41,867 Thank you, Ted. 891 00:38:46,166 --> 00:38:48,266 Judges, this was a ton of fun. 892 00:38:48,266 --> 00:38:51,567 It's been a day where the chefs clearly slayed. 893 00:38:51,567 --> 00:38:52,867 It started really well. 894 00:38:52,867 --> 00:38:56,000 The avocado chocolate mousse from Chef Jenn. 895 00:38:56,000 --> 00:38:58,867 -Oh! -[Gabe] And those fritters. 896 00:38:58,867 --> 00:39:00,867 -Yep. -And then that pork belly that you love so much. 897 00:39:00,867 --> 00:39:02,400 It was so good. 898 00:39:02,400 --> 00:39:05,000 Not to be outdone, Chef Arnold showed up 899 00:39:05,000 --> 00:39:07,000 with bells on in the first round. 900 00:39:07,000 --> 00:39:09,667 He took the peanut butter pancakes and essentially 901 00:39:09,667 --> 00:39:10,867 made toast points. 902 00:39:10,867 --> 00:39:13,367 [Miss Ginger] It was a really clever play. 903 00:39:13,367 --> 00:39:15,000 -It makes it exciting. -[Tiffani] It was a good dish. 904 00:39:15,000 --> 00:39:16,467 [Gabe] Yeah. And then there was the ketchup. 905 00:39:16,467 --> 00:39:17,800 I mean, ketchup is a bully. 906 00:39:17,800 --> 00:39:19,867 -So really all you taste is ketchup. -Yeah. 907 00:39:19,867 --> 00:39:22,100 And you know where he kind of went back on 908 00:39:22,100 --> 00:39:25,066 -the stage and say, this is me, Paulie. -Honey laksa. 909 00:39:25,066 --> 00:39:26,700 Yeah, that's exactly it. 910 00:39:26,700 --> 00:39:29,166 I love how he took the eggplant and made 911 00:39:29,166 --> 00:39:30,800 the star on that soup. 912 00:39:30,800 --> 00:39:33,200 I mean, it was melting in your mouth. 913 00:39:33,200 --> 00:39:35,867 What did not melt in your mouth was that skirt steak. 914 00:39:35,867 --> 00:39:36,734 Oh, you're right. 915 00:39:36,734 --> 00:39:40,000 Chef Jenn's steak was cooked beautifully. 916 00:39:40,000 --> 00:39:43,367 -And so was the eggplant. -[Miss Ginger] It was so good. 917 00:39:43,367 --> 00:39:45,266 -[Tiffani] It was gorgeous. -[Gabe] Wasn't it so amazing? 918 00:39:45,266 --> 00:39:47,867 -Today is a very close race. -Yeah. 919 00:39:47,867 --> 00:39:50,567 -This is a drag brunch. -[Tiffani] Mmm-hmm. 920 00:39:50,567 --> 00:39:54,467 What would you want when you walked into a drag brunch 921 00:39:54,467 --> 00:39:57,166 and sat down and looked at the menu? Mmm. 922 00:40:03,200 --> 00:40:05,767 [Arnold] The competition all day today has been neck and neck, 923 00:40:05,767 --> 00:40:07,700 so I don't know who actually has a lead, 924 00:40:07,700 --> 00:40:11,233 but I feel like I could be a Chopped champion. 925 00:40:13,367 --> 00:40:20,000 [Jenn] I do feel like I have as much a chance as Arnold does. 926 00:40:20,000 --> 00:40:21,467 I really am proud. 927 00:40:22,100 --> 00:40:23,233 Let's see what happens. 928 00:40:24,100 --> 00:40:27,734 So, whose dish is on the chopping block? 929 00:40:29,367 --> 00:40:31,233 [shudders] 930 00:40:40,700 --> 00:40:43,000 Chef Arnold, you've been chopped. 931 00:40:43,000 --> 00:40:43,900 -Thank you. -Judges? 932 00:40:43,900 --> 00:40:45,767 Chef Arnold, on appetizer round, 933 00:40:45,767 --> 00:40:48,667 the ketchup was just a little too assertive. 934 00:40:48,667 --> 00:40:50,900 And in the entree, the skirt steak needed some char to it. 935 00:40:50,900 --> 00:40:53,066 The dessert was technically perfect 936 00:40:53,066 --> 00:40:54,900 and joyous and fun and delicious. 937 00:40:54,900 --> 00:40:57,100 Jenn just had you edged out in two other rounds. 938 00:40:57,100 --> 00:40:58,667 And so we had to chop you. 939 00:40:58,667 --> 00:41:01,000 Hey, first alternate still has first in the name, right? 940 00:41:01,000 --> 00:41:03,800 100%. 100%. 941 00:41:03,800 --> 00:41:06,066 -I'm so proud of you. -Thank you. Aw. 942 00:41:06,066 --> 00:41:08,100 -Congratulations. -Thank you so much. 943 00:41:08,100 --> 00:41:10,233 -See you soon. Bye. -Bye, sweetie. 944 00:41:10,600 --> 00:41:12,333 So close. 945 00:41:12,967 --> 00:41:15,567 [sighs] Well. 946 00:41:15,567 --> 00:41:17,433 Even though I'm not the Chopped champion, 947 00:41:17,967 --> 00:41:19,634 I still feel like I've won. 948 00:41:19,767 --> 00:41:20,967 Bye. 949 00:41:20,967 --> 00:41:24,567 So eternally grateful for this opportunity. 950 00:41:24,567 --> 00:41:28,300 I have heard Ted Allen say in my head, and that means. 951 00:41:28,300 --> 00:41:30,767 And that means, Chef Jenn Strange, 952 00:41:30,767 --> 00:41:33,066 you are the Chopped champion. 953 00:41:33,066 --> 00:41:35,967 For winning our drag brunch competition, 954 00:41:35,967 --> 00:41:39,100 you will collect a sparkling $10,000 prize. 955 00:41:39,100 --> 00:41:40,066 Congratulations. 956 00:41:40,066 --> 00:41:45,667 -[all cheering] -Yay! Yes! Yes! 957 00:41:45,667 --> 00:41:50,467 Ha! I am a Chopped champion, and you can't tell me nothing now. 958 00:41:50,467 --> 00:41:51,867 You can't tell me nothing. 959 00:41:51,867 --> 00:41:55,166 My kids are going to be so proud. 960 00:41:55,166 --> 00:41:57,300 [imitates explosion] It's like fireworks are going off. 961 00:41:57,300 --> 00:41:58,266 It's insane.