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.
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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.
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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?
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00:03:21,667 --> 00:03:24,467
Here to help us celebrate
this special competition
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00:03:24,467 --> 00:03:27,967
is cookbook author
and performer extraordinaire,
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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
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00:03:37,100 --> 00:03:38,266
in the drag community.
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00:03:38,266 --> 00:03:39,467
Fabulous!
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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.
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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.
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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.
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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.
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00:05:15,000 --> 00:05:17,333
-[Tiffani] Oh, we love it.
-[Ted laughing]
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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.
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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!
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00:05:46,266 --> 00:05:47,233
Oh.
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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
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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.
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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.
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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
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00:06:13,000 --> 00:06:15,266
that'll help me stand out from
my other competitors.
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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
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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.
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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.
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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.
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00:07:44,166 --> 00:07:46,567
It's not stopping
even with pressure.
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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.
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00:07:56,800 --> 00:07:57,567
Yes.
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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.
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00:08:22,100 --> 00:08:25,767
[Arnold]
I'm making an heirloom pancake
panzanella salad with
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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.