1
00:00:03,304 --> 00:00:05,637
[man 1] Get it together now
2
00:00:05,739 --> 00:00:08,440
The Chopped Pie-Q
is off the charts.
3
00:00:09,110 --> 00:00:10,042
[sighs] Oh, boy!
4
00:00:10,044 --> 00:00:11,510
[woman 1] Does anybody
have puff pastry?
5
00:00:11,512 --> 00:00:12,411
[man 2] Yeah, I got it.
6
00:00:12,413 --> 00:00:13,545
[woman 1] Do you
have some to spare?
7
00:00:13,614 --> 00:00:14,413
I don't think so.
8
00:00:16,450 --> 00:00:18,417
I'm excited about it.
9
00:00:18,419 --> 00:00:20,085
I want some deep
satisfaction here.
10
00:00:20,087 --> 00:00:21,420
[man 1] Looks as
if Chef Carter
11
00:00:21,422 --> 00:00:22,654
is playing waiting game now
12
00:00:22,723 --> 00:00:24,056
[man 3] Pies are going in.
13
00:00:24,124 --> 00:00:25,958
[man 2] Right now,
I don't have a backup plan
14
00:00:25,960 --> 00:00:27,393
and I don't think this
is gonna work out.
15
00:00:27,395 --> 00:00:28,827
Oh my God!
16
00:00:33,601 --> 00:00:36,402
[Esther] My name is Esther
Stilwell, I live in New York
17
00:00:36,404 --> 00:00:41,206
and I am the owner of
May Baby Bakery and Brewery
18
00:00:41,208 --> 00:00:44,243
The beauty of a pie is
anything can become a pie.
19
00:00:44,311 --> 00:00:46,245
Often, if I have
any leftovers,
20
00:00:46,313 --> 00:00:48,714
you just throw them into
a pie, and everything works
21
00:00:49,917 --> 00:00:52,484
I definitely have
a focus on crust.
22
00:00:52,486 --> 00:00:55,220
It's the vehicle that holds
the rest of it, so...
23
00:00:55,222 --> 00:00:56,688
you need a good foundation.
24
00:00:56,690 --> 00:00:58,357
Bubbling and done.
25
00:00:58,459 --> 00:01:00,793
Pies make people happy
and I feel so honored
26
00:01:00,795 --> 00:01:02,961
to be able to give that
happiness to people.
27
00:01:07,134 --> 00:01:08,600
[Nik] My name
is Nikita Sanches,
28
00:01:08,602 --> 00:01:10,803
and I'm a chef owner
of Rock City Eatery,
29
00:01:10,805 --> 00:01:12,004
in Detroit, Michigan.
30
00:01:12,640 --> 00:01:14,940
We are known for our pies.
31
00:01:15,009 --> 00:01:16,642
As a young boy,
I grew up in Russia
32
00:01:16,743 --> 00:01:19,611
and pies are a big
part of our culture.
33
00:01:21,315 --> 00:01:22,948
Pies take a lot
of time and effort.
34
00:01:22,950 --> 00:01:25,150
You know, you gotta put in
a lot of TLC into them.
35
00:01:25,219 --> 00:01:26,718
But, the result is amazing.
36
00:01:29,790 --> 00:01:33,092
[Mai] I have made quite
a bit of pies in my lifetime
37
00:01:33,094 --> 00:01:36,462
Thousands and thousands
of pies a year. [chuckles]
38
00:01:36,530 --> 00:01:39,465
My name is Mai Giffard and I
a chef in Chicago, Illinois
39
00:01:40,234 --> 00:01:42,734
I love to cook
Vietnamese food.
40
00:01:42,803 --> 00:01:44,403
I just love to work
through the recipes
41
00:01:44,405 --> 00:01:45,737
I did with my mom
42
00:01:45,839 --> 00:01:47,706
and cook a lot of food that
makes me nostalgic
43
00:01:47,708 --> 00:01:48,907
for my childhood.
44
00:01:48,909 --> 00:01:51,443
We used to make
strawberry milk custard.
45
00:01:51,545 --> 00:01:54,246
It just reminds me
of childhood nostalgia.
46
00:01:54,348 --> 00:01:57,316
Pies are just second nature
to me at this point.
47
00:01:57,318 --> 00:01:58,951
Losing's just not
an option for me.
48
00:02:02,189 --> 00:02:03,522
[Carter] I'm Carter Hach
49
00:02:03,524 --> 00:02:05,624
and I'm the executive chef
and owner of Hachland Hill.
50
00:02:06,794 --> 00:02:10,195
Hachland Hill,
founded in 1955,
51
00:02:10,197 --> 00:02:11,930
is a farm-to-table restauran
52
00:02:11,932 --> 00:02:14,099
bed and breakfast, caterer
and wedding venue
53
00:02:14,101 --> 00:02:16,301
just 20 minutes north of
Downtown, Nashville.
54
00:02:16,303 --> 00:02:17,803
When my grandmother passed,
55
00:02:17,805 --> 00:02:20,005
came back to pick up
where she left off.
56
00:02:20,007 --> 00:02:21,540
I take a lot of my
grandmother's
57
00:02:21,609 --> 00:02:24,042
classic recipes
and kinda bring them up
58
00:02:24,144 --> 00:02:25,611
into the new times...
59
00:02:25,613 --> 00:02:27,146
to keep it exciting and new.
60
00:02:27,214 --> 00:02:29,214
That's one pie that'll
make grandma proud.
61
00:02:34,522 --> 00:02:35,354
[Ted] Hey, y'all.
62
00:02:35,422 --> 00:02:36,822
-Hey!
-Hi!
63
00:02:36,824 --> 00:02:37,856
Welcome.
64
00:02:37,925 --> 00:02:40,425
You are here
for our pie battle.
65
00:02:40,427 --> 00:02:42,227
-[all cheering]
-Bring it on.
66
00:02:42,229 --> 00:02:44,630
[Ted] We want you to
make pie of some sort
67
00:02:44,632 --> 00:02:46,198
for every round.
68
00:02:46,200 --> 00:02:47,299
For the appetizer,
69
00:02:47,301 --> 00:02:49,201
the judges are looking
for your most creative
70
00:02:49,203 --> 00:02:52,604
and outstanding
savory hand pie.
71
00:02:52,606 --> 00:02:54,106
[Carter] Knowing I have
to make a hand pie,
72
00:02:54,108 --> 00:02:56,808
I'm thinking something you can
walk and eat on the go.
73
00:02:56,810 --> 00:02:58,410
Are you ready for
the challenge?
74
00:02:58,412 --> 00:02:59,845
-Bring it on.
-So ready.
75
00:03:01,215 --> 00:03:02,047
Let's get to it.
76
00:03:04,652 --> 00:03:06,118
Please open your first basket.
77
00:03:07,254 --> 00:03:08,320
[chuckles]
78
00:03:08,455 --> 00:03:11,356
[Ted] And you'll be making
savory appetizer hand pies
79
00:03:11,425 --> 00:03:13,926
with a full blackberry pie,
80
00:03:14,528 --> 00:03:15,727
rotisserie chicken...
81
00:03:15,729 --> 00:03:17,062
Roasted chicken.
82
00:03:17,131 --> 00:03:18,130
[Carter] I'm from Nashville
83
00:03:18,132 --> 00:03:19,598
We have every kind of chicken,
84
00:03:19,600 --> 00:03:22,534
smoked chicken, fried chicken,
chicken in dumpling, so...
85
00:03:22,603 --> 00:03:24,803
chicken is perfect
to see in the basket.
86
00:03:24,805 --> 00:03:25,637
[Ted] Caper berries
87
00:03:26,307 --> 00:03:27,839
and chili lime seasoning.
88
00:03:27,941 --> 00:03:29,608
Chili lime seasoning, cool.
89
00:03:29,610 --> 00:03:32,611
You will have
30 minutes to execute.
90
00:03:32,613 --> 00:03:35,414
I love pies but I've never
made a pie in 30 minutes.
91
00:03:37,952 --> 00:03:39,017
Clock starts now.
92
00:03:39,019 --> 00:03:41,086
-[Nik] Let's go.
-Yeah, go, chef! Go, go, go.
93
00:03:43,824 --> 00:03:46,325
Judges, a lot of people
automatically associate pie
94
00:03:46,327 --> 00:03:47,326
with dessert.
95
00:03:47,328 --> 00:03:49,194
But pies come in many forms.
96
00:03:49,196 --> 00:03:51,964
Yes, it can be savory.
In India, samosas.
97
00:03:51,966 --> 00:03:53,098
Samosas are hand pies.
98
00:03:53,100 --> 00:03:55,601
And I started off as
a trained pastry chef.
99
00:03:55,603 --> 00:03:58,904
So, pies are always something
very close to me.
100
00:04:00,207 --> 00:04:01,172
[Ted] Maneet, Geoffrey,
101
00:04:01,241 --> 00:04:03,208
you are joined by
a special guest judge,
102
00:04:03,210 --> 00:04:06,044
restaurateur and James Beard
award winning chef,
103
00:04:06,046 --> 00:04:10,115
Stephanie Izard,
who's pie-Q is off the charts.
104
00:04:10,117 --> 00:04:12,317
I love being on this
side of the competition.
105
00:04:12,319 --> 00:04:14,319
Although, I know it's gonna
make me wanna jump in there
106
00:04:14,321 --> 00:04:15,621
and do some cooking.
107
00:04:15,623 --> 00:04:16,855
With a savory hand pie,
108
00:04:16,857 --> 00:04:18,957
I'm expecting something
with many layers of flavor,
109
00:04:18,959 --> 00:04:20,359
tucked into a few bites.
110
00:04:20,427 --> 00:04:22,527
I want some deep satisfaction
here, with this hand pie.
111
00:04:23,931 --> 00:04:26,031
[Carter] I learned to make
pies with my grandmother,
112
00:04:26,033 --> 00:04:28,300
sitting on the counter
with her, at Hachland Hill.
113
00:04:28,302 --> 00:04:31,236
Hachland Hill was
founded in 1955
114
00:04:31,338 --> 00:04:34,206
by my grandmother, who hoste
the first cooking show
in the South.
115
00:04:34,208 --> 00:04:36,942
And went on to write
17 cook books.
116
00:04:37,044 --> 00:04:40,312
She's taught me everything
from making biscuits and pie
117
00:04:40,314 --> 00:04:43,815
to frying up some of the bes
chicken in Nashville.
118
00:04:43,817 --> 00:04:46,218
The dish I'm gonna make
is a Nashville hot chicken
119
00:04:46,220 --> 00:04:49,154
and caper berry hand pie,
with a blackberry glaze.
120
00:04:50,291 --> 00:04:52,024
The plan for my filling is,
121
00:04:52,026 --> 00:04:53,625
add a bunch of cayenne peppe
122
00:04:53,627 --> 00:04:55,627
and make this chicken
Nashville hot.
123
00:04:55,629 --> 00:04:57,629
[Stephanie] The caper berries,
I love them just fresh,
124
00:04:57,631 --> 00:04:58,597
rather than cooking them.
125
00:04:58,599 --> 00:05:00,332
It's like a giant caper that,
126
00:05:00,434 --> 00:05:01,933
just bite into,
is a little snack.
127
00:05:02,536 --> 00:05:03,702
I love caper berries
128
00:05:03,704 --> 00:05:05,304
and the briny
profile they have.
129
00:05:05,306 --> 00:05:08,040
I know they'll go perfect in
the filling to act as
a pickle.
130
00:05:10,611 --> 00:05:12,043
[Geoffrey] The blackberry
part is very sweet
131
00:05:12,045 --> 00:05:14,813
but there is a great way to do
a sweet and sour sauce
for this
132
00:05:14,815 --> 00:05:16,715
or maybe a great dipping
sauce would be wonderful.
133
00:05:18,052 --> 00:05:20,652
[Esther] I'm looking
at the blackberry pie,
134
00:05:20,721 --> 00:05:22,988
and I think of
a cranberry sauce.
135
00:05:22,990 --> 00:05:25,424
I look at the chicken,
I'm thinking turkey dinner.
136
00:05:25,426 --> 00:05:26,591
And I immediately decide,
137
00:05:26,593 --> 00:05:29,027
I'm gonna go for
a Thanksgiving pie.
138
00:05:29,029 --> 00:05:32,064
I'm gonna make a shredded
chicken potato hand pie,
139
00:05:32,165 --> 00:05:33,365
with a caper gravy
140
00:05:33,400 --> 00:05:35,867
and a chili lime
blackberry sauce.
141
00:05:36,904 --> 00:05:39,371
I know I have to get
my gravy done quickly,
142
00:05:39,373 --> 00:05:41,640
in order to have
this filling done.
143
00:05:41,709 --> 00:05:44,142
I add the cut up
caper berries,
144
00:05:44,211 --> 00:05:45,544
I add onions and garlic.
145
00:05:45,645 --> 00:05:46,845
Then add stock.
146
00:05:46,914 --> 00:05:49,915
Then I add cream
to thicken it up.
147
00:05:49,917 --> 00:05:51,516
[Stephanie] The challenges
with a hand pie is,
148
00:05:51,518 --> 00:05:53,552
you wanna make sure
the dough is cooked
all the way through.
149
00:05:53,653 --> 00:05:56,154
Is it smarter to grab
the dough that you've
already been given,
150
00:05:56,223 --> 00:05:57,723
or spend almost your
whole 30 minutes
151
00:05:57,725 --> 00:05:59,358
making the dough and hoping
that it works out?
152
00:05:59,426 --> 00:06:00,425
I think they got phyllo.
153
00:06:00,427 --> 00:06:01,526
[Ted] They have pizza dough.
154
00:06:01,528 --> 00:06:03,762
Empanada dough, puff pastry.
155
00:06:03,830 --> 00:06:04,762
Pate brisee.
156
00:06:04,832 --> 00:06:06,765
Pate brisee doesn't
have sugar in it.
157
00:06:06,833 --> 00:06:08,533
It's a very neutral pie base.
158
00:06:08,635 --> 00:06:11,002
Flour and butter and salt.
Just so simple.
159
00:06:11,004 --> 00:06:13,305
[Esther] For my pie dough,
I'm going with the pate
brisee.
160
00:06:13,307 --> 00:06:15,607
I'm confident in my ability
to cook pate brisee,
161
00:06:15,609 --> 00:06:18,043
unlike maybe a puff pastry,
which might not cook in time.
162
00:06:20,714 --> 00:06:22,013
[Mai] My background
is Vietnamese.
163
00:06:22,015 --> 00:06:24,116
So, I love to incorporate
Vietnamese
164
00:06:24,118 --> 00:06:25,317
technique and flavors
165
00:06:25,319 --> 00:06:26,618
and growing up with my mom,
166
00:06:26,620 --> 00:06:28,387
we just made
everything together.
167
00:06:28,389 --> 00:06:31,323
Looking at these ingredients
I think I wanna make
a pate choux,
168
00:06:31,325 --> 00:06:34,126
which is a Vietnamese pastry
that's filled with meat.
169
00:06:34,128 --> 00:06:36,962
I run to the pantry and see
that there's no puff
pastry left.
170
00:06:37,030 --> 00:06:38,363
Does anybody have
the puff pastry?
171
00:06:39,233 --> 00:06:40,165
[Nik] Yeah, I got it.
172
00:06:40,233 --> 00:06:41,500
[Mai] Do you have
some to spare?
173
00:06:41,502 --> 00:06:42,800
I don't think so.
174
00:06:43,804 --> 00:06:46,037
I wish I could share it with
you, but it's just not enough.
175
00:06:46,139 --> 00:06:47,138
Sorry.
176
00:06:47,140 --> 00:06:49,508
Mai just asked Nik,
to borrow some puff pastry
177
00:06:49,510 --> 00:06:50,342
and he said "No."
178
00:06:52,946 --> 00:06:54,246
[Mai] I decide to pivot.
179
00:06:54,314 --> 00:06:57,015
You know, there's so many
flavors in the basket,
180
00:06:57,017 --> 00:06:59,117
that lend well to
Mexican food.
181
00:06:59,119 --> 00:07:01,019
So, I decide to use
empanada dough.
182
00:07:01,021 --> 00:07:03,321
I am making a chicken
and caper berry empanada
183
00:07:03,323 --> 00:07:05,557
and a blackberry
jalapeno salsa.
184
00:07:05,625 --> 00:07:07,826
[Geoffrey] I think empanada
dough is really smart.
185
00:07:07,828 --> 00:07:09,961
She can just fry them,
get a beautiful crust.
186
00:07:10,030 --> 00:07:12,531
Maybe shower some salt
and some fresh herbs on top
187
00:07:12,533 --> 00:07:13,665
and just get this...
188
00:07:13,733 --> 00:07:15,100
that perfect bite.
189
00:07:15,102 --> 00:07:17,702
[Mai] I'm filling my empanad
with the chicken, caper berr
190
00:07:17,704 --> 00:07:19,304
blackberry pie filling.
191
00:07:19,306 --> 00:07:21,740
I'm feeling really great
about my plan B.
192
00:07:24,311 --> 00:07:27,112
[Nik] So, my restaurant is
actually built on pie making
193
00:07:27,114 --> 00:07:29,414
About ten years ago,
I started selling pies
194
00:07:29,416 --> 00:07:32,451
at an artisanal
market in Michigan.
195
00:07:32,552 --> 00:07:34,719
My pies were very
popular at the market.
196
00:07:34,721 --> 00:07:37,055
And that's what gave
me the opportunity
197
00:07:37,057 --> 00:07:39,424
to transition into
opening up a restaurant.
198
00:07:39,426 --> 00:07:41,159
Pies make me
think of holidays.
199
00:07:41,261 --> 00:07:44,930
So, this hand pie is gonna
be holiday inspired.
200
00:07:44,932 --> 00:07:47,499
I am making a chicken
and sweet potato hand pie,
201
00:07:47,501 --> 00:07:50,101
with blackberry
and caper berry dressing.
202
00:07:51,605 --> 00:07:54,940
Puff pastry will add a nice
buttery and flaky element
203
00:07:55,008 --> 00:07:56,208
to my pie.
204
00:07:56,210 --> 00:07:58,310
I need to cook this filling
as fast as possible,
205
00:07:58,312 --> 00:08:00,645
so I can assemble my pie
and throw it in the oven.
206
00:08:01,248 --> 00:08:02,647
Chefs, 20 minutes to go.
207
00:08:06,720 --> 00:08:08,053
[Carter] Under
the time constraints,
208
00:08:08,121 --> 00:08:10,789
I know I'm going to have
to use a premade dough.
209
00:08:10,791 --> 00:08:12,757
I got with pate brisee dough
210
00:08:12,859 --> 00:08:15,961
'cause it's sturdy and when
I think of hand pies,
211
00:08:15,963 --> 00:08:18,763
I think of walking around in
old London with something
212
00:08:18,865 --> 00:08:20,198
and chomping on it.
213
00:08:20,200 --> 00:08:21,600
I got my pies in the oven.
214
00:08:24,605 --> 00:08:26,037
[Esther] Time's starting
to tick down,
215
00:08:26,106 --> 00:08:29,107
and I'm just trying to work
as fast as I can.
216
00:08:29,109 --> 00:08:30,342
Esther, how are you doing?
217
00:08:30,410 --> 00:08:32,544
I'm good, just trying to get
these pies in the oven,
218
00:08:32,646 --> 00:08:33,511
so that they can bake.
219
00:08:33,580 --> 00:08:36,081
Oh, yes. You guys
will need to hustle.
220
00:08:36,083 --> 00:08:37,749
[Esther] Pie filling's
come in together great.
221
00:08:37,851 --> 00:08:39,117
The gravy thickened perfectl
222
00:08:39,119 --> 00:08:41,353
and I'm gonna add it with
the chicken and potatoes.
223
00:08:41,454 --> 00:08:43,388
As long as I can get this hand
pie into the oven soon,
224
00:08:43,390 --> 00:08:44,589
I think I'll be fine.
225
00:08:45,325 --> 00:08:47,058
Chefs, you've gotta get
those pies in the oven.
226
00:08:47,160 --> 00:08:48,527
Less than 15 minutes.
227
00:08:54,701 --> 00:08:55,733
[Mai] Looking at the clock,
228
00:08:55,735 --> 00:08:57,102
I realized I don't
have time to bake.
229
00:08:57,104 --> 00:09:00,005
But I know if I get my
empanadas in the fryer,
230
00:09:00,007 --> 00:09:02,107
I'll definitely get
them done in time.
231
00:09:02,109 --> 00:09:04,276
And then I run off,
because I'm making a salsa
232
00:09:04,278 --> 00:09:05,410
to go with the empanadas.
233
00:09:05,412 --> 00:09:07,512
It's got the blackberry
pie filling,
234
00:09:07,514 --> 00:09:09,548
jalapeno and fresh tomatoes
235
00:09:12,452 --> 00:09:14,119
[Nik] Pies are going in.
236
00:09:14,121 --> 00:09:15,053
Please get it done.
237
00:09:15,055 --> 00:09:16,855
So, I finally get my
pies in the oven,
238
00:09:16,923 --> 00:09:19,658
and I realize that I don't
have a whole lot of time left.
239
00:09:19,759 --> 00:09:22,427
Guys, I don't know
if Nik's hand pies
240
00:09:22,429 --> 00:09:23,828
will be cooked in time.
241
00:09:23,830 --> 00:09:26,965
He cannot resist the urge
of opening the oven
242
00:09:27,033 --> 00:09:28,233
and turning it around.
243
00:09:28,302 --> 00:09:30,335
The temperature goes down.
244
00:09:30,437 --> 00:09:31,703
[Nik] Right now,
I'm super nervous.
245
00:09:31,705 --> 00:09:33,305
Because I don't have
a backup plan
246
00:09:33,307 --> 00:09:35,941
and I'm just praying
that the pie
247
00:09:36,042 --> 00:09:37,042
works out for me.
248
00:09:38,345 --> 00:09:40,045
I'll tell you, not good.
249
00:09:48,422 --> 00:09:50,221
[Nik] So, I finally get
my pies in the oven,
250
00:09:50,223 --> 00:09:53,358
and I realized that I don't
have a whole lot of time left.
251
00:09:53,427 --> 00:09:56,461
And I am praying to oven gods
to make sure it bakes
252
00:09:56,530 --> 00:09:57,462
all the way through.
253
00:09:57,564 --> 00:09:58,496
[sighs] Oh boy!
254
00:09:58,565 --> 00:10:00,565
So, I'm using
the caper berries
255
00:10:00,634 --> 00:10:02,400
and blackberry pie filling
256
00:10:02,402 --> 00:10:04,603
to make the dressing
for my pie.
257
00:10:04,605 --> 00:10:07,706
I also add a little bit of
a chili lime seasoning
258
00:10:07,708 --> 00:10:09,507
to give the sauce
a little bit of a kick.
259
00:10:11,511 --> 00:10:13,511
Chefs, less than five
minutes on that clock.
260
00:10:17,217 --> 00:10:18,049
[Esther] How you doing?
261
00:10:18,619 --> 00:10:19,417
Trying to survive.
262
00:10:20,420 --> 00:10:23,054
Carter's got his pies cooked
263
00:10:23,156 --> 00:10:25,423
and he's glazing them
with a sauce now.
264
00:10:25,425 --> 00:10:26,991
[Stephanie] Yeah.
265
00:10:26,993 --> 00:10:28,760
I wonder if he's gonna put
them back in to get that
glaze all caramelized.
266
00:10:29,830 --> 00:10:32,063
I really wanna feature
the basket ingredients.
267
00:10:32,132 --> 00:10:34,232
So, I add some
chili lime seasoning
268
00:10:34,301 --> 00:10:35,800
to the crema for
some extra taste.
269
00:10:38,605 --> 00:10:39,704
[Esther] For my sauce,
270
00:10:39,706 --> 00:10:42,040
I add the chili lime seasoni
271
00:10:42,142 --> 00:10:44,342
to the filling of
the blackberry pie.
272
00:10:44,411 --> 00:10:47,312
I think that those two are
going to complement each
other really well.
273
00:10:49,016 --> 00:10:51,549
I want another component
to go with my empanadas.
274
00:10:51,618 --> 00:10:53,618
So, I decide to grab
some Mexican crema
275
00:10:53,620 --> 00:10:55,820
and just add it to the side
with the salsa.
276
00:10:56,923 --> 00:10:58,323
[Nik] So, I checked my pie
277
00:10:58,325 --> 00:11:00,325
and they look nice
and golden brown
278
00:11:00,327 --> 00:11:01,292
on the outside.
279
00:11:01,360 --> 00:11:03,828
So, I am hoping that
they baked through.
280
00:11:07,701 --> 00:11:09,334
[Geoffrey] Take an inventory
of your basket,
281
00:11:09,403 --> 00:11:10,602
make sure everything
you've used.
282
00:11:10,604 --> 00:11:12,504
-And we want baked pies.
-Yeah.
283
00:11:15,709 --> 00:11:19,010
Get it together now, chefs.
284
00:11:19,012 --> 00:11:25,817
Ten, nine, eight, seven,
six, five, four
285
00:11:26,553 --> 00:11:29,821
three, two, one,
286
00:11:29,823 --> 00:11:31,322
time's up. Step back.
287
00:11:31,324 --> 00:11:33,024
[all applauding]
288
00:11:37,230 --> 00:11:39,831
I'm pretty sure my pies
are baked through, but...
289
00:11:40,100 --> 00:11:41,332
who knows?
290
00:11:44,705 --> 00:11:46,705
[Mai] You know, I really
wanted to use puff pastry.
291
00:11:46,707 --> 00:11:48,640
But you just have to pivot
and you adapt
292
00:11:48,742 --> 00:11:49,807
to whatever goes on.
293
00:11:55,816 --> 00:11:58,216
Chefs, you have arrived
at the chopping block.
294
00:11:58,218 --> 00:12:00,852
We challenged you to
make appetizer pie,
295
00:12:00,921 --> 00:12:03,188
using a blackberry pie,
296
00:12:03,256 --> 00:12:05,724
rotisserie chicken,
caper berries,
297
00:12:05,726 --> 00:12:07,726
and chili lime seasoning.
298
00:12:07,728 --> 00:12:09,027
Chef Mai, what do we have?
299
00:12:09,029 --> 00:12:11,763
My pie is the Chicken
and Caper Empanada,
300
00:12:11,832 --> 00:12:13,765
with a Blackberry
Jalapeno Salsa,
301
00:12:13,833 --> 00:12:14,632
and some crema.
302
00:12:15,535 --> 00:12:18,036
Mai, this is
absolutely delicious.
303
00:12:18,038 --> 00:12:19,738
-Thank you.
-I think,
the amazing part about...
304
00:12:19,839 --> 00:12:22,240
pie is that the crust needs
to be nice and flaky,
305
00:12:22,342 --> 00:12:24,342
while the filling
needs to be juicy,
306
00:12:24,411 --> 00:12:26,111
and that's what you have done.
307
00:12:26,113 --> 00:12:29,047
You were not shy using
the chili lime seasoning,
308
00:12:29,049 --> 00:12:31,249
which gives at that
wonderful tartness.
309
00:12:31,685 --> 00:12:32,783
But...
310
00:12:34,421 --> 00:12:37,222
The raw dough in the inside
of the empanada
311
00:12:37,224 --> 00:12:38,223
bothers me a little bit.
312
00:12:38,959 --> 00:12:40,058
[Geoffrey] Maneet
said it well.
313
00:12:40,060 --> 00:12:41,226
It's a little dough-y inside.
314
00:12:41,228 --> 00:12:42,927
But what's inside
is really good.
315
00:12:42,929 --> 00:12:43,995
I would go so far
and say that,
316
00:12:43,997 --> 00:12:45,330
I wouldn't even
need the sauce,
317
00:12:45,332 --> 00:12:48,299
It's such a complete
representation of a hand pie.
318
00:12:48,301 --> 00:12:50,502
[Stephanie] Mai, I agree.
The filling is delicious.
319
00:12:50,504 --> 00:12:52,137
I would say the one thing for
me with the crema,
320
00:12:52,238 --> 00:12:53,605
maybe adding a little
something to it,
321
00:12:53,607 --> 00:12:55,440
to just bring out a little
more creativity.
322
00:12:55,509 --> 00:12:57,108
But overall,
really great flavors.
323
00:12:57,444 --> 00:12:58,610
Thank you.
324
00:12:58,612 --> 00:13:00,011
Next up, Chef Carter.
325
00:13:00,380 --> 00:13:01,446
So, I made a...
326
00:13:01,515 --> 00:13:03,047
"Not so Nashville Hot"
327
00:13:03,116 --> 00:13:05,416
Blackberry and Tequila-glaze
hand pie.
328
00:13:05,418 --> 00:13:07,252
And then, a crema on the sid
329
00:13:07,353 --> 00:13:08,419
What kinda food do you make?
330
00:13:08,421 --> 00:13:11,322
I make southern food
in Nashville, Tennessee
331
00:13:11,324 --> 00:13:13,458
at a family-owned business
332
00:13:13,527 --> 00:13:15,126
that was founded in the '50's.
333
00:13:15,128 --> 00:13:17,328
My grandmother
founded the business.
334
00:13:17,330 --> 00:13:18,763
Did you grow up in the kitchen
with your grandma,
335
00:13:18,832 --> 00:13:20,598
learning how to make all
of those old recipes?
336
00:13:20,600 --> 00:13:21,900
[Carter] I absolutely did.
337
00:13:21,902 --> 00:13:24,102
And carrying on legacy,
338
00:13:24,104 --> 00:13:26,738
it's exciting
and brings me joy.
339
00:13:27,607 --> 00:13:29,207
The flavors here are spot on.
340
00:13:29,810 --> 00:13:30,775
The glaze is necessary.
341
00:13:30,777 --> 00:13:32,710
It gives a nice
pop of sweetness.
342
00:13:32,712 --> 00:13:34,245
It's hard to not eat
the whole thing.
343
00:13:34,314 --> 00:13:35,647
Thanks, Chef.
344
00:13:35,649 --> 00:13:37,715
To me, the filling could've
come together a little
bit more.
345
00:13:37,717 --> 00:13:39,417
Definitely needed
a little bit of moisture.
346
00:13:39,419 --> 00:13:42,153
But, I love the spice,
I love the heat.
347
00:13:42,222 --> 00:13:43,755
[Maneet] I mean, Carter,
the pate brisee,
348
00:13:43,824 --> 00:13:45,423
is a great, great choice.
349
00:13:45,425 --> 00:13:48,760
It's got that flakiness and it
just melts in your mouth.
350
00:13:49,129 --> 00:13:50,628
But...
351
00:13:50,630 --> 00:13:53,565
I wish that you had
cut the chicken
352
00:13:53,633 --> 00:13:55,800
and the caperberries smaller.
353
00:13:55,802 --> 00:13:59,904
Because then, you would be
able to stuff a lot more
in it.
354
00:13:59,906 --> 00:14:01,606
'Cause I got one
small caper berry
355
00:14:01,608 --> 00:14:02,740
and it was delicious.
356
00:14:02,842 --> 00:14:04,642
So, a little bit more of that
would have been great.
357
00:14:05,645 --> 00:14:07,045
Next up, Chef Nik.
358
00:14:07,047 --> 00:14:09,280
Please tell us about
your appetizer pie.
359
00:14:09,282 --> 00:14:12,884
So, I made a Chicken
and Sweet Potato Hand Pie
360
00:14:12,886 --> 00:14:16,855
with Blackberry
and caper berry dressing.
361
00:14:16,923 --> 00:14:19,424
Chef, what would winning
Chopped mean to you,
personally?
362
00:14:19,426 --> 00:14:22,927
I immigrated here from
Russia when I was 12.
363
00:14:22,929 --> 00:14:24,963
Had the whole like,
immigrant experience.
364
00:14:25,031 --> 00:14:29,500
So, I'm actually starting
a charity that focuses
on helping
365
00:14:29,502 --> 00:14:31,903
Immigrants and refugees cook
the food of their land,
366
00:14:31,905 --> 00:14:34,038
and then, the diner
gets to experience it.
367
00:14:34,040 --> 00:14:37,308
Winning the $10,000 would
give me an opportunity
368
00:14:37,310 --> 00:14:39,911
to start this charity.
369
00:14:39,913 --> 00:14:42,280
I love how it is reminiscent
a little bit of chicken
pot pie.
370
00:14:42,282 --> 00:14:44,115
Just something very
comforting about this.
371
00:14:44,117 --> 00:14:46,684
And, I love a little bit of
sweet and salty together.
372
00:14:46,686 --> 00:14:49,354
So, taking the black berries
and the caper berries
and putting them together
373
00:14:49,455 --> 00:14:51,322
was a really great idea.
374
00:14:51,324 --> 00:14:54,959
This blackberry
caper berry dressing,
375
00:14:56,429 --> 00:14:58,029
is absolutely fantastic.
376
00:14:59,332 --> 00:15:00,598
But, the puff pastry,
377
00:15:00,600 --> 00:15:03,201
you know you have to give
puff pastry the time to rise.
378
00:15:03,203 --> 00:15:04,335
Yeah.
379
00:15:04,337 --> 00:15:05,937
-And the time wasn't
given to this.
-Fair.
380
00:15:05,939 --> 00:15:07,438
Yeah, it is undercooked,
381
00:15:07,507 --> 00:15:08,806
and you just forgot
to season this.
382
00:15:08,808 --> 00:15:11,342
This begs for heat,
but I'm digging the flavors.
383
00:15:11,444 --> 00:15:13,111
It's like if a certain
coffee shop
384
00:15:13,113 --> 00:15:14,412
decided to come
with a hand pie,
385
00:15:14,414 --> 00:15:16,814
and called it pumpkin
spice late chicken hand pie.
386
00:15:18,118 --> 00:15:19,384
That would be a winner.
387
00:15:19,386 --> 00:15:20,952
-[Ted] Chef Nick, thank you.
-Thank you.
388
00:15:21,054 --> 00:15:22,320
Chef Esther.
389
00:15:22,322 --> 00:15:26,057
Today, I made
Chicken Potato Pie
390
00:15:26,059 --> 00:15:28,960
with a Blackberry
and Chili Lime sauce.
391
00:15:29,062 --> 00:15:32,063
When I saw the chicken
and I saw the blackberry pie,
392
00:15:32,065 --> 00:15:35,233
I kind of wanted to do like
a Thanksgiving dinner
hand pie.
393
00:15:35,335 --> 00:15:37,402
When you said Thanksgiving,
I'm like, "Oh, I got it."
394
00:15:37,404 --> 00:15:39,037
This is like the sandwich
the next day
395
00:15:39,039 --> 00:15:40,738
with the leftover
cranberry almost.
396
00:15:40,840 --> 00:15:43,508
But I think that it needs some
more salt, pepper, it needs...
397
00:15:43,510 --> 00:15:45,910
crunch, piece of celery.
398
00:15:45,912 --> 00:15:47,845
Yeah, the filling just needed
a little bit more attention,
399
00:15:47,914 --> 00:15:49,113
a little bit more seasoning.
400
00:15:49,115 --> 00:15:50,415
But the dough did
come out great.
401
00:15:50,417 --> 00:15:52,550
This is, I think, to me,
one of the best
402
00:15:52,619 --> 00:15:53,918
textures of dough
that we've had.
403
00:15:54,821 --> 00:15:56,087
[Maneet] I agree
with Stephanie.
404
00:15:56,089 --> 00:15:57,956
This is my favorite crust.
405
00:15:57,958 --> 00:16:03,761
And the blackberry pie sauce
with the chili lime seasoning
406
00:16:03,830 --> 00:16:05,330
is delicious.
407
00:16:05,332 --> 00:16:08,433
But the filling, is muted.
408
00:16:08,501 --> 00:16:10,501
So, it needed
more spice to it.
409
00:16:10,503 --> 00:16:12,937
It needed more
of the caper berries.
410
00:16:13,807 --> 00:16:14,839
[Ted] Okay.
411
00:16:14,908 --> 00:16:16,107
Gotta hold tight
for a few minutes
412
00:16:16,109 --> 00:16:18,309
to see who is moving on.
413
00:16:18,311 --> 00:16:19,477
Thank you, chefs.
414
00:16:21,548 --> 00:16:23,715
[Mai] I am slightly
worried about my dough
415
00:16:23,717 --> 00:16:25,249
being undercooked
in the middle.
416
00:16:25,318 --> 00:16:26,450
But I'm hoping that
417
00:16:26,452 --> 00:16:29,620
my flavors will carry me
through to the next round.
418
00:16:29,622 --> 00:16:31,422
[Carter] After hearing
the judge's comments,
419
00:16:31,424 --> 00:16:33,624
I'm nervous about
the filling for sure.
420
00:16:33,626 --> 00:16:35,960
I think I might be
on the Chopping Block
421
00:16:35,962 --> 00:16:37,161
with Chef Nik.
422
00:16:37,163 --> 00:16:39,731
His puff pastry just
wasn't the right choice.
423
00:16:40,133 --> 00:16:41,165
But we'll see.
424
00:16:54,014 --> 00:16:57,115
So, who's dish is on
the Chopping Block?
425
00:17:08,828 --> 00:17:11,562
Chef Nik. You've been
Chopped. Judges?
426
00:17:11,631 --> 00:17:13,598
[Geoffrey] Nik, you had a lot
of good things about
that dish.
427
00:17:13,600 --> 00:17:16,401
However, the dish really
lacked seasoning.
428
00:17:16,403 --> 00:17:18,102
And the thing that really
brought that dish down,
429
00:17:18,104 --> 00:17:20,605
was the cook on
the puff pastry.
430
00:17:20,607 --> 00:17:22,240
Unfortunately,
it's very undercooked.
431
00:17:22,308 --> 00:17:23,908
And so, we have to chop you.
432
00:17:26,012 --> 00:17:27,378
-[Ted] Thank you, Chef.
-[Nik] Thank you.
433
00:17:27,380 --> 00:17:28,446
[Nik] I think time got to me
434
00:17:28,548 --> 00:17:30,748
The hardest thing is not
being able to showcase
435
00:17:30,817 --> 00:17:32,550
more of what I can do, but...
436
00:17:32,619 --> 00:17:36,421
it's not gonna stifle me
from accomplishing my goals
437
00:17:39,659 --> 00:17:41,759
[Ted] Chef Mai,
Chef Carter, Chef Esther,
438
00:17:41,828 --> 00:17:45,463
in this entree round,
the judges expect
to see top crusts
439
00:17:45,532 --> 00:17:47,131
on the savory pie.
440
00:17:47,133 --> 00:17:47,932
Let's get to it.
441
00:17:49,936 --> 00:17:50,802
Open them up.
442
00:17:51,504 --> 00:17:52,670
Woah!
443
00:17:52,672 --> 00:17:56,474
You'll be creating entree
pies, using a bratwurst pie.
444
00:17:56,542 --> 00:17:57,942
I'm excited.
445
00:17:58,044 --> 00:17:59,444
[Ted] Thin sliced steak...
446
00:17:59,545 --> 00:18:00,945
I'm not sure what this is.
447
00:18:00,947 --> 00:18:03,214
[Ted] Bitter melon
and gazpacho.
448
00:18:04,184 --> 00:18:06,517
Once again, half an hour
to showcase your skills.
449
00:18:08,488 --> 00:18:09,320
Clock starts now.
450
00:18:09,722 --> 00:18:11,022
[all cheering]
451
00:18:13,059 --> 00:18:16,694
[Ted] Judges, pie must
be the main dish here.
452
00:18:16,696 --> 00:18:18,629
Is that a tall order?
453
00:18:18,631 --> 00:18:21,299
I think that the person
that makes the crusts,
454
00:18:21,301 --> 00:18:22,433
separately,
455
00:18:22,502 --> 00:18:23,801
is going to do very well.
456
00:18:23,803 --> 00:18:25,336
Because, there's gonna
be more volume.
457
00:18:25,438 --> 00:18:27,605
So, you've gotta have that
crust, fully cooked.
458
00:18:27,607 --> 00:18:28,506
[Maneet] I agree.
459
00:18:28,508 --> 00:18:29,640
If I was doing a top crust,
460
00:18:29,709 --> 00:18:31,776
I would do that first,
throw it in the oven.
461
00:18:31,778 --> 00:18:33,845
[Stephanie] It looks like Mai
got the puff pastry this time.
462
00:18:33,946 --> 00:18:38,116
So, this is her puff pastry
redemption from not getting
to use it last time,
463
00:18:38,118 --> 00:18:41,352
[Mai] I really wanted to us
puff pastry for my appetizer
464
00:18:41,420 --> 00:18:42,820
But Nik beat me to it.
465
00:18:42,822 --> 00:18:45,323
So, this time I'm making sure
that the first thing I do is,
466
00:18:45,325 --> 00:18:47,658
to get started
on that puff pastry.
467
00:18:47,727 --> 00:18:49,494
I'm making a tomato
and beef pot pie,
468
00:18:49,496 --> 00:18:51,362
with a sauteed bitter melon
469
00:18:52,365 --> 00:18:54,699
For my filling,
I start off with a roux
470
00:18:54,701 --> 00:18:57,835
and I'm using beef stock
in the gazpacho.
471
00:18:57,904 --> 00:19:00,004
So, the bratwurst pie,
I decide to pick out
472
00:19:00,006 --> 00:19:01,606
the bratwurst pieces
473
00:19:01,608 --> 00:19:04,108
And then I just chop that u
and throw it into the fillin
474
00:19:06,613 --> 00:19:09,013
[Stephanie] I just wanna see
some creativity in
the top crust.
475
00:19:09,015 --> 00:19:11,048
Put some seasoning on top of
it, put some cheese on it.
476
00:19:11,117 --> 00:19:12,783
Add something to it
that makes it...
477
00:19:12,785 --> 00:19:14,285
your own.
478
00:19:14,353 --> 00:19:16,254
[Esther] I'm going
with the crumble for
the entree round,
479
00:19:16,322 --> 00:19:18,723
because I don't think anyon
else will think about
a savory crumble
480
00:19:18,725 --> 00:19:20,057
and I think that
will set me apart.
481
00:19:20,159 --> 00:19:23,060
My entree dish is a steak
and potato pie,
482
00:19:23,129 --> 00:19:25,997
with a bratwurst
and bitter melon crumble.
483
00:19:25,999 --> 00:19:27,431
And a creamy gazpacho sauce
484
00:19:28,401 --> 00:19:30,034
I taste the bratwurst
and the crumble,
485
00:19:30,136 --> 00:19:32,203
and it's adding some
really nice sweetness.
486
00:19:32,205 --> 00:19:35,406
And I think will be a reall
good balance with the melon
487
00:19:35,408 --> 00:19:37,208
Yum! I love a crumble topping.
488
00:19:37,210 --> 00:19:38,709
All about texture and crunch.
489
00:19:38,711 --> 00:19:41,479
Me and my boyfriend are in
the very foundational stages
490
00:19:41,481 --> 00:19:42,847
of starting a business.
491
00:19:42,915 --> 00:19:46,050
Right now, we are baking ou
of our apartment in New York
492
00:19:46,118 --> 00:19:49,220
So, it would be amazing to w
$10,000 and get an actual
space.
493
00:19:52,258 --> 00:19:54,525
[Carter] I'm very proud
to be carrying on
494
00:19:54,527 --> 00:19:57,195
the legacy of my grandmother
and the tradition
495
00:19:57,197 --> 00:19:58,396
of Hachland Hill.
496
00:19:58,398 --> 00:20:00,598
I did not think I was
going to work there.
497
00:20:00,600 --> 00:20:03,201
I went to school and triple
majored in everything
498
00:20:03,203 --> 00:20:04,902
but food and hospitality.
499
00:20:04,904 --> 00:20:06,504
But, when she passed away,
500
00:20:06,506 --> 00:20:10,041
I knew I had
to jump in and fill
my grandmother's shoes.
501
00:20:10,109 --> 00:20:13,010
am going to make a steak
and minced bitter melon pie
502
00:20:13,012 --> 00:20:16,047
with a gazpacho and bratwurs
biscuit top.
503
00:20:16,049 --> 00:20:18,382
I really wanna impress
the judges with my biscuit.
504
00:20:18,384 --> 00:20:19,684
So, I'm gonna make
them homemade,
505
00:20:19,686 --> 00:20:22,720
with lots of butter,
of course, 'cause
I'm from the south.
506
00:20:22,722 --> 00:20:24,956
Then I have to start
dicing up the bratwurst
507
00:20:24,958 --> 00:20:26,224
and working it into my dough.
508
00:20:27,961 --> 00:20:31,295
Carter has made a biscuit
dough from scratch.
509
00:20:31,297 --> 00:20:34,098
That is such a great idea.
510
00:20:34,100 --> 00:20:36,100
Chefs, 19 minutes
remain on the clock.
511
00:20:40,206 --> 00:20:41,639
[Maneet] I mean, bitter
melon is a vegetable,
512
00:20:41,708 --> 00:20:44,041
It belongs to
the squash family.
513
00:20:44,110 --> 00:20:47,345
As the name suggests,
it is really bitter.
514
00:20:47,446 --> 00:20:49,547
The bitter in
the outside is shocking.
515
00:20:49,616 --> 00:20:50,848
So first thing is,
you gotta peel it.
516
00:20:54,621 --> 00:20:58,055
[Mai] With the bitter melon
I want to peel it.
517
00:20:58,124 --> 00:21:00,925
But I can't find
my peeler, and so,
518
00:21:00,927 --> 00:21:03,628
I decide to just small dice
the bitter melon
519
00:21:03,630 --> 00:21:06,631
and get it into boiling water
with lots of salt,
immediately.
520
00:21:07,800 --> 00:21:10,134
-Mai, did you taste
the bitter melon?
-[Mai] Yes,
521
00:21:10,236 --> 00:21:12,003
No, but I grew up
cooking it with my mom.
522
00:21:12,005 --> 00:21:13,804
So, I'm pretty confident
I can work with it.
523
00:21:14,741 --> 00:21:16,540
My mom would cook
every single day.
524
00:21:16,642 --> 00:21:19,310
No matter what our
financial situation was,
525
00:21:19,312 --> 00:21:21,412
there was always
a homecooked meal.
526
00:21:21,414 --> 00:21:24,382
Besides myself, I would
love to win for my mom.
527
00:21:24,384 --> 00:21:26,450
My mom is
a Vietnamese refugee.
528
00:21:26,552 --> 00:21:29,553
And I just feel like my
family's made so
many sacrifices.
529
00:21:29,622 --> 00:21:31,956
So, to win and...
530
00:21:32,025 --> 00:21:35,426
to seize this opportunity
would be really meaningful.
531
00:21:35,428 --> 00:21:36,527
-[Maneet] Carter...
-[Carter] Yes.
532
00:21:36,529 --> 00:21:37,928
Did you taste
the bitter melon?
533
00:21:37,930 --> 00:21:39,463
I did, it's quite bitter.
534
00:21:39,532 --> 00:21:40,965
I am going to...
535
00:21:41,033 --> 00:21:44,035
incorporate it into my
filling on the pie.
536
00:21:44,136 --> 00:21:46,203
[Ted] How are you gonna
tame the bitterness, Chef?
537
00:21:46,205 --> 00:21:48,939
[Carter] With some apple
cider vinegar and...
538
00:21:48,941 --> 00:21:50,308
I think some honey too.
539
00:21:50,310 --> 00:21:53,010
I'm feeling good
about my filling.
540
00:21:53,012 --> 00:21:55,413
But I wish these biscuits we
in the oven five minutes ago
541
00:21:58,718 --> 00:22:00,518
[Stephanie] The gazpacho,
you can use that either,
542
00:22:00,520 --> 00:22:02,420
in the filling if you
thicken it properly,
543
00:22:02,422 --> 00:22:03,654
or saving it for vinaigrette.
544
00:22:03,756 --> 00:22:05,189
Add a little bit
more olive oil to it.
545
00:22:05,191 --> 00:22:08,726
Maybe a little more
citrus for acidity.
546
00:22:08,728 --> 00:22:11,962
I tried the gazpacho and it
just doesn't have enough
tomato flavor.
547
00:22:12,064 --> 00:22:13,731
So, I grab some tomato
paste and put it in.
548
00:22:14,701 --> 00:22:16,534
Chefs, less than ten
minutes to go here.
549
00:22:23,142 --> 00:22:25,443
[Ted] I am super worried
about Esther's time.
550
00:22:25,544 --> 00:22:28,846
She's really pressed for time
to get that crust cooked
through.
551
00:22:28,915 --> 00:22:30,681
[Esther] Time is ticking
down and I gotta hustle.
552
00:22:30,683 --> 00:22:32,216
I gotta get it in
the oven, ASAP.
553
00:22:34,787 --> 00:22:37,321
I taste my bitter melon
and it is way too bitter.
554
00:22:37,323 --> 00:22:40,057
So, I decide to throw
in tomatoes for acid,
555
00:22:40,126 --> 00:22:41,425
and some sugar.
556
00:22:43,730 --> 00:22:46,163
It looks as if Chef Carter is
playing the waiting game now.
557
00:22:47,500 --> 00:22:49,800
[Carter] I'm starting to thi
there's no way these biscuit
558
00:22:49,802 --> 00:22:50,801
are gonna get gone.
559
00:22:50,803 --> 00:22:51,902
I'm freaking out.
560
00:22:51,904 --> 00:22:53,304
I look over at Esther...
561
00:22:53,306 --> 00:22:55,106
I don't know
if it's gonna bake.
562
00:22:55,108 --> 00:22:57,208
I think she's playing
the same waiting game.
563
00:22:59,445 --> 00:23:00,945
[Esther] There's not
much left for me to do.
564
00:23:01,046 --> 00:23:02,513
Really, I'm just
watching these pies,
565
00:23:02,515 --> 00:23:04,215
and praying that
they bake in time.
566
00:23:04,951 --> 00:23:06,617
[Ted] Get it done,
get it done.
567
00:23:09,222 --> 00:23:11,956
[Geoffrey] Get it out of
the oven. Get your stuff done.
568
00:23:12,024 --> 00:23:13,958
Not much time to finish
what you started, chefs.
569
00:23:14,827 --> 00:23:22,199
Ten, nine, eight, seven,
six, five, four,
570
00:23:22,201 --> 00:23:26,737
three, two, one, time's up.
Please step back.
571
00:23:26,806 --> 00:23:29,206
[all applauding]
572
00:23:34,147 --> 00:23:36,013
[Esther] I am pretty worrie
about my pie crust.
573
00:23:36,015 --> 00:23:37,415
I don't think I had
long enough to bake.
574
00:23:37,417 --> 00:23:38,849
But I think the filling
was good
575
00:23:38,951 --> 00:23:40,384
and I think all
the flavors were there.
576
00:23:40,386 --> 00:23:43,053
It's just about
the baking time for me.
577
00:23:43,122 --> 00:23:45,423
[Carter] I think Esther and
are in the same boat
right now.
578
00:23:45,425 --> 00:23:48,058
It comes down to whether these
pies are baked or not.
579
00:23:59,605 --> 00:24:02,039
Chefs, we watched you
make entree pies
580
00:24:02,041 --> 00:24:04,408
from a basket
of a bratwurst pie,
581
00:24:04,944 --> 00:24:06,410
thin sliced steak,
582
00:24:06,412 --> 00:24:08,546
bitter melon and gazpacho.
583
00:24:09,148 --> 00:24:10,214
Chef Mai.
584
00:24:10,216 --> 00:24:14,018
My entree is
a tomato-beef pot pit.
585
00:24:16,055 --> 00:24:18,222
Very smart to go with doing
the puff pastry on the side.
586
00:24:18,224 --> 00:24:20,224
It has to have the right
amount of cook time to really
587
00:24:20,226 --> 00:24:22,092
get those layers
to expand when the...
588
00:24:22,094 --> 00:24:23,961
butter's letting off
all of that steam.
589
00:24:23,963 --> 00:24:26,831
So, I appreciate that you end
up with all of those
flaky layers.
590
00:24:27,934 --> 00:24:30,401
What I love about
this dish is...
591
00:24:30,403 --> 00:24:33,537
the way you took
the bratwurst pie,
592
00:24:33,606 --> 00:24:36,440
the thinly sliced
steak and then,
593
00:24:36,509 --> 00:24:38,709
cooked it in the gazpacho.
594
00:24:38,711 --> 00:24:43,914
You just very seamlessly
integrate these three
ingredients together.
595
00:24:43,916 --> 00:24:46,417
The bitter melon,
what did you think about it?
596
00:24:46,419 --> 00:24:49,620
So, I am ashamed that my mom
is gonna be watching,
597
00:24:49,622 --> 00:24:50,821
and I should have peeled it.
598
00:24:50,823 --> 00:24:53,724
I tried adding different
things to cut that bitterness.
599
00:24:55,161 --> 00:24:56,460
The bitter melon...
600
00:24:57,930 --> 00:24:59,864
is not successful at all.
601
00:25:01,033 --> 00:25:03,801
It's fighting with
the rest of the flavors.
602
00:25:03,803 --> 00:25:05,002
You should have peeled it.
603
00:25:06,038 --> 00:25:07,304
[Geoffrey] I like this
dish very much.
604
00:25:07,306 --> 00:25:08,839
Although, it's
a little one-note.
605
00:25:08,941 --> 00:25:10,808
I think this needed
some umami.
606
00:25:10,810 --> 00:25:12,276
-Yeah.
-Some miso, but...
607
00:25:12,278 --> 00:25:14,311
really good job,
getting the crust done.
608
00:25:14,313 --> 00:25:15,446
Thank you so much,
609
00:25:15,515 --> 00:25:16,780
Thank you, Chef Mai.
610
00:25:16,816 --> 00:25:17,748
Chef Esther.
611
00:25:17,850 --> 00:25:20,818
I made a Steak
and Potatoes Pie
612
00:25:20,820 --> 00:25:24,421
with Bitter Melon
and Bratwurst Crumble,
613
00:25:24,423 --> 00:25:26,824
and a Gazpacho Tomato
Sauce on top.
614
00:25:26,826 --> 00:25:28,792
[Geoffrey] Sitting next to
Maneet, I learned a lot
of things.
615
00:25:28,794 --> 00:25:29,960
One of them is
the bitter melon.
616
00:25:29,962 --> 00:25:32,029
You really need to
peel that sucker.
617
00:25:32,031 --> 00:25:34,298
And then salt the hell
out of it for a long time.
618
00:25:34,300 --> 00:25:35,633
Almost like ammonia.
619
00:25:36,702 --> 00:25:38,636
[Maneet] I have to agree,
the bitter melon...
620
00:25:39,205 --> 00:25:41,539
not successful at all.
621
00:25:42,608 --> 00:25:46,810
But this just reminds me
of a nice, hearty,
622
00:25:46,812 --> 00:25:48,712
rustic dish.
623
00:25:48,714 --> 00:25:51,549
The meat and potatoes,
not only is it a great idea,
624
00:25:51,650 --> 00:25:53,651
but you've executed it well.
625
00:25:53,752 --> 00:25:57,054
And the tomato sauce
on the top, it's delicious.
626
00:25:57,123 --> 00:25:58,522
[Stephanie] I mean,
I can see on your face
627
00:25:58,524 --> 00:25:59,557
when you walked up
628
00:25:59,658 --> 00:26:00,858
that you're a little
disappointed in maybe what
629
00:26:00,960 --> 00:26:02,026
happened on
the top of the pie.
630
00:26:02,028 --> 00:26:03,093
Definitely.
631
00:26:03,095 --> 00:26:04,528
[Stephanie] Too much flour,
not enough butter.
632
00:26:04,530 --> 00:26:05,863
But the filling is delicious.
633
00:26:05,932 --> 00:26:07,498
And really have that nice
moisture to it.
634
00:26:07,500 --> 00:26:09,600
Really great creativity
and really great flavors.
635
00:26:09,602 --> 00:26:11,035
All right.
Chef Esther, thank you.
636
00:26:11,037 --> 00:26:12,303
-[Maneet] Thanks, Esther.
-Thank you.
637
00:26:12,305 --> 00:26:13,637
[Ted] Finally, Chef Carter.
638
00:26:13,706 --> 00:26:14,738
So, I made a...
639
00:26:14,740 --> 00:26:17,474
Gazpacho and Bratwurst
Biscuit Crust Pie
640
00:26:17,476 --> 00:26:20,210
with Bitter Melon,
Minced Meat Filling.
641
00:26:20,212 --> 00:26:22,179
What inspired this
dish for you, Chef?
642
00:26:22,181 --> 00:26:25,749
Biscuits are a huge part
of obviously the south,
643
00:26:25,818 --> 00:26:29,053
and my growing up
with my grandmother.
644
00:26:29,055 --> 00:26:32,256
I think you cracked the code
of the bitter melon.
645
00:26:32,358 --> 00:26:34,758
The apple cider vinegar,
I think that really helps.
646
00:26:34,860 --> 00:26:37,428
The acidity along
with the heat and...
647
00:26:37,430 --> 00:26:39,763
the savoriness is fantastic.
648
00:26:40,766 --> 00:26:42,900
I get a shepherd's pie
vibe going over here.
649
00:26:42,902 --> 00:26:43,734
And I like it.
650
00:26:44,337 --> 00:26:45,936
However...
651
00:26:45,938 --> 00:26:48,505
I was so excited when I saw
those biscuits that you
were making
652
00:26:48,507 --> 00:26:49,907
and I think that they
653
00:26:49,909 --> 00:26:51,809
would have been much
better, cooked separately.
654
00:26:51,811 --> 00:26:53,410
couple read very undercooked.
655
00:26:54,780 --> 00:26:55,946
[Stephanie] Takes so much guts
656
00:26:55,948 --> 00:26:57,748
to sort of make your
own biscuit dough, so,
657
00:26:57,850 --> 00:26:58,982
I applaud you on that.
658
00:26:58,984 --> 00:27:00,818
It just seems like it didn't
have enough time to cook.
659
00:27:02,121 --> 00:27:02,953
[Ted] Okay.
660
00:27:03,623 --> 00:27:05,322
A second Chop is coming up.
661
00:27:05,324 --> 00:27:06,490
We'll let you know soon.
662
00:27:06,492 --> 00:27:07,791
Thank you, Chefs.
663
00:27:11,864 --> 00:27:14,264
I don't know, they seem really
underwhelmed by my fillings.
664
00:27:14,333 --> 00:27:15,265
So, I mean, I don't know.
665
00:27:15,367 --> 00:27:17,935
I think it really
depends on like, what...
666
00:27:18,004 --> 00:27:19,937
they think is good,
the most important.
667
00:27:20,006 --> 00:27:22,506
You know, like, underdone,
you know, bitter melon.
668
00:27:22,508 --> 00:27:25,042
The judges had critiques
about all of our dishes.
669
00:27:25,111 --> 00:27:28,045
So, I think any of us could
on the Chopping Block
at this point.
670
00:27:28,147 --> 00:27:31,015
My gut tells me
I'm going to squeak by.
671
00:27:31,017 --> 00:27:33,751
Winning that $10,000
would mean the world.
672
00:27:33,852 --> 00:27:35,452
I have business to look after.
673
00:27:35,521 --> 00:27:37,121
There's plenty
of places for it to go.
674
00:27:54,607 --> 00:27:57,808
So, whose dish is on
the chopping block?
675
00:28:05,751 --> 00:28:07,418
Chef Carter,
you've been Chopped.
676
00:28:07,420 --> 00:28:08,852
Judges?
677
00:28:08,854 --> 00:28:10,821
Chef Carter, you were the most
successful with the bitter
melon.
678
00:28:10,823 --> 00:28:11,922
So, you should be
proud of that.
679
00:28:11,924 --> 00:28:13,824
But unfortunately,
the biscuits weren't cooked.
680
00:28:13,826 --> 00:28:16,126
And so, we had to Chop you.
681
00:28:16,128 --> 00:28:17,227
Thank you, all.
682
00:28:18,531 --> 00:28:20,564
[Carter] Getting
Chopped sucks, but...
683
00:28:20,633 --> 00:28:23,634
I'm excited to get back
to Nashville and...
684
00:28:23,703 --> 00:28:25,302
play around with
more bitter melon
685
00:28:25,304 --> 00:28:26,603
and make a lot more pies.
686
00:28:28,641 --> 00:28:30,641
You're about to get some
more flour on that jacket,
687
00:28:30,743 --> 00:28:31,508
Chef Esther.
688
00:28:31,944 --> 00:28:33,042
Uh-oh!
689
00:28:33,044 --> 00:28:34,745
Mai, I don't know how
you stay so clean, but...
690
00:28:34,814 --> 00:28:35,813
I don't know either.
691
00:28:35,815 --> 00:28:37,114
-Anyway...
-Don't compare us.
692
00:28:44,623 --> 00:28:46,457
[Ted] Chef Mai, Chef Esther,
693
00:28:46,525 --> 00:28:48,826
after two rounds
of making savory pies,
694
00:28:48,828 --> 00:28:51,428
are you psyched to make
a sweet one for dessert?
695
00:28:51,430 --> 00:28:52,730
1,000%.
696
00:28:52,732 --> 00:28:53,630
Absolutely.
697
00:28:54,500 --> 00:28:55,999
Final baskets are
yours to conquer.
698
00:28:59,905 --> 00:29:00,704
Open them up.
699
00:29:02,141 --> 00:29:03,040
[chuckles]
700
00:29:03,042 --> 00:29:04,708
[Ted] You've got pie bites,
701
00:29:05,411 --> 00:29:06,510
rambutan...
702
00:29:06,512 --> 00:29:08,612
Very excited about that.
703
00:29:08,614 --> 00:29:10,047
[Ted] Fish-shaped pretzels..
704
00:29:10,149 --> 00:29:11,849
Salty and delicious.
705
00:29:11,917 --> 00:29:13,317
[Ted] ...and mayhaw jelly.
706
00:29:13,319 --> 00:29:15,486
I have not worked with this,
but I am excited.
707
00:29:15,488 --> 00:29:18,222
You've got a full 60 minutes
to show us what everything
you've got.
708
00:29:19,592 --> 00:29:20,524
Clock starts now.
709
00:29:21,527 --> 00:29:23,360
[all cheering]
710
00:29:23,428 --> 00:29:26,230
We want some delicious pies.
711
00:29:26,232 --> 00:29:28,932
[Ted] Judges, it sounds like
Mai and Esther are
competitors
712
00:29:29,001 --> 00:29:30,300
with a capital C.
713
00:29:30,302 --> 00:29:32,503
They are not holding
anything back.
714
00:29:32,505 --> 00:29:33,804
And look at their
faces right now.
715
00:29:33,806 --> 00:29:35,339
They're getting ready,
they're getting serious.
716
00:29:35,407 --> 00:29:36,907
I mean, an hour seems
like a long time
717
00:29:36,909 --> 00:29:38,142
but not if you're
trying to make...
718
00:29:38,210 --> 00:29:40,344
... we've learned that
pie crust is challenging.
719
00:29:40,346 --> 00:29:43,046
The trap of the basket is not
the basket ingredients,
720
00:29:43,048 --> 00:29:45,048
it's that you need
to go to the pantry
721
00:29:45,050 --> 00:29:47,885
and figure out how to get
a center that makes sense,
722
00:29:47,887 --> 00:29:49,853
'cause you can't make
a rambutan pie.
723
00:29:50,823 --> 00:29:53,123
[Maneet] So, rambutan
is a tropical fruit,
724
00:29:53,125 --> 00:29:56,026
which is found in
South East Asia.
725
00:29:56,028 --> 00:29:58,228
It's got all of these
fibers on it,
726
00:29:58,230 --> 00:30:00,030
and when you cut into it,
727
00:30:00,032 --> 00:30:03,801
the flavor is beautiful,
it's floral, it's sweet
728
00:30:03,803 --> 00:30:05,903
and just refreshing.
729
00:30:05,905 --> 00:30:09,907
I think breaking these down
is the more time consuming
730
00:30:09,909 --> 00:30:11,508
part of the process.
731
00:30:11,510 --> 00:30:13,911
Rambutan is really common
in Vietnamese households,
732
00:30:13,913 --> 00:30:15,946
and growing up,
we'd eat it fresh.
733
00:30:16,048 --> 00:30:19,316
So, I immediately think to
just use it in a fruit
pie filling.
734
00:30:19,318 --> 00:30:21,952
I am making a berry
rambutan pie,
735
00:30:22,054 --> 00:30:23,654
with a coconut crumble.
736
00:30:25,024 --> 00:30:26,924
I know I need to blind
bake this pie dough.
737
00:30:26,926 --> 00:30:31,228
Blind baking just makes sur
that the crust isn't
completely raw,
738
00:30:31,230 --> 00:30:32,830
so that when you
go to bake it,
739
00:30:32,832 --> 00:30:34,865
it holds up better
with the pie filling.
740
00:30:36,335 --> 00:30:37,501
[Esther] Behind.
741
00:30:39,238 --> 00:30:41,705
I am confident in my ability
to make a sweet pie,
742
00:30:41,707 --> 00:30:43,941
and while Mai is
an excellent chef,
743
00:30:44,009 --> 00:30:45,742
I'm definitely in
my wheelhouse.
744
00:30:45,844 --> 00:30:47,744
I'm confident that
I can beat her.
745
00:30:49,315 --> 00:30:51,415
So, I'm gonna go to my
favorite classic,
746
00:30:51,417 --> 00:30:52,616
an ice-box pie.
747
00:30:52,618 --> 00:30:55,452
The pie I'm gonna make today
is a rambutan custard
748
00:30:55,554 --> 00:30:57,254
with a mayhaw whipped cream
749
00:30:57,322 --> 00:31:00,023
and a pretzel caramel sauce
750
00:31:00,025 --> 00:31:02,726
The pie bites seem to be
filled with some sort
of jelly.
751
00:31:02,728 --> 00:31:05,229
I am going to cook
them in the custard.
752
00:31:05,231 --> 00:31:06,763
One of the things I'm gonna
do for this round
753
00:31:06,832 --> 00:31:08,198
is make my own pie dough.
754
00:31:08,200 --> 00:31:09,532
I make a mean pie dough
755
00:31:09,534 --> 00:31:11,435
and I haven't been able
to show the judges that, yet
756
00:31:11,503 --> 00:31:13,203
[Geoffrey] I love that
Esther's getting vodka.
757
00:31:13,205 --> 00:31:15,706
Because the alcohol will
keep the moisture level
758
00:31:15,708 --> 00:31:16,740
higher in the flour,
759
00:31:16,742 --> 00:31:18,642
so when you bake it,
it retains moisture.
760
00:31:18,644 --> 00:31:20,444
[Stephanie] Hey Esther,
you're making your own crust?
761
00:31:20,545 --> 00:31:21,411
I am.
762
00:31:21,413 --> 00:31:23,046
Do you feel good about that?
763
00:31:23,048 --> 00:31:24,381
I do, I like making crusts.
764
00:31:24,416 --> 00:31:27,417
I make it a little
bit butterier than
the ones we have here.
765
00:31:29,321 --> 00:31:31,555
[Mai] I'm making my
crumble with pretzels,
766
00:31:31,624 --> 00:31:34,691
the pie bites and flour.
767
00:31:34,693 --> 00:31:37,327
And I'm really trying to
lean into the fact that,
768
00:31:37,329 --> 00:31:40,330
rambutan's a tropical fruit
and I'm using coconut.
769
00:31:41,033 --> 00:31:42,299
45 minutes to go, chefs.
770
00:31:46,906 --> 00:31:49,606
[Maneet] So, mayhaw
jelly is made from
771
00:31:49,608 --> 00:31:51,108
hawthorn berries,
772
00:31:51,110 --> 00:31:56,113
which are grown in Georgia,
and it's harvested in May.
773
00:31:56,115 --> 00:31:58,949
So that's why, "May", "Haw".
774
00:31:58,984 --> 00:32:01,818
[Mai] Mayhaw jelly, I have
never heard of before.
775
00:32:01,820 --> 00:32:03,754
That's not quite
tart of too sweet
776
00:32:03,822 --> 00:32:07,024
and I know it's going to go
great in the filling
777
00:32:07,026 --> 00:32:08,325
with the rambutan...
778
00:32:08,327 --> 00:32:09,426
and berries.
779
00:32:11,063 --> 00:32:12,629
I take the pie crust
out of the oven,
780
00:32:12,631 --> 00:32:13,530
and it's lumpy.
781
00:32:14,366 --> 00:32:15,799
It's just not working.
782
00:32:16,201 --> 00:32:17,034
I can't use it.
783
00:32:18,103 --> 00:32:19,503
Hey Mai, what's happening?
784
00:32:19,505 --> 00:32:21,405
It's lumped.
I wasn't happy with it.
785
00:32:21,407 --> 00:32:22,940
So, I'm starting
with a new crust.
786
00:32:22,942 --> 00:32:23,840
I'm gonna roll it
kind of thin,
787
00:32:23,942 --> 00:32:25,609
egg wash it,
and pray for the best.
788
00:32:25,611 --> 00:32:27,110
[Stephanie] Halfway
through the challenge,
789
00:32:27,112 --> 00:32:28,512
she's just thrown
away her pie crust
790
00:32:28,514 --> 00:32:29,846
and is starting over,
that's like...
791
00:32:29,948 --> 00:32:31,081
cutting the time in half.
792
00:32:32,017 --> 00:32:34,251
I have to get this new pie
dough filled and in the oven
793
00:32:34,353 --> 00:32:35,152
right away.
794
00:32:35,888 --> 00:32:37,020
30 minutes, Chefs.
795
00:32:42,761 --> 00:32:46,229
These fish-shaped pretzels
are very familiar food
796
00:32:46,231 --> 00:32:48,932
to Americans, certainly to me.
797
00:32:49,935 --> 00:32:51,234
[Esther] I'm making
a caramel sauce.
798
00:32:51,303 --> 00:32:53,136
I combine butter with sugar
799
00:32:53,205 --> 00:32:55,238
and chopped up
pieces of pretzel.
800
00:32:55,307 --> 00:32:57,507
Esther, she's trying to make
some sort of caramel, sort of
801
00:32:57,509 --> 00:32:58,942
pretzel sauce going
on over there.
802
00:32:58,944 --> 00:33:01,111
[Esther] Pretzel matches
perfectly with caramel,
803
00:33:01,113 --> 00:33:04,047
and caramel, I can pipe over
my whipped cream on
my pie.
804
00:33:04,616 --> 00:33:05,649
I don't have any time.
805
00:33:05,651 --> 00:33:07,250
I gotta get this pie dough
out of the oven.
806
00:33:07,319 --> 00:33:08,752
It's looking a little
bit underdone,
807
00:33:08,787 --> 00:33:10,821
but at this point, I don't
have any other option.
808
00:33:10,823 --> 00:33:14,057
I fill it with the custard
and put it in the blast
chiller to set.
809
00:33:15,627 --> 00:33:17,027
Hey Esther, what are
you working on?
810
00:33:17,029 --> 00:33:19,029
[Esther] I am
making a caramel.
811
00:33:19,031 --> 00:33:21,164
I am just waiting
for my pie to be done.
812
00:33:21,200 --> 00:33:22,599
This caramel is
starting to thicken
813
00:33:22,601 --> 00:33:24,501
much more than
I thought it would.
814
00:33:24,503 --> 00:33:25,702
I'm getting really nervous,
815
00:33:25,704 --> 00:33:27,204
this caramel
isn't coming together,
816
00:33:27,206 --> 00:33:28,605
so I'm starting to
freak out a little bit.
817
00:33:29,908 --> 00:33:31,141
[bleep]
818
00:33:34,213 --> 00:33:36,646
Esther, do you need this to
work to get the pretzels in?
819
00:33:36,715 --> 00:33:37,514
[Esther] Definitely.
820
00:33:47,292 --> 00:33:48,458
[bleep]
821
00:33:48,460 --> 00:33:49,526
[Esther] I am getting
really nervous.
822
00:33:49,528 --> 00:33:51,028
This caramel isn't
coming together,
823
00:33:51,030 --> 00:33:52,429
so I'm starting to
freak out a little bit.
824
00:33:52,431 --> 00:33:53,864
I'm gonna do something else.
825
00:33:53,965 --> 00:33:55,999
And then, I get
a great idea for this.
826
00:33:56,001 --> 00:33:57,934
I'm gonna make a small
pivot and make a brittle.
827
00:34:00,339 --> 00:34:02,639
Esther, what are you pressing
on your sheet tray?
828
00:34:02,708 --> 00:34:05,409
It was supposed to be caramel,
got a little thick.
829
00:34:05,411 --> 00:34:07,344
So, I'm gonna chill it really
quick and then, make like,
830
00:34:07,446 --> 00:34:09,212
a crunchy thing to go
on top of my pie.
831
00:34:10,215 --> 00:34:12,115
Chefs, less than five
minutes on that clock.
832
00:34:16,321 --> 00:34:17,721
I gotta get my pie
out of the chiller,
833
00:34:17,723 --> 00:34:19,489
because I have to top it
with the whipped cream,
834
00:34:19,491 --> 00:34:22,159
and then, I wanna get the pi
back into the fridge
835
00:34:22,260 --> 00:34:24,127
for as long as possible
to make sure it's set.
836
00:34:25,731 --> 00:34:28,298
Mai is so nervous
about her pie.
837
00:34:28,300 --> 00:34:30,333
She keeps on opening the oven.
838
00:34:30,435 --> 00:34:31,601
Leave your pie alone.
839
00:34:32,438 --> 00:34:34,404
[Mai] I turn my oven up to 4
840
00:34:34,406 --> 00:34:36,706
so that it has a better
chance of actually baking.
841
00:34:36,708 --> 00:34:37,707
Okay.
842
00:34:37,709 --> 00:34:40,143
And now there's nothing
left to do, but...
843
00:34:40,212 --> 00:34:42,245
pray to the dessert goddesse
844
00:34:45,517 --> 00:34:47,250
-[cheers] Come on, Chefs.
-Wow!
845
00:34:50,756 --> 00:34:52,722
You don't have any extra jelly
you can lend me, do you?
846
00:34:53,325 --> 00:34:54,324
[Ted] Here comes Esther
847
00:34:54,326 --> 00:34:56,793
and she's gonna pipe some
of the mayhaw jelly
848
00:34:56,795 --> 00:34:58,962
on top of her whipped cream.
849
00:34:59,031 --> 00:35:01,264
And dancing while at it.
While she's at it.
850
00:35:02,501 --> 00:35:03,934
[Geoffrey] Let's go, let's go.
851
00:35:03,936 --> 00:35:06,203
Come on, come on, Chefs.
Let's do this!
852
00:35:06,205 --> 00:35:08,405
[Ted] Final seconds of
the final round, Chefs.
853
00:35:08,407 --> 00:35:15,412
Ten, nine, eight, seven,
six, five, four,
854
00:35:16,115 --> 00:35:19,716
three, two, one, time's up.
855
00:35:19,718 --> 00:35:21,818
[all cheering and applauding]
856
00:35:23,422 --> 00:35:25,455
[indistinct chatter]
857
00:35:27,526 --> 00:35:30,227
I wish I had a little bit
more time in the oven,
858
00:35:30,229 --> 00:35:33,096
but I'm proud that I got
something on this table.
859
00:35:33,098 --> 00:35:34,831
It better be a $10,000-pie.
860
00:35:36,702 --> 00:35:38,602
[Esther] My worry is that
the pie dough might not hav
861
00:35:38,604 --> 00:35:39,803
cooked all the way through,
862
00:35:39,805 --> 00:35:41,138
because I needed
the custard to set
863
00:35:41,206 --> 00:35:42,705
so I pulled it a little earl
864
00:35:42,707 --> 00:35:45,308
So, this has been a whirlwind
and I'm excited to see
what they say.
865
00:35:51,049 --> 00:35:52,816
[Ted] Chef Mai, Chef Esther,
866
00:35:52,818 --> 00:35:55,819
in the third round,
you finally got to
make sweet pies.
867
00:35:55,821 --> 00:35:57,220
We gave you pie bites,
868
00:35:57,756 --> 00:35:59,156
rambutan,
869
00:35:59,224 --> 00:36:00,423
fish shaped pretzels,
870
00:36:01,126 --> 00:36:02,592
and mayhaw jelly.
871
00:36:02,594 --> 00:36:04,661
All right, so Chef Mai,
tell us about your pie.
872
00:36:05,731 --> 00:36:08,198
I made a Berry Rambutan Pie
873
00:36:08,200 --> 00:36:11,601
with a Pretzel
Coconut Crumble.
874
00:36:11,603 --> 00:36:13,637
Okay, Maneet, why don't
you slice that pie up?
875
00:36:13,738 --> 00:36:15,805
I got my pie,
where is yours, guys?
876
00:36:15,807 --> 00:36:17,307
I need to share it
with you? Really?
877
00:36:19,912 --> 00:36:21,144
[Ted] Mai, is this
making you nervous?
878
00:36:21,647 --> 00:36:22,512
A little bit.
879
00:36:23,248 --> 00:36:24,280
Not gonna lie.
880
00:36:24,282 --> 00:36:25,415
[Stephanie] I'm seeing
a little difficulty
881
00:36:25,417 --> 00:36:27,517
and I don't know
if it's Maneet's cutting,
882
00:36:27,519 --> 00:36:30,987
or if the pie is just
a little bit not set.
883
00:36:30,989 --> 00:36:34,324
Yeah, it's got a lot
of moisture in it.
884
00:36:37,829 --> 00:36:39,462
[Stephanie] Pleasantly
surprised to get in there,
885
00:36:39,498 --> 00:36:42,332
and see that there was really
big pieces of rambutan
throughout it.
886
00:36:42,434 --> 00:36:44,034
The filling, the flavor
of it's delicious.
887
00:36:44,036 --> 00:36:45,101
The crumble's delicious.
888
00:36:46,038 --> 00:36:48,038
The one mishap of course,
if you dig down the crust,
889
00:36:48,139 --> 00:36:49,239
just...
890
00:36:49,341 --> 00:36:51,441
It's just kind of stuck to
the bottom and not cooked,
891
00:36:51,510 --> 00:36:54,544
and rambutan probably leeches
out a lot of liquid when
you bake it.
892
00:36:56,715 --> 00:36:59,149
You got a little swimming
pool going on there.
893
00:37:00,319 --> 00:37:03,920
But the flavor is outstanding,
and a great use of...
894
00:37:03,922 --> 00:37:06,523
the ingredients and plan B,
you did this twice.
895
00:37:07,059 --> 00:37:09,059
You cooked two pies.
896
00:37:09,061 --> 00:37:12,295
This is not too sweet.
It's balanced beautifully.
897
00:37:12,297 --> 00:37:14,864
The crumb on top,
I think is great.
898
00:37:14,933 --> 00:37:17,801
The utilization of
the pretzel fish like,
899
00:37:17,803 --> 00:37:21,404
it's that saltiness I think
is so required.
900
00:37:21,406 --> 00:37:22,339
Thank you.
901
00:37:22,440 --> 00:37:23,240
[Ted] Thank you, Chef Mai.
902
00:37:23,809 --> 00:37:25,208
Finally, Chef Esther.
903
00:37:25,210 --> 00:37:29,346
I made a Rambutan Custard
with a Mayhaw Whipped Cream
904
00:37:29,414 --> 00:37:30,914
and Pretzel Brittle.
905
00:37:32,517 --> 00:37:34,317
I think it's great that you
made your own crust.
906
00:37:34,319 --> 00:37:35,518
I think...
907
00:37:36,488 --> 00:37:38,255
Texturally, it has
a great flakiness.
908
00:37:38,356 --> 00:37:39,723
If it had been baked just
a little bit longer,
909
00:37:39,725 --> 00:37:41,024
that would really have
shined through.
910
00:37:41,026 --> 00:37:43,126
And then, yeah,
I love the whip on top.
911
00:37:44,363 --> 00:37:45,328
[Geoffrey] I think...
912
00:37:46,064 --> 00:37:49,032
It's a beautiful country
fun presentation.
913
00:37:49,034 --> 00:37:51,401
I think it's exactly what yo
want in a pie like this.
914
00:37:51,403 --> 00:37:52,902
I taste the rambutan
and the mayhaw,
915
00:37:52,904 --> 00:37:53,937
because you've put it on top.
916
00:37:55,407 --> 00:37:57,540
The brittles on top,
delicious.
917
00:37:58,210 --> 00:38:01,011
To me, it's the custard,
918
00:38:01,013 --> 00:38:02,712
which is a challenge.
919
00:38:02,714 --> 00:38:05,715
Because the eggs have
been overcooked in this.
920
00:38:05,717 --> 00:38:08,218
And that is where we're
getting the graininess,
921
00:38:09,054 --> 00:38:11,154
when you expect
this lusciousness
922
00:38:11,223 --> 00:38:12,622
coming from a custard.
923
00:38:13,792 --> 00:38:14,924
[Ted] Thank you, Chefs.
924
00:38:21,600 --> 00:38:24,301
You know, I definitely
am happy in terms of...
925
00:38:24,303 --> 00:38:26,636
flavor, throughout
the three courses.
926
00:38:26,705 --> 00:38:30,006
I am disappointed when
it comes to techniques.
927
00:38:30,008 --> 00:38:31,708
Right, I mean,
I was kinda shocked
928
00:38:31,710 --> 00:38:34,110
at this dessert course, where
both pies weren't really set,
929
00:38:34,112 --> 00:38:35,812
both crusts weren't
really cooked.
930
00:38:35,814 --> 00:38:37,747
So, I think we really have to
go back to the appetizers
931
00:38:37,849 --> 00:38:38,882
and start, like...
932
00:38:38,884 --> 00:38:40,550
With those two very
successful hand pies.
933
00:38:40,652 --> 00:38:42,519
I mean, Esther's
chicken hand pie,
934
00:38:42,521 --> 00:38:44,154
with blackberry jam,
935
00:38:44,255 --> 00:38:45,922
was really delicious
and she said,
936
00:38:45,924 --> 00:38:48,224
this is a turkey hand pie.
937
00:38:48,226 --> 00:38:50,694
It tasted exactly like that.
It was really good.
938
00:38:50,696 --> 00:38:52,429
I think if we look back
to beginning to...
939
00:38:52,431 --> 00:38:53,830
Mai's hand pie,
940
00:38:53,832 --> 00:38:56,032
you can see her refinement,
that has been throughout
the day,
941
00:38:56,134 --> 00:38:57,767
throughout all of her dishes.
942
00:38:57,769 --> 00:39:00,203
I keep thinking of her cooki
with layers of flavor that
she put
943
00:39:00,205 --> 00:39:01,905
inside that tiny hand pie,
944
00:39:01,907 --> 00:39:03,239
it was really fantastic.
945
00:39:04,209 --> 00:39:05,709
I mean, the entree round,
946
00:39:05,711 --> 00:39:09,112
Mai's dish was
so well thought of.
947
00:39:09,114 --> 00:39:12,615
The crust, the puff pastry,
she cooked it separately.
948
00:39:12,617 --> 00:39:14,050
And it made it flaky,
and delicious.
949
00:39:14,152 --> 00:39:15,051
And on the inside,
950
00:39:15,120 --> 00:39:17,220
she was smart to put
her sliced beef in
951
00:39:17,222 --> 00:39:18,455
at the end,
952
00:39:18,523 --> 00:39:20,657
knowing that it didn't need
to be in there for very long.
953
00:39:20,726 --> 00:39:23,760
Esther had these beautifully
melting potatoes in it,
954
00:39:23,829 --> 00:39:27,097
with that gazpacho sauce tha
she made and the beef.
955
00:39:27,099 --> 00:39:30,233
I really gravitated toward
Esther's flavors more.
956
00:39:30,335 --> 00:39:32,102
Just because it had
that yummy factor.
957
00:39:32,104 --> 00:39:34,003
But Esther really
suffered with her crust,
958
00:39:34,005 --> 00:39:35,171
that she was trying
to make on top.
959
00:39:35,173 --> 00:39:37,140
Too much flour
and not enough butter.
960
00:39:37,242 --> 00:39:40,110
I think Mai has really shown
us that she knows how
to build flavor.
961
00:39:40,112 --> 00:39:42,212
And she can maybe
execute things well
962
00:39:42,214 --> 00:39:43,813
but she's had
a couple of missteps.
963
00:39:43,815 --> 00:39:46,516
Then, Esther, she was trying
to push the envelope
a little bit, I think.
964
00:39:46,518 --> 00:39:49,219
Making her own crust, making
her own crumble topping.
965
00:39:49,221 --> 00:39:51,788
Doing things that maybe are
little risky on Chopped.
966
00:39:51,790 --> 00:39:53,723
So, did they work
out all the time?
967
00:39:53,725 --> 00:39:55,058
No, but I think
she was really...
968
00:39:55,060 --> 00:39:56,459
giving it a try
and giving it her best.
969
00:40:03,702 --> 00:40:05,135
[Esther] I think both,
me and Mai had
970
00:40:05,203 --> 00:40:06,636
a few different issues.
971
00:40:06,738 --> 00:40:08,471
But I think making
my own pie dough
972
00:40:08,473 --> 00:40:10,306
should give me an advantage.
973
00:40:10,308 --> 00:40:12,609
[Mai] Winning this competiti
would mean so much to me.
974
00:40:12,611 --> 00:40:15,245
It would make my
mother so proud.
975
00:40:15,313 --> 00:40:17,347
You now, I think I actually
have a good shot...
976
00:40:17,449 --> 00:40:18,448
at winning.
977
00:40:19,251 --> 00:40:22,452
So, whose dish is on
the Chopping Block?
978
00:40:37,369 --> 00:40:39,135
Chef Esther,
you've been Chopped.
979
00:40:39,204 --> 00:40:40,637
Judges?
980
00:40:40,705 --> 00:40:44,040
Esther, you started
off very strong.
981
00:40:44,142 --> 00:40:46,810
And in the second course,
982
00:40:46,812 --> 00:40:50,613
the thinly sliced beef
along with potato,
983
00:40:50,615 --> 00:40:52,215
one of our favorite bites.
984
00:40:52,217 --> 00:40:54,117
But we thought that
the crumble that you made
985
00:40:54,119 --> 00:40:56,553
on top of it, did not
have enough fat.
986
00:40:56,654 --> 00:40:58,555
It was undercooked.
987
00:40:58,656 --> 00:41:01,591
And then finally,
in the dessert round,
988
00:41:01,593 --> 00:41:04,961
hats off to you for
making a pie crust.
989
00:41:04,963 --> 00:41:08,531
Unfortunately, the custard
was curdled.
990
00:41:08,533 --> 00:41:10,500
And so, we have to Chop you.
991
00:41:11,236 --> 00:41:12,535
Thank you.
992
00:41:12,604 --> 00:41:14,304
[Esther] I'm a little
disappointed, of course.
993
00:41:14,306 --> 00:41:15,405
But...
994
00:41:15,407 --> 00:41:16,940
I don't have any regrets.
995
00:41:17,008 --> 00:41:19,409
I'm excited to start May Bab
my business,
996
00:41:19,411 --> 00:41:22,412
and learn about every
aspect of food that I can.
997
00:41:23,815 --> 00:41:25,715
And that means,
Chef Mai Giffard,
998
00:41:25,717 --> 00:41:27,317
you are the Chopped Champi.
999
00:41:27,319 --> 00:41:30,420
-Yay!
-Your prize,
a very sweet $10,000.
1000
00:41:30,422 --> 00:41:31,554
Congratulations, Chef.
1001
00:41:31,656 --> 00:41:32,822
[all cheering]
1002
00:41:32,824 --> 00:41:34,057
-Congratulations.
-Thank you so much.
1003
00:41:34,326 --> 00:41:35,558
Thank you.
1004
00:41:35,660 --> 00:41:37,360
I have chills,
it's so surreal.
1005
00:41:37,963 --> 00:41:39,329
Thank you, so much.
1006
00:41:39,331 --> 00:41:40,930
It's really beautiful to...
1007
00:41:40,932 --> 00:41:42,298
to be able to have
these opportunities,
1008
00:41:42,300 --> 00:41:44,934
for my mom,
my ancestors and just...
1009
00:41:45,003 --> 00:41:47,203
I'm proud of myself for
seizing opportunities
like this.
1010
00:41:47,205 --> 00:41:50,440
It's amazing that you are
honoring them this way.
1011
00:41:50,509 --> 00:41:52,208
-It's absolutely incredible.
-[Mai] Yeah, I know.
1012
00:41:52,210 --> 00:41:53,543
Thank you so much.
1013
00:41:53,545 --> 00:41:55,845
[Mai] It feels so good
to be the Chopped Champio
1014
00:41:55,947 --> 00:41:57,714
It doesn't feel real, yet.
[chuckles]