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]