1 00:00:01,435 --> 00:00:02,701 [narrator] It's a pickle showdown... 2 00:00:02,703 --> 00:00:03,869 [Maneet] Come on, chefs! 3 00:00:03,871 --> 00:00:05,504 [narrator] ...as chefs battl for brine bravado. 4 00:00:05,506 --> 00:00:06,638 Whoo! 5 00:00:06,707 --> 00:00:08,107 It's a pickle party and you're invited. 6 00:00:08,109 --> 00:00:09,541 Sounds delicious. 7 00:00:09,610 --> 00:00:10,809 What am I going to do with that? 8 00:00:10,811 --> 00:00:13,145 Come on, chefs, bring that brine. 9 00:00:13,214 --> 00:00:15,014 [man 1] I mean, I have pickle juice in my blood. 10 00:00:15,016 --> 00:00:16,715 Pickle juice in my blood. 11 00:00:16,717 --> 00:00:18,150 Why didn't I think of that? 12 00:00:18,252 --> 00:00:20,052 Let's go, baby. Let's go. 13 00:00:20,120 --> 00:00:21,720 My goodness! 14 00:00:21,722 --> 00:00:22,855 [man 2] This show is real. 15 00:00:22,956 --> 00:00:24,490 It is do or die, baby. 16 00:00:24,492 --> 00:00:27,159 [Mahogany] I have 20 minute to show these judges who I a 17 00:00:27,227 --> 00:00:28,827 This is destiny. 18 00:00:33,534 --> 00:00:35,601 [Nicco] Everywhere you go in the world, people are pickling. 19 00:00:35,603 --> 00:00:38,137 We have probably pickled over 1000 things at Mamnoon 20 00:00:38,205 --> 00:00:42,408 We maintain a larder of between 150 and 200 different pickles. 21 00:00:42,410 --> 00:00:45,611 No one makes a lot of these different things, but we do here. 22 00:00:45,613 --> 00:00:48,147 I'm the executive chef at Mamnoon Restaurant. 23 00:00:48,215 --> 00:00:51,417 We cook modern Middle Easter food with a focus on Lebanes 24 00:00:51,419 --> 00:00:53,852 Syrian and Persian cuisines 25 00:00:53,921 --> 00:00:57,423 As a man of 1000 pickles, I think I have a good repertoire 26 00:00:57,425 --> 00:00:59,425 to pull from here and can pretty much work 27 00:00:59,427 --> 00:01:02,027 with any mystery basket ingredient to make it happen 28 00:01:05,733 --> 00:01:09,435 [Bert] I'm the executive che at Sovereign Remedies in Asheville, North Carolina 29 00:01:09,536 --> 00:01:13,105 Andiamo means "let's go" in Italian. 30 00:01:13,107 --> 00:01:16,041 I love pickles because they're delicious. 31 00:01:16,110 --> 00:01:19,111 I love to ferment just about anything I can. 32 00:01:19,113 --> 00:01:20,312 I love the spice. 33 00:01:20,314 --> 00:01:23,115 I love the diversity. 34 00:01:23,117 --> 00:01:28,754 I grew up racing motorcycles with my dad and working on small engines and cars. 35 00:01:28,856 --> 00:01:32,124 So that drive to be first is always there. 36 00:01:32,126 --> 00:01:33,659 Looks good. 37 00:01:33,694 --> 00:01:35,027 Rock and roll. 38 00:01:38,732 --> 00:01:41,200 Move those hips. Cha-cha, cha-cha. 39 00:01:41,202 --> 00:01:44,603 I am sweet, I'm tangy, I'm bright and refreshing. 40 00:01:44,605 --> 00:01:47,106 I'm pickled, I'm Mahogany Williams 41 00:01:47,108 --> 00:01:49,408 and I am the chef and owner of the Pickled Che 42 00:01:49,410 --> 00:01:51,310 located in Seattle, Washington. 43 00:01:51,312 --> 00:01:54,613 A pop up catering company that focuses on pickling things. 44 00:01:54,615 --> 00:01:56,615 Yeah, look at this. 45 00:01:56,617 --> 00:01:58,050 The apples are starting to bust. 46 00:01:58,118 --> 00:02:00,652 I am building a pickle empire. 47 00:02:00,754 --> 00:02:03,255 This $10,000 will really help me. 48 00:02:04,558 --> 00:02:05,757 Whoo! 49 00:02:09,663 --> 00:02:11,463 [Sebastian] My pantry is stacked to the ceiling 50 00:02:11,565 --> 00:02:14,399 with things bubbling away, pickling and fermenting. 51 00:02:14,401 --> 00:02:15,534 [exhales heavily] 52 00:02:15,603 --> 00:02:17,703 My name is Sebastian Vargo, 53 00:02:17,705 --> 00:02:20,439 the chef owner of Vargo Brother Ferments, 54 00:02:20,541 --> 00:02:22,441 based out of Avondale, Chicago. 55 00:02:22,543 --> 00:02:26,812 Vargo Brother Ferments provides naturally fermented vinegars, 56 00:02:26,814 --> 00:02:29,348 kombuchas, krauts, kimchi's. 57 00:02:29,449 --> 00:02:33,051 I approach food with a fine dining sense of flavo 58 00:02:33,120 --> 00:02:36,722 and technique, but with a playful and rustic style. 59 00:02:36,724 --> 00:02:39,858 I'm here to be a tiger, to be ferocious, and to get it in. 60 00:02:45,232 --> 00:02:46,398 [man 3] Let's do this. 61 00:02:46,400 --> 00:02:48,700 -[man 4] Ready. -Ready. 62 00:02:48,702 --> 00:02:50,302 -Hello, everybody. -[in unison] Hey, Ted. 63 00:02:50,304 --> 00:02:51,503 How's it going, Ted? 64 00:02:51,572 --> 00:02:53,505 [Ted] Who's ready for a once in a lifetime challenge? 65 00:02:53,507 --> 00:02:54,906 -I am. -[Sebastian] I am. 66 00:02:54,908 --> 00:02:56,341 -[Ted] Let's do this. -[Sebastian] I am ready to do this. 67 00:02:56,443 --> 00:02:57,509 All right. 68 00:02:57,511 --> 00:02:59,545 You are here for a special pickle battle. 69 00:02:59,646 --> 00:03:01,246 We don't just mean cucumbers. 70 00:03:01,348 --> 00:03:05,450 We want you to utilize quick pickling techniques in every round. 71 00:03:05,519 --> 00:03:06,718 How does that sound? 72 00:03:06,720 --> 00:03:08,253 It sounds delicious. 73 00:03:08,322 --> 00:03:11,456 -[Ted groans] -[all laughing] 74 00:03:11,525 --> 00:03:14,826 No, you did not say that. 75 00:03:14,828 --> 00:03:17,229 [Nicco] The pickle crew has showed up, and I'm about to go up 76 00:03:17,231 --> 00:03:19,064 against three other really talented chefs. 77 00:03:20,100 --> 00:03:21,300 [Ted] Open them up. 78 00:03:22,603 --> 00:03:24,903 Oh, man. 79 00:03:24,905 --> 00:03:28,240 [Ted] And in round one, you'll be making dishes with coconut vinegar. 80 00:03:28,342 --> 00:03:30,108 [Bert] Who wants a drink? 81 00:03:30,110 --> 00:03:31,410 Coconut vinegar. 82 00:03:31,412 --> 00:03:33,045 Coconut vinegar. Seems like a gift. 83 00:03:33,047 --> 00:03:34,313 The wheels are turning in my mind. 84 00:03:34,315 --> 00:03:35,614 I'm thinking Thai style. 85 00:03:35,616 --> 00:03:38,050 [Ted] Red snapper fillets. 86 00:03:38,052 --> 00:03:39,918 Red snapper. I can do this. 87 00:03:39,920 --> 00:03:41,086 It's nice. 88 00:03:41,956 --> 00:03:43,055 [Ted] Mangoes. 89 00:03:43,156 --> 00:03:44,423 Semi ripe mangoes. 90 00:03:46,026 --> 00:03:47,526 [Ted] Plus pickle ice cream. 91 00:03:47,528 --> 00:03:49,127 This is my favorite right here. 92 00:03:50,431 --> 00:03:51,730 [Mahogany] Oh, goodness. 93 00:03:53,200 --> 00:03:54,333 All right. 94 00:03:54,401 --> 00:03:56,101 What am I going to do with that? 95 00:03:56,103 --> 00:03:59,104 [Bert] All I know is that there is a pickle hanging off of it. 96 00:03:59,106 --> 00:04:02,007 [Ted] You have just 20 minutes to complete your plates. 97 00:04:02,009 --> 00:04:05,944 Now, remember, chefs, you also have to pickle something yourself. 98 00:04:05,946 --> 00:04:07,746 Clock starts now. 99 00:04:07,848 --> 00:04:11,216 [judges cheering and applauding] 100 00:04:11,218 --> 00:04:13,118 It's a pickle party, people. 101 00:04:13,120 --> 00:04:16,154 What an exciting theme team for today, pickles. 102 00:04:16,256 --> 00:04:17,789 Who doesn't love pickles? 103 00:04:17,791 --> 00:04:21,026 Maneet, you are joined by two special guest judges, 104 00:04:21,028 --> 00:04:23,962 restaurateur and brand consultant Tiffany Derry 105 00:04:24,031 --> 00:04:28,333 and Top Chef and James Beard Award winner Stephanie Izard. 106 00:04:28,402 --> 00:04:31,403 It would be nobody else that I'd rather be in a pickle with. 107 00:04:33,040 --> 00:04:37,342 [Ted] Judges, we usually pickle in a brine for hours or even days. 108 00:04:37,444 --> 00:04:39,344 What's the best shortcut here? 109 00:04:39,446 --> 00:04:42,347 [Tiffany] For me, I love picking brines and doing quick pickles. 110 00:04:42,416 --> 00:04:44,616 That's something that can be done within a few minutes. 111 00:04:44,618 --> 00:04:46,251 [Stephanie] There's so many different directions, 112 00:04:46,253 --> 00:04:49,688 some sweeter pickles with some a little saltier, some a little bit spicy. 113 00:04:49,690 --> 00:04:51,823 Adding things to that brine, I think, is going to be key. 114 00:04:51,825 --> 00:04:54,793 [Maneet] I think a great direction to go get some coconut milk 115 00:04:54,795 --> 00:04:57,362 and make a bouillabaisse with the snapper pieces. 116 00:04:57,464 --> 00:05:00,932 And I think that could be a great place to put the pickle ice cream in. 117 00:05:02,303 --> 00:05:04,836 -Chef, are you willing to share the lime juice? -[Mahogany] Heard. 118 00:05:04,938 --> 00:05:06,772 -Thank you. -I've been actively fermenting 119 00:05:06,774 --> 00:05:08,807 and pickling for the last ten-plus years. 120 00:05:08,809 --> 00:05:10,342 -Borrow your lime for one sec. -[Mahogany] Heard. 121 00:05:10,444 --> 00:05:12,544 [Nicco] Normally, pickling is a rather slow process, 122 00:05:12,613 --> 00:05:14,546 and we're letting things ferment for a couple of week 123 00:05:14,615 --> 00:05:16,315 and 20 minutes is going to make it difficult. 124 00:05:16,317 --> 00:05:17,983 But I think I got this. 125 00:05:17,985 --> 00:05:19,918 So the first thing I want to do is get my pickling liquid going. 126 00:05:19,920 --> 00:05:21,920 So I take mirin, some rice wine vinegar, 127 00:05:21,922 --> 00:05:24,656 salt and sugar and water and get that on the stove. 128 00:05:24,725 --> 00:05:27,926 [Stephanie] I think with this basket, the hardest thing is probably the ice cream. 129 00:05:27,928 --> 00:05:30,329 You see a beautiful fish like snapper? 130 00:05:30,331 --> 00:05:31,562 Beautiful. 131 00:05:31,564 --> 00:05:32,998 [Stephanie] Go with the direction of ceviche, 132 00:05:33,000 --> 00:05:36,034 one of my restaurants is Peruvian-inspired and it's sort of what we do 133 00:05:36,103 --> 00:05:38,503 is add a leche de tigre, put a little bit of 134 00:05:38,505 --> 00:05:40,038 blended ice cream with some acidity, 135 00:05:40,107 --> 00:05:43,141 that coconut vinegar is just screaming deliciousness. 136 00:05:43,243 --> 00:05:45,243 [Nicco] My plan for the snapper is to take the skin off, 137 00:05:45,312 --> 00:05:48,513 chop it up nicely and marinate it ceviche style with lime juice, 138 00:05:48,515 --> 00:05:50,415 fish sauce and some coconut vinegar. 139 00:05:51,819 --> 00:05:53,051 [Bert] Want some chilies? 140 00:05:53,053 --> 00:05:54,720 -Love that. -All right. 141 00:05:54,722 --> 00:05:56,188 We'll share. 142 00:05:56,190 --> 00:05:58,824 Ooh! Spicy. I like it. 143 00:05:58,826 --> 00:06:01,927 I just immediately knew I wanted ceviche two-ways 144 00:06:01,929 --> 00:06:04,696 with a quick pickled mango and a pickled ricotta. 145 00:06:04,698 --> 00:06:06,298 Ooh, these guys are ripe. 146 00:06:06,300 --> 00:06:08,734 To prepare my red snapper, use one fillet 147 00:06:08,802 --> 00:06:10,435 and cut those up into nice cubes. 148 00:06:10,504 --> 00:06:13,238 And then I'm going to sear the other fillet 149 00:06:13,307 --> 00:06:15,440 with the torch to make it tataki. 150 00:06:18,812 --> 00:06:20,612 -Okay. -Whoa, what's happening over there? 151 00:06:20,614 --> 00:06:22,314 -[Tiffany] Is that the fish? -[Stephanie] Oh, yeah. 152 00:06:22,316 --> 00:06:24,449 I think he's just charring that fish to get a little bit color... 153 00:06:24,518 --> 00:06:26,618 -[Stephanie] Yeah. -...a little bit of smokiness. 154 00:06:26,620 --> 00:06:28,019 [Bert] Do you think it's done? 155 00:06:28,021 --> 00:06:29,121 No. 156 00:06:29,123 --> 00:06:30,722 [both laugh] 157 00:06:32,393 --> 00:06:33,925 [Bert] For my pickling solution, 158 00:06:33,927 --> 00:06:37,629 I use coconut vinegar, rice wine vinegar, black peppercorns, 159 00:06:37,631 --> 00:06:40,065 some juniper, bay leaves, and cinnamon sticks. 160 00:06:40,133 --> 00:06:42,401 So good. I'm going with that flavor profile 161 00:06:42,403 --> 00:06:44,136 because it's a pretty standard pickle. 162 00:06:44,237 --> 00:06:47,038 Hold that thought. You're coming down. 163 00:06:47,107 --> 00:06:50,142 [Mahogany] I have 20 minutes to show these judges who I am. 164 00:06:50,243 --> 00:06:52,911 This basket kind of leans more towards Southwest. 165 00:06:52,913 --> 00:06:57,416 I'm making pan-roasted red snapper on top of a pickled salad 166 00:06:57,418 --> 00:07:00,152 with a mango kosher dill relish. 167 00:07:01,355 --> 00:07:02,421 I love using vinegars. 168 00:07:02,423 --> 00:07:03,522 You can make pickled mangoes. 169 00:07:03,524 --> 00:07:04,623 Take that liquid that's left over 170 00:07:04,625 --> 00:07:06,458 and turn it into a drink on the side. 171 00:07:06,560 --> 00:07:07,726 Yeah, I expect some drinks today. 172 00:07:07,728 --> 00:07:09,795 -Yeah. -And some beautiful salads. 173 00:07:09,797 --> 00:07:11,797 [Mahogany] I'm making like a quick, warm dressing 174 00:07:11,799 --> 00:07:15,500 I just want to reduce the ice cream and the coconut vinegar together 175 00:07:15,502 --> 00:07:20,405 and then add the chilies in there to kind of give a spiciness to it. 176 00:07:20,407 --> 00:07:23,608 [Sebastian] Pickles are something that I incorporat into all of my food, 177 00:07:23,610 --> 00:07:25,176 so it should be a breeze. 178 00:07:25,178 --> 00:07:30,415 I see the mangoes and my first thought is some sort of pickle de Gallo. 179 00:07:30,417 --> 00:07:33,718 I'm going to make panko-encrusted snapper 180 00:07:33,720 --> 00:07:37,055 with Thai inspired "Pickle de Gallo." 181 00:07:37,123 --> 00:07:39,324 My grandmother is a huge inspiration in my life. 182 00:07:39,326 --> 00:07:43,428 One of her specialties was, you know, braised sauerkrau with short ribs. 183 00:07:43,430 --> 00:07:46,932 You know, she got me into fermentation at a very young age. 184 00:07:46,934 --> 00:07:50,035 I would eat sauerkraut out of a coffee mug with a fork. 185 00:07:50,037 --> 00:07:51,536 It's a beautiful time in my life. 186 00:07:51,638 --> 00:07:53,205 Leave and let it fry? 187 00:07:53,207 --> 00:07:54,639 Behind, behind. 188 00:07:54,708 --> 00:07:56,308 Oh, come on. 189 00:07:56,310 --> 00:07:58,443 [Ted] Just nine minutes to go. 190 00:07:58,512 --> 00:08:00,412 [Nicco] Heard. 191 00:08:00,414 --> 00:08:02,347 I really love using radicchi as a lettuce wrap 192 00:08:02,449 --> 00:08:04,516 because it brings some bitterness to the table. 193 00:08:04,518 --> 00:08:06,217 I want to pickle that radicchio a little bit, 194 00:08:06,219 --> 00:08:09,254 so I take that pickling liqu and I pour it right on top of it. 195 00:08:09,323 --> 00:08:11,723 For my mango salad, I'm going to pickle the mango, 196 00:08:11,725 --> 00:08:13,625 some cucumbers and some bell peppers. 197 00:08:15,529 --> 00:08:17,229 -What's up, Mahogany? -[Mahogany] Heard. 198 00:08:17,231 --> 00:08:19,397 -Fine. -Beautiful. Beautiful. 199 00:08:19,399 --> 00:08:20,832 [Sebastian] For my pickle cream ricotta, 200 00:08:20,901 --> 00:08:23,101 I'm going to heat up the pickle ice cream 201 00:08:23,103 --> 00:08:24,936 and then use the acid and the solids 202 00:08:25,038 --> 00:08:26,905 from the pickle to break the cream. 203 00:08:26,907 --> 00:08:29,107 It really showcases my technique. 204 00:08:29,109 --> 00:08:30,809 Mahogany? 205 00:08:30,811 --> 00:08:31,977 [Mahogany] Yes, chef. 206 00:08:32,045 --> 00:08:33,712 [Maneet] Were you born to pickle? 207 00:08:33,714 --> 00:08:35,313 I pickle everything. 208 00:08:36,717 --> 00:08:40,218 I throw frisee into the mango salsa with the coconut vinaigrett 209 00:08:40,220 --> 00:08:43,054 and I let it all kind of pickle. 210 00:08:43,156 --> 00:08:46,458 I get Queso Fresco, and then I toss it with warm tortillas 211 00:08:46,527 --> 00:08:47,692 so they stick to it. 212 00:08:47,694 --> 00:08:50,262 -Got a line behind... -Heard that. Heard that. 213 00:08:50,363 --> 00:08:53,031 [Mahogany] And hit it with some cayenne. 214 00:08:53,033 --> 00:08:55,700 Chefs, you are already down to five minutes. 215 00:08:55,702 --> 00:08:56,935 [Mahogany] Heard. 216 00:08:57,037 --> 00:08:59,437 You guys got to plate? Let's see some plates. 217 00:08:59,506 --> 00:09:00,839 [Nicco] So we're under five minutes. 218 00:09:00,941 --> 00:09:02,741 I have to use this pickle ice cream. 219 00:09:02,809 --> 00:09:05,443 It's a true curveball, and and I'm running out of time. 220 00:09:05,512 --> 00:09:08,547 Nicco has just started working with the pickle ice cream. 221 00:09:09,616 --> 00:09:11,550 And Sebastian hasn't touched it yet. 222 00:09:20,127 --> 00:09:21,893 [Bert] Coming down the line. 223 00:09:21,895 --> 00:09:23,728 Whoo-hoo! 224 00:09:23,730 --> 00:09:26,298 I realized that I haven't touched my ice cream yet. 225 00:09:26,300 --> 00:09:28,533 So I take the pickled garnish off. 226 00:09:28,635 --> 00:09:31,803 I diced the pickle up and incorporate that into my "Pickle de Gallo." 227 00:09:31,805 --> 00:09:34,205 [Maneet] Sebastian threw the ice cream in the trash 228 00:09:34,207 --> 00:09:35,941 and is only using the pickle and the cones. 229 00:09:35,943 --> 00:09:37,542 -[Tiffany] Okay. -[Ted] I don't blame him. 230 00:09:37,544 --> 00:09:39,444 [Stephanie] Maybe he's going to put the whole dish on top of the cone. 231 00:09:39,513 --> 00:09:41,012 I don't know. 232 00:09:41,014 --> 00:09:44,416 [Sebastian] The cone, I thin would make a nice crispy top 233 00:09:44,418 --> 00:09:47,719 Less than three minutes and there are people who are not plating. 234 00:09:47,721 --> 00:09:50,355 Time flies when we are all in a pickle, right? 235 00:09:50,423 --> 00:09:52,257 Got a line, got a line. 236 00:09:52,326 --> 00:09:53,825 It's gonna be a long day. 237 00:09:53,827 --> 00:09:56,528 [Bert] The 1990s called. They want their plates back. 238 00:09:57,397 --> 00:09:58,630 You coming down? 239 00:09:58,632 --> 00:10:00,198 [Nicco] I have to use this pickle ice cream. 240 00:10:00,200 --> 00:10:02,400 I put it in the blender, I add some coconut milk, 241 00:10:02,402 --> 00:10:05,036 Korean chili paste, some herbs, fish sauce 242 00:10:05,038 --> 00:10:06,938 and lime juice, and I blend it all together. 243 00:10:06,940 --> 00:10:09,908 Chefs, calling the two-minute warning here. 244 00:10:09,910 --> 00:10:11,710 [Sebastian] Oh, my goodness gracious. 245 00:10:11,712 --> 00:10:13,511 -This show is real. -Come on, chefs. 246 00:10:13,513 --> 00:10:15,747 Bring that brine. 247 00:10:15,816 --> 00:10:17,315 -Only for you. -[Bert] That's my line. 248 00:10:17,317 --> 00:10:18,850 [Bert] That's... that's my line. 249 00:10:18,952 --> 00:10:20,518 I'm stealing it from him. 250 00:10:21,421 --> 00:10:22,954 [Mahogany] I start assembling my dish. 251 00:10:22,990 --> 00:10:24,756 I put the frisee on the bottom, 252 00:10:24,858 --> 00:10:26,958 and then I pour my warm dressing on top of it. 253 00:10:27,027 --> 00:10:28,927 Come on, chefs, this is a big deal. 254 00:10:28,929 --> 00:10:30,195 First course. 255 00:10:30,197 --> 00:10:32,597 [Ted] Get it on the plate, chefs. Get it all on the plate! 256 00:10:32,599 --> 00:10:34,899 -Make it nice. Make it nice. -[Ted] Ten, nine, 257 00:10:34,901 --> 00:10:36,935 -eight, seven... -[Tiffany] Got it. You got it. Stay focused. 258 00:10:37,004 --> 00:10:39,037 -[Ted] ...six, five... -Come on! Come on! 259 00:10:39,139 --> 00:10:43,208 [Ted] ...four, three, two, one. 260 00:10:43,210 --> 00:10:44,442 Time's up. 261 00:10:44,511 --> 00:10:46,111 -[cheering] -[Maneet] Wow! 262 00:10:46,113 --> 00:10:47,412 [cheering and applauding] 263 00:10:47,414 --> 00:10:48,747 That's really cool. 264 00:10:49,916 --> 00:10:51,116 -[Stephanie] I'm excited to eat it. -I know. 265 00:10:51,118 --> 00:10:52,450 -[Stephanie] Smells good. -I'm hungry. 266 00:10:52,519 --> 00:10:54,085 Smells really good. 267 00:10:54,087 --> 00:10:55,453 [Nicco] I think I got it, you know, I pickled the radicchio, 268 00:10:55,555 --> 00:10:56,955 I pickled the fish, I pickled the the garnish. 269 00:10:56,957 --> 00:10:58,323 The sauce has pickle in it. 270 00:10:58,325 --> 00:11:00,291 I kind of pickled all over the place here. So... 271 00:11:00,293 --> 00:11:01,960 As a whole, I feel pretty good. 272 00:11:01,962 --> 00:11:05,964 I wish I had another second to take the skin off before it went in the fryer, 273 00:11:06,066 --> 00:11:07,799 but I think I'm bringing a lot of flavor. 274 00:11:07,801 --> 00:11:08,966 I feel great... 275 00:11:08,968 --> 00:11:11,636 I mean, I have pickle juice in my blood, so, yeah... 276 00:11:11,705 --> 00:11:13,304 Pickle juice in my blood. 277 00:11:13,306 --> 00:11:14,939 Why didn't I think of that? 278 00:11:21,815 --> 00:11:24,115 [Ted] Chefs, you have arrived at the chopping block. 279 00:11:24,117 --> 00:11:28,119 In the appetizer round, we gave you a basket of coconut vinegar, 280 00:11:28,121 --> 00:11:32,590 red snapper fillets, mangoes and pickle ice cream 281 00:11:32,592 --> 00:11:34,259 We are starting with you, Chef Nicco. 282 00:11:34,360 --> 00:11:35,360 Please tell us about your dish. 283 00:11:35,462 --> 00:11:39,197 We have a pickled red snapper lettuce wrap 284 00:11:39,199 --> 00:11:42,300 with some vinegar marinated radicchio, pickled mango, 285 00:11:42,302 --> 00:11:45,737 a little bit of a pickle ice cream and coconut emulsion, 286 00:11:45,839 --> 00:11:48,440 some herbs and a crispy cone on top. 287 00:11:48,541 --> 00:11:50,642 I've done over 1000 batches of pickles in my career, 288 00:11:50,711 --> 00:11:53,111 and so I'm ready to pickle whatever comes my way. 289 00:11:53,113 --> 00:11:55,647 [Stephanie] Is Southeast Asian cuisine in all of your cooking? 290 00:11:55,749 --> 00:11:58,516 [Nicco] No. I actually cook at a Middle Eastern restaurant in Seattle. 291 00:11:58,518 --> 00:12:00,151 Nice. 292 00:12:00,153 --> 00:12:02,821 And so the herbaceousness of that cuisine kind of translates to this as well. 293 00:12:02,823 --> 00:12:04,422 [Stephanie] I mean, I love fish sauce. 294 00:12:04,424 --> 00:12:05,857 I drink it for breakfast. 295 00:12:05,892 --> 00:12:07,058 So, um, you had me at that. 296 00:12:07,060 --> 00:12:09,661 But also taking the saltiness with the brininess 297 00:12:09,729 --> 00:12:11,596 of all the pickles helps balance it a little bit. 298 00:12:11,598 --> 00:12:13,097 Thank you, chef. 299 00:12:13,099 --> 00:12:16,401 The one thing that I will say I am missing is a little bit of heat. 300 00:12:16,403 --> 00:12:18,069 You have a great amount of acid. 301 00:12:18,071 --> 00:12:21,406 You have a good amount of sweetness, but a few chilies 302 00:12:21,408 --> 00:12:23,742 would have rounded the whole plate. 303 00:12:23,810 --> 00:12:25,343 [Maneet] That sauce is dynamite. 304 00:12:25,412 --> 00:12:28,012 -It's absolutely delicious. -Thank you. 305 00:12:28,014 --> 00:12:31,416 In terms of the crunch factor, you went in the Thai direction. 306 00:12:31,418 --> 00:12:35,820 If you had put some toasted peanuts on this, I would have called it a day. 307 00:12:35,822 --> 00:12:38,690 Like this is really, really good. 308 00:12:38,692 --> 00:12:40,024 Thank you. 309 00:12:40,026 --> 00:12:41,159 Thank you, Chef Nicco. 310 00:12:41,261 --> 00:12:42,494 Next up, Chef Mahogany. 311 00:12:42,496 --> 00:12:43,661 Okay, chefs. 312 00:12:43,763 --> 00:12:47,031 I did a Southwest themed salad with pickled lettuce, 313 00:12:47,033 --> 00:12:50,034 pickled mango salsa, and a little fried, 314 00:12:50,103 --> 00:12:53,304 crispy tortillas on top with a little Queso. 315 00:12:53,306 --> 00:12:54,739 [Ted] So where do you work, chef? 316 00:12:54,808 --> 00:12:56,808 I am the proud owner of the Pickled Chef. 317 00:12:56,810 --> 00:12:59,144 It's my pop-up catering company, 318 00:12:59,279 --> 00:13:02,147 but I'm now pivoting into a straight pickling company 319 00:13:02,215 --> 00:13:03,915 because people love my pickles. 320 00:13:03,917 --> 00:13:07,452 [Ted] Chef, if you win this competition, you'll get $10,000. 321 00:13:07,554 --> 00:13:09,420 Any thoughts on what you might do with that? 322 00:13:09,422 --> 00:13:12,957 Invest in myself and reinvest in my business and take it to the next level. 323 00:13:12,959 --> 00:13:15,960 You know, I'm dead set on wanting my pickled grapes in France. 324 00:13:15,962 --> 00:13:18,630 Next time I go to Paris, I want to be able to walk into that store 325 00:13:18,632 --> 00:13:21,699 and grab my pickles off the shelf and see my brand there. 326 00:13:21,701 --> 00:13:23,101 So that's my goal. 327 00:13:24,337 --> 00:13:29,908 So Mahogany, I was expecting more acid, more sourness. 328 00:13:29,910 --> 00:13:32,610 Your plate reads a little more on sweet. 329 00:13:32,612 --> 00:13:35,513 I like the idea of using the frisee. 330 00:13:35,515 --> 00:13:37,816 I like the bitter notes. 331 00:13:37,818 --> 00:13:39,417 The fish itself is flaky, 332 00:13:39,419 --> 00:13:41,920 it's nice, but you're going to leave the skin on, 333 00:13:41,922 --> 00:13:44,088 get a better sear on that skin side. 334 00:13:44,090 --> 00:13:45,456 Heard, chef. Thank you. 335 00:13:45,558 --> 00:13:46,591 Chef, I agree with fish and it's 336 00:13:46,593 --> 00:13:48,125 beautifully cooked. 337 00:13:48,127 --> 00:13:49,961 The skin could be a little bit crispier, but it's cooked really well. 338 00:13:50,030 --> 00:13:52,931 You did hit the crunch, and crunchy things make me happy. 339 00:13:52,933 --> 00:13:54,398 [Mahogany] Thank you. 340 00:13:54,400 --> 00:13:57,435 I think that you've used too much of the dill pickle ice cream. 341 00:13:57,504 --> 00:14:00,171 That's what's giving it too much of the sweetness 342 00:14:00,173 --> 00:14:03,208 and too little of the coconut vinegar. 343 00:14:03,210 --> 00:14:04,909 If you would have reversed that, 344 00:14:04,911 --> 00:14:06,311 you would have knocked it out of the park. 345 00:14:06,313 --> 00:14:07,612 Heard, chef. Thank you. 346 00:14:07,614 --> 00:14:09,047 Thank you for your feedback. 347 00:14:09,049 --> 00:14:10,348 Thank you, Chef Mahogany. 348 00:14:10,417 --> 00:14:11,816 Next up, Chef Bert. 349 00:14:11,818 --> 00:14:13,351 Please tell us about your plate. 350 00:14:13,453 --> 00:14:17,222 I have prepared for you today ceviche two-ways. 351 00:14:17,224 --> 00:14:20,592 You'll have a sweet mango pickle red snapper. 352 00:14:20,594 --> 00:14:24,696 And then beside that, you also have a snapper tataki. 353 00:14:24,698 --> 00:14:30,134 Then on the side of the plate, you'll also find a broken pickle cream, if you will. 354 00:14:30,203 --> 00:14:33,705 Can you talk through this broken situation again? 355 00:14:33,707 --> 00:14:37,709 I love charcuterie and cheese making, 356 00:14:37,711 --> 00:14:39,110 so that was kind of my inspiration. 357 00:14:39,112 --> 00:14:40,812 It's really cool. It's like a ricotta 358 00:14:40,814 --> 00:14:42,146 with like the texture of Parmesan 359 00:14:42,215 --> 00:14:44,048 and then it's a little bit on the sweet side. 360 00:14:44,050 --> 00:14:46,217 The pickled snapper, pickle's getting lost 361 00:14:46,219 --> 00:14:48,119 because there's not the right amount of salt in that. 362 00:14:48,121 --> 00:14:50,054 I think when you're pickling something just right, 363 00:14:50,056 --> 00:14:52,056 it needs that right amount of sugar and salt to really 364 00:14:52,158 --> 00:14:53,558 make that pickle flavor come through. 365 00:14:53,626 --> 00:14:55,026 I do love that you torched the fish, 366 00:14:55,128 --> 00:14:58,796 but maybe taking the snapper and focusing on one preparation. 367 00:14:58,798 --> 00:15:00,498 Heard that. Thank you, Chef. 368 00:15:00,500 --> 00:15:03,434 [Tiffany] Chef, I really like the mango. 369 00:15:03,536 --> 00:15:06,037 It has a good amount of spice. 370 00:15:06,039 --> 00:15:08,306 It has a great amount of sweetness. 371 00:15:08,308 --> 00:15:10,308 Careful with those black peppercorns though, 372 00:15:10,310 --> 00:15:12,610 -because they're hard. -I apologize. 373 00:15:12,612 --> 00:15:14,212 [Ted] Just navigate. 374 00:15:14,214 --> 00:15:17,048 Just navigate as best as you can. 375 00:15:17,050 --> 00:15:19,717 I honestly, I thought the cheese, this part over here, 376 00:15:19,719 --> 00:15:21,252 I thought you were just making up something. 377 00:15:21,321 --> 00:15:22,520 But you know what? 378 00:15:22,522 --> 00:15:24,555 It totally works. It's... 379 00:15:24,624 --> 00:15:26,190 It's weird. 380 00:15:26,192 --> 00:15:27,625 I'm a weird guy. 381 00:15:28,929 --> 00:15:32,764 I've got to say, great utilization of the coconut vinegar. 382 00:15:32,832 --> 00:15:35,733 That was very smart to use that for the ricotta. 383 00:15:35,835 --> 00:15:37,402 -Thank you, chef. -[Ted] Chef, if you were to win, 384 00:15:37,404 --> 00:15:38,869 what would you do with 10,000 bucks? 385 00:15:38,905 --> 00:15:42,106 Take my dad on vacation 'cause my dad raised me and my brother 386 00:15:42,108 --> 00:15:45,109 as a single parent and I wouldn't be half the person 387 00:15:45,111 --> 00:15:46,577 I am today without him. 388 00:15:46,579 --> 00:15:48,212 [Ted] Thank you, Chef Bert. 389 00:15:48,214 --> 00:15:49,948 Finally, Chef Sebastian. 390 00:15:50,016 --> 00:15:53,618 What we have is some panko-encrusted snapper 391 00:15:53,620 --> 00:15:57,722 with a kind of Thai inspired Pickle de Gallo. 392 00:15:58,725 --> 00:16:00,725 Did you say Pickle de Gallo? 393 00:16:00,727 --> 00:16:01,960 Pickle de Gallo. 394 00:16:01,962 --> 00:16:03,194 [laughter] 395 00:16:03,196 --> 00:16:08,099 I think your Pickle de Gallo clever and it's, it's tasty. 396 00:16:08,101 --> 00:16:10,935 Texturally the fish with the panko, think that that's great. 397 00:16:10,937 --> 00:16:12,804 This is a really big piece of fish. 398 00:16:12,806 --> 00:16:15,173 So you want to put some salt on it before frying. 399 00:16:15,175 --> 00:16:16,607 Thank you, Chef. 400 00:16:16,609 --> 00:16:20,011 You did a really good job of getting that thick cut of fish 401 00:16:20,013 --> 00:16:22,747 cooked throughout and still golden brown. 402 00:16:22,816 --> 00:16:24,349 Again, it's lacking salt. 403 00:16:24,417 --> 00:16:26,951 It's lacking a little bit of seasoning, which is crazy 404 00:16:27,053 --> 00:16:31,489 because your "Pickle Gallo" is tons of flavor. 405 00:16:31,491 --> 00:16:32,857 So delicious. 406 00:16:32,959 --> 00:16:35,793 I think it's a very well put together salad. 407 00:16:35,795 --> 00:16:40,498 Sebastian, the skin on of snapper, when you coat it in panko 408 00:16:40,500 --> 00:16:44,535 and you deep fry it, it becomes really stringy. 409 00:16:45,839 --> 00:16:47,839 I really wish that you had removed the skin. 410 00:16:47,907 --> 00:16:51,943 This Pickle de Gallo, I think the idea is very witty 411 00:16:51,945 --> 00:16:54,312 and there is deliciousness to this. 412 00:16:54,948 --> 00:16:57,215 Thank you very much. 413 00:16:57,217 --> 00:16:59,550 All right, chefs, now the judges have to talk about 414 00:16:59,652 --> 00:17:01,753 who stays and who goes. 415 00:17:01,821 --> 00:17:03,120 Thank you. 416 00:17:03,122 --> 00:17:04,922 [Sebastian] If I had to pic anyone to be chopped, 417 00:17:04,924 --> 00:17:08,659 I would say, Bert, just because his fish wasn' as seasoned 418 00:17:08,728 --> 00:17:10,661 and he had whole spices. 419 00:17:10,730 --> 00:17:14,032 [Bert] I made some pretty rudimentary mistakes, 420 00:17:14,034 --> 00:17:15,333 leaving the whole spices in there. 421 00:17:15,402 --> 00:17:18,036 But, you know, 20 minutes is pretty hard to pull off. 422 00:17:18,038 --> 00:17:21,205 So, whose dish is on the chopping block? 423 00:17:30,283 --> 00:17:33,718 So, whose dish is on the chopping block? 424 00:17:43,229 --> 00:17:45,663 Chef Sebastian, you've been chopped. 425 00:17:45,731 --> 00:17:47,598 Judges? 426 00:17:47,600 --> 00:17:50,635 Chef Sebastian, though we like the crispiness 427 00:17:50,703 --> 00:17:53,137 and the panko that you have on the red snapper, 428 00:17:53,206 --> 00:17:57,508 we couldn't quite get over the skin and the lack of seasoning on it. 429 00:17:57,510 --> 00:18:00,645 And we felt that you could have showcased the pickle a little bit more. 430 00:18:00,713 --> 00:18:02,513 And so we had to chop you. 431 00:18:02,515 --> 00:18:04,115 Thank you very much. 432 00:18:05,752 --> 00:18:07,051 Bye. Good luck, guys. 433 00:18:07,053 --> 00:18:09,053 [overlapping dialogues] 434 00:18:10,557 --> 00:18:12,022 [Sebastian] I'm a little disappointed. 435 00:18:12,024 --> 00:18:15,259 You know, if I could go back, I would have had better seasoning. 436 00:18:15,328 --> 00:18:17,161 I think definitely leaving the skin on the fis 437 00:18:17,230 --> 00:18:19,130 was, you know, a bonehead move. 438 00:18:21,935 --> 00:18:24,535 Chef Nicco, Chef Mahogany, Chef Bert. 439 00:18:24,604 --> 00:18:28,005 Take a moment to breathe a sigh of relief that you've made it to round two. 440 00:18:28,007 --> 00:18:30,741 [exhales heavily, laughs] 441 00:18:30,843 --> 00:18:31,943 Okay, moment's over. 442 00:18:31,945 --> 00:18:33,711 [laughter] 443 00:18:34,514 --> 00:18:36,214 Entree baskets are all set. 444 00:18:37,817 --> 00:18:39,417 Get in there, chefs. 445 00:18:40,320 --> 00:18:41,586 Ooh! 446 00:18:41,588 --> 00:18:45,056 [Ted] You'll be creating main plates from pickle brine. 447 00:18:45,058 --> 00:18:47,258 Pickle brine? Okay. 448 00:18:47,360 --> 00:18:48,559 Is that carbonated? 449 00:18:48,628 --> 00:18:50,061 Pickle brine in a jar. 450 00:18:50,063 --> 00:18:51,662 Seems like the work's been done for me. 451 00:18:51,731 --> 00:18:53,064 [Ted] Chicken thighs. 452 00:18:53,133 --> 00:18:55,800 I got some yummy chicken thighs here. 453 00:18:55,802 --> 00:18:57,301 [Ted] Rainbow cauliflower. 454 00:18:57,303 --> 00:18:59,303 -[Mahogany] Pretty. -[Nicco] Gorgeous. Gorgeous. 455 00:18:59,305 --> 00:19:00,605 Love it. 456 00:19:00,607 --> 00:19:02,106 [Ted] And pickled turnips. 457 00:19:02,108 --> 00:19:04,742 Now turnip jar is a pickle party just waiting to happen. 458 00:19:04,844 --> 00:19:06,310 I am excited. 459 00:19:06,312 --> 00:19:08,713 [Ted] Thirty minutes on the countdown clock. 460 00:19:08,715 --> 00:19:10,114 Pickle it real good. 461 00:19:10,116 --> 00:19:11,315 Clock starts now. 462 00:19:11,317 --> 00:19:12,917 -[cheering] -Pickle party time. 463 00:19:12,919 --> 00:19:14,652 Let's see, you guys. 464 00:19:14,754 --> 00:19:17,321 Judges, the chefs are required to pickle something, 465 00:19:17,323 --> 00:19:19,123 and we gave them pickle brine. 466 00:19:19,125 --> 00:19:21,926 Is this a lay-up or is it a trick? 467 00:19:21,928 --> 00:19:23,427 It's a slam dunk. 468 00:19:23,429 --> 00:19:27,298 We laid out some ingredients that all go very well together. 469 00:19:27,300 --> 00:19:29,300 -I love it. -The basket is beautiful. 470 00:19:29,302 --> 00:19:31,302 We are going to get delicious entrees. 471 00:19:31,304 --> 00:19:32,637 Cauliflower is beautiful. 472 00:19:32,738 --> 00:19:35,239 Cauliflower by itself doesn't taste like much of anything. 473 00:19:35,308 --> 00:19:39,010 So we're giving them this sort of empty canvas to do whatever they want to it. 474 00:19:39,012 --> 00:19:41,946 Yeah, I think that it's really smart to pickle the cauliflower. 475 00:19:42,015 --> 00:19:43,514 You can hold on to that color. 476 00:19:44,951 --> 00:19:46,751 [Bert] Fumble. 477 00:19:46,819 --> 00:19:48,619 Sorry about that. 478 00:19:48,621 --> 00:19:50,955 The first thing I think of when I see the pickle brine 479 00:19:50,957 --> 00:19:54,025 is to immediately brine the chicken with the pickle juice. 480 00:19:54,027 --> 00:19:56,961 For my entree dish, I'm going to go with a pickle brine chicken 481 00:19:57,029 --> 00:20:00,464 with a roasted tomato butte with a pickled cauliflower 482 00:20:00,533 --> 00:20:04,802 and frisee salad and a cheesy cauliflower whi 483 00:20:04,804 --> 00:20:08,906 The pickled turnips are beautiful because there is beet juice 484 00:20:08,908 --> 00:20:10,141 which has been added to it. 485 00:20:10,243 --> 00:20:12,543 And I love that color. I want a blouse of that color. 486 00:20:12,645 --> 00:20:14,078 [Ted] Do you wear that color a lot? 487 00:20:14,080 --> 00:20:15,413 [Maneet] I do. 488 00:20:16,249 --> 00:20:17,615 [Bert] That does not taste good. 489 00:20:17,617 --> 00:20:18,950 [laughs] 490 00:20:19,051 --> 00:20:20,818 -Oh. -What's so bad? 491 00:20:20,820 --> 00:20:22,453 Oh, you'll find out. 492 00:20:23,957 --> 00:20:26,424 [Mahogany] This basket is very interesting. 493 00:20:26,426 --> 00:20:28,826 There's two things that are already pickled on there, 494 00:20:28,828 --> 00:20:31,662 which means you don't get to really control the flavor profile. 495 00:20:31,764 --> 00:20:34,465 Down the line. I knew I want to do something different. 496 00:20:35,435 --> 00:20:36,634 I want to do a soup. 497 00:20:36,703 --> 00:20:38,236 Down the line. Behind. Down the line. 498 00:20:38,304 --> 00:20:40,738 I remember the soup I have when I'm in London. 499 00:20:40,840 --> 00:20:44,742 I go to a Lebanese restauran and they have like they jus call it chicken noodle soup 500 00:20:44,844 --> 00:20:47,545 It was just something more than chicken noodle soup, 501 00:20:47,647 --> 00:20:49,413 briny, but puckery. 502 00:20:49,415 --> 00:20:53,384 And then it has lemon and nuts and little pasta. 503 00:20:53,386 --> 00:20:56,153 Then I add the pickling brine to deglaze. 504 00:21:01,327 --> 00:21:04,161 [Nicco] After round one, the judges are telling us they want a pickle party. 505 00:21:04,230 --> 00:21:06,464 So I'm thinking we've got to get pickles on everything. 506 00:21:06,532 --> 00:21:07,865 [Mahogany] Down the line. 507 00:21:09,035 --> 00:21:11,302 [Nicco] Well, for this entre round, I'm going to do 508 00:21:11,304 --> 00:21:15,806 a Moroccan spiced fried chicken with a couscous tabbouleh and tahini. 509 00:21:15,808 --> 00:21:17,475 Do you guys have the corn starch over there? 510 00:21:17,477 --> 00:21:19,409 [Mahogany] Yep, right here. 511 00:21:19,411 --> 00:21:21,646 [Nicco] Round one taught me that in the Chopped kitchen you have to move fast. 512 00:21:21,714 --> 00:21:23,180 You got to grab the ingredients that you want 513 00:21:23,182 --> 00:21:25,316 and need and you have to be able to execute on the clock 514 00:21:25,318 --> 00:21:27,184 Can I have that corn starch back when you're done? 515 00:21:27,186 --> 00:21:28,319 -Thank you. -[Nicco] Thank you. 516 00:21:28,321 --> 00:21:30,554 I want to go check out what the chefs' doing. 517 00:21:30,623 --> 00:21:33,057 [Bert] Ooh, cordless. Look at that. 518 00:21:33,059 --> 00:21:34,925 [Tiffany] Chef Bert, what's happening? What we cooking? 519 00:21:34,927 --> 00:21:36,727 [Bert] I'm trying to infuse a little vinegar. 520 00:21:36,729 --> 00:21:40,464 Some of that stuff you guys gave me with a little bit of Sherry wine. 521 00:21:40,500 --> 00:21:41,499 Some white wine. 522 00:21:41,501 --> 00:21:42,933 What are you doing with the chicken here? 523 00:21:43,035 --> 00:21:46,137 I'm letting this brine as humanly long as possible. 524 00:21:46,238 --> 00:21:48,339 So trying to get that pickle flavor in there. 525 00:21:48,408 --> 00:21:49,940 RSVP to the pickle party. 526 00:21:50,009 --> 00:21:51,409 -Let's roll. -It's in the mail! 527 00:21:51,411 --> 00:21:52,910 Heard that! Heard that! 528 00:21:52,912 --> 00:21:56,714 Okay. I see a little couscous action happening on your cauliflower. 529 00:21:56,716 --> 00:21:58,249 -[Mahogany] Yes. -[Tiffany] All right. 530 00:21:58,317 --> 00:21:59,716 I'm actually making a soup. 531 00:21:59,718 --> 00:22:01,952 -I'm going a little Mediterranean with this. -[Tiffany] Okay. 532 00:22:01,954 --> 00:22:04,088 Who do you think your biggest competition is right now? 533 00:22:04,090 --> 00:22:05,856 -[Mahogany] Chef Nicco. -Okay. 534 00:22:05,958 --> 00:22:07,625 -Hey, Chef Nicco, what's happening? -How's it going? 535 00:22:07,627 --> 00:22:10,061 Oh, we're doing a little Moroccan pickle brine fried chicken. 536 00:22:10,129 --> 00:22:11,762 Fried chicken? 537 00:22:11,831 --> 00:22:13,097 -Yeah. -You know, I'm from the South. 538 00:22:13,099 --> 00:22:14,932 -I love some fried chicken. -Yeah, we got buttermilk. 539 00:22:15,034 --> 00:22:17,301 -You got pickle brine? -Who do you think is your biggest competition? 540 00:22:17,303 --> 00:22:18,803 I'm worried about, Chef Mahogany. 541 00:22:18,805 --> 00:22:20,338 -She's bringing the flavor. All right. -Oh, yeah. 542 00:22:20,406 --> 00:22:21,939 -Best of luck, chefs. -Thank you. 543 00:22:22,008 --> 00:22:23,607 -Down line, behind. -All right. Down line, behind... 544 00:22:23,609 --> 00:22:25,209 [Nicco] Down line, behind. Down line, behind. 545 00:22:25,211 --> 00:22:28,245 [Ted] Chefs, less than 15 minutes to go. 546 00:22:28,314 --> 00:22:29,914 [Tiffany] There is fried chicken. 547 00:22:29,916 --> 00:22:32,616 -[Maneet] Hmm. -There's an unexpected soup. 548 00:22:32,618 --> 00:22:35,252 Chef Bert has got a lot of interesting flavors. 549 00:22:35,354 --> 00:22:36,887 Hey... 550 00:22:36,889 --> 00:22:38,622 [Bert] For the green cauliflower whip, 551 00:22:38,624 --> 00:22:42,360 I boiled a cauliflower and milk and a little bit of butter 552 00:22:42,428 --> 00:22:44,862 and emulsify that in with a little bit of spinac 553 00:22:44,930 --> 00:22:47,331 and some green onion to give it a really nice pop. 554 00:22:49,035 --> 00:22:51,936 [Mahogany] Take the pickled turnips, fill those in the soup, too 555 00:22:52,037 --> 00:22:54,138 because they'll add a nice texture to the soup. 556 00:22:54,207 --> 00:22:56,807 And I grabbed Tabasco sauce because that's like a go-to. 557 00:22:56,809 --> 00:22:59,110 Down the line. Down the line. Down the line. 558 00:22:59,112 --> 00:23:00,644 [Nicco] So for the pickled fruit tabbouleh, 559 00:23:00,713 --> 00:23:03,314 I'm going to take pickle brine, turnip pickle brine 560 00:23:03,316 --> 00:23:06,951 and heat that up on the stove and pour it over the top of the dried fruit. 561 00:23:07,019 --> 00:23:08,619 Chef, you got eyes on this chicken? 562 00:23:09,322 --> 00:23:11,422 -Thank you. Chicken. -Yep. 563 00:23:11,424 --> 00:23:13,357 -[Nicco] Right behind. Right behind. -[Bert] I got you, bud. 564 00:23:13,426 --> 00:23:14,525 I got you. 565 00:23:14,527 --> 00:23:16,127 We're still friends. 566 00:23:16,129 --> 00:23:18,295 -For now. For now. -[Bert laughs] Yeah. 567 00:23:18,297 --> 00:23:20,164 So my plan for this pickle cauliflower is to make 568 00:23:20,199 --> 00:23:22,800 a really nice cauliflower and dried fruit couscous. 569 00:23:23,803 --> 00:23:25,236 [Ted] Whoa! 570 00:23:25,304 --> 00:23:29,206 Bert is cooking a whole mess of cherry tomatoes cranked. 571 00:23:30,510 --> 00:23:32,443 -[Tiffany] I like it a bit charred. -Yeah. 572 00:23:32,512 --> 00:23:33,844 It's almost blistered. 573 00:23:33,946 --> 00:23:35,246 That would be nice. 574 00:23:35,314 --> 00:23:36,414 -Chicken. -[Nicco] Thank you. 575 00:23:36,416 --> 00:23:37,548 Yep. 576 00:23:39,352 --> 00:23:40,618 130. Not there yet. 577 00:23:40,620 --> 00:23:42,386 -Oh, right behind. -A little friendly sabotage. 578 00:23:42,388 --> 00:23:43,754 How are you doing, Mahogany? 579 00:23:43,823 --> 00:23:45,222 [Mahogany] I'm doing good, Bert. How are you? 580 00:23:45,224 --> 00:23:46,957 -[Bert] You hanging there, baby? -[Mahogany] Oh, yeah. 581 00:23:46,959 --> 00:23:48,692 -Let's roll. Let's roll. -[Mahogany] Let's get it. 582 00:23:48,694 --> 00:23:51,429 [Bert] I know these pickled turnips are pretty aggressive flavor. 583 00:23:51,431 --> 00:23:54,398 So my plan is to add them to the tomato butter. 584 00:23:54,400 --> 00:23:56,801 I'm hoping to show the judges with the tomato butter, 585 00:23:56,803 --> 00:23:59,103 it's kind of like a different version of hot sauce. 586 00:24:00,106 --> 00:24:01,939 Hey, that was almost disastrous. 587 00:24:03,409 --> 00:24:05,409 -What you frying, chef? -Pistachios. 588 00:24:05,411 --> 00:24:07,311 -[Ted] Oh, nice. -[Mahogany] Thank you. 589 00:24:07,313 --> 00:24:09,814 Mahogany just fried pistachios. 590 00:24:09,816 --> 00:24:11,148 -[Tiffany] Ooh... -[Maneet] Love it. 591 00:24:11,184 --> 00:24:12,650 I never had that... 592 00:24:12,751 --> 00:24:14,118 [Stephanie] Come on, Nicco. 593 00:24:14,120 --> 00:24:16,420 [Nicco] Right. Right behind. 594 00:24:16,422 --> 00:24:18,522 I'm thinking I want to do a pistachio condiment, 595 00:24:18,524 --> 00:24:22,126 so I take some pistachios, pickle juice, and I start breaking it down. 596 00:24:23,262 --> 00:24:24,929 -[Mahogany] Make it nice. -[Tiffany] Come on... 597 00:24:24,931 --> 00:24:26,664 [Bert] Heard that. Heard that. 598 00:24:26,732 --> 00:24:28,499 Nerves are definitely running. 599 00:24:28,501 --> 00:24:30,334 That clock doesn't stop. 600 00:24:30,403 --> 00:24:32,036 Show us how it's done, chefs. 601 00:24:32,038 --> 00:24:33,637 Let's go, baby. Let's go! 602 00:24:33,739 --> 00:24:38,142 Ten, nine, eight, seven, six, 603 00:24:38,244 --> 00:24:43,814 five, four, three, two, one. 604 00:24:43,816 --> 00:24:45,015 Time's up. 605 00:24:45,017 --> 00:24:46,116 [Tiffany] Whoa! 606 00:24:46,118 --> 00:24:47,318 [cheering and applauding] 607 00:24:47,320 --> 00:24:49,119 Oh! Let's go! 608 00:24:50,623 --> 00:24:52,122 [Bert] Yo! 609 00:24:52,124 --> 00:24:53,324 -Whoo! -Ow! 610 00:24:54,827 --> 00:24:56,327 Phew! 611 00:24:56,329 --> 00:24:57,962 [Bert] I'm feeling very hyped up. 612 00:24:57,964 --> 00:24:59,129 [laughs] 613 00:24:59,131 --> 00:25:00,698 Thirty minutes to complete an entree. 614 00:25:00,700 --> 00:25:01,799 It's pretty rough. 615 00:25:01,801 --> 00:25:03,300 Whoo! 616 00:25:03,302 --> 00:25:06,003 Even though the vinegar hit each and every one of those ingredients, 617 00:25:06,005 --> 00:25:07,605 I'm a little bit worried they're going to call me out on 618 00:25:07,607 --> 00:25:09,607 not having enough physical pickles on the plat 619 00:25:09,609 --> 00:25:11,408 But however, the vinegar did touch everything, 620 00:25:11,410 --> 00:25:13,043 so I'm feeling good about that. 621 00:25:18,618 --> 00:25:23,487 Chefs, the judges are eager to taste the entrees you made with pickle brine, 622 00:25:23,489 --> 00:25:28,158 chicken thighs, rainbow cauliflower and pickled turnips. 623 00:25:28,260 --> 00:25:30,928 All right, Chef Mahogany, please tell us about your entree. 624 00:25:30,930 --> 00:25:34,298 [Mahogany] I made a Lebanese- inspired pickled chicken soup, 625 00:25:34,300 --> 00:25:37,301 pickled turnips, rice cauliflower 626 00:25:37,303 --> 00:25:39,603 and fried pistachios to finish it out. 627 00:25:42,441 --> 00:25:45,309 [Stephanie] Mahogany, when you get a bite with a little bit 628 00:25:45,311 --> 00:25:47,645 of the pickled cauliflower on top, crunch the pistachio, 629 00:25:47,746 --> 00:25:50,414 a little bit of sweetness from the currants, that tasty broth 630 00:25:50,416 --> 00:25:52,650 and that little sort of funkiness from the turnips. 631 00:25:52,718 --> 00:25:54,051 You're hitting all those layers and flavor, 632 00:25:54,153 --> 00:25:56,086 which is what you want a soup to do. 633 00:25:56,088 --> 00:25:57,521 I feel like I have to nitpick. 634 00:25:57,523 --> 00:25:58,956 I want more of the broth. 635 00:26:01,227 --> 00:26:03,928 I must say that it's very good. 636 00:26:03,930 --> 00:26:07,531 The sweetness of the currants, the chicken itself being pickled. 637 00:26:07,633 --> 00:26:11,035 I mean, there is so much pickle brine happening, 638 00:26:11,103 --> 00:26:16,440 like there's so much of that that acid in here, but it's all balanced nicely. 639 00:26:16,542 --> 00:26:18,909 Mahogany, we asked for a pickle party. 640 00:26:18,911 --> 00:26:20,644 You gave us a pickle party. 641 00:26:20,713 --> 00:26:24,949 And the crowning glory on this was the couscous cauliflower. 642 00:26:25,017 --> 00:26:28,586 It's not only in the terms of taste like "wow," 643 00:26:28,588 --> 00:26:30,421 but also in terms of appearance. 644 00:26:30,423 --> 00:26:33,757 I do think that if you had just given half the amount of pasta, 645 00:26:33,826 --> 00:26:36,493 then the pasta wouldn't have drunk up the beautiful broth. 646 00:26:36,495 --> 00:26:37,728 Heard. 647 00:26:37,730 --> 00:26:39,964 But flavor-wise, you knocked it out of the park. 648 00:26:40,065 --> 00:26:41,098 [Mahogany] Thank you, chef. 649 00:26:41,100 --> 00:26:42,299 Thank you, Chef Mahogany. 650 00:26:42,301 --> 00:26:44,301 Next up, Chef Nicco. 651 00:26:44,303 --> 00:26:47,204 [Nicco] We have a Moroccan pickle brined fried chicken, 652 00:26:47,206 --> 00:26:50,207 pickled fruit couscous tabbouleh, 653 00:26:50,209 --> 00:26:52,543 and then a pickled cauliflower relish. 654 00:26:54,947 --> 00:26:56,347 [Ted] Are you on a Middle Eastern kick? 655 00:26:56,448 --> 00:26:58,315 Kind of took inspiration from different regions, 656 00:26:58,317 --> 00:27:01,418 but mostly with the spicing on this one Moroccan with that couscous as well. 657 00:27:01,420 --> 00:27:02,620 [Stephanie] It's delicious. 658 00:27:02,622 --> 00:27:03,854 The chicken's really well done. 659 00:27:03,956 --> 00:27:05,189 The crunch is really great. 660 00:27:05,191 --> 00:27:06,457 Still juicy. 661 00:27:06,525 --> 00:27:08,792 The pistachio condiment on top is really cool. 662 00:27:08,794 --> 00:27:12,062 I think for me, what's missing is actually the pickling of some of the things. 663 00:27:12,064 --> 00:27:14,198 Because when you bite into one of the pieces of cauliflower, 664 00:27:14,200 --> 00:27:16,300 I'm not like, "Oh, that's pickled cauliflower." 665 00:27:16,302 --> 00:27:17,534 I understand that. 666 00:27:17,603 --> 00:27:19,503 The chicken itself, you may not know, 667 00:27:19,505 --> 00:27:21,705 but I have a duck fat-fried chicken concept. 668 00:27:21,707 --> 00:27:23,507 That's how I make a living nowadays. 669 00:27:23,509 --> 00:27:25,342 And this is good chicken. 670 00:27:25,444 --> 00:27:27,711 Absolutely. And the crunchiness I can attribute to the... 671 00:27:27,713 --> 00:27:29,213 it's actually cornstarch and rice flour... 672 00:27:29,215 --> 00:27:30,414 -Love it. -...as the coating. Thanks. 673 00:27:30,416 --> 00:27:31,715 Good job. 674 00:27:31,717 --> 00:27:35,052 Nicco, this is like a dance on a plate. 675 00:27:35,054 --> 00:27:38,722 The tabbouleh, I think it is so required that freshness 676 00:27:38,724 --> 00:27:42,126 of all of the herbs and I love the pickled turnips. 677 00:27:42,128 --> 00:27:43,727 They look so beautiful. 678 00:27:43,729 --> 00:27:44,862 This is delicious. 679 00:27:44,930 --> 00:27:46,130 Thank you. 680 00:27:46,132 --> 00:27:47,598 Thank you, Chef Nicco. 681 00:27:47,600 --> 00:27:49,233 And let's go with Chef Bert. 682 00:27:49,334 --> 00:27:54,338 We have a pickled brine chicken with green cauliflower whip, 683 00:27:54,406 --> 00:27:56,040 a charred tomato butter. 684 00:27:56,141 --> 00:28:00,811 And then the salad is dressed hard with a lot of vinegar and red wine. 685 00:28:04,417 --> 00:28:07,251 This cauliflower puree situation is delicious. 686 00:28:07,352 --> 00:28:09,119 -[Bert] Thank you. -[Stephanie] It's cheesy yummy. 687 00:28:09,121 --> 00:28:11,722 The tomato sauce is great as well, I think, 688 00:28:11,724 --> 00:28:14,525 and mixing them together is really delicious. 689 00:28:14,527 --> 00:28:17,127 Also, I just have to tell you, my son's name is Ernie. 690 00:28:17,129 --> 00:28:19,797 He's named after our dog, Bert. 691 00:28:19,799 --> 00:28:21,598 But not that you're the dog, but I'm just saying, 692 00:28:21,600 --> 00:28:23,233 so your name, it just made me smile. 693 00:28:23,335 --> 00:28:24,835 Perfect. Perfect. 694 00:28:24,937 --> 00:28:28,205 Chef Bert, I love, and when I say love, 695 00:28:28,207 --> 00:28:30,941 I mean love this cauliflower right here. 696 00:28:31,010 --> 00:28:37,815 It is aerated and smooth and just, "Oh, the texture is amazing." 697 00:28:37,817 --> 00:28:39,717 I could slather 698 00:28:39,719 --> 00:28:42,953 this cheesy whip, whatever it is, on everything. 699 00:28:42,988 --> 00:28:44,654 [Bert] Well, I don't know if y'all noticed, 700 00:28:44,723 --> 00:28:47,791 but I definitely threw some herbs and some spinach in there to maintain that 701 00:28:47,793 --> 00:28:49,960 really vibrant, bright green color. 702 00:28:50,062 --> 00:28:52,596 It is technically so well done. 703 00:28:52,598 --> 00:28:54,631 And then the chicken right next to it, 704 00:28:54,733 --> 00:28:58,302 by the virtue of comparison, kind of feels let down that, 705 00:28:58,304 --> 00:29:01,305 "Hey, I needed some love too." 706 00:29:01,307 --> 00:29:05,609 That being said, I just want to go back to this delicious puree. 707 00:29:05,611 --> 00:29:06,944 Very well done. 708 00:29:07,012 --> 00:29:09,113 Thank you, chef. Thank you. 709 00:29:09,115 --> 00:29:11,148 Okay, take another break, chefs. 710 00:29:11,250 --> 00:29:14,051 We'll call you back soon for the good news or the bad news. 711 00:29:16,322 --> 00:29:20,591 I mean, honestly, it's been neck and neck since right out of the gate. 712 00:29:20,593 --> 00:29:23,827 Everybody's really showing up and cooking really strong dishes. 713 00:29:23,829 --> 00:29:25,462 -[Mahogany] Thank you, sir. -[Bert] You're welcome. 714 00:29:25,564 --> 00:29:27,097 -[Mahogany] Always a gentleman. -[Bert] Come on in. 715 00:29:27,099 --> 00:29:28,165 [Mahogany laughs] 716 00:29:28,266 --> 00:29:29,600 [Nicco] I do think that maybe the lack of 717 00:29:29,602 --> 00:29:33,303 actual pickled components is going to knock me out. 718 00:29:33,305 --> 00:29:34,838 That's a hard one to call. 719 00:29:34,907 --> 00:29:36,774 I know. I think they were all good. 720 00:29:36,776 --> 00:29:38,642 I'm worried that I am on the chopping block. 721 00:29:45,918 --> 00:29:49,219 So whose dish is on the chopping block? 722 00:29:58,631 --> 00:30:00,697 Chef Bert, you've been chopped. 723 00:30:00,699 --> 00:30:02,032 Judges? 724 00:30:02,134 --> 00:30:04,401 Chef Bert, I think we would all agree that 725 00:30:04,403 --> 00:30:08,038 the green cauliflower sauce, we could eat that again and again. 726 00:30:08,140 --> 00:30:09,239 It's so delicious. 727 00:30:09,341 --> 00:30:11,742 Unfortunately, the chicken didn't get all the love 728 00:30:11,844 --> 00:30:12,943 that you put into those sauces, 729 00:30:12,945 --> 00:30:15,546 and it felt almost like an afterthought on the dish. 730 00:30:15,614 --> 00:30:17,614 And for that reason, we had to chop you. 731 00:30:17,616 --> 00:30:20,217 Thank you, guys. I appreciate the opportunity. 732 00:30:20,219 --> 00:30:21,885 -Good luck, y'all. -Thank you, chef. 733 00:30:21,887 --> 00:30:23,954 -[Bert] You're going to crush it. -Thank you. 734 00:30:24,023 --> 00:30:25,422 [Ted] It was great having you here, Chef. 735 00:30:25,424 --> 00:30:26,590 -Thank you. -[Ted] Stay nutty. 736 00:30:26,592 --> 00:30:28,325 [Bert] Aye, will do. 737 00:30:30,396 --> 00:30:31,562 That's it. 738 00:30:31,630 --> 00:30:32,930 That's all she wrote. 739 00:30:37,603 --> 00:30:40,437 Chef Mahogany, Chef Nicco, we can't wait to see 740 00:30:40,539 --> 00:30:43,307 what you can do with whatever's in these. 741 00:30:48,214 --> 00:30:49,713 Open your final baskets. 742 00:30:52,218 --> 00:30:54,618 And you've got pickled bologna. 743 00:30:54,620 --> 00:30:57,354 Oh, what? 744 00:30:57,423 --> 00:30:59,823 -What? -Oh, my God. 745 00:30:59,825 --> 00:31:01,658 -[Ted] Grapes. -[Mahogany] Got my grapes. 746 00:31:01,760 --> 00:31:02,993 [laughs] 747 00:31:02,995 --> 00:31:04,628 [Nicco] You know, Chef Mahogany has been talki 748 00:31:04,630 --> 00:31:06,263 all day about her famous pickled grapes, 749 00:31:06,332 --> 00:31:08,098 and so I am super nervous. 750 00:31:08,100 --> 00:31:09,333 [Ted] Sugar cookie dough. 751 00:31:09,401 --> 00:31:10,934 I'm gonna eat this raw. [laughs] 752 00:31:10,936 --> 00:31:13,103 [Ted] And pickled sakura blossoms. 753 00:31:13,105 --> 00:31:14,738 What is this? 754 00:31:14,840 --> 00:31:15,873 Ugh! 755 00:31:17,509 --> 00:31:19,643 Thirty minutes to get your work done. 756 00:31:19,712 --> 00:31:22,246 Your clock starts now. 757 00:31:22,347 --> 00:31:24,014 [judges cheering and applauding] Whoo! Go, chefs! 758 00:31:28,120 --> 00:31:30,120 -[Nicco] Right behind you. -[Mahogany] Heard. 759 00:31:30,122 --> 00:31:31,488 To be one chef away 760 00:31:31,490 --> 00:31:34,324 it's just amazing and it feels great. 761 00:31:34,326 --> 00:31:36,727 I look at the cookie dough and I think, "Okay, 762 00:31:36,729 --> 00:31:39,129 I'm going to make a pickled ice cream sandwich 763 00:31:39,131 --> 00:31:41,498 -[Maneet] Hi, Mahogany. How are you doing? -[Mahogany] Hello, chef. 764 00:31:41,500 --> 00:31:42,699 I'm doing well, chef. 765 00:31:42,701 --> 00:31:44,134 So what... what direction are you going in? 766 00:31:44,236 --> 00:31:45,636 You know, I'm going to try to make an ice cream, 767 00:31:45,704 --> 00:31:47,404 pickled ice cream with apple cider vinegar, 768 00:31:47,406 --> 00:31:49,706 and then I've got some crispy bologna. So... 769 00:31:49,708 --> 00:31:52,709 [Maneet] How excited were you when you saw the grapes? 770 00:31:52,711 --> 00:31:54,211 It seems like it was made for you. 771 00:31:54,213 --> 00:31:55,645 I know, I know. It's perfect. 772 00:31:55,647 --> 00:31:57,748 It's like a little pressure, like I can't blow this one, right? 773 00:31:57,849 --> 00:32:00,918 Judges, I think maybe it's the chefs themselves who are in a pickle here. 774 00:32:00,920 --> 00:32:03,153 That is a tough basket. 775 00:32:03,222 --> 00:32:04,922 [Maneet] These four ingredients 776 00:32:04,924 --> 00:32:08,425 just do not speak to each other at all. 777 00:32:08,427 --> 00:32:11,295 [Ted] No, and one of them shouldn't even exist. 778 00:32:11,297 --> 00:32:12,662 [Maneet] Agreed. 779 00:32:12,664 --> 00:32:15,499 Think about using bacon in desserts, taking that bologna 780 00:32:15,501 --> 00:32:17,301 and deep frying and putting some brown sugar on it. 781 00:32:17,303 --> 00:32:18,902 Doing something like that, candied... 782 00:32:18,904 --> 00:32:20,404 -I'm not convincing you, am I? -No. 783 00:32:20,406 --> 00:32:22,139 I mean, it's just straight vinegar, like, right? 784 00:32:22,240 --> 00:32:23,507 -I mean, like, I get bacon... -[Maneet] Yes. 785 00:32:23,509 --> 00:32:25,042 Bacon is smoke and salt, like... 786 00:32:25,077 --> 00:32:27,945 [Maneet] That literally tastes like sponge, 787 00:32:27,947 --> 00:32:30,047 which has been put in vinegar. 788 00:32:30,049 --> 00:32:31,915 I've never heard of pickled bologna before. 789 00:32:31,917 --> 00:32:34,017 This would be my first time working with it. 790 00:32:34,019 --> 00:32:36,987 The dish I'm going to make is a pickled bologna baklav 791 00:32:36,989 --> 00:32:39,056 with a mascarpone cream with a little bit of 792 00:32:39,124 --> 00:32:41,658 a pistachio sugar cookie crumble. 793 00:32:41,727 --> 00:32:43,827 For the baklava filling, I'm going to use the bologna 794 00:32:43,829 --> 00:32:45,796 I'm going to render it out and use a little bit of orange liqueur 795 00:32:45,798 --> 00:32:47,731 and then mix that with my nuts, some chocolate 796 00:32:47,800 --> 00:32:49,399 and roll that up inside the filo dough. 797 00:32:51,503 --> 00:32:53,670 Next, I'm going to get stuff to pickle the grapes 798 00:32:53,672 --> 00:32:56,740 so I get some cinnamon, star anise, clove. 799 00:32:56,842 --> 00:33:00,811 [Maneet] This has been such an exciting competition so far, 800 00:33:00,813 --> 00:33:06,216 and both these chefs are so talented and so creative. 801 00:33:06,218 --> 00:33:10,153 The way they have been embracing the pickle theme 802 00:33:10,222 --> 00:33:13,857 and their plans for desserts, I'm really, really excited. 803 00:33:15,661 --> 00:33:18,095 Mahogany is making pickle ice cream 804 00:33:18,097 --> 00:33:20,263 and the sugar cookies, baking already. 805 00:33:24,737 --> 00:33:26,303 [Mahogany] I taste the sakura blossoms, 806 00:33:26,305 --> 00:33:27,904 and I realize how salty they are. 807 00:33:27,906 --> 00:33:30,474 These pickled Sakura blossoms are edible cherry blossoms 808 00:33:30,476 --> 00:33:32,809 that have been pickled and then coated in salt. 809 00:33:32,811 --> 00:33:34,811 [Mahogany] So I grab apple cider vinegar 810 00:33:34,813 --> 00:33:37,447 because it has a little bit of sweetness to it. 811 00:33:37,549 --> 00:33:40,717 And I grab some pecans and I add some honey. 812 00:33:40,719 --> 00:33:43,954 And I know I want to go int like an agrodolce type of situation. 813 00:33:44,056 --> 00:33:45,288 Sticky candy nuts. 814 00:33:46,525 --> 00:33:48,325 [Nicco] Next, I need to start working on my cream. 815 00:33:48,327 --> 00:33:51,028 Take some saffron and start blooming that in a pot. 816 00:33:51,030 --> 00:33:52,696 Then, I taste the sakura blossoms. 817 00:33:52,698 --> 00:33:54,197 They are insanely salty. 818 00:33:54,199 --> 00:33:56,333 I thought it was sugar on th and I was wrong. 819 00:33:56,402 --> 00:33:57,701 I put it in my mouth. 820 00:33:57,703 --> 00:33:59,235 So this is a huge curveball 821 00:33:59,237 --> 00:34:02,005 So I'm thinking we'll go nicely in balancing that cream 822 00:34:02,007 --> 00:34:04,007 where I'm going to add some sugar and a little bit of honey 823 00:34:04,009 --> 00:34:05,208 and hopefully round it out. 824 00:34:07,046 --> 00:34:08,345 [Tiffany] Uh-oh, something's burning. 825 00:34:08,414 --> 00:34:10,347 Something's burning behind you. 826 00:34:10,416 --> 00:34:11,848 [Mahogany] Those damn pecans in that... 827 00:34:11,950 --> 00:34:14,718 Oh, oh, pickled blossoms. 828 00:34:14,720 --> 00:34:16,720 I mean, they were just burning. 829 00:34:16,722 --> 00:34:18,789 My heart just drops. 830 00:34:18,791 --> 00:34:20,724 And those are basket ingredients. 831 00:34:20,726 --> 00:34:22,426 I mean, she has to save it, otherwise that's going to hit the plate and then that's... 832 00:34:22,428 --> 00:34:23,560 [Ted] Yeah. 833 00:34:23,629 --> 00:34:24,728 [Stephanie] ...not a good thing. 834 00:34:29,635 --> 00:34:32,002 [Mahogany] Oh-ho... 835 00:34:32,004 --> 00:34:33,904 Mahogany's burnt caramel. 836 00:34:33,906 --> 00:34:36,039 The pickled sakura blossoms are in it. 837 00:34:36,141 --> 00:34:37,841 She does not have time to make another one. 838 00:34:37,910 --> 00:34:39,709 [Tiffany] Well, let's see. 839 00:34:39,711 --> 00:34:42,145 [Mahogany] Luckily, I take the moment to kind of taste 840 00:34:44,049 --> 00:34:45,148 Hot. 841 00:34:45,217 --> 00:34:46,616 [Mahogany] They weren't so bad. 842 00:34:46,618 --> 00:34:49,219 So what I did is just salvag what I could out of there. 843 00:34:49,221 --> 00:34:50,587 [Tiffany] You have three minutes. 844 00:34:50,589 --> 00:34:53,056 Hurry! 845 00:34:53,058 --> 00:34:55,192 [Nicco] So at this point, I have to start building the baklava. 846 00:34:55,194 --> 00:34:57,060 It looks like Nicco has taken his filo 847 00:34:57,129 --> 00:34:59,429 and actually wrapped it almost in a style of making a spring roll 848 00:34:59,431 --> 00:35:01,798 or an egg roll and is now pan frying it. 849 00:35:01,800 --> 00:35:03,099 That's pretty cool. 850 00:35:03,101 --> 00:35:04,767 [Nicco] Normally, I would us orange blossom water 851 00:35:04,769 --> 00:35:07,204 to make a syrup for baklava but I didn't see any of that in the pantry, 852 00:35:07,206 --> 00:35:10,107 so I took some saffron, honey and sakura blossoms 853 00:35:10,109 --> 00:35:11,708 to make the drizzle for the dish. 854 00:35:11,710 --> 00:35:13,410 Oh-ho-ho. 855 00:35:13,412 --> 00:35:15,512 [chuckles] Hell, yeah. 856 00:35:15,514 --> 00:35:19,182 [Maneet] Chef Nicco started very strong. 857 00:35:19,184 --> 00:35:21,852 He has been very consistent about it. 858 00:35:21,920 --> 00:35:27,190 On the other hand, Mahogany, her first course was a little bit shaky, 859 00:35:27,192 --> 00:35:29,626 but she has been soaring after that. 860 00:35:29,628 --> 00:35:34,431 So this course could be the deciding factor on who is the Chopped Champion. 861 00:35:35,000 --> 00:35:36,099 [Ted] Thirty seconds. 862 00:35:37,136 --> 00:35:38,535 [Nicco] I see I have a few seconds left. 863 00:35:38,604 --> 00:35:40,437 I go to the fridge, I grab a little mint. 864 00:35:40,506 --> 00:35:42,305 Come on, Chef Nicco. 865 00:35:42,307 --> 00:35:44,407 Eighteen seconds. 866 00:35:44,409 --> 00:35:47,210 [Ted] Final seconds of the final round, chefs. 867 00:35:47,212 --> 00:35:50,213 Ten, nine, eight, 868 00:35:50,215 --> 00:35:53,950 seven, six, five, four, 869 00:35:54,052 --> 00:35:56,786 three, two, one. 870 00:35:56,788 --> 00:35:58,955 [judges cheering and applauding] 871 00:35:59,024 --> 00:36:00,757 -[Stephanie] Great job, chefs. -[Tiffany] Good job! 872 00:36:01,927 --> 00:36:04,528 [laughter] 873 00:36:04,530 --> 00:36:07,397 [Nicco] That was intense, but I think I got a good dessert on the plate 874 00:36:07,399 --> 00:36:09,132 I'm actually really proud of what I made. 875 00:36:10,102 --> 00:36:11,300 [Mahogany] Crazy. 876 00:36:11,302 --> 00:36:13,203 Oh, I mean, I kept looking u at the clock, 877 00:36:13,205 --> 00:36:15,038 thinking I would have more time each time I looked up. 878 00:36:15,140 --> 00:36:16,706 And then it was less time, so... 879 00:36:21,446 --> 00:36:25,749 Chef Nicco, Chef Mahogany, for the dessert round in this pickle battle, 880 00:36:25,850 --> 00:36:30,720 you got pickled bologna, grapes, sugar cookie dough 881 00:36:30,722 --> 00:36:33,356 and pickled sakura blossoms. 882 00:36:33,425 --> 00:36:35,358 Chef Mahogany, what do we have? 883 00:36:35,460 --> 00:36:39,062 What we have is basically a pickled bologna 884 00:36:39,064 --> 00:36:42,165 ice cream sandwich on sugar cookies with 885 00:36:42,234 --> 00:36:44,634 blossom, agrodolce pecans 886 00:36:44,703 --> 00:36:46,703 and pickled grapes and apples. 887 00:36:46,705 --> 00:36:47,904 Um... 888 00:36:49,041 --> 00:36:50,307 this was a tough round. 889 00:36:50,943 --> 00:36:52,242 Oh, this was a tough basket. 890 00:36:52,311 --> 00:36:53,810 [Mahogany] Yeah. 891 00:36:56,415 --> 00:36:59,716 I think it's kind of fun when you get into the ice cream sandwich, 892 00:36:59,718 --> 00:37:01,585 the pickled ice cream and the cookie, 893 00:37:01,587 --> 00:37:02,985 it's delicious. 894 00:37:02,987 --> 00:37:05,322 And I've been excited all day to taste your pickled grapes. 895 00:37:05,324 --> 00:37:06,489 And I think it's... it's really fun 896 00:37:06,491 --> 00:37:08,525 having the freshness of the dill in there. 897 00:37:08,527 --> 00:37:11,027 Chef Mahogany, the pickled grapes are, I think, 898 00:37:11,029 --> 00:37:12,529 on their own, very nice. 899 00:37:12,531 --> 00:37:16,399 They're a bit sour considering that this is a dessert round. 900 00:37:16,401 --> 00:37:18,435 The pecans are over caramelized. 901 00:37:18,536 --> 00:37:19,836 You would have put a touch of heavy cream 902 00:37:19,905 --> 00:37:22,105 or something in there to stop that cooking. 903 00:37:22,107 --> 00:37:23,807 It would have coated a little better. 904 00:37:23,809 --> 00:37:25,208 I should have thrown some butter in there. 905 00:37:25,210 --> 00:37:27,844 -That's a really good... -Quickly, yeah, right at the end. 906 00:37:27,913 --> 00:37:30,013 Thank you, chef. Thank you. 907 00:37:30,015 --> 00:37:34,217 [Maneet] Love the idea of a pickle ice cream and made perfectly. 908 00:37:34,219 --> 00:37:36,620 I was dreading the pickled bologna. 909 00:37:36,622 --> 00:37:38,388 You actually made it work. 910 00:37:38,390 --> 00:37:43,326 But I had to work to undo my jaws because they got stuck because of the caramel. 911 00:37:44,429 --> 00:37:45,695 Thank you, Chef Mahogany. 912 00:37:45,697 --> 00:37:47,330 Finally, Chef Nicco. 913 00:37:47,332 --> 00:37:52,402 All right, so for dessert, we have a pickled bologna and chocolate baklava, 914 00:37:52,404 --> 00:37:54,904 and then a sakura and saffron honey, 915 00:37:54,906 --> 00:37:56,906 pickled grapes and orange zest. 916 00:37:59,111 --> 00:38:01,611 I mean, huge success on the texture on the outside of this. 917 00:38:01,613 --> 00:38:03,346 I think the grapes definitely cutting them in half, 918 00:38:03,415 --> 00:38:05,915 they definitely got pickled and they're delicious. 919 00:38:05,917 --> 00:38:07,484 I think the acid is welcomed. 920 00:38:07,486 --> 00:38:10,820 It's sort of just a little bit like too much of a high note, I think. 921 00:38:10,822 --> 00:38:13,623 The pickled bologna gets kind of lost in the chocolate, 922 00:38:13,625 --> 00:38:16,059 but I don't know if that's a good or a bad thing. 923 00:38:16,094 --> 00:38:17,727 [Nicco] It was kind of the intention. 924 00:38:17,729 --> 00:38:21,498 [Tiffany] Chef Nicco, I like all of that intensity within that 925 00:38:21,500 --> 00:38:26,002 that roll, followed by that buttery layer of crispiness on the outside. 926 00:38:26,004 --> 00:38:28,838 And I honestly disagree with Stephanie on the pickled grapes. 927 00:38:28,840 --> 00:38:32,942 I think it's just right because the chocolate is intense 928 00:38:32,944 --> 00:38:35,245 and I really like the sweetness in the cream 929 00:38:35,314 --> 00:38:38,114 and that, like salty vinegar with a sugar cookie, 930 00:38:38,116 --> 00:38:39,816 -it all works. -Mm-hmm. 931 00:38:39,818 --> 00:38:40,917 Thank you. 932 00:38:40,919 --> 00:38:43,620 Chef Nicco, this is a very learned dessert. 933 00:38:43,622 --> 00:38:48,158 You know, the sakura blossoms in the whipped cream and the bologna, 934 00:38:48,259 --> 00:38:52,028 I mean, thank you for so successfully hiding it 935 00:38:52,030 --> 00:38:53,496 with the nuts and the chocolate. 936 00:38:53,498 --> 00:38:55,265 I think that was amazing. 937 00:38:55,333 --> 00:38:57,634 And both of you, such solid cooking today. 938 00:38:57,736 --> 00:38:59,069 -[Nicco] Thank you. -[Mahogany] Thank you. 939 00:38:59,137 --> 00:39:03,106 [Ted] All right, we are just minutes away from naming a champion. 940 00:39:03,108 --> 00:39:04,307 Thank you, chefs. 941 00:39:08,613 --> 00:39:11,014 Both of them did very well in the dessert round. 942 00:39:11,016 --> 00:39:13,149 So we will have to discuss about the entree 943 00:39:13,218 --> 00:39:16,319 and the appetizer round to figure out who won. 944 00:39:16,321 --> 00:39:19,823 So Nicco really created a beautiful radicchio cup 945 00:39:19,825 --> 00:39:23,059 with snapper that was cured and brined. 946 00:39:23,128 --> 00:39:25,895 Just thought it was a very balanced for a starter. 947 00:39:25,897 --> 00:39:27,163 I mean, it was strong. 948 00:39:27,232 --> 00:39:28,598 I think that Nicco's appetizer, 949 00:39:28,600 --> 00:39:30,400 he almost edited it too much, not enough sauce. 950 00:39:30,402 --> 00:39:31,801 It was missing that heat. 951 00:39:31,803 --> 00:39:34,137 And then you look at Chef Mahogany's dish 952 00:39:34,206 --> 00:39:36,239 and we couldn't stop eating the crunchies. 953 00:39:36,308 --> 00:39:41,111 [Maneet] I do think that with the pickled ice cream too sweet. 954 00:39:41,113 --> 00:39:43,747 But the fish itself was cooked very well. 955 00:39:43,815 --> 00:39:45,315 Mahogany really surprised me. 956 00:39:45,317 --> 00:39:47,717 We went from appetizer course that had a lot of little problems 957 00:39:47,719 --> 00:39:51,454 going on into the entree that I thought was absolutely fantastic. 958 00:39:51,523 --> 00:39:53,990 [Tiffany] I really loved chicken thighs in her soup. 959 00:39:53,992 --> 00:39:56,259 She pickled it, so she had that brine. 960 00:39:56,328 --> 00:39:58,762 [Maneet] The fact that she went ahead and made couscous 961 00:39:58,830 --> 00:40:02,532 and then pickled that and put that all over the dish. 962 00:40:02,601 --> 00:40:04,100 [Tiffany] But it needed more liquid. 963 00:40:04,102 --> 00:40:06,636 It was a noodle dish, you know, with a little bit of broth. 964 00:40:06,704 --> 00:40:08,805 On the other hand, we look at Nicco's entree 965 00:40:08,807 --> 00:40:11,941 and I could not stop eating that fried chicken, 966 00:40:12,043 --> 00:40:14,144 but you know, it didn't have as much pickle 967 00:40:14,212 --> 00:40:16,413 coming from the cauliflower as we wanted. 968 00:40:20,519 --> 00:40:22,118 [Nicco] This one is going to be huge for me. 969 00:40:22,120 --> 00:40:24,921 It's a real culmination of my cooking career so far 970 00:40:24,923 --> 00:40:28,258 and really proved to myself that I am a great chef 971 00:40:28,359 --> 00:40:30,660 who can compete and really kick butt. 972 00:40:30,728 --> 00:40:32,128 [Mahogany] I want this win very bad. 973 00:40:32,130 --> 00:40:35,098 I mean, this would definitely skyrocket my chef career. 974 00:40:35,100 --> 00:40:37,200 This would definitely, you know, put me on the radar 975 00:40:37,202 --> 00:40:40,537 of a lot of people and it's something that I just really want. 976 00:40:42,908 --> 00:40:46,409 So, whose dish is on the chopping block? 977 00:40:54,853 --> 00:40:56,953 Chef Mahogany, you've been chopped. 978 00:40:57,055 --> 00:40:58,321 Judges? 979 00:40:58,323 --> 00:41:01,558 [Maneet] Chef Mahogany, it was an absolute pleasure 980 00:41:01,626 --> 00:41:03,126 seeing you cook in this kitchen. 981 00:41:03,128 --> 00:41:07,497 In the first course, your snapper was cooked perfectly, 982 00:41:07,499 --> 00:41:10,200 but you used too much of the pickle ice cream 983 00:41:10,202 --> 00:41:12,702 that the entire dish was too sweet. 984 00:41:12,704 --> 00:41:15,939 The dessert, the caramel and the pecan they seized. 985 00:41:16,007 --> 00:41:17,807 And so we have to chop you. 986 00:41:17,809 --> 00:41:20,043 This has been an experience of a lifetime. So thank you. 987 00:41:20,045 --> 00:41:21,644 -Thank you. -[Stephanie] We wish you the best. 988 00:41:21,746 --> 00:41:22,846 -Thank you. -[Ted] Thank you, chef. 989 00:41:22,947 --> 00:41:24,047 -Good luck to you. -[Maneet] Well done. 990 00:41:24,148 --> 00:41:25,615 Thank you, chefs. 991 00:41:30,422 --> 00:41:32,055 I was chopped. 992 00:41:32,156 --> 00:41:34,824 And that means Chef Nicco Muratore, 993 00:41:34,826 --> 00:41:37,193 you are the Chopped Pickle Champion. 994 00:41:37,195 --> 00:41:38,962 Chopped Pickle Champion! 995 00:41:38,964 --> 00:41:41,598 It's quite an accomplishment for your pickling prowess. 996 00:41:41,600 --> 00:41:43,600 You have won $10,000. 997 00:41:43,602 --> 00:41:46,202 [cheering] 998 00:41:46,204 --> 00:41:48,037 [Stephanie] We wish you the best. 999 00:41:48,139 --> 00:41:49,372 It feels really amazing to have won. 1000 00:41:49,374 --> 00:41:51,107 -Thank you so much. -[Maneet] Thank you so much. 1001 00:41:51,109 --> 00:41:52,308 -It's an honor. -It's a pleasure. 1002 00:41:52,310 --> 00:41:54,410 I proved that I know what I'm doing with this 1003 00:41:54,412 --> 00:41:56,446 - and that the sky's the limi -Thank you. 1004 00:41:56,548 --> 00:41:57,947 We did it. We got it. 1005 00:41:58,049 --> 00:41:59,415 We're taking it home.