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[narrator]
It's a pickle showdown...
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[Maneet] Come on, chefs!
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[narrator] ...as chefs battl
for brine bravado.
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Whoo!
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It's a pickle party
and you're invited.
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Sounds delicious.
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What am I going to do
with that?
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Come on, chefs,
bring that brine.
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[man 1] I mean, I have
pickle juice in my blood.
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Pickle juice in my blood.
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Why didn't I think of that?
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Let's go, baby.
Let's go.
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My goodness!
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[man 2] This show is real.
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It is do or die, baby.
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[Mahogany] I have 20 minute
to show these judges who I a
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This is destiny.
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[Nicco] Everywhere you
go in the world,
people are pickling.
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We have probably pickled
over 1000 things at Mamnoon
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We maintain a larder
of between 150 and 200
different pickles.
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No one makes a lot of these
different things,
but we do here.
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I'm the executive chef
at Mamnoon Restaurant.
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We cook modern Middle Easter
food with a focus on Lebanes
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Syrian and Persian cuisines
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As a man of 1000 pickles,
I think I have
a good repertoire
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to pull from here
and can pretty much work
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with any mystery basket
ingredient to make it happen
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[Bert] I'm the executive che
at Sovereign Remedies
in Asheville, North Carolina
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Andiamo means
"let's go" in Italian.
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I love pickles because
they're delicious.
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I love to ferment
just about anything I can.
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I love the spice.
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I love the diversity.
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I grew up racing motorcycles
with my dad and working on
small engines and cars.
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So that drive to be first
is always there.
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Looks good.
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Rock and roll.
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Move those hips.
Cha-cha, cha-cha.
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I am sweet, I'm tangy,
I'm bright and refreshing.
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I'm pickled,
I'm Mahogany Williams
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and I am the chef
and owner of the Pickled Che
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located in Seattle,
Washington.
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A pop up catering company
that focuses on
pickling things.
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Yeah, look at this.
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The apples are
starting to bust.
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I am building
a pickle empire.
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This $10,000 will
really help me.
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Whoo!
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[Sebastian] My pantry is
stacked to the ceiling
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with things bubbling away,
pickling and fermenting.
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[exhales heavily]
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My name is Sebastian Vargo,
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the chef owner of
Vargo Brother Ferments,
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based out of Avondale,
Chicago.
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Vargo Brother Ferments
provides naturally
fermented vinegars,
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kombuchas,
krauts, kimchi's.
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I approach food with
a fine dining sense of flavo
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and technique, but with
a playful and rustic style.
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I'm here to be a tiger,
to be ferocious,
and to get it in.
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[man 3] Let's do this.
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-[man 4] Ready.
-Ready.
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-Hello, everybody.
-[in unison] Hey, Ted.
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How's it going, Ted?
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[Ted] Who's ready for
a once in a lifetime
challenge?
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-I am.
-[Sebastian] I am.
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-[Ted] Let's do this.
-[Sebastian]
I am ready to do this.
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All right.
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You are here for
a special pickle battle.
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We don't just mean cucumbers.
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We want you to utilize
quick pickling techniques
in every round.
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How does that sound?
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It sounds delicious.
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-[Ted groans]
-[all laughing]
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No, you did not say that.
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[Nicco] The pickle crew
has showed up,
and I'm about to go up
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against three other
really talented chefs.
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[Ted] Open them up.
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Oh, man.
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[Ted] And in round one,
you'll be making dishes
with coconut vinegar.
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[Bert] Who wants a drink?
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Coconut vinegar.
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Coconut vinegar.
Seems like a gift.
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The wheels are
turning in my mind.
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I'm thinking Thai style.
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[Ted] Red snapper fillets.
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Red snapper.
I can do this.
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It's nice.
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[Ted] Mangoes.
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Semi ripe mangoes.
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[Ted] Plus pickle ice cream.
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This is my favorite
right here.
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[Mahogany] Oh, goodness.
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All right.
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What am I going to do
with that?
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[Bert] All I know
is that there is
a pickle hanging off of it.
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[Ted] You have just
20 minutes to complete
your plates.
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Now, remember, chefs,
you also have to pickle
something yourself.
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Clock starts now.
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[judges cheering
and applauding]
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It's a pickle party, people.
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What an exciting theme team
for today, pickles.
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Who doesn't love pickles?
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Maneet, you are joined
by two special guest judges,
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restaurateur
and brand consultant
Tiffany Derry
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and Top Chef and James Beard
Award winner Stephanie Izard.
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It would be nobody else
that I'd rather be
in a pickle with.
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[Ted] Judges, we usually
pickle in a brine for
hours or even days.
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What's the best shortcut here?
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[Tiffany] For me,
I love picking brines
and doing quick pickles.
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That's something that can be
done within a few minutes.
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[Stephanie] There's so many
different directions,
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some sweeter pickles
with some a little saltier,
some a little bit spicy.
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Adding things to that
brine, I think,
is going to be key.
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[Maneet] I think
a great direction to go
get some coconut milk
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and make a bouillabaisse
with the snapper pieces.
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And I think that could be
a great place to put
the pickle ice cream in.
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-Chef, are you willing
to share the lime juice?
-[Mahogany] Heard.
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-Thank you.
-I've been actively fermenting
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and pickling for
the last ten-plus years.
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-Borrow your lime for one sec.
-[Mahogany] Heard.
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[Nicco] Normally, pickling
is a rather slow process,
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and we're letting things
ferment for a couple of week
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and 20 minutes is going
to make it difficult.
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But I think I got this.
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So the first thing
I want to do is get
my pickling liquid going.
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So I take mirin,
some rice wine vinegar,
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salt and sugar and water
and get that on the stove.
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[Stephanie] I think with this
basket, the hardest thing is
probably the ice cream.
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You see a beautiful fish
like snapper?
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Beautiful.
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[Stephanie]
Go with the direction
of ceviche,
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one of my restaurants is
Peruvian-inspired
and it's sort of what we do
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is add a leche de tigre,
put a little bit of
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blended ice cream
with some acidity,
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that coconut vinegar is just
screaming deliciousness.
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[Nicco] My plan for
the snapper is to take
the skin off,
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chop it up nicely
and marinate it ceviche style
with lime juice,
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fish sauce
and some coconut vinegar.
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[Bert] Want some chilies?
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-Love that.
-All right.
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We'll share.
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Ooh! Spicy. I like it.
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I just immediately knew
I wanted ceviche
two-ways
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with a quick pickled mango
and a pickled ricotta.
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Ooh, these guys are ripe.
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To prepare my red snapper,
use one fillet
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and cut those up
into nice cubes.
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And then I'm going to sear
the other fillet
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with the torch
to make it tataki.
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-Okay.
-Whoa, what's happening
over there?
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-[Tiffany] Is that the fish?
-[Stephanie] Oh, yeah.
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I think he's just charring
that fish to get
a little bit color...
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-[Stephanie] Yeah.
-...a little bit of smokiness.
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[Bert] Do you think it's done?
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No.
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[both laugh]
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[Bert] For my pickling
solution,
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I use coconut vinegar,
rice wine vinegar,
black peppercorns,
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some juniper, bay leaves,
and cinnamon sticks.
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So good. I'm going
with that flavor profile
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because it's a pretty
standard pickle.
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Hold that thought.
You're coming down.
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[Mahogany] I have 20 minutes
to show these judges who I am.
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This basket kind of leans
more towards Southwest.
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I'm making pan-roasted
red snapper on top of
a pickled salad
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with a mango kosher
dill relish.
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I love using vinegars.
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You can make pickled mangoes.
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Take that liquid
that's left over
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and turn it into a drink
on the side.
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Yeah, I expect
some drinks today.
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-Yeah.
-And some beautiful salads.
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[Mahogany] I'm making
like a quick, warm dressing
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I just want to reduce
the ice cream and the
coconut vinegar together
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and then add the chilies
in there to kind of give
a spiciness to it.
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[Sebastian] Pickles are
something that I incorporat
into all of my food,
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so it should be a breeze.
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I see the mangoes and my
first thought is some sort of
pickle de Gallo.
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I'm going to make
panko-encrusted snapper
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with Thai inspired
"Pickle de Gallo."
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My grandmother is a huge
inspiration in my life.
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One of her specialties was,
you know, braised sauerkrau
with short ribs.
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You know, she got me
into fermentation
at a very young age.
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I would eat sauerkraut
out of a coffee mug
with a fork.
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It's a beautiful time
in my life.
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Leave and let it fry?
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Behind, behind.
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Oh, come on.
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[Ted] Just nine minutes to go.
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[Nicco] Heard.
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I really love using radicchi
as a lettuce wrap
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because it brings some
bitterness to the table.
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I want to pickle that
radicchio a little bit,
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so I take that pickling liqu
and I pour it
right on top of it.
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For my mango salad, I'm going
to pickle the mango,
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some cucumbers
and some bell peppers.
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-What's up, Mahogany?
-[Mahogany] Heard.
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-Fine.
-Beautiful. Beautiful.
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[Sebastian] For my
pickle cream ricotta,
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I'm going to heat up
the pickle ice cream
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and then use the acid
and the solids
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from the pickle
to break the cream.
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It really showcases
my technique.
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Mahogany?
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[Mahogany] Yes, chef.
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[Maneet]
Were you born to pickle?
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I pickle everything.
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I throw frisee
into the mango salsa
with the coconut vinaigrett
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and I let it
all kind of pickle.
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I get Queso Fresco,
and then I toss it with
warm tortillas
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so they stick to it.
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-Got a line behind...
-Heard that. Heard that.
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[Mahogany] And hit it
with some cayenne.
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Chefs, you are
already down to five minutes.
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[Mahogany] Heard.
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You guys got to plate?
Let's see some plates.
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[Nicco] So we're under
five minutes.
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I have to use this
pickle ice cream.
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It's a true curveball,
and and I'm running
out of time.
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Nicco has just started working
with the pickle ice cream.
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And Sebastian
hasn't touched it yet.
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[Bert] Coming down the line.
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00:09:21,895 --> 00:09:23,728
Whoo-hoo!
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I realized that I haven't
touched my ice cream yet.
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So I take
the pickled garnish off.
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I diced the pickle up
and incorporate that
into my "Pickle de Gallo."
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[Maneet] Sebastian threw
the ice cream in the trash
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and is only using the pickle
and the cones.
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-[Tiffany] Okay.
-[Ted] I don't blame him.
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[Stephanie] Maybe
he's going to put the whole
dish on top of the cone.
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I don't know.
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00:09:41,014 --> 00:09:44,416
[Sebastian] The cone, I thin
would make a nice crispy top
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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.