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00:00:01,767 --> 00:00:03,300
-[Day] I am Lady Luck.
-[Kat] I make my own luck.
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00:00:03,367 --> 00:00:04,367
[chef] I'm gonna gamble
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00:00:04,367 --> 00:00:06,867
every single chance
I get. Let's go!
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00:00:06,867 --> 00:00:10,100
Welcome to Chopped:
Casino Royale.
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These 16 chefs are all in.
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00:00:13,767 --> 00:00:15,300
A giant jackpot...
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-Whoo, baby.
-...adrenaline
through the roof.
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00:00:18,266 --> 00:00:19,634
[all exclaiming]
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This is truly an ingredient
I would not know
what to do with.
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00:00:22,166 --> 00:00:23,567
[Ted Allen] Don't like
an ingredient?
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Spin the roulette wheel.
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[chef] Boom. Yeah, baby.
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[chef singing]
I'm feeling lucky!
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-[cheering]
-[Ted] Get lucky...
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[all exclaiming]
16
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Oh, my gosh! Yeah!
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[chef] It's an
incredible ingredient.
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[exclaiming]
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[Ted] ...o r lose big.
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-[exclaiming]
-[Ted] Limburger cheese.
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[gasps]
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Like, what do you
even do with that?
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You've got to make
your own luck in this kitchen!
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[chef] If you're
not taking risks
in the Chopped kitchen,
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why are you here?
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[chef] I'm rolling that dice
regardless of the ingredient.
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[exclaims in disgust]
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[all exclaiming]
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We're cooking over here.
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You get one bet. This is it.
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I'm sweating, honey.
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[Kat] No risk,
no reward, baby.
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-No!
-[Ted] Place your bets.
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Hope you guys are playing
your cards right!
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-Whoo!
-Let the good times roll.
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[Day] I'm absolutely
a risk taker.
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I hardly ever lose.
Actually, I don't think
I've ever lost anything.
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I'm Haitian,
and my style of cooking
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is Afro-Caribbean
with fine dining techniques.
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I really love to push
the boundaries
of what I do know
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and create things
that most people
wouldn't imagine.
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I've gotten this far
in my career by taking risks.
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[Sami] Today, we're making
my famous lettuce wrap tacos.
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They are very sassy
just like me.
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♪ Three, two, one
Let's go ♪
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I have a catering business,
Love & Spice With a Pinch
of Salt in Miami, Florida.
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My food is authentic,
sexy and playful.
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I reinvent flavors
from around the world,
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and I give them
my Miami flair.
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I believe it is important
as a chef to take risks
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because if you don't,
then your artistry
is just pure boring.
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Well, bring it on.
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[imitates slot machine]
Jackpot!
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[Andy] My competition
should be worried about me
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because, A, I can cook,
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and B, I can gamble.
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I might be a little cocky,
but my food backs it all up.
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Gotta let it ride, pal.
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I cooked at five-star,
five-diamond hotels.
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I cooked at
the James Beard house.
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After my win,
they're gonna call me
the ace of spades.
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[Kat] I was a private chef
for A-list celebrities.
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So I traveled
all over the world,
and I've always said
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that if Martha Stewart
and Anthony Bourdain
had gotten together...
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[exclaims]
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...I would have been
the love child.
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Easy money, baby.
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[laughs]
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I've been cooking
professionally
for over 14 years.
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My style of cooking is
elevated comfort food
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with global twists and turns.
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It is literal entertainment
for your mouth
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and for your eyes.
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Eyes on the prize.
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I've got some aces
up my sleeve.
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-Hello, Chefs.
-Hello.
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-Hi, Ted.
-[Ted] Welcome to
Chopped: Casino Royale.
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Your destiny is in your hands
if you like to gamble.
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-Absolutely.
-Oh, yes, I am Lady Luck.
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After you open
your mystery baskets,
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you'll be able to ditch
an ingredient
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for the chance to get another
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by spinning
the roulette wheel.
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-[Day] Okay.
-[Andy] Round and round.
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[Ted] Win your bet,
choose a lucky ingredient.
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Lose your bet,
choose an unlucky ingredient.
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[all exclaiming]
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[Kat] The only thing
better than Chopped
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is Chopped with gambling.
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[laughs]
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The winner of this
preliminary battle
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will move on to
the Casino Royale finale.
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The jackpot there will be
at least $25,000
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-with the possibility of more.
-[whistles]
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-Let's get it.
-Yes.
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Okay. First baskets
are right here.
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Go on and open them up.
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-[Day] Ooh.
-[Andy] Ooh.
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00:04:04,967 --> 00:04:08,500
[Ted] And what will you make
with beef ravioli in a can...
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-[Sami] Interesting.
-[Ted] ...king trumpet
mushrooms...
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-[Andy] All right.
-What are these?
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[Ted] ...playing card cookies,
and caviar service?
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[Kat whistles]
That is gorgeous.
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Wow.
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Anybody want to gamble
away one of these gems?
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I'm gonna gamble
the card cookies.
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How about you, chef Kat?
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[Kat] My beef ravioli.
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I haven't had them
since I was in third grade,
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-so I'm not comfortable
cooking with them.
-[laughing]
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[Ted] All right, chef Andy?
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I'm going to keep everything.
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[all exclaiming]
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Chef Day? How about you?
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Oh, I'm definitely
keeping them all.
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-Yeah.
-[Ted] Okay.
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Let's try your luck over
at the roulette table.
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-Go.
-Go.
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-Yeah.
-Yeah, let's get it.
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-Whew.
-Hello.
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[Ted] All right, chef Sami,
you're up first.
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Place your chip
on red or black
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and spin to win
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or lose.
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-[all exclaiming]
-Oh, I hope I win.
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Red.
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-[Maneet Chauhan] Whoo!
-[Tiffani Faison] All right,
here we go.
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Okay, come on!
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[Ted] What's it going to be?
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[all exclaiming]
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Yeah!
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-[Tiffani] You're good.
-[Ted] Congratulations.
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-[Sami] Thank you.
-You get to choose
a lucky ingredient.
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-which would you like?
-Awesome, let's do
number five.
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[Ted] Yuzu.
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[Chris Santos] Oh, yuzu.
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[Sami] Yuzu, i t's like
a sour orange.
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It's just fabulous.
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-Now it's your turn, chef Kat.
-Okay.
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-Black.
-[Tiffani] Yeah!
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-[all cheering]
-Here we go, Chef Kat.
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[all cheering]
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-[Ted] Come on.
-[Tiffani] Come on, black!
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[all cheering]
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Yes, yes!
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Chef Kat, which lucky
ingredient would you like
to choose?
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I am going to take three, Ted.
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[Ted] Number three.
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Ooh! [drumming table]
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-[Ted] And you have it!
-[all exclaiming]
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[Maneet] Hey!
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-[Tiffani] Ooh-la-la!
-[Chris] Croissants!
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[Day] Kat traded in
the ravioli for croissants
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and I think, man,
she's got an advantage here.
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[Ted] All right, you all
have your ingredients.
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You get 20 minutes
to make appetizers.
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Clock starts now.
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[all cheering]
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[Tiffani] Here we go!
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00:06:07,400 --> 00:06:08,667
[Kat] Behind you, behind you.
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[Ted] Well, judges
we had so much fun
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00:06:10,166 --> 00:06:12,266
the first time we did
the Casino Royale tournament
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that we're doubling down
and doing it again.
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-All right, let's get it.
-[Ted] Would you have chosen
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to get rid of an ingredient?
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00:06:18,567 --> 00:06:20,367
-Yes.
-I would have.
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Oh, my God, look at this
exquisite delicacy.
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-[Chris] That ravioli
has a ton of sugar in it.
-[Tiffani] Yep.
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[Chris] And so you've got
the cookies and the raviolis,
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so I would have gotten rid of
one of the sweet ingredients.
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That ravioli, it traps you
in a red...
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In a low quality red sauce.
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Did you just call me
a low quality red sauce?
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[Maneet] Oh.
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[Andy] I see the beef
ravioli in a can
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and I think, "Bleh,
pasta sauce immediately."
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I'm making a king trumpet
mushroom and fusilli pasta
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with a beef ravioli Ragu.
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Think roast off my mushrooms,
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use the red onions
from the caviar service,
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also add in cherry tomatoes
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because I want some
bright freshness.
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Whoo! Let's go!
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Chef Andy, you feel good
with all four basket
ingredients?
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00:07:03,467 --> 00:07:05,867
I feel fantastic about
all four basket ingredients.
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I feel 100% better
that somebody else
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was the guinea pig.
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[Tiffani] Chef Sami...
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-[Sami] Yes!
-...you rolled the dice,
got yuzu. Nice or not nice?
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00:07:14,467 --> 00:07:15,567
[Sami] Yes, I love it.
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00:07:15,567 --> 00:07:18,266
I'm actually making
a wild mushroom soup.
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I'm just gonna...
I'm just using the yuzu
just to keep it fresh.
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So let's see what happens.
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[Tiffani] Wild mushroom
soup with yuzu.
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[Maneet] Getting
an ingredient replaced
by a fresh ingredient,
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00:07:27,467 --> 00:07:30,266
that is luck, luck, luck
on his side.
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[Sami] I'm making
a king trumpet mushroom soup
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with yuzu and caviar.
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Yes.
200
00:07:44,900 --> 00:07:48,367
[Day] I am elated because
I absolutely love mushrooms.
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I'm going to get
a nice, hard sear on them
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00:07:50,367 --> 00:07:52,667
and make a stuffed
trumpet mushroom
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with beef ravioli duxelle.
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For my duxelle, I take out
the inside of my mushroom
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00:07:59,166 --> 00:08:01,467
and I chop that up
and I chop up the herbs,
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real nice and fine.
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00:08:02,767 --> 00:08:04,867
A lot can happen
in 15 minutes.
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00:08:05,500 --> 00:08:06,667
All right.
209
00:08:07,867 --> 00:08:09,400
[Kat] I really like
a mushroom tempura,
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so I'm making
a king trumpet tempura
211
00:08:12,266 --> 00:08:15,567
with a cucumber salad
and a caviar creme fraiche.
212
00:08:15,567 --> 00:08:18,867
I love croissants.
They are a super
versatile ingredient.
213
00:08:18,867 --> 00:08:21,600
So I'm using the croissant
and the playing cards
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00:08:21,667 --> 00:08:24,467
to add a little bit
of additional texture
to my tempura.
215
00:08:26,467 --> 00:08:28,567
10 minutes remaining, chefs.
216
00:08:30,800 --> 00:08:32,600
[Andy] Now we're
cooking pasta.
217
00:08:32,667 --> 00:08:34,667
I add my pasta to the pan.
218
00:08:34,667 --> 00:08:36,867
I add the creme fraiche
from the caviar service.
219
00:08:37,967 --> 00:08:40,100
I've cooked in multiple
Michelin Star restaurants.
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00:08:40,166 --> 00:08:42,166
I've worked with some
of the best chefs
in the world.
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00:08:42,166 --> 00:08:44,000
Robuchon, Pierre Gagnaire,
222
00:08:44,066 --> 00:08:46,166
Daniel Boulud, Guy Savoy.
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00:08:46,166 --> 00:08:47,533
I bring a lot to the table.
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[Sami] I am using
the beef stuffing
from the ravioli
225
00:08:52,767 --> 00:08:55,467
to add some body to my soup.
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00:08:55,467 --> 00:08:57,567
I am no stranger
to taking risks.
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00:08:58,767 --> 00:09:00,500
I grew up in San Juan,
Puerto Rico.
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00:09:00,567 --> 00:09:04,066
I left Puerto Rico to live
the American dream,
229
00:09:04,066 --> 00:09:06,767
and 18 years later,
I am a chef.
230
00:09:07,567 --> 00:09:09,266
I think my decision paid off.
231
00:09:10,467 --> 00:09:12,266
I feel like luck is on
my side right now.
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[Day] To make this duxelle,
233
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I'm taking the beef out of
the ravioli.
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00:09:19,567 --> 00:09:21,900
I'm going to add that
to the inside of my mushrooms.
235
00:09:21,967 --> 00:09:23,667
And I have to use
these cookies,
236
00:09:23,667 --> 00:09:27,567
so I'm going to crush them up
and add them into the duxelle.
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00:09:27,567 --> 00:09:29,500
I know what I bring
to the table.
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00:09:29,567 --> 00:09:31,467
People underestimate me.
239
00:09:31,467 --> 00:09:34,200
I had an interview with
an executive corporate chef
240
00:09:34,266 --> 00:09:36,567
and he said to me,
"Your nails are too long.
241
00:09:36,567 --> 00:09:39,000
Your lashes are too long.
Why are you here?"
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00:09:39,000 --> 00:09:42,000
I told him I'm going to be
one of the greatest chefs
243
00:09:42,066 --> 00:09:43,100
there ever was.
244
00:09:43,100 --> 00:09:45,767
It's nothing. It's nothing.
245
00:09:45,767 --> 00:09:47,367
Less than five minutes
to go here.
246
00:09:47,367 --> 00:09:48,867
[Kat] Behind, behind, behind.
247
00:09:49,667 --> 00:09:51,000
[Ted] So caviar,
widely considered
248
00:09:51,000 --> 00:09:53,200
one of the most luxurious
ingredients there is,
249
00:09:53,266 --> 00:09:55,266
but is that an ingredient
that you want
250
00:09:55,266 --> 00:09:56,500
in a 20 minute
appetizer round?
251
00:09:56,567 --> 00:09:58,567
[Tiffani] You do want it in
a 20 minute appetizer round.
252
00:09:58,567 --> 00:10:01,066
You do one thing with it,
finish whatever
you're doing with it.
253
00:10:01,066 --> 00:10:02,800
[Maneet] I am so afraid
254
00:10:02,867 --> 00:10:05,000
that the flavors
these chefs are creating,
255
00:10:05,000 --> 00:10:08,000
they're going
to overshadow the caviar.
256
00:10:09,667 --> 00:10:10,834
[Kat] I'm running out of time.
257
00:10:10,834 --> 00:10:13,200
I have to get started
on my creme fraiche sauce.
258
00:10:13,266 --> 00:10:15,700
I whisk together
a creme fraiche, mayonnaise,
259
00:10:15,767 --> 00:10:20,166
caviar, lime juice,
rice wine vinegar
and fish sauce.
260
00:10:20,166 --> 00:10:22,867
-[Chris] Oh, boy.
-[Maneet] She just
put fish sauce.
261
00:10:22,867 --> 00:10:24,500
[Tiffani] You don't bring
a knife to a gunfight.
262
00:10:24,567 --> 00:10:26,667
You don't bring fish sauce
to a caviar battle.
263
00:10:26,667 --> 00:10:28,100
-You just don't.
-Boom.
264
00:10:30,667 --> 00:10:32,400
[Kat] But I tasted it
and I just realized
265
00:10:32,467 --> 00:10:33,867
that I have way
too much fish sauce.
266
00:10:33,867 --> 00:10:35,266
I am so nervous.
267
00:10:35,867 --> 00:10:37,000
My God, I'm shaking.
268
00:10:43,667 --> 00:10:46,000
Behind, behind,
behind, behind.
269
00:10:46,000 --> 00:10:48,467
[Kat] I realized that I used
way too much fish sauce
270
00:10:48,467 --> 00:10:50,967
but this is the Chopped
casino tournament.
271
00:10:50,967 --> 00:10:54,000
Like this is a no risk,
no reward game.
272
00:10:54,000 --> 00:10:56,200
[Ted] Chefs, gotta call
the two minute warning!
273
00:10:56,266 --> 00:10:59,567
[Andy] I got full confidence
that I'm going to make it
into the next round.
274
00:10:59,567 --> 00:11:01,367
[Tiffani] You get
one bet, this is it!
275
00:11:01,367 --> 00:11:03,000
You have to get past
this round.
276
00:11:03,066 --> 00:11:04,800
[Chris] Under a minute,
under a minute, chefs!
277
00:11:04,867 --> 00:11:07,166
[Sami] I top my soup
with a little drizzle
of truffle oil,
278
00:11:07,166 --> 00:11:09,567
and then I add
a dollop of caviar.
279
00:11:09,567 --> 00:11:11,667
[Maneet] Come on! [exclaims]
280
00:11:11,667 --> 00:11:12,767
Don't give up, chefs!
281
00:11:12,767 --> 00:11:14,300
[Tiffani] Push to the end.
Come on, come on, come on.
282
00:11:14,367 --> 00:11:15,567
[Day] Whew,
I'm sweating, honey.
283
00:11:15,567 --> 00:11:17,300
[Ted] All right, time to
finish up those plates, chefs.
284
00:11:17,367 --> 00:11:19,667
-Hope you guys are
playing your cards right!
-[Ted] Here we go, 10,
285
00:11:19,667 --> 00:11:21,266
nine, eight,
286
00:11:21,867 --> 00:11:23,400
seven, six,
287
00:11:23,967 --> 00:11:26,000
five, four,
288
00:11:26,066 --> 00:11:28,000
three, two,
289
00:11:28,000 --> 00:11:29,000
one.
290
00:11:30,000 --> 00:11:31,066
-Time's up.
-Whoo!
291
00:11:31,066 --> 00:11:32,567
-Yes!
-Whoo!
292
00:11:32,567 --> 00:11:34,367
-My God.
-[sighs] That was intense.
293
00:11:37,066 --> 00:11:39,500
I'm so excited 'cause I know
I'm gonna keep going
294
00:11:39,567 --> 00:11:41,500
to the next round
and win the whole thing.
295
00:11:41,567 --> 00:11:44,567
Oh, wow, you made like
an entire freaking dish.
296
00:11:45,367 --> 00:11:47,100
Andy's dish is huge.
297
00:11:47,100 --> 00:11:49,266
I wonder what the judges
are gonna say.
298
00:11:52,500 --> 00:11:55,000
[Ted] Chefs, you have arrived
at the chopping block.
299
00:11:55,066 --> 00:11:57,567
You opened your first
Casino Royale baskets
300
00:11:57,567 --> 00:12:00,300
and found beef ravioli
in a can,
301
00:12:00,367 --> 00:12:02,266
king trumpet mushrooms,
302
00:12:02,266 --> 00:12:03,767
playing card cookies,
303
00:12:03,767 --> 00:12:06,000
and a caviar service.
304
00:12:06,000 --> 00:12:09,367
Chef Andy, did you choose
to gamble out an ingredient?
305
00:12:09,367 --> 00:12:11,867
I decided to go all in
with my basket.
306
00:12:11,867 --> 00:12:14,400
So I did a king trumpet
and fusilli pasta
307
00:12:14,467 --> 00:12:17,166
with a beef ravioli ragu.
308
00:12:18,166 --> 00:12:21,166
Andy, you definitely used
the basket ingredients
309
00:12:21,166 --> 00:12:22,400
to your advantage.
310
00:12:22,467 --> 00:12:24,667
-I thank you.
-[Maneet] Fresh
cherry tomatoes
311
00:12:24,667 --> 00:12:29,100
hides that "tomato sauce" from
the beef ravioli in a can.
312
00:12:29,166 --> 00:12:30,767
I think that was really smart.
313
00:12:30,767 --> 00:12:34,266
Chef Andy, my feelings about
caviar are so amorous,
314
00:12:34,266 --> 00:12:35,767
they're inappropriate.
315
00:12:35,767 --> 00:12:38,166
[all laughing]
316
00:12:38,166 --> 00:12:39,900
There's a lightness
and a deft hand in this
317
00:12:39,967 --> 00:12:41,467
that's really, really lovely.
318
00:12:41,467 --> 00:12:43,567
It's clear that you know
how to cook,
319
00:12:43,567 --> 00:12:46,166
but I don't know that this is
an appetizer.
320
00:12:46,166 --> 00:12:49,467
It's a big bowl of pasta.
I'm also not sure it matters.
321
00:12:49,467 --> 00:12:51,867
I can't stop eating it.
322
00:12:51,867 --> 00:12:55,667
It is very good. But to me,
maybe too much caviar
in my portion,
323
00:12:55,667 --> 00:12:57,867
because there's
big clumps of it
as opposed to it
324
00:12:57,867 --> 00:12:59,467
being kind of, like,
worked through.
325
00:12:59,467 --> 00:13:00,967
But overall, it was very good.
326
00:13:00,967 --> 00:13:02,200
Thanks, Chef.
327
00:13:02,266 --> 00:13:04,700
-[Ted] Next up, Chef Sami.
-I made for you today
328
00:13:04,767 --> 00:13:07,467
a king trumpet mushroom soup
329
00:13:07,467 --> 00:13:10,900
with a hint of yuzu
and caviar on top.
330
00:13:12,300 --> 00:13:16,166
I got rid of the playing card
cookies and I got the yuzu.
331
00:13:16,166 --> 00:13:19,567
Chef Sami,
gambling for the yuzu
was a brilliant bet.
332
00:13:19,567 --> 00:13:21,467
The citrus gave a lot of
brightness in your soup,
333
00:13:21,467 --> 00:13:23,000
and that was a lovely touch.
334
00:13:23,000 --> 00:13:24,433
-Thank you.
-[Chris] I think
it's remarkable
335
00:13:24,433 --> 00:13:26,867
that you made a soup
that has this depth of flavor
in 20 minutes,
336
00:13:26,867 --> 00:13:28,467
and I also think
using the interior
337
00:13:28,467 --> 00:13:31,700
of that ravioli in a can
is a great way to mitigate
338
00:13:31,767 --> 00:13:34,100
the sort of syrupy,
sugary kind of flavor
339
00:13:34,166 --> 00:13:36,467
that that canned ravioli has.
340
00:13:36,467 --> 00:13:39,967
The idea of a mushroom soup,
I think is it's a great idea.
341
00:13:39,967 --> 00:13:42,367
That caviar is such
a beautiful
342
00:13:42,367 --> 00:13:43,967
and a delicate ingredient.
343
00:13:43,967 --> 00:13:47,367
-[Sami] Mmm-hmm.
-You went ahead and drowned
that caviar bite
344
00:13:47,367 --> 00:13:49,600
-with the truffle oil...
-Okay.
345
00:13:49,667 --> 00:13:51,967
...and the soup needs to be
a little bit more viscous.
346
00:13:51,967 --> 00:13:53,600
It is very, very thick.
347
00:13:53,667 --> 00:13:54,767
Okay.
348
00:13:54,767 --> 00:13:56,867
Next up, we'll go to Chef Day.
349
00:13:56,867 --> 00:13:59,066
I have a stuffed
king trumpet mushroom
350
00:13:59,066 --> 00:14:01,900
with beef ravioli duxelle.
351
00:14:01,967 --> 00:14:03,600
I put the caviar right on top.
352
00:14:04,567 --> 00:14:05,600
Are the cookies
in the duxelle?
353
00:14:05,667 --> 00:14:07,467
Yes, the cookies are
in the duxelle.
354
00:14:07,467 --> 00:14:09,266
I think you should've gambled
those cookies away.
355
00:14:10,300 --> 00:14:12,000
It's a good bite,
but then you get
356
00:14:12,066 --> 00:14:15,100
this sort of after note
of artificial sweetness.
357
00:14:15,967 --> 00:14:17,066
Heard you.
358
00:14:17,066 --> 00:14:18,767
I love the idea
of this entire dish.
359
00:14:18,767 --> 00:14:20,100
I think it's great.
360
00:14:20,100 --> 00:14:23,500
To me, I do think that
the king trumpet mushrooms
361
00:14:23,567 --> 00:14:25,000
when you seared them,
362
00:14:25,066 --> 00:14:27,100
there was too much oil
in the pan.
363
00:14:27,100 --> 00:14:31,266
And then you went ahead
and cooked the duxelle in oil.
364
00:14:31,266 --> 00:14:33,600
So now you're giving me
oil on oil.
365
00:14:33,667 --> 00:14:35,200
[Tiffani] Maneet's
totally right.
366
00:14:35,266 --> 00:14:37,066
But I think the choice
of the plate is great.
367
00:14:37,066 --> 00:14:38,367
It's very, it's, like,
high end.
368
00:14:38,367 --> 00:14:40,667
It's very like the vibe of
something you would get
369
00:14:40,667 --> 00:14:42,900
-in a casino for an appetizer.
-Thank you very much.
370
00:14:42,967 --> 00:14:43,967
[Ted] All right.
371
00:14:43,967 --> 00:14:45,767
Next up, chef Kat.
372
00:14:45,767 --> 00:14:49,266
Um, I made king trumpet
tempura with caviar
373
00:14:49,266 --> 00:14:53,867
and creme fraiche sauce
and a light cucumber salad.
374
00:14:53,867 --> 00:14:57,000
I got rid of my beef ravioli,
and I got croissants.
375
00:14:58,967 --> 00:15:00,467
[Chris] My favorite thing
is this tempura batter.
376
00:15:00,467 --> 00:15:03,266
Usage of the croissant
in the tempura batter,
that is brilliant.
377
00:15:03,266 --> 00:15:04,300
Thank you.
378
00:15:04,367 --> 00:15:05,967
Can you talk us through
the creme fraiche?
379
00:15:05,967 --> 00:15:08,967
This is a creme fraiche
from the caviar service,
380
00:15:08,967 --> 00:15:12,400
caviar and fish sauce
and chives.
381
00:15:12,467 --> 00:15:14,667
Um, fish sauce
and caviar together,
382
00:15:14,667 --> 00:15:16,600
they're, like, competing.
383
00:15:16,667 --> 00:15:20,600
To me, I feel like
I'm at a buffet line
in a casino.
384
00:15:20,667 --> 00:15:22,867
And I have taken three
different ingredients
385
00:15:22,867 --> 00:15:26,367
-which are not supposed to be
presented together as a dish.
-Got it.
386
00:15:26,367 --> 00:15:28,867
It seems like we're being
a little harsh, guys, like,
387
00:15:28,867 --> 00:15:31,567
this is a big tournament.
It starts at 25 grand.
388
00:15:31,567 --> 00:15:33,867
And for you guys
to take the house down,
you got to bring it.
389
00:15:34,600 --> 00:15:36,467
-I know.
-[Ted] All right chefs.
390
00:15:37,967 --> 00:15:39,900
Nothing risked,
nothing gained,
391
00:15:39,967 --> 00:15:42,767
but one culinary gambler
cannot continue.
392
00:15:44,867 --> 00:15:47,600
The judges, they said,
you know, the portion size
was a little big,
393
00:15:47,667 --> 00:15:51,100
but I think it's between
Kat and chef Sami.
394
00:15:51,100 --> 00:15:53,300
I am a sack of nerves
right now.
395
00:15:53,367 --> 00:15:54,700
Luck, be a lady tonight.
396
00:16:05,200 --> 00:16:08,667
So whose dish is on
the chopping block?
397
00:16:16,667 --> 00:16:18,667
Chef Sami,
you've been chopped.
398
00:16:18,667 --> 00:16:20,367
-Judges?
-[Tiffani] Chef Sami,
399
00:16:20,367 --> 00:16:22,867
the texture of your soup
was thicker than it should be.
400
00:16:22,867 --> 00:16:25,166
And the truffle oil
on top of the caviar
401
00:16:25,166 --> 00:16:26,867
made the caviar inedible.
402
00:16:26,867 --> 00:16:30,200
And so, we had to chop you.
403
00:16:30,266 --> 00:16:32,867
Well, thank you so much
for the opportunity.
404
00:16:32,867 --> 00:16:36,367
Lady Luck was not
on my side today
for sure. [laughs]
405
00:16:36,367 --> 00:16:38,767
I am walking out
with my head high.
406
00:16:38,767 --> 00:16:40,400
This is not the end of me.
407
00:16:42,367 --> 00:16:46,000
Chef Kat, chef Andy, chef Day,
are you ready?
408
00:16:48,367 --> 00:16:50,066
Please open
your entree baskets.
409
00:16:51,200 --> 00:16:52,400
Ooh.
410
00:16:52,467 --> 00:16:55,066
[Ted] And you're looking
at pork uterus...
411
00:16:55,066 --> 00:16:57,000
[Andy] I see pork uterus
and I'm like,
412
00:16:57,066 --> 00:16:59,900
[hums sad music]
413
00:16:59,967 --> 00:17:01,000
[laughs]
414
00:17:01,066 --> 00:17:02,500
[Ted] ...okra...
415
00:17:02,567 --> 00:17:04,166
[Day] I do like okra.
416
00:17:04,166 --> 00:17:06,066
-[Ted] ...hoisin sauce...
-Hoisin.
417
00:17:07,567 --> 00:17:09,367
[Ted] ...and truffle
mac and cheese.
418
00:17:12,100 --> 00:17:13,000
Challenge.
419
00:17:13,066 --> 00:17:14,567
Okay, chef Kat?
420
00:17:14,567 --> 00:17:16,400
I'm gonna get rid
of the pork uterus.
421
00:17:16,467 --> 00:17:17,700
Yes, thank you, Ted.
422
00:17:17,767 --> 00:17:19,000
Excellent, more for me.
423
00:17:19,066 --> 00:17:20,767
[all laughing]
424
00:17:20,767 --> 00:17:23,467
-Chef Day?
-I'm not big on
Asian cuisines,
425
00:17:23,467 --> 00:17:26,867
so I'm going to gamble
away hoisin sauce.
426
00:17:26,867 --> 00:17:28,467
Chef Andy, what are
your thoughts?
427
00:17:28,467 --> 00:17:30,767
Well, that pork uterus
is a little overwhelming,
428
00:17:30,767 --> 00:17:33,166
and I think it's time
to hit the tables.
429
00:17:33,166 --> 00:17:35,166
Then to the roulette table
for us.
430
00:17:35,166 --> 00:17:37,600
-[Tiffani laughing] Let's go.
-[Maneet] Okay, let's play.
431
00:17:38,700 --> 00:17:41,066
-[Andy] Whoo, all right.
-[Day] Yes.
432
00:17:41,066 --> 00:17:43,266
Okay, chef Andy, time for you
to give it a spin.
433
00:17:43,266 --> 00:17:45,100
Gonna go black, Ted.
434
00:17:45,166 --> 00:17:46,867
[Ted] All right, here we go.
Chef Andy.
435
00:17:46,867 --> 00:17:48,900
-Come on, black.
Come on, black.
-[all cheering]
436
00:17:48,967 --> 00:17:50,667
-Mama needs
a new pair of uterus.
-Come on.
437
00:17:50,667 --> 00:17:52,100
[Andy] Let's go,
let's go, let's go, let's go.
438
00:17:52,100 --> 00:17:53,767
-[exclaiming]
-Red.
439
00:17:53,767 --> 00:17:55,567
[all exclaiming]
440
00:17:55,567 --> 00:17:56,767
[Ted] Unfortunately,
you have to choose
441
00:17:56,767 --> 00:17:58,967
from the unlucky ingredients.
442
00:17:58,967 --> 00:18:00,100
Seven.
443
00:18:01,000 --> 00:18:03,166
[Ted] Limburger cheese!
444
00:18:03,166 --> 00:18:05,600
-[Day] Ooh.
-Better than pork uterus.
445
00:18:05,667 --> 00:18:07,400
[Tiffani] It's a
tough ingredient
in the Chopped kitchen.
446
00:18:07,467 --> 00:18:10,300
It's funky cheese.
It smells like, um, some socks
447
00:18:10,367 --> 00:18:12,000
that might have been left
around the house.
448
00:18:12,066 --> 00:18:13,500
[all laughing]
449
00:18:13,500 --> 00:18:15,867
-That's one way to put it.
-[Maneet] That's one way
to put it, yes.
450
00:18:15,867 --> 00:18:18,000
You are next, chef Day.
451
00:18:18,000 --> 00:18:20,467
I'm gonna go ahead and choose
my favorite color, red.
452
00:18:20,467 --> 00:18:22,867
-See what happens
with you, chef Day.
-[all cheering]
453
00:18:22,867 --> 00:18:24,767
-[Ted] Here we go.
-[Tiffani] Go, go, go!
454
00:18:24,767 --> 00:18:26,100
-[Day] Red, red, red!
-[Ted] All right, it's red!
455
00:18:26,166 --> 00:18:28,266
[all cheering]
456
00:18:28,266 --> 00:18:29,367
-Yes!
-Congratulations.
457
00:18:29,367 --> 00:18:30,467
-Yes
-All right, all right.
458
00:18:30,467 --> 00:18:31,533
-Okay.
-Yes!
459
00:18:31,567 --> 00:18:34,667
Chef Day, you get to choose
from the lucky side.
460
00:18:34,667 --> 00:18:38,266
I'm gonna go with
lucky number four.
461
00:18:38,266 --> 00:18:40,400
-And you got a charcuterie.
-[all exclaiming]
462
00:18:40,467 --> 00:18:41,900
[all cheering]
463
00:18:41,967 --> 00:18:43,667
-[Chris] Oh, my God.
-Okay.
464
00:18:43,667 --> 00:18:45,300
[Chris] Now that
is luck, right?
465
00:18:45,367 --> 00:18:46,667
All these house cured
beautiful meats,
466
00:18:46,667 --> 00:18:48,266
all these great cheeses.
467
00:18:48,266 --> 00:18:50,367
All right, Chef Kat,
it is your turn.
468
00:18:50,367 --> 00:18:52,367
Black was good for me
last time.
469
00:18:52,367 --> 00:18:53,500
So, go again.
470
00:18:53,567 --> 00:18:54,767
[Ted] All right.
Here you go, Kat.
471
00:18:54,767 --> 00:18:56,266
No red, baby! Uh-uh!
472
00:18:56,266 --> 00:18:57,567
[Tiffani] Here we go,
here we go, here we go!
473
00:18:57,567 --> 00:18:59,367
-Red.
-[all exclaiming]
474
00:18:59,367 --> 00:19:02,000
[Ted] Chef Kat, unfortunately,
we have to ask you to choose
475
00:19:02,000 --> 00:19:04,367
from the less lucky side.
476
00:19:04,367 --> 00:19:05,767
Number nine, Ted.
477
00:19:07,066 --> 00:19:08,500
Black chicken.
478
00:19:10,367 --> 00:19:11,800
[Maneet] The issue
with black chicken
479
00:19:11,867 --> 00:19:12,867
is that it's very tough,
480
00:19:12,867 --> 00:19:16,567
so it takes hours
to braise and break down,
481
00:19:16,567 --> 00:19:18,266
and you have only 30 minutes.
482
00:19:19,066 --> 00:19:20,467
I understand.
483
00:19:20,467 --> 00:19:23,667
The three of you
have 30 minutes
to make your entrees.
484
00:19:24,667 --> 00:19:25,600
The clock starts...
485
00:19:26,667 --> 00:19:27,667
-...now.
-[Tiffani] All right!
486
00:19:27,667 --> 00:19:29,000
Let's go!
487
00:19:29,066 --> 00:19:31,166
[Kat] Come on,
chefs, let's go.
488
00:19:34,266 --> 00:19:36,266
[Chris] As challenging
as this pork uterus is,
489
00:19:36,266 --> 00:19:39,367
the black chicken is also
very, very unlucky...
490
00:19:39,367 --> 00:19:40,567
-[Tiffani] Yeah.
-...potentially.
491
00:19:40,567 --> 00:19:42,500
[Ted] What meat is there
is very stringy and tough.
492
00:19:42,567 --> 00:19:46,767
Part of the fowl family
and it's on the fouler side
for chicken.
493
00:19:46,767 --> 00:19:49,300
-I could see that one
coming a mile away.
-A mile away.
494
00:19:49,367 --> 00:19:50,867
This thing is gnarly.
495
00:19:50,867 --> 00:19:52,867
What worries me
about the black chicken
496
00:19:52,867 --> 00:19:54,700
is I don't have enough time
497
00:19:54,767 --> 00:19:57,367
to make it really,
really delicious.
498
00:19:57,367 --> 00:19:59,900
But I saw the okra,
and I immediately
thought gumbo
499
00:19:59,967 --> 00:20:03,000
because it's typically
thickened with okra,
500
00:20:03,000 --> 00:20:06,000
so I'm making a spicy
black chicken gumbo
501
00:20:06,066 --> 00:20:07,767
with chorizo and okra.
502
00:20:07,767 --> 00:20:08,800
Right behind.
503
00:20:09,967 --> 00:20:11,400
[Kat] I'm going to use
the black chicken
504
00:20:11,467 --> 00:20:13,567
to fortify a stock.
505
00:20:14,400 --> 00:20:17,667
My onions,
my peppers, my okra.
506
00:20:17,667 --> 00:20:19,667
I have my rice going.
I have my gumbo going.
507
00:20:19,667 --> 00:20:21,166
I'm feeling good
at this point.
508
00:20:22,467 --> 00:20:24,400
[Tiffani] So, chef Day
took a gamble,
509
00:20:24,467 --> 00:20:27,166
got rid of the hoisin
instead of the pork uterus.
510
00:20:27,166 --> 00:20:29,367
Not the choice I would have
made to keep the pork uterus.
511
00:20:29,367 --> 00:20:31,500
This is truly an ingredient
I would not know what
to do with.
512
00:20:32,700 --> 00:20:34,200
[Day] The judges
are surprised that
513
00:20:34,266 --> 00:20:35,700
I've gambled away the hoisin,
514
00:20:35,767 --> 00:20:39,000
but I'm from Haiti and pork
is something that
515
00:20:39,066 --> 00:20:41,467
we put into everything
that we do.
516
00:20:41,467 --> 00:20:43,066
-Wow.
-[Andy] How's that working
over there for you?
517
00:20:43,066 --> 00:20:45,367
It's interesting.
It smells crazy.
518
00:20:45,367 --> 00:20:46,767
I've smelled worse.
519
00:20:46,767 --> 00:20:51,767
I'm making stewed pork uterus
with Haitian style sauce,
520
00:20:51,767 --> 00:20:55,867
truffle jasmine rice,
and charred okra.
521
00:20:55,867 --> 00:20:59,967
I'm hoping that making a stew
cooks the pork uterus
522
00:20:59,967 --> 00:21:01,166
until it gets tender.
523
00:21:01,166 --> 00:21:02,967
Nothing wrong with
a little pork on my fork.
524
00:21:03,800 --> 00:21:05,200
[Andy] It's funky.
525
00:21:05,200 --> 00:21:06,867
[Tiffani] Look,
there are people that love
stinky cheese.
526
00:21:06,867 --> 00:21:07,900
I'm one of them.
527
00:21:07,900 --> 00:21:10,867
If all the funky, stinky
cheeses chose a king.
528
00:21:11,767 --> 00:21:12,767
Limburger.
529
00:21:13,367 --> 00:21:14,934
Whoo, let's go!
530
00:21:14,934 --> 00:21:18,900
Grab some gruyere,
grab the Limburger,
get a little stock going.
531
00:21:18,967 --> 00:21:22,200
I'm going to make
a Limburger and okra stew
532
00:21:22,266 --> 00:21:24,667
with some sausage
and red potatoes.
533
00:21:25,967 --> 00:21:29,100
[Ted] All right, chefs,
you are down
to 20 minutes here.
534
00:21:29,166 --> 00:21:30,800
[Day] Behind. Coming through.
535
00:21:32,000 --> 00:21:35,100
[Maneet] With Andy,
he is making an okra stew.
536
00:21:35,166 --> 00:21:39,367
The trick with okra is that
it is a very slimy vegetable
537
00:21:39,367 --> 00:21:41,400
if people don't know
how to cook it properly.
538
00:21:42,100 --> 00:21:43,266
Right behind!
539
00:21:44,367 --> 00:21:46,900
[Day] Because okra tends
to be a bit tough,
540
00:21:46,967 --> 00:21:49,900
I'm going to get a nice,
hard sear on them,
541
00:21:49,967 --> 00:21:51,867
and then I finish cooking it
in the oven.
542
00:21:54,700 --> 00:21:57,367
What I feel is most unique
about Haitian cooking
543
00:21:57,367 --> 00:22:00,100
is that there is a lot of
French technique used.
544
00:22:00,166 --> 00:22:04,066
So I'm going to make epis,
which is like
a Haitian sofrito.
545
00:22:04,066 --> 00:22:06,166
It's got tons of herbs
in it, olive oil,
546
00:22:06,166 --> 00:22:07,600
all blended up together.
547
00:22:07,600 --> 00:22:11,800
Anything you put this on
is sure to taste great,
even pork uterus.
548
00:22:14,667 --> 00:22:18,000
I add a pork uterus
with my epis.
549
00:22:18,000 --> 00:22:19,767
I'm going to throw
that into the pan.
550
00:22:19,767 --> 00:22:22,567
Make sure that
those flavors are nice
and deep and developed.
551
00:22:24,000 --> 00:22:29,367
[Maneet] So, hoisin sauce
is sauce made with
fermented soybean,
552
00:22:29,367 --> 00:22:33,700
and it just has this
beautiful umami-ish flavor.
553
00:22:33,767 --> 00:22:36,967
I am rolling on my stew here.
554
00:22:36,967 --> 00:22:40,767
With the hoisin,
I am adding it to the gumbo
555
00:22:40,767 --> 00:22:42,667
just to round it out,
give a little bit of sweetness
556
00:22:42,667 --> 00:22:43,800
to balance out the spice.
557
00:22:44,867 --> 00:22:47,166
I think Lady Luck's
on my side right now.
558
00:22:47,166 --> 00:22:49,467
[Andy] I've got
cheesy okra stew.
559
00:22:49,467 --> 00:22:51,400
It's going to be funky,
What else can I do with it?
560
00:22:51,467 --> 00:22:53,100
Hoisin, oh, that's
gonna brighten up,
561
00:22:53,100 --> 00:22:55,900
It's gonna sweeten it,
A little less funkiness to it.
562
00:22:58,100 --> 00:23:00,767
All right, chefs.
You're just under
the 10 minute mark here.
563
00:23:01,300 --> 00:23:02,533
Whew, baby.
564
00:23:02,567 --> 00:23:06,767
This is a whole thing, honey.
I am sweating, you sweating?
565
00:23:06,767 --> 00:23:08,900
I'm adding the prosciutto
and the salami
566
00:23:08,967 --> 00:23:10,700
from the charcuterie board
into my sauce
567
00:23:10,767 --> 00:23:12,867
just to continue to develop
the flavor.
568
00:23:12,867 --> 00:23:14,467
I think the truffle
mac and cheese
569
00:23:14,467 --> 00:23:15,767
is such a fun ingredient.
570
00:23:15,767 --> 00:23:18,667
What makes this
absolutely awesome is the fact
571
00:23:18,667 --> 00:23:20,367
that there are fresh truffles
which are used on it.
572
00:23:20,367 --> 00:23:21,867
[Ted] Well, so why not
just grab the truffles
573
00:23:21,867 --> 00:23:24,900
-off the top and run?
-Exactly.
574
00:23:24,967 --> 00:23:26,567
I don't want to use
the mac and cheese.
575
00:23:26,567 --> 00:23:28,400
I'm just going to sauté
my truffle
576
00:23:28,467 --> 00:23:30,500
and incorporate the truffle
into my rice.
577
00:23:30,567 --> 00:23:32,367
Behind.
578
00:23:32,367 --> 00:23:34,000
[Kat] I take all the truffles
off the top.
579
00:23:34,066 --> 00:23:35,767
I chopped them up,
I actually add that
580
00:23:35,767 --> 00:23:37,967
to the gumbo base.
581
00:23:37,967 --> 00:23:39,467
[sighing] Okay, let's see.
582
00:23:41,467 --> 00:23:44,000
Then I added
that mac and cheese
and black chicken stock
583
00:23:44,066 --> 00:23:45,700
into the blender.
584
00:23:47,800 --> 00:23:50,667
[Andy] I'm going to put
my arugula salad
right on top of the stew.
585
00:23:50,667 --> 00:23:52,467
I add the truffle
from my mac and cheese.
586
00:23:52,467 --> 00:23:53,967
[Tiffani] Okay, come on!
587
00:23:53,967 --> 00:23:56,166
[Ted] One minute to go, chefs.
588
00:23:56,166 --> 00:23:57,667
-[Maneet] Come on, chefs!
-Come on, guys.
589
00:23:57,667 --> 00:23:59,367
Stakes are high!
590
00:24:00,066 --> 00:24:01,200
[Andy] Soup's on.
591
00:24:01,867 --> 00:24:02,900
Under a minute.
592
00:24:02,967 --> 00:24:04,300
Heard.
593
00:24:04,367 --> 00:24:05,567
[Ted] All right, chefs,
you can bet
594
00:24:05,567 --> 00:24:08,100
that clock's not lying!
595
00:24:08,100 --> 00:24:09,500
-10...
-[Tiffani exclaims]
596
00:24:09,567 --> 00:24:11,000
[Ted] ...nine, eight,
597
00:24:11,667 --> 00:24:13,367
seven, six,
598
00:24:14,066 --> 00:24:16,166
five, four,
599
00:24:16,166 --> 00:24:18,266
three, two,
600
00:24:18,266 --> 00:24:19,800
one.
601
00:24:19,867 --> 00:24:21,467
-Time's up.
-Whoo!
602
00:24:21,467 --> 00:24:22,967
[judges clapping]
603
00:24:24,867 --> 00:24:27,367
[Andy] Wow,
stew in 30 minutes.
604
00:24:27,367 --> 00:24:29,100
I think we've got
a winner right here.
605
00:24:29,166 --> 00:24:31,500
-Damn, that looks pretty.
-It's funky.
606
00:24:32,467 --> 00:24:34,567
[Kat] Andy's entree
is beautiful.
607
00:24:34,567 --> 00:24:37,900
Suddenly I worried
that my dish is not
608
00:24:37,967 --> 00:24:40,367
an elegant enough entree.
609
00:24:40,367 --> 00:24:41,700
[sighs]
610
00:24:51,266 --> 00:24:53,467
Chefs, for your second set
of ingredients,
611
00:24:53,467 --> 00:24:58,667
we gave you pork uterus,
okra, hoisin sauce,
612
00:24:58,667 --> 00:25:01,000
and truffle mac and cheese.
613
00:25:01,000 --> 00:25:02,166
Of course, you had the option
614
00:25:02,166 --> 00:25:05,266
to scrap one ingredient
or replace it.
615
00:25:05,266 --> 00:25:07,367
Please remind us
what you did, chef Day.
616
00:25:07,367 --> 00:25:10,166
Well, I gambled away
the hoisin sauce,
617
00:25:10,166 --> 00:25:13,767
and in its place, I won
a beautiful charcuterie board.
618
00:25:13,767 --> 00:25:16,100
Okay, so what did
you end up making?
619
00:25:16,166 --> 00:25:21,867
I have a stewed pork uterus
with truffle jasmine rice
620
00:25:21,867 --> 00:25:23,567
with some charred okra.
621
00:25:26,667 --> 00:25:30,266
Day, the sauce
is absolutely delicious.
622
00:25:30,266 --> 00:25:31,867
The okra is beautiful.
623
00:25:31,867 --> 00:25:35,100
Just the char on it is
absolutely gorgeous.
624
00:25:35,166 --> 00:25:38,800
But the pork uterus needed
to be cooked a lot more.
625
00:25:40,000 --> 00:25:42,800
I think it's salting it
and just,
626
00:25:42,867 --> 00:25:45,000
like, cutting it into,
like, the finest bits, right?
627
00:25:45,066 --> 00:25:47,967
To where it becomes
a thickener for the stew.
628
00:25:47,967 --> 00:25:49,400
-Does that makes sense?
-It makes sense.
629
00:25:49,467 --> 00:25:51,667
I also think the truffle mac
and cheese is really nowhere
630
00:25:51,667 --> 00:25:52,767
to be found here.
631
00:25:52,767 --> 00:25:54,166
-But the flavors
are really nice.
-Thank you.
632
00:25:54,166 --> 00:25:56,266
This pork uterus, you know...
633
00:25:57,400 --> 00:26:00,567
I don't hate it.
It is just really tough.
634
00:26:00,567 --> 00:26:01,667
There's just no getting
around it.
635
00:26:01,667 --> 00:26:03,900
But your development
of flavors is great.
636
00:26:03,967 --> 00:26:05,767
The use of the charcuterie
is great.
637
00:26:05,767 --> 00:26:08,166
Overall, this has got some
great, great dynamite flavor.
638
00:26:08,166 --> 00:26:10,667
-Thank you.
-[Ted] Thank you, chef Day.
639
00:26:10,667 --> 00:26:14,166
-Next, chef Andy.
-Well, I gambled away
that pork uterus
640
00:26:14,166 --> 00:26:16,166
and I got...
641
00:26:16,166 --> 00:26:19,066
Got that funky cheese,
and, you know, I decided
to embrace the funk.
642
00:26:19,066 --> 00:26:22,266
You guys have a Limburger
and okra stew.
643
00:26:24,066 --> 00:26:25,867
I think the leaning into
the Limburger
644
00:26:25,867 --> 00:26:27,467
and making that stock
was really smart.
645
00:26:27,467 --> 00:26:29,867
Like, you took all your chips
and put them in the middle,
646
00:26:29,867 --> 00:26:31,266
and I think there's
something about it
647
00:26:31,266 --> 00:26:33,200
that's really courageous
and really works.
648
00:26:33,266 --> 00:26:34,266
Thank you.
649
00:26:34,266 --> 00:26:37,567
You did not have
a focal point in the basket,
650
00:26:37,567 --> 00:26:38,700
and you created that.
651
00:26:38,767 --> 00:26:41,000
I like the idea of
the salad on top
652
00:26:41,066 --> 00:26:44,100
just to use the truffles.
I think really smart.
653
00:26:44,100 --> 00:26:47,266
I like the interplay between
the sauce and the sausage,
654
00:26:47,266 --> 00:26:50,967
the bites of okra I'm getting
really compliment the stew.
655
00:26:50,967 --> 00:26:52,900
But it feels like something
that you had to really
656
00:26:52,967 --> 00:26:54,500
cook this out
a little bit longer.
657
00:26:54,567 --> 00:26:57,000
You would have something
really spectacular.
As it is, it's good.
658
00:26:57,000 --> 00:26:59,467
But it just it does seem
a bit under seasoned.
659
00:26:59,467 --> 00:27:01,900
-Thank you.
-[Ted] Okay, Chef Andy.
Thank you.
660
00:27:01,967 --> 00:27:03,467
Finally, chef Kat.
661
00:27:03,467 --> 00:27:09,667
So I rejected the pork uterus,
and I got black chicken.
662
00:27:09,667 --> 00:27:12,667
I made a spicy gumbo
inspired stew.
663
00:27:14,000 --> 00:27:16,400
The flavors are great
and I appreciate using
664
00:27:16,467 --> 00:27:18,667
the black chicken
for the fortification
665
00:27:18,667 --> 00:27:20,166
of the stock in the broth.
666
00:27:20,166 --> 00:27:21,967
Totally get that and I think
that's a smart play.
667
00:27:21,967 --> 00:27:24,467
You're speaking my language.
This feels like a Sunday
668
00:27:24,467 --> 00:27:25,634
-afternoon...
-Comfort food.
669
00:27:25,634 --> 00:27:27,767
[Chris] Comfort, yeah, I mean,
this is very comforting.
670
00:27:27,767 --> 00:27:29,266
The rice
is beautifully cooked.
671
00:27:29,266 --> 00:27:31,266
It's just satisfying.
672
00:27:31,266 --> 00:27:33,967
I mean, there definitely is
a lot of yumminess
673
00:27:33,967 --> 00:27:35,166
going on over here.
674
00:27:35,166 --> 00:27:38,967
To me, I do think that
the okra is
675
00:27:38,967 --> 00:27:40,467
a missed opportunity.
676
00:27:40,467 --> 00:27:43,767
I am literally fishing
for okra over here.
677
00:27:43,767 --> 00:27:46,700
-Hmm.
-[Maneet] So either
there wasn't enough,
678
00:27:46,767 --> 00:27:49,266
or I didn't get enough.
679
00:27:49,266 --> 00:27:51,767
-All right.
Chef Kat, thank you.
-[Kat] Thank you.
680
00:27:54,667 --> 00:27:56,367
[Day] I brought
a lot of flavor
681
00:27:56,367 --> 00:27:58,467
and showcased
a lot of my heritage.
682
00:27:58,467 --> 00:28:00,800
I think chef Andy's
going to be chopped.
683
00:28:00,867 --> 00:28:04,467
I think that there was
a lot of mixed reviews
about his dish.
684
00:28:04,467 --> 00:28:06,266
[Andy] I agree with
all the judges' critiques.
685
00:28:06,266 --> 00:28:09,000
They definitely needed
more time flavors to develop,
686
00:28:09,000 --> 00:28:10,100
so I'm very nervous.
687
00:28:10,100 --> 00:28:11,567
We'll see how this plays out.
688
00:28:26,767 --> 00:28:30,467
So whose dish was
on the chopping block?
689
00:28:38,166 --> 00:28:40,467
Chef Day, you've been chopped.
690
00:28:40,467 --> 00:28:42,467
-Judges?
-[Maneet] Chef Day,
691
00:28:42,467 --> 00:28:45,266
the pork uterus was
really tough to eat,
692
00:28:45,266 --> 00:28:48,967
and the truffle
mac and cheese
got lost in the rice.
693
00:28:48,967 --> 00:28:51,667
So for these reasons,
we have to chop you.
694
00:28:52,567 --> 00:28:54,133
Thank you.
695
00:28:54,133 --> 00:28:57,233
I wish I would have gambled
away the pork uterus.
696
00:28:57,233 --> 00:29:00,300
But I will be back and I will
absolutely take the win home.
697
00:29:04,000 --> 00:29:07,734
Chef Kat, chef Andy,
do you consider
yourselves lucky
698
00:29:07,734 --> 00:29:09,066
to have made it this far?
699
00:29:09,066 --> 00:29:10,767
I make my own luck, Ted.
700
00:29:10,834 --> 00:29:12,000
I've been lucky so far,
701
00:29:12,000 --> 00:29:13,266
but I got some tricks
in my back pocket.
702
00:29:13,266 --> 00:29:15,166
[Ted] Okay. Final baskets.
703
00:29:17,500 --> 00:29:18,667
Let's hit it!
704
00:29:19,266 --> 00:29:20,667
Whoa. Oh, my gosh.
705
00:29:20,667 --> 00:29:23,400
[Ted] And you've got
wafer cigars,
706
00:29:24,033 --> 00:29:25,367
rotisserie chicken...
707
00:29:25,367 --> 00:29:26,467
[Kat laughs]
708
00:29:26,467 --> 00:29:27,834
[Andy] That's interesting.
709
00:29:27,834 --> 00:29:29,233
[Ted] ...cherries...
710
00:29:29,767 --> 00:29:31,066
[Andy] Cherries.
711
00:29:31,066 --> 00:29:33,867
-[Ted] ...and a gold bling
espresso martini.
-[Andy] Ooh.
712
00:29:35,300 --> 00:29:38,233
Chef Kat, what ingredient
would you like to swap out?
713
00:29:38,233 --> 00:29:40,567
It's called winner, winner,
chicken dinner,
714
00:29:40,567 --> 00:29:42,500
not winner, winner
chicken dessert, Ted.
715
00:29:42,567 --> 00:29:43,867
[laughing]
716
00:29:43,867 --> 00:29:46,767
-What do you think, chef?
-That chicken does not belong.
717
00:29:46,834 --> 00:29:50,233
Let's go back
to the roulette table
and spin for a change.
718
00:29:51,400 --> 00:29:54,367
We're calling this
the double down dessert round.
719
00:29:54,367 --> 00:29:57,033
-Ooh.
-[Ted] If you don't win
at the roulette wheel,
720
00:29:57,033 --> 00:29:59,467
we're going to give you
a chance to double down
721
00:29:59,467 --> 00:30:01,300
by playing the slots.
722
00:30:01,367 --> 00:30:02,567
Cha-ching-ching!
723
00:30:02,567 --> 00:30:05,600
Win there, and you get a lucky
replacement ingredient,
724
00:30:05,667 --> 00:30:08,166
but if you lose,
725
00:30:08,233 --> 00:30:10,033
we're going to give you
726
00:30:10,033 --> 00:30:13,266
the worst ingredient
we could think of.
727
00:30:16,000 --> 00:30:17,867
Andy, it's your turn first.
728
00:30:17,934 --> 00:30:19,066
I'll go with black again.
729
00:30:19,066 --> 00:30:20,867
[Tiffani] Letting it ride!
730
00:30:20,934 --> 00:30:22,166
-Let's do it.
-[Maneet] Whoo!
731
00:30:22,233 --> 00:30:24,300
-Go, go, go, go.
-[Tiffani] Let's go, black!
732
00:30:24,367 --> 00:30:25,367
[Tiffani] Come on, black.
733
00:30:25,367 --> 00:30:28,500
-[all exclaiming]
-[Ted] No, red it is.
734
00:30:28,567 --> 00:30:31,500
Chef Andy, would you prefer
to choose from
735
00:30:31,567 --> 00:30:34,667
an unlucky ingredient
or double down
736
00:30:34,667 --> 00:30:35,767
at the slot machine?
737
00:30:36,834 --> 00:30:38,734
Go with the unlucky
ingredient today.
738
00:30:38,734 --> 00:30:40,033
Number seven.
739
00:30:41,400 --> 00:30:42,867
Fermented butter.
740
00:30:42,867 --> 00:30:44,333
Ooh.
741
00:30:44,333 --> 00:30:47,400
[Tiffani] So fermented butter
has a good amount
of, like, funkiness.
742
00:30:47,467 --> 00:30:49,367
It's got a little bit
of gamey quality.
743
00:30:49,367 --> 00:30:51,133
It's the Limburger of butter
if you will.
744
00:30:51,133 --> 00:30:52,133
[Maneet laughs]
745
00:30:52,133 --> 00:30:54,867
[Ted] All right, chef Kat.
Going with red?
746
00:30:54,934 --> 00:30:56,734
-[sighs] God, okay.
-[all cheering]
747
00:30:56,734 --> 00:30:58,667
-Come on! Come on!
-Come on, red!
748
00:30:58,734 --> 00:31:01,066
Come on, red. Come on, red.
Come on, red.
749
00:31:01,066 --> 00:31:02,367
-[all exclaiming]
-[Tiffani] Black. Oh!
750
00:31:02,367 --> 00:31:03,500
-Black.
-[Chris] It's black.
751
00:31:03,567 --> 00:31:05,467
Luck is not being a lady.
752
00:31:05,467 --> 00:31:07,367
-Double down. Double down.
-Double down. Double down.
753
00:31:07,367 --> 00:31:08,500
All right, all right,
754
00:31:08,567 --> 00:31:10,066
I'll do the slot.
I'll do the slot!
755
00:31:10,066 --> 00:31:12,567
-You're doing it for you.
-Let's go.
756
00:31:12,567 --> 00:31:13,867
Okay, guys.
757
00:31:13,867 --> 00:31:16,367
I know it's risky,
but if I get a lucky
ingredient,
758
00:31:16,367 --> 00:31:17,767
I can crush him.
759
00:31:17,834 --> 00:31:21,033
If you get any two symbols
on this pay line,
760
00:31:21,033 --> 00:31:23,967
you get to pull
from the lucky ingredients.
761
00:31:23,967 --> 00:31:26,467
-Right.
-If you don't, you get
the worst ingredient
762
00:31:26,467 --> 00:31:28,166
we could come up with.
763
00:31:36,300 --> 00:31:40,066
[all exclaiming]
764
00:31:40,066 --> 00:31:42,266
[Ted] Maneet, would you please
do the honors and bring us
765
00:31:42,266 --> 00:31:44,500
the worst ingredient ever?
766
00:31:46,767 --> 00:31:49,033
[Maneet] These are
cow eyeballs.
767
00:31:51,367 --> 00:31:52,400
Oh, no.
768
00:31:52,467 --> 00:31:54,834
Cow eyeballs.
769
00:31:54,834 --> 00:31:57,467
-Hard to see how this
is gonna go well for you.
-[laughs]
770
00:31:57,467 --> 00:31:58,867
I'm at a loss for words.
771
00:31:58,867 --> 00:32:00,300
[Maneet] They have
been cooked.
772
00:32:00,367 --> 00:32:02,867
They are going to
be very challenging
773
00:32:02,867 --> 00:32:06,500
to incorporate in a dessert
or food in general.
774
00:32:06,567 --> 00:32:10,166
At this point, I am just
about to throw in the towel.
775
00:32:10,233 --> 00:32:14,100
30 minutes on the clock.
Dessert round starts now.
776
00:32:14,100 --> 00:32:16,000
-[Chris] All right.
-[Maneet] Go, go, go.
777
00:32:16,000 --> 00:32:17,367
[Tiffani] Let's go, guys.
778
00:32:19,467 --> 00:32:22,400
So what do you do
with eyeballs?
779
00:32:22,467 --> 00:32:25,767
The big challenge is going
to be the texture.
780
00:32:25,767 --> 00:32:27,266
Okay, here we go.
781
00:32:27,266 --> 00:32:29,400
You got to make
an ice cream base or custard
782
00:32:29,467 --> 00:32:30,467
-or hollandaise...
-[Tiffani] Or caramel.
783
00:32:30,467 --> 00:32:32,367
...something that
you can steep it
784
00:32:32,367 --> 00:32:33,700
-and then get it out.
-Exactly.
785
00:32:33,700 --> 00:32:35,600
-I do not want
an eyeball on my plate.
-[Maneet] I do not.
786
00:32:36,834 --> 00:32:39,266
[Kat] Like how bad could
a cow eyeball taste?
787
00:32:39,266 --> 00:32:42,033
Did I just see Kat take
a pretty good bite of eyeball?
788
00:32:42,033 --> 00:32:44,066
[Tiffani] Hey, Kat.
How's the eyeball?
789
00:32:44,066 --> 00:32:46,233
It just kind of tastes
like beef tendon.
790
00:32:46,233 --> 00:32:48,367
I'm honestly not scared
of these eyeballs.
791
00:32:48,367 --> 00:32:50,367
I think they're all bark
and no bite.
792
00:32:52,166 --> 00:32:53,567
All moo and no bite?
793
00:32:53,567 --> 00:32:54,800
[laughs]
794
00:32:56,400 --> 00:33:00,667
I am making a cherry nutmeg
and eyeball ice cream
795
00:33:00,734 --> 00:33:04,000
with an espresso
chocolate ganache.
796
00:33:04,000 --> 00:33:06,767
I'm gonna really
impress the judges.
797
00:33:06,767 --> 00:33:08,367
[Andy] You put the eyeballs
in a blender?
798
00:33:08,367 --> 00:33:10,500
-[Kat] I am.
-[Andy] Holy smokes.
799
00:33:11,367 --> 00:33:13,367
Old fashioned
eyeball ice cream.
800
00:33:13,367 --> 00:33:14,634
Everybody loves it.
801
00:33:17,066 --> 00:33:19,567
I'm feeling very comfortable
with the fermented butter,
802
00:33:19,567 --> 00:33:22,500
but if she pulls off
cow eyeballs,
803
00:33:23,266 --> 00:33:25,033
I'm done.
804
00:33:25,033 --> 00:33:27,734
For my dessert, I'm making
a cherry apple crumble
805
00:33:27,734 --> 00:33:29,133
with Chantilly.
806
00:33:32,367 --> 00:33:33,767
I get my apples
into a hot pan,
807
00:33:33,767 --> 00:33:35,500
start a little bit
of caramelization,
808
00:33:35,567 --> 00:33:38,467
add my cherries and then I add
some fermented butter.
809
00:33:38,467 --> 00:33:40,200
Let's bring the funk.
810
00:33:40,200 --> 00:33:42,834
Fermented butter,
it's gonna play very well
with the cherries and apples.
811
00:33:42,834 --> 00:33:43,867
Perfect.
812
00:33:43,934 --> 00:33:45,467
I flambe my apples
and cherries
813
00:33:45,467 --> 00:33:47,967
with a little bit of bourbon.
I have some espresso martini.
814
00:33:47,967 --> 00:33:50,767
I'm going to add that
to the sauce just because
it's there. [laughs]
815
00:33:53,000 --> 00:33:55,367
All right, chefs, we're just
under 20 minutes here.
816
00:33:58,266 --> 00:34:01,100
To make my ice cream,
I bring up some
817
00:34:01,100 --> 00:34:04,734
milk, cream, sugar, nutmeg,
egg yolks and thicken that
818
00:34:04,734 --> 00:34:06,000
into a creme anglaise.
819
00:34:08,567 --> 00:34:11,300
So these wafer cigars
are pretty neutral in flavor.
820
00:34:11,367 --> 00:34:12,467
You get a little base
of vanilla,
821
00:34:12,467 --> 00:34:13,500
they're nice and crunchy.
822
00:34:13,567 --> 00:34:14,834
-They have a great texture.
-[Maneet] Mmm-hmm.
823
00:34:14,834 --> 00:34:16,266
[Andy] It goes down nice.
824
00:34:16,266 --> 00:34:19,066
I need to get my crumble
topping in the oven ASAP
825
00:34:19,066 --> 00:34:20,567
because it needs time to bake.
826
00:34:20,567 --> 00:34:21,967
I grab some graham cracker,
827
00:34:21,967 --> 00:34:25,300
I grab the wafer cigars
and brown sugar.
828
00:34:27,567 --> 00:34:29,600
[Ted] Twelve minutes
on the clock, chefs.
829
00:34:33,166 --> 00:34:37,467
This is an espresso
martini with a little bit
of coffee in it.
830
00:34:37,467 --> 00:34:39,934
Coffee liqueur, there's vodka.
831
00:34:39,934 --> 00:34:41,367
Maybe the magic
of the gold dust
832
00:34:41,367 --> 00:34:45,834
will make the cow eyeballs
taste good.
833
00:34:45,834 --> 00:34:48,033
Yes.
834
00:34:48,033 --> 00:34:51,066
[Kat] I'm making
an espresso ganache to go
with the ice cream.
835
00:34:51,066 --> 00:34:54,600
I add espresso martini,
to give some nice flavor
836
00:34:54,667 --> 00:34:57,066
and a little bit of that,
like, boozy hit.
837
00:35:00,734 --> 00:35:02,767
I'm gonna make a Chantilly.
Grab some mascarpone,
838
00:35:02,834 --> 00:35:05,266
some Greek yogurt
and espresso Martini.
839
00:35:07,567 --> 00:35:09,734
Right, chefs, less than
five minutes to go here.
840
00:35:11,734 --> 00:35:13,967
I start making ricotta fritter
that will go with
841
00:35:13,967 --> 00:35:15,166
the chocolate ganache.
842
00:35:15,166 --> 00:35:18,166
I mixed my batter
together as fast as I can
843
00:35:18,233 --> 00:35:20,133
and I start dropping it
into the fryer.
844
00:35:20,133 --> 00:35:22,567
[Maneet] Is she making
a biscuit, like, what is she
doing right now?
845
00:35:22,567 --> 00:35:24,133
Girl, she ain't got no time.
846
00:35:24,166 --> 00:35:26,467
[Kat] And then I run back
to the ice cream machine
to check it
847
00:35:26,467 --> 00:35:28,967
and the ice cream has turned
to butter.
848
00:35:28,967 --> 00:35:30,567
It has totally over-churned.
849
00:35:32,467 --> 00:35:35,166
There's $25,000 on the line
and this ice cream
850
00:35:35,166 --> 00:35:36,567
could be the reason
I get sent home.
851
00:35:47,100 --> 00:35:50,767
Kat's ice cream
with a cow eyeball,
it's over-churned.
852
00:35:50,834 --> 00:35:54,333
[Kat] Luckily, I've got
these cherries which will
give another layer
853
00:35:54,333 --> 00:35:57,834
of texture and thin out
this over-churned ice cream
a little bit.
854
00:35:59,266 --> 00:36:00,867
[Andy] I'm going to serve
this Chantilly separate.
855
00:36:00,867 --> 00:36:03,367
I didn't want it to just melt
into the hot cobbler.
856
00:36:04,667 --> 00:36:07,066
[Tiffani] Only one of you
goes to the finale
857
00:36:07,066 --> 00:36:09,600
-for $25,000 minimum.
-Come on!
858
00:36:09,667 --> 00:36:12,133
One goes. One goes home.
859
00:36:12,133 --> 00:36:15,333
[Kat] I love adding, like,
a secret crunch factor.
860
00:36:15,333 --> 00:36:17,467
So I'm going to sprinkle
the top of my ice cream
861
00:36:17,467 --> 00:36:19,834
with the chopped up
wafer cigars.
862
00:36:19,834 --> 00:36:21,867
[Maneet] Yeah, Kat. Come on.
863
00:36:21,934 --> 00:36:23,600
-You got this.
-[Tiffani] Eye of the tiger.
864
00:36:23,667 --> 00:36:26,734
[Ted] All right, chefs,
final seconds of
the final round here.
865
00:36:26,734 --> 00:36:27,967
10,
866
00:36:27,967 --> 00:36:29,233
nine,
867
00:36:29,233 --> 00:36:30,767
eight, seven
868
00:36:31,367 --> 00:36:32,367
six,
869
00:36:32,367 --> 00:36:34,467
five, four,
870
00:36:34,467 --> 00:36:36,567
three, two,
871
00:36:36,567 --> 00:36:37,767
one.
872
00:36:38,667 --> 00:36:41,867
-Time's up!
-[judges clapping]
873
00:36:44,233 --> 00:36:47,266
If she pulls off the eyeballs,
I'm absolutely worried.
874
00:36:47,333 --> 00:36:49,500
[Kat] I don't have faith
in my ice cream.
875
00:36:49,567 --> 00:36:52,066
But I don't know how
Andy's dish tastes,
876
00:36:52,066 --> 00:36:54,000
so there's still a horse
in the game.
877
00:36:56,400 --> 00:36:58,367
Chefs, we started
the dessert round
878
00:36:58,367 --> 00:37:01,133
with a basket of wafer cigars,
879
00:37:01,133 --> 00:37:03,867
rotisserie chickens, cherries,
880
00:37:03,934 --> 00:37:06,367
and a gold bling
espresso martini.
881
00:37:06,367 --> 00:37:08,567
Chef Kat, what happened
after that?
882
00:37:08,567 --> 00:37:13,767
I traded in my chicken
for beef eyeballs.
883
00:37:13,767 --> 00:37:17,367
So I made nutmeg
and cherry ice cream,
884
00:37:17,367 --> 00:37:21,400
a espresso chocolate ganache
with a ricotta fritter.
885
00:37:22,734 --> 00:37:26,033
Think it takes true vision
to make an ice cream
like this.
886
00:37:26,033 --> 00:37:28,934
Folding the cherries in.
Really, really smart.
887
00:37:28,934 --> 00:37:31,166
I don't think it's the most
finished dessert in the world,
888
00:37:31,233 --> 00:37:32,867
but the flavors are good.
889
00:37:32,934 --> 00:37:34,033
Thank you.
890
00:37:34,033 --> 00:37:36,834
Saying that I'm enjoying
your cow eyeball ice cream
891
00:37:36,834 --> 00:37:39,400
is certainly probably
the most ludicrous thing
I've ever said.
892
00:37:39,467 --> 00:37:40,500
[laughs]
893
00:37:40,567 --> 00:37:43,033
But the fritter is very dense,
894
00:37:43,033 --> 00:37:45,500
and what happens is
I'm focusing now
895
00:37:45,567 --> 00:37:47,333
on something that doesn't even
have basket ingredients.
896
00:37:48,667 --> 00:37:51,266
[Maneet] But I took
a little fritter, a little bit
897
00:37:51,333 --> 00:37:53,400
of the ganache, the ice cream,
898
00:37:53,467 --> 00:37:56,734
and together
it's such a delicious bite.
899
00:37:58,000 --> 00:37:59,467
[Ted] Finally, chef Andy.
900
00:37:59,467 --> 00:38:02,667
I gambled the rotisserie
chicken away, lost big,
901
00:38:02,734 --> 00:38:04,233
and got some fermented butter.
902
00:38:05,266 --> 00:38:08,600
I made for you a apple
and cherry crumble
903
00:38:08,667 --> 00:38:10,867
with a Chantilly.
904
00:38:12,567 --> 00:38:16,767
There is a sour funky quality
that for me links up with
905
00:38:16,834 --> 00:38:20,100
the apples and the cherries
that becomes super interesting
906
00:38:20,100 --> 00:38:22,934
and craveable
and there's something
about the sourness
907
00:38:22,934 --> 00:38:25,000
that allows me to just
keep eating this.
908
00:38:25,000 --> 00:38:28,166
I agree. My favorite part
is the way you've cooked
909
00:38:28,166 --> 00:38:29,400
the apples.
910
00:38:29,400 --> 00:38:33,166
You still have that crunch,
but you still get that
911
00:38:33,166 --> 00:38:37,033
caramelization of it,
which just shows
what a skilled chef you are.
912
00:38:37,033 --> 00:38:39,667
But I wish the streusel was
a little bit more cooked
913
00:38:39,734 --> 00:38:42,934
so it could have
had that deep, roasty
flavor to it.
914
00:38:42,934 --> 00:38:45,367
[Chris] I agree, the crumble,
it is a little raw
915
00:38:45,367 --> 00:38:46,734
and it's it gets
a little soggy.
916
00:38:46,734 --> 00:38:48,500
But the wafer cigars
add a really nice texture,
917
00:38:48,567 --> 00:38:49,967
which is actually
a little bit crunchy.
918
00:38:52,033 --> 00:38:54,667
Okay, we'll name
the winner soon.
919
00:38:54,667 --> 00:38:57,066
-Thank you, chefs.
-[Kat] Thank you.
920
00:38:57,066 --> 00:39:00,266
-I think both of them
had highs and lows...
-[Tiffani] Mmm-hmm.
921
00:39:00,266 --> 00:39:01,667
...throughout the competition.
922
00:39:01,734 --> 00:39:04,033
Andy came out, he made
a pasta in the first round.
923
00:39:04,033 --> 00:39:06,567
Which was good except for
when I got one bite
924
00:39:06,567 --> 00:39:08,166
that I didn't even realize
how much caviar was on there,
925
00:39:08,233 --> 00:39:10,467
and it was like just,
it was too much.
926
00:39:10,467 --> 00:39:13,934
-It wasn't an appetizer,
that's what I can't get past.
-[Maneet] Yes.
927
00:39:13,934 --> 00:39:15,867
[Tiffani] I will say it was
seasoned nicely
928
00:39:15,867 --> 00:39:17,767
and I liked a lot of
the flavors.
929
00:39:17,767 --> 00:39:20,033
Kat went ahead and got
930
00:39:20,033 --> 00:39:21,834
these beautiful croissants,
931
00:39:21,834 --> 00:39:25,367
put it in the tempura batter
which was delicious.
932
00:39:25,367 --> 00:39:27,000
But there's fish sauce
933
00:39:27,000 --> 00:39:28,867
in the mayonnaise
with the caviar.
934
00:39:28,867 --> 00:39:30,567
This is crimes against
caviar, right?
935
00:39:30,567 --> 00:39:32,500
Then the entree round,
she was speaking
my language
936
00:39:32,567 --> 00:39:34,367
with the chorizo
and the spice.
937
00:39:34,367 --> 00:39:37,834
Kat took the black chicken
and used it to fortify...
938
00:39:37,834 --> 00:39:38,867
-Mmm-hmm.
-...her chicken stock,
939
00:39:38,934 --> 00:39:40,734
-which again gave
depth of flavor...
-Yeah.
940
00:39:40,734 --> 00:39:43,367
...to the entire dish,
but there wasn't enough okra.
941
00:39:43,367 --> 00:39:44,667
[Tiffani] Agreed.
942
00:39:44,667 --> 00:39:48,667
And on the other hand,
Andy did get Limburger, right?
943
00:39:48,667 --> 00:39:51,066
And, boy, did he lean into it.
944
00:39:51,066 --> 00:39:55,567
The way he had the okra
in the stew was amazing.
945
00:39:55,567 --> 00:39:57,266
But the rest of his dish
was just underdeveloped.
946
00:39:57,266 --> 00:39:59,567
The sauce, it lacked
overall seasoning.
947
00:40:00,367 --> 00:40:02,033
Well, do you have it
worked out?
948
00:40:09,767 --> 00:40:11,734
[Andy] I think
I really showcased what I do
day in and day out.
949
00:40:11,734 --> 00:40:13,233
I think I'm the next
Chopped champion.
950
00:40:14,266 --> 00:40:15,567
[Kat] I didn't play it safe.
951
00:40:15,567 --> 00:40:17,567
I think I deserve to go on
to the next round
952
00:40:17,567 --> 00:40:20,467
and prove myself
at the final tournament.
953
00:40:20,467 --> 00:40:23,734
So, whose dish
is on the chopping block?
954
00:40:33,233 --> 00:40:35,467
Chef Andy,
you've been chopped.
955
00:40:35,467 --> 00:40:38,600
-Judges?
-[Chris] Chef Andy,
in the first round,
956
00:40:38,667 --> 00:40:40,767
the caviar wasn't dispersed
in any way, shape or form,
957
00:40:40,767 --> 00:40:42,967
and it was too much.
In the entree round,
958
00:40:42,967 --> 00:40:45,667
we felt that the stew
in general needed
959
00:40:45,667 --> 00:40:46,967
more time to develop flavor.
960
00:40:46,967 --> 00:40:48,233
We really enjoyed
your dessert,
961
00:40:48,233 --> 00:40:50,400
but the crumble itself
was undercooked
962
00:40:50,467 --> 00:40:52,266
and so we had to chop you.
963
00:40:54,166 --> 00:40:55,333
-Thank you.
-Thank you.
964
00:40:55,333 --> 00:40:57,000
[all clapping]
965
00:40:58,834 --> 00:41:01,100
A little disappointed,
but I lost to eyeballs
966
00:41:01,100 --> 00:41:02,634
and I can't complain
about that.
967
00:41:05,567 --> 00:41:09,734
And that means
that chef Kat Turner,
you are the Chopped champion.
968
00:41:09,734 --> 00:41:12,333
You'll be back to face
three other winners
969
00:41:12,333 --> 00:41:14,467
in the Casino Royale finale.
970
00:41:14,467 --> 00:41:16,467
-Yeah, you got it.
-[all cheering]
971
00:41:16,467 --> 00:41:18,166
-[Tiffani] Nicely done.
-[Ted] Very nice.
972
00:41:19,967 --> 00:41:22,734
[Kat] I took so many risks,
and it paid off
973
00:41:22,734 --> 00:41:25,367
and I won and that is what
gambling is all about.
974
00:41:26,166 --> 00:41:27,567
-Nice job.
-Congratulations.
975
00:41:27,567 --> 00:41:30,033
I am ready to slay
in the finale.
976
00:41:30,667 --> 00:41:32,166
Oh, my God. Yes!
977
00:41:33,567 --> 00:41:36,033
-[all cheering]
-Stakes are high!
978
00:41:36,033 --> 00:41:37,667
[chef] Action,
flashing lights.
979
00:41:37,734 --> 00:41:39,033
I'm running like hell.
980
00:41:39,033 --> 00:41:41,667
-Oh my gosh.
-[Maneet] The glamour,
the glitz.
981
00:41:41,734 --> 00:41:43,667
-[chef] This would
change my life.
-Ooh, my hands are shaky.
982
00:41:43,734 --> 00:41:46,166
Trinkets, people winning.
People losing.
983
00:41:46,233 --> 00:41:47,367
[Maneet] Luck, luck, luck.
984
00:41:47,367 --> 00:41:48,567
[Tiffani] I need
all of these chefs
985
00:41:48,567 --> 00:41:50,333
to be the best
that they have ever been.
986
00:41:50,333 --> 00:41:51,767
Don't even look at the clock,
just plate.
987
00:41:51,767 --> 00:41:54,333
-There we go.
-[chef] I'm not gonna
fold under pressure.
988
00:41:54,333 --> 00:41:55,667
[Tiffani] Chopped isn't about
playing it safe.
989
00:41:55,667 --> 00:41:57,667
One of you is gonna be
the grand champion!