1 00:00:01,767 --> 00:00:03,300 -[Day] I am Lady Luck. -[Kat] I make my own luck. 2 00:00:03,367 --> 00:00:04,367 [chef] I'm gonna gamble 3 00:00:04,367 --> 00:00:06,867 every single chance I get. Let's go! 4 00:00:06,867 --> 00:00:10,100 Welcome to Chopped: Casino Royale. 5 00:00:10,100 --> 00:00:13,100 These 16 chefs are all in. 6 00:00:13,767 --> 00:00:15,300 A giant jackpot... 7 00:00:15,367 --> 00:00:18,266 -Whoo, baby. -...adrenaline through the roof. 8 00:00:18,266 --> 00:00:19,634 [all exclaiming] 9 00:00:19,667 --> 00:00:22,100 This is truly an ingredient I would not know what to do with. 10 00:00:22,166 --> 00:00:23,567 [Ted Allen] Don't like an ingredient? 11 00:00:23,567 --> 00:00:25,367 Spin the roulette wheel. 12 00:00:25,367 --> 00:00:26,767 [chef] Boom. Yeah, baby. 13 00:00:26,767 --> 00:00:28,567 [chef singing] I'm feeling lucky! 14 00:00:28,567 --> 00:00:30,166 -[cheering] -[Ted] Get lucky... 15 00:00:30,166 --> 00:00:31,567 [all exclaiming] 16 00:00:31,567 --> 00:00:32,600 Oh, my gosh! Yeah! 17 00:00:32,600 --> 00:00:33,900 [chef] It's an incredible ingredient. 18 00:00:33,967 --> 00:00:35,100 [exclaiming] 19 00:00:35,166 --> 00:00:36,567 [Ted] ...o r lose big. 20 00:00:36,567 --> 00:00:38,300 -[exclaiming] -[Ted] Limburger cheese. 21 00:00:38,367 --> 00:00:39,467 [gasps] 22 00:00:39,467 --> 00:00:41,266 Like, what do you even do with that? 23 00:00:41,266 --> 00:00:43,467 You've got to make your own luck in this kitchen! 24 00:00:43,467 --> 00:00:45,667 [chef] If you're not taking risks in the Chopped kitchen, 25 00:00:45,667 --> 00:00:47,100 why are you here? 26 00:00:47,166 --> 00:00:49,166 [chef] I'm rolling that dice regardless of the ingredient. 27 00:00:49,166 --> 00:00:50,266 [exclaims in disgust] 28 00:00:50,266 --> 00:00:51,700 [all exclaiming] 29 00:00:51,767 --> 00:00:53,066 We're cooking over here. 30 00:00:53,066 --> 00:00:54,567 You get one bet. This is it. 31 00:00:54,567 --> 00:00:56,100 I'm sweating, honey. 32 00:00:56,100 --> 00:00:57,767 [Kat] No risk, no reward, baby. 33 00:00:57,767 --> 00:01:00,166 -No! -[Ted] Place your bets. 34 00:01:00,166 --> 00:01:02,467 Hope you guys are playing your cards right! 35 00:01:02,467 --> 00:01:05,100 -Whoo! -Let the good times roll. 36 00:01:09,567 --> 00:01:11,567 [Day] I'm absolutely a risk taker. 37 00:01:11,567 --> 00:01:15,266 I hardly ever lose. Actually, I don't think I've ever lost anything. 38 00:01:17,867 --> 00:01:20,166 I'm Haitian, and my style of cooking 39 00:01:20,166 --> 00:01:23,166 is Afro-Caribbean with fine dining techniques. 40 00:01:23,166 --> 00:01:25,667 I really love to push the boundaries of what I do know 41 00:01:25,667 --> 00:01:27,967 and create things that most people wouldn't imagine. 42 00:01:27,967 --> 00:01:30,567 I've gotten this far in my career by taking risks. 43 00:01:34,400 --> 00:01:37,767 [Sami] Today, we're making my famous lettuce wrap tacos. 44 00:01:37,767 --> 00:01:40,100 They are very sassy just like me. 45 00:01:40,166 --> 00:01:42,700 ♪ Three, two, one Let's go ♪ 46 00:01:42,767 --> 00:01:47,100 I have a catering business, Love & Spice With a Pinch of Salt in Miami, Florida. 47 00:01:47,166 --> 00:01:50,000 My food is authentic, sexy and playful. 48 00:01:50,066 --> 00:01:52,367 I reinvent flavors from around the world, 49 00:01:52,367 --> 00:01:54,967 and I give them my Miami flair. 50 00:01:54,967 --> 00:01:58,100 I believe it is important as a chef to take risks 51 00:01:58,166 --> 00:02:01,600 because if you don't, then your artistry is just pure boring. 52 00:02:02,266 --> 00:02:03,400 Well, bring it on. 53 00:02:03,467 --> 00:02:04,667 [imitates slot machine] Jackpot! 54 00:02:07,100 --> 00:02:08,900 [Andy] My competition should be worried about me 55 00:02:08,967 --> 00:02:10,567 because, A, I can cook, 56 00:02:10,567 --> 00:02:12,266 and B, I can gamble. 57 00:02:13,900 --> 00:02:17,567 I might be a little cocky, but my food backs it all up. 58 00:02:17,567 --> 00:02:18,867 Gotta let it ride, pal. 59 00:02:21,467 --> 00:02:23,867 I cooked at five-star, five-diamond hotels. 60 00:02:23,867 --> 00:02:25,567 I cooked at the James Beard house. 61 00:02:27,100 --> 00:02:29,700 After my win, they're gonna call me the ace of spades. 62 00:02:33,266 --> 00:02:35,867 [Kat] I was a private chef for A-list celebrities. 63 00:02:35,867 --> 00:02:38,166 So I traveled all over the world, and I've always said 64 00:02:38,166 --> 00:02:40,867 that if Martha Stewart and Anthony Bourdain had gotten together... 65 00:02:40,867 --> 00:02:42,266 [exclaims] 66 00:02:42,266 --> 00:02:43,900 ...I would have been the love child. 67 00:02:43,967 --> 00:02:45,200 Easy money, baby. 68 00:02:45,266 --> 00:02:47,467 [laughs] 69 00:02:47,467 --> 00:02:50,100 I've been cooking professionally for over 14 years. 70 00:02:50,166 --> 00:02:53,100 My style of cooking is elevated comfort food 71 00:02:53,166 --> 00:02:54,767 with global twists and turns. 72 00:02:54,767 --> 00:02:56,900 It is literal entertainment for your mouth 73 00:02:56,967 --> 00:02:58,200 and for your eyes. 74 00:02:59,667 --> 00:03:01,367 Eyes on the prize. 75 00:03:01,367 --> 00:03:02,867 I've got some aces up my sleeve. 76 00:03:07,367 --> 00:03:09,000 -Hello, Chefs. -Hello. 77 00:03:09,066 --> 00:03:12,500 -Hi, Ted. -[Ted] Welcome to Chopped: Casino Royale. 78 00:03:12,567 --> 00:03:17,400 Your destiny is in your hands if you like to gamble. 79 00:03:17,467 --> 00:03:19,667 -Absolutely. -Oh, yes, I am Lady Luck. 80 00:03:20,600 --> 00:03:23,166 After you open your mystery baskets, 81 00:03:23,166 --> 00:03:25,467 you'll be able to ditch an ingredient 82 00:03:25,467 --> 00:03:27,266 for the chance to get another 83 00:03:27,266 --> 00:03:29,400 by spinning the roulette wheel. 84 00:03:29,467 --> 00:03:30,600 -[Day] Okay. -[Andy] Round and round. 85 00:03:30,600 --> 00:03:33,567 [Ted] Win your bet, choose a lucky ingredient. 86 00:03:33,567 --> 00:03:36,867 Lose your bet, choose an unlucky ingredient. 87 00:03:36,867 --> 00:03:38,500 [all exclaiming] 88 00:03:38,567 --> 00:03:40,166 [Kat] The only thing better than Chopped 89 00:03:40,166 --> 00:03:42,000 is Chopped with gambling. 90 00:03:42,000 --> 00:03:43,467 [laughs] 91 00:03:43,467 --> 00:03:45,500 The winner of this preliminary battle 92 00:03:45,567 --> 00:03:49,600 will move on to the Casino Royale finale. 93 00:03:49,667 --> 00:03:53,767 The jackpot there will be at least $25,000 94 00:03:53,767 --> 00:03:55,667 -with the possibility of more. -[whistles] 95 00:03:55,667 --> 00:03:56,800 -Let's get it. -Yes. 96 00:03:56,867 --> 00:03:59,100 Okay. First baskets are right here. 97 00:04:01,667 --> 00:04:03,667 Go on and open them up. 98 00:04:03,667 --> 00:04:04,900 -[Day] Ooh. -[Andy] Ooh. 99 00:04:04,967 --> 00:04:08,500 [Ted] And what will you make with beef ravioli in a can... 100 00:04:08,567 --> 00:04:11,667 -[Sami] Interesting. -[Ted] ...king trumpet mushrooms... 101 00:04:11,667 --> 00:04:13,500 -[Andy] All right. -What are these? 102 00:04:13,567 --> 00:04:17,300 [Ted] ...playing card cookies, and caviar service? 103 00:04:17,367 --> 00:04:19,000 [Kat whistles] That is gorgeous. 104 00:04:19,600 --> 00:04:21,367 Wow. 105 00:04:21,367 --> 00:04:24,166 Anybody want to gamble away one of these gems? 106 00:04:24,166 --> 00:04:26,667 I'm gonna gamble the card cookies. 107 00:04:26,667 --> 00:04:28,367 How about you, chef Kat? 108 00:04:28,367 --> 00:04:29,567 [Kat] My beef ravioli. 109 00:04:29,567 --> 00:04:31,100 I haven't had them since I was in third grade, 110 00:04:31,100 --> 00:04:33,367 -so I'm not comfortable cooking with them. -[laughing] 111 00:04:33,367 --> 00:04:34,900 [Ted] All right, chef Andy? 112 00:04:34,967 --> 00:04:36,100 I'm going to keep everything. 113 00:04:36,100 --> 00:04:38,200 [all exclaiming] 114 00:04:38,266 --> 00:04:39,867 Chef Day? How about you? 115 00:04:39,867 --> 00:04:41,266 Oh, I'm definitely keeping them all. 116 00:04:41,266 --> 00:04:42,700 -Yeah. -[Ted] Okay. 117 00:04:42,767 --> 00:04:44,900 Let's try your luck over at the roulette table. 118 00:04:45,567 --> 00:04:46,667 -Go. -Go. 119 00:04:46,667 --> 00:04:47,900 -Yeah. -Yeah, let's get it. 120 00:04:47,967 --> 00:04:50,266 -Whew. -Hello. 121 00:04:50,266 --> 00:04:51,500 [Ted] All right, chef Sami, you're up first. 122 00:04:51,567 --> 00:04:53,100 Place your chip on red or black 123 00:04:53,100 --> 00:04:54,400 and spin to win 124 00:04:54,467 --> 00:04:55,900 or lose. 125 00:04:55,967 --> 00:04:57,200 -[all exclaiming] -Oh, I hope I win. 126 00:04:57,266 --> 00:04:58,700 Red. 127 00:04:58,700 --> 00:05:00,400 -[Maneet Chauhan] Whoo! -[Tiffani Faison] All right, here we go. 128 00:05:00,467 --> 00:05:02,066 Okay, come on! 129 00:05:02,066 --> 00:05:04,100 [Ted] What's it going to be? 130 00:05:05,266 --> 00:05:06,900 [all exclaiming] 131 00:05:06,967 --> 00:05:08,100 Yeah! 132 00:05:08,100 --> 00:05:10,100 -[Tiffani] You're good. -[Ted] Congratulations. 133 00:05:10,100 --> 00:05:11,967 -[Sami] Thank you. -You get to choose a lucky ingredient. 134 00:05:11,967 --> 00:05:14,100 -which would you like? -Awesome, let's do number five. 135 00:05:15,100 --> 00:05:16,100 [Ted] Yuzu. 136 00:05:16,100 --> 00:05:17,266 [Chris Santos] Oh, yuzu. 137 00:05:17,266 --> 00:05:19,567 [Sami] Yuzu, i t's like a sour orange. 138 00:05:19,567 --> 00:05:21,266 It's just fabulous. 139 00:05:21,266 --> 00:05:22,767 -Now it's your turn, chef Kat. -Okay. 140 00:05:23,467 --> 00:05:24,400 -Black. -[Tiffani] Yeah! 141 00:05:24,467 --> 00:05:26,100 -[all cheering] -Here we go, Chef Kat. 142 00:05:26,166 --> 00:05:28,266 [all cheering] 143 00:05:28,266 --> 00:05:29,567 -[Ted] Come on. -[Tiffani] Come on, black! 144 00:05:29,567 --> 00:05:32,266 [all cheering] 145 00:05:32,266 --> 00:05:33,567 Yes, yes! 146 00:05:33,567 --> 00:05:36,367 Chef Kat, which lucky ingredient would you like to choose? 147 00:05:36,367 --> 00:05:38,900 I am going to take three, Ted. 148 00:05:38,967 --> 00:05:40,100 [Ted] Number three. 149 00:05:40,166 --> 00:05:42,800 Ooh! [drumming table] 150 00:05:42,867 --> 00:05:44,900 -[Ted] And you have it! -[all exclaiming] 151 00:05:44,967 --> 00:05:46,066 [Maneet] Hey! 152 00:05:46,066 --> 00:05:47,800 -[Tiffani] Ooh-la-la! -[Chris] Croissants! 153 00:05:47,867 --> 00:05:50,367 [Day] Kat traded in the ravioli for croissants 154 00:05:50,367 --> 00:05:53,367 and I think, man, she's got an advantage here. 155 00:05:53,367 --> 00:05:56,266 [Ted] All right, you all have your ingredients. 156 00:05:56,266 --> 00:05:58,767 You get 20 minutes to make appetizers. 157 00:05:59,967 --> 00:06:01,000 Clock starts now. 158 00:06:01,066 --> 00:06:02,800 [all cheering] 159 00:06:02,867 --> 00:06:03,867 [Tiffani] Here we go! 160 00:06:07,400 --> 00:06:08,667 [Kat] Behind you, behind you. 161 00:06:08,667 --> 00:06:10,166 [Ted] Well, judges we had so much fun 162 00:06:10,166 --> 00:06:12,266 the first time we did the Casino Royale tournament 163 00:06:12,266 --> 00:06:15,000 that we're doubling down and doing it again. 164 00:06:15,066 --> 00:06:17,467 -All right, let's get it. -[Ted] Would you have chosen 165 00:06:17,467 --> 00:06:18,567 to get rid of an ingredient? 166 00:06:18,567 --> 00:06:20,367 -Yes. -I would have. 167 00:06:20,367 --> 00:06:24,367 Oh, my God, look at this exquisite delicacy. 168 00:06:24,367 --> 00:06:26,600 -[Chris] That ravioli has a ton of sugar in it. -[Tiffani] Yep. 169 00:06:26,667 --> 00:06:28,467 [Chris] And so you've got the cookies and the raviolis, 170 00:06:28,467 --> 00:06:30,300 so I would have gotten rid of one of the sweet ingredients. 171 00:06:30,367 --> 00:06:32,266 That ravioli, it traps you in a red... 172 00:06:32,266 --> 00:06:34,467 In a low quality red sauce. 173 00:06:34,467 --> 00:06:36,467 Did you just call me a low quality red sauce? 174 00:06:36,467 --> 00:06:38,266 [Maneet] Oh. 175 00:06:38,266 --> 00:06:39,767 [Andy] I see the beef ravioli in a can 176 00:06:39,767 --> 00:06:43,700 and I think, "Bleh, pasta sauce immediately." 177 00:06:43,767 --> 00:06:47,166 I'm making a king trumpet mushroom and fusilli pasta 178 00:06:47,166 --> 00:06:50,100 with a beef ravioli Ragu. 179 00:06:51,100 --> 00:06:52,467 Think roast off my mushrooms, 180 00:06:52,467 --> 00:06:54,367 use the red onions from the caviar service, 181 00:06:54,367 --> 00:06:55,867 also add in cherry tomatoes 182 00:06:55,867 --> 00:06:57,800 because I want some bright freshness. 183 00:06:58,567 --> 00:07:00,567 Whoo! Let's go! 184 00:07:00,567 --> 00:07:03,400 Chef Andy, you feel good with all four basket ingredients? 185 00:07:03,467 --> 00:07:05,867 I feel fantastic about all four basket ingredients. 186 00:07:05,867 --> 00:07:08,266 I feel 100% better that somebody else 187 00:07:08,266 --> 00:07:09,266 was the guinea pig. 188 00:07:10,567 --> 00:07:12,000 [Tiffani] Chef Sami... 189 00:07:12,000 --> 00:07:14,467 -[Sami] Yes! -...you rolled the dice, got yuzu. Nice or not nice? 190 00:07:14,467 --> 00:07:15,567 [Sami] Yes, I love it. 191 00:07:15,567 --> 00:07:18,266 I'm actually making a wild mushroom soup. 192 00:07:18,266 --> 00:07:20,600 I'm just gonna... I'm just using the yuzu just to keep it fresh. 193 00:07:20,667 --> 00:07:22,000 So let's see what happens. 194 00:07:22,066 --> 00:07:23,767 [Tiffani] Wild mushroom soup with yuzu. 195 00:07:23,767 --> 00:07:27,400 [Maneet] Getting an ingredient replaced by a fresh ingredient, 196 00:07:27,467 --> 00:07:30,266 that is luck, luck, luck on his side. 197 00:07:32,667 --> 00:07:35,767 [Sami] I'm making a king trumpet mushroom soup 198 00:07:35,767 --> 00:07:37,700 with yuzu and caviar. 199 00:07:40,100 --> 00:07:41,567 Yes. 200 00:07:44,900 --> 00:07:48,367 [Day] I am elated because I absolutely love mushrooms. 201 00:07:48,367 --> 00:07:50,367 I'm going to get a nice, hard sear on them 202 00:07:50,367 --> 00:07:52,667 and make a stuffed trumpet mushroom 203 00:07:52,667 --> 00:07:55,467 with beef ravioli duxelle. 204 00:07:55,467 --> 00:07:59,166 For my duxelle, I take out the inside of my mushroom 205 00:07:59,166 --> 00:08:01,467 and I chop that up and I chop up the herbs, 206 00:08:01,467 --> 00:08:02,767 real nice and fine. 207 00:08:02,767 --> 00:08:04,867 A lot can happen in 15 minutes. 208 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, 210 00:08:09,467 --> 00:08:12,266 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 214 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. 220 00:08:40,166 --> 00:08:42,166 I've worked with some of the best chefs in the world. 221 00:08:42,166 --> 00:08:44,000 Robuchon, Pierre Gagnaire, 222 00:08:44,066 --> 00:08:46,166 Daniel Boulud, Guy Savoy. 223 00:08:46,166 --> 00:08:47,533 I bring a lot to the table. 224 00:08:50,500 --> 00:08:52,767 [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. 226 00:08:55,467 --> 00:08:57,567 I am no stranger to taking risks. 227 00:08:58,767 --> 00:09:00,500 I grew up in San Juan, Puerto Rico. 228 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. 232 00:09:16,567 --> 00:09:17,667 [Day] To make this duxelle, 233 00:09:17,667 --> 00:09:19,567 I'm taking the beef out of the ravioli. 234 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. 237 00:09:27,567 --> 00:09:29,500 I know what I bring to the table. 238 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?" 242 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!