1
00:00:01,767 --> 00:00:03,166
-Hunter, what are you doing?
-I'm organizing the corn.
2
00:00:03,166 --> 00:00:04,200
-What's going on?
-I've been looking for you.
3
00:00:04,200 --> 00:00:05,266
I told you I have some chefs
I want you to meet.
4
00:00:05,266 --> 00:00:06,867
I thought you said
they don't like to meet.
5
00:00:06,867 --> 00:00:09,000
No, Hunter, I said...
Hunter, gosh.
6
00:00:09,000 --> 00:00:10,500
Listen, I said
they don't cook with meat.
7
00:00:10,500 --> 00:00:11,667
[Hunter] Oh,
so they're vegetarian?
8
00:00:11,667 --> 00:00:14,000
[Guy] And I'm so excited
to highlight these chefs.
9
00:00:14,000 --> 00:00:15,867
-You got this, man.
-That's delicious.
10
00:00:15,867 --> 00:00:17,467
Whoo!
11
00:00:17,467 --> 00:00:18,667
[Guy] Their
dishes are flavorful,
12
00:00:18,667 --> 00:00:19,867
they're filling,
they're fantastic.
13
00:00:19,867 --> 00:00:21,967
And you can't believe
that they're meatless.
14
00:00:21,967 --> 00:00:23,967
Such a meaty bite.
15
00:00:23,967 --> 00:00:25,200
Now we're talking.
16
00:00:25,200 --> 00:00:26,867
[Guy] We're gonna put them
through the Triple G ringer.
17
00:00:26,867 --> 00:00:28,400
-Come on, y'all.
-That's gnarly.
18
00:00:28,400 --> 00:00:29,800
Get it together, Cece.
19
00:00:29,800 --> 00:00:31,600
[Guy] And we're gonna
give them one of the hardest
games ever.
20
00:00:31,600 --> 00:00:33,166
Oh, no!
21
00:00:33,166 --> 00:00:35,500
It's Meatless Marvels
tonight on Triple G.
22
00:00:35,500 --> 00:00:37,734
-Now organize that corn.
-[Hunter] I'm getting there.
23
00:00:41,000 --> 00:00:42,767
So, let's meet
our meatless chefs!
24
00:00:42,767 --> 00:00:45,200
Now first up,
we have Pete Ghione.
25
00:00:45,200 --> 00:00:48,100
The Las Vegas chef
who created the first
all-vegan menu
26
00:00:48,100 --> 00:00:49,166
offered on the Strip.
27
00:00:49,166 --> 00:00:52,000
He's ready to take a gamble
on Flavortown Market.
28
00:00:52,000 --> 00:00:55,300
I started the first
fully vegan restaurant
on the Strip.
29
00:00:55,300 --> 00:01:00,567
Meatless cuisine,
I wanna share the variety.
I wanna share the creativity.
30
00:01:00,567 --> 00:01:02,567
I'm trying to really
take away the stigma
31
00:01:02,567 --> 00:01:05,500
that healthy food
or vegan food isn't enjoyable.
32
00:01:05,500 --> 00:01:06,767
Pete Ghione.
33
00:01:06,767 --> 00:01:07,867
You gotta say it
with your hands.
34
00:01:07,867 --> 00:01:08,734
Ghione.
35
00:01:08,734 --> 00:01:10,467
Yeah, there you go, brother.
There you go.
36
00:01:10,467 --> 00:01:12,934
No, I overemphasized,
so that's exclamation point.
37
00:01:14,467 --> 00:01:16,200
Then we've got Cynthia Nevels,
38
00:01:16,200 --> 00:01:19,767
the chef-owner of a fast-food
southern vegan spot
in Dallas, Texas,
39
00:01:19,767 --> 00:01:22,400
who's on a mission
to save people and the planet
40
00:01:22,400 --> 00:01:23,667
one dish at a time.
41
00:01:23,667 --> 00:01:26,467
[Cynthia] Southern food
does not have to be unhealthy.
42
00:01:26,467 --> 00:01:27,767
It's not true!
43
00:01:27,767 --> 00:01:32,100
Soulgood was created
to bring more healthy
food options,
44
00:01:32,100 --> 00:01:34,100
especially in those
underserved communities.
45
00:01:34,100 --> 00:01:36,567
[Guy] Come on now.
Come on now.
46
00:01:36,567 --> 00:01:41,233
The magic that you can create
with plants and fruits
is astounding.
47
00:01:42,166 --> 00:01:43,400
And then there's Dylan Craver,
48
00:01:43,400 --> 00:01:46,467
executive chef of two
vegetarian restaurants
in San Diego,
49
00:01:46,467 --> 00:01:48,166
who's making plant-based food
50
00:01:48,166 --> 00:01:49,767
with a punk rock style.
51
00:01:49,767 --> 00:01:54,667
[Dylan] Kindred
has a very huge punk
and metal influence to it.
52
00:01:54,667 --> 00:01:59,100
All of us that work there
are ex-musicians and punks
and weirdos and artists.
53
00:01:59,100 --> 00:02:02,567
We win best vegetarian
restaurant at Kindred
pretty much every year
54
00:02:02,567 --> 00:02:03,800
since we've been open.
55
00:02:03,800 --> 00:02:06,400
I'd really love to win,
I'll tell you that much.
56
00:02:06,400 --> 00:02:08,767
-Bring it. Bring it.
-Big dog, how's it going?
57
00:02:08,767 --> 00:02:11,166
You know, winning
would be something
very fun to take home
58
00:02:11,166 --> 00:02:13,133
to tell all my cooks
and chefs and friends.
59
00:02:14,900 --> 00:02:16,800
And finally, Reina Montenegro,
60
00:02:16,800 --> 00:02:19,800
the chef-owner of a vegan
Filipino restaurant
in San Francisco
61
00:02:19,800 --> 00:02:23,166
who makes next-level
vegan renditions
of cultural classics.
62
00:02:23,166 --> 00:02:24,667
My restaurant's
called Chef Reina,
63
00:02:24,667 --> 00:02:30,500
and we specialize
in turning Filipino classics
into delicious vegan food.
64
00:02:30,500 --> 00:02:31,700
Even my mother loves it.
65
00:02:31,700 --> 00:02:34,467
They're like, "Oh!
This is not meat? What?"
66
00:02:34,467 --> 00:02:37,367
Looking good, feeling good.
Go get 'em!
67
00:02:38,266 --> 00:02:39,867
[exclaims] So proud!
68
00:02:39,867 --> 00:02:41,467
What's up?
69
00:02:41,467 --> 00:02:42,667
[Guy] Welcome, chefs.
70
00:02:42,667 --> 00:02:45,100
I gotta tell you,
this is a happy day for me.
71
00:02:45,100 --> 00:02:49,567
My little sister, Morgan,
was vegetarian-vegan.
She went back and forth.
72
00:02:49,567 --> 00:02:53,767
But I have nothing
but mad respect
and admiration.
73
00:02:53,767 --> 00:02:57,166
I think that everybody
should have more vegetables
in their diet.
74
00:02:57,166 --> 00:03:00,066
But you know what?
The fact that you love it
and you get down with it
75
00:03:00,066 --> 00:03:01,567
is what makes me so happy.
76
00:03:01,567 --> 00:03:05,900
You have something to prove.
Meatless dishes are taking
over the culinary world.
77
00:03:05,900 --> 00:03:07,000
Hell yeah.
78
00:03:07,000 --> 00:03:08,867
So tonight, I've asked you
to come here and compete
79
00:03:08,867 --> 00:03:11,367
to teach everybody,
show everybody,
educate everyone
80
00:03:11,367 --> 00:03:14,700
why vegan and vegetarian food
is so dynamite.
81
00:03:14,700 --> 00:03:16,300
Okay?
82
00:03:16,300 --> 00:03:20,166
The one of you that ends up
with the highest total
at the end of the competition
83
00:03:20,166 --> 00:03:22,400
will take home a lot
of vegan bacon
84
00:03:22,400 --> 00:03:23,934
up to 20,000 bucks.
85
00:03:24,800 --> 00:03:25,967
This is a very
special episode,
86
00:03:25,967 --> 00:03:27,900
so I want it to be
a very special game.
87
00:03:27,900 --> 00:03:29,767
And Hunter was gonna
come up with it.
88
00:03:29,767 --> 00:03:31,266
-I want you guys to know--
-Hey. I'm sorry.
89
00:03:31,266 --> 00:03:32,200
Oh. There he is.
90
00:03:32,200 --> 00:03:33,700
-Chefs, how are you?
-My son, Hunter.
91
00:03:33,700 --> 00:03:35,100
-Okay, so what's the game?
-We have a bit of a problem.
92
00:03:35,100 --> 00:03:35,967
[Guy] What's the problem?
93
00:03:35,967 --> 00:03:36,967
Well, I must have
missed the memo
94
00:03:36,967 --> 00:03:39,166
that these chefs do not
cook with meat.
95
00:03:39,166 --> 00:03:42,467
So I had a whole
steakhouse dinner planned.
96
00:03:42,467 --> 00:03:44,600
But they don't cook with meat.
And an appetizer.
97
00:03:44,600 --> 00:03:47,767
So the competition tonight
was steakhouse
and an appetizer.
98
00:03:47,767 --> 00:03:49,066
Right. That's... yeah.
99
00:03:49,066 --> 00:03:51,367
And you don't think
that that works?
That absolutely--
100
00:03:51,367 --> 00:03:53,533
-[Hunter] That works?
-Can we not do steakhouse
and appetizer?
101
00:03:55,100 --> 00:03:57,100
-I think
that's a fantastic idea!
-Okay.
102
00:03:57,100 --> 00:04:02,600
You're gonna shop,
prepare and plate an appetizer
and a steakhouse entree.
103
00:04:02,600 --> 00:04:05,166
Meat-free steakhouse entree,
meat-free appetizer.
104
00:04:05,166 --> 00:04:06,667
And it'll be winner take all,
105
00:04:06,667 --> 00:04:08,700
and the winner gets a chance
to shop Flavortown Market
106
00:04:08,700 --> 00:04:11,000
for up to 20,000 bucks, kid.
107
00:04:11,000 --> 00:04:12,166
That's gnarly.
108
00:04:12,166 --> 00:04:16,433
But you have 20 minutes
from when we say the G-O word
109
00:04:17,100 --> 00:04:19,166
to shop,
prepare your appetizer,
110
00:04:19,166 --> 00:04:20,567
and get it served
to the judges.
111
00:04:20,967 --> 00:04:22,467
Wow.
112
00:04:22,467 --> 00:04:24,166
The remaining 40 minutes,
113
00:04:24,166 --> 00:04:26,000
you get to work
on your entree.
114
00:04:26,000 --> 00:04:27,367
But at the end
of that 40 minutes,
115
00:04:27,367 --> 00:04:30,100
it'll be time to plate it up
and get ready to present
to the judges.
116
00:04:30,100 --> 00:04:33,367
One more thing.
I really think cooking
for an hour straight,
117
00:04:33,367 --> 00:04:34,567
it's a lot of work.
118
00:04:34,567 --> 00:04:36,667
Plus, and they'll be
running around trying
to push carts
119
00:04:36,667 --> 00:04:38,667
-and that's just a lot
going on there.
-[Guy] That is strenuous.
120
00:04:38,667 --> 00:04:40,400
I think I can help
fix this problem.
121
00:04:40,400 --> 00:04:42,667
-I'll be right back.
-He's the man with
the answer these days.
122
00:04:45,700 --> 00:04:47,166
Uh-oh.
123
00:04:49,100 --> 00:04:51,333
[Guy] Chefs, why don't you
go ahead and step to the front
of your carts?
124
00:04:52,300 --> 00:04:53,800
These are the crates
of produce coming in.
125
00:04:53,800 --> 00:04:59,467
You're just gonna pack
all the groceries you need
in your one shop.
126
00:04:59,467 --> 00:05:02,400
Everything you need
in one shop.
127
00:05:02,400 --> 00:05:04,166
Oh, by the way,
we call this Crate Shop.
128
00:05:04,166 --> 00:05:05,367
Fill it with whatever you want
129
00:05:05,367 --> 00:05:07,667
for your meatless
steakhouse entree
130
00:05:07,667 --> 00:05:09,767
and for your
meatless appetizer.
131
00:05:09,767 --> 00:05:13,000
60 minutes to shop,
prepare a plate,
your steakhouse dinner.
132
00:05:13,000 --> 00:05:16,667
And your steakhouse app,
which is due in 20 minutes.
133
00:05:16,667 --> 00:05:18,400
Any questions
about any of this?
134
00:05:18,400 --> 00:05:19,700
Are we having fun yet?
135
00:05:19,700 --> 00:05:21,967
-We are.
-[Guy] I'm having a blast.
136
00:05:21,967 --> 00:05:23,500
All right. So just remember.
137
00:05:23,500 --> 00:05:25,767
It's three, two, one, go,
then you guys can take off.
138
00:05:25,767 --> 00:05:27,834
[clock ticking]
139
00:05:33,467 --> 00:05:35,166
-It's already going.
-We're going? It's going.
140
00:05:35,166 --> 00:05:36,767
[laughing] It's already going!
141
00:05:36,767 --> 00:05:39,066
[all cheering and laughing]
142
00:05:39,567 --> 00:05:40,934
They're so confused.
143
00:05:43,400 --> 00:05:45,400
[Dylan] For the steakhouse
vibe to come through,
144
00:05:45,400 --> 00:05:48,567
and really only
having 60 minutes
to get something done, like,
145
00:05:48,567 --> 00:05:50,400
that's a pretty crazy ask
for plant-based.
146
00:05:50,400 --> 00:05:52,867
And I only have
a milk crate to shop with.
147
00:05:52,867 --> 00:05:54,266
All righty.
148
00:05:54,266 --> 00:05:55,867
When I think about
a steakhouse appetizer,
149
00:05:55,867 --> 00:05:59,266
the first thing
in my brain was like,
"Go maitake mushrooms."
150
00:05:59,266 --> 00:06:01,000
Mushrooms are
a little bit meaty.
151
00:06:01,000 --> 00:06:03,600
Something fried, I think,
would work really well.
152
00:06:03,600 --> 00:06:05,100
[vocalizing]
153
00:06:05,100 --> 00:06:07,000
I'm gonna make
a corn and mushroom fritter.
154
00:06:07,000 --> 00:06:08,166
That's good.
155
00:06:08,166 --> 00:06:09,500
I get some frozen corn.
156
00:06:09,500 --> 00:06:11,600
I've got 20 minutes
to make this appetizer.
157
00:06:11,600 --> 00:06:13,767
I don't wanna fool around
with cutting corn off the cob.
158
00:06:13,767 --> 00:06:15,367
What do I need?
159
00:06:15,367 --> 00:06:17,767
It's gotta have a sauce,
so I go get some ginger,
160
00:06:17,767 --> 00:06:21,000
I've got some coconut milk,
some kimchi.
161
00:06:21,000 --> 00:06:22,700
I only get to shop once,
162
00:06:22,700 --> 00:06:25,934
so I've got to make sure
that I can use my ingredients
on the second round as well.
163
00:06:27,367 --> 00:06:28,800
I'm starting to think
in my head now,
164
00:06:28,800 --> 00:06:31,200
"Okay, like, what am I gonna
do for the entree?"
165
00:06:31,200 --> 00:06:34,667
My brain immediately
is like, "Steak and potatoes."
166
00:06:34,667 --> 00:06:37,200
I'm thinking, I'm like,
"What can I make
a steak out of?"
167
00:06:37,200 --> 00:06:39,767
People have made
cauliflower steaks before,
168
00:06:39,767 --> 00:06:41,900
but I wanted
to get a little bit weird
on the show,
169
00:06:41,900 --> 00:06:44,200
so I went and grabbed
some heads of cabbage.
170
00:06:44,200 --> 00:06:45,767
-How we feeling, Chef?
-Good. How are you feeling?
171
00:06:45,767 --> 00:06:47,800
Good, good.
You got enough stuff?
You got a lot of cabbage!
172
00:06:47,800 --> 00:06:48,767
Yeah!
173
00:06:48,767 --> 00:06:50,233
Has cabbage,
likes to party, I guess.
174
00:06:50,233 --> 00:06:54,567
[Dylan] I had to think
about can-jarred small herbs,
small vegetables,
175
00:06:54,567 --> 00:06:56,367
things that would kind of
fit in there around it.
176
00:06:56,367 --> 00:06:59,367
Did I get cilantro?
I can't remember.
177
00:06:59,367 --> 00:07:01,734
I need to get to it.
Call it a day.
178
00:07:04,867 --> 00:07:06,600
[Reina] If I was going
to a Filipino steakhouse,
179
00:07:06,600 --> 00:07:08,166
then lumpia is definitely
gonna be there.
180
00:07:08,166 --> 00:07:11,667
It's almost a sin
if you don't have
lumpia in your menu.
181
00:07:11,667 --> 00:07:15,767
It's basically
mixed vegetables
with a plant protein.
182
00:07:15,767 --> 00:07:18,867
It's wrapped in a spring roll
wrapper and then deep-fried.
183
00:07:18,867 --> 00:07:22,000
I need beansprouts,
carrots, beans.
184
00:07:22,000 --> 00:07:26,667
At the same time,
you're also looking ahead
at what my entree is gonna be.
185
00:07:26,667 --> 00:07:27,767
I think
with the entree, though,
186
00:07:27,767 --> 00:07:29,500
I would go with
something formidable.
187
00:07:29,500 --> 00:07:34,567
I think I would go
with something like a...
maybe an eggplant lasagna.
188
00:07:34,567 --> 00:07:35,800
You'd find that
at a steakhouse.
189
00:07:35,800 --> 00:07:38,000
A lot of steakhouses
have an Italian theme to them.
190
00:07:38,000 --> 00:07:40,467
I decided to do
a sizzling sisig
191
00:07:40,467 --> 00:07:43,200
which is a staple
in a Filipino steakhouse.
192
00:07:43,200 --> 00:07:47,000
A traditional sisig
is made out of pork snout
and cheeks.
193
00:07:47,000 --> 00:07:50,066
I'm gonna use this tofu
and make it even better.
194
00:07:50,066 --> 00:07:51,767
I'm gonna need
garlic, onion...
195
00:07:51,767 --> 00:07:52,667
Jalapenos.
196
00:07:52,667 --> 00:07:55,000
I need to shop
for a lot of things.
197
00:07:55,000 --> 00:07:55,967
Okay.
198
00:07:55,967 --> 00:07:57,467
My crate is so heavy,
199
00:07:57,467 --> 00:08:00,367
and I'm running from this end
to that end to this end.
200
00:08:00,367 --> 00:08:02,767
[panting] Oh, my God.
I'm dying right now.
201
00:08:02,767 --> 00:08:03,767
And I think I'm done. Phew.
202
00:08:03,767 --> 00:08:06,266
Yeah, you only get one shop!
Double check yourself.
203
00:08:06,266 --> 00:08:09,000
They're not
shopping very fast,
I'll tell you that much.
204
00:08:09,000 --> 00:08:10,467
Cucumber. I need cucumbers.
205
00:08:10,467 --> 00:08:11,700
-What are you thinking?
-[chuckles]
206
00:08:11,700 --> 00:08:13,100
[Cynthia] Okay,
for the appetizer,
207
00:08:13,100 --> 00:08:15,400
I'm thinking
about artichoke dip.
208
00:08:15,400 --> 00:08:17,367
-I like it.
-Okay.
209
00:08:17,367 --> 00:08:18,767
-Gotta get cranking though.
-Okay.
210
00:08:18,767 --> 00:08:21,100
I've created this
vegan version
211
00:08:21,100 --> 00:08:24,867
of a spinach artichoke dip
at home that is bomb.
212
00:08:24,867 --> 00:08:28,367
I grab bruschetta artichokes
that were in the jar,
213
00:08:28,367 --> 00:08:30,967
so I could save time,
to put into the dip.
214
00:08:30,967 --> 00:08:32,066
Here we go.
215
00:08:32,066 --> 00:08:35,300
I need to grab
the vegan cream cheese.
216
00:08:35,300 --> 00:08:38,700
Jalapenos, yeah! Yeah, baby.
217
00:08:38,700 --> 00:08:41,166
I'm just seriously worried
about number one, tripping.
218
00:08:41,166 --> 00:08:43,400
I'm worried about
"Am I gonna drop this crate?
219
00:08:43,400 --> 00:08:45,867
Am I gonna be able
to fit everything in?"
220
00:08:45,867 --> 00:08:48,100
Tortilla chips.
Restaurant-style.
221
00:08:48,100 --> 00:08:49,700
You only need one, Cece.
222
00:08:49,700 --> 00:08:53,667
For my steakhouse dinner,
the thing that came to mind
was what my children love.
223
00:08:53,667 --> 00:08:54,767
Chicken-fried steak.
224
00:08:56,400 --> 00:08:58,166
Texas style, baby.
225
00:08:58,667 --> 00:09:00,467
With a cream gravy.
226
00:09:00,467 --> 00:09:02,700
So, I needed
to use the soy milk.
227
00:09:02,700 --> 00:09:03,767
Hey, baby.
228
00:09:03,767 --> 00:09:06,166
Creamed spinach
and fried potatoes.
229
00:09:06,166 --> 00:09:08,100
What could be more
steakhouse than that?
230
00:09:08,100 --> 00:09:10,166
Gotta do your shopping
in one area at one time!
231
00:09:10,166 --> 00:09:13,266
They've already burnt
three-and-a-half minutes,
they better get moving.
232
00:09:13,266 --> 00:09:15,100
[Pete] We only had one shop,
so I'm thinking,
233
00:09:15,100 --> 00:09:17,100
"I gotta grab everything
for two courses."
234
00:09:17,100 --> 00:09:20,600
And I'm already focused
on the fact that I gotta make
an appetizer in 20 minutes.
235
00:09:20,600 --> 00:09:23,967
Vegas is built on steakhouses,
traditional steakhouses.
236
00:09:23,967 --> 00:09:27,567
So I wanted to take something
that's a little more
Italian inspired.
237
00:09:27,567 --> 00:09:29,667
For my appetizer,
I'm making a jackfruit crepe
238
00:09:29,667 --> 00:09:32,133
with a fresh
peach pico de gallo.
239
00:09:33,166 --> 00:09:34,166
[Guy] Jackfruit's awesome.
240
00:09:34,166 --> 00:09:36,200
Something really
amazing to work with.
241
00:09:36,200 --> 00:09:38,500
[Pete] I was looking
for an egg replacement,
so I found the vegan egg.
242
00:09:38,500 --> 00:09:40,600
I want something cooked
with something fresh,
243
00:09:40,600 --> 00:09:44,000
and that's where I came up
with the fresh peaches
to go on top.
244
00:09:44,000 --> 00:09:45,400
Now we work on the entree.
245
00:09:45,400 --> 00:09:46,867
Steakhouse entree,
I'm thinking,
246
00:09:46,867 --> 00:09:48,400
"Where's the protein?"
247
00:09:48,400 --> 00:09:50,467
I see
the portobello mushrooms,
248
00:09:50,467 --> 00:09:53,467
they're thick, they're dense,
they're meaty.
249
00:09:53,467 --> 00:09:56,400
I'm grabbing
the heirloom tomatoes because,
first of all, they look great.
250
00:09:56,400 --> 00:09:58,166
There's a lot of health
benefits to 'em.
251
00:09:58,166 --> 00:09:59,867
And it's gonna add that
fresh component to my dish.
252
00:09:59,867 --> 00:10:01,400
Some potatoes.
253
00:10:01,400 --> 00:10:02,400
When you think
about a steakhouse,
254
00:10:02,400 --> 00:10:03,800
you're thinking
meat and potatoes.
255
00:10:03,800 --> 00:10:05,433
Hatch chilis will work.
256
00:10:06,066 --> 00:10:06,967
Okay.
257
00:10:06,967 --> 00:10:08,867
I need some kind
of corn component.
258
00:10:08,867 --> 00:10:10,300
There are so many choices.
259
00:10:10,300 --> 00:10:11,200
I can make this work.
260
00:10:11,200 --> 00:10:13,300
All right, chefs! Let's go!
261
00:10:13,300 --> 00:10:17,700
You've got 15 minutes
to get those appetizers done.
262
00:10:17,700 --> 00:10:21,667
So, here to grill
all of our meat-free chefs
is our panel of judges.
263
00:10:21,667 --> 00:10:23,166
First we got
the Food Network star
264
00:10:23,166 --> 00:10:24,467
who has a whole cookbook
265
00:10:24,467 --> 00:10:27,767
dedicated to making southern
food vegetarian style.
266
00:10:27,767 --> 00:10:31,200
The one and only,
and she's a dancer,
Damaris Phillips.
267
00:10:31,200 --> 00:10:34,166
Award-winning
food critic and owner
of San Diego Magazine
268
00:10:34,166 --> 00:10:37,367
who likes to veg out
on the SoCal beach,
269
00:10:37,367 --> 00:10:39,100
the one and only Troy Johnson.
270
00:10:39,100 --> 00:10:41,266
And a man whose favorite
meatless dishes include
271
00:10:41,266 --> 00:10:42,967
funnel cake
and caramel apples,
272
00:10:42,967 --> 00:10:45,767
and the host of Carnival Eats,
the one and only Noah Cappe.
273
00:10:45,767 --> 00:10:47,667
-[Guy] All right.
-[Damaris] Thank you
for doing this episode.
274
00:10:47,667 --> 00:10:49,667
I... you know how
important it is to me.
275
00:10:49,667 --> 00:10:51,100
I do it
on behalf of my sister.
276
00:10:51,100 --> 00:10:52,667
-My sister
taught me so much...
-[Damaris] Mmm-hmm.
277
00:10:52,667 --> 00:10:54,800
...about cooking vegetarian
and vegan.
278
00:10:54,800 --> 00:10:56,567
When she'd come
over to my house, she'd say,
279
00:10:56,567 --> 00:11:01,000
"Listen, no grilled vegetable,
balsamic glaze, basmati rice."
280
00:11:01,000 --> 00:11:03,066
-No.
-You gotta make me,
like, real dishes.
281
00:11:03,066 --> 00:11:04,266
Yeah.
282
00:11:04,266 --> 00:11:06,500
I'm gonna do a little corn
and mushroom fritter here
283
00:11:06,500 --> 00:11:08,467
with some kind
of strange curry.
284
00:11:08,467 --> 00:11:10,867
I'm not sure yet, it might
be like a kimchi curry.
285
00:11:10,867 --> 00:11:13,433
So I know the first thing
I gotta do is start making
these fritters.
286
00:11:14,500 --> 00:11:16,667
So I take the stems
off my mushrooms.
287
00:11:17,700 --> 00:11:20,033
I'm pulsing 'em
in the food processor.
288
00:11:21,467 --> 00:11:23,767
I'm mixing them
with the frozen corn.
289
00:11:23,767 --> 00:11:24,700
And I realize...
290
00:11:24,700 --> 00:11:27,700
Oh, no. I forgot one thing.
291
00:11:27,700 --> 00:11:29,700
...that I forgot
the bread crumbs.
292
00:11:29,700 --> 00:11:31,233
Damn!
293
00:11:38,767 --> 00:11:43,000
[Damaris] These chefs,
in 14 minutes, need to have
appetizers on our table,
294
00:11:43,000 --> 00:11:45,667
and then they have
the remaining 40 minutes
for their dinner.
295
00:11:45,667 --> 00:11:50,033
It's absolutely
off the rails in here today.
296
00:11:50,033 --> 00:11:51,100
A lot going on.
297
00:11:51,100 --> 00:11:54,567
Oh, no! I forgot one thing.
298
00:11:54,567 --> 00:11:56,567
And I forgot the bread crumbs.
299
00:11:56,567 --> 00:11:59,066
I gotta try and reverse
this into something else.
300
00:11:59,066 --> 00:12:01,834
You know what?
I'm gonna make it happen
one way or another, actually.
301
00:12:01,834 --> 00:12:05,367
But then I realize
there's flour in my pantry.
302
00:12:05,367 --> 00:12:06,834
So I've got these mushrooms.
303
00:12:07,467 --> 00:12:09,100
I get some frozen corn.
304
00:12:09,100 --> 00:12:11,033
These will make
some kind of cool fritter.
305
00:12:11,033 --> 00:12:12,600
You know,
it's actually working out.
306
00:12:12,600 --> 00:12:16,000
I just make a nice,
little slurry of some flour
and some water.
307
00:12:16,767 --> 00:12:17,767
Dredge 'em in that.
308
00:12:17,767 --> 00:12:20,767
There we go. Okay.
309
00:12:20,767 --> 00:12:23,667
I would love to teach people
that vegan food is accessible,
310
00:12:23,667 --> 00:12:26,567
it doesn't have
to be difficult or expensive.
311
00:12:26,567 --> 00:12:28,834
Because really anything
that you can do with meat,
312
00:12:28,834 --> 00:12:30,667
you can do with
vegetables as well.
313
00:12:33,400 --> 00:12:34,834
Pete, what are you making?
314
00:12:34,834 --> 00:12:38,467
-I'm gonna make some jackfruit
crepes with mushrooms.
-Oh, very nice.
315
00:12:38,467 --> 00:12:40,066
[Pete] I gotta
make my crepe batter.
316
00:12:40,066 --> 00:12:42,767
Flour, water, egg substitute.
317
00:12:42,767 --> 00:12:45,200
-You do all plant-based
cooking, correct?
-[Pete] I do.
318
00:12:45,200 --> 00:12:47,400
While the crepe batter
is resting,
319
00:12:47,400 --> 00:12:49,433
I'm working on
my jackfruit filling
320
00:12:51,166 --> 00:12:52,767
They caramelize
the jackfruit a little bit.
321
00:12:52,767 --> 00:12:56,467
Jackfruit is almost
exactly like an artichoke.
322
00:12:56,467 --> 00:12:58,200
And I've seen it
done like pulled pork,
323
00:12:58,200 --> 00:13:00,066
I've seen it
done like chicken.
324
00:13:00,066 --> 00:13:04,567
I mean, you can cover it
in sauce and just completely
transform it.
325
00:13:04,567 --> 00:13:06,667
[Pete] I wanna win so bad
because this is the time
326
00:13:06,667 --> 00:13:09,934
where it just really stamps
the approval on vegan cuisine.
327
00:13:09,934 --> 00:13:13,834
Really tried to make
a stamp on holding its place
on the Vegas Strip,
328
00:13:13,834 --> 00:13:15,400
and I just feel
like a win today
329
00:13:15,400 --> 00:13:17,467
would really solidify
that whole experience.
330
00:13:17,467 --> 00:13:18,800
Now we're talking.
331
00:13:19,400 --> 00:13:20,800
Now we're talking.
332
00:13:22,000 --> 00:13:23,233
Let me chop this up.
333
00:13:23,767 --> 00:13:25,166
Chef, what are you making?
334
00:13:25,166 --> 00:13:28,767
I'm making
a spinach artichoke dip.
That's the goal here.
335
00:13:28,767 --> 00:13:31,300
My philosophy
in the kitchen
is to keep it simple.
336
00:13:31,300 --> 00:13:32,533
The KISS method.
337
00:13:33,467 --> 00:13:36,900
I add the already
pre-diced garlic.
338
00:13:37,667 --> 00:13:39,166
Bruschetta artichokes.
339
00:13:39,166 --> 00:13:41,300
I do that so I can save time.
340
00:13:41,300 --> 00:13:42,433
Spinach.
341
00:13:43,266 --> 00:13:45,567
A little paprika.
342
00:13:45,567 --> 00:13:48,967
In 2018,
our food truck won
best food truck in Dallas,
343
00:13:48,967 --> 00:13:52,467
which was a tremendous award
for a brand-new food truck.
344
00:13:52,467 --> 00:13:54,734
And we beat out
all other competition
345
00:13:54,734 --> 00:13:56,634
including non-vegan
food trucks.
346
00:13:58,467 --> 00:14:00,834
So if I win today,
I would use the funds
347
00:14:00,834 --> 00:14:06,567
to be able to continue
our mission to provide
vegan foods to those
348
00:14:06,567 --> 00:14:10,266
who may not have
readily available produce
and fruits
349
00:14:10,266 --> 00:14:11,500
right around the corner.
350
00:14:11,500 --> 00:14:14,800
People love our food.
You can come and see
for yourself.
351
00:14:16,967 --> 00:14:21,166
All right, so they've got
about 10 minutes to come up
with this appetizer for you.
352
00:14:21,166 --> 00:14:23,266
So Reina's making
vegetable lumpia
353
00:14:23,266 --> 00:14:25,667
which is a traditional
Filipino appetizer.
354
00:14:25,667 --> 00:14:27,000
Yeah!
355
00:14:27,000 --> 00:14:31,100
It's a deep-fried,
almost eggroll Filipino food.
356
00:14:31,100 --> 00:14:34,834
[Reina] First thing
I'm gonna do is saute
all my vegetables.
357
00:14:36,066 --> 00:14:38,667
So saute my
plant protein separately.
358
00:14:39,367 --> 00:14:41,166
So I combine the two,
359
00:14:41,166 --> 00:14:42,800
I added
some mushroom bouillon.
360
00:14:43,567 --> 00:14:45,166
I add some liquid seasoning.
361
00:14:46,200 --> 00:14:47,600
Because season,
season, season.
362
00:14:47,600 --> 00:14:49,667
We are in Flavortown
after all.
363
00:14:50,266 --> 00:14:51,834
All right.
364
00:14:51,834 --> 00:14:55,200
Then I have to cool it down
because if I put them
in the wrapper immediately,
365
00:14:55,200 --> 00:14:56,934
then my wrapper's
gonna fall apart.
366
00:14:58,367 --> 00:15:00,834
I have to run over
to the blast chiller.
367
00:15:00,834 --> 00:15:03,066
So pressed for time.
368
00:15:06,367 --> 00:15:07,266
What are you making?
369
00:15:07,266 --> 00:15:08,567
I'm making a corn
and mushroom fritter,
370
00:15:08,567 --> 00:15:11,266
a little kimchi curry,
and then cilantro scallion.
371
00:15:11,266 --> 00:15:12,166
[Guy] I like that.
372
00:15:12,166 --> 00:15:14,367
Checking on the fritters.
373
00:15:14,367 --> 00:15:17,734
They're staying intact,
the color on 'em is looking
real nice.
374
00:15:17,734 --> 00:15:19,533
Now I'm ready to get started
on the sauce.
375
00:15:20,467 --> 00:15:21,734
Coconut milk.
376
00:15:22,300 --> 00:15:23,567
I've got kimchi in there.
377
00:15:23,567 --> 00:15:25,667
Turmeric, ginger.
378
00:15:25,667 --> 00:15:27,367
You know,
one of the big reasons
379
00:15:27,367 --> 00:15:30,867
I reach for Asian ingredients
a lot of the time is because
they pack a lot of umami
380
00:15:30,867 --> 00:15:32,934
and it's a nice, like,
secret trick way
381
00:15:32,934 --> 00:15:35,266
to kind of pack some more
flavor into vegan food.
382
00:15:38,834 --> 00:15:39,934
That's delicious.
383
00:15:42,400 --> 00:15:44,734
[Pete] Next, I need to work
on my peach pico de gallo.
384
00:15:46,100 --> 00:15:47,834
Added the fresh basil to it.
385
00:15:48,834 --> 00:15:50,066
Persian cucumber.
386
00:15:51,066 --> 00:15:52,266
Flavor's gonna
be really strong,
387
00:15:52,266 --> 00:15:54,233
and it's gonna add that fresh
component to my dish.
388
00:15:55,600 --> 00:15:58,734
So I get my
jackfruit filling done,
my crepes are ready.
389
00:15:58,734 --> 00:16:02,066
So I fill my crepes,
I roll 'em,
390
00:16:02,066 --> 00:16:03,300
There's not much steakhouse
about the crepe,
391
00:16:03,300 --> 00:16:04,867
but it's the filling
that goes inside
392
00:16:04,867 --> 00:16:06,834
and it's the rest of the dish
and how it's composed
393
00:16:06,834 --> 00:16:08,634
that makes it more
of a steakhouse feel.
394
00:16:13,266 --> 00:16:16,066
[Cynthia] So now that
I've made the dip,
I give it a taste.
395
00:16:16,066 --> 00:16:18,867
So I decided I wanna
play up the heat
a little bit more
396
00:16:18,867 --> 00:16:21,667
with the fresh jalapenos.
397
00:16:21,667 --> 00:16:25,367
And the juice from
the jar of jalapenos.
398
00:16:25,367 --> 00:16:26,667
It's all good.
399
00:16:26,667 --> 00:16:27,800
Gonna make it work.
400
00:16:29,266 --> 00:16:31,600
I believe vegan spinach
and artichoke dip
401
00:16:31,600 --> 00:16:36,834
can be just as delicious
as a traditional dairy
artichoke dip.
402
00:16:39,734 --> 00:16:41,600
Chefs, we've got
five minutes left!
403
00:16:41,600 --> 00:16:43,300
[Reina] Whoo!
404
00:16:43,300 --> 00:16:45,567
[Reina] I run
to the blast chiller,
405
00:16:45,567 --> 00:16:48,734
grab my filling,
go back to my station.
406
00:16:50,867 --> 00:16:51,767
[Reina] Oh, yeah.
407
00:16:51,767 --> 00:16:54,166
Start wrapping it
as fast as I could.
408
00:16:55,266 --> 00:16:57,667
I've been rolling lumpia
since I was 8 years old.
409
00:17:00,166 --> 00:17:03,867
And I only had like
three minutes to fry
my lumpias.
410
00:17:03,867 --> 00:17:04,934
It's high pressure!
411
00:17:06,567 --> 00:17:09,767
[Guy] Three minutes,
chefs. Three!
412
00:17:09,767 --> 00:17:13,834
[Dylan] So first thing,
I got this kimchi sauce
down right in the middle.
413
00:17:14,600 --> 00:17:16,066
I've got my fritter.
414
00:17:17,066 --> 00:17:18,367
Some herbs on top.
415
00:17:18,367 --> 00:17:20,166
So I think
I hit it on the head.
416
00:17:23,266 --> 00:17:25,166
[Cynthia] Put my dip
into the bowl.
417
00:17:25,166 --> 00:17:28,467
Place the tortilla chips
onto the plate.
418
00:17:29,200 --> 00:17:30,333
Jalapeno.
419
00:17:30,867 --> 00:17:32,433
Okay. My app's done.
420
00:17:33,100 --> 00:17:34,266
[Pete] First,
I've got my crepe.
421
00:17:34,266 --> 00:17:35,734
Let's get this done.
422
00:17:37,467 --> 00:17:39,634
And then I'm gonna top it
with the peach pico de gallo.
423
00:17:40,166 --> 00:17:41,367
Really refreshing.
424
00:17:42,467 --> 00:17:43,567
[Guy] One minute!
425
00:17:43,567 --> 00:17:45,667
[Reina] Check on my egg rolls.
426
00:17:45,667 --> 00:17:48,266
I took the baskets to be
near my plating station.
427
00:17:48,266 --> 00:17:49,934
I need my sauce though.
428
00:17:49,934 --> 00:17:50,900
Come on, y'all.
429
00:17:52,266 --> 00:17:53,600
[Guy] Here we go, chefs!
430
00:17:53,600 --> 00:17:54,767
Just get it on the plate.
431
00:17:54,767 --> 00:17:59,834
[Guy] Five, four,
three, two, one!
432
00:17:59,834 --> 00:18:01,266
Chefs, that's it.
Stop working.
433
00:18:01,266 --> 00:18:03,467
[people applauding]
434
00:18:03,467 --> 00:18:05,266
All right,
appetizers are done.
435
00:18:05,266 --> 00:18:06,567
Continue on with your entrees.
436
00:18:06,567 --> 00:18:08,367
We'll be calling you up
to the judges in a minute.
437
00:18:08,367 --> 00:18:09,934
Oh, my God.
438
00:18:16,266 --> 00:18:18,166
[Guy] 40 minutes left.
439
00:18:18,166 --> 00:18:20,033
All right,
appetizers are done.
440
00:18:20,033 --> 00:18:21,266
Continue on with your entrees.
441
00:18:21,266 --> 00:18:23,233
We'll be calling you up
to the judges in a minute.
442
00:18:24,767 --> 00:18:27,767
I only have 40 minutes
to finish
the steakhouse entree,
443
00:18:27,767 --> 00:18:29,100
but I'm feeling
pretty confident.
444
00:18:31,266 --> 00:18:33,033
Meanwhile,
they're still cooking.
445
00:18:33,033 --> 00:18:36,066
They got their mains
to focus on now.
446
00:18:36,066 --> 00:18:37,834
Chef Cynthia, come on up.
447
00:18:37,834 --> 00:18:39,367
Make the presentation
to the judges.
448
00:18:39,367 --> 00:18:41,000
All right, Chef,
what do you have for us?
449
00:18:41,000 --> 00:18:46,533
I have a spinach-artichoke
jalapeno dip with warmed
tortilla chips.
450
00:18:48,567 --> 00:18:51,600
-Fantastic. All right.
Back to your station.
-Okay. Thank you.
451
00:18:54,100 --> 00:18:56,634
[Cynthia] Now that I've
finished me appetizer, phew,
452
00:18:56,634 --> 00:18:59,100
I gotta start working
on the entree.
453
00:18:59,100 --> 00:19:01,934
Texas-style chicken-fried
steak with gravy.
454
00:19:02,834 --> 00:19:04,266
Okay.
455
00:19:04,266 --> 00:19:08,467
I think that Cynthia's
very, very smart to have not
heated up this dish.
456
00:19:08,467 --> 00:19:11,567
Typically when
you think about spinach
and artichoke dip, it's hot.
457
00:19:11,567 --> 00:19:14,166
But vegan cream cheese
doesn't do the same.
458
00:19:14,166 --> 00:19:15,967
Once you heat it up,
it kind of melts away
459
00:19:15,967 --> 00:19:17,767
because of the amount
of fat that's in there.
460
00:19:17,767 --> 00:19:20,266
That's really good in the way
that she tweaked it.
461
00:19:20,266 --> 00:19:24,567
[Noah] You know, with her
produce aisle and the
introduction of that jalapeno,
462
00:19:24,567 --> 00:19:28,634
I always say heat
can bring a beautiful
element to a dish.
463
00:19:28,634 --> 00:19:31,033
[Troy] Now for me,
If we're talking
a steakhouse dinner,
464
00:19:31,033 --> 00:19:34,266
-I would, instead of the
tortilla chips I'd want bread.
-[Damaris] Yep.
465
00:19:34,266 --> 00:19:35,934
All right, Chef Pete,
you're up!
466
00:19:35,934 --> 00:19:37,066
All right.
467
00:19:38,834 --> 00:19:40,934
Today, I prepared
a jackfruit crepe.
468
00:19:40,934 --> 00:19:43,433
So I used a little bit
of vegan egg inside
with some flour.
469
00:19:43,433 --> 00:19:46,000
On top, you've got some
nice peach pico de gallo.
470
00:19:48,100 --> 00:19:50,233
-[Guy] Fantastic.
Beautiful dish.
-[Pete] Thank you.
471
00:19:50,233 --> 00:19:51,967
-Get back to work.
-Cool.
472
00:19:51,967 --> 00:19:53,867
[Pete] Now that the judges
are eating my appetizer,
473
00:19:53,867 --> 00:19:55,567
I need to get started
on my entree.
474
00:19:55,567 --> 00:20:00,100
Grilled portobello mushroom
with fresh heirloom tomatoes
and creamed sweet peas.
475
00:20:02,367 --> 00:20:03,567
That looks...
476
00:20:03,567 --> 00:20:05,166
Beautiful.
477
00:20:05,166 --> 00:20:07,266
-[Guy] I mean, that is...
-[Damaris] It is beautiful.
478
00:20:07,266 --> 00:20:10,000
[Guy] Vegetarian or not,
that thing looks star-studded.
479
00:20:10,000 --> 00:20:12,734
It's almost like an elevated
pico de gallo up top.
480
00:20:12,734 --> 00:20:15,266
Brings a lot of acidity
to the dish.
481
00:20:15,266 --> 00:20:18,100
It's nice, and bright,
and fresh,
482
00:20:18,100 --> 00:20:21,834
and you've got that base notes
of the crepe and the jackfruit
which is imitating meat.
483
00:20:21,834 --> 00:20:25,567
I was hoping that the crepe
was even a tiny bit thinner.
484
00:20:25,567 --> 00:20:28,767
It's almost turned into
a thickness of a bread.
485
00:20:28,767 --> 00:20:33,834
It reads appetizer to me,
it feels like a steakhouse
'cause it's very refined.
486
00:20:33,834 --> 00:20:35,233
It needs salt.
487
00:20:35,233 --> 00:20:38,266
Presentation is all there,
but the execution maybe
just fell a bit short.
488
00:20:38,266 --> 00:20:40,900
-[Guy] Chef Dylan, you're up!
-Okay.
489
00:20:42,767 --> 00:20:44,433
-[Guy] There he is.
-Hello, chefs.
490
00:20:44,433 --> 00:20:46,333
So I made a corn
and mushroom fritter here.
491
00:20:46,333 --> 00:20:47,967
There's a little bit
of kimchi curry
492
00:20:47,967 --> 00:20:50,166
and then some herbs
to kind of brighten everything
up a little bit.
493
00:20:50,166 --> 00:20:53,133
-[Guy] Fantastic. Back to
your kitchen. Thank you.
-Thank you very much, chefs.
494
00:20:55,000 --> 00:20:56,467
So I've got my appetizer
out of the way,
495
00:20:56,467 --> 00:20:58,367
and now it's time to start
my steakhouse entree.
496
00:20:58,367 --> 00:21:02,567
A koji-rubbed cabbage steak
with a couple of sauces.
497
00:21:02,567 --> 00:21:05,266
[Damaris] It's a little
undercooked. I'll just
let you know.
498
00:21:05,266 --> 00:21:07,100
I almost wish
it was just soup.
499
00:21:07,100 --> 00:21:09,166
That, I would lick
out of the bowl.
500
00:21:09,166 --> 00:21:11,634
[Troy] The a la menu curry.
Like the curry on the fly.
501
00:21:11,634 --> 00:21:13,567
-[Noah] Yeah.
-[Troy] That's really good.
502
00:21:13,567 --> 00:21:17,033
Kimchi gives it that nice,
ripe acidity and flavor.
503
00:21:17,033 --> 00:21:19,533
That fritter needs to be
a little more brown,
a little more cooked.
504
00:21:19,533 --> 00:21:23,166
If it just had
a bit of a crispier,
kind of crunchier exterior,
505
00:21:23,166 --> 00:21:25,333
I think it would have set up
a really nice bite.
506
00:21:25,333 --> 00:21:27,066
Doesn't eat like steakhouse.
507
00:21:27,066 --> 00:21:28,266
When we get the bill,
508
00:21:28,266 --> 00:21:31,867
if it's $28, then it was
a steakhouse dish,
and we'll know.
509
00:21:31,867 --> 00:21:34,000
All right!
Chef Reina, you're up!
510
00:21:35,166 --> 00:21:36,433
Go, Reina!
511
00:21:36,433 --> 00:21:37,533
What do you got for us?
512
00:21:37,533 --> 00:21:40,367
I've got a vegetable lumpia
with plant protein.
513
00:21:40,367 --> 00:21:42,834
The sauce is just
a liquid seasoning.
514
00:21:42,834 --> 00:21:44,133
All right,
back to your kitchen.
515
00:21:47,567 --> 00:21:50,133
[Reina] While the judges
are tasting my appetizer,
516
00:21:50,133 --> 00:21:52,600
I have to get started
on my sizzling sisig.
517
00:21:53,934 --> 00:21:56,634
At the end of the day,
I am a sucker for an egg roll.
518
00:21:56,634 --> 00:21:58,767
The sauce that she put on here
was liquid aminos,
519
00:21:58,767 --> 00:22:00,500
which is just out of a bottle.
520
00:22:00,500 --> 00:22:04,867
Topping on this would be great
as sauce that actually wasn't
just straight out of a jar.
521
00:22:04,867 --> 00:22:08,066
It's delicious,
but she did not play the game.
522
00:22:08,066 --> 00:22:12,266
-It is not
a steakhouse appetizer.
-[Troy] No.
523
00:22:12,266 --> 00:22:14,867
[Guy] 20 points available
in gameplay.
524
00:22:14,867 --> 00:22:17,800
20 points available in taste.
10 points for plating.
525
00:22:26,367 --> 00:22:27,433
All right, chefs.
526
00:22:28,166 --> 00:22:30,533
Here are the scores
for your appetizer.
527
00:22:31,867 --> 00:22:34,834
Chef Reina, 35 points.
528
00:22:36,066 --> 00:22:38,367
Chef Cynthia, 36 points.
529
00:22:38,367 --> 00:22:40,333
Whoo!
530
00:22:40,333 --> 00:22:43,233
Chef Dylan, 41!
531
00:22:43,233 --> 00:22:47,000
Chef Pete, congratulations.
43 points on your appetizer.
532
00:22:47,000 --> 00:22:47,934
-Yeah!
-[Guy] Well done.
533
00:22:47,934 --> 00:22:49,100
[judges applauding]
534
00:22:49,100 --> 00:22:50,800
Great job, Pete.
Really well done.
535
00:22:52,233 --> 00:22:54,467
I feel great right now.
I don't know if it's the apps.
536
00:22:54,467 --> 00:22:56,667
I'm buzzing,
I think what it is really,
537
00:22:56,667 --> 00:22:59,333
is that, confirmed,
we've got four talented
cooks here.
538
00:22:59,333 --> 00:23:00,266
Absolutely.
539
00:23:00,266 --> 00:23:01,533
Thirty-five minutes.
540
00:23:02,266 --> 00:23:04,066
Make some roasted portobellos,
541
00:23:04,066 --> 00:23:06,467
some charred corn,
I got potatoes going.
542
00:23:06,467 --> 00:23:09,000
Going into the entree round,
I knew I was in the lead
543
00:23:09,000 --> 00:23:10,533
but I knew
I couldn't lose the lead
544
00:23:10,533 --> 00:23:14,767
so I was really trying
to concentrate on that
steakhouse experience.
545
00:23:14,767 --> 00:23:16,233
First thing, I'm gonna
work on my mushrooms.
546
00:23:16,867 --> 00:23:18,000
When I think
about a steakhouse,
547
00:23:18,000 --> 00:23:19,767
I'm thinking about
a giant steak,
548
00:23:19,767 --> 00:23:20,867
and that's what
I was going for.
549
00:23:20,867 --> 00:23:22,567
We're gonna make 'em
the same size.
550
00:23:22,567 --> 00:23:25,533
I'd personally started
eating vegan back in 2019,
551
00:23:25,533 --> 00:23:28,767
and that's when I realized
that this is a healthy way
to live.
552
00:23:28,767 --> 00:23:31,066
My energy was better,
was cleaner.
553
00:23:31,066 --> 00:23:33,133
I felt like my brain
was functioning better,
554
00:23:33,133 --> 00:23:35,467
so definitely enjoyed
the benefits from it.
555
00:23:35,467 --> 00:23:37,667
The mushrooms,
putting them on the grill,
556
00:23:37,667 --> 00:23:39,333
you got those
sear marks on it.
557
00:23:41,000 --> 00:23:42,266
Next, I start my pea puree,
558
00:23:42,266 --> 00:23:43,934
I got my peas,
my garbanzo beans,
559
00:23:43,934 --> 00:23:45,367
a little bit
of garlic in there.
560
00:23:45,367 --> 00:23:46,533
Some vegetable stock.
561
00:23:46,533 --> 00:23:48,567
I get it into the blender.
562
00:23:48,567 --> 00:23:50,934
I wanted to make sure
that it got really nice
and smooth.
563
00:23:51,867 --> 00:23:53,634
I'm that much closer
to the 20 grand.
564
00:24:00,867 --> 00:24:04,166
For my steakhouse entree,
I'm gonna make a koji-rubbed
cabbage steak.
565
00:24:04,166 --> 00:24:06,567
Some fried
fingerling potatoes.
566
00:24:06,567 --> 00:24:08,700
And Calabrian chili salsa.
567
00:24:09,467 --> 00:24:11,367
Koji, koji, koji.
568
00:24:11,367 --> 00:24:13,266
A little rice koji here.
569
00:24:13,266 --> 00:24:18,000
Give it some flavor
and get a little funky
taste in.
570
00:24:18,000 --> 00:24:20,000
I grab some ume.
571
00:24:20,000 --> 00:24:21,600
Doing a little umeboshi.
572
00:24:21,600 --> 00:24:26,133
I'm gonna rub down the steaks
and this one time just before
they hit the grill.
573
00:24:26,133 --> 00:24:29,467
This is just like
Japanese pickled plums.
574
00:24:29,467 --> 00:24:31,767
Kind of a little bit of sweet
and a little bit of tart
575
00:24:31,767 --> 00:24:33,734
that it's gonna add
to this cabbage.
576
00:24:33,734 --> 00:24:35,266
Okay. So...
577
00:24:35,266 --> 00:24:38,066
Next thing, I go ahead
and get started on my
Calabrian chili salsa.
578
00:24:38,066 --> 00:24:40,634
A little bit
of Castelvetrano olives.
579
00:24:42,467 --> 00:24:45,100
If I win today,
my wife and I are gonna
use the money
580
00:24:45,100 --> 00:24:46,567
to put towards
the downpayment on a house.
581
00:24:46,567 --> 00:24:48,166
We've got a bit
of a big family.
582
00:24:48,166 --> 00:24:50,934
There's five of us in total,
not including animals.
583
00:24:50,934 --> 00:24:53,333
So I'd love to be able
to have a place of my own
584
00:24:53,333 --> 00:24:56,333
where I can work on it
and build it in a cool way.
585
00:24:59,367 --> 00:25:00,734
Oh, that's real nice.
586
00:25:00,734 --> 00:25:02,000
I'll get my potatoes going
587
00:25:02,000 --> 00:25:03,367
'cause they'll take
the longest.
588
00:25:03,367 --> 00:25:04,233
All right.
589
00:25:04,233 --> 00:25:06,066
I am making
chicken-fried steak
590
00:25:06,066 --> 00:25:09,233
with creamed spinach
and fried potatoes.
591
00:25:10,767 --> 00:25:15,500
The only thing more steakhouse
than steak is potatoes.
592
00:25:16,266 --> 00:25:17,867
Okay. Next.
593
00:25:17,867 --> 00:25:22,367
It's now time to make
patties for my chicken
fried steak.
594
00:25:22,367 --> 00:25:26,233
And then I open the box,
and realize it's frozen!
595
00:25:26,233 --> 00:25:27,133
What?
596
00:25:27,133 --> 00:25:29,133
Frozen.
597
00:25:29,133 --> 00:25:34,367
So, now I have to figure out
how to defrost this quickly
and I was running out of time.
598
00:25:34,367 --> 00:25:36,433
Meanwhile this clock
just keeps on ticking
599
00:25:36,433 --> 00:25:38,367
because that's what
a countdown does.
600
00:25:38,367 --> 00:25:39,734
All right,
get it together, Cece.
601
00:25:49,066 --> 00:25:51,834
[Guy] 19 minutes, chefs.
19 to go.
602
00:25:51,834 --> 00:25:55,533
We're giving them steakhouse,
not what any of these chefs
actually make.
603
00:25:55,533 --> 00:25:57,333
This is very difficult.
604
00:25:58,667 --> 00:26:00,066
[Guy] Okay, Chef.
How are we doing?
605
00:26:00,066 --> 00:26:02,333
I think I might have to
redeem myself this round.
606
00:26:02,333 --> 00:26:05,867
-Making sizzling sisig,
which is like usually pig.
-Right.
607
00:26:05,867 --> 00:26:07,834
But then it's mushroom
and tofu.
608
00:26:07,834 --> 00:26:08,867
[Guy] How do you serve that?
609
00:26:08,867 --> 00:26:11,467
-I serve it
on sizzling platter.
-[Guy] Got it.
610
00:26:11,467 --> 00:26:13,667
First thing I do,
which takes the longest,
611
00:26:13,667 --> 00:26:15,133
is to fry my tofu.
612
00:26:16,667 --> 00:26:20,533
We Filipinos love meat
that is deep-fried,
613
00:26:20,533 --> 00:26:22,834
like pork especially,
that's our thing.
614
00:26:24,467 --> 00:26:27,233
I throw the mushrooms
into the food processor.
615
00:26:28,367 --> 00:26:31,433
So that gives that chewiness
the original dish has.
616
00:26:32,467 --> 00:26:36,634
Filipinos, I'm not taking
your culture away from you,
617
00:26:36,634 --> 00:26:42,000
but I'm actually
giving it back to you
but in a healthier version.
618
00:26:42,000 --> 00:26:45,834
I throw them in the pan
with the onion, garlic,
and the jalapenos.
619
00:26:47,266 --> 00:26:49,667
Tofu's looking golden.
620
00:26:49,667 --> 00:26:53,333
Next, mix the tofu
and the mushroom together.
621
00:26:54,467 --> 00:26:56,967
Now I'm gonna
season it with soy sauce...
622
00:26:56,967 --> 00:26:57,934
Soy.
623
00:26:57,934 --> 00:27:00,066
...vinegar.
624
00:27:00,066 --> 00:27:03,834
It's got a mix of saltiness
and sourness.
625
00:27:07,233 --> 00:27:08,967
Yes! Whoo!
626
00:27:08,967 --> 00:27:11,200
[Guy] 15 minutes! 15 to go.
627
00:27:11,767 --> 00:27:13,133
All right, Chef, talk to me.
628
00:27:13,133 --> 00:27:15,634
I've got some
grilled portobello,
some fresh heirloom tomatoes.
629
00:27:15,634 --> 00:27:19,000
I was really trying to capture
the side dishes to go along
with the steakhouse.
630
00:27:19,000 --> 00:27:20,200
So, with the corn,
631
00:27:21,266 --> 00:27:22,767
the mashed potatoes,
632
00:27:22,767 --> 00:27:25,333
I really feel like I captured
more of that experience.
633
00:27:26,367 --> 00:27:29,467
My mushrooms look great,
I add a little balsamic.
634
00:27:29,467 --> 00:27:32,934
I season my tomatoes
with a bit of salt,
a bit of pepper over it.
635
00:27:32,934 --> 00:27:34,333
And so I just put those
in the oven,
636
00:27:34,333 --> 00:27:36,166
melt that garlic
on top of them,
637
00:27:36,166 --> 00:27:37,634
and get them nice and soft.
638
00:27:38,834 --> 00:27:40,233
Next, I need to work
on these potatoes.
639
00:27:41,567 --> 00:27:45,000
I wanna win so bad
because I get to put money
towards my campaign.
640
00:27:45,000 --> 00:27:47,767
Because with my work,
with cooking
with cancer patients,
641
00:27:47,767 --> 00:27:50,333
I've maintained
relationships with people
with incurable leukemia,
642
00:27:50,967 --> 00:27:53,133
and it's my goal
to find a cure
643
00:27:53,133 --> 00:27:55,734
so that families don't have
to deal with cancer.
644
00:27:56,433 --> 00:27:57,500
Okay.
645
00:27:57,967 --> 00:27:59,066
Check my meat.
646
00:28:00,767 --> 00:28:05,066
Now that my meat is thawed,
which took most of my time,
647
00:28:05,066 --> 00:28:08,567
I'm going to combine
my vegan patty
and my vegan sausage
648
00:28:08,567 --> 00:28:13,000
to create this
really flavorful,
meaty vegan steak patty.
649
00:28:14,266 --> 00:28:17,133
A little paprika,
and then I add more flour.
650
00:28:17,867 --> 00:28:21,166
And I use soy milk
to dredge my steak
651
00:28:21,166 --> 00:28:24,767
and then put them
in the pan to fry.
652
00:28:24,767 --> 00:28:27,100
All right. Come on
and get the spinach, Cece.
653
00:28:28,266 --> 00:28:30,333
I'm gonna get my gravy going.
654
00:28:30,333 --> 00:28:34,066
Chopped up some vegan sausage,
I add vegan butter,
655
00:28:36,166 --> 00:28:37,734
a little paprika,
656
00:28:38,533 --> 00:28:41,000
and use the soy milk.
657
00:28:44,567 --> 00:28:46,233
Is that almond?
658
00:28:46,233 --> 00:28:49,100
-Oh, it's vanilla.
-Oh.
659
00:28:49,100 --> 00:28:55,000
Putting vanilla soy milk
in a savory Southern gravy
is not gonna work.
660
00:28:55,000 --> 00:28:56,500
Gonna need a lot more salt.
661
00:28:57,133 --> 00:28:58,333
Darn it!
662
00:28:58,333 --> 00:29:02,000
I gotta focus and move
on because it's down
to the wire.
663
00:29:02,000 --> 00:29:03,166
Come on and fry-- Oh, God.
664
00:29:03,166 --> 00:29:04,166
[Guy] Hi, Chef,
what's on the menu?
665
00:29:04,166 --> 00:29:06,634
Doing a koji-rubbed
cabbage steak.
666
00:29:06,634 --> 00:29:09,066
Doing some
fingerling potatoes,
667
00:29:09,066 --> 00:29:10,834
a Calabrian chili Nduja.
668
00:29:10,834 --> 00:29:13,867
You have a
whole load of arsenal
up that half-pant leg.
669
00:29:13,867 --> 00:29:15,567
-I do.
-Wow.
670
00:29:15,567 --> 00:29:19,367
Next thing I get working on
is kind of an Asian
aji-verde-inspired
671
00:29:19,367 --> 00:29:22,166
chimichurri green-sauce
type deal.
672
00:29:22,166 --> 00:29:24,433
A little bit of lemongrass
and ginger,
673
00:29:24,433 --> 00:29:25,734
a little bit of mirin.
674
00:29:28,266 --> 00:29:29,834
Chef, how are things
coming along?
675
00:29:29,834 --> 00:29:31,166
What is this sitting here
right now?
676
00:29:31,166 --> 00:29:32,467
So we got tofu, mushroom--
677
00:29:32,467 --> 00:29:34,834
[Reina] Bell pepper,
onions, garlic, lemon.
678
00:29:34,834 --> 00:29:35,834
How's that?
679
00:29:35,834 --> 00:29:37,166
-Delicious.
-Thank you.
680
00:29:37,166 --> 00:29:38,467
-Sizzling platter, right?
-[Reina] Yeah.
681
00:29:38,467 --> 00:29:40,100
[Guy] Well,
the thing is, for service,
682
00:29:40,100 --> 00:29:42,166
you may wanna
think about how you're
gonna make that sizzle.
683
00:29:42,166 --> 00:29:44,834
Why don't you go get
a separate container
to put your mixture in.
684
00:29:44,834 --> 00:29:47,166
-And then you serve it--
-Okay. Like a ramekin?
685
00:29:47,166 --> 00:29:49,000
Then when you serve it, yeah,
instruct the judges
686
00:29:49,000 --> 00:29:51,066
-to dump it into
their sizzling platter.
-[Reina] Perfect.
687
00:29:51,066 --> 00:29:54,066
It would be
so cool to win this
688
00:29:54,066 --> 00:29:55,834
for embracing vegan food.
689
00:29:55,834 --> 00:29:58,000
Beautiful, beautiful!
690
00:29:58,000 --> 00:30:00,667
And then Filipino food,
so it's like double.
691
00:30:00,667 --> 00:30:03,367
It's like
a double representation.
692
00:30:03,367 --> 00:30:07,400
We do not do
steak and potatoes,
we do steak and rice.
693
00:30:08,734 --> 00:30:11,100
My grand mother
would turn in her grave
694
00:30:11,100 --> 00:30:13,333
if she knew I was
microwaving rice.
695
00:30:14,767 --> 00:30:18,467
My vegetarian masters,
you got five minutes!
Five to be plated!
696
00:30:18,467 --> 00:30:21,100
It needs white plates, right?
It's a steakhouse.
697
00:30:21,100 --> 00:30:23,066
[Pete] So, first,
I'm gonna put my
mashed potatoes,
698
00:30:23,066 --> 00:30:24,634
I use my little ring mold.
699
00:30:26,734 --> 00:30:28,834
Next, I put my pea puree down.
700
00:30:32,000 --> 00:30:34,133
The heirloom tomatoes
just look fantastic.
701
00:30:36,533 --> 00:30:39,834
And then I start to layer
my portobello mushrooms,
my corn.
702
00:30:39,834 --> 00:30:42,300
I'm trying to transport
the judges to a steakhouse.
703
00:30:42,767 --> 00:30:43,967
Got it.
704
00:30:43,967 --> 00:30:45,867
[Guy] Four minutes
to be plated and finished.
705
00:30:45,867 --> 00:30:47,734
[Dylan] I throw that
green sauce down on the plate,
706
00:30:47,734 --> 00:30:50,333
I give it a nice, fun smack
to look real cool.
707
00:30:52,233 --> 00:30:54,934
Take these crispy fingerlings,
and I throw 'em down
on the plate.
708
00:30:56,233 --> 00:30:58,233
Then I take that cabbage
off the grill,
709
00:30:58,233 --> 00:31:01,166
and I throw that right down
on top of those potatoes, too.
710
00:31:01,166 --> 00:31:03,033
Then I've got my
Calabrian chili salsa.
711
00:31:05,233 --> 00:31:07,867
[Guy] We got
two minutes, chefs.
Two minutes to be plated.
712
00:31:07,867 --> 00:31:10,734
[Reina] I'm gonna
plate up my side salad.
713
00:31:10,734 --> 00:31:13,166
So for the rice, I'm gonna
mold it in a ramekin,
714
00:31:13,166 --> 00:31:17,000
I'm gonna turn it over
so it has a really nice,
cute form.
715
00:31:17,000 --> 00:31:20,533
We're gonna
serve this sisig
in a sizzling skillet.
716
00:31:20,967 --> 00:31:21,834
Very hot.
717
00:31:21,834 --> 00:31:22,967
[Guy] One minute!
718
00:31:22,967 --> 00:31:26,266
This is as close as it gets.
719
00:31:26,266 --> 00:31:29,367
[Cynthia] I add the potatoes
to the plate.
720
00:31:29,367 --> 00:31:33,266
I then add my
chicken-fried steak,
really great crust.
721
00:31:33,266 --> 00:31:37,066
Dump my cream spinach
on the side. [chuckles]
722
00:31:37,066 --> 00:31:39,934
It's all gonna have
this vanilla soy taste to it.
723
00:31:39,934 --> 00:31:45,834
So I put just a little
vanilla gravy on top
of my chicken-fried steak
724
00:31:45,834 --> 00:31:50,467
because I wasn't quite sure
if it was going to overpower
the savory of the steak.
725
00:31:50,467 --> 00:31:56,767
[Guy] Five, four,
three, two, one.
726
00:31:56,767 --> 00:31:58,634
Chefs, that's it.
Stop working.
727
00:31:58,634 --> 00:32:00,533
[Troy and Noah exclaiming]
728
00:32:00,533 --> 00:32:02,634
Great job, you all.
729
00:32:03,166 --> 00:32:04,367
[exhales] Ooh, Lord.
730
00:32:04,367 --> 00:32:07,467
My vegetarian
brothers and sisters,
the steaks are high!
731
00:32:07,467 --> 00:32:09,634
Let's take 'em
to the judges right this way.
732
00:32:16,467 --> 00:32:17,567
All right, judges, this is it.
733
00:32:17,567 --> 00:32:20,467
It's our winner-take-all round
of the Meatless Marvels.
734
00:32:20,467 --> 00:32:24,100
Our teams had to prepare
a steakhouse dinner
using no meat.
735
00:32:24,100 --> 00:32:26,567
Chef Reina, you're up first.
What'd you make for us?
736
00:32:26,567 --> 00:32:31,000
I made a very classic
Filipino steakhouse dish
737
00:32:31,000 --> 00:32:32,467
called sizzling sisig,
738
00:32:32,467 --> 00:32:37,433
and I made mine with
grilled mushrooms and tofu
instead of the usual pork.
739
00:32:39,266 --> 00:32:43,333
All you do
is take the lemon out,
pour it over into the plate.
740
00:32:49,533 --> 00:32:51,467
Ooh, if you get
the Damaris shoulder dance,
741
00:32:51,467 --> 00:32:53,533
things are working
in your favor.
742
00:32:53,533 --> 00:32:54,667
It's really good.
743
00:32:55,634 --> 00:33:00,533
The shiitakes are such
a meaty bite, it's delightful.
744
00:33:00,533 --> 00:33:04,000
The salad is nice,
it's bright, it's fresh.
745
00:33:04,000 --> 00:33:05,066
[Noah] It's a ton of fun.
746
00:33:05,066 --> 00:33:07,367
It's fun to eat,
and the flavors
do come together.
747
00:33:07,367 --> 00:33:08,967
The rice was cooked perfectly.
748
00:33:08,967 --> 00:33:12,567
When I think sisig,
I think little bits
of pork belly.
749
00:33:12,567 --> 00:33:19,567
And you mimicked that so well
with this little mushroom-tofu
rubble of joy.
750
00:33:19,567 --> 00:33:21,834
-It is--
-Rubble of joy?
751
00:33:21,834 --> 00:33:25,033
It looks like a rock quarry!
But it's good!
752
00:33:25,033 --> 00:33:27,634
Is it a steakhouse dinner?
It doesn't nail it for me.
753
00:33:27,634 --> 00:33:31,700
It doesn't have that big
opulent refined main entree.
754
00:33:33,000 --> 00:33:34,834
Up next, Chef Dylan.
755
00:33:34,834 --> 00:33:36,934
Awesome. So I made
the most steakhouse-y thing
756
00:33:36,934 --> 00:33:39,767
I could think of
in 30 seconds.
It's steak and potatoes.
757
00:33:39,767 --> 00:33:43,100
It is a koji-and-ume-rubbed
cabbage steak,
758
00:33:43,100 --> 00:33:45,934
some fingerling potatoes
that are fried underneath,
759
00:33:45,934 --> 00:33:49,100
Calabrian chili,
and olive spread,
760
00:33:49,100 --> 00:33:51,033
and a very bright green sauce.
761
00:33:51,033 --> 00:33:55,033
Almost in the vein
of an aji verde or chimichurri
or something on the bottom.
762
00:33:59,233 --> 00:34:00,734
You think steakhouse
and you think char.
763
00:34:00,734 --> 00:34:04,000
You think a big thing
on a plate,
764
00:34:04,000 --> 00:34:06,033
and that's exactly
what you did with cabbage.
765
00:34:06,033 --> 00:34:09,066
And it's delicious,
especially when you treat it
the way that you treated it.
766
00:34:09,066 --> 00:34:10,533
Those sauces, fiery.
767
00:34:11,166 --> 00:34:12,867
[Damaris] The potato's lovely.
768
00:34:12,867 --> 00:34:16,367
It feels like
a vegetarian dish that
you would get at a steakhouse.
769
00:34:16,367 --> 00:34:20,767
-It's just raw,
and it's a rare--
-Yeah.
770
00:34:20,767 --> 00:34:21,667
Black and blue?
771
00:34:21,667 --> 00:34:23,533
-It's blue. That's it.
-[all laughing]
772
00:34:23,533 --> 00:34:25,033
Correct.
773
00:34:25,033 --> 00:34:27,033
The first thing I did
when I saw it,
774
00:34:27,033 --> 00:34:28,634
and I don't know
if you watched,
775
00:34:28,634 --> 00:34:31,867
but I cut right through
into the middle to take a peek
'cause the thought was,
776
00:34:31,867 --> 00:34:36,233
"Is this thing at this size
gonna be able to transport
all that beautiful flavor
777
00:34:36,233 --> 00:34:38,567
of what I'm seeing
on the exterior
to the inside?"
778
00:34:38,567 --> 00:34:40,834
I mean, just bringing
that thing down a little bit,
779
00:34:40,834 --> 00:34:43,467
-you would have knocked it
out of the park.
-Totally.
780
00:34:43,467 --> 00:34:46,266
'Cause there's depth,
there's talent.
781
00:34:46,266 --> 00:34:47,266
Sweet.
782
00:34:47,266 --> 00:34:48,333
All right.
Thank you very much.
783
00:34:48,333 --> 00:34:49,467
Up next, Chef Pete.
784
00:34:49,467 --> 00:34:50,767
So when I think steakhouse,
785
00:34:50,767 --> 00:34:52,367
I'm thinking
meat and potatoes.
786
00:34:52,367 --> 00:34:57,166
Grilled portobello mushrooms,
potato puree, fresh, nice
heirloom tomatoes,
787
00:34:57,166 --> 00:34:59,333
charred corn and pea puree.
788
00:35:06,233 --> 00:35:08,934
[Troy] Those potatoes.
Those are steakhouse potatoes.
789
00:35:08,934 --> 00:35:10,433
Thank you.
790
00:35:10,433 --> 00:35:12,433
I think you need a sauce,
and I think we're missing
a little bit of that fat,
791
00:35:12,433 --> 00:35:14,867
a little bit
of that unctuousness.
792
00:35:14,867 --> 00:35:16,834
And I think a sauce would have
brought it all together.
793
00:35:16,834 --> 00:35:18,066
Thank you.
794
00:35:18,066 --> 00:35:20,767
I like the pea puree
underneath it.
795
00:35:20,767 --> 00:35:23,767
It adds nice texture
and elegance to the plate,
796
00:35:23,767 --> 00:35:26,166
the corn has
a beautiful little pop.
797
00:35:26,166 --> 00:35:28,767
I think that it is clear
that you have a restaurant
in Vegas,
798
00:35:28,767 --> 00:35:33,066
it definitely looks
like a steakhouse dish.
799
00:35:33,066 --> 00:35:36,567
The portabella looks
like a little bitty fillet.
800
00:35:36,567 --> 00:35:37,934
It needs more fat.
801
00:35:37,934 --> 00:35:38,867
Okay, that's fair.
802
00:35:38,867 --> 00:35:41,066
For me,
especially at a steakhouse,
803
00:35:41,066 --> 00:35:44,266
dining is a marathon,
it's not a sprint.
804
00:35:44,266 --> 00:35:47,000
Certain elements
may look beautiful
at the beginning,
805
00:35:47,000 --> 00:35:50,033
but as I'm cutting
into the dish and moving
things around,
806
00:35:50,033 --> 00:35:53,667
you still want
that visual sensation,
that experience happening.
807
00:35:53,667 --> 00:35:55,066
Nice flavor and familiar,
808
00:35:55,066 --> 00:35:56,467
which I think
is a key component.
809
00:35:56,467 --> 00:35:57,667
Thank you.
810
00:35:57,667 --> 00:35:58,867
All right. Thank you.
811
00:35:58,867 --> 00:36:01,233
Chef Cynthia, you're up.
What do you got for us?
812
00:36:01,233 --> 00:36:03,467
So I was thinking like a mom,
813
00:36:03,467 --> 00:36:07,967
and I'm giving you
a Texas-style steakhouse
that I could afford [laughs].
814
00:36:07,967 --> 00:36:12,166
So I brought to you
a chicken-fried steak
themed plate
815
00:36:12,166 --> 00:36:16,433
with fried potatoes
and creamed spinach
on the side.
816
00:36:21,066 --> 00:36:22,367
What is in that gravy?
817
00:36:22,367 --> 00:36:23,734
Vanilla soy milk.
818
00:36:23,734 --> 00:36:25,367
Vanilla soy milk.
I actually get it. Okay.
819
00:36:25,367 --> 00:36:27,367
It's giving you the warmth
that you think of a nutmeg.
820
00:36:27,367 --> 00:36:28,834
Mm-hmm.
821
00:36:28,834 --> 00:36:30,834
When you go for soy milk,
you go for vanilla or that's
the thing you grabbed?
822
00:36:31,467 --> 00:36:33,000
I just... [vocalizes]
823
00:36:33,000 --> 00:36:34,767
-Soy milk!
-[Cynthia laughs] Soy milk!
824
00:36:34,767 --> 00:36:37,567
This is like
a roadside steakhouse.
825
00:36:37,567 --> 00:36:41,767
The elements here
surprisingly work
because in your breakdown,
826
00:36:41,767 --> 00:36:44,467
you were very strategic
to not mention
827
00:36:44,467 --> 00:36:47,467
the vanilla infusion
throughout the entire dish.
828
00:36:47,467 --> 00:36:52,266
But it is giving you the hint
of nutmeg and the little bit
of sweetness
829
00:36:52,266 --> 00:36:54,233
that you find
in creamed spinach.
830
00:36:54,233 --> 00:36:56,567
You have the potatoes,
all the flavors are there.
831
00:36:56,567 --> 00:36:58,867
The steak itself
is a little dry.
832
00:36:58,867 --> 00:36:59,967
It needs more sauce.
833
00:36:59,967 --> 00:37:02,133
It needs to be smothered.
That's what it is.
834
00:37:02,133 --> 00:37:03,734
There needs to be
a little bit more gravy,
835
00:37:03,734 --> 00:37:05,133
it needs to be cooked
a little bit more.
836
00:37:05,767 --> 00:37:07,333
All right,
thank you very much.
837
00:37:07,333 --> 00:37:10,333
Judges need to deliberate,
I'm gonna send you back
to the kitchens
838
00:37:10,333 --> 00:37:11,767
and we'll call you back
when we have a decision.
839
00:37:11,767 --> 00:37:13,400
Thank you. Good job.
840
00:37:18,100 --> 00:37:20,767
Whose steakhouse dinner
was well-done?
841
00:37:20,767 --> 00:37:22,767
20 points available
in gameplay,
842
00:37:22,767 --> 00:37:26,100
20 points available in taste,
10 points in plating.
843
00:37:35,967 --> 00:37:37,667
[Guy] Well,
I'll tell you this.
844
00:37:37,667 --> 00:37:42,667
I think that you are
all great ambassadors
of the meatless movement.
845
00:37:42,667 --> 00:37:45,266
Bad thing is I gotta
send three of you home.
846
00:37:45,266 --> 00:37:49,367
Pete, in the first round,
a 43 and in your second round,
847
00:37:49,367 --> 00:37:51,567
out of 20 points
in gameplay, 14.
848
00:37:51,567 --> 00:37:53,667
14 out of 20 in taste.
849
00:37:53,667 --> 00:37:56,266
Plating, a 7, for a 35.
850
00:37:56,266 --> 00:37:57,934
And a total of 78.
851
00:37:58,934 --> 00:38:00,233
Cynthia.
852
00:38:00,233 --> 00:38:03,467
13 out of 20 in gameplay.
853
00:38:03,467 --> 00:38:05,800
14 out of 20 in taste.
854
00:38:06,767 --> 00:38:11,200
7 out of 10 for plating
for a 34, and a total of 70.
855
00:38:13,467 --> 00:38:15,533
Dylan, 41 in the first round.
856
00:38:15,533 --> 00:38:16,834
In your second round,
857
00:38:16,834 --> 00:38:18,934
16 out of 20 in gameplay.
858
00:38:19,533 --> 00:38:21,300
16 out of 20 in taste.
859
00:38:22,467 --> 00:38:24,634
Plating for 8 for a 40. Wow.
860
00:38:26,166 --> 00:38:27,700
An 81.
861
00:38:28,166 --> 00:38:29,433
Congratulations.
862
00:38:29,433 --> 00:38:31,433
Gonna take some
big numbers, Reina.
863
00:38:32,667 --> 00:38:34,367
15 out of 20 in gameplay.
864
00:38:34,367 --> 00:38:38,166
19 out of 20 in taste! Wow!
865
00:38:40,367 --> 00:38:43,667
8 out of 10
in plating for a 42.
866
00:38:43,667 --> 00:38:47,734
And a very close,
almost come-from-behind, 77.
867
00:38:47,734 --> 00:38:50,767
And congratulations,
Chef Dylan. 81.
868
00:38:50,767 --> 00:38:52,066
[all cheering and applauding]
869
00:38:52,066 --> 00:38:53,433
-[Guy] Well done!
-Great job.
870
00:38:53,433 --> 00:38:55,433
Well done.
871
00:38:55,433 --> 00:38:56,634
Wow.
872
00:38:56,634 --> 00:38:58,734
Pete, Cynthia, Reina,
I gotta tell you,
873
00:38:58,734 --> 00:39:00,066
I appreciate you being here
so much.
874
00:39:00,066 --> 00:39:01,066
Thank you.
875
00:39:01,066 --> 00:39:02,734
[Pete] You know, I know
I'm going home today,
876
00:39:02,734 --> 00:39:04,767
but I get to go back
to Truth & Tonic on the Strip,
877
00:39:04,767 --> 00:39:08,166
and continue to be
a trailblazer in that
cuisine on the Strip.
878
00:39:08,166 --> 00:39:09,834
-[Reina] Thank you so much.
-Thank you.
879
00:39:09,834 --> 00:39:13,967
[Reina] I'm really proud
to be representing vegan
Filipino food today.
880
00:39:13,967 --> 00:39:16,667
This is huge for us. Huge.
881
00:39:16,667 --> 00:39:18,033
-Come here.
-[Cynthia giggling]
882
00:39:18,033 --> 00:39:20,433
I did my best,
but things went wrong.
883
00:39:20,433 --> 00:39:23,400
I would love to come back.
I got something to prove.
884
00:39:27,567 --> 00:39:29,567
There's two ways you can win.
One is a shopping spree.
885
00:39:29,567 --> 00:39:32,333
You get two minutes
to grab five items
886
00:39:32,333 --> 00:39:34,533
that satisfy the clues
on those cards.
887
00:39:34,533 --> 00:39:37,767
You find the item,
you put it in the basket,
you win 4,000 bucks.
888
00:39:37,767 --> 00:39:40,133
-You get all five items,
you win $20,000.
-Mm-hmm.
889
00:39:40,133 --> 00:39:41,967
-[Guy] Pretty easy.
Pretty easy to understand.
-Yeah.
890
00:39:41,967 --> 00:39:45,667
The other way is we can
just jump right to the check
that's behind the door.
891
00:39:45,667 --> 00:39:47,667
You can see the shadow
of it right there.
892
00:39:47,667 --> 00:39:52,200
It's gonna be within $13,000
to $20,000 on the check.
893
00:39:53,834 --> 00:39:55,367
[Damaris whispering]
Take the check.
894
00:39:55,367 --> 00:39:58,266
Uh, you know, let's make it
a true daily double.
Let's play the game, man.
895
00:39:58,266 --> 00:39:59,367
-You play the game?
-[Dylan] Yeah, let's do it.
896
00:39:59,367 --> 00:40:01,033
Wow, this guy's a gangster.
897
00:40:01,033 --> 00:40:03,033
-Let's do it.
-Gangster! All right.
898
00:40:03,033 --> 00:40:04,867
Do you wanna see
what the check was?
Just in case?
899
00:40:04,867 --> 00:40:07,233
-Yeah, sure. Why not?
-All right, let's go ahead
and take a look for the check.
900
00:40:07,233 --> 00:40:08,133
What's the check say?
901
00:40:08,133 --> 00:40:09,834
Oh, I would have
taken the check.
902
00:40:10,667 --> 00:40:12,100
[Dylan] Oh, not bad.
903
00:40:12,100 --> 00:40:17,567
15,950 bucks.
So all you have to do is get
four items on the list...
904
00:40:17,567 --> 00:40:18,467
-That's great.
-Four items.
905
00:40:18,467 --> 00:40:19,734
[Guy] ...and
you beat the check.
906
00:40:19,734 --> 00:40:20,667
-Good luck, Dylan.
-Let's go. Yeah.
907
00:40:20,667 --> 00:40:22,367
-Hit it!
-[judges cheering]
908
00:40:22,367 --> 00:40:24,533
[Guy] "Also known
as aubergine,
909
00:40:24,533 --> 00:40:25,867
this purple produce item
910
00:40:25,867 --> 00:40:28,233
is actually classified
as a berry."
911
00:40:28,867 --> 00:40:30,934
$4,000. Eggplant, baby!
912
00:40:32,934 --> 00:40:33,867
[bell dings]
913
00:40:33,867 --> 00:40:35,266
Yeah, $4,000!
914
00:40:35,266 --> 00:40:37,867
[Guy] "Oil made
from this fruit of a palm tree
915
00:40:37,867 --> 00:40:40,367
that is often used
in meat substitutes."
916
00:40:40,367 --> 00:40:42,767
Oils, oils, oils.
917
00:40:42,767 --> 00:40:44,100
-[Damaris] Two, two, two.
-[Troy] Go back!
918
00:40:44,100 --> 00:40:45,367
[Noah] He's gotta circle back.
919
00:40:45,367 --> 00:40:47,166
Coconut oil?
Is that close enough?
920
00:40:47,166 --> 00:40:48,467
-[Guy] Yep, there you go.
-[bell dings]
921
00:40:48,467 --> 00:40:50,467
"This fermented bubbly tea
922
00:40:50,467 --> 00:40:52,533
is said to have many
health benefits."
923
00:40:52,533 --> 00:40:54,400
-Where's drinks at?
-[Guy] Over here.
924
00:40:58,867 --> 00:41:00,233
Forty seconds.
925
00:41:02,133 --> 00:41:03,233
Come on.
926
00:41:03,967 --> 00:41:05,266
Oh, here it is.
927
00:41:05,266 --> 00:41:06,567
-Duh.
-[Guy] There you go.
928
00:41:06,567 --> 00:41:07,834
[judges cheering]
929
00:41:07,834 --> 00:41:09,266
"This dairy-free frozen treat
930
00:41:09,266 --> 00:41:11,033
is a great vegan alternative
931
00:41:11,033 --> 00:41:11,967
to ice cream."
932
00:41:11,967 --> 00:41:14,233
He needs this one
to beat the check.
933
00:41:19,433 --> 00:41:22,533
-[Damaris] Yeah!
You got it! Go!
-He can pull this off!
934
00:41:22,533 --> 00:41:23,667
"This member
935
00:41:23,667 --> 00:41:24,934
of the parsley family
936
00:41:24,934 --> 00:41:26,467
has green leaves
937
00:41:26,467 --> 00:41:28,734
and edible orange roots."
938
00:41:29,834 --> 00:41:35,166
[Guy] Five, four,
three, two, one. Stop.
939
00:41:35,166 --> 00:41:37,066
[all cheering]
940
00:41:37,066 --> 00:41:40,233
-[Guy] Way to go, baby!
-Yeah! What's up? Whoo!
941
00:41:40,233 --> 00:41:41,567
With this $20,000,
942
00:41:41,567 --> 00:41:43,967
my wife and I have been
trying to buy a home
for some time,
943
00:41:43,967 --> 00:41:46,266
so this money is certainly
gonna go towards helping that.
944
00:41:46,266 --> 00:41:51,266
The big vegetarian
superstar from the spaceship
in San Diego.
945
00:41:51,266 --> 00:41:53,567
Carrot for $20,000!?
946
00:41:53,567 --> 00:41:55,533
You see how you
get it done in Triple G?
947
00:41:55,533 --> 00:41:56,867
We'll see you next week.
948
00:41:56,867 --> 00:41:59,634
Be good. Adios!
Eat more vegetables.