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.