1 00:00:01,200 --> 00:00:02,400 It's Grocery Games gone wild. 2 00:00:02,400 --> 00:00:04,100 We've got some of the best camp cooks and Wilderness Chefs 3 00:00:04,100 --> 00:00:06,767 in the country coming to Flavortown Market. 4 00:00:06,767 --> 00:00:08,867 They'll hunt our aisles for everything they're gonna need 5 00:00:08,867 --> 00:00:10,800 to prepare out-of-bounds dishes 6 00:00:10,800 --> 00:00:12,500 featuring all kinds of wild game. 7 00:00:12,500 --> 00:00:13,600 Oh, that's good. 8 00:00:13,600 --> 00:00:16,066 But the question is, can they survive our wild game? 9 00:00:17,000 --> 00:00:18,367 Oh! 10 00:00:18,367 --> 00:00:21,000 All right, Dad, I'm ready to go to the wilderness to meet these chefs. 11 00:00:21,000 --> 00:00:21,900 No, Hunter, no. 12 00:00:21,900 --> 00:00:23,734 The Wilderness Chefs are coming to us. 13 00:00:24,066 --> 00:00:25,367 Oh. 14 00:00:25,367 --> 00:00:28,200 Uh, okay, I guess I'll go step in aisle four then. 15 00:00:28,200 --> 00:00:29,467 -I mean-- -Um... 16 00:00:29,467 --> 00:00:31,400 It's Wilderness Chefs right now on Guy's Grocery Games. 17 00:00:31,400 --> 00:00:33,900 Hunter, Hunter, aisle four is that way, that way. 18 00:00:33,900 --> 00:00:35,567 I knew he needed a compass. 19 00:00:40,367 --> 00:00:42,266 So, let's meet our Wilderness Chefs. 20 00:00:42,266 --> 00:00:44,000 Now, first up, we have Gerry Haynes, 21 00:00:44,000 --> 00:00:48,100 the Canadian camp cook who specializes in creating five-star meals 22 00:00:48,100 --> 00:00:50,166 in the middle of nowhere. 23 00:00:51,066 --> 00:00:52,367 Hey, where are you at, Guy? 24 00:00:52,367 --> 00:00:53,667 Hi, everybody. My name is Gerry, 25 00:00:53,667 --> 00:00:55,900 from St. John's, Newfoundland, Canada. 26 00:00:55,900 --> 00:00:58,767 Some of the camps that I have worked in are really isolated. 27 00:00:58,767 --> 00:01:02,200 I met Guy in a camp three-and-a-half years ago. 28 00:01:02,200 --> 00:01:04,100 I have seen the show many times. 29 00:01:04,100 --> 00:01:06,600 This is very unfamiliar territory for me. 30 00:01:06,600 --> 00:01:09,767 I fear Flavortown over a charging moose. 31 00:01:09,767 --> 00:01:10,767 [chuckles] 32 00:01:12,166 --> 00:01:13,367 There you are, wild man. 33 00:01:13,367 --> 00:01:14,266 How are you, man? 34 00:01:14,266 --> 00:01:15,734 -Welcome to the indoors. -Thank you. 35 00:01:16,867 --> 00:01:18,567 [Guy] Next, we got Karla Miller, 36 00:01:18,567 --> 00:01:22,000 the Utah-based adventurer who loves to cook with her husband and son. 37 00:01:22,000 --> 00:01:25,166 [Karla] In the camps, it's very much a family ordeal. 38 00:01:25,166 --> 00:01:27,300 Really good, hearty comfort food. 39 00:01:27,300 --> 00:01:31,266 Asian dinners and Mediterranean dinners and Mexican dinners. 40 00:01:31,266 --> 00:01:34,700 My mom is always right there, cooking right alongside. 41 00:01:34,700 --> 00:01:36,567 -Hi. -Where's your mom? Your mom didn't come? 42 00:01:36,567 --> 00:01:38,567 She needs to be here. She misses you. 43 00:01:38,567 --> 00:01:39,767 I cannot believe you didn't bring your mom. 44 00:01:39,767 --> 00:01:40,767 She sends her love. 45 00:01:40,767 --> 00:01:42,967 I met Guy several years ago. 46 00:01:42,967 --> 00:01:44,867 The day that he was coming into camp, 47 00:01:44,867 --> 00:01:46,567 we were all incredibly nervous. 48 00:01:46,567 --> 00:01:48,266 And now, he's a great friend. 49 00:01:48,266 --> 00:01:49,567 She has the coolest mom ever. 50 00:01:50,600 --> 00:01:52,900 And finally, Art Ferraro, the Colorado chef 51 00:01:52,900 --> 00:01:55,700 who prepares hearty meals of wild game at the ranch 52 00:01:55,700 --> 00:01:59,000 when he's not cooking home-made pasta at his Italian restaurant. 53 00:01:59,000 --> 00:02:01,567 Well, at the camp, I try to cook versatile meals. 54 00:02:01,567 --> 00:02:05,166 My restaurant, we specialize in Northern Italian food. 55 00:02:05,166 --> 00:02:07,767 I was introduced to Chef Fieri at our camp. 56 00:02:07,767 --> 00:02:10,400 There he was with his blonde hair, and his sunglasses, 57 00:02:10,400 --> 00:02:11,567 shorts, flip flops. 58 00:02:11,567 --> 00:02:13,100 We just kinda hit it off. 59 00:02:13,100 --> 00:02:15,467 Looking good. Didn't even see you in camo, buddy. 60 00:02:15,467 --> 00:02:16,967 You're gonna need those skills later. 61 00:02:18,567 --> 00:02:21,667 Well, what a pleasure. What a pleasure. 62 00:02:21,667 --> 00:02:24,266 I know all of you. I know you love the outdoors 63 00:02:24,266 --> 00:02:27,166 because where I first met you was outdoors. 64 00:02:27,166 --> 00:02:30,100 Well, actually, it was indoors, but in the outdoor world. 65 00:02:30,100 --> 00:02:35,266 And I can't tell you how excited I am to see you indoors in Flavortown Market. 66 00:02:35,266 --> 00:02:36,367 -Live action. -Yes. 67 00:02:36,367 --> 00:02:37,300 -Thank you. -[Guy] There we go. 68 00:02:37,300 --> 00:02:38,867 Now, Gerry and I were talking about it. 69 00:02:38,867 --> 00:02:40,867 I think we were in Newfoundland. 70 00:02:40,867 --> 00:02:42,767 We had to get there by helicopter. 71 00:02:42,767 --> 00:02:44,567 We were living on a little pond. 72 00:02:44,567 --> 00:02:46,266 Limited resources. 73 00:02:46,266 --> 00:02:48,000 Only got food once a week. 74 00:02:48,000 --> 00:02:49,867 And you made some of the best food I ever had. 75 00:02:49,867 --> 00:02:51,200 Thank you. 76 00:02:51,200 --> 00:02:53,567 Karla, I show up to your place. 77 00:02:53,567 --> 00:02:57,600 Yours wasn't quite as rustic, but the menu was diverse. 78 00:02:57,600 --> 00:03:01,400 And matter of fact, I told you one night that I wanted to cook Chinese, 79 00:03:01,400 --> 00:03:03,667 you sourced the ingredients. We had a great cook. 80 00:03:03,667 --> 00:03:06,266 Your mom was there. Mom's the best sous chef in the world. 81 00:03:06,266 --> 00:03:09,700 And a baby boy. Just baby boy. 82 00:03:09,700 --> 00:03:11,767 So this, again, what an experience. 83 00:03:11,767 --> 00:03:12,967 And then, my buddy Art. 84 00:03:12,967 --> 00:03:15,066 I mean, you're a pro. You own a restaurant. 85 00:03:15,066 --> 00:03:16,767 The only guy that takes his vacation 86 00:03:16,767 --> 00:03:18,867 to go work at a mountain lodge, 87 00:03:18,867 --> 00:03:21,266 which is a mountain lodge of mountain lodges, may I say. 88 00:03:21,266 --> 00:03:24,000 And I meet this guy, and we cooked it up one night. 89 00:03:24,000 --> 00:03:26,266 And it's still one of my favorite meals that I've had 90 00:03:26,266 --> 00:03:28,066 when I'm out and out in the wilderness. 91 00:03:28,066 --> 00:03:29,567 So, you're incredible cooks. 92 00:03:29,567 --> 00:03:32,667 You can rustle up amazing meals in the back country 93 00:03:32,667 --> 00:03:34,867 regardless of the ingredients that you have. 94 00:03:34,867 --> 00:03:36,467 You make something out of nothing. 95 00:03:36,467 --> 00:03:38,800 But when you make something, it's outstanding. 96 00:03:38,800 --> 00:03:42,100 So I wanna see what you can whip up here in Flavortown. 97 00:03:42,100 --> 00:03:46,166 There's only, let's see, maybe 100,000 ingredients. 98 00:03:46,166 --> 00:03:48,400 Uh, it might be enough of a pantry for you. 99 00:03:48,400 --> 00:03:51,467 We have two wild culinary games that you're gonna play, 100 00:03:51,467 --> 00:03:54,700 and this is going to test your survival skills. 101 00:03:54,700 --> 00:03:58,100 The chef with the highest combined score at the end of both rounds 102 00:03:58,100 --> 00:03:59,967 will get a chance to shop in Flavortown Market 103 00:03:59,967 --> 00:04:03,467 for up to $20,000. 104 00:04:03,467 --> 00:04:08,834 So, first challenge, I want you to make the judges a fireside favorite. 105 00:04:09,667 --> 00:04:11,166 I'm talking about the kind of meal 106 00:04:11,166 --> 00:04:13,767 that you come down from a long day of hiking, 107 00:04:13,767 --> 00:04:14,800 and you get back. 108 00:04:14,800 --> 00:04:16,567 You look at that camp chef and you go, 109 00:04:16,567 --> 00:04:19,166 "Oh, I am so hungry. What are we eating?" 110 00:04:19,166 --> 00:04:21,000 And you serve it up to 'em, and they're like, 111 00:04:21,000 --> 00:04:23,100 "This is it. It was so worth it." 112 00:04:23,100 --> 00:04:25,300 -We good? -There's gotta be more. 113 00:04:25,300 --> 00:04:26,367 -What? -[Karla] There's gotta be more. 114 00:04:26,367 --> 00:04:27,567 There's gotta be more. 115 00:04:27,567 --> 00:04:28,967 -[Guy] There's gotta be more? -[chuckling] It's too easy. 116 00:04:28,967 --> 00:04:31,667 Karla, you know what? Just the fact that you asked for more... 117 00:04:31,667 --> 00:04:33,800 -[chuckles] -...that's fine, Karla. There will be more. 118 00:04:33,800 --> 00:04:36,800 So, to help you in this process, 119 00:04:36,800 --> 00:04:40,000 my son has a selection of wild game meat for ya. 120 00:04:40,000 --> 00:04:41,567 We have a two-for-one special. 121 00:04:41,567 --> 00:04:45,100 Each game meat is going to be paired with a special ingredient 122 00:04:45,100 --> 00:04:49,266 that would be associated with, let's say, outdoor experiences. 123 00:04:49,266 --> 00:04:51,266 Wild boar with a granola bar. 124 00:04:51,266 --> 00:04:52,667 Bananas and bison. 125 00:04:52,667 --> 00:04:54,000 Venison and trail mix. 126 00:04:54,000 --> 00:04:56,000 You could shop for anything else you want, 127 00:04:56,000 --> 00:04:59,066 but you must use that specific protein that you asked for 128 00:04:59,066 --> 00:05:01,900 and the specific ingredient that goes with it 129 00:05:01,900 --> 00:05:05,066 because you're playing Butcher Counter Special. 130 00:05:05,066 --> 00:05:06,166 Now, to get things going, 131 00:05:06,166 --> 00:05:08,667 I don't want you plowing through here with your carts, 132 00:05:08,667 --> 00:05:11,100 and breaking brush and scaring things off 133 00:05:11,100 --> 00:05:12,667 and getting the wind wrong. 134 00:05:12,667 --> 00:05:14,967 So I'm gonna let you... Hunter, what do you got, buddy? 135 00:05:14,967 --> 00:05:17,867 -What's up? -[Guy] Look at you in that blue apron. 136 00:05:17,867 --> 00:05:21,667 We have three cards here, three tickets. 137 00:05:21,667 --> 00:05:24,200 But whoever pulls the number one, goes first, 138 00:05:24,200 --> 00:05:27,900 number two goes second and number three goes last. 139 00:05:27,900 --> 00:05:30,867 Thirty minutes to make a fireside favorite 140 00:05:30,867 --> 00:05:33,166 using your Butcher Counter Special. 141 00:05:33,166 --> 00:05:34,767 -Command your station, son. -Okay. 142 00:05:34,767 --> 00:05:37,166 -See you guys over there. -Chefs, grab one of these numbers. 143 00:05:37,166 --> 00:05:40,000 I'm not telling you that they're in a specific order. 144 00:05:40,000 --> 00:05:42,567 It's not... This isn't just like three, two, one, go. 145 00:05:42,567 --> 00:05:44,000 There could be any... 146 00:05:44,000 --> 00:05:45,433 You wanna grab it? 147 00:05:46,467 --> 00:05:47,967 I'm getting attacked! 148 00:05:47,967 --> 00:05:49,667 Oh, Gerry, you get one! 149 00:05:50,800 --> 00:05:52,433 Who has one? Who's got one? 150 00:05:53,300 --> 00:05:55,266 Okay. What are you having? 151 00:05:55,266 --> 00:05:56,734 Uh, the bison rib-eye. 152 00:05:57,266 --> 00:05:58,867 Bison rib-eye and bananas. 153 00:05:58,867 --> 00:06:02,266 -There you go. Enjoy. -[Gerry] I don't often cook with bison. 154 00:06:02,266 --> 00:06:03,700 But I know how to cook steaks. 155 00:06:03,700 --> 00:06:06,367 Bananas don't usually go with bison. 156 00:06:08,900 --> 00:06:10,000 -[Hunter] Yeah. -Venison, please. 157 00:06:10,000 --> 00:06:12,066 -Oh, and trail mix? -[Hunter] Here you go. 158 00:06:12,066 --> 00:06:14,000 -Amazing. Thank you. -[Hunter] Yes, enjoy. Good luck. 159 00:06:14,000 --> 00:06:17,467 [Karla] I'm so excited to get the venison because it's very versatile, 160 00:06:17,467 --> 00:06:20,467 and I have trail mix as my weird ingredient. 161 00:06:20,467 --> 00:06:22,500 This is something I can work with. 162 00:06:22,500 --> 00:06:25,467 [Art] I get to the counter, and all that was left was the wild boar tenderloin 163 00:06:25,467 --> 00:06:26,567 and the granola bar. 164 00:06:26,567 --> 00:06:28,567 Hey, good luck. Have some fun. 165 00:06:28,567 --> 00:06:29,967 [Art] Granola bar was a new thing. 166 00:06:29,967 --> 00:06:32,600 That's usually something that lives in the bottom of my backpack. 167 00:06:32,600 --> 00:06:34,767 They have no idea 168 00:06:34,767 --> 00:06:36,467 what they're getting themselves into right now. 169 00:06:36,467 --> 00:06:37,567 Art, what'd you get, buddy? 170 00:06:37,567 --> 00:06:40,066 I've got some wild boar tenderloin. 171 00:06:40,066 --> 00:06:43,767 With the wild boar, it's just like any domestic hog or anything. 172 00:06:43,767 --> 00:06:46,934 Maybe a little bit less fat, but definitely sweet and tender. 173 00:06:47,600 --> 00:06:49,800 So, for my fireside favorite, 174 00:06:49,800 --> 00:06:52,367 I decided to make a wild boar tenderloin 175 00:06:52,367 --> 00:06:54,567 wrapped in bacon, with rosemary. 176 00:06:54,567 --> 00:06:58,567 I also own a restaurant that's based around Northern Italian food, 177 00:06:58,567 --> 00:07:00,667 so I'm thinking I'm gonna make some pasta 178 00:07:00,667 --> 00:07:02,300 in a Marsala wine sauce. 179 00:07:02,300 --> 00:07:04,166 Chardonnay. 180 00:07:04,166 --> 00:07:05,433 Fresh rosemary? 181 00:07:05,767 --> 00:07:06,700 Right here. 182 00:07:06,700 --> 00:07:08,467 The granola is tough. 183 00:07:08,467 --> 00:07:09,667 So I'm thinking I'm gonna make 184 00:07:09,667 --> 00:07:12,467 wilted dandelion vegetable with granola. 185 00:07:12,467 --> 00:07:15,533 I figured the sweet and crunchy would work with the bitter greens. 186 00:07:17,467 --> 00:07:19,100 Let me think, let me think. Let me think here. 187 00:07:19,100 --> 00:07:23,600 To me, a fireside favorite is hearty, but simple to eat. 188 00:07:23,600 --> 00:07:25,567 Sitting around the fire with friends. 189 00:07:25,567 --> 00:07:28,867 The first thing that comes to my mind is tacos. 190 00:07:28,867 --> 00:07:31,266 I am making venison tacos 191 00:07:31,266 --> 00:07:34,567 with sauteed onions and peppers, 192 00:07:34,567 --> 00:07:36,834 with Spanish rice and beans on the side. 193 00:07:38,266 --> 00:07:39,600 What did you get, sister? 194 00:07:39,600 --> 00:07:41,600 Little bit of trail mix mixed in there somehow. 195 00:07:41,600 --> 00:07:43,166 -A trail mix mixed in there? -[Karla] Yes. 196 00:07:43,166 --> 00:07:44,867 -Very nice. -Somehow I'm gonna incorporate that. 197 00:07:44,867 --> 00:07:47,100 To be here today competing in Flavortown, 198 00:07:47,100 --> 00:07:51,467 compared to planning and driving 45 minutes to a grocery store 199 00:07:51,467 --> 00:07:53,266 makes this feel a little bit easier 200 00:07:53,266 --> 00:07:55,033 than camp cooking, that's for sure. 201 00:07:56,467 --> 00:07:58,867 I usually can't go grocery shopping where I'm cooking, too, 202 00:07:58,867 --> 00:08:02,266 so it's great to have this amount of resources. 203 00:08:02,266 --> 00:08:06,867 I'm gonna make a spin on Budapest goulash with the bison rib-eye. 204 00:08:06,867 --> 00:08:10,600 But I have no idea what I was gonna do with the bananas. 205 00:08:10,600 --> 00:08:11,800 Cream. 206 00:08:11,800 --> 00:08:15,667 Goulash is usually meat of some type with potato, 207 00:08:15,667 --> 00:08:17,367 tomatoes, tomato sauce. 208 00:08:18,400 --> 00:08:19,266 Caraway. 209 00:08:19,266 --> 00:08:21,533 Caraway is one of the main spices. 210 00:08:22,266 --> 00:08:23,867 Hey, Guy, caraway seed. 211 00:08:23,867 --> 00:08:26,567 -[Guy] Don't get caraway on me. -No caraway. 212 00:08:26,567 --> 00:08:29,000 -Caraway seeds. -Thank you, buddy. That will do. 213 00:08:29,000 --> 00:08:31,066 -There you go, bud. Anything else? -[Gerry] No. That's it. 214 00:08:31,066 --> 00:08:32,100 What'd you get, bananas and bison? 215 00:08:32,100 --> 00:08:33,166 [Gerry] Bananas and bison, yep. 216 00:08:33,166 --> 00:08:36,266 Oh, the old banana and bison combo. 217 00:08:36,266 --> 00:08:39,367 So here to judge our Wilderness Chefs are three culinary powerhouses 218 00:08:39,367 --> 00:08:40,767 that I'm really just wild about. 219 00:08:40,767 --> 00:08:43,200 James Beard Award winner for Best Chef, 220 00:08:43,200 --> 00:08:46,166 the bearded baller, Chef Jonathon Sawyer. 221 00:08:46,166 --> 00:08:47,266 Hey, hey. 222 00:08:47,266 --> 00:08:50,166 Acclaimed fine-dining chef and fierce competitor herself, 223 00:08:50,166 --> 00:08:53,100 the one and only Chef Nyesha Arrington. 224 00:08:53,100 --> 00:08:54,867 And the legendary Iron Chef 225 00:08:54,867 --> 00:08:57,767 behind the Latin-inspired culinary empire, 226 00:08:57,767 --> 00:09:02,867 the one and only Big Kahuna, Chef Jose Garces. 227 00:09:02,867 --> 00:09:04,300 I'm a big fan. 228 00:09:04,300 --> 00:09:07,967 And these chefs right here, um, they're a little shaky to competition. 229 00:09:08,400 --> 00:09:09,767 They're not used to this 230 00:09:09,767 --> 00:09:11,266 'cause they usually have a good, full day 231 00:09:11,266 --> 00:09:12,667 from when we leave at, you know, 5:00 in the morning, 232 00:09:12,667 --> 00:09:13,800 4:00 in the morning, 233 00:09:13,800 --> 00:09:16,266 to when we get back into a camp, 6:00 at night. 234 00:09:16,266 --> 00:09:17,900 But they're moving right along, 235 00:09:17,900 --> 00:09:19,634 and I think you're gonna have some great dishes. 236 00:09:20,767 --> 00:09:24,333 I get my venison, and I have trail mix as my weird ingredient. 237 00:09:25,367 --> 00:09:27,000 I love cooking with venison. 238 00:09:27,000 --> 00:09:28,967 It's incredibly flavorful. 239 00:09:28,967 --> 00:09:30,567 There's hardly any fat in it. 240 00:09:30,567 --> 00:09:34,500 And the first thing I do is get my venison seasoned 241 00:09:34,500 --> 00:09:36,567 and get it right on the grill. 242 00:09:36,567 --> 00:09:37,600 [Guy speaking] 243 00:09:37,600 --> 00:09:39,166 [Karla] Yes. Venison tenderloin. 244 00:09:39,166 --> 00:09:42,266 The goal is just to get this, to mark it off, 245 00:09:42,266 --> 00:09:44,600 -and then to let it rest. -Yes, exactly. 246 00:09:44,600 --> 00:09:46,867 -Because overcooked venison is not-- -[Karla] The worst. 247 00:09:46,867 --> 00:09:48,300 -[Guy] Yeah. -[Karla] Absolutely. 248 00:09:48,300 --> 00:09:49,200 [Guy] All right. 249 00:09:49,200 --> 00:09:51,467 Twenty-two minutes! 250 00:09:51,467 --> 00:09:52,900 [Karla] How do people do this? 251 00:09:52,900 --> 00:09:55,266 I can't even believe where the time's gone. 252 00:09:55,266 --> 00:09:58,266 My mind isn't even working like it normally works. 253 00:09:58,266 --> 00:10:00,467 [Jonathon] I think all three of our chefs here 254 00:10:00,467 --> 00:10:03,367 are comfortable around the game meats and around the fire. 255 00:10:03,367 --> 00:10:05,100 I don't know how comfortable they are 256 00:10:05,100 --> 00:10:07,266 with a time constraint like this. 257 00:10:07,266 --> 00:10:10,400 [Jose] Cooking on an open fire in a beautiful place 258 00:10:10,400 --> 00:10:12,600 with plenty of time is a lot different 259 00:10:12,600 --> 00:10:14,166 than being here in Flavortown. 260 00:10:14,166 --> 00:10:15,734 This is insane. 261 00:10:26,600 --> 00:10:28,100 [Guy] Twenty-one minutes. 262 00:10:28,100 --> 00:10:30,400 [Jonathon] I think all three of our chefs here 263 00:10:30,400 --> 00:10:33,400 are comfortable around the game meats and around a fire. 264 00:10:33,400 --> 00:10:36,500 [Karla] I had to incorporate venison tenderloin and trail mix. 265 00:10:36,500 --> 00:10:39,767 To be here today, competing in Flavortown, very nerve-wracking. 266 00:10:39,767 --> 00:10:41,767 It's wild. It is wild. 267 00:10:41,767 --> 00:10:43,266 [Nyesha] Karla knows her venison. 268 00:10:43,266 --> 00:10:45,867 It's smart to make sure you stick to a protein you're comfortable with. 269 00:10:45,867 --> 00:10:49,467 -No need to make something for the first time ever, yeah. -Toast. 270 00:10:49,467 --> 00:10:51,900 [Guy] So, I mean, cooking it medium rare is really the key. 271 00:10:51,900 --> 00:10:54,000 -Right. -Um, you overcook it, there's not a lot of fat 272 00:10:54,000 --> 00:10:55,567 in this animal. 273 00:10:55,567 --> 00:10:57,900 So it has a tendency to dry out really fast. 274 00:10:57,900 --> 00:10:59,333 -[Karla] Right. -Plus, you lose a ton of the flavor. 275 00:11:00,867 --> 00:11:04,200 -[Gerry] Art's got the wild boar and granola. -[Karla] Yum. 276 00:11:04,200 --> 00:11:06,066 -[Guy] Art, how are we looking, bud? -Looking great. 277 00:11:06,066 --> 00:11:07,767 -Man, look at all this wonderful stuff. -[Guy] Look at that, huh? 278 00:11:07,767 --> 00:11:09,000 All right. So what's your gameplan here? 279 00:11:09,000 --> 00:11:11,500 So I've got some, uh, wild boar tenderloin. 280 00:11:11,500 --> 00:11:14,000 I'm gonna roll it in this bacon. 281 00:11:14,000 --> 00:11:15,867 Grill it off to a nice medium rare. 282 00:11:15,867 --> 00:11:19,400 And I'm gonna do a little Marsala wild mushroom pasta on the side. 283 00:11:19,400 --> 00:11:21,066 I like this. 284 00:11:21,066 --> 00:11:24,100 [Art] With the wild boar, figured I would just treat it like a pork tenderloin. 285 00:11:24,100 --> 00:11:26,400 Make sure the rosemary was next to it on the grill 286 00:11:26,400 --> 00:11:30,200 so it incorporated that nice, forestry and smoky flavor to it. 287 00:11:30,200 --> 00:11:33,367 [Jonathon] I think that combination of bacon with wild game cuts both ways. 288 00:11:33,367 --> 00:11:37,000 You know, while you are yielding some more smoke and some more fat, 289 00:11:37,000 --> 00:11:40,567 you run the risk of overpowering any subtlety of the boar. 290 00:11:40,567 --> 00:11:41,734 It's a balancing act. 291 00:11:43,467 --> 00:11:46,834 I wanted to make a wild mushroom Marsala sauce. 292 00:11:48,467 --> 00:11:52,166 In all of my time, I've had the luxury of being fortunate enough 293 00:11:52,166 --> 00:11:53,967 to pretty much cook the whole alphabet. 294 00:11:53,967 --> 00:11:57,567 With alligator, lot of ox, stag, guinea hens, 295 00:11:57,567 --> 00:11:58,700 pheasants, ducks. 296 00:11:58,700 --> 00:12:01,367 It's all quite pleasurable to cook. 297 00:12:01,367 --> 00:12:05,367 Any time I see mushrooms, and I see thyme and rosemary, garlic and red wine, 298 00:12:05,367 --> 00:12:07,867 I think we're going in the right direction. 299 00:12:10,100 --> 00:12:11,667 [Guy] What's on the menu, Ger? 300 00:12:11,667 --> 00:12:14,367 [Gerry] I've got bison rib-eye with bananas. 301 00:12:14,367 --> 00:12:16,367 I'm gonna make Budapest goulash. 302 00:12:16,367 --> 00:12:18,066 -Budapest goulash? -[Gerry] Yeah. 303 00:12:18,066 --> 00:12:19,767 I would wanna eat that at a fireside 304 00:12:19,767 --> 00:12:23,166 after a long day in the North Pole or Newfoundland. 305 00:12:23,166 --> 00:12:24,767 I don't know what I'm gonna do with the bananas, but... 306 00:12:24,767 --> 00:12:27,767 Goulash is a Hungarian, Eastern European stew, 307 00:12:27,767 --> 00:12:31,400 typically based on some peppers, protein of choice. 308 00:12:31,400 --> 00:12:32,400 [Guy] We've got in here, 309 00:12:32,400 --> 00:12:35,300 we've got the onions, peppers, mushrooms. 310 00:12:35,300 --> 00:12:38,467 [Gerry speaking] 311 00:12:38,467 --> 00:12:39,567 Caraway seeds. 312 00:12:39,567 --> 00:12:42,100 -Potatoes are going to go in after. -Got it. 313 00:12:42,100 --> 00:12:44,667 I added cheddar and mozzarella. 314 00:12:44,667 --> 00:12:46,600 -[Guy] It's all gonna be served as one? -[Gerry] Yes. 315 00:12:46,600 --> 00:12:48,100 One big bowl of delicious. 316 00:12:48,100 --> 00:12:49,867 -Probably, yeah. -[Guy] Okay. 317 00:12:49,867 --> 00:12:53,367 I'm from Canada, and I'm very used to the cold. 318 00:12:53,367 --> 00:12:55,367 How do I feel about the cold? 319 00:12:55,367 --> 00:12:56,767 I hate it. [chuckles] 320 00:12:56,767 --> 00:12:58,867 If I happen to win today, 321 00:12:58,867 --> 00:13:00,300 which I hope I will, 322 00:13:00,300 --> 00:13:04,266 I'm planning to take a trip with my girlfriend, Wanda, 323 00:13:04,266 --> 00:13:05,834 and we'll be somewhere nice and hot. 324 00:13:08,367 --> 00:13:10,266 [Guy] Fifteen minutes! Fifteen left! 325 00:13:13,600 --> 00:13:15,600 [Jose] Karla's speaking my language. 326 00:13:15,600 --> 00:13:19,600 I love a good taco. I love rice and beans to go with it. 327 00:13:19,600 --> 00:13:22,467 I think the hand-held nature of the tacos, too, 328 00:13:22,467 --> 00:13:25,166 yields itself to a fireside. 329 00:13:25,166 --> 00:13:28,200 Karla just did a pro move with the black beans. A little shortcut. 330 00:13:28,200 --> 00:13:30,200 And she added a little salsa in there. 331 00:13:30,200 --> 00:13:32,000 -Kind of a... -Got the chilis, 332 00:13:32,000 --> 00:13:35,667 got the garlic, onion, all in there. Smart. 333 00:13:35,667 --> 00:13:38,867 [Karla] So, I have the trail mix staring at me, that I still haven't touched. 334 00:13:38,867 --> 00:13:39,967 I know I need to use it, 335 00:13:39,967 --> 00:13:45,000 so I quickly pick out all of the nuts, blend them up. 336 00:13:45,000 --> 00:13:47,600 Toss half of the processed nuts into the beans. 337 00:13:47,600 --> 00:13:50,100 And the other half, I begin to toast. 338 00:13:50,100 --> 00:13:52,767 I know it's gonna kinda add that little bit of char, 339 00:13:52,767 --> 00:13:54,266 little bit of smoky flavor, 340 00:13:54,266 --> 00:13:58,467 which is gonna add big time into this fireside favorite dish. 341 00:13:58,467 --> 00:14:00,867 Lastly, I get started on my onions and peppers. 342 00:14:02,900 --> 00:14:06,667 To win $20,000 would be unbelievable. 343 00:14:06,667 --> 00:14:08,400 Our family is growing now, 344 00:14:08,400 --> 00:14:11,867 and our dream is to kinda move out farther into the country 345 00:14:11,867 --> 00:14:15,333 to show our kiddos how to be more connected to their food. 346 00:14:18,300 --> 00:14:19,767 While my wild boar was cooking, 347 00:14:19,767 --> 00:14:22,233 I pulled it off the grill, set it in the oven. 348 00:14:24,100 --> 00:14:26,000 Granola bar was a new thing. 349 00:14:26,000 --> 00:14:27,500 I figured the sweet and the crunchy 350 00:14:27,500 --> 00:14:29,433 would go well with the bitter greens. 351 00:14:32,667 --> 00:14:35,467 Now, it was time to start cooking the pasta. 352 00:14:35,467 --> 00:14:37,867 [Jonathon] Pasta's definitely a safe space for Art, right? 353 00:14:37,867 --> 00:14:40,567 His restaurant specializes in home-made pasta. 354 00:14:40,567 --> 00:14:42,867 That's why I think he grabbed that fettuccine off the shelf... 355 00:14:42,867 --> 00:14:44,367 -[Nyesha] Smart. -...going right into his own wheelhouse. 356 00:14:44,367 --> 00:14:48,266 I came here to prove a point to myself that I was good enough to compete, 357 00:14:48,266 --> 00:14:52,867 but also to give my family a really nice vacation, which they deserve. 358 00:14:52,867 --> 00:14:54,100 I'm gonna take them to Italy. 359 00:14:54,100 --> 00:14:57,066 Go see my home country, where my grandparents came from. 360 00:15:00,800 --> 00:15:03,166 [Gerry speaking] 361 00:15:03,166 --> 00:15:06,266 [Guy] Well, I typically tell people, when it's something funky, 362 00:15:06,266 --> 00:15:09,667 you better either make the greatest side in the world or it'll work against ya. 363 00:15:09,667 --> 00:15:12,967 -Okay? -[Gerry] Okay, I'm gonna put the bananas in here. 364 00:15:12,967 --> 00:15:15,367 [Nyesha] Grilled bananas happening here. 365 00:15:15,367 --> 00:15:19,300 I added the balsamic to the banana to neutralize the sweetness. 366 00:15:19,300 --> 00:15:21,700 [Jonathon] So, the bananas are in the goulash. 367 00:15:21,700 --> 00:15:23,900 I like this. I like where this is going. 368 00:15:23,900 --> 00:15:25,567 [Nyesha] Inventive. 369 00:15:25,567 --> 00:15:27,600 [Gerry] Once the potatoes are finished and the bananas, 370 00:15:27,600 --> 00:15:30,867 I mix them into the goulash, and then it's baked in the oven. 371 00:15:30,867 --> 00:15:34,100 [Jonathon] So, it looks like Gerry's got that goulash going. 372 00:15:34,100 --> 00:15:37,734 Gerry has embraced the fireside theme. 373 00:15:39,166 --> 00:15:41,934 Garlic bread usually goes very well with goulash. 374 00:15:44,100 --> 00:15:48,667 Then I make garlic butter with salt, pepper, Worcestershire sauce 375 00:15:48,667 --> 00:15:50,266 and unsalted butter. 376 00:15:50,266 --> 00:15:52,867 And then I brush it on the toasted garlic bread. 377 00:15:52,867 --> 00:15:54,767 [Guy] Four minutes! 378 00:15:56,166 --> 00:15:58,000 [Karla] So, I'm ready to plate my taco. 379 00:15:58,000 --> 00:16:00,767 The first thing I do is grab my tortillas. 380 00:16:00,767 --> 00:16:02,667 I started slicing my venison. 381 00:16:02,667 --> 00:16:06,233 The venison looks beautiful. The color is there. 382 00:16:07,266 --> 00:16:08,867 Oh, that's good. 383 00:16:08,867 --> 00:16:11,166 [Karla] After I've put the venison in the tortillas, 384 00:16:11,166 --> 00:16:15,266 I top it with my sauteed peppers and onions. 385 00:16:16,200 --> 00:16:18,066 And then I add over top my spicy slaw. 386 00:16:18,066 --> 00:16:22,000 I then grab my toasted nuts and sprinkle those all over the top. 387 00:16:22,000 --> 00:16:25,767 And on the side, I spoon some of my Spanish rice and Spanish beans. 388 00:16:27,000 --> 00:16:29,166 [Gerry] I take the goulash out of the oven. 389 00:16:30,667 --> 00:16:33,533 I garnished the goulash with parsley. 390 00:16:35,000 --> 00:16:38,000 I plate the garlic bread on the side, and I'm all finished. 391 00:16:38,000 --> 00:16:41,000 There you go, bud. That's what goes with a little goulash. 392 00:16:41,000 --> 00:16:43,467 One minute! One to go! 393 00:16:43,467 --> 00:16:45,000 [Art] When I took the boar out of the oven, 394 00:16:45,000 --> 00:16:46,000 I wished it would have been 395 00:16:46,000 --> 00:16:47,400 a little bit more char grilled. 396 00:16:47,400 --> 00:16:50,166 So I chopped some of it up and set it on the plate. 397 00:16:50,166 --> 00:16:54,667 I put down the granola, dandelion vegetable that I had prepared. 398 00:16:54,667 --> 00:16:57,900 And then I dumped a little bit of mushrooms on the plate. 399 00:16:57,900 --> 00:16:59,867 I put down the pasta, 400 00:16:59,867 --> 00:17:03,100 topped it off with a little bit of the Marsala mushroom sauce. 401 00:17:03,100 --> 00:17:08,300 [Guy] Five, four, three, two, one. 402 00:17:08,300 --> 00:17:09,200 That's it. 403 00:17:09,200 --> 00:17:11,767 -[Jonathon] Yeah! -[Nyesha] Whoo! 404 00:17:11,767 --> 00:17:13,166 Whoo! 405 00:17:13,166 --> 00:17:14,266 Right on. 406 00:17:14,266 --> 00:17:16,867 Art, Karla, Gerry, you've got game. 407 00:17:16,867 --> 00:17:19,367 Let's see what the judges think. Follow me right this way. 408 00:17:28,667 --> 00:17:31,600 All right, judges, this is game one of our Wilderness Chefs. 409 00:17:31,600 --> 00:17:35,000 Chefs had to race to the butcher counter to select their protein 410 00:17:35,000 --> 00:17:38,500 and a whammy combo to use in their fireside favorites. 411 00:17:38,500 --> 00:17:39,700 First up, Chef Art. 412 00:17:39,700 --> 00:17:42,767 Wild boar and tenderloin with a granola bar. 413 00:17:42,767 --> 00:17:44,667 And I know that you're known for this dish. 414 00:17:45,600 --> 00:17:47,000 World famous. Made by me. 415 00:17:47,000 --> 00:17:49,100 So it's a wild pork, boar tenderloin 416 00:17:49,100 --> 00:17:51,367 accompanied with some forest mushrooms in there 417 00:17:51,367 --> 00:17:53,867 with a little Marsala sauce over the pasta. 418 00:17:53,867 --> 00:17:56,066 For the bitterness, I used dandelion greens. 419 00:17:56,066 --> 00:17:57,367 And then I used the granola bars 420 00:17:57,367 --> 00:17:59,734 to offset the little bit of the greens. 421 00:18:00,667 --> 00:18:02,667 Okay, so you had no idea what you'd do. 422 00:18:02,667 --> 00:18:03,667 Exactly. 423 00:18:03,667 --> 00:18:05,700 Wow, Chef Art. 424 00:18:05,700 --> 00:18:07,767 Great use of wild boar, great cook on it. 425 00:18:07,767 --> 00:18:09,000 It's nice and tender. 426 00:18:09,000 --> 00:18:11,867 I like it more on the mid rare to medium side, so I think... 427 00:18:11,867 --> 00:18:13,000 I think you nailed that. 428 00:18:13,000 --> 00:18:15,367 I love the choices that you made here. 429 00:18:15,367 --> 00:18:18,800 The dandelion greens with the granola, they taste great. 430 00:18:18,800 --> 00:18:22,166 For sure. For me, it's seasoned to perfection. 431 00:18:22,166 --> 00:18:23,900 I can tell you've cooked pasta before. 432 00:18:23,900 --> 00:18:28,900 This is, most certainly, uh, above average level of pasta. 433 00:18:28,900 --> 00:18:31,800 I wonder if it's almost too fancy, 434 00:18:31,800 --> 00:18:35,066 and not enough fireside for my liking. 435 00:18:35,066 --> 00:18:36,800 [Nyesha] Everything is great individually, 436 00:18:36,800 --> 00:18:40,166 but would have been maybe even more excellent bound together. 437 00:18:40,166 --> 00:18:41,200 Thank you. 438 00:18:41,200 --> 00:18:44,266 All right, up next, Chef Karla. 439 00:18:44,266 --> 00:18:46,700 Hi, Chefs. For today, I prepared for you 440 00:18:46,700 --> 00:18:51,166 a grilled venison taco, sauteed onions and peppers. 441 00:18:51,166 --> 00:18:53,567 And then topped with a cabbage slaw. 442 00:18:53,567 --> 00:18:56,266 My crazy ingredient was trail mix, 443 00:18:56,266 --> 00:18:58,200 so I picked the nuts out of that, 444 00:18:58,200 --> 00:19:00,166 dusted that over the tacos. 445 00:19:00,166 --> 00:19:02,200 And then mixed that into the beans as well. 446 00:19:02,200 --> 00:19:06,166 And then you have a side of Spanish beans and rice. 447 00:19:06,166 --> 00:19:11,200 Chef Karla, as someone who has built a few thousand tacos in my career, 448 00:19:11,200 --> 00:19:14,867 your construction on this taco, very nicely done. 449 00:19:14,867 --> 00:19:17,100 The grill flavor on the venison is perfect. 450 00:19:17,100 --> 00:19:18,500 It's cooked perfectly. 451 00:19:18,500 --> 00:19:20,000 Visually, it looks great. 452 00:19:20,000 --> 00:19:24,100 And the fireside theme, I'm getting that from the char on the tortillas, 453 00:19:24,100 --> 00:19:25,867 the char on the fajita. 454 00:19:25,867 --> 00:19:28,367 I really appreciate the freshness that's coming off of this 455 00:19:28,367 --> 00:19:32,166 beautifully, thinly shaved, um, cabbage here. 456 00:19:32,166 --> 00:19:34,166 You had me on the edge of my seat, 457 00:19:34,166 --> 00:19:37,600 watching you pick through that trail mix to find the peanut. 458 00:19:37,600 --> 00:19:40,100 It was one of my favorite parts of this taco. 459 00:19:40,100 --> 00:19:42,400 And it played well with the richness of the venison. 460 00:19:42,400 --> 00:19:43,367 Thank you, Chef. 461 00:19:43,367 --> 00:19:45,066 What a great fireside plate. 462 00:19:45,066 --> 00:19:46,166 Thank you. 463 00:19:46,166 --> 00:19:48,767 Where I think maybe I didn't like the plate as much 464 00:19:48,767 --> 00:19:50,100 is the rice and beans. 465 00:19:50,100 --> 00:19:53,367 Both are personalized, but your plate might have been stronger 466 00:19:53,367 --> 00:19:54,967 if it was just these two tacos. 467 00:19:54,967 --> 00:19:57,000 Because it is just our fireside favorites, 468 00:19:57,000 --> 00:19:59,700 it doesn't necessarily need to be a whole meal. 469 00:19:59,700 --> 00:20:02,567 And I could eat, like, six of these tacos. 470 00:20:02,567 --> 00:20:05,667 All right, last but not least, the man from the north. 471 00:20:05,667 --> 00:20:07,500 Ger, where you been, North Pole? 472 00:20:07,500 --> 00:20:09,867 North Pole, Northwest Territories. 473 00:20:09,867 --> 00:20:12,367 You come down here in a dog sled, or what'd you-- 474 00:20:12,367 --> 00:20:13,867 -Uh, no. Uh, husky. -[Guy] Snow shoe? 475 00:20:13,867 --> 00:20:15,367 -Husky? -[Gerry] Husky, yeah. 476 00:20:15,367 --> 00:20:17,567 Got it, got it. All right, bud, what'd you make us? 477 00:20:17,567 --> 00:20:20,667 [Gerry] Today, I made a Budapest goulash 478 00:20:20,667 --> 00:20:23,033 with garlic bread, Newfoundland style. 479 00:20:23,467 --> 00:20:24,767 Seared bison rib-eye. 480 00:20:24,767 --> 00:20:27,300 Bananas were done on the grill. 481 00:20:27,300 --> 00:20:30,734 Charred with balsamic, and the bread, of course. 482 00:20:31,667 --> 00:20:34,567 Kudos to you on the beautiful creativity 483 00:20:34,567 --> 00:20:36,867 that you used to present your dish 484 00:20:36,867 --> 00:20:41,200 in a cast iron, already, it's giving me that sort of campfire-esque vibe. 485 00:20:41,200 --> 00:20:46,166 I do love a stewed dish, and the potatoes are cooked really nicely. 486 00:20:46,166 --> 00:20:47,066 Thank you. 487 00:20:47,066 --> 00:20:48,567 I do like the grilled banana in there. 488 00:20:48,567 --> 00:20:50,900 It adds, like, a pleasant sweetness, 489 00:20:50,900 --> 00:20:53,066 but maybe some things are just a little underdone. 490 00:20:54,567 --> 00:20:59,200 Every bite of bison that I had was not braised cooked through, 491 00:20:59,200 --> 00:21:00,767 but was perfectly cooked though. 492 00:21:00,767 --> 00:21:02,000 Thank you. 493 00:21:02,000 --> 00:21:04,200 Where I think you could have improved this dish a little bit 494 00:21:04,200 --> 00:21:06,000 is the banana's a tough draw. 495 00:21:06,000 --> 00:21:08,767 Maybe if you had sort of pureed it into that tomato sauce 496 00:21:08,767 --> 00:21:10,166 and then sort of baked it in here, 497 00:21:10,166 --> 00:21:12,867 you might have achieved, like, a stickier, tackier, 498 00:21:12,867 --> 00:21:16,567 more campfire goulash, uh, sort of resemblance. 499 00:21:16,567 --> 00:21:18,367 -But 30 minutes is 30 minutes. -Yes, sir. 500 00:21:18,367 --> 00:21:19,767 And I think you did an amazing job. 501 00:21:19,767 --> 00:21:21,100 Thank you. 502 00:21:21,100 --> 00:21:23,100 Hey, Chefs, I'll tell you something. This is no easy game here. 503 00:21:23,100 --> 00:21:25,266 But you did great, so job well done. 504 00:21:25,266 --> 00:21:26,900 Gonna leave the judges to deliberate, 505 00:21:26,900 --> 00:21:28,300 we're gonna send you back to the kitchens, 506 00:21:28,300 --> 00:21:29,700 we'll call you back when we have a decision. 507 00:21:29,700 --> 00:21:31,800 -Thank you. -Thank you. 508 00:21:31,800 --> 00:21:36,133 Whose fireside favorite was lit and whose left you in the cold? 509 00:21:49,467 --> 00:21:50,467 Gerry, Karla, Art, 510 00:21:50,467 --> 00:21:51,700 let's take a look at the scores. 511 00:21:51,700 --> 00:21:52,967 We'll start with Ger. 512 00:21:52,967 --> 00:21:57,166 Out of 20 points in gameplay, 14 out of 20 in gameplay. 513 00:21:57,166 --> 00:21:59,600 That's how did you use the ingredients. 514 00:21:59,600 --> 00:22:02,567 Sixteen out of 20 in your taste. Great. 515 00:22:02,567 --> 00:22:04,467 And seven out of ten for your plating 516 00:22:04,467 --> 00:22:05,900 for a score of 37. 517 00:22:05,900 --> 00:22:07,166 -Good score. -Thank you. 518 00:22:07,166 --> 00:22:08,266 [Guy] Karla. 519 00:22:08,266 --> 00:22:11,700 Fourteen out of 20 in gameplay. 520 00:22:11,700 --> 00:22:14,367 Seventeen out of 20 in taste. 521 00:22:14,367 --> 00:22:17,667 Eight out of ten for plating, for a 39. 522 00:22:17,667 --> 00:22:19,166 -Nicely done. -Thank you. 523 00:22:19,500 --> 00:22:20,800 [Guy] And Art. 524 00:22:20,800 --> 00:22:23,233 Sixteen out of 20 in gameplay. 525 00:22:24,066 --> 00:22:25,934 Eighteen out of 20 in taste. 526 00:22:26,367 --> 00:22:27,867 Seven for plating. 527 00:22:27,867 --> 00:22:29,367 For a 41. 528 00:22:29,367 --> 00:22:31,166 Congratulations. Nice job. 529 00:22:31,166 --> 00:22:32,667 And, Gerry, I'll just tell you this, 530 00:22:32,667 --> 00:22:37,166 when I was at that camp hanging out in that plywood bunker that I had, 531 00:22:37,166 --> 00:22:39,667 and I wasn't allowed to go out that day, 532 00:22:39,667 --> 00:22:43,967 I sat in the kitchen with you, and you just cooked and talked and entertained, 533 00:22:43,967 --> 00:22:46,567 and I'll tell you something, that meant so much to me 534 00:22:46,567 --> 00:22:48,000 'cause I was away from my family, 535 00:22:48,000 --> 00:22:50,367 it was cold, it was miserable, and you know what? 536 00:22:50,367 --> 00:22:52,467 You didn't send me back to my bunk, 537 00:22:52,467 --> 00:22:53,867 and I'm not gonna send you home. 538 00:22:53,867 --> 00:22:55,767 -Woo-hoo! -[Guy] All three of you are going to the next round. 539 00:22:55,767 --> 00:22:57,000 -Okay? Come on. -[Gerry] Thank you. 540 00:22:57,000 --> 00:22:58,767 Yeah! 541 00:22:58,767 --> 00:23:03,100 But I will tell you this, this next one's not gonna be easier than the first one. 542 00:23:03,100 --> 00:23:05,667 So I want you to dig deep, learn from all those things 543 00:23:05,667 --> 00:23:07,066 the judges told you, all right? 544 00:23:07,066 --> 00:23:09,533 Great. Chefs, back to your carts. Good luck. 545 00:23:14,000 --> 00:23:16,800 Chefs, this is the final round of the Wilderness Chefs. 546 00:23:16,800 --> 00:23:18,400 Now, Chef Art, you are in the lead. 547 00:23:18,400 --> 00:23:20,066 -Congratulations. -Thank you. 548 00:23:20,066 --> 00:23:22,367 But a high scoring final dish could put... 549 00:23:22,367 --> 00:23:26,567 Well, it could put any chef on a course for a big-time win. 550 00:23:26,567 --> 00:23:29,066 So for this challenge, I want you to make the judges 551 00:23:29,066 --> 00:23:32,667 an elevated backcountry dinner. 552 00:23:33,400 --> 00:23:35,266 Elevated. Higher-end. 553 00:23:35,266 --> 00:23:38,200 Backcountry. Something that we would eat at a camp. 554 00:23:38,200 --> 00:23:42,333 Dinner. Use wild proteins to make a meal worthy of an upscale restaurant. 555 00:23:43,367 --> 00:23:44,700 Before we do that, 556 00:23:44,700 --> 00:23:47,467 I wanna put your wilderness abilities to the test 557 00:23:47,467 --> 00:23:49,367 with a little round of archery. 558 00:23:52,100 --> 00:23:53,467 Look at that. 559 00:23:53,467 --> 00:23:54,967 [Hunter] Some nice recurves for you guys. 560 00:23:54,967 --> 00:23:56,767 [Art and Karla laugh] 561 00:23:56,767 --> 00:23:58,667 [Guy] All right, well, here's the deal. 562 00:23:58,667 --> 00:24:01,266 You get to shoot the bow with your color. 563 00:24:01,266 --> 00:24:04,567 You hit in the center, you get to shop for 10 items. 564 00:24:04,567 --> 00:24:07,634 Any 10 items you wanna use to make your elevated dinner. 565 00:24:09,567 --> 00:24:11,400 Shoot on the side of that, you get nine items. 566 00:24:11,400 --> 00:24:13,467 Shoot on the side of that, you get eight items. 567 00:24:13,467 --> 00:24:16,300 You shoot off the board, I'll see how many items you get. 568 00:24:16,300 --> 00:24:17,867 [laughs] 569 00:24:17,867 --> 00:24:20,066 Okay? Now anybody here shoot a bow? 570 00:24:21,266 --> 00:24:22,934 All right, here you go. 571 00:24:27,567 --> 00:24:29,467 -You got a 10. -All right! 572 00:24:29,467 --> 00:24:31,233 [Guy] Who's up? All right, buddy. 573 00:24:32,000 --> 00:24:33,166 Yeah, I got it. 574 00:24:33,166 --> 00:24:34,266 Nice and hard. 575 00:24:34,266 --> 00:24:36,000 There you go, eight! 576 00:24:36,000 --> 00:24:38,467 -[Hunter] No, it's nine. -[Guy] With authority! 577 00:24:38,467 --> 00:24:41,367 -All right, Art. You ready? -Yes, sir. 578 00:24:42,667 --> 00:24:44,266 [chuckles] 579 00:24:45,367 --> 00:24:48,000 -[Guy] Oh! -[Art] Split. Nine and a half. 580 00:24:48,000 --> 00:24:51,066 [Guy] Listen, I'm gonna say this. 581 00:24:51,066 --> 00:24:55,500 It's my rules, my house, I say that hit 10. You get 10. 582 00:24:55,500 --> 00:24:56,867 -Hey, I like it. -[Guy] Way to go. 583 00:24:56,867 --> 00:25:00,066 All right. There we have it. Chef Karla, you get 10. 584 00:25:00,066 --> 00:25:01,300 Gerry, you get nine. 585 00:25:01,300 --> 00:25:02,767 Art, you get 10. 586 00:25:02,767 --> 00:25:07,166 Ten items to make your elevated backcountry dinner. 587 00:25:07,166 --> 00:25:08,767 Remember, you do not start 588 00:25:08,767 --> 00:25:10,667 till it's three, two, one, go, and then you... 589 00:25:13,367 --> 00:25:15,367 They could go. I gotta take it easy on 'em. 590 00:25:15,367 --> 00:25:17,867 That or I'm not gonna eat the next time I see them in camp. 591 00:25:19,367 --> 00:25:22,367 [Art] So I'm thinking, for the Elevated Backcountry Dinner, 592 00:25:22,367 --> 00:25:24,300 more of a fine dining dish. 593 00:25:24,300 --> 00:25:27,700 We needed a starch, a vegetable, and our protein. 594 00:25:27,700 --> 00:25:29,467 I cook a lot of rabbits at my restaurant, 595 00:25:29,467 --> 00:25:32,467 and I love to cook 'em and harvest 'em for myself at home. 596 00:25:32,467 --> 00:25:35,467 So I'm thinking I'm gonna make a rabbit cacciatore. 597 00:25:35,467 --> 00:25:37,367 Cacciatore is hunter-style rabbit. 598 00:25:38,967 --> 00:25:41,166 Ten ingredients. 599 00:25:41,166 --> 00:25:44,166 Ten ingredients is very hard to make a meal with. 600 00:25:44,166 --> 00:25:46,066 So I also grabbed guanciale, 601 00:25:46,066 --> 00:25:48,934 it'll add a lot of flavor when you have very limited ingredients. 602 00:25:49,500 --> 00:25:51,734 One, two, three. 603 00:25:52,200 --> 00:25:53,467 Four. 604 00:25:53,467 --> 00:25:56,367 Red currants are very bitter, similar to a chokecherry. 605 00:25:56,367 --> 00:25:59,000 I'm gonna make a red currant sauce. 606 00:25:59,000 --> 00:26:02,266 Polenta is very hardy and can be used in many different applications. 607 00:26:02,266 --> 00:26:03,800 All right, all right. How we doing? 608 00:26:03,800 --> 00:26:06,166 Round two is another anxiety event. 609 00:26:06,166 --> 00:26:08,266 At this point, it was anybody's game. 610 00:26:08,266 --> 00:26:09,533 [Hunter] You're good to go. 611 00:26:09,767 --> 00:26:11,066 All right. 612 00:26:12,100 --> 00:26:17,100 Ground elk. Elk ribs. Rabbit loins. Come on. 613 00:26:17,100 --> 00:26:19,066 Semi boneless squab. 614 00:26:19,066 --> 00:26:20,600 Quail. 615 00:26:20,600 --> 00:26:22,233 Best market ever. 616 00:26:23,367 --> 00:26:25,567 [Klara] When I hear elevated backcountry dinner, 617 00:26:25,567 --> 00:26:30,200 the first thing I think is simple but has some elegant pieces to it. 618 00:26:30,200 --> 00:26:31,834 Something, honestly, that I would wanna eat. 619 00:26:32,767 --> 00:26:35,767 So I see venison tri-tip. 620 00:26:35,767 --> 00:26:38,600 Grabbing venison for two rounds is probably a little risky, 621 00:26:38,600 --> 00:26:42,567 but at the end of the day, I know I just have to cook with what I know. 622 00:26:42,567 --> 00:26:48,033 Now I'm thinking of a pureed thyme, parsnip, and grilled-asparagus side. 623 00:26:49,266 --> 00:26:52,400 I love chimichurri, I make it all the time. 624 00:26:52,400 --> 00:26:55,467 I feel like it's such a beautiful sauce 625 00:26:55,467 --> 00:26:59,100 that adds so much depth of flavor to any dish. 626 00:26:59,100 --> 00:27:01,066 -[Hunter] Seven, eight, nine. -[Karla] Oh, my. 627 00:27:01,066 --> 00:27:02,367 You can get one more. 628 00:27:02,367 --> 00:27:03,667 -I would, go ahead and get 10 items to use. -[Karla] Okay. Okay. 629 00:27:03,667 --> 00:27:06,367 I go back and I grab the flake sea salt 630 00:27:06,367 --> 00:27:09,166 because I know that's a beautiful way to finish this elevated dish. 631 00:27:09,166 --> 00:27:10,300 -What'd you get? -[Karla] Smoked salt. 632 00:27:10,300 --> 00:27:11,567 You're good? Good. Good luck. 633 00:27:11,567 --> 00:27:12,834 Thank you. 634 00:27:14,166 --> 00:27:17,900 Elevated backcountry dinner means fancy, smaller portions. 635 00:27:17,900 --> 00:27:19,567 Quail is a fancy poultry, 636 00:27:19,567 --> 00:27:22,300 so I decided it'd be a great choice for the elevated dinner. 637 00:27:22,300 --> 00:27:24,867 With roasted potato, onions and garlic, 638 00:27:24,867 --> 00:27:26,667 and orange glazed carrots. 639 00:27:26,667 --> 00:27:31,900 With the balsamic vinegar, I can make a sauce by using the pantry ingredients. 640 00:27:31,900 --> 00:27:33,700 I think I have stiff competition today. 641 00:27:33,700 --> 00:27:36,100 These two people know what they're after. 642 00:27:36,100 --> 00:27:37,867 -Seven-- -Eight, nine. 643 00:27:37,867 --> 00:27:39,967 Eight, nine. Awesome. All right. 644 00:27:39,967 --> 00:27:42,967 I wanna hope that my food will taste better. 645 00:27:42,967 --> 00:27:45,166 [Jonathon] This is for up to $20,000. 646 00:27:45,166 --> 00:27:46,767 [mimics cash register ding] 647 00:27:46,767 --> 00:27:50,967 You gotta have your plan, and we need to see an elevated backcountry dinner. 648 00:27:50,967 --> 00:27:52,166 Yes, Chef. 649 00:28:01,667 --> 00:28:03,166 [Guy] Twenty minutes! 650 00:28:03,166 --> 00:28:05,500 [Nyesha] They've already got one round under their belt. 651 00:28:05,500 --> 00:28:09,500 And we need to see an elevated backcountry dinner. 652 00:28:09,500 --> 00:28:13,467 [Jose] Karla doubling down on the venison that she felt confident in her last cook. 653 00:28:13,467 --> 00:28:16,400 -[Jonathon] Yeah. -And I think that was also smart. 654 00:28:16,400 --> 00:28:17,600 [Guy] How we doing, sister? 655 00:28:17,600 --> 00:28:19,967 [Karla] I feel like this is backcountry. It's wild game. 656 00:28:19,967 --> 00:28:21,867 [Guy] And what else are you doing? You doing these parsnips? 657 00:28:21,867 --> 00:28:25,767 [Karla] I'm doing parsnip puree, I have a little bit of roasted asparagus. 658 00:28:25,767 --> 00:28:27,233 [Guy] I like where you're going. 659 00:28:28,467 --> 00:28:30,667 Next, immediately start working on my chimichurri. 660 00:28:31,200 --> 00:28:32,667 I love chimichurri. 661 00:28:32,667 --> 00:28:36,667 You can literally spoon it on any meat to elevate to the next level. 662 00:28:37,967 --> 00:28:40,800 Just to be here, it is so out of my comfort zone. 663 00:28:40,800 --> 00:28:44,000 Honestly, forgot the proportions for chimichurri, 664 00:28:44,000 --> 00:28:46,200 so I was just rolling with the punches, 665 00:28:46,200 --> 00:28:48,333 adding stuff until it tasted good. 666 00:28:49,367 --> 00:28:52,233 Oh, my gosh. Where did the time go? 667 00:28:53,767 --> 00:28:55,166 What are we going with, bud? 668 00:28:55,166 --> 00:28:57,266 [Art] I've got rabbit tenderloin, 669 00:28:57,266 --> 00:28:59,200 and I'm going to pan-sear these. 670 00:28:59,200 --> 00:29:00,567 Some red currants 671 00:29:00,567 --> 00:29:02,467 which I'm gonna try to make a little sauce out of. 672 00:29:02,467 --> 00:29:03,567 Okay. 673 00:29:03,567 --> 00:29:04,967 [Art] Incorporate the bitter with the green 674 00:29:04,967 --> 00:29:06,567 of the broccoli rabe that I have. 675 00:29:06,567 --> 00:29:09,367 Got it. Got it. Got it. Got it. Got it. Got it. Like it. 676 00:29:09,367 --> 00:29:12,367 So Art's got rabbit loins. Those can be a little tricky. 677 00:29:12,367 --> 00:29:15,100 They're lean, they can overcook pretty quickly. 678 00:29:15,100 --> 00:29:18,634 [Art] Next, I need to just start the base of my red currant sauce. 679 00:29:19,467 --> 00:29:21,667 Added some butter to help it emulsify. 680 00:29:21,667 --> 00:29:24,100 And I added some vinegar to tarten it up a little bit, 681 00:29:24,100 --> 00:29:26,734 and let it just all reduce and get nice and gooey. 682 00:29:27,967 --> 00:29:29,400 If I was to win the prize, 683 00:29:29,400 --> 00:29:32,667 I would really enjoy to try to take my family back to Italy. 684 00:29:32,667 --> 00:29:35,400 My daughter graduates high school this year 685 00:29:35,400 --> 00:29:39,300 and it's always kind of been a dream to maybe take her on a large vacation to Europe 686 00:29:39,300 --> 00:29:41,000 for her graduation gift. 687 00:29:41,000 --> 00:29:44,166 I love seeing fresh currants as they have a little bit of tannin in it, too. 688 00:29:44,166 --> 00:29:45,266 -Yeah. -Right? 689 00:29:45,266 --> 00:29:48,567 You can get that sort of pricky Amarone sort of wine 690 00:29:48,567 --> 00:29:50,200 -essence out of them. -[Jose] Oh, yeah. Yeah. 691 00:29:50,200 --> 00:29:52,066 [Art] Coming together really nice. 692 00:29:52,066 --> 00:29:54,900 I came here to win. Round two is mine to lose. 693 00:29:54,900 --> 00:29:58,066 Karla was in second place, and Gerry is a very good cook. 694 00:30:01,767 --> 00:30:05,166 -[Jose] I think Gerry has some redemption on his mind. -[Nyesha] Mmm. 695 00:30:05,166 --> 00:30:06,834 We're gonna see some refinement from him. 696 00:30:08,400 --> 00:30:09,467 What's on the menu, Ger? 697 00:30:09,467 --> 00:30:11,867 [Gerry] Got a bit of grilled quail with fresh thyme, 698 00:30:11,867 --> 00:30:17,867 orange glazed carrots, yams and balsamic reduction with a bit of cinnamon. 699 00:30:17,867 --> 00:30:19,767 Go get 'em, buddy. 700 00:30:19,767 --> 00:30:22,033 [Gerry] The sweet potatoes will take the longest to cook. 701 00:30:23,867 --> 00:30:27,266 And I've decided to put the cinnamon on the sweet potatoes 702 00:30:27,266 --> 00:30:29,967 as a play on sweet potato pie. 703 00:30:29,967 --> 00:30:32,967 This is backcountry 'cause it's mostly a lot of root vegetables 704 00:30:32,967 --> 00:30:35,066 and lots of stuff you can get from outside. 705 00:30:41,000 --> 00:30:45,100 For the quail, I marinate it with a little olive oil, salt, pepper, 706 00:30:45,100 --> 00:30:48,000 and I wanted to get grill marks on them. 707 00:30:48,000 --> 00:30:50,600 You're gonna just give 'em a quick grill and then finish 'em in the oven? 708 00:30:50,600 --> 00:30:52,300 In the oven, yup. 709 00:30:52,300 --> 00:30:54,066 [Jose] One of the difficult parts, I think, of cooking quail 710 00:30:54,066 --> 00:30:57,266 is getting those thighs and legs nice and tender 711 00:30:57,266 --> 00:30:59,266 while not overcooking the breasts. 712 00:30:59,266 --> 00:31:00,800 And once I'm happy with the grill marks, 713 00:31:00,800 --> 00:31:03,033 I put 'em on the sheet pad and place 'em in the oven. 714 00:31:04,900 --> 00:31:07,467 [Guy] Fifteen minutes! Fifteen left. 715 00:31:07,467 --> 00:31:10,200 [Jonathon] I feel like they've gotten a hang of this kitchen stadium 716 00:31:10,200 --> 00:31:13,100 and they're ready to win, lose, or draw on this last plate of food. 717 00:31:13,100 --> 00:31:14,266 [Jose] That's right. 718 00:31:14,266 --> 00:31:18,200 And let's not, too, forget there's $20,000 at hand here. 719 00:31:18,200 --> 00:31:19,467 There's a lot on the line. 720 00:31:20,500 --> 00:31:22,433 -[Guy] Nice char, I like that. -[Klara] Thank you, sir. 721 00:31:23,967 --> 00:31:26,700 -[Guy] How're those parsnips? -[Klara] They're close. 722 00:31:26,700 --> 00:31:27,967 For my pureed parsnips, 723 00:31:27,967 --> 00:31:30,200 I drain them and I add them to the food processor 724 00:31:30,200 --> 00:31:34,100 with butter, heavy cream, salt, and pepper, and garlic. 725 00:31:34,100 --> 00:31:36,467 And I also add some of that dried thyme 726 00:31:36,467 --> 00:31:40,266 which is gonna add that backcountry feel of a fresh herb. 727 00:31:40,266 --> 00:31:42,467 Parsnip puree is a little different than pommes puree 728 00:31:42,467 --> 00:31:44,066 or mashed potatoes, right? 729 00:31:44,066 --> 00:31:48,667 It takes a little more salt, takes a little less butter, takes a little more finesse. 730 00:31:51,900 --> 00:31:53,300 That's good. 731 00:31:55,166 --> 00:31:57,667 [Art] Everything appeared to be coming together pretty well. 732 00:31:58,166 --> 00:31:59,333 The rabbit's cooking. 733 00:32:00,700 --> 00:32:03,500 Red currant sauce looked very good. 734 00:32:03,500 --> 00:32:05,834 Next, I needed to get the broccolini cooking. 735 00:32:06,500 --> 00:32:08,900 Give it a quick blanche. 736 00:32:08,900 --> 00:32:10,867 Threw it in the saute pan. 737 00:32:10,867 --> 00:32:15,000 So, I also grabbed guanciale to render in my vegetable. 738 00:32:15,000 --> 00:32:16,667 I'm gonna use it as a little fat 739 00:32:16,667 --> 00:32:18,900 to saute off my broccoli rabe. 740 00:32:18,900 --> 00:32:22,767 It'll add a lot of flavor when you have very limited ingredients. 741 00:32:22,767 --> 00:32:25,767 The last thing I needed to work on was my polenta. 742 00:32:25,767 --> 00:32:30,367 So I sliced the polenta, it was already garlic and rosemary flavored. 743 00:32:30,367 --> 00:32:33,367 So I just decided to put some really nice char marks on it. 744 00:32:34,200 --> 00:32:35,834 Feeling pretty confident about this. 745 00:32:37,000 --> 00:32:39,300 [Guy] We got six minutes, guys! Six left. 746 00:32:39,300 --> 00:32:42,767 -How you doing, friend? -Oh, I'm good, just waiting for the oven. 747 00:32:42,767 --> 00:32:45,333 -[Nyesha] Can't wait. -Good. Good, good, good. Looking good. 748 00:32:47,300 --> 00:32:51,367 For my orange glazed carrot, I want the orange sauce to be very thick, 749 00:32:51,367 --> 00:32:52,800 so I'll coat all of the carrot. 750 00:32:52,800 --> 00:32:56,100 I add sugar to the pan and fresh orange juice. 751 00:32:56,100 --> 00:32:58,967 Oh, he's making, like, an orange gastrique. 752 00:32:58,967 --> 00:33:00,100 [Nyesha] Yeah. 753 00:33:02,100 --> 00:33:04,567 [Gerry] Next, I wanted to make sauce for the quail, 754 00:33:04,567 --> 00:33:10,066 but with the restricted items, the only thing I could use was onions and beef stock. 755 00:33:12,967 --> 00:33:16,400 Myself and my girlfriend, Wanda, wanna get out of Newfoundland 756 00:33:16,400 --> 00:33:19,500 before the winter is over, to go somewhere nice and hot, 757 00:33:19,500 --> 00:33:21,200 if I win today. 758 00:33:21,200 --> 00:33:23,567 Probably Costa Rica or California. 759 00:33:23,567 --> 00:33:26,500 [Jonathon] There is a lot on the line, especially when you're considering 760 00:33:26,500 --> 00:33:29,100 your home base, Newfoundland or the North Pole, 761 00:33:29,100 --> 00:33:31,867 and you only see the sun 35 days out of the year. 762 00:33:31,867 --> 00:33:34,300 -[Nyesha] Exactly. -Nothing like 20 G's to go through 763 00:33:34,300 --> 00:33:36,166 and tour California to cheer you up. 764 00:33:36,166 --> 00:33:39,967 Three minutes, Chefs! We've got three minutes to go! 765 00:33:39,967 --> 00:33:43,800 [Klara] So the first thing I do is I lay down the charred asparagus. 766 00:33:43,800 --> 00:33:48,100 I spoon a little bit of parsnip puree on each plate. 767 00:33:48,100 --> 00:33:51,467 I take my beautiful venison out of the oven, I slice it. 768 00:33:51,467 --> 00:33:55,900 It looks gorgeous, and I lay that over the parsnip puree. 769 00:33:55,900 --> 00:34:00,900 I take my chimichurri and I spoon it over the top of the venison. 770 00:34:00,900 --> 00:34:05,100 To finish this dish off, I really wanna utilize my tenth ingredient, 771 00:34:05,100 --> 00:34:08,367 that gorgeous, yummy, smoked sea salt. 772 00:34:08,367 --> 00:34:09,867 Oh, here comes the smoked salt. 773 00:34:09,867 --> 00:34:11,867 [Klara] I put that all over each dish, 774 00:34:11,867 --> 00:34:14,834 and I am so happy with the way that it came out. 775 00:34:16,567 --> 00:34:19,867 [Art] So, I added my perfectly grilled polenta cakes to the plate, 776 00:34:19,867 --> 00:34:21,100 two at a time. 777 00:34:21,100 --> 00:34:24,200 And then broccolini, I put those on the plate, next to it. 778 00:34:24,200 --> 00:34:28,500 And then I added a little red currant sauce for moisture and color. 779 00:34:28,500 --> 00:34:31,300 After the red currant sauce, I sliced the tenderloin 780 00:34:31,300 --> 00:34:34,166 trying to get some nice little medallions out of it. 781 00:34:34,166 --> 00:34:36,567 The rabbit looked and smelled spectacular. 782 00:34:36,567 --> 00:34:39,000 Arranged them on the plate. 783 00:34:39,000 --> 00:34:41,166 Topped it off with some more sauce. 784 00:34:41,166 --> 00:34:45,233 This was as most elevated backcountry meal that I could put together. 785 00:34:46,266 --> 00:34:49,100 Forty seconds! 786 00:34:49,100 --> 00:34:51,900 [Gerry] First on the plate, I put the orange glazed carrots. 787 00:34:51,900 --> 00:34:54,867 Then I spoon on the onions and beef stock. 788 00:34:54,867 --> 00:34:56,400 I put two quails on each plate 789 00:34:56,400 --> 00:34:59,200 on top of the onion demi-glace. 790 00:34:59,200 --> 00:35:00,367 All right. 791 00:35:00,367 --> 00:35:02,000 Take the potatoes from the oven 792 00:35:02,000 --> 00:35:05,667 and get 'em on the plate as fast as I can. 793 00:35:05,667 --> 00:35:07,166 -Is there a little cinnamon on there? -Yes. 794 00:35:07,166 --> 00:35:08,667 [Guy] I like it, buddy. 795 00:35:08,667 --> 00:35:12,700 [Gerry] I'm feeling that I've accomplished a lot more than the first round. 796 00:35:12,700 --> 00:35:15,266 Very proud of the food I've produced. 797 00:35:15,266 --> 00:35:20,467 Five, four, three, two, one. 798 00:35:20,467 --> 00:35:22,200 Chefs, that's it. Stop working. 799 00:35:22,200 --> 00:35:25,533 [all cheering] 800 00:35:27,300 --> 00:35:28,433 All right, Chefs, 801 00:35:28,433 --> 00:35:31,700 time to take your backcountry dinners back to the judges. 802 00:35:31,700 --> 00:35:33,000 Follow me right this way. 803 00:35:43,000 --> 00:35:46,166 This is the Wilderness Chefs' Game 2, we played a little bullseye. 804 00:35:46,166 --> 00:35:50,367 The chefs had to make an elevated backcountry dinner using a number of ingredients 805 00:35:50,367 --> 00:35:53,000 that they landed in a round of archery. 806 00:35:53,000 --> 00:35:55,600 Up first, Chef Art. What do you got for us? 807 00:35:55,600 --> 00:35:57,166 I did a rabbit tenderloin 808 00:35:57,166 --> 00:35:59,066 over a piece of grilled polenta 809 00:35:59,066 --> 00:36:02,266 with a red currant reduction and some broccoli rabe. 810 00:36:02,266 --> 00:36:04,233 It's been sauteed with a little guanciale. 811 00:36:06,367 --> 00:36:09,166 Chef Art, I'm sure you've heard this before, 812 00:36:09,166 --> 00:36:10,867 but you've made an artful plate of food. 813 00:36:10,867 --> 00:36:12,500 [Guy laughing] 814 00:36:12,500 --> 00:36:13,900 This is a feast for the eyes. 815 00:36:13,900 --> 00:36:16,667 The grill marks only on one side of the polenta, 816 00:36:16,667 --> 00:36:19,367 lining up with the broccoli on the side of the plate. 817 00:36:19,367 --> 00:36:25,400 You really took the gameplay of Elevated Backcountry Dinner and you just nailed it. 818 00:36:25,400 --> 00:36:28,200 One of the favorite standout parts of this dish 819 00:36:28,200 --> 00:36:30,066 is this amazing red currant sauce. 820 00:36:30,066 --> 00:36:31,667 It is incredible. 821 00:36:31,667 --> 00:36:36,467 Guanciale and broccolini, great choices in terms of, again, balancing this dish. 822 00:36:36,467 --> 00:36:40,467 However, I think you also nailed your rabbit loin a little bit. 823 00:36:40,467 --> 00:36:42,300 For me, this is just a little bit hard cooked. 824 00:36:42,300 --> 00:36:45,767 I know it's 30 minutes, I know it's a lean protein, 825 00:36:45,767 --> 00:36:49,166 I think maybe if you'd been given a couple extra minutes to think about that, 826 00:36:49,166 --> 00:36:52,266 you might have pulled the brakes on it just a little bit. 827 00:36:52,266 --> 00:36:53,667 Thank you, Chef. 828 00:36:53,667 --> 00:36:56,166 All right, Chef Karla, you had 10 ingredients. What'd you make them? 829 00:36:56,166 --> 00:37:00,367 Hi, Chefs, I made a seared venison tri-tip 830 00:37:00,367 --> 00:37:02,400 topped with a homemade chimichurri sauce, 831 00:37:02,400 --> 00:37:04,767 a thyme and parsnip puree, 832 00:37:04,767 --> 00:37:06,400 and grilled asparagus on the side. 833 00:37:06,400 --> 00:37:11,266 I gotta say, the fundamentals of cooking, I see celebrated here, right? 834 00:37:11,266 --> 00:37:15,100 -The parsnip puree is light and fluffy. -[Klara] Thank you, Chef. 835 00:37:15,100 --> 00:37:17,467 [Jose] The venison is cooked perfectly. 836 00:37:17,467 --> 00:37:19,867 I like it, like, on the medium-rare side. 837 00:37:19,867 --> 00:37:21,100 I think you nailed that. 838 00:37:21,100 --> 00:37:25,467 Chimichurri tastes great, not quite a chimichurri in my book. 839 00:37:25,467 --> 00:37:27,700 Typically, a chimichurri is more of a broken sauce, 840 00:37:27,700 --> 00:37:30,100 it has a little more oil, a little more acidity. 841 00:37:30,100 --> 00:37:32,100 I think, overall, great cook. 842 00:37:32,100 --> 00:37:34,667 A few technical flaws, but really nice job. 843 00:37:34,667 --> 00:37:36,467 Thank you, Chef. 844 00:37:36,467 --> 00:37:40,000 It may not be a chimichurri, but whatever the green thing is on the plate is delicious. 845 00:37:40,000 --> 00:37:43,567 I do think every component needed salt across the board. 846 00:37:43,567 --> 00:37:44,967 All of them. 847 00:37:44,967 --> 00:37:46,367 -And it's the kind of dish that I know... -Yeah. 848 00:37:46,367 --> 00:37:48,667 [Jonathon] ...if you and I maybe have seven minutes together, 849 00:37:48,667 --> 00:37:52,367 we could really turn it into that elevated backcountry dinner plate. 850 00:37:52,367 --> 00:37:54,500 But other than that, it was a really enjoyable plate. Thank you. 851 00:37:54,500 --> 00:37:55,600 Thank you, Chef. 852 00:37:55,600 --> 00:37:58,400 He's last, but he's not least. Chef Gerry's up next. 853 00:37:58,400 --> 00:37:59,567 So I grilled quail, 854 00:37:59,567 --> 00:38:03,266 with carrots that are boiled with orange glaze, sugar, 855 00:38:03,266 --> 00:38:06,100 and there's a balsamic reduction over the quail 856 00:38:06,100 --> 00:38:10,667 and yams with onions, cinnamon, salt, and pepper. 857 00:38:10,667 --> 00:38:13,567 The quail, to me, it was a really wise choice. 858 00:38:13,567 --> 00:38:16,100 This one is a little bit overcooked from my standpoint, 859 00:38:16,100 --> 00:38:19,166 but the balsamic glaze kinda brings the natural sweetness 860 00:38:19,166 --> 00:38:20,567 from the quail around. 861 00:38:20,567 --> 00:38:23,500 [Jonathon] Kudos to you for going out on a limb and choosing a protein 862 00:38:23,500 --> 00:38:24,767 that not anybody else chose. 863 00:38:24,767 --> 00:38:28,367 -I gotta say, these carrots are incredible. -Thank you. 864 00:38:28,367 --> 00:38:30,767 [Nyesha] The texture, they're literally craveable. 865 00:38:30,767 --> 00:38:35,900 The orange notes that dance around that carrot flavor is impeccable, 866 00:38:35,900 --> 00:38:39,467 but my palate's kind of looking for a little bit of freshness, 867 00:38:39,467 --> 00:38:41,400 or maybe a pop of acid. 868 00:38:41,400 --> 00:38:43,066 Let's go back to the cinnamon, sweet potatoes. 869 00:38:43,066 --> 00:38:44,567 -What a great combo. -[Gerry] Thank you. 870 00:38:44,567 --> 00:38:46,066 I'm gonna use that. 871 00:38:46,066 --> 00:38:47,700 -Right? I mean, that's a full rip there, dude. -[Jose] Thank you very much. 872 00:38:47,700 --> 00:38:49,867 Yeah, yeah. Good job, that's really, really nice. 873 00:38:49,867 --> 00:38:51,133 Thank you, Chef. 874 00:38:51,133 --> 00:38:53,367 Chefs, you did excellent. You should be very proud of yourselves. 875 00:38:53,367 --> 00:38:54,467 I'll send you back to the kitchen, 876 00:38:54,467 --> 00:38:55,967 well call you when we have results. Thank you. 877 00:38:55,967 --> 00:38:57,300 [Gerry] Thank you. 878 00:38:59,567 --> 00:39:02,934 Chefs, which backcountry dinner had the highest elevation level? 879 00:39:03,266 --> 00:39:04,433 [chuckling] 880 00:39:07,767 --> 00:39:09,867 All right, all right, all right. 881 00:39:09,867 --> 00:39:12,400 This is one of the first times we've ever had a cooking competition 882 00:39:12,400 --> 00:39:13,867 all about wild game, 883 00:39:13,867 --> 00:39:15,867 and I think you did swimmingly. 884 00:39:15,867 --> 00:39:17,767 Unfortunately, only one of you wins. 885 00:39:17,767 --> 00:39:19,767 Let's take a look at Ger's score. 886 00:39:19,767 --> 00:39:21,467 Second round. 887 00:39:21,467 --> 00:39:24,200 Fourteen out of 20, gameplay. 888 00:39:24,200 --> 00:39:26,300 Sixteen out of 20 in taste. 889 00:39:26,300 --> 00:39:28,834 Six for the plating, for a 36. 890 00:39:29,667 --> 00:39:30,900 And a 73. 891 00:39:30,900 --> 00:39:33,767 -Gerry, I've seen people win with that. -Thank you. 892 00:39:33,767 --> 00:39:35,667 [Guy] Karla, you came in hot, though. 893 00:39:36,900 --> 00:39:39,367 Thirteen out of 20 in gameplay. Huh. 894 00:39:40,567 --> 00:39:42,100 Sixteen on the taste. 895 00:39:42,100 --> 00:39:45,066 Seven in the plating, also for a 36. 896 00:39:45,467 --> 00:39:46,767 And a 75. 897 00:39:46,767 --> 00:39:48,166 Ahead of Ger. 898 00:39:49,166 --> 00:39:50,667 Art, it's yours to lose, my friend. 899 00:39:50,667 --> 00:39:53,266 It's yours to lose. Let's see. 900 00:39:53,266 --> 00:39:54,867 Fifteen in gameplay. 901 00:39:55,400 --> 00:39:57,200 Sixteen in taste. 902 00:39:57,200 --> 00:39:59,100 Eight for the plating, for a 39. 903 00:39:59,100 --> 00:40:01,166 And congratulations. 80 points. 904 00:40:01,166 --> 00:40:02,700 Art Ferraro, you win, buddy. 905 00:40:02,700 --> 00:40:04,100 [all applauding] 906 00:40:04,100 --> 00:40:06,767 Karla, Gerry, awesome competition. 907 00:40:06,767 --> 00:40:08,166 You should be very proud of yourselves. 908 00:40:08,166 --> 00:40:09,967 I think you made fantastic dishes, 909 00:40:09,967 --> 00:40:11,367 and I appreciate you being here. 910 00:40:11,367 --> 00:40:12,400 -All right? -[Gerry] Thank you. 911 00:40:12,400 --> 00:40:13,367 Art, congratulations. 912 00:40:13,367 --> 00:40:14,767 Even though I didn't win the money today, 913 00:40:14,767 --> 00:40:19,367 I feel like my kids are gonna see this some day and be so proud. 914 00:40:19,367 --> 00:40:22,767 This show is extremely difficult, but I had a lot of fun. 915 00:40:24,200 --> 00:40:25,767 [Guy] Ladies and gentlemen, 916 00:40:25,767 --> 00:40:29,100 let me introduce you to the Wilderness Chefs' champ, Chef Art! Congratulations. 917 00:40:29,100 --> 00:40:30,767 [judges cheering] 918 00:40:30,767 --> 00:40:33,967 The honor of being here underneath the presence of chefs 919 00:40:33,967 --> 00:40:36,166 and everybody that worked so hard around here, 920 00:40:36,166 --> 00:40:38,000 I would do this in a heartbeat again. 921 00:40:38,000 --> 00:40:39,300 It was a lot of fun. 922 00:40:39,300 --> 00:40:42,000 Now the only thing we have to do is go shopping for some money. 923 00:40:42,000 --> 00:40:43,433 Congratulations. 924 00:40:46,166 --> 00:40:49,000 Couple different ways that you can win up to 20,000 bucks. 925 00:40:49,000 --> 00:40:51,467 One, we call the Shopping Spree. 926 00:40:51,467 --> 00:40:53,467 And that's where I give you two minutes on the clock. 927 00:40:53,467 --> 00:40:56,767 I have a list of ten items on this card here. 928 00:40:56,767 --> 00:41:00,133 -You find all ten items, you get 20,000 bucks. -Okay. 929 00:41:00,900 --> 00:41:04,100 Or, we could skip the shenanigans. 930 00:41:04,100 --> 00:41:07,467 Right behind that door right there, I have a mystery check. 931 00:41:07,467 --> 00:41:13,467 It has an amount on it, Art, anywhere from $13,000 to $20,000, 932 00:41:13,467 --> 00:41:15,066 already written out on that check. 933 00:41:15,467 --> 00:41:16,467 Done. 934 00:41:17,367 --> 00:41:18,734 So what do you wanna go for? 935 00:41:22,166 --> 00:41:25,600 I think I'm gonna take the skyline shot and take the door. 936 00:41:25,600 --> 00:41:28,567 All right, ladies and gentlemen, can I get a drumroll, please? 937 00:41:28,567 --> 00:41:30,700 [drum roll] 938 00:41:30,700 --> 00:41:32,834 [Guy] And the check says... 939 00:41:35,700 --> 00:41:38,467 -17,500 bucks! -[Nyesha] Wow! 940 00:41:38,467 --> 00:41:40,767 -Holy! -[Guy] Bada boom! Congratulations! 941 00:41:40,767 --> 00:41:41,867 -[Nyesha] Whoo! -Yeah! 942 00:41:41,867 --> 00:41:43,066 Not a bad day in my book. 943 00:41:43,066 --> 00:41:46,967 This is gonna take me and my family to see where I came from. 944 00:41:46,967 --> 00:41:48,000 There you have it. 945 00:41:48,000 --> 00:41:50,166 Chef Art leaves the hunting lodge, 946 00:41:50,166 --> 00:41:55,100 shows up in Flavortown Market, and takes home 17,500 bucks. 947 00:41:55,100 --> 00:41:58,367 We'll see you next week on Guy's Grocery Games. Adios. 948 00:41:58,367 --> 00:42:00,400 -Congratulations, my brother. Well done. -Thanks.