1 00:00:01,936 --> 00:00:03,635 Welcome to Fire Masters... 2 00:00:06,207 --> 00:00:10,209 where three chefs will take on three blazing culinary challenges. 3 00:00:10,211 --> 00:00:11,910 -[John] Oh, boy. -[Erin] Beautiful. 4 00:00:11,912 --> 00:00:13,746 -[Dylan] Two will be eliminated. -Ah. 5 00:00:13,847 --> 00:00:16,215 [Dylan] And the last chef standing will go head-to-head 6 00:00:16,217 --> 00:00:18,617 against one of our Fire Masters' judges 7 00:00:18,619 --> 00:00:21,620 battling for the chance to win $10,000... 8 00:00:21,622 --> 00:00:25,257 -That's hot. -...and to earn their place as a Fire Masters' Champio. 9 00:00:25,359 --> 00:00:26,525 There's no heat. 10 00:00:26,527 --> 00:00:28,660 I have never had a sauce like this before. 11 00:00:28,729 --> 00:00:30,229 -[Dylan] Speed. -[John] Let's do this. 12 00:00:30,231 --> 00:00:31,563 -[Dylan] Skill. -[Cindy] It's getting there. 13 00:00:31,632 --> 00:00:33,232 [Dylan] Scorching competitio 14 00:00:34,301 --> 00:00:36,402 This is Fire Masters. 15 00:00:39,740 --> 00:00:41,740 Three chefs think that they can tame the flame 16 00:00:41,809 --> 00:00:44,109 and be the next Fire Masters' Champion. 17 00:00:44,111 --> 00:00:45,711 Let's meet them. 18 00:00:45,713 --> 00:00:48,814 First up, John Forcier from Hamilton, Ontario. 19 00:00:48,816 --> 00:00:52,484 I'm the director of culinary operations for Equal Parts Hospitality. 20 00:00:52,486 --> 00:00:55,220 Any chance I get, I'm puttin a piece of meat on that gril 21 00:00:55,222 --> 00:00:57,322 getting a good char and smoke flavor into it. 22 00:00:57,324 --> 00:00:58,924 I want to prove to these judges 23 00:00:58,926 --> 00:01:00,459 I'm not just a restaurant chef, 24 00:01:00,527 --> 00:01:02,327 I know how to work on live fire. 25 00:01:02,329 --> 00:01:05,297 I want to show them all the ways I can use the Fire Masters' Arena. 26 00:01:05,299 --> 00:01:07,332 Hi, judges. 27 00:01:07,401 --> 00:01:10,602 Next, Erin Socall from Toronto, Ontario. 28 00:01:10,604 --> 00:01:12,204 [Erin] I am a private nutritional chef. 29 00:01:12,206 --> 00:01:15,607 This past year, I've lost 40 pounds. 30 00:01:15,609 --> 00:01:18,310 I did it all through food, and I made sure 31 00:01:18,312 --> 00:01:20,045 that that food was so delicious 32 00:01:20,114 --> 00:01:22,815 that I wasn't going to miss my potato chips and my candy. 33 00:01:22,817 --> 00:01:25,084 What made me fall in love with open flame cooking 34 00:01:25,086 --> 00:01:28,120 was catering an event for 450 people. 35 00:01:28,122 --> 00:01:32,825 I had 200-pound hogs and put them over a spit. That's what got me. 36 00:01:32,827 --> 00:01:35,127 Thanks for having me today. 37 00:01:35,129 --> 00:01:38,530 And last, Cindy Fung from Toronto, Ontario. 38 00:01:38,532 --> 00:01:41,533 I am a chef and owner of Caviar Citizen, 39 00:01:41,602 --> 00:01:43,635 and we're known for our pop-up supper clubs, 40 00:01:43,704 --> 00:01:48,307 event design and catering. Charcoal, open fires, barbecue, 41 00:01:48,309 --> 00:01:49,408 we're there. 42 00:01:49,410 --> 00:01:51,043 It would be really nice to show that 43 00:01:51,045 --> 00:01:54,680 you can still have your lashes on and still really mess that up on the grill. 44 00:01:54,748 --> 00:01:57,015 Hi, judges. 45 00:01:57,017 --> 00:02:00,352 Chefs, welcome to Fire Masters. 46 00:02:00,421 --> 00:02:02,087 Here's how it's all going down. 47 00:02:02,089 --> 00:02:04,723 There will be three rounds of competition. 48 00:02:04,725 --> 00:02:08,427 In the first two rounds, you'll be competing against one another. 49 00:02:08,429 --> 00:02:12,598 And at the end of each of these rounds, one of you will be going home. 50 00:02:12,600 --> 00:02:16,201 But in the third and final round, the last chef standing 51 00:02:16,203 --> 00:02:20,105 will go head-to-head against one of our Fire Masters' judges 52 00:02:20,107 --> 00:02:23,542 for the chance to win $10,000 53 00:02:23,611 --> 00:02:27,112 and the title of today's Fire Masters' Champion. 54 00:02:27,114 --> 00:02:30,449 Speaking of judges, here's who you'll need to impress; 55 00:02:32,820 --> 00:02:36,121 Chef Eddie Jackson is a celebrity chef, cookbook author 56 00:02:36,123 --> 00:02:38,223 and popular Food Network personality. 57 00:02:38,225 --> 00:02:41,460 He's the owner of Rosehill Beer Garden in Houston, Texas. 58 00:02:41,529 --> 00:02:43,395 What's up, chef? Y'all ready to turn up the heat? 59 00:02:43,397 --> 00:02:45,631 -Yeah. -Yes. 60 00:02:45,633 --> 00:02:49,401 [Dylan] Chef Connie DeSousa is an accomplished chef, butcher and co-owner 61 00:02:49,403 --> 00:02:52,204 of CHAR Restaurant Group, including the award-winning 62 00:02:52,206 --> 00:02:55,707 CHARCUT Italian Roast House and Charbar in Calgary, Alberta. 63 00:02:55,709 --> 00:02:58,210 -Hi, chefs. Are you ready for this? -Yes. 64 00:02:58,212 --> 00:02:59,711 -Yes. -Yeah. 65 00:02:59,713 --> 00:03:01,413 [Dylan] Stuart Cameron is an award winning, 66 00:03:01,415 --> 00:03:03,348 internationally experienced chef 67 00:03:03,417 --> 00:03:05,517 known for his Mediterranean flavors. 68 00:03:05,519 --> 00:03:09,454 He's the chef/owner of Bocado Restaurant in Prince Edward County, Ontario. 69 00:03:09,523 --> 00:03:12,624 Hi, chefs. Welcome to the Arena. 70 00:03:12,626 --> 00:03:17,829 Chefs, I hope you brought your A-game, because it's time to fire things up. 71 00:03:20,601 --> 00:03:23,835 In this first Wildfire Round, you'll create a signature dish 72 00:03:23,937 --> 00:03:26,538 that reveals who you are on a plate. 73 00:03:26,607 --> 00:03:29,441 You'll each have your own top of the line grill station 74 00:03:29,543 --> 00:03:31,843 and use of our Fire Masters' firepit 75 00:03:31,945 --> 00:03:35,614 as well as access to our fully stocked and stacked pantry. 76 00:03:35,616 --> 00:03:39,251 Your dish will be judged on three things, presentation, 77 00:03:39,320 --> 00:03:41,720 creativity, and, of course, taste. 78 00:03:43,057 --> 00:03:46,158 -Chefs, are you ready? -[Chefs]Yes. 79 00:03:46,227 --> 00:03:48,527 You've got 30 minutes on the clock 80 00:03:48,529 --> 00:03:53,031 and your time starts... now. 81 00:03:53,033 --> 00:03:55,500 Come on, chefs. Whoo! 82 00:03:56,670 --> 00:04:00,305 [John] I'm grabbing corn, pattypan squash, duck breast 83 00:04:00,307 --> 00:04:03,408 For my signature dish, I'm making a smoked duck breast 84 00:04:03,410 --> 00:04:05,243 with a charred corn puree. 85 00:04:05,312 --> 00:04:08,747 I've got some grilled peache pattypan and some corn that I'm gonna saute. 86 00:04:08,816 --> 00:04:11,617 So the first thing we're goi to do is make our charred corn puree. 87 00:04:11,619 --> 00:04:13,585 That corn goes right on the fire. 88 00:04:13,587 --> 00:04:15,621 I want that charred and blac 89 00:04:15,623 --> 00:04:17,356 Thirty minutes is not a lot of time. 90 00:04:17,424 --> 00:04:20,726 I got to get going right awa 91 00:04:20,728 --> 00:04:23,428 [Erin] I grab tomatoes, carrots, olives. 92 00:04:23,430 --> 00:04:26,231 I grab my flank steak, and I go for the spices. 93 00:04:26,233 --> 00:04:28,500 [whispering] Cardamom, cinnamon. 94 00:04:28,502 --> 00:04:30,402 And I take off. 95 00:04:30,404 --> 00:04:31,503 Oh, I forgot my meat. 96 00:04:31,505 --> 00:04:34,606 I forgot my flank steak. 97 00:04:34,608 --> 00:04:38,110 For my signature dish, I'm making Turkish-spiced flank steak 98 00:04:38,112 --> 00:04:39,845 with olive salad. 99 00:04:39,913 --> 00:04:42,514 Middle Eastern and Mediterranean colors and flavors 100 00:04:42,516 --> 00:04:44,950 really bring out what I'm passionate about. 101 00:04:45,052 --> 00:04:48,220 So I got cinnamon, cardamom, sumac. 102 00:04:48,222 --> 00:04:51,423 I'm making Turkish dry rub. It's fabulous. 103 00:04:51,425 --> 00:04:54,259 So I'm gonna pop this on the firepit super quick, 104 00:04:54,295 --> 00:04:55,626 because it's a flank steak. 105 00:04:55,628 --> 00:04:58,697 It's not going to take long to cook, but I want that char. 106 00:04:58,699 --> 00:05:00,532 Can't go wrong with flank steak. 107 00:05:00,601 --> 00:05:02,701 Works well with all kinds of flavor combinations, 108 00:05:02,703 --> 00:05:04,403 but it cooks very quickly. 109 00:05:04,405 --> 00:05:07,339 Best way to go, get it right down on that fire and get a nice sear, 110 00:05:07,408 --> 00:05:09,308 a couple of minutes on each side and just let it rest. 111 00:05:09,310 --> 00:05:10,609 I think she's on the right track. 112 00:05:14,815 --> 00:05:17,616 I'm gonna get the congee going. 113 00:05:17,618 --> 00:05:22,220 For my signature dish, I am making grilled frog leg with broken rice, like conge 114 00:05:22,222 --> 00:05:26,458 Congee is a very traditional Chinese rice porridge, but it's savory. 115 00:05:26,526 --> 00:05:29,428 [Cindy] Congee is the riskie element in my dish. 116 00:05:29,430 --> 00:05:34,099 It usually takes 45 minutes to an hour a minimum, and I only have 30 minutes. 117 00:05:34,101 --> 00:05:37,636 My plan is to break down the rice into pieces 118 00:05:37,705 --> 00:05:40,205 so it can dissolve a little bit better. 119 00:05:40,207 --> 00:05:42,107 I'm gonna cheat the system. 120 00:05:42,109 --> 00:05:45,410 I am so intrigued with Chef Cindy's cook. 121 00:05:45,412 --> 00:05:48,613 I cannot believe that she's making congee in 30 minutes. 122 00:05:48,615 --> 00:05:50,415 Who is this girl? 123 00:05:50,417 --> 00:05:53,752 Need some more water, chicken stock, I'm going in. 124 00:05:55,923 --> 00:05:58,523 [John] I'm going to do a nice seared and smoked duck breast. 125 00:05:58,525 --> 00:06:00,258 Next, I need to get this duck cooking 126 00:06:00,327 --> 00:06:02,527 in a cast iron on the grill these duck breasts 127 00:06:02,529 --> 00:06:05,564 are now going skin down on that hot cast iron. 128 00:06:05,665 --> 00:06:07,999 It is tremendously difficult to cook duck 129 00:06:08,001 --> 00:06:10,202 in the Fire Masters' Arena in 30 minutes. 130 00:06:10,204 --> 00:06:12,804 Every heat source is blazing. 131 00:06:12,806 --> 00:06:15,107 You kind of want to start it low and slow. 132 00:06:15,109 --> 00:06:16,942 Medium is what we're looking for. 133 00:06:17,043 --> 00:06:19,611 -Crispy skin is a must, in my opinion. -Yeah. 134 00:06:19,613 --> 00:06:23,615 [John] Duck breast has so mu fat underneath that skin. 135 00:06:23,617 --> 00:06:26,418 If you don't render it out enough, if you don't get it crispy, 136 00:06:26,420 --> 00:06:28,987 you're just eating the sort of soggy duck fat. 137 00:06:28,989 --> 00:06:30,288 Looking good. 138 00:06:30,290 --> 00:06:32,758 I need to keep working on this corn puree with the husks. 139 00:06:32,793 --> 00:06:34,826 I'm going to get them in a p with some cream 140 00:06:34,828 --> 00:06:39,030 and I wanna infuse that really fresh, grassy corn flavor. 141 00:06:39,032 --> 00:06:41,833 I'm also cutting this fresh sweetcorn off the cob. 142 00:06:41,902 --> 00:06:44,569 It goes into the pot with my shallots and garlic 143 00:06:44,571 --> 00:06:46,204 That corn is going to bring the bitterness 144 00:06:46,206 --> 00:06:50,041 and then this beautiful fresh corn is gonna bring the sweetness to it. 145 00:06:52,413 --> 00:06:53,712 Okay. Fresh mint. 146 00:06:53,714 --> 00:06:56,314 So, now, I'm working on my herb sauce. 147 00:06:56,316 --> 00:06:59,518 I'm throwing mint, basil, apple cider vinegar 148 00:06:59,520 --> 00:07:03,622 into the little zub-zub guy, in the little food processor. 149 00:07:03,624 --> 00:07:06,925 This herb sauce is going to be drizzled over my Turkish flank steak. 150 00:07:06,927 --> 00:07:09,761 Next, I'm prepping my carrot to throw onto the really hot grill, 151 00:07:09,830 --> 00:07:11,129 because I know that they're going to get 152 00:07:11,131 --> 00:07:12,664 that beautiful char that I'm looking for. 153 00:07:12,699 --> 00:07:14,499 Hey, I'm going to smoke my honey. 154 00:07:14,501 --> 00:07:17,502 Now, I'm going to add fig and black cherry woodchips 155 00:07:17,504 --> 00:07:19,538 to the charcoal grill for my honey. 156 00:07:19,639 --> 00:07:23,308 The smoked honey is to drizzle over the carrots that I'm making. 157 00:07:23,310 --> 00:07:25,010 That's hot. Okay. 158 00:07:25,012 --> 00:07:28,947 So I'm gonna marinate the frog legs with some Shaoxing wine 159 00:07:28,949 --> 00:07:31,216 and some ginger and some soy sauce... 160 00:07:31,218 --> 00:07:33,819 And get them on the barbecue. 161 00:07:33,821 --> 00:07:37,489 Don't want to overcook it, but don't want them to be raw either. 162 00:07:37,491 --> 00:07:39,524 It's pretty ambitious to use frog legs. 163 00:07:39,526 --> 00:07:43,028 Frog legs are pretty delicate and you don't want to overcook them. 164 00:07:43,030 --> 00:07:44,863 I'm curious to see how it's gonna come out. 165 00:07:44,965 --> 00:07:47,732 We got some really nice spot prawns. 166 00:07:47,801 --> 00:07:50,936 I just give it a quick marinate and throw them on the grill 167 00:07:50,938 --> 00:07:53,104 I need to get moving. 168 00:07:53,106 --> 00:07:54,673 [Dylan] Chef Erin, how are you? 169 00:07:54,675 --> 00:07:57,542 Oh, I'm well. 170 00:07:57,644 --> 00:07:59,010 What's going on over there? 171 00:07:59,012 --> 00:08:00,612 I'm smoking some honey. 172 00:08:00,614 --> 00:08:03,114 Honey, and once it gets to a certain temperature, 173 00:08:03,116 --> 00:08:04,716 it basically starts to burn. 174 00:08:04,718 --> 00:08:05,917 Oh, my God. 175 00:08:05,919 --> 00:08:08,753 My honey got so hot that it boiled over, 176 00:08:08,855 --> 00:08:10,856 so I pour more in and close the lid again. 177 00:08:10,891 --> 00:08:12,858 [Dylan] What does this dish say about you as a chef? 178 00:08:12,926 --> 00:08:14,926 -One of my mottos is Eat the Rainbow. -Okay. 179 00:08:14,928 --> 00:08:17,462 So I really feel that it's important to be able 180 00:08:17,564 --> 00:08:21,433 to get as much color and as much flavor into a dish every day. 181 00:08:21,535 --> 00:08:23,101 Very nice, chef. You've got about 15 minutes left. 182 00:08:23,103 --> 00:08:24,936 Really need to hustle. I'm going to leave you to it. 183 00:08:24,938 --> 00:08:26,605 -Beautiful. Thank you so much. -Thanks, chef. 184 00:08:27,908 --> 00:08:30,108 Chef John, how are you pushing yourself with this dish 185 00:08:30,110 --> 00:08:31,510 in order to stay in the competition? 186 00:08:31,512 --> 00:08:34,045 It is a tight timeline to get all this stuff done. 187 00:08:34,114 --> 00:08:36,081 Usually, I cook my duck breast in the restaurants 188 00:08:36,116 --> 00:08:38,817 for a good 20 or 30 minutes just to get the skin rendered. 189 00:08:38,819 --> 00:08:40,251 [Dylan] Yeah. 190 00:08:40,253 --> 00:08:43,088 So trying to get this all done is not gonna be an easy feat. 191 00:08:43,090 --> 00:08:45,423 -Well, looking forward to seeing this dish. -Thanks, chef. 192 00:08:48,529 --> 00:08:51,263 Chef Cindy, what does this dish say about you as a chef? 193 00:08:51,331 --> 00:08:54,099 I think growing up in Windsor, Ontario, 194 00:08:54,101 --> 00:08:56,401 I didn't get to be in touch with my culture. 195 00:08:56,403 --> 00:08:58,203 So now that I'm older, it's just really nice 196 00:08:58,205 --> 00:08:59,804 to put a tribute to the culture. 197 00:08:59,806 --> 00:09:01,006 What is the culture? 198 00:09:01,008 --> 00:09:02,340 -Cantonese background... -Okay. 199 00:09:02,409 --> 00:09:04,042 ...but just like Asian culture in general. 200 00:09:04,110 --> 00:09:06,011 We all have a different style of congee. 201 00:09:06,013 --> 00:09:07,746 -Hopefully, you guys like it. -Thank you, chef. 202 00:09:07,847 --> 00:09:09,814 Thank you so much. 203 00:09:09,816 --> 00:09:11,950 Ten minutes. 204 00:09:11,952 --> 00:09:14,419 I opened the lid to the charcoal grill, 205 00:09:14,421 --> 00:09:17,522 and my honey is all gone. 206 00:09:18,725 --> 00:09:20,926 -[John] Oh, boy. -[Erin] Just keeps boiling over. 207 00:09:20,928 --> 00:09:23,528 The charcoal grill is so hot 208 00:09:23,530 --> 00:09:26,064 that honey is just cooking down so fast 209 00:09:26,066 --> 00:09:27,699 and basically just burning. 210 00:09:27,701 --> 00:09:31,102 [Erin] I have now smoked and ruined my honey twice. 211 00:09:31,104 --> 00:09:32,604 This is a disaster. 212 00:09:39,112 --> 00:09:40,745 -[Erin] Huh. -[John] Oh, boy. 213 00:09:40,847 --> 00:09:44,549 I have now smoked and ruined my honey twice. 214 00:09:44,618 --> 00:09:47,819 I wanna put more honey, because I boiled it over again. 215 00:09:47,821 --> 00:09:51,056 Try it one more time. Hopefully, that honey will get smoked. 216 00:09:51,058 --> 00:09:53,525 And, if not, I might get smoked. 217 00:09:53,527 --> 00:09:55,727 Third time I'm going for my honey. 218 00:09:55,729 --> 00:09:59,764 It's runny, but I know that it's got the flavor that I'm looking for. 219 00:10:00,801 --> 00:10:02,233 [John] There we go. 220 00:10:03,604 --> 00:10:06,504 The duck's nicely rendered. The skin is nice and crispy 221 00:10:06,506 --> 00:10:08,807 Time to get it in the charcoal grill. 222 00:10:08,809 --> 00:10:12,210 Next, I'm cooking my pattypa and my corn in the duck fat 223 00:10:12,212 --> 00:10:13,878 Deglaze it with a little bit of wine. 224 00:10:13,880 --> 00:10:18,049 Last thing for this puree, I've got to get these burnt corn kernels off the cob 225 00:10:18,051 --> 00:10:21,252 and get them into the pot with the fresh corn. 226 00:10:21,288 --> 00:10:25,290 Chef John literally put about five pieces of completely 227 00:10:25,292 --> 00:10:27,359 burnt corn in that puree. 228 00:10:27,427 --> 00:10:28,960 It really takes over. 229 00:10:28,962 --> 00:10:31,062 And I didn't see anything else in it to counterbalance that, 230 00:10:31,064 --> 00:10:33,198 like some type of acid, so I'm a bit concerned, 231 00:10:33,200 --> 00:10:35,100 and it's basically black right now. 232 00:10:36,403 --> 00:10:39,304 [Cindy] Okay. Got to check out my rice. 233 00:10:39,306 --> 00:10:40,705 It's getting there. It's getting there. 234 00:10:40,707 --> 00:10:43,541 My congee just has to thicken up, and I'm there. 235 00:10:43,610 --> 00:10:47,145 I'm garnishing with some pickled daikon, fresh onion and herbs, 236 00:10:47,214 --> 00:10:49,581 making sure there is a bunch of texture 237 00:10:49,583 --> 00:10:52,150 when they take their first bite. 238 00:10:53,720 --> 00:10:55,954 [Dylan] Chefs, five minutes left. 239 00:10:55,956 --> 00:10:57,622 [Erin] I start cutting the flank steak... 240 00:10:57,624 --> 00:10:59,824 [gasps] It's a little overdone here. 241 00:10:59,826 --> 00:11:02,227 ...I'm mortified. 242 00:11:02,229 --> 00:11:05,063 So I keep slicing and I start seeing more pin 243 00:11:05,165 --> 00:11:06,197 and more pink and more pink. 244 00:11:06,199 --> 00:11:08,333 And I'm like, "[sighs] Thank God." 245 00:11:08,402 --> 00:11:09,901 It's looking good. 246 00:11:09,903 --> 00:11:12,637 [Dylan] Chefs, only one minute left. Let's go. 247 00:11:14,608 --> 00:11:17,208 [John] I'm gonna slice my duck, nice and pink. 248 00:11:19,246 --> 00:11:22,213 Ten, nine, eight, 249 00:11:22,215 --> 00:11:25,350 seven, six, five, 250 00:11:25,452 --> 00:11:29,421 four, three, two, one. 251 00:11:29,423 --> 00:11:31,923 -[Dylan] Time's up, chefs. -[Connie] Good job, chefs. 252 00:11:31,925 --> 00:11:34,059 [judges applauding] 253 00:11:34,160 --> 00:11:37,629 [Cindy] I hope that judges taste the Asian culture in my bowl 254 00:11:37,631 --> 00:11:40,498 and they feel really good when they eat it. 255 00:11:40,500 --> 00:11:42,600 [John] I am really happy with my dish. 256 00:11:42,602 --> 00:11:45,303 Hopefully, I cooked well enough to get in the next round. 257 00:11:45,305 --> 00:11:47,706 [Erin] I'm noticing that my plate is a little messy, 258 00:11:47,708 --> 00:11:51,609 but the flavors are there and that's really what I'm aiming for. 259 00:11:57,551 --> 00:11:59,818 Chef Cindy, please tell us what you made for the judges. 260 00:11:59,820 --> 00:12:03,188 [Cindy] I made grilled frog legs with broken rice congee 261 00:12:03,190 --> 00:12:06,357 and some spot prawns topped with crispy garlic, 262 00:12:06,426 --> 00:12:08,626 shallots and pickled daikon 263 00:12:16,303 --> 00:12:22,941 Chef Cindy, I am so amazed that you were able to develop these flavors in 30 minutes. 264 00:12:22,943 --> 00:12:25,043 The frog's leg just melted in your mouth. 265 00:12:25,045 --> 00:12:27,612 You get a little bit of the char from barbecue. 266 00:12:27,614 --> 00:12:30,048 -I really enjoyed it. -I appreciate that so much. 267 00:12:30,117 --> 00:12:34,953 This congee is silky, it's delicate, it still has unbelievable texture. 268 00:12:35,021 --> 00:12:37,322 I do feel that your prawns overcooked, though, 269 00:12:37,324 --> 00:12:40,925 because as I get inside of it, it becomes a little bit mushy. 270 00:12:40,927 --> 00:12:43,061 -Thank you very much, chef. -Thank you so much. 271 00:12:43,163 --> 00:12:46,531 There was more good than there was bad, so we'll see how this goes. 272 00:12:49,236 --> 00:12:51,402 Chef John, please tell us what you made in this round. 273 00:12:51,404 --> 00:12:54,506 [John] Today, I've made a smoked duck breast, charred corn puree, 274 00:12:54,508 --> 00:12:57,075 grilled peaches, pattypan and sauteed corn. 275 00:13:05,018 --> 00:13:07,719 Chef John, it is clear to me that you know 276 00:13:07,721 --> 00:13:08,787 what you're doing in the kitchen. 277 00:13:08,789 --> 00:13:10,421 The duck was cooked perfectly, 278 00:13:10,423 --> 00:13:12,590 crispy skin, which I love. 279 00:13:12,592 --> 00:13:16,060 The sweetness from the peaches and the corn contrast 280 00:13:16,129 --> 00:13:19,164 with the bitterness of your blackened corn puree. 281 00:13:19,232 --> 00:13:22,333 -Corn puree, for me, maybe, a little too charred. -Mm-hmm. 282 00:13:22,402 --> 00:13:25,036 You did a really good job of utilizing the Fire Master Arena, 283 00:13:25,038 --> 00:13:26,938 but there's no acidity, there's no heat. 284 00:13:27,040 --> 00:13:28,807 -Everything is kind of one note. -Mm-hmm. 285 00:13:28,809 --> 00:13:30,642 -Thank you very much, chef. -Thank you. 286 00:13:30,710 --> 00:13:33,545 It's really clear all the judges want more spice, 287 00:13:33,613 --> 00:13:35,013 more acidity, 288 00:13:35,015 --> 00:13:37,415 so I've got to take that not and pump up the flavors. 289 00:13:40,420 --> 00:13:42,620 Chef Erin, please tell us about your signature dish. 290 00:13:42,622 --> 00:13:45,190 I have made you a Turkish-spiced flank stea 291 00:13:45,192 --> 00:13:48,626 with olive salad, charred carrots with smoked honey, 292 00:13:48,628 --> 00:13:50,962 and I made a mint, basil and cilantro sauce. 293 00:13:57,838 --> 00:14:02,040 Chef Erin, the rub on this flank steak is the bomb. 294 00:14:02,141 --> 00:14:04,542 I love that cinnamon. Did the honey go in the carrots? 295 00:14:04,611 --> 00:14:05,643 -It did. -[Eddie] Wow. 296 00:14:05,745 --> 00:14:06,911 That's why I can't stop eating them. 297 00:14:06,913 --> 00:14:08,746 But I feel like there is two different plates. 298 00:14:08,848 --> 00:14:10,715 So much love from the steak itself 299 00:14:10,850 --> 00:14:12,717 and then once I get to the left side of the plat 300 00:14:12,719 --> 00:14:16,554 it's just not a lot of seasoning going on. 301 00:14:16,623 --> 00:14:20,425 One of my favorite things on your plate is the mint sauce. 302 00:14:20,427 --> 00:14:25,730 It really offered that bright punch, the balance of acidity in your dish. 303 00:14:25,732 --> 00:14:28,700 Unfortunately, my carrots were a little bit underdone. 304 00:14:28,702 --> 00:14:30,301 -Thank you very much, chef. -Thank you. 305 00:14:30,303 --> 00:14:31,936 And thank you, chefs. 306 00:14:32,005 --> 00:14:34,005 Let's give the judges a couple of minutes to discuss what they've tasted, 307 00:14:34,007 --> 00:14:35,406 and we'll call you back when we're ready. 308 00:14:35,408 --> 00:14:36,808 [Erin] I deserve to stay in this competition 309 00:14:36,810 --> 00:14:41,045 because I incorporated so much flavor into my dish 310 00:14:41,047 --> 00:14:42,614 that blew my mind. 311 00:14:48,622 --> 00:14:51,022 Well, judges, the Wildfire Round is complete. 312 00:14:51,024 --> 00:14:52,457 And now that you've had a chance to taste 313 00:14:52,525 --> 00:14:55,260 each of these chefs' dishes, how did they do? 314 00:14:55,295 --> 00:14:57,629 Really impressed with Chef Erin's flavor 315 00:14:57,631 --> 00:15:00,498 that she got across in that steak. That beautiful char. 316 00:15:00,500 --> 00:15:03,334 She really utilized the Fire Masters' Arena very well. 317 00:15:03,436 --> 00:15:07,438 My biggest knock was that the salad needed to be tossed in some type of vinaigrette. 318 00:15:07,540 --> 00:15:10,208 She didn't cook her carrots enough. They were so crunchy. 319 00:15:10,210 --> 00:15:12,243 What did you think of Chef John's duck dish? 320 00:15:12,245 --> 00:15:15,013 [Eddie] It's very obvious that he's an outstanding chef. 321 00:15:15,015 --> 00:15:16,414 Everything made sense on the plate. 322 00:15:16,416 --> 00:15:18,116 All the flavors worked well together. 323 00:15:18,118 --> 00:15:21,119 My only knock is that, the flavor was just very one note. 324 00:15:21,121 --> 00:15:22,954 I wanna see some heat. I wanna see some acid. 325 00:15:22,956 --> 00:15:24,355 [Stuart] But everything was cooked properly. 326 00:15:24,391 --> 00:15:26,624 I think Chef John's technique is great. 327 00:15:26,626 --> 00:15:28,960 Let's take a look at Chef Cindy's signature dish. 328 00:15:28,962 --> 00:15:33,331 [Eddie] In 30 minutes, Chef Cindy was able to develop so much flavor 329 00:15:33,333 --> 00:15:35,600 in a dish that normally takes hours to prepare. 330 00:15:35,602 --> 00:15:37,702 But those prawns were overcooked. 331 00:15:37,704 --> 00:15:40,138 But the frog legs was super tender underneath, 332 00:15:40,239 --> 00:15:42,840 good barbecue, and the congee was silky smooth. 333 00:15:42,942 --> 00:15:45,944 It had all the texture we wanted from the shallot and garlic as well. 334 00:15:45,946 --> 00:15:49,447 Three strong dishes from three very strong chefs in this first round. 335 00:15:49,516 --> 00:15:52,550 A difficult one to judge, but have you made a decision? 336 00:15:52,618 --> 00:15:53,618 -Yes. -Yes. 337 00:15:53,620 --> 00:15:55,920 -We have. -Let's call the chefs back in. 338 00:16:04,331 --> 00:16:07,031 Chefs, in this first wildfire round, 339 00:16:07,033 --> 00:16:09,100 you were asked to create a signature dish 340 00:16:09,102 --> 00:16:12,403 that showcases who you are as a chef. 341 00:16:12,405 --> 00:16:15,907 Judges, whose signature dish was the best in this round? 342 00:16:15,909 --> 00:16:18,943 The chef with the best dish is... 343 00:16:21,748 --> 00:16:24,515 Chef Cindy. 344 00:16:24,517 --> 00:16:28,419 Congratulations, Chef Cindy, you will have an advantage heading into the next round. 345 00:16:28,421 --> 00:16:30,321 Thank you so much. 346 00:16:30,323 --> 00:16:33,491 Judges, it's down to Chef John and Chef Erin. 347 00:16:33,493 --> 00:16:35,460 Who will you be sending home? 348 00:16:35,528 --> 00:16:38,463 The chef who will be going home is... 349 00:16:45,605 --> 00:16:50,208 Judges, it's down to Chef John with his smoked duck breast and charred corn puree 350 00:16:50,210 --> 00:16:53,745 and Chef Erin with her Turkish-spiced flank steak and olive salad. 351 00:16:53,813 --> 00:16:55,713 Who will you be sending home? 352 00:16:55,715 --> 00:16:58,516 The chef who will be going home is... 353 00:17:01,154 --> 00:17:03,354 Chef Erin. 354 00:17:03,423 --> 00:17:06,424 Chef Erin, I'm sorry to say you've been eliminated from the competition, 355 00:17:06,426 --> 00:17:08,426 and it's time to leave the Fire Masters' Arena. 356 00:17:08,428 --> 00:17:10,061 Thank you so much, chefs. 357 00:17:10,130 --> 00:17:12,530 It is a pleasure to be here and cook for you. 358 00:17:12,532 --> 00:17:15,099 I had so much fun today. I am so proud of myself. 359 00:17:15,101 --> 00:17:17,502 Yeah. I'm still a winner, baby. 360 00:17:24,144 --> 00:17:27,512 Chefs, welcome to the Crossfire Round. 361 00:17:27,514 --> 00:17:30,048 This round is a fiery face-off. 362 00:17:30,050 --> 00:17:34,419 Get ready for... Battle of the Reds. 363 00:17:34,421 --> 00:17:36,087 -Ah. -[John laughs] 364 00:17:36,089 --> 00:17:37,321 Nice. 365 00:17:37,323 --> 00:17:40,825 It's time for you to fire up the flavor and create a big, 366 00:17:40,827 --> 00:17:45,063 bold, flavorful dish using a Carnivor red wine. 367 00:17:45,164 --> 00:17:47,698 Chef Cindy, because you won the first round, 368 00:17:47,700 --> 00:17:49,400 you get to choose your wine first. 369 00:17:49,402 --> 00:17:53,738 The robust Cabernet Sauvignon with notes of cherry and vanilla, 370 00:17:53,840 --> 00:17:58,810 or the bold Shiraz with notes of blueberry and black peppercorn. 371 00:17:58,812 --> 00:18:01,546 I'm going to choose the Cabernet Sauvignon. 372 00:18:01,614 --> 00:18:05,917 Which means, Chef John, you'll be cooking with the Shiraz. 373 00:18:05,919 --> 00:18:09,353 We want you to use your red wine and the red meat of your choice 374 00:18:09,455 --> 00:18:12,890 to prepare the perfect power couple dish. 375 00:18:12,892 --> 00:18:15,026 Chefs, are you ready? 376 00:18:15,028 --> 00:18:16,227 -Yes. -Yes. 377 00:18:16,229 --> 00:18:18,629 You've got 30 minutes back on the clock 378 00:18:18,631 --> 00:18:21,499 and your time starts now. 379 00:18:21,501 --> 00:18:23,801 -[Connie] Come on, chefs. -[Eddie] Let's go. 380 00:18:23,803 --> 00:18:26,137 [Stuart] Go, chefs. 381 00:18:26,206 --> 00:18:28,106 [John] I'm booking it into the pantry as quick as I can. 382 00:18:28,108 --> 00:18:30,108 I'm grabbing these beautifu venison tenderloins 383 00:18:30,110 --> 00:18:31,709 and then I go to the spice wall. 384 00:18:31,711 --> 00:18:35,847 I grab clove, pink peppercorn, black pepper, all these nice, warm spices. 385 00:18:35,915 --> 00:18:39,050 For the Crossfire Round, I'm making a Shiraz-poached venison 386 00:18:39,052 --> 00:18:40,551 with a blueberry jus. 387 00:18:40,587 --> 00:18:43,521 I love this theme. I'm French-trained. 388 00:18:43,523 --> 00:18:46,224 We use a ton of red wine. This is a nice, bold Shiraz 389 00:18:46,226 --> 00:18:48,426 It's got a lot of blueberry and black pepper notes in it 390 00:18:48,428 --> 00:18:51,229 So I really want to go bold with this dish and show it off. 391 00:18:53,500 --> 00:18:57,502 [Cindy] The notes in this Cabernet Sauvignon are cherry and vanilla. 392 00:18:57,504 --> 00:19:02,306 And when I think about that, I think about a chocolate cake, 393 00:19:02,308 --> 00:19:05,042 something velvety, robust. 394 00:19:05,144 --> 00:19:07,211 So I'm making a flat iron steak 395 00:19:07,213 --> 00:19:08,846 with a Cab Sauv chocolate sauce. 396 00:19:08,915 --> 00:19:10,515 Everything nice. 397 00:19:10,517 --> 00:19:12,150 Chef Cindy with the flat iron steak, 398 00:19:12,218 --> 00:19:14,018 red wine, it is the perfect pan. 399 00:19:14,020 --> 00:19:17,155 Classic, Friday night, let's go out on the town. I'm all about it. 400 00:19:19,459 --> 00:19:21,225 [John] I want to get the mulled wine started. 401 00:19:21,227 --> 00:19:23,728 I'm actually gonna poach the venison loins in it. 402 00:19:23,730 --> 00:19:26,697 I add juniper berries, orange juice, some chili. 403 00:19:26,699 --> 00:19:27,798 Cook it through nice and gentle 404 00:19:27,800 --> 00:19:29,133 and then I'm gonna finish i 405 00:19:29,202 --> 00:19:30,935 right on the firepit to get a little bit of char 406 00:19:30,937 --> 00:19:34,105 With the tenderloin, I want to get that Shiraz flavor into it. 407 00:19:34,107 --> 00:19:37,208 I've never poached a primal cut of meat before, 408 00:19:37,210 --> 00:19:39,610 like venison, and then put it on a grill. 409 00:19:39,612 --> 00:19:42,713 Poaching, I would leave for the tougher cuts, for braising... 410 00:19:42,715 --> 00:19:44,415 [Connie] Venison is so lean. 411 00:19:44,417 --> 00:19:46,417 He's absolutely taking a risk right now, 412 00:19:46,419 --> 00:19:49,887 but I'm sure it's going to impart a ton of flavor with that Shiraz. 413 00:19:49,889 --> 00:19:51,589 I'm excited to taste it. 414 00:19:51,591 --> 00:19:54,058 Next, I'm going to start working on the sauce for the blueberry jus. 415 00:19:54,127 --> 00:19:55,726 I've got all these venison scraps, 416 00:19:55,728 --> 00:19:57,328 start rendering those out in the pan, 417 00:19:57,330 --> 00:19:58,696 I'm going to add some shallots to it, 418 00:19:58,698 --> 00:19:59,964 a couple of these mushroom ends 419 00:19:59,999 --> 00:20:02,200 and start getting a caramelization on it. 420 00:20:02,202 --> 00:20:06,304 I want the sauce to taste like three things; venison, Shiraz, and blueberries. 421 00:20:09,008 --> 00:20:12,944 Now, I don't know about you, but I've never seen chocolate with my steak. 422 00:20:13,045 --> 00:20:14,812 Chocolate does go well with wine, 423 00:20:14,814 --> 00:20:18,115 but I'm used to having chocolate and wine together at dessert. 424 00:20:18,117 --> 00:20:20,551 I'm so worried that it's going to be sweet. 425 00:20:20,653 --> 00:20:22,119 Just add some butter in there. 426 00:20:22,121 --> 00:20:24,622 For my chocolate sauce, I want to make it savory, 427 00:20:24,624 --> 00:20:28,526 so I'm adding in shallots, five spice, cumin, 428 00:20:28,528 --> 00:20:30,761 nutmeg, cinnamon. 429 00:20:30,830 --> 00:20:33,431 It's going to pair really we and bring out the flavors 430 00:20:33,433 --> 00:20:36,234 of the Cab Sauv and the red meat. 431 00:20:37,303 --> 00:20:38,603 It's coming together. 432 00:20:40,907 --> 00:20:43,407 I'm cutting some cabbage to braise it. 433 00:20:43,409 --> 00:20:46,944 I put it with some beef stoc wine, nutmeg, 434 00:20:47,013 --> 00:20:50,248 salt, and just put it all on the firepit. 435 00:20:54,053 --> 00:20:55,620 I'm gonna do a creamed cabbage... 436 00:20:55,622 --> 00:20:59,223 So, I thinly sliced cabbage and put it in a pan with some butter. 437 00:20:59,225 --> 00:21:00,591 Go on to the firepit. 438 00:21:00,593 --> 00:21:02,727 Cream, little bit of espelette pepper 439 00:21:02,729 --> 00:21:04,061 and the cabbage is looking pretty good. 440 00:21:04,130 --> 00:21:06,631 Next, I'm working on my mushrooms. 441 00:21:06,633 --> 00:21:08,899 So I'm gonna smoke these King Oyster mushrooms. 442 00:21:08,901 --> 00:21:12,503 I'm using Shiraz woodchips, so perfect. Shiraz wine. Shiraz woodchips. 443 00:21:15,008 --> 00:21:18,609 Chefs, we are halfway through the cook. Only 15 minutes left. 444 00:21:18,611 --> 00:21:21,812 -Cindy hasn't got her protein on yet. -No. 445 00:21:21,814 --> 00:21:23,080 Okay. 446 00:21:23,082 --> 00:21:25,049 Now, I want to work on the marinade for my steak 447 00:21:25,151 --> 00:21:28,819 I add smoked paprika, cinnamon, oil, 448 00:21:28,821 --> 00:21:32,957 and I just put it right on barbecue and get the cooking going. 449 00:21:35,828 --> 00:21:37,795 [John] These mushrooms seem like they've got a nice smoke on them. 450 00:21:37,797 --> 00:21:40,898 Mushrooms are such a versatile ingredient. They're like a sponge. 451 00:21:40,900 --> 00:21:43,134 So I'm going to soak them in wine as well. 452 00:21:43,202 --> 00:21:46,604 Oh, he's really utilizing the Shiraz. It's in everything. 453 00:21:46,606 --> 00:21:48,105 I pull the venison out. 454 00:21:48,107 --> 00:21:50,808 It is time to get this venison tenderloin on the grill. 455 00:21:50,810 --> 00:21:52,143 Nice little poach on it. 456 00:21:52,244 --> 00:21:54,412 I get my garam masala, mushroom powder mix... 457 00:21:54,414 --> 00:21:57,515 A little bit of oil on them ...and then throw it on the firepit. 458 00:21:57,517 --> 00:21:58,982 Ooh, that is hot. 459 00:21:58,984 --> 00:22:02,520 Super concerned about how low that grill is, but I want the char. 460 00:22:02,522 --> 00:22:04,922 If you've never been inside of the Fire Masters' Arena, 461 00:22:04,924 --> 00:22:07,325 you don't know how hot those firepits are. 462 00:22:07,327 --> 00:22:09,226 And that loin is not forgiving. 463 00:22:09,228 --> 00:22:12,730 If I overcook this tenderloin, I'm going home. 464 00:22:13,833 --> 00:22:15,733 Ten minutes left, chefs. Time to hustle. 465 00:22:15,835 --> 00:22:17,334 -Let's go. -[Connie] Come on, chefs. 466 00:22:17,336 --> 00:22:19,203 [Cindy] I need to get more color on my flat iron steaks, 467 00:22:19,205 --> 00:22:21,305 so I put them right on the sizzle zone, 468 00:22:21,307 --> 00:22:24,308 because it's so hot, I can quickly char it a little bit 469 00:22:24,310 --> 00:22:25,810 and give it a little bit more color. 470 00:22:25,812 --> 00:22:27,611 I got a parsnip puree going. 471 00:22:27,613 --> 00:22:30,815 I put my parsnip into the blender with some cream. 472 00:22:30,817 --> 00:22:32,049 Wow. 473 00:22:33,052 --> 00:22:34,452 Chefs, only five minutes left. 474 00:22:36,456 --> 00:22:37,955 [John] My sauce is ready. 475 00:22:38,024 --> 00:22:40,424 Got to strain this in these blueberries, 476 00:22:40,426 --> 00:22:43,060 slam that on the pit, and let that start cooking down. 477 00:22:43,096 --> 00:22:44,561 I check the meat. 478 00:22:44,563 --> 00:22:46,897 I think it's a little close to medium, it's a medium rar 479 00:22:46,899 --> 00:22:49,100 I've got to get these plates started. 480 00:22:51,137 --> 00:22:53,304 [Cindy] Oh, my gosh, there's one minute left. 481 00:22:53,306 --> 00:22:54,939 I'm being so ambitious, but I don't know 482 00:22:54,941 --> 00:22:56,640 if I'm going to get everything on the plate. 483 00:22:58,344 --> 00:23:00,010 Oh, come on, Cindy. 484 00:23:00,012 --> 00:23:03,047 Ten, nine, eight, 485 00:23:03,049 --> 00:23:06,117 seven, six, five, 486 00:23:06,119 --> 00:23:10,121 four, three, two, one. 487 00:23:10,123 --> 00:23:12,423 -Time's up, chefs. -[Stuart] Well done. 488 00:23:13,826 --> 00:23:15,426 [John] I think my venison is a little overcooked, 489 00:23:15,428 --> 00:23:17,228 but I really utilized the wine. 490 00:23:17,230 --> 00:23:19,029 I think, I've got the winning dish. 491 00:23:19,031 --> 00:23:21,899 I feel really good, but Joh is also a great chef, 492 00:23:21,901 --> 00:23:24,402 so it's gonna be a close call. 493 00:23:31,477 --> 00:23:34,111 Chef Cindy, please tell us what you made using Cabernet Sauvignon. 494 00:23:34,113 --> 00:23:35,613 [Cindy] I made a flat iron steak 495 00:23:35,615 --> 00:23:37,515 with a Cab Sauv chocolate sauce, 496 00:23:37,517 --> 00:23:40,317 some braised cabbage and parsnip puree. 497 00:23:40,319 --> 00:23:43,421 I cannot wait to see what this chocolate sauce tastes like. 498 00:23:43,423 --> 00:23:45,423 [Connie] I'm so intrigued. 499 00:23:52,331 --> 00:23:55,299 Chef Cindy, another flavor packed dish from you. 500 00:23:55,301 --> 00:23:56,834 The steak is perfect. 501 00:23:56,836 --> 00:23:59,703 I think, it'd be really delicious to have with a glass of Cab Sauv, 502 00:23:59,705 --> 00:24:01,338 and it's super creative. 503 00:24:01,440 --> 00:24:02,906 Thank you so much. 504 00:24:02,908 --> 00:24:07,611 Each individual component has so much flavor and it's seasoned so well. 505 00:24:07,613 --> 00:24:10,047 I have never had a sauce like this before. 506 00:24:10,116 --> 00:24:14,618 It is so unique, but my worry is that I can't taste the Cab Sauv anymore, 507 00:24:14,620 --> 00:24:17,521 because you've developed so many layers of flavor 508 00:24:17,523 --> 00:24:19,723 with all the different spices that you used. 509 00:24:19,725 --> 00:24:21,358 -Thank you very much, chef. -Thank you. 510 00:24:21,460 --> 00:24:22,659 -Thanks, chef. -Thank you, chef. 511 00:24:22,661 --> 00:24:24,562 [Cindy] Based on my techniqu and uniqueness, 512 00:24:24,630 --> 00:24:26,730 I think it's going to take me to the next round. 513 00:24:30,036 --> 00:24:32,102 Chef John, please tell us what you made using Shiraz. 514 00:24:32,104 --> 00:24:35,206 [John] Today, I made a Shiraz-poached and then grilled venison loin, 515 00:24:35,208 --> 00:24:37,141 Shiraz-smoked mushrooms, creamed cabbage, 516 00:24:37,209 --> 00:24:38,843 and a Shiraz blueberry jus. 517 00:24:45,918 --> 00:24:49,954 Well, Chef John, you can taste the arena in your dish 518 00:24:49,956 --> 00:24:53,791 from the smoke in the cabbage to the char on your venison, 519 00:24:53,793 --> 00:24:57,495 mine was a little bit overcooked, but I can taste the Shiraz. 520 00:24:57,497 --> 00:24:58,629 Thank you, chef. 521 00:24:58,631 --> 00:25:00,297 I do think it's a little bit too much cream 522 00:25:00,299 --> 00:25:01,498 with the cabbage on the bottom, 523 00:25:01,500 --> 00:25:03,934 because it does become a little sloppy as you eat it. 524 00:25:03,936 --> 00:25:06,103 The thing that I love the most is the mushrooms. 525 00:25:06,105 --> 00:25:09,740 Because mushrooms are so porous, they soaked up that flavor. 526 00:25:09,775 --> 00:25:12,776 Every single bite was just like a pop of wine. 527 00:25:12,778 --> 00:25:14,444 -Thank you, chef. -Thank you, chef. 528 00:25:14,446 --> 00:25:16,847 Let's give the judges a couple of minutes to discuss what they've tasted, 529 00:25:16,949 --> 00:25:18,716 and we'll call you back when we're ready. 530 00:25:18,718 --> 00:25:20,150 [John] I think the flavors are really good. 531 00:25:20,219 --> 00:25:22,319 It's just that cook on the venison, 532 00:25:22,321 --> 00:25:24,355 I think it's a little more towards medium well 533 00:25:24,456 --> 00:25:26,824 than medium rare I was hoping for. 534 00:25:29,962 --> 00:25:32,263 Okay, judges, there was the Battle of the Reds, 535 00:25:32,331 --> 00:25:34,098 Cabernet versus Shiraz. 536 00:25:34,100 --> 00:25:35,199 How did these chefs do? 537 00:25:35,201 --> 00:25:37,902 The chefs nailed the flavor bombs. 538 00:25:37,904 --> 00:25:40,604 I think Chef Cindy cooked her steak perfectly. 539 00:25:40,606 --> 00:25:43,440 She tried her best to utiliz the Cabernet, 540 00:25:43,542 --> 00:25:46,076 but I couldn't taste it, because her flavors were so bold. 541 00:25:46,078 --> 00:25:48,312 Yeah. She was so creative. 542 00:25:48,314 --> 00:25:50,514 I just feel like she needed a little bit of fine-tuning. 543 00:25:50,516 --> 00:25:51,949 Let's talk about Chef John's dish 544 00:25:52,051 --> 00:25:53,817 using that venison and the Shiraz. 545 00:25:53,819 --> 00:25:56,220 I think Chef John done a really great job 546 00:25:56,222 --> 00:25:58,689 pumping that Shiraz into the venison 547 00:25:58,691 --> 00:26:00,257 before throwing it on the grill. 548 00:26:00,359 --> 00:26:02,059 But it was a little overdone 549 00:26:02,061 --> 00:26:05,162 I loved how Chef John introduced the red wine 550 00:26:05,264 --> 00:26:08,299 in three different applications that I could really taste. 551 00:26:08,301 --> 00:26:10,601 [Eddie] The cabbage was a little soggy with all the cream, 552 00:26:10,603 --> 00:26:12,036 and it became overwhelming on the plate. 553 00:26:12,038 --> 00:26:14,605 But it was needed, because the venison itself is very lean 554 00:26:14,607 --> 00:26:17,041 and it needs some fat to just hoof it up a little bit. 555 00:26:17,142 --> 00:26:19,176 Both of these chefs, very strong in the second round, 556 00:26:19,178 --> 00:26:22,212 pairing their red wine nearly perfectly with their red meats. 557 00:26:22,214 --> 00:26:23,547 This is a difficult one to call, 558 00:26:23,616 --> 00:26:25,215 but have you made your decision? 559 00:26:25,217 --> 00:26:26,317 -Yes. -Yes. 560 00:26:26,319 --> 00:26:28,218 -Yes. -Let's call the chefs back in. 561 00:26:34,460 --> 00:26:36,627 Chefs, in this Crossfire Round, 562 00:26:36,629 --> 00:26:40,464 we asked you to create a dish using a Carnivor red wine. 563 00:26:40,533 --> 00:26:43,801 The winner of this round will receive a Napoleon portable grill 564 00:26:43,803 --> 00:26:45,603 and move on to the final round 565 00:26:45,605 --> 00:26:48,706 to face-off against one of our Fire Masters' judges. 566 00:26:48,708 --> 00:26:52,810 Judges, please tell us who will be moving on to the final round. 567 00:26:52,812 --> 00:26:56,447 The chef who will be moving on to the final round is... 568 00:26:59,151 --> 00:27:00,417 Chef John. 569 00:27:00,419 --> 00:27:01,619 [Connie] Congratulations. 570 00:27:02,722 --> 00:27:03,821 Congratulations. 571 00:27:03,823 --> 00:27:05,388 -Great job today. -Thank you. Thank you. 572 00:27:05,390 --> 00:27:09,059 Congratulations, Chef John, you have won yourself a portable grill 573 00:27:09,128 --> 00:27:11,095 and you're moving on to the final round. 574 00:27:11,097 --> 00:27:12,295 Thank you. 575 00:27:12,297 --> 00:27:15,099 Chef Cindy, you're an incredibly creative chef. 576 00:27:15,101 --> 00:27:17,701 Unfortunately, you've been eliminated from the competition. 577 00:27:17,703 --> 00:27:19,536 It's time to leave the Fire Masters' Arena. 578 00:27:19,638 --> 00:27:22,439 Thank you so much for having me. It was so much fun. 579 00:27:22,541 --> 00:27:28,412 I learned so much about my flavors and my capability. 580 00:27:28,414 --> 00:27:30,848 It's been a great experience. 581 00:27:31,917 --> 00:27:34,218 Chef John, in the first two rounds, 582 00:27:34,220 --> 00:27:36,654 you sure showed your skills on the grill, 583 00:27:36,722 --> 00:27:39,223 but now it's time to raise the stakes. 584 00:27:39,225 --> 00:27:40,357 Bring it on. 585 00:27:40,459 --> 00:27:43,227 In this final round, you'll be going head-to-head 586 00:27:43,229 --> 00:27:45,629 against one of our Fire Masters' judges. 587 00:27:48,200 --> 00:27:51,201 And the judge you'll be facing off against is... 588 00:27:52,938 --> 00:27:54,705 Chef Stuart Cameron. 589 00:27:54,707 --> 00:27:56,140 -Let's go, Stu. -Hey, you got this. 590 00:27:56,208 --> 00:27:57,474 Thanks, guys. 591 00:27:57,476 --> 00:27:58,942 [John] Really excited to go up against Chef Stuart 592 00:27:58,944 --> 00:28:01,578 He is a really talented and experienced chef, 593 00:28:01,580 --> 00:28:03,213 so we'll see how it goes. 594 00:28:03,215 --> 00:28:04,815 -How are you doing, chef? -Good, chef. 595 00:28:04,817 --> 00:28:10,821 Chef John, Chef Stuart, you're about to face-off in the Feast of Fire. 596 00:28:13,926 --> 00:28:16,060 Chefs, in this final round, 597 00:28:16,062 --> 00:28:18,462 you must create a family style feast 598 00:28:18,497 --> 00:28:20,164 inspired by the theme... 599 00:28:23,703 --> 00:28:25,736 Grilling Getaways. 600 00:28:25,838 --> 00:28:26,870 -Yes. -Yes. 601 00:28:26,906 --> 00:28:28,405 -Love it. -All right. 602 00:28:28,407 --> 00:28:30,541 Take us on a culinary journey 603 00:28:30,642 --> 00:28:33,143 featuring favorite dishes from your travels. 604 00:28:34,380 --> 00:28:36,246 The stakes have never been higher, 605 00:28:36,348 --> 00:28:40,117 so you'll each have a sous-chef to help you create your feast. 606 00:28:40,119 --> 00:28:42,219 These feasts will be tasted blind, 607 00:28:42,221 --> 00:28:45,055 which means none of us will be here to watch you cook. 608 00:28:45,057 --> 00:28:46,657 However, when we do return, 609 00:28:46,759 --> 00:28:49,827 I'll be taking Chef Stuart's seat at the judges' table. 610 00:28:49,829 --> 00:28:53,530 Chefs, before you get started, I've got a hot twist for you. 611 00:28:54,800 --> 00:28:57,735 Over at the firepit, there are two branding irons. 612 00:28:57,836 --> 00:29:00,037 Grab an iron and brand a piece of wood 613 00:29:00,139 --> 00:29:03,607 to reveal a cooking technique you must use in your feast. 614 00:29:04,810 --> 00:29:07,311 You've got 45 minutes on the clock 615 00:29:07,313 --> 00:29:11,248 and your time starts now. 616 00:29:11,316 --> 00:29:12,516 [Eddie] Let's go. 617 00:29:12,518 --> 00:29:14,218 Excited to see where these chefs take us. 618 00:29:14,220 --> 00:29:15,352 [Eddie] I'm ready to go on vacation. 619 00:29:15,454 --> 00:29:16,653 [Dylan] Yeah. 620 00:29:19,959 --> 00:29:22,226 [Stuart] Cooked on coals. 621 00:29:22,228 --> 00:29:23,460 [John] Blackened. 622 00:29:24,864 --> 00:29:26,730 Okay. So we got to use blackening. 623 00:29:26,732 --> 00:29:27,798 We're going Southern. 624 00:29:27,800 --> 00:29:30,000 Blackening is the Southern technique. 625 00:29:30,002 --> 00:29:31,802 You dip a piece of meat in butter 626 00:29:31,804 --> 00:29:34,037 and then this really intense dry rub 627 00:29:34,039 --> 00:29:36,740 and you sear it as hot as you possibly can. 628 00:29:36,842 --> 00:29:38,742 -Then we go into the paella. -Okay. 629 00:29:38,844 --> 00:29:40,444 When I hear Grilling Getaways, 630 00:29:40,512 --> 00:29:42,412 I think of Mediterranean food. 631 00:29:42,414 --> 00:29:45,015 Let's grab the chorizo, let's grab some chilies. 632 00:29:45,017 --> 00:29:46,250 To the pantry, we go. 633 00:29:46,318 --> 00:29:48,418 For my Grilling Getaways, I'm taking you to the South. 634 00:29:48,420 --> 00:29:50,320 Going to get the collards started right away, 635 00:29:50,322 --> 00:29:52,055 if you want to get that chorizo going. 636 00:29:52,157 --> 00:29:55,292 So, tonight, my feast main is gonna be a blackened halibut 637 00:29:55,294 --> 00:29:56,860 with a fresh tomato salad. 638 00:29:56,929 --> 00:30:00,030 One of my sides is chorizo-braised greens with pork rinds. 639 00:30:00,032 --> 00:30:03,033 My other side is a southern slaw with a Cajun vinaigrette. 640 00:30:03,035 --> 00:30:04,101 And for dessert, 641 00:30:04,103 --> 00:30:05,836 we've got a bourbon cherry bread pudding 642 00:30:05,938 --> 00:30:07,037 with some bourbon whip. 643 00:30:07,139 --> 00:30:08,739 I've still got a few tricks up my sleeve. 644 00:30:08,841 --> 00:30:10,040 Coming for you, Stu. 645 00:30:12,511 --> 00:30:13,544 You all good to go? 646 00:30:13,645 --> 00:30:14,945 All good to go. 647 00:30:14,947 --> 00:30:16,947 So for my main, I'm thinkin of my favorite country, Spain. 648 00:30:17,015 --> 00:30:19,650 I'm going to make chicken and shrimp paella with charred tomatoes. 649 00:30:19,718 --> 00:30:21,952 For my first sides, we're going to go to Greece 650 00:30:21,954 --> 00:30:23,821 grilled okra with tomato and fenugreek. 651 00:30:23,823 --> 00:30:27,424 For my second side, I love my experiences around Lebanon, 652 00:30:27,426 --> 00:30:29,726 so I'm making baba ghanoush with tzatziki. 653 00:30:29,728 --> 00:30:31,929 And the dessert is inspired by Italy, 654 00:30:31,931 --> 00:30:34,164 flourless chocolate cake with passion fruit. 655 00:30:34,233 --> 00:30:36,934 And that really takes me all around the Mediterranean. 656 00:30:40,139 --> 00:30:42,539 My friends, the Feast of Fire is upon us, 657 00:30:42,641 --> 00:30:45,409 and our theme this evening, Grilling Getaways. 658 00:30:45,411 --> 00:30:48,245 I love how nostalgic it is to eat something 659 00:30:48,347 --> 00:30:50,514 and for it to take you back to that vacation. 660 00:30:50,516 --> 00:30:53,350 I do know Chef Stuart has been all over the world. 661 00:30:53,452 --> 00:30:55,052 He's got a wealth of ingredients 662 00:30:55,153 --> 00:30:56,519 and dishes to draw from. 663 00:30:56,521 --> 00:30:59,122 [Connie] I think Chef John is going to be a tough competitor. 664 00:30:59,124 --> 00:31:00,858 [Eddie] He knows how to season things properly, 665 00:31:00,926 --> 00:31:03,060 but more than that, he knows how to cook his proteins. 666 00:31:03,062 --> 00:31:04,528 We've seen a lot of creativity 667 00:31:04,530 --> 00:31:06,396 in the Fire Masters' Arena already today, 668 00:31:06,398 --> 00:31:09,399 so I'm hoping that these chefs are able to transport us tonight. 669 00:31:09,401 --> 00:31:10,834 -I'm ready. -I can't wait. 670 00:31:12,705 --> 00:31:14,805 Good. I'm going to toast this bread up right away. 671 00:31:14,807 --> 00:31:16,707 First thing I start is my dessert. 672 00:31:16,709 --> 00:31:19,042 I get dried cherries, I get bourbon in a pot, 673 00:31:19,111 --> 00:31:21,445 so I want the cherry to soak up all that bourbon flavor. 674 00:31:21,513 --> 00:31:23,413 Next up is the tomato salad. 675 00:31:23,415 --> 00:31:24,948 My sous-chef starts cutting them up 676 00:31:25,050 --> 00:31:27,017 with some fresh herbs, some shallots. 677 00:31:27,019 --> 00:31:29,219 It's going to provide some freshness against the blackening. 678 00:31:29,221 --> 00:31:32,623 For the base of my greens, I'm pulling the chorizo off the firepit, 679 00:31:32,625 --> 00:31:33,990 so I'm chopping that up 680 00:31:33,992 --> 00:31:37,327 and putting it in the pan with the shallots and garlic 681 00:31:37,329 --> 00:31:39,096 Now I've got to get these greens ready. 682 00:31:39,098 --> 00:31:40,931 It's gonna be a kale and bok choy combo. 683 00:31:43,936 --> 00:31:47,437 A must use technique is cooking on the live coals. 684 00:31:47,506 --> 00:31:50,207 I've got some eggplants for my baba ghanoush. 685 00:31:50,209 --> 00:31:52,042 But they are different shape and sizes 686 00:31:52,144 --> 00:31:53,911 and they're gonna cook inconsistently, 687 00:31:53,913 --> 00:31:56,113 so I'm not gonna cook them on the coals. 688 00:31:56,115 --> 00:31:57,948 I'm going to think of something more suitable. 689 00:31:57,950 --> 00:31:59,850 Paella is a classic Spanish dish. 690 00:31:59,919 --> 00:32:04,121 It starts with a sofrito, which is onions, red peppers and tomato. 691 00:32:04,123 --> 00:32:05,656 And then you stew it out. 692 00:32:06,959 --> 00:32:10,661 And I'm going to add lots of saffron and Bomba rice, 693 00:32:10,729 --> 00:32:14,031 which is the key ingredient that has a fat grain to it. 694 00:32:14,033 --> 00:32:16,099 It takes on all that flavor from the stock 695 00:32:16,101 --> 00:32:19,803 and then builds the socarra on the bottom as the flame hits the pan. 696 00:32:21,807 --> 00:32:23,307 30 minutes, Chef John. 697 00:32:24,510 --> 00:32:25,942 [John] Feeling good. 698 00:32:25,944 --> 00:32:27,945 We're gonna start working on the custard for my bread pudding. 699 00:32:28,013 --> 00:32:30,314 Whole eggs, some cream, some cinnamon 700 00:32:30,316 --> 00:32:31,415 and some white sugar. 701 00:32:31,417 --> 00:32:33,150 Next in the bowl go my bourbon cherries 702 00:32:33,251 --> 00:32:36,153 and then that custard goes all over the bread. 703 00:32:36,221 --> 00:32:37,854 Good-looking bread pudding. 704 00:32:37,956 --> 00:32:39,756 And I put them on the grill 705 00:32:39,825 --> 00:32:43,060 My greens are wilting. It's time to start braising. 706 00:32:43,062 --> 00:32:46,530 So I get some chicken stock in there, some molasses, some brown sugar. 707 00:32:46,532 --> 00:32:49,700 Next, I got to get this dry rub ready for my blackened halibut. 708 00:32:49,702 --> 00:32:53,203 Cajun seasoning, thyme, and a lot of oregano. 709 00:32:53,205 --> 00:32:55,505 I've got my cast iron pan on the coals. 710 00:32:55,507 --> 00:32:58,208 That pan is unbelievably hot. 711 00:32:58,210 --> 00:33:00,377 I'm taking my tray of melted butter, 712 00:33:00,379 --> 00:33:01,945 dipping the halibut in there 713 00:33:01,947 --> 00:33:03,847 and then right into the dry rub. 714 00:33:03,949 --> 00:33:05,015 Here we go. 715 00:33:05,017 --> 00:33:06,850 I'm just gonna blacken one side. 716 00:33:06,919 --> 00:33:08,986 Oh. 717 00:33:08,988 --> 00:33:10,520 Smoke everywhere. 718 00:33:10,522 --> 00:33:12,956 Wow. It's pretty intense. 719 00:33:12,958 --> 00:33:14,725 Well, it's black. 720 00:33:14,727 --> 00:33:17,127 Now, I want to finish it on the charcoal grill. 721 00:33:18,630 --> 00:33:20,163 [Stuart] Now, I'm going to hit up the dessert. 722 00:33:20,265 --> 00:33:22,499 I start whipping the butter and sugar together, 723 00:33:22,501 --> 00:33:23,834 adding the eggs. 724 00:33:23,902 --> 00:33:25,602 Then I'm gonna add the cocoa powder. 725 00:33:25,604 --> 00:33:26,936 It's coming together now. 726 00:33:26,938 --> 00:33:29,306 And then I'm going to put i into the charcoal grill, 727 00:33:29,308 --> 00:33:32,242 where I've set up a water bath for it to steam 728 00:33:32,311 --> 00:33:34,211 That's a great way to manage the heat. 729 00:33:34,213 --> 00:33:35,946 Next is making the sweet cheese 730 00:33:35,948 --> 00:33:40,817 using Italian ingredients; ricotta, mascarpone, sugar mixed together; 731 00:33:40,819 --> 00:33:43,954 and that's to add another texture into the chocolate cake. 732 00:33:44,023 --> 00:33:45,555 -How are you doing, chef? -Good, buddy. You? 733 00:33:45,624 --> 00:33:46,722 Not bad. 734 00:33:46,725 --> 00:33:48,258 So I take the ricotta and mascarpone 735 00:33:48,327 --> 00:33:50,027 and put it in the blast chiller. 736 00:33:54,800 --> 00:33:58,935 I'm tasting my collard green and I realized they are way too sweet. 737 00:33:58,937 --> 00:34:00,437 I put way too much sugar in that. 738 00:34:00,539 --> 00:34:02,105 I've got to get some acidity in there, 739 00:34:02,107 --> 00:34:04,408 so I'm adding some sherry vinegar into it 740 00:34:04,410 --> 00:34:07,511 But now they're super liquidy. They're like soup. 741 00:34:07,513 --> 00:34:09,012 They still got to come down a lot. 742 00:34:09,014 --> 00:34:10,814 I don't know if these are going to make it in time. 743 00:34:17,823 --> 00:34:20,123 I have got to do damage control on these collard greens. 744 00:34:20,125 --> 00:34:21,425 They are like soup. 745 00:34:21,427 --> 00:34:23,326 Okay. Collards are going on the infrareds. 746 00:34:23,328 --> 00:34:25,362 I want that really, really high heat. 747 00:34:25,431 --> 00:34:27,330 We'll go down to the wire on those, I think. 748 00:34:27,332 --> 00:34:29,833 These greens need to cook until the last second 749 00:34:29,935 --> 00:34:31,935 to get them reduced as much as I can. 750 00:34:33,806 --> 00:34:35,005 [John] Fifteen minutes. 751 00:34:36,108 --> 00:34:37,607 [Stuart] Get some garlic on these shrimps. 752 00:34:37,609 --> 00:34:39,409 You want anything else seasoning the chicken? 753 00:34:39,411 --> 00:34:41,311 -Paprika, salt. -Okay. 754 00:34:41,313 --> 00:34:43,713 It's time to get the chicken thigh on the grill. 755 00:34:43,715 --> 00:34:46,616 I put them skin side down to get a nice crisp on it 756 00:34:46,618 --> 00:34:49,519 and I want to get a good sea on one side of my shrimp. 757 00:34:50,989 --> 00:34:53,423 I want some texture on top of my baba ghanoush. 758 00:34:53,425 --> 00:34:55,192 So I'm going to start making a dukkah; 759 00:34:55,194 --> 00:34:59,362 hazelnuts, sesame seeds, coriander seeds. 760 00:34:59,431 --> 00:35:00,964 So we're going to make a tzatziki. 761 00:35:01,033 --> 00:35:05,402 So we take yoghurt and we add minced chives and lemon juice. 762 00:35:05,404 --> 00:35:07,270 I feel like we're in good shape. 763 00:35:07,272 --> 00:35:08,505 The only thing that's nagging me 764 00:35:08,507 --> 00:35:10,941 is that I still have to cook something on the coals. 765 00:35:11,042 --> 00:35:12,408 Cherry tomatoes. 766 00:35:12,411 --> 00:35:16,346 Cherry tomatoes on top of the pear seems like my best option. 767 00:35:17,816 --> 00:35:20,117 Ten minutes. 768 00:35:20,119 --> 00:35:22,519 I'm going to finish my bread pudding in the charcoal grill 769 00:35:22,521 --> 00:35:23,854 with some cherry wood 770 00:35:23,922 --> 00:35:25,956 and then a little bourbon whipped cream. 771 00:35:26,024 --> 00:35:27,524 I don't want to put raw bourbon in, 772 00:35:27,526 --> 00:35:29,159 because I don't want to blow the judges mouths out, 773 00:35:29,228 --> 00:35:31,528 so I need to flame this. 774 00:35:31,530 --> 00:35:34,064 Do I still have eyebrows here? 775 00:35:34,133 --> 00:35:35,832 Oh, this halibut is looking nice. 776 00:35:35,901 --> 00:35:38,034 Good sign it's cooked if the skin comes off easy. 777 00:35:38,036 --> 00:35:39,336 Beauty. 778 00:35:39,437 --> 00:35:41,070 -Ready? -Yeah. 779 00:35:41,106 --> 00:35:44,841 So I'm plating the halibut, pouring that tomato salad over top. 780 00:35:44,943 --> 00:35:46,710 Super, super happy with it. 781 00:35:48,113 --> 00:35:50,447 Two minutes, chef. 782 00:35:50,549 --> 00:35:53,216 So now it's time to take the cake out of the charcoal grill. 783 00:35:53,218 --> 00:35:54,618 I think, we're looking really good. 784 00:35:55,854 --> 00:35:58,421 My sous-chef starts juicing the passion fruit, 785 00:35:58,423 --> 00:36:01,158 and now it's time to add the mascarpone and ricotta 786 00:36:01,226 --> 00:36:02,459 on top of the cake. 787 00:36:03,962 --> 00:36:05,262 One minute. 788 00:36:06,865 --> 00:36:07,964 Last minute. 789 00:36:07,966 --> 00:36:10,700 My greens are still not cooked enough 790 00:36:10,702 --> 00:36:12,202 That's it. I got no more time. 791 00:36:12,204 --> 00:36:13,803 We have to finish this meal. 792 00:36:13,805 --> 00:36:15,939 Get the cherry tomatoes. They are in the fire. 793 00:36:16,041 --> 00:36:17,807 Oh. 794 00:36:17,809 --> 00:36:19,409 They're hot. 795 00:36:19,411 --> 00:36:20,810 30 seconds. 796 00:36:20,812 --> 00:36:22,512 I'm plating my baba ghanoush. 797 00:36:22,514 --> 00:36:24,347 I plan to serve this with the dukkah, 798 00:36:24,449 --> 00:36:26,149 but I'm just running out of time. 799 00:36:26,218 --> 00:36:29,920 Ten, nine, eight, seven, 800 00:36:29,922 --> 00:36:33,323 six, five, four, 801 00:36:33,325 --> 00:36:36,326 three, two, one. 802 00:36:38,530 --> 00:36:39,663 Nice one. 803 00:36:40,832 --> 00:36:42,165 [Stuart] So close. 804 00:36:42,201 --> 00:36:43,600 I just ran out of time 805 00:36:43,602 --> 00:36:45,702 and I didn't get to finish the dukkah, 806 00:36:45,704 --> 00:36:47,704 but I feel like the flavors are there. 807 00:36:47,706 --> 00:36:49,472 [John] I am happy with it. 808 00:36:49,474 --> 00:36:51,808 I think the second the aromas hit the judges 809 00:36:51,810 --> 00:36:53,343 and as soon as they start tasting it, 810 00:36:53,412 --> 00:36:54,945 they're gonna go right to the South. 811 00:36:58,650 --> 00:37:00,517 My friends, it's the Feast of Fire 812 00:37:00,519 --> 00:37:02,953 and we're going on a Grilling Getaway. 813 00:37:03,021 --> 00:37:06,289 This chef has made chicken and shrimp paella with charred tomatoes. 814 00:37:06,291 --> 00:37:09,025 Grilled okra with tomato and fenugreek. 815 00:37:09,027 --> 00:37:10,960 Baba ghanoush with tzatziki 816 00:37:10,962 --> 00:37:14,798 And we'll wrap it all up with flourless chocolate cak with passion fruit. 817 00:37:14,800 --> 00:37:16,933 This chef had to cook on the coals. 818 00:37:17,035 --> 00:37:19,236 Wow, look at this service, gentlemen. 819 00:37:19,304 --> 00:37:21,404 Best seat in the house. 820 00:37:21,406 --> 00:37:22,906 [Dylan] Bon appetit, my friends. 821 00:37:27,412 --> 00:37:30,247 -This is making me feel like I'm on a vacation in Spain. -Mm-hmm. 822 00:37:30,348 --> 00:37:32,816 You know, with the paella, this chef absolutely nailed 823 00:37:32,818 --> 00:37:34,050 the doneness on the rice. 824 00:37:34,119 --> 00:37:35,518 It still has a lot of chew to it, 825 00:37:35,520 --> 00:37:38,521 but it was able to absorb all of that smoke in that char. 826 00:37:38,523 --> 00:37:40,156 And it's seasoned so well. 827 00:37:40,258 --> 00:37:41,858 You can really taste the saffron. 828 00:37:41,960 --> 00:37:44,060 I love the char on the okra. 829 00:37:44,129 --> 00:37:45,528 Just the perfect doneness. 830 00:37:45,530 --> 00:37:47,931 I love how that cinnamon just cuts through that tomato. 831 00:37:47,933 --> 00:37:49,432 That's the shining star of this dish. 832 00:37:49,501 --> 00:37:51,735 I really like the flavor of the baba ghanoush. 833 00:37:51,737 --> 00:37:54,638 However, I think the texture is a little bit off. 834 00:37:54,706 --> 00:37:57,540 To me, the baba ghanoush doesn't feel like a complete dish. 835 00:37:57,609 --> 00:38:00,110 It would be fantastic with a little bit of grilled bread... 836 00:38:00,112 --> 00:38:01,645 -Mm-hmm. -...or some pita or something like that. 837 00:38:01,746 --> 00:38:03,212 Yeah. 838 00:38:03,214 --> 00:38:05,215 Now we know that this chef had to cook on the coals, but, to be honest, 839 00:38:05,217 --> 00:38:09,319 I'm not exactly sure which of these elements they did directly on the fire. 840 00:38:09,321 --> 00:38:10,420 Right. 841 00:38:10,422 --> 00:38:12,122 Let's see what they prepared for dessert. 842 00:38:12,124 --> 00:38:14,524 Flourless chocolate cake with passion fruit. 843 00:38:20,465 --> 00:38:24,100 The chocolate cake itself is very rich, but it's not overly sweet. 844 00:38:24,102 --> 00:38:26,803 The texture is wonderful and I also love the pairing with the passion fruit. 845 00:38:26,805 --> 00:38:29,205 It has that really tart flavor to it 846 00:38:29,207 --> 00:38:31,608 and it works really well with the richness of the chocolate. 847 00:38:31,610 --> 00:38:34,244 This first feast was an imaginative and tasty trip. 848 00:38:34,313 --> 00:38:35,945 Wonder what the next chef has in store for us. 849 00:38:36,047 --> 00:38:37,514 -I can't wait to see. -I can't wait. 850 00:38:40,052 --> 00:38:42,652 Our second Grilling Getaway feast has landed. 851 00:38:42,721 --> 00:38:45,722 This chef has prepared blackened halibut with tomato salad, 852 00:38:45,724 --> 00:38:47,924 chorizo-braised greens with pork rinds, 853 00:38:47,926 --> 00:38:49,826 southern slaw with Cajun vinaigrette, 854 00:38:49,828 --> 00:38:51,861 and will finish off with bourbon cherry bread pudding 855 00:38:51,930 --> 00:38:52,996 with bourbon whip. 856 00:38:52,998 --> 00:38:55,098 One of this chef's dishes needed to be blackened. 857 00:38:55,100 --> 00:38:57,200 I think, I can tell which one it is. 858 00:38:57,202 --> 00:38:59,502 [Dylan] Look at the colors on that dish. 859 00:38:59,504 --> 00:39:00,937 [Connie] Thank you. 860 00:39:00,939 --> 00:39:05,308 The aromas coming off of this chef's fish dish are incredible. 861 00:39:09,414 --> 00:39:10,914 -Wow. -Mm-hmm. 862 00:39:10,916 --> 00:39:13,049 [Eddie] That's what a blackened fish is supposed to look like. 863 00:39:13,051 --> 00:39:16,119 [Connie] It's blackened, but it's not too overpowering. 864 00:39:16,121 --> 00:39:17,754 It's not burnt in any way. 865 00:39:17,823 --> 00:39:19,923 The flavor of it is really well done. 866 00:39:19,925 --> 00:39:22,625 I like the freshness of the tomatoes, the acidity. 867 00:39:22,627 --> 00:39:25,362 The braised greens is taking me to my childhood, right now, 868 00:39:25,430 --> 00:39:26,963 because this is something that I grew up on, 869 00:39:27,032 --> 00:39:28,898 but I'm not getting any smoke or any char. 870 00:39:28,900 --> 00:39:31,101 It doesn't feel like it was done in the Fire Masters' Arena. 871 00:39:31,103 --> 00:39:32,702 I find it overly sweet. 872 00:39:32,704 --> 00:39:34,437 I really enjoy the slaw. 873 00:39:34,506 --> 00:39:37,207 I love all the textures and flavors. 874 00:39:37,209 --> 00:39:38,708 [Eddie] The slaw is refreshing. 875 00:39:38,710 --> 00:39:39,943 It's not overly dressed, 876 00:39:39,945 --> 00:39:41,644 because it still has a lot of crunch. 877 00:39:41,713 --> 00:39:43,246 Have you saved some room for another dessert? 878 00:39:43,315 --> 00:39:44,447 Always. 879 00:39:44,449 --> 00:39:46,316 This chef is sticking with their Southern concept 880 00:39:46,318 --> 00:39:49,619 and brought us bourbon cherry bread pudding with bourbon whip. 881 00:39:49,621 --> 00:39:52,322 [Connie] Oh, my goodness. That sounds delicious. 882 00:39:52,324 --> 00:39:53,623 Thank you. 883 00:40:00,132 --> 00:40:02,932 I love the idea behind this dish, 884 00:40:03,034 --> 00:40:06,403 but it just has a density that is too much for this dessert. 885 00:40:06,405 --> 00:40:08,638 I want it to be lighter and creamier. 886 00:40:08,707 --> 00:40:11,007 -[Dylan] It's really lacking in sweetness. -Yeah. 887 00:40:11,009 --> 00:40:12,942 But I like the smokey flavor of this dessert 888 00:40:12,944 --> 00:40:15,111 and how it pairs with that bourbon cream. 889 00:40:15,113 --> 00:40:18,314 These two chefs have taken us on a culinary getaway tonight. 890 00:40:18,316 --> 00:40:20,717 We're going to have to break this feast down plate by plate. 891 00:40:23,822 --> 00:40:25,054 Let's take a look at the mains. 892 00:40:25,056 --> 00:40:27,257 The first chef with that chicken and shrimp paella 893 00:40:27,358 --> 00:40:29,125 and the second chef with the blackened halibut. 894 00:40:29,127 --> 00:40:31,294 They were both so delicious. 895 00:40:31,296 --> 00:40:34,063 I really loved the first chef's paella. 896 00:40:34,165 --> 00:40:35,832 The saffron was so prominent. 897 00:40:35,901 --> 00:40:37,233 [Eddie] I got some charring, some smokiness 898 00:40:37,335 --> 00:40:38,635 that came through from the chicken thighs, 899 00:40:38,703 --> 00:40:40,236 and the rice was cooked perfectly. 900 00:40:40,305 --> 00:40:42,505 It's not an easy thing to do in the Fire Masters' Arena. 901 00:40:42,507 --> 00:40:45,408 But the halibut, too, was perfectly blackened, 902 00:40:45,410 --> 00:40:47,043 perfectly cooked. 903 00:40:47,045 --> 00:40:49,312 And the tomato salad with the vinaigrette really lightened up the dish. 904 00:40:49,314 --> 00:40:50,746 Let's take a look at the sides. 905 00:40:50,748 --> 00:40:53,316 The first chef with the charred okra, tomato and fenugreek. 906 00:40:53,318 --> 00:40:55,919 And the second chef with the braised greens and chorizo. 907 00:40:55,921 --> 00:40:59,155 The first chef utilized the Fire Masters' Arena. 908 00:40:59,257 --> 00:41:01,124 The okra was nice and charred. 909 00:41:01,126 --> 00:41:03,493 You could taste that smoke inside of the tomatoes. 910 00:41:03,495 --> 00:41:05,094 [Dylan] I'm definitely going back to that okra. 911 00:41:05,130 --> 00:41:08,765 Just a total flavor bomb. The cook was perfect, seasoning incredible. 912 00:41:08,833 --> 00:41:10,033 Let's look at the next sides, 913 00:41:10,035 --> 00:41:12,202 baba ghanoush with tzatziki from the first chef 914 00:41:12,204 --> 00:41:14,804 and the Southern slaw with Cajun dressing from the second chef. 915 00:41:14,806 --> 00:41:17,907 I really enjoyed the flavor profiles of the baba ghanoush, 916 00:41:17,909 --> 00:41:21,411 but I didn't know if it was supposed to be a condiment for the paella 917 00:41:21,413 --> 00:41:23,813 or if it was meant to be eaten on its own. 918 00:41:23,815 --> 00:41:26,950 I loved the slaw. The flavors were so bright... 919 00:41:26,952 --> 00:41:28,051 -Yeah. -...and refreshing. 920 00:41:28,119 --> 00:41:29,652 It all comes down to dessert. 921 00:41:29,721 --> 00:41:31,955 The first chef with the chocolate cake and passion fruit. 922 00:41:32,056 --> 00:41:34,057 The second chef with the bourbon cherry bread pudding 923 00:41:34,059 --> 00:41:35,158 and bourbon whip. 924 00:41:35,260 --> 00:41:37,627 I really enjoyed the first chef chocolate cake. 925 00:41:37,629 --> 00:41:40,763 I love the direction of the second chef's dessert, 926 00:41:40,832 --> 00:41:44,334 but I just felt that it wasn't light and airy and fluffy 927 00:41:44,402 --> 00:41:46,102 like a really good bread pudding should be. 928 00:41:46,104 --> 00:41:48,238 Well, my friends, we've had two very different feasts 929 00:41:48,339 --> 00:41:50,740 that took us to two totally different corners of the globe. 930 00:41:50,809 --> 00:41:53,409 This was difficult to call, but I think we've made our decision. 931 00:41:53,411 --> 00:41:55,612 So hard, but I think so. 932 00:41:55,614 --> 00:41:56,746 I think, we have. 933 00:41:56,781 --> 00:41:58,248 Let's call the chefs back in. 934 00:42:04,789 --> 00:42:06,122 [Stuart] I'm a little stress about it, 935 00:42:06,124 --> 00:42:07,924 but I think I've done a good job in the end. 936 00:42:07,926 --> 00:42:11,728 I know I'm a strong chef, but it's going to take a lot to beat Chef John. 937 00:42:11,730 --> 00:42:13,630 [John] I'm confident, I made the winning feast, 938 00:42:13,632 --> 00:42:15,798 because it's really on theme 939 00:42:15,800 --> 00:42:17,901 And I think it's all cooked really, really well. 940 00:42:17,903 --> 00:42:21,504 Chefs, both of your Grilling Getaway feasts 941 00:42:21,506 --> 00:42:24,807 transported us to flavorful and faraway places. 942 00:42:24,809 --> 00:42:27,810 As you know, these feasts were tasted blind. 943 00:42:27,812 --> 00:42:31,314 In the first feast, the paella took us right to Spain. 944 00:42:31,316 --> 00:42:34,617 Each element was expertly cooked and seasoned. 945 00:42:34,619 --> 00:42:39,255 However, we felt that baba ghanoush didn't feel like a complete dish. 946 00:42:39,357 --> 00:42:41,991 In the second feast, we thought the blackened halibut 947 00:42:41,993 --> 00:42:43,626 was cooked to perfection 948 00:42:43,628 --> 00:42:45,428 and it brought us right to the South. 949 00:42:45,430 --> 00:42:48,498 However, we're missing the flavor of the Fire Masters' Arena 950 00:42:48,500 --> 00:42:49,699 in the braised greens. 951 00:42:50,835 --> 00:42:54,103 Chefs, we have made our decision. 952 00:42:54,105 --> 00:42:56,940 Tonight's winning feast is... 953 00:43:00,145 --> 00:43:03,212 the first feast with the paella and the grilled okra. 954 00:43:05,617 --> 00:43:07,216 Good Job, chef. 955 00:43:07,218 --> 00:43:08,818 Congratulations, Chef Stuart. 956 00:43:08,820 --> 00:43:11,854 You have successfully defended your Fire Masters' title. 957 00:43:11,923 --> 00:43:14,357 I'm excited to win the Feast of Fire. 958 00:43:14,425 --> 00:43:17,226 Chef John battled all day and there is no doubt 959 00:43:17,228 --> 00:43:18,561 he is a fierce competitor. 960 00:43:18,597 --> 00:43:20,630 Congratulations, Chef John, 961 00:43:20,632 --> 00:43:23,833 you thoroughly impressed all of us today in the Fire Masters' Arena. 962 00:43:23,935 --> 00:43:25,268 Thank you. 963 00:43:25,270 --> 00:43:28,538 I had a blast competing in this Fire Masters' Are 964 00:43:28,607 --> 00:43:32,342 I'm super proud. I wanted to make it to the finale. I did. 965 00:43:32,443 --> 00:43:34,010 Great job, chef. That was so hard. 966 00:43:34,012 --> 00:43:35,645 -Thank you so much. -It was neck and neck. 967 00:43:35,714 --> 00:43:37,814 I think I learned a lot about myself. 968 00:43:37,816 --> 00:43:39,115 -Well done, chef. -Thank you. 969 00:43:39,117 --> 00:43:40,416 And I've got no regrets 970 00:43:40,418 --> 00:43:43,052 other than not winning, you know, ten grand. 971 00:43:43,154 --> 00:43:44,220 You did a really good job. 972 00:43:44,222 --> 00:43:45,355 Thank you.