1 00:00:01,902 --> 00:00:03,936 Welcome to Fire Masters. 2 00:00:06,107 --> 00:00:09,742 Where three chefs will take on three blazing culinary challenges. 3 00:00:09,843 --> 00:00:11,210 [Mathieu] This is getting me stressed 4 00:00:11,212 --> 00:00:12,311 Oh, no, no, no, no. No! 5 00:00:12,313 --> 00:00:13,946 [Dylan] ...two will be eliminated, 6 00:00:13,948 --> 00:00:16,448 and the last chef standing will go head-to-head 7 00:00:16,550 --> 00:00:18,650 against one of our Fire Masters judges 8 00:00:18,719 --> 00:00:21,720 battling for the chance to win $10,000... 9 00:00:21,722 --> 00:00:22,954 Holy cannoli. 10 00:00:23,023 --> 00:00:25,657 ...and to earn their place as a Fire Masters Champion. 11 00:00:25,759 --> 00:00:27,059 It's missing char. 12 00:00:27,061 --> 00:00:28,394 This is wildly creative. 13 00:00:28,396 --> 00:00:29,928 -[Dylan] Speed. -[Eddie] Let's go, let's go. 14 00:00:29,930 --> 00:00:31,330 -[Dylan] Skill. -[Andrea] You got it. 15 00:00:31,332 --> 00:00:32,698 [Dylan] Scorching competitio 16 00:00:32,700 --> 00:00:34,033 [Kris] Ooh! 17 00:00:34,134 --> 00:00:36,335 This is Fire Masters. 18 00:00:39,040 --> 00:00:41,340 [Dylan] Three chefs think that they can tame the flam 19 00:00:41,409 --> 00:00:43,609 and be the next Fire Masters Champion. 20 00:00:43,611 --> 00:00:45,244 Let's meet them. 21 00:00:45,345 --> 00:00:48,113 First up, Kris Manning from Dallas, Texas. 22 00:00:48,115 --> 00:00:51,417 [Kris] I own Smokey Joe's BB I'm the head pitmaster there 23 00:00:51,419 --> 00:00:54,253 We do Southern comfort foods and of course, barbecue, 24 00:00:54,321 --> 00:00:56,321 whole hogs, little bit of everything. 25 00:00:56,323 --> 00:00:59,058 Why do I think I can be the next Fire Masters Champion? 26 00:00:59,060 --> 00:01:01,293 Because I love cooking with smoke, 27 00:01:01,295 --> 00:01:03,128 I love cooking direct on coals. 28 00:01:03,130 --> 00:01:04,229 You just can't beat it. 29 00:01:04,231 --> 00:01:06,198 Hello, judges. 30 00:01:06,200 --> 00:01:09,802 Next, Mariana Alvarado from Las Vegas, Nevada. 31 00:01:09,804 --> 00:01:13,305 [Mariana] I own a heirloom corn tortilla company, Masazul. 32 00:01:13,307 --> 00:01:17,910 I was born in Mexico City and I learned cooking from my grandmas 33 00:01:17,912 --> 00:01:19,645 and my aunties and my mother. 34 00:01:19,713 --> 00:01:22,047 Honoring my heritage and my culture, 35 00:01:22,116 --> 00:01:24,650 it's part of who I am, and I love it. 36 00:01:24,751 --> 00:01:26,518 I am the next Fire Master Champion 37 00:01:26,520 --> 00:01:28,320 because I am a fierce competitor. 38 00:01:28,322 --> 00:01:30,622 Do not let this smile fool you. 39 00:01:30,624 --> 00:01:31,890 Hello, judges. 40 00:01:33,194 --> 00:01:36,962 And last, Mathieu Masson-Duceppe from Montreal, Quebec. 41 00:01:36,964 --> 00:01:39,965 [Mathieu] I'm the chef/co-owner of Jellyfish Crudo+Charbon 42 00:01:40,033 --> 00:01:41,433 and Pubjelly. 43 00:01:41,535 --> 00:01:43,435 Jellyfish is fine dining. 44 00:01:43,537 --> 00:01:47,940 It's the contrast of the ra and the cooked with Latino, Asian flavors. 45 00:01:47,942 --> 00:01:51,510 The creativity part of my work is what truly makes me happy 46 00:01:51,512 --> 00:01:55,214 So I'm here to showcase what I can do with fine dining and a firepit. 47 00:01:55,216 --> 00:01:56,315 Hello, chefs. 48 00:01:57,518 --> 00:02:00,319 Chefs, welcome to Fire Masters. 49 00:02:00,321 --> 00:02:02,121 Here's how it's all going down. 50 00:02:02,123 --> 00:02:04,423 There will be three rounds of competition. 51 00:02:04,425 --> 00:02:05,724 In the first two rounds, 52 00:02:05,726 --> 00:02:07,659 you'll be competing against one another. 53 00:02:07,728 --> 00:02:09,661 And at the end of each of these rounds, 54 00:02:09,730 --> 00:02:11,563 one of you will be going home. 55 00:02:11,632 --> 00:02:13,699 But in the third and final round, 56 00:02:13,701 --> 00:02:16,101 the last chef standing will go head-to-head 57 00:02:16,103 --> 00:02:18,303 against one of our Fire Masters judges 58 00:02:18,305 --> 00:02:21,507 for the chance to win $10,000 59 00:02:21,509 --> 00:02:24,743 and the title of today's Fire Masters Champion. 60 00:02:24,812 --> 00:02:27,713 Speaking of judges, here's who you'll need to impress. 61 00:02:29,750 --> 00:02:33,519 [Dylan] Chef Dominique Leac is an acclaimed chef and barbecue expert. 62 00:02:33,521 --> 00:02:36,355 She's the chef/owner of Lexington Betty Smokehous 63 00:02:36,423 --> 00:02:38,824 with three locations in the Chicago area. 64 00:02:38,826 --> 00:02:40,959 Hi, chefs. Welcome to the arena. 65 00:02:40,961 --> 00:02:42,995 -Hello, hello. -Thank you. 66 00:02:42,997 --> 00:02:46,398 [Dylan] Chef Andrea Nicholso is chef/owner of Butchie's restaurant, 67 00:02:46,400 --> 00:02:50,202 Banana's dessert shop, and the unique culinary event space, Dish Play. 68 00:02:50,204 --> 00:02:53,205 Hi, chefs. Bring your hustle today, okay? 69 00:02:53,207 --> 00:02:54,439 Yes, chef. 70 00:02:54,441 --> 00:02:57,109 [Dylan] Chef Eddie Jackson is a celebrity chef, 71 00:02:57,111 --> 00:03:01,847 cookbook author and the owne of Rosehill Beer Garden in Houston, Texas. 72 00:03:01,916 --> 00:03:03,348 Y'all ready to turn up the heat? 73 00:03:03,417 --> 00:03:04,650 -Yes, sir. -Yes. 74 00:03:04,652 --> 00:03:07,452 Chefs, I hope you're ready for some fierce competition, 75 00:03:07,521 --> 00:03:10,322 because it's time for your first trial by fire. 76 00:03:13,527 --> 00:03:15,561 In this first Wildfire Round, 77 00:03:15,629 --> 00:03:19,231 you'll create a dish that showcases who you are as a chef. 78 00:03:19,233 --> 00:03:22,100 You'll each have your own top-of-the-line grill station 79 00:03:22,102 --> 00:03:24,603 and use of our Fire Masters firepi, 80 00:03:24,605 --> 00:03:28,240 as well as access to our fully stocked and stacked pantry. 81 00:03:28,342 --> 00:03:30,709 Your dish will be judged on presentation, 82 00:03:30,711 --> 00:03:33,612 creativity and taste. 83 00:03:33,614 --> 00:03:35,614 Chefs, are you ready? 84 00:03:35,616 --> 00:03:36,715 -Yes! -Yes, sir! 85 00:03:36,717 --> 00:03:39,351 You've got 30 minutes on the clock, 86 00:03:39,420 --> 00:03:42,221 and your time starts... 87 00:03:42,223 --> 00:03:43,322 now. 88 00:03:43,324 --> 00:03:44,456 [Eddie] Let's go, chefs! 89 00:03:44,491 --> 00:03:45,857 [applauding] 90 00:03:47,962 --> 00:03:50,062 It's cooking time. Come on, now. 91 00:03:50,130 --> 00:03:52,798 My signature dish is pan-seared salmon, 92 00:03:52,800 --> 00:03:55,200 collard greens and loaded mashed potatoes. 93 00:03:55,202 --> 00:03:57,269 We want to bring a little Southern flavor to it. 94 00:03:57,271 --> 00:03:59,204 So I give my potatoes a quick peel. 95 00:03:59,206 --> 00:04:00,905 Got to get those on first. 96 00:04:00,907 --> 00:04:03,208 I know they're going to tak at least 20 minutes to soften them up. 97 00:04:03,210 --> 00:04:05,811 Collard greens are the heart and soul of Southern comfort food, 98 00:04:05,813 --> 00:04:07,446 and I feel like you got to have them in there. 99 00:04:07,547 --> 00:04:10,515 So, like, a little bit of onion, garlic powder. 100 00:04:10,517 --> 00:04:12,618 A little bit of chicken bouillon and a little pork fat. 101 00:04:12,620 --> 00:04:14,353 Grease and collard greens go hand in hand. 102 00:04:16,924 --> 00:04:19,258 Corn, corn, corn, corn, corn on the cob. 103 00:04:19,326 --> 00:04:22,861 For my signature dish, I am making beef tataki, 104 00:04:22,930 --> 00:04:24,730 burnt corn salsa with lobste 105 00:04:24,732 --> 00:04:26,798 and smoked truffle ponzu sauce. 106 00:04:26,800 --> 00:04:29,268 First, I'm going to start preparing my lobster 107 00:04:29,270 --> 00:04:32,304 just so it has time to slowly cook in its shell 108 00:04:32,306 --> 00:04:34,306 Next, I'm working on my filet mignon. 109 00:04:34,308 --> 00:04:37,409 We're going to do a Japanese technique, beef tataki. 110 00:04:37,411 --> 00:04:40,846 It will be seared on the outside but raw in the inside. 111 00:04:40,947 --> 00:04:42,213 This is my signature dish 112 00:04:42,215 --> 00:04:44,816 because it represents what I showcase in my restaurant. 113 00:04:44,818 --> 00:04:47,052 The raw and the cooked. 114 00:04:47,121 --> 00:04:49,621 Chef Mathieu, tell me about what you're making here in the first round. 115 00:04:49,623 --> 00:04:51,723 [Mathieu] Going to get that filet mignon on a wood log 116 00:04:51,725 --> 00:04:53,525 and it's going to give that nice char 117 00:04:53,527 --> 00:04:55,327 and beautiful smoky flavor. 118 00:04:55,329 --> 00:04:56,828 What's he got going on down there? 119 00:04:56,830 --> 00:04:58,597 I'm kind of searing that beef. 120 00:04:58,599 --> 00:04:59,998 This is going to be very, very hot, 121 00:05:00,000 --> 00:05:01,800 but it's not necessarily going to cook through. 122 00:05:01,802 --> 00:05:04,036 And is this a dish you prepared before? 123 00:05:04,038 --> 00:05:05,203 No. 124 00:05:05,205 --> 00:05:06,538 [all laughing] 125 00:05:08,309 --> 00:05:09,941 [Dylan] Well, wishing you the best of luck, chef. 126 00:05:10,043 --> 00:05:11,209 Looking forward to seeing this dish. 127 00:05:11,211 --> 00:05:12,311 Thank you so much. 128 00:05:12,313 --> 00:05:14,246 [Mathieu speaking in French] 129 00:05:16,150 --> 00:05:21,953 [Mariana] My signature dish is a squash blossom tetela over smoky morita salsa. 130 00:05:22,055 --> 00:05:24,423 This is a very traditional dish. 131 00:05:24,425 --> 00:05:27,959 Only in a small town in Mexico you will be able to find it. 132 00:05:27,961 --> 00:05:33,198 Tetelas is a masa pocket in the shape of a triangle. 133 00:05:33,200 --> 00:05:36,201 To make the masa, I mix masa harina with water 134 00:05:36,203 --> 00:05:37,535 Then I let it rest. 135 00:05:37,537 --> 00:05:40,138 Looks like Chef Mariana has some scratch cooking going. 136 00:05:40,207 --> 00:05:42,541 I think she's familiar with the technique she's trying today. 137 00:05:42,609 --> 00:05:44,810 [Mariana] Now it's time to g all of my ingredients 138 00:05:44,812 --> 00:05:47,312 for the salsa onto the firepit. 139 00:05:47,314 --> 00:05:49,815 Tomatoes, tomatillos, onions, garlic 140 00:05:49,817 --> 00:05:51,817 and the beautiful morita peppers. 141 00:05:51,819 --> 00:05:54,720 They are not superhot, but they're very smoky, 142 00:05:54,722 --> 00:05:56,254 which is perfect for this dish. 143 00:05:59,159 --> 00:06:01,159 [Mathieu] I have a good sea on my piece of meat, 144 00:06:01,261 --> 00:06:03,528 so I take my filet mignon of to let it rest 145 00:06:03,530 --> 00:06:04,863 so it has the time to cool down 146 00:06:04,932 --> 00:06:06,231 before serving the judges. 147 00:06:06,233 --> 00:06:08,300 Next, I am going to check on my lobster. 148 00:06:08,302 --> 00:06:09,434 It's time to flip. 149 00:06:09,436 --> 00:06:11,737 [Andrea] Chef Mathieu is cooking two proteins. 150 00:06:11,805 --> 00:06:14,606 I think he's playing a risky card here. 151 00:06:14,608 --> 00:06:16,441 [Dylan] Well, he's done something quite smart, thoug 152 00:06:16,510 --> 00:06:17,909 He's doing a beef tataki. 153 00:06:17,911 --> 00:06:20,712 Searing the outside on a really high heat super quickly. 154 00:06:20,714 --> 00:06:22,314 He can now focus on his lobster. 155 00:06:24,952 --> 00:06:28,320 Now I'm gonna make a lovely filling for my tetela. 156 00:06:28,322 --> 00:06:32,057 Made with smoked zucchini, onions, garlic and butter, 157 00:06:32,059 --> 00:06:33,625 and some Oaxaca cheese. 158 00:06:33,627 --> 00:06:35,627 Oaxaca is most similar to mozzarella. 159 00:06:35,629 --> 00:06:39,030 It's not a soft cheese. Once it cools, it re-solidifies. 160 00:06:39,032 --> 00:06:42,701 The riskiest part of this dish is that I'm not using any meat, 161 00:06:42,703 --> 00:06:45,237 but you don't need to have meat when you have a barbecue, 162 00:06:45,305 --> 00:06:47,639 if you know what you're doing with the rest of your ingredients. 163 00:06:49,610 --> 00:06:51,243 [Dylan] Chefs, 15 minutes left. 164 00:06:51,344 --> 00:06:52,544 We're halfway through. 165 00:06:52,646 --> 00:06:54,212 [Kris] Half the cook's done 166 00:06:54,214 --> 00:06:57,416 And I feel like I still got to soften these greens just a little bit more. 167 00:06:57,418 --> 00:06:59,451 That pan needs to be piping hot 168 00:06:59,520 --> 00:07:01,052 so that it can break down the greens, 169 00:07:01,054 --> 00:07:02,621 so they are nice and tender. 170 00:07:02,623 --> 00:07:04,156 Chef Kris, how you doing? 171 00:07:04,257 --> 00:07:06,525 Oh, trying to make it, man. Trying to make it. 172 00:07:06,527 --> 00:07:08,026 I hope I can get it off in time. 173 00:07:08,028 --> 00:07:09,895 Talk to me about what you're gonna do with the salmon. 174 00:07:09,897 --> 00:07:12,964 My goal is to get a nice Creole, Southern flavor, 175 00:07:13,033 --> 00:07:14,399 get it over there in that open fire, 176 00:07:14,401 --> 00:07:16,701 hoping I can cook some great smoke and some good color on it. 177 00:07:16,703 --> 00:07:17,936 Chef, wishing you the best of luck. 178 00:07:17,938 --> 00:07:19,137 Looking forward to seeing this dish. 179 00:07:19,239 --> 00:07:21,206 Thank you. I appreciate it greatly. 180 00:07:21,208 --> 00:07:23,708 I'm a bit worried for Chef Kris. 181 00:07:23,710 --> 00:07:25,243 Using that cast iron skillet 182 00:07:25,245 --> 00:07:27,612 you're not really going to get that smokiness, that char. 183 00:07:27,614 --> 00:07:28,747 [Andrea] I agree with you, Eddie. 184 00:07:28,849 --> 00:07:31,616 Salmon is such a perfect protein for a grill 185 00:07:31,618 --> 00:07:33,752 because there's significant amount of fat in salmon. 186 00:07:33,821 --> 00:07:36,521 On a high, hot grill, it caramelizes nicely. 187 00:07:36,523 --> 00:07:38,089 -Oh, yeah. -Why put in a cast iron frying pan? 188 00:07:38,091 --> 00:07:39,858 Yeah. 189 00:07:42,429 --> 00:07:45,964 [Mathieu] I'm going to star working on my smoked truffle ponzu sauce. 190 00:07:45,966 --> 00:07:48,099 A bit of beef scraps, a little bit of onions. 191 00:07:48,101 --> 00:07:50,135 And I deglaze it with ponzu 192 00:07:50,204 --> 00:07:54,406 Ponzu is soy that has been mixed with lemon, orange or lime. 193 00:07:54,408 --> 00:07:57,943 We have orange woodchips. We're gonna lightly smoke it. 194 00:07:58,044 --> 00:08:00,145 Awesome. 195 00:08:00,214 --> 00:08:02,447 [Mariana] It's time to finish up my salsa. 196 00:08:02,516 --> 00:08:05,817 My morita sauce is sweet and smoky at the same time, 197 00:08:05,819 --> 00:08:08,920 which will go great together with zucchini and cheese. 198 00:08:12,826 --> 00:08:15,494 We got ten minutes left. So now I got to hustle. 199 00:08:15,496 --> 00:08:16,928 Sour cream. 200 00:08:16,930 --> 00:08:18,296 For these loaded mashed potatoes, 201 00:08:18,298 --> 00:08:21,333 I want a little sour cream, parmesan cheese, cheddar. 202 00:08:21,434 --> 00:08:24,135 And you can't go wrong with a little cayenne to give it a hint of heat 203 00:08:24,237 --> 00:08:25,637 as well as some chives. 204 00:08:25,706 --> 00:08:28,206 I got to get that good, rich, cheesy flavor. 205 00:08:28,208 --> 00:08:30,842 When you grab a bite, there's cheese strings going into your mouth. 206 00:08:35,816 --> 00:08:37,481 [Mathieu speaking in French] 207 00:08:38,852 --> 00:08:41,820 [Mathieu] Next, I'm working on my burnt corn and lobster salsa. 208 00:08:41,822 --> 00:08:45,624 I'm cutting up my burnt corn my tomato, my red onion, 209 00:08:45,626 --> 00:08:48,193 my cilantro and my jalapeno 210 00:08:48,195 --> 00:08:51,429 When it comes to lobster, I don't mess around. 211 00:08:51,431 --> 00:08:53,865 I have a lobster tattooed on my arm. 212 00:08:53,934 --> 00:08:56,034 I start taking off all that good meat 213 00:08:56,036 --> 00:08:58,603 and I'm going to chop it up and add it to my salsa. 214 00:08:58,605 --> 00:09:02,107 This corn and lobster salsa will bring freshness and crunch 215 00:09:02,109 --> 00:09:03,341 to complete the dish. 216 00:09:06,747 --> 00:09:08,847 [Mariana] I grab a small portion of masa 217 00:09:08,849 --> 00:09:12,317 and I use my tortilla press to make my tetelas. 218 00:09:12,319 --> 00:09:14,753 And we're going to put some zucchini blossoms 219 00:09:14,821 --> 00:09:18,223 outside of the masa to give it some beautiful color 220 00:09:18,225 --> 00:09:19,925 and texture and flavor as well. 221 00:09:19,927 --> 00:09:22,627 I love that Chef Mariana grabbed squash blossoms. 222 00:09:22,629 --> 00:09:25,597 That's a difficult item to prepare in the Fire Masters aren 223 00:09:25,599 --> 00:09:27,231 because they're so delicate 224 00:09:27,300 --> 00:09:30,802 [Mariana] I put my zucchini and my Oaxaca cheese in the masa, 225 00:09:30,804 --> 00:09:35,140 and I try my best to close it without losing any of the filling. 226 00:09:35,241 --> 00:09:39,110 These three edges are supposed to be overlapping and sealing, 227 00:09:39,112 --> 00:09:40,612 but it's not going smoothly. 228 00:09:41,748 --> 00:09:43,448 Don't break. Don't break. 229 00:09:43,517 --> 00:09:45,617 Oh, no, it broke. 230 00:09:45,619 --> 00:09:47,519 It's not binding together. 231 00:09:47,521 --> 00:09:51,156 These tetelas keep breaking on me. I am losing my mind. 232 00:09:52,159 --> 00:09:53,692 -[Eddie] Oh, my God. -[Andrea] Oh, my God. 233 00:09:53,694 --> 00:09:54,859 Less than three minutes left. 234 00:09:54,961 --> 00:09:56,428 I don't think she's going to be able to finish. 235 00:09:56,430 --> 00:09:58,263 This could send me home. 236 00:10:06,406 --> 00:10:09,240 [Mariana] These tetelas keep breaking on me. 237 00:10:09,276 --> 00:10:12,110 Less than three minutes left. I don't think she's going to be able to finish. 238 00:10:12,112 --> 00:10:15,914 I did not come here to lose on the first round. 239 00:10:15,916 --> 00:10:18,917 I'm going to make another on and make sure that it's pret 240 00:10:18,919 --> 00:10:20,719 and choose the three best. 241 00:10:20,721 --> 00:10:23,722 Then I look for the hottest place in this barbeque, 242 00:10:23,724 --> 00:10:24,923 the sizzle zone. 243 00:10:24,925 --> 00:10:26,291 I move my pan over there 244 00:10:26,293 --> 00:10:28,126 and I continue to cook the tetelas. 245 00:10:29,129 --> 00:10:31,329 Chef Mariana just moved it to the sizzle zone. 246 00:10:31,331 --> 00:10:33,932 High heat will cook fast, so maybe she'll pull it off. 247 00:10:33,934 --> 00:10:35,300 -Mmm-hmm. -Fingers crossed. 248 00:10:39,039 --> 00:10:40,905 [Dylan] Chefs, you've got two minutes left. 249 00:10:40,907 --> 00:10:43,308 [Mathieu] I need to finish my truffle ponzu sauce, 250 00:10:43,310 --> 00:10:45,310 so I'm adding a little bit of truffle oil 251 00:10:45,312 --> 00:10:47,212 and I wanted to add a little bit of maple vinega 252 00:10:47,214 --> 00:10:48,713 for the right acidity level. 253 00:10:49,916 --> 00:10:51,950 [Dylan] Chefs, you have 60 seconds left! 254 00:10:51,952 --> 00:10:53,051 This is it! 255 00:10:53,053 --> 00:10:54,252 Get it on the plate. 256 00:11:00,027 --> 00:11:01,126 My God. 257 00:11:01,128 --> 00:11:02,627 Oh-ho! 258 00:11:02,629 --> 00:11:06,731 [Dylan and judges] Ten, nine, eight, seven, 259 00:11:06,733 --> 00:11:09,934 six, five, four, 260 00:11:09,936 --> 00:11:12,837 three, two, one. 261 00:11:12,939 --> 00:11:14,339 Time's up, chefs. 262 00:11:14,407 --> 00:11:16,908 [applause] 263 00:11:16,910 --> 00:11:19,344 [Mathieu] I did not get a chance to taste the whole dish, 264 00:11:19,412 --> 00:11:22,147 so I'm feeling a little bit stressed, 265 00:11:22,248 --> 00:11:23,348 but happy, I have to say. 266 00:11:24,751 --> 00:11:26,284 [sighs] 267 00:11:26,286 --> 00:11:29,320 [Mariana] My Mexican grandm would not believe I cooked that. 268 00:11:29,322 --> 00:11:33,525 But 30 minutes got the best of me, and I'm very, very worried. 269 00:11:33,527 --> 00:11:36,194 I was kind of rushing, should have slowed down, 270 00:11:36,196 --> 00:11:38,363 but I'm hoping they'll appreciate the seasoning. 271 00:11:44,137 --> 00:11:46,604 Chef Mathieu, please tell us what you made for your signature dish. 272 00:11:46,606 --> 00:11:49,107 [Mathieu] I prepared for you chefs, beef tataki, 273 00:11:49,109 --> 00:11:52,944 burnt corn salsa with lobste and smoked truffle ponzu sauce. 274 00:11:52,946 --> 00:11:55,613 Chef Mathieu, very attractive plate you have here. 275 00:11:55,615 --> 00:11:58,349 I'm really excited to taste everything together. 276 00:11:58,451 --> 00:11:59,517 Thank you, chef. 277 00:12:04,524 --> 00:12:07,225 Chef Mathieu, I'm very impressed. 278 00:12:07,227 --> 00:12:09,627 We saw you utilizing a lot of different elements 279 00:12:09,629 --> 00:12:10,762 in the Fire Masters are. 280 00:12:10,864 --> 00:12:12,063 This is wildly creative. 281 00:12:12,065 --> 00:12:13,098 Thank you. 282 00:12:13,100 --> 00:12:14,933 You clearly know how to cook lobster. 283 00:12:15,001 --> 00:12:18,436 It is tender, but the beef is coming off a little bit bland. 284 00:12:18,505 --> 00:12:21,506 I can taste the ponzu, but it just didn't give enough salt flavor. 285 00:12:21,508 --> 00:12:23,742 And also it's missing char. 286 00:12:23,810 --> 00:12:26,144 If you would have given it more of a tataki ring, 287 00:12:26,213 --> 00:12:28,313 you would have really identified that contrast in your mouth. 288 00:12:28,315 --> 00:12:29,948 -Yes, chef. -Thank you very much, chef. 289 00:12:30,049 --> 00:12:31,683 Thank you. 290 00:12:31,685 --> 00:12:34,619 If I move to the next round I will improve on showcasing more fire. 291 00:12:34,621 --> 00:12:37,322 We are at Fire Masters, so I have to step it up. 292 00:12:39,126 --> 00:12:41,826 Chef Mariana, please tell us about your signature dish. 293 00:12:41,828 --> 00:12:46,131 [Mariana] I made a squash blossom tetela with roasted morita salsa. 294 00:12:46,133 --> 00:12:49,501 Chef Mariana, this dish may not have come out like you wanted it to, 295 00:12:49,503 --> 00:12:51,302 but I can't wait to dive in 296 00:12:51,304 --> 00:12:54,005 and really and truly get a sense of who you are as a chef. 297 00:12:58,812 --> 00:13:03,047 Chef Mariana, I give you massive points for creativity in this round. 298 00:13:03,049 --> 00:13:05,617 Using a vegetable rather than a protein, 299 00:13:05,619 --> 00:13:07,619 you were risky in this dish. 300 00:13:07,621 --> 00:13:10,021 I thought your tetela was lovely. 301 00:13:10,023 --> 00:13:14,092 It's just straightforward clean flavors of that masa that really shines through. 302 00:13:14,094 --> 00:13:16,828 Your sauce is phenomenal. 303 00:13:16,830 --> 00:13:17,929 -Thank you. -It is smoky. 304 00:13:17,931 --> 00:13:19,764 It is sweet. I get the char. 305 00:13:19,866 --> 00:13:22,500 But unfortunately, you know, squash blossoms are so delicate 306 00:13:22,502 --> 00:13:23,902 and they get a little bit lost. 307 00:13:23,904 --> 00:13:25,603 All I needed was a little more char. 308 00:13:25,605 --> 00:13:28,706 It would have complemented the salsa so well. 309 00:13:28,708 --> 00:13:30,475 -Thank you, chef. -Thank you. 310 00:13:30,477 --> 00:13:32,310 I'm feeling a little bit more confident 311 00:13:32,312 --> 00:13:34,078 because they really liked the salsa, 312 00:13:34,080 --> 00:13:36,414 so I'm hoping I can pass to the next round. 313 00:13:39,319 --> 00:13:41,619 Chef Kris, please tell us about your signature dish. 314 00:13:41,621 --> 00:13:44,122 [Kris] I made pan-seared salmon with collard greens 315 00:13:44,124 --> 00:13:45,723 and loaded mashed potatoes. 316 00:13:53,600 --> 00:13:55,433 The flavor in the salmon is really good. 317 00:13:55,502 --> 00:13:57,702 Whatever rub you created, you can taste it. 318 00:13:57,704 --> 00:13:59,804 Unfortunately, it's overcooked. 319 00:13:59,806 --> 00:14:01,239 It was a little bit dry. 320 00:14:01,341 --> 00:14:04,843 My piece was really inconsistent compared to my friends'. 321 00:14:04,944 --> 00:14:09,113 It was a lot larger, which is why you got the undercook on mine 322 00:14:09,115 --> 00:14:11,382 and the overcook on Andrea's. 323 00:14:11,384 --> 00:14:13,451 Cut all your proteins the same size 324 00:14:13,520 --> 00:14:15,520 so they cook the same amount of time. 325 00:14:15,522 --> 00:14:16,855 That salmon would have been perfect 326 00:14:16,956 --> 00:14:18,723 with more of a smoky flavor as well. 327 00:14:18,725 --> 00:14:20,325 [Eddie] The greens are spectacular. 328 00:14:20,327 --> 00:14:21,659 I get those garlic notes, 329 00:14:21,728 --> 00:14:23,127 I get that pop of smoke. 330 00:14:23,129 --> 00:14:25,230 Every component on your dish is seasoned beautifully. 331 00:14:25,232 --> 00:14:27,699 I just want to keep going back for more and more and more. 332 00:14:27,701 --> 00:14:29,033 -Thank you, chef. -Thank you. 333 00:14:29,135 --> 00:14:30,335 And thank you, chefs. 334 00:14:30,436 --> 00:14:31,636 Let's let the judges deliberate. 335 00:14:31,705 --> 00:14:33,204 We'll call you back when we're ready. 336 00:14:34,407 --> 00:14:35,440 [Kris groans] 337 00:14:35,541 --> 00:14:37,108 I could have did better on that salmon, 338 00:14:37,110 --> 00:14:38,843 but the seasoning is important to me, 339 00:14:38,912 --> 00:14:40,712 so I'm glad that came through. 340 00:14:44,417 --> 00:14:46,951 Well, judges, the Wildfire Round is complete. 341 00:14:47,020 --> 00:14:48,486 How did they do? 342 00:14:48,488 --> 00:14:51,122 Chef Mathieu, you talk about utilizing the Fire Masters arena. 343 00:14:51,124 --> 00:14:53,224 He went for it, and he took some risk, 344 00:14:53,226 --> 00:14:54,459 and I have to reward him for that. 345 00:14:54,527 --> 00:14:56,126 [Andrea] I think it was a beautiful plate. 346 00:14:56,128 --> 00:14:58,129 It was something that you would get at a high-end restaurant. 347 00:14:58,131 --> 00:15:00,398 [Dominique] It was definitel the most attractive, 348 00:15:00,400 --> 00:15:03,902 but it needed more salt and that steak needed more char. 349 00:15:03,904 --> 00:15:06,905 How did you feel about Chef Mariana's squash blossom dish? 350 00:15:06,907 --> 00:15:09,707 I give her so many points for not serving protein 351 00:15:09,709 --> 00:15:10,841 in the Fire Masters are. 352 00:15:10,910 --> 00:15:13,177 Yeah, I think that her dish was the most creative. 353 00:15:13,179 --> 00:15:14,746 The flavors were really clean. 354 00:15:14,814 --> 00:15:17,181 That smoky tomato salsa had heat, 355 00:15:17,183 --> 00:15:19,317 had acidity, had character. 356 00:15:19,319 --> 00:15:22,153 But the squash blossom, which was supposed to be the star of the dish, 357 00:15:22,255 --> 00:15:23,922 got completely lost. 358 00:15:23,924 --> 00:15:26,257 How do you feel about Chef Kris's signature dish? 359 00:15:26,359 --> 00:15:29,060 Chef Kris really seasoned all of his components properly. 360 00:15:29,128 --> 00:15:31,029 So I would say he did the best job 361 00:15:31,031 --> 00:15:32,430 of creating flavor on his plate. 362 00:15:32,432 --> 00:15:34,499 I just can't look past the inconsistency 363 00:15:34,501 --> 00:15:35,934 in all three cuts of the salmon. 364 00:15:35,936 --> 00:15:37,035 I agree with you, Eddie. 365 00:15:37,037 --> 00:15:39,037 The salmon was not cooked properly. 366 00:15:39,039 --> 00:15:41,306 Well, it seems like each of these chefs had a strength 367 00:15:41,308 --> 00:15:42,607 in a different category. 368 00:15:42,609 --> 00:15:44,609 This is going to be a difficult one to decide. 369 00:15:44,611 --> 00:15:46,411 But have you made a decision? 370 00:15:46,413 --> 00:15:47,512 [all] Yes. 371 00:15:47,514 --> 00:15:48,713 Let's call the chefs back in. 372 00:15:59,826 --> 00:16:02,360 Chefs, in this first Wildfire Round, 373 00:16:02,428 --> 00:16:03,728 you were asked to create a dish 374 00:16:03,730 --> 00:16:06,497 that shows your personality on a plate. 375 00:16:06,499 --> 00:16:10,034 Judges, whose signature dish was the best in this round? 376 00:16:10,136 --> 00:16:13,104 The chef with the best dish is... 377 00:16:17,610 --> 00:16:19,310 Chef Mathieu. 378 00:16:19,312 --> 00:16:20,545 [applause] 379 00:16:20,613 --> 00:16:22,046 Thank you, guys. 380 00:16:22,115 --> 00:16:23,915 Congratulations, Chef Mathieu. 381 00:16:23,917 --> 00:16:25,950 You'll have an advantage heading into the next round. 382 00:16:25,952 --> 00:16:27,618 Thank you. 383 00:16:27,620 --> 00:16:30,321 It's down to Chef Mariana and Chef Kris. 384 00:16:30,323 --> 00:16:32,957 Judges, who will you be sending home? 385 00:16:32,959 --> 00:16:36,127 The chef who will be going home is... 386 00:16:41,801 --> 00:16:44,202 Judges, it's down to Chef Mariana 387 00:16:44,204 --> 00:16:47,138 with her squash blossom tetela and morita salsa 388 00:16:47,240 --> 00:16:49,407 and Chef Kris with his pan-seared salmon 389 00:16:49,409 --> 00:16:50,541 and collard greens. 390 00:16:50,610 --> 00:16:52,543 Judges, please tell us, 391 00:16:52,612 --> 00:16:54,045 who will you be sending home? 392 00:16:54,114 --> 00:16:57,448 The chef who will be going home is... 393 00:17:00,553 --> 00:17:02,453 Chef Kris. 394 00:17:02,522 --> 00:17:04,088 Dang. 395 00:17:04,090 --> 00:17:06,958 Chef Kris, I'm sorry to say you've been eliminated from the competition. 396 00:17:07,027 --> 00:17:09,193 It's time to leave the Fire Masters arena. 397 00:17:09,195 --> 00:17:10,328 Thank you, judges. 398 00:17:11,531 --> 00:17:13,097 No regrets about my dish. 399 00:17:13,099 --> 00:17:16,100 Could have cooked it a little bit better, I feel, but no regrets. 400 00:17:16,102 --> 00:17:17,501 I had a lot of fun. 401 00:17:22,008 --> 00:17:26,210 Chefs, please welcome Montana's executive chef, Jen Hennings. 402 00:17:26,212 --> 00:17:27,311 Hi, chefs. 403 00:17:27,313 --> 00:17:28,579 -Hello. -Hello. 404 00:17:28,581 --> 00:17:32,016 At Montana's, we believe that barbeque food is comfort, 405 00:17:32,018 --> 00:17:36,320 that warm, satisfying feel-good meal that reminds you of home. 406 00:17:36,322 --> 00:17:38,823 For your next challenge, you will go head-to-head 407 00:17:38,825 --> 00:17:41,325 to create your take on a classic dish. 408 00:17:42,328 --> 00:17:43,761 Get ready for... 409 00:17:45,932 --> 00:17:47,799 Battle of the Comfort Classics. 410 00:17:47,801 --> 00:17:49,400 [laughs] 411 00:17:49,402 --> 00:17:53,037 We want you to serve up some dishes packed with feel good flavor, 412 00:17:53,039 --> 00:17:56,507 juicy cuts of meat and stick to your rib sides. 413 00:17:57,644 --> 00:18:00,411 Chef Mathieu, because you won the first round, 414 00:18:00,413 --> 00:18:03,748 you have the advantage and you get to choose your ingredient first. 415 00:18:03,850 --> 00:18:08,419 Which do you choose to cook with, top sirloin or pork loin? 416 00:18:09,456 --> 00:18:12,056 I will cook with the pork loin with pleasure. 417 00:18:13,226 --> 00:18:15,960 I chose pork loin because of the fat content. 418 00:18:16,029 --> 00:18:18,663 I want to get a little bit of that smoky flavor, charred flavor. 419 00:18:18,698 --> 00:18:23,034 Which means, Chef Mariana, you'll be cooking with top sirloin. 420 00:18:23,103 --> 00:18:24,302 Thank you, Chef Jen. 421 00:18:24,304 --> 00:18:25,837 Thanks, Dylan. Good luck, chefs. 422 00:18:25,905 --> 00:18:27,105 -Thank you. -Thank you. 423 00:18:27,107 --> 00:18:30,308 Chefs, you've got 30 minutes back on the clock, 424 00:18:30,310 --> 00:18:33,511 and your time starts now. 425 00:18:33,513 --> 00:18:35,046 [Eddie] Let's go, chefs. 426 00:18:36,449 --> 00:18:39,517 [Mariana] I am so excited we're cooking comfort classics. 427 00:18:39,519 --> 00:18:43,020 I think cheesy, buttery, super rich. 428 00:18:43,022 --> 00:18:45,957 So I am making top sirloin steaks 429 00:18:46,058 --> 00:18:48,226 with poblano mac and cheese 430 00:18:48,228 --> 00:18:51,596 The first thing I have to do is to put my pasta into that boiling water 431 00:18:51,598 --> 00:18:52,930 to get that going. 432 00:18:52,932 --> 00:18:56,501 And then I roast my poblano on the open firepit. 433 00:18:56,503 --> 00:18:59,570 Incorporating the poblano peppers into my mac and cheese 434 00:18:59,572 --> 00:19:02,607 shows that Mexican flair that I always carry with me. 435 00:19:05,011 --> 00:19:07,812 [Mathieu] I'm making grilled pork loin with cheesy mashed potatoes 436 00:19:07,814 --> 00:19:09,613 and an apple and onion chutney. 437 00:19:09,682 --> 00:19:13,251 I'm gonna start working on these mashed potatoes and my grilled pork loin, 438 00:19:13,319 --> 00:19:16,454 cutting the fat part and salting it very abundant 439 00:19:16,523 --> 00:19:20,024 so that I can render the fa over the heat. 440 00:19:20,026 --> 00:19:21,826 I want to bring in that fire flavor 441 00:19:21,828 --> 00:19:23,661 that the judges were talking about. 442 00:19:23,696 --> 00:19:26,664 Chef Mathieu, you know, having that advantage chose the pork loin, 443 00:19:26,766 --> 00:19:28,933 which I think was a very smart choice. 444 00:19:29,035 --> 00:19:31,836 But that pork loin has a very thick fat cap. 445 00:19:31,938 --> 00:19:33,704 You want to kind of trim that down a little bit 446 00:19:33,706 --> 00:19:35,907 so that you don't have flare ups. 447 00:19:35,909 --> 00:19:37,408 -[Mathieu] Ooh! -[Andrea] Oh, boy. 448 00:19:37,410 --> 00:19:39,410 Here comes the flames. 449 00:19:39,412 --> 00:19:43,047 [Mathieu] I look over at my pork loin and it's on fire. 450 00:19:43,049 --> 00:19:46,150 I really have to do something before it's too late. 451 00:19:46,252 --> 00:19:47,451 [Dominique speaking] 452 00:19:47,553 --> 00:19:48,753 Oh, no, no, no. 453 00:19:48,788 --> 00:19:49,954 Look at that. 454 00:19:53,259 --> 00:19:54,825 [Mathieu] Well, this is not vacation. 455 00:19:54,827 --> 00:19:56,260 Ooh! 456 00:19:59,132 --> 00:20:01,199 [Mariana] Because I'm making a steak and mac and cheese, 457 00:20:01,201 --> 00:20:03,000 it's a very rich dish. 458 00:20:03,002 --> 00:20:06,103 I want to cut through that fat with acidity and sweetness. 459 00:20:06,105 --> 00:20:08,539 So I'm going to pickle some purple onions. 460 00:20:08,641 --> 00:20:12,243 And for that, I need apple cider vinegar and a bunch of spices, 461 00:20:12,312 --> 00:20:15,012 cumin, star anise, clove. 462 00:20:15,014 --> 00:20:18,115 I chop my onions and add them to my pickling liquid. 463 00:20:18,117 --> 00:20:20,451 I want my purple onions to be super bright. 464 00:20:20,553 --> 00:20:22,820 So I grab a beet, I slice it 465 00:20:22,822 --> 00:20:25,957 and I add it to my pickling liquid to get that color popping. 466 00:20:27,527 --> 00:20:30,428 [Mathieu] I'm gonna start working on my apple and onion chutne 467 00:20:30,430 --> 00:20:33,331 Pork and apples is a classic 468 00:20:33,333 --> 00:20:36,934 I throw a spring of rosemar in there, I add beef stock 469 00:20:36,936 --> 00:20:38,803 and I let that cook down. 470 00:20:38,805 --> 00:20:41,038 Oh, you want to take a bath in it. 471 00:20:41,107 --> 00:20:42,340 [chuckles] 472 00:20:44,911 --> 00:20:46,243 All right, judges, 473 00:20:46,245 --> 00:20:48,512 today we're digging into one of Montana's favorites, 474 00:20:48,514 --> 00:20:49,814 Comforting Classics. 475 00:20:49,816 --> 00:20:52,817 Talk to me about what gives a dish comfort food status. 476 00:20:52,819 --> 00:20:54,819 For me, it's all about like richness. 477 00:20:54,821 --> 00:20:57,121 So I think of things like butter and cream. 478 00:20:57,123 --> 00:20:58,189 Some cheese. 479 00:20:58,191 --> 00:20:59,523 -Cheese. Yeah. -Right, yeah. 480 00:20:59,525 --> 00:21:01,359 Almost like food that gives you a hug. 481 00:21:01,427 --> 00:21:02,593 Or makes you want to go to sleep. 482 00:21:02,595 --> 00:21:03,728 -Yeah. -Definitely. 483 00:21:03,730 --> 00:21:05,563 [laughter] 484 00:21:05,665 --> 00:21:08,599 [Mariana] I'm gonna make a bechamel as a base of my cheese sauce 485 00:21:08,601 --> 00:21:11,135 So I whisk butter, flour and milk 486 00:21:11,237 --> 00:21:13,037 until it starts to get thickened. 487 00:21:13,139 --> 00:21:16,307 I am using a blend of smoked gouda, 488 00:21:16,309 --> 00:21:18,442 Gruyere and cheddar. 489 00:21:18,511 --> 00:21:20,911 Yeah, that's it, Chef Mariana. More cheese. 490 00:21:20,913 --> 00:21:22,246 More cheese, please. 491 00:21:22,348 --> 00:21:23,514 [Mariana] You got it. 492 00:21:25,451 --> 00:21:27,852 I'm adding the poblanos to my cheese 493 00:21:27,953 --> 00:21:30,755 and I blend them one more time so they're in small pieces. 494 00:21:30,823 --> 00:21:33,824 Then I add it to my bechame and let it melt away. 495 00:21:35,862 --> 00:21:39,063 Chefs, 15 minutes left. We are halfway. 496 00:21:39,131 --> 00:21:41,098 [Mariana] I need to get goin with my meat. 497 00:21:41,100 --> 00:21:43,301 I'm a little bit concerned about Chef Mariana's steak. 498 00:21:43,303 --> 00:21:44,935 I think it's just late in the game. 499 00:21:44,937 --> 00:21:47,071 [Dylan] That's a big cut of meat to break down. 500 00:21:47,073 --> 00:21:50,808 I am rushing. This isn't my best seasoning, but I keep moving. 501 00:21:50,810 --> 00:21:54,612 I use salt, garlic powder, onion powder and cumin. 502 00:21:54,614 --> 00:21:56,213 I have to get this on the grill. 503 00:21:58,718 --> 00:22:00,518 [Dylan] Ten minutes left, chefs! Let's go! 504 00:22:02,822 --> 00:22:05,523 [Mathieu] I'm cutting into my pork loin and it's raw. 505 00:22:05,525 --> 00:22:07,958 [Andrea] In 30 minutes, you cannot cook a whole pork loin. 506 00:22:07,994 --> 00:22:10,127 If he had cut it a little smaller, 507 00:22:10,129 --> 00:22:11,796 he would have a different product right now. 508 00:22:11,798 --> 00:22:13,531 [Mathieu] I'm stressing. 509 00:22:13,533 --> 00:22:15,933 I have to figure out a solution to put that pork on the plate. 510 00:22:16,002 --> 00:22:19,136 So I decide to get them grilling on the other grill. 511 00:22:19,205 --> 00:22:21,739 Next, I have to make my cheesy mashed potatoes. 512 00:22:21,841 --> 00:22:23,607 So I add Gruyere cheese, 513 00:22:23,609 --> 00:22:26,711 smoked gouda and parmesan cheese. 514 00:22:26,713 --> 00:22:28,212 Let's go, let's go, let's go. 515 00:22:28,214 --> 00:22:30,214 [Dylan] Chefs, only five minutes remaining. 516 00:22:30,216 --> 00:22:32,116 -[Eddie] Let's go! Come on now! -Let's go. There you go. 517 00:22:32,118 --> 00:22:34,084 [cheering and applause] 518 00:22:34,086 --> 00:22:37,455 [Mariana] My steaks are read but I need to add something crunchy to my pasta, 519 00:22:37,523 --> 00:22:39,123 so I think panko. 520 00:22:39,125 --> 00:22:41,625 And I had some sauce left from my pasta, 521 00:22:41,627 --> 00:22:44,895 so I mix my panko with the sauce. 522 00:22:44,897 --> 00:22:46,831 [Dylan] Thirty seconds, chefs. Let's go. 523 00:22:46,833 --> 00:22:47,898 [applause] 524 00:22:47,900 --> 00:22:48,999 [Mathieu exhales heavily] 525 00:22:49,001 --> 00:22:50,935 I'm worried that my pork is not ready, 526 00:22:50,937 --> 00:22:52,036 but there's no more time. 527 00:22:52,038 --> 00:22:54,438 I have to put my pork on the plate. 528 00:22:54,540 --> 00:22:58,542 [Dylan and judges] Ten, nine, eight, seven, 529 00:22:58,611 --> 00:23:01,512 six, five, four, 530 00:23:01,514 --> 00:23:04,215 three, two, one. 531 00:23:04,217 --> 00:23:05,349 [Dylan] Time's up, chefs. 532 00:23:05,418 --> 00:23:06,817 -[Andrea] Nice! -[Dominique] Great job! 533 00:23:06,819 --> 00:23:08,452 [applause] 534 00:23:08,554 --> 00:23:12,123 [Mariana] I presented a beautiful dis with amazing ingredients. 535 00:23:12,125 --> 00:23:13,357 The only thing I'm worried about 536 00:23:13,393 --> 00:23:16,727 is that I may have under-seasoned my steaks. 537 00:23:16,729 --> 00:23:18,729 [Mathieu] I have brought the char and the smoke, 538 00:23:18,731 --> 00:23:20,931 but is my pork perfectly cooked? 539 00:23:20,933 --> 00:23:22,233 I don't know. 540 00:23:30,810 --> 00:23:33,210 Chef Mathieu, please tell us what you made for the judges. 541 00:23:33,212 --> 00:23:35,112 [Mathieu] I prepared grilled pork loin, 542 00:23:35,114 --> 00:23:37,114 served on cheesy mashed potatoes 543 00:23:37,116 --> 00:23:38,949 with an apple and onion chutney. 544 00:23:46,025 --> 00:23:48,626 Chef Mathieu, the pork is kind of hit and miss. 545 00:23:48,628 --> 00:23:50,661 You didn't trim off any of the fat cap. 546 00:23:50,729 --> 00:23:52,730 So what happened is that fat really started to render 547 00:23:52,732 --> 00:23:54,098 a little quicker than you wanted it to, 548 00:23:54,100 --> 00:23:55,633 you were getting flare ups. 549 00:23:55,701 --> 00:23:57,201 So you have pockets of the loin 550 00:23:57,203 --> 00:24:00,104 that are perfectly cooked and I can taste the seasoning, 551 00:24:00,106 --> 00:24:02,206 but then I have pockets where I can really get 552 00:24:02,208 --> 00:24:04,442 that acrid kind of a flavor from those flare ups. 553 00:24:04,510 --> 00:24:06,544 And then you have pockets of it that are under. 554 00:24:06,645 --> 00:24:07,845 I think it would have worked 555 00:24:07,847 --> 00:24:09,914 if you would have just put that grate a little higher 556 00:24:09,916 --> 00:24:12,049 and cut the loin down a little smaller. 557 00:24:12,118 --> 00:24:14,118 But the challenge was comfort food. 558 00:24:14,120 --> 00:24:16,520 And these apples are making me want to hug you. 559 00:24:16,522 --> 00:24:18,956 This smoky flavor with the rosemary, 560 00:24:19,024 --> 00:24:21,826 the onions and the apples, they are so good. 561 00:24:21,828 --> 00:24:26,163 The flavor profile of the mashed potatoes is dead on, creamy. 562 00:24:26,265 --> 00:24:27,765 I could taste the cheese. 563 00:24:27,833 --> 00:24:29,133 Delicious. 564 00:24:29,202 --> 00:24:30,801 -Thank you very much, chef. -Thank you. 565 00:24:30,803 --> 00:24:33,337 My dish had a flaw with the protein cooking, 566 00:24:33,439 --> 00:24:36,073 but I truly hope that my overall dish, 567 00:24:36,075 --> 00:24:38,843 the theme, the flavors, will make me go forward. 568 00:24:42,148 --> 00:24:44,615 Chef Mariana, please tell us what you made using top sirloin. 569 00:24:44,617 --> 00:24:48,419 [Mariana] I made top sirloin steaks over poblano mac and cheese 570 00:24:48,421 --> 00:24:50,221 with pickled purple onions. 571 00:24:56,095 --> 00:24:59,330 Chef Mariana, you're pickled onions are killer. 572 00:24:59,332 --> 00:25:01,165 You need to bottle them and sell them. 573 00:25:01,233 --> 00:25:03,200 I love the fact that you charred them first 574 00:25:03,202 --> 00:25:05,402 because you can really tast that charred note in it. 575 00:25:05,404 --> 00:25:07,805 Your mac and cheese, it's really creamy. 576 00:25:07,807 --> 00:25:09,640 It's really, really cheesy. 577 00:25:09,742 --> 00:25:12,409 And I would have never thought to use a poblano pepper. 578 00:25:12,411 --> 00:25:14,411 And I think it was a really smart addition. 579 00:25:14,413 --> 00:25:16,113 [Eddie] I just feel like you missed the mark 580 00:25:16,115 --> 00:25:18,249 when you started doing your seasonings. 581 00:25:18,317 --> 00:25:20,251 You have pops of it in your plate, 582 00:25:20,319 --> 00:25:23,420 but you never really applied it to the steak itself. 583 00:25:23,422 --> 00:25:24,755 [Andrea] I wish you would have imparted 584 00:25:24,823 --> 00:25:27,825 some kind of vinegary marinade and a harder sear 585 00:25:27,827 --> 00:25:29,760 to really amplify the flavor. 586 00:25:29,829 --> 00:25:31,829 The cook, though, it's a medium rare. 587 00:25:31,831 --> 00:25:33,430 It's perfect. You nailed it. 588 00:25:33,432 --> 00:25:35,499 Thank you, chef. And thank you, chef. 589 00:25:35,501 --> 00:25:37,401 Let's give the judges a couple of minutes to deliberate 590 00:25:37,403 --> 00:25:40,037 and we'll call you back when we're ready. 591 00:25:40,106 --> 00:25:44,308 [Mariana] I am happy about my mac and cheese and my pickled onions, 592 00:25:44,310 --> 00:25:47,011 but I wish I could have seasoned my meat a little bit better. 593 00:25:49,715 --> 00:25:51,916 Judges, the Crossfire Round is complete, 594 00:25:51,918 --> 00:25:54,251 and it was Battle of the Comfort Classics. 595 00:25:54,353 --> 00:25:56,453 One of our chefs is cooking with top sirloin 596 00:25:56,522 --> 00:25:57,688 and the other with pork loin. 597 00:25:57,690 --> 00:25:59,189 How'd they do? 598 00:25:59,191 --> 00:26:02,026 I think Chef Mathieu really excelled with the comforting sides. 599 00:26:02,028 --> 00:26:04,628 The apples were beautiful accompanimen with the pork loin. 600 00:26:04,630 --> 00:26:07,765 His mashed potatoes were so creamy, so buttery. 601 00:26:07,833 --> 00:26:08,966 Spot on. 602 00:26:08,968 --> 00:26:11,402 He had some inconsistencies with his cook on the pork. 603 00:26:11,404 --> 00:26:14,939 But when you got a bite that had those pops of seasoning, 604 00:26:15,040 --> 00:26:16,407 it was absolutely delicious. 605 00:26:16,409 --> 00:26:19,109 Let's talk about Chef Mariana and her top sirloin dish. 606 00:26:19,111 --> 00:26:23,247 The red onions were a great pop, really a nice addition. 607 00:26:23,316 --> 00:26:27,251 And I really loved the cook on Chef Mariana's sirloin, 608 00:26:27,320 --> 00:26:28,919 especially since we were worried 609 00:26:28,921 --> 00:26:30,654 she got it on the plate really late. 610 00:26:30,723 --> 00:26:32,656 [Andrea] But the steak had no seasoning. 611 00:26:32,758 --> 00:26:35,125 It was just lacking in any type of flavor. 612 00:26:35,127 --> 00:26:38,462 This is a close one. But have you made a decision? 613 00:26:38,530 --> 00:26:39,763 [all] Yes. 614 00:26:39,865 --> 00:26:41,065 Let's call the chefs back in. 615 00:26:46,606 --> 00:26:49,106 Chefs, in this Crossfire Round, 616 00:26:49,108 --> 00:26:51,609 you were asked to create classic comfort food 617 00:26:51,611 --> 00:26:54,612 using either pork loin or top sirloin. 618 00:26:54,614 --> 00:26:58,315 The winner of this round will receive a Napoleon Portable Grill 619 00:26:58,317 --> 00:27:00,217 and move on to the final round 620 00:27:00,219 --> 00:27:03,621 to face off against one of our Fire Masters judges. 621 00:27:03,623 --> 00:27:05,723 Judges, please tell us, 622 00:27:05,725 --> 00:27:08,425 who will be moving on to the final round? 623 00:27:08,427 --> 00:27:11,862 The chef who'll be moving on to the final round is... 624 00:27:14,400 --> 00:27:16,033 Chef Mathieu. 625 00:27:17,937 --> 00:27:20,104 Congratulations, Chef Mathieu. 626 00:27:20,106 --> 00:27:22,039 You've won yourself a portable grill 627 00:27:22,141 --> 00:27:23,941 and you're moving on to the final round. 628 00:27:25,144 --> 00:27:28,712 Chef Mariana, you're clearly a very talented chef. 629 00:27:28,714 --> 00:27:31,348 Thank you very much for showcasing your heritage here. 630 00:27:31,417 --> 00:27:33,217 Thank you very much, chefs. 631 00:27:33,219 --> 00:27:35,919 Even though I'm not going to the Feast of Fire, 632 00:27:35,921 --> 00:27:38,455 I had a blast, and I wish I can do it again. 633 00:27:40,426 --> 00:27:42,826 Chef Mathieu, in the first two rounds, 634 00:27:42,828 --> 00:27:45,329 you established your expertise on the grill, 635 00:27:45,331 --> 00:27:48,298 but now it's time to add fuel to the fire. 636 00:27:48,300 --> 00:27:51,101 In this final round, you'll be going head-to-head 637 00:27:51,103 --> 00:27:53,203 against one of our Fire Masters judges. 638 00:27:55,941 --> 00:27:58,809 And the judge you'll be facing off against is... 639 00:28:00,913 --> 00:28:02,112 Chef Dominique Leach. 640 00:28:02,114 --> 00:28:03,414 -Hey-hey! -[Eddie] Let's go, chef. 641 00:28:04,617 --> 00:28:06,016 -Let's go. -Show 'em what it's like. 642 00:28:06,018 --> 00:28:08,118 All my life I've been waiting for the moment 643 00:28:08,120 --> 00:28:09,820 to try and beat a judge. 644 00:28:09,822 --> 00:28:11,121 Congratulations. 645 00:28:11,123 --> 00:28:12,289 Thank you, chef. 646 00:28:12,291 --> 00:28:14,058 -It's an honor to be against you. -Thank you. 647 00:28:14,126 --> 00:28:16,326 [Mathieu] I have to give everything I can. 648 00:28:16,328 --> 00:28:17,961 I'm taking Chef Dominique down. 649 00:28:18,063 --> 00:28:20,497 [Dylan] Chef Mathieu, Chef Dominique, 650 00:28:20,499 --> 00:28:23,300 you're about to face off in the Feast of Fire. 651 00:28:26,639 --> 00:28:30,641 Chefs, in this final round, you must create a family-style feast 652 00:28:30,743 --> 00:28:32,042 inspired by the theme... 653 00:28:34,814 --> 00:28:36,113 Classic Steakhouse. 654 00:28:36,115 --> 00:28:37,314 -Ah! -Yes! 655 00:28:37,316 --> 00:28:38,949 There you go. 656 00:28:39,051 --> 00:28:43,220 [Dylan] Premium cuts of beef, iconic sides and decadent desserts. 657 00:28:43,222 --> 00:28:45,789 Give us a feast full of steakhouse staples 658 00:28:45,791 --> 00:28:48,792 that celebrates maximum indulgence. 659 00:28:48,794 --> 00:28:50,728 The stakes have never been higher, 660 00:28:50,730 --> 00:28:54,031 so you'll each have a sous-chef to help you create your feasts. 661 00:28:54,033 --> 00:28:56,200 These feasts will be tasted blind, 662 00:28:56,202 --> 00:28:58,635 which means we're not going to be here to watch you cook. 663 00:28:58,704 --> 00:29:00,003 But when we do return, 664 00:29:00,005 --> 00:29:02,806 I'll be taking Chef Dominique's seat at the judges table. 665 00:29:02,808 --> 00:29:06,510 Chefs, before you get started, I've got a hot twist for you. 666 00:29:06,512 --> 00:29:09,713 Over by the fire pit, there are two branding irons. 667 00:29:09,715 --> 00:29:11,815 Grab an iron and brand a piece of wood 668 00:29:11,817 --> 00:29:15,652 to reveal an ingredient you must use in your feast. 669 00:29:15,754 --> 00:29:18,489 You've got 45 minutes on the clock, 670 00:29:18,491 --> 00:29:21,625 and your time starts now. 671 00:29:23,329 --> 00:29:24,728 Trip to the steakhouse tonight. 672 00:29:24,730 --> 00:29:26,063 Reservation for three. 673 00:29:26,131 --> 00:29:27,397 [laughter] 674 00:29:28,300 --> 00:29:30,834 [Mathieu] I take my branded iron from the fir 675 00:29:30,936 --> 00:29:33,203 and it reveals "Dijon mustard". 676 00:29:33,205 --> 00:29:34,538 I love Dijon mustard. 677 00:29:35,641 --> 00:29:36,840 Bacon! 678 00:29:36,942 --> 00:29:38,342 Just give me the win now. 679 00:29:39,912 --> 00:29:41,011 This... 680 00:29:42,014 --> 00:29:43,113 [Dominique] We need mucho butter. 681 00:29:43,115 --> 00:29:44,248 Bam! 682 00:29:44,316 --> 00:29:46,216 I have a lot of experience in steakhouse. 683 00:29:46,218 --> 00:29:48,519 I worked in one all through culinary school 684 00:29:48,521 --> 00:29:51,088 I figure I'm going to go big or go home. 685 00:29:51,090 --> 00:29:52,256 Thank you, sir. 686 00:29:52,324 --> 00:29:54,024 For my main, I'm making beef tenderloin 687 00:29:54,026 --> 00:29:56,026 with smoked mushroom cream sauce. 688 00:29:56,028 --> 00:29:59,096 For my first side, I'm making lyonnaise potatoe with bacon. 689 00:29:59,098 --> 00:30:01,398 For my second side, I'm making wedge salad 690 00:30:01,400 --> 00:30:03,200 with blue cheese dressing and bacon. 691 00:30:03,202 --> 00:30:06,303 And for my dessert, grilled peach and raspberry trifle. 692 00:30:06,305 --> 00:30:09,506 I start off by seasoning my beef tenderloi 693 00:30:09,508 --> 00:30:13,043 with some salt, pepper, garlic powder and onion powder. 694 00:30:13,045 --> 00:30:16,313 And I'm going to get it right on the firepit for a nice char. 695 00:30:16,315 --> 00:30:17,514 Beautiful. 696 00:30:18,717 --> 00:30:20,951 Okay. We're not looking too bad. 697 00:30:20,953 --> 00:30:23,520 I have to use Dijon mustard in my feast. 698 00:30:23,522 --> 00:30:27,191 So for my main, I'm making grilled porterhouse with Dijon sauce. 699 00:30:27,193 --> 00:30:31,261 One of my sides is creamy spinach oysters Rockefeller. 700 00:30:31,330 --> 00:30:35,065 My other side, blue cheese and Dijon wedge salad. 701 00:30:35,133 --> 00:30:37,801 And for dessert, chocolate lava cake. 702 00:30:37,803 --> 00:30:40,103 First, I wanted to attack my porterhouse. 703 00:30:40,105 --> 00:30:42,940 I'm adding rosemary and I'm elevating the grill 704 00:30:42,942 --> 00:30:44,808 I really want to keep an ey on that meat. 705 00:30:44,810 --> 00:30:48,111 I have to think about the flaws that I have done in the past rounds 706 00:30:48,113 --> 00:30:50,113 and try and be flawless in this round. 707 00:30:52,952 --> 00:30:56,453 Well, my friends, this is such an incredible theme for tonight, 708 00:30:56,522 --> 00:30:58,021 Classic Steakhouse. 709 00:30:58,023 --> 00:31:01,258 This is where you absolutely have to nail your proteins. 710 00:31:01,327 --> 00:31:03,727 And also, the cool thing about this challenge is that 711 00:31:03,729 --> 00:31:05,429 you think about steakhouse side. 712 00:31:05,431 --> 00:31:06,930 They're very retro. 713 00:31:06,932 --> 00:31:09,199 So these chefs have an opportunity to put a spin on them 714 00:31:09,201 --> 00:31:10,500 and add a modern vibe. 715 00:31:10,502 --> 00:31:12,336 I think that's where the challenge is going to come, 716 00:31:12,404 --> 00:31:14,438 in taking these straightforward rich sides 717 00:31:14,539 --> 00:31:16,306 and incorporating the Fire Masters arena. 718 00:31:16,308 --> 00:31:19,109 I don't know about you, but I'm ready for a big steak and a glass of wine. 719 00:31:19,111 --> 00:31:21,011 Count me in. 720 00:31:21,013 --> 00:31:23,113 [Dominique] I'm going to sta on my mushroom sauce 721 00:31:23,115 --> 00:31:24,948 because you don't go to a steakhouse 722 00:31:25,050 --> 00:31:27,317 and not get a beautiful sauce with your steak. 723 00:31:27,319 --> 00:31:29,653 I'm gonna chop some shallots and garlic, 724 00:31:29,755 --> 00:31:33,290 put it in a cast iron pan with some white wine and mushroom stock. 725 00:31:33,292 --> 00:31:36,326 And then I hit it with some cream. 726 00:31:36,328 --> 00:31:40,364 While my sauce is reducing, I get some apple chips on the charcoal grill 727 00:31:40,432 --> 00:31:41,932 so I can smoke my mushrooms. 728 00:31:41,934 --> 00:31:43,901 I'm going to use shitake, trumpet, 729 00:31:43,903 --> 00:31:46,103 some oyster mushrooms and portobellos 730 00:31:46,105 --> 00:31:48,038 because I really want an earthy flavor 731 00:31:48,140 --> 00:31:50,040 and different elements in the sauce. 732 00:31:52,111 --> 00:31:54,811 -[sous-chef 1] So you want some 'Nduja in the oysters? -[Mathieu] Yeah. 733 00:31:54,813 --> 00:31:58,515 I get my sous-chef to get working on the creamy spinach stuffi 734 00:31:58,517 --> 00:32:00,150 for the oyster Rockefeller. 735 00:32:00,219 --> 00:32:01,851 Coming around the behind. 736 00:32:01,853 --> 00:32:05,522 [Mathieu] In one pan, I add some spinach to my butter and shallots. 737 00:32:05,524 --> 00:32:08,959 In the other pan, I'm rending the fat of the 'Nduja sausage. 738 00:32:09,028 --> 00:32:10,761 It's smoked and spicy. 739 00:32:10,862 --> 00:32:15,732 I mix the both together and then I add cream, parmesan and Swiss cheese. 740 00:32:15,801 --> 00:32:17,200 These are ready to stuff. 741 00:32:17,202 --> 00:32:19,703 Don't be scared to overload the oysters. 742 00:32:19,705 --> 00:32:20,938 [sous-chef 1] Heard, chef. 743 00:32:22,007 --> 00:32:24,141 Thirty minutes! 744 00:32:24,209 --> 00:32:26,543 I move my beef tenderloin from the firepit 745 00:32:26,611 --> 00:32:29,313 to the charcoal grill so I can get some smoke flavor on it. 746 00:32:29,315 --> 00:32:32,115 My sous-chef is working on the lyonnaise potatoes. 747 00:32:32,117 --> 00:32:36,720 A lyonnaise potato are thinly sliced potatoes cooked in a saute pan 748 00:32:36,722 --> 00:32:38,422 with onions and bacon. 749 00:32:38,424 --> 00:32:40,223 We're going to cook those potatoes in that bacon fat. 750 00:32:40,225 --> 00:32:41,958 -In that? -Yes. 751 00:32:41,960 --> 00:32:45,429 He has to layer these potato so that we get a nice caramelization 752 00:32:45,431 --> 00:32:47,397 and be able to flip this onto a plate 753 00:32:47,399 --> 00:32:49,199 and it be a beautiful presentation. 754 00:32:49,201 --> 00:32:50,534 Let's throw some butter in there. 755 00:32:50,635 --> 00:32:51,835 Everything's better with butter. 756 00:32:55,407 --> 00:32:58,775 Now I'm preferring the chocolate lava cake. 757 00:32:58,777 --> 00:33:00,143 Coming hot. 758 00:33:00,245 --> 00:33:03,213 I have to incorporate my whipped eggs with sugar 759 00:33:03,215 --> 00:33:05,115 into the chocolate and melted butter. 760 00:33:05,117 --> 00:33:06,616 I add my flour. 761 00:33:06,618 --> 00:33:08,418 Oh, eeh, eeh, ooh, ooh, ooh. 762 00:33:08,420 --> 00:33:11,121 And then in the molds they g 763 00:33:11,123 --> 00:33:12,422 Ooh! 764 00:33:12,424 --> 00:33:15,158 I actually make chocolate lava cake every day. 765 00:33:15,227 --> 00:33:18,528 But this is the first time that I am making it in a barbeque, 766 00:33:18,530 --> 00:33:20,297 so I'm a little stressed. 767 00:33:23,902 --> 00:33:25,302 [Dominique] Twenty minutes. 768 00:33:25,304 --> 00:33:28,839 Just going to go on my gas grill, give these a mark. 769 00:33:28,940 --> 00:33:31,441 At the steakhouse I came from, we served cake, 770 00:33:31,477 --> 00:33:33,210 creme brulee and fruit. 771 00:33:33,212 --> 00:33:37,948 So I think of this raspberr and grilled peach trifle with ladyfingers. 772 00:33:38,017 --> 00:33:40,951 I whipped some mascarpone with some powdered sugar 773 00:33:40,953 --> 00:33:43,220 and then I add some raspberries. 774 00:33:43,222 --> 00:33:46,957 This mascarpone whip is going to hold all my ladyfingers together 775 00:33:46,959 --> 00:33:48,225 as I make layers. 776 00:33:50,429 --> 00:33:51,962 [Dominique] Fifteen minutes! 777 00:33:53,132 --> 00:33:54,531 I'm starting the mushroom sauce. 778 00:33:54,533 --> 00:33:57,234 Mushroom and steak is a steakhouse classic. 779 00:33:57,236 --> 00:33:58,635 My mushrooms are caramelized, 780 00:33:58,704 --> 00:34:01,138 so I deglaze with brandy, I add my Dijon, 781 00:34:01,239 --> 00:34:02,839 cream and my demi-glace, 782 00:34:02,841 --> 00:34:06,143 and I start reducing to have a beautiful, thick sauce for the steak. 783 00:34:06,211 --> 00:34:07,244 Perfect. 784 00:34:07,345 --> 00:34:08,545 I go check on my porterhouse 785 00:34:08,580 --> 00:34:10,247 Beautiful coloration. 786 00:34:10,249 --> 00:34:13,016 I'm taking my steak off the grill, adding salt and pepper, 787 00:34:13,018 --> 00:34:14,251 and I'm letting it rest. 788 00:34:16,422 --> 00:34:17,521 Ten minutes! 789 00:34:17,523 --> 00:34:18,655 Ten minutes, heard. 790 00:34:18,724 --> 00:34:20,857 I add my smoked mushrooms to my cream. 791 00:34:20,959 --> 00:34:25,062 Make for a nice smoky sauce. And then I'm gonna mount some butter in it. 792 00:34:25,064 --> 00:34:27,030 Sauce is working. 793 00:34:27,032 --> 00:34:28,598 Six minutes, sir, okay? 794 00:34:28,600 --> 00:34:30,400 It's time to plate these potatoes. 795 00:34:30,402 --> 00:34:32,536 [sous-chef 2] Ah, come on. 796 00:34:32,604 --> 00:34:34,304 It's destroying a little bit. 797 00:34:34,306 --> 00:34:35,638 [Dominique] But the last thi I want to do 798 00:34:35,640 --> 00:34:38,842 is flip these potatoes onto a plate and they fall apart. 799 00:34:38,911 --> 00:34:40,811 If they don't work out, I'm ruined. 800 00:34:40,813 --> 00:34:42,913 And I've got to figure out something else to serve. 801 00:34:48,854 --> 00:34:50,520 [Dominique] Six minutes, sir, okay? 802 00:34:50,522 --> 00:34:52,022 [sous-chef 2] Cross your fingers. 803 00:34:52,024 --> 00:34:54,925 The last thing I want to do is flip these potatoes onto a plate 804 00:34:54,927 --> 00:34:56,226 and they fall apart. 805 00:34:57,963 --> 00:35:00,063 If they don't work out, I'm ruined. 806 00:35:00,065 --> 00:35:01,131 [sous-chef 2] Okay, chef. 807 00:35:01,133 --> 00:35:02,199 Beautiful. 808 00:35:02,201 --> 00:35:03,700 Whoo! 809 00:35:03,702 --> 00:35:04,935 That is money. 810 00:35:05,036 --> 00:35:06,103 Perfect. 811 00:35:07,840 --> 00:35:09,206 Five minutes! 812 00:35:10,709 --> 00:35:12,142 -Very hot coming in. -Heard. 813 00:35:12,244 --> 00:35:14,144 [Mathieu] My oysters are looking beautiful, 814 00:35:14,246 --> 00:35:17,047 so I'm going to start platin my grilled wedge salad with Dijon 815 00:35:17,149 --> 00:35:18,715 and blue cheese dressing. 816 00:35:18,717 --> 00:35:22,919 There's three minutes left, and my love of cakes are still in the barbeque. 817 00:35:22,921 --> 00:35:25,255 Oh, this is not cooked. 818 00:35:25,324 --> 00:35:27,724 I'm a little worried, but I still have time. 819 00:35:27,726 --> 00:35:30,060 Let's go a little bit higher. 820 00:35:30,062 --> 00:35:32,762 Two minutes at 400, I could actually maybe make it. 821 00:35:32,831 --> 00:35:34,931 Oh, this is getting me stressed. 822 00:35:34,933 --> 00:35:36,700 [Dominique] Two minutes! 823 00:35:36,702 --> 00:35:39,136 I slice my beef tenderloin, I see that it's perfect. 824 00:35:39,204 --> 00:35:41,905 It is a beautiful, medium rare. 825 00:35:41,907 --> 00:35:45,942 I fan up some nice medallion and garnish it with the mushroom sauce. 826 00:35:46,011 --> 00:35:47,177 All right. 827 00:35:47,179 --> 00:35:49,012 So it's time to plate this dessert. 828 00:35:49,014 --> 00:35:53,517 This is a really soft cream and I don't want to destroy it. 829 00:35:53,519 --> 00:35:55,619 One minute. 830 00:35:55,621 --> 00:35:57,120 [Mathieu] I'm slicing into my porterhouse 831 00:35:57,122 --> 00:35:58,421 and it's looking medium rare 832 00:35:58,423 --> 00:35:59,723 so I'm confident about my cook. 833 00:35:59,725 --> 00:36:00,824 Coming in hot. 834 00:36:00,826 --> 00:36:02,359 I take out my lava cakes. 835 00:36:02,427 --> 00:36:04,728 I'm hoping they are perfectly cooked. 836 00:36:06,865 --> 00:36:08,131 Ooh. 837 00:36:09,902 --> 00:36:13,036 [all] Ten, nine, eight, 838 00:36:13,105 --> 00:36:16,506 seven, six, five, 839 00:36:16,508 --> 00:36:20,810 four, three, two, one. 840 00:36:22,114 --> 00:36:23,647 Whoo! 841 00:36:23,748 --> 00:36:24,748 Great job! 842 00:36:24,816 --> 00:36:25,849 Good job. 843 00:36:25,918 --> 00:36:27,551 You're awesome. Thank you so much. 844 00:36:27,619 --> 00:36:28,851 That was a good one. 845 00:36:28,853 --> 00:36:30,754 [Dominique] I'm very happy with the finished product. 846 00:36:30,855 --> 00:36:33,957 This is a classic steakhouse feast. 847 00:36:35,727 --> 00:36:37,961 [Mathieu] I'm happy and I'm confident about this dish, 848 00:36:37,963 --> 00:36:40,730 but at this point, it's all up to the judges. 849 00:36:43,602 --> 00:36:46,803 Well, my friends, tonight, it's all about the Classic Steakhouse. 850 00:36:46,805 --> 00:36:49,706 This chef had to cook with Dijon mustard. 851 00:36:49,708 --> 00:36:53,777 This chef has made for us grilled porterhouse with Dijon sauce, 852 00:36:53,779 --> 00:36:56,213 creamy spinach oysters Rockefeller, 853 00:36:56,215 --> 00:36:58,515 blue cheese and Dijon wedge salad, 854 00:36:58,517 --> 00:37:01,017 and we'll finish off with chocolate lava cake. 855 00:37:01,019 --> 00:37:03,620 Well, I got to tell you, it passes the eye test 856 00:37:03,622 --> 00:37:05,422 when you talk about old school steakhouse. 857 00:37:05,424 --> 00:37:06,957 For sure. Let's dig in. 858 00:37:06,959 --> 00:37:08,525 [Eddie] Oh, this smells so good. 859 00:37:12,431 --> 00:37:14,965 I think the chef did a really great job on their porterhouse. 860 00:37:14,967 --> 00:37:16,600 It is perfect. It's medium rare. 861 00:37:16,602 --> 00:37:18,201 [Eddie] I 100% agree, 862 00:37:18,203 --> 00:37:20,837 but I'm not a big fan of the Dijon mushroom sauce. 863 00:37:20,906 --> 00:37:22,639 It does have a bitter taste to it. 864 00:37:22,741 --> 00:37:25,609 Which sometimes happens when you cook mustard out too long. 865 00:37:25,611 --> 00:37:28,712 I think this is a really creative take on oysters Rockefeller. 866 00:37:28,714 --> 00:37:30,080 There's a ton of spice in there. 867 00:37:30,082 --> 00:37:31,447 You get a ton of cheese. 868 00:37:31,449 --> 00:37:33,516 I love the spices coming through and that charred lemon, 869 00:37:33,518 --> 00:37:35,719 it gives it some freshness, gives it a little bit of lif 870 00:37:35,721 --> 00:37:37,120 Yeah. This is very good. 871 00:37:37,122 --> 00:37:38,555 [Dylan] I really like this wedge salad. 872 00:37:38,657 --> 00:37:40,223 You can see a little bit of grill on there, 873 00:37:40,225 --> 00:37:42,225 but the lettuce still has all of its integrity. 874 00:37:42,227 --> 00:37:44,961 I also love that the chef used Dijon mustard in the salad dressing. 875 00:37:44,963 --> 00:37:46,930 Very smart way to use that ingredient. 876 00:37:46,932 --> 00:37:48,398 -Dressing's phenomenal. -Mmm-hmm. 877 00:37:48,400 --> 00:37:49,933 I'm ready to dive into dessert. 878 00:37:50,002 --> 00:37:51,501 Yes, let's do it. 879 00:37:51,503 --> 00:37:53,303 [Dylan] Our first chef has prepared chocolate lava cake. 880 00:37:53,305 --> 00:37:54,604 Oh, they're still warm. 881 00:37:55,907 --> 00:37:57,307 [Eddie] Going right for the center. 882 00:37:57,309 --> 00:37:58,842 It's the lava cake, right? 883 00:37:58,943 --> 00:38:00,443 Uh-oh. 884 00:38:03,815 --> 00:38:07,017 I don't know about you guys, but there was no lava in my lava cake. 885 00:38:07,019 --> 00:38:08,118 No. 886 00:38:08,120 --> 00:38:09,886 There's no lava, but it's tasty. 887 00:38:09,888 --> 00:38:11,154 -Yeah. -Mmm-hmm. 888 00:38:11,156 --> 00:38:14,958 And kudos for cooking a cake in the Fire Masters arena. 889 00:38:14,960 --> 00:38:17,327 This first feast was an excellent interpretation 890 00:38:17,329 --> 00:38:18,895 of steakhouse mainstays. 891 00:38:18,897 --> 00:38:21,665 I'm looking forward to seeing what the second chef has in store for us. 892 00:38:21,733 --> 00:38:22,799 -Mos def. -Me too. 893 00:38:25,137 --> 00:38:26,603 Our second feast has landed. 894 00:38:26,605 --> 00:38:30,140 And we've got another incredible-looking steakhouse feast. 895 00:38:30,208 --> 00:38:32,309 This chef had to cook with bacon. 896 00:38:32,311 --> 00:38:34,210 This chef has prepared beef tenderloin 897 00:38:34,212 --> 00:38:36,179 with smoked mushroom cream sauce, 898 00:38:36,181 --> 00:38:38,148 lyonnaise potatoes with bacon, 899 00:38:38,216 --> 00:38:40,850 wedge salad with blue chees dressing and bacon 900 00:38:40,952 --> 00:38:43,853 and will finish off with grilled peach and raspberry trifle. 901 00:38:43,922 --> 00:38:45,455 Let's do this. 902 00:38:45,457 --> 00:38:47,624 [Eddie] Well, the steak definitely looks like it's cooked perfectly. 903 00:38:54,833 --> 00:38:56,199 Ooh. 904 00:38:56,201 --> 00:38:58,101 [laughs] That's good. 905 00:38:58,103 --> 00:39:01,004 -The tenderloin is smoked to perfection. -[Dylan] Mmm-hmm. 906 00:39:01,006 --> 00:39:02,505 But it's not overpowering smoke. 907 00:39:02,507 --> 00:39:05,809 It's just a subtle smoke note, which is so good. 908 00:39:05,811 --> 00:39:07,477 -It's very well-balanced. -Mmm-hmm. 909 00:39:07,479 --> 00:39:09,145 Great mushroom sauce on top. 910 00:39:09,214 --> 00:39:12,015 [Andrea] This chef has chose the meatiest mushrooms in the pantry 911 00:39:12,017 --> 00:39:14,617 and they hold their smoke and char so well. 912 00:39:14,619 --> 00:39:16,786 I love these lyonnaise-style potatoes. 913 00:39:16,788 --> 00:39:18,855 We've got the exterior being crispy. 914 00:39:18,924 --> 00:39:20,523 And then as you go through it, 915 00:39:20,525 --> 00:39:23,059 there's those tender pieces of potato that are creamy, 916 00:39:23,061 --> 00:39:25,095 and then you get that delicious lardon of bacon 917 00:39:25,097 --> 00:39:26,696 with caramelized onion. 918 00:39:26,698 --> 00:39:29,933 I mean, these are like three ingredients that work so well together. 919 00:39:30,001 --> 00:39:32,135 -The bacon is what makes it, though. -Yeah. 920 00:39:32,237 --> 00:39:33,937 -That pop of, like, salt. -Yeah. 921 00:39:33,939 --> 00:39:35,505 -Almost like a chip. -Yes. 922 00:39:35,507 --> 00:39:38,341 [Andrea] This salad, even though it's extremely simple, 923 00:39:38,410 --> 00:39:41,511 really balances out very heavy, very rich. 924 00:39:41,513 --> 00:39:43,780 I wish, though, that there was a little bit more blue cheese 925 00:39:43,782 --> 00:39:45,381 or blue cheese crumbled on top. 926 00:39:45,383 --> 00:39:47,851 [Dylan] There's zero use of the Fire Masters aren in there. 927 00:39:47,952 --> 00:39:50,186 The chef really could have blistered the cherry tomatoes 928 00:39:50,188 --> 00:39:51,955 or done something to tie in those elements. 929 00:39:52,023 --> 00:39:53,256 [Andrea] I agree. 930 00:39:53,258 --> 00:39:54,958 I'm ready to cap this feast off with some dessert. 931 00:39:55,059 --> 00:39:56,659 -Let's do it. -Ooh, let's go. 932 00:39:56,761 --> 00:40:00,230 This chef has prepared grilled peach and raspberry trifle. 933 00:40:06,838 --> 00:40:09,239 I love the fact that this chef made mousse. 934 00:40:09,340 --> 00:40:10,740 I think it's well-flavored, 935 00:40:10,742 --> 00:40:14,010 but unfortunately ladyfingers can be quite dense in the center. 936 00:40:14,012 --> 00:40:16,513 So I wish that the ladyfingers were soaked 937 00:40:16,515 --> 00:40:19,315 in some kind of liqueur or simple syrup. 938 00:40:19,317 --> 00:40:21,351 [Eddie] I do appreciate the grilled peaches in here though. 939 00:40:21,453 --> 00:40:22,952 It really gave it a dynamic element. 940 00:40:23,054 --> 00:40:26,423 Another great dessert to wrap up our second steakhouse feast. 941 00:40:28,059 --> 00:40:31,060 Well, my friends, two classic steakhouse feasts. 942 00:40:31,062 --> 00:40:32,862 Let's break this down plate by plate 943 00:40:32,964 --> 00:40:34,397 and see which chef came out on top. 944 00:40:34,399 --> 00:40:36,032 Let's start with the mains. 945 00:40:36,034 --> 00:40:39,102 The first chef preparing that grilled porterhouse with Dijon sauce. 946 00:40:39,104 --> 00:40:42,205 The second chef with the tenderloin and creamy mushrooms. 947 00:40:42,207 --> 00:40:44,808 Both of these proteins were cooked absolutely perfectly, 948 00:40:44,810 --> 00:40:46,810 but the second chef did a better job 949 00:40:46,812 --> 00:40:49,312 of giving us a taste of the Fire Masters arena. 950 00:40:49,314 --> 00:40:50,947 I totally agree with you, Eddie. 951 00:40:50,982 --> 00:40:53,516 I think the smoke flavors were spot on 952 00:40:53,518 --> 00:40:56,419 and the mushroom sauce was also robust. 953 00:40:56,421 --> 00:40:58,053 Let's take a look at our sides. 954 00:40:58,055 --> 00:41:01,357 I can probably eat that entire plate of oyster as well as that... 955 00:41:01,426 --> 00:41:02,659 -[Andrea] Yeah. -[Eddie] Yeah. 956 00:41:02,661 --> 00:41:03,726 [Dylan] ...whole plate of lyonnaise potatoes. 957 00:41:03,728 --> 00:41:05,528 -This is a tough one. -This is very tough. 958 00:41:05,530 --> 00:41:08,598 I really loved the oyster Rockefeller concept. 959 00:41:08,600 --> 00:41:10,633 I like the addition of the spice. 960 00:41:10,735 --> 00:41:13,203 But for me, the second chef takes the side. 961 00:41:13,205 --> 00:41:14,737 Caramelized onions and bacon together 962 00:41:14,839 --> 00:41:16,406 were just perfectly harmonious. 963 00:41:16,408 --> 00:41:18,041 Now it's the battle of the salads. 964 00:41:18,043 --> 00:41:19,642 Battle of the wedge salad. 965 00:41:19,644 --> 00:41:22,645 The first chef with the heavy blue cheese and Dijon dressing, 966 00:41:22,747 --> 00:41:25,448 and the second chef with the much lighter blue cheese dressing. 967 00:41:25,550 --> 00:41:29,219 I think the first chef's salad dressing was way more dynamic. 968 00:41:29,221 --> 00:41:31,621 [Eddie] It was so robust and tangy and thick, 969 00:41:31,623 --> 00:41:34,324 and I appreciate that first chef taking that extra step 970 00:41:34,326 --> 00:41:35,558 to char that lettuce. 971 00:41:35,627 --> 00:41:38,328 As it happens so often, it all comes down to dessert. 972 00:41:38,330 --> 00:41:40,463 The first chef with the chocolate lava cake, 973 00:41:40,499 --> 00:41:43,500 the second chef with the grilled peach and raspberry trifle. 974 00:41:43,502 --> 00:41:44,701 That was not a lava cake. 975 00:41:44,703 --> 00:41:46,169 -No. -No. 976 00:41:46,171 --> 00:41:49,038 But I would eat that chocolate cake over that trifle any day. 977 00:41:49,040 --> 00:41:50,507 The ladyfingers were too crisp. 978 00:41:50,509 --> 00:41:52,008 They needed to be soaked in something. 979 00:41:52,010 --> 00:41:54,611 Whereas the chocolate cake, you didn't get a gooey center, 980 00:41:54,613 --> 00:41:56,446 but it was a really good chocolate cake. 981 00:41:56,515 --> 00:41:58,815 Well, my friends, two amazing feasts 982 00:41:58,817 --> 00:42:01,551 that really exemplified decadent steakhouse dining. 983 00:42:01,620 --> 00:42:03,253 -Mmm-hmm. -This is a difficult call. 984 00:42:03,321 --> 00:42:04,354 [whimpers] 985 00:42:04,422 --> 00:42:05,555 But I think we made our decision. 986 00:42:05,624 --> 00:42:07,023 -I think we have. -Yeah. 987 00:42:07,025 --> 00:42:08,324 Let's call the chefs back in. 988 00:42:14,199 --> 00:42:15,565 [Dominique] The moment of truth is here 989 00:42:15,600 --> 00:42:18,701 We're about to find out who won this feast. 990 00:42:18,703 --> 00:42:21,337 [Mathieu] My heart is poundi in my chest. 991 00:42:21,439 --> 00:42:23,039 I'm excited for the result. 992 00:42:23,041 --> 00:42:27,510 Chefs, we felt spoiled by both of your classic steakhouse feasts. 993 00:42:27,512 --> 00:42:29,946 They were loaded with old-school luxury. 994 00:42:30,015 --> 00:42:32,916 In the first feast, we thought the oysters Rockefeller 995 00:42:32,918 --> 00:42:35,385 were a creative take on an iconic dish. 996 00:42:35,387 --> 00:42:40,056 Unfortunately, the mushroom and Dijon sauce had a bit of a bitter flavor. 997 00:42:41,326 --> 00:42:43,927 In the second feast, we thought the beef tenderloin 998 00:42:43,929 --> 00:42:45,862 was smoked and seasoned to perfection. 999 00:42:45,931 --> 00:42:49,198 However, we're missing the flavors of the Fire Masters arena 1000 00:42:49,200 --> 00:42:50,400 in the wedge salad. 1001 00:42:51,836 --> 00:42:54,037 Chefs, we have made our decision. 1002 00:42:55,340 --> 00:42:57,840 Tonight's winning feast is... 1003 00:43:02,213 --> 00:43:03,512 the second feast 1004 00:43:03,514 --> 00:43:05,815 with the smoked beef tenderloin and lyonnaise potatoes. 1005 00:43:05,817 --> 00:43:07,317 Oh, yeah. [laughs] 1006 00:43:07,319 --> 00:43:08,418 [applause] 1007 00:43:08,420 --> 00:43:10,253 Congratulations, Chef Dominique, 1008 00:43:10,322 --> 00:43:13,022 you've successfully defended your Fire Masters title. 1009 00:43:13,024 --> 00:43:14,457 Thank you. 1010 00:43:14,559 --> 00:43:17,627 I've won the battle. Woo-hoo! 1011 00:43:17,629 --> 00:43:20,029 And congratulations, Chef Mathieu, 1012 00:43:20,031 --> 00:43:22,398 you're an innovative and talented chef. 1013 00:43:22,400 --> 00:43:23,933 It was a pleasure watching you work 1014 00:43:23,935 --> 00:43:25,401 in the Fire Masters arena today 1015 00:43:25,403 --> 00:43:26,502 and an honor to taste your food. 1016 00:43:26,504 --> 00:43:27,937 -Thank you. -[Dylan] Thank you very much. 1017 00:43:27,939 --> 00:43:29,305 -Thank you, judges. -Thank you, chef. 1018 00:43:29,307 --> 00:43:30,506 Great job, great job. 1019 00:43:30,508 --> 00:43:32,108 [Mathieu] I have showcased who I am, 1020 00:43:32,110 --> 00:43:34,143 and that was, for me, the biggest gift. 1021 00:43:34,212 --> 00:43:35,244 -Good work today, chef. -Thank you. 1022 00:43:35,313 --> 00:43:36,613 It's very, very close. 1023 00:43:36,615 --> 00:43:38,247 [Mathieu] I'm walking out of here a very proud chef. 1024 00:43:38,349 --> 00:43:40,450 All my life, I wanted to battle a judge. 1025 00:43:40,485 --> 00:43:41,551 [laughter] There you go. 1026 00:43:41,653 --> 00:43:42,952 -Dreams do come true. -Yeah. 1027 00:43:43,021 --> 00:43:44,220 [laughs]