1
00:00:02,000 --> 00:00:03,700
Welcome to Fire Masters,
2
00:00:06,000 --> 00:00:07,400
where three chefs will take on
3
00:00:07,467 --> 00:00:09,543
three blazing
culinary challenges.
4
00:00:09,567 --> 00:00:10,643
[Elisa] Oh yeah,
that's a hot grill.
5
00:00:10,667 --> 00:00:11,544
Whoo!
6
00:00:11,568 --> 00:00:13,042
[Dylan] Two will be eliminated,
7
00:00:13,066 --> 00:00:15,643
and the last chef standing
will go head-to-head
8
00:00:15,667 --> 00:00:17,900
against one
of our Fire Masters judges,
9
00:00:17,967 --> 00:00:20,976
battling for the chance
to win $10,000...
10
00:00:21,000 --> 00:00:21,844
Come on!
11
00:00:21,868 --> 00:00:23,042
I'm gonna kill it.
12
00:00:23,066 --> 00:00:25,743
And to earn their place as
a Fire Masters champion.
13
00:00:25,767 --> 00:00:27,400
My chicken was undercooked.
14
00:00:27,467 --> 00:00:29,000
Looks like you
got the assignment.
15
00:00:29,567 --> 00:00:30,400
[Dylan] Speed,
16
00:00:30,467 --> 00:00:31,000
skill...
17
00:00:31,467 --> 00:00:32,444
Oh, yeah!
18
00:00:32,468 --> 00:00:33,743
[Dylan] ...scorching
competition.
19
00:00:33,767 --> 00:00:35,000
We've got ourselves a fire!
20
00:00:35,700 --> 00:00:37,967
This is Fire Masters.
21
00:00:41,367 --> 00:00:43,743
Three chefs are fired up,
and ready to battle
22
00:00:43,767 --> 00:00:45,900
for the title
of Fire Masters champion.
23
00:00:46,467 --> 00:00:47,543
{\an8}Let's meet them.
24
00:00:47,567 --> 00:00:50,300
{\an8}First up, Sourav Saha,
from Medicine Hat, Alberta.
25
00:00:50,367 --> 00:00:52,400
{\an8}I work
at Cypress View Foundation,
26
00:00:52,467 --> 00:00:54,976
and I also have a restaurant
called Rosewood Bistro.
27
00:00:55,000 --> 00:00:56,076
I grew up in India.
28
00:00:56,100 --> 00:00:59,943
We didn't have gas,
and it was all on coal fire.
29
00:00:59,967 --> 00:01:01,407
My strategy
in the Fire Masters arena
30
00:01:02,266 --> 00:01:05,142
is to cook with my heart out,
and show the judges
31
00:01:05,166 --> 00:01:07,543
how much variety
I can bring to the plate.
32
00:01:07,567 --> 00:01:08,667
Hi, judges!
33
00:01:10,000 --> 00:01:12,700
[Dylan] Next, Elisa Corrigan
from Toronto, Ontario.
34
00:01:12,767 --> 00:01:14,443
{\an8}I'm a chef
and a recipe developer.
35
00:01:14,467 --> 00:01:15,543
I love cooking over open flame,
36
00:01:15,567 --> 00:01:17,142
because I love the flavor
that it brings,
37
00:01:17,166 --> 00:01:18,443
and also, kind of,
the sense of community.
38
00:01:18,467 --> 00:01:20,142
You know, everyone's
sitting around the firepit,
39
00:01:20,166 --> 00:01:21,077
everyone's talking.
40
00:01:21,101 --> 00:01:22,643
I did not come here to lose.
41
00:01:22,667 --> 00:01:24,643
I'm walking out of here
a Fire Masters champion.
42
00:01:24,667 --> 00:01:26,800
Hello, judges!
I'm happy to be here.
43
00:01:26,867 --> 00:01:29,443
And last, Rick Duffy,
from Cambridge, Ontario.
44
00:01:29,467 --> 00:01:31,000
{\an8}I'm the co-owner
of Ernie's Road House,
45
00:01:31,667 --> 00:01:33,343
{\an8}and The Fried Chicken Coop.
46
00:01:33,367 --> 00:01:36,343
I've been cooking, since I was
a wee young lad, with fire.
47
00:01:36,367 --> 00:01:39,200
Started with my grandmother,
out on her wooden stove.
48
00:01:39,266 --> 00:01:40,443
Been doing it ever since.
49
00:01:40,467 --> 00:01:42,242
I'm gonna be the next
Fire Masters champion,
50
00:01:42,266 --> 00:01:43,843
'cause, well,
51
00:01:43,867 --> 00:01:45,667
you can throw anything at me,
and I got it.
52
00:01:46,367 --> 00:01:47,700
Let's get started up!
53
00:01:47,767 --> 00:01:50,400
Chefs, welcome to Fire Masters!
54
00:01:50,467 --> 00:01:52,600
Here's how it's all going down.
55
00:01:52,667 --> 00:01:54,643
There will be
three rounds of competition.
56
00:01:54,667 --> 00:01:56,242
In the first two rounds,
57
00:01:56,266 --> 00:01:58,343
you'll be competing
against one another,
58
00:01:58,367 --> 00:02:00,543
and at the end
of each of these rounds,
59
00:02:00,567 --> 00:02:01,767
one of you will be going home.
60
00:02:02,266 --> 00:02:04,343
In the third and final round,
61
00:02:04,367 --> 00:02:06,443
the last chef standing
will go head-to-head
62
00:02:06,467 --> 00:02:07,800
against one of our judges,
63
00:02:07,867 --> 00:02:11,400
for the chance to win $10,000,
64
00:02:11,467 --> 00:02:13,800
and the title of today's
Fire Masters champion.
65
00:02:14,367 --> 00:02:15,400
Speaking of judges,
66
00:02:15,467 --> 00:02:17,000
here's who
you'll need to impress.
67
00:02:19,567 --> 00:02:22,343
Chef Jenni Lessard is
an award-winning Metis chef
68
00:02:22,367 --> 00:02:24,200
and recipe developer.
69
00:02:24,266 --> 00:02:26,200
She's the indigenous
culinary consultant
70
00:02:26,266 --> 00:02:28,000
at Wanuskewin Heritage Park.
71
00:02:28,700 --> 00:02:29,843
{\an8}Chefs, I can't wait
72
00:02:29,867 --> 00:02:31,547
{\an8}to see what you cook up
in the arena today.
73
00:02:32,767 --> 00:02:35,242
{\an8}[Dylan] Chef Eddie Jackson
is a celebrity chef,
74
00:02:35,266 --> 00:02:36,177
{\an8}cookbook author,
75
00:02:36,201 --> 00:02:38,000
{\an8}and owner
of Rose Hill Beer Garden
76
00:02:38,066 --> 00:02:39,543
{\an8}in Houston, Texas.
77
00:02:39,567 --> 00:02:40,767
{\an8}What's up, chefs?
78
00:02:41,767 --> 00:02:43,900
{\an8}[Dylan] Chef Dominique Leach
is an acclaimed chef
79
00:02:43,967 --> 00:02:45,209
{\an8}and barbecue expert.
80
00:02:45,233 --> 00:02:48,000
{\an8}She's the chef/owner of
Lexington Betty Smoke House,
81
00:02:48,066 --> 00:02:50,743
{\an8}with three locations
in the Chicago area.
82
00:02:50,767 --> 00:02:52,543
{\an8}Hi, chefs!
Welcome to the arena!
83
00:02:52,567 --> 00:02:53,700
Thank you.
84
00:02:53,767 --> 00:02:56,443
Chefs, I hope you're ready
for some fierce competition,
85
00:02:56,467 --> 00:02:58,600
because we're
about to turn up the heat.
86
00:03:01,767 --> 00:03:03,543
In this first Wildfire Round,
87
00:03:03,567 --> 00:03:04,976
you'll create a signature dish
88
00:03:05,000 --> 00:03:07,600
that reveals
who you are on a plate.
89
00:03:07,667 --> 00:03:10,500
You'll each have your own
top-of-the-line grill station,
90
00:03:10,567 --> 00:03:12,900
and use
of our Fire Masters firepit,
91
00:03:12,967 --> 00:03:16,300
as well as access
to our fully stocked pantry.
92
00:03:16,367 --> 00:03:18,500
Your dish will be
judged on three things.
93
00:03:18,567 --> 00:03:19,743
Presentation,
94
00:03:19,767 --> 00:03:20,744
creativity,
95
00:03:20,768 --> 00:03:22,266
and, of course, taste.
96
00:03:22,700 --> 00:03:23,700
Chefs,
97
00:03:24,000 --> 00:03:24,911
are you ready?
98
00:03:24,935 --> 00:03:26,443
- [Elisa and Sourav] Yes.
- [Rick] Oh, yeah!
99
00:03:26,467 --> 00:03:28,843
You've got 30 minutes
on the clock,
100
00:03:28,867 --> 00:03:29,900
and your time
101
00:03:30,467 --> 00:03:31,467
starts
102
00:03:32,867 --> 00:03:33,900
now!
103
00:03:33,967 --> 00:03:34,700
{\an8}[judges clapping]
104
00:03:34,767 --> 00:03:35,767
{\an8}- Go!
- Go!
105
00:03:37,100 --> 00:03:38,467
{\an8}Hello, hello.
106
00:03:39,900 --> 00:03:41,100
{\an8}[humming]
107
00:03:41,166 --> 00:03:42,376
{\an8}[Rick] I'm all fired up!
108
00:03:42,400 --> 00:03:45,543
{\an8}I'm ready to feel the heat
of the Fire Masters arena!
109
00:03:45,567 --> 00:03:46,344
[exhaling] All right.
110
00:03:46,368 --> 00:03:47,543
For my signature dish,
111
00:03:47,567 --> 00:03:50,800
I'm making bacon barbecued
chicken drumsticks...
112
00:03:50,867 --> 00:03:51,744
Oh yeah, come on now.
113
00:03:51,768 --> 00:03:53,200
With a smoked slaw.
114
00:03:53,266 --> 00:03:54,243
I'll take some pecan.
115
00:03:54,267 --> 00:03:56,400
I grab the pecan wood chips,
116
00:03:56,467 --> 00:03:58,000
so I can get the smoke going
117
00:03:58,066 --> 00:04:00,400
for both my slaw
and the drumsticks.
118
00:04:04,100 --> 00:04:05,109
[Elisa] I might be
the only woman
119
00:04:05,133 --> 00:04:06,743
{\an8}competing in the arena today,
but I'm gonna be
120
00:04:06,767 --> 00:04:08,343
{\an8}the only Fire Master
to walk out.
121
00:04:08,367 --> 00:04:10,142
All right,
let's slice this baby.
122
00:04:10,166 --> 00:04:11,242
For my signature dish,
123
00:04:11,266 --> 00:04:13,142
I'm making a seared top sirloin,
124
00:04:13,166 --> 00:04:14,543
with a charred summer salad.
125
00:04:14,567 --> 00:04:17,000
Gotta get these on the firepit.
126
00:04:17,066 --> 00:04:18,643
I make this dish
a lot for my family.
127
00:04:18,667 --> 00:04:21,242
It's quick,
but at the same time,
it packs a lot of flavor.
128
00:04:21,266 --> 00:04:22,367
Oh, yeah!
129
00:04:23,066 --> 00:04:25,600
Sear marks on these babies.
130
00:04:25,667 --> 00:04:27,443
I'm here today
because I'm a new mom.
131
00:04:27,467 --> 00:04:29,242
I just want to make sure
that my skills are sharp.
132
00:04:29,266 --> 00:04:30,343
I'm here to compete
133
00:04:30,367 --> 00:04:32,127
to show my daughter
that she can do anything.
134
00:04:32,767 --> 00:04:33,967
Oh yeah, that's a hot grill!
135
00:04:36,266 --> 00:04:38,343
Judges, the Wildfire Round
is underway,
136
00:04:38,367 --> 00:04:39,943
and we've got a flurry of action
137
00:04:39,967 --> 00:04:41,543
down on the Fire Masters
arena floor.
138
00:04:41,567 --> 00:04:43,343
[Jenni] Everyone's hustling,
but they still look
139
00:04:43,367 --> 00:04:44,643
cool, calm, and collected,
140
00:04:44,667 --> 00:04:46,843
so I'm excited to see
how it ends up.
141
00:04:46,867 --> 00:04:49,100
I'm feeling
the energy of Chef Ric.
142
00:04:49,166 --> 00:04:51,643
Sourav, he marinated
his chicken in yogurt,
143
00:04:51,667 --> 00:04:52,900
which I love.
144
00:04:52,967 --> 00:04:54,467
I'm excited to taste everything.
145
00:04:56,100 --> 00:04:58,800
So, I'm going to do
a tandoori wrapped chicken.
146
00:04:58,867 --> 00:05:00,109
My signature dish
147
00:05:00,133 --> 00:05:02,053
is chicken egg roll,
with charred eggplant puree.
148
00:05:03,266 --> 00:05:04,600
{\an8}This is, like, a street food,
149
00:05:04,667 --> 00:05:07,800
{\an8}so basically you can
walk with it in one hand.
150
00:05:07,867 --> 00:05:09,242
Chef, I really like
what I'm seeing here.
151
00:05:09,266 --> 00:05:10,643
Talk to me about
what's going on in the bowl.
152
00:05:10,667 --> 00:05:13,142
So, I marinated this chicken,
and I'm gonna cook it
153
00:05:13,166 --> 00:05:14,077
in the firepit,
154
00:05:14,101 --> 00:05:15,443
and then I'm gonna
pull them apart,
155
00:05:15,467 --> 00:05:16,643
and stuff it in my bread.
156
00:05:16,667 --> 00:05:17,843
Why is it your signature?
157
00:05:17,867 --> 00:05:20,242
- This dish belongs
to Kolkata...
- Very nice.
158
00:05:20,266 --> 00:05:21,543
And I think this is a dish
159
00:05:21,567 --> 00:05:23,000
that needs
to come on the world map.
160
00:05:23,967 --> 00:05:25,543
Let's see
how much time I get, yeah?
161
00:05:25,567 --> 00:05:26,843
- That's a very
ambitious dish...
- Thank you.
162
00:05:26,867 --> 00:05:28,500
- To pull off in 30 minutes.
- Yep.
163
00:05:28,567 --> 00:05:29,743
[Sourav] So, I go
to the firepit,
164
00:05:29,767 --> 00:05:31,000
put some oil on the grills...
165
00:05:31,967 --> 00:05:34,076
- We've got ourselves a fire!
- [chuckles]
166
00:05:34,100 --> 00:05:36,000
It's a firepit, so you
can have fun with it.
167
00:05:37,166 --> 00:05:38,343
Let's get that going.
168
00:05:38,367 --> 00:05:39,344
Yeah, sauce!
169
00:05:39,368 --> 00:05:41,142
I'm gonna get
the barbecue sauce going.
170
00:05:41,166 --> 00:05:43,400
This is a custom-made
barbecue sauce.
171
00:05:43,467 --> 00:05:44,643
It's infused with whisky.
172
00:05:44,667 --> 00:05:45,976
I'm liking this.
173
00:05:46,000 --> 00:05:47,443
All right.
Beautiful. Beautiful.
174
00:05:47,467 --> 00:05:49,500
Once I've got that cabbage
mandolined up,
175
00:05:49,567 --> 00:05:50,843
I'm gonna throw it in my smoker,
176
00:05:50,867 --> 00:05:54,076
so that it can get
that nice, smoky flavor.
177
00:05:54,100 --> 00:05:56,100
Chef Rick, tell me about
what you're making here.
178
00:05:56,166 --> 00:05:57,643
[Rick] Well, right now,
what we're doing is,
179
00:05:57,667 --> 00:05:59,700
is we got the drumsticks
going on for a smoke,
180
00:05:59,767 --> 00:06:01,000
and I got this smoked slaw
181
00:06:01,166 --> 00:06:02,643
that we're gonna
serve with it on the side.
182
00:06:02,667 --> 00:06:04,443
[Dylan] Chef, are you taking
any risks in this round,
183
00:06:04,467 --> 00:06:05,444
or are you playing it safe?
184
00:06:05,468 --> 00:06:06,500
Yes, well, it's chicken,
185
00:06:06,567 --> 00:06:08,443
so we gotta make sure
it's cooked in 30 minutes,
186
00:06:08,467 --> 00:06:11,076
'cause you don't want
to serve raw food, right?
187
00:06:11,100 --> 00:06:12,443
[Dylan] Just over
15 minutes left.
188
00:06:12,467 --> 00:06:13,343
Time to hustle.
189
00:06:13,367 --> 00:06:14,077
Best of luck.
190
00:06:14,101 --> 00:06:15,200
Thank you, sir.
191
00:06:16,100 --> 00:06:17,943
[Elisa] Some nice char
on this radicchio, as well.
192
00:06:17,967 --> 00:06:19,142
So, I'm adding the green onions
193
00:06:19,166 --> 00:06:20,643
and the radicchio
to the hot grill.
194
00:06:20,667 --> 00:06:23,076
All right.
Last, but not least...
195
00:06:23,100 --> 00:06:24,543
So, I add my peach wood chips
to the grill,
196
00:06:24,567 --> 00:06:25,843
and you can
smell it immediately.
197
00:06:25,867 --> 00:06:26,800
The smoke comes up.
198
00:06:26,867 --> 00:06:29,042
The grill is hot,
so I add my peaches
199
00:06:29,066 --> 00:06:30,943
right onto the hot grill,
and I really want to get
200
00:06:30,967 --> 00:06:32,207
a nice char for that sweetness.
201
00:06:32,367 --> 00:06:34,100
One flip for good luck.
202
00:06:35,467 --> 00:06:37,400
Chef Elisa, why did
you choose sirloin
203
00:06:37,467 --> 00:06:38,444
as your signature steak?
204
00:06:38,468 --> 00:06:40,228
[Elisa] I feel like
it's kind of an underdog.
205
00:06:40,266 --> 00:06:42,200
Everybody knows about a ribeye.
206
00:06:42,266 --> 00:06:43,800
Everyone knows about a T-bone.
207
00:06:43,867 --> 00:06:45,027
Good cut of meat, good price,
208
00:06:45,066 --> 00:06:46,343
but it's always got that flavor.
209
00:06:46,367 --> 00:06:48,500
And what about this dish
is gonna wow the judges
210
00:06:48,567 --> 00:06:49,943
and get you through
to the next round?
211
00:06:49,967 --> 00:06:52,643
Probably 'cause no one else
is gonna make a salad.
212
00:06:52,667 --> 00:06:54,142
I'm making a salad!
What are you talking about?
213
00:06:54,166 --> 00:06:55,443
- [Elisa] Oh, okay!
- [chuckles]
214
00:06:55,467 --> 00:06:56,943
You don't really think "grill"
when you think "salad,"
215
00:06:56,967 --> 00:06:57,744
but I'm here to show you
216
00:06:57,768 --> 00:06:58,910
you can
kind of grill everything.
217
00:06:58,934 --> 00:07:00,142
I'm looking forward to seeing
how this dish turns out.
218
00:07:00,166 --> 00:07:01,166
[Elisa] Yeah! Thank you!
219
00:07:02,166 --> 00:07:05,142
I'm making a dough
for my paratha bread.
220
00:07:05,166 --> 00:07:06,843
{\an8}Paratha bread
is bread that is cooked
221
00:07:06,867 --> 00:07:08,943
{\an8}on a cast-iron pan.
222
00:07:08,967 --> 00:07:10,643
I want to give
the judges an option
223
00:07:10,667 --> 00:07:13,100
to eat this dish like a roll.
224
00:07:13,166 --> 00:07:14,743
You gotta commend Chef Sourav
225
00:07:14,767 --> 00:07:16,343
for coming in here
and making dough
226
00:07:16,367 --> 00:07:17,443
- in this first round.
- [chuckles]
227
00:07:17,467 --> 00:07:19,142
I mean, that is
extremely ambitious.
228
00:07:19,166 --> 00:07:21,142
All right. On to the firepit.
229
00:07:21,166 --> 00:07:22,976
The chicken is charred,
230
00:07:23,000 --> 00:07:25,843
which is what I want,
because I want that chicken
231
00:07:25,867 --> 00:07:27,400
to be charred from both sides.
232
00:07:31,166 --> 00:07:32,242
[Rick] My chicken drumsticks
233
00:07:32,266 --> 00:07:33,643
needed a lot more heat to them,
234
00:07:33,667 --> 00:07:35,343
to get it cooking,
'cause I don't want to be
235
00:07:35,367 --> 00:07:37,000
serving raw chicken
to the judges,
236
00:07:37,066 --> 00:07:39,343
so I'll get these
over to the firepit,
237
00:07:39,367 --> 00:07:40,900
so they can get
some direct heat.
238
00:07:40,967 --> 00:07:42,033
Come on!
239
00:07:43,367 --> 00:07:45,467
I'm checking on my steaks,
and they are cooking fast.
240
00:07:46,567 --> 00:07:48,443
Overcooked steak
is unacceptable.
241
00:07:48,467 --> 00:07:49,800
Okay, time to let these bad boys
242
00:07:49,867 --> 00:07:50,900
rest a little bit.
243
00:07:50,967 --> 00:07:51,744
So, it's time to start grilling
244
00:07:51,768 --> 00:07:53,076
my halloumi for my salad.
245
00:07:53,100 --> 00:07:54,077
Halloumi is salty.
246
00:07:54,101 --> 00:07:55,443
It's got some nice squeak
to it when you chew,
247
00:07:55,467 --> 00:07:56,576
but it also has this, like,
248
00:07:56,600 --> 00:07:58,943
rich kind of nutty flavor
that comes through.
249
00:07:58,967 --> 00:08:00,567
All right.
See you in two minutes!
250
00:08:02,500 --> 00:08:03,543
[Sourav] I'm gonna start working
251
00:08:03,567 --> 00:08:04,943
on the eggplant stuffing
252
00:08:04,967 --> 00:08:06,976
that is gonna go
inside the paratha.
253
00:08:07,000 --> 00:08:10,743
I throw it on a cast-iron pan,
with my onion and shallot,
254
00:08:10,767 --> 00:08:12,100
and I let it cook.
255
00:08:15,100 --> 00:08:16,943
[Rick] So, I've realized
the bacon is getting
256
00:08:16,967 --> 00:08:17,967
a little too crispy.
257
00:08:18,900 --> 00:08:20,343
I'm gonna pull those off.
258
00:08:20,367 --> 00:08:22,242
I'll put them
right onto the gas burner.
259
00:08:22,266 --> 00:08:23,143
[Dylan] Chef Rick's been
260
00:08:23,167 --> 00:08:24,543
moving those drumsticks
around a lot.
261
00:08:24,567 --> 00:08:26,242
It's the tale
of the traveling drumsticks.
262
00:08:26,266 --> 00:08:27,843
What I'm really
concerned about is
263
00:08:27,867 --> 00:08:29,443
making sure that
my chicken is cooked.
264
00:08:29,467 --> 00:08:31,000
You don't want
to serve anything raw.
265
00:08:31,467 --> 00:08:33,643
Five minutes left, chefs!
266
00:08:33,667 --> 00:08:35,100
[Rick] I'm temping
my drumsticks.
267
00:08:35,166 --> 00:08:36,276
Not quite.
268
00:08:36,300 --> 00:08:38,700
These drumsticks
still have a long way to go.
269
00:08:47,000 --> 00:08:49,500
[Rick] These drumsticks
still have a long way to go.
270
00:08:49,567 --> 00:08:50,544
Not quite.
271
00:08:50,568 --> 00:08:52,242
{\an8}They're not leaving the grill
272
00:08:52,266 --> 00:08:54,700
{\an8}until they absolutely have to,
273
00:08:54,767 --> 00:08:55,577
{\an8}'cause I don't want to be
274
00:08:55,601 --> 00:08:57,042
{\an8}serving raw chicken
to the judges.
275
00:08:57,066 --> 00:08:58,066
{\an8}Almost.
276
00:09:02,467 --> 00:09:03,476
{\an8}[Elisa] All right.
277
00:09:03,500 --> 00:09:04,743
{\an8}For the time that's here,
I gotta slice
278
00:09:04,767 --> 00:09:05,644
{\an8}into the sirloin.
279
00:09:05,668 --> 00:09:07,242
{\an8}I want to see
what kind of cook I got.
280
00:09:07,266 --> 00:09:08,976
Oh yeah, this one's good.
281
00:09:09,000 --> 00:09:10,000
Perfect.
282
00:09:10,266 --> 00:09:11,300
Yes!
283
00:09:11,367 --> 00:09:13,000
100% mission accomplished.
284
00:09:13,066 --> 00:09:14,142
I want to make sure
that they know that
285
00:09:14,166 --> 00:09:15,043
I'm not playing around,
286
00:09:15,067 --> 00:09:16,367
and I know how to cook a steak.
287
00:09:16,967 --> 00:09:18,200
There we go.
288
00:09:20,300 --> 00:09:22,242
{\an8}[Sourav] I'm gonna pull
this chicken from the firepit,
289
00:09:22,266 --> 00:09:23,600
{\an8}and I'm gonna pull it apart.
290
00:09:24,967 --> 00:09:25,877
I'm serving this chicken
291
00:09:25,901 --> 00:09:28,200
as a mix
inside the paratha bread.
292
00:09:28,266 --> 00:09:29,300
Whoo!
293
00:09:31,667 --> 00:09:33,543
You can see that I need
a little bit more time
294
00:09:33,567 --> 00:09:34,843
with the drumsticks
on the grill,
295
00:09:34,867 --> 00:09:36,543
so I'm grabbing my plates,
296
00:09:36,567 --> 00:09:38,100
I'm gonna put my slaw down.
297
00:09:40,266 --> 00:09:43,000
I'm trying my best to get
these drumsticks cooked.
298
00:09:44,700 --> 00:09:46,200
Chefs, you've got
one minute left!
299
00:09:46,266 --> 00:09:47,443
- This is it! Let's go!
- [all cheering]
300
00:09:47,467 --> 00:09:48,643
- Come on, guys!
- Come on, guys!
301
00:09:48,667 --> 00:09:49,943
- Come on!
- You should be plating!
302
00:09:49,967 --> 00:09:51,343
- [Eddie] You should
be plating!
- [Dominique] Finish up!
303
00:09:51,367 --> 00:09:52,543
Where is the clock?
304
00:09:52,567 --> 00:09:53,544
I have to put the radicchio,
305
00:09:53,568 --> 00:09:56,343
I have to put
the eggplant puree,
306
00:09:56,367 --> 00:09:57,443
I have to put the chicken,
307
00:09:57,467 --> 00:09:59,343
I have to slice some cucumbers,
308
00:09:59,367 --> 00:10:00,667
and put them all together.
309
00:10:02,567 --> 00:10:03,800
[Rick] Come on, baby.
310
00:10:03,867 --> 00:10:06,000
I need every second
on that grill.
311
00:10:07,066 --> 00:10:08,700
Ten, nine,
312
00:10:08,767 --> 00:10:09,767
eight,
313
00:10:10,066 --> 00:10:11,066
seven,
314
00:10:11,166 --> 00:10:11,900
six,
315
00:10:11,967 --> 00:10:12,643
five,
316
00:10:12,667 --> 00:10:13,667
four,
317
00:10:14,166 --> 00:10:14,943
three,
318
00:10:14,967 --> 00:10:15,843
two,
319
00:10:15,867 --> 00:10:16,744
one!
320
00:10:16,768 --> 00:10:18,076
Time's up, chefs!
321
00:10:18,100 --> 00:10:19,767
- [judges applauding]
- [Jenni] Great job!
322
00:10:22,100 --> 00:10:23,276
[Rick] I'm a little concerned,
323
00:10:23,300 --> 00:10:25,500
and came close to not even
getting them on my plate.
324
00:10:26,667 --> 00:10:27,776
[Elisa] I think I have
the winning dish,
325
00:10:27,800 --> 00:10:30,000
because it's really fresh,
it's really bright,
326
00:10:30,066 --> 00:10:32,000
it's really beautiful,
but at the same time,
327
00:10:32,066 --> 00:10:33,743
it packs a whole lot of flavor.
328
00:10:33,767 --> 00:10:34,843
[Sourav] So, I see my plate.
329
00:10:34,867 --> 00:10:37,100
I didn't get to roll
this egg roll.
330
00:10:37,166 --> 00:10:38,367
Time got the best of me.
331
00:10:43,667 --> 00:10:45,843
Chef Sourav, please tell us
about your signature dish.
332
00:10:45,867 --> 00:10:47,042
{\an8}[Sourav] Judges,
I have made for you
333
00:10:47,066 --> 00:10:49,543
{\an8}chicken egg roll
with charred eggplant puree.
334
00:10:49,567 --> 00:10:50,843
Should we eat it deconstructed,
335
00:10:50,867 --> 00:10:52,943
- or can we roll it up?
- You can just
roll it up, and...
336
00:10:52,967 --> 00:10:54,543
[Eddie] Did you intend
for it to be deconstructed?
337
00:10:54,567 --> 00:10:55,567
No.
338
00:10:58,367 --> 00:11:00,100
Chef Sourav, I really like
339
00:11:00,166 --> 00:11:02,543
the concept that you
have here on a plate.
340
00:11:02,567 --> 00:11:07,142
I think you brought some nice,
crispy, refreshing vegetables
341
00:11:07,166 --> 00:11:08,943
to what was
supposed to be a wrap.
342
00:11:08,967 --> 00:11:11,200
I would have loved
if you had a sauce,
343
00:11:11,266 --> 00:11:13,000
because for me,
the chicken is too charred.
344
00:11:14,667 --> 00:11:16,643
My chicken had
a little less char,
345
00:11:16,667 --> 00:11:18,843
but I agree with the fact
that in the arena,
346
00:11:18,867 --> 00:11:21,300
you need to keep a close eye
on your time, and your fire,
347
00:11:21,367 --> 00:11:22,643
when you're
cooking your protein.
348
00:11:22,667 --> 00:11:23,344
Thank you.
349
00:11:23,368 --> 00:11:24,976
Thank you, Chef Sourav.
350
00:11:25,000 --> 00:11:26,443
[Sourav] Judge Dominique
is right.
351
00:11:26,467 --> 00:11:28,443
I agree with her.
It needed a sauce.
352
00:11:28,467 --> 00:11:29,767
I just ran out of time.
353
00:11:33,400 --> 00:11:35,443
Chef Elisa, please tell us
about your signature dish.
354
00:11:35,467 --> 00:11:36,643
{\an8}[Elisa] My signature dish
today is
355
00:11:36,667 --> 00:11:38,142
{\an8}a seared top sirloin steak,
356
00:11:38,166 --> 00:11:40,300
{\an8}with a charred
summer vegetable salad.
357
00:11:40,367 --> 00:11:41,743
Chef Elisa, I'm seeing a lot
358
00:11:41,767 --> 00:11:43,367
of my favorite ingredients
on this plate.
359
00:11:43,667 --> 00:11:47,066
Lots of gorgeous colors,
and just summer on a plate.
360
00:11:53,166 --> 00:11:55,443
Chef Elisa, I feel like
I get a great sense
361
00:11:55,467 --> 00:11:56,976
of who you are as a chef.
362
00:11:57,000 --> 00:11:58,543
I think you did
a really good job
363
00:11:58,567 --> 00:12:01,900
of finding ways to get
smoke inside of your dish.
364
00:12:01,967 --> 00:12:03,343
The steak is cooked perfectly.
365
00:12:03,367 --> 00:12:05,643
It doesn't get
any better than this.
366
00:12:05,667 --> 00:12:09,643
Chef Elisa, I really enjoyed
your summer salad.
367
00:12:09,667 --> 00:12:10,900
The halloumi cheese,
368
00:12:10,967 --> 00:12:13,000
with the peaches
and the almonds,
369
00:12:13,367 --> 00:12:14,900
were a perfect touch.
370
00:12:14,967 --> 00:12:16,943
I really feel like
I would have enjoyed
371
00:12:16,967 --> 00:12:18,500
a lot more dressing.
372
00:12:18,567 --> 00:12:20,042
I mean, that would have
brought this together,
373
00:12:20,066 --> 00:12:21,506
and I'm talking
about a perfect dish.
374
00:12:22,800 --> 00:12:24,443
Thank you, Chef Elisa.
375
00:12:24,467 --> 00:12:25,543
[Elisa] If I move
to the next round,
376
00:12:25,567 --> 00:12:26,643
I think I can definitely improve
377
00:12:26,667 --> 00:12:28,843
on not being so shy
with my flavors,
378
00:12:28,867 --> 00:12:30,643
and be bold, be confident,
379
00:12:30,667 --> 00:12:32,027
and just see it through
to the end.
380
00:12:35,567 --> 00:12:37,743
Chef Rick, please tell us
about your signature dish.
381
00:12:37,767 --> 00:12:38,810
{\an8}[Rick] Today, you have
382
00:12:38,834 --> 00:12:41,400
{\an8}a bacon-wrapped
smoked chicken drumstick,
383
00:12:41,467 --> 00:12:42,700
{\an8}with a smoked slaw.
384
00:12:42,767 --> 00:12:43,767
Chef Rick, coming out
385
00:12:44,000 --> 00:12:46,743
with smoked chicken drumsticks
wrapped in bacon.
386
00:12:46,767 --> 00:12:47,644
[Rick] Yeah. Yes, sir.
387
00:12:47,668 --> 00:12:49,142
The unfortunate thing is that
388
00:12:49,166 --> 00:12:51,443
you have
this amazing mahogany color
389
00:12:51,467 --> 00:12:52,567
on this drumstick,
390
00:12:52,600 --> 00:12:54,600
and I'm left looking
at this overly-charred bacon.
391
00:13:02,266 --> 00:13:03,309
Chef Rick,
392
00:13:03,333 --> 00:13:04,843
there's some good things
going on on this plate.
393
00:13:04,867 --> 00:13:06,843
The chicken is
beautifully smoked.
394
00:13:06,867 --> 00:13:08,042
It's not overpowering.
395
00:13:08,066 --> 00:13:10,142
And, you also found
a creative way to impart
396
00:13:10,166 --> 00:13:12,242
some smokiness
into the slaw as well.
397
00:13:12,266 --> 00:13:14,346
Unfortunately, Chef Rick,
my chicken was undercooked.
398
00:13:16,667 --> 00:13:17,644
If you move on,
399
00:13:17,668 --> 00:13:20,142
just focus on getting
your protein bang on.
400
00:13:20,166 --> 00:13:21,166
Okay.
401
00:13:21,567 --> 00:13:22,300
Thank you very much, chef.
402
00:13:22,367 --> 00:13:23,043
No problem. Thank you.
403
00:13:23,067 --> 00:13:24,443
And thank you, chefs.
404
00:13:24,467 --> 00:13:25,643
Let's give the judges
a few minutes
405
00:13:25,667 --> 00:13:26,843
to discuss what they've tasted,
406
00:13:26,867 --> 00:13:28,467
and we'll call you back
when we're ready.
407
00:13:29,100 --> 00:13:30,209
[Rick] Oh, man!
408
00:13:30,233 --> 00:13:31,943
This is not what I wanted
to see happen today,
409
00:13:31,967 --> 00:13:34,000
but, you know, hopefully
410
00:13:34,066 --> 00:13:35,800
the flavor and everything else
came through.
411
00:13:39,300 --> 00:13:41,943
Judges, the Wildfire Round
is complete,
412
00:13:41,967 --> 00:13:43,443
and now that you've
had a chance to taste
413
00:13:43,467 --> 00:13:45,643
all three of these chefs'
signature dishes,
414
00:13:45,667 --> 00:13:46,976
how do you feel they did?
415
00:13:47,000 --> 00:13:49,343
{\an8}[Eddie] I think Chef Sourav
was extremely ambitious
416
00:13:49,367 --> 00:13:51,000
{\an8}and creative with this dish.
417
00:13:51,066 --> 00:13:52,043
You know, he went
so far as to make
418
00:13:52,067 --> 00:13:53,900
his own dough in 30 minutes.
419
00:13:53,967 --> 00:13:56,700
Unfortunately, his chicken
was severely over charred.
420
00:13:56,767 --> 00:13:59,543
Not understanding
how hot that firepit is,
421
00:13:59,567 --> 00:14:02,142
I feel like that's what
really tripped Chef Sourav up.
422
00:14:02,166 --> 00:14:04,242
While his chicken
was over charred,
423
00:14:04,266 --> 00:14:06,443
the meat itself
was tender and juicy.
424
00:14:06,467 --> 00:14:07,743
I was a little disappointed
425
00:14:07,767 --> 00:14:09,543
that he didn't
present it as intended.
426
00:14:09,567 --> 00:14:12,300
It would have taken, maybe,
an extra 10 seconds each plate
427
00:14:12,367 --> 00:14:13,367
to roll that up.
428
00:14:14,166 --> 00:14:16,142
{\an8}I really enjoyed
Chef Elisa's dish.
429
00:14:16,166 --> 00:14:17,800
{\an8}She had a nice char
on that steak.
430
00:14:17,867 --> 00:14:19,042
{\an8}It was so tender!
431
00:14:19,066 --> 00:14:20,443
I feel like Chef Elisa did
432
00:14:20,467 --> 00:14:22,800
a really good job imparting,
like, smoke and char
433
00:14:22,867 --> 00:14:24,343
in a dish that
was fairly simple.
434
00:14:24,367 --> 00:14:26,500
The halloumi cheese
had nice smoke to it,
435
00:14:26,567 --> 00:14:28,700
then the peaches themselves
were nice and grilled,
436
00:14:28,767 --> 00:14:31,443
so that it was
popping with sweetness.
437
00:14:31,467 --> 00:14:33,100
Jenni, let's talk
about Chef Rick
438
00:14:33,166 --> 00:14:34,300
and his signature dish.
439
00:14:34,367 --> 00:14:36,900
{\an8}I really loved the smoked slaw.
440
00:14:36,967 --> 00:14:39,543
{\an8}I loved the flavors.
I loved the textures.
441
00:14:39,567 --> 00:14:42,242
{\an8}When you're talking
about bacon-wrapped anything,
442
00:14:42,266 --> 00:14:43,666
you automatically
start to salivate.
443
00:14:43,767 --> 00:14:46,643
The unfortunate thing is that
when you bacon-wrap something,
444
00:14:46,667 --> 00:14:47,843
and then you don't
cook it properly,
445
00:14:47,867 --> 00:14:50,743
you run the risk of it
being done on the outside,
446
00:14:50,767 --> 00:14:52,142
and undercooked on the inside,
447
00:14:52,166 --> 00:14:53,900
and that's what happened
to Chef Rick.
448
00:14:53,967 --> 00:14:55,142
Al three of these chefs
449
00:14:55,166 --> 00:14:57,543
bringing creative, unique,
and flavorful dishes
450
00:14:57,567 --> 00:14:59,142
to the Fire Masters arena.
451
00:14:59,166 --> 00:15:00,700
This is
a challenging one to call,
452
00:15:00,767 --> 00:15:01,927
but have you made a decision?
453
00:15:03,000 --> 00:15:03,643
- Yes.
- [Jenni] Yes.
454
00:15:03,667 --> 00:15:04,543
Yes.
455
00:15:04,567 --> 00:15:05,727
Let's call the chefs back in.
456
00:15:12,500 --> 00:15:13,700
Chefs, in this Wildfire Round,
457
00:15:15,066 --> 00:15:16,443
you were asked to create a dish
458
00:15:16,467 --> 00:15:19,543
that showcases
who you are as a chef.
459
00:15:19,567 --> 00:15:23,300
Judges, whose signature dish
was the best in this round?
460
00:15:23,367 --> 00:15:26,000
The chef with the best dish is
461
00:15:29,800 --> 00:15:30,967
Chef Elisa.
462
00:15:31,767 --> 00:15:35,643
[all applauding]
463
00:15:35,667 --> 00:15:37,443
Yes! I'm going
to the second round.
464
00:15:37,467 --> 00:15:39,076
Congratulations, Chef Elisa!
465
00:15:39,100 --> 00:15:41,667
You will have an advantage
heading into the next round.
466
00:15:42,200 --> 00:15:43,200
Well done.
467
00:15:43,967 --> 00:15:46,100
Judges, it's down
to Chef Sourav,
468
00:15:46,166 --> 00:15:47,143
and Chef Rick.
469
00:15:47,167 --> 00:15:49,543
Tell us, who will you
be sending home?
470
00:15:49,567 --> 00:15:52,600
The chef who will
be going home is...
471
00:16:00,467 --> 00:16:02,443
Judges, it's down
to Chef Sourav,
472
00:16:02,467 --> 00:16:05,042
with his chicken egg roll
and charred eggplant puree,
473
00:16:05,066 --> 00:16:06,100
and Chef Rick, with his
474
00:16:06,166 --> 00:16:08,142
bacon barbecued
chicken drumsticks,
475
00:16:08,166 --> 00:16:09,400
and smoked slaw.
476
00:16:09,467 --> 00:16:11,943
Tell us, who will you
be sending home?
477
00:16:11,967 --> 00:16:14,700
The chef who will
be going home is
478
00:16:18,667 --> 00:16:20,000
Chef Rick.
479
00:16:21,000 --> 00:16:22,743
Chef Rick, I'm sorry to say
480
00:16:22,767 --> 00:16:24,743
you've been eliminated
from the competition,
481
00:16:24,767 --> 00:16:27,242
and it's time to leave
the Fire Masters arena.
482
00:16:27,266 --> 00:16:28,746
Thanks, judges.
Thanks for everything.
483
00:16:28,967 --> 00:16:29,744
Thanks, guys.
Good luck. Good luck.
484
00:16:29,768 --> 00:16:31,800
- It was a pleasure.
- Cheers.
485
00:16:31,867 --> 00:16:34,427
[Rick] This experience is
quite actually, overwhelming.
[chuckles]
486
00:16:34,467 --> 00:16:36,142
{\an8}It's top-notch pressure,
487
00:16:36,166 --> 00:16:38,767
{\an8}and I underestimated it,
that's for sure, today.
488
00:16:42,567 --> 00:16:45,400
Chefs, welcome
to the Crossfire Round.
489
00:16:45,467 --> 00:16:48,000
This round is a fiery face-off.
490
00:16:48,467 --> 00:16:49,767
Get ready for
491
00:16:52,266 --> 00:16:53,600
"Battle of the Chops."
492
00:16:55,166 --> 00:16:56,743
- And... [imitates cleaver]
- [chuckling]
493
00:16:56,767 --> 00:16:58,127
[Dylan] Give us
a fire-forward dish
494
00:16:58,867 --> 00:17:00,300
featuring a chop.
495
00:17:00,367 --> 00:17:02,800
Chef Elisa, as the winner
of the first round,
496
00:17:02,867 --> 00:17:04,500
you get to choose
which ingredient
497
00:17:04,567 --> 00:17:05,743
you'd like to work with,
498
00:17:05,767 --> 00:17:07,443
{\an8}lamb loin chops,
499
00:17:07,467 --> 00:17:09,643
{\an8}or long bone pork chops.
500
00:17:09,667 --> 00:17:10,943
{\an8}[Sourav] Just take
the pork chops,
501
00:17:10,967 --> 00:17:12,900
{\an8}and leave
the lamb loin chops for me.
502
00:17:13,867 --> 00:17:16,800
{\an8}I would like
the long bone pork chop.
503
00:17:17,367 --> 00:17:18,643
{\an8}Which means, Chef Sourav,
504
00:17:18,667 --> 00:17:20,567
{\an8}you'll be cooking
with lamb loin chop.
505
00:17:21,767 --> 00:17:23,600
Chefs, are you ready?
506
00:17:23,667 --> 00:17:24,644
- Yes.
- Yes.
507
00:17:24,668 --> 00:17:26,867
You've got 30 minutes
back on the clock,
508
00:17:27,667 --> 00:17:28,667
and your time
509
00:17:28,767 --> 00:17:29,767
starts
510
00:17:30,867 --> 00:17:31,667
now!
511
00:17:31,700 --> 00:17:32,400
{\an8}- [all clapping]
- [Eddie] Let's go!
512
00:17:32,467 --> 00:17:33,467
{\an8}- Go!
- Go, chefs!
513
00:17:36,567 --> 00:17:37,743
[Sourav] I'm extremely happy
514
00:17:37,767 --> 00:17:39,543
to have made it
to the Crossfire Round...
515
00:17:39,567 --> 00:17:40,976
Basmati rice.
516
00:17:41,000 --> 00:17:43,443
{\an8}...so I am just
gonna go all-in now.
517
00:17:43,467 --> 00:17:44,843
{\an8}That lamb is gorgeous.
518
00:17:44,867 --> 00:17:47,543
{\an8}I love lamb.
It's like, my go-to thing.
519
00:17:47,567 --> 00:17:49,443
I love cooking,
I love eating lamb.
520
00:17:49,467 --> 00:17:50,800
Like, oh, I can do, like,
521
00:17:50,867 --> 00:17:52,300
200 things
with those lamb chops.
522
00:17:52,367 --> 00:17:54,943
So, I'm making a pilaf rice.
523
00:17:54,967 --> 00:17:57,343
I'm gonna grill the lamb chops,
524
00:17:57,367 --> 00:17:58,607
then I'm gonna do a curry sauce
525
00:17:58,967 --> 00:18:00,400
on the side, with cream.
526
00:18:00,467 --> 00:18:01,243
I'm going to begin
527
00:18:01,267 --> 00:18:02,900
with the marinade
for my lamb chops,
528
00:18:02,967 --> 00:18:05,242
salt, olive oil,
rosemary, chopped garlic.
529
00:18:05,266 --> 00:18:08,600
This is ghee,
which is a clarified butter.
530
00:18:08,667 --> 00:18:10,843
I have to start my pan
of garlic and shallots
531
00:18:10,867 --> 00:18:11,744
for two reasons.
532
00:18:11,768 --> 00:18:13,900
One is
for the cream curry sauce,
533
00:18:13,967 --> 00:18:15,667
and the other one
is for the pilaf.
534
00:18:19,100 --> 00:18:20,142
[Elisa] Going
into the second round,
535
00:18:20,166 --> 00:18:22,166
{\an8}I have a lot to prove.
I want to keep this lead.
536
00:18:22,767 --> 00:18:23,943
Oops.
537
00:18:23,967 --> 00:18:24,944
The theme of this round
is "Battle of the Chops,"
538
00:18:24,968 --> 00:18:27,142
and I want
to transport the judges
539
00:18:27,166 --> 00:18:28,166
to a tropical getaway.
540
00:18:29,367 --> 00:18:30,843
I'm making a seared pork chop
541
00:18:30,867 --> 00:18:32,743
with an avocado mango salsa.
542
00:18:32,767 --> 00:18:34,743
Those are the most beautiful...
543
00:18:34,767 --> 00:18:35,843
This is a beautiful pork chop,
544
00:18:35,867 --> 00:18:38,000
'cause it's got
that nice fat cap,
545
00:18:38,066 --> 00:18:39,443
so I'm adding
some salt, some pepper,
546
00:18:39,467 --> 00:18:40,543
some grapeseed oil,
547
00:18:40,567 --> 00:18:42,167
and I'm going
right to the hottest grill,
548
00:18:43,066 --> 00:18:45,142
and it instantly flares up.
549
00:18:45,166 --> 00:18:46,443
[Dylan] Chef Elisa's
got her pork
550
00:18:46,467 --> 00:18:48,500
right on that grill,
and you can see, from here,
551
00:18:48,567 --> 00:18:50,900
the flames coming up
over the lid.
552
00:18:50,967 --> 00:18:52,743
[Elisa] I don't want
that smoke that comes up.
553
00:18:52,767 --> 00:18:54,042
It's gonna make
that fat taste burnt,
554
00:18:54,066 --> 00:18:55,643
it's gonna make
that fat taste bitter,
555
00:18:55,667 --> 00:18:57,200
and it's just gonna
ruin my dish.
556
00:18:57,266 --> 00:18:58,786
Let's do some
temperature control here.
557
00:18:59,100 --> 00:19:01,140
I move it to the second level,
where I know the heat
558
00:19:01,166 --> 00:19:03,000
is still really, really hot,
559
00:19:03,066 --> 00:19:04,043
but not so much that,
560
00:19:04,067 --> 00:19:06,343
like, the flames are
engulfing my pork.
561
00:19:06,367 --> 00:19:08,643
We just want to make sure
we keep that flame down.
562
00:19:08,667 --> 00:19:11,343
Judges, the Crossfire Round
is underway,
563
00:19:11,367 --> 00:19:13,443
and it's all about
the "Battle of the Chop."
564
00:19:13,467 --> 00:19:15,343
Wow. To be totally honest
with you, I don't think
565
00:19:15,367 --> 00:19:17,343
you can go wrong
with either one
of these chops.
566
00:19:17,367 --> 00:19:20,100
You have lamb loin chop,
which is very delicate,
567
00:19:20,166 --> 00:19:22,000
a very kind of gamey, mild meat.
568
00:19:22,066 --> 00:19:23,500
The pork chop is a pork chop.
569
00:19:23,567 --> 00:19:25,443
It's so delicious, sweet meat.
570
00:19:25,467 --> 00:19:28,000
It goes well with any type
of smoke or char.
571
00:19:28,367 --> 00:19:29,743
[Dominique] Hopefully,
the two chefs
572
00:19:29,767 --> 00:19:31,443
are familiar with bone-in meat.
573
00:19:31,467 --> 00:19:33,100
I think they're most flavorful.
574
00:19:33,166 --> 00:19:34,443
Around that bone,
you're gonna get
575
00:19:34,467 --> 00:19:36,943
some nice juiciness,
some marbelization.
576
00:19:36,967 --> 00:19:38,076
If they play it right,
577
00:19:38,100 --> 00:19:39,600
they can have
a really great product.
578
00:19:41,867 --> 00:19:43,147
I'm just making the curry sauce.
579
00:19:44,000 --> 00:19:45,500
I add some cream to it,
580
00:19:45,567 --> 00:19:47,943
some chaat masala,
and some curry powder,
581
00:19:47,967 --> 00:19:50,343
and let it cook down.
582
00:19:50,367 --> 00:19:52,242
Like, if you cut a lamb chop,
and you will put it
583
00:19:52,266 --> 00:19:54,443
in that sauce, it's heaven.
584
00:19:54,467 --> 00:19:56,600
With the lamb loin chop,
I want to give it
585
00:19:56,667 --> 00:19:58,147
nice grill marks,
in a very high heat,
586
00:19:59,066 --> 00:20:01,643
cook it to medium rare,
so the meat
587
00:20:01,667 --> 00:20:03,066
is really juicy and tender.
588
00:20:07,300 --> 00:20:08,943
Ooh, she's got mangoes.
589
00:20:08,967 --> 00:20:10,643
[Elisa] The avocado and mango
salsa are kind of gonna
590
00:20:10,667 --> 00:20:11,743
marry the plate together,
591
00:20:11,767 --> 00:20:13,700
so it's gonna
accentuate that pork,
592
00:20:13,767 --> 00:20:14,677
and bring that fattiness out.
593
00:20:14,701 --> 00:20:16,543
At the same time,
the sweetness and the acid
594
00:20:16,567 --> 00:20:17,700
are really just cutting it.
595
00:20:19,000 --> 00:20:21,266
Chefs, you've got 10 minutes
left in the cook!
596
00:20:23,166 --> 00:20:24,443
[Sourav] Right now,
I'm worried that
597
00:20:24,467 --> 00:20:27,200
I won't be able
to finish the rice on time,
598
00:20:27,266 --> 00:20:28,266
yet I just cannot put
599
00:20:28,367 --> 00:20:29,943
the lamb loin chops
on the plate.
600
00:20:29,967 --> 00:20:31,643
And I'm gonna
do some vegetables.
601
00:20:31,667 --> 00:20:33,400
I think vegetables
will be a nice touch.
602
00:20:33,467 --> 00:20:36,943
I grab corn, green onion,
asparagus, tomatoes,
603
00:20:36,967 --> 00:20:38,800
and put it on the firepit.
604
00:20:40,767 --> 00:20:44,300
[Elisa] I'll just put
that last, final fat sear.
605
00:20:45,200 --> 00:20:45,944
I'm looking at these pork chops,
606
00:20:45,968 --> 00:20:47,300
and I'm feeling so pumped.
607
00:20:47,367 --> 00:20:48,243
I've nailed the cook.
608
00:20:48,267 --> 00:20:49,843
They feel good, they look great,
609
00:20:49,867 --> 00:20:51,700
and I can just tell
that they're ready to go,
610
00:20:51,767 --> 00:20:52,927
so I take them off the grill.
611
00:20:54,000 --> 00:20:55,166
All right.
612
00:20:55,900 --> 00:20:57,543
[Sourav] So, my lamb
is cooking on high heat
613
00:20:57,567 --> 00:20:58,567
for four minutes.
614
00:20:59,066 --> 00:21:00,800
I touch it,
and I think it's beautiful.
615
00:21:00,867 --> 00:21:02,700
I think I've got a good cook in.
616
00:21:04,266 --> 00:21:05,543
[Dylan] Chefs, you've got
two minutes left!
617
00:21:05,567 --> 00:21:06,643
Get your food on the plate!
618
00:21:06,667 --> 00:21:07,644
- [all clapping]
- [Eddie] Come on, guys!
619
00:21:07,668 --> 00:21:08,943
[Jenni] Put it
on the plate, chefs!
620
00:21:08,967 --> 00:21:09,943
- [Eddie] Come on, let's go!
- [Jenni] Come on, put it down!
621
00:21:09,967 --> 00:21:10,967
Let's do this.
622
00:21:11,600 --> 00:21:12,467
[Sourav] Two minutes left.
623
00:21:12,500 --> 00:21:14,200
I have to get
my rice on the plate,
624
00:21:14,266 --> 00:21:15,500
and the lamb on the plate.
625
00:21:17,367 --> 00:21:19,142
[Dylan] You've got
60 seconds left, this is it!
626
00:21:19,166 --> 00:21:20,242
- Come on now, finish up!
- Come on, guys!
627
00:21:20,266 --> 00:21:21,343
[Eddie] Finish, finish!
628
00:21:21,367 --> 00:21:22,300
[Elisa] One minute left
on that clock,
629
00:21:22,367 --> 00:21:23,543
and I'm feeling confident,
630
00:21:23,567 --> 00:21:24,610
and I top everything
631
00:21:24,634 --> 00:21:26,667
with this beautiful
mango avocado salsa.
632
00:21:28,100 --> 00:21:29,743
My heart is beating,
I'm thirsty,
633
00:21:29,767 --> 00:21:31,500
and I want to finish the plate,
634
00:21:31,567 --> 00:21:32,667
and make it look nice.
635
00:21:35,367 --> 00:21:36,200
[Dylan and judges] Ten,
636
00:21:36,266 --> 00:21:37,200
nine,
637
00:21:37,266 --> 00:21:38,243
eight,
638
00:21:38,267 --> 00:21:39,400
seven,
639
00:21:39,467 --> 00:21:40,344
six,
640
00:21:40,368 --> 00:21:41,400
five,
641
00:21:41,467 --> 00:21:42,543
four,
642
00:21:42,567 --> 00:21:43,543
three,
643
00:21:43,567 --> 00:21:44,500
two,
644
00:21:44,567 --> 00:21:45,344
one!
645
00:21:45,368 --> 00:21:46,543
Time's up, chefs!
646
00:21:46,567 --> 00:21:48,000
[judges clap]
647
00:21:49,166 --> 00:21:50,077
I'm smiling ear to ear,
648
00:21:50,101 --> 00:21:52,643
'cause I just know
that I nailed this dish.
649
00:21:52,667 --> 00:21:54,600
[Sourav] I see
my plate looks good,
650
00:21:54,667 --> 00:21:56,343
but why the heck did I put
651
00:21:56,367 --> 00:21:57,767
so many vegetables on the plate?
652
00:22:06,767 --> 00:22:08,042
Chef Sourav,
please tell us about
653
00:22:08,066 --> 00:22:10,042
your lamb loin chop dish.
654
00:22:10,066 --> 00:22:12,343
{\an8}[Sourav] Judges, I made
grilled lamb loin chops
655
00:22:12,367 --> 00:22:13,400
{\an8}with rice pilaf.
656
00:22:19,400 --> 00:22:22,076
Chef Sourav, this round is
"Battle of the Chops,"
657
00:22:22,100 --> 00:22:25,142
- and you cooked
a perfect lamb here.
- Thank you.
658
00:22:25,166 --> 00:22:26,643
It's just delicious.
659
00:22:26,667 --> 00:22:29,076
I think the flavor
on the outside is...
660
00:22:29,100 --> 00:22:30,743
You got a nice char.
661
00:22:30,767 --> 00:22:33,000
The sauce is phenomenal.
662
00:22:33,367 --> 00:22:36,643
- Chef Sourav,
you brought the flavor.
- Thank you.
663
00:22:36,667 --> 00:22:39,800
Now, the lamb, the rice,
the sauce, money.
664
00:22:39,867 --> 00:22:41,242
You get to the other side
of the plate,
665
00:22:41,266 --> 00:22:43,543
I feel like you have to do
a little bit of self-editing.
666
00:22:43,567 --> 00:22:46,242
The asparagus, the corn,
the basil, tomato,
667
00:22:46,266 --> 00:22:48,443
in my opinion,
should not be on the plate.
668
00:22:48,467 --> 00:22:49,400
Okay.
669
00:22:49,467 --> 00:22:50,543
Thank you very much, chef.
670
00:22:50,567 --> 00:22:52,042
Thank you, sir.
671
00:22:52,066 --> 00:22:53,543
This was
the "Battle of the Chops,"
672
00:22:53,567 --> 00:22:56,000
{\an8}and I think I nailed the chops.
673
00:22:56,066 --> 00:22:58,667
{\an8}Hopefully, the judges
can ignore the vegetables.
674
00:23:01,166 --> 00:23:02,076
{\an8}[Dylan] Chef Elisa,
675
00:23:02,100 --> 00:23:03,700
{\an8}please tell us
about your pork chop dish.
676
00:23:04,066 --> 00:23:06,200
{\an8}[Elisa] So, I did
a seared long bone pork chop
677
00:23:06,266 --> 00:23:07,867
{\an8}with an avocado mango salsa.
678
00:23:14,800 --> 00:23:18,100
Chef Elisa, it looks like
you got the assignment, honey!
679
00:23:18,166 --> 00:23:20,242
- [Elisa chuckles]
- This looks fabulous!
680
00:23:20,266 --> 00:23:24,600
The mango and avocado salsa
with the chiles, and the lime,
681
00:23:24,667 --> 00:23:27,042
you've got salt in there...
It's so good.
682
00:23:27,066 --> 00:23:29,843
The pork chop is cooked
at a great temperature.
683
00:23:29,867 --> 00:23:31,343
I have a nice char on mine.
684
00:23:31,367 --> 00:23:32,843
Also, seasoned well.
685
00:23:32,867 --> 00:23:33,000
You did a great job.
686
00:23:33,867 --> 00:23:35,543
Chef Elisa, I'm Metis,
687
00:23:35,567 --> 00:23:37,242
and in the Michif language
688
00:23:37,266 --> 00:23:39,643
the word for the sun
is li salay,
689
00:23:39,667 --> 00:23:41,242
and when I look
down at your plate,
690
00:23:41,266 --> 00:23:42,243
I see the sun.
691
00:23:42,267 --> 00:23:43,743
It's just so warm,
692
00:23:43,767 --> 00:23:45,976
and the flavors are energizing.
693
00:23:46,000 --> 00:23:49,743
My chop has a little less char
than Chef Dominique's,
694
00:23:49,767 --> 00:23:51,967
so I would have liked
just a little bit more.
695
00:23:53,000 --> 00:23:54,042
Thank you, chef.
696
00:23:54,066 --> 00:23:55,443
- And thank you, chef.
- Thank you.
697
00:23:55,467 --> 00:23:57,343
Let's give the judges
a few minutes to deliberate,
698
00:23:57,367 --> 00:23:59,500
and we'll call you back
when we're ready.
699
00:23:59,567 --> 00:24:00,843
[Elisa] You can see
Chef Sourav's dish,
700
00:24:00,867 --> 00:24:03,000
{\an8}and I know that he has
a good cook on that chop,
701
00:24:03,166 --> 00:24:04,743
{\an8}and if it comes
down to it, like,
702
00:24:04,767 --> 00:24:05,767
{\an8}he could take it.
703
00:24:09,000 --> 00:24:11,300
Judges, the Crossfire Round
is complete,
704
00:24:11,367 --> 00:24:13,976
and today it was all about
the "Battle of the Chops."
705
00:24:14,000 --> 00:24:16,100
Talk about
stepping your game up!
706
00:24:16,166 --> 00:24:17,743
We got perfectly cooked chops,
707
00:24:17,767 --> 00:24:20,142
and then, they also brought
the flavor in this round.
708
00:24:20,166 --> 00:24:22,843
Yeah, both chefs really
brought it this round.
709
00:24:22,867 --> 00:24:26,443
{\an8}Chef Sourav's lamb chops
were cooked perfectly.
710
00:24:26,467 --> 00:24:28,343
{\an8}I mean, they were so good.
711
00:24:28,367 --> 00:24:29,943
Mine was seasoned well.
712
00:24:29,967 --> 00:24:31,743
- It could have used
a bucket of that sauce.
- Yes.
713
00:24:31,767 --> 00:24:33,847
[Jenni] The basmati rice
was great, with the saffron.
714
00:24:35,166 --> 00:24:36,700
The color was
lovely on the plate.
715
00:24:36,767 --> 00:24:39,142
The only thing
that Chef Sourav didn't do
716
00:24:39,166 --> 00:24:40,343
was self-edit.
717
00:24:40,367 --> 00:24:43,000
There was way too much
going on that plate,
718
00:24:43,066 --> 00:24:44,900
with elements that did not work.
719
00:24:44,967 --> 00:24:46,843
You know, the asparagus,
the green onion,
720
00:24:46,867 --> 00:24:48,543
the tomato, the basil.
721
00:24:48,567 --> 00:24:52,042
Even the corn, for me, should
not have been on the plate.
722
00:24:52,066 --> 00:24:55,343
- Chef Eliza's pork chop dish
put a smile on my face.
- I see!
723
00:24:55,367 --> 00:24:57,042
- [laughs]
- [both chuckle]
724
00:24:57,066 --> 00:24:58,743
{\an8}[Jenni] I really
enjoyed that dish.
725
00:24:58,767 --> 00:25:00,142
{\an8}I enjoyed all the components,
726
00:25:00,166 --> 00:25:02,300
{\an8}that lovely salsa.
727
00:25:02,367 --> 00:25:03,647
My chop was
a little less charred
728
00:25:04,367 --> 00:25:05,467
than I would have liked it,
729
00:25:05,500 --> 00:25:08,843
but the overall flavor
of that chop was phenomenal.
730
00:25:08,867 --> 00:25:11,042
Both of these chefs
showed they have the chops
731
00:25:11,066 --> 00:25:13,142
in this challenge,
but only one can move on
732
00:25:13,166 --> 00:25:14,767
to the final round,
to face one of you.
733
00:25:15,400 --> 00:25:16,520
Have you made your decision?
734
00:25:16,900 --> 00:25:18,042
- Yes.
- Yes.
735
00:25:18,066 --> 00:25:19,226
Let's call the chefs back in.
736
00:25:24,166 --> 00:25:26,543
Chefs, in this Crossfire Round,
737
00:25:26,567 --> 00:25:28,543
it was
a "Battle of the Chops."
738
00:25:28,567 --> 00:25:30,800
The winner of this round
will walk away with
739
00:25:30,867 --> 00:25:33,000
a Napoleon portable grill,
and move on
740
00:25:33,467 --> 00:25:35,100
to the third and final round,
741
00:25:35,166 --> 00:25:38,076
to face off against one
of our Fire Masters judges.
742
00:25:38,100 --> 00:25:39,343
Judges, please tell us.
743
00:25:39,367 --> 00:25:41,800
Who will be moving on
to the final round?
744
00:25:42,266 --> 00:25:43,543
The chef
745
00:25:43,567 --> 00:25:46,000
who'll be moving on
to the final round is
746
00:25:48,767 --> 00:25:49,767
Chef
747
00:25:50,166 --> 00:25:51,166
Elisa.
748
00:25:51,767 --> 00:25:52,943
[all applauding]
749
00:25:52,967 --> 00:25:53,967
Good job, chef!
750
00:25:55,066 --> 00:25:55,744
Thank you.
751
00:25:55,768 --> 00:25:57,643
Congratulations, Chef Elisa!
752
00:25:57,667 --> 00:25:59,543
You've won yourself
a portable grill,
753
00:25:59,567 --> 00:26:01,467
and you're moving on
to the final round.
754
00:26:01,867 --> 00:26:02,543
Well done.
755
00:26:02,567 --> 00:26:03,000
[laughing] Yes!
756
00:26:03,567 --> 00:26:05,000
I am super happy.
757
00:26:05,800 --> 00:26:07,643
Chef Sourav,
you're a talented chef
758
00:26:07,667 --> 00:26:09,743
with an incredible command
of flavors.
759
00:26:09,767 --> 00:26:10,767
Unfortunately,
760
00:26:10,800 --> 00:26:12,700
you've been eliminated
from the competition,
761
00:26:12,767 --> 00:26:15,200
and it's time to leave
the Fire Masters arena.
762
00:26:15,266 --> 00:26:16,600
Thank you so much, judges.
763
00:26:16,667 --> 00:26:17,644
Thank you for the opportunity,
764
00:26:17,668 --> 00:26:18,743
and all the best.
765
00:26:18,767 --> 00:26:20,343
Thank you.
766
00:26:20,367 --> 00:26:22,242
It was fun competing.
767
00:26:22,266 --> 00:26:24,242
My only regret was
those vegetables.
768
00:26:24,266 --> 00:26:25,700
Everything else was fantastic.
769
00:26:28,367 --> 00:26:31,076
Chef Elisa,
in the first two rounds,
770
00:26:31,100 --> 00:26:33,220
you showed the judges that
you sure can take the heat,
771
00:26:34,066 --> 00:26:36,843
but now it's time
for the ultimate test.
772
00:26:36,867 --> 00:26:38,300
In this final round,
773
00:26:38,367 --> 00:26:39,643
you'll be going head-to-head
774
00:26:39,667 --> 00:26:42,500
against one
of our Fire Masters judges,
775
00:26:42,567 --> 00:26:45,400
and the judge you will be
facing off against is
776
00:26:48,367 --> 00:26:50,200
Chef Jenni Lessard.
777
00:26:50,266 --> 00:26:51,843
- [Eddie clapping] Let's go,
Jenni!
- [Dominique] All right, Jenni!
778
00:26:51,867 --> 00:26:53,209
- Ha-ha!
- Let's go!
779
00:26:53,233 --> 00:26:56,443
[Jenni] Chef Elisa just got
better and better each round.
780
00:26:56,467 --> 00:26:58,800
I love going up
against a strong competitor.
781
00:27:02,100 --> 00:27:03,100
Chef Elisa, Chef Jenny,
782
00:27:04,367 --> 00:27:07,000
you're about to face off
in the Feast of Fire.
783
00:27:11,967 --> 00:27:13,643
Chefs, in this final round,
784
00:27:13,667 --> 00:27:16,142
you must create
a family style feast,
785
00:27:16,166 --> 00:27:17,767
inspired by the theme
786
00:27:19,567 --> 00:27:21,343
{\an8}"Fall Harvest."
787
00:27:21,367 --> 00:27:22,743
{\an8}- Aw! "Fall Harvest."
- Aw! Yeah!
788
00:27:22,767 --> 00:27:24,543
- Aw!
- That's fun.
789
00:27:24,567 --> 00:27:27,743
[Dylan] It's time to celebrate
the bounty of autumn.
790
00:27:27,767 --> 00:27:28,843
Give us a feast that
791
00:27:28,867 --> 00:27:31,800
reaps the rewards
of the harvest season.
792
00:27:31,867 --> 00:27:33,187
The stakes have
never been higher,
793
00:27:33,567 --> 00:27:35,042
so you'll each have a sous-chef
794
00:27:35,066 --> 00:27:36,800
to help you create your feasts.
795
00:27:37,800 --> 00:27:39,900
These feasts
will be tasted blind,
796
00:27:39,967 --> 00:27:42,800
which means we're not gonna
be here to watch you cook,
797
00:27:42,867 --> 00:27:43,976
but when we do return,
798
00:27:44,000 --> 00:27:45,400
I'll be taking Chef Jenni's seat
799
00:27:45,467 --> 00:27:47,076
at the judges' table.
800
00:27:47,100 --> 00:27:49,042
But, chefs,
before you get started,
801
00:27:49,066 --> 00:27:50,843
I've got a hot twist for you.
802
00:27:50,867 --> 00:27:52,300
Over at the firepit,
803
00:27:52,367 --> 00:27:54,343
you'll find two branding irons.
804
00:27:54,367 --> 00:27:56,543
Grab an iron,
and brand a piece of wood
805
00:27:56,567 --> 00:27:57,843
to reveal the cooking technique
806
00:27:57,867 --> 00:28:00,543
you must use in your feast.
807
00:28:00,567 --> 00:28:02,900
You've got 45 minutes
on the clock,
808
00:28:02,967 --> 00:28:03,967
and your time
809
00:28:04,300 --> 00:28:05,300
starts
810
00:28:06,600 --> 00:28:07,600
now!
811
00:28:08,600 --> 00:28:09,900
{\an8}This is gonna be delicious.
812
00:28:09,967 --> 00:28:10,877
{\an8}[Eddie] If there was chefs that
813
00:28:10,901 --> 00:28:12,700
{\an8}could nail this challenge,
it's those two.
814
00:28:14,767 --> 00:28:16,300
{\an8}[reading] "Charcoal-infused!"
815
00:28:18,266 --> 00:28:19,343
{\an8}[Elisa reading] "Hay-smoked."
816
00:28:19,367 --> 00:28:20,843
{\an8}I have never had
hay-smoked anything
817
00:28:20,867 --> 00:28:21,967
before in my life,
818
00:28:22,000 --> 00:28:23,943
and I guess this is
a really great place to learn.
819
00:28:23,967 --> 00:28:25,527
We're doing
the hay-smoked duck breasts.
820
00:28:25,567 --> 00:28:28,843
"Fall Harvest" means,
to me, country fairs.
821
00:28:28,867 --> 00:28:32,100
Actually, I got my first start
in food competition
822
00:28:32,166 --> 00:28:33,166
in our local fall fair.
823
00:28:34,000 --> 00:28:34,744
[breath trembling] All right.
824
00:28:34,768 --> 00:28:36,443
I'm gonna grab the duck breasts.
825
00:28:36,467 --> 00:28:38,042
For tonight's feast, my main is
826
00:28:38,066 --> 00:28:40,443
hay-smoked duck breast
with grilled mushrooms.
827
00:28:40,467 --> 00:28:41,743
For my side, I'm making
828
00:28:41,767 --> 00:28:43,242
brussels sprouts with pancetta.
829
00:28:43,266 --> 00:28:45,142
My other side is
delicata squash, stuffed
830
00:28:45,166 --> 00:28:48,500
with couscous, kale, currant,
and pomegranate seeds.
831
00:28:48,567 --> 00:28:50,843
For dessert, I'm making
smoked apple pie
832
00:28:50,867 --> 00:28:52,343
with whipped cream
and caramel sauce.
833
00:28:52,367 --> 00:28:54,242
Uh, yeah, I'm gonna
start on the duck.
834
00:28:54,266 --> 00:28:56,643
The first thing I want to do
is score that fat,
835
00:28:56,667 --> 00:28:57,676
and season it,
836
00:28:57,700 --> 00:28:59,843
so when I get it down
to a nice cast-iron pan,
837
00:28:59,867 --> 00:29:02,166
it's seared, and you get
those crispy edges.
838
00:29:02,567 --> 00:29:03,567
Beautiful.
839
00:29:03,767 --> 00:29:05,242
[sous-chef 1] Okay,
hay is going on.
840
00:29:05,266 --> 00:29:06,276
[Elisa] Delicata squash,
841
00:29:06,300 --> 00:29:07,743
I'm gonna get my sous-chef
to season them
842
00:29:07,767 --> 00:29:09,327
and throw them
right onto the hot grill.
843
00:29:09,867 --> 00:29:10,867
[sous-chef 1] Okay.
844
00:29:11,867 --> 00:29:12,600
Okay.
845
00:29:12,667 --> 00:29:14,242
To win the Feast of Fire,
846
00:29:14,266 --> 00:29:15,100
{\an8}you need to show that
847
00:29:15,166 --> 00:29:16,700
{\an8}you know how to use the arena.
848
00:29:16,767 --> 00:29:18,443
That's what I'm going to do...
849
00:29:18,467 --> 00:29:20,343
Okay. I think
we're doing okay.
850
00:29:20,367 --> 00:29:22,076
And I want to bring
honor to the name
851
00:29:22,100 --> 00:29:23,700
of the Fire Master judges.
852
00:29:23,767 --> 00:29:24,767
[chuckles]
853
00:29:25,467 --> 00:29:26,643
For my main, I'm making
854
00:29:26,667 --> 00:29:29,242
a wild boar
guanciale bannock pizza
855
00:29:29,266 --> 00:29:31,300
with a squash lentil sauce.
856
00:29:31,367 --> 00:29:33,000
For my first side, I'm making
857
00:29:33,166 --> 00:29:35,743
hazelwood-smoked
maple root veggies.
858
00:29:35,767 --> 00:29:38,543
For my second side,
I'm making a charred salad
859
00:29:38,567 --> 00:29:41,300
with charcoal-infused
hazelnut vinaigrette,
860
00:29:41,367 --> 00:29:45,300
and for dessert, I'm making
a sea buckthorn berry custard.
861
00:29:45,367 --> 00:29:46,543
Okay, let's do this.
862
00:29:46,567 --> 00:29:48,543
I put the berries in a pot
with a little bit of water,
863
00:29:48,567 --> 00:29:49,843
some golden brown sugar,
864
00:29:49,867 --> 00:29:51,042
and I put them in the barbecue.
865
00:29:51,066 --> 00:29:53,700
I want them to bubble up,
release all the juices,
866
00:29:53,767 --> 00:29:56,343
and then I'm
going to strain them out.
867
00:29:56,367 --> 00:29:58,800
We have to get that squash
on the firepit right away.
868
00:29:58,867 --> 00:30:00,343
It takes awhile to cook.
869
00:30:00,367 --> 00:30:02,200
I want my tomato sauce to have
870
00:30:02,266 --> 00:30:03,546
a smoky, squashy goodness to it.
871
00:30:05,166 --> 00:30:07,142
Could you please grab
hazelnut wood?
872
00:30:07,166 --> 00:30:10,743
I'm using hazelwood to smoke
the maple root veggies.
873
00:30:10,767 --> 00:30:13,843
I think it'll impart
a lovely, sweet smokiness
874
00:30:13,867 --> 00:30:14,867
to the vegetables.
875
00:30:15,567 --> 00:30:17,142
Awesome!
876
00:30:17,166 --> 00:30:19,200
My friends,
it's the Feast of Fire,
877
00:30:19,266 --> 00:30:21,343
and it's a harvest feast.
878
00:30:21,367 --> 00:30:22,543
It's gonna be a good challenge,
879
00:30:22,567 --> 00:30:24,743
because this is
one of my favorite seasons
880
00:30:24,767 --> 00:30:25,800
to cook in.
881
00:30:25,867 --> 00:30:29,000
I love autumn flavors,
root vegetables.
882
00:30:29,066 --> 00:30:32,343
Caramelize that stuff,
add some smoky flavor to it,
883
00:30:32,367 --> 00:30:33,367
it's a win-win.
884
00:30:33,567 --> 00:30:35,142
Absolutely. You're talking
about things like
885
00:30:35,166 --> 00:30:37,700
pumpkins, and squash,
really hearty vegetables,
886
00:30:37,767 --> 00:30:39,300
and really seeing,
once you apply
887
00:30:39,367 --> 00:30:42,042
some live fire, some smoke,
and some char to 'em.
888
00:30:42,066 --> 00:30:44,142
I expect big things
for this harvest dinner.
889
00:30:44,166 --> 00:30:45,767
I can't wait to share it
with my friends.
890
00:30:48,000 --> 00:30:49,843
[Elisa] I'm starting
the pancetta for the sprouts.
891
00:30:49,867 --> 00:30:51,543
I want to render that fat out,
892
00:30:51,567 --> 00:30:52,544
and I'm gonna use that fat
893
00:30:52,568 --> 00:30:54,100
to cook those brussels sprouts.
894
00:30:56,767 --> 00:30:57,443
Yes!
895
00:30:57,467 --> 00:30:58,333
I want to make sure that
896
00:30:58,367 --> 00:31:00,076
the fat side is nice and brown,
897
00:31:00,100 --> 00:31:01,743
so it's got
that nice caramelization,
898
00:31:01,767 --> 00:31:03,487
and that's when I know
I'm ready to flip it,
899
00:31:04,166 --> 00:31:05,767
and finish it
into the hay smoker.
900
00:31:06,567 --> 00:31:08,242
That hay has got some flava!
901
00:31:08,266 --> 00:31:09,266
[sous-chef 1] Right?
902
00:31:11,000 --> 00:31:12,943
Chopped like this?
Or thinner?
903
00:31:12,967 --> 00:31:13,700
Oh, I love that.
904
00:31:13,767 --> 00:31:15,643
- Yeah? Okay.
- Yep, absolutely.
905
00:31:15,667 --> 00:31:18,242
Guanciale, it's
a cured boar cheek,
906
00:31:18,266 --> 00:31:19,500
and it has all the spices
907
00:31:19,567 --> 00:31:21,242
I already know I want
in my pizza,
908
00:31:21,266 --> 00:31:25,343
sage, pepper, and just
those hearty autumn spices.
909
00:31:25,367 --> 00:31:27,567
Oh, I love
that feel of the heat.
910
00:31:30,600 --> 00:31:32,142
[Elisa] It smells amazing.
911
00:31:32,166 --> 00:31:34,326
So, my sous-chef is peeling
the apples, and we're gonna
912
00:31:34,667 --> 00:31:36,543
throw them right onto
that charcoal grill.
913
00:31:36,567 --> 00:31:38,100
Because we have to use
that hay smoke,
914
00:31:38,166 --> 00:31:39,843
I really want to make sure
that it stands out
915
00:31:39,867 --> 00:31:42,042
to the judges,
when they taste my meal.
916
00:31:42,066 --> 00:31:43,343
I'm making a pie
for Fall Harvest,
917
00:31:43,367 --> 00:31:44,700
because ultimately,
918
00:31:44,767 --> 00:31:47,166
what's more harvest-ey
than an apple pie?
919
00:31:48,600 --> 00:31:50,042
We're gonna get some
of that beautiful duck fat
920
00:31:50,066 --> 00:31:51,200
in these mushrooms,
921
00:31:51,266 --> 00:31:53,300
really just highlight that dish.
922
00:31:53,367 --> 00:31:56,443
Okay, I need
the longest tongs I can find.
923
00:31:56,467 --> 00:31:58,200
I can't forget that
I have a technique
924
00:31:58,266 --> 00:31:59,800
I need to use in this feast,
925
00:32:01,100 --> 00:32:03,000
and it's infusing
something with charcoal.
926
00:32:03,900 --> 00:32:05,443
Look at that smoke!
927
00:32:05,467 --> 00:32:08,000
This charcoal-infused
hazelnut vinaigrette
928
00:32:08,066 --> 00:32:10,076
is going to go
on our charred salad.
929
00:32:10,100 --> 00:32:11,343
We're just gonna
let that infuse.
930
00:32:11,367 --> 00:32:13,367
It'll be easy to pick out.
We'll strain it.
931
00:32:15,500 --> 00:32:18,100
[Elisa] So, I take the apples
off of the charcoal grill,
932
00:32:18,166 --> 00:32:19,242
and throw them onto a pan,
933
00:32:19,266 --> 00:32:20,743
with a little bit
of dark brown sugar,
934
00:32:20,767 --> 00:32:22,543
a little bit of salt,
and a little bit of butter.
935
00:32:22,567 --> 00:32:23,544
The apples look amazing.
936
00:32:23,568 --> 00:32:24,843
I'm just gonna let them finish.
937
00:32:24,867 --> 00:32:26,200
I roll out that dough.
938
00:32:26,266 --> 00:32:27,243
I find the quickest thing is,
939
00:32:27,267 --> 00:32:29,300
I'm just gonna slice it,
and fold it over,
940
00:32:29,367 --> 00:32:31,967
and kind of do, like,
a quickie turnover with it.
941
00:32:33,367 --> 00:32:34,367
- It's good.
- Thank you!
942
00:32:36,600 --> 00:32:38,142
[Jenni] For my custard,
I need eggs,
943
00:32:38,166 --> 00:32:39,200
cream,
944
00:32:39,266 --> 00:32:40,443
cornstarch,
945
00:32:40,467 --> 00:32:42,100
{\an8}and sea buckthorn.
946
00:32:42,166 --> 00:32:44,142
{\an8}- Look at this. It's so...
- [sous-chef 2] Yeah,
it looks so gorgeous.
947
00:32:44,166 --> 00:32:45,600
[Jenni] Okay.
948
00:32:45,667 --> 00:32:46,867
I did something really bad.
949
00:32:47,967 --> 00:32:50,000
I put the eggs in first,
for a custard.
950
00:32:50,066 --> 00:32:50,744
[sous-chef 2] Oh!
951
00:32:50,768 --> 00:32:52,500
I put everything in one bowl.
952
00:32:52,567 --> 00:32:55,543
I meant to set the eggs aside,
and temper them gently,
953
00:32:55,567 --> 00:32:57,500
once everything else was cooked.
954
00:32:57,567 --> 00:32:59,242
This is not the way
you make custard.
955
00:32:59,266 --> 00:33:00,443
[sous-chef 2] We'll see
if it works.
956
00:33:00,467 --> 00:33:02,076
[Jenni] We don't have time to...
957
00:33:02,100 --> 00:33:04,180
I'm really worried that
this sea buckthorn custard is
958
00:33:04,266 --> 00:33:05,943
never going to thicken up.
959
00:33:05,967 --> 00:33:08,567
I don't want the judges
eating runny custard.
960
00:33:09,767 --> 00:33:12,443
Fifteen minutes
left, 15 minutes!
961
00:33:12,467 --> 00:33:13,467
[Jenni] Oh, my gosh!
962
00:33:21,266 --> 00:33:22,600
[Jenni] Oh, my gosh!
963
00:33:22,667 --> 00:33:25,242
I don't want the judges
eating runny custard.
964
00:33:25,266 --> 00:33:28,700
{\an8}Normally, the eggs would help
with the thickening process,
965
00:33:28,767 --> 00:33:30,800
but because the eggs
went in at the wrong time,
966
00:33:30,867 --> 00:33:32,800
I need to, kind of,
double the cornstarch,
967
00:33:32,867 --> 00:33:34,967
so I'm hoping it doesn't
end up tasting grainy.
968
00:33:37,000 --> 00:33:38,242
Okay.
969
00:33:38,266 --> 00:33:39,443
[Elisa] Yeah, I'd say
we're getting there.
970
00:33:39,467 --> 00:33:40,743
I'm checking my duck breasts,
971
00:33:40,767 --> 00:33:42,343
{\an8}and they're
a little hotter than I want,
972
00:33:42,367 --> 00:33:43,543
{\an8}and I'm definitely
a little concerned
973
00:33:43,567 --> 00:33:44,710
{\an8}that they are overcooked.
974
00:33:44,734 --> 00:33:46,343
All right. I'm gonna pull
the duck breasts off, to rest.
975
00:33:46,367 --> 00:33:47,527
I know my temperature is hot,
976
00:33:47,767 --> 00:33:49,843
but I'm hoping that
by pulling them off,
977
00:33:49,867 --> 00:33:51,976
and pulling them off the heat,
that they're still gonna
978
00:33:52,000 --> 00:33:53,400
maintain that
beautiful juiciness
979
00:33:53,467 --> 00:33:55,387
because of that beautiful
fat cap that they have.
980
00:33:56,867 --> 00:33:58,600
[in Italian accent]
Pizza, pizza!
981
00:33:58,667 --> 00:33:59,810
Pizzeria!
982
00:33:59,834 --> 00:34:02,843
[in normal voice] This is
my Aunt Ruth's bannock recipe.
983
00:34:02,867 --> 00:34:05,400
I want my pizza crust
to be made of bannock
984
00:34:05,467 --> 00:34:06,743
{\an8}for two reasons.
985
00:34:06,767 --> 00:34:09,500
{\an8}I'm a Metis chef. Bannock
is a big part of my heritage,
986
00:34:09,567 --> 00:34:11,300
and it's super-sturdy,
987
00:34:11,367 --> 00:34:13,443
and super-quick
and easy to make.
988
00:34:13,467 --> 00:34:14,843
[sous-chef 2] It's hot
and juicy.
989
00:34:14,867 --> 00:34:17,000
[Jenni] My squash and tomatoes
are off the firepit.
990
00:34:17,166 --> 00:34:18,400
I'm using this to add
991
00:34:18,467 --> 00:34:20,242
a little bit
more body and flavor
992
00:34:20,266 --> 00:34:22,100
to this lentil pizza sauce.
993
00:34:23,000 --> 00:34:24,643
We have to sauce the pizza,
994
00:34:24,667 --> 00:34:25,967
cut the guanciale,
995
00:34:26,700 --> 00:34:28,076
spread the cheese,
996
00:34:28,100 --> 00:34:30,400
and get that
back on the grill to cook.
997
00:34:32,700 --> 00:34:33,600
[Elisa] Five minutes left!
998
00:34:33,667 --> 00:34:34,976
Duck, delicata.
999
00:34:35,000 --> 00:34:36,543
Okay. You vote for that.
1000
00:34:36,567 --> 00:34:38,543
[Elisa] Now I'm gonna start
assembling my delicata squash.
1001
00:34:38,567 --> 00:34:40,500
I've got my beautiful mixture,
with the couscous,
1002
00:34:40,567 --> 00:34:41,444
and the kale, and the currants,
1003
00:34:41,468 --> 00:34:42,943
and the pomegranate seeds,
1004
00:34:42,967 --> 00:34:44,500
and I just literally fill up
1005
00:34:44,567 --> 00:34:46,700
the natural canal
that the squash have.
1006
00:34:47,467 --> 00:34:49,200
Moment of truth.
1007
00:34:49,266 --> 00:34:50,443
I'm slicing
into my duck breasts,
1008
00:34:50,467 --> 00:34:52,543
and they are
a little bit overdone.
1009
00:34:52,567 --> 00:34:54,543
Still juicy, but not pink.
1010
00:34:54,567 --> 00:34:56,042
I'm really concerned that
that's gonna be
1011
00:34:56,066 --> 00:34:58,800
the clinch for me, and that's
what's gonna send me home.
1012
00:34:58,867 --> 00:35:00,976
We've got two minutes
and three seconds!
1013
00:35:01,000 --> 00:35:03,000
I still have to plate
the root vegetables,
1014
00:35:03,700 --> 00:35:04,843
dress my salad...
1015
00:35:04,867 --> 00:35:07,076
Here, vinaigrette is ready.
1016
00:35:07,100 --> 00:35:09,343
And deal with
this still-runny custard,
1017
00:35:09,367 --> 00:35:10,767
and now it's lumpy,
on top of that.
1018
00:35:12,066 --> 00:35:13,643
- I'm coming in on your right.
- I'm ready for you.
1019
00:35:13,667 --> 00:35:15,242
[Elisa] So, it's time
to plate my apple pie.
1020
00:35:15,266 --> 00:35:16,743
Oh, that looks nice!
1021
00:35:16,767 --> 00:35:17,000
I didn't think I would ever
1022
00:35:17,767 --> 00:35:19,367
bake apple pies
on a barbecue! [chuckles]
1023
00:35:20,100 --> 00:35:22,567
I am loving how this looks.
1024
00:35:24,266 --> 00:35:26,142
I'm just gonna do
a classic [whooshes].
1025
00:35:26,166 --> 00:35:29,100
Behind, grab the basil.
Move that, please.
1026
00:35:29,166 --> 00:35:31,100
We got this. We got this.
We got this.
1027
00:35:32,300 --> 00:35:33,242
[all] Ten,
1028
00:35:33,266 --> 00:35:34,242
nine,
1029
00:35:34,266 --> 00:35:35,266
eight,
1030
00:35:35,500 --> 00:35:36,400
seven,
1031
00:35:36,467 --> 00:35:37,344
six,
1032
00:35:37,368 --> 00:35:38,800
five,
1033
00:35:38,867 --> 00:35:39,643
four,
1034
00:35:39,667 --> 00:35:40,644
three,
1035
00:35:40,668 --> 00:35:41,743
two,
1036
00:35:41,767 --> 00:35:42,767
one!
1037
00:35:45,166 --> 00:35:46,443
[Jenni] I hope my fellow judges
1038
00:35:46,467 --> 00:35:48,347
will appreciate the wild turn
my fall feast made
1039
00:35:51,266 --> 00:35:54,200
to incorporate
some unconventional items,
1040
00:35:54,266 --> 00:35:57,000
and a pizza
in the Fire Masters arena.
1041
00:35:57,066 --> 00:35:58,242
[Elisa] I'm looking at my feast.
1042
00:35:58,266 --> 00:35:59,943
I think I've nailed
the fall flavors.
1043
00:35:59,967 --> 00:36:01,500
It's beautiful. It's colorful.
1044
00:36:01,567 --> 00:36:02,600
But...
1045
00:36:02,667 --> 00:36:03,544
my duck breasts,
1046
00:36:03,568 --> 00:36:04,643
I'm definitely
a little concerned
1047
00:36:04,667 --> 00:36:05,667
that they are overcooked.
1048
00:36:08,300 --> 00:36:10,700
Our first Fall Harvest feast
is here,
1049
00:36:10,767 --> 00:36:11,744
and right off the bat,
1050
00:36:11,768 --> 00:36:12,843
this looks fantastic!
1051
00:36:12,867 --> 00:36:14,843
I'm never gonna
turn down a slice of pizza.
1052
00:36:14,867 --> 00:36:17,000
No. And it definitely
passes the smell test.
1053
00:36:17,266 --> 00:36:18,600
- Yes, it does.
- [chuckles]
1054
00:36:18,667 --> 00:36:20,800
{\an8}[Dylan] This chef has
made for us guanciale pizza,
1055
00:36:20,867 --> 00:36:22,242
{\an8}with squash lentil sauce,
1056
00:36:22,266 --> 00:36:25,242
{\an8}hazelwood-smoked
maple root vegetables,
1057
00:36:25,266 --> 00:36:28,200
charred salad
with charcoal-infused
hazelnut vinaigrette,
1058
00:36:28,266 --> 00:36:30,643
and we'll finish off
with sea buckthorn custard.
1059
00:36:30,667 --> 00:36:32,443
This chef had to infuse charcoal
1060
00:36:32,467 --> 00:36:33,767
into one of their dishes.
1061
00:36:37,667 --> 00:36:40,142
Man, that wild boar guanciale
is good!
1062
00:36:40,166 --> 00:36:41,276
Mmm!
1063
00:36:41,300 --> 00:36:43,300
{\an8}[Eddie] The flavors
of this pizza really work.
1064
00:36:43,367 --> 00:36:45,900
{\an8}The squash and the lentils
have that earthiness,
1065
00:36:45,967 --> 00:36:48,407
{\an8}- but it also has, like,
it's very rich, in a good way.
- Yeah.
1066
00:36:48,667 --> 00:36:49,644
{\an8}But not heavy.
1067
00:36:49,668 --> 00:36:51,100
{\an8}Much lighter than I would expect
1068
00:36:51,166 --> 00:36:53,643
{\an8}a squash lentil sauce to be.
1069
00:36:53,667 --> 00:36:56,242
{\an8}[Eddie] The interesting thing
about this salad, the charcoal
1070
00:36:56,266 --> 00:36:58,500
{\an8}is really coming through
in that vinaigrette.
1071
00:36:58,567 --> 00:37:00,042
And that vinaigrette,
on its own,
1072
00:37:00,066 --> 00:37:01,200
is super-flavorful.
1073
00:37:01,266 --> 00:37:02,343
- [Eddie] Yeah.
- [Dylan] It's sweet,
1074
00:37:02,367 --> 00:37:04,100
it's acidic, it's well-balanced.
1075
00:37:04,166 --> 00:37:07,100
There's some really nice
charred cabbage in this salad
1076
00:37:07,166 --> 00:37:09,700
that's helping that charcoal
to shine through.
1077
00:37:10,767 --> 00:37:11,943
{\an8}[Eddie] The root vegetables,
for me,
1078
00:37:11,967 --> 00:37:12,976
{\an8}are kind of like hit or miss.
1079
00:37:13,000 --> 00:37:15,600
{\an8}Some of the bites are
a little overly charred,
1080
00:37:15,667 --> 00:37:17,107
and you get
that really acrid flavor.
1081
00:37:17,667 --> 00:37:19,976
[Dominique] They're so smoky.
There's no salt.
1082
00:37:20,000 --> 00:37:22,700
It needs some relief, some oil.
1083
00:37:22,767 --> 00:37:24,843
Also, my beet is raw.
1084
00:37:24,867 --> 00:37:27,743
This first Fall Harvest feast
was warming and delicious.
1085
00:37:27,767 --> 00:37:30,007
I'm looking forward to seeing
what we've got for dessert.
1086
00:37:30,867 --> 00:37:33,266
{\an8}This chef has prepared
sea buckthorn custard.
1087
00:37:34,166 --> 00:37:35,166
{\an8}[Eddie] Mmm!
1088
00:37:39,400 --> 00:37:40,400
Ooh, that's sour!
1089
00:37:40,767 --> 00:37:41,843
[Eddie] I like this.
1090
00:37:41,867 --> 00:37:42,844
- [Dylan] Yeah.
- Let me tell you
why I like it.
1091
00:37:42,868 --> 00:37:45,443
I like things that
make me pucker.
1092
00:37:45,467 --> 00:37:47,000
So when I pick it up
and I take a...
1093
00:37:48,867 --> 00:37:50,000
[smacks lips]
1094
00:37:51,367 --> 00:37:52,076
[pops]
1095
00:37:52,100 --> 00:37:53,000
A little pucker.
1096
00:37:53,066 --> 00:37:54,309
[chuckling] Yeah.
1097
00:37:54,333 --> 00:37:57,200
[Dominique] I don't mind that
the custard is a little runny.
1098
00:37:57,266 --> 00:37:59,000
What my issue is,
is it's grainy.
1099
00:37:59,066 --> 00:37:59,867
I, you know...
1100
00:37:59,900 --> 00:38:01,900
Visibly, it's trying
to separate.
1101
00:38:02,900 --> 00:38:03,843
Let's take a look
at what the second chef
1102
00:38:03,867 --> 00:38:04,577
has in store for us.
1103
00:38:04,601 --> 00:38:05,967
- Let's do it.
- Let's do it.
1104
00:38:09,900 --> 00:38:11,943
Our second harvest feast
has landed,
1105
00:38:11,967 --> 00:38:14,142
and it looks like
a farm-to-table dinner to me.
1106
00:38:14,166 --> 00:38:16,200
Yes, it does.
It is absolutely stunning.
1107
00:38:16,266 --> 00:38:18,666
{\an8}[Dylan] This chef has prepared
for us hay-smoked duck breast,
1108
00:38:19,667 --> 00:38:21,943
{\an8}brussels sprouts with pancetta,
1109
00:38:21,967 --> 00:38:24,400
delicata squash stuffed
with couscous, kale,
1110
00:38:24,467 --> 00:38:26,643
currants, and pomegranate seeds,
1111
00:38:26,667 --> 00:38:28,643
and we'll wrap it all up
with smoked apple pies
1112
00:38:28,667 --> 00:38:30,767
with cinnamon whipped cream
and caramel sauce.
1113
00:38:31,467 --> 00:38:32,743
[Dominique] Ooh, yes.
1114
00:38:32,767 --> 00:38:34,343
[Dylan] No shortage
of pancetta in here!
1115
00:38:34,367 --> 00:38:35,467
[Eddie] Mmm-mmm.
1116
00:38:39,367 --> 00:38:41,042
{\an8}[Dylan] Let's talk
about these brussels sprouts.
1117
00:38:41,066 --> 00:38:42,043
It's my favorite dish.
1118
00:38:42,067 --> 00:38:43,400
It's perfectly seasoned.
1119
00:38:43,467 --> 00:38:45,643
The bacon in there
gives it some smokiness.
1120
00:38:45,667 --> 00:38:47,347
[Dominique] Brussels sprouts
scream "fall."
1121
00:38:48,066 --> 00:38:49,543
I'm loving 'em.
1122
00:38:49,567 --> 00:38:50,943
[Eddie] Is anybody feeling
like they want to take
1123
00:38:50,967 --> 00:38:52,242
all of the seasoning and flavor
1124
00:38:52,266 --> 00:38:55,200
from the brussels sprout,
and put it in the squash?
1125
00:38:55,266 --> 00:38:56,276
Definitely.
1126
00:38:56,300 --> 00:38:57,200
{\an8}You get the sweetness
from the currants
1127
00:38:57,266 --> 00:38:58,243
{\an8}and pomegranate seeds,
1128
00:38:58,267 --> 00:39:00,242
but all of the flavors
are muted,
1129
00:39:00,266 --> 00:39:01,543
because there's
no salt in there.
1130
00:39:01,567 --> 00:39:03,042
I agree it needs some salt,
1131
00:39:03,066 --> 00:39:04,743
but I really like it.
1132
00:39:04,767 --> 00:39:07,443
The pumpkin seeds, the currants,
1133
00:39:07,467 --> 00:39:08,843
all of this is
working together for me,
1134
00:39:08,867 --> 00:39:09,900
and the squash has
1135
00:39:09,967 --> 00:39:13,142
a nice, smoky flavor by itself.
1136
00:39:13,166 --> 00:39:14,543
{\an8}[Dylan] I love the flavor
of this duck dish.
1137
00:39:14,567 --> 00:39:17,000
{\an8}Unfortunately,
the duck itself is overcooked.
1138
00:39:17,967 --> 00:39:20,100
The duck dish is
kind of creative to me.
1139
00:39:20,166 --> 00:39:22,076
I'm not getting
hints of the hay smoke
1140
00:39:22,100 --> 00:39:23,800
in my duck dish.
1141
00:39:23,867 --> 00:39:26,500
Hay smoke is really light,
and you need a lot of it
1142
00:39:26,567 --> 00:39:29,042
to make a difference
in the flavor profile.
1143
00:39:29,066 --> 00:39:30,543
Ready to see what's for dessert?
1144
00:39:30,567 --> 00:39:31,567
- Absolutely.
- Yes.
1145
00:39:32,367 --> 00:39:33,743
{\an8}[Dylan] Nothing says
"fall desserts"
1146
00:39:33,767 --> 00:39:34,976
{\an8}like apple pie,
1147
00:39:35,000 --> 00:39:37,042
{\an8}and that's exactly what
this chef has prepared for us.
1148
00:39:37,066 --> 00:39:37,743
{\an8}[Eddie] Oh, wow.
1149
00:39:37,767 --> 00:39:38,500
{\an8}[Dominique] Ooh!
1150
00:39:38,567 --> 00:39:39,643
- Oh, yeah!
- Hmm, hmm, hmm!
1151
00:39:39,667 --> 00:39:40,600
Ooh!
1152
00:39:40,667 --> 00:39:43,042
That is good!
1153
00:39:43,066 --> 00:39:45,843
This has everything
you want in an apple pie.
1154
00:39:45,867 --> 00:39:47,000
This dough is, like, flakey.
1155
00:39:47,767 --> 00:39:48,744
[Dylan] It's sweet.
1156
00:39:48,768 --> 00:39:49,800
It's a little bit tart.
1157
00:39:49,867 --> 00:39:52,042
It's got that cinnamon.
It's got some cream.
1158
00:39:52,066 --> 00:39:53,076
I'm feeling it.
1159
00:39:53,100 --> 00:39:54,743
I really like
the char on the crust.
1160
00:39:54,767 --> 00:39:56,643
I feel like that
was a special touch.
1161
00:39:56,667 --> 00:39:58,943
Another exceptional
Fall Harvest feast
1162
00:39:58,967 --> 00:40:00,000
from our second chef.
1163
00:40:02,700 --> 00:40:04,100
Let's break it down,
plate by plate,
1164
00:40:04,166 --> 00:40:05,209
and see how these chefs did,
1165
00:40:05,233 --> 00:40:07,242
starting with the mains,
our first chef preparing
1166
00:40:07,266 --> 00:40:09,700
{\an8}that bannock pizza
with guanciale,
1167
00:40:09,767 --> 00:40:12,400
{\an8}the second chef
with the duck and mushrooms.
1168
00:40:12,467 --> 00:40:15,200
{\an8}I'm still thinking
about the first chef's pizza.
1169
00:40:15,266 --> 00:40:17,000
{\an8}I just think that was
so creative.
1170
00:40:17,967 --> 00:40:19,700
{\an8}It had tons of flavor.
I mean...
1171
00:40:19,767 --> 00:40:22,643
{\an8}That guanciale was
so good on there.
1172
00:40:22,667 --> 00:40:25,543
{\an8}[Eddie] Duck is just not
a forgiving protein,
1173
00:40:25,567 --> 00:40:27,767
{\an8}and I think the second chef
really overcooked that duck.
1174
00:40:29,100 --> 00:40:30,543
{\an8}Let's take a look at the sides,
1175
00:40:30,567 --> 00:40:31,544
{\an8}the first chef preparing
1176
00:40:31,568 --> 00:40:33,443
{\an8}the hazelwood-smoked
root vegetables,
1177
00:40:33,467 --> 00:40:34,543
{\an8}and the second chef
1178
00:40:34,567 --> 00:40:36,242
{\an8}with those charred
brussels sprouts and pancetta.
1179
00:40:36,266 --> 00:40:37,343
{\an8}[Eddie] I would take
the brussels sprouts
1180
00:40:37,367 --> 00:40:39,242
from the second chef
any day of the week.
1181
00:40:39,266 --> 00:40:41,343
[Dylan] The first chef just
couldn't quite manage
1182
00:40:41,367 --> 00:40:42,500
the different vegetables,
1183
00:40:42,567 --> 00:40:43,976
and the necessary cooking times,
1184
00:40:44,000 --> 00:40:45,976
as some of them
are overcooked and charred,
1185
00:40:46,000 --> 00:40:47,142
and some of them
are not quite cooked.
1186
00:40:47,166 --> 00:40:48,343
[Dominique] Yeah,
most certainly.
1187
00:40:48,367 --> 00:40:49,743
Moving on
to the next set of sides,
1188
00:40:49,767 --> 00:40:50,900
our first chef prepared
1189
00:40:50,967 --> 00:40:53,242
{\an8}that charred salad
with the charcoal vinaigrette,
1190
00:40:53,266 --> 00:40:54,243
{\an8}and the second chef,
1191
00:40:54,267 --> 00:40:55,943
{\an8}with the stuffed
delicata squash.
1192
00:40:55,967 --> 00:40:58,200
{\an8}So, as much as I appreciated
1193
00:40:58,266 --> 00:41:00,600
the salad
with the charred vinaigrette
1194
00:41:00,667 --> 00:41:01,644
from the first chef,
1195
00:41:01,668 --> 00:41:04,076
I really liked
the delicata squash.
1196
00:41:04,100 --> 00:41:06,800
I really wish the second chef
would have done a better job
1197
00:41:06,867 --> 00:41:08,400
of seasoning the squash,
1198
00:41:08,467 --> 00:41:11,343
but conceptually,
I really enjoyed it.
1199
00:41:11,367 --> 00:41:13,543
[Dylan] The first chef had
a well-seasoned salad,
1200
00:41:13,567 --> 00:41:15,142
so it was full of flavor.
1201
00:41:15,166 --> 00:41:16,343
But when you break down
1202
00:41:16,367 --> 00:41:17,767
the presentation
and the creativity,
1203
00:41:18,066 --> 00:41:19,843
- I've got to hand
those two categories...
- Yeah.
1204
00:41:19,867 --> 00:41:21,543
- to the second chef,
and the stuffed squash.
- [Eddie] Hmm.
1205
00:41:21,567 --> 00:41:22,300
[Dominique] I agree.
1206
00:41:22,367 --> 00:41:23,400
Man, that's tough.
1207
00:41:23,467 --> 00:41:24,743
{\an8}[Dylan] Let's move on
to the desserts,
1208
00:41:24,767 --> 00:41:27,443
{\an8}our first chef preparing
that sea buckthorn custard,
1209
00:41:27,467 --> 00:41:29,543
{\an8}and the second chef
with that apple pie.
1210
00:41:29,567 --> 00:41:30,800
- Come on!
- Come on!
1211
00:41:30,867 --> 00:41:33,843
- Come on, that apple pie
was special!
- [Dylan] Yeah.
1212
00:41:33,867 --> 00:41:35,343
[Eddie] That's one
of the better desserts
1213
00:41:35,367 --> 00:41:36,643
I've had
in the Fire Masters arena.
1214
00:41:36,667 --> 00:41:39,943
It was so good! I mean,
it hit all the spots for me.
1215
00:41:39,967 --> 00:41:41,443
Although I really
loved the flavor
1216
00:41:41,467 --> 00:41:43,700
of the first chef's
sea buckthorn custard,
1217
00:41:43,767 --> 00:41:45,007
they definitely missed the mark
1218
00:41:45,066 --> 00:41:46,100
on the execution.
1219
00:41:46,166 --> 00:41:47,286
For me, it was all one note.
1220
00:41:47,567 --> 00:41:49,443
It was a little sour.
I didn't enjoy it.
1221
00:41:49,467 --> 00:41:50,444
Well, my friends,
1222
00:41:50,468 --> 00:41:52,242
two Fall Harvest feasts
that really captured
1223
00:41:52,266 --> 00:41:53,700
the bounty of the season.
1224
00:41:53,767 --> 00:41:55,047
I think we've made our decision.
1225
00:41:55,467 --> 00:41:56,743
- I think we have.
- We have.
1226
00:41:56,767 --> 00:41:57,927
Let's call the chefs back in.
1227
00:42:04,000 --> 00:42:04,977
[Elisa] I'm really nervous.
1228
00:42:05,001 --> 00:42:06,242
I don't know what
Chef Jenni has made,
1229
00:42:06,266 --> 00:42:07,743
and, you know,
and the unknown is
1230
00:42:07,767 --> 00:42:09,042
always a little bit
of insecurity.
1231
00:42:09,066 --> 00:42:10,743
[Jenni] I'm about
to find out whether
1232
00:42:10,767 --> 00:42:13,500
Chef Elisa's winning streak
is going to continue,
1233
00:42:13,567 --> 00:42:15,367
or whether I'll be
the Fire Master tonight.
1234
00:42:17,266 --> 00:42:20,300
Chefs, both
of your Fall Harvest feasts
1235
00:42:20,367 --> 00:42:21,700
were the type of meals we would
1236
00:42:21,767 --> 00:42:23,900
gather together to eat
again and again.
1237
00:42:25,000 --> 00:42:26,643
In the first feast, we thought
1238
00:42:26,667 --> 00:42:30,000
the wild boar guanciale pizza
was spectacular!
1239
00:42:30,066 --> 00:42:31,066
However, we felt the cook
1240
00:42:31,567 --> 00:42:33,242
on the smoked root vegetables
1241
00:42:33,266 --> 00:42:34,600
was inconsistent.
1242
00:42:34,667 --> 00:42:36,242
In the second feast, we thought
1243
00:42:36,266 --> 00:42:37,743
the brussels sprouts
with pancetta
1244
00:42:37,767 --> 00:42:38,800
were outstanding.
1245
00:42:38,867 --> 00:42:41,100
However, we felt
the hay-smoked duck
1246
00:42:41,166 --> 00:42:42,500
was a touch overcooked.
1247
00:42:42,567 --> 00:42:43,976
And, while both of your feasts
1248
00:42:44,000 --> 00:42:46,743
were plentiful,
with delicious fall flavors,
1249
00:42:46,767 --> 00:42:48,567
there can only be one winner.
1250
00:42:49,600 --> 00:42:52,100
And tonight's winning feast is
1251
00:42:56,600 --> 00:42:57,500
the second feast,
1252
00:42:57,567 --> 00:42:58,643
with the roasted
brussels sprouts,
1253
00:42:58,667 --> 00:43:00,443
and the stuffed delicata squash!
1254
00:43:00,467 --> 00:43:01,467
[all applauding]
1255
00:43:02,000 --> 00:43:03,142
- Good fight!
- [both chuckle]
1256
00:43:03,166 --> 00:43:06,200
I am the Fire Master champion!
1257
00:43:06,266 --> 00:43:07,843
[Dylan] Congratulations,
Chef Elisa!
1258
00:43:07,867 --> 00:43:10,343
You have won $10,000,
1259
00:43:10,367 --> 00:43:13,042
and the title of today's
Fire Masters champion.
1260
00:43:13,066 --> 00:43:13,743
Well done!
1261
00:43:13,767 --> 00:43:14,644
[all applauding]
1262
00:43:14,668 --> 00:43:16,743
Good for you!
I'm so happy for you!
1263
00:43:16,767 --> 00:43:19,000
I love cooking
against strong competition.
1264
00:43:19,066 --> 00:43:20,100
I don't mind losing,
1265
00:43:20,166 --> 00:43:22,900
if the dish is a standout dish,
1266
00:43:22,967 --> 00:43:24,743
{\an8}and the competitor
has heart, soul,
1267
00:43:24,767 --> 00:43:26,142
{\an8}and is a champion.
1268
00:43:26,166 --> 00:43:27,500
{\an8}Good job. Whoo-hoo!
1269
00:43:27,567 --> 00:43:28,600
{\an8}Thank you.
1270
00:43:28,667 --> 00:43:29,943
{\an8}- Congratulations, chef.
- Thank you so much.
1271
00:43:29,967 --> 00:43:30,976
{\an8}- [Dylan] Excellent cook.
- I had fun.
1272
00:43:31,000 --> 00:43:32,076
{\an8}I'm super-proud
of myself, you know?
1273
00:43:32,100 --> 00:43:34,242
{\an8}I came in here, ultimately,
to challenge myself,
1274
00:43:34,266 --> 00:43:36,443
{\an8}and show my daughter that
if you put your mind to it,
1275
00:43:36,467 --> 00:43:38,000
{\an8}you can do anything,
and here I am,
1276
00:43:38,066 --> 00:43:39,443
{\an8}a Fire Master champion!
1277
00:43:39,467 --> 00:43:40,444
{\an8}[Dylan] Great cook as well.
1278
00:43:40,468 --> 00:43:41,500
{\an8}Guanciale.
1279
00:43:41,567 --> 00:43:42,643
{\an8}[chuckling] Guanciale is right!
1280
00:43:42,667 --> 00:43:44,100
{\an8}That pizza was...
Oh, my gosh!
1281
00:43:44,166 --> 00:43:45,566
{\an8}- That pizza was so good!
- So good!