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Welcome to Fire Masters,
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where three chefs
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will take on three blazing
culinary challenges.
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Oh, dangerous move.
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Yeah, buddy.
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[Dylan Benoit] Two will
be eliminated.
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And the last chef standing
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will go head-to-head
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against one of our
Fire Masters judges,
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battling for the chance
to win $10,000.
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- Nice.
- [Dylan] And to earn
their place
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as a Fire Masters champion.
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The dish is really
missing acidity.
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Absolutely amazing.
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- [Dylan] Speed.
- Let's go.
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- [Dylan] Skill.
- [Jonathan Till] Beautiful.
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[Dylan] Scorching competition.
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This is Fire Masters.
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Three chefs think
they can bring the heat
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and battle it
out to become the next
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Fire Masters champion.
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{\an8}Let's meet them.
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{\an8}First up, Jonathan Till
from Washington, D.C.
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{\an8}I'm the owner
of Heritage Foraging
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{\an8}and a chef
at Blagden Hospitality.
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I love being out in the woods,
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so I spend a lot of time
camping and foraging.
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All you need is
a couple good ingredients
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and, you know, a nice hot fire
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with some good wood
and you can make
amazing dishes.
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I'm ready to get
out there and cook
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and just show everyone
what I got.
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And, you know,
maybe win $10,000.
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Hi, judges.
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Next, Aaron Crawford
from Winnipeg, Manitoba.
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I'm the executive chef
at Pine Ridge Golf Club.
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{\an8}I've been cooking
for over ten years now,
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working from fast food
to fine dining
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and everything else in between.
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I love what I do
and I hope it translates
into my food.
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I'm the next
Fire Masters champion
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because I'm a great chef.
[chuckles]
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Hey, chefs.
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And last, Jeff Zhou
from Toronto, Ontario.
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{\an8}Being trained
in Italian cuisine,
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I feel confident
going into this.
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I love cooking because
I love that I can use
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my creativity in different ways
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to express myself.
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I'm super excited.
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Let's go.
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Hi, chefs.
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Chefs, welcome to Fire Masters.
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Here's how it's all going down.
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There will be three rounds
of competition.
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In the first two rounds,
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you'll be competing against
one another.
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And at the end
of each of these rounds,
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one of you will be going home.
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In the third and final round,
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the last chef standing
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will go head-to-head
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against one of our
Fire Masters judges,
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for the chance to win $10,000
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and the title of today's
Fire Masters champion.
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Speaking of judges,
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here's who you'll need
to impress.
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Chef Dale MacKay
is the chef and co-owner
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of the celebrated
Grassroots Restaurant Group
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in Saskatchewan.
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{\an8}Hello, chefs.
Welcome to Fire Masters.
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- Hi, chef.
- Hello, chef.
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[Dylan] Chef Connie DeSousa
is an accomplished chef,
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butcher and co-owner
of Char restaurant group
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including the award winning
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Char Cut Italian Roast House
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and Char Bar
in Calgary, Alberta.
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{\an8}Hi, chefs. Good luck today.
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[all] Thank you, chef.
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[Dylan] Chef Eddie Jackson
is a celebrity chef,
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cookbook author
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and the owner
of Rosehill Beer Garden
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in Houston, Texas.
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{\an8}Hope you guys
brought your A game.
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[all] Yes.
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Chefs, I hope you're ready
for some fierce competition
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because it's time
to heat things up.
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In this first wildfire round,
you'll create a dish
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that shows your personality
on a plate.
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You'll each have your own
top of the line grill station
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and use of our
Fire Masters firepit.
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As well as access
to our fully stocked
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and stacked pantry.
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Your dish will be judged
on three things.
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Presentation, creativity
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and, of course, taste.
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Chefs, are you ready?
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- [both] Yeah.
- Let's do it.
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You've got 30 minutes
on the clock
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and your time starts now.
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{\an8}-[judges clapping]
-[Connie DeSousa]
Come on, chefs.
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{\an8}Good job. Go for it.
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{\an8}For my signature dish,
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{\an8}I'm making grilled branzino
with smoked scallop sauce
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and charred leek and potatoes.
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Let's go.
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First, I put butter,
cream and scallops
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in the charcoal grill.
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That's all gonna go
in my smoked scallop puree.
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Next, I need to butterfly
my branzino.
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I'm cutting the spine
out so there's no bones
in the fish.
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I wanna cook it as a whole fish.
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That way, it stays together.
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I worked at a pescatarian
restaurant for five years
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and I love how the fish tastes
when you grill it.
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[Dale MacKay] Branzino's
a very versatile fish
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for cooking over fires.
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Got lovely, lovely skin.
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You can crisp it up
and it's got beautiful
white flesh.
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It takes on smoke really nice.
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Beautiful.
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For my signature dish,
I'm making dukkah crusted lamb
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with a charred carrot puree
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and pomegranate gastrique.
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It's my signature dish
because I make it
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{\an8}all the time in my restaurant
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{\an8}and it's a huge hit.
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Yeah, buddy.
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Fresh out the gate,
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I need to season
my lamb chops with some salt.
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I just wanna get
a nice sear
using the firepit,
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get a little bit
of smoke on there.
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And I need to get
my carrots on the fire.
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Okay, that's good.
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Next, I'm gonna start
working on my dukkah.
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Dukkah is a Middle Eastern
mixture of spices and nuts,
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typically black and white
sesame seeds,
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cumin, coriander and pistachios.
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I like to put
in pumpkin seeds as well.
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Put my own little spin on it.
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I wanna toast everything
before crusting my lamb.
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It's gonna incorporate
a much better,
stronger flavor.
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[Jonathan] Quail.
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My signature dish
is saba marinated quail
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{\an8}with smoked mushroom succotash.
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This is one of the first things
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that I did
at one of the restaurants
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that I worked at.
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Right away,
I start on the quail.
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I'm gonna spatchcock it.
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You take out the backbone,
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spread it open
and take out the ribs,
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so you can lay
out the bird flat.
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Think spatchcocking those quail
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is a really smart play
for Chef Jonathan.
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It's gonna cook super quick,
super evenly.
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- Definitely a wise choice.
- Mmm-hmm.
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[Jonathan] Once I finish
with the quail,
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{\an8}I grab saba for my marinade.
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{\an8}Kind of tastes like prunes
a little bit
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{\an8}and it goes great
with the game of the quail.
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I add shallots
and some fines herbes
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and let it marinate.
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Good, good, good.
We got this.
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[Dylan] Chefs, we're halfway
through the cook.
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Only 15 minutes remaining.
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[Jeff] I flip the fish
skin side up
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and I season it
with oil and salt.
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Fish is gonna
go on the grill now.
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First, I add some oil
to my firing grate.
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This is gonna get nice and hot
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and give me that
crispy skin I want.
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Fish is on.
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Let's go.
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Next, I'm putting
the potatoes and leeks
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in a cast iron pan.
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I want these leeks
to be deeply charred.
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This is a tough vegetable
and it can take it.
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Oh, yeah. There it is.
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[Aaron] I check
on my lamb chops.
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The sear's looking great.
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Yeah, buddy.
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But I'm worried that
if I leave them on too long,
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they're gonna overcook.
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So, I'm taking my lamb chops
off that hot pit.
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It's time to start
crusting my lamb.
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So, I'm gonna coat it
with a little bit corn syrup
on the outside.
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And then I'm gonna
roll it in the dukkah.
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Okay, that's ready to go.
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I put them into the top shelf
of the barbecue,
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to, kind of, act like an oven.
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Okay.
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[Jonathan] I grab my onions,
peppers and zucchini
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'cause that's gonna be
one of the foundations
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{\an8}for my succotash.
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{\an8}Today, I'll be making
my own version
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{\an8}of succotash with mushrooms.
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King trumpet's
a big meaty mushroom
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and the enoki
and beech mushrooms
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both have a really nice
texture and flavor to them
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and soak up a lot of the smoke.
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Get in there.
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Next, I'm gonna put
together, my carrot puree.
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I'm chopping the carrots
and putting them in a pan
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with some cream.
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This is gonna help
finish the cook
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and then I'm gonna use
that liquid in my puree.
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Give it a go
on the base of my plate.
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Gonna be nice and aromatic.
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Add a little creamy component.
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I add butter, salt
and some apple cider vinegar.
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And I'm gonna top if off
with a little cumin
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'cause there's some
in the dukkah
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and it's gonna tie
the whole dish together.
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Ten minutes left, chefs.
Time to hustle.
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[Jonathan]
With ten minutes to go,
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I need to take my quail
over to the firepit.
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It's a very hot fire.
It's very risky.
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With the sugars in there
and just how small
the quail is,
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it can dry out very quickly
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if you don't pay attention to it
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and then you're eating sawdust.
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So, I raise the bar
up, let the meat caramelize
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and then I flip it over.
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Oh, yeah.
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Get some crisp marks on there.
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[Jeff] Oh, yeah.
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Beautiful, beautiful.
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I get a nice color on there,
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so I'm taking my fish
off of the firepit
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and putting it
on the top rack of the grill
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because I want that top side
to be nice and juicy
and moist.
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Nice.
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Next, I wanna make
my smoked scallop sauce.
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I take my shallots
and smoked scallops
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and I add white wine,
the smoked cream
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and the smoked butter.
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Beautiful.
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I think those
are very smart choices.
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Especially with the fish,
like the branzino,
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which is very delicate.
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It needs some richness
to go with it.
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On the lamb chop,
the cook I'm looking for
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about a medium rare to medium.
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That should be fine.
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So, I pull them
off and let them rest.
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And I'm about to work
on my pomegranate gastrique.
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Gastrique is a French sauce,
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using caramelized sugar
and vinegar
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and in this case,
I'm using merlot
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and pomegranate juice.
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Because I love
pairing that flavor with lamb.
253
00:08:30,667 --> 00:08:32,067
First, I wanna reduce it
to a syrup.
254
00:08:32,667 --> 00:08:34,600
And then I add
a little bit of sugar.
255
00:08:34,667 --> 00:08:36,400
Oh, no. That's not good.
256
00:08:36,467 --> 00:08:38,300
I'm moving so fast
that I accidentally dumped
257
00:08:38,367 --> 00:08:39,443
way too much sugar in there.
258
00:08:39,467 --> 00:08:40,467
[Dylan] Six minutes.
259
00:08:41,200 --> 00:08:42,343
I can't use it.
260
00:08:42,367 --> 00:08:43,843
My gastrique's not gonna
make it to the plate.
261
00:08:43,867 --> 00:08:44,867
I gotta start over.
262
00:08:50,066 --> 00:08:51,209
{\an8}I'm freaking out.
263
00:08:51,233 --> 00:08:52,843
{\an8}My gastrique's not gonna
make it to the plate.
264
00:08:52,867 --> 00:08:55,000
With five minutes left,
I have to make a new gastrique
265
00:08:55,066 --> 00:08:56,266
and let it cook down
266
00:08:56,367 --> 00:08:57,643
and just hope for the best.
267
00:08:57,667 --> 00:08:59,107
Come on, come on, come on.
Get going.
268
00:09:00,767 --> 00:09:02,943
[Dylan] Chefs, you've got
three minutes left.
269
00:09:02,967 --> 00:09:04,266
[Jonathan] Nice.
270
00:09:04,300 --> 00:09:05,643
I'm finishing
building the layers
of flavor
271
00:09:05,667 --> 00:09:07,100
in my succotash.
272
00:09:07,166 --> 00:09:09,006
The mushrooms have already
picked up the smoke.
273
00:09:09,100 --> 00:09:10,643
I need a little acid
to counteract that
274
00:09:10,667 --> 00:09:12,100
so I use the sherry vinegar.
275
00:09:12,166 --> 00:09:14,300
And I also want
some floralness
for the summer,
276
00:09:14,367 --> 00:09:16,166
so I throw a handful
of fresh herbs in there.
277
00:09:16,266 --> 00:09:18,000
Oh, man, those colors
are beautiful.
278
00:09:18,166 --> 00:09:19,266
Start plating.
279
00:09:20,900 --> 00:09:23,166
I take my quail.
It's nicely caramelized.
280
00:09:23,266 --> 00:09:24,266
We got this.
281
00:09:25,767 --> 00:09:27,142
[Dylan] Chefs, you've got
two minutes left.
282
00:09:27,166 --> 00:09:28,843
This is it.
283
00:09:28,867 --> 00:09:29,744
Beautiful.
284
00:09:29,768 --> 00:09:30,843
I'm checking the branzino
285
00:09:30,867 --> 00:09:33,700
and the skin
is exactly where I want it.
286
00:09:33,767 --> 00:09:35,500
{\an8}It's crispy, it's golden
287
00:09:35,567 --> 00:09:37,000
{\an8}and it's ready to go on a plate.
288
00:09:39,266 --> 00:09:41,000
[Dylan] Chefs, only
one minute left.
289
00:09:41,066 --> 00:09:42,546
Come on, let's go,
let's go, let's go.
290
00:09:43,600 --> 00:09:45,242
I'm cutting into the lamb.
291
00:09:45,266 --> 00:09:46,333
No.
292
00:09:46,367 --> 00:09:48,000
And I see that it's
a little bit under.
293
00:09:48,066 --> 00:09:50,343
But I've got no time.
I gotta keep plating.
294
00:09:50,367 --> 00:09:53,100
[all] Ten, nine, eight,
295
00:09:53,166 --> 00:09:56,100
seven, six, five,
296
00:09:56,166 --> 00:09:59,900
four, three, two, one.
297
00:10:00,000 --> 00:10:00,944
Time's up, chefs.
298
00:10:00,968 --> 00:10:02,142
- Nice job, chefs.
- [Connie] Good job, chefs.
299
00:10:02,166 --> 00:10:03,400
[judges clapping]
300
00:10:03,467 --> 00:10:06,343
[Jeff] I look at my dish.
To me, it looks beautiful.
301
00:10:06,367 --> 00:10:09,166
But I hope that
the flavors will come through.
302
00:10:09,266 --> 00:10:10,443
[Aaron] I think I have
the winning dish.
303
00:10:10,467 --> 00:10:11,843
The flavors are
definitely there.
304
00:10:11,867 --> 00:10:13,567
The use of the arena is there.
305
00:10:13,667 --> 00:10:15,700
{\an8}The only thing that's
working against me right now,
306
00:10:15,767 --> 00:10:17,467
is the doneness of my lamb.
307
00:10:17,567 --> 00:10:19,042
[Jonathan] I'm happy
with what I made.
308
00:10:19,066 --> 00:10:21,100
I hope the judges
are most impressed
309
00:10:21,166 --> 00:10:22,467
by my ingredients.
310
00:10:22,500 --> 00:10:25,100
{\an8}It's not a dish
that you would generally
see everyday.
311
00:10:30,867 --> 00:10:33,142
Chef Jonathan.
Please tell us what you've
made for the judges.
312
00:10:33,166 --> 00:10:35,100
{\an8}[Jonathan] I made
saba marinated quail
313
00:10:35,166 --> 00:10:37,567
{\an8}with smoked mushroom succotash.
314
00:10:43,967 --> 00:10:46,100
Chef Jonathan, you got
some great caramelization
315
00:10:46,166 --> 00:10:47,667
on the quail
without overcooking it,
316
00:10:47,767 --> 00:10:49,087
which obviously is
the tricky part
317
00:10:49,367 --> 00:10:50,266
when it comes to quail.
318
00:10:50,367 --> 00:10:51,400
I really enjoy the sauce.
319
00:10:51,467 --> 00:10:52,943
It's got some really nice
sweetness to it.
320
00:10:52,967 --> 00:10:54,543
I gotta tell you,
I'm from the south,
321
00:10:54,567 --> 00:10:56,166
I'm a sucker for succotash.
322
00:10:56,266 --> 00:10:58,667
- [chuckles]
- And this is a very
successful succotash.
323
00:10:58,767 --> 00:10:59,700
For me though,
324
00:10:59,767 --> 00:11:01,743
I feel like this plate
is screaming
325
00:11:01,767 --> 00:11:03,400
for citrus or something.
326
00:11:03,467 --> 00:11:04,543
'Cause you have
these sweet notes.
327
00:11:04,567 --> 00:11:05,643
You have these smoky notes.
328
00:11:05,667 --> 00:11:07,543
I really wanna try
to brighten this plate up.
329
00:11:07,567 --> 00:11:08,467
All right, thanks, chef.
330
00:11:08,567 --> 00:11:09,467
Thank you very much, chef.
331
00:11:09,567 --> 00:11:11,000
Thanks, judges.
332
00:11:11,100 --> 00:11:13,142
I'm happy with the quail
and how it came out.
333
00:11:13,166 --> 00:11:14,843
But I agree with Chef Eddie.
334
00:11:14,867 --> 00:11:16,567
The plate did need
a little more citrus.
335
00:11:16,667 --> 00:11:18,000
I hope this doesn't
send me home.
336
00:11:20,166 --> 00:11:22,300
Chef Aaron, please tell us
about your signature dish.
337
00:11:22,367 --> 00:11:24,443
{\an8}[Aaron] So I've prepared
a dukkah crusted
rack of lamb,
338
00:11:24,467 --> 00:11:25,667
{\an8}with charred carrot puree
339
00:11:25,767 --> 00:11:26,943
{\an8}and pomegranate gastrique.
340
00:11:26,967 --> 00:11:28,900
This is a really nice looking
plate of food.
341
00:11:29,000 --> 00:11:30,000
Thank you.
342
00:11:35,000 --> 00:11:37,800
Chef Aaron, I really love
the Egyptian feel
343
00:11:37,867 --> 00:11:39,443
that you used with the dukkah.
344
00:11:39,467 --> 00:11:40,500
But I do have to say,
345
00:11:40,567 --> 00:11:42,242
although it's seasoned
really well,
346
00:11:42,266 --> 00:11:45,100
mine was just
a little bit undercooked.
347
00:11:45,166 --> 00:11:47,100
[Dale] My lamb actually
was cooked quite nicely.
348
00:11:47,166 --> 00:11:48,686
I think the side
stands up really well,
349
00:11:49,066 --> 00:11:49,944
with it as well.
350
00:11:49,968 --> 00:11:51,567
And I do love the puree.
351
00:11:51,667 --> 00:11:52,776
It's really refined.
352
00:11:52,800 --> 00:11:54,500
[Connie] Carrying the cumin
from the dukkah
353
00:11:54,567 --> 00:11:56,000
into your carrot puree,
354
00:11:56,066 --> 00:11:57,467
I thought was really smart
as well.
355
00:11:57,567 --> 00:11:59,667
Made it, kind of, tie
everything together.
356
00:11:59,767 --> 00:12:01,467
And your pomegranate gastrique
357
00:12:01,567 --> 00:12:03,743
was the perfect balance
of acidity
358
00:12:03,767 --> 00:12:05,567
to really, kind of, complement
this dish
359
00:12:05,667 --> 00:12:07,266
because the lamb is very rich.
360
00:12:07,367 --> 00:12:09,076
- Thank you very much, chef.
- Thank you, chefs.
361
00:12:09,100 --> 00:12:10,142
[Aaron] I'm really happy
with the flavors
362
00:12:10,166 --> 00:12:11,343
I put forward today.
363
00:12:11,367 --> 00:12:13,667
I hope that is enough
to get me into the next round.
364
00:12:15,967 --> 00:12:18,327
Chef Jeff, please tell us
about what you made
for the judges.
365
00:12:18,467 --> 00:12:19,843
{\an8}[Jeff] Today, we have
a grilled branzino
366
00:12:19,867 --> 00:12:21,400
{\an8}with a smoked scallop sauce
367
00:12:21,467 --> 00:12:24,600
{\an8}and charred leek
and fingerling potatoes.
368
00:12:24,667 --> 00:12:25,843
Trying to see if I have a hook
369
00:12:25,867 --> 00:12:27,100
to hang this on my wall.
370
00:12:27,166 --> 00:12:28,643
- Man, this looks
like a work of art.
- [Connie laughs]
371
00:12:28,667 --> 00:12:29,667
Thank you.
372
00:12:34,600 --> 00:12:37,467
Chef Jeff, you have
masterfully prepared
373
00:12:37,567 --> 00:12:38,467
your protein.
374
00:12:38,567 --> 00:12:39,900
I love that you took the time
375
00:12:40,000 --> 00:12:42,200
to take a rack and warm it up
376
00:12:42,266 --> 00:12:44,343
to cook your
branzino skin perfectly.
377
00:12:44,367 --> 00:12:46,100
Mine was crispy.
378
00:12:46,166 --> 00:12:47,900
And the char
that you've developed
379
00:12:48,000 --> 00:12:49,843
on your leeks, is perfect.
380
00:12:49,867 --> 00:12:52,000
It just brings
out the sweetness of them.
381
00:12:52,100 --> 00:12:53,467
And it makes them
nice and tender.
382
00:12:53,567 --> 00:12:55,443
They almost melt in your mouth.
383
00:12:55,467 --> 00:12:56,643
I like the scallop cream.
384
00:12:56,667 --> 00:12:57,900
I think it is creative.
385
00:12:58,000 --> 00:12:59,600
But, the one thing
I have to say is
386
00:12:59,667 --> 00:13:01,300
that the dish
is really missing acidity
387
00:13:01,367 --> 00:13:02,700
to really cut through
that cream.
388
00:13:02,767 --> 00:13:05,042
I think putting some
other fresh herbs on there too
389
00:13:05,066 --> 00:13:07,000
would definitely brighten
the whole dish up.
390
00:13:07,066 --> 00:13:08,043
- Thank you, chef.
- Thank you.
391
00:13:08,067 --> 00:13:09,367
And thank you, chefs.
392
00:13:09,467 --> 00:13:10,543
The judges need
a couple of minutes
393
00:13:10,567 --> 00:13:11,544
to discuss what they've tasted.
394
00:13:11,568 --> 00:13:13,000
We'll call you back shortly.
395
00:13:13,066 --> 00:13:14,443
[Jeff] I hope to stay
in this competition
396
00:13:14,467 --> 00:13:16,943
because I have
a lot more to showcase.
397
00:13:16,967 --> 00:13:18,000
But at this point,
398
00:13:18,166 --> 00:13:19,767
it's all in the judges' hands.
399
00:13:21,667 --> 00:13:22,743
Wow, judges.
400
00:13:22,767 --> 00:13:25,467
That was a tight wildfire round.
401
00:13:25,567 --> 00:13:27,443
{\an8}What did you think
about Chef Jonathan's
signature dish?
402
00:13:27,467 --> 00:13:30,242
{\an8}His quail was expertly butchered
403
00:13:30,266 --> 00:13:31,900
and expertly prepared.
404
00:13:32,000 --> 00:13:34,200
He got just enough
char on the skin.
405
00:13:34,266 --> 00:13:35,743
The succotash also had
406
00:13:35,767 --> 00:13:37,567
some char and some smoke to it.
407
00:13:37,667 --> 00:13:38,943
I do think that his plate
408
00:13:38,967 --> 00:13:41,000
was screaming for
some type of citrus
409
00:13:41,066 --> 00:13:42,367
because it didn't have that pop
410
00:13:42,467 --> 00:13:44,200
of just freshness
that I was looking for.
411
00:13:44,266 --> 00:13:46,242
{\an8}Tell me your thoughts
on Chef Aaron's
signature dish.
412
00:13:46,266 --> 00:13:47,900
{\an8}[Eddie] It was
seasoned very well.
413
00:13:48,000 --> 00:13:49,242
{\an8}[Connie] The char
that he developed
414
00:13:49,266 --> 00:13:50,667
{\an8}on his carrot puree,
415
00:13:50,767 --> 00:13:52,042
incorporating the cumin,
416
00:13:52,066 --> 00:13:53,543
to really tie in with the dukkah
417
00:13:53,567 --> 00:13:55,100
that he crusted his lamb with,
418
00:13:55,200 --> 00:13:56,576
- it was so delicious.
- [Eddie] Yeah, yeah.
419
00:13:56,600 --> 00:13:59,800
We get to the lamb,
which is the star
of the plate.
420
00:13:59,867 --> 00:14:01,500
But it was so
inconsistently cooked,
421
00:14:01,567 --> 00:14:02,544
throughout our three plates.
422
00:14:02,568 --> 00:14:04,300
Let's talk about
Chef Jeff's dish.
423
00:14:04,367 --> 00:14:06,042
{\an8}[Connie] Perfectly cooked fish.
424
00:14:06,066 --> 00:14:07,343
{\an8}Perfectly butchered.
425
00:14:07,367 --> 00:14:09,000
{\an8}I didn't have
one pin bone in mine.
426
00:14:09,100 --> 00:14:12,000
{\an8}And his scallop sauce
was uber creative.
427
00:14:12,066 --> 00:14:13,743
My only problem with it was
428
00:14:13,767 --> 00:14:14,900
it was a little bit one note
429
00:14:15,000 --> 00:14:16,042
- throughout the whole dish.
- [Eddie] Yeah.
430
00:14:16,066 --> 00:14:18,000
If you don't have
that burst of acidity,
431
00:14:18,166 --> 00:14:19,567
it's gonna fall a bit flat.
432
00:14:19,667 --> 00:14:21,242
But what a gorgeous
looking plate.
433
00:14:21,266 --> 00:14:22,100
- [Connie] Mmm-hmm.
- Well, judges,
434
00:14:22,166 --> 00:14:24,343
an incredibly competitive round,
435
00:14:24,367 --> 00:14:26,266
but have you made a decision?
436
00:14:26,367 --> 00:14:27,700
[all] Yes.
437
00:14:27,767 --> 00:14:28,927
Let's call the chefs back in.
438
00:14:37,767 --> 00:14:40,166
Chefs, in this wildfire round,
439
00:14:40,266 --> 00:14:41,843
you were asked
to create a signature dish
440
00:14:41,867 --> 00:14:44,700
that showcases
who you are as a chef.
441
00:14:44,767 --> 00:14:48,000
Judges, whose signature dish
was the best in this round?
442
00:14:48,867 --> 00:14:51,266
The chef
with the best dish is...
443
00:14:54,667 --> 00:14:55,743
Chef Jeff.
444
00:14:55,767 --> 00:14:58,443
[all clapping]
445
00:14:58,467 --> 00:15:00,100
Congratulations, Chef Jeff.
446
00:15:00,166 --> 00:15:02,500
You will have an advantage
heading into the next round.
447
00:15:02,567 --> 00:15:04,100
Thank you. Wow.
448
00:15:04,166 --> 00:15:06,443
Judges, it's down
to Chef Jonathan
449
00:15:06,467 --> 00:15:07,700
and Chef Aaron.
450
00:15:07,767 --> 00:15:09,343
Who will you be sending home?
451
00:15:09,367 --> 00:15:11,967
The chef who will
be going home is...
452
00:15:19,200 --> 00:15:21,166
Judges, it's down
to Chef Jonathan,
453
00:15:21,266 --> 00:15:24,300
with his grilled quail
and smoked mushroom succotash
454
00:15:24,367 --> 00:15:26,467
and Chef Aaron
with his dukkah crusted lamb
455
00:15:26,567 --> 00:15:28,242
and charred carrot puree.
456
00:15:28,266 --> 00:15:29,900
Who will you be sending home?
457
00:15:30,000 --> 00:15:32,600
The chef who will
be going home is...
458
00:15:35,166 --> 00:15:36,900
Chef Aaron.
459
00:15:37,000 --> 00:15:38,500
Can't win them all.
[chuckles]
460
00:15:38,567 --> 00:15:40,600
Chef Aaron, you cooked
your heart out
461
00:15:40,667 --> 00:15:42,443
and it was a really
delicious dish.
462
00:15:42,467 --> 00:15:43,800
Thank you, judges.
Appreciate it.
463
00:15:43,867 --> 00:15:46,500
Unfortunately,
you've been eliminated
from the competition.
464
00:15:46,567 --> 00:15:48,567
- It's time to leave
the Fire Masters arena.
- Okay.
465
00:15:49,467 --> 00:15:50,900
Definitely sucks
to be eliminated
466
00:15:51,000 --> 00:15:52,242
but I'm so happy
I got to compete
467
00:15:52,266 --> 00:15:54,100
with some of the best
in North America.
468
00:15:54,166 --> 00:15:55,867
{\an8}This is probably
the most fun I've had,
469
00:15:55,967 --> 00:15:57,127
{\an8}cooking wise, my entire life.
470
00:16:03,266 --> 00:16:06,242
Chefs, please welcome
Montana's executive chef,
471
00:16:06,266 --> 00:16:07,343
Jen Hennings.
472
00:16:07,367 --> 00:16:08,243
Hi, chefs.
473
00:16:08,267 --> 00:16:09,767
- Hi, how are you, chef?
- Hello.
474
00:16:09,867 --> 00:16:12,000
At Montana's, there's nothing
that we love more
475
00:16:12,100 --> 00:16:13,743
than a tasty barbecue dish
476
00:16:13,767 --> 00:16:15,943
that's packed
and stacked with flavor.
477
00:16:15,967 --> 00:16:17,567
For your next challenge,
478
00:16:17,667 --> 00:16:18,667
you'll go head-to-head
479
00:16:18,867 --> 00:16:21,142
to create your take
on a classic dish.
480
00:16:21,166 --> 00:16:22,567
Get ready for...
481
00:16:25,100 --> 00:16:27,467
Battle of the epic sandwich.
482
00:16:27,567 --> 00:16:29,166
- Okay.
- That's a good one.
483
00:16:30,767 --> 00:16:33,200
[Dylan] Grilled meat,
tasty toppings and sauces
484
00:16:33,266 --> 00:16:34,700
piled high on a bun.
485
00:16:34,767 --> 00:16:36,800
Give us an epic
barbecue sandwich
486
00:16:36,867 --> 00:16:39,100
that's too good to put down.
487
00:16:39,166 --> 00:16:41,166
Chef Jeff, because
you won the first round,
488
00:16:41,266 --> 00:16:42,667
you have the advantage
489
00:16:42,767 --> 00:16:44,643
and you get to choose
your ingredient first.
490
00:16:44,667 --> 00:16:47,100
- Awesome.
- Which will you choose
to cook with?
491
00:16:47,166 --> 00:16:48,446
Peameal bacon or chicken breast?
492
00:16:49,667 --> 00:16:51,300
I choose peameal bacon.
493
00:16:51,367 --> 00:16:52,600
I love peameal bacon.
494
00:16:52,667 --> 00:16:54,300
It reminds me of Sunday morning,
495
00:16:54,367 --> 00:16:56,000
when you need
something just to feel
496
00:16:56,100 --> 00:16:57,200
re-energized for the day.
497
00:16:57,266 --> 00:16:58,626
[Dylan] Which means,
Chef Jonathan,
498
00:16:58,667 --> 00:17:00,443
you'll be cooking
with chicken breast.
499
00:17:00,467 --> 00:17:01,643
[Jonathan] If I
had first choice,
500
00:17:01,667 --> 00:17:03,166
I would have chosen the chicken,
501
00:17:03,266 --> 00:17:06,042
because you can do
anything you want with it.
Let's go.
502
00:17:06,066 --> 00:17:08,643
-Thank you, chef Jen!
-Thanks, Dylan!
Good luck, chefs!
503
00:17:08,667 --> 00:17:10,343
- Thank you, chef!
- Thank you, chef.
504
00:17:10,367 --> 00:17:13,343
Chefs, you've got 30 minutes
back on the clock,
505
00:17:13,367 --> 00:17:15,800
and your time starts...
506
00:17:15,867 --> 00:17:16,867
now!
507
00:17:16,967 --> 00:17:18,487
{\an8}- [clapping]
- [judges] Come on, chefs!
508
00:17:18,767 --> 00:17:21,667
{\an8}[Jonathan] To me,
epic means something
that really stands out.
509
00:17:21,767 --> 00:17:23,443
{\an8}So I grabbed the chicken
and right away,
510
00:17:23,467 --> 00:17:25,867
{\an8}I start connecting it
to my Hawaiian heritage,
511
00:17:25,967 --> 00:17:28,800
because, you know, we eat
a lot of chicken in Hawaii.
512
00:17:28,867 --> 00:17:30,100
Yeah!
513
00:17:30,133 --> 00:17:32,667
So I'm making a grilled
teriyaki chicken sandwich
514
00:17:32,767 --> 00:17:34,743
with pineapple slaw,
kimchi mayo,
515
00:17:34,767 --> 00:17:36,042
and fried potato salad.
516
00:17:36,066 --> 00:17:37,643
There used to be a place
in Waikiki, Hawaii,
517
00:17:37,667 --> 00:17:38,867
we used to go to for lunch,
518
00:17:38,967 --> 00:17:41,000
and they had a sandwich
very similar to this.
519
00:17:41,066 --> 00:17:43,443
I'm gonna make it a little
creative and unique, so,
520
00:17:43,467 --> 00:17:46,166
first I make a quick teriyaki
marinade for the chicken.
521
00:17:46,266 --> 00:17:47,567
Sweet soy...
522
00:17:47,667 --> 00:17:48,667
Some garlic, some ginger,
523
00:17:49,467 --> 00:17:51,567
and a little sriracha
for a secret ingredient.
524
00:17:51,667 --> 00:17:52,843
While my chicken's marinating,
525
00:17:52,867 --> 00:17:54,443
I'm gonna get to work
on my potato salad.
526
00:17:54,467 --> 00:17:56,467
I pour pork fat
over my potatoes,
527
00:17:56,567 --> 00:17:58,343
to give it a little
extra flavor.
528
00:17:58,367 --> 00:18:00,266
Hopefully, they come
out super delightful.
529
00:18:02,567 --> 00:18:04,343
{\an8}When I think epic, I think big,
530
00:18:04,367 --> 00:18:05,567
I think messy, delicious,
531
00:18:05,600 --> 00:18:08,100
so I'm making a smoked
peameal bacon sandwich,
532
00:18:08,166 --> 00:18:11,242
with avocado mash, tomato
relish, and citrus salad.
533
00:18:11,266 --> 00:18:13,943
First, I put a bowl of ice
on the charcoal grill,
534
00:18:13,967 --> 00:18:15,567
because I wanna
get a cold smoke going.
535
00:18:15,667 --> 00:18:18,000
Cold smoking is when
you impart smoky flavor,
536
00:18:18,767 --> 00:18:20,847
but it doesn't actually cook
whatever's on the grill.
537
00:18:22,600 --> 00:18:24,300
[Jonathan] So I'm making
a pineapple slaw,
538
00:18:24,367 --> 00:18:26,543
to bring brightness
out that I'm looking
for in the dish.
539
00:18:26,567 --> 00:18:30,200
I have the pineapple
slices cooking on
the charcoal grill.
540
00:18:30,266 --> 00:18:32,000
I julienne the jicama.
541
00:18:32,066 --> 00:18:35,443
{\an8}Jicama is really mild,
but has a very nice texture.
542
00:18:35,467 --> 00:18:37,767
Next, I cut cucumbers,
my cabbage,
543
00:18:37,867 --> 00:18:40,266
and then I dice up
the grilled pineapple.
544
00:18:40,367 --> 00:18:41,467
I add one pepper to it,
545
00:18:41,567 --> 00:18:43,100
just to give it a touch of heat,
546
00:18:43,166 --> 00:18:46,100
some sugar, olive oil,
some lime.
547
00:18:46,166 --> 00:18:48,000
In the last round,
one of the judges had said
548
00:18:48,567 --> 00:18:50,443
that he wished my dish
had a little more citrus,
549
00:18:50,467 --> 00:18:52,507
so I wanted to make sure
this dish is well balanced.
550
00:18:53,400 --> 00:18:54,400
Fantastic.
551
00:18:56,467 --> 00:18:58,100
Let's go!
552
00:18:58,166 --> 00:18:59,943
I'm making grilled avocado mash.
553
00:18:59,967 --> 00:19:02,443
I have my avocados
and scallions charred,
554
00:19:02,467 --> 00:19:04,142
I got some jalapenos
here that I'm gonna add,
555
00:19:04,166 --> 00:19:05,643
so it's gonna bring out
a little bit of heat.
556
00:19:05,667 --> 00:19:09,242
I mix it all with the ricotta,
lemon juice, garlic and salt.
557
00:19:09,266 --> 00:19:12,266
That's gonna bring a nice
creaminess to my sandwich.
558
00:19:14,300 --> 00:19:15,467
Mmm!
559
00:19:17,900 --> 00:19:19,443
[Jonathan] I'm about
halfway through the cook,
560
00:19:19,467 --> 00:19:20,743
and it's time to get
my chicken going.
561
00:19:20,767 --> 00:19:22,266
I wanna do it on the firepit,
562
00:19:22,367 --> 00:19:25,000
so the chicken picks up
the smoky flavor.
563
00:19:25,100 --> 00:19:26,343
{\an8}[Jonathan] It's time to
work on a condiment
564
00:19:26,367 --> 00:19:29,400
{\an8}for my sandwich,
so I'm making kimchi mayo.
565
00:19:29,467 --> 00:19:32,242
{\an8}The acid from
the kimchi goes well
with the saltiness
566
00:19:32,266 --> 00:19:33,543
and creaminess
of the mayonnaise.
567
00:19:33,567 --> 00:19:36,600
Pair 'em together, and you
got something delightful.
568
00:19:38,800 --> 00:19:42,000
Ten minutes left, chefs!
It's go time!
569
00:19:42,100 --> 00:19:43,843
[Jeff] I'm rough chopping
some tomatoes for my relish.
570
00:19:43,867 --> 00:19:46,743
I add shallots, basil,
and a little brown sugar.
571
00:19:46,767 --> 00:19:49,727
This condiment's gonna add
a nice, bright, freshness
to my peameal sandwich.
572
00:19:50,667 --> 00:19:51,667
Okay, relish done!
573
00:19:51,767 --> 00:19:53,800
I need to put together
my citrus salad.
574
00:19:53,867 --> 00:19:57,000
I'm ripping apart lettuce,
chopping down my pears,
575
00:19:57,066 --> 00:19:58,643
adding a little orange
and lime juice,
576
00:19:58,667 --> 00:20:00,343
- and a little chive.
- Very nice!
577
00:20:00,367 --> 00:20:01,743
I check on my peameal bacon,
578
00:20:01,767 --> 00:20:03,467
and they're about done smoking.
579
00:20:03,567 --> 00:20:04,600
Awesome.
580
00:20:04,667 --> 00:20:06,042
And I just wanna
get a quick char,
581
00:20:06,066 --> 00:20:07,443
so I throw it on the firepit.
582
00:20:07,467 --> 00:20:08,667
Very nice, very nice!
583
00:20:11,600 --> 00:20:13,400
[Dylan] Chefs,
only five minutes left!
584
00:20:13,467 --> 00:20:15,367
- Let's go!
- Come on, chefs!
585
00:20:15,467 --> 00:20:16,743
[Jonathan] For an epic sandwich,
586
00:20:16,767 --> 00:20:18,527
I definitely wanna toast
my bun a little bit.
587
00:20:19,266 --> 00:20:21,700
Nice! Chicken time.
588
00:20:22,667 --> 00:20:24,409
My chicken is looking beautiful.
589
00:20:24,433 --> 00:20:27,443
The teriyaki glaze is giving
it that nice caramelization
I was looking for,
590
00:20:27,467 --> 00:20:29,107
the slaw's gonna go
on top of the chicken,
591
00:20:29,166 --> 00:20:30,966
and it's really gonna
tie everything together.
592
00:20:32,567 --> 00:20:34,767
Chefs, one minute left!
Get your food on the plate!
593
00:20:34,867 --> 00:20:36,800
- Let's go, chefs!
- [judges clapping]
594
00:20:36,867 --> 00:20:38,467
[Jeff] I start
with the bun first.
595
00:20:38,567 --> 00:20:40,343
I'm putting my
avo mash on there,
596
00:20:40,367 --> 00:20:43,200
grilled peameal,
some tomato relish,
597
00:20:43,266 --> 00:20:44,943
and I finish off
with a fried egg
598
00:20:44,967 --> 00:20:47,100
and another layer of avo mash.
599
00:20:47,166 --> 00:20:48,206
[judges] Ten! Nine! Eight!
600
00:20:49,867 --> 00:20:52,300
Seven! Six!
601
00:20:52,367 --> 00:20:55,266
Five! Four! Three!
602
00:20:55,367 --> 00:20:57,042
Two! One!
603
00:20:57,066 --> 00:20:58,443
Time's up, chefs!
604
00:20:58,467 --> 00:21:01,142
- [judges clapping]
- [Connie] Good job, chefs!
605
00:21:01,166 --> 00:21:02,867
[Jonathan] I believe
I have a winning dish.
606
00:21:02,967 --> 00:21:06,500
My components
are well thought out
and well executed.
607
00:21:06,567 --> 00:21:08,767
[Jeff] I just tried to be
as bold as possible.
608
00:21:08,867 --> 00:21:11,100
But, is it too big
of a sandwich?
609
00:21:18,166 --> 00:21:20,042
- Hi, chefs.
- [Jonathan] Hello, chefs.
610
00:21:20,066 --> 00:21:23,142
Chef Jonathan, please tell us
about your epic sandwich
using chicken breast.
611
00:21:23,166 --> 00:21:24,643
{\an8}[Jonathan] It's teriyaki
chicken breast,
612
00:21:24,667 --> 00:21:26,767
{\an8}with kimchi mayo,
grilled pineapple slaw,
613
00:21:26,867 --> 00:21:28,700
and pork fat roasted
potato salad.
614
00:21:33,700 --> 00:21:36,100
[Connie] Chef Jonathan,
the seasoning that you used
615
00:21:36,166 --> 00:21:38,767
on the chicken was
really coming through.
616
00:21:38,867 --> 00:21:42,200
I can taste the garlic
and the sweetness
of the teriyaki.
617
00:21:42,266 --> 00:21:44,166
I love the char
that you got on it,
618
00:21:44,266 --> 00:21:45,666
and I really liked
your kimchi mayo.
619
00:21:46,266 --> 00:21:49,400
I wish you had pulled that
into the potato salad as well,
620
00:21:49,467 --> 00:21:51,100
just to tie everything together.
621
00:21:51,166 --> 00:21:53,767
The slaw is so delicious.
622
00:21:53,867 --> 00:21:56,467
It's very bright,
has beautiful texture.
623
00:21:56,567 --> 00:21:57,643
It's a cute little sandwich,
624
00:21:57,667 --> 00:22:00,100
but I'm not sure
it's overly epic.
625
00:22:00,166 --> 00:22:02,266
I wish maybe you would
have went with a larger bun,
626
00:22:02,367 --> 00:22:04,166
and more mayo, more kimchi,
627
00:22:04,266 --> 00:22:06,767
- just supersize it
to epic proportions.
- Thank you, chef.
628
00:22:06,867 --> 00:22:08,509
- Thank you, Chef Jonathan!
- Thank you.
629
00:22:08,533 --> 00:22:11,767
[Jonathan] I'm hoping
the judges look past
the size of the sandwich,
630
00:22:11,867 --> 00:22:13,367
{\an8}and appreciate
the flavors I put in.
631
00:22:15,300 --> 00:22:18,367
Chef Jeff, please tell us
about your epic sandwich
using peameal bacon.
632
00:22:18,467 --> 00:22:21,242
{\an8}[Jeff] Today, I have a smoked
peameal bacon sandwich,
633
00:22:21,266 --> 00:22:23,000
{\an8}with a charred avocado mash,
634
00:22:23,100 --> 00:22:24,500
{\an8}tomato relish, fried egg,
635
00:22:24,567 --> 00:22:26,266
{\an8}and on the side,
I have a little salad.
636
00:22:26,367 --> 00:22:27,927
[Eddie] Feels a little
soggy down there.
637
00:22:28,000 --> 00:22:31,000
- Okay, we're going in.
- [chuckling]
638
00:22:33,266 --> 00:22:34,567
I think I need a shower.
639
00:22:34,667 --> 00:22:36,300
[both laughing]
640
00:22:36,367 --> 00:22:37,607
Well, Chef Jeff, I have to say,
641
00:22:37,667 --> 00:22:40,743
you have nailed the look
on an epic sandwich.
642
00:22:40,767 --> 00:22:42,407
I love the treatment
of the peameal bacon,
643
00:22:42,467 --> 00:22:44,543
I love the smoke,
and the char is great.
644
00:22:44,567 --> 00:22:46,807
[Connie] I've never
had ricotta mixed
with avocado before,
645
00:22:46,867 --> 00:22:49,343
and I thought
it really brightened
up the peameal bacon
646
00:22:49,367 --> 00:22:51,800
and added that level
of acidity that it needs.
647
00:22:51,867 --> 00:22:54,700
But, if you're gonna
put things that have
a wet texture,
648
00:22:54,767 --> 00:22:57,700
you have to make
sure that you use
a really toasty bun.
649
00:22:57,767 --> 00:22:59,567
- Mmm-hmm.
- Or change the bread,
650
00:22:59,667 --> 00:23:01,042
to make sure that it's,
like, a sourdough,
651
00:23:01,066 --> 00:23:03,767
or something that's gonna
be really nice and sturdy.
652
00:23:03,867 --> 00:23:04,943
- Thank you very much, chef!
- Thank you.
653
00:23:04,967 --> 00:23:07,000
- And thank you, chef.
- Thank you, chefs.
654
00:23:07,100 --> 00:23:09,242
Let's give the judges
a couple of minutes to
discuss what they've tasted.
655
00:23:09,266 --> 00:23:11,543
- We'll call you back
when we're ready.
- Thank you.
656
00:23:11,567 --> 00:23:14,166
[Jeff] I went all out.
Size, flavors,
657
00:23:14,266 --> 00:23:15,266
condiments, everything.
658
00:23:15,567 --> 00:23:17,467
{\an8}And I don't know
if that's gonna work
against me.
659
00:23:20,767 --> 00:23:23,900
Judges, it was the battle
of the epic sandwiches.
660
00:23:24,000 --> 00:23:25,743
One of these chefs working
with chicken breast,
661
00:23:25,767 --> 00:23:27,467
and the other
with peameal bacon.
662
00:23:27,567 --> 00:23:28,800
How did they do?
663
00:23:28,867 --> 00:23:32,000
{\an8}[Connie] I really loved chef
Jonathan's teriyaki approach,
664
00:23:32,100 --> 00:23:33,867
{\an8}his chicken was
perfectly seared.
665
00:23:33,967 --> 00:23:35,600
{\an8}The slaw was very, very smart,
666
00:23:35,667 --> 00:23:36,976
he had some great
crunch in there,
667
00:23:37,000 --> 00:23:38,300
and the kimchi mayo,
668
00:23:38,367 --> 00:23:40,643
it was a really nice way
of adding a good creaminess,
669
00:23:40,667 --> 00:23:42,743
but at the same time,
you get that nice,
kind of, spiciness,
670
00:23:42,767 --> 00:23:45,167
which I think you really
needed to balance out
that pineapple.
671
00:23:45,266 --> 00:23:48,600
I just wanted a little bit
more of everything in
his sandwich, though.
672
00:23:48,667 --> 00:23:52,343
It was a little more
restrained, and maybe
a little less epic.
673
00:23:52,367 --> 00:23:55,500
Chef Jeff utilized
the Fire Masters arena well.
674
00:23:55,567 --> 00:23:59,367
{\an8}I loved that he smoked
the peameal bacon
before grilling it.
675
00:23:59,467 --> 00:24:03,000
{\an8}I loved the avocado,
it was bright and fresh,
and I could taste
676
00:24:03,100 --> 00:24:05,767
the char of the onions
that he incorporated into it.
677
00:24:05,867 --> 00:24:07,867
I think the biggest
downfall with Chef Jeff
678
00:24:07,967 --> 00:24:09,800
is just the construction of it.
679
00:24:09,867 --> 00:24:11,987
This was a tough battle,
but have you made a decision?
680
00:24:12,767 --> 00:24:14,000
[all] Yes.
681
00:24:14,066 --> 00:24:15,226
Let's call the chefs back in.
682
00:24:22,367 --> 00:24:24,767
[Dylan] Chefs,
in this crossfire round,
683
00:24:24,867 --> 00:24:27,242
we asked you to create
an epic sandwich,
684
00:24:27,266 --> 00:24:29,567
using chicken breast
or peameal bacon.
685
00:24:29,667 --> 00:24:31,142
Judges, tell us.
686
00:24:31,166 --> 00:24:33,443
Who will be moving on
to the final round?
687
00:24:33,467 --> 00:24:36,867
The chef that will be
moving on to the final
round is...
688
00:24:39,800 --> 00:24:40,800
Chef Jeff.
689
00:24:40,867 --> 00:24:42,600
[clapping]
690
00:24:42,667 --> 00:24:44,343
Thank you, judges.
Thank you, guys.
691
00:24:44,367 --> 00:24:45,447
Congratulations, Chef Jeff!
692
00:24:45,867 --> 00:24:47,367
You have won a portable grill,
693
00:24:47,467 --> 00:24:49,166
and you're moving on
to the final round.
694
00:24:49,266 --> 00:24:50,600
Wow. Wow.
695
00:24:50,667 --> 00:24:54,000
Chef Jonathan, you're a very
impressive and creative chef.
696
00:24:54,066 --> 00:24:56,266
It was our pleasure
to watch you cook today.
697
00:24:56,367 --> 00:24:57,700
You should be very proud.
698
00:24:57,767 --> 00:24:59,000
Thank you, chefs.
Thank you.
699
00:24:59,066 --> 00:25:01,100
-Good luck, man.
Knock 'em dead.
-Thank you.
700
00:25:01,166 --> 00:25:04,100
I came out to show my skills,
and to meet some new people.
701
00:25:04,166 --> 00:25:05,667
I had a lot of fun doing it,
702
00:25:05,767 --> 00:25:07,166
so I'm really happy about that.
703
00:25:09,100 --> 00:25:11,443
Chef Jeff,
in the first two rounds,
704
00:25:11,467 --> 00:25:14,367
you showed the judges
you sure know your way
around a grill.
705
00:25:14,467 --> 00:25:16,067
But now, it's time
for the ultimate test.
706
00:25:16,667 --> 00:25:19,400
In this final round,
you'll be going head-to-head
707
00:25:19,467 --> 00:25:21,266
against one of our
Fire Masters judges.
708
00:25:25,100 --> 00:25:27,900
And the judge you'll be
facing off against is...
709
00:25:29,567 --> 00:25:30,943
Chef Connie DeSousa!
710
00:25:30,967 --> 00:25:32,242
- All right!
- [Eddie] Go, Connie!
711
00:25:32,266 --> 00:25:33,843
- Let's do this! Yes!
- Good job!
712
00:25:33,867 --> 00:25:36,300
[Jeff] Chef Connie
is an amazing chef.
713
00:25:36,367 --> 00:25:38,600
-It's an honor, chef.
I'm really excited.
-Me, too.
714
00:25:38,667 --> 00:25:40,627
[Jeff] I can't wait to test
my skills against her,
715
00:25:40,667 --> 00:25:42,400
and show what I'm worth
in the final round.
716
00:25:42,467 --> 00:25:44,400
[Dylan] Chef Jeff,
and chef Connie!
717
00:25:44,467 --> 00:25:46,267
You're about to face off
in the Feast of Fire!
718
00:25:51,200 --> 00:25:53,543
Chefs, in this final round,
719
00:25:53,567 --> 00:25:56,166
you must create
a family-style feast,
720
00:25:56,266 --> 00:25:57,300
inspired by the theme...
721
00:25:59,367 --> 00:26:01,000
{\an8}Fruit on Fire!
722
00:26:01,066 --> 00:26:02,943
- Yes! [chuckles]
- Let's do it!
723
00:26:02,967 --> 00:26:05,843
[Dylan] Exciting things happen
when fruit meets flame.
724
00:26:05,867 --> 00:26:07,943
It's time to pair
nature's candy with fire
725
00:26:07,967 --> 00:26:10,000
to create a flavorful marriage.
726
00:26:10,100 --> 00:26:13,166
Give us a feast that features
three different fruits.
727
00:26:14,166 --> 00:26:15,486
The stakes have
never been higher.
728
00:26:16,066 --> 00:26:17,667
So you'll each have a sous-chef,
729
00:26:17,767 --> 00:26:19,443
to help you create your feast.
730
00:26:19,467 --> 00:26:21,900
These feasts
will be tasted blind,
731
00:26:22,000 --> 00:26:24,266
which means we're not gonna
be here to watch you cook.
732
00:26:24,367 --> 00:26:25,576
However, when we do return,
733
00:26:25,600 --> 00:26:28,400
I'll be taking Chef
Connie's seat at
the judges' table.
734
00:26:28,467 --> 00:26:30,242
But, chefs, before
you get started,
735
00:26:30,266 --> 00:26:31,900
I've got a hot twist for you.
736
00:26:33,066 --> 00:26:35,100
At the firepit,
there are two stands.
737
00:26:35,166 --> 00:26:37,367
Choose a stand
and light it on fire
738
00:26:37,467 --> 00:26:40,100
to reveal an ingredient
you must use in your feast.
739
00:26:41,100 --> 00:26:43,767
You've got 45 minutes
on the clock,
740
00:26:43,867 --> 00:26:45,000
and your time starts...
741
00:26:46,567 --> 00:26:47,700
{\an8}- now!
- Whoo!
742
00:26:48,967 --> 00:26:50,800
{\an8}I love putting
fruit on the fire.
743
00:26:50,867 --> 00:26:53,300
{\an8}[Dylan] This is gonna
be an incredible battle.
744
00:26:53,367 --> 00:26:55,567
{\an8}[Connie] We're
tasked to cook with
a secret ingredient.
745
00:26:56,467 --> 00:26:57,643
{\an8}Mango!
746
00:26:57,667 --> 00:26:59,367
{\an8}I'm happy with mango,
747
00:26:59,467 --> 00:27:01,147
{\an8}because it works really
well with proteins.
748
00:27:02,266 --> 00:27:03,243
{\an8}[Jeff] Cantaloupe!
749
00:27:03,267 --> 00:27:05,300
{\an8}I feel nervous,
750
00:27:05,367 --> 00:27:07,300
{\an8}because it's not one
of those fruits
751
00:27:07,367 --> 00:27:08,600
{\an8}that go with everything.
752
00:27:08,667 --> 00:27:10,176
Banana...
753
00:27:10,200 --> 00:27:11,843
[Connie] I'm just
thinking of all the
different applications
754
00:27:11,867 --> 00:27:14,700
that I can do with fruit
in the Fire Masters arena,
755
00:27:14,767 --> 00:27:16,487
and trying not to make
everything too sweet.
756
00:27:17,000 --> 00:27:18,200
[Connie] Let's go!
757
00:27:18,266 --> 00:27:20,743
So I am gonna
focus on the flavors
of Southeast Asia.
758
00:27:20,767 --> 00:27:22,066
- Peppers...
- Yep.
759
00:27:22,100 --> 00:27:24,800
[Connie] Because I can create
balance with sour, sweet,
760
00:27:24,867 --> 00:27:27,500
spicy, salty.
761
00:27:27,567 --> 00:27:28,500
For my main course,
762
00:27:28,567 --> 00:27:30,242
I'm making sticky mango duck.
763
00:27:30,266 --> 00:27:31,600
For my first side,
764
00:27:31,667 --> 00:27:33,467
a watermelon coconut ceviche.
765
00:27:33,567 --> 00:27:34,867
And for my next side,
766
00:27:34,967 --> 00:27:37,100
spicy noodles with
grilled vegetables.
767
00:27:37,166 --> 00:27:38,343
For dessert,
768
00:27:38,367 --> 00:27:40,100
{\an8}chocolate macadamia biscuits,
769
00:27:40,166 --> 00:27:42,266
{\an8}with charred bananas.
770
00:27:42,367 --> 00:27:44,900
-[exhales] All right!
Those babies are on.
-[Connie] Thank you.
771
00:27:45,000 --> 00:27:46,266
My plan for the duck
772
00:27:46,367 --> 00:27:47,900
is that I wanna start
with a dry rub.
773
00:27:48,000 --> 00:27:50,543
Korean chili, some allspice,
774
00:27:50,567 --> 00:27:52,743
garlic, and onion.
775
00:27:52,767 --> 00:27:53,767
[Connie] Beautiful!
776
00:27:55,767 --> 00:27:57,100
Scallops, okay.
777
00:27:57,166 --> 00:27:59,600
I gotta grab guanciale.
Okay, let's go.
778
00:27:59,667 --> 00:28:01,343
[Jeff] For my Feast
of Fire theme tonight,
779
00:28:01,367 --> 00:28:03,843
I'm going to Italy,
because classic pairings
780
00:28:03,867 --> 00:28:05,400
like melon and prosciutto
can be used
781
00:28:05,467 --> 00:28:07,600
to really highlight the fruit.
782
00:28:07,667 --> 00:28:08,800
So for my main tonight,
783
00:28:08,867 --> 00:28:10,042
I'm preparing a seared scallop
784
00:28:10,066 --> 00:28:11,567
with guanciale vinaigrette,
785
00:28:11,667 --> 00:28:12,667
and charred cantaloupe.
786
00:28:12,767 --> 00:28:14,100
For one of my sides,
787
00:28:14,166 --> 00:28:15,326
I'm doing roasted cauliflower
788
00:28:15,467 --> 00:28:16,743
with smoked pine nut sauce
789
00:28:16,767 --> 00:28:18,000
and roasted red grape.
790
00:28:18,066 --> 00:28:19,300
And my other side
791
00:28:19,367 --> 00:28:20,443
is a classic Italian dish
792
00:28:20,467 --> 00:28:21,600
of grilled leafy greens
793
00:28:21,667 --> 00:28:23,600
with Parmesan and chili.
794
00:28:23,667 --> 00:28:24,843
{\an8}And for dessert,
I have funnel cake
795
00:28:24,867 --> 00:28:26,667
{\an8}with lime cream
and strawberries.
796
00:28:26,767 --> 00:28:28,843
[sous-chef] For
the cantaloupe,
you want me halving it?
797
00:28:28,867 --> 00:28:31,042
- [Jeff] No, I want it
cubed, and then seared.
- Yes, chef.
798
00:28:31,066 --> 00:28:32,643
[Jeff] When you sear cantaloupe,
799
00:28:32,667 --> 00:28:34,443
all the sugars
from the fruit come
to the surface
800
00:28:34,467 --> 00:28:36,767
and you get a really
beautiful crust.
801
00:28:36,867 --> 00:28:38,266
Beautiful, beautiful.
802
00:28:40,266 --> 00:28:41,800
It's Feast of Fire
time, my friends,
803
00:28:41,867 --> 00:28:44,400
- and we've got a really
fun barrel this evening.
- [Eddie] Yeah.
804
00:28:44,467 --> 00:28:45,467
Fruit to Fire!
805
00:28:45,867 --> 00:28:47,443
It's so versatile.
806
00:28:47,467 --> 00:28:50,343
Sauces, vinaigrettes, chutneys.
807
00:28:50,367 --> 00:28:51,843
[Dale] Yeah, and fruit
takes on char,
808
00:28:51,867 --> 00:28:54,500
takes on smoke
really, really well,
809
00:28:54,567 --> 00:28:56,142
but it's gonna be really
important that each chef
810
00:28:56,166 --> 00:28:57,867
understands the fruit
they're dealing with.
811
00:28:57,967 --> 00:28:59,100
Do you need to add acidity?
812
00:28:59,166 --> 00:29:00,767
Do you need to add
some sweetness?
813
00:29:00,867 --> 00:29:02,343
[Dylan] And I can't wait
to see what they do
814
00:29:02,367 --> 00:29:03,700
with these incredible fruits.
815
00:29:03,767 --> 00:29:05,000
Me, too. I'm hungry.
816
00:29:06,867 --> 00:29:09,400
[Connie] It's time to work
on my chocolate biscuits
817
00:29:09,467 --> 00:29:10,843
with charred bananas.
818
00:29:10,867 --> 00:29:13,467
I love that bitterness
of the dark char,
819
00:29:13,567 --> 00:29:15,287
contrasted with the sweetness
of the banana.
820
00:29:15,767 --> 00:29:17,643
[Connie] For the biscuits,
I mix flour,
821
00:29:17,667 --> 00:29:19,200
baking powder, cold butter,
822
00:29:19,266 --> 00:29:20,800
sugar, salt,
823
00:29:20,867 --> 00:29:22,100
and cream.
824
00:29:22,166 --> 00:29:24,367
And of course, who can forget
about the chocolate chips?
825
00:29:28,000 --> 00:29:30,400
My guanciale's reducing,
getting nice and crispy.
826
00:29:30,467 --> 00:29:32,100
[Jeff] Guanciale is
cured pork cheek,
827
00:29:32,166 --> 00:29:33,743
and is a delicacy in Italy.
828
00:29:33,767 --> 00:29:35,242
Hot, hot, hot, hot, hot!
829
00:29:35,266 --> 00:29:37,443
I wanna make
a guanciale vinaigrette
for my scallop fish.
830
00:29:37,467 --> 00:29:39,042
That's a play on that
prosciutto and melon
831
00:29:39,066 --> 00:29:41,343
classic Italian combination.
832
00:29:41,367 --> 00:29:43,042
In the bowl, I have scallions,
833
00:29:43,066 --> 00:29:45,000
rendered off guanciale,
red wine vinegar,
834
00:29:45,467 --> 00:29:47,667
sugar, salt, a little honey.
835
00:29:47,767 --> 00:29:50,166
It's gonna give that really
savory, meaty bite
836
00:29:50,266 --> 00:29:51,166
to the scallops that I want.
837
00:29:51,266 --> 00:29:52,266
[Jeff] Amazing!
838
00:29:53,100 --> 00:29:54,142
Okay, I'm bringing these over,
839
00:29:54,166 --> 00:29:55,886
- I'll pull those off
in two seconds!
- Okay!
840
00:29:57,700 --> 00:29:59,266
Thirty minutes left!
841
00:29:59,300 --> 00:30:02,242
[Connie] It's time
to make a sticky mango
sauce for the duck.
842
00:30:02,266 --> 00:30:05,242
I have chili paste, lime juice,
843
00:30:05,266 --> 00:30:08,166
garlic, ginger, and brown sugar,
844
00:30:08,266 --> 00:30:10,700
and that's what's giving it
that beautiful sticky element.
845
00:30:10,767 --> 00:30:13,200
I blitz it up in
the food processor,
846
00:30:13,266 --> 00:30:15,026
and then hit it in
a cast iron pan to reduce.
847
00:30:16,166 --> 00:30:17,543
But I can't just serve
duck with sauce,
848
00:30:17,567 --> 00:30:19,042
I need some kind of garnish.
849
00:30:19,066 --> 00:30:21,200
So, and I'm also
making mango salad.
850
00:30:21,266 --> 00:30:25,166
Dicing it up and seasoning it
with cilantro and lime juice.
851
00:30:27,066 --> 00:30:28,700
Any kind of acid
on these strawberries?
852
00:30:28,767 --> 00:30:31,200
- [Jeff] Uh, yeah,
let's do a little lime.
- Got it.
853
00:30:31,266 --> 00:30:32,743
Time to make my
funnel cake dough.
854
00:30:32,767 --> 00:30:35,100
I'm adding my wet
ingredients in first,
855
00:30:35,166 --> 00:30:37,100
milk, vanilla extract, and eggs.
856
00:30:38,500 --> 00:30:40,242
Then I add a little
baking powder,
857
00:30:40,266 --> 00:30:42,300
flour, salt, and sugar.
858
00:30:42,367 --> 00:30:43,400
Just eyeball it...
859
00:30:43,467 --> 00:30:45,000
Eyeballing dessert,
can you believe it?
860
00:30:45,667 --> 00:30:48,076
- Okay, right behind you.
- I'm gonna do
straight zest in this.
861
00:30:48,100 --> 00:30:49,409
[Jeff] Amazing, thank you, chef.
862
00:30:49,433 --> 00:30:51,343
[Jeff] My sous-chef is working
on the Chantilly cream,
863
00:30:51,367 --> 00:30:54,000
using whipping cream,
lime zest, and sugar.
864
00:30:54,100 --> 00:30:55,867
- [Jeff] Yes,
that's perfect, yeah.
- Yeah.
865
00:30:57,900 --> 00:31:00,242
[Connie] The duck
is getting nice and crispy,
866
00:31:00,266 --> 00:31:01,700
so I put it on
the charcoal grill.
867
00:31:01,767 --> 00:31:04,100
Because I wanna impart
some smoke on the duck.
868
00:31:04,166 --> 00:31:06,643
Now I need to focus
on the watermelon ceviche.
869
00:31:06,667 --> 00:31:09,142
- We're gonna
cut off the rind...
- Yeah...
870
00:31:09,166 --> 00:31:10,600
Watermelon is super sweet,
871
00:31:10,667 --> 00:31:12,700
so I wanna make sure
that I have enough
872
00:31:12,767 --> 00:31:15,000
spiciness and freshness
in this dish.
873
00:31:15,100 --> 00:31:16,242
So, I'm actually trying
874
00:31:16,266 --> 00:31:18,867
{\an8}to make my take on
a traditional tiger's milk.
875
00:31:18,967 --> 00:31:21,400
{\an8}I've got coconut, fish sauce,
876
00:31:21,467 --> 00:31:23,800
{\an8}lots of lime juice,
so that it can really
877
00:31:23,867 --> 00:31:25,900
brighten up the flavor
of the watermelon,
878
00:31:26,000 --> 00:31:28,867
{\an8}garlic, ginger, and cilantro.
879
00:31:30,500 --> 00:31:31,800
[Jeff] Fifteen minutes left!
880
00:31:31,867 --> 00:31:33,200
Oh, yeah. Nice.
881
00:31:33,266 --> 00:31:34,910
Cauliflower's looking
really good.
882
00:31:34,934 --> 00:31:37,667
Next, I'm gonna work
on the pine nut puree
for my cauliflower dish.
883
00:31:37,767 --> 00:31:39,200
I check my pine nuts...
884
00:31:39,266 --> 00:31:41,242
- Oh, yeah. They're good.
- They look nice
and golden brown,
885
00:31:41,266 --> 00:31:43,367
so in a blender goes pine nuts,
886
00:31:43,467 --> 00:31:44,543
a little bit of oil,
887
00:31:44,567 --> 00:31:45,687
red wine vinegar, and water.
888
00:31:46,567 --> 00:31:47,800
Oh, there we go, there we go.
889
00:31:47,867 --> 00:31:51,142
Next, I put pork fat
in the hot cast iron pan,
890
00:31:51,166 --> 00:31:53,142
because it's time
for the main event.
891
00:31:53,166 --> 00:31:54,843
The scallops.
892
00:31:54,867 --> 00:31:57,543
I do one side of a sear,
so they get that beautiful
golden-brown on top,
893
00:31:57,567 --> 00:31:59,767
but they're still soft
for the rest of the bite.
894
00:32:03,467 --> 00:32:04,507
[Connie] Ten minutes left!
895
00:32:05,567 --> 00:32:07,042
I want my duck
to be perfect medium,
896
00:32:07,066 --> 00:32:09,667
so I'm pulling it
at 130 degrees,
897
00:32:09,767 --> 00:32:11,142
so that it can
rest up to medium.
898
00:32:11,166 --> 00:32:13,343
- Noodles are
just behind you.
- Okay.
899
00:32:13,367 --> 00:32:15,007
It's time to start
plating my noodle dish.
900
00:32:15,367 --> 00:32:17,142
I toss them in some lime juice,
901
00:32:17,166 --> 00:32:19,700
garlic, ginger, spice,
902
00:32:19,767 --> 00:32:22,000
and then I'm gonna add
my charred vegetables.
903
00:32:22,100 --> 00:32:24,500
This dish is done.
904
00:32:24,567 --> 00:32:27,943
{\an8}[Jeff] So my escarole
and baby bok choy
have a nice char.
905
00:32:27,967 --> 00:32:30,100
It's time to put it all
together with lemon juice,
906
00:32:30,166 --> 00:32:31,600
chili, then Parmesan,
907
00:32:31,667 --> 00:32:33,100
and it's ready to go on a plate.
908
00:32:33,166 --> 00:32:34,576
There's seven minutes left,
909
00:32:34,600 --> 00:32:36,643
and my sous-chef
puts the funnel cake
dough in the oil.
910
00:32:36,667 --> 00:32:38,266
[sous-chef] It's not
staying together.
911
00:32:38,367 --> 00:32:39,600
It's really hot.
912
00:32:39,667 --> 00:32:41,100
[Jeff] It's burning,
it's splitting,
913
00:32:41,166 --> 00:32:43,000
nothing's working,
and I'm panicking.
914
00:32:43,100 --> 00:32:44,843
[Jeff] No, no, no!
915
00:32:44,867 --> 00:32:45,907
Maybe this is over for me.
916
00:32:54,066 --> 00:32:56,200
{\an8}[Jeff] The funnel cake
dough is a disaster.
917
00:32:56,266 --> 00:32:58,166
{\an8}It's burning, it's splitting.
918
00:32:58,266 --> 00:33:00,543
{\an8}Six minutes left,
and we gotta troubleshoot
919
00:33:00,567 --> 00:33:02,100
{\an8}this funnel cake dough,
and quick.
920
00:33:02,166 --> 00:33:04,100
Little more flour?
It's really hot.
921
00:33:04,166 --> 00:33:07,100
We turn off the heat,
add more flour,
and keep trying.
922
00:33:07,166 --> 00:33:08,343
Come on.
923
00:33:08,367 --> 00:33:09,900
[Connie] Yeah,
it's a little better.
924
00:33:10,000 --> 00:33:11,000
Yes.
925
00:33:13,166 --> 00:33:14,500
Five minutes, guys.
926
00:33:14,567 --> 00:33:16,943
I'm gonna start building
the ceviche.
927
00:33:16,967 --> 00:33:20,467
So I lay down the watermelon
steaks into a bowl
with tiger's milk,
928
00:33:20,567 --> 00:33:21,887
and then I add jicama
for texture.
929
00:33:23,367 --> 00:33:25,200
Connie, biscuits are off.
930
00:33:25,266 --> 00:33:27,300
{\an8}I need filling
to go with the biscuit,
931
00:33:27,367 --> 00:33:30,900
so I mix macadamia nut
and dulce de leche.
932
00:33:31,000 --> 00:33:33,142
- [sous-chef] That
looks great. Yeah?
- [Connie] Okay, perfect.
933
00:33:33,166 --> 00:33:35,743
Okay, these are gonna
be up like that.
934
00:33:35,767 --> 00:33:37,500
Banana, and that's that.
935
00:33:38,567 --> 00:33:39,743
[Dylan] Three minutes!
936
00:33:39,767 --> 00:33:41,843
[Jeff] My scallops are looking
nice and golden.
937
00:33:41,867 --> 00:33:43,000
I'm gonna start plating.
938
00:33:43,033 --> 00:33:45,367
I have my scallops,
my charred cantaloupe,
939
00:33:45,467 --> 00:33:47,543
and I finish with my
guanciale vinaigrette.
940
00:33:47,567 --> 00:33:49,767
This is plated.
I'm gonna plate
cauliflower now.
941
00:33:49,867 --> 00:33:51,027
I put down my pine nut puree,
942
00:33:51,667 --> 00:33:52,700
my roasted cauliflower,
943
00:33:52,767 --> 00:33:54,867
and finish with roasted grapes.
944
00:33:54,967 --> 00:33:56,142
All I'm waiting
for is dessert now.
945
00:33:56,166 --> 00:33:58,500
- Okay. This is kind
of what I got.
- [Jeff] Okay.
946
00:33:58,567 --> 00:34:00,700
The funnel cakes look
a bit deconstructed,
947
00:34:00,767 --> 00:34:02,543
but we gotta get these
on the plate.
948
00:34:02,567 --> 00:34:04,367
- And then just
strawberries on top?
- Yeah.
949
00:34:04,467 --> 00:34:05,467
It's now or never.
950
00:34:07,100 --> 00:34:08,100
One minute!
951
00:34:08,166 --> 00:34:09,867
[Connie] I'm racing
against the clock.
952
00:34:09,967 --> 00:34:12,100
I need to slice the duck
really thin,
953
00:34:12,166 --> 00:34:14,000
spread the sauce on my plate,
954
00:34:14,066 --> 00:34:15,266
fan out the duck,
955
00:34:15,367 --> 00:34:17,400
and try and get the rest
of my garnishes on there.
956
00:34:18,300 --> 00:34:19,100
[Dylan] Ten,
957
00:34:19,166 --> 00:34:21,000
nine, eight,
958
00:34:21,166 --> 00:34:22,100
seven,
959
00:34:22,166 --> 00:34:22,944
six,
960
00:34:22,968 --> 00:34:24,100
five,
961
00:34:24,166 --> 00:34:25,166
four,
962
00:34:25,266 --> 00:34:26,100
three,
963
00:34:26,166 --> 00:34:27,900
two, one.
964
00:34:29,200 --> 00:34:31,643
- [chuckles] Oh, my God.
- [chuckles]
965
00:34:31,667 --> 00:34:33,900
- Boom.
- Got it done.
966
00:34:34,000 --> 00:34:37,467
That was the fastest
45 minutes of my entire life.
967
00:34:37,567 --> 00:34:40,100
The funnel cakes,
they're not as pretty
as I wanted them to be,
968
00:34:40,166 --> 00:34:44,000
but I tasted everything,
it tasted great.
969
00:34:44,066 --> 00:34:47,367
[Connie] I'm happy
that I showcased the fruit
in almost every single dish.
970
00:34:47,467 --> 00:34:49,943
But I'm honestly a little bit
worried about my dessert.
971
00:34:49,967 --> 00:34:51,000
I improvised on that one.
972
00:34:52,266 --> 00:34:53,700
I really hope
the judges like it.
973
00:34:57,767 --> 00:34:58,667
Well, my friends,
974
00:34:58,700 --> 00:35:01,000
tonight it's all about
fire and fruit.
975
00:35:01,066 --> 00:35:02,743
{\an8}This chef had to cook
with cantaloupe.
976
00:35:02,767 --> 00:35:04,367
{\an8}This chef has prepared
seared scallops
977
00:35:04,467 --> 00:35:06,943
with guanciale vinaigrette
and charred cantaloupe.
978
00:35:06,967 --> 00:35:11,343
Roasted cauliflower
with smoked pine nut sauce
and roasted red grapes.
979
00:35:11,367 --> 00:35:14,000
Grilled leafy greens
with Parmesan and chili.
980
00:35:14,066 --> 00:35:15,443
And we'll top it off
with funnel cake
981
00:35:15,467 --> 00:35:17,467
with lime cream
and strawberries.
982
00:35:17,567 --> 00:35:18,600
This is gorgeous.
983
00:35:20,467 --> 00:35:22,347
I mean, would you just
look at the cook on that.
984
00:35:22,867 --> 00:35:24,667
[Dale] The sear on these
scallops are perfect.
985
00:35:28,266 --> 00:35:30,142
- Mmm, it's really nice.
- Man, that's... [chuckles]
986
00:35:30,166 --> 00:35:31,610
That's really good.
987
00:35:31,634 --> 00:35:33,643
{\an8}[Dylan] These scallops
are perfectly seared
on one side,
988
00:35:33,667 --> 00:35:36,042
{\an8}and then topped
with that rich sauce
989
00:35:36,066 --> 00:35:37,343
and the guanciale,
works really nice together.
990
00:35:37,367 --> 00:35:39,543
But I can kind of take
or leave the cantaloupe,
991
00:35:39,567 --> 00:35:42,242
and cantaloupe was the fruit
that they had to use
in their feast.
992
00:35:42,266 --> 00:35:43,177
Yeah, I agree.
993
00:35:43,201 --> 00:35:45,042
The star of the scallops
is the scallops.
994
00:35:45,066 --> 00:35:47,266
But at the same time,
I think the cantaloupe
goes well
995
00:35:47,367 --> 00:35:49,266
and it really does pair well
with the sauce too.
996
00:35:49,367 --> 00:35:51,607
I also like what this chef did
with the cauliflower dish.
997
00:35:52,367 --> 00:35:53,900
[Eddie] Everything on that plate
998
00:35:53,967 --> 00:35:56,242
- seems like it touched
something in the arena.
- [Dylan and Dale] Yeah.
999
00:35:56,266 --> 00:35:57,776
{\an8}[Eddie] You have the rich,
smoky sauce.
1000
00:35:57,800 --> 00:36:00,042
{\an8}You have the char
that's on the outside
of that cauliflower.
1001
00:36:00,066 --> 00:36:01,543
{\an8}[Dylan] And I like
the roasted grapes.
1002
00:36:01,567 --> 00:36:03,543
Those little pops of sweetness,
1003
00:36:03,567 --> 00:36:06,100
definitely add a great
taste to the dish.
1004
00:36:06,166 --> 00:36:07,100
[Eddie] Absolutely.
1005
00:36:07,166 --> 00:36:09,142
Let's move onto
the grilled leafy greens.
1006
00:36:09,166 --> 00:36:11,100
- I'm actually really
liking this dish.
- Yes.
1007
00:36:11,166 --> 00:36:12,843
{\an8}I like that they're very
well dressed,
1008
00:36:12,867 --> 00:36:14,700
{\an8}and that grated Parm on top
1009
00:36:14,767 --> 00:36:17,867
{\an8}gives it that kind of richness
that I think leafy greens
definitely needs,
1010
00:36:17,967 --> 00:36:20,100
because on its own,
it really doesn't have
much flavor.
1011
00:36:20,166 --> 00:36:22,246
This first feast was ripe
with creativity and flavor.
1012
00:36:23,367 --> 00:36:24,600
I'm excited for dessert.
1013
00:36:24,667 --> 00:36:26,133
Let's do it.
1014
00:36:26,166 --> 00:36:28,806
{\an8}This chef has prepared
funnel cake with lime cream
and strawberries.
1015
00:36:31,967 --> 00:36:33,867
The flavor of the funnel cake
is spot-on.
1016
00:36:33,967 --> 00:36:35,242
I agree with you,
1017
00:36:35,266 --> 00:36:37,667
but I'm not really getting
any smoke, char,
or anything else.
1018
00:36:37,767 --> 00:36:39,367
Is it fruit-forward? yes.
1019
00:36:39,467 --> 00:36:43,142
But I'm not sure it's really a
Fire Masters arena dessert.
1020
00:36:43,166 --> 00:36:45,743
All the chef had to do
was get a really hot pan,
1021
00:36:45,767 --> 00:36:48,000
char those strawberries
a little bit,
1022
00:36:48,066 --> 00:36:50,543
- [Eddie] Gotta appreciate
the pops of red, though.
- [Dylan] Mmm-hmm.
1023
00:36:50,567 --> 00:36:53,127
This first feast really
brought the flavors of fruit
to the table.
1024
00:36:54,100 --> 00:36:56,100
Let's see what the second chef
has in store for us.
1025
00:36:58,567 --> 00:37:01,200
Our second Fruit to Fire
feast has landed.
1026
00:37:01,266 --> 00:37:03,367
{\an8}This chef had to cook
with mango.
1027
00:37:03,467 --> 00:37:05,900
{\an8}This chef has prepared
sticky mango duck.
1028
00:37:06,000 --> 00:37:07,900
Watermelon-coconut ceviche.
1029
00:37:08,000 --> 00:37:10,142
Spicy noodles
with grilled vegetables.
1030
00:37:10,166 --> 00:37:14,000
And we'll finish off
with chocolate macadamia
biscuits with charred bananas.
1031
00:37:14,066 --> 00:37:15,066
Let's dig in.
1032
00:37:19,667 --> 00:37:21,000
Ooh. Wow.
1033
00:37:21,567 --> 00:37:24,166
That sauce with the mango
is magic.
1034
00:37:24,266 --> 00:37:26,000
{\an8}It's sour and spicy,
1035
00:37:26,066 --> 00:37:29,042
{\an8}and it really lends itself
well to the sweetness
that the duck has.
1036
00:37:29,066 --> 00:37:30,943
- The duck breast
was cooked very well.
- [Eddie] Mmm-hmm.
1037
00:37:30,967 --> 00:37:32,527
[Dylan] And this is just
a really smart,
1038
00:37:32,567 --> 00:37:35,100
- well-balanced
and delicious dish.
- Yep.
1039
00:37:35,166 --> 00:37:38,042
I also really like the flavor
of the watermelon ceviche.
1040
00:37:38,066 --> 00:37:39,843
{\an8}[Dale] That coconut sauce
is quite delicious,
1041
00:37:39,867 --> 00:37:41,242
{\an8}all those fresh herbs.
1042
00:37:41,266 --> 00:37:43,667
{\an8}This is the exact dish
I wanna eat on a hot
summer night.
1043
00:37:43,767 --> 00:37:47,266
But I have to say
the noodle dish is a bit
of a letdown for me.
1044
00:37:47,367 --> 00:37:48,867
{\an8}[Dylan] It's got
a little spice to it,
1045
00:37:48,967 --> 00:37:51,087
{\an8}but other than that
there's really not
a lot of flavor.
1046
00:37:51,467 --> 00:37:52,800
[Dale] And it's lacking salt.
1047
00:37:52,867 --> 00:37:54,843
- [Eddie] Yeah, salt.
- So with heat you always
need that salt
1048
00:37:54,867 --> 00:37:56,843
- to kind of, you know,
give it that actual body...
- Mmm.
1049
00:37:56,867 --> 00:38:00,042
- of flavor, but it's more
heat and not enough seasoning.
- [Dylan] Yeah.
1050
00:38:00,066 --> 00:38:01,776
Let's see what they've
made for dessert.
1051
00:38:01,800 --> 00:38:05,500
{\an8}This chef has prepared
chocolate macadamia biscuits
with charred banana.
1052
00:38:11,266 --> 00:38:13,743
-That's good. [chuckles]
-Mmm, very good, right?
[chuckles]
1053
00:38:13,767 --> 00:38:15,242
It's not an attractive dessert,
1054
00:38:15,266 --> 00:38:17,743
but at the same time,
looks definitely
are deceiving,
1055
00:38:17,767 --> 00:38:18,700
and it's quite delicious.
1056
00:38:18,767 --> 00:38:20,142
- That macadamia butter...
- [Dylan] Mmm-hmm.
1057
00:38:20,166 --> 00:38:21,443
It has a lot of sweetness in it.
1058
00:38:21,467 --> 00:38:23,400
So, I like those charred
bits on the banana
1059
00:38:23,467 --> 00:38:25,000
because it broke it up
a little bit.
1060
00:38:25,066 --> 00:38:27,743
Another feast that brought
peak fruit flavor
to the table.
1061
00:38:27,767 --> 00:38:28,800
[Eddie] Absolutely.
1062
00:38:31,867 --> 00:38:34,343
We've had two exceptional
fruit to fire feasts.
1063
00:38:34,367 --> 00:38:36,343
We're gonna have to break
these down plate by plate
1064
00:38:36,367 --> 00:38:38,000
- and see how these chefs did.
- Yeah.
1065
00:38:38,100 --> 00:38:39,376
{\an8}Let's start with the mains.
1066
00:38:39,400 --> 00:38:41,943
{\an8}The first chef preparing
seared scallops
with cantaloupe.
1067
00:38:41,967 --> 00:38:44,343
{\an8}And the second chef
with the sticky mango duck.
1068
00:38:44,367 --> 00:38:47,500
The first chef gave us
perfectly seared scallops.
1069
00:38:47,567 --> 00:38:49,242
[Dylan] But if you took
the cantaloupe off that plate,
1070
00:38:49,266 --> 00:38:50,586
you wouldn't really
be missing it.
1071
00:38:50,667 --> 00:38:51,000
Whereas the second chef,
1072
00:38:51,667 --> 00:38:53,200
if you took that mango off,
1073
00:38:53,266 --> 00:38:54,443
it would be a completely
different dish.
1074
00:38:54,467 --> 00:38:56,100
Yeah, I 100% agree.
1075
00:38:56,166 --> 00:39:00,200
The second chef did a really
good job of integrating mango
into that dish.
1076
00:39:00,266 --> 00:39:01,700
Let's take a look at the sides.
1077
00:39:01,767 --> 00:39:03,843
{\an8}The first chef preparing
that roasted cauliflower
1078
00:39:03,867 --> 00:39:05,567
{\an8}with the pine nut sauce
and the grapes.
1079
00:39:05,667 --> 00:39:07,543
{\an8}And the second chef
with the watermelon ceviche.
1080
00:39:07,567 --> 00:39:10,200
{\an8}I absolutely love
the watermelon dish.
1081
00:39:10,266 --> 00:39:11,200
It was elegant.
1082
00:39:11,266 --> 00:39:12,843
It was definitely fruit-forward.
1083
00:39:12,867 --> 00:39:17,500
But the first chef also really
used the Fire Masters arena
a lot more.
1084
00:39:17,567 --> 00:39:20,900
There was a char
on the cauliflower
in a smoked pine nut sauce.
1085
00:39:21,000 --> 00:39:22,200
The grapes were charred,
1086
00:39:22,266 --> 00:39:25,300
so they really did highlight
the arena as well as fruit.
1087
00:39:25,367 --> 00:39:26,543
Yeah, I totally agree.
1088
00:39:26,567 --> 00:39:28,266
Moving on to the second
set of sides.
1089
00:39:28,367 --> 00:39:30,667
{\an8}The first chef prepared
those grilled leafy greens,
1090
00:39:30,767 --> 00:39:33,042
{\an8}and the second chef
with the spicy noodle salad.
1091
00:39:33,066 --> 00:39:35,343
{\an8}Those charred leafy greens
were delicious.
1092
00:39:35,367 --> 00:39:38,166
[Dale] That noodle dish
just fell flat on seasoning.
1093
00:39:38,266 --> 00:39:39,200
{\an8}Moving on to dessert.
1094
00:39:39,266 --> 00:39:41,000
{\an8}The first chef did
the funnel cake
1095
00:39:41,100 --> 00:39:42,867
{\an8}with the lime cream
and strawberries.
1096
00:39:42,900 --> 00:39:45,943
{\an8}The second chef,
the chocolate macadamia
biscuits with charred banana.
1097
00:39:45,967 --> 00:39:48,367
I think the flavor
of the funnel cake
was quite good.
1098
00:39:48,467 --> 00:39:50,343
- But you're not really getting
any char to it.
- [Eddie] Yeah.
1099
00:39:50,367 --> 00:39:52,687
Whereas the bananas
of the second chef kind
of surprised me.
1100
00:39:53,667 --> 00:39:55,543
Once you got into it,
the bananas and everything,
1101
00:39:55,567 --> 00:39:57,543
- it really did work together.
- [Eddie] Definitely.
1102
00:39:57,567 --> 00:39:59,400
I think it's safe to say
both of these chefs
1103
00:39:59,467 --> 00:40:02,100
did a great job utilizing
their fruits in the feasts.
1104
00:40:02,166 --> 00:40:03,242
It was a difficult choice,
1105
00:40:03,266 --> 00:40:04,843
but I think we've
made a decision.
1106
00:40:04,867 --> 00:40:06,200
- Yeah.
- I think we have.
1107
00:40:06,266 --> 00:40:07,567
Let's call the chefs back in.
1108
00:40:13,667 --> 00:40:17,100
Win or lose,
I feel that I put out
some really good food,
1109
00:40:17,166 --> 00:40:18,433
so I'm really proud.
1110
00:40:19,467 --> 00:40:23,266
I may look calm,
but I am freaking out
inside. [chuckles]
1111
00:40:23,367 --> 00:40:28,443
Chefs, both of your feasts
paired fruit and flame
in delectable ways.
1112
00:40:28,467 --> 00:40:30,343
In the first feast,
1113
00:40:30,367 --> 00:40:33,767
we thought the seared scallops
with cantaloupe was
a delicious blend of flavors.
1114
00:40:33,867 --> 00:40:35,700
However, we were missing
the flavors
1115
00:40:35,767 --> 00:40:37,800
of the Fire Masters arena
in the dessert.
1116
00:40:39,300 --> 00:40:40,943
In the second feast,
1117
00:40:40,967 --> 00:40:43,567
the sticky mango duck
was a luscious and beautifully
balanced dish.
1118
00:40:44,467 --> 00:40:47,343
However, we felt the spicy
noodles would have benefited
1119
00:40:47,367 --> 00:40:48,667
from some additional seasoning.
1120
00:40:51,100 --> 00:40:53,943
Chefs, we have made
our decision.
1121
00:40:53,967 --> 00:40:55,967
Tonight's winning feast is...
1122
00:41:00,066 --> 00:41:03,042
the first feast
with the seared scallops
and grilled leafy greens.
1123
00:41:03,066 --> 00:41:04,900
- Oh!
- Oh, my goodness!
1124
00:41:05,000 --> 00:41:06,843
- Oh, my goodness!
- [all clapping]
1125
00:41:06,867 --> 00:41:08,500
- Congratulations.
- What?
1126
00:41:08,567 --> 00:41:10,100
- Thank you, Chef.
- That's amazing.
1127
00:41:10,166 --> 00:41:11,166
- Good job.
- Oh, my God!
1128
00:41:12,467 --> 00:41:14,142
Congratulations, Chef Jeff.
1129
00:41:14,166 --> 00:41:19,300
You have won $10,000
and the title of today's
Fire Masters champion.
1130
00:41:19,367 --> 00:41:22,000
- Whoo!
- [all laughing]
1131
00:41:22,100 --> 00:41:24,700
This is, like, the highlight
of my culinary career.
1132
00:41:24,767 --> 00:41:27,400
And it feels like
a dream come true.
1133
00:41:27,467 --> 00:41:29,000
- [all clapping]
- Good job, chef.
1134
00:41:29,066 --> 00:41:30,700
I'm really happy for Chef Jeff.
1135
00:41:30,767 --> 00:41:32,300
{\an8}He was a fierce competitor.
1136
00:41:32,367 --> 00:41:33,743
{\an8}Thank you, chef. Thank you.
1137
00:41:33,767 --> 00:41:36,700
{\an8}Every single time I cook
in the Fire Masters arena,
1138
00:41:36,767 --> 00:41:39,242
{\an8}it just keeps getting
harder and harder,
1139
00:41:39,266 --> 00:41:41,000
{\an8}but it's always fun competing.
1140
00:41:41,066 --> 00:41:43,467
{\an8}-Congratulations, chef.
A very nice cook.
-Thank you.
1141
00:41:43,567 --> 00:41:45,800
{\an8}[Jeff] I'm just overwhelmed
with happiness.
1142
00:41:45,867 --> 00:41:47,166
{\an8}[laughs]
1143
00:41:47,266 --> 00:41:48,300
{\an8}I can't believe it.
1144
00:41:48,367 --> 00:41:50,200
{\an8}- Good job.
- How's that feel?
1145
00:41:50,266 --> 00:41:51,667
{\an8}- It was amazing.
- [all clapping]