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Welcome to Fire Masters...
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where three chefs will
take on three blazing
culinary challenges...
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-Fantastic.
-Yeah, yeah, yeah.
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[Brian] Let's do it.
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[Dylan]
...two will be eliminated,
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and the last chef standing
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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Wow!
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[Dylan]
...and to earn their place
as a Fire Masters Champion.
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You struggled using
the Fire Masters arena.
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It is a little bit of a mess.
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[Dylan] Speed.
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[Dylan] Speed.
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-The pressure's on, right?
-[Dylan] Skill.
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Looks beautiful.
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[Dylan] Scorching competition.
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These are hot!
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This is Fire Masters.
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[Dylan]
Three chefs are battle-ready
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to fight for the title
of Fire Masters Champion.
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{\an8}Let's meet them.
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First up, Brian McCourt
from New Dundee, Ontario.
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{\an8}I'm the culinary director
of the Ignite Group of Brands.
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I've been a chef for over
20 years now.
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I have lots of experience
cooking with wood,
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I have lots of experience
cooking with wood,
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charcoal, open flame.
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My strategy to win
is my versatility.
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I can do Southeast
Asian food.
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I can do European food.
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I have the drive,
I've got the fire within me.
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So excited to cook
for all of you today.
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[Dylan] Next, Danielle Leoni
from Phoenix, Arizona.
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{\an8}I'm the executive chef
at The Breadfruit.
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It's a Jamaican restaurant.
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So you get things
that are grilled and roasted
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and smoked and charred.
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My signature is jerk
and it's open fire cooking.
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So I'm used to being
in front of intense heat.
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So I'm used to being
in front of intense heat.
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It is game on.
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Hi, judges.
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[Dylan] And last, Rahil Rathod
from Moncton, New Brunswick.
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{\an8}I'm a chef at Restaurant Clos.
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Growing up in India,
cooking with charcoal
was a part of life.
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I used to see my aunts,
my mom, cook on open fire.
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It was mesmerizing.
The magic, cooking a biryani
or making skewers.
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And I think my love
for cooking on the open fire
started from there.
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Hello, judges.
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Chefs,
welcome to Fire Masters.
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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
will go head-to-head
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against one of our judges
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,
here's who you'll need
to impress.
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Chef Eddie Jackson
is a celebrity chef,
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cookbook author and the owner
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cookbook author and the owner
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of Rosehill Beer Garden
in Houston, Texas.
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{\an8}Y'all ready to get it on?
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-Oh, yeah.
-Yes.
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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
CHARCUT Italian Roast House
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and Charbar
in Calgary, Alberta.
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{\an8}Welcome, chefs.
Good luck today.
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-Thank you, chef.
-Thank you.
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Thank you.
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[Dylan] Stuart Cameron
is an award-winning,
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internationally-experienced
chef,
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known for his
Mediterranean flavors.
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He's the chef/owner
of Bocado restaurant
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He's the chef/owner
of Bocado restaurant
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{\an8}in Prince Edward County,
Ontario.
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{\an8}Can't wait to try your food.
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-Thank you.
-Thank you.
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Chefs, I hope
you brought your A-game
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because it's time
to fire things up.
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In this first Wildfire Round,
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you'll create a dish
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 fire pit,
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as well as access
to our fully stocked
and stacked pantry.
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Your dish will be judged
on presentation,
creativity and taste.
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Your dish will be judged
on presentation,
creativity and taste.
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Chefs, are you ready?
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[chefs] Yes!
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You've got 30 minutes
on the clock,
and your time starts...
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-now!
-[Connie] Whoo! Let's go.
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{\an8}[Danielle]
All right, let's go.
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Chops. Chops.
Pork chops.
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{\an8}For my signature dish,
I'm making jerk pork chop.
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Plantains, plantains...
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With smoked plantain mash.
Okay.
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This is my signature dish
because I love cooking
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with fruits and spices
and fire.
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with fruits and spices
and fire.
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And here it is all on a plate.
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Okay.
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First, I'm starting
with my green plantain mash.
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Green plantains
are so starchy,
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they're like a potato.
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I have to boil that
to soften them up.
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All right.
Let's see how that goes.
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Next, I have to get
my pineapple,
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my habaneros,
and my scallions
on the fire pit.
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Whoo!
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Let's go, let's go.
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[Brian] Let's do this.
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My signature dish
is a wood-fired flank steak
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{\an8}with a charred eggplant salad
with a Southeast Asian twist.
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I take my flank steak,
I'm trimming off
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I take my flank steak,
I'm trimming off
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all the excess fat
so everything will cook
at the right temperature.
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This is my signature dish
because I love cooking
Southeast Asian food.
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Lots of textures,
lots of different
bold flavors.
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I season it with salt,
five spice with the anise
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and I add a little bit
of light soy.
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This is going to be
a tasty flank.
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[Rahil] Where's the lamb?
For my signature dish,
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I'm making fire-roasted
lamb chops
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with apricot couscous.
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{\an8}It is my signature dish
because I'm born in India,
we eat a lot of spices there.
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Normally, I would marinate
for 24 hours
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Normally, I would marinate
for 24 hours
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and then I cook
the whole rack of lamb.
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Here, I have to impart
the flavors in 30 minutes.
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So I cut into chops
to get more surface area
so it gets more flavor.
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[Danielle] Oh!
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Bringing all the spice
with the jerk rub.
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I have to start out
my jerk seasoning.
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Base ingredient, habaneros,
charred scallions and rum
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and the vinegar
and allspice and garlic.
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I taste my jerk grub...
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Oh!
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...and it's so spicy.
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...and it's so spicy.
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Oh!
This needs sugar.
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Gonna blend this
one more time
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since it's way too spicy.
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[Brian] Once I finished
seasoning the flank steak,
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I move over to the cabbage
and the eggplant.
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So I know I want to get
that cabbage on the coal.
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I want to get that
eggplant onto the fire pit.
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You want to get that smoke.
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And then I throw
the flank steak on early
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because I want to have
enough time for it
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to get the char that I want.
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Perfect.
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I am really worried
about Brian's steak
that high on the grill.
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I'm worried that it's steaming
and not getting that
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really deep char
that it needs.
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Yeah.
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Yeah.
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[Connie]
Flank steak doesn't need
much time on the grill.
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Nice and low to the coals.
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Super quick sear
on each side.
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And you don't want
to go higher than
medium rare or rare.
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[Rahil] So I'm starting
the marinade for my lamb.
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And I add ginger, cumin
powder, some turmeric,
coriander powder,
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cardamom powder,
Kashmiri chili,
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some cinnamon and a little bit
of garam masala,
yogurt.
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These judges
better love spice.
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[Danielle] Okay.
I got this.
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I'm taking my pork chops
over to the charcoal grill.
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I'm taking my pork chops
over to the charcoal grill.
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Super-hot.
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I need to get a nice,
beautiful char in them.
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And I also need
to get pimento wood.
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I'm using pimento wood
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because it is the hallmark
flavor of Jamaica.
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Here we go, kiddos.
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[Eddie] Oh, yes.
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She pulled out
the pimento wood.
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That is the traditional way
to cook jerk.
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It has a very subtle flavor,
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very kind of herbaceousness
to it,
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which really kind of brings
the flavor to jerk.
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[Brian] Sauce time.
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{\an8}I'm making a charred tomato
nam prik, the top of my steak,
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{\an8}but I'm taking it
to the next level.
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{\an8}but I'm taking it
to the next level.
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I've gotten to my lemongrass,
char tomatoes.
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I chop up some cilantro stems
with some scallions,
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lime leaf and then
I take some of the trim
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from the flank steak
that's been on the grill.
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I plop it in and get all those
flavors meshing together.
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Away I go.
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[Rahil] I'm worried
about my time.
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The lamb has to go
on the fire pit
so it starts cooking.
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[Stuart]
Lamb cooks very quick.
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If you cut it in small chops,
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you're looking
four or five minutes each side
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and then a good rest
for another five,
ten minutes.
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[Brian] Let's do it.
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I got to see
if my flank steaks are ready.
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I have a slight char,
but not the char
I was going for.
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I'm not happy with it,
but I run the risk of it
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overcooking and I want
to let it rest for a bit
before I dig into it.
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Next,
I take my eggplant off.
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It's not too mushy.
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It still has some
texture to it.
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And it tastes
very, very good with char.
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I need to check the...
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I have to check
on these plantains.
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I open the pot.
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No, they're not ready.
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They are nowhere
near being done.
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The green plantain mash,
it's key to my dish.
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The green plantain mash,
it's key to my dish.
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Without it, I'm done.
[sighs]
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[Danielle] These plantains...
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No, they're not ready.
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...are not
all the way cooked.
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If I don't have this mash,
I'm done.
[sighs]
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Okay.
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{\an8}These green plantains
have to be cooked now.
[humming]
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It might work. It might work.
It might work.
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I throw them
on the charcoal grill
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because it's supposed
to be a smoked mash.
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And I hope for the best.
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[Rahil] It's time to move
the lamb chops.
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{\an8}I wanted to get
a little bit of smokiness.
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So I'm going to put them
in the charcoal grill.
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So I'm going to put them
in the charcoal grill.
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I'm just lightly smoking it.
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And I still have to start
my couscous.
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And I add the apricots,
I add some saffron
with some butter,
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some coriander,
mint and tomato.
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Chefs, ten minutes left!
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[Brian]
The pressure is on, right?
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Okay, cabbage.
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{\an8}I remember my cabbage
is on the coals,
242
00:08:59,467 --> 00:09:00,667
so I want to get it off.
243
00:09:00,667 --> 00:09:02,567
It's got all the char,
both sides.
244
00:09:02,567 --> 00:09:04,000
It's exactly
what I'm looking for.
245
00:09:06,166 --> 00:09:07,300
Okay, kids.
246
00:09:07,300 --> 00:09:07,787
I have to start working
on my mango relish.
247
00:09:07,787 --> 00:09:08,000
I have to start working
on my mango relish.
248
00:09:09,266 --> 00:09:13,400
I add lime juice,
fresh-picked thyme
and charred pineapples
249
00:09:13,467 --> 00:09:14,667
just to round it out.
250
00:09:16,066 --> 00:09:17,266
Chefs, only five minutes left!
251
00:09:17,266 --> 00:09:18,367
This is it!
252
00:09:18,367 --> 00:09:19,867
-Come on, chefs.
-Whoo! Let's go!
253
00:09:19,867 --> 00:09:21,166
Let's go!
254
00:09:21,166 --> 00:09:23,467
[Rahil] I still have to make
my cucumber salad.
255
00:09:23,467 --> 00:09:27,567
Cucumber and yogurt with dill
is the refreshing component.
256
00:09:27,567 --> 00:09:28,667
Fantastic.
257
00:09:28,667 --> 00:09:30,767
Two minutes left.
Time to get some food down.
258
00:09:30,767 --> 00:09:32,867
-Let's go!
-It's go time.
259
00:09:32,867 --> 00:09:34,000
Beautiful.
260
00:09:34,000 --> 00:09:36,000
Okay.
261
00:09:36,066 --> 00:09:37,767
These are hot.
262
00:09:37,767 --> 00:09:37,787
Ugh!
263
00:09:37,787 --> 00:09:38,000
Ugh!
264
00:09:38,867 --> 00:09:41,367
These are not wanting
to mash.
265
00:09:41,367 --> 00:09:42,467
Chefs, one minute left.
266
00:09:42,467 --> 00:09:44,266
-Let's go. Go now!
-Come on, chefs.
267
00:09:44,266 --> 00:09:45,467
Let's go.
268
00:09:46,700 --> 00:09:47,800
Whoo.
269
00:09:47,867 --> 00:09:51,166
Let's make believers
out of plantain mash.
270
00:09:52,200 --> 00:09:53,367
[Rahil] Yes.
271
00:09:55,266 --> 00:09:57,166
[Danielle]
And a chop for you.
272
00:09:57,166 --> 00:09:58,266
[exhales sharply]
273
00:09:58,266 --> 00:10:02,300
[Dylan and judges] Ten, nine,
eight, seven, six...
274
00:10:02,367 --> 00:10:03,600
[Danielle]
And a little bit of chutney.
275
00:10:03,667 --> 00:10:07,567
[Dylan and judges]
...five, four,
three, two, one.
276
00:10:07,567 --> 00:10:07,787
-Time's up, Chefs.
-Whoo! Whoo!
277
00:10:07,787 --> 00:10:08,000
-Time's up, Chefs.
-Whoo! Whoo!
278
00:10:09,767 --> 00:10:11,767
[applause]
279
00:10:13,900 --> 00:10:15,166
[Brian] I'm feeling good.
280
00:10:15,166 --> 00:10:18,400
I really hope
my signature dish
will have the smoke, char
281
00:10:18,467 --> 00:10:21,266
and bold flavors
that will take me
to the next round.
282
00:10:21,266 --> 00:10:24,300
[Rahil] I'm happy to see
the beautiful sear
on the lamb chop.
283
00:10:24,367 --> 00:10:26,500
I hope it's going to taste
phenomenal.
284
00:10:26,567 --> 00:10:27,667
[Danielle] Oh, my gosh.
285
00:10:27,667 --> 00:10:30,300
I have nailed
this jerk pork chop.
286
00:10:30,367 --> 00:10:32,800
Hopefully, these plantains
are actually cooked.
287
00:10:39,400 --> 00:10:41,567
Chef Brian, please tell us
what you made for the judges.
288
00:10:41,567 --> 00:10:43,700
{\an8}[Brian]
So I did a little wood-fired
flank steak
289
00:10:43,767 --> 00:10:45,867
{\an8}and a charred eggplant salad.
290
00:10:45,867 --> 00:10:48,667
Chef Brian, this plate of food
is very inviting.
291
00:10:48,667 --> 00:10:51,467
The unfortunate thing
for me is you tell me
something like
292
00:10:51,467 --> 00:10:52,767
a wood-fired steak.
293
00:10:52,767 --> 00:10:54,900
I want to see that
nice grill. And right now,
294
00:10:54,967 --> 00:10:56,800
because you have all
these ingredients going on,
295
00:10:56,867 --> 00:10:58,166
the steak gets
a little bit lost.
296
00:11:07,867 --> 00:11:08,000
Chef Brian,
the ingredients are amazing
297
00:11:10,367 --> 00:11:13,266
and you can really get
a lot of smokiness
out of eggplant.
298
00:11:13,266 --> 00:11:17,000
I would've liked to see
a little more smokiness
on this eggplant.
299
00:11:17,000 --> 00:11:19,767
Chef Brian, I love
where you went with this dish.
300
00:11:19,767 --> 00:11:20,900
The flavors are great.
301
00:11:20,967 --> 00:11:23,100
It's kind of feeling
Vietnamese
302
00:11:23,166 --> 00:11:24,266
and a little bit Thai.
303
00:11:24,266 --> 00:11:25,533
Thank you.
304
00:11:25,533 --> 00:11:27,767
[Connie]
Unfortunately, you missed
the mark on the steak.
305
00:11:27,767 --> 00:11:30,667
It's really missing
that char.
306
00:11:30,667 --> 00:11:31,800
Okay.
307
00:11:31,867 --> 00:11:33,367
[Brian] I'm a little nervous.
308
00:11:33,367 --> 00:11:35,900
I didn't get the char
that I wanted
on the flank steak,
309
00:11:35,967 --> 00:11:37,787
but all the other components
on this dish
I'm very, very happy with.
310
00:11:37,787 --> 00:11:38,000
but all the other components
on this dish
I'm very, very happy with.
311
00:11:43,467 --> 00:11:45,667
{\an8}Chef Danielle,
please tell us about
your signature dish.
312
00:11:45,667 --> 00:11:47,767
{\an8}[Danielle] I made a
jerk pork chop for you
313
00:11:47,767 --> 00:11:50,500
{\an8}over a smoked plantain mash.
314
00:11:50,567 --> 00:11:53,667
[Connie] Chef Danielle,
I love the vibrancy of colors.
315
00:11:53,667 --> 00:11:55,266
I can't wait to dive in.
316
00:11:55,266 --> 00:11:56,400
Thank you.
317
00:12:03,066 --> 00:12:05,767
Chef Danielle,
pork was cooked beautifully.
318
00:12:05,767 --> 00:12:06,867
I got the char.
319
00:12:06,867 --> 00:12:07,787
I got the smokiness.
320
00:12:07,787 --> 00:12:08,000
I got the smokiness.
321
00:12:08,000 --> 00:12:09,100
It was amazing.
322
00:12:09,100 --> 00:12:11,166
My first time
having plantain mash.
323
00:12:11,166 --> 00:12:13,667
I think a little
more seasoning in that
would have helped a lot.
324
00:12:14,867 --> 00:12:16,967
Chef Danielle,
you said jerk...
325
00:12:16,967 --> 00:12:18,066
-Yes.
-...right?
326
00:12:18,066 --> 00:12:19,200
So what I'm getting right now,
327
00:12:19,266 --> 00:12:20,266
I'm getting
a lot of sweetness,
328
00:12:20,266 --> 00:12:21,667
but I'm not actually
getting the heat.
329
00:12:21,700 --> 00:12:24,200
If you're gonna tell me
you're giving me jerk,
give me some jerk.
330
00:12:24,266 --> 00:12:26,000
Okay. Thank you.
331
00:12:26,066 --> 00:12:27,867
Oh, man.
I hope I'm staying.
332
00:12:27,867 --> 00:12:32,700
You look at my plate,
it is charred, it's smoked,
it's vibrant.
333
00:12:32,767 --> 00:12:33,867
I'm not going home.
334
00:12:37,567 --> 00:12:37,787
Chef Rahil, please tell us
about your signature dish.
335
00:12:37,787 --> 00:12:38,000
Chef Rahil, please tell us
about your signature dish.
336
00:12:40,066 --> 00:12:44,266
{\an8}[Rahil] What I cooked
is fire-roasted lamb chops
with apricot couscous.
337
00:12:44,266 --> 00:12:46,600
[Stuart] Chef Rahil,
presentation is great.
338
00:12:46,667 --> 00:12:47,900
Looking forward
to trying that out.
339
00:12:47,967 --> 00:12:49,100
Thank you.
340
00:12:50,967 --> 00:12:52,467
Hmm.
341
00:12:52,467 --> 00:12:55,100
Definitely liking that flavor,
I tell you that.
342
00:12:55,100 --> 00:12:56,900
Literally flavor bomb
in my mouth.
343
00:12:56,967 --> 00:12:58,900
You got the char,
you got the smoke,
344
00:12:58,967 --> 00:13:00,767
you got some sweetness
going on under there.
345
00:13:00,767 --> 00:13:03,467
You know
the consistency of your sauce.
346
00:13:03,467 --> 00:13:06,166
I love the spice
that you achieved.
347
00:13:06,166 --> 00:13:07,600
You nailed the seasoning.
348
00:13:07,667 --> 00:13:07,787
It is delicious.
349
00:13:07,787 --> 00:13:08,000
It is delicious.
350
00:13:09,166 --> 00:13:13,166
However, the butchering
on your lamb
was a little bit of a miss.
351
00:13:13,166 --> 00:13:16,567
You can see that my cut
was really nicely medium rare,
352
00:13:16,567 --> 00:13:18,667
but on Eddie's chop,
his are a little thinner,
353
00:13:18,667 --> 00:13:20,767
so they look a little bit
overdone.
354
00:13:20,767 --> 00:13:22,200
Thank you very much, chef.
355
00:13:22,266 --> 00:13:23,500
And thank you, chefs.
356
00:13:23,500 --> 00:13:25,266
Let's give the judges
a couple minutes
to deliberate.
357
00:13:25,266 --> 00:13:26,867
We'll call you back
when we're ready.
358
00:13:26,867 --> 00:13:28,166
I'm feeling pretty nervous.
359
00:13:28,166 --> 00:13:30,166
Did I do enough
to please the judges?
360
00:13:34,700 --> 00:13:35,767
All right, judges.
361
00:13:35,767 --> 00:13:37,787
This Wildfire Round
is in the books.
362
00:13:37,787 --> 00:13:37,867
This Wildfire Round
is in the books.
363
00:13:37,867 --> 00:13:38,000
{\an8}Let's take a look
at Chef Rahil's lamb dish.
364
00:13:40,367 --> 00:13:42,567
{\an8}[Eddie] Chef Rahil
absolutely knows
how to season.
365
00:13:42,567 --> 00:13:44,667
The flavor that he got across
in that lamb chop
366
00:13:44,667 --> 00:13:46,000
in such a short amount
of time, I mean,
367
00:13:46,066 --> 00:13:48,500
it tasted like it
had been marinating for days.
368
00:13:48,567 --> 00:13:50,367
And he knows
how to get that char.
369
00:13:50,367 --> 00:13:52,266
The butchery could have just
been a little cleaner
370
00:13:52,266 --> 00:13:54,667
and more even-cooking
temperature
on that lamb chop
371
00:13:54,667 --> 00:13:56,166
would have been great.
372
00:13:56,166 --> 00:13:58,867
{\an8}Tell me your thoughts
on Chef Danielle
and her jerk pork chop.
373
00:13:58,867 --> 00:14:01,867
{\an8}[Connie] Chef Danielle,
she nailed her pork chop.
374
00:14:01,867 --> 00:14:03,567
It is very hard,
let me tell you,
375
00:14:03,567 --> 00:14:07,100
to cook a pork chop
that perfectly in 30 minutes.
376
00:14:07,166 --> 00:14:07,787
[Eddie]
But it lacked in flavor.
377
00:14:07,787 --> 00:14:08,000
[Eddie]
But it lacked in flavor.
378
00:14:08,367 --> 00:14:09,600
Man, I was disappointed,
to be honest.
379
00:14:09,667 --> 00:14:11,033
[Stuart] Yeah.
380
00:14:11,033 --> 00:14:13,367
If you're gonna
promise us jerk flavor,
I want to taste it.
381
00:14:13,367 --> 00:14:15,567
And then plantain mash
was a little lackluster.
382
00:14:15,567 --> 00:14:16,667
Yeah.
383
00:14:16,667 --> 00:14:18,467
Let's talk about Chef Brian's
flank steak dish.
384
00:14:18,467 --> 00:14:21,266
{\an8}[Eddie] Chef Brian
had a lot going on
on his plate.
385
00:14:21,266 --> 00:14:22,567
{\an8}So many different components.
386
00:14:22,567 --> 00:14:25,767
It felt like, you know,
a Thai salad meets
a ramen bowl.
387
00:14:25,767 --> 00:14:28,667
I really loved
his flavor profiles,
388
00:14:28,667 --> 00:14:32,166
where it was like a little bit
Vietnamese meets Thai.
389
00:14:32,166 --> 00:14:34,066
The steak itself
didn't have charm.
390
00:14:34,066 --> 00:14:35,634
It didn't have
seasoning on it.
391
00:14:35,634 --> 00:14:37,787
And I felt the eggplant
was just a little bit
underwhelming.
392
00:14:37,787 --> 00:14:38,000
And I felt the eggplant
was just a little bit
underwhelming.
393
00:14:38,166 --> 00:14:40,100
Judges, a very tight round.
394
00:14:40,100 --> 00:14:42,300
-Have you made a decision?
-[judges] Yes.
395
00:14:42,367 --> 00:14:43,500
Let's call the chefs back in.
396
00:14:49,400 --> 00:14:51,667
Chefs, in this Wildfire Round,
397
00:14:51,667 --> 00:14:55,900
you were asked to create
a dish that showcases
who you are as a chef.
398
00:14:55,967 --> 00:14:59,400
Judges, whose signature dish
was the best in this round.
399
00:14:59,467 --> 00:15:02,900
The chef
with the best dish is...
400
00:15:06,200 --> 00:15:07,787
-Chef Rahil.
-[applause and whooping]
401
00:15:07,787 --> 00:15:08,000
-Chef Rahil.
-[applause and whooping]
402
00:15:08,567 --> 00:15:09,767
Thank you.
Thank you.
403
00:15:09,767 --> 00:15:11,367
-Up top, buddy.
-Well done, man.
404
00:15:11,367 --> 00:15:13,166
Congratulations, Chef Rahil.
405
00:15:13,166 --> 00:15:15,400
You will have an advantage
heading into the next round.
406
00:15:15,467 --> 00:15:17,000
Thank you.
407
00:15:17,066 --> 00:15:20,867
Judges, it's down
to Chef Brian
and Chef Danielle.
408
00:15:20,867 --> 00:15:22,500
Who will you be sending home?
409
00:15:22,567 --> 00:15:25,600
The chef
who'll be going home is...
410
00:15:33,867 --> 00:15:35,967
Judges,
it's down to Chef Brian,
411
00:15:35,967 --> 00:15:38,867
with his wood-fired
flank steak
with eggplant salad,
412
00:15:38,867 --> 00:15:42,567
and Chef Danielle,
with her jerk pork chop
and plantain mash.
413
00:15:42,567 --> 00:15:45,500
Tell us,
who will you be sending home?
414
00:15:45,567 --> 00:15:47,266
The chef
who'll be going home is...
415
00:15:50,767 --> 00:15:52,000
Chef Brian.
416
00:15:53,166 --> 00:15:54,266
[sighs]
417
00:15:54,266 --> 00:15:55,800
Chef Brian, I'm sorry to say
418
00:15:55,867 --> 00:15:57,500
you've been eliminated
from the competition.
419
00:15:57,567 --> 00:15:59,567
It's time to leave
the Fire Masters arena.
420
00:15:59,567 --> 00:16:00,663
Thank you
for the opportunity.
421
00:16:00,663 --> 00:16:00,867
Thank you
for the opportunity.
422
00:16:00,867 --> 00:16:01,000
Good luck, guys.
423
00:16:02,166 --> 00:16:03,867
-All the best.
-Thank you, Brian.
424
00:16:03,867 --> 00:16:05,000
[Brian]
Had a lot of fun today.
425
00:16:05,066 --> 00:16:06,333
{\an8}It was amazing.
426
00:16:06,333 --> 00:16:08,300
{\an8}The experience
will live with me
for the rest of my life.
427
00:16:12,166 --> 00:16:15,200
Chefs, welcome
to the Crossfire Round.
428
00:16:15,266 --> 00:16:17,500
This round is
a head-to-head battle,
429
00:16:17,567 --> 00:16:20,367
where you'll both be cooking
with the same protein.
430
00:16:20,367 --> 00:16:21,867
You'll be cooking with...
431
00:16:25,367 --> 00:16:27,000
-duck breast.
-[laughter]
432
00:16:27,066 --> 00:16:28,400
Nice. That's awesome.
433
00:16:28,467 --> 00:16:30,663
Each of you must create
a duck breast dish
434
00:16:30,663 --> 00:16:30,867
Each of you must create
a duck breast dish
435
00:16:30,867 --> 00:16:31,000
that features
a different ingredient.
436
00:16:32,967 --> 00:16:35,400
Chef Rahil, as the winner
of the first round,
437
00:16:35,467 --> 00:16:38,266
you get to decide
whether you'd like
to incorporate cherries
438
00:16:38,266 --> 00:16:42,667
into your duck dish
or pass those off
to Chef Danielle
439
00:16:42,667 --> 00:16:44,700
and take a chance
with what's under this crate.
440
00:16:45,767 --> 00:16:47,000
I'll take cherries.
441
00:16:47,000 --> 00:16:48,166
[Connie] Good choice.
442
00:16:48,166 --> 00:16:49,266
[Rahil]
I picked cherries
443
00:16:49,266 --> 00:16:51,667
{\an8}because cherries have that
sweet and tart flavor,
444
00:16:51,667 --> 00:16:54,700
{\an8}which helps to cut down
the richness of duck breast.
445
00:16:54,767 --> 00:16:56,600
Which means, Chef Danielle,
446
00:16:56,667 --> 00:17:00,663
{\an8}you'll be cooking
with macadamia nuts.
447
00:17:00,663 --> 00:17:00,867
{\an8}you'll be cooking
with macadamia nuts.
448
00:17:00,867 --> 00:17:01,000
{\an8}-Okay.
-[Connie] That's good.
449
00:17:01,967 --> 00:17:03,166
-[Stuart] Okay.
-That's good.
450
00:17:03,166 --> 00:17:04,900
-[Danielle] I can do that.
-That's doable.
451
00:17:04,967 --> 00:17:07,367
-Chefs, are you ready?
-[both] Yes!
452
00:17:07,367 --> 00:17:10,500
You've got 30 minutes
back on the clock,
453
00:17:10,567 --> 00:17:14,200
and your time starts... now!
454
00:17:14,266 --> 00:17:16,100
{\an8}[Eddie] Come on.
Let's go, chefs!
You got this!
455
00:17:16,100 --> 00:17:17,300
{\an8}Come on, chefs.
456
00:17:17,367 --> 00:17:18,367
Duck.
457
00:17:18,367 --> 00:17:20,033
Oi, oi, oi.
458
00:17:20,033 --> 00:17:23,667
For the Crossfire Round,
I'm making seared duck breast
with macadamia nut sauce.
459
00:17:23,667 --> 00:17:25,567
You would think of like
a peanut sauce,
460
00:17:25,567 --> 00:17:27,133
but a macadamia nut sauce.
461
00:17:27,166 --> 00:17:30,663
I'm also making a carrot puree
'cause I think
it's the perfect companion.
462
00:17:30,663 --> 00:17:30,700
I'm also making a carrot puree
'cause I think
it's the perfect companion.
463
00:17:31,867 --> 00:17:33,467
I put the carrots
on first thing.
464
00:17:33,467 --> 00:17:35,200
Carrots in the water.
465
00:17:35,266 --> 00:17:37,100
Then I score the duck skin.
466
00:17:37,100 --> 00:17:40,100
With all these cuts,
leave room for that oil
to crisp it up.
467
00:17:40,100 --> 00:17:42,000
And I put salt
and baking powder
468
00:17:42,066 --> 00:17:43,967
on top of the skin
of my duck breast.
469
00:17:43,967 --> 00:17:47,467
This will give you a crispier,
more evenly brown skin.
470
00:17:47,467 --> 00:17:50,166
Because there's nothing
worse than a flabby
duck breast.
471
00:17:50,166 --> 00:17:51,867
[laughs]
472
00:17:51,867 --> 00:17:55,100
For this round, I'm making
grilled duck breast
with cherry sauce.
473
00:17:55,100 --> 00:17:58,400
Cherries and duck
are very classic combination.
474
00:17:58,467 --> 00:18:00,300
I'm going to start
butchering my duck,
475
00:18:00,367 --> 00:18:00,663
removing the extra fat
476
00:18:00,663 --> 00:18:01,000
removing the extra fat
477
00:18:01,734 --> 00:18:06,266
so I can get the good sear,
so the duck skin gets crispy,
478
00:18:06,266 --> 00:18:08,000
the fat renders.
479
00:18:08,066 --> 00:18:09,567
Judges, what are some
of the challenges
480
00:18:09,567 --> 00:18:12,967
these chefs might face using
duck breast and cooking it
in this arena?
481
00:18:12,967 --> 00:18:15,967
Duck has such a thick
layer of skin and fat
482
00:18:15,967 --> 00:18:20,000
and connective tissue.
So it's important to render
out the skin slowly.
483
00:18:21,867 --> 00:18:22,934
[Danielle] Allspice.
484
00:18:22,967 --> 00:18:24,800
I decided to add allspice
to my duck breast
485
00:18:24,867 --> 00:18:27,166
because that
is a quintessential
Jamaican flavor.
486
00:18:27,166 --> 00:18:29,100
Next, I take
a hot cast iron skillet
487
00:18:29,100 --> 00:18:30,663
and I put a heaping scoop
of duck fat.
488
00:18:30,663 --> 00:18:31,000
and I put a heaping scoop
of duck fat.
489
00:18:31,166 --> 00:18:33,667
That way I can start
rendering down my duck breast.
490
00:18:34,667 --> 00:18:36,300
Mmm, I think that's okay.
491
00:18:39,867 --> 00:18:41,567
[Rahil] Oh, shoot.
492
00:18:41,567 --> 00:18:42,767
Oh, no.
Did he burn his duck?
493
00:18:42,767 --> 00:18:44,567
-I think
he burned his duck, yeah.
-[Connie gasps]
494
00:18:44,567 --> 00:18:46,367
[Rahil] My duck breasts
are burned.
495
00:18:46,367 --> 00:18:47,767
I cannot serve that.
496
00:18:47,767 --> 00:18:49,867
I have to start
my duck again.
497
00:18:49,867 --> 00:18:52,367
I ran to the pantry
and I grabbed
more duck breast,
498
00:18:52,367 --> 00:18:54,100
and I start cooking again.
499
00:18:54,100 --> 00:18:55,166
I don't have choice.
500
00:18:55,166 --> 00:18:57,367
I can't serve this
to the judges.
501
00:18:57,367 --> 00:18:59,166
This time,
I'm watching it like a hawk.
502
00:19:01,400 --> 00:19:03,000
[Danielle] I'm gonna
put some pimento wood
503
00:19:03,000 --> 00:19:06,567
in the charcoal grill
and get these
mushrooms smoking.
504
00:19:06,567 --> 00:19:09,000
I decide to make
a smoked mushroom medley
505
00:19:09,000 --> 00:19:12,567
because I want something
to really be smoky.
506
00:19:12,567 --> 00:19:14,600
Oh, yes, things
that are smoking.
507
00:19:14,667 --> 00:19:17,767
I'm also putting
my macadamia nuts
on with the pimento wood
508
00:19:17,767 --> 00:19:21,100
so they can really absorb
that beautiful
pimento wood flavor.
509
00:19:21,100 --> 00:19:22,567
Okay.
510
00:19:22,567 --> 00:19:23,867
Chefs, 15 minutes left!
511
00:19:23,867 --> 00:19:25,967
We're halfway
through the cook.
512
00:19:25,967 --> 00:19:28,100
[Rahil] I need to get
on the cherry sauce next.
513
00:19:28,166 --> 00:19:29,767
So I'm starting
to cook the cherries
514
00:19:29,767 --> 00:19:30,663
with butter and cherry juice.
515
00:19:30,663 --> 00:19:31,000
with butter and cherry juice.
516
00:19:31,467 --> 00:19:35,767
This sauce can be eaten
with a duck
to cut down that richness.
517
00:19:35,767 --> 00:19:37,266
Let's talk about
these ingredients.
518
00:19:37,266 --> 00:19:39,500
Duck breast
with macadamia nuts
and cherries.
519
00:19:39,567 --> 00:19:41,266
Cherry would be
the obvious choice
520
00:19:41,266 --> 00:19:43,367
because you think sauce,
you think glaze.
521
00:19:43,367 --> 00:19:44,867
When you get
the macadamia nuts,
522
00:19:44,867 --> 00:19:46,066
you've really
got to think about
523
00:19:46,066 --> 00:19:47,567
how to incorporate
that into your dish,
524
00:19:47,567 --> 00:19:49,300
whether it be smoked,
whether it be a puree.
525
00:19:49,367 --> 00:19:51,667
I think
they're really gonna
have to utilize
526
00:19:51,667 --> 00:19:54,600
their ingredients to...
to show us something special.
527
00:19:56,367 --> 00:19:58,767
[Rahil] I want to put
as much flavor as possible.
528
00:19:58,767 --> 00:20:00,663
So I want to do
pickled cherries.
529
00:20:00,663 --> 00:20:00,700
So I want to do
pickled cherries.
530
00:20:00,767 --> 00:20:01,000
I put some vinegar
with some honey
531
00:20:02,867 --> 00:20:05,266
and pickling spices
with cinnamon in a pot
532
00:20:05,266 --> 00:20:07,500
to achieve that
sweet-sour balance.
533
00:20:10,667 --> 00:20:12,667
[Danielle] I'm ready to work
my macadamia nut sauce.
534
00:20:12,667 --> 00:20:14,800
I'm really trying to emphasize
macadamia nuts,
535
00:20:14,867 --> 00:20:16,767
so I'm using
macadamia nut milk.
536
00:20:16,767 --> 00:20:18,667
I want this sauce
to bring a little heat.
537
00:20:18,667 --> 00:20:21,300
So I put in some
red chili peppers.
538
00:20:21,367 --> 00:20:23,100
This round,
I need to bump up the flavor.
539
00:20:26,166 --> 00:20:28,567
Ten minutes left, chefs!
540
00:20:28,567 --> 00:20:30,663
[Rahil] Now I got a good sear
on my new duck breast.
541
00:20:30,663 --> 00:20:31,000
[Rahil] Now I got a good sear
on my new duck breast.
542
00:20:31,166 --> 00:20:33,266
I wanted to put them
on the fire pit
543
00:20:33,266 --> 00:20:35,000
to get a little bit
of smokiness.
544
00:20:35,066 --> 00:20:36,467
I'm worried about my time.
545
00:20:36,467 --> 00:20:38,266
On the fire pit,
they need a minimum
546
00:20:38,266 --> 00:20:39,800
seven to eight minutes
to cook,
547
00:20:39,867 --> 00:20:41,567
and then they need to rest.
548
00:20:43,567 --> 00:20:45,367
[Danielle] I need to check
my duck breast.
549
00:20:45,367 --> 00:20:46,467
Ooh.
550
00:20:46,467 --> 00:20:47,900
I don't like how that looks.
551
00:20:47,967 --> 00:20:49,200
They almost look like
they're burnt.
552
00:20:49,266 --> 00:20:51,700
And it's because I added
that allspice to the top.
553
00:20:51,767 --> 00:20:54,567
At this point, I have
to change my cooking method.
554
00:20:54,567 --> 00:20:57,467
So I'm putting my duck breast
on the open fire pit.
555
00:20:57,467 --> 00:20:59,100
Duck breast resembles
red meat.
556
00:20:59,100 --> 00:21:00,663
So when you cook it,
you want to cook it
medium rare.
557
00:21:00,663 --> 00:21:01,000
So when you cook it,
you want to cook it
medium rare.
558
00:21:03,867 --> 00:21:06,400
Chefs, five minutes left!
559
00:21:06,467 --> 00:21:07,567
[Rahil]
I remove the duck breast,
560
00:21:07,567 --> 00:21:09,567
and now I'm going to glaze it
561
00:21:09,567 --> 00:21:12,367
with some honey and top it
with a spice mix
562
00:21:12,367 --> 00:21:14,100
of Sichuan pepper
and coriander.
563
00:21:14,166 --> 00:21:15,967
The coriander seeds
are going to give
564
00:21:15,967 --> 00:21:17,767
that different dimension
of flavor,
565
00:21:17,767 --> 00:21:20,467
and Sichuan pepper will give
a little bit of heat.
566
00:21:21,800 --> 00:21:22,900
Ah!
567
00:21:22,967 --> 00:21:24,800
I have to make this
carrot puree.
568
00:21:24,867 --> 00:21:28,000
I'm seasoning my carrot puree
with thyme, chili flakes,
569
00:21:28,066 --> 00:21:30,663
ginger, allspice, nutmeg,
lime juice, onion powder,
garlic powder.
570
00:21:30,663 --> 00:21:31,000
ginger, allspice, nutmeg,
lime juice, onion powder,
garlic powder.
571
00:21:32,266 --> 00:21:33,367
Oh!
572
00:21:33,367 --> 00:21:35,667
All I can think about
is "bring the flavor".
573
00:21:36,900 --> 00:21:38,467
Chefs, two minutes left!
574
00:21:38,467 --> 00:21:39,967
-Time to hustle.
-Let's go, chefs.
575
00:21:39,967 --> 00:21:41,467
-You got it.
-Come on, chefs. You got this.
576
00:21:43,467 --> 00:21:46,000
[Danielle] They want sauce,
let's give them some sauce.
577
00:21:46,066 --> 00:21:47,166
[Dylan] This is it!
578
00:21:47,166 --> 00:21:48,767
-[Eddie] Let's go, chefs.
-[Connie] Come on, chefs.
579
00:21:48,767 --> 00:21:50,100
-You can do this.
-[Eddie] You got this.
580
00:21:50,100 --> 00:21:51,367
Yeah, yeah, yeah.
581
00:21:53,900 --> 00:21:55,500
Let's go. Duck next.
582
00:21:55,567 --> 00:21:56,667
Okay.
[exhales sharply]
583
00:21:58,700 --> 00:22:00,663
[Dylan and judges]
Ten, nine, eight,
584
00:22:00,663 --> 00:22:01,000
[Dylan and judges]
Ten, nine, eight,
585
00:22:01,667 --> 00:22:05,467
seven, six, five, four,
586
00:22:05,467 --> 00:22:08,266
three, two, one.
587
00:22:08,266 --> 00:22:09,700
Time's up, chefs.
588
00:22:13,000 --> 00:22:15,166
[Rahil] I'm happy
with the cook on the duck,
589
00:22:15,166 --> 00:22:17,600
but I'm worried
because I forgot to put
590
00:22:17,667 --> 00:22:19,166
my pickle cherries
on the plate.
591
00:22:20,367 --> 00:22:21,567
[exhales sharply]
592
00:22:21,567 --> 00:22:23,100
[Danielle] I'm looking down
at my plate
593
00:22:23,100 --> 00:22:25,467
and it's really pretty,
594
00:22:25,467 --> 00:22:28,967
but I'm not sure
how well I rendered out
that skin.
595
00:22:38,567 --> 00:22:41,667
Chef Rahil, please tell us
what you made using
duck breast and cherries.
596
00:22:41,667 --> 00:22:44,467
{\an8}[Rahil] So I've made grilled
duck breast with cherry sauce.
597
00:22:52,166 --> 00:22:54,667
Chef Rahil,
I'm a bit torn with this dish.
598
00:22:54,667 --> 00:22:57,367
Everything is seasoned well
from a salt standpoint,
599
00:22:57,367 --> 00:22:59,266
but I'm not getting those
beautiful spices
600
00:22:59,266 --> 00:23:00,767
that you have
in your wheelhouse.
601
00:23:00,767 --> 00:23:03,000
The temperature of your duck
is really good,
602
00:23:03,066 --> 00:23:03,518
but I really think that
you kind of struggled a bit
603
00:23:03,518 --> 00:23:04,000
but I really think that
you kind of struggled a bit
604
00:23:05,166 --> 00:23:08,300
using the Fire Masters arena
rendering out that fat.
605
00:23:08,367 --> 00:23:11,467
I love the simplicity
that you brought to the plate
with the cherries.
606
00:23:11,467 --> 00:23:14,266
You haven't
over-manipulated it,
but overall,
607
00:23:14,266 --> 00:23:15,867
I can't really
taste the cherry.
608
00:23:15,867 --> 00:23:16,967
Mmm-hmm.
609
00:23:16,967 --> 00:23:18,867
I had pickled cherries
for the sourness.
610
00:23:18,867 --> 00:23:21,166
I forgot to put it
because I was running
out of time.
611
00:23:21,166 --> 00:23:22,567
That's where you put
the spices in, right?
612
00:23:22,567 --> 00:23:23,600
-Yes.
-Ah!
613
00:23:23,667 --> 00:23:24,867
-Oh, no.
-That's... that's what it is.
614
00:23:24,867 --> 00:23:26,200
[Connie] Yeah.
615
00:23:26,200 --> 00:23:28,867
If you make it
to the next round,
please bring us that spice.
616
00:23:28,867 --> 00:23:30,767
Thank you, chef.
617
00:23:30,767 --> 00:23:32,400
{\an8}I'm pretty happy
with what I did.
618
00:23:32,467 --> 00:23:33,518
I'm just worried
because I forgot to put
the pickled cherries.
619
00:23:33,518 --> 00:23:34,000
I'm just worried
because I forgot to put
the pickled cherries.
620
00:23:38,667 --> 00:23:40,300
Chef Danielle, please tell us
what you made using
621
00:23:40,367 --> 00:23:41,667
duck breast
and macadamia nuts.
622
00:23:41,667 --> 00:23:43,800
{\an8}[Danielle] I made for you
a seared duck breast
623
00:23:43,867 --> 00:23:47,767
{\an8}with macadamia nut sauce,
carrot puree
and a smoked mushroom medley.
624
00:23:52,266 --> 00:23:55,467
Chef Danielle,
this was delicious.
625
00:23:55,467 --> 00:23:59,166
I loved the seasoning
that you developed
on the duck.
626
00:23:59,166 --> 00:24:01,867
Your mushrooms
were seasoned amazingly,
627
00:24:01,867 --> 00:24:03,518
and I really picked up
the smoke on them.
628
00:24:03,518 --> 00:24:04,000
and I really picked up
the smoke on them.
629
00:24:04,367 --> 00:24:07,800
The macadamia nut sauce
was probably my favorite thing
on the plate.
630
00:24:07,867 --> 00:24:09,200
It's super nutty.
631
00:24:09,266 --> 00:24:11,800
And you brought the heat
that we asked for.
632
00:24:11,867 --> 00:24:14,867
Chef Danielle, first round,
633
00:24:14,867 --> 00:24:16,567
you cook your protein
perfectly,
634
00:24:16,567 --> 00:24:17,767
but it wasn't seasoned.
635
00:24:17,767 --> 00:24:20,166
In this round,
you seasoned it perfectly,
636
00:24:20,166 --> 00:24:21,567
but I feel like
you didn't cook it properly.
637
00:24:21,567 --> 00:24:23,667
-Oh!
-[Eddie] You didn't
render out that fat.
638
00:24:23,667 --> 00:24:25,400
Your skin didn't have that
nice char,
639
00:24:25,467 --> 00:24:27,166
that deep rich
kind of mahogany look
640
00:24:27,166 --> 00:24:30,166
that you think of
with a nice rendered-out
duck breast.
641
00:24:30,166 --> 00:24:32,567
[Danielle] Ugh, if I go
to the next round,
642
00:24:32,567 --> 00:24:33,518
{\an8}I will nail the cook
on my protein.
643
00:24:33,518 --> 00:24:34,000
{\an8}I will nail the cook
on my protein.
644
00:24:41,300 --> 00:24:43,400
All right, judges,
the Crossfire Round
is complete.
645
00:24:43,467 --> 00:24:44,500
How'd they do?
646
00:24:44,567 --> 00:24:47,266
{\an8}Chef Rahil,
his duck was cooked
very well.
647
00:24:47,266 --> 00:24:49,767
{\an8}[Eddie]
The temperature was right,
but I really think Chef Rahil
648
00:24:49,767 --> 00:24:52,266
missed the mark with getting
the spice in his duck breast.
649
00:24:52,266 --> 00:24:54,166
The only cherry
that was on his dish
650
00:24:54,166 --> 00:24:56,800
was a very simply
poached cherry.
651
00:24:56,867 --> 00:24:58,066
While that was delicious,
652
00:24:58,066 --> 00:25:01,667
Chef Rahil accidentally
left off his pickled cherries,
653
00:25:01,667 --> 00:25:03,518
which would have elevated
that dish.
654
00:25:03,518 --> 00:25:04,000
which would have elevated
that dish.
655
00:25:04,000 --> 00:25:07,166
{\an8}Let's talk about Chef Danielle
and her duck
and macadamia nut dish.
656
00:25:07,166 --> 00:25:09,266
{\an8}[Eddie] All the seasoning
that she was missing
in the first round,
657
00:25:09,266 --> 00:25:10,700
she brought it
in the second round.
658
00:25:10,767 --> 00:25:13,667
And the shining star for me
was the macadamia nut puree.
659
00:25:13,667 --> 00:25:16,667
It had richness, it had body,
it had texture.
660
00:25:16,667 --> 00:25:20,200
Chef Danielle didn't cook
her duck perfectly.
661
00:25:20,266 --> 00:25:23,400
I wish that she would have
gotten more crispiness
on that skin.
662
00:25:23,467 --> 00:25:26,667
Both of these chefs
were a little inconsistent
in their protein.
663
00:25:26,667 --> 00:25:28,000
This is a difficult one
to call,
664
00:25:28,066 --> 00:25:29,867
but have you made
your decision?
665
00:25:29,867 --> 00:25:31,367
[all] Yes.
666
00:25:31,367 --> 00:25:33,100
Let's call the chefs back in.
667
00:25:39,300 --> 00:25:41,667
Chefs,
in this Crossfire Round,
668
00:25:41,667 --> 00:25:43,467
you were asked
to cook with duck breast
669
00:25:43,467 --> 00:25:46,166
and either cherries
or macadamia nuts.
670
00:25:46,166 --> 00:25:47,500
The winner of this round
671
00:25:47,567 --> 00:25:49,600
will receive a Napoleon
portable grill
672
00:25:49,667 --> 00:25:51,900
and move on to the third
and final round
673
00:25:51,967 --> 00:25:54,400
to face off against one
of our Fire Masters judges.
674
00:25:56,066 --> 00:25:58,900
Judges, who will be moving
on to the final round?
675
00:25:58,967 --> 00:26:02,467
The chef who will be moving on
to the final round is...
676
00:26:05,266 --> 00:26:06,467
-Chef Danielle.
-[Danielle gasps]
677
00:26:07,667 --> 00:26:09,066
-[Rahil] Congratulations.
-[applause]
678
00:26:09,066 --> 00:26:10,400
Thanks.
679
00:26:10,467 --> 00:26:13,100
I'm going
to the Feast of Fire.
[laughs]
680
00:26:13,166 --> 00:26:15,066
Congratulations,
Chef Danielle.
681
00:26:15,066 --> 00:26:19,100
You have won a portable grill
and you're moving on
to the final round.
682
00:26:19,100 --> 00:26:21,467
Thank you so much.
683
00:26:21,467 --> 00:26:24,900
Chef Rahil, unfortunately,
you've been eliminated
from the competition
684
00:26:24,967 --> 00:26:26,867
and it's time to leave
the Fire Master's arena.
685
00:26:26,867 --> 00:26:28,266
Thank you
for having me, judges.
686
00:26:28,266 --> 00:26:30,667
It was a pleasure to cook
for you guys.
687
00:26:30,667 --> 00:26:33,518
It was fun competing here
at Fire Master arena.
688
00:26:33,518 --> 00:26:33,967
It was fun competing here
at Fire Master arena.
689
00:26:33,967 --> 00:26:34,000
Regrets, my pickled cherries.
690
00:26:35,967 --> 00:26:37,200
[laughs]
691
00:26:38,900 --> 00:26:41,767
Chef Danielle,
in the first two rounds,
you showed us
692
00:26:41,767 --> 00:26:43,967
you can really take the heat
in competition,
693
00:26:43,967 --> 00:26:47,000
but now it's time
to add fuel to the fire.
694
00:26:47,000 --> 00:26:49,900
In this final round,
you'll be going head-to-head
695
00:26:49,967 --> 00:26:52,000
against one of our
Fire Masters judges.
696
00:26:53,567 --> 00:26:56,467
And the judge
you'll be facing off
against is...
697
00:26:58,567 --> 00:26:59,967
Chef Connie DeSousa.
698
00:26:59,967 --> 00:27:01,567
-Oh, yeah!
-Oh!
699
00:27:01,567 --> 00:27:03,367
-[Eddie] Let's go, Connie!
-[Connie] Woo-hoo!
700
00:27:06,567 --> 00:27:08,600
[Danielle] Chef Connie
is the "queen of meat".
701
00:27:08,667 --> 00:27:11,667
With her repertoire,
I'm a little bit nervous.
702
00:27:11,667 --> 00:27:12,800
Yeah.
703
00:27:12,867 --> 00:27:14,667
Better bring your A-game,
Chef Danielle.
704
00:27:14,667 --> 00:27:16,367
Oh, I know it.
I hear you.
705
00:27:16,367 --> 00:27:21,600
Chef Danielle and Chef Connie,
you're about to face off
in the Feast of Fire.
706
00:27:24,567 --> 00:27:28,500
Chefs, in this final round,
you must create
a family-style feast
707
00:27:28,567 --> 00:27:33,518
{\an8}inspired by the theme...
Powered by Plants.
708
00:27:33,518 --> 00:27:34,000
{\an8}inspired by the theme...
Powered by Plants.
709
00:27:34,567 --> 00:27:35,967
Ooh!
710
00:27:35,967 --> 00:27:37,367
-Right?
-That's exciting.
711
00:27:37,367 --> 00:27:39,767
Dig into the fresh grown
goodness of greens
712
00:27:39,767 --> 00:27:44,667
and add some fiery flavor
and give us an unforgettable
plant-based banquet.
713
00:27:44,667 --> 00:27:46,767
So you're gonna tell
the meat chef to cook plants?
714
00:27:46,767 --> 00:27:48,400
[laughs]
715
00:27:48,467 --> 00:27:50,100
This is going to be
a real challenge.
716
00:27:50,166 --> 00:27:52,200
The stakes have
never been higher.
717
00:27:52,266 --> 00:27:53,667
So you'll each
have a sous-chef
718
00:27:53,667 --> 00:27:55,767
to help you create your feast.
719
00:27:55,767 --> 00:27:57,700
This feast
will be tasted blind,
720
00:27:57,767 --> 00:28:00,266
which means
we're not going to be here
to watch you cook.
721
00:28:00,266 --> 00:28:01,800
However, when we do return,
722
00:28:01,867 --> 00:28:03,518
I'll be taking
Chef Connie's seat
at the judges table.
723
00:28:03,518 --> 00:28:04,000
I'll be taking
Chef Connie's seat
at the judges table.
724
00:28:04,867 --> 00:28:07,367
But, chefs,
before you get started,
725
00:28:07,367 --> 00:28:09,567
I've got a hot twist for you.
726
00:28:09,567 --> 00:28:12,367
Next to the fire pit,
there are two stands.
727
00:28:12,367 --> 00:28:14,266
Choose the stand
and light it on fire
728
00:28:14,266 --> 00:28:17,867
to reveal an ingredient
you must use in your feast.
729
00:28:17,867 --> 00:28:20,100
You've got 45 minutes
on the clock.
730
00:28:21,367 --> 00:28:25,767
And your time starts... now.
731
00:28:25,767 --> 00:28:27,567
{\an8}-[Eddie] Let's go!
-[Stuart] Let's go!
732
00:28:29,200 --> 00:28:30,500
-Veggies?
-Veggies?
733
00:28:30,567 --> 00:28:32,967
[Dylan]
This will be interesting.
734
00:28:32,967 --> 00:28:33,518
[Connie] Coconut.
735
00:28:33,518 --> 00:28:34,000
[Connie] Coconut.
736
00:28:36,066 --> 00:28:37,467
[Danielle] Cactus paddle.
737
00:28:37,467 --> 00:28:39,200
Score, I'm from Arizona.
738
00:28:39,266 --> 00:28:41,200
Everywhere you look,
there's a cactus paddle.
739
00:28:41,266 --> 00:28:43,266
-Good luck.
-Okay. You too.
740
00:28:43,266 --> 00:28:45,367
{\an8}I think everybody
is thinking that
741
00:28:45,367 --> 00:28:47,266
{\an8}because I don't have meat,
I'm going to be stumped.
742
00:28:47,266 --> 00:28:48,467
Yogurt.
743
00:28:48,467 --> 00:28:50,767
But I have something up
my sleeve.
744
00:28:50,767 --> 00:28:52,166
I got the olives.
745
00:28:52,166 --> 00:28:54,567
I'm going Mediterranean.
746
00:28:54,567 --> 00:28:57,500
For my main, I'm making
charred eggplant on labneh.
747
00:28:57,567 --> 00:29:01,367
For my first side,
I'm making a fire-roasted
vegetable gazpacho.
748
00:29:01,367 --> 00:29:03,518
For my second side,
smoky hummus salad
with grilled tomatoes.
749
00:29:03,518 --> 00:29:04,000
For my second side,
smoky hummus salad
with grilled tomatoes.
750
00:29:05,667 --> 00:29:09,867
And for my dessert,
chocolate cake
with coconut cream.
751
00:29:09,867 --> 00:29:12,567
Let's char as much as we can.
752
00:29:12,567 --> 00:29:16,967
The first thing I do is char
the vegetables directly
in the coals.
753
00:29:16,967 --> 00:29:20,467
I really want a lot of char
and smoky flavor.
754
00:29:20,467 --> 00:29:25,266
Fire Masters arena
is challenging my expertise.
755
00:29:27,100 --> 00:29:28,300
Let's go.
756
00:29:28,367 --> 00:29:30,000
[Danielle] For my powered
by plants feast,
757
00:29:30,066 --> 00:29:32,767
my main is smoked jackfruit
and grilled roti.
758
00:29:32,767 --> 00:29:33,518
One of my sides,
is cactus paddles
with blood orange reduction.
759
00:29:33,518 --> 00:29:34,000
One of my sides,
is cactus paddles
with blood orange reduction.
760
00:29:36,166 --> 00:29:39,567
My second side
is charred sweet potato
with scallion butter.
761
00:29:39,567 --> 00:29:43,467
For dessert, grilled peaches
with goat cream and caramel.
762
00:29:43,467 --> 00:29:45,166
Put the sweet potatoes
in the fire, please.
763
00:29:45,166 --> 00:29:48,900
I want them completely black
and charred on the outside.
764
00:29:48,967 --> 00:29:52,066
They're going to be topped
with a scallion
and garlic compound butter.
765
00:29:52,066 --> 00:29:55,300
I'm putting in salt
and scallion and fresh garlic
766
00:29:55,367 --> 00:29:58,266
and thyme and a big,
juicy habanero.
767
00:29:58,266 --> 00:29:59,367
Oh, this looks good.
768
00:29:59,367 --> 00:30:01,767
You want that heat, Eddie?
Here it comes.
769
00:30:01,767 --> 00:30:03,166
All in for the win.
770
00:30:04,867 --> 00:30:06,033
[Connie] Okay.
771
00:30:06,033 --> 00:30:08,900
And for my chocolate cake
with coconut dessert,
772
00:30:08,967 --> 00:30:12,200
I need to get this cake ready
because it takes time to cook.
773
00:30:14,000 --> 00:30:15,667
I'm going to pack
as much coconut
774
00:30:15,667 --> 00:30:16,767
as I can into my dessert.
775
00:30:16,767 --> 00:30:17,900
Okay.
776
00:30:17,900 --> 00:30:21,567
It is a huge risk to try
and bake a cake on a grill.
777
00:30:21,567 --> 00:30:24,967
This is basically going
to be steaming the cake
like a steamed pudding.
778
00:30:26,700 --> 00:30:29,467
My friends,
what an interesting
feast tonight.
779
00:30:29,467 --> 00:30:30,967
Powered by plants.
780
00:30:30,967 --> 00:30:32,567
Chef Connie,
beef is in her blood.
781
00:30:32,567 --> 00:30:33,518
She's a butcher.
782
00:30:33,518 --> 00:30:33,667
She's a butcher.
783
00:30:33,667 --> 00:30:34,000
I want to see how Chef Connie
and Chef Danielle
784
00:30:36,467 --> 00:30:39,300
really impart some char
and smoke into vegetables.
785
00:30:39,367 --> 00:30:41,967
Chef Danielle
has proven herself
with vegetables already.
786
00:30:41,967 --> 00:30:43,667
Her flavors
are really intense.
787
00:30:43,667 --> 00:30:45,467
I, for one,
am really excited to see
788
00:30:45,467 --> 00:30:47,667
how these chefs
can nurture these ingredients
789
00:30:47,667 --> 00:30:49,767
and bring us a killer
plant based meal.
790
00:30:49,767 --> 00:30:51,100
[Eddie] I'm ready.
791
00:30:51,100 --> 00:30:52,767
Give me fresh jackfruit,
please.
792
00:30:52,767 --> 00:30:54,667
Jackfruit is a wonder.
793
00:30:54,667 --> 00:30:56,967
It's all spiny
and weird on the outside.
794
00:30:56,967 --> 00:30:58,667
But when you crack it open,
795
00:30:58,667 --> 00:31:02,166
it's the most tropical
aromatic fruit.
796
00:31:02,166 --> 00:31:03,518
It has a beautiful bite to it.
797
00:31:03,518 --> 00:31:04,000
It has a beautiful bite to it.
798
00:31:04,266 --> 00:31:06,967
Like when you sink your teeth
into a piece of meat.
799
00:31:06,967 --> 00:31:08,133
-You see that?
-[man] Yes, chef.
800
00:31:08,133 --> 00:31:09,967
I'm going to put my jackfruit
on the charcoal grill...
801
00:31:09,967 --> 00:31:11,000
On to smoke.
802
00:31:11,000 --> 00:31:13,000
...because it's already
a sweet fruit.
803
00:31:13,066 --> 00:31:14,367
And I want it to be my main,
804
00:31:14,367 --> 00:31:16,567
so I need to introduce
some savory to it.
805
00:31:16,567 --> 00:31:20,266
I'm using applewood chips
because I want a nice
smoky flavor.
806
00:31:20,266 --> 00:31:21,567
Okay.
807
00:31:22,800 --> 00:31:24,266
[Connie] Now we're going
to make the hummus.
808
00:31:24,266 --> 00:31:26,367
For my charred hummus salad.
809
00:31:26,367 --> 00:31:30,567
Chickpeas, tahini,
some kind of acid, olive oil.
810
00:31:30,567 --> 00:31:33,518
I always had a little bit
of water to help thin it out,
811
00:31:33,518 --> 00:31:34,000
I always had a little bit
of water to help thin it out,
812
00:31:34,100 --> 00:31:37,367
but I need to make this
a Fire Masters arena hummus.
813
00:31:37,367 --> 00:31:38,567
Ooh, that's hot.
814
00:31:38,567 --> 00:31:41,367
So I'm adding charred onions
to my hummus.
815
00:31:41,367 --> 00:31:43,166
Okay, there we go.
816
00:31:43,166 --> 00:31:46,066
30 minutes left.
817
00:31:46,066 --> 00:31:49,166
[Danielle] Cactus paddle,
vicious ingredient.
818
00:31:49,166 --> 00:31:53,467
The first thing that has to go
are all these needles
and pokey little thorns.
819
00:31:53,467 --> 00:31:57,967
Cactus paddle tastes like
a combination
of an asparagus and an okra.
820
00:31:57,967 --> 00:31:59,200
Okay.
821
00:31:59,266 --> 00:32:00,667
Next, I oil them up.
822
00:32:00,667 --> 00:32:02,667
I can start charring them.
823
00:32:02,667 --> 00:32:03,518
When they're super roasted
and charred,
824
00:32:03,518 --> 00:32:04,000
When they're super roasted
and charred,
825
00:32:04,567 --> 00:32:06,567
I'm going to add my blood
orange reduction.
826
00:32:06,567 --> 00:32:11,000
I want this blood orange
to be sticky
and kind of sweet.
827
00:32:11,066 --> 00:32:15,700
Rum and sugar and lime juice,
and of course,
that blood orange juice.
828
00:32:15,767 --> 00:32:16,767
[Connie] Yummy.
829
00:32:16,767 --> 00:32:18,800
For my main
charred eggplant dish,
830
00:32:18,867 --> 00:32:21,967
{\an8}the base is gonna be
this wonderful,
flavorful labneh.
831
00:32:21,967 --> 00:32:27,000
{\an8}I add grated garlic,
dried dill, some lemon juice
and olive oil.
832
00:32:27,066 --> 00:32:29,166
Then I can top it
with the charred eggplant
833
00:32:29,166 --> 00:32:30,867
and then the rest
of my garnishes.
834
00:32:30,867 --> 00:32:32,300
That's perfect. Yeah.
835
00:32:32,367 --> 00:32:33,518
[Danielle] I have a mushroom
stock up here, please.
836
00:32:33,518 --> 00:32:34,000
[Danielle] I have a mushroom
stock up here, please.
837
00:32:34,266 --> 00:32:36,667
I start to build a sauce
for my smoked jackfruit,
838
00:32:36,667 --> 00:32:39,567
mushroom stock,
scallion and tomato paste
839
00:32:39,567 --> 00:32:41,767
and thyme and garlic
and ginger.
840
00:32:41,767 --> 00:32:43,100
-[man] On here, chef?
-[Danielle] Yeah.
841
00:32:43,100 --> 00:32:44,300
Let's get it on the infrared.
842
00:32:44,367 --> 00:32:45,800
Next, I'm making roti.
843
00:32:45,867 --> 00:32:47,367
It's a Jamaican flatbread.
844
00:32:47,367 --> 00:32:51,500
I want this beautiful,
fluffy bread to sop up
all that jackfruit sauce.
845
00:32:54,266 --> 00:32:55,867
-Twenty minutes.
-Twenty minutes.
846
00:32:55,867 --> 00:32:57,367
[Connie]
Time to make the gazpacho.
847
00:32:57,367 --> 00:33:00,667
So I need cucumber,
charred tomatoes,
848
00:33:00,667 --> 00:33:03,518
the sliced charred peppers.
Garlic, olive oil.
849
00:33:03,518 --> 00:33:04,000
the sliced charred peppers.
Garlic, olive oil.
850
00:33:05,266 --> 00:33:06,800
I have a really
spicy serrano.
851
00:33:06,867 --> 00:33:08,166
Oh, that's spicy.
852
00:33:08,166 --> 00:33:11,000
A hint of lime and salt
just to round out the flavor.
853
00:33:11,066 --> 00:33:13,166
I'm thinking it needs some
kind of texture.
854
00:33:13,166 --> 00:33:15,367
So I asked my sous chef
to grab some
855
00:33:15,367 --> 00:33:17,200
Marcona almonds
that we're going to smoke.
856
00:33:17,266 --> 00:33:19,066
[woman] Almonds are in.
857
00:33:19,066 --> 00:33:20,967
[Danielle] I'm going to go
check those sweet potatoes.
858
00:33:20,967 --> 00:33:22,767
Can't tell if
they're potatoes or coals.
859
00:33:22,767 --> 00:33:24,100
They look ready.
860
00:33:24,100 --> 00:33:26,367
And after you cut them,
can you smash them a little?
861
00:33:26,367 --> 00:33:27,667
I want four pieces all day.
862
00:33:27,667 --> 00:33:29,066
[man] Yes, chef.
863
00:33:29,066 --> 00:33:31,066
I think they need
a little more time.
864
00:33:31,066 --> 00:33:32,166
[Danielle]
Let me check these.
865
00:33:32,166 --> 00:33:33,518
These sweet potatoes
are not cooked.
866
00:33:33,518 --> 00:33:34,000
These sweet potatoes
are not cooked.
867
00:33:34,367 --> 00:33:35,867
These are not okay.
868
00:33:35,867 --> 00:33:39,467
You can't serve somebody
a raw, sweet potato.
869
00:33:45,200 --> 00:33:46,700
{\an8}[man] I think they need
a little more time.
870
00:33:46,767 --> 00:33:47,800
{\an8}[Danielle] Let me check this.
871
00:33:47,867 --> 00:33:49,600
{\an8}My sweet potatoes
aren't done.
872
00:33:50,867 --> 00:33:52,500
{\an8}I have to switch up
my method.
873
00:33:52,567 --> 00:33:54,000
Put this back together.
874
00:33:54,066 --> 00:33:57,100
I'm putting these
sweet potatoes
in a cast iron skillet
875
00:33:57,100 --> 00:33:59,100
and covering them
with a sheet pan
and putting them
876
00:33:59,166 --> 00:34:00,500
right back in the fire.
877
00:34:00,567 --> 00:34:02,100
This is my side dish.
878
00:34:02,166 --> 00:34:05,000
This has to work or I'm done.
879
00:34:05,066 --> 00:34:06,200
Ten minutes.
880
00:34:06,266 --> 00:34:08,266
-[woman] Ten minutes.
-[Connie] Eggplant.
881
00:34:08,266 --> 00:34:10,000
Lots of oil in there.
882
00:34:10,000 --> 00:34:12,954
There's a lot of components,
so I need to start
building my main.
883
00:34:12,954 --> 00:34:13,000
There's a lot of components,
so I need to start
building my main.
884
00:34:13,066 --> 00:34:15,367
My eggplants
are charred beautifully.
885
00:34:15,367 --> 00:34:17,266
I douse them
with lots of garlic,
886
00:34:17,266 --> 00:34:19,567
lemon dill,
a little bit of salt.
887
00:34:19,567 --> 00:34:21,667
This eggplant dish
is looking amazing,
888
00:34:21,667 --> 00:34:23,700
but I think it needs
Kalamata olives.
889
00:34:23,767 --> 00:34:25,767
{\an8}A Mediterranean feast
without olives
890
00:34:25,767 --> 00:34:27,667
is not a Mediterranean feast.
891
00:34:27,667 --> 00:34:29,200
Hello, meat substitute.
892
00:34:32,266 --> 00:34:34,000
[Danielle]
These are beautiful.
893
00:34:34,066 --> 00:34:35,200
Okay, let's go.
894
00:34:35,200 --> 00:34:36,900
[man]
How much color do you want
on these peaches?
895
00:34:36,967 --> 00:34:38,300
[Danielle]
I want a little char.
896
00:34:38,367 --> 00:34:40,066
For dessert,
I want to keep it fresh
897
00:34:40,066 --> 00:34:41,467
with these grilled peaches
898
00:34:41,467 --> 00:34:42,954
and a beautiful goat cream
and caramel.
899
00:34:42,954 --> 00:34:43,000
and a beautiful goat cream
and caramel.
900
00:34:43,867 --> 00:34:45,266
[man] Oh, this caramel?
901
00:34:45,266 --> 00:34:47,367
-[Danielle] Let's toss
those peaches in it, please.
-[man] Okay.
902
00:34:48,600 --> 00:34:50,467
[Connie] Five minutes.
903
00:34:50,467 --> 00:34:54,367
Chefs touch
really hot things.
904
00:34:54,367 --> 00:34:56,266
Sometimes burn themselves.
905
00:34:56,266 --> 00:34:59,300
I need to get these cakes
on a plate now.
906
00:34:59,367 --> 00:35:03,200
I'm really hoping to make
coconut the star of this dish.
907
00:35:03,266 --> 00:35:04,300
I have it in the cake.
908
00:35:04,367 --> 00:35:06,133
I have it in the cream.
909
00:35:06,133 --> 00:35:09,467
And I'm also going to sprinkle
fresh coconut shavings
on top of the cream.
910
00:35:11,166 --> 00:35:12,767
[Danielle] Two minutes.
Two minutes.
911
00:35:12,767 --> 00:35:12,954
I need those potatoes,
whether they're ready or not.
912
00:35:12,954 --> 00:35:13,000
I need those potatoes,
whether they're ready or not.
913
00:35:14,667 --> 00:35:15,767
-[man] Okay.
-[Danielle] Bring them.
914
00:35:15,767 --> 00:35:17,266
I have to serve
these sweet potatoes.
915
00:35:17,266 --> 00:35:20,266
I have them cut up
into big chunks
and then I cover them
916
00:35:20,266 --> 00:35:23,266
in these big dollops
of compound butter.
917
00:35:23,266 --> 00:35:25,367
[Connie] One minute.
918
00:35:25,367 --> 00:35:28,166
Cucumber ribbons
for the gazpacho.
919
00:35:28,166 --> 00:35:30,166
[Danielle] Oh, these peach
is so beautiful.
920
00:35:31,867 --> 00:35:33,000
[man] Take the ends off?
921
00:35:33,000 --> 00:35:34,567
[Danielle] Yes, please.
Thank you.
922
00:35:34,567 --> 00:35:36,166
[Connie] Awesome.
923
00:35:36,166 --> 00:35:38,300
[Danielle] That is jackfruit.
924
00:35:38,367 --> 00:35:40,000
Whoo!
925
00:35:40,000 --> 00:35:41,100
Let's go.
926
00:35:42,367 --> 00:35:42,954
That's great.
927
00:35:42,954 --> 00:35:43,000
That's great.
928
00:35:43,567 --> 00:35:44,667
Okay.
929
00:35:44,667 --> 00:35:46,000
At least it's cheesy, right?
930
00:35:47,367 --> 00:35:50,900
[Connie and Danielle]
Ten, nine, eight, seven,
931
00:35:50,967 --> 00:35:56,867
six, five, four,
three, two, one.
932
00:35:56,867 --> 00:35:58,266
[Connie] Whoo!
933
00:35:58,266 --> 00:35:59,667
Good job.
934
00:35:59,667 --> 00:36:01,567
Good job.
935
00:36:01,567 --> 00:36:03,000
[Connie] I love this feast.
936
00:36:03,066 --> 00:36:05,500
I really hope that the judges
see my vision
937
00:36:05,567 --> 00:36:08,266
with the complexity
and balance of flavors
938
00:36:08,266 --> 00:36:10,166
and I really made
the vegetables shine.
939
00:36:11,967 --> 00:36:12,954
[Danielle] I think I really
nailed the side dishes
and the main.
940
00:36:12,954 --> 00:36:13,000
[Danielle] I think I really
nailed the side dishes
and the main.
941
00:36:15,967 --> 00:36:18,867
I brought all the flavor
and I know
942
00:36:18,867 --> 00:36:20,266
they're going to love it.
943
00:36:22,667 --> 00:36:25,367
[Dylan] Well, gentlemen,
it's a Powered by Plants feast
tonight,
944
00:36:25,367 --> 00:36:27,767
and I'm excited to see
what these chefs
have in store for us.
945
00:36:27,767 --> 00:36:29,266
It smells amazing.
946
00:36:29,266 --> 00:36:30,467
{\an8}[Stuart] Looks amazing too.
947
00:36:30,467 --> 00:36:32,300
{\an8}[Dylan] This chef has prepared
smoked jackfruit
948
00:36:32,367 --> 00:36:34,567
{\an8}with grilled roti,
grilled cactus paddles
949
00:36:34,567 --> 00:36:36,166
with blood orange reduction,
950
00:36:36,166 --> 00:36:38,367
charred sweet potato
with scallion butter.
951
00:36:38,367 --> 00:36:41,567
And we'll finish off
with grilled peaches
with goat cream and caramel.
952
00:36:41,567 --> 00:36:42,954
This chef had to cook
with cactus paddles.
953
00:36:42,954 --> 00:36:43,000
This chef had to cook
with cactus paddles.
954
00:36:43,867 --> 00:36:45,967
[Eddie] Oh, cactus paddles.
955
00:36:45,967 --> 00:36:49,066
[Dylan] Right off the bat,
I'm seeing and smelling
a ton of char in this feast.
956
00:36:49,066 --> 00:36:50,533
[Eddie] Oh, yeah.
957
00:36:50,533 --> 00:36:53,000
[Dylan]
This chef definitely utilized
the Fire Masters arena.
958
00:36:54,166 --> 00:36:56,700
{\an8}[Eddie] Jackfruit is used
a lot and vegan cuisine
959
00:36:56,767 --> 00:36:58,100
{\an8}to mimic pulled pork.
960
00:36:58,166 --> 00:37:00,500
So it goes really well
with like barbecue flavors.
961
00:37:00,567 --> 00:37:02,367
And that's exactly
what I'm getting.
962
00:37:02,367 --> 00:37:04,000
[Dylan]
This one is a little bit
on the ripe side,
963
00:37:04,000 --> 00:37:05,900
so you definitely get
some sweetness in there,
964
00:37:05,967 --> 00:37:08,667
which I think balances
really well with the sauce
and the herbs.
965
00:37:08,667 --> 00:37:10,233
[Eddie] I'm really digging
this sauce.
966
00:37:10,233 --> 00:37:12,367
[Stuart] Yeah.
Really good. It holds
the smoke really well.
967
00:37:12,367 --> 00:37:12,954
[Eddie] Yeah.
968
00:37:12,954 --> 00:37:13,000
[Eddie] Yeah.
969
00:37:13,467 --> 00:37:15,867
[Dylan] But I'm not really
a big fan of this roti.
970
00:37:15,867 --> 00:37:18,066
-It should be much thinner.
-[Eddie] Wow.
971
00:37:18,066 --> 00:37:21,300
{\an8}These cactus paddles
really got a nice char
on the outside of them.
972
00:37:21,367 --> 00:37:24,300
{\an8}The cook is good,
still has texture.
973
00:37:24,367 --> 00:37:26,166
I just think
that it's lacking seasoning.
974
00:37:26,166 --> 00:37:27,567
When you get that
blood orange reduction
975
00:37:27,567 --> 00:37:30,300
and the cheese in there,
it really ties
everything together.
976
00:37:30,367 --> 00:37:32,500
{\an8}[Eddie] The sweet potato,
you get that char,
977
00:37:32,567 --> 00:37:36,066
{\an8}you get that smoke.
But I can't get past
that raw garlic.
978
00:37:36,066 --> 00:37:37,433
-So much raw garlic.
-[Stuart] It's intense.
979
00:37:37,467 --> 00:37:39,767
[Eddie] It's so much
raw garlic that's on top,
it's very intense.
980
00:37:39,767 --> 00:37:42,954
[Dylan] And the potato,
at least mine is undercooked
in the center.
981
00:37:42,954 --> 00:37:43,000
[Dylan] And the potato,
at least mine is undercooked
in the center.
982
00:37:43,166 --> 00:37:44,667
I think since
it's undercooked,
983
00:37:44,667 --> 00:37:46,667
you lose the sweetness
of the sweet potato
984
00:37:46,667 --> 00:37:48,700
that you're looking for,
and then it doesn't accept
985
00:37:48,767 --> 00:37:52,867
any flavors from salt
or the sauce that goes on top.
986
00:37:52,867 --> 00:37:55,266
Well, this chef
certainly utilized
the Fire Masters arena.
987
00:37:55,266 --> 00:37:57,300
{\an8}Let's see if they were able
to bring the same on these
988
00:37:57,367 --> 00:37:59,000
{\an8}grilled peaches
with goat cream.
989
00:37:59,000 --> 00:38:00,567
Ooh, that smells delightful.
990
00:38:00,567 --> 00:38:01,700
[Dylan] Hmm.
991
00:38:01,767 --> 00:38:03,300
[Eddie] It has some
smokiness to it.
992
00:38:03,367 --> 00:38:05,100
It has subtle sweetness.
993
00:38:05,100 --> 00:38:07,166
-[Dylan] Yeah.
-[Eddie] And I love that
caramelized top.
994
00:38:07,166 --> 00:38:09,567
[Dylan] And the goat cream
on the bottom
is very interesting.
995
00:38:09,567 --> 00:38:11,100
It's got a nice little
sweetness to it.
996
00:38:11,166 --> 00:38:12,954
And then the texture
from the nuts
are amazing.
997
00:38:12,954 --> 00:38:13,000
And then the texture
from the nuts
are amazing.
998
00:38:13,667 --> 00:38:16,500
This was a solid,
first plant based feast.
999
00:38:16,567 --> 00:38:18,567
Let's see if the grass
is greener
with the second chef.
1000
00:38:21,367 --> 00:38:23,467
{\an8}[Dylan] Our second
plant based feast has landed
1001
00:38:23,467 --> 00:38:26,567
{\an8}and this chef has prepared
charred eggplant on labneh,
1002
00:38:26,567 --> 00:38:28,800
{\an8}fire roasted vegetable
gazpacho,
1003
00:38:28,867 --> 00:38:31,367
smoky hummus salad
with grilled tomatoes
1004
00:38:31,367 --> 00:38:34,000
and we'll wrap it all up
with chocolate cake
with coconut cream.
1005
00:38:34,066 --> 00:38:36,100
This chef had to cook
with coconut.
1006
00:38:36,166 --> 00:38:37,767
[Eddie] Thanks, guys.
1007
00:38:37,767 --> 00:38:40,266
[Dylan] I'm definitely seeing
some use of the Fire Masters
arena here,
1008
00:38:40,266 --> 00:38:42,467
especially on this eggplant
and labneh dish.
1009
00:38:42,467 --> 00:38:42,954
{\an8}-[Eddie] It's good, right?
-[Stuart] Really good.
1010
00:38:42,954 --> 00:38:43,000
{\an8}-[Eddie] It's good, right?
-[Stuart] Really good.
1011
00:38:44,667 --> 00:38:46,667
{\an8}Labneh is an amazing
ingredient
1012
00:38:46,667 --> 00:38:48,500
and it pulls in nicely
with the olives.
1013
00:38:48,567 --> 00:38:50,400
I get the smokiness
from the eggplant,
1014
00:38:50,467 --> 00:38:52,200
has a good smoke to it.
1015
00:38:52,266 --> 00:38:55,200
[Eddie] The labneh
is so creamy and so rich.
1016
00:38:55,266 --> 00:38:57,266
I love the herbs
that's running through it.
1017
00:38:57,266 --> 00:39:00,066
My only issue is that
everything to me seems
1018
00:39:00,066 --> 00:39:02,100
kind of one note
when it come to the texture.
1019
00:39:02,166 --> 00:39:05,000
-[Dylan] Yeah.
-[Eddie] You know,
just kind of soft.
1020
00:39:05,000 --> 00:39:06,100
Gazpacho. Oh, my gosh.
1021
00:39:06,100 --> 00:39:07,767
I love that acidity in there.
1022
00:39:07,767 --> 00:39:10,000
{\an8}I love that vinegar pop
that's in there.
1023
00:39:10,000 --> 00:39:12,000
{\an8}[Dylan] I'm definitely getting
a tiny bit of spice.
1024
00:39:12,066 --> 00:39:12,954
I think having
that spice in there
1025
00:39:12,954 --> 00:39:13,000
I think having
that spice in there
1026
00:39:13,266 --> 00:39:14,367
kind of kicks it up
to something
1027
00:39:14,367 --> 00:39:15,667
that's a little bit
more interesting
1028
00:39:15,667 --> 00:39:16,900
than just a vegetable soup.
1029
00:39:16,967 --> 00:39:19,867
-This is seasoned
to perfection.
-[Dylan] Yeah.
1030
00:39:19,867 --> 00:39:22,300
[Eddie] And I also love these
little slivers of cucumbers.
1031
00:39:22,367 --> 00:39:23,867
I'm a bit disappointed
that I'm not getting
1032
00:39:23,867 --> 00:39:25,166
any smoke in here.
1033
00:39:25,166 --> 00:39:27,467
The tomatoes
are kind of fire roasted.
1034
00:39:27,467 --> 00:39:29,266
It's not coming
through for me.
1035
00:39:29,266 --> 00:39:33,767
{\an8}I think the dish that lacked
in arena presence
the most is the hummus.
1036
00:39:33,767 --> 00:39:36,400
{\an8}I do get a little bit of char
and smoke from the tomatoes.
1037
00:39:36,467 --> 00:39:37,667
[Eddie] Yeah.
1038
00:39:37,667 --> 00:39:39,600
I hope you guys saved
a bit of room for dessert.
1039
00:39:39,667 --> 00:39:41,467
[Eddie] I definitely did.
1040
00:39:41,467 --> 00:39:42,954
{\an8}[Dylan] Our second chef
has prepared us
chocolate cake
1041
00:39:42,954 --> 00:39:43,000
{\an8}[Dylan] Our second chef
has prepared us
chocolate cake
1042
00:39:43,567 --> 00:39:44,867
{\an8}with coconut cream.
1043
00:39:44,867 --> 00:39:47,000
[Eddie] Wow.
Cake in the Fire Masters
arena.
1044
00:39:47,066 --> 00:39:48,266
[Stuart] This looks great.
1045
00:39:48,266 --> 00:39:49,467
[Dylan] I like the texture
of the chocolate.
1046
00:39:49,467 --> 00:39:51,166
I like that
it's not overly sweet.
1047
00:39:51,166 --> 00:39:53,166
I like the mango.
I like the coconut cream.
1048
00:39:53,166 --> 00:39:55,367
I think the chef missed
the opportunity to toast
that coconut
1049
00:39:55,367 --> 00:39:58,066
and add a bit of a color
and flavor contrast.
1050
00:39:58,066 --> 00:40:00,700
The mangoes
with the coconut cream,
that's where it's at.
1051
00:40:00,767 --> 00:40:02,567
Overall, we've had
two delicious
1052
00:40:02,567 --> 00:40:04,467
plant powered feasts
from these chefs.
1053
00:40:04,467 --> 00:40:06,300
We're going to have
to break this down
plate by plate.
1054
00:40:09,567 --> 00:40:12,667
{\an8}The first chef prepared us
that smoked jackfruit
with the roti.
1055
00:40:12,667 --> 00:40:12,954
{\an8}And the second chef,
the eggplant with the Labneh.
1056
00:40:12,954 --> 00:40:13,000
{\an8}And the second chef,
the eggplant with the Labneh.
1057
00:40:15,467 --> 00:40:17,467
The charred jackfruit
was delicious.
1058
00:40:17,467 --> 00:40:20,166
{\an8}I really like the texture,
sauce.
1059
00:40:20,166 --> 00:40:22,467
{\an8}The roti kind of let it down
a little.
1060
00:40:22,467 --> 00:40:23,767
The Labneh was really good.
1061
00:40:23,767 --> 00:40:24,967
I enjoyed the texture of it.
1062
00:40:24,967 --> 00:40:27,166
{\an8}I love the smokiness
that the eggplant gave off,
1063
00:40:27,166 --> 00:40:30,367
{\an8}but I felt like it needed just
a little bit something else.
1064
00:40:30,367 --> 00:40:32,000
[Dylan] Absolutely.
I think you're right.
1065
00:40:32,066 --> 00:40:33,667
Moving on to the sides,
I've got to give
1066
00:40:33,667 --> 00:40:35,467
the first chef some kudos
1067
00:40:35,467 --> 00:40:37,800
{\an8}dealing with an ingredient
like cactus paddle.
1068
00:40:37,867 --> 00:40:39,567
{\an8}That's a very
tricky ingredient.
1069
00:40:39,567 --> 00:40:40,900
They got a great char on it.
1070
00:40:40,967 --> 00:40:42,800
But it really lacked
seasoning for me.
1071
00:40:42,867 --> 00:40:42,954
[Dylan] The blood
orange gastrique was really
1072
00:40:42,954 --> 00:40:43,000
[Dylan] The blood
orange gastrique was really
1073
00:40:44,867 --> 00:40:46,667
what kind of saved that dish.
1074
00:40:46,667 --> 00:40:49,400
[Eddie] Whereas the gazpacho
had all the seasoning
in the world.
1075
00:40:49,467 --> 00:40:51,367
{\an8}It had a little bit
of spice to it.
1076
00:40:51,367 --> 00:40:53,467
{\an8}[Stuart] It had some texture
from the nuts.
1077
00:40:53,467 --> 00:40:55,100
It was really well done.
1078
00:40:55,100 --> 00:40:56,900
Moving on to our last
set of sides.
1079
00:40:56,967 --> 00:40:59,400
{\an8}[Eddie] First feast
with the charred
sweet potatoes,
1080
00:40:59,467 --> 00:41:01,200
{\an8}I feel like that dish
had a lot of potential,
1081
00:41:01,266 --> 00:41:02,467
{\an8}but it just didn't
come together.
1082
00:41:02,467 --> 00:41:04,367
The sweet potato
wasn't cooked on the inside
1083
00:41:04,367 --> 00:41:06,467
and the garlic
was basically raw.
1084
00:41:06,467 --> 00:41:08,967
{\an8}Whereas the hummus
in feast number two
1085
00:41:08,967 --> 00:41:10,266
{\an8}was packed with flavor.
1086
00:41:10,266 --> 00:41:12,800
I thought
it was seasoned perfectly
with the pops of feta.
1087
00:41:12,867 --> 00:41:12,954
I really like the hummus.
1088
00:41:12,954 --> 00:41:13,000
I really like the hummus.
1089
00:41:14,233 --> 00:41:17,166
I would have liked a couple
more charred tomatoes on that
1090
00:41:17,166 --> 00:41:19,300
to really kind of bring out
that charredness.
1091
00:41:19,367 --> 00:41:20,800
It all comes down to dessert.
1092
00:41:20,867 --> 00:41:22,900
The first chef preparing those
grilled peaches
1093
00:41:22,967 --> 00:41:24,533
with goat cream and caramel.
1094
00:41:24,533 --> 00:41:27,166
And the second chef
with the chocolate cake
and coconut cream.
1095
00:41:27,166 --> 00:41:29,300
[Stuart] It's a tough one.
I really like the goat cream.
1096
00:41:29,367 --> 00:41:31,266
{\an8}I think it was really well
executed.
1097
00:41:31,266 --> 00:41:32,967
{\an8}The char on the peaches
was perfect.
1098
00:41:32,967 --> 00:41:35,700
{\an8}A little caramelization,
a little brown sugar on there.
1099
00:41:35,767 --> 00:41:37,266
{\an8}The second chef's dish,
1100
00:41:37,266 --> 00:41:38,900
{\an8}I really like
the chocolate cake.
1101
00:41:38,967 --> 00:41:41,066
{\an8}[Eddie] It was everything
that you wanted in a dessert.
1102
00:41:41,066 --> 00:41:42,954
It wasn't overly sweet,
had texture,
1103
00:41:42,954 --> 00:41:43,000
It wasn't overly sweet,
had texture,
1104
00:41:43,166 --> 00:41:44,767
had a little bit
of char to it,
1105
00:41:44,767 --> 00:41:48,500
but when you talk about
incorporating the coconut,
it got lost.
1106
00:41:48,567 --> 00:41:49,900
[Dylan] Yeah.
1107
00:41:49,967 --> 00:41:51,200
This was a tough one to call,
1108
00:41:51,266 --> 00:41:53,100
but I think
we've made our decision.
1109
00:41:53,100 --> 00:41:54,266
[Eddie and Stuart]
I think we have.
1110
00:41:54,266 --> 00:41:55,867
-Let's call the chefs back.
-[Eddie] Let's do it.
1111
00:42:02,567 --> 00:42:04,600
[Connie]
I feel immense pressure.
1112
00:42:04,667 --> 00:42:07,200
I can't let my Fire Masters
fellow judges down.
1113
00:42:07,266 --> 00:42:09,000
I need to win this tonight.
1114
00:42:09,000 --> 00:42:11,867
I just might have
the winning feast tonight.
1115
00:42:11,867 --> 00:42:15,166
I think I really did throw
down something special.
1116
00:42:15,166 --> 00:42:17,867
Chefs, both of your
plant based feasts
1117
00:42:17,867 --> 00:42:20,066
were rooted
in impressive creativity
1118
00:42:20,066 --> 00:42:22,266
and amazing flavors.
1119
00:42:22,266 --> 00:42:25,500
In the first feast,
we were huge fans
of the smoked jackfruit.
1120
00:42:25,567 --> 00:42:28,883
It gave us texture, smoke,
and it was seasoned perfectly.
1121
00:42:28,883 --> 00:42:29,000
It gave us texture, smoke,
and it was seasoned perfectly.
1122
00:42:29,266 --> 00:42:32,300
However, we felt
the charred sweet potato
was a bit undercooked.
1123
00:42:33,667 --> 00:42:37,266
In the second feast,
we love the charred eggplant
on Labneh.
1124
00:42:37,266 --> 00:42:39,767
It was a stunning execution
of flavors.
1125
00:42:39,767 --> 00:42:42,667
However, we felt the coconut
could have been more prominent
1126
00:42:42,667 --> 00:42:44,100
in the chocolate cake dessert.
1127
00:42:45,567 --> 00:42:48,266
Both of your plant
based feasts
were exciting to eat
1128
00:42:48,266 --> 00:42:50,367
and bursting
with smoke and fire.
1129
00:42:50,367 --> 00:42:52,166
But there can only be
one winner.
1130
00:42:54,967 --> 00:42:57,266
Tonight's winning feast is...
1131
00:43:00,567 --> 00:43:02,500
the second feast
with the charred eggplant
1132
00:43:02,567 --> 00:43:04,367
and the fire roasted vegetable
gazpacho.
1133
00:43:06,100 --> 00:43:07,367
Good job, chef.
1134
00:43:07,367 --> 00:43:08,867
-Well done. Congratulations.
-Congratulations.
1135
00:43:08,867 --> 00:43:11,567
Thank you. I am elated.
1136
00:43:11,567 --> 00:43:16,767
But Chef Danielle deserves
the highest compliment
and credit for being so brave.
1137
00:43:16,767 --> 00:43:19,266
I cannot believe that
she used jackfruit.
1138
00:43:19,266 --> 00:43:21,367
And congratulations,
Chef Danielle.
1139
00:43:21,367 --> 00:43:23,166
It was an absolute pleasure
to taste your food
1140
00:43:23,166 --> 00:43:24,467
and watch you
in your element today.
1141
00:43:24,467 --> 00:43:26,066
{\an8}-Thank you so much.
-[Dylan] Thank you so much.
1142
00:43:26,066 --> 00:43:27,667
{\an8}-Congratulations.
-[Danielle] Thank you.
Thank you.
1143
00:43:27,667 --> 00:43:28,883
{\an8}-[Eddie] Good job, Dan.
-[Danielle] Thank you.
1144
00:43:28,883 --> 00:43:29,000
{\an8}-[Eddie] Good job, Dan.
-[Danielle] Thank you.
1145
00:43:29,166 --> 00:43:30,767
{\an8}I'm so proud of myself.
1146
00:43:30,767 --> 00:43:34,567
{\an8}I competed against
Chef Connie,
who's a legend.
1147
00:43:34,567 --> 00:43:35,767
{\an8}-Good job, chef.
-Thanks so much.
1148
00:43:35,767 --> 00:43:37,166
{\an8}-[Dylan] Congratulations.
-That was awesome.
1149
00:43:37,166 --> 00:43:39,800
{\an8}To be in
the Fire Masters arena
1150
00:43:39,867 --> 00:43:43,100
{\an8}and make it this far
was an incredible experience.