[people chanting] Man versus Food! Man versus Food!
I'm on New York's Long Island at Krisch's Restaurant
to take down the Kitchen Sink Challenge.
How deep a sink we talking?
Thinking of a little baby sink or--
No, it's a huge sink.
[Matthew] This is a normal scoop.
This is the scoop you're getting.
[Casey] If I finish this five-pound plus
colossal ice cream sundae,
I get a free T-shirt and my photo
on the wall of fame.
What are the odds?
We've had four people do it out of thousands.
[Casey] Those numbers are terrible.
Yeah, your chances aren't so good.
You can do it! Come on, Casey.
[Casey] Kitchen sink, you're getting sunk.
[crowd cheering]
[Casey] For years,
food's army has grown unchecked.
Oh, my God.
Bigger.
Wow!
Spicier.
Bolder.
What is that?
But a hero rises.
It's tremendous.
Ready to taste the nation's most epic eats.
Uh.
I'm Casey Webb.
Yes.
Holding the banner of men
and armed with years of experience
in the restaurant industry.
[crowd cheering] Casey! Casey!
[Casey] I go into battle.
Bring out the steak.
Food, your days are numbered.
It's gonna be a wild ride.
The mighty Casey has a taste for victory.
This is Man v. Food.
[seagulls cawing]
My foodie feast brings me to New York's Long Island
for a beastly chicken parm pizza,
a brisket sandy beyond bread
and a sundae that's trying to freeze me up.
Long Island, It's time to seize the day.
Get it?
"Seas."
Long Island lies just east of New York City,
an escape from the bustling boroughs
with around 1,600 miles of shoreline,
truly making it a long island.
From exquisite entrees to heavenly handhelds,
a hungry islander cannot fail at
finding good food
and my first stop is definitely a crowd pleaser.
This is Oceanside,
an Italian-American oasis on Long Island
that has no shortage of great Italian eats.
But here at Noble Kitchen,
they're staying a step above the rest
by serving up all the classics
in the most jaw-dropping of ways.
[Casey] A quarter of Long Islanders claim Italian ancestry,
so they know a true taste of Italy
can live local
and why fly to the homeland and back
when Noble is just a train ride away
with home cooking better than your nonna's.
When people come in
from out of town, where do you go?
- We come here. - Yeah, we come here.
When you avoid your family
and say you got to do... you have other things to do, where do you come?
- We come here. We come here. - We come here.
From the cacio e pepe...
- Say it with your hand, both hands. - Cacio e pepe.
[Casey] Cacio e pepe.
It's like Tuscany on a plate.
to then gnocchi al forno
with smoked mozzarell.
-The gnocchi is very pillow-y. So... -Yeah.
As it should be, right?
[woman] Soft as pillow.
[Casey] They've mastered the tried and true classics.
But for folks who wanna
twist off the tradition,
they get creative.
Enter the chicken parm pizza.
A colossal chicken cutlet
sized and sliced into pizza shape,
smothered in marinara sauce
and topped with melty mozzarell.
No dough needed.
[woman] No one makes this.
You know, we go to Little Italy often.
She wants chicken parm,
but I want pizza.
So, I was like, "Why don't we get both?
Chicken parm pizza."
- That's why we're married 23 years. - Yeah.
[Casey] I head to the kitchen to earn
a slice or two of my own.
-Hey, Rob. -How are you? How's it going?
So, Rob, tell me about Noble Kitchen.
My parents are Italian immigrants,
but when I was ten years old, we moved back to Italy.
Ingredients are the number one
proponent of making good food.
It's chicken parm that a lot of Italian Americans
-grew up eating every Sunday at home -Sure.
By grandma or by mom.
Came in one day, I was just inspired.
- Was it like a late night inspiration? - It was
a late, very late night inspiration.
- And we were very hungry. - It happens in kitchens.
So, we make the sauce.
- Yes, we're gonna make the sauce right now. - Let's make the sauce.
It's a simple sauce, but we'll use,
you know, very good ingredients.
[Casey] We start by adding
extra virgin olive oil to a pot
with some chopped garlic and onion.
[Robert DiSanto] San Marzano tomatoes.
These are definitely the best tomatoes in the world.
[Casey] 'Cause they're sweet in flavor and they're low in acidity
and perfect for making sauce
- or gravy, depending on where you grew up. - Correct.
Sauce is definitely the way to go.
We're gonna go with sauce today.
[Casey] A good dash of salt, pepper and oregano,
and the sauce is ready for simmering.
This is about almost two pounds.
[Casey] 24 ounces for one chicken parm pizza.
Yes, it's just seasoned with our special blend.
[Casey] Rob and I shaped the seasoned ground chicken
and roll it out just like pizza dough.
- There we go. - This now gets
- put in the freezer for a few hours. - Okay.
- And-- - It's sagging a little bit.
[Robert] Yeah, that's okay.
- These are all fixable problems. - Phew.
You got a little lipo, a lipo for that.
First we freeze,
then we dredge
adding a coat of panko.
And finally,
we fry.
[Robert] It's like--
It's like wrestling tuna.
[Casey] Whoa!
That's great. I wanna take a little bite, but we'll wait.
I'll wait.
Now, it's just time to sauce and the cheese.
- Let's get sauced. - Let's go.
What the hell I do with this?
So, we just layer on the sauce
with parmesan Reggiano, mozzarell.
A little bit.
[Robert] I mean, more better is better, obviously.
[Casey] More better is better.
And then hit it with the heat.
[Robert] It's ready to come out.
[Casey] Slice it just like a pizza
and top it with fresh basil.
Oh, look at the stretch.
Oh, my God.
You kidding me?
So good.
The panko's holding in all the flavor,
the chicken is really tender and juicy
and the cheese kind of melts beautifully
over the San Marzano, the marinara.
I think, the greatest way to eat chicken parm is with your hands.
- How do you not eat this every day for lunch? - [Robert] I do.
What do you mean how, how I don't?
Nobel Kitchen has a piece of my heart,
but a belly busting dessert lies ahead.
Casey's doing pretty good.
Let's just hope he keeps up that pace.
Can't feel my teeth.
Ahh!
Kitchen sink, you're getting creamed.
Yeah, come on.
[bell dings]
I'm on Long Island
awaiting my dive into the deep end
of an unstoppable sundae.
But before I get the inside scoop,
my taste buds have a very pressing obligation.
This is Long Island's Press 195,
a deli wonderland
that'll make all your sandwich dreams come true.
While there are over 50 combinations to choose from,
I'm here for the legendary Jewish pairing
that'll have you scream "Oy vey",
in a good way.
Right in the heart of Rockville Center,
hungry locals who want a break from
the Long Island daily usual,
head here for a hot of the press sandwich experience.
How much can you press?
So there's over 50 combinations of sandwiches on this menu.
So how do you even start? How do you even choose?
[man] You start at the first one
and you just work your way down the list.
[Casey] With unique flavor combinations like
maple basil pesto...
- The maple gives it like a sweetness... - Sure.
that you wouldn't expect in a sandwich.
[Casey] And spicy Mojo Pazuzu pork.
It's like the greatest
Cuban ever.
[Casey] It's a panini lover's paradise,
but I'm here to witness their famous
brisket knish.
Two classic Jewish delicacies
pressed together with smoked gouda cheese
and a caramelized onion gravy.
Knish is like mashed potatoes in a shell.
- [Casey] Right? - [man] It's amazing.
[Casey] And then you put it in a panini.
- [man] It's smart food. - It's smart food.
It's smart food.
[man] When they came out with this, I ran right over.
- If the brisket my mother attempted to make... - Sure.
and the knishes that I never had in the house
were to come one place, I'd still live at home.
[Casey] I head down to the kitchen
to meet the sandwich king himself.
- Hey, Brian, how you doing, man? - Hey, what's up, man?
- How's it going? - I'm doing good.
Looks like you're doing really good.
Tell me how this place all started
because it's a busy place.
I had attended a friend's wedding in Italy,
and at 4:00 a.m. after many, many drinks,
- we discovered the panino stands. - Sure.
We went through every single sandwich in three days
and said, this is what I wanna do.
- And then you brought that back here. - I brought that dream
and those memories back,
including this brisket right here.
This actually is my great grandmother's recipe
and more than likely, probably her grandmother's recipe.
[Casey] We start by coating the brisket in vinegar,
a flavorful technique to help tenderize the meat.
Yeah.
- All right. - They don't get any lighter,
- do they after we're done? - No, this is actually cut in half.
[Casey] We season both sides with salt,
pepper and garlic powder.
Just throw it on my shoulder.
- Where are we going over there? - We're going over here.
All right, you guys ready? Come on.
Like this.
And sear it whole in Brian's ginormous pot?
So, basically sealing in all the flavor.
[Brian] Season, sear, braise and wait.
- SSBW. - It's perfect.
Season, sear, braise, wait.
[Brian] What's emanating right here
- is childhood for me. - Right.
You can smell this down the block
when my mom was making it.
[Casey] With great strength,
we transfer the brisket to a bed of onions
and add in the leftover brown
bits and juices.
Lastly, the family recipe calls for garlic and ketchup
since a tomato base is essential for
traditional Jewish brisket.
Plus apricot jelly for
a sweet and sour punch.
[Brain] We're all set to cover it
and go slow and low.
[Casey] Brisket generally is a tender cut of meat.
- Yeah. - It's best cooked low and slow.
[Casey] After six hours at 250.
- Whoo! - Look at this.
Whoa!
Back it up. Beep, beep.
- Oh, my God! - Look at that beautiful piece.
[Casey] We shred the meat
and we're ready for our knish.
[Brain] This is the famous knish, a New York tradition.
Basically, a flaky Jewish pastry
that's stuffed with
potato and onion.
We'll cut it in half. We're gonna grill it
and make a sandwich out of this.
[Casey] But first, we add smoked gouda
and caramelized onion gravy
contrived from the leftover juices.
This is ridiculous.
The knish is so crispy and flaky,
and it holds everything together
and then the potato on the inside, the mash,
it's so creamy, it reminds me
of that Thanksgiving sandwich that you have
the next day, right?
That caramelized onion with a sweet from the marmalade.
Dude, this is so good.
- Well, thank you. - Cheers to you.
Ahh!
This knish is delish,
but I got a five pound plus sundae ahead.
[people chanting] Eat the sink! Eat the sink!
These don't work what's going on?
Kitchen Sink Challenge,
it's sink or swim.
You're gonna sink.
[bell dings]
I'm at Krisch's on Long Island
to take on the Kitchen Sink Challenge.
If I join the 1% that have finished
this ice cream avalanche in an hour,
I get a free T and my face on the wall of fame.
This is gonna be epic
with a cherry on top.
This century old parlor
is the official meeting and eating spot of Massapequa,
maintaining its retro digs
and true love
for premium homemade ice cream specialties.
Like the black forest sundae
and the birthday cake surprise.
You ever eat ice cream anywhere else but here?
No, you can't cheat on Krisch's.
[Casey] But I'm not here for a Sunday funday.
I'm here for the infamous Kitchen Sink Challenge.
Ten giant scoops of ice cream
with three toppings of choice,
two bananas, a mountain of whipped cream,
a waffle, so many sprinkles
and of course,
cherries on top.
How deep a sink are we talking?
Spare bathroom in the side of the house kitchen sink,
a little baby sink?
-[Francisco] No, it's a huge sink. -[Casey] Okay.
I will suggest you go with something light
- and something here that has the same flavors. - [Casey] Yeah.
Don't mix too many flavors.
- 'Cause it gets weird, right? - It gets weird.
You shouldn't do anything with like chunks in it.
You should save your chews
for the cherries and the waffles.
[Matthew] This is a normal scoop.
This is the scoop you're getting.
Just know that you're not just doing it for you.
I need some revenge, attack
the kitchen sink as if your life depends on it.
All right?
[Casey] No pressure at all.
I sneak behind the counter
to meet my maker.
Ice cream maker.
- Hey, Paul, how you doing, man? - Hey, what's happening?
So, the challenge the Kitchen Sink,
is it actually a kitchen sink?
Yes, it's right here.
Oh.
I really thought that was the actual kitchen sink that
- you clean your hands in. - Yup.
We've had four people do it out of thousands.
-[Casey] 1% has succeeded. -[Paul Lund] Has succeeded. Yes, sir.
Those numbers are terrible.
- Yeah, your chances aren't so good. - [Casey] Really?
Well, first, we'll start with making the ice cream.
[Casey] Rocky Road is one of Krisch's most popular flavors.
So, I head upstairs to see this classic in action.
We have two bags of cream five gallons,
14% and 16%.
So, that's like high milk fat.
Very, very high milk fat.
So, in order for ice cream to be called
ice cream by law,
it has to have at least a minimum of 10% milk fat.
This is as fat and as good as it gets.
We add in sugar, then Dutch cocoa,
which has neutralized acidity
for a smooth and intense chocolate flavor.
This is like really good pudding.
We dump our chocolate mixture into the machine,
set it to super premium
and let it churn baby churn.
I rock this road
by adding in two hefty layers of peanuts,
marshmallows, and chocolate.
My God, there's no way I'm putting this in the challenge.
This is so good.
This'll put me down.
Take this away from me.
It's time to construct the kitchen sink.
First, I carefully choose my flavors.
So, do you wanna do the rocky road?
I'm just gonna go with the orange sherbet
and the black raspberry.
- Let's do tropical. - Okay.
- I wanna keep it tropical, look at me... - No problem.
just walked off the beach.
Using Paul's sinister three pull method.
- That's one scoop, right there. - That's a single scoop.
- Okay. - Don't be scared.
- I'm not scared. - You'll be all right.
I'm not scared! I'm not scared, Paul!
We filled a sink with 10 triple side scoops,
two sliced bananas,
a waffle fresh whipped cream,
a pile of sprinkles
and the cherries on top.
Lastly, I stay on tropical theme
with coconut, a raspberry and red currant Melba sauce
and add hot fudge to help melt the ice cream down.
It's time to get lit.
Yep.
[all cheering]
Casey, many men have tried,
few have succeeded.
You have one hour to complete this challenge
or you owe me 50 bucks.
[all] Five, four, three, two, one.
[all cheering]
Go, Casey, go! Go, Casey, go!
[Casey] This super premium ice cream is delicious,
but its heaviness strikes super hard.
I'll have to keep a fast pace
to avoid hitting a major wall.
Go, Casey, go! Go, Casey, go!
[Casey] But not too fast,
it's a delicate brain freeze balancing act.
Think Casey is doing pretty good.
He's going at it right now.
Let's just hope he keeps up that pace.
[Casey] Speed,
an uneasy feat
when challenged with chill.
Can't feel my teeth.
Ahh!
Casey! Casey! Casey! Casey!
[Casey] I go for the waffle
to help offset the cold and make some room.
Finish that waffle! Finish that waffle! Finish that waffle!
[Casey] But after pushing through,
I'm left with a dreaded carb coma
and a load of ice cream
staring right back at me.
Will this decadent dessert be my downfall?
Ahh!
Man versus Food! Man versus Food! Man versus Food!
[Casey] I'm on Long Island at Krisch's Ice Cream Parlor,
facing the five and a half pound
Kitchen Sink Challenge.
But I'm struggling to make room
at the Hotel Casey.
No vacancies! No vacancies!
I'm halfway there.
Halfway! Halfway! Halfway! Halfway!
He started with the waffle, which is a strong start.
He went right in
and he got halfway through really quickly
and he's doing awesome.
[Casey] And this sundae is turning to soup.
Eat that sink! Eat that sink!
Eat that sink!
[Casey] These don't work, what's going on?
This sink won't drain
and I'm starting to feel the effects.
Man versus Food! Man versus Food! Man versus Food!
It's a lot, the cold, the brain freeze.
[Casey] But after many a challenge of facing the freeze head on,
well, I've learned a thing or two.
So, I'm bringing the heat.
Hot water.
[all cheering]
[Casey] No headache, no problem.
You can do it. Come on, Casey.
[Casey] But it still feels like
there is no end in sight.
Long Island! Long Island! Long Island!
[Casey] With Long Island love behind me,
I take my spoon and dig even deeper.
I just wanna see him get through it,
I couldn't do it yesterday,
but he's not looking that good right now.
He's just gotta finish the ice cream, and he's done.
[Casey] But my time is running out.
I dig as much as I can until...
I am forced to accept defeat.
The vicious kitchen sink has taken yet another prisoner.
Guys, I hate to say it,
but unfortunately,
in a battle of Man versus Food,
food has won.
[all] Aw!
[Casey] It happens, it happens.
We still love you.
- You can have it. - I get a T-shirt.
You've earned it, brother.
- Fifty bucks? - Fifty bucks.
Thank you. And I love you, Long Island!
[all cheering]
Whoo!
Sick.