1
00:00:01,166 --> 00:00:02,367
-All right, let's go,
let's go.
-[Jenn] Whoa.
2
00:00:02,367 --> 00:00:05,166
[Ted] There will be meat
and potatoes in every basket.
3
00:00:05,166 --> 00:00:06,634
-[Tiffani] All right, guys.
-[judges cheering]
4
00:00:06,634 --> 00:00:08,266
Innovate steak and potatoes.
5
00:00:08,266 --> 00:00:10,734
[Jenn] I need to
nail the cook on this fillet.
6
00:00:11,533 --> 00:00:13,700
-Oh, no!
-This is nerve wracking.
7
00:00:13,700 --> 00:00:14,734
[Marlo] It's very risky,
8
00:00:14,734 --> 00:00:16,166
but I'm going for it.
9
00:00:16,166 --> 00:00:18,700
[Eddie] This is like
meat and potatoes 101.
10
00:00:18,700 --> 00:00:20,500
[Marc] But some
of my potatoes,
they're really
11
00:00:20,500 --> 00:00:21,533
barely cooked through.
12
00:00:21,533 --> 00:00:22,967
[Brittani] Meat
and potatoes is gonna
13
00:00:22,967 --> 00:00:23,867
make me or break me today.
14
00:00:23,867 --> 00:00:25,500
-[Ted] Five, four--
-Come on, come on!
15
00:00:25,500 --> 00:00:26,467
[Ted] ...three,
16
00:00:26,467 --> 00:00:28,066
two, one.
17
00:00:32,166 --> 00:00:35,166
♪ I'm feeling
like a rockstar ♪
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00:00:35,166 --> 00:00:37,533
[Brittani] Oh, yeah.
So pretty.
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00:00:37,533 --> 00:00:39,367
I love meat
and taters. [laughs]
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00:00:39,367 --> 00:00:41,266
I'm country as all hell.
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00:00:41,266 --> 00:00:43,867
You can't have a Sunday dinner
without a meat and a potato
on the table.
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00:00:43,867 --> 00:00:46,367
Or multiple meats
and multiple potatoes,
and then, like,
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00:00:46,367 --> 00:00:49,166
the green stuff is just
kind of on the side. [laughs]
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00:00:50,266 --> 00:00:52,166
This is gonna smell real good.
25
00:00:52,166 --> 00:00:53,533
Growing up
in the Appalachian mountains,
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00:00:53,533 --> 00:00:55,266
we are not people of means.
27
00:00:55,266 --> 00:00:58,266
So, if it can be grown,
or if we can hunt it
in the woods,
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00:00:58,266 --> 00:01:00,000
then we're gonna turn that
into something delicious.
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00:01:00,000 --> 00:01:00,734
then we're gonna turn that
into something delicious.
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00:01:00,734 --> 00:01:02,166
I am the chef to beat.
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00:01:02,166 --> 00:01:03,533
Hell, you guys can
put a bag of, like,
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00:01:03,533 --> 00:01:05,634
instant mashed potatoes
in the basket,
I'm good.
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00:01:10,700 --> 00:01:13,367
[Andres] I'm from the Bronx,
New York, and I'm
the executive sous chef
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00:01:13,367 --> 00:01:16,600
at Empire Diner,
in the heart of New York.
35
00:01:16,600 --> 00:01:17,734
My food is influenced
36
00:01:17,734 --> 00:01:19,266
by my upbringing in Ecuador.
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00:01:19,266 --> 00:01:21,867
When you taste my food,
I just bring in flavors,
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00:01:21,867 --> 00:01:25,266
tastes from South America,
like Sazon, sweet, salty,
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00:01:25,266 --> 00:01:27,100
tangy, and spicy, of course.
40
00:01:27,100 --> 00:01:29,266
♪ Hip hop is a way of life ♪
41
00:01:29,266 --> 00:01:30,000
[Andres] I been
in the industry for 18 years.
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00:01:30,000 --> 00:01:31,100
[Andres] I been
in the industry for 18 years.
43
00:01:31,100 --> 00:01:32,500
The other chefs
should be nervous
44
00:01:32,500 --> 00:01:35,533
because I got a few tricks
under my sleeves.
45
00:01:37,533 --> 00:01:39,734
People go meatloaf crazy
in the Midwest.
46
00:01:40,533 --> 00:01:41,734
People look at me
and they're like,
47
00:01:41,734 --> 00:01:43,734
"She's just a nice girl
from the Midwest."
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00:01:43,734 --> 00:01:47,100
But we do meat
and potatoes well.
And if you don't,
49
00:01:47,100 --> 00:01:49,734
you should pack up and leave.
50
00:01:49,734 --> 00:01:52,734
I am a culinary instructor
and personal chef.
51
00:01:52,734 --> 00:01:55,100
I tend to bring
a lot of fresh flavors.
52
00:01:55,100 --> 00:01:56,000
It's beautiful.
53
00:01:56,000 --> 00:01:58,100
When I was
leaving high school,
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00:01:58,100 --> 00:01:59,867
I fell in love
with the food industry,
55
00:01:59,867 --> 00:02:00,000
the rush of the kitchen,
and working hands on
with food.
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00:02:00,000 --> 00:02:02,967
the rush of the kitchen,
and working hands on
with food.
57
00:02:02,967 --> 00:02:04,100
So, I decided
58
00:02:04,100 --> 00:02:05,867
to pursue
a culinary arts degree,
59
00:02:05,867 --> 00:02:07,867
and I love
everything about it.
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00:02:07,867 --> 00:02:10,734
I'm coming in cool,
calm, and collected,
and I'm ready to win.
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00:02:13,100 --> 00:02:14,066
[sizzling]
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00:02:14,066 --> 00:02:15,433
Listen to that sizzle.
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00:02:17,500 --> 00:02:19,734
Meat and potatoes,
like peanut butter and jelly,
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00:02:19,734 --> 00:02:21,900
it's, like,
the perfect combination.
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00:02:23,000 --> 00:02:26,066
My style of cooking
is refined soul food.
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00:02:26,066 --> 00:02:28,100
I'm very versed
in different cuisines,
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00:02:28,100 --> 00:02:30,000
but it all reflects back
to my Southern upbringing.
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00:02:30,000 --> 00:02:31,867
but it all reflects back
to my Southern upbringing.
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00:02:31,867 --> 00:02:33,734
Yeah, baby,
that's what I'm looking for.
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00:02:33,734 --> 00:02:36,266
At 13 years old, I was
frying fish and wings
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00:02:36,266 --> 00:02:38,467
at my parents'
concessions trailer.
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00:02:38,467 --> 00:02:40,734
And you know, when you realize
you're just good at something,
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00:02:40,734 --> 00:02:42,166
you just go with it.
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00:02:42,166 --> 00:02:44,100
I've been working
in a professional kitchen
for 30 years now.
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00:02:45,367 --> 00:02:47,266
My strategy,
going into this competition,
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00:02:47,266 --> 00:02:50,066
is just cook from my heart,
and don't overthink it.
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00:02:51,700 --> 00:02:53,467
-Hello, chefs.
-[Marlo] What's up, Ted?
78
00:02:53,467 --> 00:02:54,467
-How you doin'?
-[Jenn] Hello, Ted.
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00:02:54,467 --> 00:02:56,600
[Ted] What satisfies
a hungry belly better
80
00:02:56,600 --> 00:02:58,000
than meat and potatoes?
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00:02:58,000 --> 00:03:00,000
-[Marlo] I can't name a thing.
-Absolutely nothing
on Planet Earth.
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00:03:00,000 --> 00:03:00,166
-[Marlo] I can't name a thing.
-Absolutely nothing
on Planet Earth.
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00:03:00,166 --> 00:03:01,100
[Ted] Lucky for you,
84
00:03:01,100 --> 00:03:02,500
there will be
meat and potatoes
85
00:03:02,500 --> 00:03:03,967
in every basket.
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00:03:03,967 --> 00:03:05,367
That's what the Midwest does.
87
00:03:05,367 --> 00:03:07,100
Meat and potatoes
are my meat and potatoes.
88
00:03:07,100 --> 00:03:08,634
All right,
first baskets are here.
89
00:03:11,066 --> 00:03:13,367
[Jenn] My heart
is absolutely racing.
90
00:03:13,367 --> 00:03:15,333
Who knows
what's inside this basket.
91
00:03:16,367 --> 00:03:17,333
[Ted] Have at 'em.
92
00:03:18,967 --> 00:03:20,100
All right.
93
00:03:20,100 --> 00:03:22,867
-The best part.
-[Ted] Round one's
meaty goodness,
94
00:03:22,867 --> 00:03:24,100
filet mignon...
95
00:03:24,100 --> 00:03:25,600
Slam dunk.
96
00:03:25,600 --> 00:03:28,166
[Ted] ...and beef fat fudge.
97
00:03:28,166 --> 00:03:30,000
[Marlo] My history
with beef fat fudge is zero.
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00:03:30,000 --> 00:03:31,700
[Marlo] My history
with beef fat fudge is zero.
99
00:03:31,700 --> 00:03:33,867
What do I do with this?
100
00:03:33,867 --> 00:03:36,533
[Ted] Also in the mix,
cherry tomatoes,
101
00:03:36,533 --> 00:03:38,500
and Idaho potatoes.
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00:03:38,500 --> 00:03:40,266
[Brittani] Here,
have a thick cut of meat,
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00:03:40,266 --> 00:03:42,634
and also a whole
raw potato. Have fun.
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00:03:44,600 --> 00:03:46,700
[Ted] Twenty minutes to make
meat and potatoes meals
105
00:03:46,700 --> 00:03:48,166
that are both delicious
106
00:03:48,166 --> 00:03:49,533
and original.
107
00:03:50,266 --> 00:03:51,734
Clock starts now.
108
00:03:51,734 --> 00:03:53,367
-[Tiffani] All right, guys.
-[judges cheering]
109
00:03:53,367 --> 00:03:54,367
Let's do this.
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00:03:57,066 --> 00:03:58,433
[Andres] A little parsley.
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00:03:59,467 --> 00:04:00,000
Tiffani, Marc,
you are joined
by a special guest,
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00:04:00,000 --> 00:04:02,600
Tiffani, Marc,
you are joined
by a special guest,
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00:04:02,600 --> 00:04:05,100
pro football player
turned Food Network star,
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00:04:05,100 --> 00:04:06,467
Chef Eddie Jackson.
115
00:04:06,467 --> 00:04:10,266
Chef Eddie, what does
meat and potatoes
mean to you?
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00:04:10,266 --> 00:04:12,266
All we had
was meat and potatoes,
growing up in the South,
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00:04:12,266 --> 00:04:13,867
so this is near and dear
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00:04:13,867 --> 00:04:14,967
-to my heart.
-[Tiffani] It's
a great basket.
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00:04:14,967 --> 00:04:16,000
-[Eddie] It is.
-[Marc] Well, it is,
120
00:04:16,000 --> 00:04:17,000
if you have 30 minutes.
121
00:04:17,000 --> 00:04:18,634
-Twenty minutes
is really hard.
-Not in 20.
122
00:04:18,634 --> 00:04:20,467
-[Eddie] And not
to make an appetizer.
-[Tiffani] Yeah.
123
00:04:20,467 --> 00:04:23,100
This, like, almost forces you
to wanna do an entree.
124
00:04:23,100 --> 00:04:25,100
[Tiffani] I think
that's the riddle
of this basket.
125
00:04:25,100 --> 00:04:26,066
Don't just
give us a filet back.
126
00:04:27,500 --> 00:04:29,367
[Jenn] Behind, chef, behind.
127
00:04:29,367 --> 00:04:30,000
Behind.
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00:04:30,000 --> 00:04:30,266
Behind.
129
00:04:30,266 --> 00:04:31,967
I grew up
in Grand Rapids, Michigan,
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00:04:31,967 --> 00:04:35,266
and coming from the Midwest,
you do see meat
and potatoes everywhere.
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00:04:35,266 --> 00:04:38,600
So the challenge here,
is how do you think
about meat and potatoes
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00:04:38,600 --> 00:04:40,600
in a whole different way?
133
00:04:40,600 --> 00:04:44,266
I really need to scale it back
and think appetizer.
134
00:04:44,266 --> 00:04:45,867
Beautiful filets.
135
00:04:45,867 --> 00:04:46,867
I'm making
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00:04:46,867 --> 00:04:48,600
a seared filet crostini,
137
00:04:48,600 --> 00:04:52,467
with beef fat fudge sauce
and fresh tomatoes on top.
138
00:04:53,734 --> 00:04:55,500
I realize how thick it is,
139
00:04:55,500 --> 00:04:57,600
so I know I need to
nail the cook on this filet,
140
00:04:57,600 --> 00:04:59,600
and let it rest
before I slice it.
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00:04:59,600 --> 00:05:00,000
-[sizzling]
-[Jenn] There we go.
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00:05:00,000 --> 00:05:01,233
-[sizzling]
-[Jenn] There we go.
143
00:05:02,700 --> 00:05:04,367
[Tiffani] I think
filet gets, like,
144
00:05:04,367 --> 00:05:06,467
chef hatred. Right?
Like, chefs are like,
145
00:05:06,467 --> 00:05:08,867
"I only want ribeyes,
I want lots of fat."
146
00:05:08,867 --> 00:05:10,900
Sometimes,
I just want a filet.
147
00:05:14,867 --> 00:05:16,500
[Andres] My father
used to cook on the grill,
148
00:05:16,500 --> 00:05:18,600
getting the nice crust
149
00:05:18,600 --> 00:05:21,367
and searing the outside.
So, this
150
00:05:21,367 --> 00:05:23,800
bring me back
to growing up in Ecuador.
151
00:05:25,066 --> 00:05:27,166
I'm making seared filet mignon
152
00:05:27,166 --> 00:05:30,000
and crispy fried potatoes,
with queso fresco.
153
00:05:30,000 --> 00:05:30,634
and crispy fried potatoes,
with queso fresco.
154
00:05:34,734 --> 00:05:36,367
The tricky thing
about the potatoes,
155
00:05:36,367 --> 00:05:38,266
you gotta put some time
to cook them well.
156
00:05:38,266 --> 00:05:41,066
So, I think
frying the potatoes
is the way to go.
157
00:05:42,266 --> 00:05:43,867
[Eddie] So, Idaho potatoes,
is like
158
00:05:43,867 --> 00:05:45,533
-Americana 101.
-[Tiffani] Mmm-hmm.
159
00:05:45,533 --> 00:05:46,634
-[Eddie chuckles] Right?
-Yep.
160
00:05:46,634 --> 00:05:48,000
[Eddie] So, this is something
that we always had,
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00:05:48,000 --> 00:05:51,000
-nice and buttery,
easily accessible.
-[Tiffani] Yep.
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00:05:53,266 --> 00:05:55,734
[Brittani] I pick rustic
Appalachian ingredients,
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00:05:55,734 --> 00:05:57,367
and elevate them to,
164
00:05:57,367 --> 00:05:58,900
you know, a higher level.
165
00:05:59,867 --> 00:06:00,000
I'm making
a seared filet salad,
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00:06:00,000 --> 00:06:01,634
I'm making
a seared filet salad,
167
00:06:01,634 --> 00:06:04,734
with warm potatoes
and a beef fat fudge sauce.
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00:06:05,967 --> 00:06:07,367
-[Marlo] Coming behind.
-[Brittani] Heard.
169
00:06:07,367 --> 00:06:10,500
The direction I wanna go with
is turn those potatoes
into a crouton.
170
00:06:10,500 --> 00:06:13,500
I'm gonna dice 'em up,
I'm gonna blanch 'em
really quick,
171
00:06:13,500 --> 00:06:16,367
and then I'm gonna
throw them in the oven
at a really high heat
172
00:06:16,367 --> 00:06:18,900
and blister the tomatoes
with the potatoes.
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00:06:20,467 --> 00:06:23,500
[Eddie] I don't just want
tomatoes, like in a salad,
mixed with herbs.
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00:06:23,500 --> 00:06:26,266
I would rather
see some char in there,
get it nice and blistered.
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00:06:26,266 --> 00:06:28,867
You can use the beef fat fudge
and kind of make, almost like
176
00:06:28,867 --> 00:06:30,000
a roasted tomato sauce
with that.
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00:06:30,000 --> 00:06:30,266
a roasted tomato sauce
with that.
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00:06:30,266 --> 00:06:31,700
[Tiffani] You can
definitely do that.
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00:06:38,467 --> 00:06:41,634
[Marlo] I want my kids
to know that they can
color outside the lines.
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00:06:41,634 --> 00:06:43,367
So, I'm going
in a poutine direction.
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00:06:43,367 --> 00:06:46,266
I feel like it's offbeat
than what the judges
may expect,
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00:06:46,266 --> 00:06:49,066
and I feel like
nobody can deny
a good French fry.
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00:06:50,367 --> 00:06:53,700
Chef Marlo, how are you
changing meat and potatoes
for us?
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00:06:53,700 --> 00:06:55,266
[Marlo] I'm gonna
make a poutine.
185
00:06:55,266 --> 00:06:57,600
Use the, the fudge
to make a gravy.
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00:06:57,600 --> 00:06:59,266
-[Eddie] Oh!
-That is smart.
187
00:06:59,266 --> 00:07:00,000
-I like it.
-We love that.
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00:07:00,000 --> 00:07:00,634
-I like it.
-We love that.
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00:07:03,266 --> 00:07:04,800
Fifteen minutes to go, chefs.
190
00:07:05,867 --> 00:07:06,867
Heard, chef.
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00:07:06,867 --> 00:07:08,967
[Tiffani] Chef Jenn,
I see a mandolin.
192
00:07:08,967 --> 00:07:10,500
What are we getting
out of your spuds?
193
00:07:10,500 --> 00:07:12,700
I'm gonna fry
my little potatoes here.
194
00:07:12,700 --> 00:07:14,734
There's not a lot of time
to cook these in.
195
00:07:14,734 --> 00:07:17,367
I don't wanna necessarily
make French fries,
196
00:07:17,367 --> 00:07:19,467
so, potato chips
are the way we're going.
197
00:07:19,467 --> 00:07:23,500
But I hear baskets
dropping in the fryer,
and I realize that
198
00:07:23,500 --> 00:07:25,500
Chef Marlo and Chef Andy
199
00:07:25,500 --> 00:07:27,166
-are already using it.
-[sizzling]
200
00:07:27,166 --> 00:07:29,367
[Jenn] It's a waiting game
at this point.
201
00:07:29,367 --> 00:07:30,000
I don't know if I'm gonna
have enough time.
202
00:07:30,000 --> 00:07:30,800
I don't know if I'm gonna
have enough time.
203
00:07:32,467 --> 00:07:33,533
[Andres] How you doin'
over there?
204
00:07:33,533 --> 00:07:34,700
[Brittani] Getting ready to
try this beef fat fudge.
205
00:07:34,700 --> 00:07:36,166
Have you tried that yet?
206
00:07:36,166 --> 00:07:38,734
[Marc] The tricky thing here
is that fudge,
'cause it's just so sweet.
207
00:07:38,734 --> 00:07:40,100
[Tiffani] The beef fat fudge
is, like,
208
00:07:40,100 --> 00:07:43,500
you know, it's dense.
It's really, like,
super rich fudge.
209
00:07:43,500 --> 00:07:45,500
In addition to the normal
richness of fudge,
210
00:07:45,500 --> 00:07:47,367
we now have made it
with tallow, with beef fat.
211
00:07:47,367 --> 00:07:49,367
So, it's, like, funky.
It's sweet.
212
00:07:49,367 --> 00:07:52,266
It... It packs a punch.
It's tough
to work into something.
213
00:07:52,266 --> 00:07:55,533
I would maybe dose it
into a mayo,
some, like, grainy mustard.
214
00:07:55,533 --> 00:07:56,967
I'm all about that.
215
00:07:59,100 --> 00:08:00,000
[Jenn] The plan
for this beef fat fudge,
is to coat my final filet.
216
00:08:00,000 --> 00:08:03,000
[Jenn] The plan
for this beef fat fudge,
is to coat my final filet.
217
00:08:03,000 --> 00:08:05,734
So, I grab some beef stock
as well as cayenne.
218
00:08:05,734 --> 00:08:08,467
I'm thinking of ways
to balance out the sweetness
219
00:08:08,467 --> 00:08:10,266
but also
the fattiness from it.
220
00:08:12,100 --> 00:08:13,500
[Andres] The flavor
of this fudge is, like,
221
00:08:13,500 --> 00:08:15,266
so chocolatey,
222
00:08:15,266 --> 00:08:16,734
so I'm making a vinaigrette.
223
00:08:17,100 --> 00:08:18,533
[blender whirring]
224
00:08:18,533 --> 00:08:20,100
-How you doin', chef?
-Good, how are you doin'?
225
00:08:20,100 --> 00:08:21,867
[Jenn] Good.
226
00:08:21,867 --> 00:08:25,367
Chef Brittani, how are you
changing the meat
and potato game for us?
227
00:08:25,367 --> 00:08:27,066
I'm gonna elevate this
for y'all.
228
00:08:27,066 --> 00:08:30,000
Uh, I'm doing
a nice, little sauce
with the beef fat fudge.
229
00:08:30,000 --> 00:08:30,967
Uh, I'm doing
a nice, little sauce
with the beef fat fudge.
230
00:08:30,967 --> 00:08:32,867
-Okay.
-[Brittani] It's gonna
be spicy,
231
00:08:32,867 --> 00:08:34,367
but fatty,
and kind of acidic too,
232
00:08:34,367 --> 00:08:35,600
to like cut through
a lot of that fat.
233
00:08:35,600 --> 00:08:37,233
I'm excited
to show you guys this.
234
00:08:41,166 --> 00:08:42,533
[Andres] Coming through,
coming through.
235
00:08:42,533 --> 00:08:43,734
[Ted] I hate
to break it to you,
236
00:08:43,734 --> 00:08:46,000
-uh, judges, but--
-[Marc] There's
not much time left.
237
00:08:46,000 --> 00:08:47,734
There are 10 minutes left
in this round.
238
00:08:48,367 --> 00:08:50,000
[Jenn] The fryer's open,
so I get
239
00:08:50,000 --> 00:08:52,700
my Idaho potato chips
right into that fryer.
240
00:08:52,700 --> 00:08:53,867
-All right, let's go.
-[Jenn] I'm making it through.
241
00:08:53,867 --> 00:08:55,367
-Nine minutes.
-Right behind you.
I know, nine minutes
242
00:08:55,367 --> 00:08:57,367
it goes by fast.
243
00:08:57,367 --> 00:08:59,266
[Marlo] Being from the South,
I'm very familiar with gravy.
244
00:08:59,266 --> 00:09:00,000
I've been making it
my whole life.
245
00:09:00,000 --> 00:09:01,000
I've been making it
my whole life.
246
00:09:04,166 --> 00:09:05,867
So next, I'm making
a tomato ketchup,
247
00:09:05,867 --> 00:09:08,533
because French fries
and ketchup
go perfectly together.
248
00:09:13,867 --> 00:09:16,000
[Tiffani] Chef Brittani,
with eight minutes left,
249
00:09:16,000 --> 00:09:17,600
has not touched her filet yet.
250
00:09:17,600 --> 00:09:20,166
[Brittani] I can see
the filet mignon
just staring me in the face.
251
00:09:20,166 --> 00:09:23,100
Time is winding down,
and I really need
to get a nice crust
252
00:09:23,100 --> 00:09:25,066
and a good pan sear on this.
253
00:09:25,066 --> 00:09:27,100
-[Tiffani] Brittani's not
gonna get the steak cooked.
-[Marc] I mean,
254
00:09:27,100 --> 00:09:29,533
-if you're... Filet mignon
should be rare.
-Rare, not raw.
255
00:09:46,900 --> 00:09:47,800
[Ted] Believe it
or not, chefs,
256
00:09:47,800 --> 00:09:49,467
five minutes only.
257
00:09:49,467 --> 00:09:50,900
-Right behind you.
-[Brittani] Heard.
258
00:09:50,900 --> 00:09:52,600
[Eddie] Has Brittani
touched her steak though,
with five minutes left?
259
00:09:52,600 --> 00:09:54,967
Don't know
if it's on the fire,
it sure should be.
260
00:09:55,900 --> 00:09:57,066
[Brittani] Time is
winding down,
261
00:09:57,066 --> 00:09:59,433
and I really need
to get the filet mignon
in the pan.
262
00:10:02,100 --> 00:10:04,166
[Eddie] So, Marlo just
cut into his steak,
263
00:10:04,166 --> 00:10:05,900
and they're completely raw.
264
00:10:05,900 --> 00:10:07,285
So now, he's going
back into the pan,
265
00:10:07,285 --> 00:10:07,734
So now, he's going
back into the pan,
266
00:10:07,734 --> 00:10:09,100
and you don't wanna do that
with filet.
267
00:10:09,100 --> 00:10:11,100
Once you cut it open,
you start to let
those juices run out.
268
00:10:11,100 --> 00:10:12,734
There's no way
it's not gonna overcook.
269
00:10:14,700 --> 00:10:17,867
[Brittani] I flip it over
and notice that
the crust is perfect,
270
00:10:17,867 --> 00:10:20,166
but I'm running short on time.
271
00:10:20,166 --> 00:10:21,900
I grab another saute pan
272
00:10:21,900 --> 00:10:24,000
and put it over
top of the filet,
273
00:10:24,000 --> 00:10:25,166
so that way, that steam
274
00:10:25,166 --> 00:10:27,100
will cook it through
a little bit faster.
275
00:10:27,100 --> 00:10:29,734
I might be
cutting it close on time,
but I think I'll be okay.
276
00:10:31,266 --> 00:10:32,900
[Andres] My plan
for the cherry tomatoes
277
00:10:32,900 --> 00:10:36,100
is incorporate it
with a little chimichurri,
with fresh parsley,
278
00:10:36,100 --> 00:10:37,285
cilantro, garlic, shallots.
279
00:10:37,285 --> 00:10:38,634
cilantro, garlic, shallots.
280
00:10:39,367 --> 00:10:40,266
It's gonna be nice.
281
00:10:42,100 --> 00:10:43,467
[Tiffani] Two minutes.
282
00:10:43,467 --> 00:10:45,100
[Jenn] To prepare
my cherry tomatoes,
283
00:10:45,100 --> 00:10:46,533
I'm just going
to slice them in half,
284
00:10:46,533 --> 00:10:49,367
add a little bit of olive oil,
lime juice, cilantro,
285
00:10:49,367 --> 00:10:51,266
to really elevate
that freshness.
286
00:10:52,600 --> 00:10:53,900
[Ted] All right, chefs,
you are rapidly
287
00:10:53,900 --> 00:10:55,000
approaching your
final minute here.
288
00:10:55,000 --> 00:10:58,266
Get some pesto fresco,
of course.
289
00:10:58,266 --> 00:11:00,634
-[Brittani] Looks
a little bit crispier.
-[Tiffani] Brittani, you good?
290
00:11:00,634 --> 00:11:01,900
-[Brittani] Maybe.
-That's not good.
291
00:11:01,900 --> 00:11:03,467
You have to get to the plate.
292
00:11:03,467 --> 00:11:05,000
-[Ted] Thirty seconds.
-[Brittani indistinct]
293
00:11:05,000 --> 00:11:06,367
Come on, Brittani,
come on Brittani.
294
00:11:06,367 --> 00:11:07,285
-[Tiffani] Come on, guys.
-[Marc] You got this, guys.
Let's do it.
295
00:11:07,285 --> 00:11:08,467
-[Tiffani] Come on, guys.
-[Marc] You got this, guys.
Let's do it.
296
00:11:08,467 --> 00:11:10,166
-Everything's gotta be there.
-[Eddie] All the
basket ingredients.
297
00:11:10,166 --> 00:11:11,100
[judges clapping]
298
00:11:13,266 --> 00:11:15,533
Wrap it up, chefs.
Get those appetizers ready.
299
00:11:15,533 --> 00:11:16,533
-Come on, come on.
-Come on, guys.
300
00:11:16,533 --> 00:11:18,266
[Ted] Ten, nine,
301
00:11:18,266 --> 00:11:19,867
eight, seven,
302
00:11:19,867 --> 00:11:21,634
-six, five--
-[Tiffani indistinct]
303
00:11:21,634 --> 00:11:22,634
-[Eddie] Come on, Brittani.
-[Ted] ...four--
304
00:11:22,634 --> 00:11:23,800
-Finish!
-[Ted] ...three--
305
00:11:23,800 --> 00:11:24,900
-Moving, moving.
-[Ted] ...two--
306
00:11:24,900 --> 00:11:26,166
-[Tiffani] Come on.
-[Ted] ...one.
307
00:11:26,867 --> 00:11:27,800
Time's up.
308
00:11:29,000 --> 00:11:30,367
Oh, my God.
309
00:11:31,634 --> 00:11:33,600
[Brittani] I'm actually
a little impressed
with myself, right now.
310
00:11:33,600 --> 00:11:36,367
Like, did I really just
cook a filet in four minutes?
311
00:11:36,367 --> 00:11:37,285
Did that happen?
312
00:11:37,285 --> 00:11:37,800
Did that happen?
313
00:11:38,867 --> 00:11:41,000
[Marlo] I'm a little worried
about the temperature
on my steak,
314
00:11:41,000 --> 00:11:42,367
the consistency of it.
315
00:11:42,367 --> 00:11:44,333
But overall,
I'm very satisfied.
316
00:11:47,467 --> 00:11:48,867
[Ted] Chefs, you have arrived
317
00:11:48,867 --> 00:11:50,467
at the chopping block.
318
00:11:50,467 --> 00:11:52,967
In your first basket,
you found filet mignon,
319
00:11:53,367 --> 00:11:54,800
beef fat fudge,
320
00:11:55,266 --> 00:11:56,600
cherry tomatoes,
321
00:11:56,600 --> 00:11:59,367
and Idaho potatoes.
322
00:11:59,367 --> 00:12:01,867
Chef Marlo, please tell
us about your first course.
323
00:12:01,867 --> 00:12:03,867
Today, chefs,
I have made for you
324
00:12:03,867 --> 00:12:07,285
a filet poutine with
a beef fat fudge gravy,
325
00:12:07,285 --> 00:12:07,867
a filet poutine with
a beef fat fudge gravy,
326
00:12:07,867 --> 00:12:10,166
and a roasted tomato ketchup.
327
00:12:10,166 --> 00:12:13,867
What would it mean to you,
sir, to win this competition?
328
00:12:13,867 --> 00:12:15,100
[Marlo] Uh,
it would mean a lot.
329
00:12:15,100 --> 00:12:17,266
I really would like
to win for my kids.
I have three kids,
330
00:12:17,266 --> 00:12:18,867
a daughter, 17, Alicia,
331
00:12:18,867 --> 00:12:20,367
graduated high school
this year.
332
00:12:20,367 --> 00:12:22,533
Uh, she probably gonna
take the whole ten,
but, you know,
333
00:12:22,533 --> 00:12:23,600
-that's the way--
-[judges chuckle]
334
00:12:23,600 --> 00:12:24,867
-She definitely gonna take--
-And then some.
335
00:12:24,867 --> 00:12:26,100
-[Marlo] Right.
-And then some.
336
00:12:26,100 --> 00:12:27,734
I have two sons,
six and three.
337
00:12:27,734 --> 00:12:30,000
Marlo III, and Bishop.
You know,
338
00:12:30,000 --> 00:12:31,467
I wanna bring the trophy home
for them.
339
00:12:31,467 --> 00:12:32,433
Very sweet.
340
00:12:34,000 --> 00:12:35,600
[Eddie] Marlo, this is like,
341
00:12:35,600 --> 00:12:36,734
pinstripes and polka dots.
342
00:12:36,734 --> 00:12:37,285
Like, you don't think
it's gonna make sense...
343
00:12:37,285 --> 00:12:38,367
Like, you don't think
it's gonna make sense...
344
00:12:38,367 --> 00:12:41,367
[chuckles] ...but you
put this together very well.
345
00:12:41,367 --> 00:12:43,600
Where you were creative,
was using the beef fat fudge
346
00:12:43,600 --> 00:12:44,900
and the tomatoes.
347
00:12:44,900 --> 00:12:48,367
Transforming those tomatoes
into this kind of
ketchup situation,
348
00:12:48,367 --> 00:12:50,100
delicious. I think,
if you would have
349
00:12:50,100 --> 00:12:52,166
cut the steak, in...
Just like a real poutine--
350
00:12:52,166 --> 00:12:54,000
-[Marlo] Mmm.
-...so, where you get
everything in one bite,
351
00:12:54,000 --> 00:12:56,433
it'd make this feel
more of an appetizer to me.
352
00:12:56,634 --> 00:12:57,734
Thank you.
353
00:12:57,734 --> 00:12:58,867
[Tiffani] Chef Marlo,
I would
354
00:12:58,867 --> 00:13:00,634
never, ever choose to do
ketchup and gravy together.
355
00:13:00,634 --> 00:13:01,900
But now, I'm rethinking that.
356
00:13:01,900 --> 00:13:03,533
-Um, it's really good.
-[Eddie chuckles]
357
00:13:03,533 --> 00:13:05,634
[Tiffani] You had
a ton of confidence
with your fries in the fryer,
358
00:13:05,634 --> 00:13:07,100
and just let 'em ride.
359
00:13:07,100 --> 00:13:07,285
I would have loved
to have seen that confidence
with the filet as well.
360
00:13:07,285 --> 00:13:09,367
I would have loved
to have seen that confidence
with the filet as well.
361
00:13:09,367 --> 00:13:11,634
[Marc] I think you came up
with a pretty good idea.
362
00:13:11,634 --> 00:13:13,734
But, you could have
done a better job
with the filet,
363
00:13:13,734 --> 00:13:15,467
'cause it's overcooked.
364
00:13:15,467 --> 00:13:18,634
When you sear, slice,
and go back to the pan,
365
00:13:18,634 --> 00:13:19,734
all the juices ran out.
366
00:13:21,166 --> 00:13:22,800
[Ted] Next up, Chef Jenn.
367
00:13:22,800 --> 00:13:24,800
Judges, today I have made you
368
00:13:24,800 --> 00:13:26,800
a seared filet crostini.
369
00:13:26,800 --> 00:13:29,800
It has a fresh tomato
salad on there,
370
00:13:29,800 --> 00:13:31,967
with a potato crisp on top.
371
00:13:36,100 --> 00:13:37,285
[Eddie] Chef Jenn,
the filet itself,
372
00:13:37,285 --> 00:13:37,634
[Eddie] Chef Jenn,
the filet itself,
373
00:13:37,634 --> 00:13:41,000
I think is cooked perfectly.
I love that sear.
374
00:13:41,000 --> 00:13:43,100
And I think
you treated your tomatoes
very well.
375
00:13:43,100 --> 00:13:44,100
I'm a sucker for
376
00:13:44,100 --> 00:13:45,600
a good crouton,
and this is good,
377
00:13:45,600 --> 00:13:47,166
but I don't think you need
378
00:13:47,166 --> 00:13:49,367
the potato and the bread.
379
00:13:49,367 --> 00:13:51,734
-Thank you.
-[Marc] This is more about
380
00:13:51,734 --> 00:13:54,166
gameplay with the ingredients
from the basket.
381
00:13:54,166 --> 00:13:56,367
The potato's
one of the stars in there.
382
00:13:56,367 --> 00:13:58,467
It's a little,
little under represented.
383
00:13:58,467 --> 00:14:01,100
-Okay.
-But when you take that bite
384
00:14:01,100 --> 00:14:02,066
it's delicious.
385
00:14:03,266 --> 00:14:04,900
[Tiffani] Chef Jenn, um,
386
00:14:04,900 --> 00:14:06,533
when we give you a potato,
you can't run for bread.
387
00:14:06,533 --> 00:14:07,285
And I am Carby Barbie, like,
I'm here for all the carbs.
388
00:14:07,285 --> 00:14:09,533
And I am Carby Barbie, like,
I'm here for all the carbs.
389
00:14:09,533 --> 00:14:10,600
[Marc] Carby Barbie?
390
00:14:10,600 --> 00:14:12,000
-Carby Barbie.
-Let me write that down.
391
00:14:12,000 --> 00:14:14,533
-[chuckles]
-Um, I just became a meme.
392
00:14:14,533 --> 00:14:16,166
[all laughing]
393
00:14:16,700 --> 00:14:17,867
Thank you, Carbi B.
394
00:14:17,867 --> 00:14:19,166
[all chuckle]
395
00:14:19,166 --> 00:14:21,634
Yes! Carbi B, honey, yes.
396
00:14:22,734 --> 00:14:23,734
[Ted] Thank you, Chef Jenn.
397
00:14:23,734 --> 00:14:25,100
Chef Brittani.
398
00:14:25,100 --> 00:14:26,467
So, today, I made for you guys
399
00:14:26,467 --> 00:14:29,634
a seared filet
with a warm potato salad,
400
00:14:29,634 --> 00:14:32,467
and a beef fat sauce.
401
00:14:32,467 --> 00:14:35,467
Uh, I grew up
in far Eastern Kentucky
402
00:14:35,467 --> 00:14:37,285
on a really big farm.
403
00:14:37,285 --> 00:14:37,367
on a really big farm.
404
00:14:37,367 --> 00:14:38,634
So, that's kind of
where I got my startup.
405
00:14:38,634 --> 00:14:40,867
-Oh, you raised livestock?
-[Brittani] Yeah, uh, cattle,
406
00:14:40,867 --> 00:14:44,266
pigs, chickens, guineas.
You name it,
we raised it.
407
00:14:44,266 --> 00:14:46,867
Brittani, did I do something
to you?
408
00:14:46,867 --> 00:14:49,000
I'm trying to figure out
why my piece of filet
409
00:14:49,000 --> 00:14:51,367
looks totally different
than Tiffani's.
410
00:14:51,367 --> 00:14:52,700
-[Brittani] You did
nothing to me.
-[Eddie] This is like
411
00:14:52,700 --> 00:14:54,533
the last piece of bread
in the load.
412
00:14:54,533 --> 00:14:56,000
-[Brittani] It sure is.
-The booty bread,
we call it.
413
00:14:56,000 --> 00:14:57,100
[laughs]
414
00:14:57,100 --> 00:14:58,533
Sorry about that, chef.
415
00:14:58,533 --> 00:15:00,900
You've seasoned your filet
better than anyone here.
416
00:15:00,900 --> 00:15:02,867
-Thank you, chef.
-[Eddie] The potatoes
that you have,
417
00:15:02,867 --> 00:15:04,100
again, obviously,
418
00:15:04,100 --> 00:15:05,867
you have authority
with seasoning.
419
00:15:05,867 --> 00:15:06,800
Where are the tomatoes?
420
00:15:06,800 --> 00:15:07,285
They were with the potatoes.
421
00:15:07,285 --> 00:15:08,467
They were with the potatoes.
422
00:15:08,467 --> 00:15:09,800
There's no tomatoes
423
00:15:10,266 --> 00:15:12,467
anywhere on the plate.
424
00:15:12,467 --> 00:15:15,166
There's a few misses here.
I think the consistency
on the plate,
425
00:15:15,166 --> 00:15:16,467
I only got one tomato.
426
00:15:16,467 --> 00:15:19,467
But the seasoning on the steak
is, is, is delicious.
427
00:15:19,467 --> 00:15:21,734
-Yeah.
-My steak is cooked perfectly.
428
00:15:21,734 --> 00:15:22,634
And I got tomatoes.
429
00:15:22,634 --> 00:15:24,166
I like that you
blistered the tomatoes.
430
00:15:24,166 --> 00:15:27,166
Like, transforming those
makes a lot of sense,
and they're seasoned nicely.
431
00:15:27,166 --> 00:15:30,266
So, just, like,
trust all those instincts,
just let them ride.
432
00:15:30,266 --> 00:15:31,166
Thank you.
433
00:15:31,166 --> 00:15:32,533
Next up, Chef Andy.
434
00:15:32,533 --> 00:15:33,867
What I made for you today
435
00:15:33,867 --> 00:15:37,285
was seared filet mignon,
with a beef fat
fudge vinaigrette
436
00:15:37,285 --> 00:15:38,000
was seared filet mignon,
with a beef fat
fudge vinaigrette
437
00:15:38,000 --> 00:15:41,800
and, uh, fried potatoes
with queso fresco.
438
00:15:45,166 --> 00:15:49,266
Chef Andy, the beef fat fudge
with the sherry vinegar
is so smart.
439
00:15:49,266 --> 00:15:52,166
So smart, like,
a little umami in it.
440
00:15:52,166 --> 00:15:54,533
The filet, mine's cooked
really nicely.
441
00:15:54,533 --> 00:15:57,467
I also think
charring the tomatoes
was really smart.
442
00:15:57,467 --> 00:15:59,166
This is how
you play the game, right?
443
00:15:59,166 --> 00:16:01,000
You take an ingredient,
you form it into
444
00:16:01,000 --> 00:16:03,533
-what you need it to be.
-Thank you.
445
00:16:03,533 --> 00:16:06,367
This is like
meat and potatoes 101.
446
00:16:06,367 --> 00:16:07,285
But some of the filet
is cooked perfectly,
447
00:16:07,285 --> 00:16:09,000
But some of the filet
is cooked perfectly,
448
00:16:09,000 --> 00:16:10,800
and some is a little bit over,
so it's a little bit uneven.
449
00:16:10,800 --> 00:16:11,900
And the potatoes
450
00:16:11,900 --> 00:16:15,467
don't have that crispness
that I'm looking for.
451
00:16:15,467 --> 00:16:16,900
-Thank you.
-[Marc] This is tough,
452
00:16:16,900 --> 00:16:18,634
because I think
you might have fallen
453
00:16:18,634 --> 00:16:20,867
a little bit into the trap
of just giving us
454
00:16:20,867 --> 00:16:22,266
a big piece of meat.
455
00:16:22,266 --> 00:16:24,634
It's a lot for an appetizer.
456
00:16:24,634 --> 00:16:26,734
I like the heat,
but some of my potatoes
457
00:16:26,734 --> 00:16:28,634
are really barely
cooked through.
458
00:16:29,867 --> 00:16:32,634
-Thank you.
-Thank you, Chef Andy.
459
00:16:32,634 --> 00:16:36,100
We wish all four of you
could keep cooking,
but the judges must pick
460
00:16:36,100 --> 00:16:37,285
just three chefs
to move ahead.
461
00:16:37,285 --> 00:16:39,367
just three chefs
to move ahead.
462
00:16:39,367 --> 00:16:42,000
[Andres] I was surprised
when the judges said
my potatoes were undercooked.
463
00:16:42,000 --> 00:16:43,634
But I feel confident.
464
00:16:44,800 --> 00:16:46,467
[Brittani] I'd be stupid
to not be nervous.
465
00:16:46,467 --> 00:16:48,533
It's nice to hold on
to those good things,
466
00:16:48,533 --> 00:16:51,467
where, like they're
talking about how good
my, you know, steak was.
467
00:16:51,467 --> 00:16:53,800
But, like, the timing
really did kick my butt.
468
00:17:07,600 --> 00:17:09,533
[Ted] So, whose dish
469
00:17:09,533 --> 00:17:11,233
is on the chopping block?
470
00:17:15,867 --> 00:17:16,800
[mouths] Crap.
471
00:17:18,867 --> 00:17:20,734
[Ted] Chef Brittani,
you've been chopped.
472
00:17:20,734 --> 00:17:22,166
Judges?
473
00:17:22,166 --> 00:17:25,266
[Marc] Brittani,
unfortunately, there were some
inconsistencies on the plate.
474
00:17:25,266 --> 00:17:27,367
Some of us
didn't get tomatoes,
some of us did.
475
00:17:27,367 --> 00:17:28,266
And then,
476
00:17:28,266 --> 00:17:29,500
the steak, the way you cut it,
477
00:17:29,500 --> 00:17:30,700
Eddie got the end of it,
478
00:17:30,700 --> 00:17:32,312
and it was overcooked.
And so,
479
00:17:32,312 --> 00:17:32,634
and it was overcooked.
And so,
480
00:17:32,634 --> 00:17:34,166
we had to chop you.
481
00:17:34,166 --> 00:17:35,066
[Brittani] Good luck.
482
00:17:35,066 --> 00:17:36,066
I'm glad that I,
kind of, got to,
483
00:17:36,066 --> 00:17:37,166
you know, show my skills.
484
00:17:37,166 --> 00:17:39,500
I did have the tastiest steak
of everybody up there,
485
00:17:39,500 --> 00:17:42,433
so, you know, like,
I'm gonna hold on to that.
[laughs]
486
00:17:46,166 --> 00:17:48,367
Chef Andy, Chef Jenn,
Chef Marlo,
487
00:17:48,367 --> 00:17:50,166
more meat and potatoes
488
00:17:50,166 --> 00:17:51,500
in the second basket.
489
00:17:51,500 --> 00:17:54,100
Let's see exactly
what you're dealing with.
490
00:17:56,100 --> 00:17:57,367
Open your entree baskets.
491
00:17:58,734 --> 00:18:00,467
-[chuckling]
-Oh, my God.
492
00:18:00,467 --> 00:18:01,734
-What is this?
-[Ted] And you're
493
00:18:01,734 --> 00:18:02,312
-looking at bison ribeyes--
-I love ribeye.
494
00:18:02,312 --> 00:18:05,066
-looking at bison ribeyes--
-I love ribeye.
495
00:18:05,066 --> 00:18:06,600
One of my favorite.
496
00:18:06,600 --> 00:18:08,500
Oh, my God,
what the hell is this?
497
00:18:08,500 --> 00:18:10,266
[Ted] You also
have steak cake.
498
00:18:10,266 --> 00:18:12,867
[Marlo] It is
a big piece of steak,
499
00:18:12,867 --> 00:18:15,266
with mashed potatoes
as the icing.
500
00:18:15,266 --> 00:18:16,634
Who made this?
501
00:18:17,600 --> 00:18:19,233
[Ted] Dandelion greens
502
00:18:20,634 --> 00:18:22,634
and green peppercorns.
503
00:18:25,066 --> 00:18:26,066
Over.
504
00:18:26,634 --> 00:18:27,800
[Ted] Thirty minutes.
505
00:18:29,266 --> 00:18:30,634
Clock starts now.
506
00:18:30,634 --> 00:18:32,166
-[Tiffani] All right guys,
here we go.
-[Eddie] Come on, let's go!
507
00:18:32,166 --> 00:18:32,312
-[judges clapping]
-Innovate steak and potatoes.
508
00:18:32,312 --> 00:18:34,700
-[judges clapping]
-Innovate steak and potatoes.
509
00:18:34,700 --> 00:18:35,967
-[Jenn groans]
-[Tiffani] This round
510
00:18:35,967 --> 00:18:37,533
takes the cake
for the amount of steak.
511
00:18:37,533 --> 00:18:38,734
[chuckles]
512
00:18:38,734 --> 00:18:41,266
[Eddie] You have
a bison ribeye,
you have the steak cake.
513
00:18:41,266 --> 00:18:42,367
It has sirloin,
514
00:18:42,367 --> 00:18:44,266
and then it also
has a strip steak on it.
515
00:18:44,266 --> 00:18:47,000
Then, it's iced
in mashed potatoes,
516
00:18:47,000 --> 00:18:48,367
with salami roses.
517
00:18:48,367 --> 00:18:50,266
-Didn't you have that
at your wedding?
-[Eddie] Nah.
518
00:18:52,166 --> 00:18:54,166
[Jenn] This is
like a mean joke.
519
00:18:54,166 --> 00:18:57,000
My brain is going
in a million directions.
520
00:18:57,000 --> 00:19:00,166
I know I need to up my game
and be a little bit
more creative.
521
00:19:00,166 --> 00:19:02,312
So, I'm making
seared bison ribeye,
522
00:19:02,312 --> 00:19:02,867
So, I'm making
seared bison ribeye,
523
00:19:02,867 --> 00:19:05,734
with gnocchi
and sauteed dandelion greens.
524
00:19:06,734 --> 00:19:07,734
[sighs]
525
00:19:08,734 --> 00:19:10,266
[Marc] Do you want them
to just sear it,
526
00:19:10,266 --> 00:19:11,367
and have a big piece
of bison meat on the plate?
527
00:19:11,367 --> 00:19:13,266
-Actually, yes, I do.
-[Tiffani] Yes.
528
00:19:13,266 --> 00:19:15,100
It's a bison ribeye,
so it's a little bit leaner,
529
00:19:15,100 --> 00:19:17,000
but it's a ribeye,
so there's
plenty of fat in it.
530
00:19:17,000 --> 00:19:19,867
It's not a beef ribeye.
Uh, they're
kissing cousins, right,
531
00:19:19,867 --> 00:19:22,000
in terms of
how we raise bison.
532
00:19:22,000 --> 00:19:23,600
They get a lot more exercise.
533
00:19:23,600 --> 00:19:25,734
So the flavor's lighter.
This is not a trick.
534
00:19:25,734 --> 00:19:28,000
This is a gift. Just cook
that thing perfectly.
535
00:19:29,600 --> 00:19:30,967
[grinding]
536
00:19:30,967 --> 00:19:32,312
[Andres] First thing
that I start is
the green peppercorn,
537
00:19:32,312 --> 00:19:33,100
[Andres] First thing
that I start is
the green peppercorn,
538
00:19:33,100 --> 00:19:34,266
and grind it up and just
539
00:19:34,266 --> 00:19:36,066
add in as a seasoning
on the steak.
540
00:19:36,066 --> 00:19:38,867
I'm making
seared bison ribeye,
541
00:19:38,867 --> 00:19:42,900
with a creamy potato puree
and, uh, sauteed dandelions.
542
00:19:44,500 --> 00:19:46,166
I had issues
with my execution
543
00:19:46,166 --> 00:19:47,500
of the protein
at the first round,
544
00:19:47,500 --> 00:19:49,867
so I'm trying
to show the judges
545
00:19:49,867 --> 00:19:51,467
really good technique.
546
00:19:51,467 --> 00:19:52,867
[Tiffani] I wonder
if there's enough seasoning
547
00:19:52,867 --> 00:19:55,166
on that steak. He has ground
his green peppercorn,
548
00:19:55,166 --> 00:19:56,500
and then using that
very lightly
549
00:19:56,500 --> 00:19:57,634
-on the steak.
-[Marc] Yeah, but that's not
550
00:19:57,634 --> 00:19:59,066
the proper use
of green peppercorn.
551
00:19:59,066 --> 00:20:01,867
They're not hard like a normal
black peppercorn
that you'd see.
552
00:20:01,867 --> 00:20:02,312
Having grown up in France,
it's basically the end all
553
00:20:02,312 --> 00:20:05,500
Having grown up in France,
it's basically the end all
554
00:20:05,500 --> 00:20:07,266
of making a steak au poivre.
555
00:20:07,266 --> 00:20:08,867
After you're done
cooking it in the pan,
556
00:20:08,867 --> 00:20:10,500
you deglaze
with a little cognac,
557
00:20:10,500 --> 00:20:12,000
you put your peppercorns in...
558
00:20:12,000 --> 00:20:14,000
-That's the best--
-I would murder
559
00:20:14,000 --> 00:20:18,000
-a steak au poivre
that you made.
-That would be so good.
560
00:20:18,000 --> 00:20:22,166
[Marlo] Steak au poivre
is a elevated steak
and potatoes dish.
561
00:20:22,166 --> 00:20:24,367
First, I wanna get a hard sear
on the bison.
562
00:20:25,367 --> 00:20:27,734
I'm making bison
and gnocchi au poivre
563
00:20:27,734 --> 00:20:29,800
with some
crispy dandelion greens.
564
00:20:30,600 --> 00:20:32,000
[sizzling]
565
00:20:33,166 --> 00:20:35,166
Chefs, 20 minutes left
on the clock.
566
00:20:35,166 --> 00:20:36,266
[Jenn] Chef, behind.
567
00:20:37,600 --> 00:20:38,734
[Marc] It's meat and potatoes,
568
00:20:38,734 --> 00:20:41,100
but there's only the potatoes
that are on that cake.
569
00:20:41,100 --> 00:20:42,634
-Yep.
-[Marc] Do you
really just want
570
00:20:42,634 --> 00:20:44,066
those mashed potatoes
reheated?
571
00:20:44,066 --> 00:20:46,166
But before they even
start to innovate,
572
00:20:46,166 --> 00:20:48,166
they've gotta excavate
the steak cake.
573
00:20:49,000 --> 00:20:51,000
[Andres] I scoop out
the mashed potatoes,
574
00:20:51,000 --> 00:20:52,900
to do a creamy potato puree.
575
00:20:54,367 --> 00:20:55,600
With the steak
576
00:20:55,600 --> 00:20:57,000
out of the cake,
577
00:20:57,000 --> 00:20:59,600
I'm making
a red wine steak sauce.
578
00:20:59,600 --> 00:21:00,867
Okay.
579
00:21:00,867 --> 00:21:02,000
When I first
580
00:21:02,000 --> 00:21:02,312
moved to New York,
I didn't even speak English.
581
00:21:02,312 --> 00:21:04,867
moved to New York,
I didn't even speak English.
582
00:21:04,867 --> 00:21:08,000
I have to work hard everyday
for everything that I have.
583
00:21:08,000 --> 00:21:09,367
It make me so competitive.
584
00:21:09,367 --> 00:21:10,634
You know,
I just wanna show my son,
585
00:21:10,634 --> 00:21:12,500
if you work hard,
586
00:21:12,500 --> 00:21:13,734
you can do anything.
587
00:21:16,266 --> 00:21:18,634
[Marlo] Next, I started
making my gnocchi.
588
00:21:18,634 --> 00:21:19,600
Gnocchi is a classic
589
00:21:19,600 --> 00:21:22,066
pasta made from potatoes.
590
00:21:22,066 --> 00:21:24,367
[Jenn] To make
my gnocchi dough,
I'm mixing
591
00:21:24,367 --> 00:21:26,700
the mashed potatoes
from the steak cake
592
00:21:26,700 --> 00:21:28,100
along with flour
593
00:21:28,100 --> 00:21:29,367
and egg.
594
00:21:29,367 --> 00:21:30,500
What are you gonna do
with the potatoes?
595
00:21:30,500 --> 00:21:32,166
[Marlo] I think I'm going
with a gnocchi.
596
00:21:32,166 --> 00:21:32,312
What? I'm doing
the same thing.
597
00:21:32,312 --> 00:21:34,367
What? I'm doing
the same thing.
598
00:21:34,367 --> 00:21:35,500
-Are we?
-Oh, no!
599
00:21:35,500 --> 00:21:37,734
-We're gonna be battling.
-That's dangerous.
600
00:21:37,734 --> 00:21:40,533
[Marc] I'm sorry,
is Marlo making gnocchi?
601
00:21:40,533 --> 00:21:42,500
-I think Marlo and Jenn
are both making--
-Are both making
602
00:21:42,500 --> 00:21:43,634
-gnocchi.
-[Eddie] ...gnocchi.
603
00:21:43,634 --> 00:21:45,100
[Tiffani] This is
so risky, guys.
604
00:21:45,100 --> 00:21:46,700
This is so risky.
605
00:21:46,700 --> 00:21:48,867
There's so much butter in
those mashed potatoes,
606
00:21:48,867 --> 00:21:50,066
that you're gonna
have to put a lot
607
00:21:50,066 --> 00:21:52,266
of flour and a lot of eggs
to hold that gnocchi together.
608
00:21:52,266 --> 00:21:53,634
That might be dense.
609
00:21:54,367 --> 00:21:55,266
How you doin', Jenn?
610
00:21:55,266 --> 00:21:57,433
Getting these gnocchis
fired off.
611
00:21:59,166 --> 00:22:01,467
[Andres] I'm glad to see,
uh, Marlo and Jenn
612
00:22:01,467 --> 00:22:02,312
are making similar dishes,
613
00:22:02,312 --> 00:22:02,867
are making similar dishes,
614
00:22:02,867 --> 00:22:04,734
because mine
is gonna stand out.
615
00:22:06,500 --> 00:22:08,700
My bison has
a nice sear on it,
616
00:22:08,700 --> 00:22:10,533
but it still look rare.
617
00:22:10,533 --> 00:22:12,900
So, I put it in the oven
to finish.
618
00:22:13,600 --> 00:22:14,600
[Ted] All right, chefs,
you've got
619
00:22:14,600 --> 00:22:15,900
10 minutes to finish here.
620
00:22:16,734 --> 00:22:18,367
Oof. Goes by fast.
621
00:22:18,367 --> 00:22:20,066
[Andres] I'm pairing
Brussels sprouts
622
00:22:20,066 --> 00:22:22,367
and radicchio
with the dandelions,
623
00:22:22,367 --> 00:22:25,100
because I wanna give that
a little twist on it.
624
00:22:27,000 --> 00:22:28,734
[Marc] You know,
it's interesting,
because dandelion greens,
625
00:22:28,734 --> 00:22:31,066
because they're so bitter,
sometimes they're too strong.
626
00:22:31,066 --> 00:22:32,312
Sometimes, I'll cut it
50/50 with spinach.
627
00:22:32,312 --> 00:22:33,266
Sometimes, I'll cut it
50/50 with spinach.
628
00:22:33,266 --> 00:22:35,467
Jenn is using
her dandelion greens.
She's taking some of that
629
00:22:35,467 --> 00:22:39,166
salami and dicing it up,
and she's, like, braising
out the dandelion greens.
630
00:22:39,166 --> 00:22:40,700
[Jenn] Hit that
with chicken stock,
631
00:22:40,700 --> 00:22:42,967
and then it needs
a little bit of acidity.
632
00:22:42,967 --> 00:22:44,500
So, I'm gonna add
some lemons as well.
633
00:22:44,500 --> 00:22:47,166
I'm going to try
to work those peppercorns
into a sauce.
634
00:22:47,166 --> 00:22:51,333
I need to grind them up
to really extract
that full flavor from them.
635
00:22:54,734 --> 00:22:57,867
[Marlo] Au poivre is a classic
French cognac cream sauce.
636
00:22:57,867 --> 00:22:59,500
I start with some garlic,
637
00:22:59,500 --> 00:23:01,467
shallots and mushrooms.
638
00:23:01,467 --> 00:23:02,312
I deglaze the pan
with some cognac,
639
00:23:02,312 --> 00:23:04,367
I deglaze the pan
with some cognac,
640
00:23:04,367 --> 00:23:07,367
and then I add heavy cream,
and green peppercorns.
641
00:23:07,367 --> 00:23:09,266
Feel like my sauce
is coming together.
642
00:23:09,266 --> 00:23:11,233
I'm feeling good, man.
I'm feeling good.
643
00:23:12,166 --> 00:23:13,734
-You got three minutes left.
-[Marlo] Heard that,
644
00:23:13,734 --> 00:23:14,734
three minutes.
645
00:23:15,500 --> 00:23:16,734
The dandelion greens,
646
00:23:16,734 --> 00:23:18,867
I'm gonna drop them
in the fryer
and get 'em crispy.
647
00:23:18,867 --> 00:23:20,166
I take some of the salami,
648
00:23:20,166 --> 00:23:23,166
and I drop it
in the deep fryer as well.
649
00:23:23,166 --> 00:23:25,800
I add some lemon juice,
salt and pepper
and pepper flakes.
650
00:23:29,533 --> 00:23:31,367
[Marc] I see Andy
pulling out the iSi.
651
00:23:31,367 --> 00:23:32,312
-I'm not sure what is
really going in there.
-[Tiffani] For what?
652
00:23:32,312 --> 00:23:33,000
-I'm not sure what is
really going in there.
-[Tiffani] For what?
653
00:23:33,000 --> 00:23:34,967
I have no idea,
I'm a little scared.
654
00:23:34,967 --> 00:23:37,000
[Andres] I'm hoping
putting the potatoes
into the siphon
655
00:23:37,000 --> 00:23:39,100
is gonna give a nice texture.
656
00:23:40,066 --> 00:23:41,700
[Ted] There is no way
657
00:23:41,700 --> 00:23:43,700
mashed potatoes go through
a whipped cream cannister--
658
00:23:43,700 --> 00:23:44,967
-[Tiffani] They're not
coming out.
-...in a million,
659
00:23:44,967 --> 00:23:46,000
billion, trillion years.
660
00:23:46,000 --> 00:23:47,000
-There's no way.
-[Ted] Not happening.
661
00:23:48,066 --> 00:23:49,066
[clicking]
662
00:23:50,166 --> 00:23:52,500
[Andres] My potatoes
are not coming out.
663
00:23:52,500 --> 00:23:55,100
Somehow I gotta
get these potatoes
on the plate.
664
00:23:55,100 --> 00:23:57,233
Yeesh. This is
nerve wracking, watching.
665
00:23:58,734 --> 00:24:01,266
[Andres] Even when things
not gonna go
your way,
666
00:24:01,266 --> 00:24:02,233
you just push through.
667
00:24:02,233 --> 00:24:02,312
All right, chefs,
you're under two minutes here.
668
00:24:02,312 --> 00:24:04,266
All right, chefs,
you're under two minutes here.
669
00:24:06,066 --> 00:24:08,000
[Marc] It looks like Andy's
now going to Plan B.
670
00:24:08,000 --> 00:24:09,900
He's just taking the potatoes
right out of the pot,
putting them on the plate.
671
00:24:12,166 --> 00:24:13,600
[Jenn] I have one ribeye
672
00:24:13,600 --> 00:24:14,700
that's cooked really nicely,
673
00:24:14,700 --> 00:24:17,266
and the rest are
on the rare side.
674
00:24:17,266 --> 00:24:19,533
-A minute and 15 seconds guys.
-[Eddie] Let's go, chefs.
675
00:24:19,533 --> 00:24:21,100
[Tiffani] Make it nice,
beautiful plates.
676
00:24:21,100 --> 00:24:23,367
-[Eddie] Come on, chefs.
Get it on the plate.
-[Tiffani] Come on, guys.
677
00:24:23,367 --> 00:24:24,500
[Eddie] All ingredients.
678
00:24:24,500 --> 00:24:27,533
[Ted] All right,
wrap it up, chefs.
Wrap it up.
679
00:24:27,533 --> 00:24:29,500
-[Eddie] Come on,
let's finish up.
-[Ted] Ten,
680
00:24:29,500 --> 00:24:31,500
-nine, eight--
-[Tiffani] Come on, guys.
681
00:24:31,500 --> 00:24:32,312
[Ted] ...seven, six,
682
00:24:32,312 --> 00:24:33,233
[Ted] ...seven, six,
683
00:24:33,467 --> 00:24:34,367
five,
684
00:24:34,367 --> 00:24:35,533
-four--
-[Eddie claps] Finish up.
685
00:24:35,533 --> 00:24:36,734
-[Ted] ...three--
-[Tiffani] Finish strong.
686
00:24:36,734 --> 00:24:38,634
[Ted] ...two, one.
687
00:24:39,266 --> 00:24:40,600
-Time's up.
-[Tiffani] Whoa.
688
00:24:40,600 --> 00:24:43,233
-[judges clapping]
-[Marc exclaiming]
689
00:24:46,266 --> 00:24:47,100
[Jenn] I had
690
00:24:47,100 --> 00:24:48,367
some ambitious goals
691
00:24:48,367 --> 00:24:51,000
I don't think
I executed 100%.
692
00:24:51,000 --> 00:24:53,333
But... [inhales]
...had to take a risk.
693
00:25:05,867 --> 00:25:07,634
Chefs, you opened
a basket to find
694
00:25:07,634 --> 00:25:09,367
bison ribeye,
695
00:25:09,367 --> 00:25:10,867
steak cake,
696
00:25:10,867 --> 00:25:12,600
dandelion greens,
697
00:25:12,600 --> 00:25:14,700
and green peppercorns.
698
00:25:14,700 --> 00:25:16,867
Chef Andy, what do we have?
699
00:25:16,867 --> 00:25:18,166
Seared bison ribeye,
700
00:25:18,700 --> 00:25:20,900
with a creamy potato puree,
701
00:25:20,900 --> 00:25:22,600
sauteed dandelions,
702
00:25:22,600 --> 00:25:24,900
and red wine steak sauce.
703
00:25:26,900 --> 00:25:29,367
Chef Andy,
there's so much good here.
704
00:25:29,367 --> 00:25:30,499
I think the red wine
steak sauce,
705
00:25:30,499 --> 00:25:31,266
I think the red wine
steak sauce,
706
00:25:31,266 --> 00:25:33,533
really it has the flavor of
a really well-developed sauce.
707
00:25:33,533 --> 00:25:37,367
I love the greens,
using the salami,
really, really smart.
708
00:25:37,367 --> 00:25:40,467
And the potato puree
with the greens
is really great.
709
00:25:40,467 --> 00:25:42,900
I want more
of that potato puree.
710
00:25:42,900 --> 00:25:45,100
[Eddie] I was so excited
for this bison.
711
00:25:45,100 --> 00:25:47,266
You developed this nice char
on the outside,
712
00:25:47,266 --> 00:25:48,900
and so it's kinda
puzzlin' to me
713
00:25:48,900 --> 00:25:51,634
how the inside is still rare.
714
00:25:51,634 --> 00:25:53,867
I think it's seasoned
very well.
715
00:25:53,867 --> 00:25:56,734
Just wish that it was
a little more done for me.
716
00:25:56,734 --> 00:26:00,499
I was eating the edges
because the inside is
a little bit underdone.
717
00:26:00,499 --> 00:26:00,867
I was eating the edges
because the inside is
a little bit underdone.
718
00:26:00,867 --> 00:26:02,634
Have you ever used
green peppercorn before?
719
00:26:02,634 --> 00:26:04,634
-No.
-[Marc] You don't
season the steak with it.
720
00:26:04,634 --> 00:26:06,533
You usually, like,
season the sauce with it.
721
00:26:06,533 --> 00:26:10,467
You know, we were looking
to elevate the basket
ingredients,
722
00:26:10,467 --> 00:26:13,800
and I'm looking at
reheated up mashed potatoes.
723
00:26:13,800 --> 00:26:15,900
And, uh, a bison steak
that's just cooked.
724
00:26:16,533 --> 00:26:18,800
-Thank you.
-Next up is Chef Jenn.
725
00:26:18,800 --> 00:26:22,467
I have made for you today
a seared bison ribeye
726
00:26:22,467 --> 00:26:25,734
with sauteed dandelion greens
and gnocchi.
727
00:26:29,467 --> 00:26:30,499
Chef Jenn, it is all
green peppercorn gravy baby.
728
00:26:30,499 --> 00:26:33,100
Chef Jenn, it is all
green peppercorn gravy baby.
729
00:26:33,100 --> 00:26:35,166
That gravy is dope.
730
00:26:35,166 --> 00:26:37,166
-[laughs] Thank you.
-[Tiffani] That bison's cooked
really nicely.
731
00:26:37,166 --> 00:26:40,533
I see Eddie's and I see Marc's
that are really rare,
mine is not.
732
00:26:40,533 --> 00:26:42,367
The dandelion greens for me,
733
00:26:42,367 --> 00:26:43,634
-they're a little salty.
-Okay.
734
00:26:43,634 --> 00:26:46,900
The gnocchi,
so smart to do it.
It's such a risk.
735
00:26:46,900 --> 00:26:48,600
It's a little bit dense
and it's a little bit floury,
736
00:26:48,600 --> 00:26:50,266
it could've had more egg
737
00:26:50,266 --> 00:26:52,100
and cooked out
a little longer.
738
00:26:52,100 --> 00:26:56,000
The gravy brings me back
to my childhood.
739
00:26:56,000 --> 00:26:58,467
I want gravy over everything.
740
00:26:58,467 --> 00:27:00,499
The dandelion greens,
I think you treated
beautifully.
741
00:27:00,499 --> 00:27:01,734
The dandelion greens,
I think you treated
beautifully.
742
00:27:01,734 --> 00:27:03,533
I wish there were more
on this plate.
743
00:27:03,533 --> 00:27:05,467
The bison itself
744
00:27:05,467 --> 00:27:09,166
is, is seasoned well,
but it's, like,
completely red.
745
00:27:09,166 --> 00:27:12,266
And so I'm havin' to
search around and find,
find a bite.
746
00:27:12,266 --> 00:27:13,467
Yeah, thank you.
747
00:27:13,467 --> 00:27:16,000
Problem with slicing steak is
it didn't have time to rest.
748
00:27:16,000 --> 00:27:18,266
I've had worse gnocchi
in restaurants,
749
00:27:18,266 --> 00:27:20,266
-but you made this in,
like, in no time.
-[chuckles]
750
00:27:20,266 --> 00:27:21,467
[Marc] If steak had been
cooked better,
751
00:27:21,467 --> 00:27:23,100
I might've finished that too,
but I didn't.
752
00:27:23,100 --> 00:27:25,367
-Thank you.
-[Ted] Finally, Chef Marlo.
753
00:27:25,367 --> 00:27:27,000
Chef, today I have made
for you
754
00:27:27,000 --> 00:27:29,533
a bison and gnocchi au poivre.
755
00:27:29,533 --> 00:27:30,499
Uh, we got some
green peppercorns
in the sauce.
756
00:27:30,499 --> 00:27:32,266
Uh, we got some
green peppercorns
in the sauce.
757
00:27:32,266 --> 00:27:35,266
So, we fried some of
the dandelion greens.
758
00:27:35,266 --> 00:27:36,734
And salami on top for garnish.
759
00:27:38,467 --> 00:27:40,100
[Tiffani] This is
stroganoff for me,
760
00:27:40,100 --> 00:27:43,000
and it's, it's probably
one of the best stroganoffs
I've ever had.
761
00:27:43,000 --> 00:27:45,100
I would like
more of the dandelion greens
762
00:27:45,100 --> 00:27:46,734
folded into that gravy
to kind of--
763
00:27:46,734 --> 00:27:49,467
some of that bitterness to
pull away from the richness.
764
00:27:49,467 --> 00:27:51,800
The gnocchi, I think you guys,
if were a a battle of gnocchi,
765
00:27:51,800 --> 00:27:53,634
it's, like, almost like you
made the same gnocchi twice.
766
00:27:53,634 --> 00:27:56,166
But I need this plate removed
from me...
767
00:27:56,166 --> 00:27:58,734
-Yeah. We're thickenin'.
-...because I'm gonna eat
all of-- every bite of this.
768
00:27:58,734 --> 00:27:59,967
Yeah, uh, Chef Marlo,
769
00:27:59,967 --> 00:28:00,499
-this is... Chef Marlo...
-Get-- Give it back to me.
[laughs]
770
00:28:00,499 --> 00:28:01,867
-this is... Chef Marlo...
-Get-- Give it back to me.
[laughs]
771
00:28:01,867 --> 00:28:04,600
...the way that you put, uh,
these ingredients together,
772
00:28:04,600 --> 00:28:07,367
I think the dandelion greens
is fantastic.
773
00:28:07,367 --> 00:28:09,367
You're pairing that with this
774
00:28:09,367 --> 00:28:11,467
green peppercorn sauce
that you have.
775
00:28:11,467 --> 00:28:13,467
I think that the way
you cut the steak,
776
00:28:13,467 --> 00:28:15,367
cutting into these small
medallions was smart.
777
00:28:15,367 --> 00:28:18,900
I just wish you would've,
like, seared it, take it out,
let it rest.
778
00:28:18,900 --> 00:28:21,533
Because it, it got
a little bit over, for me.
779
00:28:21,533 --> 00:28:22,634
Thank you, chef.
780
00:28:22,634 --> 00:28:24,467
[Marc] You really played it
smart here.
781
00:28:24,467 --> 00:28:26,100
I think your gravy
is obviously delicious.
782
00:28:26,100 --> 00:28:29,433
I agree, I, I think the bison
is really, really hard to eat.
783
00:28:30,634 --> 00:28:33,800
-Chef Marlo, thank you.
-Thank you.
784
00:28:33,800 --> 00:28:37,266
Presentation, taste
and creativity
are all important
785
00:28:37,266 --> 00:28:39,367
as the judges decide
who gets to stay
786
00:28:39,367 --> 00:28:40,900
and who has to go.
787
00:28:43,166 --> 00:28:45,467
[Jenn] The critique that has
me the most worried right now
788
00:28:45,467 --> 00:28:46,634
is the cook on the bison.
789
00:28:46,634 --> 00:28:49,800
I noticed the other two chefs
as well, you know,
790
00:28:49,800 --> 00:28:52,600
struggled with that so...
[inhales sharply]
791
00:28:52,600 --> 00:28:55,166
[Andy] I feel nervous,
but confident.
792
00:28:55,166 --> 00:28:57,734
I have a lot more that
I have to show the judges.
793
00:29:03,533 --> 00:29:05,533
[clock ticking]
794
00:29:11,634 --> 00:29:15,066
So, who's dish
is on the chopping block.
795
00:29:23,066 --> 00:29:26,100
Chef Andy,
you've been chopped. Judges?
796
00:29:26,100 --> 00:29:27,500
[Eddie] Chef Andy,
797
00:29:27,500 --> 00:29:30,734
unfortunately,
you didn't transform
the basket ingredients.
798
00:29:30,734 --> 00:29:34,533
And then your bison was
just a little bit too rare.
799
00:29:35,266 --> 00:29:37,000
And so, we had to chop you.
800
00:29:37,000 --> 00:29:37,746
-Thank you.
-[Eddie] You too.
801
00:29:37,746 --> 00:29:38,000
-Thank you.
-[Eddie] You too.
802
00:29:38,000 --> 00:29:39,266
-Good luck to you, sir.
-Take care.
803
00:29:39,266 --> 00:29:42,066
I'm walking out of here
confident, excited,
804
00:29:42,066 --> 00:29:43,600
um, you know, happy.
805
00:29:43,600 --> 00:29:46,233
I just came to do
what I did, cook.
806
00:29:52,000 --> 00:29:53,867
[Ted] Chef Marlo, Chef Jenn,
807
00:29:53,867 --> 00:29:55,634
meat and potatoes for dessert?
808
00:29:55,634 --> 00:29:57,734
Born and raised
on meat and potatoes.
809
00:29:57,734 --> 00:29:59,734
This your last course, Jenn.
810
00:29:59,734 --> 00:30:00,800
[Ted] We'll see.
811
00:30:02,734 --> 00:30:04,233
Open up this final basket!
812
00:30:05,166 --> 00:30:06,867
-Ooh.
-Oh.
813
00:30:06,867 --> 00:30:07,746
-[Jenn] All right.
-What?
814
00:30:07,746 --> 00:30:08,166
-[Jenn] All right.
-What?
815
00:30:08,166 --> 00:30:11,367
[Ted] And you'll be making
dessert with roasted
marrow bones.
816
00:30:11,367 --> 00:30:13,634
[Jenn] Little bone marrow
going on?
817
00:30:13,634 --> 00:30:16,166
-A hash brown.
-[Ted] Hash brown waffles.
818
00:30:16,166 --> 00:30:18,500
-[Marlo] Smells cheesy.
-[Ted] Plums.
819
00:30:18,500 --> 00:30:19,533
[Jenn] All right.
820
00:30:20,266 --> 00:30:22,266
[Ted] And goat's milk caramel.
821
00:30:22,266 --> 00:30:24,367
I am feeling a little nervous.
822
00:30:25,634 --> 00:30:28,266
[Ted] Thirty minutes restored
to the countdown clock.
823
00:30:28,266 --> 00:30:29,500
Time starts now!
824
00:30:29,500 --> 00:30:31,266
-Let's go!
-[Tiffani] All right, guys,
here we go.
825
00:30:31,266 --> 00:30:33,634
-[Ted] Chefs!
-Here we go! Last round.
826
00:30:36,266 --> 00:30:37,746
Judges, in the dessert round
827
00:30:37,746 --> 00:30:38,367
Judges, in the dessert round
828
00:30:38,367 --> 00:30:41,266
we've got marrow bones
and hash brown waffles.
829
00:30:41,266 --> 00:30:43,266
Is this a recipe for disaster?
830
00:30:43,266 --> 00:30:45,266
Automatically,
when you think of dessert,
831
00:30:45,266 --> 00:30:47,867
you think sweet.
But this is still kind of
a meat and potatoes.
832
00:30:47,867 --> 00:30:51,367
I wanna have a plate
with that savory as well,
and not just all sweet.
833
00:30:53,000 --> 00:30:55,066
[Jenn] Every fall,
my mom makes an apple crumble,
834
00:30:55,066 --> 00:30:58,533
so looking at these plums,
I'm realizing that I can
put a spin on that.
835
00:30:59,734 --> 00:31:02,867
So, I'm making plum
and bone marrow crumble
836
00:31:02,867 --> 00:31:05,600
with a goat's milk caramel
whipped cream.
837
00:31:05,600 --> 00:31:07,634
So many plums.
838
00:31:07,634 --> 00:31:07,746
I get my plums into a pan
with butter, brown sugar,
839
00:31:07,746 --> 00:31:12,266
I get my plums into a pan
with butter, brown sugar,
840
00:31:12,266 --> 00:31:16,166
the goat's milk caramel,
some vanilla and then bourbon.
841
00:31:16,166 --> 00:31:19,000
This is going to be
the base layer of my crumble,
842
00:31:19,000 --> 00:31:21,367
and I'm really hoping
that all of these flavors
843
00:31:21,367 --> 00:31:23,467
are really gonna help
elevate those plums.
844
00:31:25,066 --> 00:31:27,467
-We have these two chefs,
very different chefs.
-Yeah.
845
00:31:27,467 --> 00:31:29,166
[Tiffani] One from the South,
one from the Midwest.
846
00:31:29,166 --> 00:31:30,634
Jenn is very used to
cooking healthy,
847
00:31:30,634 --> 00:31:32,367
and so meat and potatoes
in this round,
848
00:31:32,367 --> 00:31:34,967
it's her wheelhouse
'cause it's where she's from,
but it's not what she does.
849
00:31:34,967 --> 00:31:37,746
And Marlo has really been
carried through both of these
rounds by his sauce work...
850
00:31:37,746 --> 00:31:39,066
And Marlo has really been
carried through both of these
rounds by his sauce work...
851
00:31:39,066 --> 00:31:40,634
-Yeah.
-...and making these
incredible gravies.
852
00:31:40,634 --> 00:31:43,100
We're gonna have to find that
in a different way for him
this round.
853
00:31:45,867 --> 00:31:47,266
[Marlo] Jenn has been
really creative,
854
00:31:47,266 --> 00:31:49,000
bringing her
Midwestern flavor,
855
00:31:49,000 --> 00:31:51,100
but I'm coming with
the Southern flair.
856
00:31:51,100 --> 00:31:53,467
Right now I'm thinking,
"I'm ready to go into battle."
857
00:31:55,500 --> 00:31:58,000
I am making
a hash brown-crusted
French toast
858
00:31:58,000 --> 00:31:59,367
with a bone marrow butter
859
00:31:59,367 --> 00:32:01,867
and a plum,
goat's milk caramel.
860
00:32:01,867 --> 00:32:03,634
[Jenn] How you doing, Marlo?
861
00:32:03,634 --> 00:32:05,166
[Marlo] I think I'm okay
right now.
862
00:32:05,166 --> 00:32:07,166
Yeah? [laughs]
Think through it a little bit?
863
00:32:07,166 --> 00:32:07,746
It's still early,
the jury's still out so...
864
00:32:07,746 --> 00:32:08,867
It's still early,
the jury's still out so...
865
00:32:08,867 --> 00:32:10,100
[Jenn] I know, I know.
866
00:32:13,867 --> 00:32:15,600
[Marlo] The hash brown
waffle's gonna be a good crust
867
00:32:15,600 --> 00:32:18,166
because it's got the cheese,
it's got the potatoes.
868
00:32:18,166 --> 00:32:21,266
They're all gonna toast up
nicely and be delicious.
869
00:32:21,266 --> 00:32:23,967
So I start my French toast
in a buttery saute pan.
870
00:32:23,967 --> 00:32:26,333
I brown it on each side
and then I finish it
in the oven.
871
00:32:27,266 --> 00:32:29,066
Just under 20 minutes to go,
chefs!
872
00:32:29,066 --> 00:32:30,166
Yeah, we good.
873
00:32:32,266 --> 00:32:33,634
[Tiffani] The tricky part
about the hash brown is
874
00:32:33,634 --> 00:32:36,066
it's hash browns and eggs
and flour and cheese,
875
00:32:36,066 --> 00:32:37,367
it's already been cooked once.
876
00:32:37,367 --> 00:32:37,746
So, I think you kinda have to
fold it into something.
877
00:32:37,746 --> 00:32:39,867
So, I think you kinda have to
fold it into something.
878
00:32:39,867 --> 00:32:41,500
[Eddie] I actually like
the hash brown waffles
879
00:32:41,500 --> 00:32:43,000
'cause it has some cheese
in there
880
00:32:43,000 --> 00:32:44,367
-that adds a crust.
-[Tiffani] Sweet and savory.
881
00:32:44,367 --> 00:32:46,100
Yeah, sweet and savory
together.
882
00:32:47,734 --> 00:32:50,266
[Jenn] For my crumble topping,
I'm mixing together oats,
883
00:32:50,266 --> 00:32:55,600
flour, brown sugar, walnuts,
and my hash brown waffle.
884
00:32:55,600 --> 00:32:59,266
But, I'm just hearing
a little voice in my head
that's whispering,
885
00:32:59,266 --> 00:33:01,367
"meat and potatoes".
I need to make sure that
886
00:33:01,367 --> 00:33:04,367
-this dessert
really makes them shine.
-[sizzling]
887
00:33:04,367 --> 00:33:06,634
[Jenn] So, I'm adding in
the roasted bone marrow
888
00:33:06,634 --> 00:33:07,746
and the hash browns into
this crumble topping
889
00:33:07,746 --> 00:33:09,000
and the hash browns into
this crumble topping
890
00:33:09,000 --> 00:33:10,734
because I think
they're gonna really hold up
891
00:33:10,734 --> 00:33:13,800
to that super sweet base
that I have going on
right now.
892
00:33:16,600 --> 00:33:19,367
[Tiffani]
The initial inclination is to
look at this basket and think
893
00:33:19,367 --> 00:33:21,266
that the bone marrow
is really tough.
894
00:33:21,266 --> 00:33:22,734
And I don't think
it's that tough.
895
00:33:22,734 --> 00:33:26,266
Bone marrow is essentially
the bones split crosswise,
and then it's roasted.
896
00:33:26,266 --> 00:33:28,066
And essentially,
it's just very unctuous.
897
00:33:28,066 --> 00:33:30,000
-It's meat butter.
-[Eddie] It's gonna be
interesting to see how
898
00:33:30,000 --> 00:33:32,100
these chefs manipulate
the goat's milk caramel...
899
00:33:32,100 --> 00:33:34,066
-Mmm-hmmm.
-...because it is
commonly sweet.
900
00:33:34,066 --> 00:33:36,600
[Marc] Basically,
sugar that's been cooked
to a certain point,
901
00:33:36,600 --> 00:33:37,734
and they added
the goat's milk,
902
00:33:37,734 --> 00:33:37,746
probably a little butter
in there as well.
903
00:33:37,746 --> 00:33:39,266
probably a little butter
in there as well.
904
00:33:39,266 --> 00:33:43,266
It's rich, it's thick.
This is, this is a gift.
905
00:33:43,266 --> 00:33:45,967
[Marlo] Goat's milk caramel
is very similar to
regular caramel,
906
00:33:45,967 --> 00:33:48,166
just with a little tang.
I wanna add some tartness
907
00:33:48,166 --> 00:33:49,734
because the goat's milk
is sweet,
908
00:33:49,734 --> 00:33:51,367
and the plums are sweet.
909
00:33:51,367 --> 00:33:54,734
So, I thinly slice
some plums and apples,
and I get 'em in a saute pan.
910
00:33:54,734 --> 00:33:58,100
I add some goat's milk
caramel, heavy cream,
and a pinch of salt.
911
00:34:00,967 --> 00:34:02,734
[Jenn] The plums
are looking beautiful,
912
00:34:02,734 --> 00:34:06,367
but I'm looking at the clock,
and I need to get them
into my ramekins,
913
00:34:06,367 --> 00:34:07,746
and get them baked.
914
00:34:07,746 --> 00:34:08,066
and get them baked.
915
00:34:09,467 --> 00:34:12,634
Wow, it looks like Jenn's got
all the ingredients
right there.
916
00:34:12,634 --> 00:34:14,367
-[Tiffani] Genius or a fool?
-[Eddie] Exactly.
917
00:34:14,367 --> 00:34:15,867
[Tiffani] 'Cause you either
kill it and you win,
918
00:34:15,867 --> 00:34:17,333
-or it doesn't work out.
-[Eddie] Yeah, yeah.
919
00:34:19,166 --> 00:34:21,100
Chefs, five minutes
to get it done here.
920
00:34:22,867 --> 00:34:24,967
[Marlo] I want my French toast
to feel like a dessert,
921
00:34:24,967 --> 00:34:27,500
so I'm adding
the whipped cream like a
922
00:34:27,500 --> 00:34:29,100
cold, creamy component.
923
00:34:29,100 --> 00:34:31,266
-[Tiffani] No, no, no, no, no.
-[Ted] What is that?
924
00:34:31,266 --> 00:34:33,533
[Tiffani] Chef Marlo is using
the iSi cannister.
925
00:34:33,533 --> 00:34:35,066
-You need to mix it first.
-[Eddie] Yeah.
926
00:34:35,066 --> 00:34:36,533
Everything needs to be
strained before you...
[indistinct]
927
00:34:36,533 --> 00:34:37,746
Oh, are we gonna see
that thing fail twice?
928
00:34:37,746 --> 00:34:38,734
Oh, are we gonna see
that thing fail twice?
929
00:34:41,100 --> 00:34:42,867
Marlo, what's going on
in there,
930
00:34:42,867 --> 00:34:44,867
-in that cannister?
-[Marlo] Some whip.
931
00:34:44,867 --> 00:34:47,634
-Ooh.
-[Marlo] It is very risky
'cause it can over-whip,
932
00:34:47,634 --> 00:34:48,900
but I'm going for it.
933
00:34:51,066 --> 00:34:52,166
[clock ticking]
934
00:35:01,467 --> 00:35:04,166
Marlo, what's going on
in there, in that canister?
935
00:35:04,166 --> 00:35:06,100
[Marlo] Some whip
with a little orange liqueur.
936
00:35:06,100 --> 00:35:09,166
We have seen so many failures
with that canister,
937
00:35:09,166 --> 00:35:11,166
I don't know why on earth
you don't just whip it
938
00:35:11,166 --> 00:35:14,333
in a bowl or a stand mixer
'cause it works every
single time.
939
00:35:17,266 --> 00:35:20,500
[Jenn] I check my crumble,
it is bubbling.
940
00:35:20,500 --> 00:35:24,000
This huge risk of putting
all the basket ingredients
in one dish
941
00:35:24,000 --> 00:35:24,425
could possibly be paying off.
942
00:35:24,425 --> 00:35:26,367
could possibly be paying off.
943
00:35:26,367 --> 00:35:28,367
[Marc] Jenn's making
a whipped cream
and just putting that
944
00:35:28,367 --> 00:35:30,000
goat caramel in there.
That sounds delicious.
945
00:35:30,000 --> 00:35:31,734
[Eddie] Yeah, totally.
946
00:35:31,734 --> 00:35:34,166
So what is it
that Marlo's rubbing
on his French toast?
947
00:35:34,166 --> 00:35:37,867
That's a heavy dose
of bone marrow and butter
on your French toast.
948
00:35:40,266 --> 00:35:41,900
[Ted] Forty-five seconds.
949
00:35:41,900 --> 00:35:43,634
-[Marlo] Oh, man. Oh, man.
-[Tiffani] Come on, guys!
950
00:35:43,634 --> 00:35:45,900
-[Eddie] Come on,
let's finish up.
-This is it, finish strong.
951
00:35:45,900 --> 00:35:46,900
We're bubblin'.
952
00:35:46,900 --> 00:35:49,166
[Marc] Let's go, chefs,
let's go.
953
00:35:49,166 --> 00:35:52,166
All righty, chefs,
final seconds of
the final round here!
954
00:35:52,166 --> 00:35:53,800
[Marc speaks indistinctly]
Let's do it!
955
00:35:53,800 --> 00:35:54,425
-Everything on there.
-[Eddie] All of the basket
ingredients.
956
00:35:54,425 --> 00:35:55,266
-Everything on there.
-[Eddie] All of the basket
ingredients.
957
00:35:55,266 --> 00:35:56,900
[Ted] Ten, nine,
958
00:35:56,900 --> 00:36:00,066
-eight, seven, six, five...
-[grunts]
959
00:36:00,066 --> 00:36:04,333
-Come on, finish up!
Seconds away.
-...four, three, two, one.
960
00:36:05,800 --> 00:36:08,700
-Time's up!
-[applause]
961
00:36:08,700 --> 00:36:10,800
-[Tiffani] All right, guys.
-[applause continues]
962
00:36:10,800 --> 00:36:13,166
Good job, good job.
963
00:36:13,166 --> 00:36:15,367
[Marlo] I struggled
a little bit early on
with my French toast,
964
00:36:15,367 --> 00:36:17,000
but eventually I got
a good sear on it and
965
00:36:17,000 --> 00:36:18,634
it made a nice crust.
966
00:36:18,634 --> 00:36:21,867
[Jenn] A lot of
the basket ingredients
did go into that crumble,
967
00:36:21,867 --> 00:36:23,600
so as long as
that cooked correctly,
968
00:36:23,600 --> 00:36:24,425
then I should be okay.
969
00:36:24,425 --> 00:36:25,367
then I should be okay.
970
00:36:25,367 --> 00:36:26,634
But we'll see.
971
00:36:28,734 --> 00:36:30,533
[Ted] Chef Marlo, Chef Jenn,
972
00:36:30,533 --> 00:36:32,900
your marching orders
were to make desserts using
973
00:36:32,900 --> 00:36:36,700
roasted marrow bones,
hash brown waffles,
974
00:36:36,700 --> 00:36:39,634
plums and goat's milk caramel.
975
00:36:40,634 --> 00:36:41,734
Chef Jenn.
976
00:36:41,734 --> 00:36:44,166
So, I really wanted
to take a risk
977
00:36:44,166 --> 00:36:47,867
and throw a lot of
the meat and potatoes
right into the crumble.
978
00:36:47,867 --> 00:36:49,467
So, I have made for you today
979
00:36:49,467 --> 00:36:53,000
plum and bone marrow crumble
980
00:36:53,000 --> 00:36:54,425
with goat's milk caramel
whipped cream.
981
00:36:54,425 --> 00:36:55,634
with goat's milk caramel
whipped cream.
982
00:36:58,266 --> 00:37:01,800
[Eddie] Chef Jenn,
it's always tricky
983
00:37:01,800 --> 00:37:03,967
when you put all your eggs
in one basket.
984
00:37:05,000 --> 00:37:06,367
And I think it worked
985
00:37:06,367 --> 00:37:08,533
'cause it has
this combination,
986
00:37:08,533 --> 00:37:13,266
sweet, salty, so incorporating
the, uh, bone marrow
inside of that pan
987
00:37:13,266 --> 00:37:14,900
is really tamin' the caramel.
988
00:37:14,900 --> 00:37:17,266
I think the crumble
has nice pops of salt
989
00:37:17,266 --> 00:37:19,634
by adding in
the hash brown waffle.
990
00:37:19,634 --> 00:37:23,100
-I wanted little bit more
of, like, a crunch.
-Thank you.
991
00:37:23,100 --> 00:37:24,425
[Marc] It does not seem like
this is a
992
00:37:24,425 --> 00:37:25,266
[Marc] It does not seem like
this is a
993
00:37:25,266 --> 00:37:27,100
Chopped dessert,
basket dessert.
994
00:37:27,100 --> 00:37:29,900
This feels like something
I would've ordered
in a restaurant.
995
00:37:29,900 --> 00:37:31,634
-Thank you.
-[Marc] The plums,
996
00:37:31,634 --> 00:37:33,634
slicing them thin
and cooking them,
997
00:37:33,634 --> 00:37:34,800
you got them cooked through.
998
00:37:34,800 --> 00:37:37,800
-That was really smart.
-Thank you, chef.
999
00:37:37,800 --> 00:37:40,000
Chef Jenn, this is a dessert
1000
00:37:40,000 --> 00:37:42,734
where the basket is
right here.
1001
00:37:42,734 --> 00:37:45,500
What you did add brought lot,
like, the bourbon
1002
00:37:45,500 --> 00:37:47,900
is cutting through
that bone marrow and
the goat milk caramel
1003
00:37:47,900 --> 00:37:51,000
in a way that, like,
lightens it and deepens it
at the same time.
1004
00:37:51,000 --> 00:37:53,467
If I'm getting
a little bit nitpicky,
1005
00:37:53,467 --> 00:37:54,425
I would like to see the
crumble be more of a crumble.
1006
00:37:54,425 --> 00:37:55,367
I would like to see the
crumble be more of a crumble.
1007
00:37:55,367 --> 00:37:58,100
A little bit more butter
in here would've gone
a long way.
1008
00:37:58,100 --> 00:37:59,367
Thank you, chef.
1009
00:37:59,367 --> 00:38:00,600
Finally, Chef Marlo.
1010
00:38:00,600 --> 00:38:02,266
Chefs, for you I have made a
1011
00:38:02,266 --> 00:38:04,734
hash brown-crusted
French toast
1012
00:38:04,734 --> 00:38:08,266
with a Granny Smith apple
and plum caramel.
1013
00:38:08,266 --> 00:38:10,367
We finished it with a little
bone marrow in the butter
1014
00:38:10,367 --> 00:38:12,166
that I spread on top
of the French toast.
1015
00:38:13,900 --> 00:38:17,000
[Eddie] Marlo, so,
this goat's milk caramel,
1016
00:38:17,000 --> 00:38:19,166
definitely shines
on the plate.
1017
00:38:19,166 --> 00:38:20,467
The hash brown waffle
1018
00:38:20,467 --> 00:38:22,166
that you crusted
the French toast in,
1019
00:38:22,166 --> 00:38:24,166
makes a, a wonderful bite.
1020
00:38:24,166 --> 00:38:24,425
Well, you're obviously
good at what you do.
1021
00:38:24,425 --> 00:38:26,467
Well, you're obviously
good at what you do.
1022
00:38:26,467 --> 00:38:28,700
-Thank you.
-[Marc] I like
some of the flavors here.
1023
00:38:28,700 --> 00:38:30,333
I think there's
a couple problems.
1024
00:38:31,367 --> 00:38:33,533
If French toast
doesn't soak enough,
1025
00:38:33,533 --> 00:38:35,600
the French toast
is a little bit dry.
1026
00:38:35,600 --> 00:38:37,900
You went up whipped cream
to whipped cream,
1027
00:38:37,900 --> 00:38:40,734
and unfortunately,
it looks over-whipped.
1028
00:38:40,734 --> 00:38:43,367
But once again, you're,
you're killing it in
the sauces.
1029
00:38:43,367 --> 00:38:45,467
-And this sauce is delicious.
-Thank you.
1030
00:38:45,467 --> 00:38:48,367
Marlo, this is really,
really good.
1031
00:38:48,367 --> 00:38:50,367
There's like a foie gras
quality that
1032
00:38:50,367 --> 00:38:52,700
the bone marrow
has brought into here
1033
00:38:52,700 --> 00:38:54,367
that I did not see coming.
1034
00:38:54,367 --> 00:38:54,425
Feel like I'm sitting
in France, eating dessert.
1035
00:38:54,425 --> 00:38:57,467
Feel like I'm sitting
in France, eating dessert.
1036
00:38:57,467 --> 00:39:02,233
All right, we're almost set
now to name the champion.
Thank you, chefs.
1037
00:39:06,734 --> 00:39:08,600
I think that Marlo and Jenn,
1038
00:39:08,600 --> 00:39:10,166
throughout the,
the competition today,
1039
00:39:10,166 --> 00:39:14,700
have found creative ways
to incorporate the meat
and potatoes.
1040
00:39:14,700 --> 00:39:17,166
[Marc] I was a little upset
'cause Marlo was
doing a great job
1041
00:39:17,166 --> 00:39:19,000
with his sauces
better than his appetizer.
1042
00:39:19,000 --> 00:39:20,800
He basically
overcooked the meat.
1043
00:39:20,800 --> 00:39:22,266
But the dish overall worked.
1044
00:39:22,266 --> 00:39:24,425
[Tiffani] Jenn's appetizer,
it was a cocktail cracker.
1045
00:39:24,425 --> 00:39:24,900
[Tiffani] Jenn's appetizer,
it was a cocktail cracker.
1046
00:39:24,900 --> 00:39:27,700
For me,
if I was at a cocktail party
and that came around,
1047
00:39:27,700 --> 00:39:29,467
I think I might
start looking for the door.
1048
00:39:29,467 --> 00:39:31,166
I think that's
being a little harsh.
1049
00:39:31,166 --> 00:39:33,500
[Eddie] Jenn, when you got
that bite with the meat,
1050
00:39:33,500 --> 00:39:35,533
with a little bit
of that crostini
1051
00:39:35,533 --> 00:39:36,634
with the beef fat fudge
on there
1052
00:39:36,634 --> 00:39:38,000
-with the tomatoes...
-[Tiffani] Yeah.
1053
00:39:38,000 --> 00:39:39,467
...it made a, a perfect bite.
1054
00:39:39,467 --> 00:39:41,900
[Marc] When you look at
the bison that Jenn made
in the main course,
1055
00:39:41,900 --> 00:39:43,734
I thought that was very,
very good.
1056
00:39:43,734 --> 00:39:45,533
Jenn made that
green peppercorn gravy,
1057
00:39:45,533 --> 00:39:48,500
that to me was like
a flash of genius.
1058
00:39:48,500 --> 00:39:49,800
[Tiffani] So, so good.
1059
00:39:49,800 --> 00:39:53,734
But, you can definitely see
some technical flaws.
It was rare.
1060
00:39:53,734 --> 00:39:54,425
But in Marlo, really,
that bison was tough.
1061
00:39:54,425 --> 00:39:56,900
But in Marlo, really,
that bison was tough.
1062
00:39:56,900 --> 00:39:59,600
[Tiffani] But I'm telling you,
I wanted to crawl into that,
1063
00:39:59,600 --> 00:40:01,900
-like, stroganoff gravy.
-[Marc] Look, there was some
1064
00:40:01,900 --> 00:40:03,734
flashes of genius
on both sides,
1065
00:40:03,734 --> 00:40:06,634
and, uh, there was also
some mistakes done
on both sides.
1066
00:40:06,634 --> 00:40:09,467
You know, meat and potatoes
is not an easy way to go.
1067
00:40:09,467 --> 00:40:11,266
-Especially when
it's all three rounds.
-[Tiffani] Yeah.
1068
00:40:11,266 --> 00:40:12,900
But, I think we've decided.
1069
00:40:20,467 --> 00:40:23,600
[Jenn] I'm ready
to win $10,000 because
I have a new hobby,
1070
00:40:23,600 --> 00:40:24,425
mountain biking,
and it is expensive.
1071
00:40:24,425 --> 00:40:27,233
mountain biking,
and it is expensive.
1072
00:40:28,800 --> 00:40:31,367
[Marlo] I put out some
really good dishes all day.
1073
00:40:31,367 --> 00:40:34,166
I ain't leavin' here without
bringing this trophy home
to my kids.
1074
00:40:36,000 --> 00:40:38,634
Who's dish
is on the chopping block?
1075
00:40:48,800 --> 00:40:51,600
Chef Jenn,
you've been chopped. Judges?
1076
00:40:51,600 --> 00:40:54,367
[Tiffani] Chef Jenn,
this is painful,
especially to have
1077
00:40:54,367 --> 00:40:54,425
this dessert underneath
the cloche on your chop,
1078
00:40:54,425 --> 00:40:56,867
this dessert underneath
the cloche on your chop,
1079
00:40:56,867 --> 00:40:58,000
it's really, really painful,
1080
00:40:58,000 --> 00:41:00,100
because Marlo really just had
moments of brilliance
1081
00:41:00,100 --> 00:41:01,800
throughout the day
that blew us away.
1082
00:41:01,800 --> 00:41:04,166
Your filet was cooked
so nicely in the first round.
1083
00:41:04,166 --> 00:41:08,000
We were just missing a little
bit more potato-forward vibe.
1084
00:41:08,000 --> 00:41:10,867
We get to the second round,
and Marc and Eddie got
1085
00:41:10,867 --> 00:41:14,800
really undercooked bison,
and that was hard to ignore.
1086
00:41:14,800 --> 00:41:17,166
And so, we had to chop you.
1087
00:41:17,166 --> 00:41:20,700
-Congratulations. Good job.
-[indistinct] Good job.
1088
00:41:20,700 --> 00:41:22,100
[Jenn]
I feel like after today,
1089
00:41:22,100 --> 00:41:24,000
I definitely
represented myself,
1090
00:41:24,000 --> 00:41:24,425
I represented
the Midwest well.
1091
00:41:24,425 --> 00:41:25,734
I represented
the Midwest well.
1092
00:41:25,734 --> 00:41:27,367
Chef Marlo was just,
1093
00:41:27,367 --> 00:41:29,533
he was the better chef today,
for sure.
1094
00:41:31,734 --> 00:41:33,867
And that means,
Chef Marlo Nash,
1095
00:41:33,867 --> 00:41:36,367
you are the Chopped Champion,
congratulations.
1096
00:41:36,367 --> 00:41:37,900
-[applause]
-Let's go!
1097
00:41:37,900 --> 00:41:39,166
-[Tiffani] Yeah.
-Let's go!
1098
00:41:39,166 --> 00:41:40,634
-Yes!
-[Tiffani] Good job.
1099
00:41:40,634 --> 00:41:43,367
Yes! Yeah, let's go.
1100
00:41:43,367 --> 00:41:44,533
Thank you.
1101
00:41:44,533 --> 00:41:47,100
The best part about this
is testing yourself,
1102
00:41:47,100 --> 00:41:49,600
pushing yourself
to the limits.
1103
00:41:49,600 --> 00:41:52,600
I came here to show my kids
to follow your dreams,
1104
00:41:52,600 --> 00:41:54,000
believe in yourself,
1105
00:41:54,000 --> 00:41:54,425
and don't ever let up.
1106
00:41:54,425 --> 00:41:55,533
and don't ever let up.
1107
00:41:56,100 --> 00:41:57,634
I have definitely did that.