1 00:00:01,634 --> 00:00:04,634 Sixteen elite chefs from four corners of the country. 2 00:00:05,166 --> 00:00:06,467 North. 3 00:00:06,467 --> 00:00:08,500 [woman 1] Good food comes from more than just big cities. 4 00:00:08,500 --> 00:00:10,734 -[Ted Allen] South. -[man 1] There's pride on the line. 5 00:00:10,734 --> 00:00:13,533 -East. -[Shenarri Freeman] I'm an East Coast girl. I got this. 6 00:00:13,533 --> 00:00:15,166 -[Ted] West. -[woman 2] I'm not afraid of anyone. 7 00:00:15,166 --> 00:00:19,533 This is the most skilled group of chefs that Chopped has ever seen. 8 00:00:19,533 --> 00:00:21,467 [woman 3] Rising star chef of the year. 9 00:00:21,467 --> 00:00:23,700 [Lee Chizmar] Three James Beard nominations. 10 00:00:23,700 --> 00:00:25,867 [Hosea Rosenberg] Winner of Top Chef season 5. 11 00:00:25,867 --> 00:00:27,166 [man 2] Anything that's short of perfection 12 00:00:27,166 --> 00:00:28,867 is just not good enough for me. 13 00:00:28,867 --> 00:00:30,000 [woman 4] This time, I'm gonna take it all the way. 14 00:00:30,000 --> 00:00:31,266 [woman 4] This time, I'm gonna take it all the way. 15 00:00:31,266 --> 00:00:35,367 [Ted] With $50,000 and American pride at stake, 16 00:00:35,367 --> 00:00:38,266 this is the Chopped All-American showdown. 17 00:00:38,266 --> 00:00:40,700 [woman 1] This person better be gritty. 18 00:00:40,700 --> 00:00:42,266 [woman 2] Northerners are tough, 19 00:00:42,266 --> 00:00:44,100 - they get through everything. -[man 1] My southern roots are kicking in 20 00:00:44,100 --> 00:00:47,500 - like a crazy person. -[Ted] United in their hunger for victory... 21 00:00:47,500 --> 00:00:50,634 Well, I'm about to spread my wings and fly. 22 00:00:50,634 --> 00:00:53,500 [man 2] We're not gonna give away 50 grand, you gotta earn it. 23 00:00:53,500 --> 00:00:56,500 [Lee] You definitely have to crush it or be crushed. 24 00:00:56,500 --> 00:00:59,066 -This is not pretty. -So what are you making? 25 00:00:59,066 --> 00:01:00,000 [woman 3 in sing-song voice] I don't know what to do. 26 00:01:00,000 --> 00:01:01,867 [woman 3 in sing-song voice] I don't know what to do. 27 00:01:01,867 --> 00:01:04,166 -Oh, my God. -[man 3] My hands are shaking. 28 00:01:04,166 --> 00:01:06,734 They should've walked into this kitchen ready to go. 29 00:01:06,734 --> 00:01:08,533 -[man 4] Oh, no. -Is he gonna make it? 30 00:01:08,533 --> 00:01:09,734 [man 5] Let's do it. Let's do it. 31 00:01:09,734 --> 00:01:12,533 [man 6] Somebody's going home, make sure it's not you. 32 00:01:18,166 --> 00:01:20,100 [Lee] Am I one of the best chefs in the country? 33 00:01:20,100 --> 00:01:22,100 I wouldn't bet against me. 34 00:01:22,100 --> 00:01:26,634 This tournament is the elite chefs of the East Coast. 35 00:01:26,634 --> 00:01:28,467 I'm Lee Chizmar, the chef, owner 36 00:01:28,467 --> 00:01:30,000 of four restaurants in the Lehigh Valley. 37 00:01:30,000 --> 00:01:31,066 of four restaurants in the Lehigh Valley. 38 00:01:31,467 --> 00:01:32,500 Here we go. 39 00:01:32,500 --> 00:01:35,967 We've been nominated for three James Beard Awards 40 00:01:35,967 --> 00:01:38,266 and Conde Nast Best Restaurants in the World. 41 00:01:38,266 --> 00:01:39,166 Think we got it. 42 00:01:39,166 --> 00:01:40,600 I grew up playing football. 43 00:01:40,600 --> 00:01:42,967 It's where I got my competitive spirit. 44 00:01:42,967 --> 00:01:45,233 You definitely have to crush it or be crushed. 45 00:01:49,000 --> 00:01:50,967 [Elijah Milligan] Since my early 20s, I've been considered 46 00:01:50,967 --> 00:01:52,500 one of the best chefs in Philadelphia. 47 00:01:52,500 --> 00:01:53,967 Crushing it. 48 00:01:53,967 --> 00:01:55,500 I'm Elijah Milligan. I'm executive chef 49 00:01:55,500 --> 00:01:57,500 from Philadelphia, Pennsylvania. 50 00:01:57,500 --> 00:02:00,000 At 22, I was executive chef at Stateside, 51 00:02:00,000 --> 00:02:00,166 At 22, I was executive chef at Stateside, 52 00:02:00,166 --> 00:02:03,500 and then one restaurant on the Philadelphia Magazine Top 50 Restaurant List. 53 00:02:03,500 --> 00:02:07,100 I've been featured in Forbes, Food & Wine, Vanity Fair. 54 00:02:07,734 --> 00:02:09,367 Definitely repping East Coast, 55 00:02:09,367 --> 00:02:10,634 representing Philly. 56 00:02:10,634 --> 00:02:11,600 Making it nice. 57 00:02:11,600 --> 00:02:13,000 The bragging rights would be super dope. 58 00:02:14,634 --> 00:02:17,367 [Shenarri] I'm an innovator when it comes to the vegan food scene 59 00:02:17,367 --> 00:02:18,867 at the young age of 28. 60 00:02:18,867 --> 00:02:23,100 I'm one of the most recognized vegan chefs in the entire country. 61 00:02:23,100 --> 00:02:26,500 My name is Shenarri Freeman. I'm the executive chef of Cadence, New York. 62 00:02:26,500 --> 00:02:30,000 Cadence is known for vegan soul food and southern food 63 00:02:30,000 --> 00:02:30,867 Cadence is known for vegan soul food and southern food 64 00:02:30,867 --> 00:02:35,166 and was named one of the New York Times' Top 50 Restaurants. 65 00:02:35,166 --> 00:02:38,367 And I've been named the Rising Chef Star of the Year b y Esquire. 66 00:02:38,367 --> 00:02:41,734 The East Coast food scene, there's a lot of competition. 67 00:02:41,734 --> 00:02:45,233 I've gotten a lot of accolades and I'm the hungriest chef. 68 00:02:46,967 --> 00:02:48,166 [Pepe Moncayo] My name is Pepe Moncayo. 69 00:02:49,367 --> 00:02:52,100 I am the chef, partner at Cranes in Washington, DC, 70 00:02:52,100 --> 00:02:54,166 where I have earned a Michelin star. 71 00:02:54,166 --> 00:02:55,533 This is a paella. 72 00:02:55,533 --> 00:02:59,100 I was born and raised in Spain, but my wife and I moved to the US. 73 00:02:59,100 --> 00:03:00,000 I belong to a new wave of chefs. 74 00:03:00,000 --> 00:03:02,734 I belong to a new wave of chefs. 75 00:03:02,734 --> 00:03:06,166 Indeed, there's a lot of beautiful influences in the East Coast. 76 00:03:06,166 --> 00:03:07,266 I'm on fire. 77 00:03:07,266 --> 00:03:08,634 And I'm fairly new into this country. 78 00:03:08,634 --> 00:03:11,166 So it's an honor for me to represent the east 79 00:03:11,166 --> 00:03:13,000 of the United States in this competition. 80 00:03:15,533 --> 00:03:17,367 -[Ted] Hello, chefs. -Hello, Ted. 81 00:03:17,367 --> 00:03:21,266 -Hey, Ted. -You four represent an elite East Coast contingent 82 00:03:21,266 --> 00:03:24,100 here for our All-American Showdown. 83 00:03:24,100 --> 00:03:28,367 Whoever takes this battle will win a coveted spot in the tournament finale, 84 00:03:28,367 --> 00:03:30,000 where you'll be going up against chefs from the north, south and west. 85 00:03:30,000 --> 00:03:32,533 where you'll be going up against chefs from the north, south and west. 86 00:03:32,533 --> 00:03:35,467 At stake, $50,000. 87 00:03:35,467 --> 00:03:37,100 Whoo, man. 88 00:03:37,100 --> 00:03:38,600 $50,000 is on the line. 89 00:03:38,600 --> 00:03:40,634 I know the judges are gonna be tough. 90 00:03:41,266 --> 00:03:42,367 [Ted] Baskets are here. 91 00:03:44,266 --> 00:03:45,900 Open up your appetizer baskets. 92 00:03:47,533 --> 00:03:49,734 -What? -These might look familiar. 93 00:03:49,734 --> 00:03:53,266 -Stew or something? -[Ted] You've got Pennsylvania pot roast. 94 00:03:53,266 --> 00:03:54,467 Okay. 95 00:03:54,467 --> 00:03:56,000 Oh, man. 96 00:03:56,000 --> 00:03:58,166 -[Ted] Escarole. -I can work with that. 97 00:03:58,166 --> 00:04:00,000 -[Ted] Everything bagel dip. -Everything bagel dip? [laughs] 98 00:04:00,000 --> 00:04:01,634 -[Ted] Everything bagel dip. -Everything bagel dip? [laughs] 99 00:04:01,634 --> 00:04:03,867 [Ted] And a Manhattan. 100 00:04:03,867 --> 00:04:05,634 My favorite city. [laughs] 101 00:04:05,634 --> 00:04:07,600 I'm excited about one of these ingredients, for sure. 102 00:04:07,600 --> 00:04:10,100 20 minutes is as short as it sounds. 103 00:04:11,266 --> 00:04:12,634 Clock starts now. 104 00:04:14,100 --> 00:04:15,734 [Scott Conant] Let's go, chefs, let's go. 105 00:04:15,734 --> 00:04:17,867 Oh, my gosh. Look at that hustle. 106 00:04:17,867 --> 00:04:19,266 [Shenarri] Excuse me. 107 00:04:19,266 --> 00:04:21,533 [Alex Guarnaschelli] There's an East Coast energy to these ingredients 108 00:04:21,533 --> 00:04:24,166 and I'm hoping that the chefs will bring a little bit 109 00:04:24,166 --> 00:04:27,066 of their geography to these dishes. 110 00:04:27,066 --> 00:04:29,533 Alex, Scott, you are joined by a special guest judge, 111 00:04:29,533 --> 00:04:30,000 the executive chef at Blackberry Farm, Cassidee Dabney. 112 00:04:30,000 --> 00:04:32,533 the executive chef at Blackberry Farm, Cassidee Dabney. 113 00:04:32,533 --> 00:04:36,166 -Welcome, Cassidee. -Thanks for having me, guys. This is fun. 114 00:04:36,166 --> 00:04:37,734 [Ted] Cassidee, I know you grew up all over the US, 115 00:04:37,734 --> 00:04:41,166 but you also spent a significant part of that time in New England. 116 00:04:41,166 --> 00:04:44,266 Do you have a soft spot for East Coast cuisine? 117 00:04:44,266 --> 00:04:45,533 I do, actually. 118 00:04:45,533 --> 00:04:48,000 I spent my very first four years of cooking 119 00:04:48,000 --> 00:04:50,100 at the Four Seasons in Boston. 120 00:04:50,100 --> 00:04:52,867 And my expectations for these chefs are pretty high. 121 00:04:52,867 --> 00:04:55,734 I mean, we're looking at Michelin star, James Beard, 50 Best. 122 00:04:55,734 --> 00:04:57,367 [Scott] I agree. 123 00:04:57,367 --> 00:05:00,000 There's a tremendous amount of respect for chefs who have those accolades. 124 00:05:00,000 --> 00:05:00,600 There's a tremendous amount of respect for chefs who have those accolades. 125 00:05:00,600 --> 00:05:02,734 And they come in with that East Coast attitude. 126 00:05:03,867 --> 00:05:06,700 [Lee] My family came to this country in the 1600s 127 00:05:06,700 --> 00:05:09,100 and we dropped our roots all over Pennsylvania. 128 00:05:09,100 --> 00:05:13,700 And I wanna show the rest of America what it means to be from the east. 129 00:05:13,700 --> 00:05:16,500 When I see the pot roast and the escarole, 130 00:05:16,500 --> 00:05:19,367 I start thinking a braised dish. 131 00:05:19,367 --> 00:05:23,166 I'm making a pot roast and escarole stew with a poached egg. 132 00:05:24,634 --> 00:05:27,166 14 years ago, my wife and I opened Bolete. 133 00:05:27,166 --> 00:05:30,000 We've been nominated for two Outstanding Restaurant awards. 134 00:05:30,000 --> 00:05:31,166 We've been nominated for two Outstanding Restaurant awards. 135 00:05:31,166 --> 00:05:34,066 The best of the east is here and I'm ready for this challenge. 136 00:05:36,166 --> 00:05:37,367 [Alex] So, this Manhattan, 137 00:05:37,367 --> 00:05:40,867 a classic Manhattan with whiskey, sweet vermouth 138 00:05:40,867 --> 00:05:44,066 and Maraschino cherries with a dash of bitters. 139 00:05:44,066 --> 00:05:45,367 [Scott] Was actually created 140 00:05:45,367 --> 00:05:49,166 for Winston Churchill's mother back in the late 1800s. 141 00:05:49,166 --> 00:05:51,867 It just doesn't feel like a mom cocktail to me, you know? 142 00:05:51,867 --> 00:05:54,467 Those Brits. [laughs] 143 00:05:54,467 --> 00:05:56,233 They, uh, they go hard. 144 00:05:57,066 --> 00:05:59,266 I see a Manhattan and my first thought is, 145 00:05:59,266 --> 00:06:00,000 this would be a really good sauce or glaze. 146 00:06:00,000 --> 00:06:01,867 this would be a really good sauce or glaze. 147 00:06:01,867 --> 00:06:06,100 I looked at the everything bagel spiced yogurt as almost like a crema. 148 00:06:06,100 --> 00:06:08,600 So, I'm making a Pennsylvania Dutch-inspired tostada. 149 00:06:08,600 --> 00:06:09,867 Feeling good. 150 00:06:09,867 --> 00:06:13,266 [Alex] I like the way Elijah has responded to this basket 151 00:06:13,266 --> 00:06:15,100 with some earthy ingredients from the pantry, 152 00:06:15,100 --> 00:06:18,600 'cause I think that could be cool with the pork. 153 00:06:18,600 --> 00:06:20,166 Scott, this is special pot roast. 154 00:06:20,166 --> 00:06:22,467 I ate some of this this morning 155 00:06:22,467 --> 00:06:25,367 and it's made with pork shoulder as opposed to beef. 156 00:06:25,367 --> 00:06:26,800 It's spectacular. 157 00:06:29,266 --> 00:06:30,000 [Shenarri] I'm a vegan, but I know what I have to do to win this competition. 158 00:06:30,000 --> 00:06:32,266 [Shenarri] I'm a vegan, but I know what I have to do to win this competition. 159 00:06:32,266 --> 00:06:35,367 You know, I see the pot roast and I actually go for the meat. 160 00:06:35,367 --> 00:06:38,867 And I look at the escarole and I'm like, great, let's make it into a wrap. 161 00:06:38,867 --> 00:06:41,100 I grab capers, agave... 162 00:06:41,100 --> 00:06:42,066 Coming in hot. 163 00:06:42,066 --> 00:06:44,867 ...Dijon mustard, apricot jam and vinegar 164 00:06:44,867 --> 00:06:47,500 because I want to get my sauce started right away. 165 00:06:47,500 --> 00:06:48,634 Behind. 166 00:06:48,634 --> 00:06:50,367 And I also go ahead and fry off the capers 167 00:06:50,367 --> 00:06:52,367 to add a little bit more texture into the dish. 168 00:06:52,367 --> 00:06:54,467 Behind. 169 00:06:54,467 --> 00:06:56,867 [Scott] Shenarri, are you the chef to rep the east? 170 00:06:56,867 --> 00:06:59,266 You know, I'm a really good cook, I'm pretty fast, 171 00:06:59,266 --> 00:07:00,000 -and I'm here to show you guys what I got. -I love it. 172 00:07:00,000 --> 00:07:01,967 -and I'm here to show you guys what I got. -I love it. 173 00:07:01,967 --> 00:07:04,600 [Shenarri] I am the most qualified to represent the east. 174 00:07:04,600 --> 00:07:06,266 I'm not leaving here without that trophy. 175 00:07:06,266 --> 00:07:08,166 I've received all these accolades. 176 00:07:08,166 --> 00:07:10,867 I've been featured in the New York Times, 177 00:07:10,867 --> 00:07:12,634 Vogue, Thrillist, Eater. 178 00:07:14,100 --> 00:07:16,166 Sauce going. 179 00:07:16,166 --> 00:07:20,533 [Scott] I feel like East Coast chefs have this particular mentality 180 00:07:20,533 --> 00:07:23,000 that nothing is gonna get in their way of success. 181 00:07:23,000 --> 00:07:25,500 [Pepe] My restaurant, Cranes, earned a Michelin star. 182 00:07:25,500 --> 00:07:28,967 We do Japanese, Hispanese cuisine. 183 00:07:28,967 --> 00:07:30,000 I grew up in the outskirts of Barcelona. 184 00:07:30,000 --> 00:07:31,266 I grew up in the outskirts of Barcelona. 185 00:07:31,266 --> 00:07:34,500 But winning here will make me really say 186 00:07:34,500 --> 00:07:36,233 I belong to the East. 187 00:07:37,467 --> 00:07:39,166 I think I'm gonna use just the potatoes in the pot roast 188 00:07:39,166 --> 00:07:42,367 to do trinxat, a traditional Catalan dish. 189 00:07:42,367 --> 00:07:45,266 I'm doing sauteed escarole with potato 190 00:07:45,266 --> 00:07:47,367 and everything bagel dip trinxat 191 00:07:47,367 --> 00:07:49,166 and Manhattan butter sauce. 192 00:07:51,867 --> 00:07:53,634 [Alex] We have this everything bagel dip 193 00:07:53,634 --> 00:07:57,166 which has sesame, poppy seed, onion, 194 00:07:57,166 --> 00:07:58,600 but it's a yogurt base. 195 00:07:58,600 --> 00:08:00,000 -The yogurt is so tangy and kind of cutting. -I think it might be 196 00:08:00,000 --> 00:08:01,367 -The yogurt is so tangy and kind of cutting. -I think it might be 197 00:08:01,367 --> 00:08:03,967 a good accompaniment for the escarole. 198 00:08:03,967 --> 00:08:05,533 Chefs, less than 10 minutes to get it done. 199 00:08:08,734 --> 00:08:11,066 [Lee] I'm taking the pork from the pot roast 200 00:08:11,066 --> 00:08:14,066 and the escarole, I'm marrying those together 201 00:08:14,066 --> 00:08:16,266 with a quick sautee on mushrooms. 202 00:08:16,266 --> 00:08:18,700 Rendered out some bacon to help bring 203 00:08:18,700 --> 00:08:21,333 a little bit more smoky flavor to the dish. 204 00:08:23,367 --> 00:08:25,166 [Scott] I'm a little concerned about Elijah. 205 00:08:25,166 --> 00:08:27,166 He just spiralized that apple. 206 00:08:27,166 --> 00:08:29,367 He added a little bourbon, it's in the vacuum sealer, 207 00:08:29,367 --> 00:08:30,000 but there is eight minutes on the clock. 208 00:08:30,000 --> 00:08:31,367 but there is eight minutes on the clock. 209 00:08:31,367 --> 00:08:34,066 That's very East Coast to me. Pork with apple. 210 00:08:34,066 --> 00:08:37,734 -Chef Elijah, are you the chef that's gonna rep the east? -Absolutely. 211 00:08:37,734 --> 00:08:40,100 [Elijah] My motivation is to represent my hometown. 212 00:08:40,100 --> 00:08:41,233 Philly versus everybody. 213 00:08:41,233 --> 00:08:42,867 The city of Philadelphia's always shown me a lot of love 214 00:08:42,867 --> 00:08:45,266 and I would love to bring back a win for them. 215 00:08:45,266 --> 00:08:49,100 And I would love $50,000. [laughs] 216 00:08:49,100 --> 00:08:50,500 [Cassidee] What a feather in your cap 217 00:08:50,500 --> 00:08:52,367 to be the winner for your region. 218 00:08:52,367 --> 00:08:54,500 And then to also go on and be the best in the country? 219 00:08:54,500 --> 00:08:56,500 -[Cassidee] This is intense. -[Scott] That's intense. 220 00:08:56,500 --> 00:08:59,166 Part of my $50,000 would be spent making t-shirts 221 00:08:59,166 --> 00:09:00,000 explaining what I achieved and wearing them everywhere. 222 00:09:00,000 --> 00:09:02,500 explaining what I achieved and wearing them everywhere. 223 00:09:02,500 --> 00:09:04,867 -Put it on my ceiling. -Available now at alexguarnaschelli.com. 224 00:09:04,867 --> 00:09:08,100 -[all laughing] -You know, just for that, I'm gonna send you 225 00:09:08,100 --> 00:09:12,166 -a extra-small V-neck. -[all laughing] 226 00:09:13,266 --> 00:09:15,266 [Shenarri] Some miso broth in here. 227 00:09:15,266 --> 00:09:18,533 I represent so many different layers in the culinary world. 228 00:09:19,600 --> 00:09:22,266 I'm a black woman, I'm from the East Coast. 229 00:09:22,266 --> 00:09:23,600 I'm vegan. 230 00:09:23,600 --> 00:09:26,100 So it's really important to me that I win. 231 00:09:26,100 --> 00:09:28,700 The pot roast is softer than I expected. 232 00:09:28,700 --> 00:09:30,000 Needs something crunchy. 233 00:09:30,000 --> 00:09:30,266 Needs something crunchy. 234 00:09:30,266 --> 00:09:32,266 So, I add some breadcrumbs. 235 00:09:32,266 --> 00:09:34,333 We're looking for texture here. 236 00:09:37,967 --> 00:09:40,500 [Pepe] So now, I'm working on my Manhattan butter sauce 237 00:09:40,500 --> 00:09:42,000 and I'm tasting it, 238 00:09:42,000 --> 00:09:44,433 and damn, tastes delicious. 239 00:09:46,734 --> 00:09:48,967 [Cassidee] Lee is poaching eggs. 240 00:09:48,967 --> 00:09:51,000 How do you feel about poaching eggs with five minutes left 241 00:09:51,000 --> 00:09:54,266 -in a $50,000 round? Thoughts? -Not very good. 242 00:09:54,266 --> 00:09:57,266 [Alex] How is this possible that with this little time, 243 00:09:57,266 --> 00:09:59,467 you're fixated on something from the pantry 244 00:09:59,467 --> 00:10:00,000 that isn't from the basket? 245 00:10:00,000 --> 00:10:00,734 that isn't from the basket? 246 00:10:00,734 --> 00:10:02,867 [Lee] There's nothing better than a poached egg, 247 00:10:02,867 --> 00:10:06,166 especially to go with a pot roast stew. 248 00:10:06,166 --> 00:10:07,734 But I'm running out of time, 249 00:10:07,734 --> 00:10:11,100 and I know I need to celebrate the ingredients 250 00:10:11,100 --> 00:10:13,266 that are in the basket and get those in my dish. 251 00:10:14,734 --> 00:10:17,734 I'm looking at the clock, I'm definitely worried about the time 252 00:10:17,734 --> 00:10:19,333 and how fast it's going through. 253 00:10:27,100 --> 00:10:29,266 [Lee] I'm definitely worried about the time, 254 00:10:29,266 --> 00:10:30,967 I gotta make sure I'm getting 255 00:10:30,967 --> 00:10:33,867 all the ingredients in my basket into this dish. 256 00:10:33,867 --> 00:10:37,100 While my pot roast is stewing, I grab some sourdough. 257 00:10:37,100 --> 00:10:38,600 Who doesn't want to eat a stew 258 00:10:38,600 --> 00:10:41,533 with a nice piece of bread to soak up all the broth? 259 00:10:41,533 --> 00:10:43,734 All right, you got two minutes, chefs, I know you can do it. 260 00:10:46,367 --> 00:10:48,867 We're seeing something that we see a lot in the first round, 261 00:10:48,867 --> 00:10:52,100 which is the chefs simply don't believe that the clock's gonna run out. 262 00:10:52,100 --> 00:10:53,039 All right, guys, let's hustle. 263 00:10:53,039 --> 00:10:54,166 All right, guys, let's hustle. 264 00:10:54,166 --> 00:10:57,800 I get my tortillas on the grill 'cause I want them to get a little crisp on that. 265 00:10:58,967 --> 00:11:01,367 [Shenarri] I go ahead and lay the escarole leaves out 266 00:11:01,367 --> 00:11:03,433 so that I can make two wraps per plate. 267 00:11:05,500 --> 00:11:08,467 [Pepe] This potato trinxat usually calls for pine nuts 268 00:11:08,467 --> 00:11:12,100 because it adds depth of flavor and texture. 269 00:11:12,100 --> 00:11:14,100 -All right, let's do this. -[Cassidee] Come on. 270 00:11:14,100 --> 00:11:15,600 How are you feeling? 271 00:11:15,600 --> 00:11:17,600 -I'm feeling the heat. -[both laugh] 272 00:11:17,600 --> 00:11:20,600 The everything bagel dip will give this dish a creamy texture 273 00:11:20,600 --> 00:11:22,533 to help bring everything together. 274 00:11:22,533 --> 00:11:23,039 Chefs, you're down to one minute. This is it. 275 00:11:23,039 --> 00:11:24,900 Chefs, you're down to one minute. This is it. 276 00:11:30,266 --> 00:11:34,433 -Get it done, get it done. -This is it, East Coast. Let's do this. 277 00:11:35,600 --> 00:11:38,266 [Ted] All right, chefs, seal the deal here. 278 00:11:38,266 --> 00:11:41,467 -10, 9, 8, -Whoo. 279 00:11:41,467 --> 00:11:44,467 7, 6, 5, 280 00:11:44,467 --> 00:11:46,734 -Finish up. -4, 3, 281 00:11:46,734 --> 00:11:49,266 2, 1. 282 00:11:49,266 --> 00:11:51,266 -[Ted] Time's up. -Whoo! 283 00:11:51,266 --> 00:11:52,700 [Shenarri] How we doing, how we doing? 284 00:11:52,700 --> 00:11:53,039 [Lee] Give me a hug, give me a hug. Let's get it. Nice job, guy. 285 00:11:53,039 --> 00:11:55,533 [Lee] Give me a hug, give me a hug. Let's get it. Nice job, guy. 286 00:11:55,533 --> 00:11:57,867 -[Lee] All right, man. -Good job, y'all. 287 00:11:58,800 --> 00:12:01,367 -Right. -[Pepe] Super-fast. 288 00:12:01,367 --> 00:12:05,166 I'm gonna be honest with you, I think they are all very strong competitors. 289 00:12:05,166 --> 00:12:06,734 They know what they are doing. 290 00:12:09,266 --> 00:12:12,000 [Lee] Aw, man. I want that 50 grand so bad. 291 00:12:12,000 --> 00:12:14,233 So I'm gonna do my best and go at it. 292 00:12:21,066 --> 00:12:23,039 Chefs, you have arrived at the chopping block, 293 00:12:23,039 --> 00:12:23,500 Chefs, you have arrived at the chopping block, 294 00:12:23,500 --> 00:12:27,166 representing the elite of the East in our All-American Showdown. 295 00:12:27,166 --> 00:12:29,467 You opened up your appetizer basket and found 296 00:12:29,467 --> 00:12:31,367 a Pennsylvania pot roast, 297 00:12:31,367 --> 00:12:33,600 escarole, everything bagel dip, 298 00:12:33,600 --> 00:12:35,166 and a Manhattan. 299 00:12:35,166 --> 00:12:37,000 Chef Lee, tell us what you did. 300 00:12:37,000 --> 00:12:39,367 So I did a little pot roast and escarole stew. 301 00:12:39,367 --> 00:12:42,867 I have mushrooms, bacon, little poached eggs, 302 00:12:42,867 --> 00:12:44,066 and some sourdough toast. 303 00:12:44,066 --> 00:12:45,800 So, my restaurant Bolete, 304 00:12:45,800 --> 00:12:48,867 we've been nominated two times for Outstanding Restaurant through the James Beard. 305 00:12:48,867 --> 00:12:51,266 And there's nothing that means more to me 306 00:12:51,266 --> 00:12:53,039 to be representing Pennsylvania and the East. 307 00:12:53,039 --> 00:12:53,967 to be representing Pennsylvania and the East. 308 00:12:53,967 --> 00:12:56,266 [Scott] I think you have good development of flavor in this dish. 309 00:12:56,266 --> 00:13:00,100 -Thank you. -But you went a little heavy handed with the smoked bacon. 310 00:13:00,100 --> 00:13:01,634 It takes over everything. 311 00:13:01,634 --> 00:13:03,266 Got it. 312 00:13:03,266 --> 00:13:06,000 I think my impulse would've been similar, 313 00:13:06,000 --> 00:13:09,100 to get some earthy mushrooms and shallots from the pantry. 314 00:13:09,100 --> 00:13:11,066 For me, that was the dish. 315 00:13:11,066 --> 00:13:14,634 And then, the egg and the toast feel not necessarily needed. 316 00:13:14,634 --> 00:13:15,967 Okay. 317 00:13:15,967 --> 00:13:18,800 You gotta be careful that what you choose from the pantry 318 00:13:18,800 --> 00:13:22,867 -to bolster the basket, doesn't eclipse it. -Got it. 319 00:13:22,867 --> 00:13:23,039 [Cassidee] Yeah. The fattiness from the yolk is weighing down these flavors. 320 00:13:23,039 --> 00:13:27,266 [Cassidee] Yeah. The fattiness from the yolk is weighing down these flavors. 321 00:13:27,266 --> 00:13:29,600 But I like the texture of the pork. 322 00:13:29,600 --> 00:13:31,700 And it was cooked all the way through and the fat was rendered, 323 00:13:31,700 --> 00:13:33,867 so it was easy to eat and very tasty. 324 00:13:33,867 --> 00:13:36,166 -Thank you. -[Ted] Thank you, Chef. 325 00:13:36,166 --> 00:13:37,800 Chef Pepe, what did you create? 326 00:13:37,800 --> 00:13:40,700 My dish is a grilled escarole 327 00:13:40,700 --> 00:13:42,533 with pot roast trinxat, 328 00:13:42,533 --> 00:13:45,533 which is a Catalan preparation which means "wrapped potato". 329 00:13:45,533 --> 00:13:47,734 And also I did a Manhattan butter sauce. 330 00:13:47,734 --> 00:13:50,500 I think the browning of the escarole 331 00:13:50,500 --> 00:13:52,867 and then the fact that it tastes like butter... 332 00:13:55,367 --> 00:13:57,533 ...it's an elegant sophistication that I rarely see 333 00:13:57,533 --> 00:13:59,800 in a 20-minute round. 334 00:13:59,800 --> 00:14:03,333 I can tell you the only thing I never want you to do again... 335 00:14:04,533 --> 00:14:06,233 ...is pick up an orange. 336 00:14:07,266 --> 00:14:10,333 My whole mouth tastes like orange right now. 337 00:14:11,100 --> 00:14:13,634 [Scott] Yeah. That zest is very assertive. 338 00:14:13,634 --> 00:14:17,166 Maybe the opportunity could've been for a little bit of that zest 339 00:14:17,166 --> 00:14:19,367 inside the actual butter sauce and then strained out. 340 00:14:19,367 --> 00:14:20,500 Thank you. 341 00:14:20,500 --> 00:14:22,266 [Cassidee] I'm gonna have to disagree with them. 342 00:14:22,266 --> 00:14:23,039 I loved the orange. 343 00:14:23,039 --> 00:14:24,734 I loved the orange. 344 00:14:24,734 --> 00:14:29,000 -Orange and escarole in my mind, are a good pair. -Thank you. 345 00:14:29,000 --> 00:14:30,634 [Scott] I like the butter sauce with the Manhattan. 346 00:14:30,634 --> 00:14:32,066 I think that's really clever. 347 00:14:32,066 --> 00:14:33,600 And I love that you didn't use the pork. 348 00:14:33,600 --> 00:14:34,867 I like that you used a vegetable. 349 00:14:36,100 --> 00:14:38,867 -Chef Pepe, thank you. -Thank you, thank you. 350 00:14:38,867 --> 00:14:40,166 Chef Shenarri, tell us about your dish. 351 00:14:40,166 --> 00:14:42,066 Today, I have prepared for you 352 00:14:42,066 --> 00:14:44,000 stuffed pot roast escarole 353 00:14:44,000 --> 00:14:46,533 with Dijon-Manhattan cream. 354 00:14:47,467 --> 00:14:49,634 I'm surprised how light this dish is. 355 00:14:49,634 --> 00:14:52,867 The Dijon mustard with the Manhattan, brilliant. 356 00:14:52,867 --> 00:14:53,039 The pork was light. 357 00:14:53,039 --> 00:14:55,367 The pork was light. 358 00:14:55,367 --> 00:14:57,367 I'm tasting, I'm seeing, I'm experiencing 359 00:14:57,367 --> 00:14:59,867 all of the basket ingredients, so well done. 360 00:14:59,867 --> 00:15:01,700 Thank you, Chef. 361 00:15:01,700 --> 00:15:05,100 The use of the fried capers helps you so much 362 00:15:05,100 --> 00:15:08,634 because it adds these bursts of salt, 363 00:15:08,634 --> 00:15:13,266 that I think really picks up the yogurt in the everything bagel dip. 364 00:15:13,266 --> 00:15:16,867 I love the way that Dijon mustard kind of lifts up that pork as well. 365 00:15:16,867 --> 00:15:18,100 But... 366 00:15:19,266 --> 00:15:21,266 ...there's a little bit of that residual fat in the pork 367 00:15:21,266 --> 00:15:22,634 that's kind of congealed. 368 00:15:22,634 --> 00:15:23,039 I think a few minutes stewed inside the oven 369 00:15:23,039 --> 00:15:25,600 I think a few minutes stewed inside the oven 370 00:15:25,600 --> 00:15:28,533 with some kind of sauce would've kinda taken this to, 371 00:15:28,533 --> 00:15:29,700 to a little bit of a different level. 372 00:15:29,700 --> 00:15:31,867 -Do you eat meat? -[Shenarri] No. 373 00:15:31,867 --> 00:15:35,266 I'm vegan, so some of the ingredients can be a little intimidating. 374 00:15:35,266 --> 00:15:37,367 But I'm here to definitely challenge myself 375 00:15:37,367 --> 00:15:39,000 and see how far I can go. 376 00:15:39,000 --> 00:15:40,867 -Chef Shenarri, thank you. -Thank you. 377 00:15:40,867 --> 00:15:42,100 [Ted] Finally, Chef Elijah. 378 00:15:42,100 --> 00:15:46,700 So, I actually made a, uh, PA Dutch-inspired tostada. 379 00:15:46,700 --> 00:15:50,467 Chef, I gotta tell you, this is, this is, like, delicious. 380 00:15:50,467 --> 00:15:53,039 I want, like, six of these. I think the apples are a great touch. 381 00:15:53,039 --> 00:15:53,600 I want, like, six of these. I think the apples are a great touch. 382 00:15:53,600 --> 00:15:56,500 The texture of the escarole on the bottom is beautiful. 383 00:15:56,500 --> 00:16:01,266 The five spice in the pork, it's a really nice touch and it's subtle. 384 00:16:01,266 --> 00:16:04,600 There's such a sophistication with your flavor profiles. 385 00:16:04,600 --> 00:16:06,700 -It's really impressive. -Thank you. 386 00:16:06,700 --> 00:16:09,367 I absolutely adore what you did with the escarole. 387 00:16:09,367 --> 00:16:13,266 It really brings out all of the wonderful things of escarole 388 00:16:13,266 --> 00:16:14,600 and it eats really, really well. 389 00:16:14,600 --> 00:16:15,867 But... 390 00:16:16,967 --> 00:16:20,066 ...the garlic in the everything bagel dip crema 391 00:16:20,066 --> 00:16:22,734 is overpowering for me. 392 00:16:22,734 --> 00:16:23,039 Sometimes I get stuck on presentation. 393 00:16:23,039 --> 00:16:24,600 Sometimes I get stuck on presentation. 394 00:16:24,600 --> 00:16:27,533 I take a slight issue with the way you built your building. 395 00:16:28,367 --> 00:16:30,467 One bite is pure tortilla, 396 00:16:30,467 --> 00:16:33,500 one bite is apple and sauce and poppy, 397 00:16:33,500 --> 00:16:37,600 one bit is a big mound of pork and escarole. 398 00:16:37,600 --> 00:16:40,800 You needed to take more time to assemble this, quite simply. 399 00:16:40,800 --> 00:16:42,367 I understand. 400 00:16:42,367 --> 00:16:43,867 Chef Elijah, thank you. 401 00:16:45,467 --> 00:16:49,000 [Lee] I really wanna represent the East and I hope that all the flavors 402 00:16:49,000 --> 00:16:51,066 shine through enough to get me on to the next round. 403 00:16:52,100 --> 00:16:53,039 [Pepe] The use of orange to me makes sense, 404 00:16:53,039 --> 00:16:54,100 [Pepe] The use of orange to me makes sense, 405 00:16:54,100 --> 00:16:56,700 but maybe my hand went too heavy into it, so, 406 00:16:56,700 --> 00:16:58,266 I mean, 407 00:16:58,266 --> 00:17:00,867 I get it and I understand it and I respect it, of course. 408 00:17:14,734 --> 00:17:18,533 So, whose dish is on the chopping block? 409 00:17:28,867 --> 00:17:31,734 Chef Lee, you've been chopped. Judges? 410 00:17:31,734 --> 00:17:33,367 [Scott] Chef, what you made for us was lovely. 411 00:17:33,367 --> 00:17:36,634 But really, you focused more on the pantry ingredients 412 00:17:36,634 --> 00:17:38,500 as oppose to the basket ingredients, 413 00:17:38,500 --> 00:17:40,734 and the smoked bacon really became 414 00:17:40,734 --> 00:17:41,405 the major flavor profile throughout your dish, 415 00:17:41,405 --> 00:17:43,266 the major flavor profile throughout your dish, 416 00:17:43,266 --> 00:17:45,967 -and so we have to chop you. -Got it. 417 00:17:45,967 --> 00:17:47,367 Well, thanks for having me. 418 00:17:47,367 --> 00:17:48,867 Thank you, Chef. Thanks so much. 419 00:17:48,867 --> 00:17:51,367 [Lee] This win would've been huge, uh, 420 00:17:51,367 --> 00:17:52,734 to bring it back to Pennsylvania. 421 00:17:52,734 --> 00:17:55,634 Even though I lost, I think I did get to showcase 422 00:17:55,634 --> 00:17:57,734 what the East Coast has to bring 423 00:17:57,734 --> 00:18:00,100 and I'm excited to get back home and back cooking. 424 00:18:06,600 --> 00:18:09,166 [Ted] Chef Elijah, Chef Pepe, Chef Shenarri. 425 00:18:09,166 --> 00:18:11,405 Can you bring your next level skills 426 00:18:11,405 --> 00:18:11,634 Can you bring your next level skills 427 00:18:11,634 --> 00:18:13,867 -to this entree round? -Absolutely. 428 00:18:13,867 --> 00:18:15,634 -Do you know who I am? -That's what I'm here for. 429 00:18:15,634 --> 00:18:18,266 We'll soon see. Baskets are here. 430 00:18:20,500 --> 00:18:21,734 Open them up. 431 00:18:22,500 --> 00:18:25,166 -Wow. -It's alive. Okay. [laughs] 432 00:18:25,166 --> 00:18:26,266 Okay. 433 00:18:27,166 --> 00:18:29,367 -[laughs] -[Ted] There you go, 434 00:18:29,367 --> 00:18:32,266 -live lobsters. -I wanna touch that. 435 00:18:32,266 --> 00:18:34,166 -[Ted] Avoid the claws. -Okay. 436 00:18:34,166 --> 00:18:37,000 [Ted] You've also got New England clam chowder... 437 00:18:37,000 --> 00:18:38,734 -Beautiful. -Some eggplant. 438 00:18:38,734 --> 00:18:40,066 [Ted] ...graffiti eggplant... 439 00:18:40,066 --> 00:18:41,405 [Elijah] I can make clam chowder and lobster work, 440 00:18:41,405 --> 00:18:42,367 [Elijah] I can make clam chowder and lobster work, 441 00:18:42,367 --> 00:18:44,734 but eggplant might be a little tricky. 442 00:18:44,734 --> 00:18:46,800 ...and horseradish. 443 00:18:47,367 --> 00:18:49,266 30 minutes to plan and plate. 444 00:18:50,634 --> 00:18:52,367 Clock starts now. 445 00:18:52,367 --> 00:18:53,533 [Scott] Go get them, chefs. 446 00:18:57,066 --> 00:18:59,734 I'm the best chef in the East because I'm the future 447 00:18:59,734 --> 00:19:01,100 of the food in the East. 448 00:19:01,100 --> 00:19:02,500 Okay. 449 00:19:02,500 --> 00:19:04,166 Looking at all of these ingredients, 450 00:19:04,166 --> 00:19:06,600 even though the lobster's kicking and screaming, 451 00:19:06,600 --> 00:19:09,467 I'm thinking, why not make a pasta? 452 00:19:09,467 --> 00:19:11,405 I'm going to make clam chowder alfredo 453 00:19:11,405 --> 00:19:12,266 I'm going to make clam chowder alfredo 454 00:19:12,266 --> 00:19:15,166 with lobster and fried eggplant. 455 00:19:15,166 --> 00:19:19,266 My mom works really hard to make sure that we're able to pursue our dreams, 456 00:19:19,266 --> 00:19:22,166 so with $50,000, I'd really like to pay off her mortgage 457 00:19:22,166 --> 00:19:24,467 so that she can sit back and relax for a little bit. 458 00:19:26,734 --> 00:19:29,266 So, Shenarri evidently electing to use the tails. 459 00:19:29,266 --> 00:19:32,533 And I see she has spaghetti, I'm excited to see that. 460 00:19:34,634 --> 00:19:37,367 [Elijah] I'm the best chef in the East because I've put in the time, 461 00:19:37,367 --> 00:19:40,166 I've trained for it, and my food does the talking. 462 00:19:40,166 --> 00:19:41,405 I'm gonna make butter-poached lobster 463 00:19:41,405 --> 00:19:42,166 I'm gonna make butter-poached lobster 464 00:19:42,166 --> 00:19:45,266 with caramelized eggplant horseradish puree, 465 00:19:45,266 --> 00:19:48,066 and clam chowder and lobster roe emulsion. 466 00:19:48,066 --> 00:19:51,266 [Cassidee] I think the chowder is a bit of a layup ingredient 467 00:19:51,266 --> 00:19:54,533 you start with your bacon, your clams, your potato, your cream. 468 00:19:55,634 --> 00:19:57,634 All of those are delicious together. 469 00:19:57,634 --> 00:20:00,867 For me, the odd man out is the eggplant. 470 00:20:00,867 --> 00:20:03,266 [Elijah] So I slice the eggplant and begin to cook them down 471 00:20:03,266 --> 00:20:05,500 with a little bit of olive oil and brown sugar 472 00:20:05,500 --> 00:20:07,533 to speed up the caramelization. 473 00:20:07,533 --> 00:20:09,367 It's all about having clean, fresh flavors. 474 00:20:09,367 --> 00:20:11,405 [Alex] I would do an eggplant boat 475 00:20:11,405 --> 00:20:11,867 [Alex] I would do an eggplant boat 476 00:20:11,867 --> 00:20:13,867 roasted with fresh herbs, 477 00:20:13,867 --> 00:20:16,066 with, like, a creamy lobster 478 00:20:16,066 --> 00:20:18,066 and horseradish filled situation. 479 00:20:19,066 --> 00:20:21,166 Elijah shells his lobster raw 480 00:20:21,166 --> 00:20:23,367 and is melting half a pound of butter on the stove 481 00:20:23,367 --> 00:20:24,867 and is gonna poach it. 482 00:20:24,867 --> 00:20:26,500 [Elijah] I mean, it's the world to me to represent the East, 483 00:20:26,500 --> 00:20:28,600 we are competitive and we like winners. 484 00:20:28,600 --> 00:20:32,500 A lobster is a little tricky to cook, you do not want to overcook it. 485 00:20:32,500 --> 00:20:34,867 [Alex] You can bake them, you can stuff them, 486 00:20:34,867 --> 00:20:37,734 however, I always cook the lobster whole. 487 00:20:38,634 --> 00:20:40,967 [Pepe] I have been welcomed to this country 488 00:20:40,967 --> 00:20:41,405 and I want to embrace 489 00:20:41,405 --> 00:20:42,734 and I want to embrace 490 00:20:42,734 --> 00:20:44,734 my new culture, my new home, 491 00:20:44,734 --> 00:20:48,634 with my region of Catalonia. 492 00:20:48,634 --> 00:20:51,634 I'm doing a grilled lobster with sauteed graffiti eggplant 493 00:20:51,634 --> 00:20:53,967 and a clam chowder vinaigrette 494 00:20:53,967 --> 00:20:57,266 with a lobster sauce. 495 00:20:57,266 --> 00:21:00,266 For my sauce, I add brandy white wine and spices. 496 00:21:00,266 --> 00:21:03,500 Strain it over and then add veal jus to it. 497 00:21:03,500 --> 00:21:05,066 All right. 498 00:21:05,066 --> 00:21:08,000 I'm gonna see how these East Coast chefs are doing with an East Coast basket. 499 00:21:10,967 --> 00:21:11,405 -Don't stop cooking. I know you don't wanna hear from me, -[laughs] 500 00:21:11,405 --> 00:21:12,967 -Don't stop cooking. I know you don't wanna hear from me, -[laughs] 501 00:21:12,967 --> 00:21:14,867 what's your little master plan here? 502 00:21:14,867 --> 00:21:17,500 Uh, so I'm making a pasta with some lobster 503 00:21:17,500 --> 00:21:21,100 and then I'm gonna do some, uh, fried, uh, eggplant on top. 504 00:21:21,100 --> 00:21:22,233 [Alex] I love that. 505 00:21:23,100 --> 00:21:26,100 -So, little cream sauce? Lobster? -Yeah. 506 00:21:27,066 --> 00:21:29,367 [Alex] I don't know about your New York hustle, 507 00:21:29,367 --> 00:21:32,266 -but I'm getting the New York attitude, and I like it. -[laughs] 508 00:21:32,266 --> 00:21:33,367 Thank you, thank you. 509 00:21:33,367 --> 00:21:36,367 [Alex] Elijah, how are we? Ooh, you have the egg sac 510 00:21:36,367 --> 00:21:38,166 -Oh, yeah. -inside the lobster, you gonna use that? 511 00:21:38,166 --> 00:21:39,500 Absolutely. 512 00:21:39,500 --> 00:21:41,405 -You shelled the lobster raw? -Yes. 513 00:21:41,405 --> 00:21:41,900 -You shelled the lobster raw? -Yes. 514 00:21:44,000 --> 00:21:47,100 -This is the East Coast grit coming through. -Mmm-hmm. 515 00:21:47,100 --> 00:21:49,867 -How are we, chefs? Don't stop cooking. -Good, ma'am. 516 00:21:49,867 --> 00:21:52,066 [Alex] I love what you did, that little flair 517 00:21:52,066 --> 00:21:54,467 of keeping the tail piece on, that is so elegant. 518 00:21:54,467 --> 00:21:56,600 -[Alex] Get the eggplant cooking. -Thank you. 519 00:21:56,600 --> 00:21:57,900 [Alex] Let me tell you. 520 00:21:58,533 --> 00:22:00,500 Unlike any other group of chefs, 521 00:22:00,500 --> 00:22:03,533 the East Coast chefs, they could not wait to kick me out of there. 522 00:22:03,533 --> 00:22:05,867 You have that effect on people as well, Alex. 523 00:22:05,867 --> 00:22:08,867 -[laughs] -Can't seem to get rid of you, though, hard as I try. 524 00:22:08,867 --> 00:22:10,333 [laughs] 525 00:22:13,500 --> 00:22:16,533 [Pepe speaking] 526 00:22:19,166 --> 00:22:20,367 And I add a bit of horseradish. 527 00:22:20,367 --> 00:22:22,734 Then I do the clam chowder vinaigrette, 528 00:22:22,734 --> 00:22:24,967 so that flavor of that vinaigrette and the eggplant 529 00:22:24,967 --> 00:22:26,467 gets a harmony into them. 530 00:22:26,467 --> 00:22:29,166 [Alex] Horseradish with those vinegary notes, 531 00:22:29,166 --> 00:22:32,734 I would literally do, like, a lobster roll with, like, a horseradish mayonnaise. 532 00:22:32,734 --> 00:22:36,066 And breaded and deep-fried eggplant fingers. 533 00:22:37,266 --> 00:22:39,000 [Shenarri] I incorporate the horseradish 534 00:22:39,000 --> 00:22:41,405 into a wet batter for the eggplant. 535 00:22:41,405 --> 00:22:42,500 into a wet batter for the eggplant. 536 00:22:42,500 --> 00:22:46,066 Chickpea flour is something that I always use with my vegan cooking. 537 00:22:46,066 --> 00:22:49,500 It adds, like, a little extra crisp to your fry. 538 00:22:49,500 --> 00:22:51,634 Put the eggplant into the fryer, 539 00:22:51,634 --> 00:22:54,967 because I want to get it super crispy. 540 00:22:54,967 --> 00:22:57,533 I pull the lobster out of the water 541 00:22:57,533 --> 00:23:01,233 and looks like the lobster that people cook in seafood restaurants. 542 00:23:02,166 --> 00:23:04,367 I'm in here. I'm in the game. 543 00:23:04,367 --> 00:23:06,734 The struggle. [chuckles] 544 00:23:06,734 --> 00:23:08,734 If I had this lobster, I would certainly shock it, 545 00:23:08,734 --> 00:23:10,266 make it easy to remove from the shell. 546 00:23:10,266 --> 00:23:11,405 And I might give it a bit of a grill. 547 00:23:11,405 --> 00:23:12,867 And I might give it a bit of a grill. 548 00:23:12,867 --> 00:23:15,166 [Pepe] I wanna get the taste, I wanna grill them 549 00:23:15,166 --> 00:23:17,533 very high heat on the pan. 550 00:23:18,867 --> 00:23:22,000 Elijah, you have two minutes left, let's go. 551 00:23:22,000 --> 00:23:24,533 [Elijah] Still time to finish my clam chowder lobster roe sauce. 552 00:23:24,533 --> 00:23:28,867 So I added to the ice, I got to add air and volume. 553 00:23:28,867 --> 00:23:32,066 You know what Elijah's gunning to do? Not finish plating. 554 00:23:32,066 --> 00:23:35,467 -Elijah, you've got a minute here, let's go. -[Elijah] I'll be there. 555 00:23:35,467 --> 00:23:38,100 Pepe is plating like a madman. 556 00:23:43,000 --> 00:23:44,734 [Alex] Let's do this. 557 00:23:44,734 --> 00:23:46,900 -[Scott] Let's go, chefs, come on, get it done. -Come on, guys. 558 00:23:49,967 --> 00:23:51,734 [Alex] Elijah's in the pantry. 559 00:23:51,734 --> 00:23:55,367 -Four ingredients, 10 seconds, plate stuff. -Oh, my God. 560 00:23:55,367 --> 00:23:57,166 -7 seconds, Elijah. -[Ted] 10, 9, 561 00:23:57,166 --> 00:24:00,634 8, 7, 6, 562 00:24:00,634 --> 00:24:04,000 5, 4, 3, 563 00:24:04,000 --> 00:24:07,433 2, 1. Time's up. 564 00:24:12,967 --> 00:24:14,734 Do we still have the Manhattans? 565 00:24:14,734 --> 00:24:16,634 That was actually my first time even, like, 566 00:24:17,266 --> 00:24:18,867 dealing with a lobster. 567 00:24:18,867 --> 00:24:22,734 So, I think I just learned a lot in about 30 minutes. 568 00:24:22,734 --> 00:24:26,500 [Elijah] I came here to win, so anything less than that will be disappointing. 569 00:24:26,500 --> 00:24:28,800 East's the best region in the country, so, gotta represent. 570 00:24:35,634 --> 00:24:36,533 [kitchen timer ticking] 571 00:24:43,100 --> 00:24:44,900 Chefs, you brought East Coast hustle 572 00:24:44,900 --> 00:24:46,000 to that entree round 573 00:24:46,000 --> 00:24:47,800 as you pulled together lobster, 574 00:24:48,367 --> 00:24:49,967 New England clam chowder, 575 00:24:49,967 --> 00:24:51,467 graffiti eggplants 576 00:24:51,467 --> 00:24:53,467 and horseradish. 577 00:24:53,467 --> 00:24:55,533 Chef Elijah, please tell us about your dish. 578 00:24:55,533 --> 00:24:57,967 So, I went with the idea of, like, a lobsters and mash. 579 00:24:57,967 --> 00:24:59,634 You know, a play off of bangers and mash. 580 00:24:59,634 --> 00:25:00,734 So I tied together the eggplant, uh, 581 00:25:00,734 --> 00:25:03,467 caramelized it with horseradish and potato. 582 00:25:03,467 --> 00:25:05,967 I used the clam chowder as a sauce with the roe 583 00:25:05,967 --> 00:25:08,059 and then butter-poached the lobster with a little chili and fennel. 584 00:25:08,059 --> 00:25:09,066 and then butter-poached the lobster with a little chili and fennel. 585 00:25:11,700 --> 00:25:12,800 [Alex] Hmm. 586 00:25:14,800 --> 00:25:17,100 I love that you used the lobster roe. 587 00:25:17,100 --> 00:25:21,166 With so little time, to use both the meat and the roe, 588 00:25:21,166 --> 00:25:23,066 I mean, that's how you play the Chopped game. 589 00:25:23,367 --> 00:25:24,634 Thank you, Chef. 590 00:25:24,634 --> 00:25:26,734 You know, the flavor on the lobster's delicious. 591 00:25:26,734 --> 00:25:28,967 I really like the fat that it's sitting in. 592 00:25:28,967 --> 00:25:30,467 But this puree... 593 00:25:30,467 --> 00:25:32,967 That eggplant, I don't feel like was cooked out enough. 594 00:25:32,967 --> 00:25:34,634 It still has that little bit of bitterness... 595 00:25:35,367 --> 00:25:36,266 Thank you, Chef. 596 00:25:36,266 --> 00:25:38,059 [Cassidee] Chef Elijah, you definitely used 597 00:25:38,059 --> 00:25:38,100 [Cassidee] Chef Elijah, you definitely used 598 00:25:38,100 --> 00:25:39,967 all of the ingredients in your basket, 599 00:25:39,967 --> 00:25:42,734 and each individually you can taste them. 600 00:25:42,734 --> 00:25:46,166 I'm not sure they necessarily all mesh well together on the plate here. 601 00:25:46,166 --> 00:25:49,467 And I'm sure this is not the presentation that you were expecting. 602 00:25:49,467 --> 00:25:52,166 But again, 30 minutes, that's impressive. 603 00:25:53,100 --> 00:25:54,467 Thank you, Chef Elijah. 604 00:25:54,467 --> 00:25:56,266 Next up, Chef Pepe. 605 00:25:56,266 --> 00:25:57,800 [Pepe] It's a grilled lobster 606 00:25:57,800 --> 00:26:00,867 with a sauteed eggplant and clam chowder 607 00:26:00,867 --> 00:26:02,734 with a touch of horseradish 608 00:26:02,734 --> 00:26:06,100 and a lobster bill demi-glace sauce. 609 00:26:06,100 --> 00:26:08,059 [Alex] It's interesting because the eggplant is very meaty. 610 00:26:08,059 --> 00:26:08,634 [Alex] It's interesting because the eggplant is very meaty. 611 00:26:08,634 --> 00:26:10,533 So we have this lobster that's sweet, 612 00:26:10,533 --> 00:26:12,734 and then there's this meat sauce, 613 00:26:12,734 --> 00:26:13,900 and I love that. 614 00:26:13,900 --> 00:26:15,467 Simultaneously, 615 00:26:15,467 --> 00:26:20,900 you've put chicken flavors and beef flavors on lobster. 616 00:26:23,166 --> 00:26:25,166 And the lobster's like, "What happened?" 617 00:26:26,166 --> 00:26:28,266 Yeah, I can't help but be looking for miso 618 00:26:28,266 --> 00:26:30,734 inside that eggplant, Chef, for some reason. 619 00:26:30,734 --> 00:26:33,000 I just feel like that would really bring it all together. 620 00:26:33,000 --> 00:26:34,166 Not getting the horseradish, 621 00:26:34,166 --> 00:26:35,967 and maybe that's the reason why. 622 00:26:36,700 --> 00:26:38,059 But I think that the lobster's gorgeous. 623 00:26:38,059 --> 00:26:39,000 But I think that the lobster's gorgeous. 624 00:26:39,000 --> 00:26:41,166 It's cooked beautifully. 625 00:26:41,166 --> 00:26:44,634 The eggplant chowder threw me off a little bit. 626 00:26:44,634 --> 00:26:46,367 It's just kind of out on its own, 627 00:26:46,367 --> 00:26:49,367 like, "Hey, I'm over here. I was in the basket." 628 00:26:49,367 --> 00:26:52,967 The rest of the plate, really, really, really nice. 629 00:26:52,967 --> 00:26:54,266 Thank you. 630 00:26:54,266 --> 00:26:57,634 Chef, what makes you the best chef to represent the East? 631 00:26:57,634 --> 00:26:59,734 [Pepe] I've opened 10 restaurants. 632 00:26:59,734 --> 00:27:02,467 And now opening my own in Washington D.C. 633 00:27:02,467 --> 00:27:04,467 and in one year got a Michelin star. 634 00:27:04,467 --> 00:27:06,533 It's been a fantastic story so far. 635 00:27:06,900 --> 00:27:08,059 [Scott] Wow. 636 00:27:08,059 --> 00:27:08,100 [Scott] Wow. 637 00:27:08,100 --> 00:27:09,467 Thank you, Chef Pepe. 638 00:27:09,467 --> 00:27:10,734 Next up, Chef Shenarri. 639 00:27:10,734 --> 00:27:14,000 Today I've made for you a clam chowder alfredo 640 00:27:14,000 --> 00:27:17,867 with some fried eggplant and lobster. 641 00:27:17,867 --> 00:27:21,967 [Ted] And what makes you the best candidate for "Chef of the East"? 642 00:27:21,967 --> 00:27:24,467 You know, I'm fearless, I'm hungry for it, 643 00:27:24,467 --> 00:27:26,467 I'll cook meat, I'll crack lobsters, 644 00:27:26,467 --> 00:27:28,266 whatever it takes. 645 00:27:28,266 --> 00:27:31,900 Uh... I don't even know where to start. 646 00:27:31,900 --> 00:27:35,000 You know, traditionally, an alfredo is really simple. 647 00:27:35,000 --> 00:27:37,634 Pasta water, butter, Parmesan cheese. 648 00:27:37,634 --> 00:27:38,059 And I just feel like you didn't do that. 649 00:27:38,059 --> 00:27:39,000 And I just feel like you didn't do that. 650 00:27:39,000 --> 00:27:40,100 I felt like you added cream 651 00:27:40,100 --> 00:27:41,800 and you kept adding cream to it. 652 00:27:41,800 --> 00:27:44,533 And this is really thick. 653 00:27:44,533 --> 00:27:46,867 -I agree. You said alfredo. -Yes... 654 00:27:46,867 --> 00:27:48,967 I got cilantro and I was like, "What?" 655 00:27:48,967 --> 00:27:51,467 I almost, you know, I overheated like an old car. 656 00:27:51,467 --> 00:27:52,867 -You know? -[softly] Yeah. 657 00:27:52,867 --> 00:27:56,000 And I wish you had strained the chowder 658 00:27:56,000 --> 00:27:58,467 because I don't like the chunks of potato in there. 659 00:27:58,467 --> 00:28:01,166 But I like that the eggplant functions 660 00:28:01,166 --> 00:28:03,000 like a broiled Parmesan cheese crisp 661 00:28:03,000 --> 00:28:05,166 would function in another context. 662 00:28:05,166 --> 00:28:07,533 I love how you just dove right into the lobster. 663 00:28:07,533 --> 00:28:08,059 Fearless, definitely like an East Coast chick. 664 00:28:08,059 --> 00:28:10,867 Fearless, definitely like an East Coast chick. 665 00:28:10,867 --> 00:28:13,467 But I think it was a hair overcooked, 666 00:28:13,467 --> 00:28:15,000 but it was seasoned very nicely. 667 00:28:15,000 --> 00:28:16,433 Thank you, Chef. 668 00:28:18,000 --> 00:28:19,900 [Ted] Okay, based on your entrees, 669 00:28:19,900 --> 00:28:21,266 now the judges must decide 670 00:28:21,266 --> 00:28:23,634 which two East Coast culinary greats 671 00:28:23,634 --> 00:28:26,100 will duel it out in dessert. 672 00:28:26,100 --> 00:28:28,100 [Shenarri] You know, I took this time off away from work, 673 00:28:28,100 --> 00:28:30,166 away from my friends and family and home, 674 00:28:30,166 --> 00:28:32,100 so I can't come back empty-handed. 675 00:28:32,100 --> 00:28:34,066 I have to bring back this win. 676 00:28:39,467 --> 00:28:40,333 [kitchen timer ticking] 677 00:28:47,266 --> 00:28:48,900 In this exacting test of skill, 678 00:28:48,900 --> 00:28:51,266 even the smallest mistakes matter. 679 00:28:51,266 --> 00:28:53,967 So, whose dish is on the chopping block? 680 00:29:01,000 --> 00:29:02,967 Chef Elijah, you've been chopped. 681 00:29:02,967 --> 00:29:04,066 Judges? 682 00:29:04,066 --> 00:29:07,066 Chef Elijah, clearly you have a wonderful resume. 683 00:29:07,066 --> 00:29:08,333 You have lots of talent. 684 00:29:08,867 --> 00:29:10,634 Your lobster was delicious. 685 00:29:10,634 --> 00:29:12,554 Unfortunately, your presentation fell flat, 686 00:29:12,554 --> 00:29:13,533 Unfortunately, your presentation fell flat, 687 00:29:13,533 --> 00:29:16,533 your eggplant puree was undercooked 688 00:29:16,533 --> 00:29:17,734 and hard to eat. 689 00:29:17,734 --> 00:29:19,533 So we're gonna have to chop you. 690 00:29:19,533 --> 00:29:20,533 Thank you. 691 00:29:20,533 --> 00:29:21,800 You know, it wasn't my best dish 692 00:29:21,800 --> 00:29:24,266 and deserved to get chopped, so... 693 00:29:24,266 --> 00:29:26,166 You know, if your execution isn't up to par, 694 00:29:26,166 --> 00:29:27,634 then you don't make it. 695 00:29:32,900 --> 00:29:34,467 Chef Shenarri, Chef Pepe. 696 00:29:34,467 --> 00:29:37,533 One of you will be representing the East in our finale. 697 00:29:37,533 --> 00:29:38,867 Who's it gonna be? 698 00:29:38,867 --> 00:29:40,734 It's gonna be me, because I've been training all my life for this. 699 00:29:40,734 --> 00:29:42,554 Well, I'm a East Coast girl through and through. 700 00:29:42,554 --> 00:29:42,634 Well, I'm a East Coast girl through and through. 701 00:29:42,634 --> 00:29:43,634 I got this. 702 00:29:43,634 --> 00:29:45,800 Well, to win it all, prepare yourselves 703 00:29:45,800 --> 00:29:49,166 for whatever surprises the dessert basket may have in store. 704 00:29:52,634 --> 00:29:54,000 They're all yours. 705 00:29:55,900 --> 00:29:57,467 Um... a cake. 706 00:29:57,467 --> 00:30:00,066 [Ted] You've got a Boston cream pie. 707 00:30:00,066 --> 00:30:01,266 Okay. 708 00:30:01,266 --> 00:30:03,166 With a Boston cream pie, I feel the dessert is already done. 709 00:30:03,166 --> 00:30:04,266 Blueberries! 710 00:30:04,266 --> 00:30:06,967 I'm excited to see blueberries, those are my friends. 711 00:30:06,967 --> 00:30:09,266 -[Ted] Scrapple. -[Pepe] Scrapple? 712 00:30:09,266 --> 00:30:10,467 I never see this in my life. 713 00:30:10,467 --> 00:30:11,634 And coffee syrup. 714 00:30:11,634 --> 00:30:12,554 Some coffee syrup? Okay, 715 00:30:12,554 --> 00:30:14,533 Some coffee syrup? Okay, 716 00:30:14,533 --> 00:30:17,333 Thirty minutes to sweeten your chances of victory. 717 00:30:18,533 --> 00:30:19,800 Clock starts now. 718 00:30:20,900 --> 00:30:21,967 And they're off. 719 00:30:23,867 --> 00:30:26,967 Whoever wins here is going to the 50,000 dollar finale. 720 00:30:26,967 --> 00:30:29,066 They've got a chance at a huge payday. 721 00:30:29,066 --> 00:30:34,166 [Cassidee] Chef Pepe, he's bringing this chill, professional vibe. 722 00:30:34,166 --> 00:30:35,867 You wouldn't think he was competing right now. 723 00:30:36,634 --> 00:30:38,100 Chef Shenarri is a go-getter. 724 00:30:38,100 --> 00:30:39,967 She is very East Coast. 725 00:30:39,967 --> 00:30:41,100 Behind. 726 00:30:41,100 --> 00:30:42,554 Very sure of herself, and very excited to be here. 727 00:30:42,554 --> 00:30:43,900 Very sure of herself, and very excited to be here. 728 00:30:44,367 --> 00:30:45,467 "Pork stock." 729 00:30:45,467 --> 00:30:47,634 Pork, pork, pork and pork. Okay. 730 00:30:47,634 --> 00:30:50,467 The only thing that really throws me off is scrapple. 731 00:30:50,467 --> 00:30:54,066 It reminds me of a sweet pork sausage pie 732 00:30:54,066 --> 00:30:55,467 that I used to eat growing up. 733 00:30:55,467 --> 00:30:58,100 So I'm going to make a scrapple patty 734 00:30:58,100 --> 00:31:01,066 with a Boston cream fruit compote 735 00:31:01,066 --> 00:31:03,367 and a little bit of toasted pistachios. 736 00:31:03,367 --> 00:31:05,266 Well, judges, Eastern Pennsylvanians 737 00:31:05,266 --> 00:31:06,967 think scrapple is scrumptious. 738 00:31:06,967 --> 00:31:08,233 How about you? 739 00:31:08,233 --> 00:31:11,266 I feel like scrapple is like the East Coast version of canned ham. 740 00:31:11,266 --> 00:31:12,533 I like scrapple. 741 00:31:12,533 --> 00:31:12,554 For me it's just like a breakfast sausage. 742 00:31:12,554 --> 00:31:15,066 For me it's just like a breakfast sausage. 743 00:31:15,066 --> 00:31:17,266 [Shenarri] I add coffee syrup to the scrapple because 744 00:31:17,266 --> 00:31:19,266 I want to just pack in those flavors. 745 00:31:19,266 --> 00:31:21,634 And then for my compote 746 00:31:21,634 --> 00:31:23,166 I get some blueberries into a pot 747 00:31:23,166 --> 00:31:25,467 and some strawberries into a separate pot 748 00:31:25,467 --> 00:31:28,634 because I don't want the strawberries to overpower the blueberries. 749 00:31:28,634 --> 00:31:30,634 I add lemon juice and coffee syrup. 750 00:31:30,634 --> 00:31:33,900 Syrup's great. Coffee syrup? Hmm. 751 00:31:35,000 --> 00:31:37,967 Pepe has brought the heat. I see the techniques. 752 00:31:37,967 --> 00:31:39,967 But, you know, I'm just as good. 753 00:31:39,967 --> 00:31:41,900 Hmm. Fire. 754 00:31:43,266 --> 00:31:44,967 [Pepe] Shenarri's a very strong candidate 755 00:31:44,967 --> 00:31:46,634 throughout all the competition 756 00:31:46,634 --> 00:31:49,166 so I don't expect any less of her for this round. 757 00:31:49,967 --> 00:31:51,266 With a Boston cream pie, 758 00:31:51,266 --> 00:31:54,166 the first idea comes to me is to do a mousse. 759 00:31:54,166 --> 00:31:56,967 I'm making a Boston pie mousse 760 00:31:56,967 --> 00:31:58,266 with coffee foam 761 00:31:58,266 --> 00:32:00,166 and scrapple tuile. 762 00:32:01,166 --> 00:32:03,266 [Scott] Coffee syrup is very Rhode Island. 763 00:32:03,266 --> 00:32:05,000 It's kind of a sweet syrup. 764 00:32:05,000 --> 00:32:07,166 I mean, you would use it the same way you would use chocolate syrup. 765 00:32:07,166 --> 00:32:09,634 [Pepe] I'm working on my coffee syrup foam 766 00:32:09,634 --> 00:32:12,100 so I can melt my gelatin into it 767 00:32:12,100 --> 00:32:12,554 and cool it down as soon as possible. 768 00:32:12,554 --> 00:32:14,333 and cool it down as soon as possible. 769 00:32:15,266 --> 00:32:19,100 I don't think it's gross, but scrapple is not my thing. 770 00:32:19,100 --> 00:32:21,533 But I'm gonna do a tuile out of it. 771 00:32:21,533 --> 00:32:22,900 So, I'm taking my scrapple, 772 00:32:22,900 --> 00:32:26,000 I'm adding bit of butter, sugar and and flour. 773 00:32:26,000 --> 00:32:27,634 And I throw it into the oven. 774 00:32:30,800 --> 00:32:33,967 [Alex] I would cook the blueberries down with the scrapple, 775 00:32:33,967 --> 00:32:35,967 nuts and the coffee syrup 776 00:32:35,967 --> 00:32:38,100 and do like, a scrapple baklava. 777 00:32:38,100 --> 00:32:40,367 [Scott] I would do a play on a tiramisu. 778 00:32:40,367 --> 00:32:42,554 Because toasted coffee syrup, toasted pasty cream... 779 00:32:42,554 --> 00:32:42,900 Because toasted coffee syrup, toasted pasty cream... 780 00:32:42,900 --> 00:32:44,634 I like your idea better than mine. 781 00:32:44,634 --> 00:32:46,266 Wait. Can we mark that tape? 782 00:32:46,266 --> 00:32:48,867 Because I'm never gonna hear that again. 783 00:32:48,867 --> 00:32:52,467 [Shenarri] I decided to make cake pop with the cream pie. 784 00:32:52,467 --> 00:32:56,000 So, I break it down and I add in some flour 785 00:32:56,000 --> 00:32:57,634 and a little bit of cornstarch. 786 00:32:57,634 --> 00:32:58,967 I need to win this round 787 00:32:58,967 --> 00:33:00,734 so that I can represent the East 788 00:33:00,734 --> 00:33:03,100 and win the entire competition. 789 00:33:04,967 --> 00:33:07,533 Pepe put half the Boston cream pie in the blender 790 00:33:07,533 --> 00:33:10,467 with, and get this, nothing. 791 00:33:10,467 --> 00:33:12,554 Hey, Pepe, what are you doing with what you've got in the blender there? 792 00:33:12,554 --> 00:33:13,367 Hey, Pepe, what are you doing with what you've got in the blender there? 793 00:33:13,367 --> 00:33:15,166 I wanna blend it to do like a mousse. 794 00:33:15,166 --> 00:33:17,533 [Alex] I don't think a Chopped contestant 795 00:33:17,533 --> 00:33:20,533 should turn a cake, that's actually a pie, into a mousse. 796 00:33:20,533 --> 00:33:21,467 Thoughts? 797 00:33:21,467 --> 00:33:23,533 I feel so uncomfortable and sweaty. 798 00:33:23,533 --> 00:33:25,266 Please turn the blender off. 799 00:33:25,266 --> 00:33:27,634 [Pepe] I can hear Alex on the back complaining 800 00:33:27,634 --> 00:33:29,266 about me putting it in the blender. 801 00:33:29,266 --> 00:33:31,533 Let me do this. I know what I'm doing. 802 00:33:31,533 --> 00:33:32,867 Everybody breathe with me. 803 00:33:32,867 --> 00:33:34,800 All right. 804 00:33:34,800 --> 00:33:37,900 Not only does Pepe have the Boston cream pie in a blender, 805 00:33:37,900 --> 00:33:40,533 but he also has tuile in the oven, 806 00:33:40,533 --> 00:33:42,554 and it is completely raw still. 807 00:33:42,554 --> 00:33:43,367 and it is completely raw still. 808 00:33:43,367 --> 00:33:44,734 And I'm not sure it's gonna make it. 809 00:33:44,734 --> 00:33:45,967 [Pepe] I'm checking on my tuile 810 00:33:45,967 --> 00:33:47,266 and it's not cooking on time. 811 00:33:47,266 --> 00:33:48,734 This is not looking good. 812 00:33:49,734 --> 00:33:51,900 He's taking it out of the oven and in a pan. 813 00:33:51,900 --> 00:33:55,066 If this tuile doesn't cook, I'm gonna get chopped. 814 00:33:57,467 --> 00:33:58,367 [kitchen timer ticking] 815 00:34:04,367 --> 00:34:06,000 [Scott] Pepe has scrapple tuile 816 00:34:06,000 --> 00:34:08,867 and it is completely raw still. 817 00:34:08,867 --> 00:34:10,166 And I'm not sure it's gonna make it. 818 00:34:10,166 --> 00:34:12,700 If you have raw flour, you gotta cook it out. 819 00:34:12,700 --> 00:34:15,367 He's taken it out of the oven and in a pan. 820 00:34:15,367 --> 00:34:18,100 I only have the scrapple in my tuile, so it has to be perfect. 821 00:34:20,266 --> 00:34:21,867 [Shenarri] So, I grab the ring mold 822 00:34:21,867 --> 00:34:25,634 and I compress the scrapple at the bottom of the bowl. 823 00:34:27,166 --> 00:34:29,233 Pepe, you got a little over a minute left. 824 00:34:30,166 --> 00:34:30,997 [Pepe] My foam is cool and I charge it... 825 00:34:30,997 --> 00:34:32,700 [Pepe] My foam is cool and I charge it... 826 00:34:32,700 --> 00:34:35,100 Pepe, what are you putting in the iSi? 827 00:34:35,100 --> 00:34:37,600 Uh... coffee... cream? 828 00:34:37,600 --> 00:34:40,367 We are at the final minute here, folks. 829 00:34:40,367 --> 00:34:43,000 He gets one issue with that whipped cream canister... 830 00:34:43,000 --> 00:34:44,066 -I know. -...he is sunk. 831 00:34:46,800 --> 00:34:47,867 Come on, you can do it. 832 00:34:52,800 --> 00:34:54,467 [Pepe] Looking into the scrapple tuile, 833 00:34:54,467 --> 00:34:56,000 some parts are fully cooked, 834 00:34:56,000 --> 00:34:57,066 overcooked, 835 00:34:57,066 --> 00:34:59,233 so I'm gonna have to pick the right pieces. 836 00:35:01,367 --> 00:35:02,634 [Ted] 30 seconds, folks. 837 00:35:08,800 --> 00:35:12,734 [Scott] Come on, Chef Shenarri! Get it done. 838 00:35:12,734 --> 00:35:15,467 [Shenarri] My cake pops are not coming out how I want them to 839 00:35:15,467 --> 00:35:17,533 so, you know, it's time to improvise. 840 00:35:17,533 --> 00:35:20,100 So I just whipped the cream off of them instead. 841 00:35:20,634 --> 00:35:22,166 Let's go, East Coast! 842 00:35:22,166 --> 00:35:24,800 Final seconds of the final round, chefs! 843 00:35:25,367 --> 00:35:28,967 Ten, nine, eight, seven... 844 00:35:28,967 --> 00:35:30,367 -[nervous muttering] -[Ted] ...six... 845 00:35:30,367 --> 00:35:30,997 five, four, three, 846 00:35:30,997 --> 00:35:33,533 five, four, three, 847 00:35:33,533 --> 00:35:35,700 two, one... 848 00:35:35,700 --> 00:35:36,900 Time's up. 849 00:35:36,900 --> 00:35:39,166 [clapping and cheering] 850 00:35:39,166 --> 00:35:40,634 -I surrender. -[all laughing] 851 00:35:41,467 --> 00:35:43,000 I surrender the dessert. 852 00:35:43,000 --> 00:35:45,000 You know, it didn't start how I wanted it to, 853 00:35:45,000 --> 00:35:47,166 but I think I put my all into this dish 854 00:35:47,166 --> 00:35:49,734 and hopefully it's a 50,000 dollar dessert. 855 00:35:50,867 --> 00:35:53,600 I feel good about the creativity that I put into the dish. 856 00:35:53,600 --> 00:35:56,066 Not so with the execution of it. 857 00:36:05,100 --> 00:36:07,800 Chef Shenarri, Chef Pepe, with your sights set 858 00:36:07,800 --> 00:36:09,533 on the All-American Showdown finale, 859 00:36:09,533 --> 00:36:11,100 you opened up your dessert baskets 860 00:36:11,100 --> 00:36:13,800 and found a Boston cream pie, 861 00:36:13,800 --> 00:36:17,166 blueberries, scrapple, and coffee syrup. 862 00:36:17,166 --> 00:36:18,100 Chef Shenarri. 863 00:36:18,100 --> 00:36:20,000 I've made a scrapple patty 864 00:36:20,000 --> 00:36:21,700 with a little bit of Boston cream, 865 00:36:21,700 --> 00:36:24,700 a fruit compote with both strawberries and blueberries 866 00:36:24,700 --> 00:36:27,867 along with toasted pistachios and some lemon zest. 867 00:36:29,100 --> 00:36:30,997 [Cassidee] The compote with the scrapple is a nice combination. 868 00:36:30,997 --> 00:36:32,367 [Cassidee] The compote with the scrapple is a nice combination. 869 00:36:32,367 --> 00:36:35,600 But the cream is a little off-putting for me 870 00:36:35,600 --> 00:36:37,233 from a textural standpoint. 871 00:36:38,166 --> 00:36:39,967 I wanna start with your presentation. 872 00:36:40,634 --> 00:36:42,266 The fact that you budgeted time 873 00:36:42,266 --> 00:36:45,700 to plate something so sleekly, 874 00:36:45,700 --> 00:36:46,900 I really appreciate it. 875 00:36:46,900 --> 00:36:48,700 -It's beautiful. -Thank you, Chef. 876 00:36:48,700 --> 00:36:50,967 I think visually, though, the scrapple, 877 00:36:50,967 --> 00:36:54,166 I want it to be like, a streusel, and then a scrapple. 878 00:36:54,166 --> 00:36:56,266 It's almost like, "Just kidding." 879 00:36:56,266 --> 00:36:59,467 But I like the way you fortified it with the coffee syrup. 880 00:36:59,467 --> 00:37:00,367 Thank you, Chef. 881 00:37:00,367 --> 00:37:00,997 Chef, this is giving me a little bit 882 00:37:00,997 --> 00:37:01,700 Chef, this is giving me a little bit 883 00:37:01,700 --> 00:37:04,100 more breakfast vibe than dessert vibe. 884 00:37:04,100 --> 00:37:07,000 And I'm not necessarily discerning any of the coffee syrup. 885 00:37:07,000 --> 00:37:08,800 The best thing on the plate are the strawberries, 886 00:37:08,800 --> 00:37:12,500 the blueberries, I think you did a great job of utilizing those. 887 00:37:12,500 --> 00:37:13,900 Thank you, Chef. 888 00:37:13,900 --> 00:37:16,266 Chef, what have you learned about yourself during this competition? 889 00:37:16,266 --> 00:37:18,600 I learned that I'm very fearless 890 00:37:18,600 --> 00:37:21,266 and I really brought the New York grit. 891 00:37:21,266 --> 00:37:23,367 And I'm not limited with my cooking. 892 00:37:23,367 --> 00:37:25,367 Yeah, you got a lot to be proud of, Chef. 893 00:37:25,367 --> 00:37:26,367 -Yeah. -Thank you. 894 00:37:26,367 --> 00:37:27,800 Thank you, Chef Shenarri. 895 00:37:27,800 --> 00:37:29,367 Finally, Chef Pepe. 896 00:37:29,367 --> 00:37:30,997 We're gonna find a Boston pie mousse 897 00:37:30,997 --> 00:37:31,867 We're gonna find a Boston pie mousse 898 00:37:31,867 --> 00:37:34,700 with an elevated coffee foam, 899 00:37:34,700 --> 00:37:36,166 sauteed blueberries 900 00:37:36,166 --> 00:37:38,800 and a scrapple tuile. 901 00:37:38,800 --> 00:37:41,333 -So this is the scrapple? -It is, Chefs. 902 00:37:44,533 --> 00:37:47,166 I like the addition of the pork in the blueberry. 903 00:37:47,166 --> 00:37:49,700 I think it kinda brings the blueberry forward. 904 00:37:49,700 --> 00:37:53,700 The mousse is texturally maybe a little tacky for my taste, 905 00:37:53,700 --> 00:37:58,266 but I think the tuile was just the right amount of scrapple for this dessert. 906 00:37:58,266 --> 00:37:59,800 Yeah, I love the tuile. 907 00:37:59,800 --> 00:38:00,997 I think the tuile is spectacular. 908 00:38:00,997 --> 00:38:01,533 I think the tuile is spectacular. 909 00:38:02,166 --> 00:38:04,266 The mousse I'm a little torn on. 910 00:38:04,266 --> 00:38:07,166 Taking a cake and putting it inside a blender 911 00:38:07,166 --> 00:38:09,533 does not a mousse make. 912 00:38:09,533 --> 00:38:11,367 No, definitely no. 913 00:38:11,367 --> 00:38:13,467 [Alex sighs] Fine. In terms of creativity, 914 00:38:13,467 --> 00:38:16,000 the scrapple tuile is the most creative thing I've eaten 915 00:38:16,000 --> 00:38:19,066 in this entire competition today. 916 00:38:19,066 --> 00:38:21,967 It's a shame I have to tell you that my tuile is... 917 00:38:22,533 --> 00:38:24,166 really burnt. 918 00:38:24,166 --> 00:38:28,367 And I don't know that the Boston cream pie in the blender was the move. 919 00:38:28,367 --> 00:38:30,500 Your risks were big, 920 00:38:30,500 --> 00:38:30,997 and some of them paid off and straight-up for me, some of them didn't. 921 00:38:30,997 --> 00:38:33,533 and some of them paid off and straight-up for me, some of them didn't. 922 00:38:34,700 --> 00:38:37,166 Okay. Three rounds down. 923 00:38:37,166 --> 00:38:39,066 -Thank you, Chefs. -Thank you. 924 00:38:43,066 --> 00:38:45,467 Judges, both of these East Coast aces 925 00:38:45,467 --> 00:38:48,600 brought so much experience and nuance to the plates. 926 00:38:48,600 --> 00:38:50,367 [Cassidee] Okay, appetizer. 927 00:38:50,367 --> 00:38:51,367 [Alex] Such finesse. 928 00:38:51,367 --> 00:38:55,367 I especially loved Pepe's Manhattan butter sauce, 929 00:38:55,367 --> 00:38:58,266 but the orange zest took the vegetable filling 930 00:38:58,266 --> 00:39:00,700 to a sweet-ish place for me. 931 00:39:00,700 --> 00:39:00,997 Yeah, the zest wasn't working for me at all. 932 00:39:00,997 --> 00:39:03,533 Yeah, the zest wasn't working for me at all. 933 00:39:03,533 --> 00:39:05,800 Chef Shenarri gave us something similar, right? 934 00:39:05,800 --> 00:39:08,500 The stuffed escarole with that Pennsylvania pot roast... 935 00:39:08,500 --> 00:39:10,533 There was so much great flavor. 936 00:39:10,533 --> 00:39:12,867 Yeah, her Dijon Manhattan sauce 937 00:39:12,867 --> 00:39:14,800 really brightened up that dish. 938 00:39:17,266 --> 00:39:20,367 I though Chef Shenarri's entree lacked creativity. 939 00:39:20,367 --> 00:39:24,533 [Scott] Yeah, and I didn't get a big extraction of flavor from that lobster 940 00:39:24,533 --> 00:39:27,166 and the rest of the pasta that she had created. 941 00:39:27,166 --> 00:39:30,533 In Chef Pepe's main course, he gave us a really beautiful 942 00:39:30,533 --> 00:39:30,997 plate of that roasted lobster tail. 943 00:39:30,997 --> 00:39:33,000 plate of that roasted lobster tail. 944 00:39:33,000 --> 00:39:36,900 Just the way he fabricated it, sauteed it in butter, then finished it on a grill. 945 00:39:36,900 --> 00:39:40,367 I agree, but I really didn't like that Pepe went to the pantry 946 00:39:40,367 --> 00:39:45,100 and took veal demi-glace and chicken stock and added it to lobster. 947 00:39:45,100 --> 00:39:48,000 Lobster is one of the noblest ingredients on the east coast. 948 00:39:48,000 --> 00:39:50,967 But I wouldn't take away from the precision of his cooking. 949 00:39:50,967 --> 00:39:51,900 Agree. 950 00:39:56,066 --> 00:39:59,367 So, whose dish is on the chopping block? 951 00:40:10,166 --> 00:40:14,166 Chef Shenarri, you've been chopped. Judges? 952 00:40:14,166 --> 00:40:16,100 [Alex] Chef Shenarri, we sure appreciated having you 953 00:40:16,100 --> 00:40:18,500 cook here with us in the Chopped kitchen. 954 00:40:18,500 --> 00:40:21,800 For the main course, we loved the crispy eggplant, 955 00:40:21,800 --> 00:40:24,700 but the pasta cookery and the fact that the lobster 956 00:40:24,700 --> 00:40:29,367 was a little bit overworked and overcooked, it wasn't inviting to eat. 957 00:40:29,367 --> 00:40:30,997 For your dessert, your presentation was stunning, 958 00:40:30,997 --> 00:40:32,000 For your dessert, your presentation was stunning, 959 00:40:32,000 --> 00:40:36,000 but leaned more towards a breakfast than an actual dessert. 960 00:40:36,000 --> 00:40:38,867 -And so we had to chop you. -Thank you, chefs. 961 00:40:40,066 --> 00:40:42,634 -[whispers] Good luck. [chuckles] -Thank you. Thanks. 962 00:40:42,634 --> 00:40:45,700 You know, I'm just very grateful to even be here, 963 00:40:45,700 --> 00:40:49,000 working alongside a Michelin Star Chef. 964 00:40:49,000 --> 00:40:50,600 The hardest part about this moment is, 965 00:40:50,600 --> 00:40:53,066 obviously, not going home with $50,000. 966 00:40:56,066 --> 00:41:00,100 Then that means, Chef Pepe, you are the Chopped champion. How does that feel? 967 00:41:00,100 --> 00:41:00,997 Awesome, awesome. It feels super good. 968 00:41:00,997 --> 00:41:03,000 Awesome, awesome. It feels super good. 969 00:41:03,000 --> 00:41:06,100 We loved what you did, just really good cooking. 970 00:41:06,100 --> 00:41:09,266 Your years of cooking at a high caliber really came through today. 971 00:41:09,266 --> 00:41:10,800 Excellent job. 972 00:41:10,800 --> 00:41:14,000 [Pepe] Now I have achieved to earn my Michelin Star for my restaurant 973 00:41:14,000 --> 00:41:15,734 and to win Chopped by myself, 974 00:41:15,734 --> 00:41:18,066 I'm bringing this win back home east. 975 00:41:21,600 --> 00:41:25,166 [narrator] Four champions from four corners of the country. 976 00:41:25,166 --> 00:41:28,100 There's a cold front coming in from the north. 977 00:41:28,100 --> 00:41:29,634 [Pepe] I'm the beast from the east. 978 00:41:30,600 --> 00:41:30,997 I'm bringing the heat from the south. 979 00:41:30,997 --> 00:41:32,467 I'm bringing the heat from the south. 980 00:41:34,000 --> 00:41:39,166 The sun might rise in the east, but it sets in the west. 981 00:41:39,166 --> 00:41:42,600 They're perfection, they're the best in the country. 982 00:41:42,600 --> 00:41:44,967 [Alex] Technique has to be spot-on, execution spot-on. 983 00:41:44,967 --> 00:41:47,967 Everybody wants it more, everybody's that much closer. 984 00:41:47,967 --> 00:41:49,700 This is bananas. 985 00:41:49,700 --> 00:41:53,533 [man] $50,000 on the line, I cannot lose. 986 00:41:53,533 --> 00:41:56,266 This is the Chopped all-American showdown.