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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.
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00:00:06,467 --> 00:00:08,500
[woman 1] Good food
comes from more
than just big cities.
4
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-[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.
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[Lee Chizmar] Three James
Beard nominations.
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00:00:23,700 --> 00:00:25,867
[Hosea Rosenberg]
Winner of Top Chef season 5.
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[man 2] Anything
that's short of perfection
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00:00:27,166 --> 00:00:28,867
is just not good
enough for me.
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[woman 4] This time, I'm gonna
take it all the way.
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[woman 4] This time, I'm gonna
take it all the way.
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[Ted] With $50,000
and American pride
at stake,
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00:00:35,367 --> 00:00:38,266
this is the Chopped
All-American showdown.
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[woman 1] This person
better be gritty.
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[woman 2] Northerners
are tough,
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- they get through everything.
-[man 1] My southern roots
are kicking in
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- like a crazy person.
-[Ted] United in their hunger
for victory...
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Well, I'm about
to spread my wings and fly.
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[man 2] We're not gonna
give away 50 grand,
you gotta earn it.
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[Lee] You definitely have
to crush it or be crushed.
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-This is not pretty.
-So what are you making?
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[woman 3 in sing-song voice]
I don't know what to do.
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[woman 3 in sing-song voice]
I don't know what to do.
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-Oh, my God.
-[man 3] My hands
are shaking.
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They should've walked
into this kitchen ready to go.
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-[man 4] Oh, no.
-Is he gonna make it?
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[man 5] Let's do it.
Let's do it.
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[man 6] Somebody's going
home, make sure it's not you.
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[Lee] Am I one
of the best chefs
in the country?
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I wouldn't bet against me.
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This tournament
is the elite chefs
of the East Coast.
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I'm Lee Chizmar,
the chef, owner
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of four restaurants
in the Lehigh Valley.
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of four restaurants
in the Lehigh Valley.
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Here we go.
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We've been nominated
for three James Beard Awards
40
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and Conde Nast
Best Restaurants
in the World.
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Think we got it.
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I grew up playing football.
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It's where I got
my competitive spirit.
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00:01:42,967 --> 00:01:45,233
You definitely have
to crush it or be crushed.
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00:01:49,000 --> 00:01:50,967
[Elijah Milligan]
Since my early 20s,
I've been considered
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one of the best chefs
in Philadelphia.
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Crushing it.
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I'm Elijah Milligan.
I'm executive chef
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from Philadelphia,
Pennsylvania.
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00:01:57,500 --> 00:02:00,000
At 22, I was executive chef
at Stateside,
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At 22, I was executive chef
at Stateside,
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and then one restaurant
on the Philadelphia Magazine
Top 50 Restaurant List.
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I've been featured
in Forbes, Food & Wine,
Vanity Fair.
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Definitely repping East Coast,
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representing Philly.
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Making it nice.
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The bragging rights
would be super dope.
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[Shenarri] I'm an innovator
when it comes to the vegan
food scene
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at the young age of 28.
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I'm one of the most
recognized vegan chefs
in the entire country.
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My name is Shenarri Freeman.
I'm the executive chef
of Cadence, New York.
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Cadence is known for vegan
soul food and southern food
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Cadence is known for vegan
soul food and southern food
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and was named one
of the New York Times'
Top 50 Restaurants.
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And I've been named
the Rising Chef Star
of the Year b y Esquire.
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The East Coast food scene,
there's a lot of competition.
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I've gotten a lot of accolades
and I'm the hungriest chef.
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[Pepe Moncayo]
My name is Pepe Moncayo.
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I am the chef, partner
at Cranes in Washington, DC,
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where I have earned
a Michelin star.
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This is a paella.
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I was born and raised
in Spain, but my wife and I
moved to the US.
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I belong to a new wave
of chefs.
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I belong to a new wave
of chefs.
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Indeed, there's a lot
of beautiful influences
in the East Coast.
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I'm on fire.
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And I'm fairly new
into this country.
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So it's an honor for me
to represent the east
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of the United States
in this competition.
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-[Ted] Hello, chefs.
-Hello, Ted.
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00:03:17,367 --> 00:03:21,266
-Hey, Ted.
-You four represent an elite
East Coast contingent
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here for our All-American
Showdown.
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Whoever takes this battle
will win a coveted spot
in the tournament finale,
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where you'll be going up
against chefs from the north,
south and west.
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00:03:30,000 --> 00:03:32,533
where you'll be going up
against chefs from the north,
south and west.
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At stake, $50,000.
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Whoo, man.
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$50,000 is on the line.
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I know the judges
are gonna be tough.
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[Ted] Baskets are here.
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Open up your
appetizer baskets.
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-What?
-These might look familiar.
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-Stew or something?
-[Ted] You've got
Pennsylvania pot roast.
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Okay.
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Oh, man.
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-[Ted] Escarole.
-I can work with that.
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00:03:58,166 --> 00:04:00,000
-[Ted] Everything bagel dip.
-Everything bagel
dip? [laughs]
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-[Ted] Everything bagel dip.
-Everything bagel
dip? [laughs]
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[Ted] And a Manhattan.
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My favorite city. [laughs]
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I'm excited about one
of these ingredients,
for sure.
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20 minutes is as short
as it sounds.
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Clock starts now.
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[Scott Conant] Let's go,
chefs, let's go.
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Oh, my gosh.
Look at that hustle.
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[Shenarri] Excuse me.
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[Alex Guarnaschelli]
There's an East Coast
energy to these ingredients
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and I'm hoping that
the chefs will bring
a little bit
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of their geography
to these dishes.
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00:04:27,066 --> 00:04:29,533
Alex, Scott, you are joined
by a special guest judge,
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00:04:29,533 --> 00:04:30,000
the executive chef
at Blackberry Farm,
Cassidee Dabney.
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00:04:30,000 --> 00:04:32,533
the executive chef
at Blackberry Farm,
Cassidee Dabney.
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-Welcome, Cassidee.
-Thanks for having me, guys.
This is fun.
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[Ted] Cassidee, I know
you grew up all over the US,
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but you also spent
a significant part
of that time in New England.
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Do you have a soft spot
for East Coast cuisine?
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I do, actually.
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I spent my very first
four years of cooking
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at the Four Seasons in Boston.
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And my expectations
for these chefs
are pretty high.
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I mean, we're looking
at Michelin star,
James Beard, 50 Best.
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[Scott] I agree.
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00:04:57,367 --> 00:05:00,000
There's a tremendous amount
of respect for chefs who have
those accolades.
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There's a tremendous amount
of respect for chefs who have
those accolades.
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And they come in with that
East Coast attitude.
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00:05:03,867 --> 00:05:06,700
[Lee] My family came
to this country in the 1600s
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and we dropped our roots
all over Pennsylvania.
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And I wanna show the rest
of America what it means
to be from the east.
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When I see the pot roast
and the escarole,
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I start thinking
a braised dish.
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I'm making a pot roast
and escarole stew
with a poached egg.
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14 years ago, my wife and I
opened Bolete.
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We've been nominated
for two Outstanding
Restaurant awards.
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We've been nominated
for two Outstanding
Restaurant awards.
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The best of the east is here
and I'm ready
for this challenge.
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[Alex] So, this Manhattan,
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a classic Manhattan
with whiskey, sweet vermouth
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00:05:40,867 --> 00:05:44,066
and Maraschino cherries
with a dash of bitters.
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[Scott] Was actually created
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for Winston Churchill's mother
back in the late 1800s.
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It just doesn't feel
like a mom cocktail
to me, you know?
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Those Brits. [laughs]
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They, uh, they go hard.
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I see a Manhattan
and my first thought is,
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this would be a really good
sauce or glaze.
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this would be a really good
sauce or glaze.
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00:06:01,867 --> 00:06:06,100
I looked at the everything
bagel spiced yogurt
as almost like a crema.
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00:06:06,100 --> 00:06:08,600
So, I'm making a Pennsylvania
Dutch-inspired tostada.
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Feeling good.
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00:06:09,867 --> 00:06:13,266
[Alex] I like the way Elijah
has responded to this basket
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with some earthy
ingredients from the pantry,
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'cause I think that could
be cool with
the pork.
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Scott, this is special
pot roast.
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I ate some of this
this morning
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and it's made with pork
shoulder as opposed to beef.
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It's spectacular.
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[Shenarri] I'm a vegan,
but I know what I have to do
to win this competition.
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[Shenarri] I'm a vegan,
but I know what I have to do
to win this competition.
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You know, I see
the pot roast and I
actually go for the meat.
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And I look at the escarole
and I'm like, great,
let's make it into a wrap.
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I grab capers, agave...
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Coming in hot.
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...Dijon mustard,
apricot jam and vinegar
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because I want to get
my sauce started right away.
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Behind.
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00:06:48,634 --> 00:06:50,367
And I also go ahead
and fry off the capers
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to add a little bit
more texture into the dish.
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Behind.
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00:06:54,467 --> 00:06:56,867
[Scott] Shenarri, are you
the chef to rep the east?
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00:06:56,867 --> 00:06:59,266
You know, I'm a really
good cook, I'm pretty fast,
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-and I'm here to show
you guys what I got.
-I love it.
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-and I'm here to show
you guys what I got.
-I love it.
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[Shenarri] I am the most
qualified to represent
the east.
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00:07:04,600 --> 00:07:06,266
I'm not leaving here
without that trophy.
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00:07:06,266 --> 00:07:08,166
I've received
all these accolades.
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00:07:08,166 --> 00:07:10,867
I've been featured
in the New York Times,
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00:07:10,867 --> 00:07:12,634
Vogue, Thrillist, Eater.
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Sauce going.
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00:07:16,166 --> 00:07:20,533
[Scott] I feel like East Coast
chefs have this
particular mentality
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00:07:20,533 --> 00:07:23,000
that nothing is gonna
get in their way of success.
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00:07:23,000 --> 00:07:25,500
[Pepe] My restaurant, Cranes,
earned a Michelin star.
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00:07:25,500 --> 00:07:28,967
We do Japanese,
Hispanese cuisine.
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00:07:28,967 --> 00:07:30,000
I grew up in the outskirts
of Barcelona.
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00:07:30,000 --> 00:07:31,266
I grew up in the outskirts
of Barcelona.
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00:07:31,266 --> 00:07:34,500
But winning here will make me
really say
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00:07:34,500 --> 00:07:36,233
I belong to the East.
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00:07:37,467 --> 00:07:39,166
I think I'm gonna
use just the potatoes
in the pot roast
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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.
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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,
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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
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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.
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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.
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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.
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00:08:52,367 --> 00:08:54,500
And then to also go on
and be the best
in the country?
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00:08:54,500 --> 00:08:56,500
-[Cassidee] This is intense.
-[Scott] That's intense.
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00:08:56,500 --> 00:08:59,166
Part of my $50,000
would be spent making t-shirts
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00:08:59,166 --> 00:09:00,000
explaining what I achieved
and wearing them everywhere.
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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]
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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.