1
00:00:01,600 --> 00:00:03,266
-[Star Maye] Go, Nashville!
-I'd still take Charleston.
2
00:00:03,266 --> 00:00:06,700
[Ted Allen] Four Southern
chefs take their turn
with the mystery baskets.
3
00:00:06,700 --> 00:00:08,166
[Maye] I'm a Deep South girl.
4
00:00:08,166 --> 00:00:10,767
Southern cooking is to feel
the love, the passion.
5
00:00:10,767 --> 00:00:13,567
[Allen] Who will
win $10,000...
6
00:00:13,567 --> 00:00:15,266
You put together
something that was beautiful.
7
00:00:15,266 --> 00:00:18,333
[Allen] ...and who
will be Chopped?
8
00:00:22,467 --> 00:00:24,266
[rock music playing]
9
00:00:24,266 --> 00:00:25,834
[Duke Kroger] When people
think of Southern food,
10
00:00:25,834 --> 00:00:29,066
they kinda hit their mark
with, you know, fried chicken
or country-fried this.
11
00:00:30,367 --> 00:00:32,767
But, think I'm here to prove
that the South truly is
12
00:00:32,767 --> 00:00:35,867
the growing culinary hotbed
in the United States.
13
00:00:35,867 --> 00:00:39,767
I'm the partner and owner
of Cinder restaurant
in Charleston, South Carolina.
14
00:00:39,767 --> 00:00:41,767
I've been 100%
restaurant-trained
during my career,
15
00:00:41,767 --> 00:00:43,500
learning a lot of
the techniques of,
16
00:00:43,500 --> 00:00:45,300
you know, Low Country cooking
and traditional Southern,
17
00:00:45,300 --> 00:00:46,533
and being able to modernize.
18
00:00:48,166 --> 00:00:49,500
I think I'm the chef to beat.
19
00:00:49,500 --> 00:00:51,066
I just kinda need
everybody else
to get out the way.
20
00:00:55,867 --> 00:00:57,567
[country music playing]
21
00:00:59,667 --> 00:01:01,567
[Maye] I'm a Deep South girl.
22
00:01:01,567 --> 00:01:04,000
I grew up in a small town
in Alabama.
23
00:01:04,000 --> 00:01:08,634
My grandmother and I
would make biscuits,
and grits, and bacon.
24
00:01:09,500 --> 00:01:11,367
I'm the co-owner
and executive chef
25
00:01:11,367 --> 00:01:14,200
of Anzie Blue
in Nashville, Tennessee.
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00:01:14,200 --> 00:01:17,467
I'm the only Black, female,
queer executive chef
27
00:01:17,467 --> 00:01:19,367
in the city
of Nashville, Tennessee,
28
00:01:19,367 --> 00:01:22,500
and I'm hoping to add
Champs of Champs to that.
29
00:01:22,500 --> 00:01:24,700
You wanna hear that sizzle
in the pan.
30
00:01:24,700 --> 00:01:27,767
I love the soul
of Southern cooking.
31
00:01:27,767 --> 00:01:29,834
We love butter and fat.
32
00:01:31,100 --> 00:01:32,300
Most people see me like,
33
00:01:32,300 --> 00:01:35,166
"Oh, she's so nice.
She could be my sister
or my aunt."
34
00:01:35,166 --> 00:01:37,266
And, then, Aunt comes in
and gets ya.
35
00:01:44,867 --> 00:01:49,066
[Sean Reaves] Southern cooking
to me is a kiss
from Grandmother.
36
00:01:49,066 --> 00:01:53,166
I'm the chef and owner
of 'cille & 'scoe in
Greensboro, North Carolina.
37
00:01:53,166 --> 00:01:56,600
My style of cooking
is focused on modern
North Carolina cuisine.
38
00:01:56,600 --> 00:01:59,133
The key to cooking a good grit
is slow and low.
39
00:01:59,867 --> 00:02:01,000
We tell people
it's what you would get
40
00:02:01,000 --> 00:02:02,600
at your grandmother's house
on Sunday,
41
00:02:02,600 --> 00:02:04,867
but it looks
and feels different.
42
00:02:04,867 --> 00:02:09,266
I'm from North Carolina.
I'm big on promoting
the state of North Carolina.
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00:02:09,266 --> 00:02:12,200
I don't care
if the other competitors
are intimidated or not,
44
00:02:12,200 --> 00:02:13,934
they're not gonna stop me.
45
00:02:20,166 --> 00:02:23,367
[Alison Settle] Southern
cooking is a lot more complex,
I think, than people think.
46
00:02:23,367 --> 00:02:24,300
Ooh.
47
00:02:24,300 --> 00:02:25,767
I'm from Louisville, Kentucky.
48
00:02:25,767 --> 00:02:30,400
I was nominated
for the James Beard Award
for Best Chef, Southeast,
49
00:02:30,400 --> 00:02:34,000
and I work
for Sullivan University
in the Culinary Arts program.
50
00:02:34,000 --> 00:02:37,600
It's not a Kentucky Hot Brown
without bacon.
51
00:02:37,600 --> 00:02:40,867
You can expect
an explosion of flavors
from my dishes.
52
00:02:40,867 --> 00:02:42,000
You're gonna see
a lot of color
53
00:02:42,000 --> 00:02:43,867
and you're gonna see
a lot of texture.
54
00:02:43,867 --> 00:02:46,367
This is
a Southern chef throwdown,
and, y'all,
55
00:02:46,367 --> 00:02:48,333
we all came to throw down.
56
00:02:51,166 --> 00:02:52,567
[Allen] Well, hello!
57
00:02:52,567 --> 00:02:55,266
-Hello, Chefs.
How are you doing? Welcome.
-[Allen] Good to see you.
58
00:02:55,266 --> 00:02:59,500
Maneet is like Nashville
royalty and I cannot believe
I'm gonna cook for her today.
59
00:02:59,500 --> 00:03:01,066
We're fixing to have
a good ol' time
60
00:03:01,066 --> 00:03:04,767
with four Southern chefs
in the house.
61
00:03:04,767 --> 00:03:05,867
Happy to be here.
62
00:03:05,867 --> 00:03:08,700
[Allen] Mandatory
mystery ingredients
for each course.
63
00:03:08,700 --> 00:03:12,166
If your dish doesn't cut it,
you will be chopped.
64
00:03:12,166 --> 00:03:13,266
Not today!
65
00:03:13,266 --> 00:03:15,100
-Not me.
-Somebody else.
66
00:03:15,100 --> 00:03:17,000
Your appetizer baskets
are ready for you.
67
00:03:17,000 --> 00:03:18,934
[dramatic music playing]
68
00:03:21,066 --> 00:03:22,266
Open 'em up!
69
00:03:23,600 --> 00:03:24,867
-[Reaves chuckling]
-Okay.
70
00:03:24,867 --> 00:03:29,066
[Allen] And bless your hearts,
it's vegan fried chicken.
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00:03:29,066 --> 00:03:32,367
Vegan fried chicken.
That is heresy.
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00:03:32,367 --> 00:03:34,066
Nobody eats vegan chicken
in this house.
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00:03:36,767 --> 00:03:37,967
Hmm.
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00:03:37,967 --> 00:03:39,400
[Allen] Corn on the cob.
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00:03:39,400 --> 00:03:40,600
We're gonna have to
put this in.
76
00:03:40,600 --> 00:03:42,133
Well, we got
a real ingredient.
77
00:03:42,467 --> 00:03:43,700
[Allen] Shrimp.
78
00:03:43,700 --> 00:03:46,000
Let's go with the shrimp!
79
00:03:46,000 --> 00:03:48,333
[Allen] And a pimento cheese
tomato pie.
80
00:03:48,967 --> 00:03:50,600
Pimento cheese tomato pie?
81
00:03:50,600 --> 00:03:52,767
I have no idea
what I'm gonna do with it.
82
00:03:52,767 --> 00:03:54,600
[groans]
83
00:03:54,600 --> 00:03:56,367
Twenty minutes to cook
like you mean it.
84
00:03:58,967 --> 00:04:00,100
Clock starts now!
85
00:04:00,100 --> 00:04:02,033
-[all cheering]
-Go, Chefs. Go, go, go!
86
00:04:06,166 --> 00:04:09,166
Maneet, Tennessee is now
your adopted home,
87
00:04:09,166 --> 00:04:12,567
and you're sandwiched
between two great
Southern chefs,
88
00:04:12,567 --> 00:04:16,367
Chef Kelsey Barnard Clark
and Chef Darnell Ferguson.
89
00:04:16,367 --> 00:04:19,600
What does a dish need
to qualify as Southern?
90
00:04:19,600 --> 00:04:23,367
-It needs soul.
-I was gonna say
the same thing.
91
00:04:23,367 --> 00:04:25,300
[Ferguson] You can't fake
Southern cooking.
92
00:04:25,300 --> 00:04:26,600
You have to learn it
your whole life.
93
00:04:26,600 --> 00:04:28,533
It's just, sort of,
in you, I guess.
94
00:04:28,667 --> 00:04:29,867
Okay.
95
00:04:29,867 --> 00:04:32,300
[Chauhan] You know
what I would've done
with this basket?
96
00:04:32,300 --> 00:04:34,867
-What?
-Shrimp and grits, y'all!
97
00:04:34,867 --> 00:04:37,467
Shrimp and grits
is a classic Southern dish.
98
00:04:37,467 --> 00:04:38,667
Behind.
99
00:04:38,667 --> 00:04:41,166
[Settle] I'm making
New Orleans-style
barbecue shrimp
100
00:04:41,166 --> 00:04:43,867
with the pimento cheese
and corn polenta.
101
00:04:43,867 --> 00:04:46,367
I love pimento cheese
tomato pie.
102
00:04:46,367 --> 00:04:47,867
Coming down.
103
00:04:47,867 --> 00:04:51,767
[Settle] Literally
baked cheese, egg,
and tomato.
104
00:04:51,767 --> 00:04:55,166
Normally, I put cheese
in grits, so why not
tomato pie?
105
00:04:55,166 --> 00:04:56,600
-Behind, behind, behind.
-[Kroger] Heard.
106
00:04:56,600 --> 00:05:00,367
It looks like Alison
is making a play
on shrimp and grits.
107
00:05:00,367 --> 00:05:02,066
Even using some
of that tomato pie
108
00:05:02,066 --> 00:05:04,700
to fold that into those grits
would be fantastic.
109
00:05:04,700 --> 00:05:06,567
I think
it's a really smart move.
110
00:05:06,567 --> 00:05:08,700
It used to be a pie.
I'm digging it out now.
111
00:05:08,700 --> 00:05:10,300
[Kroger] Used to be a pie.
112
00:05:10,300 --> 00:05:12,600
[Chauhan] Sean,
do you have a plan?
113
00:05:12,600 --> 00:05:15,367
-[Reeves] I have a plan.
-What is the plan?
114
00:05:15,367 --> 00:05:18,166
That would take away
from the suspense, right?
115
00:05:19,367 --> 00:05:21,867
I like pimento cheese,
I like tomatoes.
116
00:05:21,867 --> 00:05:24,100
I'm gonna try to use this
in a stuffing for my shrimp.
117
00:05:24,100 --> 00:05:28,166
I'm making
a pimento-stuffed shrimp
with a sweet corn puree.
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00:05:28,166 --> 00:05:30,467
It's one of the things
that I can do
in the restaurant
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00:05:30,467 --> 00:05:32,667
that I know people love
and receive really well.
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00:05:34,200 --> 00:05:36,066
[Allen] As wonderful
as fresh corn is,
121
00:05:36,066 --> 00:05:39,066
-getting rid of all the silks
is kind of tricky.
-[Clark] Yes.
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00:05:39,066 --> 00:05:43,166
I would love to see somebody
just throw it on top
of the fire and char it.
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00:05:43,166 --> 00:05:46,000
I wonder what they're thinking
about that vegan
fried chicken,
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00:05:46,000 --> 00:05:48,200
-because the South
is known for fried chicken.
-[Chauhan] Yeah.
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00:05:48,200 --> 00:05:50,867
Let me tell you
what it ain't known for,
vegan fried chicken.
126
00:05:50,867 --> 00:05:52,500
-[laughing]
-Vegan anything.
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00:05:52,500 --> 00:05:54,400
[Chauhan] It's made
from seitan,
128
00:05:54,400 --> 00:05:58,066
and it has a texture
which is almost like meat.
129
00:05:58,066 --> 00:06:01,867
I do find it very funny
that it's made with seitan,
130
00:06:01,867 --> 00:06:03,500
-like Satan.
-[Ferguson] Yeah, me too.
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00:06:03,500 --> 00:06:05,600
Which is exactly
what Southerners would find
132
00:06:05,600 --> 00:06:08,700
-this vegan fried chicken
to be.
-[all laughing]
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00:06:08,700 --> 00:06:10,734
Duke, do you have a plan?
134
00:06:11,700 --> 00:06:13,066
[Kroger] I've always
got a plan
135
00:06:13,066 --> 00:06:15,066
but, sometimes,
it goes a little leery.
We'll see what we got.
136
00:06:15,066 --> 00:06:17,567
Think I'm gonna throw together
a simple little hash.
137
00:06:17,567 --> 00:06:20,767
-That's not a--
-That's a great play
with that vegan fried chicken.
138
00:06:20,767 --> 00:06:22,467
-And, also, the corn.
-[Clark] Yeah.
139
00:06:22,467 --> 00:06:25,500
[Kroger] My mind
immediately goes to
a Low Country hash.
140
00:06:25,500 --> 00:06:29,066
It's the Southern traditional
"Let's clean out the fridge
after a holiday."
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00:06:29,066 --> 00:06:30,567
It's just something
Grandma used to do.
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00:06:30,567 --> 00:06:32,166
I try to be broader Southern
143
00:06:32,166 --> 00:06:35,500
but, you know, I find myself
going back to Low Country
basics all the time.
144
00:06:35,500 --> 00:06:38,634
So, I think, Charleston
and the Low style, I think
they're just in your blood.
145
00:06:39,667 --> 00:06:41,266
Chicken tastes of bubble gum.
146
00:06:41,266 --> 00:06:43,300
I am super accustomed
to shrimp.
147
00:06:43,300 --> 00:06:45,700
The shrimping community
is right outside my hometown.
148
00:06:45,700 --> 00:06:47,500
So I get my shrimp
in the skillet
149
00:06:47,500 --> 00:06:50,567
and, then, I get this cognac
in this pan. I need to get
this alcohol to break it out.
150
00:06:50,567 --> 00:06:52,867
I'm realizing, looking at
these other contestants,
151
00:06:52,867 --> 00:06:55,634
I might be utilizing my time
a lot better than they are.
152
00:06:56,967 --> 00:06:58,367
Coming down.
153
00:06:58,367 --> 00:07:00,367
[Maye] I'm keeping an eye out
for all three chefs
154
00:07:00,367 --> 00:07:04,600
because Southern chefs
are gonna be nice to your face
and catty behind your back.
155
00:07:04,600 --> 00:07:07,266
My grandfather
was actually a farmer,
156
00:07:07,266 --> 00:07:10,667
so corn is something
we grew, so I know
a lot about it.
157
00:07:11,166 --> 00:07:12,767
-Hey, Star!
-Hey!
158
00:07:12,767 --> 00:07:14,867
Do you have any plans yet?
159
00:07:14,867 --> 00:07:16,967
I'm making some kind
of succotash, girl.
It's coming together.
160
00:07:16,967 --> 00:07:19,467
-Succotash, that's
a great idea.
-[Clark] I love succotash.
161
00:07:19,467 --> 00:07:23,266
[Maye] I'm making
encrusted shrimp
with corn succotash
162
00:07:23,266 --> 00:07:26,967
and a pimento-tomato sauce.
163
00:07:26,967 --> 00:07:31,467
Gotta add paprika and cayenne
'cause corn is good
a little spicy.
164
00:07:33,500 --> 00:07:37,867
All right, Chefs, you've got
less the ten minutes
to get this done. Let's go.
165
00:07:37,867 --> 00:07:40,700
[Settle] I'm thinking
New Orleans-style
barbecue shrimp.
166
00:07:40,700 --> 00:07:43,100
For sure, butter and lemon.
167
00:07:43,100 --> 00:07:46,367
I add in hot sauce as well,
for a little bit of a bite.
168
00:07:48,367 --> 00:07:49,600
[Maye] Go, Nashville!
169
00:07:49,600 --> 00:07:51,600
-I don't know,
I'd still take Charleston.
-[Maye] Oh, whatever.
170
00:07:51,600 --> 00:07:53,000
[both chuckle]
171
00:07:53,000 --> 00:07:54,867
[Settle] If there's one thing
about Southern chefs,
172
00:07:54,867 --> 00:07:59,767
it's that they are
very confident and opinionated
about Southern food.
173
00:07:59,767 --> 00:08:01,367
[Maye] Alison says she's from
the South,
174
00:08:01,367 --> 00:08:03,700
but you don't worry
about Louisville.
It's Kentucky.
175
00:08:03,700 --> 00:08:06,700
I'm from Alabama.
To us, that's a Northerner.
176
00:08:06,700 --> 00:08:10,300
If you're more than
eight hours away, you're not
in the South anymore.
177
00:08:10,300 --> 00:08:13,400
[Reaves] All the stuffing
that I'm going to use,
just the cheese and tomato,
178
00:08:13,400 --> 00:08:16,100
sauteed with the vegan
fried chicken.
179
00:08:16,100 --> 00:08:18,266
You know,
it's really interesting
what Sean is doing...
180
00:08:18,266 --> 00:08:20,967
-[Clark] That sounds great.
-[Chauhan] ...which I think,
it sounds great.
181
00:08:20,967 --> 00:08:23,000
But does Sean have enough time
to get that shrimp cooked?
182
00:08:23,000 --> 00:08:25,867
I didn't realize
he was stuffing them raw.
183
00:08:25,867 --> 00:08:31,300
[Maye] The shrimp
is marinating in buttermilk,
so the cook time is shorter.
184
00:08:31,300 --> 00:08:36,133
I grind vegan chicken down
with some pimento
to make a breading.
185
00:08:38,000 --> 00:08:40,166
All right, Chefs,
less than five minutes left.
186
00:08:41,867 --> 00:08:44,467
[Clark] I think Sean
is having a breakdown
at the moment.
187
00:08:44,467 --> 00:08:46,867
Yes, because he's realizing
his shrimp isn't cooked.
188
00:08:46,867 --> 00:08:49,166
-Like, he's freaking out.
-Yes, we called it out.
189
00:08:49,166 --> 00:08:53,100
I check on the shrimp
and there's still some parts
that I'm worried about,
190
00:08:53,100 --> 00:08:54,667
so I let 'em go
a little longer.
191
00:08:54,667 --> 00:08:56,300
[Clark] He's just
standing there. I don't know
what's happening.
192
00:08:56,300 --> 00:08:59,200
He can't do anything
because he has to wait
for the shrimp to cook.
193
00:08:59,200 --> 00:09:01,567
I'm sweating.
I feel like I'm in the South.
194
00:09:02,367 --> 00:09:03,734
Oh, my God.
195
00:09:08,867 --> 00:09:10,767
[Clark] He's just
standing there. I don't know
what's happening.
196
00:09:10,767 --> 00:09:13,266
He can't do anything
because he has to wait
for the shrimp to cook.
197
00:09:14,367 --> 00:09:15,567
Oh, my God.
198
00:09:15,567 --> 00:09:19,066
I'm a little worried
that my shrimp's
not completely done,
199
00:09:20,000 --> 00:09:22,467
and I'm hoping
there's enough time.
200
00:09:22,467 --> 00:09:23,900
Come on, Southern Chefs.
Let's go.
201
00:09:23,900 --> 00:09:25,567
-[Clark] Come on,
Southern Chefs!
-[Ferguson] Come on, y'all!
202
00:09:25,567 --> 00:09:28,200
-Let's get this thing going.
-[Clark] Get that thing
on the plate.
203
00:09:28,200 --> 00:09:31,467
[Settle] The vegan
fried chicken is definitely
the wrench in my spokes.
204
00:09:31,467 --> 00:09:33,900
I'm thinking, maybe I just
crisp these back up again,
205
00:09:33,900 --> 00:09:38,233
and turn them into
little vegan fried
chicken croutons.
206
00:09:39,900 --> 00:09:41,967
Come on, Chefs, you got this!
207
00:09:42,467 --> 00:09:44,367
[Ferguson] Gotta move it.
208
00:09:44,367 --> 00:09:48,767
[Maye] I'm gonna make
a sauce with the pimento
cheese and tomato pie,
209
00:09:48,767 --> 00:09:52,433
with a little bit
of chicken broth
and heavy cream.
210
00:09:54,867 --> 00:09:57,000
-All right, let's get
this thing together.
-[Chauhan] Let's go! Let's go!
211
00:09:57,000 --> 00:09:58,600
Finish strong!
212
00:09:58,600 --> 00:10:01,867
Okay, Sean is plating
his shrimp. From here,
they look really good.
213
00:10:01,867 --> 00:10:03,433
[Clark] Thirty seconds!
214
00:10:04,000 --> 00:10:06,200
[dramatic music playing]
215
00:10:06,200 --> 00:10:07,767
[Reaves] I realized
I made a mistake,
216
00:10:07,767 --> 00:10:10,433
so one of the plates
is gonna be short one.
217
00:10:10,800 --> 00:10:12,000
We're doing hashes?
218
00:10:12,000 --> 00:10:14,767
Hey, come on, hashes!
[sings fanfare]
219
00:10:16,667 --> 00:10:18,667
[Chauhan]
Presentation matters!
220
00:10:18,667 --> 00:10:20,433
Get everything on the plates!
221
00:10:21,567 --> 00:10:22,867
[Clark] Come on!
222
00:10:22,867 --> 00:10:26,467
All right, Chefs,
this appetizer round
is almost history!
223
00:10:26,467 --> 00:10:27,900
Ten, nine...
224
00:10:27,900 --> 00:10:30,467
-[Chauhan] Come on, Chefs!
-[Ferguson] Let's go,
let's go, let's go!
225
00:10:30,467 --> 00:10:32,100
[Allen] ...six, five...
226
00:10:32,100 --> 00:10:34,467
-[Chauhan] Come on,
Southern Chefs!
-[Allen] ...four, three,
227
00:10:34,467 --> 00:10:36,533
two, one...
228
00:10:37,467 --> 00:10:39,433
-Time's up!
-[all applauding]
229
00:10:45,100 --> 00:10:49,100
I have to say
the other three chefs' dishes,
bless their little hearts
230
00:10:49,100 --> 00:10:50,266
they tried.
231
00:10:50,266 --> 00:10:51,467
[Reaves] Miscounted
the shrimp,
232
00:10:51,467 --> 00:10:53,100
so one of the plates
only has one on it,
233
00:10:53,100 --> 00:10:56,634
so I'm kinda bummed
about that, but I feel good.
234
00:10:57,367 --> 00:10:59,433
[dramatic music playing]
235
00:11:05,166 --> 00:11:08,166
Chefs, you have arrived
at the chopping block.
236
00:11:08,166 --> 00:11:11,467
For the appetizer round,
we gave you
vegan fried chicken,
237
00:11:11,467 --> 00:11:16,767
corn on the cob, shrimp,
and a pimento cheese
tomato pie.
238
00:11:16,767 --> 00:11:18,900
Chef Star, please tell us
about your appetizer.
239
00:11:18,900 --> 00:11:24,700
I got an encrusted
shrimp with a corn
and pepper succotash,
240
00:11:24,700 --> 00:11:28,200
with a pimento-tomato sauce.
241
00:11:28,200 --> 00:11:29,767
Where are you from, Chef?
242
00:11:29,767 --> 00:11:34,667
Nashville, Tennessee.
Originally, from a small town
in Alabama. 683 people.
243
00:11:34,667 --> 00:11:36,166
So I'm just a little
small town girl
244
00:11:36,166 --> 00:11:37,934
trying to make it
in a big man's world.
245
00:11:38,800 --> 00:11:40,867
Star, when it comes
to the shrimp,
246
00:11:40,867 --> 00:11:45,567
I think very, very smart play
using this vegan
fried chicken.
247
00:11:45,567 --> 00:11:47,767
I can't believe
I just said that.
What even is that?
248
00:11:47,767 --> 00:11:51,600
Maybe adding a little bit
of pickle juice or hot sauce
to that brine
249
00:11:51,600 --> 00:11:54,867
with that buttermilk
could have added a little bit
more flavor there.
250
00:11:54,867 --> 00:11:57,000
And, then, when it comes
to this corn succotash,
251
00:11:57,000 --> 00:12:00,100
you really treated
the vegetables
by themselves,
252
00:12:00,100 --> 00:12:03,266
-which is the way
succotash should be.
-Thank you.
253
00:12:03,266 --> 00:12:05,000
I like the crunchiness
I get on the shrimp
254
00:12:05,000 --> 00:12:07,100
-from that vegan
fried chicken.
-Right.
255
00:12:07,100 --> 00:12:08,800
When it comes down
to the succotash,
256
00:12:08,800 --> 00:12:11,166
it's fresh, you got some heat
inside of there.
257
00:12:11,166 --> 00:12:13,266
But what happened is,
on the corn,
258
00:12:13,266 --> 00:12:16,233
there's a lot more silks
than you would like to see
inside of a dish.
259
00:12:16,567 --> 00:12:17,533
Right.
260
00:12:18,367 --> 00:12:20,800
The shrimp
is cooked perfectly.
261
00:12:20,800 --> 00:12:22,467
It's not seasoned perfectly.
262
00:12:22,467 --> 00:12:25,533
The sauce with
the pimento-tomato cheese pie
263
00:12:26,200 --> 00:12:27,900
it lacks flavor.
264
00:12:27,900 --> 00:12:30,367
Overall, the composition
of the dish is really good.
265
00:12:30,367 --> 00:12:34,100
I just think it needs
a little bit of tweaks
266
00:12:34,100 --> 00:12:36,967
to make it
a restaurant-presentable dish.
267
00:12:37,200 --> 00:12:38,266
Thank you.
268
00:12:38,266 --> 00:12:39,767
Next up, Chef Duke.
269
00:12:39,767 --> 00:12:42,600
My dish is a traditional
Low Country hash
270
00:12:42,600 --> 00:12:45,367
and, then, we did
a simmered shrimp.
271
00:12:45,367 --> 00:12:48,100
I like to take a lot of
the traditional old guard
Southern techniques
272
00:12:48,100 --> 00:12:51,867
and, you know,
apply new ingredients.
Put 'em in a different twist.
273
00:12:51,867 --> 00:12:55,200
Chef Duke, to pull off a dish
that looks like this
in 20 minutes,
274
00:12:55,200 --> 00:12:57,000
you put together something
that was beautiful.
275
00:12:57,000 --> 00:12:59,166
Thinking of hash, I'm, like,
"Oh, there ain't no potatoes
in this."
276
00:12:59,166 --> 00:13:01,600
And, then, you eat
the vegan fried chicken,
277
00:13:01,600 --> 00:13:04,000
and it gives you
all of those things
you want inside of a hash.
278
00:13:04,000 --> 00:13:06,266
Absolutely. Thank you.
279
00:13:06,266 --> 00:13:08,767
The cook on the shrimp,
pretty flawless.
280
00:13:08,767 --> 00:13:11,200
I would love to see the corn
a little bit more prominent.
281
00:13:11,200 --> 00:13:13,066
It's sort of lost
in the mix here.
282
00:13:14,600 --> 00:13:16,900
Duke, you take a bite
of the entire dish,
283
00:13:16,900 --> 00:13:20,467
there are all of these
different flavor profiles
which are being hit.
284
00:13:20,467 --> 00:13:23,867
I do agree that this does need
a lot more corn in it.
285
00:13:23,867 --> 00:13:25,066
But great moves.
286
00:13:25,700 --> 00:13:26,867
I appreciate it.
287
00:13:26,867 --> 00:13:28,367
Next up, Chef Sean.
288
00:13:28,367 --> 00:13:32,767
Today, I've prepared tomato
and a pimento cheese
289
00:13:32,767 --> 00:13:37,767
vegan fried chicken
stuffed shrimp
on a corn puree.
290
00:13:37,767 --> 00:13:40,467
So, Sean, what happened
over here? You don't like me
or something?
291
00:13:40,467 --> 00:13:42,000
-[Reaves sighs]
-[Clark laughs]
292
00:13:42,000 --> 00:13:44,867
-You gave them two shrimp
and I only get one?
-[Reaves] Miscounted, I guess.
293
00:13:44,867 --> 00:13:46,767
Simple arithmetic
is not my strong suit.
294
00:13:47,367 --> 00:13:48,900
Apologies.
295
00:13:48,900 --> 00:13:52,667
[Chauhan] The creativity
of this dish
is really high.
296
00:13:52,667 --> 00:13:54,667
Consistency, not as much.
297
00:13:54,667 --> 00:13:58,100
The stuffing that you've made
is delicious.
298
00:13:58,100 --> 00:14:01,900
But the puree right over here,
it's not very successful.
299
00:14:01,900 --> 00:14:03,066
[dramatic music playing]
300
00:14:03,700 --> 00:14:06,100
The texture,
I am not enjoying,
301
00:14:06,100 --> 00:14:09,834
but the flavor
is very well done.
302
00:14:10,367 --> 00:14:11,667
Thank you.
303
00:14:11,667 --> 00:14:14,000
[Ferguson] You were able
to get the sweetness
out of the corn
304
00:14:14,000 --> 00:14:15,367
like I haven't seen yet.
305
00:14:15,367 --> 00:14:18,467
I thought the shrimp
needed a little bit
more time on 'em cooking.
306
00:14:18,467 --> 00:14:20,367
But I thought
that you were creative
307
00:14:20,367 --> 00:14:22,166
bringing something new
to the table.
308
00:14:22,166 --> 00:14:23,867
Thank you.
309
00:14:23,867 --> 00:14:28,000
[Clark] Sean, that top piece
next to the tail is just
still very raw.
310
00:14:28,000 --> 00:14:29,900
Butter frying the shrimp
all the way to the top
311
00:14:29,900 --> 00:14:31,367
would've helped it
a little bit.
312
00:14:31,367 --> 00:14:32,734
But, I think, all around,
313
00:14:32,734 --> 00:14:36,066
some little executions
would've just taken it
a little bit over the top.
314
00:14:36,600 --> 00:14:38,100
Thank you.
315
00:14:38,100 --> 00:14:39,667
Finally, Chef Alison.
316
00:14:39,667 --> 00:14:41,767
[Settle] This is just kind of
shrimp and polenta.
317
00:14:41,767 --> 00:14:44,667
We have a New Orleans style
barbecue shrimp on top
318
00:14:44,667 --> 00:14:50,834
and, then, just for funsies,
I made, like, a vegan
fried chicken croutons.
319
00:14:52,367 --> 00:14:56,467
This dish breathes, breathes,
and breathes flavor.
320
00:14:56,467 --> 00:14:58,800
Did a good job on getting
the flavor of the tomato
321
00:14:58,800 --> 00:15:01,100
and the pimento cheese
with the grits.
322
00:15:01,100 --> 00:15:03,667
The vegan fried chicken.
323
00:15:03,667 --> 00:15:05,266
-Croutons.
-[laughs]
324
00:15:05,266 --> 00:15:07,367
I would've liked to seen them
as more of a crumble.
325
00:15:07,367 --> 00:15:10,767
-[Settle] Sure.
-[Ferguson] You know, I get
to choose how much I want.
326
00:15:10,767 --> 00:15:12,734
-[Settle] Mmm-hmm.
-'Cause they are aggressive.
327
00:15:13,467 --> 00:15:14,667
Thank you.
328
00:15:14,667 --> 00:15:17,200
Your brain was where
my brain would've gone,
for sure.
329
00:15:17,200 --> 00:15:21,000
I loved that you used Tabasco
and Worcestershire in here.
330
00:15:21,000 --> 00:15:23,600
Very, very predominant
and important flavors
331
00:15:23,600 --> 00:15:25,200
when it comes
to Southern food.
332
00:15:25,200 --> 00:15:29,100
This is more of, almost like,
a vegan fried chicken
grits dish
333
00:15:29,100 --> 00:15:30,367
more than it is shrimp.
334
00:15:31,867 --> 00:15:35,433
And I will say the shrimp
is overdone in terms
of cooking.
335
00:15:36,100 --> 00:15:38,367
Shrimp and grits, great idea.
336
00:15:38,367 --> 00:15:41,900
I do think that the way
you seared the vegan
fried chicken
337
00:15:41,900 --> 00:15:43,200
was a great idea,
338
00:15:43,200 --> 00:15:46,567
-because it adds a layer
of caramelization.
-Thank you.
339
00:15:46,567 --> 00:15:49,266
The polenta with the scallion
and the sauce,
340
00:15:49,266 --> 00:15:52,934
-I keep on going back
for that.
-Good. Okay. Cool. Thank you.
341
00:15:53,767 --> 00:15:55,467
Chef Alison, thank you.
342
00:15:55,467 --> 00:15:58,433
Only three chefs can continue
in round two.
343
00:15:58,900 --> 00:16:00,200
Thank you, Chefs.
344
00:16:00,200 --> 00:16:04,000
[Reaves] After judging 'em,
not feeling as good
as I was.
345
00:16:04,000 --> 00:16:06,100
I'm taking it
pretty personally.
346
00:16:06,100 --> 00:16:07,900
I might be
on the chopping block.
347
00:16:07,900 --> 00:16:11,266
There are some very basic
mistakes that I made.
348
00:16:11,266 --> 00:16:13,166
They said they loved
the flavor.
349
00:16:13,166 --> 00:16:15,834
[dramatic music playing]
350
00:16:23,767 --> 00:16:27,433
So, whose dish
is on the chopping block?
351
00:16:28,100 --> 00:16:30,166
[dramatic music playing]
352
00:16:37,266 --> 00:16:39,200
Chef Alison,
you've been chopped.
353
00:16:39,200 --> 00:16:40,367
Judges.
354
00:16:40,367 --> 00:16:43,867
Chef Alison, unfortunately,
your shrimp were overcooked.
355
00:16:43,867 --> 00:16:49,200
We would've like to have seen
the vegan fried chicken
not be so predominant.
356
00:16:49,200 --> 00:16:51,767
And, so, we had to
chop you today.
357
00:16:51,767 --> 00:16:54,100
-Understood.
-[Allen] Thank you very much
for being with us, Chef.
358
00:16:54,100 --> 00:16:55,567
Thanks for having me.
359
00:16:55,567 --> 00:16:58,467
Good luck. Good luck.
Good luck.
360
00:16:58,467 --> 00:17:01,367
I wish I would've done things
a little bit differently.
361
00:17:01,367 --> 00:17:04,300
But, at the end
of the day, like, this is
a tough challenge,
362
00:17:04,300 --> 00:17:07,734
and anybody would struggle
with this.
363
00:17:11,767 --> 00:17:16,300
Chef Sean, Chef Duke,
Chef Star, you made it
to the entree round.
364
00:17:16,300 --> 00:17:19,467
Fantastic. I'm ready to just
get this round over with
so we can go to dessert.
365
00:17:19,467 --> 00:17:22,834
All right. Well, you also have
fresh baskets.
366
00:17:27,000 --> 00:17:28,166
Let's get in there.
367
00:17:33,000 --> 00:17:34,667
Ten pounds of deviled eggs.
368
00:17:34,667 --> 00:17:37,367
[Allen] And we have
deep-fried deviled eggs.
369
00:17:38,367 --> 00:17:39,667
[Reaves] Interesting.
370
00:17:39,667 --> 00:17:41,100
I like the fresh greens.
371
00:17:41,100 --> 00:17:42,467
[Allen] Turnip greens.
372
00:17:42,467 --> 00:17:43,767
[groans]
373
00:17:43,767 --> 00:17:45,200
Got your pork star.
374
00:17:45,200 --> 00:17:46,667
[Allen] Pork chops.
375
00:17:46,667 --> 00:17:48,166
This, I'm excited about.
376
00:17:50,467 --> 00:17:53,266
[Allen] And a biscuits
and gravy casserole.
377
00:17:53,266 --> 00:17:58,367
Biscuit and gravy casserole.
Who invented this
and why did they do it?
378
00:17:58,367 --> 00:18:01,900
You are sick people
setting up these
ingredient lists.
379
00:18:01,900 --> 00:18:03,734
We are excited to see
your main dishes...
380
00:18:05,667 --> 00:18:07,100
thirty minutes from now.
381
00:18:07,100 --> 00:18:08,800
-Go, Chefs!
-[all cheering]
382
00:18:08,800 --> 00:18:10,233
[Ferguson] Get to moving!
383
00:18:15,900 --> 00:18:19,166
Judges, biscuits and gravy,
a classic Southern duo.
384
00:18:19,166 --> 00:18:22,567
But how do you like them
in casserole form?
385
00:18:22,567 --> 00:18:27,166
Has all the goodness
of the biscuit and gravy
in one part,
386
00:18:27,166 --> 00:18:29,300
so it's got
that ooey-gooey cheesiness.
387
00:18:29,300 --> 00:18:30,900
Not as bad as I thought
it would be.
388
00:18:30,900 --> 00:18:32,667
I have high expectations
for this round.
389
00:18:32,667 --> 00:18:34,867
-I do, too.
-[Ferguson] Because
every single ingredient
390
00:18:34,867 --> 00:18:37,700
is a Southern staple.
391
00:18:37,700 --> 00:18:41,200
I will be surprised
if we did not see
one smothered pork chop.
392
00:18:41,200 --> 00:18:42,467
[Allen] I think, Darnell,
you're on to something
393
00:18:42,467 --> 00:18:44,900
because, especially with that
biscuits and gravy casserole,
394
00:18:44,900 --> 00:18:47,567
I think that would really
lend itself to a nice gravy.
395
00:18:47,567 --> 00:18:50,066
[Maye] This casserole
is a whole situation.
396
00:18:50,967 --> 00:18:54,100
I am making some gravy.
397
00:18:54,100 --> 00:18:58,967
I take the sausage gravy
from the top
of the casserole
398
00:18:58,967 --> 00:19:01,867
and incorporate it
into my new sawmill gravy.
399
00:19:01,867 --> 00:19:04,967
A sawmill gravy
is a white gravy
with a lot of pepper.
400
00:19:04,967 --> 00:19:08,734
I'm making
honey-glazed pork chops
with a sawmill gravy.
401
00:19:10,266 --> 00:19:13,967
I love pork chops.
That is the Southern chicken.
402
00:19:13,967 --> 00:19:15,900
There's some bad chops
right there.
403
00:19:15,900 --> 00:19:17,767
-You asked for pork.
-I did.
404
00:19:17,767 --> 00:19:19,000
[Kroger chuckles]
405
00:19:19,000 --> 00:19:20,767
I can make a pork chop
in my sleep.
406
00:19:23,967 --> 00:19:27,266
Sean just went and grabbed
a cast iron skillet,
407
00:19:27,266 --> 00:19:29,467
-which I love.
-Yes, smart.
408
00:19:29,467 --> 00:19:31,867
Especially with
the pork chops.
409
00:19:31,867 --> 00:19:34,767
-[Ferguson] Great.
-Doing a nice, crusted
pork chop
410
00:19:34,767 --> 00:19:36,967
-could be
such an amazing idea.
-Oh, yeah.
411
00:19:36,967 --> 00:19:38,300
[Maye] Coming down.
412
00:19:38,300 --> 00:19:41,567
I'm hoping to show the judges
what I'm really capable of.
413
00:19:41,567 --> 00:19:45,867
I see that beautiful
center cut, and there's
only one thing to do.
414
00:19:45,867 --> 00:19:48,767
Sear some of those
beautiful chops
415
00:19:48,767 --> 00:19:51,367
and, then, finish them
in the oven. Add on
some aromatics.
416
00:19:51,367 --> 00:19:54,200
I'm making pan-seared
pork chops
417
00:19:54,200 --> 00:19:56,767
with a fried
deviled egg aioli.
418
00:19:56,767 --> 00:19:59,100
I wanna use
the entire casserole
to impress the judges.
419
00:19:59,100 --> 00:20:01,467
It hits me,
turn 'em into fritters.
420
00:20:01,467 --> 00:20:03,734
That is going to be,
like, a tempura texture.
421
00:20:05,467 --> 00:20:08,467
[Kroger] I wanna show
that Southern food
isn't the preconceived,
422
00:20:08,467 --> 00:20:10,433
you know,
"It's fried. It's unhealthy."
423
00:20:11,300 --> 00:20:13,300
Remind people what it can be.
424
00:20:13,300 --> 00:20:15,867
I really wanted
to put together this nice
425
00:20:15,867 --> 00:20:20,567
bourbon and basil-seared
pork chop with this biscuits
and gravy-ish veloute.
426
00:20:20,567 --> 00:20:23,266
And, then, a lilted green
curry sauce.
427
00:20:25,700 --> 00:20:28,800
-[dramatic music playing]
-Less than 20 minutes
to get this done, Chefs.
428
00:20:28,800 --> 00:20:30,667
Turn.
429
00:20:30,667 --> 00:20:32,800
-First, we had the vegan
fried chicken.
-[Chauhan] Yeah.
430
00:20:32,800 --> 00:20:35,166
And, now, we have
the deep fried deviled egg.
431
00:20:35,166 --> 00:20:36,467
Are you kidding me right now?
432
00:20:36,467 --> 00:20:39,900
He's taken the egg whites,
breaded it,
433
00:20:39,900 --> 00:20:44,967
deep fried it and, then,
put the yolk mixture on top
of it, with some jalapeno.
434
00:20:44,967 --> 00:20:47,100
[Reaves] The filling
from the deviled egg
435
00:20:47,100 --> 00:20:49,333
is really close
to what goes into aioli.
436
00:20:50,367 --> 00:20:52,033
I add mayo,
437
00:20:53,300 --> 00:20:57,000
the red onion,
some sugar to balance it.
438
00:20:57,000 --> 00:21:00,300
It's got tangy, it's got salt,
it's got sweet.
439
00:21:00,300 --> 00:21:03,200
[Maye] I first learnt to cook
by watching my mom
and my grandma.
440
00:21:03,200 --> 00:21:06,800
My first memory of cooking
is at four years old,
441
00:21:06,800 --> 00:21:10,166
standing on a wooden stool,
stirring grits.
442
00:21:10,166 --> 00:21:12,767
If my grandmother
hadn't taught me
all these great recipes,
443
00:21:12,767 --> 00:21:13,967
I wouldn't be sitting here.
444
00:21:13,967 --> 00:21:17,266
Turnip greens are very light
and bitter.
445
00:21:17,900 --> 00:21:19,767
I like to use white onions
446
00:21:19,767 --> 00:21:23,467
because, as they start
to caramelize,
they get very sweet,
447
00:21:23,467 --> 00:21:25,900
and we wanna
balance that bitter out.
448
00:21:25,900 --> 00:21:28,166
My greens are starting to look
just like grandma's.
449
00:21:30,467 --> 00:21:33,200
[Kroger] I get my biscuits
and gravy in the processor.
450
00:21:33,200 --> 00:21:36,967
I'm gonna break 'em down
into this veloute to help me
get some structure.
451
00:21:36,967 --> 00:21:40,300
Any traditional veloute
is gonna need
that white wine base.
452
00:21:40,300 --> 00:21:42,800
I want the pickled jalapenos
to kind of simmer down
453
00:21:42,800 --> 00:21:44,533
and this white wine
to dissipate.
454
00:21:45,467 --> 00:21:46,700
[Maye] Coming down!
455
00:21:46,700 --> 00:21:50,100
[Kroger] And I throw
that biscuit gravy mix
in there.
456
00:21:50,100 --> 00:21:52,767
Now, that looks like something
you wanna smother
your pork chop with.
457
00:21:52,767 --> 00:21:53,834
Yeah!
458
00:21:54,667 --> 00:21:57,000
All right, Chefs,
less than five minutes left.
459
00:21:57,000 --> 00:21:58,867
[judges cheering]
460
00:21:59,567 --> 00:22:01,300
Frier is mine, okay?
Nobody use it.
461
00:22:01,300 --> 00:22:04,000
North Carolina
is one of a few states
462
00:22:04,000 --> 00:22:08,367
that you can actually go
from the mountains
to the coast in a few hours.
463
00:22:08,367 --> 00:22:11,200
You can get seafood,
you can get livestock,
464
00:22:11,200 --> 00:22:13,266
anything you need,
you can do it right there
in the state.
465
00:22:13,266 --> 00:22:15,734
I wanna put North Carolina's
food scene on the map.
466
00:22:17,567 --> 00:22:21,900
I took the turnip greens
got the thyme, put a nice
julienne on them,
467
00:22:21,900 --> 00:22:23,767
make 'em cook quicker.
468
00:22:23,767 --> 00:22:25,567
Hey, Sean, how you looking
over there?
469
00:22:25,567 --> 00:22:27,433
I'm good, bro.
They look perfect.
470
00:22:28,767 --> 00:22:32,667
[Maye] Potato salad
is a very strong
Southern dish.
471
00:22:32,667 --> 00:22:36,467
We like to slap it
with mayonnaise and mustard,
and call it real.
472
00:22:36,467 --> 00:22:39,867
[Ferguson] What is Star doing
with the biscuits?
473
00:22:39,867 --> 00:22:43,100
She's just using the eggs
at the bottom for the inside
of her potato salad.
474
00:22:43,100 --> 00:22:44,767
[Allen] The potato salad
is a really good idea.
475
00:22:44,767 --> 00:22:46,767
You can get rid
of a couple of things there.
476
00:22:46,767 --> 00:22:50,100
[Maye] With the deviled eggs,
I take the inside
of the deviled egg
477
00:22:50,100 --> 00:22:54,867
with the pickled jalapeno,
and I put all of that
in the potato salad mixture.
478
00:22:54,867 --> 00:22:56,767
Just like Grandma's.
479
00:22:56,767 --> 00:22:58,166
-Star!
-[Maye] Hey, hey!
480
00:22:58,166 --> 00:22:59,767
[Ferguson] How are
you feeling?
481
00:22:59,767 --> 00:23:03,300
-I mean, sexy as always,
like my food.
-[all laugh]
482
00:23:03,300 --> 00:23:07,467
[Kroger] I work
with a ton of turnip greens.
This is a no-brainer for me.
483
00:23:07,467 --> 00:23:09,533
My mind goes
straight to tequila.
484
00:23:10,200 --> 00:23:12,300
Mostly because
it's still on my breath.
485
00:23:12,300 --> 00:23:14,000
I add heavy cream.
486
00:23:14,000 --> 00:23:18,200
And I grab green curry paste
because I know I'm gonna need
the acidity from it.
487
00:23:18,200 --> 00:23:20,467
-[Ferguson] Let's finish
this thing up!
-[Clark] 40 seconds!
488
00:23:20,467 --> 00:23:22,467
Came out exactly
how I wanted it.
489
00:23:22,467 --> 00:23:26,166
Uh, the noodle
is a little sketchy,
but I'm gonna work around it.
490
00:23:26,166 --> 00:23:27,867
[Reaves] It looks perfect.
491
00:23:27,867 --> 00:23:31,300
[Chauhan] Sean, Duke,
let's finish the plating.
492
00:23:31,300 --> 00:23:33,300
Finish strong, Chefs.
493
00:23:33,300 --> 00:23:36,367
-Ten, nine, eight...
-[Maye] More sauce on there.
494
00:23:36,367 --> 00:23:37,967
[Allen] ...seven...
495
00:23:37,967 --> 00:23:40,367
-[Ferguson] Show us who has
the mouth of the South!
-[Allen] ...six, five, four,
496
00:23:40,367 --> 00:23:43,333
three, two, one...
497
00:23:44,300 --> 00:23:46,533
-Time's up!
-[all cheering]
498
00:23:48,800 --> 00:23:50,934
[Chauhan] Good job, Chefs.
499
00:23:57,200 --> 00:24:00,567
[Reaves] This round
definitely felt like I needed
to redeem myself.
500
00:24:00,567 --> 00:24:03,166
I'm pleased
with the final product.
501
00:24:03,166 --> 00:24:05,000
[Kroger] I love
that it incorporates
a little bit of Indian,
502
00:24:05,000 --> 00:24:06,567
a little bit of Mediterranean,
503
00:24:06,567 --> 00:24:08,367
but still using
all those classic
Southern techniques,
504
00:24:08,367 --> 00:24:12,066
and I was able to make
something out of nothing
with those deviled eggs, so...
505
00:24:21,500 --> 00:24:25,700
Southern Chefs,
in the second round, you got
deep fried deviled eggs,
506
00:24:25,700 --> 00:24:28,600
turnip greens, pork chops,
507
00:24:28,600 --> 00:24:31,400
and a biscuits
and gravy casserole.
508
00:24:31,400 --> 00:24:34,000
So, Sean, please tell us
about your main course.
509
00:24:34,000 --> 00:24:38,700
So I prepared for y'all
pan-seared pork chops,
sauteed turnips
510
00:24:38,700 --> 00:24:42,867
and a croquette
out of the sausage gravy
casserole
511
00:24:42,867 --> 00:24:44,533
and fried deviled egg aioli.
512
00:24:46,100 --> 00:24:48,000
-[Ferguson] So, Sean.
-Yes, sir.
513
00:24:48,000 --> 00:24:51,600
The way you played
the fritter with the biscuit
and gravy casserole
514
00:24:51,600 --> 00:24:53,100
was smart.
515
00:24:53,100 --> 00:24:55,467
I think the aioli is the star.
516
00:24:55,467 --> 00:24:57,266
I thought the greens
were good,
517
00:24:57,266 --> 00:25:00,166
they could have used
just a little more seasoning
for me.
518
00:25:00,166 --> 00:25:01,600
But overall, man,
519
00:25:01,600 --> 00:25:03,800
this is a dish, I think,
represents you really well.
520
00:25:03,800 --> 00:25:05,400
Thank you, Chef.
521
00:25:05,400 --> 00:25:08,600
[Clark] Fritter is very much
reminding me a little bit
of corn bread on the side
522
00:25:08,600 --> 00:25:11,200
whenever you get greens,
really enjoying that,
523
00:25:11,200 --> 00:25:13,066
-and it's flavored
really well.
-Thank you.
524
00:25:13,767 --> 00:25:15,266
[Chauhan] Sean,
you showed up.
525
00:25:15,266 --> 00:25:19,367
I am getting to see
the food that you really cook.
526
00:25:19,367 --> 00:25:22,967
The flavors are so spot on,
527
00:25:22,967 --> 00:25:25,767
but the pork chop,
a little bit over.
528
00:25:27,400 --> 00:25:30,867
The aioli is great,
I need more of it.
529
00:25:30,867 --> 00:25:33,133
But yeah,
this is such a welcome change
from the first round.
530
00:25:33,800 --> 00:25:34,667
Appreciate it, Chef.
531
00:25:34,667 --> 00:25:37,100
Thank you, Chef Sean.
Next up, Chef Duke.
532
00:25:37,100 --> 00:25:41,367
What I have here
is a bourbon and basil-seared
pork chop,
533
00:25:41,367 --> 00:25:45,600
underneath it is gonna be
a interpretation of a biscuit
and gravy veloute,
534
00:25:45,600 --> 00:25:48,934
and then I made
a wilted green curry.
535
00:25:49,867 --> 00:25:52,934
This is a, just, absolutely
beautiful dish.
536
00:25:53,800 --> 00:25:57,500
This sausage
and gravy biscuit veloute
537
00:25:57,500 --> 00:26:02,700
really alone tastes exactly,
I thought about,
like a biscuit
538
00:26:02,700 --> 00:26:04,000
while I'm eating a sauce.
539
00:26:04,000 --> 00:26:05,600
I'm like, "This doesn't
make any sense,
but I'm here for it."
540
00:26:05,600 --> 00:26:07,400
Thank you, Chef.
541
00:26:07,400 --> 00:26:10,700
Wow! Like, the pork,
cooked perfectly.
542
00:26:10,700 --> 00:26:16,867
The green curry sauce,
the heat that's in it,
I love it.
543
00:26:16,867 --> 00:26:18,166
Thank you.
544
00:26:18,166 --> 00:26:22,266
One of the negatives
is that the curry
overpowers everything.
545
00:26:23,066 --> 00:26:24,367
Yeah.
546
00:26:24,367 --> 00:26:27,166
[Ferguson] So now,
you got the deviled eggs
that's hard to find.
547
00:26:27,166 --> 00:26:29,800
Now I'm trying
to understand the flavors
548
00:26:29,800 --> 00:26:32,500
of the biscuit
and gravy casserole.
549
00:26:32,500 --> 00:26:35,500
At the same time, I would say,
550
00:26:35,500 --> 00:26:38,333
this is an amazing meal
that I would eat
over and over again.
551
00:26:38,867 --> 00:26:40,700
-Heard that.
-Great job.
552
00:26:40,700 --> 00:26:44,467
Duke, your dish is pretty much
what the new South is,
553
00:26:44,467 --> 00:26:47,700
and to me,
while the flavors
are delicious,
554
00:26:47,700 --> 00:26:51,300
I do think
that one of the sauces
555
00:26:51,300 --> 00:26:53,066
should have been different.
556
00:26:53,467 --> 00:26:54,367
Yeah.
557
00:26:54,367 --> 00:26:55,867
[Chauhan]
And I am nitpicking.
558
00:26:55,867 --> 00:26:58,667
Rather than them
complementing each other,
559
00:26:58,667 --> 00:27:00,066
now they
are fighting each other
560
00:27:00,066 --> 00:27:03,433
to figure out
which one is going
to be the dominant flavor.
561
00:27:04,600 --> 00:27:05,867
For that, Chef, thank you.
562
00:27:05,867 --> 00:27:07,500
Finally, Chef Star.
563
00:27:07,500 --> 00:27:10,667
I made for you
a smothered pork chop,
564
00:27:10,667 --> 00:27:16,867
caramelized turnip greens
and spicy Dijon potato salad.
It's very Southern.
565
00:27:16,867 --> 00:27:19,767
Your pork
is definitely, I'd say,
a traditionally cooked
566
00:27:19,767 --> 00:27:20,867
Southern pork chop.
567
00:27:20,867 --> 00:27:24,166
These greens are exactly
what I want in greens.
568
00:27:24,166 --> 00:27:26,934
I'm really surprised
you did this in the amount
of time you had.
569
00:27:28,166 --> 00:27:29,567
[Ferguson] Chef Star,
570
00:27:29,567 --> 00:27:32,300
I think you needed
to echo a lot of ingredients
that went into deviled egg
571
00:27:32,300 --> 00:27:34,800
a lot more
inside the potato salad.
572
00:27:34,800 --> 00:27:37,100
It's missing that little tang.
573
00:27:37,100 --> 00:27:39,000
But the pork is juicy.
574
00:27:39,000 --> 00:27:40,967
When I think
of smothered pork chops,
575
00:27:40,967 --> 00:27:43,500
you know, like,
I get that crunch
on the edges.
576
00:27:43,500 --> 00:27:47,800
Overall, you gave us
a dish that I think
577
00:27:47,800 --> 00:27:49,467
represents the South.
578
00:27:49,467 --> 00:27:51,500
You just knocked it
right out of the park.
579
00:27:51,500 --> 00:27:53,166
Okay.
580
00:27:53,166 --> 00:27:58,000
Star, the potato salad
is the problem
on this plate, right?
581
00:27:58,000 --> 00:28:00,600
Because you put
so much potatoes in it,
582
00:28:00,600 --> 00:28:02,767
it diluted the flavors.
583
00:28:02,767 --> 00:28:05,166
But this represents
the South beautifully.
584
00:28:05,166 --> 00:28:06,600
Thank you.
585
00:28:06,600 --> 00:28:08,800
The judges can choose
only two of you
586
00:28:08,800 --> 00:28:12,567
for the infamous
Chopped dessert round.
See you soon.
587
00:28:12,567 --> 00:28:14,367
[Kroger] I was really happy
with the judges' critiques,
588
00:28:14,367 --> 00:28:16,467
especially when it
came to temperature
on the pork chop,
589
00:28:16,467 --> 00:28:18,266
so, I'mma call it safe.
590
00:28:18,266 --> 00:28:20,600
I think Sean
might get chopped.
591
00:28:20,600 --> 00:28:24,000
[Reaves] I was driven
in this round to redeem myself
in some way.
592
00:28:24,000 --> 00:28:26,867
You know, I slightly
overcooked the pork.
593
00:28:26,867 --> 00:28:28,934
But I was happy with it.
594
00:28:40,100 --> 00:28:42,634
Whose dish
is on the chopping block?
595
00:28:54,200 --> 00:28:56,967
Chef Duke,
you've been chopped. Judges?
596
00:28:59,000 --> 00:29:04,867
Duke, the curry just really,
unfortunately, overpowered two
of your basket ingredients.
597
00:29:04,867 --> 00:29:06,934
And so we had to chop you.
598
00:29:07,367 --> 00:29:08,433
Thank you.
599
00:29:09,667 --> 00:29:11,266
I stand by what I did.
600
00:29:11,266 --> 00:29:14,867
I was happy to showcase
those different influences
on Southern food.
601
00:29:14,867 --> 00:29:16,967
I am glad I got a platform
to do it on.
602
00:29:19,467 --> 00:29:21,100
Chef Star, Chef Sean,
603
00:29:21,100 --> 00:29:24,734
let's see if you're excited
about what you find
in this final basket.
604
00:29:29,700 --> 00:29:30,834
Open it up.
605
00:29:32,567 --> 00:29:34,667
-[laughs]
-Oh, crap.
606
00:29:34,667 --> 00:29:38,700
[Allen] And what
can you make with a banana
pudding cheesecake?
607
00:29:38,700 --> 00:29:40,000
I don't know.
608
00:29:40,000 --> 00:29:42,767
Dessert's already here,
what am I gonna do
with this? [laughs]
609
00:29:42,767 --> 00:29:44,166
I don't know about these.
610
00:29:44,166 --> 00:29:45,767
[Allen] You also
have sweet potatoes.
611
00:29:45,767 --> 00:29:47,100
Oh, wow!
612
00:29:47,100 --> 00:29:48,867
[Allen] Dehydrated
marshmallow bits.
613
00:29:48,867 --> 00:29:50,467
I'll go with that.
614
00:29:50,467 --> 00:29:51,667
Doozy.
615
00:29:51,667 --> 00:29:54,767
[Allen] And Tennessee
strawberry cream liqueur.
616
00:29:54,767 --> 00:29:55,867
[exhales nervously]
617
00:29:55,867 --> 00:29:58,100
I don't know what to do
with any of that.
618
00:29:58,100 --> 00:29:59,667
I'm drawing a blank.
619
00:29:59,667 --> 00:30:02,166
Half an hour
to show us your sweet side.
620
00:30:03,767 --> 00:30:04,667
Clock starts now.
621
00:30:04,667 --> 00:30:05,634
[judges cheering]
622
00:30:07,667 --> 00:30:08,967
Dessert time.
623
00:30:10,700 --> 00:30:12,867
Judges, obviously
the most important course
624
00:30:12,867 --> 00:30:15,000
in any Southern meal,
dessert.
625
00:30:15,000 --> 00:30:16,967
-Hi, I'm coming down.
-All right.
626
00:30:16,967 --> 00:30:19,867
I do feel like desserts,
there are so many
in the South.
627
00:30:19,867 --> 00:30:21,667
[Ferguson] They get
some beautiful cheesecake,
628
00:30:21,667 --> 00:30:25,000
they get the banana pudding,
but then they also have
the sweet potatoes
629
00:30:25,000 --> 00:30:27,467
which is a nod to potato pie.
630
00:30:27,467 --> 00:30:30,000
My Grandma Allen
would make a double batch
631
00:30:30,000 --> 00:30:31,800
of the banana pudding.
632
00:30:31,800 --> 00:30:33,667
I call it the tiramisu
of the South.
633
00:30:33,667 --> 00:30:34,767
[laughs]
634
00:30:35,567 --> 00:30:38,367
You know, each
and every ingredient
in this basket
635
00:30:38,367 --> 00:30:40,367
is leaning towards the sweet,
636
00:30:40,367 --> 00:30:42,567
but, I think, the trick
of this basket
637
00:30:42,567 --> 00:30:45,467
is to make sure
to balance all that sweetness
638
00:30:45,467 --> 00:30:47,867
and give us a dessert
639
00:30:47,867 --> 00:30:49,867
in which we can taste
the different nuances
640
00:30:49,867 --> 00:30:51,867
and different ingredients
in the basket.
641
00:30:51,867 --> 00:30:53,066
[Ferguson] Yes.
That'll be the trick.
642
00:30:54,166 --> 00:30:57,367
[Maye] This is by far
the hardest basket yet.
643
00:30:57,367 --> 00:31:02,000
Grandmother, now is the time
I need y'all to sit
and tell me what to do.
644
00:31:02,000 --> 00:31:06,700
Then I thought
about my grandmother's
original two-potato recipe.
645
00:31:06,700 --> 00:31:09,367
I take the sweet potatoes
and get them boiling
646
00:31:09,367 --> 00:31:11,433
with the strawberry liqueur
and coconut milk.
647
00:31:13,166 --> 00:31:14,367
Get them taters.
648
00:31:14,367 --> 00:31:18,200
Star is cooking a staggeringly
large amount
of sweet potatoes.
649
00:31:18,200 --> 00:31:21,367
Yeah. Star,
what are you makin'?
650
00:31:21,367 --> 00:31:26,200
Southern classic.
A twist on candied
sweet potatoes.
651
00:31:26,200 --> 00:31:28,333
Okay, that's a good idea.
652
00:31:29,367 --> 00:31:34,200
I'm making a sweet potato
banana cream trifle
653
00:31:34,200 --> 00:31:38,533
with a Graham cracker
marshmallow crust.
654
00:31:41,266 --> 00:31:44,100
Star has now taken
Graham crackers,
crushed them up,
655
00:31:44,100 --> 00:31:45,967
and she crushed up
the dehydrated
marshmallows together.
656
00:31:45,967 --> 00:31:47,233
[Clark] That's smart.
657
00:31:49,000 --> 00:31:52,467
This banana pudding cheesecake
is a cheesecake
658
00:31:52,467 --> 00:31:54,367
which is flavored
with fresh bananas,
659
00:31:54,367 --> 00:31:59,767
The top has whipped cream
with some candied bananas
right on top of it.
660
00:31:59,767 --> 00:32:02,467
[Reaves] What am I
gonna do with a dessert
that's already made?
661
00:32:02,467 --> 00:32:04,200
Chef Sean,
what are you making?
662
00:32:04,200 --> 00:32:09,333
I am going to enchase
this banana pudding cheesecake
in some puff pastry.
663
00:32:09,900 --> 00:32:11,100
[groans]
664
00:32:11,100 --> 00:32:14,000
I'm going to make fried banana
cheesecake spring rolls,
665
00:32:14,000 --> 00:32:16,100
topped with fried
sweet potato shards.
666
00:32:16,100 --> 00:32:18,867
Add water to the
dehydrated marshmallows.
667
00:32:18,867 --> 00:32:20,200
[Maye] Hi, I'm coming down.
668
00:32:20,200 --> 00:32:22,333
[Reaves] And then
I add 'em into heavy cream,
669
00:32:23,467 --> 00:32:24,934
confection sugar...
670
00:32:25,767 --> 00:32:26,767
Vanilla extract.
671
00:32:29,667 --> 00:32:31,467
Chefs, 14 minutes
on the clock.
672
00:32:31,467 --> 00:32:32,600
All right.
673
00:32:33,867 --> 00:32:36,467
[Maye] I take the cheesecake,
banana pudding cheesecake,
674
00:32:36,467 --> 00:32:38,700
and fold it in
with peanut butter
675
00:32:38,700 --> 00:32:40,867
to make as a sauce
for my trifle.
676
00:32:43,100 --> 00:32:47,767
So this Tennessee
strawberry cream liqueur
has a very prominent flavor
677
00:32:47,767 --> 00:32:48,767
of strawberry.
678
00:32:48,767 --> 00:32:51,567
But it is also very harsh
679
00:32:51,567 --> 00:32:54,800
because the amount of alcohol
in it is very, very high.
680
00:32:54,800 --> 00:32:57,100
[Ferguson] Anytime, something
starts with Tennessee,
681
00:32:57,100 --> 00:32:59,033
-be worried about
how powerful it'll be.
-[laughs]
682
00:33:00,567 --> 00:33:02,200
[Reaves] The Tennessee
strawberry cream liqueur,
683
00:33:02,200 --> 00:33:04,867
once it's reduced down
by about a half,
684
00:33:04,867 --> 00:33:06,867
I add cornstarch slurry
in it.
685
00:33:06,867 --> 00:33:09,634
This is gonna give my sauce
some body.
686
00:33:11,467 --> 00:33:13,266
[Chauhan] I am really worried
about Star.
687
00:33:13,266 --> 00:33:14,867
She has so many components.
688
00:33:14,867 --> 00:33:18,867
[Ferguson] I don't understand
how the sweet potato goes
with the cheesecake
689
00:33:18,867 --> 00:33:21,734
mixed with peanut butter,
and then she has the crust.
690
00:33:23,767 --> 00:33:26,000
All right, Chefs,
less than five minutes left.
691
00:33:26,000 --> 00:33:27,166
Heard, five minutes.
692
00:33:28,467 --> 00:33:29,667
[Maye] I'm starting to panic.
693
00:33:29,667 --> 00:33:33,100
I don't know if everything
is gonna be ready in time.
694
00:33:33,100 --> 00:33:34,300
This...
695
00:33:35,467 --> 00:33:37,533
The chickens
are coming out of the coop.
I'm losing it.
696
00:33:43,166 --> 00:33:44,467
This.
697
00:33:44,467 --> 00:33:47,367
I am really
worried about Star.
She has so many components.
698
00:33:47,367 --> 00:33:50,467
[Maye] I am very ambitious
699
00:33:50,467 --> 00:33:52,667
with creating all these
depths of flavor,
700
00:33:52,667 --> 00:33:57,967
but I feel like my grandmother
and my mother are pushing me
701
00:33:57,967 --> 00:34:00,467
and I hope
that they are watching me
702
00:34:00,467 --> 00:34:03,033
be successful
at what they taught me.
703
00:34:03,867 --> 00:34:06,000
Star, we're getting anxious.
704
00:34:06,000 --> 00:34:08,066
-Don't be scared, girl.
I got you.
-[Chauhan] Okay.
705
00:34:09,300 --> 00:34:10,667
Come on.
706
00:34:10,667 --> 00:34:14,200
I get nervous
almost every time someone
tries to use puff pastry here.
707
00:34:14,200 --> 00:34:17,367
[Chauhan] The biggest worries
about deep frying puff pastry
708
00:34:17,367 --> 00:34:18,667
is it can explode.
709
00:34:18,667 --> 00:34:21,200
[Reaves] I've never done
this spring roll before.
710
00:34:21,200 --> 00:34:22,967
I am hoping
they stay together,
711
00:34:22,967 --> 00:34:24,934
and if not,
I'll have to pivot.
712
00:34:25,567 --> 00:34:27,667
It'll be a literal explosion.
713
00:34:27,667 --> 00:34:29,300
[Reaves] They're perfect.
They're golden brown,
714
00:34:29,300 --> 00:34:30,967
they're staying intact.
715
00:34:30,967 --> 00:34:33,233
Four-and-a-half minutes left.
716
00:34:35,300 --> 00:34:37,100
Sean, what're you
doin' over there?
717
00:34:37,100 --> 00:34:40,100
[Reaves] I am
frying sweet potatoes.
718
00:34:40,100 --> 00:34:41,900
I think this is
a $2,000 dessert.
719
00:34:41,900 --> 00:34:43,967
[Maye] I have
to simmer my trifle.
720
00:34:43,967 --> 00:34:46,467
I hope Star remembered
all the components.
721
00:34:46,467 --> 00:34:48,367
We're getting anxious.
722
00:34:48,367 --> 00:34:50,533
Oh, you should.
This is gonna be good.
723
00:34:51,567 --> 00:34:54,300
-[Clark] One minute.
-Finish it up.
Finish it up.
724
00:34:54,300 --> 00:34:57,667
[Maye] Sean's cheesecake roll
is looking perfectly fried,
725
00:34:57,667 --> 00:35:01,900
but I took
the South and put it
in this little bitty bowl.
726
00:35:01,900 --> 00:35:04,100
Make sure you finish,
get everything on it.
727
00:35:04,100 --> 00:35:10,100
Only one of you
is taking the $10,000
back home to the South.
728
00:35:10,100 --> 00:35:12,900
All right, Chefs,
final seconds.
Final round here.
729
00:35:12,900 --> 00:35:14,266
Ten,
730
00:35:14,266 --> 00:35:15,266
nine,
731
00:35:15,266 --> 00:35:16,266
eight,
732
00:35:16,266 --> 00:35:17,266
seven,
733
00:35:17,266 --> 00:35:18,266
six,
734
00:35:18,266 --> 00:35:19,266
five,
735
00:35:19,266 --> 00:35:20,266
four,
736
00:35:20,266 --> 00:35:21,266
three,
737
00:35:21,266 --> 00:35:22,266
two,
738
00:35:22,266 --> 00:35:23,266
one.
739
00:35:24,200 --> 00:35:25,467
-Time's up.
-[Ferguson and Chauhan] Whoo!
740
00:35:25,467 --> 00:35:26,967
Whoo! Good job.
741
00:35:26,967 --> 00:35:28,266
[Allen] Great job.
742
00:35:30,467 --> 00:35:32,767
[Reaves] I personally
started feeling better,
743
00:35:32,767 --> 00:35:34,867
each round I got more
and more comfortable.
744
00:35:35,967 --> 00:35:38,166
I do think mine's
a winning dessert. I do.
745
00:35:38,166 --> 00:35:40,300
[Maye] My grandma and mom
were sitting on my shoulders,
746
00:35:40,300 --> 00:35:41,867
telling me what
to do each way,
747
00:35:41,867 --> 00:35:44,433
so hopefully,
I bring home a win today.
748
00:35:46,367 --> 00:35:48,567
[Allen] Chef Sean
and Chef Star,
749
00:35:48,567 --> 00:35:50,867
goodness gracious you made it
to the final round
750
00:35:50,867 --> 00:35:53,967
where you took on a basket
of banana pudding cheesecake,
751
00:35:53,967 --> 00:35:56,967
sweet potatoes,
dehydrated marshmallow bits,
752
00:35:56,967 --> 00:36:00,100
and Tennessee strawberry
cream liqueur.
753
00:36:00,100 --> 00:36:02,100
All right, Chef Star,
what do we have?
754
00:36:02,100 --> 00:36:08,667
It is a peanut butter,
banana cream, sweet potato
topped with candied pecans
755
00:36:08,667 --> 00:36:11,066
and a Graham cracker crust.
756
00:36:11,066 --> 00:36:14,200
Make sure you get all the way
to the bottom. [chuckles]
757
00:36:14,200 --> 00:36:16,967
[Allen] Peanut butter,
sweet potato trifle.
758
00:36:16,967 --> 00:36:18,100
[Maye] Yeah!
759
00:36:18,100 --> 00:36:19,667
This is definitely it.
You take a bite of this,
760
00:36:19,667 --> 00:36:21,367
-and this the taste
of the South.
-[Clark] Yeah.
761
00:36:21,367 --> 00:36:23,300
[Chauhan]
It's really comforting.
762
00:36:23,300 --> 00:36:25,867
The sweet potatoes,
they are delicious.
763
00:36:25,867 --> 00:36:28,367
The crust on top, great,
764
00:36:28,367 --> 00:36:30,367
from your soul
and we can taste that.
765
00:36:30,367 --> 00:36:31,867
Thank you.
766
00:36:31,867 --> 00:36:33,967
[Clark] Star,
I just was kinda
sweating for you.
767
00:36:33,967 --> 00:36:37,900
That's a lot
of things in there,
but this really works.
768
00:36:37,900 --> 00:36:40,567
The sweet potato
is the star here.
769
00:36:40,567 --> 00:36:44,867
So I think, well done
for making that very much
the focus of this dessert.
770
00:36:44,867 --> 00:36:47,467
[Ferguson] Chef Star,
when it comes to
a Southern dessert,
771
00:36:47,467 --> 00:36:50,467
this hits a lot of the notes
that you look for,
772
00:36:50,467 --> 00:36:52,200
pecans,
773
00:36:52,200 --> 00:36:56,667
sweet potatoes, you got
that nice Graham cracker
in there.
774
00:36:56,667 --> 00:36:59,767
What I'm looking for is
that Tennessee strawberry
cream liqueur,
775
00:36:59,767 --> 00:37:02,567
and then the marshmallow bits.
776
00:37:02,567 --> 00:37:04,800
I get what you did with them
and I'm gonna respect it,
777
00:37:04,800 --> 00:37:08,100
but, I mean,
would have been nice to have
a little chew from 'em.
778
00:37:08,100 --> 00:37:09,233
Okay.
779
00:37:09,967 --> 00:37:11,900
Finally, Chef Sean.
780
00:37:11,900 --> 00:37:16,367
I have prepared
a banana cheesecake roll,
781
00:37:16,367 --> 00:37:19,266
I used the liqueur
for a sauce,
782
00:37:19,266 --> 00:37:23,900
and I topped it
with fried sweet potato sauce.
783
00:37:23,900 --> 00:37:26,667
[Chauhan] Sean,
the fact that you
took the sweet potatoes
784
00:37:26,667 --> 00:37:27,934
and deep fried it,
785
00:37:29,367 --> 00:37:31,767
what a great idea.
786
00:37:31,767 --> 00:37:33,367
It adds so much texture
787
00:37:33,367 --> 00:37:37,900
when you have it along
with the Tennessee strawberry
cream liqueur
788
00:37:37,900 --> 00:37:42,100
and your dehydrated
marshmallow cream,
789
00:37:42,100 --> 00:37:44,200
that combination
is incredible.
790
00:37:44,200 --> 00:37:45,667
Thank you, Chef.
791
00:37:45,667 --> 00:37:50,266
But I don't think
that using puff pastry
was the right move.
792
00:37:51,367 --> 00:37:54,200
I almost wish that you
had grabbed some wontons.
793
00:37:54,200 --> 00:37:55,800
I want to go back
and have another bite
794
00:37:55,800 --> 00:37:57,567
but I can't
because it's raw.
795
00:37:57,567 --> 00:37:59,166
Understood.
796
00:37:59,166 --> 00:38:02,567
Sean, even baking these
would have done it
way more justice
797
00:38:02,567 --> 00:38:03,934
in terms
of the actual texture.
798
00:38:04,567 --> 00:38:07,200
But I was reminded
799
00:38:07,200 --> 00:38:09,567
of being a kid,
and you'd have these mixtures
800
00:38:09,567 --> 00:38:13,100
of strawberry
with banana elements to it.
801
00:38:13,100 --> 00:38:17,300
And that's what you did out of
Tennessee strawberry
cream liqueur.
802
00:38:17,300 --> 00:38:19,567
What? Really good job.
803
00:38:19,567 --> 00:38:20,800
Appreciate it.
804
00:38:20,800 --> 00:38:24,266
[Ferguson] Let's start
with the dehydrated
marshmallows.
805
00:38:24,266 --> 00:38:27,200
Making a whip cream
out of them,
806
00:38:27,200 --> 00:38:30,300
you were able to make
the marshmallows
the star.
807
00:38:30,300 --> 00:38:32,266
Overall, this is
a great creation,
808
00:38:32,266 --> 00:38:35,667
and you had
a lot of success
in this dish.
809
00:38:35,667 --> 00:38:36,634
Thank you, Chef.
810
00:38:37,867 --> 00:38:40,367
[Allen] All right.
Chef Sean, thank you.
811
00:38:40,367 --> 00:38:43,967
Please give the judges time
to decide which chef
has earned the title
812
00:38:43,967 --> 00:38:46,166
and the prize. Thank you.
813
00:38:50,767 --> 00:38:52,567
Judges, three rounds
of Southern cooking,
814
00:38:52,567 --> 00:38:54,300
are you impressed?
815
00:38:54,300 --> 00:38:57,900
-I mean,
we were definitely impressed.
-That's to say the least.
816
00:38:57,900 --> 00:39:02,467
In the appetizer round,
they got vegan fried chicken,
817
00:39:02,467 --> 00:39:04,767
and I was so impressed
with what Star did.
818
00:39:04,767 --> 00:39:07,467
[Ferguson] The way she used
the vegan fried chicken
on the shrimp
819
00:39:07,467 --> 00:39:09,166
was so smart and flavorful.
820
00:39:09,166 --> 00:39:11,967
That being said,
the shrimp itself
needed seasoning.
821
00:39:11,967 --> 00:39:16,100
And on the other hand
we had Sean,
822
00:39:16,100 --> 00:39:19,066
who gave us
an incredible idea.
823
00:39:19,066 --> 00:39:21,667
[Ferguson] I thought
that his ideas were there,
824
00:39:21,667 --> 00:39:24,000
but the execution,
even on the shrimp
825
00:39:24,000 --> 00:39:25,100
would have been
perfectly cooked
826
00:39:25,100 --> 00:39:26,867
if he'd have butter fried it
all the way to the tail.
827
00:39:27,667 --> 00:39:29,800
We go to the entree round.
828
00:39:29,800 --> 00:39:32,867
[Ferguson] Sean's pork chop,
I'd have liked to see him
just cook it a little less.
829
00:39:32,867 --> 00:39:38,300
[Chauhan] True,
but the way he seasoned it,
and then the turnip greens,
830
00:39:38,300 --> 00:39:41,467
he developed some amazing,
delicious flavor.
831
00:39:41,467 --> 00:39:45,300
The issue we had
was we wanted more
of his sauce
832
00:39:45,300 --> 00:39:47,166
I mean, on the other hand
we had Star.
833
00:39:47,166 --> 00:39:50,266
[Clark] I finished everything
on my plate. It was so good.
834
00:39:50,266 --> 00:39:53,100
[Clark] For me,
it was the potato salad.
It was a total mess.
835
00:39:53,100 --> 00:39:55,867
That was really the downfall
of the dish, like you said.
836
00:39:55,867 --> 00:39:58,567
I think the question
at hand over here is
837
00:39:58,567 --> 00:40:00,467
which of these chefs
838
00:40:00,467 --> 00:40:06,100
gave us a consistent
Southern-inspired meal
839
00:40:06,100 --> 00:40:09,433
while paying homage
to all the basket ingredients?
840
00:40:16,166 --> 00:40:18,367
[Reaves] I really showed
what Southern cuisine is.
841
00:40:18,367 --> 00:40:22,166
I do believe I should be
the Chopped Southern champion.
842
00:40:22,166 --> 00:40:25,166
[Maye] My mom and my grandma
are definitely the reason
why I'm here today,
843
00:40:25,166 --> 00:40:28,166
and to win this competition
means everything to me.
844
00:40:28,166 --> 00:40:29,667
I'm so freaking close,
845
00:40:29,667 --> 00:40:33,867
and I just hope I did exactly
what I needed to do
to edge over that win.
846
00:40:33,867 --> 00:40:38,066
So, whose dish
is on the chopping block?
847
00:40:49,266 --> 00:40:51,567
So, Sean,
you have been chopped.
Judges?
848
00:40:51,567 --> 00:40:54,467
[Chauhan] Sean,
in the first course,
849
00:40:54,467 --> 00:40:57,467
unfortunately, the shrimp
wasn't cooked through.
850
00:40:57,467 --> 00:40:59,166
In the second course,
851
00:40:59,166 --> 00:41:02,467
we thought that the sauce
with the deep-fried
deviled eggs
852
00:41:02,467 --> 00:41:04,100
was really delicious,
853
00:41:04,100 --> 00:41:05,767
but we needed more of it.
854
00:41:05,767 --> 00:41:08,266
Then finally,
the dessert course,
855
00:41:08,266 --> 00:41:11,100
puff pastry
was completely raw,
856
00:41:11,100 --> 00:41:13,200
and so we had to chop you.
857
00:41:13,200 --> 00:41:16,300
Understand. Thank y'all.
Appreciate it.
858
00:41:16,300 --> 00:41:19,166
-Good job, Sean.
-Thank you. Good job.
859
00:41:19,166 --> 00:41:22,200
[Reaves] I accomplished
coming here and being
a competitor.
860
00:41:22,200 --> 00:41:23,967
You know,
I really gave it my all.
861
00:41:23,967 --> 00:41:26,567
Felt good to be here,
representing North Carolina.
862
00:41:26,567 --> 00:41:29,467
And that means
Chef Star Maye,
863
00:41:29,467 --> 00:41:31,200
guess who
the Chopped champion is?
864
00:41:31,200 --> 00:41:33,667
That would be you.
That would be you.
Congratulations.
865
00:41:33,667 --> 00:41:35,467
[exclaims]
866
00:41:35,467 --> 00:41:36,867
Come on, Nashville.
867
00:41:36,867 --> 00:41:38,467
Yay! Nashville!
868
00:41:38,467 --> 00:41:41,667
Man, it feels so good
to win! Yes!
869
00:41:41,667 --> 00:41:43,567
Congratulations.
870
00:41:43,567 --> 00:41:45,000
Thank you so much.
I appreciate you.
871
00:41:45,000 --> 00:41:49,066
You have made
your grandma, your mom,
and your aunt so proud.
872
00:41:49,066 --> 00:41:51,000
Thank you so much.
I appreciate that.
873
00:41:51,000 --> 00:41:52,200
I feel like a superstar.
874
00:41:52,200 --> 00:41:54,367
My name is just not Star
for a reason
875
00:41:54,367 --> 00:41:57,467
Like, all of my life,
I've heard I'm the mouth
of the South,
876
00:41:57,467 --> 00:41:57,900
and now I just proved it.