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00:00:01,500 --> 00:00:04,266
[Robbie] I'm here
to honor Tuscan cuisine.
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00:00:04,266 --> 00:00:06,100
[Pat] I've forgotten more
about Italian cuisine
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00:00:06,100 --> 00:00:08,100
than a lot of people
probably have learned.
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00:00:08,100 --> 00:00:10,700
[Sabrina] I am the queen
of Emilia-Romagna.
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[Antonello]
This competition is
very personal to me.
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00:00:14,166 --> 00:00:16,800
[Tim] Which region will
reign supreme?
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00:00:16,800 --> 00:00:20,166
We are putting the nation's
best Italian chefs
to the test.
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00:00:20,166 --> 00:00:22,266
Mamma mia, perfetto.
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00:00:22,266 --> 00:00:23,867
[Scott] The grand champion is
going to walk away
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00:00:23,867 --> 00:00:26,367
with $25,000.
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00:00:26,367 --> 00:00:27,567
Bring it, baby. Bring it!
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[Alex] It's
not gonna be enough
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to just cook the best
in the room.
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It's not just what we cook.
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-[speaking Italian]
-It's who we are.
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Can these chefs bring
the brilliance?
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[Antonello] They're gonna
think that I'm crazy.
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My apology!
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00:00:40,533 --> 00:00:42,900
There are
so many different ways
you can really mess it up.
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You realize
that those flavors have
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-nothing to do
with each other?
-Yeah.
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Yeah, okay.
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00:00:48,200 --> 00:00:49,567
[speaking in Italian]
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00:00:50,066 --> 00:00:51,033
I know what that means.
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00:00:52,266 --> 00:00:54,000
Yes, baby, come to me.
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I think
this basket bullied you.
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00:00:55,567 --> 00:00:56,667
[Alex] You've got 30 seconds!
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00:00:56,667 --> 00:00:59,066
-You're making a vinaigrette?
-Keep it together.
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[man] I think
this is really where
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the magic of Italy meets
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the harsh reality of Chopped.
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[Ted] This is Chopped:
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00:01:06,400 --> 00:01:08,433
Battle Italiano!
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[name] Every time
I set foot in Italy,
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it's like
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something just takes over you.
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[Gina] The Veneto region has
everything
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from sea to mountain
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and everything in between.
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[Amy] This exciting vibrancy
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of what you can
put on a plate.
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[German] The amazing things
the territory can give to you.
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You can have a fish,
you can have meat,
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you can have a wine.
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It's just like the best.
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You're welcome.
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00:01:39,100 --> 00:01:41,066
[German speaking in Italian]
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[in English] I was
a kid making fresh pasta,
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and I say, this is my dream.
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How my grandma used to make.
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I left Italy. I was 17.
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I travel all over the world,
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end up back home.
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My style of cooking is
very Mediterranean,
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light ingredients,
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and a lot of lot of love.
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Italian do it better.
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I'm sorry.
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But it's the truth.
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[Gina] This recipe comes
from my father's restaurant.
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It used to be
on Queens Boulevard
in New York.
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So my dad was
a Northern-Italian chef.
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I grew up eating
truly Italian food.
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I can still taste his sauce.
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It was delicious.
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And you knew
that he loved doing it.
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Veneto region has
such a rich culinary history.
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They dropped big spices there,
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like cinnamon and saffron
and nutmeg.
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Where else are you putting,
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like, all this in your food
in Italy? You're not.
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Competing in a challenge
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that's all
about Italian food is,
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like, so heartfelt,
I can't explain it.
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I want to honor,
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like, what we are
and our heritage.
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It's pride.
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Perfetto.
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[Amy] For me,
a little girl in Texas,
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to be here,
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it's huge.
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I was born on the coast
of South Texas,
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and a lot of the food
that I was eating was
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straight out of the water.
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Yeah, we know
what we're doing.
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Venice was food fusion
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before food fusion was
even a thing.
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They were trading
with the West,
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they were trading
with the East
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and pulling
all of those flavors
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into their cuisines.
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I'm not going
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to stick to traditional.
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I will bring in
some twists and turns.
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00:03:30,767 --> 00:03:32,634
I'm ready to go in
and rock it out.
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[Pat] Many people say
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00:03:35,767 --> 00:03:37,233
that blood runs
through their veins.
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For me, it's olive oil.
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My parents were born
and raised in Italy.
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I only spoke Italian
until I was seven.
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Being an Italian,
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competition's instilled
in your blood.
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It's like tomato sauce.
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Pasta.
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It's what's for dinner.
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What Veneto's known for is
what I'm known for, right?
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Big, large braises.
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Big, bold flavors.
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00:04:02,567 --> 00:04:04,667
This entire tournament was
built for me.
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I'm a big ball of knowledge.
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It's my time to shine,
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which means it's
Veneto's time to shine.
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Hello, chefs.
Thank you for joining us
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00:04:15,166 --> 00:04:16,900
for our Battle Italiano.
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You are here
to help us celebrate
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the huge influence
Italian cuisine has had
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on the world.
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Now, the preliminaries
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of this
Battle Italiano tournament
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00:04:26,800 --> 00:04:29,567
each focus
on a specific Italian region.
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And at the conclusion,
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somebody will win $25,000
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and the title
of Chopped Grand Champion.
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Ready for that.
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Ooh. [hums tune]
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For your competition,
we'll stay focused on Veneto,
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home to cities
like Padua, Verona,
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and, oh, yes, Venice.
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All right, first basket.
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Open it up.
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Oh.
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Holy cow.
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[Ted] And what appetizers will
you make--
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Is that sorbet or gelato?
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00:05:02,667 --> 00:05:04,667
[Ted]
...with squid ink ice cream...
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00:05:04,667 --> 00:05:06,400
[Pat] So squid ink is
massive in Veneto,
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but I've never seen it
like this.
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[Ted] ...treviso...
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00:05:10,000 --> 00:05:12,367
-Loving this.
-Amazing. Bellissimo.
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[Ted] ...sopressa...
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All right, okay, okay.
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[Ted] ...and razor clams.
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Woo, razor clams.
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That's back to home.
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I love that.
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You'll have just 20 minutes
for the appetizer round.
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Clock starts now.
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-[Amy whoops]
-[Ted] Let's go.
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-Let's go. Let's go.
-Come on, guys.
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Scott, two special guests
joining you
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for this deep dive
into Venetian cuisine.
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Restaurateur
and brand consultant,
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Chef Tiffany Derry,
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an Italian cuisine authority,
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and host of Ciao House
on Food Network,
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Gabe Bertaccini.
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Behind.
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[Ted]
The Veneto region stretches
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from the Alps to the ocean.
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How would you describe
Venetian food?
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The beauty
of the Veneto region is
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that, you know,
you have the fish
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and the clams from the lagoon,
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and then cheese, you know,
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when you get to the mountains.
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00:06:05,667 --> 00:06:07,567
It's food with
a lot of personality.
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Tiffany, I know you're working
on a new restaurant
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that will be
an Italian restaurant.
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What draws you
to this cuisine?
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I've gone to Italy
three times this year.
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You know, for me,
Veneto is a gold mine.
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It has wine, it has cheese.
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It also has,
like, this magical feel.
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[Scott] I've spent
a lot of time in Veneto.
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These flavors are
just embedded in my soul.
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What I love
about razor clams is
you can cook them.
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-[Gabe] Yeah.
-[Scott] You can
serve them raw
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if you clean them properly.
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Chef German,
what are you making?
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[German] I'm making
something I used to make
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when I was working Venice.
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It's a pasta with clams,
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-radicchio.
-[sizzling]
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I grew up in a small town
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uh, close to Turin,
Piedmont in Italy.
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And I work and live in Venice.
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There is a coast.
There is a mountains.
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It's something you don't find
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in all the region in Italy.
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[sizzles]
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[Gina] My father is
from Trieste,
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00:07:03,200 --> 00:07:06,300
and I have been
to Veneto multiple times.
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To be the representation
for Veneto is
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a huge honor
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to what my father did
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to immigrate to this country.
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I am going to make
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a treviso soffritto
over razor clams.
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Sopressa is
a very fatty salami.
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00:07:21,200 --> 00:07:24,000
I'm using the sopressa
in my soffritto
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because it needs a fat
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that's going
to bind it together.
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Treviso is going to give
a little bit of bitterness
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and a little bit of texture.
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So treviso is
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-really native to Veneto--
-[Gabe] Mm-hmm.
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00:07:34,300 --> 00:07:35,567
[Tiffany] ...which is
really a radicchio.
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00:07:35,567 --> 00:07:37,100
It is bitter.
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00:07:37,100 --> 00:07:39,266
-I think it shines
when you grill it, you know?
-[Tiffany] Mm-hmm.
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00:07:39,266 --> 00:07:41,100
-[Gabe] And with the fat
of the sopressa--
-[Ted] Yeah.
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00:07:41,100 --> 00:07:43,667
...you know, that's a marriage
that really works well.
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[Amy] I'm so in love
with the Veneto region.
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I love that it's on the water.
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00:07:48,266 --> 00:07:50,367
The basket screams
the Veneto region.
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00:07:50,367 --> 00:07:52,266
It ties the Adriatic Sea
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00:07:52,266 --> 00:07:53,734
with the razor clams.
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Chef Amy, what are
you building?
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00:07:56,367 --> 00:07:57,266
So right now, I'm doing
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00:07:57,266 --> 00:08:00,100
a classic take on razor clams.
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I'm going to use
this squid-ink ice cream
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00:08:02,467 --> 00:08:03,567
for my sauce.
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00:08:03,567 --> 00:08:05,367
I'm getting
the razor clams in the pan
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with a little bit
of garlic, shallots,
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some of the sopressa
to draw out
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00:08:08,867 --> 00:08:10,767
some more of that flavor.
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So this beautiful salume,
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00:08:13,200 --> 00:08:15,767
it is from the Veneto region.
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00:08:15,767 --> 00:08:18,967
Beautiful high-fat content,
obviously made of pork.
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00:08:18,967 --> 00:08:20,367
Has a really nice saltiness
to it.
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00:08:20,367 --> 00:08:22,367
Not a lot of spices,
which I really like.
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00:08:22,367 --> 00:08:24,033
So it really
kind of shines through.
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00:08:25,400 --> 00:08:27,367
[Pat] My parents are
from Caserta, Italy.
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00:08:27,367 --> 00:08:29,667
My mom, growing up, would
always do clams
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00:08:29,667 --> 00:08:31,000
with some sort
of pork pancetta,
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sausage, in pasta.
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00:08:33,367 --> 00:08:35,400
So I'm like, "Ooh, I could
do this minus the pasta
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and make it
more of an appetizer."
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I'm making a razor clam
in brodo.
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00:08:39,567 --> 00:08:41,467
I'm going to use
the razor clams in brodo
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because I know that...
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00:08:42,867 --> 00:08:44,867
it'll enhance the flavor
of the razor clam.
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00:08:44,867 --> 00:08:46,867
So I start by chopping up
the sopressa.
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00:08:46,867 --> 00:08:48,200
I start rendering that down.
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Deglaze with white wine,
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00:08:49,767 --> 00:08:50,967
and then I throw in the clams.
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00:08:50,967 --> 00:08:52,266
[sizzles]
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00:08:53,367 --> 00:08:55,200
-That squid-ink
ice cream presents--
-[Gabe] Yeah.
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00:08:55,200 --> 00:08:56,800
[Ted] ...all sorts
of challenges,
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00:08:56,800 --> 00:08:59,767
not the least of which is
that it's sweet.
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00:08:59,767 --> 00:09:01,667
-A little bit's going to go
a long way on the plate.
-[Gabe] I agree.
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00:09:01,667 --> 00:09:02,533
[Tiffany] Imagine if you took
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00:09:02,533 --> 00:09:04,667
and you made, like,
a broken vinaigrette.
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00:09:04,667 --> 00:09:06,367
Chefs, less than 13 minutes
254
00:09:06,367 --> 00:09:07,567
-on the clock.
-[Pat whoops]
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00:09:08,767 --> 00:09:10,000
The only thing I can do
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00:09:10,000 --> 00:09:12,333
with the squid-ink ice cream
is to make a sauce.
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00:09:15,166 --> 00:09:17,100
The ice cream is
already sweet,
258
00:09:17,100 --> 00:09:20,200
but I need to cut off
the fatness of the ice cream
259
00:09:20,200 --> 00:09:22,266
by adding some brandy.
260
00:09:22,266 --> 00:09:24,333
Very good. Very, very good.
261
00:09:26,066 --> 00:09:28,700
I am going to use
my squid ink ice cream
262
00:09:28,700 --> 00:09:30,100
to sauté my razor clams
263
00:09:30,100 --> 00:09:32,967
because I want
to steam them in there
264
00:09:32,967 --> 00:09:35,634
so it gets like
a really good salty flavor.
265
00:09:37,400 --> 00:09:39,266
[Amy] I'm using
the squid-ink ice cream
266
00:09:39,266 --> 00:09:40,734
to make a sauce.
267
00:09:41,100 --> 00:09:42,867
It's sweet,
268
00:09:42,867 --> 00:09:45,300
so I am definitely adding
acidity to this.
269
00:09:45,300 --> 00:09:46,800
Some lemon
270
00:09:46,800 --> 00:09:48,667
and a little bit
of the chilies.
271
00:09:49,767 --> 00:09:52,166
Five minutes
on the clock, chefs.
272
00:09:52,567 --> 00:09:54,266
Get it done.
273
00:09:54,266 --> 00:09:57,467
[Pat] I'm making
a squid-ink ice cream aioli.
274
00:09:57,467 --> 00:10:00,467
I actually throw everything
into the blender.
275
00:10:00,467 --> 00:10:01,800
And then I just start hitting
with red wine vinegar,
276
00:10:01,800 --> 00:10:02,900
'cause I want
the acid to shine.
277
00:10:02,900 --> 00:10:04,266
And then I taste it.
278
00:10:04,266 --> 00:10:05,266
And quickly, I'm like,
279
00:10:05,266 --> 00:10:07,266
"Ooh, man, how do I get rid
of all of this sugar?"
280
00:10:07,266 --> 00:10:08,166
'Cause there's
a lot of sugar in there.
281
00:10:09,600 --> 00:10:11,367
-I see what Chef Pat is doing.
-[Gabe] Yeah.
282
00:10:11,367 --> 00:10:12,667
He kind of made an aioli,
283
00:10:12,667 --> 00:10:13,800
but that's going to be
tough to eat
284
00:10:13,800 --> 00:10:15,166
with all that squid ink.
285
00:10:15,166 --> 00:10:16,266
-It is a lot of squid ink.
-I agree. I agree.
286
00:10:16,266 --> 00:10:18,100
[Scott] I think
my biggest concern is
287
00:10:18,100 --> 00:10:21,100
not only can
the squid ink overpower
an entire dish,
288
00:10:21,100 --> 00:10:22,667
but the sweetness
of that ice cream can
289
00:10:22,667 --> 00:10:24,934
also overpower an entire dish.
290
00:10:25,600 --> 00:10:26,934
So I'm starting to freak out.
291
00:10:27,667 --> 00:10:30,000
You have
all of that condensed,
292
00:10:30,000 --> 00:10:32,367
concentrated sugar sweetness
to it.
293
00:10:32,367 --> 00:10:33,800
I'm freaking out for sure.
294
00:10:33,800 --> 00:10:35,266
[dramatic music playing]
295
00:10:42,367 --> 00:10:43,834
Behind you, behind you,
behind you.
296
00:10:46,800 --> 00:10:48,600
[Scott] Chef Pat kind of made
an aioli,
297
00:10:48,600 --> 00:10:49,900
but that's going
to be tough to eat
298
00:10:49,900 --> 00:10:53,000
because not only can
the squid ink overpower
an entire dish,
299
00:10:53,000 --> 00:10:54,700
but the sweetness
of that ice cream can
300
00:10:54,700 --> 00:10:57,500
also overpower an entire dish.
301
00:10:57,500 --> 00:10:59,100
That squid ink aioli is
so sweet,
302
00:10:59,100 --> 00:11:00,066
and you have
to figure out a way
303
00:11:00,066 --> 00:11:01,567
to balance that.
304
00:11:01,567 --> 00:11:03,467
So I just started drizzling
a ton of olive oil in there,
305
00:11:03,467 --> 00:11:05,333
and then I hit it
with a decent amount of salt,
306
00:11:05,767 --> 00:11:07,367
and it's working.
307
00:11:07,367 --> 00:11:10,433
One of the most famous things
they do in Veneto is
308
00:11:10,767 --> 00:11:12,100
treviso sott'olio.
309
00:11:12,100 --> 00:11:14,800
So sott'olio means
"under oil."
310
00:11:14,800 --> 00:11:17,200
You blanch the treviso,
you soak it in vinegar,
311
00:11:17,200 --> 00:11:19,166
and then you let it
soak under oil.
312
00:11:21,467 --> 00:11:22,500
The treviso, I love it.
313
00:11:22,500 --> 00:11:24,300
The cutting's very thin.
314
00:11:24,300 --> 00:11:25,767
I put it in the fry pan.
315
00:11:25,767 --> 00:11:28,166
Just add salt,
pepper, olive oil,
316
00:11:28,166 --> 00:11:30,433
and just give it
a little toss.
317
00:11:31,166 --> 00:11:32,467
Two-minute warning, chefs.
318
00:11:34,000 --> 00:11:35,400
[Amy] I marinate the treviso
319
00:11:35,400 --> 00:11:38,100
in the juices
of the razor clams,
320
00:11:38,100 --> 00:11:39,467
just to kind of get
that flavor
321
00:11:39,467 --> 00:11:40,467
a little bit wilted
322
00:11:40,467 --> 00:11:42,467
with the heat
of the razor clams.
323
00:11:42,467 --> 00:11:44,333
Chefs, you're
at just under one minute.
324
00:11:44,867 --> 00:11:46,066
[Gina] Italian food is
325
00:11:46,066 --> 00:11:48,500
slowly-cooked food.
326
00:11:48,500 --> 00:11:51,367
To make it a race is insanity.
327
00:11:51,367 --> 00:11:53,500
Guys, take those seconds
and double-check your plate.
328
00:11:53,500 --> 00:11:54,467
Make sure it's right.
329
00:11:54,467 --> 00:11:56,967
[singing in Italian]
330
00:11:56,967 --> 00:11:58,867
♪ Vamonos, vamonos ♪
331
00:11:58,867 --> 00:12:01,433
-Let's go, guys.
-Final seconds here, chefs.
332
00:12:01,967 --> 00:12:03,000
Ten,
333
00:12:03,000 --> 00:12:04,767
-nine, eight--
-[Scott] Let's go.
334
00:12:04,767 --> 00:12:06,433
[Ted] ...seven, six,
335
00:12:06,967 --> 00:12:08,567
five, four--
336
00:12:08,567 --> 00:12:09,667
-[Tiffany] Ooh.
-[Ted] ...three,
337
00:12:09,667 --> 00:12:11,500
two, one.
338
00:12:11,500 --> 00:12:13,100
-Times up.
-[whooping]
339
00:12:13,100 --> 00:12:14,066
[judges applauding]
340
00:12:14,066 --> 00:12:15,400
-Good job.
-That's it.
341
00:12:15,400 --> 00:12:17,000
Good job.
342
00:12:17,000 --> 00:12:18,300
You underestimate the clock.
343
00:12:18,300 --> 00:12:19,867
You think you can
do a lot more.
344
00:12:19,867 --> 00:12:23,000
But I think my appetizer is
pretty solid in flavors.
345
00:12:23,000 --> 00:12:24,400
I was a little nervous
in the beginning,
346
00:12:24,400 --> 00:12:26,400
but I dug deep into Venice,
347
00:12:26,400 --> 00:12:27,700
and I think I nailed it.
348
00:12:27,700 --> 00:12:29,233
So let's see
where we go from here.
349
00:12:36,867 --> 00:12:39,567
Chefs, you have arrived
at the chopping block.
350
00:12:39,567 --> 00:12:42,100
Your Venetian appetizers had
to include
351
00:12:42,100 --> 00:12:43,934
squid-ink ice cream,
352
00:12:44,367 --> 00:12:46,367
treviso, sopressa,
353
00:12:46,767 --> 00:12:48,567
and razor clams.
354
00:12:48,567 --> 00:12:50,266
We're starting with you,
Chef German.
355
00:12:50,266 --> 00:12:53,700
So I made a bigoli
with treviso, sopressata,
356
00:12:53,700 --> 00:12:56,000
razor clams,
black squid ink sauce.
357
00:12:56,000 --> 00:12:57,867
Chef, where did you grow up?
358
00:12:57,867 --> 00:13:01,000
I grew up in Torino,
Piedmont region.
359
00:13:01,000 --> 00:13:02,266
I used to live in Venice,
360
00:13:02,266 --> 00:13:05,567
working in one
of the best hotel in Venice,
361
00:13:05,567 --> 00:13:08,100
where I had a chance to work
with the great chefs
362
00:13:08,100 --> 00:13:09,967
and also respect the territory
363
00:13:09,967 --> 00:13:11,600
and what the territory offer.
364
00:13:11,600 --> 00:13:12,600
[Scott] Chef, let me
tell you something.
365
00:13:12,600 --> 00:13:13,700
This is delicious.
366
00:13:13,700 --> 00:13:16,767
Great texture
in the crispy sopressa.
367
00:13:16,767 --> 00:13:20,600
Really nice, sweet bitterness
from that treviso as well.
368
00:13:20,600 --> 00:13:22,767
Obviously, there's
a ton of tradition
369
00:13:22,767 --> 00:13:23,834
inside this plate.
370
00:13:23,834 --> 00:13:27,266
It shows here
why Venetian cuisine is
so respected.
371
00:13:27,266 --> 00:13:28,367
You did a really good job.
372
00:13:28,367 --> 00:13:29,467
Thank you so much.
373
00:13:29,467 --> 00:13:31,767
The razor clams are
cooked perfectly.
374
00:13:31,767 --> 00:13:33,867
Love the chew.
I love all of it going on.
375
00:13:33,867 --> 00:13:37,266
And obviously, you know
what you're doing here.
376
00:13:38,767 --> 00:13:39,867
This is a delicious dish.
377
00:13:39,867 --> 00:13:41,667
The only thing is I do wish
378
00:13:41,667 --> 00:13:43,100
that there was a little more
379
00:13:43,100 --> 00:13:43,967
of everything.
380
00:13:43,967 --> 00:13:45,000
You know, I wanted
more radicchio.
381
00:13:45,000 --> 00:13:46,667
I wanted more razor clams.
382
00:13:46,667 --> 00:13:48,100
I wanted more sauce.
383
00:13:48,100 --> 00:13:50,166
Grazie. Thank you so much.
384
00:13:50,166 --> 00:13:52,367
We move now to Chef Amy.
What do we have?
385
00:13:52,367 --> 00:13:53,767
Chefs, for you today, I made
386
00:13:53,767 --> 00:13:55,867
razor clams with treviso,
387
00:13:55,867 --> 00:13:57,367
a little squid-ink crema,
388
00:13:57,367 --> 00:14:00,166
and crispy sopressa
in there as well.
389
00:14:00,166 --> 00:14:02,367
So is Veneto a region
that really inspires you?
390
00:14:02,367 --> 00:14:04,600
The region reminds me
of my childhood.
391
00:14:04,600 --> 00:14:06,467
I was brought up
in South Padre Island
392
00:14:06,467 --> 00:14:07,300
near the coast,
393
00:14:07,300 --> 00:14:10,567
and it speaks to me
through the seafood
394
00:14:10,567 --> 00:14:12,166
and the freshness
that they get there.
395
00:14:13,200 --> 00:14:15,667
Amy, I really enjoyed
my very first bite.
396
00:14:15,667 --> 00:14:17,800
-Okay.
-The razor clams are
cooked properly.
397
00:14:17,800 --> 00:14:20,500
And I like the use
of the squid ink.
398
00:14:20,500 --> 00:14:21,700
You didn't put too much.
399
00:14:21,700 --> 00:14:22,867
It's there.
400
00:14:22,867 --> 00:14:24,300
It's not too sweet as well,
401
00:14:24,300 --> 00:14:25,567
which is really great.
402
00:14:25,567 --> 00:14:27,467
One thing I wish
I would have loved
403
00:14:27,467 --> 00:14:29,166
for the radicchio to have
kissed the grill.
404
00:14:29,166 --> 00:14:31,467
And I think that char would
have worked very well
405
00:14:31,467 --> 00:14:33,266
in the dish. But overall,
406
00:14:33,266 --> 00:14:34,767
we're in Veneto here.
I like it.
407
00:14:34,767 --> 00:14:35,867
Understood. Thank you.
408
00:14:35,867 --> 00:14:37,300
Yeah, I agree with that.
409
00:14:37,300 --> 00:14:40,000
If you were just to toss
that radicchio in a little bit
410
00:14:40,000 --> 00:14:41,000
with those clams,
411
00:14:41,000 --> 00:14:43,066
just so it had
that little bit of a wilt,
412
00:14:43,066 --> 00:14:44,100
I think it would have changed
413
00:14:44,100 --> 00:14:45,266
the composition
of the texture,
414
00:14:45,266 --> 00:14:48,300
as well as kind of
doubled down
on that bitterness.
415
00:14:48,300 --> 00:14:49,867
I appreciate that. Thank you.
416
00:14:50,400 --> 00:14:51,734
Next up, Chef Pat.
417
00:14:52,367 --> 00:14:54,967
So we have razor clam in brodo
418
00:14:54,967 --> 00:14:58,567
with a crostini
of that squid-ink ice cream.
419
00:14:58,567 --> 00:14:59,867
I turned it into an aioli.
420
00:14:59,867 --> 00:15:03,800
And on top is
a treviso sott'olio
421
00:15:03,800 --> 00:15:05,867
So I took some radicchio,
422
00:15:05,867 --> 00:15:07,567
I blanched it,
soaked it in vinegar,
423
00:15:07,567 --> 00:15:10,634
and then let it sit in oil
until we were ready to plate.
424
00:15:11,000 --> 00:15:12,100
You know, Pat,
425
00:15:12,100 --> 00:15:14,266
the biggest critique I have
about this dish is
426
00:15:14,266 --> 00:15:15,567
your plating.
427
00:15:15,567 --> 00:15:16,700
It's not easy
428
00:15:16,700 --> 00:15:18,200
to move around this dish.
429
00:15:18,200 --> 00:15:20,100
Now, that said, you developed
some really nice flavors
430
00:15:20,100 --> 00:15:21,000
on the broth.
431
00:15:21,000 --> 00:15:23,367
The razors are
very well cooked.
432
00:15:23,367 --> 00:15:26,066
This is a modern take
on Venetian cuisine.
433
00:15:26,066 --> 00:15:27,000
Thank you.
434
00:15:27,000 --> 00:15:29,100
Listen, I love the flavors
you developed here.
435
00:15:29,100 --> 00:15:30,500
I love the simple broth.
436
00:15:30,500 --> 00:15:32,467
I think the genius
on this plate, though,
437
00:15:32,467 --> 00:15:33,767
in all honesty, is
438
00:15:33,767 --> 00:15:37,066
100% that aioli
that you created.
439
00:15:37,066 --> 00:15:38,266
It's really delicious,
440
00:15:38,266 --> 00:15:39,400
really good texture
441
00:15:39,400 --> 00:15:40,900
with that toasted bread
as well.
442
00:15:40,900 --> 00:15:42,567
I will say
the radicchio itself has
443
00:15:42,567 --> 00:15:44,233
a little bit too much vinegar
for me.
444
00:15:45,600 --> 00:15:47,200
The Treviso is
delicious to me.
445
00:15:47,200 --> 00:15:49,200
Forget what he's talking about
with that vinegar.
446
00:15:49,200 --> 00:15:50,600
I am loving the vinegar
447
00:15:50,600 --> 00:15:51,800
-on there.
-Thank you.
448
00:15:51,800 --> 00:15:53,767
But when it comes
to the sopressa, though,
449
00:15:53,767 --> 00:15:55,500
I'm not really getting
a lot of it.
450
00:15:55,500 --> 00:15:57,767
And there's a few bites
in between
451
00:15:57,767 --> 00:15:59,533
where I almost forget
it's in here.
452
00:16:01,300 --> 00:16:02,266
Finally, Chef Gina.
453
00:16:02,266 --> 00:16:07,066
My dish is a treviso soffritto
over razor clams.
454
00:16:12,867 --> 00:16:15,166
Chef Gina, it is delicious.
455
00:16:15,166 --> 00:16:18,266
You hit the notes
with having enough acid.
456
00:16:18,266 --> 00:16:20,467
Plus, I really like
the treviso coming through
457
00:16:20,467 --> 00:16:21,467
and the sopressa in there.
458
00:16:21,467 --> 00:16:24,100
And I think that you used
the squid ink very well.
459
00:16:24,100 --> 00:16:25,567
It's not too much,
460
00:16:25,567 --> 00:16:27,800
but it is a little clunky.
461
00:16:27,800 --> 00:16:29,467
When we think about Veneto,
462
00:16:29,467 --> 00:16:31,100
we think of harmony,
463
00:16:31,100 --> 00:16:33,767
and the razor clams were
cooked well.
464
00:16:33,767 --> 00:16:35,967
But we could have
cut the razor clams a little,
465
00:16:35,967 --> 00:16:37,767
because you have a bowl,
466
00:16:37,767 --> 00:16:40,800
and it's meant for it
all to be ate together.
467
00:16:40,800 --> 00:16:43,166
I think a great dish is
just like a movie.
468
00:16:43,166 --> 00:16:44,667
You know, you have
the main character,
469
00:16:44,667 --> 00:16:46,967
and then you have
supporting roles, right?
470
00:16:46,967 --> 00:16:48,367
And it's difficult for me
to figure out
471
00:16:48,367 --> 00:16:49,667
what is
the main character here.
472
00:16:49,667 --> 00:16:52,600
You know, I see
a lot of it in a bowl.
473
00:16:52,600 --> 00:16:54,467
And to be fully honest,
everything is delicious,
474
00:16:54,467 --> 00:16:56,867
'cause you hit
some great flavors.
475
00:16:56,867 --> 00:17:00,667
I agree there is a lot
of really good depth
of flavor here.
476
00:17:00,667 --> 00:17:03,066
But I think that you had
a seed of an idea here
477
00:17:03,066 --> 00:17:04,266
that worked really well,
478
00:17:04,266 --> 00:17:05,567
but it's your form
479
00:17:05,567 --> 00:17:07,066
that didn't come together.
480
00:17:11,300 --> 00:17:12,400
[Gina] I feel like I should
definitely move forward
481
00:17:12,400 --> 00:17:13,867
because I don't just, like,
482
00:17:13,867 --> 00:17:15,166
you know, pretend
to be Italian
483
00:17:15,166 --> 00:17:16,266
or pretend to know
that region.
484
00:17:16,266 --> 00:17:17,867
I, like, understand it,
485
00:17:17,867 --> 00:17:22,000
and, like, hopefully, all
of my nerves will calm down
486
00:17:22,000 --> 00:17:23,433
if I make it
to the second round.
487
00:17:24,867 --> 00:17:27,467
I think, honestly, I was
very confident with my dish
488
00:17:27,467 --> 00:17:29,767
because I respect
the Veneto region.
489
00:17:29,767 --> 00:17:31,367
But everything can happen.
490
00:17:31,367 --> 00:17:33,500
At the end of the day,
what the judges decide is
491
00:17:33,500 --> 00:17:34,867
what the judges decide.
492
00:17:34,867 --> 00:17:36,533
[dramatic music playing]
493
00:17:44,467 --> 00:17:47,867
So whose dish is
on the chopping block?
494
00:17:54,000 --> 00:17:55,900
Chef Gina,
you've been chopped.
495
00:17:55,900 --> 00:17:57,300
Judges?
496
00:17:57,300 --> 00:17:58,767
Chef Gina, we felt
like you needed
497
00:17:58,767 --> 00:18:00,066
to chop the razor clams
498
00:18:00,066 --> 00:18:02,000
so that we could
enjoy it all together
499
00:18:02,000 --> 00:18:03,166
with your dish.
500
00:18:03,166 --> 00:18:04,266
And so we had to chop you.
501
00:18:04,266 --> 00:18:06,066
It was an honor. Thank you.
502
00:18:07,567 --> 00:18:09,400
[Gina] I do agree
with the judges' decision,
503
00:18:09,400 --> 00:18:12,066
but I still feel like I had
a chance to represent
504
00:18:12,066 --> 00:18:14,166
Venetian cooking, my heritage.
505
00:18:14,166 --> 00:18:16,033
I loved every minute of it.
506
00:18:18,467 --> 00:18:20,467
[Ted] Chef German,
Chef Amy, Chef Pat,
507
00:18:21,300 --> 00:18:22,533
second basket.
508
00:18:25,467 --> 00:18:26,734
Let's do it.
509
00:18:28,100 --> 00:18:29,166
[speaking Italian]
510
00:18:29,867 --> 00:18:30,867
My God.
511
00:18:30,867 --> 00:18:33,066
[Ted] Wow, a whole goose.
512
00:18:33,066 --> 00:18:34,667
It's heavier than I am. Goose!
513
00:18:36,300 --> 00:18:38,000
[Ted] You also have
garlic bread.
514
00:18:38,000 --> 00:18:39,033
[Pat] Fantastic.
515
00:18:39,900 --> 00:18:41,000
[Ted] White asparagus.
516
00:18:41,000 --> 00:18:43,000
White asparagus comes
from the Veneto region.
517
00:18:43,000 --> 00:18:44,266
[Ted] And polenta.
518
00:18:47,467 --> 00:18:48,400
Impressive.
519
00:18:48,400 --> 00:18:49,600
This is going to be fun.
520
00:18:49,600 --> 00:18:51,767
You'll get a whole 30 minutes
this time.
521
00:18:52,467 --> 00:18:53,800
-Clock starts now.
-[whooping]
522
00:18:53,800 --> 00:18:54,867
[Scott] Let's go, chefs!
523
00:18:54,867 --> 00:18:56,100
-[Tiffany whooping]
-Let's go!
524
00:18:56,100 --> 00:18:58,066
-[Amy] This is gonna be good.
-[Scott laughs]
525
00:19:02,066 --> 00:19:04,367
Judges, goose is very popular
526
00:19:04,367 --> 00:19:05,567
in northern Italy.
527
00:19:05,567 --> 00:19:07,200
How is it typically served?
528
00:19:07,200 --> 00:19:08,667
It's often served on polenta.
529
00:19:08,667 --> 00:19:10,400
I mean, this is
the classic way.
530
00:19:10,400 --> 00:19:11,867
You know,
it's something very special,
531
00:19:11,867 --> 00:19:13,266
very unique
of the Veneto region.
532
00:19:13,266 --> 00:19:15,467
Right behind.
Behind, behind, behind.
533
00:19:15,467 --> 00:19:17,767
[Ted] So how do you think,
in only 30 minutes,
534
00:19:17,767 --> 00:19:19,567
how should they be
using the goose?
535
00:19:19,567 --> 00:19:20,900
It's similar to a duck.
536
00:19:20,900 --> 00:19:23,367
So whether you're grinding it
and making a meatball,
537
00:19:23,367 --> 00:19:25,100
or you are
roasting the breast,
538
00:19:25,100 --> 00:19:27,667
I think the cook
of the goose needs
539
00:19:27,667 --> 00:19:28,934
to be on point.
540
00:19:29,867 --> 00:19:31,367
-Amy, chef.
-Yes.
541
00:19:31,367 --> 00:19:32,667
What's going on there?
542
00:19:32,667 --> 00:19:35,500
I'm going to get this
into some polenta and flour,
543
00:19:35,500 --> 00:19:36,767
kind of crisp
the skin up with it,
544
00:19:36,767 --> 00:19:38,266
kind of like a fried bit.
545
00:19:38,266 --> 00:19:40,400
And I'm making a ragu sauce.
546
00:19:40,400 --> 00:19:41,934
-Interesting.
-Interesting.
547
00:19:43,100 --> 00:19:45,066
[Amy] I've never
cooked goose before,
548
00:19:45,066 --> 00:19:47,400
but I'm treating it like duck.
549
00:19:47,400 --> 00:19:50,300
My first thought is
dredging this
550
00:19:50,300 --> 00:19:51,700
in some of the polenta,
551
00:19:51,700 --> 00:19:54,567
treating it like cornmeal,
like we do in the South.
552
00:19:54,567 --> 00:19:56,367
What makes
the region unique is
553
00:19:56,367 --> 00:19:57,667
that they incorporate
554
00:19:57,667 --> 00:20:00,567
a lot more worldly flavors
and spices
555
00:20:00,567 --> 00:20:03,166
than other regions
of Italy do.
556
00:20:03,166 --> 00:20:05,700
So I add
some ground cinnamon, nutmeg,
557
00:20:05,700 --> 00:20:07,133
along with some chili flakes.
558
00:20:11,266 --> 00:20:13,166
Okay, German.
[speaking in Italian]
559
00:20:13,166 --> 00:20:14,767
-[in English]
How are you doing?
-[speaking in Italian]
560
00:20:14,767 --> 00:20:16,100
-Yoo-hoo!
-[Gabe] Listen, are you going
561
00:20:16,100 --> 00:20:18,266
to celebrate
the Veneto region?
562
00:20:18,266 --> 00:20:20,166
I'm making seared goose,
563
00:20:20,166 --> 00:20:21,667
I'm making some polenta,
564
00:20:21,667 --> 00:20:24,667
and recreating
with the garlic bread,
565
00:20:24,667 --> 00:20:25,967
like toasted breadcrumbs.
566
00:20:25,967 --> 00:20:27,667
Okay.
567
00:20:27,667 --> 00:20:28,967
[German] For me,
goose is something new,
568
00:20:28,967 --> 00:20:30,467
and I never cooked before,
569
00:20:30,467 --> 00:20:32,967
so I have to treat the goose
570
00:20:32,967 --> 00:20:35,000
in the way I can treat a duck.
571
00:20:35,000 --> 00:20:39,300
So I start to sear right away
with garlic, thyme,
572
00:20:39,300 --> 00:20:41,367
rosemary,
and then the shallots.
573
00:20:44,200 --> 00:20:46,867
[Scott] So polenta, one
of those typical ingredients
574
00:20:46,867 --> 00:20:49,900
all the way from Lombardia,
all the way across to Veneto.
575
00:20:49,900 --> 00:20:52,100
I make my polenta
with half milk, half cream.
576
00:20:52,100 --> 00:20:54,066
-[Tiffany] Mmm.
-And I cook it
for about three hours.
577
00:20:54,066 --> 00:20:55,900
This is a fast-cooked polenta.
578
00:20:55,900 --> 00:20:57,367
It should cook
all the way through
579
00:20:57,367 --> 00:20:58,634
in about three minutes.
580
00:21:00,467 --> 00:21:02,800
[Pat] So first thing I do is
I take my polenta,
581
00:21:02,800 --> 00:21:04,066
I add milk to it.
582
00:21:04,066 --> 00:21:04,967
That milk is going to draw
583
00:21:04,967 --> 00:21:06,800
a lot of that starchiness
out of the polenta
584
00:21:06,800 --> 00:21:09,467
for it to make
a really nice creaminess
to it.
585
00:21:09,467 --> 00:21:11,166
And then
I immediately think meatball
586
00:21:11,166 --> 00:21:14,166
because I need to get
this goose tender.
587
00:21:14,166 --> 00:21:15,967
-Pat?
-Yes.
588
00:21:15,967 --> 00:21:17,500
How are you going
to celebrate Veneto?
589
00:21:17,500 --> 00:21:20,266
I'm going to do a goose
and pancetta polpette.
590
00:21:20,266 --> 00:21:23,166
And then I'm going to do
a little asparagus vellutata
591
00:21:23,166 --> 00:21:24,767
over the top. And then
the mollica breadcrumbs
592
00:21:24,767 --> 00:21:26,500
-over the top of that.
-Oh, my God.
593
00:21:26,500 --> 00:21:27,667
-Okay.
-[Scott] Okay.
He's got a lot going on.
594
00:21:27,667 --> 00:21:29,667
I mean, that's a lot going on.
595
00:21:29,667 --> 00:21:31,500
[Pat] I'm gonna make
a garlic bread gremolata.
596
00:21:31,500 --> 00:21:33,467
So I start by cutting
597
00:21:33,467 --> 00:21:35,467
the garlic bread
into little croutons,
598
00:21:35,467 --> 00:21:36,867
getting them toasted.
599
00:21:36,867 --> 00:21:37,934
And I grab horseradish,
600
00:21:38,500 --> 00:21:40,333
lemon zest, parsley.
601
00:21:41,467 --> 00:21:43,767
Chefs, 18 minutes
on the clock.
602
00:21:44,767 --> 00:21:46,900
[Amy] I've been
happily married
for nine years.
603
00:21:46,900 --> 00:21:49,467
We have a nine-year-old son
named Ryuko.
604
00:21:49,467 --> 00:21:51,767
I challenged him
to do his spelling bee,
605
00:21:51,767 --> 00:21:55,066
and he was like, "Well,
why don't you go on Chopped?"
606
00:21:55,066 --> 00:21:58,166
So, love to win
for my son Ryuko.
607
00:21:58,166 --> 00:22:00,266
Another thing that I think is
really important
608
00:22:00,266 --> 00:22:02,066
about this basket is
garlic bread.
609
00:22:02,066 --> 00:22:04,166
Of course, not typically
associated with Italy,
610
00:22:04,166 --> 00:22:05,166
garlic bread,
611
00:22:05,166 --> 00:22:07,200
but the garlic itself
from Veneto,
612
00:22:07,200 --> 00:22:09,367
which is very specific
and prized.
613
00:22:09,367 --> 00:22:11,400
[Amy] I get the ragu
into the blender,
614
00:22:11,400 --> 00:22:12,767
take the garlic bread,
615
00:22:12,767 --> 00:22:14,567
add that to make
the sauce thicker,
616
00:22:14,567 --> 00:22:15,567
and a little bit
of the pickling juice
617
00:22:15,567 --> 00:22:17,734
from the asparagus as well.
618
00:22:22,400 --> 00:22:23,667
I'm a polentone, you know.
619
00:22:23,667 --> 00:22:25,900
I come from polenta territory.
620
00:22:25,900 --> 00:22:28,100
We eat polenta
in every single thing.
621
00:22:28,100 --> 00:22:30,367
If you add in
some heavy cream,
622
00:22:30,367 --> 00:22:32,600
milk, butter,
grated cheese on it,
623
00:22:32,600 --> 00:22:36,100
and that's where it's
getting more creamy.
624
00:22:36,100 --> 00:22:38,400
And then I'll braise
the white asparagus
625
00:22:38,400 --> 00:22:40,166
and fold in polenta.
626
00:22:41,100 --> 00:22:42,200
[Tiffany] I think
when it comes to,
627
00:22:42,200 --> 00:22:44,166
like, white asparagus,
it's the same.
628
00:22:44,166 --> 00:22:46,467
It's green asparagus that's
deprived of light, right?
629
00:22:46,467 --> 00:22:49,100
And so oftentimes
you do need to peel it
630
00:22:49,100 --> 00:22:50,500
because they're larger
631
00:22:50,500 --> 00:22:52,300
-and it's very sturdy--
-[Scott] Mm-hmm.
632
00:22:52,300 --> 00:22:53,467
-and all of that.
-[Gabe] Tougher.
633
00:22:53,467 --> 00:22:55,700
But now the work has
been done for them.
634
00:22:55,700 --> 00:22:57,100
You know,
it's modeled for them.
635
00:22:57,100 --> 00:22:58,266
10 minutes
on the clock, chefs.
636
00:22:58,266 --> 00:22:59,400
[Scott] 10 minutes, chefs.
637
00:22:59,400 --> 00:23:00,867
Here we go. Here we go.
638
00:23:01,867 --> 00:23:04,567
Man, I still haven't even
butchered this goose yet.
639
00:23:04,567 --> 00:23:06,967
But driving me at this moment
right now is the fact
640
00:23:06,967 --> 00:23:09,567
that I really want to showcase
what Veneto can offer.
641
00:23:09,567 --> 00:23:12,266
Veneto's known
for these really cool spices
642
00:23:12,266 --> 00:23:14,000
of pine nuts and dried fruits.
643
00:23:14,000 --> 00:23:16,567
And I'm like, "Ooh, I want
to get that in the meatball."
644
00:23:16,567 --> 00:23:18,934
Pat is still making
his meatballs.
645
00:23:19,467 --> 00:23:21,467
What you don't want is
646
00:23:21,467 --> 00:23:23,767
a raw meatball
in the center, right?
647
00:23:23,767 --> 00:23:25,867
[Pat] And right away,
as soon as they're rolled,
I get them right in the fryer.
648
00:23:27,300 --> 00:23:30,200
Five minutes
on the clock, chefs.
649
00:23:30,200 --> 00:23:31,867
-Get it done.
-[Gabe] Come on, guys.
650
00:23:35,600 --> 00:23:38,600
So what I'm going
to do is a Venetian gremolata.
651
00:23:38,600 --> 00:23:41,200
I use the breast steaks
toasted in the oven
652
00:23:41,200 --> 00:23:43,266
with some olive oil
and spring onions,
653
00:23:43,266 --> 00:23:44,900
parsley, mint,
654
00:23:44,900 --> 00:23:46,266
rosemary, thyme.
655
00:23:46,266 --> 00:23:47,467
Yes, baby.
656
00:23:47,467 --> 00:23:48,767
-[Scott] Let's go, chefs.
Let's get it done.
-Come on, guys.
657
00:23:48,767 --> 00:23:50,467
-One minute.
-[Scott] Let's get it done.
658
00:23:50,467 --> 00:23:52,000
[Pat] So I'm gonna use
the white asparagus
659
00:23:52,000 --> 00:23:53,967
to make a vellutata.
660
00:23:53,967 --> 00:23:56,266
I go shallots in a pan,
I cover it with milk,
661
00:23:56,266 --> 00:23:57,867
some butter,
and some salt in there,
662
00:23:57,867 --> 00:23:59,500
and I'll puree it very fine.
663
00:23:59,500 --> 00:24:00,767
[Gabe] Make sure
all your ingredients are
664
00:24:00,767 --> 00:24:01,667
in the plate.
665
00:24:01,667 --> 00:24:02,667
Looks good, tastes good.
666
00:24:02,667 --> 00:24:04,767
[Scott] Double-check
all those ingredients.
667
00:24:04,767 --> 00:24:07,367
[Ted] Final seconds
ticking away, chefs.
668
00:24:07,367 --> 00:24:09,634
Ten, nine, eight,
669
00:24:10,266 --> 00:24:12,266
seven, six,
670
00:24:12,266 --> 00:24:14,066
five, four,
671
00:24:14,066 --> 00:24:15,400
three,
672
00:24:15,400 --> 00:24:17,467
two, one.
673
00:24:17,467 --> 00:24:19,166
-Time's up. Please step back.
-[whooping]
674
00:24:20,367 --> 00:24:22,000
-[Pat] Nice job.
-[Gabe] Good job, guys.
675
00:24:22,000 --> 00:24:23,333
-Chef.
-[blows]
676
00:24:24,600 --> 00:24:26,100
-[Amy] Nice job.
-[Pat] Nice job.
677
00:24:26,100 --> 00:24:28,667
I never sweat that much
in the kitchen before this.
678
00:24:28,667 --> 00:24:30,967
When I started,
I was very worried
for the goose,
679
00:24:30,967 --> 00:24:33,100
but I feel great now.
680
00:24:33,100 --> 00:24:34,266
I can't wait
to see the judges,
681
00:24:34,266 --> 00:24:36,467
what are they gonna
think about my dish.
682
00:24:36,467 --> 00:24:37,867
[Pat] I'm definitely feeling
the pressure, yeah.
683
00:24:37,867 --> 00:24:39,567
It's not an easy competition
by any means,
684
00:24:39,567 --> 00:24:41,700
but I think my layers
of flavor is
685
00:24:41,700 --> 00:24:43,333
where this needs to be.
686
00:24:54,667 --> 00:24:57,100
Chefs, we challenged you
to make Venetian dishes
687
00:24:57,100 --> 00:24:58,767
with a whole goose,
688
00:24:59,166 --> 00:25:00,166
garlic bread,
689
00:25:00,166 --> 00:25:02,767
white asparagus, and polenta.
690
00:25:02,767 --> 00:25:04,100
Chef Pat, what do we have?
691
00:25:04,100 --> 00:25:07,700
So polpette d'oca
with polenta,
692
00:25:07,700 --> 00:25:11,300
a shallot
and asparagus vellutata,
693
00:25:11,300 --> 00:25:13,300
and then on top is a gremolata
694
00:25:13,300 --> 00:25:15,166
of toasted garlic bread,
695
00:25:15,166 --> 00:25:16,100
a little bit of horseradish,
696
00:25:16,100 --> 00:25:17,800
lemon zest, and some parsley.
697
00:25:17,800 --> 00:25:19,266
And where are
you cooking now, Chef?
698
00:25:19,266 --> 00:25:20,967
So I own five restaurants.
699
00:25:20,967 --> 00:25:22,400
Number six is
under construction.
700
00:25:22,400 --> 00:25:25,166
And it's all Italian,
so I have a little empire.
701
00:25:25,166 --> 00:25:26,667
[Ted] So I guess,
since you have an empire,
702
00:25:26,667 --> 00:25:28,166
you probably don't
have any need
703
00:25:28,166 --> 00:25:29,667
-for that prize money.
-[Pat chuckles]
704
00:25:29,667 --> 00:25:32,467
No, actually, I want to buy
705
00:25:32,467 --> 00:25:33,867
something in Umbria
706
00:25:33,867 --> 00:25:35,000
so I can take my kids.
707
00:25:35,000 --> 00:25:36,667
I have an eight-year-old
and a five-year-old.
708
00:25:36,667 --> 00:25:38,667
I want to be able to show them
709
00:25:38,667 --> 00:25:40,166
what I saw when I went there.
710
00:25:40,166 --> 00:25:41,467
How wonderful.
711
00:25:41,467 --> 00:25:43,000
The goose, the meatball,
712
00:25:43,000 --> 00:25:45,667
the pine nuts,
the sweetness of the raisins,
713
00:25:45,667 --> 00:25:47,767
it's so comforting,
714
00:25:47,767 --> 00:25:50,667
which is exactly what
a polenta dish should be.
715
00:25:50,667 --> 00:25:52,500
The asparagus, I think
you were just like,
716
00:25:52,500 --> 00:25:54,000
"Hey, I need to do
something with it."
717
00:25:54,000 --> 00:25:55,500
And you just throw them
in the blender.
718
00:25:55,500 --> 00:25:57,500
-But this was a great dish.
-Thank you.
719
00:25:57,500 --> 00:25:58,567
[Tiffany] I love
720
00:25:58,567 --> 00:26:00,300
the idea
of the gremolata on top.
721
00:26:00,300 --> 00:26:02,767
I like the flavor
that you have going on here.
722
00:26:02,767 --> 00:26:05,667
But I think
that the breadsticks got
723
00:26:05,667 --> 00:26:07,367
-a little soggy, though.
-Yep.
724
00:26:07,367 --> 00:26:08,767
[Scott] One
of the challenges, I think,
725
00:26:08,767 --> 00:26:12,166
of this goose meatball
overall is that you need
to have more fat,
726
00:26:12,166 --> 00:26:13,867
you know, cream in particular,
727
00:26:13,867 --> 00:26:15,100
to make that palatability.
728
00:26:15,100 --> 00:26:17,100
But flavors are great.
729
00:26:17,100 --> 00:26:18,533
Really beautiful presentation.
730
00:26:19,100 --> 00:26:20,100
Thank you, Chef Pat.
731
00:26:20,100 --> 00:26:21,500
Next, we go to Chef Amy.
732
00:26:21,500 --> 00:26:23,700
So, chefs, today,
I made for you
733
00:26:23,700 --> 00:26:25,700
a Venetian-style pasta
734
00:26:25,700 --> 00:26:27,667
with a salsa de oca
735
00:26:27,667 --> 00:26:29,867
and a little bit
of rosa radicchio.
736
00:26:29,867 --> 00:26:32,166
In there, you'll find
some pickled chilies.
737
00:26:32,166 --> 00:26:35,400
So what I love about Veneto is
through the Adriatic Sea,
738
00:26:35,400 --> 00:26:37,600
they kind of corner
the spice market.
739
00:26:37,600 --> 00:26:39,400
And you'll find a little bit
740
00:26:39,400 --> 00:26:42,066
of ground cinnamon, nutmeg,
741
00:26:42,066 --> 00:26:43,767
along with some chili flakes
as well.
742
00:26:43,767 --> 00:26:45,400
Yeah. Chef Amy, you know,
743
00:26:45,400 --> 00:26:47,000
I do love the spices.
744
00:26:47,000 --> 00:26:48,266
I think they're great.
745
00:26:48,266 --> 00:26:49,567
The use of the polenta,
746
00:26:49,567 --> 00:26:51,767
it's very smart
and innovative.
747
00:26:51,767 --> 00:26:53,000
As far
as the white asparagus goes,
748
00:26:53,000 --> 00:26:54,667
I think it was smart to use
749
00:26:54,667 --> 00:26:57,100
the liquid
as your pickling agent.
750
00:26:57,100 --> 00:26:58,967
I like the idea of the bread.
751
00:26:58,967 --> 00:27:00,700
I mean, taking it,
using it as a thickener,
752
00:27:00,700 --> 00:27:02,467
it's something
that traditionally has
753
00:27:02,467 --> 00:27:04,433
been done for a long time.
754
00:27:04,767 --> 00:27:06,200
But the goose,
755
00:27:06,200 --> 00:27:08,333
you want to serve it
medium rare.
756
00:27:09,066 --> 00:27:10,100
Deep-fried
the way you have it,
757
00:27:10,100 --> 00:27:11,467
really severely overcooked.
758
00:27:12,266 --> 00:27:13,667
I think the ragu
that you have here,
759
00:27:13,667 --> 00:27:15,567
I really wish you had
took a step back
760
00:27:15,567 --> 00:27:16,767
and just said, "I'm going
to make a little bit
761
00:27:16,767 --> 00:27:18,066
of a goose ragu,
762
00:27:18,767 --> 00:27:20,266
incorporate everything
inside there."
763
00:27:20,266 --> 00:27:23,400
But I do like the direction
of those brown spices.
764
00:27:23,400 --> 00:27:24,867
-I appreciate that.
-[Scott] Yeah.
765
00:27:24,867 --> 00:27:25,767
Thank you.
766
00:27:25,767 --> 00:27:26,967
-Chef Amy, thank you.
-Thank you.
767
00:27:27,767 --> 00:27:28,967
Finally, Chef German.
768
00:27:28,967 --> 00:27:30,667
So my entrées is
769
00:27:30,667 --> 00:27:32,500
seared goose in a port wine,
770
00:27:32,500 --> 00:27:34,900
creamy polenta, asparagus,
771
00:27:34,900 --> 00:27:37,233
artichokes,
and Venetian gremolata.
772
00:27:38,900 --> 00:27:41,700
One of the tricks,
I would say,
773
00:27:41,700 --> 00:27:44,100
of almost
every Chopped basket is
774
00:27:44,100 --> 00:27:45,767
to give the chefs protein
775
00:27:45,767 --> 00:27:47,500
that is never going
to cook in time.
776
00:27:47,500 --> 00:27:49,500
And the key is
to break it down.
777
00:27:49,500 --> 00:27:51,367
I think what Chef Pat did was,
778
00:27:51,367 --> 00:27:54,166
by grinding it, suddenly puts
himself in a situation
779
00:27:54,166 --> 00:27:55,367
where then it's going
to be able to cook
780
00:27:55,367 --> 00:27:56,867
in that short amount
of time, right?
781
00:27:56,867 --> 00:27:58,033
This goose...
782
00:27:58,867 --> 00:28:00,767
is very tough.
783
00:28:00,767 --> 00:28:03,166
But just the polenta
and the artichokes
784
00:28:03,166 --> 00:28:06,000
and that gremolata
and the white asparagus,
785
00:28:06,000 --> 00:28:08,066
they're delicious bites.
They're really beautiful.
786
00:28:08,867 --> 00:28:10,233
The goose itself is
overcooked.
787
00:28:11,166 --> 00:28:13,367
But I like the flavor
of the polenta.
788
00:28:13,367 --> 00:28:16,300
It tastes like
I'm eating asparagus.
789
00:28:16,300 --> 00:28:18,367
And I think that you did
a very good job
790
00:28:18,367 --> 00:28:20,467
of getting the flavor in it.
791
00:28:20,467 --> 00:28:23,000
What did you do
with the garlic bread?
792
00:28:23,000 --> 00:28:25,700
I blended and toasted
793
00:28:25,700 --> 00:28:28,100
and just sprinkled
a little bit on top.
794
00:28:28,100 --> 00:28:29,166
It's fantastic.
795
00:28:29,166 --> 00:28:30,400
It's really, really yummy.
796
00:28:30,400 --> 00:28:31,900
In Veneto, we have a lot
797
00:28:31,900 --> 00:28:34,667
of white braised ragu.
798
00:28:34,667 --> 00:28:36,200
And I can see myself
eating this dish
799
00:28:36,200 --> 00:28:37,567
in a trattoria
800
00:28:37,567 --> 00:28:39,266
in the plains of Veneto.
801
00:28:42,367 --> 00:28:44,800
[German] My soul,
I'm still thinking,
802
00:28:44,800 --> 00:28:46,367
I couldn't do better
with the goose.
803
00:28:46,367 --> 00:28:48,266
It's like a football final,
you know?
804
00:28:48,266 --> 00:28:49,400
It's one by one,
805
00:28:49,400 --> 00:28:52,400
and the stress is so intense.
806
00:28:52,400 --> 00:28:53,767
[Amy] In hindsight, there was
807
00:28:53,767 --> 00:28:55,066
a different direction
that I should have gone
808
00:28:55,066 --> 00:28:55,967
with the goose.
809
00:28:55,967 --> 00:28:58,600
But Chef German's goose was
also overcooked.
810
00:28:58,600 --> 00:29:02,333
So whose dish is
on the chopping block?
811
00:29:13,400 --> 00:29:16,433
So whose dish is
on the chopping block?
812
00:29:25,166 --> 00:29:26,166
[Ted] Chef Amy,
813
00:29:26,734 --> 00:29:27,667
you've been chopped.
814
00:29:27,667 --> 00:29:28,834
Judges?
815
00:29:29,300 --> 00:29:30,967
Amy, we can't overlook
816
00:29:30,967 --> 00:29:32,467
-overcooked goose.
-Yeah, chef.
817
00:29:32,467 --> 00:29:33,734
[Gabe] And also, we all wish
818
00:29:33,734 --> 00:29:36,100
that you really developed
the flavors in the ragu.
819
00:29:36,100 --> 00:29:38,166
And so we had to chop you.
820
00:29:38,166 --> 00:29:40,166
-Thank you very much.
I appreciate it.
-Thank you.
821
00:29:41,166 --> 00:29:42,500
[Amy] It's
a learning experience,
822
00:29:42,500 --> 00:29:45,033
and I know
that my son, Ryuko, is
823
00:29:45,033 --> 00:29:47,834
extremely proud of me
for even stepping
into this competition.
824
00:29:55,734 --> 00:29:57,066
Chef Pat, Chef German,
825
00:29:57,066 --> 00:29:58,634
open your dessert baskets.
826
00:30:01,166 --> 00:30:02,266
Oh, boy.
827
00:30:02,266 --> 00:30:05,000
[Ted] And you've got
tiramisu brownies...
828
00:30:06,367 --> 00:30:07,867
Asiago cheese...
829
00:30:07,867 --> 00:30:09,000
I was expecting Asiago.
830
00:30:09,400 --> 00:30:10,867
Asiago is from Veneto.
831
00:30:10,867 --> 00:30:11,734
This is very humble cheese.
832
00:30:11,734 --> 00:30:14,233
It's not too strong,
but it's not too mild.
833
00:30:14,233 --> 00:30:16,300
-[Ted] ...pears...
-That's kind of cool.
834
00:30:17,233 --> 00:30:19,233
I mean, do I even want
to know what this is?
835
00:30:19,233 --> 00:30:21,133
[Ted]
...and a cotton candy Bellini.
836
00:30:21,767 --> 00:30:22,734
[German]
You want to drink first?
837
00:30:22,734 --> 00:30:24,033
I mean, I think
we should, right?
838
00:30:24,867 --> 00:30:26,166
I don't even know
where to start.
839
00:30:26,166 --> 00:30:27,834
30 minutes to finish strong.
840
00:30:30,166 --> 00:30:31,867
-Clock starts now.
-[Scott] Here we go, chefs.
841
00:30:31,867 --> 00:30:33,367
[Tiffany and Gabe whoop]
842
00:30:33,367 --> 00:30:34,300
-Finish strong, chefs.
-Let's run, chefs.
843
00:30:34,300 --> 00:30:35,834
-Come on.
-[Scott] Finish strong.
844
00:30:37,467 --> 00:30:38,934
[Ted] Judges,
this basket's a gift
845
00:30:38,934 --> 00:30:40,400
from the Venetian gods.
846
00:30:40,400 --> 00:30:41,767
Booze and brownies,
847
00:30:41,767 --> 00:30:43,166
-cheese and pears.
-[Gabe] Mmm.
848
00:30:43,166 --> 00:30:44,133
[Ted] What would you make?
849
00:30:44,133 --> 00:30:46,400
[Gabe] I'm thinking
about some sort of crostata.
850
00:30:46,400 --> 00:30:48,600
I think the sweetness
of the pear cooked down,
851
00:30:48,600 --> 00:30:49,567
a little caramel.
852
00:30:49,567 --> 00:30:51,467
[Scott] I would cook
those pears with the Bellini
853
00:30:51,467 --> 00:30:53,934
and then top it
with that grated Asiago.
854
00:30:53,934 --> 00:30:55,500
Maybe create
a little bit of a streusel
855
00:30:55,500 --> 00:30:58,367
-with that tiramisu brownie
as well.
-Yeah. Brownie.
856
00:30:58,367 --> 00:31:00,233
-[Ted] Sounds great to me.
-I'm going to make that.
I'll be back.
857
00:31:00,233 --> 00:31:02,200
-You're gonna--
-[Tiffany] Okay, sounds good.
Get in there.
858
00:31:03,133 --> 00:31:04,400
So it feels great
859
00:31:04,400 --> 00:31:05,734
being in the dessert round,
860
00:31:05,734 --> 00:31:08,734
but Chef German has
definitely wowed
861
00:31:08,734 --> 00:31:09,767
with his authenticity
862
00:31:09,767 --> 00:31:11,033
when it comes
to Italian cuisine.
863
00:31:11,033 --> 00:31:12,567
So I'm a little nervous.
864
00:31:12,567 --> 00:31:14,567
But I'm going to showcase
what I can do.
865
00:31:15,767 --> 00:31:16,767
Chef Pat, how are you looking?
866
00:31:16,767 --> 00:31:17,767
I'm going to do a play
867
00:31:17,767 --> 00:31:20,133
-on this Venetian dessert
called fritole.
-Okay.
868
00:31:20,133 --> 00:31:22,567
[Pat] So fritole is
basically an Italian donut
869
00:31:22,567 --> 00:31:25,100
that's got nuts
and dried fruit in it.
870
00:31:25,100 --> 00:31:27,867
I am making chocolate
and dried fruit fritole
871
00:31:27,867 --> 00:31:30,133
with a rum pear
Bellini dipping sauce.
872
00:31:35,934 --> 00:31:37,166
Oh.
873
00:31:37,166 --> 00:31:39,100
I nicked myself
on my ring finger.
874
00:31:39,100 --> 00:31:40,266
Chef Pat has a cut.
875
00:31:40,266 --> 00:31:41,867
-[Ted] Oh, no.
-[Tiffany] Oh.
876
00:31:41,867 --> 00:31:42,967
He's wasting time.
877
00:31:42,967 --> 00:31:45,000
[Tiffany] Yeah, I think
he was peeling the pears.
878
00:31:45,000 --> 00:31:46,266
Those pears are so tiny,
879
00:31:46,266 --> 00:31:47,834
peeling them is
really difficult.
880
00:31:52,133 --> 00:31:53,467
-German.
-Yeah.
881
00:31:53,467 --> 00:31:55,967
-How you doing?
-Pastry is my big passion.
882
00:31:55,967 --> 00:31:57,300
-[Tiffany] Oh.
-And I couldn't wait
883
00:31:57,300 --> 00:31:58,400
to just show
884
00:31:58,400 --> 00:32:00,433
-what I'm capable to do it.
-Wow.
885
00:32:01,867 --> 00:32:03,967
[German] For my dessert,
I make a Bellini mousse
886
00:32:03,967 --> 00:32:05,367
with Asiago foam,
887
00:32:05,367 --> 00:32:07,567
poached pears,
and vanilla gelato.
888
00:32:07,567 --> 00:32:09,266
Chef Pat, he knows
what he's doing.
889
00:32:09,266 --> 00:32:10,166
He's a great chef.
890
00:32:10,166 --> 00:32:12,600
But I'm born
and-raised Italian,
891
00:32:12,600 --> 00:32:14,967
and I live in Venice.
892
00:32:14,967 --> 00:32:17,367
So who's better than me
should represent Veneto
893
00:32:17,367 --> 00:32:18,333
in the finale?
894
00:32:19,567 --> 00:32:21,166
-Did you cut bad, Pat?
-[Pat] No.
895
00:32:21,166 --> 00:32:23,000
I think I'll make it.
896
00:32:23,000 --> 00:32:25,133
Right away, I get
the pears in the pan.
897
00:32:25,567 --> 00:32:27,166
I deglaze with rum.
898
00:32:28,367 --> 00:32:30,100
Then I add
the Bellini in it right away
899
00:32:30,100 --> 00:32:31,567
and start cooking it.
900
00:32:31,567 --> 00:32:33,567
So I need to get
this batter going.
901
00:32:33,567 --> 00:32:36,667
I'm going to use the crust
from the tiramisu brownies
902
00:32:36,667 --> 00:32:39,667
mixed with the asiago
in my fritole.
903
00:32:39,667 --> 00:32:42,000
Asiago cheese is probably
904
00:32:42,000 --> 00:32:44,567
one of the most
well-known cheeses in Veneto.
905
00:32:46,367 --> 00:32:49,166
I feel like
this entire tournament was
built for me.
906
00:32:49,166 --> 00:32:50,500
And I've been focused
on just building
907
00:32:50,500 --> 00:32:52,567
a little restaurant empire
in Atlanta.
908
00:32:52,567 --> 00:32:53,867
Now is my time to shine,
909
00:32:53,867 --> 00:32:55,500
and I'm here to win
the whole thing,
not just this one.
910
00:32:55,500 --> 00:32:57,166
So I'm pumped.
911
00:32:58,734 --> 00:33:00,367
Less than 15 minutes
on the clock, chefs.
912
00:33:00,367 --> 00:33:03,100
[German] If I don't
make this gelato right,
913
00:33:03,100 --> 00:33:04,867
in Italy, they're going
to delete my name
914
00:33:04,867 --> 00:33:06,767
from every place.
915
00:33:06,767 --> 00:33:08,734
Chef German, can I ask you
what you're making, Chef?
916
00:33:09,367 --> 00:33:10,867
I'm making a Bellini mousse
917
00:33:10,867 --> 00:33:12,100
with the brownie.
918
00:33:12,100 --> 00:33:13,266
I'm making a foam
919
00:33:13,266 --> 00:33:15,834
of asiago and a gelato.
920
00:33:17,066 --> 00:33:19,867
So for making the gelato,
I just boil in milk,
921
00:33:19,867 --> 00:33:20,934
vanilla, and heavy cream,
922
00:33:20,934 --> 00:33:22,500
egg yolk, sugar,
923
00:33:22,500 --> 00:33:24,100
condensed milk.
924
00:33:25,166 --> 00:33:27,934
And I'm using
the tiramisu brownie two ways.
925
00:33:27,934 --> 00:33:29,500
I'm taking the brownie
926
00:33:29,500 --> 00:33:31,467
and mash
with the graham crackers
927
00:33:31,467 --> 00:33:33,033
for the base of the mousse.
928
00:33:33,033 --> 00:33:34,233
And I use the filling,
929
00:33:34,233 --> 00:33:36,367
mixing with the heavy cream
and the ricotta
930
00:33:36,367 --> 00:33:39,133
for make my filling
for the mousse.
931
00:33:39,133 --> 00:33:40,767
I just pour the Bellini inside
932
00:33:40,767 --> 00:33:43,467
and take it
in the blast chiller.
933
00:33:43,467 --> 00:33:46,266
So, Bellini is
traditionally done
with peach puree,
934
00:33:46,266 --> 00:33:47,767
white peaches
from the north of Italy--
935
00:33:47,767 --> 00:33:48,967
-[Ted] Mm-hmm.
-[Gabe] ...and then prosecco.
936
00:33:48,967 --> 00:33:51,600
I mean, Veneto is
the land of prosecco.
937
00:33:51,600 --> 00:33:52,934
And so you have
this marriage of two
938
00:33:52,934 --> 00:33:55,600
that made really Venice famous
939
00:33:55,600 --> 00:33:58,634
in terms of being the drink
of the Veneto region.
940
00:34:00,166 --> 00:34:02,967
[Pat] I am making a rum pear
Bellini dipping sauce.
941
00:34:02,967 --> 00:34:05,033
So I start kind of poking
at the pear,
942
00:34:05,033 --> 00:34:06,367
and I quickly realize
they're done.
943
00:34:06,367 --> 00:34:08,300
So I go right
into a blender with it.
944
00:34:09,867 --> 00:34:11,066
The batter's looking good,
945
00:34:11,066 --> 00:34:13,066
so I just start dropping them
in the fryer.
946
00:34:14,934 --> 00:34:17,300
-Seven minutes
remaining, chefs.
-[Tiffany whoops]
947
00:34:17,300 --> 00:34:19,867
[Scott] So German has
really big plans here, right?
948
00:34:19,867 --> 00:34:21,166
A little bit concerned
949
00:34:21,166 --> 00:34:22,567
because the ice cream isn't
950
00:34:22,567 --> 00:34:23,867
-in the ice-cream maker yet.
-Yeah.
951
00:34:23,867 --> 00:34:26,033
-I didn't see
the foam being made yet.
-Yeah.
952
00:34:26,033 --> 00:34:27,600
[Scott] All this stuff needs
to work,
953
00:34:27,600 --> 00:34:30,000
and I don't see it
coming together yet.
954
00:34:30,000 --> 00:34:31,767
[German] I run
to the blast chiller.
955
00:34:31,767 --> 00:34:33,767
My gelato base is
not ready yet.
956
00:34:33,767 --> 00:34:35,667
The time is never enough.
957
00:34:35,667 --> 00:34:37,734
The stress is so intense.
958
00:34:37,734 --> 00:34:40,133
The tension is so high.
It's crazy.
959
00:34:49,667 --> 00:34:51,667
[German] Finally,
my gelato base is cool.
960
00:34:51,667 --> 00:34:53,233
I can put it
in the ice cream machine.
961
00:34:54,667 --> 00:34:56,367
Then, for my asiago foam,
962
00:34:56,367 --> 00:34:59,333
I put it in a, melt it down
with milk,
963
00:34:59,333 --> 00:35:00,467
and that needs to be strained,
964
00:35:00,467 --> 00:35:04,233
because otherwise,
it will be so grainy.
965
00:35:04,233 --> 00:35:05,934
All right, chefs, you're down
to five minutes here.
966
00:35:05,934 --> 00:35:06,934
Five minutes heard.
967
00:35:06,934 --> 00:35:09,166
The pear sauce tastes
fantastic,
968
00:35:09,166 --> 00:35:11,266
but obviously,
you don't want to dip
969
00:35:11,266 --> 00:35:13,100
a hot donut into a hot sauce,
970
00:35:13,100 --> 00:35:14,166
so I quickly go
971
00:35:14,166 --> 00:35:16,233
right into the blast chiller
with it.
972
00:35:17,000 --> 00:35:18,367
[Ted] Three minutes, chefs.
973
00:35:18,367 --> 00:35:19,600
[German] I'm sweating.
974
00:35:19,600 --> 00:35:21,066
My heart's palpitating.
975
00:35:21,066 --> 00:35:23,467
But I know
I'm going to finish.
I'm going to make it.
976
00:35:23,467 --> 00:35:24,767
I have to say, y'all,
977
00:35:24,767 --> 00:35:26,967
-German's ice cream looks
good and creamy--
-[Scott] Yes, it does.
978
00:35:26,967 --> 00:35:29,000
-[Gabe] Oh, it does. Yeah.
-[Tiffany] ...coming out
of that ice cream machine.
979
00:35:29,000 --> 00:35:30,133
One minute, chefs.
980
00:35:30,133 --> 00:35:32,467
Chef German, you got
all your ingredients, Chef?
981
00:35:32,467 --> 00:35:33,600
Yes, sir.
982
00:35:35,266 --> 00:35:38,100
I still have to put the foam
in the siphon canister
983
00:35:38,100 --> 00:35:39,800
and top it on my dish.
984
00:35:41,133 --> 00:35:42,667
[Ted] All right, chefs,
final seconds
985
00:35:42,667 --> 00:35:44,233
of the final round here.
986
00:35:44,233 --> 00:35:45,834
-Ten, nine--
-[Gabe] Let's go, guys.
987
00:35:45,834 --> 00:35:47,967
-[Ted] ...eight, seven--
-[judges cheering]
988
00:35:47,967 --> 00:35:49,867
-[Ted] ...six, five--
-[Gabe] All right.
989
00:35:49,867 --> 00:35:50,934
-[Ted] ...four--
-[Scott] Quite intense.
990
00:35:50,934 --> 00:35:52,734
-[Ted] ...three, two--
-[Scott] With intensity,
chefs.
991
00:35:53,233 --> 00:35:54,467
[Ted] ...one. Time's up.
992
00:35:54,467 --> 00:35:56,166
-[Scott] Good job, chefs.
-[cheering]
993
00:35:56,166 --> 00:35:57,500
Great job.
994
00:35:57,500 --> 00:35:59,800
-[Pat whoops]
-[Gabe speaking in Italian]
995
00:36:01,133 --> 00:36:03,000
[German] I was able
to make four components
996
00:36:03,000 --> 00:36:04,066
in 30 minutes.
997
00:36:04,066 --> 00:36:07,834
My thinking, that's my ticket
for the grand finale,
998
00:36:07,834 --> 00:36:10,834
and I can't wait to see
what the judges think.
999
00:36:10,834 --> 00:36:12,333
[Pat] He showcased
a lot of technique,
1000
00:36:12,333 --> 00:36:14,867
but over the years,
I've learned less is more.
1001
00:36:14,867 --> 00:36:16,667
I mean, not to sound cocky,
I think I'm ahead.
1002
00:36:16,667 --> 00:36:18,667
I kept mine very simple
and delicious,
1003
00:36:18,667 --> 00:36:20,233
and just like me.
1004
00:36:32,867 --> 00:36:35,333
Chefs, we asked you
to make Venetian desserts
1005
00:36:35,333 --> 00:36:37,400
using tiramisu brownies,
1006
00:36:37,867 --> 00:36:40,233
pears, Asiago cheese,
1007
00:36:40,233 --> 00:36:42,467
and a cotton candy Bellini.
1008
00:36:42,467 --> 00:36:44,266
Chef German,
please tell us all about it.
1009
00:36:44,266 --> 00:36:45,266
For you today, I made
1010
00:36:45,266 --> 00:36:46,233
a Bellini mousse,
1011
00:36:46,233 --> 00:36:47,934
Asiago foam, poached pears,
1012
00:36:47,934 --> 00:36:49,400
and I made a vanilla gelato.
1013
00:36:49,400 --> 00:36:52,400
Poached pears is
something from Veneto.
1014
00:36:53,567 --> 00:36:56,266
German, I really like
1015
00:36:56,266 --> 00:36:57,400
how you cook the pear.
1016
00:36:57,400 --> 00:37:00,133
I mean, it is delicious.
1017
00:37:00,133 --> 00:37:01,834
It's not too sweet.
1018
00:37:01,834 --> 00:37:02,867
The texture on the bottom
1019
00:37:02,867 --> 00:37:05,166
with the tiramisu brownie is
very nice.
1020
00:37:05,166 --> 00:37:07,467
I think the flavors
come together well.
1021
00:37:07,467 --> 00:37:09,400
Thank you so much, Chef.
1022
00:37:09,400 --> 00:37:10,934
[Scott] Yeah, Chef,
flavors are awesome.
1023
00:37:10,934 --> 00:37:12,934
The Asiago foam
that you have here,
1024
00:37:12,934 --> 00:37:14,600
perfect identity of saltiness.
1025
00:37:14,600 --> 00:37:16,400
Did you have
any basket ingredients
1026
00:37:16,400 --> 00:37:18,100
in the gelato that you made?
1027
00:37:18,100 --> 00:37:19,600
No.
1028
00:37:19,600 --> 00:37:21,233
[Scott] I think
maybe identifying
1029
00:37:21,233 --> 00:37:23,166
one of those
basket ingredients
inside there
1030
00:37:23,166 --> 00:37:24,233
with the gelato would have
1031
00:37:24,233 --> 00:37:26,233
made a little bit more sense.
1032
00:37:26,233 --> 00:37:27,367
[Gabe] I agree
with you, Scott.
1033
00:37:27,367 --> 00:37:29,934
I wish you would have
incorporated the Asiago,
1034
00:37:29,934 --> 00:37:32,400
and you would have
gave me an Asiago gelato.
1035
00:37:32,400 --> 00:37:33,467
But...
1036
00:37:33,467 --> 00:37:35,166
all these flavors are great.
1037
00:37:35,166 --> 00:37:37,166
And the vision of this dish,
1038
00:37:37,166 --> 00:37:39,600
it's very Venice oriented.
Great job.
1039
00:37:39,600 --> 00:37:41,834
Thank you so much, Chef.
It was a pleasure.
1040
00:37:41,834 --> 00:37:43,166
Finally, Chef Pat.
1041
00:37:43,166 --> 00:37:46,500
I made a chocolate
and dried fruit fritole
1042
00:37:46,500 --> 00:37:49,967
with a Bellini
and pear dipping sauce.
1043
00:37:49,967 --> 00:37:51,467
In the filling,
there's ricotta,
1044
00:37:51,467 --> 00:37:52,667
there's asiago.
1045
00:37:53,767 --> 00:37:56,467
Chef Pat, it's a great use
of all the ingredients.
1046
00:37:56,467 --> 00:37:58,467
It goes very well.
1047
00:37:58,467 --> 00:38:00,734
I'm dipping the donut
in the sauce,
1048
00:38:00,734 --> 00:38:02,166
the sauce-- the pear sauce,
1049
00:38:02,166 --> 00:38:03,367
it's nice. I just think
1050
00:38:03,367 --> 00:38:04,767
the asiago could have
1051
00:38:04,767 --> 00:38:06,133
came through in a better way.
1052
00:38:06,600 --> 00:38:07,767
But very inventive,
1053
00:38:07,767 --> 00:38:09,967
beautiful way to go
into the traditional Veneto.
1054
00:38:09,967 --> 00:38:11,567
-Well done.
-I really like
1055
00:38:11,567 --> 00:38:12,867
the crunch on the outside.
1056
00:38:12,867 --> 00:38:14,567
But I would want to see
1057
00:38:14,567 --> 00:38:17,133
that asiago come out
a little more.
1058
00:38:17,133 --> 00:38:19,266
I think this is
really smart gameplay.
1059
00:38:19,266 --> 00:38:21,734
I think the only misstep is
that, I think,
1060
00:38:21,734 --> 00:38:22,867
a grating
1061
00:38:22,867 --> 00:38:24,066
-of Asiago over the top--
-Asiago.
1062
00:38:24,066 --> 00:38:25,934
of that thing-- Like,
double down on it, right?
1063
00:38:25,934 --> 00:38:27,867
Like, make it rain,
with Asiago.
1064
00:38:27,867 --> 00:38:29,166
Got it.
1065
00:38:29,166 --> 00:38:30,266
Okay. We'll call you back
1066
00:38:30,266 --> 00:38:32,500
when the judges have
selected a champion.
1067
00:38:32,500 --> 00:38:33,634
Thank you.
1068
00:38:38,567 --> 00:38:40,767
Judges, we wanted
the competitors to honor
1069
00:38:40,767 --> 00:38:42,500
the Veneto region of Italy.
1070
00:38:42,500 --> 00:38:44,867
Where did
these two chefs excel,
1071
00:38:44,867 --> 00:38:46,367
and where did they falter?
1072
00:38:46,367 --> 00:38:48,367
In Chef Pat's first dish,
1073
00:38:48,367 --> 00:38:50,000
it really did feel like a dish
1074
00:38:50,000 --> 00:38:52,133
that you would get in Venice.
1075
00:38:52,133 --> 00:38:53,767
There was that little aioli
that he created
1076
00:38:53,767 --> 00:38:56,066
from the squid-ink ice cream.
1077
00:38:56,066 --> 00:38:58,567
[Tiffany] The razor clams were
cooked perfect.
1078
00:38:58,567 --> 00:39:00,233
The only fault here was
1079
00:39:00,233 --> 00:39:03,033
really the plating,
the dish itself, you know?
1080
00:39:03,033 --> 00:39:04,033
And then you have Chef German
1081
00:39:04,033 --> 00:39:07,934
that came out with the bigoli,
with the pasta dish.
1082
00:39:07,934 --> 00:39:09,266
I mean, that was great, too.
1083
00:39:09,266 --> 00:39:11,166
What a way
of going into, you know,
1084
00:39:11,166 --> 00:39:14,400
a dish made of razor
and sopressa.
1085
00:39:14,400 --> 00:39:15,367
You know, the squid ink,
1086
00:39:15,367 --> 00:39:16,934
he didn't shy away
from the squid ink,
1087
00:39:16,934 --> 00:39:18,367
right? With the sauce.
1088
00:39:18,367 --> 00:39:19,667
[Scott] Yeah,
but I wanted more.
1089
00:39:19,667 --> 00:39:21,400
I wanted more
of those razor clams,
1090
00:39:21,400 --> 00:39:22,867
more of that radicchio inside.
1091
00:39:22,867 --> 00:39:25,467
Well, then we move
into the entree, right?
1092
00:39:25,467 --> 00:39:27,967
And Chef Pat breaking down
a goose.
1093
00:39:27,967 --> 00:39:30,166
And those meatballs were
really great,
1094
00:39:30,166 --> 00:39:32,934
but the meatball needed
a little wetness. It needed
1095
00:39:32,934 --> 00:39:35,934
something to just bring
everything together.
1096
00:39:35,934 --> 00:39:38,867
Let's talk about
Chef German's goose, right?
1097
00:39:38,867 --> 00:39:40,767
I mean, it was so tough.
1098
00:39:40,767 --> 00:39:42,266
[Tiffany] I think
that Chef German did
1099
00:39:42,266 --> 00:39:44,667
a better job of showcasing
the asparagus,
1100
00:39:44,667 --> 00:39:48,066
the white asparagus,
than Chef Pat did.
1101
00:39:48,066 --> 00:39:49,333
So, you have it figured out?
1102
00:39:49,767 --> 00:39:50,834
Yes. Yep.
1103
00:39:56,000 --> 00:39:57,266
[German] Mamma mia.
I don't want to be
1104
00:39:57,266 --> 00:39:59,033
on the position of the judges.
1105
00:39:59,033 --> 00:40:01,233
I think both of us,
we should win
1106
00:40:01,233 --> 00:40:05,066
because we did pretty much
an amazing tournament.
1107
00:40:05,066 --> 00:40:06,367
[Pat] I think
it's really, really tight,
1108
00:40:06,367 --> 00:40:08,367
but I've been
waiting my entire life
1109
00:40:08,367 --> 00:40:09,567
to get to this moment.
1110
00:40:09,567 --> 00:40:10,667
And I'm here to win
the whole thing,
1111
00:40:10,667 --> 00:40:11,634
not just this one.
1112
00:40:12,734 --> 00:40:14,100
[Ted] So...
1113
00:40:14,100 --> 00:40:16,567
whose dish is
on the chopping block?
1114
00:40:16,567 --> 00:40:18,166
[suspenseful music playing]
1115
00:40:25,667 --> 00:40:27,433
[Ted] Chef German,
you've been chopped.
1116
00:40:27,867 --> 00:40:28,834
Judges?
1117
00:40:29,233 --> 00:40:30,233
[Scott] Chef,
1118
00:40:30,233 --> 00:40:31,667
that appetizer round,
1119
00:40:31,667 --> 00:40:33,767
that bigoli was
cooked beautifully.
1120
00:40:33,767 --> 00:40:37,100
Just needed more
of the treviso and sopressa.
1121
00:40:37,100 --> 00:40:38,400
In your main course round,
1122
00:40:38,400 --> 00:40:40,734
the goose was overcooked.
And so...
1123
00:40:41,166 --> 00:40:42,467
we had to chop you.
1124
00:40:42,467 --> 00:40:44,533
-Thank you so much.
-[Scott] But it was
wonderful having you here.
1125
00:40:45,600 --> 00:40:47,066
-[German] Congratulations.
-[Pat] Thank you so much.
1126
00:40:48,467 --> 00:40:51,667
Win this competition,
it was everything, basically.
1127
00:40:51,667 --> 00:40:54,100
But I'm happy for Chef Pat,
1128
00:40:54,100 --> 00:40:56,467
and I hope he's going
to win the grand finale.
1129
00:40:57,567 --> 00:40:59,767
That means,
Chef Pat Pascarella,
1130
00:40:59,767 --> 00:41:01,767
you are the Chopped Champion.
1131
00:41:01,767 --> 00:41:02,934
You've scored a spot
1132
00:41:02,934 --> 00:41:06,567
representing Veneto
in our Battle Italiano finale.
1133
00:41:06,567 --> 00:41:09,333
You'll be one
of four culinary virtuosos
1134
00:41:09,333 --> 00:41:10,967
fighting for the grand prize
1135
00:41:10,967 --> 00:41:13,667
and the title
of Chopped Grand Champion.
1136
00:41:13,667 --> 00:41:15,867
-Congratulations, Chef.
-[judges cheering]
1137
00:41:15,867 --> 00:41:18,133
-Let's go. Let's go.
-[Tiffany] Yeah, baby!
1138
00:41:19,266 --> 00:41:21,567
Man, it feels so good
to win Chopped.
1139
00:41:21,567 --> 00:41:22,767
It feels so, so good.
1140
00:41:22,767 --> 00:41:24,967
The other three chefs
better watch out
at the finale,
1141
00:41:24,967 --> 00:41:26,467
'cause I'm going
to come out swinging,
1142
00:41:26,467 --> 00:41:27,934
and I'm going
to bring it home for Veneto.
1143
00:41:31,166 --> 00:41:32,567
[Gabe] There are
so many different ways
1144
00:41:32,567 --> 00:41:34,400
you can really mess it up.
1145
00:41:34,767 --> 00:41:36,266
Oh, wow.
1146
00:41:36,266 --> 00:41:37,767
These chefs have
a lot to prove.
1147
00:41:37,767 --> 00:41:40,500
[Robbie] My stress level is
at a 10 right now.
1148
00:41:40,500 --> 00:41:42,000
[Antonello]
Mamma mia, perfetto.
1149
00:41:42,000 --> 00:41:43,567
[Scott] You realize
that those flavors have
1150
00:41:43,567 --> 00:41:44,500
nothing to do with each other.
1151
00:41:44,500 --> 00:41:45,834
-Yeah.
-Yeah, okay.
1152
00:41:45,834 --> 00:41:47,367
This basket bullied you.
1153
00:41:47,367 --> 00:41:49,233
Looks cooked.
1154
00:41:49,233 --> 00:41:50,767
That was a huge mistake.
1155
00:41:50,767 --> 00:41:52,967
I'm going
to be platin' tootin'
in about 35 seconds.
1156
00:41:52,967 --> 00:41:55,934
[Scott] What we're seeing here
is the Tuscan dream meets
1157
00:41:55,934 --> 00:41:57,000
the Chopped kitchen.