1 00:00:01,500 --> 00:00:04,266 [Robbie] I'm here to honor Tuscan cuisine. 2 00:00:04,266 --> 00:00:06,100 [Pat] I've forgotten more about Italian cuisine 3 00:00:06,100 --> 00:00:08,100 than a lot of people probably have learned. 4 00:00:08,100 --> 00:00:10,700 [Sabrina] I am the queen of Emilia-Romagna. 5 00:00:10,700 --> 00:00:14,166 [Antonello] This competition is very personal to me. 6 00:00:14,166 --> 00:00:16,800 [Tim] Which region will reign supreme? 7 00:00:16,800 --> 00:00:20,166 We are putting the nation's best Italian chefs to the test. 8 00:00:20,166 --> 00:00:22,266 Mamma mia, perfetto. 9 00:00:22,266 --> 00:00:23,867 [Scott] The grand champion is going to walk away 10 00:00:23,867 --> 00:00:26,367 with $25,000. 11 00:00:26,367 --> 00:00:27,567 Bring it, baby. Bring it! 12 00:00:27,567 --> 00:00:28,767 [Alex] It's not gonna be enough 13 00:00:28,767 --> 00:00:30,367 to just cook the best in the room. 14 00:00:30,367 --> 00:00:32,867 It's not just what we cook. 15 00:00:32,867 --> 00:00:35,367 -[speaking Italian] -It's who we are. 16 00:00:35,367 --> 00:00:38,166 Can these chefs bring the brilliance? 17 00:00:38,166 --> 00:00:39,367 [Antonello] They're gonna think that I'm crazy. 18 00:00:39,367 --> 00:00:40,533 My apology! 19 00:00:40,533 --> 00:00:42,900 There are so many different ways you can really mess it up. 20 00:00:42,900 --> 00:00:44,367 You realize that those flavors have 21 00:00:44,367 --> 00:00:46,367 -nothing to do with each other? -Yeah. 22 00:00:46,367 --> 00:00:47,667 Yeah, okay. 23 00:00:48,200 --> 00:00:49,567 [speaking in Italian] 24 00:00:50,066 --> 00:00:51,033 I know what that means. 25 00:00:52,266 --> 00:00:54,000 Yes, baby, come to me. 26 00:00:54,000 --> 00:00:55,567 I think this basket bullied you. 27 00:00:55,567 --> 00:00:56,667 [Alex] You've got 30 seconds! 28 00:00:56,667 --> 00:00:59,066 -You're making a vinaigrette? -Keep it together. 29 00:00:59,066 --> 00:01:00,467 [man] I think this is really where 30 00:01:00,467 --> 00:01:02,300 the magic of Italy meets 31 00:01:02,300 --> 00:01:04,367 the harsh reality of Chopped. 32 00:01:04,367 --> 00:01:06,400 [Ted] This is Chopped: 33 00:01:06,400 --> 00:01:08,433 Battle Italiano! 34 00:01:14,166 --> 00:01:15,767 [name] Every time I set foot in Italy, 35 00:01:15,767 --> 00:01:17,000 it's like 36 00:01:17,000 --> 00:01:18,467 something just takes over you. 37 00:01:19,400 --> 00:01:20,900 [Gina] The Veneto region has everything 38 00:01:20,900 --> 00:01:23,300 from sea to mountain 39 00:01:23,300 --> 00:01:25,166 and everything in between. 40 00:01:25,166 --> 00:01:27,100 [Amy] This exciting vibrancy 41 00:01:27,100 --> 00:01:29,367 of what you can put on a plate. 42 00:01:29,367 --> 00:01:32,166 [German] The amazing things the territory can give to you. 43 00:01:32,166 --> 00:01:33,900 You can have a fish, you can have meat, 44 00:01:33,900 --> 00:01:35,166 you can have a wine. 45 00:01:35,166 --> 00:01:36,467 It's just like the best. 46 00:01:36,467 --> 00:01:37,567 You're welcome. 47 00:01:39,100 --> 00:01:41,066 [German speaking in Italian] 48 00:01:46,667 --> 00:01:48,767 [in English] I was a kid making fresh pasta, 49 00:01:48,767 --> 00:01:50,300 and I say, this is my dream. 50 00:01:50,300 --> 00:01:52,133 How my grandma used to make. 51 00:01:52,567 --> 00:01:54,767 I left Italy. I was 17. 52 00:01:54,767 --> 00:01:56,233 I travel all over the world, 53 00:01:56,600 --> 00:01:57,834 end up back home. 54 00:02:00,066 --> 00:02:02,500 My style of cooking is very Mediterranean, 55 00:02:02,500 --> 00:02:03,667 light ingredients, 56 00:02:03,667 --> 00:02:05,333 and a lot of lot of love. 57 00:02:05,767 --> 00:02:07,000 Italian do it better. 58 00:02:07,000 --> 00:02:08,166 I'm sorry. 59 00:02:08,166 --> 00:02:09,533 But it's the truth. 60 00:02:14,867 --> 00:02:17,467 [Gina] This recipe comes from my father's restaurant. 61 00:02:17,467 --> 00:02:19,734 It used to be on Queens Boulevard in New York. 62 00:02:21,500 --> 00:02:24,000 So my dad was a Northern-Italian chef. 63 00:02:24,000 --> 00:02:27,000 I grew up eating truly Italian food. 64 00:02:27,000 --> 00:02:29,166 I can still taste his sauce. 65 00:02:29,166 --> 00:02:29,934 It was delicious. 66 00:02:29,934 --> 00:02:32,867 And you knew that he loved doing it. 67 00:02:32,867 --> 00:02:35,400 Veneto region has such a rich culinary history. 68 00:02:35,400 --> 00:02:37,166 They dropped big spices there, 69 00:02:37,166 --> 00:02:40,367 like cinnamon and saffron and nutmeg. 70 00:02:40,367 --> 00:02:41,400 Where else are you putting, 71 00:02:41,400 --> 00:02:43,266 like, all this in your food in Italy? You're not. 72 00:02:44,567 --> 00:02:45,600 Competing in a challenge 73 00:02:45,600 --> 00:02:48,066 that's all about Italian food is, 74 00:02:48,066 --> 00:02:51,467 like, so heartfelt, I can't explain it. 75 00:02:51,900 --> 00:02:53,000 I want to honor, 76 00:02:53,000 --> 00:02:55,066 like, what we are and our heritage. 77 00:02:55,400 --> 00:02:56,500 It's pride. 78 00:02:56,500 --> 00:02:57,533 Perfetto. 79 00:02:59,000 --> 00:03:01,767 [Amy] For me, a little girl in Texas, 80 00:03:01,767 --> 00:03:03,000 to be here, 81 00:03:03,000 --> 00:03:04,066 it's huge. 82 00:03:05,600 --> 00:03:08,166 I was born on the coast of South Texas, 83 00:03:08,166 --> 00:03:10,600 and a lot of the food that I was eating was 84 00:03:10,600 --> 00:03:12,100 straight out of the water. 85 00:03:12,100 --> 00:03:13,300 Yeah, we know what we're doing. 86 00:03:13,300 --> 00:03:14,567 Venice was food fusion 87 00:03:14,567 --> 00:03:17,567 before food fusion was even a thing. 88 00:03:17,567 --> 00:03:19,667 They were trading with the West, 89 00:03:19,667 --> 00:03:21,000 they were trading with the East 90 00:03:21,000 --> 00:03:23,166 and pulling all of those flavors 91 00:03:23,166 --> 00:03:24,333 into their cuisines. 92 00:03:24,767 --> 00:03:25,967 I'm not going 93 00:03:25,967 --> 00:03:28,200 to stick to traditional. 94 00:03:28,200 --> 00:03:30,767 I will bring in some twists and turns. 95 00:03:30,767 --> 00:03:32,634 I'm ready to go in and rock it out. 96 00:03:34,767 --> 00:03:35,767 [Pat] Many people say 97 00:03:35,767 --> 00:03:37,233 that blood runs through their veins. 98 00:03:38,467 --> 00:03:40,233 For me, it's olive oil. 99 00:03:42,467 --> 00:03:44,266 My parents were born and raised in Italy. 100 00:03:45,066 --> 00:03:47,166 I only spoke Italian until I was seven. 101 00:03:47,166 --> 00:03:48,266 Being an Italian, 102 00:03:48,266 --> 00:03:50,166 competition's instilled in your blood. 103 00:03:50,166 --> 00:03:51,100 It's like tomato sauce. 104 00:03:51,100 --> 00:03:52,266 Pasta. 105 00:03:52,266 --> 00:03:53,867 It's what's for dinner. 106 00:03:53,867 --> 00:03:55,567 What Veneto's known for is what I'm known for, right? 107 00:03:56,066 --> 00:03:57,467 Big, large braises. 108 00:03:57,467 --> 00:03:59,166 Big, bold flavors. 109 00:04:02,567 --> 00:04:04,667 This entire tournament was built for me. 110 00:04:04,667 --> 00:04:06,333 I'm a big ball of knowledge. 111 00:04:07,166 --> 00:04:08,266 It's my time to shine, 112 00:04:08,266 --> 00:04:10,333 which means it's Veneto's time to shine. 113 00:04:12,800 --> 00:04:15,166 Hello, chefs. Thank you for joining us 114 00:04:15,166 --> 00:04:16,900 for our Battle Italiano. 115 00:04:16,900 --> 00:04:19,166 You are here to help us celebrate 116 00:04:19,166 --> 00:04:22,000 the huge influence Italian cuisine has had 117 00:04:22,000 --> 00:04:23,100 on the world. 118 00:04:23,100 --> 00:04:24,266 Now, the preliminaries 119 00:04:24,266 --> 00:04:26,800 of this Battle Italiano tournament 120 00:04:26,800 --> 00:04:29,567 each focus on a specific Italian region. 121 00:04:30,000 --> 00:04:31,166 And at the conclusion, 122 00:04:31,166 --> 00:04:34,166 somebody will win $25,000 123 00:04:34,166 --> 00:04:36,200 and the title of Chopped Grand Champion. 124 00:04:36,200 --> 00:04:37,266 Ready for that. 125 00:04:37,266 --> 00:04:39,567 Ooh. [hums tune] 126 00:04:39,567 --> 00:04:42,867 For your competition, we'll stay focused on Veneto, 127 00:04:42,867 --> 00:04:45,266 home to cities like Padua, Verona, 128 00:04:45,266 --> 00:04:47,667 and, oh, yes, Venice. 129 00:04:48,467 --> 00:04:49,934 All right, first basket. 130 00:04:53,467 --> 00:04:54,533 Open it up. 131 00:04:55,367 --> 00:04:56,467 Oh. 132 00:04:56,467 --> 00:04:58,000 Holy cow. 133 00:04:58,000 --> 00:05:00,867 [Ted] And what appetizers will you make-- 134 00:05:00,867 --> 00:05:02,667 Is that sorbet or gelato? 135 00:05:02,667 --> 00:05:04,667 [Ted] ...with squid ink ice cream... 136 00:05:04,667 --> 00:05:06,400 [Pat] So squid ink is massive in Veneto, 137 00:05:06,400 --> 00:05:08,867 but I've never seen it like this. 138 00:05:08,867 --> 00:05:10,000 [Ted] ...treviso... 139 00:05:10,000 --> 00:05:12,367 -Loving this. -Amazing. Bellissimo. 140 00:05:13,266 --> 00:05:14,400 [Ted] ...sopressa... 141 00:05:14,400 --> 00:05:16,367 All right, okay, okay. 142 00:05:16,367 --> 00:05:18,200 [Ted] ...and razor clams. 143 00:05:18,200 --> 00:05:20,400 Woo, razor clams. 144 00:05:20,400 --> 00:05:21,967 That's back to home. 145 00:05:22,367 --> 00:05:23,533 I love that. 146 00:05:27,400 --> 00:05:29,967 You'll have just 20 minutes for the appetizer round. 147 00:05:30,567 --> 00:05:32,066 Clock starts now. 148 00:05:32,066 --> 00:05:33,667 -[Amy whoops] -[Ted] Let's go. 149 00:05:33,667 --> 00:05:35,367 -Let's go. Let's go. -Come on, guys. 150 00:05:39,166 --> 00:05:40,867 Scott, two special guests joining you 151 00:05:40,867 --> 00:05:44,100 for this deep dive into Venetian cuisine. 152 00:05:44,100 --> 00:05:45,767 Restaurateur and brand consultant, 153 00:05:45,767 --> 00:05:47,367 Chef Tiffany Derry, 154 00:05:47,367 --> 00:05:48,767 an Italian cuisine authority, 155 00:05:48,767 --> 00:05:50,867 and host of Ciao House on Food Network, 156 00:05:50,867 --> 00:05:51,967 Gabe Bertaccini. 157 00:05:51,967 --> 00:05:52,900 Behind. 158 00:05:52,900 --> 00:05:54,266 [Ted] The Veneto region stretches 159 00:05:54,266 --> 00:05:55,667 from the Alps to the ocean. 160 00:05:55,667 --> 00:05:57,867 How would you describe Venetian food? 161 00:05:57,867 --> 00:05:59,467 The beauty of the Veneto region is 162 00:05:59,467 --> 00:06:01,000 that, you know, you have the fish 163 00:06:01,000 --> 00:06:03,166 and the clams from the lagoon, 164 00:06:03,166 --> 00:06:04,667 and then cheese, you know, 165 00:06:04,667 --> 00:06:05,667 when you get to the mountains. 166 00:06:05,667 --> 00:06:07,567 It's food with a lot of personality. 167 00:06:07,567 --> 00:06:09,767 Tiffany, I know you're working on a new restaurant 168 00:06:09,767 --> 00:06:11,467 that will be an Italian restaurant. 169 00:06:11,467 --> 00:06:12,867 What draws you to this cuisine? 170 00:06:12,867 --> 00:06:15,166 I've gone to Italy three times this year. 171 00:06:15,166 --> 00:06:17,667 You know, for me, Veneto is a gold mine. 172 00:06:17,667 --> 00:06:19,266 It has wine, it has cheese. 173 00:06:19,266 --> 00:06:22,700 It also has, like, this magical feel. 174 00:06:22,700 --> 00:06:24,800 [Scott] I've spent a lot of time in Veneto. 175 00:06:24,800 --> 00:06:27,734 These flavors are just embedded in my soul. 176 00:06:28,867 --> 00:06:31,100 What I love about razor clams is you can cook them. 177 00:06:31,100 --> 00:06:33,367 -[Gabe] Yeah. -[Scott] You can serve them raw 178 00:06:33,367 --> 00:06:35,000 if you clean them properly. 179 00:06:35,000 --> 00:06:36,767 Chef German, what are you making? 180 00:06:36,767 --> 00:06:38,667 [German] I'm making something I used to make 181 00:06:38,667 --> 00:06:39,800 when I was working Venice. 182 00:06:39,800 --> 00:06:42,800 It's a pasta with clams, 183 00:06:42,800 --> 00:06:44,066 -radicchio. -[sizzling] 184 00:06:44,500 --> 00:06:46,367 I grew up in a small town 185 00:06:46,367 --> 00:06:49,667 uh, close to Turin, Piedmont in Italy. 186 00:06:49,667 --> 00:06:51,767 And I work and live in Venice. 187 00:06:51,767 --> 00:06:53,600 There is a coast. There is a mountains. 188 00:06:53,600 --> 00:06:55,100 It's something you don't find 189 00:06:55,100 --> 00:06:56,567 in all the region in Italy. 190 00:06:56,567 --> 00:06:57,934 [sizzles] 191 00:07:01,300 --> 00:07:03,200 [Gina] My father is from Trieste, 192 00:07:03,200 --> 00:07:06,300 and I have been to Veneto multiple times. 193 00:07:06,300 --> 00:07:08,767 To be the representation for Veneto is 194 00:07:08,767 --> 00:07:10,200 a huge honor 195 00:07:10,200 --> 00:07:11,667 to what my father did 196 00:07:11,667 --> 00:07:13,166 to immigrate to this country. 197 00:07:13,166 --> 00:07:14,367 I am going to make 198 00:07:14,367 --> 00:07:18,200 a treviso soffritto over razor clams. 199 00:07:18,200 --> 00:07:21,200 Sopressa is a very fatty salami. 200 00:07:21,200 --> 00:07:24,000 I'm using the sopressa in my soffritto 201 00:07:24,000 --> 00:07:24,967 because it needs a fat 202 00:07:24,967 --> 00:07:26,767 that's going to bind it together. 203 00:07:26,767 --> 00:07:29,066 Treviso is going to give a little bit of bitterness 204 00:07:29,066 --> 00:07:30,066 and a little bit of texture. 205 00:07:31,367 --> 00:07:32,867 So treviso is 206 00:07:32,867 --> 00:07:34,300 -really native to Veneto-- -[Gabe] Mm-hmm. 207 00:07:34,300 --> 00:07:35,567 [Tiffany] ...which is really a radicchio. 208 00:07:35,567 --> 00:07:37,100 It is bitter. 209 00:07:37,100 --> 00:07:39,266 -I think it shines when you grill it, you know? -[Tiffany] Mm-hmm. 210 00:07:39,266 --> 00:07:41,100 -[Gabe] And with the fat of the sopressa-- -[Ted] Yeah. 211 00:07:41,100 --> 00:07:43,667 ...you know, that's a marriage that really works well. 212 00:07:43,667 --> 00:07:46,000 [Amy] I'm so in love with the Veneto region. 213 00:07:46,000 --> 00:07:48,266 I love that it's on the water. 214 00:07:48,266 --> 00:07:50,367 The basket screams the Veneto region. 215 00:07:50,367 --> 00:07:52,266 It ties the Adriatic Sea 216 00:07:52,266 --> 00:07:53,734 with the razor clams. 217 00:07:54,800 --> 00:07:56,367 Chef Amy, what are you building? 218 00:07:56,367 --> 00:07:57,266 So right now, I'm doing 219 00:07:57,266 --> 00:08:00,100 a classic take on razor clams. 220 00:08:00,100 --> 00:08:02,066 I'm going to use this squid-ink ice cream 221 00:08:02,467 --> 00:08:03,567 for my sauce. 222 00:08:03,567 --> 00:08:05,367 I'm getting the razor clams in the pan 223 00:08:05,367 --> 00:08:07,667 with a little bit of garlic, shallots, 224 00:08:07,667 --> 00:08:08,867 some of the sopressa to draw out 225 00:08:08,867 --> 00:08:10,767 some more of that flavor. 226 00:08:11,367 --> 00:08:13,200 So this beautiful salume, 227 00:08:13,200 --> 00:08:15,767 it is from the Veneto region. 228 00:08:15,767 --> 00:08:18,967 Beautiful high-fat content, obviously made of pork. 229 00:08:18,967 --> 00:08:20,367 Has a really nice saltiness to it. 230 00:08:20,367 --> 00:08:22,367 Not a lot of spices, which I really like. 231 00:08:22,367 --> 00:08:24,033 So it really kind of shines through. 232 00:08:25,400 --> 00:08:27,367 [Pat] My parents are from Caserta, Italy. 233 00:08:27,367 --> 00:08:29,667 My mom, growing up, would always do clams 234 00:08:29,667 --> 00:08:31,000 with some sort of pork pancetta, 235 00:08:31,000 --> 00:08:33,367 sausage, in pasta. 236 00:08:33,367 --> 00:08:35,400 So I'm like, "Ooh, I could do this minus the pasta 237 00:08:35,400 --> 00:08:37,266 and make it more of an appetizer." 238 00:08:37,266 --> 00:08:39,567 I'm making a razor clam in brodo. 239 00:08:39,567 --> 00:08:41,467 I'm going to use the razor clams in brodo 240 00:08:41,467 --> 00:08:42,867 because I know that... 241 00:08:42,867 --> 00:08:44,867 it'll enhance the flavor of the razor clam. 242 00:08:44,867 --> 00:08:46,867 So I start by chopping up the sopressa. 243 00:08:46,867 --> 00:08:48,200 I start rendering that down. 244 00:08:48,200 --> 00:08:49,767 Deglaze with white wine, 245 00:08:49,767 --> 00:08:50,967 and then I throw in the clams. 246 00:08:50,967 --> 00:08:52,266 [sizzles] 247 00:08:53,367 --> 00:08:55,200 -That squid-ink ice cream presents-- -[Gabe] Yeah. 248 00:08:55,200 --> 00:08:56,800 [Ted] ...all sorts of challenges, 249 00:08:56,800 --> 00:08:59,767 not the least of which is that it's sweet. 250 00:08:59,767 --> 00:09:01,667 -A little bit's going to go a long way on the plate. -[Gabe] I agree. 251 00:09:01,667 --> 00:09:02,533 [Tiffany] Imagine if you took 252 00:09:02,533 --> 00:09:04,667 and you made, like, a broken vinaigrette. 253 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] 255 00:09:08,767 --> 00:09:10,000 The only thing I can do 256 00:09:10,000 --> 00:09:12,333 with the squid-ink ice cream is to make a sauce. 257 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.