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00:00:00,933 --> 00:00:02,634
Chefs, we're cooking
for the dogs today.
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00:00:03,937 --> 00:00:08,240
[narrator] Anything is paws-ible
in the Chopped kitchen.
3
00:00:08,307 --> 00:00:09,441
[Chris] Such a good boy.
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00:00:09,509 --> 00:00:11,377
[narrator]
When four dog-loving chefs...
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00:00:11,444 --> 00:00:13,223
You're so welcome.
6
00:00:13,247 --> 00:00:15,692
[Narrator] ...build $10,000
dishes for our judges.
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00:00:15,716 --> 00:00:19,362
It's a dog-eat-dog battle
to the end.
8
00:00:19,386 --> 00:00:21,631
[narrator] And craft
a designer treat
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00:00:21,655 --> 00:00:25,301
- for their furry friend.
- That didn't even make it to the floor.
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00:00:25,325 --> 00:00:28,505
- [narrator] Bone appetit.
- [Amanda] Don't look, James, it's too suspenseful.
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00:00:28,529 --> 00:00:32,108
[narrator] This is Chopped,
Chef's Best Friend.
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00:00:32,132 --> 00:00:33,910
[dog barks]
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00:00:33,934 --> 00:00:37,669
Hopelessly devoted to cooking
and their furry best buddies,
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00:00:37,737 --> 00:00:40,939
four soft-hearted chefs
are here.
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00:00:42,542 --> 00:00:43,675
If you think I came here
to lose,
16
00:00:43,743 --> 00:00:46,011
you're barking up
the wrong tree.
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00:00:46,079 --> 00:00:49,948
I do regional American food
with style and flavor.
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00:00:50,016 --> 00:00:51,483
I would love to win
this competition
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00:00:51,551 --> 00:00:54,597
for my friends, family,
and my dog Charlie.
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00:00:54,621 --> 00:00:55,665
Want some chicken?
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00:00:55,689 --> 00:00:57,689
Charlie is a lab-boxer mix
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00:00:57,757 --> 00:00:59,691
and Charlie's palate is
probably more sophisticated
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00:00:59,759 --> 00:01:02,539
than most people I know.
Is that good enough for you?
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00:01:02,563 --> 00:01:04,396
So, I'm ready to win
this competition.
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00:01:07,300 --> 00:01:09,635
I'm a scrappy Jersey girl.
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00:01:09,702 --> 00:01:11,370
I don't give up no matter what.
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I just graduated culinary school
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and this is a giant step for me.
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00:01:16,509 --> 00:01:18,488
Nothing I make is
ever gonna be bland.
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00:01:18,512 --> 00:01:20,757
I love texture, flavor, spices.
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00:01:20,781 --> 00:01:22,915
Braciole for you
and a braciole for me.
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00:01:22,982 --> 00:01:25,695
And I'm taking the title
of Chopped Champion.
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00:01:25,719 --> 00:01:28,954
I'm ready to kick some butt.
[laughs]
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00:01:32,525 --> 00:01:34,793
Hey, want a piece?
That's a good boy.
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I make elevated comfort food.
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It's all about something
that makes me feel
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00:01:39,199 --> 00:01:40,376
warm and fuzzy inside,
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00:01:40,400 --> 00:01:41,845
but is elevated to a new level.
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We'll just mix it in a little
bit. So I'm coming from
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00:01:44,737 --> 00:01:46,549
some of the best restaurants
in the world.
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00:01:46,573 --> 00:01:49,274
I have Michelin star
dining experience,
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00:01:49,342 --> 00:01:50,476
and I'll show these judges
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00:01:50,543 --> 00:01:52,255
that Scott Rackliff has arrived.
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00:01:52,279 --> 00:01:53,545
I'm feeling strong.
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00:01:53,613 --> 00:01:56,281
I'm ready to win some money.
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00:01:57,483 --> 00:01:58,617
I don't take no for an answer
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00:01:58,684 --> 00:02:01,464
and no one will outwork me.
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00:02:01,488 --> 00:02:03,822
Do you like how mommy
cooks for you?
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00:02:03,890 --> 00:02:06,402
I'm here competing for
my one-and-a-half-year-old
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00:02:06,426 --> 00:02:07,937
golden retriever, Elsa,
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00:02:07,961 --> 00:02:11,830
who is always here with me
to keep me company.
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00:02:11,898 --> 00:02:13,810
Elsa is the queen
of the dog park,
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00:02:13,834 --> 00:02:16,635
and I'm here to show that
I'm the queen of the kitchen.
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00:02:16,702 --> 00:02:20,483
One for me and one for Elsa.
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00:02:20,507 --> 00:02:23,208
Elsa, this one's for you, baby.
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00:02:26,312 --> 00:02:28,380
- Hello, chefs.
- Hey, Ted.
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00:02:28,447 --> 00:02:29,559
You are all members
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00:02:29,583 --> 00:02:31,783
of a lovable subset of society,
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00:02:31,851 --> 00:02:34,230
chefs who love their dogs.
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- Yeah.
- Yes.
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[Ted] For our dog-loving chefs,
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there will be three rounds,
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00:02:38,457 --> 00:02:39,435
and as an added twist
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00:02:39,459 --> 00:02:40,837
for this special competition,
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00:02:40,861 --> 00:02:43,462
you also will have to make
a dog treat
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00:02:43,529 --> 00:02:44,596
- in each round.
- Oh.
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00:02:44,664 --> 00:02:46,509
- Okay.
- Which will be tasted by
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00:02:46,533 --> 00:02:49,312
a finicky four-legged
guest judge.
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- [laughter]
- [Brandon] Oh, boy.
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[playful music playing]
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[laughter]
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00:02:56,543 --> 00:03:00,746
[indistinct chatter]
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00:03:00,813 --> 00:03:03,393
- Oh, my God.
- [laughter]
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00:03:03,417 --> 00:03:05,595
- Oh, my God.
- He's so fluffy.
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- Oh, my God.
- Are you ready to eat?
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[laughter]
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The treat should be something
that our guest judge pup,
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00:03:14,361 --> 00:03:15,805
James, might enjoy
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00:03:15,829 --> 00:03:18,675
and it has to include at least
one basket ingredient.
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00:03:18,699 --> 00:03:21,344
- All clear?
- [all agreeing]
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00:03:21,368 --> 00:03:24,614
All right. Appetizer baskets...
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00:03:24,638 --> 00:03:27,172
let's see what you got.
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Oh, my God.
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00:03:28,308 --> 00:03:30,242
[laughs] Okay.
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00:03:30,309 --> 00:03:31,421
All right.
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00:03:31,445 --> 00:03:33,045
- Bone marrow.
- [Ted] Marrow bones.
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00:03:33,112 --> 00:03:35,914
I could probably just serve
this to the dog, right? [laughs]
88
00:03:35,982 --> 00:03:36,848
Something fresh.
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00:03:36,916 --> 00:03:40,519
[Ted] We've also got
haricot verts, sardines.
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00:03:40,586 --> 00:03:42,298
[Brandon] That's gonna be
a fun one.
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00:03:42,322 --> 00:03:43,388
Peanut butter.
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00:03:43,456 --> 00:03:45,591
[Ted] And peanut butter.
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00:03:45,658 --> 00:03:47,459
This is a very mish-mosh basket,
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00:03:47,526 --> 00:03:50,039
but I think we'll make
something work. [laughs]
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00:03:50,063 --> 00:03:52,297
We're giving you
30 minutes to work.
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00:03:54,467 --> 00:03:56,446
Clock starts now.
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00:03:56,470 --> 00:03:57,447
[Chris] All right. Let's go.
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00:03:57,471 --> 00:03:59,605
- Let's do this.
- [cheering]
99
00:03:59,672 --> 00:04:01,673
- Come on, doggonit.
- Oh.
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00:04:01,741 --> 00:04:03,542
I was wondering
when the dog puns
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00:04:03,609 --> 00:04:05,588
- would begin.
- All right. All right.
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00:04:05,612 --> 00:04:08,458
I need all y'all chefs
to break a sweat, okay?
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00:04:08,482 --> 00:04:09,748
We're cooking
for the dogs today.
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00:04:09,815 --> 00:04:11,594
- [laughs] - Chris and
Amanda, you are joined
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00:04:11,618 --> 00:04:13,685
by another very
special guest judge,
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00:04:13,753 --> 00:04:16,399
- the dazzling Sunny Anderson.
- Hey, hey.
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00:04:16,423 --> 00:04:17,756
- [Chris] Yay.
- Thanks for having me.
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00:04:17,823 --> 00:04:19,558
- Woof, woof, woof.
- [Amanda laughs]
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00:04:19,625 --> 00:04:21,537
Judges, how are you
feeling about being here
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00:04:21,561 --> 00:04:23,206
at this Chopped dog show?
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00:04:23,230 --> 00:04:25,497
-I'm so excited. I mean, how can you not?
-Feeling great.
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00:04:25,564 --> 00:04:28,544
- James is with us today.
- [Ted] Such a good boy.
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00:04:28,568 --> 00:04:31,281
We all love dogs. I have a
dog I'm madly in love with.
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00:04:31,305 --> 00:04:34,573
This is Frankie, my
one-year-old merle Frenchie.
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What's that? What's that?
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Super cute.
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00:04:37,710 --> 00:04:39,645
The guy has so much swag
and charisma.
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It's amazing. This is a fun day,
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00:04:41,715 --> 00:04:44,694
but it's not necessarily
a fun day for the chefs.
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00:04:44,718 --> 00:04:46,929
Their brain has to be working
in two separate ways
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00:04:46,953 --> 00:04:49,532
because they also have
to make something for James.
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00:04:49,556 --> 00:04:52,991
I mean, this is extremely,
extremely difficult.
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00:04:54,627 --> 00:04:56,873
The basket is
definitely intimidating,
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00:04:56,897 --> 00:05:00,209
but I think I have an idea
of what I can do with this.
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00:05:00,233 --> 00:05:04,036
I'm going to make a warm
haricot verts and potato salad
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00:05:04,103 --> 00:05:06,482
with a bone marrow
and peanut butter dressing
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00:05:06,506 --> 00:05:08,484
and some pan-seared sardines.
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00:05:08,508 --> 00:05:11,777
To make my potato salad,
I cut my red potatoes
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00:05:11,844 --> 00:05:13,645
and I put them
in salted boiling water.
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00:05:13,713 --> 00:05:16,181
I really wanna make sure
that they're warm enough
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00:05:16,248 --> 00:05:18,561
so that when I put them in
with my dressing
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00:05:18,585 --> 00:05:21,420
that they kind of warm it up
and get everything to mix.
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00:05:22,655 --> 00:05:23,922
Behind you, coming down.
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00:05:23,989 --> 00:05:25,590
Brandon, what's going on
over there?
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00:05:25,658 --> 00:05:27,503
- It looks like you're hustling.
- I am trying.
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00:05:27,527 --> 00:05:29,439
I'm trying to hustle.
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00:05:29,463 --> 00:05:30,707
I've mastered new American,
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00:05:30,731 --> 00:05:32,798
but my passion is
Latin-American food.
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00:05:32,865 --> 00:05:35,467
[Ted] All right. So, Brandon's
frying four tortillas.
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00:05:35,534 --> 00:05:38,470
Looks like you might get
a tostada.
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00:05:38,537 --> 00:05:40,650
[Brandon] I'm making
a sardine tostada
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00:05:40,674 --> 00:05:42,652
with a bone marrow salsa macha,
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00:05:42,676 --> 00:05:45,010
and apple haricot verts salsa.
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00:05:45,077 --> 00:05:47,746
I've used canned sardines
a handful of times.
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00:05:47,813 --> 00:05:50,259
Figuring out how
to cook these fresh ones...
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00:05:50,283 --> 00:05:51,594
I'm not excited about it.
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00:05:51,618 --> 00:05:54,263
Obviously, we all love our pets
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00:05:54,287 --> 00:05:56,466
like they are family members.
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00:05:56,490 --> 00:05:58,468
Our family dog
whose name is Bob Marley
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gets cooked for every night.
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00:06:00,459 --> 00:06:02,538
If mom eats lamb, Bob eats lamb,
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00:06:02,562 --> 00:06:05,208
if it's chicken,
then Bob gets chicken.
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00:06:05,232 --> 00:06:06,542
Do you love sardines?
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00:06:06,566 --> 00:06:08,344
Do you? Do you?
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00:06:08,368 --> 00:06:10,613
[laughing]
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00:06:10,637 --> 00:06:13,483
I'm sorry,
we're having a moment.
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00:06:13,507 --> 00:06:14,773
I'm gonna sear them up
in a saute pan,
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I'm just trying to get
the skin a little crispy.
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00:06:19,912 --> 00:06:22,692
So, when I see the sardines, I'm
thinking about doing a toast to really
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00:06:22,716 --> 00:06:24,850
tone down that overwhelming
fishy flavor.
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00:06:24,917 --> 00:06:28,498
So, I'm going to make
a grilled sardine toast
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00:06:28,522 --> 00:06:30,655
with peanut butter
and bone marrow vinaigrette.
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00:06:30,723 --> 00:06:33,792
To prepare my sardines,
I'm going to coat them
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in a little bit of olive oil,
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orange and lemon zest,
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00:06:37,596 --> 00:06:38,708
and just simply grill them.
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00:06:38,732 --> 00:06:41,477
[Amanda] You need a very,
very hot grill
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00:06:41,501 --> 00:06:42,712
or a very, very hot pan
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00:06:42,736 --> 00:06:48,384
because they're very tender,
delicate, flaky flesh.
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00:06:48,408 --> 00:06:50,142
Judges, what do you
think our other
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00:06:50,209 --> 00:06:52,544
special guest judge,
James, is expecting
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00:06:52,611 --> 00:06:53,756
from these chefs today?
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00:06:53,780 --> 00:06:55,391
Well, he's looking
a bowl cleaner,
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you know what I'm saying?
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00:06:56,550 --> 00:06:58,417
Maybe have a doggie nap
and think about
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going back to the bowl for more.
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00:07:00,352 --> 00:07:02,799
- [laughs]
- Right, James?
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00:07:02,823 --> 00:07:05,535
I grew up on the water,
fishing, spearfishing,
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00:07:05,559 --> 00:07:07,492
and cooking what I would catch.
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00:07:07,560 --> 00:07:09,539
And I'm used to cooking
with fish,
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00:07:09,563 --> 00:07:12,364
but a lot bigger fish.
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I feel like I have
to keep it simple
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00:07:14,901 --> 00:07:16,746
but the technique has
to be there.
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00:07:16,770 --> 00:07:18,703
So, I'm making grilled sardines
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00:07:18,771 --> 00:07:20,439
over a spring arugula salad
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00:07:20,506 --> 00:07:23,486
with a bone marrow
peanut butter vinaigrette.
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00:07:23,510 --> 00:07:26,445
For my vinaigrette,
I'm adding bone marrow
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00:07:26,479 --> 00:07:27,824
and a scoop of peanut butter.
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00:07:27,848 --> 00:07:30,426
- [Chris] I love peanut butter.
- My dogs love peanut butter.
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00:07:30,450 --> 00:07:31,783
- Of course.
- Okay? Yeah. You put anything
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00:07:31,851 --> 00:07:34,453
with peanut butter and the dog
is gonna chew it up.
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00:07:34,520 --> 00:07:35,898
Meaghan, what's going,
girlfriend?
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00:07:35,922 --> 00:07:38,523
- Are you working on the dog treat first or...
- I'm bugging.
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00:07:38,591 --> 00:07:40,792
- I'm bugging.
- [Amanda] She's bugging.
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00:07:40,860 --> 00:07:43,306
- She said she's bugging.
- She's bugging?
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00:07:43,330 --> 00:07:44,963
I would be, too.
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00:07:47,032 --> 00:07:49,868
[Amanda] I have to say that
Lisa has so much going on.
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00:07:49,935 --> 00:07:52,982
I saw her coating the sardines
with some flour.
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00:07:53,006 --> 00:07:55,985
[Lisa] The sardines, I definitely
don't wanna start, you know,
200
00:07:56,009 --> 00:07:57,720
butchering and filleting
a fish right now.
201
00:07:57,744 --> 00:07:59,989
Don't crowd each other.
So, I'm thinking
202
00:08:00,013 --> 00:08:02,592
just shallow fry
would be amazing.
203
00:08:02,616 --> 00:08:04,683
Is Lisa frying?
Is Lisa gonna fry?
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00:08:04,750 --> 00:08:06,395
[Amanda] She's doing
a little panfry.
205
00:08:06,419 --> 00:08:09,354
- She wants panfry.
- Okay, girl. Okay.
206
00:08:09,421 --> 00:08:10,822
[Lisa] I'm thinking
this bone marrow
207
00:08:10,890 --> 00:08:14,826
and the peanut butter will
actually work well together
208
00:08:14,894 --> 00:08:18,608
as the base of my dressing
for the potato salad.
209
00:08:18,632 --> 00:08:20,765
[Brandon] So when I see the
bone marrow and the peanut butter,
210
00:08:20,833 --> 00:08:22,567
my mind goes straight
to salsa macha.
211
00:08:22,635 --> 00:08:24,814
It's an oily peanut-based salsa
212
00:08:24,838 --> 00:08:26,682
and then just kinda work off
that flavor profile
213
00:08:26,706 --> 00:08:28,818
and build from there.
214
00:08:28,842 --> 00:08:31,687
- Touchdown.
- [Ted] Ten minutes to go, chefs.
215
00:08:31,711 --> 00:08:34,290
[Scott] Bone marrow would be
a great fatty component
216
00:08:34,314 --> 00:08:35,491
to go into a vinaigrette.
217
00:08:35,515 --> 00:08:37,048
Scott is taking the bone marrow
218
00:08:37,116 --> 00:08:38,917
off the bone and has pulsed it
with peanut butter,
219
00:08:38,984 --> 00:08:41,631
- I love that idea.
- Now, is that gonna be for us, or for James?
220
00:08:41,655 --> 00:08:44,589
For us or...
I will... I will try that.
221
00:08:44,657 --> 00:08:45,857
- I'll be happy with that.
- Yeah.
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00:08:45,925 --> 00:08:48,504
[Scott] So, with less than ten
minutes left on the clock,
223
00:08:48,528 --> 00:08:50,439
I look over at Meaghan
224
00:08:50,463 --> 00:08:53,709
and she hasn't even started
her sardines.
225
00:08:53,733 --> 00:08:55,511
And she looked in the weeds.
226
00:08:55,535 --> 00:08:56,846
She's in trouble.
227
00:08:56,870 --> 00:08:58,670
Meaghan doesn't
even have her sardines
228
00:08:58,737 --> 00:09:01,006
on a grill or in a pan,
she's not even cooking them,
229
00:09:01,073 --> 00:09:03,653
the thing that I think that
needs the most manipulation
230
00:09:03,677 --> 00:09:05,721
and she hasn't paid
any attention to them.
231
00:09:05,745 --> 00:09:07,012
Does she know what time it is?
232
00:09:07,079 --> 00:09:09,859
[Brandon] I look over at
Meaghan and she doesn't seem like
233
00:09:09,883 --> 00:09:10,993
she really knows what to do
with those sardines.
234
00:09:11,017 --> 00:09:13,485
If Meaghan doesn't get it
together with these sardines,
235
00:09:13,552 --> 00:09:14,986
she's definitely going home.
236
00:09:16,555 --> 00:09:18,056
[dog barks]
237
00:09:19,859 --> 00:09:21,660
[Meaghan] Even though
I'm a spearfisher,
238
00:09:21,727 --> 00:09:24,729
sardines, I'm not entirely
used to cooking with.
239
00:09:24,797 --> 00:09:26,776
All right. All right. All right.
240
00:09:26,800 --> 00:09:28,711
I think I'm gonna keep it simple
241
00:09:28,735 --> 00:09:32,137
and grill them on the grill.
242
00:09:32,204 --> 00:09:34,383
[Lisa] I really wanna make
James, my dog judge, happy,
243
00:09:34,407 --> 00:09:36,408
so I'm gonna go the extra mile.
244
00:09:36,475 --> 00:09:37,676
I am going to bake.
245
00:09:37,743 --> 00:09:40,323
I am thinking
just a little bit of dough
246
00:09:40,347 --> 00:09:42,347
with, um, peanut butter.
247
00:09:44,483 --> 00:09:45,661
With about five
and half minutes to go,
248
00:09:45,685 --> 00:09:48,219
it looks like Lisa is
making a dog treat
249
00:09:48,287 --> 00:09:49,487
that needs to be baked,
250
00:09:49,555 --> 00:09:51,601
- but it's not in the oven yet.
- [Amanda gasps]
251
00:09:51,625 --> 00:09:54,225
Five minutes
on the clock, Chefs.
252
00:09:54,293 --> 00:09:58,007
I am cutting it really close.
253
00:09:58,031 --> 00:10:00,943
[Brandon] For my doggie dish, I'm
doing peanut butter deviled eggs.
254
00:10:00,967 --> 00:10:02,745
I'm gonna take hard boiled
eggs and mix the yolk
255
00:10:02,769 --> 00:10:04,502
with a little bit
of Greek yogurt,
256
00:10:04,570 --> 00:10:05,681
- peanut butter.
- Wow.
257
00:10:05,705 --> 00:10:07,683
You guys, Brandon is
taking the time
258
00:10:07,707 --> 00:10:11,487
to make a deviled
peanut butter egg for James.
259
00:10:11,511 --> 00:10:13,578
- [Chris] I bet he's gonna like that.
- [Amanda] Yeah.
260
00:10:13,646 --> 00:10:14,846
[Scott] For our dog judge,
261
00:10:14,913 --> 00:10:17,760
I'm going to make
a sourdough toast
262
00:10:17,784 --> 00:10:20,385
with a peanut butter
and bone marrow vinaigrette,
263
00:10:20,419 --> 00:10:23,722
haricot verts, and fresh apples.
264
00:10:23,789 --> 00:10:25,590
[Meaghan] So, I'm starting
on my doggie treat
265
00:10:25,658 --> 00:10:27,903
and I'm gonna fillet
one of the sardines,
266
00:10:27,927 --> 00:10:31,129
I'm gonna stuff it
in a nice piece of bacon
267
00:10:31,196 --> 00:10:32,375
and roll it up.
268
00:10:32,399 --> 00:10:33,643
Two minutes to go, Chefs.
269
00:10:33,667 --> 00:10:35,578
Brandon hasn't started
plating anything yet
270
00:10:35,602 --> 00:10:37,335
and he just looks like
he's just got
271
00:10:37,403 --> 00:10:38,848
- a lot going on.
- Coming out.
272
00:10:38,872 --> 00:10:41,717
I mean, listen, I'm happy
James is gonna get a treat,
273
00:10:41,741 --> 00:10:43,475
but I want treats, too.
Let's go, Brandon.
274
00:10:43,542 --> 00:10:46,211
[Amanda] Brandon, there's no
more time, you gotta finish.
275
00:10:46,278 --> 00:10:47,479
[Ted] What is Brandon doing?
276
00:10:47,546 --> 00:10:49,792
[Sunny] I have no idea
what Brandon is doing,
277
00:10:49,816 --> 00:10:51,460
but he is not on his station
plating right now,
278
00:10:51,484 --> 00:10:53,218
which is what he needs
to be doing.
279
00:10:55,588 --> 00:11:00,503
[Ted] Chefs, this round ends
in ten, nine,
280
00:11:00,527 --> 00:11:05,463
eight, seven, six, five, four,
281
00:11:05,497 --> 00:11:08,511
three, two, one,
282
00:11:08,535 --> 00:11:10,235
time's up.
283
00:11:12,872 --> 00:11:14,850
You think you know what
you're gonna do in Chopped
284
00:11:14,874 --> 00:11:17,520
and then you're here doing it
and it's like a whole,
285
00:11:17,544 --> 00:11:19,455
whole another animal.
It's like the busiest kitchen
286
00:11:19,479 --> 00:11:20,679
you've ever worked
and the busiest service
287
00:11:20,746 --> 00:11:22,725
you've ever worked, it's insane.
288
00:11:22,749 --> 00:11:24,482
I'm just happy I got
everything on the plates.
289
00:11:24,550 --> 00:11:26,595
I want this so bad.
Just getting here was like
290
00:11:26,619 --> 00:11:27,686
a dream I couldn't even imagine.
291
00:11:27,753 --> 00:11:30,689
When you watch at home,
it's the easiest thing
292
00:11:30,756 --> 00:11:31,690
in the world,
but conceptualizing,
293
00:11:31,757 --> 00:11:33,602
making sure everything's
there, definitely
294
00:11:33,626 --> 00:11:36,027
has a lot of pressure to it, so.
295
00:11:38,430 --> 00:11:41,299
[tense music playing]
296
00:11:43,703 --> 00:11:46,415
Chefs, you have arrived
at the Chopping Block.
297
00:11:46,439 --> 00:11:48,707
We worked you like dogs
in that first round
298
00:11:48,774 --> 00:11:51,420
featuring a basket
of marrow bones,
299
00:11:51,444 --> 00:11:55,624
haricot verts, sardines,
and peanut butter.
300
00:11:55,648 --> 00:11:57,382
So, do you think you can
impress Amanda,
301
00:11:57,449 --> 00:12:00,385
Sunny, Chris, and James?
302
00:12:00,452 --> 00:12:02,498
Chef Brandon, please tell us
what you made.
303
00:12:02,522 --> 00:12:05,390
So, I made for you
a sardine tostada
304
00:12:05,457 --> 00:12:07,592
with a bone marrow salsa macha,
305
00:12:07,659 --> 00:12:10,361
and a haricot verts
and apple salsa.
306
00:12:13,866 --> 00:12:16,445
I have to be honest with you.
I was a little worried about
307
00:12:16,469 --> 00:12:18,714
everything piled
on to your tostada.
308
00:12:18,738 --> 00:12:21,539
One of the hardest things
to do is get that rigid fry
309
00:12:21,607 --> 00:12:23,719
that holds up
after the first bite,
310
00:12:23,743 --> 00:12:26,455
as you can see, holding up,
311
00:12:26,479 --> 00:12:30,593
and I got this salty
sardine thing.
312
00:12:30,617 --> 00:12:33,662
Your cheese is
the perfect amount and salty.
313
00:12:33,686 --> 00:12:36,532
I'm guessing the bone marrow
and the peanut butter
314
00:12:36,556 --> 00:12:38,757
- were in the salsa macha.
- Correct, yes.
315
00:12:38,824 --> 00:12:41,426
[Chris] Because I didn't get
a lot of that salt.
316
00:12:41,493 --> 00:12:43,606
So, I'm not getting a lot
of those two ingredients,
317
00:12:43,630 --> 00:12:45,964
which is kind of a big deal,
318
00:12:46,031 --> 00:12:48,700
but if I was sitting at your
restaurant and just had this dish,
319
00:12:48,767 --> 00:12:50,635
I'd be... I'd be
quite happy with it.
320
00:12:50,702 --> 00:12:52,971
I think the sardines are great.
321
00:12:53,038 --> 00:12:55,707
This is super creative.
It's really fresh and bright,
322
00:12:55,774 --> 00:12:57,509
- and I think it's really good.
- Thank you.
323
00:12:57,576 --> 00:13:00,979
And what have you made
for our fourth judge, James?
324
00:13:01,046 --> 00:13:03,359
[Brandon] I made
a peanut butter deviled egg
325
00:13:03,383 --> 00:13:05,316
with crispy pancetta.
326
00:13:05,384 --> 00:13:07,429
Hey, buddy.
I got something for you.
327
00:13:07,453 --> 00:13:09,498
- [Amanda] Oh, oh, wow.
- [laughter]
328
00:13:09,522 --> 00:13:10,833
- [Sunny] Okay.
- [Ted] Well.
329
00:13:10,857 --> 00:13:13,702
[Sunny] Okay. Tell us how
you really feel, James.
330
00:13:13,726 --> 00:13:16,372
- Five seconds. Gone.
- [Brandon] I'm honored.
331
00:13:16,396 --> 00:13:17,773
It's very creative.
Dogs loves eggs.
332
00:13:17,797 --> 00:13:21,466
Dogs loves peanut butter.
So, you hit all the points.
333
00:13:21,533 --> 00:13:22,734
Next up, Chef Meaghan.
334
00:13:22,801 --> 00:13:24,469
Please tell us what you've made.
335
00:13:24,536 --> 00:13:27,249
Today, I made for you, guys,
grilled sardines
336
00:13:27,273 --> 00:13:29,674
over a spring arugula salad
337
00:13:29,741 --> 00:13:32,944
with a bone marrow
peanut butter vinaigrette.
338
00:13:35,481 --> 00:13:38,127
Hey, buddy. I got you.
Look, look. Here you go.
339
00:13:38,151 --> 00:13:42,420
[Meaghan] For James, I made
a bacon-wrapped sardine roll.
340
00:13:42,487 --> 00:13:44,289
[Ted] So he digs sardines.
341
00:13:44,356 --> 00:13:46,090
That's cool.
342
00:13:46,158 --> 00:13:47,692
-Only one? James wants to know.
-[laughter]
343
00:13:47,759 --> 00:13:49,939
[Meaghan] I know [indistinct]
344
00:13:49,963 --> 00:13:51,496
[Ted] James needs another taste.
345
00:13:51,563 --> 00:13:53,398
- [Amanda laughs]
- James, paws.
346
00:13:53,432 --> 00:13:56,634
- Oh.
- [laughter]
347
00:13:56,702 --> 00:14:01,417
That's for me.
That's for the human, okay?
348
00:14:01,441 --> 00:14:03,308
I'm really, really,
delightfully surprised
349
00:14:03,375 --> 00:14:04,486
by this vinaigrette.
350
00:14:04,510 --> 00:14:06,222
The sardine for me is
a little dry,
351
00:14:06,246 --> 00:14:07,823
it's a little underseasoned.
352
00:14:07,847 --> 00:14:10,426
But I absolutely love
this vinaigrette.
353
00:14:10,450 --> 00:14:11,694
- [Sunny] Doggonit.
- Oh, my God.
354
00:14:11,718 --> 00:14:13,451
How many of this
do you have left?
355
00:14:13,518 --> 00:14:15,564
I got several. I came to play.
356
00:14:15,588 --> 00:14:17,455
I agree with you with the salad.
357
00:14:17,522 --> 00:14:18,634
Except for the peanut butter.
358
00:14:18,658 --> 00:14:20,458
It's kind of hidden.
359
00:14:20,525 --> 00:14:21,793
I do think it makes sense
360
00:14:21,860 --> 00:14:24,329
to mix bone marrow
and peanut butter,
361
00:14:24,396 --> 00:14:26,531
but I wanted to taste
one or the other
362
00:14:26,598 --> 00:14:27,532
a little bit more,
363
00:14:27,599 --> 00:14:29,378
just a little more
representation
364
00:14:29,402 --> 00:14:30,935
of the actual basket ingredients
365
00:14:31,003 --> 00:14:33,649
would've taken this up a level.
366
00:14:33,673 --> 00:14:35,718
[Ted] Chef Lisa,
tell us what you made.
367
00:14:35,742 --> 00:14:39,477
So I made for you a warm
haricots verts and potato salad
368
00:14:39,544 --> 00:14:42,947
with a peanut butter
and marrow dressing,
369
00:14:43,015 --> 00:14:46,084
and a pan-seared
Mediterranean sardine.
370
00:14:49,688 --> 00:14:51,867
[Chris] I think everything
on the plate is well-cooked,
371
00:14:51,891 --> 00:14:53,758
I think the sardine is
well-cooked, the haricots verts,
372
00:14:53,825 --> 00:14:56,160
the potatoes are cooked
just perfectly,
373
00:14:56,228 --> 00:14:58,807
but it's flat.
374
00:14:58,831 --> 00:15:01,432
The bone marrow is
completely lost on me.
375
00:15:01,500 --> 00:15:03,479
And the peanut butter
just kind of comes
376
00:15:03,503 --> 00:15:04,702
and smacks you in the face.
377
00:15:04,770 --> 00:15:06,571
But the potatoes are delicious.
378
00:15:06,638 --> 00:15:09,641
You know, I think
you needed acid in here.
379
00:15:09,708 --> 00:15:12,310
Anytime you have bone marrow,
you need something
380
00:15:12,377 --> 00:15:13,489
to, you know, counteract
381
00:15:13,513 --> 00:15:15,891
that heavy, fatty, fatty,
fattiness.
382
00:15:15,915 --> 00:15:17,426
On the sardines,
they're cooked well,
383
00:15:17,450 --> 00:15:20,251
they just need more seasoning.
384
00:15:20,319 --> 00:15:24,055
So let's see what
our fourth judge has to say.
385
00:15:24,122 --> 00:15:26,591
Hey, buddy. Hey, buddy.
Got you something.
386
00:15:26,658 --> 00:15:29,571
[Amanda] I think those look like
professionally-made dog biscuits.
387
00:15:29,595 --> 00:15:31,262
[Lisa] Thank you.
388
00:15:31,330 --> 00:15:32,664
I made it with peanut butter,
389
00:15:32,731 --> 00:15:35,511
a little bit of flour,
and an egg to bind it.
390
00:15:35,535 --> 00:15:37,335
It looks like he likes it.
391
00:15:38,671 --> 00:15:40,605
[Ted] He's going over
to thank her.
392
00:15:40,672 --> 00:15:42,740
I love you.
You're so welcome, buddy.
393
00:15:42,808 --> 00:15:44,742
- He knows who cooked it.
- [Amanda] I know.
394
00:15:44,810 --> 00:15:45,854
- [Ted] That's so crazy.
- [Amanda laughs]
395
00:15:45,878 --> 00:15:49,058
[Ted] He looks happy,
and you got a clean plate.
396
00:15:49,082 --> 00:15:51,482
Finally, Chef Scott, please
tell us about your dish.
397
00:15:51,550 --> 00:15:54,485
So what I made for you today
is a grilled sardine toast
398
00:15:54,553 --> 00:15:58,600
with a peanut butter
and bone marrow vinaigrette.
399
00:15:58,624 --> 00:16:02,471
I made James a toast
with peanut butter
400
00:16:02,495 --> 00:16:06,297
and bone marrow vinaigrette,
and some fresh vegetables.
401
00:16:07,566 --> 00:16:10,435
The bite that you made
for James seems the closest
402
00:16:10,502 --> 00:16:11,703
in terms of its relationship
403
00:16:11,770 --> 00:16:14,372
to what you made for the judges.
404
00:16:14,439 --> 00:16:17,553
So I'm detecting a lot
of orange in here,
405
00:16:17,577 --> 00:16:19,688
which is a surprising flavor.
I like it.
406
00:16:19,712 --> 00:16:21,512
The sardines are cooked
really well,
407
00:16:21,580 --> 00:16:22,647
I like the way
you prepared them.
408
00:16:22,714 --> 00:16:24,782
I want a little more
of something,
409
00:16:24,850 --> 00:16:28,720
even with the vinaigrette,
something with a little bit of pizazz.
410
00:16:28,787 --> 00:16:31,723
- Okay.
- I would have loved just the platform
411
00:16:31,790 --> 00:16:35,126
of the toast
to be more exciting,
412
00:16:35,193 --> 00:16:36,638
more crunchy.
413
00:16:36,662 --> 00:16:38,640
I think it's great. I think...
I love the sardines.
414
00:16:38,664 --> 00:16:40,465
Your plate, I don't think
there's any issue
415
00:16:40,532 --> 00:16:42,533
with execution
of the ingredients,
416
00:16:42,601 --> 00:16:45,036
other than the bread.
417
00:16:46,739 --> 00:16:48,784
Okay. Please give
James and his colleagues
418
00:16:48,808 --> 00:16:50,719
a chance to mull over
this decision.
419
00:16:50,743 --> 00:16:53,678
- Thank you, chefs.
- The one thing that's worrying me is
420
00:16:53,745 --> 00:16:55,680
maybe I didn't put enough
salsa on the tostada.
421
00:16:55,747 --> 00:16:57,393
I know there was a lot
of flavor packed in there,
422
00:16:57,417 --> 00:16:58,594
the peanut butter
and the marrow.
423
00:16:58,618 --> 00:17:00,729
Hopefully,
that came through enough.
424
00:17:00,753 --> 00:17:04,400
I'm kind of just rethinking
what my dish
425
00:17:04,424 --> 00:17:05,757
should have been
and could have been
426
00:17:05,824 --> 00:17:07,692
if I just toasted that bread
a little longer,
427
00:17:07,759 --> 00:17:11,062
if I had just put a little
more of that sauce on that.
428
00:17:16,835 --> 00:17:18,636
Remember, no matter
what happens now,
429
00:17:18,703 --> 00:17:21,506
your dog will still love you.
430
00:17:21,573 --> 00:17:25,376
So, whose dish is
on the chopping block?
431
00:17:25,444 --> 00:17:28,413
[dramatic music playing]
432
00:17:32,451 --> 00:17:36,165
[Ted] Chef Lisa,
you've been chopped. Judges?
433
00:17:36,189 --> 00:17:39,435
Chef Lisa, this dog lovers
competition is unprecedented.
434
00:17:39,459 --> 00:17:41,459
All the ingredients were
executed well,
435
00:17:41,526 --> 00:17:42,794
but it was just flat,
it needed salt,
436
00:17:42,861 --> 00:17:45,507
it needed acid,
and it had too much fat.
437
00:17:45,531 --> 00:17:47,643
And so we have to chop you.
438
00:17:47,667 --> 00:17:49,445
Thank you guys
for the opportunity,
439
00:17:49,469 --> 00:17:51,536
and I'll lick my tears
440
00:17:51,603 --> 00:17:54,405
- when I get outside.
- [laughter]
441
00:17:54,473 --> 00:17:56,340
Come here, buddy.
442
00:17:56,408 --> 00:17:58,520
- Bye.
- [Amanda] Aww.
443
00:17:58,544 --> 00:18:01,056
[Lisa] My competition was
fierce, I have to say.
444
00:18:01,080 --> 00:18:03,392
They were all really,
really talented chefs.
445
00:18:03,416 --> 00:18:07,596
I wish I went further,
but it is what it is.
446
00:18:07,620 --> 00:18:10,688
Chef Brandon, Chef Meaghan,
Chef Scott, good luck.
447
00:18:10,755 --> 00:18:13,491
I heard a rumor
this basket is tough.
448
00:18:13,558 --> 00:18:15,471
Don't you mean "ruff"?
449
00:18:15,495 --> 00:18:17,161
[laughter]
450
00:18:17,229 --> 00:18:19,208
You're on fire.
451
00:18:19,232 --> 00:18:21,566
[dramatic music playing]
452
00:18:21,633 --> 00:18:24,302
[Ted] Let's see what you've got.
453
00:18:24,369 --> 00:18:25,614
- Ooh.
- [Brandon laughs]
454
00:18:25,638 --> 00:18:27,171
[Ted] And what do you know?
You've got
455
00:18:27,239 --> 00:18:28,706
spaghetti and meatballs.
456
00:18:28,773 --> 00:18:31,553
- Ooh.
- [Ted] You also have chayote squash.
457
00:18:31,577 --> 00:18:33,644
That's what I'm talking about.
[laughs]
458
00:18:33,712 --> 00:18:35,580
I don't know
what that is. [laughs]
459
00:18:35,647 --> 00:18:37,359
[Ted] New York strip steaks.
460
00:18:37,383 --> 00:18:39,050
That is nice.
461
00:18:39,117 --> 00:18:39,628
Hell yeah.
462
00:18:39,652 --> 00:18:42,186
Wait, what is this?
463
00:18:42,254 --> 00:18:44,255
[Ted] And doggie beer.
464
00:18:44,322 --> 00:18:46,190
Doggie beer?
465
00:18:46,258 --> 00:18:48,504
I kinda just wanna drink one
just out of curiosity.
466
00:18:48,528 --> 00:18:50,394
Forty minutes
to make an entree dish,
467
00:18:50,462 --> 00:18:52,363
plus, a designer dog treat.
468
00:18:54,333 --> 00:18:55,544
- Clock starts now.
- Here we go.
469
00:18:55,568 --> 00:18:58,436
- [Amanda] Come on, guys.
- Do it.
470
00:18:58,503 --> 00:18:59,637
[Amanda]
It's dog-eat-dog in there.
471
00:18:59,704 --> 00:19:01,416
[Sunny] It is dog-eat-dog
in here.
472
00:19:01,440 --> 00:19:02,618
- [laughter]
- [Brandon] Yeah.
473
00:19:02,642 --> 00:19:04,686
- Let's start with that.
- Judges, the faux beer
474
00:19:04,710 --> 00:19:06,711
in this basket is made for dogs,
475
00:19:06,778 --> 00:19:09,647
but it's perfectly safe
for humans to taste it, too.
476
00:19:09,714 --> 00:19:11,693
- Not bad.
- It's actually not beer at all,
477
00:19:11,717 --> 00:19:14,519
it's just kind of a fun
little play on the word.
478
00:19:14,586 --> 00:19:15,586
It's really just a bone broth.
479
00:19:15,654 --> 00:19:17,833
So it's like if you crack
yourself a cold beer,
480
00:19:17,857 --> 00:19:19,524
- you do one for the dog as well?
- That's right.
481
00:19:19,591 --> 00:19:22,905
- Yes, exactly. Exactly.
- [laughs]
482
00:19:22,929 --> 00:19:24,729
So Meaghan,
does your dog eat this good
483
00:19:24,796 --> 00:19:26,998
when you cook at home? [laughs]
484
00:19:27,065 --> 00:19:29,600
- My dog eats better than I do.
- [laughs]
485
00:19:29,668 --> 00:19:31,513
I'm going to make a grilled
New York strip steak
486
00:19:31,537 --> 00:19:33,515
with an ancho chile salsa roja
487
00:19:33,539 --> 00:19:35,406
and chayote slaw.
488
00:19:35,473 --> 00:19:37,542
Oh, yeah. With this big
New York strip steak,
489
00:19:37,609 --> 00:19:39,744
my mind is thinking
Argentinian kind of grill,
490
00:19:39,811 --> 00:19:42,457
and I get them going right away.
491
00:19:42,481 --> 00:19:43,725
What am I doing?
What am I doing?
492
00:19:43,749 --> 00:19:45,661
The challenge here is,
this whole basket
493
00:19:45,685 --> 00:19:47,618
is devoid of flavor
in a lot of ways...
494
00:19:47,686 --> 00:19:48,819
- [Sunny] Yes.
- ...because it's "dog-friendly".
495
00:19:48,887 --> 00:19:50,933
What do you think of the
spaghetti and meatball?
496
00:19:50,957 --> 00:19:54,403
A little weird, but I have
a little idea for that.
497
00:19:54,427 --> 00:19:56,538
Like, the meatballs have no
garlic, no onions.
498
00:19:56,562 --> 00:19:59,964
It's just basically
meat, egg, breadcrumbs.
499
00:20:00,031 --> 00:20:01,877
James doesn't like onions
and garlic in his meatballs.
500
00:20:01,901 --> 00:20:04,435
No. These chefs are gonna
really have to utilize
501
00:20:04,502 --> 00:20:06,237
the pantry for us.
502
00:20:06,304 --> 00:20:07,838
Loving the doggie beer here.
503
00:20:07,906 --> 00:20:10,575
- Need some real beer.
- [chuckles]
504
00:20:10,642 --> 00:20:12,487
[Meaghan]
So the basket is tough,
505
00:20:12,511 --> 00:20:16,024
but I feel like I can put
things together.
506
00:20:16,048 --> 00:20:18,182
So I'm making a grilled
New York strip steak
507
00:20:18,250 --> 00:20:20,162
over a chayote puree
508
00:20:20,186 --> 00:20:24,233
with a dog beer reduction sauce.
509
00:20:24,257 --> 00:20:27,502
But I'm really struggling
to figure out what to do
510
00:20:27,526 --> 00:20:28,726
with the spaghetti
and meatballs.
511
00:20:28,793 --> 00:20:32,841
I decided to use
the tomato sauce in my sauce.
512
00:20:32,865 --> 00:20:35,310
It's not as scary as the last
round in my opinion, but...
513
00:20:35,334 --> 00:20:36,667
I'm scary, though.
514
00:20:36,735 --> 00:20:38,469
[Scott] When I see
that New York strip,
515
00:20:38,536 --> 00:20:39,804
my mind goes straight
to steak and potatoes.
516
00:20:39,871 --> 00:20:42,607
For my entree, I'm going
to make a New York strip
517
00:20:42,674 --> 00:20:45,209
with roasted purple potatoes,
518
00:20:45,277 --> 00:20:46,410
pickled chayote squash,
519
00:20:46,478 --> 00:20:50,214
and a meatball
and doggie beer jus.
520
00:20:50,282 --> 00:20:52,794
I'm gonna make a sauce
521
00:20:52,818 --> 00:20:54,463
out of some of the meatballs
522
00:20:54,487 --> 00:20:57,555
and the doggie beer.
523
00:20:57,622 --> 00:21:00,691
Coming up on 23 minutes, chefs.
524
00:21:00,759 --> 00:21:02,537
I really love the direction
525
00:21:02,561 --> 00:21:04,362
that Brandon's going in
526
00:21:04,429 --> 00:21:06,475
with this kind of Mexican,
527
00:21:06,499 --> 00:21:07,498
he's gonna do like a salsa.
528
00:21:07,565 --> 00:21:09,144
He's doing a lot of stuff,
529
00:21:09,168 --> 00:21:10,635
and I like it.
530
00:21:10,702 --> 00:21:12,570
Really getting tripped up
over the spaghetti meatballs,
531
00:21:12,637 --> 00:21:14,483
so I figured I can just take
some of that tomato sauce,
532
00:21:14,507 --> 00:21:16,485
and maybe work that
into my salsa roja
533
00:21:16,509 --> 00:21:19,510
with the doggie beer.
As I'm making my dish,
534
00:21:19,577 --> 00:21:20,956
I realize it's not big enough
for an entree.
535
00:21:20,980 --> 00:21:23,914
I need to add a little
more substance in here.
536
00:21:23,982 --> 00:21:26,384
So I chop up some
sweet potato from the pantry,
537
00:21:26,451 --> 00:21:29,787
and I throw it
in my water to boil.
538
00:21:29,854 --> 00:21:31,656
Chayote is a squash,
it kind of tastes
539
00:21:31,723 --> 00:21:33,924
somewhere between
a very mild apple
540
00:21:33,992 --> 00:21:35,637
- and cucumber, maybe?
- [Amanda] Yeah.
541
00:21:35,661 --> 00:21:37,995
Sometimes I would add it
to sauces.
542
00:21:38,063 --> 00:21:40,264
So do you think
that perhaps Meaghan
543
00:21:40,332 --> 00:21:41,932
has not worked with chayote?
544
00:21:42,000 --> 00:21:43,779
[Chris] I wouldn't boil that.
545
00:21:43,803 --> 00:21:48,139
So I'm boiling my chayote squash
546
00:21:48,206 --> 00:21:49,140
to make a puree.
547
00:21:49,207 --> 00:21:50,786
[blender whirs]
548
00:21:50,810 --> 00:21:52,543
[Amanda] How do you like
your steak?
549
00:21:52,610 --> 00:21:54,545
- Medium rare, medium?
- [Ted] His answer is yes.
550
00:21:54,612 --> 00:21:56,280
Or medium well? Okay.
551
00:21:56,348 --> 00:21:57,481
I think it's medium well.
552
00:21:57,549 --> 00:21:58,549
[Scott] For the New York
strip steak,
553
00:21:58,616 --> 00:22:00,395
I'm going to grill it.
554
00:22:00,419 --> 00:22:02,687
My dog MJ would love it.
555
00:22:02,754 --> 00:22:04,422
So with the chayote squash,
556
00:22:04,489 --> 00:22:05,556
I'm gonna pickle them.
557
00:22:05,623 --> 00:22:06,735
It'll bring a nice acidic bite.
558
00:22:06,759 --> 00:22:08,426
But I think
my biggest competition
559
00:22:08,493 --> 00:22:10,695
now is Brandon.
560
00:22:10,762 --> 00:22:11,673
He seems to be very well-versed
561
00:22:11,697 --> 00:22:14,876
and truly just understands food.
562
00:22:14,900 --> 00:22:16,500
It's exciting
this round, isn't it?
563
00:22:16,568 --> 00:22:17,612
[Chris] He's wagging his tail.
564
00:22:17,636 --> 00:22:19,681
Yeah. Steak, meatballs.
565
00:22:19,705 --> 00:22:22,217
Five minutes
on the clock, chefs.
566
00:22:22,241 --> 00:22:24,642
Five minutes.
567
00:22:24,709 --> 00:22:26,755
Meaghan, you good
with five minutes to go?
568
00:22:26,779 --> 00:22:28,512
Uh, we'll find out. [laughs]
569
00:22:28,580 --> 00:22:30,892
Let's go, let's go,
let's go. Pick it up, then.
570
00:22:30,916 --> 00:22:33,317
[Meaghan] For my doggie dish,
I'm making a steak
571
00:22:33,385 --> 00:22:34,785
peanut butter burrito.
572
00:22:34,853 --> 00:22:38,055
Giuseppe would be
ecstatic with this.
573
00:22:39,791 --> 00:22:41,659
- Brandon, how about you?
- I'm good to go.
574
00:22:41,726 --> 00:22:42,660
- [Chris] You're good to go?
- Yeah.
575
00:22:42,727 --> 00:22:44,195
I like that confidence.
576
00:22:44,262 --> 00:22:45,640
All right. Let's go.
577
00:22:45,664 --> 00:22:46,975
For James, I'm utilizing
578
00:22:46,999 --> 00:22:48,666
not only the doggie beer,
but also the meatballs.
579
00:22:48,733 --> 00:22:51,802
Fish sauce because the dogs
love the funk.
580
00:22:51,870 --> 00:22:52,647
I'm crumbling them up
and making that
581
00:22:52,671 --> 00:22:54,516
into a fried rice.
582
00:22:54,540 --> 00:22:56,385
I hope you're tasting
everything.
583
00:22:56,409 --> 00:22:59,187
Even the dog food. [laughs]
584
00:22:59,211 --> 00:22:59,944
[dog whimpers]
585
00:23:00,011 --> 00:23:01,623
[Sunny] What? What's that? Okay.
586
00:23:01,647 --> 00:23:04,448
Well, so James says
what he's looking forward to
587
00:23:04,516 --> 00:23:06,428
is anything in that bowl,
just anything.
588
00:23:06,452 --> 00:23:08,185
[Amanda] Okay. Anything at all?
589
00:23:08,253 --> 00:23:09,453
Scott, how you looking?
590
00:23:09,521 --> 00:23:11,488
- I'm looking good.
- You got a $10,000 dish
591
00:23:11,556 --> 00:23:13,235
for both us and James?
592
00:23:13,259 --> 00:23:14,636
- Yes, sir.
- All right.
593
00:23:14,660 --> 00:23:16,705
[Scott]
For our dog judge, James,
594
00:23:16,729 --> 00:23:19,296
I'm making a meatball slider.
595
00:23:20,665 --> 00:23:21,843
[Chris] You guys gotta move.
596
00:23:21,867 --> 00:23:23,534
You really seriously
have to move, chefs.
597
00:23:23,601 --> 00:23:25,781
One minute, forty seconds.
598
00:23:25,805 --> 00:23:27,605
[Chris] Amanda, Meaghan's
having a really hard time
599
00:23:27,672 --> 00:23:29,540
slicing her steak
because it's so undercooked.
600
00:23:29,607 --> 00:23:30,852
[Amanda] James is stressed out.
601
00:23:30,876 --> 00:23:32,810
- You're stressing James out.
- What is Meaghan doing?
602
00:23:32,877 --> 00:23:34,812
Where is she going?
Where is Meaghan going?
603
00:23:34,879 --> 00:23:37,459
- [Amanda] Meaghan, you have 30 seconds.
- Meaghan, what are you doing?
604
00:23:37,483 --> 00:23:39,617
[Amanda] Come back
to your table.
605
00:23:39,684 --> 00:23:41,463
[Ted] Chefs, there
is very little
606
00:23:41,487 --> 00:23:43,598
time left on that clock.
607
00:23:43,622 --> 00:23:45,600
-Ten... nine...
-[Amanda] Come on. Get it on the plate.
608
00:23:45,624 --> 00:23:47,602
- [Ted] ...eight, seven...
- [Amanda] Come on, guys.
609
00:23:47,626 --> 00:23:49,604
- [Ted] ...six, five...
- [Chris] Let's go, chefs.
610
00:23:49,628 --> 00:23:51,606
- [Ted] ...four... three...
- [Amanda] Let's go.
611
00:23:51,630 --> 00:23:54,543
- [Ted] ...two... one.
- [Amanda] Whoo.
612
00:23:54,567 --> 00:23:56,278
[Ted] Time's up.
613
00:23:56,302 --> 00:23:58,102
[cheering]
614
00:23:58,169 --> 00:23:59,303
[Sunny] Wow.
615
00:24:01,840 --> 00:24:04,553
[Brandon] I got everything
on the plate again.
616
00:24:04,577 --> 00:24:05,754
Cooking under that time
constraint just is
617
00:24:05,778 --> 00:24:07,556
really difficult.
I think I nailed it,
618
00:24:07,580 --> 00:24:09,713
but it was definitely
a whirlwind. [laughs]
619
00:24:09,781 --> 00:24:11,560
[Meaghan] I'm sweating. [laughs]
620
00:24:11,584 --> 00:24:13,628
What's making me nervous
is it looks sloppy.
621
00:24:13,652 --> 00:24:15,453
It's not what I wanted.
622
00:24:15,520 --> 00:24:17,365
Hopefully, it tastes
really good.
623
00:24:17,389 --> 00:24:20,235
We'll see.
624
00:24:20,259 --> 00:24:22,426
[dog barks]
625
00:24:23,461 --> 00:24:24,439
[tense music playing]
626
00:24:24,463 --> 00:24:25,640
Chefs, in the second round,
627
00:24:25,664 --> 00:24:27,375
we asked you to create
main dishes
628
00:24:27,399 --> 00:24:29,400
using spaghetti and meatballs,
629
00:24:29,467 --> 00:24:31,268
chayote squash,
630
00:24:31,336 --> 00:24:32,403
New York strip steaks,
631
00:24:32,470 --> 00:24:33,671
and doggie beer,
632
00:24:33,738 --> 00:24:36,273
and also to throw in
a treat for the dog.
633
00:24:37,675 --> 00:24:39,321
Chef Scott, what do we have?
634
00:24:39,345 --> 00:24:40,655
[Scott] A grilled New York strip
635
00:24:40,679 --> 00:24:43,414
with roasted purple potatoes,
636
00:24:43,481 --> 00:24:46,728
pickled chayote squash.
637
00:24:46,752 --> 00:24:49,664
[Ted] Well, James
certainly likes the aromas.
638
00:24:49,688 --> 00:24:52,623
So for James, I made
a meatball slider,
639
00:24:52,690 --> 00:24:54,492
I grilled the meatballs,
640
00:24:54,559 --> 00:24:56,827
and then gave him
a little vegetables
641
00:24:56,895 --> 00:24:58,562
to go along with it,
he got some tomato
642
00:24:58,630 --> 00:25:01,343
and arugula on a slider bun.
643
00:25:01,367 --> 00:25:03,634
- [Amanda] Hmm.
- [Ted] Dinner is served.
644
00:25:03,701 --> 00:25:05,480
- [Chris] Oh. Geez.
- [Ted] Oh. He's pretty excited
645
00:25:05,504 --> 00:25:07,171
about that.
646
00:25:09,708 --> 00:25:11,442
[Sunny] I love what you did
with the chayote.
647
00:25:11,509 --> 00:25:13,822
It's crisp.
Just for eating purposes,
648
00:25:13,846 --> 00:25:16,424
I think I might have wanted
it a little bit thicker,
649
00:25:16,448 --> 00:25:19,316
just so I could get it
on the fork easier.
650
00:25:19,384 --> 00:25:20,451
It goes well, obviously,
651
00:25:20,518 --> 00:25:23,231
with the potatoes
and your steak.
652
00:25:23,255 --> 00:25:24,455
Thank you.
653
00:25:24,522 --> 00:25:25,789
I like the sauce that you made.
654
00:25:25,857 --> 00:25:28,659
You know, you were given
very, very plain,
655
00:25:28,726 --> 00:25:30,505
sort of bland spaghetti
and meatballs
656
00:25:30,529 --> 00:25:31,795
because it's dog-friendly.
657
00:25:31,863 --> 00:25:34,331
And I think you were able
to kind of really build
658
00:25:34,399 --> 00:25:36,311
a sauce that has
some real flavor here,
659
00:25:36,335 --> 00:25:37,712
and it complements
both the steak
660
00:25:37,736 --> 00:25:39,381
and the potatoes
really, really well,
661
00:25:39,405 --> 00:25:40,649
so great job there.
662
00:25:40,673 --> 00:25:41,939
The steak is cooked nicely.
663
00:25:42,006 --> 00:25:43,807
For me, this is a personal
thing probably,
664
00:25:43,875 --> 00:25:46,454
but I would have liked
to have seen a harder sear,
665
00:25:46,478 --> 00:25:48,312
and just more salt and pepper.
666
00:25:49,881 --> 00:25:50,748
[Amanda] Again,
really straightforward.
667
00:25:50,815 --> 00:25:53,417
Obviously, this is your style.
668
00:25:53,484 --> 00:25:55,553
So I see what you have here,
and it's good.
669
00:25:55,620 --> 00:25:57,821
I wanna up the creativity
just a notch.
670
00:25:57,889 --> 00:25:59,334
Turn it up a little bit.
671
00:25:59,358 --> 00:26:00,424
[Ted] Chef Scott, thank you.
672
00:26:00,491 --> 00:26:01,425
Thank you.
673
00:26:01,492 --> 00:26:03,204
Next up, Chef Meaghan.
674
00:26:03,228 --> 00:26:05,407
Today, I made for you guys
675
00:26:05,431 --> 00:26:07,164
a grilled strip steak
676
00:26:07,231 --> 00:26:09,277
over a chayote
677
00:26:09,301 --> 00:26:11,346
and roasted pepper puree,
678
00:26:11,370 --> 00:26:14,338
topped with a dog beer
reduction sauce.
679
00:26:17,442 --> 00:26:19,421
It's missing something acidic,
680
00:26:19,445 --> 00:26:21,423
anything acidic.
681
00:26:21,447 --> 00:26:23,758
But I think the salt
that its missing
682
00:26:23,782 --> 00:26:25,249
is in your drizzle that you put
683
00:26:25,316 --> 00:26:26,761
over the top of the steak.
684
00:26:26,785 --> 00:26:28,363
It is perfectly seasoned,
I like that.
685
00:26:28,387 --> 00:26:29,364
Thank you, Chef.
686
00:26:29,388 --> 00:26:31,855
I like a clean presentation,
687
00:26:31,923 --> 00:26:34,358
but you... You'll hear
this more in the future,
688
00:26:34,392 --> 00:26:35,593
you don't need something
like this,
689
00:26:35,660 --> 00:26:37,372
it's not necessary.
690
00:26:37,396 --> 00:26:40,264
Your steak, it definitely
needed more time,
691
00:26:40,331 --> 00:26:41,843
more searing, more rendering.
692
00:26:41,867 --> 00:26:46,247
But the sauce is really
powerful and delicious.
693
00:26:46,271 --> 00:26:47,738
I mean, that, to me,
694
00:26:47,805 --> 00:26:50,274
is the most delicious thing
on the plate.
695
00:26:50,341 --> 00:26:51,609
Thank you, Chef.
696
00:26:51,676 --> 00:26:52,610
The star of the show for sure
697
00:26:52,677 --> 00:26:53,611
is the sauce that you made,
698
00:26:53,678 --> 00:26:56,413
which has a really good salt
699
00:26:56,481 --> 00:26:57,726
and there's enough of it,
700
00:26:57,750 --> 00:26:59,728
so it's coating each
piece of the steak.
701
00:26:59,752 --> 00:27:01,396
So the steak
is a really delicious bite.
702
00:27:01,420 --> 00:27:03,754
There's really delicious
bites to be had here,
703
00:27:03,821 --> 00:27:05,400
but I don't know
that it's a completely
704
00:27:05,424 --> 00:27:07,825
- delicious dish.
- Thank you, Chef.
705
00:27:07,892 --> 00:27:08,892
So, Chef Meaghan,
what have you made
706
00:27:08,960 --> 00:27:11,629
- for our friend, James?
- [Meaghan] For James,
707
00:27:11,696 --> 00:27:14,476
I made a steak
and peanut butter burrito.
708
00:27:14,500 --> 00:27:16,277
- Hey, buddy.
- Steak and peanut butter.
709
00:27:16,301 --> 00:27:17,434
[Ted] It's your favorite host.
710
00:27:17,502 --> 00:27:18,546
It didn't even make it
to the floor.
711
00:27:18,570 --> 00:27:20,237
[laughter]
712
00:27:20,304 --> 00:27:22,617
You almost lost a hand there.
713
00:27:22,641 --> 00:27:24,708
That dog treat is very creative,
714
00:27:24,776 --> 00:27:27,311
obviously hitting all cylinders
715
00:27:27,378 --> 00:27:28,623
with steak and peanut butter.
716
00:27:28,647 --> 00:27:31,382
Chef Meaghan, thank you.
717
00:27:31,449 --> 00:27:32,516
Finally, Chef Brandon.
718
00:27:32,583 --> 00:27:34,184
So for this round,
I made for you
719
00:27:34,252 --> 00:27:35,653
a grilled New York strip
720
00:27:35,720 --> 00:27:38,522
with an ancho-sweet potato puree
721
00:27:38,589 --> 00:27:40,324
and a chayote slaw.
722
00:27:40,391 --> 00:27:43,527
[dramatic music playing]
723
00:27:43,594 --> 00:27:45,529
As soon as this arrived
to my face,
724
00:27:45,596 --> 00:27:47,665
I was excited
because it's pretty,
725
00:27:47,732 --> 00:27:50,534
and I love red onions.
726
00:27:50,601 --> 00:27:52,514
I'll just touch on one thing.
727
00:27:52,538 --> 00:27:54,271
I love the puree,
728
00:27:54,338 --> 00:27:57,274
the doggie beer is delicious.
729
00:27:57,341 --> 00:27:58,609
I like red onions.
730
00:27:58,676 --> 00:28:01,189
- Uh-oh. Uh-oh.
- No, I like red onions.
731
00:28:01,213 --> 00:28:03,480
I just think
there's too many of them here.
732
00:28:03,548 --> 00:28:06,083
I think it really overpowers
the chayote.
733
00:28:07,152 --> 00:28:08,797
[Brandon cackling]
734
00:28:08,821 --> 00:28:11,399
[Chris] For me,
the chayote is so delicate
735
00:28:11,423 --> 00:28:13,068
but I just think
the red onions overtake it.
736
00:28:13,092 --> 00:28:15,670
And the steak's
a little undercooked.
737
00:28:15,694 --> 00:28:17,806
The presentation
is just stunning, you know.
738
00:28:17,830 --> 00:28:20,431
You get the plate
and it's just warm.
739
00:28:20,498 --> 00:28:22,433
It has the sort
of south-western feel
740
00:28:22,500 --> 00:28:24,345
because of that terracotta color
741
00:28:24,369 --> 00:28:25,903
and then you have the chayote.
742
00:28:25,970 --> 00:28:28,416
All right. It's time
for a very important customer
743
00:28:28,440 --> 00:28:29,640
to get served.
744
00:28:29,707 --> 00:28:30,641
So for James, I prepared
745
00:28:30,708 --> 00:28:31,842
a pork and apple fried rice.
746
00:28:31,909 --> 00:28:34,645
So I took the meatballs
and I crumbled them up.
747
00:28:34,712 --> 00:28:36,424
[Ted] Hey, buddy.
Getting out of here.
748
00:28:36,448 --> 00:28:37,959
Getting out of here quick.
749
00:28:37,983 --> 00:28:40,250
Well, it looks
as if James was pleased.
750
00:28:40,318 --> 00:28:41,652
- [laughs]
- [Ted] Yes.
751
00:28:41,719 --> 00:28:43,120
There's two grains
of rice left, James.
752
00:28:43,187 --> 00:28:44,499
Yeah [laugh].
753
00:28:44,523 --> 00:28:46,123
[Ted] Okay.
Chef Brandon, thank you.
754
00:28:46,190 --> 00:28:47,836
- Thank you.
- [mellow music playing]
755
00:28:47,860 --> 00:28:51,372
As far as going down
to the chopping block,
756
00:28:51,396 --> 00:28:52,796
I think I have
a big chance of going home
757
00:28:52,864 --> 00:28:56,600
but then again
everyone had their flaws
758
00:28:56,667 --> 00:28:59,203
so it really is kind
of up in the air.
759
00:28:59,270 --> 00:29:03,140
[upbeat music playing]
760
00:29:05,409 --> 00:29:07,845
[dog barking]
761
00:29:08,579 --> 00:29:10,214
[suspenseful music playing]
762
00:29:11,649 --> 00:29:14,384
Which two chefs are moving on
to the dessert round
763
00:29:14,452 --> 00:29:18,322
and whose dish
is on the chopping block?
764
00:29:18,389 --> 00:29:22,259
[suspenseful music playing]
765
00:29:33,872 --> 00:29:35,272
[Ted] Chef Meaghan,
you've been chopped.
766
00:29:35,339 --> 00:29:36,584
Judges?
767
00:29:36,608 --> 00:29:39,254
Meaghan, we all loved
768
00:29:39,278 --> 00:29:40,522
the spirit and the fire,
769
00:29:40,546 --> 00:29:42,657
determination
you come in here with.
770
00:29:42,681 --> 00:29:44,592
The chayote sauce
was just missing
771
00:29:44,616 --> 00:29:46,461
some seasoning and your steak
772
00:29:46,485 --> 00:29:48,418
was slightly undercooked
773
00:29:48,486 --> 00:29:50,665
and needed more seasoning
774
00:29:50,689 --> 00:29:53,423
and so we had to chop you.
775
00:29:53,491 --> 00:29:54,736
- Thank you, guys.
- [Sunny] Thank you.
776
00:29:54,760 --> 00:29:57,071
It's been an honor, seriously.
777
00:29:57,095 --> 00:29:58,428
Thank you.
778
00:29:58,496 --> 00:30:00,564
[dramatic music playing]
779
00:30:00,631 --> 00:30:02,477
[Meaghan] Even though I lost,
I definitely accomplished
780
00:30:02,501 --> 00:30:04,568
what I came here to do.
781
00:30:04,635 --> 00:30:06,681
My dogs know their mom
is a fighter.
782
00:30:06,705 --> 00:30:08,483
They know I'm gonna do
everything I can
783
00:30:08,507 --> 00:30:10,507
to make their lives better
and better
784
00:30:10,575 --> 00:30:13,488
no matter what.
785
00:30:13,512 --> 00:30:14,711
Chef Scott, Chef Brandon,
786
00:30:14,779 --> 00:30:16,691
are your dogs, MJ and Charlie,
787
00:30:16,715 --> 00:30:18,715
cheering you on from home?
788
00:30:18,783 --> 00:30:20,428
Charlie's my boy.
He's always got my back.
789
00:30:20,452 --> 00:30:21,718
MJ's in my corner.
790
00:30:21,786 --> 00:30:24,254
The dessert basket
is the last one left
791
00:30:24,322 --> 00:30:25,522
to conquer.
792
00:30:25,590 --> 00:30:29,103
[suspenseful music playing]
793
00:30:29,127 --> 00:30:31,439
Check it out.
794
00:30:31,463 --> 00:30:32,507
[laughs]
795
00:30:32,531 --> 00:30:34,331
All right.
796
00:30:34,398 --> 00:30:36,400
[Ted] And you are looking
at pig ears.
797
00:30:36,467 --> 00:30:38,535
We got the really odd one.
798
00:30:38,570 --> 00:30:39,581
All right.
799
00:30:39,605 --> 00:30:41,405
[Ted] Bananas.
800
00:30:41,472 --> 00:30:43,407
Bananas are easy enough.
801
00:30:43,474 --> 00:30:44,608
[Ted] Quail eggs.
802
00:30:44,675 --> 00:30:47,589
Small, dainty,
kind of a pain to work with.
803
00:30:47,613 --> 00:30:49,591
[Ted] And a puppy cappuccino.
804
00:30:49,615 --> 00:30:51,815
I'm thinking this is one
hell of a basket here.
805
00:30:51,883 --> 00:30:53,817
Those pig ears
are definitely a curveball.
806
00:30:53,885 --> 00:30:56,264
Oh, and don't forget
to make a little treat
807
00:30:56,288 --> 00:30:58,533
for our doggy judge, James.
808
00:30:58,557 --> 00:31:01,469
- Forty minutes to cook.
- [upbeat music playing]
809
00:31:01,493 --> 00:31:03,338
Clock starts now.
810
00:31:03,362 --> 00:31:04,428
All right. Here we go.
811
00:31:04,495 --> 00:31:05,740
- Come on, guys.
- Let's do it, man.
812
00:31:05,764 --> 00:31:08,076
- [Brandon] Come on.
- [Chris] Think, James.
813
00:31:08,100 --> 00:31:10,345
- Who's gonna take it?
- It's a dog-eat-dog
814
00:31:10,369 --> 00:31:12,347
- battle to the end.
- [laughing]
815
00:31:12,371 --> 00:31:13,704
- Do you have baking powder?
- Yes.
816
00:31:13,771 --> 00:31:15,706
- Mind if I snag a little?
- Here.
817
00:31:15,773 --> 00:31:17,641
Judges, the coffee shop
surprise in this basket
818
00:31:17,708 --> 00:31:20,488
epitomizes the idea
of the pampered pet.
819
00:31:20,512 --> 00:31:21,912
You're gonna get yourself
a cappuccino,
820
00:31:21,979 --> 00:31:24,559
Fido ought to get a little
something special too, right?
821
00:31:24,583 --> 00:31:26,583
- Why not?
- But let's be clear,
822
00:31:26,651 --> 00:31:28,763
were not serving coffee to dogs.
823
00:31:28,787 --> 00:31:30,632
Oh, no. Come on. Yeah, they
can't handle the caffeine.
824
00:31:30,656 --> 00:31:32,589
[Amanda] It's just heavy
cream whipped.
825
00:31:32,657 --> 00:31:34,502
I like the basket, I just...
826
00:31:34,526 --> 00:31:35,525
It's gonna be a time
kinda thing,
827
00:31:35,593 --> 00:31:37,527
if I can make it in time.
828
00:31:37,595 --> 00:31:39,507
I've got the idea
to make a cupcake.
829
00:31:39,531 --> 00:31:41,376
So for my dish,
I'm going to make
830
00:31:41,400 --> 00:31:42,733
a peanut butter
and banana cupcake,
831
00:31:42,800 --> 00:31:46,403
pig ear caramel sauce,
and flambe banana.
832
00:31:46,470 --> 00:31:47,448
These quail eggs are a pain
833
00:31:47,472 --> 00:31:48,917
to crack right now.
834
00:31:48,941 --> 00:31:50,385
I know my recipe
takes two regulars.
835
00:31:50,409 --> 00:31:51,408
I'm trying to figure out
how many
836
00:31:51,475 --> 00:31:52,921
quail eggs that equals.
837
00:31:52,945 --> 00:31:53,788
Brandon, what are you
baking there?
838
00:31:53,812 --> 00:31:55,456
[Brandon] I'm making
some regular cakes
839
00:31:55,480 --> 00:31:56,947
and some pupcake.
840
00:31:57,014 --> 00:31:58,726
- [Chris] Pupcake?
- [Sunny] Okay. Okay.
841
00:31:58,750 --> 00:32:00,684
[Brandon] For my doggy dish,
I'm going to do
842
00:32:00,751 --> 00:32:02,486
a peanut butter
and banana pupcake.
843
00:32:02,553 --> 00:32:03,620
Brandon's really baking.
844
00:32:03,688 --> 00:32:05,066
He's baking something for James
845
00:32:05,090 --> 00:32:08,492
and then he's baking
something for us.
846
00:32:08,559 --> 00:32:10,394
[Brandon] Aha. Have you seen
the non-stick cook spray?
847
00:32:10,461 --> 00:32:12,462
Uh, yeah, over by the oil.
848
00:32:12,530 --> 00:32:14,531
So I think the pig ears
are the biggest
849
00:32:14,598 --> 00:32:16,244
- challenge here, honestly.
- [Chris] Right.
850
00:32:16,268 --> 00:32:17,601
[Amanda] I like pig ears fried
851
00:32:17,668 --> 00:32:18,802
- and crispy.
- [Sunny] Yeah.
852
00:32:18,869 --> 00:32:20,871
- With salt and lime and spice.
- [Chris] Limes.
853
00:32:20,938 --> 00:32:22,739
[Chris] A little cinnamon
sugar on those bad boys
854
00:32:22,807 --> 00:32:24,608
- should be okay, I think.
- It's a dessert I'll take it.
855
00:32:24,675 --> 00:32:26,387
[Amanda] Pig ear doughnut?
856
00:32:26,411 --> 00:32:27,922
[Scott] I'm feeling
pretty confident,
857
00:32:27,946 --> 00:32:30,480
and I'm thinking
everybody loves a doughnut.
858
00:32:30,548 --> 00:32:32,482
They're super personal.
You can incorporate
859
00:32:32,550 --> 00:32:34,418
lots of different flavor
profiles.
860
00:32:34,485 --> 00:32:35,619
So for my dessert,
I'm gonna make
861
00:32:35,686 --> 00:32:37,754
a pig ear doughnut
with banana cream.
862
00:32:37,822 --> 00:32:39,534
Chef Scott, what are you making?
863
00:32:39,558 --> 00:32:42,359
I'm working on
some pig ear doughnuts.
864
00:32:42,426 --> 00:32:43,471
- Oh.
- Great, okay.
865
00:32:43,495 --> 00:32:45,629
- Pig ear doughnuts.
- Pig ear doughnuts.
866
00:32:45,696 --> 00:32:47,475
- [Sunny] Say it again, Scott.
- [Amanda] Wow.
867
00:32:47,499 --> 00:32:49,143
Pig ear doughnuts.
868
00:32:49,167 --> 00:32:50,545
Woo-ho-ho.
869
00:32:50,569 --> 00:32:51,835
[upbeat music playing]
870
00:32:51,902 --> 00:32:55,439
[Amanda] Chef Scott
has sugared and cooked down
871
00:32:55,506 --> 00:32:57,307
the pig ear with some bourbon.
872
00:32:57,375 --> 00:33:00,243
- Mixed it into the batter.
- Yes.
873
00:33:01,579 --> 00:33:03,491
[Amanda] I mean I think
some kind of caramel
874
00:33:03,515 --> 00:33:05,582
also goes great with bananas.
875
00:33:05,649 --> 00:33:08,096
- [Sunny] Say it louder.
- Hello...
876
00:33:08,120 --> 00:33:09,186
Caramel
877
00:33:09,253 --> 00:33:10,431
or Carmel.
878
00:33:10,455 --> 00:33:11,833
[laughs]
879
00:33:11,857 --> 00:33:14,969
I'm thinking I can melt down
this puppy cappuccino
880
00:33:14,993 --> 00:33:16,504
and just use that cream
as the cream
881
00:33:16,528 --> 00:33:18,172
in my caramel sauce.
882
00:33:18,196 --> 00:33:19,329
I think his concern
883
00:33:19,397 --> 00:33:20,441
is if I'm gonna really taste
884
00:33:20,465 --> 00:33:21,642
the pig ear in caramel
885
00:33:21,666 --> 00:33:25,268
- that Brandon made.
- [Chris] Mmm-hmm.
886
00:33:25,336 --> 00:33:26,269
[upbeat music playing]
887
00:33:26,337 --> 00:33:27,849
Those doughnuts look good.
888
00:33:27,873 --> 00:33:29,717
[Sunny] He's got to coat those
in sugar or something.
889
00:33:29,741 --> 00:33:31,408
They can't just
come out on fire.
890
00:33:31,475 --> 00:33:33,210
And he's got to do it,
like, now.
891
00:33:34,746 --> 00:33:38,482
And Scott has a blender
full of bananas.
892
00:33:38,549 --> 00:33:40,595
So for the bananas
and the puppy cappuccino,
893
00:33:40,619 --> 00:33:44,621
I am making a banana cream,
894
00:33:44,688 --> 00:33:46,423
you know, just try
and make a nice sauce
895
00:33:46,490 --> 00:33:47,735
to drag that doughnut through
896
00:33:47,759 --> 00:33:51,028
before you stuff it
down your face.
897
00:33:52,630 --> 00:33:53,764
[Amanda] I love that Brandon
is bruleeing
898
00:33:53,831 --> 00:33:56,077
- the bananas because...
- [Sunny] Yes, same here.
899
00:33:56,101 --> 00:33:58,546
...they brulee so well
and it's such a delicious way
900
00:33:58,570 --> 00:34:00,437
- to do them.
- It's getting pretty crazy
901
00:34:00,504 --> 00:34:01,616
in the kitchen
and I'm just kind of
902
00:34:01,640 --> 00:34:04,285
all over the place
at this point.
903
00:34:04,309 --> 00:34:05,709
Hoo.
904
00:34:05,776 --> 00:34:07,889
[Chris] There's only two
minutes and thirty seconds left.
905
00:34:07,913 --> 00:34:09,557
Can you believe it, James?
James doesn't want...
906
00:34:09,581 --> 00:34:11,314
Brandon, you got to move, man.
2:30 left.
907
00:34:11,382 --> 00:34:12,382
[Chris] James can't bear
to look.
908
00:34:12,450 --> 00:34:13,383
James can't bear to look,
909
00:34:13,451 --> 00:34:14,629
he's hiding.
910
00:34:14,653 --> 00:34:16,319
[Sunny] Do you smell fear
in these chefs?
911
00:34:16,387 --> 00:34:18,433
Do you smell it? Yeah?
I do, too.
912
00:34:18,457 --> 00:34:19,656
[Chris] I think he winked yes.
913
00:34:19,723 --> 00:34:21,658
[Scott] So for our dog
judge, James,
914
00:34:21,725 --> 00:34:23,571
I put a little sugar
on the banana
915
00:34:23,595 --> 00:34:25,440
and put it on the grill
916
00:34:25,464 --> 00:34:27,664
then I... I'm going
to add crispy pig ears.
917
00:34:27,731 --> 00:34:29,444
[suspenseful music playing]
918
00:34:29,468 --> 00:34:31,535
So Brandon has pulled out
the pupcake,
919
00:34:31,602 --> 00:34:34,515
James looks good to go.
920
00:34:34,539 --> 00:34:37,718
But us humans,
our human cupcakes,
921
00:34:37,742 --> 00:34:39,543
I don't think he can get them
out of the muffin tins.
922
00:34:39,610 --> 00:34:41,545
So this is the worst-case
scenario,
923
00:34:41,612 --> 00:34:42,723
these cupcakes are stuck.
924
00:34:42,747 --> 00:34:44,926
We're hitting
the one-minute mark
925
00:34:44,950 --> 00:34:46,194
and Brandon is having a world
926
00:34:46,218 --> 00:34:47,284
of trouble over there.
927
00:34:47,351 --> 00:34:48,863
Don't look, James, don't look.
928
00:34:48,887 --> 00:34:50,465
It's too suspenseful.
929
00:34:50,489 --> 00:34:51,599
Is he gonna even
be able to get them
930
00:34:51,623 --> 00:34:55,470
out of the muffin tins?
931
00:34:55,494 --> 00:34:57,828
[dog barking]
932
00:34:58,429 --> 00:34:58,929
[upbeat music playing]
933
00:34:59,763 --> 00:35:01,742
You have under a minute
to get that on the plate.
934
00:35:01,766 --> 00:35:03,811
[Brandon] And sure enough
these cupcakes are stuck.
935
00:35:03,835 --> 00:35:06,503
Okay. We're doing this,
we're switching up the plan.
936
00:35:06,570 --> 00:35:08,371
So I just kind of saw off
the crisp top
937
00:35:08,439 --> 00:35:09,684
of the cupcakes with my knife,
938
00:35:09,708 --> 00:35:11,686
this was not my plan at all
939
00:35:11,710 --> 00:35:12,642
but I've gotta get
something on the plate.
940
00:35:12,710 --> 00:35:14,511
[Chris] Come on, Brandon,
you can do this.
941
00:35:14,578 --> 00:35:16,624
- You got this.
- [Amanda] Is Scott finishing up?
942
00:35:16,648 --> 00:35:18,493
[Sunny] There you go,
there you go, Brandon,
943
00:35:18,517 --> 00:35:19,916
that's what I'm talking about.
944
00:35:19,984 --> 00:35:21,562
- [Chris] Twenty seconds.
- Oh, you guys got this.
945
00:35:21,586 --> 00:35:23,764
- Finish up. Come on, guys.
- [Ted] All four ingredients.
946
00:35:23,788 --> 00:35:24,699
[Amanda] These desserts are...
947
00:35:24,723 --> 00:35:27,124
[Chris] Turn this up,
Scott, let's go.
948
00:35:27,191 --> 00:35:28,391
$10,000.
949
00:35:28,459 --> 00:35:29,526
All right, chefs, final seconds
950
00:35:29,593 --> 00:35:31,372
of the final round.
951
00:35:31,396 --> 00:35:33,330
Ten, nine...
952
00:35:33,397 --> 00:35:35,309
eight, seven...
953
00:35:35,333 --> 00:35:37,311
six, five...
954
00:35:37,335 --> 00:35:39,313
- four, three...
- [cheering]
955
00:35:39,337 --> 00:35:42,316
...two, one.
956
00:35:42,340 --> 00:35:45,108
- Time's up.
- [Sunny cheering]
957
00:35:46,477 --> 00:35:48,389
Wow,
958
00:35:48,413 --> 00:35:50,858
talk about having
a dog in the race.
959
00:35:50,882 --> 00:35:52,682
[Brandon] That small round
was absolutely insane.
960
00:35:52,750 --> 00:35:54,551
My adrenaline is popping
to the roof.
961
00:35:54,618 --> 00:35:56,419
I'm sweating up a storm.
962
00:35:56,487 --> 00:35:57,865
It was down to the very end.
963
00:35:57,889 --> 00:36:01,335
[Scott] Feeling great. I made
some delicious doughnuts
964
00:36:01,359 --> 00:36:02,692
with a delicious banana cream.
965
00:36:02,760 --> 00:36:05,673
This is absolutely
a $10,000 dessert.
966
00:36:05,697 --> 00:36:08,932
[suspenseful music playing]
967
00:36:10,501 --> 00:36:11,812
Chef Scott and Chef Brandon,
968
00:36:11,836 --> 00:36:14,482
in your final basket,
you got pig ears,
969
00:36:14,506 --> 00:36:16,640
banana, quail eggs,
970
00:36:16,707 --> 00:36:18,486
and a puppy cappuccino.
971
00:36:18,510 --> 00:36:19,843
Chef Scott, what do we have?
972
00:36:19,910 --> 00:36:23,580
For dessert, I made you
a pig ear doughnut
973
00:36:23,647 --> 00:36:26,216
with a banana cream.
974
00:36:27,518 --> 00:36:28,829
[Amanda] Fork and knife
with a doughnut, Sunny?
975
00:36:28,853 --> 00:36:30,587
[Sunny] Oh, I'm sorry.
I was trying
976
00:36:30,654 --> 00:36:32,567
to be like you, Amanda.
977
00:36:32,591 --> 00:36:34,769
I thought I'd have
a little bit of etiquette.
978
00:36:34,793 --> 00:36:37,505
First of all,
great presentation.
979
00:36:37,529 --> 00:36:38,706
I'm a sucker for doughnuts
980
00:36:38,730 --> 00:36:40,530
and I think they are delicious
981
00:36:40,598 --> 00:36:41,709
but I do think
they're a little dense
982
00:36:41,733 --> 00:36:44,579
and I so think
they could be sweeter.
983
00:36:44,603 --> 00:36:46,336
[Amanda] I think
in the doughnut batter,
984
00:36:46,403 --> 00:36:47,515
- more sugar.
- Yeah.
985
00:36:47,539 --> 00:36:49,517
On the outside
of the doughnut batter,
986
00:36:49,541 --> 00:36:50,785
more sugar. And I saw you
987
00:36:50,809 --> 00:36:52,542
making that batter
with the pig's ear
988
00:36:52,610 --> 00:36:54,121
and I'm getting it here
and there,
989
00:36:54,145 --> 00:36:56,680
but I almost want more
of that too, you know.
990
00:36:56,747 --> 00:36:59,549
I can definitely taste
the smoothness
991
00:36:59,617 --> 00:37:02,352
that that puppy cappuccino
brings into the game.
992
00:37:02,419 --> 00:37:03,598
Makes you wanna go
back for more.
993
00:37:03,622 --> 00:37:05,355
- Thank you.
- [Ted] All right. Well, now,
994
00:37:05,422 --> 00:37:06,667
let's see what James
thinks about it.
995
00:37:06,691 --> 00:37:08,603
So it is a grilled banana
996
00:37:08,627 --> 00:37:10,805
and then crispy pig ear.
997
00:37:10,829 --> 00:37:14,164
Who wants a brulee banana
with crispy pig ears?
998
00:37:14,231 --> 00:37:15,543
[laughter]
999
00:37:15,567 --> 00:37:17,701
I bet you do.
1000
00:37:17,768 --> 00:37:19,502
I think it was a really creative
1001
00:37:19,570 --> 00:37:21,349
use of your basket items,
1002
00:37:21,373 --> 00:37:22,683
especially the pig ear,
1003
00:37:22,707 --> 00:37:25,152
and James is going off
looking for more.
1004
00:37:25,176 --> 00:37:27,688
[laughter]
1005
00:37:27,712 --> 00:37:29,379
[Ted] Chef Scott, thank you.
1006
00:37:29,446 --> 00:37:30,825
Chef Brandon, what do we have?
1007
00:37:30,849 --> 00:37:32,360
For dessert,
I have prepared for you
1008
00:37:32,384 --> 00:37:33,361
some peanut butter
1009
00:37:33,385 --> 00:37:35,252
and banana cupcake tops
1010
00:37:35,319 --> 00:37:38,855
with a pig ear caramel.
1011
00:37:38,922 --> 00:37:39,789
The caramel, which is delicious,
1012
00:37:39,857 --> 00:37:41,435
I would never
in my million years
1013
00:37:41,459 --> 00:37:43,104
ever know that there
was pig ears
1014
00:37:43,128 --> 00:37:45,306
or the puppy cappuccino
in there. It... It's just...
1015
00:37:45,330 --> 00:37:47,397
They don't come through.
1016
00:37:47,464 --> 00:37:48,732
But the muffin tops
that you gave us
1017
00:37:48,799 --> 00:37:50,467
they were absolutely
delicious, moist, light.
1018
00:37:50,534 --> 00:37:52,535
I like that you bruleed
the banana.
1019
00:37:52,603 --> 00:37:54,382
A lot of really smart choices.
1020
00:37:54,406 --> 00:37:55,516
Thank you.
1021
00:37:55,540 --> 00:37:56,539
I think that cake that you made
1022
00:37:56,607 --> 00:37:58,608
is really lovely.
1023
00:37:58,676 --> 00:38:00,744
But flavor-wise, a little salt
1024
00:38:00,811 --> 00:38:03,591
or a little meatiness
would really work in here.
1025
00:38:03,615 --> 00:38:05,282
Kinda gave you that
with the pig ear,
1026
00:38:05,349 --> 00:38:06,594
I'm just not getting that.
1027
00:38:06,618 --> 00:38:08,485
Pig candy, deliciousness
1028
00:38:08,552 --> 00:38:11,732
that we love so much.
1029
00:38:11,756 --> 00:38:13,601
I think the way
you managed to flip this
1030
00:38:13,625 --> 00:38:16,092
into something
that was presentable,
1031
00:38:16,160 --> 00:38:18,495
after you couldn't get it
out of your actual tin,
1032
00:38:18,562 --> 00:38:20,297
is admirable.
1033
00:38:20,364 --> 00:38:22,610
But I find the caramel sauce
1034
00:38:22,634 --> 00:38:26,369
slightly burned.
1035
00:38:26,437 --> 00:38:28,638
All right. Serving up the dog.
1036
00:38:28,706 --> 00:38:31,374
[Brandon] For James,
I made a pup cake.
1037
00:38:31,442 --> 00:38:33,287
A different batter,
this one is just egg,
1038
00:38:33,311 --> 00:38:34,422
peanut butter, and banana.
1039
00:38:34,446 --> 00:38:35,578
Oh, he's...
1040
00:38:35,646 --> 00:38:37,647
It barely even made it
to the floor.
1041
00:38:37,715 --> 00:38:39,960
I think it's very similar
what you made us,
1042
00:38:39,984 --> 00:38:42,452
but you definitely
tailored it to James.
1043
00:38:42,519 --> 00:38:46,323
I think it's very smart
and he clearly agrees with me.
1044
00:38:46,390 --> 00:38:48,703
Well, that may have been
the most unusual
1045
00:38:48,727 --> 00:38:50,527
three rounds
in the history of Chopped.
1046
00:38:50,594 --> 00:38:52,595
Now just a little bit
more waiting.
1047
00:38:52,663 --> 00:38:54,964
Thank you, chefs.
1048
00:38:58,736 --> 00:39:00,648
Well, judges, you can still tell
1049
00:39:00,672 --> 00:39:02,739
both those chefs
really want this win.
1050
00:39:02,806 --> 00:39:05,141
Brandon really
introduced himself
1051
00:39:05,209 --> 00:39:06,609
right out of the gate
with the appetizer,
1052
00:39:06,677 --> 00:39:07,610
with the tostada.
1053
00:39:07,678 --> 00:39:09,145
He gave us texture.
1054
00:39:09,213 --> 00:39:10,547
But, you know,
the one thing though
1055
00:39:10,614 --> 00:39:11,792
is the salsa macha
didn't even get...
1056
00:39:11,816 --> 00:39:13,594
That had the bone marrow
and the peanut butter,
1057
00:39:13,618 --> 00:39:16,464
it was kind of hard
to detect those ingredients.
1058
00:39:16,488 --> 00:39:18,421
Scott really came out
of the gate
1059
00:39:18,489 --> 00:39:21,001
very simple with his toast.
1060
00:39:21,025 --> 00:39:23,493
[Sunny] I loved
his sardines the most.
1061
00:39:23,560 --> 00:39:25,762
To fillet it, take the skin off.
1062
00:39:25,829 --> 00:39:27,564
[Chris] But he could
have used half the amount
1063
00:39:27,631 --> 00:39:29,499
of bread or twice
the amount of topping.
1064
00:39:29,566 --> 00:39:31,501
- [Sunny] Yeah.
- But Scott made
1065
00:39:31,568 --> 00:39:33,547
a really good entree.
1066
00:39:33,571 --> 00:39:34,415
He probably cooked his steak
1067
00:39:34,439 --> 00:39:35,883
the best of the entire round.
1068
00:39:35,907 --> 00:39:37,818
The pickled chayote,
which he had the best usage
1069
00:39:37,842 --> 00:39:39,620
of the chayote
in the round as well.
1070
00:39:39,644 --> 00:39:43,513
And I think for Brandon,
we got a big-bowled entree,
1071
00:39:43,580 --> 00:39:45,915
colorful, bright,
1072
00:39:45,983 --> 00:39:47,428
you know, that chayote salad
1073
00:39:47,452 --> 00:39:50,431
and it was crispy
and pickley and oniony.
1074
00:39:50,455 --> 00:39:51,788
I loved it.
1075
00:39:51,855 --> 00:39:54,124
[Chris] That puree, too.
Which was...
1076
00:39:54,191 --> 00:39:55,770
[Sunny] Yeah. That puree
was delicious.
1077
00:39:55,794 --> 00:39:58,572
But Brandon's steak
was very rare on my plate.
1078
00:39:58,596 --> 00:40:00,730
- [mellow music playing]
- I think I know who I want.
1079
00:40:00,798 --> 00:40:02,643
Yeah. I have a clear winner
in mind personally.
1080
00:40:02,667 --> 00:40:05,802
- James.
- [laughter]
1081
00:40:05,869 --> 00:40:07,537
He is the winner today,
you know?
1082
00:40:07,604 --> 00:40:09,450
He really is.
1083
00:40:09,474 --> 00:40:12,853
[suspenseful music playing]
1084
00:40:12,877 --> 00:40:15,545
[Brandon] I feel like me and Scott
have been pretty neck and neck.
1085
00:40:15,612 --> 00:40:17,458
What it all boils down
to is I think that Scott
1086
00:40:17,482 --> 00:40:18,659
maybe played a little too safe.
1087
00:40:18,683 --> 00:40:21,351
I wasn't afraid to take risks.
1088
00:40:21,418 --> 00:40:22,819
I think at the end of the day,
1089
00:40:22,886 --> 00:40:24,665
my dessert was a strong finish.
1090
00:40:24,689 --> 00:40:26,623
There were more flaws
in his dessert.
1091
00:40:26,690 --> 00:40:27,690
I think that's
what's really gonna seal
1092
00:40:27,758 --> 00:40:30,538
the deal for me and take home
this championship.
1093
00:40:30,562 --> 00:40:34,831
So whose dish
is on the chopping block?
1094
00:40:34,898 --> 00:40:38,968
[tense music playing]
1095
00:40:45,576 --> 00:40:47,510
Chef Scott, you've been chopped.
1096
00:40:47,578 --> 00:40:48,756
Judges?
1097
00:40:48,780 --> 00:40:51,781
Chef Scott, this was very close.
1098
00:40:51,849 --> 00:40:55,763
In the first round,
we really enjoyed your toast.
1099
00:40:55,787 --> 00:40:57,720
But we felt the toast
wasn't toasty enough.
1100
00:40:57,788 --> 00:41:00,568
In the entree round,
we all just felt
1101
00:41:00,592 --> 00:41:03,660
that steak needed that hard sear
1102
00:41:03,727 --> 00:41:05,372
and a lot more seasoning on it.
1103
00:41:05,396 --> 00:41:06,574
And so we had to chop you,
1104
00:41:06,598 --> 00:41:09,399
but we still appreciate
you being here.
1105
00:41:09,466 --> 00:41:10,667
- Thank you.
- Thank you, Chef.
1106
00:41:10,734 --> 00:41:12,847
Good luck to you, take care.
1107
00:41:12,871 --> 00:41:15,649
You know, obviously
a little disappointed
1108
00:41:15,673 --> 00:41:17,474
but I had a great time.
No regrets, you know.
1109
00:41:17,541 --> 00:41:21,177
Just gonna make sure
I make my food better.
1110
00:41:23,547 --> 00:41:25,348
[Ted] And that means
Brandon Campney,
1111
00:41:25,415 --> 00:41:27,283
you are the Chopped Champion.
1112
00:41:27,351 --> 00:41:28,551
For being best in show
1113
00:41:28,619 --> 00:41:30,397
in this very special
competition,
1114
00:41:30,421 --> 00:41:32,489
you've won $10,000.
1115
00:41:32,556 --> 00:41:34,624
How do you think
Charlie will react?
1116
00:41:34,691 --> 00:41:36,693
Oh, Charlie's gonna be
so excited.
1117
00:41:36,760 --> 00:41:37,560
Oh, I'm so excited
to share this with him.
1118
00:41:37,628 --> 00:41:39,295
I'm like flipping out.
1119
00:41:39,363 --> 00:41:40,430
I'm like, can I flip out yet?
1120
00:41:40,497 --> 00:41:42,343
- Like...
- Yeah. Flip out.
1121
00:41:42,367 --> 00:41:44,767
- Yeah.
- Wow.
1122
00:41:44,835 --> 00:41:47,637
- You're top dog.
- I'm Chopped Champion.
1123
00:41:47,704 --> 00:41:49,550
- Aww.
- Thank you, James.
1124
00:41:49,574 --> 00:41:52,319
I just can't wait to brag
to all my chef friends
1125
00:41:52,343 --> 00:41:53,510
that I won Chopped, honestly.
1126
00:41:53,577 --> 00:41:55,489
I'm so excited about this.
1127
00:41:55,513 --> 00:41:58,314
Woo-hoo,
1128
00:41:58,382 --> 00:42:00,049
I did it.