1 00:00:00,933 --> 00:00:02,634 Chefs, we're cooking for the dogs today. 2 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. 4 00:00:09,509 --> 00:00:11,377 [narrator] When four dog-loving chefs... 5 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. 7 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 9 00:00:21,655 --> 00:00:25,301 - for their furry friend. - That didn't even make it to the floor. 10 00:00:25,325 --> 00:00:28,505 - [narrator] Bone appetit. - [Amanda] Don't look, James, it's too suspenseful. 11 00:00:28,529 --> 00:00:32,108 [narrator] This is Chopped, Chef's Best Friend. 12 00:00:32,132 --> 00:00:33,910 [dog barks] 13 00:00:33,934 --> 00:00:37,669 Hopelessly devoted to cooking and their furry best buddies, 14 00:00:37,737 --> 00:00:40,939 four soft-hearted chefs are here. 15 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. 17 00:00:46,079 --> 00:00:49,948 I do regional American food with style and flavor. 18 00:00:50,016 --> 00:00:51,483 I would love to win this competition 19 00:00:51,551 --> 00:00:54,597 for my friends, family, and my dog Charlie. 20 00:00:54,621 --> 00:00:55,665 Want some chicken? 21 00:00:55,689 --> 00:00:57,689 Charlie is a lab-boxer mix 22 00:00:57,757 --> 00:00:59,691 and Charlie's palate is probably more sophisticated 23 00:00:59,759 --> 00:01:02,539 than most people I know. Is that good enough for you? 24 00:01:02,563 --> 00:01:04,396 So, I'm ready to win this competition. 25 00:01:07,300 --> 00:01:09,635 I'm a scrappy Jersey girl. 26 00:01:09,702 --> 00:01:11,370 I don't give up no matter what. 27 00:01:11,437 --> 00:01:13,505 I just graduated culinary school 28 00:01:13,573 --> 00:01:16,442 and this is a giant step for me. 29 00:01:16,509 --> 00:01:18,488 Nothing I make is ever gonna be bland. 30 00:01:18,512 --> 00:01:20,757 I love texture, flavor, spices. 31 00:01:20,781 --> 00:01:22,915 Braciole for you and a braciole for me. 32 00:01:22,982 --> 00:01:25,695 And I'm taking the title of Chopped Champion. 33 00:01:25,719 --> 00:01:28,954 I'm ready to kick some butt. [laughs] 34 00:01:32,525 --> 00:01:34,793 Hey, want a piece? That's a good boy. 35 00:01:34,861 --> 00:01:36,573 I make elevated comfort food. 36 00:01:36,597 --> 00:01:39,175 It's all about something that makes me feel 37 00:01:39,199 --> 00:01:40,376 warm and fuzzy inside, 38 00:01:40,400 --> 00:01:41,845 but is elevated to a new level. 39 00:01:41,869 --> 00:01:44,670 We'll just mix it in a little bit. So I'm coming from 40 00:01:44,737 --> 00:01:46,549 some of the best restaurants in the world. 41 00:01:46,573 --> 00:01:49,274 I have Michelin star dining experience, 42 00:01:49,342 --> 00:01:50,476 and I'll show these judges 43 00:01:50,543 --> 00:01:52,255 that Scott Rackliff has arrived. 44 00:01:52,279 --> 00:01:53,545 I'm feeling strong. 45 00:01:53,613 --> 00:01:56,281 I'm ready to win some money. 46 00:01:57,483 --> 00:01:58,617 I don't take no for an answer 47 00:01:58,684 --> 00:02:01,464 and no one will outwork me. 48 00:02:01,488 --> 00:02:03,822 Do you like how mommy cooks for you? 49 00:02:03,890 --> 00:02:06,402 I'm here competing for my one-and-a-half-year-old 50 00:02:06,426 --> 00:02:07,937 golden retriever, Elsa, 51 00:02:07,961 --> 00:02:11,830 who is always here with me to keep me company. 52 00:02:11,898 --> 00:02:13,810 Elsa is the queen of the dog park, 53 00:02:13,834 --> 00:02:16,635 and I'm here to show that I'm the queen of the kitchen. 54 00:02:16,702 --> 00:02:20,483 One for me and one for Elsa. 55 00:02:20,507 --> 00:02:23,208 Elsa, this one's for you, baby. 56 00:02:26,312 --> 00:02:28,380 - Hello, chefs. - Hey, Ted. 57 00:02:28,447 --> 00:02:29,559 You are all members 58 00:02:29,583 --> 00:02:31,783 of a lovable subset of society, 59 00:02:31,851 --> 00:02:34,230 chefs who love their dogs. 60 00:02:34,254 --> 00:02:35,454 - Yeah. - Yes. 61 00:02:35,521 --> 00:02:36,655 [Ted] For our dog-loving chefs, 62 00:02:36,722 --> 00:02:38,390 there will be three rounds, 63 00:02:38,457 --> 00:02:39,435 and as an added twist 64 00:02:39,459 --> 00:02:40,837 for this special competition, 65 00:02:40,861 --> 00:02:43,462 you also will have to make a dog treat 66 00:02:43,529 --> 00:02:44,596 - in each round. - Oh. 67 00:02:44,664 --> 00:02:46,509 - Okay. - Which will be tasted by 68 00:02:46,533 --> 00:02:49,312 a finicky four-legged guest judge. 69 00:02:49,336 --> 00:02:51,247 - [laughter] - [Brandon] Oh, boy. 70 00:02:51,271 --> 00:02:53,383 [playful music playing] 71 00:02:53,407 --> 00:02:56,519 [laughter] 72 00:02:56,543 --> 00:03:00,746 [indistinct chatter] 73 00:03:00,813 --> 00:03:03,393 - Oh, my God. - [laughter] 74 00:03:03,417 --> 00:03:05,595 - Oh, my God. - He's so fluffy. 75 00:03:05,619 --> 00:03:08,264 - Oh, my God. - Are you ready to eat? 76 00:03:08,288 --> 00:03:11,534 [laughter] 77 00:03:11,558 --> 00:03:14,337 The treat should be something that our guest judge pup, 78 00:03:14,361 --> 00:03:15,805 James, might enjoy 79 00:03:15,829 --> 00:03:18,675 and it has to include at least one basket ingredient. 80 00:03:18,699 --> 00:03:21,344 - All clear? - [all agreeing] 81 00:03:21,368 --> 00:03:24,614 All right. Appetizer baskets... 82 00:03:24,638 --> 00:03:27,172 let's see what you got. 83 00:03:27,240 --> 00:03:28,284 Oh, my God. 84 00:03:28,308 --> 00:03:30,242 [laughs] Okay. 85 00:03:30,309 --> 00:03:31,421 All right. 86 00:03:31,445 --> 00:03:33,045 - Bone marrow. - [Ted] Marrow bones. 87 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. 89 00:03:36,916 --> 00:03:40,519 [Ted] We've also got haricot verts, sardines. 90 00:03:40,586 --> 00:03:42,298 [Brandon] That's gonna be a fun one. 91 00:03:42,322 --> 00:03:43,388 Peanut butter. 92 00:03:43,456 --> 00:03:45,591 [Ted] And peanut butter. 93 00:03:45,658 --> 00:03:47,459 This is a very mish-mosh basket, 94 00:03:47,526 --> 00:03:50,039 but I think we'll make something work. [laughs] 95 00:03:50,063 --> 00:03:52,297 We're giving you 30 minutes to work. 96 00:03:54,467 --> 00:03:56,446 Clock starts now. 97 00:03:56,470 --> 00:03:57,447 [Chris] All right. Let's go. 98 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. 100 00:04:01,741 --> 00:04:03,542 I was wondering when the dog puns 101 00:04:03,609 --> 00:04:05,588 - would begin. - All right. All right. 102 00:04:05,612 --> 00:04:08,458 I need all y'all chefs to break a sweat, okay? 103 00:04:08,482 --> 00:04:09,748 We're cooking for the dogs today. 104 00:04:09,815 --> 00:04:11,594 - [laughs] - Chris and Amanda, you are joined 105 00:04:11,618 --> 00:04:13,685 by another very special guest judge, 106 00:04:13,753 --> 00:04:16,399 - the dazzling Sunny Anderson. - Hey, hey. 107 00:04:16,423 --> 00:04:17,756 - [Chris] Yay. - Thanks for having me. 108 00:04:17,823 --> 00:04:19,558 - Woof, woof, woof. - [Amanda laughs] 109 00:04:19,625 --> 00:04:21,537 Judges, how are you feeling about being here 110 00:04:21,561 --> 00:04:23,206 at this Chopped dog show? 111 00:04:23,230 --> 00:04:25,497 -I'm so excited. I mean, how can you not? -Feeling great. 112 00:04:25,564 --> 00:04:28,544 - James is with us today. - [Ted] Such a good boy. 113 00:04:28,568 --> 00:04:31,281 We all love dogs. I have a dog I'm madly in love with. 114 00:04:31,305 --> 00:04:34,573 This is Frankie, my one-year-old merle Frenchie. 115 00:04:34,640 --> 00:04:36,375 What's that? What's that? 116 00:04:36,442 --> 00:04:37,643 Super cute. 117 00:04:37,710 --> 00:04:39,645 The guy has so much swag and charisma. 118 00:04:39,712 --> 00:04:41,691 It's amazing. This is a fun day, 119 00:04:41,715 --> 00:04:44,694 but it's not necessarily a fun day for the chefs. 120 00:04:44,718 --> 00:04:46,929 Their brain has to be working in two separate ways 121 00:04:46,953 --> 00:04:49,532 because they also have to make something for James. 122 00:04:49,556 --> 00:04:52,991 I mean, this is extremely, extremely difficult. 123 00:04:54,627 --> 00:04:56,873 The basket is definitely intimidating, 124 00:04:56,897 --> 00:05:00,209 but I think I have an idea of what I can do with this. 125 00:05:00,233 --> 00:05:04,036 I'm going to make a warm haricot verts and potato salad 126 00:05:04,103 --> 00:05:06,482 with a bone marrow and peanut butter dressing 127 00:05:06,506 --> 00:05:08,484 and some pan-seared sardines. 128 00:05:08,508 --> 00:05:11,777 To make my potato salad, I cut my red potatoes 129 00:05:11,844 --> 00:05:13,645 and I put them in salted boiling water. 130 00:05:13,713 --> 00:05:16,181 I really wanna make sure that they're warm enough 131 00:05:16,248 --> 00:05:18,561 so that when I put them in with my dressing 132 00:05:18,585 --> 00:05:21,420 that they kind of warm it up and get everything to mix. 133 00:05:22,655 --> 00:05:23,922 Behind you, coming down. 134 00:05:23,989 --> 00:05:25,590 Brandon, what's going on over there? 135 00:05:25,658 --> 00:05:27,503 - It looks like you're hustling. - I am trying. 136 00:05:27,527 --> 00:05:29,439 I'm trying to hustle. 137 00:05:29,463 --> 00:05:30,707 I've mastered new American, 138 00:05:30,731 --> 00:05:32,798 but my passion is Latin-American food. 139 00:05:32,865 --> 00:05:35,467 [Ted] All right. So, Brandon's frying four tortillas. 140 00:05:35,534 --> 00:05:38,470 Looks like you might get a tostada. 141 00:05:38,537 --> 00:05:40,650 [Brandon] I'm making a sardine tostada 142 00:05:40,674 --> 00:05:42,652 with a bone marrow salsa macha, 143 00:05:42,676 --> 00:05:45,010 and apple haricot verts salsa. 144 00:05:45,077 --> 00:05:47,746 I've used canned sardines a handful of times. 145 00:05:47,813 --> 00:05:50,259 Figuring out how to cook these fresh ones... 146 00:05:50,283 --> 00:05:51,594 I'm not excited about it. 147 00:05:51,618 --> 00:05:54,263 Obviously, we all love our pets 148 00:05:54,287 --> 00:05:56,466 like they are family members. 149 00:05:56,490 --> 00:05:58,468 Our family dog whose name is Bob Marley 150 00:05:58,492 --> 00:06:00,425 gets cooked for every night. 151 00:06:00,459 --> 00:06:02,538 If mom eats lamb, Bob eats lamb, 152 00:06:02,562 --> 00:06:05,208 if it's chicken, then Bob gets chicken. 153 00:06:05,232 --> 00:06:06,542 Do you love sardines? 154 00:06:06,566 --> 00:06:08,344 Do you? Do you? 155 00:06:08,368 --> 00:06:10,613 [laughing] 156 00:06:10,637 --> 00:06:13,483 I'm sorry, we're having a moment. 157 00:06:13,507 --> 00:06:14,773 I'm gonna sear them up in a saute pan, 158 00:06:14,840 --> 00:06:17,075 I'm just trying to get the skin a little crispy. 159 00:06:19,912 --> 00:06:22,692 So, when I see the sardines, I'm thinking about doing a toast to really 160 00:06:22,716 --> 00:06:24,850 tone down that overwhelming fishy flavor. 161 00:06:24,917 --> 00:06:28,498 So, I'm going to make a grilled sardine toast 162 00:06:28,522 --> 00:06:30,655 with peanut butter and bone marrow vinaigrette. 163 00:06:30,723 --> 00:06:33,792 To prepare my sardines, I'm going to coat them 164 00:06:33,859 --> 00:06:35,527 in a little bit of olive oil, 165 00:06:35,594 --> 00:06:37,529 orange and lemon zest, 166 00:06:37,596 --> 00:06:38,708 and just simply grill them. 167 00:06:38,732 --> 00:06:41,477 [Amanda] You need a very, very hot grill 168 00:06:41,501 --> 00:06:42,712 or a very, very hot pan 169 00:06:42,736 --> 00:06:48,384 because they're very tender, delicate, flaky flesh. 170 00:06:48,408 --> 00:06:50,142 Judges, what do you think our other 171 00:06:50,209 --> 00:06:52,544 special guest judge, James, is expecting 172 00:06:52,611 --> 00:06:53,756 from these chefs today? 173 00:06:53,780 --> 00:06:55,391 Well, he's looking a bowl cleaner, 174 00:06:55,415 --> 00:06:56,526 you know what I'm saying? 175 00:06:56,550 --> 00:06:58,417 Maybe have a doggie nap and think about 176 00:06:58,484 --> 00:07:00,285 going back to the bowl for more. 177 00:07:00,352 --> 00:07:02,799 - [laughs] - Right, James? 178 00:07:02,823 --> 00:07:05,535 I grew up on the water, fishing, spearfishing, 179 00:07:05,559 --> 00:07:07,492 and cooking what I would catch. 180 00:07:07,560 --> 00:07:09,539 And I'm used to cooking with fish, 181 00:07:09,563 --> 00:07:12,364 but a lot bigger fish. 182 00:07:12,431 --> 00:07:14,877 I feel like I have to keep it simple 183 00:07:14,901 --> 00:07:16,746 but the technique has to be there. 184 00:07:16,770 --> 00:07:18,703 So, I'm making grilled sardines 185 00:07:18,771 --> 00:07:20,439 over a spring arugula salad 186 00:07:20,506 --> 00:07:23,486 with a bone marrow peanut butter vinaigrette. 187 00:07:23,510 --> 00:07:26,445 For my vinaigrette, I'm adding bone marrow 188 00:07:26,479 --> 00:07:27,824 and a scoop of peanut butter. 189 00:07:27,848 --> 00:07:30,426 - [Chris] I love peanut butter. - My dogs love peanut butter. 190 00:07:30,450 --> 00:07:31,783 - Of course. - Okay? Yeah. You put anything 191 00:07:31,851 --> 00:07:34,453 with peanut butter and the dog is gonna chew it up. 192 00:07:34,520 --> 00:07:35,898 Meaghan, what's going, girlfriend? 193 00:07:35,922 --> 00:07:38,523 - Are you working on the dog treat first or... - I'm bugging. 194 00:07:38,591 --> 00:07:40,792 - I'm bugging. - [Amanda] She's bugging. 195 00:07:40,860 --> 00:07:43,306 - She said she's bugging. - She's bugging? 196 00:07:43,330 --> 00:07:44,963 I would be, too. 197 00:07:47,032 --> 00:07:49,868 [Amanda] I have to say that Lisa has so much going on. 198 00:07:49,935 --> 00:07:52,982 I saw her coating the sardines with some flour. 199 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? 204 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. 222 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.