1
00:00:00,801 --> 00:00:02,034
[Tam] Bacon, make love to it
2
00:00:03,938 --> 00:00:05,637
We want you to make
innovative dishes
3
00:00:05,739 --> 00:00:09,141
with a nod to BLT
in all three rounds.
4
00:00:09,210 --> 00:00:13,012
[Tam] My BLT twist is going
to be a tomato vodka cream.
5
00:00:13,014 --> 00:00:14,279
Oh, yeah.
6
00:00:14,281 --> 00:00:16,382
[Lindsey] I'm kind of Hail
Mary-ing at this point.
7
00:00:16,417 --> 00:00:19,118
Lindsey's putting
the pasta in the blender.
8
00:00:19,120 --> 00:00:20,919
-Ooh, that's not a good idea.
-What the hell?
9
00:00:20,921 --> 00:00:22,721
Are you bringing
in the BLT today?
10
00:00:22,723 --> 00:00:24,390
-I'll try to.
-[Brooke] All right.
11
00:00:24,392 --> 00:00:26,425
The pressure is mounting,
every second counts.
12
00:00:26,427 --> 00:00:27,659
Oh, my word.
13
00:00:27,728 --> 00:00:29,661
My son told me
I better not lose.
14
00:00:29,763 --> 00:00:32,398
That means kick butt
and take names.
15
00:00:32,400 --> 00:00:34,333
[Brooke] This dish
embraces BLT.
16
00:00:36,837 --> 00:00:38,937
[upbeat music playing]
17
00:00:38,939 --> 00:00:42,808
I'm here to talk trash
and whoop ass.
18
00:00:44,311 --> 00:00:47,813
I prepare Cajun soul food
all day long.
19
00:00:47,815 --> 00:00:51,417
I bring all the soul
that your mouth can handle.
20
00:00:51,419 --> 00:00:54,853
All I know is I make
a fried green tomato BLT
21
00:00:54,955 --> 00:00:56,422
will make you
wanna slap your mama.
22
00:00:57,358 --> 00:00:58,724
I mean slap your mama.
23
00:00:58,726 --> 00:01:01,527
I ain't slapping mine
but you can slap yours.
24
00:01:01,529 --> 00:01:02,761
[laughs]
25
00:01:02,863 --> 00:01:04,730
I'm going to win
26
00:01:04,732 --> 00:01:06,999
because I didn't
come here to lose.
27
00:01:07,001 --> 00:01:09,234
Losing is for suckers.
28
00:01:12,606 --> 00:01:15,040
[Ben] I've always had
a love affair with bacon.
29
00:01:15,142 --> 00:01:17,109
You can get it sweet,
you can get it smoky.
30
00:01:17,111 --> 00:01:19,111
I run the kitchen
for Mean Sandwich
31
00:01:19,113 --> 00:01:21,113
in Seattle, Washington.
32
00:01:21,115 --> 00:01:22,414
I tend to be creative.
33
00:01:22,416 --> 00:01:25,284
I have a Korean version
of a BLT
34
00:01:25,286 --> 00:01:27,019
mixed with a French dip.
35
00:01:27,021 --> 00:01:30,823
What do you want,
we can make a BLT out of it
36
00:01:30,825 --> 00:01:32,023
I'm the chef to beat
37
00:01:32,025 --> 00:01:34,326
because I make a mean
sandwich and a meaner BLT.
38
00:01:38,966 --> 00:01:40,632
[Cole] I don't think I've ev
really been on camera much,
39
00:01:40,734 --> 00:01:42,201
besides people
who sneak pictures.
40
00:01:44,839 --> 00:01:47,606
The BLT is
the perfect sandwich.
41
00:01:47,608 --> 00:01:49,141
There's nothing
more beautiful
42
00:01:49,210 --> 00:01:52,111
than a freshly-picked
heirloom tomato.
43
00:01:53,948 --> 00:01:55,313
I love fine-dining.
44
00:01:55,316 --> 00:01:58,150
I have worked at multiple
Michelin-starred restaurants
45
00:01:58,218 --> 00:02:00,152
I know that I can
handle the heat
46
00:02:00,254 --> 00:02:01,854
and the pressure
of the kitchen.
47
00:02:08,762 --> 00:02:10,195
[Lindsey] My food is rich.
48
00:02:10,197 --> 00:02:12,064
I believe in cooking
in butter.
49
00:02:12,066 --> 00:02:14,633
My heart is in the fat.
[laughs]
50
00:02:14,668 --> 00:02:16,902
I love to make sandwiches.
51
00:02:16,904 --> 00:02:19,805
You can pack a lot
of punch in a few bites.
52
00:02:19,807 --> 00:02:22,040
BLTs are so good.
53
00:02:22,042 --> 00:02:25,711
I really love nice,
thick, sliced bacon,
54
00:02:25,713 --> 00:02:29,214
big, juicy tomato
with lots of salts.
55
00:02:29,750 --> 00:02:31,150
I have two small kids.
56
00:02:31,218 --> 00:02:33,218
-That's for you.
-I'm thirsty.
57
00:02:33,220 --> 00:02:34,853
[Lindsey] I run a business.
58
00:02:34,922 --> 00:02:36,955
I am at the eye of the stor
all the time,
59
00:02:37,057 --> 00:02:38,724
and that's my training
for Chopped.
60
00:02:40,528 --> 00:02:42,060
-Oh, my goodness.
-[Tam] Oh, my God.
61
00:02:42,062 --> 00:02:43,829
-Are you all ready?
-[Lindsey laughs]
62
00:02:43,831 --> 00:02:44,930
[Tam] This is it.
63
00:02:46,133 --> 00:02:47,399
-Hi, chefs.
-Hi, Ted.
64
00:02:47,401 --> 00:02:48,800
-Hey, Ted.
-How you feeling?
65
00:02:48,802 --> 00:02:50,802
-Amazing.
-Pretty nervous.
66
00:02:50,804 --> 00:02:52,838
Your competition
is a celebration
67
00:02:52,940 --> 00:02:56,608
of an iconic flavor combo
that just works,
68
00:02:56,610 --> 00:02:58,410
bacon, lettuce, and tomato.
69
00:02:58,412 --> 00:02:59,411
-Oh, yeah.
-[Cole] Yes.
70
00:02:59,413 --> 00:03:00,913
[Ted] We want you to make
innovative dishes
71
00:03:00,915 --> 00:03:04,049
with a nod to BLT
in all three rounds.
72
00:03:04,151 --> 00:03:05,050
-Cool with that?
-Mmm-hmm.
73
00:03:05,119 --> 00:03:06,184
-Absolutely.
-[Lindsey] Yeah.
74
00:03:06,186 --> 00:03:07,319
-Staying with sandwich.
-[Lindsey] Sandwich.
75
00:03:07,321 --> 00:03:10,622
Let's see if these appetizer
ingredients appeal to you.
76
00:03:10,624 --> 00:03:14,126
[suspenseful music playing]
77
00:03:14,128 --> 00:03:15,227
Check 'em out.
78
00:03:15,963 --> 00:03:17,029
[scoffs]
79
00:03:17,631 --> 00:03:18,630
All right.
80
00:03:18,632 --> 00:03:21,233
And no escaping
the BLT theme here.
81
00:03:21,302 --> 00:03:23,802
You got BLT mac and cheese.
82
00:03:23,804 --> 00:03:25,404
I love it.
83
00:03:25,406 --> 00:03:28,106
I make fried mac and cheese
in my restaurant every day.
84
00:03:28,108 --> 00:03:29,741
I see this mac and cheese
and I'm like,
85
00:03:29,810 --> 00:03:32,544
"Oh, winner, winner,
chicken dinner."
86
00:03:32,613 --> 00:03:34,346
[Ted] Colossal cut bacon.
87
00:03:34,448 --> 00:03:35,814
[Lindsey] Colossal bacon?
88
00:03:35,816 --> 00:03:37,449
Sign me up.
89
00:03:37,551 --> 00:03:38,517
[Ted] Bibb lettuce.
90
00:03:38,519 --> 00:03:40,219
Good bibb lettuce.
91
00:03:40,221 --> 00:03:41,720
[Ted] And tomato jam.
92
00:03:41,722 --> 00:03:43,755
Tomato jam.
93
00:03:43,824 --> 00:03:44,790
That's my jam.
94
00:03:44,792 --> 00:03:46,959
[upbeat music playing]
95
00:03:48,262 --> 00:03:49,661
Twenty minutes.
96
00:03:50,464 --> 00:03:51,730
-Clock stars now.
-Oh, yes.
97
00:03:51,732 --> 00:03:53,031
-[Brooke] Let's go chop.
-[Marc] Let's go.
98
00:03:53,033 --> 00:03:54,032
-[Justin] Let's go, guys.
-Let's go.
99
00:03:54,034 --> 00:03:55,100
[Justin] BLT time.
100
00:03:56,870 --> 00:03:59,738
[suspenseful music playing]
101
00:03:59,840 --> 00:04:02,307
Chef Marc, you are joined
by two special guest judges,
102
00:04:02,309 --> 00:04:05,010
both of them
trendsetting restaurateurs,
103
00:04:05,012 --> 00:04:07,045
Chef Justin Sutherland
104
00:04:07,047 --> 00:04:09,147
and Chef Brooke Williamson.
105
00:04:09,216 --> 00:04:10,949
I love this competition
106
00:04:10,951 --> 00:04:13,952
where we're taking an iconic
combination of flavors
107
00:04:13,954 --> 00:04:15,254
that make up a BLT.
108
00:04:15,322 --> 00:04:17,789
And challenging chefs
to get those flavors
109
00:04:17,791 --> 00:04:19,625
into different
kinds of formats.
110
00:04:19,627 --> 00:04:21,460
I think that's a lot of fun.
111
00:04:21,528 --> 00:04:22,961
You know, bacon,
tomatoes, lettuce,
112
00:04:22,963 --> 00:04:25,330
there's so many avenues
you can go using a BLT
113
00:04:25,332 --> 00:04:26,932
and turning it
into something else.
114
00:04:27,034 --> 00:04:28,333
Totally.
115
00:04:28,335 --> 00:04:30,435
[Broke] Acidity from tomato,
you have richness from bacon,
116
00:04:30,537 --> 00:04:32,137
you have freshness
from that lettuce,
117
00:04:32,239 --> 00:04:34,806
and like a little spread
of mayo and some crunchy bread
118
00:04:34,808 --> 00:04:36,041
it's perfection in one bite.
119
00:04:36,043 --> 00:04:37,809
[Justin] I'm a no-mayo guy
over here, so...
120
00:04:37,811 --> 00:04:38,810
-[Marc] You are?
-No?
121
00:04:38,812 --> 00:04:39,811
Really? Wow.
122
00:04:39,813 --> 00:04:41,013
[Justin] I put mustard
on my BLTs.
123
00:04:41,015 --> 00:04:42,814
What's wrong with you? What?
124
00:04:42,816 --> 00:04:44,750
[Marc] The challenge in this
basket right now is that
125
00:04:44,818 --> 00:04:47,119
ginormous mac and cheese
126
00:04:47,121 --> 00:04:48,620
which is sort of hard
to incorporate sometimes,
127
00:04:48,622 --> 00:04:49,655
already a cooked dish.
128
00:04:49,756 --> 00:04:50,756
-Mmm-hmm.
-[Brooke] Yeah.
129
00:04:50,758 --> 00:04:53,859
I wanna get at this
macaroni and cheese.
130
00:04:53,927 --> 00:04:56,228
Mac and cheese is super
difficult to incorporate.
131
00:04:56,230 --> 00:04:57,963
I mean, it's already cooked,
132
00:04:57,965 --> 00:05:00,399
but I love stuffed peppers.
133
00:05:00,401 --> 00:05:02,200
I love deep-fried
mac and cheese.
134
00:05:02,202 --> 00:05:04,636
I'm thinking I can marry
the two together.
135
00:05:04,705 --> 00:05:07,306
I'm gonna make mac and chees
stuffed chile relleno
136
00:05:07,308 --> 00:05:10,042
with tomato, jam,
and bacon salsa.
137
00:05:10,143 --> 00:05:11,643
I kind of have an advantage
over the other chefs
138
00:05:11,745 --> 00:05:14,146
because I am part-owner
of a sandwich shop.
139
00:05:14,214 --> 00:05:16,515
I work with sandwiches
every day.
140
00:05:16,517 --> 00:05:20,052
To win this BLT competition
would solidify my name
141
00:05:20,054 --> 00:05:23,121
in the sandwich world
throughout America.
142
00:05:25,759 --> 00:05:27,492
[upbeat music playing]
143
00:05:27,494 --> 00:05:30,862
The BLT mac and cheese
actually has bacon, lettuce
144
00:05:30,964 --> 00:05:35,901
and tomato in it, so this
whole basket is screaming BLT.
145
00:05:35,903 --> 00:05:37,703
Really, the challenge is
146
00:05:37,705 --> 00:05:39,171
I've got to think
outside the box.
147
00:05:39,173 --> 00:05:41,239
And so I'm gonna go tacos
148
00:05:41,308 --> 00:05:45,043
and make a bacon chorizo
lettuce wrap taco.
149
00:05:45,045 --> 00:05:47,646
I love BLTs.
150
00:05:47,715 --> 00:05:52,117
My absolute favorite is
to throw some fresh tomatoes
151
00:05:52,119 --> 00:05:54,853
lettuce, and bacon
on a croissant
152
00:05:54,922 --> 00:05:56,355
and I'm a happy girl.
153
00:05:56,456 --> 00:05:58,623
So this is right in my lane
154
00:05:59,727 --> 00:06:01,026
[Marc] I just saw Lindsey
155
00:06:01,028 --> 00:06:02,961
open up the tomato jam
and taste it.
156
00:06:02,963 --> 00:06:04,629
-It's pretty sweet.
-[Brooke] Yeah.
157
00:06:04,631 --> 00:06:06,598
I actually think a vinaigrette
is the way to go
158
00:06:06,600 --> 00:06:08,734
-with that tomato jam.
-[Marc] Yeah, absolutely.
159
00:06:08,802 --> 00:06:10,135
But we're talking
appetizers here.
160
00:06:10,237 --> 00:06:11,303
You're gonna have
to use a lot of vinegar.
161
00:06:11,305 --> 00:06:12,471
[Justin] Right.
162
00:06:12,473 --> 00:06:13,538
[Cole] Tomato jam,
163
00:06:13,607 --> 00:06:16,708
it's a rendered down
version of tomatoes.
164
00:06:16,710 --> 00:06:19,211
It's very sweet
and I know right away
165
00:06:19,213 --> 00:06:21,546
that I was gonna make
a tomato vinaigrette.
166
00:06:21,615 --> 00:06:24,516
I'm making a BLT lettuce tac
167
00:06:24,518 --> 00:06:26,952
with a tomato vinaigrette.
168
00:06:27,053 --> 00:06:30,155
I'd blend up the tomato jam
with white wine vinegar
169
00:06:30,257 --> 00:06:31,623
to make the vinaigrette.
170
00:06:31,625 --> 00:06:33,091
[blender whirring]
171
00:06:33,093 --> 00:06:35,160
[Marc] Cole, what's going on?
How you feeling?
172
00:06:35,229 --> 00:06:36,395
[Cole] I'm feeling good.
173
00:06:36,397 --> 00:06:38,764
I feel real good.
174
00:06:38,832 --> 00:06:41,099
I feel great
about the BLT theme.
175
00:06:41,101 --> 00:06:43,001
I think it's awesome
to make something new
176
00:06:43,003 --> 00:06:44,836
and exciting with that,
so it's a lot of fun.
177
00:06:49,743 --> 00:06:52,010
Making a BLT-themed appetizer?
178
00:06:52,012 --> 00:06:54,012
Easy peasy.
179
00:06:54,014 --> 00:06:56,615
My strategy is to go
with what I know.
180
00:06:56,617 --> 00:06:58,250
And the inspiration
for this dish
181
00:06:58,318 --> 00:06:59,818
is the mac and cheese balls
182
00:06:59,820 --> 00:07:02,053
I make in Chef Tam's
every day.
183
00:07:02,055 --> 00:07:04,556
I'm gonna make fried
mac and cheese
184
00:07:04,658 --> 00:07:07,225
with tomato Sriracha sauce.
185
00:07:07,227 --> 00:07:08,660
It would mean
everything to me
186
00:07:08,729 --> 00:07:10,929
to be the next
Chopped Champion.
187
00:07:10,931 --> 00:07:12,431
I'm an extremely proud mother
188
00:07:12,433 --> 00:07:14,800
and I'm playing
for my son, Dorian.
189
00:07:14,802 --> 00:07:16,935
He's the light of my life.
190
00:07:17,004 --> 00:07:19,004
My son told me
I better not lose.
191
00:07:19,006 --> 00:07:22,407
That means come here
and kick butt and take names.
192
00:07:24,011 --> 00:07:26,111
Less than 10 minutes to go,
chefs.
193
00:07:27,714 --> 00:07:29,047
I've never worked
with tomato jam
194
00:07:29,049 --> 00:07:30,549
but I know
it's gonna be sweet.
195
00:07:30,551 --> 00:07:32,818
Makes sense to me
that's gonna go into a sauce.
196
00:07:32,820 --> 00:07:34,920
I wanna get the bacon
in there
197
00:07:34,922 --> 00:07:36,521
rendering down a little bit
198
00:07:36,523 --> 00:07:39,324
For acidity, I'm going
to slice up my jalapenos
199
00:07:39,326 --> 00:07:41,526
and my tomatillo,
get those in the pan.
200
00:07:41,528 --> 00:07:42,928
[pan sizzling]
201
00:07:43,964 --> 00:07:46,565
I'm thinking, I definitely
need some kind of
202
00:07:46,600 --> 00:07:48,033
crema on top of this taco.
203
00:07:48,101 --> 00:07:49,701
Coming through behind.
204
00:07:49,703 --> 00:07:52,037
So I get the blender
and I think
205
00:07:52,039 --> 00:07:55,307
this is a great place
to bury this mac and cheese
206
00:07:55,309 --> 00:07:57,108
Guys, I think Lindsey's
putting the pasta
207
00:07:57,110 --> 00:07:58,844
-in the blender.
-[Brooke] No, don't do that.
208
00:07:58,912 --> 00:08:00,245
[Marc] Ooh,
that's not a good idea.
209
00:08:00,347 --> 00:08:01,546
-Like pasta smoothie?
-No.
210
00:08:01,648 --> 00:08:03,615
-[Marc] I don't know.
-I don't want a pureed pasta.
211
00:08:03,617 --> 00:08:04,816
Pasta gluey would make
a wallpaper paste.
212
00:08:07,254 --> 00:08:10,222
I just put way too much
macaroni and cheese
213
00:08:10,224 --> 00:08:11,389
in this blender.
214
00:08:11,391 --> 00:08:12,724
It's protected.
215
00:08:12,726 --> 00:08:15,060
So I keep trying
to add more cream
216
00:08:15,161 --> 00:08:17,529
and my nerves are a wreck.
217
00:08:17,531 --> 00:08:18,663
Loosen this up.
218
00:08:20,300 --> 00:08:22,300
-[Tam] Eight minutes, y'all.
-Eight minutes?
219
00:08:22,903 --> 00:08:25,403
Time is flying by.
220
00:08:25,405 --> 00:08:29,608
I need to do something
with that BLT mac and cheese.
221
00:08:29,610 --> 00:08:32,611
So my first initial thought
is to use the bread crumb
222
00:08:32,613 --> 00:08:34,312
just to get a nice
toast on it
223
00:08:34,314 --> 00:08:36,615
and put it in my vinaigrette
224
00:08:36,617 --> 00:08:38,350
I get my bacon going.
225
00:08:38,418 --> 00:08:40,619
I grab fresh heirloom
tomatoes and add that in
226
00:08:40,621 --> 00:08:41,920
with cherry tomatoes,
227
00:08:41,922 --> 00:08:44,456
and use that as the filling
for the taco.
228
00:08:47,427 --> 00:08:50,262
[Tam] The colossal cut bacon
that's easy peasy.
229
00:08:50,363 --> 00:08:52,097
It's big cut bacon.
230
00:08:52,099 --> 00:08:53,331
Make love to it.
231
00:08:54,902 --> 00:08:56,568
And then
for the Sriracha sauce,
232
00:08:56,636 --> 00:09:00,071
I'm using the tomato jam,
some reduced bacon fat,
233
00:09:00,073 --> 00:09:01,806
and some Sriracha.
234
00:09:01,808 --> 00:09:04,009
[Ted] Okay, chefs, five
minutes left on the clock.
235
00:09:05,145 --> 00:09:07,512
We got five minutes.
236
00:09:07,514 --> 00:09:11,116
I better get the
mac and cheese
balls directly in the fryer.
237
00:09:11,118 --> 00:09:13,318
Behind, behind, behind.
238
00:09:13,320 --> 00:09:14,953
[Ted] Tam is going
into the fryer
239
00:09:15,055 --> 00:09:18,056
with some baseball-sized
fritters.
240
00:09:18,058 --> 00:09:20,025
I'm worried about the size
of those fritters, though.
241
00:09:20,027 --> 00:09:21,126
[Brooke] That looks like
a large fritter.
242
00:09:21,128 --> 00:09:22,327
That looks like
a large fritter
243
00:09:22,329 --> 00:09:24,062
to get hot all the way inside.
244
00:09:24,064 --> 00:09:26,331
[Tam] My only concern
is if it's gonna be
245
00:09:26,333 --> 00:09:28,333
heated all the way
in the middle,
246
00:09:28,435 --> 00:09:29,935
so I'm a little nervous.
247
00:09:29,937 --> 00:09:32,804
I have a lot riding
on this mac and cheese ball
248
00:09:33,307 --> 00:09:35,206
[clock-ticking]
249
00:09:38,111 --> 00:09:41,913
[suspenseful music playing]
250
00:09:41,915 --> 00:09:44,049
I have a lot riding
on this mac and cheese ball.
251
00:09:45,052 --> 00:09:46,751
What I'm worried about
252
00:09:46,820 --> 00:09:49,721
is if it's gonna be heated
all the way in the middle.
253
00:09:49,723 --> 00:09:51,022
Excuse me.
254
00:09:51,024 --> 00:09:52,524
Tam, it does look like
snowballs you got there.
255
00:09:52,526 --> 00:09:53,658
Yeah, I'm from Texas,
256
00:09:53,727 --> 00:09:54,859
everything's supposed
to be big.
257
00:09:54,928 --> 00:09:56,728
Okay. All right. I got you.
258
00:09:57,631 --> 00:10:00,165
Chefs, calling
the two-minute warning.
259
00:10:00,233 --> 00:10:03,301
Now, does this feel like
a friendly rivalry?
260
00:10:03,303 --> 00:10:05,704
It seems to me that
they're both making tacos.
261
00:10:05,706 --> 00:10:08,139
I will say that
what I don't wanna see
262
00:10:08,241 --> 00:10:10,709
is people using this
lettuce as a garnish.
263
00:10:10,711 --> 00:10:13,712
I don't want the lettuce
just there superfluously.
264
00:10:13,714 --> 00:10:15,847
Lettuce is an important part
of this equation.
265
00:10:15,916 --> 00:10:17,282
Yeah.
266
00:10:17,284 --> 00:10:19,217
I would like to think that I'm
a mad scientist in the kitchen
267
00:10:19,219 --> 00:10:20,719
just because I'm not afraid
268
00:10:20,721 --> 00:10:23,054
to just do something
crazy and wild.
269
00:10:23,056 --> 00:10:26,524
I love the idea of using
a lettuce as the bread
270
00:10:26,526 --> 00:10:31,062
and just kind of trying
to take a weird approach
to the BLT.
271
00:10:32,966 --> 00:10:35,333
One minute
on the clock, chefs.
272
00:10:35,402 --> 00:10:36,901
Come on, Ben. Hurry up.
273
00:10:36,903 --> 00:10:38,036
Hurry up.
274
00:10:38,038 --> 00:10:39,437
Ben's just getting plates
with one minute left.
275
00:10:40,040 --> 00:10:41,106
The pressure is mounting.
276
00:10:41,108 --> 00:10:43,141
I mean, every second counts.
277
00:10:43,243 --> 00:10:44,342
It is intense.
278
00:10:44,444 --> 00:10:46,244
Poblanos come out,
they look awesome.
279
00:10:46,313 --> 00:10:48,513
It seems like Ben
hasn't touched that lettuce,
280
00:10:48,515 --> 00:10:49,648
so how does that
get incorporated
281
00:10:49,749 --> 00:10:50,849
into a whole dish?
282
00:10:50,851 --> 00:10:51,683
I mean, that's at this point
gonna be a garnish, right?
283
00:10:51,685 --> 00:10:52,717
Right.
284
00:10:52,719 --> 00:10:53,851
[Ben] For the lettuce,
I'm just gonna shred it
285
00:10:53,920 --> 00:10:56,588
then I'm gonna lay it down
as the base of my dish.
286
00:10:56,590 --> 00:11:00,325
[Tam] I take my
mac and cheese balls
right out of the fryer.
287
00:11:00,327 --> 00:11:01,726
They're the right color.
288
00:11:01,728 --> 00:11:02,761
Behind. Behind.
289
00:11:02,862 --> 00:11:04,996
[Ted] They worked.
Tam's snow balls worked.
290
00:11:04,998 --> 00:11:06,097
Wow.
291
00:11:06,099 --> 00:11:07,265
[Brooke] Oh, my God.
292
00:11:07,333 --> 00:11:09,067
Remember, if everything
doesn't make it on the plate,
293
00:11:09,069 --> 00:11:10,301
we can't try it, guys.
294
00:11:10,303 --> 00:11:11,569
[Cole] All right.
295
00:11:11,571 --> 00:11:13,805
Show us what you can do
in these last seconds, chefs.
296
00:11:13,807 --> 00:11:15,106
[Brooke] Oh, my God,
10 seconds.
297
00:11:15,108 --> 00:11:17,042
-[Ted] Ten, nine...
-[Brooke] Come on, Ben.
298
00:11:17,143 --> 00:11:19,544
[Ted] eight, seven...
299
00:11:19,646 --> 00:11:21,646
-[Justin] Cole,
let's go buddy.
-[Ted] six, five, four
300
00:11:21,715 --> 00:11:23,515
-three, two...
-Oh.
301
00:11:23,517 --> 00:11:25,817
[Ted] one. Time's up.
302
00:11:25,819 --> 00:11:27,252
[applause]
303
00:11:28,221 --> 00:11:29,220
Woo!
304
00:11:29,823 --> 00:11:30,822
[Justin] Good job y'all.
305
00:11:30,824 --> 00:11:32,023
[Lindsay] Yay!
306
00:11:32,025 --> 00:11:33,258
That was beautiful.
307
00:11:33,293 --> 00:11:35,160
It went amazing.
308
00:11:35,261 --> 00:11:37,962
Nerve-racking as heck,
but it went amazing.
309
00:11:38,031 --> 00:11:39,264
Man, that time goes quick.
310
00:11:39,332 --> 00:11:40,799
Goes real quick.
311
00:11:40,801 --> 00:11:42,434
I hope this dish get me
to the next round.
312
00:11:42,502 --> 00:11:43,635
I think it will.
313
00:11:43,704 --> 00:11:47,539
[suspenseful music playing]
314
00:11:47,607 --> 00:11:50,141
Chefs, you have arrived
at the chopping block.
315
00:11:50,243 --> 00:11:51,743
Your round one mission
316
00:11:51,845 --> 00:11:55,113
appetizers from a BLT
mac and cheese,
317
00:11:55,115 --> 00:11:57,215
colossal cut bacon,
318
00:11:57,217 --> 00:12:00,351
bibb lettuce, and tomato jam
319
00:12:00,420 --> 00:12:02,020
All right, we're starting
with Chef Tam.
320
00:12:02,022 --> 00:12:05,724
I made a big Tex
fried mac and cheese
321
00:12:05,726 --> 00:12:08,960
and wilted lettuce, tomato,
and Sriracha sauce.
322
00:12:09,062 --> 00:12:12,230
I'm from Texas,
and so we do everything big.
323
00:12:12,232 --> 00:12:13,398
Nothing small.
324
00:12:13,400 --> 00:12:15,500
I mean who wants to eat
something small?
325
00:12:15,502 --> 00:12:17,402
-Heard chef.
-I was worried.
326
00:12:17,404 --> 00:12:20,805
I was excited
because I'm like,
"Oh, no, what's she doing?"
327
00:12:20,807 --> 00:12:22,607
But I love the crispiness.
328
00:12:22,609 --> 00:12:23,708
I love the crunch.
329
00:12:23,710 --> 00:12:25,009
And what really works,
330
00:12:25,011 --> 00:12:26,444
ties this all together,
is the sauce.
331
00:12:26,546 --> 00:12:28,113
-The sauce is delicious.
-[Tam] Thank you.
332
00:12:28,115 --> 00:12:29,347
I love the heat.
333
00:12:29,349 --> 00:12:31,316
I can tell that you're not
very excited about lettuce.
334
00:12:31,318 --> 00:12:32,717
You just stuck it
on the bottom.
335
00:12:32,719 --> 00:12:35,053
But, I mean, for the basket
we gave you,
336
00:12:35,088 --> 00:12:36,221
this is pretty damn good.
337
00:12:36,223 --> 00:12:37,222
Thank you, Chef.
338
00:12:37,224 --> 00:12:38,690
I think, you really,
really, hit a homerun
339
00:12:38,692 --> 00:12:39,757
with that tomato jam.
340
00:12:39,759 --> 00:12:42,060
The wrong with your baseball
fritter here,
341
00:12:42,062 --> 00:12:43,161
is it a little too large?
342
00:12:43,229 --> 00:12:44,362
Maybe.
343
00:12:44,430 --> 00:12:47,365
But you're from Texas
so you know, do what you do.
344
00:12:47,433 --> 00:12:49,901
I would've loved this lettuce
to be chopped up a little bit.
345
00:12:49,903 --> 00:12:51,369
But I'm just kinda nit-picking
346
00:12:51,371 --> 00:12:53,905
because it's a really
tasty plate of food.
347
00:12:53,907 --> 00:12:56,708
[Marc] Yeah,
you really honored
the whole BLT concept here.
348
00:12:56,710 --> 00:12:59,310
I... We have the... I mean,
all the flavors are there.
349
00:12:59,312 --> 00:13:01,212
When did you get inspired
to get in the kitchen
350
00:13:01,214 --> 00:13:03,615
-and start cooking?
-My father owned a restaurant.
351
00:13:03,617 --> 00:13:05,216
His mother
was a professional baker.
352
00:13:05,218 --> 00:13:07,051
My mom's dad owned
a barbecue restaurant.
353
00:13:07,053 --> 00:13:08,853
And so I've been inspired
354
00:13:08,955 --> 00:13:10,622
to be in the kitchen
a really long time.
355
00:13:10,624 --> 00:13:11,890
Until three years ago,
356
00:13:11,892 --> 00:13:14,526
I was a single mom
raising one son.
357
00:13:14,528 --> 00:13:15,860
And it was just he and I.
358
00:13:15,929 --> 00:13:19,063
And I literally started
at my house making $10 plates.
359
00:13:19,065 --> 00:13:22,400
And the goal was 10 plates
a day for $10 a plate.
360
00:13:22,402 --> 00:13:24,469
And if I did that
we'd be okay.
361
00:13:24,471 --> 00:13:26,104
And here we are now.
362
00:13:26,106 --> 00:13:30,208
Well, your story is fantastic
and you definitely have put
363
00:13:30,210 --> 00:13:32,710
your story and your heart
on the plate here.
364
00:13:32,712 --> 00:13:33,745
Thank you, Chef Tam.
365
00:13:33,814 --> 00:13:35,113
Next up is Chef Ben.
366
00:13:35,115 --> 00:13:37,215
What I have prepared for you
367
00:13:37,217 --> 00:13:39,317
is a mac and cheese
BLT chile relleno
368
00:13:39,319 --> 00:13:42,420
over bibb lettuce
with a nice tomato jam,
369
00:13:42,422 --> 00:13:44,389
bacon, salsa on top.
370
00:13:44,391 --> 00:13:46,624
Bacon is a sort of
a candy for myself
371
00:13:46,626 --> 00:13:49,360
that's one I cannot walk by
without stealing a piece of.
372
00:13:49,429 --> 00:13:51,262
My father was
in the refrigeration
373
00:13:51,331 --> 00:13:53,198
when I was younger, so I
always go to work with him.
374
00:13:53,200 --> 00:13:55,433
And I'd find a tray
of cooked bacon
375
00:13:55,535 --> 00:13:57,035
and I would take a piece.
376
00:13:57,037 --> 00:13:58,803
So you stole bacon
from your father's clients?
377
00:13:58,805 --> 00:14:00,605
[Ben] I borrowed bacon
and I give back
378
00:14:00,607 --> 00:14:02,607
to the community later.
My life it looks like...
379
00:14:02,609 --> 00:14:04,642
[Ted laughing]
380
00:14:04,744 --> 00:14:06,945
I'm just gonna go ahead and
say this is a really creative,
381
00:14:07,046 --> 00:14:08,313
really innovative way
382
00:14:08,315 --> 00:14:10,248
to perceive the ingredients
in your basket.
383
00:14:10,350 --> 00:14:11,515
Thank you, Chef.
384
00:14:11,517 --> 00:14:14,319
One of my favorite things
in this plate is this poblano.
385
00:14:14,321 --> 00:14:16,855
I think you did a really nic
job frying it.
386
00:14:16,923 --> 00:14:18,857
Unfortunately,
the mac and cheese inside,
387
00:14:18,925 --> 00:14:21,960
I don't think got cooked
all the way through.
388
00:14:21,995 --> 00:14:26,464
So it feels a little bit eggy
and while the tomato jam sauce
389
00:14:26,533 --> 00:14:30,134
is a little bit sweet for me,
I do get the bacon.
390
00:14:30,236 --> 00:14:31,269
The bibb lettuce,
391
00:14:31,271 --> 00:14:32,737
like, you didn't know
what to do with it,
392
00:14:32,806 --> 00:14:33,905
so you threw it on the bottom.
393
00:14:33,907 --> 00:14:35,940
I would've loved to see
that lettuce incorporated
394
00:14:35,942 --> 00:14:37,709
into the dish
a little bit more.
395
00:14:37,711 --> 00:14:40,044
But I saw you stuffing
peppers with mac and cheese.
396
00:14:40,046 --> 00:14:41,112
I was really excited
397
00:14:41,114 --> 00:14:42,547
for the direction
that you were going.
398
00:14:42,549 --> 00:14:43,715
But the flavors were awesome.
399
00:14:43,717 --> 00:14:45,817
Um, you know,
I agree with Brooke,
400
00:14:45,819 --> 00:14:48,253
that I think the egg kinda
took over a little bit.
401
00:14:48,321 --> 00:14:49,520
[Marc] I'm gonna agree
with my colleagues.
402
00:14:49,522 --> 00:14:51,522
The filling could've
been dealt with
403
00:14:51,524 --> 00:14:54,125
a little bit more lovingly.
404
00:14:54,127 --> 00:14:55,627
Thank you, Chef Ben.
405
00:14:55,629 --> 00:14:56,861
Next up, Chef Lindsey.
406
00:14:56,963 --> 00:15:01,499
Well, I made for you a bacon
chorizo lettuce wrap taco.
407
00:15:01,501 --> 00:15:04,335
And then I used the macaroni
and cheese with some cream
408
00:15:04,437 --> 00:15:07,305
to do, like,
a lime crema sauce.
409
00:15:07,307 --> 00:15:08,907
The sauce was interesting.
410
00:15:08,909 --> 00:15:13,211
Um, it's a little cloying
411
00:15:13,213 --> 00:15:14,946
and I think it's probably
because of the pasta in there.
412
00:15:14,948 --> 00:15:16,047
[Lindsey] Mmm-hmm. Gotcha.
413
00:15:16,049 --> 00:15:19,417
Especially because
the chorizo, bacon, tomatoes
414
00:15:19,419 --> 00:15:21,519
-is very rich as well.
-[Lindsey] Mmm-hmm.
415
00:15:21,521 --> 00:15:23,755
There's a lot of rich
going on here.
416
00:15:23,823 --> 00:15:26,124
I'm not as mad about the crema
as Marc is down there.
417
00:15:26,126 --> 00:15:27,492
After watching you I was like,
418
00:15:27,494 --> 00:15:30,028
"Wow, she just put
mac and cheese in a blender?"
419
00:15:30,030 --> 00:15:31,029
Like, where is this going?
420
00:15:31,031 --> 00:15:32,363
[blender whirring]
421
00:15:32,465 --> 00:15:34,299
And I kinda like it.
422
00:15:34,301 --> 00:15:37,735
Like, it's almost, like,
this ranch dressing-esque,
423
00:15:37,804 --> 00:15:39,070
good egg flavor
that I'm getting,
424
00:15:39,072 --> 00:15:41,005
so I thought it was a very
creative and unique way
425
00:15:41,007 --> 00:15:43,041
-to use the mac and cheese.
-Thanks.
426
00:15:43,043 --> 00:15:45,743
I would've loved some salt
in there, maybe some...
427
00:15:45,812 --> 00:15:47,345
some shallots or some garlic,
428
00:15:47,414 --> 00:15:49,847
so that it actually tasted
more like ranch dressing.
429
00:15:49,949 --> 00:15:52,216
But this dish embraces BLT.
430
00:15:52,218 --> 00:15:54,152
I like the fact that
you made a lettuce wrap.
431
00:15:54,220 --> 00:15:55,586
I think it's fun.
432
00:15:55,588 --> 00:15:59,023
And I really like the fact
that you used that tomato jam
433
00:15:59,025 --> 00:16:01,225
to sort of give it
a candied bacon feel.
434
00:16:01,227 --> 00:16:02,260
Cool.
435
00:16:02,362 --> 00:16:04,629
Thank you, Chef Lindsey.
Finally, Chef Cole.
436
00:16:04,631 --> 00:16:08,399
I made a BLT lettuce taco
with seasoned tomatoes,
437
00:16:08,401 --> 00:16:09,801
some cooked bacon in there
438
00:16:09,803 --> 00:16:11,803
and then I made
a tomato vinaigrette.
439
00:16:11,805 --> 00:16:14,605
So it's essentially
a BLT without bread?
440
00:16:14,607 --> 00:16:16,074
Yeah, essentially.
441
00:16:16,076 --> 00:16:19,811
[suspenseful music playing]
442
00:16:19,813 --> 00:16:21,512
Cole, what did you do
with the mac and cheese?
443
00:16:21,514 --> 00:16:24,615
I put it in the dressing
to kind of create
444
00:16:24,617 --> 00:16:27,018
a chunkiness to the dressing.
445
00:16:28,321 --> 00:16:31,155
I mean it's, um, it's a BLT.
446
00:16:31,224 --> 00:16:33,324
Instead of the mayonnaise
447
00:16:33,326 --> 00:16:34,959
you've put
a vinaigrette on it.
448
00:16:35,061 --> 00:16:36,027
I mean, this is refreshing.
449
00:16:36,029 --> 00:16:37,061
It's good.
450
00:16:37,130 --> 00:16:39,831
I just... For me,
one of the basket ingredients
451
00:16:39,833 --> 00:16:41,599
feels like it's missing.
452
00:16:41,601 --> 00:16:43,301
You know, that mac and cheese.
453
00:16:43,303 --> 00:16:45,303
I... I'm not
really finding it.
454
00:16:45,305 --> 00:16:46,537
Okay.
455
00:16:46,539 --> 00:16:48,673
Chef Cole, I didn't even think
about the mac and cheese
456
00:16:48,675 --> 00:16:50,208
until Marc just brought it up,
457
00:16:50,210 --> 00:16:52,744
because it's virtually
non-existent,
458
00:16:52,812 --> 00:16:54,245
but I wanna keep eating.
459
00:16:54,314 --> 00:16:55,346
It's delicious.
460
00:16:55,348 --> 00:16:57,048
-Thank you.
-Yeah, Chef, I think it was.
461
00:16:57,050 --> 00:16:58,816
I mean we had three
fairly heavy dishes
462
00:16:58,818 --> 00:17:00,952
and, you know, I picked this
up and took a bite.
463
00:17:01,054 --> 00:17:02,019
And it was fresh.
464
00:17:02,022 --> 00:17:03,454
Those flavors popped
in my mouth.
465
00:17:03,523 --> 00:17:04,822
Tomatoes tasted awesome.
466
00:17:04,824 --> 00:17:05,790
That vinaigrette,
467
00:17:05,792 --> 00:17:06,858
I thought you did
a beautiful job on them.
468
00:17:06,959 --> 00:17:08,559
-It tastes great.
-Thank you.
469
00:17:08,661 --> 00:17:09,560
Okay.
470
00:17:09,629 --> 00:17:11,162
-Chef Cole, thank you.
-Thank you.
471
00:17:11,231 --> 00:17:12,730
[Ted] Now, the judges
must decide
472
00:17:12,732 --> 00:17:14,832
who will be moving on.
473
00:17:14,934 --> 00:17:16,834
I should've done something
474
00:17:16,936 --> 00:17:18,436
little more creative
with the lettuce.
475
00:17:18,538 --> 00:17:21,639
But I should stay
so that I could show them
476
00:17:21,707 --> 00:17:24,308
what this Southern girl
is really all about.
477
00:17:24,310 --> 00:17:27,045
The crema was just real heavy.
478
00:17:27,047 --> 00:17:28,513
But I think Cole
should be chopped
479
00:17:28,515 --> 00:17:30,048
because the macaroni
and cheese
480
00:17:30,050 --> 00:17:32,316
wasn't reading to the judges.
481
00:17:32,318 --> 00:17:35,353
[suspenseful music playing]
482
00:17:38,024 --> 00:17:39,557
[clock-ticking]
483
00:17:43,096 --> 00:17:47,365
[suspenseful music playing]
484
00:17:47,400 --> 00:17:51,102
So whose dish
is on the chopping block?
485
00:17:51,104 --> 00:17:54,105
[dramatic music playing]
486
00:18:00,213 --> 00:18:02,413
Chef Ben, you've been chopped.
487
00:18:02,415 --> 00:18:03,414
Judges?
488
00:18:03,416 --> 00:18:05,616
Chef Ben,
from a creativity standpoint
489
00:18:05,618 --> 00:18:06,818
we thought this
was phenomenal.
490
00:18:06,820 --> 00:18:09,153
Unfortunately that stuffing
with the mac and cheese
491
00:18:09,255 --> 00:18:10,621
wasn't cooked
all the way through.
492
00:18:10,623 --> 00:18:11,755
The bibb lettuce
493
00:18:11,824 --> 00:18:13,724
it just felt like it was kind
of an afterthought.
494
00:18:13,726 --> 00:18:15,626
Then that tomato jam
495
00:18:15,628 --> 00:18:16,627
was just a little bit
too sweet.
496
00:18:16,762 --> 00:18:19,363
And so we had to chop you.
497
00:18:19,432 --> 00:18:20,798
-Thank you Chefs.
-[Marc] Thank you, man.
498
00:18:20,800 --> 00:18:21,999
[Ted] We really
appreciate you.
499
00:18:22,001 --> 00:18:23,100
-[Marc] Keep up the good work.
-[Ben] Thank you.
500
00:18:23,102 --> 00:18:24,302
-[Justin] It's an honor.
-[Ben] Thank you so much.
501
00:18:24,304 --> 00:18:26,003
[Marc] Cheers, man.
502
00:18:26,005 --> 00:18:28,606
[dramatic music playing]
503
00:18:28,608 --> 00:18:30,041
I don't think
I should've been chopped
504
00:18:30,043 --> 00:18:32,143
if we were judging
on creativity,
505
00:18:32,245 --> 00:18:33,711
but I'm glad I competed,
506
00:18:33,713 --> 00:18:35,646
it was more fun
than I could imagine
507
00:18:35,715 --> 00:18:37,815
and, like, just happy
to be here.
508
00:18:40,887 --> 00:18:44,522
Chef Tam, Chef Cole,
Chef Lindsey,
509
00:18:44,524 --> 00:18:46,324
let's tackle
the second basket.
510
00:18:50,430 --> 00:18:52,163
Check it out.
511
00:18:52,265 --> 00:18:53,764
Hmm, okay.
512
00:18:53,866 --> 00:18:56,234
[Ted] And you've got
pork belly.
513
00:18:56,302 --> 00:18:58,035
Pork belly?
514
00:18:58,137 --> 00:18:59,036
Beautiful.
515
00:18:59,105 --> 00:19:01,939
[Ted] A lettuce bouquet.
516
00:19:01,941 --> 00:19:04,108
-This is for me?
-[Ted] Tomato vodka.
517
00:19:04,110 --> 00:19:05,209
Nice.
518
00:19:05,211 --> 00:19:08,746
I'm thinking do I make
a bloody Mary for myself?
519
00:19:08,815 --> 00:19:11,048
[Ted] And beets.
520
00:19:11,050 --> 00:19:14,018
[suspenseful music playing]
521
00:19:14,020 --> 00:19:15,019
Oh.
522
00:19:15,021 --> 00:19:16,654
Thirty minutes to take
a simple sandwich
523
00:19:16,723 --> 00:19:19,757
and turn it into
a perfectly composed entree.
524
00:19:21,294 --> 00:19:23,227
-Okay.
-Clock starts now.
525
00:19:23,229 --> 00:19:25,229
-[Justin] All right.
-[Justin] Let's go guys.
526
00:19:25,231 --> 00:19:26,531
[Marc] Oh, right
into the pantry.
527
00:19:26,533 --> 00:19:27,732
[Justin] Woo!
528
00:19:30,603 --> 00:19:32,336
Judges, I love
this competition
529
00:19:32,438 --> 00:19:35,706
where we're taking an iconic
combination of flavors
530
00:19:35,708 --> 00:19:37,408
that make up a BLT
531
00:19:37,410 --> 00:19:39,844
and challenging chefs
to get those flavors
532
00:19:39,913 --> 00:19:42,513
into different kinds
of formats, like, entree.
533
00:19:42,515 --> 00:19:45,116
I think Lindsey,
actually is doing pasta.
534
00:19:45,118 --> 00:19:47,051
I think that's
a really smart route.
535
00:19:47,120 --> 00:19:50,221
With tomato vodka, you can
easily do a vodka sauce
536
00:19:50,223 --> 00:19:53,424
with tomato and a little cream
and add the pork belly,
537
00:19:53,426 --> 00:19:55,026
like, you would, bacon.
538
00:19:55,028 --> 00:19:56,727
I like a vodka sauce carbonara
539
00:19:56,729 --> 00:19:59,030
with your pork belly, some
crispy kale garnish on top.
540
00:19:59,032 --> 00:20:00,164
[Brooke] It sounds great.
541
00:20:00,233 --> 00:20:01,599
[Ted] That's a really
good idea.
542
00:20:01,601 --> 00:20:02,600
[Lindsey] Ooh.
543
00:20:02,602 --> 00:20:06,504
This tomato vodka
has a flavor of tomato.
544
00:20:06,506 --> 00:20:08,639
We've gotta do
a vodka sauce in here.
545
00:20:08,741 --> 00:20:11,909
I'm making
a vodka sauce orecchiette
546
00:20:11,911 --> 00:20:15,313
with some pork belly
and side salad with kale.
547
00:20:15,315 --> 00:20:19,550
My competitors,
Tam and Cole are fantastic.
548
00:20:19,652 --> 00:20:22,253
And Tam, after her appetizer
549
00:20:22,355 --> 00:20:24,255
I feel like the judges
really liked her flavor.
550
00:20:24,357 --> 00:20:25,423
And I have a feeling
551
00:20:25,425 --> 00:20:28,226
that she's got a few
tricks up her sleeve.
552
00:20:28,228 --> 00:20:31,195
[suspenseful music playing]
553
00:20:31,197 --> 00:20:35,833
To turn this entree around
into an elevated BLT,
554
00:20:35,901 --> 00:20:39,303
my spin is gonna be
a play on shrimp and grits.
555
00:20:39,305 --> 00:20:42,006
So I'm gonna make
cheddar kale grits.
556
00:20:42,008 --> 00:20:46,110
My BLT twist is going to be
a tomato vodka cream
557
00:20:46,112 --> 00:20:48,613
with the kale
from the lettuce bouquet
558
00:20:48,615 --> 00:20:51,616
topped with
a crispy pork belly.
559
00:20:51,618 --> 00:20:53,718
I put the hot water
butter and polenta
560
00:20:53,720 --> 00:20:55,119
and let it cook down.
561
00:20:55,121 --> 00:20:57,154
Then I'm adding
the heavy cream
562
00:20:57,223 --> 00:20:58,823
and the grated cheese.
563
00:21:02,528 --> 00:21:04,462
[Cole] Tomato vodka
has a surprising amount
564
00:21:04,530 --> 00:21:06,430
of tomato flavor.
565
00:21:06,432 --> 00:21:09,300
I know that's gonna make
a really vibrant, tasty,
566
00:21:09,302 --> 00:21:11,035
tomato sauce.
567
00:21:11,104 --> 00:21:14,805
I'm making seared pork bell
with a tomato sauce.
568
00:21:14,807 --> 00:21:16,941
I breakdown the pork belly
569
00:21:17,043 --> 00:21:18,409
and start getting
that cooking
570
00:21:18,411 --> 00:21:21,245
and then I start cutting up
some nice fresh tomatoes
571
00:21:21,347 --> 00:21:24,515
and start cooking that down.
572
00:21:24,517 --> 00:21:27,618
Twenty minutes left
on that clock.
573
00:21:27,620 --> 00:21:30,154
[Brooke] Beets are kind of
a love or hate ingredient...
574
00:21:30,256 --> 00:21:31,222
-[Justin] Right.
-I think.
575
00:21:31,224 --> 00:21:33,057
But I will say I love them.
I think they're...
576
00:21:33,092 --> 00:21:35,226
They taste like earth
but like sweet earth.
577
00:21:35,228 --> 00:21:36,694
I mean,
you can fry them into chips,
578
00:21:36,696 --> 00:21:38,462
you can roast them,
you can boil them,
579
00:21:38,564 --> 00:21:39,830
-dice 'em.
-[Brooke] Yeah.
580
00:21:39,832 --> 00:21:41,265
It's all gonna come down to
the time with beets, though.
581
00:21:41,334 --> 00:21:42,733
There's a lot
of beet processes
582
00:21:42,835 --> 00:21:45,703
-that take a lot of time.
-Yeah.
583
00:21:45,705 --> 00:21:48,939
It takes a long time
to roast beets.
584
00:21:48,941 --> 00:21:51,409
So I'm going to shred these.
585
00:21:52,812 --> 00:21:57,515
And I want a bacon
crispy element in the sauce,
586
00:21:57,517 --> 00:22:00,418
so I'm trying to render
the fat on the pork belly
587
00:22:00,420 --> 00:22:03,854
and I'm adding cream,
tomatoes, and tomato vodka.
588
00:22:05,224 --> 00:22:09,560
So my house is very active,
a little bit like a zoo.
589
00:22:09,662 --> 00:22:12,530
I have two little boys
and we have two dogs,
590
00:22:12,532 --> 00:22:14,298
a cat, a goldfish,
591
00:22:14,300 --> 00:22:17,635
and my husband is a nurse
and he works nights.
592
00:22:17,704 --> 00:22:21,706
So $10,000 looks like
a really nice vacation
593
00:22:21,708 --> 00:22:23,507
for my family.
594
00:22:24,711 --> 00:22:27,144
-Has a lot of vodka.
-Ten minutes remain
595
00:22:27,246 --> 00:22:29,213
in this round, chefs.
596
00:22:29,215 --> 00:22:30,815
[Tam] So for my cream sauce
597
00:22:30,817 --> 00:22:33,517
I'm gonna saute down
some of my pork belly,
598
00:22:33,519 --> 00:22:36,520
my kale, add some beets,
599
00:22:36,522 --> 00:22:37,955
then I'm gonna deglaze the pan
600
00:22:38,057 --> 00:22:39,724
with the tomato vodka.
601
00:22:39,726 --> 00:22:41,726
[pan sizzling]
602
00:22:41,728 --> 00:22:43,728
[Tam] Add cream,
some parmesan,
603
00:22:43,730 --> 00:22:46,030
some fresh cherry tomatoes,
604
00:22:46,032 --> 00:22:48,232
and let it reduce
all down together.
605
00:22:50,136 --> 00:22:52,403
Perfect.
606
00:22:52,405 --> 00:22:54,405
I crisp the pork belly
607
00:22:54,407 --> 00:22:57,208
just to start getting
that nice carmelization on it.
608
00:22:57,210 --> 00:23:01,345
And then I'm going to deglaz
my tomatoes with the vodka,
609
00:23:01,447 --> 00:23:03,447
and then just blend that
with some more
610
00:23:03,549 --> 00:23:05,416
fresh tomatoes.
611
00:23:05,418 --> 00:23:08,052
My background
is French fine dining.
612
00:23:08,121 --> 00:23:09,420
The restaurant
that I started at
613
00:23:09,422 --> 00:23:11,188
was a two Michelin star
restaurant.
614
00:23:11,190 --> 00:23:14,458
I also jumped around in a fe
different Michelin kitchens
615
00:23:14,527 --> 00:23:16,527
With the Michelin circuit,
616
00:23:16,529 --> 00:23:17,728
everybody's trying
to be the best,
617
00:23:17,730 --> 00:23:20,131
so you have to be the best.
618
00:23:21,134 --> 00:23:22,600
-Y'all all right?
-[Cole] Oh, yeah.
619
00:23:22,602 --> 00:23:24,602
-How you doing?
-Nervous.
620
00:23:24,604 --> 00:23:26,337
Five minutes to go, chefs.
621
00:23:26,406 --> 00:23:28,839
-[Lindsey] Five, heard.
-Five minutes.
622
00:23:28,941 --> 00:23:32,710
[Tam] I'm thinking,
this dish is really soft,
623
00:23:32,712 --> 00:23:34,412
it doesn't have
enough texture.
624
00:23:34,414 --> 00:23:37,415
So I take the kale and run
down to the deep fryer
625
00:23:37,417 --> 00:23:38,949
to make some kale chips.
626
00:23:38,951 --> 00:23:40,150
[sizzling]
627
00:23:41,421 --> 00:23:44,188
My plan with the kale
is to make a salad.
628
00:23:44,190 --> 00:23:46,557
So I'm getting
that blanching.
629
00:23:46,659 --> 00:23:48,626
I love sherry vinegar
with beets,
630
00:23:48,628 --> 00:23:51,695
so I immediately start
making just a quick
631
00:23:51,697 --> 00:23:52,830
sherry vinaigrette.
632
00:23:52,832 --> 00:23:54,098
Cole, what are you doing
over there?
633
00:23:54,100 --> 00:23:55,800
-How you feeling?
-Oh, I'm feeling good.
634
00:23:55,802 --> 00:23:57,101
-[Brooke] Yeah?
-I'm making a little
635
00:23:57,103 --> 00:23:58,235
vinaigrette over here.
636
00:23:58,304 --> 00:24:00,237
Are you bringing in
the BLT today?
637
00:24:00,306 --> 00:24:02,106
-Trying to.
-All right.
638
00:24:02,108 --> 00:24:03,307
Two minutes to go.
639
00:24:03,309 --> 00:24:06,310
[suspenseful music playing]
640
00:24:06,312 --> 00:24:08,312
I opened up the bouquet.
641
00:24:08,314 --> 00:24:11,115
There's a little bit of kal
sitting on top of
642
00:24:11,117 --> 00:24:12,650
a lot of romaine. [laughs]
643
00:24:12,718 --> 00:24:15,953
It's enough kale
to make a nice side salad.
644
00:24:15,955 --> 00:24:20,124
[suspenseful music playing]
645
00:24:20,126 --> 00:24:21,859
[Brooke] All right. Cole,
get that food on the plate.
646
00:24:21,928 --> 00:24:23,027
Cole, you got 30 seconds, man.
647
00:24:23,029 --> 00:24:24,328
[Brooke] Get it on the plate.
648
00:24:24,330 --> 00:24:26,530
The clock in the Chopped
kitchen is never your friend.
649
00:24:26,532 --> 00:24:28,499
It's nerve-racking.
650
00:24:28,501 --> 00:24:30,734
[Ted] Need this count, Chefs.
651
00:24:30,836 --> 00:24:32,736
Ten, nine, eight...
652
00:24:32,838 --> 00:24:34,038
[Justin] Oh, let's go buddy!
653
00:24:34,040 --> 00:24:37,408
[Ted] seven, six, five, four,
654
00:24:37,410 --> 00:24:40,344
three, two, one.
655
00:24:40,446 --> 00:24:41,612
-Time's up.
-[Brooke] Time's up.
656
00:24:41,614 --> 00:24:43,047
-[Justin] Nice work, guys.
-[applause]
657
00:24:45,718 --> 00:24:48,052
Can I have some more
vodka now?
658
00:24:48,054 --> 00:24:49,954
I'm really nervous. I'm like,
659
00:24:50,055 --> 00:24:53,691
"Did I just give them
a bowl of breakfast grits?"
660
00:24:53,693 --> 00:24:54,859
-Woo!
-What'd you got?
661
00:24:54,927 --> 00:24:56,227
-I mean, it's...
-[Cole] Oh, looks great.
662
00:24:56,229 --> 00:24:57,661
pasta and salad.
663
00:24:57,697 --> 00:25:00,898
This kitchen is very intense,
but I'm proud of it.
664
00:25:00,900 --> 00:25:02,399
I'm confident
that I'll make it
665
00:25:02,401 --> 00:25:03,501
to the dessert round.
666
00:25:04,737 --> 00:25:07,238
[suspenseful music playing]
667
00:25:10,209 --> 00:25:13,811
Chefs, in the entree basket,
you got pork belly,
668
00:25:13,813 --> 00:25:16,514
a lettuce bouquet,
tomato vodka,
669
00:25:16,516 --> 00:25:18,749
and beets.
670
00:25:18,818 --> 00:25:20,017
Chef Tam, you're up first.
671
00:25:20,019 --> 00:25:22,653
I have a cheddar kale grit
672
00:25:22,755 --> 00:25:27,258
with a tomato vodka beet cream
topped with a fried kale chip
673
00:25:27,326 --> 00:25:28,859
and crispy pork belly.
674
00:25:28,928 --> 00:25:31,362
What kind of food do you serve
at your restaurant?
675
00:25:31,463 --> 00:25:34,932
So I every day
make shrimp and grits,
676
00:25:35,034 --> 00:25:36,700
Cajun soul food is my thing.
677
00:25:36,702 --> 00:25:39,603
Muddy mac and cheese
is our number one selling side
678
00:25:39,605 --> 00:25:41,839
and we only let the people
with mac and cheese arms
679
00:25:41,908 --> 00:25:43,307
make the mac and cheese.
680
00:25:43,309 --> 00:25:44,441
What does that mean
mac and cheese arm?
681
00:25:44,543 --> 00:25:47,111
Never trust
a skinny cook ever.
682
00:25:47,113 --> 00:25:49,513
-[Brooke] Mac and cheese arms?
-Yeah, mac and cheese arms.
683
00:25:49,515 --> 00:25:51,649
Grandma arms,
cafeteria lady arms,
684
00:25:51,750 --> 00:25:52,750
however you need it.
685
00:25:52,818 --> 00:25:54,051
[laughs]
686
00:25:54,053 --> 00:25:56,186
Let's start with flavor
because the flavor I like...
687
00:25:56,188 --> 00:25:57,521
I like it a lot.
688
00:25:57,523 --> 00:25:59,223
I think your tomato sauce
is good.
689
00:25:59,225 --> 00:26:00,858
There's plenty of cheese
in the polenta,
690
00:26:00,960 --> 00:26:01,959
they taste good.
691
00:26:01,961 --> 00:26:04,194
I just feel like
there was one tomato in here
692
00:26:04,196 --> 00:26:06,430
that just needed
to be plated differently.
693
00:26:06,432 --> 00:26:08,198
-Okay.
-Because there's too much
694
00:26:08,200 --> 00:26:09,333
sauce, too many...
695
00:26:09,402 --> 00:26:10,567
Too much polenta
and there's not enough
696
00:26:10,603 --> 00:26:12,603
of the other substances
that were in that basket.
697
00:26:12,605 --> 00:26:13,737
-Yes, sir.
-Yeah, I agree.
698
00:26:13,806 --> 00:26:16,040
It's kind of
a big bowl of soft.
699
00:26:16,042 --> 00:26:17,808
I got two of these tomatoes
700
00:26:17,810 --> 00:26:19,109
and that was
kind of a highlight
701
00:26:19,111 --> 00:26:22,046
because I felt like
I needed that fresh acidity.
702
00:26:22,147 --> 00:26:24,848
And although it has
all the elements of a BLT,
703
00:26:24,917 --> 00:26:27,051
I don't get a lot of smoke
from that pork belly,
704
00:26:27,119 --> 00:26:29,253
so it doesn't really read
like bacon to me.
705
00:26:29,321 --> 00:26:30,554
Got you. Yes, Chef.
706
00:26:30,623 --> 00:26:32,323
Although I don't have
macaroni arms,
707
00:26:32,325 --> 00:26:33,524
I do have a... One of a...
708
00:26:33,526 --> 00:26:36,126
A soul food restaurant
and I mean it did remind me
709
00:26:36,128 --> 00:26:37,561
of shrimp and grits,
which sometimes
710
00:26:37,630 --> 00:26:40,230
is a big bowl of soft
which I was kind of okay with.
711
00:26:40,232 --> 00:26:41,999
And the crispy fried
kale chips on top
712
00:26:42,001 --> 00:26:43,500
were my favorite part.
713
00:26:43,502 --> 00:26:45,803
That was the texture
and the salt that I needed.
714
00:26:45,805 --> 00:26:47,104
So I thought it was a...
it was a...
715
00:26:47,106 --> 00:26:49,807
-it was a good dish.
-Thank you.
716
00:26:49,809 --> 00:26:51,041
Thank you, Chef Tam.
717
00:26:51,143 --> 00:26:52,509
Next up is Chef Cole.
718
00:26:52,511 --> 00:26:55,112
I just did
a seared pork belly,
719
00:26:55,114 --> 00:26:57,748
kale, beet, tomato salad
on the side
720
00:26:57,816 --> 00:26:59,316
and then I used
the tomato vodka
721
00:26:59,318 --> 00:27:00,818
as a tomato sauce.
722
00:27:05,024 --> 00:27:06,457
It's a beautiful plate of food
723
00:27:06,525 --> 00:27:08,826
and, you know, the acidity
and everything in the salad
724
00:27:08,828 --> 00:27:10,060
I thought was delicious.
725
00:27:10,129 --> 00:27:13,030
I'm personally not generally
a fan of raw beets
726
00:27:13,032 --> 00:27:14,531
and you made me like these.
727
00:27:14,533 --> 00:27:15,933
I thought they were delicious.
728
00:27:16,002 --> 00:27:19,303
The texture of your...
of your pork belly is great.
729
00:27:19,305 --> 00:27:20,504
I just want salt.
730
00:27:21,941 --> 00:27:24,508
This pork belly, you
seared it beautifully,
731
00:27:24,510 --> 00:27:26,310
but it needed to be glazed
or something.
732
00:27:26,312 --> 00:27:28,312
It needed something
to go along with it.
733
00:27:28,314 --> 00:27:30,047
You know the pork belly,
it really... It...
734
00:27:30,115 --> 00:27:31,949
The crispiness was amazing,
but it just...
735
00:27:32,018 --> 00:27:33,317
Other than that,
it was just fat
736
00:27:33,319 --> 00:27:35,019
that coated my mouth.
I didn't get any salt,
737
00:27:35,021 --> 00:27:37,921
just very, very
under seasoned, so...
738
00:27:37,923 --> 00:27:39,456
-Thank you.
-Thank you, Chef Cole.
739
00:27:39,558 --> 00:27:40,924
Finally, Chef Lindsey.
740
00:27:40,926 --> 00:27:43,727
Well, I made for you
vodka sauce orecchiette
741
00:27:43,729 --> 00:27:47,197
with some pork belly
and a side salad with kale,
742
00:27:47,199 --> 00:27:49,199
raw shredded beets
743
00:27:49,201 --> 00:27:51,635
as well as some fresh tomatoes
in there as well.
744
00:27:58,511 --> 00:27:59,710
The salad is delicious.
745
00:27:59,712 --> 00:28:01,145
The vinaigrette is delicious.
746
00:28:01,213 --> 00:28:02,846
The BLT theme
was well respected,
747
00:28:02,915 --> 00:28:04,848
but you made me
a little appetizer salad
748
00:28:04,950 --> 00:28:07,051
and you made me
a bowl of pasta.
749
00:28:07,086 --> 00:28:09,219
So that, to me,
is a bit of a disconnect.
750
00:28:09,221 --> 00:28:10,888
These aren't talking
to each other.
751
00:28:10,890 --> 00:28:12,656
-They're not unified.
-Okay.
752
00:28:12,725 --> 00:28:15,125
The pasta and the sauce
that I got on top of that
753
00:28:15,127 --> 00:28:17,327
I really enjoyed that flavor.
I thought it was developed.
754
00:28:17,329 --> 00:28:18,562
I thought there was porkiness.
755
00:28:18,664 --> 00:28:20,230
I thought there was salt
in the sauce,
756
00:28:20,232 --> 00:28:22,032
but I would've loved
to have that sauce
757
00:28:22,134 --> 00:28:25,135
mixed throughout and just...
and just very evenly coated.
758
00:28:25,237 --> 00:28:26,436
I agree.
759
00:28:26,505 --> 00:28:28,539
I wholeheartedly feel like
you should've tossed the pasta
760
00:28:28,607 --> 00:28:29,740
with the sauce,
761
00:28:29,742 --> 00:28:32,843
especially since this sauce
has so much flavor.
762
00:28:32,945 --> 00:28:34,044
Hmm, thanks.
763
00:28:34,146 --> 00:28:35,813
-Chef Lindsey, thank you.
-Thank you so much.
764
00:28:35,815 --> 00:28:36,947
Appreciate it.
765
00:28:38,317 --> 00:28:39,650
Woo.
766
00:28:39,718 --> 00:28:42,820
I totally should've tossed
the pasta.
767
00:28:42,822 --> 00:28:44,588
[laughs] I feel like
people are gonna be teasing me
768
00:28:44,590 --> 00:28:45,923
about that.
769
00:28:45,925 --> 00:28:47,257
But I love sweets.
770
00:28:47,359 --> 00:28:49,126
If I move on
to the dessert round,
771
00:28:49,128 --> 00:28:52,563
I'm going home
with the $10,000 for sure.
772
00:28:52,598 --> 00:28:54,765
I'm feeling like
this might be the round
773
00:28:54,833 --> 00:28:56,200
that I get chopped.
774
00:28:56,202 --> 00:28:59,036
I had a big bowl of soft
according to the judges
775
00:28:59,138 --> 00:29:03,207
and I'm kind of nervous
about that.
776
00:29:03,209 --> 00:29:06,310
[suspenseful music playing]
777
00:29:08,948 --> 00:29:10,314
[clock-ticking]
778
00:29:11,250 --> 00:29:13,517
[suspenseful music playing]
779
00:29:15,654 --> 00:29:19,156
So whose dish
is on the chopping block?
780
00:29:28,501 --> 00:29:30,400
Chef Cole,
you've been chopped.
781
00:29:30,402 --> 00:29:31,935
Judges.
782
00:29:32,004 --> 00:29:34,204
Chef Cole,
we actually all really loved
783
00:29:34,206 --> 00:29:37,808
your shaved raw beet salad,
but your pork belly
784
00:29:37,810 --> 00:29:40,344
really suffered from
a complete lack of seasoning
785
00:29:40,412 --> 00:29:43,947
and needed salt
and so we had to chop you.
786
00:29:44,016 --> 00:29:45,215
Thank you.
787
00:29:45,217 --> 00:29:47,851
We appreciate you
being here, Cole.
788
00:29:47,953 --> 00:29:49,219
I agree with the judges.
789
00:29:49,221 --> 00:29:50,687
I should've known
to season it.
790
00:29:50,689 --> 00:29:52,823
But it's like they say,
you never really lose,
791
00:29:52,825 --> 00:29:55,058
you just either win
or you learn, so...
792
00:29:57,930 --> 00:30:01,165
Chef Tam, Chef Lindsey,
last baskets are right here.
793
00:30:03,135 --> 00:30:04,401
See what's in there.
794
00:30:06,205 --> 00:30:08,005
All right.
795
00:30:08,007 --> 00:30:09,640
[Ted] BLT for dessert?
796
00:30:09,741 --> 00:30:10,841
You know it.
797
00:30:10,943 --> 00:30:12,709
You've got bacon grease.
798
00:30:12,711 --> 00:30:14,912
Bacon grease. [laughs]
799
00:30:14,914 --> 00:30:16,313
Hilarious.
800
00:30:16,315 --> 00:30:18,315
[Ted] Lettuce-flavored
ice cream.
801
00:30:18,317 --> 00:30:21,552
What the heck is this?
802
00:30:21,620 --> 00:30:23,520
-Got some...
-[Ted] Roasted tomatoes.
803
00:30:23,522 --> 00:30:25,556
[Lindsey]
Some roasted tomatoes.
804
00:30:25,624 --> 00:30:27,224
[Ted] And strawberry
milk powder.
805
00:30:27,226 --> 00:30:28,926
Ooh, goodness.
806
00:30:33,065 --> 00:30:36,800
Thirty minutes to make
something incredible.
807
00:30:36,802 --> 00:30:38,101
Clock starts now.
808
00:30:38,103 --> 00:30:39,536
[Justin] All right.
Here we go.
809
00:30:39,638 --> 00:30:41,038
-[Justin] Good luck, guys.
-I am ready...
810
00:30:41,040 --> 00:30:42,406
-I am ready for dessert.
-Hmm.
811
00:30:42,408 --> 00:30:43,707
I'll come back for the sugar.
812
00:30:45,544 --> 00:30:47,711
Well, Judges, I think
this BLT dessert basket
813
00:30:47,713 --> 00:30:49,346
is pretty brilliant,
don't you?
814
00:30:49,415 --> 00:30:51,949
It's a brilliant puzzle.
Let's put it that way, Ted.
815
00:30:51,951 --> 00:30:53,450
I think if you took
those tomatoes
816
00:30:53,519 --> 00:30:54,818
with strawberry powder
and try to make
817
00:30:54,820 --> 00:30:56,119
-something with that.
-[Brooke] Yeah,
818
00:30:56,121 --> 00:30:57,621
I feel like
that strawberry milk powder
819
00:30:57,623 --> 00:30:59,423
could go a couple
of different ways.
820
00:30:59,425 --> 00:31:02,259
It could enhance the tomato
and sort of make
821
00:31:02,328 --> 00:31:04,127
a really beautiful tomato jam.
822
00:31:04,129 --> 00:31:06,129
[Justin] And they still have
to cook with bacon grease.
823
00:31:06,131 --> 00:31:09,833
Yes. I'm expecting some
actual baked desserts here
824
00:31:09,935 --> 00:31:11,935
because I think that
that's the best direction
825
00:31:11,937 --> 00:31:13,403
to go with that bacon fat.
826
00:31:16,408 --> 00:31:17,841
Bacon grease.
827
00:31:17,943 --> 00:31:20,210
This is not an unfamiliar
product to me.
828
00:31:20,212 --> 00:31:24,815
And I think it's pretty
Americana to do a doughnut.
829
00:31:24,817 --> 00:31:28,452
So I'm going to do
a tomato bacon jam
830
00:31:28,520 --> 00:31:30,554
and bacon grease cruller
831
00:31:30,623 --> 00:31:34,057
with a basil
lettuce ice cream.
832
00:31:34,059 --> 00:31:36,260
I think I have a chance
at winning this round
833
00:31:36,361 --> 00:31:39,529
because I used to work
as a pastry chef.
834
00:31:39,531 --> 00:31:42,733
So I understand dessert.
835
00:31:42,801 --> 00:31:45,369
[upbeat music playing]
836
00:31:45,371 --> 00:31:48,639
I'm nervous as a basket case.
837
00:31:48,740 --> 00:31:51,608
I've got to make a BLT-themed
dessert out of this basket?
838
00:31:51,610 --> 00:31:53,210
Really?
839
00:31:53,212 --> 00:31:55,045
But I make a peach cobbler
French toast
840
00:31:55,047 --> 00:31:56,113
at my restaurant,
841
00:31:56,115 --> 00:31:58,415
so I'm thinking I may as wel
842
00:31:58,417 --> 00:32:01,018
make stuffed French toast BL
843
00:32:01,020 --> 00:32:03,620
with candied bacon sprinkles
844
00:32:03,622 --> 00:32:06,590
So for the filling,
I use my roasted tomatoes,
845
00:32:06,592 --> 00:32:08,759
strawberry,
strawberry preserves,
846
00:32:08,827 --> 00:32:12,629
strawberry milk powder,
and sugar.
847
00:32:12,631 --> 00:32:15,499
It is so crazy.
848
00:32:15,501 --> 00:32:20,437
I am one victory away
from $10,000.
849
00:32:20,539 --> 00:32:24,007
I just wanna prove
what tenacity looks like.
850
00:32:24,009 --> 00:32:26,009
If you open the dictionary,
851
00:32:26,011 --> 00:32:29,346
I want you to see my face
next to that word.
852
00:32:29,448 --> 00:32:31,114
Twenty minutes left
on that clock.
853
00:32:31,116 --> 00:32:34,952
[upbeat music playing]
854
00:32:35,053 --> 00:32:36,353
Hmm.
855
00:32:36,422 --> 00:32:40,123
The lettuce ice cream
is really gritty.
856
00:32:40,125 --> 00:32:41,358
Oh, my God.
857
00:32:41,460 --> 00:32:43,160
-[Tam] It's horrible?
-[Lindsey] Yeah.
858
00:32:43,228 --> 00:32:44,528
Oh. [Tam laughs]
859
00:32:44,530 --> 00:32:46,663
[Lindsey] I need to change
the texture
860
00:32:46,699 --> 00:32:48,398
and I get my egg yolks
in there,
861
00:32:48,400 --> 00:32:51,401
put some more cream,
I get it in the machine.
862
00:32:51,403 --> 00:32:52,502
Okay.
863
00:32:52,504 --> 00:32:54,104
So we're gonna go
to production.
864
00:32:54,106 --> 00:32:56,506
And then my plan
for the roasted tomato
865
00:32:56,508 --> 00:32:58,709
is to cook them down
into a sauce,
866
00:32:58,711 --> 00:33:00,711
add some sugar,
some maple syrup,
867
00:33:00,713 --> 00:33:03,714
and make a glaze
for my crullers.
868
00:33:03,716 --> 00:33:07,751
I'm playing for my awesome
husband and my kids.
869
00:33:07,820 --> 00:33:11,054
I want my family to see
that mom is a go-getter,
870
00:33:11,056 --> 00:33:15,058
and so this one would be
really cool to bring home.
871
00:33:15,060 --> 00:33:18,261
Fifteen minutes on the clock.
You're half way in.
872
00:33:18,330 --> 00:33:19,763
Fifteen minutes
left on the clock,
873
00:33:19,798 --> 00:33:21,498
I'm like, oh, my gosh.
874
00:33:21,500 --> 00:33:23,200
I need to go ahead
and get this bread
875
00:33:23,202 --> 00:33:24,735
soaked in the egg.
876
00:33:24,836 --> 00:33:27,537
I cook it off
in the bacon grease.
877
00:33:27,639 --> 00:33:28,605
So for the sauce,
878
00:33:28,740 --> 00:33:30,540
I'm using
the roasted tomatoes,
879
00:33:30,609 --> 00:33:34,511
strawberries, sugar,
bourbon, and bacon fat.
880
00:33:34,513 --> 00:33:36,713
And then a good BLT
is gonna need
881
00:33:36,715 --> 00:33:39,116
some candied bacon.
882
00:33:39,118 --> 00:33:41,318
It would mean
everything to me
883
00:33:41,320 --> 00:33:42,953
to be the next
Chopped Champion.
884
00:33:42,955 --> 00:33:44,554
My son is my biggest
supporter.
885
00:33:44,623 --> 00:33:46,823
I wanna win to show him
886
00:33:46,825 --> 00:33:49,426
that you could do anything
you put your mind to.
887
00:33:51,530 --> 00:33:53,964
Chef's,
10 minutes on the clock.
888
00:33:53,966 --> 00:33:55,298
[suspenseful music playing]
889
00:33:55,300 --> 00:33:57,300
My plan is
to put these crullers
890
00:33:57,302 --> 00:33:59,636
into the fryer
with the parchment paper.
891
00:33:59,705 --> 00:34:01,638
What are you gonna do?
Are you gonna fry those?
892
00:34:01,707 --> 00:34:03,106
I'm gonna fry them.
I'm dropping them in
893
00:34:03,108 --> 00:34:04,441
-right now.
-[Marc] Oh, okay.
894
00:34:04,510 --> 00:34:05,942
-[Marc] Okay.
-Yes, here we go.
895
00:34:07,646 --> 00:34:09,246
I've never seen anybody
fry on...
896
00:34:09,314 --> 00:34:10,614
-[Justin] On the paper.
-the parchment.
897
00:34:10,616 --> 00:34:11,615
-You?
-[Justin] On the paper.
898
00:34:11,617 --> 00:34:13,250
I just learned
something today.
899
00:34:13,318 --> 00:34:15,318
[suspenseful music playing]
900
00:34:17,856 --> 00:34:19,456
What the hell?
901
00:34:19,558 --> 00:34:20,924
I tasted the lettuce
ice cream
902
00:34:20,926 --> 00:34:24,327
and it was like
a whole can of oh no.
903
00:34:24,329 --> 00:34:26,430
And I don't know
what I'm gonna do.
904
00:34:26,432 --> 00:34:27,964
What is in there?
905
00:34:28,000 --> 00:34:29,232
Then it comes to me,
906
00:34:29,334 --> 00:34:31,701
may as well make
a lettuce whip cream.
907
00:34:31,703 --> 00:34:34,738
So I add heavy whipping
cream, sugar, bourbon,
908
00:34:34,807 --> 00:34:36,740
and the lettuce ice cream.
909
00:34:37,776 --> 00:34:39,743
All right. Chef's,
five minutes on the clock.
910
00:34:39,845 --> 00:34:41,211
[Tam] Oh, my goodness.
911
00:34:41,213 --> 00:34:42,411
[upbeat music playing]
912
00:34:42,413 --> 00:34:44,014
I'm grabbing the ice cream
out of the machine.
913
00:34:44,016 --> 00:34:45,916
And then I take a taste of it.
914
00:34:45,918 --> 00:34:48,518
Ugh, to my horror,
915
00:34:48,520 --> 00:34:52,222
I don't think this ice cream
is sweet enough really.
916
00:34:52,224 --> 00:34:53,824
Lindsey,
just tasted her ice cream
917
00:34:53,826 --> 00:34:55,525
and it looks as though
she feels that
918
00:34:55,527 --> 00:34:56,993
it's not sweet enough.
919
00:34:56,995 --> 00:34:58,161
This is coming down
to the wire.
920
00:34:58,163 --> 00:35:00,063
I mean, we need all
four ingredients on the plate,
921
00:35:00,065 --> 00:35:01,598
I can feel like
they're neck and neck.
922
00:35:01,600 --> 00:35:03,900
This definitely needs
a little more love.
923
00:35:03,902 --> 00:35:07,304
This could be
the $10,000 right here.
924
00:35:07,306 --> 00:35:09,639
[suspenseful music playing]
925
00:35:09,741 --> 00:35:10,841
[clock-ticking]
926
00:35:11,810 --> 00:35:14,044
[suspenseful music playing]
927
00:35:17,316 --> 00:35:19,616
My nerves are a wreck.
928
00:35:19,618 --> 00:35:22,219
I'm just gonna do
something else on there.
929
00:35:22,221 --> 00:35:25,122
My ice cream
has no sweetness in it.
930
00:35:26,925 --> 00:35:29,126
What about this?
931
00:35:29,128 --> 00:35:32,462
Why not use the strawberry
milk powder.
932
00:35:32,564 --> 00:35:35,265
I'm kind of Hail Mary-ing
at this point.
933
00:35:35,333 --> 00:35:36,533
I'm doing it.
934
00:35:36,602 --> 00:35:38,201
Two minute warning, Chefs.
935
00:35:43,008 --> 00:35:45,108
The pressure, oh my goodness
936
00:35:45,110 --> 00:35:49,112
That 30 minutes feels like
you're literally being bullied
937
00:35:49,114 --> 00:35:50,313
on a playground.
938
00:35:50,315 --> 00:35:51,548
[Justin] Tam,
you're looking real cool
939
00:35:51,650 --> 00:35:53,016
and collected down there,
you feel good?
940
00:35:53,018 --> 00:35:54,618
I'm not cool and collected
trust me.
941
00:35:54,620 --> 00:35:56,119
[Justin laughs]
942
00:35:56,121 --> 00:35:57,420
[suspenseful music playing]
943
00:35:57,422 --> 00:35:58,622
[Ted] All right Chefs,
final seconds
944
00:35:58,624 --> 00:36:00,190
of the final round.
945
00:36:00,192 --> 00:36:01,324
-Ten...
-Every ingredient
946
00:36:01,326 --> 00:36:03,860
on the plate?
[Ted] nine, eight, seven,
947
00:36:03,929 --> 00:36:06,963
six, five, four,
948
00:36:07,032 --> 00:36:09,900
three, two, one.
949
00:36:09,902 --> 00:36:11,101
Time's up.
950
00:36:11,103 --> 00:36:14,437
-[applause]
-[Ted] Nice job, Chefs.
951
00:36:14,506 --> 00:36:16,473
Oh, man I didn't think
I was gonna make it.
952
00:36:16,475 --> 00:36:17,707
[laughs] You know.
953
00:36:17,709 --> 00:36:19,109
[suspenseful music playing]
954
00:36:19,111 --> 00:36:21,211
I think that I pulled off
a really good dish
955
00:36:21,213 --> 00:36:23,947
making a BLT French toast,
956
00:36:24,049 --> 00:36:25,448
nobody's probably
ever heard of
957
00:36:25,550 --> 00:36:27,717
and I think I would be
so crushed
958
00:36:27,719 --> 00:36:30,320
to get this far and lose.
959
00:36:30,322 --> 00:36:31,521
That was wild.
960
00:36:31,523 --> 00:36:33,156
I was struggling
with the ice cream.
961
00:36:33,258 --> 00:36:35,325
It just didn't have
enough sugar in it.
962
00:36:35,427 --> 00:36:37,227
I'm definitely
feeling nervous.
963
00:36:37,229 --> 00:36:39,462
Everything is riding
on this round.
964
00:36:39,564 --> 00:36:41,097
[dramatic music playing]
965
00:36:41,099 --> 00:36:42,899
Chef Lindsey, Chef Tam,
966
00:36:42,901 --> 00:36:45,602
the dessert round saw you
flaunting your talent
967
00:36:45,604 --> 00:36:49,172
with bacon grease,
lettuce-flavored ice cream,
968
00:36:49,174 --> 00:36:52,943
roasted tomatoes,
and strawberry milk powder.
969
00:36:52,945 --> 00:36:54,844
All right.
Chef Lindsey, you're up first.
970
00:36:54,913 --> 00:36:56,947
All right. So I made a cruller
971
00:36:57,048 --> 00:36:59,115
with a tomato bacon jam.
972
00:36:59,117 --> 00:37:02,352
And a lettuce basil
strawberry milk dip
973
00:37:02,421 --> 00:37:03,820
for your doughnut.
974
00:37:10,229 --> 00:37:12,562
Conceptually it was...
it was a super fun dish.
975
00:37:12,664 --> 00:37:14,631
That strawberry powder
I think really masked
976
00:37:14,633 --> 00:37:16,032
that lettuce ice cream for me.
977
00:37:16,134 --> 00:37:17,100
So I actually
really like this.
978
00:37:17,102 --> 00:37:18,401
I mean, if...
I thought you could put
979
00:37:18,403 --> 00:37:19,803
some whip cream on top
and give it a straw
980
00:37:19,805 --> 00:37:21,571
and it was like
a nice little milkshake.
981
00:37:21,573 --> 00:37:23,039
Thank you.
982
00:37:23,041 --> 00:37:24,708
Lettuce ice cream, tomato jam,
983
00:37:24,710 --> 00:37:27,110
bacon in the tomato jam,
I mean it's all the elements
984
00:37:27,112 --> 00:37:28,912
that I want in a BLT.
985
00:37:28,914 --> 00:37:32,415
The cruller is where
I'm having my issues,
986
00:37:32,417 --> 00:37:35,051
well, the outside of it
is, like, light and crispy.
987
00:37:35,053 --> 00:37:36,419
-[Lindsey] Mmm-hmm.
-The inside of it
988
00:37:36,421 --> 00:37:38,755
is totally undercooked
it's like raw dough
989
00:37:38,824 --> 00:37:40,523
-at the middle.
-That's unfortunate.
990
00:37:40,525 --> 00:37:42,025
Yeah,
'cause it's definitely...
991
00:37:42,027 --> 00:37:45,028
I mean where it's thinner,
it's almost okay but in...
992
00:37:45,030 --> 00:37:48,498
The inside is very...
It's just... It's just raw.
993
00:37:48,500 --> 00:37:50,634
Yeah. But every component
on this plate
994
00:37:50,702 --> 00:37:52,235
really tasted good.
995
00:37:52,304 --> 00:37:55,939
It's literally just a matter
of cooking that dough further.
996
00:37:55,941 --> 00:37:59,209
[Ted] Thank you, Chef Lindsey.
Next up to Chef Tam.
997
00:37:59,211 --> 00:38:02,812
I made for you
a stuffed French toast BLT
998
00:38:02,814 --> 00:38:06,216
with a lettuce cream
and candied bacon.
999
00:38:06,218 --> 00:38:10,820
[suspenseful music playing]
1000
00:38:10,822 --> 00:38:12,656
I love the candied bacon,
1001
00:38:12,724 --> 00:38:14,658
the jam you made
on top here is good,
1002
00:38:14,726 --> 00:38:16,626
the strawberries
and the tomatoes.
1003
00:38:16,628 --> 00:38:20,330
I thought it was great.
Thank you, Chef.
1004
00:38:20,332 --> 00:38:22,999
I don't taste the bitterness
of that ice cream.
1005
00:38:23,001 --> 00:38:25,101
I think the candied bacon
is lovely.
1006
00:38:25,103 --> 00:38:26,169
I love the cream
cheese filling
1007
00:38:26,204 --> 00:38:28,305
and that strawberry
mixed with the tomato jam.
1008
00:38:28,307 --> 00:38:29,839
I really,
really love this dessert.
1009
00:38:29,941 --> 00:38:30,840
-So...
-Thank you, Chef.
1010
00:38:30,876 --> 00:38:32,074
[Justin] nice work.
1011
00:38:32,076 --> 00:38:34,311
I felt like there was
some great flavors in here,
1012
00:38:34,313 --> 00:38:37,514
but for me
the cream is way too sweet.
1013
00:38:37,516 --> 00:38:38,648
Okay.
1014
00:38:38,750 --> 00:38:40,050
Especially
when you're pairing it
1015
00:38:40,052 --> 00:38:41,518
with all the candied stuff.
1016
00:38:41,520 --> 00:38:43,853
I just feel like you could've
tamed the sweetness level
1017
00:38:43,955 --> 00:38:46,423
-on this entire plate.
-Okay.
1018
00:38:46,425 --> 00:38:47,924
Chef Tam, thank you.
1019
00:38:47,926 --> 00:38:50,226
Final deliberation
happens now.
1020
00:38:50,228 --> 00:38:55,298
[suspenseful music playing]
1021
00:38:55,300 --> 00:38:57,734
Judges,
bacon, lettuce, tomato,
1022
00:38:57,836 --> 00:39:00,704
did it all add up
to memorable meals?
1023
00:39:00,706 --> 00:39:02,038
Well, Tam came out
of the gates swinging
1024
00:39:02,107 --> 00:39:05,308
with that huge ball
of fried mac and cheese.
1025
00:39:05,310 --> 00:39:06,743
The soccer ball
of mac and cheese?
1026
00:39:06,812 --> 00:39:09,913
We were completely blown away
when she went into the fryer
1027
00:39:09,915 --> 00:39:11,348
like that dish worked.
1028
00:39:11,449 --> 00:39:13,616
It was probably one
of the best dishes of the day.
1029
00:39:13,618 --> 00:39:14,751
[Justin]
But you can really tell
1030
00:39:14,820 --> 00:39:16,519
that the lettuce
was an afterthought.
1031
00:39:16,521 --> 00:39:19,155
I like the way that Lindsey
executed her lettuce wrap.
1032
00:39:19,224 --> 00:39:20,790
That lettuce formed
a nice little cup.
1033
00:39:20,792 --> 00:39:22,425
The bacon flavor
really came out
1034
00:39:22,427 --> 00:39:24,060
that she mixed
with that chorizo.
1035
00:39:24,062 --> 00:39:26,329
Well, Lindsey made that
pureed mac and cheese sauce,
1036
00:39:26,331 --> 00:39:28,198
I didn't think
it was very good at all.
1037
00:39:28,200 --> 00:39:30,800
And then when you look at
Lindsey's main course,
1038
00:39:30,802 --> 00:39:33,103
she didn't mix the sauce
with the pasta.
1039
00:39:33,105 --> 00:39:34,404
I totally agree.
1040
00:39:34,406 --> 00:39:36,339
But I also feel like
Lindsey gave us
1041
00:39:36,408 --> 00:39:39,109
some of the best flavors
of the day.
1042
00:39:39,111 --> 00:39:41,478
Lindsey's salad
was light and refreshing,
1043
00:39:41,480 --> 00:39:44,047
I also feel like there were
some really delicious flavors
1044
00:39:44,049 --> 00:39:45,315
-in that vodka sauce.
-Oh, yeah,
1045
00:39:45,317 --> 00:39:46,750
it punched
and if it coated that pasta...
1046
00:39:46,818 --> 00:39:48,118
-correctly...
-Yeah.
1047
00:39:48,120 --> 00:39:49,152
It could have been a home run.
1048
00:39:49,221 --> 00:39:50,153
Yeah.
1049
00:39:50,255 --> 00:39:51,221
And I think the main course
1050
00:39:51,223 --> 00:39:53,056
on Tam's side
as well suffered.
1051
00:39:53,125 --> 00:39:55,225
It's a lot of soft food
on one plate.
1052
00:39:55,227 --> 00:39:56,326
There needs to be more tomato,
1053
00:39:56,328 --> 00:39:59,629
and more of the greens
from the basket in there.
1054
00:39:59,631 --> 00:40:00,764
It was a little soft, I mean,
1055
00:40:00,832 --> 00:40:02,699
the flavors
that she was able to develop
1056
00:40:02,701 --> 00:40:05,635
I thought were pretty stellar.
1057
00:40:05,737 --> 00:40:08,037
-We have a decision.
-Excellent.
1058
00:40:11,243 --> 00:40:14,411
[suspenseful music playing]
1059
00:40:14,413 --> 00:40:17,213
Winning to me right now
would mean the world.
1060
00:40:17,215 --> 00:40:19,416
I could literally show my so
1061
00:40:19,418 --> 00:40:22,519
that you could do
anything you put your mind to.
1062
00:40:22,521 --> 00:40:24,621
[suspenseful music playing]
1063
00:40:24,623 --> 00:40:27,524
I am so close
to winning this thing.
1064
00:40:27,526 --> 00:40:29,025
I want it so badly.
1065
00:40:29,027 --> 00:40:32,162
I can't wait to celebrate.
1066
00:40:32,230 --> 00:40:35,598
So whose dish
is on the chopping block?
1067
00:40:35,600 --> 00:40:38,635
[suspenseful music playing]
1068
00:40:45,744 --> 00:40:47,911
[Ted] Chef Lindsey,
you've been chopped.
1069
00:40:47,913 --> 00:40:49,145
Judges.
1070
00:40:49,247 --> 00:40:50,814
Chef Lindsey,
you really did a great job
1071
00:40:50,816 --> 00:40:52,148
developing some flavors.
1072
00:40:52,217 --> 00:40:54,918
But in the first round,
you've made that sauce
1073
00:40:54,920 --> 00:40:57,320
with the mac and cheese
and it just wasn't
1074
00:40:57,322 --> 00:40:58,955
what a crema would've done
for that dish,
1075
00:40:58,957 --> 00:41:00,423
it didn't lighten it up.
1076
00:41:00,425 --> 00:41:02,459
In the main course,
you didn't mix the sauce
1077
00:41:02,527 --> 00:41:03,626
with the pasta.
1078
00:41:03,628 --> 00:41:05,328
And then in the dessert,
1079
00:41:05,330 --> 00:41:06,429
unfortunately
your pate a choux
1080
00:41:06,431 --> 00:41:07,664
did not really cook
all the way through.
1081
00:41:07,732 --> 00:41:10,633
-And so we had to chop you.
-Thank you so much.
1082
00:41:10,735 --> 00:41:12,135
Appreciate it.
1083
00:41:14,139 --> 00:41:15,305
Thank you.
1084
00:41:15,307 --> 00:41:17,140
The hardest part
about being chopped
1085
00:41:17,209 --> 00:41:19,042
is being chopped
in the third round.
1086
00:41:19,110 --> 00:41:21,010
I was so close. Thanks, Ted.
1087
00:41:21,012 --> 00:41:22,412
So much fun.
Glad to meet you too.
1088
00:41:22,414 --> 00:41:24,714
Thank You.
1089
00:41:24,716 --> 00:41:29,118
That means Chef Tam Patterson,
you are the Chopped Champio.
1090
00:41:29,120 --> 00:41:30,253
Woo!
1091
00:41:30,255 --> 00:41:34,157
You have conquered
our very difficult BLT battle
1092
00:41:34,259 --> 00:41:36,526
and you're going home
with $10,000.
1093
00:41:36,528 --> 00:41:38,061
-Congratulations.
-Thank you.
1094
00:41:38,063 --> 00:41:39,929
-[cheers and applause]
-[Justin] Congrats Chef.
1095
00:41:39,931 --> 00:41:41,331
-[Brooke] Congrats.
-Thank you. Thank you.
1096
00:41:41,333 --> 00:41:42,298
Thank you.
1097
00:41:42,300 --> 00:41:44,334
I cannot wait to share this
with my son.
1098
00:41:44,436 --> 00:41:47,804
I didn't just come to Choppe
I came to Chopped
1099
00:41:47,806 --> 00:41:49,405
-and kicked tail.
-[Brooke] Yeah, you did.
1100
00:41:49,407 --> 00:41:50,807
-That's amazing.
-[Justin] Yes, you did.
1101
00:41:50,809 --> 00:41:53,042
Yes, you did.
It feels amazing to win this.
1102
00:41:53,044 --> 00:41:55,211
-Thank you so much.
-Great job. Great job.
1103
00:41:55,213 --> 00:41:58,548
Where's my mic,
so I can drop it, boom.
1104
00:41:58,650 --> 00:42:00,250
Chopped Champion.