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00:00:00,967 --> 00:00:02,200
[woman 1] I am lady luck.
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[woman 2] I make my own luck.
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[man] I'm gonna gamble
every single chance I get.
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[man 2] Let's go!
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Welcome to
Chopped: Casino Royale.
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These 16 chefs are all in.
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A giant jackpot...
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Ooo, baby.
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...adrenaline
through the roof.
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[all] Oh!
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This is truly an ingredient
I would not know
what to do with.
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[Ted] Don't like
an ingredient,
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spin the roulette wheel.
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[woman 1] Boom! Yeah, baby!
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[Terri] I'm feeling lucky!
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[Ted] Get lucky...
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{\an8}-[all exclaiming]
-Oh, my God!
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-[Tiffani] It's an incredible
ingredient.
-Oh!
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[Ted] ...or lose big.
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-[exclaiming]
-[Ted] Limburger cheese!
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[gasps]
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Like, what do you even
do with that?
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You've got to make
your own luck in this kitchen.
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[Kirsten] If you're not
taking risks
in the Chopped kitchen,
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why are you here?
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[man] I'm rolling that dice,
regardless of the ingredients.
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-[gasps]
-[exclaiming]
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Whoo, we're cooking over here.
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You get one bet. This is it.
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I'm sweating, honey.
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No risk, no reward, baby.
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[exclaims] No!
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[Ted] Place your bets.
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-Hope you guys
are playing your cards right.
-Whoo!
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Let the good times roll.
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[Alex] I'm here
to win my money.
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You guys tell me if I'm doing
something wrong or right.
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I'm just... I'm just cooking
like I'm cooking.
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In high school, I was the guy
who would always
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be cooking the munchies
at the after-party.
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I'm Alex Lira,
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owner of Bar George
in Charleston, South Carolina.
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Tangy. Tart. Sweet.
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Gonna go nice with that salt.
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I think I take risks
in the kitchen.
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Whoo!
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My philosophy on food
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is to kinda cut through
the fancy pants stuff
and just keep it real.
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[Alexandra] I'm all in!
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I started my career
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working at my parents'
Greek restaurants.
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I was basically born
sitting on a cutting board
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and I could
season things myself
before I could walk.
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I am very competitive.
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If I had to name
one spirit animal,
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I would probably say
it was a bucking bronco
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because I go out there
full energy
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and I don't let anybody
get in my way.
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[Kirsten] I'm
the creme de la creme.
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I don't really
play by the rules.
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I don't really use recipes.
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When you taste my food,
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you're gonna get
an insane pop of flavor.
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So spicy. [laughing]
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You're gonna get citrus.
You're gonna get acid.
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You're gonna get all of that
beautiful deep spice.
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If you're not taking risks
in the Chopped kitchen,
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why are you here?
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[Terri] I'm not gonna
fold under pressure
in the kitchen.
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I was a state champion
in high school running track.
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Now I'm about to be
the Chopped champion.
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I've been nominated
for best chef
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and best food truck
in Kansas City.
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My style of cooking
is Cajun with a healthy twist.
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Bright colors, fresh,
nothing out of a can
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right there in your face.
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There we go.
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I'm gonna make
these other chefs fold.
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-Hello, chefs.
-[all] Hi, Ted!
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00:03:04,667 --> 00:03:07,266
Welcome to
Chopped: Casino Royale.
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00:03:07,266 --> 00:03:08,867
Different house rules today.
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After you've opened
your mystery baskets,
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you do not have to accept
the hand you've been dealt.
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You can ditch an ingredient
for a chance at a better one
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at the roulette table.
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-[Terri] Ooo!
-[Kirsten] Awesome.
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[Ted] Win your bet,
choose a lucky ingredient.
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Lose your bet,
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you have to choose
an unlucky ingredient.
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{\an8}The winner of
this preliminary competition
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{\an8}gets to come back
for the Casino Royale finale.
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Jackpot there
starts at $25,000.
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-Wow.
-[Ted] Could be more.
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-[Alex] All right.
-All right!
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All right. Appetizer round
comes first.
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They're all yours.
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Pork blood...
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What the hell is this?
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Blood. Okay.
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Oh, my gosh.
What do I do with pork blood?
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A sauce?
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-[Ted] ...squash blossoms...
-Squash blossoms.
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[Ted] ...long-bone steak...
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Oh. Oh, yeah.
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00:04:03,567 --> 00:04:04,567
Wowzers.
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00:04:05,367 --> 00:04:07,166
[Ted] ...and diced lollipops.
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Diced lollies.
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I love suckers, so...
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[Ted] So, what do you say?
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Do you want
any of these ingredients
to disappear, Chef Alexandra?
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[Alexandra] I think I'm gonna
gamble on the pork blood.
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I'm with Alexandra
on this one.
Let's get rid of it.
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No pork blood. I'm gambling.
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I'm also gonna
get rid of that pork blood.
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[Ted] That seems to be
a consensus
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and a whole bunch
of extra pork blood
for you guys.
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-Yes. Right on.
-Yum!
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All right.
Time to gamble, then.
Let's go.
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-[Tiffani] Here we go.
-[Alexandra] Let's do this.
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-[Maneet] Are you guys ready?
-[all] Yeah!
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[Alex] Let's go.
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-[Ted] Chef Terri,
you're going first.
-[Alexandra] Come on, Terri.
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-[Kirsten] You got this.
-[Maneet] Okay!
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-[Terri] Red it is.
-Warm her up. Let's go!
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-Wow, red.
-[Chris] Red it is.
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[Maneet] Red!
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{\an8}-Oh, yes!
-[clapping]
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00:04:53,767 --> 00:04:56,767
You get to choose
from cloches one through six.
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One.
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00:04:59,567 --> 00:05:01,100
-Okay. One it is.
-Here we go.
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-[all gasping]
-[Ted] You got...
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-Wow!
-Yes!
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{\an8}[Ted] ...roasted marrow bone.
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{\an8}-[Kirsten] Nice.
-[Chris] Great.
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{\an8}-That's amazing!
-Chef Terri, this is
an incredible ingredient.
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It's already cooked,
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so the marrow in the middle
is essentially meat butter.
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Chef Alexandra, red or black?
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00:05:17,567 --> 00:05:19,300
-Red lipstick.
-Okay.
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-[all cheering]
-[Tiffani] Here we go.
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-Red, red, red, red, red.
-[Chris] Is it red?
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00:05:22,767 --> 00:05:24,667
-Red, red, red, red, red, red.
-[Ted] Here it comes.
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00:05:24,667 --> 00:05:26,000
-Red!
-[all cheering]
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Oh, my God.
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00:05:28,467 --> 00:05:30,467
-I think I'm going three.
-[Ted] Very good.
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00:05:31,667 --> 00:05:33,700
{\an8}-Chinese broccoli!
-[Tiffani] Oh, wow!
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00:05:33,767 --> 00:05:35,166
{\an8}[Alexandra] I think
I can do this.
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-Yeah. Thank you.
-[Chris] Nice ingredient.
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00:05:36,867 --> 00:05:38,800
-[Ted] Chef Kirsten.
-I'm gonna go with black.
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00:05:39,767 --> 00:05:41,700
[Chris] Come on.
Black, black, black.
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00:05:41,767 --> 00:05:42,867
Come on!
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00:05:44,667 --> 00:05:46,066
-[Ted] Black it is!
-[cheering]
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00:05:46,066 --> 00:05:47,400
-Yes! Yes!
-[cheering]
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00:05:47,467 --> 00:05:49,967
I think I'm gonna go with
lucky number six.
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-[Ted] Cornish hens!
-[all exclaiming]
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{\an8}[Tiffani] Love it!
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-[Chris] Amazing.
-Double protein.
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00:05:55,767 --> 00:05:58,066
-There's nothing wrong
with turf and turf.
-[all laughing]
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All right.
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00:05:59,166 --> 00:06:00,800
[Ted] Let's keep
the streak going.
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00:06:00,867 --> 00:06:02,300
{\an8}-Chef Alex.
-I always bet on black.
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[Tiffani] All right.
Here we go.
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00:06:03,767 --> 00:06:05,467
[both] Black, black,
black, black, black.
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00:06:05,467 --> 00:06:07,200
-Black!
-[all exclaiming]
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00:06:07,266 --> 00:06:09,500
-[Ted] And black it is!
-[all cheering]
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00:06:09,567 --> 00:06:10,567
[all exclaiming]
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00:06:11,367 --> 00:06:12,967
[Alex] Let's do four.
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00:06:12,967 --> 00:06:15,367
-[Tiffani] Okay.
-[Ted] Four it is.
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00:06:15,367 --> 00:06:18,000
-Heirloom tomatoes!
-Oh, come on!
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{\an8}-[Maneet] Wow. That's amazing.
-[Ted] Heirloom tomatoes.
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00:06:20,166 --> 00:06:22,266
Heirloom tomatoes.
That's a home run.
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There's a million things
you can do with those.
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You have 20 minutes
to make amazing dishes.
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Clock starts now.
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All right, guys. Go, go, go!
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{\an8}-[Chris] It's gonna be great.
-[Tiffani] Okay!
This is gonna be awesome.
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{\an8}[Ted] Judges, we are back
in the Chopped: Casino Royale
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00:06:36,667 --> 00:06:39,567
for another spectacular
tournament event.
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00:06:39,567 --> 00:06:41,600
[Tiffani] Smells like
a Vegas steakhouse in here.
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00:06:41,667 --> 00:06:43,600
-Yes, it does.
-[Terri grunts]
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00:06:43,667 --> 00:06:45,000
[Ted] And that steak...
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00:06:45,000 --> 00:06:47,567
One of the most prized
and beautiful cuts
you can possibly get
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00:06:47,567 --> 00:06:48,967
with that long bone in it.
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Unfortunately, Tiffani...
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00:06:50,667 --> 00:06:51,767
-[laughing]
-What?
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No time to cook that steak
in 20 minutes.
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This kills me,
but it's gotta be smaller.
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00:06:57,166 --> 00:06:59,000
{\an8}I have two proteins now
to deal with.
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00:06:59,000 --> 00:07:00,500
{\an8}It's an appetizer round.
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00:07:00,567 --> 00:07:02,166
{\an8}All of it's raw.
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00:07:02,166 --> 00:07:04,367
{\an8}So I decided to make
the Cornish game hen
the star of the show.
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00:07:05,367 --> 00:07:07,100
I'm using the fat
from the long-bone steak
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00:07:07,166 --> 00:07:08,567
to sear my Cornish hen.
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00:07:08,567 --> 00:07:09,900
Chef Kirsten,
195
00:07:09,967 --> 00:07:11,900
what are you doing
with the Cornish hen?
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00:07:11,967 --> 00:07:13,033
Uh, Cornish hen...
197
00:07:13,066 --> 00:07:14,867
I'm gonna be searing it off
using that beef fat.
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00:07:14,867 --> 00:07:16,967
Really, really rich
and delicious.
199
00:07:16,967 --> 00:07:18,500
[Chris] I love that
Kirsten is gambling
200
00:07:18,567 --> 00:07:21,367
and is not gonna
really highlight
that long-bone steak.
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00:07:21,367 --> 00:07:22,967
[Kirsten] And then
I'm gonna be doing that
202
00:07:22,967 --> 00:07:26,400
with a squash blossom
and Parmesan sauce
on the plate.
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00:07:26,467 --> 00:07:29,367
[Maneet] Squash blossom.
Such a beautiful ingredient.
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00:07:29,367 --> 00:07:32,100
{\an8}There are fritters that can be
made out of squash blossoms.
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00:07:32,100 --> 00:07:33,867
Stuff the squash blossoms.
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00:07:33,867 --> 00:07:35,266
There's so much
that can be done.
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00:07:35,266 --> 00:07:37,400
{\an8}[Tiffani] Terri got
bone marrow.
208
00:07:37,467 --> 00:07:39,467
{\an8}Roasted marrow bones.
It's already cooked.
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00:07:39,467 --> 00:07:41,867
{\an8}Super luxurious. Super rich.
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00:07:41,867 --> 00:07:44,467
[Terri] I'm making
long-bone steak
211
00:07:44,467 --> 00:07:46,266
and bone marrow crostinis...
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00:07:46,266 --> 00:07:47,600
You gotta
put some muscle in it.
213
00:07:47,667 --> 00:07:50,166
...topped with squash blossom
and frisee salad.
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00:07:51,567 --> 00:07:53,100
I've always been competitive.
215
00:07:53,100 --> 00:07:55,600
I started running track
early in life.
216
00:07:55,667 --> 00:07:57,400
Behind. Behind. Behind.
217
00:07:57,467 --> 00:07:59,000
I held the record
in high school.
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00:07:59,066 --> 00:08:02,000
{\an8}So I'm bringing speed
and a big old smile.
219
00:08:04,066 --> 00:08:06,467
{\an8}Whoo! They're spicy jalapenos.
220
00:08:06,467 --> 00:08:09,166
{\an8}Heirloom tomatoes, I think,
are gonna make
a delicious sauce
221
00:08:09,166 --> 00:08:11,600
{\an8}by turning them
into a gazpacho.
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00:08:11,667 --> 00:08:13,467
I'm making a seared
long-bone steak...
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00:08:13,467 --> 00:08:15,900
Yeah! That's the sear
we're looking for.
224
00:08:15,967 --> 00:08:19,266
...with a lollipop tempura
squash blossom
225
00:08:19,266 --> 00:08:21,100
and heirloom tomato gazpacho.
226
00:08:21,166 --> 00:08:22,567
There she goes.
227
00:08:22,567 --> 00:08:24,467
Just unwrapping
these suckers is hard.
228
00:08:27,467 --> 00:08:28,867
Hey, Alex, how's it going?
229
00:08:28,867 --> 00:08:30,300
I'm having so much fun.
How are you?
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00:08:30,367 --> 00:08:32,467
[Alexandra] How are
the two Alexes doing today?
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00:08:32,467 --> 00:08:34,266
{\an8}I got Chinese broccoli
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00:08:34,266 --> 00:08:36,800
{\an8}which I actually, like...
I eat.
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00:08:36,867 --> 00:08:40,266
{\an8}Chinese broccoli
is a quick-cooking
green vegetable
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00:08:40,266 --> 00:08:41,767
{\an8}with a lot of fresh flavor.
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00:08:41,767 --> 00:08:43,800
Nice sear, Chef. Nice sear.
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00:08:43,867 --> 00:08:45,100
Thank you, Chef.
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00:08:45,166 --> 00:08:48,600
I am going to make
a long-bone steak salad
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00:08:48,667 --> 00:08:50,767
with warm Chinese broccoli
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00:08:50,767 --> 00:08:54,166
{\an8}and a lollipop
nuoc cham vinaigrette.
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00:08:54,166 --> 00:08:57,100
{\an8}Nuoc cham is a Vietnamese
dipping sauce.
241
00:08:57,100 --> 00:08:59,900
[Maneet] So,
these dice lollipops
are regular lollipops,
242
00:08:59,967 --> 00:09:02,200
so it's sugar, cherry flavored
243
00:09:02,266 --> 00:09:04,867
in the shape of a dice.
244
00:09:04,867 --> 00:09:06,567
Kirsten took some of that
245
00:09:06,567 --> 00:09:09,800
with what looks like soy
and sesame seed
246
00:09:09,867 --> 00:09:12,567
and I think she's kinda making
a sauce out of that.
247
00:09:12,567 --> 00:09:16,000
Chefs, you've got 10 minutes
to get it done.
248
00:09:16,000 --> 00:09:18,700
[Alex] I think Kirsten has
the toughest job ahead of her
249
00:09:18,767 --> 00:09:20,900
because she's got to
make an appetizer
250
00:09:20,967 --> 00:09:24,000
out of two
significantly large animals
251
00:09:24,000 --> 00:09:26,000
with completely different
flavor profiles.
252
00:09:26,066 --> 00:09:29,867
With the squash blossom,
I think a tempura
is an obvious go-to.
253
00:09:29,867 --> 00:09:33,166
I mix together
some club soda, some flour,
254
00:09:33,166 --> 00:09:36,767
grapefruit reduction that had
the melted dice in it.
255
00:09:40,200 --> 00:09:43,200
{\an8}I'm feeling lucky!
256
00:09:43,266 --> 00:09:45,700
I know I can use
the dice lollipop
with vinaigrette.
257
00:09:45,767 --> 00:09:48,000
So I add that
with red wine vinegar
258
00:09:48,000 --> 00:09:50,467
and a little oil
from the steak
259
00:09:50,467 --> 00:09:51,900
and make my salad dressing.
260
00:09:51,967 --> 00:09:53,066
Mmm-mmm!
261
00:09:54,900 --> 00:09:56,467
[Kirsten] I have
less than five minutes.
262
00:09:56,467 --> 00:09:58,767
My Cornish game hen
is still in the pan
263
00:09:58,767 --> 00:10:00,500
and I realize
I have nothing on a plate.
264
00:10:00,567 --> 00:10:02,400
I need to kick myself
into third gear.
265
00:10:02,467 --> 00:10:03,567
-Behind you.
-Yeah.
266
00:10:03,567 --> 00:10:06,100
You gotta start
thinking about plating.
267
00:10:06,100 --> 00:10:07,500
Ooo, this is harder
than I thought.
268
00:10:13,700 --> 00:10:15,266
Behind you.
269
00:10:15,266 --> 00:10:16,867
{\an8}I need to kick myself
into third gear
270
00:10:16,867 --> 00:10:18,600
{\an8}and I need to get
everything on that plate.
271
00:10:18,667 --> 00:10:20,667
{\an8}AP and corn starch.
272
00:10:20,667 --> 00:10:22,667
{\an8}-I've got... I've got AP.
I'm sorry.
-[Kirsten] You got it?
273
00:10:22,667 --> 00:10:24,467
{\an8}-Where is it?
-Right below my station here.
274
00:10:24,467 --> 00:10:27,367
This Chopped kitchen
is excruciating
in the first round.
275
00:10:27,367 --> 00:10:28,867
I mean, I'm running
all over the place.
276
00:10:31,000 --> 00:10:32,266
Thank you. Appreciate that.
277
00:10:32,266 --> 00:10:33,900
[Alexandra] So,
with the squash blossoms,
278
00:10:33,967 --> 00:10:35,867
I wanna put them in a salad,
279
00:10:35,867 --> 00:10:37,100
dress them with a dressing
280
00:10:37,166 --> 00:10:39,100
and put them
over the Chinese broccoli.
281
00:10:39,166 --> 00:10:42,266
I toss the squash blossoms
with Fresno chilies
282
00:10:42,266 --> 00:10:45,166
just to give that
a little fresh pop.
283
00:10:45,166 --> 00:10:48,266
[Terri] I use
the squash blossom
in the frisee as a salad
284
00:10:48,266 --> 00:10:51,000
because it is so delicate
I don't wanna cook it.
285
00:10:51,000 --> 00:10:53,500
There's $25,000
on the line here.
286
00:10:53,567 --> 00:10:55,300
I don't wanna make a mistake.
287
00:10:55,367 --> 00:10:57,567
-Someone's got a whole
long-bone steak.
-Why?
288
00:10:57,567 --> 00:10:59,066
[Tiffani] That's Chef Alex.
289
00:10:59,066 --> 00:11:00,900
[Alex] My view on life
is just, like,
290
00:11:00,967 --> 00:11:02,166
definitely take risks.
291
00:11:02,166 --> 00:11:05,200
{\an8}That's the only way
you're gonna have experiences.
292
00:11:05,266 --> 00:11:08,400
That is gonna definitely be on
the rare side of medium-rare.
293
00:11:08,467 --> 00:11:10,367
Just under two minutes, chefs.
Just under two minutes.
294
00:11:10,367 --> 00:11:11,433
It's gonna fly by.
295
00:11:11,467 --> 00:11:13,200
You gotta start plating.
You gotta finish plating.
296
00:11:15,600 --> 00:11:16,734
♪ Let's go♪
297
00:11:16,734 --> 00:11:18,367
[Kirsten] So,
I'm looking down at my plate.
298
00:11:18,367 --> 00:11:19,567
It's missing something.
299
00:11:19,567 --> 00:11:22,400
And I just throw
a bunch of arugula
on the plate.
300
00:11:24,467 --> 00:11:26,100
Gotta cut this steak.
301
00:11:28,000 --> 00:11:30,500
[Ted] And with a minute,
Chef Alex is back to the fryer
302
00:11:30,567 --> 00:11:32,166
-correcting his
squash blossoms.
-Let's go!
303
00:11:32,166 --> 00:11:34,166
[Tiffani] Here we go, guys.
Gotta get past this round
304
00:11:34,166 --> 00:11:35,767
to get a shot at 25k.
305
00:11:35,767 --> 00:11:38,066
[Chris] 45 seconds.
306
00:11:38,066 --> 00:11:39,867
-Where is he going?
-Come on. Where are you going?
307
00:11:39,867 --> 00:11:42,667
-Where are you going?
Where are you going?
-Less than 15 seconds left.
308
00:11:42,667 --> 00:11:44,500
All right, chefs, stay a step
ahead of that clock.
309
00:11:44,567 --> 00:11:46,200
It's ticking down now.
310
00:11:46,266 --> 00:11:49,667
10, nine, eight,
311
00:11:49,667 --> 00:11:52,700
seven, six, five,
312
00:11:52,767 --> 00:11:56,800
four, three, two, one.
313
00:11:56,867 --> 00:11:58,166
Times up!
314
00:11:58,166 --> 00:11:59,667
-Whoo!
-Whoa!
315
00:12:04,166 --> 00:12:06,667
Whoo! That's a tough round.
316
00:12:08,100 --> 00:12:10,066
Moving forward,
I gotta get that brain
317
00:12:10,066 --> 00:12:12,467
going faster than what it is.
318
00:12:15,166 --> 00:12:17,200
[Alexandra] There was
a few little details, maybe,
319
00:12:17,266 --> 00:12:19,700
I feel like,
if I was in the restaurant,
I'd wanna put on there.
320
00:12:19,767 --> 00:12:22,400
But, you know, for 20 minutes,
I'm pretty proud of myself.
321
00:12:28,600 --> 00:12:31,100
Chefs, you have arrived
at the chopping block.
322
00:12:31,900 --> 00:12:33,266
Our culinary pit bosses
323
00:12:33,266 --> 00:12:37,266
gave you an appetizer basket
of pork blood,
324
00:12:37,266 --> 00:12:40,367
squash blossoms,
long-bone steaks
325
00:12:40,367 --> 00:12:42,100
and dice lollipops.
326
00:12:42,100 --> 00:12:43,800
{\an8}All right, Chef Kirsten,
you're up first.
327
00:12:43,867 --> 00:12:46,767
Tell us about the ingredient
you decided to unload.
328
00:12:46,767 --> 00:12:48,467
So, I got rid of
the pork blood
329
00:12:48,467 --> 00:12:50,467
and I was given
Cornish game hen.
330
00:12:52,000 --> 00:12:54,166
{\an8}Right, so, this is
a pan-seared Cornish game hen
331
00:12:54,166 --> 00:12:58,000
{\an8}with a squash blossom
and Parmesan sauce.
332
00:12:58,066 --> 00:12:59,800
[Ted] How do you feel
about risk-taking?
333
00:12:59,867 --> 00:13:03,100
Generally, I love risk-taking.
334
00:13:03,166 --> 00:13:05,100
It's something I've done
most of my life.
335
00:13:05,166 --> 00:13:06,867
Well, given what
you've served us,
336
00:13:08,467 --> 00:13:10,467
{\an8}I think you should be happy
with yourself.
337
00:13:10,467 --> 00:13:14,200
To go ahead
and use the Cornish hen
as the star of the plate,
338
00:13:14,266 --> 00:13:16,166
I think, is a very smart move.
339
00:13:16,166 --> 00:13:19,867
My Cornish hen does need
a little bit more seasoning.
340
00:13:19,867 --> 00:13:23,100
But the skin is crispy.
It's beautiful.
341
00:13:23,166 --> 00:13:24,467
[Kirsten] Thank you so much.
342
00:13:24,467 --> 00:13:26,066
[Tiffani] Chef Kirsten,
it's almost like
343
00:13:26,066 --> 00:13:27,700
you've created, like,
a beef fat vinaigrette
344
00:13:27,767 --> 00:13:29,133
and it's delicious.
345
00:13:29,166 --> 00:13:33,066
I think the squash blossom
and Parmesan sauce
is kind of wanting,
346
00:13:33,066 --> 00:13:35,600
{\an8}but when it links up with
that beef fat vinaigrette,
347
00:13:35,667 --> 00:13:37,266
it's really, really good.
348
00:13:37,266 --> 00:13:39,500
But the Cornish game hen
needs more seasoning.
349
00:13:39,567 --> 00:13:40,834
Thank you.
350
00:13:40,834 --> 00:13:42,967
My Cornish game hen
was actually seasoned
really well.
351
00:13:42,967 --> 00:13:44,166
-Was it?
-Yeah.
352
00:13:44,166 --> 00:13:46,066
But the arugula here
is not really
serving a purpose.
353
00:13:46,066 --> 00:13:48,266
{\an8}I think you could've used
those beautiful
squash blossoms,
354
00:13:48,266 --> 00:13:50,567
{\an8}let that be the fresh element
on your plate.
355
00:13:50,567 --> 00:13:52,066
Thank you.
356
00:13:52,066 --> 00:13:54,066
Thank you, Chef Kirsten.
Next, Chef Terri.
357
00:13:54,066 --> 00:13:56,667
I gambled the pork blood
358
00:13:56,667 --> 00:14:00,100
and received bone marrow.
359
00:14:01,567 --> 00:14:05,367
{\an8}That's long-bone steak
and bone marrow crostini
360
00:14:05,367 --> 00:14:08,767
{\an8}topped with the squash blossom
and frisee salad.
361
00:14:10,600 --> 00:14:12,100
[Maneet] Where do you
work now, Terri?
362
00:14:12,166 --> 00:14:13,767
[Terri] I currently have
a food truck now
363
00:14:13,767 --> 00:14:16,900
and I would like to transition
from the food truck
364
00:14:16,967 --> 00:14:18,667
to a small restaurant.
365
00:14:18,667 --> 00:14:20,333
Small restaurant. Okay.
366
00:14:20,367 --> 00:14:22,700
[Chris] I think you had some
really good instincts here.
It's a pleasant bite.
367
00:14:22,767 --> 00:14:25,200
I'm just struggling to find
the basket a little bit.
368
00:14:25,266 --> 00:14:26,867
We gave you
all these squash blossoms
369
00:14:26,867 --> 00:14:28,266
and we gave you
this long-bone steak
370
00:14:28,266 --> 00:14:29,867
and I just wish
we had more of it.
371
00:14:31,000 --> 00:14:32,166
[Maneet] I mean, I agree.
372
00:14:32,166 --> 00:14:35,700
But I love that
you actually seared
373
00:14:35,767 --> 00:14:38,567
the long-bone steak
in the bone marrow.
374
00:14:38,567 --> 00:14:41,166
It gives
such a wonderful flavor to it
375
00:14:41,166 --> 00:14:43,500
and that really paid off.
376
00:14:43,567 --> 00:14:46,000
My steak is really,
really overcooked.
377
00:14:46,066 --> 00:14:47,367
[Terri] Okay.
378
00:14:47,367 --> 00:14:50,200
[Tiffani] Everything
in terms of
the basket ingredients,
379
00:14:50,266 --> 00:14:52,100
aside from the steak,
is a whisper.
380
00:14:52,166 --> 00:14:54,867
And we need it
to be a shout, right? So...
381
00:14:54,867 --> 00:14:56,667
The idea is perfect.
382
00:14:56,667 --> 00:14:57,700
Heard.
383
00:14:58,700 --> 00:15:00,100
Thank you, Chef Terri.
384
00:15:00,166 --> 00:15:02,300
Next, Chef Alex.
385
00:15:02,367 --> 00:15:04,800
{\an8}Judges, I made for you
a seared long-bone steak
386
00:15:04,867 --> 00:15:08,467
{\an8}with a lollipop tempura
squash blossom
387
00:15:08,467 --> 00:15:10,000
and heirloom tomato gazpacho.
388
00:15:11,667 --> 00:15:14,400
[Chris] Start with the good.
I think you did
a really great job
389
00:15:14,467 --> 00:15:16,166
with these heirloom tomatoes
that you traded in.
390
00:15:16,166 --> 00:15:17,667
Your steak
is really well seasoned.
391
00:15:17,667 --> 00:15:19,867
But I don't think you nailed
the temperature on the steak.
392
00:15:19,867 --> 00:15:22,467
There are pieces
that you did for sure,
393
00:15:22,467 --> 00:15:24,500
but then there are pieces
that you didn't.
394
00:15:24,567 --> 00:15:26,166
And then this tempura blossom.
395
00:15:26,166 --> 00:15:28,000
I love the texture of it.
It's nice and crispy.
396
00:15:28,000 --> 00:15:30,767
-But it's just...
It's really, really oily.
-Okay.
397
00:15:30,767 --> 00:15:33,000
[Chris] If you move on,
you've gotta really
tighten up your technique.
398
00:15:33,066 --> 00:15:34,767
Yes, sir.
399
00:15:34,767 --> 00:15:37,300
To me, I think
the highlight of your dish
is the gazpacho.
400
00:15:37,367 --> 00:15:38,567
It's delicious.
401
00:15:38,567 --> 00:15:40,900
It just lightens
the entire plate.
402
00:15:40,967 --> 00:15:42,400
[Tiffani] Chef Alex,
I would've loved
403
00:15:42,467 --> 00:15:44,000
to have just seen
this gazpacho
404
00:15:44,000 --> 00:15:46,266
and a squash blossom
and tomato salad on top.
405
00:15:46,266 --> 00:15:48,000
-Some herbs. Leave it alone.
-For sure.
406
00:15:48,000 --> 00:15:49,467
Thank you, Chef Alex.
407
00:15:49,467 --> 00:15:50,867
Finally, Chef Alexandra.
408
00:15:50,867 --> 00:15:51,967
[Alexandra] Chefs,
409
00:15:51,967 --> 00:15:55,166
I made for you
a long-bone steak salad
410
00:15:55,166 --> 00:15:58,000
{\an8}with a squash blossom
and warm Chinese broccoli
411
00:15:58,000 --> 00:16:01,867
{\an8}with a nuoc cham-inspired
diced lollipop vinaigrette.
412
00:16:06,200 --> 00:16:09,567
[Maneet] Your gamble
to give up the pig's blood
413
00:16:10,166 --> 00:16:11,500
really paid off.
414
00:16:11,567 --> 00:16:14,767
What I love about
what you've done
with the Chinese broccoli
415
00:16:14,767 --> 00:16:17,000
is they're not overly wilted.
416
00:16:17,066 --> 00:16:19,166
They still have that
little bit of a bite to it.
417
00:16:19,166 --> 00:16:21,800
But just...
The star of the dish...
418
00:16:21,867 --> 00:16:23,800
-The steak. It's dry...
-Oh. Uh-oh.
419
00:16:23,867 --> 00:16:25,567
[Maneet] ...even though
it looks medium-rare
420
00:16:25,567 --> 00:16:27,200
because you didn't
let it rest.
421
00:16:27,266 --> 00:16:28,667
So as soon as you cut,
422
00:16:28,667 --> 00:16:30,767
all the juices,
they drained out.
423
00:16:30,767 --> 00:16:32,033
[Tiffani] Agreed.
424
00:16:32,033 --> 00:16:34,266
But the Chinese broccoli
is really nicely dealt with.
425
00:16:34,266 --> 00:16:36,667
The idea of the nuoc cham,
I think, is great.
426
00:16:36,667 --> 00:16:39,100
But this is a "not cham".
427
00:16:39,100 --> 00:16:41,300
Like, I think you need
more fish sauce,
428
00:16:41,367 --> 00:16:43,400
-more lime juice.
Like, lean into that.
-[Alexandra] Okay. Heard.
429
00:16:44,100 --> 00:16:45,400
But it's a good dish.
430
00:16:45,467 --> 00:16:47,000
[Chris] You know,
the Chinese broccoli
431
00:16:47,000 --> 00:16:48,767
is something
you're obviously
familiar with.
432
00:16:48,767 --> 00:16:50,467
It's deliciously
prepared here.
433
00:16:50,467 --> 00:16:52,600
But the squash blossoms
are completely decimated.
434
00:16:53,467 --> 00:16:54,600
They're sad.
435
00:16:55,567 --> 00:16:56,900
This is
a high-stakes tournament
436
00:16:56,967 --> 00:16:59,367
where you can win
more than $25,000,
437
00:16:59,367 --> 00:17:02,900
-and so you have to really
examine every little thing.
-Right.
438
00:17:02,967 --> 00:17:04,767
-We wanna be wowed, right?
-[Alexandra] Okay. Heard.
439
00:17:04,767 --> 00:17:06,000
Heard that.
440
00:17:06,000 --> 00:17:08,166
[Ted] Chef Alexandra,
thank you.
441
00:17:08,166 --> 00:17:09,767
I think I could be
on that chopping block
442
00:17:09,767 --> 00:17:11,567
because... Kinda rough cut
on the steak.
443
00:17:11,567 --> 00:17:12,900
Didn't clean it up
a whole lot.
444
00:17:12,967 --> 00:17:15,100
I just kinda went
really, really rustic.
445
00:17:15,100 --> 00:17:17,367
[Alexandra] I feel like
the risk I took this round
paid off for me
446
00:17:17,367 --> 00:17:20,000
because they really liked my
Chinese broccoli preparation.
447
00:17:20,000 --> 00:17:22,266
Unfortunately,
I wish I would've
rested my steak more.
448
00:17:32,567 --> 00:17:35,867
So, whose dish
is on the chopping block?
449
00:17:44,867 --> 00:17:47,500
Chef Terri,
you've been chopped.
450
00:17:47,567 --> 00:17:48,567
Judges...
451
00:17:49,500 --> 00:17:51,567
{\an8}Chef Terri,
the flavor that you got
452
00:17:51,567 --> 00:17:54,567
{\an8}of the bone marrow
on the steak was great.
453
00:17:54,567 --> 00:17:57,567
But the long-bone steak
was overcooked
454
00:17:57,567 --> 00:18:01,066
and the squash blossoms
got completely lost.
455
00:18:01,066 --> 00:18:03,000
So we had to chop you.
456
00:18:04,100 --> 00:18:05,100
All right.
457
00:18:06,934 --> 00:18:08,600
You're welcome.
458
00:18:08,667 --> 00:18:11,600
{\an8}In hindsight,
I think I would've
kept the pork blood
459
00:18:11,667 --> 00:18:14,467
and gotten rid of
the long-bone steak.
460
00:18:15,100 --> 00:18:16,100
Would be easier.
461
00:18:18,166 --> 00:18:21,867
Chef Alexandra, Chef Alex,
Chef Kirsten,
462
00:18:21,934 --> 00:18:23,166
second basket.
463
00:18:23,834 --> 00:18:24,834
Come on.
464
00:18:26,567 --> 00:18:27,767
Check it out.
465
00:18:28,767 --> 00:18:30,066
-Oh, boy.
-[Alexandra] Oh!
466
00:18:30,066 --> 00:18:31,767
-[Ted] You've got chitlins...
-Hmm.
467
00:18:32,834 --> 00:18:35,200
[Alex] Chitlins
is pig intestine.
468
00:18:35,266 --> 00:18:37,100
This is one thing
I absolutely hate.
469
00:18:39,100 --> 00:18:41,166
-[Ted] ...fava beans...
-Favas.
470
00:18:41,166 --> 00:18:42,367
Favas.
471
00:18:42,367 --> 00:18:44,100
[Kirsten sings] Favas.
472
00:18:44,100 --> 00:18:46,066
[Ted] ...a cotton candy
burrito...
473
00:18:46,066 --> 00:18:49,200
Um, this is American.
I don't know what that is.
474
00:18:49,266 --> 00:18:51,467
[Alexandra] Cotton candy
burrito.
475
00:18:51,467 --> 00:18:52,634
Yum.
476
00:18:52,634 --> 00:18:54,767
{\an8}I've never seen
anything like it
in my whole life.
477
00:18:54,767 --> 00:18:56,667
{\an8}But still better
than chitlins.
478
00:18:56,734 --> 00:18:58,367
[Ted] ...and rack of lamb.
479
00:18:58,367 --> 00:18:59,400
Rack of lamb.
480
00:19:00,600 --> 00:19:02,767
I'd like to get rid of
the cotton candy burrito.
481
00:19:02,767 --> 00:19:05,834
[Alexandra] I'm going
for chitlins just because
I don't want a double protein.
482
00:19:05,834 --> 00:19:08,100
I'm gonna
get rid of the chitlins.
483
00:19:08,100 --> 00:19:10,400
Once again, let's roll
for some new ingredients.
484
00:19:10,467 --> 00:19:12,500
-[Alex] All right.
-[Alexandra] Let's do this!
Let's go.
485
00:19:12,567 --> 00:19:14,266
-Here we are again.
-[cheering]
486
00:19:14,266 --> 00:19:16,667
{\an8}How will the roulette table
treat you this time,
487
00:19:16,734 --> 00:19:17,934
{\an8}Chef Alexandra?
488
00:19:17,934 --> 00:19:19,567
I'm going red again.
489
00:19:19,567 --> 00:19:20,767
[Tiffani] Okay!
490
00:19:20,767 --> 00:19:22,266
-All right.
-[Alexandra] Let's do this.
491
00:19:22,266 --> 00:19:24,266
-[Ted] Spin that wheel.
-Okay!
492
00:19:24,266 --> 00:19:25,700
[Alexandra] Red!
493
00:19:25,700 --> 00:19:27,467
-[Kirsten] We want red.
Let's go. Let's go.
-Red. Red. Come on.
494
00:19:27,467 --> 00:19:29,367
[Chris] Red, red, red, red,
red, red!
495
00:19:30,367 --> 00:19:31,567
[all exclaiming]
496
00:19:33,100 --> 00:19:34,533
You lost your bet
497
00:19:34,567 --> 00:19:37,400
and you have to
choose from our collection
of unlucky ingredients.
498
00:19:37,467 --> 00:19:39,100
Let's go number nine.
499
00:19:40,266 --> 00:19:42,166
-[Ted] Circus peanuts.
-Oh.
500
00:19:42,166 --> 00:19:43,467
{\an8}[Alexandra] Could be worse.
501
00:19:43,467 --> 00:19:44,767
{\an8}[Chris] I really hate those.
502
00:19:44,834 --> 00:19:46,266
{\an8}[Alexandra] Lot of sugar.
503
00:19:46,266 --> 00:19:47,667
{\an8}If you can make me
like those...
504
00:19:48,467 --> 00:19:50,266
I just want you
to not hate 'em.
505
00:19:50,266 --> 00:19:51,367
Okay. Fair.
506
00:19:51,367 --> 00:19:52,934
And next up is Chef Kirsten.
507
00:19:52,934 --> 00:19:55,166
-I'm gonna go red.
-[Ted] Okay.
508
00:19:55,166 --> 00:19:57,667
-[Kirsten] Whoo!
-[Tiffani] Okay. Go, go, go!
509
00:19:57,734 --> 00:19:59,767
-[Chris] Go!
-[Maneet] Red, red, red, red!
510
00:19:59,834 --> 00:20:01,934
-Come on. Let's go.
-We need good ingredients.
511
00:20:01,934 --> 00:20:03,100
[Kirsten] It's...
512
00:20:03,166 --> 00:20:04,467
[all exclaiming]
513
00:20:05,266 --> 00:20:06,834
All righty. Seven.
514
00:20:08,734 --> 00:20:11,000
[Ted] Chocolate-covered
onions.
515
00:20:11,066 --> 00:20:13,400
{\an8}-[Kirsten] Okay.
-[Maneet] This is
a very challenging ingredient.
516
00:20:13,467 --> 00:20:15,767
The sweetness of the chocolate
517
00:20:15,834 --> 00:20:17,166
and the sprinkles
right on top...
518
00:20:17,166 --> 00:20:18,667
I'm up for the challenge.
519
00:20:18,734 --> 00:20:21,266
All right, Chef Alex,
it's down to you.
520
00:20:21,266 --> 00:20:23,567
Always and always
bet on black.
521
00:20:23,567 --> 00:20:25,367
-Black it is.
-[Tiffani] All right.
There it is.
522
00:20:25,367 --> 00:20:26,967
-Have fun.
-[Maneet] Let's do this.
523
00:20:26,967 --> 00:20:28,367
[Chris] Good roll, Ted.
Good roll.
524
00:20:28,367 --> 00:20:30,400
-Thank you, sir.
-Bring it back to black.
525
00:20:30,467 --> 00:20:33,100
-[Alex] Suspenseful roll here.
-[Chris] Here it comes
and black it is!
526
00:20:33,166 --> 00:20:34,400
[Tiffani] You won! Yes!
527
00:20:34,467 --> 00:20:36,767
-[Maneet] Okay!
-I feel horrible about this.
528
00:20:36,834 --> 00:20:38,400
You do. I can tell.
529
00:20:38,467 --> 00:20:40,300
[Alex] Let's go with
number four again.
530
00:20:40,367 --> 00:20:42,767
-Okay.
-[Ted] Number four. All right.
531
00:20:42,767 --> 00:20:45,600
{\an8}-Hen of the woods mushrooms!
-[Kirsten] Oh, that's cool.
That's cool.
532
00:20:45,667 --> 00:20:47,567
{\an8}[Tiffani] It's about
as good as it gets.
533
00:20:47,567 --> 00:20:49,934
These are easy to work with.
Super earthy.
534
00:20:49,934 --> 00:20:51,100
30 minutes on the clock.
535
00:20:52,166 --> 00:20:53,367
Entree round starts now.
536
00:20:53,367 --> 00:20:56,367
-All right. Here we go!
-Good luck.
537
00:20:56,367 --> 00:20:58,000
{\an8}[Maneet] First round,
everybody was lucky,
538
00:20:58,000 --> 00:21:00,200
{\an8}and this time,
only one person.
539
00:21:00,266 --> 00:21:01,867
{\an8}[Tiffani] The house
always turns.
540
00:21:01,867 --> 00:21:03,567
[Alexandra] After seeing
the circus peanuts...
541
00:21:03,567 --> 00:21:06,567
I guess my gambling
didn't work to my advantage.
542
00:21:06,567 --> 00:21:08,066
But it could've been chitlins.
543
00:21:08,066 --> 00:21:09,734
So, I'm thinking
I wanna make a dish
544
00:21:09,734 --> 00:21:11,567
that can stand up
to all that sugar.
545
00:21:11,567 --> 00:21:13,467
One person's
definition of lucky
546
00:21:13,467 --> 00:21:15,367
is not the same as the next.
547
00:21:15,367 --> 00:21:16,867
-[Tiffani] Ah-ha!
-[Chris] Oh, boy.
548
00:21:16,867 --> 00:21:18,567
I'm enjoying a circus peanut
549
00:21:18,567 --> 00:21:21,100
{\an8}which I think are delicious,
for some weird reason.
550
00:21:21,100 --> 00:21:22,834
{\an8}[Chris] It tastes like
imitation banana
551
00:21:22,834 --> 00:21:25,367
{\an8}and, for some odd reason,
it's shaped not like a banana
552
00:21:25,367 --> 00:21:26,667
{\an8}but like a peanut.
553
00:21:26,667 --> 00:21:28,066
Opa! Hey!
554
00:21:28,066 --> 00:21:30,500
I'm making a carnival curry
555
00:21:30,567 --> 00:21:33,867
with lamb chops
and a fava bean rice.
556
00:21:33,934 --> 00:21:36,667
Alex is the only one
that kept the chitlins.
557
00:21:36,667 --> 00:21:38,200
[laughing]
558
00:21:38,266 --> 00:21:39,567
[Kirsten] Does it stink, Chef?
559
00:21:39,567 --> 00:21:41,867
No. It smells great, Chef.
Thank you for asking.
560
00:21:41,867 --> 00:21:45,200
{\an8}Chitlins. Treated properly,
it is absolutely delicious.
561
00:21:45,266 --> 00:21:47,166
The hack for chitlins
is frying them.
562
00:21:47,166 --> 00:21:50,567
[Maneet] Rack of lamb
is such a beautiful
cut of meat.
563
00:21:50,567 --> 00:21:52,166
[Ted] Often chosen
for celebration.
564
00:21:52,166 --> 00:21:54,000
Medium-rare. Succulent.
565
00:21:54,000 --> 00:21:56,300
Delicious when done right.
566
00:21:56,367 --> 00:21:58,834
[Alex] I'm making rack of lamb
with roasted hen of the woods,
567
00:21:58,834 --> 00:22:01,600
chitlins and a
spring fava puree.
568
00:22:01,667 --> 00:22:04,467
Lot of people around here
not to be getting any help
peeling these fava beans.
569
00:22:04,467 --> 00:22:06,266
-Is anyone else
getting that vibe?
-[laughing]
570
00:22:06,266 --> 00:22:07,800
Word, Chef.
571
00:22:09,266 --> 00:22:13,100
{\an8}[Kirsten] So,
I gambled and I got
chocolate-covered onions.
572
00:22:14,367 --> 00:22:16,400
I'm making
a seared rack of lamb
573
00:22:16,467 --> 00:22:17,934
with fava concasse,
574
00:22:17,934 --> 00:22:20,467
broken-down blistered tomatoes
and a tzatziki.
575
00:22:21,467 --> 00:22:23,066
I love the
chocolate-covered onion.
576
00:22:23,066 --> 00:22:25,400
It's gonna go into
the jus for the lamb.
577
00:22:28,266 --> 00:22:30,467
[Maneet] Not only do you
have to take the fava beans
578
00:22:30,467 --> 00:22:32,266
out from the entire pods...
579
00:22:32,266 --> 00:22:33,867
You cleaned your favas yet?
580
00:22:34,767 --> 00:22:36,166
-Yesterday, bro.
-[Alex laughing]
581
00:22:36,166 --> 00:22:37,667
[Maneet] ...you've gotta
blanche it
582
00:22:37,667 --> 00:22:40,934
and then remove the covering.
583
00:22:40,934 --> 00:22:44,400
[Alex] With these fava beans,
I'm gonna make
a vibrant green puree
584
00:22:44,467 --> 00:22:47,667
using a lot of refreshing
herbs and lime juice.
585
00:22:49,467 --> 00:22:51,300
Six and a half minutes.
586
00:22:53,934 --> 00:22:57,567
Alex's lamb is charred,
like black-charred.
587
00:22:57,567 --> 00:22:59,367
[Alex] I notice that
the spice rub on the lamb...
588
00:22:59,367 --> 00:23:00,934
That it's getting
really charred.
589
00:23:00,934 --> 00:23:03,400
{\an8}I'm hoping that
these burnt spices
won't penetrate the meat.
590
00:23:05,000 --> 00:23:07,300
{\an8}Once the mushrooms
are grilled,
I toss 'em with the chitlins
591
00:23:07,367 --> 00:23:09,000
{\an8}and get 'em in the oven
to finish cooking.
592
00:23:10,400 --> 00:23:11,867
Behind. Behind.
593
00:23:15,767 --> 00:23:17,467
[Kirsten] Once the fava beans
are ready to go,
594
00:23:17,467 --> 00:23:19,667
I throw it into a bowl
595
00:23:19,734 --> 00:23:21,467
with all of my other
salad ingredients.
596
00:23:21,467 --> 00:23:23,100
[Tiffani] We have
a cotton candy burrito.
597
00:23:23,166 --> 00:23:26,000
{\an8}It's unrelenting sugar,
so you're gonna have to
dose it into something.
598
00:23:26,000 --> 00:23:28,166
{\an8}Cotton candy
will go into the gastrique.
599
00:23:28,166 --> 00:23:31,166
[Maneet] There's so many
different colors in it, right?
600
00:23:31,166 --> 00:23:33,367
So if you go ahead
and melt it,
601
00:23:33,367 --> 00:23:37,300
the resulting color's
going to be
completely mishmashed.
602
00:23:37,367 --> 00:23:39,867
To me, $25,000
is a whole lot of money.
603
00:23:39,934 --> 00:23:41,467
[exhales]
604
00:23:41,467 --> 00:23:43,834
If I won the money,
I would love to
take a trip to Greece,
605
00:23:43,834 --> 00:23:46,367
go back to where
my dad's family is from
606
00:23:46,367 --> 00:23:49,100
and just have
a better understanding
of who I am as a person.
607
00:23:51,867 --> 00:23:53,100
Two minutes left, chefs.
608
00:23:54,000 --> 00:23:55,367
Come on!
609
00:23:55,367 --> 00:23:57,100
[Tiffani] Everything on the...
There you go.
610
00:23:57,100 --> 00:23:58,266
Thank you.
611
00:23:58,266 --> 00:24:00,266
[Ted] Kirsten does still have
a rack of lamb to cut.
612
00:24:00,266 --> 00:24:04,266
[Kirsten] I slice into it
and I realize it's under.
613
00:24:04,266 --> 00:24:06,367
At this point, I just have to
put it on the plate.
614
00:24:06,367 --> 00:24:08,867
[Ted] One minute to go, chefs.
615
00:24:08,867 --> 00:24:12,000
[Alex] As I cut into the lamb,
it looks a little underdone.
616
00:24:12,066 --> 00:24:14,767
I'm feeling like
I hope these judges
like medium-rare lamb.
617
00:24:14,767 --> 00:24:16,100
[Ted] 30 seconds, chefs.
618
00:24:16,166 --> 00:24:18,467
You've got to make
your own luck in this kitchen.
619
00:24:21,000 --> 00:24:23,500
[Ted] 10, nine, eight...
620
00:24:23,567 --> 00:24:25,367
-Here we go.
-[Ted] ...seven...
621
00:24:25,367 --> 00:24:27,600
-[Alexandra] Herbs!
-[Ted] ...six, five,
622
00:24:27,667 --> 00:24:31,266
four, three, two, one.
623
00:24:31,266 --> 00:24:32,767
Times up!
624
00:24:32,834 --> 00:24:33,867
[clapping]
625
00:24:37,367 --> 00:24:39,266
[Kirsten] I feel like
I should've been
626
00:24:39,266 --> 00:24:41,200
less conservative
on my cook time.
627
00:24:41,266 --> 00:24:44,934
I wanted it to be just right
and I was just under.
628
00:24:44,934 --> 00:24:47,967
[Alexandra] I 100% feel like
I took a risk with this dish,
629
00:24:47,967 --> 00:24:49,567
but that's why
we're here at Chopped.
630
00:24:49,567 --> 00:24:51,100
Chopped isn't about
playing it safe.
631
00:24:57,000 --> 00:24:59,667
{\an8}Chefs, with the buzz
in the casino amping up,
632
00:24:59,734 --> 00:25:01,967
{\an8}we gave you
an entree basket of chitlins,
633
00:25:02,867 --> 00:25:03,867
fava beans,
634
00:25:04,567 --> 00:25:06,367
a cotton candy burrito
635
00:25:06,367 --> 00:25:08,200
and rack of lamb.
636
00:25:08,266 --> 00:25:10,600
Chef Alexandra,
please tell the judges
what you made.
637
00:25:10,667 --> 00:25:12,467
I made a carnival curry
638
00:25:13,200 --> 00:25:14,667
{\an8}with a lamb chop
639
00:25:14,734 --> 00:25:16,834
{\an8}and fava jasmine rice.
640
00:25:18,467 --> 00:25:21,367
{\an8}In place of the chitlins,
I received a circus peanut.
641
00:25:22,867 --> 00:25:25,667
Alexandra, when you said
it's a carnival curry,
642
00:25:25,734 --> 00:25:26,967
it actually makes sense.
643
00:25:28,567 --> 00:25:29,867
This is delicious.
644
00:25:29,867 --> 00:25:31,367
Wow. Thank you.
645
00:25:31,367 --> 00:25:34,934
[Maneet] It's the
perfect foundation
to add the sweetness.
646
00:25:34,934 --> 00:25:38,266
{\an8}The lamb rack.
It's been seared very well,
647
00:25:38,266 --> 00:25:40,200
but it needed to be cooked
a little bit more.
648
00:25:40,266 --> 00:25:41,967
-Heard.
-[Maneet] Mine is
completely raw.
649
00:25:41,967 --> 00:25:43,000
Uh-oh.
650
00:25:44,066 --> 00:25:46,300
This curry is just dynamite.
651
00:25:46,367 --> 00:25:48,166
-I love it.
-[Alexandra] That's...
Thank you so much.
652
00:25:48,166 --> 00:25:49,667
[Chris] I just want
more of the lamb.
653
00:25:49,734 --> 00:25:52,266
I had about that much meat.
Everything else I have is fat
654
00:25:52,266 --> 00:25:53,967
-and it's unrendered fat.
-[Alexandra] Yeah.
655
00:25:53,967 --> 00:25:56,100
{\an8}But the curry...
[whistles] Amazing.
656
00:25:56,166 --> 00:25:57,367
{\an8}[Alexandra] Thank you.
657
00:25:57,367 --> 00:25:59,500
{\an8}The fried shallots on top.
Really lovely choice
658
00:25:59,567 --> 00:26:01,166
as well as the cilantro.
659
00:26:02,100 --> 00:26:04,166
My dish is wanting
for more fava beans.
660
00:26:04,166 --> 00:26:07,367
Instead of tucking them
into all of this rice,
just on top.
661
00:26:07,367 --> 00:26:08,767
[Ted] Thank you,
Chef Alexandra.
662
00:26:08,767 --> 00:26:11,166
Next up, Chef Alex.
663
00:26:11,166 --> 00:26:13,667
Tell us about
your gambling habits
in that round.
664
00:26:13,734 --> 00:26:15,834
[Alex] I got out of there
with some beautiful mushrooms.
665
00:26:15,834 --> 00:26:17,300
[Ted] And what did you
get rid of?
666
00:26:17,367 --> 00:26:19,967
[Alex] I got rid of
the cotton candy burrito.
667
00:26:19,967 --> 00:26:21,767
{\an8}I got a grilled rack of lamb,
668
00:26:21,834 --> 00:26:23,266
{\an8}some of those
roasted mushrooms,
669
00:26:23,266 --> 00:26:27,266
{\an8}and then
I blanched the chitlins
in a ton of spices
670
00:26:27,266 --> 00:26:29,967
{\an8}just to kinda break through
that funkiness.
671
00:26:31,066 --> 00:26:33,300
[Maneet] Alex,
the hen of the woods.
672
00:26:34,600 --> 00:26:36,033
That's absolutely delicious.
673
00:26:36,033 --> 00:26:37,266
Usually, chitlins...
674
00:26:37,266 --> 00:26:38,567
It has the ability
to take over
675
00:26:38,567 --> 00:26:40,667
the entire flavor profile
of the dish.
676
00:26:40,667 --> 00:26:42,600
And this is just enough.
677
00:26:42,667 --> 00:26:44,400
The big problem
on the plate is
678
00:26:44,467 --> 00:26:48,266
the only taste
that I'm getting from the lamb
is burnt.
679
00:26:49,867 --> 00:26:52,300
[Chris] It's so scorched here
680
00:26:52,367 --> 00:26:54,066
and it's so raw here.
681
00:26:54,066 --> 00:26:56,834
This is a competition
for $25,000, you know?
682
00:26:56,834 --> 00:26:58,500
We need to see
a little finesse.
683
00:26:58,567 --> 00:27:01,467
I think
the highlight of this dish
is definitely this fava puree
684
00:27:01,467 --> 00:27:04,066
which is really, really,
really bright and fresh.
685
00:27:04,066 --> 00:27:06,166
Yeah. It's so bright
and lovely
686
00:27:06,166 --> 00:27:07,767
which, I think,
works really well.
687
00:27:07,767 --> 00:27:08,867
[Alex] Thank you.
688
00:27:08,934 --> 00:27:10,033
Thank you, Chef Alex.
689
00:27:10,033 --> 00:27:11,500
Finally, Chef Kirsten.
690
00:27:11,567 --> 00:27:14,567
I took a bet
and I got rid of the chitlins
691
00:27:14,567 --> 00:27:18,100
and that was replaced by
chocolate-covered onions.
692
00:27:18,967 --> 00:27:21,667
So, I made
seared rack of lamb,
693
00:27:21,734 --> 00:27:23,934
{\an8}fava and green pea concasse,
694
00:27:23,934 --> 00:27:25,467
{\an8}broken-down
blistered tomatoes,
695
00:27:25,467 --> 00:27:29,667
{\an8}tzatziki and a chocolate
lamb reduction.
696
00:27:29,667 --> 00:27:31,834
[Ted] And prize money.
Any thoughts
what you might do with it?
697
00:27:31,834 --> 00:27:34,166
[Kirsten] I've been
to a lot of places,
but I've never been to Japan.
698
00:27:34,166 --> 00:27:35,400
And I wanna take my wife
699
00:27:35,467 --> 00:27:40,834
and just do
a Japanese food extravaganza.
700
00:27:40,834 --> 00:27:43,567
Chef Kirsten, are there any
basket ingredients
in the tzatziki?
701
00:27:43,567 --> 00:27:44,734
[Kirsten] No.
702
00:27:45,600 --> 00:27:47,066
[Tiffani] It's spectacular.
703
00:27:47,066 --> 00:27:49,367
I wonder if that would've been
more successful
704
00:27:49,367 --> 00:27:52,667
using the favas
in the tzatziki
instead of the cucumber.
705
00:27:52,667 --> 00:27:54,567
The lamb sauce.
706
00:27:54,567 --> 00:27:57,300
You know, hats off to you
by using the chocolate
and the onions.
707
00:27:57,367 --> 00:28:00,266
Really, the issue
is the cookery on the lamb.
708
00:28:00,266 --> 00:28:03,100
This is very rare
and I do apologize.
709
00:28:03,166 --> 00:28:05,567
No one cooked the lamb
particularly Wellgames here.
710
00:28:05,567 --> 00:28:07,767
[laughing]
711
00:28:07,767 --> 00:28:10,100
[Chris] You know,
what you made here
is fairly simple,
712
00:28:10,100 --> 00:28:12,266
but yet it's got
sophistication as well.
713
00:28:12,266 --> 00:28:13,667
It's got real thoughtfulness.
714
00:28:13,667 --> 00:28:15,500
There's a lot of deliciousness
going on over here,
715
00:28:16,166 --> 00:28:17,934
but, to me,
716
00:28:17,934 --> 00:28:21,667
I am not getting much of
the cotton candy burrito.
717
00:28:21,667 --> 00:28:25,467
Because what this dish needs
is a little bit more
of the sweetness.
718
00:28:25,467 --> 00:28:27,100
Okay.
719
00:28:27,100 --> 00:28:30,200
Okay, to make it
to the Casino Royale finale,
720
00:28:30,266 --> 00:28:32,767
you first have to make it
to the dessert round.
721
00:28:32,767 --> 00:28:34,600
Who will get that opportunity?
722
00:28:36,934 --> 00:28:38,300
It was a rhetorical question.
723
00:28:38,367 --> 00:28:39,734
From the judges' feedback,
724
00:28:39,734 --> 00:28:41,567
I feel like I'm moving
onto the next round
725
00:28:41,567 --> 00:28:44,000
based upon
the success with my curry.
726
00:28:44,000 --> 00:28:46,033
[Alex] I went undercooked
on the lamb.
727
00:28:46,033 --> 00:28:49,367
I couldn't bring myself
to break it down
into a couple pieces.
728
00:28:49,367 --> 00:28:51,300
I think that may cost me.
729
00:28:57,100 --> 00:29:00,400
{\an8}So, whose dish
is on the chopping block?
730
00:29:09,133 --> 00:29:11,367
Chef Alex,
you've been chopped.
731
00:29:11,367 --> 00:29:12,467
Judges...
732
00:29:12,467 --> 00:29:13,967
[Chris] Chef Alex...
733
00:29:13,967 --> 00:29:16,166
{\an8}All three chefs, by the way,
failed completely on the lamb,
734
00:29:16,166 --> 00:29:19,867
but yours was both raw
and scorched and burned
on the outside.
735
00:29:19,934 --> 00:29:21,567
And so we had to chop you.
736
00:29:21,567 --> 00:29:23,133
Cool. Thanks, guys.
737
00:29:25,266 --> 00:29:27,166
-Thanks for coming here.
-[Alex] It's been a pleasure.
738
00:29:28,300 --> 00:29:30,567
I wasn't surprised
by the judges' decision.
739
00:29:30,567 --> 00:29:33,600
{\an8}I undercooked the protein
and that cost me
in the long run.
740
00:29:35,500 --> 00:29:37,834
We have two people on, like,
really similar levels.
741
00:29:37,834 --> 00:29:39,166
It's a match of two titans.
742
00:29:39,166 --> 00:29:41,467
Chef Alexandra, Chef Kirsten,
743
00:29:41,467 --> 00:29:43,266
baskets are set.
744
00:29:44,767 --> 00:29:45,967
Open 'em up.
745
00:29:46,967 --> 00:29:48,467
[Kirsten] All right.
All right.
746
00:29:48,467 --> 00:29:51,000
[Ted] And your ingredients
are garlic juice...
747
00:29:51,000 --> 00:29:53,834
-Oh, good Lord.
All right. Garlic juice.
-[Alexandra] Garlic juice.
748
00:29:53,834 --> 00:29:56,200
-[Ted] ...oranges...
-Oranges.
749
00:29:56,266 --> 00:29:59,266
Oranges remind me
of making baklava with my mom.
750
00:29:59,266 --> 00:30:00,967
Okay, here we go again.
751
00:30:00,967 --> 00:30:02,834
[Ted] ...blue cheese-stuffed
olives...
752
00:30:02,834 --> 00:30:05,400
[Kirsten] Blue cheese-stuffed
olives. All righty.
753
00:30:05,467 --> 00:30:08,367
[Ted] ...and a 24-layer
chocolate cake.
754
00:30:08,367 --> 00:30:10,266
[Alexandra] Well,
it looks like
dessert's made already.
755
00:30:10,266 --> 00:30:11,567
Just kidding.
756
00:30:11,567 --> 00:30:13,467
Something is definitely
gonna go
757
00:30:13,467 --> 00:30:14,934
and it's gonna be
the garlic juice.
758
00:30:14,934 --> 00:30:16,367
Gotta ditch the garlic juice.
759
00:30:16,367 --> 00:30:18,000
To the roulette wheel!
760
00:30:18,000 --> 00:30:19,767
-Let's go.
-Let's see. Let's do this.
761
00:30:19,834 --> 00:30:21,166
[Ted] Okay,
let's do this thing!
762
00:30:21,166 --> 00:30:22,867
-All right, let's do this.
-[Chris] All right!
763
00:30:22,934 --> 00:30:24,367
Yeah! Let's do it.
764
00:30:24,367 --> 00:30:27,300
As a reward for being
the two chefs still here,
765
00:30:27,367 --> 00:30:30,133
if you don't win your bet
at the roulette wheel,
766
00:30:30,133 --> 00:30:32,767
we're gonna give you a chance
to double-down
767
00:30:32,767 --> 00:30:34,934
-at the slots.
-[Kirsten] All right!
768
00:30:34,934 --> 00:30:36,467
-[Alexandra] Oh!
-[Kirsten] Okay.
769
00:30:36,467 --> 00:30:38,100
-[Ted] Kirsten you're first.
-Thank you.
770
00:30:39,667 --> 00:30:40,767
I'm gonna go red.
771
00:30:40,834 --> 00:30:42,500
I have just, like, a sense.
772
00:30:42,567 --> 00:30:44,166
-[Maneet] "Sense."
-[Tiffani] Okay.
773
00:30:44,166 --> 00:30:46,033
-[Ted] Looking for red.
-[Chris] Okay, here we go.
774
00:30:46,033 --> 00:30:48,867
-[Tiffani] Come on, red.
Go, go, go!
-Please, please, please!
775
00:30:48,934 --> 00:30:50,667
-[Chris] Come on, red.
-[Tiffani] Come on.
776
00:30:50,667 --> 00:30:52,767
Please, please,
please, please, please.
777
00:30:52,834 --> 00:30:54,133
-[Ted] And red!
-[all cheering]
778
00:30:54,133 --> 00:30:55,166
[Kirsten] Yes!
779
00:30:55,166 --> 00:30:57,000
-Yes!
-Yes! So good for us.
780
00:30:57,000 --> 00:30:58,200
I mean you.
781
00:30:58,834 --> 00:30:59,967
I'll take number five.
782
00:30:59,967 --> 00:31:01,166
[Ted] Number five.
783
00:31:02,000 --> 00:31:03,266
Vanilla bean paste!
784
00:31:03,266 --> 00:31:05,467
-All right! Yes!
-[Maneet] Wow!
785
00:31:05,467 --> 00:31:07,367
{\an8}[Chris] Pure
vanilla bean paste.
786
00:31:07,367 --> 00:31:08,867
Basically, the building block
787
00:31:08,867 --> 00:31:11,600
of every delicious dessert
that's ever been made.
788
00:31:11,667 --> 00:31:12,867
[Kirsten] I am on board.
789
00:31:14,100 --> 00:31:16,734
I think I'm gonna
bet on black this time.
790
00:31:16,734 --> 00:31:17,867
Voila.
791
00:31:18,667 --> 00:31:19,667
[Chris] Okay.
792
00:31:19,734 --> 00:31:21,166
All right. Looking for black.
793
00:31:22,000 --> 00:31:23,500
-Here we go!
-Okay, come on!
794
00:31:23,567 --> 00:31:24,967
Black, black,
black, black. black.
795
00:31:24,967 --> 00:31:26,667
[Tiffani] Here we go,
here we go, here we go.
796
00:31:26,734 --> 00:31:28,033
[Chris] Come on.
797
00:31:28,033 --> 00:31:29,834
-[Alexandra] Oh, my gosh.
-[Chris] Here it comes.
798
00:31:29,834 --> 00:31:31,667
Here it comes,
here it comes, here it comes.
799
00:31:31,734 --> 00:31:33,166
-Black!
-Yes! Yes!
800
00:31:33,166 --> 00:31:34,467
[Chris] All right! Nice!
801
00:31:34,467 --> 00:31:37,266
-Nice!
-[Maneet] This is crazy! Wow!
802
00:31:37,266 --> 00:31:39,166
Okay. I think I'm gonna
go with number three.
803
00:31:39,166 --> 00:31:40,567
-Okay.
-Number three.
804
00:31:41,266 --> 00:31:42,400
Lucky number three.
805
00:31:43,367 --> 00:31:45,266
-Salted caramels.
-[Alexandra] Oh!
806
00:31:45,266 --> 00:31:47,066
-[Chris] You can
work with that.
-[Kirsten] Yeah.
807
00:31:47,066 --> 00:31:49,934
{\an8}[Maneet] That's such
a beautiful ingredient.
808
00:31:49,934 --> 00:31:52,367
You have the sweet, the salt.
809
00:31:52,367 --> 00:31:53,700
I mean, everything is good.
810
00:31:53,734 --> 00:31:56,400
{\an8}All right. The judges
are expecting desserts
in 30 minutes.
811
00:31:56,467 --> 00:31:57,734
Clock starts now.
812
00:31:57,734 --> 00:31:59,266
-Go!
-All right. Here we go, chefs.
813
00:32:04,567 --> 00:32:05,867
[Chris] For me, personally,
814
00:32:05,867 --> 00:32:08,367
can't stop thinking about
that cotton candy curry
815
00:32:08,367 --> 00:32:09,900
and how much I loved it.
816
00:32:09,900 --> 00:32:12,200
And so I feel like Kirsten's
gotta really come big
with something here.
817
00:32:12,266 --> 00:32:13,734
[Kirsten] This is a mess.
818
00:32:17,266 --> 00:32:19,066
Chocolate cake.
819
00:32:19,066 --> 00:32:22,166
I'm making
a chocolate baklava...
820
00:32:22,767 --> 00:32:24,000
Oh, this is such a travesty.
821
00:32:25,133 --> 00:32:26,467
...with an orange
822
00:32:26,467 --> 00:32:29,100
and blue cheese-stuffed
olive syrup.
823
00:32:29,100 --> 00:32:32,667
{\an8}Making baklava
with salted caramel
in 30 minutes
824
00:32:32,734 --> 00:32:33,867
{\an8}is definitely a risk.
825
00:32:33,867 --> 00:32:35,367
{\an8}But we're here to gamble,
826
00:32:35,367 --> 00:32:37,367
{\an8}so I'm taking my chances.
827
00:32:37,367 --> 00:32:39,667
{\an8}[Tiffani] You know,
it's not just winning
the dessert round here.
828
00:32:39,734 --> 00:32:43,600
It's a lot about
making it into the finale
of a giant tournament.
829
00:32:43,667 --> 00:32:47,667
Kirsten has chosen
to grab the chef killer
out of the pantry.
830
00:32:47,667 --> 00:32:50,500
It can be sour.
It can be overripe.
It's assertive.
831
00:32:50,567 --> 00:32:52,500
Terrific on pizza, though.
I'm joking.
832
00:32:53,600 --> 00:32:56,100
{\an8}I think that my gamble
truly paid off.
833
00:32:56,100 --> 00:32:59,667
{\an8}I mean, garlic juice
or vanilla beans.
834
00:32:59,734 --> 00:33:01,867
{\an8}I mean, it's chalk and cheese.
835
00:33:03,367 --> 00:33:05,967
I'm making a layered
chocolate and pineapple cake.
836
00:33:05,967 --> 00:33:07,767
Finish with
a vanilla whipped cream.
837
00:33:07,834 --> 00:33:09,000
When I'm under pressure,
838
00:33:09,000 --> 00:33:11,767
I actually end up
making better food
839
00:33:11,767 --> 00:33:13,667
because you have to
make choices.
840
00:33:13,734 --> 00:33:16,033
I decide to do
an orange cream filling.
841
00:33:16,033 --> 00:33:17,667
Come on, now. Let's go.
842
00:33:17,734 --> 00:33:19,467
When I came out of
culinary school,
843
00:33:19,467 --> 00:33:22,500
I dove straight into
a two-Michelin-star
restaurant in France
844
00:33:22,567 --> 00:33:25,166
and I got my butt kicked.
845
00:33:25,166 --> 00:33:27,133
But I wanted to be the best
846
00:33:27,133 --> 00:33:29,166
and that was
the only way to do it.
847
00:33:29,166 --> 00:33:31,500
-[Ted] 15 minutes
to go, chefs.
-Quick.
848
00:33:31,567 --> 00:33:33,767
[Chris] Both chefs
have got great ingredients.
849
00:33:33,767 --> 00:33:35,600
But they still have
blue cheese-stuffed olives.
850
00:33:36,467 --> 00:33:37,634
Ooo, boy.
851
00:33:37,667 --> 00:33:40,367
{\an8}The blue cheese
can be mixed with
some cream cheese
852
00:33:40,367 --> 00:33:42,500
or some mascarpone, etcetera.
853
00:33:42,567 --> 00:33:46,300
{\an8}[Alexandra] I'm making a syrup
because it is traditional
with baklava.
854
00:33:46,367 --> 00:33:48,667
I start by melting down
the salted caramels.
855
00:33:48,734 --> 00:33:50,367
I add a little bit of honey.
856
00:33:50,367 --> 00:33:52,166
I add orange juice.
857
00:33:52,166 --> 00:33:54,767
And I'm hoping that
the blue cheese olives
858
00:33:54,767 --> 00:33:57,266
add a contrast
to the sweetness of the syrup
859
00:33:57,266 --> 00:33:59,066
by adding
a little bit of salt.
860
00:34:01,667 --> 00:34:04,100
[Ted] Alexandra
is really up against it.
861
00:34:04,100 --> 00:34:05,367
There's nothing she can do
862
00:34:05,367 --> 00:34:07,734
but wait for those things
to cook.
863
00:34:07,734 --> 00:34:09,834
[Alexandra] I'm watching
the clock tick down.
864
00:34:09,834 --> 00:34:11,834
I'm trying not to
open my oven too much
865
00:34:11,834 --> 00:34:13,667
'cause I want
my baklava to cook.
866
00:34:13,667 --> 00:34:16,400
{\an8}It's the equivalent of, like,
having a king showing
867
00:34:16,467 --> 00:34:18,467
{\an8}and then waiting for them
to flip the other card over.
868
00:34:18,467 --> 00:34:19,834
It takes forever.
869
00:34:19,834 --> 00:34:21,133
[Alexandra] Oh, yeah, baby.
870
00:34:22,467 --> 00:34:23,600
We're close. So close.
871
00:34:29,166 --> 00:34:31,166
Alexandra is really
up against it.
872
00:34:32,266 --> 00:34:33,333
{\an8}Eep!
873
00:34:33,333 --> 00:34:35,867
{\an8}If this baklava
doesn't get cooked enough,
874
00:34:35,934 --> 00:34:37,700
it could be ruined.
875
00:34:37,700 --> 00:34:40,467
So, at this point,
I figured it was a good time
to just relax for a moment.
876
00:34:42,266 --> 00:34:43,934
How does it feel
to stand there and wait?
877
00:34:43,934 --> 00:34:46,567
I've got bourbon, so I...
Maybe I'll have another shot.
878
00:34:46,567 --> 00:34:49,000
It's been a long day,
so that'll help.
879
00:34:49,000 --> 00:34:51,133
{\an8}What's a casino
without a cocktail, right?
880
00:34:55,166 --> 00:34:56,467
[Kirsten] Behind you again.
881
00:34:56,467 --> 00:34:58,266
Running all over the place.
882
00:34:58,266 --> 00:35:00,567
{\an8}Chef Alexandra...
She's sipping on her bourbon.
883
00:35:00,567 --> 00:35:02,734
{\an8}She's watching me run around
like a crazy person.
884
00:35:02,734 --> 00:35:05,834
Alexandra's put
all of her chips
on this baklava working.
885
00:35:05,834 --> 00:35:08,000
If I got
one minute on the clock,
I know I can do it.
886
00:35:08,000 --> 00:35:10,767
I think this baklava
is the biggest gamble
I've taken so far.
887
00:35:12,734 --> 00:35:14,000
[Maneet] They're so focused
888
00:35:14,000 --> 00:35:16,266
because one of them
is going into the finale.
889
00:35:16,266 --> 00:35:18,367
I mean,
it's so real right now.
890
00:35:18,367 --> 00:35:20,367
[Alexandra] It's gonna be
a sad Christmas without snow.
891
00:35:20,367 --> 00:35:23,066
[Kirsten] Do I use olives
and the blue cheese?
892
00:35:23,066 --> 00:35:24,333
It's nerve-racking.
893
00:35:24,333 --> 00:35:27,166
I'm just gonna have to
use these olives as a garnish.
894
00:35:27,166 --> 00:35:29,166
[Ted] One minute
left of the clock, chefs.
895
00:35:30,967 --> 00:35:33,500
-The choclava is out.
-[Maneet] How does it look?
How does it look?
896
00:35:33,567 --> 00:35:34,934
[Chris] How does it look?
897
00:35:34,934 --> 00:35:36,767
-It's golden brown.
-Looks pretty good!
898
00:35:36,834 --> 00:35:38,567
-[Chris] You got this!
-[Maneet] Come on, chefs!
899
00:35:40,467 --> 00:35:41,600
[Chris] Under 20 seconds.
900
00:35:41,667 --> 00:35:43,467
Come on. Come on,
come on, come on.
901
00:35:43,467 --> 00:35:46,934
10, nine, eight,
902
00:35:46,934 --> 00:35:50,133
seven, six, five,
903
00:35:50,834 --> 00:35:55,000
four, three, two, one.
904
00:35:55,000 --> 00:35:56,166
Times up!
905
00:35:56,166 --> 00:35:57,500
-[clapping]
-[Chris] Whoo!
906
00:35:58,567 --> 00:35:59,767
Wow.
907
00:36:01,500 --> 00:36:04,600
[Alexandra] It's sweet.
It's salty. It's orangey.
908
00:36:04,667 --> 00:36:06,233
It's chocolatey. It's filoey.
909
00:36:06,233 --> 00:36:07,467
So I feel pretty good.
910
00:36:08,767 --> 00:36:10,867
[Kirsten] I look over
at Chef Alexandra's dish
911
00:36:10,934 --> 00:36:13,567
and I think to myself,
"I'm going home."
912
00:36:21,033 --> 00:36:22,767
[Ted] Chef Kirsten,
Chef Alexandra,
913
00:36:22,767 --> 00:36:26,934
{\an8}for dessert, we presented you
with a basket of garlic juice,
914
00:36:26,934 --> 00:36:29,967
oranges,
blue cheese-stuffed olives
915
00:36:29,967 --> 00:36:32,266
and a 24-layer chocolate cake.
916
00:36:32,266 --> 00:36:34,734
Chef Kirsten,
please tell the judges
what you've made.
917
00:36:34,734 --> 00:36:36,834
So, I gambled away
on my garlic juice
918
00:36:36,834 --> 00:36:39,166
and I was able to get
some vanilla bean paste.
919
00:36:39,233 --> 00:36:42,967
{\an8}This is a layered
chocolate and pineapple cake
920
00:36:42,967 --> 00:36:45,066
{\an8}and a vanilla Chantilly.
921
00:36:47,166 --> 00:36:48,600
[Chris] I think
this is really fun.
922
00:36:48,667 --> 00:36:50,667
I don't, generally,
love pineapple,
but I love it here.
923
00:36:51,867 --> 00:36:53,600
{\an8}And then I think
you didn't know
what to do at all
924
00:36:53,667 --> 00:36:55,033
{\an8}with those blue cheese olives
925
00:36:55,033 --> 00:36:57,033
{\an8}and at the very end
you threw a couple olives
on the plate
926
00:36:57,033 --> 00:36:59,033
and said,
"This is what it is."
927
00:36:59,033 --> 00:37:02,233
{\an8}I've gotta start by saying
I love the presentation.
928
00:37:02,233 --> 00:37:04,033
But the
blue cheese-stuffed olives...
929
00:37:04,033 --> 00:37:05,367
I'm not getting that.
930
00:37:05,367 --> 00:37:07,834
The orange. Very faint.
931
00:37:07,834 --> 00:37:12,166
So I almost think
that the basket ingredients
got lost
932
00:37:12,166 --> 00:37:15,367
because the pineapple
overshadowed this entire dish.
933
00:37:15,367 --> 00:37:17,066
Okay. Thank you.
934
00:37:17,066 --> 00:37:19,367
Chef Kirsten,
it's been a pleasure
watching you cook today.
935
00:37:19,367 --> 00:37:20,867
There's so much going on here
936
00:37:20,934 --> 00:37:22,967
and to take it apart
is a bit of a feat.
937
00:37:22,967 --> 00:37:26,300
{\an8}It's chocolate pineapple
upside-down ambrosia
olive cake.
938
00:37:26,367 --> 00:37:28,500
I think there's something
about the promise,
939
00:37:28,567 --> 00:37:30,667
visually, with this,
says it's gonna deliver.
940
00:37:30,667 --> 00:37:31,667
But it doesn't.
941
00:37:33,266 --> 00:37:34,834
Thank you, Chef Kirsten.
942
00:37:34,834 --> 00:37:36,367
Finally, Chef Alexandra.
943
00:37:36,367 --> 00:37:39,967
Well, I decided that
my best bet was to
get rid of that garlic juice.
944
00:37:39,967 --> 00:37:41,767
So I got salted caramels.
945
00:37:41,834 --> 00:37:44,033
{\an8}I made a chocolate baklava
946
00:37:44,033 --> 00:37:49,567
{\an8}with an orange and blue cheese
olive syrup.
947
00:37:49,567 --> 00:37:53,367
Mom and Dad,
if you're up there,
I did something Greek.
948
00:37:53,367 --> 00:37:56,300
I didn't put nuts in
because I wanted to just
highlight basket ingredients.
949
00:37:57,767 --> 00:38:00,600
[Maneet] To me,
I think the idea of baklava
is amazing.
950
00:38:01,567 --> 00:38:03,867
Really, really smart
to go ahead and...
951
00:38:03,867 --> 00:38:06,100
This highlights
the basket ingredients.
952
00:38:06,100 --> 00:38:07,967
The baklava in itself...
953
00:38:07,967 --> 00:38:10,266
I think you should have
made it a lot smaller.
954
00:38:10,266 --> 00:38:12,233
It did need
a little bit more time.
955
00:38:12,233 --> 00:38:13,767
[Alexandra] Thank you.
956
00:38:13,767 --> 00:38:16,100
[Tiffani] Chef Alexandra,
there's orange liqueur
and then there's honey.
957
00:38:16,100 --> 00:38:18,033
So there's other things
that were brought in.
958
00:38:18,033 --> 00:38:19,967
I think, with the nuts,
you could've used more olives
959
00:38:19,967 --> 00:38:21,967
and really kind of
pushed that salinity
960
00:38:21,967 --> 00:38:24,166
-and that brininess
a little bit.
-Heard.
961
00:38:24,233 --> 00:38:25,500
After work,
in front of the TV,
962
00:38:25,567 --> 00:38:27,734
would I not eat
a bowl of this, like,
963
00:38:27,734 --> 00:38:29,567
with, probably, some ice cream
on top of it too?
964
00:38:29,567 --> 00:38:30,567
Yeah, I would.
965
00:38:31,467 --> 00:38:33,367
But the nuts
are definitely needed
966
00:38:33,367 --> 00:38:34,934
'cause the texture
is one note.
967
00:38:37,967 --> 00:38:41,000
Soon, the judges will grace us
with their decision.
968
00:38:45,033 --> 00:38:46,567
[Tiffani] We start
with appetizer round.
969
00:38:46,567 --> 00:38:47,667
It's so interesting.
970
00:38:47,667 --> 00:38:49,767
They got this gorgeous
long-bone rib-eye, right?
971
00:38:49,834 --> 00:38:51,100
Basket had pork blood in it.
972
00:38:51,100 --> 00:38:53,000
They both opted
to give it away.
973
00:38:53,000 --> 00:38:55,000
Kirsten ended up rolling
for Cornish game hens.
974
00:38:55,000 --> 00:38:57,400
Her concern was, obviously,
two big proteins.
975
00:38:57,467 --> 00:38:59,567
{\an8}[Chris] I thought
it was courageous
that Kirsten said,
976
00:38:59,567 --> 00:39:01,567
{\an8}"You know what?
I'm gonna leave
this long-bone steak.
977
00:39:01,567 --> 00:39:02,967
{\an8}Just use it for the fat."
978
00:39:02,967 --> 00:39:04,266
Game changer.
979
00:39:04,266 --> 00:39:06,467
On the other hand,
we had Alexandra
980
00:39:06,467 --> 00:39:08,667
who traded in her pork blood
981
00:39:08,734 --> 00:39:11,400
for some Chinese broccoli.
982
00:39:11,467 --> 00:39:13,367
{\an8}And she
cooked that beautifully.
983
00:39:13,367 --> 00:39:15,367
{\an8}But the long-bone steak...
984
00:39:15,367 --> 00:39:16,667
{\an8}She cooked it properly,
985
00:39:16,734 --> 00:39:18,500
{\an8}-but she did not let it rest.
-[Tiffani] Right.
986
00:39:18,567 --> 00:39:20,600
I didn't think
the long-bone steak
was the biggest crime.
987
00:39:20,667 --> 00:39:23,166
I thought it was...
"Squash blossoms, girl,
you in there?"
988
00:39:23,166 --> 00:39:25,834
-They were, like, soggy.
-Yeah. God.
989
00:39:25,834 --> 00:39:27,367
{\an8}[Chris] But in
the entree round,
990
00:39:27,367 --> 00:39:30,233
{\an8}Alexandra made us
a cotton candy burrito
circus peanut curry
991
00:39:31,033 --> 00:39:32,467
and it was delicious.
992
00:39:32,467 --> 00:39:33,667
It was delicious.
993
00:39:33,667 --> 00:39:35,400
The heat in the coconut cream
994
00:39:35,467 --> 00:39:37,934
just allowed that curry
to coat the rice.
995
00:39:37,934 --> 00:39:39,033
It was really good.
996
00:39:39,033 --> 00:39:40,600
The lamb was raw.
997
00:39:41,567 --> 00:39:42,834
Kirsten's entree was good.
998
00:39:42,834 --> 00:39:44,467
{\an8}I really loved the tzatziki
that she made.
999
00:39:44,467 --> 00:39:46,000
{\an8}There were no
basket ingredients in it,
1000
00:39:46,000 --> 00:39:47,567
{\an8}but it was really delicious.
1001
00:39:47,567 --> 00:39:49,767
{\an8}But, again,
huge miss on the lamb.
1002
00:39:49,767 --> 00:39:51,934
For me, the issue
as we make this decision
1003
00:39:51,934 --> 00:39:54,567
is I know for sure
who made me my favorite dish,
1004
00:39:54,567 --> 00:39:56,133
but in Casino Royale,
1005
00:39:56,133 --> 00:39:58,867
-I know for sure
who played the game better.
-Mmm-hmm.
1006
00:39:58,867 --> 00:40:00,166
And they're not
the same person.
1007
00:40:05,367 --> 00:40:06,667
[Kirsten] I'm a little worried
1008
00:40:06,734 --> 00:40:09,934
that the pineapple
was a little dominating
1009
00:40:09,934 --> 00:40:12,867
and that
some of the key ingredients
did get lost.
1010
00:40:12,867 --> 00:40:14,767
[Alexandra] Chef Kirsten.
She's a wonderful chef.
1011
00:40:14,834 --> 00:40:17,867
But the one thing I feel like
I may have an edge on
1012
00:40:17,867 --> 00:40:19,834
is the utilization
of the basket ingredients.
1013
00:40:22,867 --> 00:40:26,667
So, whose dish
was on the chopping block?
1014
00:40:33,734 --> 00:40:35,467
-[Alexandra groans]
-Whoa!
1015
00:40:35,467 --> 00:40:37,300
-What?
-Oh, man!
1016
00:40:37,367 --> 00:40:39,400
[Ted] Chef Alexandra,
you've been chopped.
1017
00:40:39,467 --> 00:40:40,467
Judges...
1018
00:40:41,166 --> 00:40:42,367
[Tiffani] Chef Alexandra,
1019
00:40:42,367 --> 00:40:45,100
first of all,
it was incredibly close.
1020
00:40:45,100 --> 00:40:46,567
Let's start
with the appetizer round.
1021
00:40:46,567 --> 00:40:48,367
{\an8}The squash blossoms were soggy
1022
00:40:48,367 --> 00:40:50,166
{\an8}and just not treated well
in that salad.
1023
00:40:50,166 --> 00:40:51,734
Getting to the entree round,
1024
00:40:51,734 --> 00:40:53,500
the lamb was raw.
1025
00:40:53,567 --> 00:40:55,867
And so we had to chop you.
1026
00:40:55,867 --> 00:40:57,400
-Thank you.
-[Maneet] Thank you so much.
1027
00:40:58,166 --> 00:40:59,734
I feel really disappointed.
1028
00:41:02,266 --> 00:41:04,166
I thought
I really had a shot at it.
1029
00:41:04,233 --> 00:41:05,867
{\an8}The hardest thing
about this moment
1030
00:41:05,934 --> 00:41:07,500
{\an8}is coming so close and losing.
1031
00:41:10,867 --> 00:41:13,266
And that means,
Chef Kirsten Schmitt,
1032
00:41:13,266 --> 00:41:15,033
you are the Chopped champion.
1033
00:41:15,033 --> 00:41:16,066
Congratulations.
1034
00:41:16,066 --> 00:41:17,567
-Thank you.
-Whoo!
1035
00:41:17,567 --> 00:41:18,734
Yes!
1036
00:41:18,734 --> 00:41:20,000
I am Chopped champion,
1037
00:41:20,000 --> 00:41:23,166
which means
I get to show you guys
more of what I have.
1038
00:41:23,166 --> 00:41:26,367
Next round.
Bigger. Stronger. Hotter.
1039
00:41:26,367 --> 00:41:28,567
Yeah. I'm a Chopped champion
1040
00:41:28,567 --> 00:41:31,166
and I am exceedingly elated.
1041
00:41:33,467 --> 00:41:36,066
-[all cheering]
-The stakes are high!
1042
00:41:36,066 --> 00:41:37,567
[man] Action! Flashing lights.
1043
00:41:37,567 --> 00:41:38,734
I'm running like hell.
1044
00:41:38,734 --> 00:41:39,834
Oh, my gosh.
1045
00:41:39,834 --> 00:41:41,166
[Maneet] The glamor.
The glitz.
1046
00:41:41,166 --> 00:41:42,667
{\an8}[woman] This would
change my life.
1047
00:41:42,667 --> 00:41:43,834
{\an8}My hands are shaking.
1048
00:41:43,834 --> 00:41:45,400
{\an8}Trinkets. People winning.
People losing.
1049
00:41:45,467 --> 00:41:46,767
{\an8}[Maneet] Black, black, black!
1050
00:41:46,834 --> 00:41:48,266
{\an8}[Tiffani] I need
all of these chefs
1051
00:41:48,266 --> 00:41:49,834
{\an8}to be the best
that they have ever been.
1052
00:41:49,834 --> 00:41:52,133
{\an8}-Don't even look at the clock.
Just plate.
-Here we go!
1053
00:41:52,133 --> 00:41:54,100
{\an8}[Terri] I'm not gonna
fold under pressure.
1054
00:41:54,100 --> 00:41:56,066
{\an8}[Alexandra] Chopped
isn't about playing it safe.
1055
00:41:56,066 --> 00:41:57,600
{\an8}One of you is gonna be
the grand champion!