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Short filmTranscript
00:00In the high-pressure food world,
00:02bitter feuds and intense rivalries are everywhere.
00:05You!
00:06We got some beef to settle.
00:07It's like an old-school duel.
00:09From disputes that begin in restaurant kitchens.
00:11I never forget what you did.
00:12You've been copying me.
00:13To culinary superstars that have resentments that go back years.
00:16I'm gonna run you out of this arena like I ran you out of L.A., baby.
00:21So I'm inviting chefs with real-life grudges to settle the score
00:24in head-to-head culinary match-ups.
00:26This is pan-to-pan combat.
00:28Oh, my God.
00:29The winner earns redemption, their rival chef knife, and $10,000.
00:34It gives me goosebumps to even think about giving this knife up.
00:37It means everything to me.
00:38This is Chef Grudge Match.
00:44She's a super mom with two children.
00:46She's authored a knockout cookbook.
00:49And she's considered the greatest female boxer of our time.
00:52Make some noise for the champ, Layla Ali!
00:56All right!
00:57You are in luck because we have two big culinary battles involving chefs who are determined to take down their so-called friends who keep trying to show them up.
01:13In our first grudge match, Joe Sasto is calling out fellow Chicago chef Richie Farina.
01:19Joe and Richie are close friends, and now so are their significant others.
01:23But Joe feels that Richie always tries to one-up him.
01:26And he hit a breaking point when Richie proposed to his girlfriend Val after only eight months.
01:33It made Joe look bad, who three years into his relationship has been waiting for the perfect moment to pop the question to Kate.
01:41And what made it worse? Richie announced it on social media for everyone to see.
01:48Joe had enough.
01:51Come on, Richie. You're making me look bad here.
01:53His cooking he claims to be better.
01:55He's always looking for that opportunity to show off.
01:58I'm calling Richie out to just bring him back down a few levels.
02:02All right, Joe, not only do I have the romance department down by proposing faster than you did, I think I can show you a thing or two about cooking.
02:10I am the executive chef of Adorn inside the Four Seasons.
02:13I'm in it every single day, 12 to 14 hours a day.
02:15I personally think I'm going to win.
02:16So you ready to meet our chefs?
02:19First up is the challenger.
02:21His culinary videos are watched by over a million followers.
02:26He's been dubbed the Prince of Pasta.
02:28And he's made a name for himself cutting through the culinary competition scene.
02:35Being able to beat Richie here on Grudge Match will always remind him there's one place I know I will always have the upper hand, and that's in the kitchen.
02:43Make some noise for Chef Joe Sasto.
02:55Welcome. How are you?
02:56So good.
02:57Well, I like your style.
02:58Thank you. I'm bringing the fun.
03:00I see. I see.
03:01So you got to tell me.
03:02I need to understand why were you so upset?
03:04Well, you think I would have got a little heads up since Richie and I go way back.
03:07But no.
03:08So he just beat me to the punch.
03:10I know what it's like to have someone beat you to the punch.
03:12That's right.
03:13Let's meet your opponent.
03:16He has over two decades of experience in Michelin-starred fine dining restaurants.
03:21He's a molecular mad scientist in the kitchen and has the goggles to prove it.
03:26If he wants to say that I'm one-upping him in life, I'll just let the food speak today in the kitchen and I'll one-up you there.
03:31Chef Richie Farina!
03:33Let's go!
03:36All right!
03:41How you doing, Richie?
03:42I feel amazing.
03:43So I've heard a lot about you.
03:44Hopefully lots of good things.
03:45You have to tell me.
03:46What about proposing after only eight months?
03:47I met Val.
03:48I pretty much knew after the first date that she was my person.
03:50So just because I'm quick to get what I want and go after.
03:52And Joe kind of sees it as like trying to outdo him in certain things.
03:55But I'm just being me.
03:56Sounds like we need to have a grudge match.
03:57What do you think?
03:58Let's go!
03:59Do it!
04:00All right!
04:01This is a winner-take-all battle designed to put this beef to bed.
04:03The winner will receive the bragging rights, $10,000 worth of vindication.
04:04All right!
04:05All right!
04:06Yes!
04:07And the losing chef will have to hand over their favorite chef knife.
04:08What knife are you offering up today?
04:09My one-of-one custom pizza cutter I'm putting on the line.
04:10Richie and Val's first of all of the time is always the best.
04:11I'm not going to be a good one-to-one.
04:12All right!
04:13All right!
04:14All right!
04:15Yes!
04:16And the losing chef will have to hand over their favorite chef knife.
04:19What knife are you offering up today?
04:20My one-of-one custom pizza cutter I'm putting on the line.
04:23All right!
04:24Richie and Val's first date was at our place making pizza,
04:27so I felt like, how about that for a full-circle pie?
04:29And Richie, what knife are you putting up?
04:31This is actually the first knife I've ever done.
04:32All right!
04:33All right!
04:34All right!
04:35All right!
04:36All right!
04:37All right!
04:38All right!
04:39All right!
04:40All right!
04:41Richie, the first knife I received from Chef Lonnie DeGeorge,
04:44who I worked for very early in my career,
04:46very sentimental to me.
04:47Knives as chefs, they become part of your life.
04:50You remember the kitchen you worked in.
04:51You remember the people you were with.
04:52So putting up a small part of your life against someone else is a big deal.
04:58All right, Richie.
04:59Well, Joe thinks you one-up him in life,
05:02but let's see who one-ups the other in the kitchen.
05:05Yeah!
05:06Richie!
05:07Richie!
05:08Richie!
05:09Richie!
05:10Richie!
05:11Richie!
05:12Richie!
05:13Richie!
05:14Richie!
05:15Richie!
05:16Richie!
05:17Richie!
05:18Richie!
05:19Richie!
05:20Each of you have brought a culinary secret weapon.
05:23What's yours?
05:24I brought...
05:25Hot dogs!
05:27Okay!
05:28Richie works in fine dining.
05:31He might be not used to eating or cooking with our commoner food like a hot dog.
05:36We actually have one on a room service menu,
05:38so I work with one every single day.
05:39Oh, wow!
05:40Richie?
05:41Yes?
05:42What have you brought?
05:43Also, being a Chicagoan,
05:44I thought I'd bring something that I think might chip you up.
05:46Some giardiniera.
05:47Oh!
05:48It's a condiment of pickled vegetables,
05:51a little bit spicy or hot.
05:52A little overpowering.
05:53Use the right amount just here and there,
05:55so the thing might throw him off his game.
05:57I feel like I can handle a pickled vegetable.
06:00Okay, you two have to use both ingredients,
06:02hot dogs and giardiniera, in your dish.
06:05And the dish you'll be making tonight is a high-end romantic dinner,
06:10and you have to do it in 30 minutes.
06:11All right.
06:12Are you ready to see these two fellas throw down?
06:21Let's ring that bell!
06:23Woo-hoo!
06:28You know they're both trying to go over the top.
06:29And the girls are sitting there watching.
06:31There's a lot on the line.
06:32Come on, babe!
06:33Team girls!
06:38My interpretation of high-end date night dish,
06:40luxury ingredients, beautiful presentation,
06:43Beautiful presentation, maybe a little showmanship in there.
06:45So I'm going to make a seared or a king salmon
06:49with a jardinier and hot dog succotash,
06:51topping the whole thing off with a hot dog
06:53and jardinier liquid nitrogen powder.
06:55If Joe's accusing me of being the over the top one-upper,
06:59if the shoe fits, I guess I'll wear it.
07:01We're going elevated dim sum,
07:04one of me and Kate's favorite things to eat.
07:06Joe, come on!
07:08I'm gonna use the hot dogs as a filling
07:09for my dim sum dumplings,
07:11and then I'm going to infuse the flavor of the hot dogs
07:14into my curry sauce.
07:16I think it's time to go back to your season.
07:19You're stressing me out.
07:20And we're gonna bring in some fresh vegetables
07:22and spring flavors because we met
07:24and started dating in the spring.
07:26How are you gonna transform these hot dogs?
07:29All right, so we're gonna go hot dogs multiple ways.
07:32We're going hot dogs in a little filling,
07:34and we're gonna make a little sauce.
07:35You know what I should do is taste the jardiniera
07:38because it's so strong.
07:41Oh, no, he did make it sound like that was gonna be
07:42a tough ingredient to work with.
07:43Seems like I could add a lot of flavor to me,
07:45especially if you use it right.
07:46This is gonna be a flavor bomb.
07:47Mm-hmm.
07:48Rich, you may have popped the question first,
07:50but Kate and I are gonna be popping bottles
07:53after I take him down.
07:54Here's my knife.
07:54Here we go.
07:56Joe can think whatever he wants.
07:58I can't help that I knew what I wanted,
08:00and I moved faster and proposed.
08:01And if you think that I'm trying to do something,
08:03that's the way you feel about it.
08:04I'm just being myself.
08:07Well, I'm gonna treat the hot dog just like pork,
08:09so I'm not treated like an actual hot dog.
08:10I'm gonna render it down, use some of the fat from that,
08:12make it like a succotash.
08:14I am not gonna lose to Chef Joe.
08:15Let's meet the experts who will be judging these dishes.
08:18As always, we're joined by our resident judge,
08:21celebrated chef, culinary world record holder,
08:24and legendary competitor, Jet Tila.
08:28What's up?
08:29How are you?
08:30How are you?
08:32What's up, everybody?
08:33Wow.
08:34Who is gonna be judging with you tonight?
08:35She was executive sous chef at Le Bernardin under Eric Repair.
08:40She was the executive chef at Marcus Samuelson's Red Rooster.
08:44We are talking about Chef Adrienne Cheeto!
08:48Whoo!
08:50Yay!
08:53We have two fellows who have a serious grudge with one another.
08:57Two serious mustaches going on, too.
09:00Imagine if Joe, on top of everything, loses today.
09:03Can you imagine?
09:04That's what I'm saying.
09:05He will never hear the end of it.
09:06She might break up with him.
09:08Come on, babe!
09:09Have you guys ever had hot dog stock before?
09:11Like hot dog water?
09:13A little hot dog stock.
09:14Yeah, hot dog water.
09:15Oh, God!
09:16Oh, oh.
09:18With my hot dog stock,
09:19I'm going to infuse the flavor of the hot dogs
09:23into my curry sauce.
09:24We got a little bit of curry paste going down.
09:26Always toast off your curry paste.
09:28Bring a little bit of spice in there, a little bit of chili.
09:31Richie is one of the most creative chefs that I know.
09:35I know this is going to be close.
09:37So I see Joe using the hot dog.
09:39A lot of salt.
09:40You're going to have to really fight that salt.
09:42Exactly.
09:43I taste my curry, and I'm worried.
09:47It's salty.
09:49Is this something I really want to serve to the judges?
09:52Joe looks nervous.
09:54Yeah, the stakes are really high.
09:55This could be his future.
09:58Coming up, catering co-owners Damaris Phillips
10:00and Chef Kobe Ming face off.
10:02We need a fried chicken that we can make money on.
10:05To decide once and for all whose fried chicken
10:08is best for their brand.
10:09We've got 20 minutes, chefs.
10:14Chef Joe Sasso and his friend Richie Farina
10:16are in the middle of a romantic dinner grudge mash
10:19to settle their heated Chicago beef.
10:21I need this curry to not be too salty.
10:24I am not going down to Richie for over seasoning my dish.
10:27Luckily, it's thick as well.
10:29So I can loosen it up with a little cream,
10:31a little bit of this fresh asparagus juice.
10:33Oh, wow.
10:35So juicing asparagus, right, gives you nice sweetness.
10:37So it's going to be vegetal sweet.
10:39And hopefully that does the trick.
10:45Wow.
10:46That's good.
10:47Love it!
10:48This is not for fun.
10:49They both look like they are competing.
10:51Like, you got me.
10:52You're going to be in trouble at home, man.
10:53That's what it's really about.
10:54It's like an old school duel.
10:56OK, corn going.
10:57For my salmon, I want to utilize the natural thickening agent
11:00within corn itself to make a corn sauce.
11:02I'm going to scrape all this goodness out of the back
11:04of the corn here.
11:05Get all that nice starch out of it to help with the sauce.
11:08Come on, strain out.
11:10Let's go.
11:10Add a little bit of water and giardiniera liquid,
11:13and I know it will be a really good sauce.
11:1515 minutes, fellas.
11:17Halfway marked.
11:18This is happening.
11:19Boom, boom, boom, boom.
11:20Time to make a little filling.
11:22I've been planning to pop the question to Kate
11:24for a very long time.
11:25But unlike Richie, who's able to go down to Costa Rica
11:29and ask Val to be his wife, I'm not always
11:32given these opportunities.
11:33I want to do it somewhere nice.
11:34I want to make it special and whisk her away to Italy.
11:38So I've got to win this thing.
11:39And to really elevate it, I'm going to pack in some lobster.
11:43Lobster's high end, right?
11:45Lobster is high end.
11:46Someone said that.
11:48Thank you, Kate.
11:49I love you.
11:50Kate pulls the best out of me.
11:52Having someone like that supporter, partner in my life,
11:56I know that she's the one.
11:58And I couldn't do this or anything without her.
12:02All right, chefs.
12:03Only 12 and a half minutes to go.
12:05Joe has opened up Michelin star restaurants.
12:07He's run Michelin star restaurants.
12:09I'm going to pull out all the stops tonight.
12:11What we got going in there?
12:12This is a little bit about tapioca maltodexions.
12:13So I've strained all the oil out of the Jardiniere.
12:16And now I'm going to stream it in and hopefully make
12:19a powder, essentially.
12:21This is definitely some next level stuff.
12:24Any kind of fat, you can turn into a powder
12:26with maltodextrin.
12:28Got it.
12:29When you're at that fancy restaurant and you see snow,
12:30it's usually maltodextrin with some kind of fat.
12:34And he's using the fat from the Jardinero.
12:36Yes.
12:37So you have really tried to transform this ingredient.
12:38Yeah, I'm not just going to chop it up
12:40and put it on something like someone else
12:41I'd be doing, so.
12:44Well, that doesn't work.
12:45Honestly, making the powder, it's not going good.
12:48It's getting chalky.
12:49It's starting to turn pasty.
12:50The problem with molecular food is it doesn't always
12:53translate to deliciousness.
12:55That's true.
12:56I'm kind of deep into it, but part of me,
12:58in the back of my mind, is thinking,
12:59should I ditch it at this point and try something new?
13:02I really don't know what I'm going to do.
13:03You've got under 10 minutes left.
13:04Let's go.
13:05There's a lot on the line.
13:07So we're going to present the judges something
13:09they've never seen before.
13:11Rather than just stuff the wonton skins with my filling,
13:15I'm going to shred them super fine and use that
13:18as a coating for the filling.
13:21Wanton-coated lobster and hot dog.
13:25Wow.
13:26The wonton wrappers are like a frilly fried nest.
13:31So it should have some good texture.
13:32Yep.
13:34And I'm actually still making the jar in air powder.
13:37It's not going terribly great.
13:39The powder's a little different than normal.
13:41And at this moment, I decide to push forward
13:44and see if I can make it work.
13:45Well, that's OK.
13:46We'll adjust it and get around it.
13:47I add the hot dog oil and crispy bits to it.
13:50Let's see what this does.
13:51And it starts to come together a little bit more.
13:54There we go.
13:54All right, so that's going.
13:56Eight minutes left.
13:57Stay focused.
13:59So with the salmon, I'm not going to do much to it.
14:01A little bit of salt, butter, and lemon.
14:03That will not lose my knife today.
14:06Tying the multitasking, doing things at once.
14:09Richie is a great showman.
14:11I mean, he's really crushing it, I've got to say.
14:13Yeah, that's a nice sear.
14:14Let's go.
14:15Richie, Richie, Richie, Richie, Richie.
14:18That's amazing.
14:19I love it.
14:20He's even thinking about you now in competition.
14:23Get up for the bow!
14:26What's the time?
14:26You got four minutes left, chefs.
14:29Rather than putting the curry inside of the dish
14:31and make my wonton soggy, I'm going to put it in a pitcher
14:35on the side and allow the judges to service themselves
14:38table side.
14:40The first thing I want to do is get the sucker
14:41attached in the center, nice and tight.
14:43Then want to get the corn sauce around the outside
14:46without a little bit of green oil.
14:47Top it off with the fish, grab some micro cilantro,
14:51and then kind of add a little more pop of green.
14:53I start by placing my lobster hot dog nest,
14:56surrounding that with some jardiniera glazed lobster tails.
14:59You guys got to get it all on the plate.
15:01We got 50 seconds left.
15:03That's good, that's good, that's good.
15:04I got everything plated.
15:06It's time to go for that showman moment.
15:07Liquid nitrogen, here I come.
15:09Busting out the nitrogen.
15:10Oh, wow.
15:13Use your goggles, chef.
15:14Sorry, I forgot.
15:15There you go.
15:16Me being me, I just go with my goggles
15:18as my mad scientist thing.
15:21The nitrogen essentially cools the powder down
15:24to negative 320 degrees, so it should allow the fat
15:28that's in the malt detection to melt again as you eat it.
15:32You got 30 seconds left.
15:33I add the fresh spring vegetables.
15:36I top it with some sexy sliced scallions
15:38and some micro greens.
15:39Let's go, chef.
15:41Let's go, chef.
15:42Let's go, chef.
15:43Five seconds.
15:44Four, three, two, one.
15:47Con is up.
15:51You make a cold dish?
15:52Why is there liquid nitrogen now?
15:53A fact, a fact.
15:54The show.
15:55Always trying to one-up me, huh?
15:58I'm hoping that the reaction and the style and flair
16:01that the liquid nitrogen powder brings to the plate
16:03not only puts my dish over the top,
16:05but it guarantees the win against Joe.
16:07Liquid nitrogen's a good show, but I'm not going to let you
16:10one-up me on this one.
16:11This thing is a stunner.
16:13It looks almost as good as cake.
16:15Let's bring your plate to the judges.
16:19What you have before you is a high-end romantic dinner
16:23that both of our chefs made that includes hot dogs
16:26and giardiniera.
16:27Words I never thought would ever go together.
16:30Chef Joe, please tell us about your dish.
16:32Yes, of course, chefs, judges.
16:35The idea here is elevated dim sum.
16:37So one of Kate and I's favorite date nights is dim sum.
16:39So we're doing an elevated lobster and hot dog dumpling.
16:43There's giardiniera in the filling.
16:46Then we did some giardiniera butter glazed lobster
16:49down on the side.
16:50And then we have some spring vegetables to lighten it up.
16:52There's a lot on the line.
16:53Not only $10,000 in bragging rights,
16:56but I want to make this proposal to Kate extra special.
17:05So looking at this dish, this screams high-end.
17:09If I went to a restaurant on a date night with my husband,
17:11I would be like, yeah, we're in the right place.
17:14Lobster nailed it.
17:15It's kind of like that perfect pull apart.
17:17It's not too firm.
17:18It's not too delicate.
17:19And I love the playful hot dog dumpling.
17:21I'm going to put that one in my pocket.
17:23Hot dog comes through 100%.
17:26Giardiniera, I feel like I'm missing that a little bit.
17:30The curry sauce is rich and delicious and very luscious,
17:34but I do lose the giardiniera.
17:36I get some of the acidity.
17:37And I know giardiniera, so it's familiar,
17:39but I can't quite pick it out as much as I can the hot dog.
17:44There's a lot of salt going on here.
17:46Pieces of giardiniera would have really given some acid pop
17:50and really balanced the dish.
17:51Adrian can't taste the giardiniera.
17:54Jet thinks my dish isn't balanced and needed more acidity.
17:58Is this still a winning dish?
18:00I don't know.
18:01But it is a fantastic dish.
18:03I would want to eat this on a date night all the time.
18:08OK, Chef Richie, tell us about your date night dinner.
18:10Yeah, absolutely.
18:11So you have a seared or king salmon sitting on top of a late summer
18:15succotash.
18:16The hot dog and giardiniera are there as well.
18:18There's a corn butter and giardiniera sauce on the outside
18:21and then a little nitro flare on top for because why not?
18:23So it's about show when you go out on a date night.
18:26I'm hoping the judges will see the multiple layers
18:29that incorporated the secret weapons
18:31into the dish and the sauce, the succotash and the powder.
18:34$10,000 will go a very long way to starting me and Val's life
18:37together.
18:38We have a wedding to plan.
18:40We have a home to buy.
18:41We have a family to start hopefully soon.
18:43So, Richie, the salmon cooked it beautifully.
18:49Let's go.
18:50Nice mid-rare in the center.
18:52It's not dry.
18:52You can see the nice, like, targeted cook on it.
18:56So it's still rare enough in the center, but beautifully cooked.
18:59That is not easy to do.
19:00Oh, I think I'm in trouble.
19:02You're a showman.
19:03You have fun.
19:04I can feel it.
19:06And you have tremendous technique, clearly.
19:07Thank you very much.
19:08Date night dinner, all day long.
19:10This corn sauce brings so much balance and freshness to this plate.
19:15And what I love about your cooking is balance in flavors,
19:18because you've got that saltiness of the hot dog.
19:21You've got the acidity of the jardinier.
19:23The salmon plays that protein role with umami.
19:27I do kind of lose the hot dog in the succotash.
19:30The flavor of that doesn't come through.
19:32And eating the succotash, you get the pieces of jardinier.
19:35So you get that nice acidic heat.
19:37You get that pop, and it's really nice.
19:40But then I lose the hot dog a little bit.
19:42OK, I understand.
19:43My issues with the plate are this.
19:44Like, yeah, the maltodextrin, you spent a lot of time there.
19:48And it didn't really add much to the plate.
19:50OK.
19:50Hearing the judges' feedback, it's not good.
19:52Honestly, the one thing I'm worried about
19:54is the risk of the powder.
19:56I might have put a little too much on it
19:58and being a little overzealous at the end.
20:00This was a master class in technique.
20:02And kudos to both of you for that.
20:06Well, your ladies clearly brought the best out of both of you.
20:09So that's a good thing.
20:10That's right.
20:11All right, Chef.
20:11Go back to your stations while the judges deliberate
20:14and figure out who the winner is.
20:16Great job.
20:16Thank you, judges.
20:21All right, judges.
20:21So you're going to write down your scores.
20:23It's 50 points max.
20:25OK.
20:2520 for taste, 20 for use of the secret ingredients,
20:29and 10 points for presentation.
20:31Am I going to go down because I didn't highlight one
20:35of the secret weapon ingredients, especially the ingredient
20:39that Richie brought to try to trip me up?
20:41Chef Jet does mention the multidirection powder.
20:43It's a little disheartening because that was kind of like
20:45my ha-ha moment.
20:47But maybe that did me in.
20:49Let's talk about Jardinier versus hot dogs.
20:51Ooh, that's a death match right there.
20:52That's a death match, right?
20:53That's a grudge right there.
20:54That's a grudge by itself.
20:56I think Joe destroyed hot dogs.
20:57He did great on hot dogs.
20:58Yeah.
20:59But I don't think he brought enough Jardinier.
21:01I think Richie brought a nice balance of both.
21:03But he didn't wrap it into a dish that really highlighted
21:06either of them.
21:07Yeah.
21:08I get more of the corn sweetness than I do Jardinier.
21:10And corn was an ingredient.
21:11Exactly.
21:12I'm really stuck on this one.
21:13I am too.
21:13Which dish would you order, though?
21:15All things aside.
21:16There it is.
21:17That's how you boil it down.
21:31We've got bragging rights, and we've got $10,000.
21:33Let's go.
21:34Let's go.
21:38Ladies, we ready to find out who won?
21:41Yeah.
21:41Yes.
21:42Let's hear it.
21:43It's 43 to 45.
21:47Ooh.
21:49Only a two-point difference.
21:53And the winner is Chef Joe.
21:59What it really came down to with your dish was really well
22:10thought out, and it gave the more high-end vibe.
22:13That is why you ended up edging him out by two points.
22:16Who's the winner?
22:18This mustache.
22:19Who has the best hot dog game in Chicago?
22:22Who's going to Italy to propose this one right here?
22:26All right.
22:27Well, Richie, unfortunately, it's time
22:28to hand over your knife.
22:29Oh, I love Richie.
22:31Chef, there you go.
22:33Thank you, Chef.
22:37Thank you so much for coming.
22:39Val, thank you for being here.
22:40We wish you the best.
22:41Thank you all very much.
22:43Obviously, no one wants to lose.
22:44But all I know is I love Valerie very much,
22:46and I'm very excited to start my life with her.
22:49Congratulations, Chef Joe.
22:51I know there's been a lot leading up to this.
22:52You felt like Richie outdid you in the romance apartment,
22:55but you just outdid him in the kitchen.
22:57All right?
22:59I know this wasn't as fast as Richie,
23:01but, Kate, I knew from the beginning that you were the one.
23:05I love you, and I cannot wait to spend the rest of my life with you.
23:11Y'all ready to see the next one?
23:12Yeah.
23:14Okay.
23:16Damaris Phillips and executive chef Kobe Ming.
23:19The two are co-owners of Bluegrass Supper Club,
23:21a Louisville-based catering company that cooks for events
23:25and offers Sunday suppers featuring Southern favorites.
23:28Despite years of successful teamwork,
23:30they still have a major unsettled dispute.
23:32Who makes the best fried chicken?
23:35Yeah!
23:37You can't be in Louisville, Kentucky
23:39and not have a signature fried chicken.
23:40She has her recipe that she has perfected,
23:43and I have my recipe that I have perfected.
23:45Mine has a little, like, new fashion twist.
23:48We both think ours is the best.
23:50We both have a very strong fried chicken game,
23:53but the way I make it, traditional, low, slow,
23:57Southern fried chicken is the best,
23:59and it is what we need to serve.
24:00This fried feud has escalated over the years,
24:03and Damaris thinks that this is the perfect venue
24:06to settle this once and for all.
24:08Are you ready to meet our chefs?
24:09Yeah!
24:10First up is our challenger.
24:14She's a popular host, judge, and competitor
24:16on Food Network shows.
24:18Loved by millions for her modern take
24:20on classic Southern cuisine.
24:22When that bell rings, we're not friends.
24:25We're not business partners.
24:26We're fighters.
24:27Head to head, fried chicken.
24:30And I will be winning.
24:32Put your hands together for Chef Damaris Phillips!
24:35Oh, oh, you got a little fight in you.
24:43You got a little fight in you.
24:44I like it.
24:44I'm ready.
24:45And it's not often that people call out their business partner.
24:47So this must be real personal for you.
24:48I genuinely think that my fried chicken is better.
24:51Oh, really?
24:52OK, OK, OK, OK, OK, OK.
24:54Yes.
24:55Let's meet your opponent.
24:58She's a James Beard-nominated chef with three decades
25:01of experience who likes to stick to tradition
25:04and lets her Southern heritage do the talking.
25:07I'm just tired of this back and forth.
25:09It's just this unnecessary dance.
25:10We know what we need to do.
25:13And let's just put my recipe in the books,
25:16turn the page, and fry the chicken.
25:18Give it up for Chef Kobe!
25:26Kobe! Kobe! Kobe! Kobe! Kobe!
25:30Kobe! Kobe! Kobe! Kobe! Kobe!
25:32Kobe! Kobe! Kobe!
25:33Kobe! Kobe!
25:34Oh!
25:34Damaris, I saw you cheering for her when she came in.
25:36I mean, she's my favorite chef.
25:37OK, so you root for each other,
25:38except for this fried chicken situation.
25:40What exactly is it that you feel
25:42makes your chicken so special?
25:43The love that I have is in there.
25:46I do traditional buttermilk fried chicken.
25:49It's the best of the best.
25:51Yeah!
25:53But it's too many steps!
25:55OK, so you coming from a more business point of view?
25:57We need a fried chicken that not only Kobe can make,
26:00that we can make money on.
26:02Let me say my kids!
26:05We're going to know.
26:05Can you make it in 30 minutes?
26:07We shall see.
26:08This is a one-round, winner-take-all,
26:11culinary grudge match.
26:12The winning chef will receive not only vindication,
26:15bragging rights, but $10,000!
26:18Oh!
26:19Yes!
26:20Yes!
26:22The two of these ladies have also agreed
26:24to put a little skin in the game
26:26by putting up your favorite chef's knife.
26:28Damaris, what knife are you risking?
26:31When I started doing television,
26:32a guy out of South Carolina made a knife for me.
26:34This is the knife.
26:36There it is!
26:38It meant so much to me that somebody
26:40wanted to make me a knife, because they saw what I was
26:44doing in Southern cooking.
26:45Almost every single episode that I did of Southern at Heart,
26:48I'm using that knife.
26:49You must feel really confident.
26:50I'm hoping for the best.
26:51Chef Colby, what knife are you putting on the line?
26:54This is a very special knife to me.
26:56Birthday gift about 12 years ago,
26:58given to me by my nearest and my dearest,
27:01including Damaris, my wife, and another good friend.
27:05It's got a little copper heart in the handle.
27:08If I'm working on a special project
27:09that I need to feel extra confident,
27:12this is what I bring in.
27:13I do not want to lose that knife.
27:14The knives are on the line!
27:16Shout out to your station!
27:18Each of you have a secret culinary weapon
27:22that you both brought to try to throw each other off.
27:24Damaris, what's your secret weapon?
27:26My secret weapon is...
27:29Louisville-made bourbon!
27:30Yes!
27:31Thank you!
27:32So what made you pick bourbon?
27:33Well, we cook with bourbon a lot.
27:34I think that it is a outstanding ingredient.
27:37I think that it speaks to Kentucky.
27:38Bourbon takes some finesse to cook with in a successful way.
27:41Bourbon can become overpowering.
27:42It can become, like, too bitter.
27:44This is a fast competition,
27:46and this is a place where you can easily mess up.
27:48Okay, I'm hearing what a strategy is.
27:50Okay, so what's your secret weapon?
27:52My secret weapon is...
27:55Dried mango.
27:56What?
27:57What?
27:58I'm hearing what a strategy is.
27:59Okay, so what's your secret weapon?
28:00My secret weapon is...
28:02Dried mango.
28:05What?
28:06Dried mango.
28:08What?
28:11What are you talking about?
28:13I told you.
28:14You'd never get...
28:15What are you even...
28:16What? Like...
28:17It needs rehydrating,
28:18so I'm hoping that I might just throw her a little bit.
28:21I want you to make us a plate of your special fried chicken,
28:24but you should also include a prize-winning side.
28:28Okay.
28:29All right. All right.
28:30All the talking is done.
28:31Ready to do some cooking?
28:32You ready?
28:33You guys ready to see a growing fish?
28:36All right.
28:47Servant.
28:50This recipe, whoever's is going to end up on the menu is going to define their business.
28:54You going slaw?
28:55Yeah.
28:56Okay, I'm going biscuits, okay?
28:58Kobe's fried chicken is delicious, so to beat Kobe's, I have to nail modern fried chicken.
29:05Oh, I know.
29:06Gochujang.
29:07So I'm making gochujang fried chicken and buttermilk biscuits.
29:11I'm interested to see how you use these mangoes.
29:13The mangoes are going to be turned into hot sauce.
29:16Okay.
29:17Okay.
29:18Maybe not.
29:19Maybe butter.
29:20Mango butter.
29:21I don't know.
29:22Maybe is the thing that's making me nervous.
29:23Dried mangoes can be tricky because you have to reconstitute them.
29:27They are very, very chewy.
29:28I'm going to have to really work to soften and balance that flavor.
29:31What's in that pot?
29:32Mango, bourbon, sugar.
29:33Oh, okay.
29:34This is a competition.
29:35You don't have a lot of time.
29:36Let me let you focus.
29:38I'm making your traditional buttermilk fried chicken with vinegar based slaw.
29:44All right, mango.
29:45And so the first thing I've got to work on is my mango dressing.
29:49So I'm going to splash a little bourbon on that mango and rehydrate it.
29:54Bourbon.
29:55It's the perfect melding of sweet and carmely.
29:59Not too much.
30:00Let's welcome back our judges, chefs Jet Tila and Adrienne Cheatham.
30:04All right, what's happening all?
30:09Hey, champ.
30:10These are high stakes.
30:11They're one recipe to rule them all.
30:13And they've agreed whoever wins has to put that dish on the menu.
30:16Absolutely.
30:17Fried chicken was what our great-grandmother was famous for.
30:21She would get a big paper bag and she would put the chicken in there and she'd put the flour and, you know, shake it.
30:26So I try to emulate that same coating so that it gets in every nook and cranny, but not too thick and shaken off just right.
30:33And then fried in a low and slow manner, you will end up with a truly golden brown and crunchy delicious piece.
30:40But time is my biggest concern.
30:42I must say, you do have a lot of steps.
30:44And I know that's what makes it amazing.
30:46Yes, yes, yes.
30:47But do you feel it can be replicated for your company, for other people to make?
30:50Well, it is scalable.
30:51You make big batches of flour, you make big batches of marinating, and you just do it in big batches.
30:56So you are really passionate about this recipe.
30:58Oh, yes, ma'am.
31:00Battling Damaris is a little stressful.
31:02This is more her world than mine, for sure.
31:05If I don't beat her, she will never let me live this down.
31:09And I cannot have that.
31:11Let me see what Damaris has going on.
31:13I am making biscuits as my side.
31:15You're doing biscuits?
31:16I'm doing biscuits.
31:17Damaris is the queen of biscuits.
31:19And I think she has that embroidered on the T-shirt somewhere.
31:22She knows her way around a biscuit.
31:23She knows her way around a biscuit.
31:25It's not a secret.
31:26Square biscuits are actually better than a round biscuit.
31:28Because you don't have to re-knead the dough.
31:30I know.
31:31There are people clutching their pearls right now.
31:33But there's just no need for it.
31:35It's also easier just cutting the biscuit.
31:38Yeah!
31:41I know that Kobe's going to dry rub her chicken.
31:44I don't think she has time to get flavor into that.
31:47And so I'm going to do a wet marinade that's incredibly flavorful.
31:51Mine tastes great, and it's so fast and so easy.
31:54It just makes us more money.
31:55Why do you think that your recipe should be the signature recipe?
31:58I think it sets us apart.
32:00It's not so similar to your grandma's recipe that you're like,
32:03oh, it's good, but I like my grandma's better.
32:05I want us to have a voice, and I want Southern cooking to be updated.
32:09Damaris, you have not dropped your chicken, and there's 14 minutes.
32:13What is going on?
32:14Chicken is only six minutes.
32:16It's six minutes?
32:17Six minutes.
32:18We have a six-minute cook.
32:19Do you like mid-rare chicken?
32:20I do not.
32:21I do not, and you don't like mid-rare chicken.
32:23No, I don't.
32:24Listen, I know exactly how long it takes to fry chicken.
32:27I got this, guys.
32:28Coco, have you dropped your chicken?
32:30Yes.
32:31Uh-oh.
32:32I don't think I've ever been this nervous cooking against somebody,
32:35because I know how good Kobe is.
32:37She was my executive chef.
32:39Like, I know absolutely the inside and outs of how good she is.
32:42Drop that chicken.
32:43Drop that chicken.
32:44Everybody's letting me know.
32:45But I have done a lot of competition cooking.
32:48It's not time.
32:49Drop that chicken.
32:50Drop that chicken.
32:51I'm making my mango slaw dressing full of fried garlic and fried shallots.
32:56It's tasting good.
32:57It does need more bourbon for a little extra pop.
33:00Right, all right.
33:01I see Kobe added a little bit of extra bourbon to the blender.
33:05So it has these back notes of vanilla, caramel, sweetness.
33:08But the overpowering flavor of it is alcohol.
33:11Absolutely.
33:12And that can really overpower something.
33:14If you're going to beat Damaris, you cannot be shy.
33:17She does not cook shy.
33:19So for the slaw, I'm grabbing cabbage, carrots, radish, Thai basil, mint, and cilantro, which will just give it this nice brightness.
33:29Yeah!
33:30Only ten minutes left!
33:33We're dropping our chicken.
33:35You want all those little nooks and crannies.
33:38So how are you going to feel if you have to use Kobe's recipe going forward?
33:43This is just traditional.
33:44I mean, it's going to be tough because I'm not.
33:46I didn't win.
33:47No.
33:48But if the judges decide who both have outstanding palates and understand this world, if they decide that Kobe's is the right one, I just want our business to be very successful.
33:57That's a good attitude.
33:58My fried chicken is going to have a touch of nostalgia with a surprising twist.
34:01That's what my cooking is about.
34:03Kobe agrees with that.
34:04Like, that's how Kobe cooks.
34:05I just don't understand why she insists on very, very traditional fried chicken.
34:11Now that my mangoes are soft, I throw them into the blender.
34:16Now I'm just adding a big hefty amount of butter and emulsifying it.
34:22It's so good though, y'all.
34:24Kobe, I'm coming for you.
34:26Hey, how's your chicken look, Coco?
34:28Real good!
34:30Real good!
34:31Kobe!
34:33Kobe!
34:34Kobe!
34:35Kobe!
34:36Growing up in Texas and Louisiana, I have done many versions of fried chicken.
34:41Cast iron pans out in the catering field, out on a horse farm.
34:45It can be in all forms, but the traditional southern buttermilk fried chicken is the best.
34:50You have four minutes left.
34:52I have a ton of time.
34:53I hope my chicken is cooked.
34:54I don't have a ton of time.
34:55I hope my chicken is cooked.
35:00You like how that looks?
35:01I like how it looks.
35:02Oh, you're doing the happy dance.
35:03Kobe!
35:04Hey, Kobe, when you get a minute, I need eyes over here.
35:10We do this fried chicken so often that, like, we know our time on our chicken.
35:17Mm-hmm.
35:18What?
35:19Girl, this is right.
35:20No, it seemed like it.
35:21That could not be right.
35:22That oil must be really hot, huh?
35:23Because it's cooking on the outside.
35:24Visually, the outside of my chicken looks done, but when I temp it, the inside is still under.
35:30I have to put it back in.
35:32Clearly, the oil is too hot, so it browns the outside while the inside is raw.
35:37She may not have time to let the oil cool down.
35:39The best thing may be to turn the temperature of the oven down and finish it in the oven.
35:44How much time we got?
35:45Three minutes left to get it all plated up.
35:46Feeling confident?
35:47Final touches, final touches.
35:48Feeling confident?
35:49Yeah.
35:50Look at that juicy chicken.
35:51I have to nail the chicken.
35:52Don't gamble.
35:53It's not worth the risk.
35:54That's right.
35:55I pull my fried chicken.
35:56It looks crispy.
35:57I temp it.
35:59And it's done.
36:00Very excited.
36:01We got 50 seconds left.
36:02We got 50 seconds left.
36:04We got 50 seconds left.
36:07We got 50 seconds left.
36:09We got 50 seconds left.
36:12I got some biscuits ready for you.
36:17I open my biscuit, chicken on top of it, and then a huge amount of my mango bourbon butter.
36:24A little drizzle of the mango bourbon hot sauce and some little micro herbs to finish.
36:29Finish it up.
36:30Finish it.
36:31Get it on the plate.
36:32Five, four, three, two, one.
36:38That is it.
36:41Woo!
36:42These girls can cook some chicken.
36:46I'm gonna tell you that.
36:47No matter who wins, okay?
36:49This is a winning plate of fried chicken.
36:52Kobe better watch out.
36:53The time has come to prove to everyone that for traditional low and slow fried chicken,
37:00it's doable in 30 minutes.
37:02It's time for our experts to decide who made the prize-winning fried chicken plate.
37:11Judges, our chefs have made for you a fried chicken plate that includes special Louisville bourbon and dried mango.
37:18Mmm.
37:19Yum.
37:20Yum, yum, yum.
37:21First up is our challenger, Damaris Phillips.
37:23So for you I have my gochujang and buttermilk fried chicken.
37:26There's a little bourbon in with that gochujang.
37:28And then you have my signature biscuit.
37:30So you always have butter with your biscuit.
37:32So this is a dried mango and bourbon butter.
37:35I take back giving you a hard time for dropping your chicken because this is perfectly tender.
37:44Look at that.
37:45It's oozing deliciousness.
37:47The biscuit is fluffy.
37:49You can see you have a beautiful golden crust on top and those nice little crystals of salt.
37:54However, I didn't get the bourbon as much.
37:57I definitely got the mango in the sauce.
38:00The bourbon I feel like got lost a little bit.
38:02I don't think it was enough bourbon to really make a statement.
38:05Huh.
38:06God.
38:07I can't believe I sucked at my own secret weapon.
38:10Thank you, Chef.
38:11Thank you all.
38:12Thank you so much.
38:13Thank you, Chef.
38:14All right, let's move on to Chef Coby's dish.
38:16I have made what I love to eat so much.
38:19Buttermilk fried chicken.
38:20With a vinegar based slaw.
38:22Toasted garlic, lime, mango dressing.
38:25And I've kind of splashed in that bourbon to rehydrate the mangoes.
38:28As well as when I blended it to finish kind of to taste.
38:35Your chicken to me looks exactly like what I think of when I think of southern fried chicken.
38:41The shag on the flour.
38:43Like that is exactly what you look for.
38:45It looks like you shook it up in a paper bag.
38:46Right.
38:47And the coleslaw, I get bourbon, but without raw bourbon flavor.
38:53And I saw you add a splash at the end in the blender, so I thought that that was going to make it too strong.
38:59Yeah.
39:00But it balanced it out really well.
39:01Yeah.
39:02I just think I needed more mango here.
39:03Gotcha.
39:04Because you brought this ingredient.
39:05I know.
39:06But I don't know if you put enough of it on your plate.
39:08Too delicate, yeah.
39:09I love the like camaraderie and friendly rivalry, but I can tell you both want to win.
39:13Oh, 100%.
39:14Yeah.
39:15Thank you so much, chefs.
39:17I'm going to have you return to your stations while our judges deliberate.
39:19Okay?
39:20Let's hear it for these ladies.
39:22Woo!
39:23Woo!
39:24Woo!
39:25Woo!
39:26Woo!
39:27Woo!
39:28Woo!
39:29Woo!
39:30Woo!
39:31Woo!
39:32Woo!
39:33Woo!
39:34Woo!
39:35Woo!
39:36Woo!
39:37Woo!
39:38Woo!
39:39Woo!
39:40Woo!
39:41Woo!
39:42Woo!
39:43Woo!
39:44Woo!
39:45Woo!
39:46Woo!
39:47Woo!
39:48Woo!
39:49Woo!
39:50Woo!
39:51Woo!
39:52Woo!
39:53Woo!
39:54Woo!
39:55Woo!
39:56Woo!
39:57Woo!
39:58Woo!
39:59Woo!
40:00Woo!
40:01Woo!
40:02Woo!
40:03Woo!
40:04Woo!
40:05Woo!
40:06Woo!
40:07Woo!
40:08Woo!
40:09Woo!
40:10Woo!
40:11Woo!
40:12Woo!
40:13Woo!
40:14along with the side, you're going to get the other's chef knife.
40:17You're going to get vindication, bragging rights, and $10,000.
40:22Yeah! Right?
40:23Yes! Right?
40:26Oh, ready to see who won?
40:27I'm ready. Ready?
40:28With a score of 47 to 44.
40:32Oh, yeah.
40:33The winner of this grudge match is...
40:44Chef Koby!
40:49Koby!
40:50The judges love both of your dishes,
40:52but they feel like Chef Koby's recipe is just what you think of
40:55when you think Southern fried chicken.
40:57I get it. Give him Grandma Fried Chicken.
41:00Oh, it kills me, but it is so well-deserved, Koby.
41:05What an honor.
41:06What an honor.
41:08I appreciate it.
41:10Whoo! Yes!
41:14They go nice together.
41:16Get out of here.
41:17I still think my fried chicken is good, but bye.
41:24I'm so proud of her.
41:25She deserves all of the accolades in the world.
41:28If you have to lose, you might as well lose to the best.
41:31Let's hear it for our winner, Chef Koby!
41:37The fried chicken debate is over.
41:39Traditional buttermilk fried chicken is the best,
41:43and it is what we need to serve.
41:45Thank you so much!
41:47Yes!
41:48Whoo!
41:49Whoo!
41:50Whoo!
41:51We'll see you here next time when more chefs settle the score
41:55on Chef Brudge Match.
41:57Whoo!
41:58Whoo!
41:59Whoo!
42:00Whoo!
42:01Whoo!
42:02Whoo!
42:03Whoo!
42:04Whoo!
42:05Whoo!
42:06Whoo!
42:07Whoo!
42:08Whoo!
42:09Whoo!
42:10Whoo!
42:11Whoo!
42:12Whoo!
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