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Bobby's Triple Threat Season 4 Episode 2
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#Cinevausa
🎞 Please join our official group to watch the full series for free, as quickly as possible.
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FunTranscript
00:00I'm Bobby Flay.
00:03I've spent my entire career competing at the highest level.
00:07Today starts a new chapter.
00:10I've created the toughest culinary competition yet.
00:13I've handpicked three extraordinary chefs
00:16to become my triple threat.
00:18They got the call.
00:19Now they feel the heat.
00:21Brooke Williamson is on the team for her competitive fire.
00:24Her California cuisine is packed with fresh flavor.
00:28Michael Voltaggio is a magician in the kitchen.
00:31He got the call for his gutsy modern edge.
00:34And Ayesha Nurjaya rounds out the squad
00:37with her global flavors and that New York City punch.
00:46Each night, one world-class chef
00:48must make it past all three of my titans
00:50if they want to take home $25,000 in cold, hard cash.
00:55Think I'm hard to beat?
00:58Wait till you get a taste of my triple threat.
01:06Look at this impressive crowd.
01:08Who's ready for another explosive competition?
01:10It's time for triple threat.
01:12Yeah!
01:14Tonight, I've invited an absolute powerhouse
01:16to my secret kitchen.
01:18As you know, if the chef has the password
01:20to get through that door,
01:21they also have the drive to take down the titans.
01:24I'm not sure what to expect today.
01:26There is a bit of a buzz in the air today.
01:27It feels a little bit like...
01:28Buzzy?
01:29Buzzy.
01:31I'm bringing in a chef
01:32who's been making shockwaves in the kitchen
01:34for over 20 years.
01:35I tell him that it's my turn.
01:38See me coming through.
01:40A renowned chef, restaurateur,
01:42and seasoned competitor,
01:43his take on progressive American cooking
01:45has earned multiple James Beard nominations
01:48and three-star reviews.
01:49and three-star reviews.
01:50He's competed on two seasons
01:52of Tournament of Champions
01:53and three seasons of Top Chef.
01:56Is it your brother?
01:58Is it my brother?
02:01No.
02:02In fact, one of you three share a very long history
02:05of competition with him.
02:06Holy.
02:07And an even longer personal history.
02:08Shut up!
02:09Oh, way!
02:10Any guesses, Brooke?
02:12Oh, my God!
02:13You brought his brother?
02:14That is up.
02:15That's so up!
02:17You ain't ready for what's coming,
02:18so I seen we finna ride!
02:20Best word?
02:21Tequila.
02:22Oh.
02:23Yeah.
02:24I was just texting him last night.
02:25He didn't say a word to me.
02:27Of course he didn't.
02:28Titans, the chef you'll all be battling
02:30is...
02:31Brian Voltaggio!
02:35Oh, my God!
02:37Oh!
02:39Are you so mad?
02:42I'm shocked.
02:44This is amazing.
02:45I feel like I just got punked.
02:47Like, I'm in the...
02:48What is it?
02:49The Joe Schmo Show or whatever it is?
02:50Like, where everyone's making a show about me
02:52and I have no idea.
02:54I've never seen him rattle like this, ever.
02:56Do you guys like to compete against each other?
02:58Not... no.
02:59We're business partners.
03:00Why would we do that?
03:01Well, they have.
03:03You guys competed against each other on Top Chef.
03:05We've done this before.
03:06Yeah, when we were children.
03:07I'm a little shocked that he made the decision to come here.
03:10We haven't competed against each other
03:12at this serious of a level since Top Chef.
03:16And that was emotional.
03:20It was hard.
03:22I ended up winning.
03:24But from there, we became business partners.
03:25Best friends.
03:26It's good to see you.
03:27I missed you.
03:28That's why I came.
03:29Yeah.
03:30Okay.
03:31Brian is an incredible chef.
03:32But at the end of the day,
03:33I really believe that there's a grudge that he can't let go.
03:35And what better way to do it than right here on Triple Threat?
03:38All right, Brian.
03:39Well, I know you have the skills, the expertise to take these guys down.
03:42But I will tell you that Triple Threat is a very, very tough competition.
03:46I know.
03:47If you can outcook the Titans, you'll walk away with $25,000.
03:50Not bad.
03:51Of course, you'll be welcome back here any time.
03:54Maybe.
03:56Now he's getting excited.
03:58He's starting to smile.
03:59Yeah.
04:00And this just wasn't what I thought I was coming to work to do today.
04:03Let me give you the rules.
04:04Okay.
04:05So there's three head-to-head rounds.
04:06There'll be a blind tasting for each round, and one single judge for the night.
04:10Okay.
04:11Round one and round two, I choose the two ingredients, and you choose the Titans.
04:14You can score up to ten points in each of these rounds.
04:17But in round three, you choose the two ingredients, and then you go against the last Titan standing.
04:23Round three is worth double the points.
04:25Whoever gets the most points at the end of the night wins.
04:27It's that simple.
04:28All right.
04:29Let's get to it.
04:30For round one, you have 45 minutes on the clock to make two distinctly different dishes
04:34using pork tenderloin and bourbon.
04:38Okay.
04:39I feel like you might like these ingredients.
04:41Maybe.
04:42All right, Brian.
04:44Which Titan would you like to go up against in round one?
04:49Round one.
04:50Brooke.
04:52Any reason why Brooke got the first nod here?
04:56I might have a strategy for somebody on the couch.
04:58Oh.
04:59Okay.
05:00See you in the third round.
05:03I ain't afraid of you.
05:05Okay.
05:0645 minutes on the clock, and your time starts now.
05:09I don't even know who to cheer for right now.
05:13Let's go, Brooke!
05:17I love Michael and Brian.
05:18I do a lot of events.
05:19I travel with them a lot.
05:21I actually feel like their adopted little sister, even though I'm technically older than Michael.
05:25Brooke, are you happy to see me?
05:27I'm so happy to see you.
05:28No, you're not.
05:31Brian cooks from this place of sound technique, but also relatability.
05:35Which is how I aspire to cook.
05:38What am I making?
05:39He's very even keeled, but what happens in his brain is magical.
05:44Brooke, I'm gonna need a lot of points for round three.
05:46That out-of-the-gate lead against our competitor has never been more important.
05:52I actually love pork tenderloin.
05:53Basically the filet mignon of pork.
05:55But I don't think it's easy to showcase the bourbon.
05:57I mean, that's the thing about the alcohol component.
05:59It's really hard to make it forward.
06:01Right now, you're watching your best friend and your brother.
06:04Yeah.
06:05Who are you cheering for?
06:06I am having an emotional tug of war right now.
06:08But, you know, at the end of the day, I'm gonna stick with my titans.
06:11And when it's time for business, it's time for business.
06:13Brian's here for revenge.
06:14He hasn't beaten me before.
06:16Really?
06:17Never.
06:20Michael's beat me in just about every competition we've ever done.
06:23So there's nothing more that I'd want to do than beat him in his own game.
06:26To be able to show Michael, he's not the only titan in the family.
06:29Brian, are you grinding pork?
06:30Yes.
06:31I am.
06:32You know there's ground pork in the fridge, chef.
06:33I want to use the pork tenderloin.
06:35He wants to use the pork tenderloin.
06:37He doesn't want any fat in his ground meat.
06:40I have fat. Don't worry about that.
06:41I've known Brooke for years.
06:42Brooke definitely feels like a sister.
06:44You know, she's the fourth voltagio.
06:46She's probably one of the toughest competitors I've ever seen.
06:49If I can go in and get a win right off the bat,
06:51it might make somebody else on the couch a little bit nervous.
06:54Is he making dumplings?
06:55I have no idea what he's doing right now.
06:57Pork tenderloin tends to be a little lean,
06:59but I'm adding the bacon to give it some richness.
07:02What's up, chef?
07:03What's going on, chef?
07:04Your brother's freaking out on the sofa over there.
07:05Oh, my gosh.
07:06You cannot believe you kept this a secret.
07:07Are you making dumplings?
07:08Yeah, I'm gonna make dumplings with pork and shrimp.
07:10I'm gonna add bourbon into the mix,
07:12serve them with a broth with coconut, guguchang, ginger.
07:16All right, good luck.
07:17Thank you. I need it.
07:18I would have never thought dumplings.
07:20I think the dumpling dish is risky.
07:21I mean, how do you tie bourbon and pork together in a dumpling dish?
07:24Bourbon, shrimp, pork, ginger pairs really well together.
07:27He looks very well acclimated to our kitchen.
07:29I've never seen him like this.
07:30He looks like a monster right now, like he's possessed.
07:33I'm a warrior!
07:34I really relate to Brian's approach to cooking.
07:37It's really sort of based on fundamentals and foundations,
07:40very versed in the mid-Atlantic.
07:42He cooks the things you want to eat.
07:44He's had a very long career of opening restaurants,
07:46and he does a lot of them with his brother.
07:48They have the Voltaggio Brothers Steakhouse, Y Oak Tavern.
07:51He's been nominated for two James Beard Awards,
07:54so he's definitely gonna be tough to beat.
07:57Hi, Chef Brooke.
07:58Hi!
07:59How do you feel about going against Brian?
08:00I know you're very fond of Brian.
08:02I'm very fond of Brian.
08:03I think he's brilliant.
08:04Mm-hmm.
08:05What are you making?
08:06I'm making pork schnitzel and bourbon mushroom sauce.
08:09Okay.
08:10There's some porcini mushroom powder.
08:12I'm gonna add that into my dredge for the pork schnitzel.
08:15Then for my schnitzel sauce, I add some cremini mushrooms,
08:18and then the bourbon.
08:24And leave all of that concentrated bourbon flavor in the sauce.
08:28And then I'm gonna make a spice-rubbed tenderloin.
08:31What are the onions for?
08:32Um, that's gonna be my caramelized onion bourbon barbecue sauce.
08:36I'm gonna deglaze that pan with lots of bourbon.
08:39Brooke's gonna nail this part.
08:40I see a lot of flavor going on there.
08:42I will be undefeated!
08:44You know, Brooke is really known for her California cuisine,
08:47but this season, it seems like she's going in a,
08:49I would say, a more bolder, spice-flavored direction.
08:52She's tenacious, you know?
08:54She's feisty.
08:55And, uh, she's really evolving.
09:00Did Mom know you were here?
09:01Did Mom know you were here?
09:02I don't know how to answer that.
09:03Yes. I'll never trust him again.
09:05My mom does know 100%.
09:07The entire family kept us a secret.
09:09And now I feel, like, really dirty about it.
09:11I don't know, for some reason.
09:12Is anyone in the audience looking for a new family member?
09:15Because I'm available.
09:1620 minutes to go.
09:17Goes fast, huh?
09:18Let the talking begin.
09:20Today is the Michael and Brian show.
09:22Welcome to it.
09:23This is season one.
09:25Um, first cook of the day.
09:27It's called Poke the Bear.
09:28Who gets bit first?
09:29We'll find out.
09:30For my second dish, I'm making a pork tenderloin in the style of Steak Diane with a bourbon green peppercorn jus.
09:37The green peppercorns are gonna add, like, brightness to the sauce.
09:40Steak Diane sauce has classically cognac.
09:43In this case, I'm using bourbon.
09:45I do need to be conscious of the amount of bourbon that I'm using.
09:48I don't want the bourbon to be too overpowering in the sauce.
09:51Next, I'm gonna boil the dumplings lightly first.
09:53And then I'm going to brown them.
09:55Ten minutes to go.
09:57So I'm gonna start on my pork tenderloin rub.
10:00I have sweet paprika, chili de arbol, some garlic powder.
10:03I'm gonna roast those until they are medium rare.
10:06Brooke, what's the batter?
10:07Bourbon tempura batter for onion rings.
10:10Oh, really?
10:11Yes, I usually use vodka in onion rings.
10:14Will bourbon work?
10:15Yeah, totally.
10:16Using a high-proof alcohol in a tempura batter actually helps to crisp up the exterior.
10:22I use vodka usually because vodka has no flavor.
10:25But here, I want to taste the bourbon.
10:30Next, I start on my grits.
10:31What I'm gonna do, though, is a great fresh corn into it.
10:34How's it going?
10:35So I got some mitakis right here.
10:36I'm pressing and roasting.
10:37Got my grits on.
10:38Sauce is done for dumplings.
10:39Numblings are cooking.
10:40Oh, cool.
10:41I don't know.
10:42I'm getting there.
10:43I love the way that your brother's cooking those mushrooms.
10:44With the weight down on it.
10:45Get those crispy edges.
10:46They'll stuff on the inside.
10:47I have things that I want to say to him that he should do right now.
10:49And I'm not going to.
10:50Like, I think he should glaze those mushrooms in bourbon.
10:53Bourbon, yeah.
10:54So the bourbon and the dumplings is in the mix?
10:56Yeah, it's in the mix.
10:57Not in the sauce?
10:58Not in the sauce.
10:59Okay.
11:00Their judge is gonna be looking for the bourbon.
11:01Mm-hmm.
11:02Time?
11:03Six minutes.
11:04Oh, .
11:07Uh, I need a medic.
11:09Oh.
11:10He cut himself?
11:11Yeah, I stuck my finger into the knife block.
11:13Ruh-roh.
11:14Can't put that, is it?
11:16Uh, I'll need it.
11:17I'll need it taped up.
11:19Let's do it fast.
11:20Went right to the heel of the knife.
11:21He's not gonna be able to play it.
11:22His hand's really bleeding.
11:23Tape it up.
11:24Tape it up.
11:25Tape it up.
11:26Tape it up.
11:27I know, I know, I know, I know.
11:29Pitch that real tight.
11:30Yeah, yeah, yeah.
11:36Unless he really cut himself.
11:40I'm gonna have to, like, uh, go with, like, tape.
11:42Yep.
11:43Lots of it.
11:44You okay, Brian?
11:45Mommy, Brian got a boo-boo.
11:48Brooke, how you doing?
11:50Good.
11:51For my schnitzel, I'm frying my pork.
11:54They're nice golden brown.
11:55Mmm, that looks good.
11:56Two minutes, guys.
11:57So to plate the pork, Diane, put a nice spoonful of the corn porridge.
12:01Then I take two medallions of the pork and then spoon a generous amount of sauce around the dish.
12:06To start plating my pork tenderloin dish, I'm going to start with that caramelized onion barbecue sauce.
12:12And then I put my medallion of spice rubbed pork tenderloin.
12:16Where are my onion rings?
12:18Right there.
12:19And, of course, those onion rings.
12:21So to plate the dumplings, I place two of them in the center of the plate.
12:25Glaze them with more of the sauce over the top.
12:2730 seconds.
12:28For my schnitzel dish, I'm taking my mushroom bourbon sauce.
12:33Schnitzel goes right on top of that.
12:3510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
12:45Good job.
12:49What's work, Chef?
12:50These dishes 100% represent me.
12:53I think they look delicious.
12:54I got beat up a little bit during the cook, but, you know, I'm pretty proud with what I accomplished.
12:59Are you okay?
13:00Yeah, I'm going to live.
13:02We've decided we're just going to throw this finger away.
13:05So he's just going to cut it right here and he's going to fall in the trash can.
13:08This looks like stitches to me, buddy.
13:10Is it deep?
13:13Yes, sir, it is.
13:17Okay, Chefs, this is shaping up to be an epic battle.
13:20I just don't know how to feel today.
13:22I know.
13:23It's so hard.
13:24I know.
13:25It's now time to determine who's going to take the lead.
13:28The judge who will be making that call is a talented chef, restaurateur, and cookbook author.
13:32He's trained in Italian cooking, refined French-American, and seafood.
13:37Now, his spin on Israeli cuisine has taken the U.S. by storm,
13:42earning him an astounding five James Beard award wins.
13:48His many successful businesses and restaurants include Goldie, Zahab, and Laser Wolf,
13:53which the New York Times just listed as one of the top 50 most exciting restaurants in the country.
13:58Please welcome Chef Michael Salomonov.
14:04What's up, Chef?
14:06Chef Michael's a legend.
14:07I've only maybe met him once or twice, but I know all about him.
14:10I know about his restaurants.
14:11I know about his food.
14:12I know about the style that he cooks.
14:14I mean, I've looked up to Chef Michael for years.
14:17Hey, everybody.
14:18Hi, Chef.
14:19Nice suit.
14:20Thanks so much.
14:21I feel like I have to go get, like, a rental or something coming on the show with you, you know?
14:24I mean, Michael, you've had so much success.
14:26Everybody loves your food.
14:27When you're looking at a successful dish, what's important to you?
14:30I think there are all these, like, factors.
14:32You want, like, execution to be great.
14:35You want the seasoning, the texture, all that.
14:37But really, I think the older I get, the more I just want an emotional reaction.
14:42I just want to walk away from something with feeling.
14:45I love it.
14:46All right, let's start.
14:47Our two chefs were asked to create two dishes using pork tenderloin and bourbon.
14:53Let's start with Chef A.
14:58So, dish one is porcini-crusted pork schnitzel with a mushroom bourbon sauce.
15:03You know, I'm a big fan of schnitzel.
15:06So, whenever my dad would have to make my school lunches, it would be cold schnitzel.
15:10So, you're evoking emotion immediately.
15:12Immediately.
15:13This is cooked very, very nicely.
15:15The bourbon is nice and mellow and balanced.
15:17I do feel pretty emotional about this dish.
15:20As a chef, if you can evoke emotion, it is the highest compliment.
15:25Let's move on to the second dish.
15:26All right.
15:27Here you have a spice rub pork tenderloin, caramelized onion bourbon barbecue sauce,
15:31and bourbon tempura onion rings.
15:33Onion rings on everything.
15:34It's a really good idea.
15:36What this is doing for me, sort of nostalgic-wise, is fantastic.
15:40And again, like, this pork is cooked perfectly.
15:43Mm-hmm.
15:44But bourbon and onions, really kind of sweet.
15:47And, like, a little bit of acidity, I think, would have really made it pop.
15:51Let's move on to Chef B.
15:53Dish number one.
15:54Here we have pork and shrimp dumplings, coconut goji jang broth, fresh herbs, and lime.
15:59They're really fun to eat, and this is, like, really, really well made technically.
16:04Pork filling is great.
16:06I would say that, um, if we're talking about bourbon here, I'd say the presence of bourbon is pretty mellow.
16:10Yeah.
16:15Dish two is a pork tenderloin in the style of Diane.
16:18Bourbon, green pepper, corn jus, over corn grits, and maitake mushrooms.
16:22The pork is cooked really well.
16:23That crust, that, like, buttery, basti vibe is awesome.
16:27I would say that the brine and that sort of acidity from the peppercorns is definitely, like, masking a little bit of the bourbon.
16:35Mm-hmm.
16:36Okay, Michael, one through ten, please rate the chef's dishes.
16:40I'm definitely worried about the bourbon.
16:42And, you know, I have to admit I was cautious with it because it's an overpowering flavor.
16:46Chef A was our titan, Brooke.
16:49Brooke, you received a total of nine for your dishes.
16:55Congratulations.
16:56Yeah, Brooke.
16:57There was a lot of emotion that it evoked with me.
17:03The bourbon and the pork were definitely present, and they were just really well-rounded.
17:09Thank you. Appreciate it.
17:11So that means that Chef B is obviously Brian.
17:14Brian, your dishes received a total of seven points.
17:18I thought I did a little bit better than that.
17:21You know, that's definitely not what I wanted to see.
17:23Some ground to make up.
17:25I think that the bourbon's a little bit too in the background, but those dishes on their own I think were excellent.
17:33You've now heard what Michael has to say, so as we like to say, cook on.
17:38All right, Michael.
17:39Thanks so much.
17:40We'll see you back here for the next round.
17:41Okay.
17:43All right, Brooke.
17:44Congratulations.
17:45How are you feeling?
17:46I'm happy with my performance, but we as a team have a long road ahead of us with this guy.
17:51I'm already two points behind.
17:53This is definitely not a position I want to be in.
17:55This is going to be a tough battle.
17:57Round two is the same rules as round one.
17:59You need to make two distinctly different dishes using eggs and boucheron cheese.
18:06Eggs and boucheron.
18:09Brian, how do you feel about these ingredients?
18:11I feel good.
18:12I mean, eggs, we can do tons of stuff with.
18:14Boucheron cheese, beautiful.
18:16Which titan will you take on in round two?
18:21Michael, you can wait on the bench.
18:23Ayesha, we'll do this round.
18:25Ayesha, how do you feel?
18:26Are you an egg person?
18:27All the way.
18:28You know, these are very simple, straightforward ingredients, but they're kind of hard to make them both stars.
18:34You've each got 45 minutes, and your time starts now.
18:37Let's go.
18:38Let's go.
18:44It's a goat cheese, right?
18:45Goat cheese, yeah.
18:46Oh, it is goat?
18:47Yeah.
18:48Boucheron goat cheese.
18:49It's a firm cheese, but it definitely has some, like, some gooeyness to it in the best way.
18:54Brian, how are you feeling?
18:55Uh, feeling good.
18:56Yeah?
18:57Eggs and boucherons in your wheelhouse?
19:00Uh, yes.
19:01Good.
19:02I think.
19:03I hope.
19:04Brian Voltaggio's down by two.
19:06Brian needs to get a couple of his points back, so he has a chance to beat his brother in the third round.
19:10I got a lot of ground to make up.
19:12Brian has eggs, cream, and chickpea flour.
19:16Brian, what are you making?
19:17Uh, chickpea flour Dutch baby.
19:19I've never had Dutch baby made with chickpea flour.
19:21Neither have I.
19:22I don't know who this person is today.
19:25Michael normally knows what to expect, you know, when I'm competing.
19:28Um, I want to keep him guessing here.
19:30Why aren't we serving that anywhere?
19:32All new stuff, chef.
19:33I think a Dutch baby is a good vehicle because it's an eggy dough.
19:36There's definitely egg flavor that comes through.
19:38And so I'm making a chickpea Dutch baby with a soft-poached egg and boucheron crema.
19:43Aisha, she's a very, very talented chef here in New York City.
19:46Has an incredible restaurant that's super hard to get into.
19:49When I've been fortunate to sit at that table, every bite I had in that restaurant was phenomenal.
19:53So I know she's gonna be tough to beat.
19:55I need that ladle again.
19:57I keep losing it.
19:58Ryan is a tough chef.
19:59He's serious, meticulous.
20:01And I'm a newbie in this kitchen.
20:02So between me and you, this is the first time that I'm gonna do two dishes in 45 minutes.
20:06We have a new Titan this season.
20:08She hasn't been in the second round before.
20:10That's always the shell shock.
20:11Having to cook two dishes is a different ball game.
20:13I know.
20:14It's definitely challenging.
20:15It's got ingredients everywhere.
20:16Oh my god, I'm coming undone.
20:18Why?
20:24Holy...
20:26Multitasking for two composed dishes is so much more than you think it is.
20:31I feel the pressure, but I'm gonna focus, lock it in, and make a dish that's really in my wheelhouse.
20:38You think that's a shakshuka?
20:40I would have guessed that's what she would make today.
20:42Are you sure you're making shakshuka?
20:44You know it.
20:47I love shakshuka.
20:48That's a strong plate.
20:49Are you happy or are you rolling your eyes?
20:51I can't think.
20:52No, I'm so happy.
20:53She said, oh, she's making that again.
20:54Are you making that again?
20:56Love her.
20:57Chakshuka is kind of a staple in Middle Eastern cuisine.
20:59It's eggs that are cooked in tomato sauce with layers of flavors.
21:02Cumin, some coriander, hot and smoked paprika, tomato paste, and harissa.
21:07Smells good.
21:08I feel like I'm at my nonna's house now.
21:10Our judge cooks Israeli food as Israeli.
21:13So it's kind of dangerous for me right now to cook in his wheelhouse.
21:17However, those are my strong suits and that's what I'm gonna do.
21:19We were born for this.
21:20Aisha is a great piece of the puzzle for the titans.
21:23I mean, her style of cuisine is something that we hadn't had before.
21:26She really specializes in Eastern Mediterranean cuisine.
21:30Aisha also cooks with impact.
21:32And that's something I like to do, and I think it's really important to be successful in the world of competition cooking.
21:37You're not just the best, but the best that you've ever seen.
21:40I'm cooking my Dutch babies in a cast iron pan, so it's gonna get nice and fluffy.
21:44Normally, you would serve a Dutch baby with, you know, some whipped cream.
21:48You know, in this case, I'm taking a boucheron cheese.
21:51I'm going to whip it with some yogurt to be a crema.
21:54And then for my soft-poached egg, I grab a few eggs and I throw them into the circulator.
21:58And I'm gonna finish it in brown butter later.
22:0025 minutes to go.
22:01You working with one hand?
22:02Yeah.
22:03God.
22:04I'm good, though.
22:05What are you doing here?
22:06The chickpea Dutch baby.
22:07I'm also reinforcing the eggs.
22:08I'm putting soft-poached egg that'll be served in the center of it.
22:10Oh, beautiful.
22:11And a mustard leaf pesto that I'll finish the dish with.
22:13Wow.
22:14And what's the other dish?
22:15The other dish is going to be ricotta nudie.
22:17Ricotta and boucheron?
22:18And boucheron.
22:19Yeah.
22:20I'm gonna do it in a style of carbonara.
22:21Oh, nice.
22:22So pancetta, bring the whole thing together with the egg.
22:23Beautiful.
22:24I'm definitely taking notes from round one.
22:26I'm making sure that I'm showcasing the ingredients in both of these dishes.
22:28And I know that I'm doing that with nudie because you incorporate eggs into the
22:31nudie and cheese.
22:32You just use a little bit of assembling the flour to kind of bring it together.
22:36Roll them out and cut them into the shapes of pillows.
22:40This is an egg and cheese dish.
22:41So I put pieces of boucheron on top before I put the shakshuka in the oven so that it
22:45would kind of be melty inside the sauce.
22:47Chef, how are you?
22:48All right, shakshuka, one of the world's great egg dishes.
22:51And what's the other dish?
22:52The other dish is gonna be grilled cabbage with boucheron fonduta and soft-boiled egg.
22:58Mmm.
22:59I like Aisha's ideas.
23:01I love cheese and cabbage together.
23:03Olive oil and salt, and I get it on the grill.
23:05Ten minutes to go.
23:06Then I start working on the fonduta, so I get some heavy cream, and then I blend that
23:09with boucheron to give it a nice, silky mouthfeel.
23:13You guys, look at those eggs.
23:14Aisha's on fire right now.
23:15On fire.
23:16Five minutes.
23:17Start rendering wanchale in a pan for the carbonara.
23:20In my carbonara sauce, I have wanchale, boucheron cheese, a little bit of cream.
23:24As the noodles are coming out, I put them into the sauce, that way they can glaze.
23:27To make a carbonara, you have to add eggs.
23:29I'm going to toss them in with the carbonara right at the last minute.
23:32And then I'm checking my Dutch babies.
23:34They're not puffing up as much as I would like them.
23:36I think it's Dutch babies.
23:37They didn't rise.
23:38Oh, they look dark, too.
23:40Might be hard to eat.
23:41It's such a dense flour.
23:42Three minutes.
23:43But, you know, I'm going to plate the dish.
23:46I'm going to add a lot of the crema.
23:47I'm going to have the soft egg, add a lot of the pesto.
23:50I mean, it's still going to be a good bite.
23:52Brooke, give me a two-minute count.
23:53Yep.
23:54Brooke, what am I doing?
23:57Brooke, give me a two-minute count.
23:59Okay.
24:00Two minutes!
24:02Two minutes!
24:03This is your big moment.
24:05Look at that shakshuka.
24:07Oh, my God.
24:08I want to finish this dish with something that's herbaceous.
24:11So I make just kind of an herby oil just to put on top of the shakshuka for freshness at the end.
24:16Next, I'm going to plate the nudie, a little bit of pecorino cheese, some cracked pepper, olive oil, and that's it.
24:22Damn, Brian.
24:23That looks good.
24:2430 seconds.
24:25Plating the cabbage dish, I put a little bit of the fondue on the bottom, and then I mix the grilled cabbage with olive oil, lemon juice, a little bit of sherry vinegar.
24:337, 9, 8, 7, 6, 5, 4, 3, 2, 1.
24:42That's it, you guys.
24:46He does not look too happy.
24:48He doesn't?
24:49I'm confident in, you know, the flavors I have, but, you know, a little worried about the texture of the Dutch baby.
24:54This looks so good.
24:55You just murdered us.
24:56All right, we'll see.
24:57I feel good, but I made shakshuka for a guy that probably ate about a million in his lifetime.
25:02And, uh, of course that's a little intimidating.
25:05I did my best, guys.
25:06Nah, you crushed.
25:11Round two.
25:13This round, the chefs were asked to create two dishes using eggs and boucheron cheese.
25:18Oh, my gosh.
25:19I love boucheron cheese.
25:20What a fun challenge.
25:21Yeah.
25:22Let's start with Chef A.
25:23Dish one, boucheron nudie, carbonara style.
25:27So the dumplings have boucheron as well as egg?
25:31Yes.
25:32Okay.
25:33I think it's, like, so cool that the egg and the cheese were actually used in both components.
25:37Um, flavor's really, really good.
25:40I would say that the sauce is, like, a little bit thick and pasty.
25:46And the nudie are also, um, a little bit dense.
25:51Let's go to dish two.
25:54This is a chickpea Dutch baby, soft poached egg, boucheron crema, and a mustard leaf pesto.
26:02Wow.
26:03Dutch baby.
26:04I know.
26:05Unbelievable.
26:06Pesto's delicious, and the egg is cooked really, really well.
26:09And the cheese is nice and fresh.
26:11The texture of the Dutch baby, like, it's a little bit dense.
26:14Mm-hmm.
26:15Maybe a little bit dry.
26:16I feel like the sort of density of everything is just hard to get through.
26:20Got it.
26:21I didn't expect it to go this way.
26:24I thought I had two really great dishes.
26:26So, you know, now I'm kind of nervous.
26:28All right, let's move on to Chef B.
26:31Dish number one, shakshuka.
26:34It is really, really good.
26:36Holy cow.
26:37The cheese is really nice in there.
26:38It's like when you sprinkle feta in the shakshuka.
26:40Egg is cooked really well.
26:41The sort of tomato pepper compote in the egg is really, you know, it is definitely nostalgic.
26:47You brought the emotion.
26:48The fact that he is, like, feeling such emotion that's evoked by the shakshuka, literally, I am weak in the knees.
26:55Let's move on to the second dish.
26:57Grilled cabbage with a six-minute egg and boucheron fonduta.
27:04Super vibrant, richness from the egg, fun texture.
27:08The fonduta is nice.
27:09To me, it almost evokes, like, a yogurt.
27:13It's a good play on acidity.
27:15Yeah, this is a perfect dish.
27:18All right, thanks.
27:21I'm screwed.
27:22I'm not winning this round.
27:24That's for sure.
27:25I'm just hoping that the gap just doesn't deepen to the point where I can't dig myself out.
27:31He's really upset.
27:32Yeah, he is.
27:35I can't even look at him right now.
27:37All right, Michael.
27:38Chef A was Brian.
27:40Brian, your dishes received a total of six points this round.
27:44I kind of knew I was going to be placed somewhere on the lower side, but a six?
27:49Nah, it hurts.
27:50Nudie and a Dutch baby in 45 minutes is incredibly impressive, but I just felt like the execution
27:58was lacking.
27:59Aisha, your dishes scored a total of 10 points.
28:05Jeff, that's it.
28:06You brought the emotion.
28:07And honestly, I think your shakshuka is better than mine.
28:08Thank you so much.
28:10Congratulations.
28:11Congratulations.
28:12Congratulations.
28:13You're not even smiling?
28:14I mean...
28:15I don't know what to do.
28:16Thank you, chef.
28:19There's no 11 just by the way.
28:20I have my poker face on, but inside it's like the 4th of July.
28:21I'm like so close to crying tears of joy.
28:25All right, Michael.
28:26See you in the next round.
28:28One more to go.
28:31Okay, Brian, so you have 13 points and the Titans have...
28:33What is it?
28:3419.
28:35Oh my god.
28:36That's a deficit.
28:37Oh man.
28:38Aisha?
28:3910.
28:40one more to go thank you thank you okay brian so you have 13 points and the titans have what is it
28:4619. oh my god that's a deficit oh man aisha 10. can you just smile now
29:00it doesn't get much better than that chef
29:02okay gentlemen this is the final round i've never beat michael in a competition before ever
29:11so i got one thing on my mind i want to go in i want to win this last round everything's at stake
29:15here so this round brian's in charge and he gets to choose the two ingredients brian knows my
29:26cooking so he's going to do something that he knows i haven't seen before i think michael's
29:31expecting something obscure something he's never worked with or something he hates but i'm not
29:35doing that brian show us what you got for round three the ingredients are blue crab and pawpaw vinegar
29:48two ingredients from where we grew up i love that that's so cute cool dude you know trying to throw
29:54somebody off with some obscure ingredient that's just that's a crutch i want to go head to head
29:59and do it on an even playing field what's pawpaw vinegar so pawpaws are actually a fruit that grows
30:04along the potomac river okay it tastes like vanilla mango but we have a friend who actually makes this
30:09vinegar in southern virginia oh nice michael how do you feel about these ingredients i feel great chef
30:15great so i mean you could have done better than that i'm actually shocked we grew up eating and
30:20cooking with blue crab i'm sorry i'm just sorry i'm sorry what's about to happen i'm going to give you
30:25guys 40 minutes on the clock to make an extraordinary dish using blue crabs and pawpaw vinegar cook like
30:33this 25 000 on a line because there is go oh i need some of that you don't need any flour i'm taking all of it
30:50they're gonna fight at the spice rack i'm coming for it don't worry this is about the two brothers
30:55really going head to head with the food that they grew up with today could not be more entertaining
31:01this is real personal it should be all i need all stop he kissed him he kissed him brian and i haven't
31:09gone head to head like this in a long time um brian feels like there's some unfinished business on the
31:14table and uh bring it sorry buddy oh michael so dramatic this is like american horror story
31:25these guys are from the eastern shores of maryland so blue crab is like part of their bloodline and
31:31pawpaw vinegar is kind of like a little bit of a fruity vinegar i mean the crab you can go anywhere
31:37but what are they gonna do with the vinegar brian what are you making i'm making crab and chips with
31:42crab sauce caramel vinegar is going to be incorporated into the caramel play on fish and
31:47chips oh witty witty yes i want to stitch me nostalgic i want to be flavors that chef michael
31:55can relate to in the batter i'm using all-purpose flour a little bit of baking powder and i'm adding
31:59some light beer then i start making my mousse i use shrimp and a little bit of sesame oil soy sauce
32:05some garlic we use that mousse to bind the crab meat i form it into little oval so it kind of looks
32:12like fish and chips i'm behind behind points but i'm feeling really good if i'm gonna win i have to
32:16beat michael by seven points but i only need to beat him by one to beat him michael are you measuring
32:22yeah i have to measure everything today chef i need this to be perfect sir is he making pasta i'm making
32:29squid ink pasta with a blue crab and colatora tomato sauce a pawpaw pickled crab salad on top and some
32:37brown butter bread crumbs i start sauteing some crabs in oil and garlic i add a little colatora to it
32:42colatora is fish sauce but made from anchovies this colatora will actually bring the crab flavor out
32:48of my sauce i always ask myself wwbd what would bobby do and that's what i'm doing chef michael's got this
32:56very big energy working today it's like he's frenetic a little bit brian and michael they do
33:02everything together but they definitely cook differently michael's got 400 things going at once
33:07brian is a little more laid back and ticking the boxes one after the other the thing i love about
33:14michael is he makes sure the food tastes great and then he comes in with a flourish of something
33:21sort of cool and modern he's always thinking that's what makes him dangerous i'm the greatest
33:2620 minutes to go so now i gotta make my pasta dough i'm just taking some flour some squidding some
33:31eggs some milk some olive oil and some salt processing that real quick and i'm gonna put that to rest
33:36what's up chef hi chef where's the vinegar going uh i pickled crab that'll go with radishes and
33:42pickled fresno chilis this is the sauce so far i gotta let it reduce for about three or four more
33:47minutes and then it's gonna get uh strained reduced more in a must fight with a bunch of butter that's
33:51delicious keeping it old school today sir okay we'll see at the end can strike this it's very dirty
33:58oh no not you sir i don't want to mess up your suit you look good today chef can i have a new one
34:03for here never mind i'll use this what is happening how's your crab fish cakes coming uh good so
34:10batter's made oh you chilled them uh yeah chilled lately why'd you make it so hard on yourself you could
34:15have just made something delicious like i'm doing so in here i have fish sauce i have some of the
34:20vinegar this is a caramel that i'm making so basically i'm making fish care you know i love
34:24caramel i'm doing it with crab fish sauce caramel is a sweet and sour condiment or sauce that is used
34:30with seafood a lot it's nice and deep amber but i also need to taste like pawpaw i'm gonna add a big
34:35punch of that vinegar that way it gives you that sweet and sour nostalgic flavor
34:39pepper michael you happy with your dough yes chef i get it rolled through the sheeter i put on the
34:46fettuccine attachment put that pasta aside it's ready to cook i make it a fettuccine 10 minutes guys
34:54i'm actually starting to punch out of sweet potatoes these little crab shapes i brought this
34:58cute little crab cutter oh look he's punching out little crabs and i'm gonna fry sweet potatoes for my
35:03chips i grab the the crab then i dip it into the beer batter and right into the fryer
35:12is he cooking the pasta now yeah i start browning some butter until it's nice and frothy
35:16i'm pouring panko into that and i'm gonna cook that until that starts to toast there's like a duality
35:21of energies in this kitchen right now right michael's frenetic energy and then you have brian
35:26he's on like cruise control yeah like everything is chill this is definitely an ancient technique of
35:32cutting herbs right now he likes to let everyone in the building know that he's chopping something
35:38i mean i have a lot of work to do so uh i don't have a sous chef here for me today so i can't send
35:45somebody to go tend to the breadcrumbs while i'm chopping parsley this is like animals in the wild
35:49i was wondering when i was gonna cry on this couch five minutes left guys i'm gonna finish my sauce add
36:02in some fresh crap and then just get everything nice and glazed and happy that looks good yeah next i take
36:09these sweet potato chips i'm gonna season them with some classic maryland seafood seasoning is that like
36:14maryland seasoning like crab seasoning maybe if you understand that part of the country that will
36:20evoke memories for you the crab seasoning yeah two minutes crab looks great the batter's crispy i'm
36:27going to dress it with the caramel pasta comes out nothing's more satisfying than a bowl of pasta like
36:33that no next my brown butter breadcrumbs then on top of my breadcrumbs i'm putting that pickled crab
36:39it takes some of the caramel and just spoon it around the bottom of the plate place the crab
36:44in the center of the plate a couple of the chips over the top oh my god that's so adorable i know
36:50that that he's on the opposite team but i'm really proud of brian right now 100 his vision was executed
36:5610 9 8 7 6 5 4 3 2 1 let's see you guys great job hey made a corn dog
37:17oh wow that's good i never get that by the way i never ever get that i mean i know this dish is
37:24perfect i'm very proud of what i did brian just reinvented the crab tape you know brian's execution
37:29in this round was definitely perfect i mean it's a beautiful dish it's a good dish but i hope you lose
37:39all right so michael this round is worth double the points 20. so the two ingredients were blue crab
37:45and pawpaw vinegar pawpaw vinegar wow let's start with chef a this is maryland blue crab and chips
37:53with pawpaw vinegar crab sauce caramel and sweet potato salted vinegar chips and if you i don't know
37:59if you can see that i can see them yeah they're cut out like crabs they're very cute yeah and crunchy
38:07very impressive and whimsical
38:19that is delicious fish sauce caramel really smart it's tropical super duper umami and that crab cake with
38:31shrimp mousse to bind everything is just the best crab cake you've ever had it's amazing it tastes like
38:37childhood that was some of the best critiques i've had in in cooking competitions really ever i'm proud
38:45and i'm also worried let's move on to chef b oh fresh squid ink pasta with a blue crab tomato and
38:55colatura sauce brown butter crumbs pawpaw and colatura crab this is excellent texture is great pasta
39:05is perfect and that sort of crab spaghetti gravy i live in philly this is our love language you know
39:12i would say the only thing papa vinegar i would probably put in the sauce and i feel like the chilled
39:19kind of bright and acidic salad on top of pasta i don't totally love all right michael moment of
39:26truth please score these final dishes i'm a little worried now i mean this could be brian's day
39:33all right michael before we uh give out the scores any final thoughts hospitality and restaurants just
39:39about creating memories and you know i'm going to leave here with memories so thank you so much for
39:44that thank you chef thank you thank you chef a was brian voltaggio which means chef b was michael brian
39:54i gave your dish a 20. whoa oh my god wow that's incredible i can't believe i got a perfect score
40:05after you know all that's gone down today um i cannot be happier wow as i said when i came in
40:15here i'm interested in the emotional response and that just did it that exemplified it it was genius
40:21thank you that means a lot first time a competing chef has ever gotten a perfect score here in the
40:26third round amazing i couldn't be prouder of my brother in this moment all right so your final score
40:31is 33 points michael you're gonna need a 15 or better to win for the titans michael i gave your dish
40:45a 19. wow good job it doesn't work 19 is a great score in this kitchen but brian beat me which is
40:55what he came to do today brian doing the math these guys did win tonight they did but i have to say
41:01this was a a night in history it was absolutely fantastic of course i wanted to beat the titans
41:06but i beat michael so i'm pretty happy i finally got him all right chef thanks so much for being here
41:13what a great job you did a fantastic job what an amazing night what a gift he is you in for a nightcap
41:20i'm definitely in for a nightcap after tonight let's go we only invite family this was a great day for the
41:28titans i mean this was the highest cumulative score that we've had in the history of this competition
41:33yeah yeah baby you guys got a real game here i'm proud of my brother right now but uh today was an
41:40emotional day for sure can we stop doing this now though we are done this is the last time i compete
41:46against michael that's a wrap on the voltagios going head to head so the voltagio brothers bringing it
41:52home late night ayesha not a bad score yourself brooke way to limp home that's fair
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