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BRITCOM III
  • 3 days ago

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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.
04:06All right!
04:07Yes.
04:08And the losing chef will have to hand over their favorite chef knife.
04:13What knife are you offering up today?
04:14My one-of-one custom pizza cutter I'm putting on the line.
04:18Richie invouts first place to have a chef.
04:20And he's like a professional chef.
04:21Everybody wants to have a vise, they're not a man.
04:23They're not a man.
04:24Really, hard to tell them.
04:26They wanted to be like this.
04:27Yeah, they're not a man throwing the knife off of a knife.
04:28They're putting them in certain things.
04:29I'm just being me.
04:30Sounds like we need to have a grudge match.
04:31What do you think?
04:32This is a winner-take-all battle designed to put this beef to bed.
04:33day was at our place making pizza, so I felt like, how about that for a full circle pie?
04:38And Richie, what knife are you putting up?
04:40This is actually the first knife I received from Chef Lonnie DeGeorge, who I worked for
04:44very early in my career.
04:46Very sentimental to me.
04:47Knives to chefs, they become part of your life.
04:50You remember the kitchen you worked in, you 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, well, Joe thinks you one-up him in life.
05:02But let's see who one-ups the other in the kitchen.
05:08Woo!
05:10Yeah!
05:12Richie! Richie! Richie! Richie! Richie! Richie! Richie! Richie!
05:19Each of you have brought a culinary secret weapon.
05:23What's yours?
05:24I brought...
05:26Hot dogs.
05:28Okay.
05:29Richie works in fine dining. He might be not used to eating or cooking with our commoner food, like a hot dog.
05:37We actually have one on a room service menu, so I work with one every single day.
05:39Oh, wow. Richie?
05:41Yes.
05:41What have you brought?
05:42Also, being a Chicagoan, I thought I'd bring something that I think might chip you up.
05:46Some jardiniera.
05:47It's a condiment of pickled vegetables, a little bit spicy or hot.
05:52A little overpowering, using the right amount, just here and there, so 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, hot dogs and jardiniera, in your dish.
06:04And the dish you'll be making tonight is a high-end romantic dinner, and you have to do it in 30 minutes.
06:11All right.
06:12Are you ready to see these two fellas throw down?
06:20Let's ring that bell!
06:27You 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!
06:33She throws.
06:35My interpretation, a high-end date night dish, luxury ingredients, beautiful presentation, maybe a little showmanship in there.
06:45So I'm going to make a seared or a king salmon with a jardiniera and hot dog succotash, topping the whole thing off with a hot dog and jardiniera liquid nitrogen powder.
06:55If Joe's accusing me of being the over-the-top one-upper, if the shoe fits, I guess I'll wear it.
07:00We're going elevated dim sum, one of me and Kate's favorite things to eat.
07:06Joe, come on!
07:07I'm going to use the hot dogs as a filling for my dim sum dumplings, and then I'm going to infuse the flavor of the hot dogs into my curry sauce.
07:16I think it's time to go back to your season.
07:18You're stressing me out.
07:20And we're going to bring in some fresh vegetables and spring flavors, because we met and started dating in the spring.
07:27How are you going to transform these hot dogs?
07:29All right, so we're going to go hot dogs multiple ways.
07:32We're going hot dogs in a little filling, and we're going to make a little sauce.
07:35You know what I should do is taste the jardiniera, because it's so strong.
07:40I know, he did make it sound like that was going to be a tough ingredient to work with.
07:43Seems like it could add a lot of flavor to me, especially if you use it right.
07:46This is going to be a flavor bomb.
07:48Rich, you may have popped the question first, but Kate and I are going to be popping bottles after I take him down.
07:54Here's my knife.
07:55Here we go.
07:56Joe can think whatever he wants.
07:58I can't help that I knew what I wanted, and I moved faster and proposed.
08:01And if you think that I'm trying to do something, that's the way you feel about it.
08:04I'm just being myself.
08:07Well, I'm going to treat the hot dog just like pork, so not treat it like an actual hot dog.
08:10I'm going to render it down, use some of the fat from that, make it like a succotash.
08:13I am not going to 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, celebrated chef, culinary world record holder,
08:24and legendary competitor, Jet Tila.
08:28What's up?
08:29How are you?
08:30How are you?
08:31Good job, everybody.
08:32Wow.
08:33Who is going to 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 Samuelsson's Red Rooster.
08:44We are talking about Chef Adrienne Chido!
08:47We have two fellows that 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.
09:16With my hot dog stock, I'm going to infuse the flavor of the hot dogs into my curry sauce.
09:24We've got a little bit of curry paste going down.
09:26Always toast off your curry paste.
09:28You know, 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 dogs.
09:40A lot of salt.
09:41You're going to have to really fight that salt.
09:42Exactly.
09:43I taste my curry, and I'm worried.
09:46It's salty.
09:49Is this something I really want to serve to the judges?
09:52Joe looks nervous.
09:53Yeah.
09:54The stakes are really high.
09:55This could be his future.
09:58Coming up, catering co-owners Damaris Phillips and 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 is best for their brand.
10:12We've got 20 minutes, chefs.
10:14Chef Joe Sasso and his friend, Richie Farina, are in the middle of a romantic dinner grudge mash to 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, a little bit of this fresh asparagus juice.
10:34Oh, 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.
10:48This 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.
10:56Okay, corn going.
10:57For my salmon, I want to utilize the natural thickening agent within corn itself to make a corn sauce.
11:02I'm going to scrape all this goodness out of the back of the corn here.
11:05Get all that nice starch out of it to help with the sauce.
11:08Come on.
11:09Strain out.
11:10Let's go.
11:10Add a little bit of water and giarnera liquid, and 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 for a very long time.
11:25But unlike Richie, who's able to go down to Costa Rica and ask Val to be his wife,
11:31I'm not always given 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 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, I 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 giardiniera, and now I'm going to stream it in and hopefully
12:19make a powder, essentially.
12:21This is definitely some next level stuff.
12:24Any kind of fat you can turn into a powder with maltodextrin.
12:27Got it.
12:27When you're at that fancy restaurant and you see snow, it's usually maltodextrin with some
12:33kind of fat, and he's using the fat from the giardiniera.
12:36Yes.
12:36So you have really tried to transform this ingredient.
12:38Yeah, I'm just going to chop it up and put it on something like someone else I'd be doing,
12:41so.
12:44Oh, 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 translate to deliciousness.
12:55That's true.
12:56I'm kind of deep into it, but part of me in 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.
13:04There's a lot on the line, so we're going to present the judges something they've never
13:10seen before.
13:11Rather than just stuff the wonton skins with my filling, I'm going to shred them super fine
13:18and use that as a coating for the filling.
13:21Wonton 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 and 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 and see if I can make it work.
13:45Well, that's okay.
13:45We'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.
13:53There we go.
13:54All right.
13:55So that's going.
13:56Eight minutes left.
13:57Stay focused.
13:58So with the salmon, I'm not going to do much to it.
14:00A little bit of salt, butter, and lemon.
14:02I will not lose my knife today.
14:04Tying the multitasking, doing things at once.
14:09Richie is a great showman.
14:10Yeah, he is.
14:11I mean, he's really crushing it, I got to say.
14:13Yeah.
14:14That's a nice seer.
14:15Let's go.
14:16Richie!
14:17Richie!
14:18Richie!
14:19I love it.
14:20He's even thinking about you now in competition.
14:22Give it up for the bow!
14:25What's the time?
14:26You got four minutes left, chefs.
14:28Rather than putting the curry inside of the dish and make my wonton soggy, I'm going to
14:33put it in a pitcher on the side and allow the judges to service themselves table side.
14:39The first thing I want to do is get the suck attached in the center, nice and tight.
14:42Then I want to get the corn sauce around the outside without a little bit of green oil.
14:47Top it off with the fish, grab some micro cilantro, and kind of add a little more pop
14:51of green.
14:52I start by placing my lobster hot dog nest, surrounding that with some jardiniera glaze.
14:57Lobster tails.
14:58You guys got to get it all on the plate.
15:00We got 50 seconds left.
15:02That's good, that's good, that's good.
15:04I got everything plated.
15:05It's time to go for that showman moment.
15:07Liquid nitrogen, here I come.
15:08Busting 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 as my mad scientist thing.
15:21The nitrogen essentially cools the powder down to negative 320 degrees, so it should allow
15:26the fat that's in the malt detection to melt again as you eat it.
15:31You got 30 seconds left.
15:33I add the fresh spring vegetables.
15:35I top it with some sexy sliced scallions and some micro greens.
15:38Let's go, chef!
15:39Five seconds!
15:40Four!
15:41Three!
15:42Two!
15:43One!
15:44Time is up!
15:48You make a cold dish, why is there liquid nitrogen now?
15:52A fact!
15:53A fact!
15:54The show always trying to one-up me, huh?
15:58I'm hoping that the reaction and the style and flair that the liquid nitrogen powder brings
16:02to the plate not only puts my dish over the top, but it guarantees the win against Joe.
16:06Liquid nitrogen's a good show, but I'm not going to let you one-up me on this one.
16:11This thing is a stunner.
16:13It looks almost as good as Kate.
16:15Let's bring your plate to the judges.
16:19What you have before you is a high-end romantic dinner that both of our chefs made that includes
16:25hot dogs and giardiniera.
16:27Words I never thought would ever go together.
16:29Chef Joe, please tell us about your dish.
16:31Yes, of course, chefs, judges.
16:33The idea here is elevated dim sum.
16:36So 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.
16:45And then we did some giardiniera butter glazed lobster down on the side.
16:49And then we have some spring vegetables to lighten it up.
16:51There's a lot on the line.
16:53Not only $10,000 in bragging rights, but I want to make this proposal to Kate extra special.
17:04So looking at this dish, this screams high-end.
17:08If I went to a restaurant on a date night with my husband, I would be like, yeah, we're in the right place.
17:13Lobster nailed it.
17:14It's kind of like that perfect pull apart.
17:16It's not too firm.
17:17It's not too delicate.
17:18And I love the playful hot dog dumpling.
17:20I'm going to put that one in my pocket.
17:22Hot dog comes through 100%.
17:25Giardiniera, I feel like I'm missing that a little bit.
17:29The curry sauce is rich and delicious and very luscious, but I do lose the giardiniera.
17:35I get some of the acidity.
17:36And I know giardiniera, so it's familiar, but I can't quite pick it out as much as I can the hot dog.
17:43There's a lot of salt going on here.
17:45Pieces of giardiniera would have really given some acid pop and really balanced the dish.
17:50Adrian can't taste the giardiniera.
17:53Jet thinks my dish isn't balanced and needed more acidity.
17:57Is this still a winning dish?
17:59I don't know.
18:00But it is a fantastic dish.
18:02I would want to eat this on a date night all the time.
18:07Okay, 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 succotash.
18:15The hot dog and giardiniera are there as well.
18:17There's a corn, butter, and giardiniera sauce on the outside.
18:20And then a little nitro flare on top, because why not?
18:23It's about show when you go out on date night.
18:25I'm hoping the judges will see the multiple layers that incorporated the secret weapons
18:30into the dish and the sauce, the succotash, and the powder.
18:33$10,000 will go a very long way to starting me and Val's life together.
18:37We have a wedding to plan.
18:39We have a home to buy.
18:41We have a family to start, hopefully soon.
18:43So, Richie, the salmon...
18:46Yeah?
18:47...cooked it beautifully.
18:49Let's go.
18:50Nice mid-rare in the center.
18:51It's not dry.
18:52You can see the nice, like, targeted cook on it.
18:55So 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.
19:17Because you've got that saltiness of the hot dog.
19:20You've got the acidity of the jardinier.
19:23The salmon plays that protein role with umami.
19:26I do kind of lose the hot dog in the succotash.
19:29The 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.
19:38And it's really nice.
19:39Okay.
19:40But then I lose the hot dog a little bit.
19:41Okay.
19:42Understood.
19:43My issues with the plate are this.
19:44Like, yeah, the maltodextrin, you spent a lot of time there.
19:47And it didn't really add much to the plate.
19:49Okay.
19:50Hearing the judges' feedback, it's not good.
19:52Honestly, the one thing I'm worried about is the risk of the powder.
19:55Um, I might have put a little too much on it and being a little overzealous at the end.
19:59This 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, chefs.
20:12Go back to your stations while the judges deliberate and figure out who the winner is.
20:15Great job.
20:16Thank you, judges.
20:18Woo!
20:20All right, judges.
20:21So you're gonna write down your scores.
20:22It's 50 points max.
20:24Okay.
20:2520 for taste.
20:2620 for use of the secret ingredients.
20:29And 10 points for presentation.
20:31Am I gonna go down because I didn't highlight one of the secret weapon ingredients?
20:37Especially the ingredient that 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 my ha-ha moment.
20:47But maybe that did me in.
20:48Let's talk about Jardinera versus hot dogs.
20:50Ooh, 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.
20:55I think Joe destroyed hot dogs.
20:57He did great on hot dogs.
20:58Yeah.
20:59But I don't think he brought enough Jardinera.
21:00I think Richie brought a nice balance of both.
21:03But he didn't wrap it into a dish that really highlighted either of them.
21:06Yeah.
21:07I get more of the corn sweetness than I do Jardinera.
21:10And corn was an ingredient.
21:11Exactly.
21:12I'm really stuck on this one.
21:13I am too.
21:14All right.
21:15All things aside.
21:16There it is.
21:17That's how you boil it down.
21:22All right, chefs.
21:23We know who the winner is.
21:25But before I tell you, I want to remind you what's on the line.
21:28We got vindication.
21:29We got bragging rights.
21:31And we've got $10,000.
21:33Let's go!
21:38Ladies, we ready to find out who won?
21:40Yes.
21:41Okay.
21:42It's 43 to 45.
21:46Ooh.
21:48Only a two-point difference.
21:52And the winner is...
21:58Chef Joe!
22:07What it really came down to with your dish was really well thought out.
22:10And 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?
22:17This mustache.
22:19Who has the best hot dog game in Chicago?
22:21Who's going to Italy to propose this one right here?
22:25All right.
22:26Well, Richie, unfortunately, it's time to hand over your knife.
22:29Oh, I love Richie.
22:31Chef, there you go.
22:33Thank you, chef.
22:36Thank you so much for coming.
22:38Val, 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 that I love Valerie very much.
22:46And I'm very excited to start my life with her.
22:49Congratulations, Chef Joe.
22:50I know there's been a lot leading up to this.
22:52You felt like Richie outdid you in the romance apartment,
22:54but you just outdid him in the kitchen.
22:56All right?
22:59I know this wasn't as fast as Richie, but, Kate,
23:02I knew from the beginning that you were the one.
23:04I love you.
23:05And I cannot wait to spend the rest of my life with you.
23:11Y'all ready to see the next one?
23:12Yeah!
23:13Okay!
23:14Damaris Phillips and executive chef, Kobe Ming.
23:18The two are co-owners of Blue Grass Supper Club,
23:21a Louisville-based catering company that cooks for events
23:24and offers Sunday suppers featuring Southern favorites.
23:27Despite years of successful teamwork,
23:29they still have a major unsettled dispute.
23:32Who makes the best fried chicken?
23:34You can't be in Louisville, Kentucky,
23:38and not have a signature fried chicken.
23:40She has her recipe that she has perfected,
23:42and I have my recipe that I have perfected.
23:44Mine has a little, like, new-fashioned twist.
23:47We both think ours is the best.
23:49We both have a very strong fried chicken game,
23:53but the way I make it, traditional low-slow Southern fried chicken
23:57is the best, and it is what we need to serve.
24:00This fried feud has escalated over the years,
24:02and Damaris thinks that this is the perfect venue
24:05to settle this once and for all.
24:07Are you ready to meet our chefs?
24:08Yeah!
24:09First up is our challenger.
24:13She's a popular host, judge, and competitor
24:15on Food Network shows.
24:17Loved by millions for her modern take on classic Southern cuisine.
24:21When that bell rings, we're not friends.
24:24We're not business partners.
24:25We're fighters.
24:27Head-to-head fried chicken.
24:29And I will be winning.
24:31Put your hands together for Chef Damaris Phillips.
24:41Oh, oh, you got a little fight in.
24:42You got a little fight in you.
24:43I like it.
24:44I'm ready.
24:45It is not often that people call out their business partner,
24:46so this must be real personal for you.
24:48I genuinely think that my fried chicken is better.
24:50Oh, really?
24:51Okay, okay, okay, okay, okay, okay.
24:53Yes.
24:54Yes.
24:55Let's meet your opponent.
24:57She's a James Beard-nominated chef with three decades of experience,
25:01who likes to stick to tradition and lets her Southern heritage do the talking.
25:06I'm just tired of this back and forth.
25:08It's just this unnecessary dance.
25:10We know what we need to do, and let's just put my recipe in the books, turn the page, and fry the chicken.
25:18Give it up for Chef Kobe!
25:26Kobe!
25:27Kobe!
25:28Kobe!
25:29Kobe!
25:30You got him chanting already?
25:31Kobe!
25:32Kobe!
25:33Kobe!
25:34Oh!
25:35Damaris, I saw you cheering for her when she came in.
25:36I mean, she's my favorite chef.
25:37Okay, so you root for each other except for this fried chicken situation.
25:40What exactly is it that you feel makes 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!
25:54Okay, so you coming from a more business point of view?
25:57We need a fried chicken that not only Kobe can make, that we can make money on.
26:02Let's say my chicken!
26:04We're gonna know.
26:05Can you make it in 30 minutes?
26:06We shall see.
26:07This is a one-round winner-take-all culinary grudge match.
26:12The winning chef will receive not only vindication, bragging rights, but $10,000!
26:22The two of these ladies have also agreed to put a little skin in the game by putting up your favorite chef's knife.
26:28Damaris, what knife are you risking?
26:30When I started doing television, a guy out of South Carolina made a knife for me.
26:34This is the knife.
26:35There it is!
26:37It meant so much to me that somebody wanted to make me a knife, because they saw what I was doing in Southern cooking.
26:45Almost every single episode that I did of Southern at Heart, I'm using that knife.
26:48You must feel really confident.
26:49I'm hoping for the best.
26:50Chef Colby, what knife are you putting on the line?
26:53This is a very special knife to me. Birthday gift about 12 years ago.
26:57Given to me by my nearest and my dearest, including Damaris, my wife, and another good friend.
27:04It's got a little copper heart in the handle.
27:07If I'm working on a special project that I need to feel extra confident, this is what I bring in.
27:12I do not want to lose that knife.
27:14The knives are on the line.
27:16Shout out to your station.
27:24Each of you have a secret culinary weapon that you both brought to try to throw each other off.
27:29Damaris, what's your secret weapon?
27:31My secret weapon is Louisville-made bourbon.
27:36Yes!
27:38Thank you!
27:39So what made you pick bourbon?
27:41Well, we cook with bourbon a lot.
27:43I think that it is an outstanding ingredient.
27:45I think that it speaks to Kentucky.
27:47Bourbon takes some finesse to cook with in a successful way.
27:50Bourbon can become overpowering.
27:52It can become, like, too bitter.
27:54This is a fast competition, and this is a place where you can easily mess up.
27:59Okay, I'm hearing what a strategy is.
28:01Okay, so what's your secret weapon?
28:02My secret weapon is dried mango.
28:07What?
28:08What are you talking about?
28:12I told you.
28:13You'd never get...
28:14Why are you even...
28:15What?
28:16Like...
28:17It needs rehydrating, so I'm hoping that I might just throw her a little bit.
28:20I want you to make us a plate of your special fried chicken, but you should also include a prize-winning side.
28:28Okay.
28:29All right, all right.
28:30All the talking is done.
28:31You ready to do some cooking?
28:32You ready?
28:33You ready?
28:34You guys ready to see a grilling fish?
28:36All right.
28:46Perfect.
28:48For this recipe, whoever's is going to end up on the menu is going to define their business.
28:53You going slaw?
28:54Yeah.
28:55Okay.
28:56I'm going biscuits, okay?
28:58Kobe's fried chicken is delicious, so to beat Kobe, I have to nail modern fried chicken.
29:04Oh, I know.
29:05Gochujang.
29:06Gochujang.
29:07So I'm making gochujang fried chicken and buttermilk biscuits.
29:11Interesting to see how you use these mangoes.
29:13The mangoes are going to be turned into hot sauce.
29:16Okay.
29:17Okay, gotcha.
29:18Maybe not.
29:19Maybe butter.
29:20Mango butter.
29:21Baby is the thing that's making me nervous.
29:22Dried mangoes can be tricky because you have to reconstitute them.
29:26They 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.
29:37I'm making your traditional buttermilk fried chicken with vinegar based slaw.
29:43All right, mango.
29:44And so the first thing I've got to work on is my mango dressing.
29:48So I'm going to splash a little bourbon on that mango and rehydrate it.
29:53Bourbon.
29:54It's the perfect melding of sweets and caramely.
29:58Not too much.
29:59Let's welcome back our judges, chefs, Jet Tila and Adrienne Cheatham.
30:06All right, what's happening all?
30:08Hey, champ.
30:09These are high stakes.
30:10Yes.
30:11They're happy to rule them all, and they've agreed whoever wins has to put that dish on the menu.
30:15Absolutely.
30:16Fried chicken was what our great-grandmother was famous for.
30:20She 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, and I know that's what makes it amazing.
30:45Yes, yes, yes.
30:46But do you feel it can be replicated for your company, for other people to make?
30:49Well, it is scalable.
30:50You make big batches of flour, you make big batches of marinating, and you just do it in big batches.
30:55You are really passionate about this recipe.
30:57Oh, yes, ma'am.
30:59Battling Damaris is a little stressful.
31:02This is more her world than mine, for sure.
31:04If I don't beat her, she will never let me live this down, and I cannot have that.
31:10Let me see what Damaris has going on.
31:12Um, I am making biscuits as my side.
31:14You're doing biscuits?
31:15I'm doing biscuits.
31:16Damaris is the queen of biscuits, and I think she has that embroidered on the T-shirt somewhere.
31:21She knows her way around a biscuit.
31:22She knows her way around a biscuit.
31:23She knows her way around a biscuit.
31:24It's not a secret.
31:25Square biscuits are actually better than a round biscuit, because you don't have to re-knead
31:29the dough.
31:30I know.
31:31There are people clutching their pearls right now, but there's just no need for it.
31:34It's also easier just cutting the biscuit.
31:37Yeah!
31:40I know that Kobe's going to dry rub her chicken.
31:43I don't think she has time to get flavor into that.
31:46And 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.
31:59It's not so similar to your grandma's recipe that you're like, oh, it's good, but I like
32:04my grandma's better.
32:05I want us to have a voice, and I want Southern cooking to be updated.
32:09Damaris.
32:10Yeah?
32:11You have not dropped your chicken, and there's 14 minutes.
32:13What is going on?
32:14Uh, chicken is only six minutes.
32:16It's six minutes?
32:17Six minutes.
32:18We have a six-minute cook.
32:19Do you like mid-bread chicken?
32:20Uh, I do not.
32:21I do not.
32:22And you don't like mid-bread 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, because I know how
32:36good Kobe is.
32:37She was my executive chef.
32:38Like, I know absolutely the inside and outs of how good she is.
32:41Drop that chicken!
32:42Drop that chicken!
32:43Everybody's letting me know.
32:44But I have done a lot of competition cooking.
32:47It's not time.
32:48I'm making my mango slaw dressing full of fried garlic and fried shallots.
32:55It'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.
33:04So 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 gonna 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,
33:26which will just give it this nice brightness.
33:29Yeah!
33:31Only 10 minutes left!
33:33We're dropping our chicken.
33:36You want all those little nooks and crannies.
33:39So how are you gonna feel if you have to use Kobe's recipe going forward?
33:43This is just traditional.
33:44I mean, it's gonna be tough, because I'm not, I didn't win.
33:46No.
33:47But if the judges decide who both have outstanding palates and understand this world,
33:51if they decide that Kobe's is the right one, I just want our business to be very successful.
33:56That's a good attitude.
33:57My fried chicken is gonna have a touch of nostalgia with a surprising twist.
34:01That's what my cooking is about.
34:02Kobe agrees with that.
34:03Like, that's how Kobe cooks.
34:05Because I just don't understand why she insists on very, very traditional fried chicken.
34:10Now that my mangoes are soft, I throw them into the blender.
34:15Now I'm just adding a big hefty amount of butter and emulsifying it.
34:20It's so good though, y'all.
34:23Kobe, I'm coming for you.
34:25Hey, how's your chicken look, Coco?
34:27Real good!
34:28Woo!
34:29Real good!
34:30Kobe!
34:31Kobe!
34:32Kobe!
34:33Kobe!
34:34Kobe!
34:35Growing 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!
34:51I have a ton of time.
34:52I hope my chicken is cooked.
34:53You like how that looks?
34:54I like how it looks!
34:55Oh, you're doing the happy dance!
34:56Kobe!
34:57Hey, Kobe, when you get a minute, I need eyes over here!
35:11We do this fried chicken so often that, like, we know our time on our chicken.
35:18What?
35:19Girl, is this right?
35:20No, it seemed like it.
35:21That could not be right.
35:22That oil must be really hot, huh?
35:24Because it's cooking on the outside.
35:26Visually, the outside of my chicken looks done, but when I temp it, the inside is still
35:30under.
35:31I 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.
35:40The best thing may be to turn the temperature of the oven down and finish it in the oven.
35:44Okay, so it is fixable in the fire.
35:46How much time we got?
35:49Three minutes left to get it all plated up.
35:51Feeling confident?
35:52Final touches, final touches.
35:53Feeling confident?
35:54Look at that juicy chicken.
35:55I have to nail the chicken.
35:57Don't gamble.
35:58That's right.
35:59It's not worth the risk.
36:00That's right.
36:01I pull my fried chicken.
36:03It looks crispy.
36:05I temp it.
36:06And it's done.
36:07Very excited.
36:08We got 50 seconds left.
36:13I 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.
36:23A little drizzle of the mango bourbon hot sauce and some little micro herbs to finish.
36:28Finish it up.
36:29Finish it.
36:30Get it on the plate.
36:31Five, four, three, two, one.
36:35Woo!
36:36That is it!
36:37Woo!
36:38These girls can cook some chicken.
36:39I'm going to tell you that.
36:40No matter who wins, okay?
36:41This is a winning plate of fried chicken.
36:51Kobe better watch out.
36:52The time has come to prove to everyone that for traditional low and slow fried chicken,
37:00it's doable in 30 minutes.
37:01It's time for our experts to decide who made the prize-winning fried chicken plate.
37:06judges, our chefs have made for you a fried chicken plate that includes special Louisville bourbon
37:16and dried mango.
37:17Mmm.
37:18Yum.
37:19Yum, yum, yum.
37:20First up is our challenger, Damaris Phillips.
37:22So 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.
37:43Look at that.
37:44It's oozing deliciousness.
37:46The biscuit is fluffy.
37:48You 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.
37:59The 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.
38:15Let's move on to Chef Kobe's dish.
38:16I have made what I love to eat so much.
38:18A buttermilk fried chicken with a vinegar-based slaw, toasted garlic, lime, mango dressing.
38:24And I've kind of splashed in that bourbon to rehydrate the mangoes as 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.
38:40The shag on the flour, like that is exactly what you look for.
38:44It looks like you shook it up in a paper bag.
38:46Right.
38:48And the coleslaw, I get bourbon, but without raw bourbon flavor.
38:52And I saw you add a splash at the end in the blender, so I thought that that was going to make it too strong.
38:58Yeah.
38:59But it balanced it out really well.
39:00Yeah.
39:01I just think I needed more mango here.
39:02Gotcha.
39:03Because you brought this ingredient.
39:04I know.
39:05But I don't know if you put enough of it on your plate.
39:07Too delicate, yeah.
39:08I love the, like, camaraderie and friendly rivalry, but I can tell you both want to win.
39:12Oh, 100%.
39:13Yeah.
39:14Thank you so much, Chefs.
39:16I'm going to have you return to your stations while our judges deliberate.
39:18Okay?
39:19Let's hear it for these ladies.
39:26When you're talking about a southern catering business and southern fried chicken, I think Kobe's right on the nose.
39:30Yeah.
39:31I mean, I would order this all the time if I was a client.
39:34Bluegrass Supper Club deserves to have the signature southern fried chicken recipe in the books, officially.
39:41On the other side of it, Demera shows kind of worldliness.
39:44She brings a new spin.
39:45My fried chicken is a better representation of what our company kind of stands for, which is, like, modern southern.
39:51Great ingredients, but also ingredients from around the world.
39:54Woo!
39:55A dilemma.
39:56It is.
39:57It's a dilemma.
39:58It's really tough.
39:59Okay, chefs.
40:00We have a decision, but before I tell you who the winner is, I want to remind you what we have at stake.
40:10Whoever wins is going to have their fried chicken recipe on the menu along with the side.
40:14You're going to get the other's chef knife.
40:16You're going to get vindication, bragging rights, and $10,000.
40:21Yeah!
40:22Right?
40:23Yes!
40:24Right?
40:25Oh, ready to see who won?
40:26I'm ready.
40:27Ready?
40:28Yay!
40:29With a score of 47 to 44.
40:31Oof.
40:32Mm.
40:33The winner of this grudge match is...
40:43Chef Kobe!
40:44Yes!
40:45Kobe!
40:46Kobe!
40:47Kobe!
40:48Kobe!
40:49Kobe!
40:50The judges love both of your dishes, but they feel like Chef Kobe's recipe is just what you think of when you think southern fried chicken.
40:56I get it.
40:57Give them grandma fried chicken.
40:59Oh!
41:00It kills me, but it is so well-deserved, Kobe.
41:03What an honor.
41:04What an honor.
41:05I appreciate it.
41:07Woo!
41:08Yes!
41:09They go nice together.
41:10Get out of here.
41:11I still think my fried chicken is good, but bye.
41:16I'm so proud of her.
41:17She deserves all of this.
41:19I'm so proud of her.
41:20She deserves all of this.
41:22I'm so proud of her.
41:23She deserves all of this.
41:25She deserves all of the accolades in the world.
41:27If you have to lose, you might as well lose to the best.
41:30Let's hear it for our winner, Chef Kobe!
41:33Yeah!
41:36The fried chicken debate is over.
41:39Traditional buttermilk fried chicken is the best, and it is what we need to serve.
41:44Thank you so much!
41:46We'll see you here next time when more chefs settle the score on Chef Brudge Match.
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