Tournament of Champions All-Star Christmas S01E02 - - video Dailymotion

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00:00:00The holidays are the greatest time of the year.

00:00:05So we've turned the TOC Arena into a winner's wonderland.

00:00:10Some of the world's greatest, most celebrated chefs

00:00:13are pairing up to make their best sweet and savory dishes

00:00:17in the first ever team competition in the TOC Arena.

00:00:21Can you feel the adrenaline?

00:00:23Last time on TOC All-Star Christmas,

00:00:26the first of our 16 super duos clash in a night of do-or-die battle.

00:00:31Jen Nashley!

00:00:32Your first win, how do you feel?

00:00:34I feel awesome!

00:00:35And tonight, six more teens will begin their Christmas quest.

00:00:39First, TOC four champs, Mei Lin and Nini Nguyen.

00:00:43We're just going to dominate.

00:00:44Take on Adam Sobel and Chris Petroni.

00:00:47What is that, Coco, baby?

00:00:49Then legendary chef, Marcus Samuelson,

00:00:52and pastry chef, Rachel Sharif.

00:00:54We got it!

00:00:56Battle Michelin-starred masters Graham Elliott

00:00:59and Giuseppe Trentori.

00:01:01Push, push.

00:01:02And finally, famed brothers Michael and Brian Voltaggio

00:01:06face off against Kentucky's finest,

00:01:08Sarah Bradley and Damaris Phillips.

00:01:11We met each other and we fell in love.

00:01:13Which holiday duo will jiggle all the way to the title?

00:01:16I think we just won.

00:01:17The trophy, big bucks for charity.

00:01:20I'm going to kiss you, all right?

00:01:21And thanks to Carnival Cruise Line, $100,000.

00:01:26This is Tournament of Champions.

00:01:28This Christmas, y'all.

00:01:29All-Star Christmas.

00:01:32It's anyone's game.

00:01:33Are you ready to meet the Christmas contenders

00:01:47for the first battle of the night?

00:01:48That's what I like to hear.

00:01:51First up, we have our number one seed team,

00:01:54the dynamic duo of Chef Mei Lin and Chef Nini Nguyen.

00:01:59This tight-knit team has major street cred.

00:02:03Mei, well, she's a TOC champ.

00:02:06And Nini is also a big competition winner

00:02:09with an impressive sweet and savory skill set.

00:02:12Not only have we cooked together before,

00:02:14we're very familiar with each other in the kitchen.

00:02:17We all so have, like, the same mind.

00:02:20Coming here with the champ is exciting.

00:02:23Like, I have the best date to this whole thing.

00:02:25But it's also nerve-wracking because I want to make sure

00:02:27I bring it.

00:02:28She's cooking the savory, and I'm cooking the desserts.

00:02:32I wouldn't be here with anybody else.

00:02:34Yeah.

00:02:36They're facing off against Chef Adam Sobel

00:02:39and Chef Christian Petroni.

00:02:42Both chefs have won battles here at TOC Arena,

00:02:44but have never reached the finals,

00:02:46which explains their number four seed status.

00:02:49Christian and I have a lot in common.

00:02:51We have a lot of heritage, family growing up in the Bronx.

00:02:54We've always been dear friends.

00:02:56He's very well-versed in the pastry side.

00:02:59We complement each other really, really well,

00:03:01and we could be a force to be reckoned with.

00:03:04I mean, I've known Adam for a really long time,

00:03:05and I know his skill set.

00:03:06He's worked for a lot of amazing chefs.

00:03:09He is very technique-driven.

00:03:11I'm kind of scared of them.

00:03:13I've never met Christian, but I've been a fan.

00:03:15You know Meg.

00:03:16I know Meg.

00:03:17You do?

00:03:18But you know Meg.

00:03:19Yep.

00:03:20And what I know, that we both know,

00:03:22that I'm sure everybody knows,

00:03:25me is a beast.

00:03:26If I had to pick someone to cook my last meal,

00:03:28that might be one of the chefs to do so.

00:03:30The wrinkly.

00:03:31Let's do it.

00:03:31Ready?

00:03:32Let's do it.

00:03:36Woo!

00:03:37Let's go, baby.

00:03:38Are you ready to see them jingle bell rock this arena?

00:03:42Let's rock it up!

00:03:43Let's rock it up!

00:03:47Chef Adam Sobel has guided the cuisines

00:03:49of over 50 acclaimed restaurants,

00:03:51helping earn them James Beard awards

00:03:54and multiple Michelin stars.

00:03:59With zero competition experience,

00:04:01he stepped into the TOC4 arena

00:04:04and made it all the way to the quarter finals.

00:04:07Chef Christian Petroni is a restaurateur

00:04:09and parm-to-table cookbook author,

00:04:11whose Italian cuisine has been described

00:04:14as effortless in its deliciousness

00:04:16by the New York Times.

00:04:19Give it up for Mr. Delicious

00:04:21and the great Hambino!

00:04:25Team Adam and Christian!

00:04:35Oh.

00:04:36Don't deal.

00:04:38I know you're friends,

00:04:39but how did you make the decision

00:04:40you wanted to get in this competition together?

00:04:43It was a very fateful phone call, Guido.

00:04:45There's no one else in the world

00:04:46that I would be as excited to do it with,

00:04:48and Mr. Sobel has become one of my dearest friends

00:04:50in the whole world, so this is beautiful.

00:04:51If you can put the Wonder Twin powers together,

00:04:54you guys are gonna go far.

00:04:55And going up against these opponents,

00:04:57you're gonna need it.

00:04:58You're opponents!

00:04:59Your opponents!

00:05:02Mei-Lynn is a James Beard-nominated restaurateur

00:05:05who opened her first casual Szechuan Hot Chicken

00:05:08restaurant in Los Angeles.

00:05:12She is a master competitor, winning both Top Chef

00:05:15and Tournament of Champions Four.

00:05:18Chef Nini Wynn spent years as a pastry chef in New Orleans

00:05:22before honing her sweet skills in New York's Michelin-starred

00:05:26Eleven Madison Park.

00:05:29Give it up for May Day May and Martini Nini!

00:05:34Chef Nailin and Nini!

00:05:48That's some spooky music.

00:05:50That was very spooky music.

00:05:52You made the decision to bring Nini on your team.

00:05:55Why?

00:05:55We think a lot of the same,

00:05:58so we're just gonna use our ESP and work like that.

00:06:02Chefs, to the randomizer!

00:06:03Let's do this!

00:06:04All right.

00:06:10Oh, God.

00:06:11All right, chefs.

00:06:12The randomizer will determine the mandatory details

00:06:16of both of your dishes.

00:06:17and the mandatory savory items for one dish,

00:06:20the mandatory sweet item for the other dish,

00:06:23and then the equipment, the style, and the wild card

00:06:26must be used in both dishes.

00:06:28Let's do this!

00:06:29Savory!

00:06:32Here we go!

00:06:33Oh, my God!

00:06:34Yes!

00:06:35Let's go!

00:06:37Oh, my God, this game.

00:06:39It's nice not being up here by myself.

00:06:41This is good.

00:06:41The moral support.

00:06:43Turkey, pork, pie, turkey, pork.

00:06:46In the savory eye of round.

00:06:50Whoa!

00:06:51And the sweet.

00:06:52Raspberries, air fryer, buttery, and cocoa mix.

00:06:58OK.

00:06:59Because it's the holidays,

00:07:00I will grant you the 35 minutes.

00:07:02Also, I'm going to give you an extra two minutes

00:07:06to come up with a game plan.

00:07:08Good luck.

00:07:09OK.

00:07:10I'm gonna do the eye round.

00:07:11I'm gonna use the cocoa powder and make a spice pour,

00:07:13like a coffee cocoa rub.

00:07:14I'm gonna do a potato puree.

00:07:15I admire his style so much.

00:07:17We have similar thought process

00:07:19when it comes to purity of ingredients.

00:07:21For the eye round, I'm thinking tartare.

00:07:24I think we're the team to beat.

00:07:27Nini and I can literally talk about an ingredient

00:07:29and bounce ideas off of each other,

00:07:31and our ideas are in sync.

00:07:34Air fryer.

00:07:35Start the putons.

00:07:36Three, two, one.

00:07:38We're off!

00:07:39We're off!

00:07:40We're off!

00:07:41We're off!

00:07:42We're off!

00:07:43I love eye of the round for beef.

00:07:45It's very lean, it's very firm.

00:07:47Sliced thin, it's really good.

00:07:49Or low and slow and braised.

00:07:51Raspberries, I'm a raspberry junkie.

00:07:53You know, it's that sweet tart flavor I like.

00:07:55Plays well with chocolate.

00:07:56What's an air fryer?

00:07:57Everybody's so excited about it.

00:07:59What they really are is a small convection oven.

00:08:02It circulates warm air.

00:08:04You can crisp things really quick.

00:08:05Buttery, this can play into buttery crusts, buttery sauces,

00:08:09buttery potatoes, you name it.

00:08:11They'll know how to master butter.

00:08:13And then hot cocoa.

00:08:14This getting employed in dessert, no problem.

00:08:16This getting employed into the use of the meat.

00:08:19They're going to have to be very judicious

00:08:21about the way they use it.

00:08:23When you have a plan, fill me in.

00:08:24I'm doing a coffee, cocoa, spiced eye of round for savory.

00:08:29It's going to be pan roasted in ultra brown butter.

00:08:31And then I'm going to do the potatoes in the air fryer

00:08:33like a double potato garnish.

00:08:35We don't want eye round.

00:08:36I didn't want eye round.

00:08:37Time is the issue.

00:08:38If anyone could do something with that eye round,

00:08:41it's my brother Adam.

00:08:43I always end up getting hammered on Christmas.

00:08:46Yeah.

00:08:47If you're going out to a family dinner

00:08:48during the holiday season, this is kind of a steakhouse dish

00:08:51that you would get.

00:08:52Christian, you got the cocoa bubble?

00:08:54Right here, babe.

00:08:58When was the first time we met?

00:09:01I think we met in New York years ago.

00:09:03We really spent a lot of time together.

00:09:05The first year I did TOC, it felt like I knew you for 30 years.

00:09:09Yeah, you know when someone's meant to be your friend.

00:09:11It's like, you know when you meet somebody and it's just easy.

00:09:13I admire his style so much.

00:09:15And like, I've seen Christian's desserts.

00:09:17I just love what he makes.

00:09:19Chef, what's in there?

00:09:20So I got raspberries in here right now for the sweet dish.

00:09:24In the hopes of like sort of charring them.

00:09:26Sure.

00:09:27I'm making a olive oil palenta cake.

00:09:28That's where I'm going to incorporate the cocoa,

00:09:31brown butter as well.

00:09:32With the raspberries that are currently in the air fryer,

00:09:34that's going to go into either granita or sorbet.

00:09:38Sorbet with 26 minutes, okay.

00:09:41What we've put together really speaks to holiday.

00:09:43This is rich and buttery and roasty.

00:09:47And then you got decadence with the palenta cake.

00:09:50When I picture my mother's like holiday table

00:09:54with good holiday one in there.

00:09:56And you've sort of had this huge meal.

00:09:57And then in the middle, just picturing that like palenta cake

00:10:01like on a platter with a doily.

00:10:03And it went maple.

00:10:05A little powdered sugar over the top.

00:10:07I can picture it.

00:10:08I can see it.

00:10:08Or hot cocoa powder.

00:10:09In this case, hot cocoa powder.

00:10:11Chef, did cocoa go in yet?

00:10:13Yep, cocoa's in here.

00:10:14It's going to transform from regular butter.

00:10:17To brown butter?

00:10:18To brown butter.

00:10:22Now to help us better understand the sweet and savory

00:10:25moves made by our teams, I'm joined by my own holiday

00:10:28helpers.

00:10:29That's right, Michelin-recommended chef

00:10:31in charge of an elf group, the one and only wild card

00:10:34Justin Warner.

00:10:35And the TOC3 champ and wicked Boston restaurateur,

00:10:40the one and only Chef Tiffany Faison.

00:10:42Justin and Tiffany will be closely observing the creation

00:10:45of our dishes so they can faithfully present them

00:10:47to the judges during the blind tasting.

00:10:50Chef May.

00:10:52What's the plan?

00:10:53I'm going to do a tartare.

00:10:55What?

00:10:56Woo!

00:10:58Tartare.

00:10:59How do we make buttery tartare, Chef?

00:11:00Well, we're going to grate some butter on.

00:11:03Tartare.

00:11:03I'm also going to make.

00:11:04Brioche croutons.

00:11:05OK.

00:11:06So buttery.

00:11:07I love where we're going.

00:11:08May is great because she's won everything.

00:11:13She's not really used to losing.

00:11:15As a person who does lose, I'm really thankful to be here

00:11:18with her.

00:11:19She is smart.

00:11:21She is a fierce competitor.

00:11:24And she's my best friend.

00:11:25So I kind of won.

00:11:27So sweet.

00:11:30She took the time to really first thinly slice it.

00:11:33And she's got to get that cut right.

00:11:35When the judges look at this, they will know the difference

00:11:38between this being thrown in a food processor.

00:11:40Taking the time to cut this by hand,

00:11:42as labor-intensive and time-consuming as it is,

00:11:45is a must.

00:11:47So I started in pastry.

00:11:48But I'm most known for Vietnamese cuisine.

00:11:51You know, some people forget that I have some pastry skills.

00:11:55I will be making a dessert.

00:11:57Chef Dini.

00:11:58Yes?

00:11:58What's on the menu?

00:11:59Hot chocolate Napoleon with raspberries.

00:12:02I'm going to make some pastry cream.

00:12:04We're going to try to bake these.

00:12:05And into the air fryer.

00:12:06Do you use air fryers a lot?

00:12:08At home, yes.

00:12:09Have you air fried puff pastry before?

00:12:11Um, no, but the whole thing about puff pastry

00:12:14is you need it to be hot.

00:12:15Yeah.

00:12:16And air fryers can make it hot and crispy.

00:12:19Let's hope it does that.

00:12:20Desserts are very difficult to make

00:12:21in a short amount of time, because a lot of times

00:12:23you have to, like, heat things up, cool things down,

00:12:25change the temperature in 35 minutes.

00:12:29Like, every single step matters.

00:12:32This is not the time to, like, experiment on a new thing.

00:12:39Right behind you guys.

00:12:40Sorry.

00:12:41Sobel, what do you got going over here?

00:12:43I'm doing a super brown butter potato puree.

00:12:47I have round.

00:12:48It's going to sit on top of it.

00:12:49OK.

00:12:49Potato is a huge contributor to the holiday table.

00:12:53Mashed potatoes are probably my favorite.

00:12:54I know.

00:12:55Yeah.

00:12:56The holidays are really important and special.

00:12:59Christian, can you open up those air fryers for me?

00:13:02Gotcha, babe.

00:13:03My dad's side of the family, we celebrated Hanukkah.

00:13:06It's on my mom's side.

00:13:07Christmas, very traditional Italian, very traditional Jewish.

00:13:12A four-minute timer?

00:13:13Three minute?

00:13:13Two minute?

00:13:14I don't know.

00:13:15Just a heads up.

00:13:15I'm going to put it for two.

00:13:16You come look at it.

00:13:16I've never done this before.

00:13:17All right.

00:13:18I like that.

00:13:19And I'm going to pour the liquid nitrogen sort of right

00:13:23into the food processor.

00:13:24This is not something I've done before.

00:13:27Maybe I freeze up the motor.

00:13:29Maybe I don't.

00:13:30Maybe this goes great.

00:13:31Maybe it doesn't.

00:13:33But what I know is going to happen is I'm going to really

00:13:35be able to pull down the temperature of those roasted

00:13:39raspberries, which are going to be the raspberry sorbeto.

00:13:44I'm just going to have to get a picture of this.

00:13:47And he looks at the camera.

00:13:50May is making a brown butter chili cocoa aioli.

00:13:55Chili and chocolate is such a genius combination.

00:13:58We hate hot cocoa mix.

00:14:00Full of sugar.

00:14:01So I need some heat.

00:14:04We don't want our savory dish to be sweet.

00:14:07The holidays are like a time for you to show off.

00:14:10And so to your family, show off to your family.

00:14:13And I'm like, this is what I've been doing with my life.

00:14:16How are you feeling, May?

00:14:17I feel good.

00:14:18I feel good.

00:14:18Pastry cream.

00:14:20Corn starch, Chef?

00:14:21Yes, corn starch, cocoa.

00:14:25The hot cocoa mix is going to be my sugar substitute

00:14:27for my pastry cream.

00:14:29I think we're the team to beat because May's the expansion

00:14:33of my brain.

00:14:34Because I'm like, oh my god.

00:14:35Like, I know that.

00:14:37Like, why didn't I think of that?

00:14:41All of our holiday dishes will be judged

00:14:43by a panel of culinary greats.

00:14:45They just don't know what the chefs are cooking

00:14:47or who's even competing.

00:14:49No, not because they've had too much eggnog,

00:14:52which could be the case.

00:14:52But tonight, it's because they're sequestered

00:14:55in their trailers because this is a blind tasting.

00:14:58The savory dish and the sweet dish are each worth

00:15:00a maximum of 50 points based on taste, use of the randomizer,

00:15:04and presentation.

00:15:05The team with the highest combined score for both dishes

00:15:08will move on to the quarterfinals.

00:15:10And the eliminated team will have a blue, blue Christmas.

00:15:16Chef May Lynn, we got a game plan.

00:15:17So we're doing buttery croutons.

00:15:19We're going to cook these croutons in the air fryer,

00:15:21melting down the ghee right now.

00:15:23And it just tastes like unctuous, unctuous butter.

00:15:26Got it.

00:15:27Nini and I have known each other for almost a decade.

00:15:30And we've traveled together.

00:15:32We've eaten together.

00:15:34We understand each other in a way

00:15:36that I don't think the other teams do.

00:15:38We're just going to dominate.

00:15:41Nini, can I go into one of these ovens?

00:15:43Not yet.

00:15:43I like to consider myself as May's sister

00:15:47that she never wanted.

00:15:48Oh, that's not true.

00:15:49I could not imagine you with a sister.

00:15:51I'd kill her.

00:15:52Yeah.

00:15:54So I put the croutons into the air fryer,

00:15:57and then I work on a raspberry glaze.

00:16:00Is that raspberry jam, Chef?

00:16:02It is.

00:16:03Raspberries are on the randomizer.

00:16:06And I really want to showcase what I can make with it.

00:16:10OK.

00:16:11Do you have the croutons?

00:16:13Yes.

00:16:14Oh .

00:16:16They are burnt.

00:16:17You have more?

00:16:18.

00:16:19Both the ciabatta and the brioche got burnt.

00:16:22That's her buttery component to the steak tartare.

00:16:24It's also going to give a lot of texture to the steak tartare

00:16:26that it would not otherwise have.

00:16:28Really critical.

00:16:30It's not good.

00:16:32Chef, we have 10 minutes left in the competition.

00:16:35How did that air fryer work for you on the puff pastry?

00:16:38A little too good.

00:16:39It's crucial that we have a component that's

00:16:41cooked from the air fryer.

00:16:43Can't serve these burnt croutons,

00:16:45so we have to make them again.

00:16:50How you doing, sweet love?

00:16:51I'm rolling like a freight train.

00:16:52I'm rolling like a freight train.

00:16:53Got some RoboShop potatoes going?

00:16:55Yes.

00:16:56Something like that.

00:16:57Ask, ask, ask.

00:16:58There's a big difference between the team version of TOC and the singular battle mode that

00:17:04you need to be in mentally.

00:17:06When you have a partner, it removes a lot of stress from the situation.

00:17:10Chris, taste these.

00:17:12And it's the holidays.

00:17:13Some people get stressed out during the holidays, but not us.

00:17:17Cool as a cucumber.

00:17:18Okay.

00:17:20Delicious.

00:17:21I'm going to knock out a quick whipped cream.

00:17:24Vanilla make it in there as well?

00:17:25Yep.

00:17:26Vanilla paste.

00:17:27Chris, I hear a timer.

00:17:28Yes.

00:17:30I pull my cakes out of the oven, boom goes the dynamite, my friend.

00:17:35Beautiful.

00:17:36They're buttery, they're crispy on the outside.

00:17:40This man created a miracle.

00:17:42Teams, five minutes to go.

00:17:44It's time to plate up.

00:17:45A little dollop of the super brown whipped potato.

00:17:48I proceed to slice the perfectly cooked beef that goes on top of the potato.

00:17:53That's my boy, that's my boy.

00:17:55When I plate, I want them to be cold, because I know I'm going to be putting the sorbet in

00:17:59there with the brown butter cake.

00:18:01Is this going to die?

00:18:03How does that work?

00:18:04They can hold the whole thing frozen, or you put it separate.

00:18:07I realize I can't add the sorbet to the dish, because by the time it gets to the judges,

00:18:14even if they judge us first, the judging does savory before the sweet.

00:18:17What's that cocoa, baby?

00:18:19And I don't want a polenta cake sitting in a puddle of raspberry coulis.

00:18:25I'm going to put them on the side, and this is meant to be eaten together.

00:18:29Two and a half minutes, two and a half.

00:18:31Kai tafe and croutons done, and they're looking really, really great.

00:18:39I have butter if you want a zest.

00:18:41My favorite part about this time of year is really just to enjoy food with your loved ones.

00:18:48I lay out a mound of the tartare, and I dust with a little bit more cocoa powder, as well

00:18:54as shaving of Parmesan cheese and butter, because the theme is buttery.

00:18:58Hello.

00:18:5940 seconds.

00:19:00I put on layers of pastry cream.

00:19:04I'm topping it with those beautiful fresh raspberries, and adding my raspberry glaze with a powder of hot cocoa mix.

00:19:13I know that we killed it.

00:19:15We literally have every single thing from the randomizer on this plate, and I think that it comes through, through and through.

00:19:23Five, four, three, two, one.

00:19:27Yeah, baby.

00:19:28Yeah, baby.

00:19:29Yeah, baby.

00:19:30Fantastic job, both teams.

00:19:37Well done.

00:19:38Let's bring the judges in.

00:19:40Whew.

00:19:43I feel like if anybody's in pastry, they will appreciate how much work I put into that dish.

00:19:48Yeah.

00:19:49I mean, I burnt her croutons, but it's okay.

00:19:51It's okay.

00:19:52We came back.

00:19:53We came back.

00:19:54I've walked off this stage thinking I clearly won.

00:19:57You never know.

00:19:58I'm proud of what you did.

00:20:00You did a lot of work, man.

00:20:01That was a lot of work in 35 minutes.

00:20:03Oof.

00:20:04Damn.

00:20:07Our TOC judges have been patiently waiting in their trailers for their big moment.

00:20:12Let's meet them.

00:20:13First, we have the celebrated chef and New York Times bestselling author who has opened multiple Michelin star restaurants,

00:20:20the one and only Chef Curtis Stone.

00:20:23Oh, my God.

00:20:27Curtis?

00:20:28I'm nervous.

00:20:29Next up, we have the two-time James Beard Award winner named Best Pastry Chef by Bon Appetit,

00:20:34the one and only Chef Gail Gans.

00:20:37Oh, wow.

00:20:38Oh, my God.

00:20:39She's gonna judge my dessert.

00:20:40Oh, my God.

00:20:41She's incredible.

00:20:42She's a great pastry chef.

00:20:43Yeah.

00:20:44I wanna give her a prettier plate.

00:20:45Yeah.

00:20:46I wanna give her a prettier plate.

00:20:47And next, the James Beard award-winning restaurateur who received a coveted three-star review for the New York Times,

00:20:54Chef Scott Connick.

00:20:56Oh, wow.

00:20:57Scotty Bones.

00:20:58Oh, my boy.

00:20:59As you know, the randomizer is a Scrooge of Christmas.

00:21:06In the savory category, they had to work with the Aya Brown.

00:21:09In sweet, they had raspberries.

00:21:12In the equipment for both dishes, air fryer for style, buttery.

00:21:16And the wild card ingredient is hot cocoa mix.

00:21:19Here to present the first dish is the one and only TOC3 champ herself, Chef Tiffany Faisal.

00:21:26Let's go, Chef.

00:21:28Come on, Tiffany.

00:21:29Judges, I present to you your savory dish.

00:21:32This is tartare of buttery eye round with hot cocoa powder and emulsified brown butter.

00:21:38Bread was basted with cocoa butter-infused ghee and then air-fried to create little croutons.

00:21:45Not to be outdone by the tartare Santas, we have left for you the hot cocoa Napoleon with raspberries.

00:21:51The puff pastry was, you guessed it, air-fried until GBD, then layered with hot cocoa and butter pastry cream.

00:21:59The fresh raspberries were treated to a raspberry glaze and finished with a dusting of hot cocoa powder.

00:22:0635 minutes. Remember, 35 minutes.

00:22:09Overall, all the ingredients favored a sweet dish more than a savory dish.

00:22:14So that being said, I think that the chef who made this tartare really kind of wove a lot of different ingredients inside that tartare in order to make it work.

00:22:22And I think in a lot of ways, this does work pretty well.

00:22:25It's actually craveable.

00:22:27Let's go.

00:22:28The flavor is really good. There's a nice crunch to it as well.

00:22:31It really changes the whole mouthfeel.

00:22:34Because when you eat a tartare, it's raw beef and the eye of round.

00:22:38It's a very lean cut of beef. Works really nicely. I would never have chosen it, but hey, you learn something every day.

00:22:43It's a strange plate of food, but it's quite delicious.

00:22:46Okay, I'll take it. We'll take that straight.

00:22:48I'll take it.

00:22:49Clever use of the beef. It was a great way to cope with the time constraint, but that heat is blowing my palate a bit.

00:22:56That's what we needed. We needed one of those condoms. Sorry, man.

00:22:59At least one.

00:23:00But overall, it was an interesting dish. I'm not sure I tasted the hot cocoa enough.

00:23:06There was so much in the aioli, though, but you can't taste it.

00:23:10Moving on to the dessert.

00:23:12Things to love about it are the puff pastry, of course, very buttery, and then that creaminess of the chocolate pastry cream.

00:23:19It all works very nicely.

00:23:21I feel like the puff pastry didn't get cooked all the way through.

00:23:26I agree that the puff pastry is undercooked.

00:23:28Yes.

00:23:29That being said, the pastry cream itself is wonderful. The usage of the raspberries is delicious.

00:23:34I really like the hot cocoa powder. It kind of acts as that foil, kind of like a powdered sugar would.

00:23:41It's delicious, of course.

00:23:43Okay.

00:23:44Worst things have been said.

00:23:46We're gonna be all right.

00:23:47Yeah, I feel good.

00:23:48All right.

00:23:49Thank you, judges. Your scorecards are in front of you. You are going to be scoring both dishes.

00:23:5450 points available. 25 points will be in taste. 20 points will be in the use of the randomizer. And five points for plating.

00:24:01I'm sorry, the pastry wasn't as crispy. I wanted to stand it up, but I felt like if I'm gonna have a milf wheat, I have to have three layers.

00:24:09I feel like we've got a good shot at this.

00:24:11Oh, dude, I feel good. I'm feeling good.

00:24:13All right, judges, thank you very much. Here to describe the second team's dishes,

00:24:17the one and only wildcard Chef Justin Warner.

00:24:21First, this is a butter basted holiday eye of round. The eye of round was rubbed with coffee, the hot cocoa mix, a little hot paprika.

00:24:31It's accompanied then by potato in two forms. You'll see the air fried sliced version, which was done with butter and Parmesan.

00:24:38And then a super brown butter with potato.

00:24:42Next in the sweet department, you will find a hot cocoa polenta cake.

00:24:46It's accompanied by vanilla panna and charred raspberry sorbetto.

00:24:50The raspberries were cooked in the air fryer to achieve a little char.

00:24:54Of course, you can add that to the chilled bowl with your polenta cake and vanilla panna.

00:25:00Good job, Justin.

00:25:02In the amount of time that our contestants had, there's an enormous amount of work here.

00:25:08The eye of round is normally a tougher cut of meat.

00:25:11And it needs a lot of resting.

00:25:13You get a little bit of chewiness on that. That said, I'm not a gummy shark. I'm not scared of a really flavorful steak. And it is.

00:25:20Excuse me, you know what?

00:25:21I'm not a gummy shark. I've got teeth. I can chew.

00:25:23What's a gummy shark?

00:25:24A shark with no teeth.

00:25:26It's the only shark you're happy to see as a surfer.

00:25:29Gummy shark.

00:25:30Gummy shark with no teeth.

00:25:31Is that just an Australian thing? You don't have gummy sharks here?

00:25:36What's going on?

00:25:37In terms of the butteriness, I mean, you hit it.

00:25:39And it's great.

00:25:40These potatoes here are fantastic.

00:25:42Really rich in flavor.

00:25:43The potatoes under the steak are just a little gummy.

00:25:48I love the exterior rub on the meat.

00:25:51The hot cocoa mix adds a great deal of flavor.

00:25:54Usage of the butter in this dish is really spectacular.

00:25:57Come on. Come on. Come on.

00:25:59There's a lot of color. It actually looks kind of festive.

00:26:02It's kind of holiday-ish.

00:26:03Okay, that was the idea.

00:26:05I also find the beef to be tough.

00:26:08I understand that there was not a lot of time,

00:26:11but I think it would have benefited from a little more searing.

00:26:14Dessert, there's some nice textural contrast going on.

00:26:18That polenta cake has got, you know, a cornmeal crunch to it.

00:26:23I do love the cream on top of the cake,

00:26:25and I find that the raspberry is so acidic

00:26:28and so lacking sweetness.

00:26:31It doesn't belong for me almost. It's too high contrast.

00:26:34Bologna.

00:26:35I like the polenta cake.

00:26:36I think that little nut of butter that's inside there

00:26:38also really added a tremendous amount of moisture,

00:26:40and I like the usage of the cocoa on the exterior as well.

00:26:43This is a hard thing to unpack, all right,

00:26:45because this sorbet here is extremely bright and acidic.

00:26:52It makes you pucker as you eat it.

00:26:54It's meant to be in with the stuff, but not alone, so that's why.

00:26:56This is so buttery that it makes you feel like

00:27:00the holidays just came and gave you a big hug.

00:27:02It's really fantastic.

00:27:04And then you realize why that's so acidic,

00:27:06because they're using it.

00:27:07The chefs that have made this dish want that to cut through this,

00:27:11and it really works.

00:27:13Yes.

00:27:14There's no sugar in it.

00:27:15Thank you very much, judges.

00:27:16Your scorecards are in front of you.

00:27:18I don't even know what's gonna happen.

00:27:20I don't know what's gonna happen.

00:27:21There's a couple of things that we got dinged on,

00:27:23but so did they.

00:27:24Well, the scores are in, Chips.

00:27:26It is?

00:27:27Damn.

00:27:28All right.

00:27:29It's anyone's game.

00:27:30As they say.

00:27:31Yeah.

00:27:32Let's bring our chefs back in.

00:27:34Chef May!

00:27:35Chef Nene!

00:27:36Chef Adam!

00:27:37Chef Christian!

00:27:38Come on back!

00:27:44Well, chefs, nice hard-fought battle.

00:27:47Here we go with the scores.

00:27:49One team scored a 42 out of 50 in savory,

00:27:52a 39 out of 50 in sweet,

00:27:56with the final being 81.

00:28:00The other team scored a 41 out of 50 in savory,

00:28:05a 38 out of 50 in sweet,

00:28:08with the final being 79.

00:28:11The winner of the TOC All-Star Christmas Battle

00:28:16between Team May and Nene

00:28:18and Team Adam and Christian is...

00:28:25May and Nene!

00:28:28Congratulations!

00:28:29Love you, baby.

00:28:30Come on.

00:28:31Come on.

00:28:32I love you.

00:28:38I'm sorry to see you go home,

00:28:40but I hope you have great holidays.

00:28:41Thank you for being here.

00:28:42Love you.

00:28:43Love you, baby.

00:28:45Love you, brother.

00:28:46Love you, baby.

00:28:47We love you!

00:28:56It's tough to swallow.

00:28:57Especially if it's not necessarily...

00:28:58And the bigger, tougher pill to swallow

00:29:01is that we're really having fun

00:29:02and wanted to go on a deep run here,

00:29:04so I'm pretty bummed out.

00:29:06Yeah.

00:29:07The opportunity is always amazing.

00:29:09Two best friends came in,

00:29:11worked collectively together,

00:29:13made fantastic dishes.

00:29:14Congratulations.

00:29:16There you have it!

00:29:25I don't know.

00:29:26We did it, guys.

00:29:27How was that?

00:29:28I liked it.

00:29:29It was great.

00:29:30It was great.

00:29:31Can we always have teams?

00:29:32I think it's nice.

00:29:33I think we communicated enough.

00:29:34Not a lot of talking.

00:29:35It was just a lot of...

00:29:36Oh, when you guys were in there...

00:29:37We were just, like, ESP going on, like...

00:29:39Yeah.

00:29:40We divide and conquer.

00:29:41Are you ready for the next two teams?

00:29:42Yeah!

00:29:43Let's do this!

00:29:45We have our number two seed team,

00:29:47internationally recognized restaurateur,

00:29:49the one and only Chef Marcus Samuelson,

00:29:52and his executive pastry chef, Rachel Sharif.

00:29:55Rachel is definitely our secret weapon.

00:29:58She has the energy.

00:29:59I've been working with Chef Marcus

00:30:01for a little over four months now.

00:30:03When you find someone that is talented and committed,

00:30:05I'm like, you're coming.

00:30:06I can't wait for me and Rachel to come up with great flavors together.

00:30:10Marcus is a culinary icon,

00:30:12and Rachel's pastry skills have earned her a devoted following.

00:30:16They're hoping their time spent creating restaurant dishes

00:30:19will make them a winning combo in the TOC arena.

00:30:23I feel like if Chef needs something for me

00:30:25that's a bit more pastry-forward,

00:30:27I can help him out with that.

00:30:28And if I need help with, like, flavor combinations,

00:30:31then that's all that Chef Marcus is about.

00:30:33The number three seed team

00:30:35features a pair of acclaimed high-end chefs,

00:30:38the one and only Graham Elliott and Giuseppe Trentori.

00:30:41We worked together at Trotters

00:30:42back in the late 90s, early 2000s.

00:30:44Marcus, remember when he came and spent a few days with us?

00:30:47He did, yes.

00:30:48Marcus is so nice and a good dude,

00:30:50but when we've seen him in the kitchen,

00:30:51it's like kicking people out of the way

00:30:53and just chopping and grabbing your pan.

00:30:55So, like, he's coming in on fire.

00:30:57Graham is one of the most respected chefs

00:30:59and judges in the competition world,

00:31:01but Giuseppe has never competed in his life.

00:31:04They are hoping their decade-long friendship

00:31:07will be the deciding factor in this round.

00:31:10The idea is for Giuseppe to focus on the pastry.

00:31:13I'm rocking on savory,

00:31:14but the fact that we know each other,

00:31:16being able to jump by, taste each other's stuff,

00:31:18get an idea of how to plate,

00:31:19and then kind of go back to our worlds and focus, so...

00:31:22It'll be the longest 35 minutes ever.

00:31:24It'll be the shortest 35 minutes ever.

00:31:26Don't fool yourself.

00:31:27I know Giuseppe, and I know Graham.

00:31:30Talk about legend.

00:31:32I kind of like how I don't have

00:31:33too much knowledge of anybody.

00:31:34Yes.

00:31:35Rachel's skill, she focused on pastry.

00:31:38We're gonna do very well.

00:31:40Ready?

00:31:41Let's go.

00:31:42Let's do it!

00:31:43All right, chefs, they're ready for you.

00:31:44Let's go.

00:31:45Let's go.

00:31:46We got this.

00:31:47Let's go.

00:31:48Are you ready to see these chefs fired up tonight?

00:31:53Yes!

00:31:54Let's light this up!

00:31:57Graham Elliott is a three-time James Beard nominee

00:32:01whose namesake Chicago restaurant received two Michelin stars.

00:32:07He has been a judge on both MasterChef and Top Chef,

00:32:12and competed on Iron Chef America and Top Chef MasterChef.

00:32:17Chef Giuseppe Crattori has earned three James Beard nominations,

00:32:20and as an executive chef of Boca,

00:32:22earned a Michelin star four years in a row.

00:32:27Giuseppe has been Graham's friend for two decades,

00:32:30but this is his first time ever in the world.

00:32:34for two decades.

00:32:35But this is his first time ever competing on television.

00:32:39Give it up for Grand Slam and GT!

00:32:43Team Graham and Giuseppe!

00:33:00Giuseppe, first time?

00:33:02First time here.

00:33:03First time cooking on television.

00:33:05On television.

00:33:06In competition.

00:33:07Dude, I'm nervous for you!

00:33:08You are one brave cat.

00:33:09I like to risk it all.

00:33:11Buddy, you are.

00:33:12You are.

00:33:13Gentlemen, good luck.

00:33:14Let's meet their opponents!

00:33:16Chef Marcus Samuelson is the internationally acclaimed restaurateur

00:33:20and eight-time James Beard Award winner.

00:33:23In addition to being one of TOC's most respected judges,

00:33:28he is a CHOP all-star champion and a Top Chef Masters winner.

00:33:33Now, Master Pastry Chef Rachel Sharif worked in multiple Michelin-starred restaurants.

00:33:39She was a rainy finalist for Pastry Chef of the Year in 2025

00:33:44and is also making her very first competition appearance here tonight.

00:33:49Give a big, loud welcome to Team Marcus and Rachel!

00:33:58You probably have one of the biggest reputations.

00:34:15You finally come and compete, which I cannot thank you enough.

00:34:20This, for you, to be the one that is picked

00:34:24out of all the chefs that would die to come work with him.

00:34:28Uh-huh.

00:34:29How does that make you feel?

00:34:30I'm super honored.

00:34:31I still can't believe it's happening.

00:34:32Well, believe it, because we're here, and these two guys are killers!

00:34:36I know. We're here to perform.

00:34:38Chefs, let's take it to the randomizer.

00:34:40Let's go!

00:34:41All right.

00:34:42As you know, the randomizer will determine the mandatory details of both of your dishes.

00:34:52The mandatory savory item for one dish and the mandatory sweet item for the other dish.

00:34:57And the equipment, the style, and the wild card, which is going to apply to both dishes.

00:35:03Here we go. Going for savory.

00:35:12Calamari, turkey, pork, turkey, turkey thigh.

00:35:17In the savory category, gotta be happy with that.

00:35:20Sweet, donju pear.

00:35:22Okay.

00:35:23Equipment, morto and pestle.

00:35:25Style, nutty, and applesauce.

00:35:28It could be worse.

00:35:29I was expecting Grinch Fieri, and we're getting a little more like Santa Guy.

00:35:32Grinch Fieri to Santa Guy, okay.

00:35:34At least I'm back on the Christmas card list.

00:35:36How about this?

00:35:3735 minutes to cook, but I give you two minutes to confer as a team.

00:35:41Start now.

00:35:42I'm doing rice pudding, for sure.

00:35:44I'm going to Portugal.

00:35:46We both come from cultures that are very flavor-forward.

00:35:50Rachel's background with Jamaican-American, for me with Ethiopian.

00:35:54I grew up learning French pastry, so I have influences from everywhere.

00:35:59So when I get an opportunity like this, I'm like, hey, Rachel, you're coming with.

00:36:03Sorbet.

00:36:04Sorbet.

00:36:05I want to go apple.

00:36:06Apple pear sorbet.

00:36:07I'm going to make the crepes, I think.

00:36:08I looked up to you as a culinarian, but then we became friends.

00:36:11And then, you know, we achieved life moments together.

00:36:13Years later, to be able to come here, we're going to just crush it.

00:36:16You're eating the ass in your dish.

00:36:17I know.

00:36:18Good luck.

00:36:19Let's get to it.

00:36:20Three, two, one, and we're going.

00:36:22Good luck, chefs.

00:36:23You're going to see some great cookery tonight.

00:36:26All right, turkey thighs, right?

00:36:31I'm a dark meat guy when it comes to the poultry.

00:36:34It's got the fat.

00:36:35It's got the flavor.

00:36:36Nanju pear.

00:36:37It can be cooked.

00:36:38It can be raw.

00:36:39And pears and crisp.

00:36:40Everybody knows that correlation.

00:36:41Mordo and pestle.

00:36:42I mean, this is a key component in the culinary arsenal.

00:36:46This is going to take some arm work.

00:36:48Nutty is one of those things that could take a lot of interpretation.

00:36:51Really, a big spectrum of opportunity.

00:36:54And applesauce, this is going to work great alongside of the pears,

00:36:57and we'll play really good into the dessert.

00:36:59In my arsenal, we did curry with noodles on the holidays.

00:37:04And warm baking spices, to me, scream Christmas.

00:37:08I know I can make a good rice pudding.

00:37:10I see that we have the pears.

00:37:12I can incorporate this into a sorbet of some sort.

00:37:15It's like a really good combination.

00:37:19Chef Marcus on the grind.

00:37:20Yes, Kathleen on the grind.

00:37:22I do a savory, so once I knew it was turkey and nutty,

00:37:27let's do something with curry,

00:37:29and apple in the curry would really work

00:37:32because it has a sweetener to it.

00:37:34You see the mordo and pasta?

00:37:35We have three over there.

00:37:37How are we making the curry nutty?

00:37:39Tons of nuts.

00:37:40I love mordo and pasta.

00:37:41I use it a lot.

00:37:42You can get layers of both fat and texture.

00:37:47The holidays are different.

00:37:48I know the joy when the next day comes to my family.

00:37:51It's like ripping that turkey meat off and putting the stews,

00:37:54and I was really channeling my family memories of this,

00:37:56and that's something I wanted to share.

00:37:58I'm trying not to stand here too fanboyish watching Marcus,

00:38:02but I am fanboying.

00:38:03Hi, how are you feeling?

00:38:04Hi, good.

00:38:05First time.

00:38:06First time competition.

00:38:07Welcome to the Madness.

00:38:08Welcome to the family.

00:38:09Thank you very much.

00:38:10Awesome.

00:38:11What's the plan, Chef?

00:38:12I'm doing sweet, which is pears.

00:38:13So I'm going to go rice pudding.

00:38:15Okay.

00:38:16Press some pears in the spice mixture for a sorbet.

00:38:19Okay.

00:38:20So we'll see how this goes.

00:38:21Rice pudding isn't holiday forward.

00:38:23Oh, for me, it's super holiday.

00:38:24It's for you?

00:38:25Not for me.

00:38:26That's how different it is.

00:38:27Like holiday, it depends on where you're from.

00:38:29But I'm very familiar with the use of the warm baking spices such as cinnamon, clove, cardamom,

00:38:36allspice, and star anise.

00:38:38My aunt was dining in one of Chef Marcus's restaurants in New York City, and my aunt was

00:38:44like, oh my goodness, my niece is a pastry chef.

00:38:47And so I got a phone call.

00:38:48I was like, there's no way that like the Chef Marcus Samuelson is calling me right now.

00:38:52Oh, my God!

00:38:53As a young person, all you need is a shot, and Rachel has the talent.

00:38:59So I like this compo.

00:39:02Chef, welcome to the dance floor.

00:39:03Hi, how are you?

00:39:04Perfect.

00:39:05And you?

00:39:06Oh, lovely.

00:39:07Pear was for sweets, so I think I'm going to make crepes.

00:39:10Okay.

00:39:11I grew up in a very poor family, and holiday for us, my mom is like, I have eggs, flour,

00:39:16a little mascarpone.

00:39:17She'll try to make crepes.

00:39:18So the crepes dish for me, my twist, and what my mom used to make during the holidays.

00:39:23Giuseppe, how you doing?

00:39:24Do you really want to know?

00:39:27I'm going to do savory, and you know, turkey thighs are great.

00:39:29It's kind of like a chicken on steroids.

00:39:31Not a lot that you can do with those parts in such a short amount of time.

00:39:35So you need to apply the right cooking process to it.

00:39:38Talk to me, Chef.

00:39:39What's on the menu?

00:39:40Going with turkey schnitzel.

00:39:41I'm going to pound it thin.

00:39:42I'm going to add walnuts to the crust for the nutty flavor.

00:39:44And then the apple sauce, I will do the veal jus reduction with some sage and then whip

00:39:49that into it.

00:39:50Oh, I love that.

00:39:51I think that'll be nice, right?

00:39:52It's kind of holiday flavor.

00:39:53Nothing too loco.

00:39:54Walnuts, to me, scream holiday time.

00:40:01So grinding that, putting it into the breading, was kind of one of those easy, let's do it

00:40:07type of things.

00:40:08This is a great call for texture, too.

00:40:10Giuseppe, six minutes left.

00:40:12Well, shut up.

00:40:13That's not funny.

00:40:14Okay, let's go.

00:40:15Come on.

00:40:16Push, push.

00:40:17That limb is not funny.

00:40:18Okay, the fry station is set.

00:40:20Christmas time of 1998.

00:40:23That's when I first met Giuseppe, so...

00:40:25We met a couple of times.

00:40:26A couple of times.

00:40:27I'm not sure.

00:40:28I'm not sure.

00:40:29I'm not sure.

00:40:30I'm not sure.

00:40:31I'm not sure.

00:40:32It's better.

00:40:33I'm not sure.

00:40:34I'm not sure.

00:40:35I'm not sure.

00:40:36I'm not sure.

00:40:37I'm not sure.

00:40:38That's when I first met Giuseppe.

00:40:40We met at Charlie Trotter, we worked there, and we're still friends to this day.

00:40:43And as we all know, in a restaurant, one year, it's like a dog year.

00:40:47So I've known you for about 100 years.

00:40:50Marcus Hamilton, we've known each other for years.

00:40:53We have a similar pedigree.

00:40:55We've both judged for a long time.

00:40:56To throw all that to the side and get back in the kitchen,

00:40:59and then to have our culinary partners' first-time television competition,

00:41:04you've never seen a better, more equal match-up.

00:41:07I love challenge, and it's, like, one of the biggest challenges

00:41:09to win this competition.

00:41:12Woo! Come on, y'all!

00:41:14All right, team, 20 minutes.

00:41:17What's next, chef?

00:41:18I'm going to make mascarpone cream.

00:41:20It's rich, luxurious, but, like, what am I doing with a pear?

00:41:24I was thinking about the flavor and daisoo pear.

00:41:26It's very delicate, so I use them inside the crepes and raw on top.

00:41:34Around holidays and Christmas and, you know, Thanksgiving,

00:41:37you need that vegetable, greenery component.

00:41:40So, I grab some Brussels sprouts.

00:41:43Applesauce in the jus?

00:41:44Yeah, so add-a-sauce, veal jus, ginger, some sage.

00:41:48And also, the applesauce was very tart.

00:41:50Yeah.

00:41:50It was perfect for, like, savory and sweet.

00:41:52That's why I just warm it up with a little lamb and juice

00:41:55and pumpkin spice.

00:41:57Delicious.

00:41:58What's the plan with this, chef?

00:41:59Make, like, a version of drage.

00:42:01Well, what's drage, then?

00:42:03It's a frickin' nut with sugar, caramelized sugar.

00:42:05Oh, it just sounds fancier.

00:42:07What sort of nut?

00:42:08Hazelnut.

00:42:08And then, kind of smash them in there so the sugar go with the nuts together.

00:42:13Give it a little nutty flavor.

00:42:15A little texture to this dish.

00:42:17I incorporate the applesauce into my pear juice spice mixture to give it body and to also

00:42:28help stabilize, prevent that, like, icy consistency.

00:42:31Applesauce, it's shelf-stable, so the stabilizers that she needs for a sorbet are already in the

00:42:35applesauce.

00:42:36Good.

00:42:36I didn't think about that.

00:42:37Wild smart.

00:42:37I didn't think about that.

00:42:39Feel good, chef?

00:42:40I feel good, man.

00:42:40We're having fun, me and Rachel.

00:42:42It's good.

00:42:43It's probably two billion people in the world eating curry on holidays.

00:42:47They just might not live in America.

00:42:49I was not born here, and I want to share how we look at the holidays.

00:42:53The holidays in my household, it's like, maybe we drank too much until the night before.

00:42:56You have a little bit of a hungover.

00:42:58You are gathering.

00:42:59Making this dish together, it's fun.

00:43:01And curry with noodles is a great hangover cure.

00:43:06Teams, 10 minutes, 10 to go.

00:43:08How are we looking on this dessert over here?

00:43:13Dessert looks like the mise en place is ready to go.

00:43:16I think this is a smart play in that it's pretty shelf-stable.

00:43:19So what we're seeing is Chef Giuseppe moving back to help Chef Graham be a second set of

00:43:23hands.

00:43:23For the sauce, you want to put them on the side?

00:43:25Yeah.

00:43:26To have someone not only taking care of pastry, but to be able to jump in and help, it's not

00:43:31Giuseppe and Graham, it's like Graham-seppe.

00:43:34You know you love that one.

00:43:35That was good.

00:43:35Come on, come on.

00:43:37Turkey's done.

00:43:39Hash is done.

00:43:39You got that.

00:43:40I'm going to get plates.

00:43:43Chef Giuseppe, you have to compete.

00:43:46You've got to be able to sit on both sides of this.

00:43:48And this is fun.

00:43:50The holidays, I'm here with Rachel.

00:43:53I'm going to enjoy every second of it.

00:43:55Last minute, I decided to get the nutty component done.

00:43:59Pecans impart an amazing nutty flavor when you toast them.

00:44:03How much do you have left, Rachel?

00:44:05I'm just going to can do these nuts, then we have to plate.

00:44:07Three minutes, three to go.

00:44:09So, put like apple puree on the bottom of the plate, slice the crepes, put one piece on each

00:44:15puree.

00:44:16I put some julienne pear on top, dust it with the hazelnut.

00:44:19The crepe itself is almost like the Christmas present wrapping, and then you have the actual

00:44:24gift inside.

00:44:25What's in there?

00:44:26What is it?

00:44:27Oh, pescabon.

00:44:28And you get it, and it's like double present, so I was psyched about that.

00:44:32First thing down is the hash with the Brussels sprout, the chestnut, the pear, a little pancetta,

00:44:37then the buttermilk fried turkey.

00:44:40When you're in the kitchen battlefield, you learn about the people that you can rely on.

00:44:45Boom.

00:44:46What else?

00:44:47Something to garnish the top of those pickled pears.

00:44:49Got it.

00:44:50And to see that over decades now, and share that heart, spirit, as well as palate, it's

00:44:55very rewarding.

00:44:56Huh?

00:44:57Nothing else?

00:44:58All right.

00:45:00I mean, we are going with soulful cooking curry with noodles.

00:45:08I put my broccoli rubs on that, and then I took it back.

00:45:12One minute.

00:45:14First was my warm rice pudding topping on top of the rice pudding, and then cold pear,

00:45:20apple sorbet.

00:45:21Rachel did a fantastic job.

00:45:23For me, one of the biggest privileges in this part of my career is to work with younger

00:45:27than me, talented people that have different narratives, and Rachel is one of them.

00:45:32I appreciate that a lot.

00:45:34One, four, three, two, one.

00:45:38That's it.

00:45:43All right, chefs, great performance by all of you, and to the new chefs, congratulations.

00:45:50You just cut your teeth in one of the most difficult competitions ever.

00:45:53Awesome job.

00:45:54Good job.

00:45:55Awesome job.

00:45:56We're going to send you back to your trailers, and let's bring out the judges.

00:46:00Great job.

00:46:01Woo.

00:46:02She did it.

00:46:03She did it.

00:46:04She did it.

00:46:05She did it.

00:46:06She did it.

00:46:07Cooking together for so long, it's like an extension of each other.

00:46:08You know, same mind, same palate, but the biggest is the same heart and soul and what

00:46:14we do.

00:46:15So you can almost just be blindfolded like a dance partner and be able to do, do, do.

00:46:19You got that.

00:46:20You do.

00:46:21Okay, how are we looking?

00:46:22I think we both brought flavor in a short amount of time.

00:46:23Oh, yeah.

00:46:24Right?

00:46:25You feel good?

00:46:26Absolutely.

00:46:27Yeah, I feel good.

00:46:28I mean, I have no idea what they did.

00:46:29I don't know.

00:46:30I saw some plates, and I was like, whoo.

00:46:31Yeah.

00:46:32Yeah.

00:46:33All right, let's welcome back our judges, Chef Curtis Stone, Chef Gail Gann, and Chef

00:46:38Scott Conner.

00:46:39Curtis is a great guy.

00:46:40Curtis is amazing.

00:46:41He's traveled.

00:46:42He's been all over the world.

00:46:43He understands flavor from all over.

00:46:44I grew up watching Gail.

00:46:45That's so crazy.

00:46:46Dang, I worked with Gail back at True when I was 21 years old.

00:46:56Scott doesn't know it that I'm here, but Scott is one of my best friends in the world.

00:47:01Well, judges, the randomizer served up turkey thigh, donju pear, morto and pestle had to

00:47:07be the piece of equipment.

00:47:09Style, nutty, and the wild card ingredient, again in both dishes, was applesauce.

00:47:14Justin?

00:47:15Judges, your savory course first.

00:47:17This is buttermilk fried turkey thigh with a walnut crust.

00:47:22Now, those walnuts were crushed by the mortar and pestle.

00:47:25But you'll also find another nutty element in that Brussels hash with chestnuts and an apple

00:47:31jus.

00:47:32Onto the sweet dish, we have crepes with mascarpone, pear, and hazelnuts.

00:47:38The hazelnuts were crushed by the mortar and pestle.

00:47:41First of all, I've never met a cutlet that I don't love.

00:47:44This is just delicious, and I think it's spectacular.

00:47:47Really great caramelization on that chestnut Brussels sprout move.

00:47:50I like that the sauce was on the side.

00:47:52I think it's a very thoughtful, kind of elegant touch.

00:47:55This is just good cooking.

00:47:57Absolutely love this turkey thigh.

00:47:59Thighs, in general, have a nice amount of fat, so everything's tender.

00:48:04Thank you, Gail.

00:48:05Yeah!

00:48:06I love all the color.

00:48:07It's really festive and fresh.

00:48:09If I had to criticize one little thing, it could use a little more salt.

00:48:16I don't put all my salt on the top.

00:48:17I love the Brussels.

00:48:18It really brings it to life around the holiday time.

00:48:20I don't really get the apple sauce very much.

00:48:22It's simple cooking, but it's very delicious.

00:48:24Let's move on to the dessert.

00:48:26Loving the textures.

00:48:27I've got some crunch from the hazelnuts.

00:48:29It seems like they might have been draged a bit, so I get, like, a little sugar crunch, too.

00:48:34I think it pairs perfectly.

00:48:37I do wish there was a little more of that cream, only because it's so delicious I want more.

00:48:42I think the crepe is a great idea.

00:48:44I wish there were just a little bit more color on that crepe, just to develop that flavor just a touch.

00:48:49A good crepe is your color.

00:48:50I mean, if I'm going to be really particular...

00:48:52Don't get defensive.

00:48:54I like the usage of the pear, particularly that kind of doubling down on that applesauce.

00:48:58If I'm going to be really particular, they might be a little thick.

00:49:02I have to disagree with my friend Scott.

00:49:04I mean, my crepe is perfectly thin.

00:49:07So I don't know what you're eating over there, Scott, but this crepe to me.

00:49:09Yeah.

00:49:12Crepes are not easy to make in a short amount of time,

00:49:14because if you try and pour that crepe batter immediately in,

00:49:17it's going to create a bit of a tough crepe.

00:49:19These aren't. These are really delicate and great holiday feel.

00:49:22Simple but still refined. Impressed.

00:49:24Awesome. Thank you very much, judges.

00:49:26Two score cards in front of you. We're going to be scoring the savory and sweet individually.

00:49:3050 points available for each dish.

00:49:3225 points are going to go to taste,

00:49:3520 points for the use of the randomizer,

00:49:37and five points for plating.

00:49:38Couldn't have gone better. Like, again, for me.

00:49:41If they get the deliciousness, we have a very high chance they don't get that.

00:49:46I have faith that we're strong in flavors.

00:49:49All right, champ. Give us the rundown on the second team's dish.

00:49:53Judges, you have your morning after nutty curry.

00:49:58The ground turkey was treated to a mortar and pestle roasted peanuts,

00:50:02made into a curry and enhanced with a cauliflower and applesauce puree.

00:50:06The curry was then adored with crispy turkey.

00:50:10So on the sweet side, we have spiced rice pudding.

00:50:12The mortar and pestle was used to ground a spice mix to marinate the Danjou pears.

00:50:17The applesauce was also used as a stabilizer for the sorbet.

00:50:20Pecans found themselves into the mortar and pestle.

00:50:23Yes.

00:50:24For the noodle dish, I just love that I keep getting more and more flavors.

00:50:28And more and more textures, too.

00:50:30Oh, okay.

00:50:31Tastes nutty.

00:50:32Very happy with this dish.

00:50:34I have a little of a conundrum here.

00:50:36I like the usage of the spices inside this a lot.

00:50:39I think it's expert navigation of a lot of different flavors and layers.

00:50:43But adding the broccoli rabe feels disjointed.

00:50:46I'm not loving that idea that I'm eating leftovers, quite frankly.

00:50:50I actually thought Scott would love that kind of Southeast Asian take.

00:50:55Yeah, that's right.

00:50:56Can I have your leftovers? Is that what that means?

00:50:58Gail!

00:51:04Point Gail!

00:51:05No.

00:51:06No.

00:51:11Enjoy.

00:51:12At first glance, for me, it doesn't read holiday.

00:51:16But, hey, we celebrate the holidays in so many different ways in this wonderful country,

00:51:20and I love that.

00:51:21Really creative use of the turkey.

00:51:23I think it's cool that they've cut it into bite-sized pieces and deep-fried them.

00:51:27Yes.

00:51:28Thank you for understanding.

00:51:29Gail's still eating.

00:51:30Yeah, I mean, they're all eating.

00:51:31I really do enjoy that peanutty flavor here.

00:51:34I think it's pretty on point.

00:51:35Now let's move on to the dessert.

00:51:37I don't know if you guys know this, but the rice pudding is warm.

00:51:40Which is kind of fun when you've got a frozen element and a hot rice pudding.

00:51:45Not sure I pick up a lot of pear flavor in it.

00:51:48So I wish I could have gotten a little more hint that there was pear in there as well.

00:51:53Okay.

00:51:54Now the dessert, I'm having a different experience with it.

00:51:56I really love the spices used inside here.

00:51:58I love the textures.

00:51:59I love the creaminess of the rice pudding and the juxtaposition with the candied pecans.

00:52:04Beautiful.

00:52:05Pear sorbet is lovely with the rice pudding because the extreme cold and the extreme warm,

00:52:11those two things sort of melt together and it's wonderful.

00:52:13The caramelized pecans give a real holiday feel.

00:52:16It's a very interesting combination.

00:52:18I never would have made a sorbet.

00:52:20I would have diced up some pears and put it on top.

00:52:22We're just going to leave it up tonight.

00:52:24Yeah.

00:52:25You did a great job.

00:52:26That's all we can do.

00:52:27Great job, chef.

00:52:28You did a great job.

00:52:29I think that it was a really even judging.

00:52:31And that we did our best and we achieved what we wanted.

00:52:33We did.

00:52:34We had a great time.

00:52:35Exactly.

00:52:36Judging cards are in front of you.

00:52:37I was literally shocked that Scott didn't enjoy it.

00:52:41I stand by your dish.

00:52:42Of course.

00:52:43All right, chefs.

00:52:44Scores are in.

00:52:45Ready for you.

00:52:46Let's see what happens.

00:52:47It's time to bring the chefs back in.

00:52:49Are you ready?

00:52:50Let's bring in Chef Marcus, Chef Rachel, Chef Graham, Chef Giuseppe.

00:52:59Really high scores.

00:53:02One team scores 43 out of 50.

00:53:05In Savory, 44 out of 50.

00:53:08In Sweet, for a score of 87, the other team scores a 42 out of 50.

00:53:15In Savory, 42 out of 50.

00:53:18In Sweet.

00:53:19Oh my God.

00:53:20With the final being 84.

00:53:22And just so you know, thus far in the tournament, these scores are the highest combined scores of any round of competition.

00:53:30Well done.

00:53:31So, in the battle between Chef Marcus and Chef Rachel versus Chef Graham and Chef Giuseppe, the winner is...

00:53:44Graham and Giuseppe!

00:53:48Congratulations.

00:53:49Good job.

00:53:50Good job.

00:53:52You two cooked your butts off.

00:53:55That was a dish that would win on any given Sunday.

00:53:58And today, I'm sorry that it's not your time, but what an honor.

00:54:03Great job.

00:54:04Great job.

00:54:05Great job.

00:54:06We both had a great time.

00:54:07I just wish that we would have another chance to prove ourselves, but it's okay.

00:54:21I'll be back.

00:54:22We'll be back.

00:54:23Yeah.

00:54:24Is this what you expected of your friend?

00:54:25Yeah.

00:54:26I mean, above and beyond.

00:54:27If you have any partners, we can close your eye and kind of know this one's over here.

00:54:30You guys dance?

00:54:31Oh, yeah.

00:54:32Come on.

00:54:33I don't.

00:54:34Well done.

00:54:35Give it up!

00:54:36Chef Graham and Chef Giuseppe, we'll see you soon.

00:54:40Adios, gentlemen.

00:54:41Woo!

00:54:42Woo!

00:54:43Eight meals?

00:54:44Amazing.

00:54:45I don't even know what to say.

00:54:46I'm pretty surprised to win, to be honest.

00:54:48Crepes had to have been incredible.

00:54:50Good job.

00:54:51Are you ready to meet the final contenders?

00:54:54But let's do this.

00:54:56We have our number two seed team, rock star restaurateurs, Chefs Michael and Brian Altagio.

00:55:03Now, these mega-talented culinary brothers famously competed against each other in the

00:55:09Top Chef finale, and have since teamed up to open celebrated restaurants, but guess

00:55:15what?

00:55:16Have never competed in a big tournament until now.

00:55:19I mean, it's only natural that we would be cooking with each other, you know, in this

00:55:23competition.

00:55:24This is a holiday.

00:55:25This is about family.

00:55:26I think if anyone's nervous about Brian and I being on a team, you know, we're nervous

00:55:30about that pressure of other people being nervous, because now we have to deliver on

00:55:34that.

00:55:35Their opponents, the number three seed.

00:55:37After you, m'lady.

00:55:39Shop legend, Sarah Bradley, and Food Network star, Chef Damaris Phillips.

00:55:44They've both won major championships, but still have something to prove.

00:55:48They're counting on their shared Kentucky pride to carry them to victory.

00:55:53We're Kentucky.

00:55:54Your social media is fabulous.

00:55:56That's how I first met Sarah.

00:55:57I would follow her and leave notes.

00:55:59I also love that, like, you're so in your wheelhouse.

00:56:02Like, don't put me in the pastry wheelhouse.

00:56:04That's how I feel about savory cooking.

00:56:05I think when we're in this kitchen, it's going to be like when we're at the restaurant.

00:56:09There's a lot of communication.

00:56:10It's, uh, how are you doing on this?

00:56:12How much longer on that?

00:56:13Can I help you with this?

00:56:14And I, there's going to be a lot of back and forth, but also checking in on each other,

00:56:18checking each other's work.

00:56:19Uh, we're not, we don't micromanage each other.

00:56:22We micro support each other.

00:56:23It feels right that we're doing this all together.

00:56:33That was a good one.

00:56:34Let's go.

00:56:36Are you ready to see four chefs a-fighting?

00:56:41Then let's light this up!

00:56:48Sarah Bradley worked in Michelin-starred restaurants in New York and Chicago before returning to

00:56:54Kentucky to open her own James Beard-nominated restaurant, Freight House.

00:56:59She is a premier shop legend, a two-time Top Chef runner-up.

00:57:06And earlier this year, she went all the way to the final battle in her very first appearance on TOC.

00:57:14Her teammate, Damaris Phillips, is an in-demand judge and host in the world of most sweet and savory cooking.

00:57:23And she has won over $130,000 in culinary competitions.

00:57:31Give a big Kentucky holler for the Duchess of Paducah and the mouth of the South, Team Sarah and Damaris!

00:57:53I was expecting a little more dancing.

00:57:56We were gonna square dance.

00:57:57Well, let's get serious because your opponents are every bit serious.

00:58:02He is one of the titans on Bobby's Triple Threat and the winner of season six of Top Chef.

00:58:13Chef Michael Votaggio earned a Michelin-star and James Beard Award nods as an executive chef.

00:58:19Chef Brian Votaggio is a two-time James Beard nominee who has opened over a dozen restaurants.

00:58:28He is a three-time Top Chef finalist.

00:58:33Give it up for our number two seed, Chefs Brian and Michael Votaggio!

00:58:40I like their workout box.

00:58:50Are we gonna divide this between savory and sweet?

00:58:54That's up to your homie over there, the old randomizey.

00:58:57The great thing is, is the randomizer has been serving up fantastic offerings.

00:59:03So, without further ado, the Queens of Kentucky and the Votaggio brothers, let's take it to the randomizer!

00:59:10On this way!

00:59:17Should I blow it a kiss? I don't know what to do. I'm nervous.

00:59:20Little huggy-hug.

00:59:21I can't do that.

00:59:23The randomizer will determine the mandatory details of both of your dishes.

00:59:28The mandatory savory items for one dish, the mandatory sweet item for the other dish,

00:59:34and then the equipment, the style, and the wild card must be used in both dishes.

00:59:40Let's get after it. Going for savory!

00:59:42Here it goes.

00:59:43It really gets those going, y'all. It whoops them around there.

00:59:57In the savory category, pork, galler, ling, pork, pork tenderloin, en-sweet, pomegranate, see?

01:00:06Spiralizer, creamy, and candied citron.

01:00:13Yeah, bro. We can do this.

01:00:15I'm gonna give you 35 minutes.

01:00:16But I'm gonna give you two minutes to confer with one another before I start the clock.

01:00:21Okay.

01:00:23So, I'm gonna do pork tenderloin with a loggy.

01:00:25They were like, who are you gonna bring? And I was like, Tamaris.

01:00:27There's like, an unspoken understanding about the food that is most important to us.

01:00:33Obviously, pork tenderloin, creamy, and spiralizer.

01:00:37We are brothers. The story used to be Brian and I against each other,

01:00:40and now it's Brian and I against everyone else.

01:00:43I mean, I think you could cream some greens, too.

01:00:45Cream some greens.

01:00:46Okay, yeah.

01:00:47Candied citron, curd.

01:00:49Also, a coconut sorbet.

01:00:50So, they're double for some.

01:00:51Three, two, one, 35 minutes starts now. Good luck, Chef.

01:00:56Michael and Brian, what I'm gonna give you for Christmas is a big ol' fat lose.

01:01:02You're the first or last.

01:01:04I'm already sweating.

01:01:08Chef, when you have a plan, I have a pen.

01:01:10I have this savory pork tenderloin.

01:01:12So, I'm gonna do sweet potato latkes, pork tenderloin.

01:01:15I'm gonna serve it with a creamy citron creme fraiche.

01:01:19And I'm gonna make a little apple butter.

01:01:21Okay.

01:01:22The key for the pork tenderloin is to get a really nice char on the outside

01:01:25and then go straight to the oven so it has plenty of time to rest.

01:01:28Samara.

01:01:29What's up, girl?

01:01:30What's the plan, baby?

01:01:31So, I'm making a mayonnaise chocolate cake for sweet with that candied citron and pomegranate.

01:01:36You're making cake?

01:01:37Yeah.

01:01:38Listen, I don't know if it can be done.

01:01:41I think it can.

01:01:42We're gonna do a candied citron curd that's gonna go into the layers, doing a pomegranate sauce.

01:01:47Wait, you're layering?

01:01:48I'm layering.

01:01:49Okay, cookie.

01:01:50Girl, I know, I know, I know, I know, I know, I know, I know.

01:01:54The holidays are four cakes for me and I will feel devastated if I don't do what I'm best at.

01:02:02I am very good at cakes.

01:02:03And mayonnaise cake is a creamy cake.

01:02:05I don't have the sweet skills like you do.

01:02:07Well, I don't have the savory skills like you do.

01:02:09That's just 100% the truth.

01:02:11And I think that's why this team is gonna be so strong.

01:02:15Also, the holidays are about comfort, where sometimes southern food and Kentucky food is overlooked.

01:02:22This is the time of year when we shot.

01:02:25I gotta get my cakes in.

01:02:27You need pan spray?

01:02:28I got you here.

01:02:29To do a layer cake, you have to bake your cake and it has to be chilled in order to build.

01:02:36Everybody's working with purpose.

01:02:39I mean, nobody is missing a meat right now.

01:02:41It is just firing away.

01:02:44What's the plan with this, chef?

01:02:46I'm gonna smoke some butter.

01:02:47Woo-hoo!

01:02:49We're smoking.

01:02:50On the savory side, I'm going to do barbecue pork tenderloin,

01:02:53creamy braised greens, and smoked sweet potato puree with spiralized sweet potato.

01:02:58Pork tenderloin, one of my faves.

01:03:01Quick cooking, super lean, it's a great marinating meat.

01:03:05I think I just got a signed pastry.

01:03:08Brian grabbed the pork, so I guess I'm making dessert.

01:03:11With pomegranate.

01:03:12This randomizer, to me, influences a dish that's sort of southern in barbecue.

01:03:17I know that that's a lane that Brian really likes to cook in.

01:03:20I'm gonna take one for the team this round.

01:03:22This is my dessert.

01:03:23Curd?

01:03:24Yeah.

01:03:25I'm making pomegranate curd with citron lemon pudding and whipped candied citron coconut cream.

01:03:31It's creamy, no?

01:03:33I think that's one of the ingredients, right?

01:03:35Creamy, yes, yes.

01:03:36Required in the style department.

01:03:37Why Brian and I work so well together is because we are brothers.

01:03:41We operate our restaurants together.

01:03:42Oftentimes, when we're writing menus, I'll think of this crazy dish, and all I have to do is say it.

01:03:48And then Brian just puts it together, and there it is.

01:03:50Chef, that's your palm juice?

01:03:51Yep.

01:03:52Palm juice, gelatin, butter, eggs, some lemon in there, too, for some more acid,

01:03:58because, you know, pomegranate doesn't have that much acid in it.

01:04:01Once I pour it onto the tray, it's pretty hot.

01:04:03I'm gonna throw it into the blast chiller, and hopefully the blast chiller will get this down to temp.

01:04:08I'm looking for this to be set and creamy.

01:04:14Making latkes.

01:04:15Making latkes.

01:04:16Great use of the, of the spiralizer.

01:04:19That's Sarah Bradley always thinking.

01:04:21What a fierce competitor, I'm telling you.

01:04:23You know, latkes are quintessential Hanukkah.

01:04:26They are fried potatoes.

01:04:28And they're so yummy.

01:04:29Okay, I want to speak to all the Jews at home.

01:04:31Use sweet potatoes for your latkes.

01:04:33You don't ever have to worry about the inside oxidizing.

01:04:37Now that my cakes are in the oven, it's time for me to start my pomegranate sauce.

01:04:41I'm taking the whole pomegranate with a little bit of sugar and some vinegar.

01:04:45You see pomegranate all the time in the holidays.

01:04:48What's the plan with the shrimp?

01:04:49I'm going to build a sauce with that.

01:04:50I want to make sure that I'm using the pork tenderloin in two different ways.

01:04:51I'm using the pork fat, the roast that, to actually start the sauce, to reinforce the

01:05:05pork flavor into the dish.

01:05:07When we started opening our restaurants, we started taking a few holidays off because

01:05:13we were in charge.

01:05:14Now, when we do have the opportunity to stay home and cook with our family, we're doing

01:05:18that together.

01:05:19But I will say that sibling rivalry that you all love, it happens when we're at home in

01:05:23the kitchen cooking together.

01:05:24It does.

01:05:25That part does happen.

01:05:27The citron is the fruit.

01:05:28It's kind of the granddaddy that created all other citruses.

01:05:31Almost no juice inside.

01:05:32The pulp is dry.

01:05:34To actually eat it, you would candy the rind.

01:05:37Sweetening my coconut with candied citron, coconut cream.

01:05:41People that make foams and fail in competition just, they don't make foams.

01:05:45They just get these ideas in their head like, today's the day I'm going to make foam.

01:05:48I've spent a lot of time formulating recipes so that I never find myself in that situation.

01:05:52Now see this coconut cream, a creamy element, be hit with the nitrous.

01:05:56Now that's been stabilized with a little bit of gelatin.

01:05:59I think providing it's cool enough, that should set up pretty nice.

01:06:02You're doing a beautiful job.

01:06:03Thank you so much.

01:06:04You really are killing it, Sarah.

01:06:05And she's making apple butter.

01:06:06Mm-hmm.

01:06:07It's really traditional to serve latkes with sour cream and apples.

01:06:08Put a little citron in my apple butter.

01:06:09It's this Eastern European Ashkenazi thing.

01:06:10You guys cook together a lot?

01:06:11No.

01:06:12No.

01:06:13But we're Kentucky girls and we met each other and we fell in love.

01:06:28It's time to start on that curd.

01:06:30This is an opportunity for me to use a spiralizer and also to use a candied citron.

01:06:35Candied citron is that part of a fruitcake that you just don't want.

01:06:39So I'm going to add in an actual spiralized lemon to my curd.

01:06:44Typically with curds, you have to cool them down for them to have the right texture.

01:06:49I don't have time for that.

01:06:51And so if I put the candied citron into my curd, the candied parts of that are going to act as like pectiles.

01:06:58And it's going to thicken this up.

01:07:00It's the first time in TOC history that they are celebrating sweets.

01:07:05And I've always wanted to compete at this caliber.

01:07:09I am much better at sweets.

01:07:11I don't want to leave here thinking that I left anything in my gas tank.

01:07:16I don't want to leave here.

01:07:17I don't want to leave here.

01:07:18Teams, you have 20 minutes.

01:07:1920 minutes to be plated sweet and savory.

01:07:2220 minutes.

01:07:23Brian, you good?

01:07:26Yep, I'm good.

01:07:27You know, normally during the holidays, I love to have a pot of braising greens, let them cook for hours.

01:07:31Here, I'm using the candied citron and heavy cream.

01:07:35Mascarpone, Chef?

01:07:36Yeah, just to make it a little bit creamier.

01:07:38You good, Brian?

01:07:39Yeah.

01:07:40Sure?

01:07:41Yes.

01:07:42I'm making a candied citron syrup.

01:07:45This is an opportunity for me to take this wild card ingredient and turn it into something creamy and double down on the randomizer.

01:07:53Candied citron, Joe.

01:07:55Anything you're seeing so far?

01:07:57Yeah, some smart moves.

01:07:59I think we're going to see a double utilization of sweet potatoes.

01:08:01Some of them have been placed in the pot there.

01:08:03I think that second one reserved is probably going to end up in the spiralizer.

01:08:07I use this basket, right?

01:08:09You good?

01:08:10Yeah, I'm good.

01:08:11I just want to get these in.

01:08:12I don't know where spiralizer is going to play in Voltaggio of the West Kitchen.

01:08:15I'm spiralizing beets because beets have a lot of natural sugar in them.

01:08:20All the components that I'm making are creamy.

01:08:22The beets will sort of add some texture.

01:08:24Powdered sugar can sort of be like a snow over top of the beets.

01:08:28Let it snow.

01:08:29Let it snow.

01:08:30Let it snow.

01:08:33I'm going to make this dill cream.

01:08:35I'm going to use creme fraiche.

01:08:36I'm going to use a lot of nut.

01:08:37A lot of, like, dairy fat.

01:08:38It's going to make the dish really creamy.

01:08:40And it's going to go perfect with this really bright apple citron salad.

01:08:44We're watching Chef Sarah, like she always does, use those randomizer requirements over

01:08:50and over again.

01:08:51So we have the spiralized sweet potato and the latte.

01:08:53We also have spiralized apple salad.

01:08:55Very smart stuff.

01:08:56Are you making a cream cheese frosting?

01:08:58Yes.

01:08:59Cold cream cheese, granulated sugar, heavy cream, vanilla.

01:09:04It whips up in like two minutes.

01:09:07And it is creamy.

01:09:08I'm cooking the randomizer with my holiday traditions.

01:09:12I just don't know that I've nailed the spiralizer.

01:09:16I've grabbed a huge bar of dark chocolate and I'm shaving that chocolate down,

01:09:21which I'm going to place on the top of my cake.

01:09:25Layer cake.

01:09:26Which means bakey, coolie, layer, frosty.

01:09:29Putting together, cutting, serving.

01:09:31At this point, I don't know if the cakes are going to cool in time.

01:09:34And if they don't, I guess I'm going to have to pivot, but I just don't want to.

01:09:38Anytime you put a cake in the oven, you have literally all of your eggs in one basket.

01:09:43Your final five minutes, five minutes to go.

01:09:46I'm just going to get off this hot sheet tray.

01:09:48Okay.

01:09:49I'm a little nervous about getting these cakes.

01:09:51We got to start cutting them.

01:09:53I'm not cutting them yet, Sarah.

01:09:54We got to go.

01:09:55We have five minutes.

01:09:56I know, I know.

01:09:57Hey, it will be, it will be, it will be okay.

01:09:58It'll be time.

01:09:59I get the latkes down.

01:10:01I do a little dollop of my apple butter, a little dollop of my dill cream.

01:10:06Put that pork tenderloin over on the side.

01:10:09Two beautiful slices.

01:10:10Finishing this pork loin with a little olive oil.

01:10:13Honig is all about the oil.

01:10:15And a really nice apple sauce.

01:10:18I'm going to intentionally build my dish so that my pork tenderloin can rest.

01:10:22First I grab the greens, and then grab the sweet potato puree, half moon spoonful.

01:10:26Then I'm going back to the pork tenderloin.

01:10:28I'm finishing with the sauce.

01:10:31Sarah's putting my pomegranate sauce down on the plate, and then we're cutting out the cakes

01:10:36and placing them on top of that sauce.

01:10:38You want to build on them?

01:10:39Yeah.

01:10:40Oh yeah, you got it.

01:10:41I got it.

01:10:42Do it.

01:10:43All right, so I'm sorry I ever questioned you.

01:10:46Three minutes.

01:10:47Three to go.

01:10:48Can you feel the adrenaline, everyone?

01:10:51Right?

01:10:52I put my cream into a zipper bag, and I make a well and fill that up with the lemon curd.

01:10:58Another layer of cake goes on top of that.

01:11:00And then I'm topping with another layer of my cheesecake icing.

01:11:04I'm like so proud to be on your team.

01:11:06Everybody can hear this.

01:11:07It's Christmas, y'all.

01:11:09Right?

01:11:10It's Christmas.

01:11:11Ninety seconds to go.

01:11:14That ain't good.

01:11:17I'm grabbing my curd to start plating, and it is still liquid.

01:11:22In this moment, I feel like I'm not only am I letting my teammate down, I'm letting my literal brother down right now.

01:11:27I'm going to have to make some real tough decisions.

01:11:30First, I put down the citron puree.

01:11:32Next, I am grabbing my curd, which is at 25% set.

01:11:38The only thing I can think of is place my dishes into a pan and pour liquid nitrogen all over it, and let the nitrogen be the freezer to finish my dish.

01:11:46And then I'm aerating this coconut cream so that the judge can crack through and get all the different layers.

01:11:5215 seconds.

01:11:53Put the beets on top.

01:11:54Yep.

01:11:55Win or lose, do or die, it's going to come down to whether or not this thing sets up before it lands in front of the judge.

01:12:03I am praying for a holiday miracle.

01:12:05Five, four, three, two, one.

01:12:10Stop working.

01:12:18Fantastic final battle.

01:12:19Thank you so much.

01:12:22Awesome.

01:12:23That's how we wrap things up tonight.

01:12:26If that doesn't go well, that's on me.

01:12:28You did great that round.

01:12:29It stands on the top of the TOC arena and screams, I'm Hanukkah dish with pork.

01:12:35That's what I was going for.

01:12:36Really?

01:12:37Yes.

01:12:38I love that you're like, it screams I'm Hanukkah with pork.

01:12:41With pork and dairy.

01:12:42I mean, that's that Kentucky humor right there.

01:12:44All right, ladies and gentlemen, for one final visit, let's welcome back our judges, Chef Curtis Stone.

01:12:49Chef Gail Gand.

01:12:53Gail Gand.

01:12:54Gail's won James Beard Awards for pastry.

01:12:56I mean, Gail's a legend.

01:12:57And Chef Scott Conant.

01:12:59If Scott says bad things about my food, I'm going to be heartbroken.

01:13:02He's very smart when it comes to judging food.

01:13:06The final battle of the evening really turned out to be a doozy.

01:13:10The randomizer served up some pork tenderloin, pomegranate.

01:13:14Both dishes had to utilize the spiralizer.

01:13:17The style was creamy in the savory and the sweet.

01:13:21And then the wild card ingredient.

01:13:23Yes, a little candied citron.

01:13:25Chef Tiffany, please describe the first team's dish.

01:13:28I think it's about time we lit the menorah.

01:13:30We have import tenderloin with latkes.

01:13:33The spiralizer was used to create our sweet potato latkes.

01:13:37With the latkes, you have two creamy sauces.

01:13:40The first is a five spice and candied citron apple butter.

01:13:44The second is a creamy, fresh dill sauce.

01:13:47Finally, you have a spiralized apple and herb salad with candied citron vinaigrette.

01:13:53May I point your direction towards the creamy dark chocolate mayo cake.

01:13:57The mayonnaise was used to create a creamier texture.

01:14:00On top of the cake and in the middle, you will notice a creamy cheese frosting.

01:14:05In addition to that, there is a dollop on the inside of candied citron and spiralized lemon curd.

01:14:11What? How would that work?

01:14:14The chef spiralized the lemon and used the candied citron to make their lemon curd.

01:14:19Great job, Damaris.

01:14:20Finally, you have a pomegranate sauce and a little bit of candied citron on the top.

01:14:29One thing to say to the chef that made the pork, mazel tov. It's delicious.

01:14:33Wow.

01:14:34Come on, girl.

01:14:36That is my man. Stop.

01:14:38I wish every Seder meal was like this.

01:14:40I like the brightness, acidic, beautiful flavor, texture of that candied apple salad.

01:14:45The apple butter is delicious.

01:14:47I love the usage of this candied citron inside there.

01:14:50I love the creamy aspects with that dill sauce as well.

01:14:53It's a traditional garnish for latkes, applesauce, sour cream.

01:14:57And they're harking to tradition.

01:15:00Get it, Gail, Gail.

01:15:01Obviously, they really utilized the spiralizer.

01:15:05It's not an easy thing to necessarily work in.

01:15:07They did it perfectly.

01:15:09Part of the latkes, apple salad.

01:15:12And I kind of love it with pork because it's kind of naughty as a joke.

01:15:17If I had to criticize anything, I think it would just be the fact that creamy is not the overall focus.

01:15:24It's not with every bite.

01:15:26How do you make pork tenderloin creamy?

01:15:28It's not easy to cook a pork tenderloin, right?

01:15:30It's easy to dry it out.

01:15:32This is cooked to absolute perfection.

01:15:34You get that nice crust on the outside.

01:15:39Creamy is something we're looking for.

01:15:41And this would lend itself so nicely to a cream sauce.

01:15:44But the flavors are all great.

01:15:46Everything individually is seasoned really well.

01:15:48It's an impressive plate of food.

01:15:50The dessert.

01:15:51Everything is light.

01:15:53And they did use the spiralizer.

01:15:56But I don't see, like, a big focus.

01:15:58But she used it twice.

01:16:00It really is this lovely mouthful.

01:16:02You get a little pop of texture from the pomegranates.

01:16:06And then the curd.

01:16:07I agree with you, Gail.

01:16:08I think the spiralizer is missing here.

01:16:10And I think there could have been maybe a bit more creativity.

01:16:13I use it two times.

01:16:15But I tell you what, it's good eating.

01:16:17Every chocolate cake should be a mayonnaise-based chocolate cake.

01:16:22Wow.

01:16:23It's delicious.

01:16:24And you talk about hitting the brief with the creaminess.

01:16:26That is absolutely spectacular.

01:16:28Love the brightness of that pomegranate as well.

01:16:31And identifying the balance with the acidity.

01:16:33I thought I was going to say, but.

01:16:35I got no notes on this.

01:16:37Like, this is just good, simple, straightforward cooking.

01:16:44Can you hear us over here?

01:16:46Yes!

01:16:47Yes!

01:16:49They deserve it.

01:16:50I mean, they did.

01:16:51They did really smart stuff.

01:16:52Yeah.

01:16:53Well done, chef.

01:16:56Uh, could you please both get up off the floor?

01:17:02Okay, good.

01:17:04All right, judges.

01:17:05Two scorecards in front of you.

01:17:06As you know, for each dish, 25 points in taste,

01:17:0920 points in the use of the randomizer,

01:17:11and five points in plating.

01:17:12There were some negatives, but we got to wait to see.

01:17:15What they say about the brothers.

01:17:18Maybe in this case, the randomizer could save us.

01:17:21But I have to admit that I feel like Damaris definitely made a better dessert.

01:17:24I just hope that your pork dish is high enough to outweigh the fact that I bombed that dessert, bro.

01:17:34And judges here to present the final dish of the evening, the wild card, Justin Warner.

01:17:40Before you, you're going to find the savory dish, barbecue pork tenderloin with creamy braised greens, citron,

01:17:46and then a hickory butter and sweet potato puree.

01:17:49The spiralizer is used in the form of some crispy sweet potatoes.

01:17:53The scraps left over from the portioning were used to craft the jus,

01:17:57which also featured some of the candied citron.

01:18:00And then in terms of creamy elements, we have the use of heavy cream, the mascarpone,

01:18:04and then that hickory smoked butter, which was used both in the sweet potato puree

01:18:08and to cook the pork tenderloin.

01:18:10You'll find that candied citron in the sauce and in the greens.

01:18:14Now on to the sweets.

01:18:16Here we have pomegranate curd with candied citron pudding and then a candied citron coconut cream.

01:18:22This is all crowned with spiralized sugared beets.

01:18:26In terms of creamy components, you have the curd and then the coconut cream.

01:18:31That candied citron you're going to find in a syrup on the bottom of the plate

01:18:35and then also in the coconut cream.

01:18:37This pork tenderloin is cooked just as well as the last team cooked their pork tenderloin.

01:18:42As well. Yours is the standard.

01:18:45It's flawless. Beautifully seasoned as well.

01:18:48The puree is silky smooth.

01:18:50It has a really lovely creamy sauce.

01:18:53It has a lovely unctuous mouthfeel.

01:18:55I really love that first pork dish and I equally love this pork dish as well.

01:18:59That sauce is adding a lot to the pork.

01:19:01It's also adding a lot to that Swiss chard mixture as well.

01:19:04And the sweet potato.

01:19:05Okay, Scott.

01:19:06This pork dish is gorgeous.

01:19:09It is prepared so well and it's such a sophisticated dish.

01:19:15I'm going to kiss you.

01:19:16All right, kiss me.

01:19:17I think that sweet potato puree is a little bit more.

01:19:19The sweet potato puree is ethereal.

01:19:21I love the contrast with the spiralized sweet potato.

01:19:24So you see it in two forms.

01:19:26I do find the sauce over salted.

01:19:29Oh.

01:19:30Moving on to the dessert.

01:19:31Very creative.

01:19:32You've got to get that temperature correct.

01:19:34I poured liquid nitrogen on it and I prayed.

01:19:37Beats give a lovely earthiness.

01:19:39Boo.

01:19:40From a textural perspective, it's nicely frozen, kind of like a semi-fredo texture to a certain extent.

01:19:46Really good flavor.

01:19:47This is good cooking.

01:19:49They didn't bake anything.

01:19:50Huh.

01:19:51Good cooking.

01:19:52And it's great to see around the holiday time.

01:19:54That's what you want to experience around the holidays.

01:19:56Tell me the tradition that they've got from coconut, beet, almond.

01:20:03Girl, I cannot.

01:20:04No, I kind of love the different creamy textures and flavors and the acid you're picking up from some from the pomegranate as well.

01:20:12Not enough focus on the citron.

01:20:15Could have used a little texture and that could have been the place to grab that.

01:20:18Judges, thank you very much.

01:20:19The scorecards for the final judging tonight.

01:20:21You know what cake I make every single, every single Christmas?

01:20:25Chocolate mayo cake.

01:20:27It is one of my family's favorite cakes.

01:20:31I can't even believe now that it escaped me to not make a jus.

01:20:36I know that there's the creaminess was brought through and the components that I added to the dish.

01:20:40This was close.

01:20:41I think it's gonna be close.

01:20:43The holidays is about hugging your people and cooking together and that's what we did.

01:20:49Get them up.

01:20:50All right, let's go check it out.

01:20:51Woo!

01:20:52All right, chefs.

01:20:53The scores are in.

01:20:54All right.

01:20:55Let's go.

01:20:59All right, ladies and gentlemen, the judges have spoken.

01:21:01We've tallied the scores and let's bring our chefs back in.

01:21:04Chef Sarah.

01:21:05Chef Damaris.

01:21:08Chef Michael.

01:21:09Chef Brian.

01:21:10We have a two-point difference.

01:21:18One team scored a 40 out of 50 in savory and a 40 out of 50 in sweet for a score of 80.

01:21:32Second team scored a 42 in savory and also a 40 in sweet for a score of 82.

01:21:42In the battle between team Michael and Brian versus team Sarah and Damaris is...

01:21:52Chef Michael and Brian.

01:21:54Good job, y'all.

01:21:55Good job, y'all.

01:21:56Good job, y'all.

01:21:57Good job.

01:21:58Congratulations, y'all.

01:22:01Good job.

01:22:02We'll get them next time, y'all.

01:22:03We'll get them next time.

01:22:04You guys worked your butts off.

01:22:05I think that it was a very valiant effort and I don't look at this as a loss as much as I think they'd take a win.

01:22:14Yeah.

01:22:15Ladies and gentlemen, give it up for the Queens of Kentucky.

01:22:24Well, shucks.

01:22:25It's okay.

01:22:26Oh, I'm fine.

01:22:27We cooked beautifully and I feel like we cooked holiday food.

01:22:34It was such a joy and a delight to cook with you.

01:22:37I couldn't be more proud to be somebody's teammate.

01:22:39Job well done.

01:22:40All right, gentlemen, let's take a look.

01:22:42Michael and Brian now going up against TOC champ Mei Lin and Nini Nguyen.

01:22:49Those two together, uh...

01:22:50Silent but deadly.

01:22:51Yeah.

01:22:52Yeah.

01:22:53Congratulations.

01:22:54Well done, gentlemen.

01:22:55Well done.

01:22:56Give it up.

01:22:57Both of the East, both of the West.

01:22:59Michael and Brian will cause you.

01:23:02That was a holiday miracle.

01:23:03Yeah, it was.

01:23:04A little stressful.

01:23:05A little tense at the last few seconds.

01:23:06I knew Brian's dish was solid.

01:23:07Is there any sort of strategy kind of going into the next rounds?

01:23:08Are you guys splitting up the dishes?

01:23:09We're both comfortable in the pastry and in the savory kitchen.

01:23:10So for us, I think it's going to be dictated by the randomizer.

01:23:25We're up against Mei Lin and Nini in the next round, which they're fierce competitors.

01:23:30So, six teams have scored their first TOC team victories.

01:23:34Keeping their holiday hopes alive for a green Christmas.

01:23:38Join us next time for the last of the first round battles.

01:23:41We good, baby!

01:23:42That will decide which teams take the last two spots in the quarterfinals.

01:23:46Ultimately, one team will go dashing all the way to a $100,000 holiday.

01:23:52Pa-rum-pa-pum.

01:23:53Bam!

01:23:54Yeah!

01:23:55Here on Tournament of Champions All-Star Christmas.

01:23:58See you next week!

01:23:59Adios!

01:24:00Yeah!

01:24:01Yeah!

01:24:02Yeah!

Tournament of Champions All-Star Christmas S01E02 -

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