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00:00:0032 de los más celebrados chefs en el mundo de la T.O.C.
00:00:04en los superduos para hacer los mejores dulces y sabrosos.
00:00:09¿Cómo te sientes?
00:00:10Te sientes awesome.
00:00:11¡Merry Christmas, ya filthy animals!
00:00:13En un epic team versus team holiday tournament.
00:00:16¡Yeah!
00:00:18¡Oh!
00:00:20La vez, seis teams went a la vez, pero solo tres moved on.
00:00:26¡Mayones!
00:00:27¡Gran and Giuseppe!
00:00:30¡Chef Michael O'Brien!
00:00:33And tonight, T.O.C. titan Britt Rossigno
00:00:36and Chicago chef Jonathan Sawyer
00:00:38Teamwork makes the dream work, baby, let's go.
00:00:40Battle T.O.C. six finalists, chef Leigh Ann Wong
00:00:43and pastry master chef, Zach Young.
00:00:46¡Let's go!
00:00:49And in the main event, two-time T.O.C. champ Monique Shohan
00:00:53and Iron Chef Stephanie Izard
00:00:55take on Culinary Beast, Chef Kevin Lee and Chef Dale Tallday.
00:00:59We good, baby!
00:01:00When we win this competition,
00:01:02we're gonna have the biggest dance party to celebrate later.
00:01:04Which team will jingle all the way to the title?
00:01:07The trophy, big bucks for charity,
00:01:09and thanks to Carnival Cruise Line, the $100,000 grand prize.
00:01:13Woo-hoo!
00:01:15This is Tournament of Champions.
00:01:17How do you look?
00:01:18I always look fabulous.
00:01:19All-Star Christmas.
00:01:20Harum-pum-pum-pum-pum!
00:01:32Welcome to night three of our jam-packed T.O.C. Christmas Tournament.
00:01:36First up, we have our number two seed team.
00:01:39That is Chef Britt Resigno and Chef Jonathan Sawyer.
00:01:42Age before beauty.
00:01:44A little bit of both.
00:01:45The two chefs have an incredible bond.
00:01:48Let's get you on a nice leg.
00:01:49Thank you.
00:01:50It all began here at T.O.C.
00:01:52We met on season four of T.O.C.
00:01:54We were just like, okay, we're gonna be best friends, right?
00:01:57Yeah.
00:01:58And he married my wife and I.
00:02:00Yeah, I was the officiant.
00:02:02We cook all the time together.
00:02:04When you talk about a relationship and whether it's culinary or otherwise, trust is a huge part of that.
00:02:10Yep.
00:02:11I'm gonna lean sweet and he's gonna lean savory.
00:02:13My passion since I was a kid has always been pastry.
00:02:16And I know any meat that he cooks, it's gonna be absolutely spectacular.
00:02:21He is so good with meat and fabrication and grilling.
00:02:25Teamwork makes the dream work, baby, let's go.
00:02:27Their opponent's the number three seed team.
00:02:30Chef Leanne Wong and acclaimed pastry chef, Zach Young.
00:02:33This is us.
00:02:34Yes.
00:02:35Both are highly regarded in the food world and they spent a lot of time cooking together over their 25-year friendship.
00:02:41This is when I dog sat for him.
00:02:43I stayed at his apartment by the Empire State Building.
00:02:46We bonded over bacon and chocolate.
00:02:48Leanne, I think, took me aside and was like, we need to be friends.
00:02:51Bacon and chocolate, what?
00:02:52When I think of holidays, I also think of Leanne because we spent so many of the early New York holidays together.
00:02:56We just threw these crazy dinner parties.
00:02:58This feels like an extension.
00:03:00This is Zach's first time in TOC, but I'm not worried.
00:03:03Like, I feel like I've kind of broken the mold for pastry chefs in these competitions.
00:03:07The pastry technique is in my back pocket.
00:03:10Like, that's my advantage.
00:03:12Chefs, they're ready for you.
00:03:13Let's get it.
00:03:15Are you ready for the first Christmas cook-off of the night?
00:03:27Oh, let's let it go!
00:03:32Chef Leon Wong has worked with Jean-Georges Marcus Samuelsson before opening her own Cocoa Head Cafes in Hawaii and Japan.
00:03:42She received a James Beard nod for Best Chef Northwest and Pacific 2023.
00:03:49And her teammate, Chef Zach Young, is an executive pastry chef who has worked with Thomas Keller and Alex Guarnaschelli.
00:03:57Ladies and gentlemen, give it up for Mama Wong and the sweet assassin, Team Leanne and Zach!
00:04:13Did you make your own team t-shirts?
00:04:15We made one for you, too.
00:04:16And you made one for me?
00:04:17Yes.
00:04:18How did you meet?
00:04:19We met when I was at the French Culinary Institute.
00:04:22If Mama Wong gets to pick anybody she wants to work with, I think you're the real deal.
00:04:27I'm just a very simple man who makes very simple, simple, non-complicated things.
00:04:32Like pie-cake-in.
00:04:34You make something called a pie-cake-in?
00:04:36The turducken of dessert.
00:04:37Love the name pie-cake-in.
00:04:39Next level.
00:04:40You're gonna need to go next level with who you're going against.
00:04:46Britt Bersigno is the co-owner and executive chef of Fiamma, a four-diamond Italian restaurant in Sun Valley, Idaho.
00:04:56Now, Chef Jonathan Sawyer was awarded Best New Restaurant by Bon Appetit and Esquire and the James Beard Award for Best Chef Great Lakes in 2017.
00:05:07Put your hands together for the angry Italian and the bearded baller team, Britt and Jonathan!
00:05:30We're going to battle, but we're having huggy time.
00:05:33Do you want one?
00:05:34No.
00:05:35Good luck!
00:05:36Good luck!
00:05:37Good luck!
00:05:38Good luck!
00:05:39Good luck!
00:05:40Good luck!
00:05:41We got you!
00:05:42When did this brother-sister combination take place?
00:05:46Season four.
00:05:47We made eyes across the bar.
00:05:50Shame on all of you!
00:05:53Santa's watching!
00:05:54And I just kind of looked at her and I was like, you want to be friends?
00:05:57Yup.
00:05:58This is a step-brothers level relationship, trust me.
00:06:01Yeah.
00:06:02We even finished each other's.
00:06:03Sandwiches.
00:06:04And this is why this is going to be a super battle to kick tonight off.
00:06:07It's time to take it to the randomizer right this way, Chef.
00:06:09Woo!
00:06:16The randomizer will determine the mandatory details of both of your dishes.
00:06:21Now, the savory ingredient is for one dish.
00:06:24The sweet item is for the sweet dish.
00:06:26However, the equipment, the style, and the wild card are for both dishes.
00:06:31Sometimes the selections are holly jolly, and other times it's just a resting Grinch face.
00:06:36Let's do this.
00:06:37Going after savory.
00:06:38Oh, boy.
00:06:39In the savory category, calamari tubes and tentacles for sweet, cranberries, stand mixer, the style tonight is boozy, and the wild card ingredient is dried figs.
00:06:51Wow.
00:06:52I've been giving all the chefs this first round 35 minutes, but you know what?
00:07:08I'm going to give you two extra minutes to confer right now.
00:07:12Good luck.
00:07:13I think that we have to go cranberries in both dish.
00:07:16Yeah.
00:07:17I mean, Christmas is stressful, so why not just do TOC during it as well?
00:07:22Vodka sauce.
00:07:23Boozy and vodka is a no-brainer.
00:07:25Stuff the squid.
00:07:26And then I'll do it like a red wine fig sauce.
00:07:28This is my entry into the Tournament of Champions arena.
00:07:32Luckily, I am with the heavy hitter.
00:07:35Trust me, she's punched me before.
00:07:37Cranberry upside-down cake.
00:07:39Make whipped cream.
00:07:40Lucy.
00:07:41Keep it super simple.
00:07:42That'll work?
00:07:43Love it.
00:07:4435 minutes.
00:07:45Starts now.
00:07:46Go get them.
00:07:4735 minutes for a savory and a sweet dish.
00:07:52This is going to be a battle.
00:07:54Calamari tubes and tentacles are the two main edible parts of the squid.
00:07:58Great texture, but usually get cooked together.
00:08:01I think that this is going to be a really creative protein for them to start working with.
00:08:05Cranberries, you can't think of the holidays and not think about them.
00:08:08Sauces, drinks, desserts, you name it.
00:08:11We can use a stand mixer to mix.
00:08:13We can use the attachments to do meat grinding, to make pasta.
00:08:17Boozy.
00:08:18This can be applied in so many different ways.
00:08:20And then dried figs.
00:08:21These are in all different cultures of food.
00:08:23And that is Christmas.
00:08:26Hi.
00:08:27Calamari does not say Merry Christmas to me.
00:08:30Santa doesn't want calamari.
00:08:32Oh, yay, mom.
00:08:33Calamari.
00:08:34Come on along.
00:08:35Hi.
00:08:36What's the plan looking like?
00:08:37We're going to do an anduya and fig stuffed calamari.
00:08:41I'm going to do like a nice cognac red wine fig sauce to go with it.
00:08:45It'll have acid.
00:08:47It'll have that savoriness to balance out the sweetness of the figs.
00:08:51Perfect.
00:08:52I am definitely here to hold up my end of the bargain with the savory.
00:08:55And Zach is entirely going to be the knight in shining armor with pastry.
00:09:01How do you feel, Zach?
00:09:02Pretty good.
00:09:03Do you have an idea of what you're making?
00:09:05The driving force is the sweet ingredient.
00:09:07Cranberry.
00:09:08Making that the star.
00:09:10Like a cranberry upside down cake and cranberry chocolate.
00:09:13A little like boozy mousse.
00:09:15I start with my cake batter.
00:09:16Brown sugar, eggs, softened butter, almond liqueur.
00:09:22We love booze.
00:09:23We love booze.
00:09:24The stand mixer for me is a friend and an enemy here because it'd be much faster for me to do all of this by hand.
00:09:30Add the cranberry mixture, add the cake, throw it in the oven.
00:09:37Baking slash making sweets in the competition in the same timeframe as savory chefs get is really, really hard.
00:09:46And I find it fun.
00:09:49I should talk to my therapist about that.
00:09:51Check, are you going sweet or savory?
00:09:53Sweet.
00:09:54All right.
00:09:55Wait, so who's shopping for who here?
00:09:56Our plan for savory and sweet is a little bit of tag team.
00:09:57He leans a little savory.
00:09:58I lean a little sweet.
00:09:59This is tough, right?
00:10:00Dried figs is not something I'm super excited about.
00:10:01I mean, they're so sweet.
00:10:02There's a textural component that you also have to think about.
00:10:03There's going to have to be a lot of thought and a lot of process to really make these things make sense.
00:10:08You guys are cooking already?
00:10:09I haven't even said anything.
00:10:10I'm going to braise out that tentacle, get it nice and tender for savory.
00:10:15I think cubes and tentacles fit right into our narrative.
00:10:16And are we going bolognese over there?
00:10:17I see some pasta sheets here.
00:10:18We might see some sort of vodka sauce.
00:10:19There you go, vodka sauce.
00:10:20Ding, ding, ding.
00:10:21Pasta is an apple pie.
00:10:22This is the best thing.
00:10:23I love you.
00:10:24I love this thing.
00:10:25I love it.
00:10:26I love it.
00:10:27I love it.
00:10:28I love it.
00:10:29I love it.
00:10:30I love it.
00:10:31I love it.
00:10:32I love it.
00:10:33I love it.
00:10:34I love it.
00:10:35I love it.
00:10:36I love it.
00:10:37I love it.
00:10:38I love it.
00:10:40Un saludo, un saludo, un saludo, un saludo, un saludo.
00:11:10Un saludo, un saludo, un saludo, un saludo.
00:11:41What's the plan with the tentacles, Chef?
00:11:43We're just gonna saute the tentacles very lightly.
00:11:48Are we grinding into the soap cranberries?
00:11:51Yep.
00:11:51Putting figs in there as well?
00:11:52Yes.
00:11:53And tentacles.
00:11:54All that through the grinder.
00:11:56Savory chefs, by the way, ride stand mixers hard.
00:11:59Like, they are abusive towards stand mixers.
00:12:02This is a public service announcement.
00:12:04Come on, let's go
00:12:08Pipe filling into my tubes
00:12:13And it's calamari and calamari
00:12:15Smart chef
00:12:17You just have to be really careful on the grill
00:12:18Because the tubes can bust when they're stuffed
00:12:20And then braising in her liquid
00:12:22What was it braised in?
00:12:24Pork, cognac and red wine
00:12:26With a little bit of veal sauce
00:12:28Are you a big fan of freeze dried cranberries?
00:12:31You know, I'm a big fan of freeze dried fruit period
00:12:35You know, it's an easy way to add flavor
00:12:37Without adding moisture
00:12:38It makes a great powder
00:12:39Cranberries, I think, are a beacon of the season
00:12:42Like, when you start seeing cranberries
00:12:43You're like, yes, it's the holidays
00:12:45However, incredibly tart
00:12:47Cranberry likes friends
00:12:49Chef, what's the plan with the white chocolate?
00:12:51I'm going to add the freeze dried cranberry powder to it
00:12:54I know I can quickly temper some white chocolate
00:12:56Real pastry chef moves
00:12:58Look at this
00:12:59Woo!
00:13:00Woo!
00:13:01Woo!
00:13:02Woo!
00:13:03Woo!
00:13:04Woo!
00:13:05Chef, I'm grinding figs
00:13:07Okay
00:13:07I need to get these figs done
00:13:09Sawyer needs some dried figs for his sauce
00:13:12And I also need it for my caramel
00:13:14So I'm just going to bang it out
00:13:16The teamwork is, again, next to none
00:13:18We're going to put a lot through that stand mixer
00:13:21And it's going to start with the grinder
00:13:22Yeah, we want the figs to bring some sweetness to it
00:13:25The thing that I love about using the grinder
00:13:27Is also you're cutting down the time that you need to saute
00:13:30Hey, is three garlics enough?
00:13:32No
00:13:33No
00:13:33No, okay
00:13:34Hell no
00:13:35I think it's a pretty exciting move to use tentacles
00:13:37It's a grind to kind of simulate the meat in a bolognese
00:13:40So it's kind of like the dark meat of the squid
00:13:42As opposed to the tube or mantle
00:13:44It's where you hang the stockings with care
00:13:46Grinding cephalopods and shellfish is something I've always done
00:13:52Or a pasta sauce
00:13:53It's a great technique for you to use
00:13:55So I'm starting with my figs
00:13:57Then I add all of my vegetables
00:14:00Lastly, I'm adding in the calamari tentacles
00:14:03Oh, it smells awesome
00:14:05How much vodka makes it boozy?
00:14:07Half bottle?
00:14:08Nothing says boozy like someone who used to be boozy
00:14:12Formerly boozy here
00:14:14Quarter bottle?
00:14:16Call it a quarter
00:14:16I think that looks good
00:14:17Lord knows I know how to cook with booze
00:14:21Yeah, baby
00:14:23I haven't had a drink in 39 months
00:14:28And I'm pretty proud about it
00:14:29This is just another opportunity for me to prove
00:14:31That I'm a better person I've ever been before
00:14:32I love it
00:14:33Figs and cranberries
00:14:37Figs and cranberry
00:14:37A little sweetness, yeah?
00:14:39Okay, here, open your mouth
00:14:40I'm not going to add any more salt yet
00:14:42So good
00:14:44All right, teams
00:14:45You got 20 minutes
00:14:4620 minutes to be plated
00:14:48Savory and sweet
00:14:49I'm going to start getting my fig sauce going
00:14:53I mean, it's supposed to be boozy
00:14:56Essentially, I want, like, layers of alcohol
00:14:59Red wine fig sauce
00:15:00So it's a very, kind of, like, Mediterranean feel
00:15:04Love that
00:15:05Boozy as anything
00:15:06Yeah, this is the mostarda
00:15:09Yeah
00:15:09Mostarda is kind of like a sweet, sour condiment
00:15:12And figs traditionally appear in mostarda
00:15:16Rum, sugar, cranberry, mustard
00:15:19Mustarda is also a code word for, like, whatever's in the pantry
00:15:24Just has to have a little mustard
00:15:26Great with upside-down cranberry
00:15:28Great with upside-down
00:15:29That old recipe
00:15:31I remember my grandmother used to make that
00:15:34What do you need?
00:15:35Is there another cutting board?
00:15:37Yes, right behind you
00:15:38It's literally, like...
00:15:39Perch-up
00:15:40Microplane?
00:15:43Uh, up top, up top
00:15:44Behind
00:15:45And this poor guy, like, doesn't know where anything is
00:15:50Did you get more piping bags, Lee?
00:15:52Did I get more what?
00:15:52Piping bags?
00:15:53Uh, no
00:15:54They're over in the corner
00:15:55On the pastry shelf
00:15:58Chef, we're on the clock here
00:15:59Well, stressed is dessert spelled backwards
00:16:02That is actually true
00:16:04Oh, gosh
00:16:0717 minutes, guys
00:16:0917
00:16:09You're gonna cut noodles out of the lasagna sheets, Jeff
00:16:12I think we are
00:16:12Like tagliatelle?
00:16:14Thinner
00:16:14I like it
00:16:15I'm gonna run it through the pasta sheeter
00:16:19Checking another box on sand mixer
00:16:21And we wanna slice them about the exact same thickness
00:16:25As we're gonna slice those calamari tubes
00:16:27To make those two shapes really congruent
00:16:29So that way their textures can sort of complement each other
00:16:32Love it
00:16:33I'm Italian
00:16:34Christmas Eve is our biggest day
00:16:36Seven fish dinner
00:16:37I do it every year with my dad's side of the family
00:16:40Bourbon in the cranberry fig sauce
00:16:44Because it's the holidays, baby
00:16:46We gotta make this thing boozy
00:16:47Oh, yeah
00:16:50Brown sugar
00:16:53Caramel
00:16:54Mo' butter, mo' better
00:16:56Sawyer
00:17:01She's bad and boozy, baby
00:17:03Bad and boozy
00:17:04Seasoning pasta water
00:17:06Please
00:17:07Done
00:17:07Hands in every single pot
00:17:09He's doing one thing, I'm doing another
00:17:12Except for the tube's gonna get cooked in the vodka sauce
00:17:14Yes
00:17:15I've sliced those calamari tubes the same exact thickness as the pasta
00:17:20Check that pasta, yeah
00:17:22It's in the sauce
00:17:22In the sauce, let's go
00:17:24I really gotta make sure I focus on the second usage of the tentacles
00:17:30Which is gonna be a crispy fried garnish on top
00:17:32Nothing says Christmas like the gift of the TOC title
00:17:36I think weaning together would just mean the absolute world to me
00:17:41Since it's the holidays, we have even more surprises under the tree
00:17:46Including a special golden gift for the team with the highest score in the first round
00:17:52Right now the score to beat is 87
00:17:54Ten minutes, chef
00:17:55Ten minutes hurt
00:17:56All right, chef
00:17:57It's a lot of movement
00:17:59It feels like being at my house during the holidays and everyone's fighting
00:18:02But I think they've got it under control
00:18:04We've cooked together many, many times
00:18:07But like trying to figure out who's going where and where everything's going
00:18:11And then having two mixers side by side, it's a difficult dance
00:18:15I'm making a whipped cream
00:18:17A lot going on right now
00:18:19Sorry
00:18:20I'm good
00:18:21Um, move anything, I'm just flipping
00:18:24So I decide to make this kind of quick mousse
00:18:27I add a little bit of balsamic vinegar and almond liqueur
00:18:31And a little bit more rum to really jack it up
00:18:35I love this man and I'm just so happy to be with him and cooking by his side
00:18:41It's really nice to spend time together
00:18:44But you know what's nicer?
00:18:46Winning
00:18:46Winning
00:18:47Four and a half minutes and you must be plated
00:18:51Cakes are out
00:18:52They are finally done
00:18:54Cakes spring back when I tap them
00:18:57They're nice and boinky
00:18:58Hot, hot, hot behind
00:19:00Boinky is a technical pastry term, by the way
00:19:03Flip them out onto the plates
00:19:06Doing the mostarda
00:19:07Onto the warm cranberry cakes
00:19:09Amaretto mousse
00:19:11Break the cranberry chocolate
00:19:13Throw some on top of the mousse
00:19:16Throw some on top of the cake
00:19:18I take my calamari, line them up three on the plate
00:19:22And I spoon my fig sauce around my salad
00:19:25It's gonna go right on top of my squid
00:19:28Two minutes, two to go
00:19:32I am gonna start plating my dessert
00:19:34Red on green, babe, that's so holiday
00:19:36I put my three dollops, different sizes of the cheesecake mixture
00:19:41I'm putting my cranberries throughout, making sure that there's a lot of whole berries
00:19:45I'm putting all of my crunchies
00:19:47And then I wanna garnish everything and anoint it with that beautiful fig caramel bourbon sauce
00:19:53It's the holidays
00:19:54If there's ever an excuse to indulge in your sweet tooth, it's right now
00:19:58And I think the great thing about our team is that we're taking turns, making sure it all lands to the plate
00:20:03Right, put the utensils up there, put the pasta up there, you start to twirl
00:20:06It's time for me to go oregano, fresh herbs, calamari bits, over the top
00:20:11One more dusting of that bread crumb
00:20:13We're garnishing each other's plates
00:20:15This is the dream team, baby
00:20:16Five, four, three, two, one
00:20:21That's it, we're done!
00:20:22Back to your trailers, and the Santa judges are gonna show up and do their magic
00:20:31Thank you very much
00:20:32Good luck
00:20:32That was a cook
00:20:36Man, I'm feeling crazy
00:20:39That was hard
00:20:40That was brutal
00:20:43Thank you, ladies and gentlemen
00:20:45Our judges have been patiently waiting in their trailer, signing Christmas cards
00:20:48And I really do hope I'm gonna get one this year
00:20:50Let's beat them
00:20:52Give me someone Italian
00:20:53First, the winner of the James Beard Awards for Rising Star Chef and Outstanding Pastry Chef
00:20:59Now, you may have seen her appearance as herself on The Bear
00:21:02No!
00:21:03The one and only Chef Christina Tosi
00:21:05Let's go!
00:21:11James Beard Award-winning Chef and Emmy Award-winning Culinary Host
00:21:15Famed for her Latin flavors
00:21:17Oh, this is a spicy one
00:21:19The one and only Chef Michelle Bernstein
00:21:22She's gonna love the pasta
00:21:29And finally, Michelin-starred restaurateur, esteemed Chop Judge, and legendary Iron Chef
00:21:35The one, the only, wait, he's just getting done working out
00:21:39Chef Jeffrey Zakarian
00:21:41Oh, no, tough panel, oh my God
00:21:48Wow
00:21:48Tonight in the savory category, the chef was given calamari tubes and tentacles
00:21:55The sweet category used cranberries
00:21:57Both dishes needed to use a stand mixer
00:22:00The style tonight is boozy
00:22:02And the wild card ingredient is dried figs
00:22:06And here is the ambassador herself, TOC3 champ, Chef Tiffany Faison
00:22:12Chefs, may I present to you two holiday-worthy dishes
00:22:16On your right, you have your favorite course
00:22:18Boozy braised squid
00:22:20The farce in the squid was made with induya, mission, and Turkish dried figs
00:22:25The farce was then whipped in the stand mixer
00:22:27And then it was stuffed into the tubes
00:22:30The calamari was then grilled and braised in a boozy trio of red wine, port, and cognac
00:22:36With braised figs
00:22:37They haven't stopped eating
00:22:39That always scares me
00:22:40Moving you along to your amaretto brown sugar cake
00:22:43Sugared cranberries were put in the bottom of the cake
00:22:46And the cake was emulsified in the stand mixer
00:22:48And then baked to perfection
00:22:50In front of the cake, you have an amaretto rum mousse
00:22:53That was also whipped in the stand mixer
00:22:55The sauce is a cranberry rum fig mostarda sauce
00:22:59Freeze-dried cranberries were worked into the tuile
00:23:01That is both on the cake and also on your mousse
00:23:03I'm so nervous, I'm gonna cry
00:23:08The way that they use the randomizer, it's really cool
00:23:10Especially having the cranberries and then the figs
00:23:14It's a lot, right?
00:23:15And it could have ended up really sweet
00:23:17But it didn't
00:23:18Which I really appreciate
00:23:19So smart
00:23:20The red wine reduction could have been a little more reduced
00:23:23Just because it does have a little bit of that alcohol whiny quality to it
00:23:28But it is boozy
00:23:28It's boozy
00:23:30Moving over to this pastry
00:23:32The almond with the fig and then the cranberry
00:23:35And the white chocolate
00:23:36It's just really smart
00:23:37This is so clever and so delicious
00:23:40Because it totally cut the sweetness of the white chocolate
00:23:44And it really tastes like a cranberry
00:23:46Cranberries taste like cranberries
00:23:49But I think that I'm missing a little bit of booziness
00:23:51Try the mousse
00:23:52Girl
00:23:53I love garlic
00:23:55I love anduja
00:23:56And I love calamari
00:23:58So I think it's a perfect bite
00:23:59I love the figs
00:24:00I love the red wine reduction
00:24:01I need some acid here
00:24:02I would love a vinegar
00:24:03Overall, really lovely flavors
00:24:05And a great presentation
00:24:07The cake, I love the flavor
00:24:10It really is Christmas, holiday
00:24:12A great use of cranberries
00:24:13Which I'm a big fan of
00:24:14And I agree that it needs booze
00:24:16Eat the creme
00:24:17Eat the creme
00:24:18I'd say take a big spoonful of the beautiful amaretto whipped cream below
00:24:24Because I had a bite of that
00:24:25And I was like, boozy
00:24:26You're right
00:24:27You're right
00:24:27Yes!
00:24:29Eat the creme!
00:24:31Judges, I have stocked all three of your trailers with full part
00:24:35I definitely hammered home the booze
00:24:38The dish is very well executed
00:24:41The calamari is cooked well
00:24:42It is stuffed beautifully and evenly
00:24:44I think their decision to keep the figs whole, dried is tricky
00:24:49Because it's a little grainy, it's a little gritty
00:24:51And that is pulling away from the beautiful execution
00:24:54About the texture of the dish
00:24:55The dessert is actually incredibly impressive
00:24:58This is cranberry, it's fig, it's stand mixer, it's boozy
00:25:02For 35 minutes as a pastry chef
00:25:04Is not an easy feat
00:25:06Yeah!
00:25:08We'll take it
00:25:09A beautifully well-mixed cake
00:25:11The reduction is just sticky and sweet enough
00:25:15In a way that you want on your holiday dessert
00:25:17Bravissima
00:25:18It's Zach Young
00:25:20He nailed it
00:25:21Great judges, thank you very much
00:25:23Two scorecards in front of you
00:25:25We have 50 points available for each dish
00:25:2825 points available for taste
00:25:3120 points available for the use of the randomizer
00:25:33And 5 points available for the plating
00:25:36I feel like I got okay spores
00:25:40On the other hand, maybe you saved me, chef
00:25:42Overall, they were like
00:25:44Nom, nom, nom, nom, nom, nom, nom
00:25:46Let's bring out the second team's dish
00:25:48Here to explain this fantastic dish
00:25:50Is the wild card, Justin Warner
00:25:52Judges, we'll start with the savory portion of these dishes
00:25:55This is calamari alla vodka
00:25:57The tubes you will find sent through the standing mixer grinder attachment
00:26:01To form a ragu
00:26:02A bit of the fried tentacle on top
00:26:05A heap and a helping of vodka is present in the sauce
00:26:07In addition to that, some figs were ground into this as well
00:26:11For the sweets, you have not your known as mascarpone cheesecake
00:26:14The cranberries met their fate in a pan with white sugar
00:26:18Ground figs and a big blast of bourbon
00:26:21A stand mixer was used to grind those figs
00:26:23Also then to craft that whipped sort of cheesecake filling
00:26:26Praying to the Christmas gods
00:26:28Visually, both the sweet and the savory
00:26:31And then the sort of like grandma's china
00:26:33That doesn't come out
00:26:34It's like hanging on the wall
00:26:35They both feel like Christmas
00:26:37This is very Feast of the Seven Fishes
00:26:39Yes!
00:26:40If you served this to my Italian Nona
00:26:42She would not believe that someone made it in 35 minutes
00:26:46The dessert
00:26:48I think it was smart the way that they used the fig
00:26:50And the sweetness of the sauce
00:26:51It's very focused, which I love
00:26:53As a pastry chef
00:26:54I would have taken it in this direction
00:26:57I'm freaking out
00:26:59I think it's cooked beautifully
00:27:02And I love the rings of calamari that are in there
00:27:04Really great
00:27:05The vodka sauce, it's going to sound strange
00:27:07I think there's not enough vodka in this
00:27:09Wow
00:27:10But I think it's a really, really well done pasta
00:27:13That was a gut punch
00:27:15Over to the next course
00:27:16Just need some more booze
00:27:19I love figs on Middle Eastern
00:27:21I have figs all the time
00:27:22It's delicious, but it's not to me a dessert
00:27:24He's getting some coal in his stocking
00:27:27I think it's smart
00:27:28I think it's well done
00:27:29And I happen to love the fried crispy tentacles on the top
00:27:33Mixed with the pasta
00:27:34I think that it allows you to identify the calamari even more so
00:27:38Is it a pasta dish, not a calamari dish?
00:27:40I do like the idea of it being like a cheesecake idea with the ricotta
00:27:45All in all, I think it was really smart
00:27:47And it was a really good use of the time that they had
00:27:50I'm not feeling good
00:27:51I'm sure it was delicious
00:27:53It looked delicious
00:27:55Great judges, thank you very much
00:27:57Two dishes to score
00:27:5850 points available for each
00:28:00I have no clue
00:28:01It's anyone's game
00:28:03It's the best team
00:28:05Right
00:28:05We are the best team
00:28:07We are the best team
00:28:07I love you so much
00:28:08I love you
00:28:08All right, chefs, they're ready for you
00:28:11Scores are in
00:28:12Whoa
00:28:12Let's go see
00:28:15Let's go
00:28:15Let's go ahead and bring our chefs back in
00:28:19Chef Leanne
00:28:19Chef Britt
00:28:24Chef Jonathan
00:28:25You killed it
00:28:29You killed it
00:28:30I thought that was some fine cookery
00:28:32And we have a three point difference
00:28:34Wow
00:28:35Wow
00:28:36One team scored a 37 out of 50 in savory
00:28:40A 42 out of 50 in sweet
00:28:44For a score of 79
00:28:47Wow
00:28:47One team scored a 42 out of 50 in savory
00:28:53A 40 out of 40 out of 50 in sweet
00:28:57For a score of 82
00:28:59Ladies and gentlemen
00:29:00The winner of the TOC All-Star Christmas Battle
00:29:03Between Team Britt and Jonathan
00:29:05And Team Leanne and Zach is
00:29:08I think you both did a fantastic job
00:29:31I'm sorry this isn't going to go any further
00:29:33But it sure was great to watch you two cook
00:29:35I'll be back
00:29:36Thank you
00:29:37Ladies and gentlemen
00:29:38Leanne Wong
00:29:39Zach Young
00:29:40Beast of a randomizer
00:29:45What did we say?
00:29:46What did we say?
00:29:47What did we say?
00:29:48We're going to go rob a bank now
00:29:49Did you think you'd won?
00:29:54No
00:29:54No
00:29:54I thought I was going home
00:29:55You pulled it off and you looked great doing it
00:29:58I just got to say for one second
00:29:59That is the most vodka I've been near in 39 months
00:30:02Love him
00:30:08You have taken control of your life
00:30:10You did it for yourself, your family, your kids
00:30:13And look what it's done to your career
00:30:15Well done
00:30:16Let's take a look
00:30:21Chet and Ashley
00:30:25And that puts us in the quarterfinals with you two
00:30:28Ashley is a pastry powerhouse
00:30:32Our teamwork has never been better
00:30:34And I think that's what's going to pull us through
00:30:36Congratulations, Chef Britt, Chef Jonathan
00:30:38Big win!
00:30:45Is this real life?
00:30:46Congratulations
00:30:47Thank you so much
00:30:49I feel good to see you
00:30:52I know you have some trepidations about your execution on dessert
00:30:55I mean, I'm a chef
00:30:57I'm not a pastry chef
00:30:58Yeah
00:30:58I don't do this every day
00:31:00Right
00:31:01But I can give you really good flavors
00:31:02And then to take down Zach?
00:31:04I mean, he is a legend
00:31:06Yeah
00:31:06And so is Mama Wong
00:31:08Ladies and gentlemen, are you ready to meet the teams
00:31:11That will battle for the final spot in the Great Eight?
00:31:16That's what I want to hear
00:31:17From our A division
00:31:19We have the number one seed team
00:31:21Chef Manit Shohan and Chef Stephanie Izar
00:31:24Their years of experience in the restaurant industry
00:31:27Combined with their longtime friendship
00:31:30Make them one of the teams to beat
00:31:32Why are you all it?
00:31:34Because we are fabulous
00:31:35Top chef, iron chef
00:31:39The OG of competition is right next to me
00:31:42And then we have Manit
00:31:44Not only has won tournament champions once, but twice
00:31:48We are the team to beat
00:31:49We've been doing this for such a long time
00:31:52Let's say in comparison to us, Kevin and Dale
00:31:55They are newbies
00:31:57We've got insane flavors
00:31:59And our chemistry is incredible
00:32:03Both Stephanie and I
00:32:04We are incredible savory chefs
00:32:07But we are also incredible pastry chefs
00:32:09I am taking savory
00:32:10I'm going to take sweet
00:32:11And my number one goal is just don't let my partner Manit down
00:32:15Our culinary language is the same
00:32:18And our dance language is the same, right?
00:32:21They're going up against Chef Kevin Lee and Chef Dale Tallday
00:32:25They're coming in at the number four seed
00:32:27Since meeting on TOC 5, they've become fast friends
00:32:31You know, we met in TOC Season 5
00:32:33And when you see someone that has a little bit of you and them
00:32:37You know, he's a little younger than me
00:32:38We have a lot of similar POB
00:32:40We're Asian Americans
00:32:41So we've cooked together very recently at an event
00:32:45It was amazing how much we really didn't have to communicate
00:32:49We just really understand each other's food very well
00:32:52I've taken down some big dragons in this arena before
00:32:54So it's nothing new going against the number one seed for me
00:32:58Anytime you're up against a two-ton champ, an Iron Chef
00:33:02You're going to be nervous
00:33:02But Randomizer treats everybody the same
00:33:05I'm going to tackle the sweet side
00:33:08And then Kevin is going to tackle the savory side
00:33:10Chef Dale over here has a lot of restaurants
00:33:13And never had a pastry chef
00:33:15Chefs, they're ready for you
00:33:16Let's go!
00:33:17We got this!
00:33:23Are you ready for the final first round battle of our Christmas tournament?
00:33:29Give it to me!
00:33:31Let's light this up!
00:33:32Kevin Lee is a successful restaurateur who has earned the title of Best Chef from the Oklahoma Gazette
00:33:45And was a James Beard semi-finalist this year for Best Chef Southwest
00:33:50Now, Dale Talday was a James Beard nominee for Best Chef New York in 2022
00:33:56And his restaurant, Goose Feather, was named Best New Restaurant by Esquire Magazine
00:34:03Give it up, ladies and gentlemen, for the dragon slayer and the boogeyman
00:34:08Team Kevin and Dale!
00:34:10Let's go!
00:34:11Let's go!
00:34:12Come on!
00:34:13Merry Christmas!
00:34:14What was your handshake?
00:34:17What was your handshake?
00:34:27You had some
00:34:27Oh, we got you
00:34:29Pepper grinder
00:34:31Salt
00:34:32LeBron
00:34:34You're going to need all of that
00:34:38And then some
00:34:39Going against these opponents
00:34:41Chef Monique Chauhan made her name in elite restaurants in New York and Chicago and Nashville
00:34:49She was crowned TOC2 champ
00:34:52And three years later came back and took the belt again
00:34:56Making her the winningest chef in TOC history
00:35:02Her partner in crime, Chef Stephanie Izard
00:35:07Is a James Beard Award winner for Best Chef Great Lakes
00:35:10And she is the only chef in history to hold the title of both Iron Chef and Top Chef
00:35:17Make some noise for the Dancing Spice Queen and the GOAT
00:35:21Team Monique and Stephanie!
00:35:23Powerhouse
00:35:37Powerhouse
00:35:39Very scary
00:35:40What do you think, gentlemen?
00:35:42Up for the challenge
00:35:43Up for the challenge
00:35:44Tough match
00:35:44Tough match
00:35:45Well, chefs
00:35:46It's got to start with the randomizer
00:35:48Let's take it this way
00:35:49Let's go
00:35:50The randomizer will determine the mandatory details of both of your dishes
00:36:01The savory ingredient is for one dish
00:36:03The sweet item is for the other dish
00:36:05The equipment, the style, and the wild card
00:36:08All of those are for both dishes
00:36:11All right, let's get into this
00:36:12Let's go for the savory
00:36:13Let's go, Randall
00:36:14I don't want to look at this
00:36:20For savory
00:36:23Turkey breast
00:36:24For sweet
00:36:25Plums
00:36:26Panini breast
00:36:28Layered
00:36:29And chocolate orange
00:36:31Wow
00:36:32How do you feel?
00:36:34Good
00:36:34Dale, you liar
00:36:36I got my dad for Christmas and his birthday every year
00:36:40Chocolate-covered orange peels
00:36:41So you have some comfortable nature with that?
00:36:44I never liked them
00:36:45That was the problem
00:36:45Okay, good
00:36:46That's good
00:36:46Well, listen, chefs
00:36:48I'm going to give you two minutes right now
00:36:50To confer and discuss your menu
00:36:52And right after that
00:36:53It will launch into the 35 minutes you have
00:36:56To prepare your award-winning savory and sweet dish
00:37:00And your two minutes starts now
00:37:01Good luck
00:37:02Okay
00:37:03What do you think?
00:37:04Right
00:37:04Sort of a butter pie with plum filling
00:37:07If it's possible
00:37:08And I was thinking of a roulade
00:37:09Do you think a roulade will be layered?
00:37:11Okay
00:37:11Individually, we are really, really strong
00:37:14Competitors
00:37:14But together
00:37:16I would suggest to the rest of the guys
00:37:18You know what?
00:37:19Just
00:37:19Just go
00:37:20Just go
00:37:20We got this
00:37:21We got this
00:37:22So
00:37:23Leftover
00:37:23Leftover
00:37:24And layer the sandwich and make it stack
00:37:27Watch out
00:37:28The boogeyman and the dragon slayer
00:37:30It's coming
00:37:31Then I'm going to do
00:37:32Shaped ice
00:37:33Plums
00:37:35Grate the chocolate into there
00:37:37The pressure's off of us
00:37:38The pressure's not on the four seat
00:37:39They're the ones who have the target on the back
00:37:41We're the hungry kids that are trying to go after that
00:37:43And that's what makes us dangerous
00:37:45Three
00:37:46Two
00:37:47One
00:37:48And good luck
00:37:48Jeff Kevin has scored major upsets in the past
00:37:53Will the dragon slaying duo take down two culinary giants?
00:37:57They're off to the races
00:37:59Grab some plums for me also
00:38:06Plums
00:38:07Got it
00:38:08The turkey breast
00:38:09Super popular as a Christmas dish
00:38:12Plums
00:38:13This is going to be a really fun one for them to work with
00:38:15It's going to work into sauces
00:38:17Work and deserves to be fantastic
00:38:18The panini breast
00:38:20This is working with heat and pressure
00:38:22Remember they've got to use it
00:38:24Layered
00:38:25This is really going to be a visual component
00:38:28And chocolate orange
00:38:29It's chocolate that is orange flavor
00:38:32Oh
00:38:33That's a whole different story
00:38:35I know we got our headbands and wristbands
00:38:39Our Hawaiian shirts going on
00:38:40But we're taking this tournament seriously
00:38:43And we're here to win
00:38:45The plan of attack here is that
00:38:47I'm going to tackle the sweet side plums
00:38:50And that Kevin is going to tackle the turkey savory side
00:38:53Chef Dale Tawney here
00:38:54He's been a great mentor
00:38:56Chemistry wins championships
00:38:57And there is a great chemistry here
00:38:59I mean we went on vacation together
00:39:00With our families and our kids
00:39:02That's how much this relationship has blossomed
00:39:05Over like the last three years
00:39:06It's good to have someone to lean on
00:39:08When you come to these things
00:39:09You guys are working too fast
00:39:11Chef what's the plan here?
00:39:13I'm making a bingsu
00:39:14Korean layered shaved ice
00:39:16Got it
00:39:16It's this dirt that Kevin and I
00:39:18Have actually eaten together
00:39:20For me tradition is important
00:39:21Because my parents are immigrants
00:39:23They took a chance to come to America
00:39:25And if you keep food traditions alive
00:39:27People will continue to understand
00:39:29What their culture is
00:39:30And I want to keep that tradition alive
00:39:31I want my kids to kind of see me doing it
00:39:33First thing I need to do
00:39:34Is get some plums
00:39:35Roasting on the panini press
00:39:37So I can make plum liquid to freeze
00:39:40Once my plums are roasted
00:39:41I add it to my prune juice
00:39:42Prunes are plums
00:39:44That are just dried
00:39:45I had no idea a prune was a dried plumb
00:39:48Until now
00:39:49What kind of knowledge the boogeyman has over here
00:39:52Got a good game plan?
00:39:58I'll make a leftover turkey cutlet sandwich
00:40:00Layer it with stuffing
00:40:02Some cranberry sauce
00:40:04Make like a spiced chocolate gravy
00:40:06To dip it in
00:40:07So my favorite thing to eat
00:40:09During the holidays
00:40:10Is really making a sandwich
00:40:11Out of the leftovers
00:40:12What's more perfect than a sandwich
00:40:15When it comes to layer?
00:40:16You're literally stacking one thing after another
00:40:18Sandwich in this round
00:40:20Is the go-to move
00:40:21You've got to cook turkey
00:40:23Make stuffing
00:40:24That is a daunting task
00:40:26I'm going to pound out the turkey breast
00:40:28And fry it
00:40:29To really get that nice crispy in there
00:40:30To speed up the process
00:40:32I'm going to pound the thinly sliced turkey breast
00:40:35I got my egg wash
00:40:40Also adding the orange chocolate in there
00:40:42Adding the chocolate
00:40:44It's going to add a nice sweetness
00:40:45Also going to add a nice zesty orange flavor
00:40:48I'm quickly coating the turkey breast
00:40:51With some panko
00:40:52I'm going to do a first fry on it
00:40:54To make sure I know I'm going to finish on time
00:40:56And right before we play
00:40:57I'm going to drop it down for the second fry
00:40:59The dancing spice queen over here
00:41:03Man handling
00:41:04Lady handling
00:41:04Some turkey breast
00:41:05Have you seen the number of titles
00:41:07Sitting over here?
00:41:08I mean the best part is that
00:41:09We're going to have the biggest dance party
00:41:11To celebrate later
00:41:11It's double the talent
00:41:13It's double the dance
00:41:15And double the celebration when we win
00:41:18It's true
00:41:18Turkey breast can be a little bit dry
00:41:20It's a dense piece of protein
00:41:22Plums with turkey breast
00:41:24I think works really well together
00:41:25What's the plan, Mani?
00:41:27Almost like a turkey roulade
00:41:28I always do a turkey in the holidays
00:41:30And usually it is with an Indian flair
00:41:32It's a tandoori turkey
00:41:33Making the marinade right now for the turkey
00:41:35For the turkey, okay
00:41:36Along with some plums
00:41:38Garam masala, ginger
00:41:39Curry powder, salt
00:41:41And red Thai chili
00:41:42And I put the chocolate orange
00:41:45In the marinade
00:41:47Lots of depth of flavor
00:41:48I love the use of the plum in there
00:41:49There's no way we're not getting flavor
00:41:51On this station
00:41:52This is panini turkey skin
00:41:55I wonder if that can get it
00:41:57As crispy as you'd want it
00:41:59It's going to take a long time
00:42:01They have a lot more skin in the game
00:42:02You know what I mean?
00:42:03How we doing, goat?
00:42:07Good
00:42:07I'm trying to make this butter pie
00:42:09Grape cracker crust
00:42:10Sweet lands on plums
00:42:12Plums are full of acidity
00:42:14They've got sweetness
00:42:15I'm thinking holiday pie layered
00:42:17Sort of a butter pie with plum filling
00:42:20To make the filling
00:42:22Add in the egg
00:42:23Add in the cream
00:42:24And when it's baked
00:42:26It's sticky, gooey
00:42:28And nothing says the holidays
00:42:30Like a pie
00:42:31Exactly
00:42:31That's it
00:42:32Do you need anything?
00:42:33I don't think so
00:42:34I'm trying to make these little crusts real quick
00:42:35With some plums inside
00:42:37Yes, chocolate orange
00:42:39Is it hollow?
00:42:41There you go
00:42:42Well, that's satisfying
00:42:45This is just going to be a super quick ganache
00:42:48That's delicious
00:42:52What is this laud going to be?
00:42:56I marinated it in a plum
00:42:58And an orange chocolate marinade
00:43:00And then I am going to roll it up
00:43:02We do not want boring turkey
00:43:04Because turkey is already boring by itself
00:43:06Find me turkey that I'm excited to eat
00:43:0820 minutes, chefs
00:43:1120 to have both dishes plated
00:43:1320 to go
00:43:14Next I make the filling
00:43:15For the turkey roulade
00:43:18Plums, pistachios, cream cheese, sage
00:43:22Sage, yeah
00:43:23I've also put the chocolate orange in the stuffing
00:43:26The cream cheese is really going to add fat
00:43:29And give it the turkey
00:43:30Which is always so dry
00:43:31Some lusciousness
00:43:32Minnie, how are you feeling?
00:43:34I think okay, Stephanie
00:43:36I feel like I maybe put an extra egg
00:43:42Or something's going wrong
00:43:43My butter pie filling
00:43:45Is like completely broken
00:43:47Pie filling is like broken looking
00:43:48Put it in the kitchen aid
00:43:49I've tried the whisk
00:43:51I've tried the mixer
00:43:53I've tried the blender
00:43:54This filling is just fully broken
00:43:56This isn't going to work
00:43:57Seth, did you buzz out that butter filling?
00:44:01It just looks broken
00:44:02I just feel like I'm going down in flames
00:44:06Because it's like my worst Christmas nightmare
00:44:08Is to let you down
00:44:09I'm struggling to meet
00:44:11I'm not going to lie
00:44:1116 and a half, chef
00:44:16I feel like I should just be pleased
00:44:18And make a decision after that
00:44:19I need to take a moment
00:44:21To just regain composure
00:44:23And my thought process always is
00:44:25When you need to pivot
00:44:25Just keep cooking
00:44:26It's okay, you got it
00:44:29It's okay, we got this
00:44:31I have something in the oven
00:44:32Remind me in a couple minutes
00:44:33Goat, how we doing?
00:44:35I've been better
00:44:36How are you doing?
00:44:38I look at Monique
00:44:39She's got all this stuff going on
00:44:41And my thought is like
00:44:42How do I pivot?
00:44:43Step, let's go pivot
00:44:44Ice cream, maybe?
00:44:46Okay
00:44:46So I go from trying to make a pie filling
00:44:48That doesn't work
00:44:49To deciding to make an ice cream
00:44:51Because pie not a la mode
00:44:52Why eat pie?
00:44:53I agree
00:44:54Chocolate orange ice cream?
00:44:55Yeah
00:44:55Love it
00:44:56And then some orange zest
00:44:58And a little bit of orange juice
00:44:59Cook the egg yolks just enough
00:45:01Because it's not what you think
00:45:02When you have 15 minutes in your life
00:45:03I think I'll just make an ice cream
00:45:04Only if you're Stephanie
00:45:06Okay, I'm going to the ice cream maker
00:45:07Thank you
00:45:10Go like this
00:45:14That's nuts
00:45:18That's actually good
00:45:19It's orangey
00:45:20But it's not really polarizing orangey
00:45:22Let's talk about something
00:45:26That's on my Christmas list
00:45:28This little snow maker
00:45:30Chef, do you want to build a snowman?
00:45:32Yes
00:45:32Chef Dale's seemingly no stranger
00:45:34To this sort of machine
00:45:35He's doing all the right stuff here
00:45:37Making sure he's got the right amount of sugar
00:45:38So this stuff doesn't freeze like jagged ice crystals
00:45:41Have you used this before?
00:45:43Oui, chef
00:45:43I have one at my restaurant
00:45:45It's amazing
00:45:47We have this beautiful machine here
00:45:49That can take fruit, puree
00:45:50And make shaved ice dessert
00:45:52Shaves it nice and fine and thin
00:45:55And let the shaved ice thing
00:45:56Do what it needs to do
00:45:57And keep it moving
00:45:58Seems like it's
00:46:00Maybe this liquid is not chilled enough
00:46:03Right
00:46:03Because you see it kind of melting off of it
00:46:05The blade is supposed to shave it
00:46:08It's actually just dumping just ice
00:46:10And I don't have the time to adjust it
00:46:12But it's just turning into goop
00:46:14I don't have my sea legs underneath me right now
00:46:16The pressure comes fast and furious
00:46:19Even though it is the Christmas edition
00:46:21Smart little insurance policy here
00:46:24He's got a bane of liquid nitrogen going underneath
00:46:26It's making a slow stream of stuff
00:46:29Being a chef is being flexible
00:46:32You have to be able to pivot
00:46:33And you have to do it quickly
00:46:34If you've ever been to the mall
00:46:36And you've had the ice cream of the future
00:46:38Dale just made it on a microscopic level
00:46:40Kevin, you good?
00:46:42I'm good
00:46:42For my stuffing
00:46:44I'm adding all the aromatics of the holidays
00:46:46Like rosemary, sage, thyme
00:46:48I'm deglazing with some chicken stock
00:46:51And adding the sarder croutons
00:46:53Tossing it together
00:46:54Throwing it in the oven
00:46:55To make sure that gets nice and moist stuffing
00:46:58For my perfect sandwich
00:46:59What's the plan with brown sugar and butter, chef?
00:47:02Making a little orange chocolate bark
00:47:04This is a real homey thyme kind of dessert
00:47:07Like my friend's wife makes this kind of bark
00:47:10So I'm taking crackers, butter, sugar
00:47:13And the chocolate will go inside there
00:47:14Chocolate orange, I had no idea what that was
00:47:18Of course, Mr. Encyclopedia of Culinary over here
00:47:21Knew exactly what it was
00:47:22You go to grandma's house
00:47:23And that chocolate orange has been there
00:47:25For maybe five or six years
00:47:26Or she just got it like, you know, yesterday
00:47:28You don't know
00:47:29I also zest some oranges on top of it
00:47:32To reinforce that orange flavor
00:47:33The turkey skin just came off the panini press
00:47:39And has gone into the pan
00:47:40With some plums
00:47:41I make a plum chutney
00:47:42I let the turkey skin render
00:47:44Then I put some plums in it
00:47:46And just let that reduce
00:47:48That's what the turkey skin in the pan was
00:47:50It's going to be served on a chorizo stuffing
00:47:56Put some raw plums
00:47:58So that there is some of that freshness
00:48:01Which comes through with the bread
00:48:03Grilled on the panini press
00:48:05Panini press
00:48:06Chef Manit cooked the roulade in the panini press
00:48:11Cooked through, chef?
00:48:12No
00:48:13It's raw in the center
00:48:15She's now going to the deep fire
00:48:17And with very little time
00:48:18Like 12 minutes left
00:48:19I keep saying this to myself
00:48:22With everything that I'm doing
00:48:23Maybe I shouldn't do this
00:48:25Maybe you should though
00:48:25Maybe I shouldn't
00:48:26But maybe you should
00:48:27So once I make the ice cream
00:48:29Now I've got the layers
00:48:30I've got graham cracker crust
00:48:31I've got plum on the inside for tart
00:48:33So we've got a pie
00:48:34And then we have ganache sitting on top
00:48:37I think if I add this ice cream
00:48:39I can add a little bit of marshmallow
00:48:41And then another graham cracker on top
00:48:43That's a picture in the panini press
00:48:44It appears I have made
00:48:46A delicious layered s'mores pie
00:48:49And I think
00:48:49Why don't I just make an Italian meringue
00:48:51Which basically is a marshmallow
00:48:53It's not set
00:48:53Because why not?
00:48:56How do we look, Stephanie?
00:48:58I look okay
00:48:59Good
00:48:59How do you look?
00:49:00I always look fabulous
00:49:02Ten minutes to go
00:49:03Ice cream?
00:49:06Check it
00:49:07It's the testament of this teamwork
00:49:10That's what it's all about
00:49:11Supporting each other when you need help
00:49:13It's not really working out
00:49:16The way I need it to
00:49:17Use caution, Chef
00:49:18Basically I'm just going to have to
00:49:20Take the ice out of this liquid nitrogen
00:49:21Put it in a food processor
00:49:23And blend it
00:49:24I want fluffy snow
00:49:26When you're a four seed
00:49:29It's the best position to be in
00:49:31Because no one expects you to win
00:49:32We've got the two-time champ
00:49:34We've got an iron chef to go up against us
00:49:36There's no pressure on us
00:49:37The pressure's on them
00:49:38What's the holiday left of a sandwich
00:49:41Without a cranberry sauce?
00:49:42Grabbing the frozen cranberries
00:49:44I'm adding orange juice
00:49:46A little bit of sugar
00:49:47You still have some chocolate orange I can use?
00:49:48Yeah, get this chocolate in your cranberry sauce, bro
00:49:50Now I'm using that orange chocolate
00:49:54To reinforce that chocolate flavor
00:49:55Cut down
00:49:57Chef, what do you got in here?
00:49:59Gravy?
00:50:00Gravy sauce
00:50:00Made with chocolate
00:50:02And some chilis
00:50:03For a holiday
00:50:04Turkey and leftover sandwich
00:50:05You need a nice grape to dip it in
00:50:08What's going on here?
00:50:14Cream cheese and sweetened condensed milk
00:50:16Mascarpone
00:50:17Yeah, like a light airy mousse
00:50:19So I can layer it
00:50:20And I just get it whipping in a stand mixer
00:50:22To get it nice and fluffy
00:50:23How are you doing on time?
00:50:25Start building my sandwich
00:50:26Turkey cranberry sauce
00:50:28Proper amount of stuffing
00:50:30And pressing it in that panini press
00:50:32Nice and crispy
00:50:34And have the nice ridges
00:50:35So when you dip it in that chili chocolate gravy
00:50:38Picks up all the sauce
00:50:39To make that perfect, moist
00:50:41Holiday turkey leftover sandwich
00:50:43We got it, baby!
00:50:46Five minutes left
00:50:48Five minutes left to the competition
00:50:50To plate my turkey leftover sandwich
00:50:56I have my sandwich cut in half
00:50:58And on the top of the sandwich
00:51:00I'm garnishing with some extra cranberries
00:51:02And some fried sage
00:51:04To really reinforce the holiday season
00:51:07Then I'm going to put the chocolate gravy
00:51:09And a little small cup on the side
00:51:11For dipping up the sandwich
00:51:13It worked
00:51:14Four minutes, Chef
00:51:18How are you feeling?
00:51:19Good, really good
00:51:20So I have these beautiful little coupe glasses
00:51:22And I'm ready to plate
00:51:22And I just start layering
00:51:24Plums
00:51:24The orange chocolate bark
00:51:26Mascarpone cream
00:51:28Layer it up
00:51:29Plum ice
00:51:30And then repeat
00:51:31Just keep building this thing
00:51:32Up and up and up
00:51:33I'm hoping the judges
00:51:34Just understand this dessert
00:51:36I know it's not traditional
00:51:39And I know it's a little out of the box
00:51:41But that's my food
00:51:42How much time?
00:51:45Three minutes
00:51:46Three minutes
00:51:47I take the roulade out of the fryer
00:51:49It's evenly cooked
00:51:50I actually am really happy
00:51:52Because I know that this is delicious
00:51:53Because I've tasted each and every component
00:51:55I put the stuffing at the bottom
00:51:58Put the turkey roulade right on top of it
00:52:00A little bit of the cream cheese
00:52:03Filling right on top
00:52:04A little bit of the chutney
00:52:05And that crispy, crispy turkey skin
00:52:09That looked so good
00:52:10Sprinkle it with some of the rosemary
00:52:14It's almost like a confetti
00:52:16One minute to go
00:52:18So I put the little pie into the bottom
00:52:24Try to leave it as in layers as possible
00:52:27It's got the ice cream on top
00:52:28Then I take some of my Italian meringue
00:52:30That's just been finished
00:52:31So then I can scoop it out
00:52:32Torch it
00:52:33And it's like a marshmallow on a spoon
00:52:35I don't know who the judges are
00:52:36But I'm just hoping that
00:52:37At least one of them
00:52:39Appreciates a dessert
00:52:40That isn't necessarily a showstopper
00:52:42In its presentation
00:52:43But you take a bite of it
00:52:44And you just can't stop taking more bites
00:52:46One, four, three, two, one
00:52:51Stop!
00:52:56Go!
00:52:58This is the chaos of Christmas morning
00:53:00That's exactly what this was
00:53:02Great job, both teams
00:53:04Thank you so much
00:53:05We're in the judges
00:53:07We've got the work cut out for them
00:53:08For sure
00:53:09It looked great
00:53:16It tasted absolutely fantastic
00:53:18It tasted good
00:53:18The ice cream's good
00:53:19There's chocolate and ice
00:53:20We didn't have to talk a lot
00:53:21We knew what we were doing
00:53:22And I think that's what happens
00:53:24When you have really good chemistry
00:53:25Between two people
00:53:25Five minutes after you walk out of there
00:53:27You have like five ideas that are better
00:53:29Yeah
00:53:29Or I do
00:53:29It is what it is
00:53:30It is what it is
00:53:31Ladies and gentlemen
00:53:32Please welcome back our judges
00:53:33Chef Christina Tosi
00:53:35Chef Michelle Bernstein
00:53:36And Chef Jeffrey Sicarius
00:53:38Tina Tosi likes casual and malicious
00:53:41Oh my god
00:53:43Michelle, we used to have a restaurant
00:53:44In the same hotel
00:53:45Jeffrey Sicarian
00:53:46A very fair judge, right?
00:53:47Yeah
00:53:48That's a powerhouse
00:53:49Well, you should have seen what was going on here
00:53:53Tonight, the lovely randomizer served up in savory turkey breast
00:53:57In sweet plums, the panini press
00:54:01Style was to be layered
00:54:02And the wild card ingredient, chocolate orange
00:54:06Here to explain this fantastic dish is the wild card, Justin Warner
00:54:10For your savory course, we have a Black Friday sandwich
00:54:14With a chocolate-infused gravy for dipping
00:54:17In the very center of this layered contraption, you will find the turkey breast, which has been fried
00:54:22The panini press was utilized to craft the sandwich
00:54:26Now that gravy, it's been finished with that chocolate orange
00:54:29On to the sweets
00:54:30This is a frozen plum trifle
00:54:32With an orange chocolate and buttercracker bark
00:54:36The plums were panini-fied
00:54:38The layers are as such
00:54:39Fresh plum, mascarpone cream
00:54:41The pulverized frozen plum
00:54:42Orange chocolate chunks
00:54:44And orange chocolate bark
00:54:45Dip, you gotta dip
00:54:48Dip it
00:54:49Judges, I want to remind you
00:54:50The chef's intention was
00:54:51For you to pick the sandwich up
00:54:53And dip it into the gravy
00:54:55There we go
00:54:56Nice
00:54:57Such a more fulfilling bite
00:54:59This is a beautiful celebration of leftovers
00:55:03Look at those beautiful layers
00:55:05Come on
00:55:06We love that
00:55:07I love the turkey being breaded
00:55:10I love the gravy as the dipping
00:55:12I don't know that I'm getting any chocolate orange
00:55:15I think it was really brilliant to make a milanes out of the turkey
00:55:19Really, really smart
00:55:21I mean, they did a beautiful job with the panini press
00:55:25I don't know if I needed the gravy with it
00:55:27I agree, a milanes is a great way to treat it
00:55:30This is like a Thanksgiving Christmas gift package
00:55:33I love the panini
00:55:34But it's unfortunately dry
00:55:36I don't taste the chocolate orange
00:55:38But I love the concept
00:55:39Creativity is off the charts
00:55:41The dessert
00:55:41Check, we got the layers
00:55:43I don't know about the panini press on the plum
00:55:46Is it my favorite dessert?
00:55:48No
00:55:48Do I think it's a nice execution?
00:55:51Yeah
00:55:51I'm not really sure what I'm eating
00:55:53But it's fun to eat
00:55:55I do love when I find a little something tart
00:55:57And a little something sweet
00:55:58And a little crisp
00:55:59And then creaminess
00:56:00With a chocolate orange
00:56:01It's definitely like a treasure hunt
00:56:03This is Willy Wonka
00:56:05That's a beautiful presentation
00:56:08But the problem with it
00:56:09Is it's one texture
00:56:10It's all frozen
00:56:11But it is fun
00:56:12Judges, thank you very much
00:56:15Let's go to the scoring card
00:56:1650 points available for each dish
00:56:1825 available in taste
00:56:2020 in the use of the randomizer
00:56:22And 5 points for plating
00:56:24That was a rough one
00:56:26But you know what?
00:56:27I feel like
00:56:28They just don't understand what we're doing
00:56:30Sometimes culturally
00:56:32I think if you had never had something
00:56:33Like a shaved ice dessert
00:56:34Which we grew up eating that
00:56:36And it doesn't make a whole lot of sense
00:56:38To some people
00:56:39That's hard
00:56:39Because honestly
00:56:40Like each of the three judges
00:56:41Seem to have a very different opinion
00:56:42I am not bothered about dealer dessert
00:56:44I'm bothered about my dish
00:56:45It looked like
00:56:47A Christmas
00:56:47Like looks like your earrings on a plate
00:56:49Made out of turkey
00:56:50All right
00:56:52Here we are for the second team's dishes
00:56:54And to present that to you
00:56:55Is Chef Tiffany
00:56:56We have a layered plum
00:56:57And chocolate
00:56:58Orange marinated
00:56:59Turkey breast roulade
00:57:00Grilled on the panini
00:57:02This was layered on a stuffing
00:57:04Of panini press grilled ciabatta
00:57:06That was sautéed with spicy chorizo
00:57:09Plum, rosemary, and pistachios
00:57:11We then have a panini grilled turkey skin
00:57:14And plum chutney
00:57:15And finally this is layered
00:57:16With a grilled panini style
00:57:18Grilled turkey skin
00:57:20On the left side
00:57:21We have a layered plum
00:57:22And orange chocolate s'more
00:57:24We have butter roasted plums
00:57:25We then have an orange chocolate ganache
00:57:27And freshly made meringue
00:57:29Finished with the roasted plum sauce
00:57:31And a little bit of the chocolate orange ice cream
00:57:33The turkey roulade
00:57:35Is definitely layered
00:57:36It's very hard to do this kind of thing
00:57:38Because it's a lot of cooking
00:57:39But they got it right
00:57:40And you can see how beautifully moist it is inside
00:57:42But it definitely needs an acid
00:57:44And it needs salt and pepper
00:57:45Like basic stuff
00:57:46It's really an oversight
00:57:48I do get enough saltiness personally
00:57:50It's a little messy
00:57:52Because of the raw big chunks of plums
00:57:54Oh gosh
00:57:55It maybe could have been a little cleaner
00:57:57I thought the spiced skin
00:57:59Was actually really well executed
00:58:01I'm shocked at how this chef did so many things
00:58:04In the amount of time that they had
00:58:06I'm with you
00:58:07I loved the stuffing of it
00:58:09There was layering
00:58:10I did not like the cream cheese topping
00:58:12I don't want cream cheese anywhere near this dish
00:58:15Is the orange chocolate here?
00:58:16Isn't it here?
00:58:17I don't know
00:58:17There's a little bit of clumsiness here
00:58:19But overall this dish was delicious
00:58:21The fact that your turkey was cooked perfectly
00:58:23Is pretty freaking impressive
00:58:25And you did like 25,000 things on that plate
00:58:28This is probably the best thing I've eaten today
00:58:31Chocolate and orange with meringue goes delicious
00:58:33So I really like this dessert a lot
00:58:36And I think it's very playful and beautiful and simple
00:58:38But it's very understandable
00:58:39The fact that they made the ganache
00:58:41You know with the chocolate orange
00:58:42And the ice cream
00:58:43And even the spice on the crisp is great
00:58:46But I just need like something to cut through a bit of that sweetness
00:58:50I just feel like it was sweet on sweet on sweet
00:58:53This chef really leaned into the chocolate orange of it
00:58:56I like that
00:58:57This plum's really like the sweet flavor here
00:58:59It's not the star of this dessert
00:59:01But it's layered
00:59:03It checks all
00:59:03I'm going to keep eating it because it's very delicious
00:59:05Come on
00:59:06Come on
00:59:07All right judges
00:59:08Thank you very much
00:59:09Let's go to the scoring card
00:59:10That was amazing
00:59:11If we go it's going to be because of my messy
00:59:13This thing
00:59:14I'm proud of what we did
00:59:15And we're drinking something
00:59:18Like bubbles after
00:59:18Done
00:59:19No questions about it
00:59:20I feel like Kevin
00:59:21Got the upper hand on the savory
00:59:23And then I feel like Stephanie
00:59:25Might have got the upper hand on dessert
00:59:26We put up a fight
00:59:27Right
00:59:28And now at this point
00:59:30I feel like it's a toss up
00:59:31Cooked our heart out
00:59:32And that's all you can say
00:59:33All right judges
00:59:34You've been fantastic
00:59:35Entertaining
00:59:36Thank you very much
00:59:37For an awesome job
00:59:38Good night
00:59:38Well done
00:59:41Let's go
00:59:43Let's go
00:59:44Let's go
00:59:45Ladies and gentlemen
00:59:46Time to welcome the chefs back
00:59:48I've got the scores
00:59:49We've got the totals
00:59:50Let's bring them back in
00:59:52Chef Kevin
00:59:53Chef Dale
00:59:54Chef Bonique
00:59:55Chef Stephanie
00:59:56Well well well
01:00:02Dancing Spice Queen and the Goat
01:00:04Boogeyman and the Dragon Slayer
01:00:06One team scored a 41 out of 50 in savory
01:00:11A 36 out of 50 in sweet
01:00:14For a total of 77
01:00:17The other team scored a 37 out of 50 in savory
01:00:2137 out of 50 in sweet
01:00:24For a total of 74
01:00:27We have a three point difference
01:00:29The winner in the battle between
01:00:32Team Monique and Stephanie
01:00:34And Team Kevin and Dale
01:00:36Is
01:00:36Kevin and Dale
01:00:47What?
01:00:52What?
01:00:54Congratulations
01:00:54Congratulations
01:00:56Well done
01:00:59Congratulations
01:00:59Chefs I will say
01:01:03You're a dynamic duo
01:01:04It was wonderful to watch you compete
01:01:06I'm sorry we're saying goodbye
01:01:07We need to give other kids a chance also
01:01:10That is the benevolent one that you are sharing
01:01:13During the holidays giving to others
01:01:15I know
01:01:16Thank you so much
01:01:17Thank you
01:01:17Good job
01:01:18Good job
01:01:18To your C champ
01:01:19Thank you very much
01:01:20Okay come on
01:01:22I wish I could go back and like do things yeah with more finesse
01:01:29Yeah
01:01:29Is it done?
01:01:31Where's the wine?
01:01:32Yeah
01:01:32The only thing I'm sad about is that we won't be cooking more
01:01:37I know
01:01:37And we have so many cute shirts
01:01:38I know it's true
01:01:39I know
01:01:39Oh baby
01:01:41Gentlemen one thing you do not lack
01:01:43And that is enthusiasm
01:01:44Creativity
01:01:46Dynamite teamwork
01:01:47This is the only upset that has happened in the competition the entire time
01:01:54A big win and you're going to the great eight
01:01:57Let's go
01:01:58Let's go
01:02:01Chef Devin, Chef Dale
01:02:02Big win tonight
01:02:03Let's go
01:02:05That was wild
01:02:10What an upset
01:02:11You know at some point you got to take a loss
01:02:13So why would it not be us?
01:02:14So clearly his dragon slain keep the build
01:02:16He's rubbing off on you now
01:02:17Hey I'll take it
01:02:18That's team chemistry right there
01:02:20Trusting each other
01:02:21And working together as a team
01:02:22And that's how we got the W
01:02:23Congratulations guys
01:02:25Good luck in the next round
01:02:25Thank you
01:02:26Good job
01:02:26Thanks bud
01:02:27Alright
01:02:27The final two sweet and savory super duos
01:02:30Have taken their place in our quarterfinal brackets
01:02:33Join us next time
01:02:34When the great eight teams of elite chefs
01:02:36Return to the TOC arena
01:02:38Yeehoo
01:02:39I'm definitely behind
01:02:41This is a one point difference
01:02:44And continue their Christmas quest
01:02:47To take their division
01:02:48And go on to win the championship
01:02:50This is what TOC holiday dreams are made of
01:02:54Let's go
01:02:55See you next week
01:02:56Adios
01:02:57acknowledge you guys
01:02:58To have a rise
01:02:59อะไร
01:03:00You say thanks
01:03:00A little bit fire
01:03:01O hearing
01:03:01A little bit fire
01:03:02As you said
01:03:02bijna
01:03:03A little bit fire
01:03:03But nevertheless
01:03:04I never uses
01:03:05I never use
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