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Tournament of Champions All-Star Christmas S01E03
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#StarChristmas
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Short filmTranscript
00:00:0032 of the most celebrated chefs in the food world
00:00:03entered the TOC arena as super duos
00:00:06to make their best sweet and savory dishes.
00:00:09How do you feel?
00:00:10I feel awesome!
00:00:11Merry Christmas, you filthy animals!
00:00:13In an epic team versus team holiday tournament.
00:00:16Yeah!
00:00:18Whoa!
00:00:20Last time, six teams went head to head,
00:00:23but only three moved on.
00:00:26Mayonnaise!
00:00:29Grand and Giuseppe!
00:00:32Chef Michael Wright!
00:00:34And tonight, TOC titan Britt Roussigno
00:00:36and Chicago chef Jonathan Sawyer.
00:00:38Teamwork makes the dream work, baby, let's go.
00:00:41Panel TOC six finalists, Chef Lianne Wong
00:00:44and pastry master chef, Zach Young.
00:00:48Let's go!
00:00:50And in the main event, two-time TOC champ,
00:00:53Maneet Shohan, and Iron Chef Stephanie Izard
00:00:56take on culinary beasts, Chef Kevin Lee,
00:00:59and Chef Dale Tallday.
00:01:00We good, baby!
00:01:01When we win this competition,
00:01:03we're going to have the biggest dance party
00:01:04to celebrate later.
00:01:05Which team will jingle all the way to the title?
00:01:08The trophy, big bucks for charity,
00:01:10and thanks to Carnival Cruise Line,
00:01:12the $100,000 grand prize.
00:01:14Woo-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.
00:01:21Pa rum-pa-pum-pum!
00:01:32Welcome to night three of our jam-packed TOC 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.
00:01:50It all began here at TOC.
00:01:52We met on season four of TOC.
00:01:54We were just like, okay, we're going to be best friends, right?
00:01:57Yeah.
00:01:58And he married my wife and I.
00:02:00I did.
00:02:01I was the officiant.
00:02:02We cook all the time together.
00:02:03When you talk about a relationship,
00:02:06and whether it's culinary or otherwise,
00:02:08trust is a huge part of that.
00:02:09Yep.
00:02:10I'm going to lean sweet, and he's going to 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,
00:02:18it's going to be absolutely spectacular.
00:02:20He is so good with meat and fabrication and grilling.
00:02:24Teamwork makes the dream work, baby.
00:02:25Let's go.
00:02:26Their opponent's the number three seed team.
00:02:29Chef 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,
00:02:37and they spent a lot of time cooking together
00:02:39over 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.
00:02:46He bonded over bacon and chocolate.
00:02:48Leanne, I think, took me aside and was like,
00:02:50we need to be friends.
00:02:51Bacon and chocolate, what?
00:02:52When I think of holidays, I also think of Leanne
00:02:54because we spent so many of the early New York holidays together.
00:02:56We would just throw these crazy dinner parties.
00:02:58This feels like an extension.
00:03:00This is Zach's first time in TOC,
00:03:02but I'm not worried.
00:03:03Like, I feel like I've kind of broken the mold
00:03:05for 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.
00:03:14Are 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,
00:03:37before opening her own Cocoa Head Cafes in Hawaii and Japan.
00:03:44She received a James Beard nod for Best Chef Northwest
00:03:47and Pacific 2023.
00:03:50And her teammate, Chef Zach Young, is an executive pastry chef
00:03:54who has worked with Thomas Keller and Alex Guarnaschelli.
00:03:57Ladies and gentlemen, give it up for Mama Wong and the sweet assassin,
00:04:02Team Leanne and Zach!
00:04:13Did you make your own team T-shirts?
00:04:16We made one for you, too.
00:04:17And you made one for me?
00:04:18Yes.
00:04:19How did you meet?
00:04:20We met when I was at the French Culinary Institute.
00:04:23If Mama Wong gets to pick anybody she wants to work with,
00:04:27I think you're the real deal.
00:04:28I'm just a very simple man who makes very simple,
00:04:31simple, non-complicated things.
00:04:33Like pie-caken.
00:04:34You make something called a pie-caken?
00:04:36The turducken of dessert.
00:04:38Love the name pie-caken.
00:04:41Next level.
00:04:42You're gonna need to go next level with who you're going against.
00:04:49Britt Bersigno is the co-owner and executive chef of Fiamma,
00:04:53a four-diamond Italian restaurant in Sun Valley, Idaho.
00:04:59Now, Chef Jonathan Sawyer was awarded Best New Restaurant
00:05:02by Bon Appetit and Esquire,
00:05:04and the James Beard Award for Best Chef Great Lakes of 2017.
00:05:08Put your hands together for the Angry Italian
00:05:11and the Bearded Baller team.
00:05:13Britt and Jonathan!
00:05:19We're going to battle, but we're having huggy time.
00:05:34Do you want one?
00:05:35No.
00:05:40When did this brother-sister combination take place?
00:05:46Season four.
00:05:47We made eyes across the bar.
00:05:52Shame on all of you.
00:05:53Santa's watching.
00:05:54And I just kind of looked at her and I was like,
00:05:56you 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.
00:06:10The 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.
00:06:40Let's do this.
00:06:41Going after savory.
00:06:42Oh, boy.
00:06:43In the savory category, calamari tubes and tentacles for sweet, cranberries, stand mixer.
00:06:59The style tonight is boozy, and the wild card ingredient is dried figs.
00:07:04Wow.
00:07:05I'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.
00:07:23A boozy and vodka is a no-brainer.
00:07:25Stuff the squid.
00:07:26And then I'll do, 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.
00:07:34Trust me, she's punched me before.
00:07:36I'm bringing upside-down cake.
00:07:38Like whipped cream.
00:07:39Losing.
00:07:40Losing nose.
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.
00:08:30Simon 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 andouya and fig stuffed calamari.
00:08:40I'm going to do like a nice cognac red wine fig sauce to go with it.
00:08:45It'll have acid, it'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 are we feeling, 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.
00:09:12Cranberry chocolate.
00:09:13Like a little like boozy mousse.
00:09:15I start with my cake batter, brown sugar, eggs, softened butter, almond liqueur.
00:09:22We love booze.
00:09:23We love booze.
00:09:24We love boozy.
00:09:25The 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.
00:09:31Add the cranberry mixture, add the cake, throw it in the oven.
00:09:36Baking slash making sweets in the competition in the same time frame as savory chefs get is really, really hard.
00:09:47And I find it fun.
00:09:49I should talk to my therapist about that.
00:09:52I gonna let you know, guys.
00:09:53I want to give you a little bit more of a during this video.
00:10:02Check if you're going sweet or savory?
00:10:03Sweet.
00:10:04All right.
00:10:05Wait, so who's shopping for who here?
00:10:06Our plan for savory and sweet is a little bit of tag team.
00:10:10It's tough, right?
00:10:11Dried figs is not something I'm super excited about.
00:10:14I mean, they're so sweet.
00:10:16There's a textural component
00:10:18that you also have to think about.
00:10:19There's gonna have to be a lot of thought
00:10:21and a lot of process
00:10:23to really make these things make sense.
00:10:25You guys are cooking already?
00:10:26I haven't even said anything.
00:10:28I'm gonna braise out that tentacle,
00:10:31get it nice and tender.
00:10:31For savory, I think tubes and tentacles
00:10:34fit right into our narrative.
00:10:36And are we going bolognese over there?
00:10:38I see some pasta sheets here.
00:10:40Some sort of vodka sauce.
00:10:42There you go.
00:10:43Vodka sauce.
00:10:44Ding, ding, ding.
00:10:45Pasta is a absolutely high risk, high reward.
00:10:47We're gonna finish it with some of the tubes.
00:10:50Sort of bring that sweetness and acidity of the vodka.
00:10:54Right on dessert, looks like we've got
00:10:56some mascarpone, cream cheese.
00:10:59My deconstructed cheesecake.
00:11:01Italian style, mascarpone.
00:11:03Inherently, when you make cranberries,
00:11:05you have to go sweet with it.
00:11:06And all of the figs and cranberries
00:11:08make sense inside of there.
00:11:09And I feel like the two dishes presented together
00:11:12definitely land at the same family table.
00:11:15I think you're spot on.
00:11:16Lick the bowl.
00:11:17This is the holiday season.
00:11:23I got one thing to say about that, Chef.
00:11:26Pa rum, pa pum, pa rum.
00:11:27Yeah.
00:11:31Mama Wong is stuffing her calamari with the enduya.
00:11:33It's cool.
00:11:34I thought we'd see that coming for sure.
00:11:36And do you the spicy and go with the sweet so well.
00:11:39Also, it'll bind it really nicely.
00:11:41That's the plan with the tentacles, Chef.
00:11:44We're just gonna saute the tentacles.
00:11:45Okay.
00:11:46Very lightly.
00:11:47What are we grinding into the?
00:11:49So cranberries?
00:11:50Yep.
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!
00:12:07Let's go!
00:12:08Pipe filling into my tubes, and it's calamari and calamari.
00:12:16Smart to just have to be really careful on the grill, because the tubes can bust when
00:12:20they're stuffed, and then braising in her liquid.
00:12:23What was it braised in?
00:12:24Port, cognac, and red wine, with a little bit of veal stock.
00:12:29Are 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 without adding moisture.
00:12:38It makes a great powder.
00:12:39Yeah.
00:12:40Cranberries, I think, are a beacon of the season.
00:12:42Like, when you start seeing cranberries, you're like, yes, it's the holidays.
00:12:45However, incredibly tart.
00:12:48Cranberry likes friends.
00:12:49Chef, what's the plan with the white chocolate?
00:12:51I'm gonna add the freeze-dried cranberry powder to it.
00:12:54I know I can quickly temper some white chocolate.
00:12:57Real pastry chef moves.
00:12:58Look at this.
00:12:59Woo!
00:13:00Woo!
00:13:05Chef, I'm grinding figs.
00:13:07Okay.
00:13:08I need to get these figs done.
00:13:09Sawyer needs some dried figs for his sauce, and I also need it for my caramel.
00:13:15So I'm just gonna bang it out.
00:13:16The teamwork is, again, next to none.
00:13:19We're gonna put a lot through that stand mixer, and it's gonna start with the grinder.
00:13:23Yeah, we want the figs to bring some sweetness to it.
00:13:25The thing that I love about using the grinder is also you're cutting down the time that you need
00:13:29to saute.
00:13:30Hey, is three garlics enough?
00:13:32No.
00:13:33No, okay.
00:13:34Hell no.
00:13:35I think it's a pretty exciting move to use tentacles as a grind to kind of simulate the
00:13:39meat in a bolognese.
00:13:40So it's kind of like the dark meat of the squid, as opposed to the tube or mantle.
00:13:44It's where you hang the stockings with care.
00:13:47Grinding cephalopods and shellfish is something I've always done.
00:13:52For a pasta sauce, it's a great technique for you to use.
00:13:55I'm starting with my figs, then I add all of my vegetables.
00:14:00Lastly, I'm adding in the calamari tentacles.
00:14:03Oh, it smells awesome.
00:14:04How much vodka makes it boozy?
00:14:06Half bottle?
00:14:07Nothing says boozy like someone who used to be boozy.
00:14:12Formerly boozy here.
00:14:13Quarter bottle?
00:14:14All the quarter.
00:14:15I think that looks good.
00:14:16Lord knows I know how to cook with booze.
00:14:21Yeah, baby!
00:14:24I haven't had a drink in 39 months, and I'm pretty proud about it.
00:14:28This is just another opportunity for me to prove that I'm a better person I've ever been before.
00:14:32I love it.
00:14:34Figs and cranberries.
00:14:36Figs and cranberries.
00:14:37A little sweetness, yeah?
00:14:38Okay.
00:14:39Here, open your mouth.
00:14:40I'm not gonna add any more salt yet.
00:14:42So good.
00:14:43All right, teams, you got 20 minutes, 20 minutes to be plated.
00:14:47Savory and sweet.
00:14:50I'm gonna start getting my fig sauce going.
00:14:53I mean, it's supposed to be boozy.
00:14:55Essentially, I want, like, layers of alcohol red wine fig sauce.
00:15:00So it's a very kind of, like, Mediterranean feel.
00:15:03Love that.
00:15:04Boozy as anything.
00:15:07This is the mostarda.
00:15:08Yeah.
00:15:09Mostarda is kind of like a sweet-sour condiment.
00:15:12And figs traditionally appear in mostarda.
00:15:15Rum, sugar, cranberries, mustard.
00:15:18Mostarda is also a code word for, like, whatever's in the pantry.
00:15:23Just has to have a little mustard.
00:15:25Great with upside-down cranberry.
00:15:27Great with upside-down cranberry.
00:15:28Fabulous.
00:15:29That old recipe.
00:15:30I remember my grandmother used to make that.
00:15:33What do you need?
00:15:34Is there another cutting board?
00:15:36Yes, right behind you.
00:15:37It's literally, like...
00:15:38All right, Chef.
00:15:39Microplane?
00:15:40Uh, up top, up top.
00:15:41Behind.
00:15:42And this poor guy, like, doesn't know where anything is.
00:15:45Did you get more piping bags, Lee?
00:15:46Did I get more what?
00:15:47Piping bags?
00:15:48Uh, no.
00:15:49They're over in the corner on the pastry shelf.
00:15:51Chef, we're on the clock here.
00:15:52Well, stressed is dessert spelled backwards.
00:15:54That is actually true.
00:15:55Oh, gosh.
00:15:56Seventeen minutes, guys.
00:15:57Seventeen.
00:15:58You're gonna cut noodles out of the lasagna sheets, Chef.
00:15:59I think we are.
00:16:00Like tagliatelle?
00:16:01Thinner.
00:16:02I like it.
00:16:03So I'm gonna run it through the pasta sheeter.
00:16:05Checking another box on sand mixer.
00:16:06And we want to slice them about the exact same thickness as we're gonna slice those calamari
00:16:10tubes to make those two shapes really congruent, so that way their textures can sort of complement
00:16:16each other.
00:16:17Love it.
00:16:18I'm Italian.
00:16:19Christmas Eve is our biggest thing.
00:16:20I love it.
00:16:21I love it.
00:16:22I love it.
00:16:23I love it.
00:16:24I love it.
00:16:25I love it.
00:16:26I love it.
00:16:27I love it.
00:16:28I love it.
00:16:29I love it.
00:16:30I love it.
00:16:31I love it.
00:16:32I love it.
00:16:33I love it.
00:16:34I love it.
00:16:35I'm Italian.
00:16:36Christmas Eve is our biggest day.
00:16:37Seven fish dinner.
00:16:38I do it every year with my dad's side of the family.
00:16:41Bourbon in the cranberry fig sauce.
00:16:44Because it's the holidays, baby.
00:16:46We gotta make this thing boozy.
00:16:49Oh, yeah.
00:16:52Brown sugar.
00:16:53Caramel.
00:16:54Mo' butter, mo' better.
00:17:00Sawyer.
00:17:01She's bad and boozy, baby.
00:17:02Bad and boozy.
00:17:03Seasoning.
00:17:04Pasta water.
00:17:05Please.
00:17:06Done.
00:17:07Hands in every single pot.
00:17:09He's doing one thing.
00:17:10I'm doing another.
00:17:11The tube's gonna get cooked in the vodka sauce.
00:17:13Yes.
00:17:14I've sliced those calamari tubes the same exact thickness as the pasta.
00:17:19Check that pasta, yeah?
00:17:20It's in the sauce.
00:17:21In the sauce.
00:17:22Let's go!
00:17:23I really gotta make sure I focus on the second usage of the tentacles, which is gonna be a crispy
00:17:30fried garnish on top.
00:17:32Nothing says Christmas like the gift of the TOC title.
00:17:36I think winning together would just mean the absolute world to me.
00:17:42Since it's the holidays, we have even more surprises under the tree, including a special golden gift for the team with the highest score in the first round.
00:17:51Right now, the score to beat is 87.
00:17:53Ten minutes, chef.
00:17:54Ten minutes hurt.
00:17:55Very tough.
00:17:56It's a lot of movement.
00:17:58It feels like being at my house during the holidays and everyone's fighting.
00:18:01But I think I've got it under control.
00:18:03We've cooked together many, many times.
00:18:06But trying to figure out who's going where and where everything's going and then having two mixers side by side, it's a difficult dance.
00:18:14Making a whipped cream.
00:18:16Lot going on right now.
00:18:18Sorry.
00:18:19I'm good.
00:18:20Move anything.
00:18:22I'm just flipping.
00:18:23So I decide to make this kind of quick mousse.
00:18:26I add a little bit of balsamic vinegar and almond liqueur and a little bit more rum to really jack it up.
00:18:34I love this man and I'm just so happy to be with him and cooking by his side.
00:18:40It's really nice to spend time together, but you know what's nicer?
00:18:44Winning.
00:18:45Winning.
00:18:46Four and a half minutes and you must be plated.
00:18:50Cakes are out.
00:18:52They are finally done.
00:18:54Cakes spring back when I tap them.
00:18:56They're nice and boinky.
00:18:58Hot, hot, hot behind.
00:19:00Boinky is a technical pastry term, by the way.
00:19:02Flip them out onto the plates.
00:19:05Boon the mostarda onto 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.
00:19:20Line them up three on the plate.
00:19:21And I spoon my fig sauce around my salad.
00:19:25It's gonna go right on top of my squid.
00:19:29Two minutes.
00:19:30Two to go.
00:19:31I am gonna start plating my dessert.
00:19:33Red on green, baby.
00:19:34That's so holiday.
00:19:35I put my three dollops, different sizes of the cheesecake mixture.
00:19:40I'm putting my cranberries throughout, making sure that there's a lot of whole berries.
00:19:44I'm putting all of my crunchies.
00:19:46And then I wanna garnish everything and anoint it with that beautiful fig caramel bourbon sauce.
00:19:52It's the holidays.
00:19:53If there's ever an excuse to indulge in your sweet tooth, it's right now.
00:19:57And I think the great thing about our team is that we're taking turns, making sure it all lands to the plate.
00:20:02Right?
00:20:03Put the utensils up there.
00:20:04Put the pasta up there.
00:20:05You start to twirl.
00:20:06It's time for me to go.
00:20:07Oregano.
00:20:08Fresh herbs.
00:20:09Calamari bits.
00:20:10Over the top.
00:20:11One more dusting of that breadcrumb.
00:20:12We're garnishing each other's plates.
00:20:14This is the dream team, baby.
00:20:16Five.
00:20:17Four.
00:20:18Three.
00:20:19Two.
00:20:20One.
00:20:21That's it.
00:20:26Back to your trailers.
00:20:27And the Santa judges are gonna show up and do their magic.
00:20:30Thank you very much.
00:20:31Good luck.
00:20:34That 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.
00:20:44Our judges have been patiently waiting in their trailer, signing Christmas cards.
00:20:47I really do hope I'm gonna get one this year.
00:20:50Let's meet them.
00:20:51Give 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.
00:21:08Let's go.
00:21:10James Beard Award Winning Chef and Emmy Award Winning Culinary Host.
00:21:15Fame for her Latin flavors.
00:21:17Oh, this is a spicy one.
00:21:18The one and only Chef Michelle Bernstein.
00:21:21Woo!
00:21:22Mickey!
00:21:23She's gonna love the pasta.
00:21:28And finally, Michelin-starred restaurateur, esteemed Chopped Judge, and legendary Iron Chef.
00:21:35The one, the only.
00:21:36Wait.
00:21:37He's just getting done working out.
00:21:39Chef Jeffrey Zakarian.
00:21:40Oh, no.
00:21:46Tough panel.
00:21:47Oh, my God.
00:21:48Wow.
00:21:49Tonight, in the savory category, the chef was given calamari tubes and tentacles.
00:21:54The sweet category used cranberries.
00:21:57Both dishes needed to use a stand mixer.
00:22:00The style tonight is boozy, and the wild card ingredient is dried figs.
00:22:06And here is the ambassador herself, TOC3 champ, Chef Tiffany Faison.
00:22:11Chef, may I present to you two holiday-worthy dishes.
00:22:16On your right, you have your favorite course.
00:22:18Boozy braised squid.
00:22:19The farce in the squid was made with induya, mission, and Turkish dried figs.
00:22:24The farce was then whipped in the stand mixer, and then it was stuffed into the tubes.
00:22:29The calamari was then grilled and braised in a boozy trio of red wine, port, and cognac with braised figs.
00:22:37They haven't stopped eating.
00:22:38That always scares me.
00:22:39Moving you along to your amaretto brown sugar cake.
00:22:42Sugared cranberries were put in the bottom of the cake, and the cake was emulsified in the stand mixer, and then baked to perfection.
00:22:49In front of the cake, you have an amaretto rum mousse that was also whipped in the stand mixer.
00:22:54The sauce is a cranberry rum fig mostarda sauce.
00:22:58Freeze-dried cranberries were worked into the tuile that is both on the cake and also on your mousse.
00:23:03I'm so nervous. I'm gonna cry.
00:23:07The way that they use the randomizer, it's really cool.
00:23:10Especially having the cranberries and then the figs.
00:23:13It's a lot, right?
00:23:14And it could have ended up really sweet, but it didn't.
00:23:17Which I really appreciate.
00:23:18So smart.
00:23:19The red wine reduction could have been a little more reduced just because it does have a little bit of that alcohol whiny quality to it.
00:23:27But it is boozy.
00:23:28It's boozy!
00:23:29Moving over to this pastry.
00:23:31The almond with the fig and then the cranberry and the white chocolate, it's just really smart.
00:23:37This is so clever and so delicious because it totally cut the sweetness of the white chocolate and it really tastes like a cranberry.
00:23:46Cranberries taste like cranberries!
00:23:48But I think that I'm missing a little bit of booziness.
00:23:51Try the mousse.
00:23:52Girl.
00:23:53I love garlic.
00:23:54I love anduja.
00:23:55And I love calamari.
00:23:56So I think it's a perfect bite.
00:23:58I love the figs.
00:23:59I love the red wine reduction.
00:24:00I need some acid here.
00:24:01I would love a vinegar.
00:24:03Overall, really lovely flavors and a great presentation.
00:24:06The cake, I love the flavor.
00:24:09It really is Christmas holiday.
00:24:11Great use of cranberries, which I'm a big fan of.
00:24:13And I agree that it needs booze.
00:24:15Eat the cream!
00:24:16Eat the cream!
00:24:17I'd say take a big spoonful of the beautiful amaretto whipped cream below.
00:24:23I had a bite of that and I was like boozy.
00:24:25You're right.
00:24:26You're right.
00:24:27Yes!
00:24:28Eat the cream!
00:24:30Judges, I've stocked all three of your trailers with full bark.
00:24:34Yeah.
00:24:35I definitely hammered home the booze.
00:24:38The dish is very well executed.
00:24:40The calamari is cooked well.
00:24:41It is stuffed beautifully and evenly.
00:24:43I think their decision to keep the figs whole, dried, is tricky.
00:24:48Because it's a little grainy.
00:24:49It's a little gritty.
00:24:50And that is pulling away from the beautiful execution of the texture of the dish.
00:24:54The dessert is actually incredibly impressive.
00:24:57This is cranberry.
00:24:58It's fig.
00:24:59It's stand mixer.
00:25:00It's boozy.
00:25:01For 35 minutes as a pastry chef is not an easy feat.
00:25:05Yeah!
00:25:06We'll take it.
00:25:08We'll take it.
00:25:09A beautifully well mixed cake.
00:25:11The reduction is just sticky and sweet enough in a way that you want on your holiday dessert.
00:25:17Bravissima.
00:25:18It's Zach Young.
00:25:20He nailed it.
00:25:21Yeah.
00:25:22Great judges, thank you very much.
00:25:23Two scorecards in front of you.
00:25:25We have 50 points available for each dish.
00:25:2725 points available for taste.
00:25:3020 points available for the use of the randomizer.
00:25:33And five points available for the plating.
00:25:36I feel like I got okay spores.
00:25:39On the other hand, maybe you saved me, chef.
00:25:42Overall, they were like, nom, nom, nom, nom, nom, nom, nom.
00:25:45Let's bring out the second team's dish.
00:25:47Here to explain this fantastic dish is the wild card, Justin Warner.
00:25:51Judges, we'll start with the savory portion of these dishes.
00:25:55This is calamari a la vodka.
00:25:57The tubes you will find sent through the standing mixer grinder attachment to form a ragu.
00:26:02A bit of the fried tentacle on top.
00:26:04A heap and helping of vodka is present in the sauce.
00:26:07In addition to that, some figs were ground into this as well.
00:26:10For the sweets, you have not your nona's mascarpone cheesecake.
00:26:14The cranberries met their fate in a pan with white sugar, ground figs, and a big blast of bourbon.
00:26:20A stand mixer was used to grind those figs, also 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, and then the sort of like grandma's china that doesn't come out.
00:26:33It's like hanging on the wall.
00:26:35They both feel like Christmas.
00:26:36This is very Feast of the Seven Fishes.
00:26:38Yes!
00:26:39If you served this to my Italian Nona, she would not believe that someone made it in 35 minutes.
00:26:46The dessert, I think it was smart the way that they used the fig and the sweetness of the sauce.
00:26:51It's very focused, which I love.
00:26:53As a pastry chef, I would have taken it in this direction.
00:26:57I'm freaking out.
00:27:00I think it's cooked beautifully, and I love the rings of calamari that are in there.
00:27:04Really great.
00:27:05The vodka sauce, it's gonna 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.
00:27:12That was a gut punch.
00:27:14Over to the next course.
00:27:16Just need some more booze.
00:27:18I love figs on Middle Eastern.
00:27:20I have figs all the time.
00:27:21It's delicious, but it's not to me a dessert.
00:27:24He's getting some coal in his stocking.
00:27:26I 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.
00:27:32Mixed with the pasta, I think that it allows you to identify the calamari even more so.
00:27:36Is it a pasta dish, not a calamari dish?
00:27:39I do like the idea of it being like a cheesecake idea with a ricotta.
00:27:44All in all, I think it was really smart, and it was a really good use of the time that they had.
00:27:49I'm not feeling good.
00:27:50Yeah.
00:27:51I'm sure it was delicious.
00:27:53It looked delicious.
00:27:54Great, judges.
00:27:55Thank you very much.
00:27:56Two dishes to score.
00:27:5750 points available for each.
00:27:59I have no clue.
00:28:00It's anyone's game.
00:28:01It's the best team.
00:28:02Right.
00:28:03We are the best team.
00:28:04We are the best team.
00:28:05I love you so much.
00:28:06I love you.
00:28:07All right, chefs.
00:28:08They're ready for you.
00:28:09Scores are in.
00:28:10Whoa.
00:28:11Let's go see.
00:28:12Let's go.
00:28:13Let's go ahead and bring our chefs back in.
00:28:14Chef Leanne.
00:28:15Chef Rick.
00:28:16Chef Jonathan.
00:28:17You killed it.
00:28:18You killed it.
00:28:19You killed it.
00:28:20I thought that was some fine cookery, and we have a three-point difference.
00:28:34Wow.
00:28:35Wow.
00:28:36One team scored a 37 out of 50 in savory, a 42 out of 50 in sweet for a score of 79.
00:28:46Wow.
00:28:47One team scored a 42 out of 50 in savory, a 40 out of 50 in sweet for a score of 82.
00:28:59Ladies and gentlemen, the winner of the TOC All-Star Christmas Battle between Team Britt
00:29:04and Jonathan and Team Leanne and Zach is...
00:29:18Britt and Jonathan!
00:29:20Great job.
00:29:21I love you.
00:29:22Congratulations.
00:29:23I love you so much.
00:29:29I think you both did a fantastic job.
00:29:31I'm sorry this isn't going to go any further, but it sure was great to watch you two cook.
00:29:35I'll be back.
00:29:37Ladies and gentlemen, Leanne Wong, Zach Young.
00:29:43Beast of a randomizer.
00:29:44He's a beast of a randomizer.
00:29:45What did we say?
00:29:46What did we say?
00:29:47We're going to go rob a bank now.
00:29:52Did you think you'd won?
00:29:53No.
00:29:54No.
00:29:55I thought I was going home.
00:29:56And you looked great doing it.
00:29:57I just got to say for one second.
00:29:59That is the most vodka I've been near in 39 months.
00:30:07Love you.
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.
00:30:16So good.
00:30:19Let's take a look.
00:30:20Jet and Ashley.
00:30:21And that puts us in the quarterfinals with you two.
00:30:23Ashley is a pastry powerhouse.
00:30:25Our teamwork has never been better.
00:30:26And I think that's what's going to pull us through.
00:30:27Congratulations.
00:30:28Chef Britt, Chef Jonathan.
00:30:29Big win.
00:30:30Is this real life?
00:30:31Congratulations.
00:30:32Good to see you.
00:30:33Thank you so much.
00:30:34Hey, brother.
00:30:35How are you?
00:30:36Good to see you.
00:30:37Good to see you.
00:30:38Good to see you.
00:30:39Thank you so much.
00:30:40Hey, brother.
00:30:41How are you?
00:30:42Good to see you.
00:30:43Good to see you.
00:30:44Good to see you.
00:30:45Good to see you.
00:30:46Good to see you.
00:30:47Good to see you.
00:30:48Thank you so much.
00:30:49Good to see you.
00:30:50Good to see you.
00:30:51I know you have some trepidations about your execution on dessert.
00:30:55I mean, I'm a chef.
00:30:56Of course.
00:30:57I'm not a pastry chef.
00:30:58Yeah.
00:30:59I 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?
00:31:03Yeah.
00:31:04I mean, he is a legend.
00:31:05Yeah.
00:31:06And so is Mama Wong.
00:31:08Ladies and gentlemen, are you ready to meet the teams that will battle for the final spot in the Great Eight?
00:31:14That's what I want to hear from our A division.
00:31:19We have the number one seed team, Chef Manit Shohan and Chef Stephanie Izar.
00:31:24Their years of experience in the restaurant industry combined with their longtime friendship make them one of the teams to beat.
00:31:32Why are you?
00:31:33Because we are fabulous.
00:31:35Top Chef, Iron Chef, the OG of competition is right next to me.
00:31:41And then we have Manit.
00:31:43Not only has won tournament champions once, but twice.
00:31:47We 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, they are newbies.
00:31:56We've got insane flavors and our chemistry is incredible.
00:32:02Both Stephanie and I, we are incredible savory chefs, but we are also incredible pastry chefs.
00:32:08I am taking savory.
00:32:09I'm going to take sweet, and my number one goal is just don't let my partner Manit down.
00:32:14Our culinary language is the same, and our dance language is the same, right?
00:32:20They're going up against Chef Kevin Lee and Chef Dale Tallade.
00:32:24They're coming in at the number four seed.
00:32:27Since meeting on TOC 5, they've become fast friends.
00:32:30You know, we met in TOC Season 5, and when you see someone that has a little bit of you and them, you know, he's a little younger than me, we have a lot of similar POV.
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.
00:32:48We just really understand each other's food very well.
00:32:51I've taken out some big dragons in this arena before, so it's nothing new going against the number one seed for me.
00:32:57Any time you're up against a two-time champ, an Iron Chef, you're going to be nervous, but Randomizer treats everybody the same.
00:33:04I'm going to tackle the sweet side, and then Kevin is going to tackle the savory side.
00:33:10Chef Dale over here has a lot of restaurants and never had a pastry chef.
00:33:14Chefs, they're ready for you.
00:33:15Let's go!
00:33:16We got this!
00:33:22Are you ready for the final first-round battle of Arcade?
00:33:26Give it to me!
00:33:27Let's light this up!
00:33:29Kevin Lee is a successful restaurateur who has earned the title of Best Chef from the Oklahoma Gazette and was a James Beard semi-finalist this year for Best Chef Southwest.
00:33:49Now, Dale Talday was a James Beard nominee for Best Chef New York in 2022, and his restaurant, Goose Feather, was named Best New Restaurant by Esquire magazine.
00:34:02Give it up, ladies and gentlemen, for the Dragon Slayer and the Boogeyman, T, Kevin, and Dale!
00:34:09Let's go!
00:34:10Let's go!
00:34:11Come on!
00:34:12Merry Christmas!
00:34:13Let's go!
00:34:14Let's go!
00:34:15Let's go!
00:34:16Let's go!
00:34:17Come on!
00:34:18Merry Christmas!
00:34:25What was your handshake?
00:34:26You had some...
00:34:27Oh, we got you.
00:34:28What was this?
00:34:29Pepper grinder.
00:34:30Salt.
00:34:31LeBron.
00:34:32You're gonna need all of that and then some going against these opponents.
00:34:43Chef Monique Chauhan made her name in elite restaurants in New York and Chicago and Nashville.
00:34:49She was crowned TOC2 champ, and three years later came back and took the belt again, making her the winningest chef in TOC history.
00:35:01Her partner in crime, Chef Stephanie Izard, is 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.
00:35:16Make some noise for the Dancing Spice Queen and the GOAT, Team Monique and Stephanie!
00:35:31Powerhouse, powerhouse, very scary.
00:35:40What do you think, gentlemen?
00:35:41Up for the challenge.
00:35:42Up for the challenge.
00:35:43Let's go.
00:35:44Tough match, tough match.
00:35:45Well, chefs, it's gotta 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.
00:36:00The savory ingredient is for one dish.
00:36:02The sweet item is for the other dish.
00:36:04The equipment, the style, and the wild card, all of those are for both dishes.
00:36:10All right, let's get into this.
00:36:11Let's go for the savory.
00:36:12Let's go, Randall.
00:36:14I don't want to look at this.
00:36:21For savory, turkey breast.
00:36:23For sweet, plums, panini breast, layered, and chocolate orange.
00:36:31Wow.
00:36:32How do you feel?
00:36:33Good.
00:36:34Dale, you liar.
00:36:36I got my dad for Christmas and his birthday every year chocolate-covered orange peels.
00:36:41So you have some comfortable nature with that?
00:36:43I never liked them.
00:36:44That was the problem.
00:36:45Okay, good.
00:36:46That's good.
00:36:47Well, listen, chefs.
00:36:48I'm gonna give you two minutes right now to confer and discuss your menu.
00:36:52And right after that, it will launch into the 35 minutes you have to prepare your award-winning
00:36:58savory and sweet dish.
00:36:59And your two minutes starts now.
00:37:01Good luck.
00:37:02Okay.
00:37:03What do you think?
00:37:04Right.
00:37:05Sort of a butter pie with plum filling, if it's possible.
00:37:07And I was thinking of a roulade.
00:37:08Do you think a roulade will be layered?
00:37:10Okay.
00:37:11Individually, we are really, really strong competitors.
00:37:15But together, I would suggest to the rest of the guys, you know what?
00:37:18Just, just go.
00:37:19Just go.
00:37:20We got this.
00:37:21We got this.
00:37:22So.
00:37:23Leftover.
00:37:24Leftover.
00:37:25And layer the sandwich and make it stack.
00:37:27Watch out, the boogeyman and the dragon slayer is coming.
00:37:31Then I'm gonna do shaved ice, plums, grate the chocolate into there.
00:37:36The pressure's off of us.
00:37:37The pressure's not on the fourth seat.
00:37:38They're the ones who have the target on the back.
00:37:40We're the hungry kids that are trying to go after that.
00:37:42And that's what makes us dangerous.
00:37:44Three, two, one, and good luck.
00:37:49Seth Kevin has scored major upsets in the past.
00:37:52Will the dragon slaying duo take down two culinary giants?
00:37:57They're off to the races.
00:37:58Do you have some plums for me also?
00:38:05Plums.
00:38:06Got it.
00:38:07The turkey breast, super popular as a Christmas dish.
00:38:11Plums.
00:38:12This is gonna be a really fun one for them to work with.
00:38:15It's gonna work in the sauces, work in the desserts.
00:38:17It'll be fantastic.
00:38:18The panini breast, this is working with heat and pressure.
00:38:22Remember, they've gotta use it layered.
00:38:24This is really going to be a visual component.
00:38:27And chocolate orange, it's chocolate that is orange flavored.
00:38:31Oh, that's a whole different story.
00:38:36I know we got our headbands and wristbands on our Hawaiian shirts going on,
00:38:40but we're taking this tournament seriously and we're here to win.
00:38:44The plan of attack here is that I'm gonna tackle the sweet side plums
00:38:49and then Kevin is gonna tackle the turkey savory side.
00:38:52Chef Del Talde here, he's been a great mentor.
00:38:55Chemistry wins championships, and there is a great chemistry here.
00:38:58I mean, we went on vacation together with our families and our kids.
00:39:01That's how much this relationship has blossomed over, like, the last three years.
00:39:06It's good to have someone to lean on when you come to these things.
00:39:09You guys are working too fast. Chef, what's the plan here?
00:39:12I'm making a bingsu.
00:39:13Korean layered shaved ice. Got it.
00:39:16It's this dirt that Kevin and I have actually eaten together.
00:39:19For me, tradition is important because my parents are immigrants.
00:39:22They took a chance to come to America, and if you keep food traditions alive,
00:39:26people will continue to understand what their culture is.
00:39:29And I want to keep that tradition alive. I want my kids to kind of see me doing it.
00:39:32First thing I need to do is get some plums roasting on the panini press
00:39:36so I can make plum liquid to freeze.
00:39:39Once my plums are roasted, I add it to my prune juice.
00:39:42Prunes are plums that are just dried.
00:39:45I had no idea prune was a dried plums until now.
00:39:49The kind of knowledge the boogeyman has over here.
00:39:56Got a good game plan?
00:39:57I'll make a leftover turkey cutlet sandwich.
00:40:00Layer it with stuffing, some cranberry sauce.
00:40:04Make like a spiced chocolate gravy to dip it in.
00:40:07So my favorite thing to eat during the holidays is really making a sandwich out of the leftovers.
00:40:12What's more perfect than a sandwich when it comes to layers?
00:40:15You're literally stacking one thing after another.
00:40:18Sandwich in this round is the go-to move.
00:40:21You've got to cook turkey, make stuffing. That is a daunting task.
00:40:25I'm going to pound out the turkey breast and fry it to really get that nice crispy in there to speed up the process.
00:40:31I'm going to pound the thinly sliced turkey breast.
00:40:38I got my egg wash.
00:40:39Also adding the orange chocolate in there.
00:40:42Adding the chocolate is going to add a nice sweetness.
00:40:44Also going to add a nice zesty orange flavor.
00:40:47I'm quickly coating the turkey breast with some panko.
00:40:51I'm going to do a first fry on it to make sure I know I'm going to finish on time.
00:40:55And right before we play, I'm going to drop it down for the second fry.
00:41:00The dancing spice queen over here, manhandling, ladyhandling some turkey breast.
00:41:04Have you seen the number of titles sitting over here?
00:41:07I mean, the best part is that we're going to have the biggest dance party to celebrate later.
00:41:10It's double the talent, it's double the dance, and double the celebration when we win.
00:41:17It's true.
00:41:18Turkey breast can be a little bit dry. It's a dense piece of protein.
00:41:22Plums with turkey breast, I think, works really well together.
00:41:25What's the plan, Manate?
00:41:26Almost like a turkey roulade.
00:41:28I always do a turkey in the holidays, and usually it is with an Indian flair. It'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, garam masala, ginger, curry powder, salt, and red Thai chili.
00:41:42And I put the chocolate orange in the marinade.
00:41:46Lots of depth of flavor. I love the use of the plum in there.
00:41:49There's no way we're not getting flavor on this station.
00:41:52This is panini turkey skin.
00:41:55I wonder if that can get it as crispy as you'd want it.
00:41:59It's going to take a long time.
00:42:00They have a lot more skin in the game, you know what I mean?
00:42:03How we doing, goat?
00:42:06Good.
00:42:07I'm trying to make this butter pie grape cracker crust.
00:42:10Sweet lands on plums.
00:42:11Plums are full of acidity.
00:42:13They've got sweetness.
00:42:14I'm thinking holiday pie layered.
00:42:17Sort of a butter pie with plum filling.
00:42:20To make the filling, add in the egg, add in the cream.
00:42:24And when it's baked, it's sticky, gooey.
00:42:27And nothing says the holidays like a pie.
00:42:30Exactly.
00:42:31Do you need anything?
00:42:32I don't think so.
00:42:33I'm trying to make these little crusts real quick.
00:42:35With some plums inside.
00:42:36Yes, chocolate orange.
00:42:38Is it hollow?
00:42:40There you go.
00:42:41Well, that's satisfying.
00:42:44This is just going to be a super quick ganache.
00:42:47That's delicious.
00:42:52What is this roulade going to be?
00:42:55I marinated it in a plum and an orange chocolate marinade.
00:42:59And then I am going to roll it up.
00:43:01We do not want boring turkey.
00:43:03Yeah.
00:43:04Because turkey is already boring by itself.
00:43:06Finally turkey that I'm excited to eat.
00:43:0920 minutes, chefs.
00:43:1020 to half.
00:43:11Both dishes plated.
00:43:1220 to go.
00:43:13Next I make the filling for the turkey roulade.
00:43:20Plums, pistachios, cream cheese, sage.
00:43:22Sage, yeah.
00:43:23I've also put the chocolate orange in the stuffing.
00:43:25The cream cheese is really going to add fat and give it the turkey, which is always so dry.
00:43:30Some lusciousness.
00:43:31Minnie, how are you feeling?
00:43:33I think okay, Stephanie.
00:43:39I feel like I maybe put an extra egg or something's going wrong.
00:43:43My butter pie filling is like completely broken.
00:43:46Pie filling is like broken looking.
00:43:48Put it in the kitchen aid.
00:43:50I've tried the whisk.
00:43:51I've tried the mixer.
00:43:52I've tried the blender.
00:43:53This filling is just fully broken.
00:43:56This isn't going to work.
00:43:58Steph, did you buzz out that butter filling?
00:44:00It just looks broken.
00:44:02I just feel like I'm going down in flames because it's like my worst Christmas nightmare is to let you down.
00:44:09I'm struggling, Minnie.
00:44:10I'm not going to lie.
00:44:1516 and a half, Steph.
00:44:16I feel like I should just bake these and make a decision after that.
00:44:19I need to take a moment to just regain composure and my thought process always is when you need to pivot, just keep cooking.
00:44:26It's okay.
00:44:27You got it.
00:44:28It's okay.
00:44:29It's okay.
00:44:30We got this.
00:44:31I have something in the oven.
00:44:32Remind me in a few minutes.
00:44:33Goat, how we doing?
00:44:34I've been better.
00:44:35How are you doing?
00:44:38I look at Monique.
00:44:39She's got all this stuff going on and my thought is like how do I pivot?
00:44:42Steph, what's the pivot?
00:44:44Ice cream maybe?
00:44:45Okay.
00:44:46So I go from trying to make a pie filling that doesn't work to deciding to make an ice cream because pie not a la mode. Why eat pie?
00:44:52I agree.
00:44:53I agree.
00:44:54Chocolate orange ice cream?
00:44:55Yeah.
00:44:56Love it.
00:44:57And then some orange zest and a little bit of orange juice.
00:44:59Cook the egg yolks just enough.
00:45:00Because isn't that what you think when 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.
00:45:05Okay, I'm going into the ice cream maker.
00:45:13Go like this.
00:45:17That's nuts.
00:45:18That's actually good.
00:45:19It's orangey but it's not really polarizing orangey.
00:45:22Let's talk about something that's on my Christmas list.
00:45:27This little snow maker.
00:45:29Chef, do you want to build a snowman?
00:45:31Yes.
00:45:32Chef Dale is seemingly no stranger to this sort of machine.
00:45:34He's doing all the right stuff here.
00:45:36Making sure he's got the right amount of sugar so this stuff doesn't freeze like jagged ice crystals.
00:45:41Have you used this before?
00:45:42Oui, Chef.
00:45:43I have one at my restaurant.
00:45:45It's amazing.
00:45:46We have this beautiful machine here that can take fruit, pure, nice and fine and thin.
00:45:51And let the shaved ice thing do what it needs to do and keep it moving.
00:45:56Seems like it's maybe this liquid is not chilled enough.
00:45:59Right.
00:46:00Because you see it kind of melting off of it.
00:46:02The blade is supposed to shave it.
00:46:05It's actually just dumping just ice.
00:46:07And I don't have the time to adjust it.
00:46:09But it's just turning into goop.
00:46:10I don't have my sea legs underneath me right now.
00:46:13The pressure comes fast and furious even though it is the Christmas edition.
00:46:19Smart little insurance policy here.
00:46:20He's got a bane of liquid nitrogen going underneath.
00:46:23It's making a slow stream of stuff.
00:46:26Being a chef is being flexible.
00:46:28You have to be able to pivot and you have to do it quickly.
00:46:31If you've ever been to the mall and you've had the ice cream of the future, Dale just made it on a microscopic level.
00:46:37Kevin, you good?
00:46:38I'm good.
00:46:39For my stuffing, I'm adding all the aromatics of the holidays like rosemary, sage, thyme.
00:46:45I'm deglazing with some chicken stock and adding the sourdough croutons.
00:46:49Tossing it together, throwing it in the oven to make sure that gets nice and moist stuffing for my perfect sandwich.
00:46:56What's the plan with brown sugar and butter, chef?
00:46:58Making a little orange chocolate bark.
00:47:00This is a real homey thyme kind of dessert.
00:47:03Like my friend's wife makes this kind of bark.
00:47:07So I'm taking crackers, butter, sugar, and the chocolate will go inside there.
00:47:11Chocolate orange, I had no idea what that was.
00:47:14Of course, Mr. Encyclopedia of Culinary over here knew exactly what it was.
00:47:18You go to grandma's house and that chocolate orange has been there for maybe five or six years or she just got it like, you know, yesterday.
00:47:25You don't know.
00:47:26I also zest some oranges on top of it to reinforce that orange flavor.
00:47:33The turkey skin just came off the panini press and has gone into the pan with some plums.
00:47:37I make a plum chutney.
00:47:39I let the turkey skin render.
00:47:41Then I put some plums in it and just let that reduce.
00:47:44That's what the turkey skin in the pan was.
00:47:46Uh-huh.
00:47:50It's going to be served on a chorizo stuffing.
00:47:52Put some raw plums so that there is some of that freshness which comes through with the bread.
00:48:00Grilled on the panini press.
00:48:01Panini press.
00:48:02Chef Monique cooked the roulade in the panini press.
00:48:08Cooked through, chef?
00:48:09No.
00:48:10It's raw in the center.
00:48:11It's now going to the deep fryer.
00:48:13And with very little time, like 12 minutes left.
00:48:17I keep saying that to myself with everything that I'm doing.
00:48:20Maybe I shouldn't do this.
00:48:21Maybe you should, though.
00:48:22Maybe I shouldn't.
00:48:23But maybe you should.
00:48:24So once I make the ice cream, now I've got the layers.
00:48:26I've got graham cracker crust.
00:48:27I've got plum on the inside for tart.
00:48:29So we've got a pie.
00:48:30But then we have a ganache sitting on top.
00:48:33I think if I add this ice cream, I can add a little bit of marshmallow and then another graham cracker on top that's cooked in the panini press.
00:48:41It appears I have made a delicious layered s'mores pie.
00:48:45And I think, why don't I just make an Italian meringue, which basically is a marshmallow, it's not set.
00:48:50Because why not?
00:48:52How do we look, Stephanie?
00:48:54I look okay.
00:48:55Good.
00:48:56How do you look?
00:48:57I always look fabulous.
00:48:59Ten minutes to go.
00:49:01Ice cream?
00:49:02Check it.
00:49:04It's the testament of this teamwork.
00:49:06That's what it's all about, supporting each other when you need help.
00:49:12It's not really working out the way I need it to.
00:49:15Basically, I'm just going to have to take the ice out of this liquid nitrogen, put it in a food processor, and blend it.
00:49:21I want fluffy snow.
00:49:22When you're a four seed, it's the best position to be in.
00:49:27Because no one expects you to win, right?
00:49:29We got the two-time champ.
00:49:30We got an Iron Chef to go up against us.
00:49:32There's no pressure on us.
00:49:33The pressure's on them.
00:49:35What's still holiday left of a sandwich without a cranberry sauce?
00:49:38Grabbing the frozen cranberries, I'm adding orange juice, a little bit of sugar.
00:49:43You still have some chocolate orange I can use?
00:49:44Yeah, get this chocolate in your cranberry sauce, bro.
00:49:46And I'm using that orange chocolate to reinforce that chocolate flavor.
00:49:53Put that down.
00:49:54Chef, what do you got in here? Gravy?
00:49:55Gravy sauce made with chocolate and some chilies.
00:49:59For a holiday turkey leftover sandwich, you need a nice gravy to dip it in.
00:50:09What's going on here?
00:50:10Cream cheese and sweetened condensed milk.
00:50:12Mascarpone.
00:50:13Yeah, like a light, airy mousse, so I can layer it.
00:50:16And I just get it whipping in a stand mixer to get it nice and fluffy.
00:50:20How are you doing on time?
00:50:21Sorry, bailed in my sandwich.
00:50:22Turkey cranberry sauce, proper amount of stuffing, and pressing it in that panini press, nice and crispy, and have the nice ridges.
00:50:31So when you dip it in that chili chocolate gravy, it picks up all the sauce to make that perfect, moist holiday turkey leftover sandwich.
00:50:40We got it, baby!
00:50:42Five minutes left.
00:50:45Five minutes left of the competition.
00:50:50To plate my turkey leftover sandwich, I have my sandwich cut in half.
00:50:55And on the top of the sandwich, I'm garnishing with some extra cranberries and some fried sage to really reinforce the holiday season.
00:51:03Then I'm going to put the chocolate gravy in a little small cup on the side for dipping of the sandwich.
00:51:10Worked.
00:51:11Four minutes, chef.
00:51:12How are you feeling?
00:51:13Good.
00:51:14Really good.
00:51:15So I have these beautiful little coupe glasses that I'm ready to plate, and I just start layering.
00:51:20Plums.
00:51:21The orange chocolate bark.
00:51:22Mascarpone cream.
00:51:23Lair it up.
00:51:24Plum.
00:51:25Ice.
00:51:26And then repeat.
00:51:27Just keep building this thing up and up and up.
00:51:29I'm hoping the judges just understand this dessert.
00:51:32I know it's not traditional, and I know it's a little out of the box, but that's my food.
00:51:39How much time?
00:51:41Three minutes.
00:51:42I take the roulade out of the fryer.
00:51:45It's evenly cooked.
00:51:46I actually am really happy because I know that this is delicious because I've tasted each and every component.
00:51:51I put the stuffing at the bottom, put the turkey roulade right on top of it, a little bit of the cream cheese filling right on top, a little bit of the chutney, and that crispy, crispy turkey skin that looks so good.
00:52:07I sprinkle it with some of the rosemary.
00:52:11It's almost like a confetti.
00:52:14One minute to go.
00:52:18So I put the little pie into the bottom, try to leave it as in layers as possible.
00:52:23It's got the ice cream on top.
00:52:24Then I take some of my Italian meringue that's just been finished so that I can scoop it out, torch it, and it's like a marshmallow on a swan.
00:52:32I don't know who the judges are, but I'm just hoping that at least one of them appreciates a dessert that isn't necessarily a showstopper in its presentation, but you take a bite of it, and you just can't stop taking more of this.
00:52:43One, four, three, two, one.
00:52:48Stop!
00:52:49This is the chaos of Christmas morning.
00:52:56That's exactly what this was.
00:52:59Great job, both teams.
00:53:00Thank you so much.
00:53:02We're in the judges.
00:53:03We got their work cut out for them, for sure.
00:53:08Oh!
00:53:11It looked great.
00:53:12It tasted absolutely fantastic.
00:53:14It tastes good.
00:53:15The ice cream's good.
00:53:16There's chocolate ganache.
00:53:17We didn't have to talk a lot.
00:53:18We knew what we were doing.
00:53:19I think that's what happens when you have really good chemistry between two people.
00:53:22Five minutes after you walk out of there, you have, like, five ideas that are better.
00:53:25Yeah.
00:53:26Or I do.
00:53:27It is what it is.
00:53:28It is what it is.
00:53:29Ladies and gentlemen, please welcome back our judges, Chef Christina Tosi, Chef Michelle Bernstein, and Chef Jeffrey Sicarian.
00:53:35And Tosi likes casual and delicious.
00:53:38Oh, my God.
00:53:39Michelle, we used to have a restaurant in the same hotel.
00:53:41Jeffrey Sicarian, a very fair judge, right?
00:53:44Yeah.
00:53:45This is the powerhouse, huh?
00:53:46Well, you should have seen what was going on here.
00:53:49Tonight, the lovely randomizer served up in savory turkey breast, in sweet plums, the panini press, style was to be layered, and the wild card ingredient, chocolate orange.
00:54:02Here to explain this fantastic dish is the wild card, Justin Warner.
00:54:07For your savory course, we have a Black Friday sandwich with a chocolate-infused gravy for dipping.
00:54:14In the very center of this layered contraption, you will find the turkey breast, which has been fried.
00:54:19The panini press was utilized to craft the sandwich.
00:54:22Now that gravy, it's been finished with that chocolate orange.
00:54:25On to the sweets.
00:54:26This is a frozen plum trifle with an orange chocolate and buttercracker bark.
00:54:32The plums were panini-fied.
00:54:34The layers are as such, fresh plum, mascarpone cream, the pulverized frozen plum, orange chocolate chunks, and orange chocolate bark.
00:54:42Dip, you gotta dip.
00:54:44Dip it.
00:54:45Judges, I want to remind you the chef's intention was for you to pick the sandwich up and dip it into the gravy.
00:54:51There we go.
00:54:52Nice.
00:54:53Such a more fulfilling bite.
00:54:55This is a beautiful celebration of leftovers.
00:54:59Look at those beautiful layers.
00:55:01Come on.
00:55:02We love that.
00:55:03I love the turkey being breaded.
00:55:06I love the gravy as the dipping.
00:55:08I don't know that I'm getting any chocolate orange.
00:55:11I think it was really brilliant to make a milanes out of the turkey.
00:55:16Really, really smart.
00:55:19I mean, they did a beautiful job with the panini press.
00:55:21I don't know if I needed the gravy with it.
00:55:23I agree, a milanes is a great way to treat it.
00:55:26This is like a Thanksgiving Christmas gift package.
00:55:29I love the panini.
00:55:30But it's unfortunately dry.
00:55:32I don't taste the chocolate orange, but I love the concept.
00:55:35Creativity is off the charts.
00:55:37The dessert.
00:55:38Check, we got the layers.
00:55:39I don't know about the panini press on the plum.
00:55:42Is it my favorite dessert?
00:55:44No.
00:55:45Do I think it's a nice execution?
00:55:47Yeah.
00:55:48I'm not really sure what I'm eating.
00:55:50But it's fun to eat.
00:55:51I do love when I find a little something tart and a little something sweet and a little crisp
00:55:55and then creaminess with the chocolate orange.
00:55:58It's definitely like a treasure hunt.
00:56:00This is Willy Wonka.
00:56:01It's a beautiful presentation.
00:56:04But the problem with it is it's one texture.
00:56:06It's all frozen.
00:56:07But it is fun.
00:56:09Judges, thank you very much.
00:56:11Let's go to the scoring card.
00:56:1250 points available for each dish.
00:56:1525 available in taste.
00:56:1720 in the use of the randomizer.
00:56:19And five points for plating.
00:56:21That was a rough one.
00:56:22But you know what?
00:56:23I feel like I just don't understand what we're doing.
00:56:27Sometimes, culturally, I think if you had never had something like a shaved ice dessert,
00:56:31which we grew up eating that, then it doesn't make a whole lot of sense to some people.
00:56:35That's hard because honestly, like, each of the three judges seem to have a very different opinion.
00:56:39I am not bothered about the ice dessert.
00:56:41I'm bothered about my dish.
00:56:42It looks like your earrings on a plate made out of turkey.
00:56:47All right, here we are for the second team's dishes.
00:56:50And to present that to you is Chef Tiffany.
00:56:52We have a layered plum and chocolate orange marinated turkey breast roulade,
00:56:57grilled on the panini press.
00:56:59This was layered on a stuffing of panini press grilled ciabatta
00:57:03that was sauteed with spicy chorizo, plum, rosemary, and pistachios.
00:57:07We then have a panini grilled turkey skin and plum chutney.
00:57:11And finally, this is layered with a grilled panini-style grilled turkey skin.
00:57:16On the left side, we have a layered plum and orange chocolate s'more.
00:57:20We have butter-roasted plums.
00:57:22We then have an orange chocolate ganache and freshly made meringue finished with the roasted plum sauce
00:57:27and a little bit of the chocolate orange ice cream.
00:57:29The turkey roulade is definitely layered.
00:57:32It's very hard to do this kind of thing because it's a lot of cooking, but they got it right.
00:57:37And you can see how beautifully moist it is inside.
00:57:39But it definitely needs an acid, and it needs salt and pepper, like basic stuff.
00:57:43It's really an oversight.
00:57:44I do get enough saltiness, personally.
00:57:46It's a little messy because of the raw big chunks of plums.
00:57:50Oh, gosh.
00:57:51It maybe could have been a little cleaner.
00:57:53I thought the spiced skin was actually really well executed.
00:57:57I'm shocked at how this chef did so many things in the amount of time that they had.
00:58:02I'm with you.
00:58:03I love the stuffing of it.
00:58:05There's layering.
00:58:06I did not like the cream cheese topping.
00:58:08I don't want cream cheese anywhere near this dish.
00:58:11Is the orange chocolate here? Isn't it here? I don't know.
00:58:14There's a little bit of clumsiness here, but overall this dish was delicious.
00:58:17The fact that your turkey was cooked perfectly is pretty freaking impressive.
00:58:22And you did like 25,000 things on that plate.
00:58:24This is probably the best thing I've eaten today.
00:58:27Chocolate and orange with meringue goes delicious.
00:58:30So I really like this dessert a lot.
00:58:32And I think it's very playful and beautiful and simple, but it's very understandable.
00:58:36The fact that they made the ganache, you know, with the chocolate orange and the ice cream,
00:58:40and even the spice on the crisp is great.
00:58:43But I just need, like, something to cut through a bit of that sweetness.
00:58:47I just feel like it was sweet on sweet on sweet.
00:58:49This chef really leaned into the chocolate orange of it.
00:58:52I like that.
00:58:53This plum's really like the sweet flavor here.
00:58:55It's not the star of this dessert.
00:58:58But it's layered, it checks all the...
00:59:00I'm gonna keep eating it because it's very delicious.
00:59:02Come on.
00:59:03Come on.
00:59:04All right, judges.
00:59:05Thank you very much.
00:59:06Let's go to the scoring card.
00:59:07That was amazing.
00:59:08If we go, it's going to be because of my messy, this thing.
00:59:11I'm proud of what we did.
00:59:12And we're drinking something like bubbles after this.
00:59:15Done.
00:59:16No questions about it.
00:59:17I feel like Kevin got the upper hand on the savory,
00:59:19and then I feel like Stephanie might have got the upper hand on dessert.
00:59:23We put up a fight, right?
00:59:24And now at this point, I feel like it's a toss up.
00:59:27Cook their heart out.
00:59:28And that's all you can say.
00:59:29All right, judges.
00:59:30You've been fantastic, entertaining.
00:59:32Thank you very much for an awesome job.
00:59:34Good night.
00:59:35Well done.
00:59:38Let's go.
00:59:40Let's go.
00:59:41Let's go.
00:59:42Ladies and gentlemen, time to welcome the chefs back.
00:59:44I've got the scores.
00:59:45We've got the totals.
00:59:47Let's bring them back in.
00:59:48Chef Kevin.
00:59:49Chef Dale.
00:59:50Chef Monique.
00:59:51Chef Stephanie.
00:59:53Well, well, well.
00:59:55Dancing Spice Queen and the Goat.
00:59:57Boogeyman and the Dragon Slayer.
00:59:59One team scored a 41 out of 50 in savory, a 36 out of 50 in sweet for a total of 77.
01:00:14The other team scored a 37 out of 50 in savory, 37 out of 50 in sweet for a total of 74.
01:00:25We have a three-point difference.
01:00:26The winner in the battle between Team Monique and Stephanie and Team Kevin and Dale is...
01:00:42Kevin and Dale!
01:00:49What?
01:00:50Well done.
01:00:51Congratulations.
01:00:52Congratulations.
01:00:54Well done.
01:00:55Chefs, I will say you're a dynamic duo.
01:01:00It was wonderful to watch you compete.
01:01:02I'm sorry we're saying goodbye.
01:01:04We need to give other kids a chance also.
01:01:07That is the benevolent one that you are sharing during the holidays, giving to others.
01:01:11I know.
01:01:12Thank you so much.
01:01:14Good job.
01:01:15Good job.
01:01:16Thank you very much.
01:01:18Okay.
01:01:19Go on.
01:01:20I wish I could go back and like do things, yeah, with more finesse.
01:01:25Yeah.
01:01:26Is it done?
01:01:27Where's the wine?
01:01:28Yeah.
01:01:29Aw.
01:01:30The only thing I'm sad about is that we won't be cooking more.
01:01:33I know.
01:01:34And we have so many cute shirts.
01:01:35I know.
01:01:36It's true.
01:01:37I know.
01:01:38Gentlemen, one thing you do not lack, and that is enthusiasm, creativity, dynamite teamwork.
01:01:44This is the only upset that has happened in the competition the entire time.
01:01:50Yeah!
01:01:51A big win and you're going to the great eight.
01:01:53Yeah!
01:01:54Let's go!
01:01:55Let's go!
01:01:56Let's go!
01:01:57Chef Kevin, Chef Dale, big win tonight.
01:01:59Yeah!
01:02:00Let's go!
01:02:01Let's go!
01:02:06That was wild.
01:02:07What an upset.
01:02:08You know, at some point you got to take a loss, so why not be us?
01:02:10So clearly his dragon slain capability is rubbing off on you now.
01:02:14Hey, I'll take it.
01:02:15That's team chemistry right there.
01:02:16Trusting each other and working together as a team, and that's how we got the W.
01:02:20Well, congratulations, guys.
01:02:21Good luck in the next round.
01:02:23Good job.
01:02:24Thanks, bud.
01:02:25All right.
01:02:26The final two sweet and savory super duos have taken their place in our quarterfinal brackets.
01:02:29Join us next time when the great eight teams of elite chefs return to the TOC Arena.
01:02:34Yee-hoo!
01:02:35I'm definitely behind.
01:02:37This is a one-point difference.
01:02:41And continue their Christmas quest to take their division and go on to win the championship.
01:02:47This is what TOC holiday dreams are made of.
01:02:50Let's go!
01:02:51See you next week.
01:02:52Adios!
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