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FunTranscript
00:00:00The season of giving, we're about to give you
00:00:02the gift of the quarterfinals.
00:00:04Yee-hoo!
00:00:0616 teams have already competed.
00:00:09Hi, everybody!
00:00:10And only eight teams remain.
00:00:12Look at us.
00:00:13Whoa, it just happened!
00:00:16We've seen culinary legends join forces
00:00:18to create unbeatable sweet and savory dishes.
00:00:22This is wonderful.
00:00:23This is very impressive.
00:00:24Incredible stories.
00:00:26We didn't know if we were ever going to see you
00:00:27in the kitchen again.
00:00:28The biggest thing from my accident taught me
00:00:30that I can enjoy every moment,
00:00:31because you never know when it's your last.
00:00:33And an unbelievable upset that was nothing short
00:00:37of a Christmas miracle.
00:00:38The winner is...
00:00:41Kevin and Graham!
00:00:42Graham, baby!
00:00:43And tonight, the first of our quarterfinalists
00:00:46will head back into the arena to continue their quest
00:00:49for a holiday glory.
00:00:51Shh! Nobody talk!
00:00:52Which team will jiggle all the way to the title?
00:00:55I'm definitely behind.
00:00:56The trophy...
00:00:57Let's go!
00:00:59This is what TOC holiday dreams are made of.
00:01:02Big bucks for charity.
00:01:03And thanks to Carnival Cruise Line, $100,000.
00:01:08Merry Christmas.
00:01:09This is Tournament of Champions All-Star Christmas.
00:01:12Ladies and gentlemen, do you want to meet the first of our winning teams
00:01:25kicking off the quarterfinals?
00:01:27Yeah!
00:01:28That's ICAG, the one and only Alex Guardaschelli and her partner in crime,
00:01:37the Princess Warrior, Antonio Lepasso.
00:01:39And then here come the Dragon Slayer and the Boogeyman, Kevin Lee.
00:01:55And of course, Dale Tall Day.
00:01:58Welcome back, teams.
00:02:00Tonight, you four teams are going to kick off part one of our quarterfinal battles.
00:02:04Guess what?
00:02:05You are only three more battles away from winning it all.
00:02:09You'll also have a chance to raise $100,000 for your chosen charity.
00:02:17Let's go!
00:02:18And the team that wins the holiday contest, we are awarding $100,000 grand prize.
00:02:27Yeah!
00:02:28Woo!
00:02:29First, I have a special extra stocking stuffer to give out.
00:02:36One team had the highest score in the first round of 87, and they have won the Golden
00:02:42Gift, and that will go to Chef Graham and Chef Giuseppe.
00:02:45Woo!
00:02:46And here to present the Golden Gifts is my favorite and your favorite 6'1
00:02:52elf, my son, Hunter.
00:02:54Yeah!
00:02:55Wow!
00:02:56Amazing!
00:02:57So what you have there is you're each getting a cruise for two, thanks to Carnival Cruise Line.
00:03:11What?
00:03:12Woo!
00:03:13No way!
00:03:14Woo!
00:03:16Dude.
00:03:18Amazing.
00:03:19All right, who's ready to compete?
00:03:21Woo!
00:03:22Yes!
00:03:23Let's go!
00:03:24Let's kick off the quarterfinals with Graham and Giuseppe versus Kevin and Dale.
00:03:32Yeah!
00:03:33All right!
00:03:34Kevin and Dale through that door, Giuseppe and Graham through that door, and the other
00:03:40teams, here's a great time for you to go back and finish your letter to Santa.
00:03:44Awesome.
00:03:45All right.
00:03:46Let's do it.
00:03:47Let's do it.
00:03:48Awesome.
00:03:49Let's do it.
00:03:50Let's do it.
00:03:51Let's do it.
00:03:52Let's do it.
00:03:53Let's do it.
00:03:54Let's do it.
00:03:55Yo.
00:03:56You good?
00:03:57I'm good.
00:03:58Nervous today.
00:03:59Good confident, bro.
00:04:00Do what you do.
00:04:01Yep.
00:04:02That's all we can do, man.
00:04:03Play some Dragons today.
00:04:04Yep.
00:04:05Do our best.
00:04:06Get to the Final Four.
00:04:07I don't know what to expect, to be honest.
00:04:08I don't either.
00:04:09I mean, it just gets harder and harder.
00:04:10Ladies and gentlemen, do you want to meet our first two quarterfinal teams?
00:04:15You're in the right spot.
00:04:20In a battle for the A division, we have our number three team, Chef Graham Elliott and
00:04:26Giuseppe Trentori, who scored an impressive victory in round one by earning the highest
00:04:31score in the tournament.
00:04:33Between the two of us, two Food & Wine Best New Chefs, six James Beard nominations, nearly
00:04:39double digits of Michelin stars, and the fact that we've known each other for so long,
00:04:45and for us to be old men here and dads and still be able to do it, very exciting.
00:04:51But this is my first time competing on television.
00:04:54Graham asked me to be here.
00:04:55I'm super thrilled to be here.
00:04:57I love when the holidays come around.
00:04:59It's all about tradition.
00:05:00But I'm nervous.
00:05:01You go against Kevin and Dale is going to be pretty tough.
00:05:04Yeah, they're great chefs.
00:05:05They've done a lot of competition before, so I know that they're coming in, like, pumped
00:05:09and confident.
00:05:10They're taking on the number four seed team, Chef Kevin Lee and Dale Tallday, who have
00:05:15achieved the tournament's biggest upset, taking down the number one seed team of two-time
00:05:20TOC champ, Monique Shohan and Iron Chef Stephanie Izard.
00:05:24Whoa.
00:05:28Don't call these bad boys underdogs.
00:05:30You know, me and Kevin have known each other for about three years, and the chemistry
00:05:34is good between Kevin and I.
00:05:35But Giuseppe and Graham, they're Chicago guys.
00:05:37I'm a Chicago guy.
00:05:38So I respect them.
00:05:39I know their pedigree.
00:05:40I know who they are.
00:05:41I'm making savory.
00:05:42Dale's making desserts.
00:05:43I might not be the best pastry chef, but I do know that we are two of the best Asian
00:05:48chefs in the country.
00:05:50And especially in this arena, we can throw down.
00:05:52And if we need each other's help, we come together and help each other out.
00:05:56Chef Kevin, Chef Dale, we're ready for you.
00:05:58Let's go.
00:05:59Let's do this.
00:06:00Are you ready?
00:06:01Go.
00:06:02Let's go.
00:06:03Ladies and gentlemen, are you ready for the first battle of the quarterfinals?
00:06:06Let's write this up.
00:06:07Oklahoma restaurateur Kevin Lee was a James Beard finalist this year for Best Chef Southwest.
00:06:18Dale Talde is a renowned New York City restaurateur and fellow James Beard nominee.
00:06:25And they're ready to slay more dragons.
00:06:31Give it up for the Dragon Slayer and the Boogeyman.
00:06:34Team Kevin and Dale.
00:06:36Let's go.
00:06:40Dragon Slayer and the Boogeyman.
00:06:50That's like posters on kids' walls.
00:06:53I want to be the Boogeyman.
00:06:54I'm Dragon Slayer.
00:06:55We're here.
00:06:56Your opponents.
00:06:57You concerned?
00:06:58As long as we do what we do, we always have a chance.
00:07:01Fantastic.
00:07:02All right.
00:07:03Let's talk about your opponents.
00:07:05Chef Graham Elliott is a Michelin star chef and a three-time James Beard nominee.
00:07:16Now, his longtime friend, Chef Giuseppe Trentori, has earned three James Beard nominations,
00:07:22as well as a Michelin star, four years in a row.
00:07:26Give it up for Grand Slam and GT.
00:07:29Team Graham and Giuseppe!
00:07:31Gentlemen, congratulations.
00:07:44Longtime friendship.
00:07:46Yes.
00:07:47We've known each other for years.
00:07:48We share the same philosophy and approach, and he's my son's godfather.
00:07:52So, a lot of love and connections there.
00:07:54This is going to be a battle.
00:07:55This is how we want to kick it off.
00:07:57Ladies and gentlemen, ready for the quarterfinal kickoff?
00:07:59Yes.
00:08:00To the randomizer.
00:08:01Let's go.
00:08:02Oh, Lord.
00:08:04I like to call this the wheel of friendship.
00:08:09Because if we're still friends after this, then it really, we are friends.
00:08:14Yes.
00:08:15The randomizer will determine the mandatory savory items for one dish, the sweet item for
00:08:20the other dish, and then the equipment, the style, and the wildcard must be used in both
00:08:26dishes.
00:08:27Since these are now the quarterfinals, the randomizer items will be, how should I say, more sucky.
00:08:37Let's get into it.
00:08:38Going for savory.
00:08:39Boo!
00:08:40Woo!
00:08:41Woo!
00:08:42Woo!
00:08:43Woo!
00:08:44Stand up from the randomizer, like that thing is like...
00:08:46Will of doom.
00:08:47Caught throw.
00:08:48Oh my God.
00:08:49The savory must use rack of lamb in the sweet category, rhubarb, cedar plank, stuffed mincemeat.
00:09:01That is definitely random.
00:09:03Mincemeat, anybody worked with mincemeat before?
00:09:04with mincemeat before?
00:09:06Okay, what are you, just come from the land of weird toys?
00:09:08I'm a real food nerd.
00:09:10I'm a real food nerd.
00:09:11Okay, mincemeat is some funk.
00:09:14All right, chefs, 40 minutes on the clock.
00:09:16I'm gonna give you two minutes right now
00:09:18to confer together as a team.
00:09:19Once those two minutes are up, the clock starts.
00:09:22Good luck.
00:09:23I'm gonna do a rack lamb and make dumplings.
00:09:25Make like a mincemeat sauce.
00:09:27You should make a mincemeat cowby mayonnaise lamb.
00:09:30I mean, listen, man, you get two Asian dudes together
00:09:32who were born in America.
00:09:33He's lived in Korea.
00:09:34I've visited the Philippines.
00:09:36We have this distinct point of view.
00:09:37The rack lamb, they're pretty big too.
00:09:39Okay, they're over there.
00:09:40So I'm gonna roast that.
00:09:41The fact that you're my son's godfather, you know,
00:09:45I'm expecting some of that Marlon Brando energy
00:09:47of the godfather to come in and like, just make it happen.
00:09:50We are here to throw around.
00:09:51Throw down.
00:09:52Throw down.
00:09:53Throw down, not around, right?
00:09:53Yeah, that's right.
00:09:54Yes.
00:09:55Chefs, time starts now.
00:09:56Good luck.
00:10:00The savory must use the rack of lamb
00:10:03as the prime protein.
00:10:04So the rack of lamb is a rib section where the main muscle of the rack is called the lorn.
00:10:09In the sweet category, rhubarb kind of look like red celery, very tartan flavor.
00:10:13Cedar plank imparts a lot of flavor.
00:10:16Stuff is super popular during the holidays.
00:10:19This sounds easy, but could be a hang up.
00:10:21And minced meat is made with a mixture of dried fruit, brandy, and cow fat.
00:10:26I've only had it one time, wasn't that thrilled with it.
00:10:29I'll see what they do with it.
00:10:30Now I'm a guy who owns a steakhouse where we have rack of lambs, we have steaks.
00:10:35That is my specialty.
00:10:36I know I can cook a lamb perfect.
00:10:38For the randomizer, we have the cedar plank.
00:10:40I can use the cedar plank to smoke the rack of lamb.
00:10:43So I'm thinking smoke rack of lamb with a lamb minced meat dumpling.
00:10:48Chef Kevin, are you cooking those racks whole?
00:10:51I'm just smoking it.
00:10:52Then I'm going to cut it down to single chops.
00:10:54Did anyone see dulce de leche?
00:10:56I'm doing pastry, so my mind goes to these dim sum style, almost mochi stuffed rice balls.
00:11:02I think mirroring this idea of dumpling between the two courses is a real good idea.
00:11:07So for our sweet ingredient, I pull rhubarb, something I don't cook with often.
00:11:11But rhubarb is what it is, and we got to deal with it.
00:11:14Giuseppe, where's the cedar planks?
00:11:16So Giuseppe's going dessert.
00:11:18I'm going to go savory, and lamb will be highlighting that.
00:11:21And the strongest flavor with the lamb is coming off the fat.
00:11:24And so if you take too much off in cleaning it, you can overcook it.
00:11:28But you're trying to get that balance.
00:11:30So for me, rack of lamb screams holiday.
00:11:33I love cooking it at the restaurant.
00:11:35To give that to someone during the holiday season is an extension of Christmas.
00:11:39It's an extra gift.
00:11:40It's like watching your kids open a present.
00:11:42It's just very rewarding.
00:11:44Hi, Chef.
00:11:45How are you?
00:11:46I'm great.
00:11:47Worth saying because we have never met in this arena.
00:11:50I'm a huge fan.
00:11:51Love you.
00:11:52Thank you very much.
00:11:53Years and years and years.
00:11:54You have a pastry plan.
00:11:55I have a pen.
00:11:56I think I would like some maybe beignets or meringue and beignets.
00:12:01I think.
00:12:02I like that plan.
00:12:03I'm trying to make patechew.
00:12:04I see that.
00:12:05I mix the mincemeet with the ricotta.
00:12:06Okay.
00:12:07So I can stuff beignets.
00:12:08Yeah.
00:12:09So the patechew becomes the beignets.
00:12:11That's ultimately going to get stuffed with the mincemeet and ricotta.
00:12:14I think.
00:12:15I'm working on it.
00:12:16What's the plan with mochi flour?
00:12:19Sesame rice balls.
00:12:21Oh, yeah.
00:12:22So the key to this sweet dish really is the dough.
00:12:24It's all about this mochi dough.
00:12:25If you need a dough that is pliable but not too loose, it really has to be perfect.
00:12:30And you have to work fast because you don't get shot.
00:12:32What do you got?
00:12:33Housemade mochi.
00:12:34The painstaking.
00:12:35Now it has enough time to rest?
00:12:37I think so.
00:12:38I think with its intended application, kind of like a fried sesame ball.
00:12:43So now I want to make a filling for my stuffed rice balls with some farmer's cheese and just some mincemeet.
00:12:48It's a very risky move for me because I'm not like super proficient in making doughs.
00:12:53You know, I didn't invite Chef Dale here because I thought he was the best pastry chef in this country.
00:12:57But I knew us as a team, we can conquer this together.
00:13:01When you're in a team, chemistry wins championships.
00:13:04And there is a great chemistry here.
00:13:09We're going in.
00:13:10So with the rack of lamb, instead of roasting it whole, which is going to take longer, why don't we portion it up?
00:13:15I love the lamb to be the star of the dish.
00:13:18So it's the Beyonce with the backup singers behind them, you know, doing the Destiny's Child on the plate.
00:13:23Are you using fryer for anything or no?
00:13:26Nope, not right now.
00:13:27All right, I think I'm going to try to fry the beignets.
00:13:29So are we doing little tiny beignets?
00:13:30Not too big, so we can just stuff it.
00:13:32Okay.
00:13:33Test and pray in Italian, make sure it works.
00:13:35Chef Giuseppe, absolutely new to the TOC arena and not even breaking a foot.
00:13:40All right, don't burn.
00:13:42These guys could be the sleeper.
00:13:44Both of these teams are fired up right now.
00:13:47Let's go!
00:13:48Chefs, 20 minutes, 20 minutes left to plate.
00:13:53You got 20.
00:13:54Those are adorable.
00:13:55Aw.
00:13:56It's like a holiday market, Chef.
00:13:57Yes, that's what I'm trying to do.
00:13:58It is a holiday, right?
00:13:59It's a holiday.
00:14:00No big deal.
00:14:01Julie's stuffing all these gorgeous little beignets.
00:14:02So mincemeat as the wild card.
00:14:03I'm not a fan of mincemeat, but it's one of those things kind of like opera, where you
00:14:16might not like it, but you respect it.
00:14:19Chef, did you try that mincemeat?
00:14:20Yeah.
00:14:21Yeah.
00:14:22Tastes like apple pie filling.
00:14:26You could take it savory and make it gravy.
00:14:29You could take it sweet and make it a sauce or a filling.
00:14:32I wanted to put it into the savory world, making it almost like a jam.
00:14:36Chef Graham, not afraid of the mincemeat.
00:14:38If you sit on the shelf, you will never buy it to make any dessert.
00:14:41You need to know exactly what it is.
00:14:43Why do you think the British messed things up like that?
00:14:45So you got mincemeat that has no meat.
00:14:46They did not mess that up.
00:14:47No other country would be like, you know what this needs?
00:14:49Beef fat in here.
00:14:50It's good.
00:14:53Did you grab the mincemeat, Dale?
00:14:55I have some.
00:14:56I got two.
00:14:57Here.
00:15:00I'm working on the New Year's Eve mandu.
00:15:02Make some dumplings.
00:15:05What's in this?
00:15:06Mincemeat, ground lamb, aromatics.
00:15:09I don't believe we've ever seen anyone in a TOC competition make dumplings.
00:15:14That's adventurous.
00:15:15Mandu is something my family made every New Year's Eve.
00:15:18It's just one of those core memories I have during the holidays.
00:15:23Chef, is that dulce de leche?
00:15:24Oui.
00:15:25I'm working on a rhubarb dulce de leche.
00:15:27It's a challenging ingredient.
00:15:28I'm not, like, super familiar with it.
00:15:30Honestly, I could be very happy with kiwi or whatever other fruit was on that randomizer.
00:15:35Chef, what's flaming in there?
00:15:36Bourbon.
00:15:37Smoky quality food already, so I want to play on this idea of cedar plank kind of smoke.
00:15:42Kevin, I'm going to use this smoker too.
00:15:44All right.
00:15:45Okay.
00:15:46I'm done.
00:15:47All right.
00:15:48I'm going to soak the caramel in there.
00:15:49Now, now I have the rack of lamb smoked.
00:15:55I'm going to start some kaibe jus.
00:15:57Kaibe is usually a soy, garlic, ginger marinade that you see in, like, Korean barbecue restaurants.
00:16:02Mess meat going in here also.
00:16:04So I'm taking this kaibe and glazing the rack of lamb with it to really add a nice sweetness to this gaming rack of lamb.
00:16:11Korean household, every holiday, we love eating kaibe.
00:16:15Kaibe is a sign of a celebration.
00:16:17For me to get this randomizer, to be able to represent who I am, I think it's going to be a home run.
00:16:26So what am I going to stuff?
00:16:28I see delicata squash, beautiful.
00:16:30It's in season.
00:16:31Scoop it.
00:16:32That's what you're going to fill.
00:16:33Kind of like the little zucchini boats that you can do in the summer.
00:16:36Same idea.
00:16:37Delicious.
00:16:38Yeah.
00:16:39Chef Graham has his delicata squash roasting on the cedar plank.
00:16:43It's a really great way to infuse smoke into something you don't necessarily see coming.
00:16:47Very smart.
00:16:48What do you think about stuffing the squash with either the mints or the Swiss chard?
00:16:54Swiss chard.
00:16:55Heard.
00:16:56We are working together.
00:16:57And the plan from the beginning was, if somebody needed help, let's check on the other teammate.
00:17:03Having my bestie Giuseppe here, it'll be that much more rewarding at the end when we do it as a team.
00:17:0915 minutes, 15 to go.
00:17:11Time for me to finish my rice ball.
00:17:13And I go to make my first ball, and I know this dough ain't right.
00:17:17Because it's too firm.
00:17:18If I can't close this rice ball, the challenge is stuffed.
00:17:22And if I can't properly close this rice ball with this farmer's cheese, mince, meat, it's not stuffed.
00:17:28There's no going back from this.
00:17:29I'd have to start all over.
00:17:30Kevin, I'm moving.
00:17:31I'm pivoting.
00:17:32All that work on that mochi.
00:17:34What do I have to do?
00:17:35Dale yells out, I'm pivoting.
00:17:38And I was like, oh, I didn't know what was going on.
00:17:41No more mochi, chef?
00:17:42No.
00:17:43Where are we going now, chef?
00:17:44Cannolis.
00:17:45I live in New Jersey, and Christmas time is about cannolis.
00:17:49I've used egg roll wrappers, and I'm going to fry them.
00:17:52The idea now is to put the piping inside of the...
00:17:55Egg roll cannoli shells.
00:17:56Got it.
00:17:57If this doesn't work out, we're done.
00:18:00Ten minutes.
00:18:01Ten minutes left, chef.
00:18:02I love rhubarb because the tart is the flavor.
00:18:07So what I did with rhubarb, I wanted to slice a super thin, but like a chunky julienne.
00:18:16How to cut yourself, go to the hospital.
00:18:19This rhubarb cooked in simple syrup.
00:18:22I'll put a little black pepper, give it a little kick.
00:18:24I love that.
00:18:25How you guys feeling over there?
00:18:28I'm in the juice.
00:18:29All right, heard.
00:18:30Kevin, lift my fryer.
00:18:31I'll lift it up, heard.
00:18:32No matter how Dale looks right now, I know he's going to pull through.
00:18:37They're good.
00:18:38My kanoe shells look beautiful.
00:18:40Once I got that off, I'm like, I can finish this dessert.
00:18:42So I piped my filling with farmer's cheese and mincemeat into the middle of those.
00:18:46When I first met Dale, I was fanboying.
00:18:48I was like, can I get a picture with you?
00:18:50And for me to sit here with that being able to compete as a teammate truly has been a dream come true.
00:18:56You good, Dale?
00:18:57Yes.
00:19:01Lamb is cooked perfectly.
00:19:02Kevin, would you put the stand mixer bowl?
00:19:04It's right here.
00:19:05I'll put it on.
00:19:07For the rhubarb sorbet.
00:19:08Rhubarb is tart.
00:19:09So I'm using my rhubarb dulce de leche caramel to kind of help sweeten it up.
00:19:12And that's going to be the base of my sorbet.
00:19:15There is no time for the ice cream machine.
00:19:17So liquid nitrogen.
00:19:18You want to get something cold fast?
00:19:20Dump some liquid nitrogen on it.
00:19:28Chef is making an Italian meringue, which is egg whites that are here very slowly being whipped.
00:19:33Simple syrup in that.
00:19:34It'll cook and whip up into a beautiful meringue.
00:19:37So when it cooks like it's Italian meringue, it tastes like marshmallow.
00:19:40That's why I want to toast it like on the plank to give it like that flavor.
00:19:43Blood torch.
00:19:44Also burn it with blood torch.
00:19:48This is what TOC holiday dreams are made of.
00:19:51I love it.
00:19:57Final five minutes.
00:19:58Five to be plated.
00:19:59Joe.
00:20:00Yes.
00:20:01Good?
00:20:02Yes.
00:20:03Carve the lamb?
00:20:04Yes.
00:20:05But you're going to do that.
00:20:06Yep.
00:20:07This type of teamwork is awesome.
00:20:09Holy .
00:20:10Perfect.
00:20:11Okay.
00:20:12Plates.
00:20:13So now I'm going to see their plank and the meringue in the middle.
00:20:17Like a little Christmas snowman.
00:20:18And I put like three pini next to the meringue.
00:20:22And the next step, I put the rhubarb on top.
00:20:25It's almost got Busta Noel vibes.
00:20:27I try to make it as festive as possible.
00:20:29We got the stewed down mincemeat.
00:20:30We're going to put that down in the middle.
00:20:32You've got your delicata squash filled with a Swiss chard mix.
00:20:35The rack of lamb.
00:20:36In 35 minutes.
00:20:37Mind-blowing.
00:20:38Top it off with the gramalata and we're good to go.
00:20:40Old man still got it.
00:20:41Two minutes.
00:20:42Two minutes to be plated.
00:20:43You know, I'm feeling good.
00:20:44But I hope the judges understand what I'm trying to make.
00:20:47It's not every day you see a rack of lamb with some dumplings on the plate together.
00:20:51But it's my soul food.
00:20:53That's how we celebrate our culture.
00:20:55Hi, bye.
00:20:57Hi, bye.
00:20:58So I get a small plate.
00:20:59I put my one cannoli on it.
00:21:01And then rhubarb dulce de leche caramel.
00:21:04I just got to get the sorbet in.
00:21:06Kevin, help me.
00:21:07Help me.
00:21:08I got you.
00:21:09What can I do?
00:21:10Bring these ice creams to the plate.
00:21:12All right.
00:21:13These sorbets.
00:21:14You want this on the side?
00:21:15Right next to it.
00:21:16Just right next to it.
00:21:17Put it on one more.
00:21:18Five, four, three, two, one.
00:21:22That's it.
00:21:23It's time for you to dash away to your trailers.
00:21:27Thank you very much.
00:21:28That's it.
00:21:29Awesome.
00:21:30Let's bring the judges in.
00:21:35That's hard, man.
00:21:36Yeah, that was hard.
00:21:37We did it.
00:21:38We did.
00:21:39We did something.
00:21:40Holy moly.
00:21:41Our world class judges can't wait to do their first tasting.
00:21:45You're gonna love this group.
00:21:46Let's beat them.
00:21:47First up, James Beard Award winning author, recipient of the Covenant Julia Child Award,
00:21:52and pioneering Southern California restaurateur, the one and only Chef Susan Finneger.
00:21:59Wow.
00:22:00Yes.
00:22:01That's a legend.
00:22:05Next up, globally acclaimed restaurateur Gordon Ramsay's former pastry chef and the first female iron chef in the UK.
00:22:13Can't believe she's here.
00:22:15First time, Chef Judy Chu.
00:22:17My Korean sister.
00:22:21This is big.
00:22:22We're bringing them from all over the world.
00:22:24Finally, a food world icon who has received multiple three-star reviews from the New York Times,
00:22:29and a Michelin star, the one and only Iron Chef himself, Chef Jeffrey Zakarian.
00:22:34Jeffrey's the real deal.
00:22:36He's hardcore.
00:22:38We'll see what happens.
00:22:40Yeah.
00:22:41I don't know what the double-breasted, if it should be Don Zakarian.
00:22:47This is Christmas.
00:22:48It is.
00:22:49This is holiday.
00:22:50This is how I dress for holiday.
00:22:51So tonight is unbelievable.
00:22:54We have chef combos, chef duos that have come together.
00:22:57I'd love to tell you who they are, but I cannot.
00:23:00What I can tell you about is the randomizer.
00:23:02Tonight, the savory must use the rack of lamb as the prime protein.
00:23:07In the sweet category, rhubarb had to be employed.
00:23:09Both chefs had to use in their dish the cedar plank.
00:23:12The style tonight was stuffed.
00:23:14Wild card ingredient was mincemeat.
00:23:16The moment I spin that wheel, they have two minutes to talk about it, and then they're cooking.
00:23:20That is mean.
00:23:21That's outright mean.
00:23:22You're right.
00:23:23Yeah.
00:23:24Well, here to give us the rundown on the first chef's dishes is the wild card himself, Justin Morner.
00:23:30So this will begin with the savory dish.
00:23:32This is a Kelby-marinated rack of lamb with New Year's Eve mandu.
00:23:37So the whole rack of lamb was smoked using the cedar planks.
00:23:41It was then marinated in a Kelby-esque marinade that was sweetened with the mincemeat.
00:23:46Then for stuffed, you have the mandu bursting filling with some of the mincemeat and lamb.
00:23:52This is the worst part, watching them eat.
00:23:54I know.
00:23:55No reaction.
00:23:56On to the sweet course.
00:23:57This is a mincemeat cannoli stuffed with a mixture of farmer's cheese and mincemeat
00:24:02with a smoked rhubarb dulce de leche.
00:24:04That cedar plank was used to smoke that dulce de leche.
00:24:07And then a rhubarb sorbet.
00:24:09First of all, there's a real expectation when you say lamb and smoke.
00:24:14And this delivers on all of that.
00:24:16The chef had a thought and the chef executed it.
00:24:20It's one of the best pieces of lamb I've eaten in a long time.
00:24:23The lamb, for me, a little bit oversmoked.
00:24:26It sort of overpowered a little bit.
00:24:28Delicious lamb flavor.
00:24:30In the mandu, I think the mincemeat stuffing in here, fantastic.
00:24:35I would be surprised if the chef isn't Asian or Korean.
00:24:39My sister!
00:24:40My sister!
00:24:41The way that the chef has handled this randomizer and pulled everything together into something
00:24:48classic but using different ingredients is actually quite genius.
00:24:52Healthy marinade always has elements of sweetness.
00:24:55And to use that mincemeat in this way I think is perfection.
00:24:59Your idea.
00:25:00My idea.
00:25:01It takes someone like you to execute it though.
00:25:03The mandu, perfectly made.
00:25:05And the dessert, I think, is very clever also.
00:25:08But I would like to have had a little bit more cheese in the filling because I feel like
00:25:13it needed that creaminess.
00:25:14I was surprised that they didn't use more rhubarb.
00:25:19I could have imagined the rhubarb being incorporated, even smoked, chunked, and then mixed in with the mincemeat
00:25:26and stuffed in there.
00:25:27I think it's a delicious cannoli, but instead of this rhubarb sorbet, I would like a cream here,
00:25:32like a crema or a whipped creme fresh or something to give some softness to this.
00:25:36But I'm just quibbling.
00:25:38This is just a superior cooking.
00:25:40Not bad.
00:25:41Way better than our first, Judgey.
00:25:43Way better.
00:25:44Way better.
00:25:46Thank you very much, Judges.
00:25:47Two scorecards in front of you.
00:25:48Two separate scores.
00:25:49One for savory, one for sweet.
00:25:5150 points available for each dish.
00:25:5325 points available in taste.
00:25:5520 points in the use of the randomizer.
00:25:57And five points for plating.
00:25:59I feel like we did our best.
00:26:03And, you know, see how it plays out.
00:26:07Here to present the second team's dish, the one and only TOC 3 champ, Chef Tiffany Faison.
00:26:16Come on.
00:26:17In front of you, we have on the right, roasted rack of lamb and minced meat ragu.
00:26:22To that, the chef has placed cedar plank roasted delicata squash stuffed with pancetta glazed Swiss chard.
00:26:28Now, if you'll join me on the left with a holiday market beignet and then stuffed with a mixture of ricotta and minced meat.
00:26:35And cedar plank roasted Italian meringue.
00:26:38To that, the chef then finished with thinly sliced rhubarb on top.
00:26:42Oof.
00:26:43Quality of the lamb is delicious.
00:26:45The flavor was delicious.
00:26:46But it's a little undercooked.
00:26:48And I would like to have just a little bit more flavor of the smoke.
00:26:52And I really like the minced meat.
00:26:53Almost like a minced meat jam.
00:26:55I like the jammy consistency.
00:26:56In general, really beautiful dish.
00:26:58It's very festive.
00:27:00I mean, it screams Christmas.
00:27:02It's red and green.
00:27:03It has those, you know, pomegranate seeds picking up you like little jewels.
00:27:07The jam, I think, is the star.
00:27:08It's really nicely balanced.
00:27:10I love the look of the dish and I love delicato squash.
00:27:14But I did not get a lot of smokiness from it.
00:27:18In terms of the dessert, again, on this dish, I didn't get a ton of the smokiness on the meringue.
00:27:24This one is very playful.
00:27:25I love playful desserts.
00:27:26And I think it's really smart to put it on the plank like this.
00:27:29I see it, but I just don't really taste it.
00:27:32I think the beignet feels a bit wet, if not undercooked in the center.
00:27:36I do like the fact that the chef has stuffed it with the mincemeat.
00:27:40The mincemeat is shining.
00:27:41Oh, thank you.
00:27:42I love slicing it paper thin like that.
00:27:45I think that's a great idea and added to this dish.
00:27:49I think that they were honest and to the point.
00:27:51We did our best, that's all I can say.
00:27:53And see what happened with the score and go from there.
00:27:55Absolutely.
00:27:56Judges, thank you very much.
00:27:5750 points available in each.
00:27:5925 points for taste, 20 points for the use of the randomizer, and five points for the presentation.
00:28:06I think we did our best.
00:28:07I know we did our best.
00:28:08It's anyone's game.
00:28:09May the best chefs win.
00:28:10We did our best.
00:28:11That's all we can do.
00:28:12That's it.
00:28:13All right, chefs, they're ready for you.
00:28:14Scores are in.
00:28:15All right, let's go see.
00:28:16Let's go see what it is.
00:28:17Let's go see what it is.
00:28:18Let's go see what it is.
00:28:19Let's go.
00:28:20Let's go.
00:28:23Chef Kevin, Chef Dale.
00:28:24Chef Dale.
00:28:27Chef Dale.
00:28:28Chef Joseph.
00:28:36Here are scores.
00:28:37In savory, one team scored a 38 out of 50.
00:28:41The other team scored a 42 out of 50.
00:28:45In sweet, one team scored a 36 out of 50.
00:28:49One team scored a 36 out of 50.
00:28:52For a total of 74 to 78.
00:28:56So, the winner of A Division and the first quarter finalist, All-Star Christmas Battle, is...
00:29:03Kevin and Dale.
00:29:04Congratulations.
00:29:05Good job, guys.
00:29:06You rocked it.
00:29:07Great job, Chef.
00:29:08Chef Giuseppe, Chef Graham, you had a couple bumps and bruises here, boys.
00:29:25We missed some smoke, and we're sorry to see you go.
00:29:28But you guys are going on Carnival Cruise Line.
00:29:30It's so crazy.
00:29:31Woo!
00:29:32So exciting.
00:29:33It's been an honor and a privilege.
00:29:36You had a big win under your belt.
00:29:38You got a great cruise coming up, and we're sorry to see you go.
00:29:42Thank you so much.
00:29:43Thank you, guys.
00:29:44Thank you, guys.
00:29:49This is an outrage.
00:29:51Fake news.
00:29:52Fake news.
00:29:53No.
00:29:54I mean, that's amazing.
00:29:55We saw their dishes, and again, great chefs.
00:29:57It was my first competition, and I thought we did pretty well here, too.
00:30:00Yeah.
00:30:01Next time, we got to finish first.
00:30:02That's right.
00:30:03That's it.
00:30:04Gentlemen, two away from being the champs.
00:30:07This is a big, big deal.
00:30:09Let's go!
00:30:10Let's go!
00:30:11Let's take a look at where you're going.
00:30:15The winner between the Jet and Ashley or Britt and Jonathan competition.
00:30:20Who do you want?
00:30:21I want the top.
00:30:22I want the top seed.
00:30:23I mean, you got either one or two coming at you.
00:30:26Love it.
00:30:27I'm going to tell you guys, you really are a dynamic team.
00:30:30Number four seed just took down a number three seed.
00:30:32Right?
00:30:33Nobody is safe with you two in the house.
00:30:35Boogeyman and the Dragon Slayer are on fire, right?
00:30:39Yeah!
00:30:41We'll see you in the next round.
00:30:43Thank you, guys.
00:30:44Good job, guys.
00:30:45Let's go!
00:30:47Let's go!
00:30:48Come on!
00:30:54Did it again!
00:30:56Congratulations.
00:30:57That hurt.
00:30:58Well done.
00:30:59Thank you, sir.
00:31:00I mean, the Dragon Slaying duo right here.
00:31:02That's a big win.
00:31:04This is not easy at any level.
00:31:05And when you're going up against legends, like your dad said.
00:31:08Legends, like Giuseppe and Graham.
00:31:11I mean, it makes it feel so much better.
00:31:13Ladies and gentlemen, are you ready to meet our next Christmas quarterfinalist?
00:31:17Oh, this is a big one.
00:31:21In the battle for the Division D, we have the number one seed team.
00:31:26The reigning TOC champion, Antonio Lofaso, and ICAG, Iron Chef, Alex Guarnaschelli.
00:31:35Despite a nail-biter beginning, they're still one of the most intimidating teams in the world and this competition.
00:31:43How you feeling?
00:31:44How you feeling?
00:31:45Nauseous.
00:31:46Yeah.
00:31:47When anyone ever asks me, they're like, are you guys like real friends?
00:31:51I'm like, Alex and I know things about each other that should never be spoken about.
00:31:56And that's when it's like real friendship.
00:31:58But she's the most recent TOC champ.
00:32:01With the queen of competition.
00:32:03So the expectation for us is higher.
00:32:05Right.
00:32:06But it's not as high as the expectation we have for ourselves.
00:32:09Correct.
00:32:10No one actually doesn't even touch it.
00:32:13Normally, I'll do some like deep breathing and some like box breathing.
00:32:17So if you want to do that for us, I'm feeling a little bit more like, like, let's light it on fire right now.
00:32:23Bring it on.
00:32:24They'll be facing off against the number three seed team, Chef Tobias Dorzon and Marcel Vigneron.
00:32:29And they are fresh off an upset victory in round one.
00:32:32Two innovative dishes that earned high scores from the judges.
00:32:36I mean high scores.
00:32:37Dream team, baby.
00:32:39Let's get it.
00:32:40So back in November, a tragic incident happened where I was shot 11 times.
00:32:46Went through five surgeries.
00:32:47But, you know, God still has me here.
00:32:50He got bigger plans for me.
00:32:52I am just honored by your bravery, your courage, your strength, your perseverance.
00:32:58You are just, uh, you're an inspiration.
00:33:01And I'm happy to be here cooking with such an incredible human.
00:33:04Thank you, brother.
00:33:05Marcel is one of those people that every time I've seen him compete, I see him cook with his heart every time.
00:33:11And that's why I felt like I couldn't have picked a better partner.
00:33:13It's Iron Chef.
00:33:14TLC champ.
00:33:15It's Antonio TLC champ.
00:33:17I think this one's for anybody who's ever been underestimated.
00:33:21That's what people want to see.
00:33:22People like the underdog story.
00:33:23Yeah.
00:33:24So, you know, I've been known to take down top dogs.
00:33:28If I feel like we do this, then everybody's going to be quaking in their chef boots.
00:33:34What did Tobias and Marcel say about us?
00:33:36That they're going to send you home.
00:33:37Did they say that?
00:33:38Did they actually say that they're going to send us?
00:33:40Oh, I'm sorry.
00:33:41Oh, Tobias and Marcel.
00:33:42Oh, we never saw them coming.
00:33:43Oh, jeez.
00:33:44I don't want to go up against them.
00:33:46I'm calling Tobias and Marcel's producer right now.
00:33:51They're going to be the team to beat.
00:33:53What are we going to do?
00:33:54Lindsay, you're with Tobias and Marcel right now?
00:33:56I am.
00:33:57Who?
00:33:58Antonia?
00:33:59Antonia Lafaso?
00:34:00I heard that Tobias and Marcel said that they hope that we go home.
00:34:03No.
00:34:04No, there's no meeting.
00:34:05We just said that you guys are the best and that we want to win.
00:34:06I feel like this is supposed to be about Christmas and elves, but you know what?
00:34:10Now it's on.
00:34:11I think it was always on.
00:34:12I don't think it was ever on.
00:34:13I'm ready.
00:34:14All right, Seth, we're ready for you.
00:34:15All right, let's do it.
00:34:19Are you dreaming of a white-knuckled Christmas battle?
00:34:22I got it for you.
00:34:24Let's write this up.
00:34:29Chef Tobias has gone from professional athlete to a celebrated executive chef named 2024 Chef of the Year by the Maryland Restaurant Association.
00:34:39And Chef Marcel Vigneron is an award-winning restaurateur and the winner of an incredibly difficult competition.
00:34:50That's season one of 24 and 24.
00:34:54And they're looking to beat the odds once again tonight.
00:34:59Put your hands together for Huncho and the Wolf, team Tobias and Marcel!
00:35:04Let's go, baby!
00:35:07Let's go!
00:35:09Let's go!
00:35:11Let's go!
00:35:12Uh-huh.
00:35:13As far as a back, gentlemen, you're kind of an unlikely pair.
00:35:18I mean, both masters of culinary, but two different styles of cooking.
00:35:22Yeah.
00:35:23Were you surprised of the first-round win?
00:35:25No.
00:35:26I'm with a phenomenal chef, and he didn't do nothing but lift my energy.
00:35:30You know, I lifted his, man.
00:35:31So, I'm hyped.
00:35:37How is it working with this guy?
00:35:38I guess he's kind of a...
00:35:39I mean, you never know what to expect with him.
00:35:41I mean...
00:35:42It's absolutely incredible.
00:35:43You know, we're a little bit of the wild card, but the cool thing about that is the other teams can't scout us.
00:35:49You know, they don't know what to expect.
00:35:50They can't get any tape on you.
00:35:51There's no tape.
00:35:52No tape.
00:35:53There's no tape.
00:35:54It's brand new out the gate.
00:35:55I have to say, gentlemen, knowing who your opponents are, it's going to take every bit of what you have, of what you utilized last week, to take these two down.
00:36:03Because they are, well, as we know, probably two of the most powerful chefs in the competition world.
00:36:10Chef Antonio Lofaso is the executive chef of a SoCal restaurant empire, including the Michelin-recommended Dama.
00:36:18And after winning an impressive 12 battles in the TOC arena, she is now the reigning TOC champion.
00:36:27Her partner in crime, the one and only ICG Iron Chef, Alex Guarnaschelli, is an acclaimed executive chef and legendary chop judge.
00:36:38And between Iron Chef America and Alex vs. America, she has outcooked more than 100 of the best chefs in the country.
00:36:47Give it up for the Princess Warrior and I-C-A-G-T, Antonia and Alex.
00:36:54You two have more target on your back than anybody I've probably seen in competition.
00:37:12It's really amazing how much experience you have and how ice flows through your veins.
00:37:19I did check. There was no pulse backstage.
00:37:22No pulse backstage.
00:37:23Here's the good news and the bad news.
00:37:25Good news is somebody moves on.
00:37:27Bad news is we all have to go face the randomizer.
00:37:30Yeah. Yep.
00:37:31Ladies and gentlemen, to the randomizer right this way.
00:37:33Lordy, lordy, lordy.
00:37:38This right here, in my opinion, should be called the wheels of opportunity.
00:37:43Hmm.
00:37:44The wheels of opportunity will commence.
00:37:46Just do it.
00:37:47Okay.
00:37:48Please rip the band-aid.
00:37:49All right, let's go.
00:37:50Going for savory.
00:37:52Tell me when it's over.
00:38:02In the savory category tonight.
00:38:07Scallops.
00:38:08Scallops.
00:38:09Okay.
00:38:10Okay.
00:38:11The mandatory sweet item.
00:38:12Oh, sweet potato.
00:38:14Able skeever pan.
00:38:17Sour and hibiscus.
00:38:19Okay.
00:38:20Okay.
00:38:25When Marcel looks at the wheels and winces.
00:38:29This is so bad.
00:38:31Has everybody worked with an able skeever pan?
00:38:34Never.
00:38:35Never.
00:38:36What are you gonna do with the pan?
00:38:37I have no clue.
00:38:38So, chefs, here's the game plan.
00:38:4040 minutes on the clock.
00:38:41Two minutes to confer.
00:38:43Once those two minutes are up, you are set to do what you'd like.
00:38:47Remember, one team moves on.
00:38:49The other goes home.
00:38:50Happy holidays.
00:38:51Go.
00:38:52Scallops.
00:38:53Scallops.
00:38:54What are you thinking?
00:38:55You wanna do a little?
00:38:56I'm gonna serve the scallops in the able skeever.
00:38:57Love that.
00:38:58And then for dessert, I'm thinking the little fried thing from that Avocadnezzar.
00:39:01Sweet potatoes.
00:39:02Maybe I'll put them in the inside.
00:39:03I-C-A-G.
00:39:04Antonio de la Faso.
00:39:06I don't know how they actually got put on the same team.
00:39:09It seems a little bit unfair.
00:39:10But everybody, success has to end sometimes.
00:39:15You have a keyword down.
00:39:17Should I make, like, little able skewers filled with the curd?
00:39:20With the curd?
00:39:21I think the hibiscus lemon sorbet is part of the sour and the hibiscus.
00:39:25Of all the duos in here, we are probably the ones with the most notoriety.
00:39:30I think we have a target on our back.
00:39:32I think people would enjoy beating us.
00:39:33But we have endured this long because we never stopped competing.
00:39:38We're going in five, four, three, two, one.
00:39:43Buh-bye.
00:39:44This is gonna be a battle.
00:39:48The savory must use scallops.
00:39:50Lots of ways that people like to prepare them.
00:39:52The key is don't overcook them.
00:39:53In the sweet category, sweet potatoes.
00:39:56Anything you want to do with a regular potato, do it with a sweet potato.
00:39:58And I think you get a little bit more flavor.
00:40:01Able skewer pan.
00:40:02This cast iron pan make these great little able skewers.
00:40:06It's kind of like, almost like a pancake dough that puffs up because the pan is hot when you add the dough to it.
00:40:11And that can take on any form.
00:40:13Sour, this one goes everywhere.
00:40:15It's universal.
00:40:16The hibiscus may be something really play into that sour factor.
00:40:20This right here can flavor, color food.
00:40:22Because it goes everywhere.
00:40:24Thanks.
00:40:25Feel them, right?
00:40:26Mm-hmm.
00:40:27So I'm gonna take dessert, you're gonna take savory, and I'm gonna make able skewers.
00:40:31Filled with lemon curd and hibiscus.
00:40:33Sorbet.
00:40:34Alex, chair are you?
00:40:35Alex and I have said that we never want to compete against each other.
00:40:38We've judged with each other.
00:40:39This is the first time we've actually ever competed with each other.
00:40:42This is the A-team.
00:40:43Mm-hmm.
00:40:44Thank you, chef.
00:40:45Last week, we came out on top.
00:40:47I'm not gonna lie, we needed that notch on our belt.
00:40:51Not only do we need to prove to everybody else that we can do it, but we needed to prove to ourselves that we can do it.
00:40:57And now that we've done that, the sky's the limit, baby.
00:41:00Here we go.
00:41:01Yeah, Tobias!
00:41:02Let's go!
00:41:03So I'm gonna take the savory dish.
00:41:05I'm gonna do sweet, but I don't think I've ever used sweet potatoes in a dessert, uh, ever.
00:41:11Well, we've got some gifts under the tree for both savory and sweet.
00:41:15The apple skewer pan, a little bit tricky.
00:41:17You want to make sure you use the apple skewer pan.
00:41:19It doesn't turn into the evil skewer pan.
00:41:21And I don't know what the able-giver pan is.
00:41:24Ables, ables, I don't even know how to pronounce it.
00:41:26Never used it before, ever.
00:41:28I watched a YouTube video, like, two years ago, I think.
00:41:31That's about it.
00:41:32It's about the extent of my experience.
00:41:36This pan, the able-giver, is used to make donuts.
00:41:41So that's what I'm gonna do.
00:41:45Uh, chef, you need anything from the pantry?
00:41:47Brown sugar and scallions.
00:41:48Yes, chef.
00:41:51Tobias, give me a rundown, bud.
00:41:53I'm doing salt sear on my scallops and making a Thai.
00:41:57Basil, coconut curry.
00:42:00Love this.
00:42:01At my house, when I do holiday dinners, I create the menus.
00:42:05And I'm from Maryland, and it's pretty cold in the wintertime.
00:42:10So what's better than a nice, hot curry?
00:42:13I know when everybody have it for the holidays, you know, it's gonna warm them up.
00:42:17And something that goes perfect with curry is sour.
00:42:21Chef, what sauces do you have working here?
00:42:23So I'm working a soy and hibiscus glaze.
00:42:27Hibiscus glaze.
00:42:28Hibiscus is a flower, like a tanic, slightly, almost sour, beautiful floral quality to it.
00:42:34Gorgeous color, and it lends itself very well to sour flavors.
00:42:41No, that's too bitter.
00:42:43You got sugar down there?
00:42:44Yeah, sugar.
00:42:45Sugar up top?
00:42:46Right here, sugar.
00:42:47You think this is too bitter?
00:42:48Delicious.
00:42:4929 minutes on the clock.
00:42:50If I were a bedding woman, Chef, I would say donuts.
00:42:51How close am I?
00:42:52Um, you know, I'm gonna try to make some sort of donut.
00:42:53Yeah.
00:42:54All right.
00:42:55I'll just see the ingredients.
00:42:56How do you even say that?
00:42:57Abel-keever?
00:42:58I don't even know how to say it.
00:42:59Abel-skeever.
00:43:00Abel-skeever.
00:43:01I'm gonna mix a little dry, mix a little wet.
00:43:02You know what I mean?
00:43:03Yeah, it'll come together.
00:43:05You got hibiscus?
00:43:06Yep.
00:43:07Yep.
00:43:08Yep.
00:43:09I'll grab a little bit.
00:43:10Yep.
00:43:11This is a sour dessert, so I am gonna do a hibiscus tea.
00:43:13I'm gonna use that as a little dribble drizzle on my donuts.
00:43:17I'll just think a little passion fruit in with the hibiscus.
00:43:20Ooh, I love that.
00:43:21Make it tropical.
00:43:22I like that.
00:43:23That's a yam!
00:43:24Chef, you ever seen something so cute before?
00:43:25Look at these things.
00:43:26I'm making sweet potato pearls for the inside of the donut.
00:43:30Coaching my sweet potato in my hibiscus.
00:43:32See that, Chef.
00:43:33Smelling good, Chef.
00:43:34You know, we just thought...
00:43:35Here.
00:43:36Here.
00:43:37Here.
00:43:38Here.
00:43:39Here.
00:43:40Here.
00:43:41Here.
00:43:42Here.
00:43:43Here.
00:43:44Here.
00:43:45Here.
00:43:46Here.
00:43:47Here.
00:43:48Here.
00:43:49Here.
00:43:50Here.
00:43:51Here.
00:43:52Here.
00:43:57Oh, yeah, Tobias!
00:43:58Can cook!
00:43:59Tobias cooks with his soul.
00:44:00I cook with my heart.
00:44:01I got heart and soul written on my vision board at home.
00:44:04And I think going against two chefs that are phenomenal, like Alex and Antonio, you gotta
00:44:10make sure you're cooking with your heart and your soul.
00:44:12Chefs, 20 minutes, halfway point, 20 to go!
00:44:16Got a good game plan?
00:44:19I do!
00:44:20Fantastic!
00:44:21What is the menu, Antonia?
00:44:22The scallops are gonna get seared in the abel's fever
00:44:24and then a hibiscus cranberry relish, if you will.
00:44:28Does it get more sour than that?
00:44:29I'm hungry.
00:44:31I was like really trying to like
00:44:33play the whole Christmas thing.
00:44:34Cranberries feel like Christmas.
00:44:36And then I was like, let's bring parsnips to the party.
00:44:38Chip, what do you got here?
00:44:39We've got a little bit of a parsnip and vanilla bean puree.
00:44:43For me, around the holidays,
00:44:45I want to like a puree with everything.
00:44:46I want something to like swipe through everything.
00:44:51I love the combination of vanilla, parsnip, ah, man.
00:44:56That's why I love this show.
00:44:58I think that was a dance move.
00:45:01Where's the hibiscus?
00:45:02I have it on your station right here, chef.
00:45:06Looks like we're gonna bloom some hibiscus.
00:45:09Grabbing some water.
00:45:10Sorbet, chef?
00:45:12Hibiscus just in hot water?
00:45:14Hot water, sugar, and red wine vinegar.
00:45:17Got it.
00:45:17I think it's really cool that we got hibiscus
00:45:20because hibiscus is so sour.
00:45:22So there's this nice synergy.
00:45:23When you think of sour and you like pucker,
00:45:26like hibiscus does that for you.
00:45:28It's also a pretty color.
00:45:29Yeah.
00:45:30Perfect millennial pink sorbet
00:45:32being extruded from the ice cream machine.
00:45:35A little junky.
00:45:35Oh.
00:45:38Sour.
00:45:39Let's do that with some tequila.
00:45:40Let's test this thing out, huh?
00:45:42Able-skeever, not evil-skeever.
00:45:43Able-skeever.
00:45:44I don't know.
00:45:45It seems a little evil right now.
00:45:46I want this donut to be crispy and crunchy on the outside.
00:45:51It's like a present.
00:45:52You open it up, you get the sweet potato,
00:45:54and I want the judges to be like,
00:45:56Oh, there you are, sweet potato.
00:45:58The gift that keeps on giving.
00:46:00Chef's kiss.
00:46:01Oh, look at that beauty, Chef.
00:46:03Yes, Chef.
00:46:04Look at that.
00:46:05Woo!
00:46:06Woo!
00:46:07Woo!
00:46:08We've got 10 minutes left.
00:46:10What do you think?
00:46:11For the scallop?
00:46:12Yeah, for my scallops.
00:46:14So the Able-skeever pan, it's almost like a cast iron.
00:46:17You know, so one thing about cooking scallops
00:46:19is getting a crazy sear on the scallops.
00:46:22Chef Tobias, is the bottom of that Able-skeever pan flat?
00:46:25No.
00:46:26Using the pan is tricky because it's kind of getting
00:46:29like the rim of the scallops charred,
00:46:31but it's not getting the middle part charred.
00:46:33Never cooked a scallop in an Able-skeever pan,
00:46:34but I can imagine to be a little bit careful.
00:46:36Yeah, he's got it.
00:46:37So much Able-skeever pan action happening.
00:46:42Chef, plan for the Able-skeever pan?
00:46:44Yeah, I'm gonna sear the scallop in it.
00:46:45The scallops are the star of Christmas.
00:46:47What she's doing is making it very slow.
00:46:49Ooh, resting that scallop deep and then bomb.
00:46:52Ooh, it's really hot because otherwise cooking the scallop
00:46:55is just getting cooked on the side.
00:46:57Just got to get it nice and dark in there.
00:46:59I'll be okay.
00:47:00Chef, what do you got here?
00:47:01This is a true Able-skeever batter.
00:47:03All right, I love it.
00:47:04As only you could do, Chef.
00:47:05The Able-skeever batter inherently is not sweet or salty.
00:47:08It's basically a neutral batter.
00:47:10You good?
00:47:11Yeah.
00:47:12First batch of batters,
00:47:14Yeah.
00:47:16First batch of Able-skevers?
00:47:17Yeah.
00:47:18I'm using the equipment for what it is.
00:47:21I love that.
00:47:23Oh, look.
00:47:24Oh, great.
00:47:25We have a true Able-skeever batter taking shape
00:47:27in the Able-skeever pan, and then we're gonna rotate.
00:47:30I think it's wild that Marcel and I both
00:47:33were making Able-skevers, and that Tobias seared scalps
00:47:36and used seared scalps in the Able-skever.
00:47:38I usually try not to pay attention to too much
00:47:40that's happening on the other team.
00:47:41But if I do notice that, Tobias' scallops may look
00:47:44a little lighter than mine.
00:47:46I think they can take it and put it on the knob,
00:47:49clipped it on top of that, and then got the sear
00:47:51on that part of it.
00:47:53Because when they dropped it, they got the edgy stuff,
00:47:55but they didn't get far enough down,
00:47:57so they just chopped off the scallop.
00:47:58I think that's gonna be the difference.
00:48:03Nine minutes, Chef.
00:48:05Huh?
00:48:06Nine minutes.
00:48:07Nine minutes hurt, too.
00:48:08Chef Tobias, what's the plan for this rice?
00:48:10I'm doing some lime rice.
00:48:12Real smart.
00:48:13I wanna make sure that I got lime zest and lime juice
00:48:15in my rice so you're getting more sourness.
00:48:18Tobias and I, we are overachievers.
00:48:21We use the randomizer multiple times.
00:48:24So I am taking my sweet potato scraps,
00:48:27a touch of heavy cream, a little bit of sugar,
00:48:30and then I make a sweet potato puree
00:48:32because in the back of my mind,
00:48:34I can already hear the judges,
00:48:35I'm not really getting the sweet potato.
00:48:37Then where's the sweet potato?
00:48:39I'm not really getting it, even though it's like,
00:48:41it's on the inside of the donut.
00:48:43I'm feeling good.
00:48:44I'm feeling good.
00:48:45I'm feeling good.
00:48:46You good?
00:48:47Whoo!
00:48:48Chefs, final five minutes of competition,
00:48:50five to be plated.
00:48:51Chef, what do you got?
00:48:53A little bit of a fennel and Meyer lemon
00:48:56orange herb salad.
00:48:58Fennel and orange and sour and all that goes together.
00:49:01And so I'm like, oh, this whole party's
00:49:03going to make so much sense.
00:49:04Hi, CHE.
00:49:05How are you feeling?
00:49:06Ugh.
00:49:07Okay, good talk.
00:49:08Sorry. I'm sorry.
00:49:09No, no, you got things to do.
00:49:10I apologize.
00:49:11I'm cooking the sweet potato down with cream.
00:49:13I actually added a lot of honey and sugar,
00:49:15and then I puree it.
00:49:18And then I go make the lemon curd for the able skivers.
00:49:21And I realized, like, I'm pretty behind.
00:49:24Do you need both these plates?
00:49:25I can't talk.
00:49:26I'm definitely behind.
00:49:27It's right then and there that I was like,
00:49:29I may not finish.
00:49:31Three minutes, three to go.
00:49:33Puncho and the wolf.
00:49:34Time for me to plate.
00:49:36I just start with my curry.
00:49:37I add my rice to the middle of the bowl,
00:49:39three scallops a piece, my hibiscus soy glaze.
00:49:43Then I finish with a wedge of lime just to give it that
00:49:46one last bit of sourness.
00:49:48Check, check, check.
00:49:50So I got my sweet potato puree down.
00:49:53I've got my donuts right on top of that.
00:49:56Oh, yeah, these are perfect, baby.
00:49:58I got my hibiscus syrup, little Jackson Pollock zigzag,
00:50:01bam, bam, bam.
00:50:02Work a part right there.
00:50:04I want this dish, when it gets in place in front of a judge,
00:50:07they feel like they're opening up a present on Christmas morning.
00:50:10You know what I mean?
00:50:11I want them to be like,
00:50:12Damn, that was a good wrapping job on this present.
00:50:14Two minutes, chefs. Two to go.
00:50:16I put the lemon curd into a squeeze bottle.
00:50:20And I look over, and you have all your bowls,
00:50:23and you are ready to plate.
00:50:24I'm definitely behind.
00:50:26Just start plating.
00:50:27I was like, let me get my plates done
00:50:29so that I can jump over to Alex and help her finish plating.
00:50:32So I just do like a little swish of that parsnip puree,
00:50:34two scallops, big dollops of cranberry, hibiscus, relish,
00:50:38and then that fennel salad right to finish.
00:50:40I put the sweet potato puree on the plate.
00:50:43Then I put the sorbet on the side.
00:50:47I'm not going to make it.
00:50:49Tell me what you need.
00:50:50I'm right here now.
00:50:52You have to talk.
00:50:53Put the cherries on the plate.
00:50:54Yep, yep.
00:50:55On the empty side.
00:50:56What's next?
00:50:57Over there, the passion fruit powder.
00:50:58See them?
00:50:59Over here.
00:51:00Right here?
00:51:01Yeah.
00:51:02On the ice cream?
00:51:03On here.
00:51:04On here.
00:51:0530 seconds.
00:51:06Go, go, go.
00:51:07Okay.
00:51:08How much on the plate?
00:51:09How much?
00:51:10Two each.
00:51:11Two each.
00:51:12Then I put Able Skivers filled with the lemon curd down,
00:51:14dusted.
00:51:15Very liberally, I like that.
00:51:16You told me to.
00:51:17I learned.
00:51:18One.
00:51:19Four.
00:51:20Three.
00:51:21Two.
00:51:22One.
00:51:23Yeah, baby.
00:51:24Yeah.
00:51:25All right, teams.
00:51:27Great battle.
00:51:28Lots going on.
00:51:29This is going to be close.
00:51:30Thank you very much.
00:51:31Excellent job.
00:51:32That was insane.
00:51:33Yeah.
00:51:34It's really hard.
00:51:35That Able Skiver was a trick.
00:51:36Yeah.
00:51:37Yeah.
00:51:38But we were using it before.
00:51:39It was like, okay.
00:51:40But we were willing and able.
00:51:41Yeah.
00:51:42Their plates are, like, buttoned up.
00:51:43His scallops aren't seared, but his plate looks, but it's like rice.
00:51:47Curry.
00:51:48What's sour about a curry though?
00:51:49Nothing.
00:51:50I'm worried my plates' too sour.
00:51:51I actually worried my plate's too sour.
00:51:52Okay, I need to get this apron cleaned for the next round.
00:51:54I don't think my dish was too sweet this time.
00:51:56I think that we got that sourness, but sweet enough.
00:51:59The scallops aren't seared, but his plate looks,
00:52:01but it's like rice curry.
00:52:02What's sour about a curry, though?
00:52:04Nothing.
00:52:05I'm worried my plate's too sour.
00:52:06I'm actually worried my plate's too sour.
00:52:08Okay, I need to get this apron clean for the next round.
00:52:11I don't think my dish was too sweet this time.
00:52:12I think we got that sourness, but sweet enough.
00:52:16Ladies and gentlemen, please welcome back
00:52:18our fantastic judges, the one and only
00:52:20Chef Susan Finnegar.
00:52:24Couldn't be enough sour for her.
00:52:25She is, we are set!
00:52:27We got it!
00:52:28Chef Judy Ju.
00:52:29Oh, I love Judy Ju.
00:52:30I made the perfect dish.
00:52:32She loves spice.
00:52:33And Chef Jeffrey Zakarian.
00:52:36Jeffrey Zakarian's gonna love my vanilla parsnip puree.
00:52:39Tough judge, very tough judge.
00:52:42Tonight, the randomizer offered up scallops for the savory.
00:52:46The sweet received sweet potato.
00:52:48The equipment that both dishes shared was the Abel Skeever pan.
00:52:51Zakarian doesn't even know what an Abel Skeever is.
00:52:53He's like, what is that?
00:52:54That was my reaction too, buddy.
00:52:56Style tonight is sour, again for both dishes.
00:52:59And the wild card ingredient was hibiscus in both dishes.
00:53:03I learned the word Abel Skeever in 42 years of cooking.
00:53:07I've never heard of that.
00:53:09All right, here to present the first chef's dishes.
00:53:12TOC champ, Tiffany Faison.
00:53:14There comes a time in every holiday celebration when family's around too long and things get
00:53:19sour.
00:53:20On your right, I present to you a sour curry of hibiscus, lemongrass, and lime leaf with sour
00:53:26lime rice and Abel Skeever seared scallops.
00:53:29As we're moving into the sweeter part of the still sour program, we have Abel Skeever donuts,
00:53:36roasted and flipped all in the Abel Skeever pan.
00:53:39Inside of our donuts, you will find a sweet potato that has been poached in hibiscus glaze.
00:53:44Zakarian looks impressed.
00:53:46Underneath the Abel Skeever donuts, you will find a sweet potato puree.
00:53:50On top, friends, you will find a hibiscus glaze to finish your Abel Skeever donuts.
00:53:57This is like right up my alley.
00:54:00I love this dish.
00:54:03The spice element and the acid element in the curry is really delicious.
00:54:07And the hibiscus works well in the sauce.
00:54:10The scallops are cooked perfectly.
00:54:12The scallops were pale white.
00:54:13I love spicy things.
00:54:14You know.
00:54:15I love spicy things.
00:54:16So this is just singing to me.
00:54:19Yes.
00:54:20Yes.
00:54:21The sourness of the dish really sings.
00:54:22It's tasty.
00:54:23I want to go back for more.
00:54:24You're getting rave reviews.
00:54:25I only wish it had a little bit more color on the scallop.
00:54:29It's just a bit blonde and anemic on one side.
00:54:33Cooking scallops in the Abel Skeever.
00:54:36I said it.
00:54:37There you go.
00:54:38It needs caramel.
00:54:39And that's the sear.
00:54:40But the flavor is just off the chart.
00:54:42I go back and back and back.
00:54:44But I mean, these are two completely different dishes.
00:54:47This is kind of sloppy and yummy.
00:54:49And this is beautiful and Instagrammable.
00:54:52But I had one bite.
00:54:53I didn't want to go back to it.
00:54:55It's interesting.
00:54:56It's got the smoothness of the sweet potato and then the balance of the hibiscus.
00:55:01The sourness sort of comes out.
00:55:03I think the donuts are under seasoned for me.
00:55:05Maybe a touch of salt would have brought the flavor out and balanced it better.
00:55:09Oh.
00:55:10I like the sourness.
00:55:11Seeds and the sweet potato in there.
00:55:13Works really well.
00:55:14The donut, I agree with Susan.
00:55:16There's a lack of seasoning.
00:55:17I actually think it's sugar.
00:55:19I think it needs a bit of sweetness.
00:55:20First time.
00:55:21Too sweet.
00:55:22Today I'm not sweet enough.
00:55:23But the donut is very well cooked.
00:55:25It's nice and fluffy.
00:55:26Overall, a very good effort.
00:55:28Okay.
00:55:29Okay.
00:55:30Thank you very much, judges.
00:55:31Score cards in front of you.
00:55:3250 points available for each dish.
00:55:3425 points in taste.
00:55:3520 points in use of randomizer.
00:55:37And five points in presentation.
00:55:39I held back on the sugar.
00:55:41You know what I mean?
00:55:42Because it's like, it's supposed to be a sour dish.
00:55:45Listening to Susan, I'm like, we're done.
00:55:46We're cooked.
00:55:47Like, we're going home.
00:55:48As we went down the road, I felt like we had a chance.
00:55:51There's definitely a chance.
00:55:52Here to present the second team's dishes, the one and only wild card, Justin Warner.
00:55:56Thank you, guys.
00:55:57Nobody talk.
00:55:58Let's start with the savory dish.
00:55:59Scallops.
00:56:00Cooked entirely in the Able Skeever with sour cranberry.
00:56:03You will find hibiscus as the pickling liquid in the cranberries.
00:56:07And then also a parsnip and vanilla puree.
00:56:10You'll also notice the flavors of Meyer lemon, orange, known for their sour, tart nature.
00:56:15Onto the sweets.
00:56:17Here we have lemon curd-filled Able Skeever's.
00:56:20Is it a donut?
00:56:22It's an Able Skeever, chef.
00:56:23Oh, sorry.
00:56:25I thought the pan was called an Able Skeever.
00:56:28It makes an Able Skeever.
00:56:29Okay.
00:56:30Uh, so yes, lemon curd-filled Able Skeever's accompanied by a hibiscus sorbet.
00:56:37The sweet potato was blended with some cream.
00:56:40You're also going to notice those sour ingredients, some red wine vinegar in the sorbet.
00:56:45You have the hibiscus in the sorbet, lemon in the lemon curd.
00:56:50I mean, first of all, cooking a scallop is very hard because it's all protein.
00:56:56One minute too much, one minute too little, you get mush.
00:56:59But this is a superior cooked scallop.
00:57:01I agree.
00:57:02Scallops are gorgeous, really cooked perfectly.
00:57:05I would have liked to have seen more use of the hibiscus.
00:57:09Give me more of the hibiscus flavor.
00:57:11They're so tart.
00:57:12And maybe a little bit more acidity.
00:57:14Oh my God!
00:57:15The entire plate has lemon on it.
00:57:17This dish with the scallop is very good, but it lacks acid.
00:57:20And the theme of the day here is sour.
00:57:22And it's just not sour enough.
00:57:24It's very tasty, but I think it's just a little bit off in terms of the theme.
00:57:28And then we come over to the dessert.
00:57:30The combination of flavors, the sweet potato is sweet.
00:57:33It's standing up on its own.
00:57:35And the donuts really are very well cooked.
00:57:37They're fluffy.
00:57:38The only thing I don't love is the plating.
00:57:40With all those other colors going on, I think it would have been better on a white plate.
00:57:45I love the hibiscus from it.
00:57:47The color's fabulous.
00:57:48And the flavor there is really wonderful.
00:57:50But if sweet potato is the ingredient, I don't have quite enough of it.
00:57:55I think it's a delicious dessert.
00:57:56It's like a rocket ship of flavor.
00:57:57Like really, really good.
00:57:59The little Abel Skeever stuffed with lemon.
00:58:02The sweet potato is sweet enough.
00:58:04Each little flavor here is just completely well thought out.
00:58:08I love it.
00:58:10Okay, judges, thank you very much.
00:58:13Again, two scorecards for you.
00:58:15Dear Santa.
00:58:16Do you hear what they said?
00:58:17They really like those dishes.
00:58:19Perhaps their dishes were delicious, but it seemed like they didn't check as many boxes.
00:58:26Nope.
00:58:27All right, Chef.
00:58:28Scores are in.
00:58:29All right.
00:58:30All right.
00:58:31Let's go.
00:58:32Let's go.
00:58:33Let's go find out.
00:58:35All right, ladies and gentlemen.
00:58:37Final battle of the evening.
00:58:39What a doozy.
00:58:40Let's get into the scores.
00:58:41Let's get into the scores.
00:58:42Let me bring out the chefs.
00:58:43Chef Tobias.
00:58:44Chef Marcel.
00:58:45Chef Antonio.
00:58:46Chef Alex.
00:58:47Ladies and gentlemen, I've got good news and I've got bad news.
00:59:02Good news is somebody is going to win tonight.
00:59:06The bad news is this is a one point difference.
00:59:13One team scores 38 out of 50 savory, 41 out of 50 in sweet for a score of 79.
00:59:25The other team scores a 43 out of 50 in savory and a 37 out of 50 in sweet for a score of 80.
00:59:37Ladies and gentlemen, the winner of the quarter-final battle between Antonia and Alex, head team Tobias and Marcel is...
00:59:50Tobias and Marcel!
00:59:52Congratulations.
00:59:53Oh, my God.
00:59:54Thank you, chef.
00:59:55Congratulations, gentlemen.
00:59:56To my Iron Chef and to my TOC champ, a one point difference is literally so thin.
01:00:13And I think you worked together incredibly well.
01:00:16I think your food was fantastic.
01:00:17So, love you both.
01:00:18You guys.
01:00:19Thank you very much.
01:00:20Good job.
01:00:21I think we did great.
01:00:22Can I just say, it was my absolute pleasure and honor to cook alongside you.
01:00:34Same.
01:00:35I love you.
01:00:36You're my friend.
01:00:37Same.
01:00:38Holiday spirit, all the things.
01:00:39Great.
01:00:40Like, we went out there and did our best and that's it.
01:00:42Finally, we hugged.
01:00:43I love you.
01:00:44Okay.
01:00:45Merry Christmas.
01:00:46Well, gentlemen, you just took down the two most powerful chefs in this complete off-the-hook,
01:00:56out-of-bounds, ridiculous competition.
01:00:59And gentlemen, you are moving in to the semi-finals.
01:01:06Congratulations!
01:01:07Yes, boy!
01:01:11Impression.
01:01:12What it really takes to be a chef is to work with a team, right?
01:01:18And this competition is actually testing teamwork.
01:01:22And I think that's where we're excelling right now.
01:01:24It's like when you're in the NFL, you're playing with Tom Brady, you've got to play the best game you can play.
01:01:29And I know I'm with one of the greats.
01:01:32Tonight was one of them nights where I, you know, I feel alive right now.
01:01:36You are alive.
01:01:37Yeah, buddy.
01:01:38Alive, well, and kicking.
01:01:43And now sitting in front of you for the championship is either going to be May-Lynn and NeNe,
01:01:52or the Voltaggio brothers, Michael and Brian.
01:01:55Who do you want, May-Lynn and NeNe, or Michael and Brian?
01:01:59Either one.
01:02:00I'm just ready right now, man.
01:02:02Congratulations!
01:02:03Huncho and the Wolf!
01:02:05Give it up for Tobias and Marcel.
01:02:07Congratulations, guys.
01:02:19Aw, man.
01:02:20We did it again.
01:02:27We did it again, baby.
01:02:29Two teams have earned their spots in the upcoming semifinals.
01:02:33Join us next time when our remaining quarter-finalists join the fray
01:02:37and battle for the last two spots in the final four.
01:02:40Oh, my God, that's beautiful!
01:02:42Brian, do you have my serrated?
01:02:43Score tonight is the highest score thus far.
01:02:49Here on Tournament of Champions, let's go!
01:02:52All-Star Christmas.
01:02:53See you next week.
01:02:54Adios!
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