- 6 hours ago
Tournament of Champions All-Star Christmas - Season 1 Episode 4 -
The Great 8 Teams Sleigh
The Great 8 Teams Sleigh
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FunTranscript
00:00:00It's the season of giving.
00:00:01We're about to give you the gift of the quarterfinals.
00:00:05Yee-hoo!
00:00:0716 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.
00:00:25Incredible 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, you win!
00:00:42You win, Kevin!
00:00:43And tonight, the first of our quarterfinalists
00:00:46will head back into the arena
00:00:48to continue their quest for a holiday glory.
00:00:51Nobody talk.
00:00:52Which team will tickle all the way to the title?
00:00:55I'm definitely behind.
00:00:56The trophy, let'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 Champion's All-Star Christmas.
00:01:12Ladies and gentlemen, do you want to meet the first
00:01:24of our winning teams kicking off the quarterfinals?
00:01:27That's ICAG, the one and only Alex Guardaschelli,
00:01:35and her partner in crime, the Princess Warrior,
00:01:38Antonio Lepaschelli.
00:01:41And then here come the dragon slayer and the boogeyman, Kevin Lee.
00:01:43And of course, Dale Tallde.
00:01:44Welcome back, teams.
00:01:46Tonight, you four teams are going to kick off part one of our quarterfinal battles.
00:01:49Guess what?
00:01:50You are only three more battles away from winning it all.
00:01:54You'll also have a chance to raise $100,000 for your chosen charity.
00:02:06Let's go!
00:02:19And 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 gift,
00:02:43and 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 six-foot-one elf,
00:02:53my son, Hunter.
00:02:54Yeah!
00:02:55Woo!
00:02:56Amazing!
00:02:57Woo!
00:02:58Woo!
00:02:59Woo!
00:03:00Woo!
00:03:01Woo!
00:03:02Woo!
00:03:03Woo!
00:03:04Woo!
00:03:05Woo!
00:03:06So what you have there is you're each getting a cruise for two, thanks to Carnival Cruise Line.
00:03:12What?
00:03:13Woo!
00:03:14Woo!
00:03:15Woo!
00:03:16Woo!
00:03:17Woo!
00:03:18Woo!
00:03:19Woo!
00:03:20Woo!
00:03:21Woo!
00:03:22Woo!
00:03:23Woo!
00:03:24Let's go!
00:03:25Let's go.
00:03:26Let's kick off the quarterfinals with Graham and Giuseppe versus Kevin and Dale.
00:03:38Yeah, all right.
00:03:40Kevin and Dale through that door, Giuseppe and Graham through that door and the other teams,
00:03:41here's a great time for you to go back and finish your letter to Santa.
00:03:45Awesome.
00:03:46All right, guys!
00:03:47Let's do it.
00:03:48Let's do it.
00:03:49Awesome.
00:03:50Yo, you good?
00:03:57I'm good, nervous today.
00:03:59Good confident, bro.
00:04:00Do what you do.
00:04:01Yeah, that's all we can do, man.
00:04:02Play some dragons today.
00:04:04Yep, do our best to get to the final four.
00:04:06This week, I don't know what's expected.
00:04:09I mean, it just gets harder and harder.
00:04:11Ladies and gentlemen, do you want to meet our first two quarterfinal teams?
00:04:16You're in the right spot.
00:04:21In a battle for the A Division, we have our number three team,
00:04:25Chef Graham Elliott and Giuseppe Trentori,
00:04:28who scored an impressive victory in round one
00:04:30by earning the highest score in the tournament.
00:04:34Between the two of us, two Food & Wine Best New Chefs,
00:04:37six James Beard nominations,
00:04:39nearly, you know, double digits of Michelin stars,
00:04:42and the fact that we've known each other for so long
00:04:45and for us to be old men here and dads
00:04:49and still be able to do it, very exciting.
00:04:52But this is my first time competing on television.
00:04:54Graham asked me to be here.
00:04:56I'm super thrilled to be here.
00:04:57I love when the holidays come around.
00:04:59It's all about tradition.
00:05:01But I'm nervous.
00:05:02To go against Kevin and Dale is going to be pretty tough.
00:05:05Yeah, they're great chefs.
00:05:06They've done a lot of competition before,
00:05:08so I know that they're coming in, like, pumped and confident.
00:05:11They're taking on the number four seed team,
00:05:13Chef Kevin Lee and Dale Talday,
00:05:15who achieved the tournament's biggest upset,
00:05:18taking down the number one seed team
00:05:20of two-time TOC champ Monique Shohan
00:05:23and Iron Chef Stephanie Izard.
00:05:27Don't call these bad boys underdogs.
00:05:31You know, me and Kevin have known each other
00:05:32for about three years,
00:05:33and the chemistry's good between Kevin and I.
00:05:35But Giuseppe and Graham, they're Chicago guys.
00:05:38I'm a Chicago guy, so I respect them.
00:05:39I know their pedigree.
00:05:40I know who they are.
00:05:42I'm making savory.
00:05:43Dale's making desserts.
00:05:44I might not be the best pastry chef,
00:05:46but I do know that we are two of the best Asian chefs
00:05:49in the country.
00:05:51And especially in this arena, we can throw down.
00:05:54And if we need each other's help,
00:05:55we come together and help each other out.
00:05:58Kevin, Chef Dale, we're ready for you.
00:06:00Let's go.
00:06:00Let's do this.
00:06:01Are you ready?
00:06:02Go.
00:06:02Let's go.
00:06:04Ladies and gentlemen,
00:06:05are you ready for the first battle of the quarterfinals?
00:06:08Let's light this up.
00:06:11Oklahoma restaurateur Kevin Lee
00:06:14was a James Beard finalist this year
00:06:16for Best Chef Southwest.
00:06:19Dale Tallde is a renowned New York City restaurateur
00:06:22and fellow James Beard nominee.
00:06:26And they're ready to slay more dragons.
00:06:29Give it up for the dragon slayer and the boogeyman.
00:06:35Team Kevin and Dale.
00:06:41Let's go.
00:06:49Dragon 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.
00:06:57Your opponents.
00:06:58You concerned?
00:06:59As 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.
00:07:09Chef Graham Elliott is a Michelin star chef
00:07:12and a three-time James Beard nominee.
00:07:16His longtime friend, Chef Giuseppe Trentori,
00:07:20has earned three James Beard nominations,
00:07:23as well as a Michelin star four years in a row.
00:07:26Give it up for Grand Slam and GT Team Graham and Giuseppe!
00:07:43Gentlemen, congratulations.
00:07:45Longtime friendship.
00:07:47Yes.
00:07:47We've known each other for years.
00:07:49We share the same philosophy and approach,
00:07:51and he's my son's godfather.
00:07:53So a lot of love and connections there.
00:07:55This is going to be a battle.
00:07:56This is how we want to kick it off.
00:07:58Ladies and gentlemen, ready for the quarterfinal kickoff?
00:08:01Chefs to the randomizer.
00:08:02Let's go.
00:08:04Oh, Lord.
00:08:07I like to call this the wheel of friendship.
00:08:11Because if we're still friends after this,
00:08:14then it really, we are friends.
00:08:15Yes.
00:08:16The randomizer will determine the mandatory savory items
00:08:19for one dish, the sweet item for the other dish,
00:08:22and then the equipment, the style, and the wild card
00:08:25must be used in both dishes.
00:08:28Since these are now the quarterfinals,
00:08:30the randomizer items will be,
00:08:33how should I say, more sucky.
00:08:38Let's get into it.
00:08:38Going for savory.
00:08:44Stand up from the randomizer,
00:08:46like, that thing is, like,
00:08:47will-a-deal.
00:08:48Oh, my God.
00:08:51The savory must-use rack of lamb
00:08:54in the sweet category,
00:08:56rhubarb, cedar plank,
00:08:58stuffed,
00:09:00mincemeat.
00:09:02That is definitely random.
00:09:04Mincemeat, anybody work with mincemeat before?
00:09:06Okay, what are you,
00:09:07just 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,
00:09:1540 minutes on the clock.
00:09:16I'm going to give you two minutes right now
00:09:18to confer together as a team.
00:09:19Once those two minutes are up,
00:09:21the clock starts.
00:09:22Good luck.
00:09:23I'm going to do a rack of lamb.
00:09:24I'm going to make dumplings.
00:09:25Make, like, a mincemeat sauce.
00:09:27You should make a mincemeat cowby lamb.
00:09:28It's lamb.
00:09:29Yeah, yeah, yeah.
00:09:30I mean, listen, man,
00:09:30you get two Asian dudes together
00:09:32who were born in America.
00:09:33He's lived in Korea.
00:09:34I visited the Philippines.
00:09:36We have this distinct point of view.
00:09:37The rack of lamb,
00:09:38they're pretty big, too.
00:09:39Okay, that over there.
00:09:40So I'm going to roast that.
00:09:41The fact that you're my son's godfather,
00:09:43you know,
00:09:44I'm expecting some of that
00:09:46Marlon Brando energy
00:09:47of the godfather to come in
00:09:48and, like, just make it happen.
00:09:50We are here to throw down.
00:09:51Throw down.
00:09:51Throw down.
00:09:52Throw down.
00:09:52Not around.
00:09:53Yeah, that's right.
00:09:54Yes.
00:09:55Chefs, time starts now.
00:09:56Good luck.
00:09:57Go.
00:10:00The savory must be used
00:10:02to rack of lamb
00:10:03as the prime protein.
00:10:04So the rack of lamb
00:10:05is a rib section
00:10:06where the main muscle
00:10:07of the rack
00:10:08is called the lorn.
00:10:09In the sweet category,
00:10:10rhubarb
00:10:11kind of look like red celery,
00:10:12very tartan flavor.
00:10:13Cedar plank
00:10:14imparts a lot of flavor.
00:10:16Stuff
00:10:16is super popular
00:10:18during the holidays.
00:10:19This sounds easy
00:10:20but could be a hang-up.
00:10:21And minced meat
00:10:22is made
00:10:22with a mixture
00:10:23of dried fruit,
00:10:25brandy,
00:10:25and cow fat.
00:10:26I've only had it one time
00:10:27and wasn't that thrilled with it.
00:10:29I'll see what they do with it.
00:10:31I'm a guy
00:10:32who owns a steakhouse
00:10:33where we have rack of lambs,
00:10:35we have steaks.
00:10:35That is my specialty.
00:10:36I know I can cook
00:10:37a lamb perfect.
00:10:39For the randomizer,
00:10:39we have the cedar plank.
00:10:40I can use the cedar plank
00:10:41to smoke the rack of lamb.
00:10:43So I'm thinking
00:10:44smoke rack of lamb
00:10:45with a lamb
00:10:47minced meat dumpling.
00:10:49Chef Kevin,
00:10:49are you cooking
00:10:50those racks whole?
00:10:51I'm just smoking it.
00:10:52Then I'm going to cut it
00:10:53down to single chops.
00:10:55Did anyone see
00:10:55dulce de leche?
00:10:56I'm doing pastry,
00:10:57so my mind goes
00:10:58to these dim sum style
00:11:00almost mochi
00:11:00stuffed rice balls.
00:11:02I think mirroring
00:11:03this idea of dumpling
00:11:04between the two courses
00:11:05is a real good idea.
00:11:06So for our sweet ingredient,
00:11:08I pull rhubarb,
00:11:09something I don't cook
00:11:10with often,
00:11:10but rhubarb is what it is
00:11:12and we got to deal with it.
00:11:14Giuseppe,
00:11:14where's the cedar planks?
00:11:16So Giuseppe's
00:11:17throwing dessert.
00:11:18I'm going to go savory
00:11:19and lamb will be
00:11:20highlighting that
00:11:21and the strongest flavor
00:11:22with the lamb
00:11:22is coming off the fat.
00:11:24And so if you take
00:11:24too much off
00:11:25in cleaning it,
00:11:27you can overcook it,
00:11:28but you're trying
00:11:28to get that balance.
00:11:29So for me,
00:11:30rack of lamb screams holiday.
00:11:32I love cooking it
00:11:34at the restaurant
00:11:34to give that to someone
00:11:36during the holiday season
00:11:37is an extension
00:11:38of Christmas.
00:11:39It's an extra gift.
00:11:40It's like watching
00:11:40your 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,
00:11:48because we have never
00:11:49met 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'm going to make
00:11:57some maybe beignet
00:11:58or meringue and beignet,
00:12:01I think.
00:12:02I like that plan.
00:12:03I'm trying to make
00:12:03patechew.
00:12:04I see that.
00:12:04I mix the mincemeat
00:12:05with the ricotta
00:12:06so I can stuff beignet.
00:12:08Yeah.
00:12:10So the patechew
00:12:10becomes the beignets.
00:12:11That's ultimately
00:12:12going to get stuffed
00:12:12with the mincemeat
00:12:13and ricotta.
00:12:14I think.
00:12:15Working on it.
00:12:17What's the plan
00:12:18with mochi flour?
00:12:20Sesame rice balls.
00:12:21Oh, yeah.
00:12:22So the key to this
00:12:23sweet dish really is a dough.
00:12:24It's all about
00:12:24this mochi dough.
00:12:25You need a dough
00:12:26that is pliable
00:12:27but not too loose.
00:12:29It really has to be perfect
00:12:30and you have to work fast
00:12:31because you don't get shot.
00:12:33What do you got?
00:12:33House-made mochi.
00:12:34The painstaking art.
00:12:36Now it has enough time to rest?
00:12:37I think so.
00:12:38I think with its
00:12:39intended application,
00:12:41kind of like
00:12:42a fried sesame ball.
00:12:43So now I want to make
00:12:44a filling for my
00:12:44stuffed rice balls
00:12:45with some farmer's cheese
00:12:47and just some mincemeat.
00:12:48It's a very risky move
00:12:49for me because I'm not
00:12:50like super proficient
00:12:51in making dough.
00:12:53You know,
00:12:53I didn't invite Chef Dale
00:12:54here because I thought
00:12:55he was the best pastry chef
00:12:56in this country
00:12:57but I knew us as a team
00:12:59we can conquer this together.
00:13:01When you're in a team,
00:13:03chemistry wins championships
00:13:04and there is a great
00:13:05chemistry here.
00:13:09We're going in.
00:13:10So with the rack of lamb,
00:13:11instead of roasting it whole,
00:13:12which is going to take longer,
00:13:14why don't we portion it up?
00:13:15I love the lamb
00:13:16to be the star of the dish.
00:13:18So it's the Beyonce
00:13:19with the backup singers
00:13:20behind him,
00:13:21you know,
00:13:21doing the Destiny's Child
00:13:22on the plate.
00:13:25Are you using fryer
00:13:25for anything or anything?
00:13:26Nope, not right now.
00:13:27I think I'm going to try
00:13:28to fry the vignette.
00:13:29So we're doing
00:13:29little tiny vignettes?
00:13:30Not too big
00:13:31so we can just stuff it.
00:13:33Okay.
00:13:33Testing, praying,
00:13:34Italian,
00:13:35make sure it works.
00:13:36Chef Giuseppe,
00:13:37absolutely new to the T.O.C. arena
00:13:38and not even breaking a foot.
00:13:41Sorry.
00:13:42Don't burn.
00:13:43These guys could be the sleeper.
00:13:44Both of these teams
00:13:46are fired up right now.
00:13:47Let's go!
00:13:48Chefs, 20 minutes,
00:13:5320 minutes left to plate.
00:13:54You got 20.
00:13:58Those are adorable.
00:13:59Aw.
00:14:00Like a holiday market, Chef.
00:14:01Yes, that's what I'm trying to do.
00:14:03It is a holiday, right?
00:14:03It's a holiday.
00:14:05No big deal,
00:14:06Julie's stuffing
00:14:06all these gorgeous little beignets.
00:14:10So mincemeat as the wild card,
00:14:13I'm not a fan of mincemeat,
00:14:14but it's one of those things
00:14:15kind of like opera
00:14:16where you might not like it,
00:14:18but you respect it.
00:14:19Chef, did you try that mincemeat?
00:14:21Yeah.
00:14:25Tastes like apple pie filling.
00:14:26You could take it savory
00:14:27and make it gravy.
00:14:29You could take it sweet
00:14:30and make it a sauce or a filling.
00:14:31I wanted to put it
00:14:33into the savory world,
00:14:34making it almost like a jam.
00:14:36Chef Graham,
00:14:36not afraid of the mincemeat.
00:14:38If you sit on the shelf,
00:14:39you will never buy it
00:14:40to make any dessert.
00:14:41You need to know
00:14:41exactly what it is.
00:14:42Why do you think
00:14:43the British mess things
00:14:44up like that?
00:14:45So you got mincemeat
00:14:45that has no meat,
00:14:47no other country
00:14:47would be like,
00:14:48you know what this needs?
00:14:49Be 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.
00:14:58Here.
00:14:59I'm working on
00:15:00the New Year's Eve mandu.
00:15:02Make some dumplings.
00:15:05What's in this?
00:15:06Mincemeat, ground lamb,
00:15:08aromatics.
00:15:09I don't believe
00:15:09we've ever seen anyone
00:15:10in a COC competition
00:15:12make dumplings.
00:15:13That's adventurous.
00:15:15Mandu is something
00:15:15my belly made
00:15:16every New Year's Eve.
00:15:18Just one of those
00:15:18core memories I have
00:15:20during the holidays.
00:15:23Chef, is that dulce de leche?
00:15:24Oui.
00:15:25I'm working on
00:15:25a rhubarb dulce de leche.
00:15:27It's a challenging ingredient.
00:15:28I'm not, like,
00:15:29super familiar with it.
00:15:30Honestly, I would be
00:15:31very happy with kiwi
00:15:32or whatever other fruit
00:15:33was on that randomizer.
00:15:35Chef, what's flaming in there?
00:15:36Bourbon.
00:15:38Smoky quality to it already,
00:15:39so I'm going to play
00:15:40on this idea
00:15:41of cedar plank kind of smoke.
00:15:43Kevin, I'm going to
00:15:43use 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 smoke
00:15:48the caramel in there.
00:15:53Now I have
00:15:54the raccoe lamb smoked,
00:15:55I'm going to start
00:15:56some kaibe jus.
00:15:57Kaibe is usually
00:15:58a soy, garlic, ginger marinade
00:16:00that you see
00:16:01in, like, Korean
00:16:02barbecue restaurants.
00:16:03Missed me going in here also.
00:16:05So I'm taking this kaibe
00:16:06and glazing the raccoe lamb
00:16:08with it to really
00:16:08add a nice sweetness
00:16:10to this gaming raccoe lamb.
00:16:12Korean household,
00:16:13every holiday,
00:16:14we love eating kaibe.
00:16:15Kaibe is a sign
00:16:16of a celebration.
00:16:17For me to get
00:16:18this randomizer,
00:16:19to be able to represent
00:16:20who I am,
00:16:21I think it's going
00:16:22to be a home run.
00:16:23So what am I going
00:16:27to stuff?
00:16:28I see delicata squash,
00:16:30beautiful,
00:16:30it's in season.
00:16:31Scoop it,
00:16:32that's what you're
00:16:33going to fill,
00:16:33kind of like the little
00:16:34zucchini boats
00:16:35that you can do
00:16:35in the summer.
00:16:36Same idea.
00:16:37Delicious.
00:16:37Yeah.
00:16:39Chef Graham has
00:16:40his delicata squash
00:16:41roasting on the cedar plank.
00:16:43It's a really great way
00:16:44to infuse smoke
00:16:45into something
00:16:45you don't necessarily
00:16:46see coming.
00:16:47Very smart.
00:16:48What do you think
00:16:48about stuffing
00:16:49the squash
00:16:50with either the mints
00:16:52or the Swiss chard?
00:16:54Swiss chard.
00:16:55Heard.
00:16:55We are working together
00:16:57and the plan
00:16:58from the beginning
00:16:58was if somebody
00:16:59in the house
00:17:00was checking
00:17:01another teammate.
00:17:03Having my bestie
00:17:04Giuseppe here,
00:17:05it'll be that much
00:17:07more rewarding
00:17:07at the end
00:17:08when we do it
00:17:09as a team.
00:17:1015 minutes,
00:17:1115 to go.
00:17:12Time for me
00:17:12to finish my rice ball
00:17:13and I go to make
00:17:14my first ball
00:17:15and I know
00:17:16this dough ain't right.
00:17:18Because it's too firm.
00:17:19If I can't close
00:17:20this rice ball,
00:17:20the challenge is stuck.
00:17:22And if I can't
00:17:23properly close
00:17:24this rice ball
00:17:25with this farmer's
00:17:26cheese, mince meat,
00:17:27it's not stuck.
00:17:28There's no going back
00:17:29from this.
00:17:29I'd have to start all over.
00:17:31Kevin, I'm pivoting.
00:17:33All that work
00:17:34on that mochi.
00:17:35Literally happy to have.
00:17:36Dale yells out,
00:17:37I'm pivoting!
00:17:38And I was like,
00:17:39oh, I didn't know
00:17:40what was going on.
00:17:42No more mochi, chef?
00:17:43No.
00:17:43Where are we going now, chef?
00:17:45Pinoy's.
00:17:45I live in New Jersey
00:17:46and Christmas time
00:17:48is about cannolis.
00:17:49I've used egg roll wrappers
00:17:50and I'm going to fry them.
00:17:53The idea now
00:17:53is to put the piping
00:17:54inside of the
00:17:55egg roll cannoli shells.
00:17:56Got it.
00:17:57If this doesn't work out,
00:17:59we're done.
00:18:0010 minutes, 10 minutes left,
00:18:05chefs.
00:18:07I love rhubarb
00:18:08because the tart is the flavor.
00:18:11So what I did with rhubarb,
00:18:13I wanted to slice it super thin
00:18:14but like a chunky julienne.
00:18:16How to call yourself
00:18:17to go to the hospital.
00:18:21This rhubarb cook
00:18:22in simple syrup.
00:18:23I'll put a little black pepper
00:18:23to give it a little kick.
00:18:24I love that.
00:18:25How are you guys
00:18:27feeling over there?
00:18:28I'm in the juice.
00:18:30All right, heard.
00:18:31Kevin, lift my fryer.
00:18:32Oh, lift it, I heard.
00:18:33No matter how Dale looks
00:18:34right now,
00:18:35I know he's going
00:18:35to pull through.
00:18:38They're good.
00:18:39My kanoe shells
00:18:39look beautiful.
00:18:40Once I got that off,
00:18:41I'm like,
00:18:41I can finish this dessert.
00:18:43So I piped my filling
00:18:44with farmer's cheese
00:18:45and mince meat
00:18:46into the middle of those.
00:18:47When I first met Dale,
00:18:48I was fanboying.
00:18:49I was like,
00:18:49can I get a picture with you?
00:18:51And for me to sit here,
00:18:52what to have,
00:18:53being able to compete
00:18:54as a team-made
00:18:54truly has been
00:18:55a dream come true.
00:18:56You good, Dale?
00:18:57Yes.
00:19:01Lamb is cooked perfectly.
00:19:03Kevin,
00:19:03where'd you put
00:19:03the stand mixer bowl?
00:19:04That's right here.
00:19:05I'll put it on.
00:19:06For the rhubarb sorbet.
00:19:07Rhubarb is tart,
00:19:08so I'm using my rhubarb
00:19:10dulce de leche caramel
00:19:11to kind of help
00:19:11sweeten it up,
00:19:12and that's going to be
00:19:13the base of my sorbet.
00:19:15There is no time
00:19:16for the ice cream machine,
00:19:17so liquid nitrogen.
00:19:18You want to get
00:19:19something cold fast,
00:19:21dump some liquid nitrogen
00:19:22on it.
00:19:24Chef is making
00:19:29an Italian meringue,
00:19:30which is egg whites
00:19:31that are here,
00:19:32very slowly being whipped,
00:19:33simple syrup in that.
00:19:34It'll cook and whip up
00:19:35into a beautiful meringue.
00:19:37So when it cook
00:19:38like it's Italian meringue,
00:19:39it tastes like marshmallow.
00:19:40That's why I want to toast
00:19:41it like in the pan
00:19:42to give it like
00:19:42that flavor.
00:19:43Blood torch.
00:19:45Also burn it
00:19:45with the blood torch.
00:19:48This is what
00:19:49TOC holiday dreams
00:19:51are made of.
00:19:52I love it.
00:19:56Final five minutes,
00:19:58five to be plated.
00:19:59Joe.
00:20:00Yes.
00:20:01Good?
00:20:01Yes.
00:20:02Carve the lamb?
00:20:02Yes.
00:20:03But you're going to do that.
00:20:04Yep.
00:20:05This type of teamwork
00:20:05is awesome.
00:20:08Holy
00:20:08grand.
00:20:10Perfect.
00:20:11Okay.
00:20:12Plates.
00:20:14So right now,
00:20:14I'm going to see
00:20:15the plank
00:20:16and the meringue
00:20:16in the middle,
00:20:17like a little Christmas
00:20:18snowman.
00:20:18And I put like
00:20:19three pini next
00:20:21to the meringue.
00:20:22And the next step,
00:20:23I put the rhubarb
00:20:24on top.
00:20:25It's almost got
00:20:26a boost to Noel vibe.
00:20:27I'll try to make
00:20:28it as festive as possible.
00:20:29We got the stewed
00:20:30down mincemeat.
00:20:30We're going to put
00:20:31that down in the middle.
00:20:32You've got your
00:20:32delicata squash
00:20:33filled with the
00:20:34Swiss chard mix,
00:20:35the rack of lamb.
00:20:36In 35 minutes.
00:20:38Mind-blowing.
00:20:38Top it off
00:20:39with the gremolata
00:20:39and we're good to go.
00:20:41Old man's still got it.
00:20:42Two minutes.
00:20:42Two minutes to be plated.
00:20:44You're not feeling good,
00:20:45but I hope the judges
00:20:46understand what I'm
00:20:47trying to make.
00:20:47It's not every day
00:20:48you see a rack of lamb
00:20:49with some dumplings
00:20:50on the plate together,
00:20:51but it's my soul food.
00:20:53That's how we celebrate
00:20:54our culture.
00:20:56High five.
00:20:58So I get a small plate,
00:21:00I put my one
00:21:00cannoli on it,
00:21:01and then rhubarb
00:21:02dulce de leche caramel.
00:21:04I just got to get
00:21:05this sorbet in.
00:21:06Kevin, help me.
00:21:07Help me.
00:21:08All right, I got you.
00:21:09What can I do?
00:21:10Bring these ice creams
00:21:11to the plate.
00:21:12All right.
00:21:13These sorbets.
00:21:14You want to just
00:21:15on the side?
00:21:15Right next to it.
00:21:15Right next to it.
00:21:16Just right next to it.
00:21:16All right.
00:21:17Put it on one more.
00:21:18Five, four, three, two, one.
00:21:22That's it.
00:21:25It's time for you
00:21:25to dash away
00:21:27to your trailers.
00:21:28Thank you very much.
00:21:28Such as.
00:21:29Awesome.
00:21:30Let's put the judges in.
00:21:35That's hard, man.
00:21:36Yeah, that was hard.
00:21:37We did it.
00:21:38We did.
00:21:38We did some love.
00:21:39We did something.
00:21:40Holy moly.
00:21:41Our world-class judges
00:21:42can't wait to do
00:21:44their first tasting.
00:21:45You're going to love
00:21:46this group.
00:21:47Let's beat them.
00:21:47First up,
00:21:48James Beard Award-winning
00:21:49author, recipient
00:21:50of the Covenant
00:21:51Julia Child Award
00:21:52at pioneering
00:21:53Southern California
00:21:54restaurateur,
00:21:56the one and only
00:21:56chef,
00:21:57Susan Penninger.
00:22:00Wow.
00:22:01Yeah.
00:22:02Yeah.
00:22:02Next up,
00:22:06globally acclaimed
00:22:07restaurateur,
00:22:08Gordon Ramsay's
00:22:09former pastry chef
00:22:10and the first female
00:22:11iron chef in the UK.
00:22:13Can't believe she's here.
00:22:15First time,
00:22:16Chef Judy Chu.
00:22:19My Korean sister.
00:22:21This is big.
00:22:22We're bringing them
00:22:23from all over the world.
00:22:23Finally,
00:22:25a food world icon
00:22:26who has received
00:22:27multiple three-star reviews
00:22:29from the New York Times
00:22:29and a Michelin star,
00:22:31the one and only
00:22:32iron chef himself,
00:22:33Chef Jeffrey Zakarian.
00:22:36Jeffrey's the real deal.
00:22:38He's hardcore.
00:22:39We'll see what happens.
00:22:41Yeah.
00:22:43I don't know
00:22:44what the double-breasted
00:22:45of it should be
00:22:46Don Zakarian.
00:22:47This is Christmas.
00:22:49It is.
00:22:49This is holiday.
00:22:50This is how I dress
00:22:51for holiday.
00:22:52So,
00:22:52tonight is unbelievable.
00:22:55We have chef combos,
00:22:56chef duos
00:22:57that have come together.
00:22:58I'd love to tell you
00:22:59who they are,
00:22:59but I cannot.
00:23:00What I can tell you
00:23:01about is the randomizer.
00:23:02Tonight,
00:23:03the savory must use
00:23:05the rack of lamb
00:23:06as the prime protein.
00:23:07In the sweet category,
00:23:08rhubarb had to be employed.
00:23:09Both chefs had to use
00:23:11in their dish
00:23:11the cedar plank.
00:23:12The style tonight
00:23:13was stuffed.
00:23:14Wild card ingredient
00:23:15was mincemeat.
00:23:16The moment I spin that wheel,
00:23:17they have two minutes
00:23:18to talk about it,
00:23:19and then they're cooking.
00:23:20That is mean.
00:23:21That's outright mean.
00:23:22You're right.
00:23:23I love that.
00:23:23Yeah.
00:23:24Well, here to give us
00:23:25the rundown
00:23:26on the first chef's dishes
00:23:27is the wild card himself,
00:23:29Justin Morner.
00:23:30So, just as we'll begin
00:23:31with the savory dish.
00:23:32This is a Kelby-marinated
00:23:34rack of lamb
00:23:35with New Year's Eve mandu.
00:23:37So, the whole rack of lamb
00:23:38was smoked
00:23:39using the cedar planks.
00:23:41It was then marinated
00:23:42in a Kelby-esque marinade
00:23:44that was sweetened
00:23:45with the mincemeat.
00:23:46Then for stuffed,
00:23:47you have the mandu.
00:23:48Bursting filling
00:23:48with some of the mincemeat
00:23:50and lamb.
00:23:52This is the worst part,
00:23:53watching them eat.
00:23:54I know.
00:23:55No reaction.
00:23:56On to the sweet course.
00:23:57This is a mincemeat cannoli
00:23:58stuffed with a mixture
00:24:00of farmer's cheese
00:24:01and mincemeat
00:24:02with a smoked rhubarb
00:24:03dulce de leche
00:24:04that cedar plank
00:24:05was used to smoke
00:24:06that dulce de leche,
00:24:07and then a rhubarb sorbet.
00:24:10First of all,
00:24:11there's a real expectation
00:24:12when you say lamb
00:24:13and smoke,
00:24:14and this delivers
00:24:15on all of that.
00:24:17The chef had a thought,
00:24:18and the chef executed it.
00:24:20It's one of the best pieces
00:24:21of lamb I've eaten
00:24:22in a long time.
00:24:24The lamb, for me,
00:24:25a little bit oversmoked.
00:24:27It sort of overpowered
00:24:28a little bit.
00:24:29Delicious lamb flavor.
00:24:31In the mandu,
00:24:32I think the mincemeat
00:24:34stuffing in here,
00:24:35fantastic.
00:24:36I would be surprised
00:24:37if the chef
00:24:37isn't Asian or Korean.
00:24:40My sister!
00:24:41The way that the chef
00:24:42has handled this randomizer
00:24:45and pulled everything together
00:24:47into something classic
00:24:48but using different ingredients
00:24:50is actually quite genius.
00:24:52Calvary marinade
00:24:53always has elements
00:24:54of sweetness,
00:24:55and to use that mincemeat
00:24:56in this way,
00:24:57I think, is perfection.
00:24:59Your idea.
00:25:00My idea.
00:25:01Takes someone like you
00:25:02to execute it, though.
00:25:03The mandu,
00:25:04perfectly made,
00:25:05and the dessert,
00:25:06I think,
00:25:07is very clever also,
00:25:08but I would like to have had
00:25:10a little bit more
00:25:11cheese in the filling
00:25:12because I feel like
00:25:13it needed that creaminess.
00:25:14I was surprised
00:25:15that they didn't use
00:25:17more rhubarb.
00:25:19I could have imagined
00:25:20the rhubarb being incorporated,
00:25:23even smoked, chunked,
00:25:24and then mixed in
00:25:25with the mincemeat
00:25:26and stuffed in there.
00:25:27I think it's a delicious cannoli,
00:25:28but instead of this rhubarb sorbet,
00:25:31I would like a cream here,
00:25:32like a crema
00:25:32or a whipped creme fraiche
00:25:34or something
00:25:34to 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, Judgy.
00:25:43Way better.
00:25:44Way better.
00:25:44Take it.
00:25:45Thank you very much, Judges.
00:25:46Two scorecards in front of you,
00:25:48two separate scores,
00:25:49one for savory,
00:25:50one for sweet,
00:25:5150 points available
00:25:52for each dish,
00:25:5325 points available in taste,
00:25:5520 points in the use
00:25:57of the randomizer,
00:25:58and five points for plating.
00:25:59I feel like we did our best
00:26:03and, you know,
00:26:06see how it plays out.
00:26:07Here to present
00:26:08the second team's dish,
00:26:09the one and only
00:26:10TOC3 champ,
00:26:12Chef Tiffany Faison.
00:26:16Come on.
00:26:17In front of you,
00:26:18we have on the right,
00:26:19roasted rack of lamb
00:26:20and minced meat ragu.
00:26:22To that,
00:26:23the chef has placed
00:26:24cedar plank roasted
00:26:25delicata squash
00:26:26stuffed with pancetta
00:26:26glazed Swiss chard.
00:26:28Now, if you'll join me
00:26:29on the left
00:26:29with a holiday market beignet
00:26:31and then stuffed
00:26:32with a mixture
00:26:32of ricotta
00:26:33and minced meat
00:26:35and cedar plank
00:26:36roasted Italian meringue.
00:26:38To that,
00:26:39the chef then finished
00:26:40with thinly sliced
00:26:41rhubarb on top.
00:26:43Oof.
00:26:43Quality of lamb
00:26:44is delicious.
00:26:45The flavor was delicious,
00:26:46but it's a little undercooked,
00:26:48and I would like to have
00:26:49just a little bit more
00:26:50flavor of the smoke.
00:26:52And I really like
00:26:53the minced meat,
00:26:53almost like a minced meat jam.
00:26:55I like the jammy consistency.
00:26:57In general,
00:26:57really beautiful dish.
00:26:58It's very festive.
00:26:59I mean,
00:27:00it screams Christmas.
00:27:02It's red and green.
00:27:03It has those, you know,
00:27:04pomegranate seeds
00:27:05picking up you
00:27:06like little jewels.
00:27:07The jam, I think,
00:27:08is the star.
00:27:08It's really nicely balanced.
00:27:10I love the look of the dish,
00:27:11and I love delicata squash,
00:27:14but I did not get
00:27:15a lot of smokiness from it.
00:27:18In terms of the dessert,
00:27:20again, on this dish,
00:27:21I didn't get a ton
00:27:22of the smokiness
00:27:23on the meringue.
00:27:24This one is very playful.
00:27:25I love playful desserts,
00:27:26and I think it's really smart
00:27:27to put it on the plank
00:27:28like this.
00:27:29I see it,
00:27:30but I just don't really
00:27:31taste it.
00:27:32I think the beignet
00:27:33feels a bit wet,
00:27:34if not undercooked
00:27:35in the center.
00:27:36I do like the fact
00:27:37that the chef
00:27:38has stuffed it
00:27:39with the minced meat.
00:27:40The minced meat
00:27:41is shining.
00:27:42Thank you, Mark.
00:27:42I love slicing it
00:27:44paper thin like that.
00:27:45I think that's a great idea
00:27:47and added to this dish.
00:27:49I think that they were honest
00:27:50and to the point.
00:27:52We did our best,
00:27:52that's all I can say,
00:27:53and see what happened
00:27:54with the score
00:27:54and go from there.
00:27:56Absolutely.
00:27:57Judges, thank you very much.
00:27:5850 points available in each,
00:28:0025 points for taste,
00:28:0220 points for the use
00:28:03of the randomizer,
00:28:04and five points
00:28:05for 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.
00:28:10May the best chefs win.
00:28:11We did our best.
00:28:12That's all we can do.
00:28:13That's it.
00:28:13All right, chefs,
00:28:14they're ready for you.
00:28:14Scores are in.
00:28:15All right, let's go see it.
00:28:16Let's go see what it is.
00:28:18Let's go see what it is.
00:28:19Let's go see what it is.
00:28:23Chef Kevin, Chef Dale.
00:28:27Chef Dale, Chef Giuseppe.
00:28:35Here are scores.
00:28:37In savory,
00:28:38one team scored a 38
00:28:40out of 50.
00:28:41The other team scored
00:28:42a 42 out of 50.
00:28:45In sweet,
00:28:46one team scored
00:28:47a 36 out of 50.
00:28:49One team scored
00:28:50a 36 out of 50.
00:28:52For a total of 74
00:28:54to 78.
00:28:56So, the winner
00:28:57of A Division
00:28:58and the first quarter finalist,
00:29:00All-Star Christmas Battle,
00:29:02is...
00:29:03Kevin and Dale.
00:29:15Congratulations.
00:29:16Great job, guys.
00:29:16You rocked it.
00:29:19Great job, Chef.
00:29:22Chef Giuseppe,
00:29:23Chef Graham,
00:29:23you had a couple
00:29:24bumps and bruises here, boys.
00:29:25We missed some smoke,
00:29:27and we're sorry to see you go.
00:29:28But you guys are going
00:29:29on Carnival Cruise Line.
00:29:30It's so crazy.
00:29:32So exciting.
00:29:34It's been an honor
00:29:35and a privilege.
00:29:37You had a big win
00:29:38under your belt.
00:29:38You got a great cruise
00:29:39coming up,
00:29:40and we're sorry to see you go.
00:29:41Thank you so much.
00:29:42Thank you, guys.
00:29:49This is an outrage.
00:29:51For fake news.
00:29:53No, I mean,
00:29:53that's amazing.
00:29:54We saw their dishes,
00:29:55and again,
00:29:56great chefs.
00:29:57It was my first competition,
00:29:58and I thought
00:29:59we did pretty well here, too.
00:30:00Next time,
00:30:01we got to finish first.
00:30:02That's right.
00:30:02That's it.
00:30:03Gentlemen,
00:30:04two away
00:30:05from being the champs.
00:30:07This is a big,
00:30:08big deal.
00:30:09Let's go!
00:30:10Let's go!
00:30:11Let's take a look
00:30:14at where you're going.
00:30:15The winner
00:30:16between the Jet and Ashley
00:30:18or Britt and Jonathan
00:30:19competition.
00:30:21Who do you want?
00:30:22I want the top seed.
00:30:23I mean,
00:30:24you got either one
00:30:24or two coming at you.
00:30:26Love it.
00:30:27I'm going to tell you guys,
00:30:28you really are
00:30:29a dynamic team.
00:30:30Number four seed
00:30:31just took down
00:30:31to number three seed.
00:30:32All right?
00:30:33Nobody is safe
00:30:34with you two in the house.
00:30:36Boogeyman
00:30:36and the Dragon Slayer
00:30:37are on fire, right?
00:30:40Yeah!
00:30:41Yeah!
00:30:41We'll see you
00:30:43in 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.
00:30:57Well done.
00:30:58Thank you, sir.
00:30:59I mean,
00:30:59the Dragon Slaying duo
00:31:01right here.
00:31:02That's a big win.
00:31:04This is not easy
00:31:04at any level.
00:31:05And when you're
00:31:05going up against
00:31:06legends,
00:31:08like your dad said,
00:31:08legends,
00:31:09like DeSuppe
00:31:10and Graham.
00:31:11I mean,
00:31:11it makes it feel
00:31:12so much better.
00:31:13Ladies and gentlemen,
00:31:14are you ready
00:31:14to meet our next
00:31:15Christmas quarterfinalist?
00:31:19Oh,
00:31:20this is a big one.
00:31:21In the battle
00:31:22for the Division D,
00:31:24we have the number
00:31:24one seed team,
00:31:26the reigning
00:31:27T.O.C. champion,
00:31:29Antonio Lofaso,
00:31:30and I.C.A.G.
00:31:32Iron Chef,
00:31:33Alex Guarnaschelli.
00:31:35Despite a nail-biter
00:31:36beginning,
00:31:37they're still
00:31:38one of the most
00:31:38intimidating teams
00:31:40in the world
00:31:41and this competition.
00:31:43How you feeling?
00:31:45Nauseous.
00:31:46Yeah.
00:31:47When anyone ever
00:31:48asks me,
00:31:49they're like,
00:31:49are you guys
00:31:50real friends?
00:31:51I'm like,
00:31:51Alex and I
00:31:52know things
00:31:53about each other
00:31:53that should
00:31:54never be spoken about.
00:31:56And that's when
00:31:57it's like real friendship.
00:31:58But she's
00:31:59the most recent
00:32:01T.O.C. champ
00:32:01with the queen
00:32:03of competition.
00:32:03So the expectation
00:32:05for us is higher.
00:32:06Right.
00:32:07But it's not as high
00:32:08as the expectation
00:32:09we have for ourselves.
00:32:10Correct.
00:32:11No one actually
00:32:12doesn't even touch it.
00:32:13Normally I'll do
00:32:14some deep breathing
00:32:15and some box breathing.
00:32:17So if you want
00:32:18to do that for us,
00:32:19I'm feeling a little
00:32:20bit more like,
00:32:21let's light it
00:32:22on fire right now.
00:32:23Bring it on.
00:32:24They'll be facing off
00:32:25against the number
00:32:25three seed team
00:32:26Chef Tobias Dorzon
00:32:27and Marcel Digneron.
00:32:29And they are fresh off
00:32:30an upset victory
00:32:31in round one.
00:32:32Two innovative dishes
00:32:34that earned high scores
00:32:35from the judges.
00:32:36I mean high scores.
00:32:37Dream team baby.
00:32:40Let's get it.
00:32:41So back in November,
00:32:42a tragic incident
00:32:43happened where
00:32:44I was shot 11 times,
00:32:46went through five surgeries.
00:32:47But you know,
00:32:49God still has me here.
00:32:50He's got bigger plans
00:32:51for me.
00:32:52I am just honored
00:32:53by your bravery,
00:32:55your courage,
00:32:56your strength,
00:32:57your perseverance.
00:32:58You are just,
00:32:59you're an inspiration.
00:33:01And I'm happy
00:33:01to be here cooking
00:33:02with such an
00:33:03incredible human.
00:33:04Thank you, brother.
00:33:05Marcel is one
00:33:06of those people
00:33:07that every time
00:33:08I've seen him compete,
00:33:09I see him cook
00:33:10with his heart
00:33:10every time.
00:33:11That's why I felt like
00:33:12I couldn't have
00:33:12picked a better partner.
00:33:13It's Iron Chef.
00:33:14It's Antonio TLC champ.
00:33:17I think this one's
00:33:18for anybody
00:33:19who's ever been
00:33:20underestimated.
00:33:22That's what people
00:33:22want to see.
00:33:23People like the
00:33:23underdog story.
00:33:24So, you know,
00:33:25I've been known
00:33:26to take down
00:33:27top dogs.
00:33:29If I feel like
00:33:29we do this,
00:33:30then everybody's
00:33:31going to be
00:33:32quaking in their
00:33:33chef boots.
00:33:34What did Tobias
00:33:34and Marcel say
00:33:35about us?
00:33:36That they're going
00:33:36to send you home.
00:33:37Did they say that?
00:33:39Did they actually
00:33:40say they're going
00:33:40to send us?
00:33:41Oh, Tobias
00:33:41and Marcel,
00:33:42we never saw them
00:33:43coming.
00:33:44Oh, jeez,
00:33:44I don't want to
00:33:45go up against them.
00:33:46I'm calling
00:33:47Tobias and Marcel's
00:33:49producer right now.
00:33:51They're going to
00:33:52be the team to beat.
00:33:53What are we going to do?
00:33:54Lindsay, you're
00:33:55with Tobias and
00:33:55Marcel right now?
00:33:57I am.
00:33:57Who?
00:33:58Antonia?
00:33:59Antonia Lafaso?
00:34:00I heard that
00:34:01Tobias and Marcel
00:34:01said that they
00:34:02hope that we
00:34:02go home.
00:34:03No, there's no
00:34:04we just said
00:34:05that you guys
00:34:05are the best
00:34:05and that we
00:34:06want to win.
00:34:06I feel like
00:34:07this is supposed
00:34:07to be about
00:34:08Christmas and elves,
00:34:09but you know
00:34:09what?
00:34:10Now it's on.
00:34:11I think it was
00:34:12always on.
00:34:12I don't think
00:34:13it was ever on.
00:34:14I'm ready.
00:34:14All right,
00:34:15Seth,
00:34:15ready for you.
00:34:15All right,
00:34:16let's do it.
00:34:19Are you
00:34:20dreaming of a
00:34:21white-knuckled
00:34:21Christmas battle?
00:34:22I got it
00:34:24for you.
00:34:25Let's write
00:34:25this up.
00:34:29Chef Tobias
00:34:30has gone
00:34:31from professional
00:34:32athlete to a
00:34:33celebrated executive
00:34:34chef.
00:34:35Named 2024
00:34:36Chef of the
00:34:37Year by the
00:34:38Maryland Restaurant
00:34:38Association.
00:34:41And Chef
00:34:42Marcel Vigneron
00:34:43is an award-winning
00:34:44restaurateur.
00:34:45And the winner
00:34:47of an incredibly
00:34:48difficult competition
00:34:50that's season
00:34:51one of 24
00:34:52and 24.
00:34:55And they're
00:34:56looking to beat
00:34:57the odds once
00:34:58again tonight.
00:34:59Put your hands
00:34:59together for
00:35:00Huncho and
00:35:01the Wolf,
00:35:02team Tobias
00:35:03and Marcel.
00:35:04Marcel.
00:35:06Let's go,
00:35:07baby.
00:35:10All right,
00:35:11let's go.
00:35:13Uh-huh.
00:35:15As far as
00:35:15gentlemen,
00:35:16you're kind
00:35:17of an unlikely
00:35:17pair.
00:35:18I mean,
00:35:18both masters
00:35:19of culinary,
00:35:20but two different
00:35:21styles of cooking.
00:35:22Yeah.
00:35:22Were you surprised
00:35:23of the first round
00:35:24win?
00:35:25No.
00:35:26I'm with a
00:35:27phenomenal chef,
00:35:28and he didn't do
00:35:29nothing but lift my
00:35:30energy, you know,
00:35:30I lifted his,
00:35:31man, so I'm hype.
00:35:32Woo!
00:35:33Woo!
00:35:33Woo!
00:35:34Woo!
00:35:34Woo!
00:35:34Woo!
00:35:34Woo!
00:35:35Woo!
00:35:35Woo!
00:35:35Woo!
00:35:35Woo!
00:35:35Woo!
00:35:35Woo!
00:35:36Woo!
00:35:36Woo!
00:35:37How is it working
00:35:37with this guy?
00:35:38I guess he's kind
00:35:39of a, I mean,
00:35:40you never know
00:35:40what to expect with him.
00:35:41I mean.
00:35:41It's, it's
00:35:42absolutely incredible.
00:35:44You know,
00:35:44we're a little bit
00:35:44of the wild card,
00:35:45but the cool thing
00:35:46about that is the
00:35:48other teams can't
00:35:48scout us.
00:35:49You know,
00:35:49they don't know
00:35:50what to expect.
00:35:50They can't get any
00:35:51tape on you.
00:35:51There's no tape.
00:35:52There's no tape.
00:35:53It's brand new
00:35:54out the gate.
00:35:55I have to say,
00:35:55gentlemen,
00:35:56knowing who your
00:35:56opponents are,
00:35:57it's going to take
00:35:58every bit of what
00:35:59you have,
00:36:00of what you utilized
00:36:01last week,
00:36:02to take these two
00:36:03down,
00:36:03because they are,
00:36:05well, as we know,
00:36:06probably two of the
00:36:07most powerful chefs
00:36:08in the competition
00:36:09world.
00:36:11Chef Antonia Lofaso
00:36:13is the executive chef
00:36:15of a SoCal restaurant
00:36:16empire,
00:36:16including the Michelin
00:36:17recommended Dama.
00:36:19And after winning
00:36:20an impressive 12 battles
00:36:21in the TOC arena,
00:36:23she is now
00:36:24the reigning
00:36:25TOC champion.
00:36:28Her partner in crime,
00:36:29the one and only
00:36:29ICEG Iron Chef
00:36:31Alex Guarnaschelli
00:36:32is an acclaimed
00:36:33executive chef
00:36:34and legendary
00:36:37chop judge.
00:36:38And between
00:36:38Iron Chef America
00:36:40and Alex vs. America,
00:36:41she has outcooked
00:36:43more than 100
00:36:45of the best chefs
00:36:47in the country.
00:36:48Give it up
00:36:48for the Princess Warrior
00:36:50and I-C-A-G-T,
00:36:53Antonia and Alex.
00:36:58You two have more
00:37:07target on your back
00:37:08than anybody
00:37:09I've probably seen
00:37:11in competition.
00:37:13It's really amazing
00:37:14how much experience
00:37:16you have
00:37:16and how
00:37:17ICE flows through
00:37:18your veins.
00:37:19I did check.
00:37:20There was no pulse
00:37:21backstage.
00:37:22No pulse backstage.
00:37:23Here's the good news
00:37:24and the bad news.
00:37:25Good news is
00:37:26somebody moves on.
00:37:27Bad news is
00:37:28we all have to go
00:37:29face the randomizer.
00:37:30Yeah.
00:37:30Yep.
00:37:31Ladies and gentlemen,
00:37:31to the randomizer
00:37:32right this way.
00:37:37Lordy, lordy, lordy.
00:37:38This right here,
00:37:40in my opinion,
00:37:41should be called
00:37:41the wheels of opportunity.
00:37:43Hmm.
00:37:44The wheels of opportunity
00:37:45will commence.
00:37:47Just do it.
00:37:48Okay.
00:37:48Please rip the band-aid.
00:37:50All right, let's go.
00:37:51Going for savory.
00:37:51Tell me when it's over.
00:38:05In the savory category
00:38:07tonight,
00:38:08scallops.
00:38:09Scallops.
00:38:09Okay.
00:38:10Okay.
00:38:11The mandatory sweet item.
00:38:13Oh, sweet potato.
00:38:15Abel's skeever pan.
00:38:17Sour and hibiscus.
00:38:19Okay.
00:38:20Okay.
00:38:20Okay.
00:38:21When Marcel looks
00:38:26at the wheels
00:38:27and winces.
00:38:30This is so bad.
00:38:32Has everybody worked
00:38:33with an Abel's skeever pan?
00:38:34Never.
00:38:35Never.
00:38:35What are you going to do
00:38:35with the pan?
00:38:36I have no clue.
00:38:38So, chefs,
00:38:39here's the game plan.
00:38:4040 minutes on the clock,
00:38:42two minutes to confer.
00:38:44Once those two minutes are up,
00:38:45you are set to do
00:38:46what you'd like.
00:38:47Remember,
00:38:48one team moves on,
00:38:49the other goes home.
00:38:50Happy holidays.
00:38:51Go.
00:38:52Scallops?
00:38:53Scallops.
00:38:53Wait a second.
00:38:54You want to do a little...
00:38:55I'm going to serve the scallops
00:38:56and the Abel's skeever.
00:38:57Love that.
00:38:57And then for dessert,
00:38:59I'm thinking the little fried thing
00:39:00from that Abel's skeever.
00:39:01Sweet potatoes,
00:39:02and maybe I'll put them in the inside.
00:39:04ICAG,
00:39:05Antonio Lofaso.
00:39:06So, I don't know
00:39:08how they actually
00:39:08got put on the same team.
00:39:09It seems a little bit unfair.
00:39:11But everybody,
00:39:12success has to end
00:39:14sometimes.
00:39:16You have a favorite,
00:39:17Joe.
00:39:18So I make, like,
00:39:19little Abel's skewers
00:39:20filled with the curd?
00:39:21With the curd?
00:39:22I think the hibiscus lemon sorbet
00:39:23is part of the sour
00:39:24and the hibiscus.
00:39:26Of all the duos in here,
00:39:28we are probably the ones
00:39:29with the most notoriety.
00:39:30I think we have a target
00:39:31on our back.
00:39:32I think people
00:39:32would enjoy beating us.
00:39:33But we have endured
00:39:35this long
00:39:36because we never
00:39:37stopped competing.
00:39:38Come on.
00:39:39We're going in five,
00:39:40four, three,
00:39:41two, one.
00:39:43Bye-bye.
00:39:44This is going to be a battle.
00:39:48The savory must use scallops.
00:39:51Lots of ways
00:39:51that people like to prepare them.
00:39:52The key is don't overcook them.
00:39:54In the sweet category,
00:39:55sweet potatoes.
00:39:56Anything you want to do
00:39:57with a regular potato,
00:39:57do with a sweet potato.
00:39:59And I think you get
00:40:00a little bit more flavor.
00:40:01Able Skeever pan,
00:40:02this cast iron pan,
00:40:04make these great
00:40:05little Able Skeever's.
00:40:06It's kind of like,
00:40:07almost like a pancake dough.
00:40:08It puffs up
00:40:09because the pan is hot
00:40:10when you add the dough to it.
00:40:12And that can take on
00:40:13any form.
00:40:13Sour, this one goes everywhere.
00:40:15It's universal.
00:40:16The hibiscus may be
00:40:17something really
00:40:18to play into that sour factor.
00:40:20This right here
00:40:20can flavor, color, food.
00:40:22It goes everywhere.
00:40:25Thanks.
00:40:25Peel them, right?
00:40:26Mm-hmm.
00:40:27So I'm going to take dessert,
00:40:28you're going to take savory,
00:40:29and I'm going to make
00:40:30Able Skeever's.
00:40:31Filled with lemon curd
00:40:32and hibiscus sorbet.
00:40:34Alex, chair are you?
00:40:35Alex and I have said
00:40:36that we never want to compete
00:40:37against each other.
00:40:38We've judged with each other.
00:40:39This is the first time
00:40:40we've actually ever competed
00:40:41with each other.
00:40:42This is the A-team.
00:40:43Mm-hmm.
00:40:45Thank you, Chef.
00:40:45Last week, we came out on top.
00:40:48I'm not going to lie,
00:40:48we needed that notch on our belt.
00:40:51Not only do we need to prove
00:40:52to everybody else
00:40:53that we can do it,
00:40:54but we needed to prove
00:40:55to ourselves
00:40:56that we can do it.
00:40:57And now that we've done that,
00:40:58the sky's the limit, baby.
00:41:00Here we go.
00:41:01Yeah, Tobias!
00:41:02Let's go!
00:41:03So I'm going to take
00:41:05the savory dish.
00:41:05I'm going to do sweet,
00:41:07but I don't think
00:41:08I've ever used sweet potatoes
00:41:09in a dessert, ever.
00:41:11Well, we've got some gifts
00:41:13under the tree
00:41:13for both savory and sweet.
00:41:15The Able Skeever pan,
00:41:16a little bit tricky.
00:41:17You want to make sure
00:41:17you use the Able Skeever pan.
00:41:19It doesn't turn into
00:41:19the Evil Skeever pan.
00:41:21And I don't know
00:41:22what the Able Giver pan is.
00:41:24Able's, Able's,
00:41:25I don't even know
00:41:26how to pronounce it.
00:41:26Never used it before, ever.
00:41:28I watched a YouTube video
00:41:29like two years ago,
00:41:30I think.
00:41:31That's about it.
00:41:32It's about the extent
00:41:34of my experience.
00:41:36This pan,
00:41:37the Able Giver,
00:41:38is used to make donuts.
00:41:41So that's what I'm going to do.
00:41:45Chef, you need anything
00:41:46from the pantry?
00:41:47Brown sugar and scallions.
00:41:48Yes, Chef.
00:41:51Flies, give me a rundown, bud.
00:41:53I'm doing salt sear
00:41:54on my scallops
00:41:55and making a Thai.
00:41:57Basil, coconut curry.
00:42:00Love this.
00:42:01At my house,
00:42:02when I do holiday dinners,
00:42:04I create the menus.
00:42:05And I'm from Maryland,
00:42:07and it's pretty cold
00:42:08in the wintertime,
00:42:10so what's better
00:42:11than a nice, hot curry?
00:42:13I know when everybody
00:42:13have it for the holidays,
00:42:15you know,
00:42:16it's going to warm them up.
00:42:17And something that goes
00:42:18perfect with curry
00:42:19is sour.
00:42:21Chef, what sauces
00:42:22do you have working here?
00:42:23So I'm working a soy
00:42:25and hibiscus glaze.
00:42:28Hibiscus is a flour,
00:42:29like a titanic,
00:42:31slightly, almost sour,
00:42:32beautiful floral quality to it.
00:42:34Gorgeous color,
00:42:35and it lends itself
00:42:36very well to sour flavors.
00:42:41All right, 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.
00:42:47Do you think this is too bitter?
00:42:55Delicious.
00:42:5629 minutes on the clock.
00:42:59If I were a bedding woman,
00:43:00Chef, I would say donuts.
00:43:01How close am I?
00:43:03You know,
00:43:04I'm going to try to make
00:43:05some sort of donut,
00:43:06with those Abel-
00:43:07All right, let's see the ingredients.
00:43:08How do you even say
00:43:09the Abel-kiver or whatever?
00:43:10I don't even know how to say it.
00:43:11Abel-skeiver.
00:43:12Abel-skeiver.
00:43:13I'm going to mix a little dry,
00:43:14mix a little wet.
00:43:15You know what I mean?
00:43:16You're going to come together.
00:43:20You got a hibiscus?
00:43:22Yep, I'll grab a little bit.
00:43:23This is a sour dessert,
00:43:25so I am going to do
00:43:27a hibiscus tea.
00:43:28I'm going to use that
00:43:29as a little dribble drizzle
00:43:30on my donuts.
00:43:31I was thinking a little
00:43:31passion fruit in with the hibiscus.
00:43:33Ooh, I love that.
00:43:33Make it tropical.
00:43:34I like that.
00:43:36Best again!
00:43:37Chef, you ever seen
00:43:38something so cute before?
00:43:39Look at these things.
00:43:41I'm making sweet potato pearls
00:43:43for the inside of the donut.
00:43:46Poaching my sweet potato
00:43:47in my hibiscus.
00:43:48See that, Chef.
00:43:49Smelling good, Chef.
00:43:50No, we just thought.
00:43:55Oh, yeah.
00:43:56Tobias!
00:43:57You can cook!
00:43:58Tobias cooks with his soul.
00:43:59I cook with my heart.
00:44:01I got heart and soul
00:44:02written on my vision board
00:44:03at home,
00:44:04and I think going against
00:44:05two chefs that are phenomenal,
00:44:08like Alex and Antonia,
00:44:10you got to make sure
00:44:11you're cooking with your heart
00:44:12and your soul.
00:44:12Chefs, 20 minutes,
00:44:14halfway point,
00:44:1420 to go.
00:44:18Got a good game plan?
00:44:19I do.
00:44:20Fantastic.
00:44:21What is the menu, Antonia?
00:44:22The scallops are going to get
00:44:23seared in the abel's fever,
00:44:24and then a hibiscus cranberry
00:44:27relish, 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,
00:44:32like, play the whole
00:44:33Christmas thing.
00:44:34Cranberries feel like Christmas,
00:44:36and then I was like,
00:44:36let's bring parsnips
00:44:37to the party.
00:44:38Chef, what do you got here?
00:44:39We've got a little bit of
00:44:40a parsnip
00:44:41and vanilla bean puree.
00:44:43For me,
00:44:44around the holidays,
00:44:45I want, like,
00:44:45a puree with everything.
00:44:46I want something to, like,
00:44:47swipe through everything.
00:44:51I love the combination
00:44:52of vanilla,
00:44:53parsnip,
00:44:53oh, man.
00:44:54That'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
00:45:03right here, chef.
00:45:06Looks like we're going to
00:45:06bloom some hibiscus,
00:45:08grabbing some water.
00:45:10Sorbetia?
00:45:11Mm-hmm.
00:45:12Hibiscus just in hot water?
00:45:14Hot water, sugar,
00:45:16and red wine vinegar.
00:45:17Got it.
00:45:17I think it's really cool
00:45:18that 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
00:45:24and 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
00:45:32from the ice cream machine.
00:45:34It's a little junky.
00:45:35Oh.
00:45:38Sour.
00:45:38Can I have that
00:45:39with some tequila?
00:45:40Let's test this thing out, huh?
00:45:42Ableskiver,
00:45:42not Evelskeever.
00:45:44Ableskiver.
00:45:44I don't know.
00:45:45It seems a little evil right now.
00:45:46I want this donut
00:45:47to be crispy and crunchy
00:45:49on the outside.
00:45:51It's like a present.
00:45:52You open it up,
00:45:53you get the sweet potato,
00:45:54and I want the judges
00:45:55to be like,
00:45:56oh, there you are,
00:45:57sweet 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, sir.
00:46:04Look at that.
00:46:04Woo!
00:46:05Woo!
00:46:07You've got 10 minutes left.
00:46:10What do you think?
00:46:11For the scallops?
00:46:12Yeah, for my scallops.
00:46:14So the Evelskeever pan,
00:46:15it's almost like a cast sign.
00:46:17You know, so one thing
00:46:18about cooking scallops
00:46:19is getting a crazy sear
00:46:20on the scallops.
00:46:22Chef Tobias,
00:46:22the bottle of that
00:46:23Evelskeever pan is flat.
00:46:25No.
00:46:26Using the pan is tricky
00:46:28because it's kind of getting
00:46:29like the rim of the scallops charred,
00:46:31but it's not getting
00:46:31the middle part charred.
00:46:33Never cooked a scallop
00:46:34in an Evelskeever pan,
00:46:35but I can imagine
00:46:35to be a little bit careful.
00:46:36Yeah, he's got it.
00:46:37So much Evelskeever pan
00:46:39action happening.
00:46:39Dang!
00:46:42Chef's playing
00:46:42for the Evelskeever pan?
00:46:44Yeah, I'm gonna sear
00:46:44the scallop in it.
00:46:45The scallops are
00:46:46the star of Christmas.
00:46:48What she's doing
00:46:49is making it really slow.
00:46:50Rest in that scallop
00:46:51deep and it would pop.
00:46:53It's really hot
00:46:54because otherwise
00:46:54cooking the scallop
00:46:55is just getting cooked
00:46:56on the side.
00:46:58Just got to get it
00:46:58nice and dark in there.
00:47:00I'll be okay.
00:47:01Chef, what do you got here?
00:47:02This is a true
00:47:03Evelskeever batter.
00:47:04All right, I love it.
00:47:05As only you could do, Chef.
00:47:06The Evelskeever batter
00:47:07inherently is not
00:47:08sweet or salty.
00:47:10It's basically
00:47:10a neutral batter.
00:47:13You good?
00:47:14Yeah.
00:47:16First batch
00:47:17of Evelskevers?
00:47:18Yeah.
00:47:18I'm using the equipment
00:47:20for what it is.
00:47:22I love that.
00:47:23Oh, look.
00:47:24Oh, great.
00:47:25We have a true
00:47:26Evelskeever batter
00:47:27taking shape
00:47:27in the Evelskeever pan
00:47:29and then we're gonna rotate.
00:47:30I think it's wild
00:47:32that Marcel and I
00:47:33both are making
00:47:34Evelskevers
00:47:34and that to buy
00:47:36seared scalps
00:47:37and use seared scalps
00:47:38in the Evelskever.
00:47:39I usually try not
00:47:39to pay attention
00:47:40to too much
00:47:40that's happening
00:47:41on the other team.
00:47:42But if I do notice
00:47:43that, to buy
00:47:43the scallops
00:47:44may look a little
00:47:45lighter than mine.
00:47:47I think that's
00:47:59gonna be the difference.
00:48:00Nine minutes, chef.
00:48:05Huh?
00:48:05Nine minutes.
00:48:07Nine minutes hurt, too.
00:48:09Chef Tobias,
00:48:09what's the plan
00:48:10for this rice?
00:48:10I'm doing some lime rice.
00:48:12Real smart.
00:48:13I wanna make sure
00:48:13that I got lime zest
00:48:15and lime juice
00:48:16in my rice
00:48:16so you're getting
00:48:17more sourness.
00:48:18Tobias and I,
00:48:19we are overachievers.
00:48:21We use the randomizer
00:48:22multiple times.
00:48:24So I am taking
00:48:26my sweet potato scraps
00:48:27a touch of heavy cream,
00:48:29a little bit of sugar,
00:48:30and then I make
00:48:30a sweet potato puree
00:48:32because in the back
00:48:33of my mind,
00:48:34I can already hear
00:48:34the judges,
00:48:35I'm not really getting
00:48:36the sweet potato.
00:48:38Then where's
00:48:38the sweet potato?
00:48:39I'm not really getting it,
00:48:40even though it's like,
00:48:41it's on the inside
00:48:42of the donut.
00:48:44I'm feeling good.
00:48:44I'm feeling good.
00:48:45I'm feeling good.
00:48:46You good?
00:48:47Woo!
00:48:48Chefs, final five minutes
00:48:49of competition,
00:48:50five to be plated.
00:48:51Chef, what do you got?
00:48:53A little bit of a fennel
00:48:54and Meyer lemon,
00:48:56orange,
00:48:56herb salad.
00:48:59Fennel and orange
00:49:00and sour
00:49:01and all that goes together
00:49:02and so I'm like,
00:49:02oh, this whole party's
00:49:03going to make so much sense.
00:49:05Hi, C.G.,
00:49:05how are you feeling?
00:49:06Uh.
00:49:07Jake, good talk.
00:49:08Sorry, I'm sorry.
00:49:09No, no, you got things
00:49:10to do.
00:49:10I apologize.
00:49:11I'm cooking the sweet
00:49:12potato down with cream.
00:49:13I actually added a lot
00:49:14of honey and sugar
00:49:15and then I puree it.
00:49:18And then I go make
00:49:19the lemon curd
00:49:20for the able skivers.
00:49:22And I realize, like,
00:49:23I'm pretty behind.
00:49:24Do you need both these plates?
00:49:25I can't talk.
00:49:26I'm definitely behind.
00:49:28It's right then and there.
00:49:29I was like,
00:49:29I may not finish.
00:49:31Three minutes,
00:49:32three to go.
00:49:33Pancho and the wolf.
00:49:35Time for me to plate.
00:49:36I just start with my curry.
00:49:37I add my rice
00:49:38to the middle of the bowl,
00:49:40three scallops a piece,
00:49:41my hibiscus soy glaze.
00:49:44Then I finish with
00:49:45a wedge of lime
00:49:45just to give it
00:49:46that one last bit
00:49:47of sourness.
00:49:49Check, check, check.
00:49:51So I got my sweet potato
00:49:53puree down.
00:49:54I've got my donuts
00:49:55right on top of that.
00:49:56Oh, yeah,
00:49:57these are perfect, baby.
00:49:58I got my hibiscus syrup,
00:50:00little Jackson Pollock
00:50:01zigzag, bam, bam, bam.
00:50:03Work a part right now.
00:50:04I want this dish,
00:50:06when it gets in place
00:50:07in front of a judge,
00:50:08they feel like they're
00:50:08opening up a present
00:50:09on Christmas morning.
00:50:11You know what I mean?
00:50:11I want them to be like,
00:50:12damn, that was a good
00:50:13wrapping job on this present.
00:50:14Two minutes, chefs.
00:50:15Two to go.
00:50:17I put the lemon curd
00:50:19into a squeeze bottle.
00:50:20And I look over,
00:50:22and you have all your bowls,
00:50:23and you are ready to plate.
00:50:24I'm definitely behind.
00:50:27Just start plating.
00:50:27I was like,
00:50:28let me get my plates done
00:50:30so that I can jump over
00:50:31to Alex and help
00:50:32her finish plating.
00:50:33So I just do like
00:50:33a little swish of that
00:50:34parsnip puree,
00:50:35two scallops,
00:50:36big dollops of
00:50:37cranberry hibiscus relish,
00:50:39and then that fennel salad
00:50:40right to finish.
00:50:41I put the sweet potato puree
00:50:42on the plate.
00:50:43Then I put the sorbet
00:50:45on the side.
00:50:46I'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 to me.
00:50:53Put the cherries on the plate.
00:50:54Yep, yep.
00:50:54On the empty side.
00:50:56What's next?
00:50:57Over there,
00:50:58the passion fruit powder.
00:50:59See them?
00:50:59Over here.
00:51:00Right here.
00:51:01Yeah.
00:51:01On the ice cream?
00:51:02On here.
00:51:02On here.
00:51:03Got it.
00:51:03On here.
00:51:0430 seconds.
00:51:06Go, go, go.
00:51:06Okay.
00:51:07They need to go on the plate.
00:51:08How much on the plate?
00:51:09Two each.
00:51:10Two each.
00:51:10Then I put
00:51:11Abel Skivers
00:51:11filled with the lemon curd
00:51:13down, dusted.
00:51:15Very liberally,
00:51:15You told me to.
00:51:17I learned about it.
00:51:19Five, four, three, two, one.
00:51:26Yeah, baby.
00:51:27Yeah.
00:51:30All right, teams.
00:51:31Great battle.
00:51:32Lots going on.
00:51:33This is going to be close.
00:51:34Thank you very much.
00:51:35Excellent job.
00:51:35That was insane.
00:51:40Yeah.
00:51:41It's really hard.
00:51:41Mmm.
00:51:43Yee-hoo.
00:51:45That Abel Skiver was
00:51:46a trick.
00:51:49Yeah.
00:51:50Yeah.
00:51:50We were using it before.
00:51:51It was like, okay.
00:51:53But we were willing and able.
00:51:54Yeah.
00:51:54Their plates are like buttoned up.
00:51:58His scallops aren't seared,
00:52:00but his plate looks,
00:52:01but it's like rice curry.
00:52:02What's sour about a curry, though?
00:52:04Nothing.
00:52:04I'm worried my plate's too sour.
00:52:06I'm actually worried
00:52:06my plate's too sour.
00:52:08Okay.
00:52:09I need to get this apron
00:52:10clean for the next round.
00:52:11I don't think my dish
00:52:11was too sweet this time.
00:52:12I think we got that sourness.
00:52:14It's sweet enough.
00:52:15Ladies and gentlemen,
00:52:17please welcome back
00:52:18our fantastic judges,
00:52:19the one and only
00:52:20Chef Susan Finnegar.
00:52:24Couldn't be enough sour for her.
00:52:25She is...
00:52:26We are set.
00:52:27We're set.
00:52:28Chef Judy Ju.
00:52:29Oh, I love Judy Ju.
00:52:30I made the perfect miss.
00:52:32She loves life.
00:52:33And Chef Jeffrey Zakarian.
00:52:35Jeffrey Zakarian's gonna love
00:52:37my vanilla parsnip puree.
00:52:39Tough judge.
00:52:40Very tough judge.
00:52:42Tonight, the randomizer
00:52:43offered up scallops
00:52:44for the savory.
00:52:46The sweet received sweet potato.
00:52:48The equipment that both dishes shared
00:52:49was the Abel Skeever pan.
00:52:51Zakarian doesn't even know
00:52:52what 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,
00:52:58again, for both dishes.
00:52:59And the wild card ingredient
00:53:00was hibiscus in both dishes.
00:53:03I learned the word Abel Skeever
00:53:05in 42 years of cooking.
00:53:07I had never heard of that.
00:53:09All right.
00:53:10Here to present
00:53:11the first chef's dishes,
00:53:12GOC champ, Tiffany Faison.
00:53:15There comes a time
00:53:15in every holiday celebration
00:53:16when family's around too long
00:53:19and things get sour.
00:53:20On your right,
00:53:22I present to you
00:53:22a sour curry
00:53:23of hibiscus, lemongrass,
00:53:25and lime leaf
00:53:25with sour lime rice
00:53:27and Abel Skeever seared scallops.
00:53:29As we're moving
00:53:30into the sweeter part
00:53:32of the still sour program,
00:53:34we have Abel Skeever donuts,
00:53:36roasted and flipped
00:53:37all in the Abel Skeever pan.
00:53:39Inside of our donuts,
00:53:41you will find a sweet potato
00:53:42that has been poached
00:53:43in hibiscus glaze.
00:53:44Zakarian looks impressed.
00:53:46Underneath the Abel Skeever donuts,
00:53:48you will find
00:53:48a sweet potato puree.
00:53:50On top, friends,
00:53:51you will find
00:53:52a hibiscus glaze
00:53:53to finish your Abel Skeever donuts.
00:53:55This is, like,
00:53:59right up my alley.
00:54:00I love this dish.
00:54:02The spice element
00:54:04and the acid element
00:54:05in the curry
00:54:06is really delicious.
00:54:07And the hibiscus
00:54:08works well in the sauce.
00:54:10The scallops
00:54:10are cooked perfectly.
00:54:11These scallops
00:54:12were pale white.
00:54:13I love spicy things.
00:54:15Mom, I love spicy things.
00:54:17So this is just
00:54:18singing to me.
00:54:19Yes, yes.
00:54:20The sourness of the dish
00:54:21really sings.
00:54:22It's tasty.
00:54:23I want to go back for more.
00:54:24They're getting rave reviews.
00:54:26I only wish
00:54:26it had a little bit more color
00:54:28on the scallop.
00:54:29Is this a bit blonde
00:54:30and anemic on one side?
00:54:33Cooking scallops
00:54:34in 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
00:54:41is just off the chart.
00:54:42I go back
00:54:43and back and back.
00:54:44But, I mean,
00:54:45these are two
00:54:45completely different dishes.
00:54:47This is kind of
00:54:48sloppy and yummy.
00:54:49And this is beautiful
00:54:51and Instagrammable.
00:54:52But I had one bite.
00:54:53I didn't want
00:54:53to go back to it.
00:54:55It's interesting.
00:54:56It's got the smoothness
00:54:57of the sweet potato
00:54:59and then the balance
00:55:00of the hibiscus.
00:55:01The sourness
00:55:02sort of comes out.
00:55:03I think the donuts
00:55:03are under season for me.
00:55:05Maybe a touch of salt
00:55:06would have brought
00:55:06the flavor out
00:55:07and balanced it better.
00:55:09Oh.
00:55:10I like the sourness.
00:55:11The seeds
00:55:12and the sweet potato
00:55:12in there works really well.
00:55:14The donut,
00:55:15I agree with Susan.
00:55:16There's a lack of seasoning.
00:55:17I actually think
00:55:17it's sugar.
00:55:19I think it needs
00:55:19a bit of sweetness.
00:55:20First time too sweet.
00:55:21Today I'm not sweet enough.
00:55:22But the donut
00:55:23is very well cooked.
00:55:25It's nice and fluffy.
00:55:26Overall,
00:55:26a very good effort.
00:55:27Hmm.
00:55:28Okay.
00:55:29Okay.
00:55:29Thank you very much,
00:55:30judges.
00:55:30Scorecards in front of you.
00:55:3250 points available
00:55:33for each dish.
00:55:3425 points in taste,
00:55:3520 points in use
00:55:36of randomizer,
00:55:37and five points
00:55:38in presentation.
00:55:39I held back
00:55:40on the sugar.
00:55:41You know what I mean?
00:55:41Because it's like,
00:55:42it's supposed to be
00:55:43a sour dish.
00:55:44Listening to Susan,
00:55:45I'm like,
00:55:46we're done.
00:55:46We're cooked.
00:55:47Like, we're going home.
00:55:48As we went down the road,
00:55:50I felt like we had a chance.
00:55:51There's definitely a chance.
00:55:52Here to present
00:55:52the second team's dishes,
00:55:54the one and only wild card,
00:55:55Justin Warner.
00:55:56Thank you, guys.
00:55:57Shh.
00:55:57Nobody talk.
00:55:57Let's start with
00:55:58the savory dish.
00:55:59Scallops,
00:56:00cooked entirely
00:56:00in the Abel's Keeper.
00:56:01With sour cranberry,
00:56:03you will find hibiscus
00:56:04as the pickling liquid
00:56:05in the cranberries,
00:56:06and then also a parsnip
00:56:08and vanilla puree.
00:56:09You'll also notice
00:56:10the flavors of
00:56:11Meyer lemon orange,
00:56:12known for their sour,
00:56:13tart nature.
00:56:14On to the sweet.
00:56:16Here we have
00:56:17lemon curd-filled
00:56:18Abel's Keepers.
00:56:20Is it a donut?
00:56:22It's an Abel's Keeper,
00:56:23Chef.
00:56:23Oh, sorry.
00:56:25I thought the pan
00:56:27was called an Abel's Keeper.
00:56:28It makes an Abel's Keeper.
00:56:29Okay.
00:56:32So, yes,
00:56:33lemon curd-filled
00:56:33Abel's Keepers,
00:56:34accompanied by
00:56:35a hibiscus sorbet.
00:56:37The sweet potato
00:56:38was blended
00:56:39with some cream.
00:56:40You're also going to notice
00:56:41those sour ingredients,
00:56:42some red wine vinegar
00:56:43in the sorbet.
00:56:45You have the hibiscus
00:56:45in the sorbet,
00:56:47lemon in the lemon curd.
00:56:50I mean, first of all,
00:56:52cooking a scallop's very hard
00:56:53because it's all protein.
00:56:56One minute too much,
00:56:57one minute too little,
00:56:58you get mush.
00:56:59But this is a superior
00:57:00cooked scallop.
00:57:01I agree.
00:57:02Scallops are gorgeous,
00:57:04really cooked perfectly.
00:57:06I would have liked
00:57:07to have seen
00:57:07more use of the hibiscus.
00:57:09Give me more
00:57:10of the hibiscus flavor.
00:57:11They're so tart.
00:57:12And maybe a little bit
00:57:13more acidity.
00:57:14Oh, my God!
00:57:15The entire plate
00:57:16has lemon on it.
00:57:17This dish with the scallop
00:57:19is very good,
00:57:19but it lacks acid.
00:57:21And the theme of the day
00:57:22here is sour.
00:57:23And it's just not sour enough.
00:57:25It's very tasty,
00:57:26but I think it's just
00:57:27a little bit off
00:57:27in terms of the theme.
00:57:29And then we come over
00:57:29to the dessert,
00:57:30the combination of flavors.
00:57:32The sweet potato is sweet.
00:57:33It's standing up on its own.
00:57:35And the donuts really
00:57:36are very well cooked.
00:57:37They're fluffy.
00:57:38The only thing I don't love
00:57:39is the plating.
00:57:40With all those other colors
00:57:41going on,
00:57:42I think it would have been
00:57:43better on a white plate.
00:57:45I love the hibiscus sorbet.
00:57:47The color's fabulous,
00:57:48and the flavor there's
00:57:49really wonderful.
00:57:50But if sweet potato's
00:57:52the ingredient,
00:57:53I don't have quite enough of it.
00:57:55I think it's a delicious dessert.
00:57:56It's like a rocket ship
00:57:57of flavor.
00:57:58Like, really, really good.
00:58:00The little Abel Skeever
00:58:01stuffed with lemon.
00:58:03The sweet potato is sweet enough.
00:58:04Each little flavor here
00:58:06is just completely
00:58:07well thought out.
00:58:08I love it.
00:58:11Okay, judges,
00:58:12thank you very much.
00:58:13Again,
00:58:13two scorecards for you.
00:58:15Dear Santa,
00:58:16do you hear what they said?
00:58:17They really like those dishes.
00:58:18Perhaps their dishes
00:58:20were delicious,
00:58:22but it seemed like
00:58:24they didn't check
00:58:25as many boxes as we did.
00:58:26Nope.
00:58:27All right, chef,
00:58:27scores are in.
00:58:28All right.
00:58:30All right, let's go.
00:58:31Let's go.
00:58:32Let'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 me bring out the chefs.
00:58:42Chef Tobias,
00:58:43Chef Marcel.
00:58:44Chef Antonia,
00:58:50Chef Alex.
00:58:56Ladies and gentlemen,
00:58:57I've got good news
00:58:59and I've got bad news.
00:59:01Good news is
00:59:02somebody is going to win tonight.
00:59:06The bad news is
00:59:07this is a one-point difference.
00:59:10One team scores
00:59:1438 out of 50 in savory,
00:59:1841 out of 50 in sweet
00:59:21for a score of 79.
00:59:25The other team scores
00:59:27a 43 out of 50 in savory
00:59:29and a 37 out of 50 in sweet
00:59:33for a score of 80.
00:59:37Ladies and gentlemen,
00:59:38the winner of the quarterfinal battle
00:59:40between Antonia and Alex
00:59:42and team Tobias and Marcel
00:59:44is
00:59:45Tobias and Marcel.
00:59:51Tobias and Marcel.
00:59:56Congratulations.
00:59:58Oh, my God.
01:00:00Good luck.
01:00:01Thank you, Kat.
01:00:04Congratulations, gentlemen.
01:00:06To my Iron Chef
01:00:07and to my TOC champ,
01:00:09a one-point difference
01:00:10is literally so thin
01:00:13and I think you worked together
01:00:15incredibly well.
01:00:15I think your food was fantastic.
01:00:17So, love you both.
01:00:18You guys.
01:00:18And thank you very much.
01:00:19Good job.
01:00:20Tony Lofaso,
01:00:22ICAG.
01:00:29I think we did great.
01:00:30Can I just say
01:00:31it was my absolute pleasure
01:00:32and honor to cook alongside you.
01:00:35Same.
01:00:35I love you.
01:00:35You're my friend.
01:00:37Same.
01:00:38Holiday spirit,
01:00:38all the things.
01:00:40Like, we went out there
01:00:40and did our best
01:00:41and that's it.
01:00:42Finally we hugged.
01:00:43I love you.
01:00:43Okay.
01:00:44Merry Christmas.
01:00:44Well, gentlemen,
01:00:47you just took down
01:00:50the two most powerful chefs
01:00:53in this complete off-the-hook,
01:00:56out-of-bounds,
01:00:57ridiculous competition
01:00:59and gentlemen,
01:01:01you are moving in
01:01:02to the semi-finals.
01:01:05Congratulations!
01:01:07Here's me!
01:01:11Thank you, Kat.
01:01:11What it really takes
01:01:15to be a chef
01:01:16is to work
01:01:16with a team, right?
01:01:18And this competition
01:01:19is actually
01:01:20testing teamwork
01:01:21and I think
01:01:22that's where
01:01:23we're excelling right now.
01:01:24It's like when you
01:01:24in the NFL,
01:01:25you playing with Tom Brady,
01:01:26you gotta play
01:01:27the best game
01:01:28you can play
01:01:29and I know
01:01:29I'm with
01:01:30one of the greats.
01:01:32Tonight was one
01:01:33of them nights
01:01:33where I, you know,
01:01:34I feel alive right now.
01:01:36You are alive.
01:01:38Yeah, buddy.
01:01:38Alive, well,
01:01:39and kicking.
01:01:41And now sitting
01:01:44in front of you
01:01:45for the championship
01:01:47is either gonna be
01:01:49May-Lynn and Nene
01:01:51or the Voltaggio brothers,
01:01:54Michael and Brian.
01:01:55Who do you want?
01:01:57May-Lynn and Nene
01:01:58or Michael and Brian?
01:02:00Either one.
01:02:01I'm just ready right now, man.
01:02:02Congratulations!
01:02:04Punch-O!
01:02:05And the Wolf!
01:02:06Give it up
01:02:06for Tobias and myself.
01:02:08Congratulations, guys.
01:02:09Oh, man.
01:02:19Ah!
01:02:23Woo!
01:02:25Woo!
01:02:26Man!
01:02:27We did it again.
01:02:28We did it again, baby.
01:02:29Oh!
01:02:30Two teams have earned
01:02:31their spots
01:02:32in the upcoming semifinals.
01:02:33Join us next time
01:02:34when our remaining
01:02:35quarterfinalists
01:02:36join the fray
01:02:37and battle for the last
01:02:38two spots
01:02:39in the final four.
01:02:41Oh, my God.
01:02:41That's beautiful.
01:02:42Brian, do you have
01:02:42my serrated?
01:02:43Score tonight
01:02:44is the highest score
01:02:46thus far.
01:02:49Here on Tournament of Champions,
01:02:51let's go!
01:02:52All-Star Christmas.
01:02:53See you next week.
01:02:54Adios!
01:02:54Adios!
01:02:55Adios!
01:02:55Adios!
01:02:55Adios!
01:02:55Adios!
01:02:56Adios!
01:02:56Adios!
01:02:56Adios!
01:02:57Adios!
01:02:57Adios!
01:02:57Adios!
01:02:57Adios!
01:02:57Adios!
01:02:57Adios!
01:02:57Adios!
01:02:58Adios!
01:02:59Adios!
01:02:59Adios!
01:03:00Adios!
01:03:01Adios!
01:03:01Adios!
01:03:02Adios!
01:03:03Adios!
01:03:03Adios!
01:03:04Adios!
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