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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.
00:00:09Bye, 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, like, enjoy every moment,
00:00:31because you never know when it's your last.
00:00:33And an unbelievable upset.
00:00:35There was nothing short of 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 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
00:01:11All-Star Christmas.
00:01:22Ladies and gentlemen, do you want to meet
00:01:24the first of our winning teams
00:01:25kicking off the quarterfinals?
00:01:32That's ICAG, the one and only Alex Guardaschelli,
00:01:36and her partner-in-crime, the Princess Warrior,
00:01:38Antonio Lepasso.
00:01:42Muncho, Tobias Dordeson, and Marcel Vigneron.
00:01:47Graham Elliott, Giuseppe Tertorin.
00:01:52And then here come the Dragon Slayer and the Boogeyman,
00:01:55Kevin Lee.
00:01:56And of course, Dale Tallde.
00:01:58Welcome back, teams.
00:02:00Tonight, you four teams are going to kick off part one
00:02:03of our quarterfinal battles.
00:02:05Guess what?
00:02:05You are only three more battles away from winning it all.
00:02:10You'll also have a chance to raise $100,000
00:02:15for your chosen charity.
00:02:18Let's go!
00:02:20And the team that wins the holiday contest,
00:02:23we are awarding $100,000 grand prize.
00:02:28Yeah!
00:02:29Whoo!
00:02:31First, I have a special extra stocking stuffer
00:02:34to give out.
00:02:35One team had the highest score in the first round of 87,
00:02:41and they have won the Golden Gift,
00:02:42and that will go to Chef Graham and Chef Giuseppe.
00:02:45Whoo!
00:02:47And here to present the Golden Gifts
00:02:49is my favorite and your favorite 6'1 Elf,
00:02:53my son, Hunter.
00:02:54Yeah!
00:02:57Amazing!
00:02:59So what you have there is you're each getting a cruise
00:03:08for two, thanks to Carnival Cruise Line.
00:03:11What?
00:03:12Whoo!
00:03:13No way!
00:03:14Whoo!
00:03:15Whoo!
00:03:16Dude.
00:03:17Amazing.
00:03:19All right, who's ready to compete?
00:03:22Whoo!
00:03:22Yes!
00:03:23Let's go!
00:03:23Let's go!
00:03:24Let's go!
00:03:25Let's kick off the quarterfinals with Graham and Giuseppe
00:03:31versus Kevin and Dale.
00:03:33Yeah!
00:03:34All right!
00:03:34Kevin and Dale through that door, Giuseppe and Graham through
00:03:38that door, and the other teams, here's a great time for you
00:03:42to 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, boss.
00:03:48Let's do it, boss.
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.
00:04:07This week, I don't know what to expect, to be honest.
00:04:09I don't either.
00:04:10I mean, it just gets harder and harder.
00:04:11Ladies and gentlemen, do you want to meet our first two
00:04:15quarterfinal teams?
00:04:20You're in the right spot.
00:04:21In a battle for the A Division, we have our number three
00:04:24team, Chef Graham Elliott and Giuseppe Trentori, who scored
00:04:28an impressive victory in round one by earning the highest
00:04:32score in the tournament.
00:04:34Between the two of us, two food and wine best new chefs,
00:04:37six James Beard nominations, nearly, you know, double digits
00:04:41of Michelin stars, and the fact that we've known each other for
00:04:44so long, and for us to be old men here and dads and still be
00:04:49able to do it, very exciting.
00:04:52But this is my first time competing on television.
00:04:54Graham asked me to be here.
00:04:55I'm super thrilled to be here.
00:04:57I love when the holidays come around.
00:04:59It's all about tradition.
00:05:01But I'm nervous.
00:05:02You go against Kevin and Del is going to be pretty tough.
00:05:05Yeah, they're great chefs.
00:05:06They've done a lot of competition before, so I know that they're
00:05:09coming in, like, pumped and confident.
00:05:11They're taking on the number four seed team.
00:05:13Chef Kevin Lee and Dale Tallday, who achieved the tournament's
00:05:17biggest upset, taking down the number one seed team of two-time
00:05:21TOC champ, Monique Shohan, and Iron Chef Stephanie Izar.
00:05:25Whoa.
00:05:28Don't call these bad boys underdogs.
00:05:31You know, me and Kevin have known each other for about three
00:05:32years, and the chemistry is 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
00:05:47two of the best Asian chefs in the country.
00:05:50And especially in this arena, we can throw down.
00:05:53And if we need each other's help, we come together and help each other out.
00:05:57Chef Kevin, Chef Dale, we're ready for you.
00:05:59Let's go.
00:06:00Let's do this.
00:06:01Are you ready?
00:06:02Go.
00:06:03Let's go.
00:06:04Ladies and gentlemen, are you ready for the first battle of the quarterfinals?
00:06:08Let's light this up.
00:06:11Oklahoma restaurateur Kevin Lee was a James Beard finalist this year for Best Chef Southwest.
00:06:19Dale Calde is a renowned New York City restaurateur and fellow James Beard nominee.
00:06:26And they're ready to slay more dragons.
00:06:32Give it up for the dragon slayer and the boogeyman.
00:06:35Team Kevin and Dale.
00:06:42Let's go.
00:06:49Dragon slayer and the boogeyman.
00:06:51That'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.
00:07:09Chef Graham Elliott is a Michelin star chef and a three-time James Beard nominee.
00:07:14As longtime friend, Chef Giuseppe Trentori has earned three James Beard nominations as well as a Michelin star four years in a row.
00:07:25Give it up for Grand Slam and GT Team Graham and Giuseppe.
00:07:32Gentlemen, congratulations.
00:07:45Longtime friendship.
00:07:46Yes.
00:07:47We've known each other for years.
00:07:49We share the same philosophy and approach and 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.
00:08:05Oh, Lord.
00:08:08I like to call this the wheel of friendship.
00:08:12Because if we're still friends after this, then it really, we are friends.
00:08:15Yes.
00:08:16The randomizer will determine the mandatory savory items for one dish, the sweet item for the other dish, and then the equipment, the style, and the wild card must be used in both dishes.
00:08:28Since these are now the quarterfinals, the randomizer items will be, how should I say, more sucky.
00:08:38Let's get into it.
00:08:39Going for savory.
00:08:40Stand up from the randomizer, like that thing is like, wheel of doom.
00:08:49Oh my God.
00:08:51The savory must use rack of lamb, in the sweet category, rhubarb, cedar plank, stuffed, mincemeat.
00:09:02That is definitely random.
00:09:04Mincemeat, anybody work with 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.
00:09:13All right, chefs, 40 minutes on the clock.
00:09:15I'm going to give you two minutes right now to confer together as a team.
00:09:19Once those two minutes are up, the clock starts.
00:09:22Good luck.
00:09:23I'm going to do a racked 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.
00:09:29Yeah.
00:09:30I mean, listen, man, you get two Asian dudes together who were born in America.
00:09:33He's lived in Korea.
00:09:34I visited the Philippines.
00:09:35We have this distinct point of view.
00:09:37The racked lamb, they're pretty big too.
00:09:39Okay, they're over there.
00:09:40So I'm going to roast that.
00:09:41The fact that you're my son's godfather, you know.
00:09:44Wow.
00:09:45I'm expecting some of that Marlon Brando energy of 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.
00:09:54Throw down.
00:09:55Yeah, that's right.
00:09:56Yes.
00:09:57Chefs, time starts now.
00:09:58Good luck.
00:09:59The savory must use the rack of lamb as 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 looks like red celery.
00:10:12Very 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 mincemeat is made with a mixture of dried fruit, brandy, and cow fat.
00:10:26I've only had it one time.
00:10:27Wasn't that thrilled with it.
00:10:29I'll see what they do with it.
00:10:31I'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 mincemeat 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.
00:10:57So 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.
00:11:09Something I don't cook with often.
00:11:10But rhubarb is what it is.
00:11:12And we got to deal with it.
00:11:13Giuseppe, where's the cedar planks?
00:11:16So Giuseppe's going dessert.
00:11:18I'm going to go savory.
00:11:19And lamb will be highlighting that.
00:11:21And the strongest flavor with the lamb is coming off of 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.
00:11:29So for me, rack of lamb screams holiday.
00:11:32I 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.
00:11:54When you have a pastry plan, I have a pen.
00:11:56I think I'm going to make some maybe beignet or meringue and beignet.
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 mincemeat with ricotta.
00:12:06Okay.
00:12:07So I can stuff beignet.
00:12:08Yeah.
00:12:10So the patechew becomes the beignets.
00:12:11That's ultimately going to get stuffed with the mincemeat and ricotta.
00:12:14I think.
00:12:15I'm working on it.
00:12:17What's the plan with mochi flour?
00:12:19Um, sesame 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.
00:12:25You need a dough that is pliable but not too loose.
00:12:29It really has to be perfect and 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, uh, all right.
00:12:36Now 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 the filling for my stuffed rice balls with some farmer's cheese and just some mincemeat.
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 a 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.
00:13:24Are 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, uh, stuff it.
00:13:33Okay.
00:13:34Test and pray in Italian, make sure it works.
00:13:36Chef Giuseppe, absolutely new to the TOC arena, and not even breaking a foot.
00:13:40All right.
00:13:41It's gonna 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!
00:13:49Chefs, 20 minutes, 20 minutes left to plate.
00:13:54You got 20.
00:13:55Those are adorable.
00:13:58Aw.
00:13:59Like a holiday market, Chef.
00:14:01Yes, that's what I'm trying to do.
00:14:02It is a holiday, right?
00:14:03It's a holiday.
00:14:04No big deal, Julie's stuffing all these gorgeous little beignets.
00:14:10So mincemeat as the wild card, I'm not a fan of mincemeat, but it's one of those things
00:14:15kind of like opera, where you might not like it, but you respect it.
00:14:19Chef, did you try that mincemeat?
00:14:20Yeah.
00:14:25Tastes like apple pie filling.
00:14:26You could take it savory and make it gravy.
00:14:28You could take it sweet and make it a sauce or a filling.
00:14:31I wanted to put it into the savory world, making it almost like a jam.
00:14:35Chef Gray, I'm not afraid of the mincemeat.
00:14:37If you see it on the shelf, you will never buy it to make any dessert.
00:14:40You need to know exactly what it is.
00:14:42Why do you think the British mess things up like that?
00:14:44So you got mincemeat that has no meat.
00:14:46No other country would be like, you know what this needs?
00:14:48Beef fat in here.
00:14:50It's good.
00:14:52Did you grab the mincemeat, Dale?
00:14:55I have some.
00:14:56I got two.
00:14:57Here.
00:14:59I'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.
00:15:08I don't believe we've ever seen anyone in a TOC competition make dumplings.
00:15:13That'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.
00:15:34Chef, what's flaming in there?
00:15:36Bourbon.
00:15:37Smoky quality food already.
00:15:39So 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 smoke the caramel in there.
00:15:53Now 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.
00:16:03Mincemeat going in here also.
00:16:05So 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.
00:16:12Korean 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.
00:16:30Beautiful.
00:16:31It's in season.
00:16:32Scoop it.
00:16:33That's what you're going to fill.
00:16:34Kind 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?
00:16:53Swiss chard.
00:16:54Heard.
00:16:55We are working together.
00:16:56And the plan from the beginning was if somebody in the hall was checking another teammate.
00:17:02Having 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 stuck.
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.
00:17:35What are we having done?
00:17:36Dale 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.
00:18:02Ten minutes, ten minutes left, chef.
00:18:07I love rhubarb because the tartness, the flavor.
00:18:11So what I did with rhubarb, I wanted to slice it super thin, but like a chunky julienne.
00:18:16How to cut yourself to the hospital.
00:18:21This rhubarb cooking simple syrup.
00:18:23I put a little black pepper, give it a little kick.
00:18:24I love that.
00:18:27How you guys feeling over there?
00:18:28I'm in the juice.
00:18:29All right, heard.
00:18:30Kevin, lift my fryer.
00:18:31Oh, I left it, I 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 Ted 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?
00:19:04This 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 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.
00:19:18If you want to get something cold fast, dump some liquid nitrogen on it.
00:19:22Chef 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.
00:19:46This is what TOC holiday dreams are made of.
00:19:51I love it.
00:19:52Final five minutes.
00:19:53Five to be plated.
00:19:54Joe.
00:19:55Yes.
00:19:56Good?
00:19:57Yes.
00:19:58Carve the lamb.
00:19:59Yes.
00:20:00But you're going to do that.
00:20:01Yep.
00:20:02This type of teamwork is awesome.
00:20:04Holy .
00:20:05Perfect.
00:20:06Okay.
00:20:07Plates.
00:20:08So now I'm going to see the plank and the meringue in the middle, like a little Christmas
00:20:18snowman.
00:20:19And I put like three pignets 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 fast 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 the 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 grand malata 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're not 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.
00:20:57So I get a small plate.
00:21:00I put my one cannoli on it.
00:21:02And 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.
00:21:12Heard.
00:21:13It's on base.
00:21:14You want it just on the side?
00:21:15Right next to it.
00:21:16Right next to it.
00:21:17Just right next to it.
00:21:18Hold on one more.
00:21:19Five.
00:21:20Four.
00:21:21Three.
00:21:22Two.
00:21:23One.
00:21:24That's it.
00:21:25It's time for you to dash away to your trailers.
00:21:28Thank you very much.
00:21:29That's it.
00:21:30Awesome.
00:21:31Just putting the jumps us in.
00:21:36That's hard, man.
00:21:37Yeah, that was hard.
00:21:38We did it.
00:21:39We did.
00:21:40We did something.
00:21:41Our world-class judges can't wait to do their first tasting.
00:21:45You're going to 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.
00:22:00Wow.
00:22:01Yeah.
00:22:02That's legend.
00:22:05Next up, globally acclaimed restaurateur, Gordon Ramsay's former pastry chef and the
00:22:10first 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.
00:22:18This is big.
00:22:19We're bringing them from all over the world.
00:22:20Finally, a food world icon who has received multiple three-star reviews from the New York
00:22:29Times and a Michelin star, the one and only iron chef himself, Chef Jeffrey Zakarian.
00:22:34Jeffrey's the real deal.
00:22:37He's hardcore.
00:22:39We'll see what happens.
00:22:41Yeah.
00:22:42I 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.
00:22:52So, tonight is unbelievable.
00:22:55We have chef combos, chef duos that have come together.
00:22:58I'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,
00:23:29Justin 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 with 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, that cedar plank was used to smoke that dulce de leche, and then a rhubarb sorbet.
00:24:09First of all, there's a real expectation when you say lamb and smoke, and 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.
00:24:24The lamb, for me, a little bit oversmoked.
00:24:27It sort of overpowered a little bit.
00:24:29Delicious lamb flavor.
00:24:31In the mandu, I think the mincemeat stuffing in here, fantastic.
00:24:36I would be surprised if the chef isn't Asian or Korean.
00:24:40My sister!
00:24:41The way that the chef has handled this randomizer and pulled everything together into something classic,
00:24:48but using different ingredients is actually quite genius.
00:24:52Healthy marinade always has elements of sweetness, and 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 it 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 and stuffed in there.
00:25:27I think it's a delicious cannoli, but instead of this rhubarb sorbet, I would like a cream here, like a crema or whipped creme fraiche or something to give some softness to this.
00:25:36But I'm just quibbling. This is just a superior cooking.
00:25:40Not bad.
00:25:41Way better than our first, Judgey.
00:25:42Way better.
00:25:43Way 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, 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 TOC3 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 and cedar plank roasted Italian meringue.
00:26:38To that, the chef then finished with thinly sliced rhubarb on top.
00:26:43Oof.
00:26:44Quality of lamb is delicious.
00:26:45The flavor was delicious, but 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, almost like a minced meat jam.
00:26:55I like the jammy consistency.
00:26:57In 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.
00:27:09It's really nicely balanced.
00:27:10I love the look of the dish, and I love delicata squash, but 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, and 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 minced meat.
00:27:40The minced meat 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, and see what happened with the score and go from there.
00:27:55Absolutely.
00:27:56Judges, thank you very much.
00:27:5850 points available in each.
00:28:0025 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.
00:28:11We did our best.
00:28:12That's all we can do.
00:28:13That's it.
00:28:14All right, chefs, they're ready for you.
00:28:15Scores are in.
00:28:16All right, let's go see.
00:28:17Let's go see what it is.
00:28:18Let's go see what it is.
00:28:19Let's go.
00:28:20Chef Kevin, Chef Dale.
00:28:24Chef Dan, Chef Giuseppe.
00:28:29Here are our scores.
00:28:37In savory, one team scored a 38 out of 50.
00:28:42The other team scored a 42 out of 50.
00:28:45In sweet, one team scored a 36 out of 50.
00:28:49For a total of 74 to 78.
00:28:54So, the winner of A Division and the first quarter finalist, All-Star Christmas Battle, is...
00:29:00Kevin and David.
00:29:02Wow.
00:29:03Congratulations.
00:29:04Good job, guys.
00:29:05You're awesome.
00:29:20Great job, Chef.
00:29:21Chef 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.
00:29:52No.
00:29:53I mean, that's amazing.
00:29:54We saw their dishes, and again, great chefs.
00:29:56It 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, who do you want?
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, right?
00:30:33Nobody is safe with you two in the house.
00:30:36Boogeyman and the Dragon Slayer are on fire, right?
00:30:40Yeah!
00:30:42We'll see you in the next round.
00:30:43Thank you, guys.
00:30:44Good job, guys.
00:30:45Let's go!
00:30:46Woo!
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.
00:31:00Dragon 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, legends, like Giuseppe and
00:31:10Graham, I 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.
00:31:18Oh, this is a big one.
00:31:20In the battle for the Division D, we have the number one seed team, the reigning TOC champion,
00:31:29Antonio Lofaso, and ICAG, Iron Chef, Alex Guarnaschelli.
00:31:34Despite a nail-biter beginning, they're still one of the most intimidating teams in the world and this competition.
00:31:43How are you feeling?
00:31:45Nauseous.
00:31:46Yeah.
00:31:47When anyone ever asks me, they're like, are you guys like real friends? I'm like, Alex and I know things about each other that should never be spoken about. And 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. So the expectation for us is higher.
00:32:06Right. And, but it's not as high as the expectation we have for ourselves.
00:32:10Correct. No one, no one actually doesn't even touch it.
00:32:13Normally I'll do some like deep breathing and some like box breathing. So 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 Digneron.
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. I mean high scores.
00:32:37Dream team, baby.
00:32:39Let's get it.
00:32:41So back in November, a tragic incident happened where I was shot 11 times, went through five surgeries.
00:32:47But, you know, God still has me here. He's got bigger plans for me.
00:32:52I am just honored by your bravery, your courage, your strength, your perseverance. You 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.
00:33:11That'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. People like the underdog story.
00:33:24Yeah. So, 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.
00:33:33What did Tobias and Marcel say about us?
00:33:36That they're going to send you home.
00:33:37Did they say that? Did they actually say they're going to send you home?
00:33:40Oh, I'm sorry.
00:33:41Oh, Tobias and Marcel. Oh, we never saw them coming. Oh, jeez. I 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. What are we going to do?
00:33:54Lindsay, you're with Tobias and Marcel right now?
00:33:56I am. Who? Antonia? Antonia Lafaza?
00:34:00I heard that Tobias and Marcel said that they hope that we go home.
00:34:03No. No, there's no meeting. We 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? Now it's on.
00:34:11I think it was always on. I don't think it was ever on.
00:34:13I'm ready. All right, Chef, ready for you.
00:34:15All right, let's do it.
00:34:19Are you dreaming of a white-knuckled Christmas battle?
00:34:23I got it for you. Let's write this up.
00:34:29Chef Tobias has gone from professional athlete to a celebrated executive chef.
00:34:35Named 2024 Chef of the Year by the Maryland Restaurant Association.
00:34:41And Chef Marcel Vigneron is an award-winning restaurateur.
00:34:45And the winner of an incredibly difficult competition.
00:34:50That's season one of 24 and 24.
00:34:55And they're looking to beat the odds once again tonight.
00:34:58Put your hands together for Huncho and the Wolf.
00:35:02Team Tobias and Marcel.
00:35:04Let's go, baby.
00:35:08Yeah, let's go.
00:35:14Uh-huh.
00:35:15The bars are back.
00:35:16Gentlemen, 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.
00:35:27I'm with a phenomenal chef, and he didn't do nothing but lift my energy.
00:35:30You know, I lifted his, man, so I'm hyped.
00:35:32How is it working with this guy?
00:35:37I guess he's kind of a, I mean, you never know what to expect with him.
00:35:41It'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.
00:35:48You know, they don't know what to expect.
00:35:50They can't get any tape on you.
00:35:51Yeah, there'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,
00:36:00of 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.
00:36:12Chef Antonio Lofaso is the executive chef of a SoCal restaurant empire, including the Michelin-recommended Dama.
00:36:19And after winning an impressive 12 battles in the TOC arena, she is now the reigning TOC champion.
00:36:27Her partner of 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.
00:36:48Give it up for the Princess Warrior and I-C-A-G-T, Antonia and Alex.
00:36:55You two have more target on your back than anybody I've probably seen in competition.
00:37:13It'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.
00:37:37Lordy, 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.
00:37:47Just do it.
00:37:48Okay.
00:37:49Please rip the band-aid.
00:37:50All right, let's go.
00:37:51Going for savory.
00:38:01Tell me when it's over.
00:38:05In the savory category tonight, scallops.
00:38:08Scallops, okay, okay.
00:38:10Okay, okay.
00:38:11The mandatory sweet item, oh, sweet potato.
00:38:15Abel's skeever pan, sour, and hibiscus.
00:38:19Okay, okay.
00:38:25When Marcel looks at the wheels and winces.
00:38:31This is so bad.
00:38:32Has everybody worked with an Abel's 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, the other goes home.
00:38:50Happy holidays.
00:38:51Go.
00:38:52Scallops.
00:38:53Scallops.
00:38:54Wait a second.
00:38:55You wanna do a little?
00:38:56I'm gonna serve the scallops in the Abel's skeever.
00:38:57Love that.
00:38:58And then for dessert, I'm thinking the little fried thing from that Abel's skeever.
00:39:01Sweet potatoes, and maybe I'll put them in the inside.
00:39:03Put them in the inside.
00:39:04I-C-A-G.
00:39:05Antonio 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 favorite dough.
00:39:18Should I make, like, little Abel's 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.
00:39:34But we have endured this long because we never stopped competing.
00:39:38Yeah.
00:39:39We'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 with a sweet potato.
00:39:58And I think you get a little bit more flavor.
00:40:01Abel's skewer pan, this cast iron pan, make these great little Abel's 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.
00:40:22It goes everywhere.
00:40:25Thanks. Peel them, right?
00:40:26Mm-hmm.
00:40:27So I'm gonna take dessert.
00:40:28You're gonna take savory.
00:40:29And I'm gonna make Abel's 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.
00:40:48I'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!
00:41:04So 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, ever.
00:41:11Well, we've got some gifts under the tree for both savory and sweet.
00:41:15The apple skeever pan, a little bit tricky.
00:41:17You want to make sure you use the apple skeever pan.
00:41:19It doesn't turn into the evil skeever 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.
00:41:45Chef, 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.
00:42:06And 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,
00:42:16it'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.
00:42:28Hibiscus is a flower, like a tannic, slightly almost sour,
00:42:32beautiful 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.
00:42:51Think this is too bitter?
00:42:55Delicious.
00:42:5629 minutes on the clock.
00:42:59If I were a bedding woman, Chef, I would say donuts.
00:43:01How close am I?
00:43:02Um, you know, I'm gonna try to make some sort of donut.
00:43:05Yeah.
00:43:06All right.
00:43:07I'll just see the ingredients.
00:43:08How do you even say the able-kiver?
00:43:09I don't even know how to say it.
00:43:11Abelskiver.
00:43:12Abelskiver.
00:43:13I'm gonna mix a little dry, mix a little wet.
00:43:15You know what I mean?
00:43:16It'll come together.
00:43:20You got hibiscus?
00:43:21Yep.
00:43:22Yep, I'll grab a little bit.
00:43:23Yep.
00:43:24This is a sour dessert, so I am gonna do a hibiscus tea.
00:43:28I'm gonna use that as a little dribble drizzle on my donuts.
00:43:31I'll sink a little passion fruit in with the hibiscus.
00:43:33Ooh, I love that.
00:43:34Make it tropical.
00:43:35I like that.
00:43:36That's a yam!
00:43:37Chef, you ever seen something so cute before?
00:43:39Look at these things.
00:43:41I'm making sweet potato pearls for the inside of the donut.
00:43:45Poaching my sweet potato in my hibiscus.
00:43:48See that, Chef.
00:43:49Smelling good, Chef.
00:43:50No, we just thought.
00:43:51Here.
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.
00:44:00I 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 Antonia, 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.
00:44:15Got 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, play the whole Christmas thing.
00:44:34Cranberries feel like Christmas.
00:44:36And then I was like, let's bring parsnips to the party.
00:44:38Chef, 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, I want, like, a puree with everything.
00:44:46I want something to, like, swipe through everything.
00:44:51I love the combination of vanilla, parsnip.
00:44:53Oh, 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.
00:45:08Grabbing some water.
00:45:10Sorbet, Chef?
00:45:11Mm-hmm.
00:45:12Hibiscus just in hot water.
00:45:14Hot water, sugar, and red wine vinegar.
00:45:16Got it.
00:45:17I think it's really cool that we got hibiscus because hibiscus is so sour.
00:45:21So there's this nice synergy.
00:45:23When you think of sour and you, like, pucker, like, hibiscus does that for you.
00:45:27It's also a pretty color.
00:45:28Yeah.
00:45:30Perfect millennial pink sorbet being extruded from the ice cream machine.
00:45:34A little junky.
00:45:35Oh.
00:45:38Sour.
00:45:39Can I have 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.
00:45:47I 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, and 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!
00:46:07We've got ten minutes left.
00:46:10What do you think?
00:46:11For the scallops?
00:46:12Yeah, for my scallops.
00:46:14So the Able-skeever pan, it's almost like a cast time.
00:46:17You know, so one thing about cooking scallops is getting a crazy sear on the scallops.
00:46:21Chef, Tobias, is the bottle of that Able-skeever pan flat?
00:46:25No.
00:46:26Using the pan is tricky because it's kind of getting like the rim of the scallops charred,
00:46:31but it's not getting the middle part charred.
00:46:33I've never cooked a scallop in an Able-skeever pan, but 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's plan for the Able-skeever pan.
00:46:44Yeah, I'm gonna steer the scallop in it.
00:46:45The scallops are the star of Christmas.
00:46:47What she's doing is making it very slow.
00:46:50Ooh, resting that scallop deep over the bottom.
00:46:52Ooh, it's really hot because otherwise cooking a scallop is just getting cooked on the side.
00:46:57Just gotta get it nice and dark in there.
00:47:00We'll be okay.
00:47:01Chef, what do you got here?
00:47:02This is a true Able-skeever batter.
00:47:04All right, I love it.
00:47:05As only you could do, Chef.
00:47:06The Able-skeever batter inherently is not sweet or salty.
00:47:09It's basically a neutral batter.
00:47:13You good?
00:47:14Yeah.
00:47:15First batch of Able-skevers?
00:47:18Yeah.
00:47:19I'm using the equipment for what it is.
00:47:22I love that.
00:47:23Oh, look.
00:47:24Oh, great.
00:47:25We have a true Able-skeever batter taking shape in the Able-skeever pan.
00:47:29And then we're gonna rotate.
00:47:30I think it's wild that Marcel and I both are making Able-skevers.
00:47:35And that Tobias' seared scalps and you seared scalps in the Able-skever.
00:47:38I usually try not to pay attention to too much that's happening on the other team.
00:47:42But if I do notice that, Tobias' scallops may look a little lighter than mine.
00:47:46I think that's gonna be the difference.
00:48:00Nine minutes, Chef.
00:48:01Huh?
00:48:02Nine minutes.
00:48:03Nine minutes heard, too.
00:48:04Chef Tobias, what's the plan for this rice?
00:48:05I'm doing some lime rice.
00:48:06Real smart.
00:48:07I wanna make sure that I got lime zest and lime juice in my rice so you're getting more sourness.
00:48:09Tobias and I, we are over-achievers.
00:48:10We use the randomizer multiple times.
00:48:11So I am taking my sweet potato scraps, a touch of heavy cream, a little bit of sugar, and
00:48:15then I make a sweet potato puree because in the back of my mind, I can already hear the
00:48:19judges.
00:48:20I'm not really getting the sweet potato.
00:48:21I'm not really getting the sweet potato.
00:48:22Where's the sweet potato?
00:48:23I'm not really getting it.
00:48:24Even though it's on the inside of the donut.
00:48:27I'm feeling good.
00:48:28I'm feeling good.
00:48:29I'm feeling good.
00:48:30You good?
00:48:31Woo!
00:48:32Chef's final five minutes of competition, we're all over-achievers.
00:48:33We're all over-achievers.
00:48:34We use the randomizer multiple times.
00:48:35So I am taking my sweet potato scraps, a touch of heavy cream, a little bit of sugar,
00:48:37and then I make a sweet potato puree.
00:48:38And then where's the sweet potato?
00:48:39I'm not really getting it.
00:48:40Even though it's like, it'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?
00:48:47Woo!
00:48:48Chef's final five minutes of competition, five to be plated.
00:48:51Chef, what do you got?
00:48:53A little bit of a fennel and Meyer lemon orange herb salad.
00:48:59Fennel and orange and sour and all that goes together.
00:49:02And so I'm like, oh, this whole party is going to make so much sense.
00:49:05Hi, C.A.G.
00:49:06How are you feeling?
00:49:07Okay, good talking.
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, and then I puree it.
00:49:19And then I go make the lemon curd for the able skewers.
00:49:22And I realize, 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.
00:49:29I was like, I may not finish.
00:49:31Three minutes, three to go.
00:49:33Huncho and the wolves.
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.
00:49:41My hibiscus soy glaze.
00:49:43Then I finish with a wedge of lime just to give it that one last bit of sourness.
00:49:49Check.
00:49:50Check.
00:49:51Check.
00:49:52I got my sweet potato puree down.
00:49:54I've got my donuts right on top of that.
00:49:56Oh, yeah.
00:49:57These are perfect, baby.
00:49:58I got my hibiscus syrup, little Jackson Pollock zigzag, bam, bam, bam.
00:50:02Work of art right there.
00:50:04I want this dish, when it gets in place in front of a judge, they feel like they're opening
00:50:09up a present on Christmas morning.
00:50:10You know what I mean?
00:50:11I want them to be like, damn, that was a good wrapping job on this present.
00:50:14Two minutes, chefs.
00:50:15Two to go.
00:50:16I put the lemon curd into a squeeze kettle.
00:50:21And I look over, and you have all your bowls, and you are ready to plate.
00:50:25I'm definitely behind.
00:50:26Just start plating.
00:50:27I was like, let me get my plates done so that I can jump over to Alex and help her finish
00:50:32plating.
00:50:33So I just do like a little swish of that parsnip puree, two scallops, big dollops of cranberry,
00:50:38hibiscus, relish, and then that fennel salad right to finish.
00:50:41I put the sweet potato puree on the plate.
00:50:44Then I put the sorbet on the side.
00:50:47I'm not gonna make it.
00:50:49Tell me what you need, I'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.
00:50:59See them?
00:51:00Over here.
00:51:01Right here.
00:51:02Yeah.
00:51:03On the ice cream?
00:51:04On here.
00:51:05On here.
00:51:0630 seconds.
00:51:07Go, go, go.
00:51:08Okay.
00:51:09This need to go on the plate.
00:51:10How much on the plate?
00:51:11Able skivers filled with the lemon curd.
00:51:13Down, dusted.
00:51:14Very liberally, I like that.
00:51:16You told me to.
00:51:17I learned that.
00:51:18Five, four, three, two, one.
00:51:24Yeah, baby.
00:51:27Yeah.
00:51:28All right, teams.
00:51:31Great battle.
00:51:32Lots going on.
00:51:33This is gonna be close.
00:51:34Thank you very much.
00:51:35Excellent job.
00:51:36Um, that was insane.
00:51:39Yeah.
00:51:40Woo.
00:51:41It was really hard.
00:51:42Mmm!
00:51:43Chee-hoo!
00:51:44That Able Skiver was, uh, a trick.
00:51:49Yeah.
00:51:50Yeah, yeah.
00:51:51But we were using it before.
00:51:52It was like, okay.
00:51:53But we were willing and able.
00:51:54Yeah.
00:51:55Their plates are, like, buttoned up.
00:51:58His scallops aren't seared, but his, but his plate looks, but it's like rice curry.
00:52:02What's sour about a curry, though?
00:52:03Nothing.
00:52:04I'm worried my plate's too sour.
00:52:05I'm actually worried my plate's too sour.
00:52:07Okay.
00:52:08I need to get this apron clean for the next round.
00:52:10I 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 our fantastic judges, the one and only Chef Susan
00:52:21Fenegar.
00:52:24Couldn't be enough sour for her.
00:52:26She is, we 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 dish.
00:52:32She loves lunch.
00:52:33And Chef Jeffrey Zakarian.
00:52:35Jeffrey Zakarian's gonna love my vanilla parsnip puree.
00:52:39Tough judge.
00:52:40Very tough judge.
00:52:41Tonight, the randomizer offered up scallops for the second round.
00:52:44The sweet received sweet potato.
00:52:47The equipment that both dishes shared was the Abelskiver pan.
00:52:51Zakarian doesn't even know what an Abelskiver 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 Abelskiver.
00:53:05In 42 years of cooking, I had never heard of that.
00:53:09All right, here to present the first chef's dishes,
00:53:12TOC champ Tiffany Faison.
00:53:15There comes a time in every holiday celebration when family's around too long and things get sour.
00:53:21On your right, I present to you a sour curry of hibiscus, lemongrass, and lime leaf with sour lime rice and Abelskiver seared scallops.
00:53:29As we're moving into the sweeter part of the still sour program, we have Abelskiver donuts, roasted and flipped all in the Abelskiver 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.
00:53:45Underneath the Abelskiver donuts, you will find a sweet potato puree.
00:53:50On top, friends, you will find a hibiscus glaze to finish your Abelskiver donuts.
00:53:57This is, like, right up my alley.
00:54:00I love this dish.
00:54:02The spice element and the acid element in the curry is really delicious.
00:54:07And the hibiscus works well in the sauce.
00:54:09The scallops are cooked perfectly.
00:54:11These scallops were pale white.
00:54:13Pale white.
00:54:14I love spicy things.
00:54:15You.
00:54:16I love spicy things.
00:54:17So 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 Abelskiver.
00:54:36I said it.
00:54:37There you go.
00:54:38It needs caramel, and that's the sear.
00:54:40But the flavors are 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
00:54:59and then the balance of the hibiscus.
00:55:01The sourness sort of comes out.
00:55:03I think the donuts are under season for me, maybe.
00:55:05A touch of salt would have brought the flavor out
00:55:07and balanced it better.
00:55:09Oh.
00:55:10Wow.
00:55:11I like the sourness.
00:55:12The seeds and the sweet potato in there works 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 too sweet.
00:55:21Today I'm not sweet enough.
00:55:22But the donut is very well cooked.
00:55:25It's nice and fluffy.
00:55:26Overall, a very good effort.
00:55:27Hmm.
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 have a chance.
00:55:51There's definitely a chance.
00:55:52Here to present the second team's dishes.
00:55:54The 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.
00:56:06And then also a parsnip and vanilla puree.
00:56:09You'll also notice the flavors of Meyer lemon, orange.
00:56:12Known for their sour, tart nature.
00:56:14On to the sweets.
00:56:16Here 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.
00:56:26I thought the pan was called an Able Skeever.
00:56:28It makes an Able Skeever.
00:56:29Okay.
00:56:32So 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.
00:56:43Some red wine vinegar in the sorbet.
00:56:45You have the hibiscus in the sorbet.
00:56:47Lemon in the lemon curd.
00:56:50I think first of all, cooking a scallop is very hard.
00:56:54Because it's all protein.
00:56:56One minute too much, one minute too little.
00:56:58You get mush.
00:56:59But this is a superior cooked scallop.
00:57:01I agree.
00:57:02Scallops are gorgeous.
00:57:04Really 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 this 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 is 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.
00:57:58Like really, really good.
00:58:00The 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.
00:58:11Okay, judges.
00:58:12Thank you very much.
00:58:13Again, two score cards 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.
00:58:22But it seemed like they didn't check as many boxes as we did.
00:58:26Nope.
00:58:27All right, Chef. Scores 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.
00:58:34All right, ladies and gentlemen.
00:58:36Final battle of the evening.
00:58:38What 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 Antonio.
00:58:45Chef Alex.
00:58:46Ladies and gentlemen, I've got good news and I've got bad news.
00:59:01Good news is somebody is going to win tonight.
00:59:05The bad news is this is a one point difference.
00:59:12One team scores 38 out of 50 savory, 41 out of 50 in sweet for a score of 79.
00:59:26The 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 quarterfinal battle between Antonia and Alex.
00:59:43Head team Tobias and Marcel is...
00:59:50Tobias and Marcel.
00:59:52Congratulations.
00:59:53Oh, my God.
00:59:54It works.
00:59:55Thank you, chef.
00:59:56Congratulations, gentlemen.
00:59:57To 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.
01:00:15I think your food was fantastic.
01:00:16So, love you both.
01:00:17You guys.
01:00:18And thank you very much.
01:00:19Good job.
01:00:20I think we did great.
01:00:21Can 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.
01:01:05Congratulations.
01:01:06Here's me.
01:01:10Impression.
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 play in the NFL, you playing with Tom Brady, you 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 Maylynn and NeNe or the Voltaggio brothers, Michael and Brian.
01:01:55Hmm.
01:01:56Who do you want?
01:01:57Maylynn and NeNe or Michael and Brian?
01:01:59Either one.
01:02:01I'm just ready right now, man.
01:02:02Congratulations.
01:02:03Honcho and the Wolf.
01:02:06Give it up for Tobias and Marcel.
01:02:08Congratulations, guys.
01:02:19Oh, man.
01:02:24Woo!
01:02:25Woo!
01:02:26Bam!
01:02:27We did it again.
01:02:28We did it again, baby.
01:02:29Oh.
01:02:30Two teams have earned their spots in the upcoming semifinals.
01:02:33Join us next time when our remaining quarterfinalists join the fray and battle for the last two spots in the final four.
01:02:40Oh, my God.
01:02:41That'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!
01:02:55There is the highest score.
01:02:56Love is a..
01:02:57You Naguolo.
01:02:58What?
01:02:59I was going to try to celebrate every year.
01:03:00This is the highest score for really, man.
01:03:01Because of the interest of in September in 2016, I'm still making a bit of admission,
01:03:02you ourselves lost everything inside the gift they've decided to wonder if you huh Sir,
01:03:03their eat and the Monsieur wish has brought down again after your cousin.
01:03:04Still alone beingnas
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