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00:00This is Myrtle Beach, South Carolina.
00:1060 miles of beautiful sunny beaches, attractions, and more than 2,000 restaurants.
00:16With amazing culinary options, the beach has become a true foodie destination.
00:21I'm Mason Zeglin, and I'm passionate about great food, southern hospitality, and healthy competition.
00:26And I'm here to set up a chef swap challenge.
00:30Each week, we're going to take two chefs and swap them into each other's kitchens.
00:34Our chefs will have no idea where they're going or what they'll cook.
00:38They can grab one ingredient from their own kitchen, but they only get 60 minutes to cook up a masterpiece.
00:44Myrtle Beach culinary experts Dylan Foster and Johanna Wilson-Jones will help me determine who takes home the chef swap night.
00:52It's time for chef swap.
00:55This is chef swap at the beach.
00:57Family is everything.
01:00And today, we're taking two very confident chefs and swapping them into two very special family restaurants.
01:06We're a family here.
01:07I helped open this restaurant from day one.
01:10If you're a part of a family, you feel like it.
01:12The food comes out like that.
01:13When I was growing up, my dad did most of the cooking.
01:15He loved to be on the grill in the summer of my senior year of high school.
01:20I ended up going to a summer camp for a culinary school, and I kind of fell in love with the aspect of being in a kitchen.
01:27And then I moved to Myrtle Beach.
01:28I got my first job as a fry cook, and I worked 80-hour weeks.
01:31That's kind of where it started.
01:32I love showing my dad recipes and cooking with him and my mom.
01:37I'm cooking for their anniversary, actually, in a few weeks.
01:40Now, my mom, she's probably going to be a little biased and tell me that she likes it no matter what.
01:44But I want them to have one of the best meals of their life.
01:47I really want them to enjoy the food and feel what I feel when I cook for them.
01:52I grew up in this restaurant.
01:54I think I was, like, two years old when they first opened it up.
01:58It was my mom, my dad, my grandpa was working here, my uncles and aunts.
02:02One of my first memories that I have would have a mariachi band that I would go behind them.
02:07I had this little guitar, and I'd get tips.
02:10And the first time I stepped behind in the kitchen, I was 13 years old.
02:13So I realized, you know, when you put in a good day's work, when you put in your all, you can make a difference for people.
02:19This is where I met my wife, and, you know, now we have our beautiful little boy.
02:23He's on the way.
02:24I know that my little boy's going to remember.
02:27Hopefully, he'll have plenty of great memories of us cooking together, and hopefully he'll know that I love him very, very much.
02:35Like, with everything I have in my heart, that's all I want him to remember.
02:42Today, Fiesta Mexicana swaps with Nona's.
02:45Let's surprise our chefs.
02:46Chef John!
02:47Hey, Mason, how you doing, man?
02:48Hey, Chef Gage.
02:50How you doing, Mason?
02:50How's it going, man?
02:51Where are we heading?
02:53Is it that time?
02:54Oh, wait.
02:55Not yet.
02:56In this envelope, I have where you're going to cook, what you're going to cook, and who you're going to be swapping with.
03:01But before I give you this envelope, we're going to let you take one ingredient from your kitchen.
03:05One thing.
03:06Yep.
03:07Um...
03:07House-grown Calabrian chilis from Italy.
03:10Oh!
03:11Yeah, we like some spice here in this kitchen, and I think it'll work well with a lot of dishes that I can prepare.
03:16I think I'm going to go with our Alfa store.
03:18Yeah, yeah.
03:19Alfa store meat with pineapple.
03:20It's a beautiful, beautiful Mexican creation.
03:23Why don't you open this up?
03:24What do we have here?
03:26Chef Gabriel Hernandez from Fiesta Mexicana.
03:29Nona's taste of Italy.
03:31Yeah.
03:32I'm going to be switching with Chef Jonathan Glass, and I'm going to be making a lunch plate special.
03:36There's a lot of diversity there that can be had.
03:39I think we got the man for the job.
03:40Just one more thing.
03:41This chef swap starts right now.
03:43Let's go.
03:45These two chefs have so much in common.
03:47I can't wait to see how they bring their passion for food and family-style cooking to this challenge.
03:52While they both know their way around their own kitchens, today they'll get a little help around this one.
03:56Hey, Chef.
03:56Hey, Chef.
03:57How are you?
03:57How's it going?
03:58I've been here so many times.
03:59I can't wait to come cook for you guys.
04:00Welcome.
04:01Welcome.
04:06Hello.
04:08This is our kitchen.
04:09Okay.
04:10So we have our fryer.
04:11We have our oven, our steam table.
04:14This is Pedro, Alex.
04:15Hey, Chef.
04:16Hey.
04:16Come on back.
04:17I'm in the kitchen.
04:18All right.
04:18Hey, Chef.
04:19Hey, how are you doing?
04:20How are you doing?
04:20Dominic, how are you?
04:21Good, Gabe.
04:22Nice to meet you.
04:22How are you?
04:23I'll give you a quick little tour.
04:24All right.
04:25This is our walk-in cooler coming in.
04:28So proteins, vegetables.
04:30Okay.
04:30Everything is ready for you to...
04:32Awesome.
04:32I can't wait to get it started here.
04:33All right.
04:34Amazing.
04:35We have one of our prep stations, all the ingredients for dinner.
04:38Six burner with stove.
04:40We got a grill.
04:41We have our pans.
04:42Hey, I'm Papa.
04:43Welcome.
04:44You know, whatever you need.
04:45Today, you're my son in this kitchen, so...
04:48Hopefully, I cook as good as your son.
04:49Ah, well, you will.
04:50You'll see.
04:51This is my pride and joy right here.
04:54This is your baby.
04:54Brick-layered oven all the way around.
04:56Brick stone.
04:57All right.
04:57Up, down.
04:58I can fit 16 pizzas at once in here.
05:01Wow.
05:02Oh, well, thank you for the tour.
05:03Absolutely.
05:03Good luck today.
05:04I'm going to be your shoe chef.
05:05If you need anything, you let me know.
05:07Thank you, Dominic.
05:08Good luck.
05:09All right.
05:10Chef John, you excited?
05:11Hey, Mason, man.
05:12I'm so excited today.
05:13Yeah?
05:13I got these Calabrian chilis.
05:14I know they can be a little spicy.
05:16They definitely have some heat behind them, so that's something I'm going to have to watch
05:19for, but we like a little heat over there at Dona's, so I'm not afraid to bring
05:23a little bit here.
05:24All right, chef.
05:25I just noticed this.
05:26What is this?
05:26So this is going to be the ingredient I'm using today.
05:29You want to give this a good smell.
05:31This is a recipe that comes from my grandpa.
05:34He was a taquero in Mexico.
05:36My dad brought it into the restaurant, improved upon it.
05:39And I can just tell just from the smell alone, like, there's a lot of love that goes into
05:42this.
05:43Oh, yeah.
05:44All right.
05:4460 minutes on the clock, and let's go.
05:47Okay.
05:48Papa.
05:49Chicken.
05:50You got raw chicken?
05:51Raw chicken?
05:51Yes.
05:52How much did you eat?
05:53I just need four pieces.
05:55The first thing these chefs need to do is get organized and find some great ingredients
05:58to make a killer dish.
06:00Let's do this, y'all.
06:01Let's have some fun.
06:04You got it.
06:04Make sure you put it in the flour.
06:05Now it's going to stick on you, yep.
06:08You can put it right in here.
06:09Give it a bath.
06:10Right in the flour.
06:10Yep.
06:11Put it once and flip it right over.
06:12There you go.
06:13All right.
06:13Papa, do you have red onions?
06:15Perfect.
06:16You have bowls?
06:17Yeah.
06:17Several bowls.
06:18Let me get that for you.
06:19Do you have chili powder or chipotle paste?
06:21Is that all back there?
06:22Yes, all of it in here.
06:23Chef, so what are you going to be making?
06:24What are we doing?
06:25A little Alpastor pizza.
06:27Looks like you made a couple pizzas before.
06:29You know what you were doing there.
06:31So, Gabriel, how long have you guys had this place?
06:33And this one we opened in 1999.
06:3699?
06:37Yes.
06:37That's a long time.
06:38Yep.
06:38We've been growing with it years, being part of the community.
06:41This one we're going to marinate the chicken?
06:42Yep.
06:42And then let's do that.
06:43And then just that half is fine, too.
06:45This one.
06:46Smoky flavor.
06:47Yeah, I like the paprika.
06:49Paprika.
06:49Paprika gives it a little bit of flavor.
06:51And these adobo chilies.
06:53That's pretty cool.
06:54I like it.
06:54Now, one thing I wanted to see was the sauce you guys had.
06:58Sure.
06:59I want to see what I'm working with here.
07:01Oh, yeah.
07:05You guys are doing it right here, man.
07:09Time is passing quickly, and both chefs need to hone in on what they're going to cook.
07:13A little bit of butter, like a tablespoon or two.
07:15You're toasting the rice.
07:17Just a little bit to try to bring the flavor out.
07:18The flavor out.
07:19Okay.
07:19Let's see if we can get this going here.
07:25Come on, man.
07:26You're killing me.
07:27You're right.
07:27You're getting a little thin in the middle, but you're getting there.
07:29That's okay.
07:30You got to get it under the edges so you can make it a little less thin in the middle.
07:33All right.
07:35You tossed it, all right.
07:36But once you get in the middle, it's going to have a soft spot, and it's going to rip on
07:40you in the oven.
07:41All right, man.
07:42And you do both sides.
07:44Over at Nona's, we're a family restaurant, too.
07:46Oh.
07:46And me and Dom are kind of like father and son in the kitchen, so now I get to come over
07:50here and do it with you.
07:51Oh, damn it.
07:52You get to be my son for today, though.
07:54I learned something from you as well, I'm sure, by the end of the day.
07:57Well, Nona's, we are a family-owned Italian restaurant, and I've been here since day one.
08:02Nona is the grandmother, and she is one of the hearts and souls of this restaurant.
08:07That's why most of the time I'm here at 5.30, 6 in the morning till 2 and do all the prep.
08:13Dom and Lisa are the owners.
08:15They even have a 10-year-old son that comes in here and will act like he's 20.
08:20We have a few specialty items.
08:22One of them is a cartuchio McCree.
08:23Basically a seafood pasta that we serve with a pizza dough over the top of it.
08:28It gets cut open.
08:29You have a fantastic aroma.
08:31My personal favorite is a chicken Sicilian.
08:33It's a sauce I kind of came up with.
08:35It's a sun-dried tomato, an herb with roasted peppers.
08:38We have people that come and just ask for it, even if we don't have it on the menu.
08:42And then we also have a chicken Milanese with a nice, fresh arugula salad, balsamic drizzle on the top,
08:49and it's something that can almost please anybody.
08:52And this is going to be the star of the dish right here.
08:55It's the dream maker right there.
08:56Oh, yeah.
08:57I don't know if you've ever had our Al Pastor tacos, but they will change your world.
09:01I don't think there's anything on that menu I haven't had.
09:03Yeah?
09:05When you know you have something that's delicious and that has a history, the way a lot of the dishes do at Fiesta,
09:11you can't help it to feel almost a little piece of magic every single time you cook.
09:16So some of the specialties that we have, apart from those beautiful tacos Al Pastor,
09:20are actually our enmoladas, which are some enchiladas that we smother in a mole sauce.
09:25We garnish it with some fresh red onion slices, some sour cream, and some avocado, and it's just honestly so good.
09:34Every good Mexican restaurant has fajitas, but not the way we do them.
09:38We do, like, normal steak fajitas with chorizo, with some flash-fried potatoes, with some cheese on top.
09:45And that's another one of my favorite dishes here.
09:47This is what we use for our piña rellena, so you may be able to use this.
09:51Improvise a little bit.
09:53A couple of those, that's awesome.
09:54All right.
09:56It's okay if I chop it?
09:57Yeah, that's fine.
09:57Okay, so I can go.
09:58I was just trying to add a little sweetness to cut the heat of this.
10:00Okay.
10:01And of course, you know, Al Pastor always has a little bit of pineapple in it.
10:05Everything looks delicious, except pineapples on a pizza is a no-go with me.
10:09You're gonna have to trust me on this one.
10:11All right, so...
10:12Good thing with Nidalee, you might not have made it out of his kitchen alive.
10:19So it's gonna be a roasted pineapple house.
10:23Oh, yeah.
10:27I'm starting to notice a lot of similarities between these two chefs.
10:31Without knowing it, John and Gabe are gravitating to a lot of the same ingredients and even some
10:35of the same cooking techniques.
10:37Chef, I can see you got some things coming together.
10:39Yeah, man.
10:40It's a trick to a good Mexican salsa is fire roasting your veggies here.
10:44Yeah?
10:44You got these tomatoes.
10:45You see that beautiful char we're getting?
10:46Yeah, man, I love that char you got going there.
10:48Yeah, man, that's what's gonna make the difference on this pizza right here.
10:51I'm a sucker for some smoke.
10:52I mean, that just makes the flavor really pop.
10:55Oh, yeah.
10:56Independently, they both decided to ramp up the flavor and put their veggies right in the fire.
11:01Wow.
11:02That's a neat trick.
11:03Well, you can do it with a torch or something like that if you have one.
11:06The small peppers, I'm gonna have to figure, I might just have to hold them.
11:09They're spicy, so only like two or three.
11:12Oh, you can hear it.
11:14Yeah.
11:1535 minutes left, Chef.
11:1835 minutes left.
11:1935 minutes, all right.
11:20Hey.
11:21Got to kick it up a notch a little bit.
11:23All right, let's take our al pastor.
11:25So we're gonna add a little piece of cheese in here.
11:31Now, Chef Dominic, how do you all usually fry your arancini here?
11:33Do you guys do Italian bread crumbs?
11:35Yup.
11:36Yup.
11:37With time halfway gone, I'm gonna send in my fellow judges, Dylan and Johanna, to check
11:41on our chefs.
11:42We'll get you some eggs.
11:43Yes.
11:44Hey, hey, what's up?
11:45You got me here, you know that means the time is halfway elapsed.
11:48Question is, are you halfway finished?
11:50Oh, yeah, man.
11:51Pizzas are going good.
11:52We're gonna be making some arancini here with the al pastor that I have left over.
11:56This is your family recipe?
11:58Yes, this is a recipe passed down through my grandpa to my dad.
12:02My dad made some improvements.
12:03Hopefully, in a couple years, I'll be making my improvements to it.
12:07And I have a little son on the way, so he'll be making his improvements.
12:10Congratulations.
12:11You're throwing it on pizza.
12:12It sounds like you're already making some improvements and changes to it.
12:14Oh, yeah, man.
12:15A little fusion there.
12:16Yeah, man, I think you guys are really gonna like this.
12:19We're putting in these beautiful Calabria chili peppers grown by Dominic to give it a little
12:23bit of Latin spice.
12:24He grew these.
12:25Yeah.
12:26Whoa.
12:27He grew these himself.
12:28Give it a taste.
12:29Are they spicy?
12:30It's not too bad.
12:31It's not too bad.
12:32But then again, I'm half Mexican, half Ecuadorian.
12:33Whoa, there's some fire there.
12:34Not so bad for some people, but everybody.
12:36All right, Chef.
12:37It's halftime.
12:38What are you cooking?
12:39Right now, I've got my rice here.
12:40Fuscilacho lime rice.
12:41I've got the dolo chicken that I'm gonna hold here for you guys.
12:44I've also got a shareable appetizer that I'm gonna try to bring you guys.
12:46Oh, shareable.
12:47I love shareables.
12:48It's a corn salsa.
12:49The part of the big thing for me was bringing the Calabria chili, which is my item, in our
12:53restaurant.
12:54We have that family that we have there.
12:55We grow that at our restaurant.
12:57Now, can I taste something?
12:58Whatever you would like to taste.
12:59I'm excited.
13:00There's corn salsa here.
13:01That's what I'm working on.
13:02It's not completely done.
13:03It's the corn salsa.
13:05A little bit more salt.
13:08The heat is there.
13:09Yes, very good.
13:10All right.
13:11Michelle, rock it out.
13:13You're doing great.
13:14I can't wait to taste what you're gonna make.
13:17So, egg, flour, breadcrumbs, I do it twice.
13:20If I do it, then no, no way.
13:22Chefs Gabe and John are combining Mexican and Italian cooking traditions.
13:26But will they figure out the best blend before time runs out?
13:29Let's do this one one more time.
13:30I'm sorry.
13:31My mind's everywhere, man.
13:32I'm on a time crunch.
13:34Chef, you want this more blended than this, or?
13:37I might need to cook it down.
13:39We can cook it down.
13:40Oh, because it's watery.
13:41So, I might need to cook it down and get it a little more.
13:46One of the keys to both these restaurants' success is using local ingredients.
13:50Oh, yeah.
13:51Look at these.
13:52And in this case, very local.
13:54All right.
13:55I think that's all I need for the four pizzas.
13:58Some fresh basil right here.
14:00All right, Chef, how's it going?
14:03It's heating up in here.
14:04Yeah, it is heating up in here.
14:06It looks like you're going to be firing on all cylinders when it comes down to flavor.
14:09The ranchero, I'm having to cook down.
14:11I'm worried about the heat a little bit, but, you know, I know you guys like a little spice, too.
14:14I mean, don't be afraid to cool us back down.
14:16A little bit of flavored sour cream or something that we can kind of, like, cool our palate back down with.
14:21Break this up into quarters and roast the insides, too.
14:2415 minutes left.
14:26All right, we're cutting it close.
14:28Depending on how long these take, that could be the difference right there.
14:31That's the thing about fire roasting, man.
14:33You don't get to pick when it's done.
14:35Come on, come on.
14:36This sauce is a little spicy, so that's why I want to do the crema.
14:39Yeah, yeah, I got the orange, so let's squeeze some of that in here.
14:42What do you got?
14:49It's too much like sour cream.
14:50Add your little cilantro in there.
14:52That's good.
14:53That will give them a little color.
14:55You can use a little bit of chili powder.
14:56It will give them a little nice flavor.
14:57Yeah, it won't be bad.
14:58It won't give it a flavor and color.
15:04It's a little better as well.
15:05Mm-hmm.
15:06You guys got it?
15:07It's good.
15:08Oh, yeah, that there is the stuff.
15:14We're getting good here.
15:15Another two minutes.
15:16These are done.
15:17If we can get them out, I'm going to cover them in the sauce.
15:19Chef!
15:20It smells good in here.
15:21It looks amazing.
15:22You just have a couple minutes left.
15:24I think we're going to make it on the last second, to be honest, man.
15:30No, it's falling apart.
15:31I'm just trying to get the rice to stay together.
15:34Might be too much weight for that.
15:36All right, Chef, five minutes left, man.
15:38Awesome.
15:38Thank you, Chef.
15:39How you feeling?
15:39It's a little bit tricky trying to keep everything balanced.
15:42We're golden.
15:44Do we have to cut those pizzas, Chef, or?
15:46Oh, yeah.
15:47Man, look at that.
15:48Doesn't that look so good?
15:51I should have made one for myself.
15:53Anytime.
15:54You're welcome anytime in my kitchen.
15:56Oh, thank you, Dominic.
15:57Likewise.
15:58That looks good.
15:59Great job.
16:00Done.
16:01Thanks, Papa.
16:02Hey, you're welcome.
16:03Anytime.
16:04Mi casa es tu casa.
16:05You know that, right?
16:06While Chef John is finishing with a minute to spare, Chef Gabe is taking it right down to
16:10the wire.
16:11You were right.
16:12You were cutting it close, but I think we got it.
16:13We're done.
16:14I think he's good.
16:15How we doing?
16:16Finito.
16:17Good job, man.
16:18Good job.
16:19Thank you, Dominic.
16:20Thank you for all your help, man.
16:21Absolutely.
16:22I know Chef John has prepared something really special for us, so let's get in here.
16:23All right.
16:25I mean, the citrus just comes through on every level.
16:27Mm-hmm.
16:28You've got orange in the chicken.
16:29You've got lime in the rice.
16:30You've got the vinegar and the pickled onion.
16:32That Calabria pepper is great.
16:34Nona grew that, and I love the fact that that heritage is on this cliff.
16:39This corn sauce, is this something that Fiesta Mexicana puts on all over the tables,
16:42or is this something that Chef John did above and beyond our lunch plate challenge?
16:46I mean, this was just extra credit, you know?
16:49It's a nice, shareable little appetizer.
16:51Well, if this is extra credit, that's a passing grade in my book.
16:54Yes, exactly.
16:55I just feel like I'm the third wheel on these fist bumps, you know?
16:59You are.
17:00You know?
17:01Let's taste.
17:04Yes, let's do it.
17:05Going pie first?
17:07Yeah, I'm going pie first.
17:09Mm.
17:12That spice is something I've never had in an arancini, so that is great.
17:16This food tells me a story, and I love the fact that I can taste his heritage on the plate.
17:22He took it back to his roots.
17:24I mean, most of us learn at the feet from our grandparents and parents,
17:28so that resonated with me because my parents and grandparents are gone,
17:31so this made me emotional.
17:32Yeah.
17:33You have food, and you put the passion in the recipe,
17:35and it speaks to who you are and what you learn from your forebears.
17:39That means a lot.
17:40It does.
17:41It does.
17:42I mean, look at the three of us right now,
17:43getting so passionate about his passion.
17:45Exactly.
17:46Yes.
17:47In an hour.
17:48He spoke to our hearts.
17:49Look at us.
17:50And nobody else has done this before.
17:51He spoke to us just our hearts.
17:52Man.
17:53Yes, this is phenomenal.
17:54And we got the easy job.
17:55All we had to do was eat it.
17:56Eat it, right?
17:57So I would eat some more of it.
17:58Cheers, guys, to good food.
17:59Yes, yes.
18:00With pizza.
18:01Pizza cheers.
18:02Pizza cheers.
18:03Cheers.
18:04Chef James.
18:06Hey.
18:07How you feeling?
18:08Woo.
18:09That was some hard work, man, but I'm feeling pretty confident.
18:12I can just tell how passionate you were about the ingredients you were using and like finding
18:17those connections between these two places.
18:19Well, I mean, I grew up in the restaurant, so I mean, this is my whole life.
18:23Who knows?
18:24Maybe it'll go for another generation.
18:25Yeah.
18:26I mean, we certainly hope so, man.
18:28Chef John, how do you feel about today?
18:30I'm overall really happy with it.
18:31It was a great environment, and cooking with Papa back there in the kitchen made me really
18:35feel at home.
18:36Got rid of those nerves a little bit.
18:37Judging these two dishes was extremely hard.
18:40We're super excited to see you at the knife ceremony.
18:42I can't wait to get there, and when we finally get to...
18:46Hey!
18:47How's it going, Chef?
18:49What's going on here?
18:50How you doing, man?
18:51Papa.
18:52How you doing, Mason?
18:53This is for you.
18:54Okay.
18:55A nice little tradition we do in Mexico in the spirit of good competition.
18:59Salud, salud.
19:00Salud.
19:01Salud, dude.
19:05I want both of these chefs to win, but only one can take home the chef swap knife.
19:09Thank you so much for inviting us into your family restaurants.
19:12Yeah, it was really cool.
19:13Your dad being my sous chef really made me feel like I was part of the family, and I was
19:18literally his son for the day.
19:19Likewise, you know, working with Chef Dominic, it was a great experience.
19:22I really got a taste of that famous Italian hospitality.
19:26It's been really great watching these two families come together.
19:30Chef Gabe, you really brought inspiration beyond your years with that intergenerational
19:34flavors from your al pastor pork, and then throwing it onto the pizza was a crazy choice,
19:39but it worked so well.
19:41It was a great work.
19:43Chef John, I was absolutely blown away by your dish, because when I took one bite of
19:49that adobe chicken, that perfectly cooked rice, that crema, it tasted like home.
19:55Because I tasted it, it reminded me of my momma, and my momma's no longer here, but I thank
19:59you for that memory.
20:00Well, they say love is an important ingredient.
20:02Yes.
20:03So thank you so much.
20:04Yes, sir.
20:06Chefs, both of these cooks were phenomenal.
20:08The scores were so close.
20:11I want you both to be extremely proud of what you've done here today.
20:15Chef John, Chef Gabe, the chef's swap knife goes to...
20:24Chef Gabe's creative use of his family's al pastor on a pizza set him apart.
20:49He nailed the combination of flavors, textures, and cultures.
20:52We thought this would be a Mexico versus Italy challenge, but it wound up being a celebration
20:57of two amazing families.
20:59I'm Mason Zeglin.
21:00Join me next time as we put two more amazing Myrtle Beach chefs to the test on Chef Swap at
21:05the Beach.
21:06For more on the chefs and restaurants featured on today's episode, visit ChefSwap.com.
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