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00:00Get that money.
00:01Come on with these cards.
00:02This is so made of you.
00:05If you got the hustle, I've got the game.
00:06Let's go.
00:07Each night, I invite the country's most elite chefs
00:09to put their money and reputations on the line.
00:11This is warm from my pocket.
00:13What the hell?
00:14I need my money back.
00:15Come and get it, daddy.
00:16In my late night culinary poker game.
00:17I can't wait to see these cards.
00:19Stand back.
00:20You're a mad man.
00:21But now, the stakes are higher.
00:23I've never seen this much cash.
00:25The twists are bolder.
00:26What are you?
00:27You cannot do that.
00:28And the cards are wilder.
00:29Oh, my.
00:30This guy's instigating me.
00:32All bets are off.
00:36This is going to be fun.
00:37When it's all and nothing, put it all on the line.
00:44Tonight, I've invited three proven champions.
00:47They're all a force and have all won major food world
00:50tournaments.
00:51These chefs battle hard, and they never
00:53settle for second place.
00:54I'm betting that things are going to get heated.
00:56You may have seen this first chef compete on Chopped,
00:58Guy's Grocery Games, and Tournament of Champions.
01:00Yeah.
01:01The Bronx.
01:02Hi.
01:03Christian Pistone.
01:04Christian has a big personality and talent to match.
01:07He beat out 10 other hopefuls to win season 14 of Food
01:09Network Star.
01:10Come on, bring it in.
01:11I love you, chef.
01:11I love you too, man.
01:12So good to see you, Bubba.
01:13Yo, it's good to see you, man.
01:14Thanks for finally coming through, bro.
01:15Yeah.
01:15Dude, I love what you've been doing, babe.
01:17I appreciate it, man.
01:17I'm watching you all the time.
01:19I'm examining.
01:20I'm looking at my beard.
01:21I'm like, how can I make mine look more like Eric's?
01:23You humble me, chef.
01:24You humble me.
01:25You flatter me.
01:26I like it.
01:26Yo, Christian, do me a favor, man.
01:27Grab yourself a drink, cocktail, mocktail.
01:29Can I get you anything?
01:29You OK?
01:30You know what?
01:30Whatever you got, I got.
01:31I got you, babe.
01:32Yes, chef.
01:32You have any idea who might be coming down?
01:34No one tells me nothing anymore.
01:36Come on.
01:37She won a major competition when she was pregnant
01:39with her third child.
01:41That's trouble.
01:42Chef Kelsey Murphy.
01:44Kelsey took home $250,000 as winner of MasterChef Season 11.
01:48I am so excited to be here.
01:49I'm very excited.
01:50Chef, what have you been up to recently?
01:51Busy.
01:52Got three crazy kids that I got to manage.
01:54And you're taking some time out to wager a little money.
01:57I don't like losing my own money, so.
02:00And you are used to winning, too.
02:01I am.
02:02There's a theme I've seen you.
02:03But so is this dude.
02:04There's a theme I'm sensing right here.
02:05I can say, wait a second.
02:07Winner, winner.
02:09And potentially another one if you're sensing the theme over here.
02:12So Chef Christian and I both won different TOC battles,
02:15but this chef has won the entire competition.
02:19Chef Tiffany Faison.
02:21She's a four-time James Beard nominee for Best Chef Northeast,
02:25and she defeated Brooke Williamson to win
02:27Tournament of Champions 3.
02:28Chef, how are you?
02:29Come on.
02:30It's feeling like home around here.
02:31They really don't.
02:32Confidence already.
02:33I know.
02:33Not a lot of losses between you three,
02:35but one of you guys might be going home with potentially $15,000.
02:39How do you feel about that?
02:40I always feel good about going home with money.
02:42Have you left with money first here?
02:43Oh, yeah, yeah.
02:44Tons.
02:44Um, ooh.
02:49Chefs, make yourself comfortable.
02:53Good to see you three.
02:54Welcome, welcome.
02:55Hello.
02:56All right, chefs.
02:56The game is simple.
02:57We're playing culinary poker.
02:58We're betting cash based on the cards that you're dealt.
03:00And chefs, all you got to do is just back it up in the kitchen.
03:02Three rounds of cooking, and every hand is winner take all.
03:05So in order to see some cards, I got to see some cash.
03:08Speaking of, what would you do with $15,000?
03:10Thinking about, like, people that I love that I want to live good lives and take good care of.
03:14And it is time for you to find a wife.
03:15So I'm going to pay for your matchmaking service, baby.
03:19I love that.
03:20You know what?
03:21I'm ready to find a wife for this kid.
03:27All right, we're playing the speed hand.
03:29You only have 20 minutes to prepare your dish.
03:32That is what I do not enjoy.
03:3320 minutes?
03:34Wait, hold on a second.
03:3420 minutes is not long enough for anything.
03:36I can't even take a 20-minute shower.
03:37What's going on here?
03:39All right, chefs, the buy-in for this hand, $500.
03:42I had to take money out of my own bank account.
03:46If I went tonight, I would love to go on a vacation with my husband.
03:50It has been a hot minute.
03:52And just like that, ladies and gents, we have $1,500 in the pot.
03:55First, I want to deal the community card.
03:57It's the dish card.
04:01Hangover cure.
04:02Oh, OK.
04:03I'm thinking about breakfast that's extra rich.
04:06Like cheese, spice, a little grease.
04:09Same thing?
04:09Carby Barbie.
04:10Carby Barbie.
04:11Five drinks.
04:11Oh, yeah.
04:12Now it gets fun.
04:13We'll dish out the wild card.
04:14Ugh.
04:16It could help you, or it could be like a grenade in your pocket.
04:22My wild card is Suveen.
04:24Suveen is when you actually have to vacuum seal something and then put it in a water bath.
04:29Not suitable in 20 minutes.
04:31It's awful.
04:33So my wild card, make it fruity, sucks, frankly.
04:36I'm not really looking for fruit when I'm trying to have a hangover cure, unless it's
04:40a tomato blended up with some vaki, you know what I'm saying?
04:43A little horseradish.
04:46Must flambe.
04:47I mean, we set it all on fire last night.
04:49I'm not trying to flambe a hangover cure.
04:52$1,500 in the pot.
04:53Chef Kelsey, the action is yours.
04:54I don't want to just sit and fold just because I have a difficult card.
04:59$500.
05:00Ooh.
05:01I want to have some fun.
05:02Mmm.
05:03Strong.
05:04I'm hoping that they think $500 is a suitable bet, and then we'll work it out in the kitchen.
05:09Chef Chris, the action is yours.
05:11It's round one.
05:12I want to play, but I'm not looking to, like, blow this whole thing up.
05:15I think I'm going to call, Chef.
05:16Okay.
05:17So we have $2,500 in the pot.
05:19Now it's up to the TOC champ.
05:25I think I'm going to fold.
05:26Ooh.
05:27Jake.
05:28That was my moment.
05:29Yeah, yeah.
05:30She got me with that.
05:31Listen, I folded once in the first round, and I just regretted not getting my legs under
05:36anything.
05:37Yeah, yeah.
05:38Tiffany's calling.
05:39$3,000 is the pot.
05:40It's time to see some wild cards.
05:43Must.
05:44Sous vide.
05:4520 minutes.
05:4620 minutes.
05:47It's terrible.
05:48It's terrible.
05:49Why did you bet?
05:50I'm playing.
05:51I'll figure it out.
05:52I don't know what I'm going to do, but I'll figure it out.
05:54I do not have time for this.
05:55Oh, my gosh.
05:56No, literally, you don't.
05:57You don't.
05:58Choni, what you got?
05:59Listen, I'm going to have to take a hangover cure and make it fruity, my friend.
06:03Ooh.
06:04Wait, that's my card.
06:05Make it fruity.
06:06Oh, my girl.
06:07Chip Tiff, where we at?
06:09Speaking of, like, cards that are appropriate, must flambé.
06:13So I'm going to light him on fire.
06:15That's great.
06:16Oh, okay.
06:17She's getting off way too easy.
06:19I mean, she's a TOC champ.
06:21She's going to be just fine with flambéin.
06:23Before you guys go ahead and cook, let me tell you one more thing.
06:27We have a judge coming through to try out this food.
06:30I'll give you a couple of hints.
06:31International.
06:32Renowned.
06:33Award-winning.
06:34And they'll only be told what the dish card is.
06:37So I'll hold you accountable to the wild cards.
06:39$3,000 in the pot.
06:40Hangover cure is the dish.
06:41Three, two, one.
06:43Your time starts now.
06:44Oh, my God.
06:45I do not envy you, darling.
06:46You're terrible.
06:47I'm just, I don't know.
06:48What am I doing?
06:49I'm going to make a French toast, like a tiramisu French toast.
06:50Are you?
06:51In 20 minutes?
06:52Stop with fruit.
06:53I don't know.
06:54Oh, God.
06:55Sir, are you okay?
06:56Oh, great.
06:57Have you lost the thread?
06:58I get it in my head.
06:59Ugh.
07:00A newbie to wild card kitchen and cooking inside the Food Never Kitchens in the first round.
07:13I am getting the worst card, but I got a good idea.
07:17Breakfast burrito.
07:18Tomatillos?
07:19Oh, they're over there.
07:20You guys are already done shopping.
07:21Winners of MasterChef, Food Network stars, and Tournament of Champions are in a three-way
07:26battle.
07:27And these champs are here to win.
07:29Woo!
07:30Chef Tiffany, what do we have?
07:31We are going to make, like, a mortadella and Capacol sandwich.
07:35Mmm, yes.
07:36Christian, she's making, I mean, a gabagool sandwich, man.
07:39How do you feel about that, bro?
07:40I am offended, honestly.
07:41I will tell you.
07:42I don't really care.
07:44Fair enough.
07:45JK, I love you so much.
07:48Basically, I'm making a really fancy grilled cheesy meaty sandwich.
07:53I know it's hangover, but, like, I still want it refined.
07:56Honey, who hasn't been hungover in the Four Seasons?
07:5816 minutes and 45 seconds.
08:00No!
08:01No!
08:02No!
08:03Chef Petroni, what do you have in mind, Chef?
08:05Uh, so I'm making a little French toast.
08:07I think about those early mornings at the diner.
08:09Yeah, yeah.
08:10Sopping up all that goodness from the whole night.
08:12Where are you getting that fruity element in there?
08:13So I'm making a berry marmalade that I'm hoping to be able to stuff into the French toast.
08:18Ooh.
08:19I am being risky to go on the sweet route for a hangover cure.
08:24You gotta take risks.
08:25I got a MasterChef winner on one side.
08:28I got a TOC champ on the other.
08:30And then there's, like, little old giant meat in the middle.
08:3312 minutes, Chef.
08:34Just make sure it's fruit-forged, Chef, so I can sign off on it.
08:36But so far, so good.
08:37Chef Kelsey, hangover cure.
08:39What's your, like, go-to dish?
08:40I'm doing a breakfast burrito.
08:41Ooh.
08:42I'm a savory breakfast person, so, like, we got pork.
08:45We got chorizo.
08:46Poblano for a little green salsa.
08:49I'm also gonna make a cheese sauce.
08:51Yes, Chef.
08:52There's not only a lot of money on the line in this first round.
08:55There's a lot of pride on the line here.
08:57And I want to prove to them that watch out.
09:01This girl knows what she's doing and to be scared of me.
09:04Kelsey, that water bath seems pretty lonely.
09:07I know.
09:08I'm literally trying.
09:1020 minutes is not a lot of time to get the pork and the chorizo marinated in the sous vide machine.
09:17We're working on it.
09:18These bags are tiny.
09:19It's gonna have to sit for at least 10 minutes to really infuse that flavor.
09:2412 minutes, 20 seconds left, Chef.
09:26And then once I take it out, I still have to build the burrito.
09:29I still have to seal this freaking bag.
09:31I honestly do not know if I can do this wild card.
09:36Ugh, come on.
09:43I'm gonna have to seal this freaking bag.
09:45This is what happens when it's your first time in the kitchen.
09:48It's in.
09:49It's in? Perfect.
09:50Check.
09:51Longest wild card ever.
09:53Chefs, we're at the 10-minute mark.
09:55So, Tiff, flambe.
09:56What do you have in mind?
09:57We're about to put some bourbon in this guy.
09:59Are you ready?
10:00Ooh.
10:02There we go.
10:03There she is.
10:04Whoa, flambe.
10:05That wild card is satisfied very clearly.
10:08Got it.
10:09When you flambe, you're taking the alcohol content, essentially burning it off.
10:13It's actually not burning.
10:14You sure it's actually not burning?
10:16It's burning.
10:18Well, I'm standing.
10:19I don't know.
10:20She's on fire, honey.
10:21Are you gonna add that to a sauce?
10:22What's the base?
10:23We are gonna throw some cold brew in here and some maple syrup.
10:26Ooh.
10:27Little red-eye situation?
10:28I like it.
10:29Chef Tiffany, hangover cure.
10:30What's your meal?
10:31What do you go to?
10:32What you go to?
10:33Truthfully, there's a lot of hangovers these days.
10:34Those days are kind of over.
10:35I love where we're all going, but I don't do sweet stuff for the hangover.
10:37I can't do it.
10:38Yeah.
10:39You know me.
10:40But I love you, baby.
10:41You're gonna be good melty.
10:42Chefs, we have eight minutes left in the speed round.
10:44Now I'm gonna make tiramisu cream.
10:46Tiramisu flavors like coffee, espresso.
10:50Tiramisu has always been one of my favorite desserts.
10:52My mom, growing up, would make it on special occasions.
10:55As the years progressed, it became part of my repertoire.
10:58Oh .
11:00When I went to pour the sugar in, a little more went in
11:03than I maybe would've wanted to use.
11:05But it should be sweet.
11:07Five minutes left in the speed round.
11:09We're on a time crunch here.
11:10I run back and get the meat because I've gotta get into a pan
11:13because I need to crisp it up.
11:14I still have to cook it all the way through.
11:16I still have to build a burrito.
11:17I don't know if it's gonna get done.
11:19I wanted to cut the sandwich where you could also see the sides of it.
11:22You could really see it's just a little more elevated.
11:25I wanna run that French toast through that berry juice.
11:30Oh, I see all that fruit over there.
11:32Done. That cart is satisfied.
11:33Ninety seconds.
11:34We're getting all the meat in there,
11:35and then I throw it back into the pan
11:37because I want that texture.
11:39Put my arugula, my parsley, finish it with an egg,
11:42and then I use my flambé coffee syrup.
11:4530 seconds left in the cook.
11:47We encapsulate the whole thing in tiramisu cream.
11:50I take the burritos off of the pan.
11:52I cut them on a bias.
11:53I'm gonna drape some tomatillo salsa over one,
11:56some cheese sauce over the other.
11:58Five, four, three, two, one.
12:03That is about it.
12:04Well done, chefs.
12:05Look at these plates.
12:09Look at these plates.
12:10Look at these plates.
12:11I didn't even taste it.
12:12It was...
12:13It's delicious.
12:16Couple of things before our guest judge comes down.
12:18I need stern poker faces,
12:19which is gonna keep the blind judging honest.
12:22We don't get to describe anything to the judge,
12:24what they're gonna be tasting,
12:25and that really makes it difficult.
12:28This judge is a world-renowned restaurateur,
12:30best-selling author,
12:31eight-time James Beard Award winner.
12:34Eight.
12:35One of the most stylish judges.
12:37It's gotta be Mother Nancy.
12:38It's the one and only.
12:41This is Morgan Samuelson.
12:42The other option.
12:46What's going on?
12:47I'm already good.
12:49Justin from the Met Gallant.
12:51What's up?
12:52What's up?
12:53How are you?
12:54So iconic.
12:55Plus, he has a very global palette,
12:57so he's gonna understand flavor profiles
13:00and not be biased into just one type of cuisine.
13:03Wow, look at this.
13:04This looks amazing.
13:0520 minutes.
13:06We're on the clock.
13:07Hangover Cure is the dish.
13:09$3,000 in the pot.
13:10Grab one of those plates,
13:11and we'll get started.
13:12Why don't I just start here?
13:15This burrito.
13:16Definitely on brand on Hangover.
13:19Mm.
13:20I love the sear.
13:21Like, there's textures in this dish.
13:22Mm-hmm.
13:23The herbs here are really delicious.
13:24The acid and some of the heat.
13:25For him to love anything that I make,
13:26I will take it hands down.
13:27I think the sausage is good.
13:28It's a little bit hidden.
13:29Wanted a little bit more.
13:30I'm kicking myself,
13:31because there was more in the pan.
13:32This is good hangover food.
13:33Whenever you're ready,
13:34Chef, we'll move on to the next dish.
13:35Oh, this is very fancy.
13:36Sandwich.
13:37Someone is staying at the Four Seasons
13:38and have a hangover.
13:39This is like the elevated version.
13:40So it's not Chris.
13:41I know that.
13:42Oh!
13:43Oh!
13:44Oh!
13:45Oh!
13:46Oh!
13:47Oh!
13:48Oh!
13:49Oh!
13:50Oh!
13:51Oh!
13:52Oh!
13:53Oh!
13:54Oh!
13:55Oh!
13:56Oh!
13:57Oh!
13:58Oh!
13:59Oh!
14:00Oh!
14:01Oh!
14:02Mmm.
14:03It's going to take a fun concept like a sandwich
14:06and elevate it.
14:07It really comes down to details.
14:08And what I love here is like,
14:09it's seared to perfection.
14:11It's layered almost like lasagna style, right?
14:14Each one you can actually taste it.
14:16It's not messy once you bite into it.
14:18Perfect texture.
14:20It's what?
14:21Perfect texture.
14:22Are we flirting now?
14:23But I wish I had a little more sauce.
14:25A little more sauce.
14:26Mmm.
14:27That's not good.
14:28I didn't know hangover could be this delicious.
14:30Coming without...
14:31The best?
14:32...the headaches.
14:33Coming without...
14:34Right, yeah.
14:35...all the stuff.
14:36Look at that!
14:37Feels almost like French toad meets tiramisu.
14:41I'm going in.
14:47Mmm.
14:48It's delicious.
14:49And it's craveable.
14:50I mean, I think it's really clever,
14:51because normally I would go savory.
14:53It's a lot of sugar in this dish, right?
14:55So the fruit actually helped it.
14:56It gives a little bit acid, makes it a little bit lighter.
14:59Marcus loves the fruit.
15:00Wild card, check.
15:01I think the negative for me is that it's very sweet.
15:04So it's not as balanced as I would like.
15:06To hear Marcus calling out the sweetness of it,
15:09that's sort of the point of this.
15:10We had the craziest night.
15:12I'm treating myself to some tiramisu French toast.
15:15It's very hard to make a dessert in 20 minutes.
15:17It just is high risk, high reward.
15:20But if you win, that's really smart.
15:22So, Chef, $3,000 in the pot.
15:24Hangover cure is the dish.
15:26Wow.
15:27You guys made it very difficult to me.
15:31The dish I'm picking.
15:38$3,000 in the pot.
15:40Hangover cure is the dish.
15:42What say you?
15:43I say...
15:48I'm going with the burrito.
15:50All right.
15:52Yes, you did.
15:53Chef Kelsey.
15:54Well done, Chef Kelsey.
15:55Yes.
15:56And the sausage in 20 minutes,
15:58and the flavors you got in there.
16:00I have a sous vide.
16:01All right, Chef.
16:02Marcus, thank you so much.
16:03We'll bring you in in 30 minutes.
16:04We'll see you, Chef.
16:05See you soon.
16:06Chef Kelsey, you have $7,000.
16:08My trip is starting to get planned in my head.
16:11I'd like to add to that pile.
16:13So the next round is huge.
16:14Chef Tiffany, you have $4,000.
16:16Not too bad.
16:17Yep.
16:18Because of Marcus Samuelson going into the second round.
16:19I can definitely, like, push flavors,
16:20push spice a little bit more.
16:21Chef Christian, $4,000 to you as well, my friend.
16:24Next round is big.
16:25What do I need to do to pivot into this thing?
16:27Absolutely nothing.
16:28I'm going to keep doing what I do and cook in the heart.
16:31Chefs, welcome to the make or break hand.
16:33In this round, the ante goes just a little bit up,
16:36where we're betting $1,000.
16:38In order to see some cards, I got to see some cash.
16:41That's a lot of fuzzles.
16:42That is.
16:43Some fuzzles.
16:44All right, so chefs, this time I'm giving you two community cards.
16:48Your dish card is...
16:51Retro Reinvented.
16:53Oh!
16:54You don't seem happy.
16:55She's 12.
16:56She doesn't know what retro is.
16:57Retro to me is me sitting at home with some, like, terrible beef stroganoff TV dinner.
17:04Like, reinventing that is tough.
17:08Our ingredient card is...
17:13Oh!
17:14Chocolates.
17:15How do you guys feel about that?
17:16Tiffany?
17:17My face.
17:18You see my face?
17:19Terrible.
17:20No.
17:21You don't like this at all.
17:22Chocolate's very hard to cook with.
17:23Can I go home?
17:24All right, it's time for the game changer.
17:26I'll steal out this wild card.
17:27Oh, look at you.
17:28You have that nice smile, but then you do stuff like this.
17:31I don't know.
17:33So my wild card, one pan, is absolutely ridiculous.
17:39Exclusive use of fryer.
17:41The biggest advantage with this is that Tiffany and Christian cannot use the fryer.
17:46Retro, reinvented, chocolate, not making Erica sandwich.
17:50That is going to take time out of my cook.
17:52Chef Chris, the action is yours.
17:54So, you can bet, or you can check and pass it over to Chef Tiffany and see what she does.
17:58It's an annoying card, but like many other instances in my life, we're throwing caution to the wind and we're going for it.
18:05One, two, three, four, five, six, seven, eight, nine, ten.
18:12Okay.
18:13All right.
18:14Eleven.
18:15Oh!
18:16Thirteen, fourteen, fifteen, sixteen.
18:18Oh!
18:19Seventeen, eighteen, nineteen.
18:21Before you throw that money, oh!
18:24I don't want to hear it.
18:25I want to go.
18:26Let's go.
18:27I want to cook.
18:28You have to win this round.
18:29I'm here to win.
18:30If I lose, I don't get to cook in the third round.
18:32Now it's up to the TOC champ.
18:33I know that's Christian making a move.
18:35Christian's hungry, and I can see that Kelsey is bouncing.
18:39Retro, reinvented, chocolate with those two, not cute.
18:44So I just was like, you know what?
18:46Fold.
18:47Done.
18:48So we're folding.
18:49Chef Tiffany is out, and the action goes to you, Kelsey.
18:52You can call, or you can fold.
18:54This is Wild Card Kitchen.
18:55No one just takes money.
18:56You've got to earn it.
18:57We're going to play this out at the stations.
19:00Let's do it.
19:01I'm in.
19:02Here to watch.
19:03This is what it is.
19:04This is what it is.
19:05I'll hug the head.
19:06That is a champion spirit.
19:07I love that.
19:08Let's do it.
19:09Wow.
19:10$7,000 in that pot.
19:11Woo!
19:12Whoever wins this round has a massive advantage.
19:15Moving on to the all-in hand.
19:16Oh, my God.
19:17Chef Christian, what was your card?
19:19I can only use one pan.
19:20What in the world?
19:21Why would you do that?
19:22What are you doing?
19:24What are you doing?
19:25You can only use one pan, and you put up $2,000?
19:28I'm here to play.
19:29You are going to hate my card.
19:32My pan?
19:33Sir Christian can also not use a fryer.
19:36Oh, you got me.
19:38Yo, let's go.
19:39Come on.
19:40All right.
19:41It's brutal.
19:42Let's do it.
19:43I can do this.
19:44I would have been better if she didn't pull that card.
19:45I know.
19:46That's why I was like, oh, my God.
19:47Yeah, that's where my head was already going.
19:48So $7,000 in that pot.
19:50Retro reinvented.
19:51Chocolate is the ingredient.
19:52You guys ready?
19:53No.
19:54Because your time starts now.
19:55But we're ready.
19:56Boom.
19:57Let's do it.
20:00Lots to do.
20:02A lot of components.
20:04When I hear retro reinvented, I think of a classic dish turned on its head.
20:09Cocoa powder.
20:11Chocolate shrimp and grits.
20:13You kind of knew at the beginning this was a tough one.
20:16Retro is tough.
20:17Here's another layer.
20:18Chocolate doesn't help.
20:19Unless we are specifically making dessert, which is okay.
20:22We'll see.
20:23All right.
20:24Let's go check it out.
20:25Hey.
20:26Hi.
20:27There's no savory ingredients here.
20:29What's happening?
20:30I think I'm going to go, like, milk and cookies.
20:33Ooh.
20:34We're playing Santa Claus today.
20:35I got shoes.
20:36I love that.
20:37Santa Claus is coming to town.
20:38How are we reinventing?
20:39I'm going to do, like, a Mexican-spiced chocolate milkshake.
20:42Fancy it up a little bit.
20:43Okay.
20:44Are you using the fryer?
20:45I don't think so, but at least Christian can use it.
20:47You know what?
20:48I'm like, when you have the advantage, the exclusive advantage.
20:50I'm sorry.
20:51Wait.
20:52Hold on.
20:53There's no ice cream in this kitchen.
20:54So you have to make ice cream.
20:55I got to make ice cream.
20:56And then you have to turn it into a milkshake.
20:57That is a risk.
20:58I don't know.
20:59We'll figure it out.
21:00I've seen that ice cream machine help and hurt chefs.
21:04There's a lot of risk in this challenge if I curdle my eggs and I get scrambled egg milk.
21:10Or if I overturn the ice cream or if the ice cream doesn't set, then I'm basically serving Marcus a chocolate chip cookie, which I guarantee will not win me $7,000.
21:21Is there any extra saucepans?
21:22Yeah, you can have all at Christian's.
21:23He's not using any.
21:24He's not using any.
21:25Rude.
21:26What pan should I use?
21:27You got to understand.
21:28If I win, I win a bunch of money.
21:30And I got a five-year-old and a seven-year-old probably going to want to go to college.
21:34I'm probably going to have to pay for it.
21:36So any chance I have to turn my five into 10, you know I'm going to go for it.
21:41Like a real degenerate gambler.
21:43Chef Christian, we're going savory, chef.
21:45Oh yeah, I'm going to flip it.
21:46Turn around and reverse it.
21:47And reverse it?
21:48I'm getting double teamed over here.
21:50Added bonus, there's a little nugget over here by the name of Tiffany walking around.
21:54That's fun.
21:55That's retro.
21:56Yeah, yeah, yeah, yeah.
21:58Wicky, wicky, wicky.
22:00I'm doing a version of shrimp and grits where the actual grits is going to be kissed with the flavors of bitter chocolate.
22:08But then it's going to be juxtaposed.
22:10Oh, I like this.
22:11Again, fresh.
22:12We're using words here.
22:13These herbaceous shrimps.
22:15I'm just cooking what feels right.
22:17But there's a real possibility that Marcus can start eating this thing and be like, can we remove this chef now?
22:23Because this is a travesty.
22:24And one pot, one pan.
22:26If you're going to do it, you got to do it in something like this.
22:28I also need the time of this hot pan to sort of boost.
22:32That's the other thing you don't think about.
22:33It's not just the inconvenience of like using one pan.
22:35You didn't have to like wait for it to get hot again.
22:38Gosh, that's going slower than I hoped.
22:41Christian is a fierce competitor.
22:44So my ice cream needs to be perfect.
22:46Ten minutes left.
22:47Make or break.
22:48That went really fast.
22:49Oh, God.
22:50What's the consistency like?
22:52It's not great.
22:53It's not great.
22:54She's pickled that one.
22:55This is awful.
22:56The ice cream's a little bit over churned.
23:02It's not coming out as smooth as I would want.
23:05I taste it.
23:06It's not tasting grippy, which is good.
23:08I'm like, okay, we're just maybe really cold and something that I'm hoping the blender can help with.
23:14We're in the make or break can, $7,000 is in the pot.
23:17So the ice cream's a little bit firmer than I think Chef Kelsey wants it to be.
23:20She's going to have to figure out a way to sort of get it back to that consistency.
23:23So you started with a vanilla base.
23:24Now you're adding in some...
23:25Mexican chocolate, kind of like a really like light ganache.
23:28Delicious.
23:29Reinventing that milkshake with a little bit of Mexican flavors in there.
23:31I think this sounds absolutely delicious.
23:33But is it going to be enough?
23:35What do you think, Chef?
23:36I think reinvention is tough.
23:37It's tough.
23:38Chef Petroni.
23:39What are you going with the type of chocolate?
23:40I'm doing a cocoa powder.
23:42Ooh, okay.
23:43Bitter.
23:44You know, I've never made something like this.
23:45It's kind of crazy to think about.
23:47Here we go.
23:48This is the best version of winging it that I got.
23:51Ugh.
23:52I don't know.
23:53It looks like mole.
23:54Like right now it looks like mole.
23:55And I got a little chipotle in there sort of steeping with that, you know?
23:59I think, I don't know if it's going to taste enough with the chocolate, but maybe.
24:03I took a gamble.
24:04I don't know if it's going to work out.
24:09That is some of the most incredible, creamiest, most unique grits I think I've ever tasted
24:22in my life.
24:23You're scaring me over here, guys.
24:24You've heard the phrase, no risk, no reward.
24:27Can we do a go for it, like graphic?
24:29Like, go for it.
24:31Oh, oh.
24:32Let's talk about technique.
24:33I want to keep my shrimp warm.
24:35Reinventing the double boiler.
24:36Can I go home now?
24:37Can I win yet?
24:38Can I win yet?
24:39That's pretty fire.
24:40Two minutes left.
24:41My dish is very chocolate forward.
24:43Chocolate milkshake, chocolate chip cookies, chocolate ganache.
24:45Like I went all in on the chocolate.
24:47We have just under.
24:48One minute!
24:49I get my grits down.
24:51We have some Chipotle chilis in there, some Calabrian chilis.
24:54Oh my goodness.
24:55Look at that.
24:56Okay, cookies.
24:5730 seconds.
24:58I toss my shrimp in that fresh herb and chili mix, plate that on top of the grits.
25:03This is just so crazy, it just might work.
25:05Three.
25:06Two.
25:07That's about it, Joe.
25:08It's all done.
25:09That was unbelievable.
25:10Wow.
25:11Look at that.
25:12Look at that.
25:13Look at that.
25:14Look at that.
25:15Holy.
25:16Wow, look at this.
25:17Very different.
25:18How many judges against each other?
25:19Expect the unexpected here at Wild Card Kitchen.
25:20All bets are off.
25:21You're in trouble now.
25:22Better knuckle down and get the shutters off.
25:24Wow.
25:25Retro reinvented in chocolate is no easy feat.
25:26You two handled yourselves very well.
25:28Tiffany, what'd you think?
25:29Super happy I took the round off.
25:30$7,000 in that pot.
25:31Chef Kelsey, you have the opportunity to knock this guy out.
25:32Or Chef Christian can have a massive advantage moving on to the next round.
25:48Here he is.
25:49Big round of applause.
25:50Here he is.
25:51Here he is.
25:52Chef Marcus, welcome back.
25:53$7,000 is in the pot.
25:55What?
25:56Retro reinvented and chocolate is the ingredient.
26:01Two plates?
26:02One chef folded.
26:04Wow.
26:05What a range of dishes, right?
26:07Well, this is a version of shrimp and grits.
26:10Very original.
26:15Because of the chocolate, it demands a higher level of cooking.
26:19You know, that balance.
26:20It doesn't become a chocolatey dish, but it's like, it's there.
26:24This is that.
26:25Because it's so inventive and well done.
26:29This is better than the original.
26:31Would you believe it?
26:32Marcus loves the dish.
26:34This is really picky.
26:35I think a little bit more acid would have made this a lighter dish.
26:40It's going to be very heavy to go through all of it.
26:43Lime juice or even orange in this case, to play on the sweetness.
26:47Orange and chocolate go so well together.
26:49Christian, orange would have been so good here.
26:52Really well done.
26:53Whenever you're ready, chef, we'll move on to the next dish.
26:55Dessert again.
26:56A little bit upscale, a little bit retro, and chocolate.
27:03And very delicious.
27:05Definitely chocolate.
27:07I love the texture.
27:12The playfulness of sort of the buttery edges that are a little bit more firm, with the center being super gooey.
27:18And craveable.
27:19If you leave that out, I would go back three, four, five times.
27:22Marcus loves the dish.
27:24The cookies are perfection.
27:26Would be on any pastry menu, would be the most popular item.
27:30But what would be reinvention here, right?
27:33Mexican spice.
27:34That's the reinvented, but he's not tasting it.
27:37You're judging cards and flavor.
27:39Retro reinvented and chocolate.
27:42Drum roll.
27:43$7,000 on the line.
27:45$7,000.
27:50I'm going seafood.
27:51Oh, let's go, baby.
27:52Let's go.
27:53Chef Christian Petroni, $7,000.
27:56Almost a new classic.
27:57Who knew chocolate was needed in a shrimp and griff.
28:00Chef Marcus, we have one more round.
28:02We'll call you back in 30 minutes.
28:03Thank you so much, as always.
28:04You guys are the best.
28:05Thank you, chef.
28:06We have chef Christian Petroni with $8,000.
28:10Well done.
28:11We have chef Kelsey with $4,000.
28:14Chef Tiffany with $3,000.
28:16Kelsey won the first round.
28:17Christian won the second round.
28:18But I've never gotten fully skunked.
28:20That's not going to happen tonight.
28:21Welcome to the all-in hand.
28:24Low stack has to go all-in, which means chef Tiffany with $3,000.
28:29Make it rain with all that in here.
28:31No one likes being up against the wall.
28:33I also know that I am the best in situations like this.
28:36That makes the pot full at $9,000.
28:39You know what, guys?
28:40I'd like to up the ante, actually.
28:41Oh.
28:42Hold on a second.
28:43What is happening?
28:44Is your cat in there?
28:47What do we got in there?
28:48Have a little trophy.
28:49Oh.
28:50Wow.
28:51So Wena gets the cash plus the goat trophy.
28:54The goat.
28:55For the folks at home, this is the greatest of all time.
28:58We have three champions.
28:59Through the cash?
29:00I just want the goat.
29:01All right, Shash.
29:02Just like the previous round, we have two communal cards.
29:04A dish and an ingredient.
29:07Dish card.
29:10Luxurious lunch.
29:11Oh.
29:12Oh.
29:13Listen, that's beautiful.
29:14And the ingredient.
29:18Beans.
29:19Okay.
29:20When I think luxury, I think beans.
29:21That's the classic.
29:22The opposite.
29:24What, bro?
29:25All right, chefs.
29:26For your final hand, I'm going to give you each a card for the most dreaded deck in my arsenal.
29:31The diamond deck.
29:32Over the past couple of years, I've been sort of accumulating the best of the best and some of the worst of the worst cards that the wild card deck has to offer.
29:40Oh.
29:41Use an ingredient five ways.
29:45Five ways?
29:46I'm not a fan.
29:47So my wild card sets me up to make a big decision here, right?
29:52I can give up another $500 or none of us get salt.
29:58I've got a few minutes to think about what I'm going to do.
30:02No acid.
30:03I know how to balance flavors in a thousand different ways and I've done this my entire life.
30:07My brain is like working overtime.
30:09Since I'm feeling generous, I'm going to ask you, do you want to switch and play another card?
30:14Or do you want to keep the card that you have?
30:17Chris Petroni.
30:18No, I've already thought about this too much.
30:20I think I'm going to stay.
30:21Tiffany.
30:22Once I start thinking about something, I start chewing on the challenge of it.
30:26And so I kind of want to delve into that and play that game.
30:29I'm going to stay.
30:30You're going to stay?
30:31Yeah.
30:32Chef Kelsey.
30:33There's nothing that could be worse than having to use an ingredient five different times.
30:36I am going to switch.
30:38Ooh.
30:39You're going to switch your card.
30:40So let's see what you're turning in.
30:42Use an ingredient five ways.
30:45That's a lot.
30:46That is a lot.
30:47Okay.
30:48Take a look at your new card.
30:52Oh no.
30:53Is it worse?
30:54Let's see what we got.
30:56No cutting utensils other than the mandolin.
30:59Oh, bae.
31:00This is awful.
31:01Petroni, what's the card?
31:03What do you got, Bubba?
31:04My card is everyone loses salt, including me, or I add $500 to the pot.
31:11And since I've had some time to sit here and think about how I would make a dish with no salt in it.
31:15And the generosity of your heart and the love for the cheap people to the.
31:18I will be having everyone lose salt at the table right now.
31:21Okay.
31:22No acid, no salt combo.
31:23It's like the bad news bears of cards.
31:26Chef Tiffany.
31:27Well, it just got a lot worse because of your decision.
31:31No acid.
31:32I am so angry at you.
31:34Why did you not switch the cards?
31:35Because I had it all worked out until this came with no salt.
31:38This I can do, right?
31:41I have some workarounds in my head.
31:42These two together, not happy.
31:45Lo siento.
31:46The combination of no salt, no acid, no bueno.
31:49$9,000 in the pot.
31:50We've got luxurious lunch.
31:52We've got beans.
31:53We've got a goat.
31:54Your time starts now.
31:55Oh!
31:58You lucked out on the station and the seat.
32:00No salt.
32:01No acid.
32:03Coming in here too.
32:04Where's my caviar?
32:05Where?
32:06No!
32:07He tried to hide it!
32:08Get out of here!
32:10Get out of here!
32:11I hate you!
32:14What is going on?
32:15What?
32:16So I'm thinking of doing a fish stew.
32:18My bin is going to be real full.
32:19I need to think of something where I don't have to do a lot of chopping.
32:23Hot dogs.
32:24I am making an elevated hot dog.
32:26I know that I'm going to get saltiness from the hot dog.
32:29So I feel good.
32:30This is a very, very difficult last challenge here.
32:32But you know what?
32:33I wouldn't expect anything less for these champions.
32:36Lord love a duck.
32:38Chef Tiffany, what do we have in mind?
32:40We're doing roasted halibut with a white asparagus
32:43and white bean puree.
32:46Ooh.
32:47High end lunch, baby.
32:48Christian Petroni, remember when we were friends?
32:51Me either.
32:52I love you more than ever.
32:53The Grinch who stole saltiness.
32:56That's you, Christian.
32:57The workaround is solid.
32:58What do you have in mind?
32:59I have my halibut curing in fish sauce and shirokoji.
33:02Both with a lot of sodium.
33:03So curing the fish without actually seasoning the fish
33:06is one smart way to get around this tight, tight, tight bind
33:09that she's in.
33:10Chef Kelsey, how's that mandolin treating you?
33:13Well, I've never seen a chef just break a bulb of fennel
33:16with their bare hands.
33:17What am I supposed to do?
33:19Oh, stop it.
33:20What are we thinking about doing, chef?
33:22I'm going to do like a seafood stew, like a bouillie-based type.
33:25Ooh, I like it.
33:26It'll be less choppy and I can get a lot of umami flavors in it
33:29because I can't use salt either.
33:30How are you incorporating beans, chef?
33:31I'm going to put them in the stew.
33:33Did I make a mistake switching my card?
33:35Like this is turning out to be a really rough challenge.
33:40That's like tearing a phone book just right in half.
33:44How are we doing, friends?
33:46Um, we're figuring it out.
33:51Oh!
33:52My oil bottle exploded.
33:57Oh!
33:58You're good.
33:59No worries.
34:00Keep going.
34:01Fine.
34:02Just my oil bottle exploded.
34:04We have a little bit of a explosion.
34:07Honestly, this might be one of the toughest competition cooks
34:10I've ever had to do.
34:11And if I lose, only leaves me with $1,000.
34:15That's not enough for a vacation.
34:18All of a sudden, things got real very quickly.
34:22I'm having a real hard time right now.
34:24Chefs, we have 19 minutes and 45 seconds.
34:27We're making a luxurious lunch.
34:29We've got beans.
34:30$9,000 in the pot.
34:31Chef, Petroni.
34:32Wait.
34:33What do you got in mind, boy?
34:34Uh, I'm making a hot dog.
34:35One of those over the top ones.
34:36Like I make a hot dog.
34:37Yeah.
34:38Make a hot dog, but like Michelin star.
34:40Yeah.
34:41The dog, it's hot.
34:42I can't hear you say hot dog one more time.
34:44Hot dog.
34:45Hot dog.
34:46Yeah, luxurious hot dog.
34:47I'm assuming that we're using the beans as a chili.
34:49Yeah, yeah.
34:50I'm going to make this like bacon-y, like chili kind of beans thing.
34:53Chef Tiffany, where are we right now?
34:55White bean, pickled cauliflower puree.
34:58High-end lunch, baby.
34:59Ooh.
35:00My third time playing Wild Card Kitchen.
35:01I've never gotten fully skunked.
35:03So, I don't plan on it.
35:05So, here's some workarounds from Chef Tiffany.
35:08Using the green apples.
35:10They're not acidic, but they are tart, right?
35:13Really smart move.
35:14Ah.
35:15Cold brews for the gang.
35:16Cheers, guys.
35:17Enough with you.
35:18I don't need you.
35:19Look at that, ladies and gentlemen.
35:22She has no knife, but she has no problem going through that lobster
35:26like it's a piece of cake.
35:28Oh, my goodness.
35:29I'm a little embarrassed of the things that I'm doing,
35:31but my husband and I need that vacation.
35:33I'm going to have to literally rip the fish.
35:35Just do it.
35:36Rip it.
35:37This is so ridiculous, guys.
35:39I am fisting cod.
35:41Luxurious, right?
35:42Yo, fisting cod is crazy.
35:44Ten minutes left, guys.
35:45How are you working around no salt, Chef Christian?
35:47Bacon and pecorino cheese.
35:49Okay.
35:50That's how I normally get through my day-to-day life.
35:53What's the technique with the hot dog right now, Chef?
35:54I'm going to grill it,
35:55so I figure I'll score it a little bit.
35:57Ah.
35:58Scoring the hot dog.
35:59Once it starts to cook and grill,
36:00it's going to actually expand.
36:01Adding a little bit more surface area to the hot dog,
36:04that's a really smart move.
36:05Two minutes left.
36:06This is your official two-minute warning.
36:07First thing I want to get down is my seafood stew.
36:09Then I'm going to top it with my beautiful scallops
36:12because those are still round and they're seared great
36:15and they're going to look very pretty on the top of the dish.
36:19I need something that I can rest this hot dog up against.
36:22I got this big block of pecorino cheese.
36:25This is a sexy, high-end, luxurious version of a lunch hot dog.
36:30Thirty seconds.
36:31White asparagus is done cooking.
36:33I get my halibut down.
36:34I have the white bean puree on the bottom.
36:37If I win the money, I'm giving to the Trans Emergency Fund.
36:40Also, I actually mean this.
36:41It's time for Eric to find a queen.
36:43I'm going to find you.
36:44Five, four, three, two, and one.
36:49That is about it, chefs.
36:50Well done.
36:51I'm out of breath.
36:52Oh, God.
36:53That was a big challenge.
36:56I don't know if changing my card was the best option.
36:59Sometimes I think when you have, like, really incredible restraint on you, like no salt, no acid, I feel generally better going into judging because I'm like, well, at least I overcame these hurdles.
37:09Am I a little concerned that I made a hot dog?
37:12Sure.
37:13But also, this is what my heart told me to do.
37:16Mate, listen, if I lose, my kids don't go to college.
37:18I'm going to blame these two here today.
37:20That's what's on the line for me.
37:23For the very last time, chefs, one more time, poker faces are very important.
37:28Chef Marcus Samuelson.
37:30My God.
37:32Chef Marcus, let me go ahead and just lay out the stakes here.
37:35We have $9,000 in the pot.
37:37We also have a goat trophy.
37:39I love that.
37:40Luxurious lunch is the dish and beans.
37:44Mmm.
37:45I'm going to start over here.
37:47I just love the style of this, right?
37:49Like super high-end ballpark.
37:52Wow.
37:58Mmm.
38:00Wow.
38:02This is delicious.
38:04This is really good.
38:06I just love the arrogance of this.
38:09I just love like the cockiness.
38:11The audacity.
38:13Audacity is a good word, yeah.
38:15The sauce and the truffle up against the beans.
38:20That's an incredible bite.
38:21Marcus did love my gameplay.
38:24A luxurious lunch.
38:26Respectfully, I think I have the best gameplay here.
38:29I am confused with the cheese, though, because the cheese has so much salt in it.
38:33Right?
38:34So it does take over a little bit.
38:36No.
38:37No.
38:38No.
38:39No.
38:40That's not what that is meant for.
38:41This, for me, is brilliant.
38:44I could have done with just a little bit of that.
38:48And then we're going into fine dining.
38:51Look at that.
38:52This is stunning.
38:55So the beans is pureed.
39:06The fish is beautiful.
39:11Look at the sear on this fish.
39:12It's like perfection.
39:14It is kind of a big difference between eating a chunk of cheese and then going into, like,
39:18a beurre blanc with white asparagus and caviar.
39:21The concept of luxurious is here.
39:24And the caviar gives you that saltiness, beautiful, balanced, delicious dish.
39:29So the thing that I'm afraid of, the acid and salt balance, I'm okay.
39:36Maybe on the negative side, I would like to see a little bit less asparagus and more on the beans.
39:43Asparagus, they're delicious.
39:45They do take a bigger role on the plate than the beans.
39:48I know.
39:49I was really trying to, like, divert from the canned bean flavor.
39:54All right.
39:55Let's get dirty.
39:57I love it.
39:58All right.
39:59Let's get dirty.
40:00Like, that's a good sign.
40:01I'm feeling very confident about this.
40:04I gravitate always towards a dish like this.
40:06This has chunks of beautiful scallops in it.
40:09The seared scallop with the bean ragu, that's a really delicious bite.
40:18I like the shrimp, the scallop, the cook on the seafood is great, but the salt balance on the dish is off a little bit.
40:26He obviously is getting something in his mouth that is not tasting right.
40:30This is tough.
40:31Maybe because it needs to be cooked a little bit longer, but it looks delicious.
40:38There are bites in here that are delicious.
40:40It's just a little bit unbalanced.
40:41That's it.
40:42$9,000 in the pot.
40:45We have a trophy.
40:46We have three champions.
40:48We have one winner.
40:49What do you think?
40:51So, these dishes are so different.
41:00All right.
41:01So, the winner for me is a seared fish with caviar and asparagus.
41:14Good job.
41:15Whoa, whoa, whoa.
41:16What's going on here?
41:18All right.
41:19Chef Tiffany Faison.
41:21How much?
41:22$9,000.
41:23Or I would have gone with nothing.
41:25Or nothing.
41:26So, it was do or die.
41:27You played a thing.
41:28Yeah.
41:29So, the money goes as follows.
41:31Chef Kelsey, $1,000 to you, Chef.
41:33Chef Christian, you had $5,000, so that means Chef Tiffany has $9,000.
41:38And the winner, not only the $9,000, but also the champion's goat right there.
41:46All in.
41:47That's how we do it.
41:48All in.
41:49All the cash in the middle.
41:50Let's go.
41:51We're all coming.
41:52I'll bring this guy.
41:53Take your money.
41:54Take your time.
41:57Hold on.
41:58She's being driven.
41:59She's all right.
42:00She's all right.
42:01She's good.
42:02Hold on.
42:03Wait for me.
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