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00:00Get that money.
00:01Come on with these cards.
00:02This is so mean of you.
00:04If 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?
00:26You cannot do that.
00:28And the cards are wilder.
00:29Oh, my.
00:30This guy's instigating me.
00:32Oh.
00:33Betts.
00:34I hope we're all still friends.
00:35Are off.
00:36This is going to be fun.
00:37When it's all and nothing, put it all on the line.
00:41Tonight, I have three chefs who love to walk on the wild side.
00:45These guys are absolute rebels.
00:47So I'm breaking my own rules and shaking up the game.
00:51Things are about to get wild.
00:54Yo, this first chef has never been here in this kitchen.
00:57But his nickname is the wild card.
00:59So you just might feel at home.
01:01Good sir.
01:03Justin is a Michelin-rated chef who has combined his in-depth food knowledge and cutting-edge
01:07cooking methods to win more than $150,000.
01:10He's been on Guys Grocery Games, and Chef Justin won season eight of Food Network Star.
01:14I've been given the nickname the wild card.
01:16Sometimes I like to get a little out there.
01:18Might pull a weird technique, a weird ingredient.
01:21So this game feels like it was made for me.
01:24Well, what's going on behind you?
01:25Well, you know, urban angling is a thing, and the carp fishing scene in Central Park is out of control.
01:31This is, I'm assuming, here to catch all this money.
01:34That's why I got a big net.
01:36Always dapper, as usual.
01:37Thank you very much.
01:38I know you've never been here before, but grab yourself a drink, and we'll bring in the other chefs.
01:43The next chef competed recently on Cutthroat Kitchen and Tournament of Champions.
01:47And she's known as the Tucson Salsa Queen.
01:49Oh, no.
01:50She is a rebel.
01:51Maria, Maria.
01:54Maria is bringing the heat.
01:55She's a two-time James Beard semi-finalist for Best Chef Southwest, who's been here before.
01:59Wow.
02:01Who's innovative Mexican dishes and powerhouse personality have earned her a national following.
02:06You don't know what I'm going to do?
02:07I don't even know what I'm going to do.
02:09Have you guys ever competed against each other?
02:11No.
02:11No.
02:12I did spectate, however, in Tournament of Champions, so I've seen the moves.
02:16She's a risk taker.
02:17Life is too short.
02:19Go for it.
02:20Just go for it.
02:20Speaking of going for it, I think you might know this next chef coming down.
02:25A serious competitor.
02:27Ladies and gents, it's the one and only.
02:31Chef.
02:32Godzilla.
02:33Chef Brian Malarkey over here.
02:37Brian is a madman in the kitchen.
02:39He's a wildly successful restaurateur, top chef all-star, and the high-wire host of Cutthroat
02:43Kitchen.
02:43When you're born with the last name Malarkey, you have a responsibility to society to be a
02:48little bit crazy.
02:49Feeling good.
02:50Looking good, too, man.
02:52Feeling good.
02:52I've brought money home every time I've been here.
02:54I'm feeling pretty good.
02:55Yeah!
02:56Yeah!
02:59How long have you been doing?
03:00What?
03:0013?
03:0114 years?
03:02120.
03:03Vampire, my friend.
03:04Dios mio.
03:05His culinary knowledge is out of this world, so you two have your hands full.
03:09He's a wild car himself.
03:10But also, you got Justin and Chef Maria over here as well.
03:13Like, these chefs are fierce.
03:14Go ahead and grab yourself a drink.
03:16Let's get to it.
03:16Let's go!
03:18Let's go!
03:18So, we're playing culinary poker, ladies and gents.
03:20You chefs are gonna bet cash based on the cards you dealt to back it up in the kitchen
03:24behind me.
03:25Three hands, three rounds of cooking.
03:27Every hand is winner take all.
03:28But, because you three are so wild, chefs, I decided that I'm gonna bend the rules a little
03:34bit tonight.
03:34Instead of the old community card with the dish that tells you what to do and what to cook,
03:38we're gonna play through a deck of all wild cards.
03:43I won't be dealing any of those chef-friendly dish or ingredient cards tonight.
03:48Nothing but wild cards all night long.
03:52Yes!
03:52I love it.
03:53It's called Wild Card Kitchen.
03:55I don't want the easy cards.
03:57I want the hard cards.
03:58I want the cards of chaos.
04:00This is gonna be intense.
04:02This is gonna be wild.
04:03I don't understand why.
04:05Like, I am new.
04:06Both of these cats are seasoned.
04:07You're throwing me into the pool, not just cold, but ice-hard frozen.
04:12Comfort and chaos, baby.
04:14Bring it.
04:16So, welcome to the speed hand, chefs.
04:18You have 20 minutes.
04:19Oh, my.
04:20And the buy-in for the speed hand is $500.
04:23Oh, Benjamins.
04:25Takes us forever to earn them.
04:2720 minutes to lose them.
04:28That is $1,500 to start the game.
04:31Um, I started a pinball league in my hometown.
04:34Shut up.
04:35Shut up.
04:35So, if I win this-
04:36If you can cash that out in quarters, we're good to go.
04:43Chef Maria, what would you do with $1,500?
04:46I will actually travel with my son.
04:49Me and him.
04:50I like that.
04:51That's nice.
04:51I'm donating mine to charity.
04:53It's a great organization called Surfer Healing.
04:55Yeah.
04:56Makes us look bad.
04:57Yeah.
04:58It's a group that takes out autistic children and introduces them to the ocean and the love
05:03of surfing.
05:03Wow.
05:04That's fantastic.
05:04Very noble.
05:05I'm not that noble, I guess.
05:08So, normally at this point, I would flip over a dish community card that all three chefs
05:12have to adhere to.
05:13But, since we're doing something a little bit different tonight, I'm going to flip over
05:17a wild card that you all have to fulfill.
05:19That would act as your community card.
05:21Got it?
05:22Unfortunately, yeah.
05:23So, your wild community card is?
05:26Drop it.
05:28Make it nutty.
05:29No problem for this group.
05:31Like the three of you.
05:32Exactly.
05:33Right on time.
05:34Inmates are running the asylum tonight.
05:36Now this wild card is only for you and you alone.
05:40The game will change right here, ladies and gents.
05:45I have to use an ingredient that's black.
05:48I came dressed in all in black today.
05:49It was like the card knew it was mine.
05:51I love it.
05:53With no dry seasoning for a Mexican?
05:55It's definitely a challenge.
05:57Can I do it?
05:58I don't know.
06:00I get to make dessert.
06:01That's a little concerning.
06:02I don't think many chefs in their right mind would choose to make a dessert when the other
06:06chefs are definitely going savory.
06:08I think it's time for the betting to start.
06:10Malarkey, you can check or bet.
06:13I just got to start easy, you know?
06:14I got to see if I can kind of coax it out of them a little bit because I want
06:17all their
06:18money.
06:18Let's take it up $500.
06:20All right.
06:21$2,000.
06:22Chef Maria, the action is yours.
06:23I don't love my card.
06:25I have a teenage boy, a crazy dog, and a restaurant.
06:28I need the money.
06:29I call.
06:31Wow.
06:31$2,500.
06:32Just like that.
06:34Señor?
06:34Chef Justin.
06:36I don't like my card, but I'm in competition mode.
06:39I'm wired.
06:40There's money on the line.
06:41So I'm going to call that $500.
06:44All right.
06:45$3,000 in the pot right now.
06:47Here's my favorite part.
06:48All right.
06:49Chef Malarkey, let's see what that wall card says.
06:53Must use a black ingredient.
06:56Easy.
06:58Money.
06:59All right.
07:00Mike sucks.
07:02No dry seasoning.
07:03Oh, no.
07:04We're talking about salt.
07:05We're talking about pepper.
07:06It is pretty tricky.
07:08Mexican oregano, garlic, salt.
07:10And I thought you guys invited me for a good time.
07:12I mean, I'm having a good time.
07:14I'm having a great time.
07:14I'm having a great time.
07:14Chef Justin, what do we got?
07:17No fishing net.
07:18Making a dessert.
07:21Oh, wow.
07:22Yes.
07:23What do you mean?
07:23Yeah, that's fantastic.
07:24It takes a little while to develop a nice dessert.
07:27He is not a pastry chef.
07:29They're saying you don't have the skill to do this.
07:31I mean, they can say that.
07:33I can tell you where they're going to go.
07:35Okay.
07:35Where?
07:35Tell us.
07:36You're both going to seafood.
07:37Promise you.
07:38Look at this race.
07:40Yeah, I'm like, no I'm not.
07:41No.
07:42Promise you.
07:43So, 20 minutes on the clock.
07:45The communal wild card is make it money.
07:47$3,000 on the line.
07:49Your time starts now.
07:51Go!
07:52Never gonna stop!
07:53Never gonna stop!
07:55We have three amazing, but very unpredictable chefs.
08:00That's the challenge.
08:00These chefs are battling each other.
08:03I'm known for Mexican cuisine.
08:05So, I'm making a albondiga, which is a meatball, with a chipotle peanut sauce.
08:10And my strategy is to pack it with flavor and more nuts.
08:14It's so freeing to not have to traffic in ding-dong proteins.
08:19I'm going to do a seared scallop with a peanut chili sauce.
08:24I am hitting hard.
08:26It is big flavors.
08:27We are not tiptoeing through this competition.
08:29Hello, Maria.
08:31So good to see you.
08:33I'm not sure we share the same sentiment.
08:37Hi, chef.
08:38Don't talk to me.
08:39Hola, chef.
08:39You invited me for a good time.
08:41Chef Maria, I'm so sorry, but I do have to just grab all this delicious salt and pepper.
08:46You guys want an extra pinch of salt?
08:48I would love one.
08:49I use a lot of salt.
08:50Actually, I don't need it.
08:50I'm going sweet.
08:51Chef Justin has to make a dessert.
08:54We're going to do a deep-fried PB&J.
08:56Deep-fried PB&J sounds absolutely delicious.
08:59Nutty, for sure.
09:00Are you making your own peanut butter?
09:01I made my own hazelnut butter with peanut butter to bring it back to life.
09:05And it tastes delicious.
09:06Fantastic.
09:06Nice.
09:07First time in the kitchen, chef.
09:08How are you feeling?
09:09It is a little bit of a learning curve to figure out where stuff is and get that muscle memory
09:16dialed in quick.
09:16My son loves peanut butter and jelly sandwiches.
09:19And of course, I chef him up.
09:20I don't stoop to jelly.
09:21What are you making?
09:22Um, little ginger raspberry-like soup.
09:25Okay.
09:28Are you, yeah?
09:29A little, a little too, I love this game already.
09:33I've just begun to cook.
09:34Make it nutty, chef Brian Malarkey.
09:36I'm just going to put myself on a plate.
09:38Don't encourage bad behavior.
09:40Yeah.
09:40Is this black sesame?
09:42Oh, yes.
09:42Black sesame.
09:43It has a nutty profile to it as well.
09:45Yes, it does.
09:46We're just going to lightly toast them.
09:48Nice try, Eric.
09:49You're trying to play all wild cards on us today.
09:51When you've got wild cards, the cards don't even matter.
09:54Oh.
09:55Oh.
09:56I can't open my camera.
09:58Chef Maria.
09:59No, she's not here.
10:02But I see her front and center right now.
10:04Trying to make up for no salt and no crap.
10:08A boninga, a meatball.
10:09What type of meat are we using?
10:11Pork.
10:11I haven't seen any dry seasoning being used right now.
10:15And Chef Maria's stations are so far so good for her wild card.
10:18What else are you putting in the meatball?
10:20I have herbs and fish sauce and peanut butter.
10:24You're not necessarily using salt, but you're bringing salty elements to the game.
10:28I like it.
10:29I like it.
10:30So if I bet you'd like to throw a little salt over your shoulder right now just for good luck.
10:33No.
10:34I have so much salt.
10:35You want to borrow some of my salt?
10:37Oh.
10:38I hope you trip.
10:39$3,000 is a lot of money.
10:41I could travel with my son, show him my Mexico butt.
10:45Nine minutes left.
10:46I'm like, crap.
10:47I need more time for the meatball to cook.
10:50If it's raw, there's no chance to win those $3,000.
10:54This is not fun.
10:57I need more time for the meatball to cook, so I pivot.
11:10And I'm making a little chipotle peanut sauce.
11:13And you know what?
11:13I don't need the salt.
11:15I like the workaround that you're doing.
11:17No dry seasoning doesn't mean no dry chilies.
11:19So you're not taking my superpowers?
11:21I'm not taking your superpowers away.
11:23That's fantastic, okay?
11:25Good.
11:25I should be a chef.
11:27Chef Justin.
11:28Yes.
11:28What's the secret to a good PB&J?
11:30To me, salt.
11:32I add a little bit of salt.
11:33So I hope you trip.
11:34I've got these fried hazelnuts, some fresh raspberries, and my hazelnut butter.
11:38And I believe in the compression of the bread.
11:40Ah.
11:41I got a little bit of super power.
11:42I have a two-year-old.
11:44Like, sugar is now part of our lives.
11:46Very easy to check off on this wild card.
11:47You're clearly making dessert.
11:49Thanks.
11:49Five minutes left in the speed round.
11:51How are we going to incorporate Nutty, Chef Brian Malarkey?
11:53We're going to do a peanut chili crack.
11:56So we're saying crack as crispy, roasted, aromatic chilies.
11:59Yes.
12:00I got to be honest.
12:00I'm a little worried.
12:02Is it going to be enough?
12:03Oh, yes.
12:04Oh, yes.
12:04Do remember, chefs, as you're continuing cooking,
12:07Nutty is what the judge is going to be looking for.
12:10Oh, my God.
12:11Oh, my God.
12:12Scalips are always a great speed round protein.
12:14They take literally, like, three minutes to cook.
12:16Two minutes left in the speed round.
12:18Oh.
12:19I'm going to put my lemongrass coconut cream down first.
12:23The first thing I'm going to do is put down my raspberry sauce
12:25with some of my hazelnuts, golden berries, the raspberries.
12:29The meatball comes out of the fryer.
12:30It's perfect.
12:31Like me.
12:33I get my sauce down.
12:35Meatball.
12:36Next, I plate the sandwich.
12:3730 seconds left.
12:38I've got to put the scallops down and then the garlic chili sauce
12:42and the black sesame seeds to complete this dish.
12:43Black ingredient.
12:44That wild card is fulfilled.
12:46Ten seconds left.
12:47A little powdered sugar.
12:48And then a little drizzle of my hazelnut spread.
12:50A little green.
12:52Five, four, three, two, one.
12:59Boom.
13:00That was very impressive.
13:02It's a flavor bomb.
13:04It's fun.
13:04It's playful.
13:05It's creative.
13:05I'm so ready to reel in that money.
13:07The one, Nutty, I am delivering nuts.
13:13Chefs.
13:14That was absolutely nutty, to say the least.
13:17There's another chef that's going to be coming down here.
13:19Your guest judge.
13:20Any guesses?
13:21Preferably hoping somebody that really loves Asian flavors
13:23for this first one, you know what I'm saying?
13:25And not allergic to nuts.
13:27That's important, sure.
13:28Wow.
13:28Let's go ahead and bring in our guest judge, please.
13:31Tonight's judge is a Food Network icon.
13:34Acclaimed chef and top all-star tournament champ.
13:36Three, two, shut up.
13:38Chefs, please welcome.
13:38Shut up, shut up.
13:39Chef Ann Burrell.
13:42What's going on, chef?
13:43Looking beautiful.
13:44Oh, hi.
13:45Crap.
13:46I grew up watching her.
13:47She's going to see the floss right away.
13:50Wow.
13:51All right, wait.
13:52What are we making?
13:53There's no dish card.
13:55Typically, we'll have communal cards.
13:56A dish, maybe an ingredient card.
13:58This time, we're only cooking from a communal wild card deck.
14:03Ooh, okay.
14:04I mean, a little off the rails is my comfort zone.
14:07Absolutely.
14:08And that card is, make it nutty.
14:11Again, right in my comfort zone.
14:13Nutty.
14:15So, Chef Ann, $3,000 in the pot.
14:19Feel free to start wherever you want.
14:21I feel like I'm going to start with this lovely little scallop dish.
14:25Very pretty, I have to say.
14:27I love the colors.
14:29And I really love the punctuation of the black sesame seeds.
14:34That's right.
14:35You taste first with your eyes.
14:41This is exciting.
14:43There's a lot going on in there.
14:45The textures are really great.
14:48Wow.
14:49And it just keeps on going.
14:52But I feel the texture of nuts, but not so much the flavor of nuts.
14:59All right, whenever you're ready, we'll move on to the next dish, please.
15:02So, I'm like, hmm, is this a meatball?
15:06Is it a falafel?
15:07Hmm, what's happening here?
15:09I really like the knife cuts of the chives on top.
15:15I love a meatball.
15:17This is a tasty meatball.
15:19I love the crunchy outside.
15:21And I can feel the nuttiness throughout.
15:24But I think it's a little too much sauce for how much meatball there is.
15:29And it could have a pinch more salt.
15:31Mmm!
15:32That hurts a lot.
15:34And we move on to the last dish.
15:36Wow.
15:37It's like a whole fried peanut butter and jelly sandwich.
15:44Wow.
15:45This is exciting, too.
15:47I like the creativity.
15:49It's very decadent.
15:50And I like the whole chunks of fruit.
15:52But I feel like it's a little bit on the greasy side.
15:56Ugh.
15:57Anyone in America wants to eat this right now.
15:59I promise you.
16:01Chef Anne, $3,000 in a pot.
16:03Make it nutty.
16:05The decision is your, Chef.
16:06These are all very creative dishes.
16:08And they're all really tasty.
16:14Okay.
16:15Um.
16:16Oh, my gosh.
16:17This is very difficult.
16:24For me, the winner of this round would be...
16:30This is really hard.
16:31Um.
16:34Meatballs.
16:35I'ma drop that down.
16:37What you think about?
16:38Chef Maria.
16:39Wow.
16:40Oh!
16:42Told you, boys.
16:43I loved the crispy, crusty fry on the outside.
16:46The meatball had the most nuts incorporated in it.
16:50No dry seasoning.
16:51No salt.
16:52No pepper.
16:53No oregano.
16:54Nothing.
16:54Wow.
16:55Very difficult.
16:56So, Chef Maria.
16:58Going into the make or break hand.
16:59Thank you, ma'am.
16:59$3,000 richer.
17:01Oh!
17:02All right.
17:03Show me the money.
17:05Thank you, Chef.
17:06Chef Brian Malarkey, you have $4,000.
17:09In my mind, I won that hand.
17:11Somehow the money's over here in Maria's.
17:14Chef Justin, you also have $4,000.
17:16I feel confident that I can get the money back,
17:19and I can get into the psychology of this game.
17:21Chef Maria, you have $7,000.
17:25Wow.
17:25Very nice advantage going into the make or break hand.
17:28There you go.
17:29No salt, and I won.
17:31So, suck it, boys.
17:33Ha!
17:33Somos amigos, pero no no.
17:37Welcome to the make or break hand.
17:39The make or break hand is exactly that.
17:42It makes or breaks chefs.
17:43I'm gonna give you chefs an extra 10 minutes,
17:4530 minutes to cook.
17:46Oh, he's so nice.
17:47But, chefs, we are doubling the steaks.
17:50Oh.
17:51The buy-in this time is $1,000.
17:53This is Brian's money, not yours.
17:54Oh!
17:56And this right here, Chefs, is a full $3,000.
17:59So, usually, in the make or break hand,
18:00I make it more difficult by adding an ingredient card
18:03to the dish card.
18:04But since we're doing all wild cards today,
18:06we'll do two wild cards as your community card.
18:10Why us?
18:10You are the kind of chefs that can't handle this, though.
18:12I'm a first-timer.
18:14Your nickname is literally Wild Card.
18:15That's true.
18:16That doesn't mean I need three of them.
18:18So, chefs, remember, you can make any dish you want,
18:21but it must have a frozen component.
18:27Well, let's see if things change with the second wild card.
18:29I don't like that one.
18:29Can we change it?
18:30Instead of an ingredient card,
18:32you're gonna have to make it a cold dish!
18:37It got a lot easier.
18:38Oh!
18:39You lucked out!
18:40You have to have a frozen component,
18:42and it has to be a cold dish.
18:43Now, this wild card is only for you and you alone.
18:47Let's get a little bit wackier.
18:49Let's get a little wilder.
18:51Oh, God!
18:53Amuse-bouche is literally one bite.
18:55The biggest problem with this dish
18:56is making an impactful one bite of food.
19:01I need to use one ingredient three ways.
19:04It's more difficult because you only have 30 minutes.
19:07This is caca.
19:08Is it frozen caca?
19:09Frozen caca.
19:11Make it vegetarian.
19:12Like, I came here, I wanted to cook.
19:14I wanted to make steak.
19:15Not make things vegetarian.
19:16Senorita Maria, the action is yours.
19:19I want to use Justin's money now.
19:20Ooh!
19:21Be ready for the second wing of Maria, boys.
19:25All right.
19:26I bet.
19:26She bet $1,000, $4,000 in the pot.
19:29You need at least $1,500 to make it to the last round.
19:33Chef Justin, you can raise this.
19:35You could call.
19:36You can fold like a little wimp.
19:39Whoa!
19:40I don't like my card,
19:42but you can't win the game if you don't play it.
19:44Call.
19:46Calling now puts the pot at $5,000.
19:49Chef Malarkey.
19:50Maria just won $1,000 from each of us.
19:52She's a tough chef.
19:53So the goal here is to play safe.
19:55You can't win if you don't play.
19:56So are you calling or you raising?
19:58I'm just calling.
20:00$6,000 in the pot.
20:02Chef Maria.
20:03You have to use an ingredient three ways.
20:05Yeah.
20:06I want to bet some more money now.
20:09Chef Justin, let's see your wild card, brother.
20:11Yeah, this sucks.
20:13Make it vegetarian.
20:15What am I going to do?
20:15Fold like a little, what did you say?
20:17A little wimp?
20:18Yeah.
20:18So good.
20:19Chef Malarkey.
20:21An amuse bouche.
20:23Oh, great.
20:24This is small cooking for me today.
20:26Tiny.
20:27So $6,000 in that pot.
20:30You have to make a cold dish with a frozen element.
20:32You have 30 minutes, chefs.
20:34Go.
20:36You better move it.
20:38Get that nuts out of here.
20:39Thank God there's a blast chiller.
20:41Because I'm making a crab cocktail with an avocado granita.
20:45Granita is a fancy slushie.
20:46You grabbed yuzu too, bro?
20:48I think so, yes.
20:49I'm thinking a beet tartare.
20:51And I'm going to break out so much wild technique on this, that Ann Burrell is going to think she
20:55made it.
20:55When it comes to cold dishes, you have to really deliver flavor.
20:58It can't just be a mundane sort of seasoning.
21:01Salt, acid really need to be pronounced more than your typical hot dish.
21:05I missed my money for a moment, but I'm excited to get it back.
21:09Chef Malarkey, a one to two biter is what I think of as an amuse.
21:13Yes.
21:13What are you thinking about doing?
21:14The old one shot.
21:15Like you get in like a nice Japanese restaurant.
21:17Okay.
21:18Oyster uni.
21:19Boom, boom.
21:20It sounds cold, but where's the frozen?
21:21I'm going to freeze my salmon roe right here.
21:24Are you going to deliver on one bite?
21:26I mean, $6,000, you think it's worth it?
21:27Don't jump.
21:28Get this.
21:30Hooah!
21:32Ay, come my locos.
21:33Chef Justin, you got coconut in the building too?
21:36What are we doing here?
21:36This is going to be, try it, coconut water yuzu frozen.
21:40Snow.
21:41So putting it into small molds so it freezes very fast.
21:44How are you heating the beets?
21:45Because they take also a very long time, more than 30 minutes to cook.
21:48Plastic wrap on top.
21:49Turbo steaming.
21:50Microwave, chef.
21:51It'll actually build up a little bit of pressure.
21:54That is actually ingenious.
21:56It is Wonka's factory right now in Chef Justin's station.
22:00Are you doing a fierce vacation?
22:02Soy sauce.
22:03Agar, agar, caviar.
22:04One of the cooler techniques of taking agar, agar with soy sauce.
22:08Getting it hot and you incorporate that into frozen canola oil turning into caviar.
22:13They pop in your mouth.
22:14If you add too much agar, it actually sort of gels and doesn't become that pop that you're looking for.
22:19The fact that my wife allowed me to do this with $5,000 of our money, that means she trusts
22:23me to protect our interests.
22:24There's a lot on the line.
22:26So to win this round, I'm going to have to flex.
22:28It's a risk.
22:29It's a big risk.
22:31Chef Maria, what is the ingredient that you use in three ways?
22:34Cucumbers.
22:34Raw, frozen.
22:36And juiced.
22:37Okay.
22:38I am following the rules to the T.
22:39I like that.
22:40Okay.
22:40For the first time in 44 years.
22:42Yeah, I was going to say, Maria, you've never followed a rule in your life.
22:45We have crab as well?
22:47Yes.
22:47It's like a ceviche situation I'm going on.
22:50The Mexican mama is here to stay.
22:5212-minute time call.
22:53My son loves to eat, and he eats like he pays for stuff.
22:57So if I win this round, the money will come in handy.
23:01But when I look at the granita, what the hell?
23:03How do you feel about it?
23:04Not so good.
23:05It's not freezing.
23:06That's my frozen element.
23:08So it has to be on the plate.
23:10If you don't have your frozen component in there, you will be disqualified.
23:14Damn!
23:16You remember the wrath when I think I came too far to give up.
23:21I will never bow down.
23:23I have a problem.
23:24If it's too thick, the granita doesn't freeze up.
23:31Oh, my God.
23:32Maria has taken all of the blast killer, so am I going to be able to get the salmon roe
23:38frozen all the way through?
23:42Seven minutes left.
23:43My coconut yuzu snow, it has not frozen.
23:46We have liquid nitrogen, right?
23:48Yes, we do, chef.
23:49There's not enough time or space in the blast killer to get all of these elements properly cold.
23:54So I got to do something.
23:55Chef, Justin's pulling out that the liquid nitrogen is 332 degrees below zero.
24:00That is absolutely insane.
24:01Show off.
24:02So the liquid nitrogen is so cold that you essentially treat it like hot oil.
24:06The liquid nitrogen is boiling.
24:08It is.
24:08That's why it's so rad.
24:11Two minutes left.
24:12$6,000 on the line.
24:13Vinaigrette on the bottom.
24:15Daikon and ginger.
24:16My oyster.
24:17Beets are out of the microwave and processed.
24:19We're going to use a ring mold.
24:20That's going to give our beet tartare a decided shape.
24:22I poured the juice.
24:24Then I put the crab in.
24:25Snow.
24:25It's going to go on the side.
24:27Sierra in there.
24:27Ooni.
24:28Javier on top of that.
24:29Thinly sliced red onion.
24:31Cucumber.
24:31Frozen grapes.
24:32I pull my pearls out of the blast chiller.
24:35They are beautiful.
24:36That was a big risk and hopefully it's going to be a big reward.
24:39The card is satisfied with Chef Justin making a vegetarian.
24:4230 seconds left.
24:43Chef Anne Burrell is looking for perfection.
24:45Out of the sheet pan of the granita.
24:49Here we go.
24:50Only a corner froze.
24:52That's good enough for me.
24:53Chef Maria is satisfying her wild card.
24:55Well done, Chef.
24:56Ten seconds left.
24:58Thankfully, when I go back for the very last time, they are frozen really, really nice.
25:02We got the frozen and we got the shot.
25:05Three, two, one.
25:08Well done.
25:09That was a rough one.
25:12Good.
25:13I'm happy.
25:15This is what I want Anne Burrell to do.
25:18Just hit it back, right?
25:20Eyes roll back, toes curl.
25:23That's what this dish will deliver.
25:26Chef Anne Burrell, everyone.
25:28Hello.
25:29Hello.
25:30Wow.
25:31Look how beautiful everything looks.
25:33So a little bit different this time because of those two wild cards.
25:36We have to make it cold.
25:38Make it cold.
25:38And there has to be a frozen component.
25:40So for the integrity of all three dishes, Chef, we won't waste any time.
25:44$6,000 on the line.
25:45Wow.
25:46The floor is yours.
25:47I can't decide if this is like a soup or a cocktail or something, but it's interesting.
25:55One of the hardest things about Wild Card Kitchen is that you don't get to talk to the judge.
25:58I can't say just kick it back.
26:00What's over here?
26:01This little, it's like salmon roe.
26:05Oh.
26:06I'm like, oh my God.
26:07It's one shot.
26:09Oh my.
26:11That is bursting with flavor.
26:14I love the frozen caviar pearls in there, but this goes to the salty side.
26:20Okay.
26:21Because you're not eating it with the giant fatty oyster and the sea urchin.
26:26It's all meant to be done in a big shot, but I can't explain, right?
26:31Let's move on to the next dish whenever you're ready.
26:34All right.
26:35This is very beautiful.
26:37A lovely grated beets salad.
26:39And I'm guessing this is the frozen component.
26:42I'm going to marry these.
26:44Yes, Anne Burrell.
26:45Experience that frozen yuzu snow.
26:49Mmm, really yummy.
26:51That's delicious.
26:52The beets are really refreshing.
26:54The colors are beautiful.
26:56And with this frozen situation on here, I really like this dish a lot.
27:00But I just feel like the beets needed more seasoning.
27:02All right.
27:03Not a whole lot of negatives.
27:05I'm feeling good.
27:06All right.
27:10This, to me, looks like a spa in a glass.
27:13Sort of crab cocktail.
27:20This tastes like a spa in a glass.
27:23Mmm.
27:23And frozen grapes.
27:24I really like it with the crab.
27:26A lot of cucumber.
27:27Oh, and like the little punctuation of red onion really kind of sings all together.
27:32But whatever the herbs are in here didn't scream in any direction one specific herb to me.
27:39Damn it.
27:40You want to scream?
27:41Because as a human being, you're trying to always defend yourself.
27:44But you can't.
27:45So, $6,000 in a pot.
27:47If Chef Maria takes this pot, she will take into the third round $11,000.
27:52Wow.
27:53But if either of the other two gentlemen win, the entire game pivots.
27:57Oh, wow.
27:57And they will take the lead.
27:59It's a very, very big round.
28:01Um, the dish that I would eat again, as is right now, would be...
28:08Is the crab a granita frozen grape cocktail?
28:12Let's go!
28:14Wow, Chef Maria.
28:16Wow.
28:17I love the frozen grapes.
28:19I love the red onions.
28:20It's beautiful to look at.
28:22Wow.
28:22I mean...
28:23The Mexican mama is coming through.
28:26All right.
28:27Bye-bye.
28:28Congratulations.
28:29Chef Brian Malarkey, you have $2,000, my friend.
28:32That's not exactly how it was supposed to go down.
28:35Chef Justin, you also have $2,000.
28:38In the first two rounds, I got saddled with the two most devious cards.
28:41I need Lady Luck to show some pity right now.
28:44Chef Maria has $11,000.
28:48Now, I really want a clean sweep and $15,000.
28:53Chefs, welcome to the all-in hand.
28:55The smallest steak has to go all-in.
28:59Chef Justin, Chef Malarkey, you had the small stack with $2,000, so $6,000 on the line, which means
29:05Chef Malarkey, Chef Justin, if you win, you're going home with $1,000 more than you came with.
29:10If you lose, you're going home with nothing.
29:14And, Maria, you have an opportunity, Chef, to clean sweep and take both of these gentlemen's money and have $15
29:20,000 here at the end of the night.
29:22Yeah, I make tacos for a living, so that's a lot of money for me.
29:26That's a lot of tacos.
29:28So, just like last round, I'm going to dish out two wild cards.
29:33Let's go.
29:34You have to make a whipped component.
29:39And instead of an ingredient, you'll have to incorporate a batter.
29:46Chef's battering my wallet right now.
29:48But all that, Chef, is going to change.
29:50So, over the past few seasons, I've been collecting the most diabolical and some of the most advantageous cards and
29:58sort of compiling it into one deck.
30:01May I introduce you to the diamond deck?
30:04I'm going to go ahead and dish one out to you, one out to you, and one out to you.
30:10I love curry.
30:11I make a great aioli curry mayonnaise.
30:14You can whip aioli, right?
30:17I've got this thing in the bag.
30:21I will lose five minutes or give extra five minutes.
30:25I'm not ecstatic either way.
30:28I need two hands if I'm going to batter something.
30:31Three minutes is 10% of my time.
30:33Again, I am saddled with a nasty card.
30:36But I'm going to make this round a little bit more interesting.
30:40I'm going to give you the option.
30:42Do you want to keep what you have?
30:43Or maybe roll the proverbial dice and get another card.
30:48The action swings back to malarkey.
30:50I love my card.
30:51Love it.
30:51Love it.
30:52Chef Maria.
30:53I could trade it, right?
30:56But the universe gave me that card.
30:58I'm going to keep my card.
31:00Dancing with the devil you know, rather than the devil you don't.
31:03Yeah.
31:04I've been dancing with the devil my whole life.
31:07Okay, Chef.
31:08Chef Justin, sir.
31:09I'd like to meet a new devil.
31:11If I just don't have enough devils in my life, then might as well.
31:15Might as well?
31:15Yeah.
31:16So let's see what you had.
31:18Can only cook with one hand for three minutes.
31:21That's cute.
31:22Yeah, this is why I don't go to Vegas, you know what I'm saying?
31:24Here is your new diamond card.
31:27Take a look at it.
31:29All right.
31:29You can't use both hands for three minutes.
31:33Are we all ready to reveal our cards?
31:35Yes.
31:36Yeah.
31:36Let's start with Justin.
31:38Lolz.
31:39Oh, all in.
31:40Well, okay.
31:41Convenient.
31:42Convenient.
31:43It's all in.
31:43I'm already all in.
31:44It's like trying to get blood from a turnip.
31:47If you would have changed your card, you would have had to put in that $9,000.
31:51That's...
31:52Oh.
31:54Chef Malarkey, we'll go to you next.
31:58Incorporate Curry.
31:59You've done that before.
32:00I love it.
32:01Chef Maria, what's your card?
32:03Give a player five extra minutes or lose five minutes.
32:09This is interesting.
32:15Give him five minutes to Malarkey.
32:17Five minutes to Malarkey?
32:18Yeah.
32:18That's the worst thing you could do to me.
32:20He's like Tasmanian Devil.
32:22With more time, you're actually hoping that he stumbles on himself.
32:24Yeah.
32:25Okay.
32:25All right.
32:26The table is set.
32:27Incorporate a batter and a whipped component.
32:30$6,000 in a line.
32:32Uno, dos, tres.
32:33Chef Malarkey, go.
32:35As you know, if you've watched Malarkey cook, the more time I have, the more trouble I get into.
32:40So time is my enemy.
32:41If you need me, I'll be in the kitchen.
32:43Okay, baby.
32:43I love that you don't want this.
32:44So I'm going in an entirely different direction.
32:47I'm gonna slow down and spend five minutes shopping.
32:51I'm gonna do a tempura shrimp.
32:53And hand-whipped curry aioli.
32:55He's gonna take everything.
32:57I'm loving that you're taking all five minutes to shop.
32:59I got everything I need for the tempura batter.
33:01Corn starch, rice flour.
33:05Two minutes left.
33:06I'm still over here if you guys need me.
33:1020 seconds left.
33:12It's so heavy!
33:13Playing right into Chef Maria's hands, it seems like.
33:15I see that overloaded shopping cart.
33:17This is gonna work out in our favor.
33:19Three, two.
33:20We'll block them up.
33:21We'll block them up.
33:22One.
33:22Get in there, chefs.
33:23Oh, you're not in a hurry either.
33:25What's going on?
33:26You guys are very chill.
33:27Because we are that good.
33:28Well, I'm in a hurry.
33:29You are?
33:30Yeah.
33:30My first instinct, fish taco.
33:33But then I saw the mushrooms and they saw me.
33:38We locked eyes.
33:40Yeah.
33:40Who took all the morels?
33:41Damn it.
33:43Okay.
33:44I want a sweet.
33:45Chef Maria, what's the dish?
33:47Mushroom tempura batter with a gotija crema.
33:49Ooh.
33:50That's whipped.
33:51Yes.
33:52A very confident chef with 26 minutes left on the clock.
33:55Justin, are you confident in what you're making right now?
33:57Oh, yeah.
33:57Oh, yeah.
33:57Yeah, we're doing Frito Misto, chef.
33:59An assortment of fried veggies?
34:02Seafood and veggie, yeah.
34:03You're all in.
34:03So you're sort of cooking freely, chef.
34:05I've never felt more liberated in my life.
34:07Thank you, Mr. Acapong.
34:09For the first time tonight, I'm actually feeling pretty comfortable.
34:11We see chef Justin going into the ISI whipped canister.
34:15It's a compressed nitrous gas, which once it's released, you get this beautiful foam.
34:22The problem with making a foam in the cream whipper is that until you discharge it, you
34:26don't know what's happening.
34:27It's like putting all your eggs into one basket.
34:30Come on.
34:31Get out of town, dude.
34:33Ah, ah.
34:34Room temperature typically isn't where you want to go.
34:37You want that liquid to be nice and cold.
34:39I've got time, and I'm using a refrigerator, not the blast chiller.
34:43I'm not trying to freeze this.
34:45Chef Malarkey, what are you doing?
34:47We're going to do a hand-whipped curry aioli.
34:49The question is, chef, is the aioli going to read to Chef Anne as if it's whipped?
34:54What am I doing?
34:55I see what you're whisking, but it also has to read whipped.
34:58With Chef Anne Burrell, who has been very literal all evening, you might want to sort
35:02of overemphasize the whip.
35:04What do you think about that?
35:05I think you should.
35:06Okay, okay.
35:07I'm just saying, bro.
35:08Okay, okay.
35:09If you were a judge, that's what I was hoping to see, Chef Malarkey.
35:14There you go.
35:15You can't teach an old dog new tricks.
35:18Chef Maria, a clean sweep is on the line.
35:20That would be beautiful.
35:21That's happened maybe just a handful of times.
35:23When I win, $15,000, I can take time off to reconnect with my son.
35:29It's there.
35:30I'm happy with the flavors, but it's not whipped.
35:33This is a 12-minute time call.
35:35So I grab my hand blender.
35:38You can squeeze it out.
35:39But I was still not whipping.
35:42So I tried the blender.
35:47Crap.
35:47It was still not whipping.
35:49Ten minutes left.
35:50It's ridiculous.
35:51Ah!
35:53Nine minutes, 40 seconds.
35:55I start panicking because time was running.
35:59So I have to use the ISI and I just put it in the blast chiller.
36:04You want to build that cold really fast.
36:07That whip canister can be tricky because if it's not cold enough, or if it's too cold, then you're going
36:12to be sort of fighting with it.
36:17We're starting to see Chef Malarkey set up his garden boutique.
36:21We got new school Maria slapping us around.
36:23Yeah, we're gonna stop that stuff right now.
36:26My batter is going to be different from the others.
36:29I want gin.
36:30Why gin?
36:31Free botanicals, free aromatics.
36:33Ooh.
36:33That's what makes me a wild card myself.
36:35It's like people don't see it coming, you know, the gin.
36:38If I win this, I showed Maria that I'm not just nice and cool.
36:41I know how to cook.
36:42I do remember hearing Chef Ann Burrell talk about a greasy peanut butter and jelly sandwich, Chef.
36:47You want to keep that in mind?
36:48She's probably going to talk about it again, too.
36:50You want fried food?
36:51I like greasy fried food.
36:53Three minutes, 30 seconds left.
36:55What?
36:55Really?
36:56The clog, it got away from me.
36:58And all of a sudden, it was like fried like yesterday.
37:02I'm going to put down my Asian slaw.
37:04Chef Bryan using curry in the dish.
37:06That's a check.
37:07Temporas shrimp.
37:08That dog will bark.
37:09Ooh.
37:09I get the basket, parchment paper.
37:12I get my tempura.
37:13It's perfect.
37:14I am this close to $15,000.
37:17It's a lot of money.
37:18And it will be a nice vacation for me and my kid.
37:23It's not coming out.
37:26Ah!
37:27It's not coming out.
37:28It's not coming out.
37:29No.
37:2930 seconds left.
37:30I don't even know what else to do, you know?
37:33First up is a beautiful nest of tempura.
37:37There's a lot riding on this little can of gas.
37:4015 seconds.
37:41Because of my son, I'm going to grind.
37:43I'm going to put myself through meat grinders.
37:44That's who I'm playing for.
37:46I think we got it.
37:48Fantastic stuff.
37:49Five.
37:50Ah!
37:50And then top it with edible flowers.
37:55Three, two, one.
37:58Well done.
38:00That was a tremendous round of cooking, chefs.
38:04That was harder than I thought.
38:06I mean, it's great.
38:07Don't take me wrong.
38:08This one, it's money.
38:10It's money.
38:10There's a last chance to walk out of here with $6,000.
38:13And that's what I'm going to do.
38:18For the last time this evening, Chef Ann Burrell, everyone.
38:22Right.
38:23Here we go.
38:24So the two communal wildcards have to incorporate a batter,
38:27and they have to have a whipped component.
38:30$6,000.
38:32Two chefs went all in.
38:33Oh, my gosh.
38:34Chef Ann?
38:35Please.
38:35All right.
38:36I feel like I'm going to start here.
38:38I love the look of this whole little thing.
38:44The batter is nice and light, crunchy.
38:49The green bean I just ate was really good.
38:54This dip is tasty, but to me whipped seems more fluffy.
39:01This dip feels like a pear grainy to me as well.
39:05She saw the floss right away.
39:07It's very hard to hide it.
39:09Damn it.
39:11All right.
39:12It's a very interesting sort of frito miso.
39:18Ooh.
39:18This to me seems really whipped.
39:20When I think of whipped, I think of fluffy things like this.
39:28Got a nice garlic kick with a good acid, and the texture really feels whipped.
39:35Like, I could eat a lot of this, but the batter is a little bit on the soggy side.
39:41Like, it could have been fried faster and hotter.
39:44This is not cool.
39:45There's only so much torment you can take.
39:49This is a beautiful plate.
39:51I love the fresh-looking salad, the colors, the avocados.
40:00Ooh.
40:01It's got a nice little kick to it.
40:03It's delicious, and just the right amount of heat, just the right amount of garlic, but whipped.
40:10It's not a mayonnaise.
40:11And the salad doesn't do a whole lot for me, aside from look pretty.
40:16All right, Chef Anne.
40:17Chef Maria has the opportunity to clean sweep this, but either Chef Brian or Chef Justin take home a very
40:23respectable $6,000.
40:25Wow.
40:26I think all of the dishes had very good parts, but I feel like the clear winner was this frito
40:40misto.
40:42Yes!
40:43Yeah, yeah, yeah!
40:44He's been waiting all day for this!
40:46Oh, my God!
40:48Get it!
40:48Yeah!
40:49All right!
40:50Chef Justin with $6,000 in the pot.
40:53Buddy, guess what?
40:54Daddy made a lot of money for you.
40:58You're welcome, buddy.
40:59Really nice and flavorful, fresh.
41:01The whip was really fantastic.
41:04Chef Malarkey, you're going home with beautiful food.
41:07Yes!
41:08That's all that matters.
41:09That's what I came here for.
41:10Chef Justin's going home with $6,000.
41:13Nice.
41:14But our grand winner this evening is Chef Maria with $9,000.
41:18Thank you so much.
41:20Fantastic work, Chef.
41:21Thank you, thank you.
41:21A huge round of applause for our amazing judge, Chef Ann Burrell.
41:26It's not easy, Chef.
41:27No, and it's actually very scary.
41:29I'm going to stay and clean up the bar.
41:32This was so fun.
41:35Thanks for having me.
41:36Of course, absolutely.
41:37I'm happy, but...
41:41I'm happy, too.
41:46Yours is a carp.
41:47Okay, fine.
41:48Mine is a marlin.
41:49Oh, wow.
41:50Impressive.
41:51I'll buy you a beer.
41:52Okay, but you get a five-minute head start on the beer.
41:54I enjoy.
42:01Every day...
42:04Love.
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