- 5 hours ago
Category
📺
TVTranscript
00:00Get that money.
00:01Come on with these cards.
00:02This is so made 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.
00:33Bets.
00:34I hope we're all still friends.
00:35Are off.
00:36This is going to be fun.
00:37When it's all enough to put it all on the line.
00:42Tonight's going to be sweet, really sweet.
00:44I've got three big time baking champions known
00:46for making insane desserts.
00:48But with 15K on the line, let's just say someone
00:51might be leaving here a bit salty.
00:54Our first chef has competed twice here at Wild Card Kitchen.
00:57But she's hoping her mastery in cooking and baking
00:59will help her score her first jackpot.
01:01Chef Damaris.
01:03Yes.
01:04Don't let Damaris' southern charm fool you.
01:06She has worked in restaurants, bakeries,
01:08and she's judged baking competitions.
01:10She's classically trained and a proven winner.
01:12You look fantastic.
01:14Welcome in.
01:14How's it going?
01:14Thank you so much.
01:15Thank you for having me.
01:16I'm so excited.
01:17I can't wait to see who else is here tonight.
01:18Do you and this next chef have a lot in common?
01:21They're also in sequins leopard print?
01:23You have both judged baking competitions.
01:26OK.
01:27He has finished in the final four top chef, Just Desserts.
01:29And you've both beaten Bobby Flay.
01:32Yes!
01:34Zach!
01:35Zach was named one of the top 10 pastry chefs in America.
01:38He's created dessert menus for some of America's greatest chefs
01:41and has sold over 100,000 of his viral holiday creations to Pie Cake Inn.
01:45Ah, the bag game.
01:47The bag.
01:48Can I see it?
01:48Can I pet?
01:49It doesn't like losers, actually.
01:51Oh!
01:53Um, this last guest is someone you both know.
01:56Emmy-nominated host.
01:58Emmys?
01:59One of the preeminent cake masters in the country.
02:01Oh.
02:02Who has created cakes for everything,
02:04from a presidential inauguration to a Viking wedding.
02:07Fairy!
02:07Oh!
02:08Duff Duff!
02:09Duff is a living legend.
02:11He's judged virtually every baking show that's ever existed.
02:14And he's won more competitions than his two opponents combined.
02:17Welcome in, Chef.
02:18How are you?
02:19Oh, man, I'm great.
02:20Duff Goldman, the ace of cakes.
02:22The caliber of chefs that Eric keeps bringing on here,
02:25I mean, it's not easy.
02:28So you guys have judged together here and there,
02:30but have you ever competed against each other?
02:33We have.
02:34Oh, we have!
02:34And we have.
02:35Oh!
02:36Yeah.
02:37Not to brag or anything, but I have beat both of these guys before.
02:39Also, both of these guys are richer than me.
02:41I looked up their net worth on Google.
02:43I got bills to pay.
02:45And the rent's due, honey.
02:47You're paying me my money.
02:48We are essentially playing culinary poker.
02:51You'll be betting cash.
02:52Based on how confident you are,
02:54you can create a winning dish with the cards that you're dealt.
02:56All you have to do is just back it up in the kitchen.
02:58We're going to play a total of three hands,
03:00and every hand, winner take all.
03:02Ooh.
03:03Hold on, I'm putting on my poker face.
03:05Damaris has cooked in this kitchen twice before,
03:07but you two gentlemen have not.
03:09It's going to be a disaster.
03:10You know, I don't know where any ingredient is.
03:12Like, where's the bacon?
03:13Where's the cinnamon?
03:14You know what I mean?
03:15Yeah, seriously.
03:17Guys, I'm just getting in your brain right now.
03:19Fuck that.
03:19Damaris is dangerous.
03:21She's competed a lot.
03:23Let's just get these cards out, okay?
03:25Let's just get this going.
03:27Welcome to the speed hand.
03:28You'll have 20 minutes to prepare your dish.
03:30This is a $500 buy-in for this hand.
03:34And that, my friends, is $1,500 in the pot.
03:37My daughter's got a birthday coming up.
03:39I think I would throw her a big birthday party.
03:42I'm building a greenhouse.
03:44I want it to be like a dilapidated Victorian greenhouse
03:48that was on the property.
03:49Everything is much more expensive than you think.
03:51What are you doing with 15K?
03:53Well, you know, I'm not rich.
03:54I'm probably just going to try and pay some bills.
03:58So, you have a dish card.
04:00All three of you chefs have to adhere
04:01to what is on the back of this card.
04:09Bestie brunch.
04:10It can be sweet.
04:11It can be savory.
04:12Okay.
04:13So, here's where the game gets interesting.
04:15Let's go ahead and dish out the wild card.
04:17The wild card is specifically to you and you alone.
04:21I got crunchy.
04:22And I'm like, oh, this card's awesome.
04:23Crunchy things just win.
04:26This just got weird.
04:28Served on anything but dishware.
04:30Like, you want me to drop it on the table?
04:34Another player can only use one pot.
04:37Your poker face is so bad.
04:39Do you like this card?
04:42I am curious now.
04:44We're going to start the betting.
04:46$1,500 in the pot.
04:47So, the first action goes to you, my friend.
04:49It doesn't matter what they got.
04:51All I know is if I'm making brunch and it's got to be crunchy,
04:54I'm going to kill this.
04:57Eight.
04:59Nine.
04:59These are moves of a confident chef.
05:01Ten.
05:01My card is awesome.
05:03Y'all are going to lose.
05:04Ooh.
05:05I really hope Duff is bluffing.
05:07He better not have a good card.
05:09Duff boldly put in $1,000.
05:12Chef Damaris, $2,500 in the pot.
05:14What does he have?
05:15Probably not something as good as mine.
05:18Just like, whoa, you didn't even bat an eye.
05:20Oh, man.
05:21You did not even bat an eye.
05:23I can't wait.
05:24This just got a lot more steakier.
05:27$3,500 in this pot.
05:29$1,000, Zach.
05:30Oh, man.
05:31It hurts, but I'm going in.
05:33I mean, I'm not going to fold on the first hand.
05:36That was the most reluctant call by Chef Zach.
05:39So, we have $4,500 in the pot.
05:42Ooh.
05:43Zach, what's your card say?
05:47Served on anything but dishware.
05:51Can I just dump it on the table?
05:53Duff, what's that card?
05:54Like, I wasn't bluffing.
05:56Make it crunchy.
05:57Ooh.
05:58Right?
05:59I mean, yeah.
06:00The texture is a huge part of making something yummy.
06:03All right, Damaris, let's see your card.
06:05Another player can only use one pot.
06:08Oh.
06:09Oh.
06:09You get to select one player to use one pot.
06:13That's it.
06:14To do all their cooking.
06:16I'm giving it, right?
06:17Come on.
06:19Oh!
06:20100% is going straight to death.
06:21Come on!
06:22Come on.
06:23Your wild card is not that much of a whammy.
06:25Like, this hurts.
06:2720 minutes to make a bestie brunch with $4,500 in the pot.
06:31Chefs, your time starts now.
06:33I'm going to actually run.
06:37What are you doing now?
06:39What am I going to do with one pot?
06:42For my bestie brunch, I want to give the judge the best
06:45breakfast sandwich they ever had.
06:47What do you like on a sandwich, Zach?
06:49Gluten-free bread.
06:54My pan.
06:55Oh, look at all these pots that I have that I can't use.
06:59Let me go ahead and just get this out the way.
07:04The wild card definitely throws me for a loop.
07:06I need something that you can eat with your hands.
07:08Maybe a brunch pizza.
07:10Hey, Zach, it's just 20 minutes, buddy.
07:12Is there a clock?
07:13No, no, no, no.
07:14You get as much time as you want.
07:1517 minutes left.
07:17What?
07:17Wow, time moves fast when you don't know your way around the table.
07:21Got it.
07:22Damaris, so right now you're kind of cooking free.
07:24You decided to give your wild card over to Chef Duff.
07:27Where are you going right now?
07:28Biscuits and gravy is my favorite brunch.
07:30Like, it's a special occasion kind of meal,
07:32which is what I think about for bestie brunch, right?
07:34Like, it's supposed to be special.
07:36What's the ABCs to a really good biscuit?
07:38Cold butter.
07:39Don't overwork your dough.
07:41Put it into a super hot oven.
07:42Okay.
07:43I've got to get these biscuits ready to go in the oven in three minutes.
07:46That's why I'm using the food processor.
07:47Not something my grandmother would have done,
07:49but she's dead.
07:51It's 15 minutes left, Chef.
07:52Making biscuits from scratch, it takes a while,
07:55but both of those gentlemen are known for pastries,
07:58and there is a fire in my belly to win.
08:00I hope my biscuits cook in time.
08:03Chef Zach, what are you thinking?
08:05Well, you know, when I think of no dishware,
08:07I think of eating with my hands.
08:08Good call.
08:09Which leads me to pizza.
08:12So, a little brunch pizza.
08:14I love a little brunch pizza.
08:16So, this is salty, savory.
08:18For me, that's all the bestie brunch, right?
08:21So, I have a little bechamel here.
08:23Mmm, bechamel.
08:24Who's got time to make bechamel?
08:26Rendering some pancetta.
08:27We'll have that.
08:28We'll have fried quail eggs.
08:29Lots of herbs.
08:30You know, I've competed a lot in sweet and in savory,
08:33but I always have something to prove in savory.
08:35Sure.
08:35I am more versatile than anyone has seen,
08:38so I think this is going to be fun to not be stuck in a cake box.
08:44Do you know how expensive reclaimed Italian marble is?
08:46All right?
08:47I don't actually, no.
08:48Rich!
08:5012 minutes left.
08:51Do you have an idea for your dish stuff?
08:53Egg McDuffin.
08:56Why not?
08:57The Egg McDuffin has toasted bread, nice and crunchy,
09:00crispy bacon, and sausage.
09:02This is the sandwich that you crave.
09:05Right now, I'm just toasting bread,
09:07and I can't, like, do my egg while this is in here.
09:09Sure.
09:09It's a timing game with this one, then.
09:11It really is.
09:12But when you're just toasting one side,
09:14do you really think you're going to get a good crunch out of that?
09:16Um, if I got time, I might toast the other side.
09:18Hopefully, this bacon gets crispy.
09:20Hopefully.
09:23So I got one pot, so now I'm going to sit here with my thumb in my butt,
09:26because I can't do anything.
09:30One, I'm playing for my daughter.
09:33I want to give her the party to end all parties.
09:36Two, if I lose to these clowns, I'm never going to hear the end of it.
09:41I could be making my eggs.
09:42I could be making my stuff.
09:43I could be making all this stuff.
09:44I don't have enough space.
09:46Sorry, buddy.
09:47I'm going to remember this.
09:48I know you are.
09:49Ten minutes left.
09:50Man!
09:58Ten minutes left.
09:59We're doing the bestie brunch.
10:00$4,500 in the pot.
10:02Steph, I've never known you to be upset about many things.
10:05Are you upset right now that you have such high constraints with this dish?
10:09I'm not mad.
10:10I'm disappointed.
10:12Now we got to turn this down.
10:14How much time we got?
10:15Seven and a half minutes left, chefs.
10:16Now I have to wait for my one pot to cool down.
10:20Thank you, Damaris.
10:21Sorry, Duff.
10:22Why do you keep saying sorry when you know what you did?
10:24The cards made me do it.
10:26Damaris, any difficult things about this?
10:28The harder part about biscuits and gravy, I think, is the gravy.
10:31The gravy needs to be spot on.
10:32I don't think people always understand the nuance of really good Southern food.
10:37Did you see the way I seared the sausage, removed the sausage, used the fat to make the roux?
10:43This was like my job as a little kid pouring in the milk as my dad wished.
10:47Oh, I love that.
10:48Right?
10:48I think I live a little bit more in the savory world than either of these guys.
10:52And I'd like to win this pot.
10:54Chef Zach, what's the secret to a good pizza?
10:56I kind of am worried that there might not be enough savory flavor to the dough.
11:00Okay.
11:00So, make a little za-tar oil to brush the crust once it comes out.
11:06Whoo!
11:07We have our Gruyere cheese, which will be like melty and yummy.
11:12Zach, going in the pizza oven, super hot.
11:14Yeah, we're at 8.50.
11:16Once these pizzas go in the oven, whatever happens, happens.
11:20Under six minutes left, Chef.
11:21Hopefully, I can get the edges of my eggs crispy.
11:25Crunchy.
11:25That's what I'm going for, right?
11:27I got to be honest, I'm a little worried.
11:29Will we hear the judge get that audible crunch though?
11:32An audible crunch is tough.
11:34Yeah.
11:35It's like Eric doesn't like you.
11:37And I can't deep fry.
11:38How did I end up with two wild cards and now Damaris has none?
11:42All right, well, I might see if I can make a nice little crispy potato to go with this.
11:46Sure.
11:46Two minutes and 30 seconds left.
11:48The biscuits aren't done.
11:51If these don't get done in time, I've got nothing.
11:54I need those that cook a little bit more.
11:56Two minutes left.
11:57Beautiful.
11:58Crispy on the bottom.
11:59It looks like it might be even crunchier than duff's.
12:02Crunchier than duff's.
12:0390 seconds left.
12:04I slice the pizza.
12:06That is not dishware.
12:07That is a board, baby.
12:08House is satisfied.
12:09Well done.
12:10I add my Calabrian chili.
12:12I go aggressive with the truffles.
12:14I see quail eggs.
12:15Quail eggs.
12:16Oh my God, so cute.
12:18No, I'm not going to do that.
12:1960 seconds left.
12:21Oh, yes.
12:23These biscuits that Chef Damaris made in like two and a half seconds, they look fantastic.
12:28The centers go down on the gravy, and then the gravy goes over top of the crunchy parts.
12:3230 seconds.
12:33Mayonnaise, hot sauce, fried eggs with gooey centers, juicy sausage, crispy bacon.
12:3915 seconds left.
12:40I heard a crunch.
12:41The house is satisfied.
12:42It's crunch.
12:43Yes!
12:44Five, four, three, two, one.
12:49That's about it, Chefs.
12:50Well done.
12:53This is actually really good looking, and I did it all in one pan.
12:57Like, look at these guys.
12:58That is a properly cooked biscuit.
13:00Do I get to keep the rest of the truffle?
13:02I made it so beautiful.
13:04I mean, honestly, this could be worth $4,500.
13:07All right, Chefs, grab one of your plates.
13:09Let's head over to the table.
13:11This is a blind tasting.
13:12So, poker faces.
13:13Okay.
13:14Damaris.
13:16My phone just buzzed.
13:17It looks like our guest judge is here.
13:20Who is it?
13:21The biggest wild card is the judge.
13:24Your judge is also a wild card winner.
13:26I hear shoes.
13:27With three wildly successful LA restaurants.
13:33Chef Antonio Faso, everyone.
13:36Hi.
13:38Can I just say, you look phenomenal.
13:39Oh, thank you.
13:40I mean, look at the...
13:42Also, Zach, your purse is phenomenal.
13:44I feel like a shaggy dog.
13:46What am I, a chopped liver?
13:47No.
13:48No, you look great.
13:49So, $4,500 in a pot.
13:51Bestie brunch.
13:52I'll go with what's in front of me.
13:54Let's do it.
13:54Looks like an amazing biscuits and gravy.
14:01Mmm, biscuits and gravy, as far as a brunch item, I love.
14:07You know, immediately looking at these biscuits, phenomenal.
14:10There's like the beautiful brushing on the outside, gorgeous crisp.
14:14And when you see that, you're like, okay, well, let's now check the inside.
14:17Perfectly cooked.
14:18The sausage is delicious.
14:20Gravy is phenomenal.
14:21But I wish that there was a little bit more sausage versus the biscuit.
14:26Whenever you're ready, we'll move on to the next dish.
14:28Time.
14:30It looks as if it's like breakfast sandwich meta BLT.
14:37I heard the crunch from like 10 feet away.
14:40This is a sandwich for your bestie brunch on a really long road trip.
14:44And you're in a truck stop somewhere.
14:47Sounds very vivid, chef.
14:48A truck stop?
14:49Where are we going with this?
14:50From a technician standpoint, the brioche perfectly toasted on all
14:55sides.
14:56I like that the yolk is like half wet, half kind of jammy.
15:01I would have liked maybe something to brighten it up a little bit.
15:03Some herbs, some kind of vegetation to balance it out because it's literally all meat.
15:10This would have gone a lot smoother if I could use more than one pan.
15:14Let's go ahead and move on to the last dish, please.
15:17So breakfast pizza, I'm assuming, or breakfast slap bread.
15:23Let's just start with the dough.
15:26Oh, boy.
15:27Delicious.
15:28The cook on this is wonderful.
15:30Like you flip it over and you see sort of all of this beautiful caramelization and crunch.
15:36You know, when you pull this layer back and you see that there's like an aerated hole right there,
15:40it's hard to do.
15:41I like that it's on something round.
15:44If I was in a restaurant 100%, this is how my breakfast pizza would be served to me.
15:47In a way, the wild card actually helped me.
15:51But I feel like the toppings are a miss in ratio, right?
15:56So I would have almost preferred one egg right in the center versus two quail eggs.
16:03$4,500 in the pot.
16:05Bestie brunch.
16:06Bestie brunch.
16:07One of these chefs are going into the next round.
16:09$4,500 more.
16:16I'm going to go with...
16:24Chef Ansonia, $4,500 in the pot.
16:28Bestie brunch.
16:29I'm going to go with...
16:35The pizza.
16:37Oh!
16:38Oh!
16:39Oh, my...
16:40My.
16:41Honestly, everything was there.
16:43Like the yolkiness from the egg.
16:45But really like the most impressive thing was the pizza dough itself.
16:48Oh!
16:49Damaris beat me several times.
16:52So, yes, beating her, that feels good.
16:55Chef Ansonia, thank you so much.
16:57Thank you, thank you, thank you.
16:58Both Damaris and Duff have $3,500.
17:01Down some money.
17:02Don't love it.
17:03We're all always pretending like, oh, my God, I lost.
17:06No big deal.
17:08Inside, you are crushed.
17:10I can't be losing money because clearly I work at a truck stop.
17:15Neither of them made a friend today, right?
17:17Zach's got my money.
17:19And Damaris hosed me with that one pot thing.
17:21You, Zach, have $8,000.
17:25Come on, I need my money back.
17:27I'm glad you're motivated.
17:28Because we are now entering the make or break hand.
17:31So, the good news is that you'll have 30 minutes to cook rather than 20.
17:36But we are doubling the stakes.
17:38The buy-in is $1,000.
17:40I'm so bummed that I lost my money.
17:42I'm not rich enough to just be losing $1,500.
17:45What was I doing?
17:46All right, I count $3,000 in the pot.
17:49The dish that we're all making is...
17:53dumplings.
17:55Dumplings!
17:56Pretty good.
17:56Now that we're in the second round, I love making things just a little bit more
18:00difficult for you.
18:01We're going to introduce the ingredient card.
18:04Cherry.
18:06That changes the game.
18:07What?
18:08Here's the thing.
18:09Carbs, across the board, are my strength.
18:12You know what else is your strength?
18:13That stack of money that you have.
18:15Yeah, it is.
18:16It's really nice.
18:17All that's going to change though with these wild cards.
18:23I must use Caribbean flavors.
18:26I think this is a great wild card.
18:29Flavored soda, cherries, such a good combination.
18:35Ah, I hate it.
18:37Truffle oil is the worst.
18:39It's so hard to use and not just have it kind of take over the dish.
18:43Okay.
18:43So, let the bedding begin.
18:45Damaris, the action is yours.
18:47But do remember, chefs, you're going to need $1,500 to buy into the last hand.
18:51Wait a second.
18:52You have $2,500 now.
18:54Shoot.
18:54I am not 100% confident with truffle oil, but I have beat both of these guys before.
18:59$1,000 in.
19:01No.
19:01$1,000.
19:02Okay.
19:03Zach, the action is yours.
19:04You can call or you can go ahead and raise the pot.
19:06Winning one round feels good.
19:08And that's the problem.
19:09Because the second you start feeling good, I don't want to go much higher.
19:13I'm going to call.
19:15Beautiful.
19:15Right now, we have $5,000 in the pot.
19:18Zuff, the action is huge.
19:19I want to cook in the third round.
19:21I don't want to get eliminated.
19:22So, I have to make sure that I'll have $1,500 left for the third round.
19:26So, this is $1,000.
19:28Oh!
19:29$6,000 in that pot.
19:31Let's see the wild cards.
19:33It's Damaris.
19:35You must use truffle oil.
19:37I don't love it.
19:37I think it's delicious.
19:39Really nice.
19:39I'm trying to lie.
19:41I hate it.
19:42Get out of here.
19:43Zach, let's see what you have.
19:45Must use flavored soda.
19:47Ooh, a cherried flavored soda, possibly?
19:50Duff, what do you got?
19:51No, no, no.
19:52Carib.
19:52Oh, that's great!
19:55That is a great one.
19:57The table is set, ladies and gents.
19:59We have $6,000 in the pot.
20:00We're making dumplings using cherries.
20:02Your time starts now.
20:03Oh.
20:03What's happening?
20:04Jeez Louise.
20:05Where's the meat?
20:06Right here.
20:06Oh.
20:07I want to do pan-fried pork buns.
20:09And then use cherries in a dipping sauce.
20:12I think I'm going to try to make like a seafood curry,
20:15but I don't know that much about dumplings.
20:17I'm not like a dumpling smith.
20:19Is that a job title?
20:21Oh, oh god.
20:22There has been a lot of wacky combinations
20:25in Wild Card Kitchen.
20:26This one is up there as one of the wackiest.
20:30Chef Damaris, what are we making?
20:31Chicken and dumplings.
20:32Beautiful.
20:32With a little Indian flavors.
20:34One of my favorite dishes in Indian cuisine
20:36is Maggie.
20:37It's a soup.
20:38And the flavors of it work really well
20:40for making chicken and dumplings.
20:42Is that where you're adding the cherry, I'm assuming?
20:44Yeah, there's cherries in the actual soup.
20:46We have these frozen cherries.
20:47I'm going to blend them down.
20:48Making a little cherry dumpling.
20:50It's a southern dumpling.
20:52Understanding a little bit more about Antonia's literalness,
20:56she takes it as like, if it's cherry,
20:57I want to see cherry.
20:59This is totally coming down to smart gameplay.
21:01So Chef Zach, what are you making?
21:02A pan-fried steamed bun.
21:05Okay.
21:06I love all forms of dim sum.
21:07What's in your filling?
21:08A little lamb, a little pork, a little mushroom.
21:10Very, very cool.
21:11Yes.
21:12For me, this round is more about pride and less about money.
21:15Winning twice will show that I can do a lot more than make cake.
21:20I'm making this dough with...
21:22Ah, grape soda.
21:24Grape soda.
21:25That purple drink.
21:26House is satisfied.
21:27We have grape soda right here being used.
21:28Have you done anything like this before?
21:30Absolutely not.
21:31And this is why I love Wild Card Kitchen.
21:33Grape and cherry are very good friends.
21:35It is also carbonating this flour as well as you steam it.
21:39This is correct.
21:39But my biggest concern, considering that the steamed bun dough that I use
21:44normally takes about two hours, condensing that into 30 minutes, risky AF.
21:50Chef Duff, I'm going to break out the steel drum for the Caribbean theme.
21:54Do it.
21:56What are we thinking about doing, Chef?
21:57Okay, so I'm going to make a coconut shrimp curry.
22:00Ooh.
22:01I got some ginger.
22:02I got some allspice.
22:03Caribbean, for sure.
22:04Is that where you're adding the cherry, I'm assuming?
22:06Yeah, but time right now is the enemy because I'm trying to do something that
22:10takes a second to really sort of mature in flavor.
22:13Now I got to get my rice going because rice takes a second to cook.
22:17Tell me a little bit about the dumplings.
22:19So I'm not sure about the dumplings yet.
22:20Dumplings are not one of my strong points.
22:22I'm really interested to see how everything comes together.
22:24Somewhat bleak at the moment.
22:26I got to win.
22:27I have to win this for my daughter.
22:29I got a birthday party I got to put on.
22:31How you doing, Damaris?
22:33I'm feeling good.
22:33How are you feeling?
22:34I could be doing better.
22:3515 minutes left in the make or break hand.
22:37Chef Damaris, I see chicken.
22:39Boom.
22:40So now we're getting all those flavors that I've built in the pan.
22:43And then so now I got my truffle oil.
22:45I'm ready to roll.
22:46Your favorite truffles are good.
22:49Are you going to maybe finish it with a little bit after?
22:52No, I don't want all of that flavor.
22:55Gotcha.
22:55Because I don't think Chef Antonia is going to love truffle oil.
22:59She'll never know.
23:00Rude.
23:01What are you doing with it?
23:02So I'm going to fortify this stock with a little bit of truffle oil.
23:06Okay, check.
23:07Chef Zach, we've got some charred scallions in the building.
23:10Yeah, there's a little cherry poisson dipping sauce.
23:14What's the secret to a good sauce?
23:15Balance and flavor.
23:17A little sweet, a little salty.
23:18The sauce makes the dish, baby.
23:20You know, Zach, I can't use any green, but I'm definitely going to go home with some green.
23:24Oh, okay, okay, okay.
23:26I can feel the heat.
23:28Damaris and Duff want their money back.
23:30Chefs, we're right under 10 minutes left in the cook.
23:33What?
23:33Are you serious?
23:34Yeah, for real.
23:35I haven't even shaped the dumplings.
23:37I need 12 minutes to make sure that the dough and the meat is cooked through.
23:42Seven minutes, 30 seconds.
23:43The dumplings are not going to be done in time.
23:46Very bad, very bad, very bad.
23:47I think I'm going to fall flat on my face.
23:52Six minutes left in the cook.
23:54$6,000 in the pot.
23:56I need to try to get an aggressive steam and cook that meat.
24:00Okay, Chef Gup, how are we feeling, man?
24:02I'm going to do what are called drop dumplings.
24:05Ooh.
24:05The dumplings are going to be relatively simple.
24:07Lard and flour.
24:09And then just drop them right in and cook them right in the curry sauce.
24:11We'll see if that works.
24:13You know, even though I've never made a dumpling like this,
24:16I am ace of cakes, right?
24:19I know my way around a flour.
24:20Comeback king.
24:2290 seconds left.
24:23So we're taking the chicken and the cherry mixture,
24:26and then I'm spooning the dumpling and gravy over the top of that.
24:31So much punch of flavor in there.
24:33One minute left.
24:34What?
24:35No.
24:37No.
24:38Where did my dumplings go?
24:40Like, I put like 30 dumplings in here and they're gone.
24:4430 seconds left.
24:46What?
24:47Didn't put any egg product in it and they just disintegrated in my curry.
24:53Your boy's struggling right now.
24:55Put my rice down, put some shrimp down, and then I'm putting my curry right on top of it.
25:00Delicious, but missing dumplings.
25:0210 seconds left in the cook.
25:03At the very last second, I pull the dumplings out of the pan.
25:07Five, four, three, two, one.
25:11And that's about it, chefs.
25:13Well done.
25:14How do yours look?
25:15Pretty good.
25:16I don't know what Zach is doing over there, but at the end of everything,
25:21he like really pulls out something beautiful.
25:24I really hope they're cooked.
25:28So, Chef Antonia, we are in the make or break hand.
25:32Whoever you decide wins goes to the next round with $6,000.
25:37Wow.
25:38So, we have dumplings.
25:40Uh-huh.
25:40And we're using cherries.
25:42Okay.
25:42I like to just go with what's in front of me.
25:44I see shrimp, rice, sauce.
25:47I don't see dumplings.
25:50Man, I knew this was coming.
25:52Like, is there something that I'm missing?
25:57But this was really good.
25:58The shrimp, I think, is my favorite part.
26:00The shrimp is succulent, but then has a nice caramelization.
26:03I think it goes really well with the sauce.
26:06There's definitely some warming spices in there.
26:08That's the Caribbean flavors.
26:10That's awesome.
26:10But I really like the flavor of the cherry that I got throughout it,
26:14because everything is so savory.
26:15I'll go here.
26:18So, clearly dumplings and clearly cherries.
26:26Mmm.
26:27The dumplings are phenomenal.
26:30I love that the dumpling has this sort of like steam on the top and then a saute on the
26:35bottom.
26:36It almost looks like maybe some sort of cherry was used in making the dough.
26:40That's grape soda.
26:42Grateful for this wild card.
26:43The meat or the farce in the inside, I think, is really, really nice.
26:48I think it's lacking a little fat.
26:50All I'm thinking is, thank God it's cooked.
26:53Let's go ahead and move on to the last dish, please.
26:56This looks like a little chicken and dumpling.
27:02I love the flavor of the broth.
27:05There's a good amount of heat, a really good amount of herbaceousness.
27:09It has like a real richness to it.
27:10I would love for her to know that there's truffle oil in there,
27:13and that I did such a good job using it.
27:15She can't even taste it.
27:16The dumplings themselves are soft, delicious.
27:20I can kind of see what I would say are specks of cherries,
27:24but I think more cherries would bring the whole thing together.
27:26So, $6,000 in the pot.
27:29Chef, you have the tall task.
27:32Yes.
27:32What say you?
27:35All wildly different, but really good.
27:40Okay, I am going with...
27:46the dumpling and cherry dish.
27:52Zach!
27:53Wow.
27:54This was hard to beat.
27:55The dumpling and cherry, you nailed it.
27:57There's something about the way that Zach is cooking today that is really delighting,
28:01Antonia.
28:02We're really getting it handed to us today, Duff.
28:04I mean, does that mean round three, like I'll finally get some dessert?
28:07I'm going for...
28:08I don't care what it is.
28:09I don't care if it says...
28:10I'm going dessert, too.
28:11If it says clam chowder, I'm making you a dessert.
28:13I'll figure it out.
28:14I want dessert.
28:15I'll make you dessert.
28:15Chef Antonia, good job again.
28:17Thank y'all.
28:18Zach, how much you got right now?
28:19$12,000.
28:21Both Chef Damaris and Chef Duff have $1,500.
28:24Just enough to make it to the third round.
28:26You can just give me your money now.
28:27I am coming for you so hard in the third round.
28:31It's a little disheartening because I do feel like I'm cooking really well.
28:35But I think that Zach has excellent gameplay.
28:38I'm going to lean into that.
28:39The question is, can you guys dig yourself out and redeem a little bit of this money?
28:44Chefs, I'd like to welcome you to the all-in hand,
28:46which means the smallest steak has to go all in.
28:49So the two Ds, Chef Damaris, Chef Duff, $1,500 in the pot.
28:53I got nothing in my pocket.
28:54Right now, Zach has my money and I'm going to get it back.
28:57If I don't get it back in the third round, I'm going to get it back in the parking lot.
29:00So right now, we have $4,500 in the pot.
29:04So the best that Damaris and I can do is we're down $500.
29:08And the worst is somebody's going home with squadouche.
29:11For both of us, if he wins again, and it's a clean.
29:14Can you imagine if he goes home with $15,000?
29:17You know, when I'm this down in Vegas, I leave.
29:23Dish card?
29:24Let's see what you got.
29:26So the dish is...
29:27Ooh-wee-goo.
29:28Ooh-wee-goo.
29:29I like that. I love it.
29:31We have as the ingredient...
29:34Ooh. Marshmallow cereal.
29:37Cereal with marshmallow.
29:38I'm sure you have ideas popping in your head right now.
29:40I don't so much.
29:42But I just want to let you know that the game is about to get a little bit tougher.
29:46I don't like that.
29:47Uh-uh.
29:47For your final hand, I've decided to take all of my most diabolical cards.
29:53Oh.
29:53And put them into this diamond deck.
29:57I hate this.
29:58Everything's about to change with these diamond deck cards.
30:03I can't use marshmallow cereal if I have to make something that's black and white.
30:06I'm going to violate one of these cards.
30:10I have to use a mystery can.
30:12No one likes mystery.
30:14Mystery meat?
30:17I am the only one that gets the acid.
30:19I love it.
30:20What's different about this round is that I'm going to give each of you three the option
30:23to maybe switch out your cards.
30:25Now, next diamond card could be a lot better or so much worse.
30:30Once you make the trade, it's not going back.
30:33Damaris, it starts with you.
30:34Do you want to stay with your card?
30:36Do you want to?
30:36I'm going to keep mine.
30:37This is the best card I've had all day.
30:39Zach?
30:40I don't think there's anything worse than mystery cans.
30:43I will risk it and take another one.
30:45Oh, he's risking it for a biscuit, y'all.
30:46So I'll take that card.
30:48So before you flip, let's see what you had.
30:51You must use a mystery can.
30:53Ooh, that's not good.
30:53There are good things in camps.
30:55Sure.
30:56But there's also like pheasant.
30:57Take a look at your new card.
31:03It gets worse.
31:05Let's see what we got.
31:06Must have dish be one predominant color.
31:09Ooh.
31:10Oh, wow.
31:10Are you okay?
31:11I don't know why he's stressing over here with all our money.
31:14All right, that's true.
31:15Because if I don't make a green sleep, I lose.
31:17You never hear stuff.
31:18The action is to use.
31:18I'm going to trade.
31:19You are.
31:20I am.
31:20Okay.
31:21All right, so let's see what you're turning in.
31:23This must be black and white.
31:25Ooh, hard one.
31:26Especially with marshmallow cereal.
31:29What's on that card?
31:30This, you know, I cannot use anything green.
31:35That's much better than making something black and white.
31:38Damaris, what do you have?
31:39I have exclusive use of acid.
31:42I get all the acid and you get none.
31:45And you get none.
31:47No citrus, no vinegar, no citric acid.
31:50None.
31:51Might as well tie a hand behind my back.
31:53So we're doing ooey gooey.
31:55We're using marshmallow cereal.
31:57$4,500 in a pot.
31:58Your time starts now.
31:59Boom.
32:00No matter what, it's going to be dessert.
32:01Oh, yeah.
32:0230 minutes.
32:02Are we finally going to see these chefs bake in their wheelhouse?
32:06Man, you know what would be nice right now?
32:08Acid?
32:09Orange.
32:09I am making a chocolate banana gooey caramel pancake.
32:16If I lose this on dessert, I am never going to hear the end of this.
32:20I want to make a gooey brown butter almond cake.
32:23Then I'll have an ice cream.
32:24But not having acid is a problem.
32:27Chef Damaris, all this acidic stuff.
32:29What are you making?
32:29I'm going to make an orange citrus cake with ooey gooey fruit.
32:34Yum, yum, yum.
32:34So yum.
32:35I'm really in a power position right now.
32:37That's true.
32:38So why not lean into it?
32:39This is all of the marshmallow cereal?
32:41Yeah.
32:41So I'm using part of it for sugar, part of it for flour.
32:45OK.
32:45Marshmallow cereal, it's not my ideal ingredient.
32:50There's so much food coloring in those marshmallows.
32:53Oh, that got weird.
32:55This is a interesting color.
32:58Definitely feeling the pressure, especially after losing round one and round two to Zach.
33:03Like, he is going to be insufferable.
33:05I got to get my cakes in the oven.
33:07If these don't get done in time, I am walking out of here with no money.
33:12So Chef Zach, what are you making?
33:13Gooey almond cake.
33:14Gooey almond cake.
33:15OK.
33:15I start with almond flour and then I need to make it uniform in color.
33:19So I'm going to add some strawberry powder and raspberry powder.
33:23What's the predominant color then?
33:24It's going to be this gorgeous purple.
33:27Purple.
33:27I want Antonia to know that it was me.
33:31But also, I have cereal ice cream.
33:35Would the use of acid help in this dish by any chance?
33:37Yeah, rub it in, buddy.
33:39I rely on acid in ice cream base.
33:43And you don't realize how many things have acid in them naturally.
33:46So, like, my first thought was sour cream.
33:49No.
33:49Creme fraiche.
33:50No.
33:51Cream cheese.
33:51No.
33:52It's got to be tough if you want to win all of that money, right?
33:56Bruh.
33:56This is about me sweeping the game.
33:59It's very...
34:02constraining.
34:09We've got 15 minutes left in the all-in-hand.
34:12Ooey gooey marshmallow cereal.
34:14$4,500 in the pot.
34:15And Zach could clean sweep this entire thing.
34:18You cannot use acid and predominantly one color.
34:22It's got to be tough if you want to win all of that money, right?
34:25Tell me what you have in mind.
34:26So, I'm enhancing the cereal with my good old friend, fresh berries.
34:31They are the tart counterbalance to the sweetness.
34:35This guy's good.
34:36See, he knows what he's doing.
34:37Here's the thing.
34:38We've seen that ice cream machine turn a really good dish into a really bad dish.
34:42It can over churn really quickly.
34:44So, we shall see.
34:47Chef Duff, what are you thinking as far as your dish, Chef?
34:49I'm gonna do marshmallow cereal pancakes, but no green.
34:55No green ingredients.
34:57No green. Oh, there's a green one.
34:59What just happened?
35:01Hell yeah. That looks nice.
35:03Would you cook this for your daughter?
35:04Oh, yeah. Listen, I'm ready to go home with enough money that my little girl gets a pony on her
35:09birthday.
35:10Duff is gonna win. Duff is gonna win.
35:13Hey, Duff, I have some green if you'd like it.
35:15It's in my bag.
35:16Oh, my God.
35:17You know, if I didn't have a half hour, I'd come up.
35:22Chefs, we're at 12 minutes, 50 seconds.
35:24There's a lot of fruit components now.
35:26These are all ooey gooey.
35:27Oh.
35:27Like, they're so gooey.
35:29I am making sure that I am absolutely nailing the challenge.
35:33I've done this the most amount of times, and now Zach is coming in and absolutely destroying me.
35:39Right.
35:39I just can't let Zach go home with all my money tonight.
35:42And then ooey gooey is gonna be in this cream cheese mascarpone frosting.
35:47Very ooey, very gooey.
35:48That's gonna get all mixed together, and then I'm gonna add in heavy cream.
35:5110 minutes exactly, chefs.
35:54Man, you know what would be nice right now?
35:56Orange. I'm making Bananas Foster, and I got no orange.
35:59But I do have the liqueur.
36:01This does not count as an acid, right?
36:03Ooh, that's acidic.
36:05Duff, you cannot use an orange liqueur.
36:07This is a diabolical card, Chef Tamaris.
36:12Oh, what am I gonna do here?
36:14I still got the bourbon.
36:15Here it is, ladies and gents.
36:17Wow.
36:17Is this the gooey that you were looking for, Chef?
36:19It's not quite as ooey gooey as I thought it was gonna be.
36:22Oh, you know what I'm gonna do?
36:23I'm gonna make a salted caramel.
36:24All right, let's see what happens.
36:26Five minutes left.
36:28How's it going over here, Chef?
36:29Ooh, well, so much is riding on the ice cream.
36:37That is incredible.
36:39A marshmallow cereal ice cream that tastes like my childhood.
36:43Oh my God.
36:44Antonia, don't be impressed by the ice cream.
36:49All right.
36:50I mean, this greenhouse, we joke about it, but it really is my dream.
36:53If I win this round, I can go home with everything.
36:56What do you got over here?
36:57Oh.
36:57I'm just gonna do a really quick chocolate decor with fruit powder.
37:01And then I wanna get some of the crunchy cereal bits.
37:04Oh, wow.
37:05Am I showing off?
37:06Yeah.
37:07For a clean sweep, I will.
37:09Oh, you're a beast.
37:10Get it on the plate, Chefs.
37:11Two minutes left.
37:12I got cake on the bottom.
37:14I pipe on some chocolate and then a bananas foster sauce.
37:18I made a salted caramel sauce.
37:20Look at that.
37:20I don't see a hint of green, so check on that.
37:23One minute left.
37:23I scoop my ice cream and top it with the white chocolate
37:26berry twill.
37:27I literally drop the cakes in the center of the plate,
37:31and then I add the blueberries.
37:33Is this the gooey that you were looking for, Chef?
37:35It's gooey.
37:35And predominantly one color.
37:37I'd say that's a check over here for Chef Zach.
37:4045 seconds left.
37:42I'm adding a big scoop of my mascarpone fluff,
37:46but I'm in a really bad place if my cakes don't get done.
37:50Yes.
37:52These look incredible.
37:54I'm adding my fruit, and then I'm topping
37:56the entire thing with cereal.
37:58Five, four, three, two, and one.
38:03That's about it, chefs.
38:04Well done.
38:05Wow!
38:06Whoo!
38:09I'm feeling pretty good.
38:10Yeah, this is delicious.
38:12I think I'm going to win.
38:13This is intense.
38:14I definitely felt like the pressure.
38:23For the very last time tonight, Chef Antonio Lofaso.
38:26Yay!
38:26Do we get desserts?
38:28Is it dessert time?
38:29You spoke it into existence, Chef.
38:31Ooey gooey with the use of marshmallow cereal.
38:36$4,500 in the pot.
38:37He has no money.
38:38No money.
38:38You're all in.
38:39Yeah.
38:39You're all in.
38:40Well, this one over here.
38:42I know.
38:43Okay.
38:43Let's go here.
38:45All right.
38:45So there's like this delicious cake, then the purplish ice cream.
38:53I mean, when you see that, that's like ooey and gooey right there.
38:59But here's the real genius about this, is that artificial flavor to that cereal is sort of masked
39:07in the best possible way from the fresh fruit.
39:09And I did that without acid.
39:11The ice cream is brilliant.
39:13I love the ice cream.
39:14There's this chocolatey, marshmallow cereal flavored topping that tastes like breakfast cereal.
39:20Let's go ahead and move on to the next dish.
39:22Is it like a Bananas Foster Meta pancake?
39:30When you have a breakfast cereal, you can't take it too seriously.
39:33And this is very, very, very fun.
39:36So ooey gooey, without question.
39:38The texture of the pancake is lovely.
39:41See this like browning right here?
39:44I like that the marshmallow cereal, they're left here for me to eat.
39:48They melt in your mouth like cotton candy.
39:50But I was hoping there would be some brightness to the dish, right?
39:54Like creme fraiche or whipped cream to sort of cut through the richness.
39:58I probably needed a little more acidity, thanks to Damaris.
40:02And our final dish of the evening.
40:04It's a little cloud of fluffiness.
40:06I see the marshmallow cereal, and then all this fruit.
40:13I am fawning over this bounty of fruit.
40:18Some of it is really beautifully sweet, like the pineapple.
40:21I think the gooseberry is really smart because they're like hyper acidic.
40:25And then the cake is delicious.
40:28So ooey and gooey.
40:29The best part of this dessert is this dairy cloud of deliciousness.
40:34I just almost wish though that the marshmallow part of the cereal was a little bit more prevalent.
40:42Guys.
40:43$4,500.
40:45Either Duff or Damaris can go home with $500 with some money.
40:50Okay.
40:50Or it could be a clean sweep with Chef Zach.
40:57If I lose again, I have nothing.
40:59It's so humiliating.
41:01That is my daughter's birthday party money.
41:04I gotta win.
41:05Please, Antonia.
41:06A clean sweep?
41:10The dish that I'm choosing is...
41:17the ice cream.
41:21And it's a clean sweep by Chef Zach.
41:24Wow.
41:26I love the ice cream.
41:27I love the outside.
41:28I love the chocolate that tastes like the marshmallow cereal.
41:32There's a lot of work.
41:33I don't know what is going on over here.
41:35Wow.
41:36Clean up aisle five.
41:38Clean sweep for this guy.
41:41You destroyed us in the most humbling way.
41:47An armored vehicle was waiting outside for you, Zach.
41:49Legit.
41:50You know what's gonna be waiting outside for you?
41:51Me.
41:54He's gonna key your car on the way out.
41:57Come on, winner.
41:57Let's go.
41:58We're gonna need a bigger dog.
41:59Oh, my God.
42:00I gotta go.
42:01That's messed up.
42:02Turn these lights off.
Comments