- 1 hour ago
Category
📺
TVTranscript
00:00This is Myrtle Beach, South Carolina. Sixty miles of beautiful sunny beaches,
00:05attractions, and more than 2,000 restaurants. With amazing culinary options,
00:10the beach has become a true foodie destination. I'm Mason Zeglin and I'm
00:15passionate about great food, southern hospitality, and healthy competition. And
00:19I'm here to set up a chef swap challenge. Each week we're gonna take two chefs and
00:24swap them into each other's kitchens. Our chefs will have no idea where they're
00:28going or what they'll cook. They can grab one ingredient from their own kitchen,
00:33but they only get 60 minutes to cook up a masterpiece. Myrtle Beach culinary experts
00:38Dylan Foster and Johanna Wilson-Jones will help me determine who takes home the
00:42chef swap night. It's time for chef swap. This is chef swap at the beach. Today we're
00:50swapping chef Steve from the Brentwood with chef Paul Kelly from chive blossom.
00:55These super chefs thrive on fresh local ingredients and high energy cooking.
01:00I've got a challenge for them that's right up their alley. We're heading to the
01:04farmers market at the International Culinary Institute to create a surprise
01:08basket of South Carolina goodies. If it goes in our basket, the chefs have to use it in
01:14their dishes. Already right here, we've got local mushrooms, we'll get some of these. Nice, live beans.
01:21Who's paying? Mason!
01:24In Carolina, we have such great sweet potatoes. Sweet potatoes, yes we do. These golden beets,
01:29they pickle really nice too. Oh yeah. Wow. That's got a nice peppery pop. Thank you so much.
01:35Get some cheese or some butter. With everything from garden fresh beets to crisp apples, creamy cheese to earthy
01:42mushrooms, I know. These quick thinking chefs are going to create a culinary marvel.
01:48My father was army, so me and my sister were kind of born on base. And then we moved here
01:54to the beach.
01:54I was trained before I even knew I was going to be a chef. Down in the water, pulling clams
01:59out with my
01:59bare hands. I had seafood background and then I had Japanese food. So my father's side is Japanese. So I
02:07was making gyoza, sushi, pot stickers at, you know, six, seven, eight years old, you know, chopping everything. And that's
02:15what started stoking my passion.
02:17I finished high school and I started at an Italian restaurant called Cinelli's. I was a dishwasher. And I became
02:23a very young chef at 20 years old.
02:26I just love to cook. I like, I like to create things. You know, my favorite thing is when you
02:30take that bite and you close your eyes and you get lost in the moment. That's how I know I
02:36did, I did right.
02:37My name is Paul Kelly Renault. I'm the chef owner of the Chai Blossom restaurant and bar here in Pauly's
02:44Island. Married to my beautiful bride, Trina, who's also a chef and a co-partner in the business for 25
02:53consecutive years. It's demanding, but it's very enjoyable. And we're very, very blessed to have the people behind the scenes,
03:00putting the food up every day and the front of the house staff. And they're wonderful. When I was young,
03:05my mother, I tend to have the people behind the scenes, putting the food up every day and the front
03:07of the house staff. And they're wonderful.
03:07And she tended to terrorize her in the kitchen when she was cooking. And she would either say, get out
03:13or if you stay in here, here's a peeler, get to work. And so that's how it started. And then,
03:19believe it or not, when I was about 15 or 16, I made crepes. I would go to people's homes
03:24and make savory or sweet crepes. And I graduated from the International Culinary Institute in Lower Manhattan.
03:33I came to South Carolina in 1997 from working on a small private island in Hawaii.
03:41And we decided to take a gamble. We bought this piece of property.
03:46If you have a vision, do not let the naysayers dissuade you from the attempt.
03:53I'm pumped to meet our chefs and surprise them with a chef swap.
03:57Chef Steve.
03:58Hey, Mason. How you doing?
04:00PK.
04:01In this envelope, I have where you're going to cook, what you're going to cook, and who you're going to
04:06be swapping with.
04:07But before I give you this envelope, I'm going to let you take one ingredient along with you.
04:11What's that ingredient going to be?
04:12I think that that is going to be ground saffron.
04:15Go big or go home.
04:16Love it.
04:17So because we're French cuisine, I'm bringing duck fat.
04:19No-brainer.
04:20Super versatile.
04:21You can use it in anything.
04:23Why don't you open this up?
04:24Sure.
04:24We got Chai Blossom, Chef PK, the Farmer's Market Basket Challenge, the Brentwood, Steve Brown.
04:30I love it.
04:30We were at the Farmer's Market.
04:32We filled the basket just for you.
04:34I'm ready to kill it.
04:35Let's do it.
04:36There's just one more thing.
04:37This chef swap starts right now.
04:39Rock on.
04:40Okay.
04:40I'm on it.
04:42Before our chefs can start their engines, they need to head into each other's kitchens and meet their pit crew
04:48for the day.
04:49What a beautiful-looking restaurant here.
04:52Gorgeous old building.
04:53I like the little herb garden they got going on.
04:57Hey, how's it going?
04:58Just from Chai Blossom.
05:00Thank you, y'all.
05:00I'm Chef Steve.
05:01Nice to meet you.
05:01Chris, nice to meet you.
05:02Let's get you on a kitchen tour.
05:04Let's do it.
05:04All right.
05:05Good-looking restaurant.
05:07Beautiful dining rooms.
05:11Hey, how you doing?
05:12Good.
05:12How are you doing?
05:13I'm Pete.
05:13Pete.
05:14Paul Kelly.
05:14Nice to meet you, sir.
05:15You want me to show you around?
05:16Sure.
05:17Let's have a little walk.
05:18Again, more proteins, whatever you need, octopus, duck.
05:22Come on back here.
05:23Let's check this out.
05:24All right.
05:24This is the walk-in.
05:26This is where we'll keep all our veggies, all our produce.
05:30Howl friends.
05:31I like it.
05:32The third.
05:32Salad station, garmagee station, tomatoes, artichokes, capers.
05:37This is where the magic happens right here.
05:40You got your grill.
05:41You got your convention oven.
05:42Well, this is our walk-in.
05:43We have a little bit of everything in here as well.
05:46Heavy creams, butters, eggs.
05:48I've got bacon, livers, chicken.
05:51Whatever you need, I'm here to help out.
05:53I'll be leaning on you.
05:54Thanks, sir.
05:55Today, this is your kitchen.
05:56I'm here to help you in any way I can.
05:58Just let me know what you need, and I got your back.
06:01All righty.
06:02I appreciate it.
06:02Thank you, sir.
06:03Now these chefs know the layout of their culinary racetracks.
06:06It's time to hand them their basket of garden-fresh ingredients
06:10and wave that green flag to start this race.
06:13Are you ready for this farmer's market basket challenge?
06:16I believe I am.
06:17The only thing you've got to do is highlight all the ingredients in this basket.
06:21We have some great South Carolina products for you.
06:24This is good-looking stuff.
06:26I'm really excited to see what you can do with this basket.
06:28I'm ready for every challenge.
06:30In that case, I'm going to put 60 minutes on the clock and go.
06:34Let's go.
06:38I've given Chef PK from Chive Blossom and Chef Steve from the Brentwood the same basket of Myrtle Beach Garden
06:44treasures.
06:45The clock has started, and both need to dive in and see what they're cooking with today.
06:49The catch?
06:50They have to use every ingredient they find.
06:53We got some beets here, some apples, some limes, and those are really tasty.
06:58We got some beautiful South Carolina microgreens.
07:01My secret ingredient today is saffron.
07:03All right.
07:04Let's just start rusting off some beets.
07:06Sure.
07:07It's very interesting.
07:08I've never seen mushrooms like that before.
07:10I'm going to do those mushrooms, press those in slices about like that big.
07:15So how long have you been at Brentwood?
07:16Brentwood, I've been there going on seven years now.
07:20Nice, nice.
07:22Brentwood, you know, we're an old Crown Victorian home.
07:24We're a French-American bistro, upscale fine dining.
07:28I like to do the duck confit.
07:30You roll it in a Moroccan blend of spices.
07:34We cure it overnight, and then it cooks for about six and a half hours.
07:38And then when you get it out, you can crisp it in a deep, fat fryer.
07:41You serve it with like a fingerling potato.
07:44And my other favorite dish here is the scallops.
07:47We use A-Boat scallops, and I make a limoncello risotto with fresh garden herbs.
07:51You just can't go wrong with it.
07:53Oh, I love what I did.
07:54I'm the first one here, and I'm the last to leave.
07:57There's no such thing as perfection.
07:59Achieve excellence, but strive for perfection.
08:03How long have you been doing this?
08:04Forty years.
08:05Yeah, I'm 30 years.
08:07I'm the chef-owner of the Chai Blossom Restaurant and Bar here in Pawleys Island.
08:11We want it to be not pretentious, just real comfortable and enjoyable.
08:16Some of our signature dishes here would be the shrimp panini with country ham, cremini mushrooms.
08:23It's a wonderful pasta dish.
08:25We do our best to give back to the community.
08:28Whatever we can do to help this community grow, we're all in.
08:34So, uh, what ingredients did you bring with you today?
08:36I brought duck fat.
08:37Being a French-American bistro, you know, we use a lot of duck fat, and it just adds another layer.
08:43I'm going to do two separate plates.
08:45Okay.
08:45One's going to be a red beet gouda grilled cheese sandwich with a petite salad of apples, arugula.
08:52That sounds really good, man.
08:53Uh, we can take those, uh, other small beets, some, uh, light chicken stock, a little salt and pepper, put
08:59a dash of orange juice, and throw a red wine vinegar.
09:02Five minutes have passed, chef.
09:05That was a quick five minutes, man.
09:06Time's already flying.
09:07Already flying.
09:08Will you drop these in the other water for me?
09:11Not a problem.
09:12Hey, Chris, where's your Himalayan salt?
09:13Oh, I see it.
09:14Our chefs are out of their comfort zones now.
09:16Ah!
09:18Hey, Chris, do you have a step stool to get up to that Himalayan salt?
09:20I do, I do.
09:21You know how you keep heavy cream from boiling over?
09:24Put a wooden spoon in the pot.
09:25Oh, yeah.
09:26My mama taught me that trick.
09:27Yeah.
09:28Apples, I'm going to mince them up and put them on top of the, uh, scallops.
09:31It's different.
09:32Not knowing where everything is.
09:34Plus, you got the heat of the competition.
09:35I definitely feel the pressure.
09:38Uh, I need, um, the arugula and the mescaline greens.
09:44And we're going to need olive oil and red wine vinegar, please.
09:47Olive oil and red wine vinegar.
09:48Heard.
09:49Oh, this race is underway.
09:51Time for me to get in there and see what's cooking.
09:54Chef Steve, I know you're rocking and rolling already.
09:57I heard you say scallops.
09:58Are there any other proteins that you're thinking about using today?
10:01An octopus.
10:02I'm going to grill an octopus with some of the duck fat.
10:04And I'm going to do a roasted beef puree.
10:06Octopus isn't something that's on everybody's menu.
10:08It'll be really cool to see you integrate that today.
10:10PK.
10:11Mason, how you doing, big dog?
10:13Tell me real fast.
10:14How are you utilizing these ingredients?
10:15The red beets are in slices.
10:18They are going to go onto a grilled cheese sandwich with the gouda.
10:22The yellow beets, then they are going to be pureed with pressed lion's mane mushrooms as the protein.
10:29When I really feel like in that grilled cheese, this South Carolina unsalted butter is really going to be nice.
10:34So, Steve, you use all lion's mane mushrooms a lot.
10:37Only when they're in season.
10:38Sometimes they're hard to find in this area.
10:40But, yeah, I do like to use them a lot.
10:43Lightly dust them with the duck fat.
10:44Gotcha.
10:45We'll put them on the grill when we do the octopus.
10:47Okay.
10:48Beets going down.
10:49I have a little chicken stock, a little orange juice.
10:51We're going to make a nice little puree out of it.
10:53This is the julienne sweet potato, which is going to be the crispy garnish on the lion's mane.
11:0215 minutes are up, chef.
11:0415?
11:05Oh, boy.
11:06Here we go.
11:07Pressure's on, huh?
11:08They're working.
11:10They're just a hard, you know, a hard root vegetable, so they take a lot of time.
11:15The red ones are almost there.
11:17They've probably got like about three minutes.
11:18Okay.
11:19But the gold ones, they got about another five.
11:23Scallops.
11:24I'm going to sear them off, and then I'm going to put them on top of the roasted beef.
11:30I need something sweet for it, though.
11:32The lemon is just going to be a slight bit of acid to go with the yellow beet and saffron
11:39cream.
11:40Boom, boom, boom, lion's mane.
11:42Pop of fritos.
11:43I move twice as fast in my kitchen because I've been so familiarized with it.
11:49All right, let's go ahead and get the octopus oiled up.
11:52Gotcha.
11:52I'm loving the energy in these two kitchens.
11:55I'm getting ready to start composing some of this stuff.
12:00Let's take a cup of orange juice.
12:01Okay.
12:02Reduce it down.
12:03Reduce it down.
12:04And let's make like an olive orange sauce.
12:07Okay.
12:08Sure.
12:10Chef Pique and Chef Steve are really feeling the heat and burning up the racetrack in this culinary challenge.
12:15They have to use every single ingredient we brought them from the farmer's market today.
12:20If they want to bring home that checkered flag and the chef's swab knife.
12:24I'm just making a very simple vinaigrette for the salad.
12:28When you get a couple of those tasting spoons, I want you to know how to taste this.
12:32You got a touch of sugar.
12:33So we got an octopus going, right?
12:34That's a little.
12:35Wait on this to burn down.
12:36Got to wait on the scallops.
12:38With our chefs halfway through this race, I'm sending Dylan and Johanna onto the track for a pit stop taste
12:44test.
12:45What's going on, Chef?
12:46Hey, what's going on, bud?
12:47It is smelling good in here, man.
12:50You got 30 minutes left.
12:51I heard that this was a BYOS kind of party, so I brought my own spoon.
12:55All right.
12:56What are we cooking?
12:57What can I taste?
12:58We're doing a beet puree with an octopus today.
13:00Yeah.
13:01I'm going to smoke good into the beet puree.
13:04It'll give, like, three different layers.
13:05Can I try these apples?
13:06Yeah, taste the apples.
13:08So the apples are going to go with the scallops.
13:10Oh, man, that cinnamon is coming through.
13:11But the richness you're getting out of that duck fat.
13:14Oh, boy.
13:15Chef, I'm going to have to lay it down here for you.
13:17I want to see one thing from your Japanese heritage or your Asian-influenced heritage.
13:21Order this plate.
13:22Can you do that for me?
13:23I think I can.
13:24All right, good luck, man.
13:24I'll see you out there.
13:26PK, I'm in your face, which means you have 30 minutes left in this space to cook.
13:31How are we doing and what are we doing?
13:33You can try my saffron yellow beet puree.
13:38Oh, wow.
13:40That's silky and it's sweet.
13:42It tastes like butternut squash.
13:44Some hairline tomatoes.
13:47Let's do some edamame.
13:49The green flag is waving again and our chefs are putting the pedal to the metal.
13:53I am just, I'm doing a hard sear on them using the unsalted butter and olive oil.
14:03I've got like two minutes on this.
14:05Okay.
14:06And then we'll be able to start with our beet puree.
14:08Take this guy over.
14:09Excuse me, excuse me.
14:10Chris, a colander?
14:12Beet grilled cheese.
14:14I'm sure somebody's done it, but I haven't.
14:18I think they're looking pretty good.
14:19Trying to roast it and make you puree in under an hour.
14:22Just a little grandma.
14:24Really bring out the beets.
14:26I love seeing Chef Steve sneak some extra flavor into those beets.
14:30A little watery.
14:32I don't think it's going to be a puree.
14:34I'm going to change this up and just...
14:37What's that, a time check?
14:38Twelve and a half left, Chef.
14:43I'm starting to plate the lion's mane.
14:51Time's got me nervous.
14:54Got me shaking a little bit.
14:55With just a few laps left to go, our chefs are feeling the pressure.
14:59They've got to keep calm and race on to deliver their best plates.
15:03I think I'll finish on time.
15:05I overcooked them.
15:08Oh, it's double trouble for Steve in the final minutes.
15:11He's overcooked his fries, and he needs to rethink his beet puree.
15:16Hey, Chef, you got sour cream?
15:18I do.
15:19That's what I can use.
15:20Let me get it for you.
15:21I got ten minutes left.
15:23I'm cutting it because it's supposed to mimic a piece of meat.
15:26That's a great idea Chef PK has with those mushrooms.
15:30Sour cream, sir.
15:31Thank you, thank you.
15:33I'm just trying to get it thickened.
15:34It's a little loose.
15:36And please, baby, please.
15:39Chef Steve is pulling out all the stops, too.
15:42Really good.
15:44I'm mixing up crispy, seasoned, sweet potatoes with just a little bit of arugula.
15:51The textural vision to the dish.
15:54Now we're on to the last, and I actually might do it on time.
15:57Time.
15:58One lap left to go.
15:59All right.
16:02Where's Bladen's?
16:03Bladen.
16:05PK, I know time's ticking down.
16:07I'm going to get Dylan and Johanna out at the table so that we can taste some of this incredible
16:10food.
16:11I'm ready.
16:14Ah, I can't believe I'm shaking like that.
16:17It's all right, it's all right.
16:18Just nerves.
16:25Woo-hoo, nice, good work.
16:27Really appreciate all your help today.
16:29You're welcome in Lion's Mane.
16:31Add a little granary to this plate.
16:33Stressin' for no reason.
16:35It looks good.
16:37Done.
16:38Thank you, brother.
16:39That was intense.
16:40Time to taste.
16:41I'm so excited to jump into PK's dish today.
16:44Let's eat.
16:49The sauce really pulls this dish all together.
16:51With the introduction of the saffron, he's taking all South Carolina ingredients and then giving it his own little twist.
16:57But it's very at home here at Brentwood.
17:00Not every chef can take mushrooms and make them the star of the plate.
17:06There's a great balance here in that salad with the apple and that bitter arugula green.
17:09PK knows how to live afresh and giving you every aspect of flavor that's available in that fruit or vegetable.
17:16Look at this.
17:17It's a bold move giving us a grilled cheese.
17:19He's got the beets, the smoked gouda, and the butter.
17:22He's got three of the ingredients from this basket just right here.
17:25And it's delicious.
17:28Let's dig in to Chef Steve's farmer's market basket.
17:31And I've got to say, just visually, this is one of the prettiest presentations that we've had.
17:35Stunning, isn't it?
17:38That's one delicious, delicate bite.
17:40He made some very smart moves here.
17:42The smoked gouda, he kind of hid that into this sauce a little bit.
17:46Cheese and seafood don't always play well together, but he just used it as a savory note in that puree.
17:51And I tell you, some cinnamon.
17:53He put cinnamon on the sweet potato straws?
17:55It's on the apples.
17:56Oh, man, I am loving that.
17:59I gave Chef Steve a special challenge when I went in there.
18:02I wanted to see his Asian culture on one of these plates.
18:05And I'm not getting it on this one.
18:07I'm hoping I'm getting it on the smaller one.
18:09We shall see.
18:10Let's go for it.
18:12I love what Chef Steve did with this octopus.
18:15All the collagen is well-cooked.
18:17I mean, it's a very, very delicate meat.
18:19The soy with the edamame brings a nice saltiness to this dish that might have been lacking if he hadn't
18:25tossed that in there per your challenge.
18:27I love that we were able to just walk through the farmer's market and grab these random ingredients, and both
18:32chefs gave us something totally different.
18:34We give them the same ingredients, but they have no choice but to put themselves out onto the plate.
18:39PK!
18:41Mason, my man.
18:41How you doing, big dog?
18:42We loved everything at the table.
18:44It really spoke to the true ingredients of the basket.
18:48Well, that's very, very kind you can say.
18:49I'm happy to hear that.
18:51We'll see you at the knife ceremony.
18:52Yes, sir.
18:52You know it.
18:54Chef Steve.
18:55Hey, Mason.
18:55How you doing, brother?
18:56How you feeling?
18:57You have a second to decompress?
18:59It was definitely an intense battle.
19:00You know what I mean?
19:01I saw some real balances in your dishes today.
19:04Thank you so much for cooking for us today.
19:06We'll see you at the knife ceremony.
19:08All righty, brother.
19:09It was thrilling watching Chef Steve and Chef PK race around each other's kitchens,
19:14creating gorgeous culinary works of art.
19:17Using every ingredient from their baskets, both deserve to win.
19:21But only one can take home our chef swap knife.
19:25Chef PK, Chef Steve, your challenge today was a farmer's market basket.
19:31Chef Steve, we gave you that pretty challenging basket, but you handled it remarkably well,
19:36utilizing the proteins from PK's kitchen there in Chive Blossom, both the scallops and the octopus.
19:42You should be incredibly proud of the plates that you put out today.
19:45They were not only beautiful, but they were delicious.
19:47Thank you, Chef.
19:47Thank you for the opportunity, and I couldn't have done it without his chef de cuisine, Chris.
19:51You know, he was phenomenal.
19:53Chef PK, I love that you took the purest approach to that basket,
19:57and you didn't add any sort of protein.
19:59Yet, somehow you managed to make that lime main taste like a scallop.
20:04Thank you so much, Ms. Johanna.
20:06It's been a pleasure to work with all of you.
20:09Steve's sous chef Pete was phenomenal.
20:11It's been a wonderful experience.
20:14Chef PK, Chef Steve,
20:18the chef's swap knife goes to...
20:25Chef Steve!
20:28Congratulations, buddy.
20:30Good job, good job.
20:32Thank you, Mason.
20:33Both chefs displayed impressive skills today under tremendous pressure,
20:37but Chef Steve's integration of all the flavors from our Farmer's Market basket
20:41and absolutely stellar presentation gave him the winning itch today.
20:46I'm Mason Zeglin.
20:48Join me next time as we put two more amazing Myrtle Beach chefs to the test on Chef Swap at
20:53the Beach.
20:54For more on the chefs and restaurants featured on today's episode, visit ChefSwap.com.
Comments