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00:02Food is medicine and food is power.
00:05This is a dish to show people that indigenous foods
00:08are not living in the past.
00:10No way.
00:12Really cool to see indigenous food being elevated.
00:15Justin's plates look beautiful.
00:17It's like Jackson Pollock.
00:18I think I'm feeling every kind of emotion there could be right now.
00:21We're still here.
00:23We've always been here.
00:24And our food is beautiful.
00:25Our cultures are beautiful.
00:27And we want people to realize that.
00:28I see you.
00:29Like, I see you on the plate.
00:31This sauce, bro, is absolutely insane.
00:38I'm not setting out to be the Rachel Ray of Indian Country.
00:41I love it.
00:42No.
00:43I'm Mariah Gladstone.
00:44I am Blackfeet on my father's side and Cherokee on my mother's side.
00:47I live on the Blackfeet Reservation in Northwest Montana.
00:50Searing up some elk steak,
00:52which my Blackfeet ancestors hunted for thousands of years.
00:58I'm the chef and owner of Indigikitchen.
01:00It's a teaching tool for instructing and re-indigenizing our diets,
01:06predominantly through culinary education.
01:09It would mean so much to win Chopped,
01:11because it would be validation for the work that I'm doing in my community.
01:24I'm the co-owner and chef of Pioche Food Group in Upper Fruitland, New Mexico.
01:28We highlight different Navajo foods in a more modern upscale setting, like liquid nitrogen,
01:32spherification, a lot of different modern techniques.
01:34There are no rules in cooking.
01:37Certain principles we have to follow,
01:39but who's going to tell me how to cook or whatever?
01:43We've been featured in New York Times and Forbes.
01:47I was actually a James Beard finalist for Best Chef Southwest in 2023.
01:52Navajos, when we do this, we sift it through the whisk.
01:55I am the chef to beat because of the little accolades that I've been getting.
01:59I deserve to win.
02:02Go for it, Ray.
02:05I grew up on Santa Clara Pueblo Reservation.
02:07Food is medicine, and food is power.
02:10It's so important we even pray with our food.
02:12So we're going to slow roast this duck until it gets nice and tender,
02:15and then we're going to reverse steer it.
02:18Oh, yeah.
02:19I'm chef-owner of Manco Native American Fusion
02:22out of Santa Clara Pueblo, New Mexico.
02:24Went to culinary school, I came out on fire,
02:27and I became an executive chef at 23.
02:29Indigenous cuisine is based off of the three sisters,
02:33pork, and meat, and squash.
02:34And then depending on where you're from,
02:36it elaborates into different things.
02:39Being at Choc is so amazing.
02:40I can't wait to represent my Pueblo people.
02:44All righty.
02:45Tell me when you're ready.
02:48I think I'm the chef to the beat because I bring to the table my passion, my heart, my soul,
02:55and my skills.
02:58We're waiting until it smells as nutty as me.
03:02I am the chef and owner of Kitapanen Kitchen in Chicago, Illinois.
03:06Kitapanen is an expression of love in the Menominee language.
03:09I would consider my style of cooking a modern, indigenous comfort food.
03:14It nurtures your mind, body, and soul.
03:18Now that's pretty neat.
03:20It almost looks the color of my hair.
03:22I was a guest judge on Top Chef.
03:25I've had a whole lot of exposure and experience.
03:29I know what the judges are looking for.
03:31Perfection.
03:36Hello, chefs.
03:37Hello.
03:37Hi.
03:38Hey, how's it going?
03:39For this special competition,
03:40we are honored to have four chefs whose culinary points of view are so deeply aligned with their indigenous communities
03:47and cultures.
03:47We are very excited to be inspired by what you create on the plates.
03:52It's incredible to be representing indigenous cuisine on chop.
03:56It's going to bring visibility to our people, indigenous people as a whole.
04:01Are you all ready?
04:03We're ready.
04:03Ready.
04:05Excellent.
04:06Please turn your attention to this first basket.
04:12Open it up.
04:14What do we have here?
04:16And you'll be working with staghorn sumac.
04:20Sumac is great.
04:21It's going to have that tartness.
04:23Smells like yogurt.
04:25Pawpaw pulp.
04:26The pawpaw has a very tropical smell to me, like papaya or mango.
04:32Whitefish.
04:33Whitefish.
04:35Bunch of bones in this one.
04:37And casheroni.
04:38Oh, I have tiny fry breads.
04:41This basket is gnarly.
04:43It's going to be a lot of fun to work with.
04:44I can't wait to start cooking.
04:46You'll have just 20 minutes to make appetizers.
04:50And the clock starts now.
04:52Let's go.
04:55All right.
04:55Let's see what they do with this basket.
04:58Do this.
04:58Our judges for this competition are the host of Food Network's Wild Card Kitchen, Chef Eric Ajepong, plus award-winning
05:07private chef Piette Despain, and indigenous cuisine expert Chef Sean Sherman.
05:13Thank you for joining us.
05:14Thanks for having us.
05:15Thanks for having us.
05:16Yeah.
05:17Well, appropriately, this appetizer basket is a tribute to Native American ingredients.
05:21This is a very special day in the Chopped Kitchen.
05:24You guys cooked with these chefs before, maybe know a little bit about them.
05:28They all come from different, you know, regions, and I'm really excited to see in what way they're going to
05:33utilize these ingredients to really tell their own story.
05:35In the Southwest, you know, like, where Ray and Justin are from, like, they use a lot of the smooth
05:39sumac and they're able to just, like, make a tea out of it.
05:42And it's really good to get a light pink color.
05:44Yes.
05:44But the staghorn sumac's a little bit different.
05:47So, you know, where Jessica is from and Mariah is from, like, they have more of the staghorn in those
05:52regions, Montana, Wisconsin, Chicago.
05:57Justin, what's going on, man?
05:59So, I'm just trying to clean out the pin bones without taking too much time, so I just cut the
06:03middle part out.
06:04Okay.
06:05I'm going to probably crust it with some of this, fry that real quick, and finish it in the oven.
06:09I think I'm going to make, like, a little salsa.
06:11I have some sumac boiling right now.
06:13I saw that.
06:13Make a little tea for that for you guys, a little treat.
06:16Ooh.
06:16Yeah, yeah.
06:17Seems like Justin is clearly showing a lot of expertise behind the ingredient.
06:21Now I'm going to finish the tea with a little bit of agave, because it's lower on the glycemic index.
06:27European ingredients that were introduced to us in the Americas, like dairy, wheat flour, and cane sugar, just don't sit
06:33well.
06:34Okay, so that's why Justin went with agave.
06:37Agave.
06:37Because it's from his region.
06:38Then you have, like, the maple trees that are up north.
06:41Ganderling.
06:43That white fish, it's super delicate.
06:45Yeah, it is.
06:45Very, very neutral in flavor.
06:46But they do have some pin bones.
06:48Yeah, we'll see what happens.
06:49And I think, really, the casheroni is going to be probably the most difficult.
06:53Because I know this has a very specific cultural relevancy to some of the tribes in the Northeast, especially some
06:58of the Haudenosaunee tribes.
07:00But this is going to be something that's completely different for them, so they're going to take it like fry
07:04bread.
07:04I would love, like, a little fried nugget, maybe with the fish.
07:08You can use that casheroni as the breading.
07:12Fry bread comes from a time when we were dependent on government ration boxes, and so we created fry bread
07:18with those things, so we didn't have to face starvation.
07:21But fry bread isn't exactly super healthy, and so I just don't incorporate it a lot.
07:26But, of course, with any type of bread, I'm thinking sandwich.
07:30I'm making an open-faced fry bread sandwich with sumac whitefish, raspberry pawpaw sauce, and quick pickled onions.
07:40Pawpaw, it's like a cross between, like, a banana texture, but tastes kind of like a bitter apple almost, you
07:46know?
07:47I would say so, yeah, yeah.
07:48It's the biggest fruit in North America.
07:50So we just saw some raspberries go in a pot with the pawpaws.
07:54You know, raspberries are indigenous to the Americas as well, so good play on keeping the theme with indigenous ingredients.
08:04Menominee people, we're not a very big tribe, but we're a big family.
08:07I'm hoping that by being on Chopped that I become an inspiration to our younger people.
08:14Because whitefish is such a flavorless fish, it's very important to find a way to infuse flavor into the fish.
08:21And the citrusy taste of sumac complements fish.
08:25I'm making a pan-seared sumac and garlic whitefish with pawpaw maple glaze on fry bread.
08:31The sumac's, you know, got the real citrusy flavor.
08:34Right. Some tribes make a lemonade with it.
08:37I'm going to crush the sumac and leave some of it whole just to get the burst of flavor along
08:42with some texture.
08:45I want to grab my bone.
08:49I taste the pawpaw and it did remind me a bit of a mango.
08:53And I'm using the maple to offset it.
08:56On our reservation, we produce a lot of maple syrup for our tribe.
09:00So I wanted to bring a piece of home there.
09:04I grew up in New Mexico on the reservation.
09:07Geographically, we are considered the northern rim of the Aztec Empire.
09:15Five yen tonight.
09:16So I'm doing the tostada because it ties into our relationship to Mexican ingredients and Mexican cuisine.
09:23Whitefish, I don't know where this is from.
09:25And I don't really work with it.
09:26And I'm noticing that it has a lot of pin bones.
09:30Ray's in the zone right now.
09:32Ray, man, what do you got going on?
09:33I got a sumac dusted whitefish.
09:36I'm going to be working on a little tostada action going on here.
09:39Ooh, tostada.
09:40I'm not mad at that.
09:41Speaking my language.
09:43I'm watching Chef Mariah.
09:46That whitefish hasn't been touched at all.
09:48Oh, my gosh.
09:48Oh, my goodness.
09:49I need to get the whitefish cooking for my open-faced sumac whitefish sandwich.
09:54And she's now going into a cold pan as well.
09:59My pan's not hot enough when I add my whitefish.
10:02It's not getting cooked.
10:03It's messy.
10:04It's sticking to the pan.
10:06She's searing, but it's not going to sear.
10:08Yeah.
10:08Yeah.
10:09That pan doesn't look hot enough.
10:11Pan does not look hot whatsoever.
10:19My pan wasn't hot enough when I added my whitefish at this point.
10:23The fish is not going to have the crispiness that I wanted.
10:27So that's a disappointment, but I still need to get it cooked.
10:32Okay, chefs, you're down to four minutes.
10:34Let's go, chefs.
10:35Four minutes?
10:36Now it's against the wire.
10:39I sliced my fry bread in half.
10:40It was cold and lifeless.
10:43I figured the best way to add that love is to sear it in a pan with some butter to
10:47add some caramelization.
10:50Jessica's got a big slab of butter.
10:52That's what I'm talking about.
10:53We are cooking with love down there.
10:59Two minutes.
11:01So I'm doing the lime mayo sauce because it goes great with the fish.
11:07Paw paw also has a citrus background to it.
11:10This will be great to add to the sauce.
11:12I'm adding the fry bread because it will enhance the sauce a little bit.
11:19Thirty seconds, chefs.
11:21Oh, my goodness.
11:23That's so fast.
11:23It's really fast.
11:24Twenty minutes is quick.
11:27All right, guys.
11:28Let's go.
11:29Finish strong.
11:30Let's go.
11:31Let's go.
11:31Let's go.
11:31Final touches.
11:33Power through.
11:34Oh, yeah.
11:34Let's go.
11:35You guys got this.
11:36You guys got the nine.
11:38Let's call shots.
11:39Seven.
11:40Six.
11:41Five.
11:42Four.
11:43Three.
11:44Two.
11:45One.
11:47Time's up.
11:48All right.
11:49Way to go.
11:52That was the fastest 20 minutes I've ever cooked.
11:56The other competitors are really awesome.
11:59I know Ray, also Mariah Gladstone.
12:01We've done events together before, and they have put out some really delicious food every time I've had their food,
12:06so I'm a little nervous.
12:10Chefs, you've arrived at the chopping block for the first round of our special competition honoring Native American cooking.
12:17In the first basket, you got staghorn sumac, pawpaw pulp, whitefish, and kasharoni.
12:27Chef Justin, please tell us about your appetizer.
12:30I made sauteed whitefish with pawpaw salsa, and on the side, I took the sumac and made a little tea
12:36on there made with agave syrup because agave is lower on the glycemic index, and as Native Americans, we need
12:41to watch our sugar intake.
12:44It's something that's healing for my people. Whenever we have an upset stomach, that's what we drink.
12:52Yeah, I really enjoyed the tea.
12:54I do wish that the fish was served with a crispy skin because the skin for me is like the
13:00best part of a whitefish, but the cook was perfect.
13:03The fish is really nice and delicate. The pawpaw really comes through.
13:07Thank you, Chef.
13:08I agree. I thought the use of the pawpaw puree was perfect, a very inviting sauce, one that goes very,
13:14very well with the fish.
13:15I thought the use of the staghorn sumac in the tea, it invites me to the dish.
13:19It also gives me a little bit of an education about you, your people, and some of the things that
13:23you guys go through as far as the dietary concerns.
13:25Yeah.
13:26Chef, how much does health and nutrition factor into your cooking?
13:30Our bodies don't break down sugars, alcohols, and flours because that was never a part of our diet.
13:35Back in the day, a long time ago, there was only one Navajo on the reservation who had diabetes, now
13:40it's one in three.
13:42So I try my best to not use colonized ingredients.
13:47Those diabetes figures are staggering.
13:50Yep.
13:51Devastating.
13:52Next up, Chef Mariah.
13:54I made an open-faced fried bread sandwich with sumac, whitefish, pan-fried with a pawpaw raspberry sauce.
14:05Where are you cooking now, Chef?
14:07So I live on the Blackfeet Reservation in Northwest Montana, and I run a business called Indigikitchen.
14:12A lot of what I do is focused on indigenous food education.
14:16So I do online cooking classes.
14:18I do workshops just to teach people about indigenous foods and to re-indigenize our diets.
14:25The combination of the pawpaw puree and the raspberry is just out of this world.
14:29Just insanely good.
14:31And what's nice, it pulls with the sumac because it gives me a little bit of tartness as well.
14:37I really love the approach to the ingredients here.
14:40I love me a nice little handheld open sandwich situation because I was like, I just want to get in
14:44there with my hands.
14:47Yeah, Chef thought the fish was well done.
14:49But for me, like, the fried bread is so prominent.
14:52It takes away the beauty that you created a little bit.
14:54Next up, Chef Ray.
14:56So I have for you a sumac-dusted whitefish tostada with a pawpaw mayo.
15:04Okay, what inspired that direction for you, Chef?
15:06The story that I like with my food is that when you eat food from the Southwest and Mexican cultures,
15:12it's also indigenous and often overlooked.
15:16I really love that you're utilizing some of the Mexican styling here because Mexican food is more indigenous than it
15:24is European.
15:26Yeah, I love this dish.
15:27Give me a tostada all day. I'm happy.
15:29I love the bringing out the fish on top with, like, this aioli mayo sauce situation.
15:35It's very tasty and I want to keep eating it, but I'm trying to be a lady.
15:40This is fantastic.
15:42Clearly, I get the sumac. Clearly, I get the whitefish.
15:44The fish is treated perfectly.
15:48But I pulled a ton of bones out of this, so I think just a little bit more attention to
15:53that detail.
15:55Finally, Chef Jessica.
15:57I did a pan-seared sumac and garlic whitefish with pawpaw maple glaze, and I'm going to call that fry
16:04bread.
16:06Chef, could you please tell us where you're from?
16:09I am from the Great Menominee Nation in northern Wisconsin by way of Chicago.
16:14So I like the little bit of the staghorn that you left whole because it adds, like, some crunchy texture
16:20to it.
16:20You're the only one that kept it whole, and I get those beautiful kind of, like, bursts of tartness and
16:25a little bit of citrus, which adds a little bit more intrigue to the dish.
16:28The fish was cooked beautifully, and the pawpaw, getting maple, getting some of that pawpaw, it's not too overpowering, which
16:35is good.
16:36Fun idea. Just needed more fish and a little bit more of everything, because the fry bread kind of takes
16:41over a little bit of all of it.
16:43Takes over. Okay.
16:45Chef, what is your motivation to put yourself through this competition?
16:48You know, being right here today, all of us, I mean, we have families that look up to us, communities
16:54that look up to us.
16:55It's a big step for every one of us. And for my grandchildren and child to see that, then they
17:01know that it's okay to chase their dreams.
17:03Mm-hmm.
17:04That's powerful.
17:08What a pleasure it has been to have all of you here, but one competitor must leave us now.
17:14I'm kicking myself in the behind now, like, there's things I should have done different, and so I think I'm
17:19feeling every kind of emotion there could be right now.
17:23I don't work with too much fish on my reservation. I should have taken the skin off, but I just
17:29didn't know.
17:3020 minutes goes faster than I thought it would.
17:32Ah!
17:42So, whose dish is on the chopping block?
17:57Chief Jessica, you've been chopped. Judges?
18:02jessica the fish was so delicious and unfortunately the fry bread was just so
18:06prominent over everything else it really swallowed everything up when
18:09the fish and the sumac and the papa really should have shown brighter and so we had to chop you
18:15thank you you know although i'm not moving forward i think working with the other native chefs
18:21knowing that all of us are doing work that matters and we all got to come together in one
18:26beautiful place and have this large platform to showcase who we are and the work that we do i
18:31think that was the best part of this whole experience
18:39chef ray chef mariah chef justin take a deep breath and get ready
18:47go for it
18:50and you've got sweet corn ice cream sandwiches
18:54ice cream lima beans lima beans love lima beans bison ribeye i live in the middle of bison country
19:04i'm happy with these guajillos and dried anaheim chiles anaheim chile is very bitter if not
19:13of creating the entree round is 30 minutes time starts now let's go it's hard to even
19:23fathom the legacy of indigenous agriculture and native americans are responsible for developing
19:30or discovering about 60 percent of the food the world eats today talking corn beans chilis sean and
19:38kit as far as how recipes have come to you and your plate has it been orally transferred through the
19:44years some tribes have maintained a lot of uh tradition in in their food ways but we were uh pushed
19:52through
19:52assimilation efforts a lot of our knowledge was taken away from us yeah a lot of us are re-educating
19:57ourselves which is why we share so much of what we learn with you know with our peers with our
20:02communities wow and here we see another example of health being a factor in native cooking bison
20:08typically is a healthier red meat to eat compared to cattle anyway absolutely black feet people have
20:16pretty rights to hunt bison outside of yellowstone bison is a really lean meat you just want to make
20:23sure that you're cooking hot and fast lima beans are from south america sweet potatoes are from south
20:30america so i'm gonna try to make some type of crispy fritter i'm making bison steak strips with a
20:38sweet potato and lima bean fritter and red chili cream sauce and mariah how's it going it's good i
20:47have a plan for this weird ice cream thing okay all right that's a tricky one i'm going to need
20:54something to kind of help these fritters stick together a little bit so i put those in the food
20:59processor until that's forming kind of a dough do you would think off first glance corn would play well
21:05with all the other ingredients but then it's ice cream right so how do you get around that right
21:09i mean i think polenta is a perfect place to do for you to bury some of that sweetness and
21:14bring in
21:14lots of savory flavor totally chef ray he may have pulled grits that's the right idea
21:22so ray what's the plan over there we're going to do a bison steak with a red chili sauce
21:28and with corn grits to go with that starting grits i'm adding the ice cream i'm hoping that the tang
21:37of goat cheese will help to balance out the dish because the ice cream is just super sweet
21:44i started to run my own business three years ago maco native american fusion is a catering
21:49business and a food truck my son works with me my daughters work with me and i'm trying to pass
21:54down
21:54what i know to them i want to win ten thousand dollars because i have big plans to get into
21:58our
21:58own brick and mortar restaurant all right justin what's going on with that food processor right there
22:05what are you doing uh process that corn sandwich thing or weird thing whatever it is and gonna make
22:12like grits with it okay grits so we got two two different styles of grits happening right now
22:19i'm gonna make an anaheim chili rub bison because chilies are native to where i grew up and i found
22:26that they make a really great rub for steaks the fritters are looking good now i really need to focus
22:34on my sauce maybe i'll let this chili flavor infuse my ice cream we have 10 minutes left 10 minutes
22:44yeah
22:51so i'm just going to let it split up a little bit of a little bit of shallot and some
22:55soy sauce just to
22:56add some more taste to it i'm using my anaheim chilies to make a sauce i put it into the
23:04issy canister
23:05i charge it twice but unfortunately nothing's coming out chefs about five minutes left on that clock
23:14now i gotta change my game plan so i'm just gonna let it splatter on the plate and then make
23:19it look
23:19a little avant-garde-ish my sauce is really watery i need to blend it i'm running out of time
23:28cool that's not good that was the wrong side at this point my sauce is already a mess so there's
23:34not too many things i could do to frustrate myself even more i just need to get food on the
23:39plate
23:42oh 40 seconds 40 seconds down to the wire all right let's go let's go let's go let's go
23:49let's go come on mariah get it on the plate mariah come on eight seven here we go five four
23:58three two
24:01one time's up i feel as if all three of our chefs have really done well in this round just
24:09his plates
24:09look beautiful it's like jackson pollard jackson pollard yeah i'm feeling a little disappointed
24:15that my sauce didn't get it thick enough but i'm hoping that the creativity of my little fritters comes
24:24through chefs in the entree round your job was to celebrate sweet corn ice cream sandwiches lima beans
24:33bison ribeye dried anaheim chilis all right chef ray please tell us about your main course um so we have
24:40grilled buffalo steak a sauce made of anaheim chilis with a kiss of maple syrup blue corn grits with goat
24:47cheese and the ice cream and sauteed lima beans
24:56this sauce is stunning it is so delicious i love little kiss of maple that has a nice flavor to
25:03it
25:03the chilis are like so prominent it's so there pairs perfectly with everything that you put here on the
25:08table thank you chef i agree with shepia this sauce bro is absolutely insane the bison for me is cooked
25:16really well i wish i had a little bit more salt yeah and maybe a little bit more of the
25:21ice cream
25:21because i can't really taste it in the mush i feel like the masa kind of hides it a tiny
25:26bit um all
25:28together all the flavor components are working for sure thank you chef next up chef mariah i made bison
25:36steak strips on top of sweet potato and lima bean fritters with a creamy anaheim chili sauce
25:46this bison is i'm so happy you took a cast iron to it um it's seared perfectly i'm also glad
25:52that
25:52you pan seared and also just letting the steak rest the way you did too which is really important if
25:57anybody knows meat montanans i got a bison tattoo so exactly i should know my way around a bison you
26:06know your way around some flavor i also even get that sweet corn ice cream in there as well it's
26:11there but it's not taking over the dish and i think that's just a really experienced chef um that would
26:17do that love the fritter the only issue i really have with the dish is that lackluster sauce that was
26:24kind of put on at the last minute we can't necessarily call it creamy yeah chef would it mean
26:32something anything special to you to win this competition yeah my goal is always to magnify
26:39indigenous food voices and to share information about indigenous cooking and how that all blends with
26:47ecology and nutrition and winning chopped would mean a bigger platform to get more people excited about
26:53native foods finally chef justin please tell us about your entree chefs for you today i have anaheim
27:00chili rub bison ribeye anaheim chili sauce some charred lima beans and also sweet corn grits
27:09well justin obviously this plate was beautiful every piece is well executed and so the biggest critique
27:15that i have is i just want more of this sauce we did see you struggle with trying to make
27:20the foam
27:20yeah but i thought it was genius to be like that now it looks like a perfect splatter you know
27:25so
27:25um go with just roll with it yeah i definitely agree everything was so delicious we just needed more
27:32sauce there was a perfect char on that steak and then that char on the on the lima beans there's
27:38just
27:38this essence of earthiness that's coming through that's just so spectacular and then you have that
27:43sweet corn that's coming in and just making the perfect flavor profile this is a very well composed dish
27:48a little bit more salt on the mash but bro you you did it nice job thank you chefs okay
27:55chefs thank you
28:00i know that my competition is really steep but i feel like i did something creative with the lima beans
28:06i'm just disappointed in my sauce i'm not feeling very safe right now
28:26so whose dish is on the chopping block
28:40chef ray you've been chopped judges chef ray it is such an honor to be able to eat your food
28:48but at the end of the day collectively we felt the sweet corn ice cream got lost in the masa
28:53and so unfortunately we had to chop you
28:58i don't see that as a loss at all i see it as a win for native country
29:01where we got to show our communities what we're all about so hey it's a good thing
29:13chef justin chef mariah no time like the present to make the best desserts of your careers
29:22open them up
29:27this is jerky you are looking at pemmican saskatoon berries
29:35saddest berries black people would traditionally harvest gallons of these berries taste a little bit
29:42like a blueberry sweet potatoes sweet potatoes and stone milled whole wheat flour
29:53another half hour left in the chopped kitchen we're gonna figure something out get started now
30:02let's go i'm excited to see what they're gonna do
30:08it's gonna be interesting because again like both of these chefs don't typically use
30:12wheat flour you know because since wheat flour is not indigenous to the americas but this
30:17particular wheat flour is coming from ramona farm and it's an heirloom variety of wheat that that
30:22particular tribe has been saving and growing so it's got a lot of cultural meaning to them
30:29jeff justin yes sir what's your plan so far i'm gonna make pemmican uh bread pudding oh not bad i'm
30:37also making cognac whipped cream candy sweet potatoes how are you using the the wheat
30:42it's gonna go in here as a binder okay this wind would be really great for paiochi frugu i run
30:48it
30:48with my sister and my mom little extra cash in our pockets help us go to the next level
30:55what is pemmica so like in lakota when we grew up dehydrated bison was a big part of our food
31:00sources
31:00we would pound that out and with a little bit of berries and fat and call that wasta which is
31:06very similar to what pemmican is which is kind of a combination of usually berries and protein and fat
31:10you could go to like the our local like quick stops on osage res reservation where i grew up
31:16and you can get like a pack of like dried meat that's like kind of like a powder it was
31:21so good
31:25hey justin what's in the blender pemmican berries and a little bit of pine nuts you added orange juice
31:32to it copy that okay the orange will be a little citric acid just gonna help pop it especially because
31:37that berry isn't super citric you know the berry is very mild they didn't have too much of a sweetness
31:43to it either but if you cook them down right then again it will come out the natural sugars will
31:47come
31:47out yeah so we have sweet potatoes in this basket because sweet potatoes are indigenous to the
31:53america surprise comes from south america first thing mariah did was she got those sweet potatoes
31:59in a pot got them cooked up yeah and she pureed them i have a sweet potato muffin recipe in
32:07my kids cookbook
32:08i use pumpkin seed flour in that i think i can make it work by using this whole wheat flour
32:15mariah what's
32:16your plan uh my plan is to do a sweet potato muffin with a meat berry sauce all right no
32:25pressure on that
32:27yeah when i win ten thousand dollars i'm going to use it to update my pop-up kitchen space and
32:33to bring
32:33an even better experience to indigi kitchen visitors and folks that are learning in the space that i have in
32:40montana i've always been told that my desserts have been whimsical and have like a willy wonka ish take
32:48on these things my plan is to put the whipped cream on the anti-griddle is that the anti-griddle
32:54being
32:54used which is a surface that will freeze anything that you put on it very very quickly okay all of
33:09my
33:09can go with the pemmican and a dessert it's a tricky one it's very savory my idea was kind of
33:15like a play
33:16on candied bacon exactly i decided i'm going to make a berry sauce it's going to candy that pemmican
33:23but it's also going to rehydrate that dry meat with all the delicious berry juices
33:30i think that mariah's muffins are out of the oven they puffed up nicely they look really nice
33:39mariah's made a muffin and i'm just like oh my gosh that looks really good i need to make sure
33:45that everything tastes as perfect as possible checking my whipped cream it's not even cold
33:54not working the anti-grill is not cold enough that's not even cold it's like a grill pan you have
34:00to get
34:01it cold yeah you have to prep it you know in order to get it ready i think he just
34:05went in
34:05when it wasn't
34:13that's not even cold i realized that the anti-grill is not cold enough there's no basket
34:18ingredients in this whipped cream but it's important to my dish because it's going to help elevate the
34:24dish add some more sweetness to it it's just going to have to go old-fashioned and just put it
34:28on top of
34:29my bread pudding and what we have a successful whip from the high side indeed we do one minute chef
34:39right now we're seeing justin pull out the bread pudding and it looks pretty stunning we want
34:45everyone to succeed it's just so exciting to see them succeeding simultaneously in this round
34:50wow all right finish hard final seconds of the final round chefs ten nine eight seven
35:00let's go five four three final touches two one wow wow wow wow congratulations that's awesome you guys
35:13great chefs oh i cannot wait wow me neither i feel like this is a dish to show people that
35:22native foods
35:23like native people are not living in the past we're here we're doing something amazing every day in the 21st
35:29century
35:42chef mariah and chef justin in the final round you made desserts using pemmican saskatoon berries sweet potatoes
35:51and stone milled whole wheat flour chef mariah please tell us what you made yeah this is a sweet potato
35:59muffin with a pemmican savis berry sauce and maple candied walnuts i was really excited to see the
36:08saskatoon berries we call them savis berries back on blackfeet and the meat and the berries we make
36:16berry soup out of it it's ceremony food for us i love the cultural pulls into the dish got traces
36:23of mint
36:24and the stone milled hobie flour muffin with the sweet potato is just a stroke of genius they turned
36:31out really tender fluffy and nice the pemmican that you soaked in with the berries it really soaked up
36:37that flavor that became tendered almost candied and it really hit the right note but i wish i had more
36:44of
36:44that pemmican because it was just so spot on and and delicious final dish of the day chef justin today
36:53i made you a pemmican bread pudding with a cognac whipped cream and candied sweet potatoes and toasted pine nuts
37:02on there as well
37:07i love whimsicalness for me this was like a um a celebration of textures there are so many different
37:15little crunchy bits but yet softness from the bread pudding and my my bread pudding is spot on like
37:21i love the way it's cooked i love it's like still has a sponginess to it cream was just so
37:27airy came through
37:28with flavor i love the knife skills as well man on the sweet potato perfect uniform dice they're
37:33all candy perfectly obviously took time to treat them they're delicious thank you well this was bold
37:38with the pemmican and the berry sauce and i thought it was going to be sweet but it does have
37:43a little
37:43bit of that gaminess a little bit of that smokiness in my opinion it was a little salt forward you
37:49know
37:49it was very salty it hit us all what do you think it would mean to you to win this
37:54competition it would
37:56mean a lot to me because my family has always been behind me my sister is my sous chef and
38:01co-owner
38:01my mom is also our momager they deserve as much bragging rights as i do because they're the ones who
38:06lift
38:07me up okay the judges will think back over all your dishes as they decide on the champion thank you
38:14chefs
38:18the food was absolutely insane today what do you guys think so so good let's start off with the
38:24appetizer i really love that mariah put the pawpaw puree with raspberries those flavors pair really
38:31well together that was something that i didn't expect i was completely blown away by chef mariah's
38:36casheroni sort of fried bread crostini that she clearly knows her way around fish cookery and it
38:43showed right there i thought maybe the casheroni was maybe cut just a little too thick absolutely and you
38:50know obviously justin's very creative mind when it comes to his culinary technique it was just fun to
38:55watch him grow i thought the use of the pawpaw pulp was so good that sauce complemented the fish
39:01but if you are going to commit to serving a pan seared white fish with skin on i would love
39:08to have a
39:09crispy skin on my fish both chefs came in swinging with the entrees and chef mariah clearly knows her way
39:16around bison it was like hands down the best steak that was presented to us today absolutely she did
39:22have this lima bean fritter that was really outside of the box that i enjoyed i enjoyed the flavor profile
39:27of that a lot and just if her sauce would have really like been what she wanted it to be
39:33it would
39:33have been a near perfect dish yeah for sure and then you go over to justin's ming that dried anaheim
39:40chili sauce yeah beautiful stunning we needed we wanted more more sauce more sauce and so i think
39:47you just did a phenomenal job also adding that little bit of char on the lima beans that also
39:50added some flavor some smokiness the sweetness from that corn mush like everything was just perfectly
39:56balanced on that very well balanced just so good mariah is a really good competitor and she put out
40:04some really good looking food as well but i feel like i got it in the bag i think i
40:10was definitely
40:11the underdog going into the dessert round just because i feel like my entree could have been better
40:18but i feel like we're pretty head to head so whose dish is on the chopping block
40:32chef mariah you've been chopped judges chef mariah it was such an honor watching you
40:40cook and share your stories you cooked us three amazing plates but unfortunately the appetizer round
40:46the casceroni crostini that's just cut a little too thick the entree round again stellar cook on that
40:53bison but unfortunately that anaheim cream sauce did not have enough time to develop flavor and so
40:59for that we had to chop you thank you i mean i'm obviously disappointed that i didn't win
41:06thank you of course winning chopped was important to me because it means an elevated platform for
41:15indigenous foods and for teaching i'm able to walk away with that even without winning
41:23and that means chef justin piocci you are the chopped champion congratulations so
41:33so how does that feel it feels really good i just want chopped and i feel really ecstatic and i
41:41can't
41:41believe that i really um pulled through i had some really tough competition brother thank you appreciate
41:47good job you're not supposed to dress better than me mom and my sister um they've always been my rock
41:53congratulations they're going to be really excited when they hear this news
41:56you
42:00you
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