- 3 hours ago
Wildcard Kitchen - Season 3 - Episode 03: NY vs LA vs CHI: Best Food City
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00:02¡Suscríbete al canal!
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05:06El cambio de cambio en el cambio.
05:08Ahora, te voy a tirar esta carta.
05:10Los cartas son para ti y solo, Chef.
05:13Mi cartas usan ingredientes que se trata con el letrero J.
05:16No puedo pensar de nada que se trata con el letrero J
05:19other que jicama.
05:21Sabe y sour.
05:22Tienes pueden ir a la vez.
05:25Así que tengo que tener esa balance justo.
05:28Así que yo miré en el carto,
05:29y me dice que se hace algo fermentado.
05:31Y en la cocina,
05:33lo que hace todo.
05:34Todo.
05:34Ahora, la acción se empieza con el J.
05:37Se tiene una buena carta,
05:39se tiene una buena carta.
05:40No hay que leer, estos chicos.
05:42Pero, me siento muy bien
05:44para hacer una gameday.
05:46Uno, dos,
05:47vamos a ir a $1,500.
05:47Tienes ganas de la segunda parte.
05:50$1,500.
05:51Oh, no.
05:52No, no.
05:55$4,500 en la pot.
05:57Chef Anne.
05:58I need to show them right away.
06:01I'm from New York.
06:03I'm not playing around here.
06:05All right, I'll raise you.
06:07I'll go to two.
06:09$2,000.
06:10I like this.
06:11Clearly, she likes her card.
06:13Right now we're at $6,500 in the pot.
06:16Is that a bead of sweat on your head, Chef Chris?
06:20Anne, she's a seasoned veteran.
06:22She just looks stone cold,
06:23but you're not going to see me fold a single hand.
06:26I call.
06:27You're calling 2K?
06:28I call.
06:29Let's go.
06:29Let's go.
06:31Let's go.
06:31Ship Joe?
06:33What are you going to do there, Joe?
06:34I did not expect you to re-race me.
06:37Come on.
06:41I'm going to call.
06:42Ooh.
06:43Wow.
06:43An extra $500?
06:44One, two, three, four, five.
06:47That makes the max pot available.
06:49We have $9,000.
06:52Let's see some wall cards.
06:53You guys ready for this?
06:54Yeah.
06:55Uh-huh.
06:56Must use an ingredient that begins with the letter J.
07:00All right.
07:01Maybe a bit of a tricky card, Chef Ed.
07:02Maybe I shouldn't have raced.
07:07Make it sweet and sour.
07:09Ooh.
07:12Kind of puts you in a box, but we'll see if you get out of it.
07:16Nobody puts baby in the box.
07:20Chef Chris?
07:21Use something fermented.
07:23Oh!
07:25Hello, I'm Korean.
07:26Dude, we were born fermented.
07:29Um, wow.
07:31Okay.
07:31New York, Chicago, and L.A. representing.
07:3420 minutes on the clock.
07:36Game day grub.
07:37$9,000 in the pot.
07:40Time starts now.
07:41Let's go!
07:42Let's go!
07:42Let's go!
07:43Game on, guys!
07:44Game on!
07:45You better go a little faster, dude.
07:50Oh, my God.
07:52All right.
07:53One thing comes to mind.
07:54Cheesy, ooey-gooey chorizo nachos.
07:58Dude, come on.
07:59I'm thinking I'm L.A., I'm Korean.
08:02Let's do some Korean barbecue tacos.
08:04I love a good game day grub.
08:05You sit down, you got a nice cold one.
08:08Some really tasty food.
08:09But 20 minutes is not a lot of time.
08:11This is a tough one.
08:14Chef Amber Rowe.
08:15Hello.
08:16From the greatest city in the world.
08:17What are you thinking about doing?
08:18Um, I'm doing chicken wings.
08:20Gotta do chicken wings.
08:21I love that.
08:22Chicken wings.
08:22Okay.
08:22I went to college in Buffalo, so chicken wings.
08:25Oh, wow.
08:25True New Yorker, through and through.
08:27And I'm assuming a sweet and sour...
08:30So, I'm grilling a little pineapple.
08:32Mmm.
08:32And I'm gonna give it a nice drink of lime juice.
08:35Ooh.
08:35When I think about pineapple, I'm definitely thinking sweet.
08:38A little bit of that sour vibe as well.
08:39Right?
08:39I like that.
08:40Exactly.
08:40Okay.
08:41That card is satisfied.
08:42Well done.
08:42All right.
08:43Woo, I'm the first satisfier.
08:45I am from a small town in upstate New York.
08:50And I remember the very first day moving to New York City.
08:54And I'm like, I made it!
08:55I finally made it!
08:57Chris-o!
08:58Yo!
08:59You gotta make it fermented.
09:00It's gotta be game day.
09:01What are you thinking?
09:01I mean, I'm from L.A.
09:02So, Korean barbecue tacos.
09:05I love it.
09:05And fermented.
09:06Fermented.
09:07I got red pepper paste, bochujang.
09:09I think the Korean food in L.A. is actually better than Korea.
09:11And to cook it and represent my culture and my family is a huge honor.
09:17We got the best weather.
09:18Yeah, yeah, yeah.
09:18We got the best people.
09:19You need to just settle on, Doug.
09:21There's 15 minutes left, chefs.
09:23Chef Sesto, what are we working with?
09:25Well, we got some chorizo going down.
09:27We're making game day nachos.
09:28Game day nachos.
09:30I like it.
09:30Okay.
09:31Beautiful.
09:31And I'm a sucker for good nacho cheese,
09:33and so we're gonna make that today.
09:35I love that.
09:35Okay.
09:36What's so Chicago about nachos, bro?
09:38Anyone wants a good nacho.
09:40I never go to Chicago and be like, damn, you know what?
09:42I really want some nachos.
09:45I'm thinking we could go on a real nice honeymoon with $9,000 in the bank,
09:49and Chicago sports fans are the most die hard that I know,
09:53so I'm not losing on nachos.
09:55An ingredient that you're using with the letter J.
09:57Anything in mind yet?
09:58Oh, I'm still working on it.
09:59You need that.
10:00J is a hard one.
10:02I'm glad I did not get that card.
10:03So as we know, all of the best things in the world start with the letter J.
10:08However, not many ingredients.
10:13I need to find anything that starts with the letter J,
10:16because my future wife is gonna be really upset with me
10:19if I don't bring home a nacho win.
10:31I figured it out, Eric.
10:32I figured it out.
10:33You know what starts with the letter J and goes great on nachos?
10:36What are you thinking?
10:37Jalapenos!
10:38Jalapenos!
10:40Oh, my gosh.
10:41Check.
10:41Jalapenos.
10:42I mean, you can tell that guy's from Chicago, huh?
10:45$9,000 in the pot, and it's all about pride right now.
10:48Chef Amber Rell from New York.
10:49Chef Joey Sasto from Chicago.
10:51Chef Chris O from Los Angeles.
10:53Chef Amber Rell.
10:54What are we doing right now, Chef?
10:55So I have my sauce working, which is ginger garlic scallion, pineapple juice,
11:00and I'm gonna give it hoisin sauce.
11:03Beautiful.
11:04What's the time?
11:0510 minutes and 40 seconds.
11:07Oh, my gosh.
11:09I just got my lipstick out of your show.
11:10I'm sorry.
11:11Corner!
11:12I don't want soggy wings, so I need to add a little butter
11:17to help the sauce stick to the chicken wings.
11:20Would you recommend your worst cook students to cook in a bowl like that, Chef?
11:24Not recommended.
11:25They're gonna be like, Chef, what are you doing?
11:27I mean, you gotta do what you gotta do in a speed hand.
11:29Yeah.
11:29Just getting it done.
11:309K riding on one chicken wing.
11:33It better be delicious.
11:37Chris O, what makes fermented a beautiful sort of, like, flavor profile?
11:41You get that one word, umami.
11:42Like, in this, kimchi mayonnaise.
11:44Ooh.
11:45Right under five minutes left.
11:47I'm representing L.A., so I gotta be like,
11:50the LeBron or the Otani.
11:54What are you adding right here?
11:55We're gonna make a little beer cheese.
11:56Ooh.
11:58Chicago!
11:59Yeah, yeah, yeah.
12:00Nah, nah, nah.
12:01Hey, hey, when your claim to fame is a hot dog,
12:04I mean, how good should your food city really be?
12:06You know what I mean?
12:06Wow.
12:07This is your official two-minute warning.
12:09Time to build with nacho cheese sauce.
12:12Chorizo.
12:13Grilled pineapple.
12:14So now, my kimchi mayonnaise.
12:16One minute left to see which one of these three cities takes the crown.
12:19Am I gonna have time?
12:20Gochijang glazed pork.
12:22Pineapple corn salsa.
12:24Boom.
12:24L.A. on a tortilla.
12:2630 seconds.
12:27Two beautifully done chicken wings.
12:30Nobody's gonna eat more than that.
12:31It's perfect.
12:32Can't forget about the pickled jalapenos.
12:35Five, four, three, two, one.
12:40That's about it, chefs.
12:41Well done.
12:42Oh, Chicago size, too.
12:45This is not a game for the faint of heart.
12:47No, no, no.
12:48Welcome to Wild Card.
12:49Do me a favor.
12:50Grab one of your plates.
12:51Let's head over to the table.
12:55$9,000 in the pot.
12:56This is a blind tasting.
12:58We have a very special judge coming down.
13:01Tonight's judge is a culinary icon and a legendary restaurateur.
13:05She's earned a James Beard Award and Michelin star,
13:08and she's an OG Tournament of Champions judge.
13:10As a judge, you have no idea what happens with the wild cards and the cook,
13:17which makes me very nerviosa.
13:19Chefs, let's go ahead and welcome Chef Nancy Silverton.
13:25Wow, chef.
13:27An honor to have you in here.
13:28An honor to be here.
13:29Nancy is an icon in Los Angeles.
13:31She's like on the Mount Rushmore of chefs.
13:35Okay, this just got real.
13:36A true honor to have a legend here at the table.
13:40I have known Nancy for years, but this is the first time I've had Nancy as a judge.
13:45So, chef, we had game day grub, and one of these chefs is going to be going into the next
13:51round with $16,000.
13:54Wow.
13:54Have you ever had a blind tasting in front of the chef's cooking?
13:57And not this close.
13:58I feel like I need a fence or something, you know?
14:02Well, I love to eat with my hands, so I'm going to dig right into nachos, I assume?
14:07Game day grub.
14:08Wow.
14:09This dish absolutely looks like something I would expect to see.
14:17Wonderful.
14:19That sliced jalapeno really does it for me.
14:22I love jalapenos with my nachos.
14:25But I would love to see more of them.
14:28And it's that cheese sauce that I can never wrap my head around in, and I just noticed that it
14:33was there, and I gotta...
14:38Come on, Nancy.
14:40See, that works, boy.
14:41Doesn't feel like it's out of a can.
14:44Delicious.
14:45Okay.
14:46We'll move on to the next dish.
14:49Again, game day grub.
14:51Another fitting dish.
14:59Perfect balance of sweet and spicy, which I love.
15:03Oh, perfect balance.
15:05Yay.
15:06But the plate of wings is a little sparse.
15:09When I think of game day and I think of wings, I kind of think more of a platter.
15:14All right, Nance.
15:16That was brutally honest.
15:18But chicken perfectly cooked.
15:19Love it.
15:20Delicious.
15:22And we'll move on to the last dish for the speed hand.
15:25It's some sort of variation of a taco-ish dish, right?
15:34I'm getting more spice in this dish than the others.
15:38My wild card says use something fermented.
15:40And for me, fermented means Korean cooking and spicy kind of flavor.
15:43Is this kimchi that I'm tasting in the taco?
15:46It's lovely.
15:47Lovely in this.
15:49And the flavors just meld together.
15:52There's just a juiciness that just makes you want to eat more.
15:57It feels really good for Nancey to praise my food, especially a taco out of all things.
16:02So to you, chef, which one hit game day grub the best and which one tasted the best?
16:07The idea that these dishes were made in 20 minutes is just impressive.
16:12But I would have to say...
16:19Game day grub.
16:21$9,000 in a pot.
16:22Chef, the winner of this round is...
16:26In this case, I think I'm going to have to go for the nachos.
16:37Congratulations.
16:37Congratulations.
16:38Congratulations.
16:39Chef Joey.
16:39Not only is it delicious, it definitely fits the bill.
16:44$16,000.
16:46First win for Chicago, taking home the dub.
16:49Hey, Chris could keep talking.
16:50Let's see him cook.
16:51Chef Nancey, thank you so much.
16:53We appreciate you.
16:54Wow, thank you.
16:54I'm looking forward to the next round.
16:56Absolutely.
16:57Chef Amberle, you have $7,000.
17:00Chef Grosseau, you have $7,000 as well.
17:02Chef Joey Sasto, $16,000 moving on into the make or break hand.
17:06I just got to regroup and like get my money back from Joey and a little bit more.
17:12The make or break hand.
17:14I'm going to add an extra 10 minutes to the cook.
17:16But I've seen the specific round truly make or break chefs.
17:20It's getting hot in here.
17:22And now that we turned up the heat, why not up the ante?
17:25$2,000 is the buy-in.
17:27Ooh.
17:27God.
17:29There is $6,000 in the pot.
17:32It's time to see some cards.
17:33Now, same rules apply.
17:34We'll be having that same communal dish card.
17:36But I'm going to go ahead and add another card for you three.
17:39An ingredients card that all three chefs have to adhere to.
17:43Ooh.
17:44The dish you are all cooking is...
17:47Sunday supper.
17:50I just...
17:50Sunday supper just seems so like ambiguous.
17:54And the ingredient is...
18:00Rhubarb.
18:01Rhubarb.
18:01Sunday supper with rhubarb.
18:04Rhubarb.
18:05Looks like celery.
18:06Kind of tastes like a sour apple.
18:08I think that's tough.
18:09And there's still wild cards.
18:11Oh, I forgot about this card.
18:13You forgot about the wild cards.
18:14We're not done yet, Chris.
18:16It's time for the game changer.
18:18Let's take a peek at your wild cards.
18:21Making dessert.
18:23Nancy's going to think I'm insane if I just serve her a dessert without supper.
18:27Make another player take another wild card.
18:31An amazing, amazing card.
18:33Ouch for these two guys.
18:35To roulade something is to like roll it up.
18:38And then to compound that with rhubarb and the Sunday supper thing.
18:42I feel like this deck is no bueno.
18:45Chris O does not like it.
18:47Joey Sasso looks bewildered.
18:48I'm thinking.
18:49Chef Fan, the action is yours.
18:50$6,000 in the pot right now.
18:52You need $3,000 at least to make it into the last round.
18:56I'm like, all right, Joe's in the lead.
18:59But I'm betting on this horse.
19:01Let's go $1,000.
19:02Ooh.
19:03The more you took from that stack, the more nerves I saw from these two chefs.
19:08Chef Crouseau, $7,000 in the pot.
19:11The bet is $1,000 to you, sir.
19:18I really don't want to fold, but I really don't like my hand.
19:21Could be strategy, a good one, to maybe fold if you're not really confident.
19:24Yeah, but I know I don't want to fold, though.
19:31I fold.
19:32You're folding.
19:33Oh.
19:34Oh, my gosh.
19:35Wow.
19:37Oh.
19:37Really?
19:38Wimp.
19:39Damn.
19:40I don't want to make L.A. and myself look bad, but I know when I have a losing hand.
19:45Very interesting position right now.
19:47If you go ahead and raise up to $4,000, Chef Anne will have, what, $1,000 left?
19:52And she can't play the final round.
19:53And she cannot play the final round if she doesn't win.
19:55If I don't win.
19:56If she doesn't win.
19:57Oh, my God, just fold.
20:01I have $14,000 in the bankroll, so I'm going to take some risks because maybe I can muscle Anne
20:07out of this one.
20:08Maybe she doesn't like her wild card.
20:10Raise it up.
20:10Raise it up.
20:12Let's push it in.
20:13$4,000.
20:14Wow.
20:17So, Chef Anne, you have to put in $3,000.
20:20Or you can fold.
20:24Second City, this is the way you want to play it?
20:27No problem, my friend.
20:29I'm not folding.
20:31Wow.
20:32$14,000 in the pot.
20:35Oh, gosh.
20:36That sucked.
20:37Chris O is just chilling with this.
20:40Chef Joe, I want to see that wild card.
20:42Oh, man.
20:43Can you pour me another one of those?
20:50Make it a dessert.
20:52Oh.
20:54This is a tough one.
20:55We'll see.
20:56Oh, yeah?
20:56Want to know what my wild card is?
20:58I do.
20:59I do.
21:00Here we go.
21:02Force the player to take another wild card!
21:07Oh!
21:08Oh!
21:10Chef Anne!
21:11I told you, you should fold!
21:13Oh, you're screwed, bro.
21:14Oh, she told you to fold, bro.
21:16What?
21:16I never saw that coming.
21:18So, Chef Joe Sasto, in addition to making it a dessert...
21:21Oh, gosh.
21:22You also have to...
21:24Make it an...
21:26Make it an...
21:28What is going on here?
21:32I told you to fold.
21:34She did tell you to fold.
21:35Wow.
21:37$14,000 in the pot.
21:39But here's the thing.
21:40If Chef Anne loses, she only has $1,000.
21:43Obviously cannot participate in the third round.
21:45You could be done.
21:46You could be done.
21:47And Chef Chris O would have $5,000,
21:49which means that Chef Joe Sasto, you could potentially go home if you win both rounds, with $29,000.
21:56Dude, that's like a wedding.
21:59That's a wedding.
21:59That is. That's a wedding.
22:00That is a wedding.
22:01That's a wedding.
22:01All right.
22:02Or Chef Anne can win.
22:03You are essentially cooking free.
22:04You don't have any wild cards.
22:06I'm just playing the cards I was dealt.
22:08So, Sunday supper as our dish.
22:11Rhubarb as the ingredient.
22:15Your time starts now.
22:18Whoa.
22:18See ya.
22:19Good luck.
22:19Go, go, go, go, go, go.
22:25That's plugged in.
22:27Good God.
22:29Chaos is already ensued.
22:31Do we have duck fat?
22:32I'm making duck breast, Parmesan polenta, and a rhubarb compote that will be right up Nancy's alley.
22:42We're cooking for Nancy.
22:43Maybe I could make a beautiful rhubarb souffle with an ice cream that could take Anne out of this entire
22:50game.
22:50Sunday supper with rhubarb.
22:52Oh, what would you do?
22:53I would cry for so long.
22:56All right.
22:57Ah, the good old juicer is making an appearance.
23:00What are you thinking about doing, Chef?
23:01We're going to do the classic egg dish for dessert that we all know that's served after a perfect Sunday
23:07supper.
23:08A souffle.
23:09Oh!
23:12That's what we always have at my family dinners, a souffle.
23:14I know.
23:15I'm playing to the judge.
23:16That sounds like something she would do on a Sunday.
23:19She's probably eating souffle right now, I gotta be honest.
23:21She's so fancy.
23:22If I could prove to Nancy in the wild-carb kitchen of all places that I know how to make
23:27a souffle, I think I could make it anywhere.
23:29Adding rhubarb to a souffle, making it a neck dish, that's check.
23:32This is all for the honeymoon fund.
23:34And it would be a great win for the city of Chicago.
23:37You know what's crazy, though?
23:38I have not made a souffle, but I did watch Secrets of a Restaurant Chef growing up by Anne Burrell,
23:44actually.
23:45Oh, great.
23:46And now here I am, competing right alongside you, Chef.
23:49Chef Anne, would you do a souffle if you had to make a dessert egg dish?
23:53No.
23:54No.
23:55See, she's smart.
23:56I've spent some time in Italy with Nancy, and so I'm trying to sort of play to that.
24:02I like the slow render.
24:04Right?
24:04Yeah.
24:05Sunday stuff for slow cooking.
24:07Joe has a really tough cook ahead of him, but I have huge respect for Nancy Silverton.
24:13So I need perfect cooking technique.
24:16Oh, my God.
24:17Oh, my God.
24:17Oh, my God.
24:21Oh, my God.
24:21That was close.
24:2212 minutes, 30 seconds.
24:24Will you guys calm down over there?
24:26You're real making me nervous, okay?
24:29I pray.
24:30Chris, I'm going to use your oven.
24:32Yes, yes.
24:32For $1,000, buddy.
24:34Shut up.
24:36$14,000 on the line.
24:38And it's going to come down to, would you rather sweet or savory?
24:41A souffle, if he achieves this, is one of the most impressive feats here in this kitchen.
24:46But it's also one of the most temperamental things to cook.
24:49Mm-hmm.
24:49Time?
24:5010 minutes left.
24:51What are we doing right now, Chef?
24:52Making an ice cream, and I'm using my base of the souffle.
24:55So now I'm getting two uses out of one step of my recipe.
25:03Whoa!
25:04Did you not turn the ice cream machine on?
25:06I put it on this, you know?
25:07I've never used this ice cream machine before.
25:09Most of my ice cream's on the floor.
25:12Oh!
25:12But I have to rest Chicago.
25:14I'm not going home losing on ice cream.
25:17Oh, my gosh.
25:18Oh.
25:19Sorry, Joe.
25:27Five minutes left.
25:29It's New York.
25:29It's Chicago.
25:31Chef Joe, you did it to yourself.
25:33You forgot to turn the ice cream machine on.
25:35Yikes.
25:35Okay.
25:36Chef Ann, I'm seeing a lot more strawberries than I am rhubarb in the compote, Chef.
25:41There's lots of rhubarb in there.
25:43Strawberry and rhubarb, they're partners.
25:45Two minutes left.
25:47I mean, we're cooking for Nancy Silverton, Chef.
25:49I think duck breast is a great idea.
25:50Right.
25:51A little polenta, and then asparagus tips.
25:54I tell you what looks good, though.
25:56That duck breast.
25:57I know.
25:57Nice and medium rare.
25:59Chef Joe, we got some ice cream?
26:00Hell yeah, we do.
26:01Oh, it's nice and creamy looking.
26:03Luckily, Eric came over and showed me how to use the button.
26:06And now time to build a little bit of rhubarb and a beautiful dollop of my ice cream.
26:11I'm actually very impressed.
26:12You should be.
26:1460 seconds left.
26:15Make or break time.
26:17Jeez, I am nervous for him.
26:20Oh, my God.
26:21Look at these souffles.
26:22Souffles come out of the oven.
26:24Oh, you did that.
26:26I'm feeling like this gamble might have just paid off.
26:29Wow.
26:29That's crazy.
26:31Wow.
26:3230 seconds.
26:33Excuse me, excuse me.
26:34Chef, Chef.
26:34I add a tangle of dandelion greens, my strawberry rhubarb compote.
26:40Five, four, three, two, one.
26:45That is about it.
26:46Wow.
26:46Oh, my God.
26:47That was absolutely insane.
26:50Chef.
26:51Oh, sorry.
26:52Hi.
26:52I mean, the Windy City is coming through the building, and we're about to have a sweep.
26:57This could be my last round of cooking, but New Yorkers always represent.
27:04Chef Nancy Silverton.
27:06Ooh.
27:09Welcome back to the second round.
27:11Am I seeing three plates?
27:12You're seeing two plates, which means one of these chefs folded.
27:16Oh.
27:16Decided not to cook.
27:17But look at now.
27:18There's all that money.
27:19Absolutely.
27:20$14,000 to be exact.
27:22The two communal cards that these chefs had to work with, Sunday supper and rhubarb.
27:26I'm going to pull this over here.
27:28It looks hearty, colorful.
27:31What am I eating, Doc?
27:33Am I out to ask?
27:34You can ask whatever you want, Chef.
27:36Unfortunately, I can't answer anything.
27:41Cooked perfectly.
27:42And I'm not a huge fan of fruit with my food, but I love the rhubarb.
27:49It's not too tart, but sometimes it is.
27:51Goes really nicely with the protein.
27:53So whoever you are that made this, thank you.
27:57Uh-huh.
27:57I know a Sunday supper.
27:59We'll move on to the next dish.
28:02This is such an elegant Sunday dessert.
28:10Delicious.
28:12That rhubarb really cooked well.
28:14And the ice cream really tastes lovely.
28:18I just feel like such confidence in the cooking and impressive.
28:23Perfect.
28:24Huh.
28:24My heart skips a beat.
28:26Chef Nancy Silverton said my souffle was perfect.
28:30Now, you have the tall task, Chef, to go ahead and award this $14,000 pot.
28:36What say you, Chef?
28:39Both are delicious, but I'm going to say the duck only because it just feels more like Sunday supper.
28:49Yeah!
28:51Boom shakalaka!
28:52I told you to follow.
28:56It was my first souffle.
28:57Wow.
28:58Your first souffle?
28:59How did you know what to do?
29:00I watched Amber L growing up on TV.
29:04Chef Nancy, thank you so much.
29:06We'll bring you back for the last and final round.
29:08You got it.
29:09All right, Chef Nancy Silverton.
29:10Thank you.
29:11Woo!
29:11Thank you.
29:12The tale of the tape is as follows.
29:15Chef Chris O, you have $5,000.
29:16Just enough to make it into the final round.
29:19I got five stacks left.
29:20It's just enough to get in.
29:22I can't let L.A. down.
29:24Chef Anne, you have turned the tide on this hand, and you have $15,000.
29:27Moving on to the all-in hand.
29:29My, how tables have turned.
29:31I'm back in the game.
29:33Chef Joe, you have $10,000.
29:35Not too shabby.
29:35The cards obviously were not in my favor, but I'm back to even.
29:39And people from Chicago, we don't back down.
29:42But now, it's time to really see who takes all this money.
29:46Welcome to the all-in hand.
29:48Bring it on.
29:49Seeing that Chef Chris O has the smallest stack, everyone has to throw in $5,000.
29:54Pushing it all into the table, it's not easy.
29:57That's like a mortgage payment right there.
30:00Chris O, if you lose, you're fresh out of cash.
30:04And dignity.
30:05So, one of the most winningest chefs could, right now, become one of the most losing chefs.
30:11That's so funny.
30:12It is funny.
30:14It is funny.
30:15It is funny.
30:15Now, the communal dish is fit for a king.
30:20Ooh.
30:20High-end, luxurious.
30:23Nancy is a queen.
30:24And the ingredient.
30:30Oh, God.
30:32Fit for a king with the use of chickpeas.
30:34I will not serve a king chickpeas, but $15,000 on the line, so I'm about to serve some to
30:40the queen.
30:41Now, at this stage, chefs, it gets a lot harder.
30:44Over the past few years, I've been sort of collecting the worst cards and stacking them 50 too high.
30:50These are all the most diabolical, the most devious.
30:54This is the diamond deck.
30:57God.
30:58I'm gonna pass one to you, to you, and to you.
31:02Make it a duo?
31:04I'm thinking comfort food, like chicken and waffles, soup and salad, but make it fit for a king.
31:12That's a little tough.
31:14Seven layers?
31:15What?
31:16We're not making dip here.
31:17We're making meals fit for a king.
31:19I can't deal with this.
31:21Boom.
31:21Yes.
31:22You know, herbs play a really big role in dishes, so advantage, Chris.
31:26Something a little bit different with this diamond deck, though.
31:28Unlike the wild cards in previous rounds, I'm gonna give you the opportunity in this special hand from the diamond
31:33deck to either keep your card or switch your card.
31:38Oh!
31:39If you replace this card, you have to cook with it.
31:42It could be better, but chefs, it could be a lot worse.
31:46Chef Crusoe!
31:48Are you staying?
31:49I feel like this is a safe bet.
31:54This is a safe bet.
31:55Chef Anne.
31:56I'm keeping.
31:57You're keeping?
31:57I knew you liked yours.
31:59You're stoked.
32:01Joe, tell me.
32:02What do you feel about your wild card?
32:03I'm gonna replace it.
32:05Okay.
32:05I like to gamble.
32:06Let's see what you had.
32:08Seven layers.
32:09Oh!
32:10Yeah, I would've replaced that too.
32:13Nancy can't fit seven layers onto a fork.
32:16All right, so you take that.
32:17Oh, what do we got instead?
32:19But just when you think things can't get worse.
32:23Chef Sasto, what's your wild card?
32:25What does that card say?
32:26You gotta shave your mustache or something?
32:30Use only one cookie utensil.
32:34Oh, ouch.
32:35That's right, baby.
32:36Joe's a little screwed.
32:39One utensil.
32:40Never known a chef that could cook a dish without a knife,
32:42so I think it's gonna have to be my knife.
32:44So that knife is not only your cutting utensil,
32:47but it's also your stirring utensil
32:49and your basting utensil.
32:50But you know what?
32:52These are the best two utensils that I have.
32:56Now, Chef Anne, what's your diamond card say?
32:59Make it a duo.
33:01Making it a duo.
33:03Two dishes that are cohesive and work together.
33:05Crazy.
33:06Now, Chef Chris.
33:08Okay, guys.
33:10Exclusive use of herbs.
33:14What?
33:15Wow.
33:16Everyone loves herbs.
33:17Nancy loves herbs.
33:18How are you gonna make a balanced dish without any herbs?
33:21Fresh and dry.
33:22Wow.
33:23That's a diamond deck advantage right there.
33:24Hell yeah.
33:25We're going fit for king,
33:27or in this case, fit for queen in Nancy Silverton.
33:29Chickpea is the ingredient that's being used.
33:3230 minutes on the clock.
33:35Go.
33:36Here we go.
33:40I'm thinking steak and eggs elevated with caviar and truffles.
33:46Okay, what am I making?
33:48Okay, crab is expensive.
33:49So I'm just gonna give Nancy an opulent crab cake with super creamy hummus and a herbaceous Thai-inspired salad.
33:59Fit for a king means opulent, decadent, going above and beyond.
34:03But chickpeas is a very humble ingredient.
34:05So this is a very, very difficult last challenge.
34:08All right.
34:09My one knife.
34:11Anybody want some extra utensils, chefs?
34:14My tongs are really coming in handy right now.
34:16Those tongs are coming in handy right now.
34:17So nice of you guys to remind me.
34:18Joe, what are you making?
34:19A rack of lamb for a king with mushrooms.
34:22Beautiful.
34:22When I think of lamb, I think of rosemary.
34:25I think of thyme.
34:26So what's the workaround?
34:27A little cumin, a little cardamom.
34:29And that's gonna be my chef hack for flavor without having to use herbs on my dish.
34:35Are you creating like a demi?
34:36Oh, yeah.
34:37We're making a little hue over there.
34:38A little jus, a jus.
34:39Okay.
34:40Balancing flavor, getting layers in there.
34:42Mmm.
34:43Pomegranate glaze.
34:44I like that.
34:44$15,000 on the line.
34:47So there's gotta be some serious technique to this.
34:49How are you gonna base those lamb chops, chef?
34:53Oh.
34:54You need a spoon to base, don't you?
34:55I didn't even think of that.
34:57Oh, man.
34:58Happy wife, happy life.
35:00But if I lose, there goes the honeymoon fund.
35:03Oh, my God.
35:11Who's taking it?
35:12New York, Chicago, or L.A.?
35:1415 minutes left, chefs.
35:15Keep cooking.
35:16Chef Joe, to get that beautiful sort of luxurious finish,
35:19on your lamb.
35:20You wanna base.
35:21Let's see if I can just toss them instead of basting them.
35:24Let's do it for Chicago.
35:26Did you teach your line cooks to do it like this?
35:28I absolutely would never.
35:29Chef Amber Rowe.
35:30Yeah?
35:30You know what would be great with all this steak,
35:32some herbs to maybe base some things with, right?
35:35Yes.
35:36That's a little tough.
35:37Chef Chris Ho, exclusive use of all the herbs here in the kitchen,
35:40which is a pretty big advantage.
35:41Yes.
35:42And I'm like, wah, wah.
35:45But I season with corchini mushroom powder, smoked paprika,
35:49so it's a very flavorful steak.
35:51And then green chickpeas sauteed with a little lacinato kale.
35:55Sounds incredible.
35:57I'm in the lead.
35:58And I'm 30 minutes in between me and hopefully a lot more cash.
36:03And it's a legend.
36:04I mean, why do you think I modeled my hair after hers?
36:08Chef Chris Ho.
36:09Yes?
36:10It's so bouncyful over here.
36:11So much green.
36:12I got cilantro.
36:14I got Thai basil.
36:16I got lemongrass.
36:18I don't know what to do with all these extra herbs.
36:20I don't want to hear it, Chris.
36:21I'm just gonna give Nancy this love letter to L.A.
36:25Third round, Chef.
36:26Time to do your cities proud.
36:28Time call, 10 minutes and 30 seconds.
36:31Chef Joe from Chicago.
36:32How are you incorporating chickpeas?
36:35Uh, we're gonna do it two ways.
36:36We're gonna do a duo of chickpeas.
36:38You hear that, Chef Ann?
36:39All right, whatever.
36:40We're gonna do a little chickpea hummus.
36:42So Chef Joe is using that knife as a spatula.
36:45Kind of crazy.
36:46I'm trying to shuck fresh green chickpeas to get some freshness
36:50without having to use herbs on my dish.
36:52Chef Joe, tell me a little bit about Chris Ho.
36:54About who?
36:55The guy's about to beat you.
36:57Chris Ho is a culinary gangster.
36:58He holds down the streets of L.A.
36:59But I'm putting Chicago back on the map.
37:02Okay, okay.
37:04Oh, God.
37:05Chef, there's $15,000 in the line.
37:07And eight minutes left in the cook.
37:09Eric, I don't want to hear it right now.
37:11So we have Chef Ann working with Wagyu right now.
37:14And, I mean, New York steak and eggs.
37:16Right.
37:17As classic as it gets.
37:19Throw a Kaiser Road on that and, you know,
37:21I'm right on the Sue train right now.
37:24Five minutes left.
37:26Chef Chris Ho from Los Angeles.
37:28What's this right here, Chef?
37:29Hummus.
37:30You're going with the canned chickpeas?
37:31Yes.
37:32All right.
37:32Is that really fit for a king?
37:34Uh, yeah.
37:36Eh.
37:36That's really up for Nancy Silverton to decide.
37:39I got money on the line.
37:41I got L.A. on the line.
37:42So I gotta show these pale East Coasters what's up.
37:46Okay.
37:47We're closing in on two and a half minutes left in the cook.
37:49Bottom of the plate, mushroom puree,
37:52and then creamy hummus.
37:53No wasted movements on any of these chefs' stations.
37:56Oh, no.
37:58Chef, how's that steak?
37:59It's a little on the rare side.
38:01Do you have time to, uh, kind of put it back on or you're...
38:03No, but maybe Nancy likes a really rare steak.
38:07Drizzle, spicy, red curry sauce.
38:10I get the crab cake on the plate.
38:12Time?
38:13Time you don't have, Chef.
38:1490 seconds left and all in hand.
38:16You happy with the lamb, Chef?
38:17Um, this lamb's looking a little closer to raw than rare.
38:22Oh, man.
38:23Hopefully, my boiling, scorching hot pomegranate au jus
38:27will carry it over to the perfect temperature for Nancy.
38:31You guys have 30 seconds.
38:32Can I have some caviar, please?
38:34Thank you.
38:37Grating some truffles.
38:39Crunchy de-fried chickpeas.
38:41Five, four, three, two, one.
38:45That is about it, Chefs.
38:46Well done.
38:47Good stuff.
38:49There's a reason diamonds are made under pressure.
38:53And that dish only using one utensil?
38:55I made diamonds, my friends.
38:57It represents the opulence that New York has to offer.
39:02Hopefully, this dish is fit for Queen Nance.
39:06I hope I win.
39:07Or I can't go back to L.A.
39:13So, Chef, $15,000 on the line and the communal cards fit for a king.
39:18But in this case, fit for a queen with the use of chickpeas.
39:22Well, I think I'll start with crab cake.
39:27Opulent presentation.
39:32Chickpeas are cooked well.
39:34I'm getting a wonderful crunch.
39:36I mean, it all goes together.
39:37Okay.
39:38I'm feeling pretty damn confident right now.
39:41I'm loving the flavor of this crab cake.
39:44But I'm just wondering, is it really regal enough?
39:48I feel like Nancy's palate is a lot more refined than mine, that's for sure.
39:51Okay.
39:53We'll move on to the next dish.
39:55Wow.
39:56This is a plate of discovery.
40:02Delicious.
40:03Here we go.
40:04Hello.
40:05Thank you, Nancy.
40:06It's a good thing I'm a queen because I've got black truffle.
40:10I've got caviar.
40:11I've got mushrooms.
40:13The steak is lovely.
40:15The cook is good.
40:16Chickpeas were part of the card and needed to be added.
40:19But in the dish with the crab cake, it felt more integrated.
40:25This feels more like a garnish.
40:28Oh, that's not right.
40:30And lastly, lamb with pomegranates, beautifully matched.
40:39Oh, beautiful texture.
40:41Great use of the chickpea.
40:43And lamb cooked perfectly, but could have been seasoned a little bit more.
40:50But would a queen eat it?
40:52I'm eating it, so I guess a queen would eat it.
40:54Same wavelength, queen.
40:56Same wavelength.
40:56Three different coasts, one winner.
40:59The decision's yours.
41:02Difficult decision again.
41:09I think I'm going to have to go for the lamb.
41:18Wow.
41:18Thank all of you.
41:19Wow.
41:20The closest to something fit for a king or queen is the lamb.
41:24Chef Joe Sasto, $20,000 for you, my friend.
41:26I mean, I was trying to tell you guys from the beginning.
41:28Chicago's the place to be.
41:30Still Second City.
41:33Chef Ann, not too bad.
41:34$10,000 for you going back to New York.
41:36That's a push.
41:37That's a push.
41:37And Chef Chris, you're going to have to go back to L.A. with zero dollars.
41:41Oh, my God.
41:43I can't go home.
41:45Let's go sing karaoke.
41:46All right.
41:47I think I did my city proud.
41:48I can go back to Chicago with my head held high.
41:51Congratulations.
41:52Wow.
41:52Thanks, guys.
41:53Congratulations.
41:54That was a good cook.
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