- 10 hours ago
Wildcard Kitchen - Season 3 - Episode 03: Ny Vs La Vs Chi: Best Food City Engsub
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00:00Get that money.
00:01Come on with these cards.
00:02This is so many of you.
00:04If you got the hustle, I've got the game.
00:07Let's go.
00:07Each night, I invite the country's most elite chefs
00:09to put their money and reputations on the line.
00:12This is warm from my pocket.
00:13What the hell?
00:14I need my money back.
00:15Come and get it, daddy.
00:16In my late night culinary poker game.
00:18I can't wait to see these cards.
00:19Stand back.
00:20You're a mad man.
00:21But now, the stakes are higher.
00:23I've never seen this much cash.
00:25The twists are bolder.
00:26What are you?
00:27You cannot do that.
00:28And the cards are wilder.
00:29Oh, my.
00:30This guy's instigating me.
00:32Oh.
00:33Bets.
00:34I hope we're all still friends.
00:35Oh, I'm off.
00:36This is going to be fun.
00:37When it's all to nothing, put it all on the line.
00:43My friends in New York, Chicago, and L.A.
00:45are always arguing, which is the better food city?
00:48So tonight, I've asked three of them to represent.
00:50They're going big.
00:51Each bringing 10 grand to the party.
00:53It's time for them to put their money where their mouth is.
00:56Our first chef is a New Yorker through and through.
01:00She's worked with some of the best and worst cooks in America.
01:03Chef Ann Burrell, my New Yorker.
01:06What's going on?
01:07Ann is the epitome of a New York chef.
01:09Bold, no nonsense, and uber talented.
01:12She's worked in multiple award-winning New York City restaurants.
01:15Her cookbook, Cook Like a Rock Star, is a New York Times bestseller and won $75,000 for charity on
01:20Chopped All-Stars.
01:21Oh, my gosh.
01:22Bringing that New York spirit that I love.
01:24Right?
01:24I tell you, New York is where it all happens, man.
01:26I agree.
01:27I agree.
01:28Every borough, every neighborhood of New York has pockets of deliciousness.
01:33Yes.
01:33But our next chef coming down might disagree with you.
01:37The next chef is here to represent Chicago.
01:39He's got bold food, big personality, and a very impressive mustache.
01:44Hey, yo.
01:45Joe Sasto.
01:46Mustache is in the building.
01:48Joe Sasto has worked in two and three-star Michelin restaurants, is a top chef finalist, defeated Chef Jet Tila
01:53to make the quarterfinals in Tournament Champion 6, and has half a million devoted online followers.
01:58I hear you're looking for the best food city.
02:00Okay.
02:01Everybody thinks, like, Chicago beefs or hot dogs, but here's the thing.
02:05Yes.
02:05We make really good pizza.
02:06We make really good tacos.
02:08So why go and choose one coast over the other when you'd have the best of both worlds in Chicago?
02:13There's a reason they call Shai the second city.
02:15Ooh.
02:19And we've got one more chef from the West Coast.
02:21He owns restaurants throughout the West, but his heart is in L.A.'s K-Town.
02:26L.A.
02:28Chris, what's going on, Chuck?
02:30Chris backs up his smack talk with smart cooking.
02:32He's a Michelin-rated chef with acclaimed restaurants in L.A. and beyond, and walked away with $15,000 the
02:38first time he came here.
02:39Daddy's buying, baby.
02:41L.A. Best food, best chefs.
02:46I mean, New York, it's the greatest city in the world.
02:50Drop the mic.
02:51There we go, baby.
02:52Let's go.
02:53But Joey Sasso mentioned something about Chicago having some of the best tacos and pizza.
02:57There's an epidemic going on in Chicago.
03:00It's, like, called dementia.
03:02You know?
03:03Let's go ahead and grab a seat.
03:07Oh, man.
03:08Welcome back.
03:09Chef Anne, you've never cooked in the kitchen, but you've judged, which could be an advantage.
03:14Right.
03:14And Joey, Chef Anne was the judge for the last time you were here.
03:18You do owe me some cash.
03:20I don't know about that.
03:21Well, chefs, name of the game, culinary poker.
03:24You'll bet cash based on the cards you dealt, and all you've got to do is just back it up
03:28in the kitchen.
03:29Heard.
03:30Okay.
03:30Three hands, three rounds of cooking.
03:32Every hand, winner take all.
03:33I love the fact that you guys are representing your city.
03:35You love your city so much, you brought, essentially, double the ante.
03:39So, one of your chefs could be potentially going home with $30,000 tonight.
03:43You know, I just got engaged.
03:45Weddings are expensive.
03:47Congratulations.
03:47That's true.
03:48So, you know, I think that'll go a long way, either towards the honeymoon fund or the wedding fund.
03:52And a terrible start to your marriage if you lose that money, too, I would imagine.
03:56Yeah, there's a lot on the line.
03:58There's a lot on the line.
03:59I got a four-year-old daughter.
04:00I got to start worrying about schools and college.
04:04I like that you say you're doing the responsible task.
04:07Yeah, I do as well.
04:07I'm just competing for the greatest city in the world, New York.
04:12Hello.
04:14All right, chefs, so let the games begin.
04:16First up, the speed hand.
04:18You'll have 20 minutes to prepare your first dish.
04:20Short and tight.
04:22Short and tight.
04:22So, chefs, in order to see these cards, chefs, I got to see some cash.
04:26$1,000 is the ante.
04:28It's my own stack of $10,000.
04:31That makes the stakes incredibly high.
04:36There's a grand.
04:36That's two.
04:37Here we go.
04:38And that is $3,000 in the pot, just like that.
04:41So, first up, I'm going to deal the community card, the dish card.
04:44Everyone has to make what's on the back of this card.
04:48Our communal card is...
04:51Game day grub.
04:53All right.
04:54Game day grub.
04:55Okay.
04:55Game day really kind of represents all three, right?
04:58New York, Chicago, and L.A.
04:59Rangers.
05:00Dodgers.
05:01Dodgers.
05:02Champions like Chris today.
05:04Okay.
05:05All right.
05:05But the game will change right now.
05:08I'll deal out this wild card.
05:10These cards are for you and you alone, chef.
05:13My card is using an ingredient that starts with the letter J.
05:16I cannot think of anything that starts with the letter J other than jicama.
05:21Sweet and sour.
05:23Things can easily go out of whack.
05:25So, I have to get that balance just right.
05:28So, I look at my wild card.
05:30It says, use something fermented.
05:31I'm like, boom.
05:32And Korean cooking, you know, we ferment everything.
05:34Now, the action starts with you, Joey.
05:37Does she have a good card?
05:39Does he have a good card?
05:40There's no reading these guys.
05:42But they feel pretty good about making a game day dish.
05:46One, two.
05:47We're going to go 1,500.
05:47I'm getting a lot of wind from the second city.
05:501,500.
05:52Oh, don't splash the pot.
05:53Don't splash the pot.
05:55$4,500 in the 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.
06:06I'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.
06:17Is 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.
06:302K.
06:31Let's go.
06:31Chef 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.
06:55Mm-hmm.
06:56Must use an ingredient that begins with the letter J.
07:00All right.
07:01Maybe a bit of a tricky card, Chef Fem.
07:02Maybe I shouldn't have raced.
07:08Make it sweet and sour.
07:09Ooh.
07:12Kind of puts you in a box.
07:13But we'll see if you get out of it.
07:16Hmm.
07:16Nobody puts baby in the box.
07:20Chef Chris.
07:22Use something fermented.
07:23Ow.
07:24It's peasy.
07:25I know.
07:25I'm Korean.
07:26Dude, we were born fermented.
07:29Um, wow.
07:31Okay.
07:31New York, Chicago, and L.A.
07:33Representing.
07:3420 minutes on the clock.
07:36Game day grub.
07:37$9,000 in the pot.
07:40Time starts now.
07:41Go!
07:41Let's go, let's go, let's go!
07:43Game on, guys!
07:44Game on!
07:45You better go a little faster, dude.
07:48Oh, fuck.
07:49Oh, fuck.
07:50Ah!
07:51Oh, my God.
07:52All right.
07:52Let's go.
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, some really tasty food.
08:09But 20 minutes is not a lot of time.
08:11This is a tough one.
08:14Chef Anne Burrell.
08:15Hello.
08:16From the greatest city in the world.
08:17What do you think about doing?
08:19Um, I'm doing chicken wings.
08:20Gotta do chicken wings.
08:21I love that.
08:21Chicken wings.
08:22Okay.
08:22I went to college in Buffalo, so chicken wings.
08:26True New Yorker, through and through.
08:27And I'm assuming a sweet and sour.
08:30So I'm grilling a little pineapple, and I'm going to give it a nice drink of lime juice.
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.
08:41Okay.
08:41That card is satisfied.
08:42Well done.
08:42All right.
08:43Woo!
08:43I'm the first satisfier.
08:45I am from a small town in upstate New York, and I remember the very first day moving to New
08:53York City.
08:54And I was 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'm from L.A., so Korean barbecue tacos.
09:05I love it.
09:05And fermented.
09:06Fermented.
09:07I got red pepper paste, gochujang.
09:09I think the Korean food in L.A. is actually better than Korea.
09:12And 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!
09:20You 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, and so we're gonna make that today.
09:35I love that.
09:36Okay.
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, and Chicago sports
09:50fans are the most diehard that I know, so I'm not losing on nachos.
09:55An ingredient that you're using with the letter J. Anything in mind yet?
09:58Oh, I'm still working on it.
10:00You need that.
10:00J is a hard one.
10:02I'm glad I did not get that card.
10:03So, as we know, all the best things in the world start with the letter J.
10:09However, not many ingredients.
10:12Oh, I like corn there.
10:13I need to find anything that starts with the letter J, because my future wife is gonna be
10:18really upset with me if 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!
10:39Jalapenos!
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 Ann Burrell from New York, Chef Joey Sasto from Chicago, and Chef Chris O from Los Angeles.
10:53Chef Ann Burrell!
10:54What are we doing right now, Chef?
10:55So, I have my sauce working, which is ginger garlic scallion, pineapple juice, and I'm gonna
11:02give it hoisin sauce.
11:03Beautiful.
11:04What's the time?
11:0510 minutes and 40 seconds.
11:07Oh, my God!
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 to help the sauce stick to
11:19the chicken wings.
11:21Would 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 the speed hand.
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?
11:41Wow.
11:41You get that one word, umami.
11:43Like, in this, kimchi mayonnaise.
11:44Ooh.
11:45Right under five minutes left.
11:47I'm representing L.A., so I gotta be, like, the 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, I mean, how good should your food city really
12:06be, you 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?
12:21Gochijang glazed pork.
12:22Pineapple corn salsa.
12:24Boom.
12:24L.A.
12:25On a tortilla.
12:2630 seconds.
12:27Two beautifully done chicken wings.
12:30Nobody's gonna eat more than that.
12:31It's perfect.
12:32All right, can'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.
12:48No, 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.
12:57This 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.
13:06She's earned a James Beard award and Michelin star, and she's an OG tournament of champions judge.
13:11As a judge, you have no idea what happens with the Wild Cards and the cook, which makes me very
13:18nerviosa.
13:19Chefs, let's go ahead and welcome...
13:21Oh!
13:23Chef 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.
13:37A 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.
13:48And one of these chefs is going to be going into the next round with $16,000.
13:54Wow.
13:54Have you ever had a blind tasting in front of the chef's cooking?
13:57No, and not this close.
13:58Like, I 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 got a...
14:38Come on, Nancy.
14:40See, that works, boy.
14:42Doesn'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.
14:53Yes.
14:58Um, perfect 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.
15:17But chicken perfectly cooked.
15:19Love it.
15:21Delicious.
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, spicy kind of flavor.
15:44Is 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, $9,000 in a pot.
16:22Chef, the winner of this round is...
16:26In this case...
16:30I think I'm going to have to go for the nachos.
16:37Congratulations.
16:38Congratulations, Chef 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 can keep talking.
16:50Let's see him cook.
16:51Chef Nancy, thank you so much.
16:53We appreciate you.
16:54I'm looking forward to the next round.
16:56Absolutely.
16:58Chef Ambrose, you have $7,000.
17:00Chef Chris O, you have $7,000 as well.
17:02And Chef Joey Sasto, $16,000 moving on into the make or break hand.
17:07I 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 this 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, God.
17:30There 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.
17:37But 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 Sunday supper.
17:50I just, Sunday supper just seems so, like, ambiguous.
17:54And the ingredient is...
18:00Rhubarb.
18:01Sunday supper with rhubarb.
18:04Rhubarb.
18:05Rhubarb.
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.
18:22Making 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 Phan, 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.
18:57Joe's in the lead.
18:59But I'm betting on this horse.
19:01Let's go $1,000.
19:03Ooh.
19:03The more you took from that stack, the more nerves I saw from these two chefs.
19:08Chef Corso, $7,000 in a 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.
19:25Yeah, 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.
19:38Really?
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 Ann 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.
19:57Oh, my God.
19:57Just fold.
20:01I have $14,000 in the bankroll, so I'm going to take some risks because maybe I can muscle Ann
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.
20:15Whoa.
20:17So, Chef Ann, you have to put in $3,000.
20:20Or you can fold.
20:24Second City, this is the way you want to play it?
20:28No problem, my friend.
20:29I'm not folding.
20:31Wow.
20:32$14,000 in the pot.
20:34Oh, gosh.
20:36That sucked.
20:37Chris O is just chilling.
20:38Cheers.
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.
20:58Yeah.
20:58I do.
21:00Here we go.
21:02Forced a player to take another wild card.
21:09Oh, Chef Ann.
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.
21:22Oh, gosh.
21:22You also have to make it an egg.
21:25Make it an egg.
21:27Make it an egg.
21:28What is going on here?
21:32I told you to fold.
21:34She did tell you to fold.
21:37$14,000 in the pot.
21:39Here's the thing.
21:40If Chef Ann 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, which means that Chef Joe Sasto, you could potentially
21:52go home if you win both rounds, with $29,000.
21:56Dude, that's like a wedding.
21:59That's a wedding.
21:59That is.
22:00That's a wedding.
22:00That is a wedding.
22:01That's a wedding.
22:01All right.
22:02Or Chef Ann 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, rhubarb as the ingredient.
22:15Your time starts now.
22:18See ya.
22:19Good luck.
22:19Go, go, 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
22:40alley.
22:42We're cooking for Nancy.
22:43Maybe I could make a beautiful rhubarb souffle with an ice cream that could take Ann out
22:49of this entire game.
22:50Sunday supper with rhubarb.
22:52What 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
23:06a perfect Sunday supper.
23:08A souffle.
23:09Oh.
23:09Oh.
23:12That's what we always have at my family dinners, a souffle.
23:14I'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 card kitchen of all places that I know how to make
23:27a souffle,
23:28I think I can make it anywhere.
23:29Adding rhubarb to a souffle, making it a egg dish, that's check.
23:32This is all for the honeymoon fund.
23:34It 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.
23:55She'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.
24:22That 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?
24:42A 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.
24:49Time.
24:5010 minutes left.
24:51What are we doing right now, Chef?
24:52Making an ice cream.
24:53And 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.
25:10Most of my ice cream's on the floor.
25:12Oh.
25:12But I have to wrap Chicago.
25:14I'm not going home losing on ice cream.
25:17Oh my gosh.
25:19Sorry, Joe.
25:27Five minutes left.
25:29It's New York.
25:29It's Chicago.
25:31Chef Joe, you did it to yourself.
25:33Forgot to turn the ice cream machine on.
25:35Yikes.
25:36Okay.
25:36Chef Ann, I'm seeing a lot more strawberries than I am rhubarb.
25:40In the compote, Chef?
25:41There's lots of rhubarb in there.
25:43Strawberry and rhubarb.
25:44They're partners.
25:45Two minutes left.
25:47I mean, we're cooking for Nancy Silverson, Chef.
25:49I think duck breast is a great idea.
25:50Right.
25:51The little polenta and the asparagus tips.
25:54I tell you what looks good, though.
25:56That duck breast.
25:57Nice and medium rare.
25:58Chef 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.
26:05And now time to build a little bit of rhubarb
26:08and 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.
26:29That's crazy.
26:31Wow.
26:3230 seconds.
26:33Excuse me, excuse me.
26:34I add a taggle of dandelion greens,
26:37my 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
26:55and we're about to have a sweep.
26:58This could be my last round of cooking,
27:00but 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,
27:14which means one of these chefs folded,
27:16decided not to cook.
27:17But look at now, there'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,
27:24Sunday 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 allowed 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,
27:47but 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.
28:22Impressive.
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.
28:48Yeah!
28:51Boom, chakalaka!
28:52I told you to fall.
28:54I told you to fall.
28:56It was my first souffle.
28:57Wow.
28:58Your first souffle?
28:59How'd you know what to do?
29:00I watched Amber L growing up on TV.
29:05Chef 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 for dinner room.
29:12The tale of the tape is as follows.
29:15Chef Chris O, you have $5,000, just 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 moving on to the all
29:28-in hand.
29:29My, how tables have turned.
29:31I'm back in the game.
29:33Chef Joe, you have $10,000, not 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.
30:13It is funny.
30:14It is funny.
30:15Now, the communal dish is...
30:18Fit for a King.
30:20Ooh.
30:20High-end, luxurious, Nancy is a queen.
30:24And the ingredient...
30:30Oh, God.
30:32Fit for a King, what do you 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.
30:45Over the past few years, I've been sort of collecting the worst cards and stacking them 52 high.
30:49These are all the most diabolical, the most devious.
30:54This is the diamond deck.
30:57God.
30:58I'm going to 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.
31:13Seven 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.
31:29Unlike the wild cards in previous rounds, I'm going to give you the opportunity in this special hand from the
31:33diamond deck to either keep your card or switch your card.
31:38Oh-ho!
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 Grousseau!
31:48Are you staying?
31:49I feel like this is...
31:53A safe bet.
31:54This is a safe bet.
31:55Chef Ann.
31:56I'm keeping.
31:57You're keeping?
31:57I knew you liked yours.
31:59You're stoked.
32:01Joe, tell me, what do you feel about your wild card?
32:03I'm going to replace it.
32:04Okay.
32:05I like to gamble.
32:06Let's see what you had.
32:08Seven layers.
32:09Oh!
32:10Yeah, I would have replaced that, too.
32:13Nancy can't fit seven layers onto a fork.
32:16All right, so you take that.
32:17Oh, all right.
32:18What do we got instead?
32:20But 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're going to shave your mustache or something?
32:30Use only one cooking utensil.
32:34Oh, ouch.
32:35That's right, baby.
32:36Joe is a little screwed.
32:39One utensil.
32:40Never known a chef that could cook a dish without a knife, so I think it's going to have to
32:43be my knife.
32:44So that knife is not only your cutting utensil, but it's also your stirring utensil and 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.
33:00Oh!
33:02Making 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.
33:12Oh!
33:14What?
33:15Wow.
33:16Everyone loves herbs.
33:17Nancy loves herbs.
33:18How are you going to 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, or in this case, fit for queen in Nancy Silverton.
33:30Chickpea 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.
33:45Oh, okay.
33:46What am I making?
33:48Okay, crab is expensive.
33:49So I'm just going to give Nancy an opulent crab cake with super creamy hummus and a herbaceous
33:58Thai-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.
34:09All 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 going to be my chef hack for flavor without having to use herbs on my dish.
34:35Are you creating like a demi?
34:36Oh yeah, we're making a little jus over there.
34:38A little jus, au jus, okay.
34:40Balancing flavor, getting layers in there.
34:42Mmm.
34:43Pomegranate glaze.
34:44I like that.
34:45$15,000 on the line.
34:47So there's got to be some serious technique to this.
34:50How are you going to base those lamb chops, chef?
34:53Oh.
34:54You need a spoon to base, don't you?
34:56I 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 on your lamb, you want to baste.
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 O.
35:30Yeah?
35:30You know what would be great?
35:31With all this steak, some herbs to maybe baste some things with, right?
35:35Yes.
35:36That's a little tough.
35:37Chef Chris Ho, exclusive view for all the herbs here in the kitchen, which is a pretty big advantage.
35:42Yes.
35:42I'm like, wah, wah.
35:45But I season with Quartini mushroom powder, smoked paprika, so it's a very flavorful steak.
35:51And then green chickpeas sauteed with a little latinato kale.
35:55Sounds incredible.
35:57I'm in the lead, and 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 her?
36:07Ah!
36:09Chef Chris Ho.
36:09Yes?
36:10It's so bouncy-ful over here.
36:12So much green.
36:12I got cilantro, I got Thai basil, I got lemongrass.
36:18I don't know what to do with all these extra herbs.
36:20I don't know what to hear, Chris.
36:22I'm just going to give Nancy this love letter to L.A.
36:25Third round, Chef.
36:26It's time to do your cities proud.
36:28Time call, 10 minutes and 30 seconds.
36:31Chef Joe from Chicago, how are you incorporating chickpeas?
36:35Uh, we're going to do it two ways.
36:36We're going to do a duo of chickpeas.
36:38You hear that, Chef Ann?
36:39All right, whatever.
36:40We're going to do a little chickpea hummus.
36:41So Chef Joe is using that knife as a spatula.
36:45Kind of crazy.
36:46I'm trying to shuck fresh green chickpeas
36:48to get some freshness without 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.
37:00But 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.
37:17Right.
37:17As classic as it gets.
37:19Throw Kaiser Road on that.
37:20And, you know, I'm right on the Sioux train right now.
37:24Five minutes left.
37:26Chef Chris O from Los Angeles.
37:28What's this right here, Chef?
37:29Hummus.
37:30You're going with the canned chickpea?
37:31Yes.
37:32All right.
37:32Is that really fit for a king?
37:34Uh, yeah.
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 got to 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, and 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 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?
38:37Grating some truffles.
38:39Crunchy, de-fried chickpeas.
38:41Five, four, three, two, one.
38:45That is about it, Chef.
38:46Well done.
38:47Good stuff.
38:49There's a reason diamonds are made under pressure.
38:52And that dish, only using one utensil, I 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, but in this case, fit
39:19for 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.
39:38Okay.
39:38I'm feeling pretty damn confident right now.
39:41I'm loving the flavor of this crab cake, but 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.
39:52Okay.
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, I've got caviar, I'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.
40:38Oh, 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.
40:57Three different coasts, one winner.
40:59The decision's yours.
41:02Difficult decision again.
41:10I think I'm going to have to go for the lamb.
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 in Second City.
41:33Chef Ann, not too bad.
41:34$10,000 for you going back to New York.
41:36It's a push.
41:37It's a push.
41:37And Chef Chris, you're going to have to go back to L.A. with $0.
41:42Oh, 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.
41:52Thanks, guys.
41:54That was a good cook.
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