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00:00:01This is the food world's biggest holiday tournament.
00:00:04And since it's the season of giving,
00:00:06we're about to give you the gift of the quarterfinals.
00:00:09Yee-hoo!
00:00:1116 teams have already competed.
00:00:14Bye, everybody!
00:00:15And only eight teams remain.
00:00:17Look at us.
00:00:18Whoa, it just happened!
00:00:21We've seen culinary legends join forces
00:00:23to create unbeatable sweet and savory dishes.
00:00:27This is wonderful.
00:00:28This is very impressive.
00:00:29Incredible stories.
00:00:31We didn't know if we were ever going to see you in the kitchen again.
00:00:33The biggest thing from my accident
00:00:34taught me that I can enjoy every moment
00:00:36because you never know when it's your last.
00:00:38And an unbelievable upset
00:00:40that was nothing short of a Christmas miracle.
00:00:43The winner is...
00:00:45Kevin and Graham!
00:00:47Graham, Kevin!
00:00:48And tonight, the first of our quarterfinalists
00:00:51will head back into the arena
00:00:53to continue their quest for holiday glory.
00:00:56Shh! Nobody talk!
00:00:57Which team will jiggle all the way to the title?
00:00:59I'm definitely behind it.
00:01:01The trophy.
00:01:02Let's go!
00:01:03This is what TOC holiday dreams are made of.
00:01:07Big bucks for charity.
00:01:08And thanks to Carnival Cruise Line, $100,000.
00:01:12Merry Christmas.
00:01:14This is Tournament of Champions
00:01:15and All-Star Christmas.
00:01:18Ladies and gentlemen, do you want to meet
00:01:28the first of our winning teams
00:01:30kicking off the quarterfinals?
00:01:36That's ICAG, the one and only Alex Guardaschelli
00:01:40and her partner-in-crime, the Princess Warrior,
00:01:43Antonio Lepasso.
00:01:47Muncho, Tobias Thornstein.
00:01:49And Marcel Biggeron.
00:01:51Graham Elliott, Giuseppe Tordorio.
00:01:54And then here come the dragon slayer and the boogeyman,
00:01:59Kevin Lee.
00:02:00And of course, Dale Tallde.
00:02:01Welcome back, teams.
00:02:02Tonight, you four teams are going to kick off part one
00:02:05of our quarterfinal battles.
00:02:06Guess what?
00:02:07You are only three more battles away from winning it all.
00:02:12You'll also have a chance to raise $100,000
00:02:16for your chosen charity.
00:02:19Let's go!
00:02:20And the team that wins the holiday contest,
00:02:22we are awarding $100,000 for your chosen charity.
00:02:26Let's go!
00:02:27And the team that wins the holiday contest,
00:02:29$100,000 grand prize.
00:02:33Yeah!
00:02:34Whoo!
00:02:36First, I have a special extra stocking stuffer to give out.
00:02:40One team had the highest score in the first round of 87,
00:02:45and they have won the golden gift,
00:02:47and that will go to Chef Graham and Chef Giuseppe.
00:02:50Whoo!
00:02:51And here to present the golden gifts
00:02:53is my favorite and your favorite six-foot-one elf,
00:02:57my son Hunter.
00:02:58Yeah!
00:03:02Amazing!
00:03:08Chef, well done.
00:03:09Congratulations.
00:03:10So what you have there is you're each getting a cruise for two
00:03:14thanks to Carnival Cruise Line.
00:03:16What?
00:03:17Whoo!
00:03:18No way!
00:03:19Whoo!
00:03:21Dude.
00:03:23Amazing.
00:03:24All right, who's ready to compete?
00:03:26Whoo!
00:03:27Yes!
00:03:28Let's go!
00:03:29Let's go!
00:03:30Let's go!
00:03:31Let's kick off the quarterfinals with...
00:03:34Graham and Giuseppe versus Kevin and Dale.
00:03:38Yeah!
00:03:39All right!
00:03:40Kevin and Dale through that door, Giuseppe and Graham through that door,
00:03:44and the other teams.
00:03:45Here's a great time for you to go back and finish your letter to Santa.
00:03:49Awesome.
00:03:50All right.
00:03:51Let's do it.
00:03:52Let's do it, boss.
00:03:53Let's do it, boss.
00:04:00Yo.
00:04:01You good?
00:04:02I'm good.
00:04:03Nervous today.
00:04:04Good confident, bro.
00:04:05Do what you do.
00:04:06Yep.
00:04:07That's all we can do, man.
00:04:08Play some dragons today.
00:04:09Yep.
00:04:10Do our best.
00:04:11This week, I don't know what to expect, to be honest.
00:04:14I don't either.
00:04:15I mean, it just gets harder and harder.
00:04:16Ladies and gentlemen, do you want to meet our first two quarterfinal teams?
00:04:24You're in the right spot.
00:04:26In a battle for the A Division, we have our number three team,
00:04:30Chef Graham Elliott and Giuseppe Trentori,
00:04:33who scored an impressive victory in round one by earning the highest score in the tournament.
00:04:38Between the two of us, two Food & Wine Best New Chefs, six James Beard nominations,
00:04:43nearly, you know, double digits of Michelin stars,
00:04:47and the fact that we've known each other for so long,
00:04:50and for us to be old men here and dads and still be able to do it,
00:04:55very exciting.
00:04:57But this is my first time competing on television.
00:04:59Graham asked me to be here.
00:05:00I'm super thrilled to be here.
00:05:02I love when the holidays come around.
00:05:04It's all about tradition.
00:05:05But I'm nervous.
00:05:06We go against Kevin and Dale is going to be pretty pumped.
00:05:09Yeah, they're great chefs.
00:05:10They've done a lot of competition before,
00:05:12so I know that they're coming in, like, pumped and confident.
00:05:15They're taking on the number four seed team,
00:05:17Chef Kevin Lee and Dale Tallde,
00:05:19who achieved the tournament's biggest upset,
00:05:22taking down the number one seed team
00:05:24of two-time TOC champ Monique Shohan
00:05:27and Iron Chef Stephanie Izard.
00:05:30Whoa!
00:05:32Yeah, I'm coming!
00:05:33Don't call these bad boys underdogs.
00:05:36You know, me and Kevin have known each other for about three years,
00:05:38and the chemistry's good between Kevin and I.
00:05:40But Giuseppe and Graham, they're Chicago guys.
00:05:42I'm a Chicago guy.
00:05:43So I respect them.
00:05:44I know their pedigree.
00:05:45I know who they are.
00:05:46I'm making savory.
00:05:47Dale's making desserts.
00:05:48I might not be the best pastry chef,
00:05:50but I do know that we are two of the best Asian chefs in the country.
00:05:55And especially in this arena, we can throw down.
00:05:58And if we need each other's help,
00:05:59we come together and help each other out.
00:06:02Chef Kevin, Chef Dale, we're ready for you.
00:06:04Let's go.
00:06:05Let's do this.
00:06:06Are you ready?
00:06:07Go. Let's go.
00:06:09Ladies and gentlemen,
00:06:10are you ready for the first battle of the quarterfinals?
00:06:13So let's light this up!
00:06:16Oklahoma restaurateur Kevin Lee is a James Beard finalist this year
00:06:21for Best Chef Southwest.
00:06:23Dale Calde is a renowned New York City restaurateur
00:06:27and fellow James Beard nominee.
00:06:31And they're ready to slay more dragons.
00:06:37Give it up for the dragon slayer and the boogeyman.
00:06:40Team Kevin and Dale!
00:06:42Let's go!
00:06:45Dragon slayer and the boogeyman?
00:06:47That's like posters on kids' walls.
00:06:48I want to be the boogeyman.
00:06:49I'm dragon slayer.
00:06:50We're here.
00:06:51Your opponents.
00:06:52You concerned?
00:06:53As long as we do what we do,
00:06:54we always have a chance.
00:06:55Fantastic.
00:06:56All right.
00:06:57Let's talk about your opponents.
00:06:59Chef Graham Elliott is a Michelin star chef
00:07:01and a three-time James Beard nominee.
00:07:04His longtime friend Chef Giuseppe Trentori
00:07:08has earned three James Beard nominations
00:07:10as well as a Michelin nominee
00:07:24to the top world of the world.
00:07:26three James Beard nominations,
00:07:28as well as a Michelin star four years in a row,
00:07:31give it up for Grand Slam and GT team,
00:07:35Graham and Giuseppe!
00:07:48Gentlemen, congratulations.
00:07:50Long time friendship.
00:07:52Yes, we've known each other for years.
00:07:54We share the same philosophy and approach
00:07:56and he's my son's godfather.
00:07:58So a lot of love and connections there.
00:08:00This is going to be a battle.
00:08:01This is how we want to kick it off.
00:08:02Ladies and gentlemen, ready for the quarterfinal kickoff?
00:08:06To the Randomizer, let's go.
00:08:10Oh, Lord.
00:08:13I like to call this the wheel of friendship.
00:08:16Because if we're still friends after this,
00:08:18then it really, we are friends.
00:08:20Yes.
00:08:21The Randomizer will determine the mandatory savory
00:08:24items for one dish, the sweet item for the other dish,
00:08:27and then the equipment, the style, and the wild card
00:08:30must be used in both dishes.
00:08:33Since these are now the quarterfinals,
00:08:35the Randomizer items will be,
00:08:38how should I say, more sucky.
00:08:43Let's get into it.
00:08:43Going for savory.
00:08:44Stand up from the Randomizer, like, that thing is, like,
00:08:52we'll do it.
00:08:53Oh, my God.
00:08:54The savory must use rack of lamb in the sweet category,
00:09:00rhubarb, cedar plank, stuffed mincemeat.
00:09:06That is definitely random.
00:09:08Mincemeat, anybody work with mincemeat before?
00:09:10Okay, what are you, just come from the land of weird toys?
00:09:13I'm a real food nerd.
00:09:14I'm a real food nerd.
00:09:16Okay, mincemeat is some funk.
00:09:18All right, chefs, 40 minutes on the clock.
00:09:20I'm gonna give you two minutes right now to confer together as a team.
00:09:24Once those two minutes are up, the clock starts.
00:09:26The clock starts.
00:09:27Good luck.
00:09:28I'm gonna do rack of lamb and make dumplings.
00:09:30Make, like, a mincemeat sauce.
00:09:32You should make a mincemeat cow be merry and slam.
00:09:34Yeah, yeah.
00:09:35I mean, listen, man, you get two Asian dudes together
00:09:36who were born in America.
00:09:38He's lived in Korea.
00:09:39I visited the Philippines.
00:09:40We have this distinct point of view.
00:09:42The rack of lamb's are pretty big, too.
00:09:44Okay, they're over there.
00:09:45So I'm gonna roast that.
00:09:46The fact that you're my son's godfather, you know,
00:09:49I'm expecting some of that Marlon Brando energy
00:09:52of the godfather to come in and, like, just make it happen.
00:09:54We are here to throw around.
00:09:56Throw down.
00:09:57Throw down.
00:09:57Throw down, not around, right?
00:09:58Yeah, that's right, yes.
00:10:00Chefs, time starts now.
00:10:01Good luck.
00:10:02Go.
00:10:05The savory must use the rack of lamb as the prime protein.
00:10:09So the rack of lamb is a rib section
00:10:11where the main muscle of the rack is called the lorn.
00:10:14In the sweet category, rhubarb kind of look like red celery,
00:10:17very tartan flavor.
00:10:18Cedar plank imparts a lot of flavor.
00:10:21Stuff is super popular during the holidays.
00:10:24This sounds easy, but could be a hangup.
00:10:26And minced meat is made with a mixture of dried fruit,
00:10:29brandy, and cow fat.
00:10:31I've only had it one time, wasn't that thrilled with it.
00:10:34I'll see what they do with it.
00:10:36Now, I'm a guy who owns a steakhouse,
00:10:38where we have rack of lambs, we have steaks.
00:10:40That is my specialty.
00:10:41I know I can cook a lamb perfect.
00:10:43For the randomizer, we have the cedar plank.
00:10:45I can use the cedar plank to smoke the rack of lamb.
00:10:48So I'm thinking smoke rack of lamb with a lamb minced meat dumpling.
00:10:54Chef Kevin, are you cooking those racks whole?
00:10:56I'm just smoking it.
00:10:57Then I'm going to cut it down to single chops.
00:11:00Did anyone see dulce de leche?
00:11:01I'm doing pastry, so my mind goes to these dim sum style,
00:11:04almost mochi stuffed rice balls.
00:11:07I think mirroring this idea of dumpling between the two courses
00:11:10is a real good idea.
00:11:12So for our sweet ingredient, I pull rhubarb,
00:11:14something I don't cook with often.
00:11:15But rhubarb is what it is, and we've got to deal with it.
00:11:18Giuseppe, where's the cedar planks?
00:11:21So Giuseppe's going dessert.
00:11:23I'm going to go savory, and lamb will be highlighting that.
00:11:26And the strongest flavor with the lamb is coming off the fat.
00:11:29And so if you take too much off in cleaning it,
00:11:32you can overcook it, but you're trying to get that balance.
00:11:34So for me, rack of lamb screams holiday.
00:11:37I love cooking it at the restaurant.
00:11:39To give that to someone during the holiday season
00:11:42is an extension of Christmas.
00:11:44It's an extra gift.
00:11:45It's like watching your kids open a present.
00:11:46It's just very rewarding.
00:11:49Hi, Chef.
00:11:50How are you?
00:11:51I'm great.
00:11:52Worth saying, because we have never met in this arena,
00:11:55I'm a huge fan.
00:11:56Love you.
00:11:57Thank you very much.
00:11:57Years and years and years.
00:11:59You have a pastry plan.
00:12:00I have a pen.
00:12:01I think I would like some maybe bignet,
00:12:03or meringue and bignet, I think.
00:12:06I like that plan.
00:12:07I'm trying to make a pot of choux.
00:12:09I see that.
00:12:09I mix the mincemeat with the ricotta,
00:12:11so I can stuff bignet.
00:12:13Yeah.
00:12:15So the pate choux becomes the bignet.
00:12:16That's ultimately going to get stuck with the mincemeat
00:12:18and ricotta.
00:12:19I think.
00:12:20Working on.
00:12:22What's the plan with mochi flour?
00:12:25Sesame rice balls.
00:12:26Oh, yeah.
00:12:27So the key to this sweet dish really is the dough.
00:12:29It's all about this mochi dough.
00:12:30You need a dough that is pliable, but not too loose.
00:12:34It really has to be perfect, and you have to work fast,
00:12:36because you don't get shot.
00:12:37What do you got?
00:12:38House-made mochi.
00:12:39The painstaking.
00:12:41That has enough time to rest?
00:12:42I think so.
00:12:43I think with its intended application,
00:12:46kind of like a fried sesame ball.
00:12:48So now I want to make a filling for my stuffed rice balls
00:12:50with some farmer's cheese and just some mincemeat.
00:12:53It's a very risky move for me, because I'm not, like,
00:12:55super proficient in making doughs.
00:12:58You know, I didn't invite Chef Dale here,
00:12:59because I thought he was the best pastry chef in this country.
00:13:02But I knew us as a team, we can conquer this together.
00:13:06When you're in a team, chemistry wins championships,
00:13:10and there is a great chemistry here.
00:13:14We're going in.
00:13:15So with the rack of lamb, instead of roasting it whole,
00:13:17which is going to take longer, why don't we portion it up?
00:13:20I love the lamb to be the star of the dish.
00:13:23So it's the Beyonce with the backup singers behind them,
00:13:26you know, doing the Destiny's Child on the plate.
00:13:30Are you using fryer for anything or no?
00:13:31Nope, not right now.
00:13:32All right, I think I'm going to try to fry the vignette.
00:13:34So we're doing little tiny vignettes?
00:13:35Not too big, so we can just stuff it.
00:13:38OK.
00:13:38Testing, praying in Italian, make sure it works.
00:13:41Chef Giuseppe, absolutely new to the TOC arena,
00:13:44and not even breaking a foot.
00:13:46All right, don't burn.
00:13:48These guys could be the sleeper.
00:13:50Both of these teams are fired up right now.
00:13:52Let's go!
00:13:57Chefs, 20 minutes, 20 minutes left to plate.
00:13:59You got 20.
00:14:02Those are adorable.
00:14:03Aw.
00:14:04Like a holiday market, Chef.
00:14:06Yes, I saw it, so I've tried it, too.
00:14:07It is a holiday, right?
00:14:08It's a holiday.
00:14:09No big deal, Julie stuffing all these gorgeous little beignets.
00:14:13So mincemeat as the wild card, I'm not a fan of mincemeat,
00:14:18but it's one of those things kind of like opera,
00:14:20where you might not like it, but you respect it.
00:14:23Chef, did you try that mincemeat?
00:14:25Did you try that mincemeat?
00:14:26Yeah.
00:14:30Tastes like apple pie filling.
00:14:31You could take it savory and make it gravy.
00:14:34You could take it sweet and make it a sauce or a filling.
00:14:36I wanted to put it into the savory world,
00:14:39making it almost like a jam.
00:14:41Chef Graham, not afraid of the mincemeat.
00:14:43If you sit on the shelf, you will never buy it
00:14:44to make any dessert.
00:14:46You need to know exactly what it is.
00:14:47Why do you think the British mess things up like that?
00:14:49So you got mincemeat, that has no meat.
00:14:51No other country would be like, you know what this needs?
00:14:54Beef fat in here.
00:14:55It's good.
00:14:58Did you grab the mincemeat, Dale?
00:15:00I have some.
00:15:01I got two.
00:15:03Here.
00:15:05I'm working on the New Year's Eve mandu.
00:15:07Make some dumplings.
00:15:10What's in this?
00:15:11Mincemeat, ground lamb, aromatics.
00:15:14I don't believe we've ever seen anyone
00:15:15in a TOC competition make dumplings.
00:15:18That's adventurous.
00:15:19Mandu is something my family made every New Year's Eve.
00:15:22It's just one of those core memories
00:15:24I have during the holidays.
00:15:28Chef, is that dulce de leche?
00:15:29Oui.
00:15:30I'm working on a rhubarb dulce de leche.
00:15:32It's a challenging ingredient.
00:15:33I'm not, like, super familiar with it.
00:15:35Honestly, I could be very happy with kiwi
00:15:37or whatever other fruit was on that randomizer.
00:15:40Chef, what's flaming in there?
00:15:41Bourbon.
00:15:43Smoky quality to it already, so I want to play on this idea
00:15:45of cedar plank kind of smoke.
00:15:47Kevin, I'm going to use your smoker, too.
00:15:49All right.
00:15:50OK.
00:15:51I'm done.
00:15:52All right.
00:15:53I'm going to smoke the caramel in there.
00:15:57Now that I have the raq-a-lamb smoked,
00:15:59I'm going to start some kiwi jus.
00:16:01Kiwi is usually a soy, garlic, ginger marinade
00:16:05that you see in, like, Korean barbecue restaurants.
00:16:07Mincemeat going in here also.
00:16:09So I'm taking this kiwi and glazing the raq-a-lamb with it
00:16:13to really add a nice sweetness to this gaming raq-a-lamb.
00:16:16Korean household, every holiday, we love eating kiwi.
00:16:20Kiwi is a sign of a celebration.
00:16:22For me to get this randomizer, to be able to represent who I am,
00:16:26I think it's going to be a home run.
00:16:28So what am I going to stuff?
00:16:33I see delicata squash, beautiful, it's in season.
00:16:36Scoop it, that's what you're going to fill,
00:16:38kind of like the little zucchini boats
00:16:40that you can do in the summer.
00:16:41Same idea.
00:16:42It's delicious.
00:16:42Yeah.
00:16:44Chef Graham has his delicata squash
00:16:46roasting on this cedar plank.
00:16:48It's a really great way to infuse smoke
00:16:50into something you don't necessarily see coming.
00:16:52Very smart.
00:16:53What do you think about stuffing the squash
00:16:55with either the mints or the Swiss chard?
00:16:59Swiss chard, heard.
00:17:00We are working together.
00:17:02And the plan from the beginning was,
00:17:04if somebody needed help, let's check on the other teammate.
00:17:08Having my bestie Giuseppe here,
00:17:10it'll be that much more rewarding at the end
00:17:13when we do it as a team.
00:17:1515 minutes, 15 to go.
00:17:17Time for me to finish my rice ball.
00:17:18And I go to make my first ball,
00:17:20and I know this dough ain't right,
00:17:23because it's too firm.
00:17:24If I can't close this rice ball, the challenge is stuck.
00:17:28And if I can't properly close this rice ball
00:17:30with this farmer's cheese, mince, meat, it's not stuck,
00:17:33there's no going back from this.
00:17:34I'd have to start all over.
00:17:36Kevin, I'm moving, I'm pivoting.
00:17:38All that work on that mochi.
00:17:40I just literally have to cook.
00:17:41Dale yells out, I'm pivoting.
00:17:43And I was like, oh.
00:17:45I didn't know what was going on.
00:17:46No more mochi, Chef?
00:17:47No.
00:17:48Where are we going now, Chef?
00:17:50Cannolis.
00:17:51I live in New Jersey, and Christmas time is about cannolis.
00:17:54I've used egg roll wrappers, and I'm going to fry them.
00:17:58The idea now is to put the piping inside of the...
00:18:00Egg roll cannoli shells.
00:18:01Got it.
00:18:02If this doesn't work out, we're done.
00:18:05Ten minutes, ten minutes left, Chef.
00:18:10I love rhubarb, because the tartness, the flavor.
00:18:15So what I did with rhubarb, I wanted to slice a super thin
00:18:19by like a chunky julienne.
00:18:21How to call yourself, go to the hospital.
00:18:23This rhubarb cooking simple syrup.
00:18:26I'll put a little black pepper, give it a little kick.
00:18:28I love that.
00:18:29How are you guys feeling over there?
00:18:32I'm in the juice.
00:18:33All right, heard.
00:18:34Kevin, lift my fryer.
00:18:35Oh, I left it, I heard.
00:18:37No matter how Dale looks right now,
00:18:38I know he's going to pull through.
00:18:42They good?
00:18:43My kanoe shells look beautiful.
00:18:44Once I got that off, I'm like, I can finish this dessert.
00:18:46So I piped my filling with farmer's cheese and mincemeat
00:18:50into the middle of those.
00:18:51When I first met Dale, I was fanboying.
00:18:53I was like, can I get a picture with you?
00:18:55And for me to sit here, what the heck being up to come?
00:18:57What the heck being up to compete as a teammate
00:18:59truly has been a dream come true.
00:19:01You good, Dale?
00:19:02Yeah.
00:19:06Lamb is cooked perfectly.
00:19:07Kevin, where'd you put the stand mixer bowl?
00:19:09It's right here.
00:19:10I'll put it on.
00:19:11For the rhubarb sorbet.
00:19:12Rhubarb is tart, so I'm using my rhubarb dulce de leche
00:19:15caramel to kind of help sweeten it up.
00:19:17And that's going to be the base of my sorbet.
00:19:20There is no time for the ice cream machine,
00:19:22so liquid nitrogen.
00:19:23If you want to get something cold fast,
00:19:26dump some liquid nitrogen on it.
00:19:33Chef is making an Italian meringue,
00:19:35which is egg whites that are here,
00:19:36very slowly being whipped.
00:19:38Simple syrup in that.
00:19:39It'll cook and whip up into a beautiful meringue.
00:19:42So when it cook like it's Italian meringue,
00:19:44it tastes like marshmallow.
00:19:45That's why I want to toast it on the plank
00:19:47to give it that flavor.
00:19:48Blood torch.
00:19:50Also, burn it with the blotters.
00:19:53This is what TOC holiday dreams are made of.
00:19:57I love it.
00:20:02Final five minutes.
00:20:03Five to be plated.
00:20:04Joe.
00:20:06Good?
00:20:06Yes.
00:20:07Carve the lamb?
00:20:07Yes.
00:20:08But you're going to do that?
00:20:09Yep.
00:20:09This type of teamwork is awesome.
00:20:11Oh, you ,, Graham.
00:20:14Perfect.
00:20:15OK.
00:20:16Plates.
00:20:17So right now, I'm going to see the plank
00:20:20and the meringue in the middle,
00:20:21like a little Christmas snowman.
00:20:23And I put, like, three piñe next to the meringue.
00:20:26And the next step, I put the rhubarb on top.
00:20:29It's almost got Buche de Noel vibes.
00:20:31I'll try to make it as festive as possible.
00:20:33We got the stewed down, mincemeat.
00:20:34We're going to put that down in the middle.
00:20:36You've got your delicata squash filled
00:20:38with the Swiss chard mix, the rack of lamb.
00:20:40In 35 minutes, mind-blowing.
00:20:42Top it off with the gremolata, and we're good to go.
00:20:44Old man's still got it.
00:20:46Two minutes.
00:20:46Two minutes to be plated.
00:20:47You know, I'm feeling good, but I hope the judges
00:20:50understand what I'm trying to make.
00:20:51It's not every day you see a rack of lamb with some dumplings
00:20:54on the plate together, but it's my soul food.
00:20:57That's how we celebrate our culture.
00:21:01So I get a small plate, I put my one pinoy on it,
00:21:05and then rhubarb dulce de leche caramel.
00:21:08I just got to get this sorbet in.
00:21:10Kevin, help me.
00:21:11Help me.
00:21:12All right, I got you.
00:21:13What can I do?
00:21:14Bring these ice creams to the plate.
00:21:16All right, these sorbets.
00:21:17You want it just on the side?
00:21:19Right next to it, right next to it.
00:21:20Just right next to it.
00:21:21All right.
00:21:22Put it on one more.
00:21:23Five, four, three, two, one.
00:21:26That's it.
00:21:27It's time for you to dash a little bit of
00:21:31away to your trailers.
00:21:32Thank you very much.
00:21:33That's it.
00:21:34Awesome.
00:21:35Let's bring the judges in.
00:21:40That's hard, man.
00:21:41Yeah, that was hard.
00:21:42We did it.
00:21:43We did some love.
00:21:44We did something.
00:21:45Holy moly.
00:21:46Our world-class judges can't wait to do their first tasting.
00:21:50You're going to love this group.
00:21:51Let's beat them.
00:21:52First up, James Beard Award-winning author, recipient of the Covenant Julia Child Award,
00:21:57and pioneering Southern California restaurateur, the one and only chef, Susan Feniger.
00:22:03Wow.
00:22:04Yeah.
00:22:05Yes.
00:22:06A legend.
00:22:07Next up, globally acclaimed restaurateur, Gordon Ramsay's former pastry chef, and the
00:22:14first female Iron Chef in the UK, can't believe she's here, first time, Chef Judy Chu.
00:22:21My Korean sister.
00:22:25This is big.
00:22:26We're bringing them from all over the world.
00:22:28Finally, a food world icon who has received multiple three-star reviews from the New York
00:22:33Times and a Michelin star, the one and only Iron Chef himself, Chef Jeffrey Zakarian.
00:22:39Jeffrey's the real deal.
00:22:41He's hardcore.
00:22:42Whew.
00:22:43We'll see what happens.
00:22:44Yeah.
00:22:45I don't know what the double-breasted, if it should be Don Zakarian.
00:22:51This is Christmas.
00:22:52It is.
00:22:53This is holiday.
00:22:54This is how I dress for holiday.
00:22:56So, tonight is unbelievable.
00:22:59We have chef combos, chef duos that have come together.
00:23:02I'd love to tell you who they are, but I cannot.
00:23:05What I can tell you about is the randomizer.
00:23:07Tonight, the savory must use the rack of lamb as the prime protein.
00:23:11In the sweet category, rhubarb had to be employed.
00:23:14Both chefs had to use in their dish the cedar plank.
00:23:17The style tonight was stuffed.
00:23:19Wild card ingredient was mincemeat.
00:23:21The moment I spin that wheel, they have two minutes to talk about it, and then they're cooking.
00:23:25That is mean.
00:23:26That's outright mean.
00:23:27You're right.
00:23:28Yeah.
00:23:29To give us the rundown on the first chef's dishes is the wild card himself, Justin Morner.
00:23:34So, this will begin with the savory dish.
00:23:36This is a Kelby-marinated rack of lamb with New Year's Eve mandu.
00:23:41So, the whole rack of lamb was smoked using the cedar planks.
00:23:45It was then marinated in a Kelby-esque marinade that was sweetened with the mincemeat.
00:23:50Then for stuffed, you have the mandu bursting with filling with some of the mincemeat and lamb.
00:23:56This is the worst part.
00:23:57This is the worst part.
00:23:58Watching them eat.
00:23:59I know.
00:24:00No reaction.
00:24:01On to the sweet course.
00:24:02This is a mincemeat cannoli.
00:24:03Stuffed with a mixture of farmer's cheese and mincemeat.
00:24:07With a smoked rhubarb dulce de leche.
00:24:09That cedar plank was used to smoke that dulce de leche.
00:24:12And then a rhubarb sorbet.
00:24:14First of all, there's a real expectation when you say lamb and smoke.
00:24:19And this delivers on all of that.
00:24:21The chef had a thought and the chef executed it.
00:24:24It's one of the best pieces of lamb I've eaten in a long time.
00:24:28The lamb, for me, a little bit over smoked.
00:24:31It sort of overpowered a little bit.
00:24:33Delicious lamb flavor.
00:24:35In the mandu, I think the mincemeat stuffing in here.
00:24:39Fantastic.
00:24:40I would be surprised if the chef isn't Asian or Korean.
00:24:44My sister!
00:24:46The way that the chef has handled this randomizer
00:24:49and pulled everything together into something classic
00:24:53but using different ingredients is actually quite genius.
00:24:56Healthy marinade always has elements of sweetness.
00:24:59And to use that mincemeat in this way, I think, is perfection.
00:25:03Your idea.
00:25:04My idea.
00:25:05It takes someone like you to execute it, though.
00:25:07The mandu, perfectly made.
00:25:09And the dessert, I think, is very clever also.
00:25:12But I would like to have had a little bit more cheese in the filling
00:25:16because I feel like it needed that creaminess.
00:25:19I was surprised that they didn't use more rhubarb.
00:25:23I could have imagined the rhubarb being incorporated,
00:25:27even smoked, chunked, and then mixed in with the mincemeat
00:25:30and stuffed in there.
00:25:31I think it's a delicious cannoli,
00:25:33but instead of this rhubarb sorbet,
00:25:35I would like a cream here, like a crema
00:25:37or a whipped creme fraiche or something
00:25:39to give some softness to this.
00:25:41But I'm just quibbling.
00:25:42This is just a superior cooking.
00:25:44Not bad.
00:25:45Way better than our first judging.
00:25:47Way better.
00:25:48Way better.
00:25:49Take it.
00:25:50Thank you very much, judges.
00:25:51Two scorecards in front of you.
00:25:52Two separate scores.
00:25:53One for savory, one for sweet.
00:25:5550 points available for each dish.
00:25:5825 points available in taste.
00:26:0020 points in the use of the randomizer.
00:26:02And five points for plating.
00:26:06I feel like we did our best.
00:26:08And, you know, see how it plays out.
00:26:11Here to present the second team's dish,
00:26:13the one and only TOC 3 champ, Chef Tiffany Faison.
00:26:20Come on.
00:26:21In front of you, we have on the right,
00:26:23roasted rack of lamb and minced meat ragu.
00:26:26To that, the chef has placed cedar plank roasted delicata squash
00:26:30stuffed with pancetta glazed Swiss chard.
00:26:32Now, if you'll join me on the left,
00:26:33with a holiday market beignet
00:26:35and then stuffed with a mixture of ricotta and minced meat.
00:26:39And cedar plank roasted Italian meringue.
00:26:42To that, the chef then finished with thinly sliced rhubarb on top.
00:26:46Oof.
00:26:47The quality of the lamb is delicious.
00:26:49The flavor was delicious.
00:26:50But it's a little undercooked.
00:26:52And I would like to have just a little bit more flavor of the smoke.
00:26:56And I really like the mincemeat, almost like a mincemeat jam.
00:26:59I like the jammy consistency.
00:27:01In general, really beautiful dish.
00:27:02It's very festive.
00:27:04I mean, it screams Christmas.
00:27:06It's red and green.
00:27:07It has those, you know, pomegranate seeds picking up you like little jewels.
00:27:11The jam, I think, is the star.
00:27:13It's really nicely balanced.
00:27:14I love the look of the dish, and I love delicata squash,
00:27:18but I did not get a lot of smokiness from it.
00:27:22In terms of the dessert, again, on this dish, I didn't get a ton of the smokiness on the meringue.
00:27:28This one is very playful.
00:27:29I love playful desserts, and I think it's really smart to put it on the plank like this.
00:27:33I see it, but I just don't really taste it.
00:27:35I think the beignet feels a bit wet, if not undercooked in the center.
00:27:40I do like the fact that the chef has stuffed it with the mincemeat.
00:27:44The mincemeat is shining.
00:27:45Oh, thank you.
00:27:46I love slicing it paper thin like that.
00:27:50I think that's a great idea and added to this dish.
00:27:53I think that they were honest and to the point.
00:27:56We did our best, that's all I can say, and see what happened with the score, and go from there.
00:28:00Absolutely.
00:28:01Judges, thank you very much.
00:28:0250 points available in each.
00:28:0425 points for taste, 20 points for the use of the randomizer, and 5 points for the presentation.
00:28:11I think we did our best.
00:28:12I know we did our best.
00:28:13It's anyone's game.
00:28:14We made the best chefs win.
00:28:15We did our best.
00:28:16That's all we can do.
00:28:17That's it.
00:28:18All right, chefs, they're ready for you.
00:28:19Scores are in.
00:28:20All right, let's go see.
00:28:21Let's go see what it is.
00:28:22Let's go see what it is.
00:28:23Let's go see what it is.
00:28:24Let's go see what it is.
00:28:25Let's go.
00:28:27Chef Kevin, Chef Dale.
00:28:29Chef Graham, Chef Giuseppe.
00:28:33Here are scores.
00:28:42In savory, one team scored a 38 out of 50.
00:28:46The other team scored a 42 out of 50.
00:28:49In sweet, one team scored a 36 out of 50.
00:28:53One team scored a 36 out of 50.
00:28:57For a total of 74 to 78.
00:29:00So the winner of A Division and the first quarter finalist, All-Star Christmas Battle, is...
00:29:15Kevin and Dale.
00:29:18Congratulations.
00:29:19Good job, guys.
00:29:20You rocked it.
00:29:21Great job, Chef.
00:29:24Chef Giuseppe, Chef Graham, you had a couple bumps and bruises here, boys.
00:29:29We missed some smoke, and we're sorry to see you go.
00:29:32But you guys are going on Carnival Cruise Line.
00:29:34It's so crazy.
00:29:35Woo!
00:29:36So exciting.
00:29:38It's been an honor and a privilege.
00:29:41You had a big win under your belt.
00:29:42You got a great cruise coming up, and we're sorry to see you go.
00:29:46Thank you so much.
00:29:47Thank you, guys.
00:29:48Thank you, guys.
00:29:53This is an outrage.
00:29:55Fake news.
00:29:56Fake news.
00:29:57No.
00:29:58I mean, that's amazing.
00:29:59We saw their dishes, and again, great chefs.
00:30:01It was my first competition, and I thought we did pretty well here, too.
00:30:04Yeah.
00:30:05Next time, we got to finish first.
00:30:06That's right.
00:30:07That's it.
00:30:08Gentlemen, two away from being the champs, this is a big, big deal.
00:30:14Let's go!
00:30:15Let's go!
00:30:17Let's take a look at where you're going.
00:30:20The winner between the Jet and Ashley or Britt and Jonathan competition.
00:30:25Who do you want?
00:30:26I want the top.
00:30:27I want the top seed.
00:30:28I mean, you got either one or two coming at you.
00:30:30Love it.
00:30:31I'm going to tell you guys, you really are a dynamic team.
00:30:34Number four seed just took down a number three seed, right?
00:30:37Nobody is safe with you two in the house.
00:30:40Boogeyman and the Dragon Slayer are on fire, right?
00:30:45Yeah!
00:30:47We'll see you in the next round.
00:30:48Thank you, guys.
00:30:49Good job, guys.
00:30:50Let's go!
00:30:52Let's go!
00:30:53Come on!
00:30:55Woo!
00:30:58Did it again!
00:31:00Congratulations.
00:31:01That hurt.
00:31:02Well done.
00:31:03Thank you, sir.
00:31:04I mean, the Dragon Slaying duo right here.
00:31:06That's a big win.
00:31:08This is not easy at any level.
00:31:09And when you're going up against legends, like your dad said, legends, like Giuseppe and Graham,
00:31:15I mean, it makes it feel so much better.
00:31:17Ladies and gentlemen, are you ready to meet our next Christmas quarterfinalist?
00:31:22Oh, this is a big one.
00:31:25In the battle for the Division D, we have the number one seed team, the reigning TOC champion, Antonio Lofaso, and ICAG, Iron Chef, Alex Guarnaschelli.
00:31:38Despite a nail-biter beginning, they're still one of the most intimidating teams in the world and this competition.
00:31:47How you feeling?
00:31:49Nauseous.
00:31:50Yeah.
00:31:51When anyone ever asks me, they're like, are you guys like real friends?
00:31:55I'm like, Alex and I know things about each other that should never be spoken about.
00:32:00And that's when it's like real friendship.
00:32:03But she's the most recent TOC champ.
00:32:06With the queen of competition.
00:32:08So the expectation for us is higher.
00:32:11Right.
00:32:12But it's not as high as the expectation we have for ourselves.
00:32:14Correct.
00:32:15No one actually doesn't even touch it.
00:32:17Normally I'll do some like deep breathing and some like box breathing.
00:32:21So if you want to do that for us, I'm feeling a little bit more like, like, let's light it on fire right now.
00:32:27Bring it on.
00:32:28They'll be facing off against the number three seed team, Chef Tobias Dorzon and Marcel Vigneron.
00:32:33And they are fresh off an upset victory in round one.
00:32:37Two innovative dishes that earned high scores from the judges.
00:32:40I mean high scores.
00:32:42Dream team, baby.
00:32:44Let's get it.
00:32:45So back in November, a tragic incident happened where I was shot 11 times.
00:32:50Went through five surgeries.
00:32:52But, you know, God still has me here.
00:32:55He got bigger plans for me.
00:32:56I am just honored by your bravery, your courage, your strength, your perseverance.
00:33:03You are just, uh, you're an inspiration.
00:33:05And I'm happy to be here cooking with such an incredible human.
00:33:08Thank you, brother.
00:33:09Marcel is one of those people that every time I've seen him compete, I see him cook with his heart.
00:33:14Every time.
00:33:15That's why I felt like I couldn't have picked a better partner.
00:33:17It's Iron Chef.
00:33:18It's Antonio T.O.C. Champ.
00:33:19I think this one's for anybody who's ever been underestimated.
00:33:24That's what people want to see.
00:33:27People like the underdog story.
00:33:28Yeah.
00:33:29So, you know, I've been known to take down top dogs.
00:33:33I feel like we do this, then everybody's gonna be quaking in their chef boots.
00:33:38What did Tobias and Marcel say about us?
00:33:40That they're gonna send you home.
00:33:41Did they say that?
00:33:42Did they actually say they're gonna send you home?
00:33:43Oh, I'm sorry.
00:33:44Oh, I'm sorry.
00:33:45Oh, Tobias and Marcel.
00:33:46Oh, we never saw them coming.
00:33:47Yeah.
00:33:48Oh, jeez.
00:33:49I don't wanna go up against them.
00:33:50I'm calling Tobias and Marcel's producer right now.
00:33:55They're gonna be the team to beat.
00:33:57What are we gonna do?
00:33:58Lindsay, you're with Tobias and Marcel right now?
00:34:00I am.
00:34:01Who?
00:34:02Antonio?
00:34:03Antonio Lofaso?
00:34:04I heard that Tobias and Marcel said that they hope that we go home.
00:34:07No.
00:34:08No, there's no...
00:34:09We just said that you guys are the best and that we wanna win.
00:34:11I feel like this is supposed to be about Christmas and elves, but you know what?
00:34:14Now it's on!
00:34:15I think it was always on.
00:34:16I don't think it was ever on.
00:34:17I'm ready.
00:34:18All right, Chef, I'm ready for you.
00:34:19All right, let's do it.
00:34:20Let's do it.
00:34:24Are you dreaming of a white-knuckled Christmas battle?
00:34:28I got it for you!
00:34:29Let's write this up!
00:34:30Chef Tobias has gone from professional athlete to a celebrated executive chef.
00:34:39Named 2024 Chef of the Year by the Maryland Restaurant Association.
00:34:45And Chef Marcel Vigneron is an award-winning restaurateur.
00:34:50And the winner of an incredibly difficult competition at Season 1 of 24 in 24.
00:34:59And they're looking to beat the odds once again tonight.
00:35:03Put your hands together for Huncho and the Wolf!
00:35:06Team Tobias and Marcel!
00:35:11Let's go, baby!
00:35:15Let's go!
00:35:18Uh-huh.
00:35:19As far as the back, gentlemen, you're kind of an unlikely pair.
00:35:22I mean, both masters of culinary, but two different styles of cooking.
00:35:26Yeah.
00:35:27Were you surprised of the first-round win?
00:35:30No.
00:35:31I'm with a phenomenal chef, and he didn't do nothing but lift my energy, you know?
00:35:35I lifted his, man.
00:35:36So I'm-I'm hyped.
00:35:41How is it working with this guy?
00:35:42I guess he's kind of a-I mean, you never know what to expect with him.
00:35:46It's-it's absolutely incredible.
00:35:48You know, we're a little bit of the wild card, but the cool thing about that is the other teams can't scout us.
00:35:53You know, they don't know what to expect.
00:35:54They can't get any tape on you.
00:35:55Yeah, there's no tape.
00:35:56No tape.
00:35:57There's no tape.
00:35:58It's-it's brand new out the gate.
00:35:59I have to say, gentlemen, knowing who your opponents are, it's gonna take every bit of what you have,
00:36:04of what you utilized last week, to take these two down, because they are, well, as we know,
00:36:10probably two of the most powerful chefs in the competition world.
00:36:14Chef Antonia Lofaso is the executive chef of a SoCal restaurant empire, including the Michelin-recommended Dama.
00:36:23And after winning an impressive 12 battles in the TOC arena, she is now the reigning TOC champion.
00:36:31Her partner in crime, the one and only ICG Iron Chef Alex Guarnaschelli is an acclaimed executive chef
00:36:39and legendary chop judge, and between Iron Chef America and Alex vs. America,
00:36:46she has outcooked more than 100 of the best chefs in the country.
00:36:52Give it up for the Princess Warrior and I-C-A-G-T, Antonia and Alex.
00:37:09You two have more target on your back than anybody I've probably seen.
00:37:15Yeah. In competition.
00:37:17It's really amazing how much experience you have and how ice flows through your veins.
00:37:23I did check. There was no pulse backstage.
00:37:26No pulse backstage.
00:37:28Here's the good news and the bad news.
00:37:29Good news is, somebody moves on.
00:37:31Bad news is, we all have to go face the randomizer.
00:37:34Yeah. Yep.
00:37:35Ladies and gentlemen, to the randomizer right this way.
00:37:37Lordy, lordy, lordy.
00:37:43This right here, in my opinion, should be called the wheels of opportunity.
00:37:47Hmm.
00:37:48The wheels of opportunity will commence.
00:37:51Just do it.
00:37:52Okay.
00:37:53Please rip the band-aid.
00:37:54All right, let's go. Going for savory.
00:37:56Tell me when it's over.
00:38:06In the savory category tonight, scallops.
00:38:12Scallops.
00:38:13Okay. Okay.
00:38:14Okay.
00:38:15Okay.
00:38:16The mandatory sweet item.
00:38:17Oh, sweet potato.
00:38:19Able skeever pan.
00:38:21Sour and hibiscus.
00:38:23Okay.
00:38:24Okay.
00:38:25When Marcel looks at the wheels and winces.
00:38:33This is so bad.
00:38:36Has everybody worked with an Able skeever pan?
00:38:38Never.
00:38:39Never.
00:38:40What are you gonna do with the pan?
00:38:41I have no clue.
00:38:42So, chefs, here's the game plan.
00:38:4540 minutes on the clock.
00:38:46Two minutes to confer.
00:38:48Once those two minutes are up, you are set to do what you'd like.
00:38:51Remember, one team moves on.
00:38:53The other goes home.
00:38:54Happy holidays.
00:38:55Go.
00:38:56Scallops.
00:38:57Scallops.
00:38:58What are you thinking?
00:38:59You wanna do a little?
00:39:00I'm gonna serve the scallops in the Able skeever.
00:39:01Love that.
00:39:02And then for dessert, I'm thinking the little fried thing from that Avocadnezzar.
00:39:06Sweet potatoes, and maybe I'll put them in the inside.
00:39:08I-C-A-G, Antonio Lofaso.
00:39:11I don't know how they actually got put on the same team.
00:39:14It seems a little bit unfair.
00:39:15But everybody, success has to end sometimes.
00:39:20You have a favorite dough.
00:39:22Should I make, like, little Able skewers filled with the curd?
00:39:25With the curd?
00:39:26I think the hibiscus lemon sorbet is part of the sour and the hibiscus.
00:39:30Of all the duos in here, we are probably the ones with the most notoriety.
00:39:35I think we have a target on our back.
00:39:36I think people would enjoy beating us.
00:39:38But we have endured this long because we never stopped competing.
00:39:42Yeah.
00:39:43We're going in five, four, three, two, one.
00:39:48Bye-bye.
00:39:49This is going to be a battle.
00:39:51The savory must use scallops.
00:39:55Lots of ways that people like to prepare them.
00:39:57The key is don't overcook them.
00:39:58In the sweet category, sweet potatoes.
00:40:00Anything you want to do with a regular potato, do with a sweet potato.
00:40:03And I think you get a little bit more flavor.
00:40:05Able skewer pan, this cast iron pan, make these great little Able skewers.
00:40:10It's kind of like almost like a pancake dough that puffs up because the pan is hot when you add the dough to it.
00:40:16And that can take on any form.
00:40:17Sour, this one goes everywhere.
00:40:19It's universal.
00:40:20Hibiscus may be something really play into that sour factor.
00:40:24This right here can flavor, color, food.
00:40:26It goes everywhere.
00:40:29Thanks. Peel them, right?
00:40:30Mm-hmm.
00:40:31So I'm going to take dessert, you're going to take savory, and I'm going to make Able skewers.
00:40:35Filled with lemon curd and hibiscus sorbet.
00:40:38Alex, chair are you?
00:40:39Alex and I have said that we never want to compete against each other.
00:40:42We've judged with each other.
00:40:43This is the first time we've actually ever competed with each other.
00:40:46This is the A-team.
00:40:48Mm-hmm.
00:40:49Thank you, chef.
00:40:50Last week, we came out on top.
00:40:52I'm not going to lie, we needed that notch on our belt.
00:40:55Not only do we need to prove to everybody else that we can do it, but we needed to prove to ourselves that we can do it.
00:41:01And now that we've done that, the sky's the limit, baby.
00:41:04Here we go.
00:41:05Yeah, Tobias!
00:41:06Let's go!
00:41:08So I'm going to take the savory dish.
00:41:10I'm going to do sweet, but I don't think I've ever used sweet potatoes in a dessert, ever.
00:41:15Well, we've got some gifts under the tree for both savory and sweet.
00:41:19The apple skewer pan, a little bit tricky.
00:41:21You want to make sure you use the apple skewer pan.
00:41:23It doesn't turn into the evil skewer pan.
00:41:25And I don't know what the able-giver pan is.
00:41:28Ables...
00:41:29Ables...
00:41:30I don't even know how to pronounce it.
00:41:31Never used it before, ever.
00:41:32I watched a YouTube video, like, two years ago, I think.
00:41:35That's about it.
00:41:36It's about the extent of my experience.
00:41:40This pan, the able-giver, is used to make donuts.
00:41:45So that's what I'm going to do.
00:41:47Uh, Chef, you need anything from the pantry?
00:41:51Brown sugar and scallions.
00:41:52Yes, Chef.
00:41:54Tobias, give me a rundown, bud.
00:41:57I'm doing soft sear on my scallops and making a Thai.
00:42:01Basil, coconut curry.
00:42:04Love this.
00:42:05At my house, when I do holiday dinners, I create the menus.
00:42:10And I'm from Maryland, and it's pretty cold in the wintertime.
00:42:14So what's better than a nice, hot curry?
00:42:17I know when everybody have it for the holidays, you know, it's going to warm them up.
00:42:21And something that goes perfect with curry is sour.
00:42:25Chef, what sauces do you have working here?
00:42:27So I'm working a soy and hibiscus glaze.
00:42:32Hibiscus is a flour, like a tannic, slightly, almost sour, beautiful floral quality to it.
00:42:38Gorgeous color, and it lends itself very well to sour flavors.
00:42:45No, that's too bitter.
00:42:47Ugh.
00:42:48You got sugar down there?
00:42:49Yeah, sugar.
00:42:50Sugar up top?
00:42:51Right here, sugar.
00:42:55You think this is too bitter?
00:42:59Delicious.
00:43:0029 minutes on the clock.
00:43:03If I were a bedding woman, Chef, I would say donuts.
00:43:06How close am I?
00:43:07Um, you know, I'm going to try to make some sort of donut.
00:43:10Yeah.
00:43:11All right.
00:43:12I'll just see the ingredients.
00:43:13How do you even say the able-kiver?
00:43:14I don't even know how to say it.
00:43:15Abelskiver.
00:43:16Abelskiver.
00:43:17I'm going to mix a little dry, mix a little wet.
00:43:19You know what I mean?
00:43:20You got to all come together.
00:43:25You got a hibiscus?
00:43:26Yep.
00:43:27I'll grab a little bit.
00:43:28Yep.
00:43:29This is a sour dessert, so I am going to do a hibiscus tea.
00:43:32I'm going to use that as a little dribble drizzle on my donuts.
00:43:35I was thinking a little passion fruit in with the hibiscus.
00:43:37Ooh, I love that.
00:43:38Make it tropical.
00:43:39I like that.
00:43:40That's a yam!
00:43:41Chef, you ever seen something so cute before?
00:43:43Look at these things.
00:43:46I'm making sweet potato pearls for the inside of the donut.
00:43:50Toaching my sweet potato and my hibiscus.
00:43:53See that, Chef.
00:43:54Smelling good, Chef.
00:43:55You know, we just starting.
00:43:56Here.
00:43:59Oh, yeah.
00:44:00Tobias!
00:44:01Can cook!
00:44:02Tobias cooks with his soul.
00:44:04I cook with my heart.
00:44:05I got heart and soul written on my vision board at home.
00:44:08And I think going against two chefs that are phenomenal, like Alex and Antonia,
00:44:14you got to make sure you're cooking with your heart and your soul.
00:44:17Chefs, 20 minutes, halfway point, 20 to go.
00:44:19Got a good game plan?
00:44:20I do.
00:44:21Fantastic.
00:44:22What is the menu, Antonia?
00:44:23The scallops are going to get seared in the abel's fever.
00:44:24And then a hibiscus cranberry relish, if you will.
00:44:25Does it get more sour than that?
00:44:26I'm hungry.
00:44:27I was, like, really trying to, like, play the whole Christmas thing.
00:44:28Cranberries feel like Christmas.
00:44:29And then I was like, let's bring parsnips to the party.
00:44:30Chef, what do you got here?
00:44:31We've got a little bit of a parsnip and vanilla bean puree.
00:44:34For me, around the holidays, it's a little bit of a parsnip and vanilla bean puree.
00:44:47For me, around the holidays, I want, like, a puree with everything.
00:44:51I want something to, like, swipe through everything.
00:44:56I love the combination of vanilla parsnip.
00:44:58Oh, man.
00:45:00That's why I love this show.
00:45:02I think that was a dance move.
00:45:05Where's the hibiscus?
00:45:06I have it on your station right here, Chef.
00:45:09Looks like we're going to bloom some hibiscus.
00:45:12Grabbing some water.
00:45:14Sorbetia?
00:45:15Mm-hmm.
00:45:16Hibiscus just in hot water?
00:45:18Hot water, sugar, and red wine vinegar.
00:45:21Got it.
00:45:22I think it's really cool that we got hibiscus because hibiscus is so sour.
00:45:25So sour.
00:45:26So there's this nice synergy.
00:45:27When you think of sour and you, like, pucker, like, hibiscus does that for you.
00:45:32It's also a pretty color.
00:45:33Yeah.
00:45:34Perfect millennial pink sorbet being extruded from the ice cream machine.
00:45:38It's a little junky.
00:45:39Oh.
00:45:42Sour.
00:45:43Can I have that with some tequila?
00:45:44Let's test this thing out, huh?
00:45:46Able-skeever, not evil-skeever.
00:45:47Able-skeever.
00:45:48I don't know.
00:45:49It seems a little evil right now.
00:45:50I want this donut to be crispy and crunchy on the outside.
00:45:55It's like a present.
00:45:56You open it up.
00:45:57You get the sweet potato.
00:45:58And I want the judges to be like, oh, there you are, sweet potato.
00:46:02The gift that keeps on giving.
00:46:04Chef's kiss.
00:46:05Oh, look at that.
00:46:06Beauty, chef.
00:46:07Yes, sir.
00:46:08Look at that.
00:46:09Woo-hoo!
00:46:10We've got 10 minutes left.
00:46:13What do you think?
00:46:14For the scallop?
00:46:15Yeah, for my scallops.
00:46:17So the Able-skeever pan.
00:46:19It's almost like a cast sign, you know?
00:46:21So one thing about cooking scallops is getting a crazy sear on the scallops.
00:46:26Chef Tobias, is the bottom of that Able-skeever pan flat?
00:46:29No.
00:46:30Using the pan is tricky because it's kind of getting, like, the rim of the scallops charred,
00:46:35but it's not getting the middle part charred.
00:46:37I've never cooked a scallop in an Able-skeever pan, but I can imagine to be a little bit careful.
00:46:40Yeah, he's got it.
00:46:41So much Able-skeever pan action happening.
00:46:46Chef's plan for the Able-skeever pan?
00:46:48Yeah, I'm going to sear the scallop in it.
00:46:49The scallops are the star of Christmas.
00:46:51What she's doing is making a really slow move and resting that scallop heat and it will
00:46:57bomb.
00:46:58It's really hot because otherwise cooking the scallop is just getting cooked on the
00:47:01side.
00:47:02Just got to get it nice and dark in there.
00:47:04We'll be okay.
00:47:05Chef, what do you got here?
00:47:07This is a true Able-skeever batter.
00:47:08All right, I love it.
00:47:09As only you could do, Chef.
00:47:10The Able-skeever batter inherently is not sweet or salty.
00:47:14It's basically a neutral batter.
00:47:17You good?
00:47:18Yeah.
00:47:20First batch of Able-skeever?
00:47:22Yeah.
00:47:23I'm using the equipment for what it is.
00:47:26I love that.
00:47:27Oh, look.
00:47:28Oh, great.
00:47:29We have a true Able-skeever batter taking shape in the Able-skeever pan and then we're
00:47:34going to rotate.
00:47:35I think it's wild that Marcel and I both were making Able-skivers and that Tobias seared
00:47:40scalps and you seared scalps in the Able-skiver.
00:47:43I usually try not to pay attention to too much that's happening on the other team.
00:47:46But I do notice that Tobias' scallops may look a little lighter than mine.
00:47:51I think that's going to be the difference.
00:48:08Nine minutes, Chef.
00:48:09Huh?
00:48:10Nine minutes.
00:48:11Nine minutes hurts.
00:48:12Chef Tobias, what's the plan for this rice?
00:48:14I'm doing some lime rice.
00:48:16Real smart.
00:48:17I want to make sure that I got lime zest and lime juice in my rice.
00:48:20So you're getting more sourness.
00:48:22Tobias and I, we are overachievers.
00:48:25We use the randomizer multiple times.
00:48:28So I am taking my sweet potato scraps, a touch of heavy cream, a little bit of sugar,
00:48:34and then I make a sweet potato puree because in the back of my mind I can already hear the
00:48:39judges, I'm not really getting the sweet potato.
00:48:42Then where's the sweet potato?
00:48:44I'm not really getting it.
00:48:45Even though it's like, it's on the inside of the donut.
00:48:48I'm feeling good.
00:48:49I'm feeling good.
00:48:50I'm feeling good.
00:48:51You good?
00:48:52Woo!
00:48:53Chefs, final five minutes of competition.
00:48:55Five to be plated.
00:48:56Chef, what do you got?
00:48:57A little bit of a fennel and Meyer lemon orange herb salad.
00:49:03Fennel and orange and sour and all that goes together.
00:49:06And so I'm like, oh, this whole party's going to make so much sense.
00:49:09Hi, CHE.
00:49:10How are you feeling?
00:49:11Uh...
00:49:12Okay, good talk.
00:49:13Sorry.
00:49:14I'm sorry.
00:49:15I'm cooking the sweet potato down with cream.
00:49:17I actually added a lot of honey and sugar, and then I puree it.
00:49:22And then I go make the lemon curd for the able skewers.
00:49:26And I realize, like, I'm pretty behind.
00:49:28Do you need both these plates?
00:49:29I can't talk.
00:49:30I'm definitely behind.
00:49:31It's right then and there that I was like, I may not finish.
00:49:35Three minutes, three to go.
00:49:36Puncho and the wolf.
00:49:37Time for me to plate.
00:49:38I just start with my curry.
00:49:39I add my rice to the middle of the bowl, three scallops a piece, my hibiscus soy glaze.
00:49:48Then I finish with a wedge of lime just to give it that one last bit of sourness.
00:49:53Check, check, check.
00:49:55So I got my sweet potato puree down.
00:49:58I've got my donuts right on top of that.
00:50:01Oh, yeah, these are perfect, baby.
00:50:02I got my hibiscus syrup, little Jackson Pollock zigzag, bam, bam, bam.
00:50:07Work of art right there.
00:50:08I want this dish, when it gets in place in front of a judge, they feel like they're opening up a present on Christmas morning.
00:50:15You know what I mean?
00:50:16I want them to be like, damn, that was a good wrapping job on this present.
00:50:19Two minutes, chefs.
00:50:20Two to go.
00:50:21I put the lemon curd into a squeeze bottle.
00:50:24And I look over, and you have all your bowls, and you are ready to plate.
00:50:29I'm definitely behind.
00:50:31Just start plating.
00:50:32I was like, let me get my plates done so that I can jump over to Alex and help her finish plating.
00:50:37So I just do like a little swish of that parsnip puree, two scallops, big dollops of cranberry hibiscus, relish, and then that fennel salad right to finish.
00:50:45I put the sweet potato puree on the plate.
00:50:48Then I put the sorbet on the side.
00:50:52I'm not going to make it.
00:50:53Tell me what you need, I'm right here now.
00:50:56You have to talk.
00:50:57Put the cherries on the plate.
00:50:58Yep, yep.
00:50:59On the empty side.
00:51:01What's next?
00:51:02Over there, the passion fruit powder.
00:51:03See them?
00:51:04Over here.
00:51:05Right here.
00:51:06Yeah.
00:51:07On the ice cream?
00:51:08On here.
00:51:09On here.
00:51:10Got it.
00:51:11On here.
00:51:1230 seconds.
00:51:13Go, go, go.
00:51:14Okay.
00:51:15This need to go on the plate.
00:51:16How much on the plate?
00:51:17How many?
00:51:18Two each.
00:51:19Two each.
00:51:20You told me to.
00:51:21With the passion fruit powder.
00:51:22You told me to.
00:51:23I learned that.
00:51:24Five, four, three, two, one.
00:51:31Yeah, baby.
00:51:32Yeah.
00:51:35All right, team.
00:51:36Great battle.
00:51:37Lots going on.
00:51:38This is going to be close.
00:51:39Thank you very much.
00:51:40Excellent job.
00:51:42Um, that was insane.
00:51:44Yeah.
00:51:45Woo.
00:51:46It's really hard.
00:51:47Mmm!
00:51:48Chee-hoo!
00:51:49That Able Skipper was, uh, a trick.
00:51:53Yeah.
00:51:54Yeah, yeah.
00:51:55But we were using it before.
00:51:56It was like, okay.
00:51:57But we were willing and able.
00:51:58Yeah.
00:52:00Their plates are, like, buttoned up.
00:52:02His scallops aren't seared, but his, but his plate looks.
00:52:05But it's like rice curry.
00:52:06What's sour about a curry, though?
00:52:07Nothing.
00:52:08I'm worried my plate's too sour.
00:52:09I'm actually worried my plate's too sour.
00:52:11Okay.
00:52:12I need to get this apron clean for the next round.
00:52:14I don't think my dish was too sweet this time.
00:52:16I think we got that sourness, but sweet enough.
00:52:20Ladies and gentlemen, please welcome back our fantastic judges,
00:52:23the one and only Chef Susan Finnegar.
00:52:25Couldn't be enough sour for her.
00:52:29She is.
00:52:30She is.
00:52:31We are sacked.
00:52:32We are sacked.
00:52:33Chef Judy Ju.
00:52:34Oh, I love Judy Ju.
00:52:35I made the perfect dish.
00:52:36She loves spice.
00:52:37And Chef Jeffrey Zakarian.
00:52:40Jeffrey Zakarian's gonna love my vanilla parsnip puree.
00:52:43Tough judge.
00:52:44Very tough judge.
00:52:46Tonight, the randomizer offered up scallops for the savory.
00:52:50The sweet received sweet potato.
00:52:52The equipment that both dishes shared was the Able Skiver pan.
00:52:55Zakarian doesn't even know what an Able Skiver is.
00:52:57He's like, what is that?
00:52:58That was my reaction too, buddy.
00:52:59Style tonight is sour, again for both dishes.
00:53:03And the wild card ingredient was hibiscus in both dishes.
00:53:07I learned the word Able Skiver.
00:53:09In 42 years of cooking, I had never heard of that.
00:53:12All right, here to present the first chef's dishes,
00:53:16TOC champ Tiffany Faison.
00:53:18There comes a time in every holiday celebration when family's around too long and things get sour.
00:53:24On your right, I present to you a sour curry of hibiscus, lemongrass and lime leaf with sour lime rice and Able Skiver seared scallops.
00:53:33As we're moving into the sweeter part of the still sour program, we have Able Skiver donuts, roasted and flipped all in the Able Skiver pan.
00:53:43Inside of our donuts, you will find a sweet potato that has been poached in hibiscus glaze.
00:53:48The carrying looks impressed.
00:53:50Underneath the Able Skiver donuts, you will find a sweet potato puree.
00:53:54On top, friends, you will find a hibiscus glaze to finish your Able Skiver donuts.
00:53:59This is like right up my alley.
00:54:04I love this dish.
00:54:06The spice element and the acid element in the curry is really delicious.
00:54:11And the hibiscus works well in the sauce.
00:54:14The scallops are cooked perfectly.
00:54:15These scallops were pale white.
00:54:17I love spicy things.
00:54:19Mom, I love spicy things.
00:54:21So this is just singing to me.
00:54:23Yes, yes.
00:54:24The sourness of the dish really sings.
00:54:26It's tasty.
00:54:27I want to go back for more.
00:54:28They're getting rave reviews.
00:54:30I only wish it had a little bit more color on the scallop.
00:54:33It's just a bit blonde and anemic on one side.
00:54:37Cooking scallops in the Able Skiver.
00:54:40I said it.
00:54:41There you go.
00:54:42It needs caramel.
00:54:43And that's the sear.
00:54:44But the flavors are just off the chart.
00:54:46I go back and back and back.
00:54:48But, I mean, these are two completely different dishes.
00:54:51This is kind of sloppy and yummy.
00:54:53And this is beautiful and Instagrammable.
00:54:56But I had one bite.
00:54:57I didn't want to go back to it.
00:54:59It's interesting.
00:55:00It's got the smoothness of the sweet potato and then the balance of the hibiscus.
00:55:05The sourness sort of comes out.
00:55:07I think the donuts are under season for me.
00:55:09Maybe a touch of salt would have brought the flavor out and balanced it better.
00:55:13Oh.
00:55:14I like the sourness seeds and the sweet potato in there.
00:55:17Works really well.
00:55:18The donut, I agree with Susan.
00:55:20There's a lack of seasoning.
00:55:21I actually think it's sugar.
00:55:23I think it needs a bit of sweetness.
00:55:25First time too sweet.
00:55:26Today I'm not sweet enough.
00:55:27But the donut is very well cooked.
00:55:29It's nice and fluffy.
00:55:30Overall, a very good effort.
00:55:32Okay.
00:55:33Okay.
00:55:34Thank you very much, judges.
00:55:35Scorecards in front of you.
00:55:3650 points available for each dish.
00:55:3825 points in taste, 20 points in use of randomizer, and five points in presentation.
00:55:43I held back on the sugar.
00:55:45You know what I mean?
00:55:46Because it's like, it's supposed to be a sour dish.
00:55:49Listening to Susan, I'm like, we're done.
00:55:50We're cooked.
00:55:51Like, we're going home.
00:55:52As we went down the road, I felt like we have a chance.
00:55:55There's definitely a chance.
00:55:56Here to present the second team's dishes, the one and only wild card, Justin Warner.
00:56:00Thank you, guys.
00:56:01Shh.
00:56:02Nobody talk.
00:56:03Let's start with the savory dish.
00:56:04Scallops.
00:56:05We're going to have a flavor.
00:56:06We're going to have a flavor with sour cranberry.
00:56:07You will find hibiscus as the pickling liquid in the cranberries.
00:56:11And then also a parsnip and vanilla puree.
00:56:14You'll also notice the flavors of Meyer lemon, orange, known for their sour, tart nature.
00:56:19On to the sweets.
00:56:21Here we have lemon curd-filled Abel Skeever's.
00:56:24Is it a donut?
00:56:26It's an Abel Skeever, chef.
00:56:27Oh, sorry.
00:56:30I thought the pan was called an Abel Skeever.
00:56:32It makes an Abel Skeever.
00:56:34Okay.
00:56:35Uh, so yes.
00:56:37Lemon curd-filled Abel Skeever's accompanied by a hibiscus sorbet.
00:56:41The sweet potato was blended with some cream.
00:56:45You're also going to notice those sour ingredients.
00:56:47Some red wine vinegar in the sorbet.
00:56:49You have the hibiscus in the sorbet.
00:56:51Lemon in the lemon curd.
00:56:53I mean, first of all, cooking a scallop is very hard.
00:56:58Because it's all protein.
00:57:00One minute too much, one minute too little, you get mush.
00:57:03But this is a superior cooked scallop.
00:57:06I agree.
00:57:07Scallops are gorgeous.
00:57:08Really cooked perfectly.
00:57:10I would have liked to have seen more use of the hibiscus.
00:57:13Give me more of the hibiscus flavor.
00:57:15They're so tart.
00:57:16And maybe a little bit more acidity.
00:57:18Oh my God.
00:57:19The entire plate has lemon on it.
00:57:21This dish with the scallop is very good, but it lacks acid.
00:57:25And the theme of the day here is sour.
00:57:27And it's just not sour enough.
00:57:29It's very tasty, but I think it's just a little bit off in terms of the theme.
00:57:33And then we come over to the dessert.
00:57:35The combination of flavors, the sweet potato is sweet.
00:57:38It's standing up on its own.
00:57:40And the donuts really are very well cooked.
00:57:42They're fluffy.
00:57:43The only thing I don't love is the plating.
00:57:45With all this other colors going on, I think it would have been better on a white plate.
00:57:49I love the hibiscus from it.
00:57:52The color's fabulous.
00:57:53And the flavor there's really wonderful.
00:57:55But if sweet potato is the ingredient, I don't have quite enough of it.
00:57:59I think it's a delicious dessert.
00:58:01It's like a rocket ship of flavor.
00:58:02Like really, really good.
00:58:04The little Abel Skeever stuffed with lemon.
00:58:07The sweet potato is sweet enough.
00:58:09Each little flavor here is just completely well thought out.
00:58:13I love it.
00:58:14Okay, judges, thank you very much.
00:58:17Again, two score cards for you.
00:58:19Dear Santa.
00:58:20Do you hear what they said?
00:58:21They really like those dishes.
00:58:23Perhaps their dishes were delicious.
00:58:27But it seemed like they didn't check as many boxes as we did.
00:58:30Nope.
00:58:31All right, chef. Scores are in.
00:58:32All right.
00:58:34All right, let's go.
00:58:36Let's go.
00:58:37Let's go find out.
00:58:38All right, ladies and gentlemen.
00:58:41Final battle of the evening.
00:58:43What a doozy.
00:58:44Let's get into the scores.
00:58:45Let me bring out the chefs.
00:58:46Chef Tobias.
00:58:47Chef Marcel.
00:58:48Chef Antonio.
00:58:49Chef Alex.
00:58:50Ladies and gentlemen, I've got good news and I've got bad news.
00:59:04Good news is somebody is going to win tonight.
00:59:09The bad news is this is a one-point difference.
00:59:14One team scores 38 out of 50 in savory, 41 out of 50 in sweet for a score of 79.
00:59:29The other team scores a 43 out of 50 in savory and a 37 out of 50 in sweet for a score of 80.
00:59:42Ladies and gentlemen, the winner of the quarterfinal battle between Antonia and Alex.
00:59:47Head team Tobias and Marcel is...
00:59:55Tobias and Marcel!
01:00:00Congratulations.
01:00:02Oh, my God.
01:00:05You're welcome.
01:00:06Thank you, chef.
01:00:08Congratulations, gentlemen.
01:00:10To my Iron Chef and to my TOC champ, a one-point difference is literally so three.
01:00:16And I think you worked together incredibly well.
01:00:19I think your food was fantastic.
01:00:21So, love you both.
01:00:22You guys.
01:00:23And thank you very much.
01:00:24Good job.
01:00:25Tony LoCosso.
01:00:26ICAG.
01:00:33I think we did great.
01:00:34Can I just say it was my absolute pleasure and honor to cook alongside you.
01:00:39Same.
01:00:40I love you.
01:00:41You're my friend.
01:00:42Same.
01:00:43All the things.
01:00:44Great.
01:00:45Like, we went out there and did our best.
01:00:46And that's it.
01:00:47Finally, we hugged.
01:00:48I love you.
01:00:49Okay.
01:00:50Merry Christmas.
01:00:51Well, gentlemen, you just took down the two most powerful chefs in this complete off-the-hook,
01:01:00out-of-bounds, ridiculous competition, and gentlemen, you are moving in to the semi-finals.
01:01:09Congratulations!
01:01:10Here's me!
01:01:11Thank you!
01:01:12Thank you!
01:01:13Thank you!
01:01:14Thank you!
01:01:15Thank you!
01:01:16Question!
01:01:17What it really takes to be a chef is to work with a team, right?
01:01:22And this competition is actually testing teamwork.
01:01:26And I think that's where we're excelling right now.
01:01:28It's like when you're in the NFL, you're playing with Tom Brady, you gotta play the best game you can play.
01:01:33And I know I'm with one of the greats.
01:01:36Tonight was one of them nights where I, you know, I feel alive right now.
01:01:40You are alive.
01:01:41Yeah, buddy.
01:01:42Alive, well, and kickin'.
01:01:43And now sitting in front of you for the championship is either gonna be Maylynn and NeNe or the Voltaggio brothers, Michael and Brian.
01:02:00Who do you want?
01:02:02Maylynn and NeNe or Michael and Brian?
01:02:04Either one.
01:02:05I'm just ready right now, man.
01:02:07Congratulations!
01:02:08Huncho!
01:02:09And the Wolf!
01:02:10Give it up for Tobias and Marcel!
01:02:12Congratulations, guys!
01:02:23Oh, man.
01:02:28Woo!
01:02:29Woo!
01:02:30Man!
01:02:31We did it again.
01:02:32We did it again, baby.
01:02:33Oh!
01:02:34Two teams have earned their spots in the upcoming semifinals.
01:02:37Join us next time when our remaining quarter-finalists join the fray and battle for the last two spots in the final four.
01:02:44Oh, my God!
01:02:45That's beautiful!
01:02:46Ryan, do you have my serrated?
01:02:47Score tonight is the highest score thus far.
01:02:53Here on Tournament of Champions, let's go!
01:02:56All-Star Christmas.
01:02:57See you next week!
01:02:58Adios!
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