Tip:
Highlight text to annotate it
X
>> TONIGHT,
THERE'S A WAR IN MY KITCHEN.
SOME OF THE GREATEST CHEFS
IN L.A.
ARE GOING HEAD TO HEAD
TO FIGHT FOR NOTHING
BUT BRAGGING RIGHTS.
[ MUSIC ]
>> IT'S BRAZILIAN COMFORT FOOD
VERSUS HIGHBROW COOKING.
WILL THE BOLD, EARTHY FLAVORS
OF SELF-TAUGHT CHEF
NATALIA PEREIRA
CONQUER THE SKILL
AND PRECISION
OF CLASSICALLY TRAINED CHEF
PHILLIP LEE?
>> BUTTER.
IF I WERE BUTTER,
WHERE WOULD I LIVE?
>> YAY!
>> OR WILL CHEF NATALIA
SLIP UP?
>> OH.
>> I'M CHEF ILAN HALL.
I WON SEASON 2 OF "TOP CHEF,"
AND THE GORBALS IS MY PLACE.
FOR YEARS, I'VE BEEN HOSTING
COMPETITIONS BETWEEN CHEFS,
TURNING MY KITCHEN
INTO AN AFTER-HOURS WAR ZONE.
[ MUSIC ]
>> FIGHT.
TONIGHT,
TWO CHEFS GO HEAD TO HEAD
WITH ONE HOUR ON THE CLOCK
TO TURN SECRET INGREDIENTS
INTO INCREDIBLE DISHES.
THE PRIZE?
BRAGGING RIGHTS.
THIS IS NOT
YOUR MOTHER'S COOKING SHOW!
[ MUSIC ]
>> WHAT'S UP?
WELCOME, EVERYBODY.
THANK YOU FOR BEING HERE.
I WOULD LIKE TO INTRODUCE
SOMEBODY,
CHEF AND OWNER
OF THIS RESTAURANT,
MR. ILAN HALL.
SERVED LOTS OF PEOPLE.
>> THANK YOU, EVERYBODY,
FOR BEING HERE.
WE'VE GOT SOME WONDERFUL,
TALENTED CHEFS.
OUR FIRST CHEF TO COMPETE,
ALL THE WAY FROM BRAZIL,
SHE'S WOWED US
WITH HER BEAUTIFUL
BRAZILIAN HOME CUISINE
AT HER RESTAURANT, WOODSPOON,
PLEASE, A WARM WELCOME
FOR NATALIA PEREIRA.
>> I'M EXCITED
ABOUT THIS COMPETITION.
IT'S MY FIRST.
FOOD, FOR ME,
IS A VERY PROVOCATIVE THING,
LIKE IT'S SOMETHING
THAT EXCITES YOU, FEEDS YOU.
IT'S FANTASTIC.
>> SELF-TAUGHT CHEF NATALIA
HAS BEEN SERVING
SOME OF L.A.'S
BEST BRAZILIAN FOOD
AT HER RESTAURANT, WOODSPOON,
SINCE 2007.
I'M HERE AT WOODSPOON
TO TASTE SOME OF NATALIA'S
DELICIOUS BRAZILIAN FOOD.
SO I BROUGHT AN EXPERT
IN BRAZILIAN CUISINE WITH ME--
MY SON, THEO.
HEY.
>> HEY.
>> HOW ARE YOU?
>> I'M GOOD.
GREAT TO SEE YOU.
>> IT'S GREAT TO SEE YOU TOO.
>> I'M MAKING YOU
A LITTLE FISH SANDWICH.
>> COOL.
I LOVE THE FISH SANDWICH HERE.
I'M REALLY GLAD THAT
YOU'RE GONNA BE COMPETING.
>> I'M A LITTLE TERRIFIED.
>> WHY?
>> I NEVER CONSIDER MYSELF
A CHEF --
>> WHY?
YOU OWN A RESTAURANT.
YOU OPERATE AND YOU COOK HERE
EVERY SINGLE DAY.
HOW ARE YOU NOT A CHEF?
WHERE DID YOU LEARN
HOW TO COOK?
>> AT HOME.
EVERY--YOU KNOW, LIKE THIS.
YOU COME IN.
MY MOM WILL BE IN THE KITCHEN.
I WILL COPY HER
IN THE KITCHEN.
I WOULD SLEEP WITH HER
IN THE KITCHEN.
THERE IS NO TRAINING.
IT'S JUST WHAT SHE PUT
ON THE TABLE EVERY DAY.
>> THE PERSON
THAT YOU'RE GOING AGAINST
HAS FORMAL TRAINING.
>> THAT ALREADY IS NOT FAIR.
>> WHY IS IT NOT FAIR?
>> I DON'T HAVE TRAINING.
>> I KNOW, BUT YOU HAVE
LIFE SURVIVAL SKILLS.
LET'S--
>> I'M NERVOUS ALREADY.
YOU LIKE IT?
>> SO GOOD.
>> YEAH?
>> YOU KNOW
WHAT I LOVE ABOUT YOUR FOOD?
>> WHAT?
>> IT TASTES LIKE IT WAS MADE
BY SOMEBODY WHO LOVES ME.
>> I LOVE YOU.
JUST DON'T TELL YOUR WIFE.
>> OUR SECOND CHEF,
HE IS A YOUNG MAN
FROM THE VALLEY.
HE'S GOT LONG HAIR.
AND HIS WIFE IS STANDING
RIGHT BEHIND ME,
SO I SHOULDN'T SAY ANYTHING
TOO RUDE.
EVERYONE, MR. PHILLIP LEE.
>> THIS COMPETITION
MEANS A LOT TO ME.
IT'LL BE A LOT OF FUN
TO GET OUT THERE
IN FRONT OF MY PEERS
AND REALLY SHOW 'EM
WHAT I CAN DO.
I DON'T WANNA GO HOME
WITHOUT A WIN.
>> PHILLIP'S MADE A NAME
FOR HIMSELF
COOKING VERY COMPLEX,
CEREBRAL FOOD.
HE'S ALSO
INCREDIBLY AMBITIOUS.
>> HEY.
>> HOW ARE YOU?
>> NICE TO SEE YOU, SIR.
>> NICE TO SEE YOU.
WHAT ARE YOU MAKING?
>> YEAH.
SO THIS OUR
SALMON BELLY SASHIMI
WITH SWEETBREADS.
WE POACH THE SWEETBREADS
IN WHITE WINE,
A LITTLE BIT OF BUTTER,
BING CHERRY
AND LIME VINAIGRETTE.
AND WE'VE GOT SOME
PICKLED MAITAKE MUSHROOMS.
>> THIS IS DELICIOUS,
BY THE WAY.
>> THANK YOU.
>> HAVE YOU EVER COMPETED
BEFORE?
>> I THINK I WON
SEVEN GOLD MEDALS
WHEN I WAS IN CULINARY SCHOOL.
>> SO, YEAH,
SO YOU'RE AWESOME
IN COMPETITIONS.
CLEARLY.
>> I'VE DONE A COUPLE.
>> I'D LIKE TO INTRODUCE
OUR JUDGES.
THE FIRST IS ONE OF THE OWNERS
AND MANAGING PARTNER
OF PICCA & MO-CHICA,
MR. STEPHANE BOMBET.
>> THANK YOU.
>> AND THE HOST OF KCRW'S
"GOOD FOOD,"
SHE IS ONE OF THE FOREMOST
VOICES OF FOOD IN LOS ANGELES
AND THE ONLY ONE THAT
I REALLY CARE TO LISTEN TO,
EVAN KLEIMAN.
>> THANK YOU.
>> GIVE IT UP FOR EVAN!
>> THESE ARE THE RULES.
YOU HAVE ONE HOUR.
YOU HAVE TO MAKE
AT LEAST TWO DISHES.
AND I'M GIVING YOU
THESE TWO INGREDIENTS.
FIRST INGREDIENT--
RADISHES.
>> OH, THAT'S SO GREAT.
>> RADISHES ARE ONE OF MY
FAVORITE VEGETABLES,
REALLY FRESH, REALLY CRISP,
REALLY BRIGHT, REALLY PEPPERY.
HOWEVER, PEOPLE DON'T REALLY
ORDER THEM ON MENUS AT ALL.
OUR SECOND INGREDIENT--
FOIE GRAS.
>> OH, YES.
>> FOIE GRAS
IS THE LIVER OF A DUCK
OR GOOSE
THAT HAS BEEN ENCOURAGED
TO EAT A LARGE AMOUNT OF FOOD.
A LOT OF FAT IN THIS BOY.
HAVE YOU EVER COOKED
WITH FOIE?
>> NOPE.
>> IT'S VERY EASY.
HAVE YOU COOKED WITH FOIE?
>> I HAVE.
>> IT'S NOT THAT EASY.
>> NO.
>> CHEFS, GO TO THE KITCHEN,
GET YOUR STATIONS SET UP.
>> I AM REALLY INTIMIDATED
BY THE COMPETITION,
BUT I HAVE A FEW THINGS
THAT I BROUGHT HERE.
I GOT A LITTLE BIT OF MY
BRAZILIAN INGREDIENTS,
AND I'M HOPING
TO GET THE BEST OUT OF IT.
>> I'M EXCITED TO GET TO WORK
WITH FOIE GRAS.
THE ONLY THING
I'M A LITTLE NERVOUS ABOUT
IS I HAVEN'T COOKED
WITH FOIE GRAS
IN MONTHS AND MONTHS.
>> OH, YOU'RE ACTING
REAL SCARED.
YOU HAVE A GAME PLAN?
>> NO.
>> NO GAME PLAN.
>> IT'S THE BRAZILIAN WAY--
GO WITH THE FLOW.
>> JUST GO WITH THE FLOW.
>> SO YOU'VE GOT,
LIKE, A 10-COURSE MENU
JUST, LIKE, READY.
>> I'M ONLY GONNA USE RADISH
AND FOIE GRAS
AND NO OTHER PRODUCE
AND NO OTHER PROTEIN.
>> OKAY.
>> SO I'M GONNA DO A RADISH
WITH FOIE GRAS DISH
AND A FOIE GRAS
WITH RADISH DISH.
>> OKAY.
ALL RIGHT, GUYS.
WE'RE GONNA START THIS!
THREE, TWO, ONE, FIGHT.
[ MUSIC ]
>> GET ON IT, GIRL!
>> WITH THE FOIE GRAS,
I HAVE NO IDEA
WHAT TO DO WITH THAT.
VERY CHOCOLATEY.
IT'S VERY INTERESTING.
>> RIGHT NOW,
I'M FREEZING THE FOIE GRAS,
JUST LOOKING
FOR SOME RICE VINEGAR.
I'LL TAKE
A LITTLE BIT OF SUGAR.
WHITE WINE VINEGAR.
MY KIND OF TAKE
WAS JUST TO ONLY USE
THE TWO INGREDIENTS
THAT I WAS GIVEN.
SO THE FIRST DISH
THAT I'M WORKING ON
IS RADISH WITH FOIE GRAS.
YOU BRAISE RED RADISH
OVER A WHITE RADISH PUREE
WITH FROZEN FOIE GRAS
AND FRIED GREENS.
>> WHAT KIND OF LEAF IS THAT?
>> IT'S HOJA SANTA, HOLY LEAF.
IT HAS THIS
VERY UNIQUE FLAVOR.
I'M JUST BLANCHING IT
A LITTLE BIT.
>> BUTTER.
IF I WERE BUTTER,
WHERE WOULD I LIVE?
CHEF, HAVE YOU SEEN THE BUTTER
ANYWHERE?
>> NO, CHEF.
>> SO YOU'RE HERE
TO BACK YOUR WIFE.
>> YEAH.
>> SHE'S NEVER COOKED
FOIE GRAS BEFORE.
>> NEVER.
AND SHE DOESN'T EVEN LIKE IT.
>> IT'S VERY GREASY.
>> DON'T WORRY ABOUT
THE FOIE GRAS,
HONESTLY.
TREAT IT LIKE A PIECE OF--
TREAT IT LIKE A TENDERLOIN.
YOU DON'T WANNA COOK--
YOU KNOW,
LIKE A FILET MIGNON...
YOU DON'T WANNA OVERCOOK IT.
>> OKAY.
>> IT'S ALWAYS IMPORTANT
TO BE A GOOD SPORT
IN ANY KIND OF COMPETITION.
NATALIA WAS A LITTLE SCARED.
SHE DIDN'T EVEN KNOW
HOW TO COOK FOIE GRAS
SO I, YOU KNOW, I TAUGHT HER.
>> RIGHT NOW,
I'M WRAPPING THE HOJA SANTA,
JUST TRYING TO CREATE
A LITTLE POCKET
FOR THE FOIE GRAS.
>> I'M WATCHING YOU.
I'VE NEVER SEEN FOIE GRAS
SEALED INSIDE
A HOJA SANTA LEAF.
>> IS IT WEIRD COOKING
WITH YOUR WIFE STANDING THERE,
WATCHING YOU?
>> MY WIFE IS MY PASTRY CHEF
AT THE RESTAURANT,
SO SHE WATCHES ME COOK
EVERY DAY.
>> IT'S KIND OF NERVE-WRACKING
TO WATCH MY HUSBAND COOK.
[ LAUGHS ]
>> I'M USING THE RADISH,
THE STEM AND THE GREEN
AND ALL THREE
DIFFERENT COMPONENTS
IN THE SAME DISH.
I JUST FINISHED
BRAISING THE WHITE RADISH,
AND I'M GONNA PUREE
THE WHITE RADISH.
>> OH. I'M NOT MYSELF.
>> YOU OKAY?
>> YES. THANK YOU, CHEF.
I JUST SLIPPED
AND THEN I FELL
AND HURT MY KNEES.
>> HEY,
NATALIA'S BRINGING OUT A PLATE.
>> WOW.
>> WELL, HERE WE HAVE
THE FOIE GRAS WITH HOJA SANTA,
WHICH IS VERY POWERFUL LEAF
FROM SOUTH AMERICA.
I MADE THE BROTH
OUT OF ROASTED ONIONS
AND A LITTLE BIT OF A TOMATO.
AND I HOPE YOU GUYS ENJOY.
>> THANK YOU.
>> THANK YOU.
>> WOW.
>> IT'S SO POWERFUL.
HOJA SANTA IS SO STRONG.
I'M NOT SURE
I TASTE FOIE GRAS,
BUT THE BROTH IS FANTASTIC.
>> THE BROTH IS INCREDIBLE.
>> YEAH. SUPER GOOD.
>> ARE WE PLATING?
>> THE WHITE RADISH PUREE
IS VERY VELVETY, VERY SOFT.
THE BRAISED RADISH
HAS A LITTLE BIT OF CRISP
TO IT.
SHAVED FOIE GRAS OVER THE TOP.
>> GO, GO!
>> WHITE RADISH PUREE,
BRAISED RED RADISH,
FRIED RADISH GREENS,
SHAVED FROZEN FOIE GRAS
OVER THE TOP.
>> YEAH.
>> VERY TASTY.
>> WOW.
>> IT DOESN'T REALLY TASTE
LIKE FOIE GRAS BUT...
>> THERE'S NOT ENOUGH
FOIE GRAS IN THE DISH.
BUT AS A RADISH THING,
IT'S DELICIOUS.
>> OH MY GOD, IT'S VERY SCARY.
>> THAT CAN OVERCOOK, THOUGH,
HUH?
>> YEAH.
I'VE NEVER SEEN ON THE GRILL,
BUT YEAH.
>> RIGHT BEHIND.
YOU HAVE--
18 MINUTES, 35 SECONDS LEFT.
>> WE GOT ANOTHER PLATE
COMING OUT.
>> WOW.
>> I JUST SEAR,
AND I THINK GONNA GO GREAT
WITH THE CHEESE.
THAT WOULD IMPLEMENT
OF THE SPICE OF THE RADISH.
>> IT'S BEAUTIFUL.
>> THANK YOU.
>> I MEAN, I'VE NEVER SEEN
FOIE GRAS COOKED ON THE...
>> NEVER SAW ANYBODY GRILL IT.
>> GRILL--BARBECUE.
>> WOW.
OH, IT'S SO INTERESTING,
SPICY.
>> BUT THE CHEESE
IS OVERPOWERING
THE FOIE GRAS FOR SURE.
>> YEAH.
BUT IT'S VERY INTERESTING
TOGETHER.
>> I AM GOING TO PICKLE
THESE RADISH STEMS.
THE SECOND DISH I'M WORKING ON
RIGHT NOW,
INSTEAD OF USING THE RADISH
AS THE STAR,
I'M USING THE FOIE GRAS
AS THE STAR.
FOIE GRAS IS CARAMELIZED
ON TOP
AND THEN SERVED RAW.
DO WE HAVE ANY NUTS?
ROASTED ALMONDS. OKAY.
>> EXTRA INGREDIENTS, HUH?
>> NO PROTEINS AND NO PRODUCE.
I'M USING THINGS TO ADD TO IT,
BUT THERE ARE NO OTHER
INDIVIDUAL ITEMS ON THE DISH.
RIGHT NOW, I AM CHOPPING UP
ROASTED ALMONDS
TO MIX WITH A LITTLE BIT
OF FLOUR, SUGAR AND SALT
FOR A CRUST ON THE FOIE GRAS.
I TOOK RAW RADISHES
AND BLENDED THEM
WITH ALL OF THE JUICES
FROM ALL THE OTHER RADISHES
TO MAKE LIKE A
FOUR-STAGE RADISH EMULSION.
RADISH PUREE
WITH SEARED BUT TEMPERED
FOIE GRAS,
PICKLED RADISH STEMS
AND A RADISH EMULSION
ON TOP OF THAT.
>> ONE MORE PLATE!
>> SO THIS ONE IS BASICALLY
TEMPERED FOIE,
JUST BARELY IN THE PAN
FOR, LIKE, 15 SECONDS,
PICKLED RADISH STEMS
AND THEN EMULSION
MADE WITH THE RED
AND THE WHITE RADISHES.
>> THANK YOU.
>> OH, THE ALMOND
IS REALLY INTERESTING.
OH, I'M GETTING BITTERNESS,
THOUGH.
>> TOO MUCH?
>> I THINK IT'S THE EMULSION.
>> BUT IT'S NICE
HAVING IT SEARED
AND THEN SORT OF LEFT--
JUST LEFT TO SIT
AT ROOM TEMPERATURE.
>> I LIKE THAT A LOT, THOUGH.
>> SUGAR? SUGAR?
>> RIGHT IN HERE.
RIGHT THERE. YEAH.
TURN AROUND, TURN AROUND,
TURN AROUND, TURN AROUND.
YEAH.
>> WHAT ARE THOSE
YOU'RE MAKING RIGHT NOW?
>> I'M MAKING A CREME BRULEE.
SO, LIKE, CREME FRAICHE
WITH BERRIES
AND THEN CREME BRULEE.
I NEED TO MAKE SOME
BEAUTIFUL LIME ORANGE.
I ALSO TRIED TO MAKE
A LITTLE SHOT OF RADISH
AND BLOOD ORANGE
TO CLEAN UP THE PALATE.
I AM RIGHT NOW JUST
WARMING UP MY BERRIES.
I'M JUST NOT BEING ABLE
TO MAKE THIS HAPPEN.
>> 50 SECONDS.
>> JUST DO ONE. JUST DO ONE.
>> YEAH?
>> YEAH. I ONLY DID ONE.
>> GO, GO, GO!
>> 5, 4, 3, 2, 1!
>> OH, MY GOD.
>> YAY!
>> AND SO IS THAT TWO DISHES
OR ONE?
>> IT'S TWO.
SO A LITTLE CREME BRULEE.
I TRY MY BEST TO DO IT.
AND AGAIN, HERE, I JUST THINK
BERRIES AND BUTTER
IS, FOR FRENCH PEOPLE,
THE BEST THING TO DO.
AND I HOPE YOU GUYS ENJOY IT.
>> GIVE IT UP FOR NATALIA!
>> WHOO!
>> IT'S BUTTER AND--
FOIE GRAS AND BUTTER.
>> FOR ME,
IT'S NOT REALLY A DISH.
IT TASTES LIKE BUTTER.
>> IF SHE WOULD'VE MADE
A TOASTED PIECE OF BREAD
WITH SOME FOIE BUTTER,
IT COULD'VE BROUGHT IT
TO ANOTHER LEVEL.
>> I THINK WHAT SHE DID
WAS SO UNBELIEVABLY BRAVE,
LIKE, ONLY SOMEBODY
WHO HAD NEVER WORKED WITH IT
BEFORE,
WOULD CHOOSE TO DO
A LOT OF THESE THINGS.
>> YEAH.
>> THANK YOU SO MUCH, CHEF.
YOU TAUGHT ME
HOW TO MAKE FOIE GRAS
FOR THE FIRST TIME IN MY LIFE.
>> LET'S BRING NATALIA
AND PHILLIP OUT HERE!
SIT DOWN!
YOU GUYS
DID SOME AWESOME STUFF.
>> THANK YOU.
>> PHILLIP, YOUR RADISHES
WITH SHAVED FROZEN FOIE GRAS.
>> THE IDEA
OF THE BRAISED RADISH
IS DELICIOUS, BEAUTIFUL.
>> THANK YOU.
>> I WISH
THERE WAS MORE FOIE GRAS.
>> YEAH.
>> 'CAUSE YOU COULD'VE REALLY,
LIKE, COVER IT WITH FOIE GRAS.
>> WHAT WAS YOUR APPROACH?
YOU SEEM LIKE YOU WERE
INCREDIBLY CONFIDENT
ABOUT THIS DISH.
>> I TOLD MYSELF
I'M NOT GONNA USE
ANY OTHER INGREDIENTS
BESIDES WHATEVER THEY GIVE ME.
AND I WAS HOPING
IT WASN'T GONNA BE, LIKE,
PORK LIVER AND CHICKEN FEET.
SO THE IDEA WAS
THIS WAS MY RADISH
WITH FOIE GRAS
AND THE SECOND ONE
WAS MY FOIE GRAS WITH RADISH.
>> NOW, PHILLIP,
YOUR SECOND DISH
WAS THE TEMPERED FOIE GRAS
WITH RADISHES
AND RADISH EMULSION
AND PICKLED RADISH STEMS.
>> WHAT WAS THE BITTERNESS
THAT I WAS TASTING?
WAS IT IN THE EMULSION?
>> RADISH--
IF YOU JUST TAKE A BITE
OF RADISH,
IT'S VERY BITTER.
SO I DID MY BEST TO TAKE OUT
90% OF THE BITTERNESS,
THOUGH KEEPING THE FLAVOR
OF A RAW RADISH IN THERE.
>> FOR ME, I GOT
A LITTLE TOO MUCH BITTERNESS
IN THE EMULSION,
AND IT LEFT A BAD TASTE.
>> OH, I LIKED IT.
I THINK IT WAS
VERY GOOD TECHNIQUE,
GOOD APPROACH.
PURE, VERY PURE.
NICE, FANTASTIC.
>> FOR ME,
THE WAY THAT YOU COOKED IT,
WITH JUST IT
BEING SORT OF COOKED AND RAW
AT THE SAME TIME,
IT WAS REALLY AWESOME.
THE ONLY REAL ISSUE
THAT I HAD WITH IT,
THAT YOU USED THE SAME PUREE
THAT YOU HAD
IN YOUR FIRST DISH.
IT HAD A FOLLOW-THROUGH FLAVOR
THAT WAS THE SAME.
THAT'S REALLY SPLITTING HAIRS
BECAUSE BOTH THE DISHES
WERE SUPERB.
>> THANK YOU.
>> THANK YOU.
>> THANK YOU.
>> NATALIA, YOU GAVE US A LOT.
WE WERE NOT EXPECTING
AS MANY DISHES THAT CAME OUT.
NOW, WITH THAT,
THERE WERE A FEW THINGS
THAT DIDN'T WORK.
>> YEAH.
>> YOUR FOIE GRAS BUTTER
WITH RASPBERRIES.
>> IT WAS HARD TO KNOW
WHAT TO DO WITH IT,
PRESENTED LIKE THIS
WITH THAT MUCH,
IT NEEDED MORE SALT.
IT WAS A LITTLE FLAT.
>> OKAY.
>> AND THEN THE DISH
OF FOIE GRAS CREME BRULEE,
BLOOD ORANGE JUICE,
FOR ME IT'S HARD TO UNDERSTAND
WHAT IT IS.
>> BUT YOUR TWO SAVORY DISHES
WERE SUPERB AND SO DIFFERENT.
>> YOUR GRILLED FOIE GRAS
WITH THE AGED GOAT CHEESE,
WHEN I SAW YOU PUT THOSE
GIANT SLICES OF FOIE GRAS
ON THE HIBACHI,
I GOT SO NERVOUS.
I WAS LIKE, "NO."
BUT IT REALLY WAS WONDERFUL.
>> THANKS TO HIM.
HE WAS LIKE,
"JUST DON'T COOK SO MUCH."
>> THE CHEESE, WHICH IS LIKE--
SORT OF LIKE SOMETHING
YOU NEVER HEAR ABOUT, LIKE,
GOAT CHEESE AND FOIE GRAS.
BUT BECAUSE THE FOIE GRAS
WAS A LITTLE UNDERSALTED,
THE CHEESE ACTED AS THE SALT.
>> I WOULD HAVE NOT CHOOSE
AGED GOAT CHEESE.
I THINK
IT'S MAYBE OVERPOWERING.
BUT THE APPROACH
OF THE GOAT CHEESE
AND THE FOIE GRAS
AND THE SPICY RADISH,
I THOUGHT IT WAS INCREDIBLE.
IT MADE ME HAPPY.
DID IT MAKE YOU HAPPY,
EVAN?
>> VERY HAPPY.
>> OKAY.
IT MADE ME VERY HAPPY.
>> AND THEN YOUR FOIE GRAS
AND THE HOJA SANTA
WITH THIS BEAUTIFUL-LOOKING
BROTH,
THIS DISH WAS WOW.
>> MY ONLY CONCERN IS
IT DID NOT SCREAM FOIE GRAS.
THE HOJA SANTA
OVERPOWERED THE FOIE GRAS.
BUT THE OVERALL TASTE
IS BRILLIANT DEFINITELY.
>> THANK YOU.
>> YOU MADE ME HAPPY AGAIN.
TWICE, HUH?
>> GO TO THE BACK KITCHEN.
WE'LL FINISH UP
OUR CONVERSATION,
THEN WE'LL HAVE YOU BACK.
>> GIVE IT UP FOR THESE GUYS
ONE MORE TIME!
>> THANK YOU.
>> THOUGHTS.
BOTH COMPLETELY DIFFERENT.
>> MY NATURAL IMPULSE IS
ALWAYS TO GO WITH THE MORE
SORT OF EXUBERANT TASTE.
SO FOR ME, IT'S NATALIA.
>> OKAY.
>> I THINK NATALIA MADE
A SINGLE PLATE
THAT EXCITED ME THE MOST,
THE GOAT CHEESE
AND THE FOIE GRAS.
BUT PHILLIP
DELIVERED SOMETHING
THAT WAS MORE PLEASING TO ME.
AND BECAUSE OF THAT, I THINK
I WILL GO WITH PHILLIP.
>> AND YOU, SIR?
>> I LOVE EVERYTHING
THAT PHILLIP DID.
AND THEN NATALIA
CREATED A NEW FLAVOR PROFILE
WITH FOIE GRAS
THAT I'VE NEVER SEEN BEFORE.
SO...
>> LET'S DO IT.
>> LET'S GET THESE CHEFS
OUT HERE!
>> AH.
>> WHOO!
>> WE GOTTA BRING OUT
THE CLOCHE WITH THE PRIZES.
LET ME SQUEEZE IN.
SHALL WE?
SO AS YOU CAN SEE,
SOMEBODY WON
AND SOMEBODY ALMOST WON.
CAN WE GET A DRUMROLL, PLEASE?
THE WINNER OF THIS FIGHT--
IS NATALIA.
>> OH, MY GOD!
>> PHILLIP'S DISHES WERE
SO TECHNICALLY BEAUTIFUL.
HOWEVER,
NATALIA MADE TWO DISHES
THAT JUST TOOK IT TO
A COMPLETELY DIFFERENT LEVEL.
>> OH, MY GOD!
>> NATALIA WON,
BUT I ALMOST WON.
AND AT THE END OF THE DAY,
THERE'S NO CRYING
IN THE KITCHEN.
SO GOOD JOB, NATALIA.
>> THANK YOU.
THANK YOU.
THANK YOU.
THANK YOU SO MUCH!
FINALLY, I WON SOMETHING
IN AMERICA.
AND I DID FOIE GRAS
FOR THE FIRST TIME.
>> GOOD JOB.
>> THIS IS AMAZING.
I WON.
>> THANK YOU VERY MUCH.
I HAVE TO LOCK UP THE DOORS.
HAVE A GREAT NIGHT.
THANKS FOR COMING.
ANOTHER ROUND FOR THESE CHEFS!
OUR JUDGES!