Tip:
Highlight text to annotate it
X
Gertler: TONIGHT ON "LAST CALL FOOD BRAWL,"
WE'RE IN ATLANTA, GEORGIA,
WHERE FOUR OF A-TOWN'S HOTTEST LATE-NIGHT COOKS
ARE THROWING IT DOWN TO WIN THE COVETED GOLDEN FRY BASKET
AND THE LATE-NIGHT COOKING CROWD.
AT 2:00 IN THE MORNING, YOU JUST WANT A GUT BOMB.
THEY'LL BE BATTLING IT OUT IN A CHALLENGE
ANY FAN OF NIGHT GRUB KNOWS AND LOVES --
FRIED, DECADENT, DELICIOUS BAR FOOD.
[ LAUGHS ]
NO ONE IN THE WORLD DOES LATE NIGHT LIKE AMERICA.
[ CHEERING ]
WE WORK HARD, WE PLAY HARD, AND WE EAT HARD.
HERE WE GO!
WHERE ELSE CAN YOU GET SUPER-SIZED,
CRISPY-FRIED ANYTHING, AND AT 2:00 IN THE MORNING?
I'M ADAM GERTLER,
AND COOKING LATE-NIGHT FOOD IS MY SPECIALTY.
THAT IS INSANO.
I'M GOING TO AMERICA'S MOST EXCITING TOWNS
AND PUTTING FOUR OF THEIR BEST LATE-NIGHT CHEFS TO THE TEST.
ARE YOU GUYS HUNGRY?
THE WINNER OF THIS EPIC FOOD BRAWL
WILL CLAIM THE COVETED GOLDEN FRY BASKET...
BEHOLD!
...AND TITLE, KING OF LATE NIGHT.
WHEN THE BARS CLOSE AND THE MASSES ARE HUNGRY,
THESE ARE AMERICA'S TRUE SUPERHEROES.
THIS IS "LAST CALL FOOD BRAWL"!
[ CHEERING ]
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS
TONIGHT, I'M IN THE CITY THAT INVENTED SOUTHERN HOSPITALITY,
ATLANTA, GEORGIA.
THIS CITY IS THE HEART OF THE SOUTH,
AND YOU FEEL IT IN ITS RESTAURANTS, BARS, AND CLUBS,
WHERE EVERYTHING IS ALL ABOUT SOUL.
AND IN A TOWN THAT KNOWS HOW SINFULLY TASTY GRUB
GOES HAND IN HAND WITH A FEW DRINKS,
ATLANTA'S LATE-NIGHT CROWDS LOVE THEIR BAR FOOD.
Gertler: WHAT IS A DISH THAT DEFINES ATLANTA FOOD?
CHICKEN AND WAFFLES.
Woman: FOR BAR FOOD, IT'S AWESOME.
HERE IN ATLANTA, RIBS, SOUL FOOD.
ENOUGH SAID. THANK YOU.
ENOUGH SAID.
TONIGHT'S COMPETITION IS AT THE GRAVEYARD TAVERN,
FORMER BIKER BAR TURNED INTO ONE OF ATLANTA'S BEST SPOTS
FOR OUTRAGEOUSLY DELICIOUS FOOD AND A WIDE SELECTION OF DRINKS.
IT'S THE PERFECT PLACE FOR OUR COMPETITION
TO TURN UP THE HEAT.
WHO'S HUNGRY, ATLANTA?
WHO'S HUNGRY? WHO'S HUNGRY?
YEAH!
IT'S LATE AT NIGHT. WE'RE HUNGRY. ARE WE HUNGRY?
VERY HUNGRY.
ALL RIGHT, LET'S MEET THE CHEFS FOR TONIGHT'S SHOW.
FIRST CHEF, MR. KEITH KASH.
THIS FORMER MILITARY MAN ACTS MORE LIKE A DRILL SERGEANT
WHEN HE'S COOKING UP HIS FAMOUS FRIED CHICKEN.
AND OUR NEXT CHEF, TERRY KOVAL.
WHETHER IT'S PIG EARS OR BEEF TONGUE,
TERRY'S OUT TO PROVE THAT HIS LOVE OF UNIQUE CUTS
WILL SECURE HIM A VICTORY.
MR. JORDAN WAKEFIELD!
JORDAN'S INTENSE DRIVE AND DESIRE TO WIN
MAKE HIM A TOUGH CHEF TO BEAT,
ESPECIALLY COOKING SOUTHERN FOODS.
AND FINALLY, SHAUN WHITMER.
SHAUN'S BAR-FOOD DISHES ARE LEGENDARY IN ATLANTA.
BOTH HE AND HIS LATE-NIGHT SNACKS ARE LARGER THAN LIFE.
ALL RIGHT, GENTLEMEN,
WELCOME TO THE FIRST ROUND OF THE COMPETITION.
PEOPLE SEE ME AS A VERY LOUD AND VERY OUTGOING CHEF.
I'M NOT SCARED TO LET MY OPINION BE HEARD.
I FEEL THAT JORDAN'S PROBABLY MY CHEF TO GO AFTER.
HE'S A TALENTED GUY.
HE'S WORKED IN A LOT OF RESTAURANTS,
AND I THINK HE COULD BE SOME SERIOUS COMPETITION.
NOW, YOU COME TO US
FROM SOME OF ATLANTA'S BEST LATE-NIGHT HOT SPOTS.
YOU ALL BRING DIFFERENT CULINARY SKILLS AND SPECIALTIES
TO THE TABLE,
SO THIS SHOULD BE A GREAT COMPETITION.
IN THIS ROUND, YOU'RE GONNA HAVE 30 MINUTES
TO PREPARE A DISH BASED ON A LOCAL FAVORITE.
ONE DISH I KNOW THAT'S REALLY POPULAR IN ATLANTA
IS CHICKEN AND WAFFLES,
SO WE'RE USING THAT AS THE INSPIRATION,
AND I WANT YOU TO MAKE A FRIED-CHICKEN-BASED DISH.
FRIED CHICKEN INSANO.
AN INSANO FRIED CHICKEN DISH
NEEDS TO BE CRISPIER, BIGGER, AND MEATIER
TO CURB THE CRAVINGS OF ATLANTA'S LATE-NIGHT CROWD.
ONE OF Y'ALL IS GONNA BE SENT HOME,
AND THREE OF YOU WILL BE MOVING ON
TO THE NEXT ROUND OF THE COMPETITION.
YOU'LL HAVE FOUR WORK STATIONS THAT ARE ALREADY SET UP,
GOOD TO GO.
AND YOU HAVE A PANTRY YOU'RE GOING TO SHARE
THAT HAS EVERY LATE-NIGHT INSANO CHICKEN ITEM YOU COULD DREAM OF.
30 MINUTES STARTS NOW!
Koval: THE PLAN IS GOING SPICY,
SO I'M THINKING ATLANTA HOT CHICKEN,
FUNNEL CAKE, SOME BEER-BATTERED CHICKEN LIVERS.
GOT IT. NO PROBLEM.
JUST STAYING FOCUSED AND ORGANIZED.
I'M DREDGING MY CHICKEN. I'M PUTTING HOT SAUCE ON IT.
THROW THEM IN THE FRYER.
I'VE GOT MY PAN OVER TO MY RIGHT.
I'M MAKING MY FUNNEL CAKE.
THAT'S A BIG LATE-NIGHT LOCAL FAVORITE.
I'M THE TYPE OF CHEF THAT COOKS WITH A LOT OF OFFCUTS --
YOU KNOW, BEEF-TONGUE PASTRAMI SANDWICHES, CRISPY PIG EARS.
SO, I DECIDED TO ADD BEER-BATTERED CHICKEN LIVERS,
SOMETHING I DO EVERY SINGLE DAY.
AT THIS POINT, I DEFINITELY FEEL LIKE I HAVE A SHOT.
SO, THEY'RE LOOKING LIKE BABIES --
BEAUTIFUL BABIES!
Kash: THIS IS WING COUNTRY.
THERE'S A WING SPOT ON EVERY CORNER,
AND WINGS ARE PROBABLY THE EASIEST TO PREPARE,
SO I GRABBED THE WINGS.
A LITTLE JERK SEASONING. IT'S A LITTLE SPICY.
I USE BEER AS MY SECRET INGREDIENT.
CHICKEN LIKE TO GO FOR A LITTLE SWIM.
I JUST DUST MY CHICKEN IN FLOUR, GIVE IT A NICE BEER BATH
TO GIVE IT THAT ATL, LATE-NIGHT FLAVOR.
AND THE NEXT THING I'M THINKING,
WHAT'S MORE SOUTHERN THAN MAC AND CHEESE?
SURE.
I PLAYED BASKETBALL WHEN I WAS IN THE MILITARY.
I ALSO COACH TEENAGERS. MY SON IS ONE OF MY PLAYERS.
THE DISCIPLINE THAT IT TAKES TO COMPETE AT A HIGH LEVEL
TRANSLATES WELL INTO THE CULINARY WORLD.
I CAN MULTITASK,
SO I THINK I HAVE AN EDGE OVER THE OTHER CHEFS.
ALL WE NEED IS THE CHEESE TO MELT, AND WE'RE GOOD TO GO.
HOW DO YOU WORK THIS DAMN APRON THING?
MY HEAD IS DEFINITELY SPINNING A MILLION MILES AN HOUR RIGHT NOW.
MY FAMILY OFTEN REFERS TO ME AS THE GREAT WHITE SHARK.
YOU KNOW, THERE'S THE OLD-SCHOOL STORY
THAT IF A GREAT WHITE SHARK EVER STOPS SWIMMING, IT'LL DIE,
AND THAT'S KIND OF THE WAY THAT I LIVE MY LIFE.
SO, WHAT I'M THINKING ABOUT DOING
IS KIND OF WRAPPING MY CHICKEN BREAST IN SOME BACON,
GIVE IT A QUICK LITTLE FRY WITH A COOL, SEASONED BUTTERMILK,
AND THEN SOME FRENCH TOAST AS THE BREAD ON THE OUTSIDE.
WHAT MAKES THIS DISH EPIC IS THAT, YOU KNOW,
IT'S NOT SOMETHING THAT YOU SEE EVERY DAY.
IT'S KIND OF AN OUT-OF-THE-ORDINARY
KIND OF DISH, AND OBVIOUSLY,
IF YOU WANT TO MAKE SOMETHING FOR A LATE-NIGHT SNACK,
WRAP IT IN BACON.
[ Laughing ] OH!
IF ANYBODY'S LOOKING FOR MORE BREADING,
IT'S ON JORDAN'S FLOOR OVER HERE.
Whitmer: I HAVE A LARGE STATURE AND HAVE A PRETTY BIG PERSONALITY,
SO I KNOW HOW TO COOK LARGE FOOD.
I GOT SOME IDEAS FLOATING AROUND.
BUT IT TAKES MORE TIME TO COOK THE WHOLE CHICKEN,
SO MY STRATEGY IS TO GET THOSE CHICKENS
AND BREAK THEM DOWN TO THE BREAST
SO THAT I HAVE MORE TIME TO FOCUS ON OTHER THINGS
AND NOT FOCUS ON JUST FRYING THE CHICKEN.
I THINK WE'RE GOING WITH SOME TYPE OF STACKED-UP MONTE CRISTO
BAR-STYLE CHICKEN SCHNITZEL DISH.
BUTTERMILK AND HOT SAUCE ARE TWO PRETTY KEY INGREDIENTS
IN THE SOUTH FOR MAKING FRIED CHICKEN,
ESPECIALLY LATE-NIGHT FRIED CHICKEN.
KIND OF LIKE EVERYBODY'S GRANDMA'S RECIPE.
FEELING GOOD. WE SHOULD BE ALL RIGHT.
I DON'T THINK IT'S UP HERE.
I'M TRYING TO FIND HAM, AND IT'S NOT PRESENT.
IT'S HARD TO MAKE A MONTE CRISTO WITHOUT HAM IN IT,
SO I HAVE TO COME UP WITH A NEW STRATEGY.
15 MINUTES! FRIED CHICKEN CHALLENGE!
Koval: COME ON.
I TAKE MY FUNNEL CAKE OUT OF THE SAUTé PAN, AND IT'S TOO SOFT.
IT'S NOT ACHIEVING CRISPINESS.
MY BURNER IS NOT HOT ENOUGH.
WHAT DO I DO?
[BLEEP]
I CAN'T USE THE FUNNEL CAKE, SO I TRY PLAN "B."
CROSS YOUR FINGERS, EVERYONE.
I'M THINKING MAYBE I CAN ACHIEVE THAT HEAT FOR THE FUNNEL CAKE
IN THE BIG FRYER.
WE'RE GONNA TRY TO MAKE THIS HAPPEN,
BUT, OF COURSE, IT'S TOO DEEP, NOT HOT ENOUGH.
NOTHING'S STICKING TOGETHER, SO WE HAVE FUNNEL-CAKE CROUTONS.
WHAT THE HELL IS GOING ON?
GONNA IMPROVISE.
MY FUNNEL CAKE WAS THE BASE OF MY DISH.
THERE'S GOT TO BE SOMETHING ELSE I CAN PUT ON THIS PLATE
TO KIND OF GIVE IT A GOOD KICK FOR THAT LATE-NIGHT CROWD.
I REMEMBER THE CHICKEN GIZZARDS IN THE PANTRY.
IT'S JUST ANOTHER ONE OF THOSE OFFCUTS
THAT I'M GONNA TRY TO COOK.
GRAB SOME GIZZARDS. SHOT IN THE DARK.
A LITTLE BEER BATTER.
NOT A LOT OF PEOPLE EAT GIZZARDS.
SEE IF IT WORKS.
I GOT SOME MILK.
I'M TAKING SOME VERY TRADITIONAL ATLANTA LATE-NIGHT ITEMS,
AND I'M ADDING SOME THINGS THAT ARE DIFFERENT TO THEM.
I'M MAKING JERK FRIED CHICKEN
WITH MAC-AND-CHEESE SKEWERS.
THESE LIVERS RIGHT HERE?
THOSE ARE GONNA GO INTO MY MAC-AND-CHEESE BALLS.
MAC AND CHEESE WITH LIVERS?
THAT'S RIGHT.
I CAN'T SAY I'VE EVER HAD THAT BEFORE.
WELL, TODAY'S YOUR FIRST DAY, MY PLAYBOY,
AND BEING THAT OUR INSPIRATION IS CHICKEN AND WAFFLES,
WHAT BETTER KIND OF CRUMB THAN A GRAHAM-CRACKER CRUMB?
KASH, HOW YOU FEELING ABOUT THOSE BALLS, MAN?
I FEEL GREAT! I LOVE MY BALLS, BABY BOY!
Wakefield: I BATTER MY CHICKEN, AND THERE'S, LIKE,
THE CLOCK'S GOING ON. EVERYBODY'S YELLING.
I IMMEDIATELY JUST TOSS IT RIGHT INTO THE FRYER.
[BLEEP] I FORGOT TO WRAP THEM IN BACON FIRST, BUT IT'S OKAY.
IN MY HEAD, I'M ALWAYS, YOU KNOW,
MOVING AT A MILLION MILES AN HOUR.
MY CHILDHOOD FANTASY WAS TO BE A U.S. MARSHAL,
SO I STUDIED CRIMINAL JUSTICE FOR ALMOST FOUR YEARS
AND THEN JUST KIND OF HAD A GUT-CHECK MOMENT
AND REALIZED THAT I WAS BEING CALLED TO THE CULINARY ARTS.
ALL RIGHT, BACK ON TRACK HERE.
I STARTED MAKING MY FIRST FRENCH TOAST.
I PUT THE BATTER ON THE BREAD, I PUT IT IN THE PAN,
AND I REALIZE THAT MY PAN'S NOT HOT ENOUGH.
I'M WORRIED ABOUT MY BREAD RIGHT NOW.
I'VE GOT A LOT OF FRENCH TOAST TO MAKE,
AND I'M REALLY WORRIED ABOUT IF I'M GONNA HAVE ENOUGH TIME
AND ENOUGH SPACE TO CREATE ALL THIS FRENCH TOAST.
TURN THIS [BLEEP] THING UP. LET'S GO.
I'M REALLY SWEATING BULLETS RIGHT NOW.
7 MINUTES! 7 MINUTES LEFT!
OH, WE'RE GONNA BE CLOSE, ADAM.
WE'RE GONNA BE CLOSE, BROTHER.
THIS IS THE IFFY ONE RIGHT HERE.
FIND OUT HOW THIS WORKS OUT.
I DECIDED TO COMPENSATE FOR THE MISSING HAM
BY TRYING TO ADD SOME RICHNESS WITH A GLAZE
AND A LITTLE BIT OF MOLASSES AND HONEY AND ADD A LITTLE FAT
IN THE FORM OF MAYONNAISE IN THERE
TO GIVE IT A LITTLE BIT DEEPER FLAVOR.
I'M WORKING ON A HAIL-MARY SAUCE.
IT'S GOING GREAT.
ALL RIGHT, SO, YOU'RE KIND OF TAKING THE CHICKEN AND WAFFLE IDEA.
YOU'RE GOING WITH A FRENCH TOAST, IT LOOKS LIKE?
AH, STACKED. YEAH, BREADED.
GONNA BE SUPER RICH, REAL TALL.
Whitmer: I NOTICE THAT JORDAN IS MAKING A FRENCH-TOAST DISH,
BUT I DON'T FREAK OUT.
THIS IS GONNA BE THE WINNER.
Gertler: HOW DO YOU FEEL ABOUT THE USE OF FRENCH TOAST
BY SOME OF THE CHEFS?
BREAKFAST FOR DINNER IS MY FAVORITE.
BREAKFAST FOR DINNER. EXCELLENT.
WORK WITH ME, NOT AGAINST ME.
2 MINUTES, CHEFS! 2 MINUTES!
[ CHEERS AND APPLAUSE ]
HEY, WE'VE GOT FRIED CHICKEN!
FRIED CHICKEN!
Wakefield: SO, I GRAB MY FRENCH TOAST,
AND I THINK IT'S THE PERFECT CONSISTENCY AND THE RIGHT TEMP,
AND ACTUALLY, IT'S GONNA WORK OUT WELL.
[ WHISTLES ]
I'M LOOKING DOWN AT MY PLATE, AND I'M THINKING,
IT'S COME TOGETHER FINE, AND IT'S ALL THERE,
BUT STANDING HERE,
I FEEL LIKE I NEED TO ADD SOMETHING ELSE ON TOP OF IT.
I'M GONNA PUT SOME EGGS ON TOP.
[ LAUGHS ]
Koval: I TAKE MY CHICKEN GIZZARDS OUT OF THE FRYER.
I'M NOT 100%. I'M LOOKING AT MY DISH.
I'M THINKING I'M NOT EPIC ENOUGH.
WELL, WHEN ALL ELSE FAILS, THROW AN EGG ON IT, RIGHT?
WE KNOW IT'S THE DESPERATE FINAL MINUTES
WHEN THE EGGS GO INTO THE PAN.
SO, I PULL THE CHICKEN WINGS OUT,
AND I'M HAPPY WITH THAT PRODUCT.
OH, YEAH. OH, YEAH. OH, YEAH.
I HAVE MY MAC-AND-CHEESE BALLS, AND THEY COME OUT.
THEY AREN'T THE PRETTIEST MAC-AND-CHEESE BALLS,
BUT AT THIS POINT, ALL I'M WORRYING ABOUT
IS GETTING A COMPLETE PLATE.
10...9...8...7...
6...5...4...3...2...1.
STOP! DONE!
STOP MAKING FRIED CHICKEN!
WHERE'D THAT WHISKEY GO TO?
Koval: I THROW THE EGG ON TOP OF THE PLATE.
TIME'S UP. DONE.
I FEEL THAT I'M BETTER THAN THAT.
I'M A LITTLE DISAPPOINTED 'CAUSE I LOOK LIKE
I HAVE LITERALLY [BLEEP] ON A PLATE.
AT THIS POINT, THERE'S NOTHING I CAN DO ABOUT IT,
SO I HAVE TO BE AT THE MERCY OF THE JUDGES.
COMING UP ON "LAST CALL FOOD BRAWL"...
Gertler: LOOK AT THAT CROSS SECTION RIGHT THERE.
I'D LIKE A BOX TO GO.
WHO'S GONNA GO HOME FIRST? AND LATER...
YOU WILL LITERALLY BE COOKING FOR DOZENS OF GUESTS TONIGHT.
Gertler: TONIGHT'S CHALLENGE IS IN ATLANTA, GEORGIA,
WHERE PEOPLE LOVE SOUTHERN-STYLE LATE-NIGHT FOOD
JUST AS MUCH AS THEY LOVE THEIR TOWN.
♪ HOT-HOT-HOTLANTA! ♪
♪ HOT-HOT-HOT-HOTLANTA! ♪
OUR FOUR COOKS JUST FINISHED THEIR
FRIED CHICKEN INSANO CHALLENGE AT GRAVEYARD TAVERN,
AND NOW IT'S TIME TO FIND OUT
WHO'S MOVING ON TO THE NEXT ROUND
AND WHO'S ENDING THE NIGHT EARLY.
ALL RIGHT, NOW IT'S TIME TO MEET THE JUDGE,
THE EXECUTIVE CHEF OF THE GRAVEYARD TAVERN,
MR. PATRIC BELL.
PRETTY GOOD.
DID YOU BRING YOUR APPETITE FOR SOME FRIED CHICKEN?
I BROUGHT MY APPETITE FOR SOME FRIED CHICKEN.
PATRIC BELL IS KNOWN THROUGHOUT ATLANTA
FOR HIS CUPCAKES AND FRIED CHICKEN.
LET'S GO PASS JUDGMENT. SHAUN, WHAT'S UP, MAN?
ADAM, HOW YOU DOING?
YOU WERE SAYING IT WAS GONNA BE SOME KIND
OF MONTE CRISTO-INSPIRED STACKED, FRIED CHICKEN.
BUT THE ABSENCE OF HAM CHANGED ALL THAT,
AND IT TURNED INTO A FRENCH TOAST,
FRIED CHICKEN SANDWICH STACK,
GARNISHED WITH AN OVER-EASY EGG,
BECAUSE IF I WAS DRUNK LATE AT NIGHT,
I WOULD DEFINITELY EAT THAT.
THE GLAZE IS A MOLASSES.
HAS A LITTLE MAYO IN IT
'CAUSE I WANTED IT TO TASTE LIKE A MONTE CRISTO, SO...
I'M SURE IT TASTES AS EVIL AS IT LOOKS.
[ LAUGHS ]
Gertler: SO, LOOK AT THAT CROSS SECTION RIGHT THERE.
IT SMELLS AWESOME. 1, 2, 3.
OH, WOW.
I LIKE THE BUTTERMILK, LIKE THE RICHNESS,
AS I LICK MY FINGERS.
I WOULD DOUSE IT WITH A LITTLE BIT MORE HOT SAUCE.
YEAH.
Whitmer: I FEEL THAT PATRIC'S COMMENT IS CORRECT.
THE DISH COULD USE A LITTLE MORE ACIDITY,
A LITTLE MORE SPICINESS,
BUT THE CLOCK HAD ALREADY RUN OUT.
THANK YOU.
THANK YOU, SHAUN.
ALL RIGHT, HOW'S IT GOING, TERRY?
GENTLEMEN.
Bell: WHAT HAVE WE GOT HERE, TERRY?
SO, NOT EXACTLY WHAT I ANTICIPATED ON DOING.
YOU WERE TALKING ABOUT FRIED CHICKEN AND FUNNEL CAKE.
I WAS EXCITED.
THE BURNER LET ME DOWN, SO WE HAD TO IMPROVISE.
WE HAVE OUR FRIED CHICKEN, FUNNEL CROUTONS, IF YOU MAY SAY.
GOT SOME CHICKEN LIVERS IN THERE.
AT THE LAST MINUTE, I GRABBED SOME GIZZARDS, AS WELL.
WASN'T REALLY, LIKE, THRILLED WHERE I WAS GOING,
SO ALL ELSE FAILS, PUT A SUNNY-SIDE-UP EGG ON THERE.
AND I'M GONNA GO FOR A THIGH.
WHAT DO YOU THINK OF THE THIGH?
YEAH.
I WOULD HAVE GONE MORE PEPPERY.
SOME GIZZARDS IN THERE.
THAT IS REALLY CHEWY.
THAT'S THE GIZZARD.
OH, YEAH. YOU CAN HAVE THE GIZZARD.
I DON'T LIKE THEM.
I'M GOING FOR A CHICKEN LIVER.
I LIKE THESE CHICKEN LIVERS.
I LIKE THE CRISPINESS OF YOUR BATTER.
THE FUNNEL-CAKE SLAW IS NOT BAD.
IT'S AN INVENTIVE CROUTON,
AND WE WANTED YOU TO BE INVENTIVE IN THIS CHALLENGE.
HOW'S IT GOING, BROTHER? IS THIS A DOUBLE STACKED...?
Wakefield: IT IS.
KEEPING WITH THE THEME OF BIG AND HEARTY,
SO I DEBONED THE BREAST FROM THE WHOLE CHICKEN.
I WRAPPED IT IN SOME APPLEWOOD SMOKED BACON,
NUTMEG-LACED FRENCH TOAST.
I WOULD HAVE GONE A LITTLE LESS BROWN.
NOT VERY PRETTY, BUT, YOU KNOW, AT 2:00 IN THE MORNING,
YOU JUST WANT A GUT BOMB.
IT'S A REALLY GOOD GUT BOMB.
THE WHITE MEAT IS MOIST.
AND I'VE GOT TO GIVE YOU CREDIT FOR THAT. OVERALL, GREAT JOB.
CHEERS, BOYS. I APPRECIATE IT. THANK YOU.
COOL.
SHOULD WE TASTE KASH'S WINGS AND BALLS?
WINGS AND BALLS.
Kash: I SAUTéED CHICKEN LIVERS.
I BASICALLY MADE MAC-AND-CHEESE BALLS.
I DIPPED MY FRIED CHICKEN IN BEER,
SEASONED IT WITH A LITTLE JERK SEASONING.
THE BREADING ON THIS LOOKS LIKE
THE KIND OF FRIED CHICKEN I WOULD EXPECT TO GET IN ATLANTA.
THIS IS A REALLY GOOD PIECE OF FRIED CHICKEN.
I WANT TO TRY ONE OF THESE BALLS.
NOT AS CREAMY AS I'D LIKE.
THIS PLATE DIDN'T NEED THE BALLS.
ALL IT NEEDED WAS THIS FRIED CHICKEN RIGHT HERE.
[ LAUGHS ]
WELL, IT SOUNDS LIKE PAT BELL'S
GOT SOME TOUGH WORK AHEAD OF HIM.
GREAT JOB WITH THE FRIED CHICKEN CHALLENGE.
I KNOW THAT WAS TOUGH.
YOU HAD 30 MINUTES TO MAKE FRIED CHICKEN DISHES.
IT'S NOT EASY.
OUR JUDGE, PATRIC BELL, TASTED ALL THE DISHES.
WHICH DISH WAS YOUR FAVORITE?
THE ABSOLUTELY STAR OF THE EVENING, IN MY OPINION...
...WAS JORDAN.
[ CHEERING ]
THAT MEANS THAT YOU WILL DEFINITELY BE MOVING ON
TO THE NEXT ROUND OF THE COMPETITION.
I'VE BEEN GIVEN A CHANCE TO COMPETE IN THE NEXT ROUND,
SO THAT'S JUST GONNA FURTHER DRIVE ME TO COMPETE ON.
PATRIC, I HAVE TO ASK YOU,
WHO IS NOT MAKING IT TO THE NEXT ROUND?
IT WAS NOT AN EASY DECISION,
BUT, YOU KNOW, SOMEBODY'S GOT TO GO.
THE ONE DISH THAT HAD TOO MANY WRONGS
AND NOT ENOUGH RIGHTS WAS...
...TERRY.
I'M SORRY, TERRY.
YOU WON'T BE MAKING IT TO THE NEXT ROUND OF THE COMPETITION.
THANK YOU, GENTLEMEN.
GOOD LUCK TO ALL OF YOU.
I COULD HAVE DONE BETTER.
I SHOULD DEFINITELY NOT BE IN THE SITUATION
OF BEING CUT FIRST.
DAMN IT!
THE REST OF YOU GUYS WILL BE MOVING ON
TO OUR MAIN CHALLENGE, SO COME WITH ME.
THE STREETS OF ATLANTA WILL BE THE BATTLEGROUND
FOR A FINAL ROUND OF COMPETITION,
AND IT'S GOING TO BE EVEN MORE INTENSE.
THE CHEFS HAVE ONE LAST CHANCE TO CLAIM VICTORY
AND THE TITLE OF BEST LATE-NIGHT CHEF IN HOTLANTA.
WELCOME TO THE DOUBLE DOOMSDAY ROUND, GENTLEMEN.
AS YOU CAN SEE, BEHIND YOU ARE THREE FULLY LOADED FOOD TRUCKS.
IN THIS ROUND, YOU WILL HAVE 60 MINUTES TO PREPARE ONE DISH.
THIS TIME, INSTEAD OF ONE JUDGE, YOU WILL HAVE THREE JUDGES.
THE FIRST JUDGE IS FOOD BLOGGER NICK LOVE.
THE SECOND JUDGE IS THE CHEF OF ONE OF ATLANTA'S
NEWEST HOT SPOTS, VILLAINS -- CHEF JARED LEE PYLES.
THE THIRD JUDGE YOU'LL BE COOKING FOR
IS THE PEOPLE OF ATLANTA.
[ CHEERING ]
OH, YEAH.
SO, YOU WILL LITERALLY BE COOKING
FOR DOZENS OF GUESTS TONIGHT.
NOW FOR YOUR CHALLENGE.
YOUR CHALLENGE IS TO MAKE ONE EPICALLY ENORMOUS
AND SATISFYINGLY DELICIOUS DISH.
THE DISH THAT YOU MAKE SHOULD BE INSPIRED
BY ATLANTA'S FAVORITE BAR FOODS.
BAR FOODS ARE THE CHEESY, DEEP-FRIED,
HEARTY FOODS WE LOVE
THAT HELP ALCOHOL GO DOWN.
TO MAKE THEM REALLY LATE NIGHT, THEY NEED TO BE HUGE.
WE WANT CRISPY, GOLDEN-BROWN, OVER-THE-TOP SOUTHERN DISHES.
YOU MUST INCLUDE ONE FRIED ELEMENT,
AND TO HELP YOU WITH YOUR DISH, YOU HAVE A FULLY STOCKED PANTRY
WITH EVERY LATE-NIGHT INGREDIENT IMAGINABLE.
YOU WILL HAVE 60 MINUTES FOR THIS ROUND.
AT THE END OF THAT TIME, YOU WILL START SERVICE.
YOU HAVE ONE HOUR TO MAKE YOUR DISH, AND THAT HOUR STARTS NOW!
Whitmer: I'VE NEVER WORKED IN A FOOD TRUCK BEFORE.
THINGS ARE IN DIFFERENT PLACES THAN THEY WOULD NORMALLY BE IN KITCHENS,
AND SO THAT'S A LITTLE BIT OF A LEARNING CURVE.
IN THE LAST CHALLENGE, THE FLAVORS IN MY DISH
JUST DIDN'T COME TOGETHER ON THE BATTLEFIELD.
IN THIS CHALLENGE, I'M TRYING TO STICK TO WHAT I KNOW.
I'M GONNA FOCUS ON REALLY CLASSIC FLAVORS,
REALLY SOLID BAR FOOD,
AND GIVE WHAT'S EXPECTED OUT OF THIS CHALLENGE.
GOT TO GET THESE ONIONS BROKE DOWN.
GET THESE VEGGIES IN A POT.
AND I'M MAKING A BAR-FILLED CHIMICHANGA
WITH A BRUNSWICK STEW ON TOP.
I'M GONNA STUFF THESE TATER TOTS INSIDE THE CHIMICHANGA,
AND THAT'S AS FAR AS I'VE GOTTEN RIGHT NOW.
ONE OF THE THINGS THAT THE JUDGES ASKED FOR
IS TO MAKE SURE IT WAS BAR FOOD, SO I THINK OF A LITTLE CHEESE,
LAYERS, INCORPORATE THE CORNBREAD AS MY BAR ELEMENT.
POTATOES COME INTO MY MIND BECAUSE HOME-FRIED POTATOES --
YOU DON'T GET ANY MORE SOUTHERN THAN THAT.
I SELECT THE SAUSAGE BECAUSE IT TAKES
A VERY SHORT PERIOD OF TIME TO PREPARE.
I AM THINKING A GRILLED CORNBREAD SANDWICH WITH SAUSAGE
AND A NICE SUCCOTASH TO GO ON TOP OF IT.
SUCCOTASH -- IT IS POTATOES,
LOTS OF YUMMY VEGETABLES SAUTéED IN SOME GARLIC.
I'M GONNA FRY MY SAUSAGE, 'CAUSE SAUSAGE FRY WELL.
THAT'S KEITH KASH IN THE MIDDLE FROM WHO'S GOT SOUL.
MILITARY BACKGROUND, AND HIS ATTACK HAS BEEN MILITARISTIC --
DIRECT, DELIBERATE.
JUST THINK WHAT YOU WANT TO DO.
JUST THINK.
JUST THINK. STAY COOL.
WE'RE JUST GONNA THINK A LITTLE BIT.
I START THINKING, "WHAT CAN I PRODUCE FOR A LARGE PORTION?"
COUPLE OF ANDOUILLES.
A LITTLE BIT OF THIS.
I TYPICALLY DON'T COOK LARGE QUANTITIES,
SO I'M A LITTLE BIT STRESSED ABOUT IT,
BECAUSE I'M MORE ACCUSTOMED TO, YOU KNOW,
SMALLER, MORE DETAILED BITES,
BUT IT'S JUST ONE OF THOSE THINGS.
IT'S PART OF THE RULES, SO I'VE JUST GOT TO ADAPT.
LET'S GO WITH SOME SHRIMP.
LET'S GO WITH SHRIMP.
WITH THE TIME RESTRAINTS, YOU KNOW,
SOMETHING EASY FOR ME TO MAKE IS A SHRIMP.
ALL RIGHT, JUST RELAX. YOU'RE OKAY.
TIME TO START COOKING.
THE CHALLENGE IS INCORPORATING SOME LATE-NIGHT BAR FOODS,
YOU KNOW, HOPEFULLY FRIED, SO I'M GONNA FRY UP THIS SHRIMP.
I'M THINKING, LIKE, A COOL TWIST ON OUR SHRIMP AND GRITS.
I'M KIND OF WINGING IT RIGHT NOW.
[ Clearing throat ] RELAX.
COMING UP ON "LAST CALL FOOD BRAWL"...
WHO DO YOU THINK'S GONNA COME OUT THE WINNER?
KEITH KASH, BABY BOY. WHO DO YOU THINK?
I LIKE CHEESE. DO YOU SEE MY SIZE, ADAM?
Y'ALL LIKE CHEESE?
[ CHEERING ]
Gertler: WE'RE IN HOTLANTA, GEORGIA,
WHERE THE LATE-NIGHT FOOD IS FULL OF SOUL.
YES! YES!
YOU KNOW, CAN YOU DOUBLE FRY IT?
ATLANTANS ARE HUNGRY.
WE'RE DOWN TO THREE COOKS FOR OUR BAR-FOOD CHALLENGE,
AND THEY'RE BRAWLING FOR A CRACK AT THE GOLDEN FRY BASKET
AND THE RIGHT TO RULE
OVER THE ATLANTA LATE-NIGHT FOOD ARENA.
I DON'T HAVE TIME TO BREAK DOWN ALL THESE TOMATOES.
ADDING SOME BARBECUE SAUCE, A LITTLE MUSTARD POWDER.
I'M ADDING A LITTLE OKRA TO THIS BRUNSWICK STEW.
THE SOUTH, WE LOVE OKRA.
I'VE DECIDED TO MAKE MY BRUNSWICK STEW
TO GO ON TOP OF THE CHIMICHANGAS.
YOU GOT A SIDE OF THIS, IT COULD ADD A LITTLE MORE
LATE-NIGHT RICHNESS.
I THINK JORDAN AND KASH ARE GOOD COMPETITORS.
I THINK THAT THERE'S DEFINITELY TALENT THERE
THAT I'M GOING UP AGAINST.
YOU KNOW, I THINK I WOULD BE A FOOL
TO NOT BE A LITTLE WORRIED ABOUT THAT.
AT THE SAME TIME, I'D ALSO BE A FOOL TO DOUBT MYSELF
AND NOT KNOW THAT I HAVE IT IN ME TO WIN.
Gertler: SHAUN!
ADAM, MY MAN, WHAT'S UP?
I SEE TOTS. I SEE CHEESE. I SEE OKRA. I SEE MEAT.
WHAT ARE YOU WORKING ON, MAN?
I AM WORKING ON A LATE-NIGHT CHIMICHANGA
STUFFED WITH ALL THE USUAL BAR INGREDIENTS --
TATER TOTS, CHEESE, SOME BACON.
I'M GONNA TAKE IT.
I'M GONNA SMOTHER IT IN BRUNSWICK STEW, COVER IT WITH SOME CHEESE.
TELL ME WHAT BRUNSWICK STEW IS.
BRUNSWICK STEW IS SIMILAR TO A CHILI.
BIG DISH HERE IN ATLANTA. BIG DISH IN THE SOUTH.
IS THAT WHAT THE SKIRT STEAK IS FOR?
YEAH.
THERE'S A LOT OF CHEESE IN THAT BOWL.
I LIKE CHEESE. DO YOU SEE MY SIZE, ADAM?
YES.
Y'ALL LIKE CHEESE?
[ CHEERING ]
A LOT OF EXCITING THINGS GOING ON IN SHAUN'S TRUCK.
I'M THE CHEF AT THE ALBERT IN ATLANTA.
WE'RE KNOWN FOR THE FLAT-TOP PHILLY.
WHEN I WAS IN COLLEGE, I STUDIED PHILOSOPHY,
AND I THINK THAT HAS SOMEWHAT PLAYED
IN TO THE WAY THAT I BEHAVE IN THE KITCHEN.
I THINK THERE'S A CORRELATION BETWEEN PEOPLE'S DAILY LIVES
AND THEIR HAPPINESS AND THE FOOD THAT YOU SERVE THEM.
THE PHILLY'S GOT CHEEZ ***, NOT PROVOLONE.
I'M A HUGE BELIEVER IN HAVING A GOOD PHILLY AT A BAR.
IT'S JUST A GREAT LATE-NIGHT SNACK.
I'M GONNA USE MY NERVOUSNESS
TO HELP FUEL MY CALM, COMPETITIVE SIDE.
CHANNEL THAT ENERGY INTO WINNING.
WHISKEY AND WINNING -- TWO THINGS I LOVE IN LIFE.
I WAS MAYBE A WILD KID AT ONE POINT IN TIME,
AND WINNING THIS WILL PROVE TO MY MOM AND MY SISTER
THAT I MADE THE RIGHT CHOICE.
I DECIDED TO BE A CHEF INSTEAD OF FINISHING COLLEGE.
IT'S MY REPORT CARD.
Kash: WHERE IS MY SPATULA?
SPATULA.
IN THE FIRST CHALLENGE, I GOT MY BUTT WHIPPED
FOR DOING A LITTLE TOO MUCH, BEING A LITTLE TOO AMBITIOUS.
WHAT I'M GONNA DO THIS TIME IS STICK TO THE BASICS,
KEEP IT SIMPLE BUT STILL OVER THE TOP,
MAKE SURE MY FLAVOR'S A HIT.
Gertler: ALL RIGHT, KASH, WHAT'S GOING ON, MAN?
I'M DOING A NICE SUCCOTASH.
A SUCCOTASH. NOW, IS THIS A BAR FOOD?
ABSOLUTELY, 'CAUSE THE WAY I'M GONNA DO IT
IS I'M GONNA DRESS IT UP
WITH SOME HOME-FRY POTATO STACKED ON TOP OF SOME SAUSAGE,
SO IT'S GONNA SLIDE IN BETWEEN TWO BIG PIECES OF CORNBREAD.
YOU CUT IT UP IN SQUARES.
TOP IT WITH SOME CARAMELIZED ONION AND TOMATO.
I KNOW FOR A FACT ONCE I EXECUTE THEM PROPERLY,
IT WOULD BE BAR ENOUGH, AS WELL AS SOUTHERN, ATL.
DO YOU THINK YOU'RE MAKING ENOUGH
TO FEED DOZENS AND DOZENS OF PEOPLE?
ABSOLUTELY. ABSOLUTELY.
THIS IS WHAT I DO, BABY -- FEED A LOT OF PEOPLE.
NUMBER 13 IS READY.
NO PROBLEM.
I AM THE OWNER, EXECUTIVE CHEF AT
WHO'S GOT SOUL SOUTHERN CAFé AND CATERING
IN ATLANTA, GEORGIA.
MOST PEOPLE CALL ME KASH OR COACH KASH.
ONE OF THE DISHES THAT WE'RE BEST KNOWN FOR
AT WHO'S GOT SOUL IS OUR SOUTHERN FRIED CHICKEN.
FRIED CHICKEN.
Kash: IN ADDITION TO BEING A CHEF, I MENTOR YOUNG MEN.
OUR PREMISE IS TEACHING THEM LIFE LESSONS THROUGH SPORT.
I THINK MY EDGE IS I'M ULTRA-COMPETITIVE,
ULTRA-FOCUSED, AND I KNOW HOW TO COOK
THE BEST LATE-NIGHT SOUTHERN FOOD.
I WANT TO WIN THIS COMPETITION 'CAUSE I WANT TO SHOW MY PLAYERS
THAT WHETHER I'M PLAYING BALL OR IN THE KITCHEN
THAT I'M ALWAYS GONNA BE A WINNER.
WHO DO YOU THINK'S GONNA COME OUT THE WINNER?
KEITH KASH, BABY BOY. WHO DO YOU THINK?
ALL RIGHT, MAN, GOOD LUCK TO YOU, MAN.
THANK YOU, SIR.
Wakefield: IN THE FIRST ROUND, I WAS LUCKY ENOUGH
TO IMPRESS THE JUDGES AND COME OUT WITH A COOL DISH,
BUT IN THIS ROUND, I'M REALLY FOCUSED
ON STICKING TO WHAT WORKS BEST
AND WHAT PERFECTLY EXEMPLIFIES ME AS A CHEF.
IT'S A TRIBUTE TO KIND OF SOUTHERN COOKING,
SO MY COOKING THAT I DO, I TRY TO INCORPORATE
A LOT OF MY SOUTHERN HERITAGE.
THEY HAVE SHRIMP AND GRITS IN LOUISIANA,
BUT IT'S SOMETHING THAT WE DO HERE WELL IN THE SOUTH.
I'M TAKING A LITTLE BIT OF A LEAP OF FAITH HERE.
SHRIMP'S NOT SOMETHING NORMALLY THAT PEOPLE CRAVE
FOR A LATE-NIGHT FOOD, BUT HOPEFULLY,
THE JUDGES WILL BE IMPRESSED WITH IT,
AND WE CAN KIND OF KEEP IT COOL.
MORE NACHOS IN THE WINDOW.
I AM THE CORPORATE CHEF OF MEEHAN'S PUBLIC HOUSE
HERE IN ATLANTA, GEORGIA.
I'M A SOUTHERN BOY, AND I SPECIALIZE IN SOUTHERN CUISINE.
ONE OF THE BEST DISHES THAT I'M KNOWN FOR
THAT WE DO FOR OUR LATE-NIGHT MENU IS WILD BOAR NACHOS.
CHECK THOSE, YEAH?
YOU UNDERSTAND WHAT I'M SAYING?
THE REASON I WANT TO WIN THIS COMPETITION
IS DEFINITELY FOR MY FIANCéE, ERIN.
WE'RE GETTING MARRIED NEXT MONTH.
I WANT TO SHOW THAT I AM VERY GOOD AT WHAT I'M DOING,
THAT I MADE A RIGHT CHOICE, PURSUING CULINARY ARTS.
HANDS DOWN, I MAKE THE BEST LATE-NIGHT GRUB,
AND I'M CONFIDENT THAT I'M GONNA WIN THIS.
Gertler: WHAT'S GOING ON, MAN?
YOU LOOK LIKE YOU WERE SPINNING AROUND FOR A WHILE OUT THERE,
LIKE YOU DIDN'T HAVE A PLAN RIGHT AWAY.
Wakefield: I WAS JUST TRYING TO NOT RUSH MYSELF
INTO SOMETHING THAT I SHOULDN'T DO.
I'M GONNA DO KIND OF HOPEFULLY A LITTLE SPIN
ON A SOUTHERN SHRIMP AND GRITS.
I GOT SOME SHRIMP MARINATING IN SOME SEASONING
OKAY.
AND NOW WHAT ARE THE GRITS PART OF IT?
I'M JUST GONNA DO, LIKE, A SPIN-OFF ON IT.
SO, THERE WAS NO GRITS,
SO I'M JUST TRYING TO KEEP THE POTATOES AS A STARCH.
SOUNDS GOOD. I CAN'T WAIT TO TASTE WHAT YOU'RE GONNA COME UP WITH.
CHEERS, BROTHER. THANKS, ADAM.
COMING UP ON "LAST CALL FOOD BRAWL"...
Gertler: ALL RIGHT!
CHEFS, I NEED YOUR ATTENTION PLEASE!
THIS IS YOUR 2:00 A.M. TWIST.
[BLEEP] KIDDING ME RIGHT NOW.
THAT'S RIGHT, JORDAN! SORRY!
[ LAUGHTER ]
Gertler: TONIGHT'S COMPETITION IS AT THE GRAVEYARD,
WHERE THEY KNOW HOW TO MAKE BADASS ATLANTA HOT BAR FOOD.
MAC AND CHEESE, SANDWICHES, HOT SAUCE, STUFFING.
WHATEVER IT IS YOU WANT TO EAT, BABY.
YES!
THE LOCAL CROWDS ARE HUNGRY, AND OUR LATE-NIGHT TITANS
ARE SCRAMBLING TO GET THEIR DISHES DONE
TO FEED THEM IN THEIR QUEST TO WIN THE GOLDEN FRY BASKET.
[ Chanting ] SHAUN! SHAUN! SHAUN! SHAUN!
[ CHEERING ]
MY PHILOSOPHY ON COOKING IS TO DO WHAT YOU KNOW
AND NOT WHAT YOU THINK YOU KNOW.
I KNOW CLASSIC AMERICAN BAR FOOD,
AND I'M GONNA FOCUS ON REALLY CLASSIC FLAVORS.
THERE'S A COUPLE DIFFERENT FORMS OF MEAT IN MY DISH.
I GOT FLANK STEAK THAT I'M SEARING OFF ON THE FLAT TOP.
I'VE GOT SAUSAGE GOING IN THE FRYER.
STRIPPING UP SOME BACON TO THROW IN WITH THESE ONIONS.
AND I'M HOPING THAT ALL THAT MIXED TOGETHER
WILL PROVE TO BE A SPECTACULAR LATE-NIGHT DISH.
NOW, THE CHALLENGE IS TO BE INSPIRED BY ATLANTA BAR FOOD,
SO WHAT DOES THAT SAY TO YOU?
WHAT DO YOU WANT TO SEE?
DRUNKEN, RIDICULOUS, OVER THE TOP, SUPER CARB-CENTRAL.
Kash: I THINK THE JUDGES WILL APPRECIATE
SOME OF THE THINGS I'M DOING RIGHT NOW,
BECAUSE THEY ARE ATLANTA NATIVES,
AND THEY KNOW HOW WE EAT DOWN HERE.
LET THOSE GO.
WOW, I'VE NEVER MASHED POTATOES BY HAND,
BUT IT'S GONNA BE A NEW EXPERIENCE.
I'M TRYING TO FOCUS ON A GEORGIA-INSPIRED DISH,
SO THE DISH THAT I'M MAKING IS A KIND OF TWIST.
SHRIMP AND GRITS WITH POTATOES INSTEAD OF GRITS.
WHAT I'M TRYING TO ATTAIN HERE IS A GOOD, HEARTY DISH
THAT CAN BE EATEN LATE NIGHT
AND STILL BE GOOD BUT CAN STILL APPEASE
THE NORMAL PERSON THAT COMES IN AT 2:00 IN THE MORNING.
I WANT TO MAKE THIS ROASTED TOMATO GRAVY,
SO I ROASTED TOMATOES OFF.
I GET THEM IN WITH SOME ONION, SOME GARLIC.
THE WHOLE POINT OF THAT SAUCE IS
IT REALLY COMES TOGETHER THE LONGER IT COOKS,
SO I WANT TO GET THAT ON THE STOVE REAL HOT,
REAL QUICK, AND LET IT HAVE THE FULL AMOUNT OF TIME TO COOK
AND LET THOSE FLAVORS KIND OF MELD TOGETHER.
I THINK THESE GUYS WANT TO SEE SOME BACON.
Man: I LIKE BACON, MAN.
Whitmer: MY FRYER GETS THE LOVE TODAY.
I DECIDE TO PUT BACON IN THE FRYER
BECAUSE I'M OUT OF TIME IN MY DISH,
SO I DECIDED I NEEDED SOMETHING FRIED FOR THIS CHALLENGE.
TRYING TO GET ALL THIS STUFF COOKED UP
SO I CAN GET IT INSIDE THE CHIMICHANGA.
IT'S IRONIC BECAUSE THROUGH MY CAREER,
I HAVE YELLED AT MANY PEOPLE
ABOUT THROWING BACON INTO A FRYER.
IT'S A SLOPPY TACTIC,
BUT UNDER THE CONSTRAINTS OF THIS CHALLENGE,
IT SEEMS TO BE MY BEST OPTION.
IF I SAW ONE OF MY COOKS DO THAT AT A RESTAURANT,
I'D PROBABLY FREAK OUT.
I WOULD FIRE SOMEBODY. [ LAUGHS ]
THE GRAVY IS ACTUALLY SPOT ON.
I'M PRETTY HAPPY ABOUT THAT.
I'M MAKING SOME BACON.
I DON'T REALLY KNOW EXACTLY WHAT FOR,
BUT IT'S SOMETHING THAT WILL COOK QUICK,
AND I THINK I WILL JUST ADD IT TO GIVE MORE LIFE TO THE DISH.
THIS CROWD IS CRAZED FOR BACON!
Kash: I'M GONNA GO AHEAD AND START ON MY CORNBREAD.
MY CORNBREAD IS THE BAR-FOOD INGREDIENT FOR THIS CHALLENGE.
I'M GONNA GRILL IT.
IT'S GONNA BASICALLY BE LIKE A SANDWICH,
AND I KNEW NOBODY WOULD USE THE CORNBREAD.
IT'S GONNA ADD MOISTURE, TEXTURE, AND FLAVOR TO MY DISH.
BUTTER MAKES IT BETTER. THIS WILL BE A WINNING DISH.
THESE GUYS ARE STARTING TO GET COMFORTABLE WITH THEIR MAIN DISHES,
BUT WE DON'T WANT TO MAKE THINGS TOO EASY FOR THEM,
SO I'M INTRODUCING A TWIST.
ALL RIGHT, CHEFS! I NEED YOUR ATTENTION, PLEASE!
EVERYBODY!
I KNOW YOU ALL DIDN'T THINK IT WAS GONNA BE THAT EASY!
THIS IS YOUR 2:00 A.M. TWIST!
YOU'RE GONNA HAVE TO MAKE ANOTHER DISH IN ADDITION
TO YOUR MAIN DISH THAT YOU'RE ALREADY WORKING ON.
THAT DISH COULD BE A SIDE DISH,
OR IT COULD BE A DESSERT WITH TWO INGREDIENTS
THAT I'M GONNA GET FROM THIS CROWD BEHIND ME.
[BLEEP] KIDDING ME RIGHT NOW.
THAT'S RIGHT, JORDAN! SORRY!
[ LAUGHTER, JEERS ]
ALL RIGHT, GUYS, I WANT SOME INGREDIENTS.
TALK TO ME ABOUT ATLANTA, GEORGIA.
WHAT ARE SOME INGREDIENTS?
PEACHES.
COLA.
I KNOW THAT'S A BIG ONE HERE. I LIKE THAT.
I LIKE PEACHES, AND I LIKE COLA, ALL RIGHT?
SO, YOU GUYS HAVE TO MAKE A SIDE DISH OR A DESSERT
WITH PEACHES AND COLA,
AND THOSE INGREDIENTS ARE GONNA BE
BROUGHT TO YOUR TRUCKS RIGHT NOW.
I'M SORRY, GUYS. GOOD LUCK.
THAT'S THE 2:00 A.M. TWIST.
COME ON, GUYS!
[ CHEERING ]
AND NOW GET THIS REDUCING FOR ANOTHER DISH.
WHAT? I DON'T KNOW YET.
ARE YOU JOKING WITH ME RIGHT NOW? DAMN, I'M IN SOME TROUBLE.
COMING UP ON "LAST CALL FOOD BRAWL"...
TRUCKS ARE OPEN!
GO!
THAT'S THE REAL SOUTH RIGHT THERE.
THAT'S THE REAL, REAL SOUTH.
OH, MY GOD!
Gertler: WE'RE AT GRAVEYARD TAVERN IN ATLANTA, GEORGIA,
WHERE OUR SULTANS OF LATE NIGHT ARE
IN THE MIDDLE OF THEIR BAR-FOOD CHALLENGE.
THEY'VE BEEN GIVEN THE 2:00 A.M. TWIST
TO USE PEACHES AND COLA TO MAKE A SECOND DISH,
AND NOW THEY'RE IN A RACE AGAINST THE CLOCK
TO FINISH NOT ONE, BUT TWO DISHES.
Gertler: WHAT WOULD YOU LIKE TO SEE WITH PEACHES AND COLA?
PIE.
PEACHES AND COLA?
A COCKTAIL.
LIKE A PEACH SOUFFLé.
AT LEAST YOU'RE NOT SETTING THE BAR TOO HIGH.
YEAH, EXACTLY.
Kash: SO, NOW I'M ALREADY IN THE WEEDS,
AND THEN FREAKING ADAM SAYS THE 2:00 A.M. TWIST
IS WE HAVE TO MAKE YET ANOTHER ITEM.
MY MIND IS ALREADY STUCK ON EXECUTING
THE DISH THAT I'VE ALREADY SELECTED,
BUT NOW I HAVE TO HAVE THIS DISTRACTION
OF FIGURING OUT WHAT ELSE TO MAKE.
I CAN'T THINK ABOUT PEACHES AND COLA.
I'VE GOT TO FINISH WHAT I GOT RIGHT HERE FIRST.
MY SAUSAGE IS VERY IMPORTANT
BECAUSE IT'S THE FRIED ELEMENT IN MY LATE-NIGHT DISH.
CRISPY ON THE OUTSIDE. NICE AND JUICY ON THE INSIDE.
Wakefield: COLA, YEAH?
GRAZIE. GRAZIE. GRAZIE.
Wakefield: I'M REALLY TRYING TO TAKE MY TIME
AND CREATE A COOL DISH, TRY TO STAY CALM,
AND THEN, YOU KNOW, THAT 2:00 A.M. TWIST COMES,
BUT I'M JUST GONNA HAVE TO ROLL WITH THE PUNCHES.
WE'RE GONNA TRY TO GO BIG OR GO HOME.
WE'RE GONNA TRY TO DO A LITTLE COCA-COLA-BRAISED PEACH COBBLER
REAL FAST.
IT'S A LONG SHOT HERE, BUT WE'LL SEE WHAT HAPPENS.
I'M DEFINITELY VERY LIMITED ON TIME TO MAKE THE PEACH COBBLER.
I'M LUCKY ENOUGH THAT WE HAVE SOME DOUGH AVAILABLE.
OH, WE'RE PUSHING IT RIGHT NOW, DUDE.
WE'RE GONNA BE IN SOME TROUBLE.
BACON MAKES EVERYTHING BETTER, SO WE'RE JUST GONNA DO
A QUICK LITTLE SIMPLE SYRUP FOR THE PEACH COBBLER.
IT FELT LIKE A PERFECT OPPORTUNITY TO USE THE BACON.
SO, THERE'S SMOKINESS AND SWEETNESS TO IT,
SO BEING ABLE TO INCORPORATE BOTH OF THOSE,
IT'S A PARTY ON YOUR PALATE.
PEOPLE TYPICALLY LOVE BACON FOR A LATE-NIGHT SNACK.
OH, PEACH COBBLER. I FORGOT.
OH.
ALL RIGHT.
GOT TO GET THESE PEACHES INTO SOME DISH.
BREAKING DOWN THE 2:00 A.M. LET'S-JAM-YOU-UP CHALLENGE.
MY PLAN FOR THE 2:00 A.M. TWIST IS TO INCORPORATE THOSE FLAVORS
OF THE PEACHES AND THE COLA AND THE SAUCE
ON TOP OF A CRISPY PEANUT-BUTTER SANDWICH
THAT REALLY REPRESENTS THE SOUTH.
WE'LL TRY TO GET THEM A PEACH PEANUT BUTTER AND JELLY.
WELL, JELLY IN 30 MINUTES IS JUST SOMEWHAT INSANE
IN AND OF ITSELF.
MORE LIKE A PEACH PUREE ON A FRIED PEANUT-BUTTER SANDWICH.
THE COLA'S NOT GETTING HOT ENOUGH ON THE FLAT TOP,
SO I DECIDE TO FIND ANOTHER METHOD.
I LOOK AROUND THE KITCHEN, AND I SEE THIS BLENDER,
AND I KNOW IT'S A HIGH-HORSEPOWER BLENDER.
I DECIDE TO THROW ALL THE INGREDIENTS INTO THE BLENDER
AND HOPE THAT BY RUNNING IT THE WHOLE TIME,
I'LL GENERATE ENOUGH HEAT TO START REDUCING THAT LIQUID.
THIS IS HEATING UP BETTER THAN THE DAMN STOVE TOP.
Gertler: ALL RIGHT, KASH, HOW DO YOU FEEL ABOUT THAT TWIST?
OH, YEAH [BLEEP] I DON'T KNOW.
WOW, THAT CORNBREAD LOOKS GOOD.
WHAT DO YOU THINK YOU'RE GONNA DO WITH THOSE PEACHES?
UM...
MAN, THAT'S A HELL OF A CHOICE. I'M NOT SURE YET.
[ LAUGHS ] YOU DON'T HAVE A PLAN YET, DO YOU?
I HAVE SOMETHING IN MY HEAD.
AS I'M DICING AND PREPPING MY PEACHES,
I'M THINKING ABOUT WHAT I'M GONNA DO WITH THEM.
I DON'T WANT TO DO A DESSERT.
COCONUT MILK, A LITTLE CREAM.
I UTILIZE MY PEACHES,
AND I DO A SIMPLE SOY-GLAZED PEACH WITH THE COLA.
THAT'S WHERE I GET MY SUGAR CONTENT FROM,
AND THEN I NEED A LITTLE SALT CONTENT,
SO I USE A LITTLE SOY SAUCE.
GONNA BE A PLAY ON PEACHES AND CREAM. I'M MAKING IT.
I'M GONNA FAKE IT TILL I MAKE IT, AS THEY SAY.
LET'S GO, BABY.
WHAT'S GOING ON, ADAM?
HOW YOU DOING, BROTHER?
YOU'VE GOT LESS THAN 8 MINUTES LEFT.
HOW ARE YOU FEELING?
BETTER THAN I WAS ABOUT 5 MINUTES AGO.
YEAH.
UM, ISH.
WE'LL JUST SAY ISH, IT'S COMING TOGETHER.
Whitmer: CHIMICHANGAS ARE A LATE-NIGHT BAR-WORLD FAVORITE.
WHEN I'M THROWING THESE CHIMICHANGAS INTO THE FRYER,
THEY'RE OPENING UP.
THEY'RE GETTING WAY TOO MUCH GREASE ON THE INSIDE OF THEM,
SO I DECIDE TO SCRAP THE CHIMICHANGA IDEA ALTOGETHER
AND PLATE THEM AS BURRITOS INSTEAD.
2 MINUTES TILL SERVICE, GUYS! 2 MINUTES!
2 MINUTES. GO BIG OR GO HOME, BOYS. THAT'S IT.
WATCH YOUR BACK.
10...9...8...7...6...
5...4...3...2...1.
WHOA, WHOA, WHOA! STOP THE CLOCK!
STOP THE CLOCK!
ALL RIGHT, TRUCK ARE OPEN!
GO! GO!
OUR HUNGRY CROWD WILL NOW HAVE A CHANCE
TO TASTE EACH CHEF'S DISH AND VOTE BY SECRET BALLOT
TO DECIDE WHICH IS THEIR FAVORITE LATE-NIGHT SNACK.
OH, MY GOD!
HOW Y'ALL DOING?
FEELING PRETTY SOLID ABOUT WHAT I'VE GIVEN THEM.
I KNOW CLASSIC AMERICAN BAR FOOD,
AND I KNOW WHAT PEOPLE LIKE IN THAT SITUATION.
MEAT'S COOKED PERFECTLY, AND IT BLENDS WELL
WITH ALL THE DIFFERENT-NOTE FLAVORS INSIDE IT.
Man: YOU CAN'T GO INTO ANY BAR IN ATLANTA RIGHT NOW
AND NOT HAVE TATER TOTS.
OH, MY GOD!
DON'T SKIMP ON THE CHEESE!
Man: OH, DO IT!
Whitmer: CHIMICHANGA. BURRITO.
IF IT'S TASTY, AT THE END OF THE DAY, WHO CARES.
DELICIOUS.
HOPEFULLY, NOBODY'S ON A DIET.
I AM!
WRONG TRUCK!
[ LAUGHTER ]
[ CHEERING ]
I COULD EAT THIS EVERY NIGHT FOR THE REST OF MY LIFE AND BE OKAY.
Woman: DO YOU REALLY?
EVERYTHING THAT I WANT IN A LATE-NIGHT MEAL, RIGHT HERE.
THIS RIGHT HERE WITH THE CORNBREAD HIT THE SPOT. FILLS ME UP.
PEACH DESSERT LATE AT NIGHT -- IT'S AMAZING.
Woman: MAYBE DIDN'T REALLY GET THE COLA THROUGH IT,
BUT IT'S STEAMING, DELICIOUS.
Kash: SO, THE FEEDBACK I GET FROM THE GUESTS --
YOU KNOW, THEY'RE COMING BACK FOR SECONDS --
I KNOW THAT THEY'RE ENJOYING THE PRODUCT,
AND I HOPE THAT THE JUDGES ENJOY IT, AS WELL.
Wakefield: ALL RIGHT, LET'S DO THIS.
WHEN I SEE THE AUDIENCE COMING, I GET A LITTLE BIT NERVOUS,
BUT I DEFINITELY WANT TO MAKE SURE
THAT EVERYBODY GOES HOME HAPPY,
AND I WANT TO IMPRESS THE JUDGES.
THERE YOU GO, BROTHER. ENJOY, MAN.
I DO LOVE THE SHRIMP. THAT WAS, LIKE...
IT'S REALLY GOOD I WANTED TO DRINK THE JUICE.
[ LAUGHS ] I'M GONNA HAVE A SHRIMP-GASM.
IT WAS SO GOOD. IT'S REALLY GOOD.
I LIKE THAT KIND OF, LIKE, CREOLE INGREDIENTS IN THE SAUSAGE.
IT'S GONNA SOAK UP THE ALCOHOL.
COMING UP ON "LAST CALL FOOD BRAWL"...
SOME OF YOU ARE AWARD-WINNING CHEFS,
BUT NONE OF THOSE PRIZES COMPARE
TO THE GLORY THAT IS THE GOLDEN FRY BASKET.
WHAT?
Gertler: THE PEOPLE OF ATLANTA HAVE TASTED THE FOOD
FROM ALL THE COOKS AND VOTED FOR THEIR FAVORITE
IN OUR BAR-FOOD CHALLENGE.
NOW IT'S TIME FOR OUR EXPERT JUDGES TO TASTE THE DISHES
AND DECLARE WHO WILL BE ATLANTA'S BEST LATE-NIGHT CHEF.
ADAM, GOOD TO SEE YOU, BRO.
I BROUGHT SOME FRIENDS.
OUR JUDGES FOR TONIGHT'S COMPETITION ARE FOOD BLOGGER
AND CREATOR OF THE VIDEO SERIES "ATL BITE LIFE," NICK LOVE,
AND JARED LEE PYLES, HEAD CHEF OF HD1,
WHO HAS BEEN FEATURED IN ATLANTA AND EATER MAGAZINES.
BOTH KNOW THEIR FOOD
AND LOVE THE LATE-NIGHT ATLANTA FOOD SCENE.
I HOPE Y'ALL ARE HUNGRY.
ABSOLUTELY.
TELL US ABOUT WHAT YOU DID.
Wakefield: WE'VE GOT SOME WILD GEORGIA SHRIMP
THAT WE LIGHTLY BATTERED WITH SOME SEASONED FLOUR
WITH THE ROASTED TOMATO GRAVY, SOME FRESH OKRA,
AND THEN SOME GEORGIA PEACHES WITH SOME BROWN SUGAR.
FINISHED THEM OFF WITH A QUICK BRAISE IN SOME COCA-COLA.
THROW A QUICK LITTLE CRUST ON TOP.
Love: THAT'S BACON.
YEAH, I HAD SOME BACON RENDERED OUT,
'CAUSE I KNEW AT SOME POINT
I WAS GONNA USE SOME BACON, YOU KNOW?
THERE'S ALWAYS ROOM FOR BACON.
Gertler: SO, YOU GAVE US A FAST-ACTION COBBLER?
COBBLER ON THE FLY, MAN. THAT'S ALL IT IS.
ALL RIGHT, ENOUGH TALK AND MORE EAT.
CHEERS, BOYS.
I'M A LITTLE BIT NERVOUS ABOUT WHAT THEY'RE GONNA THINK ABOUT
THE FOOD THAT I'M PUTTING UP,
BUT AT THIS POINT, EVEN THOUGH I'M NOT SATISFIED,
THERE'S NOTHING I CAN DO ABOUT IT NOW,
SO I'M JUST GONNA HAVE TO ROLL WITH THE PUNCHES.
WOW. SMELLS GREAT.
THE CHALLENGE WAS TO CREATE
AN OVER-THE-TOP BAR-FOOD-INSPIRED DISH.
JUST BASED ON THE VISUAL, WHAT DO YOU THINK OF THAT?
I THINK WE GOT THAT COVERED.
YEAH, TOTALLY OVER THE TOP.
I WOULD MAKE A LOT OF FRIENDS AT THE BAR WITH THIS DISH.
WHAT KIND OF BAR FOODS DO YOU THINK THAT'S INSPIRED BY?
ANYTHING. JUST THAT GREASY KIND OF LIKE FRIED, LIKE, CRUNCHY.
THE OOZINESS OF THE SAUCE UNDERNEATH
DEFINITELY TAKES YOU BACK TO THE BAR.
ABSOLUTELY. WELL, I'M READY TO GET IN.
ALL RIGHT.
SHALL WE?
GOT GOOD TEXTURE.
IT WASN'T OVERCOOKED.
PRETTY GOOD. IT COULD USE A LITTLE SALT.
IT LOOKED LIKE IT WAS GONNA BE SOME KIND OF CREOLE SPICY DISH.
BUT IT WASN'T. I LIKE THE TASTE OF IT.
JUST THE COMBINATION OF IT ALL -- I DON'T KNOW
IF I WOULD DO THAT AT 3:00 OR 4:00 IN THE MORNING.
AND WHAT DID YOU THINK ABOUT THE SIDE DISH?
I'M NOT A BIG BACON GUY, BUT I LIKED IT.
I CAN TASTE THE COLA INFUSION OF IT, WHICH I'M NOT MAD AT AT ALL.
SO, ACTUALLY,
IT SOUNDS LIKE YOU DID BETTER WITH THE 2:00 A.M. TWIST.
SHALL WE MOVE ON TO THE NEXT TRUCK?
WE SHOULD.
YO, YO!
WHAT DID YOU DO?
WELL, I WAS INSPIRED BY THE SAUSAGE OVER THERE.
SEASONED IT UP REAL WELL. I USED CORNBREAD AS MY BASE.
I GRILLED MY CORNBREAD WITH BUTTER,
AND THEN SOUR CREAM BETWEEN THE LAYERS.
WELL, WHAT DID YOU DO WITH THE PEACHES HERE?
WE HAVE PEACHES AND CREAM WITH A SOY GLAZE --
COLA AND COCONUT MILK.
IS THIS A SWEET? A SAVORY? A DESSERT?
IT'S NOT REALLY A DESSERT.
IT'S A LITTLE BIT MORE ON THE SWEETER SIDE,
BUT YOU DO GET THE HIT OF SOY.
WHAT ARE THE CHIVES FOR?
I USED THAT AS MY GARNISH.
AFTER YOU, GUYS.
YES, SIR.
I'M HOPING THAT THE JUDGES CAN APPRECIATE
THE DIRECTION I WENT IN THIS ROUND,
TRYING TO KEEP IN THE THEME OF MAKING IT EPIC AND BIG.
THE MAIN THING I'M WORRIED ABOUT IS THEM GETTING ALL THE FLAVORS.
SO, IF YOU'RE ONLY GONNA HAVE ONE MEAL THIS WEEK,
MAYBE IT'S THIS ONE.
THIS IS DEFINITELY NOT FOR THE CALORIE COUNTERS.
I DON'T EVEN KNOW WHERE TO START HERE.
BAR FOOD?
Pyles: YES, ABSOLUTELY. THE SAUSAGE.
MY FIRST BITE INTO IT, I WAS LIKE, "UH, I DON'T KNOW."
BUT ONCE I GOT TO ABOUT THE 18th LAYER,
IF WE'RE GOING FOR A 2:00, 3:00 A.M. MEAL, IT'S PRETTY GOOD.
OKAY.
THIS IS A LOT GOING ON.
AND WHAT DID YOU THINK ABOUT THE SIDE DISH?
THE PEACHES AND CREAM?
THAT'S LIKE COBBLER WITHOUT THE COBBLER, YOU KNOW?
IT'S LIKE, "WHERE'S THE BREAD?"
HOPE YOU'RE STILL HUNGRY. WE GOT ONE MORE PLATE TO TASTE.
LET'S DO IT.
HELLO, SHAUN.
WHAT HAVE YOU GOT HERE?
GOT A PLATE FULL OF CHIMICHANGAS TOPPED WITH BRUNSWICK STEW.
THEY'RE STUFFED WITH TATER TOTS, CHEESE,
FLANK STEAK THAT WAS GRILLED, A LITTLE BACON,
SOME MORE TATER TOTS, AND AN ARRAY OF SAUSAGES.
DID YOU GET TO CHIMICHANGA IT?
UH, CHIMICHANGA WOULD TECHNICALLY BE DEEP FRIED,
SO IT DIDN'T MAKE IT INTO THE FRYER,
SO WE HAVE MORE OF A BURRITO PLATE,
AND THAT WAS MY BAD FOR NOT WRITING IT ON THERE.
AND THIS IS A PEANUT BUTTER AND JELLY
WITH A COLA-PEACH REDUCTION OVER THE TOP OF IT.
CAN ONE OF Y'ALL GET THAT ON THE BOTTOM, POSSIBLY?
Y'ALL ENJOY, CHEFS.
DIG IT.
ALL RIGHT, WE GOT TOTS.
MY DISH LOOKS SUPER CHEESY FROM OVER HERE,
SO THAT SEEMS TO BE A GOOD THING.
I HOPE THAT'S GONNA BE A GREAT DISH.
FOUR BURRITOS. Y'ALL GET TO SPLIT ONE.
[ LAUGHS ]
BURRITO PLATE BAR FOOD?
YES.
SEEMS TO BE JUST STREWN WITH SAUSAGE, MEAT, AND TATER TOTS.
TATER TOTS. YES, SIR.
THIS IS MY CHEESE.
OH, LOOK AT THAT ONE.
YEAH, YOU GOT THE PRIME CUT RIGHT THERE.
I LIKE IT. IT'S LIKE A MEAT PIE.
MM-HMM. CHEESY GOODNESS.
NOW, YOU'RE TRYING TO SOAK UP SOME LIBATIONS
FROM YOUR CLUB NIGHT.
THIS IS GREAT.
WHAT WOULD YOU DING IF YOU HAD A DING THERE?
WELL, IT'S NOT A CHIMICHANGA.
THE CHIMICHANGA, IT'S THIS NICE BURRITO
THAT'S BEEN DEEP FRIED, AND IT BECOMES EVEN NICER.
THE PROMISE OF A CHIMICHANGA -- A LITTLE BIT OF A LETDOWN.
DEFINITELY A LITTLE BIT OF A LETDOWN ON THAT.
SO, THIS WAS THE 2:00 A.M. TWIST.
PEANUT BUTTER, PEANUT BUTTER.
IT NEEDS SOMETHING TO BREAK IT UP.
ABSOLUTELY.
YOU NEED THE ACID. IT NEEDS THE JELLY.
MAYBE I GOT A BETTER BITE THAN YOU GUYS.
THE PEACH AND THE COLA KIND OF CAME THROUGH FOR ME.
WELL, IT SOUNDS LIKE WE HAVE A LITTLE BIT TO TALK ABOUT.
LET'S GO DELIBERATE.
ABSOLUTELY.
LOSING THIS COMPETITION, THAT'S NOT EVEN SOMETHING
THAT WE CAN LOOK AT AS AN OPTION.
I HAVE TO WIN NOT ONLY FOR THE WHO'S GOT SOUL STAFF,
BUT FOR KIDS I COACH AND MY FAMILY, AS WELL.
Whitmer: SOME OF THE EQUIPMENT TOOK A LITTLE GETTING USED TO --
A LEARNING CURVE.
BUT OTHER THAN THAT, I FEEL LIKE THE CHALLENGE WENT ALL RIGHT.
Wakefield: WINNING THIS COMPETITION WOULD DEFINITELY PROVE TO ERIN,
MY FIANCéE, THAT SHE'S NOT MARRYING A KIND OF
A SECOND-PLACE RUNNER-UP, BUT I WANT HER TO KNOW
THAT SHE'S GOT A TOP-NOTCH KIND OF CATCH.
SOME OF YOU ARE AWARD-WINNING CHEFS.
SOME OF YOU ARE FATHERS OF CHILDREN.
BUT NONE OF THOSE PRIZES COMPARE
TO THE GLORY THAT IS THE GOLDEN FRY BASKET.
[ CHEERING ]
ALL RIGHT!
I HAVE CONFERRED WITH THE JUDGES.
ALL THREE VOTES HAVE BEEN COUNTED,
AND WE HAVE A UNANIMOUS DECISION.
THE GOLDEN FRY BASKET IS AWARDED TO...
...SHAUN WHITMER!
[ CHEERS AND APPLAUSE ]
CONGRATULATIONS.
CONGRATULATIONS.
CONGRATULATIONS, EVERYBODY.
I WAS VERY BLESSED TO BE IN THIS COMPETITION WITH THESE BOYS.
THEY'RE GOOD DUDES.
Kash: IF YOU PUT YOUR ALL INTO IT AND DO YOUR BEST,
YOU MAY NOT ALWAYS WIN, BUT I STILL FEEL GOOD
BECAUSE I KNOW I PUT MY BEST FOOT FORWARD.
Whitmer: I TRY TO REMAIN A LITTLE HUMBLE ABOUT WHAT I'M DOING,
AND IT'S JUST A NICE CHANCE TO BE ABLE TO LET IT GO
AND SAY THAT I WON AND SCREAM AND YELL.
GEORGIA'S ON MY MIND!
WE'VE CROWNED THE NEW KING OF LATE-NIGHT FOOD FOR ATLANTA!
WE'RE OUT OF HERE! WE'LL SEE YOU NEXT TIME!