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(MUSIC). THIS IS ALL MIXED UP, ALL STAR
EDITION. LAST WEEK IN THE APPETIZER
ROUND, THE PEPPER PUNCH PREVAILED, AND CAMERON'S OUT IN
FRONT. TRAILING RIGHT BEHIND HIM IS
EMMAN, AND SETH NOT TOO FAR BEHIND HIM.
ANYTHING CAN GO ON IN THE ALL MIXED UP KITCHEN.
TODAY, IT'S ALL ABOUT THE ENTREE, AND SOMEBODY IS GONNA
MOVE CLOSER TO THE $2000 PRIZE. LET'S GET IT ON!
(MUSIC). IT'S TIME FOR ROUND 2 OF OUR ALL
MIXED UP ALL STAR CHALLENGE. THE PREVIOUS ALL MIXED UP CHAMPS
ARE GOING TO BATTLE IT OUT OVER THE COURSE OF THREE EPISODES AS
THEY HAVE TO PREPARE THREE DIVERSE DISHES: AN APPETIZER, AN
ENTREE, AND A DESSERT. CAMERON, EMMAN, AND SETH WILL BE
PRESENTED WITH THREE UNIQUE INGREDIENTS SELECTED BY OUR
JUDGES. UNEXPECTED CHALLENGES WILL BE
THROWN AT THE CONTESTANTS DURING EACH ROUND AND IT'S UP TO THEM
TO MAKE THE RIGHT DECISIONS IN THEIR QUESTS TO CREATING THE
ULTIMATE DISHES. AND AT THE END, ONLY ONE WILL
EMERGE UNDEFEATED. (MUSIC).
ADJUSTING TO EXTRAORDINARY SITUATIONS, OUR ALL STARS HELD
THEIR GROUND LAST WEEK DURING THE APPETIZER ROUND.
CAMERON BEVAN SURE DID, AS HE IS LEADING THE PACK WITH 91 STARS.
TRAILING NOT TOO FAR BEHIND, ARE EMMAN EUGENIO WITH 76 STARS AND
SETH ANDERSON COMING IN AT 55 STARS.
OF COURSE, IT'S TOO SOON TO TELL, AND NOTHING IS LOST FOR
EMMAN AND SETH TO MAKE UP SOME GROUND AS ALL MIXED UP ALL STARS
ENTERS THE ENTREE ROUND. (MUSIC).
ALL RIGHT, GENTLEMEN, BEFORE WE GET STARTED, LET'S GO OVER THE
RULES OF ENGAGEMENT. YOU'RE GOING TO BE PROVIDING US
WITH THREE UNIQUE DISHES MADE FROM THREE UNIQUE INGREDIENTS
PROVIDED BY OUR JUDGES. YOU'RE GONNA BE JUDGED ON A 5
STAR SCALE SYSTEM ON TASTE AND PRESENTATION.
YOUR THREE UNIQUE INGREDIENTS ARE MARIANI DRIED CHERRIES,
ZAYCON APPLEWOOD SMOKED HAM, AND DOMINO C&H LIGHT CANE
ALL-NATURAL SUGAR STEVIA BLEND. ARE YOU READY FOR THE CHALLENGE?
YES, SIR. YES, CHEF.
WHEN I OPENED THE SCALLOP CONTAINER...UGH!
IT SMELLED SO FISHY. (MUSIC).
(COMMERICAL BREAK). (MUSIC).
THE TITLE FOR ALL MIXED UP ALL STAR CHAMP IS UP FOR GRABS AND
OUR THREE CONTESTANTS ARE FIGHTING HARD TO CLAIM BRAGGING
RIGHTS. (MUSIC).
RIGHT NOW, WE'RE IN THE ENTREE ROUND.
WELL, TODAY, WE'VE GOT AN INCREDIBLE INGREDIENT FOR YOU.
THE ZAYCON APPLEWOOD SMOKED HAM, WHICH I HAPPEN TO THINK IS
ABSOLUTELY DELICIOUS. AS THIS IS ALL MIXED UP, I'M
GONNA GIVE YOU ONE MORE INGREDIENT THAT YOU'RE GONNA
HAVE TO INCORPORATE INTO YOUR DISH.
AND THAT INGREDIENT IS...VEAL BRAINS.
(MUSIC). YOUR TIME STARTS NOW.
(SLAM) GOOD LUCK. (MUSIC).
WHEN HE OPENED THE CONTAINER, THE THREE OF US WERE LIKE
SHOCKED. BRAINS.
FREAKING VEAL BRAINS. I KNOW HOW TO WORK WITH THIS
STUFF. COOKED IT MANY TIMES.
(MUSIC). I AM MAKING THE SEARED DIVERS
SCALLOPS WITH THE HAM, WHEN I OPEN THE SCALLOP
CONTAINER...UGH...IT SMELLED SO FISHY.
AS A PROFESSIONAL CHEF, I DON'T WANT TO SERVE THAT TO MY
CUSTOMERS. UM, THE SCALLOP IS, UM...NOT
GOOD CHEF. NOT UP TO YOUR STANDARDS?
YEAH. I DON'T WANT TO SERVE IT TO THE
JUDGES. I THINK THAT EATING THE BRAINS
AND EATING THE MEMORIES FROM ANOTHER ANIMAL IS KIND OF
DISGUSTING. NOW, LET ME ASK YOU SOMETHING
ABOUT THIS NOW. EMMAN'S SCALLOPS DIDN'T MAKE THE
CUT. YOURS ARE OKAY?
UH, YEAH. NOW, EVIDENTLY, EMMAN IS HAVING
AN ISSUE WITH HIS SCALLOPS. HE'S SAYING THAT THEY'RE FROM
THE SAME BATCH, I DON'T THINK THEY'RE FROM THE SAME BATCH.
I SMELLED HIS, AND (LAUGHS) THEY WERE A BIT FISHY.
MINE...I'M HAPPY. HE WAS NOT HAPPY WITH THE
QUALITY OF HIS. YEAH, MINE SEEM...YEAH.
THEY'RE FINE. YOURS ARE OKAY?
YEAH. (WATER RUNNING) SO, VEAL BRAINS?
YES! (LAUGHS) HOW YOU FEEL ABOUT
THAT? HAVE YOU EVER COOKED ANYTHING
LIKE THAT? YES.
HOW DO YOU FEEL ABOUT VEAL BRAINS?
UH, I DON'T KNOW YET. (LAUGHS).
YOU'RE GONNA LOVE IT. I'M STILL ADJUSTING.
TRUST ME ON THIS, YOU ARE GOING TO LOVE IT.
WOW. UM, THE VEAL BRAIN, I HOPE IT'S
AN UNDERTONE IN IT. I HOPE THAT IT DOESN'T OVERPOWER
THE HAM BECAUSE THE HAM IS DEFINITELY THE HIGHLIGHT OF THE
DISH. SO HOW DO YOU FEEL ABOUT THE
VEAL BRAINS? I WASN'T EXPECTING IT, BUT I'M
GLAD TO SEE THAT IT'S ANOTHER MEAT AND SOMETHING THAT I CAN
INCORPORATE. TRY TO MAKE IT AS GOOD AS
POSSIBLE, SO THAT I CAN'T TASTE THE VEAL.
OH, OF COURSE. BUT I WANT TO TASTE THE HAM.
(MUSIC). HOW'S IT GOING OVER HERE?
WELL, I'VE GOT A LITTLE CHALLENGE HERE, BECAUSE MY
SCALLOP IS ROTTEN.' OH... SO I'M IMPROVISING THE HAM AS
LIKE A SCALLOP. I HAD TO MAKE THE SMALL
INTERPRETATION OF SCALLOPS USING THE ZAYCON HAM.
ON MY PLATE. THAT'S AWESOME!
THAT'S A GREAT IDEA! I THINK I GOT SOMETHING LINED
UP. I'M GONNA MAKE SOME, YA KNOW, A
NICE CITRUSY AVOCADO MOUSSE WITH A CITRUS SALAD, A LITTLE TINGE
OF THE VANILLA. YOU GOT THE CITRUS HAPPENING,
YOU GOT SOME AVOCADO HAPPENING...
YES, SIR. YOU'VE GOT SOME SOUTH FLORIDA
RIGHT HERE. I LIKE THAT.
YEAH. AS I'M DROPPING THE CROQUETTES,
THEY JUST STARTED TO GET WAY TOO BROWN ON THE OUTSIDE.
AFTER THIS DISH, I DON'T HAVE BRAGGING RIGHTS OVER ANYTHING.
(MUSIC). BASICALLY, I'M MAKING A
BREAKFAST MEAL WITH A POLENTA AT THE BOTTOM, AND IT'S SEASONED
WITH TRUFFLE SALT, AND THERE'S ALSO A LITTLE BIT OF FENNEL
CRYSTALS ON THE HAM. I THINK MY BRAIN'S MESSING WITH
ME. (LAUGHTER).
I'M FREAKING OUT. (LAUGHS).
(EATING NOISES). WELL, I CAN SAY I REALLY LIKE
THE FACT THAT-- I ENJOY IT. --HE MADE THE HAM AS A SCALLOP.
I THINK IT WAS VERY SMART FOR HIM TO INCORPORATE IT INTO A
POLENTA WHICH IS SO CREAMY. I AGREE.
RIGHT HERE, WHAT I HAVE FOR YOU IS APPLEWOOD SMOKED HAM WRAPPED
DIVERS SCALLOPS WITH A CITRUS SALAD AND AVOCADO MOUSSE.
AND IN THIS DISH, DEFINITELY CAN SEE THE BRAINS.
(EATING NOISES). YEAH, THANK YOU.
IT'S COOKED VERY NICELY. YES, AND THE SCALLOP IS...
THE SCALLOP IS NOT OVERCOOKED. IT'S PERFECT.
YEAH, IT IS. YES, PERFECT.
FOR YOU, I HAVE HAM CROQUETTES WITH SOME ARTISAN MUSTARD AND
SOME CORNICHONS. I'M NOT SURE WHAT PURPOSE THE
ASPARAGUS AND PINEAPPLE PLAYED ON THERE.
(BOOM). (EATING NOISES).
I'M GLAD THE VEAL BRAINS IS CREAMY.
(LAUGHS). YOU CAN FEEL THE EXCITEMENT IN
THE AIR. SO STAY WITH US.
WE'LL BE RIGHT BACK. (MUSIC).
(COMMERICAL BREAK). (MUSIC).
WELCOME BACK TO ALL MIXED UP ALL STAR EDITION.
(WHOOSH). ALL RIGHT, WE'RE GONNA MOVE
RIGHT NOW INTO ROUND TWO OF THE ENTREES AND OUR SECRET
INGREDIENT, AS YOU SEE RIGHT HERE, IS THE MARIANI DRIED SWEET
AND TART CHERRIES. NOW, GENTLEMEN...
AH HA... (SIGH).
(LAUGHTER). IN FRONT OF ME, I HAVE THE FUN
PART. I'M GONNA GIVE YOU GUYS THE
OPPORTUNITY TO EARN 15 STARS A PIECE, OR NOT.
YOU DON'T HAVE TO EARN THE 15 STARS.
IT'S GONNA BE COMPLETELY UP TO YOU.
I'M GONNA TELL YOU THIS RIGHT NOW, THOUGH.
I'M ONLY GONNA PUT 15 MINUTES ON THE CLOCK FOR YOUR ENTREE.
(BOOM). SO IF YOU WANT THE 15 EXTRA
STARS, YOU'RE GONNA HAVE TO DO IT, WHILE...WEARING THESE.
GOOGLY EYES. (BOING).
15 MINUTES ARE ON THE CLOCK, AND YOUR TIME STARTS NOW!
(MUSIC). WE'VE GOTTA USE THIS ENABLE TO
HAVE 15 STARS. (MUSIC).
(LAUGHTER). OKAY, NO BIG DEAL.
HERE'S THE CATCH. I'VE GOT 15 MINUTES TO DO IT!
NO BUENO! THAT'S COOL.
YEAH. OOH, THIS IS LOOKING GOOD!
WELL, I HAVE YOUR CHERRIES HERE, AND PEACHES, APRICOTS...
UH HUH, CINNAMON STICKS... ...PLUMS IN THERE.
CINNAMON STICKS. OH NICE!
IT'S REDUCING. THAT LOOKS GOOD.
HOPEFULLY IT'S GONNA REDUCE. WHEN YOUR VIEW IS OBSTRUCTED
WITH SOMETHING SO INTRUSIVE, IT'S A CHALLENGE.
CAN YOU SEE ANYTHING THERE, CAM? HARDLY.
(LAUGHTER) LIKE I SAID, I'M JUST TRYING TO PULL SOMETHING OUT AT
THIS POINT. (MUSIC).
I'M SEEING THAT RALPH IS TRYING TO REALLY GIVE SETH A FAIR
SHAKE. SETH!
YES, CHEF. WOULD YOU LIKE THE OPPORTUNITY
TO WIN 5 STARS? YES, SIR.
NAME ME FOUR KINDS OF POTATO. UH, YOUKON GOLD, FINGERLING,
IDA...UGH...RED BLISS, AND UM... 3...2...TIME IS RUNNING OUT!
ONE SECOND LEFT! UHHHH...
I HAVE ABOUT TEN THINGS GOING ON AT ONCE AND RALPH DECIDES THAT
IT'S A GOOD TIME FOR A TRIVIA HOUR.
BUT I MEAN, I'M THINKING ABOUT EVERYTHING THAT'S GOING ON MY
PLATE, SO THE FOOD QUESTIONS...I WAS KIND OF SIDEWAYS ON.
UHHHH-AHHHHH! (MUSIC).
WHAT? YOU CAN'T NAME FOUR TYPES OF
POTATOES? IF YOU CAN'T NAME FOUR TYPES OF
APPLES, BRO, STICK TO DRIVING TRUCKS THROUGH THE MUD, MAN.
WHATCHA GOT HERE? LAMB BURGER, TRUFFLE FRIES...
OOH! CHERRY JALOPENO COMPOST, WITH
SMOKED GOUDA BECAUSE I KNOW YOU'RE ALL ABOUT YOUR CHEESES.
OOH... I'M JUST THROWING A BUNCH OF
VEGGIES AND CHERRIES AND STUFF LIKE THAT IN THE PAN.
DEGLAZE, WHITE WINE, FINISH BUTTER, YOU KNOW, A LITTLE RED
CHILI FLAKES. GOOD!
OKAY, SO NOW, I HAVE A DISH. MY ORIGINAL CONCEPT FOR THE DISH
WAS GONNA BE ALMOST LIKE A MELT, BUT YOU KNOW, JUST TO KEEP IT
SIMPLE, JUST CALL IT A BURGER. (MUSIC).
(WHOOSH). I HAVE MADE A LAMB BURGER, WITH
A MICRO GREEN GARNISH. WHY, MIKE, IS YOU NOT GONNA
TASTE IT? I DON'T LIKE IT.
(LAUGHS). YOU GOTTA HAVE...
I DID... YOU GOTTA GIVE US YOUR OPINION.
(LAUGHS). IT TASTES LIKE LAMB.
RIGHT. THAT HE WAS SUPPOSED TO BRING.
HE WAS A WINNER FROM ONE THE PREVIOUS SEASONS, AND HE BRINGS
US THIS. (WHOOSH).
WHAT I HAVE FOR YOU, JUDGES, RIGHT NOW IS SEARED TUNA LOIN.
ALSO, THERE IS A SOUR CHERRY RAGU.
I'M NOT CRAZY ABOUT THE SAUCE. I LIKE THE TOMATOES BECAUSE IT
HAS A NICE ACID BALANCE, PAIRS UP VERY NICELY WITH THE
SWEETNESS TO TARTNESS OF THE CHERRIES.
(WHOOSH). I MADE TODAY A PORK MEDALLION,
WITH POACHED MARIANI FRUITS. THE APRIOCOTS ARE FANTASTIC, AND
THE CHERRIES ARE VERY GOOD. I LOVE THE FRUIT.
I'M PROBABLY GOING TO BUY SOME OF THIS FRUIT.
(WHOOSH). RIGHT NOW, WE'RE MOVING ON TO
THE THIRD AND FINAL DISH OF THE ENTREE ROUND.
WE'RE GOING TO BE USING DOMINO AND C&H LIGHT ALL-NATURAL SUGAR
AND STEVIA BLEND. AS YOU KNOW, I USUALLY GIVE YOU
THIRTY MINUTES ON THE CLOCK TO COMPLETE YOUR MEAL, HOWEVER, IN
THE ACT OF FUN RIGHT NOW, I'M GONNA ALLOW YOU TO TELL ME HOW
LONG IT'S GOING TO TAKE YOU TO COOK YOUR DISH, IN UNDER THIRTY
MINUTES. AND IF YOU DO ACHIEVE THAT,
EVERY MINUTE THAT YOU SURVIVE UNDER THIRTY, YOU'LL BE ABLE TO
TAKE A STAR AWAY FROM YOUR TWO COMPETITORS.
(BOOM, BOOM). EMMAN, I GO TO YOU FIRST.
LET'S MAKE A MEAL. TWENTY MINUTES.
TWENTY MINUTES AND ONE SECOND, EMMAN.
CCHHKK, NADA. HEARD.
HOW 'BOUT YOU, BIG BOY? FOURTEEN.
FOURTEEN MINUTES? I FIGURED, EH, WE'LL DO IT IN
FOURTEEN MINUTES. NOT FIFTEEN.
FOURTEEN. CAMERON?
I SAY LET'S DO FOURTEEN MINUTES AS WELL.
(BOOM, BOOM). GENTLEMEN, TWENTY MINUTES,
FOURTEEN MINUTES, AND FOURTEEN MINUTES ON THE CLOCK.
AND YOUR TIME STARTS NOW! (MUSIC).
I ONLY HAVE TWENTY MINUTES TO COOK MY DISH AND MY DISH HAS A
LOT OF COMPONENTS TO IT. (MUSIC).
THE FIRST THING THAT I START DOING, GETTING THE KANSAS CITY
BARBEQUE SAUCE READY. THIS IS A MUST.
HEY, GUYS! HOW ARE YOU?
SO, HOW WE DOING, CAMERON? I'M MAKING A PARSNIP DISH, ALONG
WITH A HAM STEAK, COVERED IN MY SPECIAL KANSAS CITY BARBEQUE
SAUCE. MY DISH ENCOMPASSES MULTIPLE
REGIONS OF THE SOUTH. (DISHES CLANGING).
WHAT YOU PREPARING FOR US? I ONLY HAVE ONE MORE COMPONENT
TO MAKE AND I'M DONE. YOU MIGHT WANT TO GO SIT DOWN
NOW. FRESH HERBS, BEAN SPROUTS,
PICKLED RADISH AND DIKONS ON THE SIDE.
IT'S BASICALLY YOUR EATING LIKE A COLD NOODLE SALAD BOWL, BUT
IT'S AN ENTREE BECAUSE IT'S LIKE A MAIN DISH.
WELL, I'M MAKING AN ASIAN DISH AGAIN.
I'M USING YOUR SUGAR... UH HUH.
...FOR THE SWEETNESS OF LIKE AN ASIAN-INSPIRED DISH.
SOMEBODY SABOTAGED MY BLENDER. (MUSIC).
(BLENDER NOISE). IT'S NOT LIKE IT WASN'T WORKING.
THERE WAS JUST A PIECE MISSING. (BLENDER NOISE).
I LIFT IT UP, I LOSE ALL OF MY PUREE.
NO... I HAVE MAYBE A SERVICE SPOON
FULL OF PUREE LEFT, AND I HAVE TWO MINUTES TO PLATE.
ALL RIGHT, CAMERON, YOU'RE AT THE TWO MINUTE MARK NOW.
YOU GONNA MAKE IT? IF I DON'T PUT UP A PLATE IN
FOURTEEN MINUTES, I DON'T HAVE A DISH TO PRESENT TO THE JUDGES.
EMMAN, YOU GOT PLENTY OF TIME ON THE CLOCK, BUT JUST SO YOU KNOW,
IF THESE GUYS WHEN THEY GANG UP ON YOU, THEY COULD STEAL 32
STARS FROM YOU AND MAKE IT A TWO HORSE RACE.
MAYBE THEIR TALKING OUTSIDE LIKE, "HEY, LET'S GO TAKE IT
FROM EMMAN." TO BE HONEST, I'M REALLY
CONCERNED ABOUT IT. SIXTY SECOND TO GO!
I STARTED SHAKING TREMENDOUSLY. (SIGH) THAT'S A PROBLEM WHEN
YOU'RE TRYING TO PLATE. SIXTY SECONDS BETWEEN YOU AND
ALL MIXED UP HISTORY! IT'S A BEAUTIFUL PLATE, MADE IN
FOURTEEN MINUTES. LET ME SAY THAT AGAIN.
(MUSIC ABRUPTLY STOPS). FOURTEEN MINUTES.
(MUSIC). AND CAMERON COMES IN ON TIME!
LADIES AND GENTLEMEN, THE CAMPAIGN IS BACK!
CHEF SETH FOR THE WIN. ALL DAY.
HOW ABOUT YOU, YOUNG MAN? TWO MINUTE MARK.
HOW YOU FEELING? PLATING.
YOU FEELING COMFORTABLE? OH YEAH.
ALL I'M SAYING IS THAT THE SOUTH WILL RISE AGAIN.
(MUSIC). (WHOOSH).
A NICE KANSAS CITY GRILLED HAM STEAK ALONG WITH A PARSNIP MASH
AND HERICOT VERDE. ALL RIGHT.
AHH! CHEERS!
WE HAVE TO HAVE IT BEFORE WE EAT?
(EATING NOISES). WOW, THIS KANSAS CITY BARBEQUE
SAUCE IS FRICKEN' AWESOME. (LAUGHTER).
AND, YOU KNOW, I'M SO IMPRESSED BECAUSE HE USED THE DOMINO LIGHT
AND C&H LIGHT STEVIA AND I DON'T SEE ANY AFTER TASTE ON THAT.
NO, IT'S REALLY GOOD. (WHOOSH).
I MADE A SWEET TEA GLAZED RAINBOW TROUT WITH SOME HOPPIN
JOHN, AND THEN A WATERMELON AND BUTTERNUT SQUASH SALAD.
GUYS, THE TROUT, TO ME, IS VERY FISHY.
I TASTED THAT SAUCE. THE SAUCE IS OVERLY SWEET FOR
ME. IT'S A GOOD DISH, I ENJOYED IT.
OBVIOUSLY I LIKE WATERMELON AND THE SQUASH.
(WHOOSH). I'M BRINGING YOU TO ASIA AGAIN.
IT'S A SALAD RICE NOODLE BOWL, WITH A SEASONED FISH SAUCE.
I ALSO MADE A PICKLED RADISH AND DIKON THAT ACCOMPANIES MY DISH.
WELL, I LOVE THE COLORS. I THINK HE DID A NICE JOB
PRESENTING IT. ANOTHER ASIAN DINNER.
I CAN'T DO THIS. OR ENTREE.
DOMINO LIGHT C&H LIGHT ON THIS DISH WORKS SO WELL.
DO YOU KNOW WHAT I ENJOY HERE? IS THE HEAT AND THE SWEET
COMBINATION. (WHOOSH).
(MUSIC). (COMMERICAL BREAK).
(MUSIC). OUR THREE CONTESTANTS HAVE
PREPARED THREE DIFFERENT ENTREES USING DRIED TART CHERRIES,
APPLEWOOD SMOKED HAM, AND SUGAR AND STEVIA BLEND.
THE JUDGES HAVE TASTED THEIR DISHES AND ARE READY TO DELIVER
THE VERDICT. SETH, I THINK YOUR VEAL AND HAM
CROQUETTE WAS REALLY GOOD. ACROSS THE BOARD, I WAS NOT
EXCITED TO EAT VEAL BRAINS. I LIKE THE ADDED PINEAPPLE.
IT WAS A GOOD TWIST. I REALLY LIKED THE TASTE.
I WASN'T CRAZY ABOUT THE PRESENTATION.
OKAY. (MUSIC).
I THINK THE PRESENTATION WAS VERY NICE AND SIMPLE, AND I
THOUGHT IT LOOKED REALLY GOOD. OVERALL, I THINK YOU'VE TAKEN
OUR HAM, AND YOU'VE ELEVATED IT. THE HAM AND SCALLOP WAS A
PERFECT PAIRING. YEAH.
YEAH. I THOUGHT THAT THE SMOKINESS
FROM THE HAM WITH THE BUTTERINESS OF THE SCALLOP, IT
WAS JUST FANTASTIC. (SHOTS FIRING).
THE HAM WAS GOOD, BUT IT DIDN'T REALLY ELEVATE IT FOR ME.
YOU USE YOUR CREATIVITY AND YOU MADE ROLLS OF HAM IN THE SHAPE
OF A SCALLOPS, THAT WAS REALLY INTERESTING.
(SHOTS FIRING). I THOUGHT THAT THE CHERRIES WERE
PERFECT FOR THE LAMB, BECAUSE THAT'S A PERFECT PAIRING, BUT
REALLY, IT WAS INCOMPLETE. THE PLATE CAME TO US, AND I WAS
LIKE WHERE'S THE BREAD IF THIS IS A BURGER?
IT WAS A LITTLE CONFUSING TO ME. I WASN'T TOO OVERLY IMPRESSED
WITH IT. I THINK, YOU KNOW, MAKING A LAMB
BURGER IS PRETTY SIMPLE THING, I MEAN, I CAN MAKE A LAMB BURGER.
(SHOTS FIRING). I THOUGHT THE TUNA WAS COOKED
VERY NICELY. IT WAS A VERY NICE PAIRING WITH
THE TART CHERRIES. I THOUGHT THE PEAS THREW IT OFF
A LITTLE BIT. ADDING THE PEAS TO THE DISH WAS
A LITTLE LIKE, WHOA WHAT WAS THAT?
I DIDN'T ENJOY THE SAUCE. COMING FROM YOU, I EXPECT
SOMETHING DIFFERENT. (SHOTS FIRING).
IT HAD ALL THE COMPONENTS THAT I WOULD LOOK FOR IN A DISH LIKE
THAT. IT WAS VERY, LIKE I SAID, NICE
PAIRING. PORK WITH TART CHERRIES,
PERFECT. LOVED IT.
AND YOU KNOW WHAT? THIS PROBABLY SOUNDS RACIST, BUT
I'M GLAD IT WASN'T ASIAN. (LAUGHTER).
(SHOTS FIRING). I REALLY LIKED THE PRESENTATION
THAT YOU HAVE WITH THE TROUT AND THE WAY THAT YOU TRIED TO USE
DOMINO LIGHT AND C&H LIGHT REALLY WORKED ON THE SAUCE.
THE WATERMELON AND SQUASH WAS A LITTLE FLAT FOR ME.
I DON'T THINK THERE WAS A WHOLE LOT OF FLAVOR GOING ON IN THE
BUTTERNUT SQUASH. (SHOTS FIRING).
THAT BARBEQUE SAUCE WITH THE DOMINO LIGHT C&H LIGHT WAS
AMAZING. DID YOU SAY YOU MADE THAT SAUCE?
YES. THAT IS BY HAND.
IT'S NOT FROM A BOTTLE. BY HAND?
SOMETHING YOU MADE? SOMETHING YOU CREATED?
YES. YES.
MOLASSES. VINEGAR.
KETCHUP. JUST PUT IT TOGETHER.
YES. SO I WOULD ACTUALLY BE
INTERESTED IN TALKING TO YOU ABOUT BOTTLING THAT BECAUSE I
HAVE A LOT OF CUSTOMERS AND WE DO MEATS, AND SO IT MIGHT BE
SOMETHING WE CAN LOOK AT DOWN THE ROAD.
SO THAT'S HOW MUCH I LIKED IT. (SHOTS FIRING).
I LOVED THE BEEF. I LOVED THE SWEETNESS THERE.
EVERYTHING TO ME WAS BEAUTIFUL. WHAT I APPRECIATE MOST IS THE
LOVE THAT YOU PUT INTO THE REST OF IT.
PICKLING THE RADISH AND THE DIKON.
I MEAN, THAT DISH WAS DELICIOUS. (SHOTS FIRING).
(WHOOSH). RIGHT NOW, I'M GONNA REVEAL THE
STAR COUNT. AND AFTER THE STAR COUNT, WE'RE
GONNA PLAY A LITTLE GAME THAT I CALL DEALER'S CHOICE.
SETH. YES, CHEF.
YOU'RE TRAILING THE FIELD RIGHT NOW WITH 117 GOLD STARTS.
THAT SUCKS. EMMAN, YOU'RE IN SECOND PLACE
WITH 158 GOLD STARS. CAMERON, THAT PUTS YOU IN THE
LEAD WITH 170 GOLD STARS. NOW AS YOU KNOW, WE PLAYED THE
GAME AND SELL YOUR TIME TO STEAL SOME STARS, CORRECT?
SETH, AS YOU TRAIL THE FIELD, I'M GOING TO ALLOW YOU TO GO
FIRST. THE FIRST ONE TO PICK DEALER'S
CHOICE DETERMINES THE ORDER OF THE STAR STEAL.
(POTS CLANGING). UNFORTUNATELY, THAT MEANS
NOTHING. EMMAN.
(POTS CLANGING). DEALER'S CHOICE IT IS!
YOU HAVE TEN STARS TO STEAL AWAY.
STEALING TEN STARS FROM... CAM, CHEF.
CAMERON, YOU HAVE 16 STARS TO STEAL.
WHO WOULD YOU LIKE TO STEAL THEM FROM?
I GOTTA TAKE 'EM BACK, BROTHA. TAKE 'EM BACK!
SETH, WHO WOULD YOU LIKE TO STEAL YOUR 16 STARS FROM?
I GOTTA TAKE THEM FROM CAMERON. YOU'RE TAKING IT DOWN FROM
CAMERON. CAMERON, YOU NOW HAVE A GRAND
TOTAL OF 144 STARS. EMMAN, 142 STARS.
SETH, YOU REMAIN UNCHANGED AT 117.
THE KITCHEN IS STARTING TO HEAT UP, THE ACTION IS STARTING TO
BOIL, AND THESE GUYS ARE JUST ABOUT EVEN.
SEE YA NEXT TIME, ON ALL MIXED UP ALL STAR EDITION.
I KNEW I WAS DOWN, SO I START JUST TAKING PUZZLE PIECES THAT
DIDN'T LOOK LIKE MINE AND HIDING THEM.
SETH IS STILL HAVING TROUBLE. (LAUGHS) WITH FINDING THE
DIRECTION IN THE PUZZLE. (MUSIC).