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>> A WISE WOMAN ONCE SAID
THAT LOVE IS A BATTLEFIELD,
BUT MY KITCHEN IS A WAR ZONE
WHERE TWO CHEFS GO HEAD-TO-HEAD
TO FIGHT IT OUT
FOR NOTHING BUT BRAGGING RIGHTS.
[ MUSIC ]
TONIGHT IS AN ALL-OUT SLUGFEST
AS DUSTIN TRANI,
WHO'S LITERALLY RAISED
IN THE KITCHEN...
>> YEAH.
AND THAT [BLEEP] CAN CHOP.
>> GETS HIS COOKING HERITAGE
AGAINST THAT
OF A RECENT CULINARY CONVERT,
VARTAN ABGARYAN.
>> THAT WAS THE FASTEST
WE'VE EVER HAD A PLATE COME OUT.
>> FEELING LIKE
I'M GETTING THROWN
THROUGH THE GRINDER RIGHT NOW.
>> I'M CHEF ILAN HALL.
I WON SEASON TWO 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, EVERYBODY?
I'D LIKE TO INTRODUCE SOMEBODY,
THE MAN, THE MYTH
AND THE LEGEND, ILAN HALL.
>> HI, EVERYONE.
OUR FIRST CHEF HAS BEEN COOKING
SINCE BEFORE HE COULD SPEAK
OR WALK.
HE'S THE EXECUTIVE CHEF AT DOMA
IN BEVERLY HILLS,
WHICH HAS JUST OPENED
ABOUT TWO MONTHS AGO.
PUT YOUR HANDS TOGETHER
FOR DUSTIN TRANI.
[ MUSIC ]
>> IN COMPETITIONS,
I TEND TO BE
THE FIERCE COMPETITOR.
I DON'T LIKE TO LOSE.
I'M ALWAYS GOIN' FOR THE GOLD.
>> DUSTIN'S TRAINING AS A CHEF
HAS TAKEN HIM AROUND THE WORLD,
BUT HIS HEART REMAINS
WHERE HE GREW UP,
IN THE SEAPORT CITY
OF SAN PEDRO, CALIFORNIA.
I'M AT THE SAN PEDRO FISH MARKET
WITH A BUNCH OF FISHERMEN
THAT HAVE BEEN DOING THIS
FOR A LONG TIME.
HERE TO SEE DUSTIN TRANI,
SEE WHERE HE GETS
THE FRESHEST FISH.
>> THIS IS THE FRESHEST FISH.
>> HEY, WHAT'S HAPPENIN'?
>> THIS IS FROM COSTA RICA.
>> THAT'S A BIG RED SNAPPER.
>> IT'S A BEAUTIFUL SNAPPER.
>> [BLEEP].
>> I'VE BEEN COMING DOWN
THIS MARKET
SINCE I WAS A LITTLE KID.
>> THIS IS COOL.
>> I WAS THINKING OF GOING
OVER TO TRANI'S AND COOK IT UP.
>> SURE.
>> ALL RIGHT.
>> DUSTIN WAS LITERALLY BORN
INTO A RESTAURANT BUSINESS.
HIS FAMILY HAS OWNED
J. TRANI'S RISTORANTE
FOR 28 YEARS.
>> THIS IS WHERE I'VE CREATED
SOME OF THE BEST
AND THE WORST ITEMS
I'VE EVER HAD IN MY LIFE.
>> YOU STARTED WORKING HERE
WHEN YOU WERE FIVE.
>> YEAH.
YOU KNOW,
I'VE BEEN SITTIN' THERE
LIKE CHOPPING PARSLEY
OR REFILLING BUTTER
OR GRABBING MORE GARLIC
AT THE BACK.
I THINK I'VE GOTTEN THE WAY
A LOT, TOO,
BUT I WAS JUST TRYING
TO BE A PART OF IT.
>> THIS LOOKS
LIKE A WHOLE PANFUL OF THE SEA.
>> THAT'S EXACTLY WHAT IT IS.
PAN-ROASTED RED SNAPPER,
LITTLE BIT OF CLAM JUICE,
BAJA STONE CRAB.
HERE YOU GO.
[ MUSIC ]
>> SO GOOD.
[ APPLAUSE ]
OUR NEXT CHEF
WAS BORN IN ARMENIA,
CAME HERE WHEN HE WAS A CHILD.
NOW, HE'S THE EXECUTIVE CHEF
AT CLIFF'S EDGE IN SILVERLAKE.
A ROUND OF APPLAUSE
FOR VARTAN ABGARYAN.
[ MUSIC ]
>> I TEND TO BE VERY METHODICAL.
BEING GIVEN ONE HOUR
IS A LITTLE BIT DIFFICULT
AND MY MIND'S GONNA BE RAISING,
BUT I JUST HAVE TO STOP
FOR A MOMENT,
TASTE EVERYTHING
AND I THINK THAT'LL DEFINITELY
GOT ME ONE.
>> VARTAN WAS WELL ON HIS WAY
TO BECOMING A DOCTOR
WHEN HE GAVE IT ALL UP
TO PURSUE HIS PASSION
FOR COOKING.
AND HE'S JUST RECENTLY
BECOME THE EXECUTIVE CHEF
AT CLIFF'S EDGE.
[ MUSIC ]
WOW.
>> YEAH.
I MEAN, IT'S A COOL SPACE.
>> SO NEW STUFF
THAT YOU'RE WORKING ON.
>> YEAH.
WE'RE--ACTUALLY, WE'RE DOING
SOMETHING WITH SALMON.
I KEPT THE SKIN ON IT.
IT'S JUST SALT, SUGAR,
A LITTLE BIT OF PEPPER
AND DRIED DILL.
>> THAT'S REALLY, REALLY GOOD.
>> YES.
>> HOW DID YOU START COOKING?
I MEAN, WAS IT A FAMILY THING
OR WAS IT A...
>> I WOULD GO TO CLASS,
I WOULD SIT THERE,
AND THE WHOLE TIME,
I'M THINKING OF, "OKAY,
"I'M GONNA GO HOME.
"I'M GONNA MAKE THIS TO EAT.
I WANT THIS."
AFTER AN HOUR, YOU'RE LIKE,
I HAVEN'T [BLEEP] LISTENED
TO [BLEEP] ABOUT CHEMISTRY,
ABOUT SOCIOLOGY, WHATEVER.
I'M LIKE SCREWED [BLEEP].
I WAS GONNA COOK.
STARTED WORKING IN VEGAS.
I WORKED WITH A COUPLE
OF REALLY NICE RESTAURANTS.
WAS COOKING AT LUTECE,
AND THEN AFTER THAT, I CAME TO--
I MOVED TO L.A.
AND I CAME TO PUBLIC
AT THE ROOSEVELT.
>> WHERE YOU'RE FROM,
DOES THAT INFLUENCE YOUR FOOD
AT ALL?
>> A LITTLE BIT OF IT
STILL SORT OF LIKE INFLUENCES
THAT, YOU KNOW, I USE.
FOR EXAMPLE, WE DO ZATAR
ON ONE OF OUR CHICKEN BLENDS,
AND I MAKE MY OWN ZATAR.
DRY OREGANO AND THYME, SUMAC,
BLACK AND WHITE SESAME SEEDS.
>> IT'S GREAT.
GOT A FEW MORE PEOPLE
TO INTRODUCE: OUR JUDGES.
FIRST, A LEGEND OF LOS ANGELES,
THE AMOUNT OF CHEFS
THAT I'VE MET
THAT HAVE GONE THROUGH
HIS KITCHEN,
I CAN'T EVEN COUNT THEM.
THE WONDERFUL MARK PEEL.
OUR SECOND JUDGE,
HE'S THE CHEF AND OWNER
OF INK IN WEST HOLLYWOOD.
HE WON "TOP CHEF."
EVERYONE KNOWS HIM,
MICHAEL VOLTAGGIO.
NOW, YOU GUYS KNOW THE RULES.
YOU'VE GOT ONE HOUR.
I'M GONNA GIVE YOU
WHAT'S UNDER THESE CLOCHES,
RIGHT HERE,
AND YOU CAN USE
MY ENTIRE PANTRY, RESTAURANT,
WHATEVER'S IN HERE.
YOU GOTTA MAKE
AT LEAST TWO DISHES.
FIRST INGREDIENT, LAMB BELLY.
>> OH.
>> LAMB BELLY IS TRICKY
WITHIN THE TIME CONSTRAINTS.
THESE GUYS
ARE PROBABLY GONNA NEED
TO EITHER TENDERIZE
THE HELL OUT OF THESE
OR USE A PRESSURE COOKER
TO GET THEM TENDER.
IT TAKES SOME TIME
TO BREAK IT DOWN.
OUR SECOND:
LIVE CRAWFISH.
CRAWFISH ARE VERY QUICK TO COOK.
HOWEVER, IT COULD VERY EASY
TO OVERCOOK.
IT'S RELATIVELY UNPLEASANT
WHEN YOU GET PINCHED
BY ONE OF THESE.
PART OF THE CHALLENGE
IS GONNA BE CATCHING THEM,
MAKING SURE THEY DON'T RUN AWAY.
ALL RIGHT.
WE'RE GONNA START THIS SOON
BEFORE THESE GUYS TAKE OVER.
>> I KNOW. YEAH.
>> GET IN THE KITCHEN,
SET UP YOUR STATION.
>> THE LAMB BELLY,
I'M NOT TOO CONCERNED ABOUT,
BUT THE CRAWFISH
IS A LOT OF WORK.
>> I'VE NEVER ACTUALLY COOKED
A CRAWFISH BEFORE.
>> DUSTIN, YOU KNOW
WHAT YOU'RE GAME PLAN IS?
>> RIGHT NOW, I'M THINKING
OF TWO DIFFERENT DISHES,
GOING CRUDO STYLE
WITH THE RAW PINCHERS THERE.
>> SO VARTAN...
>> YES?
>> DO YOU HAVE
ANY SORT OF GAME PLAN OF YOURS?
>> GET THAT
IN THE PRESSURE COOKER.
I'M GONNA SAVE SOME OF THESE
FOR ANOTHER COURSE.
>> YOU GUYS READY FOR US
TO START THIS?
[ CHEERING ]
3, 2, 1, FIGHT!
[ MUSIC ]
>> MY FIRST THING
WAS, LIKE, LAMB BELLY,
WHERE'S THE PRESSURE COOKER?
I TRIED TO GET IT
IN AS SOON AS I GOT STARTED.
AND THE LAMB
WILL BE IN THE PRESSURE COOKER
FOR 30, 35 MINUTES.
>> I'M GONNA START
WITH SOMETHING RAW.
ONE OF MY SPECIALTIES
THAT I ABSOLUTELY
LOVE TO WORK WITH
IS RAW INGREDIENTS
WHERE CRUDO STYLE IN ITALIAN.
I'M WORKING ON MY FIRST DISH.
IT'S LIKE A CRUDO SALAD.
>> A WHAT?
>> CRUDO.
>> YEAH.
>> LITTLE BIT OF MEAT
AND NUGGETS HERE.
SO I TOOK THE CRAWFISH ITSELF,
AND THEN ADD A LITTLE BIT
OF SANTA BARBARA SPOT PRAWNS
THAT WE HAD ON HAND.
MIX THEM TOGETHER
AND YOU MAKE A RAW SALAD.
ACCENT IT BY A LITTLE BIT
OF MICRO CELERY, TANGERINE
AND A REAL SHARP
ITALIAN OLIVE OIL.
WITH THE BITTERNESS
OF THE OLIVE OIL,
THE SWEETNESS OF THE TANGERINE
AND THE SWEETNESS OF THE SHRIMP,
REALLY ACCENTS ON THE PLATE
AND COMES OUT A GREAT DISH.
>> HE'S ALREADY STARTING
TO PLATE.
>> UH-OH. DUSTIN'S PLATING.
>> THIS IS A SHISHITO PEPPER.
KIND OF MILD,
BUT IT GIVES A NICE LITTLE KICK
TO THE DISH.
>> WE GOT A PLATE COMING!
>> WHEN DUSTIN PLATED
THAT COOKING,
I WAS LIKE [ BLEEP ] ALREADY.
I MEAN, IT WAS CRAZY.
>> ALL RIGHT.
>> I JUST DID A LITTLE BIT
OF A CRUDO STYLE
WITH THE LIVE CRAWDAD
THAT WE HAVE.
I PUT A LITTLE BIT
OF SANTA BARBARA
SPOT PRAWN THERE
AND THEN IT'S JUST DRESSED
WITH A LITTLE
OF TANGERINE SALAD,
SHARP OLIVE OIL,
SHISHITO PEPPER ON TOP.
>> IT LOOKS
REALLY, REALLY VERY GOOD.
>> THANK YOU VERY MUCH.
>> THANK YOU, CHEF.
>> YO! THAT WAS THE FASTEST
WE'VE EVER HAD A PLATE COME OUT.
>> CLEAN, FRESH
WITH A LIVE INGREDIENT,
BARELY MESSED WITH IT.
PUT IT ON THE PLATE.
FLAVORS ARE BRIGHT.
>> IT'S REALLY GOOD.
THERE'S A LOT
OF STRONG INGREDIENTS.
IT COULD BE OVERWHELMING,
BUT IT'S REALLY NICELY BALANCED.
[ MUSIC ]
>> WHEN DUSTIN PLATED
THAT COOKING,
I WAS LIKE [ BLEEP ] ALREADY?
PRESSURE JUST GOT TO THAT POINT
WHERE YOU'RE LIKE, OH MY GOD,
I NEED TO DO SOMETHING NOW.
FIRST COURSE IS GONNA BE
A REAL ROLLED LAMB.
>> LAMB BELLY.
IT'S A ROLLED LAMB BELLY.
>> DICING IT UP.
IT'S GONNA BE A COMBINATION
OF LAMB DONE
WITH PROBABLY A RAW CRAWFISH.
>> HE'S MINCING IT UP.
IT IS KIND OF JUMPING COMPLETELY
OVER THE COOKING PROCESS.
IF YOU MINCE SOMETHING
FINE ENOUGH,
YOU'LL NEED TO COOK IT
TO GET TENDERNESS.
>> WHAT I DID TO THAT
IS ADD A LITTLE BIT OF SALT,
PEPPER, SCALLIONS.
WE'RE GONNA DO A LAMB TARTARE
WITH A RAW CRAWFISH.
IT'S PRETTY HARD.
THEY'RE VERY SMALL.
ALEX, DO YOU WANNA HELP ME
PEEL A CRAWFISH?
I SAW MY FRIEND ALEX,
AND I WAS LIKE, GREAT.
SMALL HANDS,
PEEL SOME CRAWFISH FOR ME.
I TOOK THE TAILS,
AND I USED IT AS A GARNISH
WITH THE LAMB TARTARE.
I MARINATED THAT
WITH A LITTLE BIT OF OLIVE OIL,
LEMON ZEST.
I WAS LOOKING FOR BREAD.
I COULDN'T FIND IT.
BUT I NOTICED
THERE WAS FRENCH FRIES.
SO THE STARCH COMPONENT
FOR THE TARTARE
ENDED BEING FRENCH FRIES.
I LOVE PLAYING
WITH TEMPERATURES OF THINGS,
PLAYING WITH SORT OF
LIKE A COLD TARTARE
AND A HOT POTATO.
>> WE GOT PLATES COMING OUT!
>> SO WE HAVE--
I DID A LAMB BELLY TARTARE,
PAIRED IT WITH A RAW CRAWFISH.
I JUST PUT A LITTLE OLIVE OIL,
LEMON ZEST, SALT, PEPPER.
NO BREAD,
SO I DID SOME FRENCH FRIES.
>> PRETTY GOOD.
>> I LIKE THE IDEA BEHIND IT.
>> HAD HE HAD MORE TIME
TO CHOP IT MORE, I THINK --
CHEWING IT.
>> THIS IS MORE AMBITIOUS.
>> YEAH.
>> I LIKE THE CONTRAST
OF FLAVOR AND COLOR.
YOU GOT THE HOT AND THE COLD.
>> I LIKE THE HOT AND THE COLD
A LOT.
>> YEAH.
THERE WERE A FEW THINGS
WITH THE SINEW ON THE LAMB.
YEAH. I AGREE.
[ MUSIC ]
>> THE LAMB BELLY,
IT'S A TOUGHER PIECE OF MEAT,
SO I WANT TO GET IT
INTO A PRESSURE COOKER
RIGHT AWAY.
UH-OH.
BUT I COULDN'T FIGURE OUT
THE LID ON THE TOP.
ILAN, A LITTLE HELP.
LITTLE HELP.
IT WAS DEFINITELY
LIKE BEING IN A PRESSURE COOKER
USING THE PRESSURE COOKER.
>> HERE YOU GO.
>> THANK YOU, SENOR.
I TOOK THE LAMB BELLY,
CLOSED UP THE PRESSURE COOKER
AND JUST LET IT
JUST BREAK DOWN.
NOW, TO WORK ON MY NEXT DISH.
IT'S BASICALLY
GOING TO BE A CRISPY LAMB.
WHAT I DID IS I CUT IT
A LITTLE THIN, SEASONED IT
AND THEN SIT IT ON THE GRIDDLE
AND JUST LET IT GET
REAL CARAMELIZED
AND GET A LOT OF FLAVOR
GOING ON WITH IT.
THESE ARE OUR BEECH MUSHROOMS
THAT I'M USIN'.
IT'S THE KING TRUMPET.
KING TRUMPET MUSHROOMS
AND BEECH MUSHROOMS
WERE VERY, VERY MILD MUSHROOMS
BY THEMSELVES,
SO I WANTED TO INFUSE
MORE FLAVOR WITH THEM
BY USING THE SMOKER.
I'M JUST ADDING MORE COMPONENTS
TO MY LAMB DISH.
I GOT SOME FOIE GRAS.
I'M JUST GONNA PAN SEAR
THE FOIE GRAS
TO ADD A CREAMY TEXTURE
TO MY DISH.
I'M GONNA PUT A LITTLE PATE
FOR CREAMINESS
AS A BASE FOR MY PLATE,
LIGHTLY SMOKED
TRUMPET MUSHROOMS.
THIS IS MY PAN SAUCE.
LITTLE BIT OF DRIED RAISINS.
I THINK WE'RE UP.
>> WE GOT ANOTHER PLATE
COMING OUT.
[ CHEERING ]
>> SO WHAT WE DID HERE
IS WE HAVE A LITTLE BIT
OF THE LAMB BELLY
THAT I KINDA THIN GRIDDLED IT
TO GET A CRUST ON IT,
WARM PATE UNDERNEATH THERE.
AND I TOOK THE TRUMPET MUSHROOMS
AND THE BEECH MUSHROOMS
AND LIGHTLY SMOKED THEM.
THE SAUCE IS A SHALLOT
BALSAMIC RAISIN SAUCE.
ENJOY.
>> THANK YOU.
>> GREAT. THANK YOU.
>> IT'S A LOT OF COMPONENTS,
BUT IT'S KIND OF...
>> THAT'S GOOD.
>> MAKE SENSE.
>> I LIKE THAT THE FOIE GRAS
ACTS LIKE A COMPOUND BUTTER
FOR A GRILLED STEAK
OR SOMETHING.
>> YEAH.
>> 20 MINUTES.
>> RUNNING TO THE BACK,
IT'S A LITTLE BIT CHAOTIC.
I MEAN, YOU COULD SEE
I'M SWEATING LIKE CRAZY.
>> VARTAN, WHAT ARE YOU DOING?
>> I'M GONNA MAKE
A LITTLE BOUILLABAISSE
BASED WITH CRAWFISH.
>> OKAY.
>> I STARTED
BY SAUTEING CARROTS, ONIONS,
SOME POTATOES.
I'M GONNA ADD
SOME WHITE WINE TO THIS
JUST TO GET IT TO BLEND.
I PUREED EVERYTHING IN A BLENDER
'CAUSE IF ANYTHING,
I WANT IT TO BE
A STRAIGHTFORWARD,
VERY CLEAR BROTH.
AND THEN WE PAN SAUTEED
SOME CRAWFISH
AND PAIRED THE SAUCE
WITH THE CRAWFISH.
A LITTLE BIT
OF SMOKED ALEPPO PEPPER
WHICH IS A SWEET PEPPER
THAT COMES FROM THE MIDDLE EAST.
NOW THE CRAWFISH WILL GO IN.
>> WE GOT ANOTHER PLATE
COMING OUT!
>> NEXT UP, I HAVE A LITTLE
CRAWFISH BOUILLABAISSE,
SAUTEED CRAWFISH ON TOP
WITH A LITTLE BIT OF HARISSA.
>> NICE.
>> COOL. THANK YOU.
>> BROTH HAS GOT SOME POWER.
>> WOW.
THAT SAUCE IS VERY INTENSE.
>> INTENSE HOW?
>> VERY ACIDIC AND VERY SPICY.
>> I'M NOT MAD AT THIS AT ALL.
>> MM-MM.
>> GRAB THAT TAIL.
GO ALL IN. PLEASE.
>> WITH THE TAIL ITSELF,
IT REALLY--IT CALMS IT DOWN.
>> IT ENDS REALLY, REALLY CLEAN.
>> 13 MINUTES AND 35 SECONDS.
>> I'M GONNA MAKE A SAUCE
WITH MY LAMB.
FEELIN' LIKE I'M GETTING THROWN
THROUGH THE GRINDER RIGHT NOW.
THE SAUCE WILL BE VERY MIMIC
TO LIKE A CURRY.
GINGER ROOT, GARLIC,
COCONUT MILK.
I PULLED OUT THE LAMB
AND IT WAS PERFECTLY COOKED,
SMEARED IT WITH A LITTLE BIT
OF HOISIN SAUCE
TO ADD UP SWEETNESS,
AND THEN GARNISHED IT
WITH THE FRESH
PERSIAN CUCUMBERS.
YELLOW BELL PEPPER.
GREEN APPLES.
>> MAN, THAT [ BLEEP ] CAN CHOP.
WHOA! RIGHT THERE, YOU WIN.
IN MY EYES, YOU'VE WON.
THAT JUST WON.
>> IT'S NOT ME. IT'S THE KNIFE.
IT JUST TAKES OVER, YOU KNOW?
>> GREAT APPLES.
>> THE APPLE'S GONNA ADD
LIKE A LITTLE BIT OF CITRUS
NOTE TO IT.
>> EAT, EAT. EAT, EAT.
>> MEET ME ON THE FLIP SIDE.
>> EAT, EAT, EAT, EAT,
EAT, EAT, EAT.
>> OKAY.
WHAT WE DID HERE
IS I STARTED WITH A STOCK
THAT I COOKED THE LAMB BELLY IN
WITH THE CRAWFISH HEADS
AND A BUNCH
OF THAI STYLE AROMATICS.
AND ON TOP OF THAT,
WE HAVE A GREEN APPLE
KINDA SALAD,
AND THEN OF COURSE,
I DON'T WANT YOU GUYS
TO MISS OUT
ALL THE GOOD HEAD-SUCKING ACTION
THAT LIKE YOU GET
WHEN YOU BREAK THE CRAWFISH
TO GET ALL THE GOOD JUICES.
>> COOL.
>> OKAY.
>> I'M FEELING GOOD RIGHT NOW.
NO REGRETS.
LEFT IT ALL ON THE PLATE.
[ MUSIC ]
>> FOR THE LAST COURSE,
I DID PAN-ROASTED LAMB BELLY.
I FIRST BRAISED THE LAMB
IN THE PRESSURE COOKER.
LET'S JUST HOPE
THE LAMB IS TENDER.
IT'S NOT AS TENDER
AS I WOULD HAVE WANTED IT.
>> 3 MINUTES 50 SECONDS, CHEF.
>> I BROUGHT ZATAR WITH ME.
IT'S A MIDDLE EASTERN
SPICE BLEND.
IT'S GOT SESAME SEEDS, YOU KNOW,
DRIED OREGANO AND THYME.
I'M GONNA SEAR THE LAMB BELLY
WITH SOME OF THE ZATAR CRUST.
>> YOU GOT A MINUTE 30, CHEF.
>> I'M GOING TO WRAP THEM
IN BACON AND ROAST THEM.
THERE WAS JUST NOT ENOUGH TIME.
I'M JUST GONNA GO AS IS.
>> 30 SECONDS.
[ CHEERING ]
>> 10, 9, 8, 7, 6,
5, 4, 3, 2, 1.
>> SOME LAMB BELLY.
WE BRAISED THE LAMB BELLY
IN A PRESSURE COOKER.
I PUT IT WITH ROMANESCO.
AND AFTER I BRAISED IT,
I STARTED GLAZING IT
WITH ZATAR FOR IT TO FLAVOR...
>> ZATAR?
>> ZATAR IT'S A MIDDLE EASTERN
SPICE BLEND.
IT'S GOT TWO KINDS
OF SESAME SEEDS, SUMAC, ACIDITY,
WHICH WILL REALLY HELP THE LAMB.
AND THAT'S IT.
ENJOY, GUYS.
I THINK I DID OKAY.
I THINK THINGS TASTED WELL.
I'M A LITTLE CONCERNED
ABOUT THE TARTARE.
THAT'S THE ONLY ONE.
>> ALL RIGHT.
THESE GUYS DID
SOME AMAZING THINGS.
LET'S BRING THEM OUT HERE,
TALK TO THEM.
DUSTIN, VARTAN, LET'S GO.
ALL RIGHT.
SO LET'S START WITH DUSTIN.
DUSTIN'S FIRST,
CRAWFISH AND SPOT PRAWN CRUDO.
>> EVERYTHING WAS FRESH AND RAW
AND BRIGHT AND LIVE AND...
>> THE GOAL
WAS TO DEFINITELY GET IT OUT
AS FAST AS POSSIBLE
BEFORE ANY TASTE BUDS
WERE TAINTED.
>> IT WAS PERFECTLY BALANCED
BETWEEN THE ACIDITY
AND THE CRUNCH
OF THE MEAT ITSELF.
>> LET'S TALK
ABOUT DUSTIN'S CHEWY LAMB BELLY
WITH FOIE GRAS,
SMOKED MUSHROOMS, RAISINS
AND BALSAMIC VINEGAR.
>> THIS IS MY LEAST
FAVORITE DISH THAT YOU MADE.
BUT I THOUGHT
YOU STARTED STRONG,
AND I THOUGHT
YOU FINISHED STRONG.
>> ALL RIGHT,
DUSTIN'S SURF AND TURF
LAMB BELLY CRAWFISH.
IT REALLY SHOWED YOU HAD A GRASP
OF ALL THE INGREDIENTS
THAT YOU USED.
IT WAS VERY BALANCED.
IT WAS REALLY COOL AND...
>> THAT SAUCE
IS ONE OF MY FAVORITE THINGS.
>> THANK YOU.
>> IT HAD A TEXTURE
OF A CLASSIC BEURRE BLANC,
AND YET IT HAD ALL
SO MUCH MORE COMPLEXITY
AND FLAVOR.
>> LET'S TALK
ABOUT VARTAN'S DISHES.
YOUR THOUGHTS
ON VARTAN'S LAMB TARTARE.
>> I LIKE THE FACT
THAT THERE WERE SO MANY
DIFFERENT ELEMENTS IN THERE.
IT GAVE A LOT OF COMPLEXITY.
>> FOR ME,
I LOVE THESE BLACK SEEDS
AND THE MUSTARD SEED,
AND THEN, YOU KNOW,
FRENCH FRIES INSTEAD OF BREAD,
EVEN THOUGH WE HAVE BREAD.
>> I REALLY WISH
THAT THE TEXTURE OF THE MEAT
WAS BROKEN DOWN
A LITTLE BIT MORE.
I WANTED TO LOVE THIS DISH
BECAUSE I LOVED EVERYTHING
ABOUT IT.
THE ONLY THING
I DIDN'T LIKE ABOUT IT
WAS THE TEXTURE OF THE MEAT.
>> VARTAN'S SECOND DISH,
WHICH IS CRAWFISH BOUILLABAISSE.
>> I TASTED THE SAUCE FIRST
BEFORE ANYTHING ELSE,
AND I THOUGHT IT WAS TOO STRONG.
AND THEN I TRIED IT
WITH THE CRAWFISH,
AND THAT MELLOWED IT OUT.
>> WHERE WAS ALL THAT ACID--
WHERE WAS IT COMING FROM?
>> I DID A LITTLE BIT
OF BANYULS VINEGAR
JUST TO FINISH,
BECAUSE I JUST WANT IT
TO BE A LITTLE BIT MORE BRIGHT.
>> THAT WAS SMART.
IT WAS LIKE EATING CHICKEN WINGS
WHEN YOU GET REALLY VINEGAR,
HEAVY SAUCE WITH THE SPICINESS
OF THE HARISSA.
WHEN YOU PUT THE TWO TOGETHER,
I THOUGHT THE SAUCE
WAS DELICIOUS.
>> LET'S TALK ABOUT VARTAN'S
ZATAR-CRUSTED LAMB BELLY.
>> IT WOULD HAVE BEEN NICE
IF YOU'VE BEEN ABLE TO LEAVE IT
IN THE PRESSURE COOKER
A LITTLE BIT LONGER.
>> DEFINITELY.
I WAS FIGHTING WITH IT.
I'M LIKE, SHOULD I GO
ANOTHER FIVE MINUTES?
BUT YOU'RE THINKING
YOU'RE GONNA RUN OUT OF TIME.
>> CLOCK IS YOUR ENEMY.
>> EXACTLY.
>> I LOVE THIS DISH.
THIS REMIND ME OF TRAVELLING
TO THE MIDDLE EAST,
WHICH I DID A LOT
WHEN I WAS YOUNGER.
EVERYTHING WAS POWERFUL IN IT,
AND THEN EVERYTHING
SORT OF SPOKE TO FOOD
THAT I HAD STRONG MEMORIES TO.
ALL RIGHT.
YOU GUYS GO IN THE BACK,
WE'RE JUST GONNA TALK ABOUT THIS
FOR A SECOND.
>> LET'S HEAR IT FOR THESE GUYS.
>> THANK YOU.
>> THAT WAS AWESOME, DUDE.
>> I KNOW.
>> I HAD A FREAKING--
I HAD A BLAST, MAN.
>> GOOD MEETING YOU.
>> I FEEL LIKE A--I FEEL LIKE
I KNOW YOU FOREVER NOW,
YOU KNOW, WHEN YOU GO
THROUGH SOMETHING LIKE THAT.
>> I MEAN, IT WAS A WHIRLWIND.
IT WAS SUPER QUICK.
>> I WOULD BE HAPPY
WITH ANY OF THESE DISHES.
>> BOTH OF THEM PUT TOGETHER
A GREAT TASTING FOOD.
I THINK ONE
JUST HAD A LITTLE BIT MORE
OF AN EDGE AND THE CONSISTENCY
THROUGH THE MENU.
>> I THINK WE HAVE KIND OF--
WE HAVE A DECISION.
ALL RIGHT,
LET'S BRING THE CHEFS OUT HERE.
>> WILL YOU REVEAL THEIR PRIZES,
GIOVANNI?
>> OOH.
>> I ALMOST WON.
THAT'S BRILLIANT.
>> SOMEBODY WON,
SOMEBODY DIDN'T.
CAN WE GET A DRUM ROLL, PLEASE?
THE WINNER IS
DUSTIN.
>> OH.
>> WE CHOSE DUSTIN
TO WIN THIS ONE
BECAUSE HIS SKILL LEVEL
WAS REALLY SHOWN
IN EVERY SINGLE ONE OF HIS DISH.
HIS FINAL DISH, IT REALLY SHOWED
HIS UNDERSTANDING OF FLAVORS.
THE BALANCE OF ACID, SPICE,
SWEET, IT WAS JUST AMAZING.
>> I ALMOST WON.
UNFORTUNATELY, I DIDN'T.
BUT--I MEAN, I'M STILL HAPPY
WITH WHAT I PRODUCED.
>> I CAME HERE TO DO
WHAT I SAID I WAS GONNA DO,
AND I CAME OUT ON TOP.