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[dramatic music]
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♪ ♪
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MATT:
What'd you find?
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Whoa, those aren't oysters.
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JADE:
No, they're not oysters.
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KEVIN: That's a great find.
MARIO: [laughs] Thank you
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- This rain never lets up.
- You doing okay?
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It's just gettin' too real.
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- That's very,
very, very frustrating.
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- Now I'm just worried
it's gonna get way too hard.
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JADE:
Oh, no.
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00:00:26,693 --> 00:00:28,445
Créme anglaise has curdled.
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- Overcooked the goose
a little bit.
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- You know, it's one that
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I'm a little bit worried about,
to be honest.
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But...
[laughs]
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- All right.
Can I be honest?
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- Yeah.
- So am I.
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KIRAN:
Two world class chefs,
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dropped into the wilderness.
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WOMAN:
Every second counts
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in this competition.
We get one shot.
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KIRAN:
Their mission:
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to find enough
wild ingredients
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to make a five-star meal.
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SAMMY: Found one.
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It's not your ordinary day
at the grocery store.
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KIRAN: And here, on the
coast of British Columbia,
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the chefs will use those
ingredients to battle it out
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and see whose foraged feast
reigns supreme.
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SAMMY:
Wow, my menu changes
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depending on what I find.
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KIRAN:
I'm Kiran Jethwa,
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00:01:02,854 --> 00:01:05,023
international chef
and restauranteur.
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I've traveled the globe
to collect and cook
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incredible wild foods,
and here, in this competition,
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only chefs with skills in both
the wilderness and the kitchen
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will prevail.
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SAMMY:
If I mess this up,
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the whole dish will suffer.
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KIRAN:
This is "Chefs vs. Wild."
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♪ ♪
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[helicopter whirring]
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Out there in the wilderness
of British Columbia
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is culinary gold.
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From shoreline
to lowland rain forests,
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all the way up
to alpine forests,
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these very ecosystems produce
incredible wild ingredients.
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To win, teams must
transform this bounty
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into a three-course,
five-star meal.
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For this head-to-head matchup,
the chefs will be given goose
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to showcase in their entrée,
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and as we get
closer to winter,
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the days get shorter,
meaning less time to forage.
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Whoever defies
these challenges
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will be the ultimate winner.
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♪ ♪
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JADE:
My name is Jade Berg,
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00:02:12,341 --> 00:02:14,593
and I'm a private chef
from Vancouver Island.
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This, for me, is my backyard.
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Finding wild ingredients
is most definitely in my DNA.
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Once I moved to this region,
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I pushed as a chef
to really hone in
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on what was local,
what was seasonal.
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Living on
Vancouver Island year-round,
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there's always
something to forage.
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For me, the most exciting part
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is taking people
out of their element
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and providing
gourmet meals in a spot
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where people don't even think
you can cook something.
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I really want
to come out of this a winner.
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I wanna be the chef
that I've been destined to be.
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♪ ♪
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KEVIN:
My name's Kevin O'Connor.
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00:02:48,377 --> 00:02:50,504
I'm a Sacramento, California-
based chef--
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been through the ringer at
Michelin star restaurants,
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was born and raised
in kitchens,
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and I've kind of evolved
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into an adrenaline
and stress junkie.
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Now I run a nomadic,
over-the-fire restaurant.
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Rediscovering my love for
wild foods and for cooking,
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I guess you could say I've
been preparing for this day
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my entire life.
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[dramatic music]
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♪ ♪
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KIRAN:
Chef Jade is on his way
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to meet his foraging partner,
Matt, near the saltwater bay.
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They'll contend
with the volatile tides
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and an early winter chill
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to find
the area's culinary treasures.
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- Hey!
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- Hey.
- Hello, hello!
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I'm Jade.
- Jade, I'm Matt.
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- Matt, nice to meet you, man.
- Nice to meet you as well.
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- So I wanna talk
about my menu a little bit.
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I wanna try and tell a story
of sea meets land.
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- Okay.
- Really wanna try and focus
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00:03:41,388 --> 00:03:43,348
on seafood
as much as we can here.
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- Get some mussels, and some
oysters, and maybe some clams?
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- Yeah, absolutely.
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I think we're probably
getting close to low tide.
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Ready to rock and roll?
- Ready.
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♪ ♪
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KIRAN:
Chef Kevin is landing
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on the other side of the bay
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to meet his partner, Mario.
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The rains may have washed out
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much of the once-abundant
mushrooms and fruit.
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But persistence can reward
a skilled forager.
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MARIO: Hey!
KEVIN: Yo, yo!
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MARIO: What's goin' on?
Mario.
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- Mario, I'm Kevin.
- Nice to meet you, Kevin.
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- So I'm hoping
we can find some good stuff
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and get me to that kitchen with
a lot of good ingredients.
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- Okay.
- Then we're gonna take those--
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- You let me know
what you need,
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and I'll let you know
what I need.
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- Oh, yeah.
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So what do you think
about the beach?
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You think we can
pull some crabs?
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MARIO: Crabs will be
good on the beach.
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I feel like oysters
will definitely be a promise.
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KEVIN:
I think that goose will be
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real nice if
I kind of find some mushrooms.
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♪ ♪
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JADE: I wanna use
Matt's fishing skills
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to pull in some raw fish
for an appetizer option.
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My skill set will work best
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to scavenge for shellfish
along the beach.
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♪ ♪
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00:05:01,885 --> 00:05:04,513
I definitely know oysters
are gonna be on the menu.
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There are so many out here
stuck to these rocks.
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♪ ♪
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I ended up having
back surgery at the age of 29,
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and that put me out
of my private chef gig.
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I didn't think I'd ever
be back in the kitchen.
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I've gone from cooking
for billionaires
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to now driving the city bus
to keep the mortgage paid.
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00:05:23,990 --> 00:05:27,202
I cannot wait to show people
that I can still go out there,
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find some wild ingredients,
and make a gourmet meal
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00:05:30,622 --> 00:05:32,415
and hopefully win
this competition.
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♪ ♪
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That's a jackpot.
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♪ ♪
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MATT: Aha, success.
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Garnish clams.
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I'm Matt.
I'm from Midland, Ontario,
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and I'm a fishing guide.
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The outdoors is my life.
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I started foraging
about two years ago--
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been heavily
invested in it since.
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Mushrooms still scare me.
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But I think most
of the ingredients
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we're gonna collect
are gonna come from the sea.
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♪ ♪
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KEVIN:
I think a really lovely
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00:06:07,492 --> 00:06:09,870
first course would be
something from the beach.
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00:06:09,870 --> 00:06:12,831
Mario is gonna be
dropping crab traps.
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00:06:12,831 --> 00:06:14,583
I'll be beachcombing
in those waders
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and seeing if I can find
some oysters and mussels
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or something like that.
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See what kind of seaweed
we can find.
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♪ ♪
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This is a good sign.
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The oyster shells weren't
just somebody having a picnic.
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After I burned out from
my first executive chef job,
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I was pretty broke and
had to forage out of necessity.
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That kick-started my love
for cooking wild foods,
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and I feel like I'm on a path
where I can start
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making a living from it.
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I know that I can do it.
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But I know it'll be
really tough to succeed.
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If there's more oyster,
I'd like to get 'em.
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MARIO: All right, Chef.
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KEVIN: Yep.
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MARIO:
I'll be honest with you, man.
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I haven't really eaten oysters
that much.
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- Well,
we gotta eat this one now.
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00:06:56,833 --> 00:06:58,960
This is you.
- I've had fried oysters, Chef,
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00:06:58,960 --> 00:07:01,004
I haven't had much
of just raw oyster.
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00:07:01,004 --> 00:07:03,590
- This is a pretty good one.
You ready?
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00:07:03,590 --> 00:07:05,675
Oh, look out for that one.
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00:07:05,675 --> 00:07:07,052
- Ah!
I did it.
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00:07:07,052 --> 00:07:08,928
[both laugh]
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00:07:08,928 --> 00:07:11,765
I'm Mario Holland,
and I'm from Atlanta, Georgia.
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00:07:11,765 --> 00:07:13,516
This climate
is definitely different.
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00:07:13,516 --> 00:07:15,977
We get rain,
but it's nothing like this.
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00:07:15,977 --> 00:07:18,396
I feel like
I'm out of my element.
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00:07:18,396 --> 00:07:20,940
But I have no choice
but to roll with it.
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00:07:20,940 --> 00:07:22,817
I'm kind of
like of a MacGyver.
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00:07:22,817 --> 00:07:24,527
You know, you get me
a rubber band and a paper clip,
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00:07:24,527 --> 00:07:26,863
and I'll make it all work out.
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When it come down to foraging,
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00:07:28,239 --> 00:07:30,825
we'll see what
Mother Nature gives me.
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♪ ♪
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00:07:36,039 --> 00:07:37,290
JADE:
I need to find some urchin
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00:07:37,290 --> 00:07:40,126
before the tide comes back in.
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00:07:40,126 --> 00:07:41,586
Hopefully.
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00:07:41,586 --> 00:07:42,837
I've got a better chance
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00:07:42,837 --> 00:07:44,673
to spot urchin
under these big rocks
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00:07:44,673 --> 00:07:47,634
while that tide is out.
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00:07:47,634 --> 00:07:50,261
There's a lot of shells
that have been eaten through,
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00:07:50,261 --> 00:07:52,639
and a lot of the time,
that's a good sign
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00:07:52,639 --> 00:07:54,307
that there's urchin around.
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00:07:54,307 --> 00:07:56,976
♪ ♪
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00:07:56,976 --> 00:07:59,187
MARIO:
Chef, come check me out.
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00:07:59,187 --> 00:08:01,147
- There's a whole rock
with a bunch of oysters on it,
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00:08:01,147 --> 00:08:02,607
but they're so small.
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00:08:02,607 --> 00:08:03,775
MARIO: What about this?
Is this a good size?
210
00:08:03,775 --> 00:08:05,276
KEVIN: That's ideal.
MARIO: All right.
211
00:08:05,276 --> 00:08:07,112
What about these?
212
00:08:09,447 --> 00:08:10,573
KEVIN:
That looks like urchin.
213
00:08:10,573 --> 00:08:12,534
That's urchin.
That's [bleep] urchin.
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00:08:12,534 --> 00:08:14,035
Dude...
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00:08:14,035 --> 00:08:15,995
I was really excited
to see that urchin--
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00:08:15,995 --> 00:08:18,039
kind of wrapping
my head around the flavors
217
00:08:18,039 --> 00:08:21,543
and the combinations, and
really kneeling in that menu.
218
00:08:21,543 --> 00:08:23,128
Uh, we can garnish dishes
with it,
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00:08:23,128 --> 00:08:25,630
like, if we do, like,
a big poached oyster
220
00:08:25,630 --> 00:08:28,425
garnished with fresh uni, or,
uh, we can break it down
221
00:08:28,425 --> 00:08:30,760
and blend it
into a sauce or an aioli.
222
00:08:30,760 --> 00:08:32,804
That's a great find, Mario.
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00:08:32,804 --> 00:08:34,389
MARIO:
[laughs] Thank you.
224
00:08:34,389 --> 00:08:37,767
Now, if I filled this
with saltwater
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00:08:37,767 --> 00:08:40,061
and put the urchins in it,
will that work?
226
00:08:40,061 --> 00:08:42,188
- I was thinking, like,
your bait box would be good.
227
00:08:42,188 --> 00:08:43,565
- Okay.
- And if we add a little bit
228
00:08:43,565 --> 00:08:45,859
of line, we could
just cast it out, right?
229
00:08:45,859 --> 00:08:47,152
- Okay.
- We run the risk
230
00:08:47,152 --> 00:08:48,945
of, like,
an otter coming along.
231
00:08:48,945 --> 00:08:51,197
We're being smart,
but it's versus the risk
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00:08:51,197 --> 00:08:53,116
of just having to go bad
and dying.
233
00:08:53,116 --> 00:09:00,123
♪ ♪
234
00:09:06,212 --> 00:09:07,922
JADE:
Ha, nice.
235
00:09:09,674 --> 00:09:12,886
Oh, yeah.
Look at that.
236
00:09:12,886 --> 00:09:14,054
There we go.
237
00:09:14,054 --> 00:09:16,514
That there is like
hitting a jackpot.
238
00:09:16,514 --> 00:09:18,725
These are fantastic.
239
00:09:18,725 --> 00:09:20,351
They're rare
and they're delicious,
240
00:09:20,351 --> 00:09:22,687
and if I can incorporate
these into a dessert--
241
00:09:22,687 --> 00:09:25,523
most people don't think of
seafood as a dessert.
242
00:09:25,523 --> 00:09:28,818
But that rich, buttery texture,
I think would go really well
243
00:09:28,818 --> 00:09:30,153
in a crème anglaise.
244
00:09:30,153 --> 00:09:33,031
Like, I am so excited to be
able to use these.
245
00:09:33,031 --> 00:09:35,867
Buddy, I found some jewels.
- Nice.
246
00:09:35,867 --> 00:09:37,535
Any luck fishing?
- No fish,
247
00:09:37,535 --> 00:09:39,829
but I got
about nine or ten clams.
248
00:09:39,829 --> 00:09:41,748
We can purge them over night,
eat them in the morning.
249
00:09:41,748 --> 00:09:43,625
- I'd like to get these uni
250
00:09:43,625 --> 00:09:45,418
into that mesh bag
as soon as possible.
251
00:09:45,418 --> 00:09:47,170
- Yup.
- They need to be alive
252
00:09:47,170 --> 00:09:48,671
when I use them.
253
00:09:48,671 --> 00:09:50,757
Sea urchin,
they're very delicate.
254
00:09:50,757 --> 00:09:52,842
Taking them out of water
and allowing 'em to dry up
255
00:09:52,842 --> 00:09:54,511
would lead to them dying.
256
00:09:54,511 --> 00:09:56,971
Found a log that looks like
it's been here for some time.
257
00:09:56,971 --> 00:09:58,306
To keep them alive,
258
00:09:58,306 --> 00:10:00,391
my best bet is to tie 'em
onto that log
259
00:10:00,391 --> 00:10:02,477
so that the seawater
can flow through them
260
00:10:02,477 --> 00:10:06,397
and just hope and pray that
we find those there tomorrow.
261
00:10:06,397 --> 00:10:08,149
All right,
that's not going anywhere.
262
00:10:08,149 --> 00:10:15,156
♪ ♪
263
00:10:17,325 --> 00:10:18,660
KIRAN:
As night falls,
264
00:10:18,660 --> 00:10:20,995
both chefs have managed
to find shellfish,
265
00:10:20,995 --> 00:10:23,081
including prized sea urchin.
266
00:10:23,081 --> 00:10:25,583
And while those are in peak
season at this moment,
267
00:10:25,583 --> 00:10:28,795
tonight's shivering cold
could compromise the quality
268
00:10:28,795 --> 00:10:31,214
of what else
they may find tomorrow.
269
00:10:31,214 --> 00:10:38,221
♪ ♪
270
00:10:42,267 --> 00:10:45,812
- All right.
Today, the soup du jour--
271
00:10:45,812 --> 00:10:48,064
got a nice, little
survival slot.
272
00:10:48,064 --> 00:10:50,233
We've got bladderwrack seaweed
273
00:10:50,233 --> 00:10:52,610
and, uh,
some beach pee in here.
274
00:10:52,610 --> 00:10:54,112
- Cheers.
KEVIN: Cheers.
275
00:10:54,112 --> 00:10:56,823
It's warm.
It's nutritious.
276
00:10:56,823 --> 00:10:58,158
- Oh, fuck!
Oh, fuck.
277
00:10:58,158 --> 00:10:59,909
[laughs]
278
00:11:02,078 --> 00:11:03,413
[both laugh]
279
00:11:03,413 --> 00:11:10,378
♪ ♪
280
00:11:20,930 --> 00:11:21,973
KEVIN:
The plan is we're gonna work
281
00:11:21,973 --> 00:11:23,892
our way up this way.
282
00:11:23,892 --> 00:11:25,101
Uh,
we're looking for mushrooms.
283
00:11:25,101 --> 00:11:27,604
We're looking
for madrone trees.
284
00:11:27,604 --> 00:11:29,230
Winter foraging for mushrooms,
285
00:11:29,230 --> 00:11:31,566
it's important
to keep an eye up as well.
286
00:11:31,566 --> 00:11:34,194
- Okay.
KEVIN: They can grow up tall
287
00:11:34,194 --> 00:11:35,320
and hang from trees.
288
00:11:35,320 --> 00:11:36,863
I'm also gonna be
keeping an eye out
289
00:11:36,863 --> 00:11:38,364
for some madrone trees.
290
00:11:38,364 --> 00:11:40,867
Right now, it's got these
clusters of berries.
291
00:11:40,867 --> 00:11:42,076
They have nice texture.
292
00:11:42,076 --> 00:11:43,453
They have an interesting
flavor.
293
00:11:43,453 --> 00:11:46,581
I'd really like it to be
the focal point of my dessert.
294
00:11:46,581 --> 00:11:49,709
Dude, your lip is gettin',
like, swollen-swollen.
295
00:11:49,709 --> 00:11:51,794
You feelin' okay?
- Can't whistle.
296
00:11:51,794 --> 00:11:53,504
[whistles]
297
00:11:53,504 --> 00:11:55,006
- Hope it's not
a shellfish allergy.
298
00:11:55,006 --> 00:11:56,883
- [laughing] It might be
the bladderwrack you gave me.
299
00:11:56,883 --> 00:11:58,259
KEVIN:
Bladderwrack?
300
00:11:58,259 --> 00:12:00,595
Man, my lips feel fine,
and I ate a lot more, so...
301
00:12:00,595 --> 00:12:01,721
- It's the first time
I've ever had
302
00:12:01,721 --> 00:12:03,473
an allergic
reaction to anything.
303
00:12:03,473 --> 00:12:05,642
- A bit concerned
about Mario's fat lip.
304
00:12:05,642 --> 00:12:07,727
I hope I didn't poison him
with last night's meal.
305
00:12:07,727 --> 00:12:14,776
♪ ♪
306
00:12:20,073 --> 00:12:22,283
MATT: This is starting
to become pretty hard.
307
00:12:22,283 --> 00:12:25,620
The weather's lookin'--pretty
defeating being out here.
308
00:12:25,620 --> 00:12:26,871
JADE:
It's hard on you out here.
309
00:12:26,871 --> 00:12:29,082
Not eating,
not drinking properly,
310
00:12:29,082 --> 00:12:31,292
and not sleeping really at all,
311
00:12:31,292 --> 00:12:33,044
and then being cold
and miserable--
312
00:12:33,044 --> 00:12:36,256
like, what a terrible way
to start the day.
313
00:12:36,256 --> 00:12:37,632
MATT: I'm starting
to feel really woozy.
314
00:12:37,632 --> 00:12:39,342
I'm not feeling great.
JADE: Oh, no.
315
00:12:39,342 --> 00:12:40,969
Sorry to hear that.
- Stumbling around
316
00:12:40,969 --> 00:12:42,303
a little bit.
317
00:12:42,303 --> 00:12:43,638
JADE:
I'm looking at Matt now,
318
00:12:43,638 --> 00:12:45,765
and he does not seem
like he's okay.
319
00:12:45,765 --> 00:12:48,685
It worries me, because those
are the signs of hypothermia.
320
00:12:48,685 --> 00:12:50,603
♪ ♪
321
00:12:50,603 --> 00:12:53,147
- It's just gettin' too real.
[chuckles]
322
00:12:53,147 --> 00:12:54,482
JADE:
What's terrifying is,
323
00:12:54,482 --> 00:12:56,901
you know, him going out
of this competition.
324
00:12:56,901 --> 00:12:58,987
A: for his health
and his safety.
325
00:12:58,987 --> 00:13:02,031
But B: I have to focus
on finding the ingredients
326
00:13:02,031 --> 00:13:03,700
that I need out here alone.
327
00:13:03,700 --> 00:13:08,204
♪ ♪
328
00:13:11,624 --> 00:13:14,919
[dramatic music]
329
00:13:14,919 --> 00:13:16,587
JADE: I've gotta
leave Matt at camp now
330
00:13:16,587 --> 00:13:18,589
so that he can warm up.
331
00:13:18,589 --> 00:13:20,258
All I can do
is put my boots on
332
00:13:20,258 --> 00:13:22,093
and do a little bit
more foraging.
333
00:13:22,093 --> 00:13:24,971
If I'm able to go out there
and still find something,
334
00:13:24,971 --> 00:13:26,514
something is way better
than nothing.
335
00:13:26,514 --> 00:13:28,599
♪ ♪
336
00:13:28,599 --> 00:13:31,602
It'd be really a defeating
feeling to have come out here
337
00:13:31,602 --> 00:13:35,106
and spend this much time,
this much energy, you know,
338
00:13:35,106 --> 00:13:40,653
freezing my butt off, only
to go home, you know, a loser.
339
00:13:40,653 --> 00:13:41,738
So--
340
00:13:41,738 --> 00:13:48,453
♪ ♪
341
00:13:48,453 --> 00:13:49,912
KEVIN: Get in these woods.
See if we get some more
342
00:13:49,912 --> 00:13:52,999
protection in here.
MARIO: Oh, yeah.
343
00:13:52,999 --> 00:13:55,752
This rain never lets up.
344
00:13:55,752 --> 00:13:57,378
KEVIN:
The ground is quite soggy,
345
00:13:57,378 --> 00:14:00,381
and that's my biggest concern,
is how wet everything is,
346
00:14:00,381 --> 00:14:01,716
and once
the mushrooms get soggy,
347
00:14:01,716 --> 00:14:03,509
the bugs can
just permeate them
348
00:14:03,509 --> 00:14:04,844
and pretty much ruin them.
349
00:14:04,844 --> 00:14:07,555
♪ ♪
350
00:14:07,555 --> 00:14:09,515
Another soggy mess.
351
00:14:09,515 --> 00:14:10,850
I'm finding these nice,
little fleshes
352
00:14:10,850 --> 00:14:12,226
of winter chanterelles.
353
00:14:12,226 --> 00:14:14,812
♪ ♪
354
00:14:14,812 --> 00:14:17,982
I'm planning on doing goose
with a lot of wild mushrooms.
355
00:14:17,982 --> 00:14:20,276
I know that I'm gonna be
making a goose stock
356
00:14:20,276 --> 00:14:22,028
and reducing that heavily,
357
00:14:22,028 --> 00:14:24,697
and then finishing
the mushrooms off in that.
358
00:14:24,697 --> 00:14:27,200
These look a lot
like hedgehog mushrooms to me
359
00:14:27,200 --> 00:14:28,618
because the way the gills are.
360
00:14:28,618 --> 00:14:30,620
They kind of shoot down
like stalactites.
361
00:14:30,620 --> 00:14:33,039
So these are plush and they're
relatively dry.
362
00:14:33,039 --> 00:14:34,916
I do feel pretty good
about these.
363
00:14:34,916 --> 00:14:41,881
♪ ♪
364
00:14:45,384 --> 00:14:48,554
- Oyster mushrooms
up on that tree right there.
365
00:14:48,554 --> 00:14:52,225
Unfortunately, they do look
a little past their prime.
366
00:14:52,225 --> 00:14:54,435
Anything
is better than nothing.
367
00:14:54,435 --> 00:14:56,729
I can cook them
and chop them finely
368
00:14:56,729 --> 00:14:58,773
and incorporate them
into my pasta.
369
00:14:58,773 --> 00:15:00,441
At least it's a start.
370
00:15:00,441 --> 00:15:01,901
The pressure is on.
371
00:15:01,901 --> 00:15:04,028
♪ ♪
372
00:15:04,028 --> 00:15:07,824
I normally find, like, big
clusters of oyster mushrooms.
373
00:15:07,824 --> 00:15:09,867
But that's what this
competition is all about,
374
00:15:09,867 --> 00:15:11,744
is using
less-than-ideal ingredients
375
00:15:11,744 --> 00:15:13,037
and making them amazing.
376
00:15:13,037 --> 00:15:20,002
♪ ♪
377
00:15:31,055 --> 00:15:33,307
KEVIN: Just help me kinda keep
an eye out for blackberries
378
00:15:33,307 --> 00:15:35,143
as we walk up this main trail.
379
00:15:35,143 --> 00:15:36,978
There's not a ton, but--
- All right.
380
00:15:36,978 --> 00:15:38,104
I'll keep my eyes open.
381
00:15:38,104 --> 00:15:40,815
KEVIN:
Best to get a good handful.
382
00:15:40,815 --> 00:15:44,944
Not very ripe or pretty,
but fruit nonetheless.
383
00:15:44,944 --> 00:15:46,863
Kind of taste, if you want.
384
00:15:46,863 --> 00:15:48,823
MARIO: I believe you.
385
00:15:48,823 --> 00:15:50,867
- Like how tart it is?
MARIO: Uh-huh.
386
00:15:50,867 --> 00:15:52,952
KEVIN: Might end up
salting 'em, pickling 'em,
387
00:15:52,952 --> 00:15:54,453
using 'em for a vinaigrette.
388
00:15:54,453 --> 00:15:56,664
Under-ripe blackberries are
best for pickling,
389
00:15:56,664 --> 00:15:58,541
and pickles aren't great
with dessert.
390
00:15:58,541 --> 00:16:01,752
So if I find that madrone tree
with madrone berries,
391
00:16:01,752 --> 00:16:04,463
I'll feel more confident
about dessert.
392
00:16:04,463 --> 00:16:05,840
Ideally, I can make a custard
393
00:16:05,840 --> 00:16:08,217
and then some honey-infused
madrone berries
394
00:16:08,217 --> 00:16:10,344
I think would give it
a really nice red pop.
395
00:16:10,344 --> 00:16:13,806
I wanna go further
to where it levels out.
396
00:16:13,806 --> 00:16:15,892
Feel like that's my hope
of madrone tree.
397
00:16:15,892 --> 00:16:18,144
MARIO: All right.
KEVIN: If there's any.
398
00:16:18,144 --> 00:16:25,193
♪ ♪
399
00:16:25,193 --> 00:16:27,778
JADE:
Holy, that tide is high.
400
00:16:27,778 --> 00:16:31,157
♪ ♪
401
00:16:31,157 --> 00:16:34,327
I'm a little worried that
that is my log out there
402
00:16:34,327 --> 00:16:37,079
that I tied the urchins to.
403
00:16:37,079 --> 00:16:39,290
Damn it.
404
00:16:39,290 --> 00:16:41,083
That's terrible.
405
00:16:41,083 --> 00:16:43,377
I didn't think
the tide came up this far.
406
00:16:43,377 --> 00:16:46,297
That's very,
very, very frustrating.
407
00:16:46,297 --> 00:16:49,342
I'm starting to look
in ground zero again. [exhales]
408
00:16:49,342 --> 00:16:53,012
I don't know how I can win
without those urchins.
409
00:16:53,012 --> 00:16:54,805
♪ ♪
410
00:16:54,805 --> 00:16:57,642
[thunder rumbling]
411
00:16:59,101 --> 00:17:02,188
KIRAN: With less than two days
left until the chefs face off
412
00:17:02,188 --> 00:17:04,649
in the kitchen,
Kevin and Mario have managed
413
00:17:04,649 --> 00:17:06,234
to defy these winter rains
414
00:17:06,234 --> 00:17:08,694
and gather
some incredible mushrooms.
415
00:17:08,694 --> 00:17:11,697
Meanwhile, the unforgiving
tides and extreme cold
416
00:17:11,697 --> 00:17:13,824
have set Jade and Matt back.
417
00:17:13,824 --> 00:17:16,702
Can they turn things around
and stay in this competition?
418
00:17:16,702 --> 00:17:22,875
♪ ♪
419
00:17:23,918 --> 00:17:25,878
- I don't know
about that lip, man.
420
00:17:25,878 --> 00:17:27,213
I'm a bit concerned.
421
00:17:27,213 --> 00:17:29,298
You're, like--
you're not scratchy or itchy
422
00:17:29,298 --> 00:17:30,800
or anything like that?
- No, man.
423
00:17:30,800 --> 00:17:33,469
I'm breathing fine.
I don't feel it.
424
00:17:33,469 --> 00:17:35,263
- Okay.
MARIO: I'm sort of worried
425
00:17:35,263 --> 00:17:38,724
about my lip, but the only way
to failure is quitting.
426
00:17:38,724 --> 00:17:41,435
So I'm not gonna quit,
for me and for Chef.
427
00:17:41,435 --> 00:17:42,979
I can't wait
to get to the kitchen
428
00:17:42,979 --> 00:17:45,147
and hopefully kick
this other team's butt.
429
00:17:45,147 --> 00:17:47,108
I'm making it to the end,
big lip or not.
430
00:17:47,108 --> 00:17:49,026
KEVIN: All right, cool.
- [laughs]
431
00:17:51,445 --> 00:17:53,072
- Hey, right on, man.
How are you feeling?
432
00:17:53,072 --> 00:17:54,323
MATT: Better.
- Better?
433
00:17:54,323 --> 00:17:55,616
- Oh, yeah.
434
00:17:55,616 --> 00:17:56,784
I was a little scared--
JADE: A little bit warm?
435
00:17:56,784 --> 00:17:57,827
- A little scary
for a bit there.
436
00:17:57,827 --> 00:17:59,537
- Aw, Matt, I was worried
about you.
437
00:17:59,537 --> 00:18:00,955
I'm glad you're feeling better.
Good to have you back.
438
00:18:00,955 --> 00:18:02,540
- Thanks, man.
Appreciate it.
439
00:18:02,540 --> 00:18:04,542
The thought that
me leaving Jade behind
440
00:18:04,542 --> 00:18:07,086
was really weighing heavily
on how I was feeling.
441
00:18:07,086 --> 00:18:09,297
I had to make sure
that I come back strong
442
00:18:09,297 --> 00:18:10,798
and help him out with foraging
443
00:18:10,798 --> 00:18:12,717
and cooking in the kitchen
as well.
444
00:18:12,717 --> 00:18:14,635
It hasn't been easy at all,
um...
445
00:18:14,635 --> 00:18:16,304
- It hasn't been
what I expected.
446
00:18:16,304 --> 00:18:18,639
Like, I really had
full expectations, you know,
447
00:18:18,639 --> 00:18:19,849
with being from here
448
00:18:19,849 --> 00:18:22,935
that I'd come up
with quite a few more items.
449
00:18:22,935 --> 00:18:24,270
We've still got
a leg in this race,
450
00:18:24,270 --> 00:18:26,480
and I think
we still can kill it, man.
451
00:18:26,480 --> 00:18:28,399
- Go find some ingredients.
I think we should get going.
452
00:18:28,399 --> 00:18:29,984
JADE:
Yeah, let's do it.
453
00:18:29,984 --> 00:18:36,991
♪ ♪
454
00:18:43,706 --> 00:18:45,041
KEVIN:
I'm definitely switching
455
00:18:45,041 --> 00:18:47,626
from hunter-gatherer mode
to chef mode.
456
00:18:47,626 --> 00:18:50,379
I'm chompin' at the bit
to get into that kitchen.
457
00:18:50,379 --> 00:18:51,881
Got a lot of good mushrooms.
458
00:18:51,881 --> 00:18:54,383
I'm really excited
to use that urchin.
459
00:18:54,383 --> 00:18:56,385
I'm still looking
for that madrone tree
460
00:18:56,385 --> 00:18:58,054
that's gonna
complete my dessert.
461
00:18:58,054 --> 00:18:59,513
I don't think
there's any out here
462
00:18:59,513 --> 00:19:01,474
after scouring this earth.
463
00:19:01,474 --> 00:19:03,976
Disappointed because
I was excited to taste
464
00:19:03,976 --> 00:19:07,146
what those madrone berries
would be like soaked in honey.
465
00:19:07,146 --> 00:19:10,900
I've gotta start thinking
of some different ideas.
466
00:19:10,900 --> 00:19:17,907
♪ ♪
467
00:19:20,618 --> 00:19:21,869
JADE:
Lots of rose hips
468
00:19:21,869 --> 00:19:25,164
still in here.
We could get more of those.
469
00:19:25,164 --> 00:19:27,041
What we're gonna do with these,
man--
470
00:19:27,041 --> 00:19:29,001
we're gonna cook 'em down in,
like, a little bit of water.
471
00:19:29,001 --> 00:19:30,586
MATT: Try to get whatever sugar
you can out of 'em?
472
00:19:30,586 --> 00:19:31,796
JADE:
Yeah, and then you can make
473
00:19:31,796 --> 00:19:34,924
some sort of almost,
like, a rose hip butter.
474
00:19:34,924 --> 00:19:37,843
Do you wanna continue on down
to the end of this bit
475
00:19:37,843 --> 00:19:39,553
and pick some plantain?
MATT: Yeah.
476
00:19:39,553 --> 00:19:41,347
- 'Cause then we can whittle
that into our pasta.
477
00:19:43,974 --> 00:19:44,975
- Okay.
478
00:19:47,186 --> 00:19:49,647
JADE: We need a lot, 'cause
it wilts down to nothing.
479
00:19:49,647 --> 00:19:52,066
I am so happy
that Matt is back in the game.
480
00:19:52,066 --> 00:19:53,526
I really need him
to help me find
481
00:19:53,526 --> 00:19:54,860
some more wild ingredients.
482
00:19:54,860 --> 00:19:57,947
He's an absolute vital part
of my team.
483
00:19:57,947 --> 00:20:04,954
♪ ♪
484
00:20:04,954 --> 00:20:08,749
I see the log that I tied
my uni to has floated back in.
485
00:20:08,749 --> 00:20:11,252
So I might be able to beachcomb
and find that bag.
486
00:20:11,252 --> 00:20:13,087
But the chances are slim.
487
00:20:13,087 --> 00:20:16,674
♪ ♪
488
00:20:16,674 --> 00:20:20,553
- I hope nothing got our goods
out of that bait box.
489
00:20:20,553 --> 00:20:22,596
♪ ♪
490
00:20:22,596 --> 00:20:24,640
MARIO:
Find my jackpot, baby.
491
00:20:24,640 --> 00:20:28,018
♪ ♪
492
00:20:28,018 --> 00:20:30,187
KEVIN: Aha!
- [laughs] Baby!
493
00:20:31,939 --> 00:20:33,816
Still here, lookin' good.
494
00:20:33,816 --> 00:20:35,025
All right, I feel better.
495
00:20:35,025 --> 00:20:36,360
KEVIN:
I don't have to kill an otter.
496
00:20:36,360 --> 00:20:37,361
MARIO:
[laughs]
497
00:20:40,322 --> 00:20:41,782
JADE: Around all these
rocks here, there's...
498
00:20:41,782 --> 00:20:43,534
MATT: Yeah.
JADE: Potential.
499
00:20:43,534 --> 00:20:47,037
If all else fails, we'll have
oysters for every course.
500
00:20:47,037 --> 00:20:48,205
That's a joke.
I really hope
501
00:20:48,205 --> 00:20:50,249
I don't have oysters
for every course.
502
00:20:50,249 --> 00:20:55,171
♪ ♪
503
00:20:55,171 --> 00:20:57,423
Last time,
I found the urchin over here.
504
00:20:57,423 --> 00:21:02,803
♪ ♪
505
00:21:02,803 --> 00:21:04,180
KEVIN: I'm gonna grab some
of these beach peas
506
00:21:04,180 --> 00:21:06,640
for my appetizer before
the sun goes down.
507
00:21:06,640 --> 00:21:07,892
But I still need something
508
00:21:07,892 --> 00:21:09,602
to add to the custard
for my dessert.
509
00:21:09,602 --> 00:21:12,855
♪ ♪
510
00:21:12,855 --> 00:21:14,774
[laughs]
511
00:21:14,774 --> 00:21:16,108
Fruit tree.
512
00:21:16,108 --> 00:21:18,694
♪ ♪
513
00:21:18,694 --> 00:21:20,821
[laughs]
514
00:21:20,821 --> 00:21:23,574
♪ ♪
515
00:21:23,574 --> 00:21:25,326
You gotta be kidding me.
516
00:21:25,326 --> 00:21:32,333
♪ ♪
517
00:21:33,542 --> 00:21:34,752
Ah.
518
00:21:35,920 --> 00:21:36,921
[kisses]
519
00:21:36,921 --> 00:21:38,464
♪ ♪
520
00:21:38,464 --> 00:21:40,800
Oh, I have no idea
how that apple tree got there.
521
00:21:40,800 --> 00:21:44,011
The apple tree was old,
just completely out of place.
522
00:21:45,846 --> 00:21:47,598
It's--[laughs]
It's really hard to resist
523
00:21:47,598 --> 00:21:49,308
the urge to just bite
right into it.
524
00:21:49,308 --> 00:21:50,309
[chuckles]
525
00:21:50,309 --> 00:21:52,228
I'm not seeing a lot of fruit.
526
00:21:52,228 --> 00:21:57,399
So, uh, thanks angels.
527
00:21:57,399 --> 00:22:00,611
I've never found
a greater intersection
528
00:22:00,611 --> 00:22:02,112
of my love
for the outdoors
529
00:22:02,112 --> 00:22:04,532
for foraging,
for cooking over fire.
530
00:22:04,532 --> 00:22:07,493
You could say this competition
is made for me to win.
531
00:22:09,078 --> 00:22:12,498
JADE: Oh.
532
00:22:12,498 --> 00:22:13,916
I'm gonna
get out on this rock here.
533
00:22:13,916 --> 00:22:15,876
MATT: All right.
534
00:22:15,876 --> 00:22:17,002
JADE: [grunts]
MATT: Be careful.
535
00:22:17,002 --> 00:22:21,048
♪ ♪
536
00:22:21,048 --> 00:22:24,343
JADE:
Oh, what is this down here?
537
00:22:24,343 --> 00:22:25,970
Empty shells.
538
00:22:25,970 --> 00:22:27,429
MATT: Anything good?
JADE: Oh, Matt!
539
00:22:27,429 --> 00:22:29,139
Buddy.
MATT: What?
540
00:22:29,139 --> 00:22:31,225
JADE:
Holy hell.
541
00:22:31,225 --> 00:22:32,768
MATT: What'd you find?
JADE: [grunts]
542
00:22:34,478 --> 00:22:35,771
MATT:
Oh, those aren't oysters.
543
00:22:35,771 --> 00:22:37,940
JADE:
No, they're not oysters at all.
544
00:22:37,940 --> 00:22:40,067
MATT:
No...
545
00:22:40,067 --> 00:22:41,485
JADE:
[laughs]
546
00:22:41,485 --> 00:22:43,153
Oh, man.
547
00:22:43,153 --> 00:22:44,446
MATT:
There's your urchins.
548
00:22:44,446 --> 00:22:47,449
- Ha! Right on, man.
MATT: You got 'em, man.
549
00:22:47,449 --> 00:22:48,784
JADE:
Finding new sea urchin
550
00:22:48,784 --> 00:22:50,703
has brought me back
into this game.
551
00:22:50,703 --> 00:22:52,246
Incorporating them into
my dessert
552
00:22:52,246 --> 00:22:53,497
could just give me the edge
553
00:22:53,497 --> 00:22:55,207
that I really think
I need to win.
554
00:22:55,207 --> 00:22:56,208
MATT: So good.
- I'm pumped.
555
00:22:56,208 --> 00:22:57,710
- Yeah.
556
00:22:57,710 --> 00:22:59,878
JADE: I couldn't have asked
for a better finish to our day.
557
00:22:59,878 --> 00:23:01,213
I came here to, you know,
558
00:23:01,213 --> 00:23:03,090
tough it out
through some real adversity,
559
00:23:03,090 --> 00:23:04,508
and to get into that kitchen
560
00:23:04,508 --> 00:23:06,010
and show myself
that even though
561
00:23:06,010 --> 00:23:07,720
I've been out
of the professional kitchen
562
00:23:07,720 --> 00:23:10,347
for almost a year,
I still have it.
563
00:23:10,347 --> 00:23:12,308
Whoo!
[both laugh]
564
00:23:12,308 --> 00:23:15,185
♪ ♪
565
00:23:18,647 --> 00:23:21,692
[dramatic music]
566
00:23:21,692 --> 00:23:24,528
♪ ♪
567
00:23:24,528 --> 00:23:26,739
JADE: I look over at Kevin,
and he's calm.
568
00:23:26,739 --> 00:23:28,407
He's cool.
He's confident.
569
00:23:28,407 --> 00:23:31,201
But I really want to win.
570
00:23:31,201 --> 00:23:32,536
KEVIN: I met Jade
and just kind of kept
571
00:23:32,536 --> 00:23:35,080
the same thought process
I kept the entire time,
572
00:23:35,080 --> 00:23:37,416
which is don't worry
about the competition.
573
00:23:37,416 --> 00:23:39,084
Worry about making
the best meal you can.
574
00:23:40,711 --> 00:23:41,920
- Whoa!
575
00:23:41,920 --> 00:23:43,047
[laughs]
JADE: Whoa.
576
00:23:43,047 --> 00:23:44,590
KEVIN: Nice.
MARIO: That's unreal!
577
00:23:44,590 --> 00:23:47,259
KEVIN: We see this beautiful,
beautiful kitchen--
578
00:23:47,259 --> 00:23:50,721
big, open hearths,
amazing utensils.
579
00:23:50,721 --> 00:23:53,432
JADE:
It is a fantastic kitchen.
580
00:23:53,432 --> 00:23:56,310
♪ ♪
581
00:23:56,310 --> 00:23:59,063
KIRAN:
Chefs, teams, you made it!
582
00:23:59,063 --> 00:24:01,273
Welcome to my kitchen
with a view.
583
00:24:01,273 --> 00:24:03,317
Please let me introduce
Valerie Segrest.
584
00:24:03,317 --> 00:24:04,860
She's from the Muckleshoot
tribe.
585
00:24:04,860 --> 00:24:06,278
- Hello.
586
00:24:06,278 --> 00:24:08,614
KIRAN:
She's our wild edibles expert.
587
00:24:08,614 --> 00:24:11,367
- I'm really looking at
the change in the seasons
588
00:24:11,367 --> 00:24:12,451
that's happening right now,
589
00:24:12,451 --> 00:24:14,411
with those flavors,
of the land,
590
00:24:14,411 --> 00:24:16,705
and being able
to share that with us.
591
00:24:16,705 --> 00:24:18,123
It's an honor.
592
00:24:18,123 --> 00:24:21,293
- Mario and Matt,
welcome to a new wilderness,
593
00:24:21,293 --> 00:24:23,420
the wilderness
of the high pressure,
594
00:24:23,420 --> 00:24:25,589
"professional" kitchen.
595
00:24:25,589 --> 00:24:27,549
At the start
of this epic journey,
596
00:24:27,549 --> 00:24:31,595
I revealed to you that your
gifted pantry item was goose--
597
00:24:31,595 --> 00:24:33,138
a whole goose.
598
00:24:33,138 --> 00:24:34,223
There they are.
599
00:24:34,223 --> 00:24:36,183
You have four hours
600
00:24:36,183 --> 00:24:40,104
to create a three course
culinary masterpiece
601
00:24:40,104 --> 00:24:41,980
that must consist
of an appetizer,
602
00:24:41,980 --> 00:24:43,649
an entrée,
and a dessert.
603
00:24:43,649 --> 00:24:47,236
Those wild, foraged
ingredients must shine.
604
00:24:47,236 --> 00:24:50,322
They must be the stars
of the show.
605
00:24:50,322 --> 00:24:53,867
Take your beautiful geese
and get to it.
606
00:24:53,867 --> 00:24:55,077
MATT:
All right, lead the way.
607
00:24:55,077 --> 00:24:56,161
JADE:
If you just wanna immediately
608
00:24:56,161 --> 00:24:57,746
grab three onion bulbs...
609
00:24:57,746 --> 00:25:00,124
We didn't get a lot of sleep.
We got wet last night.
610
00:25:00,124 --> 00:25:02,334
But getting my ingredients
out, I'm getting jacked.
611
00:25:02,334 --> 00:25:04,670
I'm excited.
This is what I came here for.
612
00:25:04,670 --> 00:25:06,839
- Okay, phase one: I'm gonna
break down this goose.
613
00:25:06,839 --> 00:25:08,382
You're gonna work
on grill and bones.
614
00:25:08,382 --> 00:25:09,883
It was difficult waking up
615
00:25:09,883 --> 00:25:12,886
and having it be maybe
30, 40 degrees Fahrenheit.
616
00:25:12,886 --> 00:25:16,557
But my heart is pumping
and I'm ready to rock.
617
00:25:16,557 --> 00:25:18,767
JADE: For my entrée,
I really wanna use the juices
618
00:25:18,767 --> 00:25:20,561
that these mushrooms
naturally release,
619
00:25:20,561 --> 00:25:24,231
so that when I add that goose
that I cook low and slow,
620
00:25:24,231 --> 00:25:25,941
I can make a beautiful ragu.
621
00:25:25,941 --> 00:25:27,901
To me, it speaks of the forest.
622
00:25:27,901 --> 00:25:29,778
Pappardelle noodles
are perfect for this,
623
00:25:29,778 --> 00:25:31,947
because they kind of
absorb that flavor,
624
00:25:31,947 --> 00:25:33,657
and that's really
what I'm going for.
625
00:25:33,657 --> 00:25:35,284
MATT: You were just saying
scrape each line?
626
00:25:35,284 --> 00:25:37,870
JADE: Yup.
MATT: Wow, that's tedious.
627
00:25:39,204 --> 00:25:41,165
KEVIN: Uh, I'm working
on a goose stock right now,
628
00:25:41,165 --> 00:25:43,167
which is gonna be
turned into the broth.
629
00:25:43,167 --> 00:25:44,710
The broth
is gonna be introduced
630
00:25:44,710 --> 00:25:48,088
to some smoked bladderwracks
that'll be getting
631
00:25:48,088 --> 00:25:49,465
some of those
winter chanterelles,
632
00:25:49,465 --> 00:25:52,050
and that'll be served
on the side of the goose.
633
00:25:52,050 --> 00:25:56,346
The main feature of the entrée
is the goose breast crisped up
634
00:25:56,346 --> 00:26:01,185
in its own fat and then served
alongside some wild mushrooms.
635
00:26:01,185 --> 00:26:03,228
Hedgehogs,
winter chanterelles--
636
00:26:03,228 --> 00:26:04,605
they're not as pretty
as I had hoped,
637
00:26:04,605 --> 00:26:08,066
but we'll work
with what we can.
638
00:26:08,066 --> 00:26:10,694
- I am going
to start shucking some oysters.
639
00:26:10,694 --> 00:26:13,489
So for my appetizer,
I'm kind of featuring, like,
640
00:26:13,489 --> 00:26:14,990
a ocean meets the shoreline.
641
00:26:14,990 --> 00:26:16,366
We're gonna have
an oyster ravioli,
642
00:26:16,366 --> 00:26:17,868
and we're gonna make
an uni beurre blanc
643
00:26:17,868 --> 00:26:20,204
and then top it with an
individual piece of uni
644
00:26:20,204 --> 00:26:21,330
and a shore pea.
645
00:26:21,330 --> 00:26:24,124
Look how full he is.
MATT: Wow.
646
00:26:24,124 --> 00:26:26,001
That's a huge oyster.
647
00:26:26,001 --> 00:26:29,421
- Oh, I hope there's
no surgeons watching,
648
00:26:29,421 --> 00:26:31,924
but this is right next
to brain surgery for me--
649
00:26:31,924 --> 00:26:32,925
quite fragile indeed.
650
00:26:35,094 --> 00:26:38,180
- I've never seen this done.
This is so neat.
651
00:26:38,180 --> 00:26:39,890
KEVIN: Our first course
is gonna be
652
00:26:39,890 --> 00:26:41,975
some yarrow butter
poached oysters
653
00:26:41,975 --> 00:26:43,602
in the bottom
of an urchin shell,
654
00:26:43,602 --> 00:26:47,189
and then on top of that, it's
gonna be a lot of fresh urchin
655
00:26:47,189 --> 00:26:49,858
and then a salad
of some beach pea.
656
00:26:49,858 --> 00:26:52,110
- Man, I am
really, really hoping
657
00:26:52,110 --> 00:26:54,029
that these urchins
survived the journey.
658
00:26:54,029 --> 00:26:57,282
So the key is gonna be if
their legs are still moving...
659
00:26:57,282 --> 00:26:59,326
yeah they are.
660
00:26:59,326 --> 00:27:01,537
Ha ha!
We're golden, buddy.
661
00:27:01,537 --> 00:27:03,372
So my dessert is something
that I like to do
662
00:27:03,372 --> 00:27:04,873
that's, you know, maybe
a little but more rustic,
663
00:27:04,873 --> 00:27:06,250
but I'd like to elevate it,
664
00:27:06,250 --> 00:27:08,669
and make what I call
"campfire stick bread"
665
00:27:08,669 --> 00:27:13,799
with a uni crème anglaise and
a sweet, tart rose hip butter.
666
00:27:13,799 --> 00:27:15,217
You know, I really thought
these rose hips
667
00:27:15,217 --> 00:27:17,636
would soften up
a lot more while cooking 'em.
668
00:27:17,636 --> 00:27:19,680
- Kevin claims to be on track.
Let's see.
669
00:27:19,680 --> 00:27:21,014
- Mm-hmm.
- I think time
670
00:27:21,014 --> 00:27:23,100
is going to evaporate on him
and all of them.
671
00:27:23,100 --> 00:27:26,144
Jade--they're looking
quite calm over there.
672
00:27:26,144 --> 00:27:27,229
I'm gonna be
very interested to see
673
00:27:27,229 --> 00:27:28,564
what he's doing
with that urchin,
674
00:27:28,564 --> 00:27:32,651
'cause he is gonna put
the uni in his dessert.
675
00:27:32,651 --> 00:27:34,444
- Mm.
- And I am skeptical.
676
00:27:34,444 --> 00:27:38,448
- Yeah, but it does have that,
like, buttery, umami,
677
00:27:38,448 --> 00:27:42,995
delicious taste--may just fuse
right into a nice dessert.
678
00:27:42,995 --> 00:27:45,205
♪ ♪
679
00:27:45,205 --> 00:27:46,707
MARIO: I mean,
it was the last apple there.
680
00:27:46,707 --> 00:27:48,458
It gotta be the best.
681
00:27:48,458 --> 00:27:49,877
[apple crunches]
Look it, you heard that crunch.
682
00:27:49,877 --> 00:27:51,128
- Phenomenal apple.
- I mean, man.
683
00:27:51,128 --> 00:27:52,921
- [laughs]
- Now you made us waste a piece
684
00:27:52,921 --> 00:27:54,715
of a apple.
KEVIN: That apple moved
685
00:27:54,715 --> 00:27:58,969
its way to the dessert,
topped with a crumble
686
00:27:58,969 --> 00:28:01,471
that's made with
Douglas fir sugar.
687
00:28:01,471 --> 00:28:03,724
I'm going to be making
a set custard
688
00:28:03,724 --> 00:28:05,392
infused with
some of this licorice root
689
00:28:05,392 --> 00:28:06,476
that Mario is cleaning,
690
00:28:06,476 --> 00:28:08,312
then hit it with some
agar-agar,
691
00:28:08,312 --> 00:28:10,272
and let it set in these bowls.
692
00:28:10,272 --> 00:28:12,608
KIRAN:
I'm intrigued.
693
00:28:12,608 --> 00:28:14,192
The agar-agar is basically
694
00:28:14,192 --> 00:28:16,486
because you don't have
the equipment so it gives you
695
00:28:16,486 --> 00:28:18,697
the jellification
without the cold.
696
00:28:18,697 --> 00:28:20,073
So that's why you
went down that route.
697
00:28:20,073 --> 00:28:23,452
I'm gonna be interested to see
how the agar-agar--
698
00:28:23,452 --> 00:28:25,662
whether it works for you
or works against you
699
00:28:25,662 --> 00:28:27,539
in terms of that texture.
We'll find out.
700
00:28:27,539 --> 00:28:29,499
KEVIN: All little bit
goes a long way.
701
00:28:29,499 --> 00:28:33,295
♪ ♪
702
00:28:33,295 --> 00:28:34,630
- Starting on your pasta?
703
00:28:34,630 --> 00:28:36,715
- Yeah, getting started
on my pasta dough.
704
00:28:36,715 --> 00:28:38,508
Um, I'm gonna use some
hemlock needles in there.
705
00:28:38,508 --> 00:28:39,843
I want it
to be a little bit speckled.
706
00:28:39,843 --> 00:28:43,305
- Okay.
You got pasta in two dishes.
707
00:28:43,305 --> 00:28:45,140
Are they gonna be
different enough?
708
00:28:45,140 --> 00:28:46,433
- You know, it's one that
709
00:28:46,433 --> 00:28:47,559
I'm a little bit worried about,
to be honest,
710
00:28:47,559 --> 00:28:48,560
but...
[laughs]
711
00:28:48,560 --> 00:28:49,811
- Can I be honest?
- Yeah.
712
00:28:49,811 --> 00:28:50,854
- So am I.
713
00:28:50,854 --> 00:28:52,481
♪ ♪
714
00:28:52,481 --> 00:28:55,525
Chefs, teams,
you guys have two hours.
715
00:28:55,525 --> 00:28:57,319
Two hours left.
716
00:28:57,319 --> 00:28:58,654
- Got it.
717
00:28:58,654 --> 00:29:00,364
The problem right now
is that that custard
718
00:29:00,364 --> 00:29:02,074
wasn't even starting to set.
719
00:29:02,074 --> 00:29:03,867
Uh, so, I'm gonna add
a little bit
720
00:29:03,867 --> 00:29:06,411
more agar
and see where that gets me.
721
00:29:06,411 --> 00:29:08,413
♪ ♪
722
00:29:08,413 --> 00:29:10,499
- I definitely think
I need to change my plans.
723
00:29:10,499 --> 00:29:11,875
MATT:
You're gonna change it?
724
00:29:11,875 --> 00:29:14,252
- I just don't want dough
on all three courses now.
725
00:29:14,252 --> 00:29:17,172
MATT: What are you
thinking of changing?
726
00:29:17,172 --> 00:29:18,173
- Just let me
think for a minute.
727
00:29:18,173 --> 00:29:19,549
MATT: Yup, totally.
728
00:29:19,549 --> 00:29:21,176
JADE:
I need to take a step back
729
00:29:21,176 --> 00:29:23,136
and figure out something
that is gonna be
730
00:29:23,136 --> 00:29:25,222
completely different
from my second two dishes.
731
00:29:25,222 --> 00:29:26,848
Right now,
I'm having a hard time
732
00:29:26,848 --> 00:29:28,600
figuring out
what I'm gonna do.
733
00:29:28,600 --> 00:29:30,435
KEVIN:
I can't help but hear
734
00:29:30,435 --> 00:29:32,145
he is pivoting
and changing directions
735
00:29:32,145 --> 00:29:33,438
and may be a bit stressed.
736
00:29:33,438 --> 00:29:34,982
It's giving me
just a bit more confidence.
737
00:29:34,982 --> 00:29:37,484
♪ ♪
738
00:29:37,484 --> 00:29:39,236
JADE: I've got oysters,
I've got uni,
739
00:29:39,236 --> 00:29:41,530
and I've got some
blanched plantain.
740
00:29:41,530 --> 00:29:43,323
So what can I start making
with this?
741
00:29:43,323 --> 00:29:44,491
And then it occurs to me.
742
00:29:44,491 --> 00:29:46,034
I think we're gonna
do frittata.
743
00:29:46,034 --> 00:29:47,244
MATT: Sure.
744
00:29:47,244 --> 00:29:48,662
- So that'll be
yummy oyster frittata.
745
00:29:48,662 --> 00:29:50,580
MATT: Gotta dial it in though.
We gotta go with it.
746
00:29:50,580 --> 00:29:51,790
JADE:
Yeah, no, absolutely.
747
00:29:51,790 --> 00:29:53,792
♪ ♪
748
00:29:53,792 --> 00:29:55,419
KEVIN:
All right, setting.
749
00:29:55,419 --> 00:29:57,212
We have a custard.
MARIO: We have a custard.
750
00:29:57,212 --> 00:30:00,007
- Now I'm just worried
it's gonna get way too hard
751
00:30:00,007 --> 00:30:01,591
'cause I added that extra agar.
752
00:30:01,591 --> 00:30:04,011
- Guys, you have
one hour remaining.
753
00:30:04,011 --> 00:30:05,846
Three have gone.
One is left.
754
00:30:05,846 --> 00:30:07,139
BOTH: One hour.
JADE: Heard, one hour.
755
00:30:07,139 --> 00:30:08,473
KIRAN:
Start moving.
756
00:30:08,473 --> 00:30:10,308
♪ ♪
757
00:30:10,308 --> 00:30:12,644
MATT: All right,
so rolling out the dough again.
758
00:30:12,644 --> 00:30:15,063
- Roll it into a, uh,
759
00:30:15,063 --> 00:30:16,565
a long line.
760
00:30:16,565 --> 00:30:18,275
And I wanna
get that cooking ASAP.
761
00:30:18,275 --> 00:30:19,943
♪ ♪
762
00:30:19,943 --> 00:30:20,944
KEVIN: The goose
when you overcook it,
763
00:30:20,944 --> 00:30:21,945
it tastes a little bit livery.
764
00:30:21,945 --> 00:30:25,073
It's not--not very enjoyable.
765
00:30:25,073 --> 00:30:27,576
It's what we're trying
to avoid here.
766
00:30:27,576 --> 00:30:29,661
♪ ♪
767
00:30:29,661 --> 00:30:31,830
JADE:
Oh, no.
768
00:30:31,830 --> 00:30:33,498
The crème anglaise has curdled.
769
00:30:33,498 --> 00:30:36,543
♪ ♪
770
00:30:36,543 --> 00:30:37,669
MATT:
Do it again real quick?
771
00:30:37,669 --> 00:30:39,629
JADE:
No.
772
00:30:39,629 --> 00:30:40,672
Oh, you know,
that's not curdled.
773
00:30:40,672 --> 00:30:42,132
That's just a uni in there.
774
00:30:42,132 --> 00:30:43,467
[laughs]
775
00:30:43,467 --> 00:30:44,634
My heart.
776
00:30:44,634 --> 00:30:46,636
- Five minutes left.
777
00:30:46,636 --> 00:30:49,556
You should now
be finishing your plates.
778
00:30:49,556 --> 00:30:56,563
♪ ♪
779
00:30:57,147 --> 00:30:59,274
MATT:
Ooh, dude, that looks so good.
780
00:30:59,274 --> 00:31:02,152
♪ ♪
781
00:31:02,152 --> 00:31:03,403
KIRAN: Chefs, one minute.
JADE: Not on that plate.
782
00:31:03,403 --> 00:31:04,571
Not on that plate.
MATT: Sorry. Which one?
783
00:31:04,571 --> 00:31:05,697
- One minute.
One minute.
784
00:31:05,697 --> 00:31:08,700
♪ ♪
785
00:31:08,700 --> 00:31:10,285
KEVIN: Salt, some salt.
Give me that.
786
00:31:10,285 --> 00:31:11,828
MATT:
Ooh!
787
00:31:11,828 --> 00:31:13,330
KEVIN: Tweezers?
MARIO: Tweezers.
788
00:31:13,330 --> 00:31:16,500
♪ ♪
789
00:31:16,500 --> 00:31:17,542
KEVIN:
[bleep].
790
00:31:17,542 --> 00:31:18,794
[groans]
791
00:31:18,794 --> 00:31:21,296
- Five, four,
792
00:31:21,296 --> 00:31:25,383
three, two, one.
793
00:31:26,676 --> 00:31:28,887
That's it.
Well done. Well done.
794
00:31:28,887 --> 00:31:30,180
[clapping]
795
00:31:30,180 --> 00:31:31,723
MARIO: Hey, man.
KIRAN: Well done.
796
00:31:31,723 --> 00:31:33,100
- Good job.
797
00:31:34,101 --> 00:31:35,519
- I overcooked the goose
a little bit.
798
00:31:35,519 --> 00:31:37,479
but should be all right.
799
00:31:37,479 --> 00:31:38,939
- There was a point
about an hour ago
800
00:31:38,939 --> 00:31:40,232
where I was like, "I don't know
if we can do this."
801
00:31:40,232 --> 00:31:41,358
- [laughs]
802
00:31:41,358 --> 00:31:43,360
- But we got
three plates of food out.
803
00:31:47,280 --> 00:31:49,783
[tense music]
804
00:31:49,783 --> 00:31:51,910
- Okay, guys,
let's get into this.
805
00:31:51,910 --> 00:31:54,412
How you use
your culinary skills
806
00:31:54,412 --> 00:31:56,748
to transform
these wild ingredients
807
00:31:56,748 --> 00:31:58,416
into incredible food
808
00:31:58,416 --> 00:32:01,044
is exactly what Valerie and I
are looking for.
809
00:32:01,044 --> 00:32:04,756
Now gonna let the food
do the talking.
810
00:32:04,756 --> 00:32:06,842
Your appetizers please, Jade.
811
00:32:06,842 --> 00:32:08,009
Tell us about yours.
812
00:32:08,009 --> 00:32:10,011
- Yeah, I made
a shoreline frittata--
813
00:32:10,011 --> 00:32:11,763
pacific oysters, bladderwrack,
814
00:32:11,763 --> 00:32:14,432
wilted plantain
garnished with uni
815
00:32:14,432 --> 00:32:15,642
and shore peas.
816
00:32:15,642 --> 00:32:19,396
♪ ♪
817
00:32:19,396 --> 00:32:20,564
VALERIE:
That's really good.
818
00:32:20,564 --> 00:32:22,232
I've never actually
had the chance
819
00:32:22,232 --> 00:32:24,609
to have uni
and beach peas together.
820
00:32:24,609 --> 00:32:26,069
It reminds me of, like,
821
00:32:26,069 --> 00:32:28,488
just a normal home breakfast
from the northwest.
822
00:32:28,488 --> 00:32:30,031
It's a great way
to just wake up
823
00:32:30,031 --> 00:32:33,451
and get that, like,
fresh air from the shoreline.
824
00:32:33,451 --> 00:32:35,787
- The flavor combinations
do work.
825
00:32:35,787 --> 00:32:37,664
You definitely taste that uni.
826
00:32:37,664 --> 00:32:39,666
All of those shoreline
ingredients you want--
827
00:32:39,666 --> 00:32:41,168
the taste of salt.
828
00:32:41,168 --> 00:32:42,919
And it's a little bit
under seasoned.
829
00:32:42,919 --> 00:32:44,963
All in all, it's a nice dish.
830
00:32:44,963 --> 00:32:48,842
And you managed not to put
any pasta in there.
831
00:32:48,842 --> 00:32:50,677
- [laughs]
- Well done, Jade, on that.
832
00:32:50,677 --> 00:32:53,013
Kevin, tell us about your dish.
833
00:32:53,013 --> 00:32:55,432
- I have a salad
of fresh beach pea leaves
834
00:32:55,432 --> 00:32:58,435
dressed in an underripe
blackberry vinaigrette.
835
00:32:58,435 --> 00:33:00,854
At the very bottom,
oysters that've been poached
836
00:33:00,854 --> 00:33:02,731
in a yarrow-infused butter.
837
00:33:02,731 --> 00:33:05,442
Over the top of that,
a ton of fresh uni.
838
00:33:05,442 --> 00:33:07,611
I intentionally covered
all the elements of the dish
839
00:33:07,611 --> 00:33:09,905
so you guys can kind of
discover the uni like I did
840
00:33:09,905 --> 00:33:12,324
when I was out at camp.
841
00:33:12,324 --> 00:33:14,242
- I feel like
if I had goggles on
842
00:33:14,242 --> 00:33:16,036
and I was, like,
looking in the water,
843
00:33:16,036 --> 00:33:18,371
this is what
I would be seeing.
844
00:33:18,371 --> 00:33:20,457
For a forager like me, like,
845
00:33:20,457 --> 00:33:22,375
I loved to see
a plate like that.
846
00:33:22,375 --> 00:33:23,710
KIRAN:
It's really tasty--
847
00:33:23,710 --> 00:33:26,129
the sumptuous sweetness
from the oyster,
848
00:33:26,129 --> 00:33:28,340
the beautiful umami
from the uni.
849
00:33:28,340 --> 00:33:29,841
For your
blackberry vinaigrette,
850
00:33:29,841 --> 00:33:32,844
you could've used a little bit
more just to help it along.
851
00:33:32,844 --> 00:33:34,095
- Okay.
- The beach peas--
852
00:33:34,095 --> 00:33:35,388
they're delicious.
853
00:33:35,388 --> 00:33:37,807
But as you get
further down the stem,
854
00:33:37,807 --> 00:33:39,184
they get tough, chewy.
- Fibrous.
855
00:33:39,184 --> 00:33:40,518
- Yeah, it's too fibrous.
856
00:33:40,518 --> 00:33:42,854
But it's delicious.
You guys have worked hard.
857
00:33:42,854 --> 00:33:44,606
Good job.
- Thank you.
858
00:33:44,606 --> 00:33:47,025
- All right,
moving on to your entrées.
859
00:33:47,025 --> 00:33:48,735
Kevin, tell us about it.
860
00:33:48,735 --> 00:33:50,237
- So we've got goose breast
861
00:33:50,237 --> 00:33:52,197
rendered and basted
in its own fat.
862
00:33:52,197 --> 00:33:54,324
It's been seasoned
with the Douglas fir salt.
863
00:33:54,324 --> 00:33:57,494
Topped with oyster mushrooms,
some hedgehog mushrooms.
864
00:33:57,494 --> 00:34:00,205
In this bowl, I've got
some winter chanterelles
865
00:34:00,205 --> 00:34:02,791
and this goose dashi broth.
866
00:34:02,791 --> 00:34:05,085
♪ ♪
867
00:34:05,085 --> 00:34:07,295
- You've allowed us
the opportunity
868
00:34:07,295 --> 00:34:08,463
to taste the different elements
869
00:34:08,463 --> 00:34:10,131
of each mushroom,
which is nice.
870
00:34:10,131 --> 00:34:11,800
That hedgehog mushroom,
871
00:34:11,800 --> 00:34:13,301
which is the first time
I've ever eaten it--
872
00:34:13,301 --> 00:34:15,804
I mean, it's just dancing
all over my mouth right now.
873
00:34:15,804 --> 00:34:17,555
It's--it's beautiful.
874
00:34:17,555 --> 00:34:19,808
Your broth
is full of flavor.
875
00:34:19,808 --> 00:34:21,559
It's perfectly balanced.
876
00:34:21,559 --> 00:34:25,105
You overcooked your goose
a little bit.
877
00:34:25,105 --> 00:34:28,692
You know, you could
get away with this dish
878
00:34:28,692 --> 00:34:30,986
without the goose.
879
00:34:30,986 --> 00:34:32,779
Good cooking. Well done.
880
00:34:32,779 --> 00:34:33,947
- Thank you, Chef.
881
00:34:33,947 --> 00:34:36,825
- Jade, your entrée.
Tell us about it.
882
00:34:36,825 --> 00:34:38,159
JADE:
It's a braised goose ragu
883
00:34:38,159 --> 00:34:39,953
with handmade
pappardelle noodles
884
00:34:39,953 --> 00:34:42,038
with hemlock needles infused,
885
00:34:42,038 --> 00:34:44,165
and it's garnished
with the shore peas.
886
00:34:44,165 --> 00:34:46,793
I incorporated what little
mushroom that we found
887
00:34:46,793 --> 00:34:49,421
into the ragu,
and I hope you guys enjoy.
888
00:34:49,421 --> 00:34:52,632
- For folks at home,
this is a hemlock tree,
889
00:34:52,632 --> 00:34:54,134
and not poison-hemlock...
JADE: That's correct.
890
00:34:54,134 --> 00:34:55,135
VALERIE: Right?
- Yeah.
891
00:34:55,135 --> 00:34:56,553
- All the essential oils
892
00:34:56,553 --> 00:34:59,264
in our evergreen trees elevate
at this time of year.
893
00:34:59,264 --> 00:35:03,310
It's a great time to use it
for infusing into flavors.
894
00:35:03,310 --> 00:35:05,145
- I agree with you.
It's delicious.
895
00:35:05,145 --> 00:35:06,604
It's real comfort food.
896
00:35:06,604 --> 00:35:07,856
You didn't hide the mushroom.
897
00:35:07,856 --> 00:35:09,524
You left them big.
You left them chunky.
898
00:35:09,524 --> 00:35:11,192
You didn't let them
disappear into the sauce,
899
00:35:11,192 --> 00:35:12,944
so that was clever, you know.
900
00:35:12,944 --> 00:35:14,112
The hemlock--
901
00:35:14,112 --> 00:35:16,448
you needed triple the amount
902
00:35:16,448 --> 00:35:18,241
because the flavor
really works,
903
00:35:18,241 --> 00:35:19,492
but there's just
not enough of it.
904
00:35:19,492 --> 00:35:21,244
I'm having
to look for it too hard.
905
00:35:21,244 --> 00:35:23,038
So all the ingredients
are there.
906
00:35:23,038 --> 00:35:25,373
It just needs to be reworked
907
00:35:25,373 --> 00:35:29,919
to really allow everything
to pop through and shine.
908
00:35:29,919 --> 00:35:31,921
Okay, guys,
one more course to go.
909
00:35:31,921 --> 00:35:34,049
Dessert.
Jade, what've you got for us?
910
00:35:34,049 --> 00:35:37,427
JADE: Stick bread with
a sea salted caramel glaze,
911
00:35:37,427 --> 00:35:38,928
then I made a rose hip butter
912
00:35:38,928 --> 00:35:41,765
and I wanted to incorporate
uni into my dessert,
913
00:35:41,765 --> 00:35:44,100
so the crème anglaise
does have uni in it.
914
00:35:44,100 --> 00:35:46,144
♪ ♪
915
00:35:46,144 --> 00:35:49,105
VALERIE: I was wondering
what uni would be like
916
00:35:49,105 --> 00:35:50,273
in a dessert,
917
00:35:50,273 --> 00:35:52,317
and I think it goes
really well.
918
00:35:52,317 --> 00:35:54,027
Pairs really nicely with that.
919
00:35:54,027 --> 00:35:57,947
Very, like, gentle asset
in that rose hip flavor.
920
00:35:57,947 --> 00:36:01,368
- I could not agree more.
I was massively skeptical.
921
00:36:01,368 --> 00:36:02,911
The sauce
that you've made there
922
00:36:02,911 --> 00:36:04,788
with your uni
and those rose hips--
923
00:36:04,788 --> 00:36:05,872
fantastic.
924
00:36:05,872 --> 00:36:07,624
You've done well.
925
00:36:07,624 --> 00:36:10,001
Kevin, tell us
about your dessert.
926
00:36:10,001 --> 00:36:12,504
- I present to you
very simply titled,
927
00:36:12,504 --> 00:36:14,923
apple crumble,
a traditional crumble,
928
00:36:14,923 --> 00:36:17,717
but with rye flour
and the Douglas fir sugar.
929
00:36:17,717 --> 00:36:19,344
We've got a bit of a custard
930
00:36:19,344 --> 00:36:21,721
made by steeping heavy cream
931
00:36:21,721 --> 00:36:23,431
with a bit
of licorice fern root.
932
00:36:23,431 --> 00:36:26,476
Over the top,
thinly-shaved apple.
933
00:36:26,476 --> 00:36:29,604
- The apple in there
is tart but sweet.
934
00:36:29,604 --> 00:36:31,773
It provides a texture
that cuts through everything.
935
00:36:31,773 --> 00:36:32,899
It works.
936
00:36:32,899 --> 00:36:34,692
So you've done
the apple justice.
937
00:36:34,692 --> 00:36:36,694
There are some beautiful things
going on here,
938
00:36:36,694 --> 00:36:39,322
but I think the agar-agar
has not been your friend here.
939
00:36:39,322 --> 00:36:40,990
- We've agreed upon that.
940
00:36:40,990 --> 00:36:43,368
- Going back to it twice,
overdoing it
941
00:36:43,368 --> 00:36:47,330
just has made this
a little bit, uh, too set.
942
00:36:47,330 --> 00:36:48,832
- Yeah.
943
00:36:48,832 --> 00:36:51,126
- But all in all,
it's a really nice dish.
944
00:36:51,126 --> 00:36:52,377
- Thank you.
KIRAN: Yeah.
945
00:36:52,377 --> 00:36:54,879
You can all be extremely
proud of yourselves.
946
00:36:54,879 --> 00:36:56,923
Really. Very well done.
947
00:36:56,923 --> 00:36:59,175
We're gonna go away,
have a little chat.
948
00:36:59,175 --> 00:37:00,635
- Thank you.
- Thank you.
949
00:37:00,635 --> 00:37:02,011
KEVIN: If I could've done
one thing better,
950
00:37:02,011 --> 00:37:03,513
it would've been that custard,
951
00:37:03,513 --> 00:37:05,306
but I got everything
on the plate that I wanted,
952
00:37:05,306 --> 00:37:07,267
so I surprised myself, really.
953
00:37:07,267 --> 00:37:09,769
I couldn't have done this
without Mario.
954
00:37:09,769 --> 00:37:11,271
JADE: Life is all about
taking risks.
955
00:37:11,271 --> 00:37:13,398
Going out into the wild
was taking a risk.
956
00:37:13,398 --> 00:37:15,024
Coming up here
was taking a risk.
957
00:37:15,024 --> 00:37:16,651
I took a huge risk
958
00:37:16,651 --> 00:37:19,571
trying to incorporate
uni into my dessert.
959
00:37:19,571 --> 00:37:22,532
♪ ♪
960
00:37:22,532 --> 00:37:24,409
- Kevin, Jade,
961
00:37:24,409 --> 00:37:26,161
Mario, Matt,
962
00:37:26,161 --> 00:37:28,037
we sent you out
963
00:37:28,037 --> 00:37:30,707
into the great wild unknown
964
00:37:30,707 --> 00:37:33,168
and you've made it back
in one piece
965
00:37:33,168 --> 00:37:35,295
and with resounding success.
966
00:37:35,295 --> 00:37:36,421
- Thank you
- Thank you.
967
00:37:36,421 --> 00:37:38,339
- Thank you.
968
00:37:38,339 --> 00:37:43,636
- The team and the chef
that won
969
00:37:43,636 --> 00:37:46,556
this competition is...
970
00:37:46,556 --> 00:37:49,559
♪ ♪
971
00:37:49,559 --> 00:37:52,729
Kevin, Mario, well done, guys.
972
00:37:52,729 --> 00:37:54,314
MARIO: [laughs]
Yeah.
973
00:37:54,314 --> 00:37:56,983
KIRAN: Clever construction and
presentation of your appetizer
974
00:37:56,983 --> 00:37:59,527
and the perfect use of
those mushrooms in the entrée
975
00:37:59,527 --> 00:38:02,447
really sealed the win here.
976
00:38:02,447 --> 00:38:04,574
JADE: Even though I didn't
get crowned the winner,
977
00:38:04,574 --> 00:38:08,786
today I feel like
I won my soul back.
978
00:38:08,786 --> 00:38:10,914
Good job, man. You deserve it.
979
00:38:10,914 --> 00:38:12,999
That part of me
that I had given up on,
980
00:38:12,999 --> 00:38:14,626
you know,
the chef, the cooking--
981
00:38:14,626 --> 00:38:16,461
I've gotten that back,
and that, for me,
982
00:38:16,461 --> 00:38:18,421
is a huge win.
983
00:38:18,421 --> 00:38:19,714
KEVIN:
Thank you guys so much.
984
00:38:19,714 --> 00:38:21,132
KIRAN:
Good job.
985
00:38:21,132 --> 00:38:22,592
- This is definitely just
one of the greatest challenges
986
00:38:22,592 --> 00:38:23,843
I've ever taken on.
987
00:38:23,843 --> 00:38:25,637
It's just such
a satisfying feeling
988
00:38:25,637 --> 00:38:28,640
knowing that all the work I did
was worth it,
989
00:38:28,640 --> 00:38:31,100
proving that
I need to continue to follow
990
00:38:31,100 --> 00:38:33,937
my love of both
the outdoors and cooking
991
00:38:33,937 --> 00:38:35,230
and combining the two.
992
00:38:35,230 --> 00:38:37,357
It's kinda crazy to say
with numb feet
993
00:38:37,357 --> 00:38:38,942
and burnt hands and fingers,
994
00:38:38,942 --> 00:38:40,360
but I would love
to do it again.
995
00:38:40,360 --> 00:38:42,904
♪ ♪
996
00:38:44,489 --> 00:38:47,492
[upbeat rock music]
997
00:38:47,492 --> 00:38:54,499
♪ ♪
71888
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