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[dramatic music]
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♪ ♪
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- All of these bushes,
they're all pretty bare.
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CHRIS: All right, here we go.
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TUSHAR: Even one crab
would be enough.
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CHRIS: Come on, baby.
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PERRIN: I found something
if you're open to it.
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- I kind of came in with the
"anything goes" mindset, so...
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TUSHAR: Oh, no, no, no, no.
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LAURA: I don't love
how it turned out.
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TUSHAR: I'm worried
it's not gonna cook enough.
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00:00:27,819 --> 00:00:29,279
- Keep really pushing it.
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- Hopefully,
we won't, uh, screw it up.
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[dramatic music]
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KIRAN: Two world-class chefs,
dropped into the wilderness.
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CHEF: Every second counts
in this competition.
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We get one shot.
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KIRAN: Their mission, to find
enough wild ingredients
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to make a five-star meal.
- 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 forage feast
reigns supreme.
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CHEF: Wow, my menu changes
depending on what I find.
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KIRAN:
I'm Kiran Jethwa,
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international chef
and restaurateur.
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I've travelled
the globe to collect
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and cook
incredible wild foods.
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And here in this competition,
only chefs with skills
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in both the wilderness
and the kitchen will prevail.
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- If I mess this up,
the whole dish will suffer.
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KIRAN:
This is "Chefs vs Wild."
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♪ ♪
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[dramatic music]
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♪ ♪
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With the birds flying south,
the local crabs beefing up
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to their meatiest, and the
plants retaining their sugars,
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all signs point
to the wilderness
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preparing
for the cold months ahead.
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The two chefs heading
to meet their partners
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will have to adapt
to what nature gives them.
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Their three-course meal
will feature duck,
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prized for its fatty,
flavorful meat.
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Duck pairs well with anything
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from berries
to herbaceous plants.
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But at this time of year,
the dwindling ingredients
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will test the chefs'
culinary instincts.
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And over the next few days,
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cold nights and unrelenting
rain will make it even harder
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to uncover the culinary gems
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needed to win
this competition.
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♪ ♪
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TUSHAR: My name is Tushar, and
I run a private dining company
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named The Indian Pantry.
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I am from Mumbai, India,
and I have been living
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in Vancouver
for almost ten years now.
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Cooking over a fire is
something I have been doing
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since I was kid, and I grew up
cooking with my grandmother
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in the village in India.
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Since then, I have worked in
top restaurants
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around the world.
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I'm feeling pretty confident
about what I'm going to do,
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and I think this competition
was made for me.
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♪ ♪
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LAURA: I am Laura Comer
from Kansas City, Missouri.
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I'm the executive chef
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for the Kauffman Center
for the Performing Arts.
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I am a single mom,
and I have an 18-year-old
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and 11-year-old.
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I started my career as a cake
decorator at Dairy Queen,
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and so I went
to culinary school
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and became a pastry chef,
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and then I've been
a savory chef
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for the last ten years.
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I may have a little bit of an
edge because I do have that
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pastry and savory background.
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Money, of course,
is extremely important,
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but I wanna prove to myself
that I can do hard things.
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I'm here to win.
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♪ ♪
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KIRAN: Chef Tushar has been
dropped off on Hardy Island
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to meet his partner, Chris.
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The island is surrounded
by crabs, clams, mussels,
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and tons
of coastal vegetation.
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However, if their timing
is not precise,
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the extreme tidal changes can
make foraging a challenge.
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TUSHAR: Hey, man.
CHRIS: Hey!
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Welcome to the woods.
TUSHAR: Thank you.
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Nice to meet you.
- I'm Chris.
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TUSHAR: I'm Tushar.
CHRIS: Tushar?
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- Yes.
Where are you from?
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CHRIS: Vancouver.
TUSHAR: No, no way.
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CHRIS: Yeah.
TUSHAR: I'm from Vancouver
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as well.
CHRIS: No way!
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- Yeah.
- I think we're gonna have
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the hometown advantage,
though--
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TUSHAR: I know.
- Being from around here, so...
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TUSHAR: Yeah.
CHRIS: So what are some
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of the flavors out here
that you might wanna find?
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CHRIS: It's one thing
to want it.
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It's another one to find it.
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[tense music]
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♪ ♪
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KIRAN: Chef Laura
is on the coastal mainland
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to meet her partner, Perrin.
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00:04:01,658 --> 00:04:03,948
The interior terrain
is a foraging paradise
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known for its plentiful
wild berries.
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Although,
this late in the season,
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some of the more
desirable varieties
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may be hard to come by.
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- Hey!
PERRIN: Hey.
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- I'm assuming
you're my partner.
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PERRIN: I am your partner,
indeed.
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My name is Perrin.
LAURA: I'm Laura.
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Nice to meet you.
PERRIN: Laura, wonderful
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to meet you as well.
LAURA: I'm definitely
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leaning on you.
- Okay.
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LAURA: I got the cooking part
if you keep us alive.
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[laughs]
PERRIN: Lovely, sounds good.
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LAURA: Let's go win.
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I love pairing fruit and duck
together, so I'm really hoping
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to find some
good berries out here.
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♪ ♪
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CHRIS: I think it's probably
easier up this way.
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TUSHAR: Up here in this way?
Kay, better follow you.
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I have a gameplan,
but I know the weather here
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is changing every hour.
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We're lucky to have
this weather,
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and I'm gonna make
good use while it's nice out.
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Oh, look, see right there?
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We have some huckleberries.
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♪ ♪
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Mmm.
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My weakness in the kitchen
is dessert.
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I hate doing pastries.
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I'm glad I found this early.
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I can make
a great dessert with this.
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I was thinking
huckleberry pie.
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Growing up, I used to cook
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a lot with both
of my grandmother
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and my mother.
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And most of my cooking
inspiration come from them.
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My mom passed away in 2012,
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but I'm sure she's watching
from somewhere.
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So my final meal will
represent
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what I have learned
growing up.
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I will win this
for the two of them.
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CHRIS: Uh, do you want me
to carry any of that?
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TUSHAR: I'm good.
CHRIS: Yeah?
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Okay.
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If you were struggling,
you'd tell me, though, right?
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TUSHAR: Yes, sir.
CHRIS: Kay,
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'cause communication
out here is key.
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I'm Chris Madsen,
a local hometown boy.
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Since I was a kid,
I've been foraging this land.
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Probably the most anxious
about how my partner and I
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will fare together.
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I just got back from two years
of living on a boat,
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and on the sailboat,
the captain's orders rule.
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So in the wilderness,
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I'm hoping
that I can be in charge,
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and in the kitchen, I'm hoping
that my partner is not afraid
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to take the lead
and tell me what to do.
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We gotta keep moving.
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TUSHAR: Let's go.
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[suspenseful music]
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♪ ♪
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PERRIN: You can see
we have a nice view down here.
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- Oh, my God, look at this.
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PERRIN: It's hard
to find oceanfront
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real estate
like this these days.
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While this tide's low,
we got about an hour or two.
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Wanna turn over some rocks?
- Sounds good.
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First course, again,
I'm thinking seafood.
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So first thing,
I need to find
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my main protein
for my first dish.
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♪ ♪
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We have a whole little
ocean pantry down here,
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it seems like.
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Oysters seem
to be an obvious choice,
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but at this point,
I think it's too easy.
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I wanna think outside the box
and be a little more creative
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with our dishes.
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I think, with my early career,
people did underestimate me,
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because I am a little bit
of a girly girl.
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But I work really hard,
and I do not give up.
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That's important
to show my kids.
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There's nothing they can't do.
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I was in the top
of my culinary school
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graduating class while being
pregnant with my oldest son.
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And then,
as soon as I was done,
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I was working
two full-time jobs.
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I definitely believe that
going through tough things
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makes you stronger.
When you feel, sometimes,
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things are the darkest
or things are the hardest,
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that's how you grow
and become a better person.
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I found a clam,
but it's kind of little.
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PERRIN: Ah, a little small.
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Most of them are
gonna be like this.
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I mean, it's the question,
"Does size matter?"
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LAURA: In this case, it does.
- Okay.
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00:07:30,533 --> 00:07:32,163
LAURA: We have a couple clams.
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They're not big enough
to serve, so I wanna
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incorporate that
into the first course
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by creating a seafood broth.
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- We're just gonna go downs
and check this waterline.
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♪ ♪
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Look at this.
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So this is bull kelp,
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and it's pretty delicious just
right out of the water.
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Look at that beautiful color.
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LAURA: I think this is
gonna be amazing to add
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00:07:52,597 --> 00:07:54,137
to our first course
seafood dish.
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Some sort of salad
would be really beautiful.
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PERRIN: My name
is Perrin Hendrick.
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I've been teaching
primitive survival skills
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00:08:00,188 --> 00:08:01,518
for about 20 years.
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00:08:01,523 --> 00:08:04,323
In general,
I feel good about foraging.
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00:08:04,317 --> 00:08:07,237
Hopefully,
I can provide enough bounty
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00:08:07,237 --> 00:08:09,527
so that my partner
can really shine.
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00:08:10,657 --> 00:08:11,987
LAURA: Still need
to find my main protein
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for my first dish.
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00:08:13,368 --> 00:08:15,038
Once we have that nailed down,
it'll be easier
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00:08:15,036 --> 00:08:17,956
to kind of put
the pieces together.
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00:08:17,956 --> 00:08:23,036
♪ ♪
226
00:08:28,425 --> 00:08:31,425
[dramatic music]
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00:08:31,428 --> 00:08:35,308
♪ ♪
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00:08:35,306 --> 00:08:36,886
CHRIS: Oh, man, there's
definitely crabs here.
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00:08:36,891 --> 00:08:40,351
Check it out--dead crab shells.
That's a good sign.
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TUSHAR: We see this bay,
and it was perfect time
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00:08:42,981 --> 00:08:46,401
to get hands on some oyster,
which we used as a bait
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00:08:46,401 --> 00:08:47,781
for our crab trap.
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00:08:47,777 --> 00:08:49,277
CHRIS: Nice work.
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00:08:49,279 --> 00:08:52,699
We should have a little oyster
shucking competition later.
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00:08:52,699 --> 00:08:55,029
♪ ♪
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00:08:55,034 --> 00:08:56,954
TUSHAR: While Chris set up
the crab trap,
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I'm going to look around
for more ingredients.
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♪ ♪
239
00:09:02,250 --> 00:09:04,630
Mmm.
This is bladderwrack seaweed.
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00:09:04,627 --> 00:09:07,167
Pretty good, actually, just
even straight up like this--
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00:09:07,172 --> 00:09:08,672
crunchy, salty.
242
00:09:08,673 --> 00:09:10,183
The way I'm thinking to use
243
00:09:10,175 --> 00:09:12,675
this bladderwrack is to make
a gamey broth with this
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00:09:12,677 --> 00:09:14,047
and duck bones.
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00:09:14,054 --> 00:09:16,224
I want that salty umami taste
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00:09:16,222 --> 00:09:18,142
in the broth with the duck.
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♪ ♪
248
00:09:22,187 --> 00:09:23,727
- I think that's gonna
work for us, man.
249
00:09:23,730 --> 00:09:25,230
- I hope so.
250
00:09:25,231 --> 00:09:28,231
[tense music]
251
00:09:28,234 --> 00:09:31,864
♪ ♪
252
00:09:31,863 --> 00:09:33,323
LAURA: I'm hoping
to find berries.
253
00:09:33,323 --> 00:09:35,333
Some Himalayan blackberries
would be great for dessert.
254
00:09:35,325 --> 00:09:37,905
PERRIN: Yeah, let's just keep
our eyes peeled as we walk.
255
00:09:37,911 --> 00:09:39,121
LAURA: Well,
you're the boss here.
256
00:09:39,120 --> 00:09:41,040
I'll do whatever
you tell me to.
257
00:09:41,039 --> 00:09:42,169
For camping,
I've actually gone out
258
00:09:42,165 --> 00:09:43,535
quite a bit with my sons.
259
00:09:43,541 --> 00:09:45,171
I think it's amazing
to be able to combine
260
00:09:45,168 --> 00:09:46,918
the outdoors
with a culinary aspect,
261
00:09:46,920 --> 00:09:48,800
but I haven't done
a lot of foraging.
262
00:09:48,797 --> 00:09:50,127
So this is kind of new for me,
263
00:09:50,131 --> 00:09:52,431
and I'm following
Perrin's lead on that.
264
00:09:52,425 --> 00:09:54,465
PERRIN: See those
little ferns right there?
265
00:09:54,469 --> 00:09:57,809
We can get up there.
That's what we're looking for.
266
00:09:57,806 --> 00:09:59,966
This is a licorice fern,
267
00:09:59,974 --> 00:10:01,564
growing right up
against the tree here.
268
00:10:01,559 --> 00:10:03,479
♪ ♪
269
00:10:03,478 --> 00:10:04,728
Here, check that out.
270
00:10:04,729 --> 00:10:06,189
So you can actually nip it
with your teeth
271
00:10:06,189 --> 00:10:08,229
to try a little bit.
272
00:10:08,233 --> 00:10:10,323
- Ooh, that's fantastic.
That's super sweet.
273
00:10:10,318 --> 00:10:12,108
I can slice that down
and caramelize it
274
00:10:12,112 --> 00:10:14,282
and put it with the duck.
But I have my heart really set
275
00:10:14,280 --> 00:10:16,240
on having my duck dish
pair with fruit,
276
00:10:16,241 --> 00:10:18,581
and I need something to
highlight my dessert as well.
277
00:10:19,661 --> 00:10:23,871
PERRIN: All of these bushes,
they're all pretty bare.
278
00:10:26,084 --> 00:10:29,004
[rocks rustle]
CHRIS: Ooh, careful.
279
00:10:29,003 --> 00:10:31,263
Next up, we'll scavenge
the shoreline a little bit?
280
00:10:31,256 --> 00:10:33,086
TUSHAR: Yeah.
281
00:10:33,091 --> 00:10:36,641
Oh, it's right here--this moss.
282
00:10:36,636 --> 00:10:38,006
CHRIS: There's some easier
stuff right here.
283
00:10:38,012 --> 00:10:40,642
TUSHAR: No, I want, like,
a good, undisturbed cluster.
284
00:10:40,640 --> 00:10:44,480
So this reindeer moss
is a type of lichen.
285
00:10:44,477 --> 00:10:46,227
You wanna take this?
CHRIS: Sure.
286
00:10:46,229 --> 00:10:47,979
TUSHAR: Whenever I see
any new ingredients,
287
00:10:47,981 --> 00:10:50,071
my mind is always
working towards
288
00:10:50,066 --> 00:10:52,486
what I'm gonna create with it.
289
00:10:52,485 --> 00:10:54,445
CHRIS: Is this edible raw?
- You can taste it,
290
00:10:54,445 --> 00:10:58,655
but right now, it's not very--
it's like--
291
00:10:58,658 --> 00:11:00,238
- Not a lot of flavor.
292
00:11:00,243 --> 00:11:03,503
Haven't yet seen enough
of Tushar's foraging skills
293
00:11:03,496 --> 00:11:05,916
to know how much
of an asset he's gonna be.
294
00:11:05,915 --> 00:11:07,325
I wanna win this competition,
295
00:11:07,333 --> 00:11:09,343
so I am expecting a lot
from him.
296
00:11:09,335 --> 00:11:10,705
- Then you can fry it,
297
00:11:10,712 --> 00:11:12,212
you know, like
a crispy potato or something,
298
00:11:12,213 --> 00:11:13,593
and then you put the seasoning
299
00:11:13,590 --> 00:11:16,720
on any chips,
and it's like a good bite.
300
00:11:16,718 --> 00:11:18,048
CHRIS: You're the chef.
301
00:11:18,052 --> 00:11:25,062
♪ ♪
302
00:11:25,059 --> 00:11:26,849
PERRIN: Can you see?
LAURA: What are you looking at?
303
00:11:26,853 --> 00:11:28,523
PERRIN: Right up there.
LAURA: Over there?
304
00:11:28,521 --> 00:11:29,771
PERRIN: Halfway up.
305
00:11:30,982 --> 00:11:33,152
There were huckleberries
all along here.
306
00:11:33,151 --> 00:11:35,901
LAURA: Yeah.
This thing is loaded.
307
00:11:35,904 --> 00:11:38,074
These evergreen huckleberries
are perfect.
308
00:11:38,072 --> 00:11:40,282
They're like a cross between
a blueberry and a blackberry.
309
00:11:40,283 --> 00:11:42,493
I'm just gonna use them in the
dessert, because I don't wanna
310
00:11:42,493 --> 00:11:44,543
use evergreen huckleberries
twice.
311
00:11:44,537 --> 00:11:46,157
Now we have to find
a second kind of fruit
312
00:11:46,164 --> 00:11:48,584
to incorporate with the duck.
313
00:11:48,583 --> 00:11:50,423
PERRIN: Sneakin' a few bites.
LAURA: I don't blame you.
314
00:11:50,418 --> 00:11:52,998
I'm glad we found these,
though.
315
00:11:53,004 --> 00:11:55,804
[tense music]
316
00:11:55,798 --> 00:11:57,628
♪ ♪
317
00:11:57,634 --> 00:11:59,014
CHRIS: The storm
is rolling in, so...
318
00:11:59,010 --> 00:12:00,350
- Yeah.
- Kind of wanna move out
319
00:12:00,345 --> 00:12:02,135
pretty quick.
TUSHAR: I'll be quick.
320
00:12:02,138 --> 00:12:03,768
Chris can be
a little bit bossy,
321
00:12:03,765 --> 00:12:07,265
but I deal with a lot
of cooks in the kitchen
322
00:12:07,268 --> 00:12:09,268
with, like, with different
personalities and stuff,
323
00:12:09,270 --> 00:12:12,110
and at some time, you have to
just work around it.
324
00:12:13,524 --> 00:12:15,534
Look what we got here--
325
00:12:15,526 --> 00:12:16,896
some rose hips.
326
00:12:16,903 --> 00:12:19,993
A lot of Indian sweets
are done with rose.
327
00:12:19,989 --> 00:12:21,779
Gonna clean it, deseed it,
328
00:12:21,783 --> 00:12:24,703
and then infuse the skin
in simple syrup.
329
00:12:24,702 --> 00:12:26,332
CHRIS: We're gonna
be getting very wet
330
00:12:26,329 --> 00:12:28,249
unless we get back to camp.
331
00:12:28,248 --> 00:12:30,038
We gotta move pretty quick.
332
00:12:30,041 --> 00:12:34,671
♪ ♪
333
00:12:34,671 --> 00:12:37,551
KIRAN: As the sun sets,
Laura and Tushar have
334
00:12:37,548 --> 00:12:38,928
collected some
unique ingredients
335
00:12:38,925 --> 00:12:40,385
for flavor and garnish.
336
00:12:40,385 --> 00:12:43,005
But they are still both
lacking standout ingredients
337
00:12:43,012 --> 00:12:45,262
to feature
in their appetizers.
338
00:12:45,264 --> 00:12:47,394
With a major storm
about to roll in,
339
00:12:47,392 --> 00:12:49,852
the chefs will face
added challenges of foraging
340
00:12:49,852 --> 00:12:51,522
in a cold, drenched landscape,
341
00:12:51,521 --> 00:12:54,111
testing their fortitude
to find what they need
342
00:12:54,107 --> 00:12:56,437
in the most
extreme conditions.
343
00:12:56,442 --> 00:12:59,452
[dramatic music]
344
00:12:59,445 --> 00:13:04,525
♪ ♪
345
00:13:04,534 --> 00:13:06,544
[rain pattering]
346
00:13:06,536 --> 00:13:09,536
LAURA: It's a little bit cold
and a whole lot wet.
347
00:13:09,539 --> 00:13:12,169
PERRIN: The rain is not
gonna be letting up.
348
00:13:12,166 --> 00:13:16,876
Fire might not be
in the cards tonight.
349
00:13:16,879 --> 00:13:18,629
LAURA: And it's so cold
and so damp out.
350
00:13:18,631 --> 00:13:20,091
It's gonna be really hard
to forage enough
351
00:13:20,091 --> 00:13:21,471
if we're exhausted.
352
00:13:21,467 --> 00:13:24,347
So it's a little concerning
for tomorrow.
353
00:13:24,345 --> 00:13:26,385
[thunder booms]
354
00:13:30,685 --> 00:13:33,685
[dramatic music]
355
00:13:33,688 --> 00:13:38,528
♪ ♪
356
00:13:38,526 --> 00:13:40,776
CHRIS: We got
a pretty good haul so far.
357
00:13:40,778 --> 00:13:42,408
- Yeah.
358
00:13:42,405 --> 00:13:45,195
I slept okay-ish last night.
359
00:13:45,199 --> 00:13:47,159
But I still have
a lot of energy
360
00:13:47,160 --> 00:13:50,080
to go get the remaining
ingredients, what I need.
361
00:13:50,079 --> 00:13:52,209
I really want to cook crab,
362
00:13:52,206 --> 00:13:54,996
but we are going to head out
to forage for greens.
363
00:13:55,001 --> 00:13:57,131
We will check out
the crab trap later
364
00:13:57,128 --> 00:13:59,548
to give it
as much time possible.
365
00:13:59,547 --> 00:14:02,337
CHRIS: We got a big ol' bag
of huckleberries in here.
366
00:14:02,341 --> 00:14:05,301
I do make a damn good pie,
just throwin' it out there.
367
00:14:05,303 --> 00:14:06,803
TUSHAR: Yeah.
368
00:14:06,804 --> 00:14:09,394
CHRIS: I know my way
around the kitchen very well.
369
00:14:09,390 --> 00:14:12,810
I don't go out to eat in
restaurants all that often,
370
00:14:12,810 --> 00:14:15,610
'cause I think I can cook it
better than they can.
371
00:14:15,605 --> 00:14:18,065
So if you did wanna
make that one of my jobs,
372
00:14:18,066 --> 00:14:20,356
I could definitely promise you
373
00:14:20,359 --> 00:14:21,899
that it would be
out of this world.
374
00:14:21,903 --> 00:14:23,243
TUSHAR: Yeah.
375
00:14:23,237 --> 00:14:24,817
You got it, man.
376
00:14:24,822 --> 00:14:26,952
I am a very calm person.
377
00:14:26,949 --> 00:14:29,539
When there's a time
to say something,
378
00:14:29,535 --> 00:14:31,405
then I talk.
379
00:14:31,412 --> 00:14:35,252
But right now,
we need to focus on foraging.
380
00:14:35,249 --> 00:14:37,879
CHRIS: Comin' down like crazy--
oof.
381
00:14:37,877 --> 00:14:40,877
[dramatic music]
382
00:14:40,880 --> 00:14:44,050
♪ ♪
383
00:14:44,050 --> 00:14:46,930
PERRIN: Just right through
the soaking suds car wash.
384
00:14:46,928 --> 00:14:48,298
LAURA: [laughs]
385
00:14:48,304 --> 00:14:50,064
Neither one of us slept
very well last night.
386
00:14:50,056 --> 00:14:52,346
I think I probably slept
20, 30 minutes off and on,
387
00:14:52,350 --> 00:14:54,560
but I'm not gonna let
something get me down.
388
00:14:54,560 --> 00:14:56,520
♪ ♪
389
00:14:56,521 --> 00:14:59,441
My little berry's here.
PERRIN: Look at that.
390
00:14:59,440 --> 00:15:02,530
So that has gotta be
a red huckleberry.
391
00:15:02,527 --> 00:15:05,567
But there's only, like,
two on this whole bush.
392
00:15:05,571 --> 00:15:06,701
LAURA: Okay.
393
00:15:06,697 --> 00:15:07,867
We found red huckleberries,
394
00:15:07,865 --> 00:15:09,365
but we only found two.
395
00:15:09,367 --> 00:15:10,787
It's imperative that I have it
for the duck dish,
396
00:15:10,785 --> 00:15:12,695
'cause I really want to pair
it with a fruit.
397
00:15:12,703 --> 00:15:15,163
That was my main goal
from the start.
398
00:15:15,164 --> 00:15:16,294
PERRIN: We'll just keep
an eye out.
399
00:15:16,290 --> 00:15:17,960
That red kind of pops.
400
00:15:21,671 --> 00:15:24,671
[tense music]
401
00:15:24,674 --> 00:15:27,264
♪ ♪
402
00:15:27,260 --> 00:15:28,470
CHRIS:
So let's take a little time
403
00:15:28,469 --> 00:15:30,889
and just poke around here
slowly.
404
00:15:30,888 --> 00:15:33,388
TUSHAR: I'm on a hunt
for some veggies.
405
00:15:33,391 --> 00:15:35,851
A lot of Indian food
is vegetarian.
406
00:15:35,852 --> 00:15:38,352
And vegetables,
it's a very key element
407
00:15:38,354 --> 00:15:39,774
in Indian cooking.
408
00:15:39,772 --> 00:15:42,362
So it's very important for me
to find greens.
409
00:15:42,358 --> 00:15:44,988
[bleep] these fall leaves,
can't see anything.
410
00:15:44,986 --> 00:15:47,566
You can't see any green stubs,
like, lying underneath.
411
00:15:47,572 --> 00:15:49,412
CHRIS: Yeah.
412
00:15:49,407 --> 00:15:51,367
Ooh, and there's skunk cabbage.
413
00:15:51,367 --> 00:15:53,697
Some green in amongst
the green.
414
00:15:53,703 --> 00:15:55,083
TUSHAR: We did you get?
415
00:15:55,079 --> 00:15:56,329
CHRIS: Some skunk cabbage.
416
00:15:56,330 --> 00:15:59,630
- I haven't used the shoots,
[indistinct].
417
00:15:59,625 --> 00:16:00,915
CHRIS: Yeah.
418
00:16:00,918 --> 00:16:02,798
TUSHAR: Let me taste it.
419
00:16:02,795 --> 00:16:05,125
CHRIS: When they bloom,
they smell like--
420
00:16:05,131 --> 00:16:07,261
TUSHAR: Oh, that is tasty.
Looks like corn.
421
00:16:07,258 --> 00:16:08,468
CHRIS: Mm-hmm.
TUSHAR: Yeah, it's good.
422
00:16:08,467 --> 00:16:10,087
It's spicy.
423
00:16:10,094 --> 00:16:12,264
Maybe I'll use it in the duck.
CHRIS: Okay.
424
00:16:13,973 --> 00:16:16,273
TUSHAR: [clears throat]
425
00:16:16,267 --> 00:16:18,137
Do you have water on you?
426
00:16:18,144 --> 00:16:19,314
CHRIS: I don't.
427
00:16:19,312 --> 00:16:21,062
- Okay, let's go.
428
00:16:21,063 --> 00:16:22,573
[clears throat]
429
00:16:22,565 --> 00:16:24,895
My throat is becoming weird.
430
00:16:24,901 --> 00:16:27,451
[tense music]
431
00:16:27,445 --> 00:16:29,485
♪ ♪
432
00:16:29,488 --> 00:16:31,448
PERRIN: So the trail
that we've been walking
433
00:16:31,449 --> 00:16:33,989
is now a river.
434
00:16:33,993 --> 00:16:36,333
LAURA: The rain has put
a major damper on everything.
435
00:16:36,329 --> 00:16:38,459
It makes it very hard to
get around and find things,
436
00:16:38,456 --> 00:16:40,536
and I'm running out of options
for my first dish.
437
00:16:40,541 --> 00:16:42,211
My plan at this point
is just to be flexible
438
00:16:42,210 --> 00:16:43,420
with what I get.
439
00:16:43,419 --> 00:16:44,499
But I need
that star ingredient
440
00:16:44,503 --> 00:16:45,713
to build my dish around.,
441
00:16:45,713 --> 00:16:46,923
and we have a limited amount
of time
442
00:16:46,923 --> 00:16:48,423
to find what we need.
443
00:16:48,424 --> 00:16:50,014
PERRIN: All right, I'm gonna
head right down through here.
444
00:16:51,510 --> 00:16:54,310
We tend to walk into the woods
with all these plans,
445
00:16:54,305 --> 00:16:57,425
these intentions,
but the opportunity
446
00:16:57,433 --> 00:16:59,443
to be able to take a pivot
447
00:16:59,435 --> 00:17:02,015
opens up a whole new world.
448
00:17:02,021 --> 00:17:03,151
All right.
449
00:17:03,147 --> 00:17:06,067
I found something
if you're open to it.
450
00:17:06,067 --> 00:17:07,647
LAURA: Sounds good.
451
00:17:08,819 --> 00:17:11,069
PERRIN: So this cedar tree
where it's dry on the bottom,
452
00:17:11,072 --> 00:17:13,452
I found it this morning
while looking
453
00:17:13,449 --> 00:17:15,489
for dry tinder for fire.
454
00:17:15,493 --> 00:17:18,663
I took off this outer bark.
455
00:17:18,663 --> 00:17:24,043
There we are,
a whole colony of pill bugs.
456
00:17:24,043 --> 00:17:26,253
They actually taste
really good.
457
00:17:26,254 --> 00:17:28,134
Just like shrimp.
458
00:17:28,130 --> 00:17:30,590
- I kind of came in with
the "anything goes" mindset,
459
00:17:30,591 --> 00:17:32,841
so let's go for it.
460
00:17:32,843 --> 00:17:34,973
I've never used
anything like this,
461
00:17:34,971 --> 00:17:37,011
but I'm definitely not opposed
to using bugs.
462
00:17:37,014 --> 00:17:38,854
It's gonna add protein.
It's gonna add texture.
463
00:17:38,849 --> 00:17:40,019
I'm here to win.
464
00:17:40,017 --> 00:17:42,057
I'm finding bugs.
Look at that guy.
465
00:17:42,061 --> 00:17:44,271
Broke four nails
but completely worth it.
466
00:17:44,272 --> 00:17:46,152
This is so out
of my wheelhouse,
467
00:17:46,148 --> 00:17:47,778
and I'm like, "What can I do
with this ingredient
468
00:17:47,775 --> 00:17:50,185
to make it taste good and make
it into an elevated dish?
469
00:17:50,194 --> 00:17:51,534
Good find.
470
00:17:51,529 --> 00:17:52,819
Next time we go camping
I might have
471
00:17:52,822 --> 00:17:54,282
my boys try some bugs.
472
00:17:54,282 --> 00:17:55,452
We'll see if they'll go for it.
473
00:17:55,449 --> 00:17:58,449
[eerie music]
474
00:17:58,452 --> 00:18:05,422
♪ ♪
475
00:18:07,837 --> 00:18:10,757
[dramatic music]
476
00:18:10,756 --> 00:18:12,126
♪ ♪
477
00:18:12,133 --> 00:18:13,593
TUSHAR: [clears throat]
478
00:18:13,592 --> 00:18:16,262
The skunk cabbage seems like
a toxic vegetable.
479
00:18:16,262 --> 00:18:17,722
I'm not going to use this.
480
00:18:17,722 --> 00:18:18,762
[clears throat]
481
00:18:18,764 --> 00:18:20,644
I'm lucky I ate a little bit,
482
00:18:20,641 --> 00:18:22,941
but this was a big mistake
from Chris.
483
00:18:22,935 --> 00:18:25,265
It would have gone
really bad for me.
484
00:18:25,271 --> 00:18:28,691
I think it's better if Chris
and I split up for now.
485
00:18:28,691 --> 00:18:30,321
This is a beautiful area, huh?
486
00:18:30,318 --> 00:18:33,148
[tense music]
487
00:18:33,154 --> 00:18:35,244
♪ ♪
488
00:18:35,239 --> 00:18:37,989
Oh, wow.
489
00:18:37,992 --> 00:18:41,252
♪ ♪
490
00:18:41,245 --> 00:18:43,245
Look at that.
491
00:18:43,247 --> 00:18:44,497
Oh, I know what this is.
492
00:18:44,498 --> 00:18:48,208
It's springbank clover.
493
00:18:48,210 --> 00:18:49,710
♪ ♪
494
00:18:49,712 --> 00:18:54,222
Mmm, tastes like pea shoot,
wind peas.
495
00:18:54,216 --> 00:18:58,176
I mean, yeah, really tasty.
496
00:18:58,179 --> 00:19:01,179
It will go really well
with duck.
497
00:19:01,182 --> 00:19:03,392
I want to do a little bit
of Asian influence
498
00:19:03,392 --> 00:19:04,562
with a dumpling.
499
00:19:04,560 --> 00:19:06,150
I might be able to capture
500
00:19:06,145 --> 00:19:07,765
some of the Indian flavors
that way.
501
00:19:11,484 --> 00:19:14,494
[dramatic music]
502
00:19:14,487 --> 00:19:17,447
♪ ♪
503
00:19:17,448 --> 00:19:20,028
KIRAN: The window to forage
crucial items for their dishes
504
00:19:20,034 --> 00:19:21,544
is closing on the chefs.
505
00:19:21,535 --> 00:19:23,825
Tushar is still intent
on using crab
506
00:19:23,829 --> 00:19:26,669
for his appetizer,
while Laura needs to find
507
00:19:26,666 --> 00:19:29,706
a second fruit or she may not
have enough wild ingredients
508
00:19:29,710 --> 00:19:31,750
to pair with her duck.
509
00:19:31,754 --> 00:19:34,514
As of now,
Laura is taking more risk
510
00:19:34,507 --> 00:19:36,837
in unfamiliar ingredients
than Tushar,
511
00:19:36,842 --> 00:19:39,302
but he is putting all
of his culinary hopes
512
00:19:39,303 --> 00:19:41,813
into that crab trap.
513
00:19:41,806 --> 00:19:44,806
[tense music]
514
00:19:44,809 --> 00:19:47,139
♪ ♪
515
00:19:47,144 --> 00:19:50,154
TUSHAR: I'm super excited
to check our crab trap.
516
00:19:50,147 --> 00:19:52,227
CHRIS: I know you want
these crabs.
517
00:19:52,233 --> 00:19:54,613
TUSHAR: Crab is the one things
I really want.
518
00:19:54,610 --> 00:19:56,900
- All right, here we go.
519
00:19:56,904 --> 00:20:00,124
- Hopefully we have some big
dunge in there.
520
00:20:01,826 --> 00:20:03,616
Even one crab would be enough.
521
00:20:03,619 --> 00:20:05,579
CHRIS: Feels heavy.
TUSHAR: Feels heavy?
522
00:20:05,579 --> 00:20:06,869
CHRIS: Feels heavy.
523
00:20:08,165 --> 00:20:09,665
Come on, baby.
524
00:20:11,419 --> 00:20:13,339
No crab.
525
00:20:13,337 --> 00:20:15,587
♪ ♪
526
00:20:15,589 --> 00:20:17,379
That's really disappointing.
527
00:20:18,843 --> 00:20:20,553
TUSHAR: I don't know
what I'm gonna do.
528
00:20:20,553 --> 00:20:23,563
[tense music]
529
00:20:23,556 --> 00:20:28,186
♪ ♪
530
00:20:29,562 --> 00:20:32,312
PERRIN: How you doing
in terms of walking?
531
00:20:32,314 --> 00:20:34,154
LAURA: Just a little sore.
[laughs]
532
00:20:34,150 --> 00:20:35,530
PERRIN: All right.
533
00:20:35,526 --> 00:20:36,606
LAURA: And we are combing
this forest.
534
00:20:36,610 --> 00:20:38,240
We are going everywhere.
535
00:20:38,237 --> 00:20:40,607
We are walking miles trying to
find a second kind of fruit.
536
00:20:41,782 --> 00:20:43,532
And I'm getting tired.
537
00:20:43,534 --> 00:20:46,044
I am missing my kids terribly
at this point.
538
00:20:46,036 --> 00:20:47,956
I am missing them, and I'm
really far away from them,
539
00:20:47,955 --> 00:20:50,745
and I haven't got to talk
to them in days, so...
540
00:20:50,750 --> 00:20:53,090
it's starting to get to me.
541
00:20:53,085 --> 00:20:54,495
We're getting to the endgame,
though,
542
00:20:54,503 --> 00:20:56,093
and I'm not giving up.
543
00:20:56,088 --> 00:20:58,758
♪ ♪
544
00:20:58,758 --> 00:21:01,088
PERRIN: So this is spruce.
545
00:21:01,093 --> 00:21:03,053
There you go.
LAURA: Thank you.
546
00:21:05,097 --> 00:21:06,307
It's gonna bring me
that little bit
547
00:21:06,307 --> 00:21:07,927
of herbaceous element
for the dessert.
548
00:21:07,933 --> 00:21:09,643
PERRIN: Yeah.
549
00:21:09,643 --> 00:21:10,643
LAURA: It's gonna pair
beautifully
550
00:21:10,644 --> 00:21:11,904
with the huckleberries.
551
00:21:11,896 --> 00:21:13,266
I'm so used to going
to my pantry,
552
00:21:13,272 --> 00:21:14,692
and this is the spice I need,
and that's an herb
553
00:21:14,690 --> 00:21:16,070
I can just get from my produce,
554
00:21:16,066 --> 00:21:17,856
and seeing that you can
literally walk outside
555
00:21:17,860 --> 00:21:20,650
and pick it,
it's kind of cool.
556
00:21:20,654 --> 00:21:23,284
- Yeah, good to know
where that tree is.
557
00:21:23,282 --> 00:21:25,952
It's the first spruce
I've actually seen here.
558
00:21:25,951 --> 00:21:27,501
LAURA: I don't have
my berries yet.
559
00:21:27,495 --> 00:21:29,615
I may have to pivot
on that one.
560
00:21:31,957 --> 00:21:33,287
- So what do we need?
561
00:21:33,292 --> 00:21:34,542
CHRIS: We could leave most
of our stuff here.
562
00:21:34,543 --> 00:21:36,053
That'll make us
a little quicker.
563
00:21:36,045 --> 00:21:38,295
- I just take--
564
00:21:38,297 --> 00:21:40,627
I take the shovel just in case.
CHRIS: Okay.
565
00:21:41,675 --> 00:21:44,255
I wanted to get some crabs
just to show
566
00:21:44,261 --> 00:21:45,601
my crab-trapping skills.
567
00:21:45,596 --> 00:21:47,096
I can tell that Tushar
was disappointed.
568
00:21:47,097 --> 00:21:48,887
But sometimes you miss.
569
00:21:48,891 --> 00:21:50,431
It's just the way she goes.
570
00:21:50,434 --> 00:21:53,154
The one thing I'm worried
about now is the cook-off.
571
00:21:53,145 --> 00:21:55,515
I am expecting a lot from him
in the kitchen.
572
00:21:55,523 --> 00:21:58,823
And it will be interesting
to see if we get along there
573
00:21:58,818 --> 00:22:00,898
as well as we do out here.
574
00:22:03,656 --> 00:22:05,116
- Clams.
575
00:22:05,115 --> 00:22:09,245
Maybe we'll just use clams
for our first course.
576
00:22:09,245 --> 00:22:12,245
[tense music]
577
00:22:12,248 --> 00:22:17,038
♪ ♪
578
00:22:17,044 --> 00:22:18,844
CHRIS: There's one.
579
00:22:18,838 --> 00:22:21,338
Little baby rock crabs
all over.
580
00:22:21,340 --> 00:22:22,720
♪ ♪
581
00:22:22,716 --> 00:22:23,926
The kiss of death.
582
00:22:23,926 --> 00:22:25,086
TUSHAR: Got a bunch.
583
00:22:25,094 --> 00:22:26,264
CHRIS: Nice. Sweet.
584
00:22:26,262 --> 00:22:27,642
TUSHAR:
Did you find something there?
585
00:22:27,638 --> 00:22:29,848
I think they should be good
as a garnish.
586
00:22:29,848 --> 00:22:32,728
I'm going to fry crispy
on top of the clams.
587
00:22:32,726 --> 00:22:35,396
We have a backup plan now
for the first course.
588
00:22:35,396 --> 00:22:37,226
We have some really good
ingredients.
589
00:22:37,231 --> 00:22:39,781
And I don't think I need
anything else.
590
00:22:39,775 --> 00:22:42,105
♪ ♪
591
00:22:42,111 --> 00:22:44,491
In order to follow my dream
and career,
592
00:22:44,488 --> 00:22:46,278
the biggest sacrifice,
I think,
593
00:22:46,282 --> 00:22:49,082
was leaving my family behind
in India.
594
00:22:50,369 --> 00:22:52,789
I'm doing this for myself
and my family
595
00:22:52,788 --> 00:22:55,208
to make them proud,
and I'm so excited
596
00:22:55,207 --> 00:22:58,337
to get back to the kitchen
and cook over a fire.
597
00:22:58,335 --> 00:23:02,005
To me, winning means
everything.
598
00:23:02,006 --> 00:23:04,876
[tense music]
599
00:23:04,884 --> 00:23:07,264
♪ ♪
600
00:23:07,261 --> 00:23:08,971
PERRIN: We're losing daylight
pretty quick, so...
601
00:23:08,971 --> 00:23:10,931
LAURA: Yeah.
602
00:23:10,931 --> 00:23:12,061
PERRIN: Need a hand?
603
00:23:12,057 --> 00:23:13,387
LAURA: Yeah, I've got it.
604
00:23:13,392 --> 00:23:15,692
It's a little tough
to keep going right now.
605
00:23:15,686 --> 00:23:18,106
My feet weigh 100 pounds apiece
it feels like.
606
00:23:18,105 --> 00:23:20,935
And I'm worried we're running
out of time.
607
00:23:20,941 --> 00:23:23,441
♪ ♪
608
00:23:23,444 --> 00:23:25,824
PERRIN: Oh, look. Look.
Look at this. Look at this.
609
00:23:25,821 --> 00:23:27,451
Oh, my goodness.
610
00:23:27,448 --> 00:23:29,448
This is red huckleberry.
611
00:23:29,450 --> 00:23:33,370
Like, literally the whole bush.
This has 1, 2, 3...
612
00:23:33,370 --> 00:23:35,620
LAURA: Shut up.
PERRIN: 4, 5, 6, 7, 8,
613
00:23:35,623 --> 00:23:37,753
9, 10, 11, 12...
- They're my second fruit.
614
00:23:37,750 --> 00:23:39,920
PERRIN: 13, 14.
Oh, my goodness.
615
00:23:39,918 --> 00:23:41,088
- Uh...
616
00:23:41,086 --> 00:23:43,206
PERRIN: Just in time too.
617
00:23:43,213 --> 00:23:45,133
There are so many left.
618
00:23:45,132 --> 00:23:46,432
LAURA:
I can't even believe it.
619
00:23:46,425 --> 00:23:48,335
This was kind of
a miracle find for me.
620
00:23:48,344 --> 00:23:50,394
I have enough berries to make
a red huckleberry gastrique
621
00:23:50,387 --> 00:23:51,927
for the duck.
622
00:23:51,930 --> 00:23:53,470
That gives it a little
sweet-and-sour sauce,
623
00:23:53,474 --> 00:23:55,234
and it will be lovely.
624
00:23:55,225 --> 00:23:56,935
That makes my happier
than anything.
625
00:23:56,936 --> 00:23:59,646
That's my favorite find so far.
[laughs]
626
00:23:59,647 --> 00:24:01,567
[gentle music]
627
00:24:01,565 --> 00:24:03,525
I'm really excited going into
the cook-off tomorrow,
628
00:24:03,525 --> 00:24:05,775
because then I'm gonna feel
like I'm in my element.
629
00:24:05,778 --> 00:24:07,858
I've been kind of a fish
out of water.
630
00:24:07,863 --> 00:24:09,203
But I feel like I need to
always push myself
631
00:24:09,198 --> 00:24:10,738
in life to keep growing.
632
00:24:10,741 --> 00:24:12,701
If you never take yourself
out of your comfort zone,
633
00:24:12,701 --> 00:24:15,251
you can no character,
and you get bored.
634
00:24:15,245 --> 00:24:16,825
Through this experience
I think I realized
635
00:24:16,830 --> 00:24:18,710
I can do really tough things.
636
00:24:18,707 --> 00:24:20,497
And so now all I need to do
is cook.
637
00:24:20,501 --> 00:24:22,841
And there's no possible way
to lose at this point.
638
00:24:22,836 --> 00:24:25,836
♪ ♪
639
00:24:29,134 --> 00:24:32,144
[dramatic music]
640
00:24:32,137 --> 00:24:35,807
♪ ♪
641
00:24:35,808 --> 00:24:37,938
LAURA: With Chris and Tushar,
when I'm looking over at them,
642
00:24:37,935 --> 00:24:40,475
I just think we have kind of
almost opposite energies.
643
00:24:40,479 --> 00:24:42,559
I'm not intimidated, though,
because I have what I need.
644
00:24:42,564 --> 00:24:43,984
And we've made it through
the hardest part,
645
00:24:43,982 --> 00:24:45,942
and I'm here to win.
646
00:24:45,943 --> 00:24:48,573
TUSHAR: Chef Laura having
pastry in her background,
647
00:24:48,570 --> 00:24:50,160
I am a little bit nervous.
648
00:24:50,155 --> 00:24:53,155
But I've been cooking
my whole life on a fire.
649
00:24:53,158 --> 00:24:55,908
But I'm worried a little bit
about if Chris
650
00:24:55,911 --> 00:24:58,001
will be a good sous chef.
651
00:24:57,996 --> 00:24:59,326
If we are going to win,
652
00:24:59,331 --> 00:25:01,211
he needs to follow
my guidance.
653
00:25:01,208 --> 00:25:02,838
♪ ♪
654
00:25:02,835 --> 00:25:04,035
CHRIS: Holy smoke.
655
00:25:04,044 --> 00:25:05,634
LAURA: Look at this kitchen.
656
00:25:05,629 --> 00:25:06,959
This is amazing.
657
00:25:06,964 --> 00:25:08,924
Seeing this kitchen
for the first time,
658
00:25:08,924 --> 00:25:10,134
this is not campfire cooking.
659
00:25:10,134 --> 00:25:11,764
It's, like,
on a whole nother level.
660
00:25:11,760 --> 00:25:13,430
PERRIN: Look at this.
661
00:25:13,429 --> 00:25:16,009
TUSHAR: I'm very comfortable
cooking on fire,
662
00:25:16,014 --> 00:25:17,524
so I'm super excited.
663
00:25:17,516 --> 00:25:19,686
This is my happy place.
664
00:25:19,685 --> 00:25:20,845
KIRAN: Hey, guys.
665
00:25:20,853 --> 00:25:21,983
LAURA: Hi, there.
666
00:25:21,979 --> 00:25:23,309
KIRAN: Welcome
to my wilderness kitchen.
667
00:25:23,313 --> 00:25:26,943
This is a fire-cooking mecca.
668
00:25:26,942 --> 00:25:28,612
LAURA: It is. It's stunning.
PERRIN: Incredible.
669
00:25:28,610 --> 00:25:30,450
KIRAN: Let me introduce you
to Valerie Segrest.
670
00:25:30,446 --> 00:25:31,776
She's our wild edibles expert.
671
00:25:31,780 --> 00:25:33,870
- Hi, so nice to meet you.
672
00:25:33,866 --> 00:25:36,656
We consider this to be, like,
a living curriculum.
673
00:25:36,660 --> 00:25:39,540
And so I'm excited to taste
what you've learned.
674
00:25:39,538 --> 00:25:42,418
CHRIS: We're both from BC,
so this is our time to shine.
675
00:25:42,416 --> 00:25:43,746
PERRIN:
This is their home court.
676
00:25:43,751 --> 00:25:45,631
This is a little unfair.
677
00:25:45,627 --> 00:25:46,747
- Let me tell you this.
678
00:25:46,754 --> 00:25:48,884
This kitchen
is the great equalizer.
679
00:25:48,881 --> 00:25:50,261
PERRIN: Sure.
680
00:25:50,257 --> 00:25:54,257
- I revealed to your that your
gifted protein was duck.
681
00:25:54,261 --> 00:25:55,511
Here it is.
682
00:25:55,512 --> 00:25:57,852
And your duck must be used
in your entrée.
683
00:25:57,848 --> 00:26:00,928
Perrin, Chris,
you are the sous chefs.
684
00:26:00,934 --> 00:26:02,854
How you guys works together
is essential.
685
00:26:02,853 --> 00:26:03,983
- Yeah.
686
00:26:03,979 --> 00:26:06,649
- Chefs, you have four hours
to create
687
00:26:06,648 --> 00:26:09,358
an appetizer, an entrée,
and a dessert.
688
00:26:09,359 --> 00:26:12,909
We want to see the wilds
of British Columbia
689
00:26:12,905 --> 00:26:14,865
on three plates of food.
690
00:26:14,865 --> 00:26:19,155
Take your beautiful ducks,
and let's get to it.
691
00:26:19,161 --> 00:26:20,501
PERRIN: Come on, guys.
VALERIE: Good luck. Good luck.
692
00:26:20,496 --> 00:26:22,156
PERRIN: Come on, guys.
TUSHAR: Thank you.
693
00:26:22,164 --> 00:26:23,924
- Good luck.
- What can I do for you, Chef?
694
00:26:23,916 --> 00:26:25,166
LAURA: If you don't mind
starting to process
695
00:26:25,167 --> 00:26:26,457
the bull kelp...
PERRIN: Yep.
696
00:26:26,460 --> 00:26:27,840
LAURA: And getting
the pill bugs washed for me.
697
00:26:27,836 --> 00:26:29,246
PERRIN: Yes, Chef.
LAURA: I'm gonna start
698
00:26:29,254 --> 00:26:31,634
making batters and get
this duck cleaned real quick.
699
00:26:31,632 --> 00:26:33,012
I had some nerves
this morning,
700
00:26:33,008 --> 00:26:34,218
but I knew when I got
in the kitchen
701
00:26:34,218 --> 00:26:35,968
I'd be in my element.
702
00:26:35,969 --> 00:26:38,679
But I'm used to electricity,
so we're gonna have to adapt.
703
00:26:38,680 --> 00:26:40,560
TUSHAR: Is it hot?
704
00:26:40,557 --> 00:26:42,017
CHRIS: Not quite sizzling.
TUSHAR: Not quite.
705
00:26:42,017 --> 00:26:43,727
We've got to get
all our fire up.
706
00:26:43,727 --> 00:26:45,017
CHRIS: Yes, Chef.
707
00:26:45,020 --> 00:26:46,610
TUSHAR: In last days
my personality
708
00:26:46,605 --> 00:26:49,355
has been a bit quiet,
but I know what I want.
709
00:26:49,358 --> 00:26:51,148
And I'm the boss
in the kitchen.
710
00:26:51,151 --> 00:26:53,991
LAURA: I am making my corn
batter for my pill bugs.
711
00:26:53,987 --> 00:26:55,357
It's gonna be our land
and sea course.
712
00:26:55,364 --> 00:26:58,784
For first course we are doing
a hush puppy
713
00:26:58,784 --> 00:27:00,124
made with pill bugs.
714
00:27:00,118 --> 00:27:01,328
And we're gonna do
seaweed salad
715
00:27:01,328 --> 00:27:03,248
with bull kelp
and the nice broth
716
00:27:03,247 --> 00:27:04,957
of all the little shellfish
we found on the beach.
717
00:27:04,957 --> 00:27:07,167
The pill bugs have this
kind of shrimp finish,
718
00:27:07,167 --> 00:27:09,587
so I think those things will
all pair really well together.
719
00:27:10,879 --> 00:27:12,379
[tense music]
720
00:27:12,381 --> 00:27:14,471
TUSHAR: Just making
a ginger garlic base
721
00:27:14,466 --> 00:27:16,966
for our clam
and cook the clam in it.
722
00:27:16,969 --> 00:27:19,049
The first course
is black pepper clam
723
00:27:19,054 --> 00:27:21,184
on crispy reindeer moss.
724
00:27:21,181 --> 00:27:22,931
Keep checking the wood, please.
725
00:27:22,933 --> 00:27:25,233
- Yes, Chef.
726
00:27:25,227 --> 00:27:26,597
LAURA: Second course
of the duck
727
00:27:26,603 --> 00:27:27,863
is gonna be treated
on the smoker,
728
00:27:27,855 --> 00:27:29,265
because I'm used to
smoking things.
729
00:27:29,273 --> 00:27:30,693
From Kansas City,
it's something I know
730
00:27:30,691 --> 00:27:32,191
fairly well.
731
00:27:32,192 --> 00:27:34,192
We're smoking it
over alderwood.
732
00:27:34,194 --> 00:27:35,614
And then we're gonna finish
in the cast iron
733
00:27:35,612 --> 00:27:38,662
with fried licorice fern root.
734
00:27:38,657 --> 00:27:40,407
Finishing sauce is going to be
a gastrique,
735
00:27:40,409 --> 00:27:42,409
which I'm going to make with my
beautiful red huckleberries.
736
00:27:42,411 --> 00:27:45,711
♪ ♪
737
00:27:45,706 --> 00:27:47,746
- Mmm, mmm, mmm.
738
00:27:47,749 --> 00:27:49,419
Oh, that is so good.
739
00:27:49,418 --> 00:27:51,298
Better than anything
they could make.
740
00:27:51,295 --> 00:27:53,205
- In your dreams, babe.
[laughs]
741
00:27:53,213 --> 00:27:55,633
Went from having dirt
under my nails to pie dough.
742
00:27:55,632 --> 00:27:58,092
And we're gonna top it
with some more huckleberries.
743
00:27:58,093 --> 00:28:00,643
Dessert is a brown butter
huckleberry tart
744
00:28:00,637 --> 00:28:03,467
with a spruce crème anglaise
and spruce oil tuiles.
745
00:28:03,473 --> 00:28:05,433
I feel super confident
in pastry.
746
00:28:05,434 --> 00:28:07,524
It's my favorite thing
to work in.
747
00:28:07,519 --> 00:28:09,349
♪ ♪
748
00:28:09,354 --> 00:28:13,364
TUSHAR: I'm frying some baby
crab for the first course.
749
00:28:14,526 --> 00:28:16,696
Okay, crab is done.
750
00:28:16,695 --> 00:28:18,735
- And, Tushar, what's going on
with your moss here?
751
00:28:18,739 --> 00:28:21,369
- And gonna fry this
in duck fat.
752
00:28:21,366 --> 00:28:22,776
- Yeah.
- Yes, it will be nice
753
00:28:22,784 --> 00:28:25,914
and crunchy base for my clam.
754
00:28:25,913 --> 00:28:27,253
- And have you ever made moss?
755
00:28:27,247 --> 00:28:28,247
TUSHAR: No.
756
00:28:28,248 --> 00:28:29,788
Hopefully we won't screw it up.
757
00:28:29,791 --> 00:28:31,591
- Yeah, hopefully
you won't screw it up.
758
00:28:31,585 --> 00:28:32,745
Good luck with that.
759
00:28:32,753 --> 00:28:34,633
TUSHAR: It's getting crispy.
760
00:28:34,630 --> 00:28:36,260
CHRIS: I'm liking your lichen,
bro.
761
00:28:36,256 --> 00:28:38,836
TUSHAR: Whoo-hoo, you better.
762
00:28:38,842 --> 00:28:40,642
For the first course
I'm really excited
763
00:28:40,636 --> 00:28:42,386
to use reindeer moss,
764
00:28:42,387 --> 00:28:44,217
because I know as soon
as they bite it,
765
00:28:44,222 --> 00:28:46,982
it's gonna just melt
in their mouth.
766
00:28:48,060 --> 00:28:49,390
- You're starting to play
with your bugs?
767
00:28:49,394 --> 00:28:50,854
PERRIN: Yeah.
- LAURA: It's gonna be our
768
00:28:50,854 --> 00:28:52,984
little surf-and-turf dish.
KIRAN: Love it.
769
00:28:52,981 --> 00:28:55,191
That for me is--
is a really great ingredient.
770
00:28:55,192 --> 00:28:58,362
Once you cook these you lose
all the flavor from inside.
771
00:28:58,362 --> 00:29:00,242
So you've got to be careful
- Absolutely.
772
00:29:00,238 --> 00:29:02,198
- Okay, I look forward to
seeing what you do with them.
773
00:29:02,199 --> 00:29:03,829
♪ ♪
774
00:29:03,825 --> 00:29:06,155
Guys, you're halfway.
775
00:29:06,161 --> 00:29:08,791
Two hours in, two hours left.
776
00:29:08,789 --> 00:29:09,789
- Halfway there.
777
00:29:09,790 --> 00:29:11,170
- Heard, Chef. Thank you.
778
00:29:12,376 --> 00:29:15,046
CHRIS: Oh,
this duck looks beautiful.
779
00:29:15,045 --> 00:29:17,335
- I'm just making
my dumpling wrapper.
780
00:29:17,339 --> 00:29:18,969
This is for the second course.
781
00:29:18,966 --> 00:29:21,176
We're gonna do duck two ways.
782
00:29:21,176 --> 00:29:25,306
It's gonna be a dumpling
with some springbank clover.
783
00:29:25,305 --> 00:29:29,305
And the breast is gonna be
roasted on a fire on the bone
784
00:29:29,309 --> 00:29:32,519
along with some broth made
from bladderwrack seaweed
785
00:29:32,521 --> 00:29:34,311
and duck bones.
786
00:29:34,314 --> 00:29:36,274
CHRIS: How much time is it
gonna take to cook the duck?
787
00:29:36,274 --> 00:29:38,784
TUSHAR: I'm gonna do one
like last hour.
788
00:29:38,777 --> 00:29:41,527
Cooking on fire,
it feels exactly
789
00:29:41,530 --> 00:29:44,200
the same as I would cook
with my grandmother
790
00:29:44,199 --> 00:29:45,489
and my mother.
791
00:29:45,492 --> 00:29:47,292
The flames are like music
for me.
792
00:29:47,285 --> 00:29:49,285
It just feels perfect.
793
00:29:51,206 --> 00:29:52,496
LAURA: They're looking great
right now.
794
00:29:52,499 --> 00:29:54,169
They're bubbling up
beautifully.
795
00:29:54,167 --> 00:29:55,377
And I'm gonna start
my duck sauce.
796
00:29:55,377 --> 00:29:56,587
PERRIN: Red huckleberry?
797
00:29:56,586 --> 00:29:58,506
LAURA: Yeah,
a red huckleberry gastrique.
798
00:29:58,505 --> 00:30:00,715
PERRIN: Are you mixing in
those evergreens?
799
00:30:00,716 --> 00:30:03,216
- Yeah, gonna use a little bit
to supplement the duck sauce,
800
00:30:03,218 --> 00:30:05,048
'cause we've only got a handful
of the red one.
801
00:30:05,053 --> 00:30:06,303
♪ ♪
802
00:30:06,304 --> 00:30:07,644
CHRIS: Man, time just flies.
803
00:30:07,639 --> 00:30:09,019
TUSHAR: Maybe you can go
on huckleberry.
804
00:30:09,016 --> 00:30:10,226
CHRIS: Yes, Chef.
805
00:30:10,225 --> 00:30:11,765
TUSHAR: I can take care
of things here.
806
00:30:11,768 --> 00:30:15,018
For the dessert I'm going
to make a huckleberry pie.
807
00:30:15,022 --> 00:30:16,062
CHRIS: Pie making
is definitely
808
00:30:16,064 --> 00:30:17,444
one of my favorite things.
809
00:30:17,441 --> 00:30:19,191
So I'm looking forward to show
a little bit
810
00:30:19,192 --> 00:30:21,152
of my culinary skills
in the kitchen.
811
00:30:21,153 --> 00:30:23,323
♪ ♪
812
00:30:23,321 --> 00:30:24,531
LAURA: So the gastrique
I'm making
813
00:30:24,531 --> 00:30:26,241
is kind of
a sweet-and-sour sauce
814
00:30:26,241 --> 00:30:27,661
when you pop the berries in
815
00:30:27,659 --> 00:30:30,039
and let those kind of macerate
in that sugar.
816
00:30:30,037 --> 00:30:32,537
And then you finish it
with vinegar.
817
00:30:32,539 --> 00:30:34,419
♪ ♪
818
00:30:34,416 --> 00:30:35,996
PERRIN: I think that's great.
LAURA: Is it?
819
00:30:36,001 --> 00:30:37,631
- Great with that fat.
820
00:30:37,627 --> 00:30:39,297
♪ ♪
821
00:30:39,296 --> 00:30:41,756
- Just gonna go on the rose hip
simple syrup.
822
00:30:41,757 --> 00:30:44,677
Gonna use that for our dessert
with khoya.
823
00:30:44,676 --> 00:30:46,176
It's an Indian term.
824
00:30:46,178 --> 00:30:49,098
I literally just reduce the
milk into, like, a ricotta.
825
00:30:49,097 --> 00:30:50,847
For the tart,
I'm gonna mix this up
826
00:30:50,849 --> 00:30:52,179
with rose hip syrup.
827
00:30:52,184 --> 00:30:54,814
This reminds me of India,
actually.
828
00:30:54,811 --> 00:30:57,311
KIRAN: Three hours gone,
one hour left.
829
00:30:57,314 --> 00:30:58,614
Step it up.
830
00:30:58,607 --> 00:31:00,027
TUSHAR: Chris, you heard that?
CHRIS: Yeah.
831
00:31:00,025 --> 00:31:03,695
- Are you comfortable
doing the tart shell?
832
00:31:03,695 --> 00:31:06,315
- Uh...honestly, no.
833
00:31:06,323 --> 00:31:08,413
[dramatic music]
834
00:31:08,408 --> 00:31:09,738
At home I'd be comfortable,
835
00:31:09,743 --> 00:31:11,873
but for this competition
I want to win,
836
00:31:11,870 --> 00:31:13,330
and I think you'll do
a better job than me.
837
00:31:13,330 --> 00:31:15,420
TUSHAR: [groans]
838
00:31:15,415 --> 00:31:16,415
Okay, you know, we can switch.
839
00:31:16,416 --> 00:31:17,706
- Yep.
840
00:31:17,709 --> 00:31:19,539
Sorry. Sorry, Chef.
841
00:31:19,544 --> 00:31:21,254
TUSHAR: I'm pretty frustrated
right now.
842
00:31:21,254 --> 00:31:23,594
I was counting on Chris
to make a pie,
843
00:31:23,590 --> 00:31:24,970
and this is a major setback.
844
00:31:24,966 --> 00:31:26,636
Time is running out.
845
00:31:26,635 --> 00:31:28,885
Let's see how it turns out.
846
00:31:30,055 --> 00:31:31,805
LAURA: I'm making
a crème anglaise with spruce
847
00:31:31,807 --> 00:31:33,017
and finishing up
my spruce tuiles
848
00:31:33,016 --> 00:31:34,176
to go with my tarts.
849
00:31:34,184 --> 00:31:35,734
Get those chopped pretty fine.
850
00:31:35,727 --> 00:31:37,437
I wanted to make a tuile,
because it's gonna give me
851
00:31:37,437 --> 00:31:39,687
that kind of salty crunch.
852
00:31:39,689 --> 00:31:41,609
It's real hard to control
this oil over a fire.
853
00:31:41,608 --> 00:31:42,978
♪ ♪
854
00:31:42,984 --> 00:31:44,954
I don't love
how it turned out.
855
00:31:44,945 --> 00:31:47,275
Not exactly where I want it,
so I'm gonna do it again.
856
00:31:47,280 --> 00:31:48,870
PERRIN: Um...
857
00:31:48,865 --> 00:31:49,945
LAURA: No real happy
with that one.
858
00:31:49,950 --> 00:31:51,410
I'm gonna go again.
859
00:31:51,409 --> 00:31:52,909
PERRIN: Okay.
860
00:31:52,911 --> 00:31:55,711
TUSHAR: No, no, no, no, no.
861
00:31:55,705 --> 00:31:57,165
Don't take that risk.
862
00:31:57,165 --> 00:31:59,415
Chris, your job is to just
keep checking this pie, yeah?
863
00:31:59,417 --> 00:32:00,667
CHRIS:
Yeah, I think they're done.
864
00:32:00,669 --> 00:32:04,459
TUSHAR: The berries
are not cooked inside.
865
00:32:04,464 --> 00:32:05,804
KIRAN: Tushar.
- Yes, Chef.
866
00:32:05,799 --> 00:32:08,009
- Is one of our courses
sun-dried duck?
867
00:32:08,009 --> 00:32:09,799
- Yeah, I'm gonna
start cooking it now.
868
00:32:09,803 --> 00:32:11,473
- He's really pushing it.
869
00:32:11,471 --> 00:32:13,851
TUSHAR: Cooking on a bone
can be a bit tricky,
870
00:32:13,849 --> 00:32:16,229
but you just have to control
your fire.
871
00:32:16,226 --> 00:32:20,356
- Chefs, you guys have
half an hour left, 30 minutes.
872
00:32:20,355 --> 00:32:23,315
- Oh, damn.
873
00:32:23,316 --> 00:32:24,686
We better turn it up.
- [indistinct].
874
00:32:24,693 --> 00:32:25,783
Let's go.
875
00:32:25,777 --> 00:32:28,027
[tense music]
876
00:32:28,029 --> 00:32:29,409
LAURA:
My tuiles are almost done.
877
00:32:29,406 --> 00:32:31,946
That worked.
That turned out beautifully.
878
00:32:31,950 --> 00:32:33,450
Super big relief.
879
00:32:33,451 --> 00:32:35,501
CHRIS: Oh, my God.
880
00:32:35,495 --> 00:32:37,075
TUSHAR: Oh, [bleep].
881
00:32:37,080 --> 00:32:40,290
CHRIS: I'm worried it's not
gonna cook enough.
882
00:32:40,292 --> 00:32:41,252
- How's it going over there,
Tushar?
883
00:32:41,251 --> 00:32:42,251
You about ready?
884
00:32:42,252 --> 00:32:43,552
- Looking good. Looking good.
885
00:32:43,545 --> 00:32:45,505
- All right, chefs,
five minutes.
886
00:32:45,505 --> 00:32:47,045
LAURA: Five minutes heard.
887
00:32:47,048 --> 00:32:48,678
TUSHAR: Five minutes.
888
00:32:48,675 --> 00:32:49,675
♪ ♪
889
00:32:49,676 --> 00:32:51,636
LAURA: Pill bug fritas.
890
00:32:51,636 --> 00:32:53,256
You can see pill bugs
right on top too.
891
00:32:53,263 --> 00:32:54,933
TUSHAR: Fingers crossed.
892
00:32:54,931 --> 00:32:57,681
Oh, my God.
Look at that duck.
893
00:32:57,684 --> 00:32:59,694
LAURA: My dessert
is totally on point.
894
00:32:59,686 --> 00:33:01,726
PERRIN: Wow, so that's what
a pastry chef does.
895
00:33:01,730 --> 00:33:03,400
I feel a little bad
for those guys.
896
00:33:03,398 --> 00:33:04,728
♪ ♪
897
00:33:04,733 --> 00:33:05,863
CHRIS: Do you want me to start
carving that duck,
898
00:33:05,859 --> 00:33:06,859
or you got it?
899
00:33:06,860 --> 00:33:08,200
- I'll carve it.
- Okay.
900
00:33:08,195 --> 00:33:09,445
♪ ♪
901
00:33:09,446 --> 00:33:12,316
And look at that duck.
It's perfect.
902
00:33:12,324 --> 00:33:14,664
LAURA: I'm very happy
with the way that's cooked.
903
00:33:14,659 --> 00:33:16,079
KIRAN: Finishing touches, guys.
904
00:33:16,077 --> 00:33:18,207
TUSHAR: Get that out.
Get this out.
905
00:33:18,205 --> 00:33:20,535
KIRAN: Ten seconds.
906
00:33:20,540 --> 00:33:22,330
♪ ♪
907
00:33:22,334 --> 00:33:25,004
Five seconds.
908
00:33:25,003 --> 00:33:28,223
Three, two, one.
909
00:33:28,215 --> 00:33:31,425
And that is it.
910
00:33:31,426 --> 00:33:32,886
Tushar, step away.
911
00:33:32,886 --> 00:33:34,256
CHRIS: Good job.
912
00:33:34,262 --> 00:33:37,142
♪ ♪
913
00:33:40,268 --> 00:33:43,188
[dramatic music]
914
00:33:43,188 --> 00:33:45,978
- Chefs, survivalists,
really well done.
915
00:33:45,982 --> 00:33:47,282
Congratulations.
916
00:33:47,275 --> 00:33:49,775
Now we let the food
do the talking.
917
00:33:49,778 --> 00:33:52,448
Laura, your appetizer.
918
00:33:52,447 --> 00:33:54,487
- So this is a play
on land and sea,
919
00:33:54,491 --> 00:33:56,031
a little pour for you.
920
00:33:56,034 --> 00:33:59,294
So what we have here
is a pill bug hush puppy
921
00:33:59,287 --> 00:34:01,787
on top of a seaweed salad
with bull kelp
922
00:34:01,790 --> 00:34:03,580
and then a shellfish broth.
923
00:34:03,583 --> 00:34:07,253
♪ ♪
924
00:34:07,254 --> 00:34:09,304
- The bull kelp is great.
925
00:34:09,297 --> 00:34:10,757
It's a super food.
926
00:34:10,757 --> 00:34:12,797
And it has a really important
ecological relationship
927
00:34:12,801 --> 00:34:14,091
with the environment.
928
00:34:14,094 --> 00:34:15,264
I was excited to see that.
929
00:34:15,262 --> 00:34:16,602
- The texture of frita
is delicious.
930
00:34:16,596 --> 00:34:17,596
- Thank you.
931
00:34:17,597 --> 00:34:19,017
- It's really tasty.
- Yeah.
932
00:34:19,015 --> 00:34:21,345
KIRAN: The pill bugs,
I'm so impressed that you had
933
00:34:21,351 --> 00:34:23,061
that thought process
to go and get those.
934
00:34:23,061 --> 00:34:25,651
And I just wish they were given
more of a chance
935
00:34:25,647 --> 00:34:27,607
to be front and center
in the dish.
936
00:34:27,607 --> 00:34:29,567
I just think the flavor
of the frita
937
00:34:29,567 --> 00:34:30,567
overpowered them a little bit.
938
00:34:30,568 --> 00:34:32,148
- Understood.
KIRAN: Yeah.
939
00:34:32,153 --> 00:34:34,413
Tushar, your appetizer.
940
00:34:34,406 --> 00:34:37,366
- I have a dish from the ocean.
941
00:34:37,367 --> 00:34:40,997
We have black pepper clam
with crispy shore crab.
942
00:34:40,996 --> 00:34:43,666
And the bottom
is fried reindeer moss.
943
00:34:43,665 --> 00:34:45,625
- Reindeer lichen is--
did you try it raw?
944
00:34:45,625 --> 00:34:46,745
- I have.
- It's horrible.
945
00:34:46,751 --> 00:34:48,751
- It tastes like aspirin.
- Yeah.
946
00:34:48,753 --> 00:34:54,133
♪ ♪
947
00:34:54,134 --> 00:34:55,434
KIRAN: Love that reindeer moss.
948
00:34:55,427 --> 00:34:56,677
It's very, very good.
949
00:34:56,678 --> 00:34:57,758
- Thank you.
950
00:34:57,762 --> 00:34:59,512
- And I love
that you transformed
951
00:34:59,514 --> 00:35:01,564
a really bitter flavor into
something that's, like,
952
00:35:01,558 --> 00:35:03,348
a good snap of texture.
953
00:35:03,351 --> 00:35:05,231
- The texture is outstanding.
954
00:35:05,228 --> 00:35:08,608
But your clams,
955
00:35:08,606 --> 00:35:10,606
they've gone
a little bit chewy.
956
00:35:10,608 --> 00:35:11,898
- Okay.
KIRAN: I think the reindeer
957
00:35:11,901 --> 00:35:13,151
lichen's a big win
on this dish.
958
00:35:13,153 --> 00:35:14,153
- Yeah.
- It's fantastic.
959
00:35:14,154 --> 00:35:15,204
- Thank you.
960
00:35:15,196 --> 00:35:17,446
- Okay, guys, entrées.
Tushar.
961
00:35:17,449 --> 00:35:21,409
- Here we have duck two ways,
the dark meat and the dumpling.
962
00:35:21,411 --> 00:35:24,961
It's springback clover
duck breast with crispy skin
963
00:35:24,956 --> 00:35:28,336
and the broth made
with bladderwrack seaweed.
964
00:35:28,335 --> 00:35:30,955
- Hmm, the duck I thought
was gonna be a problem.
965
00:35:30,962 --> 00:35:32,802
But it's perfectly cooked.
966
00:35:32,797 --> 00:35:35,377
The broth is outstanding.
967
00:35:35,383 --> 00:35:37,053
There is so much flavor
in there.
968
00:35:37,052 --> 00:35:39,392
It's beautifully balanced
between the duck
969
00:35:39,387 --> 00:35:40,677
and the bladderwrack.
970
00:35:40,680 --> 00:35:42,310
They've both worked
very well together.
971
00:35:42,307 --> 00:35:44,767
- I love the use
of springbank clover,
972
00:35:44,768 --> 00:35:47,308
because it's the source of food
that the duck eats.
973
00:35:47,312 --> 00:35:48,562
You're gonna get
the double flavor.
974
00:35:48,563 --> 00:35:50,403
- Thank you.
- It's superb cooking.
975
00:35:50,398 --> 00:35:52,068
- Thank you.
KIRAN: You've done very well.
976
00:35:52,067 --> 00:35:54,147
Laura, your entrée.
977
00:35:54,152 --> 00:35:55,652
- We did an alder-smoke duck
978
00:35:55,654 --> 00:35:57,454
with a little bit
of fried licorice fern root,
979
00:35:57,447 --> 00:36:00,697
and it has very sacred
red huckleberry sauce.
980
00:36:00,700 --> 00:36:03,200
We did add some evergreen
huckleberries to that too.
981
00:36:03,203 --> 00:36:05,963
♪ ♪
982
00:36:05,955 --> 00:36:07,205
- Yeah, very tasty.
983
00:36:07,207 --> 00:36:08,957
Duck is cooked well.
- Thank you.
984
00:36:08,958 --> 00:36:11,918
- What a gift to be able
to find red huckleberry
985
00:36:11,920 --> 00:36:13,130
this time of year.
986
00:36:13,129 --> 00:36:15,049
We call them the royalty
of all berries.
987
00:36:15,048 --> 00:36:16,128
And it's so good.
988
00:36:16,132 --> 00:36:17,222
And the licorice fern,
989
00:36:17,217 --> 00:36:18,967
I've never had it
like that before.
990
00:36:18,968 --> 00:36:20,718
It's like candied or something.
991
00:36:20,720 --> 00:36:22,970
- Yeah, it's very clever.
- Thank you.
992
00:36:22,972 --> 00:36:26,022
KIRAN: The berry sauce,
what I can get is delicious.
993
00:36:26,017 --> 00:36:28,307
- Thank you.
- But the red huckleberries...
994
00:36:28,311 --> 00:36:31,111
I probably would have used
all of them on the plate
995
00:36:31,106 --> 00:36:32,856
but made the sauce
out of the other ones
996
00:36:32,857 --> 00:36:35,067
and let these be the star.
997
00:36:35,068 --> 00:36:36,778
'Cause you just want
a few more of them.
998
00:36:36,778 --> 00:36:38,908
Okay, last course, dessert.
999
00:36:38,905 --> 00:36:40,275
Laura.
1000
00:36:40,281 --> 00:36:42,621
- This is a huckleberry
brown butter tart
1001
00:36:42,617 --> 00:36:45,617
with a spruce crème anglaise
and some spruce oil tuiles.
1002
00:36:45,620 --> 00:36:47,370
KIRAN: Okay, wow.
1003
00:36:47,372 --> 00:36:49,622
[tense music]
1004
00:36:49,624 --> 00:36:51,964
♪ ♪
1005
00:36:51,960 --> 00:36:53,420
The whole thing is delicious.
1006
00:36:53,420 --> 00:36:55,960
- Thank you.
KIRAN: It's very, very nice.
1007
00:36:55,964 --> 00:36:58,384
The berry just powers through.
1008
00:36:58,383 --> 00:37:02,183
It's got a beautiful, dense,
gooey texture.
1009
00:37:02,178 --> 00:37:03,678
- Thank you.
1010
00:37:03,680 --> 00:37:05,100
- I think I'd like a little bit
more spruce in there.
1011
00:37:05,098 --> 00:37:06,218
- Okay.
1012
00:37:06,224 --> 00:37:07,524
- But that's
looking for problems.
1013
00:37:07,517 --> 00:37:09,437
VALERIE: You took
all the ingredients in
1014
00:37:09,436 --> 00:37:11,726
and made something
really beautiful and tasty.
1015
00:37:11,730 --> 00:37:13,520
KIRAN: Of all your plates
I think this is the one
1016
00:37:13,523 --> 00:37:15,693
where you've allowed the wild
to really sing through.
1017
00:37:15,692 --> 00:37:17,072
LAURA: Thank you.
1018
00:37:17,068 --> 00:37:19,948
- Tushar, last but absolutely
not least, your dessert.
1019
00:37:19,946 --> 00:37:22,656
TUSHAR: Here we have
a huckleberry pie.
1020
00:37:22,657 --> 00:37:25,987
The white part is called khoya,
used a lot in Indian sweets,
1021
00:37:25,994 --> 00:37:28,754
so it's reduced milk,
and then it's like ricotta
1022
00:37:28,746 --> 00:37:31,116
with rose hip simple syrup
in it.
1023
00:37:31,124 --> 00:37:34,794
♪ ♪
1024
00:37:34,794 --> 00:37:37,344
I mean, it screams huckleberry
for sure.
1025
00:37:37,338 --> 00:37:38,468
♪ ♪
1026
00:37:38,465 --> 00:37:39,585
The huckleberry are delicious.
1027
00:37:39,591 --> 00:37:41,841
The pie crust,
it's very well-made,
1028
00:37:41,843 --> 00:37:43,553
especially in the conditions
that you have here.
1029
00:37:43,553 --> 00:37:44,893
I really like it.
1030
00:37:44,888 --> 00:37:46,968
My only thing is the rose hip.
1031
00:37:46,973 --> 00:37:48,483
It's just kind of gone,
1032
00:37:48,475 --> 00:37:50,635
and I don't think it's done
what you wanted it to do.
1033
00:37:50,643 --> 00:37:51,983
- Yeah.
1034
00:37:51,978 --> 00:37:55,228
- So it's probably not
the best use of that.
1035
00:37:55,231 --> 00:37:57,861
- Pastry is not my thing.
1036
00:37:57,859 --> 00:38:01,609
So I'm pretty happy
with what I came up with.
1037
00:38:01,613 --> 00:38:03,033
- Good job, guys.
1038
00:38:03,031 --> 00:38:05,621
Well, you've given us
an awful lot to think about
1039
00:38:05,617 --> 00:38:07,537
across all three
of your courses.
1040
00:38:07,535 --> 00:38:09,405
You've done extremely well
to bring anything back
1041
00:38:09,412 --> 00:38:11,252
and then transform that,
so well done.
1042
00:38:11,247 --> 00:38:13,367
So we have to go away
and think about this.
1043
00:38:13,374 --> 00:38:14,634
- Yep.
- And then we'll come back.
1044
00:38:14,626 --> 00:38:16,536
♪ ♪
1045
00:38:16,544 --> 00:38:18,674
TUSHAR: I captured
the whole story,
1046
00:38:18,671 --> 00:38:20,011
what I wanted to put up
1047
00:38:20,006 --> 00:38:22,176
combining all these
foraged ingredients
1048
00:38:22,175 --> 00:38:24,585
with my background
and heritage.
1049
00:38:24,594 --> 00:38:27,724
Ending up with a win
would be amazing.
1050
00:38:27,722 --> 00:38:30,522
- I'm very confident
in my dessert dish.
1051
00:38:30,517 --> 00:38:31,977
But in looking back now,
1052
00:38:31,976 --> 00:38:33,556
there's things I should have
added on the duck.
1053
00:38:33,561 --> 00:38:34,771
No matter what happens today,
I'm proud
1054
00:38:34,771 --> 00:38:36,441
of the dishes we put out.
1055
00:38:38,733 --> 00:38:41,443
- You can all be
extremely proud of yourselves.
1056
00:38:41,444 --> 00:38:43,534
What you did
in this kitchen today
1057
00:38:43,530 --> 00:38:45,410
from what you gathered
out there
1058
00:38:45,406 --> 00:38:47,366
was really, really impressive.
1059
00:38:47,367 --> 00:38:49,987
You guys did pretty good job
as sous chefs as well.
1060
00:38:49,994 --> 00:38:51,964
- Nature is such
a great teacher.
1061
00:38:51,955 --> 00:38:55,995
And if you're accepting
what's happening around you,
1062
00:38:56,000 --> 00:38:59,460
then you're going to come out
with awesome magic
1063
00:38:59,462 --> 00:39:01,842
and stories to tell
on the plate.
1064
00:39:01,840 --> 00:39:05,050
- Ultimately it comes down
to those ingredients
1065
00:39:05,051 --> 00:39:07,261
across your dishes,
how you treated them.
1066
00:39:07,262 --> 00:39:09,932
It was very, very close.
1067
00:39:09,931 --> 00:39:11,061
♪ ♪
1068
00:39:11,057 --> 00:39:14,767
So the winner
of this competition...
1069
00:39:14,769 --> 00:39:18,569
♪ ♪
1070
00:39:18,565 --> 00:39:20,685
Is Tushar.
1071
00:39:20,692 --> 00:39:22,032
CHRIS: We did it.
TUSHAR: We did it, bud.
1072
00:39:22,026 --> 00:39:23,646
- It's okay.
We still did a good job.
1073
00:39:23,653 --> 00:39:24,703
Thank you.
- You did great.
1074
00:39:24,696 --> 00:39:25,816
LAURA: It's okay.
1075
00:39:25,822 --> 00:39:27,492
CHRIS: [laughs]
1076
00:39:27,490 --> 00:39:28,660
LAURA: Good job.
Good job, guys.
1077
00:39:28,658 --> 00:39:30,238
I feel a little disappointed.
1078
00:39:30,243 --> 00:39:32,083
But this is an experience
of a lifetime.
1079
00:39:32,078 --> 00:39:33,618
I learned a lot about myself.
1080
00:39:33,621 --> 00:39:35,621
I learned a lot about all
kinds of wild ingredients.
1081
00:39:35,623 --> 00:39:37,503
And this is gonna
completely change me
1082
00:39:37,500 --> 00:39:38,840
and how I go forward.
1083
00:39:38,835 --> 00:39:40,495
The first thing I want to do
is call my kids
1084
00:39:40,503 --> 00:39:42,343
and talk to them,
'cause I miss them terribly.
1085
00:39:42,338 --> 00:39:43,838
I hope they'll be proud of me.
1086
00:39:43,840 --> 00:39:46,720
TUSHAR: This is one of
the best things I have done
1087
00:39:46,718 --> 00:39:48,088
in my life.
1088
00:39:48,094 --> 00:39:49,804
I always wanted to do
something like this.
1089
00:39:49,804 --> 00:39:53,734
But I didn't know that I had
this much confidence to do it.
1090
00:39:53,725 --> 00:39:57,095
I feel it comes
to a full circle.
1091
00:39:57,103 --> 00:40:02,443
And I dedicate this win
for my mom, who--
1092
00:40:02,442 --> 00:40:04,282
who is not in the world.
1093
00:40:04,277 --> 00:40:06,607
And I hope wherever she is
1094
00:40:06,613 --> 00:40:09,243
she's gonna be happy
and proud.
1095
00:40:09,240 --> 00:40:12,120
♪ ♪
79674
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