All language subtitles for Chefs.vs.Wild.S01E06.WEBRip.x264-ION10[eztv.re]-eng

[tense music]

♪ ♪

[dramatic music]

ANDREW: Worried about not
finding enough ingredients

as this tide's coming up.

MASON: Nothing.
JORDYN: Be careful.

ANDREW: Yes.

- Are you going
to eat that raw?

- It's not good.

- I have no idea
where that came from.

JORDYN: What do you got?
ANDREW: Come here right now.

- Kind of a gamble working
with ingredients that you've

never worked with before.

- Oh, my goodness.

- Just painful to watch.

KIRAN: Two world-class chefs,
dropped into the wilderness.

CHEF: Every second counts
in this competition.

We get one shot.

KIRAN: Their mission, to find
enough wild ingredients

to make a five-star meal.
- Found one.

- It's not your ordinary day
at the grocery store.

KIRAN: And here on the coast
of British Columbia,

the chefs will use those
ingredients to battle it out

and see whose forage feast
reigns supreme.

CHEF: Wow, my menu changes
depending on what I find.

KIRAN:
I'm Kiran Jethwa,

international chef
and restaurateur.

I've traveled
the globe to collect

and cook
incredible wild foods.

And here in this competition,
only chefs with skills in both

the wilderness
and the kitchen will prevail.

- If I mess this up,
the whole dish will suffer.

KIRAN:
This is "Chefs vs Wild."

♪ ♪

[dramatic music]

Among the trees
and rocky beaches

of this British Columbia
terrain lies more than just

fresh natural bounty.

Here are the vital ingredients
the Coast Salish First Nation

people thrived on
for centuries.

Season after season,
the Indigenous tribes

of this region cultivated the
local plants and sea creatures

to sustain their way of life.

These chefs and their
foraging partners

must now brave
the elements to unearth

these edible treasures.

For this cook-off, the teams
will be given venison,

a main source
of the Coast Salish diet.

Victory will depend on how
they prepare this ingredient

and how their foraged items
shine throughout the meal.

♪ ♪

MASON:
My name is Mason Snyder.

I'm from Parker, Colorado.

I'm a private chef
and caterer.

For half the year,
I am a hunting guide.

Part of my job
is to feed the clients.

What I try to do is
marry the French cooking

techniques that I learned
in culinary school

with the outdoors.

You can do these
dishes that you

would cook at a fine-dining
restaurant up in the mountains

and absolutely
shock your hunters.

Winning would be a good
validation in the direction

that I'm trying
to go with this food.

Here we go.

Let's see what I
got myself into.

ANDREW:
My name's Andrew Rochon.

I'm from Ottawa, Ontario.

I've been a chef
for many years,

and then I've been food editor
of a hunting and fishing

magazine in Ontario
for about six years now,

and I do all
the recipes for it.

I got into cooking
because I was a butcher,

and older ladies would
come in and ask me

how to prepare something,
and I couldn't

give them a solid answer.

After culinary school,
I worked in Toronto, Montreal,

at some of the best
restaurants in those cities,

and then I came back to
Ottawa, because I just would

rather spend time outdoors.

I'm looking forward
to testing myself.

I've always been
my biggest critic.

To be able to pull this out
and win this competition

would prove myself
I am the outdoor chef

that I want to be.

[tense music]

♪ ♪

KIRAN: Chef Mason is heading
to meet

his foraging partner Dianne

on the steep shoreline cliffs
where a nearby freshwater

lake could give them
a significant leg up

if the winter's frost
holds off.

♪ ♪

MASON: Hi.
DIANNE: Hello.

- How's it going?

DIANNE: Good.
I'm Dianne.

MASON: Mason.

I assume you're the
survivalist I'm looking for.

DIANNE: Yeah.

- Awesome.

- You have a good idea of what
recipes you're going to cook?

- I do.

I have a few ideas.
- Good.

- We'll come up with a plan.

We'll figure out what
we need to go find.

- Perfect.
Should be fun.

MASON: So far I've already
seen quite a few berries

that are still barely
on the OK.

I saw some oysters
at the ocean.

I'm hoping we can also
get into some crabs

and kind of go surf
and turf with the venison.

[light music]

♪ ♪

KIRAN: Chef Andrew is landing
at the edge

of a waterfall-fed bay
to meet his partner Jordyn.

The incoming rains here could
be a blessing or a curse

when it comes to
uncovering rare edibles.

♪ ♪

- Howdy.

- [laughs] Hello.
How's it going?

ANDREW: Good. You?
JORDYN: Good.

ANDREW: I'm Andrew.
- Nice to meet you.

I'm Jordyn.

ANDREW: Jordyn,
nice to meet you.

So you're going to
keep me alive I hear.

- Yes, I will try.
ANDREW: Try.

OK, that's good.

I'll make sure you're fed.
JORDYN: Awesome.

You're the chef.

OK, shall we--

ANDREW: Yeah, you show the way.

JORDYN: All right.

ANDREW: It is a difficult
time of year to forage.

A lot of things are dying off
and getting ready for winter,

so I'm going to rely mostly
on bounties of the sea.

Hopefully find some urchin.

[tense music]

♪ ♪

MASON: First, we're going to
forage as much as we can.

We're going to see if
you can't catch any fish.

- Well, I think the only
thing around here is trout.

MASON: Yeah.
- So--

- That'd be real nice
to catch a trout.

DIANNE: Really,
I actually don't even know

where my knife is now.

God.

MASON: In the first few
minutes of meeting Dianne,

it was kind of weird.

I was definitely thinking she
was a little scatterbrained.

DIANNE: Oh,
it's in my front pocket, OK.

MASON: Hopefully, I can
kind of balance that out.

Today, we need to forage,
we need to fish,

we need to divide
and conquer and get as many

ingredients as possible.

All right, well,
I'll see you in a bit.

- All right, good luck.

MASON: I started off cooking
back in high school

and decided to join
the air force.

Did that for 12 years.

And during that 12 years,
I missed it.

I cooked for everybody.

As an intelligence analyst,
I spent a lot of time

looking through information
and trying to figure out

what our enemies were doing.

My years in the
air force definitely

became a part of who I am and
the way I look at information.

Even when I'm cooking, I'll
use that analytical skill set

in order to find how
to use specific ingredients.

And that's my strategy here,
and hopefully that'll

be a advantage
in the competition.

I think those
are oyster mushrooms.

There's a lot of them.

So I've cooked with
oyster mushrooms before,

but obviously
when I get them,

they never look like this.

They're really easy
to work with.

It'd be nice to stuff
that inside the venison

and add a nice
rich earthy flavor.

♪ ♪

JORDYN: [gasps]
What?

ANDREW: Pretty, eh?

JORDYN: So beautiful.

♪ ♪

ANDREW: Found a nice
little deposit.

Always just keep these coming,
we'll have plenty in no time.

- What do you plan on
doing with the oysters?

ANDREW: Well, I'm thinking of
doing like a seafood mousse

ravioli as our appetizer.

Hopefully find some sea urchin
and do some uni hollandaise.

Years of high-stress jobs
working as a chef--

can work 18 hours a day
no problem,

but I keep a lot inside.

When I get overworked, it kind
of all boils up at the end,

and I have anxiety attacks
and some forms of depression.

My natural remedy
is the outdoors.

I'm going to win
this competition

and show that I'm better
than the anxiety.

I won't let it get
the best of me.

♪ ♪

DIANNE:
I see some logs out here,

so I'm pretty pumped, because
there's fish under logs.

♪ ♪

I'm Dianne Hunter,
and I'm from Warburg, Alberta.

I'm a single mother
of three children.

I decided to buy a farm
and pretty much live

off the grid as much as I can.

I was never a fan
of being around people.

When you're a survivalist,
we all tend

to be
quite painfully independent.

So I hope that we work well
together and then really

complement each other with
what we have for knowledge.

♪ ♪

ANDREW: Whoa, there's a crab.

JORDYN: Is there?

ANDREW: Little one.

JORDYN: Oh,
there's so many little ones.

ANDREW:
Now that I see the abundance

of these little crabs,
to be honest, you know,

I go to a certain
Asian supermarket,

and you can literally buy
this tub of little baby crabs.

- OK.

ANDREW: And let's keep
that in our minds.

JORDYN: Yeah.

Do you want to just
eat it right now?

ANDREW:
There's going to be some big--

I'm tempted.

I'm hungry.

JORDYN:
My name is Jordyn Burnouf

from northern Saskatchewan.

I am Cree.

The way I grew up, people are
very connected to the lands.

My biggest survival strength
is probably foraging.

I love plants.

I love learning
about new plants.

I'm pretty open
to trying new things.

As a female survivalist,
when people underestimate me,

I'm even more challenged, and
I'm like, OK, let's do it.

I have a friend
who lives on the coast.

This is like a common
thing that they eat.

- What's it called?
JORDYN: It's a limpet.

ANDREW: Oh, OK.
- And so it's just sticks

to the rock,
and you pry it off--

- And you eat it.

JORDYN: --and there's this
beautiful little inside.

Want to try it?

- No, I'm good.

- You don't want to try it?
- All right.

- [laughs]
ANDREW: This better be good.

♪ ♪

JORDYN: I'm going to try
the bigger one.

- It's not good.

- All right, fine.

- Those are tiny,
little sea boogers.

That was gross.

- It's not bad.

- I'm not using it in my dish.
- No?

ANDREW: --if that's what
you're thinking.

Absolutely not.

You know,
I eat a lot of raw food.

The limpets didn't have
much of a culinary purpose.

They were very slimy,
very gooey,

kind of not much flavor.

I just had it set in my
head we'll find a sea urchin

no matter what.

Just finding that
ingredient that I know

is going to give a wow to
one or even two of my dishes.

[tense music]

♪ ♪

- Hey.
DIANNE: Hey, how'd it go?

MASON: How was fishing?

- Good.

I almost caught two.

- But no luck?

DIANNE: No, none.

- Wow.

I'm so bummed.

- But now I know
there's fish there.

- You want to do more
fishing tomorrow

is what you're already
thinking?

DIANNE: Or even later on
tonight I might do it.

See if I can't land a fish.

- We'll look into that.

I do kind of get the
impression that she

doesn't seem very focused.

I guess I'm just going to
have to make sure that I have

a very good order
of the things that I

want to accomplish
and have a really

good game plan going forward.

♪ ♪

[dramatic music]

♪ ♪

For the menu right now,
what I'm looking at is,

I'm hoping we get
some crab in there

and really display
the Sunshine Coast

in a nice sandwich.

♪ ♪

KIRAN: Out of the gate,
Chef Mason's

divide and conquer strategy
hasn't yielded much inland,

so he and Dianne
will need to refocus

their attention at the shore.

Meanwhile,
Chef Andrew and Jordyn

would be wise to try
their luck in the forest

before the heavy rains wipe
out any potential big finds.

♪ ♪

MASON: I mean, honestly,
this spot will work right here.

There's two harbor
seals coming in.

Three.

There's three harbor
seals coming in.

DIANNE: I know.

They're all coming
for your food.

MASON: I know.

We've got to get this in quick.

♪ ♪

- That's all black berry
bush right there, eh?

All right there.

ANDREW: They're just overripe.

They're past their prime,
so they actually turn red.

- Ooh.
- But-- yeah,

they're very tart, right?
I'm excited.

Let's harvest some of these.

- Well, be careful.
- Yes.

- All of these wild,
little thorns.

ANDREW: I love how you said be
careful like you're just

assuming I'm going in there.

[laughter]

♪ ♪

DIANNE:
OK, so what are we doing?

- What are we getting?

Whatever you can.

Oysters, mussels, seaweed.

DIANNE: Most of the time, if
there's a stronger personality

around me,
I'll let them take the lead

and then we don't
have a controversy.

MASON: I think there's
a ton of them right here.

♪ ♪

Oh, boy.

DIANNE: You got one?

- Yeah, I think so.

We're gonna find out what's
inside here in a second.

Oh, yeah, look at that.

Good to go.

- Are you going
to eat that raw?

- Absolutely.

- Oh, yuck.

- Good for you.

- Did you say "good for you?"

Oh.

No salt, no nothing.

- It's got plenty of salt,
and that was delicious

♪ ♪

ANDREW: Wow, we actually got
a decent haul going on.

This time of year,
it's not easy to find berries.

JORDYN: Man, you found the
mother lode down there.

There's not much
on these other bushes.

♪ ♪

I'll try not to eat them.

ANDREW:
Are you eating them all?

Jeez, come on.

[dramatic music]

MASON: [retching]

[groans]

DIANNE: Mason, just out of the
blue just starts vomiting.

MASON: [retching]

DIANNE: It hit him very
hard and very fast.

- [groans]

DIANNE: What happened?

- I have no idea
where that came from.

- Do you think
it was the oyster?

MASON: No idea what that was.

♪ ♪

My head's just
pounding right now.

DIANNE: I don't think
Mason's well,

and I don't think
that that's going to

miraculously fix itself
quickly.

MASON: [groaning]

DIANNE: I'll pack up the stuff
so you can just take a break,

and hopefully we'll
get you back on track.

I'm hoping
that he's going to be OK

so we can kind of go full tilt
and stay in the competition.

MASON: [panting]

♪ ♪

[dramatic music]

♪ ♪

[groaning]

DIANNE: If he bounces back,
it'll be a miracle.

That's for sure.

[thunder booming]

[tense music]

♪ ♪

DIANNE: When Mason
got sick last night,

he might have had
food poisoning

or something like that.

He was down and out.

I hope that he comes out of it
and he's OK.

One of the things
I'm concerned about

is the amount of time lost
to forage

and to figure out
more things

to be able to get
for our menu.

♪ ♪

ANDREW: Wasn't my favorite
night by far.

I'm definitely feeling anxious
due to the tides here.

It comes up quick,
so earlier we get down there,

the visibility in the water
will be better.

I'll be able to see
those urchin

like I've been looking for.

♪ ♪

- I need to get that fire going
so that we can boil water.

♪ ♪

Is that you, Mason?

MASON: What's that?

DIANNE:
[laughs] Yeah.

- Hey.
DIANNE: Feeling better?

- I am 100% better.

- Yesterday,
you did not look good.

You were so pale, so bad.

I felt so awful for you.

- I was all but out
of the game yesterday,

but it was really nice
to have Dianne there

to get back to the shelter
and to sleep for the night

and get rid of whatever
was in my system.

Here I am getting a second
chance because of my partner.

I've got to make that
opportunity count.

I've got to make something
great on those plates.

DIANNE: So where we're at
right now, how do you feel

about the competition?

Do you think
we're going to still

be able to pull it together?

- I'm definitely nervous.

We lost a whole half a day,
so need to make that up.

So yeah, let's get to work.

DIANNE: All right.

♪ ♪

- So I'm hoping maybe
find that sea urchin

I've been searching for.

For your mission,
we want to get

some of these nice blue mussels
for our seafood ravioli.

JORDYN: Sounds good.

ANDREW: At home,
I walk out my back door

and if I find some stuff,
great.

If I don't, I can still go
to the store and buy them.

Out here, if we don't have
enough wild ingredients,

we've got to figure
something else out.

That's definitely something
I'm worried about right now.

♪ ♪

MASON: We're still missing
some key things

that I'd really like to find.

I'd really like to find
some sort of leafy green

for the venison, some
sort of berry for dessert.

Here's cedar,
which has been everywhere,

but we're getting
close to the end,

so we're going to grab
what we need,

because it tastes
just like coconut.

That should be enough.

♪ ♪

ANDREW: You find
some good mussels?

JORDYN: Yeah.
ANDREW: Oh, nice.

Good haul.
Yeah, nice size.

That's perfect.
JORDYN: And they're big.

ANDREW: Let's just keep going
at that so we have

enough for the competition.

JORDYN: OK.

ANDREW: Out here, it beats you
up being wet and irritable.

You know, and not only that.

It couples with all the
other things you're feeling.

This tide is coming in
way quicker than I expected.

I'm getting frustrated
and stressed out.

It will be too rough
to find any sea urchin at all.

This could definitely sink us.

♪ ♪

MASON: Nope,
not what I thought I saw.

DIANNE: This isn't one of those
ferns, though, is it?

It is the one
with the pizza shape, right?

MASON: Yeah.

DIANNE: It's not like
those ones, is it?

MASON: Oh, no way.
DIANNE: We got a whole--

MASON: No [bleep] way.

DIANNE: I told you
that's what it was.

MASON: Right here.
They're fiddleheads.

DIANNE: I know.

Look at that.

MASON: There we go.

Look at that.
DIANNE: I'm pumped.

MASON: Fiddlehead, fiddlehead.

DIANNE: There's another little
plant right behind you.

MASON: Fiddlehead ferns,
they're super tiny,

because we're so late
in the season.

Even though they're tiny,
they have a big punch

of its own unique flavor.

And I think that's
going to really

add to the venison roulade.

That was a big find.

Cool.

Let's get after it.

DIANNE: Perfect.

- Worried about not
finding enough ingredients

as this tide's coming up.

♪ ♪

- I'm just going to get soaked.

ANDREW:
We still really need to focus

on finding that sea urchin.

It'll really give that uni
hollandaise

that seafood and creaminess
that I'm hoping for.

I think that will be a game
changer for me and my dishes,

but if I can't
find it out here,

we'll have to pack up
and head to a different beach.

♪ ♪

DIANNE: If I see green stalk
like that,

there will be berries in here.

MASON: Let's get after it.
DIANNE: Perfect.

♪ ♪

MASON: This is
evergreen huckleberry

These are definitely usable.

DIANNE: Yeah,
they taste like a blueberry.

They're so sweet.

MASON: Yeah, they're beautiful,
right?

DIANNE: Sweet flavor.

MASON: And these are
Himalayan blackberries.

They're not quite ripe,
but these are, like,

the super, super-tart ones.

This is exactly what I needed
for that dessert dish.

This is exactly what I was
hoping for since the beginning

of the competition.

This journey's been definitely
a roller-coaster ride.

I feel like my
partner's doing better.

I'm starting to get
her little quirks.

Knowing how her mind works,

she can be
a little bit scattered.

That just puts it
on me to stay focused

and tell her what I need.

I think we're back
in the game.

Whoo!
That's awesome.

- You almost scared me.

MASON: [laughs]

[tense music]

♪ ♪

KIRAN: Time is quickly
winding down to forage

for that final ingredient,
which could make all

the difference in the kitchen.

Mason and Dianne made up
some ground in the forest

but still need
some key proteins

to fill out their menu.

Andrew and Jordyn
are in a strong position,

but they have
struck out finding

their prized urchin so far
and will need to search

elsewhere to succeed.

♪ ♪

ANDREW: As we trek
to the other shoreline

to find urchin,
I'm keeping an eye out

for any greens I can use
in my entrée.

JORDYN:
It's getting to Andrew.

I mean, it's tough
having a good spirit

when you're wet and cold.

I think a good attitude out
here-- that goes a long way.

- Oh, that's delicious.

That's what I'm looking for.

But I think they call
it lemon peppergrass.

That's a nice
beautiful bunch of it.

That's going to make
a wicked, like, chimichurri

or pesto for the venison.

Really highlight that.

Get our greens--

JORDYN: Andrew, he knows his
way around the forest,

so he's not completely useless.

Not completely.

Pretty cool.

ANDREW: We were getting
nervous there.

♪ ♪

MASON: I'm going to check
this crab trap

and hope for the best.

I'll let Dianne try her hand
at fishing one more time.

If we get crab in this trap,
we're going to have

so many options for recipes.

Hopefully,
there's some crabs in there.

♪ ♪

Nothing.

The crab trap didn't work out.

I guess we're going to have to
do something with the oysters

as my backup, and hopefully
Dianne can catch a trout

before the end of the day.

♪ ♪

ANDREW: Oh, ocean.

♪ ♪

- I want to put my bag down.

ANDREW: Yeah.

I hope the tide at this
beach is calm enough

to spot sea urchin.

But if we run out
of time before we find any,

my whole plan falls apart.

My nerves are fried right now.

JORDYN: Did you put more
thought into the limpets?

Did you sleep on it?

ANDREW: You're still on the
sea boogers, are you?

OK.

Not really a big fan of
them, but, at this point,

we need a couple more proteins
to fill up my seafood ravioli.

So, reluctantly,
let's grab a few.

Worst case, we could try them.

If they make the cut,
then heck,

one other ingredient
that we didn't

expect to use that we can use.

- I have faith you'll
make them taste delicious.

ANDREW: All right.
- [laughs]

ANDREW: You convinced me.

Trusting Jordyn definitely
gave me that jolt

to get out of my head.

They're still sea boogers.
- [laughs]

♪ ♪

MASON: At this point,
I'm placing all our hope

in Dianne to catch a trout.

Otherwise, I don't
know if oysters will be

enough for a winning
appetizer.

♪ ♪

- If you look at the smoother
rocks with without barnacles,

the limpets kind of stick out.

JORDYN: That is a good eye,
my friend.

- I didn't find
much culinary value

the first time I tried it,
but now I have these limpets.

If I can't find
the sea urchin,

I really need
to make them shine.

They're an amazing creature,
and I'm glad Jordyn

pushed me to keep them.

These aren't hard
to find at all.

Probably because
they taste like garbage.

JORDYN: [laughs]

They're a hidden gem,
Andrew.

I'm happy that I was really
able to push the limpet.

A part of
the forest mentality

is being more appreciative
and gracious

for what you have
than kind of just always

hoping and wishing for more,

because, you know,
you never know.

[dramatic music]

♪ ♪

- Oh.

MASON: Ooh, boy.

♪ ♪

DIANNE: Caught us a fish.

I'm so excited.

I'm pumped.

MASON: It completely
changes everything

for the final dinner.

So I'm going to just need
a minute to think about it.

DIANNE: You look so shocked.

- I am shocked.

It's awesome.

DIANNE: Yeah.

MASON: Dianne went out of her
way to catch that fish,

and that was
the game changer for sure.

Now I need to find
a way to incorporate this,

and it absolutely
has to go in there.

There's got to be
a way it goes in there.

The turning point with
Dianne was definitely

learning her strengths.

I'll be able to use that
in the kitchen.

Right now, my brain is already
working with the ingredients

that we have, and it's
going into competition mode.

I'm ready to take on
Chef Andrew.

But more importantly,
it's not about winning.

It's about getting back up
and getting back in the fight

and keep going, and I think
this competition has been

about that throughout
the entire process for me.

It doesn't matter if I lose
if I put up

a dish that's representative
of who I am.

♪ ♪

[dramatic music]

♪ ♪

- Jordyn, come here.

♪ ♪

JORDYN: What do you got?

- Come here right now.

♪ ♪

JORDYN: [gasps]
Yes.

You've got the urchin.

ANDREW: That's the urchin.

And there's a whole
family of them here.

It's a good thing Jordyn
pushed me to forge limpets.

I don't think I would have
stumbled upon these

urchin otherwise.

I think we have
so many proteins

that this wonderful
beach has provided to us.

I think we need to use one
of these awesome proteins

to go with our venison.

I've done what I need
to do in my career.

I've burnt the candle
at both ends.

I've burnt myself out.

This was just
that boost I needed

to prove myself as a chef.

I came out here expecting
to find very little,

and it's amazing what we
actually were able to find

out here in the wilderness.

So I'm confident.

I've got a plan in my head.

I got Jordyn's amazing input.

There's no way we can't win.

Bottom of the ninth,
two outs, batter on second,

found our urchins.

JORDYN: [laughs]

[dramatic music]

ANDREW: Mason's a competitor.

He's got a lot of skills too,
and definitely jealous hearing

they caught a fish.

I'm a little nervous about,
how good was my foraging?

- Looking at the other team,
you can already

see the chemistry,
and I think that's going

to be an advantage
in the competition.

♪ ♪

ANDREW: [exclaims]
JORDYN: Wow.

MASON: Look at this thing.

ANDREW: Oh my Lord.

- We made it, you guys.

ANDREW: [sighs]

MASON: This is something
out of your dream.

ANDREW:
Just the coolest kitchen

I've ever seen
and is here right now.

MASON: Cooking over
an open flame is

one of my favorite ways
to cook,

so I'm pretty excited
about that.

- You made it.

Hello.

Hi, guys.
ANDREW: Hey, Kiran.

JORDYN: How are you?

- Good to see you all.

Let me introduce you
to Valerie Segrest.

She is a member
of the Muckleshoot tribe

and our wild edibles expert.

- I'm just really excited
to see what you're

going to do in transforming
these ingredients

into something beautiful.

KIRAN: And how you use those
wild forest ingredients

is going to determine
who wins and who

loses this competition.

Your gifted protein,
venison tenderloin.

There it is.

- That might not
make it to the end.

KIRAN: No, no.

It's a really
beautiful ingredient.

Jordyn, Dianne,
you become the sous chefs

to the enraged chef.

- [laughs]

- You have four hours to cook
the meals of your lives.

Good luck.

Let's get into it.

Take your venison,
and get going.

- Good luck, bud.
- Good luck, bud.

♪ ♪

MASON: First thing
I'm gonna have you do is,

I'm gonna have you
work on the trout.

- My trusty notebook, I carry
it with me everywhere, soaked.

Soaked to the bone.

- [laughs]

- This is not ideal.

These conditions have
been terrible for anyone.

I don't care what walk
of life you're from,

this is a lot to endure.

But we just tough
through it, work as a team,

and show everyone
what I'm made of.

MASON: This journey has been
filled with a whole lot of ups

and downs, and it's really
nice coming together as a team

in the kitchen right now.

Look at that red.

DIANNE: High five.
MASON: Nice.

- OK.

MASON: Oh, that fish fillet
is super critical.

It's going to be
in a ceviche dish.

I trust Dianne over there
to get it done.

It's her fish that she
caught, so I feel like she'll

be able to do it justice.

My appetizer is an oyster
po' boy with trout ceviche.

I'm hoping that you'll get
a balance between this kind

of fun, heavy food
and this light ceviche,

and they'll balance
each other out.

KIRAN: Mason, we want to see
every scrap of that trout

on the plate.

You guys have
worked hard for it.

MASON: Yes, sir.

KIRAN: Do not leave
anything on that bone.

DIANNE: The trout's already
kind of falling apart a bit.

Do I need a sharper knife?

- Yes, please use this.

DIANNE: OK.

KIRAN: Ah, the urchins
are out, are they?

ANDREW: The urchins are out.
- Look at that, two for two.

- Two for two.
We're not doing bad.

KIRAN: All of them will
have the meat,

but this is
the mother lode here.

ANDREW: For the first course,
I plan on doing, like,

a seafood ravioli.

I have these beautiful
oysters, these mussels.

I'm going to do, like,
an uni hollandaise,

kind of a creamy
seafood sauce.

[whistles]

- [gasps] What?

ANDREW: I really want that
plate to show the seashore.

Oh, we got a runaway.

I found these
beautiful shore crabs,

so I'm actually going
to lightly fry them.

Going to be a garnish
for my ravioli.

Did Dianne have
to hold your hair back

when you were puking?
MASON: Yeah.

- Or sorry, your hat.

Your hat back.

MASON: Yeah, yeah,
she did actually.

She's a super sweetheart,
you know?

- [laughs]

- This is going to be
my sausage.

DIANNE: Perfect.

MASON: I wouldn't normally
do this.

I would use kind of
a rougher piece of meat

to go into a sausage,
not a tenderloin,

but working with what we got.

So whole main course, we're
going to do a venison roulade.

The sauce is going to
be flavored with juniper

and spruce,
and it's going to get

a mushroom bechamel on that.

Also going to sauté up
a couple oyster mushrooms,

so you get that butter
flavor coming through,

and some fiddleheads.

- Andrew?
ANDREW: Yeah.

KIRAN: Mason, you guys
are one hour in, three to go.

MASON:
Roger. Thank you.

Try not to do
as much sawing motion.

It's one sol-- there you go.
DIANNE: OK.

MASON: It's one solid
pull back towards you.

Let the knife do all the work.

I've never seen Dianne's
skills in fileting a fish.

It's one of those things
chefs take pride in.

It wasn't exactly
what I was looking for.

KIRAN: That's the worst
I've ever seen anyone

trying to filet a trout.

It was painful to watch.

- It's just really
a waste of a great blessing.

KIRAN: They're doing ceviche,
so they might be able

to turn it around,
because it's a sort of

chopped-up fish dish.

- I am going to just
shuck the limpets.

ANDREW: Shuck them, baby.

Still haven't quite decided.

I'm still playing
with the limpets in my head

where to put them.

This is pepper cress.
Beautiful.

Grows around this area.

It's got so many different
flavors going on.

I'm going to make like,
a chimichurri out of it

to go with the venison.

So main dish, I'm going
to rub that tenderloin.

I'm just going to
do it on the smoker,

and just cook it
to medium rare.

And then the uni on top,

give it a bit of creaminess,

and yeah,
just this chimichurri.

Just let the venison shine,
but garnish it

with amazing small bits
from our foraging.

KIRAN: You guys are two hours
in, two hours left to go.

- Oh, look at that.

We've got our sauce.

The dessert, I'm going to do
kind of a fried pasta.

It's going to be
a fried sacchetti,

and inside that
you're going to have

these Himalayan
blackberries balanced

against a cedar ricotta.

I will admit,
this is the first time

I'm doing it with the coconut
flavor from the cedar.

Kind of a gamble working
with ingredients that you've

never worked with before.

♪ ♪

ANDREW: There's oysters here?
MASON: Yeah.

- I know your experience.

Do you want me to smell them?

- Yeah.
- Yeah?

- Spend all your time
over here.

- Yeah.
MASON: What you think?

- Smells good.
MASON: Yeah.

- You didn't just eat that.
MASON: Oh, come on.

- What are you doing?
- Thanks, guys.

Thanks for the treat.

I better hide my urchins.

MASON: I had a bunch of
oysters for dinner last night.

Today, I'm not sick,
and I'm going to feel a lot

more comfortable serving that.

♪ ♪

JORDYN: What else can I do?

ANDREW: You want to get
all your ingredients

ready for your bannock?
JORDYN: Yeah.

ANDREW: Let's do that.

So for dessert,
this is Jordyn's dish.

We've had these amazing
talks about her heritage.

And when she was talking
about bannock and fry bread,

and that's
a traditional staple

in most Indigenous cultures.

So I wanted to honor her.

Look at her bannock.

It's beautiful.

JORDYN: We infused this
with hemlock tea,

and then we fried
them up in duck fat.

ANDREW: And we're going to...

JORDYN: Drizzle some minisapoy.

Minisapoy in Cree
is "berry sauce."

♪ ♪

MASON: Where it's going to
become really, really critical

about what's going
on right now is

when I start to make
that bread,

because it's not just
the moisture in the air,

but it's also the altitude
that we're working at.

I'm really used to being,
you know, a mile high,

and we're down at sea level.

Please work.

♪ ♪

ANDREW:
So I've actually incorporated

the limpets raw
into my chimichurri.

So it's given this
creamier texture

that it wouldn't have had.

You still get a bit
of that seafood flavor,

and it's going
to go with the steak.

DIANNE: Mason, do you want
me to fry these?

MASON: Go for it.

GBD, Golden Brown Delicious.

♪ ♪

It's a little underdone.

So we need to go
a little longer.

- You guys have
one hour remaining.

One hour, that's it.

MASON: Yes, Chef.

ANDREW: Yes, Chef.
- One hour.

ANDREW: All right,
we need more of those--

- Himalayan blackberries.
ANDREW: --blackberries.

The Himalayan blackberries.
Can you grab me some more?

I saw some over there.
You know your eyes.

You know what to look for.

- All right, so I'm going
to be throwing these oyster

mushrooms I have
in my hand right here

as a garnish for the dish.

I'm also going to finish the
venison inside the same pan.

♪ ♪

- OK, guys, 15 minutes left.

ANDREW: Thank you.

MASON: It's looking fantastic.

ANDREW: Here,
just keep stirring this.

JORDYN: OK.

MASON: Give that a bite.

Good?

- That's impeccable.

KIRAN: Andrew, Mason.

ANDREW: Yes.

- You have exactly
60 seconds left.

You need to finish those
plates, and then you are done.

- Oh, my goodness.

MASON: Dianne,
you are doing amazing.

Thank you.

ANDREW: [bleep].

♪ ♪

KIRAN: OK, guys,
five seconds left.

Four, three, two, one.

Andrew,
step away from that plate.

Well done, guys.
ANDREW: Nice job.

- That was awesome.
- [whistles]

- It's amazing to watch.
[laughs]

♪ ♪

[dramatic music]

- Here we are.

And it all comes down
to this, three plates of food.

So, guys, let's get into it.

Andrew, I think
we'll start with you.

Can we please have
your appetizer?

ANDREW:
So this is shoreline ravioli.

The raviolis
themselves are stuffed

with oysters and mussels.

The hollandaise sauce has been
infused with the fresh uni

that we were able to
find, and then on top

is some crispy shore
crabs with cayenne pepper.

- It's a common
saying in my community

that when the tide
is out, the table is set.

- Yeah.

- To me, this is just
the quintessential plate

of the Coast Salish bounty.

And that crab was like
a delicious potato chip.

- Addictive.
VALERIE: It was good.

- Texture from
the crab is great.

A little bit of heat from the
paprika of the crab is nice.

You taste the mussels.
They really come through.

That's the primary
flavor that I get.

I think, while the
hollandaise is delicious,

I don't get the uni enough.

It's lost a little bit.
- OK.

- But other than that, it's
a really tasty plate of food.

- Thank you very much.

- It was a beautiful dish.

It looked exactly
like the shoreline.

It was playful.
- Thank you. Thanks, Mason.

- Speaking of playful, I think
I want to bring my dish over.

I had a little fun as well.
- See ya, buddy.

- Let's do it.
ANDREW: Awesome.

MASON: I have for you
an oyster po' boy

and then a trout ceviche.

Himalayan blackberry
is going to be

the flavoring on the trout.

- Is the trout two ways here?

Because it looks like
it's been a little bit

cooked and then the ceviche.

MASON: Yes, the head
and the tail were cooked.

Everything else is ceviche.

- OK.

A lot going on.

The oysters,
deep-fried, delicious.

I'm very impressed.

You got back on the horse
with the oysters,

if you know what I mean.

And then we come to the trout.

Because the acid is so strong
and it's been in there

for a long time, it's
incredible what that vinegar's

done to the fish.

You could convince somebody
that that had been cooked.

It's that aggressive.

- For me, the blackberry
really came through.

But also, trout doesn't
have as much flavor,

so what you did with it
was like infuse it,

and the blackberry
really came out.

- OK, onto your entrée, guys.

♪ ♪

MASON: What I have for you is a
venison roulade with a juniper

and spruce sausage over top of
an oyster mushroom bechamel.

On top of that, oyster
mushrooms, and a little bit

of our fiddlehead ferns.

- I was extremely worried
about your decision to go

with the venison sausage.

Because it's
a lean piece of meat.

You'd either
overcook the outside

and undercook
the inside or vice versa.

Somehow you've managed
to make it all work.

- The spruce flavor
really came through.

It's subtle,
which is a good call.

When you're cooking with trees,
sometimes they can overpower

and all you get is a blast
of evergreen tree needles.

You know what I mean?

- Absolutely.

- The bechamel
is subtle, a little bit

of mushroom in there.

Tasty.

Fiddlehead's so good.

When you get a
little bit of them,

they're powerful little things.

We needed a bit more here, but
I guess you used what you had.

They really bring
a great texture and flavor

to the dish, so well done.

VALERIE: Yeah.

- Andrew.

- Good job, bud.

- Good luck, Chef.

ANDREW: This is my ode
to venison.

It so amazing fresh, right?

So I didn't want
to do too much to it.

As you can see,
the green chimichurri,

that's going to be
your peppergrass.

That's where you're going
to find the limpets.

- The limpets have gone--
- Limpets?

- The limpets have gone
into the chimichurri raw.

KIRAN: OK.
ANDREW: It's going to be topped

with some of that
delicious uni.

♪ ♪

KIRAN: Nice.

I think while the uni
didn't work in the other dish,

it absolutely
works in this dish.

- Thank you.

- It brings a creaminess to
the venison that's beautiful.

- The venison,
for me, is exactly

how we prepare it at home.

Still buttery.

Like, you did the cut justice,
because it's still tender.

KIRAN: I think the shallots and
the garlic kind of taking

over that chimichurri a bit.

- OK.

- I get the limpets in there.

I get the texture of them.

- Yeah.

- I don't get the flavor
because of the garlic

and the shallots.
- Yeah.

- But other than that, you've
got a truly incredible dish,

you know, a dish you can put
on a restaurant table

anywhere in the world.

- Thank you very much.
- All right, guys.

Andrew, can we see
your dessert please?

- Absolutely.

VALERIE: So pretty.

- Jordyn made her beautiful
bannock, the fry bread

there that you see,
and there's the panna cotta.

On top, we have
the blackberries

that we had harvested.

"Minisapoy" means
"berry" in Cree.

- Did he pronounce it right?

- It's just minisapoy.

- Oh.
[laughter]

- But he's got it.

VALERIE:
And this is your recipe?

- My kookum's recipe,
my grandmother.

- The use of the berries
is excellent, because you

haven't over sweetened them.

That's something you need to be
very careful with, because you

can kill them with sugar.
ANDREW: Absolutely.

- And you haven't done that.

So you've just got the
perfect balance there.

The bannock bread
is outstanding.

Really well done.

- It's one of the most
innovative recipes

that First Peoples have come
up with very few ingredients.

- Well done.
Really good.

- It was a risk,
but I went for it.

- Good risk, man.

Good job.
ANDREW: Thank you.

- Mason, can we have
your dessert, please?

VALERIE: It's so cute.

MASON: I have the berry
and "pine-a-colada"

ricotta fried sacchetti.

As I was tasting cedar,
I always

get this like hint of
coconut that comes through,

so I made a ricotta here
using goat's milk along

with steeping those
cedars in there

to get that coconut flavor.

The berries in there
are Himalayan blackberry.

But also we were able to find
some evergreen huckleberry,

so you have that tart
and sweet,

and hopefully this all
balances out for you.

- I love the fact
that you made a cheese.

The cheese is really good.

It all works.

I just do have one
problem with it.

It's just not sweet enough.

- I felt like there was some
salt mixed into the berries,

and that was
the first flavor I got.

- It's just a little bit too
tart, because this time of year

those berries
are struggling for sugar.

Other than that,
I really, really like it.

- Well, we have
a decision to make.

- Yep.
- Oh, boy.

- But we'll go away
and think about it,

but just say thank you
and well done.

- Thank you.
- Thank you.

- Good job.
- Yeah. Thank you so much.

- Good job.

ANDREW: There was a couple
of hiccups,

but yeah, I feel pretty good.

The stress level is kind
of lifted off my shoulders.

Anxiety's kind of gone.

And, Jordyn, she absolutely
knocked it out of the park.

- I'm really happy with
how the dishes came out.

I knew there were
some technical things

I misstepped on,
but at the same time,

I didn't think they
would take away from the dish.

Dianne really pulled
through and was

just a beast of a sous chef.

♪ ♪

- Well, guys,
it is a very difficult

thing to go through what you
guys have just been through.

So really well done
for getting to this point

as successfully
as you all have.

It was extremely difficult
to pull you guys apart.

Well, the team that
has won this competition is...

[suspenseful music]

Andrew and Jordyn.

JORDYN: [laughs]

Yes.

- Congrats, man.

I feel like this experience
is still kind of a win.

Part of this journey was
me finding a little bit

more direction
in how to get away

from the normal
restaurant life.

JORDYN: Nice job, Mason.

MASON: Awesome job.

This really, really
focused where I want to go,

and I want to start sharing
more of this with the world.

ANDREW: The competition
itself revitalized me,

but having this win absolutely
just brought me back to life.

I proved so much to myself
that I didn't think I could do.

We got through some
of the toughest

conditions I've ever been in.

And I cooked what I knew.

I didn't get too in my head

and to have so much
to look forward to now.

I'm stoked.
It's awesome.