Original subtitles

Welcome to the "fire masters" arena...

♪♪

...Where three chefs

will push their grilling talents to the limit

in three blazing culinary challenges.

You got to bring the heat.

Keep going, boys. Good work.

Whoa, that's hot.

Benoit: Two will be eliminated

and the last chef standing will go head-to-head

against one of our "fire masters" judges

for the chance to win $10,000.

We're ready. Let's go.

Benoit: Who will defeat the heat?

Hot! Coming through.

Hot, hot, hot.

And who will be smoked by the competition?

-Oh, that's smoking! -I am freaking out.

What happened, man?

This is "fire masters."

♪♪

three chefs think they have what it takes

to be a "fire masters" champion.

Let's meet them.

First up, arif khalid from vancouver, british columbia.

Arif: I was born and raised in kuwait.

I grew up watching my mom cook,

and now my kids get to watch me cook.

I'm super excited to bring flavors from my background

into this arena.

Hi, judges. Thanks for having me.

Next, brandon thompson from vancouver island,

british columbia.

Brandon: I grew up around the garden raising pigs, turkeys, cows.

I can remember being a kid out there with my grandpa

while he's roasting a whole hog.

I want to be able to show my passion and win "fire masters."

thanks for having me.

And last, felipe milanes from panama city, panama.

I have tons of experience when it comes to outdoor cooking.

All of our restaurants down in panama,

they all work with charcoal grill and wood oven.

I'm always third or second.

I've never won first place. I'm sick and tired of that.

I really want to win. I need to win.

Very stoked to be here.

Chefs, welcome to "fire masters."

here's who you'll need to impress.

♪♪

connie desousa is an accomplished chef

and owner of four restaurants.

Welcome to "fire masters," chefs.

Chef andy husbands is an author and the legendary pitmaster

behind boston's critically acclaimed smoke shop.

So, who's gonna win today, chefs?

I am. This guy right here.

Chef kevin bludso is the owner of the popular

bludso's bbq.

Hope you're all ready,

'cause we're gonna be all up in your grills today.

Welcome, judges.

Thanks dylan. Right.

Chefs, I hope you've brought your a-game

'cause we're about to turn up the heat.

♪♪

in this first wildfire round, you'll create a signature dish

that reveals who you are as a chef.

You'll each have your own top-of-the-line grill station

and use of our "fire masters" fire pit.

As well as access to our fully stocked and stacked pantry.

Your dish will be judged on presentation, creativity,

and, of course, taste.

Chefs, are you ready?

We're ready. Let's go.

You've got 30 minutes on the clock.

And your time starts...

Now.

Desousa: Come on, chefs. Let's go, let's go.

For my signature dish, I'm making smoked pork tenderloin

with creamy polenta, roasted chanterelle mushrooms,

blistered carrots, roasted beets.

I have a lot going on in the dish,

but I want to show the judges that I'm versatile.

Let's take a risk. It's "fire masters".

The first thing I go for is my aji verde stuff.

I grab the aji chombo,

I grab the spinach, I grab the cilantro.

I see the beautiful purple potatoes.

Felipe: Potato -- bum, bum, bum, bum.

And I go in the fridge 'cause I need my meats.

Felipe: [ gasps ] hanger steak.

And I see a beautiful hanger steak.

Now let's do this.

My signature dish today is grilled hanger steak

with roasted vegetables and aji verde.

Let's start with the potatoes.

I grab my potatoes, throw them in there.

Thyme, rosemary, smashed garlic, tons of salt,

like if you were in the ocean.

It's going straight onto the fire pit.

There we go.

Arif: For my signature dish, I am making sumac-crusted halibut

with fenugreek leeks and smoked tomato ketchup.

This is my signature dish

because it's using all these components from when I grew up.

I get started on my leeks.

I get them right onto the fire pit

so they get that really nice char.

These leeks are for the fenugreek cream sauce.

Okay, judges, our wildfire round is underway.

We've got chef arif with some halibut,

chef brandon's got some pork tenderloin,

and chef felipe -- hanger steak.

Pork tenderloin is a very lean meat,

and it lends itself to a quick grill.

Hanger steak is perfect.

It comes off of the beef tenderloin.

Though it can cook really kind of quickly,

so that would be his risk.

And halibut, if cooked properly, can be a beautiful, meaty fish.

Three different proteins,

three very different dishes in this round.

Brandon: Gonna get a little dry rub. Some chipotle, paprika.

Pork is my favorite cut of meat because I grew up eating pork.

My grandpa, at any given time, had 10 to 12 pigs.

That speaks to who I am.

Beautiful little rub.

My plan is to get a good sear

and then transfer it over to the smoker.

24 minutes left, guys.

Grab some hanger steak.

Felipe: I grab my hanger steak. I season it with kosher salt.

And it's going straight onto the grill.

Voilà!

It's time to go to the carrots. I cut them up -- bee-bop-boom!

Let's grab these puppies.

A little bit of salt, a little bit of pepper in the bowl,

and I just toss them in there to give them a nice little burn.

Brandon: Time to start my polenta.

Get my cornmeal in there. Work it.

Polenta takes time.

You want to cook that graininess out of it

and make sure you've got that soft, fluffy texture.

Oh!

15 minutes left, chefs. We are halfway through the cook.

Brandon: Just keep going, boys. Good work!

Take a little breather. [ breathes deeply ]

now keep going.

Anytime you're making a green sauce, you've got to chill.

You can't go into it stressed.

Let me jump into this aji verde with a nice zen.

Here we go with our aji verde.

I have my aji chombo, which is a panamanian jalapeño.

It has a lot of heat. Then I grab my cream.

All this comes together to make a beautiful, spicy aji verde.

Brandon: I've got my polenta cooking here.

My beets are going.

I got those carrots off the fire.

I get another pot for my roasted chanterelle mushrooms.

Crack this beer here and just de-glaze my mushrooms.

It's gonna give my polenta a lot of body, a lot of flavor.

Once I've got a good sear on my pork loins,

I want to get it in the smoker right away

and get that smoke flavor into it.

Arif: I run to the fire pit, and I grab my leeks.

These are the charred leeks

for the fenugreek creamed leeks and peas.

Fenugreek is a spice from india and pakistan.

Benoit: Chefs, 10 minutes left!

10 minutes left.

Come on, we're very hot, guys.

Husbands: So, 10 minutes left.

Now I'm starting to get a little nervous about that fish.

My intention for the halibut is to cook it right at the end.

I season it with sumac.

Sumac's got a very lemony taste to it.

Hopefully it stands out.

Felipe: I think that where I can mess up my signature dish

is with my steak.

Hanger steak can be very, very tricky.

Looking at them, their crust is a little too hard at the moment.

And I can't serve that to the judges.

[ felipe groans ]

I'm only using four ingredients. Imagine missing one.

[ whistles ]

♪♪

looking at my steaks, I went over on the crusts,

so now we're gonna have to go to plan b.

So, I wrap it in plastic.

That steams it a little bit, and it mellows the crust down.

I am very intrigued by this plastic-wrapped meat.

This way, it actually stays evenly hot,

and it will lose the crust.

It's a really cool move to do.

This is our beef.

Arif: Eight minutes left.

I really have to get that halibut on the grill.

It takes six minutes to cook, so it's cutting it close.

Brandon: My polenta is in the pot.

I got those carrots off the smoker.

I get the beets right over to the fire.

I run over to check my pork.

I got a little ways to go.

The smoker doesn't have enough heat, so I remove the pork.

This loin is going on the sizzle zone.

I need to get that cooked up.

Five minutes left, chefs! Time to hustle!

Bludso: Go, chefs!

Come on, chefs, you can do this!

Arif: I'm feeling really short of time.

I've got to make my smoked tomato ketchup, still.

Felipe: I'm worried about my steak

because it's still wrapped in plastic,

and if I take it out too soon, the crust.

And if I wait for a little too long, it's soggy.

But all these juices come out,

and I'm feeling pretty confident about this.

Be good to papa.

This is it, chefs! Only two minutes left!

Desousa: Come on, chefs. Bludso: You've got this.

Felipe: I hear "two minutes left."

I'm just trying to do everything I can before I cut the meat

'cause I want to give those guys a little more time to rest.

I have to get everything on that plate.

I am worried for chef arif.

He is just starting to plate with a minute left.

His fish is still on the grill. This is gonna be tight.

Brandon: I'm really panicking. I'm trying to get all my food on the plate.

Make sure I get all the ingredients on there.

Felipe: Oh yes, yes, yes.

I'm cutting my meats, and -- boom, these guys are awesome.

This is beautiful.

Arif: I am freaking out.

I don't know if I'm gonna get the halibut on all the plates.

All: 10...9...8...7...6...5...

4...3...2...1!

Bludso: Alright, chefs.

Benoit: Time's up, chefs.

[ laughs ]

phew!

Time's up, and I go, "dude, I think we made it."

arif: I look at the other competitors, and their dishes look amazing.

I only got the sauce on one of the plates.

Brandon: I'm pretty disappointed.

I missed the pork on the one plate.

I went out on a limb and tried to do more, and it failed.

♪♪

benoit: Chef arif, please tell us about

what you prepared for your signature dish.

Today, I've prepared for you guys

a sumac-crusted halibut and fenugreek cream sauce.

I love the vibrant yellows, the white of the halibut.

It looks beautiful.

Thank you.

Unfortunately, I notice that chef kevin

has a whole bunch of sauce

that chef connie and myself don't have.

♪♪

chef arif, I loved that you're cooking from your heritage,

with your middle eastern flavors.

Your halibut is cooked perfectly.

I love the sumac on top, but I really wish

you would have put that cream sauce on my plate

because it just rounds out all those intense,

vibrant spices that you used.

We all were nervous towards the end about your halibut,

getting it on, but you nailed it.

So I've got to give you kudos for that.

Thank you very much, chef arif.

Thank you.

Arif: The judges loved my halibut, but if I'm going home,

it's because I didn't get everything on the plate.

♪♪

chef brandon, please tell us about your signature dish.

I did a smoked pork tenderloin, creamy polenta,

some roasted beets, as well as some charred carrots

and a little bit of chanterelle mushrooms on there.

Chef brandon, I have no protein on my plate.

What happened, man?

I got a little bit cocky.

I missed the protein. I'm not happy about it.

I'm better than that.

Hard to make big kev go vegan for one day,

but I'm looking forward to eating this polenta, man.

♪♪

chef brandon, you know, I can't comment on the pork

because, obviously, it didn't make it to my plate,

but I have to say, my polenta was excellent.

I mean, my mushrooms were cool,

my beets on point.

I mean, if I had to get a plate and I wasn't gonna have no meat

on it, man, you nailed it.

Your pork is seasoned perfectly.

I loved the char, but I think if you just dialed it back,

focused on a few main ingredients --

and I really wish you would have put that pork onto the plate.

Thank you, chef brandon.

Thank you, chef. Thank you.

Brandon: I know I let them down, but I hope that I've got enough

to get through to the next round,

because I've got to prove that I belong here.

♪♪

benoit: Chef felipe, please tell us

about what you prepared for the judges?

So, today, we have a grilled hanger steak with aji verde,

garlic braised potatoes, burnt carrots,

and a little salad on top.

♪♪

♪♪

well, chef felipe, the aji verde

is my favorite thing on the plate.

It marries all the flavors together.

What was really impressive to me about the steak

is that you sat there and babied it,

did that really cool thing with plastic wrap,

and with all that work, you didn't get any flavor out of it.

But if you move on, focus on using the entire arena.

Show us that you can do it,

because I know you can, and a little more seasoning.

Thank you, chef. Thank you, chef felipe.

Thank you. And thank you, chefs.

Let's give the judges a couple of minutes

to discuss what they've tasted.

We'll call you back when we're ready.

Desousa: Thank you, chef. Thank you, guys.

I'm looking at the other chefs. They're missing things.

And I'm thinking my dish is solid.

Anything can happen, really.

Benoit: Alright, judges.

Our wildfire round is complete. How did they do?

Chef arif did a fabulous job on that halibut.

It was cooked perfectly.

Bludso: The only problem I see is that he has to work on

maybe a little of his time management.

Kevin, let's talk about chef brandon's

signature pork tenderloin dish.

All I can do is talk about chef brandon's signature

polenta dish, 'cause that's all I got.

Desousa: But I loved the rub that he used

on the exterior of his pork.

Let's talk about chef felipe's dish.

That aji verde was fantastic, and he spent so much time

achieving that beautiful crust on his meat.

It was a good steak, a good char on it,

but he gave me a steak that left me hanging on flavor.

Have you made a final decision?

Yes. Yes.

Let's call the chefs back in.

♪♪

chefs, in this first wildfire round,

you were asked to create a signature dish

that reveals who you are on a plate.

So judges, whose signature dish was the best in this round?

The chef with the best dish is...

♪♪

chef felipe.

Alright!

Thank you, chefs.

Congratulations, chef felipe.

You will have an advantage heading into the next round.

Well done.

Judges, it's down to chef brandon and chef arif.

Who will you be sending home?

The chef who will be going home is...

♪♪

judges, it's down to chef brandon

with his smoked pork tenderloin and creamy polenta

and chef arif with his sumac-crusted halibut

with fenugreek cream sauce.

So judges, tell us, who will you be sending home?

The chef who will be going home is...

♪♪

chef brandon.

Thanks, judges.

Chef brandon, you're clearly a talented chef.

Unfortunately, time just got the best of you today.

You've been eliminated from the competition,

and it's time to leave the "fire masters" arena.

Thanks for the opportunity.

Bludso: Good job chef.

That missing pork tenderloin kicked me in the butt.

I'm just gonna keep driving hard and working hard,

and don't think you've seen the last of me.

♪♪

chefs, welcome to the crossfire round.

This round is all about choice.

There are two ingredients in this barrel.

You will each use one of them in your next dish.

Chef felipe, because you won the first round,

you have the advantage here,

and you'll get to choose your ingredient first.

Are you ready to see what's inside?

Yes, sir.

Chef felipe, which will you choose?

♪♪

tongue or cheek?

Bludso: Oh, wow! [ laughs ]

wow!

If you choose tongue, you'll be working with cod tongues.

If you choose cheek, you'll be working with pork cheeks.

If I choose tongue, I'm getting soft and weird,

or cheek, I'm getting delicious and tough.

This is a very tough decision.

So, chef felipe, which do you choose to cook with?

Cod tongue.

Which means chef arif,

you will be working with pork cheeks.

Chefs, are you ready?

-Yes. -Yeah.

There's 30 minutes back on the clock,

and your time starts...

Now.

Alright, chefs!

Go, go, go, go!

Arif: Whoa!

Felipe: I choose cod tongue.

I come from both oceans. How can I not go with seafood?

I don't know anything about cod tongue,

but I do know great sauces,

so I start concentrating on my sauces.

Feeling adventurous!

Felipe: I see some olives, some lemon for some brightness,

some garlic.

I grab some oil, and I put it in the flash freezer.

I need it nice and cold for a sauce

I want to make for the tongue.

I'm gonna make a spicy tomato sauce with garlic clout.

I don't know cod tongue,

but I grab it and I just dump it into the boiling water.

Put tons of lemon.

Do your thing.

Arif: I get pork cheeks.

I worked with pork cheeks a bunch of times,

but trying to get them done within half an hour,

this is a really good challenge.

I'm doing tandoori-spiced pork cheeks with couscous salad.

I've been using a lot of flavors from where I grew up,

so I'm going to keep doing it.

The first thing I do is marinade my pork cheeks

in tandoori spice and yogurt.

Judges, we are here in the crossfire round.

Connie, talk to me about pork cheeks.

Pork cheeks are delicious, but they're very tough.

I would probably chop it up as fine as I could

to make it tender enough to eat in 30 minutes.

Chef felipe chose cod tongues.

It's such a small little piece of meat,

so to highlight that is gonna be his challenge.

Just don't leave nothing off my plate.

[ laughs ]

I want to get the couscous to be a little smoky,

so I put the couscous on the fire pit.

I also add the red pepper right into the charcoals.

Felipe: So, in the last round, the judges said, "hey,

you've got to use all the arena,"

so I grab my peppers, my garlic, my tomatoes, my jalapeño...

Felipe: I don't want too many seeds.

You don't want to kill the judges, you know?

...Salt, pepper, wrap it all in.

I go to the pit,

throw it in there, and let it roast away.

Arif: There's 20 minutes left.

It's time to get my pork cheeks right onto that fire pit.

It's gonna take quite a while to get these pork cheeks done.

I'm making sure my grill is super low

so it gets a really good char on it.

15 minutes left, chefs! We are halfway through the cook.

Desousa: Let's go, chefs! Husbands: Go, let's go!

The tongue is in the water. I poke them, and they're tender.

Let's go take them to the pit,

give them some nice char, and let them ride.

This tongue is funky, so let's give some herb to it, you know?

So I grab some rosemary, which is the number-one herb guy,

throw him underneath,

and let that smoke herbiness hit the tongue.

Arif: There's 14 minutes left.

I have to go check my pork cheeks.

I've got really good char on it.

So I grab my couscous and transfer it to the infrared.

Felipe: So, I'm starting my garlic clout.

I put tons of garlic in there, lemon.

I grab my oil and I start adding slowly to the blender.

The oil had to be chilled because garlic,

lemon juice, and oil do not emulsify together,

so you're kind of confusing nature.

Arif: My pork cheeks look great.

They've got an awesome char on them.

I'm not gonna leave them on the fire pit

because they're gonna be scorched and burnt.

So my plan is to take it over to the charcoal grill,

where it can cook at a less intense heat.

Eight minutes, felipe.

Here we go. Are you ready?

Felipe: I get all the vegetables from the pit,

put them in the blender, and I buzz away.

[ blender whirs ]

arif: Next I quickly go and grab my red pepper off that fire pit.

I'm gonna cut it into a fine dice

and add my couscous in.

This is it, chefs! Only five minutes remaining!

Felipe: Five minutes, arif. Right!

Felipe: I have five minutes left,

and it's time to take my cod tongues out.

They're looking nice and crispy and moist.

I do have the time to take this dish to the next level.

I need a crunch.

Okay, nuts, nuts, nuts, nuts, nuts, nuts.

We're gonna use the cashew, and...

[ crunches ] oh, they're crispy.

So I just grab the cashews, the plantain.

I chop them up and put them in the smoker.

Felipe: Let's smoke you, puppy.

Next I get my herbs so I can make my mint and cilantro purée.

I crush my garlic and add them to my mixer.

Chef arif is chopping garlic with two minutes left.

I don't want to eat raw garlic.

Chefs, two minutes remaining! Let's get that food down!

Come on chefs! Come on, you've got this!

Bludso: Go, chefs!

Felipe: It's time to plate my dishes, and I'm gonna sauce my plates.

I'm looking to really, really impress them with bold flavors.

♪♪

come on chefs!

Felipe: Come to papa.

Look at these babies.

♪♪

get your meat! Get your meat, get your meat.

All: 10...9...8...7...6...5...

4...3...2...1!

Time's up, chefs.

Alright, chefs.

Felipe: Good job, brother. Arif: Good job, man.

Whoo! Whoo! [ laughs ]

it was fun.

I'm looking at my plates, and I'm happy with my dish.

I'm really happy.

If I'm gonna lose, I'm gonna lose because

there's too much flavor.

Arif: Looking down at my plate,

I'm really happy with my couscous,

but I should have cut the pork cheeks really thin,

but I didn't.

♪♪

♪♪

chef arif, please tell us what you've prepared

using pork cheeks.

Arif: I did tandoori-spiced pork cheeks with couscous salad

and mint and cilantro chutney.

I love that char that you got on your pork cheek.

It's just so inviting to eat.

♪♪

♪♪

bludso: Right off the bat, I love the flavor of the couscous.

It's refreshing.

I could taste all the roast vegetables in there.

My cheeks were a little tough.

I think if you would have sliced them up for us

maybe a little thinner, it wouldn't have been as tough.

Thank you, chef.

The couscous is phenomenal.

Thank you.

But, unfortunately, when I tried your chutney,

the garlic just blew everything out,

and that's all I tasted going forward.

Chef arif, thank you very much.

Thank you very much.

Arif: I wish I had cut the pork cheeks really, really thin

so it would be more edible.

♪♪

chef felipe, please tell us what you prepared using cod tongue?

Felipe: I prepared a spicy tomato cod tongue

with crispy plantains.

Alright. Alright.

♪♪

♪♪

chef felipe, this dish is expertly prepared.

You were able to get an incredibly crisp texture,

almost like chicken skin, on that cod tongue.

The white garlic sauce was so aggressively garlicky,

but it really works together with the balance

of that tomato sauce.

Thank you, chef.

I had a different experience than chef connie did.

Unfortunately, your cod tongues, to me, were not edible.

It's just gelatinous, maybe raw, and, for me,

was not the best plate I've seen you do.

Thank you, chef felipe.

And thank you, chef.

Let's let the judges have a couple of minutes to discuss,

and we'll call you back when we're ready.

Felipe: Cod tongue -- it's not an easy ingredient.

Not a lot of people would have the cojones to pick it.

I hope the judges realize that.

Okay, judges, another intense crossfire round.

We had chef arif with pork cheek

and chef felipe with cod tongue.

I think chef arif should have spent

a little more time babying that pork cheek.

Mine was pretty tough,

but I thought he got a good char on it.

I love the direction that he was going with his mint chutney,

with his couscous.

He just fell short on a few techniques.

Chef felipe chose the cod tongue,

and I give him big props for trying.

The first bite I got was delicious.

Unfortunately, the second bite I had was not edible.

But the way that he cooked

the cod tongues on my plate was brilliant.

I can honestly say, for the first time,

I agree with both of you, but it's a tough cook.

Well, judges, another very close round here

in the "fire masters" arena,

but have you made a final decision?

Yes. Yes.

Let's call the chefs back in.

♪♪

chefs, in this crossfire round,

you were asked to work with either cod tongue

or pork cheeks.

The winner of this round

will move on to the final round

to face off against one of our judges.

Judges, please tell us, who will be moving on to the final round?

The chef who will moving on to the final round is...

♪♪

chef felipe.

[ applause ]

thank you.

Chef arif, thank you so much.

Unfortunately, you've been eliminated from the competition,

and it's time to leave the "fire masters" arena.

Thank you very much.

Benoit: Thank you, chef.

A pleasure, chef.

Arif: I'm going to be taking this experience right back home.

I kept with it, I kept going,

and I'm very happy I made it here.

Chef felipe, in the first two rounds,

you showed the judges that you sure can take the heat.

But now it's time for the ultimate test.

In this final round, you will be going head-to-head against

one of our "fire masters" judges.

And the judge you will be facing off against is...

♪♪

chef andy husbands.

Yes! Yeah!

You got this.

My heart is like -- brrrrrrr!

I know chef andy is renowned in boston.

He's one of the top dogs. But he's going down.

-Chef. -Chef.

It's an honor. Ready for this?

Yes, I am.

Benoit: Chef felipe, chef andy,

you're about to face off in the feast of fire.

♪♪

chefs, in this final feast of fire round,

you must create a family-style feast.

♪♪

we're going to prince edward island

for a down east feast.

Alright.

[ laughs ]

it's like being home.

I grew up in the east coast, and I know seafood.

Felipe: I'm surrounded by the pacific

and the atlantic in panama, so seafood -- bring it on.

Give us your take on this atlantic province's cuisine.

The stakes have never been higher,

so we're giving you each a sous chef

to help you create your down east feast.

In a final twist, these feasts will be tasted blind,

which means none of us will be here to watch you cook.

And when we return, I'll be sitting in andy's seat

at the judges' table.

Chefs, are you ready?

Oh, yeah! Very ready.

You've got 45 minutes to create your down east feasts,

and your time starts...

Now.

Bludso: Let's go, chefs. Desousa: Come on, chefs!

It's gonna be a big feast. Desousa: Yes.

Felipe: I see the barrel. I know I really want the lobsters.

I was like...

I have a plan, a master plan, to go after that lobster.

Go, go, go, go! Go, go, go, go!

Go, go, go, go, go!

Husbands: Aah!

[ laughs ]

I was this close to tackling him, but I took the lobster.

I love you, chef.

Technically, I got to the lobster first,

but I'm thinking that I'll let the guest have the lobster.

-Let's go. -Okay.

Okay. So, potatoes. Okay.

Felipe: I'm grabbing my potatoes, grabbing mussels,

grabbing clams, put it all in a basket.

There you go.

Run back to the station. Let's do this.

For my main, I'm making smoked lobster with tomato sauce.

Okay, I'm going taters in right away, okay?

Smashed potatoes with sharp cheddar and bacon.

Clams and mussel chowder.

And then for my dessert,

I'm making a blueberry cobbler with mascarpone.

I'm gonna start with the potatoes,

get them straight into the pit.

Make me proud, baby.

Next, I start chopping up my bacon for my mashed potatoes.

I put them in the skillet on the grill and let them ride.

Husbands: I didn't get the lobster,

so I run to refrigerator to see what else is in there.

I see cod. Oh, sweet!

I know cod and all of a sudden know

that's what I'm going to do.

For my main, I'm making grilled cod with oyster stuffing.

For my first side, grilled asparagus

with smoked mussel and pepper relish.

For my second side, scalloped potatoes with lobster cream.

And for my dessert, a blueberry lemon cake with plum cream.

There we go.

I start making dessert. The cake is delicate and rich.

I sugar the sides, fold in some blueberries,

stir it up, and we're done.

Let's go.

Baby, cook.

Felipe: Okay, so, we're making some lobster.

Gonna grab these puppies.

Cut them open. Smoke them up.

There we go.

Felipe: Next I'm cutting the tomatoes for my white-wine tomato sauce.

Tomatoes and lobsters are a perfect match.

Acid, sweet, salty.

Hot, hot, hot, hot!

Boom in your mouth.

Okay.

Next I start concentrating on my chowder.

It's potatoes, clams, mussels, and we start reducing it.

We've got to get those mussels going.

Where's a pan? Right here. Pan -- can you grab that one?

Husbands: I start working on the mussel relish

for the asparagus.

Seafood is inherently sweet,

so it's nice to offset it with white wine,

because it's quite acidic.

Okay, so we're gonna grill these off next.

Yeah. How much do you want? Like a couple of cups?

Yeah.

-28 minutes to go! -28 minutes!

Felipe: I'm a little bit behind time.

I look at my potatoes. They still need like five minutes.

I'm checking on my tomatoes,

and they're really looking beautiful.

Let's get those potatoes on, please.

Potatoes are going on, chef.

I'll get the lobster. Yeah. Thank you.

Husbands: Meanwhile, I'm building the lobster cream

for the scalloped potatoes.

Go, baby, go!

Now I have to go back and check the desserts.

I open up the grill. I look at the desserts.

The sides are rising really, really quickly.

The center is not. My grill is too hot.

Husbands: So I'm just gonna move it down a little bit.

One bad dish and you are done in the feast of fire.

Coming, chef.

Felipe: My potatoes are ready.

I put them in a bowl, smash, smash.

Taters are ready.

I look at my bacon for the potatoes.

[ groans ]

it looks burnt. My bacon went to the dark side.

And I can't serve that to the judges.

♪♪

♪♪

felipe: My bacon went to the dark side.

I have to put bacon in here 'cause you have the cheddar.

You have the char. Without the bacon -- hmm.

Felipe: Let me grab some new bacon.

So then I go back to the pantry, grab a piece of bacon,

chopped them up in little squares.

This new bacon is gonna be bomb.

There you go.

Husbands: 20 minutes left!

Potatoes probably are close, chef.

Okay, I'm gonna pull them now. Okay.

I have to get those potatoes off

'cause they're starting to really cook.

Whoo, that's hot! Yeah, right?

And then I start to build the layers.

Pour the lobster cream,

put it into the hot grill, and finish it.

Let's go, okay. We've got to start thinking about fish.

Felipe: 15 minutes!

Husbands: And I'm more nervous than ever.

I'm fussing on my cakes. I'm worried about the asparagus.

My sous chef is straining the mussels.

And we've got to smoke the cod.

Are we grilling this fish?

Smoking the fish? What are we doing with it?

I'm gonna throw it in the smoker real quick. Oui, chef.

I want the cod to get just a little bit of smoke

so the cook will happen a little bit quicker.

Let's get that going.

Felipe: The lobsters are smoking.

Felipe: I'm checking my lobsters.

They're really looking beautiful.

I take them out of the smoker, straight into the pit.

I kind of suck at dessert, but there's a couple of things

I know how to make,

like a blueberry cobbler with mascarpone.

The mascarpone is there to do the flirtation game

of sweet, less sweet, sweet, less sweet.

Husbands: 10 minutes!

Oh, that's smoking!

Husbands: The cod has been kissed in the smoker.

Great smoke.

Right to the fire pit.

Okay, this guy right here.

Felipe: So, the chowder is rolling away.

We take all the clams,

the mussels, throw it in there, toss them around,

and that's when the magic happens.

Husbands: Come on, baby.

I take the cod, I top it with my oyster stuffing,

and I place it into one of the barbecues.

Five minutes, chef!

Plate. Okay.

It's time to plate my dishes.

I'm gonna start with the potatoes with the new bacon.

Felipe: Money in the bank.

I need to sauce my plates with the lobster.

Whoo!

Did we smoke these? We did not yet.

Oh, yeah, throw those in the smoker.

I start working on the relish for the asparagus.

Everything is better with wine, chef.

I add my peppers and start tasting.

It is quite acidic,

but I know I'm gonna add these smoked mussels.

I'm looking at the time.

Now it's time to grab our lobster.

Whoo! Coming in hot.

Husbands: You've got the potatoes, right?

She's good to go. Excellent.

Coming down in front.

♪♪

felipe: There you go. We got this guy.

Got the beautiful cod fish.

Felipe: Awesome. Are you ready?

Yep, ready, chef.

♪♪

all: 5...4...3...2...1.

Felipe: Zero!

Well done, chef.

Dude, you're awesome. [ both laugh ]

chef, it's a pleasure competing against you, man.

The pleasure's mine. Yeah, having fun. [ laughs ]

well, those are my lobsters.

And I almost tackled you, too.

Dude! [ laughs ]

alright, my friends, the time has come.

Our first down east feast is here.

This chef has prepared smoked lobster

with tomato white wine sauce,

smashed potatoes with sharp cheddar and bacon,

clam and mussel chowder,

and blueberry cobbler with mascarpone.

Let's get into it.

Desousa: Mmm!

♪♪

lobster coming. Thank you.

Make sure you grab some of that sauce.

Oh, yes.

And I could smell the smoke on this lobster

as soon as it got in front of me.

♪♪

it's so delicious.

This feast is taking me right back

to when I used to live on the east coast of canada.

This lobster is cooked perfectly,

but you're getting quite a strong acidity

from the tomatoes,

and it really kind of overpowers the lobster.

Yeah, I totally agree. The sauce, I can do without.

Can we talk about this chowder? It is phenomenal.

The clams, the mussels, they're super tender.

Should we talk about those potatoes?

I love bacon, I love cheese, and I love mashed potatoes,

and you gave it all to me on one dish.

This first chef has certainly transported us

to the east coast,

and nothing screams east coast more than a blueberry cobbler.

These look fantastic.

♪♪

for me, it's almost feeling more like breakfast.

I'm not getting any sweetness off of it.

The only sweetness I'm getting is from the berries.

I mean, they kind of dropped the ball on the dessert.

Let's see what our second chef has in store for us.

Let's do it.

Our second down east feast has landed,

and this chef has prepared for us

grilled cod with oyster stuffing,

grilled asparagus with smoked mussel and pepper relish,

fire-roasted scalloped potatoes with lobster cream,

and blueberry lemon cake with plum cream.

Well, shall we dig in?

Yes. Yes.

♪♪

thank you.

♪♪

♪♪

I'm liking the sort of creative approach

this chef took to the cod dish with the seafood topper.

The chef created this oyster stuffing that's light and airy.

The only thing I'm missing is some kind of a sauce.

My asparagus was cooked perfectly,

but it's just missing something, as far as flavor.

All I'm tasting on those mussels is raw white wine.

I've got to say, my potatoes are excellent.

I love the cook on them.

I can taste the smokiness in them.

However, I think the chef mentioned

that there was supposed to be lobster in his scallop potatoes.

I don't see the lobster anywhere in them,

and I certainly can't taste them.

Well, we've got some blueberry lemon cake on deck for dessert.

Let's do it.

♪♪

it's good.

I mean, it's sweet, fluffy, moist in the middle.

It's cooked perfectly, loaded with blueberries,

and I'm really enjoying the plum preserve cream on top.

Another fantastic feast from our second chef.

We're gonna have to break these feasts down dish by dish

and see which chef comes out on top.

Let's take a look at both of our mains head-to-head.

I loved that the second chef that cooked the cod

took the time to smoke the cod,

as well as all the tlc that went into that oyster stuffing.

I really enjoyed the lobster.

I thought it was seasoned well. I thought it was smoked well.

The sauce just didn't belong on that plate.

We've got two potato dishes going head-to-head.

The first chef's smashed potatoes with bacon.

The second chef's --

the scalloped potatoes with the lobster cream.

Chef number one -- I think he nailed it

on the smashed potatoes.

The second chef was definitely heading in the right direction,

but just came up a little short.

In our second round of sides,

we had that clam and mussel chowder from the first chef

and the grilled asparagus

with the mussel relish from the second chef.

That first chef created an exceptional dish.

Big chunks of seafood. It was well-balanced.

The first chef really knocked that dish out of the park.

I really liked the direction

that the second chef was going in,

but those mussels just tasted like raw white wine.

The battle of the blueberries when it comes to dessert.

The first chef's blueberry cobbler

didn't have any dessert qualities for me.

Chef number two's cake was so moist and sweet.

That was just a real well-put-together,

delicious dessert.

Both these chefs prepared fantastic down east feasts.

This was not an easy decision,

but I think we've found our winner.

Yes. No doubt.

Let's call the chefs back in.

♪♪

♪♪

husbands: While my cook was strong,

chef felipe is a beast in the kitchen.

If I'm gonna win, it's because my feast is on point.

Felipe: I'm really stoked. I think my feast is amazing.

And I think I've got this in the bag.

Chefs, you transported us right to the shores

of prince edward island with your down east feasts.

Well done.

[ applause ]

as you know, these feasts were tasted blind.

In the first feast, we loved the lobster.

However, the blueberry cobbler lacked sweetness.

In the second feast, we thought the cake

had the perfect texture.

However, the scalloped potato dish

could have used more lobster.

Chefs, both of your down east-inspired feasts

were absolutely fantastic,

but there can only be one winner.

♪♪

tonight's winning feast is...

♪♪

the first feast

with the smoked lobster and the blueberry cobbler.

Yes! Alright!

Desousa: Wow! Yes!

Thank you, chef. Oh, man!

Wow!

Felipe: I've always been second, third, second, third.

I really wanted to win this one. I needed to win this one.

And I won it.

Oh! Thank you so much.

I am a fire master champion.

Congratulations, chef felipe.

You have won $10,000

and, more importantly, the title of today's

"fire masters" champion.

Well done.

Oh chef, man.

Husbands: I felt I had a really strong cook,

and I knew if I was gonna get beat,

it was gonna be beat by somebody really talented.

You earned that, man. Thank you.

I really think I lost because chef felipe won.

Congratulations, chef, well deserved.

Oh, thank you. An excellent cook, chef.

Congratulations! Oh, my goodness! [ laughs ]

now you've got some bragging rights to take home

to your friends and family.

Oh, my god, you have no idea! I'm so excited about that.

It's awesome.

♪♪