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Short filmTranscript
00:00:00Welcome to the House of Knives arena where we've created the ultimate game of culinary strategy and survival.
00:00:10Pressure's at an all-time high.
00:00:12Only the most talented, innovative, and ruthless chefs have been summoned to compete before the esteemed Culinary Council.
00:00:19Look at that thing.
00:00:20It's game time.
00:00:21The goal is simple. Get on the throne.
00:00:23You're only safe when you're on the throne.
00:00:26And try to stay there.
00:00:29I want that seat.
00:00:30But in this game, if you take a shot at the throne, will you challenge the ruler?
00:00:35You better not miss.
00:00:37I'm sorry chef, your house has fallen.
00:00:39Oh my god!
00:00:40My hands are shaking.
00:00:42Chef Stone, how you doing on time?
00:00:43I think time is doing me right now.
00:00:45The last chef sitting on the throne will wear the culinary crown and claim $100,000.
00:00:52This is House of Knives.
00:00:59Let's meet the six chefs that we have summoned to compete.
00:01:03She was a fierce competitor on two seasons of Top Chef.
00:01:07Thomas Keller, D. Savoie, and Jose Andres put their restaurants in her hands.
00:01:13Here's the dumpling queen, Chef Shirley Chung.
00:01:18It's such an honor to be able to compete in the House of Knives.
00:01:22I've done a lot of cooking competitions, but nothing like this.
00:01:26It's such a high level.
00:01:32He picked up his first Michelin star in 2022.
00:01:36Anthony Bourdain said he was the most talented cook he'd ever worked with.
00:01:40Fellow chefs better watch out, because he also has a reputation for being ruthless in competition.
00:01:47Here's the maestro of meat, Chef John Tissar.
00:01:52This British chef has cut her teeth in Michelin starred restaurants.
00:01:56She now has two cookbooks and has become a viral sensation,
00:02:00and her videos have been viewed over a billion times.
00:02:04Make way for the prodigy, Chef Papi O'Toole.
00:02:11After five years in the Navy, he traded in his military gear for a chef's coat.
00:02:17And he's chalked up victories on Guy's Grocery Games and Chopped Next Gen.
00:02:22It's the Duke of Spice, Chef Martel Stone.
00:02:27Only the best of the best are here to compete, but I am not intimidated at all.
00:02:32I want this win, I want this crown, and I especially want that $100,000 at the very end.
00:02:40In 2010, he nabbed the Best New Chef award for Food & Wine magazine.
00:02:45And then he went on to win the James Beard award for Best Chef Great Lakes.
00:02:50He's opened over 20 restaurants, never meeting a cooking style that he couldn't master.
00:02:57Here is Chef Jonathan, the wild card, Sawyer.
00:03:04And the final contender, the Michelin Guide put her restaurant on the Bib Gourmand list.
00:03:10She has taken down four iron chefs in two different countries.
00:03:14And she beat Bobby Flay's Triple Threat Titans.
00:03:17It's Chef Claudette, the Machete Zapata.
00:03:21I am the machete, because I'm going to slash the competition.
00:03:31Chefs, thank you for coming and putting your reputations on the line.
00:03:34That throne is what you're all fighting for.
00:03:39The last chef sitting on that throne in the finale
00:03:42will claim the ultimate honor, the $100,000 culinary crown.
00:03:48So, we're going to start with our first battle for the throne.
00:03:56The chef that ranks the highest, you will become the ruler.
00:03:59The chef that ranks on the bottom will be banished from the competition.
00:04:04You've all brought one signature ingredient here with you.
00:04:07Let's find out what those ingredients are.
00:04:11Chef Zapata, what did you bring?
00:04:14Nopales.
00:04:15It's a cactus pad. It's a traditional food from Mexico.
00:04:19Chef Sawyer.
00:04:20Wild chanterelles. Where I come from, foraging is always a part of our culture.
00:04:24And it's incorporated into the identity of my cuisine.
00:04:27Chef Stone.
00:04:28I brought suya powder.
00:04:30Suya spice is a seasoning that originated in West Africa.
00:04:33Beyond just spice, there are notes of peanut,
00:04:36there's some paprika, some smoky notes in there,
00:04:39and a little bit of garlic, which rounds out the entire spice.
00:04:42Beautiful.
00:04:43Chef Papi O'Toole.
00:04:44I brought potatoes.
00:04:46Great ingredient to showcase.
00:04:47Chef John Tizar.
00:04:49I brought America's favorite protein, dry-aged steak.
00:04:53I have been named one of the best 11 steakhouses in the world by Michelin.
00:04:57Well done.
00:04:58Chef Shirley Chung.
00:05:00I brought West Coast live Dungeness crab.
00:05:04Because for me, live crab equals joy.
00:05:07What a great ingredient, Chef.
00:05:09To determine which of you will be the first to take the throne,
00:05:12you'll each prepare a dish featuring your own signature ingredient
00:05:16and showcase at least one of your opponent's ingredients.
00:05:21The chef that ranks the highest, you'll become the ruler.
00:05:24And with that throne comes privileges.
00:05:28However, the chef that ranks on the bottom
00:05:30will be banished from the competition and will never return.
00:05:35Chefs, you will now have 60 minutes to conceive
00:05:39and create a dish worthy of that throne.
00:05:47Let the trial by fire begin.
00:05:51Good.
00:05:54Out of my way.
00:05:55Oh, my God. The crab just poked me.
00:05:57I mean, this game is absolutely unique.
00:05:59I mean, listen, I've done a ton of culinary competitions,
00:06:02and they all are different.
00:06:04But House of Knives, it's allowing us to showcase
00:06:06our individual cooking style.
00:06:08This really plays to the strong suits of each of the competitors.
00:06:11Onions?
00:06:12Onions are down there.
00:06:13They're down here, Chef.
00:06:14Why are we all helping each other so much? Bye.
00:06:17But at the end of the day,
00:06:18all of these chefs are at such a high level.
00:06:20Make one mistake, and you're in the bottom.
00:06:23All right, so I got to get this broth started.
00:06:26I'm steaming the crab so I can harvest more crab meat.
00:06:29Got to get the lamb broken down.
00:06:31I got cilantro, avocados.
00:06:33I keep forgetting what I'm trying to do.
00:06:35Here we go, Chefs.
00:06:36Your first battle in the arena.
00:06:38So excited for this.
00:06:41Guys, this is beautiful.
00:06:43Chef Chung.
00:06:44Hi, Chef.
00:06:45I love this ingredient.
00:06:48Me too.
00:06:49So I'm going to make Singapore-style chili crab.
00:06:52I call it my husband's birthday crab
00:06:55because I don't bake, so for my husband's birthday,
00:06:58instead of baking him a cake,
00:07:00I've been making him his national dish
00:07:02for the past 10 years.
00:07:04It's special.
00:07:05That's a good gift.
00:07:06Explain this to me.
00:07:07So it's actually a spicy tomato sauce
00:07:09with lots of aromatics, lemongrass, ginger,
00:07:12and then I'll stir-fry it with tenderness crab,
00:07:15and then I just harvest all the crab fat.
00:07:17I'm going to make a crab-fat fried rice to serve it with.
00:07:20My mouth is watering just listening to you talk about it.
00:07:23All right, what about the ingredients from your competitors?
00:07:26Which of those ingredients are you using?
00:07:28So I choose napoles from Claudette,
00:07:30and potato from Poppy.
00:07:32My signature ingredient is the rosemary.
00:07:35My signature ingredient is the russet potatoes.
00:07:37I'm the potato queen.
00:07:38I couldn't come here and not do anything potato-led,
00:07:41and also I love them.
00:07:42They're delicious.
00:07:43I started doing recipe videos online.
00:07:45I'm going to start cooking at home doing TikToks.
00:07:47After about six months of doing it,
00:07:49I did a potato recipe,
00:07:50and it got over a million views,
00:07:52and it blew up.
00:07:55I've always absolutely loved food.
00:07:57I've worked in, like, Michelin-starred restaurants.
00:08:00I am the youngest one here.
00:08:02I've got a different level of experience,
00:08:04but I just don't want them to underestimate me just yet.
00:08:08So I'm going to be making a pomme dauphine
00:08:10with some lovely crab with a curried beurre blanc
00:08:14and some pickled cactus from Chef Sepeda.
00:08:16Dauphine is something that I absolutely love.
00:08:18It's a classic French way of doing potatoes.
00:08:20So I've got my potatoes boiling,
00:08:22and I'll get my choux pastry starting here.
00:08:26So once the potatoes are cooked,
00:08:28I will pass them through the moulin,
00:08:30make a nice mash,
00:08:31weigh them out into my choux pastry,
00:08:33and then I'm going to add it into the fryer,
00:08:34and then I can crack on with everything else
00:08:36that I'm going to be doing.
00:08:37Oh, it's serious time, Chef.
00:08:39How are you feeling?
00:08:40Uh, completely overwhelmed.
00:08:42How about you?
00:08:43I feel pretty good. I'm just building flavors.
00:08:45Have you got a restaurant, Chef?
00:08:47No, no, don't have a restaurant.
00:08:48Me neither.
00:08:49Everyone else is, like, going to awards and stuff.
00:08:51We're the underdogs, I think, in this.
00:08:53Underdogs? No.
00:08:54We're fresh.
00:08:55Fresh? I don't feel fresh. I'm sweating.
00:08:57Oh, I mean, you know, there's that.
00:09:00On paper, I may be the underdog,
00:09:01but I feel like what I do with spice
00:09:03allows me to create some of the best dishes
00:09:05and combinations that people have never tried before.
00:09:07And it's great that we have creative control.
00:09:10I can still give dishes that are me on the plate.
00:09:14So my signature ingredient is suya.
00:09:16I was introduced to suya when I cooked
00:09:18at a restaurant in Washington, D.C.,
00:09:20and I fell in love.
00:09:21It was probably my culinary awakening.
00:09:24It made me start to think about who I am,
00:09:27and I found out that I was 98% Ghanaian.
00:09:31Through suya, I found, I found heritage.
00:09:34I'm making a suya-spiced lamb
00:09:36served with some cocoa collards
00:09:38and chanterelle mushrooms from Chef Sawyer,
00:09:41as well as a groundnut stew sauce.
00:09:43The chanterelle mushrooms will give me
00:09:45a really, really good base for my collards.
00:09:48This dish is a celebration of what I've learned
00:09:51and just a celebration that I'm here and I want to win.
00:09:54Ooh, that's f***ing hot!
00:09:5645 minutes, chefs, and one of you will be banished.
00:10:01Whoa!
00:10:03Ah!
00:10:05I'm gonna start doing a tartare.
00:10:07That throne will belong to one of you very soon.
00:10:12My secret ingredient, nopales, in Mexico.
00:10:15The first thing you learn how to eat
00:10:17that's a little bit complicated but incredibly versatile.
00:10:20I was raised between the San Diego and Tijuana border,
00:10:23so bringing an ingredient from my home country
00:10:26helps elevate the voice of Mexican cuisine.
00:10:29Nopales are like Mexicans.
00:10:31A little bit thorny on the outside,
00:10:33but super nutritious and filling on the inside.
00:10:36Chef, what do you got, 30 different ingredients, give or take?
00:10:39I mean, whoever said Mexican food is fast is lying to you.
00:10:43I'm making a baja fish platter,
00:10:45and they're also gonna be fijoles charros
00:10:48as well as the tempura fish and fresh-made tortillas.
00:10:52How are we gonna utilize those nopales?
00:10:54I'm making nopales in two ways.
00:10:56The nopales are gonna be cured in salt
00:10:58and put them in the slaw
00:11:00with the chanterelle from Chef Sawyer,
00:11:03and then I'm also going to make a nopal fritter.
00:11:06So it's gonna be a fish taco?
00:11:08Exactly, like a BYOT.
00:11:10A BYOT, I like that. Build your own taco.
00:11:13You got all these chefs in here.
00:11:15Who you nervous about? Shirley.
00:11:17She has gone through a gauntlet of competitions,
00:11:20and she's definitely a force to be reckoned with.
00:11:22I know how she cooks, so it's definitely something
00:11:24that I want to rise to the occasion.
00:11:26So what are you making?
00:11:28I'm making beef three ways.
00:11:30A tartare with the African spice,
00:11:32a goat cheese ricotta basil ravioli
00:11:34with a bolognese sauce here with the dry-aged beef,
00:11:37carrots, onions, garlic, pancetta.
00:11:39And then last but not least,
00:11:41I'm making a traditional ribeye with chimichurri.
00:11:44I'm gonna use chanterelles from Chef Sawyer,
00:11:46and I'm gonna try to use some of that suya spice from Martel.
00:11:49My sauce. Wow.
00:11:51This is a game. There's a strategy to this game.
00:11:53I'm showing my competitors that I can do 3 dishes to their 1.
00:11:57I've been doing culinary competition shows
00:11:59since early 2000s.
00:12:01I haven't done it in 4 years.
00:12:03But I'm back and hoping to make an impression.
00:12:06I'm the one chef with a Michelin star.
00:12:08I better step it up.
00:12:10It's a lot of pressure,
00:12:12but I'm not gonna be the first one banished.
00:12:14Chef.
00:12:16So I'm gonna do a wild chanterelle farroto.
00:12:18You take risotto, and it got married to farro, the grain.
00:12:21You would have farroto.
00:12:23What other ingredient are you utilizing here?
00:12:25Well, I'm gonna use both aged beef from Chef Tesar
00:12:29and suya spice from Chef Stone.
00:12:31The big challenge with farro in general
00:12:33is when you make it risotto style,
00:12:35there might be some inconsistencies inside there.
00:12:37Big risk, big reward, right, Chef?
00:12:39You really gotta just massage in a little bit of this brodo
00:12:43and stir every single minute, just like a risotto.
00:12:45What are you worried about?
00:12:47I'm stressed as hell about the time.
00:12:49Scott, this is a murderer's route.
00:12:51Awards everywhere, championships, true competitors,
00:12:54people that are much younger than I am.
00:12:56But at the end of the day, any of us can win this.
00:12:58This is a sprint.
00:13:00All of us here want to be on the throne first.
00:13:02Good luck.
00:13:04What's the time, Check?
00:13:06Chefs, just over 20 minutes to go.
00:13:08Aye. Aye-aye-aye.
00:13:10It's game time. I gotta build this broth.
00:13:12Chef O'Toole, how you feeling?
00:13:14Overwhelmed. Oh, no.
00:13:16This is definitely not what I was expecting.
00:13:18I'm trying to pick the crab, but I haven't used this sort of crab before,
00:13:21and I don't think I've done it right.
00:13:23I don't know if I'm going to get enough meat out of it.
00:13:25I think I might have to ditch it and just go for something else.
00:13:28I'm doing it. I'm ditching it. I'm ditching it.
00:13:34I'm way behind at this point.
00:13:36That was just not right at all.
00:13:38I was using Chef Cheung's signature ingredient,
00:13:41but I might have undercooked those crabs a little bit,
00:13:43and I thought you'd get a lot more meat out of it.
00:13:45These crab legs are already cooked.
00:13:47Mine was just not. I wasn't getting any meat out of it.
00:13:50And I am deeply, deeply in the...
00:13:54I don't know if this is going to go well for me at all.
00:13:56Chefs, 15 minutes to go.
00:13:59And at the end of this, one of you will be banished,
00:14:03and one of you will become our very first ruler.
00:14:06Aye. Thank you, Chef.
00:14:09I never get overconfident, so it's on the plate.
00:14:11I'm going to make a goat cheese ricotta ravioli
00:14:14that I'm topping with the bolognese sauce.
00:14:17So this is the peanut stew sauce. Nice.
00:14:21I'm using the suya powder
00:14:23that Martel brought in to make tortillas.
00:14:26I'm going to put a little bit of this suya butter
00:14:28right into my panko.
00:14:30Oh, I love the suya.
00:14:32So it looks like the entire kitchen using suya spice.
00:14:34Masa seasoned with the suya powder.
00:14:37I am just glad that I've introduced suya spice
00:14:40to everyone in the competition.
00:14:42Martel, you got me hooked over here, bro.
00:14:44Let's hope it doesn't bring you to the wind.
00:14:47Nopales, they're complicated to cook
00:14:50because they tend to be slimy, like okra.
00:14:52I'm curing them right now to de-slime them,
00:14:55and then I will put them in the slaw,
00:14:57dip them in the tempura batter, and fry them.
00:15:00Then I'm going to drop in some of the nopal fritters
00:15:03to have an additional crunchy component.
00:15:05So I'm going to be using the cactus from Chef Cepeda.
00:15:09So right now I have a diced nopales.
00:15:12I'm making it proper fried rice.
00:15:14To build a perfect fried rice,
00:15:16you always want to have this crunchy, refreshing element.
00:15:20Traditionally, I will use cucumber,
00:15:22but this case, nopales.
00:15:25Five minutes until one of you is banished.
00:15:29If you're not putting food in plates right now,
00:15:31you got a real problem.
00:15:33I was going to make more tortillas,
00:15:35but I think one is enough.
00:15:37I have all my elements.
00:15:38I'm just going to start plating everything now.
00:15:40I'm going to get it finished,
00:15:42whether it looks how I wanted it to.
00:15:44We're going to make it.
00:15:46The cook on the lamb is nice.
00:15:48He's wanting to go maybe a degree under, but I will live.
00:15:51The most important thing for me is to get on the throne.
00:15:54One minute to go in this battle.
00:15:56This is the most important part of a risotto or farrotto,
00:15:59is the last 60 seconds.
00:16:01You got to go!
00:16:03Yeah, yeah, yeah, yeah.
00:16:05Plate!
00:16:07Ten seconds, chefs.
00:16:09Are you serious?
00:16:11This is not how I wanted this to go at all.
00:16:13Five, four...
00:16:15We're going to make it, we're going to make it.
00:16:17...three, two, one.
00:16:19Time's up, chefs.
00:16:21That was so tough.
00:16:23It's good to be back, Shirley.
00:16:25Okay, chefs, the cooking is over.
00:16:27The judgment is about to begin.
00:16:29So for that, I must assemble my culinary council.
00:16:33Joining me are two indisputable legends in our field.
00:16:38He has won eight James Beard Awards,
00:16:42cooked for President Obama's first state dinner,
00:16:45and owns multiple restaurants worldwide.
00:16:50She is a best-selling cookbook author,
00:16:52first-ever female Iron Chef UK,
00:16:56and a global award-winning restaurateur.
00:17:00It's an honor to welcome Chef Marcus Samuelsson
00:17:04and Chef Judy Joo.
00:17:12I mean, talk about an esteemed panel of judges.
00:17:16Oh!
00:17:17The standard is way higher than I was expecting it to be,
00:17:21and I am pretty nervous about everything.
00:17:24Together, we are the culinary council.
00:17:27I bet you'd love to watch these two VIPs taste your food,
00:17:31but the council does its work in secret.
00:17:35So please, exit the arena.
00:17:38Even though I feel like my dish is spot-on,
00:17:41you can't discount the fact that my competitors are absolutely amazing.
00:17:45So it's in the judges' hands.
00:17:52Chef Joo, Chef Samuelsson,
00:17:54we will now taste all six of the dishes
00:17:56prepared by one of our six culinary visionaries,
00:17:59all fighting for that throne.
00:18:01The chef that makes the best dish will make history
00:18:04by becoming the first-ever ruler.
00:18:06The chef that created the worst dish will be history
00:18:10because they'll be banished with no chance of ever returning.
00:18:15The pressure's on.
00:18:17This is Chef Shirley Chung's dish.
00:18:19It's a Singapore-style chili dungeness crab
00:18:23with salt-cured nopales.
00:18:25She brought in the crab as her ingredient,
00:18:27and she used the nopales,
00:18:29which was Chef Zepeda's signature item.
00:18:32There's so much elegance that Chef Chung has given us with this dish,
00:18:36but also somehow personalized that as well.
00:18:38I've eaten a lot of Singaporean crab,
00:18:40and this is a very, very good one.
00:18:43I love the duo that she's done here.
00:18:45They really complement each other well.
00:18:47The texture of the nopales, they're kind of soft.
00:18:49I mean, nopales are always a little bit slimy.
00:18:51They're a little bit like okra.
00:18:53The crab is silky.
00:18:55Sometimes crab can get very chewy.
00:18:57So I think the idea of this is really, really well done.
00:19:00This is Chef Martel Stone, the Duke of Spice.
00:19:04He has this suya spice lamb
00:19:07with cocoa collards, pickled tomatoes, and the ground nut sauce.
00:19:11He brought suya,
00:19:13and then he also integrated the chanterelle mushrooms
00:19:15inside the collard greens.
00:19:18That suya spice on top and then the peanut sauce
00:19:22with the greens is delicious.
00:19:25This is a craveable dish
00:19:28until you get to the meat.
00:19:31Overcooking that lamb, he knows better.
00:19:34And do we judge this plate on all of the sides,
00:19:37or do we judge it mainly on the star, like we're supposed to?
00:19:41It's almost like going to a concert and you're saying,
00:19:43all the backup dancers are great,
00:19:45but the main singer sang off-key, didn't know the words.
00:19:48Absolutely.
00:19:50We have Chef John Tesar right here.
00:19:52He brought in the dry-aged beef.
00:19:54He's done it 3 different ways.
00:19:56He has a tartare of beef.
00:19:58He has a goat cheese ravioli with a bolognese sauce over the top.
00:20:01And then he has roasted chanterelle mushrooms
00:20:03with a dry-aged ribeye of beef.
00:20:05I think the trio is clever, but risky.
00:20:08These are 3 opportunities to fail here.
00:20:16We have Chef John Tesar right here.
00:20:18He brought in the dry-aged beef 3 different ways.
00:20:24I'm a little bit torn with this dish.
00:20:26The steak is great.
00:20:28Beautiful.
00:20:29Nicely roasted.
00:20:30That precision is lacking in the ravioli.
00:20:33It feels clumsy, it's not perfectly executed.
00:20:36The tartare feels a little bit fatty,
00:20:39and the suya in it feels like an afterthought.
00:20:41I'm getting more mustard and other notes to it,
00:20:44but I don't really feel that he's highlighted that ingredient successfully.
00:20:48He's won a Michelin star by cooking steaks.
00:20:50I feel like maybe the heat of this competition
00:20:53got Chef Tesar a little bit.
00:20:58This is Chef Claudette Zepeda's Baja fish platter
00:21:01with fried fish, a nopale and cabbage slaw,
00:21:04as well as a nopale fritter on top of it.
00:21:06She brought those nopales a nod to her Mexican heritage,
00:21:09and she used the suya inside this beautiful little stew
00:21:13with cilantro mushrooms.
00:21:14Who doesn't love a do-it-yourself taco?
00:21:17She also wants us to do a little work.
00:21:19We've got to get busy in here.
00:21:21I love this.
00:21:22I mean, just look at this fish.
00:21:24You peel it away, and it's just cooked perfectly.
00:21:27And even incorporated the suya in a really, really clever way that works.
00:21:31Because if she didn't have it, I would say it's missing heat.
00:21:34She's cooking with passion,
00:21:35and this is showing us that she's a true contender.
00:21:38This is Chef Papi O'Toole.
00:21:40Her ingredient was the potato.
00:21:42We've got some dauphine with pickled cactus,
00:21:44the curried beurre blanc,
00:21:46and a little bit of king crab inside there as well.
00:21:49Visuals on this dish actually feel a bit rushed and a little sloppy.
00:21:57I really do like the usage of the king crab.
00:21:59It's really nice.
00:22:01Unfortunately, that curry, it's completely undercooked.
00:22:05It's grainy.
00:22:06It doesn't have a lot of depth of flavor.
00:22:08And even her star, the potato, isn't creamy enough.
00:22:11I think it lacks fat.
00:22:12It's quite dry.
00:22:13And she's the potato queen.
00:22:17This is Chef Jonathan Sawyer's dish.
00:22:20And we have a chanterelle in suya farroto,
00:22:23aged beef sofrito with suya butter and some crispy leeks as well.
00:22:28He used his own chanterelles, which he forged.
00:22:31This looks extremely elegant,
00:22:33especially for something as humble as a farro grain.
00:22:36So the one thing about this that Chef Sawyer,
00:22:38he was concerned about the texture of the farro itself
00:22:41to make sure that it was cooked all the way through.
00:22:43The farro is cooked absolutely perfectly.
00:22:45It has a nice bite, a little bit al dente.
00:22:47The farro, for me, is the star of the whole dish.
00:22:51It takes a lot of confidence to have that beautiful beef
00:22:54and not making the beef the star here.
00:22:56You've got tons of umami with the suya butter, and you get heat.
00:23:00This is a really thoughtful dish by Chef Sawyer.
00:23:08Let's start with the top dishes.
00:23:10I'll go with Chef Chung, Sawyer, and cebeta.
00:23:14I want to go back and eat all those three dishes again.
00:23:18So let's talk about who is being exiled.
00:23:20For me, Chef Stone does not belong here.
00:23:23Yes, he messed up the lamb.
00:23:25But in terms of deliciousness,
00:23:27we didn't go back to Chef Teasdale's dish that much.
00:23:30And Chef O'Toole, she just had a rough day.
00:23:33I know this is House of Knives, but she brought a knife to a gunfight.
00:23:36So of these two chefs, who's going to be exiled?
00:23:39Ooh, it's a big decision.
00:23:46Contenders, the council has now enjoyed each of your dishes.
00:23:52The chef with the best dish will take their place on that throne
00:23:57and earn a huge advantage.
00:24:00The trailblazing chef that will write history
00:24:04as the first to take the throne in the House of Knives
00:24:09is...
00:24:14Chef Sawyer.
00:24:16Well done, Chef.
00:24:18The depth of flavor in your chanterelle and suya farroto
00:24:21was so complex.
00:24:23Great cooking. Thank you, Chef.
00:24:25Chef Sawyer, please take your seat.
00:24:29Definitely a little bit disappointed that I'm not the ruler.
00:24:32Chef Sawyer is a solid, technically classic chef,
00:24:36so he's going to be hard to beat.
00:24:39Well done, Chef. Thank you, Chef. Good job.
00:24:41I am the first to claim the throne.
00:24:45And the throne is the only way to guarantee your safety,
00:24:49and I want to be here all the way through till the end and win.
00:24:53Oh, this is nice. Oh, this is nice.
00:24:56Are you proud to be the first one to sit on the throne?
00:24:59Honored to be the first one on the throne, Chef. Thank you.
00:25:01Chef, that pin signifies that you are eligible
00:25:04to compete in the finale.
00:25:06Whoo!
00:25:10Now there are only seven more chances
00:25:12for the other contenders to seize the throne
00:25:14and claim their invitation to the finale.
00:25:18The last chef sitting on that throne
00:25:20will claim the ultimate victory, the culinary crown.
00:25:26Now, the bottom two dishes...
00:25:29were made by Chef O'Toole...
00:25:34and Chef Taysar.
00:25:36One of you will be the first chef
00:25:38who banished from this arena.
00:25:41The chef who shall cook amongst us no more is...
00:25:52Oh!
00:25:58Chef O'Toole, your house has fallen.
00:26:01Thank you very much, guys.
00:26:03Oh, I'm out.
00:26:05It's a shame. I'm disappointed.
00:26:07I knew I could have done a lot better,
00:26:09but the pressure of that kitchen got to me completely today
00:26:13and I wasn't mentally prepared for how serious it is in there
00:26:17and how good the competition is.
00:26:19Bye, Poppy.
00:26:21But I've had a great time.
00:26:24With one of your challengers gone,
00:26:27you might think that your odds of winning
00:26:29have gotten a lot better.
00:26:31Right?
00:26:33Wrong.
00:26:35There are always six players in the House of Knives arena.
00:26:40One ruler and five contenders,
00:26:44which means we're about to summon another chef
00:26:47that could take any of you down.
00:26:50The scariest thing about this game
00:26:53is who's going to come in next,
00:26:56because it could be anybody in the entire culinary world.
00:26:59The next chef intent on taking that throne
00:27:03and ruling this house is not a chef to be taken lightly.
00:27:07She is as skilled, steely, and strategic as they come.
00:27:12Be afraid.
00:27:14Be very afraid.
00:27:18Be very afraid, chefs.
00:27:29The next chef intense on taking that throne,
00:27:33after training at a Michelin-starred restaurant in Tuscany,
00:27:37she went on to run the kitchens
00:27:39of some of the best restaurants in New York City.
00:27:42She's an Emmy Award nominee,
00:27:45a New York Times best-selling author,
00:27:48and she won Chopped All-Stars.
00:27:52Oh!
00:27:54World famous for her iconic platinum hair,
00:27:57here is the rock star chef...
00:28:01Chef Anne Burrell.
00:28:04Oh!
00:28:06Anne Burrell.
00:28:08Hello. Hi.
00:28:10Great to see you, chef.
00:28:12Surprise! It's Anne Burrell.
00:28:15You never know where I'm going to pop up.
00:28:18Anne Burrell.
00:28:20Thanks, guys. Love seeing you.
00:28:22Hi, everyone.
00:28:26What? Anne Burrell?
00:28:29Boy, when you talk about culinary competitions,
00:28:32few people have done more than 200 battles in their life,
00:28:36and Anne Burrell is one of them.
00:28:38It's getting serious.
00:28:40I'm not sure if you were happy or petrified
00:28:43when you saw Chef Burrell walk in.
00:28:45I watched Chef since I came to America,
00:28:48so I'm just shocked.
00:28:50My hair's standing, I'm very nervous,
00:28:52but in a very good way.
00:28:54Um, wow.
00:28:56You've won a ton of competitions,
00:28:58but the big question here, Chef Burrell,
00:29:01have you ever sat on a throne?
00:29:03No. Sawyer looks good up there,
00:29:05but I think I might look better up there.
00:29:09I love it.
00:29:11Your goal is the same as everyone else's.
00:29:13Get onto that throne,
00:29:16and try to stay there.
00:29:18All right.
00:29:19The chef left sitting on that throne
00:29:21at the end of the finale
00:29:23will claim the ultimate victory,
00:29:25the $100,000 culinary crown.
00:29:28Chef Sawyer's reign on the throne has begun,
00:29:31which brings us to our first contender battle.
00:29:34The contender that makes the best dish
00:29:36will win the right to challenge the ruler
00:29:38for the throne.
00:29:40Chef Sawyer,
00:29:42one of the privileges of being the ruler
00:29:44is that you will decide
00:29:46what the contenders get to cook.
00:29:48I'm talking about a theme.
00:29:52In one word, Chef,
00:29:54what do you want the theme of this battle to be?
00:30:00Spicy.
00:30:01Spicy?
00:30:02Why have you chosen spicy?
00:30:04Spicy is a difficult theme.
00:30:06It's a true test of a chef.
00:30:08Too much, and your dish is ruined.
00:30:10Not enough?
00:30:12It's not spicy.
00:30:15I'm gonna give you just 45 minutes.
00:30:18Contenders to the throne.
00:30:23Let the battle begin.
00:30:25Go get them, Chef.
00:30:29Hiya.
00:30:30Some peppers.
00:30:31Hot pepper.
00:30:32I recognize this. It's a whole new game.
00:30:34Hi, chili.
00:30:35There's no gimmicks.
00:30:36Oh, my God.
00:30:37I'm competing against some of the best chefs in the world,
00:30:39so I need to bring it.
00:30:41The themes of what these chefs are cooking is very broad.
00:30:44They can do anything that they want,
00:30:46and there's plenty of time for them to do it in.
00:30:48We expect really great dishes from these chefs.
00:30:51Poblanos are kind of like the Russian roulette of chiles.
00:30:54Some are very spicy, some are very mild.
00:30:57I love cooked spicy food,
00:30:58so I'm very excited for this challenge.
00:31:02Tomatillos.
00:31:04All right, you are the Duke of Spice, self-proclaimed, right?
00:31:08Yes.
00:31:09You cook a lot of West African-style cuisines.
00:31:11Yes, Chef.
00:31:12And so spice is very much in your wheelhouse.
00:31:14You must really love your chances in this round.
00:31:16I feel really good.
00:31:17I feel like maybe I have a little bit of an advantage.
00:31:19I definitely don't want to lose this one,
00:31:21knowing that I'm the Duke of Spice after all.
00:31:23What are you going to do in this round?
00:31:24What are you bringing?
00:31:25For this round, I want to make a combination of gumbo curry,
00:31:27a little bit of coconut polenta,
00:31:29finish it off with a roasted frontino.
00:31:32Got it.
00:31:33I'm going to use Serrano chiles,
00:31:34also have some habaneros,
00:31:35and then on top I'm going to do a little harissa butter.
00:31:37You're not shying away from the spice.
00:31:39No, not at all.
00:31:40You're bringing it. Okay, good.
00:31:41I'm going to get a flask of heavy cream,
00:31:42so I could prepare myself for it.
00:31:44I'm doing a little coconut milk shot for everybody.
00:31:48Chef Sawyer said bring heat.
00:31:49We're bringing heat.
00:31:50I am using poblanos and Serranos sauteed.
00:31:53I am charring the poblano peppers.
00:31:55For this battle, I am making a pipian with pork belly.
00:31:59A pipian is a fresh chile pumpkin seed mole.
00:32:02This battle was definitely clearly in my wheelhouse.
00:32:05I feel very comfortable around spice.
00:32:07My first hot pepper that I had when I was crawling
00:32:10was an habanero.
00:32:11To give you that foundation of what my tolerance is.
00:32:15This dish is definitely risky
00:32:17because I'm going to cook the pork belly
00:32:19in the pressure cooker, so...
00:32:20I really hope this pork belly cooks in time.
00:32:24Welcome to the competition, Chef Burrell.
00:32:27It is so nice to see you.
00:32:29So, Chef, predominantly you cook rustic Italian food.
00:32:33So I am going outside of the world that I normally live in.
00:32:38I'm going to make a seared cod
00:32:41with a pickled fruit and veggie salad
00:32:44that's nice and spicy with a Vietnamese sauce.
00:32:47So you're really going outside your comfort zone.
00:32:50Doing an Asian-influenced dish.
00:32:52If you only did what you know,
00:32:54then it's not that interesting.
00:32:56Yeah.
00:32:57I'm a wimp when it comes to spicy food.
00:32:59I'm not a super spicy kind of girl.
00:33:01But I like spicy that, like, adds to the flavor.
00:33:05Great seeing you. Thank you.
00:33:07Does anyone have any cayenne?
00:33:09No, I don't. I'm sorry, Chef.
00:33:11I didn't see it.
00:33:12Do you have cayenne?
00:33:13Can I use a little bit of the US cayenne?
00:33:15Yes, go ahead. You can take it.
00:33:16And then, Chef, do you want fish sauce?
00:33:18No, I have that. Thank you.
00:33:19Oh, my God. This is getting real.
00:33:20I've been watching Chef Ambréal
00:33:22the moment that I came to America.
00:33:24And then watching Food Network
00:33:26is sort of how I grew up,
00:33:28how I learned about American culture
00:33:30and also American cooking.
00:33:32My female culinary hero, Chef Ambréal.
00:33:35I can't believe we're in the same competition together.
00:33:38There. That's the shizzle.
00:33:40Shirley, my eyes are starting to water from the sesh mark.
00:33:43Chef, Shirley was born spicy.
00:33:45I'm going to make a Sichuan-style hot and sour cod
00:33:48with silken tofu and braised endive.
00:33:51So it's like a brothy, spicy, poached fish.
00:33:55I love heat. I love cooked spicy foods.
00:33:57There's no limit on ingredients,
00:33:59so it's very cool for me to have the freedom of creativity
00:34:02on making anything I like to eat.
00:34:04So it's chili flakes. There's some peppercorns.
00:34:07And now I'm poaching my fish,
00:34:09so I don't want to overcook the fish.
00:34:11I want that sea.
00:34:13Hey, taste that. Getting spicy?
00:34:16I'm going raw, buddy. I'm going raw.
00:34:18Last time I did beef three ways.
00:34:20This time I'm going to stay a little bit more focused.
00:34:23I'm going to do a spicy ceviche, but this is really spicy.
00:34:26It's jalapenos, peppers, Thai chilies.
00:34:28I used a little green Tabasco.
00:34:30Everybody thinks I'm the meat guy,
00:34:32but I really grew up on the bay and the ocean.
00:34:35My dad took me fishing every Saturday and Sunday.
00:34:38I was in a boat, tying a bay, catching flounders.
00:34:41This ceviche is very acidic, and these bass are small pieces,
00:34:44so it's going to get marinated very, very quickly.
00:34:47So today I'm just going to be really fresh, focused,
00:34:50and light, fun, and sexy.
00:34:52Light, fun, and sexy, that was my nickname in college.
00:34:55Chefs, 30 minutes remaining.
00:34:57If you want the right to take on the ruler,
00:35:00better bring a spicy dish.
00:35:02It's nerve-wracking up here.
00:35:04You know, everybody wants to be sitting where I'm sitting right now,
00:35:07so I know there's a bigger bullseye on my back,
00:35:10and at the end of this battle I'll be competing again
00:35:13for the throne.
00:35:15Chef Stone, I can smell that curry from over here, man.
00:35:18That's my cologne, Chef. That's my cologne.
00:35:20Man, that smells good.
00:35:22I'm feeling really good coming together.
00:35:24I want to win.
00:35:26My goal is to take this one and take on Chef Soy for the throne.
00:35:29I'm working, I'm making my way up to you, Chef. I'll see you soon.
00:35:32This dish will be very spicy.
00:35:34It's about getting that balance of more than just spice.
00:35:38So I'm making a little bit of coconut polenta.
00:35:42Adding coconut milk to my polenta will help me balance the spice.
00:35:50It's f***ing good, man.
00:35:52Chef, do you have the sugar still?
00:35:54Yes, I do.
00:35:56May I have some?
00:35:58Sometimes the herbs or the chiles can be a little bitter,
00:36:01so sugar helps neutralize the bitterness.
00:36:04Zepeda, how's that pork belly looking?
00:36:07I can't see it, Chef.
00:36:10The pork belly and I are in the pressure cooker.
00:36:12It needs 25 minutes more,
00:36:14and I don't have 25 minutes to give it.
00:36:17It's going to be a photo finish.
00:36:19I believe in you, Chef.
00:36:2115 minutes remain, Chefs. You're battling for pride.
00:36:23So step it up.
00:36:25That's for sure.
00:36:27Oh, I'm just searing my fish.
00:36:30I want it golden brown and crispy on the outside.
00:36:33Chef Anne Burrell, she looks very calm and collective from here.
00:36:37She's completely taking a departure from her normal cooking.
00:36:42So I need to finish my broth.
00:36:45I just added butter to my hot and sour,
00:36:48butter add richness, and then some body to a broth.
00:36:52Can we get a time check?
00:36:54Five minutes to go, Chef.
00:36:58I'm going to pull this in too.
00:37:01I got to pull it.
00:37:04Ready, moment of truth?
00:37:06Ay-yi-yi-yi-yi.
00:37:09Moment of truth.
00:37:14Not bad, not bad.
00:37:21I'm feeling a lot of pressure.
00:37:24I'm happy with how the pork belly turned out.
00:37:28I'm happy with how the pork belly turned out.
00:37:31Two and a half minutes to go.
00:37:33And the winner of this battle will take on our current ruler,
00:37:36Chef Sawyer.
00:37:38It's about that throne, that's for sure.
00:37:40I'm tired, I'm old, I want to sit down.
00:37:42I love it. This fish is cooked perfectly.
00:37:46There's 90 seconds left right now,
00:37:48and all these chefs are in that final sprint.
00:37:51Oh, s***.
00:37:54So I'm going down with the curry sauce on the outside,
00:37:57pickled agrodolce.
00:37:59Chefs, one minute to go.
00:38:01Get it done, get it done, please.
00:38:03I got this, I got this, I got this, I got this, I got this.
00:38:11Five, four, three, two, one.
00:38:16Time's up, Chefs.
00:38:20Sweaty Betty.
00:38:22Chefs, hopefully you have executed those dishes
00:38:24that honor your name, your house,
00:38:26and your reputation as pioneering chefs.
00:38:30Please exit the arena.
00:38:32Good job. How fun.
00:38:41The five contenders to the throne
00:38:43have just finished their first contender battle.
00:38:46Their ruler had the authority to dictate this challenge,
00:38:49and he told these chefs to make it spicy.
00:38:52As Africans, we love spices.
00:38:54I'm Korean, so spice runs through my veins.
00:38:57Yeah.
00:38:59This is Chef Martel Stone.
00:39:01Pan-seared branzino, a crawfish-tail curry.
00:39:05Chef Stone calls himself the Duke of Spice,
00:39:09so I think we should all have really high expectations
00:39:12for what the chef's created here.
00:39:14So he used three different peppers,
00:39:16jalapenos, habaneros, and poblanos as well.
00:39:21This is my happy face.
00:39:23I'm going to say like the great poet Shaggy,
00:39:26this is bombastic and fantastic.
00:39:28This is incredible.
00:39:30He understood exactly how to play with the spices
00:39:32and to balance it.
00:39:34In the Caribbean, you have fish and grits,
00:39:37but it's a higher-end version of it,
00:39:39and any time you feel like it's going to get too spicy,
00:39:42you have the polenta, the grits,
00:39:44and it gives you that soft, slanting pat.
00:39:46I have to ask you one thing.
00:39:48You cook one of the best polentas in the world,
00:39:50and that's the last positive comment
00:39:52I'm ever going to give you.
00:39:54By the way, we have it memorialized.
00:39:56Interesting.
00:39:58So this polenta, a curry polenta, isn't that fun?
00:40:01That's what I love what Chef Stone is doing.
00:40:03Polenta is a commodity of the Italian kitchen,
00:40:05and he's personalized it.
00:40:07He's made it his own.
00:40:09I feel like I'm really getting to know Chef Stone at this point.
00:40:13The bar is here.
00:40:15Yes.
00:40:17This is Chef Burrell's dish.
00:40:19She did us a seared cod with pickled fruit and vegetables,
00:40:23a little bit of a Vietnamese vinaigrette as well.
00:40:26Chef Burrell's first battle in the arena.
00:40:29Really beautiful presentation here.
00:40:33This looks vibrant, and it tastes vibrant.
00:40:36I love the freshness, the mango and the chili,
00:40:39and this cod is cooked to perfection.
00:40:42This is a master class of cooking.
00:40:45Is this a delicious dish? Absolutely.
00:40:47But I'm searching for spice,
00:40:50and it's kind of not there.
00:40:54So this is Chef Chung's hot and sour Szechuan cod,
00:40:58tofu and endive.
00:41:00I'll tell you, this looks spectacular,
00:41:02and as soon as you take that cover off,
00:41:04you're hit with this beautiful waft of flavor.
00:41:08Even that little tease of tofu underneath the cod,
00:41:13everything about this looks inviting.
00:41:15Can we say something?
00:41:17Marcus, you've already spoken too much.
00:41:21This is what great food does. It makes you happy.
00:41:23Yeah, man.
00:41:25I'm humbled and I'm blown away.
00:41:27In a spice competition, right?
00:41:29She shows restraint, she shows elegance.
00:41:32Tofu just cools off the whole dish.
00:41:35The broth that Chef Chung created here,
00:41:38it has weight on the palate,
00:41:40it has so much texture and tremendous flavor to it.
00:41:43And then you're left with a tingling of the Szechuan peppers
00:41:46that lingers and stays with you, and you're just in heaven.
00:41:49This is the best table in the world. I'm sorry.
00:41:51I don't know what's happening outside this.
00:41:53I want to keep living in this bubble and eating this food.
00:41:57This is Chef Tesar's seafood salad ceviche with aqua chile.
00:42:03Chef Tesar gave us a flavorful dish.
00:42:07Very refreshing, really delicious.
00:42:10But you also have to execute to perfection.
00:42:14The knife skills here is key.
00:42:17They're not diced, it's a bit hard to eat.
00:42:19Also, he should have tasted his food.
00:42:21One taste, he would know this needs salt.
00:42:26This dish is from Chef Zepeda.
00:42:29Zepeda braised pork belly with a poblano pipien.
00:42:34First of all, I'm blown away to do pork belly in a 45-minute battle.
00:42:39Chef Zepeda was really stressed out at the end of this.
00:42:43She wasn't sure if the pork belly was going to be cooked or not.
00:42:47I'm in awe.
00:42:48There was like 99 chances of messing it up,
00:42:51and one chance to get it right, and she, boom.
00:42:53She got it right.
00:42:54This pork belly is tender, crispy in the right place.
00:42:57It's amazing.
00:42:59This is spicy, but it's not hot.
00:43:02It's really a mastery of holding back the heat,
00:43:06but still making it delicious.
00:43:08I think the fortune favors the brave,
00:43:10and she really brought it home here.
00:43:13That just doesn't happen in a competition, food of this level.
00:43:16I would be happy to pay real money for this dish.
00:43:19You're picking up the check for all of us, Chef.
00:43:21Don't worry.
00:43:25This was absolutely fantastic,
00:43:29but it was two that wasn't really focused in terms of spiciness.
00:43:37Here was skills, heat, and craveability.
00:43:40I feel that Chef Chung blew it out of the park.
00:43:44But I can't overlook the genius of Chef Stone.
00:43:49Now, Chef Zepeda's dish, great flavor, delicious.
00:43:52And great ambition.
00:43:53So, council, based on their spicy dishes,
00:43:56we have a big decision to make.
00:43:58Yes.
00:43:59Absolutely.
00:44:07Contenders, the council has decided
00:44:09which of you made the best dish.
00:44:13If that's you, then you're in control of your own destiny,
00:44:17because this is where the strategy of the House of Knives
00:44:20comes into play.
00:44:22If you win the contender battle,
00:44:23you'll be able to take on the current ruler
00:44:26in a head-to-head battle
00:44:27in hopes of taking the throne yourself,
00:44:30or force any other contender to take on the ruler.
00:44:35But here's the kicker.
00:44:36Lose, you take a long walk out of here,
00:44:40and you will never return.
00:44:43Chef Sawyer, as ruler, you are safe from banishment.
00:44:47However, if you lose this battle,
00:44:49you will forfeit the throne,
00:44:51and you will become a common contender once again.
00:44:55Great.
00:44:56Chefs, there was one dish that was practically perfect.
00:45:00It was a unanimous decision from the Culinary Council.
00:45:03That dish was cooked...
00:45:07by...
00:45:12Chef Chung.
00:45:14Yes!
00:45:20Chef, I'm gonna just let you continue to dance,
00:45:22and then I'll...
00:45:27Chef, that was a true three-star Michelin dish.
00:45:32Oh.
00:45:33The rest of you contenders, please move to the gallery.
00:45:37Now I have the control of this game.
00:45:41The ball is in my hand now.
00:45:44Chef Chung, you have earned the right, Chef,
00:45:47to make a big decision,
00:45:49and it's a strategic one.
00:45:51You can take on the ruler yourself,
00:45:53or you can send another contender
00:45:56into that all-or-nothing battle for the throne.
00:45:59But remember, you have to sit on the throne
00:46:02to qualify for the finale,
00:46:04and there are only seven chances left.
00:46:08To help you with your choice,
00:46:10it's, of course, crucial to know
00:46:13what the Council's chosen as the star ingredient.
00:46:17That ingredient is...
00:46:21Wild Game.
00:46:23Chef, if you think that this is your moment to seize the throne,
00:46:27go for it.
00:46:29But remember, Chef,
00:46:30if you take on the ruler and you lose,
00:46:33you will be banished.
00:46:37Chef Chung, will you challenge the ruler?
00:46:41No.
00:46:46Oh, boy.
00:46:47Why are you making this decision, Chef?
00:46:49I mean, I know our ruler, Chef Sawyer,
00:46:53he's a forger,
00:46:54and Wild Games run in his backyard.
00:46:57So I'm sure he's really great at cooking Wild Games.
00:47:01In order to be in the finale,
00:47:02you have to be a ruler at some point.
00:47:05So why not challenge now?
00:47:07Right now, it's so early in the game.
00:47:09I really wanted to check out everybody
00:47:12and be in the game a little bit more.
00:47:14So when I come down to finale,
00:47:17I will take the throne.
00:47:20It's a big gamble.
00:47:22Chef Chung, who are you sending into battle?
00:47:27Chef Chung, who are you sending into battle?
00:47:37I'm Burrell.
00:47:39Oh, my God.
00:47:40All right, here we go.
00:47:42I'm glad I didn't unpack.
00:47:45The choice of putting my female chef
00:47:48in the final battle
00:47:50I'm glad I didn't unpack.
00:47:53The choice of putting my female chef hero
00:47:57going against our ruler.
00:47:59This is a difficult decision,
00:48:02but strategically, if Chef Anne loses,
00:48:05then she will get banished.
00:48:07One less chef that I fear in this competition
00:48:11is always better for me.
00:48:13I get it. It was a very smart move.
00:48:15You're trying to take down Anne Burrell.
00:48:17She's a big threat,
00:48:18and I suspect there's going to be
00:48:20a little bit of backstabbing in this competition.
00:48:23The decision has been made.
00:48:25Chef Chung, please head to the gallery.
00:48:27Chef Burrell, we need you here in battle, chef.
00:48:34Okay, get ready, Anne Burrell.
00:48:38You are going to be cooking.
00:48:40I know Jonathan Sawyer is a really good cook.
00:48:43He's very much at ease with wild game,
00:48:46but are you ready for this?
00:48:48Let's do it.
00:48:49Chefs, before you can play this game,
00:48:51you have to choose some game.
00:48:54Here are your choices.
00:48:56First choice is quail.
00:48:58Second choice is rabbit.
00:49:00And your third choice is alligator tail.
00:49:04Chef Sawyer, because you're in that seat,
00:49:06you have privileges.
00:49:07You've earned the right to pick first.
00:49:09Which type of game will you use
00:49:12in your battle to keep the throne?
00:49:15It's something I'm very comfortable with,
00:49:17and I have butchered many times.
00:49:19I choose rabbit.
00:49:25So, Chef Burrell,
00:49:26that leaves you with quail and alligator tail.
00:49:30Choose wisely, chef.
00:49:31Alligator, not really my jam so much.
00:49:35I think I'll go with quail.
00:49:37Quail it is.
00:49:38This is it.
00:49:39Wild game.
00:49:4045 minutes on the clock.
00:49:42Your battle for the throne starts...
00:49:47right now.
00:49:52Chef, how you doing?
00:49:56Rabbit.
00:49:57Anne's definitely over there
00:49:58in the Italian aisle over there.
00:50:00This is going to be an epic battle.
00:50:02Both chefs are the best of the best.
00:50:04Chef Anne is going to come at it
00:50:06with everything that she has,
00:50:07and Chef Sawyer has a very strong pedigree.
00:50:10It could go either way.
00:50:14Oh, look at these beautiful innards.
00:50:17Yes!
00:50:20Chef Burrell.
00:50:21Yeah?
00:50:22What do you think wins in a race,
00:50:23the rabbit or the quail?
00:50:24Depends on how far the race is, I think.
00:50:27Truth.
00:50:30Rabbits love carrots, FYI.
00:50:33Chef Burrell,
00:50:34obviously you didn't choose to be here.
00:50:37Chef Chung put you in this position.
00:50:40Isn't she delightful?
00:50:42Clearly you're up against
00:50:43a formidable opponent with Chef Sawyer.
00:50:45Yes.
00:50:46He forages, he hunts game,
00:50:48all that kind of stuff.
00:50:49I know.
00:50:50He's a very formidable opponent.
00:50:52Are you excited about the opportunity
00:50:54to be on the throne?
00:50:55Of course.
00:50:56But most importantly,
00:50:57I don't want to lose and then be banished.
00:51:00What are you going to do in this round?
00:51:01What are you bringing?
00:51:02I am going to do sausage stuffed quail.
00:51:06And then brush it with a reduction of
00:51:08saba and balsamic, a little soy.
00:51:10Nice.
00:51:11And some polenta.
00:51:12Going back to your Italian roots,
00:51:14it's kind of Tuscany on a plate.
00:51:16Love to see that.
00:51:17Good luck though.
00:51:18After culinary school,
00:51:20I spent a year in Italy
00:51:22and I worked in restaurants for free.
00:51:24I really fell in love with the Italian kitchen
00:51:28and it really shaped who I am as a cook.
00:51:31This is definitely a dish that's in my wheelhouse
00:51:34and I hope it's enough to get up on the throne.
00:51:37I think I would look good sitting on that throne.
00:51:40How would a crown look on my hair?
00:51:45Got to finish this marinade.
00:51:47I'll show you.
00:51:49Calabrian chilies.
00:51:51Berber spice.
00:51:52Berber spice is a blend of paprika,
00:51:55turmeric, ginger, and many other spices.
00:51:59Ooh.
00:52:00That's so smart.
00:52:01For as long as possible,
00:52:02I'm going to keep this rabbit in the marinade.
00:52:04Chef Sawyer.
00:52:05Hey, Chef.
00:52:06Oh, my God.
00:52:07Just watch out for that flying cabbage.
00:52:09Normally people throw vegetables at me off camera.
00:52:12Chef, you've opened over 20 restaurants.
00:52:15Any signature dishes that were rabbit, perhaps?
00:52:18Absolutely.
00:52:19I mean, listen, this is the kind of protein
00:52:20in the Midwest people can really get behind.
00:52:22They see them, they hunt them.
00:52:24So playing on that and playing to our strength,
00:52:26I'm going to do a fried rabbit
00:52:28and we're going to do a Berber hot sauce.
00:52:30My goodness.
00:52:31I'm going to be making a little napa slaw
00:52:33and pickled Fresnos and shallots.
00:52:35All kinds of fun stuff.
00:52:36I'm really trying to cram a two-day process
00:52:38into 45 minutes to defend my throne.
00:52:41Chef Burrell's a great competitor.
00:52:42I love her, I respect her, but I got to send her home.
00:52:45This is the stuffing for my quail.
00:52:48It's sausage, Parmigiano,
00:52:50a little egg, sautéed onions and fennel,
00:52:54garlic, some raisins, and pine nuts.
00:52:58I'm going to sear them
00:53:00and probably finish it in the oven.
00:53:02Quail is very lean,
00:53:03so this is also why I am stuffing it with sausage,
00:53:07so that keeps it from drying out.
00:53:10Watching Chef Anne Burrell cook, this is amazing.
00:53:14And she's taking on this very classical Italian preparation,
00:53:18so I'm very excited to see Chef Anne cook in her element.
00:53:21And Chef Sawyer, he's going to fry the rabbit
00:53:24like a fried chicken.
00:53:25This is just, like, oof, genius!
00:53:28Oh!
00:53:30Ay-yi-yi.
00:53:31It's literally like a classic versus new school.
00:53:35So exciting.
00:53:36First time we've ever versed each other.
00:53:39It's just a disaster.
00:53:45The next ruler will be decided by quail or rabbit.
00:53:49For our challenger, Chef Burrell, if she loses,
00:53:52this will be her last time cooking
00:53:54in the House of Knives arena.
00:53:55Oh, my God, I got to finish these rabbits.
00:53:57What are you frying that in, Chef?
00:53:59I'm frying it in beef tallow.
00:54:01In my dredge, I have AP flour, cornstarch, MSG,
00:54:05and a little bit of baking soda for the rice, oregano.
00:54:08So we're doing marinade, flour,
00:54:11marinade with a little bit of egg,
00:54:13and then panko before we start to fry.
00:54:16I need to take off this good luck bracelet.
00:54:19That's from my son.
00:54:21Oh, I love that.
00:54:23My son's 18 years young.
00:54:25My daughter's 16 years old.
00:54:26We love foraging for mushrooms, for elderberries,
00:54:29for black raspberries.
00:54:31We're looking for about 325 for these, right?
00:54:33We don't want them to be at 350,
00:54:34because that'll burn the flour before these legs and thighs
00:54:37of rabbit are cooked all the way through.
00:54:39Don't do this at home. Use a thermometer.
00:54:41Is he putting a pan in there?
00:54:43We're at about 320.
00:54:44There we go. That's what we want.
00:54:4615 minutes left.
00:54:47Aye, Chef. Aye, Chef.
00:54:49Chef Van, how are you?
00:54:50Who's asking me that? Claudette.
00:54:52Oh, Claudette, just as long as it's not sure.
00:54:55Oh!
00:55:00This is a little sort of glaze for the outside of birds.
00:55:04It's balsamic and saba.
00:55:06Saba is unfermented grape juice,
00:55:09and balsamic vinegar mixed with that.
00:55:12It's sort of sweet, but it gives the quail
00:55:14some acidic brightness,
00:55:16and I throw them in the deep fryer
00:55:18because that will also help to make the skin really crispy.
00:55:21Chefs, how we doing over here?
00:55:23Oh, I'm nervous.
00:55:25You're nervous.
00:55:26I am so nervous.
00:55:28I have a very healthy fear of Anne Burrell,
00:55:31and I would tell her that.
00:55:33Looks like I'm going to have to turn these rabbits soon.
00:55:37Aye, mama.
00:55:39That is beautiful.
00:55:40That's exactly what we want to see.
00:55:42Look at that color.
00:55:43That flat, beautiful caramelization
00:55:45yet still crispy all around the outside.
00:55:498 1⁄2 minutes to go, Chef Burrell.
00:55:51How you doing over here?
00:55:52Wow, look at that glaze, Chef.
00:55:54So your sauce is cooking down.
00:55:56The quail are already cooked.
00:55:57I'm assuming you're going to get plates momentarily.
00:56:00Oh, thank you.
00:56:02Ha ha!
00:56:04Under 4 minutes to go, Chefs.
00:56:07Ooh!
00:56:09I still can't count my chickens.
00:56:11I still don't know who's going to get it.
00:56:13He got it. He's rolling.
00:56:14You know I want to win.
00:56:15That chair got comfortable,
00:56:16and I want to be sitting there at the end of this battle
00:56:19because that's the only safe place.
00:56:24Two minutes.
00:56:25The choice is either beat Jonathan Sawyer or go home.
00:56:29I think the choice is a no-brainer.
00:56:32Just 30 seconds left.
00:56:34Oh, thanks.
00:56:36All right, get it on the plate.
00:56:385, 4, 3, 2, 1.
00:56:44Time is up, Chefs.
00:56:54Great cooking, Chefs.
00:56:55We'll know who's won the battle for the throne
00:56:58once the council has tasted both of your dishes.
00:57:01Please exit, Chefs.
00:57:09Council members, our first battle for the throne is over.
00:57:14One ruler, one challenger.
00:57:17It's our duty to determine, based on their wild game dishes,
00:57:21who that winner's going to be.
00:57:23If Chef Burrell wins, she takes the throne,
00:57:26and Chef Sawyer goes back to being a contender.
00:57:29If Anne loses, she's banished.
00:57:33This is the dish of our current ruler,
00:57:35This is the dish of our current ruler,
00:57:37Chef Jonathan Sawyer.
00:57:38This is a deep-fried rabbit leg over a cabbage slaw,
00:57:43and then some pickled shallots and peppers on top,
00:57:46this carrot-bourbour dipping sauce as well.
00:57:49He's the ruler. He's the man to beat.
00:57:51What do we think about presentation here?
00:57:53I think it fits for what he has tried to achieve here.
00:57:56It's wild game.
00:57:57Let the presentation be a little bit wild and crazy.
00:58:02That crunch is right, though.
00:58:04That's beautiful.
00:58:05Mine as well. Juicy.
00:58:07I really like this flavor that he's imparted inside this rabbit.
00:58:10There's so many different things going on.
00:58:12The crust has a lot of flavor in it, too.
00:58:14Oh, yeah, absolutely. I do love this hot sauce.
00:58:17He added bourbour in there. It's very spicy,
00:58:20and the combination of bourbour and carrots is really, really nice.
00:58:23But the more I break into this rabbit,
00:58:25when I'm getting to the bottom half, it's raw.
00:58:28Yeah, me too.
00:58:29He probably just didn't rest long enough.
00:58:32I love the fact that he's truly cooking in an innovative way.
00:58:36We've never had this dish before. It is completely original.
00:58:39And he should be rewarded for taking this kind of risk.
00:58:42The big question is, is it enough to sit on the throne?
00:58:48This is our contender's dish.
00:58:50This dish belongs to Chef Anne Burrell.
00:58:52It's a fennel and sausage stuffed quail
00:58:55with a Saba Agrodolce quail stock polenta
00:59:00and a little salad of radicchio and kale.
00:59:03It's a stunner of a dish.
00:59:05Classic presentation for a classic Tuscan dish.
00:59:12Well, I think that the quail is beautifully executed, nicely cooked.
00:59:17She's got something creamy, something tangy.
00:59:20It's just a symphony at works.
00:59:22I think what Chef Burrell is showing us here is years of experience matters.
00:59:26Those beautiful grilled grapes sort of makes this dish light,
00:59:31but she could have toasted the pine nuts a little bit more.
00:59:34It just doesn't taste as nice as it could have.
00:59:36This dish just defines rustic elegance, right?
00:59:42And there's something so incredibly nostalgic about cooking like this.
00:59:45This is a dish that we've all had before,
00:59:47but she's thinking out of the box, trying to come up with something unique.
00:59:51Think about it. She has the most to lose.
00:59:54So the dish has to work.
00:59:56Either this dish is going to get her banished from the arena
01:00:00or she's going to be the next chef on the throne.
01:00:10Ruler and Challenger, that was an epic battle.
01:00:16And you certainly made our jobs incredibly difficult.
01:00:20The chef that created the top dish will take their seat on the throne.
01:00:25Chef Sawyer, if your plate was second best,
01:00:29you'll abdicate the throne and you'll become a contender again.
01:00:33Chef Burrell, if it's your plate that loses,
01:00:36you will leave the House of Knives immediately.
01:00:39No crown, no chance of ever returning.
01:00:44I chose to put my female chef hero,
01:00:48Chef M. Burrell, going against our ruler, Chef Sawyer,
01:00:52because I kind of have this fear of cooking against Chef M. Burrell.
01:00:57So I'm trying to banish her.
01:01:01Chefs, after a long debate,
01:01:04the council has decided that the winning dish in the battle for the throne...
01:01:11belongs to...
01:01:16Chef Burrell.
01:01:18Get the hell out of here.
01:01:20Wow. Oh, my gosh.
01:01:22All right. Thank you.
01:01:24I'm sorry, Chef Sawyer.
01:01:26You tried to protect your throne bravely and valiantly,
01:01:29but unfortunately it just wasn't to be.
01:01:31You have earned an invitation to the finale,
01:01:34but you will now return to life as a contender
01:01:37where you are vulnerable to elimination.
01:01:39Chef Burrell, you are now the new esteemed ruler
01:01:43in this House of Knives.
01:01:45The throne is yours, Chef, for now.
01:01:48Please be seated, Chef.
01:01:50Thank you. Thank you.
01:01:59That pin signifies that you have earned a place in the finale.
01:02:03There are just six chances left
01:02:05for the rest of you contenders to do the same.
01:02:10Sleep with both eyes open, Chef.
01:02:14I did not get banished. Hooray.
01:02:17And I get to sit on the fancy chair for a little bit.
01:02:20Enjoy the throne, Anne, because I'm coming back.
01:02:22The most intense thing about the House of Knives is the strategy.
01:02:25It's about survival and figuring out when to make your moves.
01:02:28It's going to start to get really dicey out there.
01:02:34Next time...
01:02:36In the House of Knives,
01:02:38the only safe seat is on the throne.
01:02:42This is House of Knives. We're here to take risks.
01:02:45My chocolate shell's not setting.
01:02:47It's getting hot in here.
01:02:49The competition is going to get more and more difficult,
01:02:51and these other chefs, they're coming for you.
01:02:53Chef, will you challenge the ruler?
01:02:57It will be the glass nail in the coffin.