(tense music)
♪
ANDREW: Worried about
not finding enough ingredients
as this tide's coming up.
- MASON: Nothing.
- JORDYN: Be careful.
ANDREW: Yes.
Are you gonna eat that raw?
It's not good.
I have no idea
where that came from.
- JORDYN: What do you got?
- ANDREW: Come here right now.
Kind of a gamble
working with ingredients
that you've never worked with before.
Oh, my goodness.
Just painful to watch.
Two world-class chefs,
dropped into the wilderness.
CHEF: Every second counts
in this competition.
We get one shot.
KIRAN: Their mission,
to find enough wild ingredients
- to make a five-star meal.
- CHEF: Found one.
It's not your ordinary day
at the grocery store.
KIRAN: And here on the coast
of British Columbia,
the chefs will use those
ingredients to battle it out
and see whose forage feast
reigns supreme.
CHEF: Wow, my menu changes
depending on what I find.
KIRAN: I'm Kiran Jethwa,
international chef
and restaurateur.
I've traveled the globe
to collect
and cook incredible wild foods.
And here in this competition,
only chefs with skills
in both the wilderness
and the kitchen will prevail.
CHEF: If I mess this up,
the whole dish will suffer.
KIRAN: This is "Chefs vs Wild."
♪
(dramatic music)
Among the trees
and rocky beaches
of this British Columbia terrain
lies more than just
fresh, natural bounty.
Here are the vital ingredients
the Coast Salish First Nation
people thrived on for centuries.
Season after season,
the Indigenous tribes
of this region
cultivated the local plants
and sea creatures
to sustain their way of life.
These chefs
and their foraging partners
must now brave the elements
to unearth
these edible treasures.
For this cook-off,
the teams will be given venison,
a main source
of the Coast Salish diet.
Victory will depend on how
they prepare this ingredient
and how their foraged items
shine throughout the meal.
♪
MASON: My name is Mason Snyder.
I'm from Parker, Colorado.
I'm a private chef and caterer.
For half the year,
I am a hunting guide.
Part of my job
is to feed the clients.
What I try to do is marry
the French cooking techniques
that I learned
in culinary school
with the outdoors.
You can do these dishes
that you would cook
at a fine-dining restaurant
up in the mountains
and absolutely shock
your hunters.
Winning would be
a good validation
in the direction that
I'm trying to go with this food.
Here we go.
Let's see
what I got myself into.
♪
ANDREW: My name's Andrew Rochon.
I'm from Ottawa, Ontario.
I've been a chef for many years,
and then I've been food editor
of a hunting and fishing
magazine in Ontario
for about six years now,
and I do all the recipes for it.
I got into cooking
because I was a butcher,
and older ladies
would come in and ask me
how to prepare something,
and I couldn't give them
a solid answer.
After culinary school,
I worked in Toronto, Montreal,
at some of the best
restaurants in those cities,
and then I came back to Ottawa,
'cause I just would rather
spend time outdoors.
I'm looking forward
to testing myself.
I've always been
my biggest critic.
To be able to pull this out
and win this competition
would prove to myself
I am the outdoor chef
that I want to be.
(tense music)
♪
KIRAN: Chef Mason is heading
to meet his foraging partner, Dianne,
on the steep shoreline cliffs
where a nearby freshwater lake
could give them
a significant leg up
if the winter's frost holds off.
♪
- MASON: Hi.
- DIANNE: Hello.
How's it going?
DIANNE: Good. I'm Dianne.
MASON: Mason.
I assume you're the survivalist
I'm looking for.
- DIANNE: Yep.
- Awesome.
You have a good idea of what
recipes you're gonna cook?
I do.
- I have a few ideas.
- Good.
We'll come up with a plan.
We'll figure out
what we need to go find.
Perfect. Should be fun.
MASON: So far, I've already
seen quite a few berries
that are still barely
on the okay.
I saw some oysters at the ocean.
I'm hoping we can also
get into some crabs
and kind of go surf and turf
with the venison.
(light music)
♪
KIRAN: Chef Andrew is landing
at the edge
of a waterfall-fed bay
to meet his partner, Jordyn.
The incoming rains here
could be a blessing or a curse
when it comes to uncovering
rare edibles.
♪
Howdy.
(laughs) Hello. How's it going?
- ANDREW: Good. You?
- JORDYN: Good.
- ANDREW: I'm Andrew.
- Nice to meet you.
I'm Jordyn.
ANDREW:
Jordyn, nice to meet you.
So you're gonna keep me alive,
I hear.
- Yes, I will try.
- ANDREW: Try.
Okay, that's good.
- I'll make sure you're fed.
- JORDYN: Awesome.
You're the chef. Okay.
Shall we...
ANDREW: Yeah, you show the way.
JORDYN: All right.
ANDREW: It is a difficult
time of year to forage.
A lot of things are dying off
and getting ready for winter,
so I'm gonna rely mostly
on bounties of the sea.
Hopefully find some urchin.
(tense music)
♪
MASON: First, we're gonna forage
as much as we can.
We're gonna see
if you can't catch any fish.
Well, I think the only thing
around here is trout.
- MASON: Yeah.
- So...
That'd be real nice
to catch a trout.
DIANNE: Really,
I actually don't even know
where my knife is now.
God.
MASON: In the first few minutes
of meeting Dianne,
it was kind of weird.
I was definitely thinking
she was a little scatterbrained.
DIANNE: Oh,
it's in my front pocket, okay.
MASON: Hopefully,
I can kind of balance that out.
Today, we need to forage,
we need to fish,
we need to divide and conquer
and get as many ingredients
as possible.
All right, well,
I'll see you in a bit.
All right, good luck.
MASON: I started off cooking
back in high school
and decided to join
the Air Force.
Did that for 12 years.
And during that 12 years,
I missed it.
I cooked for everybody.
As an intelligence analyst,
I spent a lot of time
looking through information
and trying to figure out
what our enemies were doing.
My years in the Air Force
definitely became
a part of who I am
in the way I look
at information.
Even when I'm cooking, I'll use
that analytical skill set
in order to find how to use
specific ingredients.
That's my strategy here,
and hopefully that'll be
a advantage in the competition.
I think those are
oyster mushrooms.
There's a lot of them.
So I've cooked
with oyster mushrooms before,
but obviously when I get 'em,
they never look like this.
They're really easy
to work with.
It'd be nice to stuff that
inside the venison
and add a nice
rich, earthy flavor.
♪
JORDYN: (gasps) What?
ANDREW: Pretty, eh?
JORDYN: So beautiful.
♪
ANDREW: Found a nice
little deposit of oysters.
Keep these coming,
we'll have plenty in no time.
What do you plan on doing
with the oysters?
ANDREW: Well, I'm thinking
of doing, like, a seafood mousse
ravioli as our appetizer.
Hopefully find some sea urchin
and do some uni hollandaise.
Years of high-stress jobs
working as a chef...
can work 18 hours a day
no problem,
but I keep a lot inside.
When I get overworked,
it kind of all boils up
at the end,
and I have anxiety attacks
and some forms of depression.
My natural remedy
is the outdoors.
I'm gonna win this competition
and show that
I'm better than the anxiety.
I won't let it get
the best of me.
♪
DIANNE:
I see some logs out here,
so I'm pretty pumped,
'cause there's fish under logs.
♪
I'm Dianne Hunter,
and I'm from Warburg, Alberta.
I'm a single mother
of three children.
I decided to buy a farm
and pretty much live
off the grid as much as I can.
I was never a fan
of being around people.
When you're a survivalist,
we all tend
to be
quite painfully independent.
So I hope that we work well
together and then really
complement each other
with what we have for knowledge.
♪
ANDREW: Whoa, there's a crab.
JORDYN: Is there?
ANDREW: Little one.
JORDYN:
Oh, there's so many little ones.
ANDREW:
Now that I see the abundance
of these little crabs,
to be honest, you know,
I go to a certain
Asian supermarket,
and you can literally buy
this tub of little baby crabs.
Okay.
ANDREW: And let's keep that
in our minds.
JORDYN: Yeah.
Do you want to just eat it
right now?
There's gonna be some big...
I'm tempted.
- (laughs)
- ANDREW: I'm hungry.
JORDYN: My name is Jordyn Burnouf
from northern Saskatchewan.
I am Cree.
The way I grew up, people are
very connected to the lands.
My biggest survival strength
is probably foraging.
I love plants.
I love learning
about new plants.
I'm pretty open
to trying new things.
As a female survivalist,
when people underestimate me,
I'm even more challenged,
and I'm like, okay, let's do it.
I have a friend
who lives on the coast.
This is, like,
a common thing that they eat.
- ANDREW: What's it called?
- JORDYN: It's a limpet.
- ANDREW: Oh, okay.
- And so it's just sticks
to the rock,
and you pry it off...
And you eat it.
JORDYN: And there's
this beautiful little inside.
Want to try it?
No, I'm good.
- You don't want to try it?
- All right.
- (laughs)
- ANDREW: This better be good.
♪
JORDYN:
I'm gonna try the bigger one.
It's not good.
All right, fine.
That was a tiny,
little sea booger.
That was gross.
It's not bad.
- I'm not using it in my dish...
- No?
ANDREW:
If that's what you're thinking.
Absolutely not.
You know,
I eat a lot of raw food.
The limpets didn't have
much of a culinary purpose.
They were very slimy,
very gooey,
kind of not much flavor.
I just had it set in my head
we'll find a sea urchin
no matter what.
Just finding that ingredient
that I know
is gonna give a wow to one
or even two of my dishes.
(tense music)
♪
- Hey.
- DIANNE: Hey, how'd it go?
MASON: How was fishing?
Good.
I almost caught two.
ANDREW: But no luck?
DIANNE: No, none. (laughs)
Oh, bummer.
But now I know
there's fish there.
You want to do more fishing tomorrow
is what you're already thinking?
DIANNE: Or even later on tonight
I might do it.
See if I can't land a fish.
We'll look into that.
I do kind of get the impression
that she doesn't seem
very focused.
I guess I'm just gonna
have to make sure that I have
a very good order of the things
that I want to accomplish
and have a really good game plan
going forward.
♪
(dramatic music)
♪
For the menu right now,
what I'm looking at is,
I'm hoping we get
some crab in there
and really display
the Sunshine Coast
in a nice sandwich.
♪
KIRAN: Out of the gate,
Chef Mason's
divide and conquer strategy
hasn't yielded much inland,
so he and Dianne
will need to refocus
their attention at the shore.
Meanwhile, Chef Andrew and Jordyn
would be wise to try
their luck in the forest
before the heavy rains wipe
out any potential big finds.
♪
MASON: I mean, honestly,
this spot will work right here.
There's two harbor
seals coming in.
Three.
There's three harbor seals
- coming in.
- DIANNE: I know.
They're all coming
for your food.
MASON: I know.
We gotta get this in quick.
♪
That's all blackberry bush
right there, eh?
All right there.
ANDREW: They're just overripe.
They're past their prime,
so they actually turn red.
- Ooh!
- But... yeah,
they're very tart, right?
I'm excited.
Let's harvest some of these.
- Well, be careful.
- Yes.
All of these wild,
little thorns.
ANDREW: I love how you said be careful
like you're just assuming
I'm going in there.
(laughter)
♪
DIANNE: Okay, so what are we
doing?
What are we getting?
Whatever you can.
Oysters, mussels, seaweed.
DIANNE: Most of the time,
if there's a stronger
personality around me,
I'll let them take the lead,
and then we don't have
a controversy.
MASON: I think there's
a ton of them right here.
♪
Oh, boy.
DIANNE: You get one?
Yeah, I think so.
We're gonna find out
what's inside here in a second.
Oh, yeah, look at that.
Good to go.
Are you gonna eat that raw?
Absolutely.
Oh, yuck.
Good for you.
Did you say "good for you"?
Oh.
No salt, no nothing.
(laughs)
It's got plenty of salt,
and that was delicious.
♪
ANDREW: Wow, we actually got
a decent haul going on.
This time of year,
it's not easy to find berries.
JORDYN: Man, you found
the mother lode down there.
There's not much
on these other bushes.
♪
I'll try not to eat them.
ANDREW: Are you eating them all?
Jeez, come on.
(dramatic music)
MASON: (retching)
(groans)
DIANNE: Mason just, out of the blue,
just starts vomiting.
MASON: (retching)
DIANNE: It hit him very hard
and very fast.
(groans)
DIANNE: What happened?
I have no idea
where that came from.
Do you think it was the oyster?
MASON: No idea what that was.
♪
My head's just pounding
right now.
DIANNE: I don't think Mason's well,
and I don't think
that that's gonna
miraculously fix itself quickly.
MASON: (groaning)
DIANNE: I'll pack up the stuff
so you can just take a break,
and hopefully we'll get you
back on track.
I'm hoping
that he's gonna be okay
so we can kind of go full tilt
and stay in the competition.
MASON: (panting)
♪
(dramatic music)
♪
(groans)
DIANNE: If he bounces back,
it'll be a miracle.
That's for sure.
(thunder booming)
(tense music)
♪
DIANNE: When Mason got sick last night,
he might have had food poisoning
or something like that.
He was down and out.
I hope that he comes out of it
and he's okay.
One of the things
I'm concerned about
is the amount of time lost
to forage
and to figure out more things
to be able to get for our menu.
♪
ANDREW:
Wasn't my favorite night by far.
I'm definitely feeling anxious
due to the tides here.
It comes up quick,
so earlier we get down there,
the visibility in the water
will be better.
I'll be able to see those urchin
like I've been looking for.
♪
I need to get that fire going
so that we can boil water.
♪
Is that you, Mason?
MASON: What's that?
DIANNE: (laughs) Yeah.
- Hey.
- DIANNE: Feeling better?
I am 100% better.
Yesterday,
you did not look good.
You were so pale, so bad.
I felt so awful for you.
I was all but out of the game yesterday,
but it was really nice
to have Dianne there
to get back to the shelter
and to sleep for the night
and get rid of whatever
was in my system.
Here I am getting a second
chance because of my partner.
I've got to make
that opportunity count.
I've got to make something great
on those plates.
DIANNE: So where we're at right now,
how do you feel
about the competition?
Do you think we're gonna still
be able to pull it together?
I'm definitely nervous.
We lost a whole half a day,
so need to make that up.
So yeah, let's get... get to work.
DIANNE: All right.
♪
So I'm hoping,
maybe find that sea urchin
I've been searching for.
For your mission, we want to get
some of these nice blue mussels
for our seafood ravioli.
JORDYN: Sounds good.
ANDREW: At home,
I walk out my back door,
and if I find some stuff, great.
If I don't, I can still go
to the store and buy them.
Out here, if we don't have
enough wild ingredients,
we gotta figure
something else out.
That's definitely something
I'm worried about right now.
♪
MASON: We're still missing
some key things
that I'd really like to find.
I'd really like to find
some sort of leafy green
for the venison,
some sort of berry for dessert.
Here's cedar,
which has been everywhere,
but we're getting close
to the end,
so we're gonna grab
what we need,
because it tastes
just like coconut.
That should be enough.
♪
ANDREW: You find
some good mussels?
- JORDYN: Yeah.
- ANDREW: Oh, nice.
Good haul. Yeah, nice size.
- That's perfect.
- JORDYN: And they're big.
ANDREW:
Let's just keep going at that
so we have enough
for the competition.
JORDYN: Okay.
ANDREW: Out here, it beats you up
being wet and irritable.
You know, not only that.
It couples with all the other
things you're feeling.
This tide is coming in
way quicker than I expected.
I'm getting frustrated
and stressed out.
It will be too rough
to find any sea urchin at all.
This could definitely sink us.
♪
MASON: Nope,
not what I thought I saw.
DIANNE: This isn't one of those
ferns, though, is it?
It is the one
with the pizza shape, right?
MASON: Yeah.
DIANNE:
It's not like those ones, is it?
- MASON: Oh, no way.
- DIANNE: We got a whole...
MASON: No [bleep] way.
DIANNE:
I told you that's what it was.
MASON: Right here.
They're fiddleheads.
DIANNE: I know.
Look at that.
MASON: There we go.
- Look at that.
- DIANNE: I'm pumped.
MASON: Fiddlehead, fiddlehead.
DIANNE: There's another
little plant right behind you.
MASON: Fiddlehead ferns,
they're super tiny,
because we're so late
in the season.
Even though they're tiny,
they have a big punch
of its own unique flavor.
And I think that's gonna really
add to the venison roulade.
That was a big find.
Cool. Let's get after it.
DIANNE: Perfect.
Worried about not finding
enough ingredients
as this tide's coming up.
♪
DIANNE:
I'm just gonna get soaked.
ANDREW: We still really need to focus
on finding that sea urchin.
It'll really give that uni hollandaise
that seafood and creaminess
that I'm hoping for.
I think that will be
a game changer
for me and my dishes,
but if I can't find it out here,
we'll have to pack up
and head to a different beach.
♪
DIANNE:
If I see green stalk like that,
there will be berries in here.
- MASON: Let's get after it.
- DIANNE: Perfect.
♪
MASON:
This is evergreen huckleberry.
These are definitely usable.
DIANNE: Yeah,
they taste like a blueberry.
They're so sweet.
MASON:
Yeah, they're beautiful, right?
DIANNE: Sweet flavor.
MASON: And these are
Himalayan blackberries.
They're not quite ripe,
but these are, like,
the super, super-tart ones.
This is exactly what I needed
for that dessert dish.
This is exactly
what I was hoping for
since the beginning
of the competition.
This journey's been definitely
a roller-coaster ride.
I feel like
my partner's doing better.
I'm starting to get
her little quirks.
Knowing how her mind works,
she can be
a little bit scattered.
That just puts it on me
to stay focused
and tell her what I need.
I think we're back in the game.
Whoo! That's awesome.
You almost scared me.
MASON: (laughs)
(tense music)
♪
KIRAN: Time is quickly
winding down to forage
for that final ingredient,
which could make
all the difference
in the kitchen.
Mason and Dianne made up
some ground in the forest
but still need some key proteins
to fill out their menu.
Andrew and Jordyn
are in a strong position,
but they have struck out finding
their prized urchin so far
and will need to search
elsewhere to succeed.
♪
ANDREW: As we trek
to the other shoreline
to find urchin,
I'm keeping an eye out
for any greens I can use
in my entrée.
JORDYN: It's getting to Andrew.
I mean, it's tough
having a good spirit
when you're wet and cold.
I think a good attitude
out here, that goes a long way.
Oh, that's delicious.
That's what I'm looking for.
I think they call it
lemon peppergrass.
That's a nice
beautiful bunch of it.
That's gonna make
a wicked, like, chimichurri
or pesto for the venison.
Really highlight that.
Get our greens.
JORDYN: Andrew, he knows his way
around the forest,
so he's not completely useless.
(laughs) Not completely.
Pretty cool.
ANDREW:
We were getting nervous there.
♪
MASON: I'm gonna check
this crab trap
and hope for the best.
I'll let Dianne try her hand
at fishing one more time.
If we get crab in this trap,
we're gonna have
so many options for recipes.
Hopefully,
there's some crabs in there.
♪
Nothing.
The crab trap didn't work out.
I guess we're gonna have to do
something with the oysters
as my backup, and hopefully
Dianne can catch a trout
before the end of the day.
♪
ANDREW: Oh, ocean.
♪
I'm gonna put my bag down.
ANDREW: Yeah.
I hope the tide at this beach
is calm enough
to spot sea urchin.
But if we run out of time
before we find any,
my whole plan falls apart.
My nerves are fried right now.
JORDYN: Did you put more thought
into the limpets?
Did you sleep on it?
ANDREW: You're still on
the sea boogers, are you?
Okay.
Not really a big fan of them,
but at this point,
we need a couple more proteins
to fill up my seafood ravioli.
So, reluctantly,
let's grab a few.
Worst case, we could try them.
If they make the cut, then heck,
one other ingredient
that we didn't expect to use
that we can use.
I have faith you'll make them
taste delicious.
- ANDREW: All right.
- (laughs)
ANDREW: You convinced me.
Trusting Jordyn
definitely gave me that jolt
to get out of my head.
- They're still sea boogers.
- (laughs)
♪
MASON: At this point,
I'm placing all our hope
in Dianne to catch a trout.
Otherwise, I don't know if oysters
will be enough
for a winning appetizer.
♪
If you look at the smoother
rocks without barnacles,
the limpets kind of stick out.
JORDYN: That is a good eye,
my friend.
ANDREW: I didn't find
much culinary value
the first time I tried it,
but now I have these limpets.
If I can't find the sea urchin,
I really need
to make them shine.
They're an amazing creature,
and I'm glad Jordyn
pushed me to keep them.
These aren't hard to find
at all.
Probably 'cause they taste
like garbage.
JORDYN: (laughs)
They're a hidden gem, Andrew.
I'm happy that I was really able
to push the limpet.
A part of the forest mentality
is being more appreciative
and gracious
for what you have
than kind of just always
hoping and wishing for more,
'cause, you know,
you never know.
(dramatic music)
♪
Oh.
MASON: Ooh, boy.
♪
DIANNE: Caught us a fish!
I'm so excited! (laughs)
I'm pumped.
MASON: It completely
changes everything
for the final dinner.
So I'm gonna just need
a minute to think about it.
DIANNE:
You look so shocked.
I am shocked.
It's awesome.
DIANNE: Yeah.
MASON: Dianne went out of her way
to catch that fish,
and that was
a game changer, for sure.
Now I need to find
a way to incorporate this,
and it absolutely
has to go in there.
There's gotta be a way
it goes in there.
The turning point with Dianne
was definitely learning
her strengths.
I'll be able to use that
in the kitchen.
Right now, my brain is already
working with the ingredients
that we have, and it's going
into competition mode.
I'm ready to take on
Chef Andrew.
But more importantly,
it's not about winning.
It's about getting back up
and getting back in the fight
and keep going,
and I think this competition
has been about that throughout
the entire process for me.
It doesn't matter if I lose
if I put up
a dish that's representative
of who I am.
♪
(dramatic music)
♪
Jordyn, come here.
♪
JORDYN: What do you got?
Come here right now.
♪
JORDYN: (gasps) Yes!
You got the urchin.
ANDREW: That's the urchin.
And there's a whole family
of them here.
It's a good thing Jordyn
pushed me to forage limpets.
I don't think I would have
stumbled upon
these urchin otherwise.
I think we have so many proteins
that this wonderful beach
has provided to us.
I think we need to use
one of these awesome proteins
- to go with our venison.
- JORDYN: Yeah?
ANDREW: I've done
what I need to do in my career.
I've burnt the candle
at both ends.
I've burnt myself out.
This was just
that boost I needed
to prove myself as a chef.
I came out here expecting
to find very little,
and it's amazing what we
actually were able to find
out here in the wilderness.
So I'm confident.
I've got a plan in my head.
I got Jordyn's amazing input.
There's no way we can't win.
Bottom of the ninth,
two outs, batter on second,
found our urchins.
JORDYN: (laughs)
(dramatic music)
ANDREW: Mason's a competitor.
Got a lot of skills, too,
and definitely jealous
hearing they caught a fish.
I'm a little nervous about,
how good was my foraging?
MASON: Looking at the other
team, you can already see
the chemistry,
and I think that's gonna
be an advantage
in the competition.
♪
- ANDREW: (exclaims)
- JORDYN: Wow.
MASON: Look at this thing.
ANDREW: Oh, my Lord.
We made it, you guys.
ANDREW: (sighs)
MASON: This is something
out of your dreams.
ANDREW: Just the coolest kitchen
I've ever seen
is here right now.
MASON: Cooking
over an open flame is
one of my favorite ways to cook,
so I'm pretty excited
about that.
You made it.
Hello.
- Hi, guys.
- ANDREW: Hey, Kiran.
JORDYN: How are you?
Good to see you all.
Let me introduce you
to Valerie Segrest.
She is a member
of the Muckleshoot tribe
and our wild edibles expert.
I'm just really excited to see
what you're gonna do in
transforming these ingredients
into something beautiful.
KIRAN: And how you use
those wild forest ingredients
is going to determine who wins
and who loses this competition.
Your gifted protein,
venison tenderloin.
There it is.
That might not make it
to the end.
KIRAN: No, no.
It's a really beautiful ingredient.
Jordyn, Dianne,
you become the sous chefs
to the enraged chef.
(laughs)
You have four hours to cook
the meals of your lives.
Good luck.
Let's get into it.
Take your venison,
and get going.
- Good luck, bud.
- Good luck, bud.
♪
MASON: First thing
I'm gonna have you do is,
I'm gonna have you work
on the trout.
My trusty notebook, I carry it
with me everywhere, soaked.
Soaked to the bone.
(laughs)
This is not ideal.
These conditions
have been terrible for anyone.
I don't care what walk of life
you're from,
this is a lot to endure.
But we just tough through it,
work as a team,
and show everyone
what I'm made of.
MASON: This journey has been filled
with a whole lot
of ups and downs,
and it's really nice
coming together as a team
in the kitchen right now.
Look at that red.
- DIANNE: High five.
- MASON: Nice.
Okay.
MASON: Oh, that fish fillet
is super critical.
It's gonna be in a ceviche dish.
I trust Dianne over there
to get it done.
It's her fish that she caught,
so I feel like she'll be able
to do it justice.
My appetizer is an oyster
po' boy with trout ceviche.
I'm hoping that you'll get
a balance between this
kind of fun, heavy food
and this light ceviche,
and they'll balance
each other out.
KIRAN: Mason, we want to see
every scrap of that trout
on the plate.
You guys have worked hard
for it.
MASON: Yes, sir.
KIRAN: Do not leave anything
on that bone.
DIANNE: The trout's already
kind of falling apart a bit.
Do I need a sharper knife?
Yes, please use this.
DIANNE: Okay.
KIRAN: Ah,
the urchins are out, are they?
- ANDREW: The urchins are out.
- Look at that, two for two.
For two. We're not doing bad.
KIRAN: Not all of them
will have the meat,
but this is
the mother lode here.
ANDREW: For the first course,
I plan on doing, like,
a seafood ravioli.
I have these beautiful
oysters, these mussels.
I'm gonna do, like,
an uni hollandaise,
kind of a creamy seafood sauce.
(whistles)
(gasps) What?
ANDREW: I really want that plate
to show the seashore.
Oh, we got a runaway.
I found these
beautiful shore crabs,
so I'm actually
gonna lightly fry them.
Gonna be a garnish
for my ravioli.
Did Dianne have to hold
your hair back
- when you were puking?
- MASON: Yeah.
Or sorry, your hat.
Your hat back.
MASON: Yeah, she did, actually.
She's a super sweetheart,
you know?
(laughs)
This is gonna be my sausage.
DIANNE: Perfect.
MASON:
I wouldn't normally do this.
I would use kind of
a rougher piece of meat
to go into a sausage,
not a tenderloin,
but working with what we got.
So whole main course,
we're gonna do
a venison roulade.
The sauce is gonna be flavored
with juniper and spruce,
and it's gonna get
a mushroom bechamel on that.
Also gonna sauté up
a couple oyster mushrooms,
so you get that butter flavor
coming through,
and some fiddleheads.
- Andrew...
- ANDREW: Yeah.
KIRAN: Mason, you guys
are one hour in, three to go.
MASON: Roger. Thank you.
Try not to do
as much sawing motion.
- It's one sol... there you go.
- DIANNE: Okay.
MASON: It's one solid pull
back towards you.
Let the knife do all the work.
I've never seen Dianne's skills
in filleting a fish.
It's one of those things
chefs take pride in.
It wasn't exactly
what I was looking for.
KIRAN: That's the worst
I've ever seen anyone
trying to fillet a trout.
It was painful to watch.
It's just really a waste
of a great blessing.
KIRAN: They're doing ceviche,
so they might be able
to turn it around,
because it's a sort of
chopped-up fish dish.
I am going to just shuck
the limpets.
- ANDREW: Shuck 'em, baby.
- (laughs)
Still haven't quite decided.
I'm still playing
with the limpets in my head
where to put 'em.
This is pepper cress.
Beautiful.
Grows around this area.
It's got so many different
flavors going on.
I'm gonna make, like,
a chimichurri out of it
to go with the venison.
So main dish,
I'm gonna rub that tenderloin.
I'm just gonna do it
on the smoker
and just cook it to medium rare.
And then the uni on top,
give it a bit of creaminess,
and yeah, just this chimichurri.
Just let the venison shine,
but garnish it
with amazing small bits
from our foraging.
KIRAN: You guys are two hours
in, two hours left to go.
Oh, look at that.
We got our sauce.
The dessert, I'm gonna do
kind of a fried pasta.
It's gonna be a fried sacchetti,
and inside that,
you're gonna have
these Himalayan blackberries
balanced against
a cedar ricotta.
I will admit,
this is the first time
I'm doing it with the coconut
flavor from the cedar.
Kind of a gamble
working with ingredients
that you've never worked with before.
♪
- ANDREW: There's oysters here.
- MASON: Yeah.
I know your experience.
Do you want me to smell them?
- Yeah.
- Yeah?
Spend all your time over here.
- Yeah.
- MASON: What you think?
- Smells good.
- MASON: Yeah.
- You didn't just eat that.
- MASON: Oh, come on.
- Thanks, guys.
- What are you doing?
- (laughter)
- ANDREW: Thanks for the treat.
I better hide my urchins.
MASON: I had a bunch of oysters
for dinner last night.
Today, I'm not sick,
and I'm gonna feel
a lot more comfortable
serving that.
♪
JORDYN: What else can I do?
ANDREW: You want to get
all your ingredients ready
- for your bannock?
- JORDYN: Yeah.
ANDREW: Let's do that.
So for dessert,
this is Jordyn's dish.
We've had these amazing talks
about her heritage.
And when she was talking
about bannock and fry bread,
and that's a traditional staple
in most Indigenous cultures.
So I wanted to honor her.
Look at her bannock.
It's beautiful.
JORDYN: We infused this
with hemlock tea,
and then we fried them up
in duck fat.
ANDREW: And we're gonna...
JORDYN: Drizzle some minisapoy.
Minisapoy in Cree
is "berry sauce."
♪
MASON: Where it's gonna become
really, really critical
about what's going on right now
is when I start to make
that bread,
'cause it's not just
the moisture in the air,
but it's also the altitude
that we're working at.
I'm really used to being,
you know, a mile high,
and we're down at sea level.
Please work.
♪
ANDREW: So I've actually incorporated
the limpets raw
into my chimichurri.
So it's given
this creamier texture
that it wouldn't have had.
You still get a bit
of that seafood flavor,
and it's gonna go
with the steak.
DIANNE: Mason,
do you want me to fry these?
MASON: Go for it.
GBD, Golden Brown Delicious.
♪
It's a little underdone.
So we need to go
a little longer.
You guys have
one hour remaining.
One hour, that's it.
MASON: Yes, Chef.
- ANDREW: Yes, Chef.
- One hour.
ANDREW: All right,
we need more of those...
- blackberries.
- Himalayan blackberries.
ANDREW:
The Himalayan blackberries.
Can you grab me some more?
I saw some over there.
You know your eyes.
You know what to look for.
All right, so I'm gonna be
throwing these oyster mushrooms
I have in my hand right here
as a garnish for the dish.
I'm also gonna finish
the venison inside the same pan.
♪
Okay, guys, 15 minutes left.
ANDREW: Thank you.
MASON: It's looking fantastic.
ANDREW:
Here, just keep stirring this.
JORDYN: Okay.
MASON: Give that a bite.
Good?
That's impeccable.
KIRAN: Andrew, Mason.
ANDREW: Yes.
You have exactly
60 seconds left.
You need to finish those plates,
and then you are done.
Oh, my goodness.
MASON:
Dianne, you are doing amazing.
Thank you.
ANDREW: [bleep].
♪
KIRAN:
Okay, guys, five seconds left.
Four, three, two, one.
Andrew,
step away from that plate.
- Well done, guys.
- ANDREW: Nice job.
- That was awesome.
- (whistles)
It's amazing to watch. (laughs)
♪
(dramatic music)
Here we are.
And it all comes down to this,
three plates of food.
So, guys, let's get into it.
Andrew,
I think we'll start with you.
Can we please have
your appetizer?
ANDREW:
So this is shoreline ravioli.
The raviolis themselves
are stuffed
with oysters and mussels.
The hollandaise sauce
has been infused
with the fresh uni that we were
able to find, and then on top
is some crispy shore crabs
with cayenne pepper.
It's a common saying
in my community
that when the tide is out,
the table is set.
Yeah.
To me, this is just
the quintessential plate
of the Coast Salish bounty.
And that crab was like
a delicious potato chip.
- Addictive.
- VALERIE: It was good.
Texture from the crab is great.
A little bit of heat from
the paprika of the crab is nice.
You taste the mussels.
They really come through.
That's the primary flavor
that I get.
I think, while
the hollandaise is delicious,
I don't get the uni enough.
- It's lost a little bit.
- Okay.
But other than that, it's
a really tasty plate of food.
Thank you very much.
It was a beautiful dish.
It looked exactly
like the shoreline.
- It was playful.
- Thank you. Thanks, Mason.
Speaking of playful, I think
I'm gonna bring my dish over.
- I had a little fun as well.
- Let's see it, buddy.
- Let's do it.
- ANDREW: Awesome.
MASON: I have for you
an oyster po' boy
and then a trout ceviche.
Himalayan blackberry
is gonna be
the flavoring on the trout.
Is the trout kind of
two ways here?
'Cause it looks like
it's been a little bit cooked
and then the ceviche.
MASON: Yes, the head
and the tail were cooked.
Everything else is ceviche.
Okay.
A lot going on.
The oysters,
deep-fried, delicious.
I'm very impressed
you got back on the horse
with the oysters,
- if you know what I mean.
- (laughs)
KIRAN:
And then we come to the trout.
Because the acid is so strong
and it's been in there
for a long time,
it's incredible
what that vinegar's done
to the fish.
You could convince somebody
that that had been cooked.
It's that aggressive.
For me, the blackberry
really came through.
But also, trout doesn't have
as much flavor,
so what you did with it
was, like, infuse it,
and the blackberry
really came out.
Okay, onto your entrée, guys.
♪
MASON: What I have for you
is a venison roulade
with a juniper and spruce sausage
over top of an oyster
mushroom bechamel.
On top of that, oyster mushrooms
and a little bit
of our fiddlehead ferns.
I was extremely worried
about your decision
to go with the venison sausage,
because
it's a lean piece of meat.
You'd either
overcook the outside
and undercook the inside
or vice versa.
Somehow, you've managed
to make it all work.
The spruce flavor
really came through.
It's subtle,
which is a good call.
When you're cooking with trees,
sometimes they can overpower,
and all you get is a blast
of evergreen tree needles.
- You know what I mean?
- Absolutely.
The bechamel is subtle,
a little bit of mushroom
in there.
Tasty.
Fiddlehead's so good.
When you get
a little bit of them,
they're powerful little things.
We needed a bit more here,
but I guess you used
what you had.
They really bring
a great texture and flavor
to the dish, so well done.
VALERIE: Yeah.
Andrew.
Good job, bud.
Good luck, Chef.
ANDREW:
This is my ode to venison.
It so amazing fresh, right?
So I didn't want to do
too much to it.
As you can see,
the green chimichurri,
that's gonna be
your peppergrass.
That's where you're gonna find
the limpets.
- The limpets have gone...
- VALERIE: Limpets?
The limpets have gone
into the chimichurri raw.
- KIRAN: Okay.
- ANDREW: It's gonna be topped
with some of that delicious uni.
♪
KIRAN: Nice.
I think while the uni
didn't work in the other dish,
it absolutely works
in this dish.
Thank you.
It brings a creaminess
to the venison
that's beautiful.
The venison, for me, is exactly
how we prepare it at home.
Still buttery.
Like, you did the cut justice,
'cause it's still tender.
KIRAN: I think the shallots
and the garlic
kind of taking over
that chimichurri a bit.
Okay.
I get the limpets in there.
- I get the texture of them.
- Yeah.
I don't get the flavor
because of the garlic
- and the shallots.
- Yeah.
But other than that, you've got
a truly incredible dish,
you know, a dish you can put
on a restaurant table
- anywhere in the world.
- Thank you very much.
All right, guys.
Andrew, can we see
your dessert, please?
ANDREW: Absolutely.
VALERIE: So pretty.
Jordyn made her beautiful
bannock, the fry bread
there that you see,
and there's the panna cotta.
On top, we have the blackberries
that we had harvested.
"Minisapoy" means "berry"
in Cree.
Did he pronounce it right?
It's just minisapoy.
- Oh.
- (laughter)
But he's got it.
VALERIE:
And this is your recipe?
My kookum's recipe,
my grandmother.
The use of the berries
is excellent,
because you haven't
over-sweetened them.
That's something you need to be
very careful with, because you
- can k*ll them with sugar...
- ANDREW: Absolutely.
And you haven't done that.
So you've just got
the perfect balance there.
The bannock bread
is outstanding.
Really well done.
It's one of the most
innovative recipes
that First Peoples
have come up with
with very few ingredients.
Well done. Really good.
It was a risk,
but I went for it.
- Thank you.
- Good risk, man.
- Good job.
- ANDREW: Thank you.
Mason, can we have
your dessert, please?
VALERIE: It's so cute.
MASON: I have the berry
and "pine-a-colada"
ricotta fried sacchetti.
As I was tasting cedar, I always
get this, like, hint of coconut
that comes through,
so I made a ricotta here
using goat's milk
along with steeping
those cedars in there
to get that coconut flavor.
The berries in there
are Himalayan blackberry.
But also we were able to find
some evergreen huckleberry,
so you have that tart,
that sweet,
and hopefully this all
balances out for you.
I love the fact
you made a cheese.
The cheese is really good.
It all works.
I just do have one problem
with it.
It's just not sweet enough.
I felt like there was some salt
mixed into the berries,
and that was, like,
the first flavor I got.
It's just a little bit too tart,
because this time of year
those berries
are struggling for sugar.
Other than that,
I really, really like it.
Well, we have
a decision to make.
- Yep.
- Oh, boy.
But we'll go away
and think about it,
but just say thank you
and well done.
- Thank you.
- Thank you.
- Good job.
- Yeah. Thank you so much.
Good job.
ANDREW: There was a couple of hiccups,
but I feel pretty good.
The stress level is kind of
lifted off my shoulders.
Anxiety's kind of gone.
Jordyn, you know, she absolutely
knocked it out of the park.
I'm really happy
with how the dishes came out.
I knew there were
some technical things
I misstepped on,
but at the same time,
I didn't think they
would take away from the dish.
Dianne really pulled through
and was just a beast
of a sous chef.
♪
Well, guys,
it is a very difficult thing
to go through what you guys
have just been through.
So really well done
for getting to this point
as successfully as you all have.
It was extremely difficult
to pull you guys apart.
Well, the team that has won
this competition is...
(suspenseful music)
Andrew and Jordyn.
JORDYN: (laughs)
Yes!
Congrats, man.
I feel like this experience
is still kind of a win.
Part of this journey was
me finding a little bit
more direction
in how to get away
from the normal restaurant life.
JORDYN: Nice job, Mason.
MASON: Awesome job.
This really, really focused
where I want to go,
and I want to start sharing
more of this with the world.
ANDREW: The competition itself
revitalized me,
but having this win absolutely
just brought me back to life.
I proved so much to myself
that I didn't think I could do.
We got through
some of the toughest conditions
I've ever been in.
I cooked what I knew,
I didn't get too in my head,
and I have so much
to look forward to now.
I'm stoked. It's awesome.
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01x06 - The world Is not your oyster
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Two chefs are dropped into the wilderness and have to survive and create a five-star meal out of foraged ingredients.
Two chefs are dropped into the wilderness and have to survive and create a five-star meal out of foraged ingredients.