01x02 - The Foraging Dish

[bunniefuu]

(click)

(soaring music)

(glasses clink)

(soft piano music)

- [Narrator] Welcome to Sparklers,

part cooking competition and travel show,

featuring some of the

world's best sparkling wines.

- [Matt] So what makes

this show extremely unique

is this is self-judged.

Each of us within the episode

have the opportunity to become the judge

that oversees what goes on.

You might side with your friends,

you might side with a foe.

I don't know, we'll see.

- And my first place winner is

Maryam.

(everyone cheers)

(Meghan claps)

(Matt whistles)

- [Maryam] I am now the host,

and these competitors

have some living up to do.

So I am expecting everyone

to bring their A game.

(pleasant music)

I thought it was a really bold move

that Kaner actually picked

George to be his teammate.

Those two teaming up so early on,

if I were a player in this round,

I would be a little nervous.

But Meg and Claire are a dynamic duo

and bring a lot of power and palate

to what they're gonna prepare.

So I'm just excited to

see what they come up with

and where the creativity comes in.

It's an even playing field for everybody.

(music ends with a flourish)

(playful music)

Today's challenge for the

two teams is really amazing.

It is basically pushing

them to use what they have

from Oregon,

and I feel uniquely

positioned to be the judge

for this episode,

because I am hyper-focused

on local cuisine,

and especially from pulling

nearby any ingredients I can.

Are you guys ready for

this next challenge?

(swoosh)

- It's go time.

I think we're ready.

- You have a plan?

- Officially ready.

- Nothing can get in the way of the plan?

- [Matt] Nothing.

- You know, there are two rules.

The first rule is,

you have to include mushroom in your dish.

(cymbal swooshes)

Mushrooms of course, are local.

We want to showcase the

amazing bounty here in Oregon.

- [Matt] Of course.

- [Maryam] And then the second must

is you have to have at

least one foraged item

that A-

(Matt whistles)

Tastes delicious,

and B, doesn't k*ll me.

(glasses clink)

From around the property-

(George laughs)

Because we're in Oregon

and there are some delicious

edible plants out there.

It's late spring here in Oregon,

so there's miner's lettuce,

there's chickweed,

there's radish flowers,

there's some nettle.

There are fiddleheads

for those who are brave

enough to go that route.

So there's plenty for them to choose from.

(musical bell)

You have to do a little bit

of splitting up right now.

One partner from each team

is going out to forage.

(cymbal swoosh)

- Oooh.

- And one partner from

each team is gonna prep.

- Oh, thank God.

- [Meghan] Oh, hell.

(Maryam laughs)

- Oh, okay.

- Claire's like, "I know

what I'm going to do."

- I need to prep.

(everyone laughs)

- Spies.

- [Maryam] Keep the smack talking to PG.

- Spies.

- I like it.

Yeah, I like it.

- Whatever you need to do.

(chicken clucks)

There's a lot of bounty in Oregon.

So, we're not giving them a lot of time.

They have to get out there,

find their ingredients and

get back in the kitchen.

Foragers, your main job is to not k*ll me.

- [George] We won't.

(everyone chuckles)

- So who's gonna do what?

And keep in mind when the sun goes down,

I get real hungry.

So, you've got a limited amount of time.

(Meghan laughs)

- [Matt] So you'll stay and prep?

I'll go and forage?

- I'll start the foraging.

- [George] I'll stay and prep.

- I'm into that.

- I like this.

- [Maryam] All right.

- It's a good team.

- I'm a gatherer.

- Okay, easy decision.

Matt Kaner is gonna forage.

- I'm gonna forage.

- She's going to forage, I'm gonna prep.

- I got you, Red.

- [Maryam] Okay.

- Keep an eye on you.

- [Maryam] The two of you.

- Two eyes.

- I'm excited to see

what you come up with.

(musical bell)

Sky's the limit.

Sky is far to fall from.

- [George] Ohh!

- Whoa!

- [George] Whoa h* h*, that was deep.

(George laughs)

- [Meghan] Yeah, with the intimidation.

- How long did you work on that line?

(everyone laughs)

- Are you guys ready?

- [Matt] Let's do this.

- Let's do it.

- Okay?

- Let's go.

- Let's start prepping, George.

- I think like, go!

(determined music)

For today's challenge,

I wanted each team to draw from

traditions and wines

here at Lytle-Barnett.

All it takes is finding

the perfect complement

to this signature sparkling wine.

One that comes with its own rich history.

- Back in 2013, my partner

and I, Antony Beck,

were talking about in

the Willamette Valley,

why aren't we doing

high-end sparkling wine?

We both really loved French champagne.

So what we're really doing

is we're really copying

all of the methods of

French vintage champagne,

Method Champenoise, aged in the bottle,

but we're doing it right here in Oregon.

(playful music)

The culture here is really one of,

"We're really in touch with the land."

We have opportunities on our properties

where they can come and forage,

where they can come and

harvest some of the things

that they need for their food.

- [Maryam] Today's challenge was inspired

by this amazing mushroom

pasta made by Chef Karl.

using local ingredients he

forages himself on the property.

I wanted each team to

not only take advantage

of these incredible local mushrooms,

but to get out there and

find their own ingredients.

(swoosh)

- [Chef Karl] Foraging's always been

connected to my cooking.

For me, food is so much more than

what's on the plate.

It's about the moment,

the time of year,

the leaves falling,

or in this case, spring blooming.

And then to also just inspire people to

make that closer connection

to where food comes from

is super important to me.

- [Maryam] Really important

that the competitors

decide to make something

that complements the wine.

In my opinion, it's not that hard.

These wines are beautiful.

So, they really better

come with it because otherwise

there's a lot of room to fail.

I really have no expectations or notion

around who is gonna

take the crown tonight,

but it is time to get them going.

They've got to go split up their teams

and send someone out into

the fields to forage.

(guitar music)

- What are you guys making?

- Well we're going to make a whole lot of,

"None of your business."

(George cracks up)

(Claire chuckles)

- [Matt] I heard the treeline

is a good place to start.

- [Meghan] That is what I heard as well.

- Matt] There's some

pretty little guys here.

Ooh, happy cows.

(upbeat country music)

(knife chops)

- I'm like trying to take

everything that we're gonna use.

- [Claire] I know.

- [George] So that she

doesn't take it and use it.

(George laughs)

- I haven't done that yet.

I'm excited to see what

they come back with.

- [George] I know.

- [Meghan] I do not see anything

I'm looking for right now.

(leaves crunch)

- [Matt] I know.

Beautiful Clover.

- [Meghan] I know.

- [Matt] Which doesn't help.

- [Meghan] Stinging nettle?

(Meghan laughs)

- [Matt] I don't really want to get stung.

- [Meghan] Me either.

- [Matt] Not today.

- [Meghan] I don't want

Maryam to get stung.

- [Matt] Yeah if you

want to sabotage anyone,

not the judge.

(Meghan laughs)

- [Meghan] Sprinkle some in your dish.

- [Matt] Hey.

You are competitive.

(country music continues)

- [George] I'm really confident

in what he'll come back with.

I'm also kind of scared because-

(Claire laughs)

- Meghan-

- Why are you scared?

- [Claire] 'Cause Meghan-

- [George] Yeah, yeah, yeah, yeah.

- [Meghan] I just don't like losing.

- [Matt] Who does?

(Meghan laughs)

But losing gracefully is

something very important in life.

- [Meghan] Sounds like something

someone who loses a lot would say.

- We discussed what we want to do,

so she's got a solid list of what we want.

- [George] Right.

- [Meghan] I don't know what these are.

I'm not gonna pick 'em

'cause I don't know if they're edible.

- [Matt] Lots of beauty,

not a lot of edible.

- [Claire] I think she'll

be able to find some like,

really cool random stuff.

- Oh, it's leeks.

- [Meghan] It is leeks!

- [Matt] Like I thought.

- [Meghan] Damn!

- You got a nice one, holy sh*t.

- I went big.

- [Matt] Is bigger better?

(Meghan laughs)

Usually I say bigger is better.

- [Meghan] We'll find out.

Go big or go home.

Kaner.

(knife chops)

- You seem to be doing pretty well so far.

- Oh, thank you sir.

Thank you, thank you.

- I don't know what you got

going on with that vinegar-

(Claire mumbles)

but I'm pretty interested for sure.

(item clunks)

- Get out of my space.

(George laughs)

Get out of my space, please.

- [Matt] Nature's grocery

store is not abundant today.

(Meghan chuckles)

- [Meghan] Nature had

different plans for our meal.

- When the grocery store is free-

(Meghan laughs)

You can't get mad about the wares.

- You take what the

grocery store gives you.

- Yeah.

- All right, I'm happy with what I got.

I think it's time to go cook.

Good luck.

- Yeah, we're on a time constraint.

- [Matt] See you up there.

- I'm ready.

Whoo, game face!

(Matt chuckles)

I can hear it.

- [Matt] You're welcome for the leek.

(playful music)

- [Matt] All right, we're ready to rock.

- [George] Let's do it, man.

What'd you find?

- So, out there in the vineyard,

we found these incredible leeks.

- [George] Oh, my God.

- [Matt] Didn't expect it, obviously.

- [George] Those look amazing, man.

- So, and that's kind of perfect

for what we're doing anyway.

- [George] Exactly.

- We're going a little

bit of old school French

with a little bit of new school Oregon.

- Exactly.

- So that, we got some chives.

- [George] Nice.

- [Matt] Got some amazing flowers.

- [George] Yeah, saw those.

- [Matt] It wasn't the

biggest bounty in the world-

- Yeah.

- But it's exactly what we needed.

- I'm really excited for our dish.

- [Matt] Yeah, me too.

- So what we're gonna do is,

we're gonna so mushroom three ways.

- [Matt] Mushroom three ways

and we're gonna do it

over a traditional omelet.

- [George] Exactly.

And then in the omelet,

we're gonna have this

goat cheese filled with

a little bit of like, sauteed mushroom.

We're gonna also grill the mushroom,

and get a nice, nice clean char on it.

- Yeah, and the third?

- And then lastly,

we're gonna do like a nice fry on it.

- Oh.

- Anything fried with anything that has

some sort of bubbles

is absolutely amazing.

- Works so well.

- [George] So well, right?

- Yeah, of course.

- It acts as like this cleanser, and so-

Let's get cooking!

- Let's do it, man.

- Let's do it, let's do it.

- I'm in.

I'll come back over here.

(blender whirs)

(playful music)

(dishes clank)

- So how are you feeling, brother?

- [Matt] I'm feeling ready.

I'm gonna do this goat

cheese creme fraiche,

salt, pepper.

We are ready to rock.

(plastic clinks)

So this is gonna become

the filling for our omelet.

A little bit of an homage

to Chef Ludo from LA.

About as local of a goat

cheese that we can get

with some creme fraiche,

little salt, little pepper.

And we'll get some chive

in there as well for color.

- Right.

(items clink)

I love it.

I love it, I love it, I love it!

(hand mixer whirs)

- [George] So I'm gonna

grill the mushrooms,

get a nice char on it.

Hopefully get some good lines on it.

We'll see.

- [Matt] Start getting these eggs ready.

I'm gonna whip them up.

- [George] Yes, sir.

- [Matt] You got two, two

and a half minute whip.

(pepper grinds)

We want air in there.

We want 'em fluffy.

(eggs splash)

There's nothing better.

- [George] Oh yeah, for sure man.

(tongs clink)

Because we want it to

get that smoky flavor.

You know what I'm saying?

And just add a little

bit more depth to it.

- [Matt] You start to

see some outer layers,

bubbles, a little bit

of air getting in there.

You know you're getting in there.

You're on the right track.

You're not there yet.

It starts to thicken a little bit.

- [George] If they're pretty enough-

(George laughs)

We'll use them as a garnish.

If not, we'll still kind of incorporate it

because it still has that

really nice smoky flavor.

And I'll just kind of like, chop it up.

- [Matt] Dude, you

grilled these perfectly.

Come on, look at that.

- [George] Oh, thanks.

(oil sizzles)

(dishes clank)

- [Matt] That is perfect.

- Let's see, I want to do a fire test.

See if it is good.

Oh yeah, that's hot.

- We're ready.

(playful music continues)

It's just never enough.

Gotta keep going.

Keep getting that froth.

It goes the extra mile.

Let's get some butter melted.

(ramekin clinks)

- [George] Really piping hot.

(butter sizzles)

- [Matt] Ready?

- [George] Yep.

(pan clanks)

So, I want to-

And where's the ricotta?

- [Matt] Get our leeks in there as well?

- Ah, yes.

Good call.

- [Matt] Shallot?

- [George] Yeah.

We're going to do shallot first.

Should have put them in

a little bit before, but.

(pan sizzles)

Got 'em going in there.

- [Matt] It's gonna be delicious.

- [George] It's going to be really good.

Okay, I'm gonna do some

chive on top, right?

- [Matt] And that's gonna

be the one we garnish.

Yeah, throw some leaks in our saute.

- [George] Yeah.

- [Matt] Exactly.

(pan continues to sizzle)

- [George] This color looks great

- [Matt] Oh, it's going to be beautiful.

And it's gonna taste so good inside.

(dishes clank)

- [George] It's really good.

- [Matt] I love it.

Okay, so we got our fried component.

We got our grilled component.

We got our sauteed component.

- [George] Yep.

- [Matt] We have the fires off here.

I'm gonna finish that in a minute.

- [George] Yep.

- [Matt] It's gonna look incredible.

Especially when it gets rolled up

with all this awesomeness inside.

- Actually, I'm going to

put a little bit of this-

(dish clanks)

Juice in there.

- [Matt] Oh, let's do it.

- [George] Just to give

it a little bit more

character.

(pan clanks)

- [Matt] Got it all stirred up?

- [George] Yes sir.

- [Matt] Perfect.

When you're done, I'll take it.

(bowl clacks)

- Let's try it a little bit first.

- [Matt] Yeah, let's do a little taste.

And see if maybe if it needs some salt.

- Yeah.

- What do you think?

Any other components you want to add

before that goes inside?

- [George] No, I think it's good.

I think it does need a

little bit more of a-

(bowl clacks)

I was going to say

that I couldn't taste

the mushroom at first.

- [Matt] Yeah.

- But it's there, man.

(spoon clinks)

- [Matt] It's French

with an Oregonian spin.

- Yes, sir.

- [Matt] These amazing Oregon ingredients.

These eggs,

these mushrooms.

- [George] The leeks.

- We foraged for leeks on this property.

- [George] I know.

Like, come on man.

This is gonna be so good.

- [Matt] I'm ready.

You ready for me to get this rolled up?

- [George] Let's do it, man.

Let's do it.

(omelet sizzles)

- [Matt] From within.

(item clinks)

- [George] Coming apart.

- The last things we're

gonna need are the-

- [George] Caviar?

- [Matt] Caviar for sure.

Quenelle of caviar,

the two mushrooms,

and then we're gonna need flowers.

- [George] Yes, sir.

(music flourishes to an end)

- [Matt] Is there anything I'm missing?

- I think that's it, man.

- Damn, this course sea salt.

I mean, it's just-

- [George] Yeah.

It's perfect.

- [Matt] Just a little bit.

Yeah, there we go.

More for, you know,

for continuity of life.

- Exactly.

Amen to that.

(George laughs)

- How do you feel?

- I feel good, man.

I feel good.

- I love it.

- This is good, man.

- [Matt] Oh, that looks-

I want to eat this.

- [George] Yo, I really do.

- [Matt] Let's see what the

judge has to say about it.

(bright music)

- [Matt] She's got an empty glass.

- Hey, guys.

- [George] Oh, you have an empty glass.

- I do!

- Can I pour you something?

- Oh please, I'd love that.

Thank you for your hospitality.

- Of course, of course.

(glass clinks)

- [Maryam] It does not go unnoticed.

- [Matt] This is gonna be

the perfect wine to have with our dish.

The perfect dish to have with your wine.

- I'll be the judge of that, Kaner.

(George laughs)

- Well, we trust you.

- Tell me about it.

- So we wanted to go classic-

- Wow.

- With a new spin on where we're standing.

- Okay.

- [Matt] So, George had this great idea

to do mushrooms three ways.

- [George] We really wanted to highlight

the beauty of the mushrooms

that we have here locally in Oregon.

So then we did a little bit of goat cheese

and this really beautiful

cream to kind of go inside.

- We also had to have some caviar.

Because, why not?

Fried, with caviar and sparkling wine?

- You grilled on top?

- [George] Yes, yeah, yeah.

- [Matt] Grilled mushrooms on top.

- [Maryam] These are grilled mushrooms?

- [Matt] That we hope tastes

like where you're standing.

That's our goal.

That's our hope.

- Yeah.

- Enjoy.

- Thank you.

I'm gonna take a bite, okay?

- [George] Please, please.

- All right.

I'm gonna try to get

as many of the components

as I can in one bite here.

(silverware clanks)

- [George] Nice.

It's all good.

As long as it tastes good.

(playful music continues)

(silverware clinks)

- Okay.

- [Matt] We're done.

- Thank you guys so much.

I appreciate it.

- Yeah, thank you, thank you.

Cheers.

- Cheers.

(glasses clink)

This is great.

- See you in a bit.

- See you soon.

- We'll be here.

(George laughs)

Waiting.

- [Maryam] Way to go.

- Awesome.

(glasses clink)

(music ends with a flourish)

(playful music)

(hands clap)

- Okay.

- Boys took all the time.

We gotta go.

- Boys took all the

time, and you know what?

We're gonna knock it the hell out.

So, we're making a beautiful

wild mushroom kind of

a melody, if you will.

One of those tartars-

- Yes.

- Because we're gonna put that

beautiful egg in the middle.

- Yep.

- So we've got mushrooms on

the perimeter you foraged.

- [Meghan] I didn't find

all the things that were

on our list so I had to supplement.

- [Claire] That's totally

fine, I mean that's what-

- [Meghan] I also found chickweed,

which was not on our list,

but honestly the flowers are delicious.

- That's what I said to George.

I'm like, "She's gonna come

back with some cool stuff."

- Yeah.

- And you delivered.

- And I got this massive leek.

(Claire laughs)

So we're gonna use that too.

- We're gonna use the leek, I love it.

And I think for plating,

like this moss is beautiful

just to bring in, you know.

- [Meghan] Gonna make it look like-

- [Claire] What Oregon's all about.

(Claire whispers)

It's gonna be so pretty.

- [Meghan] Exactly.

It'll be pretty.

- Okay, so-

- Okay, so you're doing mushrooms.

- I'm gonna start getting

the mushrooms going.

If you want to start

breaking down that leek.

- I'll clean out the leek, yep.

- And let's get these mushrooms going.

(knife chops)

(playful music continues)

Do you want me to start

working on the mustard flower

for our garnish?

(dishes clank)

- [Meghan] Yeah, start

pulling some mustard flower.

- Would that be helpful?

Yeah, I'm gonna start doing that for-

- Maybe put it in this little guy.

(ramekin scoots)

- Yeah, perfect.

Thank you, love.

- We'll keep it separate.

- Oh look at-

You've already got those

leeks going so fast?

- Yes.

- I like working with you

because I think you're-

(Claire laughs)

- [Meghan] Equally OCD?

- [Claire] Adjusted.

Equally OCD.

- Yes, I agree.

- Like we were writing a list.

- [Meghan] Which is comforting, actually.

- I love leek.

'Cause I feel like it's

a slightly more mellow

member of the onion family.

Would you say that's accurate?

- [Meghan] Yeah.

- [Claire] I'm getting so

much pollen on fingers.

- [Meghan] I think they

smell very fragrant.

So, I don't want to

overpower the mushrooms.

- Right.

I think we both should

have eyes on the mushrooms

and see how they're-

You can smell them though.

They're starting to get really fragrant.

I think it might almost be time.

'Cause there's so many different sizes

and kinds of mushrooms in there.

- [Meghan] Yeah.

- [Claire] We've got, what?

We've got the enoki,

the like, teeny little ones.

Do you think that's enough mustard?

I think so.

- Yeah, that looks awesome.

- [Claire] I think

that'll look really pretty

just to like bring in

all the different, yeah.

- Do you think I should

put the leaks in now?

- [Claire] Yeah.

- [Meghan] Okay.

- [Claire] I really do.

Are you ready for that?

- [Meghan] Yep.

- [Claire] Okay.

(onions sizzle)

- [Meghan] Smells good.

- It smells so good.

I'm so excited.

(pans clank)

- [Meghan] Thank God.

- I'm just gonna take a little drink here

'cause I think we're doing really well.

(pan continues to clank)

I think it might be time to

season and all that jazz.

- [Megan] Yeah, it is.

- So we need salt.

- [Meghan] Should we do a little-

- [Claire] Pepper?

That.

Let me get ready with everything.

(items clink)

I'm gonna bring over the lemon.

- [Meghan] You think I should put it in?

- [Claire] Maybe you should come over here

and then I'll be on the other side

since you're closer to the-

- [Meghan] Okay.

- [Claire] You ready?

- [Meghan] Yep.

- [Claire] You go, baby girl.

(pan scrapes)

(mushrooms sizzle)

- [Meghan] Got it?

- [Claire] Mushrooms cook down.

(tongs clack)

- [Meghan] Yes they do.

- That's actually really f*cking good.

(Claire laughs)

- Is it?

- [Claire] Yeah.

(Claire chuckles)

- I shouldn't act surprised.

Of course it is!

- [Claire] That's really good.

- [Meghan] Do you think we

need a little more citrus?

- [Claire] I say zest.

- [Meghan] Zest?

- We've already zested, I

don't think we should juice.

I think that might be a little

too aggressive right now.

(lemon scrapes)

Because you want the acid

at the end, for sure.

- [Meghan] And we will be

getting the acid from the wine.

(lemon continues to scrape)

- [Claire] Correct.

(pan clanks)

- You got this?

- [Claire] Yeah, hopefully.

(pan sizzles)

- [Meghan] Do you want me

to bring the eggs over?

(pan continues to sizzle)

- This is too hot.

I have the egg in my hand.

- [Meghan] Okay.

- [Claire] I'm browning this butter.

- [Meghan] Okay.

- [Claire] sh*t.

(Claire laughs)

- Oh, not on purpose?

- [Claire] Not on purpose.

But you know what?

- Brown butter's delicious.

- I was gonna say.

I'm like, I'm not mad at that.

(Claire laughs)

- [Meghan] I mean-

- I am not mad at some brown butter.

(playful music)

Do we truffle first

'cause it's hot and we-

- Yeah, release some of the aromas.

- Can make it a little more aromatic?

Yeah.

So, plating first obviously.

- [Meghan] But then

also maybe some truffle,

like if we do the egg yolk in the middle

and we put some salt over it

and then shave some truffle over that too?

- So we're coming in with truffle twice.

- We're coming in hot with truffles.

- Truffles twice.

(Claire laughs)

- [Meghan] Few things-

I mean, that's the funny

thing about foraging, right?

You get what you get.

- [Claire] Yeah, that's-

- I had things in mind

that were not available.

- [Claire] Don't we all?

(they both laugh)

How do we feel about this egg?

I feel like another minute, maybe?

- Yeah.

- Okay, another minute on the egg.

I think she likes runny.

I know I like runny.

- [Meghan] Okay.

- And I think Maryam's a woman of

refined taste and the

mushrooms will soak it up.

- [Meghan] Uncomfortably comfortable.

It makes me feel like we're-

(Meghan laughs)

- Where something is going horribly wrong.

- [Meghan] Something.

- Or we were just really prepared.

'Cause I think we can put that there

and then the mushrooms

will cover all of our sins

kind of a thing, you know?

Or do you want to-

- But are they too crunchy?

- That's the thing, the texture yeah.

- 'Cause you know, if

she only takes one bite,

you want it to be a good bite.

- Well, she coming in to the yolk.

- [Meghan] Sure.

- [Claire] So should we put

it on a board and trim it?

Let's trim it.

- I think we should exacto knife it.

(item clanks)

Oh, my gosh.

Are we going for perfect circle

or just cutting off the edges?

- I think just cutting off the edges.

Let's not be precious about this.

Don't you break, you little-

- Yeah.

(silverware clinks)

- You-know-what.

(Claire laughs)

That would suck so bad!

- We can't celebrate until she breaks it.

'Cause if we break it-

- [Claire] It would suck so bad.

- [Meghan] Its over.

- I'm gonna let you do the truffle,

'cause it scares the

absolute bejeezus out of me.

- Hmm, does it?

- Yeah, a little bit.

- Why?

- I don't know, it's expensive.

I can't be trusted with nice things.

(Claire laughs)

(truffle shaving)

Also, I like watching you grate.

(grate clicks)

- [Meghan] Oh, no.

- [Claire] We may have to clean

up the sides a little bit.

- [Meghan] 'Cause we've got the moss.

- [Claire] I don't know.

- The moss is beautiful.

- Let's keep going, let's keep going.

- [Meghan] Okay, let's keep going.

- [Meghan] Exactly.

- That's our team name.

"Controlled Chaos."

(Meghan laughs)

(they both whisper)

- [Meghan] Yes yes yes yes.

- [Claire] Do what you

gotta do, baby girl.

- [Meghan] All my dreams are coming true.

(Claire squeals)

- [Claire] Hold on, hold on.

- [Meghan] I think we can tweezer it off.

- I was just grabbing my tweezers.

- Don't break the yolk,

don't break the yolk.

- This is like an operation.

- Aaaaagh!

- [Claire] I say leave it, I say leave it.

It's not worth it.

- [Meghan] 'Cause you're too nervous?

- [Claire] It's not worth it, yeah.

This is too beautiful to f*ck up.

(music ends with a flourish)

This is too beautiful to f*ck up.

- [Meghan] It's good, it's

really good right now.

Jesus Christ, this is beautiful.

- I'm so happy about this.

- [Meghan] I'm actually surprised

it didn't take us longer

because of the OCD.

- To be fair, it might be

two hours since we started

and I would have no f*cking clue.

- [Meghan] That's true.

Should we stop?

(item clunks)

(hands clap)

I think that's it.

(hands slap)

- f*ck, yeah!

- Nailed it!

- [Claire] Nailed it!

- [Meghan] Ohh, lordy.

I don't feel good yet.

I want her to eat it.

It looks beautiful.

- I know, it looks beautiful.

- It's gotta taste good, so.

- It's gotta taste good.

Honestly, the components that

we all tasted were delicious

and I think together they're

gonna be really good.

- [Meghan] Yeah.

- I really do.

- [Meghan] Yeah.

- [Claire] I feel strong about this.

(playful music)

- Hi!

- Hi!

(everyone laughs)

- Ladies, how are you doing?

Wow!

- [Claire] It just feels very

Oregon Pacific Northwest.

So I love that you got that, so much.

- Yes.

And we know that you are a foodie

and you also have food businesses

and it's always very important

for you to source locally.

- Yeah

- So most of this is actually-

- Yeah.

- From Oregon, if not from the estate.

- Yeah.

These little in enoki white mushrooms,

we actually were inspired by you

who had the perfect bite challenge.

So we pickled them.

The pickling is where we

put a little splash of

Lytle-Barnett-

- Yes.

- 2014 Brut in there.

- Yep.

- And we also finished off the mushrooms

with a little bit of that as well.

And then the egg of course,

is from Chef Karl.

- [Meghan] Chef Karl, yes.

- [Maryam] Oh okay, I'm going in.

- Sorry to hover over you.

Oh my God, that yolk.

- [Meghan] Ooop!

- [Claire] Yep.

(harp music)

It give it that little pop of acidity.

- Definitely.

(silverware clinks)

(Claire giggles)

- She's so good at this.

(Claire and Meghan laugh)

So good at poker facing.

- Thank you so much, ladies.

(Meghan laughs)

- Thank you so much.

- [Maryam] Congratulations.

- Thank you.

- Thank you.

- I'll see all of you again,

outside with my choices,

a little bit later.

- Thanks, Maryam.

- I love it.

(glasses clink)

I'm proud of us,

regardless of what happens.

I'm really proud.

- If I have the choice,

I will choose you again.

- Yeah, girl.

(glasses clink)

Me do.

(Meghan laughs)

Me too.

- Cheers.

- Cheers.

(soft music)

(everyone chatters)

- It's like an ill*gal-

- [George] Oh, look who's arrived!

- Ohhh!

- It's the judge!

- [Claire] It's the "jzuzh."

- Hey, everybody!

- [George] Here comes the judge.

(George laughs)

- [Maryam] Hello!

- Hello, Judge Maryam.

- Cheers to all of you.

Congratulations on a great day.

(glasses clink)

- [Claire] Thank you.

- Thank you so much.

- Amazing competition.

- [Maryam] Wow.

Kaner and George, you both went first.

So I'm gonna start with you.

- [George] Yeah.

- Some positives about the dish.

I really loved your combination

of the goat cheese and creme fraiche.

That creme fraiche really

lifted the dish and you know,

created a really nice, airy,

but obvious pairing with the wine.

I also loved your showcasing

the versatility of mushroom

through saute,

through grill,

through fry.

That was really interesting.

Claire and Meg.

(Claire whimpers)

I mean, the creativity of your dish

is like mind-blowing.

It was absolutely beautiful.

- Thanks.

- I really did mean it

when I said it looked like

Oregon on a plate.

You really went for it,

and it came together.

Aesthetically, it was absolutely stunning.

That egg in the middle-

I love eggs.

You guys, it's kind of funny.

I never told any of you guys

this before the competition.

(everyone laughs)

- We all want eggs.

I love eggs so much like,

I eat eggs every day.

- [George] They're so delicious.

- So you couldn't have picked

a better sort of centerpiece

for the dish aside from

the mushrooms themselves.

So, absolutely stunning from both of you.

George and Kaner,

I think critique-wise,

I maybe would have dialed a

little bit back on the salt.

- [George] Hmmm, yeah.

- I loved the components,

but a lot of the components

had a fair amount of salt in them.

- Right.

- And then the other thing is,

believe it or not,

I think it could have actually withstood

some more sauteed mushrooms

within the omelet.

- [George] Uh-huh, yeah.

- The cheese came through as

the sort of winning component.

- Right, yeah.

- When I think you were really trying to

make the mushrooms shine.

- Yeah, yeah.

- So, those are just like

my two pieces of feedback,

for sure.

- [George] Totally, totally.

- [Matt] Thank you.

Meg and Claire.

(Claire mock whimpers)

I would have maybe suggested

the use of a little bit of fat.

You know, that yolk was

really the only component-

- Right.

- [Maryam] Of fat in the dish.

Whereas I think they could

have used a little less salt,

I actually think you guys could have-

- Sure.

- Used a little more salt.

- Yeah.

- And I think that actually

ties in with the use of fat.

I love that you used the truffle.

I maybe would have taken

a little bit more risk

with the truffle.

- Yeah.

- [Maryam] Like, gone a little bit-

- A bit more?

Yeah.

- [Maryam] Bigger with the truffle, yeah.

But it was absolutely frickin' beautiful.

I also, like I said,

my heart is so full.

That plate.

(Claire laughs)

It is so, so, so stunning.

- Awww, thanks.

- That's good.

- [Maryam] All right.

For the first time around-

(George laughs)

Is to choose the pairing that

was best for the wine.

That made the wine shine.

And we've all been-

Let's be honest, crushing

some Lytle-Barnett.

- What?

(everyone laughs)

- [Maryam] So we've become

very familiar with the wine.

- [Claire] What are you talking about?

- [Maryam] It's beautiful.

This place is beautiful.

I'll be back.

Hopefully y'all will come with me.

(everyone chatters in agreement)

For a little vacation.

- We're here.

- If we're invited.

(everyone laughs)

- I'm available.

- I mean, let's just cruise, let's do it.

I'll leave my case here,

it'll be waiting for us.

- [George] All right.

- [Maryam] Okay?

- Perfect.

- Oh, that's nice.

- [Maryam] Okay, yeah.

(everyone laughs)

I gotta tell you,

it was within the width

of an eyelash, guys.

It was so hard to decide.

- [Matt] I understand.

- [Maryam] Are you guys ready to-

- Yeah yeah yeah.

- All right.

I got to give it to you.

George and Kaner, you're the winners.

(everyone laughs)

- Wow!

- Brah.

- Wha ha ha, Dude!

I'm shocked.

- I'm so sorry, I'm so sorry.

(Maryam laughs)

- [Maryam] I gotta say, like-

- I would choose you again.

(glasses clink)

- I'm choosing you again, too, girl.

- [Maryam] Y'all brought it

so hard, it's not even funny,

But I am a builder, not a composer.

And I just had to remember, like,

I think that the beauty of

the dish was so amazing,

if not distracting from the fact,

that there's one key element

that I just wanted to see,

which was that fat.

If you had added even a

tiny bit of fat, you guys,

it would have been done.

Like, 100%.

But, I had to pick the wine.

The pairing that worked with the wine.

- Wow.

- [Maryam] So, that's

why I made that decision.

And it was really a hard one.

- We should've used more butter.

Should have used more butter.

- Goddammit, Julia Child!

(Claire laughs)

- [Meghan] Goddammit!

- You were right!

(everyone laughs)

- [Matt] Wow.

- Cheers.

(glasses clink)

- Cheers.

- [Maryam] Well, congrats.

Guys, congrats seriously.

(glasses clink)

- And your dish was insane.

- [Maryam] It was delicious.

We're all tied,

but it's anybody's game now.

So, the rest is up to all of us.

Good luck to all of you

and thank you so much for an awesome day.

- [Claire] This was really fun.

- [George] Thank you so much.

- [Meghan] Thank you, Maryam.

- Yeah, cheers.

(everyone laughs)

(glasses clink)

- Cheers.

I drank all mine to k*ll my pain.

- [Meghan] I don't envy

anyone who has to judge, ever.

(George laughs)

- [Claire] I'm gonna need

this to get to sleep tonight.

Cheers.

(upbeat music)

(magical music)

- [Narrator] This week.

Everyone is on their own again,

pairing a perfect caviar bite

with Italian Franciacorta

from Ca' Del Bosco.

- [Matt] Salty, expl*sive.

- [Claire] I'm really

gonna go pretty light here.

- [Meghan] I'm not nervous.

My hands are nervous.

(Meghan laughs)

- [George] As long as I

beat Maryam, I'll be fine.

(George laughs)

- [Maryam] This is how I

want to cook for the win.

- Look at that perfect bite.

- [Greg Bybee] So the

winner and to all the glory

goes to

(music ends with a flourish)

(click)

(soaring music)

(glasses clink)