01x07 - The Snail Caviar Dish

[bunniefuu]

(cork popping)

(glasses clinking)

(gentle piano music)

- [Female Narrator] Welcome to Sparklers,

part cooking competition and travel show,

featuring some of the

world's best sparkling wines.

Each week, the contestants

have specific ingredients

they must pair with a sparkling wine.

- [Male Narrator] There are

two challenges for each wine:

a perfect bite and a main dish.

- [Female Narrator] With each challenge,

three points are on the

table for the winners.

- [Male Narrator] At stake

is an all expense trip paid

to Limoux, France, the

birthplace of sparkling wine,

to visit Faire le Fete's

Sparkling Wine House.

- [he winner of the Villa

Sparina Challenge is:

Kaner and Claire.

(contestant cheering)

(Claire laughing)

- Happy birthday.

(glasses clinking)

- There is a four-way tie

for six points right now.

Kaner, Claire, myself and George,

and Meg has three points

and a beautiful bag,

and a beautiful bottle of wine.

- Yeah, you got the Ferragamo bag!

- I'm drinking it by myself!

(everyone laughing)

(upbeat cheerful music)

- You guys ready?

- I am.

Let's go on down.

- Here we are again.

- Here again.

- Nice.

- [George] So, Faire La Fete, oh my god.

- Right.

- Let's talk about it.

- I am really excited about it,

because I absolutely adore cremant.

So this of course is crement de Limoux,

in the south of France.

Limoux was actually one

of the first regions

to produce sparkling wine,

so I'm really excited to pop it open

and try it with you guys.

- Well then, let's do it!

- I'm thirsty.

So we have 65% Chardonnay.

Then we have 25% Chenin Blanc,

and then about 10% of Pinot.

So I am excited.

- Sounds delicious, thank you.

- Can we talk about what

a fun bottle that is too?

- Oh my god, yes.

- 'Cause Faire La Fete literally means

- A party.

- It's a party!

- Right. (laughs)

- Yeah!

- Mardi gras!

- Let's party, baby.

- To the party!

- To the party!

- Cheers.

- Cheers, let's party.

- The fruit on this.

- Honestly.

- Yeah, a lot of apple.

- Yeah, tons of apple.

- [Maryam] Some really nice candied lemon.

- This has really nice acid;

it has a beautiful mousse.

It could pair with a

lot of different things.

- So Faire La Fete, they're down

in the Languedoc region of France.

They make crement de Limoux,

which was the first sparkling wine.

We're talking 2000 years of viticulture.

They understood how to

perfect sparkling wine.

When Champagne was still wondering

why corks were popping out of

their cellars in the spring.

- The region of Limoux in southern France

actually created this style

of secondary fermentation

to get all those lovely

bubbles into the bottle,

which then inspired producers

in the Champagne region.

- [Matthew] Down in the south of France,

you feel more of the farming,

you feel more laid-back energy.

This is a place where

the food and the wine

really does matter, but it's

not trying to be in your face,

it's not showy, it's more,

"Look at our ingredients.

"Look how perfect they are."

- Because crement is not coming

from the region of Champagne,

they're generally gonna be

a little more cost-effective

because they don't have that buzzword

of, "Oh, this is Champagne,"

but they're made the same way.

- So they still have

all that lovely texture

from all the lees in the wine,

but they're very fresh, very bright.

And especially these

sparkling wines from Limoux,

I find them to have this

really lovely coastal influence

that just makes them a little

briny, a little sea spray.

- [Matthew] An affordable,

everyday sparkling wine.

Anyone from any range

of life could have this

all days of the week.

Though the price is not on

the break the bank style,

you're still gonna have some

of the top sparkling wine

in your glass.

The judge for today's challenge

is Chevonne Ball from Dirty Radish.

- Oh, hey!

- Hello, everyone!

Welcome to Sparklers.

(all cheering)

- Thank you!

- I'm Chevonne Ball,

the owner and operator

of Dirty Radish Travel and Consulting.

- Chevonne is a powerhouse

in the wine world.

She does it all.

She hosts wine and food

tours right here in Oregon

and also in France.

She's a consultant, she's a writer,

she's getting into wine making.

She knows her stuff,

and she's not gonna be easy to impress,

so I'm pretty nervous

going into this next

perfect bite challenge.

- Your ingredient is snail caviar.

- What?

- What?

- Snails became really popular in Paris

after the induction of the train.

So your challenge today is

to make one perfect bite

of a micro salad using the snail caviar.

The caviar has a texture of a

little bit more of a tapioca

or a trout roe than I

would say a beluga caviar.

It's a little bigger,

it's a little rounder.

It's got a good bite to it.

As you can imagine, it's very hard

to cultivate snail caviar,

so it's a very rare

thing to be eating today.

So I'm excited to see what

you do with this micro salad.

Just one perfect bite that accentuates

all of the things you

want from snail caviar.

- Okay.

- Wow.

- But it also has to pair

with the Faire La Fete.

That chenin blanc is gonna give you

a lot of musky flavors, right?

So we're gonna work with those things,

all those savory notes,

those lemon flavors.

I'm looking for those

to really come through.

- Nice.

- Okay, wow.

The winner of today's challenge

gets to become the judge and the host

of the rest of the episode.

No pressure.

You also win two amazing

cases of Faire le Fete.

- Ooh!

- Nice!

- Yes, yes, yes.

- The party continues.

- Bring the party.

- I'm in.

- I'll let you all decide who goes first.

Bonne chance!

- [Contestants] Merci!

- That is

- Oh my god.

- Snail caviar?

- What?

- [Claire] Raise of hands,

who's ever had this before?

- Someone's messing with us.

- No, yeah, this can't be real.

- Not a single one of

us has had snail caviar.

- Didn't know that was real.

- Never had it.

- So who's going first is the question.

- I'll go first. I just

wanna get this done.

- Right on, more power to you.

- Brave.

- I'm coming in hot. Let's do it.

(quirky music)

- Oh, god. Okay.

So, perfect bite challenge.

Something I've never had

before today is the snail,

the escargot caviar, escargot pearls.

They have a really nice pop.

They are very earthy and savory.

They taste like moss.

I mean, they taste like

everything a snail eats.

It's very foresty and earthy.

The Faire La Fete, very bright, pretty,

like Meyer lemon, pretty

elegant and restrained,

but it does have a nice kind

of creamy texture to it.

It's very, very pretty.

So I want there to be a little bit of acid

to kind of pair with that brightness,

but I also want this to be earthy

to honor the escargot caviar.

So I'm going to do some

kale in the oven quickly,

just get it kinda like a kale chip.

From L.A., I guess it would be remiss

if I didn't have kale in here somewhere.

So I'm just gonna drizzle this kale

with some of this lovely olive oil

and a little bit of this

beautiful Jacobsen salt.

Too much. Too much.

Okay.

And I'm gonna throw that in

the oven for a little bit

while I work on my next step

and see what the heck happens.

Okay.

Please do what I want you

to do, for the love of God.

I'm gonna blend some lemon

juice in with this avocado

and kind of make this sauce, if you will.

Kale, sea salt, olive oil, avocado, lemon,

and that should be it.

What am I doing?

I'm going in with my hands.

I don't care if this is not okay.

'Cause also I want this to look like,

"Oh, you just stumbled upon a little cache

"of escargot caviar in the woods,"

where you would find it, I think. (laughs)

The lemon is definitely shining through.

I'm gonna add some salt into this.

(upbeat quirky music)

Just wanna whip all of

the chunks out of this.

Whew, didn't think I was gonna

get an arm workout today,

but here we are.

I just really wish this was more green,

'cause it kinda looks like poop.

Oh god, f*ck's sake.

Okay, so these burned.

f*ck. (laughs)

This was in here for too long

and on too high of a heat,

'cause I panicked because

I have a time restraint.

How sexy is that burned kale?

I'm not gonna win this

(laughs) and that's fine.

Whatever.

All right.

Well, I made my bed. Time to lie in it.

So we're gonna take some of these guys.

I will say these are really cool,

and I've never really tasted

anything like them before.

Sure, just go wherever you want. Whatever.

I'm done. (laughs)

And now I'm gonna do a little

bit of lemon zest on the top

just to finish off the acidity on this,

just to give it a little more.

Okay, I think that's fine. f*ck's sake.

Okay, this looks like

sludge. Hope it tastes good!

I'm all done.

(cheerful whimsical music)

- Hi, Claire.

- Welcome in.

Don't look at the dish,

just look at your glass

with the beautiful Faire La Fete.

- Perfect.

- I'm gonna pour more for myself,

because this is a disaster.

There's always a beautiful

plan in your head.

Then you have the Faire La Fete,

which is so bright, pretty, fresh.

So I love that balance,

that playing between the savory,

earthy richness and umami

and then this really fresh

- It's a little bite of a forest floor.

- Yeah.

- But someone made it for me.

- I did, I did. I made it just for you.

- So it's good to go.

- Enjoy.

- Okay.

- Cheers.

- Mmm.

The crispy kale.

- Okay, thanks.

Fun textures.

- Creamy sauce.

- Okay, okay.

- I'm liking the play.

- Oh, okay.

All right.

- And then the brightness of the wine.

Really nicely done.

- Thank you, I appreciate that.

- Good luck!

- Thank you so much.

Cheers.

I'm very personally very hard on myself,

so I think that was the

worst thing I've done

thus far on this show.

(upbeat music)

All right, so Faire La Fete.

To make a party.

So I

Chevonne is a French expert,

and I wanna be pretty literal

with what I create today.

I've never had snail caviar before,

so I'm gonna start there.

Okay.

There's a fair amount of salt.

The texture is really interesting.

It doesn't pop like traditional caviar.

There's this really,

really cool green element

to the snail caviar.

As it continues to finish,

it almost finishes like

you had a slice of cheese.

I know for sure what I

wanna do is create a salad.

That's the challenge.

I am going for a pretty

presentation today.

I might even use my tweezers.

I want to incorporate

the Jacobsen honey again.

The honey's for sure not

gonna be the star of the dish,

although it's gonna bring a lot

of really fun complexity in.

I'm just gonna bring in enough

to do my classic Maryam move,

which is to just kind

of create a dressing.

These are fresh peas. I did taste them.

They're perfectly ripe,

so I'm not going to

blanch them or cook them.

I don't have enough time

to get them cool again,

and I want to serve Chevonne a cold salad.

Now I want to start thinking

about how I'm gonna make it pretty.

I went a little heavy-handed on the honey,

because I actually think

I'm gonna incorporate

a little bit of jalapeno into

this dish and take a risk.

Why not?

I'm going as small as possible here.

I do not want to take anybody by surprise.

Definitely want to win.

This one has a little sweetness

to it, and I do want that.

I don't want to go overshoot on my green.

I also like that it looks

a little bit like a balloon

for the fete.

I really don't know truly in this moment

how this is gonna turn out.

This is gonna act like a

little boat for my dressing.

I'm gonna try not to get

this all over the plate,

and I am making sure I get

some jalapeno in there.

I don't know if this is gonna work, guys,

but it's gonna look really cute.

Okay. Gotta go in with the caviar now.

She has to get the caviar in her bite.

I made this dish to complement

the caviar, not to hide it.

I am gonna make sure that she

gets to taste that caviar.

Hmm, wow.

See, I'm having trouble deciding

how I wanna finish plating,

but I think for the sake of

having my petal be the vessel,

I'm gonna go right in, and

then I'll fix with my tweezers.

So last but not least, I had that lemon.

This is my Maryam trick here.

A double use of ingredient is key.

I just want yellow on the plate

to finish with that.

And hopefully it looks like a little party

that Chevonne would want to attend.

And I'm finished.

(curious marimba music)

- Hello!

- Hi, friend.

- Hi, friend.

- Can I get you some wine?

- Please, Maryam.

- Welcome to my party.

- Thank you.

It's not a party until I have some fete.

- Faire La Fete is to make a party,

or create a party, or to have a party.

- I wanted the bite to reflect that.

- A little spice.

- A little spice.

- A little dab of spice.

Thank you, this looks amazing.

I'm gonna pull this just a little closer.

Mmm.

The spice comes through.

(upbeat string music)

I like the fresh peas.

Nicely balanced with the crunch.

Very good. Well done.

- Thank you.

- Good luck!

- Thanks.

(upbeat whimsical music)

- I feel okay. I feel

good about my decisions.

In the moment, I'm

feeling like I wish I had

a little salt or seasoning for that.

Salad flavor is so important,

but when you have only five ingredients,

you just do what you can

and hope for the best,

so we'll see what happens.

(quirky music)

- I'm gonna be working with one

of the most unique ingredients

I've ever even heard of.

Before today, basically,

I didn't know that snails made caviar.

So I'm gonna be very simple with this.

I'm gonna do cucumber sliced simply

as the bottom of my salad.

I'm gonna dress it with a

little bit of lemon juice.

I'm then gonna do celery two ways.

I'm gonna cut celery,

kind of a cross section,

beautiful little crispy bite.

I'm also gonna use the

celery leaf for garnish.

I'm going to do an apple.

I'm gonna try to be a little creative

with my presentation on that.

And the last little bit,

'cause I'm not gonna

do super hard dressing,

I'm gonna do the Jacobsen

black garlic salt

just for a pop of flavor.

I'm really excited about

this, so here we go.

Start the bottom of my plating.

I'm gonna keep the skin on these

for a little burst of flavor,

little bit of pop of color.

These will kinda be my building blocks.

Little Lincoln Log action.

All right, now for the celery.

Celery leaf is something I've been eyeing.

I needed to use it,

but it just gives this freshness

that really will pair well with the wine.

It'll give a kind of zip.

All right, these eggs are interesting.

So they are kinda grassy.

They taste a little bit like

almost the skin of jalapeno to me.

Very gardeny, very south of France.

And the wine itself,

The garrigue gets blown

in from the Mistral Winds,

and so though there's a fruit

component, and I love it,

there's also a little bit of

a savory, kind of garden note.

I think it'll really play

interestingly on the snail caviar.

And these are not the

easiest things to eat.

They kind of roll around in your mouth,

they're tiny, they're hard to bite into.

So plating is gonna be interesting.

It's another reason why I

want to use this liquid.

It's funny how, when I do this,

actually you get kind of the snail trail,

the way if a snail was in

nature doing its own thing.

It's so interesting how it

mirrors the physical world.

So I'm now gonna place my caviar.

Gently.

So I've got snail egg caviar.

I've got the actual flavor

from the inside of the snail egg caviar.

I need to get some garnish here.

Lastly, I'm gonna grate

some incredible lemon

for also a pop of color,

little bit more of acidity.

You get that citrus pop.

Then let's make it pretty on the plate,

'cause we eat with our eyes first.

So I've grated on my lemon.

I'm ready to get this going.

The last little bit, kind of an X-Factor

is this amazing black

garlic salt from Jacobsen,

a local salt distributor.

Just a pop of flavor, a little

bit more color on the plate.

Doesn't need a lot,

'cause it goes a long way

with just a bit.

Give it some kind of courtyard sprinkle.

Making it look a little bit like

where a snail might wanna

hang out in the morning

on the plate.

That is my tiny salad with snail caviar.

- Hi, Matthew.

- Hey, Chevonne, how are you?

- I'm good, how are you?

- Good.

Well, I put together

a little dish for you.

You know, you're tasting a lot

of an interesting ingredient.

The snail caviar is something

I didn't know existed.

I wanted to be true to it.

I also wanted to be true

to the flavors in the wine.

- Thank you. It looks amazing.

(upbeat whimsical music)

Mmm.

- Meyer lemon zest.

- Love the crunch of the celery.

The Meyer comes through.

Plays nicely with that

wine as well. Well done.

- Thank you.

- Thank you.

- Appreciate that.

- Good luck.

- Cheers.

- So Chevonne, she's a hard

judge. I couldn't really tell.

She was a little complimentary,

but I don't know if

she was throwing me off

or if she really meant it.

I'm sure she meant it.

It looked delicious,

but the wine and the food together

is so hard to get perfectly,

especially with an ingredient like this

we've never tasted before.

So I feel good, but who knows?

It's anyone's game.

- I have no idea.

So here we go.

- [Director] What are you doing?

- I am going to try to

make some rose water.

I'm not sure if I'll actually use it,

but I guarantee no one

else has done it yet.

So we'll see.

I've never made rose water before,

but I'm gonna try to make it like a tea.

Just pour some near boiling water

over a bunch of flower petals.

I don't know if it will taste good or not,

but I'm gonna put some other

things like citrus in it,

so hopefully that'll help.

All right, we'll see if this works.

If not, it didn't take too long.

Okay, I'm just gonna

give myself some options

and start chopping some things

and try to taste them with the snail eggs,

which have a very distinct flavor.

They taste to me like

kind of earthy sprouts.

Apparently snails are hermaphrodites,

which means they can all lay eggs.

So equal opportunity egg layers.

I really have no idea what I'm doing here,

but I like that it's coloring up.

I'm gonna taste this

hopefully rose water.

It's pink, which is pretty.

It doesn't really taste like anything,

which is unfortunate.

I wonder if it smells like anything.

(sighs) I need a strainer.

I'm gonna do half and half,

'cause I really don't know

if this is gonna work.

I'm wondering if I should've pickled it.

Don't have time for that either.

Oh lordy.

I can make some kind of vinaigrette.

Maybe that might work.

(groans) I don't think that's gonna work,

so I'm not even gonna waste the time.

All right, so

I'll just try to

make a little bit of

like a tiny bit of a vinaigrette out of it

with an essence, hopefully.

It's pink, so it's pretty.

I am not feeling very

confident about this.

Can't totally taste the rose in it, but.

I didn't totally think about

how I was gonna plate this.

(sighs) So there's actually

some salad in the salad.

Okay.

Wait, how many ingredients do I have?

Sprouts, lemon, rose

Sprouts, lemon, rose, jalapeno.

Salt. That's it, isn't it?

Okay.

Gosh, that doesn't look great.

Okay. That's time, so done.

(cheerful whimsical music)

- Hi, Meghan!

- Hello!

How are you?

- I'm good.

I'll be better when you

- Yes, I was going to say,

may I pour you some wine?

- Thank you so much.

- Yes.

- Perfect.

- Bubbles.

Okay, with the snail eggs,

and I know you've tried a few now,

but they're very gardeny, garden-like.

So I went a floral direction.

- Okay.

- Yes.

All flower themed.

- It's beautiful.

- Thanks.

- Thank you.

(upbeat music)

- Mmm.

The herbaceousness of

the sunflower, very good.

Nicely done.

- Thank you.

- Good luck.

- (laughs) Thank you so much.

I feel like I've been nervous

for the entire time I've been here,

so I feel normal for what's happening.

Yeah. I don't know.

I'm just gonna drink

some more Faire La Fete.

- Hey, hey!

I am so excited for this.

So I've actually never

had snail caviar at all,

so I'm really excited to

see what it tastes like,

just so I can kinda get an idea.

And it's different.

It kinda reminds me of green bell pepper.

And almost really green,

like really green,

but really bright too at the same time.

So I think I'm gonna do

I've given a little bit of thought to it,

and I'm actually going to try to

cook this halibut really

quickly, but with acid,

so kinda like ceviche style,

just because I think it'd

be a really nice complement

to the caviar.

So I actually used halibut

in the previous competition,

and I'm going to use

it again for this dish,

because I had a little bit left over,

so I figured why not?

Might as well use all that you have.

So get that cooking currently.

Get that nice and in there.

That's perfect.

What I am also going to do

is I'm going to use some

green onion as well,

and I'm just gonna char

it up on the stove.

I wish that I had a little bit of oil

to help it a little bit,

but since I only have five ingredients,

I'm just gonna try to get

as much of a char as I can.

And then I'm gonna do a little

bit of cucumber as well.

And what I'm gonna do,

I don't want that much cucumber,

I just want enough for you

to be able to taste it.

So what I'm gonna do is

I'm gonna try to juice it.

I couldn't find a muddler,

so I'm gonna try to make do with do

and get as much of the juices as I can

by just squeezing it out, honestly.

I'm gonna make a nice, light salad

with some micro greens,

a little bit this cucumber juice,

and then some acid as well.

We have one, which is

going to be the halibut.

We have the scallions,

lime,

cucumber,

and then we also have the

micro greens, which is five.

And I'm done, just in the

nick of time. (laughs)

Let's do it. Let's go.

(suspenseful string music)

Hey.

- Bonjour, George!

- Bonjour, bonjour!

Can I pour you some Faire La Fete?

- Please.

- Yes, yes, yes.

- S'il vous plait, merci.

- De rien, de rien.

(both laughing)

So what I made for you,

I hope you like seafood.

- Perfect. Sounds amazing.

- I hope so.

- Is it a salad?

(George laughing)

It's got a little green on

there. I'll call it a salad.

- Yeah. I wanted to put

some green on there.

I wanted to put some cucumber,

like a cucumber lime salad, if you will.

- Sure, we'll go with that.

- Yeah, yeah.

(both laughing)

- Mmm.

Lively lime.

- Nice. Oh good, good.

I hope it goes well

with the Faire La Fete.

- So far, so good.

- Mmm, right on.

Thank you so much.

- Not too bad.

- Cheers.

- Thank you, good luck.

- Yeah, thank you so much.

You know, I feel good.

I really love ceviche,

so I'm hoping that it

all kinda came together

and that she liked it.

So, we'll see.

- That was rough. (laughs)

- That was intense, man.

- Look, snail eggs.

- Our worthy opponent.

- Did anybody feel strong about that?

- 0%.

- Escar-no.

- No, 0%.

- Escar-no.

- I actually kinda liked it.

- No, I didn't dislike it,

but trying to figure out

what to pair with it was

- [George] It was kinda difficult.

- We all had to get outside of ourselves

and think how to be creative in this one,

more than we've had to, I

think, in the other ones.

- For sure.

- Super unique.

- So four out of the five

of us have six points.

- So this'll either tie us up

or put one person in the lead.

- [George] Exactly, yeah.

This is pretty intense.

- [Matthew] Meg, what's it gonna be?

- I need some points.

(all laughing)

- [Matthew] Guys, cheers to a new judge.

- Yes, cheers!

- To a new judge.

- Hello again!

- Oh, hello, judge.

- Hello!

- How are you?

- How do you think you all did?

- Meh.

(George sighs)

- Nobody's feeling great.

- Snail caviar is tricky,

especially in a micro salad form.

Well, I enjoyed tasting

most of them. (laughs)

- Dang.

- Oh my goodness.

- Claire, you came first.

- I did.

- I loved the crispy kale.

- Thank you.

- Unfortunately, my stomach

and I don't agree with avocado.

It was a little difficult for me,

but I loved the texture

of the crispy kale.

Really well done.

- Thank you.

- Maryam, I have to tell everyone here

that you and I are dear friends.

But that doesn't mean that I'm not going

to judge appropriately

and equally and fairly.

I loved the petals underneath.

The fresh flower was so

delicious and the fresh peas.

It's very much springtime right now.

It was really delicious.

The crispiness from that

was so, so well done,

and the jalapeno coming

through was amazing.

Matt, I love how you stacked

the apple and the celery

for a lot of crunch with

the different texture

of the snail caviar.

I really enjoyed biting into that,

because I had a lot of

things going on in my mouth

with the bubbles as well.

Really beautifully done.

- Thank you.

- Sounds good.

- Meg, I really enjoyed how

you took me to the garden.

I had a little rose water,

I had this beautiful lemon,

and I had the sunflower

that was just so beautiful.

The little leaves of that was delicious.

It really made me feel like

I was tasting a snail caviar

in the garden, if that's a thing.

- George, I really enjoyed how

you reduce, reuse, recycle.

You used some leftover

halibut in your dish

with that jalapeno and the lime.

It made it more of a ceviche,

which made me question is that a salad?

Culturally speaking, I

might think it is a salad.

I loved the little bit of micro greens,

I got that beautiful texture in there,

and that lime burst

really, really complimented

the chenin blanc.

- Nice, thank you so much.

- So, in second place,

who gets to choose their next teammate,

which is a pretty big

deal, so choose wisely,

I have to say, I feel culturally speaking,

it made the most sense,

it really texturally came together,

George with the ceviche halibut lime dish.

It was delicious. Very well done.

- Thank you guys so much.

(glasses clinking)

- That's awesome.

- Thank you guys.

I'll take it.

- Choosing the winner was not easy.

Everyone had delicious dishes

with different things going on

in each of those little bites.

It's hard to make a whole bite

become complex and different,

especially when you're using snail caviar.

However, there was one dish

that stood above the rest.

It had all these textures

and this beautiful layeredness to it,

and it really made the

sing-songy of the snail caviar.

And for me

that was Claire.

- Oh, wow!

- Wow!

- Look at you!

- Yeah!

- Wait, what?

- Even with the avocado,

the avocado added this

layer of creaminess,

but it was the crispy

kale and that earthiness

that made the dish really beautiful.

- Really?

- Yeah, well done.

- That is awesome.

- Thank you!

- Congrats, cheers!

- I was not ready for that

in any way, shape, or form.

- Congratulations, Claire,

on winning this challenge.

Well done!

- Thank you.

- I can't wait to see

who wins the final final.

I'll leave you to picking your teams.

Good luck.

- Cheers!

- Thank you, cheers!

- Thank you!

- Thank you so much!

- Oh my god.

Yo, first off, congrats!

- Congrats, Claire!

- Good job, Claire!

- Oh man, was not ready for that.

- I guess I get to choose.

- Yeah.

- You have to pick your teammate.

- Oh my gosh.

- I know what you're gonna do.

- Yeah, you guys already know.

- [Claire] Yeah, you've been

waiting for this moment.

- I have been.

- It's been building up.

- (laughs) It has been.

I have to go with my friend Maryam.

(all laughing)

- What's with the sike?

- [Maryam] You ready to bury the hatchet?

- Let's do it. Let's do it.

- I know you're gonna

make some amazing stuff.

Good luck.

- Thank you.

- Cheers.

- Good luck, love.

Alrighty.

- Ready?

- Oh, let's do it.

- You guys should start

prepping and brainstorming.

Go on, get out. Take your notes.

- Let's do it.

- Go, go, go!

(gentle music)

- [Matthew] It's game time.

- And we have a few twists,

because I think everyone's

gonna go classic with this.

- [Maryam] Bring it on, baby!

- [Meghan] We have some worthy

opponents though, I must say.

- Do you think other people are nervous

that we're working together?

- I think so.

- [Matthew] I wish you were perfect.

- Dang, that last few minutes

was a little stressful.

- It was rough.

- I need a week off after this

to just sleep.

- I'm so sorry, darlings,

but there can only be one winner.

And the winners are

(upbeat music)

(cork popping)

(glasses clinking)