1 00:00:01,300 --> 00:00:03,333 - Welcome to a very special episode of Wisconsin Foodie. 2 00:00:03,333 --> 00:00:06,833 Today, we've brought in three amazing chefs 3 00:00:06,833 --> 00:00:08,500 and given them this challenge. 4 00:00:08,500 --> 00:00:11,466 They get $60, 60 minutes, 5 00:00:11,466 --> 00:00:13,566 and the entire Dane County Farmers' Market 6 00:00:13,566 --> 00:00:16,233 to shop for ingredients to prepare one dish 7 00:00:16,233 --> 00:00:17,433 that tells their story through food. 8 00:00:17,433 --> 00:00:19,233 - Tory: Let's do it. - Luke: Good luck. 9 00:00:19,233 --> 00:00:20,633 - Tory: They grow up so fast. 10 00:00:20,633 --> 00:00:22,633 - Luke: I know it's so exciting, isn't it? [laughing] 11 00:00:22,633 --> 00:00:24,633 - I'll be able to walk into that farmers' market 12 00:00:24,633 --> 00:00:26,633 and be like, "Okay, let's see what we got today, 13 00:00:26,633 --> 00:00:27,800 "and hopefully, put something together 14 00:00:27,800 --> 00:00:29,766 that's gonna blow the judges away." 15 00:00:29,766 --> 00:00:32,300 - I'm still thinking, "Why did you ask me to do this? 16 00:00:32,300 --> 00:00:36,233 Like, couldn't find another real chef or something?" 17 00:00:36,233 --> 00:00:38,666 - Who knows what I'm gonna come up with, 18 00:00:38,666 --> 00:00:40,400 or if it's all gonna go together. 19 00:00:40,400 --> 00:00:42,900 I know I'll make it delicious, though. 20 00:00:42,900 --> 00:00:44,933 - Where are we gonna cook these things at? 21 00:00:44,933 --> 00:00:47,633 "Oh, we're gonna cook it at L'Etoile," like, you know, 22 00:00:47,633 --> 00:00:51,300 the James Beard-nominated restaurant, okay. 23 00:00:51,300 --> 00:00:53,966 - And the time starts... now! 24 00:00:53,966 --> 00:00:56,233 - Lauren: All right, this is about to get crazy. 25 00:00:56,233 --> 00:00:58,300 This could be good or bad. 26 00:00:58,300 --> 00:01:00,100 - I'm not really good at writing stuff down. 27 00:01:00,100 --> 00:01:02,366 And then I just kind of decipher as I go. 28 00:01:02,366 --> 00:01:03,900 - It's all muscle memory. 29 00:01:03,900 --> 00:01:05,266 - Muscle memory and instinct. 30 00:01:05,266 --> 00:01:06,733 - Luke: Oh, man, I can't wait. 31 00:01:06,733 --> 00:01:08,166 - I'm a little concerned that Tarik 32 00:01:08,166 --> 00:01:10,500 has only been chopping chilies for the last 45 minutes. 33 00:01:10,500 --> 00:01:13,166 So I think our dish is gonna be pretty hot. [laughing] 34 00:01:13,166 --> 00:01:15,166 - Okay, chefs, you have five minutes left. 35 00:01:15,166 --> 00:01:16,333 Let's think about it. 36 00:01:16,333 --> 00:01:17,533 Chef Lauren. 37 00:01:17,533 --> 00:01:18,800 - Lauren: Yeah, yeah. 38 00:01:18,800 --> 00:01:20,100 I heard you. 39 00:01:20,100 --> 00:01:21,933 Coming in with beans. 40 00:01:21,933 --> 00:01:23,133 - Tory: 10 Seconds. 41 00:01:23,133 --> 00:01:24,766 - Luke: It's actually 30, 30 seconds. 42 00:01:24,766 --> 00:01:26,433 - Lauren: 30 seconds, you guys are terrible! 43 00:01:26,433 --> 00:01:29,033 - Two, one, and that's it! 44 00:01:29,033 --> 00:01:30,466 - I don't know what to expect. 45 00:01:30,466 --> 00:01:32,900 - I don't either, and that's kind of the best part. 46 00:01:32,900 --> 00:01:35,266 I'm gonna go straight Neanderthal on this thing. 47 00:01:35,266 --> 00:01:37,266 - Oh, it's such a good bite. 48 00:01:37,266 --> 00:01:39,300 But there can only be one favorite. 49 00:01:43,533 --> 00:01:46,200 [upbeat music] 50 00:01:48,133 --> 00:01:50,333 - Luke Zahm: We are a collection of the finest farmers, 51 00:01:50,333 --> 00:01:53,066 food producers, and chefs on the planet. 52 00:01:54,066 --> 00:01:58,500 We're a merging of cultures and ideas, shaped by this land. 53 00:01:59,500 --> 00:02:00,966 We are a gathering of the waters, 54 00:02:00,966 --> 00:02:02,266 and together, 55 00:02:02,266 --> 00:02:05,200 we shape a new identity to carry us into the future. 56 00:02:05,200 --> 00:02:06,366 [clinking glasses] 57 00:02:07,266 --> 00:02:08,433 [scraping knife] 58 00:02:08,433 --> 00:02:09,700 We are storytellers. 59 00:02:09,700 --> 00:02:12,033 We are Wisconsin Foodie . 60 00:02:12,033 --> 00:02:13,633 [paper rustling] 61 00:02:13,633 --> 00:02:17,100 Welcome to a very special episode of Wisconsin Foodie. 62 00:02:17,100 --> 00:02:20,133 Today, I'm standing in the L'Etoile dining room. 63 00:02:20,133 --> 00:02:23,200 One of the most accomplished restaurants in the entire state. 64 00:02:23,200 --> 00:02:26,300 And behind me is the Capitol of Wisconsin, 65 00:02:26,300 --> 00:02:28,366 home to the Dane County Farmers' Market. 66 00:02:29,400 --> 00:02:30,933 The Dane Country Farmers' Market 67 00:02:30,933 --> 00:02:32,366 is the largest 68 00:02:32,366 --> 00:02:34,266 and one of the most diverse markets 69 00:02:34,266 --> 00:02:35,766 in the entire country 70 00:02:35,766 --> 00:02:37,733 and today we've brought in 71 00:02:37,733 --> 00:02:39,766 three amazing chefs 72 00:02:39,766 --> 00:02:41,800 and given them this challenge. 73 00:02:41,800 --> 00:02:45,466 They get $60, 60 minutes, 74 00:02:45,466 --> 00:02:47,733 and the entire Dane Country Farmers' Market 75 00:02:47,733 --> 00:02:50,700 to shop for ingredients to prepare one dish 76 00:02:50,700 --> 00:02:53,333 that tells their story through food. 77 00:02:53,333 --> 00:02:55,633 The dishes will be judged by myself 78 00:02:55,633 --> 00:02:57,966 and James Beard-winning Chef Tory Miller. 79 00:02:58,966 --> 00:03:00,233 Let's meet the contestants. 80 00:03:00,233 --> 00:03:01,466 [upbeat music] 81 00:03:01,466 --> 00:03:02,700 - My name is Gregory Leon, 82 00:03:02,700 --> 00:03:04,700 and I'm the chef and owner of Amilinda, 83 00:03:04,700 --> 00:03:06,133 a small independently-owned, 84 00:03:06,133 --> 00:03:08,133 Spanish- and Portuguese- inspired restaurant 85 00:03:08,133 --> 00:03:09,366 in downtown Milwaukee. 86 00:03:09,366 --> 00:03:11,633 So Amilinda has been around for six years, 87 00:03:11,633 --> 00:03:13,366 started off as a pop-up restaurant. 88 00:03:13,366 --> 00:03:16,000 It's a place that, when I think of it, 89 00:03:16,000 --> 00:03:17,233 I think of it 90 00:03:17,233 --> 00:03:19,866 as a place that's full of joy and happiness. 91 00:03:19,866 --> 00:03:21,633 And it's a labor of love. 92 00:03:24,633 --> 00:03:26,800 One of the best things about cooking here in Wisconsin 93 00:03:26,800 --> 00:03:28,900 is the fact that we are able to connect 94 00:03:28,900 --> 00:03:30,233 with so many amazing farmers, 95 00:03:30,233 --> 00:03:31,433 and it's just a great feeling 96 00:03:31,433 --> 00:03:33,033 to have them show up once a week 97 00:03:33,033 --> 00:03:34,233 with these boxes of amazing produce 98 00:03:34,233 --> 00:03:36,033 and then, we just kind of open the boxes 99 00:03:36,033 --> 00:03:37,833 and decide, "What are we gonna do this week?" 100 00:03:37,833 --> 00:03:39,833 - Thank you very much. - You're very welcome, sir. 101 00:03:39,833 --> 00:03:42,433 - You know, one of the things I love about owning a restaurant 102 00:03:42,433 --> 00:03:44,833 is being able to bring a little bit of joy and happiness 103 00:03:44,833 --> 00:03:46,433 to the people who come and visit us. 104 00:03:46,433 --> 00:03:48,866 And it's nice to see that we can, 105 00:03:48,866 --> 00:03:51,866 for maybe an hour and a half of their day, 106 00:03:52,866 --> 00:03:54,533 make them a little bit happier. 107 00:03:54,533 --> 00:03:56,466 Hopefully, help them forget 108 00:03:56,466 --> 00:03:58,800 about whatever bad things that happened to them during the day 109 00:03:58,800 --> 00:04:01,233 and just bring them a little bit of joy. 110 00:04:02,233 --> 00:04:05,100 My first memories of cooking involve my family. 111 00:04:05,100 --> 00:04:08,966 I come from a Jewish and Hispanic background, 112 00:04:08,966 --> 00:04:11,000 and so you couldn't get four family members together 113 00:04:11,000 --> 00:04:12,500 without it either being in the kitchen 114 00:04:12,500 --> 00:04:14,366 or around a table eating. 115 00:04:14,366 --> 00:04:16,366 So, my earliest memories of food 116 00:04:16,366 --> 00:04:19,466 involve me actually with my family eating 117 00:04:19,466 --> 00:04:23,466 and watching my grandmothers and my parents cook. 118 00:04:23,466 --> 00:04:25,100 So, growing up in Venezuela, 119 00:04:26,100 --> 00:04:27,300 it was an amazing experience. 120 00:04:27,300 --> 00:04:28,466 It's an experience-- 121 00:04:28,466 --> 00:04:30,066 I didn't realize it was an amazing experience 122 00:04:30,066 --> 00:04:32,700 until many years later after I'd moved back to the US, 123 00:04:32,700 --> 00:04:35,400 and was an adult and I looked back 124 00:04:35,400 --> 00:04:37,400 and realized how lucky I was to have grown up 125 00:04:37,400 --> 00:04:39,100 in a different culture in a different country 126 00:04:39,100 --> 00:04:42,033 and be exposed to amazing different foods. 127 00:04:43,033 --> 00:04:45,500 On a daily basis, we just kind of look and see 128 00:04:45,500 --> 00:04:47,700 what we have either in the pantry or the cooler 129 00:04:47,700 --> 00:04:50,133 or, again, what the farmers have brought us. 130 00:04:50,133 --> 00:04:54,733 And so, I will probably zero in on one ingredient 131 00:04:54,733 --> 00:04:57,333 and then be like, okay, what can I do with it? 132 00:04:57,333 --> 00:04:59,100 So, right now, I have in the oven 133 00:04:59,100 --> 00:05:01,200 some acorn squash roasting 134 00:05:01,200 --> 00:05:03,300 that we got from Amy's Acres yesterday, 135 00:05:03,300 --> 00:05:05,933 and that's gonna be the base for the chicken dish today. 136 00:05:05,933 --> 00:05:07,566 So then, I'll start to think about 137 00:05:07,566 --> 00:05:10,500 what goes well with acorn squash 138 00:05:10,500 --> 00:05:12,200 and then start building from there. 139 00:05:12,200 --> 00:05:14,533 So, the chicken will be roasted. 140 00:05:14,533 --> 00:05:19,100 The sauce will be a base of honey and paprika. 141 00:05:19,100 --> 00:05:22,033 And then, we'll just kind of build upon that. 142 00:05:22,033 --> 00:05:23,800 [upbeat music] 143 00:05:23,800 --> 00:05:25,400 - My name is Lauren Montelbano. 144 00:05:25,400 --> 00:05:28,766 I am a plant-based chef here in Madison, Wisconsin. 145 00:05:28,766 --> 00:05:31,133 I'm also a holistic nutritionist 146 00:05:31,133 --> 00:05:33,666 and event and retreat caterer. 147 00:05:33,666 --> 00:05:37,733 We do also a meal program that cranks out 148 00:05:37,733 --> 00:05:40,600 anywhere from 80 to 150 meals a week 149 00:05:40,600 --> 00:05:42,266 and disperses them through 150 00:05:42,266 --> 00:05:46,066 the greater Madison and also Delafield areas of Wisconsin. 151 00:05:46,066 --> 00:05:51,566 So today, my assistant and I are making 130 meals. 152 00:05:51,566 --> 00:05:54,366 So, this is a green salad. 153 00:05:54,366 --> 00:05:59,366 So, we've got red rice, quinoa, lentils, 154 00:05:59,366 --> 00:06:01,400 wild rice, 155 00:06:01,400 --> 00:06:04,466 diced apricots, cranberries, 156 00:06:04,466 --> 00:06:08,933 toasted walnuts, kale, and then a rosemary vinaigrette, 157 00:06:08,933 --> 00:06:12,233 so it's really celebrating the season of fall. 158 00:06:13,233 --> 00:06:17,000 I am vegan or plant-based, however you wanna say it. 159 00:06:17,000 --> 00:06:20,166 I have been vegetarian since I was 18 160 00:06:20,166 --> 00:06:23,100 and then vegan for the past eight years. 161 00:06:23,100 --> 00:06:24,366 That's kind of, you know, 162 00:06:24,366 --> 00:06:26,366 it's been an evolution and a journey for me. 163 00:06:26,366 --> 00:06:29,333 I do it for animal rights, but also, through that, 164 00:06:29,333 --> 00:06:31,400 I found out how much better I felt 165 00:06:31,400 --> 00:06:33,933 when I cut out the dairy and the meat. 166 00:06:33,933 --> 00:06:37,200 And so, for me, I feel the most vital 167 00:06:37,200 --> 00:06:39,000 while I'm eating that diet 168 00:06:39,000 --> 00:06:42,366 and have kind of cured some other health problems 169 00:06:42,366 --> 00:06:43,800 with that as well. 170 00:06:43,800 --> 00:06:46,900 And so now I love to help other people do the same thing. 171 00:06:46,900 --> 00:06:49,666 I grew up in a big Italian family, 172 00:06:49,666 --> 00:06:53,533 but food was always a big part of me growing up. 173 00:06:53,533 --> 00:06:57,566 However, my mom always used to kick me out of the kitchen. 174 00:06:57,566 --> 00:06:58,766 My family would be like, 175 00:06:58,766 --> 00:07:00,566 "Ah, you're in the way, you're in the way." 176 00:07:00,566 --> 00:07:02,266 So, as a rebellious person, 177 00:07:02,266 --> 00:07:05,333 I needed to find my way to get into a kitchen. 178 00:07:05,333 --> 00:07:07,800 I actually started off my career in fashion, 179 00:07:07,800 --> 00:07:09,333 completely different from food, 180 00:07:09,333 --> 00:07:12,533 and after kind of taking a sabbatical 181 00:07:12,533 --> 00:07:14,900 and living in Australia for a year, 182 00:07:14,900 --> 00:07:17,766 working on farms and cooking, 183 00:07:17,766 --> 00:07:20,366 my "A-ha" moment, I was farming 184 00:07:20,366 --> 00:07:23,700 and I grew my first potatoes start to finish 185 00:07:23,700 --> 00:07:26,533 and then prepared them for the family I was living with. 186 00:07:26,533 --> 00:07:29,233 And it just felt so good that I wanted that all the time. 187 00:07:29,233 --> 00:07:30,700 So, immediately, 188 00:07:30,700 --> 00:07:33,366 I knew I wanted to be a chef after that. 189 00:07:35,166 --> 00:07:36,333 [upbeat music] 190 00:07:36,333 --> 00:07:37,666 - I'm Tarik Moody. 191 00:07:37,666 --> 00:07:39,933 I am currently now the Program Director 192 00:07:39,933 --> 00:07:42,733 for a upcoming new station for Radio Milwaukee. 193 00:07:42,733 --> 00:07:45,166 Well, my love of saké actually began 194 00:07:45,166 --> 00:07:47,566 way back shortly after college, 195 00:07:47,566 --> 00:07:49,366 when I first had sushi, was introduced to saké 196 00:07:49,366 --> 00:07:50,966 and I was just like, "What is this? 197 00:07:50,966 --> 00:07:52,133 This is just so beautiful." 198 00:07:52,133 --> 00:07:53,400 Throughout the years, 199 00:07:53,400 --> 00:07:55,400 I'd joke, "Maybe I should have my own saké brewery." 200 00:07:55,400 --> 00:07:57,033 It's just a joke, and then, like, 201 00:07:57,033 --> 00:07:58,333 even when I lived in Minneapolis, 202 00:07:58,333 --> 00:08:00,933 I DJ'ed at a sushi place called Fuji Ya. 203 00:08:00,933 --> 00:08:04,700 I DJ'ed there not just for the money, for the free saké. 204 00:08:04,700 --> 00:08:05,966 So every saké taste, 205 00:08:05,966 --> 00:08:09,666 I want to try to pair with a diverse place, 206 00:08:09,666 --> 00:08:10,866 but also different foods 207 00:08:10,866 --> 00:08:13,033 that most people don't eat saké with. 208 00:08:13,033 --> 00:08:14,900 The whole goal is like to take saké 209 00:08:14,900 --> 00:08:18,566 out of the world of sushi and Japanese restaurants, you know. 210 00:08:18,566 --> 00:08:20,933 I'm trying to saké into places 211 00:08:20,933 --> 00:08:23,300 where most people don't think saké is. 212 00:08:23,300 --> 00:08:25,400 And so, we had pies. 213 00:08:25,400 --> 00:08:27,500 So we paired, like, we had a sweet potato pie, 214 00:08:27,500 --> 00:08:29,500 we had a blueberry pie, and a key lime pie, 215 00:08:29,500 --> 00:08:31,133 and I paired the sakés. 216 00:08:31,133 --> 00:08:33,900 Those pairs are more subjective than more logical. 217 00:08:34,900 --> 00:08:38,066 So the first one, again, it's my favorite one. 218 00:08:38,066 --> 00:08:40,200 So Oze Rose Junmai Daiginjo 219 00:08:41,766 --> 00:08:45,066 has tasting notes of grapefruit, cranberries, strawberries. 220 00:08:45,066 --> 00:08:46,800 I taste a lot of strawberries in it. 221 00:08:46,800 --> 00:08:48,000 The first thing you're gonna do, 222 00:08:48,000 --> 00:08:50,000 just like any wine, take a sniff. 223 00:08:51,000 --> 00:08:53,733 Well, growing up, I was a weird kid. 224 00:08:53,733 --> 00:08:54,900 I was always-- 225 00:08:54,900 --> 00:08:56,433 I'm still a weird kid. [chuckling] 226 00:08:56,433 --> 00:08:58,166 Who am I kidding? 227 00:08:58,166 --> 00:09:02,100 I remember asking for a Easy-Bake Oven for Christmas. 228 00:09:02,100 --> 00:09:04,200 And my dad, like, you know, 229 00:09:04,200 --> 00:09:07,666 this is back in the day when like gender roles were a thing, 230 00:09:07,666 --> 00:09:10,666 like a thing like, "You ain't getting no Easy-Bake Oven. 231 00:09:10,666 --> 00:09:11,933 That's for girls." 232 00:09:11,933 --> 00:09:14,133 But, like, but it's an oven; I wanna learn to cook. 233 00:09:14,133 --> 00:09:16,533 Like, you won't let me cook, this is when I was little, 234 00:09:16,533 --> 00:09:18,333 you won't let me use the real oven. [chuckling] 235 00:09:18,333 --> 00:09:19,933 I always watched my mom and dad, 236 00:09:19,933 --> 00:09:22,866 my dad had a specialty, my grandma, 237 00:09:22,866 --> 00:09:27,833 just watching them work in the kitchen, just moved me, 238 00:09:27,833 --> 00:09:30,100 and I wanted to do that. 239 00:09:30,100 --> 00:09:31,700 That's how the cooking started. 240 00:09:31,700 --> 00:09:34,133 And then, I just wanted to learn more and more. 241 00:09:34,133 --> 00:09:37,800 It became, like, this meditative thing for me. 242 00:09:40,066 --> 00:09:41,800 - You know, I think, 243 00:09:41,800 --> 00:09:44,400 the fact that we're constantly evolving our dishes 244 00:09:44,400 --> 00:09:48,400 here at Amilinda and changing our menu on a regular basis, 245 00:09:48,400 --> 00:09:50,100 probably more than most restaurants do, 246 00:09:50,100 --> 00:09:52,500 I think that's gonna give me a little bit of an edge. 247 00:09:52,500 --> 00:09:54,566 I'll be able to walk into that farmers' market 248 00:09:54,566 --> 00:09:56,566 and be like, "Okay, let's see what we got today," 249 00:09:56,566 --> 00:09:57,733 and, hopefully, put something together 250 00:09:57,733 --> 00:09:59,700 that's gonna blow the judges away. 251 00:10:00,700 --> 00:10:02,100 Like, I'm just literally gonna show up, 252 00:10:02,100 --> 00:10:03,466 see what the farmers' market has 253 00:10:03,466 --> 00:10:05,500 and just kind of let the ingredients 254 00:10:05,500 --> 00:10:08,200 guide me towards where I need to be. 255 00:10:08,200 --> 00:10:11,066 - So coming into this challenge, it's going to be, 256 00:10:11,066 --> 00:10:13,333 it's sort of intimidating, honestly, 257 00:10:13,333 --> 00:10:16,966 coming in and cooking for Tory Miller and cooking for Luke, 258 00:10:16,966 --> 00:10:19,233 and some people might say 259 00:10:19,233 --> 00:10:21,933 it's a disadvantage to be preparing vegan food, 260 00:10:21,933 --> 00:10:25,066 but I have such fresh ingredients to work with 261 00:10:25,066 --> 00:10:28,000 that I'm really excited to just showcase 262 00:10:28,000 --> 00:10:29,400 all of those ingredients. 263 00:10:29,400 --> 00:10:31,000 And I love to cook with color, 264 00:10:31,000 --> 00:10:32,533 and I love to cook with texture. 265 00:10:32,533 --> 00:10:36,466 So I want somebody to take a forkfull of that dish 266 00:10:36,466 --> 00:10:39,533 and just have, like, fireworks in your mouth. 267 00:10:39,533 --> 00:10:42,333 - My self-confidence is very, very low right now. 268 00:10:42,333 --> 00:10:45,266 To be honest with you, like I'm still thinking, 269 00:10:45,266 --> 00:10:46,866 why did you ask me to do this? 270 00:10:46,866 --> 00:10:51,166 Like, you couldn't find another real chef or something? 271 00:10:51,166 --> 00:10:53,800 I'm just like, and then, 272 00:10:53,800 --> 00:10:58,466 "Oh, oh, where are we gonna cook these things at? 273 00:10:58,466 --> 00:11:01,233 Oh, we're gonna cook it at L'Etoile" like, you know, 274 00:11:01,233 --> 00:11:03,800 the James Beard-nominated restaurant. 275 00:11:03,800 --> 00:11:06,233 Okay, cool. 276 00:11:06,233 --> 00:11:08,933 So yeah, my head... 277 00:11:08,933 --> 00:11:12,333 my head is not in the right space right now. 278 00:11:12,333 --> 00:11:13,966 I'm excited, 279 00:11:13,966 --> 00:11:16,533 but I did look at, like, 280 00:11:16,533 --> 00:11:19,200 bus schedules [chuckles] to go back. 281 00:11:20,200 --> 00:11:22,200 ♪ ♪ 282 00:11:26,033 --> 00:11:28,600 [man drumming] 283 00:11:34,533 --> 00:11:36,066 - Salesman: Monster cheese curds, 284 00:11:36,066 --> 00:11:37,666 biggest curds on the square. 285 00:11:37,666 --> 00:11:38,900 - Luke: Welcome, chefs. 286 00:11:38,900 --> 00:11:40,566 You are in the most amazing place 287 00:11:40,566 --> 00:11:42,633 in the entire state of Wisconsin 288 00:11:42,633 --> 00:11:46,100 to source local and crafted ingredients. 289 00:11:46,100 --> 00:11:49,366 The Dane County Farmers' Market in beautiful Madison. 290 00:11:49,366 --> 00:11:51,266 Today, we have a special challenge 291 00:11:51,266 --> 00:11:53,233 that we'd like to present you with. 292 00:11:53,233 --> 00:11:56,933 Myself and Chef Tory Miller from L'Etoile and Graze, 293 00:11:56,933 --> 00:11:59,466 we are here to provide you with $60 and one hour 294 00:11:59,466 --> 00:12:01,700 to explore the Dane County Farmers' Market, 295 00:12:01,700 --> 00:12:05,200 the nation's largest producer-only market. 296 00:12:05,200 --> 00:12:07,500 And we are going to ask you to create a dish 297 00:12:07,500 --> 00:12:11,433 that reflects both you, your cooking sensibilities, 298 00:12:11,433 --> 00:12:14,100 sense of style, and, of course, 299 00:12:14,100 --> 00:12:16,033 the food from these amazing producers. 300 00:12:16,033 --> 00:12:17,800 Tory, what do you have for the chefs? 301 00:12:17,800 --> 00:12:20,133 - Man, I've been coming out here for 18 years, 302 00:12:20,133 --> 00:12:21,633 'cause I am that old. 303 00:12:21,633 --> 00:12:24,966 If you have any wants or you know specific ingredients 304 00:12:24,966 --> 00:12:27,866 or any inspiration, I can definitely let you, you know, 305 00:12:27,866 --> 00:12:29,366 point you in the right direction. 306 00:12:29,366 --> 00:12:31,866 I'm not here to, like, give anybody any cooking pointers, 307 00:12:31,866 --> 00:12:33,433 but when it comes to the market, 308 00:12:33,433 --> 00:12:36,400 I definitely know, like, if you want, the best pears, 309 00:12:36,400 --> 00:12:38,800 if you want specific varieties of cauliflowers, 310 00:12:38,800 --> 00:12:40,766 or if you want specific varieties of greens, 311 00:12:40,766 --> 00:12:43,266 all those types of things, we can, 312 00:12:43,266 --> 00:12:44,900 I can point you in the right direction 313 00:12:44,900 --> 00:12:46,733 and let you know where those are. 314 00:12:46,733 --> 00:12:50,000 - So, at this time, I would like to provide you 315 00:12:50,000 --> 00:12:55,000 with the $60 and the directions to go nuts. 316 00:12:55,600 --> 00:12:56,833 [Tory laughing] 317 00:12:56,833 --> 00:12:58,433 Find yourselves in the Farmers' Market. 318 00:12:58,433 --> 00:13:00,366 And we'll meet back here in one hour 319 00:13:00,366 --> 00:13:02,800 and let the cooking competition begin, all right? 320 00:13:02,800 --> 00:13:04,766 Then, the adventure starts now. 321 00:13:05,766 --> 00:13:07,566 - Tory: This is exciting. - Lauren: I know. 322 00:13:07,566 --> 00:13:09,566 - $60, you guys can. - Lauren: That'll go far. 323 00:13:09,566 --> 00:13:10,966 - You guys can do a lot. 324 00:13:10,966 --> 00:13:12,366 You can do a lot with that. 325 00:13:12,366 --> 00:13:14,166 - Luke: All right. - Tory: Let's do it. 326 00:13:14,166 --> 00:13:15,600 - Luke: Good luck! 327 00:13:15,600 --> 00:13:17,000 - Tory: They grow up so fast. 328 00:13:17,000 --> 00:13:19,066 - Luke: I know, it's so exciting, isn't it? [laughing] 329 00:13:19,066 --> 00:13:21,766 [upbeat music] 330 00:13:22,766 --> 00:13:23,933 - Woman: Hi there. 331 00:13:23,933 --> 00:13:27,933 - Hi, can I get chilies and the ground cherries? 332 00:13:27,933 --> 00:13:29,100 I just saw ground cherries. 333 00:13:29,100 --> 00:13:30,600 I had ground cherries the other day, 334 00:13:30,600 --> 00:13:32,200 and I was like, I love the flavor. 335 00:13:32,200 --> 00:13:33,600 And I see Thai chilies. 336 00:13:34,600 --> 00:13:37,266 Have no idea what I'm gonna do with it; might not use it. 337 00:13:37,266 --> 00:13:39,633 I have no idea. [chuckling] 338 00:13:39,633 --> 00:13:42,833 But again, thanks for pairing with chefs, real chefs. 339 00:13:42,833 --> 00:13:44,833 Thank you, thanks. 340 00:13:44,833 --> 00:13:47,000 I learned to cook when I was, like, seven. 341 00:13:48,000 --> 00:13:49,766 My grandma, my parents taught me. 342 00:13:50,766 --> 00:13:52,333 I wanted to be a chef, 343 00:13:52,333 --> 00:13:54,166 but there's no Food Network at the time, right. 344 00:13:54,166 --> 00:13:57,366 So I didn't think it was cool enough to attract girls, 345 00:13:57,366 --> 00:13:59,400 so I went to architecture school instead. 346 00:13:59,400 --> 00:14:01,900 So, I was this close to going to culinary school. 347 00:14:01,900 --> 00:14:04,400 Since my best friend is Korean and my goddaughter is Korean, 348 00:14:04,400 --> 00:14:07,800 I was like, so it's a mixture of like Korean and soul food. 349 00:14:07,800 --> 00:14:09,200 Kind of what I like to cook. 350 00:14:09,200 --> 00:14:10,533 - Korean and soul food, 351 00:14:10,533 --> 00:14:13,500 that's the same food I be cooking. [laughing] 352 00:14:13,500 --> 00:14:14,966 You got any thoughts so far? 353 00:14:14,966 --> 00:14:17,000 - The ground cherries and the chilies together somehow. 354 00:14:17,000 --> 00:14:20,000 - Oh yeah, that's a really good idea, man. 355 00:14:20,000 --> 00:14:21,600 [upbeat music] 356 00:14:21,600 --> 00:14:23,500 - I have zero ideas. 357 00:14:23,500 --> 00:14:26,500 I'm gonna just kind of let the ingredients speak to me, 358 00:14:26,500 --> 00:14:30,366 and who knows what I'm gonna come up with 359 00:14:30,366 --> 00:14:32,433 or if it's all gonna go together. 360 00:14:32,433 --> 00:14:35,633 I know I'll make it delicious though, 361 00:14:35,633 --> 00:14:37,533 'cause that's my option. 362 00:14:37,533 --> 00:14:41,800 These little eggplants, though, are looking pretty sexy. 363 00:14:41,800 --> 00:14:45,233 I'm gonna take one of these Thai eggplant, please. 364 00:14:45,233 --> 00:14:46,500 Those are calling to me, 365 00:14:46,500 --> 00:14:49,133 but the problem is that all produce calls to me. 366 00:14:49,133 --> 00:14:51,200 So, I'm known for-- 367 00:14:51,200 --> 00:14:53,400 They're just called "Lauren piles." 368 00:14:53,400 --> 00:14:54,633 [laughing] 369 00:14:54,633 --> 00:14:55,866 Which is, sounds really appetizing 370 00:14:55,866 --> 00:14:58,833 but just like massive piles of vegetables, 371 00:14:58,833 --> 00:15:01,033 just really a lot of robust color and texture. 372 00:15:01,033 --> 00:15:03,766 So that's what I'm going for, 'cause that's what I do well. 373 00:15:04,766 --> 00:15:06,733 I'm hoping that I have enough money left over 374 00:15:06,733 --> 00:15:09,133 for flowers just because. 375 00:15:09,133 --> 00:15:11,400 [upbeat music] 376 00:15:11,400 --> 00:15:13,133 - So it's almost a little overwhelming today. 377 00:15:13,133 --> 00:15:15,000 We have so much to pick from. 378 00:15:15,000 --> 00:15:16,566 My mind's kind of racing. 379 00:15:16,566 --> 00:15:20,266 So we're trying to figure out, you know, our key ingredients 380 00:15:20,266 --> 00:15:22,333 and then just narrow it down to one dish. 381 00:15:23,333 --> 00:15:25,533 - Chef, how are you? - I'm good, how are you? 382 00:15:25,533 --> 00:15:26,733 - Good, how's the shopping going? 383 00:15:26,733 --> 00:15:28,466 - So far, good, so good. - Excellent. 384 00:15:28,466 --> 00:15:30,333 So you are putting together something like, 385 00:15:30,333 --> 00:15:33,000 do you walk into this type of experience 386 00:15:33,000 --> 00:15:35,500 with a dish in mind, or do you just kind of 387 00:15:35,500 --> 00:15:36,766 let the ingredients speak to you? 388 00:15:36,766 --> 00:15:38,366 - So what we do at the restaurant 389 00:15:38,366 --> 00:15:39,933 is our menu constantly evolves, 390 00:15:39,933 --> 00:15:42,133 so we just kind of see what the farmers bring us, 391 00:15:42,133 --> 00:15:44,633 and then we kinda stand around the boxes and figure out 392 00:15:44,633 --> 00:15:46,666 and have-- let the vegetables speak to us. 393 00:15:46,666 --> 00:15:48,200 So, that's kind of my plan here. 394 00:15:48,200 --> 00:15:50,400 Just see what we have and then go from there. 395 00:15:50,400 --> 00:15:51,933 - Do you feel like when there's 396 00:15:51,933 --> 00:15:53,766 so many beautiful ingredients, 397 00:15:53,766 --> 00:15:55,866 it's hard to kind of narrow down in your mind, 398 00:15:55,866 --> 00:15:57,133 like, how you want to construct? 399 00:15:57,133 --> 00:15:58,400 - Sometimes. - The plate, yeah. 400 00:15:58,400 --> 00:15:59,900 - 'Cause you want to use everything. 401 00:15:59,900 --> 00:16:01,366 Everything looks so great, and you're like, 402 00:16:01,366 --> 00:16:02,566 "Oh, I want to use everything." 403 00:16:02,566 --> 00:16:03,733 - Right. 404 00:16:03,733 --> 00:16:05,733 - So then you have to kind of edit yourself 405 00:16:05,733 --> 00:16:08,333 'cause you don't have to put a lot of stuff on the plate. 406 00:16:08,333 --> 00:16:09,600 - Oh, I know, I know. 407 00:16:09,600 --> 00:16:11,366 Deliberate, intentional food made with love and care. 408 00:16:11,366 --> 00:16:12,600 - Gregory: Is the best. 409 00:16:12,600 --> 00:16:14,600 - Luke: I know it's the hallmark of your restaurant. 410 00:16:14,600 --> 00:16:15,966 - Gregory: Thank you. 411 00:16:15,966 --> 00:16:18,566 - Luke: I can't wait to see what you crank out here, man. 412 00:16:18,566 --> 00:16:19,733 - Gregory: I'm excited. 413 00:16:19,733 --> 00:16:21,600 - Tarik: I'm into those mushrooms, you said. 414 00:16:21,600 --> 00:16:23,266 - Tory: Shrimp of the woods. 415 00:16:23,266 --> 00:16:24,866 Have you ever had that? - Tarik: No. 416 00:16:24,866 --> 00:16:26,266 - Tory: They look funky. - Really? 417 00:16:26,266 --> 00:16:27,666 - And they, they actually do have, 418 00:16:27,666 --> 00:16:28,833 like, a real shrimpy texture, 419 00:16:28,833 --> 00:16:30,233 like, when you pick them. - Really? 420 00:16:30,233 --> 00:16:31,833 - This is the shrimp of the woods. 421 00:16:31,833 --> 00:16:33,133 - Oh, wow. 422 00:16:33,133 --> 00:16:35,533 - Tory: And I don't know if you ever cooked with these, 423 00:16:35,533 --> 00:16:37,866 but they're delicious if you're into that sort of thing. 424 00:16:37,866 --> 00:16:39,266 - Tarik: Yeah, yeah. 425 00:16:39,266 --> 00:16:40,500 - All right, money's, money is-- 426 00:16:41,500 --> 00:16:43,500 I know they said $60 was gonna go really far, 427 00:16:43,500 --> 00:16:47,133 but not if you buy every single ingredient that you see. 428 00:16:48,133 --> 00:16:50,033 I've been through just one little bit, 429 00:16:50,033 --> 00:16:52,700 but since I don't use meat and I don't use cheese, 430 00:16:52,700 --> 00:16:54,666 that cancels out, 431 00:16:54,666 --> 00:16:57,900 definitely, some of the vendors here for me. 432 00:16:57,900 --> 00:16:59,900 But I think that it really gives me an edge 433 00:16:59,900 --> 00:17:01,400 because that is my world. 434 00:17:01,400 --> 00:17:05,233 All of these vegetables I have cooked in so many different ways 435 00:17:05,233 --> 00:17:08,133 and it gives me a ton to work with 436 00:17:08,133 --> 00:17:09,433 because that's my main focus. 437 00:17:09,433 --> 00:17:12,766 So, I'm gonna take all of these different textures 438 00:17:12,766 --> 00:17:15,433 and different colors and combine them 439 00:17:15,433 --> 00:17:17,766 to make something really, really amazing. 440 00:17:17,766 --> 00:17:21,266 And, look at these beautiful beans. 441 00:17:21,266 --> 00:17:23,900 I'm gonna go ahead and take one of these dry beans. 442 00:17:25,066 --> 00:17:28,633 I've got eggplant, I've got brussels sprouts, 443 00:17:28,633 --> 00:17:32,400 I've got broccolini, caulilini, 444 00:17:32,400 --> 00:17:35,233 which I've never used before and I'm really excited to, 445 00:17:35,233 --> 00:17:37,266 and this beautiful head of Frisée 446 00:17:37,266 --> 00:17:38,633 and a watermelon radish. 447 00:17:38,633 --> 00:17:40,166 And now, I've got beans. 448 00:17:40,166 --> 00:17:42,333 I don't know what that equates to, 449 00:17:42,333 --> 00:17:43,866 fiber, lots of fiber. 450 00:17:43,866 --> 00:17:46,366 - So, check this out. 451 00:17:46,366 --> 00:17:47,700 - This is the chili place. 452 00:17:47,700 --> 00:17:49,300 - Yeah, yeah. 453 00:17:49,300 --> 00:17:50,666 - Look at the habaneros. 454 00:17:50,666 --> 00:17:54,533 - Tarik: Can I get four Scotch bonnets? 455 00:17:54,533 --> 00:17:56,366 - Do you wanna taste one around the spot? 456 00:17:56,366 --> 00:17:59,166 - No, I'm good, I'm good for now. 457 00:17:59,166 --> 00:18:00,566 [upbeat music] 458 00:18:00,566 --> 00:18:03,633 - Tory, so this is definitely your stomping ground here. 459 00:18:03,633 --> 00:18:05,033 - Yeah, man. 460 00:18:05,033 --> 00:18:07,800 - Tell me what it's like to be able to walk around here 461 00:18:07,800 --> 00:18:09,800 and see all these purveyors. 462 00:18:09,800 --> 00:18:11,800 How much does this influence your cuisine? 463 00:18:11,800 --> 00:18:13,700 - Being able to talk directly to the farmer 464 00:18:13,700 --> 00:18:15,366 and to the person that grew the food 465 00:18:15,366 --> 00:18:17,466 is like essential to us to, like, 466 00:18:17,466 --> 00:18:18,800 tell the story all the way. 467 00:18:18,800 --> 00:18:22,166 I always wanna just put the farmer out there and be like 468 00:18:22,166 --> 00:18:25,800 Jen and her farm made, they grew this awesome kohlrabi, 469 00:18:25,800 --> 00:18:28,466 and I'm doing this with it. 470 00:18:28,466 --> 00:18:32,433 I already know Wisconsin has the best food growing 471 00:18:32,433 --> 00:18:33,700 and that's like real talk. 472 00:18:33,700 --> 00:18:36,833 With the terroir we have in the Driftless region, 473 00:18:36,833 --> 00:18:39,100 you know, the food coming out of the dirt there 474 00:18:39,100 --> 00:18:40,333 just tastes better. 475 00:18:40,333 --> 00:18:41,800 And that's why our grass tastes better, 476 00:18:41,800 --> 00:18:43,200 that's why our cheese tastes better. 477 00:18:43,200 --> 00:18:45,233 And then we have these great innovators 478 00:18:45,233 --> 00:18:46,433 that are working with affinage 479 00:18:46,433 --> 00:18:48,033 and finishing these amazing cheeses. 480 00:18:48,033 --> 00:18:49,700 And I'm not wearing a cheese hat on, 481 00:18:49,700 --> 00:18:51,300 but I've always been, you know, 482 00:18:51,300 --> 00:18:54,000 just so in love with this state and the people of it. 483 00:18:54,000 --> 00:18:56,933 And to me, I love, I love it. 484 00:18:56,933 --> 00:18:59,433 I love working here and I love to see it growing. 485 00:18:59,433 --> 00:19:01,300 - Luke: All right, my man. - Yeah, buddy. 486 00:19:01,300 --> 00:19:02,900 - Thank you so much. - Yeah, brother. 487 00:19:02,900 --> 00:19:05,300 - Let's go find these chefs and see what they're up to. 488 00:19:05,300 --> 00:19:06,466 How about that? 489 00:19:06,466 --> 00:19:08,466 - Yeah, I can't wait to see what they do. 490 00:19:08,466 --> 00:19:09,733 - Yeah, I know, right? 491 00:19:09,733 --> 00:19:12,233 - So now we're on a mission to find some goat cheese. 492 00:19:12,233 --> 00:19:14,766 So, hopefully, we can find some and some bread. 493 00:19:14,766 --> 00:19:16,033 So, starting to form an idea 494 00:19:16,033 --> 00:19:18,366 of what this dish is gonna be like. 495 00:19:18,366 --> 00:19:20,133 So, let's see what we can find. 496 00:19:21,133 --> 00:19:23,200 I'm looking for goat cheese. 497 00:19:23,200 --> 00:19:24,900 - Woman: Goat is right over here. 498 00:19:24,900 --> 00:19:27,066 - Gregory: And these are the samples? 499 00:19:27,066 --> 00:19:29,800 So, these are all goats? - Man: These five right here. 500 00:19:29,800 --> 00:19:32,633 - Gregory: These five, okay. - Man: These are mixed. 501 00:19:36,166 --> 00:19:38,033 - That one, that one it is. 502 00:19:38,033 --> 00:19:42,100 So, I think we're gonna go with the "Lend Me Your EAR" goat. 503 00:19:42,100 --> 00:19:45,266 It's nice, and it has a little bit of an aged flavor to it. 504 00:19:45,266 --> 00:19:47,166 I think it's gonna go really well 505 00:19:47,166 --> 00:19:48,433 with the vegetables we've picked up. 506 00:19:48,433 --> 00:19:50,266 So, thank you very much. - Man: Thank you. 507 00:19:50,266 --> 00:19:53,566 - We look forward to using it. 508 00:19:53,566 --> 00:19:56,900 So we've got rhubarb, radicchio potato, some goat cheese. 509 00:19:56,900 --> 00:19:58,833 Now we're gonna grab some bread. 510 00:19:58,833 --> 00:20:02,066 I need something crusty 511 00:20:02,066 --> 00:20:04,266 that I can slice and cook on a grill. 512 00:20:04,266 --> 00:20:05,433 What do you have? 513 00:20:05,433 --> 00:20:07,433 - Man: There you go. - Gregory: Thank you. 514 00:20:07,433 --> 00:20:09,166 - Man: Yeah, have a good one. 515 00:20:09,166 --> 00:20:10,333 - You too. 516 00:20:10,333 --> 00:20:12,766 Money-wise, I still have 30 bucks. 517 00:20:12,766 --> 00:20:14,800 So, I've done pretty well. 518 00:20:14,800 --> 00:20:16,233 I'm gonna do one more lap. 519 00:20:16,233 --> 00:20:18,033 See if I can find one other thing 520 00:20:18,033 --> 00:20:19,366 but I think I'm almost there. 521 00:20:21,066 --> 00:20:23,533 - Tarik: I think I'm pretty much done 522 00:20:23,533 --> 00:20:25,600 'cause I have no idea what this is, but... 523 00:20:25,600 --> 00:20:27,433 [laughing] 524 00:20:27,433 --> 00:20:29,866 I'm just feeling the mushrooms 525 00:20:29,866 --> 00:20:31,433 are the main kind of thing. 526 00:20:31,433 --> 00:20:32,900 So I'm sitting around thinking around mushrooms, 527 00:20:32,900 --> 00:20:34,233 I'm guessing. 528 00:20:34,233 --> 00:20:36,033 'Cause yeah, I'm just looking at those ground cherries 529 00:20:36,033 --> 00:20:38,033 and Thai chilies, that's some kind of sauce. 530 00:20:38,033 --> 00:20:41,900 Well, I got my exercise in, got my footsteps in. 531 00:20:41,900 --> 00:20:44,000 Yeah, I got enough money for a beer, so. 532 00:20:44,000 --> 00:20:47,833 - Tory: Hey, if you got money left over, don't tell Arthur. 533 00:20:47,833 --> 00:20:50,166 - Man: Thank you. - I'm hoping the ingredients 534 00:20:50,166 --> 00:20:51,800 are just gonna kind of talk to me 535 00:20:51,800 --> 00:20:54,533 and tell me what they're gonna become. 536 00:20:54,533 --> 00:20:56,300 So that's kind of how I cook. 537 00:20:56,300 --> 00:20:58,300 I don't get too technical with it. 538 00:20:58,300 --> 00:21:00,666 I just let them speak for themselves. 539 00:21:00,666 --> 00:21:03,033 So, it makes my job really easy. 540 00:21:04,700 --> 00:21:06,933 Do you think that any of these vendors 541 00:21:06,933 --> 00:21:09,133 will barter with me for flowers? 542 00:21:10,433 --> 00:21:14,333 $6 each, this is my place. 543 00:21:14,333 --> 00:21:15,733 Do I have $6? 544 00:21:17,200 --> 00:21:19,100 I have $7. 545 00:21:19,100 --> 00:21:21,000 This was meant to be. 546 00:21:21,000 --> 00:21:22,833 Thank you so much. 547 00:21:22,833 --> 00:21:25,666 This is gonna make me happy all day long. 548 00:21:25,666 --> 00:21:30,100 Look, if this isn't happiness, I don't know what is. 549 00:21:33,800 --> 00:21:35,366 - Good morning. 550 00:21:35,366 --> 00:21:38,166 I'm putting a dish together in my head. 551 00:21:38,166 --> 00:21:39,533 I'll take one of those, please. 552 00:21:39,533 --> 00:21:41,466 So now, we're getting some ground cherries 553 00:21:41,466 --> 00:21:43,566 that-- my guess-- will end up being pickled. 554 00:21:44,600 --> 00:21:46,866 So, I've got some rhubarb, 555 00:21:46,866 --> 00:21:50,166 some ground cherries, radicchio, 556 00:21:50,166 --> 00:21:51,500 we got some bread. 557 00:21:51,500 --> 00:21:53,800 So I'm thinking maybe this is gonna end up being, 558 00:21:53,800 --> 00:21:57,533 like, an open face sandwich, perhaps vegetarian, 559 00:21:57,533 --> 00:22:00,666 probably use the potatoes to make an aioli for it. 560 00:22:00,666 --> 00:22:03,266 Pickle the ground cherries, the rhubarb. 561 00:22:03,266 --> 00:22:05,266 Maybe mix it with the radicchio and the cheese. 562 00:22:05,266 --> 00:22:06,433 We'll see. 563 00:22:06,433 --> 00:22:08,733 It can all change once I get into the kitchen. 564 00:22:09,733 --> 00:22:12,033 - Hello! - Good to see you. 565 00:22:12,033 --> 00:22:14,800 Any good apples today? 566 00:22:14,800 --> 00:22:18,466 So, I got three of the Calville Blanc... 567 00:22:18,466 --> 00:22:20,433 How do you pronounce it? 568 00:22:20,433 --> 00:22:23,966 - Woman: d'Hiver. - Gregory: d'Hiver? 569 00:22:23,966 --> 00:22:25,233 It's one of the great things 570 00:22:25,233 --> 00:22:26,533 about coming to a farmers' market 571 00:22:26,533 --> 00:22:28,733 is that you get exposed to all sorts of different kinds 572 00:22:28,733 --> 00:22:30,133 of produce that you wouldn't normally see 573 00:22:30,133 --> 00:22:31,300 in your local grocery store. 574 00:22:31,300 --> 00:22:33,100 So, right now, we just came across a stall 575 00:22:33,100 --> 00:22:35,400 that had five different types of radishes. 576 00:22:35,400 --> 00:22:37,400 I know it's crazy to get excited about radishes. 577 00:22:37,400 --> 00:22:39,033 We all think of those little red things 578 00:22:39,033 --> 00:22:40,700 that we see in salad bars, 579 00:22:40,700 --> 00:22:43,033 but there's an amazing world of radishes out there. 580 00:22:43,033 --> 00:22:45,100 We've got Black Spanish, 581 00:22:45,100 --> 00:22:47,800 we've got two different varieties of Daikon, 582 00:22:47,800 --> 00:22:49,333 and then we got a watermelon radish 583 00:22:49,333 --> 00:22:50,733 which I think is all gonna add 584 00:22:50,733 --> 00:22:52,233 a nice little spiciness to our dish 585 00:22:52,233 --> 00:22:54,666 when we get back into the kitchen and start cooking. 586 00:22:56,666 --> 00:22:58,733 - Lauren: Luke! - How's it going, Chef? 587 00:22:58,733 --> 00:23:00,333 What does the market do for you? 588 00:23:00,333 --> 00:23:02,133 Does it provide a sense of inspiration? 589 00:23:02,133 --> 00:23:04,066 - Absolutely, it is very stimulating. 590 00:23:04,066 --> 00:23:06,900 I mean, I just go in, and I see all of the color 591 00:23:06,900 --> 00:23:09,800 and all of the texture and all of the possibilities 592 00:23:09,800 --> 00:23:12,733 and won't fully kind of actualize them 593 00:23:12,733 --> 00:23:14,900 until I have everything spread out. 594 00:23:14,900 --> 00:23:17,266 I keep looking into bags to put other things in there, 595 00:23:17,266 --> 00:23:19,100 and I'm like, "Oh, I bought that." 596 00:23:19,100 --> 00:23:20,300 [Luke laughing] 597 00:23:20,300 --> 00:23:21,900 I totally forgot that that was in there. 598 00:23:21,900 --> 00:23:24,566 So again, I'm just in, in the mode of being excited. 599 00:23:24,566 --> 00:23:25,966 - Sure. 600 00:23:25,966 --> 00:23:28,633 - And I have no doubt that will translate into a dish. 601 00:23:28,633 --> 00:23:29,866 - Yeah. 602 00:23:29,866 --> 00:23:31,666 - But I feel like I've gotta walk away 603 00:23:31,666 --> 00:23:33,666 because I keep getting excited, and I have zero monies. 604 00:23:33,666 --> 00:23:35,033 - Yeah, that's the, I mean, 605 00:23:35,033 --> 00:23:36,500 I can see where that's a problem. 606 00:23:36,500 --> 00:23:37,966 Do you feel at all, 607 00:23:37,966 --> 00:23:40,300 like maybe you have too many ingredients? 608 00:23:40,300 --> 00:23:41,766 - Never. - Never? 609 00:23:41,766 --> 00:23:44,733 - No, I have so much color and so much texture, 610 00:23:44,733 --> 00:23:47,533 I feel like there might be one ingredient 611 00:23:47,533 --> 00:23:49,333 that I just got excited about, 612 00:23:49,333 --> 00:23:50,933 and I don't know how it's gonna translate. 613 00:23:50,933 --> 00:23:52,333 - Sure. 614 00:23:52,333 --> 00:23:55,133 - But I'm gonna work it in, and it's not gonna be a problem. 615 00:23:55,133 --> 00:23:56,933 However, I feel like I might need your help. 616 00:23:56,933 --> 00:23:58,933 - Okay. - Do you wanna be a mule? 617 00:23:58,933 --> 00:24:01,000 - Do I wanna be a mule, you mean? 618 00:24:01,000 --> 00:24:02,700 - Pass this on. [Luke laughing] 619 00:24:02,700 --> 00:24:03,866 - Exactly. 620 00:24:04,866 --> 00:24:08,066 This is the beauty of, you know, PBS, 621 00:24:08,066 --> 00:24:10,533 the lack of production assistants. 622 00:24:10,533 --> 00:24:11,733 We do all this DIY. 623 00:24:11,733 --> 00:24:14,533 So, this is my role for the rest of the market. 624 00:24:14,533 --> 00:24:15,800 I get to be a Sherpa. 625 00:24:15,800 --> 00:24:17,066 - Gonna wash my hands, yes. 626 00:24:17,066 --> 00:24:18,366 - I've always wanted a Sherpa. 627 00:24:18,366 --> 00:24:20,300 Actually, could we maybe dress you? 628 00:24:20,300 --> 00:24:21,466 [Luke laughing] 629 00:24:21,466 --> 00:24:22,933 - This already feels better to me. 630 00:24:22,933 --> 00:24:24,133 I feel lighter. 631 00:24:24,133 --> 00:24:25,333 Thank you. 632 00:24:25,333 --> 00:24:26,533 - Emotionally and physically, all right. 633 00:24:26,533 --> 00:24:28,000 - Lauren: I'm ready to cook. 634 00:24:29,000 --> 00:24:31,033 I love that I'm not carrying anything. 635 00:24:31,033 --> 00:24:32,200 Hands-free, baby. 636 00:24:33,200 --> 00:24:34,600 - Luke: Yeah. - Gregory: Yeah. 637 00:24:34,600 --> 00:24:36,200 - You made it. - Yeah, I made. 638 00:24:36,200 --> 00:24:37,400 - Luke: How goes is it? 639 00:24:37,400 --> 00:24:38,566 - He did great. 640 00:24:38,566 --> 00:24:39,733 How are you guys? 641 00:24:39,733 --> 00:24:40,900 - Luke: Yeah, I'm good. 642 00:24:40,900 --> 00:24:42,500 How was the market? - It was incredible! 643 00:24:42,500 --> 00:24:43,900 You saw some good stuff? - Yeah! 644 00:24:43,900 --> 00:24:46,633 - I'm excited to see what you got. 645 00:24:46,633 --> 00:24:49,033 - Although again, I feel bad 'cause I only have one bag. 646 00:24:49,033 --> 00:24:50,300 He's got three. 647 00:24:50,300 --> 00:24:52,100 She has twelve. [Lauren laughing] 648 00:24:52,100 --> 00:24:53,566 I'm a little nervous. 649 00:24:53,566 --> 00:24:54,833 - Lauren: Some bag envy. 650 00:24:54,833 --> 00:24:56,800 - I'm a little nervous, but we'll see. 651 00:24:56,800 --> 00:24:59,033 - Lauren, talk me through the flowers for a second. 652 00:24:59,033 --> 00:25:00,266 - They make me happy. 653 00:25:00,266 --> 00:25:01,766 - Luke: They make you happy, okay. 654 00:25:01,766 --> 00:25:05,166 - I want to bring happiness and joy. 655 00:25:05,166 --> 00:25:07,366 Just everywhere I go, but also while I'm cooking, 656 00:25:07,366 --> 00:25:09,000 these are gonna go on my cutting board, 657 00:25:09,000 --> 00:25:10,700 and they're gonna inspire me. 658 00:25:10,700 --> 00:25:12,533 - This will not fit in our kitchen. 659 00:25:12,533 --> 00:25:13,866 - Yeah. [laughing] 660 00:25:13,866 --> 00:25:16,066 - I'm telling you that there are no happiness and joy, 661 00:25:16,066 --> 00:25:17,333 but no, I'm just kidding. [laughing] 662 00:25:17,333 --> 00:25:19,666 - Oh, my God, I can't work under these conditions! 663 00:25:19,666 --> 00:25:21,066 - Tarik, how'd you find the market. 664 00:25:21,066 --> 00:25:23,266 Is this your first time at the Dane Country Farmers' Market? 665 00:25:23,266 --> 00:25:25,066 - First time, yeah. - Okay, what'd you think? 666 00:25:25,066 --> 00:25:26,266 - It's nice, it's really nice. 667 00:25:26,266 --> 00:25:28,466 It's kind of, like, I like the variety a lot. 668 00:25:28,466 --> 00:25:29,866 You know the fact they have meats 669 00:25:29,866 --> 00:25:32,466 and like all the vegetables and the cheese. 670 00:25:32,466 --> 00:25:33,966 Is it cheeses or cheese? 671 00:25:33,966 --> 00:25:35,366 Plural, I don't know which to say. 672 00:25:35,366 --> 00:25:37,433 - We say cheeses. - Cheeses, yeah. 673 00:25:37,433 --> 00:25:39,433 All the cheeses. - Thank you, cheeses. 674 00:25:39,433 --> 00:25:40,666 So I think at this point, 675 00:25:40,666 --> 00:25:42,833 should we head into the L'Etoile kitchen? 676 00:25:42,833 --> 00:25:44,000 We're gonna cook together. 677 00:25:44,000 --> 00:25:46,233 - You guys have at one hour to shop 678 00:25:46,233 --> 00:25:48,233 and get your brains going, 679 00:25:48,233 --> 00:25:52,500 but now it's when the real drama begins. 680 00:25:52,500 --> 00:25:54,300 'Cause you're gonna be in my house, 681 00:25:54,300 --> 00:25:56,300 and I can't wait to see what you guys do, 682 00:25:56,300 --> 00:25:57,966 really, this is gonna be so exciting. 683 00:25:57,966 --> 00:25:59,200 - Lauren: I don't like drama. 684 00:25:59,200 --> 00:26:00,400 - Luke: You don't like drama? 685 00:26:00,400 --> 00:26:01,633 - Lauren: No. 686 00:26:01,633 --> 00:26:03,433 - Luke: Well, you came to the wrong show. 687 00:26:03,433 --> 00:26:04,600 - Tory: Yeah, exactly, exactly. 688 00:26:04,600 --> 00:26:06,400 - Lauren: Keep it out of here! 689 00:26:07,400 --> 00:26:08,900 [upbeat music] 690 00:26:08,900 --> 00:26:10,666 - Tory: Back to the ranch. 691 00:26:10,666 --> 00:26:11,900 - Lauren: Oh, yay. 692 00:26:11,900 --> 00:26:13,333 - Tory: Let me get that. 693 00:26:13,333 --> 00:26:15,633 - Lauren: Thank you, I don't have any hands for that. 694 00:26:15,633 --> 00:26:17,300 - Tory: Welcome. - Gregory: Thank you. 695 00:26:17,300 --> 00:26:19,433 - Luke: Thanks, Chef. - Tory: Oh, yeah. [high-five] 696 00:26:21,166 --> 00:26:23,233 [chatting in background] 697 00:26:23,233 --> 00:26:25,000 - We are in L'Etoile's kitchen. 698 00:26:25,000 --> 00:26:26,400 - That's right. 699 00:26:26,400 --> 00:26:27,633 - With Chef Tory Miller here 700 00:26:27,633 --> 00:26:30,000 and the contestants have brought back 701 00:26:30,000 --> 00:26:31,866 what they've purchased at the market. 702 00:26:31,866 --> 00:26:33,333 Now for this challenge, 703 00:26:33,333 --> 00:26:35,000 they have one hour to complete a dish 704 00:26:35,000 --> 00:26:38,366 that's representative of them, as a human 705 00:26:38,366 --> 00:26:40,200 and the ingredients that they brought back with them. 706 00:26:40,200 --> 00:26:42,200 You provided them with a couple staple ingredients, correct? 707 00:26:42,200 --> 00:26:43,366 - Exactly, exactly. 708 00:26:43,366 --> 00:26:44,800 Just like oil, salt. 709 00:26:44,800 --> 00:26:47,333 With Lauren, she had more of a shopping list, but it's fine. 710 00:26:47,333 --> 00:26:48,533 - Luke: Yeah, Lauren definitely had 711 00:26:48,533 --> 00:26:49,933 more of a shopping list. [Lauren laughing] 712 00:26:49,933 --> 00:26:51,933 That's for sure. - As we saw at the market, 713 00:26:51,933 --> 00:26:53,266 she's a little extra. - Exactly. 714 00:26:53,266 --> 00:26:54,700 - I have a lot of needs. 715 00:26:54,700 --> 00:26:55,933 - That's right. 716 00:26:55,933 --> 00:26:58,733 But if you need less, go someplace else. 717 00:26:58,733 --> 00:27:01,400 [Tory laughing] That being said, 718 00:27:01,400 --> 00:27:03,200 we have a timer. 719 00:27:03,200 --> 00:27:06,100 One hour, one dish, 720 00:27:06,100 --> 00:27:08,400 three individual chef contestants. 721 00:27:08,400 --> 00:27:11,200 And the time starts now. 722 00:27:11,200 --> 00:27:13,866 [energetic music] 723 00:27:15,200 --> 00:27:17,400 - There's no witty banter happening now. 724 00:27:17,400 --> 00:27:18,833 It's just crunch time. 725 00:27:20,400 --> 00:27:23,200 All people for themselves. 726 00:27:28,600 --> 00:27:30,900 - I'm about to cut some ground cherries, 727 00:27:30,900 --> 00:27:33,300 put those in the pickled rhubarb, 728 00:27:33,300 --> 00:27:35,533 and then start cleaning radishes. 729 00:27:36,533 --> 00:27:38,200 - What are you thinking for your dish? 730 00:27:38,200 --> 00:27:40,100 These are some of my favorite ingredients already, so. 731 00:27:40,100 --> 00:27:42,366 - So I'm gonna do an open face sandwich, 732 00:27:42,366 --> 00:27:44,700 focus on all vegetables and fruit. 733 00:27:44,700 --> 00:27:47,100 So, we're doing a mixture of apples, rhubarb, 734 00:27:47,100 --> 00:27:52,633 some ground cherries, braised radicchio, some dill, 735 00:27:52,633 --> 00:27:55,100 an aioli that's gonna have some potato mixed into it. 736 00:27:55,100 --> 00:27:56,266 - Ah, nice. 737 00:27:56,266 --> 00:27:57,733 - And then, we're gonna finish it 738 00:27:57,733 --> 00:27:58,900 with an aged goat cheese. 739 00:27:58,900 --> 00:28:00,500 - Fancy, all right, well get to work. 740 00:28:00,500 --> 00:28:02,233 It sounds delicious, can't wait. 741 00:28:03,266 --> 00:28:06,700 - So it's a take on a sweet and sour chili sauce. 742 00:28:06,700 --> 00:28:09,533 So the sweetness comes from the ground cherries, 743 00:28:09,533 --> 00:28:12,200 a little bit of sugar, and we have Thai basil, 744 00:28:12,200 --> 00:28:14,000 some Thai peppers, Scotch bonnets, 745 00:28:14,000 --> 00:28:15,700 so a little bit of sweetness, the vinegar. 746 00:28:15,700 --> 00:28:17,366 Hopefully, it reduces down. 747 00:28:17,366 --> 00:28:19,566 Then I'm gonna use immersion building to make it a sauce 748 00:28:19,566 --> 00:28:21,433 for these shrimp of wood mushrooms, 749 00:28:21,433 --> 00:28:23,433 which, hopefully, I will be frying later. 750 00:28:23,433 --> 00:28:26,866 [upbeat music] 751 00:28:26,866 --> 00:28:28,100 - Tory: So, Thai eggplant. 752 00:28:28,100 --> 00:28:29,266 - Lauren: Thai eggplant. 753 00:28:29,266 --> 00:28:30,466 - Tory: You like Thai eggplant? 754 00:28:30,466 --> 00:28:32,266 - Lauren: I do. - Tory: I love it. 755 00:28:32,266 --> 00:28:34,433 - I think eggplant is a seriously undervalued food. 756 00:28:34,433 --> 00:28:37,200 I think a lot of people are turned off by the texture 757 00:28:37,200 --> 00:28:40,200 and the flavor, you know, it's not for everybody, 758 00:28:40,200 --> 00:28:42,000 but it also is a really nice canvas 759 00:28:42,000 --> 00:28:44,433 to kind of make it taste like what you want it to. 760 00:28:44,433 --> 00:28:45,833 - Yeah, no, I think it's great. 761 00:28:45,833 --> 00:28:47,366 I love Thai eggplant. 762 00:28:47,366 --> 00:28:50,633 I love eggplant in general, but that sounds really good. 763 00:28:50,633 --> 00:28:52,933 Do you have an idea for your whole dish? 764 00:28:52,933 --> 00:28:55,100 - I do. - Is it a secret? 765 00:28:55,100 --> 00:28:56,700 Chefs love to do the secret thing. 766 00:28:56,700 --> 00:28:58,666 Like, oh, I don't know what I'm gonna do, 767 00:28:58,666 --> 00:29:00,333 except you totally know. - Kind of. 768 00:29:00,333 --> 00:29:02,800 - And then it's like, the big reveal is like, "Oh, yay!" 769 00:29:02,800 --> 00:29:04,800 - Lauren: Yeah. - Tory: Look at what I did. 770 00:29:04,800 --> 00:29:05,966 - Lauren: Yeah. 771 00:29:07,900 --> 00:29:10,500 - So it's ground cherries, rhubarb, 772 00:29:10,500 --> 00:29:12,766 and then a pickling liquid 773 00:29:12,766 --> 00:29:16,700 made out of soy, vinegar, salt, and sugar. 774 00:29:18,166 --> 00:29:20,266 And then there's a little bit of Spanish olive oil. 775 00:29:22,666 --> 00:29:24,066 - Man: You cook with these before? 776 00:29:24,066 --> 00:29:25,400 - Tarik: Nope. 777 00:29:25,400 --> 00:29:26,800 Imma coat these and fry 'em, 778 00:29:26,800 --> 00:29:28,566 and then, that's what sauce is for. 779 00:29:28,566 --> 00:29:30,266 So, I hope it comes out. 780 00:29:30,266 --> 00:29:33,566 I have no idea what it's gonna taste like. [laughing] 781 00:29:33,566 --> 00:29:36,866 Well, it was recommended by Tory over there. 782 00:29:37,866 --> 00:29:39,800 He makes a scampi with it, 783 00:29:39,800 --> 00:29:42,533 'cause apparently has a kind of a texture like shrimp, 784 00:29:42,533 --> 00:29:44,666 and it takes on any flavor you add to it. 785 00:29:44,666 --> 00:29:46,300 So, I thought I'd make like, 786 00:29:46,300 --> 00:29:49,800 like a spicy kind of sweet and sour shrimp dish, 787 00:29:49,800 --> 00:29:52,066 shrimp of the wood mushroom dish, vegetarian dish. 788 00:29:54,400 --> 00:29:55,833 - All right. So, I have some 789 00:29:55,833 --> 00:29:58,666 brassicas getting ready to roast. 790 00:29:58,666 --> 00:30:01,966 I am also going to char some leeks 791 00:30:01,966 --> 00:30:05,900 and tomatoes and red peppers for a vinaigrette. 792 00:30:05,900 --> 00:30:07,900 So, it'll be fun. 793 00:30:07,900 --> 00:30:09,866 I've never charred on a French top before. 794 00:30:09,866 --> 00:30:12,100 So we're gonna see how that works out for me. 795 00:30:13,600 --> 00:30:16,266 All right, incoming with beautiful things. 796 00:30:17,633 --> 00:30:20,700 All right, this eggplant almost there. 797 00:30:20,700 --> 00:30:23,100 We want just a little bit more caramelization 798 00:30:23,100 --> 00:30:24,700 on those eggplants. 799 00:30:26,000 --> 00:30:28,366 - Okay, chefs, so you guys have 40 minutes remaining. 800 00:30:28,366 --> 00:30:30,100 Forty minutes left to finish your dishes. 801 00:30:30,100 --> 00:30:31,433 How you feeling? 802 00:30:31,433 --> 00:30:32,633 - Good. [Tory laughing] 803 00:30:32,633 --> 00:30:33,833 - Feeling hot. 804 00:30:33,833 --> 00:30:36,033 - One good, one hot. [Lauren laughing] 805 00:30:36,033 --> 00:30:37,766 Tarik, you just making spicy food? 806 00:30:37,766 --> 00:30:38,933 - Tarik: Yeah. 807 00:30:38,933 --> 00:30:40,100 - You're feeling hot, too? 808 00:30:40,100 --> 00:30:41,266 - Tarik: I'm always hot. 809 00:30:41,266 --> 00:30:42,666 - You feel good in 40 minutes? 810 00:30:42,666 --> 00:30:43,833 - Tarik: I think so. 811 00:30:43,833 --> 00:30:46,233 - Have you started to think about your plates? 812 00:30:46,233 --> 00:30:48,933 What you would like to be plating onto, into? 813 00:30:50,100 --> 00:30:52,533 - So, right now, I'm cutting all sorts of different types 814 00:30:52,533 --> 00:30:54,433 of radishes on a mandolin. 815 00:30:54,433 --> 00:30:58,233 So, watermelon, green Daikon, Black Spanish, 816 00:30:58,233 --> 00:30:59,400 and purple Daikon. 817 00:31:00,800 --> 00:31:02,866 - All right, this is about to get crazy. 818 00:31:02,866 --> 00:31:05,000 This could be good or bad. 819 00:31:05,000 --> 00:31:06,766 Putting these little bad boys on here 820 00:31:06,766 --> 00:31:09,666 and like praying and hoping that they stay in their homes, 821 00:31:09,666 --> 00:31:11,666 and they don't run away from me. 822 00:31:11,666 --> 00:31:13,100 These tomatoes are really behaving 823 00:31:13,100 --> 00:31:14,766 a lot more than I thought they would. 824 00:31:14,766 --> 00:31:17,233 I thought they would roll all over the place, 825 00:31:17,233 --> 00:31:19,500 but I think they really want me to win. 826 00:31:19,500 --> 00:31:22,766 We're working as a team, team veg! 827 00:31:22,766 --> 00:31:25,600 Although this is not a meat-centric challenge. 828 00:31:25,600 --> 00:31:28,400 There's not a lot of meat involved, but why would you? 829 00:31:28,400 --> 00:31:30,400 Like, there's so many good vegetables. 830 00:31:31,400 --> 00:31:33,500 [upbeat music] 831 00:31:33,500 --> 00:31:34,700 [immersion blender whirring] 832 00:31:34,700 --> 00:31:37,266 - Just the sauce, kind of puree it down. 833 00:31:37,266 --> 00:31:41,066 Vinegar, sugar, ground cherries, Thai chilies, 834 00:31:41,066 --> 00:31:44,200 Scotch bonnet, part Scotch bonnet, little lemon juice, 835 00:31:44,200 --> 00:31:45,833 white parts of the scallion. 836 00:31:45,833 --> 00:31:49,066 - Okay, chefs, we are at the halfway mark, halfway point. 837 00:31:49,066 --> 00:31:50,233 Thirty minutes remaining. 838 00:31:50,233 --> 00:31:51,600 How are we feeling? 839 00:31:51,600 --> 00:31:53,233 - Whoo! - How are those beans? 840 00:31:53,233 --> 00:31:54,600 - I'm nervous about the beans. 841 00:31:54,600 --> 00:31:56,800 - I'm nervous about my beans, too, but we're not gonna-- 842 00:31:56,800 --> 00:31:58,400 - Tory: I'm sure they're gonna be delicious. 843 00:31:58,400 --> 00:31:59,800 - We're not gonna talk about it. 844 00:31:59,800 --> 00:32:02,066 - We won't talk about it. - They're gonna be good. 845 00:32:02,066 --> 00:32:03,866 - Just create a little bit of bean drama. 846 00:32:03,866 --> 00:32:05,933 - I'm dropping the shrimp of the woods mushrooms. 847 00:32:05,933 --> 00:32:07,766 It's coated in cornstarch 848 00:32:07,766 --> 00:32:10,300 to keep them crispy with the sauce. 849 00:32:12,100 --> 00:32:14,600 - What am I doing, and what's in here, you ask? 850 00:32:14,600 --> 00:32:18,033 Well, I'm making my own tahini 851 00:32:18,033 --> 00:32:22,133 since tahini was not gonna be given to me. 852 00:32:22,133 --> 00:32:24,166 Chef Tory says, "Not allowed." 853 00:32:24,166 --> 00:32:25,366 But, you know what? 854 00:32:25,366 --> 00:32:27,033 It's better if you make it yourself anyway. 855 00:32:27,033 --> 00:32:29,433 It's got a really nice sesame flavor. 856 00:32:30,466 --> 00:32:31,766 How's my sprouties? 857 00:32:31,766 --> 00:32:33,200 [pan sizzles] 858 00:32:33,200 --> 00:32:36,800 Oh yeah, they are looking real good. 859 00:32:41,166 --> 00:32:44,800 - So, the aioli, I just added some dill to it. 860 00:32:46,166 --> 00:32:48,500 And then, I think I'm gonna add my potatoes now. 861 00:32:52,033 --> 00:32:54,000 That is really good. 862 00:32:54,000 --> 00:32:56,566 I know that sounds-- I sound surprised. 863 00:32:56,566 --> 00:32:57,866 [machine whirring] 864 00:32:57,866 --> 00:32:59,533 - Tory: It's what we always talk about 865 00:32:59,533 --> 00:33:01,233 between like restaurant chefs and home chefs. 866 00:33:01,233 --> 00:33:04,566 We always are constantly tasting everything all the time. 867 00:33:04,566 --> 00:33:06,233 Gotta taste the food. 868 00:33:07,233 --> 00:33:08,866 - Tarik: How much time we got? 869 00:33:08,866 --> 00:33:10,366 How much time? 870 00:33:10,366 --> 00:33:12,400 - I don't know where our clock went. 871 00:33:12,400 --> 00:33:16,266 - Chefs, we're at 20 minutes, 20 minutes 'til plates. 872 00:33:16,266 --> 00:33:17,766 How we doing? - Gregory: Good. 873 00:33:17,766 --> 00:33:20,166 - You seem to be as cool as a cucumber over here. 874 00:33:20,166 --> 00:33:22,366 - Gregory: Yeah, I just, I came in with a plan. 875 00:33:22,366 --> 00:33:23,966 - Luke: You came in with a plan? 876 00:33:23,966 --> 00:33:25,366 - Gregory: Came in with a plan, 877 00:33:25,366 --> 00:33:26,800 and I'm just executing my plan. 878 00:33:26,800 --> 00:33:29,000 - That's the other hallmark like the tasting of food. 879 00:33:29,000 --> 00:33:30,433 Tasting of food is, like, 880 00:33:30,433 --> 00:33:32,233 one way that you can always tell the difference 881 00:33:32,233 --> 00:33:34,266 between a professional cook and a home cook. 882 00:33:34,266 --> 00:33:36,300 The secondary way to tell 883 00:33:36,300 --> 00:33:38,300 someone who's a professional versus 884 00:33:38,300 --> 00:33:40,000 someone who's kind of moonlighting 885 00:33:40,000 --> 00:33:42,933 is when they actually hold tongs. 886 00:33:42,933 --> 00:33:44,933 Because if you notice, when Chef Tory picked up the, 887 00:33:44,933 --> 00:33:46,900 exactly, it's like two clicks minimum. 888 00:33:46,900 --> 00:33:49,300 I can't pick up a pair of tongs and not just like, 889 00:33:49,300 --> 00:33:52,700 da-da-da like it's a pair of caracas or whatever. 890 00:33:52,700 --> 00:33:54,900 It's definitely part of the game. 891 00:33:54,900 --> 00:33:57,800 So when you say you walk into this with a game plan, like, 892 00:33:58,966 --> 00:34:01,233 do you execute by writing it down, 893 00:34:01,233 --> 00:34:03,733 or is it just kind of all intuition at this point? 894 00:34:03,733 --> 00:34:05,200 - It's all intuition. 895 00:34:05,200 --> 00:34:07,333 It's usually all in my brain. 896 00:34:07,333 --> 00:34:09,400 I'm not really good at writing stuff down. 897 00:34:09,400 --> 00:34:11,666 And then I just kind of decipher as I go. 898 00:34:11,666 --> 00:34:12,933 - It's all muscle memory. 899 00:34:12,933 --> 00:34:15,066 - Muscle memory and instinct. - Luke: Yep. 900 00:34:16,333 --> 00:34:18,200 It's the hallmark of a good chef. 901 00:34:18,200 --> 00:34:19,800 Oh, man, I can't wait to taste. 902 00:34:19,800 --> 00:34:21,466 - Gregory: Thank you. 903 00:34:27,066 --> 00:34:29,233 - Lauren: It's time to make a vinaigrette. 904 00:34:30,766 --> 00:34:33,433 - Luke: Lauren? - Luke? 905 00:34:33,433 --> 00:34:35,333 - How's it going over here? - Real good. 906 00:34:35,333 --> 00:34:37,333 - What part of the process are we in now? 907 00:34:37,333 --> 00:34:38,733 - We're in sauceland. 908 00:34:38,733 --> 00:34:40,300 - Sauceland, okay. 909 00:34:40,300 --> 00:34:42,600 - Sauceland, so, I've actually done 910 00:34:42,600 --> 00:34:45,433 most of my vegetable cookery. - Okay. 911 00:34:45,433 --> 00:34:47,000 - I've done my grains. 912 00:34:47,000 --> 00:34:48,666 Holding out for my beans. 913 00:34:48,666 --> 00:34:52,666 And now, I am just making, 914 00:34:52,666 --> 00:34:54,666 like, my base puree 915 00:34:54,666 --> 00:34:56,933 and my vinaigrette. 916 00:34:56,933 --> 00:34:58,100 - Awesome. 917 00:34:58,100 --> 00:35:01,200 - Throw it all together, fist full of flowers. 918 00:35:01,200 --> 00:35:03,733 Nah, just kidding. [Luke laughing] 919 00:35:03,733 --> 00:35:06,666 Done. - Done. 920 00:35:06,666 --> 00:35:08,133 [rumbling] 921 00:35:08,133 --> 00:35:10,400 [mushrooms sizzling] 922 00:35:11,466 --> 00:35:13,733 Chef, what do you see going on here? 923 00:35:13,733 --> 00:35:14,966 There's a lot of activity. 924 00:35:14,966 --> 00:35:16,566 - Man, with like 15 minutes left. 925 00:35:16,566 --> 00:35:18,233 I feel pretty good about where everyone's at. 926 00:35:18,233 --> 00:35:19,733 I'm a little concerned that Tarik has 927 00:35:19,733 --> 00:35:22,000 only been chopping chilis for the last 45 minutes, 928 00:35:22,000 --> 00:35:26,000 so I think our dish's gonna be pretty hot. [laughing] 929 00:35:26,000 --> 00:35:27,700 And, you know, I'm also excited, you know, 930 00:35:27,700 --> 00:35:29,900 I'm excited to see if those beans get cooked 931 00:35:31,566 --> 00:35:33,566 and also, like, to try something vegan 932 00:35:33,566 --> 00:35:36,633 and see like how our actual vegan chef, like, 933 00:35:36,633 --> 00:35:38,500 puts their dishes together and things like that. 934 00:35:38,500 --> 00:35:40,566 Sometimes, like, when we make vegan food in the restaurant, 935 00:35:40,566 --> 00:35:41,766 because like we try to, 936 00:35:41,766 --> 00:35:44,200 we do do a vegan tasting menu at L'Etoile, 937 00:35:44,200 --> 00:35:46,533 and I'm always, like, second guessing myself, you know, 938 00:35:46,533 --> 00:35:48,666 to be like, is a vegan person gonna like this? 939 00:35:48,666 --> 00:35:50,600 Are they gonna like how this is put together 940 00:35:50,600 --> 00:35:51,966 or the textures and things? 941 00:35:51,966 --> 00:35:53,833 So, I'm really excited to see that. 942 00:35:53,833 --> 00:35:55,400 But I think overall, everyone's looking 943 00:35:55,400 --> 00:35:58,700 pretty, pretty much well handled with 15 minutes left. 944 00:36:02,666 --> 00:36:05,100 - Luke: Ten minutes chefs, ten minutes. 945 00:36:06,466 --> 00:36:08,966 - Gregory: I am ready to start plating. 946 00:36:08,966 --> 00:36:10,466 - Luke: Definitely, with 10 minutes left, 947 00:36:10,466 --> 00:36:12,800 you definitely wanna be plating, thinking about your plate. 948 00:36:12,800 --> 00:36:15,166 - I'm pretty much, I've gotta do these mushrooms quick, 949 00:36:15,166 --> 00:36:16,933 and then I'm ready to plate. 950 00:36:16,933 --> 00:36:18,333 Get that nice and hot. 951 00:36:18,333 --> 00:36:20,200 I gotta check my beans. 952 00:36:20,200 --> 00:36:21,433 - Ten minutes left. 953 00:36:21,433 --> 00:36:22,600 How you feeling? 954 00:36:22,600 --> 00:36:23,766 You looking good, Tarik? 955 00:36:23,766 --> 00:36:25,766 - Much better. - It smells delicious over here. 956 00:36:25,766 --> 00:36:27,333 It smells spicy, though. 957 00:36:27,333 --> 00:36:29,500 [upbeat music] 958 00:36:29,500 --> 00:36:31,233 - Lauren: Lion's mane. 959 00:36:31,233 --> 00:36:34,100 So, these are such a cool mushroom. 960 00:36:34,100 --> 00:36:35,600 Again, looking at them. 961 00:36:35,600 --> 00:36:38,900 You would not think that they were a fungus, but they are. 962 00:36:38,900 --> 00:36:40,500 And they actually do grow here 963 00:36:40,500 --> 00:36:42,900 in the state of Wisconsin, as well. 964 00:36:42,900 --> 00:36:44,666 This is brain food. 965 00:36:44,666 --> 00:36:45,900 Look at these little hairs, 966 00:36:45,900 --> 00:36:47,733 see all these little hairs right here. 967 00:36:47,733 --> 00:36:50,100 This is gonna pick up on that oil, 968 00:36:50,100 --> 00:36:53,733 and they will get crispy; crispy and delicious. 969 00:36:55,900 --> 00:36:57,600 - I'm looking at Chef Lauren's beans here. 970 00:36:57,600 --> 00:36:59,066 And I can see that those skins 971 00:36:59,066 --> 00:37:00,700 are starting to firm up a little bit. 972 00:37:00,700 --> 00:37:02,833 One of the ways in which this could be hastened 973 00:37:02,833 --> 00:37:04,833 is if there's like a bouquet of herbs 974 00:37:04,833 --> 00:37:07,400 or anything else to weight those beans down in the water 975 00:37:07,400 --> 00:37:09,266 as they float. 976 00:37:09,266 --> 00:37:14,100 But these are starting to get real close to being done. 977 00:37:15,266 --> 00:37:17,866 And the way that you know that a bean is done 978 00:37:18,866 --> 00:37:21,133 is when you bite into it, and they're creamy. 979 00:37:21,133 --> 00:37:22,533 These have just a couple minutes left 980 00:37:22,533 --> 00:37:24,300 but if I was a betting man, 981 00:37:24,300 --> 00:37:26,300 I would say these are gonna to make it. 982 00:37:26,300 --> 00:37:28,033 - Lauren: Yay. - Luke: Carry on. 983 00:37:29,133 --> 00:37:30,533 - Gonna get a nice little swoosh. 984 00:37:30,533 --> 00:37:33,033 This is our nice creamy bed. 985 00:37:33,033 --> 00:37:34,566 While next, we're gonna be 986 00:37:34,566 --> 00:37:37,033 pouring the vinaigrette into here, 987 00:37:38,033 --> 00:37:39,333 put that all together. 988 00:37:40,333 --> 00:37:43,400 I'm gonna try some, see how it is, adjust the seasoning. 989 00:37:47,166 --> 00:37:48,700 I could actually use a little more. 990 00:37:49,700 --> 00:37:51,366 - Okay, chefs, you have five minutes left. 991 00:37:51,366 --> 00:37:52,533 Five minutes! 992 00:37:52,533 --> 00:37:55,000 If it's not on the plate, let's think about it! 993 00:37:55,000 --> 00:37:56,166 Chef Lauren? 994 00:37:56,166 --> 00:37:58,166 - Yeah, yeah, I heard you. 995 00:37:59,166 --> 00:38:00,466 Coming in with beans. 996 00:38:01,466 --> 00:38:04,200 And I like to get in with my hands. 997 00:38:04,200 --> 00:38:06,600 All right, I'm gonna taste it, though, real quick. 998 00:38:07,966 --> 00:38:09,400 It's tasting pretty good. 999 00:38:09,400 --> 00:38:13,600 Honestly, I'm feeling pretty good about it. 1000 00:38:13,600 --> 00:38:15,133 - Tory: Ten Seconds. 1001 00:38:16,133 --> 00:38:18,066 - Luke: It's actually 30, 30 seconds. 1002 00:38:18,066 --> 00:38:19,700 - Lauren: 30 seconds, you guys are terrible. 1003 00:38:19,700 --> 00:38:21,166 - Luke: 30 seconds, you got this. 1004 00:38:21,166 --> 00:38:22,500 Get it on the plate. 1005 00:38:22,500 --> 00:38:24,300 - Lauren: Oh, my God, he's yelling at me. 1006 00:38:24,300 --> 00:38:26,833 - I wanted the authentic L'Etoile experience. 1007 00:38:26,833 --> 00:38:29,366 - Lauren: Ugh, I don't. [laughing] 1008 00:38:29,366 --> 00:38:31,633 - Tory: Let's go, we got hands coming. 1009 00:38:31,633 --> 00:38:32,866 301 needs their food. 1010 00:38:34,600 --> 00:38:36,400 Eight seconds. 1011 00:38:36,400 --> 00:38:41,266 - Luke: Eight, seven, six, five, 1012 00:38:41,266 --> 00:38:46,033 four, three, two, one. 1013 00:38:46,033 --> 00:38:47,200 - Tory: And that's it! 1014 00:38:47,200 --> 00:38:48,766 - Lauren: Plates! 1015 00:38:48,766 --> 00:38:50,000 - Yay, finish plates. 1016 00:38:50,000 --> 00:38:51,566 - Luke: Good job, good job everybody. 1017 00:38:51,566 --> 00:38:55,366 [Tory and Luke clapping] 1018 00:38:55,366 --> 00:38:58,500 Awesome, awesome! 1019 00:38:59,500 --> 00:39:01,400 - Luke: We're in the L'Etoile dining room, 1020 00:39:01,400 --> 00:39:03,733 and this is amazing. 1021 00:39:03,733 --> 00:39:04,900 - Tory: Thanks, man! 1022 00:39:04,900 --> 00:39:06,333 I'm happy to have you guys here. 1023 00:39:06,333 --> 00:39:07,733 This is like a culmination of everything 1024 00:39:07,733 --> 00:39:08,900 that we do every week. 1025 00:39:08,900 --> 00:39:10,900 So, it's really exciting to actually, like, 1026 00:39:10,900 --> 00:39:12,400 see other people go through it 1027 00:39:12,400 --> 00:39:13,800 and that walkthrough of like, 1028 00:39:13,800 --> 00:39:15,633 we're going to the market, we're gonna buy food. 1029 00:39:15,633 --> 00:39:17,633 We're gonna go back to L'Etoile, we're gonna cook it, 1030 00:39:17,633 --> 00:39:19,033 and some people are gonna eat it. 1031 00:39:19,033 --> 00:39:21,433 And I'm really excited to see what these chefs came up with 1032 00:39:21,433 --> 00:39:23,533 and like, actually, to show the audience like what, 1033 00:39:23,533 --> 00:39:25,066 what that aspect of it's like 1034 00:39:25,066 --> 00:39:27,100 because that's what we go through every week, so. 1035 00:39:27,100 --> 00:39:28,900 - When you are faced with something like this, 1036 00:39:28,900 --> 00:39:31,733 where you're actually analyzing and tasting, 1037 00:39:31,733 --> 00:39:34,900 do you have specific things that you look for right away? 1038 00:39:34,900 --> 00:39:38,700 - My only criteria is that it's seasoned and balanced. 1039 00:39:38,700 --> 00:39:40,133 Like, that's always my thing. 1040 00:39:40,133 --> 00:39:42,066 I love to get those textures being, you know, 1041 00:39:42,066 --> 00:39:45,266 crispy, salty, sweet, sour, spicy. 1042 00:39:45,266 --> 00:39:46,533 Like, those are my faves. 1043 00:39:46,533 --> 00:39:48,100 So, I'm excited to see what everyone-- 1044 00:39:48,100 --> 00:39:49,333 Everyone's style is so different. 1045 00:39:49,333 --> 00:39:50,600 I'm just excited to try everything. 1046 00:39:50,600 --> 00:39:52,666 - Yeah, okay, so I think our first chef 1047 00:39:52,666 --> 00:39:54,300 that's gonna bring their dish out 1048 00:39:54,300 --> 00:39:56,033 is Chef Lauren Montelbano. 1049 00:39:56,033 --> 00:39:57,266 - Lauren: Hi, chefs. 1050 00:39:57,266 --> 00:39:58,733 - Tory: Hi, how are you? 1051 00:39:58,733 --> 00:39:59,966 - I'm doing really good. 1052 00:39:59,966 --> 00:40:02,200 - Luke: It looks so good. - Oh, this is beautiful. 1053 00:40:02,200 --> 00:40:03,433 It looks exactly 1054 00:40:03,433 --> 00:40:05,233 what I thought, like, this dish would look like, 1055 00:40:05,233 --> 00:40:07,933 coming from everything you had in those bags. 1056 00:40:07,933 --> 00:40:09,600 - And also, my bouquet of flowers 1057 00:40:09,600 --> 00:40:10,800 that I drew my inspiration from. 1058 00:40:10,800 --> 00:40:11,966 - Tory: Exactly, exactly. 1059 00:40:11,966 --> 00:40:13,366 - Luke: So, Lauren, talk us through. 1060 00:40:13,366 --> 00:40:14,966 What do we have in front of us? 1061 00:40:14,966 --> 00:40:16,166 - So, on the bottom there, 1062 00:40:16,166 --> 00:40:19,533 we've got like a creamy baba ganoush almost 1063 00:40:19,533 --> 00:40:21,166 with those Thai eggplants, 1064 00:40:21,166 --> 00:40:24,200 homemade tahini, little bit of lemon juice. 1065 00:40:24,200 --> 00:40:25,600 And then, we have all of these 1066 00:40:25,600 --> 00:40:27,233 different vegetables coming together. 1067 00:40:27,233 --> 00:40:28,633 The different brassicas, 1068 00:40:28,633 --> 00:40:30,733 the roasty creaminess of the squash, 1069 00:40:30,733 --> 00:40:32,233 the creaminess of the beans, 1070 00:40:32,233 --> 00:40:34,366 that were done just right, hopefully, 1071 00:40:34,366 --> 00:40:37,366 and just sort of some fun crunch with the radish on top. 1072 00:40:37,366 --> 00:40:38,800 - Luke: Excellent, thank you so much. 1073 00:40:38,800 --> 00:40:40,200 - Tory: Thank you. - Lauren: Enjoy. 1074 00:40:40,200 --> 00:40:42,866 - Tory: Can't wait, yeah. 1075 00:40:42,866 --> 00:40:44,266 - Luke: I mean, it's often said 1076 00:40:44,266 --> 00:40:45,666 that you eat with your eyes first, 1077 00:40:45,666 --> 00:40:47,500 and this is vibrant. 1078 00:40:47,500 --> 00:40:49,066 - Yeah, it's beautiful. 1079 00:40:49,066 --> 00:40:50,233 It smells delicious. 1080 00:40:50,233 --> 00:40:51,500 It looks amazing. 1081 00:40:51,500 --> 00:40:52,766 I like that there's a bunch 1082 00:40:52,766 --> 00:40:54,566 of different textural things happening, even visually. 1083 00:40:54,566 --> 00:40:56,466 So, I'm excited to see what happens. 1084 00:40:56,466 --> 00:40:58,800 - Excellent, well, here we go, first bite. 1085 00:41:00,866 --> 00:41:02,966 - The vegetables are done nicely. 1086 00:41:02,966 --> 00:41:04,366 Like, this is how I like it 1087 00:41:04,366 --> 00:41:06,600 when you have everything that's like cooked individually 1088 00:41:06,600 --> 00:41:10,100 and then brought together with a really nice sauce. 1089 00:41:10,100 --> 00:41:12,100 - Luke: Talk to me about that baba ganoush. 1090 00:41:12,100 --> 00:41:13,700 - I mean, I really like the Thai, 1091 00:41:13,700 --> 00:41:15,233 that she chose to use Thai eggplant. 1092 00:41:15,233 --> 00:41:16,733 I was really worried 1093 00:41:16,733 --> 00:41:19,400 when I first saw 'em 'cause I know how bitter they can be, 1094 00:41:19,400 --> 00:41:21,566 but it's a nice texture. 1095 00:41:24,400 --> 00:41:26,700 To me, I think she nailed that. 1096 00:41:26,700 --> 00:41:28,666 The rest of the dish is also well balanced. 1097 00:41:28,666 --> 00:41:31,233 I like the acid in it, and it's like, well seasoned, 1098 00:41:31,233 --> 00:41:32,400 which I love. - Right. 1099 00:41:34,100 --> 00:41:36,900 Next up, we have Chef Gregory Leon 1100 00:41:36,900 --> 00:41:39,500 from Amilinda in Milwaukee, 1101 00:41:40,933 --> 00:41:44,100 and I gotta say, like, watching Chef put together his dish, 1102 00:41:44,100 --> 00:41:45,466 I was just overwhelmed with, like, 1103 00:41:45,466 --> 00:41:47,266 the amount of Zen, right? - Yeah. 1104 00:41:47,266 --> 00:41:49,833 He's always more chill than you think, like, I, 1105 00:41:49,833 --> 00:41:51,400 I always have noticed that about him 1106 00:41:51,400 --> 00:41:52,600 when he's setting up his dishes. 1107 00:41:52,600 --> 00:41:54,200 I've only ever worked with him at events 1108 00:41:54,200 --> 00:41:56,000 so it's really cool to see him in action. 1109 00:41:56,000 --> 00:41:57,866 But he's just exactly the same. 1110 00:41:57,866 --> 00:41:59,200 Like, "Oh, I don't know, 1111 00:41:59,200 --> 00:42:01,700 I'm just gonna make a thing and I'll put it on toast." 1112 00:42:01,700 --> 00:42:02,966 [Luke laughing] 1113 00:42:02,966 --> 00:42:05,133 I'm excited to see what Chef has put together. 1114 00:42:05,133 --> 00:42:06,533 - Gregory: Hey, gentlemen, how are you? 1115 00:42:06,533 --> 00:42:07,733 - Luke: Great, how are you? 1116 00:42:07,733 --> 00:42:08,966 - Tory: Great, Chef. 1117 00:42:08,966 --> 00:42:10,633 Oh, it looks beautiful. - Luke: That's gorgeous. 1118 00:42:10,633 --> 00:42:12,500 - Thank you. 1119 00:42:12,500 --> 00:42:13,766 So what we have here today 1120 00:42:13,766 --> 00:42:17,166 is a grilled multi-grained sourdough bread. 1121 00:42:17,166 --> 00:42:20,700 Then we kneed in aioli, and I added a mashed potato to that 1122 00:42:20,700 --> 00:42:23,500 to give it a little bit more texture and density. 1123 00:42:23,500 --> 00:42:26,066 A braised radicchio that's been cooked with sherry vinegar, 1124 00:42:26,066 --> 00:42:28,200 olive oil, salt, and some sugar. 1125 00:42:28,200 --> 00:42:30,133 Then we have different radishes. 1126 00:42:30,133 --> 00:42:34,100 We have purple and green Daikon, Black Spanish, watermelon. 1127 00:42:34,100 --> 00:42:35,333 We have some really nice apples 1128 00:42:35,333 --> 00:42:36,800 that we got at the farmers' market, 1129 00:42:36,800 --> 00:42:39,966 and then over it, we've shaved an aged goats' cheese. 1130 00:42:39,966 --> 00:42:41,300 - Excellent, thank you, Chef. 1131 00:42:41,300 --> 00:42:42,966 - Excellent. - Enjoy, thank you. 1132 00:42:43,966 --> 00:42:45,766 - How do you approach a dish like this? 1133 00:42:45,766 --> 00:42:47,566 - I always tell people to pick everything up 1134 00:42:47,566 --> 00:42:49,166 and eat it if I want 'em to. 1135 00:42:49,166 --> 00:42:50,766 But I'm also, like, in L'Etoile's dining room, 1136 00:42:50,766 --> 00:42:53,166 so I always understand, like, if we serve people a chicken wing, 1137 00:42:53,166 --> 00:42:54,433 someone a chicken wing in L'Etoile, 1138 00:42:54,433 --> 00:42:56,100 they cut it with a knife and fork. 1139 00:42:56,100 --> 00:42:57,366 [Luke laughing] 1140 00:42:57,366 --> 00:42:59,366 So I'm gonna knife and fork it, but you know, 1141 00:42:59,366 --> 00:43:00,600 I really love this presentation. 1142 00:43:00,600 --> 00:43:01,766 I love tartines. 1143 00:43:01,766 --> 00:43:03,266 I love things on toast. 1144 00:43:03,266 --> 00:43:05,366 I'm super excited and really dig the fact 1145 00:43:05,366 --> 00:43:07,366 that he put potato in that aioli. 1146 00:43:07,366 --> 00:43:08,766 That's an OG move. 1147 00:43:08,766 --> 00:43:11,366 And I love that I can smell that cheese right off the bat. 1148 00:43:11,366 --> 00:43:13,033 - Right. - I'm like, I'm gonna, 1149 00:43:13,033 --> 00:43:14,500 I'm gonna do a dainty bite first. 1150 00:43:14,500 --> 00:43:15,766 - Oh, good for you. 1151 00:43:15,766 --> 00:43:18,600 - You know, one on the end. 1152 00:43:18,600 --> 00:43:20,100 Oh, man. 1153 00:43:20,100 --> 00:43:22,466 - I'm gonna go straight Neanderthal on this thing 1154 00:43:22,466 --> 00:43:23,633 and get after it. 1155 00:43:23,633 --> 00:43:25,533 It's toast! - It's delicious. 1156 00:43:25,533 --> 00:43:28,466 I love that the ground cherries are just like, 1157 00:43:28,466 --> 00:43:30,166 what they are. 1158 00:43:30,166 --> 00:43:31,966 They add, like, such a uniqueness to that flavor. 1159 00:43:33,766 --> 00:43:35,266 - Talk to me about that apple. 1160 00:43:37,133 --> 00:43:39,666 - Really great use of the acid 1161 00:43:39,666 --> 00:43:42,900 and the natural textures of the vegetables and fruits. 1162 00:43:42,900 --> 00:43:44,400 This rhubarb is just in here. 1163 00:43:45,466 --> 00:43:46,766 - Yeah. 1164 00:43:46,766 --> 00:43:49,933 - And using rhubarb as an acid, oh! 1165 00:43:51,000 --> 00:43:52,633 It's such a good bite. - Yeah. 1166 00:43:52,633 --> 00:43:55,000 - That's a really good bite. [Luke laughing] 1167 00:43:55,000 --> 00:43:56,266 - Oh, that's exciting. 1168 00:43:56,266 --> 00:43:58,666 - But the thing that I like the most about this 1169 00:43:58,666 --> 00:44:00,266 is the use of these vegetables and fruits 1170 00:44:00,266 --> 00:44:02,933 as they're in their natural state, 1171 00:44:02,933 --> 00:44:04,366 'cause they're so flavorful on their own. 1172 00:44:04,366 --> 00:44:06,766 But like, when you eat them together as part of a dish, 1173 00:44:06,766 --> 00:44:08,233 it really balances out the whole thing. 1174 00:44:08,233 --> 00:44:09,633 - And that ground cherry, 1175 00:44:09,633 --> 00:44:10,933 like, that combination 1176 00:44:10,933 --> 00:44:13,700 between the acid and the sweetness of the ground cherry 1177 00:44:13,700 --> 00:44:15,900 and the richness of that aioli 1178 00:44:15,900 --> 00:44:18,300 and the heartiness of that bread, 1179 00:44:18,300 --> 00:44:20,733 combined with that little bit of a funk, you know, 1180 00:44:20,733 --> 00:44:23,100 that you get from that goat cheese. 1181 00:44:23,100 --> 00:44:25,100 - Yeah, really delicious. 1182 00:44:27,366 --> 00:44:29,533 - All right, now it's time for the wild card. 1183 00:44:29,533 --> 00:44:30,700 [Tory laughing] 1184 00:44:30,700 --> 00:44:31,866 Right? 1185 00:44:31,866 --> 00:44:33,866 - I'm excited, and I don't know what to expect. 1186 00:44:33,866 --> 00:44:36,066 - I don't either and that's kind of the best part. 1187 00:44:36,066 --> 00:44:38,466 - When he's like, yeah, my style is Korean and soul food. 1188 00:44:38,466 --> 00:44:39,633 I was like, whoa! 1189 00:44:39,633 --> 00:44:42,100 On paper, that's my language. 1190 00:44:42,100 --> 00:44:43,700 [Luke laughing] 1191 00:44:43,700 --> 00:44:44,866 I was like, same. 1192 00:44:44,866 --> 00:44:46,466 - Luke: Yeah, exactly, that's my jam. 1193 00:44:46,466 --> 00:44:49,733 - How have we not hung out before, but yeah. 1194 00:44:49,733 --> 00:44:52,100 After watching him cut chilis for a very long time, 1195 00:44:52,100 --> 00:44:55,100 I'm a little concerned, but I'm excited at the same time. 1196 00:44:55,100 --> 00:44:56,266 - Yeah. 1197 00:44:56,266 --> 00:44:57,866 - Tory: I got that nervous anticipation. 1198 00:44:57,866 --> 00:44:59,666 - Right, exactly, and I think that that is 1199 00:44:59,666 --> 00:45:01,766 a part of the dining experience sometimes, right? 1200 00:45:01,766 --> 00:45:03,066 You're a little bit uneasy, 1201 00:45:03,066 --> 00:45:05,066 unsure of what's gonna come out next. 1202 00:45:05,066 --> 00:45:07,300 And I think with Tarik's dish here 1203 00:45:07,300 --> 00:45:10,433 because we know that there is sometimes 1204 00:45:10,433 --> 00:45:13,166 an understood difference between a home chef. 1205 00:45:13,166 --> 00:45:15,166 - Right. - And a professional chef. 1206 00:45:15,166 --> 00:45:18,200 And you see these axis of, you know, 1207 00:45:18,200 --> 00:45:19,766 people who have great creative ideas, 1208 00:45:19,766 --> 00:45:22,266 but they don't necessarily execute 'em that well. 1209 00:45:22,266 --> 00:45:24,266 That's kind of like a new chef thing. 1210 00:45:24,266 --> 00:45:26,200 - Exactly. - Luke: So, I'm over the moon. 1211 00:45:26,200 --> 00:45:27,800 - I'm excited he's here. 1212 00:45:27,800 --> 00:45:30,333 I'm really, really impressed with the ingredients he chose. 1213 00:45:30,333 --> 00:45:32,666 So we'll see what he's got. 1214 00:45:32,666 --> 00:45:33,833 - Luke: Oh, man. 1215 00:45:33,833 --> 00:45:35,200 Hey, chef. 1216 00:45:35,200 --> 00:45:37,466 - Call me cook. [Luke and Tory laugh] 1217 00:45:37,466 --> 00:45:39,566 - Chef for the day. - Chef for the day. 1218 00:45:39,566 --> 00:45:41,333 Tarik, what do we have here? 1219 00:45:41,333 --> 00:45:43,200 - Basically, it's a dish-- 1220 00:45:43,200 --> 00:45:44,633 I use shrimp of the woods mushrooms 1221 00:45:44,633 --> 00:45:45,833 I got at the farmers' markets. 1222 00:45:45,833 --> 00:45:47,433 Tory kind of introduced me to this mushroom 1223 00:45:47,433 --> 00:45:49,400 I never had, never cooked with. 1224 00:45:50,400 --> 00:45:52,000 I decided to fry it in a dish. 1225 00:45:52,000 --> 00:45:54,400 And I was thinking like, what kind of, what do I like? 1226 00:45:54,400 --> 00:45:57,433 It's kind of like this kind of sweet and sour sauce 1227 00:45:57,433 --> 00:46:00,300 I wanted to have, but I bought a bunch of chilies, 1228 00:46:00,300 --> 00:46:03,700 Thai peppers, Thai chilies, Scotch bonnets, 1229 00:46:03,700 --> 00:46:04,933 all types of chilies in there. 1230 00:46:04,933 --> 00:46:06,866 And I made a sauce with ground cherries, 1231 00:46:06,866 --> 00:46:09,066 the chilies, little bit of vinegar, and sugar, 1232 00:46:09,066 --> 00:46:11,333 reduced that down and blended it to a sauce, 1233 00:46:11,333 --> 00:46:13,800 and coated the mushrooms with it. 1234 00:46:13,800 --> 00:46:15,500 And then, also added some sauteed, 1235 00:46:15,500 --> 00:46:17,733 more chilies and onions in the mix. 1236 00:46:17,733 --> 00:46:20,166 - Oh good, more chilies. [Luke laughing] 1237 00:46:20,166 --> 00:46:22,500 Excellent, but are there any chilies in it? 1238 00:46:22,500 --> 00:46:24,000 - Exactly. 1239 00:46:24,000 --> 00:46:26,200 - So, I'm excited to see what you got for us 1240 00:46:26,200 --> 00:46:27,533 Chef, Cook Tarik. 1241 00:46:27,533 --> 00:46:29,733 - Appreciate it, thank you. - Luke: Thank you so much. 1242 00:46:29,733 --> 00:46:31,733 All right, moment of truth is on. 1243 00:46:31,733 --> 00:46:33,000 Are you ready to sweat? 1244 00:46:33,000 --> 00:46:34,300 - Tory: Smells delicious. 1245 00:46:34,300 --> 00:46:35,933 It looks beautiful. - Right? 1246 00:46:35,933 --> 00:46:37,333 - I'm excited that he fried mushrooms. 1247 00:46:37,333 --> 00:46:38,500 I really love them. 1248 00:46:38,500 --> 00:46:40,500 - Luke: Yeah. - That way. 1249 00:46:41,500 --> 00:46:44,200 Okay, moment of truth. - Luke: Yep. 1250 00:46:45,200 --> 00:46:46,400 - Tory: It's delicious. 1251 00:46:46,400 --> 00:46:48,200 Not as hot as I thought it would be. 1252 00:46:48,200 --> 00:46:49,366 - Luke: No way. 1253 00:46:49,366 --> 00:46:50,766 - I was being a big baby. 1254 00:46:50,766 --> 00:46:53,100 - I mean, it almost has elements of, like, 1255 00:46:53,100 --> 00:46:55,666 the General Tso Chicken, you know, how it's-- 1256 00:46:55,666 --> 00:46:57,300 - Tory: That sweet taste, salty, spicy. 1257 00:46:57,300 --> 00:46:58,800 - Yeah. 1258 00:46:58,800 --> 00:47:01,000 - You know, what I love, like, in the bowl context, 1259 00:47:01,000 --> 00:47:03,900 you can smell the chili, but then when you taste it, 1260 00:47:03,900 --> 00:47:05,666 you get like the idea of it, 1261 00:47:05,666 --> 00:47:08,533 But not the like, you're having chilis. 1262 00:47:08,533 --> 00:47:09,700 Really delicious. 1263 00:47:09,700 --> 00:47:11,533 I love the Thai basil. - Mm-hmm. 1264 00:47:11,533 --> 00:47:14,466 - I mean, I think the exciting part about this dish for me 1265 00:47:14,466 --> 00:47:18,566 is taking a risk, a humongous risk. 1266 00:47:18,566 --> 00:47:19,933 [Tory laughing] 1267 00:47:19,933 --> 00:47:21,400 This is a product-- 1268 00:47:21,400 --> 00:47:23,133 The mushrooms are something he'd never used before. 1269 00:47:23,133 --> 00:47:24,933 You know, you kind of talked him through that 1270 00:47:24,933 --> 00:47:26,333 a little bit at the market, 1271 00:47:26,333 --> 00:47:28,566 preparing him in a technique that he had never done before. 1272 00:47:28,566 --> 00:47:29,800 - Exactly. 1273 00:47:29,800 --> 00:47:31,700 - And putting it together on television, 1274 00:47:31,700 --> 00:47:34,000 which is a whole 'nother level of stress 1275 00:47:35,000 --> 00:47:37,000 to make something that is-- - Tory: In our kitchen. 1276 00:47:37,000 --> 00:47:38,933 - Yeah, it's super captivating. 1277 00:47:38,933 --> 00:47:40,533 - Yeah, I mean, I really dig it. 1278 00:47:40,533 --> 00:47:43,633 I think this is a very successful dish, 1279 00:47:43,633 --> 00:47:46,566 especially for someone that is like, you know, 1280 00:47:46,566 --> 00:47:47,966 "Oh, I'm just gonna make a version," 1281 00:47:47,966 --> 00:47:49,366 and that's very chefy to be like, 1282 00:47:49,366 --> 00:47:51,266 "Oh, I was thinking sweet and sour, you know. 1283 00:47:51,266 --> 00:47:53,166 "I'm gonna turn something into something that it isn't, 1284 00:47:53,166 --> 00:47:54,833 but give people the idea of that thing." 1285 00:47:54,833 --> 00:47:56,466 - Luke: Yeah. - I think that's great. 1286 00:47:56,466 --> 00:47:58,433 It shows that he's very thoughtful with this cooking 1287 00:47:58,433 --> 00:48:01,400 and, you know, I give him a lot of props for, 1288 00:48:01,400 --> 00:48:03,100 for even being here, to be honest. 1289 00:48:04,700 --> 00:48:06,600 It's hard not to just crush this thing, 1290 00:48:06,600 --> 00:48:09,400 but I just got a huge bite of the Thai basil, and it's just-- 1291 00:48:09,400 --> 00:48:10,900 - Luke: Right? - Amazing. 1292 00:48:10,900 --> 00:48:12,900 - It's a totally different dish with that Thai basil. 1293 00:48:12,900 --> 00:48:14,300 - Eating chili, are you eating chili? 1294 00:48:14,300 --> 00:48:16,500 - Yeah, I was. - What, am I not eating chili? 1295 00:48:16,500 --> 00:48:18,466 [laughing] - Luke: Exactly. 1296 00:48:18,466 --> 00:48:19,866 - If Luke's eating chili, I gotta. 1297 00:48:19,866 --> 00:48:21,066 - Luke: I got emotionally prepared 1298 00:48:21,066 --> 00:48:22,466 to, like, eat a load of this. 1299 00:48:22,466 --> 00:48:23,633 - It was a mistake. 1300 00:48:23,633 --> 00:48:24,800 I made a mistake. 1301 00:48:24,800 --> 00:48:27,566 I admit that a little bit of machismo 1302 00:48:27,566 --> 00:48:30,066 got ahold of me. [Luke laughs] 1303 00:48:30,066 --> 00:48:32,133 And, shouldn't have done that. [Luke laughs] 1304 00:48:32,133 --> 00:48:34,000 But thank you for pushing me to my limit. 1305 00:48:34,000 --> 00:48:35,233 - Luke: Yeah, there it is. 1306 00:48:35,233 --> 00:48:36,733 - It is actually really delicious, though. 1307 00:48:36,733 --> 00:48:39,400 Like when you go back in for the bite with that extra hot. 1308 00:48:40,666 --> 00:48:42,066 Oh, another one, oh man. 1309 00:48:42,066 --> 00:48:43,933 - It carries it. - You gotta go one-to-one. 1310 00:48:43,933 --> 00:48:45,100 - It balances it. 1311 00:48:45,100 --> 00:48:48,100 I mean, you get that, like, deep, deep heat. 1312 00:48:49,300 --> 00:48:52,166 But I feel like, in the context 1313 00:48:52,166 --> 00:48:54,200 of what I expected when I entered the dish, 1314 00:48:54,200 --> 00:48:56,433 and then, you know, being able to experience 1315 00:48:56,433 --> 00:48:58,466 a little bit of that pain, 1316 00:48:58,466 --> 00:49:00,433 it carries through so well. 1317 00:49:00,433 --> 00:49:02,366 It's delicious. 1318 00:49:02,366 --> 00:49:03,766 - Tory: It's super good. 1319 00:49:05,500 --> 00:49:07,433 - We have our work cut out for us. 1320 00:49:07,433 --> 00:49:08,833 - Yeah, it's gonna be intense. 1321 00:49:08,833 --> 00:49:10,100 I don't know. 1322 00:49:10,100 --> 00:49:11,500 They're all so different. 1323 00:49:11,500 --> 00:49:13,033 They're all very well done. 1324 00:49:13,033 --> 00:49:15,866 I think that they were all really delicious. 1325 00:49:15,866 --> 00:49:20,400 I think to me, I kind of have one in front of the others 1326 00:49:20,400 --> 00:49:22,433 only because of the utilization 1327 00:49:22,433 --> 00:49:25,133 of all of the market ingredients and seasonality 1328 00:49:25,133 --> 00:49:27,000 and as well as well-balanced flavors 1329 00:49:27,000 --> 00:49:28,766 and a well-thought-out dish. 1330 00:49:28,766 --> 00:49:31,166 So, I think to me, like, that, 1331 00:49:31,166 --> 00:49:34,966 that going into it is usually my criteria of, like, 1332 00:49:34,966 --> 00:49:36,500 do I know what I'm eating? 1333 00:49:36,500 --> 00:49:38,200 And does it taste like what it is, 1334 00:49:38,200 --> 00:49:40,500 but does it also transport me to something else? 1335 00:49:40,500 --> 00:49:45,133 - Sure, I think if we are on the same wavelength here, 1336 00:49:45,133 --> 00:49:46,733 we probably have the same dish in mind. 1337 00:49:46,733 --> 00:49:47,900 [Tory laughing] 1338 00:49:47,900 --> 00:49:49,166 - Yeah, I think so. 1339 00:49:49,166 --> 00:49:51,566 - And I think the thing that was so apparent for me 1340 00:49:51,566 --> 00:49:53,566 in that dish is number one: it was executed amazingly. 1341 00:49:53,566 --> 00:49:54,900 Like, there just-- 1342 00:49:54,900 --> 00:49:58,433 There wasn't really any shame in that game whatsoever. 1343 00:49:58,433 --> 00:49:59,666 - Right. 1344 00:49:59,666 --> 00:50:01,066 - But then, as the dish progressed, 1345 00:50:01,066 --> 00:50:03,300 I kept finding new textures and flavors 1346 00:50:03,300 --> 00:50:06,766 that you didn't necessarily eat in combination 1347 00:50:06,766 --> 00:50:08,166 with the first couple bites. - Right. 1348 00:50:08,166 --> 00:50:09,800 - And then, it just kept sending you 1349 00:50:09,800 --> 00:50:11,033 to that place over and over. 1350 00:50:11,033 --> 00:50:12,933 - Kept going, and I really, you know, 1351 00:50:12,933 --> 00:50:14,866 I'm really impressed with all of them. 1352 00:50:14,866 --> 00:50:16,466 And I, it was such a, 1353 00:50:16,466 --> 00:50:19,633 a treat to be able to see that, like, their own styles 1354 00:50:19,633 --> 00:50:22,500 come to the plate and be brought out 1355 00:50:22,500 --> 00:50:24,400 and to see the finished dishes. 1356 00:50:24,400 --> 00:50:28,033 It's like you get to know everyone, like, as people, 1357 00:50:28,033 --> 00:50:29,966 and then when you see how they cook, 1358 00:50:29,966 --> 00:50:32,533 it just kind of changes, like, how you know them. 1359 00:50:32,533 --> 00:50:34,733 It's like, you know them in a different way now. 1360 00:50:34,733 --> 00:50:35,933 - Completely, all right. 1361 00:50:35,933 --> 00:50:37,733 So I'm gonna go back and get the chefs 1362 00:50:37,733 --> 00:50:39,266 out of the kitchen right now, 1363 00:50:39,266 --> 00:50:42,766 and then we'll bring 'em out, and we'll reveal the winner. 1364 00:50:42,766 --> 00:50:44,433 How's that sound? - Tory: Sounds great. 1365 00:50:44,433 --> 00:50:45,800 - All right. 1366 00:50:46,800 --> 00:50:50,500 Chefs, all that food was popping. 1367 00:50:50,500 --> 00:50:53,133 There was not one sleeper of a dish 1368 00:50:53,133 --> 00:50:55,633 that was like, "Eh, that's an easy discard." 1369 00:50:55,633 --> 00:50:57,666 So, honestly, thank you so much 1370 00:50:57,666 --> 00:50:59,633 for what you brought to the table. 1371 00:50:59,633 --> 00:51:00,933 It's fantastic. 1372 00:51:00,933 --> 00:51:03,433 And it paints a wonderful portrait 1373 00:51:03,433 --> 00:51:05,766 for the entire state of Wisconsin. 1374 00:51:05,766 --> 00:51:07,400 How was this experience for you, Tarik? 1375 00:51:07,400 --> 00:51:09,266 - It's fun at the end of it. 1376 00:51:09,266 --> 00:51:12,166 Like, I do get a high off of stress and anxiety 1377 00:51:12,166 --> 00:51:13,866 at the end of a project. 1378 00:51:13,866 --> 00:51:15,433 So, it's a lot of stress, 1379 00:51:15,433 --> 00:51:18,200 but now I feel good that it didn't burn 1380 00:51:18,200 --> 00:51:21,666 or taste like something you probably throw away right away. 1381 00:51:21,666 --> 00:51:23,800 So, I'm happy. 1382 00:51:23,800 --> 00:51:25,533 That was my goal. 1383 00:51:25,533 --> 00:51:27,200 And not to make a fool of myself, 1384 00:51:27,200 --> 00:51:29,466 and keep this as white as I could. 1385 00:51:29,466 --> 00:51:30,633 - Yeah, that looks good. 1386 00:51:30,633 --> 00:51:32,233 It looks like you know what you're doing. 1387 00:51:32,233 --> 00:51:33,400 - At home, it's different. 1388 00:51:33,400 --> 00:51:34,866 I'm just like, whatever, it's everywhere so... 1389 00:51:34,866 --> 00:51:36,033 [Luke laughs] 1390 00:51:36,033 --> 00:51:37,466 - Awesome, well, thank you so much. 1391 00:51:37,466 --> 00:51:38,666 Greg, how is this for you? 1392 00:51:38,666 --> 00:51:39,966 - It's fun. - Yeah? 1393 00:51:39,966 --> 00:51:41,433 - It's really enjoyable. 1394 00:51:41,433 --> 00:51:43,266 It's always nice to come see somebody else's kitchen. 1395 00:51:43,266 --> 00:51:45,500 Chef Tory was very gracious and helpful. 1396 00:51:45,500 --> 00:51:47,766 And I think I've come up for a new dish 1397 00:51:47,766 --> 00:51:49,633 for our menu this week, so... - Awesome. 1398 00:51:49,633 --> 00:51:50,866 - Gregory: It's a win-win situation. 1399 00:51:50,866 --> 00:51:52,266 - Yeah, that sounds like a win-win-win 1400 00:51:52,266 --> 00:51:54,066 because I know from my perspective, 1401 00:51:54,066 --> 00:51:56,000 we got to enjoy that dish too. 1402 00:51:56,000 --> 00:51:57,900 And it was, it was playful, it was inventive. 1403 00:51:57,900 --> 00:51:59,066 It was really, really delicious. 1404 00:51:59,066 --> 00:52:00,466 - I'm glad you enjoyed it. 1405 00:52:00,466 --> 00:52:01,666 - Thank you. 1406 00:52:01,666 --> 00:52:03,466 Chef Lauren, how was this experience for you? 1407 00:52:03,466 --> 00:52:05,166 - I work a lot by myself, 1408 00:52:05,166 --> 00:52:07,633 and so it's really nice to have this fun, 1409 00:52:07,633 --> 00:52:10,500 collaborative energy in the space 1410 00:52:10,500 --> 00:52:14,333 and get to feed off of one another, have some like, banter, 1411 00:52:14,333 --> 00:52:15,633 have some, like, a little chaos 1412 00:52:15,633 --> 00:52:16,900 behind a restaurant line again 1413 00:52:16,900 --> 00:52:19,100 'cause I don't get that anymore. 1414 00:52:19,100 --> 00:52:21,233 And so, I really enjoyed myself. 1415 00:52:21,233 --> 00:52:24,000 It was good time, good times. 1416 00:52:24,000 --> 00:52:25,633 - Good times, good times. - Good times! 1417 00:52:25,633 --> 00:52:27,766 - I like the good time. [Lauren laughing] 1418 00:52:27,766 --> 00:52:29,133 Oh, with that being said, 1419 00:52:29,133 --> 00:52:30,933 let's go back out into the dining room, 1420 00:52:30,933 --> 00:52:34,466 and we'll reveal the winner of the cook-off, all right? 1421 00:52:34,466 --> 00:52:35,733 Sounds like fun? 1422 00:52:35,733 --> 00:52:37,300 All right, come on, here we go. 1423 00:52:37,300 --> 00:52:39,966 [upbeat music] 1424 00:52:42,566 --> 00:52:44,166 Chefs, the moment of truth is upon us, 1425 00:52:44,166 --> 00:52:48,333 and I cannot stress enough, thank you so much. 1426 00:52:48,333 --> 00:52:52,366 There was not one dish that stood out 1427 00:52:52,366 --> 00:52:54,766 as being an easy castaway. 1428 00:52:54,766 --> 00:52:57,366 This decision was really, really difficult, 1429 00:52:57,366 --> 00:53:00,033 and we had to deliberate about it for some time. 1430 00:53:00,033 --> 00:53:02,066 - You guys all did such a great job. 1431 00:53:02,066 --> 00:53:04,500 I know for you guys, especially coming from Milwaukee, 1432 00:53:04,500 --> 00:53:07,333 not being at the Dane County Farmers' Market all the time, 1433 00:53:07,333 --> 00:53:09,900 you know, to represent all of the farmers out there. 1434 00:53:09,900 --> 00:53:12,666 Obviously, Lauren, like, you know what you like to cook with, 1435 00:53:12,666 --> 00:53:15,200 and you were able to get so many vegetables and fruits 1436 00:53:15,200 --> 00:53:18,533 and, of course, the flowers for your station, 1437 00:53:18,533 --> 00:53:19,866 but for the guys, you know, 1438 00:53:19,866 --> 00:53:21,633 like, you really, 1439 00:53:21,633 --> 00:53:23,266 not only showcase what was at 1440 00:53:23,266 --> 00:53:24,666 the Dane County Farmers' Market 1441 00:53:24,666 --> 00:53:26,033 but what season it is, 1442 00:53:26,033 --> 00:53:28,233 what the taste of this place is right now 1443 00:53:28,233 --> 00:53:30,633 and what's really, really growing in Wisconsin. 1444 00:53:30,633 --> 00:53:32,566 So, really, really great job. 1445 00:53:32,566 --> 00:53:34,766 But it can only be one favorite. 1446 00:53:35,766 --> 00:53:38,833 Our favorite dish today came from Chef Greg. 1447 00:53:38,833 --> 00:53:41,366 - Oh, awesome, thanks. [clapping] 1448 00:53:41,366 --> 00:53:42,600 [Luke laughing] 1449 00:53:42,600 --> 00:53:45,033 - I felt like it was really well balanced, 1450 00:53:45,033 --> 00:53:48,366 and I really liked that you used 1451 00:53:48,366 --> 00:53:50,766 a bunch of different raw vegetables and fruits in there 1452 00:53:50,766 --> 00:53:53,800 and were able to, like, showcase them for the natural flavors. 1453 00:53:53,800 --> 00:53:55,766 It was just a really tasty dish. 1454 00:53:55,766 --> 00:53:58,400 - Chefs, again, thank you so much 1455 00:53:58,400 --> 00:54:00,766 for everything you brought to the table today. 1456 00:54:00,766 --> 00:54:03,933 I think Wisconsin's a better place for all of your efforts. 1457 00:54:03,933 --> 00:54:06,133 If I haven't said it before, I'm gonna say it now, 1458 00:54:06,133 --> 00:54:08,333 forever forward because you are the ones 1459 00:54:08,333 --> 00:54:11,333 pushing the flavors and farmers 1460 00:54:11,333 --> 00:54:14,400 and food producers of this place forward. 1461 00:54:14,400 --> 00:54:15,600 - Tory: Everything was so good. 1462 00:54:15,600 --> 00:54:17,033 - Yay! [applause] 1463 00:54:17,033 --> 00:54:18,833 - Flowers! 1464 00:54:18,833 --> 00:54:20,000 - Good job. 1465 00:54:21,833 --> 00:54:23,833 [laughing] - Luke: Talk to Arthur. 1466 00:54:23,833 --> 00:54:25,000 Thank you so much, Tarik. 1467 00:54:26,000 --> 00:54:28,333 - Man: Tory, you come in there, a little bit closer, 1468 00:54:28,333 --> 00:54:29,500 there, you guys. - Yeah. 1469 00:54:29,500 --> 00:54:31,333 - Man: Nice. - Is this too close? 1470 00:54:31,333 --> 00:54:33,500 How about this? - Tory: Do you like this? 1471 00:54:33,500 --> 00:54:34,666 - Does this look good? 1472 00:54:34,666 --> 00:54:36,233 YEAH, oh, gosh! 1473 00:54:36,233 --> 00:54:37,733 Heart to heart, you like that? 1474 00:54:37,733 --> 00:54:39,400 [Luke laughing] 1475 00:54:39,400 --> 00:54:40,833 Hi. 1476 00:54:40,833 --> 00:54:43,500 - I've always wanted this, this date to happen. 1477 00:54:45,133 --> 00:54:46,933 All right, let's not make it weird. 1478 00:54:46,933 --> 00:54:48,600 - No, let's make it weird. 1479 00:54:48,600 --> 00:54:49,866 I live in that space. 1480 00:54:53,033 --> 00:54:54,200 So we're in the... 1481 00:54:54,200 --> 00:54:56,800 [gibberish] 1482 00:54:58,166 --> 00:54:59,833 - Announcer: Wisconsin Foodie would like to thank 1483 00:54:59,833 --> 00:55:01,233 the following underwriters: 1484 00:55:01,800 --> 00:55:04,300 - The dairy farmers of Wisconsin 1485 00:55:04,300 --> 00:55:06,966 are proud to underwrite Wisconsin Foodie 1486 00:55:06,966 --> 00:55:09,100 and remind you that in Wisconsin, 1487 00:55:09,100 --> 00:55:11,900 we dream in cheese. [crowd cheering] 1488 00:55:11,900 --> 00:55:13,600 Just look for our badge. 1489 00:55:13,600 --> 00:55:16,033 It's on everything we make. 1490 00:55:16,033 --> 00:55:18,033 - At Organic Valley, our cows make milk 1491 00:55:18,033 --> 00:55:19,900 [cheery whistling] with just a few simple ingredients. 1492 00:55:19,900 --> 00:55:22,466 Sun, soil, rain, and grass. 1493 00:55:22,466 --> 00:55:23,700 [bubble popping] And grass, and grass. 1494 00:55:23,700 --> 00:55:24,900 - Cow: Yee-haw! [angelic choir music] 1495 00:55:24,900 --> 00:55:26,366 - Organic Valley Grassmilk, 1496 00:55:26,366 --> 00:55:29,000 organic milk from 100% grass-fed cows. 1497 00:55:31,033 --> 00:55:32,200 [banjo music] 1498 00:55:32,200 --> 00:55:34,133 - Employee-owned New Glarus Brewing Company 1499 00:55:34,133 --> 00:55:36,600 has been brewing and bottling beer for their friends 1500 00:55:36,600 --> 00:55:39,366 only in Wisconsin since 1993. 1501 00:55:39,366 --> 00:55:41,333 Just a short drive from Madison, 1502 00:55:41,333 --> 00:55:43,233 come visit Swissconsin, 1503 00:55:43,233 --> 00:55:45,000 and see where your beer's made. 1504 00:55:46,033 --> 00:55:48,066 [upbeat music] - Wisconsin's great outdoors 1505 00:55:48,066 --> 00:55:49,900 has something for everyone. 1506 00:55:49,900 --> 00:55:53,000 Come for the adventure, stay for the memories. 1507 00:55:53,000 --> 00:55:54,833 Go wild in Wisconsin. 1508 00:55:54,833 --> 00:55:59,866 To build your adventure, visit dnr.wi.gov. 1509 00:56:00,833 --> 00:56:03,433 - With additional support coming from The Conscious Carnivore. 1510 00:56:03,433 --> 00:56:04,666 From local animal sourcing 1511 00:56:04,666 --> 00:56:07,000 to on-site high-quality butchering and packaging. 1512 00:56:07,000 --> 00:56:08,400 The Conscious Carnivore 1513 00:56:08,400 --> 00:56:11,000 can ensure organically raised, grass-fed and healthy meats 1514 00:56:11,000 --> 00:56:13,000 through its small group of local farmers. 1515 00:56:13,000 --> 00:56:14,200 The Conscious Carnivore, 1516 00:56:14,200 --> 00:56:16,266 know your farmer, love your butcher. 1517 00:56:16,266 --> 00:56:18,200 - Feeding America Eastern Wisconsin 1518 00:56:18,200 --> 00:56:19,800 is the largest local hunger relief organization 1519 00:56:19,800 --> 00:56:21,100 in the state. 1520 00:56:21,100 --> 00:56:23,233 With your help, we ensure your neighbors in need 1521 00:56:23,233 --> 00:56:25,666 don't have to worry where their next meal may come from. 1522 00:56:27,266 --> 00:56:30,666 Learn more at FeedingAmericaWI.org. 1523 00:56:31,866 --> 00:56:33,633 Additional support 1524 00:56:33,633 --> 00:56:35,633 from the following underwriters: 1525 00:56:41,233 --> 00:56:42,666 also with the support 1526 00:56:42,666 --> 00:56:44,500 of Friends of PBS Wisconsin.