All language subtitles for Chef.Swap.at.the.Beach.S01E03.1080p.WEB.h264-REALiTYTV

[narrator] This is Myrtle
Beach, South Carolina.

Sixty miles of beautiful
sunny beaches, attractions

and more than
2,000 restaurants.

With amazing culinary options,

the beach has become
a true foodie destination.

Our host, chef Amanda Freitag
loves southern hospitality,

great food
and healthy competition.

So she's here to set up
a Chef Swap challenge.

I'm Amanda Freitag and this
is Chef Swap at the Beach.

[narrator] Today, Amanda
will take two local chefs

out of their comfort zones

out of their comfort zones

and swap them into
each other's kitchens.

What?

[Amanda] On each episode,
our chefs will have
no idea where they're going

or what food they'll cook.

Maybe an appetizer,
entree or dessert.

[narrator] They'll grab only
one ingredient
to bring with them

and they'll have just
60 minutes to make Chef Amanda

and local culinary experts
Dylan and Johanna

a dish that might earn them

their very own
Chef Swap knife

and major bragging rights.

[Amanda] It's time
for Chef Swap.

Today on Chef Swap
at the Beach,

Today on Chef Swap
at the Beach,

we will be swapping
Myrtle Beach veteran, Darren

with Myrtle Beach
newcomer, Chad.

I think it just hearkens back

to when,
the beginning of time.

Cooking over fire.

Smoked meat, it's delicious,
it's fun to do.

I would rather spend
a long time doing some food

and hanging out and drinking
and talking about it

and where you came from
and how your dad did it

than any other thing
in my life.

I, uh, attended college
to play soccer

and to explore business.

and to explore business.

Love soccer, didn't like
the business aspect.

At the time my brother
was a chef

and he said, "cook."

Scott, my brother,
he was an excellent chef.

He subsequently
died in a car crash
about 8 years ago.

I think about him a lot.

Just to watch him on the line
was really poetry in motion.

He was doing things
in the kitchen

that I had never seen
or heard of

and that were simply
delicious, though provoking.

It made me wanna pursue
further what I was doing.

Which leads me
to cooking down at Bonfire.

Which leads me
to cooking down at Bonfire.

Same principle, try to keep
it fun and interesting

and we do it the right way.

I'm a big family man.

Family has always, uh,
been a huge part of my life.

My grandmother
had seven children.

There's a lot of us.

And, as you can imagine,

all of us in one big yard

how many grills
we have to have

and how much food
we have to cook,

really, to be able
to feed everyone.

Anytime we ever
needed anything, anybody,

it was just a phone call away

and I think that's what
brought me to, uh, being
such a huge family guy.

and I think that's what
brought me to, uh, being
such a huge family guy.

Growing up in upstate
New York,

grew up in a restaurant
called the Old Erie

which was a German,
American restaurant.

I started there when
I was 13 as a dishwasher.

My parents were regulars there

and they talked to the chef.

They had told him that
I was interested in cooking.

And, so one day, pulled
me from the dish pit

on to the line and handed me
a towel and a pair of tongs

which is now my right hand.

To this day,

and from that point on,

I never got off the line.

I love it.

[Amanda] I can't wait
to see these two chefs
in each other's kitchens.

[Amanda] I can't wait
to see these two chefs
in each other's kitchens.

Hey, Chef, what are you
doing up there?

Good to see ya,
how are you?

-Checking on the beer?
-Yes, ma'am.

[Amanda] Hey, Chef.

-Hey, there.
-How's it going?

Good, really good.

-I love your food here.
-Thank you so much.

I love your food

-and of course
I love your beer.
-Of course.

But that's not why
I'm here today.

And what are we here for?

It's time for a Chef Swap.

All right.

In this envelope, it tells you
where you're going,

the chef you're gonna
swap with

-and what you're gonna cook.
-This is exciting.

But wait a second
before you take that envelope.

You have to pick
an ingredient that you love

You have to pick
an ingredient that you love

to bring with you that
could go into any dish.

This could be appetizer,
entree, even dessert.

Well, I think it's gonna
have to be our pork belly.

Pork belly?

Um...

Smoked tomato.

-Smoked tomato?
-Yes.

That's unique.

Open it up, let's see.

Bonfire, Darren Smith,
making burgers.

Tidal Creek Brewhouse,
Chad Wiers, a burger.

-Thank goodness.
-Yes. [laughing]

Okay.

I love burgers.

I love burgers.

I wanna see what you
can do in his kitchen.

-Okay.
-And one more thing.

This Chef Swap starts
right now.

-Okay.
-Right now!

[both giggling]

[Amanda] Our chefs
bring one ingredient

and have 60 minutes
to swap restaurants

and create a dish that
will be a star on that menu.

Judged on taste,
integration and creativity.

[Colleen] Oh, hey Chad,
how are you doing?

How are you?

-Colleen, nice to meet you.
-Nice to meet you.

-Cody.
-I'm Darren.

Nice to meet you.

This is where you've got
all of your dry storage.

Give you a quick look
in the walk in.

Seafood. All of our
scallops, fish.

Seafood. All of our
scallops, fish.

So we got our burgers,
our steaks

Right on the line
already, sweet.

This is our fresh
taco station

where we do all our toppings.

Our, uh, auto chef.

[Darren] Oh, nice.

[Cody] Cooks everything
in, like, two minutes.

-All right, let's do this,
I'm ready.
-Okay.

-Let's do it.
-I appreciate you.

Absolutely.

All right, this
is our smoke room.

It's the heart
of Bonfire right here.

[Chad] This is a huge smoker.

With only an hour,

don't really have time
to use it today

but, however,
I would love to,

it's a beautiful piece.

[Amanda] Hey, Chef.

[Amanda] Hey, Chef.

-Hey, there.
-How you doing?

Uh, kind of up, a little bit.

Uh, when I got here.

But now that
I've looked through

and looked at all
the ingredients

I feel pretty confident.

Okay, so do you have
an idea of what
you wanna make?

If it all goes as well,

I plan on doing
a surf and turf smash burger.

Surf and turf smash burger.

Okay, that could be the first
one ever in the world.

I hope so.

I haven't googled it yet
but I hope so.

Don't google it,
I think you're the first.

So you've brought
some of your fire
and your smoke here?

We smoke a lot
of things at Bonfire

so I thought bringing
some double smoked tomatoes
would be cook.

so I thought bringing
some double smoked tomatoes
would be cook.

-Delicious.
-So we're gonna
intertwine that ingredient,

kind of all through the dish.

I love that.

-Hey, Chef.
-How are ya?

-Good, how are you?
-Good.

Did you see that smoker?

I did, it's huge.

Smells great back there.

Smells incredible in here.

Wanna throw something
in there?

I would love to, however,
with an hour...

Yeah, you'd need
14 more hours.

-Oh, yeah.
-Yeah.

-So you brought pork belly?
-Yes, ma'am.

I just like our signature
rub that we do.

That I... It's an older
recipe from the family.

You're not gonna tell me
what's in there?

A little bit, one thing?

-Brown sugar.
-Brown sugar.

-That's the base.
-All right, brown
sugar's great.

-So, you're making a burger?
-Mmm-hmm.

You're feeling creative?

You're feeling creative?

I am, we're ready to go.

[giggling] Okay.

-Time starts now, for real.
-All right.

[Amanda] Our chefs
can use anything they want

from each other's shelves
if they can find it.

Red wine vinegar.

I'm gonna do a nice
butter milk soaked, uh,
fried green tomato.

That's gonna hopefully
accompany

this, uh, these pickled
red onions really well.

Oh, they look great.

Nice, nice tomatoes.

Just a little salt and pepper,

Just a little salt and pepper,

buttermilk and then
let them soak.

Got a good idea in my head

and we're gonna
rock and roll.

Having no clue of what
I was gonna do
when I walked in

and seeing all these
beautiful seafood,

I thought a seafood burger

would be, uh,
the route to go.

So we're gonna do almost
like a traditional mousse

but leave it a little
bit chunkier.

Some beautiful shrimp.

Some great looking scallops.

We're gonna puree that
with, uh, some spice,

some lemon zest.

Couple of eggs
and a little bit
of panko to bind.

Couple of eggs
and a little bit
of panko to bind.

[Amanda] Chef Chad
and Chef Darren

are working on burgers that
are anything but simple.

I'm gonna use the house
patties here at Bonfire

and incorporate some
of our own ingredients.

Our pork belly,
some seasoning.

I don't know where a knife...

Somewhere.

I'm gonna grab
my secret in ingredient.

These saw about 10 hours
of hot smoke.

Then I put 'em on
some cold smoke.

And you can actually add
more intense smoke that way.

So I thought that
would be cool.

Well, that went fast.
Ten minutes are gone.

Good.

Good.

That's a big whisk,
little bowl.

It sure is.

[Amanda laughing]

-Your pork belly,
can I taste a little nugget?
-[Chad] Of course.

-Do you smoke it over there?
-We do, we do.

Oh, so you do use
a little smoke.

-We do.
-How about that.

Oh, wow.

How are you gonna
put that inside the burger?

-On top?
-I'm gonna incorporate
it in the burger

-and it's gonna go
on top as well.
-Nice.

-Yep.
-I love it.

Hey, Chef, how's it going?

You put these beautiful
tomatoes in that mousse?

[Darren] Yes, I did.

So we've got egg,
we've got some salt,
pepper, lemon zest.

This whole dish is wild.

I love your creativity
but ten minutes have passed.

I love your creativity
but ten minutes have passed.

Yes.

[Amanda] We gotta light
a little fire under you.

Yes, I'm starting to work
quicker now.

-Okay.
-[Darren] Thank you.

The pork belly,
like I was saying,

the rub is, uh, is an old
family recipe.

So I think that's gonna
be really stand out
for these patties

and the blend on the house
patty is really nice.

See how she rolls.

So what's really cool
about Tidal Creek

is that we make
all of our beer in house.

Everything on the menu we try
to incorporate our beer.

So my favorite dishes
here are the crab cakes

as well as the shrimp
and grit.

Another thing
is the beer mussels

Another thing
is the beer mussels

which we do with
our Tidal Creek beer,
Breezy Blonde.

How much time we got left?

[Amanda]
You got 45 left.

45 minutes, heard.

How my mom taught me,
really, growing up,

always take a little bit,
put it on the griddle, try it.

That way you can
re-season right then.

Am I a chef? I don't know.

Am I the best barbecue?
I don't know.

But I think we do a pretty
good job down at Bonfire.

All just delicious,
simple, good,

hormone free product
that we treat with care

and smoke delicately
over a hard wood.

Serve it on plates
with sides

Serve it on plates
with sides

or we put it in tacos
and try to keep it fun.

Of course we have
delicious salads

and a wider range
of seafood.

And then when it comes
to the sweets,

uh, the s'more pie
can't be beat.

It's kind of like you're
sitting by the camp fire.

All right, that's delicious
and ready to go.

Hey, Chef.

-How are ya?
-Looks like you're
making some progress.

Little intense here now.

You do a lot
with beer?

Did you wanna serve
this with beer?

Actually, one of our beers,
uh, I see on tap
that we have here.

Here at Bonfire we have
Tidal Creek beer on tap?

-I love that synergy.
-Yes.

-It's a beer swap.
-[Chad] It is, let's do it.

-It's a beer swap.
-[Chad] It is, let's do it.

-I'm gonna go to the bar
-Awesome.

Hey, Laurel, I think
I'm gonna need
a beer for the chef.

Tidal Creek.

Our La Cala, Mexican lager.

Nice, Mexican lager.

Perfect, refreshing.

We're making the turf
to juxtapose the surf.

Smoke tomato
that I pureed.

Brown sugar's gonna
add a little sweetness.

I thought it might be nice

to the lemony, tomato-y,
seafood cake

to have a little sweetness
on the turf cake.

[Chad] Next we are gonna
go to the coleslaw

[Chad] Next we are gonna
go to the coleslaw

that I'm gonna do
for the side.

Starting to look good,
smells really good.

I like to, uh, make
a divot into 'em.

That way when they shrink up,

they won't be quite
as excessive.

[Amanda] Chef,
how you doing?

I'm doing really good.

-I think I might have
something that'll help ya.
-Yeah?

Cody told me you
like tequila?

Oh, thank you so much.

-This'll help you
smooth things out?
-Let's do this.

-Yes!
-Home run.

-All right, keep going.
-Thank you so much.

You're halfway through.

-Halfway through.
-30 minutes are up

-Halfway through.
-30 minutes are up

-so I thought I'd bring
you a treat.
-Oh, you're the best.

Little bit of La Cala,
Mexican lager.

-Okay.
-Nice and fresh.

[Chad] If I could sit down
and have one beer

with anybody it would
be my Uncle Chris.

Uh, we would catch up
on everything

that he has missed out on.

My uncle was the chef
in the family

so whenever he would come
to my grandparents' house
during the holidays

I was always
in the kitchen with him

watching what he did.

And then as I grew up

you know, I got to be
a little more
hands on with him.

I know that he would
be real proud of me.

You know, look how
far we've come.

You know, look how
far we've come.

Look where we're at.

[Darren] Quinoa's on
the menu here

so I thought it'd be
a nice accompaniment

to this rich burger.

I've got quinoa,
some fresh fruit,

little honey, some pecan.

Little vinegar,
little smoke tomato.

-Hey, Chef, I see
this slaw working.
-Yeah.

-I didn't know you
were gonna make this.
-Yeah.

What's in there?

Uh, so we did a little
red wine vinegar,

some mayo, salt,
pepper, sugar.

And I used some
of our pork belly,

and crisp that up
and put that in there
as well.

-Oh, nice, the pork belly's
in there too?
-[Chad] Yeah.

All right, Chef, you got
a lot going on in here.

All right, Chef, you got
a lot going on in here.

I do, everything's coming
together,

I'm gonna make
one more thing

as I start to assemble.

I'm gonna make sort
of a smoked tomato,

ketchup-y hot sauce thing
to dip in if you want.

So I like how you have
a smoked tomato
in many different things.

-Yes.
-I love that.

But making their ingredients
the real star with
the surf and turf.

[Amanda] You like
this kitchen, don't you?

-[Chad] Yeah, it's...
-[Amanda] I can tell!

So much room
to move around.

-So much room.
-You're spreading out.

Chef Darren,
you have 22 minutes.

-23?
-[Amanda] No, 22.

22, thank you.

It's go time.

It's go time.

All right, these
are my seafood patties.

I want them on
a little bit lower heat.

And these are my
lamb burgers.

My surf and turf.

[Chad] Go ahead
and spread the Bonfire
poblano cheese on there.

Gonna incorporate one
of their ingredients.

Everything else has a pretty
one-dimensional flavor,

just delicious.

So I thought it'd be smart
to bring some heat

and some sweet
as a sidecar.

Actually, when my
daughter and I cook,

she actually came up
with something similar
to this at the house

and it just got
in the back of my head

and it just got
in the back of my head

that I had some
tomatoes left.

Blessed to have
a daughter from Guatemala.

Adopted her when
she was six months old.

Sophia, just the light
of my life

and is a big part
of everything that
we do, obviously.

And just a real
strong young lady.

Oh, and here's my boo-boo.

[chuckling]

Scope out some ingredients

for this aioli that
just came to mind.

I'm an adventurer.

I like to just see
where the wind takes ya.

Just go for it,

you never really know
unless you take that chance.

you never really know
unless you take that chance.

I'm also alive for
this beautiful beverage.

Really good.

Chef, do you mind
if I taste your side sauce?

Side sauce, sort of sweetie
with a smoked tomato,
barbecue honey.

Not allowed to tell you
what I think right now

but I like it.

[Darren] Good, good.

I think
that's a positive sign.

So you're feeling good?
Do you need anything?

-Water?
-Uh, tequila when
it's all done.

-More tequila?
-Yes.

-Tequila worked?
-Yes, yes, it worked great.

Okay.

[narrator] Learn more
about he chefs and restaurants

featured in this show
at chefswap.com.

Very happy with how
these burgers turned out.

Think they're gonna
work out well, look good.

[Amanda] Chef,
are you finished?

I am, just finishing
the touches right here,
the pickled rads.

-[Amanda] Feels good to you?
-[Chad] It does, very happy.

All right, that's it,
we're gonna serve it.

Put it up in the window,
we'll take it out.

[Chad] Heard that.

Burgers up.

[Darren] That'll be
a nice, light side.

[Darren] That'll be
a nice, light side.

So then we'll add our turf.

With the brown sugar,
pork belly.

Little quick pickle,
just a little.

And this is for the chef.

I see a smile on his face.

[Darren] Yes, yes.

Speaking my language.

Lastly...

There's an offspring
to the smoked tomato
pulp and puree.

I get this delicious
smoked tomato water

and I thought
it'd be really cool

to put it into one
of their delicious beers.

To add the final,
smokey back drop.

-[Amanda] Chef,
it looks like you're done?
-[Darren] Done.

-Is that correct?
-Yes.

-Nicely done.
-[Darren] Thank you so much.

Thank you, let's go taste.

-Yes.
-Cheers.

-Cheers.
-Well done.

Thank you.

[Amanda] Okay,
so Chad's ingredient

[Amanda] Okay,
so Chad's ingredient

that he brought with him
was pork belly.

And the cool part
about it is the seasoning
on the pork belly

is a family seasoning of his.

-Of Chad's family?
-[Amanda] Of Chad's family.

-Okay.
-So, he did chop it up,

mix it with the beef
for the patty.

He crisped it up
put it in the coleslaw.

-Okay.
-So he's connected
pretty much everything.

Oh, it's gonna be messy.

Messy is good though.

-Mmm.
-[Amanda] Wow.

There is tons
of texture in there.

Yeah, I'm gonna get
a little bit more here.

Yeah, I'm gonna get
a little bit more here.

[Amanda] Mmm-hmm.

I love that pork belly
in the slaw.

I think the burger's great,
the pork belly in the burger,

that's a really interesting,
uh, interesting touch.

The fried green tomato
on top is great.

I've never had a fried
green tomato on a burger

and I think it's awesome.

[Amanda laughing]

Shame on you.

The crunch when
you bite in to it,

that crunch of the fried
green tomato

and the tart
of the pickled onions

and the sweetness
at the end, love it.

And I like the fact
that Chef Chad

just sort of reigned it in
with some big, bold flavors.

just sort of reigned it in
with some big, bold flavors.

And the pork belly
in the beef

is not too overpowering

but I think you really get
how beautiful it is when
you taste the slaw.

-[Johanna] Right.
-[Dylan] Yeah.

So what could Chef Chad
have done better here?

You know, um, it definitely
could be, like, something
you, actually...

-I would put some of this
on the burger.
-Yes, go ahead.

-To make the burger
juicier, you know?
-[Amanda] Yeah, do it.

I just thought about that.

-Let me try some
on the burger.
-[Amanda] Yeah.

-[Johanna] Just a little bit.
-I think that's a great idea.

-[Johanna] Just to try it.
-And I don't think
the chef would mind

if you did that, right?

It tastes really
good on there.

Yeah, I mean...

Tastes better than
the burger by itself,
actually.

Tastes better than
the burger by itself,
actually.

I can see having this burger,
the slaw, a beer,

-Sitting out on the porch.
-[Dylan] Yeah.

That's it.

[all] Cheers.

[Amanda] This is Chef Darren's
interpretation of a burger

that would go really, really
well on Tidal Creek's menu.

-He got super creative.
-Looks like it.

There's two patties.

So it's a seafood smash
surf and turf burger.

And his ingredient that he
brought from the restaurant

is smoked tomato.

Mmm.

-I'm just gonna go
right in the middle.
-Yeah.

I want it all.

[Amanda and Johanna]
Mmm.

[Amanda and Johanna]
Mmm.

[Amanda] So, I mean
the chef layered in
the smoked tomato

in so many different places.

In the sauce, in the patty
on the seafood smash,

in our drink.

-Oh, yeah, cool.
-In our beer.

We didn't even go in
for the drink.

[Amanda] I mean,
he didn't even have
to give us a beer,

he just wanted to

because he was so inspired
by that smoked tomato.

-Mmm.
-[Amanda] Mmm-hmm.

-Oh, my goodness, it's like,
southern heaven here.
-[Amanda] Mmm.

Okay, you have the best
of the south.

For me this, the whole
plate works.

I like the fact that
there's no fries

or onion rings, it keeps
it a little lighter
with the quinoa salad.

or onion rings, it keeps
it a little lighter
with the quinoa salad.

Well I think it keeps
the focus on
the surf and turf burger.

-[Johanna] Right.
-The focus is right there
where it needs to be.

-Amongst everything...
-The pork as well.

...this was so creative.

So, how could we make
this better?

Maybe a little bit of that,
uh, more of that
smoked tomato, like...

You want an actual
piece of that smoked tomato.

-Yes, I like a body.
-[Amanda] Yeah.

You need body to a burger,

you're supposed
to bite into, like,
a big juicy tomato.

-[Amanda] I like that.
-Just, like, put my teeth
in to it.

-'Cause you really wanna
get to know it.
-[Johanna] Yes.

-It's such a unique
ingredient.
-Yes, get to know me.

-[Amanda] Yeah.
-Learn more about your
heart and her tongue, yes.

-[Amanda] Yeah.
-Learn more about your
heart and her tongue, yes.

Yes, let's get down to it.

-How's it going?
-Good, how are you?

Okay, so you made
that slaw with pork belly,

you've never done that before,
so you kind of took a risk?

One of my mottos
is you're unsure,

you should just go for it
and today I presented an idea

and I just went for it.

That's really brave, actually,

-and that's what we wanna see.
-Yeah.

Did you learn anything
about yourself under pressure?

Didn't think I had it in me

but now, you know, first one,

I think, uh, we can
build off of that

and I can do a lot better.

Nice, I love that.
Always learning.

-How ya feeling?
-Uh, relieved.

Thank you for the tequila,
that helped.

-Thank you for the beer.
-Yes, yes.

How did you feel being
in this tiny kitchen

-compared to yours?
-A little different.

My kitchens are, um...

...enormous compared to that.

-But this was set up well.
-Yeah.

And those guys were
a huge help.

We tasted your food...

-...and we'll see what
everybody thinks.
-Oh, come on.

Not even a hint?

So we'll see you
at the knife ceremony.

I look forward to it, I hope.

[Amanda] These two chefs
came to win and it showed.

Time to award
the Chef Swap knife.

Chef Darren, Chef Chad,

Chef Darren, Chef Chad,

thank you again for taking
the Chef Swap challenge.

We challenged you with burger.

You gonna make
that burger again?

I think so.

If I win, yes.

-Or never again.
-Or never again.

[Amanda laughing]

Yeah, we truly loved getting
to know both of you guys

and eating your food.

-You both knocked
it out of the park.
-Thank you.

Chef Chad, we really loved
what you did in the kitchen.

You brought your pork belly
with your family secret spice

and you used
it in multiple places

and we loved
that you did that.

and we loved
that you did that.

The fried green tomato,
the texture was incredible.

-Really good job.
-Thank you.

And you got to spread
your wings

in that huge kitchen.

It was, definitely felt good.

[Amanda] Chef Darren,
we loved your creativity

you really went
over the top

and you used that
house smoked tomato

in so many ways.

Even in a beer.

Great job, we liked
that surf and turf burger.

Thank you.

How did that feel?

[Darren] Very nervous at first

but once I got around
in the kitchen

and got a little
more comfortable

I kind of eased in.

I kind of eased in.

Honestly, I would come
back for a burger

in either of your
restaurants anytime.

And I loved the way
you both worked with
each other's kitchen teams.

-[Chad] Thank you.
-That was really cool.

-Colleen was awesome.
-[Chad] She was.

-[Amanda] And Cody
helped you out.
-Yes.

[Amanda] I love that.

Everybody was so welcoming

and exactly the vibe
of Chef Swap.

Community, chefs
coming together.

Chef Chad, Chef Darren.

Our Chef Swap knife goes to...

Chef Darren.

Chef Darren.

[applause]

Oh.

-Wow.
-Congratulations.

Thank you.

[Amanda] Darren's surf
and turf burger

with smoked tomato
was a flavor bomb

and a truly innovative
take on a burger.

He's a fiery competitor.

-Good one.
-Thank you.

Thank you so much.

I'm Amanda Freitag,
join me next time

as we put two more amazing
Myrtle Beach chefs to the test

on Chef Swap at the Beach.

For more on the chefs
and restaurants
featured in this episode

visit chefswap.com.