Original subtitles

(Transcrito por TurboScribe. Atualize para Ilimitado para remover esta mensagem.) Previously on Next Level Chef...

For the first time ever, you'll all be cooking a dinner service.

This is a team challenge.

Let's get in here.

Stop putting the asparagus in the same place. It's not preschool.

The best course of the evening. Team Blaze.

The team with the least successful course

will all go into elimination together.

What the...

Team Arrington.

Those purple potatoes can be really starchy.

I'm eliminating Matt.

And tonight...

Who is this?

Good morning, Chef.

You've got 30 minutes to reimagine a childhood classic.

Let's do it for the kids.

Guys, can we please get the hell out of this basement?

I got haddock, donuts, and cheese.

What am I gonna do?

Oh, my goodness.

Who is this?

Hello.

Yeah.

What's up, baby Ramsey?

Oh, what dorm is this?

The same fit, same flow.

Oh, my heart.

What is going on?

Oh, my goodness.

Looks just like Chef Ramsey.

I'm, like, looking at a little him.

He's so cute. They have the same hair.

I promise you it's not giving me baby fever, though.

Not at all. Not even a little bit.

Good morning, Chefs.

How are you feeling?

Exquisite, Chef.

Chef Ramsey,

please drop the skin-care routine,

because you look great today.

I feel great.

Chef, you look well-rested,

like a proper nap-time resting.

Oscar!

Oscar!

What?

I've been looking everywhere for you.

Oh, my goodness me.

Come on.

Chefs, good morning.

This is my 6-year-old son, Oscar.

Hello, Oscar.

It's really cool to see, like,

the soft, like, dad side of Chef Ramsey.

Don't you have school today?

No!

We've got Oscar and the grouch right there together.

Listen, we have a special challenge today.

We've got to get to work.

Oscar, before you go, question.

Who makes the best food at home?

Mommy!

Seriously?

Right, will you say goodbye to all the chefs

and wish them the very best of luck?

Bye!

Bye, Oscar!

Good luck, chefs.

Right, off you go. Love you!

Love you!

So cute.

We have to bring him back, because I've never felt taller.

Oh, my goodness me.

What a start.

When I was a kid, my mom, honestly,

she worked wonders in the kitchen.

A few basic ingredients, nothing fancy.

Those dishes were delicious.

Today, you've got 30 minutes

to reimagine and elevate

a childhood classic.

You'll be taking iconic kids' favorites

and giving them the next-level treatment.

I was born for this challenge.

I am a mom. I have two of the most beautiful boys

in the entire world.

Elevated kids' food is something

that I am absolutely going to nail.

Listen, with six kids at home,

trust me, I know how hard it is

to make food for kids that are hungry.

But once you find something that they love,

you make it a million times, right?

Yes, Chef.

All of the ingredients on the platform

are drawn from humble childhood classics.

Your job is to elevate those staples

into something unforgettable.

Elevating iconic kids' favorites.

I didn't even like the kids' menu

when I was a kid,

so I'm already in my head a little bit about this.

Okay, Team Blaze,

thanks to our teamwork last time,

we're back on the top level.

This, it should be child's play.

Head to the elevator, and I'll see you soon.

Thank you, Chef.

Good luck. Let's go, trailblazers.

One, two, three.

Back at it again, baby.

Here we go.

We're back on the top where we belong.

I know what kids like.

This is what I do on a daily.

Blaze boys, man, we ain't going down.

Where are all my spoons?

Whoo!

Back in the basement, baby.

You're up.

This is it, guys. We are going to the top.

Okay.

Yeah!

Here we go!

Do you guys need more help?

No, we got this.

You sure? Not right now.

You guys are dwindling, man.

We're good. Okay.

Have fun. Just checking.

You guys, you're the underdogs,

but I believe in you.

We're three strong, right? Three amigos.

We got this.

We got the three amigos.

We got east coast, we got west coast, we got the south.

Combined, we will go to the north.

One, two, three.

Trailblazers!

Right.

Come here.

Excellent. Right.

What was the dish that stands out still today

that you think about?

Oh, my gosh, my mom's apple pancakes.

My dad always made a really good, like, chicken and dumplings.

TV dinners, peanut butter jelly sandwiches,

or a sloppy joe.

Yeah, good. Literally.

I am so proud of you four. Keep up that momentum.

I want to stay out of the basement.

Big man is here.

What's up, guys? Here we go, man.

Let's go. Not kidding. Good job.

Let's line it up right over here.

This should be something that we're all familiar with, right?

These are iconic dishes.

It's all about flavor, and it's all about your personality.

You got four daddies on your team.

We all have children.

We've all fed these kids.

Plus, we're on the top floor.

We're gonna get the first pick of stuff.

It's in the bag.

The platform's moving. When the light's green, it's go.

30-minute cook.

And...

Let's go! Let's go!

Let's go. Let's empty it out, guys.

See some shrimp?

I need that.

Okay, there's a burger bun, corn flakes,

hot sauce, pancake mix, ketchup.

Pasta.

Grabbing some American cheese.

The vision is coming to life right now.

Mac and cheese with shrimp.

Let's go, baby.

You got beans, a burger bun, sliders.

Tomatoes, tomatoes, tomatoes.

The first thing I see on this platform

is steak, broccoli, and corn.

10 seconds. You got protein, right?

Those toppings will be perfect for a pizza.

I see something that resembles pizza dough,

so I just grab it.

Grab it or regret it. Grab it!

I realize this dough is pasta,

and I can't use that here.

We're making the pizza dough from scratch.

Pressure's on right now.

Go, ladies! Let's go! Let's go, let's go, let's go!

Proteins. I've got chicken breast here,

canned ham, pork loin.

Oh, my God, great. Pork tenderloin. Okay.

What else? What else? What else?

I find a little bowl of peas. Okay, that could work in my sauce.

I need a cheese sauce.

Parmesan cheese. Excellent.

That could go in a ravioli.

Are there donuts there?

I see chicken wings.

Immediately going for those.

I know I can work with chicken wings.

Quick, quick, quick. Barbecue.

Yes. Grab that barbecue.

And right next to the barbecue, bourbon.

I think they put this as a little treat for me.

For kids? I don't know. But we're gonna make it work.

I need potatoes!

There's no potatoes on here.

Anything else, anybody?

Go, go, go!

Best thing, chicken. Chicken. Chicken.

Chicken thighs.

Come on, y'all.

Pancake shaker.

Shaked pancake batter.

Lime, pistachios in the basement.

Maple syrup. Maple syrup.

Let's go, chef.

Cooking.

Okay, I'll do the canned ham.

A potato. Y'all see a potato?

I see haddock. Haddock.

Haddock? Can I trade somebody haddock?

I can't do fish.

Fred, Fred. Thank you, Fred.

One hamburger bun.

You got donuts? Maybe donuts.

Whole bunch of donuts.

You got grape jelly. Grape jelly.

You need that. You need that.

Okay, here we go.

That's it.

The platform's gone.

I got spam.

It's all about the grab.

Can't make a good dish without great ingredients.

Your 30 minutes starts right now.

Let's go!

Elevated beautiful kids' dishes.

We're out of here, chef.

Connor, what'd you grab?

Chicken and waffles.

Amazing. Love it.

I'm just a big kid at heart.

My favorite food were chicken nuggets.

Fried chicken.

So I'm just in there cooking like,

what do I want to eat right now?

I'm gonna do a little bit of pistachio sage caramel

to try to elevate.

Bring a little lime in there.

And I'm gonna do a battered fried chicken.

This is our day, team.

Machete!

What did you grab, chef?

Damn it, bro.

I'm in trouble.

What am I gonna do with fish,

trying to eat some grape jelly,

donuts, and cheese?

What am I gonna do?

Happy?

So you're gonna use the fish with the donut.

Or are you going with the bun?

Um, I don't know yet.

I got no greens or nothing.

I want a potato or something.

Kids don't like greens.

Tell a story. Make the story work.

Think about it.

Danielle.

Yes, ma'am. We're gonna make a biscuit.

A black pepper biscuit.

And then we're doing a Spam gravy.

So he's gonna be the base of the gravy.

You always give your, uh,

ingredients a pronoun.

Everybody gives it to him. I don't know why.

I love it.

Everybody's a boy.

My kids just flip for my homemade biscuits.

Cooking with love.

Humble ingredients.

Biscuits are in.

I'm banging out top dish today.

I'm going with a sandwich.

I'm gonna make a fish-style chorizo Monte Cristo.

Amazing.

Deep-fried. Of course, right?

Of course.

Monte frickin' Cristo sandwich.

Kid-friendly.

Are you thinking one big sandwich or...

No, I'm gonna cut it in half and then batter the hell out of it.

Make it fun. Bring that essence.

That beautiful joy in the kids' food, right?

Fluffy, fluffy, fluffy.

Guys, can we please get the hell out of this basement?

Yes, today is the day.

Today is the day.

Guys, five minutes gone.

25 to go, okay?

Right, Cole, what are you gonna do?

Um, I am going to do

a, like, chicken lollipop

with a bourbon barbecue sauce.

Bourbon, love that. Great way to get the kids to sleep.

Right.

Now you can incorporate the bourbon in that.

I'm gonna incorporate the bourbon into the sauce.

I need to get that sauce in a pan and get it reduced

because I can't be getting these kids drunk out here.

Right, Gabrielle, what did you get?

I've got tomatoes and pork belly.

I'm gonna do grilled cheese with pork belly.

Nice. And some tomato soup on the side.

Grilled cheese is smart.

Grilled cheese and tomato soup is my whole childhood.

That is what my mom would make for us

if we were feeling under the weather.

Any time, any emotion,

grilled cheese and tomato soup was the answer.

Right, Andy, what did you grab?

I got a chicken breast, chef, some bacon.

I'm gonna do a crispy fried chicken

with a bacon-paired palm puree, chef.

Nice. Love the idea.

Garlic powder.

Ladies, seven minutes gone, yes?

Elevated childhood classic.

We are not losing.

Right, Amber, what did you grab?

Pork tenderloin.

Okay, good. What are you thinking?

I think I'm gonna go for ravioli today.

That's gonna add some nice flavor to a nice little cheese sauce.

Love that. How are you gonna make the ravioli?

I'm gonna make it with some eggs and flour.

I loved ravioli growing up.

I even liked the ones out of the can.

I know I can make ravioli in under 30 minutes.

I got this. Good night, pasta baby.

Tim, what do we got going on?

Oh, we're making a pizza, chef.

You're making a... Okay, you're making a pizza.

We're making a pizza. We're making the dough.

You're making pizza dough.

We're gonna chamber vac it, hydrate it as quick as we can.

Normally, it takes me, like, two days

to make a really good dough.

You're not cooking it on the stone?

Nope, not using the stone, using the preheated steel, chef.

But with the equipment on the top floor,

I will be able to pull together

a really solid pizza in no time.

Now, you're making pizza for the kids at home?

All the time.

What's their favorite toppings at home?

They're straight pepperoni, so I got that as a nod to them.

Okay.

But of course, we got a beautiful steak over here,

so we're gonna work that in.

I have some cheddar as a cheese.

Is there some sort of sauce for your pizza?

I think I'm gonna make a white sauce.

Okay.

Tim's hell-bent on making a pizza dough,

which is fantastic if it works out,

but it's really hard to make pizza in 30 minutes.

You bit off a lot. We gotta chew it now, right?

We're going, we're going.

I'm not intimidated by this challenge at all.

I'm thinking about my daughters all day today.

This challenge for me is all about them.

Do not stop moving, Tim.

You got a lot going on.

All right, Christian, we got kids?

Maxwell, he's 6, just like Gordon's little Oscar.

I got a 2-year-old, Mari.

She's a little Tasmanian devil.

Maxwell and Mari.

M&M, right?

So listen, are you cooking something that you've cooked before for them?

I'm making a longanisa smash burger for them.

We're doing a burger.

It's a Filipino dish, right?

Like a sweet and garlicky pork patty, right?

I see you got kimchi you're gonna work that in as a sauce.

I'm gonna make a sweet kimchi sauce.

Love that. Let's do it for the kids.

100%. Max and Mari.

Jared, what are you thinking?

Spaghetti meatball.

You're pretty familiar cooking for kids, right?

Dude, spaghetti day was epic at school.

There was one day we had a snow day,

and that was on spaghetti meatball day,

and there were complaints of kids crying to their parents

because they could not make it into school that day

and get the spaghetti meatball.

You got a great grab for spaghetti and meatballs, right?

Yes.

Just remember, the larger it is, the longer it's gonna take to cook.

Good job. Let's keep going.

Gotta get it done.

All right, Darian, how are we doing?

I'm elevating this mac and cheese.

Some shrimp, some miso.

So the key's gonna be just developing

a lot of flavor in the cheese sauce, right?

Yes, chef.

You're in control, as you always are.

Thank you, chef.

All right, everyone, here it is.

Mid-round trough is right here, guys.

It is a whole lot of potatoes.

You gotta make a potato side...

Yeah!

...for your dish, a potato side.

Pizza dough in 30 minutes,

and you're gonna drop french fries on me mid-round?

Wow, these don't even go together,

but we're gonna make it happen.

You know, fries, potato salad, chips, whatever it is.

Kids love potatoes!

Ladies, platforms moving.

Quick mid-round drop,

and it's stacked with potatoes.

Oh, my God, potatoes.

The starch that usually takes forever to cook.

Great.

Kid-friendly potato side.

We all got potatoes?

Uh, yeah.

Oh, guys, mid-round drop is here.

Mid-round drop. Oh, come on, what do you need, babe?

What do you need?

Potatoes. Potatoes, wow, why not?

Kid-friendly potato side, guys.

Ooh-wee, potatoes!

The best part about this is

I want to do fries with this dish.

What's my favorite potato dish of all time?

Grandma's latkes.

I'm-a go crispy potato.

Thin latke style.

Go back to that Jewish heritage.

My grandma used to make that.

Amazing. Energy all the way to the end, yes?

All the way up.

Okay, ladies, we are halfway, okay?

I need my potatoes.

What am I doing?

I need, like, a crispy potato.

Uh, okay.

I honestly have no idea

what I'm going to do with this potato.

I am just, like,

instantly overwhelmed now.

Oh, my God.

Okay, calm down.

I had just enough time to be making my raviolis.

I still have to worry

about all the other elements in my dish.

The pork tenderloin, the sauce,

and now I have to worry about a potato.

Okay.

Oh, my God, I'm so stressed.

Well, ladies, we got this, yes?

Yes, chef.

We are not losing.

I need, like, a crispy potato.

Uh, okay, maybe this potato

can be my crispy element.

I'll just make a crispy potato cake

and hope for the best.

You got this, Amber. Come on.

Oh, let's go, baby.

Darian, can you flip my broccoli?

Yes, sir. Thank you.

Man, it's smelling good up here, boys.

It's smelling good up here.

Okay, what is this?

I'm starting on my brown butter bechamel.

Dude, you're a stay-at-home dad.

Yeah, you're a frickin' hero.

You're a frickin' hero. Thank you.

What is your normal day looking like?

For the most part, I'm waking up with these kids

at, like, 6 a.m., cooking them breakfast,

taking them to school.

I cook a lot of breakfast in my house.

What's their favorite breakfast?

They love pancakes, they love avocado toast,

they love all the classics.

Are you like me? You're driving to soccer,

you're picking kids up from school,

you're dropping them off at this and that?

Oh, bro, we're doing it all, 6 a.m. to 10 p.m.

I love it.

Okay, Darian, you got the cheese sauce working?

Yes, sir.

You want to taste the sauce, please, chef?

Okay, just make sure that there's gonna be

some shrimp in there. The pasta's cooked?

Yep, yes, sir.

Okay.

Amazing, dude.

Thank you, chef.

Amazing, man.

Don't sleep on American cheese slices, dude.

Sweet.

Ooh, ooh, big boy.

12 1⁄2 minutes left.

Yeah? Heard?

Yes, chef. Heard.

Chef. Yeah, what's up, what's up, what's up?

Just because it's longganisa, I'm gonna put a fried egg on that.

Yeah, yeah, you are.

Hey, Christian, I expect nothing less from you, dude.

Let's go, okay?

I love that you're running it by me.

One day, Christian, I'm not gonna be there for you, dude.

That's okay.

I hope it's not anytime soon.

No, no, no, one day I'm gonna have you on speed dial.

I love it.

Say last, dude. Let's go.

I love the confidence, okay?

We got four winners up here.

I'm not joking when I say that.

Bring that vision to life.

Your taste, your flavor, the story on point.

Guys, 10 minutes left.

10 minutes left, team.

Come on, y'all, we got this. We got this.

Biscuits in the oven? Yes, biscuits are working.

You good, Machete? Yes, chef.

Sandwiches that are frying?

Yeah, they're frying, they're frying, they're good.

Oh, that's great, Machete.

This is in your wheelhouse, isn't it?

Yeah, I love that. I feel comfortable with it.

As a kid, my mom used to take me to this restaurant,

and they had a Monte Cristo.

You make this for Colby?

No, I haven't yet, I haven't yet,

but Colby loves a good sandwich.

A sandwich? That's my dad's only term.

Yeah, heartache.

A sandwich, Texas flurry, you know what I'm saying?

Yeah, for sure, for sure, yes.

Thank you, thank you, thank you.

Yeah, you got it.

Yeah, my boy Colby, man, shout out to him.

How you doing, Connor?

Got the pistachio caramel done.

I'm working on these waffles right here.

Just want to make sure this waffle is perfect.

Nice, very nice, very nice.

And are you serving syrup on the side?

I'm doing a coconut lime maple on the side

because it needs something to lift up all this richness.

Really exciting, delicious.

Thank you.

I love the confidence in this kitchen.

You guys want to get the hell out of this basement.

Eight minutes to go, ladies, come on.

Come on, ladies, we got this, yes?

We good, ladies?

Here you go.

I got it.

Come on.

I said I was going to get it to you.

Yes, coming now.

Ladies, if you put a broom up my ass,

I'll sweep the floors and run along.

Let's go.

You're getting a workout, chef.

I'm supposed to be your sous chef, not your little b****.

Come on, man, let's go.

Chef, I might use a waffle iron.

Waffle iron? You want to do that now with eight minutes to go?

No, I'm with you.

I love the idea.

I'm more upset you didn't tell me for the waffle iron.

That thing should have been on ages ago, right?

That iron needs to be piping hot, yes?

Yes, chef.

Let's get the pasta.

Let's get you going.

Oh, my God.

You still going with your pasta?

Yes, I just need to do this,

and then I get my glaze.

Oh, my God.

Don't forget, if we are running behind

and you need to pivot, girl, you pivot, okay?

Okay, well, let's see if I can make three with these.

Lightly flour it, okay?

And then brush that off once you've opened it up, okay?

How much time?

We have got six minutes to go.

Okay.

Pivot if necessary.

Pivot time.

I don't have time to roll out another sheet,

so at this point, it's like,

goodbye, ravioli.

Amber, that's burning, darling.

I'm getting it, I'm getting it.

That's burning.

Okay, all right, everyone, listen,

we're starting to be low on time, all right?

So start thinking about what absolutely

has to be done for your dish.

I'm checking the meatballs in the oven,

and they're nowhere near where they need to be,

so they need to go into the fryer.

It's really my only hope right now.

Tim, okay, we got to go on the dough, yeah?

We're going, we're going.

Four minutes left, only four minutes.

You want the meatballs?

Yeah, will you pull them for me?

Yeah, I'm bringing them to you, okay?

Okay, do you want to go right to the sauce with them?

Okay, boom, oh, perfect.

Yeah?

Back in, back in, back in, back in, back in.

Okay.

We're plating in one minute, okay?

You got to get that freaking thing in that press,

otherwise it's not going to work.

Heard, chef.

It's not there yet.

Right, you may have to pivot now, two minutes to go.

If that iron's not hot enough,

we're...

Two minutes, time to plate.

Oh...

Where's my plate, chef?

Come on, boys, let's go.

Can someone get me a pizza cutter?

A pizza cutter? Oh, my gosh.

Pizza cutter's right in front of you, okay?

Yeah, chef.

Lock in, lock in, boys.

All right, chef, meatballs, baby.

You want the meatballs, yeah?

Please. Thank you.

90 seconds left.

Platform's heading to the basement right now.

We got 90 seconds to go, ladies.

90 seconds, let's go, edit yourselves.

Let's go, let's go, let's go.

Is that hot enough?

I don't know, chef.

Talk to me. I don't know, chef.

No, Gabrielle, I don't think it is either.

We may have to pivot. I've got 60 seconds to go

with your sandwich. Is it working or not?

I'm gonna pivot, I'm gonna pivot.

We're gonna go, right. Get it in there.

Platform's gone down. Get it in there.

That's it.

You can't do this to me today.

30 seconds away, guys.

Center of the plate.

Oh, we like that. Excellent.

Beautiful-looking plates here.

15 seconds, guys. Platform's here.

Make sure this is a dish

that's gonna get us out of this basement.

Walk them, guys. Let's go.

Connor. Connor, please, let's walk.

I'm there, chef. Walk, come on.

Let's go. To the left.

I love it, guys. Good job.

That is beautiful.

This is gonna run down for a while now.

Ladies, move.

Andy, please, move. Platform's there.

Oh, my God. Oh, my God. No, no, no.

No, no, it's all good. It's all good.

My grilled cheese has literally

just hit the cast iron.

Oh, my God. I'm gonna miss the platform.

Two minnows, two minnows, two minnows, two minnows.

Go, go, go, go, go, go, go, go.

You gotta send. You gotta send.

No time. No time to send.

It's gotta go. It's gotta go.

It's gotta go. We got no time.

No time to send. Let's go.

Let's go, let's go, let's go.

Put it on there now. Now.

Yes! Platform's on the way.

Does everyone hear me? Yes, chef.

Platform's here. Tim, platform's here.

15 seconds. Yes, chef.

Christian, you're there. Jared, we gotta go.

Let's go, boys. Let's go.

Tim, get to the platform.

Everyone got their sides? You got your potato sides?

Potatoes. Okay, you got everything there?

Last looks?

Whoo!

Okay.

Wow. Childhood classics.

I'd be over the moon

if my mom had executed any of these,

let me tell you. They look great.

Yes.

All right, let's head on up to the top.

And we're gonna start

with a Filipino-inspired

smashed breakfast burger

with a kimchi aioli and some

homemade fries.

I love the fact that it's Filipino-inspired.

Kimchi mayo. Delicious.

Incredible texture on the burger.

Really amazing dish.

Next up, we have

spaghetti and meatballs with a cherry

tomato sauce and some Italian

season roasted potatoes here on the side.

Please be done, meatballs.

Please be done, meatballs. Please be done, meatballs.

Meatballs

and spaghetti. Childhood's

absolute staple. Sauce beautifully

done. Potatoes nice.

I'm just concerned that the outside of that

meatball, whether it's dunked in the fryer,

because it's too hard

and dry, which is such a shame.

Yeah, this was one where the meatballs being a little smaller

would have served the dish. 100%.

Moving on,

we have a shrimp

mac and cheese with Caribbean

spiced sweet potato wedges.

Mac and cheese is delicious,

especially with those shrimp in there.

It's ooey, gooey.

The depth of flavor is exceptional.

Generally, you don't find seafood and cheese

working together. This is incredible.

Stunning dish. Lastly,

we have a steak and broccoli

pizza with some sweet potato

fries and a brown butter mornay.

This chef made

their own pizza dough.

The New York strip,

beautifully cooked. Sweet potato's delicious.

I think the big issue I've got

here is with the dough. On the verge of

being undercooked.

The dough reads definitely very dense.

There wasn't enough time in 30 minutes to allow

that fermentation process to happen.

Okay, to the middle

floor, please.

This is a

pork belly grilled cheese

with a roasted tomato

soup and some fries.

Probably wasn't meant to have the soup half on the plate, though.

Barely made it.

I'm glad it got on there.

Fries add great texture, and I love

the approach of a soup and sandwich.

Really fun kids idea.

Adding the pork belly certainly elevates it.

I think the presentation of the dish, obviously,

is a little bit messy with the sauce all over it.

We were two minutes

short of a stunning

dish. That's the frustrating part.

I feel like I've let myself down. I feel like

I've let Chef Ramsay down.

Okay, next up. This is a chicken breast

turned into tenders with a

caramelized bacon and pear jam

and potato chips. I think it's got skill.

It's elevated. Yeah, I think some of the most

successful bites of this dish are that

beautiful bacon jam with the chicken

tender. Really amazing idea.

Right, next up.

This is a cherry-glazed

pork tenderloin with a

sort of cheesy pea sauce

and a crispy potato cake.

I think

the pork tenderloin's cooked beautifully.

I actually quite like the cheesy peas.

The potato component

is extremely greasy, and my

palate's covered in a lot of fat.

Yeah, I mean, I'm having a little

trouble sort of recognizing what is

the iconic kids dish here.

Lastly,

these are chicken lollipops

with a barbecue

bourbon harissa glaze

and sweet potato chips. Great way

to get the kids to bed early. Is it bourbon?

Yes. Nicely done.

I mean, listen, we know that the bourbon

gets cooked out, so we're not giving kids

any alcohol here. I

think this is a tremendous chicken

wing. I love the flavor of this,

and it's a great way to get kids away

from the ranch dressing and the honey mustard

in the basic barbecue. I love it.

This is elevated.

Childhood classics. Beautiful.

Really beautiful.

Come on down to the basement.

First up,

we have fish and chorizo

Monte Cristo. This is served with a

spiced concord grape

reduction, as well as

potato skins.

It looks very appetizing, especially for a kid.

Smart elevation for Monte Cristo.

It's really good. Really good.

Okay, next

up, we have biscuits and canned

ham gravy with a

potato hash.

I mean, there's some magic

happening in the basement, let me tell you that.

Biscuits, fluffy, layered

beautifully. I'm amazed you got that done in half an hour.

This brings me back. I grew up with

a lot of canned and sort of packaged ingredients

in my house. This is a great rendition

of biscuits and gravy. Really smart.

Okay, last up,

we have chicken and waffles

served with a potato latke

as well as a

coconut syrup. That looks great.

I love it.

It also has pistachio

brittle. This chicken is delicious.

Batter, exceptional season throughout,

but the cook on it is incredible.

The potato latke as well, just going the extra

mile, so... Absolutely. The chef actually

used inspiration from his grandmother who used

to make latkes for him when he was a kid. Wow.

Yes. Really good. Not only is it

for kids and all the flavors are

delicious, but it's just... Daddy, daddy, I'm hungry.

Yes.

You're supposed to be doing

your homework. I'm hungry.

Would you like a little piece of chicken? Yes, please.

Oh, mate. Wait to taste this

delicious fried chicken.

Mmm. How's that?

Yummy.