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[ominous music]
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♪ ♪
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- Big pile of bear [bleep].
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00:00:12,846 --> 00:00:15,265
GREG: There are not a lot
of oysters intact.
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00:00:15,265 --> 00:00:16,850
I'm worried.
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BAHA: Oh, wow!
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Look how low the tide is!
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But I don't see anything,
buddy.
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00:00:21,730 --> 00:00:23,857
GREG: Watch your footing here.
It's pretty thick.
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NICO: Ah! GREG: You all right?
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ALAN: Lord Jesus,
there's a fire.
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00:00:28,362 --> 00:00:30,989
KIRAN: Two world-class chefs
dropped into the wilderness.
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NICO: Every second counts
in this competition.
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We get one shot.
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KIRAN: Their mission, to find
enough wild ingredients
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to make a five-star meal.
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ALAN: Found one.
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It's not your ordinary day
at the grocery store.
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KIRAN: And here on the coast
of British Columbia,
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the chefs will use
those ingredients
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to battle it out and see whose
forage feast reigns supreme.
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ALAN: Wow.
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My menu changes
depending on what I find.
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KIRAN: I'm Kiran Jethwa,
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00:00:53,553 --> 00:00:55,889
international chef
and restaurateur.
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I've traveled the globe
to collect
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and cook
incredible wild foods.
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And here in this competition,
only chefs with skills
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in both the wilderness
and the kitchen will prevail.
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ALAN: If I mess this up,
the whole dish will suffer.
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KIRAN:
This is "Chefs vs. Wild."
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♪ ♪
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[dramatic music]
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[elk bugling]
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KIRAN: In British Columbia,
the final elk mating calls
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signal the end of fall
as massive bulls leave
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for their rutting grounds
to fatten up
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before the winter season.
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For the two chefs
headed to Hardy Island,
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that means
even stiffer competition
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in their hunt
for wild ingredients.
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The chefs have elk ribs
waiting for them
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in the wilderness kitchen.
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But on Hardy Island,
they'll contend
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with extremely
difficult terrain,
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from steep woods
to boggy marshes.
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These next few days
will test the chefs'
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00:01:50,652 --> 00:01:53,572
culinary intelligence
and endurance.
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One wrong step
can cause a massive setback.
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♪ ♪
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00:02:01,204 --> 00:02:03,248
NICO: My name is Nico Albert.
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00:02:03,248 --> 00:02:06,168
I'm a Cherokee Nation citizen,
and I'm a chef.
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I've been the executive chef
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00:02:08,211 --> 00:02:09,921
of quite a few
different restaurants.
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And now I run my business,
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00:02:11,423 --> 00:02:13,925
Burning Cedar
Indigenous Foods.
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I do caterings all the time,
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and I do a lot of teaching
about how we can use
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00:02:17,721 --> 00:02:20,057
our ancestors' foods
to restore our health
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00:02:20,057 --> 00:02:21,933
in our communities.
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I feel like this competition
is using every skill
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that I've built
and every connection I've made
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with the land to push myself
to create something beautiful.
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♪ ♪
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ALAN: My name is Alan Bergo.
I'm a chef.
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I'm a writer. I'm a forager.
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I've run kitchens for some
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of the biggest
award-winning restaurants
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in the Midwest.
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But after 15 years
sacrificing family and friends
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to the restaurant industry,
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I don't have to work
in a kitchen anymore.
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Now instead
of running restaurants,
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I'm outside studying
plants and mushrooms
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and writing about it.
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I like to refer to myself
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as half Indiana Jones,
half Anthony Bourdain.
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I think I'm the best chef here
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because I have spent
decades studying wild food
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and working
with professional foragers.
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I don't know a lot
of other people like that.
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♪ ♪
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KIRAN: Nico has landed
on a heavily-forested section
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of Hardy Island,
where she will link up
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with her foraging partner,
Greg.
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The area is near a dense marsh
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with leafy greens
and mushrooms,
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which will pair well
with their gifted protein
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of elk ribs.
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But while Nico's prowess in
the kitchen is unquestionable,
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navigating the rugged terrain
here will push
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the chef's endurance
to the limit.
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NICO: I hear voices.
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GREG: Hello!
NICO: [laughing] Hello.
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GREG:
Oh, it's great to see you.
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NICO: You too.
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- Let the adventure begin.
- Yes.
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We are going to be getting
elk ribs for the entrée,
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so that's good.
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- Yeah.
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NICO: I definitely want
to find some marshier areas
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and see if we can't
find mushrooms
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and some different
edible roots.
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GREG: I noticed
over that direction,
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it was a lot more marshy.
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I'm not sure
if that's gonna work,
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but we can come up
and look at it.
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NICO: Well, let's take a look.
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♪ ♪
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- Big pile of bear [bleep].
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I hope I don't see any bears.
That would suck.
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KIRAN: Alan has arrived
on the opposite side
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of the island
to meet his partner, Baha.
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While the area is abundant
with shellfish and fruit,
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they must contend
with local black bears,
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who are scouring for food
to prepare for the winter.
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♪ ♪
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BAHA: [imitating animal call]
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- [laughs]
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Oh, I thought
I was gonna see a bear.
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- Are you the chef
I'm waiting for?
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- Yes, I'm Alan.
- I'm Baha.
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ALAN: Nice to meet you.
- Good to meet you.
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ALAN: I think our priority
is going to be
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to go mushroom hunting.
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BAHA: Absolutely.
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♪ ♪
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- So I was thinking we could
head down to the marsh.
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NICO: I'm good
to head to the marsh.
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00:05:02,886 --> 00:05:04,179
- Okay.
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00:05:04,179 --> 00:05:06,640
NICO: I'm just kind of
slowly making my way.
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Now, here's something.
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00:05:08,266 --> 00:05:09,434
GREG: Now,
those are licorice ferns.
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NICO: Oh, I see.
GREG: It's a good find.
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If you nibble on the root,
it has a licorice flavor.
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NICO: Sweet anise flavor
from the root
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will go great in some kind
of cake or biscuit for dessert.
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All right.
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Well, let's head that way.
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- Keep heading that way.
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NICO: When COVID hit,
I essentially got
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laid off from the restaurant
that I helped open.
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They reopened,
but they didn't hire me back.
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I felt depressed.
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I felt completely lost
as to my identity,
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but it was also
a time of healing
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for me to realize
the long hours
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00:05:43,635 --> 00:05:46,596
and the stress
in the restaurant industry
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were things
that I needed to let go.
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I don't ever want
to put myself in a position
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where cooking is a burden.
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♪ ♪
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- I think these--hmm.
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Witch's butter are yellow.
NICO: Whoa, weird.
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The color is great.
- So that's good.
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NICO: Greg found
this witch's butter,
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and my first thought was,
what if we candied this?
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We could just, like,
bury them in sugar.
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00:06:09,995 --> 00:06:11,329
They'd be like a gummy.
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- That's what
we're looking for.
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NICO: For sure.
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GREG: I'm Greg Chaney,
and I'm from Juneau, Alaska,
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and I'm a retired lands manager
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for the city
and borough of Juneau.
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I'm very comfortable
in the outdoors.
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It's dangerous,
but that's the beauty of it.
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I am competitive.
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Mostly, I just want to do
a good job for the chef,
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to give them the resources
they need to win this.
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NICO: Keep an eye out.
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♪ ♪
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[birds chirping]
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ALAN: Our main mission
is mushrooms,
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but if you see
any edible plants or fruit,
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point them out.
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00:06:43,945 --> 00:06:46,698
And here are
some thistle roots.
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These can actually make
a decent vegetable.
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- Yeah.
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00:06:51,411 --> 00:06:54,080
- It may take
a little trimming.
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I found some thistle roots.
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They're actually related
to artichokes.
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Good score today.
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It's gonna be great
with our elk.
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00:07:00,503 --> 00:07:01,880
I love it
when the roots are exposed.
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It's kind of sexy.
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I've been working
in restaurants 12 hours a day,
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five, six days a week.
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00:07:07,677 --> 00:07:09,179
I've been
through the meat grinder.
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I'd say I probably
have a little PTSD,
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00:07:11,264 --> 00:07:13,933
but I think not going back
to the restaurant industry,
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to be a masterless samurai
just out in the wilderness,
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was a huge sacrifice.
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00:07:18,229 --> 00:07:20,523
I think winning
in this competition
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is really just showing that
I made the right decision.
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BAHA: Oh, oh, oh! Come here.
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00:07:29,532 --> 00:07:31,618
Check out this huckleberry.
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ALAN: Oh, hey, nice.
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00:07:33,620 --> 00:07:35,330
Yeah, these are looking good.
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00:07:35,330 --> 00:07:37,082
BAHA: We need
a bigger container.
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00:07:37,082 --> 00:07:39,209
ALAN: What I'll do
with these is cook them
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until the huckleberries
get juicy
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with a pinch
of sugar for dessert.
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00:07:43,630 --> 00:07:45,298
- I think that's it
for this bush, eh?
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00:07:45,298 --> 00:07:47,258
ALAN: Yeah.
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00:07:47,258 --> 00:07:50,178
- I'm Baha Makhmudov
and a full-time homesteader.
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00:07:50,178 --> 00:07:53,431
I was raised in Kyrgyzstan,
riding horseback
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00:07:53,431 --> 00:07:57,227
in the mountains in some places
that nobody ever been before.
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00:07:57,227 --> 00:08:00,146
In the military,
I received survival training
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00:08:00,146 --> 00:08:02,816
that solidified
my outdoor skills.
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00:08:02,816 --> 00:08:06,152
I am pretty confident we're
going to win this competition.
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00:08:06,152 --> 00:08:07,779
Well, let's try this way.
212
00:08:07,779 --> 00:08:10,031
It looks a little
bit more open.
213
00:08:10,031 --> 00:08:17,038
♪ ♪
214
00:08:22,419 --> 00:08:23,837
GREG: I think I see some marsh
over that way.
215
00:08:23,837 --> 00:08:26,047
NICO: We need
to get a little higher.
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00:08:26,047 --> 00:08:29,509
I'm hoping to find oyster
mushrooms and chanterelles.
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00:08:29,509 --> 00:08:32,137
And I'm feeling confident
218
00:08:32,137 --> 00:08:34,180
because there's
always food in the marsh.
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00:08:34,180 --> 00:08:36,433
And chanterelles
prefer higher elevations.
220
00:08:36,433 --> 00:08:38,268
GREG:
This is kind of steep here.
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00:08:38,268 --> 00:08:40,395
Step towards where my foot is.
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00:08:40,395 --> 00:08:42,397
NICO: Oh. [grunts]
223
00:08:42,397 --> 00:08:43,940
[both laugh]
224
00:08:43,940 --> 00:08:45,734
NICO: One of the things that
will be a challenge for me
225
00:08:45,734 --> 00:08:49,154
is that I'm not
in peak physical shape here.
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00:08:49,154 --> 00:08:50,697
GREG: I'm happy
to give you a hand again.
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00:08:50,697 --> 00:08:52,657
NICO: Yeah.
Well, just give me a second.
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00:08:52,657 --> 00:08:54,784
We're limited on time,
and I have to be able
229
00:08:54,784 --> 00:08:56,411
to move as fast as I can
230
00:08:56,411 --> 00:08:58,747
to find the things that I need.
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00:08:58,747 --> 00:09:01,040
There it is.
232
00:09:01,040 --> 00:09:02,042
GREG: Get it?
233
00:09:02,042 --> 00:09:03,293
You got it? NICO: Got it.
234
00:09:03,293 --> 00:09:05,044
I'd like to be able
to prove to myself
235
00:09:05,044 --> 00:09:06,421
that I can do this.
236
00:09:06,421 --> 00:09:09,257
And so I hope
that Greg will respect that.
237
00:09:09,257 --> 00:09:12,302
Hold on.
238
00:09:12,302 --> 00:09:14,554
BAHA: Do you think
there'll be matsutakes here?
239
00:09:14,554 --> 00:09:16,806
- I think there
would absolutely be,
240
00:09:16,806 --> 00:09:19,642
but it can take some time
to root them out.
241
00:09:19,642 --> 00:09:23,563
I am really determined
to find some decent mushrooms,
242
00:09:23,563 --> 00:09:25,607
specifically matsutakes.
243
00:09:25,607 --> 00:09:28,526
They're not easy to find,
and the smell is incredible.
244
00:09:28,526 --> 00:09:30,945
It's like cinnamon
and pine forest.
245
00:09:30,945 --> 00:09:33,531
That will help me
win the competition.
246
00:09:33,531 --> 00:09:35,867
- Man, this place break a leg.
247
00:09:35,867 --> 00:09:38,453
I'm afraid to fall
through into something
248
00:09:38,453 --> 00:09:40,455
that I will never come out.
249
00:09:40,455 --> 00:09:41,706
ALAN: I don't think
there's a good way
250
00:09:41,706 --> 00:09:43,041
to get any way in here.
251
00:09:43,041 --> 00:09:45,376
But matsutakes like
to grow near pine,
252
00:09:45,376 --> 00:09:47,045
and this is
the most direct path
253
00:09:47,045 --> 00:09:48,630
to those pine trees ahead.
254
00:09:48,630 --> 00:09:51,132
This is like
an obstacle course, you know?
255
00:09:51,132 --> 00:09:53,885
BAHA: Please be careful.
256
00:09:53,885 --> 00:09:57,430
NICO: Proceed with caution
through here.
257
00:09:57,430 --> 00:09:58,723
Ooh. GREG: Yeah.
258
00:09:58,723 --> 00:10:01,100
Just take your time.
259
00:10:01,100 --> 00:10:03,686
- We kind of had a plan
to just head inland
260
00:10:03,686 --> 00:10:05,271
and see what we could find.
261
00:10:05,271 --> 00:10:07,148
It's definitely
unknown terrain.
262
00:10:07,148 --> 00:10:08,650
It's different than home.
263
00:10:08,650 --> 00:10:11,528
But the way to be successful
in a challenge like this
264
00:10:11,528 --> 00:10:13,238
is to be able to improvise
265
00:10:13,238 --> 00:10:15,698
with what I am seeing
and just adapt.
266
00:10:15,698 --> 00:10:17,784
- I was thinking
about just, like--
267
00:10:17,784 --> 00:10:20,203
just walking
over there fairly quickly
268
00:10:20,203 --> 00:10:21,913
and coming back just to see
if I can find the marsh.
269
00:10:21,913 --> 00:10:23,581
- Yeah, see what you can see.
Sounds good.
270
00:10:23,581 --> 00:10:25,333
I'm gonna keep
looking around here.
271
00:10:25,333 --> 00:10:26,459
GREG: Okay.
272
00:10:26,459 --> 00:10:27,585
This is going to
be kind of tough.
273
00:10:27,585 --> 00:10:28,962
Nico's moving slower.
274
00:10:28,962 --> 00:10:31,089
I really feel
like we need to move faster
275
00:10:31,089 --> 00:10:32,841
and try to make things happen.
276
00:10:32,841 --> 00:10:34,217
There's a little bit
of pressure there,
277
00:10:34,217 --> 00:10:35,927
so we've split up for a while.
278
00:10:35,927 --> 00:10:39,138
I think I'll be more
successful foraging on my own.
279
00:10:39,138 --> 00:10:46,146
♪ ♪
280
00:10:47,730 --> 00:10:49,816
BAHA: Hey.
ALAN: What do you see?
281
00:10:49,816 --> 00:10:51,234
BAHA:
I think I found matsutake.
282
00:10:51,234 --> 00:10:53,570
- No way.
BAHA: Take a look.
283
00:10:53,570 --> 00:10:56,322
- At first glance,
it looks pretty convincing.
284
00:10:56,322 --> 00:10:58,867
In Japan, samurai used
to harvest matsutake.
285
00:10:58,867 --> 00:11:01,995
They used to be worth
their weight in silver.
286
00:11:01,995 --> 00:11:03,496
It's not a matsutake.
287
00:11:03,496 --> 00:11:06,082
- Well, what is it?
ALAN: It's a Lactarius.
288
00:11:06,082 --> 00:11:07,959
- Speak English to me.
289
00:11:07,959 --> 00:11:10,003
- It's called a milk cap,
so it means that the mushroom
290
00:11:10,003 --> 00:11:12,130
will lactate when you cut it.
291
00:11:12,130 --> 00:11:14,257
It could potentially be edible.
292
00:11:14,257 --> 00:11:15,592
I probably wouldn't take them.
293
00:11:15,592 --> 00:11:17,427
BAHA: No?
- I'm a little stuck up.
294
00:11:17,427 --> 00:11:19,429
There's usually
so many better ones.
295
00:11:19,429 --> 00:11:20,555
BAHA: [laughs]
296
00:11:20,555 --> 00:11:22,265
I don't know
about this bush, buddy.
297
00:11:22,265 --> 00:11:23,683
ALAN: Man, we're gonna
lose that light.
298
00:11:23,683 --> 00:11:24,893
Oh, my God.
299
00:11:24,893 --> 00:11:26,728
I can feel the cold coming.
300
00:11:26,728 --> 00:11:28,646
I just want to go back
and make sure
301
00:11:28,646 --> 00:11:30,732
that that fire is going
because not freezing
302
00:11:30,732 --> 00:11:33,860
at night or getting hypothermia
is gonna take priority.
303
00:11:33,860 --> 00:11:39,324
♪ ♪
304
00:11:40,283 --> 00:11:44,287
GREG:
Wowy-zowy, like the bonanza.
305
00:11:44,287 --> 00:11:47,081
This mushroom
is an edible variety,
306
00:11:47,081 --> 00:11:49,208
so hopefully,
she can incorporate it.
307
00:11:49,208 --> 00:11:51,794
♪ ♪
308
00:11:51,794 --> 00:11:54,881
Tastes like unseasoned pasta.
309
00:11:54,881 --> 00:11:57,467
Nico's gonna be really happy
with this.
310
00:11:57,467 --> 00:11:59,344
Hello! NICO: Hi.
311
00:11:59,344 --> 00:12:01,054
- I'm getting
a little tired, but--
312
00:12:01,054 --> 00:12:02,222
NICO: Yeah.
313
00:12:02,222 --> 00:12:03,473
GREG: I did find this poor,
old moth--
314
00:12:03,473 --> 00:12:04,724
- [gasps]
315
00:12:04,724 --> 00:12:06,601
GREG: Or mushroom.
- Awesome.
316
00:12:06,601 --> 00:12:10,021
Greg came upon this incredible
cauliflower mushroom.
317
00:12:10,021 --> 00:12:13,399
It's such an incredible find
to pair with the elk.
318
00:12:13,399 --> 00:12:15,318
This should not
have anything else
319
00:12:15,318 --> 00:12:17,111
but just a touch of butter.
320
00:12:17,111 --> 00:12:19,697
Some things just
shouldn't be manipulated.
321
00:12:19,697 --> 00:12:21,407
That's gonna work well.
322
00:12:21,407 --> 00:12:28,414
♪ ♪
323
00:12:30,500 --> 00:12:32,543
KIRAN: As we reach
the midpoint of foraging,
324
00:12:32,543 --> 00:12:34,921
Nico has the edge over Alan,
thanks to Greg's
325
00:12:34,921 --> 00:12:38,216
extraordinary and elusive
cauliflower mushroom find.
326
00:12:38,216 --> 00:12:41,636
So I'm looking forward
to how Nico will prepare it.
327
00:12:41,636 --> 00:12:43,346
Alan is taking a huge gamble
328
00:12:43,346 --> 00:12:45,181
by focusing
on only rare mushrooms,
329
00:12:45,181 --> 00:12:47,058
and it could cost him.
330
00:12:47,058 --> 00:12:49,227
For now,
both teams will be focusing
331
00:12:49,227 --> 00:12:51,229
on maintaining shelter fires
332
00:12:51,229 --> 00:12:52,855
as the temperature
at night drops
333
00:12:52,855 --> 00:12:54,357
by more than 10 degrees.
334
00:12:54,357 --> 00:13:01,364
♪ ♪
335
00:13:03,366 --> 00:13:05,243
- It's getting pretty cold.
336
00:13:05,243 --> 00:13:07,620
It makes it so you don't
get a ton of sleep.
337
00:13:07,620 --> 00:13:09,747
If we don't get the fire
hot enough,
338
00:13:09,747 --> 00:13:10,999
that's a real problem.
339
00:13:10,999 --> 00:13:14,794
So this is our fire system.
340
00:13:14,794 --> 00:13:16,796
Oh, [bleep].
341
00:13:16,796 --> 00:13:19,173
Lord Jesus, that's a fire.
342
00:13:19,173 --> 00:13:22,135
So we put some ferns
on top of these logs
343
00:13:22,135 --> 00:13:24,012
to waterproof our fire setup,
344
00:13:24,012 --> 00:13:27,557
but now our entire fire setup
is completely screwed.
345
00:13:27,557 --> 00:13:30,226
Oh, man, it's smoky.
That's a mess.
346
00:13:30,226 --> 00:13:31,769
[bleep]
347
00:13:31,769 --> 00:13:36,899
♪ ♪
348
00:13:40,361 --> 00:13:44,824
[dramatic music]
349
00:13:44,824 --> 00:13:51,080
- We decided to go
and visit the shore
350
00:13:51,080 --> 00:13:54,042
because tide is at the lowest.
351
00:13:54,042 --> 00:13:58,254
- Baha had the idea
to go down to the coast
352
00:13:58,254 --> 00:13:59,922
to see if we can get
any shellfish.
353
00:13:59,922 --> 00:14:02,550
I am really tired.
354
00:14:02,550 --> 00:14:07,597
Last night, the ferns above
our fireplace caught fire.
355
00:14:07,597 --> 00:14:09,891
That is a fire right there.
356
00:14:09,891 --> 00:14:12,060
Yeah, that's a mess.
Tarp has holes.
357
00:14:12,060 --> 00:14:14,353
BAHA: Yeah, it burned through.
358
00:14:14,353 --> 00:14:16,272
The fire, it's only embers.
359
00:14:16,272 --> 00:14:17,315
ALAN: You can feel it.
360
00:14:17,315 --> 00:14:19,525
Now everything's, like, cold.
361
00:14:19,525 --> 00:14:21,486
That was terrifying.
362
00:14:21,486 --> 00:14:23,946
Thank God nothing burned
except the ferns.
363
00:14:23,946 --> 00:14:25,698
But I'm just
really sleep deprived
364
00:14:25,698 --> 00:14:27,116
because it gets really cold.
365
00:14:27,116 --> 00:14:28,367
It's been a struggle.
366
00:14:28,367 --> 00:14:30,036
BAHA: Oh, wow.
367
00:14:30,036 --> 00:14:32,121
Look how low the tide is.
368
00:14:32,121 --> 00:14:33,915
But I don't see anything,
buddy.
369
00:14:33,915 --> 00:14:37,168
It looks like it's all rock.
370
00:14:37,168 --> 00:14:39,545
♪ ♪
371
00:14:39,545 --> 00:14:42,215
[birds chirping]
372
00:14:42,215 --> 00:14:43,925
NICO: First thing
we did this morning was
373
00:14:43,925 --> 00:14:46,260
to head down to the beach
at low tide
374
00:14:46,260 --> 00:14:49,472
and look for oysters,
and mussels, and clams
375
00:14:49,472 --> 00:14:52,100
for my first course.
376
00:14:52,100 --> 00:14:53,434
GREG: Well, there's a lot
of shells here,
377
00:14:53,434 --> 00:14:55,520
but there are not a lot
of oysters intact.
378
00:14:55,520 --> 00:14:58,898
NICO: Yeah.
GREG: Everything's empty.
379
00:14:58,898 --> 00:15:01,609
NICO: Ooh,
that's a pretty one though.
380
00:15:01,609 --> 00:15:03,820
Oh, it's empty though.
381
00:15:04,862 --> 00:15:06,447
GREG:
It looks like some critter
382
00:15:06,447 --> 00:15:07,990
has been harvesting them.
383
00:15:07,990 --> 00:15:10,451
- Yeah, definitely looks like
somebody beat us to the punch
384
00:15:10,451 --> 00:15:11,661
on these ones.
385
00:15:11,661 --> 00:15:14,831
If we can't find oysters,
I would have no idea
386
00:15:14,831 --> 00:15:17,500
what to serve as an appetizer.
387
00:15:17,500 --> 00:15:19,460
♪ ♪
388
00:15:19,460 --> 00:15:22,296
- Barnacles, barnacles.
389
00:15:22,296 --> 00:15:23,548
BAHA: Oh, whoa, whoa, whoa.
390
00:15:23,548 --> 00:15:25,299
Look, there's the oysters.
391
00:15:25,299 --> 00:15:27,135
Holy moly.
392
00:15:27,135 --> 00:15:29,762
There's oysters
on top of oysters.
393
00:15:29,762 --> 00:15:32,723
- Man alive,
there's a ton of them.
394
00:15:32,723 --> 00:15:34,267
BAHA: Mama oyster, papa oyster.
395
00:15:34,267 --> 00:15:36,227
ALAN: I didn't think
there was gonna be anything,
396
00:15:36,227 --> 00:15:39,021
and now there's
like a thousand oysters.
397
00:15:39,021 --> 00:15:40,690
♪ ♪
398
00:15:40,690 --> 00:15:42,191
GREG: I'm worried.
399
00:15:42,191 --> 00:15:43,901
I think there's another beach
in our territory,
400
00:15:43,901 --> 00:15:45,403
and we can look at that.
401
00:15:45,403 --> 00:15:47,655
NICO: My gut is telling me
to find something else
402
00:15:47,655 --> 00:15:50,074
for our appetizer,
but Greg came through for me
403
00:15:50,074 --> 00:15:51,742
yesterday,
so I'm gonna trust him.
404
00:15:51,742 --> 00:15:53,619
GREG:
Tomorrow morning at low tide,
405
00:15:53,619 --> 00:15:54,954
we'll try another beach.
406
00:15:54,954 --> 00:15:57,165
NICO: All right, sounds good.
GREG: All right.
407
00:15:57,165 --> 00:16:02,044
♪ ♪
408
00:16:02,044 --> 00:16:04,630
BAHA: Oh, look, I got little
crabby, crabby, crabbies.
409
00:16:04,630 --> 00:16:07,049
Look. Do they bite?
410
00:16:07,049 --> 00:16:08,885
Ah! They do bite.
411
00:16:08,885 --> 00:16:10,261
ALAN: Nice.
412
00:16:10,261 --> 00:16:12,180
Even though there's not a lot
of meat on them,
413
00:16:12,180 --> 00:16:15,308
I can roast the crabs
and then bash them up,
414
00:16:15,308 --> 00:16:17,268
and then we'll
cook them with oil.
415
00:16:17,268 --> 00:16:20,897
And the oil is gonna take on
the flavor of the crab.
416
00:16:20,897 --> 00:16:23,858
It's one of the coolest
crustacean cooking secrets
417
00:16:23,858 --> 00:16:25,109
that I know of.
418
00:16:25,109 --> 00:16:27,570
I'm gonna make
a crab-infused butter,
419
00:16:27,570 --> 00:16:29,488
drizzle it on top
of the oysters.
420
00:16:29,488 --> 00:16:31,324
It'll be a really wild take
421
00:16:31,324 --> 00:16:33,284
on oyster Rockefeller.
422
00:16:33,284 --> 00:16:34,702
These oysters are great,
423
00:16:34,702 --> 00:16:36,954
but unless I can find
the perfect mushroom,
424
00:16:36,954 --> 00:16:41,417
my menu's incomplete,
and time isn't on my side.
425
00:16:41,417 --> 00:16:48,382
♪ ♪
426
00:16:50,384 --> 00:16:51,802
GREG:
You need a hand over there?
427
00:16:51,802 --> 00:16:53,137
- I'm, like,
climbing this tree,
428
00:16:53,137 --> 00:16:55,181
and it's disintegrating
every step I take.
429
00:16:55,181 --> 00:16:56,265
GREG: Yeah.
Well, you want to grab my arm?
430
00:16:56,265 --> 00:16:57,558
- Here, I think I got it,
like, if I--
431
00:16:57,558 --> 00:16:58,726
GREG: Okay. NICO: Do this.
432
00:16:58,726 --> 00:17:00,978
There we go, okay.
433
00:17:00,978 --> 00:17:02,355
It is down to the wire here.
434
00:17:02,355 --> 00:17:03,981
We're gonna head
into the woods.
435
00:17:03,981 --> 00:17:06,317
I'm looking
to find a lot of berries,
436
00:17:06,317 --> 00:17:11,030
but the physical challenge
of the terrain and the fatigue
437
00:17:11,030 --> 00:17:12,990
of my muscles is something
438
00:17:12,990 --> 00:17:14,867
that I've
been most worried about.
439
00:17:14,867 --> 00:17:17,411
♪ ♪
440
00:17:17,411 --> 00:17:18,579
Those are huckleberries?
441
00:17:18,579 --> 00:17:20,957
GREG: Yeah, there we go. Wow!
442
00:17:20,957 --> 00:17:22,500
NICO:
These are perfect actually.
443
00:17:22,500 --> 00:17:24,252
The huckleberries
have the sweetness
444
00:17:24,252 --> 00:17:25,670
and the tartness
I need to make
445
00:17:25,670 --> 00:17:27,880
a berry barbecue type of glaze
446
00:17:27,880 --> 00:17:30,174
with the elk ribs
for the entrée.
447
00:17:30,174 --> 00:17:31,717
It just works really well
with, like,
448
00:17:31,717 --> 00:17:34,345
a good, charred fire flavor.
449
00:17:34,345 --> 00:17:35,846
That works.
450
00:17:35,846 --> 00:17:38,224
I think maybe we should
kind of head toward camp
451
00:17:38,224 --> 00:17:39,475
before it gets dark.
452
00:17:39,475 --> 00:17:41,519
GREG: Let's do it.
We'll make it happen.
453
00:17:41,519 --> 00:17:48,568
♪ ♪
454
00:17:58,578 --> 00:18:00,454
KIRAN: As we near
the foraging endgame,
455
00:18:00,454 --> 00:18:02,540
Alan has come storming back
456
00:18:02,540 --> 00:18:04,083
with an impressive haul
of shellfish,
457
00:18:04,083 --> 00:18:06,043
including
some small shore crabs
458
00:18:06,043 --> 00:18:08,045
that should pack big flavor.
459
00:18:08,045 --> 00:18:10,756
Although Nico's beach
expedition was less fruitful,
460
00:18:10,756 --> 00:18:14,176
she's found huckleberries,
and I wouldn't count her out.
461
00:18:14,176 --> 00:18:17,305
But with time dwindling,
both chefs are racing
462
00:18:17,305 --> 00:18:20,016
to find their remaining
big-ticket ingredients.
463
00:18:20,016 --> 00:18:27,064
♪ ♪
464
00:18:31,152 --> 00:18:34,614
GREG:
More oysters is our mission.
465
00:18:34,614 --> 00:18:36,991
NICO: Yeah.
466
00:18:36,991 --> 00:18:38,034
Ah! GREG: You all right?
467
00:18:38,034 --> 00:18:39,452
NICO: Oh, my gosh.
468
00:18:39,452 --> 00:18:41,746
GREG: If you need help,
I'll come back and get you.
469
00:18:41,746 --> 00:18:42,955
NICO: Got it.
470
00:18:42,955 --> 00:18:44,373
GREG: Nico's awesome.
471
00:18:44,373 --> 00:18:45,624
She seems to be willing
to roll with the punches.
472
00:18:45,624 --> 00:18:47,084
She's up for anything.
473
00:18:47,084 --> 00:18:49,253
Maybe I helped her out
a little bit here and there,
474
00:18:49,253 --> 00:18:51,464
but she's very skilled
in her own right.
475
00:18:51,464 --> 00:18:53,132
She's definitely tough.
476
00:18:53,132 --> 00:18:56,385
When she falls, she gets right
back up and keeps on going.
477
00:18:56,385 --> 00:18:58,054
NICO: Oh, [bleep]! [sighs]
478
00:18:58,054 --> 00:18:59,347
Here we go. GREG: All right.
479
00:18:59,347 --> 00:19:00,806
NICO: Got it.
480
00:19:00,806 --> 00:19:03,434
♪ ♪
481
00:19:03,434 --> 00:19:05,102
ALAN: [grunts]
482
00:19:05,102 --> 00:19:07,563
Unbelievable, this terrain.
483
00:19:07,563 --> 00:19:09,148
I'm under a time crunch.
484
00:19:09,148 --> 00:19:10,691
I just want
to find some mushrooms.
485
00:19:10,691 --> 00:19:13,361
BAHA: There are some
little white mushrooms.
486
00:19:13,361 --> 00:19:15,404
ALAN: These look like
angel wings to me.
487
00:19:15,404 --> 00:19:16,864
I probably wouldn't take them.
488
00:19:16,864 --> 00:19:18,658
BAHA: No?
Are those turkey tails?
489
00:19:18,658 --> 00:19:19,950
ALAN: Yeah, those look to be,
490
00:19:19,950 --> 00:19:22,119
but they're more of,
like, a medicinal.
491
00:19:22,119 --> 00:19:23,329
BAHA: Ah.
492
00:19:23,329 --> 00:19:24,455
ALAN: I'm picky.
493
00:19:24,455 --> 00:19:26,999
I'm not going
to use a subpar mushroom.
494
00:19:26,999 --> 00:19:29,251
I came in wanting matsutake,
495
00:19:29,251 --> 00:19:30,878
and I didn't find
a single one.
496
00:19:30,878 --> 00:19:32,963
If there aren't any matsies,
497
00:19:32,963 --> 00:19:34,799
I'll probably focus
on chanterelles.
498
00:19:34,799 --> 00:19:36,384
They're one
of my favorite mushrooms,
499
00:19:36,384 --> 00:19:38,386
just really extra special.
500
00:19:38,386 --> 00:19:39,887
But if we don't find those,
501
00:19:39,887 --> 00:19:42,223
I'll probably focus
on leafy green plants.
502
00:19:42,223 --> 00:19:44,225
I'll figure
something else out.
503
00:19:44,225 --> 00:19:50,147
♪ ♪
504
00:19:50,147 --> 00:19:54,068
NICO: This challenge
really tests your stamina.
505
00:19:54,068 --> 00:19:56,737
I don't know
if I can climb another step.
506
00:19:56,737 --> 00:19:58,489
- Another beach.
507
00:19:58,489 --> 00:20:01,075
Our salvation, or maybe.
508
00:20:01,075 --> 00:20:02,952
[laughs] NICO: We'll see.
509
00:20:02,952 --> 00:20:04,662
We're finally
at this different beach
510
00:20:04,662 --> 00:20:07,081
that Greg wanted to find.
511
00:20:07,081 --> 00:20:09,250
GREG: Nico, I'm just gonna look
in these rocks
512
00:20:09,250 --> 00:20:11,252
and see if I can find
where the oysters are.
513
00:20:11,252 --> 00:20:12,837
NICO: Okay.
514
00:20:12,837 --> 00:20:16,382
I definitely put my faith
in my partner on this one.
515
00:20:16,382 --> 00:20:18,676
GREG: Ah, here's one.
516
00:20:18,676 --> 00:20:20,553
♪ ♪
517
00:20:20,553 --> 00:20:22,888
Look at this.
Two good-sized ones.
518
00:20:22,888 --> 00:20:25,433
- There's plenty of oysters.
519
00:20:25,433 --> 00:20:27,476
Oh, yep, that'll work.
520
00:20:27,476 --> 00:20:30,771
GREG: Oh, wow.
NICO: Yeah, that's a good one.
521
00:20:30,771 --> 00:20:32,523
I mean, there's
definitely no shortage here.
522
00:20:32,523 --> 00:20:34,191
[laughs]
523
00:20:34,191 --> 00:20:35,526
I'm just so grateful.
524
00:20:35,526 --> 00:20:37,361
There's plenty of oysters
525
00:20:37,361 --> 00:20:38,612
for my first course.
526
00:20:38,612 --> 00:20:40,614
Oysters,
we can check off a list.
527
00:20:40,614 --> 00:20:42,199
Like, we're good on that.
528
00:20:42,199 --> 00:20:46,078
So there's a pretty nice little
colony of mussels over here.
529
00:20:46,078 --> 00:20:47,455
They're small,
but they're gonna have
530
00:20:47,455 --> 00:20:48,456
little bites of meat.
531
00:20:48,456 --> 00:20:49,748
You know, if they're tasty,
532
00:20:49,748 --> 00:20:53,127
they'll make a good addition
to my appetizer.
533
00:20:53,127 --> 00:20:54,503
How'd you do over there?
534
00:20:54,503 --> 00:20:55,796
GREG: I found sea lettuce,
535
00:20:55,796 --> 00:20:57,548
and it's okay to eat.
536
00:20:57,548 --> 00:20:59,508
- Just like that?
GREG: Yep.
537
00:20:59,508 --> 00:21:01,177
♪ ♪
538
00:21:01,177 --> 00:21:03,220
NICO: Do you think it would
crisp up if we did, like, a--
539
00:21:03,220 --> 00:21:04,722
GREG: Oh, there's a lot
of stuff you can do with it.
540
00:21:04,722 --> 00:21:05,806
- Yeah?
541
00:21:05,806 --> 00:21:07,349
If we roasted it,
it would be nice.
542
00:21:07,349 --> 00:21:08,684
GREG: Yeah.
543
00:21:08,684 --> 00:21:11,103
- I had, like, this vision
of what that first course
544
00:21:11,103 --> 00:21:12,313
should look like.
545
00:21:12,313 --> 00:21:14,023
I'm thinking roast up
some oysters
546
00:21:14,023 --> 00:21:15,566
with steamed mussels.
547
00:21:15,566 --> 00:21:17,109
And the sea lettuce,
548
00:21:17,109 --> 00:21:19,487
it has
a really nice ocean flavor.
549
00:21:19,487 --> 00:21:21,572
It'll be a perfect complement
to the oyster
550
00:21:21,572 --> 00:21:23,491
ground up into a pesto.
551
00:21:23,491 --> 00:21:26,660
Nice call on moving
to the other beach, Greg.
552
00:21:26,660 --> 00:21:28,287
When my restaurant shut down,
553
00:21:28,287 --> 00:21:29,413
I didn't have the confidence
554
00:21:29,413 --> 00:21:31,081
to accomplish
something like this.
555
00:21:31,081 --> 00:21:33,459
But I'm really proud
of myself.
556
00:21:33,459 --> 00:21:35,169
I really pushed myself.
557
00:21:35,169 --> 00:21:37,796
I feel stronger,
and that's real.
558
00:21:37,796 --> 00:21:40,216
Onward.
559
00:21:40,216 --> 00:21:47,223
♪ ♪
560
00:21:49,600 --> 00:21:51,727
BAHA: Oh, what's this?
561
00:21:51,727 --> 00:21:53,896
ALAN: Pick it up.
Let me see the underside.
562
00:21:53,896 --> 00:21:55,731
It's called a viscid cap.
563
00:21:55,731 --> 00:21:59,026
Yeah, so what you'd say is,
the smell is not distinctive.
564
00:21:59,026 --> 00:22:01,946
So we'll forget about those.
All we want is chanterelles.
565
00:22:01,946 --> 00:22:03,364
BAHA: I am concerned
566
00:22:03,364 --> 00:22:05,241
that we haven't
found a lot of mushrooms.
567
00:22:05,241 --> 00:22:08,744
I think Alan
has higher expectations,
568
00:22:08,744 --> 00:22:11,664
but I don't know
if we have the time.
569
00:22:11,664 --> 00:22:14,500
ALAN: One of the tricks
that I know about foraging
570
00:22:14,500 --> 00:22:18,045
is that if you find areas
where two places meet,
571
00:22:18,045 --> 00:22:21,298
that is a good place
for food to be found.
572
00:22:21,298 --> 00:22:24,718
I can see that there's
kind of a clearing up ahead,
573
00:22:24,718 --> 00:22:26,804
so I'm hoping
I'm gonna be able to get
574
00:22:26,804 --> 00:22:28,889
some decent mushrooms.
575
00:22:28,889 --> 00:22:30,724
Ooh, look.
576
00:22:30,724 --> 00:22:32,977
There's a couple nettles,
just as I thought.
577
00:22:32,977 --> 00:22:35,854
These are stinging nettles,
and these are one
578
00:22:35,854 --> 00:22:38,566
of the most nutritious plants
that I know of.
579
00:22:38,566 --> 00:22:40,276
They kind of make kale
look like a joke.
580
00:22:40,276 --> 00:22:43,362
I can use these nettles
in my oysters Rockefeller.
581
00:22:43,362 --> 00:22:45,197
There's a good sign
there's more variety here.
582
00:22:45,197 --> 00:22:47,283
But I came here for mushrooms,
583
00:22:47,283 --> 00:22:49,743
and I'm leaving
with mushrooms.
584
00:22:49,743 --> 00:22:51,829
Mature hemlock, lots of moss
585
00:22:51,829 --> 00:22:53,789
equals chanterelles.
586
00:22:53,789 --> 00:22:56,959
♪ ♪
587
00:22:56,959 --> 00:22:58,252
Hey, chants.
588
00:22:58,252 --> 00:22:59,837
Chanterelles. Chanterelles.
589
00:22:59,837 --> 00:23:01,922
Baha, we found mushrooms!
590
00:23:01,922 --> 00:23:03,882
It's chanterelles.
591
00:23:03,882 --> 00:23:05,593
And there's more. There's more.
592
00:23:05,593 --> 00:23:07,595
Chanterelles are one
of the most prized mushrooms
593
00:23:07,595 --> 00:23:09,054
around the world.
594
00:23:09,054 --> 00:23:12,808
They have a sort of apricot
and fruity aroma.
595
00:23:12,808 --> 00:23:14,894
I think some quick
pickled chanterelles
596
00:23:14,894 --> 00:23:17,438
will really bring
the elk ribs over the top.
597
00:23:17,438 --> 00:23:19,189
- How are you feeling?
598
00:23:19,189 --> 00:23:20,858
- Pretty damn good.
599
00:23:20,858 --> 00:23:23,485
This was definitely one of the
hardest things I've ever done.
600
00:23:23,485 --> 00:23:25,070
Physically,
I'm really busted up,
601
00:23:25,070 --> 00:23:27,656
but being able
to hunt an ingredient
602
00:23:27,656 --> 00:23:30,492
in its natural habitat
is just incredible.
603
00:23:30,492 --> 00:23:32,661
This is the reason I left
the restaurant industry
604
00:23:32,661 --> 00:23:35,539
to be a forager,
expand my horizons.
605
00:23:35,539 --> 00:23:36,790
ALAN: I'm feeling great.
606
00:23:36,790 --> 00:23:38,083
BAHA:
Yeah, I can see you're happy.
607
00:23:38,083 --> 00:23:40,169
ALAN: Uh-huh.
608
00:23:40,169 --> 00:23:47,176
♪ ♪
609
00:23:47,926 --> 00:23:49,345
[birds chirping]
610
00:23:49,345 --> 00:23:51,388
GREG: Oh, goodness.
This is gonna be good.
611
00:23:51,388 --> 00:23:52,765
I'm hungry.
612
00:23:52,765 --> 00:23:54,099
NICO: It's the morning
of the competition,
613
00:23:54,099 --> 00:23:55,768
and we decided
to reward ourselves
614
00:23:55,768 --> 00:23:58,228
with a quick oyster breakfast
before heading to the kitchen.
615
00:23:58,228 --> 00:23:59,897
Here, this one's popped.
616
00:23:59,897 --> 00:24:01,440
GREG: This one?
NICO: Yeah.
617
00:24:01,440 --> 00:24:02,775
GREG: It's a little
opened up already.
618
00:24:02,775 --> 00:24:05,778
NICO: Weird. Is that empty?
619
00:24:05,778 --> 00:24:08,530
GREG: Oh! [laughs]
620
00:24:08,530 --> 00:24:09,865
Jeez.
621
00:24:09,865 --> 00:24:11,950
♪ ♪
622
00:24:11,950 --> 00:24:13,160
NICO: What?
623
00:24:13,160 --> 00:24:14,620
GREG: Another empty oyster.
624
00:24:14,620 --> 00:24:16,372
- Every single one--
- We better hope--
625
00:24:16,372 --> 00:24:17,498
- For our last meal here.
626
00:24:17,498 --> 00:24:18,749
- We better hope that,
627
00:24:18,749 --> 00:24:19,958
when we get
to the cooking challenge,
628
00:24:19,958 --> 00:24:21,752
they're not all empty.
629
00:24:21,752 --> 00:24:23,253
NICO:
We have absolutely no time
630
00:24:23,253 --> 00:24:24,880
to go back and find oysters.
631
00:24:24,880 --> 00:24:27,591
If all the shells are empty,
I'm walking into that kitchen
632
00:24:27,591 --> 00:24:29,468
without an appetizer.
633
00:24:36,058 --> 00:24:39,061
[dramatic music]
634
00:24:39,061 --> 00:24:43,107
♪ ♪
635
00:24:43,107 --> 00:24:46,110
NICO: I see Alan and Baha,
and I'm thinking,
636
00:24:46,110 --> 00:24:47,861
"He's a master forager."
637
00:24:47,861 --> 00:24:50,823
It's been pushing me
knowing that I have
638
00:24:50,823 --> 00:24:52,408
a very formidable opponent.
639
00:24:52,408 --> 00:24:54,201
It also makes me nervous
that I'm
640
00:24:54,201 --> 00:24:58,122
possibly going up against him
with empty oyster shells.
641
00:24:58,122 --> 00:25:00,499
ALAN: I know Nico's got
some serious chops,
642
00:25:00,499 --> 00:25:03,252
and I am more tired
than I have been
643
00:25:03,252 --> 00:25:04,837
in a very long time,
644
00:25:04,837 --> 00:25:07,089
but I did not spend those days
645
00:25:07,089 --> 00:25:10,134
in the wilderness
to come here and lose.
646
00:25:10,134 --> 00:25:11,760
- Oh, wow.
647
00:25:11,760 --> 00:25:13,220
Look at that. ALAN: Whoo!
648
00:25:13,220 --> 00:25:15,848
NICO: All right. GREG: Wow.
649
00:25:15,848 --> 00:25:17,725
♪ ♪
650
00:25:17,725 --> 00:25:19,643
ALAN: Baha, over here.
651
00:25:19,643 --> 00:25:22,730
It is the most beautiful
outdoor kitchen
652
00:25:22,730 --> 00:25:24,231
that I have ever seen.
653
00:25:24,231 --> 00:25:26,400
It looks like something
I'd make myself.
654
00:25:26,400 --> 00:25:30,571
- Everything is just so rustic
and beautifully arranged.
655
00:25:30,571 --> 00:25:33,157
It's like,
all the fatigue drains away,
656
00:25:33,157 --> 00:25:34,575
and I just want
to get in there.
657
00:25:34,575 --> 00:25:38,036
- Chefs, teams, you made it!
658
00:25:38,036 --> 00:25:40,080
Welcome
to my wilderness kitchen.
659
00:25:40,080 --> 00:25:42,916
You name it,
if fire uses it, we have it.
660
00:25:42,916 --> 00:25:44,877
Let me introduce you
to Valerie Segrest,
661
00:25:44,877 --> 00:25:47,087
our wild edibles expert.
662
00:25:47,087 --> 00:25:50,299
- I am so excited to have seen
that you've immersed yourself
663
00:25:50,299 --> 00:25:52,593
in the bounty of the lands.
664
00:25:52,593 --> 00:25:55,637
- Survivalists, you guys
are now the sous chefs.
665
00:25:55,637 --> 00:25:58,390
- I'm excited
because this means food.
666
00:25:58,390 --> 00:25:59,683
- [laughs]
667
00:25:59,683 --> 00:26:01,977
- Working as teams
is entirely gonna determine
668
00:26:01,977 --> 00:26:03,062
the fate of the food.
669
00:26:03,062 --> 00:26:06,231
You guys have just four hours
670
00:26:06,231 --> 00:26:09,985
to create an appetizer,
an entrée, and a dessert
671
00:26:09,985 --> 00:26:13,030
using
your wild foraged ingredients,
672
00:26:13,030 --> 00:26:16,492
as well as your gifted protein,
elk ribs.
673
00:26:16,492 --> 00:26:18,786
Here they are.
NICO: They're gorgeous.
674
00:26:18,786 --> 00:26:21,288
VALERIE: For Indigenous people
of the Northwest Coast,
675
00:26:21,288 --> 00:26:23,290
the elk is
a real keystone species.
676
00:26:23,290 --> 00:26:25,584
Bringing that animal home
to our community
677
00:26:25,584 --> 00:26:27,878
and feeding everybody
is a unifying moment.
678
00:26:27,878 --> 00:26:30,923
- How you use
your culinary expertise
679
00:26:30,923 --> 00:26:34,927
to make your wild foraged
treasures pop on the plate,
680
00:26:34,927 --> 00:26:37,221
that is what
I am judging today.
681
00:26:37,221 --> 00:26:38,597
Feeling the pressure a bit?
682
00:26:38,597 --> 00:26:39,890
- It's time
to get cooking, man.
683
00:26:39,890 --> 00:26:41,183
- Yeah, I like that.
684
00:26:41,183 --> 00:26:43,018
Enough talking.
Let's get cooking.
685
00:26:43,018 --> 00:26:45,687
Let's go.
686
00:26:45,687 --> 00:26:47,272
ALAN: Thank you.
- Have fun with those.
687
00:26:47,272 --> 00:26:49,274
VALERIE: Yeah.
NICO: Oh, I will.
688
00:26:49,274 --> 00:26:51,193
The first thing
I'm gonna have you do
689
00:26:51,193 --> 00:26:54,279
is just help me
wash everything.
690
00:26:54,279 --> 00:26:56,657
BAHA:
Buddy, you look professional.
691
00:26:56,657 --> 00:26:58,033
ALAN: I'm dead serious.
692
00:26:58,033 --> 00:26:59,660
I'm at the top of my game,
693
00:26:59,660 --> 00:27:02,538
and I'm not gonna
let Nico take me down.
694
00:27:02,538 --> 00:27:03,789
NICO: I'm definitely nervous.
695
00:27:03,789 --> 00:27:05,666
There's no room
for mistakes here.
696
00:27:05,666 --> 00:27:07,876
This has to be perfect
the first time.
697
00:27:07,876 --> 00:27:09,837
- When I'm butchering game
at home,
698
00:27:09,837 --> 00:27:11,046
this is the hardest thing.
699
00:27:11,046 --> 00:27:12,840
There it is. NICO: There we go.
700
00:27:12,840 --> 00:27:15,134
For my entrée,
I'll be preparing
701
00:27:15,134 --> 00:27:18,303
spicy huckleberry
barbecue-glazed elk rib,
702
00:27:18,303 --> 00:27:19,888
serving that over a bed
703
00:27:19,888 --> 00:27:23,267
of sautéed
cauliflower mushroom.
704
00:27:23,267 --> 00:27:24,768
I'm doing the elk ribs first
705
00:27:24,768 --> 00:27:28,063
because I'm going
to slow cook them.
706
00:27:28,063 --> 00:27:29,857
I want them to have
as much time as possible
707
00:27:29,857 --> 00:27:31,316
because it's a very lean meat.
708
00:27:31,316 --> 00:27:35,362
I want it to be really tender
when it comes out.
709
00:27:35,362 --> 00:27:37,489
ALAN: So now is the magic.
710
00:27:37,489 --> 00:27:39,533
- What you doing?
What's that?
711
00:27:39,533 --> 00:27:42,119
- I'm crushing the crabs
in the mortar and pestle.
712
00:27:42,119 --> 00:27:43,620
So for the appetizer,
713
00:27:43,620 --> 00:27:46,248
I need to take some oysters,
cook them,
714
00:27:46,248 --> 00:27:47,666
and then we're gonna put them
715
00:27:47,666 --> 00:27:50,460
into the shell
with a little bit
716
00:27:50,460 --> 00:27:51,753
of cooked nettles
on the bottom.
717
00:27:51,753 --> 00:27:53,171
Hopefully, I'm gonna
make a little butter sauce
718
00:27:53,171 --> 00:27:55,007
with the wild crab butter.
719
00:27:55,007 --> 00:27:56,133
- These are your crabs?
720
00:27:56,133 --> 00:27:57,342
- Yeah,
those are the wild crabs.
721
00:27:57,342 --> 00:27:59,094
You ever made
crustacean butter?
722
00:27:59,094 --> 00:28:00,971
- Yes, I think that's all you
can do with those little crabs,
723
00:28:00,971 --> 00:28:02,180
isn't it?
724
00:28:02,180 --> 00:28:03,557
- It's about the only thing
you can do.
725
00:28:03,557 --> 00:28:05,601
- Baha, do you like the energy
of a kitchen?
726
00:28:05,601 --> 00:28:09,229
- I'll take the hiking through
the bush over it, but yeah.
727
00:28:09,229 --> 00:28:10,522
♪ ♪
728
00:28:10,522 --> 00:28:11,857
- Hey, Nico.
- Yes.
729
00:28:11,857 --> 00:28:12,858
KIRAN: I have a question for
you.
730
00:28:12,858 --> 00:28:14,234
- Okay.
731
00:28:14,234 --> 00:28:15,819
- What is that in the corner
of your roasting pan?
732
00:28:15,819 --> 00:28:17,446
- That's
the licorice fern root.
733
00:28:17,446 --> 00:28:19,615
And we're going
to use that to infuse
734
00:28:19,615 --> 00:28:22,659
some sweet polenta cakes
for dessert.
735
00:28:22,659 --> 00:28:24,411
- Okay, I'm not gonna
ask you about the mushroom
736
00:28:24,411 --> 00:28:25,954
because I want to be--
737
00:28:25,954 --> 00:28:27,247
NICO: You want to be surprised?
KIRAN: Surprised.
738
00:28:27,247 --> 00:28:29,207
Yes.
739
00:28:29,958 --> 00:28:31,668
- Oh, God, smell that.
740
00:28:31,668 --> 00:28:33,503
[laughs]
741
00:28:33,503 --> 00:28:35,589
- All right, guys!
Two-hour mark.
742
00:28:35,589 --> 00:28:37,507
You're halfway!
- Two hours.
743
00:28:37,507 --> 00:28:39,176
NICO:
We're in a time crunch here.
744
00:28:39,176 --> 00:28:40,510
BAHA: Okay,
I got your thistle roots.
745
00:28:40,510 --> 00:28:41,845
Where do you want them?
746
00:28:41,845 --> 00:28:44,222
ALAN:
The entrée is the elk ribs.
747
00:28:44,222 --> 00:28:45,641
I grilled the ribs.
748
00:28:45,641 --> 00:28:46,975
You cook them slowly.
749
00:28:46,975 --> 00:28:49,269
And then I'm going
to put them into the pot
750
00:28:49,269 --> 00:28:50,646
with a little bit
of the elk stock
751
00:28:50,646 --> 00:28:53,148
to get these ribs
to start getting tender.
752
00:28:53,148 --> 00:28:54,650
With the rib,
there's a little bit
753
00:28:54,650 --> 00:28:57,402
of the sauteed thistle roots
and a mushroom conserve
754
00:28:57,402 --> 00:28:58,904
made from chanterelles.
755
00:28:58,904 --> 00:29:00,572
I always clean chanterelles
with water.
756
00:29:00,572 --> 00:29:05,619
One speck of dirt is not
doing honor to the mushrooms.
757
00:29:05,619 --> 00:29:07,371
- He's so demanding--
758
00:29:07,371 --> 00:29:08,997
in a good way.
759
00:29:08,997 --> 00:29:11,375
♪ ♪
760
00:29:11,375 --> 00:29:12,668
GREG: Ah.
761
00:29:12,668 --> 00:29:15,253
- I want to make sure
we get all actual oysters.
762
00:29:15,253 --> 00:29:17,255
GREG: Not little shell oysters.
763
00:29:17,255 --> 00:29:20,133
- These all look like
oysters to you, right?
764
00:29:20,133 --> 00:29:21,843
- Ah, now you're
putting it on me.
765
00:29:21,843 --> 00:29:23,345
NICO: Yes, I am.
766
00:29:23,345 --> 00:29:28,141
The appetizer that we're
doing is a coal-roasted oyster
767
00:29:28,141 --> 00:29:32,270
topped with an ocean pesto
with the sea lettuce
768
00:29:32,270 --> 00:29:34,564
and pickled
pink huckleberries.
769
00:29:34,564 --> 00:29:37,985
But will there even be oysters
inside the shells?
770
00:29:37,985 --> 00:29:40,112
♪ ♪
771
00:29:40,112 --> 00:29:43,115
ALAN:
These are the thistle roots.
772
00:29:43,115 --> 00:29:45,117
I'm just testing the texture.
773
00:29:45,117 --> 00:29:46,493
Ten more minutes or so.
774
00:29:46,493 --> 00:29:47,953
It's a chef's dream.
775
00:29:47,953 --> 00:29:49,871
The freshest ingredients
you can ever have
776
00:29:49,871 --> 00:29:51,289
are the ones
that you'll pick yourself.
777
00:29:51,289 --> 00:29:53,500
BAHA:
Am I one of the ingredients?
778
00:29:53,500 --> 00:29:54,793
- You are one
of the ingredients
779
00:29:54,793 --> 00:29:56,253
I harvested in the wild.
780
00:29:56,253 --> 00:29:58,588
- [laughs]
781
00:29:58,588 --> 00:30:00,507
NICO: This is dessert.
782
00:30:00,507 --> 00:30:02,467
The licorice fern root
actually has a lot
783
00:30:02,467 --> 00:30:04,177
of sweetness to it,
so I didn't want
784
00:30:04,177 --> 00:30:06,179
to add too much sugar.
785
00:30:06,179 --> 00:30:08,765
- Chefs, you have
one hour remaining.
786
00:30:08,765 --> 00:30:10,600
Use it wisely. Good luck.
787
00:30:10,600 --> 00:30:13,311
You're almost there.
- Okay, let's go.
788
00:30:13,311 --> 00:30:14,855
I need you over here, Greg.
789
00:30:14,855 --> 00:30:17,065
Those berries might do it.
You want to pull the stems off?
790
00:30:17,065 --> 00:30:18,734
- Yes, now that we've got all
791
00:30:18,734 --> 00:30:21,153
of these beautiful
little berries sorted,
792
00:30:21,153 --> 00:30:22,404
we're gonna be making
793
00:30:22,404 --> 00:30:26,992
a tiny, little
huckleberry barbecue glaze.
794
00:30:26,992 --> 00:30:29,494
It can be tricky
when you glaze stuff
795
00:30:29,494 --> 00:30:32,873
because sugar loves
to just burn up on you.
796
00:30:32,873 --> 00:30:35,000
ALAN: Okay, right now,
get the huckleberries.
797
00:30:35,000 --> 00:30:36,710
BAHA: Get the huckleberries.
798
00:30:36,710 --> 00:30:38,170
ALAN: Try to get as many
of the stems off as you can.
799
00:30:38,170 --> 00:30:39,546
BAHA: Yeah.
800
00:30:39,546 --> 00:30:42,132
- Just gonna make some crepes
with this acorn flour,
801
00:30:42,132 --> 00:30:44,134
and the pastry cream
802
00:30:44,134 --> 00:30:47,179
will have the huckleberries
cooked on top of it.
803
00:30:47,179 --> 00:30:49,097
When you're in the kitchen,
you always say,
804
00:30:49,097 --> 00:30:50,474
"behind you,"
when you're behind someone.
805
00:30:50,474 --> 00:30:51,600
BAHA: Okay.
806
00:30:51,600 --> 00:30:52,893
NICO:
How we looking on oysters?
807
00:30:52,893 --> 00:30:55,395
GREG: This one is just open.
808
00:30:55,395 --> 00:30:57,314
♪ ♪
809
00:30:57,314 --> 00:30:59,691
NICO: Okay,
it's the moment of truth.
810
00:30:59,691 --> 00:31:01,234
These are great.
811
00:31:01,234 --> 00:31:02,652
These are gonna work.
812
00:31:02,652 --> 00:31:04,071
Let's go ahead
and pull all of them,
813
00:31:04,071 --> 00:31:05,572
and then I need you
to come help me over here.
814
00:31:05,572 --> 00:31:09,284
That pesto--grind, grind away.
815
00:31:09,284 --> 00:31:12,162
♪ ♪
816
00:31:12,162 --> 00:31:15,290
ALAN: Man,
that is a delicate touch.
817
00:31:15,290 --> 00:31:17,375
♪ ♪
818
00:31:17,375 --> 00:31:20,879
- Seaweed is tough.
NICO: All right, you killed it.
819
00:31:20,879 --> 00:31:22,589
GREG: Take a sniff.
820
00:31:22,589 --> 00:31:23,757
Mm.
821
00:31:23,757 --> 00:31:25,550
NICO: Holy [bleep], dude.
822
00:31:25,550 --> 00:31:27,302
- Yeah, that's awesome, huh?
823
00:31:27,302 --> 00:31:29,554
- Oh, my God.
- Mm-hmm.
824
00:31:29,554 --> 00:31:32,724
- That's better
than I thought it was gonna be.
825
00:31:32,724 --> 00:31:34,684
ALAN: So we're gonna put
the pastry cream here.
826
00:31:34,684 --> 00:31:36,770
I learned from a chef from Rome
827
00:31:36,770 --> 00:31:39,189
this is how
we would do risotto.
828
00:31:39,189 --> 00:31:41,233
Not like that. [bleep] damn.
829
00:31:41,233 --> 00:31:42,484
See? Now everyone's watching.
830
00:31:42,484 --> 00:31:44,569
Now I can't do it. BAHA: Yeah.
831
00:31:44,569 --> 00:31:45,987
[laughs]
832
00:31:45,987 --> 00:31:47,531
It's, like, alive.
833
00:31:47,531 --> 00:31:48,824
ALAN: If it's good enough
834
00:31:48,824 --> 00:31:50,826
for the three-star
Michelin restaurant Saison,
835
00:31:50,826 --> 00:31:51,993
it's good enough for me.
836
00:31:51,993 --> 00:31:54,788
- Chefs, ten minutes left.
837
00:31:54,788 --> 00:31:56,289
- Let's go.
838
00:31:56,289 --> 00:31:58,542
- I'm making wild crab
butter hollandaise.
839
00:31:58,542 --> 00:32:02,045
If the hollandaise gets
too warm or too cold,
840
00:32:02,045 --> 00:32:04,798
both of those things can
make it curdle and separate,
841
00:32:04,798 --> 00:32:06,883
and then you are
completely screwed.
842
00:32:06,883 --> 00:32:09,177
So it's something you want
to do at the last minute.
843
00:32:09,177 --> 00:32:12,764
My hollandaise is
the fluffiest, silkiest
844
00:32:12,764 --> 00:32:15,225
that you will ever taste.
845
00:32:15,225 --> 00:32:17,644
- This is some witch's butter.
846
00:32:17,644 --> 00:32:20,355
This is gonna
garnish our dessert.
847
00:32:20,355 --> 00:32:22,232
Hopefully,
it'll turn out kind of like
848
00:32:22,232 --> 00:32:24,526
a little forest gummy bear.
849
00:32:24,526 --> 00:32:26,736
- Five minutes left!
850
00:32:26,736 --> 00:32:28,029
Get plating!
851
00:32:28,029 --> 00:32:29,990
BAHA: Behind you.
852
00:32:29,990 --> 00:32:31,783
♪ ♪
853
00:32:31,783 --> 00:32:34,536
- You're nearly at the end
of your epic journeys
854
00:32:34,536 --> 00:32:37,956
because you only
have one minute left.
855
00:32:37,956 --> 00:32:39,291
Get it done, guys.
- Right.
856
00:32:39,291 --> 00:32:42,711
Just like this?
- Yes, and directly on top.
857
00:32:42,711 --> 00:32:45,422
ALAN: This one's
the money shot right here.
858
00:32:45,422 --> 00:32:46,965
KIRAN: 30 seconds.
859
00:32:46,965 --> 00:32:50,510
Now is the time
to finish those plates.
860
00:32:50,510 --> 00:32:52,512
NICO: Sorry, Greg.
I'm just gonna do my thing.
861
00:32:52,512 --> 00:32:53,763
GREG: Staying out of the way.
862
00:32:53,763 --> 00:32:57,893
- Five, four, three,
863
00:32:57,893 --> 00:33:01,021
two, one.
864
00:33:01,021 --> 00:33:02,480
Put it all down. You guys--
865
00:33:02,480 --> 00:33:04,149
- Is that it? KIRAN: Are done.
866
00:33:04,149 --> 00:33:06,151
Well done.
867
00:33:06,151 --> 00:33:08,820
- 20 more seconds
would have been great.
868
00:33:08,820 --> 00:33:10,363
- Would have been great.
869
00:33:10,363 --> 00:33:12,574
♪ ♪
870
00:33:16,036 --> 00:33:18,121
[dramatic music]
871
00:33:18,121 --> 00:33:20,415
- Chefs, you did it.
- We did it.
872
00:33:20,415 --> 00:33:23,084
- Nico, we will start
with your appetizer.
873
00:33:23,084 --> 00:33:26,588
- This is an oyster
that we've coal roasted,
874
00:33:26,588 --> 00:33:28,548
topped with an ocean pesto
875
00:33:28,548 --> 00:33:30,342
made with seaweed
that we found.
876
00:33:30,342 --> 00:33:32,761
And then there's steamed
mussels to go along with that.
877
00:33:32,761 --> 00:33:35,055
I've pickled
some pink huckleberries
878
00:33:35,055 --> 00:33:36,473
to balance it out.
879
00:33:36,473 --> 00:33:38,975
- I think the pesto
is a wonderful blend
880
00:33:38,975 --> 00:33:41,102
of that seaweed
that's in there.
881
00:33:41,102 --> 00:33:42,646
It's got
that nice balance to it.
882
00:33:42,646 --> 00:33:45,148
- I really taste the sea
in the seaweed.
883
00:33:45,148 --> 00:33:47,609
The sweetness of the mussel
also really complements it.
884
00:33:47,609 --> 00:33:49,569
I'm very happy with that.
- Thank you.
885
00:33:49,569 --> 00:33:51,947
- Okay, Alan.
Tell us about this.
886
00:33:51,947 --> 00:33:54,199
- So it's a riff
on wild oysters Rockefeller.
887
00:33:54,199 --> 00:33:56,534
I have nettles
and then a hollandaise
888
00:33:56,534 --> 00:33:59,663
made from pounded wild crabs.
889
00:33:59,663 --> 00:34:01,998
- Nettles have such
a mineral flavor to it.
890
00:34:01,998 --> 00:34:03,750
They make you feel like
you're drinking milk
891
00:34:03,750 --> 00:34:05,585
because they have
that same mouthfeel.
892
00:34:05,585 --> 00:34:07,504
- I love
the thought process here
893
00:34:07,504 --> 00:34:08,922
of a wild oysters Rockefeller.
894
00:34:08,922 --> 00:34:10,632
I love the idea
of the nettles under there.
895
00:34:10,632 --> 00:34:11,800
Nettle's quite creamy.
896
00:34:11,800 --> 00:34:13,593
It'll give you
that sumptuous texture
897
00:34:13,593 --> 00:34:14,970
in your mouth,
and that comes through.
898
00:34:14,970 --> 00:34:17,180
Don't get the crab.
I'm just looking for it.
899
00:34:17,180 --> 00:34:18,556
I'm not finding it.
900
00:34:18,556 --> 00:34:19,683
But other than that,
great dish, man.
901
00:34:19,683 --> 00:34:20,976
Well done.
902
00:34:20,976 --> 00:34:23,311
Okay, Alan, next dish.
903
00:34:23,311 --> 00:34:24,854
Tell us about this entrée.
904
00:34:24,854 --> 00:34:27,107
- You have the elk rib
braised in a little bit
905
00:34:27,107 --> 00:34:29,401
of oatmeal stout,
boiled thistle roots
906
00:34:29,401 --> 00:34:34,114
cooked in duck fat,
and a chanterelle conserve.
907
00:34:34,114 --> 00:34:36,616
- It's almost like
the elk is the sideshow here.
908
00:34:36,616 --> 00:34:39,828
That thistle root
is just outstanding.
909
00:34:39,828 --> 00:34:41,997
The chanterelles have
been treated beautifully.
910
00:34:41,997 --> 00:34:44,374
Who would have thought
that I'd have got an elk rib,
911
00:34:44,374 --> 00:34:48,211
and I'm actually going
for the thistle root.
912
00:34:48,211 --> 00:34:49,796
- Okay, so, Nico, tell us
913
00:34:49,796 --> 00:34:52,799
about this plate
of beautiful elk.
914
00:34:52,799 --> 00:34:56,052
- We have the elk rib
I cut into a short rib
915
00:34:56,052 --> 00:34:58,638
with barbecue sauce made
with huckleberry.
916
00:34:58,638 --> 00:35:01,975
And then it's served on a bed
of cauliflower mushrooms.
917
00:35:01,975 --> 00:35:05,270
So I hope you enjoy.
918
00:35:05,270 --> 00:35:07,314
- First of all,
919
00:35:07,314 --> 00:35:09,858
I've never eaten
a cauliflower mushroom.
920
00:35:09,858 --> 00:35:11,443
Well done.
921
00:35:11,443 --> 00:35:13,320
You did absolutely
the right thing
922
00:35:13,320 --> 00:35:15,238
in not messing with it too much
923
00:35:15,238 --> 00:35:17,032
because it really is delicious.
924
00:35:17,032 --> 00:35:20,118
And I think the texture
of it is quite incredible.
925
00:35:20,118 --> 00:35:21,244
I mean, it's literally--
926
00:35:21,244 --> 00:35:22,787
- Yeah, it's like
perfect al dente--
927
00:35:22,787 --> 00:35:24,247
KIRAN: It's just--
- Butter noodles.
928
00:35:24,247 --> 00:35:26,166
- It's butter noodles
but better.
929
00:35:26,166 --> 00:35:28,209
KIRAN: I really feel privileged
to have eaten this ingredient
930
00:35:28,209 --> 00:35:30,754
because not many people
in the world will have.
931
00:35:30,754 --> 00:35:33,840
- I was concerned about the elk
because you have
932
00:35:33,840 --> 00:35:36,051
to cook them differently to
make that meat really tender,
933
00:35:36,051 --> 00:35:37,427
and you did it.
934
00:35:37,427 --> 00:35:40,513
- And the ribs, again,
it's an explosion of flavor.
935
00:35:40,513 --> 00:35:43,266
The sauce that you've made
with the huckleberries,
936
00:35:43,266 --> 00:35:45,143
very intense flavors.
937
00:35:45,143 --> 00:35:47,145
It's good cooking,
really good cooking.
938
00:35:47,145 --> 00:35:48,772
- Thank you.
939
00:35:48,772 --> 00:35:50,523
- I would say your presentation
could have been
940
00:35:50,523 --> 00:35:52,067
a little bit more refined.
941
00:35:52,067 --> 00:35:56,404
You've done the excellence
of the flavor disservice
942
00:35:56,404 --> 00:35:58,907
from the messy presentation.
943
00:35:58,907 --> 00:36:01,951
You two are making our lives
next to nearly impossible,
944
00:36:01,951 --> 00:36:05,580
so one of you had better have
messed up your dessert course.
945
00:36:05,580 --> 00:36:07,290
Nico, your dessert, please.
946
00:36:07,290 --> 00:36:08,708
- So here you have
947
00:36:08,708 --> 00:36:13,088
licorice fern root
infused polenta cake.
948
00:36:13,088 --> 00:36:15,799
It's topped
with candied witch's butter
949
00:36:15,799 --> 00:36:17,133
and huckleberry.
950
00:36:17,133 --> 00:36:20,804
I simmered the licorice root
in milk and cream
951
00:36:20,804 --> 00:36:22,931
to make the corn grits.
952
00:36:22,931 --> 00:36:25,517
- I'm really liking
the process behind how
953
00:36:25,517 --> 00:36:26,684
you've built this dish.
954
00:36:26,684 --> 00:36:27,894
It's sumptuous,
955
00:36:27,894 --> 00:36:29,813
this texture
from how you fried it,
956
00:36:29,813 --> 00:36:31,272
this texture from the berries.
957
00:36:31,272 --> 00:36:33,858
I would pump up the licorice
fern a little bit more.
958
00:36:33,858 --> 00:36:36,403
It's a really nice flavor.
I want a bit more of it.
959
00:36:36,403 --> 00:36:38,571
- And I'm, like,
surprised at how minty
960
00:36:38,571 --> 00:36:41,074
that witch's butter candy is.
961
00:36:41,074 --> 00:36:42,450
- So I have
to give props to Greg
962
00:36:42,450 --> 00:36:44,953
because that
is his forestry knowledge
963
00:36:44,953 --> 00:36:46,955
that he brought to the table
out in the field--
964
00:36:46,955 --> 00:36:48,123
- Aw.
965
00:36:48,123 --> 00:36:49,249
- Because I would
not have known anything
966
00:36:49,249 --> 00:36:50,375
about what that was.
967
00:36:50,375 --> 00:36:51,918
- Nico,
you're doing yourself proud.
968
00:36:51,918 --> 00:36:54,546
I'm so impressed.
Honestly, well done.
969
00:36:54,546 --> 00:36:57,424
Alan, for the last dish,
tell us.
970
00:36:57,424 --> 00:36:58,883
- It's all
about the huckleberries.
971
00:36:58,883 --> 00:37:00,802
I wanted to put a pile
of them on something,
972
00:37:00,802 --> 00:37:02,887
so I made crepes
from acorn flour,
973
00:37:02,887 --> 00:37:05,306
pastry cream
with a little bit of caramel.
974
00:37:05,306 --> 00:37:08,476
♪ ♪
975
00:37:08,476 --> 00:37:11,146
- Delicious eating.
976
00:37:11,146 --> 00:37:12,689
I think it's balanced.
977
00:37:12,689 --> 00:37:14,399
There's enough sweetness
from the caramel
978
00:37:14,399 --> 00:37:16,276
in the pastry cream
to carry the dessert.
979
00:37:16,276 --> 00:37:18,903
And this pile of berries
is just--you just want
980
00:37:18,903 --> 00:37:20,405
to keep going back for more.
981
00:37:20,405 --> 00:37:21,656
- The huckleberries
are the star.
982
00:37:21,656 --> 00:37:22,866
KIRAN: Yeah.
- Yeah.
983
00:37:22,866 --> 00:37:24,951
- And I mean,
that's very, very obvious.
984
00:37:24,951 --> 00:37:27,829
- Because food activates
memories so well,
985
00:37:27,829 --> 00:37:29,998
there's this really
special elder in my life
986
00:37:29,998 --> 00:37:32,959
who makes
a beautiful acorn soup,
987
00:37:32,959 --> 00:37:34,169
and she puts
huckleberries in it.
988
00:37:34,169 --> 00:37:35,253
- Really?
989
00:37:35,253 --> 00:37:36,337
VALERIE: And that's what
I'm remembering.
990
00:37:36,337 --> 00:37:38,047
For me, it's just,
like, seasonal.
991
00:37:38,047 --> 00:37:39,174
It's home.
992
00:37:39,174 --> 00:37:40,550
It's really,
really, really good.
993
00:37:40,550 --> 00:37:41,843
- Thank you.
994
00:37:41,843 --> 00:37:42,969
- You basically
have made everything
995
00:37:42,969 --> 00:37:44,554
entirely impossible.
996
00:37:44,554 --> 00:37:45,889
- Ridiculous.
- Yes.
997
00:37:45,889 --> 00:37:47,432
I think we're going to send
you back out in the wild
998
00:37:47,432 --> 00:37:48,475
and leave you there--
999
00:37:48,475 --> 00:37:50,059
[laughter] NICO: I know.
1000
00:37:50,059 --> 00:37:52,395
KIRAN:
Where you clearly belong.
1001
00:37:52,395 --> 00:37:54,647
We've got some stuff
to think about here.
1002
00:37:54,647 --> 00:37:57,525
[dramatic music]
1003
00:37:57,525 --> 00:37:59,986
ALAN: I thought Kiran
and Valerie really appreciated
1004
00:37:59,986 --> 00:38:03,823
what I was trying to portray
in some of the dishes.
1005
00:38:03,823 --> 00:38:08,495
And seeing Valerie light up
eating mountains and handfuls
1006
00:38:08,495 --> 00:38:10,038
of berries, you know,
I could tell
1007
00:38:10,038 --> 00:38:11,664
that that resonated with her.
1008
00:38:11,664 --> 00:38:13,833
♪ ♪
1009
00:38:13,833 --> 00:38:16,002
NICO: I really think
Greg and I achieved
1010
00:38:16,002 --> 00:38:17,295
something incredible here.
1011
00:38:17,295 --> 00:38:19,172
I've worked with a lot
of sous chefs
1012
00:38:19,172 --> 00:38:21,174
that wouldn't have done
as well as he did today.
1013
00:38:21,174 --> 00:38:23,134
I think that a lot
of that came
1014
00:38:23,134 --> 00:38:25,345
from our bonding experience
in the wilderness
1015
00:38:25,345 --> 00:38:29,933
to be able to mesh well
in the kitchen here today.
1016
00:38:29,933 --> 00:38:31,351
- All right, guys, here we are,
1017
00:38:31,351 --> 00:38:34,604
at the end
of this epic adventure.
1018
00:38:34,604 --> 00:38:36,523
There was one
very clear mission here,
1019
00:38:36,523 --> 00:38:38,483
which was
to create incredible food
1020
00:38:38,483 --> 00:38:41,236
from the ingredients
that you foraged from the wild.
1021
00:38:41,236 --> 00:38:45,281
And you absolutely knocked
that out of the park.
1022
00:38:45,281 --> 00:38:46,533
Well done.
1023
00:38:46,533 --> 00:38:48,159
- Both approached your dishes
1024
00:38:48,159 --> 00:38:50,662
in your own so
beautifully unique way,
1025
00:38:50,662 --> 00:38:53,331
and I'm super into it.
1026
00:38:53,331 --> 00:38:57,710
- But at the end of the day,
this is a competition.
1027
00:38:57,710 --> 00:39:00,880
By the slimmest of margins,
1028
00:39:00,880 --> 00:39:05,677
the chef who has won
this challenge earned this
1029
00:39:05,677 --> 00:39:07,512
based on overall presentation
1030
00:39:07,512 --> 00:39:09,430
and making
their foraged ingredients
1031
00:39:09,430 --> 00:39:13,268
shine more
in the entrée and dessert.
1032
00:39:13,268 --> 00:39:15,311
- Alan.
BAHA: Yeah!
1033
00:39:15,311 --> 00:39:17,939
[laughing] Yeah, buddy!
1034
00:39:17,939 --> 00:39:21,985
Yes, good job!
1035
00:39:21,985 --> 00:39:24,737
ALAN: Oh!
1036
00:39:24,737 --> 00:39:27,115
- I'm bummed that we
didn't come out on top,
1037
00:39:27,115 --> 00:39:29,659
but I think what
I'm taking away from this
1038
00:39:29,659 --> 00:39:33,663
is a renewed faith
in my strength.
1039
00:39:33,663 --> 00:39:35,498
Now I know what I can take,
1040
00:39:35,498 --> 00:39:38,167
and it's a lot more
than I thought I could.
1041
00:39:38,167 --> 00:39:39,836
ALAN: This was definitely one
of the hardest things
1042
00:39:39,836 --> 00:39:41,129
I've ever done.
1043
00:39:41,129 --> 00:39:42,630
I don't even know
if it's sunk in yet.
1044
00:39:42,630 --> 00:39:45,174
I'm really thankful for Baha.
1045
00:39:45,174 --> 00:39:49,178
I never expected
a survivalist to throw down
1046
00:39:49,178 --> 00:39:50,597
in the kitchen with me.
1047
00:39:50,597 --> 00:39:52,640
We did it, and it feels great,
1048
00:39:52,640 --> 00:39:55,476
but not as great
as a shower is gonna feel.
1049
00:39:57,729 --> 00:40:00,773
[soft rock music]
1050
00:40:00,773 --> 00:40:07,780
♪ ♪
79116
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