All language subtitles for Chef.Swap.at.the.Beach.S01E04.1080p.WEB.h264-REALiTYTV

[narrator] This is
Myrtle Beach, South Carolina.

Sixty miles of beautiful,
sunny beaches, attractions,

and more than
2000 restaurants.

With amazing culinary options,
the beach has become
a true foodie destination.

Our host, chef Amanda Freitag,
loves southern hospitality,

great food,
and healthy competition.

So she's here to set up
a chef swap challenge.

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

[narrator] Today, Amanda
will take two local chefs
out of their comfort zones,

[narrator] Today, Amanda
will take two local chefs
out of their comfort zones,

-and swap them
into each other's kitchens.
-What?

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

Or what food they'll cook.

Maybe an appetizer, an entree,
or a dessert.

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

And they'll have
just 60 minutes

to make chef Amanda
and local culinary experts,
Dylan and Johanna,

a dish that might
earn them their very own
Chef Swap knife,

and major bragging rights.

[Amanda] It's time
for Chef Swap.

Today on
Chef Swap at the Beach,

Today on
Chef Swap at the Beach,

two local favorites face off
for a friendly battle.

Dude, I'm psyched
when I come to work.

There's not a day
I don't come to work
and go

"Ah [bleep],
I don't wanna be there."

No, every day,
every day's a new day.

My world cuisine menu
means I could do
whatever I want.

Whatever direction I want.

Whatever new cuisine
I want to discover.

So at 17, kinda like, was like
[imitates angelic sound]

The light came on,
it was an epiphany
and it was non-stop there.

I learned everything
I could about food, wine,
and everything, to this day,

I learned everything
I could about food, wine,
and everything, to this day,

I'm 63 years old,
and I haven't stopped,
like, researching.

Being self-taught
has made me work
twice as hard.

You know, not,
not to prove myself,
to prove it to myself.

My wife completes me.

She is the final stamp
on the stuff I make.

When I'm headed
in a wrong direction,
she's like "Hmm."

So, like, without her...

I had a little
food and wine shop,
uh, across the way,

and we had kids.

So we waited
'till the kids grew up,
moved out,

And then I wanted to have
my own restaurant, per se.

I like going to a restaurant
where it's an inspired menu
with an inspired chef.

I like going to a restaurant
where it's an inspired menu
with an inspired chef.

That's what,
that's what I look for.
That's what I love.

And that's what
keeps me going.

I grew up in a house where
everything was homemade.

Jellies, mayonnaise.

My mother's a very good cook,
and her mother was, too.

I learned at a very early age

what the difference
between good food was
and bad food is.

My favorite thing on earth
is a vegetable plate
my mother would make.

I mean, she's totally
my inspiration for cooking.

I moved around a lot.
I cooked from Hawaii
to the East Coast.

I moved around a lot.
I cooked from Hawaii
to the East Coast.

So I did a lot of
Pacific rim style cooking,
a lot of Asian influences.

German influence,
the French influence in there.
Mix everything together.

I'm just a big believer
in, in hard work
and good things happen.

When I'm not working,
I'm either fishing,
or I have a farm,

and we're growing butterbeans
and corn out there this year.

I fish as much as I can.

You know, that and coaching
my kid's baseball team,
basketball team, everything.

I've got a beautiful wife.
I've got two kids
that I adore.

I've got a beautiful wife.
I've got two kids
that I adore.

They're obviously
my favorite things
in the world.

Yeah, I'm probably
a giant teddy bear, you know?

[chuckles]

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

-Chef!
-Somebody said
they wanted to see the chef?

-That's me.
-Ah, I didn't know
it was you, chef.

-[Amanda] Hey, chef.
-Uh-oh.

-You don't mind me coming
into your kitchen, do you?
-How are you?

-Good to see you.
-I have something for you.

-It's time
for a chef swap. Yes.
-Chef swap? Yeah!

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

Who the chef is
that you're swapping with.

-And what
you're gonna be cooking.
-All right.

But, before you open it,
I want you to pick
one ingredient

But, before you open it,
I want you to pick
one ingredient

from your kitchen
that you cannot cook without.

Could be for an appetizer,
for an entree,
or a for a dessert.

Okay, I gotta pick now?

-You gotta tell me right now.
-Right now, right now,
right now.

-I give you two seconds.
-Preserved lemon.

-Ooh!
-I love preserved lemon.

Green peas?

-Okay. That's a good one.
-It's colorful. Colorful.

-Open her up.
-All right.

"Bistro 217, chef Adam Kirby,
Entree..." and a cocktail?
[bleep]

"Bistro 217, chef Adam Kirby,
Entree..." and a cocktail?
[bleep]

"Steve Perrone.
From Perrone's Restaurant."

He's my arch-nemesis
right down the road, so...

And entree/cocktail, hmm.

I added a cocktail,
which is unusual,
but I know you can do it.

All right, fine.
How much time I got for this?

You have one hour.

This Chef Swap
starts right now.

As in, right now?

-As in, right now!
-Okay, right now?

[Amanda] Our chefs
bring one ingredient
and have 60 minutes

to swap restaurants

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

Judged on taste, integration,
and creativity.

Judged on taste, integration,
and creativity.

-[Jim] Hey, chef,
how's it going?
-Jim.

-How are you man?
-[Jim] Good.

Let me take you on a tour
around Perrone's kitchen?

-Elvis. How you doing, man?
-Steve, how you doing, man?

This is our dry herb area.

Keep all of our dry herbs
up here.

All the spices,
we got over here.

Anything you want,
they're all over here.

We got everything in here
from clam juice to,
you know, more spices.

Got a couple of coolers.

We got our fresh produce
in here, broccolini, carrots,
zucchinis, squash.

-There's cheeses, eggs,
and milks, and butters.
-Butter!

-There's cheeses, eggs,
and milks, and butters.
-Butter!

This is our grill area.

We're sitting
at about 500 BTUs here.

Your right side is hotter
than your left side.

And if you need
any help with anything,
just let me know.

I'll be working
right over there.

-Okay, all right, thanks, man.
-Okay.

[Jim] Let's have some fun.

Yeah man, thank you.

-Hey, chef!
-Hey, how are you?

-Good to see you.
-Good, how are you?

-So you made it over.
-Got a...

-sort of an idea
of what I'm gonna do here.
-Okay.

So just sort of
work our way through it.

-Okay.
-I know you have sweet peas.

Yeah, I got some sweet peas.

You're like that's really
gonna seal the deal
on this dish.

-I like the color.
-Oh.

-I like the color.
-Oh.

-Okay.
-Still want it to be pretty.

-So you're over here.
-Yeah, yeah.

-You brought your ingredient?
-Yes.

-Preserved lemons?
-Preserved lemon.

Tell my why you love 'em.

World cuisine is my, uh, menu.

With a Mediterranean focus.

-And these are just so great
in so many things.
-I think it's...

-I think
it's a great ingredient.
-Really versatile.

-Yup.
-You saw the kitchen?

Yup, Elvis gave me the tour.

-You feel good? Yeah.
-I know where all,
everything, of course.

-Do you want less time?
-It's not tough,
it's not tough enough.

Can you do it in 30
instead of an hour?

-No.
-No, give me the hour.

-I'll take the hour,
I'll take the hour.
-Yeah. Okay.

-If you want an hour...
-Yeah?

Time starts now.

Uh, all right!

Uh, all right!

See you in an hour!

[Amanda] Our chefs
can use anything they want
from each other's shelves.

If they can find it.

We're gonna
confit some garlic.

I need some roasted garlic.

So we'll just
throw that in the oven.

Next, I'm gonna need
some, uh, shallots.

Shallots, shallots, shallots.

-Shallots?
-Yup.

Thanks.

Yeah, I'm gonna
slice some shallots.

Let it marinade
in the buttermilk
for a little bit.

And then, uh,
cover 'em with flour
and fry 'em.

And then, uh,
cover 'em with flour
and fry 'em.

They're gonna go in, um,
I'm gonna do a risotto cake.

Pans, pots, pots, pots.

Here we go.

Try to cook
a little bit of pasta.

Little salt and pepper
in the water, why not?

-Start getting that--
-So it's been some time
since I've seen you, chef.

You've been doing all right?

Everything's good, man.

-Been out fishing?
-Wife, kids, family.

Been fishing like crazy.

All right, let's see here.

I've got some shiitakes.

Gonna make
some kind of noodle cake.

Let's get moving here,
let's...

Time is of the essence here.

[Adam] So I wanna put
as many flavors into this
as I can, I mean,

when I talk about flavors,
I'm talking about feelings.

You know, us as Americans,
we like sweet, we like spicy,
we like crunchy.

So I'm gonna try to throw
as many of those into the dish
as possible.

[Amanda] Okay,
what are you working on?
You got garlic.

I got some garlic confit
in the oven.

-Okay.
-I need a little
roasted garlic.

Uh, I'm gonna make
a risotto cake.

-Okay.
-We got some beautiful,
fresh snapper in there.

With, uh,
some kind of fresh, uh, sauce.

And I'm gonna use
my secret ingredient.

And I'm gonna use
my secret ingredient.

-Which I gotta make
a paste for that, so...
-Okay, plus cocktail.

Got it, I won't,
I won't let you down.
You'll get a cocktail.

[Amanda] Thank you.

So these shiitake mushrooms
soak up all this oil.

You gotta use
a good bit of it.

[Amanda] All right, chef,
you're cooking.

-[Adam] Yeah, getting to it.
-Looks great.

Yeah we're starting off
with a little
wasabi pea sauce.

-You got shiitakes working.
-Yup.

Red bell pepper,
we're gonna make a little
noodle cake with that.

-So we're going
in the Asian direction?
-Yeah.

Beautiful. All right,
get cooking.

-Looks like you got
a lot to do.
-Thank you, thank you. Yeah.

-Elvis!
-Yes, sir.

-Oh yeah, it's a little trick
to that one. Oh, yeah.
-A little temperamental?

-All right,
you should be good to go.
-All right, thanks.

[Adam] All right,
she's making me nervous.

-Mmm.
-[Adam] She's already
tasting things

that I haven't even
put anything in there yet.

These are about
right where I want them.

[Steve] You got
some beautiful snapper
in there,

so I thought
I'd highlight the snapper.

Goes with his theme
which is, I believe,
American seafood.

I thought I'd just
jazz it up a little.

[Adam] So at my bistro,
we make all our own breads.

We probably run four
or five specials for lunch
for dinner every night.

We probably run four
or five specials for lunch
for dinner every night.

Catfish is that
whole fried fish,

which is a great way
to eat fish.

Our filet mignon's
been on that menu
for a long time,

with the gruyere potato cake
and the cream spinach.

Grouper over
the dirty shrimp risotto,

with a caper brown butter,
my favorite sauce.

How much time am I at?

Forty-five minutes.

I'm gonna make
a little saffron tea.

Little warm water.

It's just, uh, a pepper sauce,
just a different twist,

different ingredients, put it
in a different direction.

Let that steep a little.

All right, Steve's gonna be
upset I made a big mess
in his kitchen,

All right, Steve's gonna be
upset I made a big mess
in his kitchen,

but that's just the deal.

Give a little heat,
a little sweet.

I mean, it's like,
you lick a lemon,

you feel it,
'cause it makes you pucker up.

So we don't wanna make
bland food that doesn't
feel like anything.

-[Amanda] Oh, hey, chef.
-Hi, there.

[laughing]

We didn't even talk about
the fact that you're swapping
with Adam.

And you know Adam pretty well.

It's a small community,

-we're, you know,
we're all tight.
-[Amanda] Yeah.

-This is beautiful.
-[Steve] Saffron tea.

That's gonna go
in the, uh, rice cake.

It seemed like you had
a lot of time before, but...

[Steve] I know,
it's tick-tocking.

-You talking to me
ain't helping either, okay?
-I know!

-You talking to me
ain't helping either, okay?
-I know!

-You can talk and work,
I've seen you do it before.
-[Steve] Okay.

Oh, lemon juice,
how about the bar?

[Steve] There's not
enough acid
in this preserved lemon,

because the curing
brings down that acid level.

Lemon juice.

So you gotta boost it back up
with some lemon juice.

[Adam] Salt and pepper
everything, you gotta
season throughout.

Don't overcook
the shrimp, dude.

Don't overcook the shrimp.

Throw these peppers
into my noodle dish.

Oh, yeah, break up those eggs,
nice farm egg.

You're gonna have
to step on it, 'cause I gotta
make the drinks, too.

Check that for salt
and pepper in a minute.

This has to be cooked, though?

This has to be cooked, though?

I found pre-cooked risotto.

-[Amanda] Great. Perfect.
-Like, 80% done.

-So this'll be great
for the cake.
-Okay, good, you're good.

Clock? Clock?

What the [bleep] is this,
Vegas?

No clocks, no windows.
How much time I got?

-[Amanda] Thirty-nine.
-Thirty-nine minutes?

-Okay, so you're
in Steve's kitchen.
-'Sup?

We're competitive.

Competitive in a friendly way?

-Yeah, well,
pretty friendly, yeah, sure.
-[laughing]

I've known Steve a long time,
so we talk a lot of trash
to each other, for sure.

-A 100%.
-That's what chefs do.

-Just gonna make him look bad.
But that's okay.
-That's it!

-You know.
-Do it!

All right,
I gotta get to work.

[Steve] Rice is a little hard,

[Steve] Rice is a little hard,

I'm gonna have
to cook it down,
just a little.

I like to cook
with new methods.

I'm dry-aging fish
here at Perrone's.

Just started that recently.

We do a lot
of sous-vide cooking.

If you walk
through my kitchen,

there's
a thousand ingredients.

They're playthings.

I love the challenge
of learning a new cuisine,

with its style, its taste,
its own ingredients
pertaining to that area.

You know,
that makes good exciting.

-[Elvis] Chef?
-Yeah?

I heard you earlier,
you said you wanted to use
some snapper.

-You want me to find you
a couple nice pieces?
-Yeah, thank you, sir.

Thank you.
Elvis is the shizz-nizzle,
as my man, Snoop, would say.

[Adam] Let's see
how that cake's looking.

So that's pretty cool.

So that's pretty cool.

[Jim] Check it.

Hot.

All right, this is gonna be
the little red pepper sauce.

That should do it.

We got some
preserved lemon spread
that I made.

Sambal,
which is a chili sauce.

Some salt,
and some fresh lemon juice.

[Adam] I'm gonna soak 'em
in this tempura.

They'll lightly fry.
How am I doing on time?

Running out of it,
that's for sure.

What happened to the peas?
Where are they?

Pea sauce is in the window.

-Wasabi is not wasabi,
I want more heat out of it.
-You want more heat?

-Wasabi is not wasabi,
I want more heat out of it.
-You want more heat?

Find another spice.

-Right.
-There's a lot of spices
in here.

Fresh thyme, how about
some fresh thyme?

-The garden. I'm gonna look.
-You got thyme in the garden?

Yeah, I think I have
some thyme in the garden.

I wanna make sure
to get a lot of shrimp
and shiitake,

bell pepper,
and all of these things.

Don't forget about
those suckers, Adam.

So we're gonna
drop these fish.

I'm gonna go on the hot side.

Just keep that skin flat
for a minute.

Four drinks.

-Those are beautiful.
-These are
awesome blueberries.

Just throwing blueberries
all over his bar.

-That's okay,
Steve won't mind.
-I'll let Steve know

-I was here.
-Steve will have to
clean up after you.

-I was here.
-Steve will have to
clean up after you.

I'm gonna smear blueberry,
"Kirby was here."

All right, then I'm gonna get
some of this cool basil
that we have.

-Ooh!
-And instead of having
lime in there,

this is sort of
my own little twist
on the thing. Yuzu.

-I love yuzu.
-What is it, like,
a Japanese kind of grapefruit?

-Kind of a...
-Lime-y.

-So you're multitasking.
Your fish is cooking.
-Right. Right.

-And you're fine with it?
You're running back?
-I'm about to run back there.

All right, so, uh,
no fresh thyme.

I don't know if you like
this flavor profile, but...

-But I got it. Big oregano.
-What's that?

No? No fresh thyme.

No? No fresh thyme.

Can I go out to the garden?

I'll take some
of that micro basil.

All right,
how much time I got? Time?

-[Amanda] Whoo yeah.
That looks good.
-Yeah, that works.

All right,
let's go make a cocktail.

All right.

Some fresh cilantro.

Tequila.

So what do you got?

A little mercadito.

Means "little market"
in Spanish.

Means "little market"
in Spanish.

-Uh...
-I speak the language.
[laughing]

[Steve] Oh, okay, sorry. Um...

So I call it a little market
'cause it's all packed full of
[bleep] you get at the market.

Like nice, fresh vegetables.

You have ten minutes.

Ten minutes? Uh-oh.

-Yeah I'm running out of time.
-[Amanda] All right, no,
you'll be fine.

You got this.

And, where is she?

There it is.

Tell her it's right there.
I got [bleep] to do.

[narrator] Learn more
about the chefs
and restaurants

featured in this show
at chefswap.com.

[Steve] Uh, the texture thing,
the risotto cake was soft,

and you needed a little,
there's a little fruit
in there for sweet.

And then there's just
the crispy, fried shallots.
Did a little crunch.

You know.
Food is all about balance.

[Steve] Okay,
back to the fryer.

Little more color than
I wanted on there.

That fish is almost there.

More, more, more.

Gotta be crispy.

Otherwise, you're toast.

-[Steve] Time?
-[Amanda] Six minutes.

Six minutes? [laughs]
All right.

Uh, that one
kind of fell apart.

All right, fish.

All right,
hot side right here.

[Amanda] You're gonna fry up
this bok choy?

-[Adam] Yup. Yup.
-Fish is almost done?

-Noodle cakes are almost done?
-That's right.

-Drink is at the bar?
-Drink is at the bar.

Just a little heat.

Wasabi's not cutting it.

[Adam] Bok choy,
nice and crispy.

[Adam] Bok choy,
nice and crispy.

Where's that sriracha?

We're good. I'm done!

Boom.

[Jim] Hey man,
it was a pleasure, dude.

-Thanks for your help, dude.
Thanks for your help, bro.
-No problem. You got it, man.

[Steve] All right,
we're almost there.

You got a whole five minutes.

-Excellent, all right.
-Luxurious.

Got everything you need?

Cooled room temp sauce,
warm cake, hot fish.

It stuck a little.

[bleep]

We gotta go with those.
I'm out of time.

Fish's a little rough looking.

How do you feel?

How do you feel?

-Eh. Eh, a little roughed up.
-You look fantastic.

You know what? You're glowing.

-Glowing?
-[Amanda laughs]

This is a challenge
about not working
with your own equipment.

You don't know
where the sweet spots are,
the, you know?

Oh, rough, rough, rough.

[Amanda] That's it,
you got ten seconds.

-Ten seconds.
-[Amanda] Seconds.

-Ten seconds, seconds.
-[Amanda] Seconds.

-Now you have six seconds.
-Seconds.

-[Amanda] Now you have
four seconds.
-Seconds.

[Amanda] Okay.

[laughing] And...

-[man] One.
-And plate!

[clapping]

[clapping]

-[man] Good job, man.
-[Steve sighs]

[clapping]

[Steve] All right-y.

So, Dylan, Johanna.

I have a little surprise
for you.

-Oh, yeah?
-All right!

We've been working
pretty hard,

so I thought we'd have
some cocktails!

-All right!
-Cocktails!

This is called the mercadito.

Cheers.

-Cheers!
-Ooh, yes.

Mmm.

Really clean tasting,
that cilantro in there
is amazing.

She's going back
for a second sip.

-Mmm.
-[Amanda laughs]

I could get used to that.

If this is a prelude to
what's to come,

-I can't wait to taste.
-[Amanda] Exactly.

Steve made us a snapper
that was seared
on the griddle.

Steve made us a snapper
that was seared
on the griddle.

He made a crispy risotto cake.

-[Johanna] Okay.
-[Amanda] And there is
some saffron,

and then there's also
his chosen ingredient,
preserved lemons.

-Ooh!
-Preserved lemons.

-Oh, boy.
-So let's give it a try.

[Johanna] Yes, indeed.

[Dylan] Mmm.

-[Dylan] Yup, right on.
-Mmm.

Holy moly.

Steve is a culinary titan
here on the Grand Strand.

And he came to cook today.

The crispy risotto cake
with the crispy shallots
in there, with the saffron...

-Knockout.
-Boom.

Steve's high energy
is on this plate.

He and Adam
are very competitive.

He and Adam
are very competitive.

-They've competed
locally before.
-Right.

-[Amanda] Sure.
-But never
in each other's house.

-Right.
-And I think that's great
for them.

-I bet they're having a blast
back there doing it.
-[Amanda] Yeah.

[Dylan] For us, I mean,

I think we're the real
winners here, aren't we?

-Oh, yeah.
-We're definitely
the winners here.

How do we make this dish
a little bit better?

I want a little more fat.

-[Johanna] Mmm-hmm.
-That's, I think that's what
I'm looking for.

The sauce could use a little,
a just a little tad
of sweetness.

-It's, uh, slightly
on the tartar side.
-Mmm-hmm.

Other than
those minute little things,

I think Chef Perrone, uh,
set the bar pretty high.

-Nice.
-Yes, he did.

-Nice.
-Yes, he did.

[Amanda] Chef Adam
brought with him sweet peas.

And he made a pan-seared
scamp grouper

over shrimp noodle cake.

with tempura bok choy.

Just right off the bat,
it's gorgeous.

I don't even wanna mess it up.

The plating is great.

-I'm going-- [laughs]
-But I'm going in.

-Knock it down, yes.
-[Dylan] Going in.

First off, scamp grouper
is one of my favorite
local groupers.

Works really well with this.

He did a great job
keeping that skin
nice and crispy.

-Being a local fisherman,
he knows fresh fish.
-[Amanda] Yes.

He brought that expertise
onto the plate.

He brought that expertise
onto the plate.

-[Johanna] I love
the bok choy.
-[Amanda] Mmm.

I could eat
just a whole bowl of it
by itself.

-Extremely creative.
-Mmm-hmm.

Chef went down an Asian road
in many different ways.

We have a little bit
of Thai influence.

There was some wasabi

-that went into
the sweet peas.
-In the peas?

-I just picked it,
I just got the wasabi.
-[Johanna] Mmm-hmm.

I think
this would fit perfectly

on Perrone's menu.

-They do bring in influences
from Asia, from India.
-Right.

He studied Steve
and he read the book.

He wrote a novella
and this is great.

And then that shrimp
and noodle cake...

-Yeah, this noodle, it just...
-...is really interesting.

[Amanda] There's shiitakes
in here, there's shrimp
in there.

[Amanda] There's shiitakes
in here, there's shrimp
in there.

I think what chef Adam
could have done better

is add some acidity
to this plate.

But maybe...

This blue mule will
lighten it up a little bit.

It's vodka, local blueberries
that he muddled with basil

-from the garden.
-Ooh, all right.

-Cheers.
-Cheers, ladies.

-Cheers.
-All right.

I mean, that's...

-You got some
acidity in there.
-Mmm.

-I think it really connects.
-Works well.

To watch these two
go head to head
in this competition

has been really cool.

And they came to play,

-both of them
came to play today.
-[Amanda] Yeah.

-both of them
came to play today.
-[Amanda] Yeah.

They both wanna win.

Yeah this is the finals
and they're both in it to win.

-How was that?
-More fun that humans
should be allowed to have.

It was, I thought
I was gonna be nervous,
but it was a lot of fun.

-It was a lot of fun. I was.
-You looked a tiny bit nervous
to me in the beginning.

I was. I'm just trying
to show off right now.

-Yes.
-Okay!

-Yeah, yeah.
-This is
somebody else's kitchen.

-You know...
-When was the last time
you did that, for real?

Uh, never.

I never did that.

I don't cook anywhere else.
I cook at my place.

So this was, uh,
like, quite the adventure.

-Hey, chef.
-All right.

-How'd that go?
-It went, it went by quick.

Yes, it did.

-You were running
all over the kitchen.
-I was.

I, uh, hopefully. Steve
had a pretty good time,

I, uh, hopefully. Steve
had a pretty good time,

and I got to make
a really big mess
in his kitchen

-back there, which was fun.
-[Amanda laughs]

And I'm just like
"Ha-ha, Steve!"

You know.

-I love your camaraderie
between you guys...
-Right.

...it's hilarious.

[Amanda] Our friendly rivalry
has come down to this.

Who gets the Chef Swap knife?

Chef Adam, Chef Steve.

Okay, so I decided
to up the ante,

because I know you guys
are fierce competitors,

and you both
make a mean cocktail.

Who needs more than an hour
to make an entree
and a cocktail?

-Yes.
-Nobody.

-No problem, right?
-It was all good.

I have to thank you both,
because you really showed up
and made some beautiful food.

I have to thank you both,
because you really showed up
and made some beautiful food.

Chef Adam.

You took a lot of influences
from Asian cultures.

That was really fun to see.

We loved
what you did with that.

So did you have fun
in the kitchen with Jim?

That was fun.

It was, you know,
a little chaotic
towards the end, you know?

I loved it,
thank you for doing it.

Yeah, you're welcome,
it was my pleasure.
i had a fun time.

[Amanda] Steve.

-Yes?
-Elvis and you
had a rapport going on?

I mean, that kitchen's
totally different than yours.

-Yeah.
-The way it's set up.

Kitchen's a kitchen.

We all find everything.

We all find everything.

Your dish was multi-level
bombs of flavor

And I think Adam
has a bill for you

for the saffron that you used.

-It was just a pinch!
-[Amanda laughs]

-So that was memorable,
and your dish was beautiful.
-Well, thank you.

Chef Adam.

Chef Steve.

The Chef Swap knife goes to...

Chef Steve.

Wow.

-Thank you.
-How do you feel?

-Thank you.
-How do you feel?

Great. It was a lot of fun.

-Good job to you too, sir.
-Thanks, man.

[Amanda] Chef Steve wowed us
with that perfect fish.

That wonderful risotto cake,
and all his textures
and flavors.

Plus his mercadito drink
topped it all off.

Thank you, thank you so much.

-Adam,
thank you for everything.
-Thank you, yeah.

[Amanda] Yay!

[Amanda] I'm Amanda Freitag,

join me next time as we put

two more amazing
Myrtle Beach chefs to the test

on Chef Swap at the Beach.

For more
on the chefs and restaurants
featured in this episode,

visit chefswap.com.

visit chefswap.com.