01x06 - The Risotto Dish

[bunniefuu]

(dramatic music)

- [Narrator] Welcome to Sparklers,

part cooking competition and travel show,

featuring some of the

world's best sparkling wines.

- So what makes this

show extremely unique,

is that this a self judged.

Each of us within the episode

have the opportunity to become the judge

that oversees what goes on.

You might side with your friends.

You might side with a foe.

I don't know. We'll see.

- So for me, the dish that was the best,

that stood above the

rest was Maryam's dish.

(all exclaim)

- What? What?

And now I get to be the judge again,

but here we go again America.

I find myself in this chair.

And I know everyone's gonna be upset

and I'm already nervous.

Think about it like this,

Meg and George are from my

home turf, they're Napa,

and today is Claire's birthday.

So what in the hell am I supposed to do?

Honestly, I can't really see an edge

in either one direction.

I know that everyone of those players

has come out really strongly

with different ideas and takes.

So I'm honestly terrified

and I'm guaranteed to upset someone

so, I guess that's the name of the game?

(bright upbeat music)

So tonight's challenge is

centered around Arborio rice,

AKA most likely a risotto,

although I can't speak for what

they're gonna choose to do.

This is an ingredient that comes from

the Piedmont region in Italy.

Usually prepared quite

simply, and also very richly.

- Wine and risotto.

That pairing, so much

cheese, mixing all day,

probably gonna have a sore arm

from the mixture that's gonna happen

to get that rice perfectly

plumped with the stock.

Risotto is life and

with sparkling Cortese,

that's gonna be a pairing for the ages.

- [Maryam] I know both teams

are up to the challenge

to take on risotto,

but I think we could all use

some brushing up on our technique.

Thankfully, we've got a world-class chef

who's going to show us the secret

to making a perfect risotto.

Chef Thomas Papa from Villa Sparina.

- Hello,

- Even though it's a simple dish,

it does take a fair amount of technique.

Remember that it's on the stove

and it has to be in constant motion.

So there's a lot that could

go wrong with making risotto.

Although, I'm less worried

about the risotto going wrong

than I am about really just making sure

that the flavors come together

and complement the wine.

Risotto's kind of a great main dish,

because you can take a lot of liberty.

There's a lot of

opportunity for creativity.

Aesthetic is really important.

I think by now we all know

that if it looks pretty,

we're happier to eat it, but

I am a stickler for the rules.

So it's going to come down

to whoever makes the dish

that pairs best with this wine.

I'm expecting each team to

get their hands dirty again,

and forage for at least one

ingredient out on the property.

This is the second time

I've asked them to do this.

But what can I say? I'm

a sucker for foraging.

I'm really excited

about these teams today.

I know that George and

Meg have a friendship

they can rest on in the kitchen.

And I think I could say the

same for Kaner and Claire.

So, hopefully that brings

out the best in everybody.

It's cool that they're friends,

but sometimes when you

cook with your friends,

honesty really flows.

So we got to make sure

that everybody gets along

by the end of this episode.

(upbeat music)

- Let's do this.

- Let's do this.

Already, risotto challenge.

We wanna keep it nice and fresh and bright

because this wine, I think for both of us,

it was just like really, really fresh.

- So much fresh.

- Really linear.

- It reminds me of springtime in glass.

'Cause it's just green.

It's tart. It's bright.

So we're gonna implement a

lot of that into the dish

with these peas.

- Yep, absolutely.

- A lot of this beautiful green.

- Foraged, local leaks,

local salt from Jacobsen.

Awesome.

- 100%

- We foraged on the

property for our garnishes,

beautiful flowers.

- So, so pretty.

- So let's make a risotto.

- We're gonna make a risotto.

We're gonna use a little

bit of the wine in it.

So we're honoring Oregon

and Italy as well.

Also by honoring the Coast.

- And the Cape Maritime

- We're getting some maritime.

We're gonna get that.

- Some merrior.

- We're gonna use some protein.

We're gonna get some serious scallops.

I think we got to go.

Let's do this.

- Let's do it.

Let's f*cking do it.

(upbeat music)

I'm gonna start chopping the

shallot, garlic, cup of cloves.

'Cause it's Italian. We need garlic.

Or transylvania. (chuckles)

I just said it like a transylvania accent.

- Let's do transylvania accent today.

- Do you need more wine.

- This moment, no, but

I can pour you some.

- No, it's okay. Focus

on what you're doing.

I'll be fine.

As long as Maryam doesn't screw me again.

Not again, not on my birthday.

- Not on your birthday.

- Heaven forbid.

- That's a good point.

- I'm just so excited to try.

- It's testing which one? This one?

- Yes, that will look

That's the heavier one.

- Keep that for the zest.

Alright, I'm gonna get over here,

start on my sage brown butter,

because that's gonna

make everything happy.

- I have to say like,

I'm just really impressed

by all of us.

- Everyone can throw it down.

- I think we can.

And it's even in like,

just a couple of days,

everybody's elevated so much.

- Impressively, unexpectedly.

- Right?

Like I don't know how to do any of that.

What do you think about the

oil I put in by the way. Good?

- Looks perfect to me.

- Great. Love it.

Oh my gosh.

- I'm gonna take that bowl back.

- I love butter.

- It's not enough butter.

It's never enough butter.

- Protects your arteries.

'Cause we're coming forward. (laughs)

- This is not a healthy dish.

And you know what? It's not meant to be.

So-

- Healthy dishes are-

- Don't fool yourself

into thinking it will be.

This is what God intended

the kitchen to smell like.

- All the time.

- Sage brown butter.

- Oh man. Baby, baby.

- It's gonna be worth.

- That's gonna be good.

- It's gonna be worth it.

- It's gonna be good.

- How's that heat looking?

- Medium, medium plus.

- Okay, so the next part here

is to get the rice in there.

You wanna kind of gently fry

the rice, give it some texture.

Be careful not to break

it up with our spatula.

We are gonna deglaze and then peas.

So the wine. I'll get ready.

I'll have the wine on your left side.

- To deglaze.

- Okay, so I'm pretty pleased

with where I'm at here.

- I'm I being gentle

enough with this rice?

- Yeah, I liked your style. You're good.

- Treat like a lady.

I tried to treat my

oysters like ladies today

and they weren't ladies,

they were little b*tches.

- They don't always play along. You know?

- God! That looks great.

Baby, baby, baby.

- Go one, stop.

And then the go a two.

- Oh and it smells so good.

- Maybe one more, one more. Bam.

Okay. You ready for the first stir?

- So ready.

Time to start stirring for 20 minutes.

- All right.

- And now I just stir forever, yeah?

- Basically.

- Yeah, sounds good.

Cheers.

- Cheers.

- Beautiful man.

- So after we get to about-

- 75%?

- Al dente, we're gonna add cream

in our last broth hit.

And at that point, we'll add

a little bit more butter.

We'll add that cup of cheese

and we'll add a dash of lemon.

You ready?

- Yeah. Go, go, go, go, go.

- All right. So we have

like two and a half-

- Two and a half, man.

I tell you what mate.

- Talk to me.

- My left bicep is gonna be

really strong after this.

- Are you having fun with that?

- Actually it's more like my traps.

- Whose got more traps.

- It's not, that's completely incorrect.

- Completely incorrect.

I'mma top you up there my friend.

- Okay, I'm not gonna say no.

I wanna win.

- I mean, winning's fun.

I gotta show up for LA.

- Gotta show up for LA.

For ourselves, but for LA.

- Mostly for LA. (chuckles)

- All right, I'mma give you

the first taste. You ready?

- How's texture?

- They're getting tanner.

They're all all done tanning actually.

They're getting there.

- Scallops are so not good.

- This is hot.

- They're feeling left

out over here. I can tell.

- Oh, they're gonna be stars.

This seems great, you know?

At the Super Bowl, you have

to watch half a football game

to get Beyonce to come out.

- You have to watch a lot of

commercials to get to Beyonce.

Soon as that guy's ready, I'm

gonna hit you with some cream

and then you're gonna get one more ladle.

Then we're gonna go in with the cheese.

We're gonna go in with the butter,

we're gonna go in with

one-half sprig of lemon.

- Working in some of these

restaurants, I can see it,

but I've never had to actually do it.

So, it's really cool to get to do it.

- Absolutely.

- And not on a line.

Thank God. Jesus.

- Are you ready?

- (sighs) Hello, happy little scallops.

Scallops are really hard.

Because in a matter of seconds,

they go from being perfect to rubber.

- Okay, I think it's time.

- You think it's time?

- I think it's time.

Go butter.

You're gonna go lemon.

- Lemon next.

- Yeah, cheese last.

- And I'm just gonna-

- Just get in there. I

took all the seeds out.

All right, I'm gonna do one flip.

- I'm gonna add the cheese in.

- Get the cheese in there.

- Here.

- I'm gonna move this.

This is gonna be hard.

I'm gonna move it to the front, okay?

Once you feel like it's all stirred in,

get it to the center and

we're gonna turn the heat off

and let it rest for about a minute.

- Yeah, sure.

- Okay?

All right.

- That's perfect. That's perfect last up.

- Let's do a little bit of cheese.

Perfect.

And you wanna cut off the side.

- Yeah, kind of like tilt it.

- Give me like-

- Resting on it.

- So.

All right, Claire,

this is where you are

going to shine my dear.

Give it what you want.

You're so creative.

You're so colorful.

- Right?

- Sage brown butter.

I know I'm salivating in watching it.

Just watching it, I'm like, whoa!

Okay, and we're gonna finish

with just a little pinch

of this black garlic.

- Done. Oh sh*t!

Can I just touch it up,

'cause it's falling apart?

- We were done.

Now we are-

- We're absolutely done. Done.

- Done, done. (exhales deeply)

I feel good about that. How do you feel?

- Good.

- I wanna eat that.

- I wanna eat that so bad.

- I'm really jealous of judge.

- Yeah, right?

(exhales deeply) All right.

(tense dramatic music)

- Hey.

- Hey.

- Hi there.

- Hi.

- This is like deja vu.

- I know, right?

- I can't do it again.

- You okay? Are you triggered?

- Yeah and happy birthday.

Thank you for cooking

for me on your birthday.

- Yeah, right? (laughs)

It was absolute pleasure.

- Yeah we do.

Our beautiful Brut from

Gavi made in Piedmont,

perfectly paired with

a rendition of risotto,

but with local ingredients

playing on the Italian

and Oregon kind of vibe.

- Yeah.

- I think originally,

our inspiration for this

was to just go green,

because this wine is so fresh, so bright.

We also wanted to incorporate

seafood into this,

because Villa Sparina is

relatively close to the Coast.

So we want something a little coastal.

- Sage brown butter.

Got a little fried sage for you.

And then just that black garlic salt.

- Oh, and there's peas.

- Oh and please enjoy the spring peas.

- (laughs) And the spring peas.

What's inside the risotto as well.

- May I start?

- Please.

- Please go.

(gentle upbeat music)

- I just always choose

the spoon every time.

- You get more stuff.

- Look at the scallop.

They're vaguely cooked.

- That's not good. I know it wouldn't be.

(suspenseful music)

- I don't wanna give too much away.

- Please don't.

- But it's very, very tasty.

And you should be really proud.

- Thank you.

- Thank you.

Appreciate that.

- Thank you guys.

- Cheers.

- All right.

- See you in a bit.

- See you later.

- Good luck.

- See you by the fire later.

- See you by the fire.

- Hope it's hard for you.

- Oh, it will be Kaner, don't worry.

- They're gonna bring it.

- You do feel?

- Good.

I mean, I again, I'm proud of what we did.

I think we worked really well together.

I think it's gorgeous.

And I think it serves

the wine really well.

(glasses clinking)

- I'm proud.

- Anything goes.

Let's see. I feel good.

Let's get out of here.

Let's go see what happens

the next few minutes.

Good luck.

- They're gonna need it.

(dramatic music)

- You wanna do something

to take the edge off?

- Let's do it. Let's do it.

- Get ready.

- I am excited.

- I was super stoked.

I was like, all right,

let's do this, George.

- Let's do it.

- Let's do this.

- No.

- Tin City rye.

Cheers.

- Cheers.

- All I wanna know is, who's in the house?

- Who's in the house?

- Who's in the house?

- Who's in the house?

- George is in the house.

- Meg is in the house.

(Meg laughs)

That's good.

(both laughing)

So what we're gonna do, obviously

we're making some risotto.

- [Meg] Yes.

- We are putting a nice fun spin on it,

because the wine had like

the solidity to it, right?

- Yeah. It was like sea breeze,

like a little minerality.

So, yeah. I loved your

idea of using seafood.

- We have some beautiful shrimp

and then we also have a

beautiful piece of fish.

So we're gonna use the shrimp

to actually make the cream sauce, right?

- Yes.

- And then we're gonna sear

off the fish of course.

- Yeah.

- Get a nice brown coat on

the bottom for the skin.

- Totally.

- Lay it on top.

- And then cut up some of the fat

with a little bit of acid.

- Exactly.

- Yes.

- Yes.

- I like the balance.

- Yes.

- I like the fat-acid

balance with this wine.

I think it's gonna be great.

- It's gonna be good.

Let's do it.

- Yeah. Okay.

Let's go.

(George laughs)

I feel like we need music.

- I know. Right?

We need some sort of music.

- Totally.

- Oh my goodness. This

shrimp is so freaking huge.

- I know.

- Holy smokes.

- That's gonna be great.

- It's massive.

This was actually like

my first time forging.

And I've always been

meaning to get around to it.

And this was a great

excuse to actually start.

- I thought it was gonna be

more too. I was like, ah!

- So I mean, what was it like

going from negotiating contracts

to like doing what you do now?

- Oh my goodness. It was such a change.

I mean, I left.

I had worked my way up

the food chain over there

and left to go basically,

stay in a super rural place in Chile.

And the house that I was staying at,

couldn't flush the toilet,

not to talk about that

while we're cooking.

(both laughing)

There were 13 earthquakes

while I was there.

- You said 13.

- 13.

- Jesus Christ.

- But it was also

amazing 'cause it's like,

you ate all your meals together,

which was freaking awesome.

And it was like an incredible

winery that I was at.

All right, so we're putting risotto in or?

- [George] I think so.

- So toast first and then

we'll follow with a sparkling.

It was amazing though.

The winemaker was French

and he was very poetic.

He would stand over you while

you're doing punch downs

with a cigarette and lean

over the tank and say,

"You have to talk to the wine,

like you talk to the woman."

(George laughs)

"Gentle and sweet."

And I was just like, what does that mean?

Shock? Like I have no idea

what you're talking about.

(oil sizzling)

Nice, just enough.

- [George] Just enough.

- Just enough for us to

still have some in our glass.

Cheers.

- So I am actually gonna

start up on the mushrooms.

- Okay, awesome.

I'm just gonna sit here and stir.

(both laughing)

- Right on. Right on.

- And distract you.

(both laughing)

I didn't realize, but it's

like Napa versus LA tonight.

- It is.

It's totally Napa versus LA.

- Yeah.

- And I'm totally here for it.

- Let's get them.

(George laughs)

Exactly.

- [George] It's getting close.

- [Meg] Is it? Okay.

- [George] Yeah, it's

getting really close.

- [Meg] Okay.

Does it need anything else? Butter?

- You can definitely finish

with butter. That's for sure.

(dramatic music)

- At least nobody started on fire yet.

(both laughing)

- [George] Oh my God. That

was such a good night.

- I was Oh my God.

I was like, if I have to pick someone,

it's definitely gonna be George.

'Cause I know he's good under pressure.

- So we were actually at

an amazing dinner party.

- Close friends.

- Yeah, totally, totally.

While we were in the kitchen,

one of our friends said he was really hot

because it was kind of

cold in the kitchen.

Someone else said,

"Oh my God, you smell

like you're burning."

He literally like lifts

into flames and then-

- He lit on fire.

(George laughs)

The man lit on fire.

- The man literally lit on fire.

- The man was on fire.

I have never seen anything like it.

Everyone at the house was in shock.

Stop, drop, and roll,

which everyone should know does not work

when someone's on fire,

they don't listen to you.

(George laughs)

But George was the only

one who ran after him

and literally put him out with his hands.

And I was like, "George is a good man."

- It was like-

- I was like, I will never forget that.

(dramatic music)

Yeah, I think that's good.

Do you think it's too crunchy?

- Maybe we can go a little bit more.

- A little bit more?

- Yeah.

- [Meg] Sure, okay.

- [George] The mushrooms are good too.

- [Meg] Should we stir while we do it.

- [George] Put some butter in there too.

- Yeah, while it's hot.

- Yeah.

- The leek.

- [George] Oh yes.

- We could very thinly

slice it and put it on top.

- I think that would be very nice.

- Okay.

That's done, but I need

a spatula of some sort.

- Okay.

Spatula.

(George grunts)

There's no fish spatula. You got it?

- [George] Yes.

Oh, this is so good.

I'm gonna finish the sauce.

- We're going for hearty.

- Yeah, and then if you kind of,

just kind of angle it

more towards the center.

- So you have to put the fish on.

We still have-

- The lemon to put on.

- Lemon.

- So I'm gonna squeeze

a little bit of lemon.

- A little bit of, if you want the leeks.

- Oh yes.

- I have them very thinly sliced.

We could just kinda-

- Nice.

- And then put the flowers.

- I am going to put a little

bit of the mushroom on top.

But, good thing we have tweezers.

(both laughing)

- Exactly.

What did we have underutilized in this?

We could just put a

little salt over the top.

- [George] Yeah.

- [Meg] But that mushroom

on top looked beautiful.

- Okay.

There we go.

(dramatic music)

- [Meg] Awesome.

- [George] I think that looks great.

- All right, ready?

- Yeah, that's perfect.

- Good?

- That's good.

- All right.

- Oh yeah, lemon on the fish.

Yeah, yep, you got it.

It looks good.

(both laughing)

Yes. (laughs)

- Yes.

(both cheering)

all I know is, I will definitely

Whatever happens, I will

be cooking with you again.

- Yes, for sure.

- Definitely.

- For sure, we did good.

We did good. We did good.

- Okay, I'm still nervous.

(dramatic music)

- Hey.

- Maryam!

- Hey.

- How are you.

- Hey team Napa.

- Hey.

- Hi.

- You guys will still have dinner with me?

(George laughs)

- Yes.

- After all this.

- Yes, but we want you to try it soon.

- We made this really

beautiful cream sauce,

because the wine has this

solidity on the nose-

And minerality.

- And minerality. Yeah.

- Smelled like the ocean.

So we're like, all

right, let's do sea food.

- Right. Right.

So we seared off a beautiful

piece of fish on top

and then we sauteed some mushrooms.

- Okay. All right, I know you guys.

Let me

I'm ready.

And what kind of fish is it? Do you know?

- So this is halibut.

- Yep.

- It looks beautiful.

I wanna get some of that skin.

I'll come back for more.

(George laughs)

- Yes, please.

- George-

- [George] Well hopefully,

if it tastes good.

- Yeah, no kidding.

George, put some prawn

shells in with the sauce.

That was really lovely.

- Good idea.

- [Meg] Yeah.

- Sorry, hold on. My mouth is full.

- No problem.

(dramatic music)

- Okay.

- Right on.

- I think I have what I need.

(both laughing)

That looks beautiful.

- It looks beautiful.

(all laughing)

Thank you guys so much

for making my dinner.

I appreciate you.

- [George] For sure.

- I'll see you at the

fire in a little bit.

- Okay, sounds good.

- Cheers.

- Cheers.

- Good job.

(both laughing)

- Oh my goodness.

Made me nervous that she

didn't go in for a second.

- I know.

- Maybe she's got put a face on.

- I think it the perfect place.

I will let you try it first,

let me know what you think.

(dramatic music)

- That's actually pretty

bombed with the wine.

(George laughs)

(glass clanking)

- I really like it.

- That's so good.

- I would make this again at home.

- Yes.

Oh my God.

This is so much fun.

Thank you, Meghan.

- Thank you. I had a great time.

- Me too. Me too.

- It looks good.

- This is awesome.

- We're in the house.

- We in the house.

(both laughing)

- Okay.

(gentle upbeat music)

- Today is my birthday.

Very happy to be here

with this group of people.

It's unreal.

The competition went well.

I feel very strongly about

what Matt and I made.

I felt strongly the other day though,

about what Meghan I made.

So it's all in the hands

again, Maryam. (chuckles)

But I know she's got a lot of integrity.

So I know that if we win, we

really, really deserve it.

(upbeat music)

So we're gonna go over to

the fire soon and decide.

Well, hear Maryam's

decision about who won.

First, I need to like

I need to blow off some steam

to get some of this nerves out.

I'm gonna hop in this Polaris

and I'm gonna drive around

these gorgeous vineyards

of Lytle-Barnett in the Willamette Valley.

'Cause it's my birthday,

and I wanna.(laughs)

- [Maryam] This is tough because

Claire and I have history.

She might think I'm out to

get her in this competition,

but I've got a soft spot for birthdays.

That said, I'm not just

going to hand her a win.

- We'll have a little night.

- That's what we're all here for.

- That's sauce though. That's sauce.

- I heard you all used a

lot of really cool acid.

I am here for it.

- Oh, you love acid. You love acid.

- Happy birthday.

(all cheering)

- Oh my God. (laughs)

I was like, wait, what's going on?

- Happy birthday.

- Happy birthday, Claire.

- She said, "Where are you going?"

- I'm 21.

- You're 21.

- We'd light it, but there's some wind.

- There's wind, that's fine.

I am 21.

- Happy birthday.

- Happy birthday.

- That is so sweet.

- Happy birthday.

- The whole team is in on this.

- Of course.

Guys, thank you for

making this so special.

- She's this many years old today.

(all laughing)

- This is special on its own.

But I mean, this is

I will remember this forever.

Awesome.

- Oh God.

- Keep drinking. All right.

Cheers, cheers.

- [All] Cheers.

- To Sparklers.

- Sparklers.

- To Sparklers.

- Claire, I'm so excited

to pop some bubbly

to celebrate your birthday,

but we got some other business

and maybe some other celebrations.

So, I'm just saying, let's get to it.

- Someone is celebrating,

we're all celebrating.

- Couple of things like unanimous.

You guys both brought the

heat on presentation. Dang!

(all laughing)

I walked out both times

and I was like, oh no!

(all laughing)

The other thing that I

thought was super cool,

that like ocean spray note

from the line earlier today,

everybody really wanted to play with that.

So I got to try two seafood dishes.

- Wow!

- Nice.

- So that was really cool.

- Not surprised.

- Yeah, I really appreciated that.

- Great minds, great minds.

- Oh yeah.

To honor the place and do the risotto.

The harder thing that was really cool.

And you all did that.

So, that was awesome.

Kudos to you.

- Ticks.

- Yeah.

So enough about keeping the peace here.

(all laughing)

Let's get down to business.

- Gloves are coming off.

- I'm here.

- Gloves are coming off.

- Everybody has three points

except for me and George.

So George and I have six points each.

And I could

This decision means a lot.

I could put somebody ahead of me,

but I wanna pick the best dish

that makes the wine the best.

So, I think we're all

on the same page there.

- We know that goal.

- Yeah, yeah for sure.

Claws might come out but not yet, right?

I will start with the

team that went first.

Pros, I really loved the incorporation

of all those spring elements.

It was definitely funny enough,

like part of how I reflected on the wine

when we first started this morning.

Like this wine could

really stand up to green,

which is cool.

The fried sage was a really

fun, playful element.

And it's funny again.

'Cause like, I had been

thinking about like sage,

as something that might work.

The scallops were perfectly cooked.

Beautiful, Matthew. I know,

I heard that was your work.

So, good job.

- Thank you.

- That was nice.

- Hope you enjoyed.

- Absolutely.

- It was so good.

- All right, and so George and Meg.

Also, like I said, I

walked out, and I was like,

"What? Come on."

That crispy skin halibut.

Wow! Beautifully done.

Absolutely stunning.

I also loved the sauce

and the use of the shrimp

to really bring out that seaside flavor.

Really playful and cool.

I thought your dish was

really, really balanced.

And I felt the same way about the wine,

like a very even keeled balanced wine.

And so I think you took all the right rest

and it was really, really delicious.

Yeah.

- Thank you, thank you, thank you.

- If I would have done

anything differently,

Kaner and Claire,

I think like my one of

feedback would have been

just like a tiny bit

Like a squeeze of lemon right before.

I do know there's a huge

challenge with the end of plating.

So that could have been done

and I might've missed that element,

but that would be my

one piece of feedback.

- Sure. Yeah we zested it instead.

- Yeah, okay.

And then I would say also for you two,

what I felt like, you really leaned

into that visibility of the

mushroom, which I loved,

but you might've even been able

to get away with some

truffle with that dish.

I'm just making the decision

that was best in the moment

for the wine itself.

So your main job was yes,

of course make it pretty,

but make the wine shine.

And I wanted to be really true to that.

And to me, there was a clear winner.

If I choose you guys, it's

a four way tie right now.

And if I choose you guys,

George takes the lead.

So, it's a big decision.

(all laughing)

Okay, so if y'all are ready,

I would love to tell you

who won this challenge?

The winner of the Villa

Sparina challenge is

Kaner and Claire.

(all cheering)

- Happy birthday. Happy birthday.

- That's awesome. Congrats.

- Yes. Oh my God, thank you.

It's your scallop.

- Happy birthday.

- Good job guys.

It was all so delicious.

- Hey congratulations.

- Congratulations.

- Happy birthday.

- Thank you. Thank you.

- That was really

You guys were so good.

I was like, oh God!

(George laughs)

But you did it. Your scallops man.

Your scallops.

- All right, so this competition

is nowhere near over.

There's plenty more time for

people to make up points.

But just as a recap,

there is a four way tie

for six points right now.

Kaner, Claire, myself and George.

And Meg has three points

and a beautiful bag and a beautiful-

(all laughing)

- Yeah, you guys have a very good bag.

- I'm drinking it all by myself.

(all laughing)

- Are you guys ready to go

have some more bubbly and-

- Let's pop some more bubbles.

- Yes.

- Let's do it.

- Let's celebrate.

- Let's cut some cake.

- Happy birthday.

- Cheers.

- Who's in the house?

- [All] Who's in the house?

(all laughing)

- Let's do this.

- Let's go.

(bright upbeat music)

- Well, I enjoyed tasting most of them.

- Someone's messing with us.

- No.

(Maryam chuckles)

- Your ingredient is snail caviar.

- What?

- What?

- I didn't know that snails made caviar.

- [Claire] Trying to figure

out like what to pair with was.

- [Meg] I'm going in with my hands,

I don't care if this is not okay.

- Definitely, I want to win.

- I have no idea.

- I'm not gonna win this.

- What's with the psych.

- [Mathew] She was throwing

me off or she really meant it.

- And I'm done.

- To the party.

- [George] To the party.

It's anyone's game.