01x11 - The Steak Frite Dish

[bunniefuu]

(calm music)

- [Female Announcer]

Welcome to "Sparklers".

Part cooking competition and travel show,

featuring some of the

world's best sparkling wines.

Each week, the contestants

have specific ingredients

they must pair with a sparkling wine.

- [Male Announcer] There are

two challenges for each wine,

a perfect bite and a main dish.

- [Female Announcer] With each challenge,

three points are on the

table for the winners.

- [Male Announcer] At stake

is an all expense trip

paid to Limoux France, the

birthplace of sparkling wine,

to visit Faire La Fete's

sparkling wine house.

- [Meg] It was really hard

for me to pick a winner on this one.

Claire and Matthew, you guys got it.

So now, we all have to go after Claire.

- Yeah. It was like now I

have a target on my back.

- You're tapping out now!

- Now, Claire has to go down.

Claire has 12 points,

the three of you are

tied with nine points,

I've got six.

I think there's a way I can

still tie with you guys as well.

- I'm sure.

- [Mathew] There is.

- This is gonna be

intense. This next episode.

- One last one bite challenge.

- And we have a lot of champagne.

- We do.

(calm music)

(upbeat music)

- Well, this is a fun way to enter a room.

- We are here.

- Saw that name.

- This is it.

- This defines a lot of our lives.

- [Claire] No pressure.

- Today.

- [Meg] Claire,

are you nervous?

You should be.

- I'm trying not to

think about it, frankly.

But hey, we get to pair with Krug.

The champagne of Krug's

that we get to champion

for this episode is their Grande Cuvee.

This is the 168 edition,

which is a blend of a 198 different wines.

- [Mathew] Darn.

- A hundred a ninety

eight different wines.

It's a few different wines.

The base wine is the 2012

vintage, but it goes back to 1996.

It's predominantly Pinot

Noir and Chardonnay,

and then about like 13

percent Pinot Meunier.

- When someone's pouring

Krug people pay attention.

They go get a glass and

they line up to get a pour.

Like you don't miss Krug

when someone opens Krug.

- [Mathew] Let's do it guys.

Let's forget what's on the line.

Just drink.

- Like you get that like,

you know, a brioche,

you get that like breadiness,

but also you get that acid.

- Always good.

- [Mathew] Always.

It's so consistent.

- Always good.

- So the founding of Krug

is a true immigrant story.

The family leaves Germany,

they come to Reims,

which is the capital of champagne,

where a heart of wine

making of champagne is.

- Hello. I'm Olivier Krug,

sixth generation of the house,

director of De La Maison

and I am talking to you

from the family house.

The place where I grew up.

- [Mathew] Seeing the cellar,

seeing where they keep the reserve wines

that go into these amazing

non vintage bottles,

it's one of the most specially

kept secrets in all of champagne.

- It was very normal to

grow up in the Krug family

because we had no social media,

had no clue of the

reputation of Krug actually.

I got infused by Krug

probably the day I was born.

Since my father gave me few

drops of Krug on my lips,

which is a tradition,

and I've always

loved and enjoyed the

atmosphere around Krug.

Krug was one of the very first houses

to pair champagne with food.

Remember 40 years ago,

no one was pairing champagne with food

and Krug was the very first one to do it.

Sharing champagne is an experience

and we need people to

share this experience.

- [Mathew] Whether you're a novice

or someone who knows a lot about wine,

you could be one of the most

amazing experts on the planet,

when Krug is in your glass,

you do nothing but shut up and enjoy.

(orchestral music)

- [Olivier] I think champagne

is much more than the wine.

Champagne brings something

which is around the pleasure,

an emotion that even wines doesn't offer.

(calm orchestral music)

(calm music)

- [Mathew] The judge for today's challenge

is Katie Flannery from Flannery Beef.

- [All] Hi.

- Hi guys.

My name is Katie Flannery.

I'm with Flannery Beef.

My dad, Brian and I

run an operation here

in Northern California,

where we source only USDA prime beef,

and we work our own magic

through our Dry Aging Program.

I've got four different cuts

for you guys to choose from.

I've got a USDA prime filet mignon,

a dry aged prime ribeye steak,

prime flat iron steak,

and prime hanger steak.

So a lot of people might not

think that something like this

a sparkling wine would

pair well with meat.

I tend to disagree.

Now the acidity that you see

in something like the champagne

actually pairs really well

with the higher fat content in prime beef.

The other aspect is if you

think of the dry aging on beef,

that adds an extra layer of complexity.

Well, this is the highest stakes

that you guys have had, pun intended.

(all laughing)

Right?

I mean, this competition really determines

who walks away with everything.

- [Claire] Oh my God.

- So for the single bite challenge,

it's gonna be steak frites.

One single bite.

I need you guys to

encompass the entire feeling

of a steak frite meal.

- Oh my goodness.

- So it'll be really exciting

to see your guys' spin on

the classic steak frite.

All right, I'm gonna leave you guys to it

to decide who goes first.

Good luck and I'll see you soon.

- [All] Thank you.

- Well, I think I'll

jump on the steak knife

and go first again.

- Wow.

- Just wanna get out of the way.

- Oh man, all right.

- You're cutting right to it.

- [Claire] Oh my God.

- I'm gonna make steak frites, au poivre

but the au poivre has a little take on it.

It's like an au poivre

and beurre rouge sauce.

I don't have time to waste.

I'm gonna get going.

So I chose to use the ribeye.

So what I'm deciding to do

today is little medallions,

little like diamond medallions of potato.

I'm then going to de-glaze

the pan with the local wine

from here from De Loach.

So, because I chose to do au poivre

I made a risky decision not to use salt.

Probably not the first

decision people will make

with steak,

but I am pretty confident

that this doesn't need salt.

Steak and sparkling wine is

not the first thing you decide.

It's not the first thing you think of.

It's definitely a challenge.

It's definitely a different

mindset but I've had it before.

I'm a big fan of it personally

and so this is gonna

be a fun way to really

showcase how perfect steak

can be with sparkling wine,

especially some of the greatest

champagne on the planet.

So I'm just lightly peppering the ribeye.

My challenge is gonna be

getting the shallot cut

for my beurre rouge au poivre sauce

at the same time that I'm doing this

and keeping an eye gently

on both my steak and potato.

There's been worse challenges

I've come across on this show

so I think I can make this happen.

Potatoes are a little challenging,

not getting the cut

quite crisp I was looking for quickly but

still feeling good about it.

While I let those sit,

I'm now gonna de-glaze the

pan with some local red wine.

Whoa, hello.

(wine burning)

I'm gonna crush some peppercorn.

Get this going from my au poivre.

Now my potatoes are

starting to come around

exactly as I was hoping.

Then I get some heavy whipping cream.

Doing an emulsification

now of my heavy cream,

red wine reduction, black peppercorn.

Normally you'd want like some cognac,

some brandy.

My potatoes are getting

a nice little char.

Coming perfectly now.

Loving that.

That's great.

I'm getting this beautiful

emulsification on my sauce.

Next down,

I'm actually gonna give these steaks

another little hit of

one on each side.

Just a little bit more love,

a little more fire.

Try to get a perfect medium rare,

and then I'm about to hit

this with some butter.

This continues to reduce getting

all the flavors together.

Again I've got the De Loche Zinfandel.

Uses one of those pieces of beef,

you do not want to mess it up.

And even putting a sauce is

probably a little bit of heresy,

but I've learned in this challenge,

we've gotta go big or go home

and I'm not ready to go home yet.

(calm music)

- Hey Matt. How is it going?

- You know, I put together something that

for me it's special.

I've worked with you and your

family's beef for many years

and to have another opportunity to cook it

and cook it for you is a pleasure.

So may you enjoy

and may the Krug taste

delicious with your beef.

Cheers.

- Cheers.

(calm music)

- Alright, thank you.

- My pleasure.

- Good luck.

- Thank you. I appreciate that.

(calm music)

I feel good.

I know there's four people

clamoring to beat out all the other four.

It's not gonna be easy but I

feel like that beef stands out.

The pairing is delicious.

Krug and Flannery, I mean, come on.

I like my chances but there's

four people ready to win.

We'll see.

- I'm kind of nervous but also

like a little bit in my element.

I used to work at a steak house,

but I don't know how that

is gonna come into play.

I feel like nobody disclosed

that I could only use one type of steak.

So I'm actually gonna try

to use one type of steak

for its fat, the hanger,

and then the ribeye

for the actual plating.

And I don't have a lot

of time to fry the potato

so right down the middle.

Right now I'm just gonna

try to get the moisture out

by salting them,

all right, and then crispy shallots so.

So I'm seeing a lot of moisture

come out of the potatoes.

That's good news.

Biggest stressor is if

I'm gonna have enough time

to double fry these potatoes.

I really wanna create

that like French fry vibe.

Okay wind to settle down.

Settle down.

(calm orchestral music)

I'm just using as much of this fat

right on top of these onions.

If they don't get crispy,

if I don't have enough

time, I'm not worried.

I trust my gut but,

so technically what I'd be looking for

is low heat and then high heat

but the wind keeps blowing my flame out

so I don't have time for that nonsense.

This steak is the easiest

meat to cut through

it's like butter.

My fries are coming up.

That a little, oh yeah.

Oh, they're crispy.

I'm not upset

Smiling.

All right, so my well,

almost lost my fries.

That was almost really bad.

(Mariam sighing)

We still got some.

Ding.

Okay, my wood keeps going out

so I'm trying to protect my

fries from fricking

pilot that doesn't wanna

participate like right in the snip.

All right.

All right, here we go

We're going down.

Super easy to over cook a

piece of meat this size.

Fighting all the elements right now.

I'm not gonna salt my steak just yet.

This fries are pretty salty.

Pretty intentionally.

We're going back in for that

double fry at high heat.

And already really

beautifully golden brown some.

We're gonna get them out pretty fast.

I just want that nice double fry.

Guess what?

We're back to the very authentic

version of Marianne plating which is

if it tastes good,

I'm so happy.

If it looks good,

that's an added bonus.

That's the one for sure for Katie,

that piece is just a tiny bit big.

And actually it's a little

bit less than medium-rare

and I'm she eats this meat,

she knows this is really a good meat.

I'm not worried about it.

Not the prettiest but

it's gonna taste delicious

and I'm done.

(calm music)

- How are you?

- Good.

- Good.

- How do you think it went?

- I love cooking the steak.

- That's great to hear.

- Its the easiest part

about this challenge because

what can you do?

Just leave it.

Honestly.

Can I pour you some wine before you taste?

I've taken a lot of risks.

This challenge this whole season and

this was one that really

spoke true to like

my experience coming up in a New York City

and working for a steakhouse.

So I wanted to keep it

pretty straightforward.

Enjoy.

- Alright, cheers.

- Cheers.

Thanks for eating all

three pieces of French fry.

- I love French fries.

- Me too, big fry guy.

- All right, thank you very much.

- You're welcome.

- Good luck. See you soon.

- Such a good poker face. I love it.

Thank you.

- Thanks.

- I feel like I fit a double fried potato

in a very short amount of time

and a perfectly cooked ribeye

and I hope whatever happens,

anyway I know whatever happens,

I left it all on the table.

(calm orchestral music)

- Yes, yes, yes.

Here again.

I am so excited y'all.

I have not made steaks and frites

in a really long time.

The best time I can remember

having them was actually

the first time that I

was actually in France.

It was my first experience in Europe

and I had the most amazing sauce with it.

So what I'm doing now

is that I'm actually going to use filet.

I'm actually gonna use

some mushroom as well.

I'm gonna use a little bit of shallot.

And then what I'm gonna do is

I'm gonna make a cream sauce because

while I was in Paris they have this,

the most beautiful sauce paired with

the steaks and frites that they had.

I was honestly not sure how

I was gonna do the potatoes

and I'm honestly still not

sure I'm gonna do the potatoes

(George laughing)

to be very frank.

I'm just gonna probably just

roast them off on the

pan and pan sear them.

What I'm doing also is I'm kind of slicing

the filet very, very thin just because

it takes a really long time

for the filet to cook down.

So I'm just gonna like slice it thinly,

hopefully get a nice

sear on it on both sides

and then see what happens from there.

We'll see.

So let's hope for the best.

Pairing high acid wines

with high acid foods

is also really good.

But the last pairing that

I like is to pair contrast.

And this, in my opinion,

would be contrast.

You have really nice high rich fat

and then you also you have

this really nice high acid wine

that has this richness that

I think would be able to

compliment each other very, very well.

So what I'm doing right now is,

I'm just roasting off some shallot.

Oh yeah.

Oh yeah.

(meat frying)

I can smell that. That's good.

Put that there.

That's really nice and hot.

Season up this beef.

I ended up chopping up some more potato,

slightly thinner just in case

the larger chunks don't cook quick enough.

It takes a while for potatoes to cook.

This is a jog.

The stakes are massive right now.

You know, there's a lot

that's up for grabs right now.

Ooh.

There's a lot that's

up for grabs right now

and we shall see who takes it.

I don't know who is gonna have it in them,

but there's definitely some

very, very large stakes

to be had.

(calm music)

I definitely feel pressure for sure,

but you have to stay

calm in these situations.

And this is fun honestly.

I love cooking.

I feel at peace right now.

So cheers.

(calm music)

- Hey, how's it going?

- Amazing. How are you?

- Good, good.

How are you feeling?

- I feel good. I feel good.

- Yeah. What do you got?

- I did my interpretation

of steak and frites,

so I hope you enjoy it.

- All right, yeah.

- Do you mind if I try

it with you actually?

- Please do.

- Awesome.

- Cheers.

- Cheers.

(calm music)

- All right.

- Right on.

- Thank you very much.

- Of course.

- Good luck.

- Yeah, thank you so much.

- See you soon.

- Cheers.

(George chuckling)

All the marbles are on the table.

I feel good.

I had fun.

This is an absolutely amazing experience.

I love cooking.

So yeah, I feel good.

(George laughing)

- This is a really low

pressure situation for me.

I'm very excited slash it's not.

Basically if I win this

challenge, I win the whole thing.

I'm just trying not to think about that.

So I have this beautiful piece

of the flat iron steak from Flannery

that I just thought had a

really gorgeous marbling.

So I kind of I'll play

with that and that is

one of the cuts that's

traditionally used for steak frites.

I'm of course going to use potato.

For my acid, I'm gonna

introduce some passion fruit.

So I'm kind of doing this like slight

Polynesian summery twist on

it along with some ginger,

garlic and green onion.

So I'm gonna

see how this works.

A little nervous.

So, I'm gonna just kind of

portion my stuff out now.

I've got my butter, let's get my garlic,

my onion going and then I'm

gonna use the juice of that.

I'm gonna try and

because I'm so limited on time

and potatoes can take quite a bit

to get really nice and crispy,

I'm just gonna try and

shave off these nice, thin,

long pieces of potato.

Maybe try and get this

curly Q kind of thing going

to just place on top of this steak

and give it a nice crunch.

Something's gonna go wrong.

Knowing life.

Something's gonna go

slightly differently than

we had planned, right?

That's smoking so that's

pretty much ready to go.

So I'm just gonna knock out

this garlic really fast.

Who gave us permission?

That is so pretty.

Oh man, yeah, that's gorgeous.

Okay, I'm gonna try not to

make my perfect bite too large,

because that's a problem.

Just gonna do some of those pieces here.

Just looking ahead and making

sure that I'm not gonna

screw myself by moving along here.

Let's get going.

This is gonna be a really

fast because, hold on.

sh*t, sh*t, sh*t, sh*t, sh*t, sh*t, sh*t.

Yeah, yeah.

Let's move.

Boom, boom, boom.

We're gonna throw a little

bit of garlic in there.

(steak frying)

And then we're gonna get some of this

acid in here as well.

(Claire laughing)

f*ck me.

Get this bad boy cooking

over here for my potatoes.

Now, ideally I want these

to be nice and crispy.

I would want to use oil,

but I only have how

many ingredients to use?

So.

Yeah, those are over cooked so

I shouldn't have left

them in there that long.

And that is a sin

to over cook that meat.

I'm just making this.

Alrighty friendos, I'm just gonna call it.

So this is a beautiful

flat iron Flannery steak,

passion fruit, ginger, green onion,

and a lot of love.

(Claire chuckling)

- Hi Katie.

- Hi

- How's it going?

- Pretty good.

This was definitely harder

than I thought it would be

because of the time

constraints and, you know.

First of all though,

let's make this a little bit easier.

- Perfect pairing with some good beef.

- With some great beef.

- Yeah, the Krug just has

like such lovely texture

and your beef again has

this wonderful marbling.

Like it's just some of the

best beef I've ever had in my life.

You go first.

Your the guest of honor.

(Claire laughing)

Straight off.

It's like here's a green onion.

(Claire laughing)

Just gonna be one of

those tough ones to read.

(Claire chuckling)

- All right.

- sh*t.

- All right, well thank you.

- And you thank you so much.

I appreciate your time.

- Cheers.

- Cheers.

- Good luck.

- Thank you.

(Claire chuckling)

I respect that because

that's what I would do too.

(Claire chuckling)

Yeah. I don't know.

I think that the meats

definitely over cooked,

which is really, really

sad for that poor cow,

I k*lled it twice,

but I could end competition

right now by winning this.

Yeah, I guess we'll see in a little bit.

- Here we go.

Oh my God.

Going last is terrible.

I love that this is an

untraditional pairing because

if you've noticed,

I like untraditional things.

When people normally think of steak

they think of pairing it with red wine,

so I love that we're

pairing it with champagne

because I think it showcases

both the versatility of the

champagne and the steak.

So I am going to do a somewhat

untraditional pairing.

I'm going to try to throw

in a little with wasabi,

with some ponzu and some fresh cherries

because they're in season right now.

Wasabi will take the place of

like a Worcestershire sauce,

which is a traditional pairing for steak

and hopefully it pairs

well with the champagne.

All right, so I've foraged

to give myself some options.

I have forage mint,

chives,

chive flowers,

some other flowers

that are from some kind

of cruciferous situation.

I have to be honest.

I was a vegetarian for 22 years.

I've never cooked a steak.

Don't tell anyone.

I've only seen this done on TV.

So we'll see how this goes.

(orchestral music)

(steak frying)

Okay, so I'm cheating a

little bit on the frites

and I'm using plain potato chips,

and then I'm gonna put some

kind of green element in it

to freshen it up.

I really wanted to do,

I really wanted to do parsley

but they didn't have it in the garden so.

These cherries are absolutely

delicious right now.

It's like peak season.

I got them from a farm in Napa.

Not sure if anybody else has used them yet

but I think they're delicious.

So my biggest hope is

not to mess up the meat

because it's so beautiful.

(foil tearing)

(orchestral music)

Well, if I win this,

it's a head to head with everyone else.

I think we can still all win

so yikes.

I have to win this.

That's pretty tasty actually,

I have to decide if I want

to put a green with it.

I've never been done this early.

That's way too strong.

Definitely not that.

Those guys are out.

Maybe I don't need a fifth ingredient.

(upbeat music)

Whoa.

(upbeat music)

Oh my goodness, I didn't make enough.

My frite a little bit of chips on the top.

(upbeat music)

Hopefully that provides enough salt.

(upbeat music)

That's it cause it has to be.

So if I don't win this one,

it's over for me.

(Meghan laughing)

Very final.

So cross your fingers.

(upbeat music)

Hi Katie.

- How are you.

How's it going?

- Good.

- Good.

- Hopefully would you like some champagne?

- I would love some.

- Okay, awesome.

So let me tell you what I attempted to do.

I love untraditional pairings

and I love challenging

people's perceptions of what

pairs well with certain things.

So I thought it was really awesome

that we were doing a steak with champagne

because I don't think

people normally think of it

but it makes so much sense with the acid.

So I really wanted to

showcase the versatility

of both the steak and the champagne.

So please enjoy.

- Thank you very much.

(suspense music)

All right.

Well, why don't we go ahead

and gather everybody inside and

we'll go ahead and make

the final decision.

- Okay, awesome.

Thank you.

- Thank you. See you soon.

(suspense music)

- I have no idea.

I guess we'll see.

I'll go grab everybody else.

Hopefully they're as nervous as I am.

(suspense music)

- [Meg] Nice.

- [Mathew] Nice.

- [Claire] Wow.

This is good looking food.

- [George] This looks really good.

You guys. Oh my gosh.

I love the cherries.

- [Meg] I'm a fan.

- I love the cherries.

I wasn't sure if anybody else used that.

- I mean, it's a big challenge, right?

- [Mariam] It is, yeah.

- Cause there's a lot of pressure.

- Cause if Meg wins.

- Then we all go.

- [Mariam] We all have to cook again.

- All of you are dunking it out tomorrow.

- I feel like one of you three wins

then the two of us do get out.

- [George] Yeah, exactly.

We'll cheers to this

amazing time, you guys.

- Hey guys.

- [All] Hi Katie.

- [Claire] Hi Katie.

- No pressure Katie, but this is

literally everything right now.

- Okay, all the marbles.

- I have to say you guys

did not make it easy.

Matt, yours was fantastic.

I really liked the red

wine sauce with the cream,

and I thought that that paired perfectly

against the champagne.

Overall, it was a really rich taste to it.

It's probably something

that I couldn't have

more than a couple of bites of,

but that first bite was fantastic.

- Excellent.

- Mariam, yours was

probably the closest to

a steak frite bite.

You had the literal potatoes

underneath the frites

and I thought that your

choice of the ribeye was good

to go with that.

There was almost too

much fat to meat ratio

in the bite that I had.

It was good,

but I could see how it might

be overpowering to some.

George, yours was also fantastic.

I was happy to see that use the filet.

I think you cut the filet

a little bit too small.

I probably would have

kept it in larger pieces.

I thought the cream sauce was nice.

The mushrooms was good flavor but

I think once you paired the

mushrooms with a cream sauce,

it almost took it too far away

from a steak frite concept for me.

Claire, I was pretty excited for yours

with the passion fruit

would not have thought to

throw that in the dish at all.

I think the fruit really added,

you know, a complexity to it.

I was super happy to see

that you use the flat iron,

because the flat iron is to me

just like a perfect

pairing for a steak frite.

Flat irons a interesting cut.

You know, I think if you treat it well,

it's your best friend.

I don't think you treated it well.

- I'm so sorry.

- You over cooked that steak.

- I know,

I'm so sorry.

I know.

I did. I over cooked it.

- Meg with yours.

I actually was happy to see more fruit.

You know, I was really excited

to see how that kind of made a bridge

between the steak and the champagne.

And so I thought that the cherries

was really a nice addition.

And you did cook the steak really well.

I probably would have

backed off a little bit

on the wasabi.

Overall, I thought it

was a really nice bite.

But honestly after,

you know, really thinking

about all of the pros and cons,

there was for me a clear winner,

and that was Meg.

(all laughing)

- Oh my God.

(all cheering)

- I won a Magnum of Krug.

I had my A game on this week.

I did not have my A

game on the first week.

My sauce was really good.

I'm not gonna lie.

It came like,

I'm my own worst critic and

it came together really well.

I'm actually happy to recreate that again.

I now have a six liter of Ca'Del Bosco,

I have two magnums of Ruinart,

and now I have a magnum of Krug.

I feel pretty good.

If I don't win anything

else at least I won that.

- Meg, you cooked the steak perfectly.

Of all five,

you did a fantastic job of

getting just a perfect ratio

of sear to a nice rare interior.

And now we've got Claire in the lead

and four way tie for a second.

- Oh my God.

- Oh my God.

- So that definitely

complicates things, huh?

Because of the situation we're in,

we're gonna throw a

curve ball to you guys.

- Oh, of course.

Yeah. Why not?

- So what's happening next is that

we're actually gonna

have Claire be the judge,

and the four of you are

gonna cook for Claire.

She is going to blind judge your dishes

and whoever wins that competition

will then be going into

a sudden death match against Claire.

- Oh, God.

- What?

That's crazy.

- Not on teams this time.

You're just gonna be

cooking against each other

in the same kitchen.

The second place winner

is actually going to be

able to get to choose

who they cook with in the kitchen.

So second place,

that was you Matt.

- [All] Wow.

- So you get to choose

who's gonna be in the

kitchen with you tomorrow.

- Thank you. All right.

- All five of you guys get

a good night's sleep tonight

because tomorrow you are cooking lobster.

Absolute ultimate pairing with champagne.

Now I'll leave it to you

guys to decide who's cooking

in the kitchen with you tomorrow.

- [All] Cheers.

- All right, so it's interesting

like the strategy involved here

it's minimal but it's also

like psychological, right?

So it's like I could pick the one

who I think is the biggest threat.

I could pick someone

who I want to psych out.

I don't really know.

So like I've been watching

Meg just kind of rise

and kick all of our asses.

So I kind of think you and

I are going head to head.

Yeah.

- You know, I called this

in the first interview.

This process has been a lot more

exhausting than I imagined it would be.

It's a lot of creative energy.

It's a lot of late nights.

Of course we love each other's company

so we stay up later.

We have really good sparkling wines.

So we've been drinking a lot of those.

The highs are definitely the people.

We love each other.

It's such a good group.

I can't wait to hang out with them again.

I'm gonna be actually pretty

sad when it's all over.

We'll definitely have to do a reunion.

- [Claire] Congratulations.

- [Mathew] Oh my God.

- Congratulations go there.

- Right.

That's a twist.

- I think we should eat

some more Flannery beef.

- Yes.

- I think we should

get a good night's rest

and let's all go kick a*s tomorrow.

Right?

- Right.

- You guys ready to do that?

- [All] Yeah.

- All right, let's bring this bottle

Let's get outta here. Let's

go get ready for tomorrow.

- [George] Lets do it.

- Andiamo

- Andiamo.

(orchestral music)

- I can't believe we're back

in the kitchen like this.

- We're all going head

to head individually.

- [Mathew] There's so much on the line

for the other four of us.

- Potentially my last challenge.

I don't know for sure.

- Smoking me out over here.

Is that part of the strategy?

- We're still friends?

- For now.

Whoa, whoa, whoa.

- I shouldn't even describe my dish

because I got my competition

right next to me.

- That's right.

- I'm not gonna try to

sabotage her or anything.

Maybe I'll psych her out.

I'm definitely gonna try to win for sure.

(calm music)