Sparklers (2021) s01e07 Episode Script

1
(cork popping)
(glasses clinking)
(gentle piano music)
- [Female Narrator] 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 Narrator] There are
two challenges for each wine:
a perfect bite and a main dish.
- [Female Narrator] With each challenge,
three points are on the
table for the winners.
- [Male Narrator] At stake
is an all expense trip paid
to Limoux, France, the
birthplace of sparkling wine,
to visit Faire le Fete's
Sparkling Wine House.
- [he winner of the Villa
Sparina Challenge is:
Kaner and Claire.
(contestant cheering)
(Claire laughing)
- Happy birthday.
(glasses clinking)
- 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 bottle of wine.
- Yeah, you got the Ferragamo bag!
- I'm drinking it by myself!
(everyone laughing)
(upbeat cheerful music)
- You guys ready?
- I am.
Let's go on down.
- Here we are again.
- Here again.
- Nice.
- [George] So, Faire La Fete, oh my god.
- Right.
- Let's talk about it.
- I am really excited about it,
because I absolutely adore cremant.
So this of course is crement de Limoux,
in the south of France.
Limoux was actually one
of the first regions
to produce sparkling wine,
so I'm really excited to pop it open
and try it with you guys.
- Well then, let's do it!
- I'm thirsty.
So we have 65% Chardonnay.
Then we have 25% Chenin Blanc,
and then about 10% of Pinot.
So I am excited.
- Sounds delicious, thank you.
- Can we talk about what
a fun bottle that is too?
- Oh my god, yes.
- 'Cause Faire La Fete literally means
- A party.
- It's a party!
- Right. (laughs)
- Yeah!
- Mardi gras!
- Let's party, baby.
- To the party!
- To the party!
- Cheers.
- Cheers, let's party.
- The fruit on this.
- Honestly.
- Yeah, a lot of apple.
- Yeah, tons of apple.
- [Maryam] Some really nice candied lemon.
- This has really nice acid;
it has a beautiful mousse.
It could pair with a
lot of different things.
- So Faire La Fete, they're down
in the Languedoc region of France.
They make crement de Limoux,
which was the first sparkling wine.
We're talking 2000 years of viticulture.
They understood how to
perfect sparkling wine.
When Champagne was still wondering
why corks were popping out of
their cellars in the spring.
- The region of Limoux in southern France
actually created this style
of secondary fermentation
to get all those lovely
bubbles into the bottle,
which then inspired producers
in the Champagne region.
- [Matthew] Down in the south of France,
you feel more of the farming,
you feel more laid-back energy.
This is a place where
the food and the wine
really does matter, but it's
not trying to be in your face,
it's not showy, it's more,
"Look at our ingredients.
"Look how perfect they are."
- Because crement is not coming
from the region of Champagne,
they're generally gonna be
a little more cost-effective
because they don't have that buzzword
of, "Oh, this is Champagne,"
but they're made the same way.
- So they still have
all that lovely texture
from all the lees in the wine,
but they're very fresh, very bright.
And especially these
sparkling wines from Limoux,
I find them to have this
really lovely coastal influence
that just makes them a little
briny, a little sea spray.
- [Matthew] An affordable,
everyday sparkling wine.
Anyone from any range
of life could have this
all days of the week.
Though the price is not on
the break the bank style,
you're still gonna have some
of the top sparkling wine
in your glass.
The judge for today's challenge
is Chevonne Ball from Dirty Radish.
- Oh, hey!
- Hello, everyone!
Welcome to Sparklers.
(all cheering)
- Thank you!
- I'm Chevonne Ball,
the owner and operator
of Dirty Radish Travel and Consulting.
- Chevonne is a powerhouse
in the wine world.
She does it all.
She hosts wine and food
tours right here in Oregon
and also in France.
She's a consultant, she's a writer,
she's getting into wine making.
She knows her stuff,
and she's not gonna be easy to impress,
so I'm pretty nervous
going into this next
perfect bite challenge.
- Your ingredient is snail caviar.
- What?
- What?
- Snails became really popular in Paris
after the induction of the train.
So your challenge today is
to make one perfect bite
of a micro salad using the snail caviar.
The caviar has a texture of a
little bit more of a tapioca
or a trout roe than I
would say a beluga caviar.
It's a little bigger,
it's a little rounder.
It's got a good bite to it.
As you can imagine, it's very hard
to cultivate snail caviar,
so it's a very rare
thing to be eating today.
So I'm excited to see what
you do with this micro salad.
Just one perfect bite that accentuates
all of the things you
want from snail caviar.
- Okay.
- Wow.
- But it also has to pair
with the Faire La Fete.
That chenin blanc is gonna give you
a lot of musky flavors, right?
So we're gonna work with those things,
all those savory notes,
those lemon flavors.
I'm looking for those
to really come through.
- Nice.
- Okay, wow.
The winner of today's challenge
gets to become the judge and the host
of the rest of the episode.
No pressure.
You also win two amazing
cases of Faire le Fete.
- Ooh!
- Nice!
- Yes, yes, yes.
- The party continues.
- Bring the party.
- I'm in.
- I'll let you all decide who goes first.
Bonne chance!
- [Contestants] Merci!
- That is
- Oh my god.
- Snail caviar?
- What?
- [Claire] Raise of hands,
who's ever had this before?
- Someone's messing with us.
- No, yeah, this can't be real.
- Not a single one of
us has had snail caviar.
- Didn't know that was real.
- Never had it.
- So who's going first is the question.
- I'll go first. I just
wanna get this done.
- Right on, more power to you.
- Brave.
- I'm coming in hot. Let's do it.
(quirky music)
- Oh, god. Okay.
So, perfect bite challenge.
Something I've never had
before today is the snail,
the escargot caviar, escargot pearls.
They have a really nice pop.
They are very earthy and savory.
They taste like moss.
I mean, they taste like
everything a snail eats.
It's very foresty and earthy.
The Faire La Fete, very bright, pretty,
like Meyer lemon, pretty
elegant and restrained,
but it does have a nice kind
of creamy texture to it.
It's very, very pretty.
So I want there to be a little bit of acid
to kind of pair with that brightness,
but I also want this to be earthy
to honor the escargot caviar.
So I'm going to do some
kale in the oven quickly,
just get it kinda like a kale chip.
From L.A., I guess it would be remiss
if I didn't have kale in here somewhere.
So I'm just gonna drizzle this kale
with some of this lovely olive oil
and a little bit of this
beautiful Jacobsen salt.
Too much. Too much.
Okay.
And I'm gonna throw that in
the oven for a little bit
while I work on my next step
and see what the heck happens.
Okay.
Please do what I want you
to do, for the love of God.
I'm gonna blend some lemon
juice in with this avocado
and kind of make this sauce, if you will.
Kale, sea salt, olive oil, avocado, lemon,
and that should be it.
What am I doing?
I'm going in with my hands.
I don't care if this is not okay.
'Cause also I want this to look like,
"Oh, you just stumbled upon a little cache
"of escargot caviar in the woods,"
where you would find it, I think. (laughs)
The lemon is definitely shining through.
I'm gonna add some salt into this.
(upbeat quirky music)
Just wanna whip all of
the chunks out of this.
Whew, didn't think I was gonna
get an arm workout today,
but here we are.
I just really wish this was more green,
'cause it kinda looks like poop.
Oh god, fuck's sake.
Okay, so these burned.
Fuck. (laughs)
This was in here for too long
and on too high of a heat,
'cause I panicked because
I have a time restraint.
How sexy is that burned kale?
I'm not gonna win this
(laughs) and that's fine.
Whatever.
All right.
Well, I made my bed. Time to lie in it.
So we're gonna take some of these guys.
I will say these are really cool,
and I've never really tasted
anything like them before.
Sure, just go wherever you want. Whatever.
I'm done. (laughs)
And now I'm gonna do a little
bit of lemon zest on the top
just to finish off the acidity on this,
just to give it a little more.
Okay, I think that's fine. Fuck's sake.
Okay, this looks like
sludge. Hope it tastes good!
I'm all done.
(cheerful whimsical music)
- Hi, Claire.
- Welcome in.
Don't look at the dish,
just look at your glass
with the beautiful Faire La Fete.
- Perfect.
- I'm gonna pour more for myself,
because this is a disaster.
There's always a beautiful
plan in your head.
Then you have the Faire La Fete,
which is so bright, pretty, fresh.
So I love that balance,
that playing between the savory,
earthy richness and umami
and then this really fresh
- It's a little bite of a forest floor.
- Yeah.
- But someone made it for me.
- I did, I did. I made it just for you.
- So it's good to go.
- Enjoy.
- Okay.
- Cheers.
- Mmm.
The crispy kale.
- Okay, thanks.
Fun textures.
- Creamy sauce.
- Okay, okay.
- I'm liking the play.
- Oh, okay.
All right.
- And then the brightness of the wine.
Really nicely done.
- Thank you, I appreciate that.
- Good luck!
- Thank you so much.
Cheers.
I'm very personally very hard on myself,
so I think that was the
worst thing I've done
thus far on this show.
(upbeat music)
All right, so Faire La Fete.
To make a party.
So I
Chevonne is a French expert,
and I wanna be pretty literal
with what I create today.
I've never had snail caviar before,
so I'm gonna start there.
Okay.
There's a fair amount of salt.
The texture is really interesting.
It doesn't pop like traditional caviar.
There's this really,
really cool green element
to the snail caviar.
As it continues to finish,
it almost finishes like
you had a slice of cheese.
I know for sure what I
wanna do is create a salad.
That's the challenge.
I am going for a pretty
presentation today.
I might even use my tweezers.
I want to incorporate
the Jacobsen honey again.
The honey's for sure not
gonna be the star of the dish,
although it's gonna bring a lot
of really fun complexity in.
I'm just gonna bring in enough
to do my classic Maryam move,
which is to just kind
of create a dressing.
These are fresh peas. I did taste them.
They're perfectly ripe,
so I'm not going to
blanch them or cook them.
I don't have enough time
to get them cool again,
and I want to serve Chevonne a cold salad.
Now I want to start thinking
about how I'm gonna make it pretty.
I went a little heavy-handed on the honey,
because I actually think
I'm gonna incorporate
a little bit of jalapeno into
this dish and take a risk.
Why not?
I'm going as small as possible here.
I do not want to take anybody by surprise.
Definitely want to win.
This one has a little sweetness
to it, and I do want that.
I don't want to go overshoot on my green.
I also like that it looks
a little bit like a balloon
for the fete.
I really don't know truly in this moment
how this is gonna turn out.
This is gonna act like a
little boat for my dressing.
I'm gonna try not to get
this all over the plate,
and I am making sure I get
some jalapeno in there.
I don't know if this is gonna work, guys,
but it's gonna look really cute.
Okay. Gotta go in with the caviar now.
She has to get the caviar in her bite.
I made this dish to complement
the caviar, not to hide it.
I am gonna make sure that she
gets to taste that caviar.
Hmm, wow.
See, I'm having trouble deciding
how I wanna finish plating,
but I think for the sake of
having my petal be the vessel,
I'm gonna go right in, and
then I'll fix with my tweezers.
So last but not least, I had that lemon.
This is my Maryam trick here.
A double use of ingredient is key.
I just want yellow on the plate
to finish with that.
And hopefully it looks like a little party
that Chevonne would want to attend.
And I'm finished.
(curious marimba music)
- Hello!
- Hi, friend.
- Hi, friend.
- Can I get you some wine?
- Please, Maryam.
- Welcome to my party.
- Thank you.
It's not a party until I have some fete.
- Faire La Fete is to make a party,
or create a party, or to have a party.
- I wanted the bite to reflect that.
- A little spice.
- A little spice.
- A little dab of spice.
Thank you, this looks amazing.
I'm gonna pull this just a little closer.
Mmm.
The spice comes through.
(upbeat string music)
I like the fresh peas.
Nicely balanced with the crunch.
Very good. Well done.
- Thank you.
- Good luck!
- Thanks.
(upbeat whimsical music)
- I feel okay. I feel
good about my decisions.
In the moment, I'm
feeling like I wish I had
a little salt or seasoning for that.
Salad flavor is so important,
but when you have only five ingredients,
you just do what you can
and hope for the best,
so we'll see what happens.
(quirky music)
- I'm gonna be working with one
of the most unique ingredients
I've ever even heard of.
Before today, basically,
I didn't know that snails made caviar.
So I'm gonna be very simple with this.
I'm gonna do cucumber sliced simply
as the bottom of my salad.
I'm gonna dress it with a
little bit of lemon juice.
I'm then gonna do celery two ways.
I'm gonna cut celery,
kind of a cross section,
beautiful little crispy bite.
I'm also gonna use the
celery leaf for garnish.
I'm going to do an apple.
I'm gonna try to be a little creative
with my presentation on that.
And the last little bit,
'cause I'm not gonna
do super hard dressing,
I'm gonna do the Jacobsen
black garlic salt
just for a pop of flavor.
I'm really excited about
this, so here we go.
Start the bottom of my plating.
I'm gonna keep the skin on these
for a little burst of flavor,
little bit of pop of color.
These will kinda be my building blocks.
Little Lincoln Log action.
All right, now for the celery.
Celery leaf is something I've been eyeing.
I needed to use it,
but it just gives this freshness
that really will pair well with the wine.
It'll give a kind of zip.
All right, these eggs are interesting.
So they are kinda grassy.
They taste a little bit like
almost the skin of jalapeno to me.
Very gardeny, very south of France.
And the wine itself,
The garrigue gets blown
in from the Mistral Winds,
and so though there's a fruit
component, and I love it,
there's also a little bit of
a savory, kind of garden note.
I think it'll really play
interestingly on the snail caviar.
And these are not the
easiest things to eat.
They kind of roll around in your mouth,
they're tiny, they're hard to bite into.
So plating is gonna be interesting.
It's another reason why I
want to use this liquid.
It's funny how, when I do this,
actually you get kind of the snail trail,
the way if a snail was in
nature doing its own thing.
It's so interesting how it
mirrors the physical world.
So I'm now gonna place my caviar.
Gently.
So I've got snail egg caviar.
I've got the actual flavor
from the inside of the snail egg caviar.
I need to get some garnish here.
Lastly, I'm gonna grate
some incredible lemon
for also a pop of color,
little bit more of acidity.
You get that citrus pop.
Then let's make it pretty on the plate,
'cause we eat with our eyes first.
So I've grated on my lemon.
I'm ready to get this going.
The last little bit, kind of an X-Factor
is this amazing black
garlic salt from Jacobsen,
a local salt distributor.
Just a pop of flavor, a little
bit more color on the plate.
Doesn't need a lot,
'cause it goes a long way
with just a bit.
Give it some kind of courtyard sprinkle.
Making it look a little bit like
where a snail might wanna
hang out in the morning
on the plate.
That is my tiny salad with snail caviar.
- Hi, Matthew.
- Hey, Chevonne, how are you?
- I'm good, how are you?
- Good.
Well, I put together
a little dish for you.
You know, you're tasting a lot
of an interesting ingredient.
The snail caviar is something
I didn't know existed.
I wanted to be true to it.
I also wanted to be true
to the flavors in the wine.
- Thank you. It looks amazing.
(upbeat whimsical music)
Mmm.
- Meyer lemon zest.
- Love the crunch of the celery.
The Meyer comes through.
Plays nicely with that
wine as well. Well done.
- Thank you.
- Thank you.
- Appreciate that.
- Good luck.
- Cheers.
- So Chevonne, she's a hard
judge. I couldn't really tell.
She was a little complimentary,
but I don't know if
she was throwing me off
or if she really meant it.
I'm sure she meant it.
It looked delicious,
but the wine and the food together
is so hard to get perfectly,
especially with an ingredient like this
we've never tasted before.
So I feel good, but who knows?
It's anyone's game.
- I have no idea.
So here we go.
- [Director] What are you doing?
- I am going to try to
make some rose water.
I'm not sure if I'll actually use it,
but I guarantee no one
else has done it yet.
So we'll see.
I've never made rose water before,
but I'm gonna try to make it like a tea.
Just pour some near boiling water
over a bunch of flower petals.
I don't know if it will taste good or not,
but I'm gonna put some other
things like citrus in it,
so hopefully that'll help.
All right, we'll see if this works.
If not, it didn't take too long.
Okay, I'm just gonna
give myself some options
and start chopping some things
and try to taste them with the snail eggs,
which have a very distinct flavor.
They taste to me like
kind of earthy sprouts.
Apparently snails are hermaphrodites,
which means they can all lay eggs.
So equal opportunity egg layers.
I really have no idea what I'm doing here,
but I like that it's coloring up.
I'm gonna taste this
hopefully rose water.
It's pink, which is pretty.
It doesn't really taste like anything,
which is unfortunate.
I wonder if it smells like anything.
(sighs) I need a strainer.
I'm gonna do half and half,
'cause I really don't know
if this is gonna work.
I'm wondering if I should've pickled it.
Don't have time for that either.
Oh lordy.
I can make some kind of vinaigrette.
Maybe that might work.
(groans) I don't think that's gonna work,
so I'm not even gonna waste the time.
All right, so
I'll just try to
make a little bit of
like a tiny bit of a vinaigrette out of it
with an essence, hopefully.
It's pink, so it's pretty.
I am not feeling very
confident about this.
Can't totally taste the rose in it, but.
I didn't totally think about
how I was gonna plate this.
(sighs) So there's actually
some salad in the salad.
Okay.
Wait, how many ingredients do I have?
Sprouts, lemon, rose
Sprouts, lemon, rose, jalapeno.
Salt. That's it, isn't it?
Okay.
Gosh, that doesn't look great.
Okay. That's time, so done.
(cheerful whimsical music)
- Hi, Meghan!
- Hello!
How are you?
- I'm good.
I'll be better when you
- Yes, I was going to say,
may I pour you some wine?
- Thank you so much.
- Yes.
- Perfect.
- Bubbles.
Okay, with the snail eggs,
and I know you've tried a few now,
but they're very gardeny, garden-like.
So I went a floral direction.
- Okay.
- Yes.
All flower themed.
- It's beautiful.
- Thanks.
- Thank you.
(upbeat music)
- Mmm.
The herbaceousness of
the sunflower, very good.
Nicely done.
- Thank you.
- Good luck.
- (laughs) Thank you so much.
I feel like I've been nervous
for the entire time I've been here,
so I feel normal for what's happening.
Yeah. I don't know.
I'm just gonna drink
some more Faire La Fete.
- Hey, hey!
I am so excited for this.
So I've actually never
had snail caviar at all,
so I'm really excited to
see what it tastes like,
just so I can kinda get an idea.
And it's different.
It kinda reminds me of green bell pepper.
And almost really green,
like really green,
but really bright too at the same time.
So I think I'm gonna do
I've given a little bit of thought to it,
and I'm actually going to try to
cook this halibut really
quickly, but with acid,
so kinda like ceviche style,
just because I think it'd
be a really nice complement
to the caviar.
So I actually used halibut
in the previous competition,
and I'm going to use
it again for this dish,
because I had a little bit left over,
so I figured why not?
Might as well use all that you have.
So get that cooking currently.
Get that nice and in there.
That's perfect.
What I am also going to do
is I'm going to use some
green onion as well,
and I'm just gonna char
it up on the stove.
I wish that I had a little bit of oil
to help it a little bit,
but since I only have five ingredients,
I'm just gonna try to get
as much of a char as I can.
And then I'm gonna do a little
bit of cucumber as well.
And what I'm gonna do,
I don't want that much cucumber,
I just want enough for you
to be able to taste it.
So what I'm gonna do is
I'm gonna try to juice it.
I couldn't find a muddler,
so I'm gonna try to make do with do
and get as much of the juices as I can
by just squeezing it out, honestly.
I'm gonna make a nice, light salad
with some micro greens,
a little bit this cucumber juice,
and then some acid as well.
We have one, which is
going to be the halibut.
We have the scallions,
lime,
cucumber,
and then we also have the
micro greens, which is five.
And I'm done, just in the
nick of time. (laughs)
Let's do it. Let's go.
(suspenseful string music)
Hey.
- Bonjour, George!
- Bonjour, bonjour!
Can I pour you some Faire La Fete?
- Please.
- Yes, yes, yes.
- S'il vous plait, merci.
- De rien, de rien.
(both laughing)
So what I made for you,
I hope you like seafood.
- Perfect. Sounds amazing.
- I hope so.
- Is it a salad?
(George laughing)
It's got a little green on
there. I'll call it a salad.
- Yeah. I wanted to put
some green on there.
I wanted to put some cucumber,
like a cucumber lime salad, if you will.
- Sure, we'll go with that.
- Yeah, yeah.
(both laughing)
- Mmm.
Lively lime.
- Nice. Oh good, good.
I hope it goes well
with the Faire La Fete.
- So far, so good.
- Mmm, right on.
Thank you so much.
- Not too bad.
- Cheers.
- Thank you, good luck.
- Yeah, thank you so much.
You know, I feel good.
I really love ceviche,
so I'm hoping that it
all kinda came together
and that she liked it.
So, we'll see.
- That was rough. (laughs)
- That was intense, man.
- Look, snail eggs.
- Our worthy opponent.
- Did anybody feel strong about that?
- 0%.
- Escar-no.
- No, 0%.
- Escar-no.
- I actually kinda liked it.
- No, I didn't dislike it,
but trying to figure out
what to pair with it was
- [George] It was kinda difficult.
- We all had to get outside of ourselves
and think how to be creative in this one,
more than we've had to, I
think, in the other ones.
- For sure.
- Super unique.
- So four out of the five
of us have six points.
- So this'll either tie us up
or put one person in the lead.
- [George] Exactly, yeah.
This is pretty intense.
- [Matthew] Meg, what's it gonna be?
- I need some points.
(all laughing)
- [Matthew] Guys, cheers to a new judge.
- Yes, cheers!
- To a new judge.
- Hello again!
- Oh, hello, judge.
- Hello!
- How are you?
- How do you think you all did?
- Meh.
(George sighs)
- Nobody's feeling great.
- Snail caviar is tricky,
especially in a micro salad form.
Well, I enjoyed tasting
most of them. (laughs)
- Dang.
- Oh my goodness.
- Claire, you came first.
- I did.
- I loved the crispy kale.
- Thank you.
- Unfortunately, my stomach
and I don't agree with avocado.
It was a little difficult for me,
but I loved the texture
of the crispy kale.
Really well done.
- Thank you.
- Maryam, I have to tell everyone here
that you and I are dear friends.
But that doesn't mean that I'm not going
to judge appropriately
and equally and fairly.
I loved the petals underneath.
The fresh flower was so
delicious and the fresh peas.
It's very much springtime right now.
It was really delicious.
The crispiness from that
was so, so well done,
and the jalapeno coming
through was amazing.
Matt, I love how you stacked
the apple and the celery
for a lot of crunch with
the different texture
of the snail caviar.
I really enjoyed biting into that,
because I had a lot of
things going on in my mouth
with the bubbles as well.
Really beautifully done.
- Thank you.
- Sounds good.
- Meg, I really enjoyed how
you took me to the garden.
I had a little rose water,
I had this beautiful lemon,
and I had the sunflower
that was just so beautiful.
The little leaves of that was delicious.
It really made me feel like
I was tasting a snail caviar
in the garden, if that's a thing.
- George, I really enjoyed how
you reduce, reuse, recycle.
You used some leftover
halibut in your dish
with that jalapeno and the lime.
It made it more of a ceviche,
which made me question is that a salad?
Culturally speaking, I
might think it is a salad.
I loved the little bit of micro greens,
I got that beautiful texture in there,
and that lime burst
really, really complimented
the chenin blanc.
- Nice, thank you so much.
- So, in second place,
who gets to choose their next teammate,
which is a pretty big
deal, so choose wisely,
I have to say, I feel culturally speaking,
it made the most sense,
it really texturally came together,
George with the ceviche halibut lime dish.
It was delicious. Very well done.
- Thank you guys so much.
(glasses clinking)
- That's awesome.
- Thank you guys.
I'll take it.
- Choosing the winner was not easy.
Everyone had delicious dishes
with different things going on
in each of those little bites.
It's hard to make a whole bite
become complex and different,
especially when you're using snail caviar.
However, there was one dish
that stood above the rest.
It had all these textures
and this beautiful layeredness to it,
and it really made the
sing-songy of the snail caviar.
And for me
that was Claire.
- Oh, wow!
- Wow!
- Look at you!
- Yeah!
- Wait, what?
- Even with the avocado,
the avocado added this
layer of creaminess,
but it was the crispy
kale and that earthiness
that made the dish really beautiful.
- Really?
- Yeah, well done.
- That is awesome.
- Thank you!
- Congrats, cheers!
- I was not ready for that
in any way, shape, or form.
- Congratulations, Claire,
on winning this challenge.
Well done!
- Thank you.
- I can't wait to see
who wins the final final.
I'll leave you to picking your teams.
Good luck.
- Cheers!
- Thank you, cheers!
- Thank you!
- Thank you so much!
- Oh my god.
Yo, first off, congrats!
- Congrats, Claire!
- Good job, Claire!
- Oh man, was not ready for that.
- I guess I get to choose.
- Yeah.
- You have to pick your teammate.
- Oh my gosh.
- I know what you're gonna do.
- Yeah, you guys already know.
- [Claire] Yeah, you've been
waiting for this moment.
- I have been.
- It's been building up.
- (laughs) It has been.
I have to go with my friend Maryam.
(all laughing)
- What's with the sike?
- [Maryam] You ready to bury the hatchet?
- Let's do it. Let's do it.
- I know you're gonna
make some amazing stuff.
Good luck.
- Thank you.
- Cheers.
- Good luck, love.
Alrighty.
- Ready?
- Oh, let's do it.
- You guys should start
prepping and brainstorming.
Go on, get out. Take your notes.
- Let's do it.
- Go, go, go!
(gentle music)
- [Matthew] It's game time.
- And we have a few twists,
because I think everyone's
gonna go classic with this.
- [Maryam] Bring it on, baby!
- [Meghan] We have some worthy
opponents though, I must say.
- Do you think other people are nervous
that we're working together?
- I think so.
- [Matthew] I wish you were perfect.
- Dang, that last few minutes
was a little stressful.
- It was rough.
- I need a week off after this
to just sleep.
- I'm so sorry, darlings,
but there can only be one winner.
And the winners are
(upbeat music)
(cork popping)
(glasses clinking)