Sparklers (2021) s01e11 Episode Script

1
(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.
Shit, shit, shit, shit, shit, shit, shit.
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)
Fuck 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.
- Shit.
- 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 killed 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 ass 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)