Cali vs. Alabama in the Ultimate Tailgate Face-Off

Cali vs. Alabama in the Ultimate Tailgate Face-Off

Tailgate U - Sn 1/Ep 1Tailgate U - Sn 1/Ep 1

Create a free account with Tastemade to save recipes and videos!

Save

Chefs from the nation's greatest college football rivalries are facing off in a head-to-head grilling competition pitting young apprentice Sunshine, from California, against the legendary Chef Randy from Alabama — this is Tailgate U. Presented by Dr Pepper.

Facebook Comments

Transcript

- Yo, what's up? I'm Chef Meach. As another college football season kicks off, we're setting out to find chefs from the nation's greatest rivalries. We will join them as they go head-to-head, and what better than a tailgate cook-off? This is Tailgate U. All right, yo. So, this week I'm in Los Angeles and we have a huge college football game day match up. We also have a match up of our own. I have a legendary chef from Alabama, and my apprentice from right here in Southern California. Now, my apprentice might not be as skilled and experienced as our legendary master chef, but I'm gonna let her in on a secret, and I'm also gonna show her the Chef Meach style of cooking food. Let's do this! - I'm Sunshine Rupp. Malibu is very different from where I grew up. There's so many beaches. There's rocky beaches, there's sandy beaches, this area has so much to offer, especially in cuisine. The first time I found myself interested in cooking was at the end of Junior High. It evolved into creating different flavors with different types of foods, and then I became Paleo. That forced me to explore my options and cook for myself. My generation is learning that, it's fun to cook and it's only gonna get bigger. I have always been a competitor. I bring the heat, and when I'm in the zone, I'm in the zone. I think a great chef needs the ability to silence themselves and listen to instruction. Something I need to work on is patience, because you need to be patient with yourself, because you're not always gonna get it right the first time. My dream is to have a food truck after college. I also want food to be whole and have integrity. So I hope to bring that out in my cooking as I learn and grow, then hopefully have a future in the industry. - All right, yo! I'm here in downtown LA. And I'm here searching for my apprentice. She should be here anytime now. There she is. - Chef Meach! - What's up! - So nice meeting you! - Nice to meet you, Sunshine! - So, you have a big day tomorrow. - Quite, quite a big day. - All right, all right, but I have a little secret for you. Are you ready? - Yes, I am. - All right, let's do this. - Let's go. - [Chef Meach] Coffee is mostly thought of as a morning pick me up. We're going to change all of that. We found some of LA's best coffee grinds, and will be using them as our secret ingredient. Let's go see what my apprentice can do. Alright Sunshine, class is in session. Are you ready? - Totally. - So we got this great coffee product, and now you know, that this is the secret ingredient for your competition tomorrow. We're gonna make a rub with that with pork tenderloin, all on top of a spinach and goat cheese polenta. - [Sunshine] Groovy! - All right, so let's get to cooking. So we start with that brown sugar, and the reasoning for the brown sugar is to counteract the bitterness of the coffee. - [Sunshine] Right. - Let's grab that Dr. Pepper. - [Sunshine] Okay. - And just pour about half of that can in there. It's gonna add this complexity of flavor. It's gonna add sweetness, and it's gonna add a little bit of brightness too. When you're competing, make sure you pick something that you can get done quickly, pack in as much flavor as possible, layer the flavors, - [Sunshine] Layer the flavors. - And, make sure it looks good. We're just layering, and layering, and layering, so each bite is perfect. You wanna lay it down slowly, and away from you, 'cause you don't want that oil splashing back up on you. While that's cooking, we're gonna start our polenta. We're gonna do butter. We're gonna make some super-nutty, layers of what? - Flavor. Are there any specific knife skills that could really give me an edge-- - Don't cut yourself. If you cut yourself - Don't bleed! If I cut myself, don't bleed. - Yeah, yeah. All right, that's good, and this cooks super fast. This will be done in about 45 seconds. - [Sunshine] Okay. - Now we're gonna take this out, and we are close to plating this up. In competition, they eat it with their eyes first so let's make it look-- - Presentation. - Presentation matters, exactly. - Oh my gosh, my nostrils are tingling. - All right, so now you're gonna take these pieces and try to keep 'em all going the same direction. That's the type of stuff the judges would see. - Okay, good to know. - And there you have it, Goat Cheese Spinach Polenta with that special rub we made with that coffee. - Yes! On the pork tenderloin, that caramelization is just really coming through with the layers of flavors. - I think you're more than ready to take on this competition. - Me too. - Kill it! - Thank you. - [Chef Meach] Alright now let's meet the competition. - Chef Randall Gresham, out of Montgomery, Alabama. I'm the Executive Chef at the AP Social. We use the term, locally responsible, sourcing our produce as locally as we can. We've got fish, that I'm going down to the local fishmonger and picking up a red snapper, that was on the boat last night. It's always gonna taste better if it comes from an area that is closer to you. I try to think of myself as well-rounded. I've worked sushi before, I worked red sauce joints, I've worked fine-dining, white-tablecloth, tasting-menu places. I'm just competitive by nature. I wanted to be the best at every single thing that I did. Something I go by in the kitchen, live each season as it passes. Breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each. You can't change your situation, you can only learn from it, grow from it, and hope it's better at the end of the day. College football in Alabama, everybody is going to a party, is everybody going to a tailgate. Literally, the state shuts down in the Fall on Saturdays. It's a vital, important part of the culture. Food and being a chef has taught me patience, and, the next generation of cooks and chefs coming up 'cause they're so hungry and so excited, the only thing I can say is, just to make sure that they have those foundations. Learning the mother sauces, learning the techniques, learning knife skills. So it's great to see that passion and drive of putting that plate on Instagram, but guys, it still has to taste good at the end of the day. - All right, yo! So, we're here in Los Angeles, and this is Tailgate U. On this side, I have legendary Chef Randy from Alabama, and on this side we have my apprentice, Sunshine, from right here in Los Angeles. They're getting judged by the beautiful Chef Jen, and she's judging on three things. Creativity, taste, and presentation, and they have three secret ingredients they must use from our Tailgate U pantry. And our secret ingredients are, pork tenderloin, and bacon. - [Chef Randy] Nice! - And for the third, coffee. - Yes! - All right you guys, 30 minutes is on the clock. Are you ready? - Yes, sir! - Are you ready? - Born ready. - Let's go! - [Chef Meach] Choppin' up some bacon, what are you gonna do with that? - I'm gonna use bacon fat to cook my tenderloin. - Nice, nice. - And I'm also gonna use the coffee as a rub. - [Chef Randy] Don't steal my idea! - [Chef Meach] You have the coffee in there, some jalapeno powder, what is that, white pepper? - [Chef Randy] Black pepper, a little garlic. - [Chef Meach] 22 minutes left. - [Sunshine] Ugh, good lord! - [Chef Randy] Can't find anything? - [Sunshine] Nah. - [Chef Meach] You're flaming up over there, Randy. - It's a little love, it's a little flavor, yeah? - [Chef Meach] Yep. How you feelin', Sunshine? - Right now, I'm kinda taking some shortcuts but hopefully the end product will, I don't know, just be good. Just taste good. - [Chef Randy] Summer vegetable succotash, bring it back from the South. - [Chef Meach] Randy's over here showing off his knife skills. - Gotta have that foundation, right? - Oh yeah, that foundation, that base. All right so we're about halfway, how you guys feeling? - Good. - [Sunshine] I am a hot mess right now. Oh gosh, I have no idea how to cut this. - [Chef Meach] What you thinking over here Randy? - [Chef Randy] Pork's cooking, just working on the rest of side on the plate. I think we're good. - [Chef Meach] All right. - [Chef Randy] You gotta go right on the coals. That's how it's really done right? - [Chef Meach] Yep. That's a nice little technique there. - [Sunshine] Thank you. Learned it from some guy I met, randomly. - I feel like you got the advantage, with Chef Meach helping you out yesterday, you know? - Well, I guess we'll see. - [Chef Meach] And guys, there's also shrimp. - [Chef Randy] There's shrimp? - What? A little Surf 'n Turf. - [Chef Meach] It turned into Battle Surf 'n Turf. - It apparently did, yeah. Oh yeah, looking good. - [Chef Meach] How's it feel? Touch it. - It's good. It's pretty... - Good, little soft. - What are you doing, giving her trade secrets over there? - [Chef Meach] A little bit, how you doing over there? - Hangin' in there, man, hangin' in there. - [Chef Meach] All right, cool. 11 minutes 30 seconds. All right, so what's all in here? - [Chef Randy] I'm trying to figure out sauce. - All right, cool, cool. What are you gonna do with that? - [Sunshine] A kale salad. - [Chef Meach] Kale salad, nice. - [Sunshine] Just a little, keep it Paleo, even though that is far from it. Anybody want some bacon? It's right here. - You trying to bribe people over there? - [Sunshine] Maybe a little. - [Chef Meach] There you go, that's how you win, right there. - I can't beat that. It's like, if I wanted to try, it'd be copying, right? - [Chef Meach] Alright guys, comin' down to five minutes. How are things tasting over here? - Good, Chef, you wanna get on in it? - Mmm, that's good! - It's alright, it's alright. - [Chef Randy]It's alright? - Now you're doing a nice little wet sauce over top? - [Sunshine] You gotta keep it real. - Layers of flavor, that's all that matters right? - [Sunshine] You know it. - We get to try each other's after this is all said and done, right? - [Sunshine] I hope so! Let's see if I can integrate the coffee in a little bit more. - [Chef Meach] Don't over do it. You got this, you got this. - I do got it. - [Chef Meach] All right guys, 30 seconds. Chef Randy's over there applying the sauce. Three, two, one... And that's time, good job! Good job, good job! Time for some judging. - I smelled bacon. - Oh yeah! - Lots of bacon. - You are correct. All right, so Randy, what do you have for us right here? - So we did a bacon-wrapped, coffee-rubbed pork tenderloin. I just decided it needed something a little more creamier to go with it. So we went corn poblano, a little bit more of the bacon, and threw a little shrimp in there, whole thing kinda brought together with some cream. And we wanted to lighten it up a little bit so around the edge, we've got a little summer tomato vinaigrette for ya. - Are you getting any coffee coming out on this? - Yeah, a little bit, it's not over-powering though. - [Chef Meach] All right. - Very good. - [Chef Randy] Awesome, thank you, Chef. - [Chef Jen] Thank you. - All right, so Sunshine, what did you make for us? - So, I have a kale salad here, with sun-dried tomatoes, and a lemon olive oil vinaigrette, roasted carrots, stuffed with onion and spinach, and I did also a coffee rub on the pork, and some sweet shrimp. - You get some of that coffee? - Mm-hmm, kale salad, very LA, very So-Cal. This is gonna be hard. - [Chef Meach] All right, so you tasted both dishes. What did you think of Randy's dish? - I love how he brought a taste of Alabama to LA. I thought it was very rich, it was very flavorful, and I think it was a beautifully composed dish. - [Chef Meach] All right, so then Sunshine's dish? - I definitely think she brought an element of sunniness to it. It was very vibrant in flavor. I think it spoke of who she is. I did get the coffee element in there. All in all, I think she did very great for being a novice. - All right. - Plating, I think Randy hit it out of the park with that one. So, I gotta give plating to Randy. - [Chef Meach] Okay. - Creativity was the other one, using the ingredients that they were given, I'm gonna give that to Sunshine. - [Chef Meach] All right. - The tie-breaker would be taste. Man, I believe that they both did really good on taste. - So... Who won? - All right, Chef Jen, so you tried both dishes. Who is our winner today? - We wanted to see who could execute the concept of tailgating. And I think, Sunshine did that. So, I might have to say, that Sunshine gets it. - There you go. - [Sunshine] Thank youso much! - [Chef Jen] You're welcome. - Good job, nice meeting you! - Thank you, thank you! - Nice meeting you. - Congratulations! - So nice, good job! - Thank you so much! - Awesome! - Thank you! - There you have it, we have our winner. We'll see you guys next week. This is Tailgate U.

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

Tastemade App

To save this video and more, Download the Tastemade App