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S1 E5 Gobble It Up

Food & Cooking

PG

44 minutes

Oct 30, 2022

In a high stakes Chef’s Fridge round Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey all in order to win a special prize.Starring: Noah Cappe

Season 1, 20 Episodes

Welcome to the Wall,

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's 'crobster' roll.

Stymied by Massimo Capra’s sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Buon Appetito!,

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it’s a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Whipped Herbed Cheese,

There’s a fantasy in the Crowd-Pleaser round but reality hits when the cooks are asked to cook from Hugh Acheson’s fridge using miso, whipped herb cheese and celery.

In a high stakes Chef’s Fridge round Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey all in order to win a special prize.

Mac 'n Cheese Please!,

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck. In the end, it all comes down to an intense deliberation as the chefs debate flavour vs. technique.

One Protein Two Ways,

When crowd-pleasing tacos fall apart, a cook’s future is on the line and it’s a spicy second round when Michele Forgione’s fridge is opened up to reveal ’Nduja.

Duelling Desserts,

A bitter ingredient in Dale Mackay’s fridge leave the cooks in a quandary and then the cooks are charged with making a restaurant-worthy dessert inspired by Guy Rawlings’ peanut frozen custard.

Southern Comfort,

It’s time to turn up the heat! Corinna Mozo brings Cuban ingredients to the Chef’s Fridge round and Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

The Secret's in the Sauce,

It's grace under pressure as the cooks try to think outside the box to create a dish from Rob Feenie’s fridge and then make sauce the star in a restaurant-worthy dish that is worthy of the $10,000 win.

Pop the Champagne,

A home cook tries to rewrite the rules of mixing seafood and dairy in the Crowd-Pleaser round, and everyone tries to make magic out of the romano beans in Chef Susur Lee’s fridge. In the final round, the champagne flies

Surf & Surf and Turf & Turf,

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n’ Turf, one cook goes over the top to try and take home the win.

A Jacuzzi of Butter,

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round, and the home cooks don’t know which way the feta will crumble with Chef Christine Cushing's challenge.

The Power of Peperoncini,

The chefs question whether ketchup can make a crowd-pleasing Pad Thai, and it’s all frowns when the home cooks are asked to use one of Chef Danny Smile’s favourite fridge ingredients, peperoncini.

Thyme Will Tell,

The chefs question a home cook’s idea to relive the 90’s in the Crowd-Pleaser round, and a Japanese turnip has everyone reeling from Chef Jesse Vergen’s fridge. In the end, it’s breakfast sandwich versus eggs benedict.

Wee, That's Fire!,

Four international dishes take the wall of chefs on a culinary trip around the world in the Crowd-Pleaser round, and the home cooks walk the line when challenged to use face-burning wasabi from Chef Nick Liu’s fridge!

It’s a crowd-wowing first round when a home cook attempts to make hand-rolled pasta in 30 minutes, and Chef Jinhee Lee tests the home cooks’ knowledge of the Korean pantry when she asks them to cook with Gochujang!

One home cook asks the wall of chefs to commit to her 'engagement hash' in the Crowd-Pleaser round, and wee capers present big problems for the home cooks as they open Chef Alida Solomon’s fridge.

An unconventional approach to a Middle Eastern favourite has the chefs questioning one home cook’s ability to please a crowd, and the strong flavours of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer’s fridge.

Your Average Meat and Potatoes,

Wild game and squid ink make for an exciting opening round, and it’s curry in a hurry when the home cooks create dishes using the South Asian ingredients in Chef Meeru Dhalwala’s fridge.

Details

Wall of Chefs CA

Reality

PG

2 Seasons

44 minutes

A group of home chefs compete, hoping to impress a rotating panel of Canadian culinary icons known as The Wall and take home a monetary prize.

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