Now in Napa Valley, the final four cook in the galley of a chugging locomotive and then cater a 300-person party.Now in Napa Valley, the final four cook in the galley of a chugging locomotive and then cater a 300-person party.
[NOISE] We're having to basically make a dish in 30 minutes. The challenge is about making the grape the star. So I'm gonna use some grape vines, branches, things like that. People in the front part of the kitchen car, Brian, Jen and Kevin Sort of bumping into each other. My strategy from the beginning is to find myself ample space to work. Sort of tests your knife skills. Wow, this is not that easy to [BLEEP] do when the train's moving. So the kitchen on the train is pretty cramped quarters. The hardest part about it is the sway. Just has me physically ill where i don't feel very good. Dealing with the wobbly motion while we're traveling. On your back. I'm doing a Chardonnay glazed grape and then topping that mousse with those grapes. I need to get the mousse knocked out, and I have to get it into the fridge long enough to set. Come down on your rack? Down from the rack. What's that? You guys see power anywhere? I am making sauteed chicken livers with little nut clams, and Cabernet grape. I want to combine the fattiness with the salt and I want to use the grapes as the base to my sauce. Watch your knife. The train moving adds another element. I'm hoping I don't slip and cut myself. Guys we have 18 minutes only. [NOISE] [SOUND] I am going to make a cauliflower stuffed grape leaf, that is stuffed with California almonds, California raisins. Cooked with brown butter, and then top that off with a kabob of base scallops, and green grapes. I think I should be fine. I'm not gonna overthink it. Oh, sorry [UNKNOWN] [BLANK_AUDIO] I want to do a dish that kind of introduces some fall flavors. With [UNKNOWN]. I also grab concord grapes. Even though it's not a grape that's really from the valley, I think it will really show off the flavor of the grape. [BLANK_AUDIO] Play off using, you know Brussel sprouts, and bacon, and some mushrooms, and with Concord grapes, which are on everybody's menu with the fall seasons hit. Five minutes. [BLANK_AUDIO]