In a fiery Fourth of July unique of the Foods Network’s six-week summer months collection “Beachside Brawl,” competitors were as soon as again tasked to see which coast does summer months foods very best: East vs. West.
In the hottest episode, 1 competitor from each coastline was chosen for a deadly facial area-off, with the loser pressured to pack their suitcase and head household. Pensacola chef Ed Lordman was just one of the two on the chopping block.
As weeks development in Redondo Beach, California, the competition is receiving stiffer and chefs are inching nearer to earning the title of “Greatest of the Beach” along with a beach getaway worth up to $25,000.
Lordman has one particular of the 4 spots on the East Coast workforce captained by superstar chef Tiffani Faison. The West Coastline workforce, captained by culinary professional Brooke Williamson, has considering that dwindled down to a mere two opponents.
In the initially group obstacle of Sunday’s episode, just about every coast was tasked to generate the top beach front burger that would be sought after at a Fourth of July cookout.
Judging together with “Beachside Brawl” host Antonia Lofaso was restaurateur Jeremy McBride, proprietor and head chef of Comfort and ease LA dependent in California.
Lordman jumped on the beef burger bandwagon, hoping that his recipe’s good results in Pensacola would spill about to the Foodstuff Network critics.
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“In which I’m from in the soiled Southeast, we go major. So I went with a round ribeye, two patties smash-style, sharp cheddar on there,” Lordman said, explaining his dish to the judges. “On the base we have a coleslaw with charred corn. Then, on top rated, we did a tiny bacon Vidalia onion marmalade and boom — big, sloppy Fourth of July burger.”
Lordman received praise from McBride on his Filthy South Ribeye Burger, who claimed the sandwich was dictionary definition for burger anticipations.
“Male, this is a burger, bro,” McBride claimed, digging into his 1st bite. “In the dictionary, I want to see anything like this. I enjoy what you did with the corn and the onion jam. It’s extremely necessary due to the fact this is this sort of a meaty burger. It just accents the ribeye properly. The slaw sort of receives lost, just for the reason that it’s such a large burger.”
Lofanso, nonetheless, was a more durable critic.
“The meat is essentially below-seasoned,” she claimed.
Despite his initiatives, Lordman was picked out from the East Coastline crew to enter the survival cook dinner-off.
Lordman enters the survival spherical
Lordman and the West Coastline team’s Newport Seashore indigenous Jessica Roy had been tasked to place all of their skills out on the table and generate a grilled relatives feast in only 45 minutes.
Cooks were being tasked to consist of a grilled meat, grilled vegetable and grilled dessert in the feast, but were permitted mentorship from their coast captains.
Lordman made the decision to swap up his meats with a Creole-seasoned pork porterhouse, squash, corn and zucchini as sides and finish off the feast with a grilled peach cobbler.
Lordman explained he felt “completely ready for this obstacle,” as the menu mirrored his roots.
“My grandma created cobbler increasing up. It speaks South, it speaks outdoor grilling. … This is accurately like a little something my uncle increasing up would do,” Lordman stated.
As Lordman place the finishing touches on the plate, dousing his dish in a Creole butter, seconds ticked on the clock in advance of he would surrender his destiny to the judge’s arms.
“You undoubtedly redeemed oneself,” McBride claimed when tasting Lordman’s dish. “The Cajun butter is lovely. (I) kind of want to seize a straw, to be sincere with you. … Your ancestors are surely chatting to me by your food items. That is a point. Your granny, auntie, your granny’s granny.”
Lofanso added that not only the flavors were being noteworthy, but Lordman’s culinary strategy shined, specifically on his major entrée.
“What I’m hugely amazed with suitable now, like, as I devour, is the cook on the porterhouse. The prepare dinner on the porterhouse: not straightforward,” Lofanso emphasized.
Lofanso also teased Lordman’s passion for corn.
“If a person doesn’t give you like, ‘Ambassador to Corn,’ when you are finished with this exhibit … for the reason that I have hardly ever experienced corn given to me so a lot of periods in so quite a few different methods by a single particular person,” she mentioned. “All in all, really wonderful work.”
Lordman clapped and batted tears from his eyes as he been given phrase that he experienced won the obstacle and would be cooking on the pier one more 7 days.
Tune in at 9 p.m. Sunday on the Food Community or discovery+ to check out the remainder of Lordman’s journey unfold.