- We left our hotel in downtown
Portland, 25 minutes ago. - Yeah. - And like, we were
instantly into incredible, like countryside landscapes. - Now on paper, two 30
something year old chefs running around picking
blackberries may not sound very worthy of being videod. But watch this. - [Narrator] We are Sorted. A combination of foodies and chefs who have been mates for years. Looking for game changing
food and travel experiences. Today our two chefs continue their Oregon food challenge adventure as they travel from Portland down to the stunning Oregon coast. They'll be stopping off
to win more ingredients on the way to their beautiful
ocean front location where they'll use the
ingredients they've collected to face-off in the ultimate grill battle. (rock music) - Three, two, one, go. (bluesy rock music) - These are huge! - Ow! You've got all of this space! Whoa, whoa, whoa, whoa. - I'm very sorry, that was not what, that was not as intended. - 'cause my shorts are
already absolutely ruined, I can put some in my pockets. - One minute! Five, four, three, two, one. Stop picking your own. - Phew. - Feel so bad, it was a gentle tap, and he tumbled over his own feet. Tumbled over his own feet. It was a gentle tap. Tumbled over his own feet. But, it was cruel. - [Narrator] Armed with
six punnets of berries, one pair of stained shorts, and one deluded reality, our chefs headed for the weigh in. - 2.21 pounds. - [Narrator] Next up, James's collection. - 2.62 - Yes. With that win I decided to stay on theme and go for the blackberries. Ben's not getting another ingredient. On this whole trip. He's not. - [Narrator] And fueled
by pent up aggression but mostly un-leaded gas, James and the rest of
us headed to the coast, to a highly recommended place, to see a man about some crabs. - We took about five crab rings with us, loaded with fresh rock fish and tuna. And we dropped them in
five different areas. Hoping that, you know, maybe we could find a large population of big male dungies. - [Narrator] Dungeness
crab is an Oregon delicacy and in this challenge Kelly
put our chefs to the test in trying to catch some. And he made some very early assumptions. - Ben, kind of a pretty boy from the city. You know, he's got a collar on, looks like he might not
know where the gym is. And then James, a little bit more muscular quiet, silent assassin type. I was thinking maybe James
might have upper advantage. The first one I pulled,
just to kinda show em really how to do a little
technique and stuff, barely anything in it. I'm thinking, "Oh, boy, I wonder
what's gonna happen next". Then Ben gets up there. (shouting) - Go Ebbers common. (shouting) - You know, maybe a little euphoric, a little frenzied at
letting the little ones go, but boy catching the big keepers today Mr. Ebbers's did well. - How did he do that? - The resource is being
protected pretty well and so we have this sizing restrictions and they all have to be males. By doing that the crabs, it takes a while for these thing to get in place so it's a good thing we're letting all the little ones go and all the females. - He's holding on! I'm trying to put you back! - And then here comes James - Wow! - Five, that's a good one! - And so it was back to the
harbor for Kelly's decision. - I really thought maybe we'd have to call First Aid or maybe somebody's mom or dad (laughter) here this guy comes and he's we're all doing the bicep thing out here this is a hidden amount of muscle here and it's all inside of here
is what I learned today it doesn't matter about everything else it's all in here. Mr. Ebbers's was the winner- - YES! - It was a little close. - Awesome. Do you know what, that was a first. - And how could I not choose the Dungeoness Crab we just caught? Well, most of it. (techno music) - Got myself a souvenir! - And off we went again, but we kept getting distracted. - Ever since we got to the coast we've been driving south, all along one single road and every, what feels like five minutes, there's another viewpoint. And they're all spectacular. (upbeat music) - We eventually made
it to another massively recommended place from you
guys, Tillamook creamery. A huge working creamery and restaurant. We took the tour. - This happens on such a scale. It's almost like you're peering into something from NASA. - It's massive! - And obviously, hit up the restaurant. (bluesy rock music) - Right, what we've got here are cheese curds in tempura batter with a ranch and sriracha dip. Mac and cheese. We have an eight cheese pizza, eight. And a grilled cheese. (bluesy rock music) - I've had fried cheese curds but not tempura battered curds, and sriracha and ranch are gonna become my new best friends. - Straight off the bat before
I've even tasted anything that's an amazing pizza. And then you get the cheeses. - All eight of them. - I'm getting seven. (laughs) (bluesy rock music) - The texture is excellent. The cheese is mellow. (bluesy rock music) - That is so buttery it
tastes like a croissant. - Yeah it does (rock music intensifies) - So you've taken the tour. We're not going to test
what you've picked up. You're going to buzz in, first one to buzz in gets to answer, if you get that wrong the question passes to the next person. - What are the four ingredients- (thumps) - Ebbers (groaning) - Milk, rennet, salt, and I don't know whether the
question was for which cheese so I'm going to say, culture. - I'm going to have to let James buzz in because you didn't
get the four ingredients. - Three, two- - Annatto, annatto. - Oh! Pulled it out of the bag, well done mate! One point to Kozzak. - How many pounds of milk does it take to, (thumps) Kozzak! - 10 pounds to make 1 pound of cheese. - Correct. - How many pounds of milk is delivered to the factory and used by
the factory every 24 hours to the nearest one
hundred thousand pounds. - I'm going to say 900 thousand pounds. - 1.6 million. - The answer is 1.6 million pounds. - YES! - Tillamook county has a
population of around 5000- (thumps) - Kozzak! - 32 thousand or something - Incorrect. - 25 thousand, Ebbers. - It was 75 thousand cows, which equals 15 cows per person. - 15, I thought it was 5, wow! - How many breeds of the
Tillamook dairy cow can you name? - So they use the Jersey,
- Correct 'cause it's got lots of buttermilk. They use the Holstein, 'cause it gives out a
huge amount of volume. - Correct - They also love the Guernsey. - Correct. - They also love the one from England which is the Milking Shorthorn. - Correct - They also have the Swiss variety which is brown of color. - Correct! - And then there is the
Scottish one, Ayrshire. - Correct! Well done mate! - Very good. (applause) - As I won the challenge overall I chose a selection of dairy
and some smoked hazelnuts. - Whereas the guys
awarded me an ingredient for my weird brain so I went for some sour cream. (techno beat) - The insane views kept
coming as did your tweets. One in particular suggesting we stop off to visit a tiny ice cream truck that served incredible
Tillamook Creamery Ice Cream. - I mean the sign says
you can do single scoop or double scoop, I didn't realize they
were both football sized! So good. And the marionberry pie isn't
just blackberry ice cream it's got the little bits of pastry in it which is a bit like cookie
dough and it's awesome! - The girls who served us suggested we ate our ice creams around
the corner on the beach. But we weren't expecting this. - Wow! (techno music) - That is proposal rock, it was breathtaking. However, the wonder was short-lived. - NO!!! No! (laughter) - How have you done that? - This is one of the worst
feelings I've ever felt. (rock music) - The final leg of our journey past some stunning
Insta-worthy rock formations and a whale! And it what seemed no time at all we were at our final destination. - We've made it! We've got a view. We have two chefs. And we have two kitchens. - We have one grill, they have their ingredients and it's now time for the ultimate chef versus chef grill battle in three, two, one, COOK! - From the ice cream challenge I won a selection of fresh fruit. Crabbing gave me crabs, obviously. And at Tillamook I
managed to pick up a point so I have got some of
their sour cream as well. Together I'm going to make an incredible sharing platter dish
with crab as the hero. - Today I'm making
barbecued kielbasa sausage with barbecued fingerling potatoes. a blackberry vinegarette. and a really mild cheesy sauce. What I won was a selection of charcuterie from Olympia Provisions, loads of blackberries from Columbia Farms, a selection of dairy
from Tillamook Creamery, and I won two ingredients there so I also picked up some smoked hazelnuts. I'm feeling a little bit nervous and unsure of myself, and that's when I'm at my best. So the first thing I did was to make a veloute which I
will add cheese to later to make a light cheesy sauce. Wait for it... - A veloute! - Whilst I sliced up
some fresh fruit and veg and tossed them in olive
oil, salt, pepper, honey, and a squeeze of lemon. - This crab might be ready. That liquid gold there is what is gonna win me this battle, it's crab butter. You literally take a crab, unprepared and boil it in salted water and what you get is this liquid. It's the broth, it's the fat, it's all the flavor of the crab. Where would you put crab butter? On toast. - While Ben was making toast, I was making blackberry vinegarette with some fresh herbs, white wine vinegar, and a little sugar. And panning some pate balls mixed with a little of my veloute
and some bread crumbs. (rock music) - It's working. I think it's working. So James beat me in the
berry picking challenge however I won a selection of fruit. I've been told that I can have one, two, three, four,
five, six of his berries. I've char-grilled a couple of jalapenos. I've mushed up those six
berries I was allowed to use, some chopped coriander, and I'm going to mix all
of that into sour cream and then toss that through the crab, season it and it should be delicious. It's go time! - Alright mate! How you doin'? You been all right in your kitchen? - Yeah. My sausage is already cooked so all I'll I'm doing is
getting some char grill lines on there and getting
some more flavor into it. My potatoes are poached in butter. And now I'm just getting even
more smokiness into them. - I mean, they smell good already and you've not done much. However sausage and barbecue,
feels a bit obvious. - Mate, you have no idea
what's coming out here. Ow! It's hot! It's gettin' there. (upbeat techno music) - Ultimate grill battle and James does one sausage and a few potatoes. I'm still grilling all of my veg, all of my toasts, he's gone back inside. (heavy rock music) - Two amazing dishes. James, we're going to start with you. (upbeat pop funk music) - Cheers!
- Cheers! - I've never had blackberry
and potatoes in the same dish. (laughs) But somehow you've made that work, 'cause you made them
tart with the lemon juice and the vinegarette.
- Yeah. - That really works! That char on the outside,
that's fantastic. Strong start, well done. Ebbers. - Cheers!
- Cheers! - The first thing that you get is the freshness of that crab and we said when we had it on the boat you don't want to do anything to it and what I think you've managed to do is do something to it but not
take away from the flavor. - That chili with it is great! - I mean, can I just say, the 48 hours that we had has been a ridiculous journey with some of the best coastlines I've seen
anywhere in the world. - Cheers to that! - Incredible food, incredible
produce, amazing people. But my winner today... has to be James! - Oh! (applause) - It has to be James, it was this this close. Congratulations, mate! But congratulations to you also. The only thing that we've got left to do, eat the rest of this, have a few beers, sit and watch the sunset. - That's not bad is it? - That's not bad at all! (upbeat techno music)
