(gentle music) - Ready!

- Set!

- Cook!

♪ Cooking up something, yes indeed ♪ ♪ Cooking up something really neat ♪ ♪ Just for my baby, extra sweet ♪ ♪ I'm cooking up something for you ♪ - [Announcer] Funding for "The Great Minnesota "Recipe Junior" is provided in part by" Daugherty Appliance Sales & Service.

Goat Hill Marketplace, The Minnesota Arts and Cultural Heritage Fund, and viewers like you...thank you.

- Welcome to "The Great Minnesota Recipe Junior."

I'm Chef Tomorrow Tanksley.

And today, we got three excited junior cooks ready to share their favorite summer recipes with you.

And today, I'm joined by André LeTendre-Wilcox He's the Education and Outreach Coordinator at Whole Foods Co-op!

- Thank you very much, Tomorrow.

I can't wait to taste the dishes that these kids make for us today.

On today's show, our contestants are Parker, Marshall, and Tenley.

They'll create two dishes for us.

A small dish, and then a larger dish.

They'll have 40 minutes to create the first dish, and then another 40 minutes to create the second.

Both dishes will be used to crown the first winner of "The Great Minnesota Recipe Junior."

Let's get to know our contestants now.

(upbeat music) - My name is Parker Jane Coretta Moodie, and I'm from Two Harbors, Minnesota.

I've been cooking pretty much since I could walk.

I've been baking since at least two.

I like to cook scrambled eggs, and pancakes, and pretty much just like breakfast.

And sometimes I cook for my family for dinner.

I'm feeling excited.

A tiny bit nervous, 'cause I've never done anything like this before.

To be the winner of it would be really amazing.

I'm definitely excited to meet the other cooks.

- I'm Marshall Jones.

I'm from Carlton, Minnesota.

I started to learn how to cook two years ago.

And just 'cause, like it was during COVID, too, and I didn't know how to cook at all.

So I had to make breakfast in the morning.

My sister works at a restaurant in Carlton.

And they have a wild rice burger called The Blager.

So, I kind of wanted to make my own version of it, basically.

I'm feeling kind of nervous, but also really excited at the same time.

- Hello, my name is Tenley, and I am from New Prague.

When I first learned how to cook, it was something super-simple like toast, or like a bowl of cereal.

And that was when I was really young.

Like, two, three.

When I started cooking it was like when I was three, or something like that, by making my first bowl of cereal.

And then, it turned into hot dogs and cupcakes, and other stuff.

I am super-excited.

It's just been a huge dream.

It would mean a lot to be the winner.

Tt would, that would be awesome.

- In my profession, I train young chefs.

I can tell, I can smell potential.

So I'm so excited just to see what they got.

What I'll be looking for is definitely creativity.

A flavor profile, I'll be looking for maybe just a little flair, enthusiasm.

- I'm looking for a well-executed dish.

With the younger kids, I think it's so important for them to get into the kitchen, because it's such a learning tool.

They're going to learn fractions.

They're going to learn knife skills, they're going to learn problem solving skills.

I'm hoping that they learn that no matter what the outcome is, this is just the first step to so many steps that they can take, if this is something they wanna pursue.

- I just wanna say good luck to the kids.

You guys go for it, don't hold back.

You're gonna walk away from this a winner.

No matter what the outcome, you're gonna walk away a winner.

(gentle music) - Are you guys ready for your first recipe?

- Yes.

- Yes.

- All right.

Well on your marks- - [Both] Get set!

Cook!

(soft music) - [André] What are they going for?

Somebody's in the fridge.

They're looking, they're studying.

Excuse me.

Let's see here.

- [Tomorrow] (indistinct) has an arm full of stuff already.

(Tomorrow chuckling) (upbeat music) - [André] We have some different strategies going on here.

- Yeah, I see, there's a- - It looks like Tenley is gathering all of their ingredients.

- She's getting all of her stuff.

- Anything that I need in here?

(cans rattling) - I think it is really cool to see that Marshall did and go wash the vegetables.

- [Tomorrow] He did?

I'll repeat that, that he's washing his vegetables.

(gentle music) Marshall has a big knife, and I'm impressed.

Look how big his knife is, look at that.

Look at him go.

(upbeat music) - [André] I missed with Parker just did.

Is that cheese?

- I think that's cheese.

Parker's going back and forth to that refrigerator.

She only has 40 minutes.

I wanna yell out something, I don't know if it's appropriate.

Honey, grab all your stuff at once.

(Tomorrow chuckles) Parker, get everything you need.

Go, go, go.

- [André] The logic of the recipe is something that is so important because they are up against the clock.

- And in a kitchen, you mise en place.

You're doing a mise en place.

- [André] That's how I love to cook.

I love putting it all out in front of me.

I like having it all chopped, and ready to go.

- [Tomorrow] You gather everything in it's place.

You gather everything, just one trip.

(gentle music) - [André] I want to go give them encouragement.

Stick to your plan, guys!

You guys can do it!

Come on!

- [Tomorrow] Yep!

Good job, everybody!

- [André] You're doing great!

(both applauding) - [Tomorrow] Wonderful!

Wonderful!

Would you look at Marshall with that technique of the shake there?

He is impressing me when he's shaking that bowl.

- What's in it?

- I don't know what's in it.

(laughing) But I'm impressed.

- [André] That it's being shaken very well.

- [Tomorrow] He's shaking very well.

(gentle music) - Got a closeup on the blender.

(blender whirls) - [Tomorrow] Oh!

- [André] Oh!

With the lid up?

- [Tomorrow] Is the lid?

Oh!

Very nice.

(blender whirling) He got the biggest knife.

I'm just impressed with it, it's my size.

- [André] Wanna see if the fingers are pulled back.

- [Tomorrow] He's handling that.

- [André] Yep, we're getting an onion chopped right now.

How's it going, Parker?

- Hi, Miss Parker.

How are you?

- Good, good.

- [Tomorrow] What do you got going on over here, Missy?

- Well, I'm air frying the meatballs.

And putting the cheese sticks and milk, and then covering them with flour, so then, they can also be air fried.

- What's going on with the cucumber here?

- They're going to be the base for the sandwich.

- Yes, ma'am.

Oh, lovely there.

- Everything is looking real good here.

- And smelling amazing.

- What kind of cheese are you using, Parker?

- [Tomorrow] The good kind?

- [André] The good?

- Yes.

- [Tomorrow] Mm, yum!

- Where did you come up with this recipe?

Is it something you make at home?

- So every year we do, my family does a cucumber sandwich competition.

(Tomorrow gasping) - That's awesome!

- We make cucumber sandwiches.

- How many times have you won this competition?

- About three.

(Tomorrow squealing) - [André] Nice.

- This is already an award-winning recipe you're making for us here.

Why cucumbers?

Is that a summer thing that you guys do in the summertime, when cucumber season?

When cucumbers are growing?

- We make them up more in the winter, and then we, it like, and then we eat them more into.

That if they taste really good.

- [Tomorrow] Nice, nice.

I grow a lot of cucumbers in the summer in my garden.

Good luck, you're doing great.

Everything smells good.

I'm so excited to taste your stuff.

- Thank you.

- Parker, thank you very much.

- Your welcome!

Thanks, Parker.

(quiet music) - Hello!

- Marshall, how's it going?

- It's going pretty good.

- Yeah, what do you got going on over here, Mr. Marshall?

- So, I'm making Air Fryer Potatoes.

I found a recipe online a while ago, and I started making it.

It's actually really good.

- How many times have you made this recipe?

- Three or four times.

- Do you like to look up recipes online?

- [Marshall] Yeah.

- Yeah.

It's a good place to go.

It's a lot of information.

- Why did you decide on the potatoes?

- Just 'cause it's like a pretty good side.

- It's one of your favorite foods, the potato?

- Yeah.

- French fries are good, right?

(chuckling) - So, do you make this for your family, too?

- Yeah, I've made it for my family a few times.

- Okay, so what's all in here?

- Paprika, seasoned salt, Italian season.

Some olive oil.

- Yeah, I saw you tossing those potatoes in that bowl, I was really impressed with that toss.

That was pretty good.

- And washed all of them.

Nicely done.

- Nicely done.

Nicely done.

And, that is quite the knife.

- So yeah, it was an excellent move choice for the first dish to be going with something like this because of the time restraint, it was a smart move.

- Smart, very smart.

It smells good, too.

- Now, how long do they have to stay in here?

- After 10 minutes, I have to move around a bit.

- Okay.

- Okay.

Well, Marshall, we're gonna let you back at it.

You're doing a great job.

- Thanks.

- It smells delicious.

- Thanks.

- Marshall, it looks good.

Thank you very much.

(pensive music) - Let's see, I added that, I added too much milk.

Gosh.

(pensive music) Oh no!

No, no, no, no, no.

(pensive music) (cutlery scraping) Take a deep breath, pour gently.

There!

Nice and easy.

(pan sizzling) Beautiful!

(deep breathing) Take a deep breath.

(deep breathing) - Hi, Miss Tenley!

- Hi.

- Hi!

How's it going over here?

- Awesome!

- All right.

What do we got going on?

- Valentine's Crepes.

- Valentine's Crepes?

Oh, I love a crepe, I'm so...

I love this little crepe pan you have here.

- Thank you.

- That was pretty cool!

- It's my father's.

See, he makes crepes every weekend.

- WoW!

Cool!

- So is this one of your dad's recipes?

Something you guys worked out together?

- I found this recipe on my own, and I really liked it, and so.

He taught me how to cook them, and fold them, and stuff like that.

- That is a really nice little crepe machine you got going on there, Missy.

So what all goes in your crepe?

- It's mostly just liquid.

But with a little bit of flour.

- Okay, and so will these be sweet or savory crepes?

- They're pretty sweet.

- Sweet ones?

Oh!

Yummy!

Oh, we got some chocolate there.

And it's gonna be kind of?

- Kind of like a Valentine- - Okay.

- A little chocolate sweet.

- It looks good, Tenley, you're doing an amazing job.

It smells great.

And I'm quite happy with what you got going on over here, Missy.

- Oh, Tenley, do you know how to do bear claws when you're cutting?

(Tenley undecided response) You're gonna get your fingers tipped in, so your out nose...here, can I show you?

- Yes, okay.

- You hold it like that, you're gonna hurt yourself, so hold it like that.

Okay?

- [Tom] Okay, all right.

- [André] You're doing it great, keep it up.

- Okay, keep it up, okay (gentle music) - Tomorrow, I got to say, I'm impressed with what I'm seeing up there.

We're seeing three different directions completely.

Why don't we start out with Parker and the cucumber sandwiches?

- You know what?

A cucumber sandwich sounds simple, but she's got a lot going on up there.

I'm very impressed with what Parker's got going on.

- And we have, and what was in the (indistinct)?

- [Tomorrow] I think it was- - [André] Meatballs.

- [Tomorrow] Meatballs.

So this is not your everyday cucumber sandwich she's making.

- No this is, it's got a uniqueness to it.

- And this is her recipe.

- That is.

- This is her recipe.

- That is one thing to keep in mind.

- Mm-hm.

- [André] Moving on to Marshall.

- [Tomorrow] Mr. Marshall.

- [André] And it is the potatoes.

- [Tomorrow] He's got a potato.

- [André] Air fryer potatoes.

- [Tomorrow] It's Marshall Potatoes.

I'm gonna call them Marshall's Potatoes.

They smell really good.

- It did, it smells excellent.

- You know what?

I was impressed.

- I think it nailed it though, with the, it's got that Shake and Bake smell to it.

It's just, I love Shake and Bake, so I'm looking forward to that.

- [Tomorrow] And it was partly because the way he was shaking that bowl, when he shook his own bowl.

(laughing) He shook that bowl.

I'm really impressed with the seasonings he put on.

He's got some flavors going on there.

So, excited for those, as well.

And then we have Little Miss Tenley.

- [André] The crepes look great.

I don't know if you got an eyeful of the emblem that she's embossing with the powdered sugar, it's a really cute touch.

As you can see the detail that she's- - She's got some- - She's putting into it is really- - She's got a lot, Yeah, she's doing her thing over there.

- What I really liked with Tenley is the fact that it is her Dad's grill.

- I love the grill!

- And this is a family situation.

(whipped cream hissing) - [Tomorrow] I'm loving that her dad makes crepes every week- - [André] Every week.

- Where's this dad?

- She didn't say what day of the week we could stop by.

- No, she didn't mention that part.

(gentle music) - [André] Well, also with the cucumber sandwich.

- [Tomorrow] With the cucumber sandwiches.

- [André] Was another family situation.

- [Tomorrow] Yeah, that's what they do at home.

- [André] It's neat to see, because this is, I mean, it's keeping family, it's a tradition.

- [Tomorrow] I just like it.

- [André] Tradition where it's something that can be passed on.

And other people can be invited into it.

- Yes, absolutely.

I love that they do a little cucumber competition at home.

- I do, too.

- That's very, very cute.

That's very cute.

You know what?

That little Parker, she's quite, she's very clean.

Like she puts away, she's putting stuff away.

Now, I'm used to yelling out, "Please put this away."

My team knows to come behind me and clean.

(André laughing) (gentle music) - [Tomorrow] Oh, these guys are so impressive, I'm so happy with what they're doing.

Time's up, guys!

(Tenley giant exhale) (gentle music) - Hi there, Miss Parker.

- Hello.

- Hi, so what did you make for us?

(gentle music) - [Tenley] It is a cucumber sandwich.

- [André] I'm seeing double cucumbers here a little bit.

Because we've got the pickles on there, as well.

Can you tell us a little bit about what's all on there?

- So, there are cucumbers.

Pickles, meatballs, and cheese sticks that have been placed in milk, and then in a seasoned flour.

And then, in an air fryer.

- So you almost made a little bit of cheeseburger appetizer here.

- And this is all you, right?

You made this up yourself?

I love it, honey.

All right, so we're just gonna go for it, okay?

- We're gonna dig in, if that's all right.

- Okay.

(gentle music) - Did you take that in one bit?

- Mm-hm.

- Very good.

- It looked like a one-bite dish.

- I need two bites.

This is delicious.

- Yeah, what did you make the meatball out of?

- They're frozen.

So just like air fryer and cut.

- [Tomorrow] I like how refreshing the little cucumber on the bottom is.

And you got the pickle, which is just a cucumber in another form.

So, that's very good.

Sometimes frozen products get a bad wrap, but when there's a good one, there's a good one, right?

And that's a good one.

- One thing that I might recommend, is maybe put a little seasoning on top.

A sprinkle of dill would of been nice, maybe a sprinkle of black pepper.

- It looks great, it tasted great.

And you did a wonderful job.

Thank you.

- [Parker] Thank you.

- Overall, Parker, I think you did a great job, thank you.

- Thank you.

- Hello, Mr. Marshall, what do you have here for us?

- So, I have air fryer potatoes, and some Japanese mayonnaise.

- [André] Why is it Japanese?

Is that?

That's different than Kraft, or Hellman's that I get, or Miracle Whip.

- [Marshall] Oh, it's just a little sweeter, in my opinion, I think.

- All right.

And it's gonna pair well with this potato?

- [Marshall] Yeah.

- All right.

Well, let's see if you're right.

(gentle music) Nice and crispy, good color on 'em.

(gentle music) - They're good, yeah.

- I like the mayonnaise.

- [André] Marshall, one thing that I would recommend the next time you make this.

Is you can look, there's some big size differences here.

And when you're gonna put those in the air fryer, or if you were gonna cook those in a pan, if you we're gonna cook them in the oven, they're gonna finish at different times.

So if you were to just make those all uniform in size.

Like even here, like this one right here, it's just, it's gonna definitely affect how they cook.

- Okay.

- [Tomorrow] But, they taste delicious.

- [André] Yeah, it's a great combination of the Japanese mayonnaise with the potatoes.

- [Marshall] Thanks.

- [Tomorrow] Yeah, yeah, it's a good French fry.

I'm gonna have one more, is that okay?

- Yeah.

- All right.

- Who doesn't like a snack like this after school?

I would.

Good job!

Good job, Marshall.

- Thanks.

- Yeah, great job, Marshall.

- Great choice of condiment.

Hello, Miss Tenley.

- Hi.

- Hi.

What did you make for us?

- [Tenley] I made some Valentine's crepes.

- [Tomorrow] They look very Valentine-y, they look very pretty.

- What's all on here?

- These are raspberries filled with whipped cream, or chocolate.

And then, this is a rose strawberry, with chocolate and powdered sugar, with some blueberries.

- All right, I'm gonna dig right in.

So do you know at culinary school, the very first thing they teach you is how to make a rose strawberry.

Look at you already making them.

That was one of the very first things I learned how to cook.

Is a strawberry into a rose.

I'm gonna try one of these.

- [André] I just get right into that crepe.

- Yummy!

- It's very good, it's a nice presentation on it.

One thing for me, is it's a little too sweet.

- Okay?

A little too sweet?

- It's a little too sweet.

Who doesn't love chocolate with whipped creme, and the berries.

But it just, and then you have the powdered sugar on top of it.

- It just gets a little too sweet- - Just a little too sweet, yeah.

- Did you make your own whipped cream?

- Uh...no.

But I did make my own crepe.

- You did make...yes, you did.

Yes, you did.

- I mean, it's very good.

- Mm-hm, very good.

Good job, honey, I love it.

- [André] Thank you very much.

- Thank you.

- Amazing.

(gentle music) (upbeat music) - All right, guys.

Thanks for that first round.

Are we all ready for round two?

- [All] Yeah.

- All right.

- Should we count 'em in?

- Let's count 'em in.

- Here we go.

- [Both] Ready, set, cook!

- Oh yeah, okay, now there's a little bit more urgent urgency in there.

Yeah, mm hm.

- Now we're moving.

Now we're moving - I'll need this.

And then I'll need to get this.

- They got the butterflies out of there, that's what happened.

- I don't have any more hands - [André] Getting into the groove of it a bit.

I'm interested to see... - [Tomorrow] What they're gonna bring for round two?

- Well, I wanna see what they're gonna bring for round two.

But I want to see if they've learned to bring, get everything they need.

- Oh gosh.

- [André] Maybe a basket would've been helpful for Tenley.

But it looks like they pulled it off.

- I'm excited to see what the babies are gonna make this round.

Parker's quite a little thinker.

She's thinking.

She's thinking.

- [André] Got a hand washer.

- [Tomorrow] Look at him, you go, boy.

You go, Mr. Marshall.

I see some cheese.

Cheese, please.

- [André] I can see two kinds of cheeses.

(egg tapping) - [Tomorrow] See that technique of that egg crack.

Oh, there's Marshall with his big knife.

- When you were cooking as a child, did you ever have a mistake that, you know, maybe a little mishap happened where maybe you needed an adult's help?

- I do remember when my mom used to bake cakes.

We couldn't run in the house.

- Oh, it would fall.

- 'Cause her cake.

So there were a lot of rules.

And sometimes we would run and we would get in trouble.

And what about you, André, any mishaps as a child?

- Unfortunately, yes.

I was chopping up some sweet potatoes and I lost my finger.

- (laughing) You joker.

Oh, so she's gonna, okay, she's kind of got like a little... Tell me what it is again, André, I'm sorry.

- [André] I think that's a one pot.

- Okay.

I'm so old school.

I don't use these fancy.

Is this baby making an omelet?

'Cause I'm thinking, I think she might be.

(upbeat music) (spatula scraping) - Parker, what do you got going on here?

- Hi, Ms. Parker.

Hey, hun, what are you doing?

- Cooking some eggs.

- What is the whole dish gonna be?

- A breakfast burrito.

- A breakfast burrito, okay.

- What all are you gonna put in that breakfast burrito?

- Well, eggs with cheese on 'em.

And cream cheese.

And probably some pepper.

- And some pepper.

Ooh, it sounds delicious.

- What gave you the inspiration for the burrito?

- Well, it's like a nice summertimey food.

Like you wake up, you have all the time in the world to make something.

- We love summer.

- Ah, to be young and have all the time in the world.

- That's so lovely, isn't it?

Now, Ms. Parker, I'm gonna give you just a little bit of, a little chef stuff right here coming outta my chef brain.

It's a thing we call mise en place.

It's a French word for everything in its place.

So you always wanna gather all your ingredients all at one time, and then you start cooking.

So you don't waste any time going back and forth, and back and forth.

Okay, all right.

That's just for you.

Thank you.

And you're doing wonderful, those eggs look great.

- Thank you.

- Yeah, I can't wait to give those eggs a try.

Thank you very much.

- Thank you.

(upbeat music) - Hello.

- Hi.

- Hey, Marshall.

How's it going over here?

- It's going pretty good.

- What do we got here?

- I'm making wild rice burgers.

- Is that a recipe you came up with yourself?

- No, my mom found it for me.

- Do you ever cook with your mom at home?

- Not much, no.

- No?

- She's gonna make you do all the cooking from here on out, you know that, right?

- Yeah, probably.

- All right.

Oh, you got a nice cast iron skillet there.

We're getting that nice and warm, yes?

- Mm hm.

- Awesome, awesome.

- So what's all in there?

- Some beef, one egg, wild rice, some salt, some seasoned salt, some pepper, and some garlic powder.

And some onions.

- And you're yielding that knife like a professional, let me tell you that.

- Thanks.

- And I love the fact that you season everything so well.

Your potatoes were very well seasoned.

And it looks like you're not, he's not holding back.

- No, not holding back at all.

- You're not holding back, Marshall.

And we love that about you.

So, good job.

- Thanks.

- Okay, great.

- Looks great, Marshall, thank you.

Tenley.

- Hi, Tenley.

- Looks like you got a lot of stuff going on over here.

We are really excited to hear about it.

So what'd you got?

- I am making sushi rolls.

And then I have to wait for the rice to cook.

And then I'll start rolling.

- And then you'll start rolling.

Now who taught you how to do this?

- My mother.

- Can you tell us some of the components you're using?

- Some stuff that I'm using is caviar.

So it's basically fish eggs.

And then some pink ginger.

And then what's gonna be in this is some crab and avocado.

Just wait, I'll be right back.

- Okay.

Here she comes.

All right, Ms. Tenley - This is water 'cause I'm making sticky rice for the sushi.

- I love the way that you gather all of your ingredients all at one time.

So you're doing great, okay?

- We have Ms. Tenley.

Do me a favor.

You wanna take a deep breath.

Let it out.

You got a lot of stuff going on here, but you know what else you have?

You have 20 minutes left.

Okay?

- Okay.

- So take your time.

You're doing all right.

You're doing great.

- Okay, all right.

- Thanks, Tenley.

- Thanks, Tenley.

Good job.

- Thank you.

- Okay.

(upbeat music) - Tomorrow, it looks like they got some great stuff going on out there.

- [Tomorrow] I am so impressed with them right now.

- Just jumping back to what we saw when we saw with Parker with the cucumber sandwich, and then moving on to another excellent finger food, the breakfast burrito.

- I love it.

I love it.

It's like really uniquely her.

It seems like this is stuff she actually makes like at home herself.

This is what she does.

- I need a snack, yeah.

- I can tell how she does this.

Now, moving on to our little Mr. Marshall, a wild rice burger.

I'm happy with him right now.

- You can go to, this is what I love about what Marshall is making, just about any restaurant in Duluth.

And it's on the menu.

And the reason it's on the menu is because it is a popular dish.

- [Tomorrow] Wow, okay.

- It's something that a lot of people really like.

- [Tomorrow] Okay.

And I'm interested to see how he plates and how he dresses his burger as well.

- Yes, because it could just be a burger on a plate.

Or there could be some flare to it.

- Those little french fries that he made earlier would pair so well with his little wild rice burger.

- [André] But what we're seeing right now is it looks like he's got those buns browning on the griddle.

- Oh, look at him.

- Nice move.

- Nice move, Marshall - Ms.

Chef Tenley.

- It's bold.

It is a bold move.

- It's bold, bold.

- To be attempting to do a sushi roll, a California roll, something in 30 minutes.

And at their age it is... - [Tomorrow] It is so... She's really, oh, I'm just impressed with her.

She's doing really good.

She has a little rice cooker.

She has a little pot, a little sushi rice.

I like it.

- I wanna see how tight that roll is.

How that wrap is.

- So yeah, these guys are really impressing me.

I'm very happy with what we've got going on here.

(upbeat music) I'm glad to see Ms. Parker went and got some fruit for her veggie burrito.

I just, I just like Ms. Parker.

She carefully walked that plate around.

- [André] She made two plates, very nice.

- [Tomorrow] Very nice.

One for you, one for me.

(upbeat music) (burger sizzling) I wonder what temperature he's gonna cook the burger at.

- [André] Well, judging from how hot that pan was, I'm gonna say medium high.

Or high.

- Or high.

- I was concerned about a cast iron pan being left on high, walking away to the point where the pan was smoking.

- It was smoking.

So we're gonna have a nice crisper burger from him.

- [André] I'm okay with that, but.

- [Tomorrow] I'm okay with that.

I'm okay with that too.

It's okay.

(upbeat music) - [André] Oh, chilling off the rice.

- [Tomorrow] There you go, she's a smart girl.

- [André] Not quite a blast chiller, but it works just fine.

- [Tomorrow] It works, it works.

- [André] It looks like she might be a little bit stressed.

- She's standing.

She looks a little stressed.

And I don't want her to be stressed.

- No, there's no reason to be stressed.

You're making sushi rolls.

- This is fun.

- Beautiful.

(dynamic music) - Are you done?

- I'm done.

- Okay, Marshall's done.

- Marshall's done.

- Looks like Tenley's done.

- Everyone might be done.

- Everyone looks like they're done.

- Are you all three done?

- I'm done.

- You're done?

- Wait, wait.

Let me double check.

Yep, I'm done.

- Should we do five, four, three, two, one, countdown?

- [Both] Three, two, one, time's up!

- Utensils down.

- Hands up.

- There you go, guys, nice job.

- Good job, guys.

(clapping) So excited.

(all cheering and clapping) It's gonna be great.

(upbeat music) (gentle music) - Hi, Miss Parker.

- Hello.

- What do we have here?

- It is a burrito with cream cheese and then there's some fruits.

When I got finished, I chopped some strawberries and used them as petals for a flower.

- [Tomorrow] I think it's so pretty.

- Did the cream cheese get heated with the eggs or was that more of a smear on?

- It was more like a smear on.

- [André] Okay.

- All right, so shall we dig again?

- Let's give it a try.

- Let's give it a taste.

- Got a nice tight roll on that, Parker.

- He's all about the roll.

- I am.

There's nothing worse than picking up a burrito and it falls apart in your hand, right?

- He's right about that.

(gentle music continues) Mm!

Yummy.

- Mm-hm, very good.

Did you season your eggs with anything?

- Yes, salt.

- [André] Great.

- Very nice.

Have here beautiful little strawberries.

I'll have one.

- [André] This is really good.

- [Tomorrow] Great job, Parker.

- [André] If I were to say to change this at all, one thing that I might do is some spinach in with the eggs.

- Okay.

- So when you roll it up, you're gonna get a lot of nice color, that's gonna be throughout in here.

- And you know what else you could have done?

Maybe a little condiment, maybe a little salsa on the side would've been really pretty.

But this is great flavor.

I love your smear.

And you cooked your eggs very nicely too.

They're very fluffy and nice.

So good job, Parker.

- Thank you.

- Very nice job.

Yeah, Tomorrow brings up a great thing.

And you already have a start here.

If you did a strawberry salsa with this.

- Oh, now, he's getting really fancy.

- Yeah, with that cream cheese in there, it'd be excellent.

- Oh, just a little.

Or maybe some little green sauce, something.

You know, always whenever you plate, always just think color, color, color.

Okay, you wanna go red, white, blue, green, orange.

Just any colors you can think of.

And if you find it in the pantry and you see it's colorful, you'll be like, "I'm putting that on my plate."

So that's just a little advice.

That's how I like to plate it when I plate my food.

So, you did a great job.

I'm very impressed.

And I love your little flower.

It's very cute.

And it brought out your dish.

It brought out your burrito.

- [André] Parker, thank you very much.

- Thank you.

- Hi, Marshall.

- Hi.

- What do we have here?

- [Marshall] A wild rice burger, with non-dairy cheese and Japanese mayonnaise on it.

- Oh, your favorite condiment, the Japanese mayonnaise.

- Can I ask why you decided to go with non-dairy cheese?

- I can't eat regular cheese, so I've been using non-dairy cheese for a lot of stuff.

Cheese makes my tummy hurt sometimes.

- Now, I'm gonna cut this in half.

Is this gonna be cooked all the way through?

Is it gonna be medium?

What do you think?

- I think it's gonna be cooked all the way through.

- What do you think?

- Oh, it's beautiful.

- That looks really good.

- That looks beautiful inside.

- It's cooked all the way through.

There's a little bit of pink left.

Not too much though.

- [Tomorrow] Perfect.

You always, a little pink in your burger is always a good thing.

So we have, what's the, got some onion in there?

- [Tomorrow] What else do you have in there?

- Wild rice.

And just like the seasoning.

- [Tomorrow] You're good at seasoning.

- It's got a nice smell to it.

It's just one thing left to do, right?

- That's one thing left to do.

- Right.

- Oh, I could just have half of your stuff.

- Have half of mine, yeah, please.

- Okay.

All right, excited.

Oh, yeah, it looks great.

All this stuff.

(cheerful music) Mm.

I always take the biggest bite.

Mm, yummy.

- Marshall, the burger is really good.

It is a little bit squishy.

I know you did sear it off in the pan.

Maybe not press it.

- Okay.

- Did you press it with your... - Yeah.

- Yeah, the biggest spatula over there.

I saw your big spatula.

(Tomorrow laughs) I really like the non-dairy cheese.

I'm gonna have to look into that product.

It's really good.

Very flavorful.

I think you did an excellent job.

- Thanks.

- Moving forward, if you're gonna make this again, one thing is maybe some toppings as an option on the burger because the burger just coming out on the plate, you've made this excellent burger taste really good.

The presentation was just falling just a bit.

- Ah.

- So you would've really amped up your presentation by, if we were talking.

- Yep, just maybe a little side of lettuce, tomato, and onion.

'Cause that would've been three different colors.

You would've had some green, some red, and a purple onion would've just set you off.

And a green pickle.

- Yeah.

- That's just for some... - It would've taken it from wherever it is right now, to way up here, just by making those couple simple steps, there would've been no additional cooking but the presentation would've been spectacular.

- [Tomorrow] That's right.

- [Marshall] Okay.

- [Tomorrow] Love that mayonnaise though.

Love that burger.

And you did an excellent job, Marshall.

- Thanks.

- [André] Thank you very much, Marshall.

- Thank you.

Hi, Miss Tenley.

- Hello.

- Hello, what do we have here, honey?

This looks great.

- [Tenley] Some sushi rolls and outside sushi rolls.

So that means the rice is on the outside instead of the inside.

- [André] Oh, yeah, this is some, got some yellow rice going on here.

How'd you do that?

- Just put a little bit of food dye in the rice.

Just to make it pop.

- [Tomorrow] It looks beautiful.

I love all the colors that you use.

Very, very nice.

- [Tenley] Thank you.

- [Tomorrow] And your rolling technique is on point.

- [André] Yeah, this looks like it held up very well.

- We can't wait to taste.

So we'll dig right in.

Okay, Tomorrow's not gonna try to mess with that.

She's gonna pick this up with her fingers.

And... - It's sticky rice.

- It's sticky.

This is soy sauce?

- Yes.

It's soy sauce.

- Great.

When I eat sushi, I like to put all my stuff on it.

- [André] What is the cream that's in the roll?

- The cream that's in the roll, it's cream cheese.

- [André] Okay.

- And it makes it just a little more sweet.

- Then I'm gonna use my fingers, 'cause that's how I roll.

- [André] And there's a nice heat to that.

Is that from the mayonnaise?

- Yes, the mayonnaise give it a little spice.

Just not a lot, but just enough.

(calm music) - [André] So what do you think?

- Too much wasabi?

- I love wasabi.

- [Tenley] Oh, okay.

- And I love the reaction your body has when you eat wasabi.

It's like, that is really good.

- Anything that I can work on with these?

- These are really good.

One thing is I love your setup the way that you do have it.

If you are gonna do it again, maybe take these off the plate.

Just let this stand on its own.

- Okay.

- This looks gorgeous.

This could have been right off to the side.

- Always, whenever you present food, you always wanna make sure your plate's nice and clean.

- Oh, okay.

- So that was on the plate when it got to me.

- Okay.

Just a little dot.

- When I present at the restaurant, I have a, my (indistinct) wipes, he wipes my plates for me.

And they wipe my plate clean.

So when it goes to the table, the customer's very happy, because it's a very clean, very clean plate.

But that's nothing.

It's very minute.

Okay?

- [André] You should be very proud of what you did.

This is gorgeous.

- It's gorgeous, and it tastes really good.

I'm so happy with this dish.

Thank you so much.

- Thank you.

- Thank you.

- You're welcome.

Well... (upbeat music) - We got some thinking to do tomorrow.

- We do.

We really do.

- [André] Parker with the cucumber sandwich and the burrito.

- [Tomorrow] Yes.

- [André] Marshall in the middle with the... - [Tomorrow] With his crispy potatoes, and his wild rice burger.

- In which you brought up a great point.

Those were meant to be together.

- They were.

He's smart.

They just broke 'em in half.

- [André] We have Tenley with the crepe.

- Valentine crepe, mm-hm.

And she also did those little rolls.

Sushi.

Almost like a breakfast, and then here's lunch type deal.

Somebody's gonna come out ahead of this.

We just gotta put our heads together.

(upbeat music continues) - I feel that it went okay.

Like it was fun, and not exactly what I expected.

- She usually just kind of does her own thing in the kitchen.

And it's what she did, huh?

- Some things that didn't go exactly as planned were probably the burner.

I wasn't quite used to using it, so that was a little tricky to get used to it.

The thing I'm most proud of today was how I was able to plate everything, and how good it ended up looking.

At home, I don't really take that much time with plating.

- That's not true.

That's like your thing.

- Sometimes.

Like half the times, or whenever I have enough time.

- I feel like that went really good.

It was really fun doing that.

I didn't run into any issues.

I did have more just like beef than I needed.

So I just, I made those into quick patties, but one of 'em wasn't cooked.

Luckily that's not the one I served.

- [Interviewer] What are you most proud of today?

- Probably the wild rice burgers.

And they said that it was cooked pretty well.

- Had a good flavor.

- Yeah.

- You didn't start a fire.

- Nope.

Surprisingly.

I learned to probably to put some oil into the pan when I'm making wild rice burgers.

Just a little bit.

- I am honestly super surprised.

I think it went awesome.

The sushi rolls got done three minutes early.

- I was pretty surprised that she was done early.

Five minutes.

I was like, "Whoa."

You know?

'Cause normally we're cooking and still taking our time, but she did it in record time, and they looked good, I thought.

- The competition was much easier and calming than what I expected.

I thought it would be more rushed.

What I learned from the experience, you don't need to be so rushed and like go, go, go.

And you just need to take some deep breaths.

'Cause at the end I was done very early, and then I was just waiting around.

Maybe just, maybe I could take my time, and like slow down and take deep breaths, and don't be so worried.

(upbeat music) - Well guys, wanna thank all of our young chefs.

You guys did so great.

All of you guys have a future, and you can all come work in my kitchen.

I'll start you on dishes though, okay?

- You guys all did an excellent job.

You've turned out some great dishes.

You're very creative, and that's what we're looking for is we're looking for that creativity.

We're looking for the new recipe.

Each of you put up some great dishes.

- [Tomorrow] I just wanna say, Marshall, that burger was amazing.

- [André] Yes.

- [Tomorrow] Tinley, you made sushi in 30 minutes.

That was really impressive, honey.

- Thank you.

- And Miss Parker, I loved your dishes.

So with that being said, the winner of The Great Minnesota Recipe Jr. is...

It's Miss Parker.

(cheerful music) (applause) Come get your plaque, honey.

You look so surprised.

(Tomorrow laughs) - It feels like, definitely shocking.

I was a little, I was surprised.

But happy.

Feels weird.

Like I've watched so many cooking baking competitions.

It's just like, "Huh, wow."

Just watching another show and I'm like "Oh my goodness, it's me."

What made me feel doubtful was probably just like, like it's just like something that I like always make, and it's like, "Oh my gosh, it's worth something."

- [Tomorrow] Miss Parker, we chose her because they were original recipes.

All of her own.

- The first recipe that she made, the cucumber sandwich recipe, is one that she has been working on for a while and has been adjusting it and changing it when she cooks it.

And that just seemed to have the heart of what the show is all about.

- It really impressed us.

Her burrito, I just thought it was simple.

It was perfect.

- Well, you brought up a good point.

It's like when she said, "Hey, make this one, I have got the time."

Really kind of drove home that this is something that Parker would make if they were at home.

- Yep.

- And wanted something to eat.

"I'm gonna make myself a burrito."

- [Tomorrow] And so when she brought it to us, she had made this little flower out of fruit and that was perfect.

And so she was the winner.

(cheerful music continues) - The next thing I'm going to do is go home and go to bed.

(giggles) (upbeat music) - I'm from Carlton, Minnesota.

- I'm from Duluth, Minnesota.

- I live in Duluth, Minnesota.

- [Carlton Resident] I used to like bake cakes with like my grandma and my mom for like birthdays.

- I've never done like a cooking show before.

When I got the email, I was like "Eek!"

- My first recipe is cheesy potatoes.

My grandma makes it every Christmas and on every Easter.

- Like even if I didn't win, I would just be positively chuffed, as they say on The Great British Baking Show, which I watch a lot by the way.

(upbeat music continues) - [Narrator] Funding for The Great Minnesota Recipe Jr. is provided in part by Daugherty Appliance Sales and Service, Goat Hill Marketplace, the Minnesota Arts and Cultural Heritage Fund, and viewers like you.

Thank you.

(wondrous musical sting)