The 2018 Food Fight Competition: A Delicious Delicacy

As I watched the contestants prepare their dishes, I couldn't help but feel a sense of excitement and nervousness. The competition was about to begin, and only one person would be crowned the winner of the coveted $5,000 gift certificate to Taste of Town and the title of Food Fight Champion.

One of the contestants, Dolly, presented her dish in front of us, showcasing a beautifully rolled cabbage and shallot-filled pastry with a side salad of fresh vegetables. Her presentation was classic and elegant, with a pop of color from the fresh tomatoes and avocado. The judges were impressed by her ability to balance flavors and textures, and I couldn't help but agree.

The sweet component of Dolly's dish caught my attention. It was a take-off of apple cobbler, topped with a layer of pure pudding and crunchy nuts. While it didn't quite work for me, the judges loved it, praising its creativity and originality. One of the judges even mentioned that they would love to make this dish at home.

Meanwhile, Rachel presented her own unique dish, combining puff pastry with fresh ingredients. She focused on seasoning, using generous amounts of mustard to bring out the flavors in her salad. Her dish was a masterclass in balance and proportion, but unfortunately, it suffered from a soggy bottom. However, the judges praised her technique and creativity.

As the deliberation process began, I couldn't help but feel for Rachel. She had come so close, and while she didn't win, she had still impressed us with her culinary skills. The winner of the Food Fight competition was announced, and to my surprise, it wasn't Rachel – it was Rory Whitesburg.

Rory's dish was a masterclass in flavor and technique. Her savory component consisted of fresh flatbread, served alongside a beautifully seasoned salad. The judges praised her use of mustard and her ability to balance flavors. However, the dish suffered from a slightly soggy bottom, which seemed to throw off the whole dish.

The sweet component of Rory's dish was equally impressive. It was a take-off of a classic dessert, but with a unique twist. While it didn't quite work for me, the judges loved its originality and creativity. One of the judges even mentioned that they would love to try it again, once they had figured out how to execute it properly.

As we watched Rory accept her prize, I couldn't help but feel impressed by both contestants' culinary skills. It was clear that they were both talented chefs, and the competition had been a tough one to judge. In the end, the winner of the Food Fight competition was declared, and we all celebrated with a delicious meal – courtesy of Rory Whitesburg.

The Experience: A Delightful Delicacy

Food Fight was an absolute delight to watch, and I felt honored to be a part of it. From start to finish, the experience was engaging, entertaining, and most importantly, delicious. Watching the contestants prepare their dishes was like watching a culinary dance – each move, each flavor combination, each presentation was carefully considered.

As we watched Dolly's dish being presented, I couldn't help but feel a sense of nostalgia. The judges praised her classic technique, but I knew that it was more than just about following a recipe. It was about passion, creativity, and dedication to the craft. And while Dolly's dish may not have been my favorite, it was clear that she had put her heart and soul into every component.

The competition itself was nerve-wracking for both contestants. They knew they were competing against each other, and that one of them would be leaving with a $5,000 gift certificate to Taste of Town. But despite the pressure, they managed to stay focused, creative, and deliciously talented.

As we watched the deliberation process unfold, I couldn't help but feel impressed by both contestants' culinary skills. They were each unique, each with their own strengths and weaknesses, but ultimately, it was clear that they had both risen to the challenge. In the end, only one could be declared the winner – and that person was Rory Whitesburg.

The Prize: A Delicious Gift

For Rory, winning the Food Fight competition was more than just a prize – it was a validation of her culinary skills and dedication to her craft. The $5,000 gift certificate to Taste of Town would allow her to pursue her passion for cooking, experimenting with new flavors and techniques.

As I watched Rory accept her prize, I couldn't help but feel happy for her. She had worked so hard to get to this point, and it was clear that she was thrilled to have achieved her goal. The gift certificate was not just a monetary prize – it was also an opportunity for her to share her love of food with others.

For me, the prize was more about the experience itself. Watching the competition unfold had been an absolute delight, and I felt honored to be a part of it. Whether you're a seasoned chef or a culinary novice, Food Fight is an event that is not to be missed – especially when you get to taste some of the most delicious creations in town.

"WEBVTTKind: captionsLanguage: enhi everyone i'm danielle from he's loving carrots back again on voter calm to bring you the final episode of our food fight competition the winner is receiving a grand prize of $5,000 to town appliance and our runner-up is getting a fully stocked wine fridge furnished by the royal wine corporation so let's get cookin contestants welcome back to the final episode of food fight competition our final two competitors are Rory Weisberg and Ricky climbing congratulations for coming so far are you guys ready to see what your final mystery ingredient is yeah three two one reveal oh shoot we have three types of puff pastry we have puff pastry squares we have puff pastry shells and rolled sheets of puff pastry but this competition is going to be a little bit different we are giving you extra time today we are giving you one hour but you do not have to make blunders today you need to make two separate dishes one savory and one sweet both featuring the secret ingredient the geffen puff pastry you have five minutes to shop are you ready go okay focus okay I can't think there's nothing harder for me that I could even possibly think of I've never touched puff pastry I don't even know what it looks like what it feels like how long it takes it to be I don't know what to do with this I don't really use puff pastry a lot I think it's a very very versatile product I definitely have a very concrete plan as to where I would like to go with both my sweet and my savory it's the geffen puff pastry is like an amazing product it's so easy to use foolproof the packaging I mean yeah because when you don't know what the ingredient is there corn starch and you know I have no idea not one I do not have a single idea I don't even know what to get I don't know what to do it these things do you that's what I want anything with Maddie I have nothing I don't know what to do with it I went into the fridge I didn't even know what to take because I had no idea I thought maybe seeing ingredients would inspire something so for the sweet dish it did and I thought make what you know let's introduce our judges for the day we have returning judge chef Isaac from pomegranate supermarket we have the fabulous Naomi Hoffman the Aussie gourmet go author of perfect for pizza and our guest judge for today is the amazing honey court Akatsuki you are one of the only from female chefs in America that is really amazing this works my brain is stuck I can't think one hour two dishes one favori one sweet featuring the gaff and puff pastry one last time ladies let's see what you could do three two one go so I make an apple crisp like in my sleep and I make this pure pudding it's one of my favorite desserts I could try to recreate that with the puff pastry wasn't sure how I spent the first like five minutes just cutting up apples for my sweet dish I am going to make a puff pastry wrap chocolate chip cookie accompanied by a sweet cream with blueberry Kampai contestant you have 45 minutes to go just make me an extra one or two here just in case they don't come out good I don't have a back-up plan or Rory has not had a lot of experience with puff pastry so I'm very excited to see how she's been learning how to use the product that's the best thing about position effective pretty easy to use yeah I'd love to see it in like a non-traditional way for my savory dish I'm going to make a mushroom and shallot black rice with a little sprinkling of marinated chicken and broccoli now that I have the puff pastry Chris in the oven we need to start thinking about my savory dish I took out a skate I took out some hot dogs I really didn't know where to go and then I was like okay what do I make that is sort of similar to the pastry and I thought I need to tell you yeah it's like Lent think of anything else you know what there's a reason why deli roll is very popular yeah you're looking you're changing you know what is that yeah and then I'm sauteing shallots onions and purple cabbage or something fancy it up that's a very nice piece of the fish you never know what twist they can put on the traditional food and that's what Wendell she is gonna make a belly roll going up against bass Galco cook for myself that is a really risky move I would not I wouldn't ever come close I won't even try what would you put in everything Jelly Roll is the kitchen sink of all dishes and it's well you know what I don't see that's not it's just not the same that's not the same but I don't just like pile everything on the plate I want like bold flavors but now it's just like too much contestants you have 20 minutes left Ricky's got something going on over there bacon compote very combo it's a nice classic picnic it's it's really wonderful I figured let's begin by getting the blueberries to let out their natural juices and then my thought is to actually infuse it with a little bit of the apricot liqueur a little vanilla and then to thicken it so that we have a really nice well-rounded compa she knows what she's doing yeah but I think she's gonna give us something a little more out of the ordinary I think she's really a little bit too really excited what do we have happening here Rory is this a salad I'm making a spell to plate with the belly whoa I like that something super bright and acidic so possibly the heaviness of the jelly roll so I thought okay these guys want strong bold taste like a couple onions scallions hearts of palm avocado tomatoes and cilantro and cilantro that's a nice kick I ran into the fridge to go get the Geffen dessert when I bring it to my station open it up all of a sudden Parton and I'm like oh no this is not whip this is coffee rich I have to run back into the refrigerator get the right one and then continue where we left off so for Shabbos and yunsik I was looking for a pudding a smoothie that I could for Drake and I played around and I came up with this so it's kind of got weird ingredients it's avocado normally apple butter cocoa or carob powder almond milk and then you can add for additional sweetness honey or maple syrup you have ten minutes left my initial plan was to deep-fry the puff pastry wrap chocolate chip cookies there must have been some sort of glitch and the oil was not hot it does not look like it's wired and I need to come up with another plan and quick how much time if someone just tell me how much time with the timing that I had I knew shallow fry was the only way to go and just pray for the best one minute left breathe okay contestants we're on the final leg of our food fight competition risky why don't you tell us what you made starting with your savory dish my dish is a mushroom and chicken puff pastry of flat pipe we have shallots onions shiitake mushrooms and regular mushrooms and then we marinated chicken and broccoli a garlic mayo face with a little drizzle of garlic mayo on top my sweet dish is a puff pastry wrap chocolate chip cookie with a sweet cream accompanied by a blueberry compote I'm really excited to use my talk into this honey what do you think about the flatbread I like the contrast of on flavors the chicken was cooked and seasoned well and the garlic aioli that you did on top it brought out that flavor because it got lost on the bottom and it also made the bottom a little soggy but if I took a piece from the corner and kind of painted like that and I got that nice crunch and that nice flavor now she was a flavorful in general I like the combo I like the crunch was a little bit soft at the bottom but it was really delicious like I'm a big fan of this this is really very creative I am not thought to do a puff pastry flatbread so square so fabric I love the chicken I love the garlic mayo I love the mushrooms and I really loved the broccolini I love that combination the onions I mean it's like the ultimate a mesh nosh the soft puff pastry usually I don't mind like what's under close because it happens that kind of like juicy and tender but now like you can't hold it without a phone apart I would have par-baked the puppy she first I'm going to do something like this and it would have happened a lot faster also you want to have to worry but overwhelming the flavours like if I'm raised on flavor alone it's a great guy I can eat this whole top no question like I love it ok should we dig into this sweet yeah component oh my gosh yeah let's just go ok nice and squishy like that I was very excited we're not so risky putting this together you got to get everything on this school you know I love the texture of the cookie it was like it was a cooked cookie it was warm cookie dough with melted chocolate like that is so good not cold cookie dough but warm cookie dough blueberry compote was amazing I love how you use fresh blueberries you know it's so rare that you find the dish it actually fresh berries that are cooked the whipped cream I love they had to liqueur you could have taken a short cut but instead you said you know what I'm gonna really make it something extraordinary and that apricot really shines through with the blueberries it really makes it work the creativity on like frying cookie dough alone is amazing and you put that in puff pastry take decadence on decadence like I just wished it was like more of a punch maybe a little sea salt like help contrast all that heaviness final round it's exhilarating it's an unbelievable feeling to have reached this point I wish I would have thought about actually per baking my flatbread whatever the outcome is we're all winners and may the best man win or Rory please tell us what you made so for my savory dish I made a pastrami stuffed deli roll with cabbage and shallots and onions with a side of a very savory salad with onions and shallots tomatoes hearts of mom and avocado and cilantro and your sweet dish so my sweet dish is a take off of my apple cobbler and it's topped with my pure pudding and some nuts and all right that's again one three two bus looks so pretty you check that look at that color I like love the freshness of the salad the cilantro the tomatoes are dressing the deli roll I'm not like seeing a big pop of flavor but when you eat the salad with the puff pastry it brings that out I love the salad I love the puff pastry I'm not sure if they necessarily go together but I'd like to how to make the plate look really pretty it's a very pretty plate it's a classic dolly roll I love how she dollop the mustard on top it was like really wonderful in a subtle sweetness to it too and then the salad I mean eating them combined together it was I really enjoyed it because to salad it's got all those fresh vegetables as they can get that acidity that bite and it takes a very heavy dish and really lightens it up I really enjoyed it overall it's really wonderful okay shall we move on to her sweet components I like the puff pastry just it got a bit too soggy with a mousse on top it was very pretty I'll give you that it was beautiful maybe then after the girls more finely diced like broken write your pudding is like purely delicious I am gonna start making this at home so amazing I would love it cold the seed from the puff pastry kind of made it a little bit warm so I wasn't getting that like freshness in my mouth the applesauce in the pudding was definitely not the right hand that combination just for me doesn't work but I did love the belly roll so we're in the clear but like for me like I taste that was like I can't I wasn't confident at all about this and I thought that Ricky did a really nice job she is much more experienced with this ingredient and they seem to really like it so I had totally made peace with being runner-up you made it really hard for us and I think that's a testament to how talented both of you are so if you can step out deliberate and we'll pull you back in when we have a there was really like strong good components in each of their dishes so it's hard to like you know pick and choose what was good for me some things really didn't work and you know some things did in each of their dishes the plating on both of them beautiful okay okay ten out of ten on my books for plating alone I think this whole excuse of never worked with it before I mean it doesn't work for me a dough with the dough can work with a gluten-free dough a gluten dough into the matter like it's it's how you execute the flavors with Rory's dessert enough to send her home no she was like shocked by the ingredient and she really she produced three components I mean once she had it in her mind like I could use it it's kind of like one of my dough's I think that she calm and she even like manhandled the dough better at first she was kind of like picking up and I think it was like nice to see like that that transformation yeah the savories where you see that separation Rory really focused on seasoning so a use of mustard yes I love mustard but she was generous with it her salad was a seasoned Sally as much as I loved the flatbread and I liked the concept if it was cool was a little soggy underneath but if all the components were good and the puff pastry which was the main ingredient wasn't executed properly what does that mean I'm something to really Factory Kennan grape juice it's all about the grapes Rifkin Rory thank you so much for competing in the 2018 food fight competition you both were incredible this was not an easy deliberation the judges had a very hard time deciding one of you is going home with a $5,000 gift certificate to town upon and of course the title of food fight champion the winner of the food fight is Rory Whitesburg when I heard sin yell say my name I was shocked I thought she got it wrong like Rory will eat foodfight was an absolutely wonderful experience it was an honor to make it to the final round honestly my husband's gonna be one happy fella he loves his wife so we're good I've been saving for years to reach in my kitchen we moved into a house that had a temporary kitchen and we've been living in it for 12 years so I've been working on saving up and we're getting closer and this is definitely gonna help I'm Danielle and I can't wait to see back here with all things kosher here on kosher calmhi everyone i'm danielle from he's loving carrots back again on voter calm to bring you the final episode of our food fight competition the winner is receiving a grand prize of $5,000 to town appliance and our runner-up is getting a fully stocked wine fridge furnished by the royal wine corporation so let's get cookin contestants welcome back to the final episode of food fight competition our final two competitors are Rory Weisberg and Ricky climbing congratulations for coming so far are you guys ready to see what your final mystery ingredient is yeah three two one reveal oh shoot we have three types of puff pastry we have puff pastry squares we have puff pastry shells and rolled sheets of puff pastry but this competition is going to be a little bit different we are giving you extra time today we are giving you one hour but you do not have to make blunders today you need to make two separate dishes one savory and one sweet both featuring the secret ingredient the geffen puff pastry you have five minutes to shop are you ready go okay focus okay I can't think there's nothing harder for me that I could even possibly think of I've never touched puff pastry I don't even know what it looks like what it feels like how long it takes it to be I don't know what to do with this I don't really use puff pastry a lot I think it's a very very versatile product I definitely have a very concrete plan as to where I would like to go with both my sweet and my savory it's the geffen puff pastry is like an amazing product it's so easy to use foolproof the packaging I mean yeah because when you don't know what the ingredient is there corn starch and you know I have no idea not one I do not have a single idea I don't even know what to get I don't know what to do it these things do you that's what I want anything with Maddie I have nothing I don't know what to do with it I went into the fridge I didn't even know what to take because I had no idea I thought maybe seeing ingredients would inspire something so for the sweet dish it did and I thought make what you know let's introduce our judges for the day we have returning judge chef Isaac from pomegranate supermarket we have the fabulous Naomi Hoffman the Aussie gourmet go author of perfect for pizza and our guest judge for today is the amazing honey court Akatsuki you are one of the only from female chefs in America that is really amazing this works my brain is stuck I can't think one hour two dishes one favori one sweet featuring the gaff and puff pastry one last time ladies let's see what you could do three two one go so I make an apple crisp like in my sleep and I make this pure pudding it's one of my favorite desserts I could try to recreate that with the puff pastry wasn't sure how I spent the first like five minutes just cutting up apples for my sweet dish I am going to make a puff pastry wrap chocolate chip cookie accompanied by a sweet cream with blueberry Kampai contestant you have 45 minutes to go just make me an extra one or two here just in case they don't come out good I don't have a back-up plan or Rory has not had a lot of experience with puff pastry so I'm very excited to see how she's been learning how to use the product that's the best thing about position effective pretty easy to use yeah I'd love to see it in like a non-traditional way for my savory dish I'm going to make a mushroom and shallot black rice with a little sprinkling of marinated chicken and broccoli now that I have the puff pastry Chris in the oven we need to start thinking about my savory dish I took out a skate I took out some hot dogs I really didn't know where to go and then I was like okay what do I make that is sort of similar to the pastry and I thought I need to tell you yeah it's like Lent think of anything else you know what there's a reason why deli roll is very popular yeah you're looking you're changing you know what is that yeah and then I'm sauteing shallots onions and purple cabbage or something fancy it up that's a very nice piece of the fish you never know what twist they can put on the traditional food and that's what Wendell she is gonna make a belly roll going up against bass Galco cook for myself that is a really risky move I would not I wouldn't ever come close I won't even try what would you put in everything Jelly Roll is the kitchen sink of all dishes and it's well you know what I don't see that's not it's just not the same that's not the same but I don't just like pile everything on the plate I want like bold flavors but now it's just like too much contestants you have 20 minutes left Ricky's got something going on over there bacon compote very combo it's a nice classic picnic it's it's really wonderful I figured let's begin by getting the blueberries to let out their natural juices and then my thought is to actually infuse it with a little bit of the apricot liqueur a little vanilla and then to thicken it so that we have a really nice well-rounded compa she knows what she's doing yeah but I think she's gonna give us something a little more out of the ordinary I think she's really a little bit too really excited what do we have happening here Rory is this a salad I'm making a spell to plate with the belly whoa I like that something super bright and acidic so possibly the heaviness of the jelly roll so I thought okay these guys want strong bold taste like a couple onions scallions hearts of palm avocado tomatoes and cilantro and cilantro that's a nice kick I ran into the fridge to go get the Geffen dessert when I bring it to my station open it up all of a sudden Parton and I'm like oh no this is not whip this is coffee rich I have to run back into the refrigerator get the right one and then continue where we left off so for Shabbos and yunsik I was looking for a pudding a smoothie that I could for Drake and I played around and I came up with this so it's kind of got weird ingredients it's avocado normally apple butter cocoa or carob powder almond milk and then you can add for additional sweetness honey or maple syrup you have ten minutes left my initial plan was to deep-fry the puff pastry wrap chocolate chip cookies there must have been some sort of glitch and the oil was not hot it does not look like it's wired and I need to come up with another plan and quick how much time if someone just tell me how much time with the timing that I had I knew shallow fry was the only way to go and just pray for the best one minute left breathe okay contestants we're on the final leg of our food fight competition risky why don't you tell us what you made starting with your savory dish my dish is a mushroom and chicken puff pastry of flat pipe we have shallots onions shiitake mushrooms and regular mushrooms and then we marinated chicken and broccoli a garlic mayo face with a little drizzle of garlic mayo on top my sweet dish is a puff pastry wrap chocolate chip cookie with a sweet cream accompanied by a blueberry compote I'm really excited to use my talk into this honey what do you think about the flatbread I like the contrast of on flavors the chicken was cooked and seasoned well and the garlic aioli that you did on top it brought out that flavor because it got lost on the bottom and it also made the bottom a little soggy but if I took a piece from the corner and kind of painted like that and I got that nice crunch and that nice flavor now she was a flavorful in general I like the combo I like the crunch was a little bit soft at the bottom but it was really delicious like I'm a big fan of this this is really very creative I am not thought to do a puff pastry flatbread so square so fabric I love the chicken I love the garlic mayo I love the mushrooms and I really loved the broccolini I love that combination the onions I mean it's like the ultimate a mesh nosh the soft puff pastry usually I don't mind like what's under close because it happens that kind of like juicy and tender but now like you can't hold it without a phone apart I would have par-baked the puppy she first I'm going to do something like this and it would have happened a lot faster also you want to have to worry but overwhelming the flavours like if I'm raised on flavor alone it's a great guy I can eat this whole top no question like I love it ok should we dig into this sweet yeah component oh my gosh yeah let's just go ok nice and squishy like that I was very excited we're not so risky putting this together you got to get everything on this school you know I love the texture of the cookie it was like it was a cooked cookie it was warm cookie dough with melted chocolate like that is so good not cold cookie dough but warm cookie dough blueberry compote was amazing I love how you use fresh blueberries you know it's so rare that you find the dish it actually fresh berries that are cooked the whipped cream I love they had to liqueur you could have taken a short cut but instead you said you know what I'm gonna really make it something extraordinary and that apricot really shines through with the blueberries it really makes it work the creativity on like frying cookie dough alone is amazing and you put that in puff pastry take decadence on decadence like I just wished it was like more of a punch maybe a little sea salt like help contrast all that heaviness final round it's exhilarating it's an unbelievable feeling to have reached this point I wish I would have thought about actually per baking my flatbread whatever the outcome is we're all winners and may the best man win or Rory please tell us what you made so for my savory dish I made a pastrami stuffed deli roll with cabbage and shallots and onions with a side of a very savory salad with onions and shallots tomatoes hearts of mom and avocado and cilantro and your sweet dish so my sweet dish is a take off of my apple cobbler and it's topped with my pure pudding and some nuts and all right that's again one three two bus looks so pretty you check that look at that color I like love the freshness of the salad the cilantro the tomatoes are dressing the deli roll I'm not like seeing a big pop of flavor but when you eat the salad with the puff pastry it brings that out I love the salad I love the puff pastry I'm not sure if they necessarily go together but I'd like to how to make the plate look really pretty it's a very pretty plate it's a classic dolly roll I love how she dollop the mustard on top it was like really wonderful in a subtle sweetness to it too and then the salad I mean eating them combined together it was I really enjoyed it because to salad it's got all those fresh vegetables as they can get that acidity that bite and it takes a very heavy dish and really lightens it up I really enjoyed it overall it's really wonderful okay shall we move on to her sweet components I like the puff pastry just it got a bit too soggy with a mousse on top it was very pretty I'll give you that it was beautiful maybe then after the girls more finely diced like broken write your pudding is like purely delicious I am gonna start making this at home so amazing I would love it cold the seed from the puff pastry kind of made it a little bit warm so I wasn't getting that like freshness in my mouth the applesauce in the pudding was definitely not the right hand that combination just for me doesn't work but I did love the belly roll so we're in the clear but like for me like I taste that was like I can't I wasn't confident at all about this and I thought that Ricky did a really nice job she is much more experienced with this ingredient and they seem to really like it so I had totally made peace with being runner-up you made it really hard for us and I think that's a testament to how talented both of you are so if you can step out deliberate and we'll pull you back in when we have a there was really like strong good components in each of their dishes so it's hard to like you know pick and choose what was good for me some things really didn't work and you know some things did in each of their dishes the plating on both of them beautiful okay okay ten out of ten on my books for plating alone I think this whole excuse of never worked with it before I mean it doesn't work for me a dough with the dough can work with a gluten-free dough a gluten dough into the matter like it's it's how you execute the flavors with Rory's dessert enough to send her home no she was like shocked by the ingredient and she really she produced three components I mean once she had it in her mind like I could use it it's kind of like one of my dough's I think that she calm and she even like manhandled the dough better at first she was kind of like picking up and I think it was like nice to see like that that transformation yeah the savories where you see that separation Rory really focused on seasoning so a use of mustard yes I love mustard but she was generous with it her salad was a seasoned Sally as much as I loved the flatbread and I liked the concept if it was cool was a little soggy underneath but if all the components were good and the puff pastry which was the main ingredient wasn't executed properly what does that mean I'm something to really Factory Kennan grape juice it's all about the grapes Rifkin Rory thank you so much for competing in the 2018 food fight competition you both were incredible this was not an easy deliberation the judges had a very hard time deciding one of you is going home with a $5,000 gift certificate to town upon and of course the title of food fight champion the winner of the food fight is Rory Whitesburg when I heard sin yell say my name I was shocked I thought she got it wrong like Rory will eat foodfight was an absolutely wonderful experience it was an honor to make it to the final round honestly my husband's gonna be one happy fella he loves his wife so we're good I've been saving for years to reach in my kitchen we moved into a house that had a temporary kitchen and we've been living in it for 12 years so I've been working on saving up and we're getting closer and this is definitely gonna help I'm Danielle and I can't wait to see back here with all things kosher here on kosher calm\n"