The Best Thing I Ever Ate Season 3 Episode 26 Reinvented Classics

In the season 3 finale of The Best Thing I Ever Ate, the focus is on Reinvented Classics. Hosted by Food Network star Ted Allen, this episode features a lineup of the best reinvented classic dishes from some of the country's top chefs and restaurants.

The episode kicks off with Allen waxing nostalgic about the classic comfort foods of his childhood. From meatloaf to mac and cheese, Allen acknowledges the timeless appeal of these dishes, but reminds viewers that reinventing classics is what keeps food exciting and relevant.

First up is chef Joey Baldino of Zeppoli in Collingswood, NJ, who has given a fresh spin to the traditional Italian dish of lasagna. Baldino swaps out the typical meat and tomato sauce for a lamb ragu made with red wine and cinnamon. He also uses homemade pasta sheets and a creamy béchamel sauce, which all together elevates this dish to a whole new level.

Next, chef Matt Abdoo of Pig Beach in Brooklyn, NY, shares his unique twist on the burger. He starts by grinding brisket and bone marrow together, then tops the patty with melted cheddar cheese, bacon jam, and pickles. But the real kicker is the addition of a secret sauce made from Korean chili paste, which gives the burger a sweet and spicy punch.

Chef Katie Lee Biegel makes an appearance to showcase her take on the classic Southern dish of shrimp and grits. She swaps out the typical grits for creamy polenta and adds in sautéed mushrooms, bacon, and a poached egg. To finish it off, she incorporates grilled shrimp and a buttery lemon sauce. The result is a dish that celebrates all the best flavors of the South while still being modern and inventive.

Chef Kirsten Tibballs of Savour Chocolate & Patisserie School in Melbourne, Australia is up next with her reinvention of the classic dessert, the Pavlova. She uses a variety of textures and flavors to create a truly unique and memorable dish. Her version includes a meringue base, topped with sour cherry sorbet, white chocolate chantilly, and hazelnut praline crunch.

Finally, chef Carla Hall of The Chew fame shares her take on the classic sandwich, the grilled cheese. Hers incorporates a variety of cheeses, including Gouda and fontina, along with a homemade apple chutney and bacon jam. The sandwich is then grilled to perfection, giving the cheese a melty, gooey texture that's the perfect comfort food treat.

Throughout the episode, Allen and the chefs discuss their inspiration and creative process behind reinventing these classic dishes, and the importance of keeping food exciting and fresh. It's a celebration of timeless flavors with a modern twist that'll leave viewers inspired to try their own reinvented classics at home.