Hell's Kitchen's Dylan Duffy brings Cod Puttanesca to WakeUp!

115 on the wellies. Duty. Miles, walk wellie last. Just give me a time. We need to walk at the same time. Give me a time. Tonight I'm working meat with Val. I'm feeling great. I think that this is a really great opportunity for me, especially after my raw lamb incident last time I was on meat. That's not even rare. That's ice cold and f***ing raw. I'm ready to just kind of hunker down and put up some really good food. A new episode of Hell's Kitchen premieres right here on Fox 6 Tonight, and Milwaukee contestant Dylan Duffy, ready to redeem. Ready. So, joining us in studio once again this morning, you're putting the raw lamb behind you. Behind me. It's all in the past. I mean, I was telling you, though, it's got to be a little iconic to get kind of screamed at by Gordon Ramsay. It really is. You know? It's hard not to giggle a little bit when he's screaming about something raw. And now it just gives you that opportunity to bounce back with this week's episode. Tell us what we can expect. The episode tonight is going to be the Black Tie Gala episode. Hi. We are going to be going head-to-head creating menu items for our 25th Black Tie event at Hell's Kitchen. It's going to be really exciting. And I think it's going to be a great challenge and a great dinner service, yeah. Absolutely. And again, this season has all been about highlighting some of the younger talent. So you're all under, what, the age of 25? Yes. So how has it been for you to get to represent Milwaukee on this stage? And I mean, besides the raw lamb, you've been crushing it. Thanks. It's really, really fun. And I'm super grateful to have gone out there and to represent 414. On the big screen like that, I don't think Milwaukee gets enough opportunities like that. Yeah, absolutely. We've all been rooting for you. And of course, we also love when you bring us some yummy food in the studio. So what do we have today? I have a few things here. The main star today is the cod puttanesca. This is a staple of the El Ponte menu. It is Icelandic cod, seared and then cooked in a wine tomato sauce. With olives, capers, anchovies, garlic, all that delicious good stuff. I have one of our happy hour items here. This is our arancini with a meat ragu on the bottom. This is available from 2 to 6 on the weekdays. And then I brought a little dessert to our tortoni with amarino cherries and amaretto cookie crumble. And you were saying this features some very fancy cherries. Some very fancy cherries, yes. Right up the alley for the black tie. Yeah, it's perfect for tonight's episode. Also, I love the way this is kind of presented. Is it kind of like a choose-your-own-adventure? You can add more to what you want? It's a little like a peek into what goes in, you know what I mean? Yeah. Behind the scenes almost. I like it. It shows you a lot of work goes into the cod right here. What are some of your favorite items on the menu? This is one of them. I also really love the piccata, chicken piccata, veal piccata. It's very, very, very good, plus any of the pastas. We make all the pastas fresh every day, so it's all really delicious, and you can't go wrong. Yeah. I know I've asked you this before, but do you kind of incorporate some of the lessons that you learned while filming Hell's Kitchen into your everyday life now as a cook? I think, um... On the show you were really tested on your leadership and your organization and I think that I learned a lot with how to lead a team, work well with others and then also, you know, get things done efficiently. So I think I learned a lot there. I also brought a lot of what I learned from working with Adam Siegel and the other chefs at El Ponte and Lupi Nairis. That was kind of my base for the show. Again, kind of showing off Milwaukee on TV. We can root for you again tonight. New episode of Hell's Kitchen airing at 7 p.m. And maybe we should dress up for it. It's all about the Black Tie Gala. Tuxedos tonight. Love it. All right, Dylan, thank you so much for stopping in studio once again. Steph, you want a bite? I do.