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There are a lot of real deal
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culinary competition shows
on the Food Network.
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I mean, from Triple G
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to Beat Bobby Flay
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to Alex Vs. America.
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And of course, Hunter,
Tournament of Champions.
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And to win any of those shows,
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you must be talented, creative
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and ready for anything.
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That's right. So, tonight
we're inviting four
of the top winners
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of various
Food Network competitions
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to face off in a night
of head-to-head
culinary battle.
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Make sexy food, that's what
we're here to do.
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[Guy] And when it's over,
one chef will be crowned
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[Guy] And when it's over,
one chef will be crowned
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the Flavortown
Food Network champ.
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And they'll win
a guaranteed $15,000.
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-Yeah, buddy.
-Let's go.
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-Yes!
-Let's do it.
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It's the Flavortown
Food Network champ face-off...
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Tonight, on Guy's
Grocery Games.
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All right, let's meet our
winning Food Network chefs.
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Now, first up,
we have Britt Rescigno,
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the executive chef
of a coastal
seafood restaurant,
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who has taken on Chopped,
Bobby Flay
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and Alex Guarnaschelli.
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and Alex Guarnaschelli.
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Let's see how she does
in Flavortown market.
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[Britt] I'm
a Chopped champion.
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I beat Bobby Flay
on his own turf.
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-Chef Britt, you just
beat Bobby Flay!
-[all cheering]
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-Great job.
-[Britt] Thank you so much.
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And now,
I'm taking on Flavortown.
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This is the last stop
before TOC.
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[whistles]
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What's up, buddy?
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-Chopped and Bobby?
-How's it going, Chef?
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-I brought it.
-Gangster.
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Next, we have
Evan Hennessey,
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chef-owner
of a New England restaurant
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who's won Chopped three times.
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I love to compete.
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I love to compete.
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I'm one step closer to becoming
the ultimate Food Network champ.
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[Guy] Here he comes.
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-Fly it in, buddy.
-Boom.
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-Three times.
-Let's do it.
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Then, there's Chris Coleman,
executive chef at an acclaimed
Charlotte restaurant
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who beat Bobby Flay,
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tied another Iron Chef
on Alex Vs. America
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and is a Chopped champion.
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[Chris] I'm
a Food Network champ
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and now, I'm ready
to take on Triple G.
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Looking good, feeling good.
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Thanks, Chef.
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And finally, Tristen Epps,
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the executive chef
of an Afro-Caribbean
restaurant in Miami,
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who won Chopped and is ready
for his next big move.
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who won Chopped and is ready
for his next big move.
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[Tristen] I'm
extremely competitive.
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I am a Food Network champ
because I won Chopped.
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I've never not been
to the finale of anything.
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And I'm always
looking to compete.
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[Guy] Big man!
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-Looking good, feeling good.
-Absolutely.
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Here we go. They're in for it.
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All right, chefs.
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You have shown your skills
across multiple
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high-stake
cooking competition.
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But tonight, it might be
your biggest yet.
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The winner will be declared
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The winner will be declared
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the Flavortown
Food Network champ
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and earn a guaranteed
15,000 bucks.
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-Let's go!
-[all cheering]
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We're not gonna follow
the usual Triple G
format tonight. No.
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We are gonna follow
the bracket style format.
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Oh.
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It will be not one,
but it will be two
head-to-head battles
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in the first round.
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And the victors
of those contests
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will face-off in a winner
take all final battle
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and be declared...
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our Flavortown
Food Network champ.
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-Nice.
-[Guy] The question is...
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Who goes one-on-one with who
in the first round?
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Who goes one-on-one with who
in the first round?
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So, we're gonna do this
real lottery style.
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-[all exclaiming]
-How's it going, chefs?
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So Hunter, working tirelessly
in the back, has taken
these bingo balls
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and written your names
on there.
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Let's spin this and find out
who the first chef is.
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Okay, here we go.
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-Oh, that was fast.
-Yikes.
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All right, Chef Chris.
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[Guy] Chef Chris.
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Chef Chris,
you are in one battle.
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Let's see, who will be
leading the other battle.
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Let's see, who will be
leading the other battle.
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[Hunter] Chef Britt.
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-[Guy] Chef Britt.
-Let's go.
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So, now, the question is...
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Who is Chef Chris
gonna battle?
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And that's going to be...
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Chef Chris versus Chef...
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Tristen!
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Well done. Ironically enough,
you lined up this way.
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That leaves...
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Chef Evan and Chef Britt
head-to-head.
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-Let's go.
-Let's go, buddy.
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Okay. Only the opponent
with the highest score
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in each matchup will move on
to the final face-off.
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Okay? So, brace yourselves
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for a double elimination.
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Doesn't happen very often.
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All right, Hunter,
let's find out what
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-they're gonna get cooking on.
-Okay.
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[Guy] We're gonna play
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a Triple G OG game.
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Play an order up wheel.
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Fast food favorite.
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Lumberjack breakfast.
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Taco night. I didn't know
that was actually on there.
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Taco night. I didn't know
that was actually on there.
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-Diner classic!
-[Hunter] Mmm-hmm.
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Romantic dinner.
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So, what's gonna happen,
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one of you is gonna pick
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when we stop
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and that will be
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the type of dish that
you are going to prepare.
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Who would like to be
the winner winner
pick the dinner.
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-I will.
-[Guy] Okay.
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You got this first,
just let me know
when we're stopping.
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Stop.
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-You feel good about this?
-[Hunter] Hold, please.
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-Taco night.
-[all cheering]
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-[Guy] We like taco night.
-Let's go!
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-[Guy] We like taco night.
-Let's go!
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-One more.
-No!
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-One more.
-We'll go...
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-Hunter, this is mean.
-[Hunter] They gotta play.
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I'm usually the mean one.
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What's got... Stop with your
behavior now.
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Like I said, if they're going to
compete, they gotta compete.
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Oh, so now, you're gonna
make them pick the protein.
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So, they would get
ground turkey,
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top sirloin, chorizo,
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pork tenderloin
or rack of lamb.
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Who didn't get
to pick last time?
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-You wanna pick?
-I'll pick.
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-Okay.
-[exclaims]
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Stop.
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There we go.
And it's going to be...
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[all] Ground turkey.
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[all] Ground turkey.
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-Dry as hell.
-[Guy] Ground turkey.
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-You gotta use ground turkey.
-[Evan] Yeah.
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You gotta make tacos.
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And we're gonna go.
Do not run us over.
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-We're gonna go
in three, two--
-Wait.
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-Uh, hold on.
-Stop.
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One last thing.
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There's just one last thing.
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-[chuckling] Come on.
-[Hunter] Hold on.
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These people have futures.
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-Okay, I promise...
-[contestants groaning]
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This may or may not be
the last one. I don't know.
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[Guy] How many more
do you have?
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This is the Whammy Wheel.
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You have to use something
out of the cold bar,
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something out
of the clearance area.
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-What?
-[Guy] Something out
of the grab and go.
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-What?
-[Guy] Something out
of the grab and go.
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-[Chris] Love grab and go.
-[Guy] Something out
of the frozen section.
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Something out of the hot bar.
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-Hot bar.
-Hey, who wants to pick?
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I guess, I'll pick the last.
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You want to pick?
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Okay, then. Now, this...
You know, what I wanna
say to you on this one?
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-Stop.
-This is... There we go.
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What do you think it is?
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-[Hunter] Hot bar.
-[Guy] Hot bar!
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Chefs...
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30 minutes to shop,
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create and plate
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your taco night
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featuring ground turkey
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and using at least
one ingredient
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from the hot bar.
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-Hunter...
-[Chris] Come on.
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-Hunter...
-[Chris] Come on.
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[Guy] We have
three more carts.
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I do. We can get more.
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Okay. Bring out two more...
No, no.
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Just bring out that one more.
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Go, get that one, Hunter.
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All right. Make sure...
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[Guy laughs]
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[all clamoring]
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00:06:46,367 --> 00:06:47,700
[Britt] The pressure
is on tonight.
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00:06:47,767 --> 00:06:51,166
We've all been on
multiple shows,
and we've all been champs.
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00:06:51,266 --> 00:06:53,567
First up, I have to
go through Evan.
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I have one shot to make it
to that final round.
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00:06:57,567 --> 00:06:58,734
Cooking against Britt...
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00:06:58,767 --> 00:07:00,000
She's super confident,
her flavors are excellent.
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00:07:00,000 --> 00:07:00,767
She's super confident,
her flavors are excellent.
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00:07:00,767 --> 00:07:02,266
But I know I can
take her down.
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00:07:02,266 --> 00:07:04,166
[Britt] He's a force
to be reckoned with.
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00:07:04,166 --> 00:07:06,100
This man's
won multiple shows.
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00:07:06,166 --> 00:07:08,767
But I'm no
Food Network rookie.
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00:07:08,767 --> 00:07:10,300
Tonight, in Flavortown,
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00:07:10,767 --> 00:07:11,667
it's taco night.
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00:07:12,066 --> 00:07:13,000
Mexican crema.
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00:07:13,100 --> 00:07:14,500
There's a lot riding on this.
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There's $15,000.
There's bragging rights.
217
00:07:17,867 --> 00:07:20,800
And there's Flavortown Food
Network Champ.
218
00:07:22,500 --> 00:07:23,634
I'm thinking
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00:07:23,667 --> 00:07:26,100
I'm gonna, you know,
make a little smokey taco.
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00:07:27,367 --> 00:07:28,467
When I make tacos,
221
00:07:28,567 --> 00:07:29,867
you gotta have a good salsa.
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And my favorite salsa
is salsa macha.
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And my favorite salsa
is salsa macha.
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Which is bunch
of dried chilies,
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00:07:34,567 --> 00:07:37,200
roasted onions that you
char down really well.
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00:07:37,266 --> 00:07:38,867
-What's up?
-[Britt chuckles softly]
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00:07:38,967 --> 00:07:40,600
I have to use something
from the hot bar,
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so I picked these smokey ribs.
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00:07:42,867 --> 00:07:44,867
It's gonna add that flavor
and texture
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into my ground turkey.
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Barbecue pork.
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Nice call there.
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00:07:49,266 --> 00:07:51,400
With the fact that she got
the ground turkey...
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I'd be going after the meatloaf
in a heartbeat --
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nice big piece
of that meatloaf in there,
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00:07:55,367 --> 00:07:56,867
or I might ever go with both.
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00:07:56,867 --> 00:07:57,900
I mean, double dip.
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Scrape some of the meat off
those bones,
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get some of that pork
incorporated into it.
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get some of that pork
incorporated into it.
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00:08:01,767 --> 00:08:02,767
[Britt] Cilantro.
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00:08:02,767 --> 00:08:04,200
It's a double
elimination,
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00:08:04,266 --> 00:08:08,200
so it's gonna be two people
going home in the first round.
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Talk about pressure.
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00:08:12,367 --> 00:08:14,600
[Evan] Traditionally,
tacos are a Mexican dish.
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00:08:14,667 --> 00:08:16,200
But I'm not gonna go
with those flavors at all.
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Coming through.
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00:08:18,066 --> 00:08:19,467
And I wanna take the risk
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00:08:19,467 --> 00:08:21,100
of pulling flavors
from around the world
250
00:08:21,166 --> 00:08:23,667
and combining them like
the judges haven't seen yet.
251
00:08:23,767 --> 00:08:24,667
So, for my dish,
252
00:08:24,767 --> 00:08:27,467
I'm making an umami bomb
turkey taco.
253
00:08:27,567 --> 00:08:28,667
Gotta have fresh herbs.
254
00:08:28,767 --> 00:08:30,000
This is not
a traditional taco.
255
00:08:30,000 --> 00:08:30,400
This is not
a traditional taco.
256
00:08:30,467 --> 00:08:32,400
So, I'm not making
a traditional salsa.
257
00:08:32,467 --> 00:08:33,433
Radish.
258
00:08:33,467 --> 00:08:35,467
So, I'm going to grab
daikon radish,
259
00:08:35,867 --> 00:08:36,900
rhubarb,
260
00:08:37,000 --> 00:08:38,600
onion and peppers.
261
00:08:38,667 --> 00:08:39,500
Fresh, fresh.
262
00:08:39,567 --> 00:08:40,567
When I get to the hot bar,
263
00:08:40,667 --> 00:08:42,367
I see the roasted vegetables.
264
00:08:42,367 --> 00:08:44,467
The knife work is done,
the seasoning is done.
265
00:08:44,467 --> 00:08:47,900
I'm gonna chop up and fold
into the turkey meat.
266
00:08:48,000 --> 00:08:51,500
Personally, I'm doing tacos...
267
00:08:51,567 --> 00:08:55,367
I'm making -- I'm getting masa
and I'm making tortillas.
268
00:08:55,367 --> 00:08:56,300
I think that's gonna be --
269
00:08:56,367 --> 00:08:57,600
That would be a cutting edge
difference
270
00:08:57,667 --> 00:09:00,000
right now
between anybody else.
271
00:09:00,000 --> 00:09:00,066
right now
between anybody else.
272
00:09:01,467 --> 00:09:04,767
It's game one and I'm going
head-to-head with Chef Chris.
273
00:09:04,867 --> 00:09:07,467
He's a former
Chopped champion.
274
00:09:07,467 --> 00:09:08,567
[Chris] Tristen is awesome.
275
00:09:08,600 --> 00:09:10,667
He's a really accomplished
Food Network chef.
276
00:09:10,667 --> 00:09:12,567
He's a stiff competition.
277
00:09:14,000 --> 00:09:15,266
[Tristen] For my
taco night dinner,
278
00:09:15,266 --> 00:09:19,266
I'm doing a taco with a turkey
and chorizo kofta.
279
00:09:19,367 --> 00:09:22,467
It's essentially
a Afro-Caribbean kebab
without a stick.
280
00:09:22,467 --> 00:09:24,700
Today, I really wanna
test myself.
281
00:09:24,767 --> 00:09:28,200
I wanna prove
that I'm the Flavortown
Food Network champ.
282
00:09:28,266 --> 00:09:30,000
And add a little bit
of fat to this.
283
00:09:30,000 --> 00:09:30,400
And add a little bit
of fat to this.
284
00:09:30,467 --> 00:09:32,467
I know I need to put
a lot of flavor
285
00:09:32,567 --> 00:09:33,800
into this turkey.
286
00:09:33,867 --> 00:09:36,100
So, this chorizo
will flavor it
287
00:09:36,166 --> 00:09:37,767
and add some fat.
288
00:09:37,767 --> 00:09:40,066
I also know I really wanna
build this beautiful crema,
289
00:09:40,066 --> 00:09:43,100
so I'm gonna get some cilantro
for freshness
290
00:09:43,166 --> 00:09:44,467
and some lime juice.
291
00:09:45,500 --> 00:09:47,100
-[Guy] What are you thinking?
-[Tristen] Ribs.
292
00:09:47,166 --> 00:09:49,100
From the hot bar, I'm actually
gonna use the pork ribs
293
00:09:49,166 --> 00:09:51,266
to help add a little bit
more flavor
294
00:09:51,266 --> 00:09:52,900
to my turkey.
295
00:09:56,367 --> 00:09:57,600
What am I thinking of?
296
00:09:57,667 --> 00:09:58,800
What am I thinking of?
297
00:09:58,867 --> 00:10:00,000
For my taco night,
298
00:10:00,000 --> 00:10:00,166
For my taco night,
299
00:10:00,166 --> 00:10:02,000
I'm thinking
kind of a late night.
300
00:10:02,066 --> 00:10:03,467
Like, something craveable.
301
00:10:03,567 --> 00:10:06,967
My mind immediately goes to
a quesabirria taco.
302
00:10:06,967 --> 00:10:08,400
Corn tortillas.
303
00:10:08,467 --> 00:10:12,200
Which is kind of this really
cool mashup of a taco,
304
00:10:12,266 --> 00:10:13,300
quesadilla,
305
00:10:13,367 --> 00:10:15,667
French dip
kind of situation.
306
00:10:16,767 --> 00:10:18,066
Oh, there's mac and cheese?
307
00:10:18,066 --> 00:10:20,767
I saw the mac and cheese
on the hot bar.
308
00:10:20,867 --> 00:10:22,567
Thought that would be
ooey and gooey and creamy
309
00:10:22,567 --> 00:10:23,967
and really tasty.
310
00:10:23,967 --> 00:10:26,567
Mmm, mac and cheese!
311
00:10:26,667 --> 00:10:29,900
The most important part
of a quesabirria taco
312
00:10:30,000 --> 00:10:31,266
is the broth.
313
00:10:31,266 --> 00:10:33,467
So, I grab turkey stock.
314
00:10:33,467 --> 00:10:35,000
Grab some dry chilies.
315
00:10:35,066 --> 00:10:36,500
A little bit of fresh oregano.
316
00:10:37,000 --> 00:10:39,266
Okay!
317
00:10:39,367 --> 00:10:41,266
As a Food Network champ,
318
00:10:41,266 --> 00:10:43,266
I'm thinking gameplay.
319
00:10:43,266 --> 00:10:45,967
And I'm thinking that I can
add some ground turkey
320
00:10:45,967 --> 00:10:47,667
into the broth.
321
00:10:47,667 --> 00:10:49,667
It has to be amazing.
322
00:10:49,667 --> 00:10:51,166
I really wanna win today.
323
00:10:51,200 --> 00:10:54,266
I wanna keep adding to that
Food Network champ resume
that I've got.
324
00:10:55,300 --> 00:10:58,867
These chefs have all battled
biggest and the baddest.
325
00:10:58,967 --> 00:11:00,000
I have goosebumps for them
326
00:11:00,000 --> 00:11:00,767
I have goosebumps for them
327
00:11:00,867 --> 00:11:03,100
about what they're
about to face.
328
00:11:03,166 --> 00:11:04,567
I mean, this is gnarly.
329
00:11:12,500 --> 00:11:13,667
If you're a fan of Triple G,
330
00:11:13,767 --> 00:11:15,967
you know that typically
you come in and battle it out
331
00:11:15,967 --> 00:11:17,300
in the first round.
332
00:11:17,367 --> 00:11:20,000
Somebody goes home, three more
move on to the second round.
333
00:11:20,567 --> 00:11:22,767
But tonight,
one and done.
334
00:11:22,767 --> 00:11:24,266
Pressure is huge.
335
00:11:24,367 --> 00:11:25,900
There's a lot on the line.
336
00:11:28,000 --> 00:11:30,100
Twenty-four minutes!
337
00:11:30,166 --> 00:11:31,800
So, here to judge
these chefs
338
00:11:31,867 --> 00:11:34,500
are our three Tournament
of Champion champions.
339
00:11:34,567 --> 00:11:37,467
A powerhouse behind
a Boston restaurant empire
340
00:11:37,567 --> 00:11:38,084
and the reigning TOC champ,
341
00:11:38,084 --> 00:11:39,867
and the reigning TOC champ,
342
00:11:39,967 --> 00:11:41,200
sweet tea herself,
343
00:11:41,266 --> 00:11:43,266
-Chef Tiffani Faison.
-Hey, boss.
344
00:11:43,266 --> 00:11:45,166
Renowned national restaurateur
345
00:11:45,266 --> 00:11:47,567
and the winner
of Tournament of Champions II,
346
00:11:47,567 --> 00:11:49,066
the dancing spice queen,
347
00:11:49,066 --> 00:11:51,166
-Chef Maneet Chauhan.
-Hey, Guy.
348
00:11:51,266 --> 00:11:54,066
And finally, the chef,
the woman, the legend
349
00:11:54,066 --> 00:11:56,467
that launched
the TOC juggernaut,
350
00:11:56,567 --> 00:11:59,200
winner of the very first
Tournament of Champions,
351
00:11:59,266 --> 00:12:01,100
Chef Brooke Williamson.
352
00:12:01,166 --> 00:12:02,600
So, what's a great
taco to you?
353
00:12:02,667 --> 00:12:04,266
It's not dissimilar
to making a sandwich.
354
00:12:04,367 --> 00:12:06,300
It's mise en place,
organization, textures,
355
00:12:06,367 --> 00:12:07,967
flavor and I wanna see
who they are.
356
00:12:07,967 --> 00:12:08,084
-Got it.
-Dextrose. Add brightness.
357
00:12:08,084 --> 00:12:10,567
-Got it.
-Dextrose. Add brightness.
358
00:12:10,667 --> 00:12:15,667
Balance. Structure of the vessel
that, you know, your tortilla
359
00:12:15,767 --> 00:12:17,867
or whatever -- whatever
you're eating it in.
360
00:12:26,567 --> 00:12:28,600
[Guy] Twenty-three
and a half
minutes, chefs.
361
00:12:31,400 --> 00:12:32,400
Chef Britt,
what's on the menu?
362
00:12:32,467 --> 00:12:34,000
I'm thinking
some tacos tonight.
363
00:12:34,100 --> 00:12:35,200
Okay, great idea.
364
00:12:35,266 --> 00:12:37,100
[Britt] Sounds so good
to me. Right?
365
00:12:37,166 --> 00:12:38,084
I think I'm gonna put
some turkey in there.
366
00:12:38,084 --> 00:12:38,867
I think I'm gonna put
some turkey in there.
367
00:12:38,967 --> 00:12:40,567
How do you come up
with these crazy ideas?
368
00:12:40,567 --> 00:12:42,000
Dude, I don't know.
369
00:12:42,066 --> 00:12:44,166
-What's gonna
make it different?
-I got some salsa macha going.
370
00:12:44,166 --> 00:12:46,700
I picked up some ribs
from the hot bar
371
00:12:46,767 --> 00:12:48,367
-to add smokiness.
-[Guy] Okay.
372
00:12:48,467 --> 00:12:51,200
[Britt] First thing
I get started on is my
ground turkey filling.
373
00:12:51,266 --> 00:12:53,000
Gonna go in there
with a little bit of cumin.
374
00:12:53,066 --> 00:12:56,000
There's no room for making
any mistakes this round.
375
00:12:56,100 --> 00:12:58,066
Because you're going
head-to-head.
376
00:12:58,066 --> 00:12:59,467
I'm gonna go the smokey route.
377
00:12:59,567 --> 00:13:02,200
I use the chopped rib meat
378
00:13:02,266 --> 00:13:03,867
from the hot bar.
379
00:13:03,967 --> 00:13:06,367
It's gotta be sexy,
delicious food.
380
00:13:06,467 --> 00:13:07,667
And that's what I do.
381
00:13:07,767 --> 00:13:08,084
Spring onions going.
382
00:13:08,084 --> 00:13:09,266
Spring onions going.
383
00:13:09,367 --> 00:13:10,467
What's your game plan?
384
00:13:10,500 --> 00:13:12,000
Think, right now, I'm gonna
cook the ground turkey
385
00:13:12,066 --> 00:13:14,000
and make a little sauce,
little bit of miso.
386
00:13:14,100 --> 00:13:16,100
-Add a little bit of harissa.
-Nice call.
387
00:13:16,166 --> 00:13:18,467
[Evan] I'm gonna start
on the umami bomb taco.
388
00:13:18,567 --> 00:13:19,800
So, the challenge
with the turkey
389
00:13:19,867 --> 00:13:22,100
is to make sure I got enough
flavor and enough fat in this.
390
00:13:22,166 --> 00:13:24,166
Get some demi-glace in there,
get some...
391
00:13:24,166 --> 00:13:25,867
All kinds of spices.
392
00:13:25,967 --> 00:13:27,867
I'll make sure
that my meat stand out.
393
00:13:27,867 --> 00:13:29,567
Roasted vegetables.
394
00:13:29,567 --> 00:13:31,367
So, I have the roasted
vegetables from the hot bar,
395
00:13:31,367 --> 00:13:32,500
I wanna highlight them.
396
00:13:32,567 --> 00:13:35,500
So, I know that if I minced
them down too far,
397
00:13:35,567 --> 00:13:37,567
then they just get lost
within the turkey,
398
00:13:37,567 --> 00:13:38,084
so I just kinda
rough chop them.
399
00:13:38,084 --> 00:13:39,600
so I just kinda
rough chop them.
400
00:13:39,667 --> 00:13:41,000
Now, we add some vegetables.
401
00:13:41,066 --> 00:13:43,100
Now, we're getting...
Just wanna eat this
all on its own.
402
00:13:43,166 --> 00:13:44,467
I'm definitely feeling
the pressure.
403
00:13:44,567 --> 00:13:45,867
Britt's cooking
right next to me
404
00:13:45,900 --> 00:13:48,600
and I know that I have to
create a dish that beats hers.
405
00:13:48,667 --> 00:13:49,767
Whoo! How are you
feeling, Chef?
406
00:13:49,867 --> 00:13:50,667
How are you feeling
right now?
407
00:13:50,767 --> 00:13:52,000
[Britt] Oh, man.
Feeling good, man.
408
00:13:52,100 --> 00:13:53,367
Blazing through these things.
409
00:13:53,467 --> 00:13:56,400
These are the most pressure
I have ever felt
410
00:13:56,467 --> 00:13:57,900
from a taco Tuesday.
411
00:13:58,000 --> 00:13:59,967
I mean, we're putting them
through the turkey grinder...
412
00:13:59,967 --> 00:14:00,867
hard.
413
00:14:03,266 --> 00:14:04,200
What's your game plan?
414
00:14:04,266 --> 00:14:06,266
So, I'm gonna do
kind of a quesabirria.
415
00:14:06,266 --> 00:14:07,767
Gonna throw
some bacon in there.
416
00:14:07,867 --> 00:14:08,084
Just gonna bump up
a little bit of that
fat content
417
00:14:08,084 --> 00:14:10,066
Just gonna bump up
a little bit of that
fat content
418
00:14:10,066 --> 00:14:11,467
for the turkey.
419
00:14:11,467 --> 00:14:13,467
-And use the mac and cheese
as kind of a binder.
-Fantastic.
420
00:14:13,467 --> 00:14:15,367
[Chris] We eat a lot
of tacos in my house.
421
00:14:15,467 --> 00:14:17,600
My kids love tacos.
422
00:14:17,667 --> 00:14:19,767
But I wanna do something
that's a little
423
00:14:19,867 --> 00:14:21,066
non-traditional.
424
00:14:21,066 --> 00:14:24,367
It's still a chance to kinda
showcase yourself.
425
00:14:24,467 --> 00:14:27,567
So, I'm seasoning this turkey
with red pepper flakes,
426
00:14:27,667 --> 00:14:29,500
cumin, then the chili powder.
427
00:14:30,800 --> 00:14:32,200
Got a good idea
what you doing?
428
00:14:32,266 --> 00:14:33,967
Ground turkey,
add in some of the ribs
429
00:14:33,967 --> 00:14:35,567
and do kind of
like a taco Arabic.
430
00:14:35,667 --> 00:14:36,867
Put some
Afro flavors in there,
431
00:14:36,867 --> 00:14:38,084
doing like
a shito salsa macha.
432
00:14:38,084 --> 00:14:38,767
doing like
a shito salsa macha.
433
00:14:38,867 --> 00:14:40,000
Sounds delicious.
434
00:14:40,100 --> 00:14:41,166
Just take my ribs...
435
00:14:41,266 --> 00:14:43,266
I have never used ribs
in this way before.
436
00:14:43,266 --> 00:14:45,266
I more kinda just
wanna snack on them.
437
00:14:45,266 --> 00:14:46,567
But I'm gonna
rip the meat off of 'em
438
00:14:46,567 --> 00:14:49,166
and add 'em right into
the taco mixture.
439
00:14:50,467 --> 00:14:53,100
Now, I'm going
to add my chorizo
440
00:14:53,166 --> 00:14:56,166
that will flavor it and add
some fat to the turkey.
441
00:14:56,166 --> 00:14:58,367
Some berbere, paprika.
442
00:15:00,066 --> 00:15:03,100
I think the flavor of my food
will stand apart
from Chef Chris.
443
00:15:07,200 --> 00:15:08,084
Ten minutes! Ten to go!
444
00:15:08,084 --> 00:15:08,567
Ten minutes! Ten to go!
445
00:15:08,667 --> 00:15:09,700
[Britt] Ten minutes. Heard.
446
00:15:10,300 --> 00:15:11,400
[Guy] Talk to me, Chef.
447
00:15:11,467 --> 00:15:13,166
-I got spring onions.
-[Guy] Okay.
448
00:15:13,166 --> 00:15:14,567
[Britt] Tomatoes charring up
for my salsa.
449
00:15:14,667 --> 00:15:16,367
-[Guy] This is all for your...
-[Britt] The salsa macha.
450
00:15:16,367 --> 00:15:18,367
-The salsa macha.
-[Britt] This is all
gonna be a part of it.
451
00:15:20,867 --> 00:15:21,700
Got it.
452
00:15:23,567 --> 00:15:25,000
Spicy. Ooh!
453
00:15:25,100 --> 00:15:26,467
All right. Tell me
what's going on over here.
454
00:15:26,467 --> 00:15:27,800
Ground turkey,
little demi-glace,
455
00:15:27,867 --> 00:15:29,467
roasted vegetables,
nice and rich, Chef.
456
00:15:29,467 --> 00:15:31,066
Next, I'm gonna start
on the crema.
457
00:15:32,166 --> 00:15:35,000
So, I want this flavor profile
to be creamy,
458
00:15:35,066 --> 00:15:38,084
fatty, a little bit of a spice
with some harissa.
459
00:15:38,084 --> 00:15:38,467
fatty, a little bit of a spice
with some harissa.
460
00:15:38,467 --> 00:15:40,400
I'm kinda making this up
as I go along.
461
00:15:40,467 --> 00:15:42,767
So, for the salsa,
I dice the daikon
462
00:15:42,767 --> 00:15:44,500
and the rhubarb.
463
00:15:44,567 --> 00:15:45,867
I wanna use
different ingredients
464
00:15:45,867 --> 00:15:48,367
'cause I wanna be
more creative than Britt.
465
00:15:48,367 --> 00:15:49,800
If I can take out Britt today,
466
00:15:49,867 --> 00:15:52,166
that will be first step
to being
the Food Network Champ.
467
00:15:53,667 --> 00:15:54,900
Super bright colors.
468
00:15:58,100 --> 00:15:59,266
-[Evan] You all right?
-Yeah, I'm good.
469
00:15:59,266 --> 00:16:00,967
My ground turkey
is looking delicious.
470
00:16:00,967 --> 00:16:04,266
It's looking like something
I wanna put into a taco shell
right now.
471
00:16:04,266 --> 00:16:06,500
Next, I need to work
on my birria,
472
00:16:06,567 --> 00:16:08,084
which is the broth that
was normally served
beside quesabirria tacos.
473
00:16:08,084 --> 00:16:10,767
which is the broth that
was normally served
beside quesabirria tacos.
474
00:16:12,567 --> 00:16:14,367
I throw in some ancho chilies.
475
00:16:14,467 --> 00:16:16,367
It adds smoke,
it adds some heat.
476
00:16:16,367 --> 00:16:18,500
I added some bacon
into the birria.
477
00:16:18,567 --> 00:16:21,467
The bacon should give it
little smokey fat.
478
00:16:21,567 --> 00:16:23,166
It all comes down
to this, right?
479
00:16:23,266 --> 00:16:25,867
This is assembling
the quesabirria tacos.
480
00:16:25,967 --> 00:16:28,700
I know this is a head-to-head
competition with Tristen,
481
00:16:28,767 --> 00:16:31,266
but I'm trying not to look
in his direction.
482
00:16:31,266 --> 00:16:33,100
This is one
and done territory,
483
00:16:33,166 --> 00:16:34,967
so I have to focus
on what I'm doing.
484
00:16:36,400 --> 00:16:38,084
[Guy] Five minutes!
485
00:16:38,084 --> 00:16:38,166
[Guy] Five minutes!
486
00:16:38,266 --> 00:16:40,000
Walk me through
your salsa macha here, Chef.
487
00:16:40,066 --> 00:16:42,567
I have dried shrimp,
sesame seeds, almonds.
488
00:16:42,667 --> 00:16:44,200
Dried chilies.
Two different types.
489
00:16:44,266 --> 00:16:48,066
Fresh chilies, some scallion,
sesame seeds, tomatoes
and onions.
490
00:16:48,066 --> 00:16:49,900
-Mole-ish.
-Mole-ish.
491
00:16:50,000 --> 00:16:51,700
But I think
more like broken.
492
00:16:51,767 --> 00:16:52,867
I can't wait.
493
00:16:52,867 --> 00:16:54,567
[Tristen] For my salsa macha,
all my chilies
494
00:16:54,567 --> 00:16:56,000
are all toasting away
495
00:16:56,066 --> 00:16:58,367
in some oil,
releasing kind of their flavor
496
00:16:58,467 --> 00:16:59,700
and getting nice and crispy.
497
00:17:00,300 --> 00:17:01,300
All right.
498
00:17:01,300 --> 00:17:03,867
I'm also gonna add
some dried shrimp.
499
00:17:03,967 --> 00:17:06,166
That's going to be
my little flair on this.
500
00:17:06,867 --> 00:17:08,084
When I win Triple G ,
I'm gonna use that money
501
00:17:08,084 --> 00:17:09,600
When I win Triple G ,
I'm gonna use that money
502
00:17:09,667 --> 00:17:11,467
to fuel my own business
503
00:17:11,467 --> 00:17:15,100
and really be able to show
high-end Afro Caribbean cuisine.
504
00:17:17,000 --> 00:17:18,967
[Guy] Three minutes!
Three to go!
505
00:17:18,967 --> 00:17:20,667
It's taco night, baby.
506
00:17:20,667 --> 00:17:22,600
First, I put down my tortilla.
507
00:17:22,667 --> 00:17:24,867
Next, I add my smokey
ground turkey.
508
00:17:25,300 --> 00:17:26,567
Avocado.
509
00:17:27,567 --> 00:17:28,834
Salsa.
510
00:17:28,867 --> 00:17:31,767
Then, the star of the show,
I add my smokey salsa macha.
511
00:17:32,367 --> 00:17:33,667
I love my taco.
512
00:17:33,667 --> 00:17:35,300
My salsa is perfect.
513
00:17:35,367 --> 00:17:37,300
I've seasoned
everything really well.
514
00:17:37,367 --> 00:17:38,084
It's not the prettiest taco,
515
00:17:38,084 --> 00:17:38,900
It's not the prettiest taco,
516
00:17:39,000 --> 00:17:40,867
but I know it's gonna be
super delicious.
517
00:17:42,300 --> 00:17:43,500
[Evan] So, I get
the tortilla down.
518
00:17:43,567 --> 00:17:44,767
It's good.
519
00:17:44,767 --> 00:17:46,867
And I spoon some of the crema
down on to it.
520
00:17:48,467 --> 00:17:51,367
Then, I add the turkey
and vegetable mixture
right on top.
521
00:17:52,367 --> 00:17:54,500
And then,
finish with my salsa.
522
00:17:57,567 --> 00:17:59,367
-How does that taste
for you, Chef?
-That is tasty.
523
00:17:59,367 --> 00:18:01,100
Yeah, buddy. Yeah, buddy.
Yeah, buddy.
524
00:18:02,166 --> 00:18:04,100
[Chris] I need to get
the birria, the broth,
525
00:18:04,166 --> 00:18:06,166
into the little cup.
526
00:18:06,166 --> 00:18:08,084
Next, I'm gonna start
to make a frico.
527
00:18:08,084 --> 00:18:08,367
Next, I'm gonna start
to make a frico.
528
00:18:08,367 --> 00:18:10,667
I'm melting some of that
sharp cheddar
529
00:18:10,667 --> 00:18:11,767
in a pan
530
00:18:11,767 --> 00:18:13,367
that I can wrap around
531
00:18:13,467 --> 00:18:15,767
the finished
quesabirria tacos.
532
00:18:15,767 --> 00:18:19,300
I wanted there to be like
crunchy cheese element.
533
00:18:19,367 --> 00:18:21,867
It definitely feels like I hit
the theme. You know?
534
00:18:21,967 --> 00:18:25,266
I did a taco night. It's not
super elevated fancy taco,
535
00:18:25,266 --> 00:18:26,567
but this is like,
536
00:18:26,567 --> 00:18:30,500
you know, sloppy, gooey,
greasy delicious taco night.
537
00:18:31,867 --> 00:18:33,367
Ninety seconds, chefs!
538
00:18:33,467 --> 00:18:35,066
Ninety to go!
539
00:18:35,066 --> 00:18:38,084
[Tristen] I get my
tortillas down.
540
00:18:38,084 --> 00:18:38,600
[Tristen] I get my
tortillas down.
541
00:18:39,400 --> 00:18:43,500
I get my kofta
on to my tortilla.
542
00:18:44,400 --> 00:18:46,900
My salsa into
a little ramekin,
543
00:18:47,000 --> 00:18:49,667
so that the judges can
dose it out how they like.
544
00:18:50,467 --> 00:18:52,900
A lot of meat
inside of a taco.
545
00:18:53,000 --> 00:18:56,100
[Tristen] I think I absolutely
hit the theme of taco night.
546
00:18:56,166 --> 00:18:57,567
This is what I would
wanna eat.
547
00:18:57,667 --> 00:18:59,667
This shows a little bit
of culture
548
00:18:59,667 --> 00:19:02,100
and it's not your
run-of-the-mill taco
549
00:19:02,166 --> 00:19:04,367
[Guy] Five, four,
550
00:19:04,467 --> 00:19:07,700
three, two, one.
551
00:19:07,767 --> 00:19:08,084
Chefs, that's it.
Stop working.
552
00:19:08,084 --> 00:19:09,300
Chefs, that's it.
Stop working.
553
00:19:10,266 --> 00:19:11,700
-Good job, chefs.
-[all applauding]
554
00:19:11,767 --> 00:19:12,900
[Guy] Great job, everybody.
555
00:19:13,400 --> 00:19:14,667
Wow.
556
00:19:14,667 --> 00:19:16,467
All right, chefs!
Time to find out
557
00:19:16,567 --> 00:19:18,867
who's order up dish
gets the thumbs up.
558
00:19:18,867 --> 00:19:20,967
Let's take it to the judges.
Right this way!
559
00:19:28,100 --> 00:19:29,600
All right, judges.
This is first round
560
00:19:29,667 --> 00:19:32,100
of our Flavortown
Food Network champ.
561
00:19:32,166 --> 00:19:34,900
The chefs had to make
a taco night style dish.
562
00:19:35,000 --> 00:19:38,667
Let's start off
with the Chef Evan
and Chef Britt competition.
563
00:19:38,767 --> 00:19:40,367
Chef Evan,
tell us about this dish.
564
00:19:40,367 --> 00:19:43,900
Tonight I want to welcome you
to my house for a family
taco night.
565
00:19:44,000 --> 00:19:45,900
So, I used the ground turkey.
566
00:19:46,000 --> 00:19:48,800
Combined that with
roasted vegetables
from the hot bar.
567
00:19:48,867 --> 00:19:50,300
There's a crema underneath
568
00:19:50,367 --> 00:19:52,467
with lime, harissa and miso.
569
00:19:52,467 --> 00:19:55,289
Above that a salsa of rhubarb,
daikon and dried seaweed.
570
00:19:55,289 --> 00:19:56,767
Above that a salsa of rhubarb,
daikon and dried seaweed.
571
00:19:56,767 --> 00:19:59,867
The common ingredients
you find in taco night.
572
00:19:59,867 --> 00:20:01,100
[chuckles]
573
00:20:01,166 --> 00:20:04,567
Chef Evan. Not a traditional
taco by any stretch.
574
00:20:04,667 --> 00:20:06,767
This is a taco that flew over
many continents
575
00:20:06,867 --> 00:20:08,667
and picked up ingredients
along the way.
576
00:20:08,667 --> 00:20:10,000
The use of ingredients...
577
00:20:10,066 --> 00:20:12,767
Miso, harissa in the crema
is really smart
578
00:20:12,767 --> 00:20:14,667
'cause the fat kinda carries
both of those ingredients.
579
00:20:14,667 --> 00:20:16,567
So, you get this umami base
that's cool
580
00:20:16,667 --> 00:20:18,500
and then, a little bit
of the harissa vibes.
581
00:20:18,567 --> 00:20:20,800
I do think that
you could have edited this.
582
00:20:20,867 --> 00:20:24,767
Because you used so many
of savory ingredients,
583
00:20:24,767 --> 00:20:25,289
I want a little bit of, maybe,
charred corn on it,
584
00:20:25,289 --> 00:20:27,600
I want a little bit of, maybe,
charred corn on it,
585
00:20:27,667 --> 00:20:29,100
that pop of sweetness.
586
00:20:29,166 --> 00:20:31,100
Then, there would have been
that balance of flavors.
587
00:20:31,166 --> 00:20:33,767
There is yumminess
in this entire bite.
588
00:20:34,066 --> 00:20:35,100
Thank you.
589
00:20:35,166 --> 00:20:38,467
My biggest issue is that
the hot bar ingredient,
590
00:20:38,567 --> 00:20:40,300
I did not get
minced vegetables.
591
00:20:40,367 --> 00:20:43,100
I got huge chunks
of roasted carrot.
592
00:20:43,166 --> 00:20:46,166
I feel like, had you just been
a little bit more careful
593
00:20:46,166 --> 00:20:47,800
with that hot bar ingredient,
594
00:20:47,867 --> 00:20:49,400
it would have read
very differently.
595
00:20:49,467 --> 00:20:50,667
Awesome. Thank you, Chef.
596
00:20:50,767 --> 00:20:53,000
Okay. Not to be outdone
in this head-to-head battle,
597
00:20:53,100 --> 00:20:54,567
up next, Chef Britt.
598
00:20:54,667 --> 00:20:55,289
So, chefs, at the restaurant,
599
00:20:55,289 --> 00:20:56,500
So, chefs, at the restaurant,
600
00:20:56,567 --> 00:20:59,000
we always have, like,
this taco lady that comes by.
601
00:20:59,066 --> 00:21:01,867
So, I wanted to, like,
give a little nod
to the taco lady.
602
00:21:01,867 --> 00:21:05,000
I found a little bit of
ground turkey in the walk-in.
603
00:21:05,100 --> 00:21:07,266
I found leftover ribs
from the night before.
604
00:21:07,266 --> 00:21:09,200
I made a little salsa macha.
605
00:21:09,266 --> 00:21:11,066
There's a smokehouse almond
606
00:21:11,066 --> 00:21:12,900
to reinforce that smokiness.
607
00:21:13,000 --> 00:21:14,567
There's some cotija cheese
608
00:21:14,667 --> 00:21:16,000
and cilantro.
609
00:21:17,667 --> 00:21:19,567
Britt, this
is a delicious taco
610
00:21:19,667 --> 00:21:21,667
and I love the story
behind it.
611
00:21:21,767 --> 00:21:25,166
The salsa macha is what
makes this taco.
612
00:21:25,166 --> 00:21:25,289
It is delicious.
It's perfectly balanced
613
00:21:25,289 --> 00:21:27,400
It is delicious.
It's perfectly balanced
614
00:21:27,467 --> 00:21:30,100
in terms of the heat,
the smokiness.
615
00:21:30,166 --> 00:21:31,900
I think the choice of tortilla
is great. Right?
616
00:21:32,000 --> 00:21:33,567
Like, it's a really
delicious tortilla,
617
00:21:33,567 --> 00:21:36,000
but the turkey is reading
a little dry.
618
00:21:36,100 --> 00:21:39,000
In terms of gameplay,
I for sure see those ribs.
619
00:21:39,100 --> 00:21:41,400
I'm not questioning
whether or not they are here.
620
00:21:41,467 --> 00:21:43,767
And I think that
salsa macha, again,
621
00:21:43,767 --> 00:21:44,900
star of the show.
622
00:21:45,000 --> 00:21:48,000
I want a bowl of that
to pour over the top of it.
623
00:21:48,066 --> 00:21:50,200
That also adds the fat
that you're missing. Right?
624
00:21:50,367 --> 00:21:51,500
Had you just added
more of that,
625
00:21:51,500 --> 00:21:53,567
I think, the turkey would have
read really differently.
626
00:21:53,567 --> 00:21:54,867
Good.
627
00:21:54,867 --> 00:21:55,289
[Guy] All right. Now, we have
a battle between Chef Chris
628
00:21:55,289 --> 00:21:56,600
[Guy] All right. Now, we have
a battle between Chef Chris
629
00:21:56,667 --> 00:21:58,200
and Chef Tristen.
630
00:21:58,600 --> 00:21:59,700
Up first...
631
00:21:59,767 --> 00:22:01,600
Chef Chris.
What do you got for us?
632
00:22:01,667 --> 00:22:06,266
Chefs, for you today,
I made a midnight
munchies quesabirria.
633
00:22:06,266 --> 00:22:08,567
Cheese, three ways,
throughout this taco.
634
00:22:08,567 --> 00:22:10,367
So, there's some cotija,
635
00:22:10,467 --> 00:22:12,100
there's a little frico
on the outside.
636
00:22:12,166 --> 00:22:14,200
And there's some mac
and cheese from the hot bar.
637
00:22:14,266 --> 00:22:17,200
Serving that alongside
a fortified turkey stock
638
00:22:17,266 --> 00:22:20,467
that's got bacon,
dried shrimp, ancho chilies.
639
00:22:20,567 --> 00:22:22,867
Just kinda dip it in there
and go for it.
640
00:22:23,800 --> 00:22:25,289
Chef Chris,
this reads late night.
641
00:22:25,289 --> 00:22:26,066
Chef Chris,
this reads late night.
642
00:22:26,066 --> 00:22:28,066
And this feels like you took
some leftovers
643
00:22:28,066 --> 00:22:30,100
and stuffed 'em into a taco.
644
00:22:30,166 --> 00:22:32,800
With that said, there's a lot
of flavor in this broth.
645
00:22:32,867 --> 00:22:35,567
So, you dip, you get
smokiness, you get bacon.
646
00:22:35,567 --> 00:22:37,600
I don't see bacon,
but I taste bacon.
647
00:22:37,667 --> 00:22:39,266
[Tiffani] The thing is,
you have all of Flavortown.
648
00:22:39,367 --> 00:22:40,600
I want freshness
649
00:22:40,667 --> 00:22:43,567
and I want this to really sing
to me in a way that says,
650
00:22:43,667 --> 00:22:45,767
"Yes, it's a midnight snack,
but I'm also a chef."
651
00:22:45,867 --> 00:22:46,967
-Does that make sense?
-Heard, Chef.
652
00:22:46,967 --> 00:22:49,467
-Okay, cool.
But it's craveable.
-Okay.
653
00:22:49,467 --> 00:22:51,567
What I love about this
is the textures.
654
00:22:51,567 --> 00:22:54,166
Like, when you bite into it,
there is that crunchiness,
655
00:22:54,166 --> 00:22:55,289
there is that ooey gooey
656
00:22:55,289 --> 00:22:55,967
there is that ooey gooey
657
00:22:55,967 --> 00:22:58,567
that you get from
the mac and cheese.
658
00:22:58,567 --> 00:23:02,467
Which I think was a great
ingredient to get
from the hot bar.
659
00:23:02,467 --> 00:23:04,867
-Half a taco?
-Yeah. [chuckles]
660
00:23:04,867 --> 00:23:06,166
-It's a snack.
-[Maneet] Or a quesadilla?
661
00:23:06,266 --> 00:23:08,000
[Chris] It's a late night
munchie snack.
662
00:23:08,100 --> 00:23:10,467
Did we ask you
for a late night
munchie or a snack?
663
00:23:10,467 --> 00:23:12,467
-So, just keep that in mind.
-Sure.
664
00:23:12,467 --> 00:23:13,500
All right.
Not to be outdone
665
00:23:13,567 --> 00:23:15,000
in this final
head-to-head battle,
666
00:23:15,066 --> 00:23:16,967
Chef Tristen.
What do you have for us, bud.
667
00:23:16,967 --> 00:23:18,467
What I have made for you
in this taco night
668
00:23:18,567 --> 00:23:20,266
is a taco Arabic.
669
00:23:20,266 --> 00:23:23,166
And I use, basically,
kind of flavors of, like,
the African diaspora.
670
00:23:23,166 --> 00:23:25,289
So, what you have is a kofta
of ground turkey.
671
00:23:25,289 --> 00:23:25,767
So, what you have is a kofta
of ground turkey.
672
00:23:25,867 --> 00:23:27,467
Rib meat from the hot bar
673
00:23:27,567 --> 00:23:29,667
and chorizo for some fat
and extra spice.
674
00:23:29,667 --> 00:23:32,100
And then, on side also,
I made a salsa macha.
675
00:23:33,367 --> 00:23:35,867
Chef Tristen,
the kofta is so delicious.
676
00:23:35,967 --> 00:23:37,533
I love the salsa.
I think it's delicious.
677
00:23:37,533 --> 00:23:40,166
I love that it rides the line
somewhere between
the salsa macha
678
00:23:40,266 --> 00:23:42,467
and more African flavors.
I think that's brilliant.
679
00:23:42,567 --> 00:23:45,166
Using the ribs in here
from the hot bar,
680
00:23:45,166 --> 00:23:46,467
really smart.
681
00:23:46,467 --> 00:23:49,100
First of all, the presentation
of this is really beautiful.
682
00:23:49,166 --> 00:23:51,100
Right? Like, looking at this,
683
00:23:51,166 --> 00:23:53,400
it reads taco,
but it reads higher end
684
00:23:53,467 --> 00:23:54,867
intentional plating.
685
00:23:54,967 --> 00:23:55,289
The flavor of your turkey
is really delicious.
686
00:23:55,289 --> 00:23:59,367
The flavor of your turkey
is really delicious.
687
00:23:59,367 --> 00:24:02,266
I get all of those spices
that you're talking about.
688
00:24:02,266 --> 00:24:04,100
You got flavor.
689
00:24:04,166 --> 00:24:07,400
But in terms of tacos,
it's all about proportion.
690
00:24:07,467 --> 00:24:08,433
-Right?
-Sure.
691
00:24:08,433 --> 00:24:10,367
[Maneet] The tortilla
to the filling
692
00:24:10,467 --> 00:24:12,367
and that is really off.
693
00:24:12,467 --> 00:24:14,000
All right, judges,
thank you very much.
694
00:24:14,100 --> 00:24:16,367
Chefs... We're gonna
leave this up
to the judges.
695
00:24:16,467 --> 00:24:18,000
We'll call you back
when we have a decision.
696
00:24:20,100 --> 00:24:22,266
Twenty points available
in gameplay,
697
00:24:22,367 --> 00:24:24,967
20 points available on taste,
ten points on plating.
698
00:24:39,467 --> 00:24:41,100
[Guy] The old saying is,
if it was easy,
699
00:24:41,166 --> 00:24:42,166
everybody would be doing it.
700
00:24:42,166 --> 00:24:43,567
It's difficult.
701
00:24:44,100 --> 00:24:45,100
Let's check out the results.
702
00:24:45,166 --> 00:24:47,667
First, let's start
with Chris and Tristen.
703
00:24:48,800 --> 00:24:51,867
Chef Chris, 20 points
available on gameplay.
704
00:24:52,567 --> 00:24:53,567
14 out of 20.
705
00:24:53,667 --> 00:24:54,967
20 points available on taste.
706
00:24:55,500 --> 00:24:56,667
15 out of 20.
707
00:24:56,767 --> 00:24:58,467
Ten points available
on plating.
708
00:24:58,567 --> 00:24:59,867
Six out of ten.
709
00:24:59,867 --> 00:25:01,511
For a total of 35 points.
710
00:25:01,511 --> 00:25:02,400
For a total of 35 points.
711
00:25:02,767 --> 00:25:03,867
Yeesh!
712
00:25:05,166 --> 00:25:06,100
[Guy] Tristen...
713
00:25:06,700 --> 00:25:08,767
16 out of 20 in gameplay,
714
00:25:08,867 --> 00:25:10,767
17 out of 20 in taste,
715
00:25:10,767 --> 00:25:13,266
Eight out of ten for plating
for a total of 41
716
00:25:13,266 --> 00:25:14,600
and the win. Congratulations.
717
00:25:15,266 --> 00:25:17,867
[all applauding]
718
00:25:17,867 --> 00:25:20,767
Chef Chris, this is not
the last we'll see
of you, Chef.
719
00:25:20,867 --> 00:25:21,700
I hope not.
720
00:25:21,767 --> 00:25:22,667
Obviously, there's some choices
721
00:25:22,667 --> 00:25:24,400
I would go back
and do differently,
722
00:25:24,467 --> 00:25:26,767
but overall, I'm happy.
723
00:25:26,867 --> 00:25:28,200
I'm here.
724
00:25:30,000 --> 00:25:31,511
[Guy] Chef Britt, Chef Evan...
725
00:25:31,511 --> 00:25:31,900
[Guy] Chef Britt, Chef Evan...
726
00:25:32,000 --> 00:25:35,300
One of you will be going
head-to-head against
Chef Tristen.
727
00:25:35,367 --> 00:25:36,400
Chef Britt, let's take a look.
728
00:25:38,567 --> 00:25:41,000
14 out of 20 in gameplay,
729
00:25:41,066 --> 00:25:43,767
16 out of 20 in taste,
730
00:25:43,767 --> 00:25:46,800
eight out of ten
for a score of 38.
731
00:25:48,600 --> 00:25:50,567
Evan, gotta beat the 38,
my friend.
732
00:25:50,567 --> 00:25:51,800
Let's do it.
733
00:25:51,867 --> 00:25:53,100
[Guy] 14 out of 20.
734
00:25:55,867 --> 00:25:57,300
15 out of 20.
735
00:25:57,367 --> 00:25:59,667
Need to get a nine or better
in your plating.
736
00:26:01,900 --> 00:26:05,300
Seven, for a score of 36.
A two-point win.
737
00:26:05,367 --> 00:26:06,967
Congratulations, Chef Britt.
738
00:26:06,967 --> 00:26:08,967
[all applauding]
739
00:26:08,967 --> 00:26:10,200
-Nice job.
-[Britt] You too.
740
00:26:10,266 --> 00:26:11,367
-[Evan] Nice job.
-[Britt] Good job.
741
00:26:11,367 --> 00:26:13,600
Chef, I think the one thing
that bit you
742
00:26:13,667 --> 00:26:15,000
was the hot bar.
743
00:26:15,066 --> 00:26:16,400
Now that you know this,
744
00:26:16,400 --> 00:26:18,667
of course you play it
a little bit different
in the future.
745
00:26:18,667 --> 00:26:20,367
-Great having you, Chef.
-Awesome. Thank you, Chef.
746
00:26:20,367 --> 00:26:21,266
Really appreciate it.
747
00:26:21,367 --> 00:26:22,467
[Evan] So, I lose
by two points.
748
00:26:22,467 --> 00:26:23,800
I'm really disappointed
749
00:26:23,867 --> 00:26:25,700
'cause I really thought
I was gonna keep going.
750
00:26:25,767 --> 00:26:28,266
But it was a great round.
I made a great dish.
751
00:26:31,367 --> 00:26:31,511
So, the battle to pick
a Food Network champ
is gonna start.
752
00:26:31,511 --> 00:26:34,767
So, the battle to pick
a Food Network champ
is gonna start.
753
00:26:34,867 --> 00:26:36,767
Chef Tristen
versus Chef Britt.
754
00:26:36,767 --> 00:26:38,767
Chefs, back to your carts.
Good luck.
755
00:26:42,367 --> 00:26:43,767
All right, Hunter,
what we have here
756
00:26:43,767 --> 00:26:45,500
is we have the Jersey Shore
757
00:26:45,567 --> 00:26:46,967
versus Miami Beach.
758
00:26:49,500 --> 00:26:51,500
Both of you, respected chefs
759
00:26:51,567 --> 00:26:52,767
and Chopped winners,
760
00:26:52,867 --> 00:26:54,467
but only one of you
can be crowned
761
00:26:54,467 --> 00:26:57,467
the Flavortown
Food Network champ.
762
00:26:57,467 --> 00:26:59,166
So, to prove
you're worthy of this win,
763
00:26:59,266 --> 00:27:01,100
I want you to make something
764
00:27:01,867 --> 00:27:02,900
truly impressive.
765
00:27:04,367 --> 00:27:07,100
I want you to make
a high-end seafood dinner,
766
00:27:07,166 --> 00:27:09,900
but you must play
the food pyramid.
767
00:27:10,000 --> 00:27:11,367
-The classic food pyramid.
-Okay?
768
00:27:11,367 --> 00:27:14,467
This is gonna help us select
all the details
769
00:27:14,467 --> 00:27:16,367
of your high-end
seafood dinner.
770
00:27:16,367 --> 00:27:19,166
-Starting with
fantastic whammies.
-Ooh.
771
00:27:19,266 --> 00:27:21,300
So, right at the bottom there,
we have these fish whammies
772
00:27:21,367 --> 00:27:22,367
and let's take
a look at them.
773
00:27:22,367 --> 00:27:23,667
The nominees are...
774
00:27:23,667 --> 00:27:25,667
Shrimp chips, tuna jerky,
775
00:27:25,767 --> 00:27:28,166
canned clams, squid snack,
776
00:27:28,166 --> 00:27:30,000
salmon jerky, canned crab.
777
00:27:30,066 --> 00:27:31,033
Mmm.
778
00:27:31,100 --> 00:27:31,511
-[Hunter] I'll take 'em all.
-[Guy] Right?
779
00:27:31,511 --> 00:27:32,066
-[Hunter] I'll take 'em all.
-[Guy] Right?
780
00:27:33,100 --> 00:27:34,400
-Okay. Here we go.
-Here we go.
781
00:27:36,700 --> 00:27:40,100
-[Hunter] And...
-[Guy] And... there it is.
782
00:27:40,166 --> 00:27:41,467
-Squid snack.
-[Hunter] Nice.
783
00:27:41,567 --> 00:27:44,667
I... Definitely,
when I'm snacking,
I'm not thinking squid.
784
00:27:44,667 --> 00:27:45,667
[Hunter] Mmm-mmm.
785
00:27:45,667 --> 00:27:47,200
[Guy] Okay, squid snack it is.
786
00:27:47,266 --> 00:27:49,567
What could make
this competition
787
00:27:49,667 --> 00:27:52,367
just that much more exciting
for everybody at home?
788
00:27:52,367 --> 00:27:53,467
So, let's see it, Hunter.
789
00:27:55,100 --> 00:27:56,500
Oh, it's equipment.
790
00:27:56,567 --> 00:27:58,767
So, you have your choice
that you will have to cook
791
00:27:58,767 --> 00:28:01,000
with either
an oyster grill pan,
792
00:28:01,100 --> 00:28:01,511
banana leaves, liquid nitrogen
793
00:28:01,511 --> 00:28:03,400
banana leaves, liquid nitrogen
794
00:28:03,467 --> 00:28:04,467
or cedar plank.
795
00:28:05,266 --> 00:28:06,166
-There we go.
-Ready?
796
00:28:09,967 --> 00:28:11,166
[Guy] Banana leaves.
797
00:28:11,166 --> 00:28:12,467
-Hell yes.
-[Guy] That works.
798
00:28:12,567 --> 00:28:14,266
Win, win, win around here.
799
00:28:14,266 --> 00:28:16,266
Okay. Last but not least.
800
00:28:16,867 --> 00:28:19,000
This is going to be
801
00:28:19,100 --> 00:28:20,266
the big whammy.
802
00:28:20,266 --> 00:28:21,166
Hunter.
803
00:28:23,266 --> 00:28:25,367
It's proteins you get to use.
804
00:28:25,367 --> 00:28:28,500
You must use either
king salmon or langoustines,
805
00:28:28,567 --> 00:28:30,166
halibut or scallops.
806
00:28:30,166 --> 00:28:31,166
All right, here we go.
807
00:28:33,467 --> 00:28:35,200
-[Guy] Halibut! There you go.
-Yeah.
808
00:28:35,266 --> 00:28:38,400
You couldn't have this teed up
any easier for you.
809
00:28:38,467 --> 00:28:40,500
Halibut, banana leaves
810
00:28:41,000 --> 00:28:42,300
and squid snack,
811
00:28:42,367 --> 00:28:43,266
all day long.
812
00:28:43,266 --> 00:28:44,667
Shop for anything else
you want,
813
00:28:44,667 --> 00:28:48,667
but you must feature those
three pyramid items
in your dish.
814
00:28:48,667 --> 00:28:49,967
You have 30 minutes
815
00:28:49,967 --> 00:28:51,700
to create a show stopping
816
00:28:51,767 --> 00:28:53,467
high-end seafood dinner.
817
00:28:53,567 --> 00:28:55,867
Before we go, do you want me
to get the other pyramid out?
818
00:28:55,967 --> 00:28:57,867
And bring that out here,
so that we can do
the rest of the game?
819
00:28:57,967 --> 00:28:59,266
No, these three things
are fine.
820
00:28:59,367 --> 00:29:00,500
-Is that what you wanna do?
-[Guy] Yeah.
821
00:29:00,500 --> 00:29:01,511
Two... I mean, I don't even
wanna get into that.
822
00:29:01,511 --> 00:29:02,467
Two... I mean, I don't even
wanna get into that.
823
00:29:02,567 --> 00:29:04,467
-Okay.
-Okay. I got one more.
824
00:29:04,967 --> 00:29:05,900
Go, grab it.
825
00:29:09,066 --> 00:29:10,667
They were ready
to go with this.
826
00:29:12,066 --> 00:29:15,200
Guy wants us to cook
a high-end seafood dinner.
827
00:29:15,800 --> 00:29:16,967
It's what I do every day.
828
00:29:16,967 --> 00:29:19,300
This is... [pops] layup.
829
00:29:19,367 --> 00:29:22,100
High-end seafood is all about
amazing ingredients.
830
00:29:22,166 --> 00:29:24,567
We lucked out with some
beautiful halibut.
831
00:29:24,567 --> 00:29:26,000
It's also technique.
832
00:29:26,066 --> 00:29:29,367
When you cook
fish in parchment,
it's called en papillote.
833
00:29:29,467 --> 00:29:31,511
Like, oh, we can
steam the fish
into the banana leaves.
834
00:29:31,511 --> 00:29:33,467
Like, oh, we can
steam the fish
into the banana leaves.
835
00:29:33,467 --> 00:29:35,400
That screams high-end to me.
836
00:29:37,467 --> 00:29:39,367
I'm thinking seared halibut
837
00:29:39,467 --> 00:29:41,100
that's cooked
in banana leaves
838
00:29:41,166 --> 00:29:43,200
with a fresh corn polenta,
839
00:29:43,266 --> 00:29:45,567
some roasted tomatoes.
840
00:29:45,567 --> 00:29:48,367
And a fresh basil oil.
841
00:29:48,467 --> 00:29:51,066
For our whammy,
we got squid snacks.
842
00:29:51,066 --> 00:29:56,200
I'm thinking that I can use
the umami flavors of these
squid snacks
843
00:29:56,266 --> 00:30:00,166
to fortify my stock
for my polenta.
844
00:30:00,166 --> 00:30:01,511
I just have to execute
everything perfectly.
845
00:30:01,511 --> 00:30:03,467
I just have to execute
everything perfectly.
846
00:30:06,000 --> 00:30:07,900
[Tristen] When I hear
high-end seafood dinner,
847
00:30:08,000 --> 00:30:10,400
I hear caviar,
848
00:30:10,467 --> 00:30:12,166
luxury ingredients.
849
00:30:12,166 --> 00:30:13,767
The first thing I know
that I wanna make
850
00:30:13,767 --> 00:30:16,767
is banana leaf wrapped halibut
851
00:30:16,767 --> 00:30:19,600
along with some grits.
852
00:30:19,667 --> 00:30:22,000
So, I'm gonna grab teff
for my grits.
853
00:30:22,066 --> 00:30:24,667
Teff is one of the oldest
grains in the world.
854
00:30:24,667 --> 00:30:26,166
And I know it will
work really well
855
00:30:26,166 --> 00:30:28,367
within the grits and give 'em
a different dimension.
856
00:30:29,367 --> 00:30:30,900
I really wanna make obe ata.
857
00:30:31,000 --> 00:30:31,511
It's basically a tomato
and pepper curry from Nigeria.
858
00:30:31,511 --> 00:30:34,000
It's basically a tomato
and pepper curry from Nigeria.
859
00:30:34,100 --> 00:30:36,467
And this is where I'm gonna
use my whammy ingredient
860
00:30:36,467 --> 00:30:38,300
of the dried squid snacks.
861
00:30:38,367 --> 00:30:40,967
Dried fish is kind of
my thing. I really like it.
862
00:30:42,667 --> 00:30:44,400
[Tiffani] So, now we are down
to two. We have
Tristen and Britt.
863
00:30:44,467 --> 00:30:47,767
They've planted their flag on
the network and crushed --
864
00:30:47,767 --> 00:30:49,467
whether it's Beat Bobby,
whether it's Chopped ,
865
00:30:49,467 --> 00:30:51,000
whether it's Alex vs America --
866
00:30:51,100 --> 00:30:52,367
so we expect a lot.
867
00:30:52,467 --> 00:30:54,266
This is so Triple G.
868
00:31:04,166 --> 00:31:05,800
[Guy] Twenty-five minutes!
869
00:31:05,867 --> 00:31:07,667
So, out of the gate,
we started with four chefs.
870
00:31:07,667 --> 00:31:08,867
Double elimination.
871
00:31:08,867 --> 00:31:10,066
So now we're down to two.
872
00:31:11,700 --> 00:31:14,567
I'm excited to see what they
come up with in this round.
873
00:31:14,567 --> 00:31:16,667
Halibut, squid snacks
and banana leaf.
874
00:31:16,767 --> 00:31:19,066
[Brooke] It's very apparent
that both Britt and Tristen
875
00:31:19,066 --> 00:31:20,500
understand ingredients
876
00:31:20,567 --> 00:31:21,867
and how to use ingredients.
877
00:31:21,967 --> 00:31:26,000
I really hope that they
actually use some restraints
878
00:31:26,066 --> 00:31:28,000
and just give us
some really beautiful fish.
879
00:31:28,066 --> 00:31:28,731
[Guy] All right, Chef Britt,
what's on the menu?
880
00:31:28,731 --> 00:31:29,567
[Guy] All right, Chef Britt,
what's on the menu?
881
00:31:29,567 --> 00:31:32,967
I'm gonna do some
fresh corn grits,
882
00:31:32,967 --> 00:31:35,166
some halibut cooked
in a banana leaf.
883
00:31:35,166 --> 00:31:38,100
-Basil oil, roasted tomatoes.
-[Guy] I like it.
884
00:31:38,166 --> 00:31:40,066
Make sexy food.
That's what we're here to do.
885
00:31:40,066 --> 00:31:41,567
First thing I get started on
886
00:31:41,667 --> 00:31:43,900
is my umami bomb stock
for my polenta.
887
00:31:44,000 --> 00:31:45,867
Chicken stock, fish stock
888
00:31:45,867 --> 00:31:47,567
and these squid snacks.
889
00:31:52,867 --> 00:31:54,000
That's a snack.
890
00:31:54,100 --> 00:31:56,066
Whoever eats squid snacks,
891
00:31:56,066 --> 00:31:57,166
I question you.
892
00:31:58,667 --> 00:31:58,731
What are you doing with your
banana leaves, bud?
893
00:31:58,731 --> 00:32:00,200
What are you doing with your
banana leaves, bud?
894
00:32:00,967 --> 00:32:02,367
Going back to the islands.
895
00:32:02,367 --> 00:32:04,767
Wrapping the halibut
in the banana leaves.
896
00:32:04,767 --> 00:32:08,700
[Britt] Of course,
Tristen knows exactly
what banana leaves are.
897
00:32:08,767 --> 00:32:10,500
I do not.
898
00:32:10,567 --> 00:32:12,967
The challenging part
about halibut is that
899
00:32:12,967 --> 00:32:15,100
it's very easily overcooked.
900
00:32:15,166 --> 00:32:17,567
And I have to use
banana leaves.
901
00:32:17,567 --> 00:32:19,367
I've never done it before.
902
00:32:19,467 --> 00:32:20,867
But, it's all about adapting
903
00:32:20,867 --> 00:32:24,000
and this is what I'm going
to try to do.
904
00:32:26,567 --> 00:32:27,600
[Guy] Chef,
what's on the menu?
905
00:32:27,667 --> 00:32:28,731
We're gonna do a halibut
grilled in banana leaf,
906
00:32:28,731 --> 00:32:30,500
We're gonna do a halibut
grilled in banana leaf,
907
00:32:30,567 --> 00:32:31,567
so I max the pique.
908
00:32:31,567 --> 00:32:33,467
And then, we're gonna do...
with a caviar
909
00:32:33,567 --> 00:32:36,066
and seafood sauce.
910
00:32:36,066 --> 00:32:37,667
But then, I'm also gonna
make an obe ata
911
00:32:37,767 --> 00:32:38,900
and teff grits.
912
00:32:39,467 --> 00:32:41,767
Get it, buddy.
913
00:32:41,767 --> 00:32:44,000
[Tristen] The first thing
I wanna do is get started
on my grits.
914
00:32:45,100 --> 00:32:47,567
I use polenta
to make my grits.
915
00:32:47,567 --> 00:32:50,600
Add a little bit of cream,
some chicken stock
916
00:32:50,667 --> 00:32:52,500
and then, I'm gonna add
my teff to that.
917
00:32:52,567 --> 00:32:55,200
Teff is one of the oldest
grains in the world.
918
00:32:55,266 --> 00:32:57,000
It's used in Ethiopia a lot.
919
00:32:57,100 --> 00:32:58,731
I really want to be
able to showcase
920
00:32:58,731 --> 00:32:58,900
I really want to be
able to showcase
921
00:32:59,000 --> 00:33:01,200
high-end
Afro-Caribbean cuisine.
922
00:33:01,266 --> 00:33:04,367
Interesting. Both chefs
cooking some form of grits.
923
00:33:04,467 --> 00:33:05,667
[Tristen] My grits
are cooking,
924
00:33:05,767 --> 00:33:08,367
so I get started on the star
of the dish, my halibut.
925
00:33:08,367 --> 00:33:10,266
Banana leaves really add
a nice flavor.
926
00:33:10,367 --> 00:33:12,667
Real like floral notes,
real earthy notes.
927
00:33:12,767 --> 00:33:15,100
Some smokiness from them
charring on the grill.
928
00:33:15,166 --> 00:33:19,066
And especially, like a halibut
that can take on flavor
very well.
929
00:33:19,066 --> 00:33:21,166
This is the perfect protein
for the perfect dish.
930
00:33:22,567 --> 00:33:24,400
Chef Britt, Chef Tristen!
931
00:33:24,467 --> 00:33:26,967
Fifteen minutes!
Fifteen to go!
932
00:33:26,967 --> 00:33:28,400
[Tiffani] Halibut is one
of my favorite fish.
933
00:33:28,467 --> 00:33:28,731
It's delicate. It really shows
the skill of a chef.
934
00:33:28,731 --> 00:33:31,467
It's delicate. It really shows
the skill of a chef.
935
00:33:31,467 --> 00:33:32,900
-It is so easy
to overcook halibut.
-[Brooke] Yeah.
936
00:33:33,000 --> 00:33:36,867
There's a lot of room
to showcase error
937
00:33:36,967 --> 00:33:38,166
-with halibut.
-[Tiffani] Yes.
938
00:33:39,867 --> 00:33:42,266
[Britt] I decided I'm gonna
make a little basil oil.
939
00:33:42,367 --> 00:33:45,767
It's gonna add some
beautiful herbaceousness.
940
00:33:45,767 --> 00:33:47,667
High-end is minimalistic
to me.
941
00:33:47,767 --> 00:33:49,900
Just make sure you elevate
the ingredients.
942
00:33:50,000 --> 00:33:51,467
Keep 'em sexy.
943
00:33:52,166 --> 00:33:53,266
That's all I'm gonna do.
944
00:33:57,100 --> 00:33:58,731
Now, I'm gonna work
on my fresh corn polenta.
945
00:33:58,731 --> 00:33:59,066
Now, I'm gonna work
on my fresh corn polenta.
946
00:34:00,066 --> 00:34:03,000
Grind up these
beautiful corns. Sweet corn.
947
00:34:03,100 --> 00:34:05,767
It takes about as long
as instant polenta.
948
00:34:05,867 --> 00:34:09,100
So, if I can have
something amazing
949
00:34:09,166 --> 00:34:11,600
and it takes just as long
as something meh,
950
00:34:11,667 --> 00:34:13,000
I'm gonna make
something amazing.
951
00:34:13,100 --> 00:34:15,700
I'm just going off a whim
and my own knowledge.
952
00:34:19,100 --> 00:34:21,867
Moment of truth. It's time
to unwrap these halibut.
953
00:34:22,900 --> 00:34:24,266
Let's see what it looks like.
954
00:34:26,367 --> 00:34:28,400
I'm so stoked right now.
955
00:34:28,467 --> 00:34:28,731
The half cook on this,
which is what I was
hoping for.
956
00:34:28,731 --> 00:34:30,867
The half cook on this,
which is what I was
hoping for.
957
00:34:32,300 --> 00:34:35,166
And then, I'm gonna finish 'em
in a traditional way
with some butter.
958
00:34:36,567 --> 00:34:38,567
Nothing says fine dining
like a lot of butter.
959
00:34:39,700 --> 00:34:41,367
[Guy] Eight minutes!
Eight to go!
960
00:34:43,266 --> 00:34:44,500
[Tristen] I really wanna make
obe ata
961
00:34:44,567 --> 00:34:49,367
which is the staple
of West African cuisine.
962
00:34:49,367 --> 00:34:54,166
Tomato, pepper along with
some squid snack.
963
00:34:54,266 --> 00:34:56,367
When I win,
I'm gonna use that money
964
00:34:56,467 --> 00:34:58,000
to fuel my own business.
965
00:34:59,600 --> 00:35:02,367
This would be
my first restaurant,
stepping out on my own.
966
00:35:02,367 --> 00:35:04,000
I'm really excited
to do it.
967
00:35:06,467 --> 00:35:10,000
As that is working,
I'm gonna get started
on my butter sauce.
968
00:35:11,600 --> 00:35:14,000
I start with lobster
and clam stock.
969
00:35:14,100 --> 00:35:17,567
I start reducing it with
a little bit of cream.
970
00:35:17,667 --> 00:35:21,166
Then, I add Dungeness crab
to slowly poach
in the butter sauce.
971
00:35:21,166 --> 00:35:23,000
-I got a lot going on.
-Yeah, you do.
972
00:35:25,100 --> 00:35:26,567
[Tristen] This is high-end
because I'm using
973
00:35:26,567 --> 00:35:28,200
two different types of caviar.
974
00:35:28,266 --> 00:35:28,731
I think there's, like,
a great luxury
975
00:35:28,731 --> 00:35:29,700
I think there's, like,
a great luxury
976
00:35:29,767 --> 00:35:31,300
in the two different types
of caviar.
977
00:35:31,300 --> 00:35:34,000
One being kinda briny,
the other one being really
kinda sweet.
978
00:35:36,867 --> 00:35:38,867
Chefs, this is it.
The final five minutes.
979
00:35:38,967 --> 00:35:40,667
You must be plated
in five minutes.
980
00:35:42,166 --> 00:35:44,066
[Britt] First, I put down
my fresh corn grits.
981
00:35:45,867 --> 00:35:47,100
I grab the halibut.
982
00:35:47,166 --> 00:35:48,367
It's perfect.
983
00:35:50,367 --> 00:35:53,367
Last thing I gotta do
is blister up some tomatoes.
984
00:35:53,467 --> 00:35:55,567
So, I throw 'em
in the fryer.
985
00:35:55,567 --> 00:35:57,900
It's gonna give me that
texture that I'm looking for
986
00:35:58,000 --> 00:35:58,731
and as long
as they're seasoned,
987
00:35:58,731 --> 00:35:58,867
and as long
as they're seasoned,
988
00:35:58,967 --> 00:36:00,066
they're gonna be perfect.
989
00:36:00,667 --> 00:36:01,767
The last thing I do
990
00:36:01,767 --> 00:36:04,266
is I drizzle my basil oil
for garnish.
991
00:36:04,266 --> 00:36:05,900
It's exactly what I wanted.
992
00:36:06,000 --> 00:36:07,400
It's delicious.
993
00:36:07,467 --> 00:36:09,367
This is a TOC worthy dinner.
994
00:36:09,767 --> 00:36:11,767
[Guy] One minute!
995
00:36:11,767 --> 00:36:14,367
[Tristen] To start my plate,
I'm gonna put my
teff grits down.
996
00:36:15,100 --> 00:36:16,667
Followed by my obe ata.
997
00:36:17,500 --> 00:36:18,567
My halibut.
998
00:36:18,600 --> 00:36:20,500
It's looking great,
it's nice and opaque.
999
00:36:20,567 --> 00:36:22,166
It looks nice and moist.
1000
00:36:22,266 --> 00:36:24,400
I really wanna show that
I used the banana leaf,
1001
00:36:24,467 --> 00:36:26,967
so I'm gonna actually keep it
in the banana leaf.
1002
00:36:26,967 --> 00:36:28,731
I cover that
with my butter sauce
1003
00:36:28,731 --> 00:36:29,567
I cover that
with my butter sauce
1004
00:36:29,667 --> 00:36:31,767
with crab and caviar.
1005
00:36:31,767 --> 00:36:35,667
And now, I'm going to add
roasted cauliflower.
1006
00:36:37,000 --> 00:36:40,367
And then, I'll finish it with
some sugar snap peas.
1007
00:36:40,367 --> 00:36:42,767
I really wish I could have
plated it a little neater.
1008
00:36:42,867 --> 00:36:47,100
But I definitely think
I achieved the goal
of a high-end seafood dinner.
1009
00:36:47,166 --> 00:36:49,767
[Guy] Five, four, three,
1010
00:36:50,100 --> 00:36:51,667
two, one.
1011
00:36:51,667 --> 00:36:53,000
Chefs, that's it!
Stop working.
1012
00:36:53,100 --> 00:36:54,667
-[all applauding]
-[Guy] Well done.
1013
00:36:54,767 --> 00:36:56,500
Good job, chefs.
1014
00:36:56,567 --> 00:36:58,731
[Guy] All right, chefs.
Let's see whose
high-end dinner
1015
00:36:58,731 --> 00:36:59,000
[Guy] All right, chefs.
Let's see whose
high-end dinner
1016
00:36:59,066 --> 00:37:01,467
earns the higher score.
Let's take it to the judges.
1017
00:37:01,567 --> 00:37:02,400
Right this way.
1018
00:37:11,467 --> 00:37:12,567
All right. Judges, this is it.
1019
00:37:12,600 --> 00:37:15,367
Game two of Flavortown
Food Network champ face-off.
1020
00:37:15,467 --> 00:37:18,667
This is the final round.
The final head-to-head battle.
1021
00:37:18,667 --> 00:37:20,867
Chefs had to make
a high-end seafood dinner
1022
00:37:20,967 --> 00:37:22,600
that featured squid snacks,
1023
00:37:22,667 --> 00:37:25,000
banana leaves and halibut.
1024
00:37:25,066 --> 00:37:27,166
Chef Britt, you're up first.
Tell us about your dish.
1025
00:37:27,166 --> 00:37:29,000
[Britt] Well, I'm from
the Jersey Shore,
1026
00:37:29,100 --> 00:37:32,567
so I wanted to bring a little
bit of me to you guys.
1027
00:37:32,567 --> 00:37:34,300
We have some halibut
1028
00:37:34,367 --> 00:37:36,367
that has been half-cooked
in banana leaf
1029
00:37:36,467 --> 00:37:36,891
and then, seared with butter
and aromatics.
1030
00:37:36,891 --> 00:37:39,000
and then, seared with butter
and aromatics.
1031
00:37:39,066 --> 00:37:42,100
Alongside of that,
I did a fresh corn polenta,
1032
00:37:42,166 --> 00:37:44,100
some blistered tomatoes
on top.
1033
00:37:44,166 --> 00:37:46,000
Nothing better than tomatoes
and corn,
1034
00:37:48,667 --> 00:37:51,700
I am such a stickler
for how to cook fish,
1035
00:37:51,767 --> 00:37:56,066
and halibut is a really
difficult piece of fish
to cook properly.
1036
00:37:56,066 --> 00:37:58,300
This is brilliant.
It's really, really good.
1037
00:37:58,367 --> 00:38:01,066
And I was nervous when you
steamed it and then,
put it in the pan.
1038
00:38:01,066 --> 00:38:01,967
I thought
it would be over.
1039
00:38:01,967 --> 00:38:03,000
And it's not.
1040
00:38:03,066 --> 00:38:05,000
This is textbook
how to cook halibut.
1041
00:38:06,000 --> 00:38:06,891
[Brooke] The flavor profile
on this plate,
1042
00:38:06,891 --> 00:38:07,667
[Brooke] The flavor profile
on this plate,
1043
00:38:07,767 --> 00:38:09,000
everything makes sense.
1044
00:38:09,033 --> 00:38:11,667
And this is exactly how
I want my fresh corn grits.
1045
00:38:11,667 --> 00:38:15,767
There's a lot of care that
went into the main point
of your dish
1046
00:38:15,767 --> 00:38:17,300
and it's absolutely perfect.
1047
00:38:18,667 --> 00:38:23,266
I actually love the simplicity
of the presentation.
1048
00:38:23,266 --> 00:38:26,800
And that is when I think about
high-end seafood dinner,
1049
00:38:26,867 --> 00:38:28,867
it is very
thoughtfully placed.
1050
00:38:28,867 --> 00:38:30,600
That's what I see over here.
1051
00:38:30,667 --> 00:38:32,667
But the squid snack,
1052
00:38:32,767 --> 00:38:34,867
it needs to be a little bit
more pronounced.
1053
00:38:34,967 --> 00:38:36,367
And also the banana leaf...
1054
00:38:36,467 --> 00:38:36,891
Wish you had just let it char
on one side
1055
00:38:36,891 --> 00:38:38,700
Wish you had just let it char
on one side
1056
00:38:38,767 --> 00:38:41,367
because then, the halibut
would have picked up
1057
00:38:41,367 --> 00:38:44,266
the banana leaf flavor.
1058
00:38:44,266 --> 00:38:45,467
Thank you, Chef.
1059
00:38:45,467 --> 00:38:48,600
All right. Thank you.
Not to be outdone, Chef Tristen.
1060
00:38:48,667 --> 00:38:49,567
All right, judges.
1061
00:38:49,600 --> 00:38:50,667
I really wanted to kind of
celebrate
1062
00:38:50,667 --> 00:38:51,867
a little bit of culture.
1063
00:38:51,867 --> 00:38:53,867
So, what we have is a halibut
grilled and charred
1064
00:38:53,867 --> 00:38:55,266
and steamed in banana leaf.
1065
00:38:55,367 --> 00:38:58,166
Over top of it,
Dungeness crab and caviar,
1066
00:38:58,266 --> 00:38:59,667
butter sauce.
1067
00:38:59,667 --> 00:39:03,266
Next to it is teff grits.
One of the oldest grains
in the world.
1068
00:39:03,367 --> 00:39:05,500
And then, I have a little bit
of obe ata.
1069
00:39:05,567 --> 00:39:06,867
Really wanted
to celebrate that.
1070
00:39:06,867 --> 00:39:06,891
Fish and grits
is huge in Miami.
1071
00:39:06,891 --> 00:39:08,567
Fish and grits
is huge in Miami.
1072
00:39:10,166 --> 00:39:11,800
So, I wanted to kind of
give you that and elevate it.
1073
00:39:12,767 --> 00:39:16,367
I love the way you have embraced
your heritage.
1074
00:39:16,467 --> 00:39:18,700
All of the different cuisines.
1075
00:39:18,767 --> 00:39:21,467
The obe ata sauce
is fantastic.
1076
00:39:21,467 --> 00:39:25,200
It's got all of these
different flavors
going on over here.
1077
00:39:25,266 --> 00:39:27,367
I see a lot of celebration
on this plate.
1078
00:39:27,367 --> 00:39:29,000
Your grits
with the teff in it,
1079
00:39:29,100 --> 00:39:31,467
it brings the texture
of that polenta
1080
00:39:31,467 --> 00:39:33,767
into something completely
foreign to me
1081
00:39:33,767 --> 00:39:36,891
and really
deliciously craveable.
1082
00:39:36,891 --> 00:39:37,300
and really
deliciously craveable.
1083
00:39:37,367 --> 00:39:39,667
The fish, to me, is overcooked.
1084
00:39:39,667 --> 00:39:42,367
And I think that
that's unfortunate because
1085
00:39:42,367 --> 00:39:45,767
that -- that is a focal point
of the dish.
1086
00:39:45,867 --> 00:39:47,467
I love the use
of the banana leaf.
1087
00:39:47,467 --> 00:39:50,000
Using the squid snacks,
I'm picking that up
a little bit as well.
1088
00:39:50,100 --> 00:39:51,600
'Cause you used
a lot of other seafood
1089
00:39:51,667 --> 00:39:54,467
and then that seafood quality
comes through.
1090
00:39:54,567 --> 00:39:56,700
[blows raspberry] So much
about high-end is plating
1091
00:39:56,767 --> 00:39:58,900
and choices.
1092
00:39:59,000 --> 00:40:00,000
This is not it.
1093
00:40:00,867 --> 00:40:02,467
I want this tighter.
1094
00:40:02,567 --> 00:40:04,000
I wanna see you
1095
00:40:04,066 --> 00:40:06,700
-in a very high-end
environment on this plate.
-Sure.
1096
00:40:06,767 --> 00:40:06,891
[Guy] Thank you
very much, judges.
1097
00:40:06,891 --> 00:40:07,867
[Guy] Thank you
very much, judges.
1098
00:40:07,867 --> 00:40:09,700
Chefs, this is it.
1099
00:40:09,767 --> 00:40:10,967
We're gonna send you back
to the kitchen,
1100
00:40:10,967 --> 00:40:12,367
let the judges deliberate.
1101
00:40:12,467 --> 00:40:13,767
We'll call you back
when we have a decision.
1102
00:40:13,867 --> 00:40:14,700
Thank you.
1103
00:40:18,367 --> 00:40:20,667
20 points available
in gameplay.
1104
00:40:20,667 --> 00:40:22,066
20 points available on taste.
1105
00:40:22,066 --> 00:40:23,300
Ten points on plating.
1106
00:40:29,166 --> 00:40:30,266
All right, judges, thank you.
1107
00:40:30,367 --> 00:40:31,800
Let's go ahead and bring our
chefs back in, please.
1108
00:40:38,200 --> 00:40:40,400
We asked for
a high-end seafood dinner.
1109
00:40:40,467 --> 00:40:41,667
Time to check the scores.
1110
00:40:42,367 --> 00:40:44,367
Chef Tristen, out of 20...
1111
00:40:45,266 --> 00:40:46,367
14 out of 20.
1112
00:40:47,100 --> 00:40:48,667
Taste... 16.
1113
00:40:48,767 --> 00:40:50,500
You got a point up
from your last round.
1114
00:40:50,567 --> 00:40:54,266
And plating...
A four for a 34.
1115
00:40:56,266 --> 00:40:57,100
Chef Britt.
1116
00:40:58,300 --> 00:41:00,767
15 out of 20 at gameplay.
1117
00:41:00,867 --> 00:41:02,667
17 out of 20 in taste.
1118
00:41:04,266 --> 00:41:06,667
Seven on plating
for a score of 39.
1119
00:41:06,767 --> 00:41:06,891
Congratulations, Chef!
1120
00:41:06,891 --> 00:41:08,000
Congratulations, Chef!
1121
00:41:09,166 --> 00:41:10,700
[all applauding]
1122
00:41:10,767 --> 00:41:13,000
Tristen, as I said to your other
competitors
1123
00:41:13,066 --> 00:41:14,166
when they left tonight,
1124
00:41:14,166 --> 00:41:15,567
live to cook another day.
1125
00:41:15,667 --> 00:41:17,166
And this is not the last
we have seen of you.
1126
00:41:17,166 --> 00:41:18,667
-Thank you, Chef.
Great to have you.
-Yeah.
1127
00:41:18,667 --> 00:41:20,166
Thank you. Congratulations.
1128
00:41:20,166 --> 00:41:21,967
I was expecting
this to be difficult,
1129
00:41:21,967 --> 00:41:24,600
but thinking it and doing it
are two completely
different things.
1130
00:41:25,467 --> 00:41:26,467
In the end, I'm a champion --
1131
00:41:26,467 --> 00:41:28,000
no one can take that
away from me.
1132
00:41:32,467 --> 00:41:33,700
Well, ladies and gentlemen,
1133
00:41:33,767 --> 00:41:36,467
meet our Flavortown
Food Network champ,
1134
00:41:36,467 --> 00:41:36,891
Chef Britt!
1135
00:41:36,891 --> 00:41:37,900
Chef Britt!
1136
00:41:38,000 --> 00:41:39,900
I'm feeling really emotional,
man.
1137
00:41:40,000 --> 00:41:41,266
-[all cheering]
-[Guy] Well done.
1138
00:41:41,367 --> 00:41:42,367
-Well done.
-Thank you.
1139
00:41:42,467 --> 00:41:44,266
I'm waiting for, like,
the other shoe to drop.
1140
00:41:44,266 --> 00:41:46,000
or like something to happen --
1141
00:41:46,100 --> 00:41:48,100
they're like, "Ha, just kidding.
You lost."
1142
00:41:48,166 --> 00:41:49,367
But I didn't. I won.
1143
00:41:49,367 --> 00:41:50,467
Thank you.
1144
00:41:50,567 --> 00:41:52,667
[Guy] Chef, you win $15,000.
1145
00:41:52,767 --> 00:41:53,867
So there you go!
1146
00:41:53,900 --> 00:41:55,467
I'll tell you what,
it's been awesome to have you.
1147
00:41:55,467 --> 00:41:56,266
It won't be our last time.
1148
00:41:56,266 --> 00:41:57,567
15,000 bucks.
1149
00:41:57,667 --> 00:41:58,000
We'll see you next time
on Guy's Grocery Games.
Adios!