So, I've invited four of the best all-star chefs in the country
to compete in Flavortown Market.
Ahh! Wait up, Malarkey!
Now, what they don't know is that I'm gonna hit them
with one of the most hardcore games in the Triple G arsenal.
We're talking about Grocery Rush.
Oh, don't do that to me!
[Guy] That's right, 20 minutes to shop, prepare, and plate that perfect dish.
-Brilliant. -This is just fireworks.
Yahoo!
A game this intense, well, it should come with a warning.
[Tiffani] Beat him! Go, Shirley, go!
Oh!
This is the craziest thing I've ever done in my life.
It's all-star rush right now on Guy's Grocery Games.
So, let's meet our all-star chefs
who better be on their toes tonight.
Now, first up,
it's a celebrated chef and pasta maestro,
mustache Joe, Joe Sasto.
[Joe] This isn't my first time at the Flavortown Market.
I already have one win under my belt.
Chef Joe Sasto is the winner.
I know what it takes to take home another win today.
-There he is. -Love the apron.
-Can I get a double for that? -Pretty in pink.
[Guy] Next, a James Beard nominated chef
who sold three million dumplings in three years,
the dumpling mafia queen herself,
Chef Shirley Chung.
[Shirley] This is my first time in Flavortown.
My restaurant is Ms Chi.
I have all kinds of dumpling that ship nationwide.
I am crowned by Los Angeles Times
as the dumpling queen of Los Angeles
and that's why dumpling is my thing.
-[Guy] Where are my dumplings? -In a suitcase in the back.
-In the suitcase in the back. -In a freezer.
Nice to have ya. Don't worry about that guy.
Next, we have the acclaimed chef owner
of restaurants in Scottsdale and Los Vegas,
my brother from another mother,
give it up for Chef Beau Mac.
Beau Mac is an original OG of Triple G.
I've won six times, I know these guys,
and today number seven, baby, in the books.
And finally, the renowned restauranteur
-behind a So Cal culinary empire, -[dinging]
-Shenanigans himself, Chef Brian Malarkey. -[dinging]
This will be loud.
[Brian] On Triple G I am Shenanigans.
I suppose you could say I am the court jester.
Give Malarkey some sugar. Yeah, that's what he needs.
[Brian] You never know what you're gonna get when you're in Flavortown.
-Oh. -[Guy] You're so out of control.
[laughs hysterically]
All right, Chefs, welcome. Quite the lineup we have today.
-Oh! -[Guy] This is gonna be fantastic.
Anyhow, you know the drill.
Two rounds of cooking
that will be judged by your soon to be ex-friends.
It will not be Christmas card friends.
The chef with the lowest score at the end of round one will check out,
and the chef with the highest combined score at the end of both rounds
will get to shop Flavortown Market
-for up to $20,000. -[cash register dings]
First challenge,
I want you to make for the judges
-a bangin' brunch. -Wow.
A brunch so good
that the judges wish they were toasting champagne.
What's the catch?
Forgoing all the gimmicks tonight.
No whammies, no spinning the wheels,
no blindfolds, no handcuffs.
-Surely this is not how the show works. -I don't believe you.
All right, so, you ready to do this?
-[Hunter] Hey, Dad. -What's a--
-[groans] -[cheering]
Nice save here.
-Plot twist. -There's no way.
-What is it? -Oh, boy, here we go.
-[Guy] Sorry, Ryder has a big game tonight. -[dinging]
Ryder's a basketball player.
I apologize, I misspoke.
There is gonna be one little caveat to this.
I've got to get to Ryder's game. We need to knock this out.
We're gonna have bangin' brunch
but we're gonna speed things up.
This is Grocery Rush.
You're gonna have 20 minutes to shop, prepare, and plate
your bangin' brunch.
-You good? -All right, thank you.
So, what's the game? What's going on?
-[Guy] I don't have a game. -We got to have a game.
-What? -Oh, no.
[Hunter] I have a little surprise.
Oh, my gosh.
-Hunter's right, -For you guys.
we can't have Grocery Rush
and not have some little bit of game.
We're gonna play a little game called Scavenger Hunt.
-Hunter's made a list -[Hunter] So fun.
of three items
that you have to read the clue,
find the item,
and the three items are must-use ingredients in the brunch.
-Really? My first time. Oh! -There you go.
-Are they all the same? -Let's take a look at it.
I think they're all not the same.
[Shirley] Oh, my God.
I mean, like, come on, English is my second language.
It's already hard for me to figure out the clue.
-Let's go in three, two, one, -[beeping]
-and go. -[dinging]
[all shouting]
[laughs cunningly]
Oh, that's awesome.
Oh, Shenanigans is on top of it.
Oh, my God. Hey, hey, hey, okay now.
Yahoo!
[Beau] Got to solve these riddles,
shop for my bangin' brunch items,
and cook it in 20 minutes.
Have fun.
♪ Ooh, ooh, ooh ♪
[Brian] First clue,
green pod that is a thickening agent in gumbo.
-[all] Okra. -[dinging]
-Where's okra? Oh, found it. -Okra.
I can't find okra. There it is.
[Beau] 40 sizzling slices of pork belly in a can.
-[both] Canned bacon. -Bacon in a can.
[bell dinging]
Is that what this is?
40 slices bacon?
Where is the canned bacon? Right here?
-Right there, right there. -Thank you, Malark.
[Brian] The other clue is a melon
that can't run off and get married.
-Cantaloupe. -Cantaloupe.
-[dinging]
Am I right, cantaloupe?
Because it can't elope.
-[man] Oh! -Ba-dum-tish.
[Shirley] So, for my bangin' brunch
I'm going to make a whole roasted wild mushroom bacon hash,
with a sunny-side up fried egg
and with a okra and cantaloupe kimchi.
[Guy] 20 minutes for Shirley's first competition,
downright mean.
Mean, mean, mean.
[Shirley] I cannot believe my first time in the store
Guy gave us 20 minutes.
Really? This is so hard. This is so hard!
Okay, bye!
Ahh!
[Brian] Bangin' brunch means there's music pumping, you're having a good time.
It's fun, it's over the top, it's energetic,
it's got what I bring,
-Bacon. -so I immediately know I'm gonna do chilaquiles
with a charred cantaloupe and okra mole.
Piquillo peppers,
hot peanut.
[Brian] With chilaquiles
there's not a long cook time on anything.
I would say it's almost, like, bangin'.
Here we are!
[Guy] 17 minutes, guys.
They should really be thinking about using
some pre-processed ingredients like a hash brown.
Not sitting there messing with a potato.
Too out of shape for this. Holy crap.
[Beau] For my bangin' brunch
I'm thinking I'm gonna make a banh mi French toast.
Or brioche, maybe? Yes.
[Beau] With some eggs and a little bit of cream.
I need some flavor, duck liver mousse,
and now I just got to garnish it.
20 minutes is not enough time to make a bangin' brunch.
This big old beautiful carrot.
Time is of the essence.
I think I got everything I need.
We need some eggs, we need some eggs.
[Joe] So, for my bangin' brunch
I'm thinking I'm going Benedict.
I do really enjoy a good hollandaise,
so for my bangin' brunch I'm going to be making a cantaloupe-andaise
with Dungeness crab, a potato and canned bacon crumble rumble,
and tempura okra.
English muffins. Yes, yes.
[Joe] 20 minutes is not a lot of time to do anything.
Working in a restaurant you're always under the clock,
but here in Flavortown it's a whole another level of pressure.
[Guy] Better get cooking, Chef. 15 minutes.
Yeah, right? That's no problem at all.
[Guy] Who better to critique tonight's dishes
than three judges who know how to talk really fast
so I won't miss my son's game.
Acclaimed executive chef and pizza master,
the one and only hambino himself,
-Chef Christian Petroni. -Hello.
The winner of Tournament of Champions 3,
sweet T, Tiffani Faison.
Chopped grand champion, Iron Chef America winner,
the one and only legend himself,
Chef Madison Cowan.
Tell me, you've all competed here,
do you think [laughing] it's mean
that for Shirley Chung's introduction
to Guy's Grocery Games that I gave her 20 minutes?
-Baptism by fire. -Baptism by fire.
[Shirley] For my bangin' brunch
I'm going to make a mushroom bacon hash
with a sunny-side up fried egg
and with a okra and cantaloupe kimchi salad on top.
[Guy] Ain't no fun unless you got Shirley Chung.
Just coming to open up your bacon for ya.
Thank you, Chef.
-Bacon in a can, only the best. -Thank you.
Fantastic, so they're, like, cooked bacon already.
First, I'm going to start on searing the mushroom
and I'm going to use the bacon to saute together with mushroom.
To properly cook a mushroom is really the hard sear at beginning.
I don't have bacon fat but I have canned bacon,
so that bacon flavor will be cooking with my mushrooms.
And a key to cook great mushroom
is always spinach with brown butter
so it will taste so much better.
Heads up. Stop working.
I love you, and you know that,
and I want to be Christmas card friends with you,
but I feel if we're gonna indoctrinate Shirley
-into the world of Triple G -[Shirley scoffs]
then the only way we can do it is with...
A station swap.
-What? -[all exclaiming]
No!
All right, Chefs,
we're gonna indoctrinate Shirley
into the world of Triple G with...
A station swap.
-What? -[all exclaiming]
No!
-[Joe] What? -Yes!
I didn't even see that coming.
Stay on your station, just stay on your station.
I'm just screwing with you. Get back to work.
Ohh, don't do that to me!
Yes, dude.
You just, ah, ah!
Now I'm a little bit happier.
20 minutes is not enough time to make a bangin' brunch.
Beau Mac, making a banh mi sandwich.
Oh, yeah, that's what I'm doing, baby.
Banh mi French toast today.
[Guy] Oh, you're making banh mi French toast. You're a gangster.
-Thank you. -I've seen some weird stuff out of you.
That might be the top.
To make the French toast let's start with the toast, right?
You know, time is of the essence.
I like French toast because it's quick.
Look at my French toast, baby. There's that.
Next, I'm getting my daikon, my carrot peeled,
and I'm gonna run that through the mandolin
to make these beautiful julienne shavings,
and then I'm gonna pickle that with a rice wine vinegar.
I'm gonna add a ton of the okra.
Normally, banh mis will have jalapeno.
I'm gonna use this instead.
Now we'll see if this will work here.
And I'm gonna shave my melon and keep that separate,
and they're gonna get this one, two punch
of sweet and then sour.
Beautiful.
What am I gonna do with all this time?
What have we got going, Shenanigans?
We're going chilaquiles,
but we're going to make a okra cantaloupe mole.
Cantaloupe mole with the spicy peanuts,
-all right. -Yeah.
First thing I got to work on is my mole.
I got to get my melons and my okra on the grill
so I can get some great flavor.
[whispering] I got to be honest. I hate okra.
Once my cantaloupe and okra have charred
I'm gonna get those into the blender.
I'm gonna put in those spicy nuts
and the piquillo peppers.
They're gonna add a nice little roundness to it.
Malarkey's making, like, okra chilaquiles,
which sounds like fun to me.
[giggles]
Nothing to see here.
Sorry.
Oh, look at this.
You guys seen bacon in a can?
Only the best for you, Joe.
All right, so, we're gonna do a crab hollandaise.
First thing I need to get started
is my cantaloupe-andaise.
Butter, bacon, everybody in there.
We're gonna let that get bubbly and bacon-licious.
Egg yolks down in the blender,
cantaloupe in the blender.
Stream in my bacon butter.
Let's go, let's go, let's go.
That cantaloupe flavor provides all of those notes that you need in a hollandaise
in a completely new way.
-Cantaloupe-andaise. -Very rustic.
Just like nonna made, Chef.
[Guy] All right, Chefs, eight minutes.
I am doing a cantaloupe kimchi.
I really need to let this cantaloupe marinate in my kimchi base
for as long as possible.
Making a dish in this short amount of time is crazy.
Oh, my God, it's so stressful.
Yeah, love, love, love.
I love okra,
and normally they become slimy
while you cook them,
so by deep frying the okra slices
this will take the slime away.
[Christian] Yo, guys, Shirley's got morels with ramps.
She's playing along the kimchi.
Shirley is just such a good, good cook.
Canned bacon, you ever see this stuff?
I'm kinda digging it, I'm not gonna lie.
I just grabbed as much bacon as I could and got that in a pan,
crisping that up again.
This is gonna add a lot of fat, a lot of flavor.
Shut it down.
Beau Mac is making banh mi pate
-Shut it down, Beau Mac. -French toast.
Chefs, five minutes. You got to be plated in five.
I only got 39 strips of bacon.
You can do it!
Canned bacon,
I'm actually gonna treat it like the tortillas
and I'm going to fry it with the tortillas
for my chilaquiles.
Once I get my tortillas and my bacon nice and crispy,
I dust some of the spicy peanuts I have
and I'm gonna use that as the seasoning salt on this because it is so good.
I've never made Mexican or Latin food on Guy's Grocery Games,
but you know what?
I know how to make good flavors and watch what I do right now.
Drop the mic.
So, now I'm going to get started on this crab.
I take a little bit of the bacon butter,
a little bit of maple syrup, some of that smoked soy,
and then we're just gonna gently warm our crab in this mixture
and set that aside.
Oh, my God.
I got my okra over here.
What I'm gonna do is I'm gonna tempura fry it.
I need to get together some tempura batter.
A little bit of corn starch, some baking powder,
some sparkling water, and all-purpose flour.
Super simple, and then right into the fryer.
So, the last thing I need to get together here is my crumble rumble.
I'm a big fan of texture.
I want something that kind of crunches and crisps
through the entire dish,
so I throw my tater tots and canned bacon into the fryer,
and then my English muffins get toasted off.
After everybody's nice and crispy,
I throw it into my food processor,
and then that goes back into the fryer one last time
just to make sure everything is crisp.
[Guy] Two-and-a-half minutes.
[Shirley] I started with whole roasted wild mushrooms
with bacon as hash on the bottom,
and then laid a sunny-side up egg on top,
and finished with okra cantaloupe kimchi on top.
[Guy] Two minutes!
[Beau] Bangin'.
I'm spreading on my chicken liver mousse.
Like it, dude.
I put my French toast in the center.
They came out perfect.
Next comes a little fried egg.
Then I'm gonna top my egg with that crispy canned bacon.
I'm gonna garnish with my pickled okra, daikon, and carrot slaw.
Chili sauce over the whole French toast,
and then my mandolined melon salad,
and there's your bangin' brunch, kids.
We've got 90 seconds, 90 to go.
[Brian] I put the tortilla strips,
the bacon strips are nice and fried.
Next, we're gonna do a little bit of a crema, all right?
In comes the beautiful bacon fat fried egg.
And there's charred okra, charred cantaloupe mole,
[moans] all over the top,
and we have a cotija cheese.
We've made it rain. Ooh, la, la.
This is bangin'.
[Guy] 30 seconds.
[Guy] All right, mustache, what's on here?
[Joe] So, we got our crab cantaloupe-andaise
with my bacon butter.
The okra is nice and crispy on top.
I got my breakfast crumble rumble.
[judges] Five, four, three.
[Tiffani] Two, one.
That's it, Chefs. Stop working.
Bang.
Pew, pew, pew!
Woo!
[Guy] All right, Chefs,
let's see who made the best brunch
despite the time crunch.
Let's take it to the judges right this way.
All right, judges, this is it, game one of our all-star roster.
Chefs had to make a bangin' brunch in less time than usual,
plus they had to solve a scavenger hunt which was ridiculous.
Up first, Chef Shirley.
Tell us about this bangin' brunch.
So, today I present you
whole roasted morel mushrooms with oyster mushroom,
cooked it with the canned bacon,
and on top is a cantaloupe and okra kimchi.
Enjoy. Hee.
Ladies and gentlemen, Shirley Chung just dropped her GPS pin in Flavortown.
Surely this is not your first time.
Hey, quit calling her Shirley. Oh, no, that is her name.
It is so good, so good.
It's like a little bit of a play on steak and eggs,
and I think it works really, really nicely.
This runny egg is giving me all the brunch life
-and I'm loving it. -Thank you, thank you.
You cannot tell me that that kimchi
was not fermented in the fridge for 24 hours.
Thank you, Chef.
[Madison] That along with the mushrooms and the bacon,
-brilliant. -[laughs]
This is just fireworks.
I would just have chopped everything
-a little finer, right? -Yes, yes, 100 percent.
[Tiffani] I think there could be a harder sear on the okra,
really bring out that great flavor of okra.
Up next, the man of many aprons, Chef Joe Sasto.
What have you got for us, buddy?
Judges, today I did my version of a bangin' brunch,
so I made a bacon butter infused cantaloupe-andaise,
some Dungeness crab in there,
and then my soon-to-be-famous brunch crumble rumble.
It is hashbrowns, English muffins,
tempura fried okra, and canned bacon.
I'm telling you, you got to go tag that down, bro.
Joe, this is like what I'm looking for when I go for brunch,
the decadence, the crab, the bacon,
but my brain wanted you to take that crumble and fry it
as you would like a corn beef hash.
The creme anglaise, that's amazing.
The cantaloupe comes through.
The brunch crumble rumble all day long.
Okra is my favorite food of all time,
and mine is, like, a little bit greasy.
The okra flavor is not coming out of it.
It's, like, more fritter, less okra.
But all in all, I'm brunch blown away.
Thank you, Chef.
All right, up next, Chef Shenanigans.
All right, thank you very, very much.
So, when I think of bangin' brunch
I think of some chilaquiles.
I fried the bacon strips so that they were with the tortillas.
I charred my okra, I charred my cantaloupe,
and I made a mole,
flavors that took hours upon hours to develop.
Some may say that's a 1,000 year mole.
[judges laugh]
Brian, when I first met you you were all over the place.
-[Tiffani] Nothing has changed. -Wait, wait, wait,
-when you first him he was all over the place? -[all laughing]
But this dish is not.
All these flavors is very pleasing to the palate.
This is really beautiful. It's just really lovely to see.
Leaving the bacon with the tortilla chips, they both become chips.
Really, really smart.
This sauce that you made that is 100 percent not mole is delicious.
But the cantaloupe and the okra,
you put it in a mole and said it's a mole.
It's not a mole.
This is a crime against okra so you immediately lose
because okra is my favorite ingredient of all time.
Is there a hotline people can call
-when there's crimes against okra? -Yes.
When the building's on fire you call 911,
you report a smokra.
-[laughing] Ah! -Oh!
All right, Beau Mac.
Ah, Beau, ha, ha, ha.
What's happening, everybody?
My bangin' brunch is the banh mi French toast.
In between the French toast is a little duck liver mousse,
then the fried egg, then the bacon,
then you get a little pickling with the melon,
a little pickled okra.
Oh, that's 4AM stuff right there.
I just want to talk about how smart this is.
Like, the cantaloupe is the carrots, right?
And then you used the okra as the chilies in the banh mi,
and you, like, hot pickle that.
So, so smart. This is just stupid good.
[Christian] The pate is just right.
The French toast is a great vessel.
Though, outside of that crispy bacon that you rendered so beautifully,
it's just kind of, like, one texture.
-Yeah. -[Madison] This is wicked.
French toast is French toast.
Banh mi? Are you serious?
Wonderfully conceived, phenomenal tasting, and that's all I need to say.
I appreciate it.
Honestly, one of the best rounds of competition
I've seen in Guy's Grocery Games,
-so job well done, really. -Nice.
Unfortunately, two of you are gonna go home after this round.
We're gonna send you back to the kitchens
and we'll call you when we have a decision.
Thank you so much.
[chuckles]
-That's not fun. -[all laughing]
You just killed all my dreams.
That was one of the best rounds of competition I've ever seen.
It is so thin.
So, I am going to relieve you of watching the painful reveal of the scores
because all four of you are moving on.
[all cheering]
[exhales] Dude.
So, right now, I'm gonna give you a choice.
Okay.
[Guy] Do you want to look at the scores,
-or do you just want to say, "Let it all ride" -No, all the way.
All the way.
and not look at them until we do the big reveal?
-Let it ride! Let it ride! Double down! -Just leave it.
-This is Vegas, baby. -[Beau] Money, baby.
We're gonna let it all ride and we're gonna go to the next round.
-Let it ride, let it ride. -Let's go.
Chefs, good luck. Final round, winner takes all.
Chefs, back to your carts.
-Wow, wow. -Woo!
-[laughing] Dude. -[laughs]
Chefs, this is the final round of the all-star rush.
Now, I couldn't send any of you home, I really couldn't,
but I am in a rush actually still to get to Ryder's basketball game
so we are gonna do this again in 20 minutes.
[groans]
How?
[Guy] Final challenge,
I want you to make us favorite noodle dish.
-Oh, man. -[scoffs]
-And we're going in three, two... -[beeping]
-[all groaning] -Oh, again?
-Oh, no, you didn't. -I'm sorry.
We thought you went home.
The game might be cancelled.
I might be giving you more time.
-No, the game is still going on. -Okay.
But I figured it's 20 minutes, it's pretty rough.
I wanted to give 'em some tips,
just some ideas that I think could help them shopping.
-You know, just some ideas. -This is wonderful.
-Right. -Thank you, Hunter.
We like to call this
-Register Rush. -[cash register dings]
You're welcome.
[Guy] Since I know you're all all-stars,
I couldn't make it just a walk in the park.
So, first chef at the register gets ten items.
Second chef to hit the register
-Oh, no. -will get nine items.
-Oh, no. -Third chef to the register
will get eight items,
and the last chef to the register
gets a wonderful seven items
to make their favorite pasta dish.
20 minutes to shop, prepare, and plate your favorite noodle dish.
-Here we go in three, two, one, -[beeping]
and go, oh.
Hey, hey, hey, back here.
That wasn't a go, I guess?
-Back here. -[sighs] Malarkey.
I don't know what happened.
-I didn't say, "Go." -[dinging]
Oh!
[all exclaiming]
My pants!
Oh, wait up, Malarkey!
Whoever gets to the register first gets to have ten ingredients,
whoever gets there second gets nine,
and down the line...
[groans]
[Brian] And in 20 minutes.
Right, what am I doing?
[Beau] My strategy, honestly, with this pasta dish,
less is more, go get what you need,
and get up to that counter fast.
I want to find ramen. I got to find ramen.
[Beau] I'm making a 50, 50 ramen.
It's gonna be half inspired from Italy,
and then half inspired from all my favorite Asian flavors.
Traditional ramen.
I want a lot of green in this dish.
Scallions here.
I grab these scallions and some fresh flat leaf parsley.
Right here.
I love nori in ramen.
I also want some ginger.
Italian, I've got Calabrian chili paste to give some nice heat.
Hot seasoned spicy peanuts.
Less is more in a lot of ways,
but I will tell you this,
I'm getting ten ingredients.
How many others do I have?
I have soy.
Wasn't there pasta over here? Yeah.
[Joe] Italian food, at its core, is simple,
so I'm choosing a dish intentionally
that only has four or five ingredients in it.
I know all the other chefs are gonna be doing noodles,
so I'm thinking maybe I'll do a carbonara but not.
We're gonna make a Korean-ara,
carbonara in the world of Korea.
So, carbonara at its core, you need cheese, you need black pepper,
you need guanciale, and you need eggs.
Add some gochujang and then some miso,
add a ton of umami and richness
to those egg yolks.
I grab some dried nori sheets.
It is crunchy, it is salty.
[Guy] It's tough.
I mean, this is really limited ingredients,
and then they got to be worried
that they're gonna get to the register in time. [sighs]
Terrible.
Uh, uh, ah!
I am about to make a very classic bucatini, tomato sauce, and meatballs.
Ground pork, ground pork.
I'm using ground pork because of all the fat, all the flavor.
Some eggs for my meatballs.
Basil.
And I can't make a great Italian dish without basil.
I get black garlic.
I don't have enough ingredients to make my own tomato sauce.
I only have 20 minutes.
Lemon because I really need a bright note,
and parmesan cheese is gonna go on top.
Typically, I am one of the fastest shoppers,
but I'm also one of the most annoying shoppers
because I like to buy 20 things.
Extra virgin olive oil.
Oh, sorry, sorry, sorry.
I have one favorite noodle which is zha jian mian.
I've been eating it since I was little,
but the cooking time is so short,
so I really need to make sure every single ingredient doesn't that long of a time.
What kind of noodle I'm going to use?
Italian linguini because they will stay, the integrity.
I want to make my own hot chili oil sizzle.
Szechuan peppercorn?
What makes a Chinese chili crisp is Szechuan peppercorn.
Szechuan peppercorn.
Szechuan peppercorns. Oh, I love these.
They're my favorite. Little mouth numbing there.
Szechuan peppercorn?
-Szechuan peppercorns? -Mmm-hmm.
[Shirley] I grab my other ingredients very quickly
because I really need to make it to the register first
to actually get all ten ingredients.
Has anybody got through? Has anybody got through?
Uh-oh.
[Tiffani] Oh, beat him! Go, Shirley, go!
-Oh! -[all laughing]
Yes!
-[Christian] Yes, Shirley! -[Madison] Whoa!
[all laughing]
Just to get one more ingredient.
Is that the way it is, Shirley? Huh? Is that who you are?
Shirley, you're up first so you get ten ingredients.
One, two.
[Shirley] I was able to get ten ingredients.
Who knows?
The extra ingredient might be the game breaker.
There you go.
Oh, no!
Damn it, I'm third now.
One, two, three, four, five...
[Brian] I only get nine ingredients.
I have to give up my eggs. Thanks, Shirley.
-So, Beau, you get eight. -All right.
One, peanuts.
Tried to get to that register fast and missed,
and I have to give up my garlic chili paste,
my spicy little peanuts.
I got to go, I got to go, I got to go.
[Hunter] All right, so you get seven, right?
[Joe] So, being the last one that gets to the checkout,
I'm not gonna be too hurt.
Italian food, at its core, is simple.
-Five, six, seven. -Seven.
You're good to go. Go ahead.
[Joe] As long as there's enough time on that clock to cook your noodles,
everything else will come together while the noodles are cooking.
[Guy] 15 minutes.
[Tiffani] Guys, can we talk about
-they're gonna have five minutes to cook? -[Christian] Yeah.
This is all-stars in Flavortown.
There's nowhere to hide.
[Tiffani] We have all-stars that we've brought to Flavortown.
We're not playing one game. 20 minutes.
It has to be a noodle dish.
Limited ingredients.
This episode is cruel.
Shirley, what are you making?
[Shirley] This is a noodle dish I grew up with.
Zha jiang mian, which is fermented bean paste with a pork ragu.
Knowing that I only have 10 ingredients,
I really wanted to add as much flavor as possible.
I actually added doubanjiang into my pork.
It just gives you even more earthiness.
Normally, it takes 45 minutes to slow simmer, so I better hurry up.
This is so hard.
[Brian] Meatballs and pasta.
I have nine ingredients, so I'm gonna make the best meatballs ever,
and I'm gonna do it in 12-and-a-half minutes. Why not?
Meatballs seems risky. If he keeps in mind
that he's gotta make little polpetti, doable.
[Brian] I season the meatballs with salt and pepper, make little balls,
and then throw them in the oven.
I really wish I had eggs for my meatballs,
but I only have nine ingredients.
[exclaims]
-Thanks, Shirley. -[giggles]
[Brian] While my meatballs are in the oven, I work on my sauce.
I first start with the ground garlic.
And then I put the black garlic into a pot.
This dry black garlic is going to add
so much depth to a dish that needs to be performed very, very quickly.
All right. What do you got, Chef?
We're doing a Korean-ara.
A Korean-ara I like it.
[Joe] You can absolutely make a great noodle dish, with seven ingredients.
You just gotta use your noodle to make a noodle dish in 20 minutes.
First thing's first. We wanna start rendering out this guanciale.
[Tiffani] When you have limited ingredients,
you wanna pick one ingredient that can be many things.
So guanciale has smoke. It has fat. It's got meatiness.
It's got other spices in it, so essentially it's like 10 ingredients in one.
-[Madison] That's true. -[Tiffani] Super smart.
20 minutes is not a lot of time to do anything,
but carbonara comes together in a short amount of time.
Eggs in the blender with my gochujang and my miso.
Get that into a bowl and start grating in parmgiano reggiano.
And now I wanna make a cheese and egg paste
that I'm gonna bring together with my cooked noodles right at the last moment.
And it's just gonna be Mamma mia!
[Beau] Dude, I'm doing a 50/50 mix of ramen.
It's half Italian and half Asian.
I think if I can get the sauce down right, it's gonna bang.
So I start peeling my ginger, and I wanna dice the ginger kind of fine.
I want it to counter this Calabrian chili.
Like, there are two different types of heat, and that's gonna be my base.
I deglazed my pan with a little bit of soy sauce.
Chopped some scallions and a whole bunch of parsley. Get that in the bowl.
And then I'm gonna fortify the sauce with, like,
almost a half a pound of butter.
The butter's gonna help me develop those flavors unbelievably fast.
Yeah, now we're talking, Beau Mac.
Yeah, baby.
[Guy] 10 minutes! 10 to go!
How we looking, Chef?
[Shirley] So, we're having zha jiang mian with hot chili oil.
And why did you pick the linguini?
-This is a noodle that I cheat... -Right.
...when I don't have hand-cut noodles.
We're playing a game, right?
-Right, right, right. -No holds.
I want to make a chili crisp to finish my noodle with
to really get that umame in because the cooking time is so short.
So the Sichuan pepper is the very crucial addition to make my chili crisp.
So cucumber and blanched bean sprouts.
These two is actually the classic garnish.
Today, I'm playing for World Central Kitchen.
They work with local chefs in order to feed people in need.
World Central Kitchen plays such a big part
of feeding refugees and everybody in need.
[Brian] My meatballs are looking good.
I've got the pasta sauce working,
and you've gotta cross-utilize as many ingredients as you can
when you have limited ingredients. I'm gonna make a pesto.
I don't come all the way up here, Flavortown, not to win.
All right? I'm competitive.
Today, I am playing for Golden Rule Charity.
You can check them out at goldenrulecharity.org.
This is a great organization that helps people in the hospitality industry.
Do unto others as you would have them do unto you.
Mmm. Mmm. Mmm.
[Guy] Five minutes! Less than five to go.
[Brian] The last thing I need to work on is the nori.
A little bit of texture on top makes the perfect noodle dish.
So then you take your cooked pasta, beautiful al dente,
toss it together with some ground-up nori sheets and guanciale fat.
And I start to emulsify and cook that all down.
I'm playing for today my late nephew.
He recently passed away from cancer.
He was only 10 years old.
My sisters and I are starting a non-profit called CJ's Smile.
And so if I win here today,
I'm gonna take that money and put it into the non-profit because cancer sucks.
Come on, ramen.
Now what I wanna do is make my vinegar brine with my hot water for my eggs.
My God, if I win $20,000 today,
we've been saving up to try to add a room to our home.
My wife is gonna be excited, and she deserves it.
She's the hardest worker in the family.
Look at that bad boy.
Two minutes, Chefs. You got two to be plated.
My intention for plating when it comes this noodle is really simple.
First, I dress the noodle with the sauce.
Shirley's pasta just looks like flavor.
And I sprinkle Sichuan peppercorn on top,
and I finish with hot chili oil sizzle over the noodle
and then put the blanched bean sprouts, cucumbers,
and, finally, the fresh chopped Italian parsley.
[Guy] 90 seconds!
[Brian] First thing is the pasta goes down.
Then three nice, big meatballs.
Plenty of sauce on top of that.
I top it with my beautiful pesto,
and then I make it rain parmesan cheese.
A little bit of that lemon zest,
really brighten it up, brighten it up.
Mwah. [accented] Amazing.
[Guy] 60 seconds.
Oh, my God.
Time to plate. We have our beautiful, luscious Korean-ara.
One last grating of cheese and a tiny, little sprinkling of that nori.
We have arrived to Flavortown.
Perfection.
When you eat great ramen, it speaks from your heart.
30 seconds, Chefs.
30 to go!
[Beau] This ramen Asian-Italian dish
is the dish that's gonna get me that 20k.
Mark my words.
Five, four, three, two, one.
Chefs, that's it! Stop working.
[all cheer]
Oh, good.
Whoo!
All right, Chefs. Let's see who wins the gold in this speed-cooking division.
Let's take it to the judges. Right this way.
[Guy] All right, judges. This is it. Game two.
So, it was Grocery Rush, Express Lane, Double Jeopardy. 20 minutes.
[laughs]
Chef Shirley, you got all 10 items.
-I did. -Tell us about your dish.
I made you zha jiang mian.
Pork ragu cooked with fermented bean paste.
There's also hot chili oil crisp inside this, too.
And on top, you have bean sprouts, cucumber, and fresh Italian parsley.
This is a flavor bomb with the earthiness of that black bean paste.
The doubanjiang and the pork is so, so smart.
Couple little things.
You needed a little bit more water in your noodles
to kind of lighten it up just a little bit
and also cook out that doubanjiang 'cause it can get a little pasty.
This has everything that you want in a fantastic noodle dish, right?
I wanted just more pork, but other than that, it's beautiful.
-Thank you. -All right. Thank you, Chef.
Up next, Chef Shenanigans. What do you have, Malarkey?
So, as you know, oftentimes, I shotgun a dish,
and I send it in all different directions.
I thought I would have something a little bit more straightforward.
Meatballs and pasta. I made pork meatballs.
Good flavor does not lie.
Malarkey, this is really good.
Really good.
The lemon in it is really, really smart.
I don't think to put lemon zest in marinara sauce. It's really smart.
Did you make spaghetti and meatballs
'cause you figured it'd be a layup for me?
I take offence to that because it's so delicious.
-[laughs] -It's, like, that spicy sort of arrabiata sauce.
Great choice in noodle.
Pesto cutting through some of that richness.
The fact that you got several meatballs in well under 20 minutes.
I think that's amazing.
Whilst flavorful, they tend to be a bit dense, slightly dry.
But other than that, well-conceived dish, man.
Thank you.
Up next, Chef Beau got eight.
What do you got for us, Beau?
What spoke to me was 50/50 ramen.
For my base of the ramen broth,
I used Calabrian chili paste with a ton of fresh ginger
then just garnished it with a poached egg
that I cooked in a red wine vinegar brine.
I just hope you guys like it.
It's so smart for you to say it's a cross between, like, ramen and Italian
because this is exactly that.
The right amount of broth.
The right amount of leashiness, creaminess from those noodles.
-Mwah. -Thank you, buddy.
It's very saucy, smooth, spicy.
But I'm sort of lacking a bit of a more salty element.
Yeah.
[Tiffani] The Calabrian chili and the ginger together
'cause they're both hot, but they're hot in different ways...
-[Beau] Yeah. -Just bananas smart.
-Like, bananas smart. -[whispers] Nice. Thanks.
-Putting that one in my back pocket for sure. -Thank you.
[Guy] Last but not least, Chef Joe.
The moustache man. You got seven items. What do you got for us, bud?
[Joe] I wanted to make a Korean-ara
with the egg yolks, miso, a little bit of that gochujang
to kind of carry that funkiness, that heat,
guanciale, ground nori to kind of mimic the black pepper.
You got some on your shirt? Oh, no, that's your shirt.
[laughter]
The flavors are just knockout. It shows the playfulness of your brain
and the sort of heart of you as a chef, and I really love that.
[Christian] Really great gameplay.
I love the cook on that rigatoni.
The nori- it looks pretty, but I don't taste the nori, right?
[Madison] I'm a bit torn. I wish I had either a piece of bread
or a straw to, like, just sop up and suck up that lusciousness
that's in the bottom of this bowl.
And then that guanciale- I want more of it.
Thank you, Chef.
All right, Chefs. We'll send you back to the kitchen.
Somebody's gonna win a lot of money.
Three other people are gonna complain a lot.
All right, thank you. Judges, 20 points available in gameplay.
20 points available on taste. 10 points for plating.
Which all-star gets the fewest stars?
All right. Thank you very much, judges.
Wow, that was a lot of fun.
So, let's take a look at that first round
and see where the scores really ended up.
For Joe, the score of 40.
Shirley, 41. Nicely done.
Beau Mac, 46.
-[all exclaim] -[Guy] Ridiculous.
Shenanigans, let's take a look.
40. So Beau with the commanding lead by five points.
Second round.
Joe.
Favorite pasta.
Gameplay: 16 out of 20, taste: 17 out of 20,
plating: eight out of 10, for a 41.
For a score of 81.
Chef Shirley.
17 out of 20, 16 out of 20,
seven out of 10, for a 40, tying Joe at an 81.
Oh!
-Oh, boy. -[Guy] Beau Mac.
-18, 18... -[all exclaim]
[Guy] ...nine, for a 45.
Whoa!
-[all exclaim] -[Guy] Whoo!
I don't know. I don't know.
-Shenanigans, I apologize to tell you... -Yeah, apologize.
...there's no way you can get 51 points.
-[laughter] -[Guy] So...
39 for Shenanigans for a total of 79.
Congratulations, Beau Mac!
Big winner!
Thank you. Thank you. Thank you.
[Guy] Chef Shirley, Chef Joe, Chef Shenanigans,
awesome job, great to have you, and good night.
It's okay I didn't win. Until next time, everybody. I'll be back.
And you know what, Guy? If we come back again and do this,
I'd love a little more time, please.
Thank you. Thank you.
[Brian] You never know what you're gonna get when you're in Flavortown.
The crazier, the wilder, the more I want to play.
All right. Beau Mac, here's the deal.
I'm giving you a couple ways to win up to 20,000 bucks.
First, we have the aisle spree.
So going from aisle one all the way to aisle 10.
Get each correct item, and you earn $2,000 per item.
-You get all 10, you get $20,000, okay? -Mmm-hmm.
-You get two minutes to do that. -I'm not that fast, Guy.
And that's why I have option two.
You could skip the spree, and you can pick the mystery check
that, right now, is behind that door.
A mystery check that could be worth
anywhere from $13,000 to $20,000.
What do you wanna go for?
-Whoo! -[laughs] Yeah.
I didn't bring my belt today.
I'm taking the check.
Ladies and gentlemen, he's going for the check.
Let's take the drumroll, please.
How much is that check, Beau Mac?
-[all cheer] -[Guy] $17,500!
-Congratulations. -You are the man.
Oh, my God. 17.5!
My wife is gonna be excited.
There's another bedroom on the way.
So, there you have it, ladies and gentlemen.
Taking out some all-stars, and we'll see you next time on Guy's Grocery Games.
-Adios! -Ciao!