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I've invited chefs
from across the country
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to compete
in Flavortown Market.
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From Chicago, Houston, Texas,
Brooklyn, and LA...
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I hope y'all are ready.
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And yet, we've never had
a competition between
local chefs from here
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in the heart of California
wine country until now.
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It's a Sonoma County bounty.
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-Hey, Hunter.
-Hey, what's up?
Just finishing this up, here.
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Hey, do me a favor.
Put some of this
Hunt and Ryde wine
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in the basket
for them chefs, okay?
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It's Wine Country Chefs,
right now,
on Guy's Grocery Games.
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Don't open that.
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So, let's meet our chefs.
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So, let's meet our chefs.
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Now, first up we have
Stephane Saint Louis,
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the chef/owner
of Table Culture Provisions
at Petaluma,
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who combines French, Nordic
and Mexican flavors
into his fine dining dishes.
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Sonoma County is known
for great food and wine,
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and the weather is great.
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I've trained in France.
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I cooked, basically,
all over the world,
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and then, here I am now
in Sonoma County.
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Stephane Saint Louis,
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-that's quite the name,
my friend.
-Yes. Yes, sir.
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Good luck.
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Next up,
we got Justin Wangler.
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Executive chef
at Kendall-Jackson,
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Executive chef
at Kendall-Jackson,
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who's been pairing
farm-to-table food
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with great wine
for over 20 years.
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[Justin] Sonoma County
is a really special place,
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like, everything grows here.
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The soil's amazing,
the climate's amazing.
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My job at a winery
is to let the wine shine.
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And in the kitchen,
I'm pretty chill too.
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We have a good time
and get to drink some wine.
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So life is good.
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I can't believe
you're here, dude.
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-Go get 'em.
-All right, thank you.
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-Heck yeah.
-I've been asking him forever
to come do this.
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And finally, Liza Hinman,
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the owner and executive chef
of The Spinster Sisters,
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the owner and executive chef
of The Spinster Sisters,
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who mixes her Italian
and New England roots
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with modern American cuisine
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on her Sonoma County menu.
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[Liza] The Spinster Sisters
has been open for 10 years.
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We've been recognized
for "Best New Restaurant."
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My restaurant
is a representation of me.
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I moved to California.
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I started cooking Italian food
and it speaks to my soul.
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I love every aspect
of that cuisine.
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Whoo!
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There she is.
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Welcome aboard.
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This should get weird.
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Chefs, welcome.
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Thank you very much
for being here.
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Thank you very much
for being here.
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Having Sonoma County
superstars in the house
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in Flavortown, cooking,
is awesome.
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This is great.
You're gonna love this.
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Two very intense challenges
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that are gonna test
your culinary skills,
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your talents.
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And the chef, unfortunately,
with the lowest score
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at the end of the first round
will check out.
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But the chef with
the highest combined score
after both rounds
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will have a chance
to shop Flavortown Market
for up to $20,000.
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I mean, 20,000 bucks.
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Yeah.
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[Guy] I'm gonna start off
really easy.
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I want you to make the judges
a signature plate.
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I want you to make the judges
a signature plate.
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When somebody says--
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[all laughing]
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Chefs, how's it going?
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That's my son, Hunter.
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-Um, thank you, Hunter,
I was just talking about...
-[Hunter] Yes.
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-...a signature plate.
What's this?
-Oh, great!
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-What's this, though?
-I brought some gifts
for them.
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Thank you.
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-To welcome to Triple G.
-[all laughing]
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Aww.
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Very thoughtful.
What do you have in here?
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Uh, we have a bottle wine,
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actually our Hunt and Ryde,
uh, Zinfandel.
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-[Guy] Okay.
-We've got, uh,
some butter toffee,
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some nacho-cheese jerky,
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and also some
lavender lemon jam.
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Ooh.
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There you go.
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There you go.
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-Here you are, Chef.
-Here, Chef.
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-Oh, thank you.
-You're welcome.
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-Here you are.
-Hmm.
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[Guy] Hunter,
very thoughtful of you.
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You know what I think, Hunter,
this is a great inspiration.
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Why don't we go ahead,
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incorporate some
of those ingredients
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all of--
Nah, we don't have to do all.
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Let's do three of the four.
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-Three of those
four ingredients...
-What?
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-Wow, nice.
-...must go
into your signature dish.
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You have 30 minutes to shop,
prepare and plate
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your signature dish,
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incorporating three of
those great ingredients
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to this expert panel
of judges.
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[laughing]
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[laughing]
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Um, any questions?
If not, let's just do this.
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Ready, Hunter?
How do you say it?
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It's three, two one, go,
right?
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Right. That's okay.
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-[stammers]
-[laughs]
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Was that good enough
if Hunter says it?
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[Guy] Then... the...
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-[all laughing]
-There they go!
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-[Aarti] Oh! Hey!
-Watch out, Justin here.
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Look at Justin walking.
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They're scared?
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I'm scared that
if they don't like this,
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I don't get to go eat
at their restaurants again.
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[Justin] What's it gonna be?
What's it gonna be?
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So what do you think
out of the three products,
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Chef, that you're gonna
work with?
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[Justin] So I'm thinking,
definitely, wine.
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It's wine country, right?
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I figured the wine would
be a go-to.
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[Justin] I'm thinking, maybe,
the lavender jam,
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[Justin] I'm thinking, maybe,
the lavender jam,
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kind of, balance out the acid.
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I've watched this guy compete,
so I'm not taking
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this quiet, sandbagging
attitude he's giving me.
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[chuckles]
All right, all right.
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[Justin]
Here in Sonoma County,
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the salmon we get here is
absolutely amazing.
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So, for my signature plate,
I'm making smoked salmon
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and a red wine sauce.
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I think the lavender lemon jam
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will add a nice acid
to the smokey salmon.
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The mushrooms are tricky.
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I know that cheesy grits
is definitely a thing.
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I know that cheesy grits
is definitely a thing.
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So I'm gonna do
a nacho cheese grits.
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The fresh morels
are gonna play well
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off the nacho cheese,
dried mushrooms.
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I love being in Flavortown,
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but I'm actually
really nervous today.
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I'm not outside
the kitchen very often.
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[Stephane] All right.
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So, my style of cuisine
is very French influenced.
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Skirt steak here.
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So for my signature dish,
I'm going to make
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seared and then grilled
skirt steak.
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Get two of these.
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With a classic
French ratatouille.
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With a classic
French ratatouille.
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And so,
what else we got here?
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A little butter toffee,
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lavender lemon cream,
lavender lemon, wine...
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And I have to use three
out of the four ingredients
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that are in my basket.
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Coming through.
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So I'm gonna try to make
a red wine reduction sauce.
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Get some eggplant.
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Sonoma County
has delicious produce.
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Get a little bit
of broccolini.
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I grab these broccolinis.
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I'm gonna top 'em
with this, uh,
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dressing that I'm gonna make
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out of the lavender lemon jam.
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What do you think
of that jerky, Chef?
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-Did you get a chance?
-I just got me enough for
a little taste here.
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-Did you get a chance?
-I just got me enough for
a little taste here.
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It was a little bit on the,
uh, chewy side.
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Definitely a, uh,
great sense of aroma.
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Need more of any of it,
you let me know.
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Yes, sir.
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And so I'm gonna
incorporate it
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with the red wine
reduction sauce.
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Where are we at?
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To me a signature dish
is gonna show off
my Italian tradition.
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So I'm making grilled
pork tenderloin with Treviso
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and a red wine peach sauce
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over a bed of farro.
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I need some thyme.
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[Guy] Got a good game plan
here, Liza?
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[Guy] Got a good game plan
here, Liza?
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Um, I'm getting there.
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I can do the jam,
it's gonna provide acid.
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That'll fit somewhere.
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-[Liza groans]
-[Guy] And those mushrooms
are the bomb.
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[Liza] The umami in there,
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it's gonna add some depth
and earthiness to my farro.
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Peaches, red wine, bacon...
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[Guy] 26 minutes to cook.
Get cooking.
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So, who better to talk
Wine Country chefs
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than three experts
steeped in California cuisine?
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First, we have,
celebrated executive chef,
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whose dishes
embody California's
multi-ethnic cuisine,
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the world record holder
guy himself,
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the world record holder
guy himself,
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the one and only,
Chef Jet Tila.
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Food Network star,
cookbook author,
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-who has probably been to
all these chefs' restaurants.
-[Aarti] Yes.
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'Cause she's judged Triple G
over 100 times.
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[John] Whoa!
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[Guy] The spice queen herself,
Aarti Sequeira.
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And ladies and gentlemen,
a moment in Triple G history.
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Two-time
James Beard Award winner,
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and legendary
Wine Country restauranteur
and super chef,
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the guy that made it happen
all up here
before we got started,
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the one and only,
Chef John Ash.
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-[Aarti] Whoo-hoo!
-You're so sweet.
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-[Guy] There you go, buddy!
Listen, man.
-[laughs]
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00:06:59,066 --> 00:07:00,000
I remember when I came
to Sonoma County in '96.
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I remember when I came
to Sonoma County in '96.
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The only thing anybody
could talk about was this guy.
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So, to get you on this show
and have you here to judge,
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especially, for these chefs,
because
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all I had to do
was legitimize it to them.
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-[Aarti] Right.
-Like, "Hey, we're not
just a bunch of crazies.
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-[all laughing]
-"We brought the king
of the crazies with us."
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So, very nice
to have you, Chef.
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Mushrooms, red wine...
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I've got to incorporate
these tricky components
that were gifted to me.
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So how do I put that
all together?
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I'm just gonna go for it.
I think I have an idea.
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For my signature plate,
I'm making
grilled pork tenderloin,
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For my signature plate,
I'm making
grilled pork tenderloin,
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farro and a peach
and red wine sauce.
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[cork pops]
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First thing I get started on
is my peach sauce.
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They're gonna taste so good
in Guy's wine.
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I love the combination
of peaches and red wine.
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It's really classic Italian.
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I threw in some thyme
and some rosemary.
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Some shallots
to add some depth.
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And that
really delicious butter
to add some richness.
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Next, I start
working on my farro.
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The mushroom, the nacho's
really throwing me for a loop.
243
00:08:00,000 --> 00:08:02,767
The mushroom, the nacho's
really throwing me for a loop.
244
00:08:02,767 --> 00:08:04,266
But I figure
I gotta throw it in there.
245
00:08:04,266 --> 00:08:05,266
I gotta go for it.
246
00:08:06,100 --> 00:08:07,967
Put that in there. All right.
247
00:08:07,967 --> 00:08:10,100
I didn't know how to make
this mushroom edible
248
00:08:10,100 --> 00:08:13,700
fast enough, other than
get it in some boiling water.
249
00:08:14,166 --> 00:08:15,300
[Guy] 23 minutes!
250
00:08:15,767 --> 00:08:16,767
[Liza] Oh, my...
251
00:08:16,767 --> 00:08:19,000
Almost 10 minutes
have evaporated
252
00:08:19,000 --> 00:08:20,500
in two seconds.
253
00:08:20,567 --> 00:08:23,667
My brain has barely even
wrapped itself around
what I'm doing.
254
00:08:24,300 --> 00:08:25,867
This is gonna be rough.
255
00:08:25,867 --> 00:08:28,900
I feel like I have a lot of
balls still up in the air.
256
00:08:28,967 --> 00:08:29,867
It's gonna be tight.
257
00:08:30,967 --> 00:08:31,900
[sighs]
258
00:08:40,100 --> 00:08:41,900
-Everybody loves
a gift basket.
-Uh-huh.
259
00:08:41,967 --> 00:08:46,100
We've got butter toffee,
nacho mushroom jerky,
260
00:08:46,100 --> 00:08:49,767
lavender lemon jam,
and a bottle of this
wonderful red wine.
261
00:08:49,767 --> 00:08:52,266
What one ingredient should you
steer far away from,
262
00:08:52,266 --> 00:08:53,300
do you think?
263
00:08:53,300 --> 00:08:55,500
-[John] I think
the lavender is the...
-Oh!
264
00:08:55,567 --> 00:08:57,867
-...is the difficult one.
-Oh, interesting.
265
00:08:57,867 --> 00:08:59,000
[Guy] Stephane,
how are we looking, buddy?
266
00:08:59,000 --> 00:08:59,900
Good, Chef.
267
00:08:59,967 --> 00:09:01,533
What's gonna be on the menu?
268
00:09:01,533 --> 00:09:05,056
[Stephane] So, we're gonna do
a summer ratatouille
with skirt stake.
269
00:09:05,056 --> 00:09:05,367
[Stephane] So, we're gonna do
a summer ratatouille
with skirt stake.
270
00:09:05,367 --> 00:09:06,567
[Guy] Are the mushrooms
making it in?
271
00:09:06,567 --> 00:09:08,100
[Stephane] Yes, the mushrooms
are gonna make it in
272
00:09:08,166 --> 00:09:09,333
with the, uh... with the wine.
273
00:09:09,333 --> 00:09:11,367
That'll be our little sauce
for the, uh, skirt steak.
274
00:09:11,367 --> 00:09:12,867
-Good luck, my friend.
-Thank you, Chef.
275
00:09:14,100 --> 00:09:16,600
First thing I need
to start with is
my summer ratatouille.
276
00:09:18,200 --> 00:09:21,667
I wanted to really showcase
how great of a food scene
277
00:09:21,667 --> 00:09:23,567
that we have here
in Sonoma County.
278
00:09:25,266 --> 00:09:26,467
So, for the red wine sauce,
279
00:09:26,467 --> 00:09:29,166
I'm gonna go ahead
and add some of the Zinfandel.
280
00:09:29,166 --> 00:09:32,166
After that, we're gonna add
the nacho porcini mushroom.
281
00:09:32,166 --> 00:09:34,667
Then, I'm gonna add
the demi-glaze.
282
00:09:34,667 --> 00:09:35,056
Hopefully, it will add
a little bit of umami
283
00:09:35,056 --> 00:09:37,266
Hopefully, it will add
a little bit of umami
284
00:09:37,266 --> 00:09:39,467
and that will pair pretty well
285
00:09:39,467 --> 00:09:40,600
with the skirt steak.
286
00:09:42,467 --> 00:09:44,767
I'm very excited
to be here competing,
287
00:09:44,767 --> 00:09:48,000
you know, against some of
the best Wine Country chefs.
288
00:09:48,000 --> 00:09:51,266
I'm mostly here to show
what Wine Country cooking
is all about.
289
00:09:55,600 --> 00:09:57,166
[Justin] Uh, yeah,
smoked salmon.
290
00:09:57,166 --> 00:09:58,266
Some grits.
291
00:09:58,266 --> 00:10:00,767
A little mushrooms, ramps,
and a red wine sauce
292
00:10:00,767 --> 00:10:02,300
with a little lavender honey.
293
00:10:05,166 --> 00:10:07,967
So, I smoked the salmon
because I like flavor
294
00:10:07,967 --> 00:10:11,166
and salmon is a signature dish
for Sonoma County.
295
00:10:12,300 --> 00:10:14,767
I'm gonna use the lavender jam
to rub the salmon on
296
00:10:14,767 --> 00:10:17,266
to give it some nice acid
and sweetness.
297
00:10:17,266 --> 00:10:20,500
And then smoked it for about
two, three minutes.
298
00:10:20,567 --> 00:10:22,867
Next, I need to work
on my grits.
299
00:10:22,867 --> 00:10:25,400
I usually don't cook
quick grits, but, um,
300
00:10:25,467 --> 00:10:26,867
today I don't have
that kind of time.
301
00:10:27,567 --> 00:10:28,834
[Guy] All right, Chef.
302
00:10:28,834 --> 00:10:31,467
I put a little smoke
on the salmon
with the lemon jam.
303
00:10:31,467 --> 00:10:33,266
Gonna balance that out
with the wine.
304
00:10:33,266 --> 00:10:35,056
I'll make, like, a traditional
beurre rouge sauce,
305
00:10:35,056 --> 00:10:35,867
I'll make, like, a traditional
beurre rouge sauce,
306
00:10:35,867 --> 00:10:38,367
you know, kind of,
Wine Country classic,
easy money.
307
00:10:38,367 --> 00:10:39,467
Crowd pleaser, so...
308
00:10:40,100 --> 00:10:41,100
You kill me.
309
00:10:41,166 --> 00:10:44,000
Chefs, 15 minutes, 15 to go.
310
00:10:44,000 --> 00:10:46,166
-All right, Chef Liza,
how're we looking?
-Hello, Chef.
311
00:10:46,166 --> 00:10:47,400
What's on the menu?
312
00:10:47,467 --> 00:10:49,100
Uh, so we have
a pork tenderloin.
313
00:10:49,166 --> 00:10:50,767
Um, I'm doing some farro,
314
00:10:50,767 --> 00:10:53,667
I have the mushrooms
actually cooking in
with the farro.
315
00:10:53,667 --> 00:10:54,967
-Nice.
-Your red wine,
316
00:10:54,967 --> 00:10:57,800
I'm making kind of a pickle-y
peach red wine compote.
317
00:10:57,867 --> 00:10:59,867
-I love pickle-y peach.
-Um, it should go. Yep.
318
00:10:59,867 --> 00:11:01,667
-It was my college name.
-With... to go with-- Yeah.
319
00:11:01,667 --> 00:11:04,367
[Guy] It looks like
they've done this
a million times before.
320
00:11:04,367 --> 00:11:05,056
-They're just kind of walking,
right. No big deal.
-Right.
321
00:11:05,056 --> 00:11:06,400
-They're just kind of walking,
right. No big deal.
-Right.
322
00:11:06,467 --> 00:11:07,867
-I've got this.
-[Liza] Yeah. Got this.
323
00:11:07,867 --> 00:11:09,767
So I have my grilled Treviso.
324
00:11:09,767 --> 00:11:11,367
Treviso comes from
the chicory family.
325
00:11:11,367 --> 00:11:13,567
It has a similar color
to radicchio
326
00:11:13,567 --> 00:11:15,066
and a similar flavor profile.
327
00:11:17,100 --> 00:11:18,900
I love bitter flavors.
328
00:11:18,967 --> 00:11:21,367
I need to use
my lemon lavender jam.
329
00:11:21,900 --> 00:11:23,100
So...
330
00:11:23,100 --> 00:11:27,867
I mix up the scallions,
lemon jam, my Fresno chili.
331
00:11:28,867 --> 00:11:30,567
Rub it all together,
and it's gonna
332
00:11:30,567 --> 00:11:33,266
add some nice
layers of complexity
to the dish.
333
00:11:33,266 --> 00:11:35,056
-[Jet] Lavender is
so potpourri, it's--
-[Aarti] Yeah.
334
00:11:35,056 --> 00:11:35,867
-[Jet] Lavender is
so potpourri, it's--
-[Aarti] Yeah.
335
00:11:35,867 --> 00:11:37,166
[Jet] It's a freshener,
it's a scent.
336
00:11:37,200 --> 00:11:39,567
-Yeah, it is.
-Well it can...
It can almost be medicinal.
337
00:11:39,567 --> 00:11:41,000
-Yes!
-A kin to what you said.
338
00:11:41,066 --> 00:11:42,066
Exactly. And that...
339
00:11:42,066 --> 00:11:43,133
-That scares me a little bit.
-[John] Yeah.
340
00:11:44,367 --> 00:11:46,700
So, my summer ratatouille
is looking pretty good.
341
00:11:46,767 --> 00:11:49,667
I'm gonna work
on my broccolini
and my citronette dressing.
342
00:11:50,900 --> 00:11:52,133
Mixing bowl.
343
00:11:52,166 --> 00:11:54,266
Into a bowl, I'm going to add
mustard and lemon juice.
344
00:11:56,567 --> 00:11:59,467
And then I incorporate
the lavender lemon.
345
00:11:59,467 --> 00:12:02,000
I'm gonna infuse it
in a quick little vinaigrette
346
00:12:02,000 --> 00:12:04,400
that we're gonna do
to pour over the broccolini.
347
00:12:04,467 --> 00:12:05,056
Man, people are not scared
of that jam like I was.
348
00:12:05,056 --> 00:12:07,667
Man, people are not scared
of that jam like I was.
349
00:12:07,667 --> 00:12:10,700
[Stephane] And then,
I'm gonna incorporate
a little bit of blue cheese
350
00:12:10,767 --> 00:12:12,667
just to bring a little bit of
a tanginess.
351
00:12:13,567 --> 00:12:15,300
So I did this dressing
352
00:12:15,367 --> 00:12:18,266
and that is a perfect way
to use that basket ingredient.
353
00:12:19,300 --> 00:12:21,100
So skirt steak
can be a challenge.
354
00:12:21,100 --> 00:12:24,100
You always want to leave it
on the medium rare side.
355
00:12:24,166 --> 00:12:25,767
I'm going to use
this cast iron pan
356
00:12:25,767 --> 00:12:28,400
to make sure they are at
the correct temperature
that I want.
357
00:12:28,467 --> 00:12:30,367
And I'm gonna finish
the skirt steak on the grill
358
00:12:30,367 --> 00:12:33,467
so that I can get some of that
charred grilled flavor.
359
00:12:35,567 --> 00:12:37,266
[Justin] Liza,
you having fun yet?
360
00:12:37,266 --> 00:12:38,767
Yeah, what are you up to
over there?
361
00:12:38,767 --> 00:12:40,300
-I'm smoking some salmon.
-I see some smoke.
362
00:12:40,367 --> 00:12:42,100
I got some mushrooms.
363
00:12:42,166 --> 00:12:44,300
I grew up in North Carolina,
so a lot of grits.
364
00:12:44,367 --> 00:12:46,667
And I'm gonna see a little
Wine Country flair to it
365
00:12:46,667 --> 00:12:47,800
with some nice wine sauce.
366
00:12:48,967 --> 00:12:51,567
The key to making good grits
is stirring,
367
00:12:51,567 --> 00:12:53,800
making sure
you don't overcook 'em.
368
00:12:53,867 --> 00:12:56,967
I'm also gonna use
the mushroom jerky in my grits
369
00:12:56,967 --> 00:12:58,767
to give it a little
umami flavor.
370
00:13:00,166 --> 00:13:02,767
These are "nacho"
normal mushrooms,
371
00:13:02,767 --> 00:13:05,056
and "nacho" normal grits.
372
00:13:05,056 --> 00:13:05,100
and "nacho" normal grits.
373
00:13:07,000 --> 00:13:11,567
I think I can get some of that
nacho cheese flavor in it.
374
00:13:11,567 --> 00:13:15,000
Fresh morels
are gonna play well
off the nacho cheese.
375
00:13:15,400 --> 00:13:16,367
Dried mushrooms.
376
00:13:16,367 --> 00:13:18,000
[Guy] Morels, I love it.
377
00:13:18,000 --> 00:13:20,467
-Yeah, morels, I kind of went
with that mushroom thing.
-Shallots in there.
378
00:13:20,467 --> 00:13:21,967
-Okay.
-Got the mushrooms in here,
379
00:13:21,967 --> 00:13:23,467
making some
cheesy mushroom grits.
380
00:13:23,467 --> 00:13:25,567
I'm gonna throw
a little Malta in there
to give it a little richness.
381
00:13:26,200 --> 00:13:27,700
[Guy] It looks great.
382
00:13:27,767 --> 00:13:29,667
Ninety seconds, chefs,
ninety to go.
383
00:13:31,400 --> 00:13:33,100
[Liza] I drained my farro.
384
00:13:33,166 --> 00:13:35,056
The mushroom has infused
a little bit of its flavor.
385
00:13:35,056 --> 00:13:35,867
The mushroom has infused
a little bit of its flavor.
386
00:13:35,867 --> 00:13:37,667
So I think
it might have worked out.
387
00:13:37,667 --> 00:13:40,667
Then I follow it up
with a spear of the Treviso.
388
00:13:40,667 --> 00:13:42,967
I take my pork tenderloin
out of the oven
389
00:13:42,967 --> 00:13:44,300
and it was just perfect.
390
00:13:44,367 --> 00:13:48,467
And then, I finish it
with my red wine peach sauce.
391
00:13:48,467 --> 00:13:51,400
It really is
a perfect Sonoma County dish.
392
00:13:53,367 --> 00:13:54,900
[Stephane] So first,
I get my ratatouille down.
393
00:13:56,567 --> 00:13:58,266
Then, I add on
my perfectly-cooked steak.
394
00:14:01,000 --> 00:14:03,700
And then, I drizzle
some of that
lavender lemon citronette
395
00:14:03,767 --> 00:14:05,056
on my broccolini.
396
00:14:05,056 --> 00:14:05,200
on my broccolini.
397
00:14:05,266 --> 00:14:07,467
Now that my sauce
has reduced enough,
398
00:14:07,467 --> 00:14:09,000
I'm gonna go ahead
and strain it out.
399
00:14:09,066 --> 00:14:11,367
I can kind of taste
the umami flavor.
400
00:14:11,367 --> 00:14:13,066
Hopefully, that's what
the judge are looking for.
401
00:14:13,567 --> 00:14:14,567
Thirty seconds.
402
00:14:15,700 --> 00:14:17,266
[Justin] To plate
my signature plate,
403
00:14:17,266 --> 00:14:19,767
I'm gonna start
by putting the grits down.
404
00:14:22,266 --> 00:14:25,767
And then, I'll add my morels
and ramps.
405
00:14:25,767 --> 00:14:29,367
I'm gonna use a blow torch
to melt this, uh, lemon jam,
406
00:14:29,367 --> 00:14:32,066
almost like a glaze
over the top of the salmon.
407
00:14:32,066 --> 00:14:34,567
Followed by my smoked salmon.
408
00:14:34,567 --> 00:14:35,056
And then, I'm just gonna
give it a little drizzle
of the beurre rouge sauce.
409
00:14:35,056 --> 00:14:38,667
And then, I'm just gonna
give it a little drizzle
of the beurre rouge sauce.
410
00:14:39,400 --> 00:14:41,266
[Guy] Five, four,
411
00:14:41,900 --> 00:14:42,767
three,
412
00:14:43,266 --> 00:14:45,567
two, one...
413
00:14:45,567 --> 00:14:47,000
-Chefs, that's it.
Stop working.
-[judges whooping]
414
00:14:48,266 --> 00:14:49,100
Nicely done!
415
00:14:49,600 --> 00:14:50,567
Wow!
416
00:14:51,700 --> 00:14:53,900
Well, chefs,
you gotta put a cork in it.
417
00:14:53,967 --> 00:14:56,100
Those Wine Country plates
are done!
418
00:14:56,166 --> 00:14:58,166
Let's take it to the judges,
right this way.
419
00:15:05,567 --> 00:15:08,266
[Guy] All right judges,
this is it, this is game one
420
00:15:08,266 --> 00:15:09,967
of Wine Country Chefs.
421
00:15:09,967 --> 00:15:12,266
Now, the chefs had to create
a signature dish
422
00:15:12,266 --> 00:15:15,500
featuring three
of the four ingredients
in the gift basket.
423
00:15:15,567 --> 00:15:17,900
Chef Justin from K-J up first.
424
00:15:17,967 --> 00:15:19,100
What'd you make for us, bud?
425
00:15:19,166 --> 00:15:21,667
Uh, I grew up in Asheville,
North Carolina,
426
00:15:21,667 --> 00:15:24,367
and once I saw the grits,
ramps and morels,
427
00:15:24,367 --> 00:15:26,000
I knew the dish made itself.
428
00:15:26,066 --> 00:15:29,166
I had your beautiful wine
to make a classic
beurre rouge sauce.
429
00:15:29,166 --> 00:15:31,567
And then, where I come from,
it'd be smoked trout,
430
00:15:31,567 --> 00:15:32,276
but we're in Sonoma County,
431
00:15:32,276 --> 00:15:32,700
but we're in Sonoma County,
432
00:15:32,767 --> 00:15:34,667
so we're in
salmon country here.
433
00:15:34,667 --> 00:15:36,567
So I did quick
hot smoked salmon.
434
00:15:37,800 --> 00:15:40,100
Chef Justin, it's such
a well-thought-out plate.
435
00:15:40,767 --> 00:15:41,900
Using that jam
436
00:15:41,967 --> 00:15:44,500
brings sweetness,
brings some acidity to this,
437
00:15:44,567 --> 00:15:46,567
and just perfumes it
ever so perfectly.
438
00:15:46,567 --> 00:15:48,400
The wine brings a sweetness.
439
00:15:48,467 --> 00:15:49,867
It really ties it together.
440
00:15:49,867 --> 00:15:52,000
I think it's really smart
that you did
441
00:15:52,000 --> 00:15:54,100
almost sort of a play
on a shrimp and grits,
442
00:15:54,100 --> 00:15:56,100
but like Wine Country style.
443
00:15:56,166 --> 00:15:57,967
That red wine sauce is like
444
00:15:57,967 --> 00:15:59,767
the gravy
that you would normally get
with shrimp and grits.
445
00:15:59,767 --> 00:16:01,033
So, super-smart.
446
00:16:01,066 --> 00:16:02,276
I love the idea of using
nacho cheese mushroom jerky
447
00:16:02,276 --> 00:16:04,000
I love the idea of using
nacho cheese mushroom jerky
448
00:16:04,066 --> 00:16:06,367
in cheesy type grits.
449
00:16:06,367 --> 00:16:08,500
Um, I think if you had
chopped them up
a little finer,
450
00:16:08,567 --> 00:16:10,100
I think we'd get more of
that mushroom
451
00:16:10,100 --> 00:16:12,867
and more of that
"nacho cheesy flavor"
in every bite.
452
00:16:12,867 --> 00:16:14,800
-Okay.
-It's a beautiful dish.
453
00:16:14,867 --> 00:16:20,000
And I think, so often,
salmon can get overcooked
and dried out.
454
00:16:20,000 --> 00:16:22,967
But this is moist.
The fat is still in it.
455
00:16:22,967 --> 00:16:25,567
To make good grits
is an artform.
456
00:16:25,567 --> 00:16:27,967
The beurre rouge
was delicious.
457
00:16:27,967 --> 00:16:30,400
I mean,
I was just knocked out by it.
458
00:16:30,467 --> 00:16:32,276
That, especially,
in a half an hour's period
of time.
459
00:16:32,276 --> 00:16:33,600
That, especially,
in a half an hour's period
of time.
460
00:16:33,667 --> 00:16:34,767
[Guy] Thank you
very much, Chef.
461
00:16:34,767 --> 00:16:36,300
Up next, Chef Liza.
462
00:16:36,367 --> 00:16:38,467
All right.
Well, for my signature dish,
463
00:16:38,467 --> 00:16:41,967
I really wanted to do
a red wine and peach compote.
464
00:16:41,967 --> 00:16:44,000
I think
that goes amazing with pork.
465
00:16:44,066 --> 00:16:45,667
So I grabbed
a pork tenderloin.
466
00:16:45,667 --> 00:16:47,100
And then, I had
these mushrooms
467
00:16:47,100 --> 00:16:49,100
and I wanted to put it with
some nutty farro.
468
00:16:49,166 --> 00:16:51,567
And then,
I grilled some Treviso.
469
00:16:51,567 --> 00:16:55,066
I used that jam
to dress that grill Treviso,
470
00:16:55,066 --> 00:16:57,300
so that it countered
the bitterness.
471
00:16:57,367 --> 00:17:00,367
Chef Liza,
such a perfect combination
here on this plate.
472
00:17:00,367 --> 00:17:02,276
The pork needs the acid
and the sugar
and the earthiness
473
00:17:02,276 --> 00:17:04,800
The pork needs the acid
and the sugar
and the earthiness
474
00:17:04,867 --> 00:17:06,100
and it's all here.
475
00:17:06,100 --> 00:17:07,867
I need some fat on this plate.
476
00:17:07,867 --> 00:17:09,100
There's a lot of
leanness here,
477
00:17:09,100 --> 00:17:11,166
there's a lot of acid
and a lot of earth.
478
00:17:11,166 --> 00:17:14,867
So if there was just something
to tie it together for me,
but brilliant dish.
479
00:17:14,867 --> 00:17:16,867
You don't need any fat, Jet.
480
00:17:16,867 --> 00:17:18,800
-[laughs]
-I need the opposite.
481
00:17:18,867 --> 00:17:20,367
I-- I love all the elements
482
00:17:20,367 --> 00:17:21,900
that you pulled together
on this plate here.
483
00:17:21,967 --> 00:17:25,300
When you said wine,
peaches and shallots,
I was like,
484
00:17:25,367 --> 00:17:27,467
"I don't know what she is
doing with it,
but I love it already."
485
00:17:27,467 --> 00:17:29,367
-[Liza laughs]
-So, I love
that flavor combination,
486
00:17:29,367 --> 00:17:32,276
'cause you really leaned
into the lemon side
of that jam.
487
00:17:32,276 --> 00:17:33,000
'cause you really leaned
into the lemon side
of that jam.
488
00:17:33,066 --> 00:17:35,867
It is bright, it is acidic,
it is sunny.
489
00:17:35,867 --> 00:17:39,567
The one thing that's missing
for me is the umami
from the mushroom.
490
00:17:39,567 --> 00:17:42,567
Um, I think the Treviso,
while wonderfully bitter,
491
00:17:42,567 --> 00:17:44,400
is a little
too assertive here.
492
00:17:44,467 --> 00:17:46,667
-And even takes over
the sweetness of the peaches.
-Sure.
493
00:17:46,667 --> 00:17:50,567
[John] One of the elements
that I-- actually,
I personally really like
494
00:17:50,567 --> 00:17:53,066
is the bitterness
of the Treviso.
495
00:17:53,066 --> 00:17:56,066
It's, uh, palate cleansing
and I love farro.
496
00:17:56,066 --> 00:17:58,300
I think it was
a spectacular dish.
497
00:17:58,367 --> 00:18:00,567
-Thank you.
-[Guy] All right,
not to be outdone!
498
00:18:00,567 --> 00:18:02,266
Chef Stephane,
what do you have for us?
499
00:18:02,266 --> 00:18:02,276
So I made a, uh, skirt steak
500
00:18:02,276 --> 00:18:03,867
So I made a, uh, skirt steak
501
00:18:03,867 --> 00:18:05,767
with the, uh, Zinfandel
502
00:18:05,767 --> 00:18:09,700
and nacho jerky, uh, porcini
reduction sauce.
503
00:18:09,767 --> 00:18:12,467
Next to it is a,
uh, ratatouille
504
00:18:12,467 --> 00:18:13,900
topped with
a grilled broccolini,
505
00:18:13,967 --> 00:18:16,100
with the, uh, lemon lavender
506
00:18:16,166 --> 00:18:17,700
blue cheese
citronette dressing.
507
00:18:17,767 --> 00:18:21,700
I think it was a inspired
use of ratatouille.
508
00:18:21,767 --> 00:18:24,567
It's one of those things that,
when it's properly done,
509
00:18:24,567 --> 00:18:27,367
as this is,
where the vegetables retained
510
00:18:27,367 --> 00:18:30,266
some of their
texture and flavor,
511
00:18:30,266 --> 00:18:31,667
you can really taste them.
512
00:18:31,667 --> 00:18:32,276
I think it's a nice dish.
513
00:18:32,276 --> 00:18:33,000
I think it's a nice dish.
514
00:18:33,000 --> 00:18:35,400
[Aarti] This is a gorgeous,
beautiful plate.
515
00:18:35,467 --> 00:18:37,100
The thing
that I love about it is
516
00:18:37,166 --> 00:18:40,266
the way that you used
just the right amount
of blue cheese.
517
00:18:40,266 --> 00:18:43,467
There's this very gentle
sort of funk to it,
518
00:18:43,467 --> 00:18:46,400
um, that pulls
everything together.
It was really smart.
519
00:18:46,467 --> 00:18:47,767
Excellent. Thank you.
520
00:18:47,767 --> 00:18:49,166
Such smart cooking,
521
00:18:49,166 --> 00:18:51,667
'cause I kept going,
"Wow, and wow and wow!"
522
00:18:51,667 --> 00:18:54,867
The cheese
in the mushroom jerky
with the blue cheese.
523
00:18:54,867 --> 00:18:59,300
The lemon in the jam
playing into, kind of,
the acidity of the vegetables.
524
00:18:59,367 --> 00:19:02,000
The wine playing in
with everything was great.
525
00:19:02,000 --> 00:19:02,276
I think it's a great dish.
526
00:19:02,276 --> 00:19:03,066
I think it's a great dish.
527
00:19:03,066 --> 00:19:04,867
I think
that I needed more mushroom.
528
00:19:04,867 --> 00:19:05,700
I needed more of that jerky.
529
00:19:06,266 --> 00:19:07,200
Thank you.
530
00:19:07,200 --> 00:19:09,500
Chefs, we're gonna have
some deliberation.
531
00:19:09,567 --> 00:19:11,300
We're gonna talk about you
behind your back.
532
00:19:11,367 --> 00:19:13,567
-Thank you.
-[all clapping]
533
00:19:13,567 --> 00:19:18,066
Uh, judges, whose
signature plate was not
your jam or your jerky?
534
00:19:18,066 --> 00:19:19,867
Twenty points
available on gameplay,
535
00:19:19,867 --> 00:19:20,967
twenty points
available on taste,
536
00:19:20,967 --> 00:19:22,000
ten point
available on plating,
537
00:19:22,000 --> 00:19:23,367
for a total of 50 points.
538
00:19:32,867 --> 00:19:34,367
[Guy] Chefs, you did
a great job.
539
00:19:34,367 --> 00:19:35,600
Let's look at the scores.
540
00:19:35,667 --> 00:19:36,900
Liza, we'll start with you.
541
00:19:37,867 --> 00:19:39,900
15 out of 20 in gameplay,
542
00:19:40,667 --> 00:19:42,867
17 out of 20 in taste,
543
00:19:42,867 --> 00:19:45,467
8 out of 10 in plating
544
00:19:45,467 --> 00:19:47,467
for a score of 40. Good score.
545
00:19:48,467 --> 00:19:49,667
Chef Justin.
546
00:19:51,100 --> 00:19:53,467
17 out of 20
in gameplay,
547
00:19:53,467 --> 00:19:56,100
17 out of 20
in taste, not bad.
548
00:19:56,100 --> 00:19:58,458
9 in plating,
for a score of 43.
549
00:19:58,458 --> 00:19:58,600
9 in plating,
for a score of 43.
550
00:19:59,300 --> 00:20:00,300
That's a heavy hitter, buddy.
551
00:20:01,266 --> 00:20:02,266
Chef Stephane.
552
00:20:03,667 --> 00:20:05,367
16 out of gameplay,
553
00:20:05,367 --> 00:20:06,800
18 out of taste,
554
00:20:07,600 --> 00:20:10,467
and 8 out of plating,
for a 42.
555
00:20:10,467 --> 00:20:12,600
-Nicely done, one point
behind the leader.
-[Aarti] Wow!
556
00:20:12,667 --> 00:20:15,600
Justin, congratulations
with a score of 43.
557
00:20:15,667 --> 00:20:18,767
And that leaves us Liza
at the bottom with 40.
558
00:20:18,767 --> 00:20:19,700
But...
559
00:20:19,767 --> 00:20:21,400
tonight is
a very special night.
560
00:20:25,000 --> 00:20:27,200
-The legend's in the house.
-[Jet] Yeah.
561
00:20:27,266 --> 00:20:28,458
I guaranteed him
six plates of food.
562
00:20:28,458 --> 00:20:29,100
I guaranteed him
six plates of food.
563
00:20:29,100 --> 00:20:30,467
[all laughing]
564
00:20:30,467 --> 00:20:33,300
Just based upon that alone,
I'm not sending anybody home.
565
00:20:33,367 --> 00:20:34,266
-[Aarti] Whoo-hoo.
-[all cheering]
566
00:20:34,266 --> 00:20:35,233
All right!
567
00:20:37,500 --> 00:20:39,567
Chefs, second and final round
starts now.
568
00:20:39,567 --> 00:20:40,934
Back to your carts. Good luck.
569
00:20:44,767 --> 00:20:49,667
So, Sonoma County,
Napa counties
are the perfect destination
570
00:20:49,667 --> 00:20:52,800
for wine and dining
your partner, correct?
571
00:20:52,867 --> 00:20:56,567
So I want you
to make the judges
a romantic dinner.
572
00:20:56,567 --> 00:20:58,458
-Dad. Chefs, how we doing?
-[chefs groan]
573
00:20:58,458 --> 00:20:59,066
-Dad. Chefs, how we doing?
-[chefs groan]
574
00:20:59,066 --> 00:21:00,967
[chefs laughing]
575
00:21:00,967 --> 00:21:02,367
I was told
that you needed a game.
576
00:21:02,367 --> 00:21:04,100
-What romantic,
fun game do you have?
-Would... Would you just--
577
00:21:04,166 --> 00:21:05,266
Well, it's like the one
that you used to play
578
00:21:05,266 --> 00:21:06,367
when you were
in middle school.
579
00:21:06,367 --> 00:21:08,600
-[judges laughing]
-Spin the bottle?
580
00:21:08,667 --> 00:21:09,500
Yes.
581
00:21:09,567 --> 00:21:11,467
[Aarti clapping, sighing]
582
00:21:11,467 --> 00:21:13,000
So, here's
what we're gonna do, chefs.
583
00:21:13,066 --> 00:21:16,266
I'm gonna put this down here,
I gonna let you come up
one by one...
584
00:21:16,266 --> 00:21:17,567
and spin the bottle.
585
00:21:17,567 --> 00:21:20,266
And that will determine
your budget
586
00:21:20,266 --> 00:21:21,867
of what you get to shop with.
587
00:21:21,867 --> 00:21:23,066
Who'd like to go first?
588
00:21:23,066 --> 00:21:24,800
-I'll go first.
-[Guy] Stephane,
there you go, buddy.
589
00:21:24,867 --> 00:21:26,300
Spin that bottle.
590
00:21:26,367 --> 00:21:28,458
[Guy] It's gotta spin at least
around one side. There we go.
591
00:21:28,458 --> 00:21:28,667
[Guy] It's gotta spin at least
around one side. There we go.
592
00:21:28,667 --> 00:21:30,166
-[Aarti] Oh, gee.
-[Hunter] That's a 24.
593
00:21:30,166 --> 00:21:31,467
-I would say that's 24.
-[Stephane] Yeah.
594
00:21:31,467 --> 00:21:33,667
All right. Very nice.
24 bucks.
595
00:21:33,667 --> 00:21:36,200
Okay. Liza, you going next?
596
00:21:36,266 --> 00:21:37,767
Yes, sir. Okay.
597
00:21:37,767 --> 00:21:39,166
[Hunter] Don't break
the bottle, please.
598
00:21:40,567 --> 00:21:42,000
[Guy] Wow! With authority.
599
00:21:42,000 --> 00:21:43,367
-And a 20.
-[Aarti] Hey!
600
00:21:43,367 --> 00:21:44,767
Uh, Chef Justin.
601
00:21:45,367 --> 00:21:47,467
Come on, Justin.
602
00:21:47,467 --> 00:21:49,867
[Guy] There you go.
Look at that. With authority.
603
00:21:49,867 --> 00:21:52,467
Whoa! Oh! 14.
604
00:21:52,467 --> 00:21:54,100
Justin, you budget shopper,
you!
605
00:21:54,166 --> 00:21:56,667
It's gonna be a cheap...
cheap date.
606
00:21:56,667 --> 00:21:58,458
Yikes. Should we give
him another spin?
607
00:21:58,458 --> 00:21:59,200
Yikes. Should we give
him another spin?
608
00:21:59,266 --> 00:22:00,367
[Guy whispering]
These are wine country chefs.
609
00:22:00,367 --> 00:22:02,266
-These are like powerhouses.
-Okay.
610
00:22:02,266 --> 00:22:05,467
So, I wanna see like...
I wanna see this kind of food.
611
00:22:05,467 --> 00:22:07,166
-What are you, uh,
what're you gonna propose?
-I got it.
612
00:22:07,166 --> 00:22:08,467
I know what we're gonna do.
You know what?
613
00:22:10,300 --> 00:22:11,667
I'm gonna double your money.
614
00:22:12,266 --> 00:22:13,100
-Ooh!
-All right?
615
00:22:13,166 --> 00:22:14,100
-That's nice.
-[Aarti] Wow!
616
00:22:14,100 --> 00:22:15,867
Okay, 48. There we go.
617
00:22:15,867 --> 00:22:17,567
-Now, you had 20.
So you get 40.
-Yes, sir.
618
00:22:17,567 --> 00:22:19,100
There you go. 40 bucks.
619
00:22:19,166 --> 00:22:20,367
Chef, what did I say
I had for you?
620
00:22:20,367 --> 00:22:22,400
-Twenty eight.
-Twenty eight. There we go.
621
00:22:23,300 --> 00:22:24,433
There we go.
622
00:22:24,467 --> 00:22:27,367
All right. 30 minutes
to make your romantic dinner.
623
00:22:27,367 --> 00:22:28,458
I feel we need
to give them a gift.
624
00:22:28,458 --> 00:22:29,100
I feel we need
to give them a gift.
625
00:22:29,166 --> 00:22:30,567
We need to say
thank you for being here.
626
00:22:30,567 --> 00:22:32,166
-Yes.
-Oh! [chuckles]
627
00:22:32,200 --> 00:22:35,767
All right, hold on.
Something that really gives
them that freedom to shop.
628
00:22:35,767 --> 00:22:37,200
-That's exactly
what I'm talking about.
-I think...
629
00:22:37,266 --> 00:22:38,200
these might do the job.
630
00:22:38,266 --> 00:22:40,367
-[Aarti] No!
-You are thinking.
631
00:22:40,367 --> 00:22:44,066
Everything that you need
will fit in this bag.
632
00:22:44,066 --> 00:22:45,400
-Oh, man.
-[Guy] There you go.
633
00:22:45,467 --> 00:22:46,467
Let's get rid of these carts.
634
00:22:46,467 --> 00:22:47,867
Step to the front of
your cart.
635
00:22:47,867 --> 00:22:50,266
You can go back and shop
as many times as you want.
636
00:22:50,266 --> 00:22:53,000
So if you wanna buy something,
get 3 things, 2 or 3 things,
637
00:22:53,000 --> 00:22:53,967
then go and you go--
638
00:22:53,967 --> 00:22:55,300
Hang on, hang on,
hang on, hang on.
639
00:22:55,367 --> 00:22:57,667
And put one of them
in the oven.
640
00:22:57,667 --> 00:22:58,458
You go do that.
And then...
641
00:22:58,458 --> 00:22:59,166
You go do that.
And then...
642
00:22:59,166 --> 00:23:00,500
-[Aarti] Did he say it?
-...um...
643
00:23:00,567 --> 00:23:02,100
you can go back
and shop again.
644
00:23:02,100 --> 00:23:03,900
Please don't hit the bottle,
uh, when you run by.
645
00:23:03,967 --> 00:23:05,000
Oh, boy.
646
00:23:05,066 --> 00:23:06,600
-Okay.
-[Guy chuckling]
647
00:23:09,300 --> 00:23:12,500
So I only have $40
to make a romantic dinner.
648
00:23:12,567 --> 00:23:15,767
-What're you thinking, Chef?
-I think we're going scallops.
It's a classic delight.
649
00:23:15,767 --> 00:23:17,300
Scallops are expensive,
650
00:23:17,367 --> 00:23:19,100
but they cook quickly
651
00:23:19,100 --> 00:23:22,100
and I think they speak to
everything that is romantic.
652
00:23:22,100 --> 00:23:24,166
I just hope that my budget
will stretch far enough
653
00:23:24,166 --> 00:23:26,600
so that I can actually
complete a full dinner.
654
00:23:26,667 --> 00:23:28,458
Now I have to shop with
this tiny, little tote bag
655
00:23:28,458 --> 00:23:29,100
Now I have to shop with
this tiny, little tote bag
656
00:23:29,100 --> 00:23:31,000
and make sure everything
fits in that one bag.
657
00:23:31,066 --> 00:23:32,200
This is gonna be rough.
658
00:23:33,667 --> 00:23:35,900
I see that nduja
hiding up there.
659
00:23:35,967 --> 00:23:39,166
Also a little pricey,
but it's gonna add some fat
660
00:23:39,166 --> 00:23:41,100
and maybe, ooh,
a little spice.
661
00:23:41,100 --> 00:23:42,033
Fennel.
662
00:23:42,066 --> 00:23:44,100
I'm gonna make
a puree with fennel.
663
00:23:44,166 --> 00:23:45,767
But it's not gonna have
enough texture,
664
00:23:45,767 --> 00:23:49,100
so I'm grabbing a potato
to throw in with that fennel.
665
00:23:50,066 --> 00:23:51,166
One orange, okay.
666
00:23:52,600 --> 00:23:53,900
-Okay.
-Hi.
667
00:23:55,367 --> 00:23:57,367
All right, you found
everything you wanted?
668
00:23:57,367 --> 00:23:58,458
[Liza] For the moment, yes.
669
00:23:58,458 --> 00:23:58,567
[Liza] For the moment, yes.
670
00:23:59,100 --> 00:24:00,567
You're at $31.15.
671
00:24:00,567 --> 00:24:03,567
I have $8.85 left over,
that's a good amount.
672
00:24:03,567 --> 00:24:07,367
And I definitely feel like
I probably will need
another component or two,
673
00:24:07,367 --> 00:24:08,500
but I gotta get started.
674
00:24:08,567 --> 00:24:09,567
Thank you.
675
00:24:10,367 --> 00:24:11,767
Oh, why are you
so expensive?
676
00:24:12,567 --> 00:24:13,700
$40 is a lot of money,
677
00:24:13,767 --> 00:24:16,100
but I don't know
the prices in Flavortown.
678
00:24:16,100 --> 00:24:17,300
Ooh, nice.
679
00:24:17,367 --> 00:24:19,266
Even a budget of $48
680
00:24:19,266 --> 00:24:21,400
-for a nice romantic dinner...
-Yeah. Yeah.
681
00:24:21,467 --> 00:24:23,300
...is not much.
682
00:24:23,367 --> 00:24:24,667
[Stephane] So,
for my romantic dinner,
683
00:24:24,667 --> 00:24:26,900
I'm thinking I'm gonna make,
uh, two different dishes.
684
00:24:26,967 --> 00:24:28,458
Bread, bread, bread, bread.
It's over there.
685
00:24:28,458 --> 00:24:29,467
Bread, bread, bread, bread.
It's over there.
686
00:24:29,467 --> 00:24:30,767
A, uh, mussel course.
687
00:24:32,367 --> 00:24:34,066
With a nice grilled toast.
688
00:24:35,467 --> 00:24:38,200
The strategy behind it
is to keep it simple.
689
00:24:39,200 --> 00:24:40,867
It's not a romantic dinner
without a dessert.
690
00:24:40,867 --> 00:24:43,166
And so I am going to make
a vanilla whipped cream
691
00:24:43,166 --> 00:24:44,900
with strawberry
and chocolate sauce.
692
00:24:46,300 --> 00:24:47,667
-All right. Thank you.
-There you go.
693
00:24:47,667 --> 00:24:49,667
Have a wonderful day.
[chuckles]
694
00:24:49,667 --> 00:24:51,867
I am a little worried that
I am below budget.
695
00:24:51,867 --> 00:24:53,767
But, however,
time is an essence,
696
00:24:53,767 --> 00:24:57,000
and so I'm gonna go ahead
and roll my dices.
697
00:24:57,000 --> 00:24:58,458
[Justin] I'm very excited
to head out to the store
698
00:24:58,458 --> 00:24:59,266
[Justin] I'm very excited
to head out to the store
699
00:24:59,266 --> 00:25:01,867
with my new
Guy's Grocery Game bag.
700
00:25:01,867 --> 00:25:03,767
And then Guy's giving you
a hard time
701
00:25:03,767 --> 00:25:05,700
and trying to get
you distracted.
702
00:25:05,767 --> 00:25:08,000
We used to be good buddies.
703
00:25:08,000 --> 00:25:10,900
So, I think for a romantic
dinner with only $28,
704
00:25:10,967 --> 00:25:13,266
I'm gonna do a warm salad,
705
00:25:13,266 --> 00:25:14,467
featuring shrimp.
706
00:25:15,367 --> 00:25:16,567
Halfway there.
707
00:25:16,567 --> 00:25:19,100
They didn't leave a lot of
wiggle room to make the rest.
708
00:25:19,166 --> 00:25:20,700
Capers and seafood, to me,
709
00:25:20,767 --> 00:25:23,600
I just think it adds that
nice briny acid
710
00:25:23,667 --> 00:25:25,100
and a really nice pop to it.
711
00:25:25,166 --> 00:25:28,100
I think I'm pretty much there,
man, I don't think
I got much left.
712
00:25:28,166 --> 00:25:28,458
You really don't need
too much more for
a simple dish like this.
713
00:25:28,458 --> 00:25:31,100
You really don't need
too much more for
a simple dish like this.
714
00:25:31,166 --> 00:25:33,000
-You take coupons at all?
-I do not.
715
00:25:34,500 --> 00:25:36,066
All right. You're at $25.84.
716
00:25:36,066 --> 00:25:37,567
I might come back
and see you later?
717
00:25:37,567 --> 00:25:39,300
I got, like,
2 bucks left over.
718
00:25:39,367 --> 00:25:41,000
I'm in the lead
by a little bit
719
00:25:41,000 --> 00:25:42,467
but I don't have
much wiggle room.
720
00:25:42,467 --> 00:25:45,166
I know these other
wine county chefs
are coming for me.
721
00:25:46,166 --> 00:25:47,266
How we looking, Chef?
722
00:25:47,266 --> 00:25:48,767
[Liza] I ended up
with those scallops.
723
00:25:48,767 --> 00:25:51,367
I'm gonna do, like,
a fennel and potato base
724
00:25:51,367 --> 00:25:54,000
'cause it's silky and smooth
and a little sexy.
725
00:25:54,066 --> 00:25:56,000
-Fennel sounds sexy.
-Yeah, right?
726
00:25:56,066 --> 00:25:58,458
Add a little spice
with some nduja butter.
727
00:25:58,458 --> 00:25:58,767
Add a little spice
with some nduja butter.
728
00:25:58,767 --> 00:26:00,767
[Guy] Awesome.
729
00:26:00,767 --> 00:26:03,700
[Liza] First thing I get
started is my fennel
potato puree.
730
00:26:03,767 --> 00:26:05,500
I've gotta get it
into the pot
731
00:26:05,567 --> 00:26:08,166
so I can get that
silky gorgeous texture.
732
00:26:08,166 --> 00:26:11,867
While my fennel potatoes
are boiling, I'm gonna work
on my nduja sausage.
733
00:26:11,867 --> 00:26:14,000
It's gonna go right on
top of the scallops
734
00:26:14,066 --> 00:26:17,767
because it has great
intense spice flavor.
735
00:26:17,767 --> 00:26:19,567
I'm just gonna let this melt
736
00:26:19,567 --> 00:26:22,100
and render out in the oven
where I don't have
to worry about it.
737
00:26:23,400 --> 00:26:27,667
So today, I'm playing for
Les Dames d'Escoffier,
738
00:26:27,667 --> 00:26:28,458
Sonoma County.
739
00:26:28,458 --> 00:26:29,433
Sonoma County.
740
00:26:29,433 --> 00:26:33,500
It's an organization that
is raising money to provide
scholarships for women
741
00:26:33,567 --> 00:26:36,166
who are getting into
the hospitality industry.
742
00:26:36,166 --> 00:26:40,000
It's so important to
support them and help
them on their journey.
743
00:26:40,900 --> 00:26:42,200
Good.
744
00:26:44,066 --> 00:26:47,500
All right, so my dad
is currently out
of the store right now.
745
00:26:47,567 --> 00:26:50,000
And that budget,
that was mean.
746
00:26:50,066 --> 00:26:51,567
I'm gonna help 'em
out a little bit.
747
00:26:51,567 --> 00:26:54,567
[over PA system]
Uh, excuse me.
Attention, chefs.
748
00:26:54,567 --> 00:26:57,266
My dad is currently
out of the shop right now.
749
00:26:57,266 --> 00:26:58,458
But I have five minutes, so
it is free-for-all Wednesday.
750
00:26:58,458 --> 00:27:00,200
But I have five minutes, so
it is free-for-all Wednesday.
751
00:27:00,266 --> 00:27:03,066
You're free to get
one item for free,
but hurry up.
752
00:27:03,700 --> 00:27:05,133
One free item.
753
00:27:06,367 --> 00:27:08,500
Chefs, the clock is ticking.
I don't know when
he's coming back.
754
00:27:08,567 --> 00:27:09,567
And if we get caught stealing,
755
00:27:09,567 --> 00:27:11,400
I don't know what's gonna
happen to me.
756
00:27:11,467 --> 00:27:12,834
Help me out here.
757
00:27:19,367 --> 00:27:21,100
[Hunter over PA system]
Uh, excuse me.
Attention, chefs.
758
00:27:22,166 --> 00:27:24,800
My dad is currently
out of the shop right now.
759
00:27:24,867 --> 00:27:27,867
For about 5 minutes, so
it is free-for-all Wednesday.
760
00:27:27,867 --> 00:27:31,166
You're free to go get one
item for free, but hurry up.
761
00:27:31,166 --> 00:27:32,800
My dad's coming back here
any minute.
762
00:27:32,867 --> 00:27:34,000
All right, work for that.
763
00:27:34,066 --> 00:27:35,166
-One free item.
-[Jet] Take advantage!
764
00:27:37,900 --> 00:27:40,300
[Liza] Yes, sir.
Giant tubs of caviar.
765
00:27:40,367 --> 00:27:43,500
I mean, what's more romantic
than a big pile of caviar?
766
00:27:43,567 --> 00:27:46,009
[Justin]
I'm gonna grab a bottle
of La Crema Chardonnay.
767
00:27:46,009 --> 00:27:46,600
[Justin]
I'm gonna grab a bottle
of La Crema Chardonnay.
768
00:27:46,667 --> 00:27:47,700
I'm gonna have a glass
769
00:27:47,767 --> 00:27:49,467
and then
deglaze my pan with it
770
00:27:49,467 --> 00:27:51,100
and finish it with
a little butter.
771
00:27:51,166 --> 00:27:52,567
[Stephane] It's not like
I can't afford it,
772
00:27:52,567 --> 00:27:54,967
but I'm gonna go ahead
and grab some vanilla extract
773
00:27:54,967 --> 00:27:56,266
to add to my whipped cream.
774
00:27:57,767 --> 00:27:59,767
[Guy] 21 minutes, guys. 21.
775
00:27:59,767 --> 00:28:01,367
-Feel good?
-Yeah, can you do me a favor?
776
00:28:01,367 --> 00:28:03,400
Will you pop that bottle,
give it a taste for me?
777
00:28:03,467 --> 00:28:05,400
[Guy chuckles] So interesting.
778
00:28:05,467 --> 00:28:08,100
-Where did you get this?
-Uh, I had a friend.
779
00:28:08,767 --> 00:28:09,767
Hunter!
780
00:28:09,767 --> 00:28:11,667
-Oh, no.
-Uh, uh...
781
00:28:11,667 --> 00:28:12,867
[Hunter] I'll be right there.
782
00:28:12,867 --> 00:28:14,367
I am asking you
the same question.
783
00:28:14,367 --> 00:28:16,009
Uh, he probably bought it
when he, uh-- with his budget.
784
00:28:16,009 --> 00:28:16,767
Uh, he probably bought it
when he, uh-- with his budget.
785
00:28:16,767 --> 00:28:18,867
[Guy] I'm gonna find
out what happened.
786
00:28:18,867 --> 00:28:20,967
-Check the cameras.
-I'm gonna go--
I'm gonna check the cameras.
787
00:28:21,967 --> 00:28:23,767
[Stephane] Romantic
doesn't mean high-end.
788
00:28:23,767 --> 00:28:28,066
What makes a romantic dinner
is the experience that
you are going to offer.
789
00:28:28,066 --> 00:28:31,266
So I want to make
an experience by offering
two dishes today.
790
00:28:31,266 --> 00:28:33,567
So we're gonna start with
a little bit of a mussel broth
791
00:28:33,567 --> 00:28:34,767
with some grilled bread.
792
00:28:34,767 --> 00:28:36,600
And then what's a romantic
dinner without any dessert?
793
00:28:36,667 --> 00:28:38,767
So we're gonna just do,
just a nice little classic,
794
00:28:38,767 --> 00:28:42,266
uh, whipped cream and
chocolate and strawberry.
795
00:28:42,266 --> 00:28:44,567
So the first thing I need
to start with is the mussels,
796
00:28:44,567 --> 00:28:46,009
so I'm gonna go ahead
and sweat the onions.
797
00:28:46,009 --> 00:28:46,367
so I'm gonna go ahead
and sweat the onions.
798
00:28:47,467 --> 00:28:48,567
Add the mussels.
799
00:28:49,367 --> 00:28:51,567
Cook them for
about 30 seconds.
800
00:28:53,367 --> 00:28:54,567
Then cover it
801
00:28:54,567 --> 00:28:57,767
so that my mussels
can steam and open.
802
00:28:57,767 --> 00:29:00,300
So while my mussels
is cooking, I need to
start on my dessert.
803
00:29:00,367 --> 00:29:02,467
I need to slice
my strawberries.
804
00:29:02,467 --> 00:29:05,767
And for my chocolate sauce,
I'm making my
own double boiler
805
00:29:05,767 --> 00:29:07,367
to melt my chocolate.
806
00:29:08,266 --> 00:29:11,500
Stephane, you got
18 bucks left over there?
807
00:29:11,567 --> 00:29:12,667
Yeah, I got 18 bucks left.
808
00:29:12,667 --> 00:29:14,166
-Man.
-Need some money?
809
00:29:14,166 --> 00:29:16,009
That's all I got left
right there.
I saved one dollar.
810
00:29:16,009 --> 00:29:16,467
That's all I got left
right there.
I saved one dollar.
811
00:29:16,467 --> 00:29:18,567
I saved this.
This is my Guy dollar.
812
00:29:19,066 --> 00:29:20,166
Remember this day.
813
00:29:20,166 --> 00:29:21,100
[Guy] How're we looking, bud?
814
00:29:22,467 --> 00:29:24,000
Looking like I'm a cheap date.
815
00:29:24,000 --> 00:29:26,100
No, no. Not you.
Come on now.
816
00:29:26,100 --> 00:29:27,967
-Today, uh...
-What're you thinking?
817
00:29:27,967 --> 00:29:29,100
I went big. Shrimp.
818
00:29:29,100 --> 00:29:31,467
I'm just gonna do
like a little kinda salad
819
00:29:31,467 --> 00:29:33,767
and maybe fry some
chickpeas for garnish.
820
00:29:33,767 --> 00:29:36,266
-Okay.
-This romantic dinner,
it looks simple
821
00:29:36,266 --> 00:29:39,166
but I grabbed some
pretty big flavors
for a small amount of money.
822
00:29:39,166 --> 00:29:42,900
The garbanzo beans, I'm just
letting those marinate
823
00:29:42,967 --> 00:29:46,009
with lemon juice and olive oil
and the brine from the capers.
824
00:29:46,009 --> 00:29:47,800
with lemon juice and olive oil
and the brine from the capers.
825
00:29:47,867 --> 00:29:51,367
So, I'm just gonna blanch the
green beans in salted water
826
00:29:51,367 --> 00:29:52,900
just to kinda set their color
827
00:29:52,967 --> 00:29:55,066
and give them a little
softer texture.
828
00:29:57,100 --> 00:29:59,166
Next, I need to
work on my shrimp.
829
00:29:59,166 --> 00:30:01,166
But I don't wanna
overpower the shrimp,
830
00:30:01,166 --> 00:30:03,100
so I'm gonna give them
a quick marinade.
831
00:30:03,100 --> 00:30:05,266
A little bit of garlic,
832
00:30:05,266 --> 00:30:08,900
lemon juice, cumin
and some cayenne pepper.
833
00:30:08,967 --> 00:30:11,867
I've been inspired
by watching Guy
give back to the community.
834
00:30:11,867 --> 00:30:13,266
So, if I win today,
835
00:30:13,266 --> 00:30:16,009
I'm gonna donate half my
winnings to Sonoma Family Meal
836
00:30:16,009 --> 00:30:16,100
I'm gonna donate half my
winnings to Sonoma Family Meal
837
00:30:16,100 --> 00:30:18,467
that helps get people
relief food.
838
00:30:18,467 --> 00:30:20,800
Sometimes you just need
a warm meal to get you going.
839
00:30:21,667 --> 00:30:23,367
[Guy] Chefs,
we've got 10 minutes,
840
00:30:23,367 --> 00:30:25,000
you need to be plated
in 10 minutes.
841
00:30:25,667 --> 00:30:27,166
[Liza sighs] All right.
842
00:30:27,166 --> 00:30:29,900
It's time to focus on
the star of the show,
my scallops.
843
00:30:29,967 --> 00:30:32,867
I get them into the pan
and let them get
a crispy crust.
844
00:30:34,567 --> 00:30:36,033
I still have 8 bucks.
845
00:30:36,033 --> 00:30:39,400
I'm gonna head back
out there and get
a few more things.
846
00:30:39,467 --> 00:30:42,500
I need some textural
components that are gonna
make the dish pop.
847
00:30:42,567 --> 00:30:44,200
Yeah, I got enough for you.
848
00:30:44,266 --> 00:30:46,009
I grab breadcrumbs.
Breadcrumbs are cheap.
849
00:30:46,009 --> 00:30:46,066
I grab breadcrumbs.
Breadcrumbs are cheap.
850
00:30:46,066 --> 00:30:47,000
$2.95.
851
00:30:47,000 --> 00:30:48,667
Keep the change.
852
00:30:48,667 --> 00:30:50,166
Big spender.
853
00:30:50,166 --> 00:30:52,166
So I take the nduja
out of the oven.
854
00:30:52,166 --> 00:30:54,567
I add the breadcrumbs,
a little bit of lemon.
855
00:30:54,567 --> 00:30:56,867
I wanna have the acid,
the richness from the stock.
856
00:30:56,867 --> 00:30:59,400
I gotta crisp them up
and make sure they infuse
857
00:30:59,467 --> 00:31:02,667
to get that spicy, oily
goodness into the breadcrumbs.
858
00:31:03,266 --> 00:31:04,166
It's gonna be great.
859
00:31:05,367 --> 00:31:07,667
[Guy] Seven
and a half minutes.
860
00:31:07,667 --> 00:31:10,000
[Stephane] Next, I need
to work on my whipped cream
for my dessert.
861
00:31:10,000 --> 00:31:12,166
I'm gonna use this free item,
862
00:31:12,166 --> 00:31:13,767
the vanilla extract--
863
00:31:13,767 --> 00:31:14,667
Thanks, Hunter,
864
00:31:14,667 --> 00:31:16,009
for another layer of flavor.
865
00:31:16,009 --> 00:31:17,000
for another layer of flavor.
866
00:31:17,066 --> 00:31:18,767
Now that my mussels
have cooked and opened,
867
00:31:18,767 --> 00:31:20,567
I'm gonna add my chopped
parsley in there now
868
00:31:20,567 --> 00:31:21,567
and a bunch of butter.
869
00:31:22,367 --> 00:31:24,100
If I win $20,000 today,
870
00:31:24,100 --> 00:31:26,500
I'm gonna put it towards
a new food truck concept,
871
00:31:26,567 --> 00:31:29,500
representing Sonoma
seasonal breakfast and lunch.
872
00:31:31,200 --> 00:31:34,667
So, as I'm tasting it,
I realize that my butter
sauce is too sweet
873
00:31:34,667 --> 00:31:36,867
and so I'm gonna
try and fix this.
874
00:31:38,467 --> 00:31:40,800
So I'm really hoping
that the amount of water
875
00:31:40,867 --> 00:31:42,867
and butter added
will cut it down.
876
00:31:42,867 --> 00:31:45,367
There's no going back
or making a new mussel,
877
00:31:45,367 --> 00:31:46,009
so we're gonna go ahead
and roll the dice again.
878
00:31:46,009 --> 00:31:48,800
so we're gonna go ahead
and roll the dice again.
879
00:31:48,867 --> 00:31:51,767
[Guy] Five minutes, chefs.
You've got five minutes
to be plated.
880
00:31:51,767 --> 00:31:54,567
[Justin] This salad
is beautiful, bright, light,
881
00:31:54,567 --> 00:31:57,800
along with that shrimp
marinated in the vinaigrette.
882
00:32:01,800 --> 00:32:05,100
The key to cooking shrimp
is not overcooking it.
883
00:32:05,100 --> 00:32:08,700
Nobody wants rubbery
shrimp when they're
having a romantic dinner.
884
00:32:08,767 --> 00:32:11,900
I got so many shrimp
for my money that I couldn't
fit them all in the pan,
885
00:32:11,967 --> 00:32:15,266
so I did grill four shrimp
to give it that smokey flavor.
886
00:32:15,266 --> 00:32:16,009
When my shrimp are done,
I actually toss the salad
into the hot pan
887
00:32:16,009 --> 00:32:19,667
When my shrimp are done,
I actually toss the salad
into the hot pan
888
00:32:19,667 --> 00:32:22,667
to take the chill of it and
welt the frisee a little bit.
889
00:32:23,800 --> 00:32:27,100
I'm hoping I could get Guy
to get me a glass of wine.
890
00:32:27,100 --> 00:32:30,467
So, adding the chardonnay
and finishing it with just
a touch of butter
891
00:32:30,467 --> 00:32:32,867
adds a nice acid
and a little bit of richness
892
00:32:32,867 --> 00:32:35,266
just to finish it
over the shrimp.
893
00:32:35,266 --> 00:32:38,100
Luckily, Hunter kinda
saved me with that chardonnay.
894
00:32:38,166 --> 00:32:41,166
You gotta have some
wine with the food
for a romantic dinner.
895
00:32:41,166 --> 00:32:42,166
There we go.
896
00:32:43,767 --> 00:32:45,300
So, we're down to the
last few minutes, guys.
897
00:32:45,367 --> 00:32:46,009
And, you know what, well,
with three minutes,
898
00:32:46,009 --> 00:32:46,867
And, you know what, well,
with three minutes,
899
00:32:46,867 --> 00:32:49,367
-they need to be
on their plates.
-[Aarti] Yeah.
900
00:32:49,367 --> 00:32:50,867
So first I'm gonna
plate my dessert,
901
00:32:50,867 --> 00:32:53,300
add my whipped cream
into these ramekins,
902
00:32:53,367 --> 00:32:55,567
and then I'm gonna
add my strawberries,
903
00:32:55,567 --> 00:32:58,767
drizzle a layer
of chocolate sauce,
904
00:32:58,767 --> 00:33:01,367
and then add a little bit
more strawberries on top.
905
00:33:01,367 --> 00:33:03,600
So now I have
to plate my mussels.
906
00:33:03,667 --> 00:33:05,567
And lastly,
I pour in my butter sauce.
907
00:33:06,100 --> 00:33:07,300
Two minutes, chefs.
908
00:33:07,367 --> 00:33:08,367
Two to go!
909
00:33:09,567 --> 00:33:10,800
[Liza] It's time
to get plating.
910
00:33:10,867 --> 00:33:13,600
I start with my fennel
and potato puree.
911
00:33:13,667 --> 00:33:16,009
I've got these perfect
seared scallops.
912
00:33:16,009 --> 00:33:16,300
I've got these perfect
seared scallops.
913
00:33:16,367 --> 00:33:20,000
Next component I wanna
put on top is my herb
and fennel salad
914
00:33:20,066 --> 00:33:21,500
with the citrus zest.
915
00:33:21,567 --> 00:33:23,600
And then I've got
my nduja breadcrumb.
916
00:33:23,667 --> 00:33:26,200
And lastly, I'm gonna
grab my caviar.
917
00:33:26,266 --> 00:33:30,500
Why not? Let's just put
a nice, big quenelle
on the top.
918
00:33:30,567 --> 00:33:33,667
Make it just scream
romantic dinner.
919
00:33:33,667 --> 00:33:35,667
[Guy] 60 seconds.
Let's rock and roll.
920
00:33:35,667 --> 00:33:41,567
[Justin] I'm gonna start
by plating the shrimp
and warm bean salad.
921
00:33:41,567 --> 00:33:44,767
Finish it off with a little
chardonnay butter sauce.
922
00:33:44,767 --> 00:33:45,867
Four.
923
00:33:45,867 --> 00:33:46,009
Three. Two.
924
00:33:46,009 --> 00:33:47,867
Three. Two.
925
00:33:47,867 --> 00:33:51,467
-One. Chefs, that's it.
Stop working.
-[judges cheering]
926
00:33:52,900 --> 00:33:54,100
-[Guy] Wow.
-Whoo.
927
00:33:54,100 --> 00:33:56,100
-That's a stressful
date night.
-[Jet] Seriously.
928
00:33:56,166 --> 00:33:58,266
Chefs, I gotta tell you,
those dinners are so romantic,
929
00:33:58,266 --> 00:33:59,900
I feel like I should
get them a room.
930
00:33:59,967 --> 00:34:01,066
Let's take it to the judges.
931
00:34:01,066 --> 00:34:02,100
Right this way.
932
00:34:11,000 --> 00:34:12,600
All right, judges, this is it.
933
00:34:12,667 --> 00:34:14,467
Game two
of Wine Country Chefs.
934
00:34:14,467 --> 00:34:16,767
Our chefs had to make
a romantic dinner. [chuckles]
935
00:34:16,767 --> 00:34:19,367
Up first, Chef Liza,
please tell us what you made,
936
00:34:19,367 --> 00:34:21,000
and where the free
caviar came from?
937
00:34:21,066 --> 00:34:23,967
-[judges laughing]
-Somehow I found this coupon
in my back pocket.
938
00:34:23,967 --> 00:34:26,066
-I just like...
I don't know.
-Look at you.
939
00:34:26,066 --> 00:34:28,767
[Liza] This is a take
on a dish that we do
at my restaurant,
940
00:34:28,767 --> 00:34:30,166
The Spinster Sisters.
941
00:34:30,166 --> 00:34:33,600
And I find scallops to be sexy
because they have
that mouth feel.
942
00:34:33,667 --> 00:34:36,669
I love to pair them
with fennel, potato puree,
to give it a silky undertone.
943
00:34:36,669 --> 00:34:39,567
I love to pair them
with fennel, potato puree,
to give it a silky undertone.
944
00:34:39,567 --> 00:34:43,100
But I always wanna give
a little heat, a little spice,
a little sex appeal, so...
945
00:34:43,166 --> 00:34:44,467
-Okay.
-[Liza] I, uh,
946
00:34:44,467 --> 00:34:47,200
you know, I put a little
nduja sausage in there,
947
00:34:47,266 --> 00:34:49,166
um, with some crispy
breadcrumbs,
948
00:34:49,166 --> 00:34:51,367
and a hunk of caviar
over the top.
949
00:34:51,367 --> 00:34:53,367
I mean, you can't
go wrong there, right?
950
00:34:54,667 --> 00:34:58,367
Chef Liza,
you nailed a romantic dinner.
951
00:34:58,367 --> 00:35:00,266
Gameplay was masterful.
952
00:35:00,266 --> 00:35:03,767
The scallop is so crispy
but buttery all
at the same time.
953
00:35:03,767 --> 00:35:06,669
I think the tiny,
little thing, if anything was,
954
00:35:06,669 --> 00:35:06,967
I think the tiny,
little thing, if anything was,
955
00:35:06,967 --> 00:35:09,867
-the fennel, I got one
that was very thick.
-[Liza] Mmm-hmm.
956
00:35:09,867 --> 00:35:12,200
Liza, this is romantic.
957
00:35:12,266 --> 00:35:15,667
That puree,
I wanna rub on my...
958
00:35:15,667 --> 00:35:17,467
-It's like lotion.
-[judges laughing]
959
00:35:18,367 --> 00:35:20,600
I would agree
with my cohorts here.
960
00:35:20,667 --> 00:35:23,500
It's creamy and crunchy.
961
00:35:23,567 --> 00:35:26,100
It hits all of those
tactile notes,
962
00:35:26,100 --> 00:35:27,967
-which I think is fantastic.
-Great.
963
00:35:27,967 --> 00:35:28,967
You're a fantastic chef.
964
00:35:28,967 --> 00:35:30,700
[Guy] Up next, Chef Justin,
965
00:35:30,767 --> 00:35:34,767
-and 28 bucks,
you romantic, you.
-[judges laughing]
966
00:35:34,767 --> 00:35:36,669
I was balling on the budget,
so, uh, I went North Carolina
style again.
967
00:35:36,669 --> 00:35:39,266
I was balling on the budget,
so, uh, I went North Carolina
style again.
968
00:35:39,266 --> 00:35:42,266
Shrimp. A little bit
of cayenne pepper
on the shrimp.
969
00:35:42,266 --> 00:35:44,467
Uh, a little bit
of garlic in there.
970
00:35:44,467 --> 00:35:49,000
I also finished the dish
with a little bit of wine,
a little bit of butter.
971
00:35:49,066 --> 00:35:50,266
After I went big
on the shrimp,
972
00:35:50,266 --> 00:35:51,967
I didn't have too much
left over,
973
00:35:51,967 --> 00:35:53,867
so I went for some
garbanzo beans.
974
00:35:53,867 --> 00:35:57,467
Chef Justin, the green beans
are just perfectly crunchy.
975
00:35:57,467 --> 00:36:01,266
The frisee is not bitter
because you tamed it
with that wine.
976
00:36:01,266 --> 00:36:04,767
The other romantic thing
to me here is the sauce.
977
00:36:04,767 --> 00:36:06,600
It's light. It's bright.
978
00:36:06,667 --> 00:36:06,669
It's very simple,
and yet, really complex
at the same time.
979
00:36:06,669 --> 00:36:09,900
It's very simple,
and yet, really complex
at the same time.
980
00:36:09,967 --> 00:36:11,367
So really great job there.
981
00:36:11,367 --> 00:36:12,900
I think it's a delicious dish,
982
00:36:12,967 --> 00:36:15,467
and I think
it shows technique.
983
00:36:15,467 --> 00:36:19,600
Shrimp are some of the most
difficult things in the world
to cook.
984
00:36:19,667 --> 00:36:20,600
Yeah.
985
00:36:20,667 --> 00:36:22,166
You did it perfectly.
986
00:36:22,166 --> 00:36:26,667
And I love chickpeas,
garbanzo beans,
and all of that.
987
00:36:26,667 --> 00:36:30,367
But I would have liked
to have had them all
really crispy,
988
00:36:30,367 --> 00:36:32,266
or not crispy at all.
989
00:36:32,266 --> 00:36:36,669
All right. Not to be outdone,
Chef Stephane at 48 bucks.
990
00:36:36,669 --> 00:36:36,700
All right. Not to be outdone,
Chef Stephane at 48 bucks.
991
00:36:36,767 --> 00:36:39,066
What's a romantic dinner
without dessert?
992
00:36:39,066 --> 00:36:41,266
So, therefore, I decided
to serve you guys
993
00:36:41,266 --> 00:36:43,000
uh, two different courses.
994
00:36:43,000 --> 00:36:46,367
The first course with mussel,
that brings a little bit of,
uh, aphrodisiac.
995
00:36:46,367 --> 00:36:47,967
A little sweetness
with the Pernod.
996
00:36:47,967 --> 00:36:52,266
A vanilla whipped cream
with some strawberries
and warm chocolate.
997
00:36:52,266 --> 00:36:54,867
I did not spend
the entire 48 bucks.
998
00:36:54,867 --> 00:36:57,266
I know... I know,
another man once told me that
999
00:36:57,266 --> 00:36:59,900
you know,
"Chefs are good at cooking,
but their bad businessmen."
1000
00:36:59,967 --> 00:37:03,000
-[laughing]
-And so, I wanted to kind of
like prove him wrong.
1001
00:37:03,000 --> 00:37:05,400
And so, therefore,
by saving $17,
1002
00:37:05,467 --> 00:37:06,669
I'm still able to keep
some money in my pocket.
1003
00:37:06,669 --> 00:37:07,567
I'm still able to keep
some money in my pocket.
1004
00:37:09,166 --> 00:37:12,867
I've gotta say, this truly
is a romantic dinner.
1005
00:37:12,867 --> 00:37:14,166
Usually, when you
get two dishes,
1006
00:37:14,166 --> 00:37:16,200
they have to fight,
and I have to pick one
that I like.
1007
00:37:16,266 --> 00:37:17,700
But because
it's a progression,
1008
00:37:17,767 --> 00:37:20,367
it actually increases
the value to me.
1009
00:37:20,367 --> 00:37:22,000
I'm detecting
a bit of sweetness.
1010
00:37:22,066 --> 00:37:26,166
And it's leaning
right on the edge
of a little two sweet.
1011
00:37:26,166 --> 00:37:27,900
[Aarti] Your mussels
are cooked beautifully.
1012
00:37:27,967 --> 00:37:29,867
They're still tender.
They're not rubbery.
1013
00:37:29,867 --> 00:37:33,266
But I think that you
had the advantage
coming into this round.
1014
00:37:33,266 --> 00:37:35,900
You managed to score
the biggest budget,
1015
00:37:35,967 --> 00:37:36,669
and I wish that you
had used more of that budget
1016
00:37:36,669 --> 00:37:39,000
and I wish that you
had used more of that budget
1017
00:37:39,000 --> 00:37:41,567
to make this feel
like a super romantic dinner.
1018
00:37:42,967 --> 00:37:45,967
Uh, the dessert,
if it could have been
a panna cotta,
1019
00:37:45,967 --> 00:37:49,300
something a little more
luxurious on the tongue,
1020
00:37:49,367 --> 00:37:52,400
but I realize you didn't
have enough time to make that.
1021
00:37:52,467 --> 00:37:53,867
Well, chefs,
I'll tell you this,
1022
00:37:53,867 --> 00:37:56,367
it was really a pleasure
to have all three of you cook.
1023
00:37:56,367 --> 00:37:57,867
We're gonna send you
back to the kitchens,
1024
00:37:57,867 --> 00:37:59,567
put the judges to the test,
1025
00:37:59,567 --> 00:38:01,567
-Okay.
-Thank you very much.
1026
00:38:01,567 --> 00:38:05,200
Uh, judges,
20 points available
on gameplay.
1027
00:38:05,266 --> 00:38:06,567
20 points available on taste.
1028
00:38:06,567 --> 00:38:06,669
10 points, plating.
1029
00:38:06,669 --> 00:38:07,900
10 points, plating.
1030
00:38:13,266 --> 00:38:15,266
Unfortunately,
I can't have all of you win.
1031
00:38:15,266 --> 00:38:16,600
Stephane at 42.
1032
00:38:16,667 --> 00:38:17,800
Justin, 43.
1033
00:38:17,867 --> 00:38:19,967
Liza in the bottom at 40.
1034
00:38:19,967 --> 00:38:21,600
Chef Stephane,
let's take a look.
1035
00:38:22,367 --> 00:38:24,300
15 out of 20 in gameplay.
1036
00:38:24,367 --> 00:38:26,767
17 out of 20 in taste.
1037
00:38:26,767 --> 00:38:29,300
8 out of 10 in plating,
for a 40.
1038
00:38:29,367 --> 00:38:30,767
Giving you an 82.
1039
00:38:31,400 --> 00:38:32,400
Well done.
1040
00:38:32,467 --> 00:38:36,166
Chef Justin.
16 out of 20 in gameplay.
1041
00:38:36,166 --> 00:38:36,669
Wow, 18 out of 20 in taste.
1042
00:38:36,669 --> 00:38:37,667
Wow, 18 out of 20 in taste.
1043
00:38:37,667 --> 00:38:41,000
8 out of 10 in plating,
for a 42.
1044
00:38:42,200 --> 00:38:43,667
-For an 85!
-[Stephane] Wow.
1045
00:38:43,667 --> 00:38:45,767
-[Guy] Wow. Congratulations.
-[Liza] Yeah. Whoo.
1046
00:38:45,767 --> 00:38:50,000
Chef Liza.
Need a 45 or better.
1047
00:38:51,000 --> 00:38:53,967
18 out of 20 in gameplay.
1048
00:38:53,967 --> 00:38:56,367
-19 out of 20 in taste.
-[chefs] Whoa!
1049
00:38:56,367 --> 00:38:58,667
9 out of plating,
for a 46.
1050
00:38:58,667 --> 00:39:03,000
-And congratulations
for 86 points!
-[judges cheering]
1051
00:39:03,066 --> 00:39:05,166
Oh! Wild!
1052
00:39:05,166 --> 00:39:06,669
-Talk about
a come-from-behind win.
-Yeah!
1053
00:39:06,669 --> 00:39:08,667
-Talk about
a come-from-behind win.
-Yeah!
1054
00:39:08,667 --> 00:39:09,800
Ladies and Gentleman,
1055
00:39:09,800 --> 00:39:11,567
-the winner
of Wine Country Chefs.
-Thank you.
1056
00:39:12,200 --> 00:39:13,800
Chef Stephane, Chef Justin,
1057
00:39:13,867 --> 00:39:15,300
thank you very much,
have a great evening.
1058
00:39:15,367 --> 00:39:16,867
-This way, guys.
-[judges applauding]
1059
00:39:16,867 --> 00:39:18,367
[Stephane] So, if I had
to choose one thing,
1060
00:39:18,367 --> 00:39:20,667
I would have spent
my entire budget.
1061
00:39:20,667 --> 00:39:21,867
Good job, you guys.
1062
00:39:21,867 --> 00:39:23,600
Definitely some tough
competition.
1063
00:39:23,667 --> 00:39:25,100
But it was fun
to hang out with Guy
1064
00:39:25,166 --> 00:39:27,166
and see him working
in his element,
1065
00:39:27,166 --> 00:39:28,867
and it was great
to see Hunter all grown up
1066
00:39:28,867 --> 00:39:31,867
and, uh, following
in his dad's footsteps.
1067
00:39:33,367 --> 00:39:34,867
Congratulations, Chef Liza.
1068
00:39:34,867 --> 00:39:36,567
Come over here
and say hey to the judges.
"Let's go shopping."
1069
00:39:36,567 --> 00:39:36,669
All right. [chuckles]
1070
00:39:36,669 --> 00:39:37,867
All right. [chuckles]
1071
00:39:40,166 --> 00:39:41,700
Here in Flavortown Market,
1072
00:39:41,700 --> 00:39:45,000
we have a couple of different
ways for you to win
up to $20,000 bucks.
1073
00:39:45,000 --> 00:39:47,567
Now, there is
the trivia spree...
1074
00:39:47,567 --> 00:39:49,166
Okay.
1075
00:39:49,166 --> 00:39:53,800
...where you have two minutes
to grab the five items
and solve the clues...
1076
00:39:54,867 --> 00:39:57,967
-on this list.
-Mmm-hmm.
1077
00:39:57,967 --> 00:39:59,600
Every item that you grab,
you find,
1078
00:39:59,667 --> 00:40:01,600
you put in the basket,
and you will get...
1079
00:40:01,667 --> 00:40:03,767
[clicks tongue]
...4,000 bucks.
1080
00:40:03,767 --> 00:40:06,669
You get all five items,
you win $20,000.
1081
00:40:06,669 --> 00:40:07,867
You get all five items,
you win $20,000.
1082
00:40:07,867 --> 00:40:09,700
Or you could skip
that shopping spree,
1083
00:40:10,667 --> 00:40:12,700
and you can go
for the mystery check
1084
00:40:12,767 --> 00:40:15,700
that you will see
is right behind that door.
1085
00:40:15,767 --> 00:40:21,667
-Anywhere from
$12,000 to $20,000
-[Liza] Oh, my gosh.
1086
00:40:21,667 --> 00:40:23,467
Your name's already on it.
1087
00:40:23,467 --> 00:40:26,166
I'm already riding this ride.
I gotta... I gotta go.
1088
00:40:26,166 --> 00:40:27,567
-Gotta go.
-Yeah.
1089
00:40:27,567 --> 00:40:28,667
I gotta go.
1090
00:40:28,667 --> 00:40:30,100
So, you wanna go shopping.
You sure?
1091
00:40:30,166 --> 00:40:32,066
All right. I'll read you
the first one,
1092
00:40:32,066 --> 00:40:36,667
which is fruit on a vine
that is Sonoma County's
biggest crop.
1093
00:40:37,266 --> 00:40:38,166
Good luck, Chef.
1094
00:40:38,900 --> 00:40:39,967
-And she's off.
-[Jet] Whoo!
1095
00:40:39,967 --> 00:40:42,266
-Liza!
-[Aarti] Whoo-hoo.
1096
00:40:42,266 --> 00:40:43,467
[Liza] I run for grapes.
1097
00:40:44,400 --> 00:40:45,500
Got it.
1098
00:40:45,567 --> 00:40:47,567
[Guy reading]
1099
00:40:51,200 --> 00:40:53,600
Legs. Oh, yeah,
crab, of course.
It's gotta be crab.
1100
00:40:53,667 --> 00:40:55,467
-[judges cheering]
-[Guy] There we go.
1101
00:40:58,800 --> 00:41:00,100
[Jet] Come on, Liza.
1102
00:41:00,900 --> 00:41:02,367
-There we go.
-Yes.
1103
00:41:02,367 --> 00:41:03,533
12 grand.
1104
00:41:10,100 --> 00:41:13,367
And I knew Russian river.
That was such an easy clue.
1105
00:41:13,367 --> 00:41:14,667
Thirty-five seconds.
1106
00:41:14,667 --> 00:41:15,700
Russian.
1107
00:41:16,567 --> 00:41:18,367
Argh! Russian, where are you?
1108
00:41:18,367 --> 00:41:19,667
-Yes.
-[Guy] There you go.
1109
00:41:19,667 --> 00:41:20,700
-Yes.
-Yes. Okay.
1110
00:41:21,767 --> 00:41:23,767
[reading]
1111
00:41:30,100 --> 00:41:31,667
-Five.
-[Aarti] Run!
1112
00:41:31,667 --> 00:41:32,967
-Four.
-Run!
1113
00:41:32,967 --> 00:41:34,166
-[Guy] Three.
-Let's Go! Go! Go!
1114
00:41:34,166 --> 00:41:35,667
-[Jet] Get it. Get it. Get it.
-[Guy] Two.
1115
00:41:35,667 --> 00:41:36,669
-[Liza] Yes!
-[Guy] One. Stop!
1116
00:41:36,669 --> 00:41:37,700
-[Liza] Yes!
-[Guy] One. Stop!
1117
00:41:39,266 --> 00:41:40,500
Ho-ho!
1118
00:41:40,567 --> 00:41:43,266
[Liza] This money's going
towards scholarships for women
1119
00:41:43,266 --> 00:41:45,767
who wanna get involved
in the hospitality industry.
1120
00:41:45,767 --> 00:41:48,500
And then, take my family
for a trip.
1121
00:41:48,567 --> 00:41:49,600
See what happened?
1122
00:41:49,667 --> 00:41:51,467
We bring in these
wine country chefs,
1123
00:41:51,467 --> 00:41:53,266
and they take it for 20K
1124
00:41:53,266 --> 00:41:54,667
right here
on Guy's Grocery Games.
1125
00:41:54,667 --> 00:41:55,800
What will happen next week?
1126
00:41:55,867 --> 00:41:57,400
You'll have to find out.
We'll see you then.
1127
00:41:57,467 --> 00:41:57,800
-Adios.
-[Jet] Yeah!