When I visit a joint on Triple D,
it takes just one bite
to tell me if something is good,
or if it's really good.
Out of the gate dynamite!
But some bites are so good I can't resist taking another,
well, and maybe another.
-[crunches] -And that's when I know it's a guilty pleasure.
Tonight's chefs have all made me food so irresistible,
that I couldn't resist having them on Triple G,
making great food while playing our wicked games.
-What? -[bowling pins clattering]
This speaks to all my guilty pleasure needs.
Good?
-[chuckles] -[Guy] It's Triple D Guilty Pleasures,
right now on Guy's Grocery Games.
So, let's meet our chefs. Now, first up, it's Gerardo Davila,
the executive chef who made me French toast stuffed
New York style cheesecake...
I mean, delicious.
...at his restaurant in Puerto Rico.
[Gerardo] Triple D was one of the best experience I have ever been.
Couldn't believe it.
And now, I'm in Flavortown.
Hey, good to see you again, Guy.
I told you, buddy.
Next, Ryan Pederson, the South Dakota chef
who served me his ultra-spicy Regret lamb burger,
when I was at his joint with Justin Warner.
[Ryan] At Urban Chislic, we were so fortunate
to have Guy visit us for Triple D.
Little sting-bada-bing, uh?
[Ryan] I made him a Regret lamb burger.
[Guy] That lamb burger is the thing I enjoy the most about it.
Guy really liked it and Justin Warner about died.
[chuckling] Nice, warm heat.
Sub-Saharan.
What's up, chef?
-What's going on, man? -Did you bring me anything?
-Give me a few minutes, I'll get you something. -Okay, good.
Then there's Renee Fox,
Santa Fe chef responsible for bodacious bison poutine,
and who works off her guilty pleasure foods
by running marathons.
[Renee] I run marathons,
because it affords me an opportunity
to eat a few things I shouldn't eat as often as I do.
-[in sing-song voice] Dangerous. -[laughs]
So, when Guy came to Arable for Triple D,
he really enjoyed our bison poutine.
[Guy] That's a destination dish.
I'd come back tomorrow for this.
-There she is. -Hey.
-[Guy] There she is. -[chuckles]
-Look at that smile. -Hi.
[Guy] And finally,
Beau Vondra, the chef
at Hot Sauce Baker from Sioux Falls,
who made me his out of bounds
Porculese sandwich.
[Beau] I'm a partner in Look's Marketplace in Sioux Falls, South Dakota.
When Guy came to visit Look's Marketplace, he brought Justin Warner.
We fed him the Porculese sandwich,
which is, uh, kind of, pork, on pork, on pork, on pork.
It's a full home run.
There are three textures of pork, three flavors of pork.
It's a triple punch.
I know he brought beer for me,
I know he brought some sandwiches...
-He didn't bring any... -Oh, man, I'm sorry.
[laughing]
[Guy] Boy, things were gonna go easy.
Now they're gonna get really hard.
It was hard to decide which chefs
to invite for the Triple D Guilty Pleasure Competition.
After visiting your joints,
I almost changed the name from Triple D to Quadruple D.
I was gonna call it Diners, Drive-ins
and Decadent Dishes.
We have two guilty pleasure games in store for you,
that will require all of your awesome culinary skills.
Now, the chef with the lowest score, unfortunately,
at the end of round one... [clicks tongue]
...will hit the road, back to your Triple D joint. However,
the chef with the highest combined score at the end of both rounds,
will get a chance to shop Flavortown market
for up to 20,000 bucks.
-[cash register dings] -[Guy] In the first round,
I want you to wow the judges
the same way that you wowed me from the get go.
I want you to make them your favorite
guilty pleasure.
Whether it involves French fries, French toast,
or a half-pounder, okay?
I don't care what...
Half pound.
Hunter!
[Hunter] Yo. Hi.
-What's up? What's going on? -I'm forgetting something.
-Chefs, how are you? -Why... What ends with half pound?
-A scale? Like, half pound... -Scale. That's it.
-Scale? Oh. -I knew it was something.
That's right.
You get to shop for anything you want
-in Flavortown Market. -[Hunter] Mmm.
But you only get to use
six and a half pounds of ingredients.
What?
[Guy] That's right, because this is
Watch Your Weight. There you go.
So, here's what you got. You have 30 minutes
to shop, prepare, and plate your favorite guilty pleasure.
The thing is,
is you can only use six and a half pounds of ingredients.
One shop,
weigh in, start cooking.
Did we ever do, like, a three pound?
No. We had a time when we gave 'em
six pounds, but then we, in the middle of shopping,
took off two of the pounds. And then,
then there was the... Then there was the one pound challenge.
-Is that, you can take out one of their pounds-- -[Guy] Yeah.
They're gonna go nuts over that.
[Guy] What are you focusing on?
-[laughs] -I don't know. I'm just
-looking around. -[Guy] Okay.
When you go to the scales, I want you to think about this.
What do you need the most?
-Okay? -Mind melding. Go.
[Guy chuckles]
[Renee laughs]
Gerardo's no dummy. He knows what's going on.
Don't pick any Aisle 8.
[Guy] Can we talk about guilty pleasures?
I'm guilty about how much pleasure I get messing with them.
Make cheese burgers.
Guy tells us we have to make our favorite guilty pleasure food.
Look's Marketplace is known to be a butcher shop.
Uh, small package.
So, right away, my mind
goes to Double Cheese Smash Burgers.
And I can only make my burgers with six and a half pounds of ingredients.
That's tough.
All right.
Potato buns.
I could add an egg, I could add a bacon,
but I'm just gonna go with all the classic flavors,
I think that are gonna work out,
like stone ground mustard to add a little more tanginess.
American cheese.
Nothing melts like American cheese.
It can act as two things,
it's a sauce and a cheese.
All right. I'm ready.
-Ready to weigh. -[Hunter] Come on this side.
[Beau] Burgers mean guilty. They're greasy,
they're fatty, they're cheesy, they're unctuous.
Cheese.
It's not fancy, it's guilty.
You are at six and a quarter.
[Beau] I need pickles. Well, a jar of pickles weighs more
than a quarter pound,
so I am gonna crack this jar open, take some pickles out,
-put 'em in a container and see how it works. -Six and a half.
-[Beau] Perfect. -[Hunter] You're ready to roll. Good luck, brother.
Thank you. All right.
Gotta be economical in your purchases.
It might be smarter to grab
eight ounces of bacon versus grabbing one that's 16 ounces of bacon.
You're not gonna need all of that bacon.
Just gotta be a smart shopper.
Okay. I need some meat.
I don't think a guilty pleasure has to be a lot of stuff.
It needs to be all really good stuff.
[laughs]
Chorizo.
At the restaurant, we do some awesome nachos.
I'm gonna bring the flavor with two meats.
I think one is too simple and definitely not guilty enough.
So, I'm gonna grab lamb sausage.
-What are you thinking? -I'm thinking nachos
with a couple of different meats.
Six and a half pounds of food, when you add in the packaging,
and when you have something you wanna make that's super indulgent,
just doesn't seem like enough.
Tortillas. Yes. I don't know if that's enough.
[Guy] If you're making nachos,
-I would go with two. -[Renee] Go big or go home.
I'm gonna take fresh tortillas and fry them myself,
and season it with the pantry.
Cauliflower. Need just a little bit of it.
-Oh, you better watch out on doing that. -[chuckles]
You never saw that. You never saw that.
-I didn't see that. -[Renee laughs]
-I'm ready. -All right, here we go.
[Renee] I need the tortillas.
-[Hunter] Okay. Good. -[Renee laughs]
-[Hunter] Good luck. -All right.
-Thank you so much. -[Hunter] You got it.
[Renee] Okay.
These are my guilty pleasures. All the salumes.
Sugar, chocolate, baby food, dog... Dog food?
Not gonna need dog food.
Oh, my God. Your favorite guilty pleasure food?
Beef, we're gonna do one of those.
At the restaurant,
we do burgers.
I'm gonna do this great patty melt.
Little guy? Little guy. That'll save some pounds.
If you're gonna do a patty melt, you gotta go rye bread.
Dill rye.
The bad news is bread and meat
are heavy.
Russian Rye.
As a topping...
Uh, jelly jam.
...I'm going to do a apple bacon jam
with fresh jalapenos on it.
-[exhaling rhythmically] -What you looking for chef?
I don't know. My sanity?
Yeah, well, that's a good start, place to start.
[sighing] Oh, there...
If you're gonna do a guilty pleasure,
it's really hard to not do fries with a burger.
I mean, that's like having a sundae
without whipped cream on it.
-There you go, you're dead six and a half. -We're good?
[both] All right.
[Gerardo] Okay, okay, okay.
So, for my guilty pleasure, first thing I think of
is a great crispy...
Ch-ch-ch-ch-ch...
...chicken sandwich.
[gasps]
But I have only six and a half pounds.
Oh, man.
I didn't come all the way from Puerto Rico to watch my weight.
So, I'm gonna get the chicken cutlets,
because a full chicken breast is gonna weigh too much.
Nice looking brioche.
When you're making a guilty pleasure sandwich,
a nice fried egg on top makes everything better.
-Cucumber. -[Guy] There you go.
Go by priority. What do you need the most?
Five and three quarters.
-[clicks tongue] Can I? -No. [laughs]
[Gerardo] So, I grab, uh, big cucumbers
to make, uh, pickles.
But they were too heavy.
[Guy] Here, you got Persian cucumbers right here, chef.
[Gerardo] So, it's a six and a half weight challenge.
-I had to grab small cucumbers. -There you go.
You're out.
[Gerardo] So, I spent a lot of time shopping.
Eight minutes!
[whispers] Yes, baby.
But I know with the few time that I had, I could deliver
a great guilty pleasure.
Now it's my pleasure to introduce our Guilty Pleasure judges,
the celebrated chef who's guilty of winning
way too many times on Triple G,
-the Mayhem himself, Chef Aaron May. -[Rocco] Yay.
The culinary icon who feels guilty
that he secretly likes California
-way more than he likes New York-- -[all laugh]
-[Guy] ...Chef Rocco Dispirito. -Who told you?
And Food Network star and cookbook author
who knows all the guiltiest spices,
the one and only spice queen, Chef Aarti Sequeira.
Aarti, what's your guilty pleasure?
-Pizza. -Really?
-That's a good one. -I love pizza.
-Rocco. -[Rocco] Oh, you know what it is.
It's risotto. It's my favorite thing to make,
-my favorite thing to eat. -[Aarti] Ooh.
You've had it. I've made it for you.
-Oh, he crushes a risotto. -Come on.
-May? -Ice cream is what I feel guilty about.
Really?
I love some ice cream.
I could OD on dumplings.
-Mmm, yeah, that's a good one. -OD.
I just bought $300
worth of frozen soup dumplings,
-and had them shipped to my house. -[Aarti] Yum.
I love it.
[Guy] 21 minutes.
-Chef, what's on the menu? -[Beau] I'm making double cheeseburgers.
-Double cheeseburgers. -Smash burgers, Oklahoma style.
Okay, what's gonna make them special?
[Beau] I like to keep 'em simple, and make doubles,
double cheeseburgers. A little acid from some pickles,
-a little Dijonnaise. -[Guy] There you go!
[Beau] Smash burger has to have double patties, because a perfect burger
has a good meat to cheese to bun ratio.
-[grinding] -[Beau] Let's get those seasoned up, ready to go.
Burgers mean guilty, they're greasy, they're fatty, they're cheesy,
they're unctuous.
Oklahoma style Smash burger is...
During the Depression, when people didn't have a lot of money for beef,
they would use a bunch of onions,
and then griddle and smash the onions into the burger.
It's gonna give the burger a little more flavor,
give it a little different texture,
kind of add a little pop to the burger.
One of our kitchens, that's one of their specialties.
The chefs up there crank out
hundreds of burgers a day, easily.
When Guy came to visit me in the restaurant, he told me I should be on Triple G,
and I'm here.
It's crazy, it's wild.
There's no clock on Triple D . [chuckles]
Well, I feel a little out on my own,
but I think I got this.
[Rocco] You can tell the pressure's on.
Playing games like Watch Your Weight in Flavortown,
under the time pressure, totally different than
-cooking in your own home kitchen, on Triple D. -Right.
It's a whole different ball game.
[Aaron] Watch Your Weight, six and a half pounds.
[Aarti] Very hard on his Triple D brethren.
[Aaron] I, I feel like
Guy's maybe getting a little bit salted in his old age.
-[chuckles] -Six and a half pounds.
Inflation has caught up with Flavortown.
You know, back in my day,
I had to cook barefoot in the snow.
-[laughs] -Both... Uphill both ways, right?
-20 mile walk up the hill. -Up both ways.
And we only got three pounds!
[Guy] 20 minutes, chefs.
Twenty to go.
[Renee] We got meat so we're definitely gonna get this started first.
Chef, how you feelin' over here?
[Renee] I'm feeling like I can't believe there's only 20 minutes left. [laughs]
Oh, that's a lot of time.
[Renee] I love two kinds of meat.
Nachos, they're guilty and pleasurable.
And I'm sneaking in some pretty veggies.
[Guy] That's a big deal. It's a strong move.
[Renee] And I'll chop it into smaller pieces when it's done.
First I'm gonna start on the chorizo and the lamb sausage.
If you're in Flavortown, you have to bring flavor,
and chorizo, with a high amount of fat, lots of spices
is always pleasurable.
-Make sure I don't burn the sausage. -[Guy] Those grills
-are super-hot. Watch that sausage, okay? -[Renee] Got you.
Meeting Guy,
and having the opportunity to share with him
what I do,
um, has been a great experience.
It really is a life changer, and it's something I'm really grateful for.
Beautiful.
While my sausage is in the oven,
I'm gonna start frying my chips.
We always make our own chips at the restaurant.
Makes all the difference in the world. Okay.
-[Guy] How we looking, Chef? -[Renee] Looking good.
I just want these to fry faster.
-Can you do that? [laughs] -No, I...
-You got... You got time. -[Renee] Okay.
This is a guilty pleasure challenge.
There's gotta be a big pile of chips.
These little countertop fryers are,
you know, it's like the little engine that could.
[laughs] Right?
[Guy] Drop all that moisture in there,
it takes a little bit of time.
[Renee] These are gonna be awesome.
[Guy] Chef, how we looking?
-[Ryan] Looking good, man. -What's your game plan? What's your menu?
[sighs] Well...
Well's a deep subject.
-[Ryan] So, just gonna do a patty melt. -[Guy] Okay.
Your six and a half pound rule...
-Okay. -...kind of means I forgot cheese.
You've had tons of patty melts with no cheese, right?
Oh, of course, that's the old favorite.
You can mix some of that butter into the meat.
You could do a butter burger
-and really get some of that unctuousness-- -Oh, hell, yeah.
I know you probably were planning on that already, I mean...
-It's just silly if you wouldn't. -[Ryan chuckles]
Man, if we're trying to go in the vein of a patty melt,
cheese would be a really good ingredient to have grabbed.
And so butter burgers it is.
[singing]
This burger, it's not gonna be traditional.
I'm gonna put together this awesome,
jalapeno and honey crisp apple bacon jam with shallots.
It's gonna be salty, it's gonna be sweet, it's gonna be savory,
and of course, guilty. I absolutely know
the judges are gonna love this.
I'm just gonna let them start to caramelize,
while I go to work on my beef.
I was gonna make this great patty melt,
but I can still make an unbelievable burger
with this chunky caramelized condiment.
It's fire. It's everything you would want. So...
I don't need cheese.
Good?
Corn starch.
-Chef, how we lookin'? -[Gerardo] Okay. So, I'm doing
a crispy chicken sandwich,
homemade pickles,
egg on top. Some cheese.
-Some bacon. -Let's get moving, Chef.
You got a lot of work to do.
[Gerardo] First, I start on my fried chicken batter.
I wanted to use beer
but it weighed too much, so this whole batter is made of stuff
that I already had in my station.
Corn starch, my friend.
Come on, pepper.
Guilty pleasure is
a lot of frying, a lot of sweetness,
a lot of cheesiness. And I love to win.
While my chicken is in the fryer,
I'm gonna start to make my house made pickles.
[snaps fingers]
I use everything that I had in my pantry.
So, I use red wine vinegar, sugar, and water.
I didn't have to get anything from the weight limit.
That's a good game plan.
Gerardo's so smart to lean so heavily
on his pantry, for the pickling,
and for the dredge for his fried chicken.
[Guy] 10 minutes, chefs.
We've got 10 to go.
[Beau] Little wild. Getting a little wild.
My burgers are finished.
Now, I'm gonna make a grainaise sauce for my burger.
Guilty pleasure, you gotta have the extra, the extra, extra sauce.
My mom is a good cook. My grandparents were great cooks.
I started out as a fry cook,
and that was when I was 16 years old,
and I've never left the kitchen since.
Awesome. Spectacular.
Eight and a half minutes, chefs.
[Renee] I'm gonna get some flavor on the pickled vegetables.
Let's start that now.
Pickled vegetables are a guilty pleasure, because they bring that acid.
You need that balance, you need big pops of flavor,
and the pickled vegetables are gonna bring that.
Sneaking in some pretty veggies.
I chose Fresno chilis,
and purple cauliflower.
There was no way I could get jarred escabeche or pickled escabeche, fresh,
'cause it would have weighed too much.
Triple D chefs are amazing at creating
their own versions.
Everything we make is really from scratch.
At the restaurant, our claim to fame is
every component's from scratch.
Time is running out, and I don't have
any melted cheese yet.
Without that, I don't have nachos.
I'm gonna do a pile of chips,
then layer on the chorizo,
and then I'm gonna add as much cheese as I can possibly get on these plates.
And I hope I have enough time to get that cheese melted.
Five minutes.
[in sing-song voice] It's crazy in Flavortown.
[Ryan] With my bacon jam done,
I got sweet potato.
If I'm gonna make a burger, gotta have some French fries,
made from scratch.
Guilty pleasures are not gonna trim your waist line,
but they're gonna make you feel
so good in the moment.
At the end of a long day, when I'm tired,
and want to eat something,
that's always gonna be fries and burgers.
Three minutes.
[Gerardo] When you're making a nice, crispy chicken sandwich,
you need that brioche bread
that's gonna soak up all the butter and get crispy outside.
There is a chicken sandwich in the restaurant.
Since Guy has come visit us in Triple D,
the lines are crazier than ever.
So, the wait used to be one to two hours,
now it has gone up from three to four.
Being in Triple D is a chance
of a lifetime. So, you get the opportunity,
you take it.
Oh, baby, come on.
Being featured in Triple D
has proven why I choose the culinary arts as a profession.
Making sunny side up eggs for the,
for the sandwich.
I'm a brunch chef, so I make the perfect eggs.
Go, eggy.
So, if you wanna make something very guilty, just put an egg on it.
[Guy] Chef, you have two minutes,
you need to start plating.
[Beau] It's time for me to, uh, get this burger on the plate.
I'm gonna get the grainaise, I'm gonna get it on both sides of the bun
because one side's not enough.
It's a guilty pleasure, you gotta have the extra mayonnaise on it.
Then I stack my Oklahoma style Smash burgers, and get 'em on the bun.
Oh, my God, the Smash burger looks insane.
[Beau] Flavor wise, game play wise,
I think I crushed it.
[Guy] One minute and 30 seconds left.
[Renee] I've got a lot of components to still layer on these nachos.
[vocalizing]
That grilled lamb sausage,
pickled veggies,
and I also have the Pico de Gallo.
I wish I had a little more time to layer my ingredients,
but I got everything on there. I think my nachos
look like a guilty pleasure, for sure.
One minute.
[Ryan] Rye bread is just huge, burgers are not. So, I'm actually,
gonna trim some of the ends off.
I wanna make sure I got the right mead to bread ratio.
Pulled up my sweet potato fries.
Kind of disappointed that I don't have many of them,
but on a Watch Your Weight challenge,
you're not gonna get a whole lot.
Twenty seconds, chefs!
[Gerardo] So, let's build this Guilty Pleasure sandwich.
I place two crispy chickens on top,
with my guilty fried bacon, and most importantly,
my house made pickles.
The last thing I did was throw the sunny side egg on top.
This fried chicken sandwich screams guilty pleasure.
Five,
four, three,
two, one.
Chefs, stop working.
-Oh, man. -Nice job, chefs.
-[Rocco] Whoo! -[Aaron] Wow.
-[Aarti] Wow. -[Rocco] That was intense.
-[Guy] Right down to the wire. -[Aarti] That was.
All right, chefs. It's time to get the verdict on your guilty pleasures.
Let's take 'em to the judges. Right this way.
All right judges, here we are. This is game one of Triple D Guilty Pleasures.
We played a little Watch Your Weight.
Chefs had to prepare their favorite guilty pleasure,
using only six and a half pounds of ingredients.
Up first, Chef Beau, tell us about this dish, buddy.
I made an Oklahoma-style smash burger.
Onions smashed into the patties. I did doubles.
You can't do a single burger. You got to do two.
A little dijonnaise to kinda add to it,
a little American cheese to act as both a sauce and a cheese.
Good?
[laughing]
You can get buried with one of those.
Chef, when I think guilty pleasure, I think
fried chicken, ice cream, pizza, risotto and smash burgers.
-Awesome. -[Rocco] Bulls eye.
The balance here is just perfection.
Note to self, always make a smash burger.
You played the game really well.
I mean, even though you had some jarred items there,
you still managed to give us something
that feels like a really big bite.
This is a great burger.
The only place I would maybe ding you is on plating, right.
I don't feel like you really pushed any boundaries here on the plating.
You put a burger on a plate and gave it to us.
That's fair.
All right, up next, Chef Gerardo.
So, my guilty pleasure,
the crispy chicken sandwich.
There is brioche buns with lots of butter.
Two fried chicken, sunny side egg,
mozzarella cheese, and bacon.
That's guilty pleasure for me.
This speaks of all my guilty pleasure needs.
The egg yolk is jammy, it almost acts like a sauce.
Plating in my plate was a little sloppy.
I would have liked to have seen it a little more tightly composed.
[Aarti] Your chicken is cooked beautifully,
your egg has a beautiful burst of yolk, it's lovely.
One of the smartest things you did
was use so much of your pantry.
You didn't buy pickles, you made pickles.
You made your dredge for your fried chicken.
That's really smart in the Watch Your Weight Challenge.
So, good job there.
But, I wish there was a little bite of something spicy.
Pickled jalapenos would have just taken this over the top.
Thank you, chef.
All right, up next, Chef Ryan. What do you have for us, bud?
My guilty pleasure is simply burgers.
Hamburger on rye with a honey crisp shallot bacon jam
and fresh jalapenos,
with sweet potato fries.
Pick it up, bite it all together or is this...
-Either way you would like to do it. -[Rocco] All right.
I eat 'em in one bite.
You nailed the guilty pleasure.
Everyone loves a burger.
Anytime you use bacon jam, you are definitely
in the realm of guilty pleasure.
It doesn't give me that guilty pleasure feel.
There was no gooey cheese on top of the burger,
there was no aioli or mayo-based sauce,
like I was like, "Eh, looks nice, but is this guilty pleasure?"
The side that is not making me feel guilty
it's making me feel like repentance is [chuckles]
this side here with the sweet potato fries.
I wish there was more fries, so it would have felt like this big, abundant plate.
Heard, chef. Thank you.
Judges, thank you very much.
Not to be outdone though, Chef Renee.
I have a plate of guilty pleasure nachos for you
because one meat is not enough, it should be two,
[chuckles] lots of cheeses,
and lots of little surprise bites from
fresh vegetables and pickled vegetables.
So, please indulge.
Before you slobber all over 'em, Rocco.
[laughing]
Rolling up into Flavortown, serving Guy Fieri nachos,
is about as bold a move
as me wearing this jacket and he's famous for them,
[laughing]
[Rocco] You're hitting all the marks of guilty pleasure.
I wonder when you did your shopping though,
if you knew you were going to make nachos.
The purple cauliflower and the parsley,
are a little bit of outliers.
You could have cilantro instead of parsley
which maybe would have been a better fit for nachos,
Any chance that she was grabbing cilantro and grabbed the parsley,
they sit right next to each other.
It's true. I thought I grabbed cilantro until I started cutting it. [laughs]
Okay, fair enough.
You shopped very smartly.
I think you picked a really great dish.
For me it's just layering. I wish you had layered
all of these different elements so that
by the time I get down to the bottom,
-Yes. -Um, you would have got that one slightly soggy chip
that has everything on it crispy on the edge.
-You know what I mean. -I'm with you.
That's the one that I wait for.
Fair enough. Thank you.
[Guy] All right. Thank you very much, chefs.
Triple D goes to Triple G.
We're gonna ask the chefs to return back to the kitchen,
let the judges deliberate, and we'll all you back in a bit.
-Thank you very much. -Nice work guys. Thank you, guys.
[applause]
All right, judges, 20 points available in gameplay.
20 points available in taste,
ten points available for plating
for a total of 50 points.
Chefs, first let me tell you, thanks for lettin' us
visit you for Diners, Drive-Ins and Dives.
Triple D happens not because of me but because of you.
We asked for guilty pleasures,
you all did a great job with it.
But unfortunately, someone goes.
So, let's take a look.
First, Chef Gerardo, Gameplay, 17 out of 20,
taste, 17 out of 20,
plating, 7 out of 10.
41 points.
-Not bad. -Thank you.
[Guy] Not bad, chef.
Chef Ryan.
15 out of 20 in gameplay.
17 out of 20 in taste.
7 out of 10 for plating for a 39,
just two points behind.
Chef Renee,
16 out of 20 in gameplay.
16 out of 20 in taste,
7 out of 10 for plating, for a 39.
A tie.
For Ryan and Renee, 39, 39.
Beau, got to beat a 39, bud.
18 out of 20 in gameplay.
18 out of 20 in taste and 7 for plating,
for a 43.
[sighs]
[Guy] Woah.
41 for Gerardo, 43 for Beau
and a tie in the bottom for Ryan and Renee.
-Unfortunately, we got to say good night. -[sighs]
[Guy] It's been awesome to have you.
Chef, chef, thank you very much.
-Thank you. -[Guy] Adios.
[all applauding]
[Ryan] I'm going back home.
My guilty pleasure really wasn't guilty enough,
but I also had fun making greasy cheeseburgers.
[Renee] I loved being part of the Triple D family,
and now I get to be part of the Triple G family
and it's a blessing.
[Ryan and Renee] Thank you.
All right, chefs. Here we are,
the final round of Triple D guilty pleasures.
We got a battle between San Juan and Sioux Falls.
Chef Beau, you're in the lead,
but I will tell you, a truly guilty dish from Chef Gerardo,
could win him some big bucks.
So, for the final challenge,
I want you to pull out all the stops.
I want you to make the judges, the Decadent Diner Dinner.
Triple D, get it.
But first, we'll play a little family guilty pleasure.
We'll do a little Grocery Bowl.
If you wanna take a look, each pin has a name,
of some ingredient that you probably would rather not cook with.
So, you have caviar dip, single malt scotch,
champagne jelly beans, mmm,
vanilla beans, cognac, lobster ramen,
saffron, foie gras chips,
and truffle jerky.
But, if you knock that pin down or that bottle down,
it has that item on it, you don't have to cook with it.
You guys are helping each other on this one.
Well, this is the only time you're gonna play together.
The ingredients that are left standing, well those
are the ones you must incorporate in your dish.
Come on up, Beau.
-[Beau straining] -There you go.
Whenever you're ready, chef.
You got this, Beau.
Aah!
[Hunter] You got Caviar dip and saffron are down.
[Guy] Gerardo, you're up buddy.
Wow!
Vanilla bean and champagne jelly beans.
Now, since we had a double elimination,
there was supposed to be another chef here.
All right, if he's gonna hit any...
[Rocco laughing]
[all exclaiming]
[Aarti] What?
[Rocco] Yay, nice.
-[Guy] So, chefs! -[Hunter] Not bad, dad.
Foie Gras chips and Cognac,
must be incorporated into your decadent diner dish.
You wanna say three, two, one, go or you want me to do it?
[Hunter] What... I think we should trick them first.
And they already got it.
[Guy laughs]
He's got the wheel.
Decadent diner means rich diner food,
fried meats, everything is cooked perfectly.
Diner, diner, diner, diner.
For my decadent diner dinner, I'm making fried pork
cutlets,
with mashed potatoes, gravy and a vegetable.
Need some eggs.
Thank you to the wrecking ball of a watermelon that was Guy.
[video rewinds]
[commentator] Recovers the fumble, and touchdown!
[audience cheering]
[crowd exclaims]
[commentator] But the extra point is no good.
[Beau] Now, I only have to use cognac and foie gras potato chips.
For the foie gras chips, I'm going to use that
in the breading for the pork cutlets.
Cognac and cream go together like peanut butter and jelly.
I'm gonna use those to make cognac mushroom gravy.
Since this just has to be decadent,
I'm grabbing morels, oysters, and maitakes.
Some of the most expensive ingredients in this market.
Jeez.
I'm a Triple D chef making a decadent diner dinner.
I guess I'm Triple D squared?
All right.
Okay.
I have to make a decadent diner dinner.
I'll go again with that.
Bacon, a thick cut.
The last time I went to a diner, I was 17 years old.
So, I think of what's decadent, bone-in.
Rib eyes are decadent because
it has a lot of fat and it is very juicy.
Decadent diner dinner.
I'm gonna make my ribeye with some home fries
and cilantro aioli.
But I'm looking for cilantro, all I could find was parsley.
So, I'm gonna make a parsley aioli.
[commentator] He's in the... oh, misses the free throw.
What's more diner than meat and potatoes?
To make my home fries decadent, I'm gonna add bell peppers,
jalapenos baked.
I have to use foie gras chips and cognac.
All I know about cognac is I like drinking it.
Lots of butter.
I think I can make a really nice compound butter
for my rib eyes.
Let's go, let's go.
I've tasted foie gras before,
never in my life, foie gras chips.
I think of adding this inside of the cilantro aioli
because it's gonna add some texture and flavor.
I'm two points behind Beau,
definitely need to work on my plating, but
I know I can still beat him.
Decadent diner dish.
So, foie gras chips, I have no idea what those are.
I imagine they are gonna taste great.
Cognac...
that's not a zonk ingredient, that's a great ingredient.
Um, isn't this your midnight snack, foie gras chips and a little cognac?
-It is what I usually have before bed, yeah. -[all laughing]
Nineteen minutes chefs, nineteen.
[Aarti] Decadent diner dinner.
[Aaron] With cognac and foie gras chips.
It's gonna be a platter with all the...
Blue-plate special.
-Yeah. -Yeah.
It's gonna come with fries and a little salad and a little...
-Yeah, like a meat and three. -Yeah.
[Guy] Chef, what's on the menu?
[Beau] Foie Gras potato chip, breaded pork cutlets.
Got the cognac mushroom gravy.
Some cultured butter mashed potatoes.
Okay.
[Beau] I'm excited to be in first place,
I'm excited to make it to round two
but I am hella nervous
to cook against Gerardo.
While my potatoes are cooking,
I'm gonna start working on my fried pork cutlet.
I'm gonna use the chips in the breading
for the pork cutlet I'm gonna do.
Foie gras chips are gonna be a little challenging,
'cause chips are just salty.
I don't wanna under-season my food,
but I don't wanna over-season my food.
I am going to create a triple bread, buttermilk egg wash,
using cognac and potato chips
mixed with a little bit of flour.
Gerardo, what are we on to right now?
[Gerardo] I'm gonna sear the steaks.
I'm making parsley aioli with some home fries.
Yeah, let's get those steaks goin' bud,
18 minutes, your steak is that big.
Get those seasoned heavily.
Come on, baby.
So, Gerardo has New York steaks.
Those are some thick steaks,
they need to get seared and in the oven.
[Gerardo] To get the perfect rib eye,
you have to sear both sides with some rosemary, garlic and butter.
And you need to baste it.
Nice basting of the steak going.
[Gerardo] Thank you, Guy.
Butter basting is done to make these rib eyes very decadent.
Home fries are small-cut potatoes with peppers and onions.
Very delicious.
And to make my home fries decadent,
I'm gonna add bacon and jalapenos.
Fried potatoes is so diner.
[Aaron] Ah, it's my favorite thing in the world.
[Gerardo] I can't believe that I'm cooking here in Flavortown,
right next to Guy Fieri and I'm thinkin' about my journey,
and everything that I've done to get here.
I served in the Army for four years,
and that really changed my life.
So, when I win the money today, I want to give the money
for the Wounded Warrior Project.
It's a great organization, fighting a great cause,
and I really like to help out my fellow veterans.
Chefs, you got 11 minutes. Eleven to go.
[Beau] Thanks, chef.
Now, I need to work on my cognac mushroom cream sauce.
Cognac has raisiny fruit flavors.
Grinding meat in a walk-in, to cooking on center stage
for up to $20,000, dude.
Yeah, it's quite a bit different.
-Yeah, it's a little bit. -[laughs]
Cognac can add a really great depth of flavor.
Oh, don't be shy with that, chef.
[Beau] Yeah, chef.
I wanna win Guy's Grocery Games pretty bad.
So, I used to be a skateboarder,
now my daughter is.
If I win $20,000 today,
I would love to donate a portion of that
to the Sioux Falls Skatepark Association.
-Needs salt and pepper. -[Guy laughs]
[Beau] It goes to buying skateboards for kids,
that'll serve a lot of underserved youth in our community.
Now that my potatoes are cooked,
I'm gonna add my decadent, French-cultured butter.
French-cultured butter is where they culture the milk
before they make the butter out of it.
It gives it a little bit of a tang,
a little bit of a richness.
It's a butter like no other.
Six minutes left, guys.
-Gerardo just put... -[Rocco] Parsley.
You put the parsley in the...
Parsley, there's no cilantro.
[Aaron] There's no cilantro?
No.
-No. -No, there's gotta be cilantro.
[Aarti laughing] I'm getting up now.
-[Rocco] Oh, maybe... -[Aarti] Parsley.
Oh, there it is.
Cilantro.
This one's better.
-What? -This one doesn't smell as much.
[Rocco laughing]
Gerardo, how we doin' buddy?
-[Gerardo] I'm making my cilantro aioli. -You got it?
I will add the garlic, the mayo,
and the grocery bowl ingredient, foie gras chips.
The cilantro aioli besides adding flavor, is gonna add
some nice colors into the plate.
So I used the foie gras chips.
Next, the cognac.
Makin' cognac compound butter.
So, I will add the best butter than I could find and cognac.
So, I'm making these home fries decadent,
with the cognac compound butter.
I want the judges
to get spicy, crunchy, and sweet flavors.
When you bite it, oh... it's gonna be nice.
Very tasty.
Thank you for your support.
She loves the way I cook, so,
we are a match made in heaven.
One minute, chefs! One to go!
[Beau] I knew when I heard we're doing diner,
I'm plating on a blue plate.
First, I'm gonna get down my
cultured-butter smashed potatoes down.
Next, I'm gonna add my foie gras potato chip crusted pork cutlets.
They look beautiful. Nice and golden.
Finish with a decadent mushroom cognac gravy.
The seasoning might be a little high,
but I think I did a pretty good job.
Twenty seconds, chefs!
[Gerardo] When I heard 20 seconds,
I needed to plate everything as fast as I can.
First, I add my home fries.
Next, cilantro aioli with the foie gras chips.
After that, I'll add the rib-eye steak, medium rare,
and on top of it, the cognac compound butter.
Meat and potatoes, what's more diner than that?
-[Guy] Four, three... -[Gerardo] Come on, baby.
[Guy] ...two, one.
That's it, chefs. Stop working.
-[all applauding] -[Aarti] Way to go!
[Aaron] Wow!
Those decadent diner dishes look triple delicious.
Let's take it to the judges, right this way.
All right, this is game two
of our Triple D Guilty Pleasures, judges.
The chefs had to use the ingredients
on the bowling pins still standing
to make their decadent diner dinner.
The chefs were graced with foie gras chips and cognac.
Up first, Chef Beau. What you got for us?
We have there is a
foie gras chip-crusted pork cutlet
topped with a morel, maitake, and oyster mushroom,
cognac cream gravy,
on a smashed gold potato with cultured French butter,
served on a blue plate like at a diner.
Chef Beau, this screams diner.
I love how you chose to use your
truffle-flavored potato chips.
Using it to crust the pork, very smart.
Mashed potatoes are already great,
something you'll definitely find on a diner menu.
The fact that you used cultured butter,
-just made my mouth water a little bit more. -Thank you.
[Aarti] That mushroom morel, cognac cream sauce,
it is decadent, it is luscious.
It has that nice little oakiness from the cognac.
You did a great job plating.
I think that this speaks blue plate special at a diner.
-It's a little bit salty for me. -Shoot. thank...
Other than that though, you really
hit the nail right on the head.
Thank you, chef.
Okay, thank you very much judges.
Up next, Chef Gerardo.
What's more diner than meat and potatoes?
Home fries...
have cilantro aioli, infused with foie gras chips.
Inside, dry-aged New York steak
with my cognac compound butter.
Hope you enjoy.
Chef Gerardo, I think meat and potatoes indeed is
the classic diner dish, right.
But, you elevated it to make it decadent,
which is what the game called for.
I love how the cognac and the foie gras-flavored potato chips
are easy to taste and find in the dish.
-You cooked the steak perfectly, you nailed it. -Thank you, chef.
As far as plating goes, it totally makes sense
on the decadent diner plate.
Home fries are absolutely a diner staple.
I'm so glad you made them.
They have so much flavor in there.
I love the bell peppers and the little bit of jalapeno.
And the cognac butter is great.
If I had any complaint here,
it's that I'm getting a lot of cognac.
I think you put the cognac, raw into the butter,
without flaming it, without burning it off.
I know it was one of the things you had to use.
I'm certainly guilty of leaning heavily on a featured ingredient sometimes,
and I think that you maybe went a little heavy
-on the cognac for me. -Thank you, chef.
[Guy] Judges, lot to talk about.
Chefs, we asked for Decadent Diner,
I think you delivered.
We'll send you back to the kitchens. We'll call you back.
Thank you very much.
All right judges, which one of these chefs is going to be
triple D delighted?
20 points available in gameplay.
20 points available in taste.
10 points available in plating for a total of 50 points.
You both delivered.
Scores were strong in the first round,
let's take a look here at the second round,
starting with Gerardo.
17 out of 20 in gameplay.
16 out of 20 in taste.
Eight out of 10 in plating.
For a 41, matched to the other score,
-for an 82, congratulations. -Thank you, chef.
[Guy] Beau...
18 out of 20 in gameplay, nice blue plate special.
14 out of 20 in taste.
[Beau] Judging crushed me on the salt.
[Guy] Nine for plating.
For a total of 41.
And there is your winner, ladies and gentlemen,
Chef Beau, congratulations.
[applause]
Thank you.
[Guy] Gerardo, I'll tell you somethin' bud,
it was great meeting you in Puerto Rico,
you cooked your butt off on Triple D.
This is not the last. We'll see you again.
It was really a pleasure to have you here.
-Thank you, chef. -Thank you. Thank you for the opportunity, guys.
I got second place.
But, I feel great.
How many people could say that Guy Fieri changed their life
not once, but twice?
Give it up for Chef Beau.
-[applause] -Thank you.
Come one over and say hi to everybody,
Let's go shopping.
Chef, Flavortown market offers its customers lots of choices,
as you can tell.
We wanna give you a couple ways to win up to 20,000 bucks.
-So, you could go on the aisle spree, -[Beau] Okay.
[Guy] ...which is find 10 random items,
-on the list, from each aisle. -[Beau] Okay.
Each correct item that you find and put in your cart, you get
[clicks tongue] 2,000 bucks for.
-Grab all 10 items, $20,000. -[Beau] Okay.
Now, or you can skip that shopping spree,
and pick the mystery check, that is right behind that door
and it is worth anywhere from, let's say...
$10,000 to $20,000.
So, two minutes to find as many items as you can,
or take the check?
Well, I'm not that spry.
So, I think I'm gonna take the check.
-Okay, he's gonna take the check. -I'm sure, I'm sure, I'm sure.
All right, uh, let's go ahead and open the door
and see how much Beau has won.
[all exclaiming]
[Guy] $17,999.
-Congratulations, brother. -Thank you.
Oh, my God, I freakin' won, I can't believe it.
[Guy] Rollin' out with almost $18,000,
-going to the Skatepark, -[Aaron] Yeah.
Does it get any better than that?
We'll see you next time on Guy's Grocery Games.