1 00:00:00,867 --> 00:00:02,500 When I visit a joint on Triple D, 2 00:00:02,500 --> 00:00:04,066 it takes just one bite 3 00:00:04,700 --> 00:00:07,100 to tell me if something is good, 4 00:00:07,100 --> 00:00:08,166 or if it's really good. 5 00:00:08,166 --> 00:00:09,600 Out of the gate dynamite! 6 00:00:09,600 --> 00:00:13,166 But some bites are so good I can't resist taking another, 7 00:00:13,166 --> 00:00:14,500 well, and maybe another. 8 00:00:14,500 --> 00:00:17,166 -[crunches] -And that's when I know it's a guilty pleasure. 9 00:00:17,166 --> 00:00:19,967 Tonight's chefs have all made me food so irresistible, 10 00:00:19,967 --> 00:00:22,367 that I couldn't resist having them on Triple G, 11 00:00:22,367 --> 00:00:25,166 making great food while playing our wicked games. 12 00:00:25,166 --> 00:00:26,734 -What? -[bowling pins clattering] 13 00:00:26,734 --> 00:00:29,266 This speaks to all my guilty pleasure needs. 14 00:00:29,266 --> 00:00:30,000 Good? 15 00:00:30,000 --> 00:00:30,533 Good? 16 00:00:30,533 --> 00:00:32,700 -[chuckles] -[Guy] It's Triple D Guilty Pleasures, 17 00:00:32,700 --> 00:00:34,634 right now on Guy's Grocery Games. 18 00:00:38,867 --> 00:00:41,734 So, let's meet our chefs. Now, first up, it's Gerardo Davila, 19 00:00:41,734 --> 00:00:44,467 the executive chef who made me French toast stuffed 20 00:00:44,467 --> 00:00:46,166 New York style cheesecake... 21 00:00:46,166 --> 00:00:47,066 I mean, delicious. 22 00:00:47,066 --> 00:00:48,867 ...at his restaurant in Puerto Rico. 23 00:00:48,867 --> 00:00:51,500 [Gerardo] Triple D was one of the best experience I have ever been. 24 00:00:51,500 --> 00:00:52,634 Couldn't believe it. 25 00:00:52,634 --> 00:00:54,533 And now, I'm in Flavortown. 26 00:00:54,533 --> 00:00:56,266 Hey, good to see you again, Guy. 27 00:00:56,266 --> 00:00:57,100 I told you, buddy. 28 00:00:58,367 --> 00:01:00,000 Next, Ryan Pederson, the South Dakota chef 29 00:01:00,000 --> 00:01:00,266 Next, Ryan Pederson, the South Dakota chef 30 00:01:00,266 --> 00:01:03,100 who served me his ultra-spicy Regret lamb burger, 31 00:01:03,100 --> 00:01:05,333 when I was at his joint with Justin Warner. 32 00:01:06,266 --> 00:01:08,100 [Ryan] At Urban Chislic, we were so fortunate 33 00:01:08,100 --> 00:01:10,266 to have Guy visit us for Triple D. 34 00:01:10,266 --> 00:01:11,533 Little sting-bada-bing, uh? 35 00:01:11,533 --> 00:01:14,367 [Ryan] I made him a Regret lamb burger. 36 00:01:14,367 --> 00:01:17,000 [Guy] That lamb burger is the thing I enjoy the most about it. 37 00:01:17,000 --> 00:01:19,634 Guy really liked it and Justin Warner about died. 38 00:01:19,634 --> 00:01:20,600 [chuckling] Nice, warm heat. 39 00:01:20,600 --> 00:01:21,634 Sub-Saharan. 40 00:01:21,634 --> 00:01:22,634 What's up, chef? 41 00:01:22,634 --> 00:01:24,500 -What's going on, man? -Did you bring me anything? 42 00:01:24,500 --> 00:01:26,266 -Give me a few minutes, I'll get you something. -Okay, good. 43 00:01:27,367 --> 00:01:28,700 Then there's Renee Fox, 44 00:01:28,700 --> 00:01:30,000 Santa Fe chef responsible for bodacious bison poutine, 45 00:01:30,000 --> 00:01:32,166 Santa Fe chef responsible for bodacious bison poutine, 46 00:01:32,166 --> 00:01:34,367 and who works off her guilty pleasure foods 47 00:01:34,367 --> 00:01:35,800 by running marathons. 48 00:01:36,634 --> 00:01:37,600 [Renee] I run marathons, 49 00:01:37,600 --> 00:01:39,700 because it affords me an opportunity 50 00:01:39,700 --> 00:01:42,533 to eat a few things I shouldn't eat as often as I do. 51 00:01:42,533 --> 00:01:44,266 -[in sing-song voice] Dangerous. -[laughs] 52 00:01:44,266 --> 00:01:46,533 So, when Guy came to Arable for Triple D, 53 00:01:46,533 --> 00:01:49,734 he really enjoyed our bison poutine. 54 00:01:49,734 --> 00:01:51,266 [Guy] That's a destination dish. 55 00:01:51,266 --> 00:01:52,367 I'd come back tomorrow for this. 56 00:01:52,367 --> 00:01:53,600 -There she is. -Hey. 57 00:01:53,600 --> 00:01:54,533 -[Guy] There she is. -[chuckles] 58 00:01:54,533 --> 00:01:55,734 -Look at that smile. -Hi. 59 00:01:56,600 --> 00:01:57,533 [Guy] And finally, 60 00:01:57,533 --> 00:01:58,500 Beau Vondra, the chef 61 00:01:58,500 --> 00:02:00,000 at Hot Sauce Baker from Sioux Falls, 62 00:02:00,000 --> 00:02:00,467 at Hot Sauce Baker from Sioux Falls, 63 00:02:00,467 --> 00:02:02,500 who made me his out of bounds 64 00:02:02,500 --> 00:02:05,266 Porculese sandwich. 65 00:02:05,266 --> 00:02:08,100 [Beau] I'm a partner in Look's Marketplace in Sioux Falls, South Dakota. 66 00:02:08,100 --> 00:02:10,600 When Guy came to visit Look's Marketplace, he brought Justin Warner. 67 00:02:10,600 --> 00:02:12,266 We fed him the Porculese sandwich, 68 00:02:12,266 --> 00:02:14,500 which is, uh, kind of, pork, on pork, on pork, on pork. 69 00:02:14,500 --> 00:02:15,700 It's a full home run. 70 00:02:15,700 --> 00:02:18,500 There are three textures of pork, three flavors of pork. 71 00:02:18,500 --> 00:02:19,634 It's a triple punch. 72 00:02:19,634 --> 00:02:21,367 I know he brought beer for me, 73 00:02:21,367 --> 00:02:23,066 I know he brought some sandwiches... 74 00:02:23,066 --> 00:02:25,266 -He didn't bring any... -Oh, man, I'm sorry. 75 00:02:25,266 --> 00:02:26,266 [laughing] 76 00:02:26,266 --> 00:02:28,867 [Guy] Boy, things were gonna go easy. 77 00:02:28,867 --> 00:02:30,000 Now they're gonna get really hard. 78 00:02:30,000 --> 00:02:31,467 Now they're gonna get really hard. 79 00:02:32,266 --> 00:02:34,367 It was hard to decide which chefs 80 00:02:34,367 --> 00:02:37,634 to invite for the Triple D Guilty Pleasure Competition. 81 00:02:37,634 --> 00:02:39,467 After visiting your joints, 82 00:02:39,467 --> 00:02:43,100 I almost changed the name from Triple D to Quadruple D. 83 00:02:43,100 --> 00:02:44,634 I was gonna call it Diners, Drive-ins 84 00:02:44,634 --> 00:02:45,734 and Decadent Dishes. 85 00:02:45,734 --> 00:02:48,100 We have two guilty pleasure games in store for you, 86 00:02:48,100 --> 00:02:51,467 that will require all of your awesome culinary skills. 87 00:02:51,467 --> 00:02:53,967 Now, the chef with the lowest score, unfortunately, 88 00:02:53,967 --> 00:02:55,734 at the end of round one... [clicks tongue] 89 00:02:55,734 --> 00:02:59,000 ...will hit the road, back to your Triple D joint. However, 90 00:02:59,000 --> 00:03:00,000 the chef with the highest combined score at the end of both rounds, 91 00:03:00,000 --> 00:03:02,266 the chef with the highest combined score at the end of both rounds, 92 00:03:02,266 --> 00:03:04,166 will get a chance to shop Flavortown market 93 00:03:04,166 --> 00:03:05,367 for up to 20,000 bucks. 94 00:03:05,367 --> 00:03:07,066 -[cash register dings] -[Guy] In the first round, 95 00:03:07,066 --> 00:03:08,367 I want you to wow the judges 96 00:03:08,367 --> 00:03:10,500 the same way that you wowed me from the get go. 97 00:03:10,500 --> 00:03:12,500 I want you to make them your favorite 98 00:03:12,500 --> 00:03:14,266 guilty pleasure. 99 00:03:14,266 --> 00:03:16,533 Whether it involves French fries, French toast, 100 00:03:16,533 --> 00:03:17,967 or a half-pounder, okay? 101 00:03:17,967 --> 00:03:19,066 I don't care what... 102 00:03:20,166 --> 00:03:21,100 Half pound. 103 00:03:22,266 --> 00:03:23,367 Hunter! 104 00:03:23,367 --> 00:03:24,500 [Hunter] Yo. Hi. 105 00:03:24,500 --> 00:03:26,100 -What's up? What's going on? -I'm forgetting something. 106 00:03:26,100 --> 00:03:28,367 -Chefs, how are you? -Why... What ends with half pound? 107 00:03:28,367 --> 00:03:30,000 -A scale? Like, half pound... -Scale. That's it. 108 00:03:30,000 --> 00:03:30,600 -A scale? Like, half pound... -Scale. That's it. 109 00:03:30,600 --> 00:03:31,734 -Scale? Oh. -I knew it was something. 110 00:03:31,734 --> 00:03:32,867 That's right. 111 00:03:32,867 --> 00:03:34,500 You get to shop for anything you want 112 00:03:34,500 --> 00:03:36,166 -in Flavortown Market. -[Hunter] Mmm. 113 00:03:36,166 --> 00:03:37,734 But you only get to use 114 00:03:37,734 --> 00:03:40,266 six and a half pounds of ingredients. 115 00:03:40,266 --> 00:03:41,266 What? 116 00:03:41,967 --> 00:03:43,266 [Guy] That's right, because this is 117 00:03:43,266 --> 00:03:45,166 Watch Your Weight. There you go. 118 00:03:45,166 --> 00:03:46,734 So, here's what you got. You have 30 minutes 119 00:03:46,734 --> 00:03:49,367 to shop, prepare, and plate your favorite guilty pleasure. 120 00:03:49,367 --> 00:03:51,000 The thing is, 121 00:03:51,000 --> 00:03:54,066 is you can only use six and a half pounds of ingredients. 122 00:03:55,367 --> 00:03:56,467 One shop, 123 00:03:56,467 --> 00:03:58,700 weigh in, start cooking. 124 00:03:58,700 --> 00:04:00,000 Did we ever do, like, a three pound? 125 00:04:00,000 --> 00:04:00,467 Did we ever do, like, a three pound? 126 00:04:00,467 --> 00:04:02,533 No. We had a time when we gave 'em 127 00:04:02,533 --> 00:04:05,000 six pounds, but then we, in the middle of shopping, 128 00:04:05,000 --> 00:04:08,266 took off two of the pounds. And then, 129 00:04:08,266 --> 00:04:10,100 then there was the... Then there was the one pound challenge. 130 00:04:10,100 --> 00:04:11,867 -Is that, you can take out one of their pounds-- -[Guy] Yeah. 131 00:04:11,867 --> 00:04:12,734 They're gonna go nuts over that. 132 00:04:12,734 --> 00:04:13,700 [Guy] What are you focusing on? 133 00:04:13,700 --> 00:04:14,634 -[laughs] -I don't know. I'm just 134 00:04:14,634 --> 00:04:17,467 -looking around. -[Guy] Okay. 135 00:04:17,467 --> 00:04:20,967 When you go to the scales, I want you to think about this. 136 00:04:20,967 --> 00:04:23,700 What do you need the most? 137 00:04:23,700 --> 00:04:26,634 -Okay? -Mind melding. Go. 138 00:04:26,967 --> 00:04:27,900 [Guy chuckles] 139 00:04:28,734 --> 00:04:30,000 [Renee laughs] 140 00:04:30,000 --> 00:04:30,467 [Renee laughs] 141 00:04:33,000 --> 00:04:35,333 Gerardo's no dummy. He knows what's going on. 142 00:04:37,000 --> 00:04:38,533 Don't pick any Aisle 8. 143 00:04:40,100 --> 00:04:41,266 [Guy] Can we talk about guilty pleasures? 144 00:04:41,266 --> 00:04:44,000 I'm guilty about how much pleasure I get messing with them. 145 00:04:44,000 --> 00:04:46,500 Make cheese burgers. 146 00:04:46,500 --> 00:04:49,734 Guy tells us we have to make our favorite guilty pleasure food. 147 00:04:49,734 --> 00:04:51,967 Look's Marketplace is known to be a butcher shop. 148 00:04:51,967 --> 00:04:53,700 Uh, small package. 149 00:04:53,700 --> 00:04:54,734 So, right away, my mind 150 00:04:54,734 --> 00:04:56,734 goes to Double Cheese Smash Burgers. 151 00:04:56,734 --> 00:05:00,000 And I can only make my burgers with six and a half pounds of ingredients. 152 00:05:00,000 --> 00:05:00,500 And I can only make my burgers with six and a half pounds of ingredients. 153 00:05:00,500 --> 00:05:01,500 That's tough. 154 00:05:01,500 --> 00:05:02,600 All right. 155 00:05:02,600 --> 00:05:03,734 Potato buns. 156 00:05:03,734 --> 00:05:05,700 I could add an egg, I could add a bacon, 157 00:05:05,700 --> 00:05:08,000 but I'm just gonna go with all the classic flavors, 158 00:05:08,000 --> 00:05:09,367 I think that are gonna work out, 159 00:05:09,367 --> 00:05:11,867 like stone ground mustard to add a little more tanginess. 160 00:05:11,867 --> 00:05:13,166 American cheese. 161 00:05:13,166 --> 00:05:15,066 Nothing melts like American cheese. 162 00:05:15,066 --> 00:05:16,266 It can act as two things, 163 00:05:16,266 --> 00:05:18,233 it's a sauce and a cheese. 164 00:05:18,734 --> 00:05:20,166 All right. I'm ready. 165 00:05:20,166 --> 00:05:21,367 -Ready to weigh. -[Hunter] Come on this side. 166 00:05:21,367 --> 00:05:23,166 [Beau] Burgers mean guilty. They're greasy, 167 00:05:23,166 --> 00:05:25,734 they're fatty, they're cheesy, they're unctuous. 168 00:05:25,734 --> 00:05:26,734 Cheese. 169 00:05:26,734 --> 00:05:28,500 It's not fancy, it's guilty. 170 00:05:28,500 --> 00:05:30,000 You are at six and a quarter. 171 00:05:30,000 --> 00:05:30,166 You are at six and a quarter. 172 00:05:30,166 --> 00:05:33,066 [Beau] I need pickles. Well, a jar of pickles weighs more 173 00:05:33,066 --> 00:05:34,266 than a quarter pound, 174 00:05:34,266 --> 00:05:36,367 so I am gonna crack this jar open, take some pickles out, 175 00:05:36,367 --> 00:05:39,066 -put 'em in a container and see how it works. -Six and a half. 176 00:05:39,066 --> 00:05:40,734 -[Beau] Perfect. -[Hunter] You're ready to roll. Good luck, brother. 177 00:05:40,734 --> 00:05:43,367 Thank you. All right. 178 00:05:43,367 --> 00:05:45,734 Gotta be economical in your purchases. 179 00:05:45,734 --> 00:05:47,467 It might be smarter to grab 180 00:05:47,467 --> 00:05:51,266 eight ounces of bacon versus grabbing one that's 16 ounces of bacon. 181 00:05:51,266 --> 00:05:52,867 You're not gonna need all of that bacon. 182 00:05:52,867 --> 00:05:54,266 Just gotta be a smart shopper. 183 00:05:54,266 --> 00:05:56,867 Okay. I need some meat. 184 00:05:56,867 --> 00:06:00,000 I don't think a guilty pleasure has to be a lot of stuff. 185 00:06:00,000 --> 00:06:00,467 I don't think a guilty pleasure has to be a lot of stuff. 186 00:06:00,467 --> 00:06:02,467 It needs to be all really good stuff. 187 00:06:02,467 --> 00:06:03,367 [laughs] 188 00:06:03,367 --> 00:06:04,734 Chorizo. 189 00:06:04,734 --> 00:06:07,867 At the restaurant, we do some awesome nachos. 190 00:06:07,867 --> 00:06:10,100 I'm gonna bring the flavor with two meats. 191 00:06:10,100 --> 00:06:13,634 I think one is too simple and definitely not guilty enough. 192 00:06:13,634 --> 00:06:16,100 So, I'm gonna grab lamb sausage. 193 00:06:16,100 --> 00:06:18,266 -What are you thinking? -I'm thinking nachos 194 00:06:18,266 --> 00:06:19,867 with a couple of different meats. 195 00:06:19,867 --> 00:06:23,066 Six and a half pounds of food, when you add in the packaging, 196 00:06:23,066 --> 00:06:26,867 and when you have something you wanna make that's super indulgent, 197 00:06:26,867 --> 00:06:28,700 just doesn't seem like enough. 198 00:06:28,700 --> 00:06:30,000 Tortillas. Yes. I don't know if that's enough. 199 00:06:30,000 --> 00:06:32,467 Tortillas. Yes. I don't know if that's enough. 200 00:06:32,467 --> 00:06:33,467 [Guy] If you're making nachos, 201 00:06:33,467 --> 00:06:35,066 -I would go with two. -[Renee] Go big or go home. 202 00:06:35,066 --> 00:06:37,867 I'm gonna take fresh tortillas and fry them myself, 203 00:06:37,867 --> 00:06:39,533 and season it with the pantry. 204 00:06:39,533 --> 00:06:44,367 Cauliflower. Need just a little bit of it. 205 00:06:44,367 --> 00:06:47,066 -Oh, you better watch out on doing that. -[chuckles] 206 00:06:47,066 --> 00:06:49,467 You never saw that. You never saw that. 207 00:06:49,467 --> 00:06:50,734 -I didn't see that. -[Renee laughs] 208 00:06:50,734 --> 00:06:52,734 -I'm ready. -All right, here we go. 209 00:06:52,734 --> 00:06:54,100 [Renee] I need the tortillas. 210 00:06:54,100 --> 00:06:56,266 -[Hunter] Okay. Good. -[Renee laughs] 211 00:06:56,266 --> 00:06:57,600 -[Hunter] Good luck. -All right. 212 00:06:57,600 --> 00:06:59,367 -Thank you so much. -[Hunter] You got it. 213 00:06:59,367 --> 00:07:00,000 [Renee] Okay. 214 00:07:00,000 --> 00:07:01,066 [Renee] Okay. 215 00:07:01,066 --> 00:07:03,634 These are my guilty pleasures. All the salumes. 216 00:07:03,634 --> 00:07:07,533 Sugar, chocolate, baby food, dog... Dog food? 217 00:07:07,533 --> 00:07:09,467 Not gonna need dog food. 218 00:07:09,467 --> 00:07:12,066 Oh, my God. Your favorite guilty pleasure food? 219 00:07:12,066 --> 00:07:15,000 Beef, we're gonna do one of those. 220 00:07:15,000 --> 00:07:16,000 At the restaurant, 221 00:07:16,000 --> 00:07:17,166 we do burgers. 222 00:07:17,166 --> 00:07:19,266 I'm gonna do this great patty melt. 223 00:07:19,266 --> 00:07:22,734 Little guy? Little guy. That'll save some pounds. 224 00:07:22,734 --> 00:07:25,367 If you're gonna do a patty melt, you gotta go rye bread. 225 00:07:25,367 --> 00:07:26,367 Dill rye. 226 00:07:26,367 --> 00:07:28,500 The bad news is bread and meat 227 00:07:28,500 --> 00:07:29,467 are heavy. 228 00:07:29,467 --> 00:07:30,000 Russian Rye. 229 00:07:30,000 --> 00:07:30,600 Russian Rye. 230 00:07:30,600 --> 00:07:31,500 As a topping... 231 00:07:31,500 --> 00:07:33,467 Uh, jelly jam. 232 00:07:33,467 --> 00:07:37,367 ...I'm going to do a apple bacon jam 233 00:07:37,367 --> 00:07:39,000 with fresh jalapenos on it. 234 00:07:39,000 --> 00:07:41,000 -[exhaling rhythmically] -What you looking for chef? 235 00:07:41,000 --> 00:07:42,533 I don't know. My sanity? 236 00:07:42,533 --> 00:07:44,533 Yeah, well, that's a good start, place to start. 237 00:07:44,533 --> 00:07:45,967 [sighing] Oh, there... 238 00:07:45,967 --> 00:07:47,367 If you're gonna do a guilty pleasure, 239 00:07:47,367 --> 00:07:50,967 it's really hard to not do fries with a burger. 240 00:07:50,967 --> 00:07:53,166 I mean, that's like having a sundae 241 00:07:53,166 --> 00:07:55,533 without whipped cream on it. 242 00:07:55,533 --> 00:07:58,066 -There you go, you're dead six and a half. -We're good? 243 00:07:58,066 --> 00:07:59,000 [both] All right. 244 00:08:04,266 --> 00:08:05,734 [Gerardo] Okay, okay, okay. 245 00:08:05,734 --> 00:08:08,367 So, for my guilty pleasure, first thing I think of 246 00:08:08,367 --> 00:08:09,700 is a great crispy... 247 00:08:09,700 --> 00:08:11,266 Ch-ch-ch-ch-ch... 248 00:08:11,266 --> 00:08:12,166 ...chicken sandwich. 249 00:08:12,166 --> 00:08:13,166 [gasps] 250 00:08:13,867 --> 00:08:16,000 But I have only six and a half pounds. 251 00:08:16,266 --> 00:08:17,500 Oh, man. 252 00:08:17,500 --> 00:08:21,166 I didn't come all the way from Puerto Rico to watch my weight. 253 00:08:21,166 --> 00:08:23,000 So, I'm gonna get the chicken cutlets, 254 00:08:23,000 --> 00:08:26,734 because a full chicken breast is gonna weigh too much. 255 00:08:26,734 --> 00:08:28,600 Nice looking brioche. 256 00:08:28,600 --> 00:08:30,000 When you're making a guilty pleasure sandwich, 257 00:08:30,000 --> 00:08:30,500 When you're making a guilty pleasure sandwich, 258 00:08:30,500 --> 00:08:33,600 a nice fried egg on top makes everything better. 259 00:08:33,600 --> 00:08:36,066 -Cucumber. -[Guy] There you go. 260 00:08:36,066 --> 00:08:38,266 Go by priority. What do you need the most? 261 00:08:38,266 --> 00:08:39,734 Five and three quarters. 262 00:08:39,734 --> 00:08:42,533 -[clicks tongue] Can I? -No. [laughs] 263 00:08:42,533 --> 00:08:44,467 [Gerardo] So, I grab, uh, big cucumbers 264 00:08:44,467 --> 00:08:45,867 to make, uh, pickles. 265 00:08:45,867 --> 00:08:48,000 But they were too heavy. 266 00:08:48,000 --> 00:08:50,367 [Guy] Here, you got Persian cucumbers right here, chef. 267 00:08:50,367 --> 00:08:52,734 [Gerardo] So, it's a six and a half weight challenge. 268 00:08:52,734 --> 00:08:55,734 -I had to grab small cucumbers. -There you go. 269 00:08:55,734 --> 00:08:56,700 You're out. 270 00:08:58,500 --> 00:09:00,000 [Gerardo] So, I spent a lot of time shopping. 271 00:09:00,000 --> 00:09:00,800 [Gerardo] So, I spent a lot of time shopping. 272 00:09:02,867 --> 00:09:03,734 Eight minutes! 273 00:09:04,734 --> 00:09:06,066 [whispers] Yes, baby. 274 00:09:06,066 --> 00:09:08,634 But I know with the few time that I had, I could deliver 275 00:09:08,634 --> 00:09:11,266 a great guilty pleasure. 276 00:09:11,266 --> 00:09:14,100 Now it's my pleasure to introduce our Guilty Pleasure judges, 277 00:09:14,100 --> 00:09:16,734 the celebrated chef who's guilty of winning 278 00:09:16,734 --> 00:09:19,266 way too many times on Triple G, 279 00:09:19,266 --> 00:09:22,266 -the Mayhem himself, Chef Aaron May. -[Rocco] Yay. 280 00:09:22,266 --> 00:09:24,467 The culinary icon who feels guilty 281 00:09:24,467 --> 00:09:26,600 that he secretly likes California 282 00:09:26,600 --> 00:09:29,500 -way more than he likes New York-- -[all laugh] 283 00:09:29,500 --> 00:09:30,000 -[Guy] ...Chef Rocco Dispirito. -Who told you? 284 00:09:30,000 --> 00:09:30,867 -[Guy] ...Chef Rocco Dispirito. -Who told you? 285 00:09:30,867 --> 00:09:32,734 And Food Network star and cookbook author 286 00:09:32,734 --> 00:09:34,600 who knows all the guiltiest spices, 287 00:09:34,600 --> 00:09:37,734 the one and only spice queen, Chef Aarti Sequeira. 288 00:09:37,734 --> 00:09:39,100 Aarti, what's your guilty pleasure? 289 00:09:39,100 --> 00:09:40,533 -Pizza. -Really? 290 00:09:40,533 --> 00:09:42,467 -That's a good one. -I love pizza. 291 00:09:42,467 --> 00:09:43,867 -Rocco. -[Rocco] Oh, you know what it is. 292 00:09:43,867 --> 00:09:45,700 It's risotto. It's my favorite thing to make, 293 00:09:45,700 --> 00:09:47,100 -my favorite thing to eat. -[Aarti] Ooh. 294 00:09:47,100 --> 00:09:48,266 You've had it. I've made it for you. 295 00:09:48,266 --> 00:09:50,367 -Oh, he crushes a risotto. -Come on. 296 00:09:50,367 --> 00:09:53,066 -May? -Ice cream is what I feel guilty about. 297 00:09:53,066 --> 00:09:54,166 Really? 298 00:09:54,166 --> 00:09:55,734 I love some ice cream. 299 00:09:55,734 --> 00:09:58,166 I could OD on dumplings. 300 00:09:58,166 --> 00:09:59,867 -Mmm, yeah, that's a good one. -OD. 301 00:09:59,867 --> 00:10:00,000 I just bought $300 302 00:10:00,000 --> 00:10:02,166 I just bought $300 303 00:10:02,166 --> 00:10:03,734 worth of frozen soup dumplings, 304 00:10:03,734 --> 00:10:05,166 -and had them shipped to my house. -[Aarti] Yum. 305 00:10:05,166 --> 00:10:06,533 I love it. 306 00:10:07,867 --> 00:10:10,266 [Guy] 21 minutes. 307 00:10:10,266 --> 00:10:12,600 -Chef, what's on the menu? -[Beau] I'm making double cheeseburgers. 308 00:10:12,600 --> 00:10:15,166 -Double cheeseburgers. -Smash burgers, Oklahoma style. 309 00:10:15,166 --> 00:10:16,634 Okay, what's gonna make them special? 310 00:10:16,634 --> 00:10:19,100 [Beau] I like to keep 'em simple, and make doubles, 311 00:10:19,100 --> 00:10:21,734 double cheeseburgers. A little acid from some pickles, 312 00:10:21,734 --> 00:10:23,867 -a little Dijonnaise. -[Guy] There you go! 313 00:10:23,867 --> 00:10:27,100 [Beau] Smash burger has to have double patties, because a perfect burger 314 00:10:27,100 --> 00:10:29,634 has a good meat to cheese to bun ratio. 315 00:10:29,634 --> 00:10:30,000 -[grinding] -[Beau] Let's get those seasoned up, ready to go. 316 00:10:30,000 --> 00:10:31,700 -[grinding] -[Beau] Let's get those seasoned up, ready to go. 317 00:10:31,700 --> 00:10:34,600 Burgers mean guilty, they're greasy, they're fatty, they're cheesy, 318 00:10:34,600 --> 00:10:36,266 they're unctuous. 319 00:10:36,266 --> 00:10:38,467 Oklahoma style Smash burger is... 320 00:10:38,467 --> 00:10:40,600 During the Depression, when people didn't have a lot of money for beef, 321 00:10:40,600 --> 00:10:42,066 they would use a bunch of onions, 322 00:10:42,066 --> 00:10:45,066 and then griddle and smash the onions into the burger. 323 00:10:45,066 --> 00:10:47,100 It's gonna give the burger a little more flavor, 324 00:10:47,100 --> 00:10:48,634 give it a little different texture, 325 00:10:48,634 --> 00:10:50,100 kind of add a little pop to the burger. 326 00:10:50,100 --> 00:10:52,266 One of our kitchens, that's one of their specialties. 327 00:10:52,266 --> 00:10:54,700 The chefs up there crank out 328 00:10:54,700 --> 00:10:57,000 hundreds of burgers a day, easily. 329 00:10:57,000 --> 00:11:00,000 When Guy came to visit me in the restaurant, he told me I should be on Triple G, 330 00:11:00,000 --> 00:11:00,166 When Guy came to visit me in the restaurant, he told me I should be on Triple G, 331 00:11:00,166 --> 00:11:01,467 and I'm here. 332 00:11:01,467 --> 00:11:02,367 It's crazy, it's wild. 333 00:11:02,367 --> 00:11:05,600 There's no clock on Triple D . [chuckles] 334 00:11:05,600 --> 00:11:07,367 Well, I feel a little out on my own, 335 00:11:07,367 --> 00:11:08,533 but I think I got this. 336 00:11:09,700 --> 00:11:11,533 [Rocco] You can tell the pressure's on. 337 00:11:11,533 --> 00:11:14,066 Playing games like Watch Your Weight in Flavortown, 338 00:11:14,066 --> 00:11:16,266 under the time pressure, totally different than 339 00:11:16,266 --> 00:11:18,867 -cooking in your own home kitchen, on Triple D. -Right. 340 00:11:18,867 --> 00:11:20,333 It's a whole different ball game. 341 00:11:30,533 --> 00:11:32,967 [Aaron] Watch Your Weight, six and a half pounds. 342 00:11:32,967 --> 00:11:35,367 [Aarti] Very hard on his Triple D brethren. 343 00:11:35,367 --> 00:11:36,533 [Aaron] I, I feel like 344 00:11:36,533 --> 00:11:39,000 Guy's maybe getting a little bit salted in his old age. 345 00:11:39,000 --> 00:11:41,700 -[chuckles] -Six and a half pounds. 346 00:11:41,700 --> 00:11:44,500 Inflation has caught up with Flavortown. 347 00:11:44,500 --> 00:11:45,700 You know, back in my day, 348 00:11:45,700 --> 00:11:47,867 I had to cook barefoot in the snow. 349 00:11:47,867 --> 00:11:50,000 -[laughs] -Both... Uphill both ways, right? 350 00:11:50,000 --> 00:11:50,967 -20 mile walk up the hill. -Up both ways. 351 00:11:50,967 --> 00:11:53,166 And we only got three pounds! 352 00:11:53,166 --> 00:11:54,166 [Guy] 20 minutes, chefs. 353 00:11:54,166 --> 00:11:56,102 Twenty to go. 354 00:11:56,102 --> 00:11:56,367 Twenty to go. 355 00:11:56,367 --> 00:11:59,600 [Renee] We got meat so we're definitely gonna get this started first. 356 00:11:59,600 --> 00:12:01,100 Chef, how you feelin' over here? 357 00:12:01,100 --> 00:12:04,634 [Renee] I'm feeling like I can't believe there's only 20 minutes left. [laughs] 358 00:12:05,266 --> 00:12:06,500 Oh, that's a lot of time. 359 00:12:06,500 --> 00:12:07,867 [Renee] I love two kinds of meat. 360 00:12:07,867 --> 00:12:10,467 Nachos, they're guilty and pleasurable. 361 00:12:10,467 --> 00:12:13,000 And I'm sneaking in some pretty veggies. 362 00:12:13,000 --> 00:12:14,500 [Guy] That's a big deal. It's a strong move. 363 00:12:14,500 --> 00:12:17,266 [Renee] And I'll chop it into smaller pieces when it's done. 364 00:12:17,266 --> 00:12:21,467 First I'm gonna start on the chorizo and the lamb sausage. 365 00:12:21,467 --> 00:12:24,600 If you're in Flavortown, you have to bring flavor, 366 00:12:24,600 --> 00:12:26,102 and chorizo, with a high amount of fat, lots of spices 367 00:12:26,102 --> 00:12:29,500 and chorizo, with a high amount of fat, lots of spices 368 00:12:29,500 --> 00:12:31,066 is always pleasurable. 369 00:12:31,066 --> 00:12:33,734 -Make sure I don't burn the sausage. -[Guy] Those grills 370 00:12:33,734 --> 00:12:36,700 -are super-hot. Watch that sausage, okay? -[Renee] Got you. 371 00:12:36,700 --> 00:12:37,867 Meeting Guy, 372 00:12:37,867 --> 00:12:40,867 and having the opportunity to share with him 373 00:12:40,867 --> 00:12:41,867 what I do, 374 00:12:41,867 --> 00:12:43,500 um, has been a great experience. 375 00:12:43,500 --> 00:12:47,500 It really is a life changer, and it's something I'm really grateful for. 376 00:12:47,500 --> 00:12:48,367 Beautiful. 377 00:12:48,367 --> 00:12:49,700 While my sausage is in the oven, 378 00:12:49,700 --> 00:12:51,600 I'm gonna start frying my chips. 379 00:12:51,600 --> 00:12:54,800 We always make our own chips at the restaurant. 380 00:12:54,800 --> 00:12:56,102 Makes all the difference in the world. Okay. 381 00:12:56,102 --> 00:12:58,367 Makes all the difference in the world. Okay. 382 00:12:58,367 --> 00:13:00,266 -[Guy] How we looking, Chef? -[Renee] Looking good. 383 00:13:00,266 --> 00:13:01,634 I just want these to fry faster. 384 00:13:01,634 --> 00:13:02,967 -Can you do that? [laughs] -No, I... 385 00:13:02,967 --> 00:13:04,600 -You got... You got time. -[Renee] Okay. 386 00:13:04,600 --> 00:13:06,367 This is a guilty pleasure challenge. 387 00:13:06,367 --> 00:13:08,266 There's gotta be a big pile of chips. 388 00:13:08,266 --> 00:13:09,967 These little countertop fryers are, 389 00:13:09,967 --> 00:13:11,533 you know, it's like the little engine that could. 390 00:13:11,533 --> 00:13:12,800 [laughs] Right? 391 00:13:12,800 --> 00:13:14,367 [Guy] Drop all that moisture in there, 392 00:13:14,367 --> 00:13:15,734 it takes a little bit of time. 393 00:13:16,867 --> 00:13:18,367 [Renee] These are gonna be awesome. 394 00:13:19,266 --> 00:13:20,700 [Guy] Chef, how we looking? 395 00:13:20,700 --> 00:13:22,533 -[Ryan] Looking good, man. -What's your game plan? What's your menu? 396 00:13:22,533 --> 00:13:23,967 [sighs] Well... 397 00:13:23,967 --> 00:13:25,600 Well's a deep subject. 398 00:13:25,600 --> 00:13:26,102 -[Ryan] So, just gonna do a patty melt. -[Guy] Okay. 399 00:13:26,102 --> 00:13:27,867 -[Ryan] So, just gonna do a patty melt. -[Guy] Okay. 400 00:13:27,867 --> 00:13:29,367 Your six and a half pound rule... 401 00:13:29,367 --> 00:13:31,266 -Okay. -...kind of means I forgot cheese. 402 00:13:31,266 --> 00:13:33,533 You've had tons of patty melts with no cheese, right? 403 00:13:33,533 --> 00:13:35,867 Oh, of course, that's the old favorite. 404 00:13:35,867 --> 00:13:37,700 You can mix some of that butter into the meat. 405 00:13:37,700 --> 00:13:39,367 You could do a butter burger 406 00:13:39,367 --> 00:13:43,367 -and really get some of that unctuousness-- -Oh, hell, yeah. 407 00:13:43,367 --> 00:13:45,600 I know you probably were planning on that already, I mean... 408 00:13:45,600 --> 00:13:47,634 -It's just silly if you wouldn't. -[Ryan chuckles] 409 00:13:47,634 --> 00:13:50,266 Man, if we're trying to go in the vein of a patty melt, 410 00:13:50,266 --> 00:13:54,000 cheese would be a really good ingredient to have grabbed. 411 00:13:54,000 --> 00:13:56,102 And so butter burgers it is. 412 00:13:56,102 --> 00:13:56,367 And so butter burgers it is. 413 00:14:00,066 --> 00:14:01,100 [singing] 414 00:14:08,700 --> 00:14:11,166 This burger, it's not gonna be traditional. 415 00:14:11,166 --> 00:14:13,367 I'm gonna put together this awesome, 416 00:14:13,367 --> 00:14:17,600 jalapeno and honey crisp apple bacon jam with shallots. 417 00:14:17,600 --> 00:14:20,800 It's gonna be salty, it's gonna be sweet, it's gonna be savory, 418 00:14:20,800 --> 00:14:23,467 and of course, guilty. I absolutely know 419 00:14:23,467 --> 00:14:26,102 the judges are gonna love this. 420 00:14:26,102 --> 00:14:26,600 the judges are gonna love this. 421 00:14:26,600 --> 00:14:28,800 I'm just gonna let them start to caramelize, 422 00:14:28,800 --> 00:14:30,634 while I go to work on my beef. 423 00:14:33,367 --> 00:14:36,000 I was gonna make this great patty melt, 424 00:14:36,000 --> 00:14:38,467 but I can still make an unbelievable burger 425 00:14:38,467 --> 00:14:41,600 with this chunky caramelized condiment. 426 00:14:41,600 --> 00:14:44,333 It's fire. It's everything you would want. So... 427 00:14:45,000 --> 00:14:46,533 I don't need cheese. 428 00:14:47,533 --> 00:14:48,533 Good? 429 00:14:48,533 --> 00:14:50,500 Corn starch. 430 00:14:50,500 --> 00:14:52,867 -Chef, how we lookin'? -[Gerardo] Okay. So, I'm doing 431 00:14:52,867 --> 00:14:54,600 a crispy chicken sandwich, 432 00:14:54,600 --> 00:14:56,100 homemade pickles, 433 00:14:56,100 --> 00:14:56,102 egg on top. Some cheese. 434 00:14:56,102 --> 00:14:57,867 egg on top. Some cheese. 435 00:14:57,867 --> 00:14:59,467 -Some bacon. -Let's get moving, Chef. 436 00:14:59,467 --> 00:15:01,266 You got a lot of work to do. 437 00:15:01,266 --> 00:15:04,266 [Gerardo] First, I start on my fried chicken batter. 438 00:15:04,266 --> 00:15:05,734 I wanted to use beer 439 00:15:05,734 --> 00:15:09,467 but it weighed too much, so this whole batter is made of stuff 440 00:15:09,467 --> 00:15:10,967 that I already had in my station. 441 00:15:10,967 --> 00:15:12,734 Corn starch, my friend. 442 00:15:13,967 --> 00:15:15,000 Come on, pepper. 443 00:15:15,467 --> 00:15:16,634 Guilty pleasure is 444 00:15:16,634 --> 00:15:19,266 a lot of frying, a lot of sweetness, 445 00:15:19,266 --> 00:15:22,233 a lot of cheesiness. And I love to win. 446 00:15:23,100 --> 00:15:24,700 While my chicken is in the fryer, 447 00:15:24,700 --> 00:15:26,102 I'm gonna start to make my house made pickles. 448 00:15:26,102 --> 00:15:27,266 I'm gonna start to make my house made pickles. 449 00:15:27,266 --> 00:15:28,367 [snaps fingers] 450 00:15:28,367 --> 00:15:30,166 I use everything that I had in my pantry. 451 00:15:30,166 --> 00:15:32,634 So, I use red wine vinegar, sugar, and water. 452 00:15:32,634 --> 00:15:36,700 I didn't have to get anything from the weight limit. 453 00:15:36,700 --> 00:15:37,867 That's a good game plan. 454 00:15:37,867 --> 00:15:40,100 Gerardo's so smart to lean so heavily 455 00:15:40,100 --> 00:15:42,166 on his pantry, for the pickling, 456 00:15:42,166 --> 00:15:44,233 and for the dredge for his fried chicken. 457 00:15:45,467 --> 00:15:46,700 [Guy] 10 minutes, chefs. 458 00:15:46,700 --> 00:15:47,900 We've got 10 to go. 459 00:15:49,367 --> 00:15:51,533 [Beau] Little wild. Getting a little wild. 460 00:15:51,533 --> 00:15:52,967 My burgers are finished. 461 00:15:52,967 --> 00:15:55,867 Now, I'm gonna make a grainaise sauce for my burger. 462 00:15:55,867 --> 00:15:56,102 Guilty pleasure, you gotta have the extra, the extra, extra sauce. 463 00:15:56,102 --> 00:15:58,600 Guilty pleasure, you gotta have the extra, the extra, extra sauce. 464 00:15:58,600 --> 00:16:01,066 My mom is a good cook. My grandparents were great cooks. 465 00:16:01,066 --> 00:16:02,367 I started out as a fry cook, 466 00:16:02,367 --> 00:16:04,533 and that was when I was 16 years old, 467 00:16:04,533 --> 00:16:06,166 and I've never left the kitchen since. 468 00:16:06,166 --> 00:16:07,967 Awesome. Spectacular. 469 00:16:07,967 --> 00:16:09,166 Eight and a half minutes, chefs. 470 00:16:10,634 --> 00:16:14,367 [Renee] I'm gonna get some flavor on the pickled vegetables. 471 00:16:14,367 --> 00:16:15,800 Let's start that now. 472 00:16:15,800 --> 00:16:19,867 Pickled vegetables are a guilty pleasure, because they bring that acid. 473 00:16:19,867 --> 00:16:22,967 You need that balance, you need big pops of flavor, 474 00:16:22,967 --> 00:16:25,000 and the pickled vegetables are gonna bring that. 475 00:16:25,000 --> 00:16:26,102 Sneaking in some pretty veggies. 476 00:16:26,102 --> 00:16:28,000 Sneaking in some pretty veggies. 477 00:16:28,000 --> 00:16:29,634 I chose Fresno chilis, 478 00:16:29,634 --> 00:16:31,600 and purple cauliflower. 479 00:16:31,600 --> 00:16:35,467 There was no way I could get jarred escabeche or pickled escabeche, fresh, 480 00:16:35,467 --> 00:16:37,367 'cause it would have weighed too much. 481 00:16:37,367 --> 00:16:40,100 Triple D chefs are amazing at creating 482 00:16:40,100 --> 00:16:41,800 their own versions. 483 00:16:41,800 --> 00:16:44,100 Everything we make is really from scratch. 484 00:16:44,100 --> 00:16:46,000 At the restaurant, our claim to fame is 485 00:16:46,000 --> 00:16:47,433 every component's from scratch. 486 00:16:48,867 --> 00:16:51,066 Time is running out, and I don't have 487 00:16:51,066 --> 00:16:52,100 any melted cheese yet. 488 00:16:52,100 --> 00:16:54,266 Without that, I don't have nachos. 489 00:16:54,266 --> 00:16:56,000 I'm gonna do a pile of chips, 490 00:16:56,000 --> 00:16:56,102 then layer on the chorizo, 491 00:16:56,102 --> 00:16:58,066 then layer on the chorizo, 492 00:16:58,066 --> 00:17:01,800 and then I'm gonna add as much cheese as I can possibly get on these plates. 493 00:17:01,800 --> 00:17:04,734 And I hope I have enough time to get that cheese melted. 494 00:17:05,867 --> 00:17:07,100 Five minutes. 495 00:17:07,100 --> 00:17:10,066 [in sing-song voice] It's crazy in Flavortown. 496 00:17:10,734 --> 00:17:12,533 [Ryan] With my bacon jam done, 497 00:17:13,100 --> 00:17:14,266 I got sweet potato. 498 00:17:14,266 --> 00:17:16,634 If I'm gonna make a burger, gotta have some French fries, 499 00:17:16,634 --> 00:17:17,867 made from scratch. 500 00:17:17,867 --> 00:17:21,166 Guilty pleasures are not gonna trim your waist line, 501 00:17:21,166 --> 00:17:22,367 but they're gonna make you feel 502 00:17:22,367 --> 00:17:24,166 so good in the moment. 503 00:17:24,166 --> 00:17:26,102 At the end of a long day, when I'm tired, 504 00:17:26,102 --> 00:17:26,166 At the end of a long day, when I'm tired, 505 00:17:26,166 --> 00:17:29,000 and want to eat something, 506 00:17:29,000 --> 00:17:32,066 that's always gonna be fries and burgers. 507 00:17:35,700 --> 00:17:37,000 Three minutes. 508 00:17:40,266 --> 00:17:43,100 [Gerardo] When you're making a nice, crispy chicken sandwich, 509 00:17:43,100 --> 00:17:45,000 you need that brioche bread 510 00:17:45,000 --> 00:17:48,367 that's gonna soak up all the butter and get crispy outside. 511 00:17:48,367 --> 00:17:50,000 There is a chicken sandwich in the restaurant. 512 00:17:50,000 --> 00:17:52,800 Since Guy has come visit us in Triple D, 513 00:17:52,800 --> 00:17:55,266 the lines are crazier than ever. 514 00:17:55,266 --> 00:17:56,102 So, the wait used to be one to two hours, 515 00:17:56,102 --> 00:17:58,100 So, the wait used to be one to two hours, 516 00:17:58,100 --> 00:18:01,100 now it has gone up from three to four. 517 00:18:01,100 --> 00:18:03,533 Being in Triple D is a chance 518 00:18:03,533 --> 00:18:06,000 of a lifetime. So, you get the opportunity, 519 00:18:06,000 --> 00:18:06,867 you take it. 520 00:18:06,867 --> 00:18:08,266 Oh, baby, come on. 521 00:18:08,266 --> 00:18:10,166 Being featured in Triple D 522 00:18:10,166 --> 00:18:15,600 has proven why I choose the culinary arts as a profession. 523 00:18:15,600 --> 00:18:18,867 Making sunny side up eggs for the, 524 00:18:18,867 --> 00:18:21,000 for the sandwich. 525 00:18:21,000 --> 00:18:24,100 I'm a brunch chef, so I make the perfect eggs. 526 00:18:24,100 --> 00:18:25,467 Go, eggy. 527 00:18:25,467 --> 00:18:26,102 So, if you wanna make something very guilty, just put an egg on it. 528 00:18:26,102 --> 00:18:29,533 So, if you wanna make something very guilty, just put an egg on it. 529 00:18:30,266 --> 00:18:31,367 [Guy] Chef, you have two minutes, 530 00:18:31,367 --> 00:18:33,100 you need to start plating. 531 00:18:33,100 --> 00:18:35,867 [Beau] It's time for me to, uh, get this burger on the plate. 532 00:18:35,867 --> 00:18:38,367 I'm gonna get the grainaise, I'm gonna get it on both sides of the bun 533 00:18:38,367 --> 00:18:39,967 because one side's not enough. 534 00:18:39,967 --> 00:18:42,467 It's a guilty pleasure, you gotta have the extra mayonnaise on it. 535 00:18:42,467 --> 00:18:45,734 Then I stack my Oklahoma style Smash burgers, and get 'em on the bun. 536 00:18:45,734 --> 00:18:47,867 Oh, my God, the Smash burger looks insane. 537 00:18:47,867 --> 00:18:50,000 [Beau] Flavor wise, game play wise, 538 00:18:50,000 --> 00:18:50,867 I think I crushed it. 539 00:18:50,867 --> 00:18:53,533 [Guy] One minute and 30 seconds left. 540 00:18:53,533 --> 00:18:56,102 [Renee] I've got a lot of components to still layer on these nachos. 541 00:18:56,102 --> 00:18:57,800 [Renee] I've got a lot of components to still layer on these nachos. 542 00:18:57,800 --> 00:18:58,800 [vocalizing] 543 00:18:58,800 --> 00:19:00,367 That grilled lamb sausage, 544 00:19:00,367 --> 00:19:01,600 pickled veggies, 545 00:19:01,600 --> 00:19:03,467 and I also have the Pico de Gallo. 546 00:19:03,467 --> 00:19:06,467 I wish I had a little more time to layer my ingredients, 547 00:19:06,467 --> 00:19:09,266 but I got everything on there. I think my nachos 548 00:19:09,266 --> 00:19:11,000 look like a guilty pleasure, for sure. 549 00:19:11,000 --> 00:19:12,433 One minute. 550 00:19:14,000 --> 00:19:18,166 [Ryan] Rye bread is just huge, burgers are not. So, I'm actually, 551 00:19:18,166 --> 00:19:19,700 gonna trim some of the ends off. 552 00:19:19,700 --> 00:19:22,734 I wanna make sure I got the right mead to bread ratio. 553 00:19:22,734 --> 00:19:24,700 Pulled up my sweet potato fries. 554 00:19:24,700 --> 00:19:26,102 Kind of disappointed that I don't have many of them, 555 00:19:26,102 --> 00:19:27,467 Kind of disappointed that I don't have many of them, 556 00:19:27,467 --> 00:19:29,533 but on a Watch Your Weight challenge, 557 00:19:29,533 --> 00:19:31,166 you're not gonna get a whole lot. 558 00:19:32,166 --> 00:19:33,533 Twenty seconds, chefs! 559 00:19:35,166 --> 00:19:37,600 [Gerardo] So, let's build this Guilty Pleasure sandwich. 560 00:19:37,600 --> 00:19:40,467 I place two crispy chickens on top, 561 00:19:40,467 --> 00:19:43,634 with my guilty fried bacon, and most importantly, 562 00:19:43,634 --> 00:19:44,967 my house made pickles. 563 00:19:44,967 --> 00:19:47,967 The last thing I did was throw the sunny side egg on top. 564 00:19:47,967 --> 00:19:51,000 This fried chicken sandwich screams guilty pleasure. 565 00:19:51,000 --> 00:19:52,000 Five, 566 00:19:52,000 --> 00:19:54,066 four, three, 567 00:19:54,066 --> 00:19:56,000 two, one. 568 00:19:56,000 --> 00:19:56,102 Chefs, stop working. 569 00:19:56,102 --> 00:19:57,266 Chefs, stop working. 570 00:19:57,266 --> 00:19:59,367 -Oh, man. -Nice job, chefs. 571 00:19:59,367 --> 00:20:00,266 -[Rocco] Whoo! -[Aaron] Wow. 572 00:20:00,266 --> 00:20:01,867 -[Aarti] Wow. -[Rocco] That was intense. 573 00:20:01,867 --> 00:20:04,166 -[Guy] Right down to the wire. -[Aarti] That was. 574 00:20:04,166 --> 00:20:07,800 All right, chefs. It's time to get the verdict on your guilty pleasures. 575 00:20:07,800 --> 00:20:10,233 Let's take 'em to the judges. Right this way. 576 00:20:15,367 --> 00:20:19,100 All right judges, here we are. This is game one of Triple D Guilty Pleasures. 577 00:20:19,100 --> 00:20:20,900 We played a little Watch Your Weight. 578 00:20:22,000 --> 00:20:24,800 Chefs had to prepare their favorite guilty pleasure, 579 00:20:24,800 --> 00:20:28,467 using only six and a half pounds of ingredients. 580 00:20:28,467 --> 00:20:31,266 Up first, Chef Beau, tell us about this dish, buddy. 581 00:20:31,266 --> 00:20:33,100 I made an Oklahoma-style smash burger. 582 00:20:33,100 --> 00:20:35,266 Onions smashed into the patties. I did doubles. 583 00:20:35,266 --> 00:20:37,333 You can't do a single burger. You got to do two. 584 00:20:38,100 --> 00:20:40,066 A little dijonnaise to kinda add to it, 585 00:20:40,066 --> 00:20:43,233 a little American cheese to act as both a sauce and a cheese. 586 00:20:45,800 --> 00:20:46,734 Good? 587 00:20:48,166 --> 00:20:49,533 [laughing] 588 00:20:49,533 --> 00:20:51,333 You can get buried with one of those. 589 00:20:52,467 --> 00:20:54,634 Chef, when I think guilty pleasure, I think 590 00:20:54,634 --> 00:20:58,700 fried chicken, ice cream, pizza, risotto and smash burgers. 591 00:20:58,700 --> 00:20:59,700 -Awesome. -[Rocco] Bulls eye. 592 00:20:59,700 --> 00:21:02,634 The balance here is just perfection. 593 00:21:02,634 --> 00:21:04,800 Note to self, always make a smash burger. 594 00:21:04,800 --> 00:21:06,367 You played the game really well. 595 00:21:06,367 --> 00:21:08,800 I mean, even though you had some jarred items there, 596 00:21:08,800 --> 00:21:10,367 you still managed to give us something 597 00:21:10,367 --> 00:21:12,233 that feels like a really big bite. 598 00:21:12,634 --> 00:21:13,295 This is a great burger. 599 00:21:13,295 --> 00:21:14,600 This is a great burger. 600 00:21:14,600 --> 00:21:17,166 The only place I would maybe ding you is on plating, right. 601 00:21:17,166 --> 00:21:20,266 I don't feel like you really pushed any boundaries here on the plating. 602 00:21:20,266 --> 00:21:22,333 You put a burger on a plate and gave it to us. 603 00:21:22,634 --> 00:21:24,000 That's fair. 604 00:21:24,000 --> 00:21:26,367 All right, up next, Chef Gerardo. 605 00:21:26,367 --> 00:21:27,800 So, my guilty pleasure, 606 00:21:27,800 --> 00:21:29,467 the crispy chicken sandwich. 607 00:21:29,467 --> 00:21:32,266 There is brioche buns with lots of butter. 608 00:21:32,266 --> 00:21:35,266 Two fried chicken, sunny side egg, 609 00:21:35,266 --> 00:21:37,700 mozzarella cheese, and bacon. 610 00:21:37,700 --> 00:21:38,967 That's guilty pleasure for me. 611 00:21:41,467 --> 00:21:43,295 This speaks of all my guilty pleasure needs. 612 00:21:43,295 --> 00:21:43,634 This speaks of all my guilty pleasure needs. 613 00:21:43,634 --> 00:21:47,367 The egg yolk is jammy, it almost acts like a sauce. 614 00:21:47,367 --> 00:21:49,166 Plating in my plate was a little sloppy. 615 00:21:49,166 --> 00:21:51,900 I would have liked to have seen it a little more tightly composed. 616 00:21:51,900 --> 00:21:53,533 [Aarti] Your chicken is cooked beautifully, 617 00:21:53,533 --> 00:21:56,533 your egg has a beautiful burst of yolk, it's lovely. 618 00:21:56,533 --> 00:21:58,166 One of the smartest things you did 619 00:21:58,166 --> 00:22:00,634 was use so much of your pantry. 620 00:22:00,634 --> 00:22:02,734 You didn't buy pickles, you made pickles. 621 00:22:02,734 --> 00:22:05,100 You made your dredge for your fried chicken. 622 00:22:05,100 --> 00:22:07,533 That's really smart in the Watch Your Weight Challenge. 623 00:22:07,533 --> 00:22:08,867 So, good job there. 624 00:22:08,867 --> 00:22:12,000 But, I wish there was a little bite of something spicy. 625 00:22:12,000 --> 00:22:13,295 Pickled jalapenos would have just taken this over the top. 626 00:22:13,295 --> 00:22:14,867 Pickled jalapenos would have just taken this over the top. 627 00:22:15,266 --> 00:22:16,500 Thank you, chef. 628 00:22:16,500 --> 00:22:18,367 All right, up next, Chef Ryan. What do you have for us, bud? 629 00:22:18,367 --> 00:22:20,500 My guilty pleasure is simply burgers. 630 00:22:20,500 --> 00:22:26,166 Hamburger on rye with a honey crisp shallot bacon jam 631 00:22:26,166 --> 00:22:27,734 and fresh jalapenos, 632 00:22:27,734 --> 00:22:29,367 with sweet potato fries. 633 00:22:29,367 --> 00:22:31,266 Pick it up, bite it all together or is this... 634 00:22:31,266 --> 00:22:33,166 -Either way you would like to do it. -[Rocco] All right. 635 00:22:35,266 --> 00:22:36,533 I eat 'em in one bite. 636 00:22:37,266 --> 00:22:38,533 You nailed the guilty pleasure. 637 00:22:38,533 --> 00:22:39,867 Everyone loves a burger. 638 00:22:39,867 --> 00:22:42,166 Anytime you use bacon jam, you are definitely 639 00:22:42,166 --> 00:22:43,295 in the realm of guilty pleasure. 640 00:22:43,295 --> 00:22:44,634 in the realm of guilty pleasure. 641 00:22:44,634 --> 00:22:46,533 It doesn't give me that guilty pleasure feel. 642 00:22:46,533 --> 00:22:49,367 There was no gooey cheese on top of the burger, 643 00:22:49,367 --> 00:22:52,500 there was no aioli or mayo-based sauce, 644 00:22:52,500 --> 00:22:55,500 like I was like, "Eh, looks nice, but is this guilty pleasure?" 645 00:22:55,500 --> 00:22:58,000 The side that is not making me feel guilty 646 00:22:58,000 --> 00:23:00,500 it's making me feel like repentance is [chuckles] 647 00:23:00,500 --> 00:23:03,000 this side here with the sweet potato fries. 648 00:23:03,000 --> 00:23:07,533 I wish there was more fries, so it would have felt like this big, abundant plate. 649 00:23:07,533 --> 00:23:08,734 Heard, chef. Thank you. 650 00:23:08,734 --> 00:23:09,634 Judges, thank you very much. 651 00:23:09,634 --> 00:23:11,467 Not to be outdone though, Chef Renee. 652 00:23:11,467 --> 00:23:13,295 I have a plate of guilty pleasure nachos for you 653 00:23:13,295 --> 00:23:14,367 I have a plate of guilty pleasure nachos for you 654 00:23:14,367 --> 00:23:17,000 because one meat is not enough, it should be two, 655 00:23:17,000 --> 00:23:18,800 [chuckles] lots of cheeses, 656 00:23:18,800 --> 00:23:21,634 and lots of little surprise bites from 657 00:23:21,634 --> 00:23:24,166 fresh vegetables and pickled vegetables. 658 00:23:24,166 --> 00:23:25,634 So, please indulge. 659 00:23:25,634 --> 00:23:27,266 Before you slobber all over 'em, Rocco. 660 00:23:27,266 --> 00:23:29,867 [laughing] 661 00:23:29,867 --> 00:23:33,800 Rolling up into Flavortown, serving Guy Fieri nachos, 662 00:23:33,800 --> 00:23:36,166 is about as bold a move 663 00:23:36,166 --> 00:23:38,800 as me wearing this jacket and he's famous for them, 664 00:23:38,800 --> 00:23:40,000 [laughing] 665 00:23:40,000 --> 00:23:43,066 [Rocco] You're hitting all the marks of guilty pleasure. 666 00:23:43,066 --> 00:23:43,295 I wonder when you did your shopping though, 667 00:23:43,295 --> 00:23:44,900 I wonder when you did your shopping though, 668 00:23:44,900 --> 00:23:46,634 if you knew you were going to make nachos. 669 00:23:47,634 --> 00:23:50,367 The purple cauliflower and the parsley, 670 00:23:50,367 --> 00:23:51,867 are a little bit of outliers. 671 00:23:51,867 --> 00:23:53,867 You could have cilantro instead of parsley 672 00:23:53,867 --> 00:23:56,533 which maybe would have been a better fit for nachos, 673 00:23:56,533 --> 00:23:59,634 Any chance that she was grabbing cilantro and grabbed the parsley, 674 00:23:59,634 --> 00:24:01,166 they sit right next to each other. 675 00:24:01,166 --> 00:24:04,900 It's true. I thought I grabbed cilantro until I started cutting it. [laughs] 676 00:24:04,900 --> 00:24:06,367 Okay, fair enough. 677 00:24:06,367 --> 00:24:07,700 You shopped very smartly. 678 00:24:07,700 --> 00:24:10,100 I think you picked a really great dish. 679 00:24:10,100 --> 00:24:12,700 For me it's just layering. I wish you had layered 680 00:24:12,700 --> 00:24:13,295 all of these different elements so that 681 00:24:13,295 --> 00:24:14,367 all of these different elements so that 682 00:24:14,367 --> 00:24:16,467 by the time I get down to the bottom, 683 00:24:16,467 --> 00:24:19,266 -Yes. -Um, you would have got that one slightly soggy chip 684 00:24:19,266 --> 00:24:21,367 that has everything on it crispy on the edge. 685 00:24:21,367 --> 00:24:22,634 -You know what I mean. -I'm with you. 686 00:24:22,634 --> 00:24:24,166 That's the one that I wait for. 687 00:24:24,166 --> 00:24:25,600 Fair enough. Thank you. 688 00:24:25,600 --> 00:24:27,533 [Guy] All right. Thank you very much, chefs. 689 00:24:27,533 --> 00:24:30,166 Triple D goes to Triple G. 690 00:24:30,166 --> 00:24:32,367 We're gonna ask the chefs to return back to the kitchen, 691 00:24:32,367 --> 00:24:34,867 let the judges deliberate, and we'll all you back in a bit. 692 00:24:34,867 --> 00:24:36,734 -Thank you very much. -Nice work guys. Thank you, guys. 693 00:24:36,734 --> 00:24:37,734 [applause] 694 00:24:37,734 --> 00:24:40,800 All right, judges, 20 points available in gameplay. 695 00:24:40,800 --> 00:24:41,900 20 points available in taste, 696 00:24:41,900 --> 00:24:43,100 ten points available for plating 697 00:24:43,100 --> 00:24:43,295 for a total of 50 points. 698 00:24:43,295 --> 00:24:44,533 for a total of 50 points. 699 00:24:51,000 --> 00:24:53,000 Chefs, first let me tell you, thanks for lettin' us 700 00:24:53,000 --> 00:24:54,734 visit you for Diners, Drive-Ins and Dives. 701 00:24:54,734 --> 00:24:58,000 Triple D happens not because of me but because of you. 702 00:24:58,000 --> 00:24:59,367 We asked for guilty pleasures, 703 00:24:59,367 --> 00:25:00,867 you all did a great job with it. 704 00:25:00,867 --> 00:25:02,700 But unfortunately, someone goes. 705 00:25:02,700 --> 00:25:04,266 So, let's take a look. 706 00:25:04,266 --> 00:25:08,500 First, Chef Gerardo, Gameplay, 17 out of 20, 707 00:25:08,500 --> 00:25:10,867 taste, 17 out of 20, 708 00:25:10,867 --> 00:25:12,533 plating, 7 out of 10. 709 00:25:12,533 --> 00:25:13,734 41 points. 710 00:25:13,734 --> 00:25:14,867 -Not bad. -Thank you. 711 00:25:14,867 --> 00:25:15,867 [Guy] Not bad, chef. 712 00:25:15,867 --> 00:25:16,800 Chef Ryan. 713 00:25:18,266 --> 00:25:19,529 15 out of 20 in gameplay. 714 00:25:19,529 --> 00:25:21,000 15 out of 20 in gameplay. 715 00:25:21,634 --> 00:25:23,367 17 out of 20 in taste. 716 00:25:24,066 --> 00:25:26,500 7 out of 10 for plating for a 39, 717 00:25:26,500 --> 00:25:28,066 just two points behind. 718 00:25:28,367 --> 00:25:29,500 Chef Renee, 719 00:25:29,500 --> 00:25:32,266 16 out of 20 in gameplay. 720 00:25:32,266 --> 00:25:34,166 16 out of 20 in taste, 721 00:25:35,066 --> 00:25:36,900 7 out of 10 for plating, for a 39. 722 00:25:37,467 --> 00:25:38,867 A tie. 723 00:25:38,867 --> 00:25:41,634 For Ryan and Renee, 39, 39. 724 00:25:42,533 --> 00:25:45,166 Beau, got to beat a 39, bud. 725 00:25:45,166 --> 00:25:47,867 18 out of 20 in gameplay. 726 00:25:47,867 --> 00:25:49,529 18 out of 20 in taste and 7 for plating, 727 00:25:49,529 --> 00:25:51,266 18 out of 20 in taste and 7 for plating, 728 00:25:51,266 --> 00:25:52,734 for a 43. 729 00:25:53,266 --> 00:25:54,266 [sighs] 730 00:25:54,266 --> 00:25:55,266 [Guy] Woah. 731 00:25:55,266 --> 00:25:57,734 41 for Gerardo, 43 for Beau 732 00:25:57,734 --> 00:26:01,266 and a tie in the bottom for Ryan and Renee. 733 00:26:01,266 --> 00:26:03,266 -Unfortunately, we got to say good night. -[sighs] 734 00:26:03,266 --> 00:26:05,066 [Guy] It's been awesome to have you. 735 00:26:05,066 --> 00:26:06,533 Chef, chef, thank you very much. 736 00:26:06,533 --> 00:26:07,867 -Thank you. -[Guy] Adios. 737 00:26:07,867 --> 00:26:09,000 [all applauding] 738 00:26:09,600 --> 00:26:11,066 [Ryan] I'm going back home. 739 00:26:11,066 --> 00:26:13,734 My guilty pleasure really wasn't guilty enough, 740 00:26:13,734 --> 00:26:17,100 but I also had fun making greasy cheeseburgers. 741 00:26:17,100 --> 00:26:19,500 [Renee] I loved being part of the Triple D family, 742 00:26:19,500 --> 00:26:19,529 and now I get to be part of the Triple G family 743 00:26:19,529 --> 00:26:21,967 and now I get to be part of the Triple G family 744 00:26:21,967 --> 00:26:23,600 and it's a blessing. 745 00:26:23,600 --> 00:26:24,634 [Ryan and Renee] Thank you. 746 00:26:28,166 --> 00:26:29,533 All right, chefs. Here we are, 747 00:26:29,533 --> 00:26:32,500 the final round of Triple D guilty pleasures. 748 00:26:32,500 --> 00:26:35,634 We got a battle between San Juan and Sioux Falls. 749 00:26:36,266 --> 00:26:38,367 Chef Beau, you're in the lead, 750 00:26:38,367 --> 00:26:42,533 but I will tell you, a truly guilty dish from Chef Gerardo, 751 00:26:42,533 --> 00:26:44,734 could win him some big bucks. 752 00:26:44,734 --> 00:26:45,734 So, for the final challenge, 753 00:26:45,734 --> 00:26:47,166 I want you to pull out all the stops. 754 00:26:47,166 --> 00:26:49,529 I want you to make the judges, the Decadent Diner Dinner. 755 00:26:49,529 --> 00:26:51,333 I want you to make the judges, the Decadent Diner Dinner. 756 00:26:52,734 --> 00:26:53,967 Triple D, get it. 757 00:26:53,967 --> 00:26:57,266 But first, we'll play a little family guilty pleasure. 758 00:26:57,266 --> 00:26:59,000 We'll do a little Grocery Bowl. 759 00:27:01,166 --> 00:27:03,166 If you wanna take a look, each pin has a name, 760 00:27:03,166 --> 00:27:06,266 of some ingredient that you probably would rather not cook with. 761 00:27:06,266 --> 00:27:09,467 So, you have caviar dip, single malt scotch, 762 00:27:09,467 --> 00:27:12,500 champagne jelly beans, mmm, 763 00:27:12,500 --> 00:27:16,166 vanilla beans, cognac, lobster ramen, 764 00:27:16,166 --> 00:27:18,800 saffron, foie gras chips, 765 00:27:19,166 --> 00:27:19,529 and truffle jerky. 766 00:27:19,529 --> 00:27:21,100 and truffle jerky. 767 00:27:21,100 --> 00:27:24,367 But, if you knock that pin down or that bottle down, 768 00:27:24,367 --> 00:27:26,367 it has that item on it, you don't have to cook with it. 769 00:27:26,367 --> 00:27:27,734 You guys are helping each other on this one. 770 00:27:27,734 --> 00:27:29,734 Well, this is the only time you're gonna play together. 771 00:27:29,734 --> 00:27:32,000 The ingredients that are left standing, well those 772 00:27:32,000 --> 00:27:33,734 are the ones you must incorporate in your dish. 773 00:27:33,734 --> 00:27:34,900 Come on up, Beau. 774 00:27:35,734 --> 00:27:36,734 -[Beau straining] -There you go. 775 00:27:36,734 --> 00:27:38,166 Whenever you're ready, chef. 776 00:27:38,166 --> 00:27:39,100 You got this, Beau. 777 00:27:41,867 --> 00:27:43,367 Aah! 778 00:27:43,367 --> 00:27:47,600 [Hunter] You got Caviar dip and saffron are down. 779 00:27:47,600 --> 00:27:48,734 [Guy] Gerardo, you're up buddy. 780 00:27:52,700 --> 00:27:54,166 Wow! 781 00:27:54,166 --> 00:27:57,166 Vanilla bean and champagne jelly beans. 782 00:27:57,166 --> 00:27:59,100 Now, since we had a double elimination, 783 00:27:59,100 --> 00:28:00,867 there was supposed to be another chef here. 784 00:28:00,867 --> 00:28:02,967 All right, if he's gonna hit any... 785 00:28:02,967 --> 00:28:04,634 [Rocco laughing] 786 00:28:07,467 --> 00:28:09,066 [all exclaiming] 787 00:28:09,066 --> 00:28:10,166 [Aarti] What? 788 00:28:10,166 --> 00:28:12,266 [Rocco] Yay, nice. 789 00:28:12,266 --> 00:28:13,867 -[Guy] So, chefs! -[Hunter] Not bad, dad. 790 00:28:13,867 --> 00:28:15,734 Foie Gras chips and Cognac, 791 00:28:15,734 --> 00:28:19,529 must be incorporated into your decadent diner dish. 792 00:28:19,529 --> 00:28:19,734 must be incorporated into your decadent diner dish. 793 00:28:19,734 --> 00:28:21,600 You wanna say three, two, one, go or you want me to do it? 794 00:28:21,600 --> 00:28:22,900 [Hunter] What... I think we should trick them first. 795 00:28:24,166 --> 00:28:25,634 And they already got it. 796 00:28:26,000 --> 00:28:27,233 [Guy laughs] 797 00:28:29,867 --> 00:28:31,967 He's got the wheel. 798 00:28:31,967 --> 00:28:34,166 Decadent diner means rich diner food, 799 00:28:34,166 --> 00:28:36,367 fried meats, everything is cooked perfectly. 800 00:28:36,367 --> 00:28:38,000 Diner, diner, diner, diner. 801 00:28:38,000 --> 00:28:41,266 For my decadent diner dinner, I'm making fried pork 802 00:28:41,266 --> 00:28:42,266 cutlets, 803 00:28:42,266 --> 00:28:44,634 with mashed potatoes, gravy and a vegetable. 804 00:28:44,634 --> 00:28:46,000 Need some eggs. 805 00:28:46,000 --> 00:28:49,529 Thank you to the wrecking ball of a watermelon that was Guy. 806 00:28:49,529 --> 00:28:50,467 Thank you to the wrecking ball of a watermelon that was Guy. 807 00:28:51,266 --> 00:28:52,367 [video rewinds] 808 00:28:54,700 --> 00:28:57,367 [commentator] Recovers the fumble, and touchdown! 809 00:28:57,367 --> 00:28:58,367 [audience cheering] 810 00:29:00,066 --> 00:29:01,266 [crowd exclaims] 811 00:29:01,266 --> 00:29:03,867 [commentator] But the extra point is no good. 812 00:29:03,867 --> 00:29:07,166 [Beau] Now, I only have to use cognac and foie gras potato chips. 813 00:29:07,166 --> 00:29:09,266 For the foie gras chips, I'm going to use that 814 00:29:09,266 --> 00:29:11,367 in the breading for the pork cutlets. 815 00:29:11,367 --> 00:29:13,700 Cognac and cream go together like peanut butter and jelly. 816 00:29:13,700 --> 00:29:16,367 I'm gonna use those to make cognac mushroom gravy. 817 00:29:16,367 --> 00:29:17,367 Since this just has to be decadent, 818 00:29:17,367 --> 00:29:19,529 I'm grabbing morels, oysters, and maitakes. 819 00:29:19,529 --> 00:29:20,734 I'm grabbing morels, oysters, and maitakes. 820 00:29:20,734 --> 00:29:23,066 Some of the most expensive ingredients in this market. 821 00:29:24,867 --> 00:29:25,967 Jeez. 822 00:29:25,967 --> 00:29:28,600 I'm a Triple D chef making a decadent diner dinner. 823 00:29:28,600 --> 00:29:30,233 I guess I'm Triple D squared? 824 00:29:30,867 --> 00:29:31,800 All right. 825 00:29:33,533 --> 00:29:34,634 Okay. 826 00:29:34,634 --> 00:29:37,000 I have to make a decadent diner dinner. 827 00:29:37,000 --> 00:29:38,000 I'll go again with that. 828 00:29:38,000 --> 00:29:39,266 Bacon, a thick cut. 829 00:29:39,266 --> 00:29:42,367 The last time I went to a diner, I was 17 years old. 830 00:29:42,367 --> 00:29:45,367 So, I think of what's decadent, bone-in. 831 00:29:45,367 --> 00:29:47,066 Rib eyes are decadent because 832 00:29:47,066 --> 00:29:49,529 it has a lot of fat and it is very juicy. 833 00:29:49,529 --> 00:29:49,734 it has a lot of fat and it is very juicy. 834 00:29:49,734 --> 00:29:52,000 Decadent diner dinner. 835 00:29:52,000 --> 00:29:54,000 I'm gonna make my ribeye with some home fries 836 00:29:54,000 --> 00:29:55,634 and cilantro aioli. 837 00:29:55,634 --> 00:29:59,066 But I'm looking for cilantro, all I could find was parsley. 838 00:29:59,066 --> 00:30:01,867 So, I'm gonna make a parsley aioli. 839 00:30:01,867 --> 00:30:04,867 [commentator] He's in the... oh, misses the free throw. 840 00:30:04,867 --> 00:30:07,367 What's more diner than meat and potatoes? 841 00:30:07,367 --> 00:30:10,467 To make my home fries decadent, I'm gonna add bell peppers, 842 00:30:10,467 --> 00:30:12,867 jalapenos baked. 843 00:30:12,867 --> 00:30:16,100 I have to use foie gras chips and cognac. 844 00:30:16,100 --> 00:30:19,266 All I know about cognac is I like drinking it. 845 00:30:19,266 --> 00:30:19,529 Lots of butter. 846 00:30:19,529 --> 00:30:20,367 Lots of butter. 847 00:30:20,367 --> 00:30:22,734 I think I can make a really nice compound butter 848 00:30:22,734 --> 00:30:23,867 for my rib eyes. 849 00:30:23,867 --> 00:30:25,500 Let's go, let's go. 850 00:30:25,500 --> 00:30:27,734 I've tasted foie gras before, 851 00:30:27,734 --> 00:30:29,967 never in my life, foie gras chips. 852 00:30:29,967 --> 00:30:32,867 I think of adding this inside of the cilantro aioli 853 00:30:32,867 --> 00:30:35,600 because it's gonna add some texture and flavor. 854 00:30:35,600 --> 00:30:37,166 I'm two points behind Beau, 855 00:30:37,166 --> 00:30:39,367 definitely need to work on my plating, but 856 00:30:39,367 --> 00:30:40,867 I know I can still beat him. 857 00:30:40,867 --> 00:30:42,867 Decadent diner dish. 858 00:30:42,867 --> 00:30:45,500 So, foie gras chips, I have no idea what those are. 859 00:30:45,500 --> 00:30:47,100 I imagine they are gonna taste great. 860 00:30:47,600 --> 00:30:48,734 Cognac... 861 00:30:48,734 --> 00:30:49,529 that's not a zonk ingredient, that's a great ingredient. 862 00:30:49,529 --> 00:30:50,867 that's not a zonk ingredient, that's a great ingredient. 863 00:30:50,867 --> 00:30:53,634 Um, isn't this your midnight snack, foie gras chips and a little cognac? 864 00:30:53,634 --> 00:30:56,233 -It is what I usually have before bed, yeah. -[all laughing] 865 00:31:03,000 --> 00:31:05,233 Nineteen minutes chefs, nineteen. 866 00:31:07,100 --> 00:31:09,100 [Aarti] Decadent diner dinner. 867 00:31:09,100 --> 00:31:11,100 [Aaron] With cognac and foie gras chips. 868 00:31:11,100 --> 00:31:12,467 It's gonna be a platter with all the... 869 00:31:12,467 --> 00:31:13,367 Blue-plate special. 870 00:31:13,367 --> 00:31:14,600 -Yeah. -Yeah. 871 00:31:14,600 --> 00:31:16,700 It's gonna come with fries and a little salad and a little... 872 00:31:16,700 --> 00:31:18,233 -Yeah, like a meat and three. -Yeah. 873 00:31:19,467 --> 00:31:20,700 [Guy] Chef, what's on the menu? 874 00:31:20,700 --> 00:31:23,100 [Beau] Foie Gras potato chip, breaded pork cutlets. 875 00:31:23,100 --> 00:31:25,600 Got the cognac mushroom gravy. 876 00:31:25,600 --> 00:31:27,867 Some cultured butter mashed potatoes. 877 00:31:28,100 --> 00:31:29,000 Okay. 878 00:31:30,000 --> 00:31:31,500 [Beau] I'm excited to be in first place, 879 00:31:31,500 --> 00:31:33,100 I'm excited to make it to round two 880 00:31:33,100 --> 00:31:34,467 but I am hella nervous 881 00:31:34,467 --> 00:31:35,734 to cook against Gerardo. 882 00:31:36,266 --> 00:31:37,367 While my potatoes are cooking, 883 00:31:37,367 --> 00:31:39,367 I'm gonna start working on my fried pork cutlet. 884 00:31:39,367 --> 00:31:41,166 I'm gonna use the chips in the breading 885 00:31:41,166 --> 00:31:42,967 for the pork cutlet I'm gonna do. 886 00:31:42,967 --> 00:31:44,500 Foie gras chips are gonna be a little challenging, 887 00:31:44,500 --> 00:31:45,800 'cause chips are just salty. 888 00:31:45,800 --> 00:31:47,634 I don't wanna under-season my food, 889 00:31:47,634 --> 00:31:49,867 but I don't wanna over-season my food. 890 00:31:49,867 --> 00:31:53,367 I am going to create a triple bread, buttermilk egg wash, 891 00:31:53,367 --> 00:31:55,967 using cognac and potato chips 892 00:31:55,967 --> 00:31:57,467 mixed with a little bit of flour. 893 00:32:04,367 --> 00:32:06,000 Gerardo, what are we on to right now? 894 00:32:06,000 --> 00:32:07,734 [Gerardo] I'm gonna sear the steaks. 895 00:32:07,734 --> 00:32:10,634 I'm making parsley aioli with some home fries. 896 00:32:10,634 --> 00:32:12,600 Yeah, let's get those steaks goin' bud, 897 00:32:12,600 --> 00:32:14,700 18 minutes, your steak is that big. 898 00:32:14,700 --> 00:32:16,233 Get those seasoned heavily. 899 00:32:16,467 --> 00:32:17,433 Come on, baby. 900 00:32:18,166 --> 00:32:21,166 So, Gerardo has New York steaks. 901 00:32:21,166 --> 00:32:22,634 Those are some thick steaks, 902 00:32:22,634 --> 00:32:25,100 they need to get seared and in the oven. 903 00:32:25,100 --> 00:32:26,967 [Gerardo] To get the perfect rib eye, 904 00:32:26,967 --> 00:32:29,691 you have to sear both sides with some rosemary, garlic and butter. 905 00:32:29,691 --> 00:32:31,500 you have to sear both sides with some rosemary, garlic and butter. 906 00:32:31,500 --> 00:32:32,900 And you need to baste it. 907 00:32:34,467 --> 00:32:36,700 Nice basting of the steak going. 908 00:32:36,700 --> 00:32:38,000 [Gerardo] Thank you, Guy. 909 00:32:38,000 --> 00:32:42,166 Butter basting is done to make these rib eyes very decadent. 910 00:32:42,166 --> 00:32:45,900 Home fries are small-cut potatoes with peppers and onions. 911 00:32:46,266 --> 00:32:47,166 Very delicious. 912 00:32:47,166 --> 00:32:49,367 And to make my home fries decadent, 913 00:32:49,367 --> 00:32:51,734 I'm gonna add bacon and jalapenos. 914 00:32:53,533 --> 00:32:56,066 Fried potatoes is so diner. 915 00:32:56,066 --> 00:32:58,367 [Aaron] Ah, it's my favorite thing in the world. 916 00:32:58,367 --> 00:32:59,691 [Gerardo] I can't believe that I'm cooking here in Flavortown, 917 00:32:59,691 --> 00:33:00,600 [Gerardo] I can't believe that I'm cooking here in Flavortown, 918 00:33:00,600 --> 00:33:04,066 right next to Guy Fieri and I'm thinkin' about my journey, 919 00:33:04,066 --> 00:33:06,533 and everything that I've done to get here. 920 00:33:06,533 --> 00:33:08,500 I served in the Army for four years, 921 00:33:08,500 --> 00:33:10,800 and that really changed my life. 922 00:33:10,800 --> 00:33:13,533 So, when I win the money today, I want to give the money 923 00:33:13,533 --> 00:33:16,000 for the Wounded Warrior Project. 924 00:33:16,000 --> 00:33:19,166 It's a great organization, fighting a great cause, 925 00:33:19,166 --> 00:33:21,533 and I really like to help out my fellow veterans. 926 00:33:23,367 --> 00:33:25,734 Chefs, you got 11 minutes. Eleven to go. 927 00:33:27,066 --> 00:33:28,166 [Beau] Thanks, chef. 928 00:33:28,166 --> 00:33:29,691 Now, I need to work on my cognac mushroom cream sauce. 929 00:33:29,691 --> 00:33:30,800 Now, I need to work on my cognac mushroom cream sauce. 930 00:33:30,800 --> 00:33:33,867 Cognac has raisiny fruit flavors. 931 00:33:33,867 --> 00:33:37,266 Grinding meat in a walk-in, to cooking on center stage 932 00:33:37,266 --> 00:33:39,100 for up to $20,000, dude. 933 00:33:39,100 --> 00:33:40,266 Yeah, it's quite a bit different. 934 00:33:40,266 --> 00:33:42,166 -Yeah, it's a little bit. -[laughs] 935 00:33:42,166 --> 00:33:44,467 Cognac can add a really great depth of flavor. 936 00:33:44,467 --> 00:33:45,800 Oh, don't be shy with that, chef. 937 00:33:46,266 --> 00:33:47,467 [Beau] Yeah, chef. 938 00:33:47,467 --> 00:33:50,467 I wanna win Guy's Grocery Games pretty bad. 939 00:33:50,467 --> 00:33:51,967 So, I used to be a skateboarder, 940 00:33:51,967 --> 00:33:53,467 now my daughter is. 941 00:33:53,467 --> 00:33:55,367 If I win $20,000 today, 942 00:33:55,367 --> 00:33:57,467 I would love to donate a portion of that 943 00:33:57,467 --> 00:33:59,500 to the Sioux Falls Skatepark Association. 944 00:33:59,500 --> 00:33:59,691 -Needs salt and pepper. -[Guy laughs] 945 00:33:59,691 --> 00:34:01,100 -Needs salt and pepper. -[Guy laughs] 946 00:34:01,100 --> 00:34:03,100 [Beau] It goes to buying skateboards for kids, 947 00:34:03,100 --> 00:34:05,734 that'll serve a lot of underserved youth in our community. 948 00:34:06,800 --> 00:34:07,967 Now that my potatoes are cooked, 949 00:34:07,967 --> 00:34:10,467 I'm gonna add my decadent, French-cultured butter. 950 00:34:10,467 --> 00:34:12,600 French-cultured butter is where they culture the milk 951 00:34:12,600 --> 00:34:14,100 before they make the butter out of it. 952 00:34:14,100 --> 00:34:15,500 It gives it a little bit of a tang, 953 00:34:15,500 --> 00:34:17,166 a little bit of a richness. 954 00:34:17,166 --> 00:34:18,734 It's a butter like no other. 955 00:34:19,367 --> 00:34:20,533 Six minutes left, guys. 956 00:34:22,734 --> 00:34:24,600 -Gerardo just put... -[Rocco] Parsley. 957 00:34:24,600 --> 00:34:26,266 You put the parsley in the... 958 00:34:26,266 --> 00:34:28,066 Parsley, there's no cilantro. 959 00:34:28,066 --> 00:34:29,166 [Aaron] There's no cilantro? 960 00:34:29,166 --> 00:34:29,691 No. 961 00:34:29,691 --> 00:34:30,467 No. 962 00:34:30,467 --> 00:34:32,867 -No. -No, there's gotta be cilantro. 963 00:34:32,867 --> 00:34:34,533 [Aarti laughing] I'm getting up now. 964 00:34:35,867 --> 00:34:37,467 -[Rocco] Oh, maybe... -[Aarti] Parsley. 965 00:34:38,000 --> 00:34:38,900 Oh, there it is. 966 00:34:40,166 --> 00:34:41,166 Cilantro. 967 00:34:43,867 --> 00:34:45,266 This one's better. 968 00:34:45,266 --> 00:34:46,967 -What? -This one doesn't smell as much. 969 00:34:46,967 --> 00:34:48,000 [Rocco laughing] 970 00:34:49,500 --> 00:34:50,800 Gerardo, how we doin' buddy? 971 00:34:50,800 --> 00:34:53,533 -[Gerardo] I'm making my cilantro aioli. -You got it? 972 00:34:53,533 --> 00:34:55,867 I will add the garlic, the mayo, 973 00:34:55,867 --> 00:34:59,634 and the grocery bowl ingredient, foie gras chips. 974 00:34:59,634 --> 00:34:59,691 The cilantro aioli besides adding flavor, is gonna add 975 00:34:59,691 --> 00:35:02,600 The cilantro aioli besides adding flavor, is gonna add 976 00:35:02,600 --> 00:35:04,700 some nice colors into the plate. 977 00:35:04,700 --> 00:35:06,266 So I used the foie gras chips. 978 00:35:06,266 --> 00:35:08,367 Next, the cognac. 979 00:35:08,367 --> 00:35:11,100 Makin' cognac compound butter. 980 00:35:11,100 --> 00:35:14,533 So, I will add the best butter than I could find and cognac. 981 00:35:18,600 --> 00:35:20,467 So, I'm making these home fries decadent, 982 00:35:20,467 --> 00:35:22,467 with the cognac compound butter. 983 00:35:23,500 --> 00:35:24,867 I want the judges 984 00:35:24,867 --> 00:35:28,867 to get spicy, crunchy, and sweet flavors. 985 00:35:28,867 --> 00:35:29,691 When you bite it, oh... it's gonna be nice. 986 00:35:29,691 --> 00:35:31,233 When you bite it, oh... it's gonna be nice. 987 00:35:33,166 --> 00:35:34,233 Very tasty. 988 00:35:37,700 --> 00:35:39,166 Thank you for your support. 989 00:35:39,166 --> 00:35:41,600 She loves the way I cook, so, 990 00:35:41,600 --> 00:35:43,600 we are a match made in heaven. 991 00:35:43,600 --> 00:35:45,800 One minute, chefs! One to go! 992 00:35:45,800 --> 00:35:47,266 [Beau] I knew when I heard we're doing diner, 993 00:35:47,266 --> 00:35:48,800 I'm plating on a blue plate. 994 00:35:48,800 --> 00:35:49,800 First, I'm gonna get down my 995 00:35:49,800 --> 00:35:52,100 cultured-butter smashed potatoes down. 996 00:35:54,533 --> 00:35:58,467 Next, I'm gonna add my foie gras potato chip crusted pork cutlets. 997 00:35:58,467 --> 00:35:59,691 They look beautiful. Nice and golden. 998 00:35:59,691 --> 00:36:00,533 They look beautiful. Nice and golden. 999 00:36:00,533 --> 00:36:04,266 Finish with a decadent mushroom cognac gravy. 1000 00:36:04,266 --> 00:36:05,734 The seasoning might be a little high, 1001 00:36:05,734 --> 00:36:07,233 but I think I did a pretty good job. 1002 00:36:08,166 --> 00:36:09,867 Twenty seconds, chefs! 1003 00:36:09,867 --> 00:36:11,634 [Gerardo] When I heard 20 seconds, 1004 00:36:11,634 --> 00:36:13,900 I needed to plate everything as fast as I can. 1005 00:36:15,100 --> 00:36:17,367 First, I add my home fries. 1006 00:36:17,367 --> 00:36:20,734 Next, cilantro aioli with the foie gras chips. 1007 00:36:20,734 --> 00:36:24,266 After that, I'll add the rib-eye steak, medium rare, 1008 00:36:24,266 --> 00:36:27,467 and on top of it, the cognac compound butter. 1009 00:36:27,467 --> 00:36:29,691 Meat and potatoes, what's more diner than that? 1010 00:36:29,691 --> 00:36:30,000 Meat and potatoes, what's more diner than that? 1011 00:36:30,000 --> 00:36:32,000 -[Guy] Four, three... -[Gerardo] Come on, baby. 1012 00:36:32,000 --> 00:36:34,066 [Guy] ...two, one. 1013 00:36:34,066 --> 00:36:35,967 That's it, chefs. Stop working. 1014 00:36:35,967 --> 00:36:37,533 -[all applauding] -[Aarti] Way to go! 1015 00:36:38,266 --> 00:36:39,533 [Aaron] Wow! 1016 00:36:39,533 --> 00:36:43,166 Those decadent diner dishes look triple delicious. 1017 00:36:43,166 --> 00:36:45,333 Let's take it to the judges, right this way. 1018 00:36:49,734 --> 00:36:51,266 All right, this is game two 1019 00:36:51,266 --> 00:36:53,500 of our Triple D Guilty Pleasures, judges. 1020 00:36:53,500 --> 00:36:55,066 The chefs had to use the ingredients 1021 00:36:55,066 --> 00:36:57,000 on the bowling pins still standing 1022 00:36:57,000 --> 00:36:59,166 to make their decadent diner dinner. 1023 00:36:59,166 --> 00:37:03,100 The chefs were graced with foie gras chips and cognac. 1024 00:37:03,100 --> 00:37:04,900 Up first, Chef Beau. What you got for us? 1025 00:37:04,900 --> 00:37:07,066 We have there is a 1026 00:37:07,066 --> 00:37:09,533 foie gras chip-crusted pork cutlet 1027 00:37:09,533 --> 00:37:13,066 topped with a morel, maitake, and oyster mushroom, 1028 00:37:13,066 --> 00:37:14,500 cognac cream gravy, 1029 00:37:14,500 --> 00:37:18,100 on a smashed gold potato with cultured French butter, 1030 00:37:18,100 --> 00:37:18,664 served on a blue plate like at a diner. 1031 00:37:18,664 --> 00:37:20,467 served on a blue plate like at a diner. 1032 00:37:21,533 --> 00:37:23,634 Chef Beau, this screams diner. 1033 00:37:24,634 --> 00:37:26,266 I love how you chose to use your 1034 00:37:26,266 --> 00:37:28,100 truffle-flavored potato chips. 1035 00:37:28,100 --> 00:37:30,166 Using it to crust the pork, very smart. 1036 00:37:30,166 --> 00:37:31,634 Mashed potatoes are already great, 1037 00:37:31,634 --> 00:37:33,634 something you'll definitely find on a diner menu. 1038 00:37:33,634 --> 00:37:35,533 The fact that you used cultured butter, 1039 00:37:35,533 --> 00:37:38,533 -just made my mouth water a little bit more. -Thank you. 1040 00:37:38,533 --> 00:37:43,266 [Aarti] That mushroom morel, cognac cream sauce, 1041 00:37:43,266 --> 00:37:45,467 it is decadent, it is luscious. 1042 00:37:45,467 --> 00:37:47,867 It has that nice little oakiness from the cognac. 1043 00:37:47,867 --> 00:37:48,664 You did a great job plating. 1044 00:37:48,664 --> 00:37:49,266 You did a great job plating. 1045 00:37:49,266 --> 00:37:53,066 I think that this speaks blue plate special at a diner. 1046 00:37:53,066 --> 00:37:55,867 -It's a little bit salty for me. -Shoot. thank... 1047 00:37:55,867 --> 00:37:57,266 Other than that though, you really 1048 00:37:57,266 --> 00:37:58,734 hit the nail right on the head. 1049 00:37:58,734 --> 00:38:00,166 Thank you, chef. 1050 00:38:00,166 --> 00:38:02,100 Okay, thank you very much judges. 1051 00:38:02,100 --> 00:38:04,166 Up next, Chef Gerardo. 1052 00:38:04,166 --> 00:38:06,634 What's more diner than meat and potatoes? 1053 00:38:07,266 --> 00:38:08,367 Home fries... 1054 00:38:08,367 --> 00:38:13,166 have cilantro aioli, infused with foie gras chips. 1055 00:38:13,166 --> 00:38:15,867 Inside, dry-aged New York steak 1056 00:38:15,867 --> 00:38:18,664 with my cognac compound butter. 1057 00:38:18,664 --> 00:38:18,734 with my cognac compound butter. 1058 00:38:18,734 --> 00:38:19,900 Hope you enjoy. 1059 00:38:21,266 --> 00:38:24,967 Chef Gerardo, I think meat and potatoes indeed is 1060 00:38:24,967 --> 00:38:27,066 the classic diner dish, right. 1061 00:38:27,066 --> 00:38:28,734 But, you elevated it to make it decadent, 1062 00:38:28,734 --> 00:38:30,266 which is what the game called for. 1063 00:38:30,266 --> 00:38:34,166 I love how the cognac and the foie gras-flavored potato chips 1064 00:38:34,166 --> 00:38:36,967 are easy to taste and find in the dish. 1065 00:38:36,967 --> 00:38:40,467 -You cooked the steak perfectly, you nailed it. -Thank you, chef. 1066 00:38:40,467 --> 00:38:42,900 As far as plating goes, it totally makes sense 1067 00:38:42,900 --> 00:38:44,533 on the decadent diner plate. 1068 00:38:44,533 --> 00:38:48,100 Home fries are absolutely a diner staple. 1069 00:38:48,100 --> 00:38:48,664 I'm so glad you made them. 1070 00:38:48,664 --> 00:38:49,634 I'm so glad you made them. 1071 00:38:49,634 --> 00:38:51,166 They have so much flavor in there. 1072 00:38:51,166 --> 00:38:53,533 I love the bell peppers and the little bit of jalapeno. 1073 00:38:53,533 --> 00:38:55,000 And the cognac butter is great. 1074 00:38:55,000 --> 00:38:56,634 If I had any complaint here, 1075 00:38:56,634 --> 00:38:59,367 it's that I'm getting a lot of cognac. 1076 00:38:59,367 --> 00:39:02,867 I think you put the cognac, raw into the butter, 1077 00:39:02,867 --> 00:39:04,634 without flaming it, without burning it off. 1078 00:39:04,634 --> 00:39:06,266 I know it was one of the things you had to use. 1079 00:39:06,266 --> 00:39:10,500 I'm certainly guilty of leaning heavily on a featured ingredient sometimes, 1080 00:39:10,500 --> 00:39:13,634 and I think that you maybe went a little heavy 1081 00:39:13,634 --> 00:39:16,367 -on the cognac for me. -Thank you, chef. 1082 00:39:16,367 --> 00:39:18,664 [Guy] Judges, lot to talk about. 1083 00:39:18,664 --> 00:39:19,066 [Guy] Judges, lot to talk about. 1084 00:39:19,066 --> 00:39:21,000 Chefs, we asked for Decadent Diner, 1085 00:39:21,000 --> 00:39:22,367 I think you delivered. 1086 00:39:22,367 --> 00:39:24,734 We'll send you back to the kitchens. We'll call you back. 1087 00:39:25,166 --> 00:39:26,634 Thank you very much. 1088 00:39:26,634 --> 00:39:29,734 All right judges, which one of these chefs is going to be 1089 00:39:29,734 --> 00:39:31,634 triple D delighted? 1090 00:39:31,634 --> 00:39:33,500 20 points available in gameplay. 1091 00:39:33,500 --> 00:39:34,634 20 points available in taste. 1092 00:39:34,634 --> 00:39:37,066 10 points available in plating for a total of 50 points. 1093 00:39:40,500 --> 00:39:41,634 You both delivered. 1094 00:39:41,634 --> 00:39:43,500 Scores were strong in the first round, 1095 00:39:43,500 --> 00:39:45,266 let's take a look here at the second round, 1096 00:39:45,266 --> 00:39:46,266 starting with Gerardo. 1097 00:39:48,100 --> 00:39:48,664 17 out of 20 in gameplay. 1098 00:39:48,664 --> 00:39:50,867 17 out of 20 in gameplay. 1099 00:39:50,867 --> 00:39:52,867 16 out of 20 in taste. 1100 00:39:52,867 --> 00:39:53,967 Eight out of 10 in plating. 1101 00:39:53,967 --> 00:39:56,266 For a 41, matched to the other score, 1102 00:39:56,266 --> 00:39:58,900 -for an 82, congratulations. -Thank you, chef. 1103 00:39:59,533 --> 00:40:00,533 [Guy] Beau... 1104 00:40:01,533 --> 00:40:04,634 18 out of 20 in gameplay, nice blue plate special. 1105 00:40:05,367 --> 00:40:08,367 14 out of 20 in taste. 1106 00:40:08,367 --> 00:40:10,634 [Beau] Judging crushed me on the salt. 1107 00:40:11,634 --> 00:40:13,166 [Guy] Nine for plating. 1108 00:40:13,166 --> 00:40:14,634 For a total of 41. 1109 00:40:14,634 --> 00:40:16,266 And there is your winner, ladies and gentlemen, 1110 00:40:16,266 --> 00:40:17,734 Chef Beau, congratulations. 1111 00:40:17,734 --> 00:40:18,664 [applause] 1112 00:40:18,664 --> 00:40:19,066 [applause] 1113 00:40:19,066 --> 00:40:19,900 Thank you. 1114 00:40:21,166 --> 00:40:22,533 [Guy] Gerardo, I'll tell you somethin' bud, 1115 00:40:22,533 --> 00:40:24,367 it was great meeting you in Puerto Rico, 1116 00:40:24,367 --> 00:40:26,367 you cooked your butt off on Triple D. 1117 00:40:26,367 --> 00:40:27,734 This is not the last. We'll see you again. 1118 00:40:27,734 --> 00:40:29,066 It was really a pleasure to have you here. 1119 00:40:29,066 --> 00:40:30,967 -Thank you, chef. -Thank you. Thank you for the opportunity, guys. 1120 00:40:30,967 --> 00:40:32,367 I got second place. 1121 00:40:32,367 --> 00:40:33,734 But, I feel great. 1122 00:40:33,734 --> 00:40:37,500 How many people could say that Guy Fieri changed their life 1123 00:40:37,500 --> 00:40:39,100 not once, but twice? 1124 00:40:40,266 --> 00:40:41,533 Give it up for Chef Beau. 1125 00:40:41,533 --> 00:40:43,533 -[applause] -Thank you. 1126 00:40:43,533 --> 00:40:44,734 Come one over and say hi to everybody, 1127 00:40:44,734 --> 00:40:46,000 Let's go shopping. 1128 00:40:47,266 --> 00:40:48,664 Chef, Flavortown market offers its customers lots of choices, 1129 00:40:48,664 --> 00:40:50,967 Chef, Flavortown market offers its customers lots of choices, 1130 00:40:50,967 --> 00:40:52,100 as you can tell. 1131 00:40:52,100 --> 00:40:54,367 We wanna give you a couple ways to win up to 20,000 bucks. 1132 00:40:54,367 --> 00:40:56,533 -So, you could go on the aisle spree, -[Beau] Okay. 1133 00:40:56,533 --> 00:40:58,734 [Guy] ...which is find 10 random items, 1134 00:40:58,734 --> 00:41:01,166 -on the list, from each aisle. -[Beau] Okay. 1135 00:41:01,166 --> 00:41:04,533 Each correct item that you find and put in your cart, you get 1136 00:41:04,533 --> 00:41:06,500 [clicks tongue] 2,000 bucks for. 1137 00:41:06,500 --> 00:41:09,967 -Grab all 10 items, $20,000. -[Beau] Okay. 1138 00:41:09,967 --> 00:41:13,533 Now, or you can skip that shopping spree, 1139 00:41:13,533 --> 00:41:17,066 and pick the mystery check, that is right behind that door 1140 00:41:17,066 --> 00:41:18,664 and it is worth anywhere from, let's say... 1141 00:41:18,664 --> 00:41:19,634 and it is worth anywhere from, let's say... 1142 00:41:20,734 --> 00:41:23,500 $10,000 to $20,000. 1143 00:41:23,500 --> 00:41:27,533 So, two minutes to find as many items as you can, 1144 00:41:28,266 --> 00:41:29,900 or take the check? 1145 00:41:33,967 --> 00:41:35,533 Well, I'm not that spry. 1146 00:41:35,533 --> 00:41:36,967 So, I think I'm gonna take the check. 1147 00:41:36,967 --> 00:41:38,367 -Okay, he's gonna take the check. -I'm sure, I'm sure, I'm sure. 1148 00:41:38,367 --> 00:41:40,367 All right, uh, let's go ahead and open the door 1149 00:41:40,367 --> 00:41:41,967 and see how much Beau has won. 1150 00:41:43,166 --> 00:41:44,367 [all exclaiming] 1151 00:41:44,367 --> 00:41:47,867 [Guy] $17,999. 1152 00:41:47,867 --> 00:41:48,664 -Congratulations, brother. -Thank you. 1153 00:41:48,664 --> 00:41:49,734 -Congratulations, brother. -Thank you. 1154 00:41:49,734 --> 00:41:51,967 Oh, my God, I freakin' won, I can't believe it. 1155 00:41:51,967 --> 00:41:54,867 [Guy] Rollin' out with almost $18,000, 1156 00:41:54,867 --> 00:41:55,867 -going to the Skatepark, -[Aaron] Yeah. 1157 00:41:55,867 --> 00:41:57,166 Does it get any better than that? 1158 00:41:57,166 --> 00:41:57,734 We'll see you next time on Guy's Grocery Games.