If you know me, you know I'm not really into desserts.
But I am into playing pranks on my chef friends.
-[exclaiming] -[Guy cackling]
[laughing]
[Guy] So, I've invited three all-star chefs...
What are we gonna make?
...to take part in what they think
is a savory showdown.
But they're in for a sweet surprise.
[all groaning]
[laughing]
[Guy] They're about to discover
they're actually competing in a dessert battle!
-What? -[Guy] You will be cooking desserts...
-[Damaris] What? -...for both rounds.
-Why? -What? I'm so confused.
[Guy] It's Sweet Deception All-Star.
I have no idea what's happening.
...right now, on Guy's Grocery Games.
Let's meet our all-star chefs.
Now, first up, we have the nationally acclaimed restaurateur,
creating next level Southern comfort cuisine
in the Lone Star State.
-Give it up for Chef Tiffany Derry! -[whoops]
Here I am. Texas all the way, baby.
And I'm bringing my Southern roots to the table.
It's my first time here in Flavortown,
but I know one thing.
That Guy always has something up his sleeve.
So, I'm just trying to brace myself.
Next, Food Network star and cookbook author
who knows how to deliver savory
with our without meat.
The one and only Chef Damaris Phillips.
Here she comes, here she comes.
I am known for Southern vegetarian food.
I've competed on Guy's Grocery Games 19 times.
I think Guy just likes putting us through the ringer.
Finally, the innovative chef and cookbook author
serving up super-savory ramen dishes in South Dakota,
the Wild Card, Chef Justin Warner!
[imitates skidding]
I've competed 34 times on Guy's Grocery Games.
Flavortown is my stadium.
Guy calls me the Wild Card
'cause you never know what you're gonna get.
-[imitates skidding] Vroom. -There you go. You needed help.
Well, Chefs, thank you very much for making it.
Nice to see you, you look fantastic.
Tiffany, we have been waiting for you for a long time
to join us here on GGG.
-So, welcome. -Thank you.
[Guy] Nice to have the rockstar
-out of the big state. -[Tiffany] Yeah!
And Damaris and Justin,
you're just gluttons for punishment,
so I don't know why you're here, but, uh, anyhow,
I consider the three of you to be
kind of, like, masters of umami.
So, I hand-picked you to compete in this showdown.
[chuckles]
I know, I know. Well, you don't know.
But I know you two are expecting
a traditional Grocery Games,
where I ask you to cook
savory dishes and play ridiculous games, okay?
But soon, Tiffany, you will realize
that nothing on GGG is ever going to be that easy.
So, today, Chefs, my friends,
today... this is not about savory at all.
-In fact, it's all about sweets. -What?
[Guy] You will be cooking desserts...
-[Damaris] What? -...for both rounds.
No way!
[gasping]
No!
This is a new game we like to call
Sweet Deception.
-[Maneet laughs] -Look at Justin.
[Maneet laughs]
[Guy] But the good news is...
-The good-- -[Hunter] Wait, what?
Sorry, Chefs. Hold on.
-[Hunter] Excuse me. -The good news is the chef...
-Excuse me. -...with the highest combined score...
Wait one second.
...the highest combined score at the end of both rounds,
will get a chance to shop Flavortown Market
for up to $20,000.
And that is something to savor.
-What? -What are you doing?
-Sweet? -Tiffany's here, first time.
Thought I would change it up, make it exciting for her.
I have no idea what is happening.
-I thought it was savory. -Sweet.
Okay, that's a problem, because everything
I've done in the store is for savory.
You guys can deal with a savory game going sweet, right?
Guy, why?
What? I'm so confused!
We're gonna play a little Order Up Wheel.
-[all groaning] -No!
Hate it!
Listen. This is fine.
-This is fine. -No...
-Hate it. -No...
[Guy] Nothing says "classic diner"
like an order wheel, right?
These are diner classics.
Why can't you make biscuits and gravy sweet?
Why can't you make a grilled cheese?
Why can't you make that sweet?
Totally can.
Why can't you make lasagna sweet?
Oh, no.
-Pot pie. -Mm!
Now, that can go sweet for sure.
So easy.
Who doesn't like sweet chicken and cream?
-No! -Oh, God.
This is so rude.
-Oh... -[Guy] So...
you're gonna have to make a sweetened savory classic.
Give the judges that dessert version
of those diner classics.
And again, I'm sorry if you feel deceived,
because that was the whole name of the game.
So, Chef Tiffany, it's your first time here.
I'm gonna spin the wheel, and you'll say "stop."
And when I stop, you will get to take
that delicious diner savory item,
and you get to make that in a sweet concoction.
Um... stop.
There we go.
How about lasagna?
[all groaning]
[Tiffany] I don't want that one either!
-Ew, sweet tomato sauce! -[Justin] Oh, no.
-[Justin] That's terrible. -[Tiffany groans]
-[Guy] Damaris? -Stop!
[grunting]
No! The worst!
-[Guy chuckling] -Huh...
All right. What you got, Justin?
Hit it.
-Oh! -[Guy] Biscuits and gravy.
-Oh, my gosh. -[Guy] All right.
You have 30 minutes to shop,
cook, and plate a sweetened savory classic
out of this diner chaos.
This is madness!
I don't even like sweets...
I know.
...and I can take all three of these
and make them work.
Well, you two still passed up on this one.
That was a great one.
-If I was gonna go for a different... -[ding]
-Oh, my God! -[Damaris screams]
[Tiffany] Let's get cooking!
That was good.
Hunter played right into that one.
-That was... -That was perfect.
[Justin] I don't really understand the allure of sweet food.
So, when Guy says that we have to make
a sweetened savory classic...
ugh, my blood sugar dropped.
Biscuits and gravy is, like,
one of the most savory things on the planet.
Oh, come on.
I'm grabbing biscuit, though.
I never go to the baking section.
For my gravy, I'm thinking coffee.
So, I'm grabbing coffee flour.
I need the heavy cream and whipped cream cheese.
It's gonna give this sauce
a legendary, gravy-like texture.
Why are we all in the baking section?
-[Tiffany] Because we are baking! -We are!
[Justin] So, I wanna make a glaze for these biscuits,
so they eat like they're not from a can.
What goes well with coffee?
Cocoa powder.
What goes well with chocolate?
Chipotle and adobo.
All right, now we're back in business.
Let's do this.
Modern desserts often
have some sort of textural,
crumbly component.
So, I'm gonna use caramel corn
in order to make a beef tallow crumble.
To make the tallow crumble,
and to get the beef fat
to adhere to the shards of popcorn,
I'm gonna need the power of tapioca maltodextrin.
Finally, bourbon maple syrup.
Smoke, earth, let's go.
[Damaris] I'm so excited about desserts!
I have to make pot pie.
The fact that I have to make a sweet pot pie is not ideal,
but I think I could do it.
I know that I'm gonna need a crust,
so I'm grabbing pie crust and a puff pastry.
-[Guy] How you feeling? -I'm feeling good, Guy, you know?
I love desserts.
Part of pot pie is that creamy sauce.
So, I'm gonna do a no-bake cheesecake on the bottom.
I grab cream cheese, goat cheese, creme fraiche,
and mascarpone.
Now, I just need some fruit.
Instead of going for vegetables
that you typically see in a pot pie,
I'm gonna lean into the fruits
and make a mincemeat pot pie.
Where's dried fruit?
Mincemeat is a pie
that's typically made out of dried fruit
some alcohol, and spices.
I'm grabbing currants, cherries, cranberries,
apricots and prunes.
Let's do it, people!
And since I'm from Kentucky,
it's gonna be bourbon.
And then also, I want some apple
and a little bit of orange
to liven it up.
Feeling good!
-[Guy] Feeling good. -Feeling good!
Positive affirmations, Damaris.
Positive! Feeling positive.
[Tiffany] I have a love affair with dessert.
I love to eat them. [laughs]
[Tiffany] I do not love to make them.
Okay. Wrong aisle.
For my sweetened savory classic,
I'm gonna do a fried lasagna
with a creme fraiche mascarpone filling,
and blood orange compote.
In a normal lasagna,
you have pasta, right?
So, you gonna go with real pasta, huh, Chef?
You can fry pasta.
And it tastes better, you know?
Everything fried tastes better.
[Tiffany] I'm gonna fry it.
I want it to have almost like a churro effect.
So, cinnamon, sugar,
a little bit of nutmeg in there.
You also normally have, like, that ricotta mixture.
And I'm gonna add in the heavy whipped cream,
mascarpone, creme fraiche.
Definitely need that.
These will be great.
We want some sweetness.
A chocolate bar.
I can't forget about the molasses.
You typically would have
some type of meat sauce
or something that's gonna be your heartiness.
Mine is gonna be an orange compote.
So, here to judge tonight's dessert dishes
are three chefs who definitely have a sweet side.
The award-winning chef
whose culinary empire includes restaurants and breweries,
But who was, well, top of her class
in pastries in culinary school.
The one and only TOC champ herself,
Maneet Chauhan.
Thank you!
Acclaimed executive chef,
who is a king of both comfort
and high-end cuisine,
the Greeny,
Chef Eric Greenybeanspan!
And a Food Network star
who once beat out two savory dishes
to win GGG with an amazing dessert,
the one and only Spice Queen herself,
Aarti Sequeira.
Hello!
Do you think that it's difficult
to take these dishes,
like a lasagna, pot pie,
and biscuits and gravy, and make them sweet?
I think the hardest thing is
to reconfigure it in your mind.
If you give an appearance of any of these dishes,
I think we'll be happy.
Does it look like it, or is it it?
I don't know...
I think I'm all right with both.
But I'm interested to see where they go.
I think the difficulty
is focusing maybe on the form
and structure of the dish
rather than the actual
components and flavors.
And I concur.
[Guy] Twenty-three minutes!
What you thinking, Justin?
[Justin] I'm getting some flavors
of the southwest involved in this.
I'm gonna end up smoking the biscuit out
with some, um, hickory.
I'm gonna make my version of a red-eye gravy.
Bring some maple in there.
-Right. -Yeah. Sounds good, right?
First, I'm gonna begin by baking these biscuits.
So, I wanna glaze them with a mixture
of maple syrup, chipotle and adobo,
sweetened condensed milk,
butter, and cocoa powder.
I'm gonna brush this on top of the biscuits
to make a nice and crunchy glaze.
Into the oven they go.
All right.
To make the tallow crumble...
Perfect.
I process caramel corn
in the food processor
and warm up the beef tallow.
To get the beef fat
to adhere to the shards of popcorn,
I'm gonna need tapioca maltodextrin
So, I punch the maltodextrin.
And it also hit back.
-[Maneet gasps] -Uh-oh.
Oh, my God!
[all howling with laughter]
[Maneet] What happened?
[Justin coughs]
-Ugh. -How did that explode?
Uh, I... I punched it.
Anyway, the goal is to open it,
it is now open.
Welcome to GGG, folks!
-[laughing] -[Maneet] I love it!
Anyway, we're back.
With a little tapioca maltodextrin.
In order to make my crumble,
I add maltodextrin to the beef fat.
I process that in the food processor.
Done.
When we think of all of these dishes,
there are all of these different elements...
-[Eric] Uh-huh. -...to form the, you know, perfect bite.
[Maneet] When I think of lasagna,
-I think ooey-gooey, cheesy. -[Aarti] Yeah.
That's gonna be difficult to emulate in a dessert.
-[Aarti] Right. -It's gonna put our brains on tilt.
They're all kind of tricky.
[Guy] Eighteen and a half minutes!
[Damaris] For my sweetened savory classic,
I'm gonna be making a mincemeat pot pie.
I do make a lot of pot pies, I love a pot pie.
Never sweet, but that's okay.
First thing I have to do is get my puff pastry into the oven.
I'm rolling it out on top of a little bit of salt,
fresh thyme, and sanding sugar.
That's gonna create a ton of crunch
on top of my puff pastry.
It's all about that delicious little crunchy top.
One of my favorite fillings is a no-bake cheesecake.
And it starts with cold cream cheese,
granulated sugar,
and heavy cream.
You throw that into a mixer,
and it is the flavor of cheesecake
with none of the work, none of the cook time.
That's a competition hack.
[Guy] If we gave awards
for the new chef that came
and got everything in the store...
[Tiffany] I don't need all of this, but I wasn't sure.
You got an idea what you're doing?
[Tiffany] I'm gonna do, like, a citrus compote...
-[Guy] Okay. -...and layer it.
Just 'cause she's new, I did, I helped her out.
Let's try it out.
[Tiffany] First thing I get started on is my citrus compote.
I make jams all the time. A quick jam is easy to do,
especially if you are using fresh citrus, adding sugar,
and just bring that up to a boil so they can break down.
Brightening it up with some tarragon
makes it feel a little bit savory.
[Tiffany] That's good.
Now it's time to get started on the fried lasagna sheets.
So I cut them into really nice rounds,
then get it frying.
[Tiffany] So I can get a little crispiness as well.
It's my first time here in Flavortown,
and I'm just getting warmed up.
I did not like that I have to do desserts,
but we'll get over that.
[Guy] Nine minutes! Nine to go!
[Justin] Next, I work on my play on red eye gravy.
First, I'm gonna begin by reducing some cream.
To this, I'm gonna add whipped cream cheese,
coffee extract, and methyl cellulose.
I'm sorry, I just, I'm looking at Justin, I can't stop laughing.
[Aarti laughing] How can he even see through his glasses?
[Maneet laughing] I don't know!
And it's tapioca maltodextrin, so if you spray him down,
does it make some sort of coating on him that makes it harder?
-[Eric] Does he become, like, mummified? -[others laughing]
If you actually try to wipe it down?
-[laughing] -He can't take a shower!
Yeah, he's gonna sweat and stop like the Tin Man!
[laughs]
[Justin] To mimic the sausage in a gravy,
I'm gonna use some processed caramel corn.
Caramel corn also has bacon flavor, so let's go!
Gravy.
[Damaris] Pot pie always has a ton of vegetables in it.
I'm not doing vegetables, but I'm gonna switch it up with the fruit.
[Damaris] Mincemeat is an old school dish,
made out of dried fruit, some alcohol,
and a little bit of meat.
Not anymore, though.
Over the decades, the meat has fallen away.
I'm just gonna get a quick poach on those,
then I'm gonna add that to my apple.
So I'm using my apples kind of like a fruit nod
to celery or potatoes that you typically see in a pot pie.
I cook them with a little bit of salt
and kind of take their caramelization to the edge.
Let's make some caramel sauce.
Once sugars are starting to caramelize,
I add in the sorghum.
I think that people don't take me as seriously as they need to.
Maybe because of the singing.
Probably because of goofing around.
But we're baking today!
I have a plan, I never have a plan,
so today, I'm bringing that A game.
[Eric] By the way, every time I've seen Damaris compete before,
it's been, like, songs, and dancing,
she is so unbelievably hyper-focused right now,
-I don't know what's going on. -[other judges] Yeah!
[Tiffany] While my compote's going,
I need to get started on my filling.
I beat up some heavy cream,
add in creme fraiche
add in mascarpone.
And that's gonna be my, like, ricotta mixture.
It is very creamy.
And then I fold in molasses.
So it gives almost a sweetened cheese mixture.
I don't like an extremely sweet dessert,
so I think we got a good balance going on here.
Two and a half minutes!
[Damaris] First I put down my cheesecake filling,
I'm topping that with my sauteed apples,
I'm putting down this gorgeous mincemeat,
I'm drizzling that with my sorghum caramel.
[Damaris] Hello!
There you go!
[Damaris] My puff pastry, y'all!
It is golden-brown, puffed up and delicious!
Ah, I nailed that!
-[Aarti] Look at Damaris'! -[Maneet] Oh, that's beautiful!
Chefs, we've got 90 seconds! 90 seconds left!
[Tiffany] Time to build the dessert.
It is a lasagna, so it needs to be layered.
First, I'm gonna put down my citrus compote.
Then my lasagna, creme fraiche mixture,
then another layer, and then just keep it going.
I grab my chocolate bar
and I just zest a little bit of that right on the top.
Fun, huh? Such a good time.
Not even gonna hang out with you, Guy.
[Justin] I have all my components.
Now I'm ready to start plating.
First, I wanna get my gravy on the plate.
Look at that texture.
Next up, some coffee flour.
I add my crumble, and then check in on my biscuits.
I think the biscuits are looking good,
but maybe could have a little bit browner of a top.
So I hit 'em with a blowtorch.
Now they're looking GBD, golden, brown, and delicious.
The last thing that this dish needs is a little je ne sais quoi,
by cloche-ing up the biscuit with a little mesquite smoke.
[Guy] Five! Four! Three!
Two! One! And that's it, folks!
-Whoa! -[Aarti cheers]
[all laughing]
[Guy] Just, I gotta tell you! Those look good enough
to be on Diners, Drive-Ins and Desserts!
Let's take it to the judges. Right this way!
All right, here we go, judges! Game one of Sweet Deception!
Order up! First up,
-Chef Wild Card! -[all laugh]
Really gets himself into his work.
I'm a method pastry chef.
-[all laughing] -[Justin] Uh...
Biscuits and gravy. Go ahead, Chef, tell us what you made.
Uh, judges, for my, uh, sweetened savory classic,
I was presented with biscuits and gravy.
Underneath of the clocher,
you should get not a lot of smoke,
but the aroma of mesquite.
Let's talk about that biscuit.
This has been glazed with cocoa,
sweetened condensed milk, maple syrup,
some chocolate, come coffee, and chipotle as well.
The gravy itself, you're gonna get some notes of coffee,
for texture and to mimic those little protein bits,
got some baking caramel popcorn.
And then the crumble off to the side
is a beef tallow.
Justin, nobody balances flavors in interesting ways like you do.
The gravy is unbelievable. I wanna bathe in it.
-Man. Drop dead dish. -Thank you.
Justin, you took the savory to the limit.
I am not a big fan of the tallow crumb
that you have on the side,
because it coats your entire mouth,
-because it's got so much fat in it. -Fair.
-But overall, flavor-wise, amazing. -Thank you.
The tallow crumble?
-That's the bomb! -[laughs]
-I was eating it by the handful! -[chuckles]
What do you got for us, Aarti?
That play of the coffee with the maple, with the,
-is it chipotle? In there? -[Justin] Yeah, chipotle.
[Aarti] Is, it's so smart, because it plays with the sweet
and presents it as something more than just sugar.
The texture in the gravy I thought was brilliant.
The only thing that's missing for me
-is a touch of salt in that gravy. -Fair.
All right, up next! Damaris!
So I have made a mincemeat pot pie,
which has dried fruits, flaky crust,
that always have herbs, my favorite is thyme.
If you want to, you can kinda get into the pot pie
and kind of give it a little twist,
so that you're getting some of the cheesecake filling
in with the mincemeat,
and with the sorghum caramel.
I was concerned about the pot pie, but, like,
how do you do a pot pie without making it just a pie?
You figured out a way to get the meat in there,
without the meat in there, I think that's super smart.
Like, you've always been smart.
This might be the smartest smart you've ever been.
Damaris, my favorite part was the apples that you sauteed,
because that gives a different textural element
which almost reminds me of biting into a celery or a carrot,
when you're having a pot pie.
The thyme on the puff pastry? Fantastic.
This is as sweet as you.
-[Guy] Aw! -[Maneet laughs]
The thing I love about a pot pie
is it feels like a jewelry box,
and you go digging in there for the little gems,
and I definitely get that here from your sweet
interpretation of a pot pie.
This is the best mincemeat I've ever had in my life.
It has so much flavor. It has so much texture.
For me, I need more thyme,
and I need more black pepper.
Because it does eat very sweet,
and I love that you put it in the pastry.
Maybe tucking it into the cheesecake filling would have echoed it as well.
Not to be outdone though,
her first time on GGG. Chef Tiffany!
So I created a fried lasagna.
You have crispy layers of lasagna
that's been fried, coated with cinnamon and sugar.
There is a creme fraiche filling,
also has a little bit of mascarpone and molasses served in there,
and then on the bottom,
you have an orange compote
and a little bit of tarragon.
I love the fried noodles.
You so easily could have just found
a replacement for the noodle
and done a layered thing.
I could use a little bit more of the chocolate,
but this jam down below is out of sight.
-Lean in there! I like it! Lean in! -[all laugh]
Tiffany, one of the biggest things about lasagna
is once you take the first bite,
you're compelled to go for the next,
and the next, and the next,
and that's something you've definitely delivered on this.
think that one salty element of this like salted nuts
would have given that savory element prominence.
Thank you.
Tiffany, this is the yin to lasagna's yang.
It is light. It is beautiful.
I love particularly the bitterness of the jam.
I don't think we use bitter enough when it comes to desserts.
The jam also gives us that long-cooked flavor,
which we get from the tomato sauce in a lasagna,
so that was also really smart.
I know you put cinnamon salt on your lasagna noodles.
I think because there is so much sweetness in here, it needed a touch more.
Okay.
All right. Judges, thank you very much.
Chefs, I think you did a great job.
Gonna send you back to the kitchens
and call you back when we have a decision.
Good luck. Try not to make a mess.
Judges, I think you got to see something that I don't think we get to see enough of.
Flip it right on its head,
take that savory diner classic, and make it sweet.
And I think you all did a dynamite job.
Let's look at some scores.
Wild Card, 'cause you look like a hot mess, let's start with you.
Oh. Can't wait.
[Guy] 17 out of 20 in gameplay,
17 out of 20 in taste, eight out of 10 in plating, for 42.
-[clapping] -[Tiffany] Wow, that's good!
[Damaris] Strong, Justin!
-[Guy] Damaris. -Dang.
[Guy] 19 out of 20 in gameplay,
18 out of 20 in taste, eight out of 10 in plating, for a 45.
That's the highest I've ever gotten here.
Tiff, you gotta beat a 42 to stay in the game.
Gameplay, 17; taste, 17;
-plating, a nine, for a score of 43. -[all exclaim]
[Damaris] Oh, my God.
-Just edging out... -Barely.
...the Wild Card by one point.
Welcome to Flavortown.
Damaris, congratulations.
-Thank you. -[Guy] A dynamite score.
Justin, it's been wonderful having you.
Until we see you again.
-Thank you very much. -[Guy] Thank you.
-Bye, Justin. -Sir.
Oh, hey, I just have one more thing.
[laughs]
Yeah, the name of the show is Sweet Deception.
So we're gonna need you to stick around for one more round.
-[all exclaim] -[Guy laughs]
[Tiffany] Oh, that is so good.
I'm literally so sticky right now, so thank you, Guy.
The scores are real, but the elimination is not.
We've got another round coming up right now.
Chefs, go back to your carts.
-I'm glad you're here, Justin. It's more fun with three. -[Tiffany] Oh, my gosh.
All right, Chefs. Second and final round
of our Sweet Deception competition.
Final challenge. Should we go from the sweet to the savory now?
So, Hunter. This is gonna be perfect. You're gonna love this.
No, we're not.
Why does everything have to have wheels?
Hello.
What?
[Guy] I said we're changing this.
Okay. Wait a second.
-I thought we were still doing savory. -I said no.
No, I know where this is going.
-This is not right. -Hunter.
[Hunter] Labels are already off.
This is crazy can roulette.
Oh, I hate this.
We should be happy?
No, this is the worst.
Last time I did this, I got canned vegetarian haggis.
Think on that.
So, what happens is you pick a can,
and then you have to incorporate that into a dish.
You guys wanna go with savory, or do you wanna go with sweet?
Sweet!
Savory!
Sweet!
[laughs]
Let's go with sweet. We'll go with sweet.
I want you to make the judges a fried dessert.
You're gonna pick a can.
You must incorporate these ingredients in this can
in your fried dessert.
Can't wait.
-[laughs] -[Guy] Damaris, you're first.
-[Damaris] Okay. -You did great. What would you care for?
I'm gonna go with lucky number five.
-Number five. -Lucky number five.
Is it good?
You can't beat it.
-[Hunter] Oh. -[Damaris] Canned beets.
I can work with canned beets.
S-w-yeet.
Tiff.
We're gonna go with number one.
Canned butter beans.
-Eugh. -[laughter]
-So sorry. -This is a sweet challenge.
[Hunter] I'm so sorry.
Thanks, Hunter.
What are you thinking, Justin?
I'm actually gonna go number three.
Why would you do that?
Go big, or go home, right?
I tried to go big and go home in the first round,
but you wouldn't have that, would you?
You know what, buddy? You got yourself some canned potatoes.
-I can work with that. -[Guy] Canned potatoes.
30 minutes to create your fried dessert,
featuring your crazy canned surprise.
Must incorporate that ingredient,
and it's gotta be a highlight in there.
And we're gonna do this. You know how it works, right?
Let's see. Three., Two's here. One. Who's got one?
-Me. -[Guy] Okay.
-So, you can go and make sure that... -[bell dings]
Wait, right?
Every time. Every time.
I'm gonna shoot.
[Justin] So, I've gotta make a fried dessert using this giant can of potatoes.
I know exactly what I'm gonna do here.
Matcha, matcha, matcha.
Matcha fried ice cream.
I'm grabbing sweetened condensed milk,
heavy cream, plum wine as a stabilizer for my ice cream.
The flavor of the canned potato,
I think that will go really well with the nutty, earthy flavor of almond.
And I think that white chocolate will play with the matcha and the almond.
Sorry. Traffic jam.
When I worked in a Japanese restaurant,
we rolled the green tea ice cream in pound cake.
The pound cake is gonna function as an insulator
between the hot oil and the ice cream itself.
This is a difficult challenge, but I'm known for my can-do attitude.
[sings] 'Cause I hate baking.
[Tiffany] I need to make a fried dessert using canned butter beans.
I'm gonna make a fried pie.
To really cut through some of the fat you get with the fried pie,
it's gonna be filled with mango and bananas.
I love the idea of chocolate and bananas together.
I'm thinking goat's milk chocolate.
It's a little more earthy than regular milk.
I grab cocoa powder and brown sugar and sweeten it up.
Need some nuts.
I need texture, so I'm grabbing pecans. This sounds great.
What are we gonna make?
Oh, I feel great about beets.
Beets are, like, almost like a fruit.
For my fried dessert, I'm making cinnamon roll raspberry and beet shortcake.
I'm just gonna gussy these cinnamon rolls right up
and then deep fry those bad boys.
I love canned beets, but I also love a pickled beet,
so I'm just grabbing that up.
Everybody uses whipped cream on desserts,
but yogurt is the key. It's light. It's refreshing. It has acidity.
It's way better than whipped cream.
Beets really just have an earthiness,
so I'm gonna make sure that there are bitter notes in this dessert.
I'm grabbing red walnuts, and I'm grabbing espresso powder.
For my raspberry beet compote, I'm grabbing fresh berries.
Will add some of that tartness to my beets.
With these canned ingredients,
it's sort of you're pulling these ingredients out of a crypt.
They've been preserved in a salty liquid
for who knows how long in metal.
So you've got a couple of flavors there
that are not normally found in a dessert: salt and metal.
You've gotta wash those away somehow
and make it into a delectable fried dessert.
That's so hard.
I love how you referred
to the inside of a canned vegetable as a crypt.
[laughs]
That's awesome.
All right. So, if I'm gonna make my friends deal with this hot mess,
then I am going to try to see if I can do this,
but I'm gonna do all three of them.
I don't know if this is gonna work, but I'll give it a try.
20 minutes. 20 minutes left.
[Justin] Mmm. Potato liquid.
-What are you thinking? -Uh, I'm doing fried ice cream.
Ooh, I like that. What are you doing with the potato?
Potato, you know, it's basically stabilizer.
-So it's gonna go in the ice cream. -Okay.
I'm gonna start with this ice cream
'cause I've gotta get it frozen.
To do that, I'm gonna put sweetened condensed milk and heavy cream...
Matcha, green tea powder.
...and a little almond extract into the stand mix.
I need to incorporate these canned potatoes,
and I'm gonna do that in two ways.
I'm gonna thicken this ice cream base with the actual old potatoes,
and then I'm gonna thin it back down with a little of the potato canning liquid.
I would never think of using potato juice like this,
but you gotta do what you gotta do.
To get a great shape to my ice cream,
I'm gonna have to freeze the ice cream in the liquid nitrogen.
For a crispy fried garnish, potato chips.
You don't need science for that.
That's love.
Is this one of those cases where you wanna know the bean is there,
you wanna know the potato is there?
[Aarti] If this was not an all-star episode,
I would say, "You got it in there, well done, pat on the back,"
but because these guys gave such a strong first round,
I have really high expectations from them now.
-"Because they did so good... -[Aarti] I know.
-If you had just sucked-- -...I want to punish them."
-[Aarti] Which is the gnarliest ingredient? -[Eric] Butter beans.
What are you gonna do with a butter bean?
[Aarti] I think the hard thing with the butter beans is the skin.
-It's really tough. -[Maneet] I think it's the canned potatoes.
It's not so much the flavor of it, but it's the texture of it.
-Because it gets that-- -How do you even know
-the texture of a canned potato? -[Aarti laughs]
We've been judging for so long.
-Competing. -That's how you know texture, right?
Fair, fair.
[Tiffany] So, I have everything I need to make this fried pie.
The first thing I get started on is my filling.
I have the butter beans cooking in butter and sugar.
I throw it in a food processor,
and I just blend that whole thing together.
I'm gonna take the bananas, cut them up,
and fold into that whole butter bean mixture.
I need to roll the biscuits out so that I can shape it
and add the filling inside of it.
If I win $20,000 today, I need a trip.
I've been working hard for the money, and I ain't go not money.
Let's go! I need a trip!
[Damaris] For my fried dessert,
I'm making fried cinnamon rolls raspberry beet shortcake.
The very first thing I have to get started on is my raspberry beet compote.
I put berries into the saucepan.
I add my beets to the raspberries and some of the pickled beets.
[Eric] You know what I love about Damaris right now?
She's like, "Oh, you're gonna give me canned beets? I'm gonna get pickled beets."
-[Aarti] Yeah. -She's, like, leaning into the beets.
[Aarti] Smart.
[Damaris] And I'm just gonna start to cook those down with a little bit of sugar.
That tastes delicious.
Butter beans.
Beans and cheese.
Potato.
Got some creme fraiche.
I have zero idea what I'm doing right now.
-What? -No.
-Yeah, what is Guy doing here? -What is Guy doing?
Is he using tortillas?
So, this is gonna make these pliable.
I love how Guy, right now, has just decided, "You know what...
-[Aarti] Yeah. -...I'm gonna take all the ingredients that you have,
and I'm gonna do my own."
Beets. Guava paste.
Here goes nothing, folks.
Six-and-a-half minutes, Chefs.
[Justin] My ice cream's coming along nicely.
I need to work on my insulator,
also known as poundcake.
So I slice the poundcake and roll it out with a pin
in order to make a thinner insulation.
I'm doing kind of a classic tempura batter.
Sweeten it up with a little bit of plum wine.
And then for bubbles, club soda.
I'm gonna add some slivered almonds to this mixture
for some texture.
Now it's time to fry.
Ice cream in the poundcake.
Poundcake forms an insulation.
Into the tempura batter, and into the fryer.
The last thing I have to do is this white chocolate ganache.
If I win today, I wanna build dog houses for my dogs.
I'm talking state-of-the-art doggy condos.
[Tiffany] While my fry pies are working in the fryer,
I'm gonna work on my goat's milk chocolate.
Goat's milk needs to reduce really, really low.
Add in some brown sugar and mix it together.
I add in a little bit of cocoa powder,
a touch of butter, and blend it in the mixer.
I'm gonna take the mangos, cut them up with a little bit of lime juice
so that the plate has some kind of acidity.
[Damaris] My plan is to take pre-made cinnamon rolls, press them out,
add salt, cayenne, and then fry those bad boys.
I gotta make my yogurt.
Labneh is a yogurt that is strained, so it's very thick.
I add a little bit of sugar and some beet juice,
so it's this beautiful, like, pale pink color.
-Pretty good. -[man] Really?
Yeah, it's good.
I want a little bit more texture,
so I'm frying some red walnuts.
They're a little bitter, especially when you fry them.
Let's see what happens.
What is this?
Yes!
All right. I felt that was a very mean challenge.
-Ooh. -So...
You have the butter beans and the potatoes
mixed with mascarpone, cream cheese, and goat cheese.
Then I took the beets and pureed that with walnut paste.
-Dude. -In a softened tortilla,
and then deep-fried it.
-So good. -It is so good.
[Guy] 90 seconds!
[Justin] All my components are ready.
It's time to plate this up.
In the bottom, of course, the fried ice cream.
On top of this, the white chocolate ganache and potato chips.
Finally, for a little color, some matcha powder.
[Tiffany] First thing I put on the plate is a mango.
Then I add a fried pie on the top of that.
I drizzle a little of that goat's milk chocolate around,
and then I put extra for dunking.
30 seconds, Chefs.
30 to go.
[Damaris] The texture of this compote is perfect.
I'm putting down my beet yogurt sauce.
Now I'm spooning my raspberry beet compote onto my beet labneh.
As soon as my cinnamon rolls come out of the fryer,
I'm dusting them with salt and espresso powder.
I'm topping with my savory and sweet cinnamon rolls
and then sprinkling over the top red walnuts that have been fried.
Five, four, three, two, one.
And that's it, folks!
-[Damaris] Whoo. -[Aarti] Great job, you guys.
-[Eric] Wow. -[Damaris] My goodness gracious, y'all.
-[laughter] -[Maneet] Great job, you guys.
Chefs, I'll tell you what. Time flies when you're making something fried.
Let's take it to the judges. Right this way.
All right, judges, here it is. Game two of Sweet Deception,
and a little crazy can roulette
'cause everybody likes what's in an unlabeled can.
-[laughter] -[Guy] To go into a fryer, to make a dessert out of it.
But you know what? The chefs prevailed.
Up first, Chef Justin. Canned potatoes.
Judges, before you is green tea and almond fried ice cream.
Potato canning liquid was used in the ice cream.
The potatoes were also ground to give the ice cream some body.
On top, you have a white chocolate and almond ganache.
I love the flavors here.
The matcha and the almond and the potato work so well together.
The construct of this dish, the way that you thought about it
is, naturally, for you, brilliant.
Thank you.
Justin, the texture of the ice cream is out of this world.
It's creamy. Given the fact that you used potatoes, I think that's amazing.
With the poundcake, I think it takes it to too sweet a level.
I think just white bread would have worked,
-but this is incredible. -Thank you.
I actually think that the poundcake is a fantastic touch.
And then at the end, I think that the tour de force there was when you were like,
"I'm gonna put potato chips on top."
And they fit, and they belonged, and this was awesome.
Thank you.
Up next, Damaris. Canned beets. Can't beat them.
So, I have for you today a fried cinnamon roll and pickled beet shortcake,
with a beet labneh underneath it.
Deeply, deeply fried that cinnamon roll,
and then dusted it in an espresso powder when it came out.
I love how you leaned in on the beets.
Not only did you take the canned beets but the pickled beets.
It brightened up the canned beet, which is great.
It's a fantastic dish.
This is beautiful.
The fact that you've taken a deep-fried item
and lightened it up by adding the yogurt sauce at the base,
I think that is amazing.
The walnuts are great. I would have skipped the espresso.
You have taken a store-bought ingredient, the cinnamon roll dough,
and you've gussied it up, and you've made it into a plate
I would get at a restaurant.
Is there any beet in the cinnamon roll itself?
No, okay.
I think I had expected you somehow to work the beet into the cinnamon roll itself
because that's the fried element,
but that is the only question I have about this dessert.
Not to be outdone, our newest member of the family.
Chef Tiffany.
So, I made a fried pie, and inside, you will find
a little bit of the canned butter beans
and a little bit of banana.
You can get the mango to add a little bit of acidity.
I would encourage you to pick it up, dip it your goat's milk chocolate.
There should be a bit of flavor explosion in there.
I love the banana filling. There's balance here, right?
Like, a banana hand pie dipped in chocolate
could be cloyingly sweet, and it takes a super deft hand
to kind of balance that and kind of bring the savory out,
and I think you did that amazingly, Chef.
Thank you.
Tiffany, I love the way that you used the butter beans.
It is a binding ingredient, which is in the filling.
That saltiness that you get from goat's milk works fabulously.
The biscuit dough- great idea.
It needed to be rolled a little bit thin.
Because a little bit of the inside did not cook through and through.
Okay.
This goat chocolate- this is so smart. It's so good.
I actually think I need a bite of this mango with every bite
so that I would get a little bit of acidity with every bite.
Okay.
Chefs, we're gonna send you back to the kitchen.
We'll call you when we have a decision.
-Thank you very much. -Thank you.
Thank you.
[Guy] Judges, 20 points available in gameplay,
20 points in taste, 10 in plating,
for a total of 50 points available.
Whose fried dessert do you think even I would like?
All right. Thank you very much, judges.
Let's take a look at the scores.
Justin, with a 42 in the basement, almost went home.
-Gameplay, 19... -[all gasp]
-[Justin] Come on. -[Guy] ...out of 20.
[Damaris] That's amazing.
-[Guy] Taste, 15 out of 20. -[Justin] Not great.
[Guy] Plating eight, for a 42, for an 84.
-Congratulations. -[Damaris] Hey, good job, Justin!
-[Tiffany] Wow. -[Guy] Nicely done.
-Damaris. -Yeah.
[Guy] 17 out of 20 in gameplay,
18 out of 20 in taste, nine out of 10 in plating,
-for a 44 and an 89. -[Damaris] Yay!
Thank you, all.
Tiff, it's gonna need to be a 46. Let's take a look.
17 out of 20 in gameplay, 17 out of 20 in taste,
-plating for an eight, for a 42, for an 85. -[Tiffany] Wow.
And congratulations. Ladies and gentlemen, give it up for our champ!
-[cheering] -Sweet Deception. Damaris Phillips.
Thank you, guys.
Chef Tiff, I saw you on ToC. You know how accomplished and how incredible you are.
So happy to have you in the Triple G family.
And Wild Card, no matter where it is, the time of day,
-you are making magic happen. -Thank you.
Thank you both very much. It was wonderful to have you.
Thank you, guys. Thank you.
I'm so happy for Damaris.
[laughs]
All jokes aside, she did good. It was a really good battle all the way to the end.
Ladies and gentlemen, the winner of Sweet Deception.
-[all cheer] -[Guy] Damaris Phillips!
Whoo!
Damaris, what are you gonna do with the money?
-I'm getting me a soaking tub. -[Aarti] Yes!
Anyhow, well, congratulations. Let's go shopping.
Oh, we forgot about the shop. I just thought you were gonna give me the money!
All right, Damaris. Flavortown market.
-It offers several sweet choices... -Okay.
...for winning money. Now, there's the A-B-C spree,
where you'll have 90 seconds to find five items
based on an alphabetical clue.
You get all five, you make $20,000.
We also have the choice to skip that, go to the mystery check.
It's behind the double doors.
And that has got a number on it
anywhere between eight and $20,000.
It's gonna be the check, so let's go to the door.
Ladies and gentlemen, Chef Damaris will opt for the door.
Drumroll, please.
-And the amount is... -16! $16,000. $16,000!
$16,000!
-[cheering] -$15,750!
There you have it!
[Damaris] Every so often, you have to have a win,
or else people just think you can't cook.
I just really needed to remind people that I actually am good at cooking.
So, there you have it, folks.
Chef Damaris came in expecting to cook savory but had to compete in sweets
-and ended up with a sweet $15,750! -Yes!
-[cheering] -And we'll see you next time, on Guy's Grocery Games! Adios.
-Well done! -[all cheer]
Yeah! I'm getting a tub!
[sings] "What are you gonna do with your money?"
I'm gonna get a soaking tub.
[laughs]
[snorts]
[sings] Soaking tub.