1 00:00:01,700 --> 00:00:03,467 [Guy] This is one of the most feared sections in Flavortown Market. 2 00:00:03,467 --> 00:00:05,000 I mean, everything is frozen, 3 00:00:05,000 --> 00:00:07,333 and I gotta be honest, the options are limited. 4 00:00:08,367 --> 00:00:10,867 But in the right hands, these ingredients, 5 00:00:10,867 --> 00:00:12,600 well they can become delicious meals. 6 00:00:12,600 --> 00:00:16,000 [gruffly] Oh, yeah. Talk dirty to me! Oh, yeah. 7 00:00:16,000 --> 00:00:19,266 So tonight, I'm inviting three of country's best all-star chefs 8 00:00:19,266 --> 00:00:21,700 to see how they would tackle this challenge. 9 00:00:21,700 --> 00:00:23,467 That is a cauliflower. 10 00:00:23,467 --> 00:00:26,266 But, guess what? It's a total surprise to them! 11 00:00:26,266 --> 00:00:27,867 -That-- Hey, that's cold. -Hunter, what are you doing? 12 00:00:27,867 --> 00:00:30,000 I'm just going in here for tonight! It's the Frozen Food Feud. 13 00:00:30,000 --> 00:00:30,600 I'm just going in here for tonight! It's the Frozen Food Feud. 14 00:00:30,600 --> 00:00:32,634 -It's gonna be awesome. -That's the spirit, Hunter. 15 00:00:32,634 --> 00:00:34,166 [screaming] 16 00:00:34,166 --> 00:00:36,367 [Guy] Let's see how our hot-shot chefs do 17 00:00:36,367 --> 00:00:39,166 using nothing but frozen food all night long. 18 00:00:39,166 --> 00:00:41,734 This dish does not feel like it came out of the frozen section. 19 00:00:41,734 --> 00:00:45,000 [Guy] It's All-Star Frozen Freak-Out right now on Guy's Grocery Games. 20 00:00:45,000 --> 00:00:47,166 -Now, get all the way in there, you're gonna... -No, don't push me in. 21 00:00:47,166 --> 00:00:48,734 -This is not safe, it's cold! -...work on it. Come on, son. 22 00:00:52,533 --> 00:00:55,100 So, let's meet our cool all-stars. 23 00:00:55,100 --> 00:00:56,867 Now first up, we have executive chef 24 00:00:56,867 --> 00:00:59,266 and pasta-maker extraordinaire, 25 00:00:59,266 --> 00:01:00,000 the one and only Mustache Joe, Chef Joe Sasto. 26 00:01:00,000 --> 00:01:03,066 the one and only Mustache Joe, Chef Joe Sasto. 27 00:01:04,100 --> 00:01:06,166 [Joe] I'm one Triple G win, but that's not enough. 28 00:01:06,166 --> 00:01:08,367 One is never enough. I want another 29 00:01:08,367 --> 00:01:11,166 Triple G win under this belt. 30 00:01:11,166 --> 00:01:12,634 We got some room for some more wins here. 31 00:01:12,634 --> 00:01:14,266 -Looking good. -What's going on? 32 00:01:14,266 --> 00:01:16,233 [indistinct] Go get 'em. 33 00:01:17,600 --> 00:01:20,000 Next, we have Top Chef winner, cookbook author, 34 00:01:20,000 --> 00:01:22,066 and owner of an acclaimed Southern restaurant, 35 00:01:22,066 --> 00:01:26,500 the one and only, KBC, Kelsey Barnard Clark. 36 00:01:26,500 --> 00:01:30,000 It's my first time competing on Guy's Grocery Games, 37 00:01:30,000 --> 00:01:30,467 It's my first time competing on Guy's Grocery Games, 38 00:01:30,467 --> 00:01:33,500 and I've seen it and it's always literally crazy. 39 00:01:33,500 --> 00:01:36,500 I really love French food, but definitely Southern. 40 00:01:36,500 --> 00:01:38,867 I would say I'm simplistic when it comes to cooking. 41 00:01:38,867 --> 00:01:41,100 Hi. 42 00:01:41,100 --> 00:01:44,700 And finally, wildly successful Southern California restaurateur, 43 00:01:44,700 --> 00:01:49,000 Chef Shenanigans, the one and only Brian Malarkey. 44 00:01:49,000 --> 00:01:51,700 [Brian] I am an all-star because I've judged 25 times, 45 00:01:51,700 --> 00:01:56,734 I've competed 14 times, and I've won over $70,000. 46 00:01:56,734 --> 00:01:58,500 That's what makes me an all-star. 47 00:01:58,500 --> 00:02:00,000 Who rocks Flavortown? I rock Flavortown. 48 00:02:00,000 --> 00:02:00,867 Who rocks Flavortown? I rock Flavortown. 49 00:02:00,867 --> 00:02:05,867 [screaming, laughing] 50 00:02:05,867 --> 00:02:08,000 Wassup! Wassup! 51 00:02:08,000 --> 00:02:11,266 -Hi. -No caffeine needed, we got Malarkey. 52 00:02:11,266 --> 00:02:12,734 [Guy] Chefs, welcome. 53 00:02:12,734 --> 00:02:16,367 I've seen all of your culinary skills up close and personal. 54 00:02:16,367 --> 00:02:18,266 That's why I'm gonna throw something at you tonight 55 00:02:18,266 --> 00:02:20,634 that is, uh, difficult. 56 00:02:20,634 --> 00:02:22,000 Oh, great. 57 00:02:22,000 --> 00:02:25,500 [Guy] I want you to prove you superior culinary talent 58 00:02:25,500 --> 00:02:28,467 in a one hour, two course battle. 59 00:02:28,467 --> 00:02:30,000 It's a battle royale. 60 00:02:30,000 --> 00:02:31,367 It's a battle royale. 61 00:02:31,367 --> 00:02:34,000 -Okay. -One hour, two courses. 62 00:02:34,000 --> 00:02:36,066 I want you to prepare the judges 63 00:02:36,066 --> 00:02:39,734 a hot appetizer and a dinner party entree 64 00:02:39,734 --> 00:02:42,266 and you must deliver the appetizer 65 00:02:42,266 --> 00:02:44,100 in the first 20 minutes. 66 00:02:44,100 --> 00:02:46,600 It sounds easy. Hunter must not be here today. 67 00:02:46,600 --> 00:02:48,734 -Don't! -[Guy] Hunter's here, Hunter's busy. 68 00:02:48,734 --> 00:02:50,734 Hunter's busy. He's supposed to be helping me 69 00:02:50,734 --> 00:02:53,500 but he's-- I don't know where he is. So, let's talk about a game. 70 00:02:53,500 --> 00:02:55,467 -I wanna give you a game... -Hey. 71 00:02:55,467 --> 00:02:58,100 -...that gives you a chance-- -Sorry, I'm late. Hey, guys. 72 00:02:58,100 --> 00:03:00,000 -There he is. -[Hunter] How's it going? Sorry I'm late, I was, 73 00:03:00,000 --> 00:03:00,066 -There he is. -[Hunter] How's it going? Sorry I'm late, I was, 74 00:03:00,066 --> 00:03:02,600 -I was busy back there. -Why's he wearing all the jackets? 75 00:03:02,600 --> 00:03:05,367 -Oh, no, I don't like the jackets. -Where you been? 76 00:03:05,367 --> 00:03:07,500 Um, I was restocking the freezer aisle 'cause for-- 77 00:03:07,500 --> 00:03:10,066 I don't know what happened. We got a massive shipment of ice cream. 78 00:03:10,066 --> 00:03:11,867 Like, a whole truck. I have no idea where it came from. 79 00:03:11,867 --> 00:03:14,867 Try to get your head around it and, and I will too. 80 00:03:14,867 --> 00:03:16,367 -[both] Okay. All right. -Good luck, guys. 81 00:03:16,367 --> 00:03:20,100 Um, all right, so why don't we do this? 82 00:03:20,100 --> 00:03:22,066 Why don't we have you 83 00:03:23,266 --> 00:03:27,500 use the ice cream in you dishes? 84 00:03:27,500 --> 00:03:29,867 -Great. -[Guy] That's right. So, you're gonna have to use 85 00:03:29,867 --> 00:03:30,000 an ice cream in your hot appetizer 86 00:03:30,000 --> 00:03:32,367 an ice cream in your hot appetizer 87 00:03:32,367 --> 00:03:34,000 and your dinner party entree. 88 00:03:34,000 --> 00:03:36,734 Okay? Two different ice creams, by the way. 89 00:03:36,734 --> 00:03:40,367 -I had, I had this crazy idea. -No, no. 90 00:03:40,367 --> 00:03:41,600 -[Guy] You know what? -No. 91 00:03:41,600 --> 00:03:43,467 -Hunter, I like where you're going with this. -I mean these 92 00:03:43,467 --> 00:03:44,533 -should slide easily. -Are we sledding? 93 00:03:44,533 --> 00:03:47,000 -Why don't we just take this... -[Brian] Ugh. 94 00:03:47,000 --> 00:03:51,100 ...and make it a full on Frozen Food Feud? 95 00:03:51,100 --> 00:03:52,100 What! 96 00:03:52,100 --> 00:03:53,700 -Oh! -[Guy] That'll be perfect! 97 00:03:53,700 --> 00:03:55,634 That's it, step to the front of your carts. 98 00:03:55,634 --> 00:03:57,367 -This is awesome. -Yes! 99 00:03:57,367 --> 00:03:58,967 -[laughing] -[Guy] This is awesome. 100 00:03:58,967 --> 00:04:00,000 So, you can only shop with the sled 101 00:04:00,000 --> 00:04:01,467 So, you can only shop with the sled 102 00:04:01,467 --> 00:04:04,266 in the frozen food section. And, you know what? 103 00:04:04,266 --> 00:04:07,000 -We have to watch out for your safety. -Yes. Thank you. 104 00:04:07,000 --> 00:04:08,967 -[Guy] You have your sled... -Oh, so you don't want slipping on that. 105 00:04:08,967 --> 00:04:10,500 -You don't want 'em slipping over there. -Of course, yeah. 106 00:04:10,500 --> 00:04:12,000 Just gonna make this a one-time shop. 107 00:04:12,000 --> 00:04:14,467 Oh, perfect. Smart. 108 00:04:14,467 --> 00:04:17,166 It's-- I'm thinkin', Joe. All the time, I'm thinkin'. 109 00:04:17,166 --> 00:04:19,100 One shop. 110 00:04:19,100 --> 00:04:22,367 -[Hunter] One shop. -Sixty-minute competition, two courses. 111 00:04:22,367 --> 00:04:25,967 Within the first 20 minutes, you gotta have your hot appetizer done. 112 00:04:25,967 --> 00:04:28,100 You must use two different types of ice cream, 113 00:04:28,100 --> 00:04:29,867 one in each one of your dishes. 114 00:04:29,867 --> 00:04:30,000 And then you can have anything else you want 115 00:04:30,000 --> 00:04:32,734 And then you can have anything else you want 116 00:04:32,734 --> 00:04:34,367 in the frozen food section. 117 00:04:34,367 --> 00:04:37,634 -'Cause we are givers. -[Hunter] Yes. 118 00:04:37,634 --> 00:04:39,166 -It's what we do. -[laughing] 119 00:04:39,166 --> 00:04:40,467 [Guy] So, is there any questions? 120 00:04:40,467 --> 00:04:43,100 -Frozen only or cold only? -Frozen. 121 00:04:43,100 --> 00:04:45,467 -Frozen, so no herbs... -[laughing] 122 00:04:45,467 --> 00:04:47,467 -...no fresh. -This is Kelsey's first time, you know? 123 00:04:47,467 --> 00:04:50,634 I know what she can do, and I know who she's competing against, 124 00:04:50,634 --> 00:04:52,467 and I think she's completely in her wheelhouse. 125 00:04:52,467 --> 00:04:55,166 -Thank you. -You haven't been here yet, I, but I'll tell you exactly 126 00:04:55,166 --> 00:04:56,600 how this works 'cause these guys have been. 127 00:04:56,600 --> 00:04:59,600 I say, "Three, two, one, go," and then everybody take-- 128 00:04:59,600 --> 00:05:00,000 What the-- 129 00:05:00,000 --> 00:05:00,967 What the-- 130 00:05:02,867 --> 00:05:06,367 KBC, that wasn't very nice, but in all things considered... 131 00:05:06,367 --> 00:05:08,166 They got a whole hour. 132 00:05:08,166 --> 00:05:12,000 [Joe] Frozen Food Feud, I'm a fan of alliterations, 133 00:05:12,000 --> 00:05:15,066 and so I'm just gonna dive right into the deep-end on this one. 134 00:05:15,066 --> 00:05:17,467 So not only are we gonna have to shop with these sleds, 135 00:05:17,467 --> 00:05:20,166 but we only get one shot at shopping. 136 00:05:20,166 --> 00:05:22,367 One shot at shopping. 137 00:05:22,367 --> 00:05:23,500 One shot at shopping. 138 00:05:23,500 --> 00:05:25,500 All right, where's our ice cream? 139 00:05:25,500 --> 00:05:27,734 This is a face that eats a lot of ice cream. 140 00:05:27,734 --> 00:05:30,000 I am inspired by ice cream. 141 00:05:30,000 --> 00:05:32,734 -Guy, ice cream bar's count? -I would think so. 142 00:05:32,734 --> 00:05:35,867 [Joe] I grab the coconut ice cream bars and it's game time. 143 00:05:35,867 --> 00:05:37,166 That is a cauliflower. 144 00:05:37,166 --> 00:05:41,100 For my hot appetizer, I wanna make a coconut cauliflower soup. 145 00:05:41,100 --> 00:05:44,000 I need the anchor for my dish, the main protein, 146 00:05:44,000 --> 00:05:45,867 I go straight for those lobster tails. 147 00:05:45,867 --> 00:05:49,166 For my dinner party entree, I'm going to make lobster a la ice cream. 148 00:05:49,166 --> 00:05:52,066 And then I grab the double dark chocolate ice cream. 149 00:05:52,066 --> 00:05:54,700 I'm going for double ice cream on me entree. 150 00:05:54,700 --> 00:05:56,867 I'm going to make a double dark chocolate 151 00:05:56,867 --> 00:05:59,000 and brown butter sweet potato puree. 152 00:05:59,000 --> 00:06:00,000 We're talking all-stars in Flavortown. 153 00:06:00,000 --> 00:06:01,500 We're talking all-stars in Flavortown. 154 00:06:01,500 --> 00:06:05,500 It comes down to one or two points every single time. 155 00:06:05,500 --> 00:06:07,500 This first round, hot appetizer's 156 00:06:07,500 --> 00:06:10,100 gonna make or break the entire competition. 157 00:06:10,100 --> 00:06:11,700 Look at that park job! 158 00:06:11,700 --> 00:06:13,333 [Guy] Where's the mint chip? 159 00:06:14,000 --> 00:06:17,367 Mediterranean mint. Mmm-mm. 160 00:06:17,367 --> 00:06:20,500 -[with mouthful] How's it going, Chef? -Can the ice cream be melted? 161 00:06:20,500 --> 00:06:21,867 -Yeah. -[Kelsey] Okay. 162 00:06:21,867 --> 00:06:26,266 It's my first time competing on Guy's Grocery Games 163 00:06:26,266 --> 00:06:28,367 and I'm in a frozen challenge. 164 00:06:28,367 --> 00:06:30,000 And the first dish must happen in 20 minutes. 165 00:06:30,000 --> 00:06:30,467 And the first dish must happen in 20 minutes. 166 00:06:30,467 --> 00:06:31,467 No big deal. 167 00:06:31,467 --> 00:06:34,500 For my hot appetizer, frozen dumplings. 168 00:06:34,500 --> 00:06:37,100 Throw those in the hot water from frozen 169 00:06:37,100 --> 00:06:39,100 and then sear them off to order. 170 00:06:39,100 --> 00:06:42,867 For my dinner party entree, beef is an absolute no go. 171 00:06:42,867 --> 00:06:45,867 You don't wanna, like, sear a steak that's been frozen. 172 00:06:45,867 --> 00:06:49,467 I'm just gonna grab scallops, scallops will thaw quickly, 173 00:06:49,467 --> 00:06:52,266 and it's a very, very quick sear on them, 174 00:06:52,266 --> 00:06:54,000 and they're done cooking. 175 00:06:54,000 --> 00:06:57,500 I would say one of my favorite combinations is corn and scallop. 176 00:06:57,500 --> 00:06:59,600 I know corn can give me a good sauce, 177 00:06:59,600 --> 00:07:00,000 so I'm thinking corn veloute. 178 00:07:00,000 --> 00:07:01,734 so I'm thinking corn veloute. 179 00:07:01,734 --> 00:07:03,700 And I know we are supposed to get two ice creams, 180 00:07:03,700 --> 00:07:05,500 then I see coconut ice cream, 181 00:07:05,500 --> 00:07:07,700 and I'm gonna use some of that coconut ice cream 182 00:07:07,700 --> 00:07:09,333 in my corn sauce. 183 00:07:10,734 --> 00:07:13,600 -Oh, momochi. -[Kelsey] Mochi is definitely in the same wheelhouse 184 00:07:13,600 --> 00:07:16,734 with this dumpling, so I'm gonna grab the mochi, I'm gonna grab the lime bar... 185 00:07:16,734 --> 00:07:18,166 We gotta do more ice cream shows. 186 00:07:18,166 --> 00:07:20,467 ...to kind of put citrus where I want it to be. 187 00:07:20,467 --> 00:07:23,500 The sled-- I'm actually, I'mma be real with y'all right now. 188 00:07:23,500 --> 00:07:27,634 It's kinda convenient. I'm not, like, sad about the slide situation. 189 00:07:28,467 --> 00:07:30,000 [in sing-song voice] ♪ Na-na-na-na-na ♪ 190 00:07:30,000 --> 00:07:30,467 [in sing-song voice] ♪ Na-na-na-na-na ♪ 191 00:07:30,467 --> 00:07:32,000 [in normal voice] Today, I have zero nerves. 192 00:07:32,000 --> 00:07:33,367 Zero nerves. 193 00:07:33,367 --> 00:07:36,734 Man of steel here. I am focused, I am ready, 194 00:07:36,734 --> 00:07:38,266 I have been training 195 00:07:38,266 --> 00:07:41,066 for, like, three minutes for this. Focused! 196 00:07:42,000 --> 00:07:44,100 For my hot appetizer, I'm gonna go to my go-to. 197 00:07:44,100 --> 00:07:47,000 I have worked with frozen shrimp my entire life. 198 00:07:47,000 --> 00:07:51,266 So, I'm going to make a basil pesto grilled shrimp. 199 00:07:51,266 --> 00:07:55,166 I'm in the seafood section, not only do I grab my shrimp, 200 00:07:55,166 --> 00:07:57,467 I'm gonna grab four lobster tails, 201 00:07:57,467 --> 00:07:59,166 I've got a bunch of green-lipped mussels, 202 00:07:59,166 --> 00:08:00,000 I got a bunch of these bay scallops for my entree. 203 00:08:00,000 --> 00:08:03,066 I got a bunch of these bay scallops for my entree. 204 00:08:03,700 --> 00:08:05,367 I find these mushrooms. 205 00:08:05,367 --> 00:08:08,967 Mushroom lobster combination, classic, all right? 206 00:08:08,967 --> 00:08:12,700 Carrot, rainbow carrot, I've got color now. 207 00:08:12,700 --> 00:08:15,266 So now, ice cream time. 208 00:08:15,266 --> 00:08:16,967 What ice cream you going for there, bud? 209 00:08:16,967 --> 00:08:19,266 I'm gonna go simple with vanilla. 210 00:08:19,266 --> 00:08:21,600 With my shrimp, I'm going to make 211 00:08:21,600 --> 00:08:24,166 chili-vanilla ice cream sauce. 212 00:08:24,166 --> 00:08:26,100 What! Yeah. 213 00:08:26,100 --> 00:08:27,000 What else is there? 214 00:08:27,000 --> 00:08:29,166 And then I see a honeycomb. 215 00:08:29,166 --> 00:08:30,000 I don't know if anyone's ever made a honeycomb demi-glace, 216 00:08:30,000 --> 00:08:33,100 I don't know if anyone's ever made a honeycomb demi-glace, 217 00:08:33,100 --> 00:08:35,867 but it's gonna be epic just pouring down the lobster. 218 00:08:35,867 --> 00:08:38,100 Like, I'm not hiding the ice cream, 219 00:08:38,100 --> 00:08:39,467 I'm proud of my ice cream. 220 00:08:39,467 --> 00:08:42,367 -Two kinds of ice cream. Do you have two kinds? -Yup. 221 00:08:42,367 --> 00:08:48,066 I think I have enough to make my amazing meal and prove that I am the king 222 00:08:48,066 --> 00:08:51,533 of the frozen food ice cream feud. 223 00:09:13,800 --> 00:09:17,166 So, here to give our chefs a frosty reception 224 00:09:17,166 --> 00:09:19,100 is our chill panel of judges. 225 00:09:19,100 --> 00:09:21,266 Renowned chef and Chopped champion, 226 00:09:21,266 --> 00:09:23,266 who's always chill in the kitchen, 227 00:09:23,266 --> 00:09:25,900 the one and only Chef Madison Cowan. 228 00:09:25,900 --> 00:09:28,467 Food Network star and renowned spice expert 229 00:09:28,467 --> 00:09:31,533 who knows her chilis and her chili food, 230 00:09:31,533 --> 00:09:34,367 -the one and only Aarti Sequeira. -[laughing] 231 00:09:34,367 --> 00:09:34,544 And Triple G's winningest chef and the abdominal snowman's second cousin, 232 00:09:34,544 --> 00:09:38,533 And Triple G's winningest chef and the abdominal snowman's second cousin, 233 00:09:38,533 --> 00:09:41,634 -the one and only "Mayhem," Chef Aaron May. -[laughing] 234 00:09:41,634 --> 00:09:43,634 -"Abominable"? -Adorable. 235 00:09:43,634 --> 00:09:45,367 I like adorable, I'll take that. 236 00:09:45,367 --> 00:09:47,634 All right, what is the go-to frozen food item out there? 237 00:09:47,634 --> 00:09:49,467 For me, stocks and herbs. 238 00:09:49,467 --> 00:09:51,000 -[Guy] Okay. -[Madison] All right? 'Cause I can do anything 239 00:09:51,000 --> 00:09:52,100 -with those. -[Guy] Okay. 240 00:09:52,100 --> 00:09:54,634 Something spicy, frozen chilis, frozen lemongrass, 241 00:09:54,634 --> 00:09:58,000 things like that to break up the sweetness of the ice cream. 242 00:09:58,000 --> 00:10:00,166 -[Guy] Okay. -I think shellfish, right? 243 00:10:00,166 --> 00:10:03,266 -[indistinct] -Frozen shellfish, no degradation of quality. 244 00:10:03,266 --> 00:10:04,544 You're gonna serve something great, that's where I'm going. 245 00:10:04,544 --> 00:10:05,533 You're gonna serve something great, that's where I'm going. 246 00:10:05,533 --> 00:10:06,900 "Degradation of quality." 247 00:10:06,900 --> 00:10:10,367 -Wow. -Man, isn't that your mantra, Abdominal Snowman. 248 00:10:10,367 --> 00:10:12,900 -[laughing] -Adorable, Adorable Snowman. 249 00:10:12,900 --> 00:10:17,967 All right, uh, 11:30 minutes till appetizers, 11:30! 250 00:10:19,000 --> 00:10:21,100 [Joe] I think the challenge here is going to be 251 00:10:21,100 --> 00:10:23,900 able to defrost all of our ingredients 252 00:10:23,900 --> 00:10:26,800 to have that appetizer ready in the first 20 minutes. 253 00:10:26,800 --> 00:10:28,734 What do you got going on here, Joe Sasto? 254 00:10:28,734 --> 00:10:32,266 So my appetizer, I'm doing a little bit of cauliflower soup with coconut. 255 00:10:32,266 --> 00:10:34,544 Fantastic. You know you have, uh, 10:30? 256 00:10:34,544 --> 00:10:35,533 Fantastic. You know you have, uh, 10:30? 257 00:10:35,533 --> 00:10:37,634 That sounds like not much time at all. 258 00:10:39,000 --> 00:10:40,266 This guy's gonna kill me. 259 00:10:40,266 --> 00:10:43,467 I'm gonna utilize Chef Mike, that's the microwave. 260 00:10:43,467 --> 00:10:46,533 Throw in my cauliflower and get it defrosting 261 00:10:46,533 --> 00:10:48,800 while I work on the rest of my ingredients. 262 00:10:48,800 --> 00:10:52,000 Joe is putting frozen cauliflower in the microwave. 263 00:10:52,000 --> 00:10:54,900 This is a challenge of microwaves, boiling water, 264 00:10:54,900 --> 00:10:58,734 thawing, defrosting, just as much as it is a battle of flavors. 265 00:10:58,734 --> 00:11:00,900 [Joe] I need to taste these coconut ice cream bars, 266 00:11:00,900 --> 00:11:03,600 assess how sweet they are and get 'em melted, 267 00:11:03,600 --> 00:11:04,544 'cause we're not gonna serve a frozen appetizer, 268 00:11:04,544 --> 00:11:06,000 'cause we're not gonna serve a frozen appetizer, 269 00:11:06,000 --> 00:11:07,533 it's gotta be hot. 270 00:11:07,533 --> 00:11:10,100 I'm leaning heavily on the lime leaves 271 00:11:10,100 --> 00:11:13,634 as my aromatics to really add a lot of layers of flavor 272 00:11:13,634 --> 00:11:15,467 and complexity to my soup. 273 00:11:15,467 --> 00:11:19,100 My cauliflower is defrosted. Into the blender. 274 00:11:19,100 --> 00:11:21,467 Next, I add some chicken stock, 275 00:11:21,467 --> 00:11:24,100 my melted coconut ice cream bars, 276 00:11:24,100 --> 00:11:26,000 and, of course, some butter. 277 00:11:26,000 --> 00:11:28,100 More butter, more better. 278 00:11:28,100 --> 00:11:30,000 I want it rich, I want it creamy, 279 00:11:30,000 --> 00:11:31,900 and I want it smooth, baby. 280 00:11:34,000 --> 00:11:34,544 -KBC. -Yes, sir. 281 00:11:34,544 --> 00:11:36,166 -KBC. -Yes, sir. 282 00:11:36,166 --> 00:11:37,467 What do you got for me? 283 00:11:37,467 --> 00:11:40,600 My hot app is going to be a seared dumpling, 284 00:11:40,600 --> 00:11:44,900 -coconut lime, delicious sauce to go with that. -Fantastic. 285 00:11:44,900 --> 00:11:48,600 [Kelsey] This is the thing, I'm known for these amazing dumplings I make. 286 00:11:48,600 --> 00:11:51,100 That I make from dough that I make, 287 00:11:51,100 --> 00:11:53,367 and I do the filing, 'cause I make that, 288 00:11:53,367 --> 00:11:55,166 and none of it's frozen. 289 00:11:55,166 --> 00:11:58,000 I have no idea what the inside tastes like. 290 00:11:58,000 --> 00:12:00,266 And I can't know for, like,10 more minutes 291 00:12:00,266 --> 00:12:01,900 because it's still frozen. 292 00:12:01,900 --> 00:12:04,367 I've gotta add texture, whatever possible 293 00:12:04,367 --> 00:12:04,544 with all those frozen, mushy food. 294 00:12:04,544 --> 00:12:05,867 with all those frozen, mushy food. 295 00:12:05,867 --> 00:12:08,634 -So, I'm gonna pan sear them in super, super hot pan... -[indistinct shouting] 296 00:12:08,634 --> 00:12:10,100 ...to get a nice crunch on them. 297 00:12:10,100 --> 00:12:12,166 -[sizzling] -[Kelsey] Next, I'm gonna work on these mushrooms. 298 00:12:12,166 --> 00:12:14,367 You don't ever wanna get mushrooms wet. 299 00:12:14,367 --> 00:12:17,100 Hello, world, you don't wanna wash your mushrooms. 300 00:12:17,100 --> 00:12:20,000 So, frozen mushroom's full of water. 301 00:12:20,000 --> 00:12:22,367 Not my favorite thing. [chuckles] Not at all. 302 00:12:22,367 --> 00:12:24,867 [Madison] This is something I don't think we've actually spoken on. 303 00:12:24,867 --> 00:12:26,367 -The water content. -[Aarti] Mmm. 304 00:12:26,367 --> 00:12:28,867 [Madison] They're gonna really have to season, you know, aggressively, 305 00:12:28,867 --> 00:12:31,100 then to just infuse flavor back into it. 306 00:12:31,100 --> 00:12:33,600 I've learned one thing: you can complain about a lot of things, 307 00:12:33,600 --> 00:12:34,544 or you can just work with it. 308 00:12:34,544 --> 00:12:35,634 or you can just work with it. 309 00:12:35,634 --> 00:12:36,734 I'm here to work with it. 310 00:12:36,734 --> 00:12:39,166 [Guy] Eight minutes, eight to go! 311 00:12:39,166 --> 00:12:41,000 Shenanigans, do you have an idea what you're doing? 312 00:12:41,000 --> 00:12:45,266 I'm doing, like, a vanilla, sweet corn, chili, pesto shrimp. 313 00:12:45,266 --> 00:12:46,367 [Guy] I like that. 314 00:12:46,367 --> 00:12:47,900 [Brian] A lot of the times at Flavortown, 315 00:12:47,900 --> 00:12:51,266 if you need to use shrimp, everyone dumps the whole shrimp bag in there. 316 00:12:51,266 --> 00:12:53,100 But I'm a seasoned veteran, 317 00:12:53,100 --> 00:12:55,734 so I know I need about eight pieces of shrimp. 318 00:12:55,734 --> 00:12:58,066 You just need this much of any product. 319 00:12:58,800 --> 00:13:00,700 While my shrimp is defrosting, 320 00:13:00,700 --> 00:13:02,467 I'm gonna start my vanilla chili sauce, all right? 321 00:13:02,467 --> 00:13:03,900 It's ice cream, I've gotta melt it. 322 00:13:03,900 --> 00:13:04,544 So, I'm starting to melt it, get that going down. 323 00:13:04,544 --> 00:13:06,266 So, I'm starting to melt it, get that going down. 324 00:13:06,266 --> 00:13:08,100 Feeling very comfortable about the first course. 325 00:13:08,100 --> 00:13:10,800 Let me grab all my stuff I have in the kitchen here. 326 00:13:10,800 --> 00:13:13,867 Everything I can possibly do to un-sweeten this, 327 00:13:13,867 --> 00:13:15,100 and we're gonna do it by heat. 328 00:13:15,100 --> 00:13:19,634 I've got cayenne, cumin, chili flakes. 329 00:13:19,634 --> 00:13:21,634 Could be like that kind of [indistinct], fatty, creamy, 330 00:13:21,634 --> 00:13:23,800 we're trying to get rid of that sugar as much as possible. 331 00:13:23,800 --> 00:13:26,266 You are not gonna just completely lose the sweet, 332 00:13:26,266 --> 00:13:27,533 but it's a sweet heat. 333 00:13:27,533 --> 00:13:29,166 There we go. 334 00:13:29,166 --> 00:13:31,166 And that's a really fun flavor to deal with. 335 00:13:31,166 --> 00:13:32,166 [smacks lips] 336 00:13:32,166 --> 00:13:34,544 Mmm, mmm, mmm, mmm! 337 00:13:34,544 --> 00:13:34,734 Mmm, mmm, mmm, mmm! 338 00:13:34,734 --> 00:13:36,467 As professional chefs, 339 00:13:36,467 --> 00:13:40,800 how often are you guys working with fully frozen ingredients? 340 00:13:40,800 --> 00:13:42,867 The closest I get to a fully frozen ingredient 341 00:13:42,867 --> 00:13:44,800 is like a frozen pizza when I come home late 342 00:13:44,800 --> 00:13:45,900 -after a night out. -[laughing] 343 00:13:45,900 --> 00:13:47,100 Right, right. 344 00:13:47,100 --> 00:13:49,800 [Guy] Seven and a half minutes till appetizers, 07:30. 345 00:13:50,634 --> 00:13:52,166 [Joe] So, to add some texture in my soup, 346 00:13:52,166 --> 00:13:54,000 I'm going to make Earl Grey croutons. 347 00:13:54,000 --> 00:13:57,000 I'm gonna take that Earl Grey ice cream, 348 00:13:57,000 --> 00:13:59,367 slather on to my frozen flatbreads, 349 00:13:59,367 --> 00:14:03,000 let that melt in, spice it up with little cayenne, little paprika. 350 00:14:03,000 --> 00:14:04,544 Earl Grey is a tea flavor of bergamot. 351 00:14:04,544 --> 00:14:06,700 Earl Grey is a tea flavor of bergamot. 352 00:14:06,700 --> 00:14:08,533 So, bergamot is a citrus, 353 00:14:08,533 --> 00:14:11,367 and so Earl Grey is almost like adding 354 00:14:11,367 --> 00:14:13,367 a little bit of lemony goodness. 355 00:14:13,367 --> 00:14:15,634 [sizzling] 356 00:14:15,634 --> 00:14:17,467 [Kelsey] The last thing I'm gonna do is make a sauce. 357 00:14:17,467 --> 00:14:19,867 So, I'm gonna use this coconut ice cream, 358 00:14:19,867 --> 00:14:21,467 and that's gonna be the base of this sauce. 359 00:14:21,467 --> 00:14:25,166 I wanna mimic a ponzu-esque type sauce as much as possible. 360 00:14:25,166 --> 00:14:27,634 It's gonna be lacking, like, a like, I don't know, 361 00:14:27,634 --> 00:14:29,634 eighty-nine percent of the ingredients, 362 00:14:29,634 --> 00:14:31,266 but we gotta go for it. 363 00:14:31,266 --> 00:14:34,544 I don't have oyster sauce, hoisin, sesame oil, 364 00:14:34,544 --> 00:14:35,100 I don't have oyster sauce, hoisin, sesame oil, 365 00:14:35,100 --> 00:14:39,000 anything that I would normally put in a sauce. 366 00:14:39,000 --> 00:14:42,734 And then surprise of the century, y'all. 367 00:14:42,734 --> 00:14:46,000 Oh, it came with a sauce. Oh, my gosh! 368 00:14:46,000 --> 00:14:48,000 It just magically appears in my dumplings, 369 00:14:48,000 --> 00:14:50,333 so I'm like, ha! 370 00:14:52,000 --> 00:14:53,700 I also add the mochi in there 371 00:14:53,700 --> 00:14:55,600 'cause it's just gonna add some more flavor. 372 00:14:55,600 --> 00:14:58,800 This is kind of a flavor bomb which, I don't know, 373 00:14:58,800 --> 00:15:00,533 exactly how that just happened. 374 00:15:00,533 --> 00:15:02,533 Everything frozen. 375 00:15:06,467 --> 00:15:07,900 -[sizzling] -Okay. 376 00:15:07,900 --> 00:15:10,266 I'm going to get started on the maque choux, 377 00:15:10,266 --> 00:15:12,467 which is kind of a vegetable medley, 378 00:15:12,467 --> 00:15:14,166 one of the words I hate most in life. 379 00:15:14,166 --> 00:15:16,166 Okay, let's now get corn. 380 00:15:16,166 --> 00:15:20,100 I'm gonna add frozen corn to my onions and my garlic 381 00:15:20,100 --> 00:15:24,166 and start sauteing those, kind of build the base of this maque choux. 382 00:15:24,166 --> 00:15:25,800 It's time to cook the shrimp. 383 00:15:25,800 --> 00:15:27,800 [sizzling continues] 384 00:15:27,800 --> 00:15:30,367 [Brian] I'm throwing in my basil cube, 385 00:15:30,367 --> 00:15:32,900 trying to get, like, pesto-y glace on there, 386 00:15:32,900 --> 00:15:34,533 that herbaciousness that I'm looking for, 387 00:15:34,533 --> 00:15:34,544 but too much water's coming on those shrimp. 388 00:15:34,544 --> 00:15:36,600 but too much water's coming on those shrimp. 389 00:15:36,600 --> 00:15:38,367 I start grilling them and that-- 390 00:15:38,367 --> 00:15:41,467 Bringing that char element in is really gonna help me. 391 00:15:41,467 --> 00:15:44,166 Everyone always asks me, like, "How do you train for Triple G?" 392 00:15:44,166 --> 00:15:47,166 No gameplan is the gameplan. 393 00:15:47,166 --> 00:15:49,634 That's how you prepare yourself for this chaos. 394 00:15:51,000 --> 00:15:53,000 Mmm, mmm. 395 00:15:53,000 --> 00:15:55,166 [yells] Four minutes, four to go! 396 00:15:55,166 --> 00:15:58,166 First one plated is the first one to present. 397 00:15:58,166 --> 00:16:01,000 For frozen food, surprisingly fun. 398 00:16:01,000 --> 00:16:02,800 Maybe we should do this more often. 399 00:16:03,533 --> 00:16:04,544 Just kidding. Maybe we should not. 400 00:16:04,544 --> 00:16:05,000 Just kidding. Maybe we should not. 401 00:16:05,000 --> 00:16:07,000 First, I'm gonna put down my dumpling. 402 00:16:07,000 --> 00:16:09,100 There's a nice, crips sear on those. 403 00:16:09,100 --> 00:16:12,634 Put those mushrooms on top, so I can pour that broth right over the top. 404 00:16:12,634 --> 00:16:15,100 I love some herbs, I love some, 405 00:16:15,100 --> 00:16:18,467 literally anything green, colorful, bright. 406 00:16:18,467 --> 00:16:20,734 -You done, chef? -[Kelsey] Done, chef. 407 00:16:20,734 --> 00:16:23,634 [Brian] I'm gonna put my little maque choux right here on one side. 408 00:16:23,634 --> 00:16:28,367 Then, I'm gonna put that chili vanilla-ice-cream demi sauce right there, 409 00:16:28,367 --> 00:16:33,634 and those nice grilled shrimp that I tossed back in that basil-y pesto. 410 00:16:33,634 --> 00:16:34,544 -I'm ready. -Shenanigans is second. 411 00:16:34,544 --> 00:16:36,166 -I'm ready. -Shenanigans is second. 412 00:16:36,166 --> 00:16:39,166 [Brian] Coming out of the gates, looking good, Shenanigans, 413 00:16:39,166 --> 00:16:40,100 Real proud of you. 414 00:16:40,100 --> 00:16:42,100 [Joe] I gotta get this hot appetizer up 415 00:16:42,100 --> 00:16:45,800 as quickly as possible because I still need to cook my dinner party entree. 416 00:16:45,800 --> 00:16:47,634 Garnishing my soup, I have my little, 417 00:16:47,634 --> 00:16:49,867 crispy croutons down in the center of the bowl. 418 00:16:49,867 --> 00:16:50,867 We're good, we're good. 419 00:16:50,867 --> 00:16:52,467 So, to add some texture in my soup, 420 00:16:52,467 --> 00:16:56,100 I have my garnishes: some cauliflower and some onions. 421 00:16:56,100 --> 00:16:58,634 I want the judges to tell everyone that they know, 422 00:16:58,634 --> 00:17:01,100 they had the best coconut cauliflower soup 423 00:17:01,100 --> 00:17:04,000 here in Flavortown, cooked by Joe Sasto. 424 00:17:04,000 --> 00:17:04,544 That's what's gonna happen. 425 00:17:04,544 --> 00:17:05,333 That's what's gonna happen. 426 00:17:06,367 --> 00:17:09,100 All right, Chef Kelsey done first. 427 00:17:09,100 --> 00:17:11,367 -KBC, if you're ready? -I'm ready. 428 00:17:11,367 --> 00:17:13,467 Time's still tickin', yes? 429 00:17:13,467 --> 00:17:15,100 [Guy] Shenanigans and mustache, 430 00:17:15,100 --> 00:17:16,533 you should start working on your second dish. 431 00:17:24,867 --> 00:17:27,600 All right, Chef Kelsey done first. 432 00:17:27,600 --> 00:17:30,500 I don't think I've ever seen this many challenges in one round. 433 00:17:30,500 --> 00:17:34,367 -It's a lot. -[Aarti] Because sled, all frozen food, 434 00:17:34,367 --> 00:17:36,533 appetizer and entree in one round. 435 00:17:36,533 --> 00:17:39,000 -[Aaron and Aarti] One shop. -[Madison] Right. 436 00:17:39,000 --> 00:17:41,367 And ice cream in both dishes. 437 00:17:41,367 --> 00:17:43,867 That's like five challenges in one. 438 00:17:43,867 --> 00:17:45,734 You know, if there's anybody who can handle it though, 439 00:17:45,734 --> 00:17:47,900 -it's these three. -That is true. 440 00:17:48,533 --> 00:17:49,900 [Guy] KBC, we're ready for you. 441 00:17:50,734 --> 00:17:51,040 -Okay, look at this. -[Aarti] Here we go! 442 00:17:51,040 --> 00:17:52,700 -Okay, look at this. -[Aarti] Here we go! 443 00:17:52,700 --> 00:17:54,166 [Guy] All right, judges, here you are. 444 00:17:54,166 --> 00:17:56,367 The one and only, Kelsey Barnard Clark, 445 00:17:56,367 --> 00:17:57,700 -right here. -Hello, chefs. 446 00:17:57,700 --> 00:18:00,734 This is a pork dumpling, and I used coconut ice cream 447 00:18:00,734 --> 00:18:02,867 to melt that down with a lime popsicle 448 00:18:02,867 --> 00:18:04,533 and made a really nice sauce out of that 449 00:18:04,533 --> 00:18:06,500 with some crushed red pepper, a little bit of heat going on. 450 00:18:06,500 --> 00:18:08,100 Seared mushrooms on the top as well. 451 00:18:08,100 --> 00:18:11,066 -Fantastic. All right, chef, back to kitchen. -Thank you. 452 00:18:11,066 --> 00:18:13,867 -Okay. -Actually, full-prepared dumpling is quite good. 453 00:18:13,867 --> 00:18:16,734 I love the fact that it's actually hard sear on the top. 454 00:18:16,734 --> 00:18:18,533 -Right, as it should be, right? -Still crispy... [indistinct] 455 00:18:18,533 --> 00:18:21,040 [Aarti] Kelsey really tamed the sweetness 456 00:18:21,040 --> 00:18:21,367 [Aarti] Kelsey really tamed the sweetness 457 00:18:21,367 --> 00:18:22,967 of whatever ice cream she used. 458 00:18:22,967 --> 00:18:26,367 It's beautifully tangy, it has a nice little bloom of heat. 459 00:18:26,367 --> 00:18:28,600 [Aaron] The mushrooms do not taste like frozen food at all. 460 00:18:28,600 --> 00:18:30,266 I think that she did a really nice job 461 00:18:30,266 --> 00:18:33,266 of adding something fresh and produce-feel to it. 462 00:18:33,266 --> 00:18:36,066 Little disappointed the potstickers were pre-made. 463 00:18:36,066 --> 00:18:38,634 I do think that part of the challenge here 464 00:18:38,634 --> 00:18:42,533 is to take a frozen ingredient and turn it into something else. 465 00:18:42,533 --> 00:18:44,700 So, I don't know whether it could have been a whole soup 466 00:18:44,700 --> 00:18:48,166 with the dumplings in it, and then that could have felt like a dish. 467 00:18:48,166 --> 00:18:49,634 All right, judges, thank you. 468 00:18:51,000 --> 00:18:51,040 [Kelsey] Now that I've gotten that first appetizer out of the way, 469 00:18:51,040 --> 00:18:54,166 [Kelsey] Now that I've gotten that first appetizer out of the way, 470 00:18:54,166 --> 00:18:56,500 it's time to put all my focus on to this entree. 471 00:18:56,500 --> 00:18:59,166 For my dinner party entree, I am making 472 00:18:59,166 --> 00:19:02,634 seared scallops of succotash with corn veloute. 473 00:19:03,266 --> 00:19:05,367 Up next, Shenanigans, you're up. 474 00:19:05,367 --> 00:19:07,066 Yes, sir! Right away, sir! 475 00:19:07,066 --> 00:19:09,533 -Oh, jeezum crow, here he comes. -Cheese and rice. 476 00:19:09,533 --> 00:19:12,066 -Hello, Madison. Hello, good to see you, Aarti. -Hello, mate, good to see you. 477 00:19:12,066 --> 00:19:13,367 -Hello, Mr. Aaron May. -Hello. 478 00:19:13,367 --> 00:19:14,967 So, uh, my name is Brian Malarkey. 479 00:19:14,967 --> 00:19:17,467 It's my first time here, I'm really excited to be here. I'd just like to thank Guy 480 00:19:17,467 --> 00:19:19,467 -and the whole crew. Okay. -Long time listener, first time calling. 481 00:19:19,467 --> 00:19:21,040 Uh, this is a summer sweet corn maque choux, 482 00:19:21,040 --> 00:19:22,166 Uh, this is a summer sweet corn maque choux, 483 00:19:22,166 --> 00:19:24,266 even though I was shopping with a sled, 484 00:19:24,266 --> 00:19:25,700 I thought I'd get a little bit of summer here. 485 00:19:25,700 --> 00:19:29,000 We have edamame, corn, garlic, shallots, 486 00:19:29,000 --> 00:19:33,266 and then the sauce is a vanilla-chili-pesto shrimp sauce. 487 00:19:33,266 --> 00:19:35,634 Thank you very much, Shenanigan, back to your station. 488 00:19:36,367 --> 00:19:38,066 I think this is a beautiful dish. 489 00:19:38,066 --> 00:19:40,533 The corn and the vanilla has a certain sweetness 490 00:19:40,533 --> 00:19:42,100 that plays off of one another. 491 00:19:42,100 --> 00:19:43,734 I think the shrimp is really well-cooked. 492 00:19:43,734 --> 00:19:45,600 It's just a nice dish. I like it a lot. 493 00:19:45,600 --> 00:19:48,600 My first thought is, "It's really, really forward on spice." 494 00:19:48,600 --> 00:19:50,500 Do you know what I mean? I'm having a hard time 495 00:19:50,500 --> 00:19:51,040 really tasting all the, uh, the little wonderful bits 496 00:19:51,040 --> 00:19:52,700 really tasting all the, uh, the little wonderful bits 497 00:19:52,700 --> 00:19:54,634 inside of it because of that heat. 498 00:19:54,634 --> 00:19:57,066 This dish does not feel like it came out of the frozen section, 499 00:19:57,066 --> 00:19:58,867 so I give him high marks on that. 500 00:19:58,867 --> 00:20:00,600 I, I think it's a really great appetizer. 501 00:20:00,600 --> 00:20:01,634 [Guy] Okay. 502 00:20:02,266 --> 00:20:03,700 Worry about that in a second. 503 00:20:03,700 --> 00:20:06,266 My. So, I get the appetizer up, 504 00:20:06,266 --> 00:20:08,867 now I've gotta do one more dish! 505 00:20:08,867 --> 00:20:11,266 [gruffly] Oh, yeah. Talk dirty to me. 506 00:20:11,266 --> 00:20:14,000 [in normal voice] For my dinner part entree I'm making a brown butter, 507 00:20:14,000 --> 00:20:18,734 chili rub lobster tail with a vegetable and potato hash, 508 00:20:18,734 --> 00:20:21,040 and a honeycomb demi-glace sauce. 509 00:20:21,040 --> 00:20:22,266 and a honeycomb demi-glace sauce. 510 00:20:22,266 --> 00:20:23,867 Uh... 511 00:20:23,867 --> 00:20:25,867 Mustache Joe, you're up, buddy. 512 00:20:25,867 --> 00:20:27,600 Oh, yeah, here I come. 513 00:20:27,600 --> 00:20:31,367 Judges, may I present to you, the one and only, Sir Mustache Joe. 514 00:20:31,367 --> 00:20:33,467 -[Joe sighs] -Sir? You've got knighted? 515 00:20:33,467 --> 00:20:35,066 We made a cauliflower soup. 516 00:20:35,066 --> 00:20:36,100 Go ahead and pour that 517 00:20:36,100 --> 00:20:37,734 around a little bit at the center of your plate. 518 00:20:37,734 --> 00:20:39,266 We used a coconut ice cream in there. 519 00:20:39,266 --> 00:20:41,634 A little bit of grilled fry bread. 520 00:20:41,634 --> 00:20:43,000 So you kind of get that coconut, 521 00:20:43,000 --> 00:20:44,634 a little bit of the makrut lime leaves 522 00:20:44,634 --> 00:20:45,867 to kind of season that through, 523 00:20:45,867 --> 00:20:47,367 and play off that coconut flavor. 524 00:20:48,066 --> 00:20:49,000 [Madison] Dynamite. 525 00:20:49,000 --> 00:20:50,000 All right, Chef, thank you. 526 00:20:50,000 --> 00:20:51,040 Thank you. 527 00:20:51,040 --> 00:20:51,266 Thank you. 528 00:20:51,266 --> 00:20:53,700 I think it's expertly composed. 529 00:20:53,700 --> 00:20:56,066 I love the use of fry bread in here as well. 530 00:20:56,066 --> 00:20:58,000 I think the flavors marry well. 531 00:20:58,000 --> 00:20:59,367 Overall, a spot-on dish. 532 00:20:59,367 --> 00:21:02,600 I think this soup is very decadent, very luxurious. 533 00:21:02,600 --> 00:21:03,867 I love the mouthfeel. 534 00:21:03,867 --> 00:21:05,533 I love the crispy little bits of bread, 535 00:21:05,533 --> 00:21:07,500 I think that was a really great shop. 536 00:21:07,500 --> 00:21:09,066 The only complain I have is the... 537 00:21:09,066 --> 00:21:11,066 is the viscosity of it. It's very thin. 538 00:21:11,066 --> 00:21:13,000 Could've maybe thickened it up a little bit 539 00:21:13,000 --> 00:21:14,967 but tastes great. 540 00:21:14,967 --> 00:21:17,734 [Joe] So while the judges are tasting my hot appetizer, 541 00:21:17,734 --> 00:21:18,734 I need to start making 542 00:21:18,734 --> 00:21:21,000 the soon-to-be-famous French classic, 543 00:21:21,000 --> 00:21:21,040 lobster a la ice cream. 544 00:21:21,040 --> 00:21:22,700 lobster a la ice cream. 545 00:21:22,700 --> 00:21:26,500 And we're gonna start getting this lobster sauce put together. 546 00:21:26,500 --> 00:21:28,266 Then I'm gonna use my lobster shells. 547 00:21:28,266 --> 00:21:30,500 I'm gonna add some frozen lime leaves in there 548 00:21:30,500 --> 00:21:32,500 and really just cook this down, 549 00:21:32,500 --> 00:21:35,600 making this as flavorful as possible. 550 00:21:35,600 --> 00:21:37,266 Hear ye, hear ye, hear ye. 551 00:21:37,266 --> 00:21:38,233 No. 552 00:21:39,266 --> 00:21:40,367 -What no? -[Joe] Don't do it. 553 00:21:40,367 --> 00:21:42,066 -Don't do it. -There's always something coming up. 554 00:21:42,066 --> 00:21:43,100 Come on. 555 00:21:43,100 --> 00:21:44,700 -It was going too smoothly. -[Guy] That's right. 556 00:21:44,700 --> 00:21:47,066 -Exactly right. Now I'm gonna mix things up on you. -[Kelsey] What? 557 00:21:47,066 --> 00:21:49,900 -Switch stations. -Chefs, you have ten minutes left. 558 00:21:50,634 --> 00:21:51,040 We're moving the clock. 559 00:21:51,040 --> 00:21:51,734 We're moving the clock. 560 00:21:51,734 --> 00:21:54,000 -[Brian] What? -No! 561 00:21:55,500 --> 00:21:57,066 Okay, I'm just messing with you. 562 00:22:08,467 --> 00:22:10,467 Hear ye, hear ye, hear ye. 563 00:22:10,467 --> 00:22:13,000 Here's the results from your appetizer round. 564 00:22:13,000 --> 00:22:14,100 The winner of the appetizer round 565 00:22:14,100 --> 00:22:16,634 will get two extra points to their final score. 566 00:22:16,634 --> 00:22:18,367 Second place will get one extra point. 567 00:22:18,367 --> 00:22:20,333 And third place gets no extra points. 568 00:22:22,000 --> 00:22:25,100 Chef Kelsey, 41 points for your appetizer. 569 00:22:25,100 --> 00:22:26,100 Nicely done. 570 00:22:26,100 --> 00:22:29,233 Chef Shenanigans, 43 points. 571 00:22:30,266 --> 00:22:33,367 Mustache Joe at 44 points. 572 00:22:33,367 --> 00:22:34,573 Let's get it! 573 00:22:34,573 --> 00:22:35,266 Let's get it! 574 00:22:35,266 --> 00:22:38,266 I won but I can't let this victory get to me. 575 00:22:38,266 --> 00:22:39,367 The game's not over yet. 576 00:22:39,367 --> 00:22:41,634 We have some cooking to do. 577 00:22:41,634 --> 00:22:44,900 Eighteen minutes to go, chefs. Eighteen. 578 00:22:44,900 --> 00:22:46,367 [Kelsey] I lost in the first round. 579 00:22:46,367 --> 00:22:48,533 I'm not gonna just let myself get down about that. 580 00:22:48,533 --> 00:22:51,100 All you can focus on is, like, be better the next round, 581 00:22:51,100 --> 00:22:52,266 try to beat your first score. 582 00:22:52,266 --> 00:22:53,867 So I'm actually gonna use the ice cream 583 00:22:53,867 --> 00:22:56,000 to make a corn veloute. 584 00:22:56,000 --> 00:22:58,266 I know corn can give me a good sauce. 585 00:22:58,266 --> 00:23:03,166 That gives an inherently velvety, silky smooth texture. 586 00:23:04,166 --> 00:23:04,573 I'm trying to use this ice cream 587 00:23:04,573 --> 00:23:06,166 I'm trying to use this ice cream 588 00:23:06,166 --> 00:23:07,467 in every way, shape and form 589 00:23:07,467 --> 00:23:10,000 in every single part of the dishes. 590 00:23:10,000 --> 00:23:11,467 It's definitely my first time here 591 00:23:11,467 --> 00:23:12,467 but I do know that 592 00:23:12,467 --> 00:23:14,000 when presented with a challenge 593 00:23:14,000 --> 00:23:15,900 that calls you to use something, 594 00:23:15,900 --> 00:23:17,467 you have to use it everywhere. 595 00:23:17,467 --> 00:23:18,533 You gotta get creative with it, 596 00:23:18,533 --> 00:23:20,233 you gotta get weird with it. 597 00:23:21,734 --> 00:23:23,467 [Guy] Chef, what is the entree? What are you... What are you making? 598 00:23:23,467 --> 00:23:25,634 -[Kelsey] I'm doing scallops in succotash. -[Guy] Okay. 599 00:23:25,634 --> 00:23:27,700 Scallops in succotash, dig it. 600 00:23:27,700 --> 00:23:29,166 -Can we use this stuff? -Yeah. 601 00:23:29,166 --> 00:23:30,367 -Whatever's there. Oh, yeah. -I didn't know that. 602 00:23:30,367 --> 00:23:31,467 The corn starch, the flour. 603 00:23:31,467 --> 00:23:34,467 It dawns on me, I have flour in my pantry. 604 00:23:34,467 --> 00:23:34,573 I have baking powder. 605 00:23:34,573 --> 00:23:36,000 I have baking powder. 606 00:23:36,000 --> 00:23:37,367 And I still have butter. 607 00:23:37,367 --> 00:23:39,367 Oh, my gosh, I could make a freaking biscuit. 608 00:23:39,367 --> 00:23:41,000 I am known for biscuits. 609 00:23:41,000 --> 00:23:43,000 I don't have buttermilk or milk 610 00:23:43,000 --> 00:23:45,000 but I have ice cream. 611 00:23:45,000 --> 00:23:47,100 So an ice cream biscuit is born. 612 00:23:47,100 --> 00:23:49,000 I am making biscuits. 613 00:23:49,000 --> 00:23:52,100 And I'm using the ice cream in places of dairy. 614 00:23:52,100 --> 00:23:53,166 We've got butter, we've got flour. 615 00:23:53,166 --> 00:23:54,734 We've got baking powder. 616 00:23:55,100 --> 00:23:56,100 [Kelsey laughs] 617 00:23:56,100 --> 00:23:57,900 That would've not been good. 618 00:23:58,600 --> 00:24:01,734 Is Kelsey making biscuits right now? 619 00:24:01,734 --> 00:24:03,166 -[Madison] Oh, God. I hope so. -[Aarti] Yeah. 620 00:24:03,166 --> 00:24:04,467 I... I really hope so. 621 00:24:04,467 --> 00:24:04,573 [Aarti] This is a big move. 622 00:24:04,573 --> 00:24:06,000 [Aarti] This is a big move. 623 00:24:06,000 --> 00:24:07,533 [Aaron] Kelsey is in last place, 624 00:24:07,533 --> 00:24:09,166 but biscuit from scratch 625 00:24:09,166 --> 00:24:12,000 is a great place to start that climb to the top. 626 00:24:12,000 --> 00:24:14,100 Yeah, that is a great move. 627 00:24:14,100 --> 00:24:15,100 My gosh. 628 00:24:18,100 --> 00:24:19,867 All right. So let's think about these lobster tails. 629 00:24:19,867 --> 00:24:21,734 I'm in second place, feeling really good. 630 00:24:21,734 --> 00:24:23,467 Now I'm going to get started 631 00:24:23,467 --> 00:24:25,900 on the chili brown butter grilled lobster. 632 00:24:27,600 --> 00:24:29,467 I'm gonna go flesh side down, 633 00:24:29,467 --> 00:24:31,000 and I want that caramelization 634 00:24:31,000 --> 00:24:33,700 and I want that black char on the outside. 635 00:24:33,700 --> 00:24:34,573 As I pull my lobster tails off the grill, 636 00:24:34,573 --> 00:24:37,166 As I pull my lobster tails off the grill, 637 00:24:37,166 --> 00:24:41,166 I just douse them in this sweet chili, insane, 638 00:24:41,166 --> 00:24:43,266 brown butter, vinegar. 639 00:24:43,266 --> 00:24:45,100 Oh, my God. 640 00:24:45,100 --> 00:24:46,100 It's amazing. 641 00:24:46,100 --> 00:24:47,367 I think we're gonna do a hash. 642 00:24:47,367 --> 00:24:50,367 Trying to get as much vegetable presence as possible. 643 00:24:50,367 --> 00:24:51,734 Ye old hash brown. 644 00:24:51,734 --> 00:24:55,100 Texture, crunch. Oh, that's amazing, right? 645 00:24:55,100 --> 00:24:56,233 Easy money. 646 00:24:58,100 --> 00:25:00,100 The beautiful rainbow carrot, 647 00:25:00,100 --> 00:25:02,100 the mushrooms. 648 00:25:02,100 --> 00:25:04,467 I'm gonna start building this hash. 649 00:25:04,467 --> 00:25:04,573 The hash brown potatoes are out of the fryer 650 00:25:04,573 --> 00:25:06,000 The hash brown potatoes are out of the fryer 651 00:25:06,000 --> 00:25:07,900 and then dancing in my saute pan. 652 00:25:07,900 --> 00:25:09,900 Watch out, world. Here we come. 653 00:25:09,900 --> 00:25:10,967 Potato hash. 654 00:25:13,634 --> 00:25:14,967 Lot of texture. 655 00:25:15,700 --> 00:25:16,734 Someone stop me. 656 00:25:16,734 --> 00:25:18,734 I won. That gives me the two extra points 657 00:25:18,734 --> 00:25:19,867 but anything can happen. 658 00:25:19,867 --> 00:25:22,266 I have to get this dinner party entree out. 659 00:25:22,266 --> 00:25:24,734 I have my lobster sauce working. 660 00:25:24,734 --> 00:25:27,100 One of my tips and tricks I always use 661 00:25:27,100 --> 00:25:28,600 is to get a pan hot 662 00:25:28,600 --> 00:25:31,467 that I can strain whatever sauce I'm using. 663 00:25:31,467 --> 00:25:34,000 And you get a quick and rapid reduction. 664 00:25:34,000 --> 00:25:34,573 Then I want to start mounting in my butter. 665 00:25:34,573 --> 00:25:36,467 Then I want to start mounting in my butter. 666 00:25:36,467 --> 00:25:39,367 Because it's a dinner party, we wanna be decadent. 667 00:25:39,367 --> 00:25:41,266 So I'm adding vanilla ice cream 668 00:25:41,266 --> 00:25:42,900 and a little bit of that Earl Grey 669 00:25:42,900 --> 00:25:44,266 to kind of round everything out 670 00:25:44,266 --> 00:25:48,166 and make this beautiful, creamy lobster sauce 671 00:25:48,166 --> 00:25:50,000 that I'm going to glaze my lobster in. 672 00:25:50,000 --> 00:25:52,000 Lobster a la ice cream is gonna be that one 673 00:25:52,000 --> 00:25:54,367 you see popping up all over social media. 674 00:25:54,367 --> 00:25:57,000 They're gonna be teaching it in culinary school next year. 675 00:25:57,000 --> 00:25:59,367 I mean, mark my words here, people. 676 00:25:59,367 --> 00:26:01,367 [Madison] Joe's basting his lobster 677 00:26:01,367 --> 00:26:03,166 with that ice cream concoction. 678 00:26:03,166 --> 00:26:04,573 It's a really smart cooking going on here. 679 00:26:04,573 --> 00:26:05,000 It's a really smart cooking going on here. 680 00:26:05,000 --> 00:26:06,266 -[Aarti] Yeah. -[Madison] I mean, it's not like, 681 00:26:06,266 --> 00:26:08,533 -Aaron May level, you know, 'cause you... -[Aaron laughing] 682 00:26:08,533 --> 00:26:10,166 But, you know... 683 00:26:10,166 --> 00:26:13,266 Seven and a half minutes, chefs. You got seven and a half minutes 684 00:26:13,266 --> 00:26:15,900 to present those entrees. 685 00:26:15,900 --> 00:26:18,533 [Kelsey] Succotash is a very popular southern dish. 686 00:26:18,533 --> 00:26:19,800 We're gonna start with those lima beans. 687 00:26:19,800 --> 00:26:21,634 I'm gonna use some of that lime bar 688 00:26:21,634 --> 00:26:23,800 and then we have separately onions and butter. 689 00:26:23,800 --> 00:26:26,000 We're gonna get that brown butter really working, 690 00:26:26,000 --> 00:26:27,233 then the peppers. 691 00:26:27,867 --> 00:26:29,000 If I won today, 692 00:26:29,000 --> 00:26:31,000 I would want that money to go back into my restaurant. 693 00:26:31,000 --> 00:26:32,734 It's of the utmost importance 694 00:26:32,734 --> 00:26:34,573 that my staff works in a comfortable, fulfilling environment. 695 00:26:34,573 --> 00:26:36,166 that my staff works in a comfortable, fulfilling environment. 696 00:26:36,166 --> 00:26:39,634 And right now our physical kitchen is just not that. 697 00:26:39,634 --> 00:26:41,467 We need a lot of upgrades, 698 00:26:41,467 --> 00:26:43,867 and that would help with that immensely. 699 00:26:45,166 --> 00:26:46,533 And last but not least 700 00:26:46,533 --> 00:26:48,634 I've got to start focus on these scallops. 701 00:26:48,634 --> 00:26:50,100 This is why I chose scallops. 702 00:26:50,100 --> 00:26:51,734 It is so fast 703 00:26:51,734 --> 00:26:54,467 and you don't wanna do a whole lot to a scallop. 704 00:26:54,467 --> 00:26:57,233 You wanna get a good sear and salt. 705 00:26:58,166 --> 00:27:00,266 [Brian] I'm gonna get going on my sauce. 706 00:27:00,266 --> 00:27:03,734 It's gonna be my onions, my garlic. 707 00:27:03,734 --> 00:27:04,573 And I'm going to start bringing that down 708 00:27:04,573 --> 00:27:05,734 And I'm going to start bringing that down 709 00:27:05,734 --> 00:27:07,100 with a lot of demi this time. 710 00:27:07,100 --> 00:27:09,634 I'm gonna use this honeycomb ice cream I found, right? 711 00:27:09,634 --> 00:27:11,800 This is a vanilla honeycomb demi glaze. 712 00:27:11,800 --> 00:27:13,734 This is like some epic ice cream, all right? 713 00:27:13,734 --> 00:27:15,100 Not just like the vanilla. 714 00:27:15,100 --> 00:27:16,266 This is good. 715 00:27:16,266 --> 00:27:17,634 Let's have a little ice cream break. 716 00:27:17,634 --> 00:27:21,100 I don't know if anyone's ever made a honeycomb demi glaze. 717 00:27:21,100 --> 00:27:23,233 But this is absolutely epic. 718 00:27:23,900 --> 00:27:25,734 It's time to do the scallops. 719 00:27:25,734 --> 00:27:27,467 Watch this. Oh-ho. 720 00:27:27,467 --> 00:27:29,634 I'm gonna glaze the little scallops 721 00:27:29,634 --> 00:27:31,467 with red wine vinegar, 722 00:27:31,467 --> 00:27:32,467 which adheres to them 723 00:27:32,467 --> 00:27:34,573 essentially making a quick pickled scallop. 724 00:27:34,573 --> 00:27:35,634 essentially making a quick pickled scallop. 725 00:27:35,634 --> 00:27:36,734 I woke up this morning. 726 00:27:36,734 --> 00:27:39,734 I was like, "What if I make a pickled scallop?" 727 00:27:39,734 --> 00:27:40,634 And that's what happened. 728 00:27:40,634 --> 00:27:42,100 Today, if I win, 729 00:27:42,100 --> 00:27:44,000 our good friend, Justin Sutherland, 730 00:27:44,000 --> 00:27:46,100 had a horrible boating accident recently. 731 00:27:46,100 --> 00:27:48,367 He doesn't have the insurance to cover everything going on. 732 00:27:48,367 --> 00:27:50,467 All of our heart is with Justin Sutherland right now. 733 00:27:50,467 --> 00:27:52,100 So a speedy recovery, my friend. 734 00:27:52,100 --> 00:27:54,467 And hopefully, we can win you some money today, 735 00:27:54,467 --> 00:27:56,166 and have some fun doing it. 736 00:27:56,166 --> 00:27:57,367 [Guy] What's on the menu, Shenanigans? 737 00:27:57,367 --> 00:27:59,000 We got chili lobster. 738 00:27:59,000 --> 00:28:01,166 Got some butter, cayenne, 739 00:28:01,166 --> 00:28:03,867 mussels, pickled red wine. 740 00:28:03,867 --> 00:28:04,573 [exclaims] 741 00:28:04,573 --> 00:28:04,867 [exclaims] 742 00:28:04,867 --> 00:28:07,634 -[Guy screams] -Blech, blech, blech. 743 00:28:07,634 --> 00:28:09,266 Why don't I come back and talk to you later? 744 00:28:09,266 --> 00:28:10,600 Oh, look at that. Oh, there they are. 745 00:28:10,600 --> 00:28:12,367 There they are, there they are. 746 00:28:12,367 --> 00:28:13,900 [Guy] Three minutes, chefs. Three. 747 00:28:14,266 --> 00:28:15,800 Sasto. 748 00:28:15,800 --> 00:28:17,467 -Guy. -Mustache, what's on the menu? 749 00:28:17,467 --> 00:28:20,867 -Oh, we got a lobster a la ice cream. -Okay. 750 00:28:20,867 --> 00:28:22,166 What's being served with this? 751 00:28:22,166 --> 00:28:24,367 We got a brown butter chocolate ice cream. 752 00:28:24,367 --> 00:28:26,166 Sweet potato puree. 753 00:28:26,166 --> 00:28:27,467 For my dinner party entree, 754 00:28:27,467 --> 00:28:30,266 I wanna make a double dark chocolate, sweet potato puree. 755 00:28:30,266 --> 00:28:31,634 Chocolate is one of those ingredients 756 00:28:31,634 --> 00:28:34,573 that could easily be incorporated into savory dishes. 757 00:28:34,573 --> 00:28:35,000 that could easily be incorporated into savory dishes. 758 00:28:35,000 --> 00:28:37,467 I'm playing here today for CJ's Smiles. 759 00:28:37,467 --> 00:28:39,867 CJ is my nephew who passed away from cancer 760 00:28:39,867 --> 00:28:41,634 earlier this year. 761 00:28:41,634 --> 00:28:44,634 I wanna take the money from today's win 762 00:28:44,634 --> 00:28:46,100 and donate that to his charity 763 00:28:46,100 --> 00:28:47,867 to really help it get off the ground. 764 00:28:47,867 --> 00:28:49,000 And the last thing to do 765 00:28:49,000 --> 00:28:52,000 is this frozen ancient grain rice mix. 766 00:28:52,000 --> 00:28:55,467 Take my mix of frozen grains in the saute pan 767 00:28:55,467 --> 00:28:57,266 and then I finish it off with some basil, 768 00:28:57,266 --> 00:29:00,100 with a little bit of my lobster stock. 769 00:29:00,100 --> 00:29:02,000 We got ice cream all the way seared. 770 00:29:02,000 --> 00:29:04,573 The gameplay points are gonna be off the charts. 771 00:29:04,573 --> 00:29:05,100 The gameplay points are gonna be off the charts. 772 00:29:05,100 --> 00:29:07,066 Ninety seconds left. 773 00:29:08,000 --> 00:29:09,367 [Kelsey] So we are gonna go for this. 774 00:29:09,367 --> 00:29:10,734 I want a bread and butter plate. 775 00:29:10,734 --> 00:29:11,900 [Aaron] That's butter, baby. 776 00:29:11,900 --> 00:29:13,467 That's right, Aaron. That's butter. 777 00:29:13,467 --> 00:29:14,700 -Butter. -God bless her heart. 778 00:29:14,700 --> 00:29:16,467 [Kelsey] I pull the biscuits out of the oven 779 00:29:16,467 --> 00:29:19,533 and I'm kind of like, "They are, like, perfect." 780 00:29:19,533 --> 00:29:21,533 Miracles do occur, I guess. 781 00:29:21,533 --> 00:29:23,867 Next, I get the succotash on the plate. 782 00:29:23,867 --> 00:29:25,100 The scallops are beautiful. 783 00:29:25,100 --> 00:29:27,367 I'm gonna put those on top 784 00:29:27,367 --> 00:29:30,800 so I can pour that corn veloute right over the top. 785 00:29:31,467 --> 00:29:32,867 Are y'all ready for biz? 786 00:29:32,867 --> 00:29:34,573 This is an All-Star competition 787 00:29:34,573 --> 00:29:34,634 This is an All-Star competition 788 00:29:34,634 --> 00:29:36,000 and I've got to deliver. 789 00:29:36,000 --> 00:29:38,700 First, I plate the hash, the mushrooms, 790 00:29:38,700 --> 00:29:41,000 the beets and the carrot. 791 00:29:41,000 --> 00:29:43,634 I put my beautiful two little lobster tails. 792 00:29:43,634 --> 00:29:48,533 That amazing honeycomb demi glaze sauce just all over. 793 00:29:48,533 --> 00:29:50,166 The dish looks world-class. 794 00:29:50,166 --> 00:29:51,900 It's about time Brian Malarkey "Shenanigans" 795 00:29:51,900 --> 00:29:53,867 steps his game up, all right? 796 00:29:55,166 --> 00:29:56,600 Thirty seconds! 797 00:29:56,600 --> 00:29:59,166 [Joe] We are going for fine dining dinner party here. 798 00:29:59,166 --> 00:30:02,533 I get my sweet potato, dark chocolate sauce down on the plate. 799 00:30:02,533 --> 00:30:04,573 Next, I add the beautiful, perfect little line of my grain mixture. 800 00:30:04,573 --> 00:30:06,467 Next, I add the beautiful, perfect little line of my grain mixture. 801 00:30:06,467 --> 00:30:11,000 Then on top, these plump, perfectly cooked grilled lobster tails. 802 00:30:11,000 --> 00:30:13,634 This dish is everything that Guy asked for. 803 00:30:13,634 --> 00:30:15,367 We have gameplay, we have ice cream. 804 00:30:15,367 --> 00:30:16,367 We have frozen food. 805 00:30:16,367 --> 00:30:18,800 And this is a dinner party entree. 806 00:30:18,800 --> 00:30:19,867 I'm looking at this dish 807 00:30:19,867 --> 00:30:22,734 and I think I am walking home a winner. 808 00:30:22,734 --> 00:30:28,367 Five, four, three, two... one. 809 00:30:28,367 --> 00:30:29,266 That's it. 810 00:30:29,266 --> 00:30:30,734 -Wow. -[Guy] Stop working. 811 00:30:30,734 --> 00:30:31,800 -[Joe sighs] -[Aarti] Amazing. 812 00:30:31,800 --> 00:30:33,000 [Kelsey laughs] 813 00:30:33,000 --> 00:30:34,573 -Hu-ya! -[Guy] Wow. 814 00:30:34,573 --> 00:30:34,734 -Hu-ya! -[Guy] Wow. 815 00:30:34,734 --> 00:30:35,634 All right, chefs, 816 00:30:35,634 --> 00:30:38,266 let's find out whose dinner party entree 817 00:30:38,266 --> 00:30:40,634 is ready to win them some cold, hard cash. 818 00:30:40,634 --> 00:30:42,734 Let's take 'em to the judges. Right this way. 819 00:30:51,533 --> 00:30:53,600 All right, judges, this is the second course 820 00:30:53,600 --> 00:30:56,600 of our All-Star Frozen Freak-Out. 821 00:30:56,600 --> 00:30:58,000 Chef Kelsey, you're up first. 822 00:30:58,000 --> 00:31:00,467 You got 41 points in your frozen appetizer. 823 00:31:00,467 --> 00:31:01,734 Tell us about this entree. 824 00:31:01,734 --> 00:31:04,266 This is scallops in succotash 825 00:31:04,266 --> 00:31:07,600 with a corn sauce and ice cream biscuits. 826 00:31:07,600 --> 00:31:10,367 I used pistachio ice cream, coconut ice cream 827 00:31:10,367 --> 00:31:11,967 and lime popsicles. 828 00:31:11,967 --> 00:31:13,367 And what's in the biscuit? 829 00:31:13,367 --> 00:31:15,734 I did a mix of the pistachio ice cream 830 00:31:15,734 --> 00:31:16,734 and the coconut ice cream 831 00:31:16,734 --> 00:31:17,595 in place of what would be a dairy. Milk, butter. 832 00:31:17,595 --> 00:31:19,266 in place of what would be a dairy. Milk, butter. 833 00:31:19,266 --> 00:31:20,367 Nice incorporation. 834 00:31:20,367 --> 00:31:22,000 That's thinking outside the biscuit. 835 00:31:22,000 --> 00:31:23,000 [Kelsey chuckles softly] 836 00:31:23,000 --> 00:31:25,066 Chef Kelsey, I think this is a beautiful dish. 837 00:31:25,066 --> 00:31:26,367 The sauce with the scallops 838 00:31:26,367 --> 00:31:28,533 reminds me some of my favorite combinations, 839 00:31:28,533 --> 00:31:30,533 vanilla saffron scallop. 840 00:31:30,533 --> 00:31:31,967 You know, you deserve a big round of applause, too, 841 00:31:31,967 --> 00:31:35,734 for making, from scratch, a biscuit out of the pantry. 842 00:31:35,734 --> 00:31:36,734 Thank you. I appreciate it. 843 00:31:36,734 --> 00:31:39,000 Kelsey, you've scored in the lower rung 844 00:31:39,000 --> 00:31:40,266 in the first round. 845 00:31:40,266 --> 00:31:42,533 I like to say, when things get tough, 846 00:31:42,533 --> 00:31:43,867 sometimes you gotta go home. 847 00:31:43,867 --> 00:31:47,166 And this biscuit is absolutely diabolical. 848 00:31:47,166 --> 00:31:47,595 Thank you. 849 00:31:47,595 --> 00:31:48,166 Thank you. 850 00:31:48,166 --> 00:31:49,467 Is that butterbean? 851 00:31:49,467 --> 00:31:51,634 -Yes, there are butterbeans in the succotash. -[Madison] Spot on. 852 00:31:51,634 --> 00:31:53,000 [Kelsey] That was also cooked in ice cream. 853 00:31:53,000 --> 00:31:54,634 -Very good gameplay. -Thank you so much. 854 00:31:54,634 --> 00:31:57,066 -Chef Kelsey, so lovely to meet you. -You too. 855 00:31:57,066 --> 00:31:58,967 I love the flavors of your sauce. 856 00:31:58,967 --> 00:32:00,367 I just wish there was more of it. 857 00:32:00,367 --> 00:32:01,467 -Oh, yes. -[Aarti] Really great dish. 858 00:32:01,467 --> 00:32:02,266 Thank you so much. 859 00:32:02,266 --> 00:32:04,533 Okay. Thank you very much, KBC. 860 00:32:04,533 --> 00:32:06,467 Up next, Chef Shenanigans. 861 00:32:06,467 --> 00:32:08,166 You got a 43 862 00:32:08,166 --> 00:32:10,166 but an extra point for second place. 863 00:32:10,166 --> 00:32:11,367 Tell us about this entree. 864 00:32:11,367 --> 00:32:13,000 Uh, for the frozen food challenge 865 00:32:13,000 --> 00:32:14,100 and ice cream challenge, 866 00:32:14,100 --> 00:32:16,500 what I did was a chili brown butter lobster. 867 00:32:16,500 --> 00:32:17,467 Uh, we grilled that. 868 00:32:17,467 --> 00:32:17,595 We made an incredible hash 869 00:32:17,595 --> 00:32:18,367 We made an incredible hash 870 00:32:18,367 --> 00:32:21,066 with golden beets, carrots and mushroom, 871 00:32:21,066 --> 00:32:22,500 all cooked in brown butter. 872 00:32:22,500 --> 00:32:26,166 And then we made a demi and honeycomb ice cream sauce. 873 00:32:26,166 --> 00:32:28,066 We actually pickled the scallops. 874 00:32:28,066 --> 00:32:30,000 And then you have a nice brown butter 875 00:32:30,000 --> 00:32:32,734 toasted New Zealand green-lipped mussel on top. 876 00:32:32,734 --> 00:32:34,166 A lot of seafood. 877 00:32:34,166 --> 00:32:36,967 Brian, when your dish was set down before me, 878 00:32:36,967 --> 00:32:39,000 I said, "Dinner party, and I'm a happy boy." 879 00:32:39,266 --> 00:32:40,266 Very well done. 880 00:32:40,266 --> 00:32:43,166 The balance of flavors is just other-worldly. 881 00:32:43,166 --> 00:32:44,166 You got the sweet 882 00:32:44,166 --> 00:32:45,734 and you got the bitterness from the char. 883 00:32:45,734 --> 00:32:47,266 Brian, I love what you did here. 884 00:32:47,266 --> 00:32:47,595 It looks beautiful. 885 00:32:47,595 --> 00:32:48,867 It looks beautiful. 886 00:32:48,867 --> 00:32:52,066 I think the lobster tastes amazing. 887 00:32:52,066 --> 00:32:53,266 But when I eat the scallop, 888 00:32:53,266 --> 00:32:55,734 it... it just tastes a little bit watery. 889 00:32:55,734 --> 00:32:58,367 The rest of the dish, very rich, very beautiful. 890 00:32:58,367 --> 00:32:59,367 Got it. 891 00:32:59,367 --> 00:33:01,000 Honeycomb and demi gloss 892 00:33:01,000 --> 00:33:03,967 -might be my new favorite combination on the planet. -It's so good. 893 00:33:03,967 --> 00:33:06,867 So well-shopped in terms of ice cream that you found 894 00:33:06,867 --> 00:33:08,634 and figuring out what to pair it with. 895 00:33:08,634 --> 00:33:10,166 Even though I love that demi gloss, 896 00:33:10,166 --> 00:33:12,367 there's a lot of salt left on my palate. 897 00:33:12,367 --> 00:33:14,600 So I can't believe I'm asking for this, 898 00:33:14,600 --> 00:33:16,500 but maybe a titch more ice cream... 899 00:33:16,500 --> 00:33:17,595 [Aarti and Brian laugh] 900 00:33:17,595 --> 00:33:17,967 [Aarti and Brian laugh] 901 00:33:17,967 --> 00:33:19,266 [Aarti] ...would've balanced it out. 902 00:33:19,266 --> 00:33:20,166 What's the word? 903 00:33:20,166 --> 00:33:21,533 -Titch. -Titch. 904 00:33:21,734 --> 00:33:22,634 Titch. 905 00:33:23,066 --> 00:33:24,166 That's a word. 906 00:33:24,166 --> 00:33:26,066 A titch is just tiny smidge. 907 00:33:26,066 --> 00:33:27,166 [Aarti] Are you gonna look it up? 908 00:33:27,166 --> 00:33:28,100 Spell it. 909 00:33:28,100 --> 00:33:29,734 T-I-T-C-H. 910 00:33:29,734 --> 00:33:31,066 And you have to look it up 911 00:33:31,066 --> 00:33:34,634 in the Aarti Oxford English Dictionary. 912 00:33:34,634 --> 00:33:35,533 [all laughing] 913 00:33:35,533 --> 00:33:38,367 "A small person, especially a child." 914 00:33:38,367 --> 00:33:40,600 So you'd like to have a little child of ice cream 915 00:33:40,600 --> 00:33:41,634 Ah... 916 00:33:41,634 --> 00:33:44,600 "I just like to have a bit more baby in here." 917 00:33:44,600 --> 00:33:45,734 [all laughing] 918 00:33:45,734 --> 00:33:47,000 All right, there we go. 919 00:33:47,000 --> 00:33:47,595 Last but not least, Mustache Joe. 920 00:33:47,595 --> 00:33:49,166 Last but not least, Mustache Joe. 921 00:33:49,166 --> 00:33:52,467 You've got a 44 in your score but two extra points. 922 00:33:52,467 --> 00:33:53,367 Joe, what do you got, buddy? 923 00:33:53,367 --> 00:33:54,533 All right, chefs. 924 00:33:54,533 --> 00:33:57,266 We have here the soon-to-be French classic, 925 00:33:57,266 --> 00:33:58,867 lobster a la ice cream. 926 00:33:58,867 --> 00:33:59,867 [Aarti laughing] 927 00:33:59,867 --> 00:34:03,000 So down underneath is a fancy rice 928 00:34:03,000 --> 00:34:06,367 mounted with a lobster ice cream beurre blanc. 929 00:34:06,367 --> 00:34:08,000 The lobster has been grilled, 930 00:34:08,000 --> 00:34:09,600 uh, and then finished poaching 931 00:34:09,600 --> 00:34:11,266 in that ice cream butter. 932 00:34:11,266 --> 00:34:13,266 Uh, then down on the sides of the plate 933 00:34:13,266 --> 00:34:17,000 is a sweet potato and double dark chocolate ice cream puree. 934 00:34:17,000 --> 00:34:17,595 Chef Joe, this is absolutely a dinner party dish. 935 00:34:17,595 --> 00:34:20,467 Chef Joe, this is absolutely a dinner party dish. 936 00:34:20,467 --> 00:34:22,600 The way you've plated it is very elegant. 937 00:34:22,600 --> 00:34:24,166 I feel very special. 938 00:34:24,166 --> 00:34:25,266 I'm glad I put my lipstick on. 939 00:34:25,266 --> 00:34:26,600 You nailed it that way. 940 00:34:26,600 --> 00:34:29,867 The combination of the sweet potato and chocolate ice cream... 941 00:34:29,867 --> 00:34:31,100 Double dark chocolate gelato. 942 00:34:31,100 --> 00:34:33,000 I love that combination. 943 00:34:33,000 --> 00:34:34,967 To match the earthiness of chocolate 944 00:34:34,967 --> 00:34:36,867 with the earthiness of sweet potato, 945 00:34:36,867 --> 00:34:38,367 beautiful, so smart. 946 00:34:38,367 --> 00:34:42,367 Joe, I think you should raise your catering fees. 947 00:34:42,367 --> 00:34:44,867 -[Joe chuckles] -[Madison] Because as far as dinner party, 948 00:34:44,867 --> 00:34:46,367 this is number one with a bullet. 949 00:34:46,867 --> 00:34:47,595 It's a beautiful dish. 950 00:34:47,595 --> 00:34:48,166 It's a beautiful dish. 951 00:34:48,166 --> 00:34:51,734 I would eat this again and again and again. 952 00:34:51,734 --> 00:34:52,634 -Well done. -Thank you. 953 00:34:52,634 --> 00:34:54,634 The dish is very well cooked. 954 00:34:54,634 --> 00:34:56,166 My lobster is perfect. 955 00:34:56,166 --> 00:34:57,367 This puree is really nice 956 00:34:57,367 --> 00:34:59,266 and the rice is almost a little bit al dente. 957 00:34:59,266 --> 00:35:00,467 Very nicely cooked. 958 00:35:00,467 --> 00:35:02,600 Uh, I... I think that it's very rich. 959 00:35:02,600 --> 00:35:05,166 Rich on rich on rich with... and the lobster tail. 960 00:35:05,166 --> 00:35:07,266 I think you've accomplished the dinner party vibes. 961 00:35:07,266 --> 00:35:08,734 I think you accomplished the ice cream vibes. 962 00:35:08,734 --> 00:35:11,500 I would've just loved to have seen something cut right through it. 963 00:35:11,500 --> 00:35:13,600 Do agree with my brother, Aaron, here, 964 00:35:13,600 --> 00:35:16,500 that it needs something bright and something acidic 965 00:35:16,500 --> 00:35:17,595 as a little respite from all of the richness. 966 00:35:17,595 --> 00:35:19,367 as a little respite from all of the richness. 967 00:35:19,367 --> 00:35:20,500 [Guy] All right. 968 00:35:20,500 --> 00:35:22,066 Fantastic. Loved it. 969 00:35:22,066 --> 00:35:23,166 We'll send you back to the kitchen. 970 00:35:23,166 --> 00:35:24,500 You know what's gonna happen. 971 00:35:24,500 --> 00:35:27,066 Somebody's gonna shop for up to 20K. Well done. 972 00:35:27,367 --> 00:35:28,734 See you later. 973 00:35:28,734 --> 00:35:31,467 Judges, who is getting left out in the cold on this one? 974 00:35:44,166 --> 00:35:45,600 [Guy] All right, judges, thank you very much. 975 00:35:45,600 --> 00:35:49,266 Let's go ahead and bring the, uh, frozen food, uh... 976 00:35:49,266 --> 00:35:50,600 -Friends. -Eskimo friends? 977 00:35:50,600 --> 00:35:53,100 -[Aarti] The friends. -[Guy] The Frozen Food Friends. 978 00:35:53,100 --> 00:35:55,100 That's their new name. 979 00:35:55,100 --> 00:35:58,100 Judges, I think you've got to try something pretty special. 980 00:35:58,100 --> 00:36:00,066 We've seen a lot of people come in and battle 981 00:36:00,066 --> 00:36:01,166 frozen food feud. 982 00:36:01,166 --> 00:36:04,734 I don't know that the dishes have been that complex 983 00:36:04,734 --> 00:36:06,367 and that much creativity. 984 00:36:06,367 --> 00:36:08,367 From the first round, 985 00:36:08,367 --> 00:36:10,388 Mustache Joe, congratulations, 46 points. 986 00:36:10,388 --> 00:36:10,800 Mustache Joe, congratulations, 46 points. 987 00:36:10,800 --> 00:36:13,100 Shenanigans, you got a 43 988 00:36:13,100 --> 00:36:15,000 but an extra point for second place. 989 00:36:15,000 --> 00:36:17,166 And, Kelsey, you had a 41. 990 00:36:17,166 --> 00:36:19,266 Let's go ahead and take a look at this. 991 00:36:19,266 --> 00:36:22,100 Uh, Kelsey, in gameplay... 992 00:36:22,100 --> 00:36:24,367 Out of 20 points, 18 out of 20. 993 00:36:24,367 --> 00:36:25,500 -Very nice. -[Brian] It's nice. 994 00:36:25,500 --> 00:36:28,166 -[Guy] Taste, 18 out of 20. Very nice. -[Brian] Whoo! 995 00:36:28,166 --> 00:36:29,600 Plating, eight. 996 00:36:29,600 --> 00:36:32,900 For a score of 44, and an 85. 997 00:36:32,900 --> 00:36:35,867 -A very winnable score. -Thank you, thank you. 998 00:36:35,867 --> 00:36:37,166 [Guy] Shenanigans. 999 00:36:37,166 --> 00:36:39,367 Eighteen out of twenty, gameplay. 1000 00:36:39,367 --> 00:36:40,388 Eighteen out of twenty, taste. 1001 00:36:40,388 --> 00:36:40,800 Eighteen out of twenty, taste. 1002 00:36:40,800 --> 00:36:43,000 Plating for nine, for a 45. 1003 00:36:43,000 --> 00:36:46,433 And an 89 points score. 1004 00:36:47,367 --> 00:36:48,266 Well done. 1005 00:36:48,266 --> 00:36:51,734 All Mustache Joe needs is a 43 to tie 1006 00:36:51,734 --> 00:36:54,100 -or a 44 for the win. -[Joe] Mmm... 1007 00:36:54,100 --> 00:36:55,533 [Aarti] Pressure is on. 1008 00:36:55,533 --> 00:36:58,166 [Guy] Seventeen out of twenty for gameplay. 1009 00:36:58,166 --> 00:36:59,700 Seventeen out of twenty for taste. 1010 00:36:59,700 --> 00:37:01,266 And plating, and an eight. 1011 00:37:01,266 --> 00:37:04,367 -For a 42, for an 88. -[Joe] Oh! 1012 00:37:04,367 --> 00:37:07,266 -Wow! -[Guy] A one-point difference. Congratulations... 1013 00:37:07,266 --> 00:37:10,066 -[Brian laughing] -...Chef Shenanigans Brian Malarkey. 1014 00:37:10,533 --> 00:37:12,000 [Kelsey] Ooh. [laughs] 1015 00:37:12,000 --> 00:37:13,800 Love you, love you, love you. 1016 00:37:14,000 --> 00:37:15,000 Of course. 1017 00:37:15,000 --> 00:37:17,000 So, Kelsey, Chef Joe, 1018 00:37:17,000 --> 00:37:18,367 thank you very much. Nice having you. 1019 00:37:18,367 --> 00:37:20,000 Thank y'all so much. 1020 00:37:20,000 --> 00:37:24,467 -[Brian grunts] -Malarkey Shenanigans beat me by one point. 1021 00:37:24,467 --> 00:37:27,166 And I really thought I had it in the bag with the gameplay, 1022 00:37:27,166 --> 00:37:30,367 but for sure my dish looked better than his. 1023 00:37:30,367 --> 00:37:31,500 -Hey. -Thank you, Chef. 1024 00:37:31,500 --> 00:37:33,100 -What a blast to have you. -[Kelsey] Okay. 1025 00:37:33,100 --> 00:37:34,467 You know, in every football game, 1026 00:37:34,467 --> 00:37:36,700 you just try to get better every single time. 1027 00:37:36,700 --> 00:37:38,634 And I think that that's the environment here, 1028 00:37:38,634 --> 00:37:40,388 is try to be better than your last time. 1029 00:37:40,388 --> 00:37:40,800 is try to be better than your last time. 1030 00:37:41,467 --> 00:37:42,800 Ladies and gentlemen, 1031 00:37:42,800 --> 00:37:44,166 the one and only Chef Shenanigans 1032 00:37:44,166 --> 00:37:47,734 -is our All-Star Frozen Freak-Out winner. -[all whooping] 1033 00:37:47,734 --> 00:37:48,734 Yes! 1034 00:37:49,266 --> 00:37:50,634 Big money coming your way. 1035 00:37:50,634 --> 00:37:51,867 What are you gonna do with the money? 1036 00:37:51,867 --> 00:37:54,900 Um... well, we have our friend Justin Sutherland 1037 00:37:54,900 --> 00:37:57,166 and we're all doing a lot of charitable things for him. 1038 00:37:57,166 --> 00:37:59,166 I thought that I would donate whatever money 1039 00:37:59,166 --> 00:38:01,367 I might get right now to him. 1040 00:38:01,367 --> 00:38:02,367 -So let's just make sure... -That's awesome. 1041 00:38:02,367 --> 00:38:04,166 -...my shop's a little easier, right? -Yeah. 1042 00:38:04,166 --> 00:38:05,634 -[Guy] All right. -[Brian laughing] 1043 00:38:05,634 --> 00:38:07,700 So if that's your game plan, 1044 00:38:07,700 --> 00:38:10,266 then we gotta bring Chef Joe Sasto back in here 1045 00:38:10,266 --> 00:38:10,388 because he and Justin are like two peas in a pod, 1046 00:38:10,388 --> 00:38:13,367 because he and Justin are like two peas in a pod, 1047 00:38:13,367 --> 00:38:15,367 -and I think you're gonna need some help. -Yes! 1048 00:38:15,367 --> 00:38:16,734 -Joe has to help me shop. -[Aarti] Oh! 1049 00:38:16,734 --> 00:38:18,634 -[Brian] Yes! -Attention. 1050 00:38:18,634 --> 00:38:21,000 "Mustache Joe" Joe Sasto. 1051 00:38:21,000 --> 00:38:22,867 If anyone sees Mustache Joe, 1052 00:38:22,867 --> 00:38:24,867 could they please send him to the judges' table? 1053 00:38:24,867 --> 00:38:26,634 Chef Joe Sasto. 1054 00:38:26,634 --> 00:38:27,533 You looking for me? 1055 00:38:27,533 --> 00:38:28,700 -[Guy] Come here, bud. -[Brian laughing] 1056 00:38:28,700 --> 00:38:30,533 As we all know, you are best friends 1057 00:38:30,533 --> 00:38:32,367 with the one and only chef, Justin Sutherland. 1058 00:38:32,367 --> 00:38:33,533 [Joe] This is true. 1059 00:38:33,533 --> 00:38:34,900 I asked Chef Shenanigans 1060 00:38:34,900 --> 00:38:36,166 what he was gonna do with the money 1061 00:38:36,166 --> 00:38:37,867 that he's about ready to win. 1062 00:38:37,867 --> 00:38:40,388 And he responded with, "I am going to play for Justin." 1063 00:38:40,388 --> 00:38:41,233 And he responded with, "I am going to play for Justin." 1064 00:38:41,467 --> 00:38:42,467 I love that. 1065 00:38:42,467 --> 00:38:43,500 -Justin would love that. -[Guy] And I said, 1066 00:38:43,500 --> 00:38:45,000 "If that's gonna happen, 1067 00:38:45,000 --> 00:38:47,100 then we gotta call his best buddy 1068 00:38:47,100 --> 00:38:48,467 to come and do some shopping with him." 1069 00:38:48,467 --> 00:38:49,533 -You gonna help him out? -That's incredible. 1070 00:38:49,533 --> 00:38:50,634 -Let's do it. -[Brian] Yeah! 1071 00:38:50,634 --> 00:38:52,166 [Guy] [indistinct] Here we go. 1072 00:38:52,166 --> 00:38:53,500 Come on over and say hi to the judges 1073 00:38:53,500 --> 00:38:54,533 and let's go shopping. 1074 00:38:56,800 --> 00:38:59,000 This is the perfect tag team energy. 1075 00:38:59,000 --> 00:39:00,066 All right. 1076 00:39:00,066 --> 00:39:01,900 Gentlemen, here's the deal. 1077 00:39:01,900 --> 00:39:02,900 We have the shopping spree. 1078 00:39:02,900 --> 00:39:04,600 Now we have two minutes on the clock. 1079 00:39:04,600 --> 00:39:07,800 Five attribute clues about classic chilled, 1080 00:39:07,800 --> 00:39:10,166 frozen dishes are on the list. 1081 00:39:10,166 --> 00:39:10,388 Now for every clue that you solve 1082 00:39:10,388 --> 00:39:12,166 Now for every clue that you solve 1083 00:39:12,166 --> 00:39:14,266 by putting down item in your cart, 1084 00:39:14,266 --> 00:39:17,100 you're gonna get 4,000 bucks. 1085 00:39:17,100 --> 00:39:20,266 Four thousand bucks going for our buddy, Justin Sutherland. 1086 00:39:20,266 --> 00:39:22,533 Get all five items and that will be... 1087 00:39:22,533 --> 00:39:25,634 -$20,000. $20,000. -$20,000. 1088 00:39:25,634 --> 00:39:29,600 So as soon as I stop reading the first clue, you can go. 1089 00:39:29,600 --> 00:39:31,100 First clue is this. 1090 00:39:31,100 --> 00:39:32,233 [Guy reading] 1091 00:39:35,734 --> 00:39:37,533 -[Brian] Banana. -Starch. Banana. 1092 00:39:37,533 --> 00:39:39,166 -Starchy fruit... -[Brian] Go! 1093 00:39:39,166 --> 00:39:40,388 -[Guy] ...often served on a stick. -Aah! 1094 00:39:40,388 --> 00:39:41,900 -[Guy] ...often served on a stick. -Aah! 1095 00:39:43,000 --> 00:39:44,000 [Joe] Plantain or banana? 1096 00:39:44,000 --> 00:39:45,266 Plantain and banana, get both. 1097 00:39:45,266 --> 00:39:47,266 -[Joe] Bananas. -[Brian] $4,000. 1098 00:39:47,266 --> 00:39:48,734 Cool move, all right? 1099 00:39:48,734 --> 00:39:49,800 [Guy reading] 1100 00:39:53,867 --> 00:39:55,634 -[Brian] I don't know. -[Joe] Frozen Italian dessert. 1101 00:39:55,634 --> 00:39:57,100 Come on, boys. 1102 00:39:57,100 --> 00:40:00,000 I am the worst at these things, okay? 1103 00:40:00,000 --> 00:40:01,867 The little clues and go find the food. 1104 00:40:01,867 --> 00:40:04,100 So I am super-happy Joe is with me. 1105 00:40:04,100 --> 00:40:05,900 -How do I not know Italian? -What? 1106 00:40:05,900 --> 00:40:07,500 What is "frozen" in Italian? 1107 00:40:07,500 --> 00:40:08,800 Ho, ho, ho, gelato. 1108 00:40:08,800 --> 00:40:09,800 Gelato, got it. 1109 00:40:09,800 --> 00:40:10,388 What's next? 1110 00:40:10,388 --> 00:40:11,000 What's next? 1111 00:40:11,000 --> 00:40:13,467 -[both cheering] Yeah. -4,000. 1112 00:40:13,467 --> 00:40:15,066 [Guy reading] 1113 00:40:18,100 --> 00:40:19,233 [Joe] Red tomato. 1114 00:40:19,800 --> 00:40:20,867 I got tomato. 1115 00:40:22,000 --> 00:40:23,100 -[Joe] All right. -[Aarti] Oh, they got it. 1116 00:40:23,100 --> 00:40:24,467 -Yeah! -4,000. 1117 00:40:24,467 --> 00:40:27,367 I got a tomato that's worth $12,000. 1118 00:40:27,367 --> 00:40:28,533 [Guy reading] 1119 00:40:31,900 --> 00:40:33,333 -Eggs. -Eggs. 1120 00:40:34,800 --> 00:40:35,967 [Brian screaming] 1121 00:40:40,867 --> 00:40:43,467 -Eggs, eggs. -That's... 1122 00:40:43,467 --> 00:40:46,166 Guy's favorite, it's eggs. All right? 1123 00:40:46,166 --> 00:40:47,467 We're back and forth. 1124 00:40:47,467 --> 00:40:49,000 We're... It's... It's a two-person team. 1125 00:40:49,000 --> 00:40:50,367 We're crushing it. 1126 00:40:50,367 --> 00:40:51,634 -All right, you got it. Let's go. One more. -[judges cheering] 1127 00:40:51,634 --> 00:40:52,734 [Guy reading] 1128 00:40:55,100 --> 00:40:56,000 Rum. 1129 00:40:56,000 --> 00:40:58,000 [Brian] I'm too old to drink daiquiris 1130 00:40:58,000 --> 00:41:00,367 but thank God Joe's a child, 1131 00:41:00,367 --> 00:41:02,000 and he knows that it's rum. 1132 00:41:02,000 --> 00:41:03,734 -Rum, rum, rum, rum. -Rum, rum. 1133 00:41:05,367 --> 00:41:07,634 -Ah, is this not alcohol? -Rum. 1134 00:41:07,634 --> 00:41:09,000 -[Brian] Is that rum? -[Joe] Rum. 1135 00:41:09,000 --> 00:41:10,388 So there it is, $20,000. 1136 00:41:10,388 --> 00:41:11,467 So there it is, $20,000. 1137 00:41:11,467 --> 00:41:13,734 Woo-hoo! 20,000. 1138 00:41:13,734 --> 00:41:15,000 Oh, my gosh, they got it. 1139 00:41:15,000 --> 00:41:16,867 $12,000. 1140 00:41:16,867 --> 00:41:17,967 Eggs. 1141 00:41:18,467 --> 00:41:20,000 $16,000. 1142 00:41:20,000 --> 00:41:21,266 Don't throw those eggs around. 1143 00:41:21,266 --> 00:41:22,467 Oh, my God. 1144 00:41:22,467 --> 00:41:24,467 [Guy] Okay. I'm gonna... I'm gonna... 1145 00:41:24,467 --> 00:41:25,634 -I'll clean it. -I'm gonna deduct... 1146 00:41:25,634 --> 00:41:27,634 -I'll clean it. -I'm gonna... Wait 'til we're done. 1147 00:41:27,634 --> 00:41:29,266 I'm gonna deduct for that. 1148 00:41:29,266 --> 00:41:30,734 Scoop it up, scoop it up, scoop it up. 1149 00:41:30,734 --> 00:41:32,000 And finally, the rum. 1150 00:41:32,000 --> 00:41:34,367 -Do not throw the rum, Shenanigans. -Don't throw the rum. 1151 00:41:34,367 --> 00:41:36,700 For $20,000. 1152 00:41:36,700 --> 00:41:39,000 And best of luck to you, Justin Sutherland. 1153 00:41:39,000 --> 00:41:40,166 We love you. 1154 00:41:40,166 --> 00:41:40,388 Get well soon 1155 00:41:40,388 --> 00:41:41,367 Get well soon 1156 00:41:41,367 --> 00:41:43,734 so we can beat you back in the Flavortown 1157 00:41:43,734 --> 00:41:45,100 in Tournament of Champions. 1158 00:41:45,100 --> 00:41:46,266 Lots of love, everybody. 1159 00:41:46,266 --> 00:41:48,600 -Yeah! -Brian Malarkey, what a guy. 1160 00:41:48,600 --> 00:41:49,533 Joe Sasto. 1161 00:41:49,533 --> 00:41:51,266 That's all for you, Justin Sutherland. 1162 00:41:51,266 --> 00:41:53,367 $20,000 coming your way. 1163 00:41:53,367 --> 00:41:55,367 And that's how we get it done at Triple G. 1164 00:41:55,367 --> 00:41:57,100 We'll see you guys next week. Adios. 1165 00:41:57,100 --> 00:41:58,000 -You did great. -[Brian] Thank you, thank you.