[Guy] This is one of the most feared sections in Flavortown Market.
I mean, everything is frozen,
and I gotta be honest, the options are limited.
But in the right hands, these ingredients,
well they can become delicious meals.
[gruffly] Oh, yeah. Talk dirty to me! Oh, yeah.
So tonight, I'm inviting three of country's best all-star chefs
to see how they would tackle this challenge.
That is a cauliflower.
But, guess what? It's a total surprise to them!
-That-- Hey, that's cold. -Hunter, what are you doing?
I'm just going in here for tonight! It's the Frozen Food Feud.
-It's gonna be awesome. -That's the spirit, Hunter.
[screaming]
[Guy] Let's see how our hot-shot chefs do
using nothing but frozen food all night long.
This dish does not feel like it came out of the frozen section.
[Guy] It's All-Star Frozen Freak-Out right now on Guy's Grocery Games.
-Now, get all the way in there, you're gonna... -No, don't push me in.
-This is not safe, it's cold! -...work on it. Come on, son.
So, let's meet our cool all-stars.
Now first up, we have executive chef
and pasta-maker extraordinaire,
the one and only Mustache Joe, Chef Joe Sasto.
[Joe] I'm one Triple G win, but that's not enough.
One is never enough. I want another
Triple G win under this belt.
We got some room for some more wins here.
-Looking good. -What's going on?
[indistinct] Go get 'em.
Next, we have Top Chef winner, cookbook author,
and owner of an acclaimed Southern restaurant,
the one and only, KBC, Kelsey Barnard Clark.
It's my first time competing on Guy's Grocery Games,
and I've seen it and it's always literally crazy.
I really love French food, but definitely Southern.
I would say I'm simplistic when it comes to cooking.
Hi.
And finally, wildly successful Southern California restaurateur,
Chef Shenanigans, the one and only Brian Malarkey.
[Brian] I am an all-star because I've judged 25 times,
I've competed 14 times, and I've won over $70,000.
That's what makes me an all-star.
Who rocks Flavortown? I rock Flavortown.
[screaming, laughing]
Wassup! Wassup!
-Hi. -No caffeine needed, we got Malarkey.
[Guy] Chefs, welcome.
I've seen all of your culinary skills up close and personal.
That's why I'm gonna throw something at you tonight
that is, uh, difficult.
Oh, great.
[Guy] I want you to prove you superior culinary talent
in a one hour, two course battle.
It's a battle royale.
-Okay. -One hour, two courses.
I want you to prepare the judges
a hot appetizer and a dinner party entree
and you must deliver the appetizer
in the first 20 minutes.
It sounds easy. Hunter must not be here today.
-Don't! -[Guy] Hunter's here, Hunter's busy.
He's supposed to be helping me
but he's-- I don't know where he is. So, let's talk about a game.
-I wanna give you a game... -Hey.
-...that gives you a chance-- -Sorry, I'm late. Hey, guys.
-There he is. -[Hunter] How's it going? Sorry I'm late, I was,
-I was busy back there. -Why's he wearing all the jackets?
-Oh, no, I don't like the jackets. -Where you been?
Um, I was restocking the freezer aisle 'cause for--
I don't know what happened. We got a massive shipment of ice cream.
Like, a whole truck. I have no idea where it came from.
Try to get your head around it and, and I will too.
-[both] Okay. All right. -Good luck, guys.
Um, all right, so why don't we do this?
Why don't we have you
use the ice cream in you dishes?
-Great. -[Guy] That's right. So, you're gonna have to use
an ice cream in your hot appetizer
and your dinner party entree.
Okay? Two different ice creams, by the way.
-I had, I had this crazy idea. -No, no.
-[Guy] You know what? -No.
-Hunter, I like where you're going with this. -I mean these
-should slide easily. -Are we sledding?
-Why don't we just take this... -[Brian] Ugh.
...and make it a full on Frozen Food Feud?
What!
-Oh! -[Guy] That'll be perfect!
That's it, step to the front of your carts.
-This is awesome. -Yes!
-[laughing] -[Guy] This is awesome.
So, you can only shop with the sled
in the frozen food section. And, you know what?
-We have to watch out for your safety. -Yes. Thank you.
-[Guy] You have your sled... -Oh, so you don't want slipping on that.
-You don't want 'em slipping over there. -Of course, yeah.
Just gonna make this a one-time shop.
Oh, perfect. Smart.
It's-- I'm thinkin', Joe. All the time, I'm thinkin'.
One shop.
-[Hunter] One shop. -Sixty-minute competition, two courses.
Within the first 20 minutes, you gotta have your hot appetizer done.
You must use two different types of ice cream,
one in each one of your dishes.
And then you can have anything else you want
in the frozen food section.
-'Cause we are givers. -[Hunter] Yes.
-It's what we do. -[laughing]
[Guy] So, is there any questions?
-Frozen only or cold only? -Frozen.
-Frozen, so no herbs... -[laughing]
-...no fresh. -This is Kelsey's first time, you know?
I know what she can do, and I know who she's competing against,
and I think she's completely in her wheelhouse.
-Thank you. -You haven't been here yet, I, but I'll tell you exactly
how this works 'cause these guys have been.
I say, "Three, two, one, go," and then everybody take--
What the--
KBC, that wasn't very nice, but in all things considered...
They got a whole hour.
[Joe] Frozen Food Feud, I'm a fan of alliterations,
and so I'm just gonna dive right into the deep-end on this one.
So not only are we gonna have to shop with these sleds,
but we only get one shot at shopping.
One shot at shopping.
All right, where's our ice cream?
This is a face that eats a lot of ice cream.
I am inspired by ice cream.
-Guy, ice cream bar's count? -I would think so.
[Joe] I grab the coconut ice cream bars and it's game time.
That is a cauliflower.
For my hot appetizer, I wanna make a coconut cauliflower soup.
I need the anchor for my dish, the main protein,
I go straight for those lobster tails.
For my dinner party entree, I'm going to make lobster a la ice cream.
And then I grab the double dark chocolate ice cream.
I'm going for double ice cream on me entree.
I'm going to make a double dark chocolate
and brown butter sweet potato puree.
We're talking all-stars in Flavortown.
It comes down to one or two points every single time.
This first round, hot appetizer's
gonna make or break the entire competition.
Look at that park job!
[Guy] Where's the mint chip?
Mediterranean mint. Mmm-mm.
-[with mouthful] How's it going, Chef? -Can the ice cream be melted?
-Yeah. -[Kelsey] Okay.
It's my first time competing on Guy's Grocery Games
and I'm in a frozen challenge.
And the first dish must happen in 20 minutes.
No big deal.
For my hot appetizer, frozen dumplings.
Throw those in the hot water from frozen
and then sear them off to order.
For my dinner party entree, beef is an absolute no go.
You don't wanna, like, sear a steak that's been frozen.
I'm just gonna grab scallops, scallops will thaw quickly,
and it's a very, very quick sear on them,
and they're done cooking.
I would say one of my favorite combinations is corn and scallop.
I know corn can give me a good sauce,
so I'm thinking corn veloute.
And I know we are supposed to get two ice creams,
then I see coconut ice cream,
and I'm gonna use some of that coconut ice cream
in my corn sauce.
-Oh, momochi. -[Kelsey] Mochi is definitely in the same wheelhouse
with this dumpling, so I'm gonna grab the mochi, I'm gonna grab the lime bar...
We gotta do more ice cream shows.
...to kind of put citrus where I want it to be.
The sled-- I'm actually, I'mma be real with y'all right now.
It's kinda convenient. I'm not, like, sad about the slide situation.
[in sing-song voice] ♪ Na-na-na-na-na ♪
[in normal voice] Today, I have zero nerves.
Zero nerves.
Man of steel here. I am focused, I am ready,
I have been training
for, like, three minutes for this. Focused!
For my hot appetizer, I'm gonna go to my go-to.
I have worked with frozen shrimp my entire life.
So, I'm going to make a basil pesto grilled shrimp.
I'm in the seafood section, not only do I grab my shrimp,
I'm gonna grab four lobster tails,
I've got a bunch of green-lipped mussels,
I got a bunch of these bay scallops for my entree.
I find these mushrooms.
Mushroom lobster combination, classic, all right?
Carrot, rainbow carrot, I've got color now.
So now, ice cream time.
What ice cream you going for there, bud?
I'm gonna go simple with vanilla.
With my shrimp, I'm going to make
chili-vanilla ice cream sauce.
What! Yeah.
What else is there?
And then I see a honeycomb.
I don't know if anyone's ever made a honeycomb demi-glace,
but it's gonna be epic just pouring down the lobster.
Like, I'm not hiding the ice cream,
I'm proud of my ice cream.
-Two kinds of ice cream. Do you have two kinds? -Yup.
I think I have enough to make my amazing meal and prove that I am the king
of the frozen food ice cream feud.
So, here to give our chefs a frosty reception
is our chill panel of judges.
Renowned chef and Chopped champion,
who's always chill in the kitchen,
the one and only Chef Madison Cowan.
Food Network star and renowned spice expert
who knows her chilis and her chili food,
-the one and only Aarti Sequeira. -[laughing]
And Triple G's winningest chef and the abdominal snowman's second cousin,
-the one and only "Mayhem," Chef Aaron May. -[laughing]
-"Abominable"? -Adorable.
I like adorable, I'll take that.
All right, what is the go-to frozen food item out there?
For me, stocks and herbs.
-[Guy] Okay. -[Madison] All right? 'Cause I can do anything
-with those. -[Guy] Okay.
Something spicy, frozen chilis, frozen lemongrass,
things like that to break up the sweetness of the ice cream.
-[Guy] Okay. -I think shellfish, right?
-[indistinct] -Frozen shellfish, no degradation of quality.
You're gonna serve something great, that's where I'm going.
"Degradation of quality."
-Wow. -Man, isn't that your mantra, Abdominal Snowman.
-[laughing] -Adorable, Adorable Snowman.
All right, uh, 11:30 minutes till appetizers, 11:30!
[Joe] I think the challenge here is going to be
able to defrost all of our ingredients
to have that appetizer ready in the first 20 minutes.
What do you got going on here, Joe Sasto?
So my appetizer, I'm doing a little bit of cauliflower soup with coconut.
Fantastic. You know you have, uh, 10:30?
That sounds like not much time at all.
This guy's gonna kill me.
I'm gonna utilize Chef Mike, that's the microwave.
Throw in my cauliflower and get it defrosting
while I work on the rest of my ingredients.
Joe is putting frozen cauliflower in the microwave.
This is a challenge of microwaves, boiling water,
thawing, defrosting, just as much as it is a battle of flavors.
[Joe] I need to taste these coconut ice cream bars,
assess how sweet they are and get 'em melted,
'cause we're not gonna serve a frozen appetizer,
it's gotta be hot.
I'm leaning heavily on the lime leaves
as my aromatics to really add a lot of layers of flavor
and complexity to my soup.
My cauliflower is defrosted. Into the blender.
Next, I add some chicken stock,
my melted coconut ice cream bars,
and, of course, some butter.
More butter, more better.
I want it rich, I want it creamy,
and I want it smooth, baby.
-KBC. -Yes, sir.
What do you got for me?
My hot app is going to be a seared dumpling,
-coconut lime, delicious sauce to go with that. -Fantastic.
[Kelsey] This is the thing, I'm known for these amazing dumplings I make.
That I make from dough that I make,
and I do the filing, 'cause I make that,
and none of it's frozen.
I have no idea what the inside tastes like.
And I can't know for, like,10 more minutes
because it's still frozen.
I've gotta add texture, whatever possible
with all those frozen, mushy food.
-So, I'm gonna pan sear them in super, super hot pan... -[indistinct shouting]
...to get a nice crunch on them.
-[sizzling] -[Kelsey] Next, I'm gonna work on these mushrooms.
You don't ever wanna get mushrooms wet.
Hello, world, you don't wanna wash your mushrooms.
So, frozen mushroom's full of water.
Not my favorite thing. [chuckles] Not at all.
[Madison] This is something I don't think we've actually spoken on.
-The water content. -[Aarti] Mmm.
[Madison] They're gonna really have to season, you know, aggressively,
then to just infuse flavor back into it.
I've learned one thing: you can complain about a lot of things,
or you can just work with it.
I'm here to work with it.
[Guy] Eight minutes, eight to go!
Shenanigans, do you have an idea what you're doing?
I'm doing, like, a vanilla, sweet corn, chili, pesto shrimp.
[Guy] I like that.
[Brian] A lot of the times at Flavortown,
if you need to use shrimp, everyone dumps the whole shrimp bag in there.
But I'm a seasoned veteran,
so I know I need about eight pieces of shrimp.
You just need this much of any product.
While my shrimp is defrosting,
I'm gonna start my vanilla chili sauce, all right?
It's ice cream, I've gotta melt it.
So, I'm starting to melt it, get that going down.
Feeling very comfortable about the first course.
Let me grab all my stuff I have in the kitchen here.
Everything I can possibly do to un-sweeten this,
and we're gonna do it by heat.
I've got cayenne, cumin, chili flakes.
Could be like that kind of [indistinct], fatty, creamy,
we're trying to get rid of that sugar as much as possible.
You are not gonna just completely lose the sweet,
but it's a sweet heat.
There we go.
And that's a really fun flavor to deal with.
[smacks lips]
Mmm, mmm, mmm, mmm!
As professional chefs,
how often are you guys working with fully frozen ingredients?
The closest I get to a fully frozen ingredient
is like a frozen pizza when I come home late
-after a night out. -[laughing]
Right, right.
[Guy] Seven and a half minutes till appetizers, 07:30.
[Joe] So, to add some texture in my soup,
I'm going to make Earl Grey croutons.
I'm gonna take that Earl Grey ice cream,
slather on to my frozen flatbreads,
let that melt in, spice it up with little cayenne, little paprika.
Earl Grey is a tea flavor of bergamot.
So, bergamot is a citrus,
and so Earl Grey is almost like adding
a little bit of lemony goodness.
[sizzling]
[Kelsey] The last thing I'm gonna do is make a sauce.
So, I'm gonna use this coconut ice cream,
and that's gonna be the base of this sauce.
I wanna mimic a ponzu-esque type sauce as much as possible.
It's gonna be lacking, like, a like, I don't know,
eighty-nine percent of the ingredients,
but we gotta go for it.
I don't have oyster sauce, hoisin, sesame oil,
anything that I would normally put in a sauce.
And then surprise of the century, y'all.
Oh, it came with a sauce. Oh, my gosh!
It just magically appears in my dumplings,
so I'm like, ha!
I also add the mochi in there
'cause it's just gonna add some more flavor.
This is kind of a flavor bomb which, I don't know,
exactly how that just happened.
Everything frozen.
-[sizzling] -Okay.
I'm going to get started on the maque choux,
which is kind of a vegetable medley,
one of the words I hate most in life.
Okay, let's now get corn.
I'm gonna add frozen corn to my onions and my garlic
and start sauteing those, kind of build the base of this maque choux.
It's time to cook the shrimp.
[sizzling continues]
[Brian] I'm throwing in my basil cube,
trying to get, like, pesto-y glace on there,
that herbaciousness that I'm looking for,
but too much water's coming on those shrimp.
I start grilling them and that--
Bringing that char element in is really gonna help me.
Everyone always asks me, like, "How do you train for Triple G?"
No gameplan is the gameplan.
That's how you prepare yourself for this chaos.
Mmm, mmm.
[yells] Four minutes, four to go!
First one plated is the first one to present.
For frozen food, surprisingly fun.
Maybe we should do this more often.
Just kidding. Maybe we should not.
First, I'm gonna put down my dumpling.
There's a nice, crips sear on those.
Put those mushrooms on top, so I can pour that broth right over the top.
I love some herbs, I love some,
literally anything green, colorful, bright.
-You done, chef? -[Kelsey] Done, chef.
[Brian] I'm gonna put my little maque choux right here on one side.
Then, I'm gonna put that chili vanilla-ice-cream demi sauce right there,
and those nice grilled shrimp that I tossed back in that basil-y pesto.
-I'm ready. -Shenanigans is second.
[Brian] Coming out of the gates, looking good, Shenanigans,
Real proud of you.
[Joe] I gotta get this hot appetizer up
as quickly as possible because I still need to cook my dinner party entree.
Garnishing my soup, I have my little,
crispy croutons down in the center of the bowl.
We're good, we're good.
So, to add some texture in my soup,
I have my garnishes: some cauliflower and some onions.
I want the judges to tell everyone that they know,
they had the best coconut cauliflower soup
here in Flavortown, cooked by Joe Sasto.
That's what's gonna happen.
All right, Chef Kelsey done first.
-KBC, if you're ready? -I'm ready.
Time's still tickin', yes?
[Guy] Shenanigans and mustache,
you should start working on your second dish.
All right, Chef Kelsey done first.
I don't think I've ever seen this many challenges in one round.
-It's a lot. -[Aarti] Because sled, all frozen food,
appetizer and entree in one round.
-[Aaron and Aarti] One shop. -[Madison] Right.
And ice cream in both dishes.
That's like five challenges in one.
You know, if there's anybody who can handle it though,
-it's these three. -That is true.
[Guy] KBC, we're ready for you.
-Okay, look at this. -[Aarti] Here we go!
[Guy] All right, judges, here you are.
The one and only, Kelsey Barnard Clark,
-right here. -Hello, chefs.
This is a pork dumpling, and I used coconut ice cream
to melt that down with a lime popsicle
and made a really nice sauce out of that
with some crushed red pepper, a little bit of heat going on.
Seared mushrooms on the top as well.
-Fantastic. All right, chef, back to kitchen. -Thank you.
-Okay. -Actually, full-prepared dumpling is quite good.
I love the fact that it's actually hard sear on the top.
-Right, as it should be, right? -Still crispy... [indistinct]
[Aarti] Kelsey really tamed the sweetness
of whatever ice cream she used.
It's beautifully tangy, it has a nice little bloom of heat.
[Aaron] The mushrooms do not taste like frozen food at all.
I think that she did a really nice job
of adding something fresh and produce-feel to it.
Little disappointed the potstickers were pre-made.
I do think that part of the challenge here
is to take a frozen ingredient and turn it into something else.
So, I don't know whether it could have been a whole soup
with the dumplings in it, and then that could have felt like a dish.
All right, judges, thank you.
[Kelsey] Now that I've gotten that first appetizer out of the way,
it's time to put all my focus on to this entree.
For my dinner party entree, I am making
seared scallops of succotash with corn veloute.
Up next, Shenanigans, you're up.
Yes, sir! Right away, sir!
-Oh, jeezum crow, here he comes. -Cheese and rice.
-Hello, Madison. Hello, good to see you, Aarti. -Hello, mate, good to see you.
-Hello, Mr. Aaron May. -Hello.
So, uh, my name is Brian Malarkey.
It's my first time here, I'm really excited to be here. I'd just like to thank Guy
-and the whole crew. Okay. -Long time listener, first time calling.
Uh, this is a summer sweet corn maque choux,
even though I was shopping with a sled,
I thought I'd get a little bit of summer here.
We have edamame, corn, garlic, shallots,
and then the sauce is a vanilla-chili-pesto shrimp sauce.
Thank you very much, Shenanigan, back to your station.
I think this is a beautiful dish.
The corn and the vanilla has a certain sweetness
that plays off of one another.
I think the shrimp is really well-cooked.
It's just a nice dish. I like it a lot.
My first thought is, "It's really, really forward on spice."
Do you know what I mean? I'm having a hard time
really tasting all the, uh, the little wonderful bits
inside of it because of that heat.
This dish does not feel like it came out of the frozen section,
so I give him high marks on that.
I, I think it's a really great appetizer.
[Guy] Okay.
Worry about that in a second.
My. So, I get the appetizer up,
now I've gotta do one more dish!
[gruffly] Oh, yeah. Talk dirty to me.
[in normal voice] For my dinner part entree I'm making a brown butter,
chili rub lobster tail with a vegetable and potato hash,
and a honeycomb demi-glace sauce.
Uh...
Mustache Joe, you're up, buddy.
Oh, yeah, here I come.
Judges, may I present to you, the one and only, Sir Mustache Joe.
-[Joe sighs] -Sir? You've got knighted?
We made a cauliflower soup.
Go ahead and pour that
around a little bit at the center of your plate.
We used a coconut ice cream in there.
A little bit of grilled fry bread.
So you kind of get that coconut,
a little bit of the makrut lime leaves
to kind of season that through,
and play off that coconut flavor.
[Madison] Dynamite.
All right, Chef, thank you.
Thank you.
I think it's expertly composed.
I love the use of fry bread in here as well.
I think the flavors marry well.
Overall, a spot-on dish.
I think this soup is very decadent, very luxurious.
I love the mouthfeel.
I love the crispy little bits of bread,
I think that was a really great shop.
The only complain I have is the...
is the viscosity of it. It's very thin.
Could've maybe thickened it up a little bit
but tastes great.
[Joe] So while the judges are tasting my hot appetizer,
I need to start making
the soon-to-be-famous French classic,
lobster a la ice cream.
And we're gonna start getting this lobster sauce put together.
Then I'm gonna use my lobster shells.
I'm gonna add some frozen lime leaves in there
and really just cook this down,
making this as flavorful as possible.
Hear ye, hear ye, hear ye.
No.
-What no? -[Joe] Don't do it.
-Don't do it. -There's always something coming up.
Come on.
-It was going too smoothly. -[Guy] That's right.
-Exactly right. Now I'm gonna mix things up on you. -[Kelsey] What?
-Switch stations. -Chefs, you have ten minutes left.
We're moving the clock.
-[Brian] What? -No!
Okay, I'm just messing with you.
Hear ye, hear ye, hear ye.
Here's the results from your appetizer round.
The winner of the appetizer round
will get two extra points to their final score.
Second place will get one extra point.
And third place gets no extra points.
Chef Kelsey, 41 points for your appetizer.
Nicely done.
Chef Shenanigans, 43 points.
Mustache Joe at 44 points.
Let's get it!
I won but I can't let this victory get to me.
The game's not over yet.
We have some cooking to do.
Eighteen minutes to go, chefs. Eighteen.
[Kelsey] I lost in the first round.
I'm not gonna just let myself get down about that.
All you can focus on is, like, be better the next round,
try to beat your first score.
So I'm actually gonna use the ice cream
to make a corn veloute.
I know corn can give me a good sauce.
That gives an inherently velvety, silky smooth texture.
I'm trying to use this ice cream
in every way, shape and form
in every single part of the dishes.
It's definitely my first time here
but I do know that
when presented with a challenge
that calls you to use something,
you have to use it everywhere.
You gotta get creative with it,
you gotta get weird with it.
[Guy] Chef, what is the entree? What are you... What are you making?
-[Kelsey] I'm doing scallops in succotash. -[Guy] Okay.
Scallops in succotash, dig it.
-Can we use this stuff? -Yeah.
-Whatever's there. Oh, yeah. -I didn't know that.
The corn starch, the flour.
It dawns on me, I have flour in my pantry.
I have baking powder.
And I still have butter.
Oh, my gosh, I could make a freaking biscuit.
I am known for biscuits.
I don't have buttermilk or milk
but I have ice cream.
So an ice cream biscuit is born.
I am making biscuits.
And I'm using the ice cream in places of dairy.
We've got butter, we've got flour.
We've got baking powder.
[Kelsey laughs]
That would've not been good.
Is Kelsey making biscuits right now?
-[Madison] Oh, God. I hope so. -[Aarti] Yeah.
I... I really hope so.
[Aarti] This is a big move.
[Aaron] Kelsey is in last place,
but biscuit from scratch
is a great place to start that climb to the top.
Yeah, that is a great move.
My gosh.
All right. So let's think about these lobster tails.
I'm in second place, feeling really good.
Now I'm going to get started
on the chili brown butter grilled lobster.
I'm gonna go flesh side down,
and I want that caramelization
and I want that black char on the outside.
As I pull my lobster tails off the grill,
I just douse them in this sweet chili, insane,
brown butter, vinegar.
Oh, my God.
It's amazing.
I think we're gonna do a hash.
Trying to get as much vegetable presence as possible.
Ye old hash brown.
Texture, crunch. Oh, that's amazing, right?
Easy money.
The beautiful rainbow carrot,
the mushrooms.
I'm gonna start building this hash.
The hash brown potatoes are out of the fryer
and then dancing in my saute pan.
Watch out, world. Here we come.
Potato hash.
Lot of texture.
Someone stop me.
I won. That gives me the two extra points
but anything can happen.
I have to get this dinner party entree out.
I have my lobster sauce working.
One of my tips and tricks I always use
is to get a pan hot
that I can strain whatever sauce I'm using.
And you get a quick and rapid reduction.
Then I want to start mounting in my butter.
Because it's a dinner party, we wanna be decadent.
So I'm adding vanilla ice cream
and a little bit of that Earl Grey
to kind of round everything out
and make this beautiful, creamy lobster sauce
that I'm going to glaze my lobster in.
Lobster a la ice cream is gonna be that one
you see popping up all over social media.
They're gonna be teaching it in culinary school next year.
I mean, mark my words here, people.
[Madison] Joe's basting his lobster
with that ice cream concoction.
It's a really smart cooking going on here.
-[Aarti] Yeah. -[Madison] I mean, it's not like,
-Aaron May level, you know, 'cause you... -[Aaron laughing]
But, you know...
Seven and a half minutes, chefs. You got seven and a half minutes
to present those entrees.
[Kelsey] Succotash is a very popular southern dish.
We're gonna start with those lima beans.
I'm gonna use some of that lime bar
and then we have separately onions and butter.
We're gonna get that brown butter really working,
then the peppers.
If I won today,
I would want that money to go back into my restaurant.
It's of the utmost importance
that my staff works in a comfortable, fulfilling environment.
And right now our physical kitchen is just not that.
We need a lot of upgrades,
and that would help with that immensely.
And last but not least
I've got to start focus on these scallops.
This is why I chose scallops.
It is so fast
and you don't wanna do a whole lot to a scallop.
You wanna get a good sear and salt.
[Brian] I'm gonna get going on my sauce.
It's gonna be my onions, my garlic.
And I'm going to start bringing that down
with a lot of demi this time.
I'm gonna use this honeycomb ice cream I found, right?
This is a vanilla honeycomb demi glaze.
This is like some epic ice cream, all right?
Not just like the vanilla.
This is good.
Let's have a little ice cream break.
I don't know if anyone's ever made a honeycomb demi glaze.
But this is absolutely epic.
It's time to do the scallops.
Watch this. Oh-ho.
I'm gonna glaze the little scallops
with red wine vinegar,
which adheres to them
essentially making a quick pickled scallop.
I woke up this morning.
I was like, "What if I make a pickled scallop?"
And that's what happened.
Today, if I win,
our good friend, Justin Sutherland,
had a horrible boating accident recently.
He doesn't have the insurance to cover everything going on.
All of our heart is with Justin Sutherland right now.
So a speedy recovery, my friend.
And hopefully, we can win you some money today,
and have some fun doing it.
[Guy] What's on the menu, Shenanigans?
We got chili lobster.
Got some butter, cayenne,
mussels, pickled red wine.
[exclaims]
-[Guy screams] -Blech, blech, blech.
Why don't I come back and talk to you later?
Oh, look at that. Oh, there they are.
There they are, there they are.
[Guy] Three minutes, chefs. Three.
Sasto.
-Guy. -Mustache, what's on the menu?
-Oh, we got a lobster a la ice cream. -Okay.
What's being served with this?
We got a brown butter chocolate ice cream.
Sweet potato puree.
For my dinner party entree,
I wanna make a double dark chocolate, sweet potato puree.
Chocolate is one of those ingredients
that could easily be incorporated into savory dishes.
I'm playing here today for CJ's Smiles.
CJ is my nephew who passed away from cancer
earlier this year.
I wanna take the money from today's win
and donate that to his charity
to really help it get off the ground.
And the last thing to do
is this frozen ancient grain rice mix.
Take my mix of frozen grains in the saute pan
and then I finish it off with some basil,
with a little bit of my lobster stock.
We got ice cream all the way seared.
The gameplay points are gonna be off the charts.
Ninety seconds left.
[Kelsey] So we are gonna go for this.
I want a bread and butter plate.
[Aaron] That's butter, baby.
That's right, Aaron. That's butter.
-Butter. -God bless her heart.
[Kelsey] I pull the biscuits out of the oven
and I'm kind of like, "They are, like, perfect."
Miracles do occur, I guess.
Next, I get the succotash on the plate.
The scallops are beautiful.
I'm gonna put those on top
so I can pour that corn veloute right over the top.
Are y'all ready for biz?
This is an All-Star competition
and I've got to deliver.
First, I plate the hash, the mushrooms,
the beets and the carrot.
I put my beautiful two little lobster tails.
That amazing honeycomb demi glaze sauce just all over.
The dish looks world-class.
It's about time Brian Malarkey "Shenanigans"
steps his game up, all right?
Thirty seconds!
[Joe] We are going for fine dining dinner party here.
I get my sweet potato, dark chocolate sauce down on the plate.
Next, I add the beautiful, perfect little line of my grain mixture.
Then on top, these plump, perfectly cooked grilled lobster tails.
This dish is everything that Guy asked for.
We have gameplay, we have ice cream.
We have frozen food.
And this is a dinner party entree.
I'm looking at this dish
and I think I am walking home a winner.
Five, four, three, two... one.
That's it.
-Wow. -[Guy] Stop working.
-[Joe sighs] -[Aarti] Amazing.
[Kelsey laughs]
-Hu-ya! -[Guy] Wow.
All right, chefs,
let's find out whose dinner party entree
is ready to win them some cold, hard cash.
Let's take 'em to the judges. Right this way.
All right, judges, this is the second course
of our All-Star Frozen Freak-Out.
Chef Kelsey, you're up first.
You got 41 points in your frozen appetizer.
Tell us about this entree.
This is scallops in succotash
with a corn sauce and ice cream biscuits.
I used pistachio ice cream, coconut ice cream
and lime popsicles.
And what's in the biscuit?
I did a mix of the pistachio ice cream
and the coconut ice cream
in place of what would be a dairy. Milk, butter.
Nice incorporation.
That's thinking outside the biscuit.
[Kelsey chuckles softly]
Chef Kelsey, I think this is a beautiful dish.
The sauce with the scallops
reminds me some of my favorite combinations,
vanilla saffron scallop.
You know, you deserve a big round of applause, too,
for making, from scratch, a biscuit out of the pantry.
Thank you. I appreciate it.
Kelsey, you've scored in the lower rung
in the first round.
I like to say, when things get tough,
sometimes you gotta go home.
And this biscuit is absolutely diabolical.
Thank you.
Is that butterbean?
-Yes, there are butterbeans in the succotash. -[Madison] Spot on.
[Kelsey] That was also cooked in ice cream.
-Very good gameplay. -Thank you so much.
-Chef Kelsey, so lovely to meet you. -You too.
I love the flavors of your sauce.
I just wish there was more of it.
-Oh, yes. -[Aarti] Really great dish.
Thank you so much.
Okay. Thank you very much, KBC.
Up next, Chef Shenanigans.
You got a 43
but an extra point for second place.
Tell us about this entree.
Uh, for the frozen food challenge
and ice cream challenge,
what I did was a chili brown butter lobster.
Uh, we grilled that.
We made an incredible hash
with golden beets, carrots and mushroom,
all cooked in brown butter.
And then we made a demi and honeycomb ice cream sauce.
We actually pickled the scallops.
And then you have a nice brown butter
toasted New Zealand green-lipped mussel on top.
A lot of seafood.
Brian, when your dish was set down before me,
I said, "Dinner party, and I'm a happy boy."
Very well done.
The balance of flavors is just other-worldly.
You got the sweet
and you got the bitterness from the char.
Brian, I love what you did here.
It looks beautiful.
I think the lobster tastes amazing.
But when I eat the scallop,
it... it just tastes a little bit watery.
The rest of the dish, very rich, very beautiful.
Got it.
Honeycomb and demi gloss
-might be my new favorite combination on the planet. -It's so good.
So well-shopped in terms of ice cream that you found
and figuring out what to pair it with.
Even though I love that demi gloss,
there's a lot of salt left on my palate.
So I can't believe I'm asking for this,
but maybe a titch more ice cream...
[Aarti and Brian laugh]
[Aarti] ...would've balanced it out.
What's the word?
-Titch. -Titch.
Titch.
That's a word.
A titch is just tiny smidge.
[Aarti] Are you gonna look it up?
Spell it.
T-I-T-C-H.
And you have to look it up
in the Aarti Oxford English Dictionary.
[all laughing]
"A small person, especially a child."
So you'd like to have a little child of ice cream
Ah...
"I just like to have a bit more baby in here."
[all laughing]
All right, there we go.
Last but not least, Mustache Joe.
You've got a 44 in your score but two extra points.
Joe, what do you got, buddy?
All right, chefs.
We have here the soon-to-be French classic,
lobster a la ice cream.
[Aarti laughing]
So down underneath is a fancy rice
mounted with a lobster ice cream beurre blanc.
The lobster has been grilled,
uh, and then finished poaching
in that ice cream butter.
Uh, then down on the sides of the plate
is a sweet potato and double dark chocolate ice cream puree.
Chef Joe, this is absolutely a dinner party dish.
The way you've plated it is very elegant.
I feel very special.
I'm glad I put my lipstick on.
You nailed it that way.
The combination of the sweet potato and chocolate ice cream...
Double dark chocolate gelato.
I love that combination.
To match the earthiness of chocolate
with the earthiness of sweet potato,
beautiful, so smart.
Joe, I think you should raise your catering fees.
-[Joe chuckles] -[Madison] Because as far as dinner party,
this is number one with a bullet.
It's a beautiful dish.
I would eat this again and again and again.
-Well done. -Thank you.
The dish is very well cooked.
My lobster is perfect.
This puree is really nice
and the rice is almost a little bit al dente.
Very nicely cooked.
Uh, I... I think that it's very rich.
Rich on rich on rich with... and the lobster tail.
I think you've accomplished the dinner party vibes.
I think you accomplished the ice cream vibes.
I would've just loved to have seen something cut right through it.
Do agree with my brother, Aaron, here,
that it needs something bright and something acidic
as a little respite from all of the richness.
[Guy] All right.
Fantastic. Loved it.
We'll send you back to the kitchen.
You know what's gonna happen.
Somebody's gonna shop for up to 20K. Well done.
See you later.
Judges, who is getting left out in the cold on this one?
[Guy] All right, judges, thank you very much.
Let's go ahead and bring the, uh, frozen food, uh...
-Friends. -Eskimo friends?
-[Aarti] The friends. -[Guy] The Frozen Food Friends.
That's their new name.
Judges, I think you've got to try something pretty special.
We've seen a lot of people come in and battle
frozen food feud.
I don't know that the dishes have been that complex
and that much creativity.
From the first round,
Mustache Joe, congratulations, 46 points.
Shenanigans, you got a 43
but an extra point for second place.
And, Kelsey, you had a 41.
Let's go ahead and take a look at this.
Uh, Kelsey, in gameplay...
Out of 20 points, 18 out of 20.
-Very nice. -[Brian] It's nice.
-[Guy] Taste, 18 out of 20. Very nice. -[Brian] Whoo!
Plating, eight.
For a score of 44, and an 85.
-A very winnable score. -Thank you, thank you.
[Guy] Shenanigans.
Eighteen out of twenty, gameplay.
Eighteen out of twenty, taste.
Plating for nine, for a 45.
And an 89 points score.
Well done.
All Mustache Joe needs is a 43 to tie
-or a 44 for the win. -[Joe] Mmm...
[Aarti] Pressure is on.
[Guy] Seventeen out of twenty for gameplay.
Seventeen out of twenty for taste.
And plating, and an eight.
-For a 42, for an 88. -[Joe] Oh!
-Wow! -[Guy] A one-point difference. Congratulations...
-[Brian laughing] -...Chef Shenanigans Brian Malarkey.
[Kelsey] Ooh. [laughs]
Love you, love you, love you.
Of course.
So, Kelsey, Chef Joe,
thank you very much. Nice having you.
Thank y'all so much.
-[Brian grunts] -Malarkey Shenanigans beat me by one point.
And I really thought I had it in the bag with the gameplay,
but for sure my dish looked better than his.
-Hey. -Thank you, Chef.
-What a blast to have you. -[Kelsey] Okay.
You know, in every football game,
you just try to get better every single time.
And I think that that's the environment here,
is try to be better than your last time.
Ladies and gentlemen,
the one and only Chef Shenanigans
-is our All-Star Frozen Freak-Out winner. -[all whooping]
Yes!
Big money coming your way.
What are you gonna do with the money?
Um... well, we have our friend Justin Sutherland
and we're all doing a lot of charitable things for him.
I thought that I would donate whatever money
I might get right now to him.
-So let's just make sure... -That's awesome.
-...my shop's a little easier, right? -Yeah.
-[Guy] All right. -[Brian laughing]
So if that's your game plan,
then we gotta bring Chef Joe Sasto back in here
because he and Justin are like two peas in a pod,
-and I think you're gonna need some help. -Yes!
-Joe has to help me shop. -[Aarti] Oh!
-[Brian] Yes! -Attention.
"Mustache Joe" Joe Sasto.
If anyone sees Mustache Joe,
could they please send him to the judges' table?
Chef Joe Sasto.
You looking for me?
-[Guy] Come here, bud. -[Brian laughing]
As we all know, you are best friends
with the one and only chef, Justin Sutherland.
[Joe] This is true.
I asked Chef Shenanigans
what he was gonna do with the money
that he's about ready to win.
And he responded with, "I am going to play for Justin."
I love that.
-Justin would love that. -[Guy] And I said,
"If that's gonna happen,
then we gotta call his best buddy
to come and do some shopping with him."
-You gonna help him out? -That's incredible.
-Let's do it. -[Brian] Yeah!
[Guy] [indistinct] Here we go.
Come on over and say hi to the judges
and let's go shopping.
This is the perfect tag team energy.
All right.
Gentlemen, here's the deal.
We have the shopping spree.
Now we have two minutes on the clock.
Five attribute clues about classic chilled,
frozen dishes are on the list.
Now for every clue that you solve
by putting down item in your cart,
you're gonna get 4,000 bucks.
Four thousand bucks going for our buddy, Justin Sutherland.
Get all five items and that will be...
-$20,000. $20,000. -$20,000.
So as soon as I stop reading the first clue, you can go.
First clue is this.
[Guy reading]
-[Brian] Banana. -Starch. Banana.
-Starchy fruit... -[Brian] Go!
-[Guy] ...often served on a stick. -Aah!
[Joe] Plantain or banana?
Plantain and banana, get both.
-[Joe] Bananas. -[Brian] $4,000.
Cool move, all right?
[Guy reading]
-[Brian] I don't know. -[Joe] Frozen Italian dessert.
Come on, boys.
I am the worst at these things, okay?
The little clues and go find the food.
So I am super-happy Joe is with me.
-How do I not know Italian? -What?
What is "frozen" in Italian?
Ho, ho, ho, gelato.
Gelato, got it.
What's next?
-[both cheering] Yeah. -4,000.
[Guy reading]
[Joe] Red tomato.
I got tomato.
-[Joe] All right. -[Aarti] Oh, they got it.
-Yeah! -4,000.
I got a tomato that's worth $12,000.
[Guy reading]
-Eggs. -Eggs.
[Brian screaming]
-Eggs, eggs. -That's...
Guy's favorite, it's eggs. All right?
We're back and forth.
We're... It's... It's a two-person team.
We're crushing it.
-All right, you got it. Let's go. One more. -[judges cheering]
[Guy reading]
Rum.
[Brian] I'm too old to drink daiquiris
but thank God Joe's a child,
and he knows that it's rum.
-Rum, rum, rum, rum. -Rum, rum.
-Ah, is this not alcohol? -Rum.
-[Brian] Is that rum? -[Joe] Rum.
So there it is, $20,000.
Woo-hoo! 20,000.
Oh, my gosh, they got it.
$12,000.
Eggs.
$16,000.
Don't throw those eggs around.
Oh, my God.
[Guy] Okay. I'm gonna... I'm gonna...
-I'll clean it. -I'm gonna deduct...
-I'll clean it. -I'm gonna... Wait 'til we're done.
I'm gonna deduct for that.
Scoop it up, scoop it up, scoop it up.
And finally, the rum.
-Do not throw the rum, Shenanigans. -Don't throw the rum.
For $20,000.
And best of luck to you, Justin Sutherland.
We love you.
Get well soon
so we can beat you back in the Flavortown
in Tournament of Champions.
Lots of love, everybody.
-Yeah! -Brian Malarkey, what a guy.
Joe Sasto.
That's all for you, Justin Sutherland.
$20,000 coming your way.
And that's how we get it done at Triple G.
We'll see you guys next week. Adios.
-You did great. -[Brian] Thank you, thank you.