Tonight's chefs have all competed in Flavortown Market before
and scored some impressive victories.
[crowd cheering]
$10,500.
And she's got 20,000 bucks.
$20,000.
But they've never played a game as unrelenting,
as unpredictable as this one
in a one-shop, one non-stop hour of cooking
to make a winning two-course dinner.
If I was in their shoes, I'd be freaking out right now.
Let's go, baby.
One shop. I can't go back.
That makes it a lot harder.
They can only shop half the aisle.
[Guy] Will it be the odd aisles or the even aisles?
-Do you have a plan? -Uh, I have... I have a plan-ish.
-Yeah. -[laughs]
-Oh. -[Josh] Hey, folks at home,
-this is not fake. -Call it in the air.
-All right. Heads. -Ah! You lose.
It's winner-winner, one big dinner tonight on Guy's Grocery Games.
You didn't even look at it. How did I lose?
So, let's meet our chefs. Now first up we have Martel Stone,
the Philadelphia chef who won our GGG Meets Chopped competition...
-$20,000! Congratulations. -Yeah, you did it!
...with his modern take on African flavors.
I don't know how you went into the frozen food aisle
and got this out of it, and I want more.
Thank you.
[Martel] It's an honor to be a part of a winner's episode.
I came back to GGG because my first time, I tasted victory,
and there's nothing better.
-Looking good. -Hey. Thank you, Chef.
Next we have Jamilah Nixon, winner of our "GGG Experience"
who cooks Californian foods, Southeast Asian cuisine here in Sonoma County.
-That crab salad, oh, my God! -[laughing]
[Jamilah] Making my daughter proud is the main reason why I'm here,
and put myself through this trauma again. [laughs]
-Welcome back. Go get 'em. -Nice to see you.
And then there's Josh Hedquist, a two-time GGG winner,
thanks to his unique Italian fine dining fast-style.
Ricotta, gnocchi. I love them.
-[mimics explosion] -Thank you. That means a lot coming from you.
-Welcome back, big man. Nice to see you. -What's up, brother?
[Josh] I'm so excited to be back today.
I've won twice.
Chef Josh returns to Flavortown Market and takes home
20,000 bucks.
-$20,000. -[all cheering]
I'm going to win so much more money today. [laughs]
And finally, Day Joseph, the Atlanta chef who won our GGG Redemption competition
with her Afro-Caribbean inspired fine dining dishes.
Using the berbere in a cioppino, it's excellent.
-Ladies and gentlemen, $18,500. -[crowd cheering]
[Day] I put that towards creating my own cookbook,
starting my own sauce line, and really becoming
the household brand that I want to be.
-Welcome back. -Oh, hey!
All right, all right, all right. How are we feeling?
-Great. -Feeling good.
[Guy] Big smiles.
I know you are the chefs that have the caliber
and have the talent and have the skill and have the attitude,
the craziness to complete tonight's challenge.
[laughing]
Tonight I'm going to give you 60 minutes to make a two-course winner's dinner
consisting of an impressive appetizer and a winning entree.
But here's the catch.
You only get one shopping trip.
-Huh? -No.
Oh, yeah. And half the aisles in the store will be off-limits.
-Wow. -And your appetizer
needs to be ready at the 20-minute mark.
-[laughing] -Okay.
[Guy] How does that sound?
Terrible. [laughs]
So, would you like to tell me what aisles...
Do you want the odds shut down or you want the evens shut down?
If the odd aisles are shut down, you don't get any produce.
If the even aisles are shut down, you don't get any meat and dairy.
Uh...
You know what? I'm not going to put that kind of pressure on you.
-[Jamilah laughing] -Hunter.
What's up, chefs?
-Hey. -[Guy] What do you got?
-Odd, even-- -I figured it'd be hard to make a decision,
-so we got a coin. -There you go. Odd-even coin.
All right. Here we go.
-[Guy] Odd. -[Hunter] That's funny.
Now, because Hunter was not very nice, I'm going to give you the choice.
Would you like it to be the odd that is shut down
or the odd that you get to shop in?
[Guy] I'm going to pick it.
Great. So, you're shopping in the odd.
No 10, no fresh cheeses, no meat.
You get five minutes to shop the odd aisles.
All the bread, produce, frozen food, canned food you want.
What?
You appetizer must be plated and at the judges' in 20 minutes.
And then you'll continue to cook your entree while that's going on.
The chef that receives the highest combined score
at the end of this winner's dinner will shop
Flavortown Market once again for up to 20,000 bucks.
Someone could go for some big money.
All right.
You three have not... Okay, wait a second.
-Which two... You got it first. -No.
-I think it was just one of 'em. -No.
-Go backwards and look at this and see-- -[bell dings]
Can't get 'em.
-They're veterans now. Can't get 'em. -They're vets.
Let's go, baby! [whoops]
-We have one shot. -Two dishes.
-A winner's appetizer. -And an entree.
I'll tell you what's odd. That's the aisles they're shopping in.
[Josh] Let's go. Let's go.
What I'm known for is authentic Italian food.
You can't use pasta, tomato sauce, butter, cheese.
Like, all the good things. Oh!
Big mistake, buddy. [laughs]
These are all heavy hitters. They know what they're doing.
So...
I hightailed it over to produce.
-This is nuts, huh? -[Jamilah laughs] Yeah, this sucks.
I think odd's the way to go, personally.
Produce, you just can't reproduce produce.
[Josh] So, I see these egg roll wrappers.
And I think, for the appetizer, I'm going to make egg rolls
with breaded chicken cutlets.
At least it's still chicken, and I'm going to make it work.
Winner winner, chicken dinner, right?
Let's go. Let's go.
For my winner's entree, I'm thinking
maybe there's some good things in the frozen section.
Ground turkey. That's not going to work, is it? Damn.
I saw the seafood. I grabbed the scallops.
Some of those.
I'm thinking surf & turf.
Got some of these chicken cutlets that are versatile,
and I'd be able to cross-utilize them.
What do we got down seven?
Oh, wow. Look at that. You got all the good stuff over here.
Polenta's a really good base.
Let's get some polenta.
It's a winner's entree because it's all going to be executed perfectly.
Fingerling potatoes.
The hardest thing was you got to find
a lot of ingredients for two dishes,
and you got to figure that out in five minutes.
This is what I do, baby,
Three and a half minutes. You got to be done shopping.
All right. Coming around.
I want to go vegetarian.
Fresh herbs come that way.
So, for my winner's appetizer, I'm thinking of doing a soup
with some peas, frozen edamame.
What's a more winning dish than a pea soup, an American classic?
'Cause we are in Flavortown, USA at the end of the day.
Yeah, that's beautiful.
Right now, from the even aisles, I would love some fresh cream.
[groans]
But whipped topping is my secret ingredient.
'Cause it offers me the same flavor as a cream added to the soup.
I want to do a vegetarian gravy for my entree.
I really want this gravy to sing umami.
Give yourself a chance here, sir.
So, since I can't get a fatty protein,
I'm going to rely on things like plantains.
Fresh herbs come that way.
Coming back into Flavortown,
I want to prove that first win wasn't a fluke.
All right. Here we go.
[Guy] Two and a half minutes.
[Jamilah] Competing against other winners,
I definitely feel the pressure more than I did before.
Just knowing that they were good enough to win worries me a little bit.
Southeast Asian flavors are really my favorite.
Aisle 4 is the one that'll have all my international ingredients.
Cream? Nope.
-Can't go down four. -[Jamilah] Which is a real bummer for me.
So, I'm going to have to look for something else for my
kind of like, umami background.
[sighs]
In the produce aisle, I see chanterelle mushrooms.
The appetizer, I'm going to make is something
I make at home with my daughter.
I'm making mushroom toast.
I'm finishing it with some evaporated milk
to use it instead of cream to give it a creamy texture.
[softly] Argh... Okay, let's see.
So, my entree, one of the things
that I really love to make is rice porridge.
I make it at home with leftover rice,
and I can get some frozen par cooked jasmine rice.
I also grab frozen lemongrass
and frozen lime leaf to add the Thai flavors.
I really wish that I had fish sauce, but I can't use aisle four.
So, in the aisle five, I'm grabbing anchovy paste
and I'm hoping that that gives me a salty element.
[sighs] Okay, let's see.
[Guy] Ninety seconds.
I have to get my appetizer out in 20 minutes, and honestly,
that does make me a little bit nervous.
My mind goes to make what you know.
And my signature appetizer would be fried oyster mushroom
with habanero honey emulsion.
-Guy, what aisle is the honey on? -Honey?
I think seven on the left-hand side.
I know we don't have access to fresh proteins.
Thank goodness for this rotisserie chicken.
It was like a gift left for me.
And for my entree, I'm going to make my favorite, coq au vin.
Coq au vin is chicken braised in red wine with potatoes, carrots.
It is divine.
Thirty seconds, chefs! You gotta be done shopping.
[Day] I only get to shop once.
That makes it a lot harder and a little nerve-racking.
-Six, five, four, three, two, one. -I can't go in this row.
And that's it. That's it.
Let's go. Back to your stations. Let's rock.
I got some chicken.
I totally forgot lemons, but I can't go back.
You have 15 minutes to get those appetizers out.
Chef, you got an idea of what you're doing?
Yeah, I'm going to do a little chicken egg roll,
and I'm going to make a citrus dipping sauce.
You shopped so minimally, but the dishes sound great.
[Josh] The first thing I get started on for the egg roll is the filling.
Again, you only got 15 minutes to cook.
So, I really go to, like, go hard.
The napa cabbage, garlic and the ginger in the sauté pan.
I chop up the breaded chicken cutlets.
If I would've had that one aisle in the back,
like, I would've just crushed.
At least it's still chicken.
I throw that in the pan with the cabbage.
The first time I was on GGG changed my life.
I won $20,000.
I've opened up a new restaurant.
I felt like it changed the trajectory of my life.
That's seasoned right there.
I'm so excited to be back today.
I love doing this.
But they keep coming up with harder and weirder games every time I'm here.
Ooh, child.
Oh, my God. Chef, how are you doing over there?
[Josh] Oh, I'm doing all right.
I'm trying to compete against three really talented people at a ridiculous game.
[Guy] This is tough.
So, here to critique the dishes of our winner winner's one-shop dinner,
our esteemed judges. James Beard, award-winning restauranteur,
the one and only Iron Chef, the GOAT, Chef Stephanie Izard.
The driving force a behind national culinary empire
and winner of Tournament of Champions 2,
the champ herself, the dancing spice queen, Chef Maneet Chauhan.
[no audio]
And the authors of the best grilling cookbook ever written,
Mark Anderson and Ryan Fey, the Grill Dads.
I think you guys have been killing it on TikTok.
-Thank you. -Thank you.
[Guy] So they have an appetizer here that they need to deliver you here.
They'll bring it over, they'll present the appetizer for you,
and while that's going on, they will continue to cook.
One of the hardest challenges that there is is doing two dishes.
-[Mark] Yeah. -Only shopping once.
But because they all have experience and they all won...
-Yeah. -You're right. That's why you want the pro athletes
to be the ones that are actually going to do this challenge. Yeah.
All right, Day. What's on the menu?
-I am making some fried oyster mushrooms. -Okay.
-With habanero emulsion. -Okay.
-And we're going to go from there. -[Guy] Fantastic.
-Yeah. -You got yourself about 12 minutes.
-All right. 12 minutes. Thank you. -Okay.
I'm going to go ahead and add some cornstarch and water
just to bind it all together.
Because I don't have eggs.
Because we picked shopping in the odd aisles.
[sighs] Easy to do in 12 minutes.
My strategy, going in today, having competed before,
is absolutely sticking to what I know.
All right. Let's go.
If I win the money today, I'm going to continue to build my brand
by opening a food hall stand.
I have an amazing menu and an amazing concept
coming to you soon.
[Guy] All right, chef. What's it going to be?
[Jamilah] I'm gonna do just a little simple
mushroom with miso butter on toast.
-I like it. -A little cream.
-Sell it a little bit better than that to the judges. -Yeah, I mean,
it's going to be delicious.
I feel really good coming back and playing against other winners.
Being a single mom and an untrained chef, I feel validated.
I make an appetizer that has mushrooms and miso.
So, I'm going to use miso and evaporated milk
to kind of get a creamy texture.
-Martel, do you have a plan? -Uh, I have... I have a plan-ish.
[both laughing]
-We'll go soup first. -Ooh, I like that.
[Martel] For my winner's appetizer, I'm making a umami green soup.
It's very difficult to cook an appetizer in 20 minutes.
So, I'm using my mirepoix as the base of this soup
because it's going to save me so much time.
Some fresh curry leaf and lime.
And I add in some of the frozen edamame,
and just let that simmer down.
-You know, you have nine minutes. -Yes, that's crazy.
[chuckles] I bet there's a juicer around here and I just don't see it.
I'm going to start on my citrus sauce.
I got lemon, lime, mint, garlic and ginger going in there.
I'm looking for something that reminds me of maybe like a ponzu.
Citrusy, salty.
This is my best attempt at that.
Considering I can't just go grab some
ponzu from aisle two.
Whoa, that's good.
Now that my citrus sauce is set, I'm going to finish up these egg rolls.
Put just enough filling in there, wrap 'em up nice and tight.
So, if I win money, hopefully, it's $20,000,
this is to put a down payment on a house.
So yeah, as my kids grow, the house needs to grow.
They love to cook with me.
They think my food tastes the best.
[laughing]
I'm excited that these are actually all returning champs.
We're going to eat better than maybe we would of
-people that have not shopped this store before. -Yeah.
While my mushrooms and shallots are cooking, I grill my bread.
So, I'm here for my daughter. She is not a big fan of cooking,
but she is taking culinary.
The big thing that she makes at home is toast with butter and yeast on it.
So, [laughs] we have a little work to do.
[Martel] Because I don't have cream,
since we don't have any access to the fresh dairy aisle,
I wanted to add something that will offer a little fattiness to the soup.
What do we have in there, chef?
I need to add a little diary to it, just to soften it up.
So I added a little Cool Whip.
It also adds sweetness as well to it.
[blender whirring]
[blender stops whirring]
-[Guy] See that little technique there? -[Martel] Yeah.
-Delicious. -Amazing. Thank you. Thank you.
So, the last thing I want to do is make a gremolata.
I grab the broccolini, and I char it on the grill.
I add a bunch of fresh herbs and dill, parsley.
I'm hoping this gremolata will offer me some texture.
Six and half minutes, chefs.
All right, all right, all right. Calm down. Calm down.
Yeah, if I was in their shoes, I'd be freaking out right now.
[Martel] So this could be completely amazing or a complete disaster.
[Day] I'm not going to waste any time. Even as I'm working on my appetizer,
I'm still thinking about my entree.
For my coq au vin, I'm going to quickly prep my carrots and potatoes,
so I can get them in the oven and roasted,
so they can cook for as long as possible.
I get my mushroom for my appetizer.
Once I see that they've formed a nice crust, I pull 'em out.
The next thing I need to work on is my habanero emulsion.
So, I quickly grab some olive oil.
And then I blend them to infuse the oil.
[whirring]
Then I add in honey and mustard to the blender.
And because I forgot the lemons for the acid, my emulsion broke.
[sighs]
[blender whirring]
It wouldn't be Flavortown without a little drama, huh?
Oh, my God. I don't remember it being this hard last time.
And because I forgot the lemons for the acid, my emulsion broke.
I don't have any acid.
I have red wine vinegar at my station.
I keep blending. It comes back together.
It's right on the money.
How are we looking, Day?
-I made a habanero emulsion. -Great.
Four minutes, chefs.
You got to have that food up in four minutes.
Oh! [laughs]
Big rolls, baby.
-Golden, brown and-- -Golden, brown and delicious.
Ooh, I love that.
[Josh] I got, like, this really cool scratch-made dipping sauce.
I decided I want to add a garnish.
So, I grab a head of cabbage, I chop it up.
I hit it with some of that citrus dipping sauce.
I'm going to put that egg roll right on top of that cabbage.
A little height, a little freshness, a little crunch.
[Jamilah] I'm putting two pieces of bread on the plate,
and then I'm going to spoon my mushroom mixture
with the miso and evaporated milk over it.
Beautiful mushrooms. I love that she did that.
[Jamilah] Also, I'm trying to think about
what my first step is to get my entree going.
-Done. -One minute.
[Day] First, on the plate, I get my emulsion down,
and then start piling the mushrooms nice and high.
That looks pretty delicious, actually.
[Guy] 30 seconds.
[Martel] I go down with my soup first.
The texture is great.
I come in with the gremolata.
There's acid, there's texture.
I wish I had more time, but here we are.
Five, four, three, two, one.
Appetizers are done.
Move onto your entrees. All right.
While we're doing that, the judges are going to try your appetizers.
This would be tricky. Suddenly, you're like, "Okay, I just did that,
-and it's over," but it's not over because... -[Fey laughs]
...now I have to start cooking my entree.
All right, Josh, you're up first.
Front and center to the judges, please.
All right, so this is a chicken and cabbage egg roll,
got some breaded chicken that I chopped up.
Underneath, I just got a little garnish,
put raw cabbage just gently seasoned with some vinegar,
and then I have a citrus-mint dipping sauce.
You know, I like egg rolls 'cause it's a vehicle. You can throw things in there.
You get home, the kids are crying, make an egg roll.
Just throw it in there, wrap it up and fry it.
-[Guy] Thank you, chef. -[Maneet] Thank you.
-Thank you. -[Josh] Thank you.
Did I speak English right there?
I don't even know what I was saying. It might've been gibberish.
So, now I got 40 minutes to work on this winner's entree.
I got these scallops, I got the polenta.
I'm going to do, like, a seared scallop surf & turf.
Oh, you know, you're kind of flying by the seat of your pants.
-What do you think? -I think when this landed in front of us,
I was so excited because it looks so crunchy and so inviting.
And who doesn't love an egg roll?
But it needed some... a little binder.
It's a little dry on the inside, I think.
I think, in terms of gameplay, it's great.
He did not have access to the meat aisle,
took the chicken, made, um, egg roll out it. Great.
I love chicken patty. I could have that three meals a day.
-[chuckles] -And when you think about that,
you think crispy, you think the fried egg roll crispy,
and it didn't have the crisp I was expecting.
What I love is he had his kids in mind when he was making this.
And, as a dad, I'm always like, "All right, well that makes some sense."
Actually, if you think about it, that is a winner dinner,
when your kids eat the food
-that you make... -[Mark] Exactly.
-...that is a winner dinner. -[Mark] And has veggies in it.
-Yeah. -[Guy] Right.
[Guy] Chef Jamilah, you're up.
-[Stephanie clears throat] -What do you have for us?
-[Stephanie] Hi, chef. -[Jamilah] Hi.
Um, I made a mushroom toast with local chanterelles.
I seasoned it with some miso and I used evaporated milk
as kind of a creamy element,
and then I added a whole bunch of herbs and some grilled bread.
-Back to the kitchen. -That's it. Thank you.
[Jamilah] With my appetizer done, I can focus on my dinner entree.
For my winner's entree, I'm making a rice porridge,
and then I'm going to top it with my shrimp.
How's the evaporated milk?
-So good. -[Maneet] But what a smart idea.
Like, she did not have access to dairy, so evaporated milk.
The miso makes it taste like it was cooked all day,
the umami and the depth of flavor you get,
and the mushrooms are cooked perfectly.
There's so many layers of flavor built in such a short amount of time.
But the one thing which I am missing is the texture.
Imagine if there was that little bit more crunch to it than the toast.
Yeah.
All right, Day, you are up for presentation of appetizers.
-All right, please. -Judges, here we are. Chef Day.
Judges, for you, I have one of my signature dishes.
It is fried oyster mushrooms with a habanero emulsion.
-Awesome. Thank you, chef. -Thank you so much.
My pleasure. Thank you.
[Day] Then I quickly head back to my station.
For my winner's entree, I'm making coq au vin.
Ooh. Okay.
What do you think, chef? You happy?
Um, I am happy. I mean, I love mushrooms.
Fried mushrooms, you get that texture.
-But we got some spice here. -Mmm. Mmm-hmm.
It's kind of like you took, um... Did you taste the sauce?
-[Guy] Mmm-mmm. -It's almost like a honey mustard but
with this like, amazing heat that's coming through.
Well, it curled my mustache a little bit,
-so I got a nice hit of heat. -[laughing]
[Fey] And it's got a really nice sweet kick to it.
-[Maneet] Yeah. -And actually, I think the breading held together great.
I was actually surprised.
Yeah, for me, the honey was almost overpowering.
When you think of a winner appetizer,
it needs to be memorable.
And the flavors that she's created
and the texture that she's created is memorable.
[Guy] Chef Martel, you are up, my friend.
Chef Martel, what do you have for us?
Ooh. In front you, I just have a green soup
and some grilled broccolini gremolata, I would describe it as.
-And I added some Cool Whip in. -You say "Cool Whip"?
Cool Whip in, yeah. [chuckles]
-That's the creaminess. That's so funny. -Yeah, for the dairy.
-All right. Thank you, chef. -Fair enough. Thank you.
Cool Whip?
It feels really good to have the appetizer out of the way.
Now, I can focus solely on this entree.
The flavors are amazing. The fact that he managed to create
this amount of depth of flavor and texture in such a short time.
The charred broccoli was the star for me.
I absolutely loved that, and actually,
without that, I don't think I would like it as much.
It's a little thick for me, as far as, when I think of a soup.
But overall, the depth of flavor is much more than it looked like from afar.
All right. Judges, 20 points available in gameplay,
20 points available in taste, 10 points for plating.
[Guy] All right. Attention, chefs!
Stop the clock. Here we go.
Your scores are in from the appetizer round.
Josh at 34.
Martell at 40.
Tied at 40, Jamilah with 40.
And the winner at 42 points is Day.
-[Guy] Congratulations. -Yes!
Day, you'll get two points added to your final score.
Martel, Jamilah, you get one point added to your final score.
Congratulations.
Move on to your entrees.
[Josh] This will work. I'll make it work, Captain.
Dad, how do you expect the chefs to make a winner's dinner
when half the store is off-limits?
I mean, come on, you gotta cut 'em some slack.
They're veterans at this point.
-All right, let me see what you have here. -[Hunter] Okay.
[Guy] Chefs, Hunter has a good point.
If there was another coin flip,
there could be an opportunity for you to go back into the store.
You said over-under. $5? I think it's fair.
[Guy] So, here we go.
[Hunter] Ooh.
[Guy] You get to go shop the odd aisles,
and you can grab any one item you want that's under $5.
Any item under $5.
Go!
[Hunter] See, that's nice. It's a little bit of extra.
[laughing] No idea, man. My mind is blown right now.
[Josh] It's a little discouraging to hear that I got a 34
and everyone else got, like, in the 40s.
I've been the underdog. I am the underdog.
You can't let it beat you down.
You just gotta step up, you know?
And I wanna make my already amazing dish a little more sexy.
Yes! It's $4.99. [laughs exultantly]
-What'd you get, buddy? -Demi. $4.99.
Very good.
[Josh] I need a sexy sauce for my surf and turf.
[Jamilah] I want this.
I see gochujang, and I'm extremely happy that it's under $5.
Okay.
The gochujang's gonna substitute
for a little bit of, like, chili fermentation for my rice porridge.
[Martel] Because I'm making a vegetarian curry again,
I wanna continue the theme of umami.
I really wanna find dried mushroom.
Dried mushrooms. Even aisle! Damn it. Can't do that one.
So I settle for mushroom stock.
Yes! Got it!
It'll do the same exact thing.
[Day] I'm thinking,
"I could grab some instant mashed potatoes for my coq au vin"
It would take too long to make mashed potatoes from the potatoes I have,
and I also don't have any cream.
Yes!
So these instant mashed potatoes will have to do.
This ingredient's gonna have to be a star on this plate.
We're gonna have to note it.
It's not just tuck it in there.
[Guy] Thirty minutes.
Josh, what's on the menu, bud?
[Josh] Dinner's gonna be scallop.
I got some of these chicken cutlets leftover,
fingerling potatoes and some green beans,
or maybe a little polenta also.
Got it. Got it. Got it.
I wanna start making this polenta,
and I throw it in the food processor with some hot water.
I just start buzzing that to get it nice and creamy.
Add a bunch of salt, and about two handfuls of butter.
[laughs exultantly]
Don't take half of it, take all of it.
I've been making polenta for a long time.
[Jamilah] You know, making rice porridge in 40 minutes,
it's difficult to do if you're starting from scratch,
but since I have par cooked rice that's frozen,
I know that I'm gonna be able to get it done.
All right, here we go.
[Guy] Chef, what's on the menu?
I'm making a rice porridge with shrimp and gochujang and a miso ginger sauce.
Okay.
[Jamilah] Some Asian flavors without the Asian aisle.
So right in your wheelhouse.
Something we eat at home a lot.
I'm using anchovy paste since I don't have fish sauce,
gonna put some miso in there to add a little umami to it,
and then I'm just gonna let it cook down,
hopefully get nice and creamy.
Twenty-five minutes, chefs! 25!
Sauce, there's this, there's that. Okay.
Martel, what's gonna be the entree?
[Martel] I'm gonna do a caramelized garlic curry,
grilled vegetables and plantains.
A real medley of things.
-You are a medley maker. -[Martel chuckles] Heard.
First thing I wanna get started on is the brown curry.
Start by adding my onions, my fennel, my garlic chive.
Cumin inside.
My under five ingredient is mushroom stock.
Mushroom stock is perfect.
If I would have had anything else,
I would have changed my entire dish.
It's ready to blend
till it's super smooth.
I got an extra point. I feel great.
I feel like I'm right in the middle of the pack.
I can certainly make that up in the entree round.
[exhales] All right.
[Day] Currently, I'm in the lead with a score of 44.
This feels great.
Mind you, four is my lucky number.
I have to get my coq au vin sauce going,
so first, I'm gonna chop some onions,
then I'm gonna chop up all my fresh herbs.
Is it me or is it hot in here?
I'm gonna get all of that sauteed together.
All right, Day, what's on the menu, sister?
-Coq au vin, got some roasted chicken. -Okay.
And I'm going to infuse it in a quick red wine sauce.
Chef, what else is getting served with this coq au vin?
I wouldn't do this at home, but I'm gonna make some quick mashed potatoes on the side.
Freeze-dried mashed potatoes? Okay.
So I get them in a bowl with some hot water.
[Maneet and Fey] Instant mashed potatoes.
That's the one that seems the most scary to me of all of the under $5s.
Yeah.
Well, it's also because adding a whole starch to your dish
that's not just a garnish or a spice.
-Oh, are these... -[Guy] What's in there?
-What's in what? -[Guy] In the mashed potatoes.
Honestly, it was a garlic chive mashed potato.
[sighs in exasperation]
-I'd second guess yourself on those mashed potatoes. -Add more butter.
[Day] I need to abandon the pommes puree.
Then I realized it's a whammy ingredient and I have to use it.
Heard more butter.
See if I can turn this into a pommes puree real quick.
Save those potatoes.
I melt down some butter and I add that to the blender.
I absolutely positively regret grabbing those mashed potatoes.
And I hope that I'm able to fix them.
Sixteen minutes.
[Josh] The potatoes are done, they're tender,
I season them with some salt, pepper, and oil.
I get them on the grill. Everything's looking good.
I gotta make a really sexy sauce
'cause this has gotta be my winner's entree so I could win 20 Gs.
I throw that frozen demi in a pot.
I got this chicken left over from the egg rolls.
Yeah, so I'm just gonna crisp the chicken back up.
Season it when it comes out.
-How we doing, brother? -We're doing well, sir.
I'm scoring and searing some scallops here in a second.
The trick to cooking frozen scallops is you gotta thaw 'em out,
but then you gotta get 'em really dry.
Water that falls on the pan will steam,
and you won't get a good, hard searing.
Are you a single sear guy or double side?
One side, and baste it with butter on the other.
You're a cook's cook. I love it.
[Josh] I got a lot riding on this dinner.
I need the $20,000 for a down payment on the house,
give all these little babies more room to grow in.
That's how you sear some scallop.
Look at that color on those things, huh?
[Jamilah] While my rice porridge is coming together,
I'm starting on my sauce and blending up hybrid chilies, garlic.
And I add that to a pan with miso, my gochujang.
I was pretty happy about getting gochujang as an over-under item
and add it to my sauce
to add a little bit more depth of flavor to it.
So that's gonna bump that flavor up a lot.
Oh, my... That's one of the best things I've tasted all season.
-[Jamilah laughs] -I'm really not kidding you.
[Jamilah] Making my daughter proud
is the main reason why I'm here.
And I'd really love to be able to travel
around the United States with my daughter.
And I think that's kind of the goal.
We're gonna toss my shrimp in some of my sauce.
The colors that we're seeing,
the textures that we're seeing.
I mean, these are definitely winner dinners.
[Martel] While my gravy is simmering,
I wanna get on my vegetable components.
I grill my plantain, garlic scapes, snow peas, radicchio, and my endive.
Next, I wanna add some texture to the plate,
so I wanna fry my mushrooms.
'Cause I still want them to have that crunch,
and I'mma fry them to be somewhat of a crouton to the top of this dish.
My daughter thinks it's the coolest thing to see me on TV,
running around.
And my youngest wants to be a chef now.
If I win today, the money would go to a vacation.
I'm really craving a win.
[Guy] Six minutes!
[Day] My potatoes and my carrots
are already roasting from the appetizer round.
I'm gonna take those potatoes out of the oven
and start adding them into my stew.
I'm chopping up the chicken,
and I'm gonna add it to my coq au vin.
The gameplay of picking up the rotisserie chicken
-was a very smart one. -That's pretty baller.
You guys know I'm good at stews.
You guys know I'm good at sauces.
You know I'm gonna bring the flavor.
Confidence is at 100.
[Day chuckles]
[Guy] Delicious.
[Day] I'm leaving it all on the plate,
and I plan on leaving here two times the winner.
[Guy] Four minutes, chefs!
You gotta have that food up in four minutes!
[Josh] The chicken looks good,
and I season it with some salt.
-How we looking, bud? -Looking good, sir.
Blanching some beans, making 'em pretty.
I get the polenta on the plate, nice and creamy.
Get my little crispy chicken,
start shingling the charred potatoes
and the perfectly-cooked scallops,
and they look delicious.
And I kinda drape these green beans, add a little pop of color.
I taste the demi, it's super buttery and rich.
Wow. You know, I think I got a pretty good dish.
I think I got a winner's entree.
[Jamilah] I start with my rice porridge.
Top it with my shrimp,
and then I'm gonna take my sauce that has miso,
gochujang, a bunch of fresh herbs.
Two and a half minutes!
[Martel] I start off by dropping my grilled bread.
My radicchio and my endive, followed by the garlic scapes.
[Guy] Ninety seconds, chefs! Ninety to go!
[Martel] Ninety seconds.
[Day] So I get that beautiful coq au vin on the chicken in the bowl,
nice amount of sauce.
The right amount of vegetables, carrots, potatoes.
Everything is looking really, really good.
I gotta finesse this pommes puree.
I'm gonna make a quenelle.
Hopefully the presentation makes up for the fact that they're instant.
[Guy] Five, four, three, two, one.
That's it, chefs. Stop working.
[sighs in relief] Phew.
-[judges applauding and cheering] -[Maneet] Good job, guys.
-[Fey] Yeah! -[Mark] Nice work.
[Guy] All right, chefs, it's time to find out
if your dinner gets you the winner winner.
Let's take it to the judges! Right this way.
All right, judges, this is it.
The second course of our Winner Winner One Big Dinner
using only ingredients from the odd aisle.
Now while that was all going on,
they got to grab an inexpensive item
and incorporate that into their dish.
Up first, Chef Josh. What do you have for us?
I did like a surf and turf.
We have some chicken cutlets, some seared scallops, polenta,
and some charred beans and potatoes.
And when we got that extra treat to buy one more thing,
I got some veal demi that I buttered out and poured over the top.
[Maneet] Josh, for a winner dinner,
if I get a dish looking like this, I would be very happy.
Each and every component has been cooked beautifully.
[Mark] I was a little nervous seeing the chicken come back after round one,
but the texture was much better this time.
The sear on the scallop is fantastic.
[Fey] I had to give you kudos for grabbing the veal demi-glace.
-Very tasty, so well done. -Thank you.
Josh, there's so much going on in this plate.
The potatoes are grilled great,
green beans are cooked perfectly.
It's just that there's so many components going on
and they kind of combat each other a little bit on the plate
rather than necessarily coming together as one dish.
Okay.
Great. Thank you. Up next, Chef Jamilah.
Hi, everybody. So, I made rice porridge.
I made a sauce with miso,
and gochujang as an over-under item.
I didn't have fish sauce which was one of my staples, so I used anchovy paste.
The heat, the sweet, it is just perfectly balanced.
There were a couple of pieces of shrimp which were overcooked in my plate
which was like... [mumbles]
I wish it wasn't.
We are fellow fish sauce lovers. I drink it for breakfast.
And when aisle four was not available, I had self-panic for you.
Thank you. Me, too.
It's amazing. You can build layers of flavor without fish sauce.
And you've definitely done that here.
Gochujang powder, it's not just adding heat,
it's adding so many layers of flavor at the same time.
[Mark] I just can't tell you enough how all these things balance
together with the heat and the different textures. It's phenomenal.
Thank you.
All right, up next, Chef Martel.
What do you have for us, Chef?
What I have for you, chefs, today is a caramelized garlic gravy.
My under five ingredient was mushroom stock.
And I wanted to do something vegetarian,
so I just take the vegetables and cook them in a few different ways
just to give it a little texture.
I love it. I love how inventive and creative it was. Fantastic!
And that gravy is absolutely beautiful.
I love how it was finished.
It's an absolutely gorgeous dish.
The mushroom broth was another great choice.
So much depth of flavor.
The care that you put on every other vegetable really shines through,
and I appreciate all the even seasonings.
Everything's just sort of singing with color and making you wanna dive in.
[Maneet] There are so many different techniques going on over here
which is something that I love.
Visually, this looks beautiful.
But then, to me, this dish doesn't come together, right?
If you would have put the vegetables in the sauce
and then cooked it, then it would have almost been like a curry.
Thanks, Chef. Thank you.
All right, not to be outdone, Chef Day.
Hi, judges.
For you, I have a coq au vin
made with merlot, roasted heirloom carrots, as well as roasted potatoes
paired with a mashed potato that was actually one of my wild cards.
I got some pack mashed potato.
Day, the fact that you do not have access to meat
and you went ahead and got the rotisserie chicken
and used it to make coq au vin, I think that's a great idea.
I think the fact the chicken still had amazing texture,
not be overcooked, and soak up all that flavor was really incredible.
The sauce is beautiful.
[Mark] I think the instant mashed potatoes was a tough choice.
It doesn't add the flavor to the dish that the other roasted potatoes do.
And I wanted to see them maybe incorporated differently.
Thank you.
All right, judges, thank you very much.
Chefs, nice job. We're gonna send you back to the kitchens.
We'll call you when we have a decision. Thank you.
So, judges,
some excellent entrees despite the restriction of a double coin toss.
Now I hope it won't take another coin toss to decide the winner.
Twenty points available in gameplay.
Twenty points available in taste.
Ten points in plating.
You're all winners, and that's the reason we brought you back.
We were looking for a Winner Winner One Big Dinner,
and I think y'all delivered.
Going into this round, Martel and Jamilah both had 40,
but got an extra point for getting in second place.
Josh was at a 34.
And Day was at a 42,
but got the extra two points, getting first place.
Let's take a look at the scores.
Martel. 17 out of 20 in gameplay.
16 out of 20 in taste.
9 out of 10 for plating for a 42.
And a 83. Congratulations.
Jamilah. 18 out of 20 in gameplay.
18 out of 20 in taste.
8 on the plating for a 44.
And an 85!
Josh.
Gameplay at 15.
Taste at 16 out of 20.
Plating for an 8 for a 39
brings it up quite a bit, but to a 73.
-[laughing] -[all applauding]
And Day with the big lead of 44 points.
13 out of 20 in gameplay.
15 out of 20 in taste.
6 for plating for a 34.
And there you have it, ladies and gentlemen, Jamilah's the winner!
-[yells] -[all applauding]
I knew it, dude. I knew it.
-[Guy] Jamilah, congratulations. -Thanks.
All of you, wonderful to have you back.
You're winners, that's the reason we brought you back.
But unfortunately, we say good night,
and hopefully we'll see you again.
Okay? Thank you.
-[all applauding] -[Jamilah chuckles]
-[Josh] Good job, everybody. -[Martel] Thank you.
I'm disappointed that I'm going home,
but I'm also still part of the GGG winners.
And that's a very exclusive club.
Bye, Day. Nice seeing you.
[Day] I know I put my best foot forward
and I'm glad I was able to come on this show again.
[Josh] GGG is my home away from home.
Now it's time for redemption.
That is a big, I mean, a three-point gain on that, 85.
-Delicious dish. Congratulations. -[Jamilah] Thank you.
Let's go shopping. Come on over.
Ah! I won!
These are all really accomplished chefs, but I did it.
And I did it by staying true to the food that I love to cook.
As you know, there's two ways to win the money here.
We got two minutes on the clock,
10 questions on the list.
Every item that you go around and find in the store will get you 2,000 bucks.
Get all 10, win $20,000.
Or we could skip those shenanigans of running around the store
and we could just go to the pre-established check,
but that check has an amount on there, let's see,
it's anywhere between $10,000 and $20,000.
-I wanna shop. -You wanna shop?
I think if I didn't, my daughter would be really upset with me, so--
-Really? -Yes. Yes.
-Mars, you're making your mom run. -[Jamilah laughs]
You wanna see how much that check was for?
-No, I don't wanna see. -You don't wanna see it?
-Mmm-mmm. -[Guy] All right.
So I have this list here of fantastic ingredients.
You go grab the item, you put it in the basket, you get 2,000 bucks.
-You have two minutes to do that. -Okay.
All right. Here we go!
First question is...
a root vegetable.
-And she's off! A root vegetable! -[all cheering]
Go, go, go!
Let's go. Quickly, Chef!
[Jamilah] Sweet potato.
Hot sauce for $3.99!
[Jamilah] Thankfully, I knew where the hot sauce aisle was
'cause I couldn't use it.
So that was an easy one.
[Guy] A pizza cutter wheel.
She's got it!
Fish sauce!
-Fish sauce? -Go, go, go!
[Guy] A minute 15 seconds. There you go.
Canned alligator. Mmm. My favorite.
[yells in frustration]
Chomp, chomp, chomp, chomp. There you go!
Pan with a flame design!
-[Guy] No! There you go. -[Jamilah] Sorry. Okay, got it.
[Guy] Turkey jerky!
Turkey jerky, I know where that is.
[Guy] Nine, eight, seven, six.
Instant espresso.
-Three, two, one. -I don't know.
That's it!
[Jamilah sighs]
Whoo! Family vacation, here we come.
-$14,000, congratulations. -[all cheering]
Where are we gonna go, Mars? Where are we gonna go?
She's won twice now!
How much money is that?
[Guy and Jamilah] $34,000.
-Ooh, that's amazing. -You gotta go check out her restaurant.
See you next week on GGG.
Adios. Get out of there, guy.