1 00:00:01,867 --> 00:00:03,367 Tonight's chefs have all competed in Flavortown Market before 2 00:00:03,367 --> 00:00:04,533 and scored some impressive victories. 3 00:00:04,533 --> 00:00:05,634 [crowd cheering] 4 00:00:05,634 --> 00:00:09,500 $10,500. 5 00:00:09,500 --> 00:00:11,166 And she's got 20,000 bucks. 6 00:00:11,166 --> 00:00:12,533 20,000 bucks. 7 00:00:12,533 --> 00:00:15,066 $20,000. 8 00:00:15,066 --> 00:00:17,533 But they've never played a game as unrelenting, 9 00:00:17,533 --> 00:00:19,367 as unpredictable as this one 10 00:00:19,367 --> 00:00:22,367 in a one-shop, one non-stop hour of cooking 11 00:00:22,367 --> 00:00:25,166 to make a winning two-course dinner. 12 00:00:25,166 --> 00:00:28,166 If I was in their shoes, I'd be freaking out right now. 13 00:00:29,000 --> 00:00:30,000 Let's go, baby. 14 00:00:30,000 --> 00:00:30,266 Let's go, baby. 15 00:00:30,266 --> 00:00:31,867 One shop. I can't go back. 16 00:00:31,867 --> 00:00:33,867 That makes it a lot harder. 17 00:00:33,867 --> 00:00:35,266 They can only shop half the aisle. 18 00:00:35,266 --> 00:00:37,867 [Guy] Will it be the odd aisles or the even aisles? 19 00:00:37,867 --> 00:00:40,600 -Do you have a plan? -Uh, I have... I have a plan-ish. 20 00:00:40,600 --> 00:00:41,600 -Yeah. -[laughs] 21 00:00:41,600 --> 00:00:43,467 -Oh. -[Josh] Hey, folks at home, 22 00:00:43,467 --> 00:00:44,867 -this is not fake. -Call it in the air. 23 00:00:44,867 --> 00:00:46,867 -All right. Heads. -Ah! You lose. 24 00:00:46,867 --> 00:00:49,634 It's winner-winner, one big dinner tonight on Guy's Grocery Games. 25 00:00:49,634 --> 00:00:51,734 You didn't even look at it. How did I lose? 26 00:00:55,700 --> 00:00:58,166 So, let's meet our chefs. Now first up we have Martel Stone, 27 00:00:58,166 --> 00:01:00,000 the Philadelphia chef who won our GGG Meets Chopped competition... 28 00:01:00,000 --> 00:01:02,266 the Philadelphia chef who won our GGG Meets Chopped competition... 29 00:01:02,266 --> 00:01:06,266 -$20,000! Congratulations. -Yeah, you did it! 30 00:01:06,266 --> 00:01:08,867 ...with his modern take on African flavors. 31 00:01:08,867 --> 00:01:10,700 I don't know how you went into the frozen food aisle 32 00:01:10,700 --> 00:01:13,367 and got this out of it, and I want more. 33 00:01:13,367 --> 00:01:14,533 Thank you. 34 00:01:14,533 --> 00:01:16,367 [Martel] It's an honor to be a part of a winner's episode. 35 00:01:16,367 --> 00:01:20,367 I came back to GGG because my first time, I tasted victory, 36 00:01:20,367 --> 00:01:22,000 and there's nothing better. 37 00:01:22,000 --> 00:01:23,967 -Looking good. -Hey. Thank you, Chef. 38 00:01:23,967 --> 00:01:26,967 Next we have Jamilah Nixon, winner of our "GGG Experience" 39 00:01:26,967 --> 00:01:30,000 who cooks Californian foods, Southeast Asian cuisine here in Sonoma County. 40 00:01:30,000 --> 00:01:31,867 who cooks Californian foods, Southeast Asian cuisine here in Sonoma County. 41 00:01:31,867 --> 00:01:36,266 -That crab salad, oh, my God! -[laughing] 42 00:01:36,266 --> 00:01:39,000 [Jamilah] Making my daughter proud is the main reason why I'm here, 43 00:01:39,000 --> 00:01:42,533 and put myself through this trauma again. [laughs] 44 00:01:42,533 --> 00:01:45,066 -Welcome back. Go get 'em. -Nice to see you. 45 00:01:45,066 --> 00:01:47,734 And then there's Josh Hedquist, a two-time GGG winner, 46 00:01:47,734 --> 00:01:52,000 thanks to his unique Italian fine dining fast-style. 47 00:01:52,000 --> 00:01:54,600 Ricotta, gnocchi. I love them. 48 00:01:54,600 --> 00:01:56,467 -[mimics explosion] -Thank you. That means a lot coming from you. 49 00:01:56,467 --> 00:01:59,166 -Welcome back, big man. Nice to see you. -What's up, brother? 50 00:01:59,166 --> 00:02:00,000 [Josh] I'm so excited to be back today. 51 00:02:00,000 --> 00:02:01,166 [Josh] I'm so excited to be back today. 52 00:02:01,166 --> 00:02:02,233 I've won twice. 53 00:02:02,233 --> 00:02:05,634 Chef Josh returns to Flavortown Market and takes home 54 00:02:05,634 --> 00:02:06,867 20,000 bucks. 55 00:02:06,867 --> 00:02:09,166 -$20,000. -[all cheering] 56 00:02:09,166 --> 00:02:11,467 I'm going to win so much more money today. [laughs] 57 00:02:11,467 --> 00:02:16,467 And finally, Day Joseph, the Atlanta chef who won our GGG Redemption competition 58 00:02:16,467 --> 00:02:19,867 with her Afro-Caribbean inspired fine dining dishes. 59 00:02:19,867 --> 00:02:23,700 Using the berbere in a cioppino, it's excellent. 60 00:02:23,700 --> 00:02:30,000 -Ladies and gentlemen, $18,500. -[crowd cheering] 61 00:02:30,000 --> 00:02:30,533 -Ladies and gentlemen, $18,500. -[crowd cheering] 62 00:02:30,533 --> 00:02:33,166 [Day] I put that towards creating my own cookbook, 63 00:02:33,166 --> 00:02:35,166 starting my own sauce line, and really becoming 64 00:02:35,166 --> 00:02:36,734 the household brand that I want to be. 65 00:02:36,734 --> 00:02:38,533 -Welcome back. -Oh, hey! 66 00:02:39,533 --> 00:02:42,000 All right, all right, all right. How are we feeling? 67 00:02:42,000 --> 00:02:43,066 -Great. -Feeling good. 68 00:02:43,066 --> 00:02:44,066 [Guy] Big smiles. 69 00:02:44,066 --> 00:02:46,367 I know you are the chefs that have the caliber 70 00:02:46,367 --> 00:02:48,500 and have the talent and have the skill and have the attitude, 71 00:02:48,500 --> 00:02:52,000 the craziness to complete tonight's challenge. 72 00:02:52,000 --> 00:02:53,467 [laughing] 73 00:02:53,467 --> 00:02:58,367 Tonight I'm going to give you 60 minutes to make a two-course winner's dinner 74 00:02:58,367 --> 00:03:00,000 consisting of an impressive appetizer and a winning entree. 75 00:03:00,000 --> 00:03:01,734 consisting of an impressive appetizer and a winning entree. 76 00:03:01,734 --> 00:03:03,500 But here's the catch. 77 00:03:03,500 --> 00:03:05,867 You only get one shopping trip. 78 00:03:05,867 --> 00:03:07,166 -Huh? -No. 79 00:03:07,166 --> 00:03:11,266 Oh, yeah. And half the aisles in the store will be off-limits. 80 00:03:11,266 --> 00:03:14,166 -Wow. -And your appetizer 81 00:03:14,166 --> 00:03:16,166 needs to be ready at the 20-minute mark. 82 00:03:16,166 --> 00:03:17,500 -[laughing] -Okay. 83 00:03:17,500 --> 00:03:18,600 [Guy] How does that sound? 84 00:03:18,600 --> 00:03:20,066 Terrible. [laughs] 85 00:03:20,867 --> 00:03:23,734 So, would you like to tell me what aisles... 86 00:03:23,734 --> 00:03:26,066 Do you want the odds shut down or you want the evens shut down? 87 00:03:26,066 --> 00:03:29,367 If the odd aisles are shut down, you don't get any produce. 88 00:03:29,367 --> 00:03:30,000 If the even aisles are shut down, you don't get any meat and dairy. 89 00:03:30,000 --> 00:03:33,500 If the even aisles are shut down, you don't get any meat and dairy. 90 00:03:33,500 --> 00:03:35,166 Uh... 91 00:03:35,166 --> 00:03:37,266 You know what? I'm not going to put that kind of pressure on you. 92 00:03:37,266 --> 00:03:38,266 -[Jamilah laughing] -Hunter. 93 00:03:38,266 --> 00:03:39,266 What's up, chefs? 94 00:03:39,266 --> 00:03:40,867 -Hey. -[Guy] What do you got? 95 00:03:40,867 --> 00:03:42,867 -Odd, even-- -I figured it'd be hard to make a decision, 96 00:03:42,867 --> 00:03:45,266 -so we got a coin. -There you go. Odd-even coin. 97 00:03:45,266 --> 00:03:46,634 All right. Here we go. 98 00:03:48,500 --> 00:03:50,000 -[Guy] Odd. -[Hunter] That's funny. 99 00:03:50,000 --> 00:03:53,367 Now, because Hunter was not very nice, I'm going to give you the choice. 100 00:03:53,367 --> 00:03:56,500 Would you like it to be the odd that is shut down 101 00:03:56,500 --> 00:03:58,367 or the odd that you get to shop in? 102 00:04:12,266 --> 00:04:13,433 [Guy] I'm going to pick it. 103 00:04:16,967 --> 00:04:19,066 Great. So, you're shopping in the odd. 104 00:04:19,066 --> 00:04:21,867 No 10, no fresh cheeses, no meat. 105 00:04:21,867 --> 00:04:25,867 You get five minutes to shop the odd aisles. 106 00:04:25,867 --> 00:04:29,734 All the bread, produce, frozen food, canned food you want. 107 00:04:29,734 --> 00:04:30,000 What? 108 00:04:30,000 --> 00:04:31,367 What? 109 00:04:31,367 --> 00:04:36,166 You appetizer must be plated and at the judges' in 20 minutes. 110 00:04:36,166 --> 00:04:38,867 And then you'll continue to cook your entree while that's going on. 111 00:04:38,867 --> 00:04:40,967 The chef that receives the highest combined score 112 00:04:40,967 --> 00:04:43,000 at the end of this winner's dinner will shop 113 00:04:43,000 --> 00:04:46,634 Flavortown Market once again for up to 20,000 bucks. 114 00:04:46,634 --> 00:04:48,500 Someone could go for some big money. 115 00:04:48,500 --> 00:04:49,867 All right. 116 00:04:49,867 --> 00:04:53,100 You three have not... Okay, wait a second. 117 00:04:53,100 --> 00:04:54,734 -Which two... You got it first. -No. 118 00:04:54,734 --> 00:04:56,734 -I think it was just one of 'em. -No. 119 00:04:56,734 --> 00:05:00,000 -Go backwards and look at this and see-- -[bell dings] 120 00:05:00,000 --> 00:05:00,166 -Go backwards and look at this and see-- -[bell dings] 121 00:05:01,266 --> 00:05:02,367 Can't get 'em. 122 00:05:02,367 --> 00:05:05,000 -They're veterans now. Can't get 'em. -They're vets. 123 00:05:05,000 --> 00:05:07,066 Let's go, baby! [whoops] 124 00:05:07,066 --> 00:05:08,600 -We have one shot. -Two dishes. 125 00:05:08,600 --> 00:05:11,066 -A winner's appetizer. -And an entree. 126 00:05:11,066 --> 00:05:13,634 I'll tell you what's odd. That's the aisles they're shopping in. 127 00:05:13,634 --> 00:05:16,066 [Josh] Let's go. Let's go. 128 00:05:16,066 --> 00:05:18,867 What I'm known for is authentic Italian food. 129 00:05:18,867 --> 00:05:22,533 You can't use pasta, tomato sauce, butter, cheese. 130 00:05:22,533 --> 00:05:24,700 Like, all the good things. Oh! 131 00:05:24,700 --> 00:05:26,266 Big mistake, buddy. [laughs] 132 00:05:26,266 --> 00:05:28,166 These are all heavy hitters. They know what they're doing. 133 00:05:28,166 --> 00:05:29,533 So... 134 00:05:29,533 --> 00:05:30,000 I hightailed it over to produce. 135 00:05:30,000 --> 00:05:32,066 I hightailed it over to produce. 136 00:05:32,066 --> 00:05:35,367 -This is nuts, huh? -[Jamilah laughs] Yeah, this sucks. 137 00:05:35,367 --> 00:05:37,634 I think odd's the way to go, personally. 138 00:05:37,634 --> 00:05:40,467 Produce, you just can't reproduce produce. 139 00:05:40,467 --> 00:05:42,367 [Josh] So, I see these egg roll wrappers. 140 00:05:42,367 --> 00:05:44,700 And I think, for the appetizer, I'm going to make egg rolls 141 00:05:44,700 --> 00:05:47,100 with breaded chicken cutlets. 142 00:05:47,100 --> 00:05:49,467 At least it's still chicken, and I'm going to make it work. 143 00:05:49,467 --> 00:05:50,800 Winner winner, chicken dinner, right? 144 00:05:51,266 --> 00:05:53,166 Let's go. Let's go. 145 00:05:53,166 --> 00:05:55,367 For my winner's entree, I'm thinking 146 00:05:55,367 --> 00:05:58,166 maybe there's some good things in the frozen section. 147 00:05:58,166 --> 00:06:00,000 Ground turkey. That's not going to work, is it? Damn. 148 00:06:00,000 --> 00:06:00,367 Ground turkey. That's not going to work, is it? Damn. 149 00:06:00,367 --> 00:06:03,533 I saw the seafood. I grabbed the scallops. 150 00:06:04,166 --> 00:06:05,500 Some of those. 151 00:06:05,500 --> 00:06:07,467 I'm thinking surf & turf. 152 00:06:07,467 --> 00:06:10,100 Got some of these chicken cutlets that are versatile, 153 00:06:10,100 --> 00:06:11,467 and I'd be able to cross-utilize them. 154 00:06:11,467 --> 00:06:14,100 What do we got down seven? 155 00:06:14,100 --> 00:06:16,166 Oh, wow. Look at that. You got all the good stuff over here. 156 00:06:16,166 --> 00:06:18,100 Polenta's a really good base. 157 00:06:18,100 --> 00:06:19,533 Let's get some polenta. 158 00:06:19,533 --> 00:06:22,634 It's a winner's entree because it's all going to be executed perfectly. 159 00:06:22,634 --> 00:06:23,467 Fingerling potatoes. 160 00:06:23,467 --> 00:06:25,166 The hardest thing was you got to find 161 00:06:25,166 --> 00:06:26,967 a lot of ingredients for two dishes, 162 00:06:26,967 --> 00:06:28,967 and you got to figure that out in five minutes. 163 00:06:28,967 --> 00:06:30,000 This is what I do, baby, 164 00:06:30,000 --> 00:06:30,100 This is what I do, baby, 165 00:06:30,100 --> 00:06:33,166 Three and a half minutes. You got to be done shopping. 166 00:06:33,166 --> 00:06:35,166 All right. Coming around. 167 00:06:35,166 --> 00:06:36,700 I want to go vegetarian. 168 00:06:36,700 --> 00:06:38,600 Fresh herbs come that way. 169 00:06:38,600 --> 00:06:42,367 So, for my winner's appetizer, I'm thinking of doing a soup 170 00:06:42,367 --> 00:06:44,867 with some peas, frozen edamame. 171 00:06:44,867 --> 00:06:49,266 What's a more winning dish than a pea soup, an American classic? 172 00:06:49,266 --> 00:06:51,166 'Cause we are in Flavortown, USA at the end of the day. 173 00:06:51,166 --> 00:06:52,533 Yeah, that's beautiful. 174 00:06:52,533 --> 00:06:56,100 Right now, from the even aisles, I would love some fresh cream. 175 00:06:56,100 --> 00:06:57,100 [groans] 176 00:06:57,100 --> 00:06:59,367 But whipped topping is my secret ingredient. 177 00:06:59,367 --> 00:07:00,000 'Cause it offers me the same flavor as a cream added to the soup. 178 00:07:00,000 --> 00:07:04,867 'Cause it offers me the same flavor as a cream added to the soup. 179 00:07:04,867 --> 00:07:08,100 I want to do a vegetarian gravy for my entree. 180 00:07:08,100 --> 00:07:11,500 I really want this gravy to sing umami. 181 00:07:11,500 --> 00:07:13,634 Give yourself a chance here, sir. 182 00:07:13,634 --> 00:07:14,967 So, since I can't get a fatty protein, 183 00:07:14,967 --> 00:07:18,734 I'm going to rely on things like plantains. 184 00:07:18,734 --> 00:07:20,600 Fresh herbs come that way. 185 00:07:20,600 --> 00:07:22,100 Coming back into Flavortown, 186 00:07:22,100 --> 00:07:24,634 I want to prove that first win wasn't a fluke. 187 00:07:24,634 --> 00:07:26,634 All right. Here we go. 188 00:07:27,600 --> 00:07:29,166 [Guy] Two and a half minutes. 189 00:07:30,467 --> 00:07:31,734 [Jamilah] Competing against other winners, 190 00:07:31,734 --> 00:07:35,600 I definitely feel the pressure more than I did before. 191 00:07:35,600 --> 00:07:38,467 Just knowing that they were good enough to win worries me a little bit. 192 00:07:38,467 --> 00:07:41,600 Southeast Asian flavors are really my favorite. 193 00:07:41,600 --> 00:07:44,700 Aisle 4 is the one that'll have all my international ingredients. 194 00:07:44,700 --> 00:07:46,367 Cream? Nope. 195 00:07:46,367 --> 00:07:49,533 -Can't go down four. -[Jamilah] Which is a real bummer for me. 196 00:07:50,734 --> 00:07:52,867 So, I'm going to have to look for something else for my 197 00:07:52,867 --> 00:07:54,266 kind of like, umami background. 198 00:07:54,266 --> 00:07:55,367 [sighs] 199 00:07:55,367 --> 00:07:58,600 In the produce aisle, I see chanterelle mushrooms. 200 00:07:58,600 --> 00:08:00,000 The appetizer, I'm going to make is something 201 00:08:00,000 --> 00:08:00,634 The appetizer, I'm going to make is something 202 00:08:00,634 --> 00:08:03,266 I make at home with my daughter. 203 00:08:03,266 --> 00:08:05,367 I'm making mushroom toast. 204 00:08:05,367 --> 00:08:07,266 I'm finishing it with some evaporated milk 205 00:08:07,266 --> 00:08:09,867 to use it instead of cream to give it a creamy texture. 206 00:08:09,867 --> 00:08:12,600 [softly] Argh... Okay, let's see. 207 00:08:12,600 --> 00:08:14,266 So, my entree, one of the things 208 00:08:14,266 --> 00:08:16,700 that I really love to make is rice porridge. 209 00:08:16,700 --> 00:08:18,367 I make it at home with leftover rice, 210 00:08:18,367 --> 00:08:22,066 and I can get some frozen par cooked jasmine rice. 211 00:08:22,066 --> 00:08:23,867 I also grab frozen lemongrass 212 00:08:23,867 --> 00:08:26,700 and frozen lime leaf to add the Thai flavors. 213 00:08:26,700 --> 00:08:30,000 I really wish that I had fish sauce, but I can't use aisle four. 214 00:08:30,000 --> 00:08:30,367 I really wish that I had fish sauce, but I can't use aisle four. 215 00:08:30,367 --> 00:08:33,266 So, in the aisle five, I'm grabbing anchovy paste 216 00:08:33,266 --> 00:08:36,166 and I'm hoping that that gives me a salty element. 217 00:08:36,166 --> 00:08:38,800 [sighs] Okay, let's see. 218 00:08:39,634 --> 00:08:42,066 [Guy] Ninety seconds. 219 00:08:42,066 --> 00:08:45,700 I have to get my appetizer out in 20 minutes, and honestly, 220 00:08:45,700 --> 00:08:47,433 that does make me a little bit nervous. 221 00:08:48,166 --> 00:08:50,867 My mind goes to make what you know. 222 00:08:50,867 --> 00:08:54,500 And my signature appetizer would be fried oyster mushroom 223 00:08:54,500 --> 00:08:56,700 with habanero honey emulsion. 224 00:08:56,700 --> 00:08:59,000 -Guy, what aisle is the honey on? -Honey? 225 00:08:59,000 --> 00:09:00,000 I think seven on the left-hand side. 226 00:09:00,000 --> 00:09:01,166 I think seven on the left-hand side. 227 00:09:02,266 --> 00:09:04,867 I know we don't have access to fresh proteins. 228 00:09:04,867 --> 00:09:07,100 Thank goodness for this rotisserie chicken. 229 00:09:07,100 --> 00:09:09,166 It was like a gift left for me. 230 00:09:09,166 --> 00:09:12,533 And for my entree, I'm going to make my favorite, coq au vin. 231 00:09:12,533 --> 00:09:19,100 Coq au vin is chicken braised in red wine with potatoes, carrots. 232 00:09:19,100 --> 00:09:20,467 It is divine. 233 00:09:20,467 --> 00:09:24,000 Thirty seconds, chefs! You gotta be done shopping. 234 00:09:24,000 --> 00:09:25,533 [Day] I only get to shop once. 235 00:09:25,533 --> 00:09:29,266 That makes it a lot harder and a little nerve-racking. 236 00:09:29,266 --> 00:09:30,000 -Six, five, four, three, two, one. -I can't go in this row. 237 00:09:30,000 --> 00:09:35,467 -Six, five, four, three, two, one. -I can't go in this row. 238 00:09:35,467 --> 00:09:36,533 And that's it. That's it. 239 00:09:36,533 --> 00:09:39,100 Let's go. Back to your stations. Let's rock. 240 00:09:39,100 --> 00:09:40,867 I got some chicken. 241 00:09:40,867 --> 00:09:43,266 I totally forgot lemons, but I can't go back. 242 00:09:43,266 --> 00:09:47,467 You have 15 minutes to get those appetizers out. 243 00:09:50,700 --> 00:09:52,000 Chef, you got an idea of what you're doing? 244 00:09:52,000 --> 00:09:54,100 Yeah, I'm going to do a little chicken egg roll, 245 00:09:54,100 --> 00:09:56,166 and I'm going to make a citrus dipping sauce. 246 00:09:56,166 --> 00:09:58,600 You shopped so minimally, but the dishes sound great. 247 00:09:58,600 --> 00:10:00,000 [Josh] The first thing I get started on for the egg roll is the filling. 248 00:10:00,000 --> 00:10:01,467 [Josh] The first thing I get started on for the egg roll is the filling. 249 00:10:01,467 --> 00:10:03,367 Again, you only got 15 minutes to cook. 250 00:10:03,367 --> 00:10:04,867 So, I really go to, like, go hard. 251 00:10:04,867 --> 00:10:09,867 The napa cabbage, garlic and the ginger in the sauté pan. 252 00:10:09,867 --> 00:10:12,367 I chop up the breaded chicken cutlets. 253 00:10:12,367 --> 00:10:14,600 If I would've had that one aisle in the back, 254 00:10:14,600 --> 00:10:16,166 like, I would've just crushed. 255 00:10:16,166 --> 00:10:18,734 At least it's still chicken. 256 00:10:18,734 --> 00:10:21,734 I throw that in the pan with the cabbage. 257 00:10:21,734 --> 00:10:24,600 The first time I was on GGG changed my life. 258 00:10:24,600 --> 00:10:26,166 I won $20,000. 259 00:10:26,166 --> 00:10:28,367 I've opened up a new restaurant. 260 00:10:28,367 --> 00:10:30,000 I felt like it changed the trajectory of my life. 261 00:10:30,000 --> 00:10:31,100 I felt like it changed the trajectory of my life. 262 00:10:32,600 --> 00:10:33,867 That's seasoned right there. 263 00:10:33,867 --> 00:10:35,166 I'm so excited to be back today. 264 00:10:35,166 --> 00:10:36,634 I love doing this. 265 00:10:36,634 --> 00:10:39,734 But they keep coming up with harder and weirder games every time I'm here. 266 00:10:39,734 --> 00:10:41,867 Ooh, child. 267 00:10:41,867 --> 00:10:44,000 Oh, my God. Chef, how are you doing over there? 268 00:10:44,000 --> 00:10:45,600 [Josh] Oh, I'm doing all right. 269 00:10:45,600 --> 00:10:50,700 I'm trying to compete against three really talented people at a ridiculous game. 270 00:10:50,700 --> 00:10:52,166 [Guy] This is tough. 271 00:11:04,266 --> 00:11:08,000 So, here to critique the dishes of our winner winner's one-shop dinner, 272 00:11:08,000 --> 00:11:11,166 our esteemed judges. James Beard, award-winning restauranteur, 273 00:11:11,166 --> 00:11:15,266 the one and only Iron Chef, the GOAT, Chef Stephanie Izard. 274 00:11:15,266 --> 00:11:17,800 The driving force a behind national culinary empire 275 00:11:17,800 --> 00:11:19,700 and winner of Tournament of Champions 2, 276 00:11:19,700 --> 00:11:23,467 the champ herself, the dancing spice queen, Chef Maneet Chauhan. 277 00:11:23,467 --> 00:11:24,634 [no audio] 278 00:11:24,634 --> 00:11:26,322 And the authors of the best grilling cookbook ever written, 279 00:11:26,322 --> 00:11:27,266 And the authors of the best grilling cookbook ever written, 280 00:11:27,266 --> 00:11:30,100 Mark Anderson and Ryan Fey, the Grill Dads. 281 00:11:30,100 --> 00:11:32,000 I think you guys have been killing it on TikTok. 282 00:11:32,000 --> 00:11:33,467 -Thank you. -Thank you. 283 00:11:33,467 --> 00:11:35,734 [Guy] So they have an appetizer here that they need to deliver you here. 284 00:11:35,734 --> 00:11:38,467 They'll bring it over, they'll present the appetizer for you, 285 00:11:38,467 --> 00:11:40,800 and while that's going on, they will continue to cook. 286 00:11:40,800 --> 00:11:43,700 One of the hardest challenges that there is is doing two dishes. 287 00:11:43,700 --> 00:11:45,266 -[Mark] Yeah. -Only shopping once. 288 00:11:45,266 --> 00:11:47,500 But because they all have experience and they all won... 289 00:11:47,500 --> 00:11:49,800 -Yeah. -You're right. That's why you want the pro athletes 290 00:11:49,800 --> 00:11:52,634 to be the ones that are actually going to do this challenge. Yeah. 291 00:11:52,634 --> 00:11:53,867 All right, Day. What's on the menu? 292 00:11:53,867 --> 00:11:56,322 -I am making some fried oyster mushrooms. -Okay. 293 00:11:56,322 --> 00:11:56,500 -I am making some fried oyster mushrooms. -Okay. 294 00:11:56,500 --> 00:11:59,867 -With habanero emulsion. -Okay. 295 00:11:59,867 --> 00:12:01,734 -And we're going to go from there. -[Guy] Fantastic. 296 00:12:01,734 --> 00:12:03,967 -Yeah. -You got yourself about 12 minutes. 297 00:12:03,967 --> 00:12:05,266 -All right. 12 minutes. Thank you. -Okay. 298 00:12:05,266 --> 00:12:08,100 I'm going to go ahead and add some cornstarch and water 299 00:12:08,100 --> 00:12:09,700 just to bind it all together. 300 00:12:09,700 --> 00:12:10,800 Because I don't have eggs. 301 00:12:10,800 --> 00:12:12,867 Because we picked shopping in the odd aisles. 302 00:12:12,867 --> 00:12:14,800 [sighs] Easy to do in 12 minutes. 303 00:12:14,800 --> 00:12:18,000 My strategy, going in today, having competed before, 304 00:12:18,000 --> 00:12:20,700 is absolutely sticking to what I know. 305 00:12:20,700 --> 00:12:23,600 All right. Let's go. 306 00:12:23,600 --> 00:12:26,322 If I win the money today, I'm going to continue to build my brand 307 00:12:26,322 --> 00:12:27,166 If I win the money today, I'm going to continue to build my brand 308 00:12:27,166 --> 00:12:29,734 by opening a food hall stand. 309 00:12:29,734 --> 00:12:32,367 I have an amazing menu and an amazing concept 310 00:12:32,367 --> 00:12:33,734 coming to you soon. 311 00:12:36,800 --> 00:12:38,600 [Guy] All right, chef. What's it going to be? 312 00:12:38,600 --> 00:12:40,166 [Jamilah] I'm gonna do just a little simple 313 00:12:40,166 --> 00:12:43,166 mushroom with miso butter on toast. 314 00:12:43,166 --> 00:12:44,533 -I like it. -A little cream. 315 00:12:44,533 --> 00:12:46,066 -Sell it a little bit better than that to the judges. -Yeah, I mean, 316 00:12:46,066 --> 00:12:47,367 it's going to be delicious. 317 00:12:47,367 --> 00:12:50,500 I feel really good coming back and playing against other winners. 318 00:12:50,500 --> 00:12:54,500 Being a single mom and an untrained chef, I feel validated. 319 00:12:54,500 --> 00:12:56,322 I make an appetizer that has mushrooms and miso. 320 00:12:56,322 --> 00:12:57,700 I make an appetizer that has mushrooms and miso. 321 00:12:57,700 --> 00:13:01,533 So, I'm going to use miso and evaporated milk 322 00:13:01,533 --> 00:13:04,500 to kind of get a creamy texture. 323 00:13:04,500 --> 00:13:08,100 -Martel, do you have a plan? -Uh, I have... I have a plan-ish. 324 00:13:08,100 --> 00:13:09,100 [both laughing] 325 00:13:09,100 --> 00:13:10,700 -We'll go soup first. -Ooh, I like that. 326 00:13:10,700 --> 00:13:15,100 [Martel] For my winner's appetizer, I'm making a umami green soup. 327 00:13:15,100 --> 00:13:17,700 It's very difficult to cook an appetizer in 20 minutes. 328 00:13:17,700 --> 00:13:20,266 So, I'm using my mirepoix as the base of this soup 329 00:13:20,266 --> 00:13:22,734 because it's going to save me so much time. 330 00:13:23,600 --> 00:13:26,266 Some fresh curry leaf and lime. 331 00:13:26,266 --> 00:13:26,322 And I add in some of the frozen edamame, 332 00:13:26,322 --> 00:13:29,634 And I add in some of the frozen edamame, 333 00:13:29,634 --> 00:13:31,166 and just let that simmer down. 334 00:13:31,166 --> 00:13:34,700 -You know, you have nine minutes. -Yes, that's crazy. 335 00:13:34,700 --> 00:13:37,367 [chuckles] I bet there's a juicer around here and I just don't see it. 336 00:13:37,367 --> 00:13:39,166 I'm going to start on my citrus sauce. 337 00:13:39,166 --> 00:13:44,533 I got lemon, lime, mint, garlic and ginger going in there. 338 00:13:44,533 --> 00:13:47,800 I'm looking for something that reminds me of maybe like a ponzu. 339 00:13:47,800 --> 00:13:49,467 Citrusy, salty. 340 00:13:49,467 --> 00:13:51,734 This is my best attempt at that. 341 00:13:51,734 --> 00:13:53,500 Considering I can't just go grab some 342 00:13:53,500 --> 00:13:55,533 ponzu from aisle two. 343 00:13:57,166 --> 00:13:58,533 Whoa, that's good. 344 00:13:58,533 --> 00:14:01,500 Now that my citrus sauce is set, I'm going to finish up these egg rolls. 345 00:14:01,500 --> 00:14:04,867 Put just enough filling in there, wrap 'em up nice and tight. 346 00:14:04,867 --> 00:14:08,600 So, if I win money, hopefully, it's $20,000, 347 00:14:08,600 --> 00:14:10,700 this is to put a down payment on a house. 348 00:14:10,700 --> 00:14:13,266 So yeah, as my kids grow, the house needs to grow. 349 00:14:13,266 --> 00:14:15,100 They love to cook with me. 350 00:14:15,100 --> 00:14:16,533 They think my food tastes the best. 351 00:14:16,867 --> 00:14:18,333 [laughing] 352 00:14:20,367 --> 00:14:22,600 I'm excited that these are actually all returning champs. 353 00:14:22,600 --> 00:14:24,266 We're going to eat better than maybe we would of 354 00:14:24,266 --> 00:14:26,322 -people that have not shopped this store before. -Yeah. 355 00:14:26,322 --> 00:14:27,166 -people that have not shopped this store before. -Yeah. 356 00:14:27,166 --> 00:14:30,533 While my mushrooms and shallots are cooking, I grill my bread. 357 00:14:30,533 --> 00:14:33,967 So, I'm here for my daughter. She is not a big fan of cooking, 358 00:14:33,967 --> 00:14:35,533 but she is taking culinary. 359 00:14:35,533 --> 00:14:39,700 The big thing that she makes at home is toast with butter and yeast on it. 360 00:14:39,700 --> 00:14:42,166 So, [laughs] we have a little work to do. 361 00:14:43,600 --> 00:14:45,266 [Martel] Because I don't have cream, 362 00:14:45,266 --> 00:14:48,066 since we don't have any access to the fresh dairy aisle, 363 00:14:48,066 --> 00:14:51,967 I wanted to add something that will offer a little fattiness to the soup. 364 00:14:51,967 --> 00:14:54,266 What do we have in there, chef? 365 00:14:54,266 --> 00:14:56,322 I need to add a little diary to it, just to soften it up. 366 00:14:56,322 --> 00:14:57,266 I need to add a little diary to it, just to soften it up. 367 00:14:57,266 --> 00:14:58,734 So I added a little Cool Whip. 368 00:14:58,734 --> 00:15:00,867 It also adds sweetness as well to it. 369 00:15:00,867 --> 00:15:02,233 [blender whirring] 370 00:15:03,700 --> 00:15:05,100 [blender stops whirring] 371 00:15:05,100 --> 00:15:06,800 -[Guy] See that little technique there? -[Martel] Yeah. 372 00:15:07,800 --> 00:15:09,367 -Delicious. -Amazing. Thank you. Thank you. 373 00:15:09,367 --> 00:15:11,800 So, the last thing I want to do is make a gremolata. 374 00:15:13,100 --> 00:15:17,000 I grab the broccolini, and I char it on the grill. 375 00:15:17,000 --> 00:15:20,800 I add a bunch of fresh herbs and dill, parsley. 376 00:15:20,800 --> 00:15:23,634 I'm hoping this gremolata will offer me some texture. 377 00:15:23,634 --> 00:15:25,367 Six and half minutes, chefs. 378 00:15:25,367 --> 00:15:26,322 All right, all right, all right. Calm down. Calm down. 379 00:15:26,322 --> 00:15:28,867 All right, all right, all right. Calm down. Calm down. 380 00:15:28,867 --> 00:15:33,166 Yeah, if I was in their shoes, I'd be freaking out right now. 381 00:15:33,166 --> 00:15:39,600 [Martel] So this could be completely amazing or a complete disaster. 382 00:15:39,600 --> 00:15:43,166 [Day] I'm not going to waste any time. Even as I'm working on my appetizer, 383 00:15:43,166 --> 00:15:45,000 I'm still thinking about my entree. 384 00:15:45,000 --> 00:15:49,000 For my coq au vin, I'm going to quickly prep my carrots and potatoes, 385 00:15:49,000 --> 00:15:51,066 so I can get them in the oven and roasted, 386 00:15:51,066 --> 00:15:53,166 so they can cook for as long as possible. 387 00:15:53,166 --> 00:15:55,166 I get my mushroom for my appetizer. 388 00:15:55,166 --> 00:15:56,322 Once I see that they've formed a nice crust, I pull 'em out. 389 00:15:56,322 --> 00:15:58,533 Once I see that they've formed a nice crust, I pull 'em out. 390 00:15:58,533 --> 00:16:01,700 The next thing I need to work on is my habanero emulsion. 391 00:16:01,700 --> 00:16:04,266 So, I quickly grab some olive oil. 392 00:16:04,266 --> 00:16:06,634 And then I blend them to infuse the oil. 393 00:16:07,266 --> 00:16:09,100 [whirring] 394 00:16:09,100 --> 00:16:12,700 Then I add in honey and mustard to the blender. 395 00:16:12,700 --> 00:16:16,367 And because I forgot the lemons for the acid, my emulsion broke. 396 00:16:16,367 --> 00:16:17,800 [sighs] 397 00:16:17,800 --> 00:16:18,967 [blender whirring] 398 00:16:18,967 --> 00:16:21,333 It wouldn't be Flavortown without a little drama, huh? 399 00:16:30,500 --> 00:16:33,634 Oh, my God. I don't remember it being this hard last time. 400 00:16:33,634 --> 00:16:37,967 And because I forgot the lemons for the acid, my emulsion broke. 401 00:16:37,967 --> 00:16:39,500 I don't have any acid. 402 00:16:39,500 --> 00:16:41,800 I have red wine vinegar at my station. 403 00:16:43,066 --> 00:16:45,066 I keep blending. It comes back together. 404 00:16:45,066 --> 00:16:46,266 It's right on the money. 405 00:16:46,266 --> 00:16:47,166 How are we looking, Day? 406 00:16:47,166 --> 00:16:50,800 -I made a habanero emulsion. -Great. 407 00:16:51,533 --> 00:16:53,266 Four minutes, chefs. 408 00:16:53,266 --> 00:16:54,967 You got to have that food up in four minutes. 409 00:16:54,967 --> 00:16:55,818 Oh! [laughs] 410 00:16:55,818 --> 00:16:56,800 Oh! [laughs] 411 00:16:57,734 --> 00:16:59,367 Big rolls, baby. 412 00:16:59,367 --> 00:17:01,266 -Golden, brown and-- -Golden, brown and delicious. 413 00:17:01,266 --> 00:17:02,634 Ooh, I love that. 414 00:17:02,634 --> 00:17:06,166 [Josh] I got, like, this really cool scratch-made dipping sauce. 415 00:17:06,166 --> 00:17:07,734 I decided I want to add a garnish. 416 00:17:08,634 --> 00:17:11,266 So, I grab a head of cabbage, I chop it up. 417 00:17:11,266 --> 00:17:13,967 I hit it with some of that citrus dipping sauce. 418 00:17:13,967 --> 00:17:16,066 I'm going to put that egg roll right on top of that cabbage. 419 00:17:16,066 --> 00:17:19,367 A little height, a little freshness, a little crunch. 420 00:17:19,367 --> 00:17:21,634 [Jamilah] I'm putting two pieces of bread on the plate, 421 00:17:21,634 --> 00:17:24,000 and then I'm going to spoon my mushroom mixture 422 00:17:24,000 --> 00:17:25,818 with the miso and evaporated milk over it. 423 00:17:25,818 --> 00:17:26,600 with the miso and evaporated milk over it. 424 00:17:26,600 --> 00:17:28,967 Beautiful mushrooms. I love that she did that. 425 00:17:28,967 --> 00:17:30,634 [Jamilah] Also, I'm trying to think about 426 00:17:30,634 --> 00:17:33,800 what my first step is to get my entree going. 427 00:17:34,166 --> 00:17:36,100 -Done. -One minute. 428 00:17:38,867 --> 00:17:41,634 [Day] First, on the plate, I get my emulsion down, 429 00:17:41,634 --> 00:17:44,266 and then start piling the mushrooms nice and high. 430 00:17:44,266 --> 00:17:45,800 That looks pretty delicious, actually. 431 00:17:47,166 --> 00:17:48,734 [Guy] 30 seconds. 432 00:17:50,066 --> 00:17:52,266 [Martel] I go down with my soup first. 433 00:17:52,266 --> 00:17:54,600 The texture is great. 434 00:17:54,600 --> 00:17:55,818 I come in with the gremolata. 435 00:17:55,818 --> 00:17:57,734 I come in with the gremolata. 436 00:17:57,734 --> 00:18:00,634 There's acid, there's texture. 437 00:18:00,634 --> 00:18:03,634 I wish I had more time, but here we are. 438 00:18:03,634 --> 00:18:08,467 Five, four, three, two, one. 439 00:18:08,467 --> 00:18:10,266 Appetizers are done. 440 00:18:10,266 --> 00:18:12,734 Move onto your entrees. All right. 441 00:18:12,734 --> 00:18:16,100 While we're doing that, the judges are going to try your appetizers. 442 00:18:16,100 --> 00:18:18,367 This would be tricky. Suddenly, you're like, "Okay, I just did that, 443 00:18:18,367 --> 00:18:19,967 -and it's over," but it's not over because... -[Fey laughs] 444 00:18:19,967 --> 00:18:21,734 ...now I have to start cooking my entree. 445 00:18:22,367 --> 00:18:23,600 All right, Josh, you're up first. 446 00:18:23,600 --> 00:18:25,818 Front and center to the judges, please. 447 00:18:25,818 --> 00:18:26,266 Front and center to the judges, please. 448 00:18:26,266 --> 00:18:29,266 All right, so this is a chicken and cabbage egg roll, 449 00:18:29,266 --> 00:18:31,500 got some breaded chicken that I chopped up. 450 00:18:31,500 --> 00:18:32,734 Underneath, I just got a little garnish, 451 00:18:32,734 --> 00:18:35,166 put raw cabbage just gently seasoned with some vinegar, 452 00:18:35,166 --> 00:18:37,867 and then I have a citrus-mint dipping sauce. 453 00:18:37,867 --> 00:18:40,867 You know, I like egg rolls 'cause it's a vehicle. You can throw things in there. 454 00:18:40,867 --> 00:18:43,000 You get home, the kids are crying, make an egg roll. 455 00:18:43,000 --> 00:18:44,367 Just throw it in there, wrap it up and fry it. 456 00:18:44,367 --> 00:18:45,600 -[Guy] Thank you, chef. -[Maneet] Thank you. 457 00:18:45,600 --> 00:18:46,634 -Thank you. -[Josh] Thank you. 458 00:18:51,166 --> 00:18:52,467 Did I speak English right there? 459 00:18:52,467 --> 00:18:54,634 I don't even know what I was saying. It might've been gibberish. 460 00:18:54,634 --> 00:18:55,818 So, now I got 40 minutes to work on this winner's entree. 461 00:18:55,818 --> 00:18:57,333 So, now I got 40 minutes to work on this winner's entree. 462 00:18:58,600 --> 00:19:00,467 I got these scallops, I got the polenta. 463 00:19:00,467 --> 00:19:03,166 I'm going to do, like, a seared scallop surf & turf. 464 00:19:03,166 --> 00:19:05,533 Oh, you know, you're kind of flying by the seat of your pants. 465 00:19:05,533 --> 00:19:08,100 -What do you think? -I think when this landed in front of us, 466 00:19:08,100 --> 00:19:10,367 I was so excited because it looks so crunchy and so inviting. 467 00:19:10,367 --> 00:19:11,967 And who doesn't love an egg roll? 468 00:19:11,967 --> 00:19:13,000 But it needed some... a little binder. 469 00:19:13,000 --> 00:19:14,634 It's a little dry on the inside, I think. 470 00:19:14,634 --> 00:19:17,367 I think, in terms of gameplay, it's great. 471 00:19:17,367 --> 00:19:19,634 He did not have access to the meat aisle, 472 00:19:19,634 --> 00:19:22,867 took the chicken, made, um, egg roll out it. Great. 473 00:19:22,867 --> 00:19:24,967 I love chicken patty. I could have that three meals a day. 474 00:19:24,967 --> 00:19:25,818 -[chuckles] -And when you think about that, 475 00:19:25,818 --> 00:19:26,266 -[chuckles] -And when you think about that, 476 00:19:26,266 --> 00:19:28,867 you think crispy, you think the fried egg roll crispy, 477 00:19:28,867 --> 00:19:30,867 and it didn't have the crisp I was expecting. 478 00:19:30,867 --> 00:19:33,867 What I love is he had his kids in mind when he was making this. 479 00:19:33,867 --> 00:19:36,734 And, as a dad, I'm always like, "All right, well that makes some sense." 480 00:19:36,734 --> 00:19:39,166 Actually, if you think about it, that is a winner dinner, 481 00:19:39,166 --> 00:19:40,266 when your kids eat the food 482 00:19:40,266 --> 00:19:41,467 -that you make... -[Mark] Exactly. 483 00:19:41,467 --> 00:19:42,600 -...that is a winner dinner. -[Mark] And has veggies in it. 484 00:19:42,600 --> 00:19:43,634 -Yeah. -[Guy] Right. 485 00:19:44,867 --> 00:19:46,367 [Guy] Chef Jamilah, you're up. 486 00:19:46,367 --> 00:19:47,600 -[Stephanie clears throat] -What do you have for us? 487 00:19:47,600 --> 00:19:48,734 -[Stephanie] Hi, chef. -[Jamilah] Hi. 488 00:19:48,734 --> 00:19:52,500 Um, I made a mushroom toast with local chanterelles. 489 00:19:52,500 --> 00:19:55,367 I seasoned it with some miso and I used evaporated milk 490 00:19:55,367 --> 00:19:55,818 as kind of a creamy element, 491 00:19:55,818 --> 00:19:57,066 as kind of a creamy element, 492 00:19:57,066 --> 00:20:00,066 and then I added a whole bunch of herbs and some grilled bread. 493 00:20:00,066 --> 00:20:01,734 -Back to the kitchen. -That's it. Thank you. 494 00:20:01,734 --> 00:20:04,634 [Jamilah] With my appetizer done, I can focus on my dinner entree. 495 00:20:04,634 --> 00:20:07,634 For my winner's entree, I'm making a rice porridge, 496 00:20:07,634 --> 00:20:10,266 and then I'm going to top it with my shrimp. 497 00:20:10,266 --> 00:20:11,867 How's the evaporated milk? 498 00:20:11,867 --> 00:20:14,500 -So good. -[Maneet] But what a smart idea. 499 00:20:14,500 --> 00:20:17,367 Like, she did not have access to dairy, so evaporated milk. 500 00:20:17,367 --> 00:20:20,266 The miso makes it taste like it was cooked all day, 501 00:20:20,266 --> 00:20:21,867 the umami and the depth of flavor you get, 502 00:20:21,867 --> 00:20:23,533 and the mushrooms are cooked perfectly. 503 00:20:23,533 --> 00:20:25,818 There's so many layers of flavor built in such a short amount of time. 504 00:20:25,818 --> 00:20:26,266 There's so many layers of flavor built in such a short amount of time. 505 00:20:26,266 --> 00:20:29,066 But the one thing which I am missing is the texture. 506 00:20:29,066 --> 00:20:32,100 Imagine if there was that little bit more crunch to it than the toast. 507 00:20:32,100 --> 00:20:33,233 Yeah. 508 00:20:33,233 --> 00:20:36,634 All right, Day, you are up for presentation of appetizers. 509 00:20:36,634 --> 00:20:39,367 -All right, please. -Judges, here we are. Chef Day. 510 00:20:39,367 --> 00:20:42,634 Judges, for you, I have one of my signature dishes. 511 00:20:42,634 --> 00:20:46,533 It is fried oyster mushrooms with a habanero emulsion. 512 00:20:46,533 --> 00:20:48,000 -Awesome. Thank you, chef. -Thank you so much. 513 00:20:48,000 --> 00:20:49,233 My pleasure. Thank you. 514 00:20:50,266 --> 00:20:52,266 [Day] Then I quickly head back to my station. 515 00:20:52,266 --> 00:20:54,734 For my winner's entree, I'm making coq au vin. 516 00:20:54,734 --> 00:20:55,818 Ooh. Okay. 517 00:20:55,818 --> 00:20:56,266 Ooh. Okay. 518 00:20:56,266 --> 00:20:58,066 What do you think, chef? You happy? 519 00:20:58,066 --> 00:20:59,967 Um, I am happy. I mean, I love mushrooms. 520 00:20:59,967 --> 00:21:02,066 Fried mushrooms, you get that texture. 521 00:21:02,066 --> 00:21:05,166 -But we got some spice here. -Mmm. Mmm-hmm. 522 00:21:05,166 --> 00:21:07,266 It's kind of like you took, um... Did you taste the sauce? 523 00:21:07,266 --> 00:21:09,100 -[Guy] Mmm-mmm. -It's almost like a honey mustard but 524 00:21:09,100 --> 00:21:11,166 with this like, amazing heat that's coming through. 525 00:21:11,166 --> 00:21:13,166 Well, it curled my mustache a little bit, 526 00:21:13,166 --> 00:21:14,634 -so I got a nice hit of heat. -[laughing] 527 00:21:14,634 --> 00:21:16,867 [Fey] And it's got a really nice sweet kick to it. 528 00:21:16,867 --> 00:21:19,066 -[Maneet] Yeah. -And actually, I think the breading held together great. 529 00:21:19,066 --> 00:21:20,367 I was actually surprised. 530 00:21:20,367 --> 00:21:23,166 Yeah, for me, the honey was almost overpowering. 531 00:21:23,166 --> 00:21:25,818 When you think of a winner appetizer, 532 00:21:25,818 --> 00:21:25,967 When you think of a winner appetizer, 533 00:21:25,967 --> 00:21:27,600 it needs to be memorable. 534 00:21:27,600 --> 00:21:28,967 And the flavors that she's created 535 00:21:28,967 --> 00:21:31,266 and the texture that she's created is memorable. 536 00:21:31,266 --> 00:21:33,066 [Guy] Chef Martel, you are up, my friend. 537 00:21:33,066 --> 00:21:34,500 Chef Martel, what do you have for us? 538 00:21:34,500 --> 00:21:37,166 Ooh. In front you, I just have a green soup 539 00:21:37,166 --> 00:21:41,967 and some grilled broccolini gremolata, I would describe it as. 540 00:21:41,967 --> 00:21:44,734 -And I added some Cool Whip in. -You say "Cool Whip"? 541 00:21:44,734 --> 00:21:46,066 Cool Whip in, yeah. [chuckles] 542 00:21:46,066 --> 00:21:48,266 -That's the creaminess. That's so funny. -Yeah, for the dairy. 543 00:21:48,266 --> 00:21:50,600 -All right. Thank you, chef. -Fair enough. Thank you. 544 00:21:50,600 --> 00:21:51,867 Cool Whip? 545 00:21:51,867 --> 00:21:54,066 It feels really good to have the appetizer out of the way. 546 00:21:54,066 --> 00:21:55,818 Now, I can focus solely on this entree. 547 00:21:55,818 --> 00:21:56,734 Now, I can focus solely on this entree. 548 00:21:56,734 --> 00:22:00,166 The flavors are amazing. The fact that he managed to create 549 00:22:00,166 --> 00:22:05,734 this amount of depth of flavor and texture in such a short time. 550 00:22:05,734 --> 00:22:07,967 The charred broccoli was the star for me. 551 00:22:07,967 --> 00:22:09,634 I absolutely loved that, and actually, 552 00:22:09,634 --> 00:22:11,367 without that, I don't think I would like it as much. 553 00:22:11,367 --> 00:22:13,734 It's a little thick for me, as far as, when I think of a soup. 554 00:22:13,734 --> 00:22:18,100 But overall, the depth of flavor is much more than it looked like from afar. 555 00:22:18,100 --> 00:22:21,100 All right. Judges, 20 points available in gameplay, 556 00:22:21,100 --> 00:22:24,066 20 points available in taste, 10 points for plating. 557 00:22:34,066 --> 00:22:35,066 [Guy] All right. Attention, chefs! 558 00:22:35,066 --> 00:22:37,367 Stop the clock. Here we go. 559 00:22:37,367 --> 00:22:40,800 Your scores are in from the appetizer round. 560 00:22:41,266 --> 00:22:43,500 Josh at 34. 561 00:22:43,500 --> 00:22:45,166 Martell at 40. 562 00:22:45,166 --> 00:22:47,700 Tied at 40, Jamilah with 40. 563 00:22:47,700 --> 00:22:50,500 And the winner at 42 points is Day. 564 00:22:50,500 --> 00:22:52,066 -[Guy] Congratulations. -Yes! 565 00:22:52,066 --> 00:22:55,166 Day, you'll get two points added to your final score. 566 00:22:55,166 --> 00:22:58,000 Martel, Jamilah, you get one point added to your final score. 567 00:22:58,000 --> 00:22:59,000 Congratulations. 568 00:22:59,467 --> 00:23:00,182 Move on to your entrees. 569 00:23:00,182 --> 00:23:00,734 Move on to your entrees. 570 00:23:00,734 --> 00:23:03,500 [Josh] This will work. I'll make it work, Captain. 571 00:23:03,500 --> 00:23:05,634 Dad, how do you expect the chefs to make a winner's dinner 572 00:23:05,634 --> 00:23:07,467 when half the store is off-limits? 573 00:23:07,467 --> 00:23:09,000 I mean, come on, you gotta cut 'em some slack. 574 00:23:09,000 --> 00:23:10,266 They're veterans at this point. 575 00:23:10,266 --> 00:23:11,867 -All right, let me see what you have here. -[Hunter] Okay. 576 00:23:11,867 --> 00:23:13,634 [Guy] Chefs, Hunter has a good point. 577 00:23:13,634 --> 00:23:15,367 If there was another coin flip, 578 00:23:15,367 --> 00:23:18,734 there could be an opportunity for you to go back into the store. 579 00:23:18,734 --> 00:23:22,166 You said over-under. $5? I think it's fair. 580 00:23:22,166 --> 00:23:23,634 [Guy] So, here we go. 581 00:23:25,367 --> 00:23:26,433 [Hunter] Ooh. 582 00:23:27,166 --> 00:23:29,867 [Guy] You get to go shop the odd aisles, 583 00:23:29,867 --> 00:23:30,182 and you can grab any one item you want that's under $5. 584 00:23:30,182 --> 00:23:36,066 and you can grab any one item you want that's under $5. 585 00:23:36,066 --> 00:23:37,734 Any item under $5. 586 00:23:37,734 --> 00:23:38,800 Go! 587 00:23:38,800 --> 00:23:41,266 [Hunter] See, that's nice. It's a little bit of extra. 588 00:23:41,266 --> 00:23:45,533 [laughing] No idea, man. My mind is blown right now. 589 00:23:45,533 --> 00:23:47,600 [Josh] It's a little discouraging to hear that I got a 34 590 00:23:47,600 --> 00:23:49,367 and everyone else got, like, in the 40s. 591 00:23:49,367 --> 00:23:51,367 I've been the underdog. I am the underdog. 592 00:23:51,367 --> 00:23:53,066 You can't let it beat you down. 593 00:23:53,066 --> 00:23:55,100 You just gotta step up, you know? 594 00:23:55,100 --> 00:23:58,800 And I wanna make my already amazing dish a little more sexy. 595 00:24:00,367 --> 00:24:03,266 Yes! It's $4.99. [laughs exultantly] 596 00:24:03,266 --> 00:24:05,000 -What'd you get, buddy? -Demi. $4.99. 597 00:24:05,000 --> 00:24:06,066 Very good. 598 00:24:06,066 --> 00:24:09,100 [Josh] I need a sexy sauce for my surf and turf. 599 00:24:11,266 --> 00:24:12,533 [Jamilah] I want this. 600 00:24:12,533 --> 00:24:16,600 I see gochujang, and I'm extremely happy that it's under $5. 601 00:24:16,600 --> 00:24:17,533 Okay. 602 00:24:17,533 --> 00:24:18,967 The gochujang's gonna substitute 603 00:24:18,967 --> 00:24:23,533 for a little bit of, like, chili fermentation for my rice porridge. 604 00:24:25,367 --> 00:24:28,266 [Martel] Because I'm making a vegetarian curry again, 605 00:24:28,266 --> 00:24:30,182 I wanna continue the theme of umami. 606 00:24:30,182 --> 00:24:30,367 I wanna continue the theme of umami. 607 00:24:30,367 --> 00:24:32,467 I really wanna find dried mushroom. 608 00:24:32,467 --> 00:24:35,500 Dried mushrooms. Even aisle! Damn it. Can't do that one. 609 00:24:35,500 --> 00:24:37,867 So I settle for mushroom stock. 610 00:24:37,867 --> 00:24:39,166 Yes! Got it! 611 00:24:39,166 --> 00:24:40,533 It'll do the same exact thing. 612 00:24:43,533 --> 00:24:44,800 [Day] I'm thinking, 613 00:24:44,800 --> 00:24:47,634 "I could grab some instant mashed potatoes for my coq au vin" 614 00:24:47,634 --> 00:24:51,066 It would take too long to make mashed potatoes from the potatoes I have, 615 00:24:51,066 --> 00:24:52,900 and I also don't have any cream. 616 00:24:54,166 --> 00:24:55,266 Yes! 617 00:24:55,266 --> 00:24:57,467 So these instant mashed potatoes will have to do. 618 00:24:57,467 --> 00:24:59,867 This ingredient's gonna have to be a star on this plate. 619 00:24:59,867 --> 00:25:00,182 We're gonna have to note it. 620 00:25:00,182 --> 00:25:00,867 We're gonna have to note it. 621 00:25:00,867 --> 00:25:02,433 It's not just tuck it in there. 622 00:25:02,867 --> 00:25:03,800 [Guy] Thirty minutes. 623 00:25:05,867 --> 00:25:07,000 Josh, what's on the menu, bud? 624 00:25:07,000 --> 00:25:08,000 [Josh] Dinner's gonna be scallop. 625 00:25:08,000 --> 00:25:10,166 I got some of these chicken cutlets leftover, 626 00:25:10,166 --> 00:25:12,734 fingerling potatoes and some green beans, 627 00:25:12,734 --> 00:25:14,266 or maybe a little polenta also. 628 00:25:14,266 --> 00:25:15,467 Got it. Got it. Got it. 629 00:25:15,467 --> 00:25:16,867 I wanna start making this polenta, 630 00:25:16,867 --> 00:25:19,266 and I throw it in the food processor with some hot water. 631 00:25:19,266 --> 00:25:22,000 I just start buzzing that to get it nice and creamy. 632 00:25:24,533 --> 00:25:27,867 Add a bunch of salt, and about two handfuls of butter. 633 00:25:27,867 --> 00:25:30,166 [laughs exultantly] 634 00:25:30,166 --> 00:25:30,182 Don't take half of it, take all of it. 635 00:25:30,182 --> 00:25:32,000 Don't take half of it, take all of it. 636 00:25:32,000 --> 00:25:34,467 I've been making polenta for a long time. 637 00:25:36,867 --> 00:25:38,734 [Jamilah] You know, making rice porridge in 40 minutes, 638 00:25:38,734 --> 00:25:40,734 it's difficult to do if you're starting from scratch, 639 00:25:40,734 --> 00:25:43,634 but since I have par cooked rice that's frozen, 640 00:25:43,634 --> 00:25:46,000 I know that I'm gonna be able to get it done. 641 00:25:46,000 --> 00:25:47,867 All right, here we go. 642 00:25:47,867 --> 00:25:49,467 [Guy] Chef, what's on the menu? 643 00:25:49,467 --> 00:25:54,266 I'm making a rice porridge with shrimp and gochujang and a miso ginger sauce. 644 00:25:54,266 --> 00:25:55,367 Okay. 645 00:25:55,367 --> 00:25:57,000 [Jamilah] Some Asian flavors without the Asian aisle. 646 00:25:57,000 --> 00:25:57,867 So right in your wheelhouse. 647 00:25:57,867 --> 00:25:59,433 Something we eat at home a lot. 648 00:26:01,000 --> 00:26:03,867 I'm using anchovy paste since I don't have fish sauce, 649 00:26:03,867 --> 00:26:07,166 gonna put some miso in there to add a little umami to it, 650 00:26:07,166 --> 00:26:08,634 and then I'm just gonna let it cook down, 651 00:26:09,367 --> 00:26:10,900 hopefully get nice and creamy. 652 00:26:11,600 --> 00:26:14,266 Twenty-five minutes, chefs! 25! 653 00:26:14,266 --> 00:26:16,500 Sauce, there's this, there's that. Okay. 654 00:26:16,500 --> 00:26:17,867 Martel, what's gonna be the entree? 655 00:26:17,867 --> 00:26:20,000 [Martel] I'm gonna do a caramelized garlic curry, 656 00:26:20,000 --> 00:26:22,367 grilled vegetables and plantains. 657 00:26:22,367 --> 00:26:24,734 A real medley of things. 658 00:26:24,734 --> 00:26:28,066 -You are a medley maker. -[Martel chuckles] Heard. 659 00:26:28,066 --> 00:26:30,182 First thing I wanna get started on is the brown curry. 660 00:26:30,182 --> 00:26:30,533 First thing I wanna get started on is the brown curry. 661 00:26:30,533 --> 00:26:34,800 Start by adding my onions, my fennel, my garlic chive. 662 00:26:36,533 --> 00:26:38,634 Cumin inside. 663 00:26:38,634 --> 00:26:41,266 My under five ingredient is mushroom stock. 664 00:26:41,266 --> 00:26:42,500 Mushroom stock is perfect. 665 00:26:42,500 --> 00:26:43,734 If I would have had anything else, 666 00:26:43,734 --> 00:26:45,500 I would have changed my entire dish. 667 00:26:45,500 --> 00:26:47,000 It's ready to blend 668 00:26:47,700 --> 00:26:48,900 till it's super smooth. 669 00:26:50,166 --> 00:26:52,367 I got an extra point. I feel great. 670 00:26:52,367 --> 00:26:54,266 I feel like I'm right in the middle of the pack. 671 00:26:54,266 --> 00:26:56,467 I can certainly make that up in the entree round. 672 00:26:59,867 --> 00:27:00,182 [exhales] All right. 673 00:27:00,182 --> 00:27:02,500 [exhales] All right. 674 00:27:02,500 --> 00:27:05,500 [Day] Currently, I'm in the lead with a score of 44. 675 00:27:05,500 --> 00:27:07,500 This feels great. 676 00:27:07,500 --> 00:27:10,166 Mind you, four is my lucky number. 677 00:27:10,166 --> 00:27:12,600 I have to get my coq au vin sauce going, 678 00:27:12,600 --> 00:27:14,266 so first, I'm gonna chop some onions, 679 00:27:14,266 --> 00:27:17,100 then I'm gonna chop up all my fresh herbs. 680 00:27:17,734 --> 00:27:20,066 Is it me or is it hot in here? 681 00:27:20,066 --> 00:27:22,500 I'm gonna get all of that sauteed together. 682 00:27:22,500 --> 00:27:23,734 All right, Day, what's on the menu, sister? 683 00:27:23,734 --> 00:27:27,066 -Coq au vin, got some roasted chicken. -Okay. 684 00:27:27,066 --> 00:27:30,182 And I'm going to infuse it in a quick red wine sauce. 685 00:27:30,182 --> 00:27:31,333 And I'm going to infuse it in a quick red wine sauce. 686 00:27:33,367 --> 00:27:35,867 Chef, what else is getting served with this coq au vin? 687 00:27:35,867 --> 00:27:41,734 I wouldn't do this at home, but I'm gonna make some quick mashed potatoes on the side. 688 00:27:41,734 --> 00:27:43,367 Freeze-dried mashed potatoes? Okay. 689 00:27:43,367 --> 00:27:45,634 So I get them in a bowl with some hot water. 690 00:27:45,634 --> 00:27:47,600 [Maneet and Fey] Instant mashed potatoes. 691 00:27:47,600 --> 00:27:51,166 That's the one that seems the most scary to me of all of the under $5s. 692 00:27:51,166 --> 00:27:52,333 Yeah. 693 00:27:52,333 --> 00:27:55,000 Well, it's also because adding a whole starch to your dish 694 00:27:55,000 --> 00:27:56,533 that's not just a garnish or a spice. 695 00:27:57,367 --> 00:27:59,166 -Oh, are these... -[Guy] What's in there? 696 00:27:59,166 --> 00:28:00,182 -What's in what? -[Guy] In the mashed potatoes. 697 00:28:00,182 --> 00:28:01,467 -What's in what? -[Guy] In the mashed potatoes. 698 00:28:01,467 --> 00:28:03,634 Honestly, it was a garlic chive mashed potato. 699 00:28:05,266 --> 00:28:06,734 [sighs in exasperation] 700 00:28:16,967 --> 00:28:20,266 -I'd second guess yourself on those mashed potatoes. -Add more butter. 701 00:28:20,266 --> 00:28:22,634 [Day] I need to abandon the pommes puree. 702 00:28:22,634 --> 00:28:26,967 Then I realized it's a whammy ingredient and I have to use it. 703 00:28:26,967 --> 00:28:28,367 Heard more butter. 704 00:28:28,367 --> 00:28:30,734 See if I can turn this into a pommes puree real quick. 705 00:28:31,734 --> 00:28:32,867 Save those potatoes. 706 00:28:32,867 --> 00:28:35,467 I melt down some butter and I add that to the blender. 707 00:28:36,967 --> 00:28:40,689 I absolutely positively regret grabbing those mashed potatoes. 708 00:28:40,689 --> 00:28:41,000 I absolutely positively regret grabbing those mashed potatoes. 709 00:28:41,000 --> 00:28:43,100 And I hope that I'm able to fix them. 710 00:28:44,166 --> 00:28:45,734 Sixteen minutes. 711 00:28:47,166 --> 00:28:49,367 [Josh] The potatoes are done, they're tender, 712 00:28:49,367 --> 00:28:50,800 I season them with some salt, pepper, and oil. 713 00:28:50,800 --> 00:28:53,066 I get them on the grill. Everything's looking good. 714 00:28:53,066 --> 00:28:55,100 I gotta make a really sexy sauce 715 00:28:55,100 --> 00:28:58,266 'cause this has gotta be my winner's entree so I could win 20 Gs. 716 00:28:58,266 --> 00:28:59,967 I throw that frozen demi in a pot. 717 00:29:01,100 --> 00:29:02,967 I got this chicken left over from the egg rolls. 718 00:29:02,967 --> 00:29:05,100 Yeah, so I'm just gonna crisp the chicken back up. 719 00:29:05,734 --> 00:29:07,367 Season it when it comes out. 720 00:29:07,367 --> 00:29:09,266 -How we doing, brother? -We're doing well, sir. 721 00:29:10,266 --> 00:29:10,689 I'm scoring and searing some scallops here in a second. 722 00:29:10,689 --> 00:29:12,734 I'm scoring and searing some scallops here in a second. 723 00:29:12,734 --> 00:29:15,967 The trick to cooking frozen scallops is you gotta thaw 'em out, 724 00:29:15,967 --> 00:29:17,100 but then you gotta get 'em really dry. 725 00:29:18,100 --> 00:29:19,900 Water that falls on the pan will steam, 726 00:29:19,900 --> 00:29:22,467 and you won't get a good, hard searing. 727 00:29:22,467 --> 00:29:24,634 Are you a single sear guy or double side? 728 00:29:24,634 --> 00:29:27,100 One side, and baste it with butter on the other. 729 00:29:28,533 --> 00:29:30,467 You're a cook's cook. I love it. 730 00:29:30,467 --> 00:29:32,100 [Josh] I got a lot riding on this dinner. 731 00:29:32,100 --> 00:29:35,100 I need the $20,000 for a down payment on the house, 732 00:29:35,100 --> 00:29:38,467 give all these little babies more room to grow in. 733 00:29:38,467 --> 00:29:39,533 That's how you sear some scallop. 734 00:29:39,533 --> 00:29:40,689 Look at that color on those things, huh? 735 00:29:40,689 --> 00:29:41,433 Look at that color on those things, huh? 736 00:29:43,967 --> 00:29:45,533 [Jamilah] While my rice porridge is coming together, 737 00:29:45,533 --> 00:29:49,800 I'm starting on my sauce and blending up hybrid chilies, garlic. 738 00:29:52,533 --> 00:29:55,967 And I add that to a pan with miso, my gochujang. 739 00:29:55,967 --> 00:30:00,000 I was pretty happy about getting gochujang as an over-under item 740 00:30:00,000 --> 00:30:01,367 and add it to my sauce 741 00:30:01,367 --> 00:30:04,266 to add a little bit more depth of flavor to it. 742 00:30:06,000 --> 00:30:08,066 So that's gonna bump that flavor up a lot. 743 00:30:08,066 --> 00:30:10,689 Oh, my... That's one of the best things I've tasted all season. 744 00:30:10,689 --> 00:30:12,100 Oh, my... That's one of the best things I've tasted all season. 745 00:30:12,100 --> 00:30:14,100 -[Jamilah laughs] -I'm really not kidding you. 746 00:30:16,634 --> 00:30:17,634 [Jamilah] Making my daughter proud 747 00:30:17,634 --> 00:30:19,266 is the main reason why I'm here. 748 00:30:19,266 --> 00:30:21,166 And I'd really love to be able to travel 749 00:30:21,166 --> 00:30:23,066 around the United States with my daughter. 750 00:30:23,066 --> 00:30:24,800 And I think that's kind of the goal. 751 00:30:24,800 --> 00:30:27,467 We're gonna toss my shrimp in some of my sauce. 752 00:30:28,367 --> 00:30:30,166 The colors that we're seeing, 753 00:30:30,166 --> 00:30:31,800 the textures that we're seeing. 754 00:30:31,800 --> 00:30:34,000 I mean, these are definitely winner dinners. 755 00:30:35,100 --> 00:30:37,100 [Martel] While my gravy is simmering, 756 00:30:37,100 --> 00:30:39,100 I wanna get on my vegetable components. 757 00:30:39,100 --> 00:30:40,689 I grill my plantain, garlic scapes, snow peas, radicchio, and my endive. 758 00:30:40,689 --> 00:30:45,867 I grill my plantain, garlic scapes, snow peas, radicchio, and my endive. 759 00:30:45,867 --> 00:30:49,266 Next, I wanna add some texture to the plate, 760 00:30:49,266 --> 00:30:51,000 so I wanna fry my mushrooms. 761 00:30:51,000 --> 00:30:53,367 'Cause I still want them to have that crunch, 762 00:30:53,367 --> 00:30:56,800 and I'mma fry them to be somewhat of a crouton to the top of this dish. 763 00:30:58,467 --> 00:31:01,467 My daughter thinks it's the coolest thing to see me on TV, 764 00:31:01,467 --> 00:31:02,533 running around. 765 00:31:02,533 --> 00:31:04,533 And my youngest wants to be a chef now. 766 00:31:04,533 --> 00:31:08,266 If I win today, the money would go to a vacation. 767 00:31:08,266 --> 00:31:10,000 I'm really craving a win. 768 00:31:12,066 --> 00:31:13,367 [Guy] Six minutes! 769 00:31:14,634 --> 00:31:16,066 [Day] My potatoes and my carrots 770 00:31:16,066 --> 00:31:19,066 are already roasting from the appetizer round. 771 00:31:19,066 --> 00:31:20,634 I'm gonna take those potatoes out of the oven 772 00:31:20,634 --> 00:31:22,367 and start adding them into my stew. 773 00:31:23,266 --> 00:31:24,533 I'm chopping up the chicken, 774 00:31:24,533 --> 00:31:26,800 and I'm gonna add it to my coq au vin. 775 00:31:26,800 --> 00:31:29,367 The gameplay of picking up the rotisserie chicken 776 00:31:29,367 --> 00:31:31,266 -was a very smart one. -That's pretty baller. 777 00:31:31,266 --> 00:31:32,166 You guys know I'm good at stews. 778 00:31:32,166 --> 00:31:33,467 You guys know I'm good at sauces. 779 00:31:33,467 --> 00:31:35,100 You know I'm gonna bring the flavor. 780 00:31:35,100 --> 00:31:36,367 Confidence is at 100. 781 00:31:36,367 --> 00:31:37,734 [Day chuckles] 782 00:31:39,266 --> 00:31:40,266 [Guy] Delicious. 783 00:31:40,266 --> 00:31:40,689 [Day] I'm leaving it all on the plate, 784 00:31:40,689 --> 00:31:42,066 [Day] I'm leaving it all on the plate, 785 00:31:42,066 --> 00:31:44,800 and I plan on leaving here two times the winner. 786 00:31:46,367 --> 00:31:48,467 [Guy] Four minutes, chefs! 787 00:31:48,467 --> 00:31:50,467 You gotta have that food up in four minutes! 788 00:31:53,533 --> 00:31:54,967 [Josh] The chicken looks good, 789 00:31:54,967 --> 00:31:56,867 and I season it with some salt. 790 00:31:56,867 --> 00:31:59,367 -How we looking, bud? -Looking good, sir. 791 00:31:59,367 --> 00:32:01,266 Blanching some beans, making 'em pretty. 792 00:32:01,266 --> 00:32:04,166 I get the polenta on the plate, nice and creamy. 793 00:32:04,166 --> 00:32:06,000 Get my little crispy chicken, 794 00:32:06,000 --> 00:32:08,533 start shingling the charred potatoes 795 00:32:08,533 --> 00:32:10,467 and the perfectly-cooked scallops, 796 00:32:10,467 --> 00:32:10,689 and they look delicious. 797 00:32:10,689 --> 00:32:12,166 and they look delicious. 798 00:32:12,166 --> 00:32:15,066 And I kinda drape these green beans, add a little pop of color. 799 00:32:17,166 --> 00:32:20,166 I taste the demi, it's super buttery and rich. 800 00:32:20,166 --> 00:32:22,367 Wow. You know, I think I got a pretty good dish. 801 00:32:22,367 --> 00:32:24,000 I think I got a winner's entree. 802 00:32:25,100 --> 00:32:26,800 [Jamilah] I start with my rice porridge. 803 00:32:28,100 --> 00:32:29,266 Top it with my shrimp, 804 00:32:29,266 --> 00:32:31,533 and then I'm gonna take my sauce that has miso, 805 00:32:31,533 --> 00:32:33,634 gochujang, a bunch of fresh herbs. 806 00:32:36,266 --> 00:32:37,533 Two and a half minutes! 807 00:32:37,533 --> 00:32:40,689 [Martel] I start off by dropping my grilled bread. 808 00:32:40,689 --> 00:32:40,734 [Martel] I start off by dropping my grilled bread. 809 00:32:42,900 --> 00:32:47,867 My radicchio and my endive, followed by the garlic scapes. 810 00:32:47,867 --> 00:32:49,867 [Guy] Ninety seconds, chefs! Ninety to go! 811 00:32:49,867 --> 00:32:52,066 [Martel] Ninety seconds. 812 00:32:55,634 --> 00:32:58,634 [Day] So I get that beautiful coq au vin on the chicken in the bowl, 813 00:32:58,634 --> 00:32:59,967 nice amount of sauce. 814 00:32:59,967 --> 00:33:03,533 The right amount of vegetables, carrots, potatoes. 815 00:33:03,533 --> 00:33:05,634 Everything is looking really, really good. 816 00:33:05,634 --> 00:33:07,467 I gotta finesse this pommes puree. 817 00:33:07,467 --> 00:33:08,800 I'm gonna make a quenelle. 818 00:33:10,266 --> 00:33:10,689 Hopefully the presentation makes up for the fact that they're instant. 819 00:33:10,689 --> 00:33:14,367 Hopefully the presentation makes up for the fact that they're instant. 820 00:33:14,367 --> 00:33:19,166 [Guy] Five, four, three, two, one. 821 00:33:19,166 --> 00:33:21,266 That's it, chefs. Stop working. 822 00:33:21,266 --> 00:33:22,533 [sighs in relief] Phew. 823 00:33:22,533 --> 00:33:24,634 -[judges applauding and cheering] -[Maneet] Good job, guys. 824 00:33:24,634 --> 00:33:26,467 -[Fey] Yeah! -[Mark] Nice work. 825 00:33:28,533 --> 00:33:29,900 [Guy] All right, chefs, it's time to find out 826 00:33:29,900 --> 00:33:32,166 if your dinner gets you the winner winner. 827 00:33:32,166 --> 00:33:34,233 Let's take it to the judges! Right this way. 828 00:33:42,266 --> 00:33:43,600 All right, judges, this is it. 829 00:33:43,600 --> 00:33:46,467 The second course of our Winner Winner One Big Dinner 830 00:33:46,467 --> 00:33:49,533 using only ingredients from the odd aisle. 831 00:33:49,533 --> 00:33:51,533 Now while that was all going on, 832 00:33:51,533 --> 00:33:53,367 they got to grab an inexpensive item 833 00:33:53,367 --> 00:33:55,100 and incorporate that into their dish. 834 00:33:55,100 --> 00:33:57,367 Up first, Chef Josh. What do you have for us? 835 00:33:57,367 --> 00:33:59,000 I did like a surf and turf. 836 00:33:59,000 --> 00:34:03,100 We have some chicken cutlets, some seared scallops, polenta, 837 00:34:03,100 --> 00:34:04,700 and some charred beans and potatoes. 838 00:34:04,700 --> 00:34:07,367 And when we got that extra treat to buy one more thing, 839 00:34:07,367 --> 00:34:09,642 I got some veal demi that I buttered out and poured over the top. 840 00:34:09,642 --> 00:34:10,634 I got some veal demi that I buttered out and poured over the top. 841 00:34:11,734 --> 00:34:13,166 [Maneet] Josh, for a winner dinner, 842 00:34:13,166 --> 00:34:16,100 if I get a dish looking like this, I would be very happy. 843 00:34:16,100 --> 00:34:19,100 Each and every component has been cooked beautifully. 844 00:34:19,100 --> 00:34:22,066 [Mark] I was a little nervous seeing the chicken come back after round one, 845 00:34:22,066 --> 00:34:23,967 but the texture was much better this time. 846 00:34:23,967 --> 00:34:26,367 The sear on the scallop is fantastic. 847 00:34:26,367 --> 00:34:28,467 [Fey] I had to give you kudos for grabbing the veal demi-glace. 848 00:34:28,467 --> 00:34:30,467 -Very tasty, so well done. -Thank you. 849 00:34:30,467 --> 00:34:31,800 Josh, there's so much going on in this plate. 850 00:34:31,800 --> 00:34:33,900 The potatoes are grilled great, 851 00:34:33,900 --> 00:34:35,600 green beans are cooked perfectly. 852 00:34:35,600 --> 00:34:37,700 It's just that there's so many components going on 853 00:34:37,700 --> 00:34:39,642 and they kind of combat each other a little bit on the plate 854 00:34:39,642 --> 00:34:40,000 and they kind of combat each other a little bit on the plate 855 00:34:40,000 --> 00:34:42,000 rather than necessarily coming together as one dish. 856 00:34:42,000 --> 00:34:43,000 Okay. 857 00:34:43,000 --> 00:34:46,000 Great. Thank you. Up next, Chef Jamilah. 858 00:34:46,000 --> 00:34:49,000 Hi, everybody. So, I made rice porridge. 859 00:34:49,000 --> 00:34:51,166 I made a sauce with miso, 860 00:34:51,166 --> 00:34:55,000 and gochujang as an over-under item. 861 00:34:55,000 --> 00:34:58,467 I didn't have fish sauce which was one of my staples, so I used anchovy paste. 862 00:35:02,266 --> 00:35:07,000 The heat, the sweet, it is just perfectly balanced. 863 00:35:07,000 --> 00:35:09,642 There were a couple of pieces of shrimp which were overcooked in my plate 864 00:35:09,642 --> 00:35:11,967 There were a couple of pieces of shrimp which were overcooked in my plate 865 00:35:11,967 --> 00:35:13,500 which was like... [mumbles] 866 00:35:13,500 --> 00:35:15,000 I wish it wasn't. 867 00:35:15,000 --> 00:35:17,900 We are fellow fish sauce lovers. I drink it for breakfast. 868 00:35:17,900 --> 00:35:21,734 And when aisle four was not available, I had self-panic for you. 869 00:35:21,734 --> 00:35:23,867 Thank you. Me, too. 870 00:35:23,867 --> 00:35:26,700 It's amazing. You can build layers of flavor without fish sauce. 871 00:35:26,700 --> 00:35:28,166 And you've definitely done that here. 872 00:35:28,166 --> 00:35:30,467 Gochujang powder, it's not just adding heat, 873 00:35:30,467 --> 00:35:32,600 it's adding so many layers of flavor at the same time. 874 00:35:32,600 --> 00:35:35,634 [Mark] I just can't tell you enough how all these things balance 875 00:35:35,634 --> 00:35:38,100 together with the heat and the different textures. It's phenomenal. 876 00:35:38,100 --> 00:35:39,000 Thank you. 877 00:35:39,000 --> 00:35:39,642 All right, up next, Chef Martel. 878 00:35:39,642 --> 00:35:40,800 All right, up next, Chef Martel. 879 00:35:40,800 --> 00:35:42,166 What do you have for us, Chef? 880 00:35:42,166 --> 00:35:45,700 What I have for you, chefs, today is a caramelized garlic gravy. 881 00:35:45,700 --> 00:35:48,533 My under five ingredient was mushroom stock. 882 00:35:48,533 --> 00:35:51,166 And I wanted to do something vegetarian, 883 00:35:51,166 --> 00:35:54,467 so I just take the vegetables and cook them in a few different ways 884 00:35:54,467 --> 00:35:55,700 just to give it a little texture. 885 00:35:57,000 --> 00:36:00,066 I love it. I love how inventive and creative it was. Fantastic! 886 00:36:00,066 --> 00:36:01,867 And that gravy is absolutely beautiful. 887 00:36:01,867 --> 00:36:03,000 I love how it was finished. 888 00:36:03,000 --> 00:36:04,967 It's an absolutely gorgeous dish. 889 00:36:04,967 --> 00:36:08,367 The mushroom broth was another great choice. 890 00:36:08,367 --> 00:36:09,642 So much depth of flavor. 891 00:36:09,642 --> 00:36:10,000 So much depth of flavor. 892 00:36:10,000 --> 00:36:12,500 The care that you put on every other vegetable really shines through, 893 00:36:12,500 --> 00:36:14,166 and I appreciate all the even seasonings. 894 00:36:14,166 --> 00:36:17,600 Everything's just sort of singing with color and making you wanna dive in. 895 00:36:17,600 --> 00:36:20,066 [Maneet] There are so many different techniques going on over here 896 00:36:20,066 --> 00:36:21,800 which is something that I love. 897 00:36:21,800 --> 00:36:23,700 Visually, this looks beautiful. 898 00:36:23,700 --> 00:36:27,100 But then, to me, this dish doesn't come together, right? 899 00:36:27,100 --> 00:36:29,166 If you would have put the vegetables in the sauce 900 00:36:29,166 --> 00:36:32,533 and then cooked it, then it would have almost been like a curry. 901 00:36:32,533 --> 00:36:34,166 Thanks, Chef. Thank you. 902 00:36:34,166 --> 00:36:36,734 All right, not to be outdone, Chef Day. 903 00:36:36,734 --> 00:36:37,800 Hi, judges. 904 00:36:37,800 --> 00:36:39,642 For you, I have a coq au vin 905 00:36:39,642 --> 00:36:40,100 For you, I have a coq au vin 906 00:36:40,100 --> 00:36:45,533 made with merlot, roasted heirloom carrots, as well as roasted potatoes 907 00:36:45,533 --> 00:36:49,467 paired with a mashed potato that was actually one of my wild cards. 908 00:36:49,467 --> 00:36:52,100 I got some pack mashed potato. 909 00:36:52,100 --> 00:36:54,867 Day, the fact that you do not have access to meat 910 00:36:54,867 --> 00:36:57,367 and you went ahead and got the rotisserie chicken 911 00:36:57,367 --> 00:37:01,000 and used it to make coq au vin, I think that's a great idea. 912 00:37:01,000 --> 00:37:03,367 I think the fact the chicken still had amazing texture, 913 00:37:03,367 --> 00:37:06,600 not be overcooked, and soak up all that flavor was really incredible. 914 00:37:06,600 --> 00:37:08,500 The sauce is beautiful. 915 00:37:08,500 --> 00:37:09,642 [Mark] I think the instant mashed potatoes was a tough choice. 916 00:37:09,642 --> 00:37:11,800 [Mark] I think the instant mashed potatoes was a tough choice. 917 00:37:11,800 --> 00:37:15,800 It doesn't add the flavor to the dish that the other roasted potatoes do. 918 00:37:15,800 --> 00:37:18,233 And I wanted to see them maybe incorporated differently. 919 00:37:18,600 --> 00:37:19,600 Thank you. 920 00:37:19,600 --> 00:37:21,000 All right, judges, thank you very much. 921 00:37:21,000 --> 00:37:23,533 Chefs, nice job. We're gonna send you back to the kitchens. 922 00:37:23,533 --> 00:37:25,367 We'll call you when we have a decision. Thank you. 923 00:37:26,367 --> 00:37:27,700 So, judges, 924 00:37:27,700 --> 00:37:31,000 some excellent entrees despite the restriction of a double coin toss. 925 00:37:31,000 --> 00:37:34,700 Now I hope it won't take another coin toss to decide the winner. 926 00:37:34,700 --> 00:37:37,166 Twenty points available in gameplay. 927 00:37:37,166 --> 00:37:38,533 Twenty points available in taste. 928 00:37:38,533 --> 00:37:39,642 Ten points in plating. 929 00:37:39,642 --> 00:37:40,100 Ten points in plating. 930 00:37:46,900 --> 00:37:50,600 You're all winners, and that's the reason we brought you back. 931 00:37:50,600 --> 00:37:52,867 We were looking for a Winner Winner One Big Dinner, 932 00:37:52,867 --> 00:37:54,467 and I think y'all delivered. 933 00:37:54,467 --> 00:37:58,967 Going into this round, Martel and Jamilah both had 40, 934 00:37:58,967 --> 00:38:01,367 but got an extra point for getting in second place. 935 00:38:01,367 --> 00:38:02,900 Josh was at a 34. 936 00:38:02,900 --> 00:38:05,166 And Day was at a 42, 937 00:38:05,166 --> 00:38:08,266 but got the extra two points, getting first place. 938 00:38:08,266 --> 00:38:09,642 Let's take a look at the scores. 939 00:38:09,642 --> 00:38:09,800 Let's take a look at the scores. 940 00:38:09,800 --> 00:38:13,533 Martel. 17 out of 20 in gameplay. 941 00:38:13,533 --> 00:38:15,500 16 out of 20 in taste. 942 00:38:15,500 --> 00:38:18,500 9 out of 10 for plating for a 42. 943 00:38:18,500 --> 00:38:21,700 And a 83. Congratulations. 944 00:38:21,700 --> 00:38:25,867 Jamilah. 18 out of 20 in gameplay. 945 00:38:25,867 --> 00:38:27,634 18 out of 20 in taste. 946 00:38:27,634 --> 00:38:30,266 8 on the plating for a 44. 947 00:38:30,266 --> 00:38:32,433 And an 85! 948 00:38:33,166 --> 00:38:34,166 Josh. 949 00:38:34,166 --> 00:38:36,100 Gameplay at 15. 950 00:38:37,166 --> 00:38:39,100 Taste at 16 out of 20. 951 00:38:39,100 --> 00:38:39,642 Plating for an 8 for a 39 952 00:38:39,642 --> 00:38:41,000 Plating for an 8 for a 39 953 00:38:41,000 --> 00:38:43,734 brings it up quite a bit, but to a 73. 954 00:38:43,734 --> 00:38:45,166 -[laughing] -[all applauding] 955 00:38:45,166 --> 00:38:48,233 And Day with the big lead of 44 points. 956 00:38:48,900 --> 00:38:51,266 13 out of 20 in gameplay. 957 00:38:51,266 --> 00:38:52,800 15 out of 20 in taste. 958 00:38:52,800 --> 00:38:54,700 6 for plating for a 34. 959 00:38:54,700 --> 00:38:57,166 And there you have it, ladies and gentlemen, Jamilah's the winner! 960 00:38:57,166 --> 00:38:58,100 -[yells] -[all applauding] 961 00:38:58,100 --> 00:39:00,467 I knew it, dude. I knew it. 962 00:39:00,467 --> 00:39:02,166 -[Guy] Jamilah, congratulations. -Thanks. 963 00:39:02,166 --> 00:39:04,266 All of you, wonderful to have you back. 964 00:39:04,266 --> 00:39:05,967 You're winners, that's the reason we brought you back. 965 00:39:05,967 --> 00:39:07,100 But unfortunately, we say good night, 966 00:39:07,100 --> 00:39:08,700 and hopefully we'll see you again. 967 00:39:08,700 --> 00:39:09,642 Okay? Thank you. 968 00:39:09,642 --> 00:39:09,967 Okay? Thank you. 969 00:39:09,967 --> 00:39:11,634 -[all applauding] -[Jamilah chuckles] 970 00:39:11,634 --> 00:39:12,967 -[Josh] Good job, everybody. -[Martel] Thank you. 971 00:39:12,967 --> 00:39:14,800 I'm disappointed that I'm going home, 972 00:39:14,800 --> 00:39:17,734 but I'm also still part of the GGG winners. 973 00:39:17,734 --> 00:39:19,700 And that's a very exclusive club. 974 00:39:19,700 --> 00:39:21,634 Bye, Day. Nice seeing you. 975 00:39:22,367 --> 00:39:24,367 [Day] I know I put my best foot forward 976 00:39:24,367 --> 00:39:27,800 and I'm glad I was able to come on this show again. 977 00:39:27,800 --> 00:39:30,266 [Josh] GGG is my home away from home. 978 00:39:30,266 --> 00:39:31,367 Now it's time for redemption. 979 00:39:32,700 --> 00:39:36,266 That is a big, I mean, a three-point gain on that, 85. 980 00:39:36,266 --> 00:39:38,166 -Delicious dish. Congratulations. -[Jamilah] Thank you. 981 00:39:38,166 --> 00:39:39,433 Let's go shopping. Come on over. 982 00:39:39,800 --> 00:39:41,867 Ah! I won! 983 00:39:41,867 --> 00:39:45,800 These are all really accomplished chefs, but I did it. 984 00:39:45,800 --> 00:39:48,867 And I did it by staying true to the food that I love to cook. 985 00:39:51,600 --> 00:39:54,066 As you know, there's two ways to win the money here. 986 00:39:54,066 --> 00:39:55,533 We got two minutes on the clock, 987 00:39:55,533 --> 00:39:57,166 10 questions on the list. 988 00:39:57,166 --> 00:40:00,266 Every item that you go around and find in the store will get you 2,000 bucks. 989 00:40:00,266 --> 00:40:01,867 Get all 10, win $20,000. 990 00:40:01,867 --> 00:40:05,967 Or we could skip those shenanigans of running around the store 991 00:40:05,967 --> 00:40:09,100 and we could just go to the pre-established check, 992 00:40:09,100 --> 00:40:09,642 but that check has an amount on there, let's see, 993 00:40:09,642 --> 00:40:10,967 but that check has an amount on there, let's see, 994 00:40:10,967 --> 00:40:14,367 it's anywhere between $10,000 and $20,000. 995 00:40:20,467 --> 00:40:22,066 -I wanna shop. -You wanna shop? 996 00:40:22,066 --> 00:40:25,266 I think if I didn't, my daughter would be really upset with me, so-- 997 00:40:25,266 --> 00:40:26,700 -Really? -Yes. Yes. 998 00:40:26,700 --> 00:40:28,967 -Mars, you're making your mom run. -[Jamilah laughs] 999 00:40:28,967 --> 00:40:30,800 You wanna see how much that check was for? 1000 00:40:30,800 --> 00:40:32,600 -No, I don't wanna see. -You don't wanna see it? 1001 00:40:32,600 --> 00:40:33,700 -Mmm-mmm. -[Guy] All right. 1002 00:40:33,700 --> 00:40:37,166 So I have this list here of fantastic ingredients. 1003 00:40:37,166 --> 00:40:39,642 You go grab the item, you put it in the basket, you get 2,000 bucks. 1004 00:40:39,642 --> 00:40:39,700 You go grab the item, you put it in the basket, you get 2,000 bucks. 1005 00:40:39,700 --> 00:40:42,000 -You have two minutes to do that. -Okay. 1006 00:40:42,000 --> 00:40:43,100 All right. Here we go! 1007 00:40:43,100 --> 00:40:44,166 First question is... 1008 00:40:44,166 --> 00:40:45,533 a root vegetable. 1009 00:40:45,533 --> 00:40:47,734 -And she's off! A root vegetable! -[all cheering] 1010 00:40:48,500 --> 00:40:49,634 Go, go, go! 1011 00:40:50,166 --> 00:40:51,533 Let's go. Quickly, Chef! 1012 00:40:51,533 --> 00:40:53,467 [Jamilah] Sweet potato. 1013 00:40:53,467 --> 00:40:55,734 Hot sauce for $3.99! 1014 00:40:55,734 --> 00:40:57,967 [Jamilah] Thankfully, I knew where the hot sauce aisle was 1015 00:40:57,967 --> 00:40:59,166 'cause I couldn't use it. 1016 00:40:59,166 --> 00:41:00,634 So that was an easy one. 1017 00:41:01,634 --> 00:41:04,100 [Guy] A pizza cutter wheel. 1018 00:41:04,600 --> 00:41:05,734 She's got it! 1019 00:41:05,734 --> 00:41:06,967 Fish sauce! 1020 00:41:06,967 --> 00:41:08,500 -Fish sauce? -Go, go, go! 1021 00:41:08,500 --> 00:41:09,642 [Guy] A minute 15 seconds. There you go. 1022 00:41:09,642 --> 00:41:11,367 [Guy] A minute 15 seconds. There you go. 1023 00:41:11,367 --> 00:41:14,533 Canned alligator. Mmm. My favorite. 1024 00:41:14,533 --> 00:41:15,800 [yells in frustration] 1025 00:41:15,800 --> 00:41:18,967 Chomp, chomp, chomp, chomp. There you go! 1026 00:41:18,967 --> 00:41:21,533 Pan with a flame design! 1027 00:41:21,533 --> 00:41:23,900 -[Guy] No! There you go. -[Jamilah] Sorry. Okay, got it. 1028 00:41:25,166 --> 00:41:26,734 [Guy] Turkey jerky! 1029 00:41:26,734 --> 00:41:28,367 Turkey jerky, I know where that is. 1030 00:41:28,367 --> 00:41:32,600 [Guy] Nine, eight, seven, six. 1031 00:41:32,600 --> 00:41:34,000 Instant espresso. 1032 00:41:34,000 --> 00:41:37,266 -Three, two, one. -I don't know. 1033 00:41:37,266 --> 00:41:38,367 That's it! 1034 00:41:38,367 --> 00:41:39,266 [Jamilah sighs] 1035 00:41:39,266 --> 00:41:39,642 Whoo! Family vacation, here we come. 1036 00:41:39,642 --> 00:41:41,367 Whoo! Family vacation, here we come. 1037 00:41:41,367 --> 00:41:45,000 -$14,000, congratulations. -[all cheering] 1038 00:41:45,000 --> 00:41:47,367 Where are we gonna go, Mars? Where are we gonna go? 1039 00:41:47,367 --> 00:41:49,166 She's won twice now! 1040 00:41:49,166 --> 00:41:50,266 How much money is that? 1041 00:41:50,266 --> 00:41:52,600 [Guy and Jamilah] $34,000. 1042 00:41:52,600 --> 00:41:54,166 -Ooh, that's amazing. -You gotta go check out her restaurant. 1043 00:41:54,166 --> 00:41:56,100 See you next week on GGG. 1044 00:41:56,100 --> 00:41:57,734 Adios. Get out of there, guy.