1
00:00:01,600 --> 00:00:04,166
[Guy] They are among
the most celebrated chefs
in the country.
2
00:00:05,467 --> 00:00:06,367
[Jose] Been an Iron Chef.
3
00:00:06,367 --> 00:00:07,367
[Mei] TOC Champ.
4
00:00:07,367 --> 00:00:08,400
[Jonathon]
A James Beard award-winner.
5
00:00:08,400 --> 00:00:09,367
[Nate] Chopped All-Stars.
6
00:00:09,367 --> 00:00:10,600
[Stephanie] I'm an Iron Chef.
7
00:00:10,600 --> 00:00:12,867
[Guy] And for the first time,
they're facing off
8
00:00:12,867 --> 00:00:16,634
in the most imposing culinary
colosseum, ever created,
9
00:00:17,266 --> 00:00:18,867
Flavortown Market.
10
00:00:18,867 --> 00:00:20,266
-Oh, shoot.
-Whoa.
11
00:00:20,266 --> 00:00:21,367
First time in Flavortown.
12
00:00:21,367 --> 00:00:23,367
What an overwhelming market.
[chuckles]
13
00:00:23,367 --> 00:00:25,100
This is a treat
for people at home.
14
00:00:25,100 --> 00:00:28,066
[Guy] Eight culinary
superstars are competing
in an epic,
15
00:00:28,066 --> 00:00:29,867
five-week triple G tournament.
16
00:00:29,867 --> 00:00:30,700
This is it!
17
00:00:30,700 --> 00:00:32,867
Cooking here
is absolutely insane.
18
00:00:32,867 --> 00:00:35,000
[Jonathon] Winner, winner,
fried chicken dinner.
19
00:00:35,000 --> 00:00:37,000
Attention chefs!
20
00:00:37,000 --> 00:00:39,500
Just when you thought you
were safe in Flavortown.
21
00:00:39,500 --> 00:00:41,166
[laughing]
22
00:00:41,166 --> 00:00:43,500
[Guy] And the All-Star
that proves that
they could do it all.
23
00:00:43,500 --> 00:00:44,567
Look at those yolks, bro.
24
00:00:44,567 --> 00:00:49,367
Will reap the rewards
of the $75,000 in prize money
25
00:00:49,367 --> 00:00:51,467
and who'll be crowned
the champion.
26
00:00:51,467 --> 00:00:53,867
To be the best,
you have to beat the best.
27
00:00:53,867 --> 00:00:55,166
You're an animal.
28
00:00:55,166 --> 00:00:58,667
The kick-off
of All-Star Grocery Games,
starts now.
29
00:01:02,266 --> 00:01:04,700
Let's meet our
awesome All-Star chefs.
30
00:01:04,700 --> 00:01:06,867
First we have undefeated
Iron Chef,
31
00:01:06,867 --> 00:01:09,500
and James Beard award-winning
restaurateur,
32
00:01:09,500 --> 00:01:13,100
the GOAT, the one and only
chef, Stephanie Izard.
33
00:01:13,100 --> 00:01:15,500
Top Chef runner up
and fan favorite who beat
34
00:01:15,500 --> 00:01:17,400
Bobby Flay
in a tempura battle,
35
00:01:17,400 --> 00:01:19,567
Chef Shota Nakajima.
36
00:01:19,567 --> 00:01:23,100
Chopped All-Stars Champion
and James Beard Rising Star,
37
00:01:23,100 --> 00:01:24,867
Chef Nate Appleman.
38
00:01:24,867 --> 00:01:26,200
James Beard award-winning chef
39
00:01:26,200 --> 00:01:29,400
and acclaimed Boston
restaurateur, the Fox,
40
00:01:29,400 --> 00:01:31,600
Chef Karen Akunowicz.
41
00:01:31,600 --> 00:01:33,867
Top Chef winner and renowned
restaurateur,
42
00:01:33,867 --> 00:01:36,266
the one and only,
Chef Ilan Hall.
43
00:01:36,266 --> 00:01:37,767
The culinary sensation
44
00:01:37,767 --> 00:01:39,967
who won Tournament
of Champions IV,
45
00:01:39,967 --> 00:01:42,266
Champion Chef Mei Lin.
46
00:01:42,266 --> 00:01:43,767
The James Beard award-winner
47
00:01:43,767 --> 00:01:46,467
who defeated Alex
Guarnaschelli on her own turf,
48
00:01:46,467 --> 00:01:47,867
Chef Jonathon Sawyer.
49
00:01:47,867 --> 00:01:49,667
And the legendary Iron Chef
50
00:01:49,667 --> 00:01:51,700
with 15 victories
and 15 acclaimed
51
00:01:51,700 --> 00:01:53,700
Latin-inspired restaurants
to his name,
52
00:01:53,700 --> 00:01:55,567
the big kahuna,
53
00:01:55,567 --> 00:01:58,000
Chef Jose Garces.
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00:01:58,000 --> 00:02:00,333
Ladies and gentlemen,
the Super Eight.
55
00:02:02,600 --> 00:02:03,934
There they are.
56
00:02:04,700 --> 00:02:05,667
Welcome, welcome.
57
00:02:05,667 --> 00:02:08,367
I feel as if we're all
on an even playing field.
58
00:02:08,367 --> 00:02:09,467
We're all first timers.
59
00:02:09,467 --> 00:02:11,500
I definitely need to put
my best foot forward.
60
00:02:11,500 --> 00:02:13,834
To be the best,
you have to beat the best.
61
00:02:14,266 --> 00:02:15,100
Big store, right.
62
00:02:17,166 --> 00:02:19,166
Here at Flavortown Market,
our motto is,
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"Come for the values, stay
for the competition and pain."
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00:02:22,867 --> 00:02:24,000
No, pain is not in there.
65
00:02:24,000 --> 00:02:25,500
It's just "Stay
for the competition."
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00:02:25,500 --> 00:02:27,567
Chefs, you are the most
formidable group
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00:02:27,567 --> 00:02:31,166
of first timers that
Flavortown has ever seen.
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00:02:31,166 --> 00:02:33,600
So, we have created
an All-star Triple G
Tournament,
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00:02:33,600 --> 00:02:35,266
exclusively for you.
70
00:02:35,266 --> 00:02:37,266
To win, you are gonna
have to master
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00:02:37,266 --> 00:02:39,867
a different category of each
culinary game that we have,
72
00:02:39,867 --> 00:02:41,867
from budget battles
to aisle games...
73
00:02:41,867 --> 00:02:43,500
[sighs]
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00:02:43,500 --> 00:02:46,500
[Guy] Good news is,
the chef that makes
the best dish each week,
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00:02:46,500 --> 00:02:50,066
will receive an automatic
ten thousand bucks.
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00:02:50,066 --> 00:02:51,467
Yeah.
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00:02:51,467 --> 00:02:54,867
[Guy] The chef that
conquers the entire five-week
gauntlet of the games,
78
00:02:54,867 --> 00:02:56,700
will win the
championship trophy,
79
00:02:56,700 --> 00:02:59,667
and go on a shopping spree
worth up to...
80
00:03:00,567 --> 00:03:01,934
$5.
81
00:03:02,767 --> 00:03:04,700
No, I'm sorry, $35,000.
82
00:03:04,700 --> 00:03:06,767
It's all worth it,
it's $35,000.
83
00:03:06,767 --> 00:03:07,700
We are giving away
84
00:03:07,700 --> 00:03:10,767
up to $75,000
in this tournament.
85
00:03:10,767 --> 00:03:12,600
I'm just shelling
it out, baby.
86
00:03:12,600 --> 00:03:14,867
But, the really bad news
is each week,
87
00:03:14,867 --> 00:03:17,100
the chef that prepares
the least successful dish,
88
00:03:17,100 --> 00:03:19,066
will be checking out
of the market early.
89
00:03:20,100 --> 00:03:20,967
All right.
90
00:03:20,967 --> 00:03:22,567
Since you're all
new to this joint,
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00:03:22,567 --> 00:03:24,867
we're kicking things off
with a nice, easy,
92
00:03:24,867 --> 00:03:26,367
single challenge.
93
00:03:27,467 --> 00:03:29,233
I want you to make the judges
94
00:03:30,200 --> 00:03:33,333
your signature sandwich,
and a side.
95
00:03:34,467 --> 00:03:35,400
Easy-peasy.
96
00:03:35,400 --> 00:03:37,967
Now, since you
are all, All-Stars,
97
00:03:37,967 --> 00:03:41,000
I want you to start off
with one of our most dreaded
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00:03:41,000 --> 00:03:42,467
category of games,
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00:03:42,467 --> 00:03:44,767
Limited Ingredient games.
100
00:03:44,767 --> 00:03:47,500
You will get to go shop
Flavortown Market,
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00:03:47,500 --> 00:03:50,266
anywhere you want,
but you only get
102
00:03:50,266 --> 00:03:52,367
eight ingredients or less.
103
00:03:52,700 --> 00:03:53,667
Eight ingredients?
104
00:03:54,500 --> 00:03:56,233
[Guy] Welcome to express lane.
105
00:03:56,767 --> 00:03:57,700
-Damn.
-[Guy] Listen,
106
00:03:57,700 --> 00:03:59,133
I am your friend.
107
00:04:00,200 --> 00:04:01,367
-You believe that, right.
-Yes.
108
00:04:01,367 --> 00:04:04,266
[Guy] I'm your friend. So,
I'm not gonna have you eight
109
00:04:04,266 --> 00:04:06,667
running around, bumping
into each other with carts.
110
00:04:06,667 --> 00:04:08,600
I'm gonna make this easy,
it's only eight ingredients.
111
00:04:08,600 --> 00:04:09,867
Hunter, bring me out something
112
00:04:09,867 --> 00:04:11,467
so these chefs
can get shopping.
113
00:04:11,467 --> 00:04:13,266
Sorry about this.
This is better.
114
00:04:14,767 --> 00:04:16,100
-There we go.
-[Guy] There we go.
115
00:04:16,100 --> 00:04:17,700
[all laughing]
116
00:04:17,700 --> 00:04:18,967
-Merry Christmas.
-Thank you.
117
00:04:18,967 --> 00:04:20,433
There you go. There you go.
118
00:04:21,100 --> 00:04:22,967
And, here you go, chef.
Thank you.
119
00:04:22,967 --> 00:04:24,266
-Thank you. Nice job, son.
-You're welcome.
120
00:04:24,266 --> 00:04:25,600
-All right. Good luck, chefs.
-Nice job.
121
00:04:25,600 --> 00:04:26,767
Hunter, do me a favor, uh,
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00:04:26,767 --> 00:04:28,266
you're training
in express lane today.
123
00:04:28,266 --> 00:04:30,600
So, you be right over there,
eight items or less
124
00:04:30,600 --> 00:04:31,767
-they get to work with.
-Okay.
125
00:04:31,767 --> 00:04:35,867
But, if they get three
heads of broccoli um... if...
126
00:04:35,867 --> 00:04:37,600
But if they get two
of the same thing that's fine,
127
00:04:37,600 --> 00:04:38,700
if they just get one item,
128
00:04:38,700 --> 00:04:40,433
they can go through
with that. Okay?
129
00:04:40,700 --> 00:04:41,934
[all exclaiming]
130
00:04:45,000 --> 00:04:46,500
This is my first time
in Flavortown.
131
00:04:46,500 --> 00:04:48,100
There's so many
things to choose from.
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00:04:48,100 --> 00:04:49,600
It is overwhelming.
133
00:04:49,600 --> 00:04:50,600
Insane.
134
00:04:50,600 --> 00:04:51,567
Oh, my God.
135
00:04:51,867 --> 00:04:52,767
Very impressive.
136
00:04:52,767 --> 00:04:54,166
I'm excited to just be here.
137
00:04:54,166 --> 00:04:56,700
I need to prove
myself right away.
138
00:04:56,700 --> 00:04:58,166
[Guy] Eight of my
favorite chefs.
139
00:04:58,166 --> 00:05:00,066
I'm gonna tell you right now,
they're gonna show everybody
140
00:05:00,066 --> 00:05:03,100
eight ingredients,
my mouth is watering.
141
00:05:03,100 --> 00:05:05,467
I mean, to think what
Shota Nakajima
is gonna make.
142
00:05:05,467 --> 00:05:07,367
to think what
Stephanie Izard's getting.
143
00:05:07,367 --> 00:05:09,166
Jose Garces, I mean, come on,
144
00:05:09,166 --> 00:05:11,367
two Iron Chefs are
competing right now.
145
00:05:12,000 --> 00:05:13,467
Doesn't get any
better than this.
146
00:05:13,467 --> 00:05:14,867
[Stephanie] Looks good.
147
00:05:14,867 --> 00:05:18,166
I won Top Chef back
in the day. I am an Iron Chef.
148
00:05:18,166 --> 00:05:20,166
I'm also a James Beard
award-winner.
149
00:05:20,166 --> 00:05:22,467
Of course, I want to win on my
first time in Flavortown.
150
00:05:23,166 --> 00:05:24,500
There is eight chefs
running around
151
00:05:24,500 --> 00:05:25,867
this ginormous grocery store,
152
00:05:25,867 --> 00:05:27,867
trying to find the perfect
eight ingredients
153
00:05:27,867 --> 00:05:29,867
to make their signature
sandwich and side.
154
00:05:29,867 --> 00:05:32,166
This is no joke. This is hard.
155
00:05:32,166 --> 00:05:34,066
I'm thinking, what do I eat
when I get home from work,
156
00:05:34,066 --> 00:05:35,767
when I just want
something kinda crazy
157
00:05:35,767 --> 00:05:37,367
like salty-sweet, la-la-la-la.
158
00:05:37,367 --> 00:05:38,667
Make a grilled
cheese sandwich.
159
00:05:38,667 --> 00:05:41,367
I'm gonna make
a grilled cheese with some
chocolate on the inside,
160
00:05:41,367 --> 00:05:43,100
a little bit sauteed
pineapple on top.
161
00:05:43,100 --> 00:05:45,367
I know cheese
and chocolate might
sound a little bit weird.
162
00:05:45,367 --> 00:05:46,700
My restaurants
are all over the place.
163
00:05:46,700 --> 00:05:48,867
I just kind of do a little bit
of everything.
164
00:05:48,867 --> 00:05:50,667
I love to explore flavors
165
00:05:50,667 --> 00:05:52,867
and then just make
whatever sounds yummy.
166
00:05:52,867 --> 00:05:55,367
For my side, I'm thinking
frozen fries because,
167
00:05:55,367 --> 00:05:57,000
I eat them all the time,
'cause they're delicious.
168
00:05:57,000 --> 00:05:58,700
[Hunter] Seven and eight.
All right, you're good to go.
169
00:05:58,700 --> 00:06:00,467
-Thanks, Hunter.
-[Hunter] Here you go.
170
00:06:00,467 --> 00:06:02,066
Buttermilk, buttermilk,
buttermilk
171
00:06:02,066 --> 00:06:05,367
All sandwiches are a math
problem you need to solve.
172
00:06:05,367 --> 00:06:06,433
Buttermilk.
173
00:06:06,433 --> 00:06:08,667
And I know that chicken thigh
is four to five ounces,
174
00:06:08,667 --> 00:06:11,400
and I know the 3 ounce bun
to that chicken thigh
175
00:06:11,400 --> 00:06:12,967
is the perfect ratio.
176
00:06:12,967 --> 00:06:14,266
So, I decided to go with
177
00:06:14,266 --> 00:06:16,400
a classic
fried chicken sandwich
178
00:06:16,400 --> 00:06:18,200
with frozen French fries.
179
00:06:18,200 --> 00:06:19,567
I mean, who doesn't like
fried chicken?
180
00:06:19,867 --> 00:06:20,934
Chilli sauce.
181
00:06:21,600 --> 00:06:23,467
I am Chef Jonathon Sawyer
182
00:06:23,467 --> 00:06:25,266
from restaurant
Kindling in Chicago.
183
00:06:25,266 --> 00:06:26,567
A James Beard award-winner.
184
00:06:27,100 --> 00:06:28,867
Cabbage, cabbage, cabbage.
185
00:06:28,867 --> 00:06:31,567
I've served many a piece
of fried chicken in my life
186
00:06:31,567 --> 00:06:33,600
and my wife even told me
that she married me
187
00:06:33,600 --> 00:06:34,634
for my chicken.
188
00:06:35,567 --> 00:06:37,266
Eighteen years strong.
189
00:06:37,266 --> 00:06:39,100
I really gotta make sure
this is my best
190
00:06:39,100 --> 00:06:41,000
sandwich I could
possibly make.
191
00:06:41,000 --> 00:06:42,667
Nobody wants to go home
in the first round.
192
00:06:44,100 --> 00:06:46,100
As an Iron Chef,
we're usually unlimited
193
00:06:46,100 --> 00:06:47,467
with the ingredients we get.
194
00:06:47,467 --> 00:06:49,967
With only eight ingredients,
that's tough.
195
00:06:49,967 --> 00:06:51,500
I am Chef Jose Garces.
196
00:06:51,500 --> 00:06:54,467
I'm an Iron Chef,
James Beard award-winner,
197
00:06:54,467 --> 00:06:56,100
restaurateur.
198
00:06:56,100 --> 00:06:57,400
Overall, nice guy.
199
00:06:57,400 --> 00:06:58,767
Ground pork, where are you?
200
00:06:58,767 --> 00:07:01,166
For my signature sandwich
and a side,
201
00:07:01,166 --> 00:07:03,600
I'm making
a chori-frita burger
202
00:07:03,600 --> 00:07:05,166
with plantains.
203
00:07:05,166 --> 00:07:07,967
This sandwich really
ties into my Latin roots.
204
00:07:07,967 --> 00:07:11,166
It wins awards
year in and year out.
205
00:07:11,166 --> 00:07:13,867
I've never run around
a grocery store and honestly,
206
00:07:13,867 --> 00:07:15,467
that's been my biggest
nightmare,
207
00:07:15,467 --> 00:07:16,600
in coming to Flavortown.
208
00:07:16,600 --> 00:07:18,567
Lettuce, lettuce, lettuce
where are you?
209
00:07:18,567 --> 00:07:21,266
It's this vision of me
running around like a mad man.
210
00:07:22,867 --> 00:07:23,867
All right. That's it.
211
00:07:23,867 --> 00:07:24,934
It's not gonna be easy.
212
00:07:27,400 --> 00:07:29,000
My name is Nate Appleman.
213
00:07:29,000 --> 00:07:31,300
I was a James Beard
award-winner for Rising Star
214
00:07:31,300 --> 00:07:33,166
and I had
Cookbook of the Year.
215
00:07:33,700 --> 00:07:35,467
First round in Flavortown.
216
00:07:35,467 --> 00:07:37,634
This one feels like
a whole new ball game.
217
00:07:38,166 --> 00:07:39,467
Kaiser rolls, Kaiser rolls.
218
00:07:39,467 --> 00:07:41,266
For my signature sandwich
and side,
219
00:07:41,266 --> 00:07:44,333
I'm gonna make
a bodega style chopped cheese.
220
00:07:45,000 --> 00:07:47,166
A chopped cheese is basically
221
00:07:47,166 --> 00:07:49,166
a cheese burger all chopped up
222
00:07:49,166 --> 00:07:50,533
and put on bolillo rolls
223
00:07:50,867 --> 00:07:52,066
Bolillo.
224
00:07:52,066 --> 00:07:53,100
With only eight ingredients
225
00:07:53,100 --> 00:07:54,967
I have to be
extremely strategic.
226
00:07:54,967 --> 00:07:57,367
I'm gonna grab a ground beef
and bacon mixture
227
00:07:57,367 --> 00:07:59,667
because that's gonna
count as one ingredient.
228
00:08:00,300 --> 00:08:01,233
Mustard, ketchup.
229
00:08:01,967 --> 00:08:02,867
It's over here somewhere.
230
00:08:02,867 --> 00:08:04,400
I also wanna grab
sriracha ketchup.
231
00:08:04,400 --> 00:08:06,066
Two ingredients in one.
232
00:08:06,066 --> 00:08:09,133
And plantains are the perfect
side for this chopped cheese.
233
00:08:09,367 --> 00:08:10,400
American.
234
00:08:10,400 --> 00:08:11,367
-American cheese?
-Right there.
235
00:08:11,367 --> 00:08:12,600
-Yes.
-Right here.
236
00:08:12,600 --> 00:08:14,400
Right here, right here.
237
00:08:14,400 --> 00:08:17,000
-Thank you, sir.
-Yeah, that's where
you're goin'.
238
00:08:17,000 --> 00:08:21,266
One, two, three, four,
five, six, seven, eight.
I got eight.
239
00:08:23,266 --> 00:08:25,867
Shopping in Flavortown
is banana pants.
240
00:08:25,867 --> 00:08:30,233
Nothing prepares you for how
vast the Flavortown market is.
241
00:08:30,767 --> 00:08:32,166
I'm Karen Akunowicz.
242
00:08:32,166 --> 00:08:35,166
I was a James Beard
nominated chef for four years
243
00:08:35,166 --> 00:08:39,367
and won in 2018
for Best Chef, Northeast.
244
00:08:39,367 --> 00:08:41,266
For my signature
sandwich and side,
245
00:08:41,266 --> 00:08:44,867
I decided to go with
a gyro and onion rings.
246
00:08:44,867 --> 00:08:46,000
I grew up eating gyros.
247
00:08:46,000 --> 00:08:48,000
And while I have
Italian restaurants now,
248
00:08:48,000 --> 00:08:50,000
I spent a lot of time
working at a modern,
249
00:08:50,000 --> 00:08:51,367
Middle Eastern restaurant.
250
00:08:51,367 --> 00:08:53,266
-Look at her,
just smiling away.
-Oh, yeah.
251
00:08:53,266 --> 00:08:55,367
-[Guy] Oh, yeah.
-[Karen laughs]
252
00:08:55,367 --> 00:08:57,367
[Guy] She's one
of my favorites. They're all.
253
00:08:57,367 --> 00:08:58,867
I mean, this is really for me,
254
00:08:58,867 --> 00:09:01,033
this is like inviting
everybody to my
birthday party.
255
00:09:02,100 --> 00:09:04,767
My name is Shota Nakajima
and I own Taku and Kobo,
256
00:09:04,767 --> 00:09:06,100
in Seattle, Washington.
257
00:09:06,100 --> 00:09:08,467
I don't want to do
a simple sandwich,
258
00:09:08,467 --> 00:09:11,200
yet I only have eight
ingredients I can work with.
259
00:09:11,200 --> 00:09:13,367
So, I have to be
smart about this.
260
00:09:13,367 --> 00:09:15,266
The first thing
that comes to mind,
261
00:09:15,266 --> 00:09:16,700
Katsu Sandos.
262
00:09:16,700 --> 00:09:19,266
And for the side,
I wanna do a light slaw
263
00:09:19,266 --> 00:09:20,600
with some apples in it.
264
00:09:20,600 --> 00:09:23,266
Katsu sandos are deep fried
cutlet sandwiches
265
00:09:23,266 --> 00:09:24,867
with Kewpie mayo
266
00:09:24,867 --> 00:09:26,767
and a lot of yummy sauce.
267
00:09:26,767 --> 00:09:28,667
Do you have Kewpie?
Of course you do.
268
00:09:29,266 --> 00:09:31,200
There we go.
269
00:09:31,200 --> 00:09:34,100
I was born in Japan.
I came to the States
at a young age.
270
00:09:34,100 --> 00:09:36,867
So, it feels right to make
a Japanese dish
271
00:09:36,867 --> 00:09:38,934
as my first dish
in Flavortown.
272
00:09:39,700 --> 00:09:41,567
Ha, look at that.
That's my Teriyaki sauce.
273
00:09:44,000 --> 00:09:44,967
Whoo.
274
00:09:44,967 --> 00:09:46,300
I actually love the fact
275
00:09:46,300 --> 00:09:48,100
that I can only use
eight ingredients.
276
00:09:48,100 --> 00:09:49,600
I need to have
some sort of focus.
277
00:09:49,600 --> 00:09:51,367
If I would've had
a free reign,
278
00:09:51,367 --> 00:09:53,367
I would lose my mind.
279
00:09:53,367 --> 00:09:56,567
My name is Ilan Hall. I won
Top Chef a long time ago.
280
00:09:56,567 --> 00:09:57,967
And I'm kind of
all over the place
281
00:09:57,967 --> 00:10:00,333
in terms of what my
culinary identity is.
282
00:10:01,667 --> 00:10:02,734
For my signature sandwich,
283
00:10:02,734 --> 00:10:05,266
I wanna make a ham, egg,
and cheese on pan con tomate
284
00:10:05,266 --> 00:10:07,767
and serve it with roasted
Maitake mushroom.
285
00:10:07,767 --> 00:10:10,200
I think rubbing a piece
of very good toasted bread
286
00:10:10,200 --> 00:10:12,600
with garlic, tomato,
olive oil and salt,
287
00:10:12,600 --> 00:10:15,266
is one of the most delicious
things you can do to bread.
288
00:10:16,166 --> 00:10:17,367
My motto in competition
289
00:10:17,367 --> 00:10:18,767
is make it too
delicious to lose.
290
00:10:21,500 --> 00:10:24,266
My name is Mei Lin.
I live in Los Angeles
291
00:10:24,266 --> 00:10:26,767
and I'm TOC IV Champ.
292
00:10:26,767 --> 00:10:27,700
Chef Mei Lin!
293
00:10:27,700 --> 00:10:29,700
[applause and cheering]
294
00:10:29,700 --> 00:10:32,467
My signature sandwich
is actually a fried chicken
sandwich,
295
00:10:32,467 --> 00:10:36,867
with a spice mix that
contains 25 ingredients.
296
00:10:36,867 --> 00:10:39,500
That's way too
many ingredients.
I need to pivot,
297
00:10:39,500 --> 00:10:41,467
So, for my signature
sandwich and side,
298
00:10:41,467 --> 00:10:44,166
I'm thinking of making
a beef-bacon cheeseburger
299
00:10:44,166 --> 00:10:46,066
with a side of tater tots.
300
00:10:47,000 --> 00:10:49,600
I pick out a burger mix
301
00:10:49,600 --> 00:10:52,700
half ground beef
and half ground bacon,
302
00:10:52,700 --> 00:10:54,333
with those
two ingredients in one.
303
00:10:54,667 --> 00:10:55,767
That's a smart move.
304
00:10:56,500 --> 00:10:58,000
[Guy] Here comes our champ.
305
00:10:58,000 --> 00:11:00,700
Well, anytime you
could get a TOC Champ here.
306
00:11:00,700 --> 00:11:02,200
You know, she's
on a tour right now,
307
00:11:02,200 --> 00:11:03,834
probably around the world.
308
00:11:04,867 --> 00:11:05,834
What are you thinkin'?
309
00:11:06,467 --> 00:11:07,867
I'm making a burger.
310
00:11:07,867 --> 00:11:09,667
-I wouldn't
expect that from you.
-[Mei] Yeah.
311
00:11:09,667 --> 00:11:11,266
One, two, three.
312
00:11:11,266 --> 00:11:13,467
This is hard because,
you only have
313
00:11:13,467 --> 00:11:15,367
eight ingredients
to work with.
314
00:11:15,367 --> 00:11:16,867
Should I grab this?
Should I not?
315
00:11:16,867 --> 00:11:19,500
Do I need this?
Do I not need this?
316
00:11:19,500 --> 00:11:22,066
This only adds
to the madness of Flavortown.
317
00:11:22,066 --> 00:11:23,467
...and eight.
You're good to go.
318
00:11:23,467 --> 00:11:24,734
There you go.
319
00:11:25,500 --> 00:11:27,867
[Guy] Eight superchefs, got
a champ competing right here.
320
00:11:27,867 --> 00:11:29,266
Two Iron Chefs competing.
321
00:11:29,266 --> 00:11:32,300
Multiple wins and accolades,
James Beard award-winners.
322
00:11:32,300 --> 00:11:33,834
I mean, you name it,
they're all here.
323
00:11:34,567 --> 00:11:36,300
One cook, and you're done.
324
00:11:36,300 --> 00:11:37,333
One chef...
325
00:11:38,100 --> 00:11:39,600
...maybe two.
326
00:11:39,600 --> 00:11:41,233
...will be going home
after this round.
327
00:11:42,500 --> 00:11:43,467
I wanna push 'em hard.
328
00:11:53,900 --> 00:11:55,367
[Guy] Twenty-five minutes.
329
00:11:56,300 --> 00:11:58,567
All right, judges,
eight of the best,
330
00:11:58,567 --> 00:11:59,767
fan of all of them.
331
00:11:59,767 --> 00:12:01,867
I mean, you're talking
about an All-Star group
of chefs here.
332
00:12:01,867 --> 00:12:04,867
These are chefs
who've competed
in all the competitions.
333
00:12:04,867 --> 00:12:07,200
But, none of these chefs
have competed inside
334
00:12:07,200 --> 00:12:08,667
-Flavortown market.
-[Rocco] Yeah.
335
00:12:08,667 --> 00:12:10,634
-There's no way
of preparing for this.
-[Rocco] Yes.
336
00:12:11,767 --> 00:12:13,300
Chefs, I guess we're
right in front of you.
337
00:12:13,300 --> 00:12:14,567
This is so great.
338
00:12:14,567 --> 00:12:16,767
Chef, Stephanie Izard,
she's won every single
339
00:12:16,767 --> 00:12:18,500
competition she's
ever been a part of.
340
00:12:18,500 --> 00:12:21,166
She is one of the greatest
chefs that this country has
341
00:12:21,166 --> 00:12:22,533
ever, ever had.
342
00:12:23,667 --> 00:12:24,867
[Guy] Go. What you got for us?
343
00:12:24,867 --> 00:12:26,300
I see... do I see chocolate?
344
00:12:26,300 --> 00:12:29,667
I'm making a grilled cheese
and chocolate sandwich.
345
00:12:29,667 --> 00:12:31,066
Chocolate grilled cheese?
346
00:12:31,066 --> 00:12:32,500
Yes, chocolate grilled cheese.
347
00:12:32,500 --> 00:12:33,767
That's absolutely
348
00:12:33,767 --> 00:12:35,200
-whacked out,
just so you know.
-[Stephanie chuckles]
349
00:12:35,200 --> 00:12:36,967
It's my first time
in Flavortown,
350
00:12:36,967 --> 00:12:38,300
so I really wanted to show
351
00:12:38,300 --> 00:12:40,166
my style of cooking.
352
00:12:40,166 --> 00:12:42,266
I love to think of putting
different flavors together
353
00:12:42,266 --> 00:12:43,467
that you might not think of.
354
00:12:43,467 --> 00:12:45,300
Grilled cheese with
chocolate and pineapple,
355
00:12:45,300 --> 00:12:46,867
it doesn't seem like
it's gonna work,
356
00:12:46,867 --> 00:12:48,166
but it does.
357
00:12:48,166 --> 00:12:49,367
First thing I'm gonna
get started on,
358
00:12:49,367 --> 00:12:50,767
is the pineapple sauce.
359
00:12:50,767 --> 00:12:51,867
Just start off
with brown butter,
360
00:12:51,867 --> 00:12:53,200
it's all nutty and delicious.
361
00:12:53,200 --> 00:12:55,166
Some serrano chillies.
362
00:12:55,166 --> 00:12:56,300
And then you
heat it with fish sauce.
363
00:12:56,300 --> 00:12:58,266
Suddenly, you've got all
of these layers of flavor.
364
00:12:58,266 --> 00:13:02,433
Salty, sweet, spicy,
in like one little topper.
365
00:13:05,567 --> 00:13:07,166
You are so loud, Shota.
366
00:13:07,166 --> 00:13:09,667
Shota and I are sharing
stations cooking.
367
00:13:09,667 --> 00:13:13,567
We competed together in 2017
on Iron Chef Gauntlet.
368
00:13:13,567 --> 00:13:16,467
His food is beautiful,
it's precise.
369
00:13:16,467 --> 00:13:18,200
He is a great chef.
370
00:13:18,200 --> 00:13:19,400
James Beard nominated.
371
00:13:19,400 --> 00:13:20,967
He's definitely someone
to worry about.
372
00:13:20,967 --> 00:13:22,500
[pounding chicken]
373
00:13:22,500 --> 00:13:23,567
[Stephanie] What
are you making?
374
00:13:23,567 --> 00:13:25,166
Uh, Katsu Sando.
375
00:13:25,166 --> 00:13:26,934
Oh, yeah, of course you are.
376
00:13:29,100 --> 00:13:30,266
Uh, pork katsu.
377
00:13:30,266 --> 00:13:33,166
I got a lot of awards for this
one at my old restaurant.
378
00:13:33,166 --> 00:13:36,266
And, uh, I still do it as
a special at my current bar.
379
00:13:36,266 --> 00:13:38,400
Because, Katsu Sando,
it's one of my favorites.
380
00:13:38,400 --> 00:13:40,200
So, I got the bread ready
real quick
381
00:13:40,200 --> 00:13:44,000
and I'm gonna use the extra
bread to make some panko.
382
00:13:44,000 --> 00:13:47,200
I wish I had more items
that I could purchase.
383
00:13:47,200 --> 00:13:48,300
I would have loved some eggs,
384
00:13:48,300 --> 00:13:51,000
I would have loved
panko to bread the pork.
385
00:13:51,000 --> 00:13:54,233
Instead, I used
the edges of the brioche.
386
00:13:55,100 --> 00:13:56,467
I like it, I dig it.
387
00:13:56,467 --> 00:13:58,500
Chef Shota has come up
with a really great example
388
00:13:58,500 --> 00:13:59,767
of double use
of an ingredient.
389
00:13:59,767 --> 00:14:01,567
[Rocco] Using the bread
for the sandwich and then,
390
00:14:01,567 --> 00:14:03,634
making breadcrumbs
out of it. Pretty smart.
391
00:14:04,900 --> 00:14:07,166
I'm gonna make
a fried chicken sando
392
00:14:07,166 --> 00:14:08,967
with a creamy slaw on top,
393
00:14:08,967 --> 00:14:10,467
nice brioche bun.
394
00:14:10,467 --> 00:14:13,400
We only have eight ingredients
so I really planned this dish
395
00:14:13,400 --> 00:14:15,567
to utilize the station pantry.
396
00:14:15,567 --> 00:14:17,100
That paprika and the cayenne
397
00:14:17,100 --> 00:14:19,033
are gonna get used
all over this plate.
398
00:14:19,500 --> 00:14:20,567
Big man, talk to me.
399
00:14:20,567 --> 00:14:22,500
Talking about some fried
chicken sandwich over here.
400
00:14:22,500 --> 00:14:25,066
Okay, then you know
that this is my middle name.
401
00:14:25,066 --> 00:14:27,400
You know, I didn't
get this shape on accident.
402
00:14:27,400 --> 00:14:30,400
-Yeah, well...
-The deep fryer and I
have had a long
403
00:14:30,400 --> 00:14:31,767
-and intimate relationship.
-Intimate relationship.
404
00:14:31,767 --> 00:14:33,367
[both laughing]
405
00:14:33,367 --> 00:14:34,667
I knew where you were going.
406
00:14:34,667 --> 00:14:37,400
[Jonathon] Winner, winner,
fried chicken dinner.
407
00:14:37,400 --> 00:14:39,300
I fry it to perfection.
408
00:14:39,300 --> 00:14:40,567
Oh, look at that color.
409
00:14:40,567 --> 00:14:43,000
And I allow
it to hold in the oven.
410
00:14:43,000 --> 00:14:43,967
Feeling good, chef?
411
00:14:44,500 --> 00:14:45,667
-Yeah.
-Good.
412
00:14:45,667 --> 00:14:48,500
Jonathon Sawyer, his mind
works so much differently,
413
00:14:48,500 --> 00:14:49,767
than anyone else's.
414
00:14:49,767 --> 00:14:52,967
[Shota] He is incredibly
talented, fearless chef.
415
00:14:52,967 --> 00:14:54,400
[Jose] He's a James Beard
award-winner
416
00:14:54,400 --> 00:14:57,867
and one of my
favorite chefs of all time.
417
00:14:57,867 --> 00:14:59,033
[Jonathon] Mayo is good.
418
00:14:59,867 --> 00:15:01,166
[Guy] All right, Iron Chef.
419
00:15:01,166 --> 00:15:02,500
What's on the menu, buddy?
420
00:15:02,500 --> 00:15:04,767
I'm goin' a Cuban inspiration.
421
00:15:04,767 --> 00:15:06,300
The chori-frita burger.
422
00:15:06,300 --> 00:15:08,400
So, it's half chorizo,
half ground beef.
423
00:15:08,400 --> 00:15:09,867
This is my signature,
424
00:15:09,867 --> 00:15:12,000
'cause I've been goin'
on to Miami for so long,
425
00:15:12,000 --> 00:15:14,567
I've got some beautiful
roasted plantains
426
00:15:14,567 --> 00:15:15,634
as my side dish.
427
00:15:17,567 --> 00:15:20,900
I've beaten Morimoto,
Michael Symon, Bobby.
428
00:15:20,900 --> 00:15:24,834
And my goal is to just come
here and do what I do
and win.
429
00:15:26,166 --> 00:15:27,634
While my patties
are in the oven...
430
00:15:28,667 --> 00:15:29,867
Let those cook up.
431
00:15:29,867 --> 00:15:31,834
...I'm gonna start
working on these plantains.
432
00:15:32,667 --> 00:15:35,166
In Latin cooking,
it's used a lot.
433
00:15:35,166 --> 00:15:36,867
And in this arena,
434
00:15:36,867 --> 00:15:39,367
I'm one of the only
Latin-American chefs.
435
00:15:39,367 --> 00:15:41,400
So, just by staying
in that lane
436
00:15:41,400 --> 00:15:43,667
and sticking to my cuisine,
437
00:15:43,667 --> 00:15:45,867
I'm gonna stand out naturally.
438
00:15:45,867 --> 00:15:48,200
Jose Garces is so
well respected
439
00:15:48,200 --> 00:15:49,867
and so incredibly
well regarded
440
00:15:49,867 --> 00:15:51,567
and one of the best
at what he does.
441
00:15:51,567 --> 00:15:53,367
[Guy] Twenty-two minutes.
442
00:15:53,367 --> 00:15:55,634
Let's keep goin'.
I wanna do more than one.
443
00:15:56,867 --> 00:15:58,066
Look at those yolks, bro.
444
00:15:58,066 --> 00:15:59,300
[Guy] Chef,
what's on the menu?
445
00:15:59,300 --> 00:16:01,967
I'm gonna do a pan con tomate
on levan.
446
00:16:01,967 --> 00:16:03,667
Just with some jamon iberico,
447
00:16:03,667 --> 00:16:05,967
and instead of having
like a mayo or a sauce,
448
00:16:05,967 --> 00:16:07,567
I'm just gonna gently cook
these yolks
449
00:16:07,567 --> 00:16:09,166
and I'll put a few of 'em
on each sandwich.
450
00:16:09,166 --> 00:16:12,066
And that's just gonna
be your pop-a-yolk mayo
451
00:16:12,066 --> 00:16:14,033
-that's just gonna run down.
-Yeah. Yeah.
452
00:16:16,200 --> 00:16:18,767
The next thing I have
to really start
are my mushrooms.
453
00:16:18,767 --> 00:16:20,200
I'm doing a really, really
simple side dish,
454
00:16:20,200 --> 00:16:22,000
Maitake mushrooms
in nutritional yeast.
455
00:16:22,000 --> 00:16:23,767
Can't forget
my nutritional yeast,
456
00:16:23,767 --> 00:16:26,233
which gives this
unbelievable pack of umami.
457
00:16:27,000 --> 00:16:28,767
Stay nice, stay orderly.
458
00:16:28,767 --> 00:16:30,900
Ilan might be
the funniest chef I know.
459
00:16:30,900 --> 00:16:33,066
Ilan's cooking
is out of the box.
460
00:16:33,066 --> 00:16:34,266
But it delivers.
461
00:16:34,266 --> 00:16:36,467
[Mei] He is also
a Top Chef winner.
462
00:16:36,467 --> 00:16:38,567
He is just super accomplished.
463
00:16:38,567 --> 00:16:40,767
How do you feel about
being in this store, Ilan?
464
00:16:40,767 --> 00:16:42,767
I feel great.
It's a beautiful place.
465
00:16:42,767 --> 00:16:43,767
How do you feel?
466
00:16:43,767 --> 00:16:44,767
-Honestly?
-Yeah.
467
00:16:44,767 --> 00:16:45,967
A little overwhelmed.
468
00:16:45,967 --> 00:16:48,734
-But, you're the champion,
so you know.
-Oh, you know.
469
00:16:50,400 --> 00:16:51,767
All right. What's on the menu?
470
00:16:51,767 --> 00:16:53,867
[Mei] I'm doing a burger.
471
00:16:53,867 --> 00:16:56,967
-[Guy] Okay.
-[Mei] I'm rubbing
the bacon burger
472
00:16:56,967 --> 00:16:58,767
with the shio koji.
473
00:16:58,767 --> 00:17:02,200
-Yeah, I just had that
earlier on my waffles.
-[Mei laughing]
474
00:17:02,200 --> 00:17:04,000
What is exactly in shio koji?
475
00:17:04,000 --> 00:17:05,400
It's actually
made out of rice.
476
00:17:05,400 --> 00:17:07,166
-Really?
-It's like inoculated rice,
477
00:17:07,166 --> 00:17:09,200
and it adds a lot of umami.
478
00:17:09,200 --> 00:17:10,500
That is awesome.
479
00:17:10,500 --> 00:17:12,767
[Antonia] You know
what I love about Mei Lin,
480
00:17:12,767 --> 00:17:16,400
her technique is what
always floors me.
481
00:17:16,400 --> 00:17:19,467
She has the ability to cook
in any kind of sand box.
482
00:17:19,467 --> 00:17:22,767
But her technique is always
like, spot on and flawless.
483
00:17:22,767 --> 00:17:24,100
[Mei] I finish the burgers
in the oven,
484
00:17:24,100 --> 00:17:26,266
just to kind of actually
let the cheese melt.
485
00:17:27,567 --> 00:17:31,667
I'm gonna win this
tournament because
I'm determined to win.
486
00:17:31,667 --> 00:17:34,333
I want that trophy to sit
next to my TOC belt.
487
00:17:35,100 --> 00:17:36,300
[exhales]
488
00:17:36,300 --> 00:17:37,467
[Guy] Twenty minutes.
489
00:17:38,867 --> 00:17:41,000
All right, Appleman, let's go.
490
00:17:41,000 --> 00:17:42,066
What's on the menu, buddy?
491
00:17:42,066 --> 00:17:43,467
We're making a, uh,
492
00:17:43,967 --> 00:17:45,300
bodega chopped cheese,
493
00:17:45,300 --> 00:17:47,000
which is like basically
a hamburger.
494
00:17:47,000 --> 00:17:49,967
We chop this, throw
in American cheese,
you chop it all up,
495
00:17:49,967 --> 00:17:52,634
onions, chillies,
lettuce, tomato,
496
00:17:52,867 --> 00:17:54,300
amazing bun.
497
00:17:54,300 --> 00:17:55,400
We're gonna go plantains
498
00:17:55,400 --> 00:17:57,100
because my wife
is half Dominican.
499
00:17:57,100 --> 00:17:58,233
Got it. Okay.
500
00:17:59,767 --> 00:18:01,767
[Jonathon] Nate Appleman,
won the Beard award,
501
00:18:01,767 --> 00:18:02,967
Food and Wine Best New Chef,
502
00:18:02,967 --> 00:18:04,967
and the best book,
all in one year.
503
00:18:04,967 --> 00:18:08,300
He's someone that I've
looked up to initially
for a really long time.
504
00:18:08,300 --> 00:18:12,333
He has been competing
and winning consistently
for years.
505
00:18:14,567 --> 00:18:16,400
-All right.
What's on the menu?
-Hey.
506
00:18:16,400 --> 00:18:18,767
So, this is gonna be like
a Middle Eastern gyro.
507
00:18:18,767 --> 00:18:20,200
Wasn't seeing that from you.
508
00:18:20,200 --> 00:18:22,400
-Because a lot of Greek places
that I kinda grew up in...
-[Guy] Right.
509
00:18:22,400 --> 00:18:25,000
...you would either get
French fries or onion rings
510
00:18:25,000 --> 00:18:27,734
-that you would put
into your Gyro.
-Okay.
511
00:18:29,200 --> 00:18:30,967
[Karen] While I have
Italian restaurants now,
512
00:18:30,967 --> 00:18:33,567
I have this deep knowledge
of other cuisines.
513
00:18:33,567 --> 00:18:35,367
Greek food is one of them.
514
00:18:35,367 --> 00:18:37,634
The first thing I'm gonna do,
is start on my kofta.
515
00:18:38,467 --> 00:18:39,900
I love Karen Akunowicz.
516
00:18:39,900 --> 00:18:44,367
Karen is like, a warm hug.
She cooks from the heart.
517
00:18:44,367 --> 00:18:46,667
She's also a James Beard
award-winner.
518
00:18:46,667 --> 00:18:47,667
She's fierce.
519
00:18:47,667 --> 00:18:48,634
She's the fox.
520
00:18:49,767 --> 00:18:50,967
[Guy] Seventeen minutes.
521
00:18:50,967 --> 00:18:52,066
Seventeen.
522
00:18:52,066 --> 00:18:53,033
Hey, Dad.
523
00:18:54,066 --> 00:18:55,300
Um, I've been thinking.
524
00:18:55,300 --> 00:18:57,667
You know, All-Star chefs only
having eight ingredients,
525
00:18:57,667 --> 00:18:59,200
I feel kinda bad about that.
526
00:18:59,200 --> 00:19:01,000
So, I've made 'em coupons.
527
00:19:01,000 --> 00:19:03,066
Are these helpful coupons
or hurting coupons?
528
00:19:03,066 --> 00:19:04,300
We'll check 'em out
and look at 'em.
529
00:19:04,300 --> 00:19:05,300
[Antonia] Uh-oh.
530
00:19:05,300 --> 00:19:07,367
-Oh, more craziness coming.
-Yeah, here we go.
531
00:19:07,367 --> 00:19:09,867
Attention chefs!
Attention chefs!
532
00:19:09,867 --> 00:19:11,133
Let's stop the clock.
533
00:19:14,400 --> 00:19:17,333
-Just when you thought
you were safe in Flavortown.
-Yeah.
534
00:19:24,500 --> 00:19:27,300
Attention chefs!
Let's stop the clock.
535
00:19:27,300 --> 00:19:29,867
Now, to make up for your
limited ingredients,
536
00:19:29,867 --> 00:19:32,266
Hunter has unfortunately
made you some
537
00:19:32,266 --> 00:19:33,867
complimentary coupons,
538
00:19:33,867 --> 00:19:38,100
redeemable for one
additional store item.
539
00:19:38,100 --> 00:19:39,266
Not just any item,
540
00:19:39,266 --> 00:19:42,400
it must be the special
selection item on the coupon.
541
00:19:42,400 --> 00:19:43,967
Please check with
Hunter right now,
542
00:19:43,967 --> 00:19:47,066
grab your coupon
and go get your
mandatory ingredient.
543
00:19:47,066 --> 00:19:48,767
[all clamoring]
544
00:19:48,767 --> 00:19:50,400
Oh, free coupon here.
545
00:19:50,400 --> 00:19:52,066
[Antonia] They thought
they were safe.
546
00:19:52,066 --> 00:19:53,767
They thought they were just
gonna be in their station,
547
00:19:53,767 --> 00:19:55,667
and cook one dish and a side.
548
00:19:55,667 --> 00:19:57,166
Can't leave my chicken.
549
00:19:57,166 --> 00:19:59,834
-[Rocco] And here it comes...
-[Antonia] And off
they go to the races.
550
00:20:01,266 --> 00:20:02,600
Where's the dolly?
551
00:20:02,600 --> 00:20:06,367
I picked
grab and go deli item.
552
00:20:07,400 --> 00:20:08,567
I find some slaw.
553
00:20:08,567 --> 00:20:11,166
A slaw is the perfect
addition to my burger.
554
00:20:11,667 --> 00:20:12,767
Okay.
555
00:20:12,767 --> 00:20:14,867
-Right there.
-Clearance section item.
556
00:20:14,867 --> 00:20:15,834
Where is clearance section?
557
00:20:16,266 --> 00:20:17,667
[Guy] Aisle six, chef.
558
00:20:17,667 --> 00:20:19,500
[Nate] There is a hodgepodge
of things over here.
559
00:20:19,500 --> 00:20:21,600
There's cans, there's jars,
560
00:20:21,600 --> 00:20:24,033
and then I see, relish.
561
00:20:24,667 --> 00:20:25,567
All right. [straining]
562
00:20:25,567 --> 00:20:27,400
Relish on a chopped cheese,
563
00:20:27,400 --> 00:20:28,500
what a score.
564
00:20:28,500 --> 00:20:30,066
[Jonathon]
International mystery.
565
00:20:30,066 --> 00:20:33,000
International mystery
section item.
566
00:20:33,000 --> 00:20:35,867
I know exactly what
I'm gonna use, fish sauce.
567
00:20:35,867 --> 00:20:37,266
[under breath] Fish sauce.
568
00:20:37,266 --> 00:20:40,166
The fish sauce
is a perfect addition
to my fried chicken sandwich.
569
00:20:40,166 --> 00:20:41,400
This is actually great.
570
00:20:41,400 --> 00:20:42,500
[Stephanie] Grab and go
deli item?
571
00:20:42,500 --> 00:20:44,500
Where's the...
where's the grab and go deli?
572
00:20:44,500 --> 00:20:46,033
Grab and go deli item.
573
00:20:46,266 --> 00:20:47,767
Geez Louise.
574
00:20:47,767 --> 00:20:49,767
Pain center,
I love you too.
575
00:20:49,767 --> 00:20:51,967
It's basically all of these,
sort of, side dishes
576
00:20:51,967 --> 00:20:53,967
that you would get
with your deli meats.
577
00:20:53,967 --> 00:20:55,467
Really don't want
any of this stuff.
578
00:20:55,467 --> 00:20:57,667
There's some noodles,
like a noodle salad.
579
00:20:57,667 --> 00:21:00,667
And I think to myself,
"That's something I would have
in my refrigerator,
580
00:21:00,667 --> 00:21:02,433
and might just
add into my disco fries."
581
00:21:03,600 --> 00:21:05,066
[Jose] Refried beans.
582
00:21:05,066 --> 00:21:07,600
I got international
mystery section item.
583
00:21:07,600 --> 00:21:10,166
That's great.
There's a Latin section
in there.
584
00:21:10,166 --> 00:21:14,066
Plantains typically go well
with refried beans.
585
00:21:14,066 --> 00:21:15,667
That's gonna work just fine.
586
00:21:15,667 --> 00:21:17,066
[Shota] Good for one.
587
00:21:17,066 --> 00:21:18,667
Check stand snack.
588
00:21:18,667 --> 00:21:20,867
It's snacks
and there's chips.
589
00:21:20,867 --> 00:21:23,400
Sandwiches, slaw...
can't go wrong.
590
00:21:23,400 --> 00:21:24,634
Love it.
591
00:21:26,000 --> 00:21:27,600
[Ilan] I have to get
something from
592
00:21:27,600 --> 00:21:28,967
the clearance section.
593
00:21:28,967 --> 00:21:30,100
This is clearance too?
594
00:21:30,100 --> 00:21:33,066
The only three things
that I can see are mustard,
595
00:21:33,066 --> 00:21:35,200
relish and hot sauce.
596
00:21:35,200 --> 00:21:36,767
And the only thing
that'll actually work
597
00:21:36,767 --> 00:21:38,967
in my pan con tomate,
ham, egg and cheese
598
00:21:38,967 --> 00:21:40,166
is gonna be the hot sauce.
599
00:21:40,166 --> 00:21:41,333
Let's go.
600
00:21:41,967 --> 00:21:43,934
[Karen] Checkout stand snack.
601
00:21:46,367 --> 00:21:48,166
I grab the potato sticks.
602
00:21:48,166 --> 00:21:50,667
I am going
to stuff my potato sticks
603
00:21:50,667 --> 00:21:52,367
into my gyro.
604
00:21:52,867 --> 00:21:54,367
-So, isn't that nice?
-No.
605
00:21:54,367 --> 00:21:55,500
-[Hunter] No? It's not nice?
-[Guy] No.
606
00:21:55,500 --> 00:21:57,400
[chuckles]
They've got food cooking.
607
00:21:57,400 --> 00:21:58,500
[Hunter] That's my bad.
608
00:21:58,500 --> 00:22:00,867
I'll... I'll take the...
I'll take the hit on that one.
609
00:22:00,867 --> 00:22:02,300
They're taking
the hit on that,
610
00:22:02,300 --> 00:22:03,767
-but go ahead.
-Okay.
611
00:22:03,767 --> 00:22:05,567
-[Antonia] Did you get
the deli counter?
-Grab and go deli.
612
00:22:05,567 --> 00:22:08,066
Oh, grab and go deli
is the hardest one.
613
00:22:08,066 --> 00:22:10,166
-[Stephanie] There's, like,
all this weird stuff.
-I know.
614
00:22:10,867 --> 00:22:11,967
[Guy] Chef what did you get?
615
00:22:11,967 --> 00:22:13,166
[Stephanie] I got
a little noodle salad
616
00:22:13,166 --> 00:22:15,200
which would be something
I would find in my fridge
617
00:22:15,200 --> 00:22:16,667
-regularly, so--
-Where are you gonna put it?
618
00:22:16,667 --> 00:22:18,667
It's gonna go on my fries.
You know, like, messy fries.
619
00:22:18,667 --> 00:22:21,066
Oh, so it's gonna
be kind of like your...
your garbage fries.
620
00:22:21,066 --> 00:22:22,266
-[Stephanie] Yeah, exactly.
-Got it. All right.
621
00:22:22,266 --> 00:22:23,767
[Stephanie] When the fries
come out of the fryer
622
00:22:23,767 --> 00:22:24,867
they look
crispy and delicious.
623
00:22:24,867 --> 00:22:26,567
I would honestly just
start eating them right now.
624
00:22:27,867 --> 00:22:29,400
Lastly, I need to actually
625
00:22:29,400 --> 00:22:31,533
toast my bread and make
a grilled cheese sandwich.
626
00:22:32,100 --> 00:22:34,867
Why do I want to win so bad?
627
00:22:34,867 --> 00:22:37,300
I am a sore loser I will say.
It's a natural trait.
628
00:22:37,300 --> 00:22:38,500
It just comes to me.
629
00:22:38,500 --> 00:22:40,867
But the winning dish
gets $10,000.
630
00:22:40,867 --> 00:22:42,500
It's just fun to win.
631
00:22:42,500 --> 00:22:44,967
Next up, I take my chocobar
and grate it on top
632
00:22:44,967 --> 00:22:47,667
so I get just enough chocolate
to get those earthy notes.
633
00:22:47,667 --> 00:22:48,867
I kind of wanna
eat them right now.
634
00:22:48,867 --> 00:22:50,767
Anybody have any idea
what Stephanie's doing?
635
00:22:50,767 --> 00:22:52,300
If you find out, let me know.
636
00:22:52,300 --> 00:22:53,467
[judges chuckling]
637
00:22:53,467 --> 00:22:54,600
What'd you get, Chef Shota?
638
00:22:54,600 --> 00:22:56,867
[Shota] Who doesn't like
some tangy ranch chips, right?
639
00:22:56,867 --> 00:22:58,400
Nice. Tangy ranch. Good.
640
00:22:58,400 --> 00:23:00,200
I'm doing a little slaw
on the side
641
00:23:00,200 --> 00:23:03,066
so it has a little refreshing
compared to straight katsu.
642
00:23:03,066 --> 00:23:05,667
While my pork's frying
I'm gonna start on my slaw.
643
00:23:05,667 --> 00:23:07,834
Apples, basil,
644
00:23:08,667 --> 00:23:10,600
jalapeno pickle juice,
645
00:23:10,600 --> 00:23:12,867
and kewpie mayo.
646
00:23:12,867 --> 00:23:15,867
And I love the tangy chips
on top of the slaw
647
00:23:15,867 --> 00:23:18,600
because it adds
this crunch element,
this tang element
648
00:23:18,600 --> 00:23:20,400
that stands out
in a different way.
649
00:23:20,400 --> 00:23:22,400
It was kind of a bonus
to get these chips 'cause,
650
00:23:22,400 --> 00:23:24,734
I mean, sandwich and chips
is kind of a great combo.
651
00:23:26,300 --> 00:23:27,867
[Karen] I love
652
00:23:27,867 --> 00:23:31,500
having something crispy
and crunchy with my sandwich.
653
00:23:31,500 --> 00:23:34,400
So, I'm going to make
onion rings
654
00:23:34,400 --> 00:23:35,767
as my side.
655
00:23:35,767 --> 00:23:37,166
The best dish
656
00:23:37,166 --> 00:23:39,867
will win $10,000 today.
657
00:23:39,867 --> 00:23:42,266
I just had a baby.
Her name is Rogue.
658
00:23:42,266 --> 00:23:46,100
So, $10,000,
that's going right
in my baby's bank account,
659
00:23:46,100 --> 00:23:48,066
so that
she's got a safety net.
660
00:23:48,066 --> 00:23:49,400
Someday she's gonna be
old enough
661
00:23:49,400 --> 00:23:50,667
to watch these shows
662
00:23:50,667 --> 00:23:53,667
and I hope she sees her mom
663
00:23:54,300 --> 00:23:55,667
having a great time
664
00:23:55,667 --> 00:23:58,367
and seeing how passionate I am
about what I do.
665
00:23:58,367 --> 00:24:00,066
[producer, in English]
666
00:24:00,066 --> 00:24:01,667
Yep. Getting there.
667
00:24:02,667 --> 00:24:04,667
[Nate] Now that
the burger patty is cooked
668
00:24:04,667 --> 00:24:06,967
it's time to make
the chopped cheese.
669
00:24:06,967 --> 00:24:09,367
I start adding
everything together.
670
00:24:09,367 --> 00:24:12,166
And then,
I start chopping it up.
671
00:24:12,166 --> 00:24:13,300
[Guy] How are we feeling,
brother?
672
00:24:13,300 --> 00:24:14,667
This is the chopped part.
673
00:24:14,667 --> 00:24:16,400
What was
your extra ingredient?
674
00:24:16,400 --> 00:24:19,300
Uh, I grabbed the relish
from the clearance aisle.
675
00:24:19,300 --> 00:24:21,166
-[Guy] Fantastic.
-You know,
the one thing I was...
676
00:24:21,166 --> 00:24:22,567
I was missing was pickles.
677
00:24:22,567 --> 00:24:24,133
Well, you can relish on that.
678
00:24:25,166 --> 00:24:26,500
[Nate] Once my
chopped cheese is ready,
679
00:24:26,500 --> 00:24:28,333
it's time to
get my fried plantains going.
680
00:24:30,266 --> 00:24:31,767
There's big money on the line.
681
00:24:31,767 --> 00:24:33,667
It's up to $75,000.
682
00:24:33,667 --> 00:24:35,200
Stephanie Izard is here.
683
00:24:35,200 --> 00:24:36,500
Chef Shota's here.
684
00:24:36,500 --> 00:24:38,200
Iron Chef, Jose Garces.
685
00:24:38,200 --> 00:24:40,166
Those are the chefs
that I have to outlast
686
00:24:40,166 --> 00:24:42,100
to win all the money.
687
00:24:42,100 --> 00:24:43,867
[Antonia] We basically
have a front row seat
688
00:24:43,867 --> 00:24:45,667
to some of the best chefs
in the country.
689
00:24:45,667 --> 00:24:47,600
Making a sandwich
that really stands out
690
00:24:47,600 --> 00:24:49,500
in this group,
is gonna be tough.
691
00:24:49,500 --> 00:24:52,266
In any other day
and any other competition
692
00:24:52,266 --> 00:24:53,967
they're all
winning sandwiches.
693
00:24:53,967 --> 00:24:56,734
Unfortunately,
in this competition...
694
00:24:58,266 --> 00:24:59,600
two people have to go home.
695
00:25:10,000 --> 00:25:13,500
[Antonia]
The eight ingredients that
the chefs got to shop for,
696
00:25:13,500 --> 00:25:14,567
they essentially chose.
697
00:25:14,567 --> 00:25:16,867
Then all of a sudden
Hunter comes in with this,
698
00:25:16,867 --> 00:25:18,266
like, "Let me give you
a coupon
699
00:25:18,266 --> 00:25:19,767
and I'm gonna tell you
what aisle
700
00:25:19,767 --> 00:25:22,600
or what section of the store
you have to choose
an ingredient from."
701
00:25:22,600 --> 00:25:25,767
It's not necessarily
where you want your
next ingredient to come from.
702
00:25:25,767 --> 00:25:27,767
[Guy] Chef,
what did you think of that?
Help or hurt?
703
00:25:27,767 --> 00:25:29,567
[Jonathon] Help.
I grabbed fish sauce
704
00:25:29,567 --> 00:25:30,934
with the fried chicken.
705
00:25:31,300 --> 00:25:32,467
It's gonna be great.
706
00:25:32,467 --> 00:25:34,166
You need fish sauce in that.
707
00:25:34,166 --> 00:25:35,433
[Jonathon]
I wanna bathe in it.
708
00:25:36,667 --> 00:25:39,967
It's time to season my fries
with salt and vinegar powder.
709
00:25:39,967 --> 00:25:42,166
I'm here
for the first time ever
710
00:25:42,166 --> 00:25:43,700
in Flavortown Market
711
00:25:43,700 --> 00:25:46,767
and I'm terrified but
I'm a glutton for punishment.
712
00:25:46,767 --> 00:25:48,600
I could potentially win
713
00:25:48,600 --> 00:25:51,700
$75,000.
714
00:25:51,700 --> 00:25:54,266
Chef, you wanna tell me if
it's got enough vinegar on it?
715
00:25:54,266 --> 00:25:56,567
Salt and vinegar crinkles.
716
00:25:56,567 --> 00:25:58,533
-Pretty good.
Little more. Yeah.
-[Jonathon] Little more?
717
00:26:00,266 --> 00:26:02,100
[Guy] Iron Chef,
did that help or hurt?
718
00:26:02,100 --> 00:26:03,500
It helped. It's nice.
719
00:26:03,500 --> 00:26:05,266
-Fantastic.
-Perfect. Thank you.
720
00:26:05,266 --> 00:26:08,266
I've made refried beans
a number of different ways.
721
00:26:08,266 --> 00:26:09,867
So, I just
add a little bit of water
722
00:26:09,867 --> 00:26:11,867
to make
a nice little dipping sauce.
723
00:26:11,867 --> 00:26:15,433
That's actually
a very classic combination
with maduros.
724
00:26:15,767 --> 00:26:17,367
A little chipotle.
725
00:26:17,367 --> 00:26:20,367
If I win this round
I get $10,000.
726
00:26:20,367 --> 00:26:23,066
But for me it's not really
about winning the round
727
00:26:23,066 --> 00:26:24,500
it's about advancing.
728
00:26:24,500 --> 00:26:27,000
So, if I live
to cook another day
729
00:26:27,000 --> 00:26:28,567
that's really
what it's all about.
730
00:26:28,967 --> 00:26:30,433
Keep on cooking.
731
00:26:31,700 --> 00:26:34,700
You've never seen
so many acclaimed chefs
come into Flavortown Market
732
00:26:34,700 --> 00:26:36,066
and buy frozen fries.
733
00:26:36,066 --> 00:26:38,467
Okay, I got tots over here
734
00:26:38,467 --> 00:26:40,367
in... in, uh, the champ.
735
00:26:40,367 --> 00:26:42,600
Uh, Chef Jonathon's got 'em
over there,
736
00:26:42,600 --> 00:26:45,767
and there's a fry throw to me
with a crinkle cut.
737
00:26:45,767 --> 00:26:47,166
-Come on.
-Crinkle cut. Class.
738
00:26:47,166 --> 00:26:48,500
What was
your extra ingredient, Chef?
739
00:26:48,500 --> 00:26:50,600
My extra ingredient was slaw.
740
00:26:50,600 --> 00:26:51,767
Got it. Got it.
741
00:26:51,767 --> 00:26:53,300
Honestly, this feels perfect.
742
00:26:53,300 --> 00:26:55,500
I was
missing a little freshness
743
00:26:55,500 --> 00:26:58,066
and the coleslaw
is exactly what I need.
744
00:26:58,066 --> 00:27:02,200
I add a little bit
of my pickled pepperoncinis
to that.
745
00:27:02,200 --> 00:27:05,367
I know that acidity
will lend itself very well
746
00:27:05,367 --> 00:27:08,000
to that rich,
unctuous burger.
747
00:27:08,000 --> 00:27:10,066
Everything looks amazing.
748
00:27:10,066 --> 00:27:11,700
I mean,
just so much creativity,
749
00:27:11,700 --> 00:27:13,767
so much uniqueness about it.
750
00:27:13,767 --> 00:27:16,400
I wanna just get a tray
and just go by
and have one of each.
751
00:27:16,400 --> 00:27:18,100
How you guys doing?
You okay?
752
00:27:18,100 --> 00:27:19,467
-Everybody feel good?
-[Karen] Oh, yeah.
753
00:27:19,467 --> 00:27:20,767
-[Ilan] All right, good.
-Chillin'.
754
00:27:20,767 --> 00:27:22,600
-[Ilan] It's very quiet.
-[Karen] Chillin'.
755
00:27:22,600 --> 00:27:26,000
[Ilan] I feel like
every sandwich should
be on pan con tomate.
756
00:27:26,000 --> 00:27:29,000
Ham, Manchego, like,
super simple
on pan con tomate.
757
00:27:29,000 --> 00:27:32,000
Can't really beat
the most delicious thing
on Earth, right?
758
00:27:32,000 --> 00:27:34,500
So, it's just
rubbed with garlic, tomato,
759
00:27:34,500 --> 00:27:36,867
finish with
a little bit of olive oil
and salt.
760
00:27:36,867 --> 00:27:38,567
This sandwich is incredible.
761
00:27:38,567 --> 00:27:40,000
I'm gonna win this $10,000
762
00:27:40,000 --> 00:27:41,400
so I can
take my wife to Spain
763
00:27:41,400 --> 00:27:42,934
and we can
eat this all day long.
764
00:27:43,166 --> 00:27:44,266
All right.
765
00:27:44,266 --> 00:27:46,300
[Guy] Four minutes.
Four to go.
766
00:27:46,300 --> 00:27:48,400
[Ilan] Whoo!
Wow, we have no time left.
767
00:27:48,400 --> 00:27:49,734
[plates clatter]
768
00:27:51,767 --> 00:27:55,000
Nice, Steph.
That looks gorgeous.
769
00:27:55,000 --> 00:27:58,066
[Stephanie] So,
first I'm gonna put down
my waffle fries.
770
00:27:58,066 --> 00:27:59,367
Then take my grilled cheeses,
771
00:27:59,367 --> 00:28:01,467
cut it,
make it into little triangles
772
00:28:01,467 --> 00:28:03,867
and then I put pineapple
all over the top.
773
00:28:03,867 --> 00:28:06,066
And as a final touch,
I add my delicious
774
00:28:06,066 --> 00:28:09,467
grab and go deli noodles
on top of my fries.
775
00:28:09,467 --> 00:28:12,667
And I'm gonna start
building my little sammies.
776
00:28:12,667 --> 00:28:15,066
I'm gonna start
with the kewpie mayo,
777
00:28:15,066 --> 00:28:17,266
get my jalapeno pickles
in there.
778
00:28:17,266 --> 00:28:19,066
Got my teriyaki sauce.
Ta-da!
779
00:28:19,066 --> 00:28:22,467
After the pork is fried,
toss it in my teriyaki sauce
780
00:28:22,467 --> 00:28:24,500
because it has
that sweet, savory
781
00:28:24,500 --> 00:28:25,667
and good amount of tang
782
00:28:25,667 --> 00:28:27,600
and then put it
right on the bread.
783
00:28:27,600 --> 00:28:30,266
Put the other piece
of the bread right on top,
784
00:28:30,266 --> 00:28:31,667
and cut it in half,
785
00:28:31,667 --> 00:28:33,367
just how my mom used to do it.
786
00:28:33,367 --> 00:28:35,467
And I'm gonna put my slaw
right next to it.
787
00:28:35,600 --> 00:28:36,667
Cool.
788
00:28:36,667 --> 00:28:38,000
[Nate] Is there any foil?
789
00:28:38,000 --> 00:28:39,867
I decide to wrap
my sandwich in foil
790
00:28:39,867 --> 00:28:41,600
just like you'd get it
in a bodega.
791
00:28:41,600 --> 00:28:43,066
I get my buns down.
792
00:28:43,066 --> 00:28:45,066
I add a little bit
of sriracha ketchup,
793
00:28:45,066 --> 00:28:46,400
yellow mustard,
794
00:28:46,400 --> 00:28:49,100
then I add my relish,
my tomatoes.
795
00:28:49,100 --> 00:28:50,967
I stuff the rolls
with the chopped cheese
796
00:28:50,967 --> 00:28:52,767
and then I put
my fried plantain chips
797
00:28:52,767 --> 00:28:54,967
right into the paper boats.
798
00:28:54,967 --> 00:28:58,266
[Guy] Oh!
Look at this gangster
with the foil wrap-up.
799
00:28:58,767 --> 00:28:59,834
Boom.
800
00:29:00,166 --> 00:29:01,367
Boom.
801
00:29:01,367 --> 00:29:02,467
[Guy] Three minutes.
802
00:29:02,467 --> 00:29:04,500
[Karen] I wanna make sure
that this looks beautiful.
803
00:29:04,500 --> 00:29:09,100
I'm adding the harissa yogurt
and feta into the pita.
804
00:29:09,100 --> 00:29:11,500
I'm stuffing
lots of fresh mint
805
00:29:11,500 --> 00:29:14,433
and my kofta
into the pita as well.
806
00:29:15,400 --> 00:29:18,734
And then stuff
my potato sticks into my gyro.
807
00:29:19,767 --> 00:29:21,767
And then, I grab
my fried onion rings
808
00:29:21,767 --> 00:29:23,767
and I'm piling them
on the side.
809
00:29:24,367 --> 00:29:25,600
Everything looks great.
810
00:29:25,600 --> 00:29:27,433
[Guy] Two and a half minutes!
811
00:29:27,867 --> 00:29:29,400
[Mei] Ooh.
812
00:29:29,400 --> 00:29:31,400
First thing I do
is grab my toasted buns
813
00:29:31,400 --> 00:29:33,867
and my chili mayo.
814
00:29:33,867 --> 00:29:37,367
Stack two patties
on top of the bottom bun.
815
00:29:37,367 --> 00:29:41,000
Add my pickled chili coleslaw
right on top of that.
816
00:29:41,000 --> 00:29:42,667
Then I grab my tots
and season it
817
00:29:42,667 --> 00:29:45,166
with sugar,
cayenne and cinnamon.
818
00:29:45,166 --> 00:29:46,867
And then add that
to the plate as well.
819
00:29:46,867 --> 00:29:48,834
-Check it out.
-Ooh.
820
00:29:50,600 --> 00:29:51,834
[Jose] That's nice.
821
00:29:51,834 --> 00:29:54,867
I start with a little bit of
shredded romaine
on the bottom,
822
00:29:54,867 --> 00:29:56,567
a little chipotle crema,
823
00:29:56,567 --> 00:29:59,066
the patty
with the queso fresco.
824
00:29:59,066 --> 00:30:01,200
That's nice and juicy.
825
00:30:01,200 --> 00:30:03,367
Then, the refried bean puree.
826
00:30:03,367 --> 00:30:07,300
Lay out those sweet plantains
right around.
827
00:30:07,300 --> 00:30:09,500
Done and done.
Chori-frita burger.
828
00:30:09,500 --> 00:30:10,567
One minute!
829
00:30:11,367 --> 00:30:14,100
[Jonathon] Look at that.
Nice and juicy.
830
00:30:14,100 --> 00:30:16,100
-[Ilan] Feeling good, Chef?
-[Jonathon] Yeah.
831
00:30:16,100 --> 00:30:18,200
So we go bun,
then mayonnaise,
832
00:30:18,200 --> 00:30:21,367
gotta get every single bit
of that bun. Then slaw.
833
00:30:21,367 --> 00:30:23,100
Sandwich is geometry.
834
00:30:23,100 --> 00:30:25,500
Then we put our fried chicken
on top of the slaw.
835
00:30:25,500 --> 00:30:28,266
And then the top of the bun
on top of that.
836
00:30:28,266 --> 00:30:30,867
Then I put my salt and vinegar
crinkle fries on the side,
837
00:30:30,867 --> 00:30:32,400
and we're ready to go.
838
00:30:32,400 --> 00:30:35,166
I just need to compose my...
my, uh, sandwiches.
839
00:30:35,166 --> 00:30:36,867
I start putting my bread down.
840
00:30:36,867 --> 00:30:39,000
I lay the cheese
on top of that.
841
00:30:39,000 --> 00:30:40,867
Then the ham
goes on top of that.
842
00:30:40,867 --> 00:30:42,500
I start putting my egg yolks,
843
00:30:42,500 --> 00:30:44,400
and then
I plate my mushrooms...
844
00:30:44,400 --> 00:30:45,767
Ten seconds!
845
00:30:45,767 --> 00:30:48,600
...and I realized that
I hadn't used my hot sauce
846
00:30:48,600 --> 00:30:50,867
so I go, bam, bam,
bam, bam,
847
00:30:50,867 --> 00:30:52,867
and I get it
on every sandwich.
848
00:30:52,867 --> 00:30:56,100
[Guy] Three, two, one...
849
00:30:56,100 --> 00:30:57,867
Chefs, that's it.
Stop working.
850
00:30:57,867 --> 00:30:58,967
[man 1] Nice job.
851
00:30:58,967 --> 00:31:01,166
Guys, that was
impressive to watch.
852
00:31:01,166 --> 00:31:02,533
[sighs in exasperation]
853
00:31:03,867 --> 00:31:07,867
Eight of the best
just went through 30 minutes
of the worst.
854
00:31:07,867 --> 00:31:10,066
Shota's taking pictures
of his food.
855
00:31:10,066 --> 00:31:11,667
[Karen chuckling]
That was crazy.
856
00:31:17,567 --> 00:31:20,767
All right, judges,
we have kicked off
our All-Star Grocery Games.
857
00:31:20,767 --> 00:31:23,767
Each chef, well,
they had to make
their signature sandwich
858
00:31:23,767 --> 00:31:27,467
and a side using
eight ingredients or less.
859
00:31:27,467 --> 00:31:29,567
Lucky for them,
in the middle of the cook
860
00:31:29,567 --> 00:31:32,467
Hunter remembered
to bring them that fantastic
861
00:31:32,467 --> 00:31:34,333
must-use coupon ingredient.
862
00:31:35,100 --> 00:31:36,367
Uh, Chef Shota,
what was yours?
863
00:31:36,367 --> 00:31:38,467
Mine was
cash register snacks.
864
00:31:38,467 --> 00:31:39,867
Great.
What a wonderful option.
865
00:31:39,867 --> 00:31:42,367
[Shota] So, my signature dish
is a katsu sando.
866
00:31:42,367 --> 00:31:45,166
The slaw on the side with
the jalapeno pickle juice,
867
00:31:45,166 --> 00:31:46,667
apples, cabbage,
868
00:31:46,667 --> 00:31:48,367
and I used the chips.
869
00:31:48,367 --> 00:31:50,000
Okay, it was
eight ingredients, right?
870
00:31:50,000 --> 00:31:51,667
Y... yes, it was
eight ingredients. Yeah.
871
00:31:51,667 --> 00:31:53,000
Chef, this is spectacular.
872
00:31:53,000 --> 00:31:55,867
Love the texture and the fry
on the pork.
873
00:31:55,867 --> 00:31:57,667
[Antonia]
The slaw is delicious.
874
00:31:57,667 --> 00:31:59,667
That extra tang
from the ranch
875
00:31:59,667 --> 00:32:01,800
in that chip really
brings it to another level.
876
00:32:01,800 --> 00:32:03,767
I think the slaw
actually might be
just a little under seasoned.
877
00:32:03,767 --> 00:32:06,166
I would like
a little bit more acid,
a little bit more sauce.
878
00:32:06,567 --> 00:32:07,867
Thank you, Chef.
879
00:32:07,867 --> 00:32:09,166
All right. Up next,
880
00:32:09,166 --> 00:32:11,467
Iron Chef, Jose,
what do you have for us, Chef?
881
00:32:11,467 --> 00:32:15,100
Judges, I really love
a chori-frita burger,
882
00:32:15,100 --> 00:32:17,667
which is half pork,
half beef
883
00:32:17,667 --> 00:32:20,100
and on the side
there is some maduros.
884
00:32:20,100 --> 00:32:23,433
And my international item
was refried beans.
885
00:32:26,266 --> 00:32:29,667
Chef, let me start just with
the flavor of the burger.
886
00:32:29,667 --> 00:32:31,467
It is outstanding.
887
00:32:31,467 --> 00:32:33,900
It's so perfectly spicy.
888
00:32:33,900 --> 00:32:35,266
I love this and
I'm just gonna call it, like,
889
00:32:35,266 --> 00:32:37,000
Latin banana pudding,
somehow.
890
00:32:37,000 --> 00:32:39,000
Yes. Great.
Great way to describe it.
891
00:32:39,000 --> 00:32:41,867
Somehow it's a side but
a dessert at the same time.
892
00:32:41,867 --> 00:32:44,467
[Rocco] Putting it
underneath the plantains,
it's so good.
893
00:32:44,467 --> 00:32:45,867
So happy to be
eating your food, Chef.
894
00:32:45,867 --> 00:32:46,867
Oh, thank you.
895
00:32:46,867 --> 00:32:47,900
But, I think that
896
00:32:47,900 --> 00:32:50,900
your burger-to-bun ratio
is a little bit off.
897
00:32:50,900 --> 00:32:54,100
I feel like it needs
a little bit more meat
to fill that bun up.
898
00:32:54,100 --> 00:32:54,900
Got it.
899
00:32:54,900 --> 00:32:56,567
All right, up next,
the champ.
900
00:32:56,567 --> 00:32:58,166
Chef Mei Lin,
what do you have for us?
901
00:32:58,166 --> 00:33:00,367
So, today I made
902
00:33:00,367 --> 00:33:02,600
a burger version
of my chicken sandwich.
903
00:33:02,600 --> 00:33:05,467
A beef and bacon
double cheeseburger
904
00:33:05,467 --> 00:33:08,667
with a pickled chili slaw
from the deli
905
00:33:08,667 --> 00:33:09,934
and some tots.
906
00:33:11,266 --> 00:33:13,000
That is an incredible bite.
907
00:33:13,000 --> 00:33:15,767
The texture of the cheese
with the meat.
908
00:33:15,767 --> 00:33:18,467
I think you could've amped up
the spiciness element of it,
909
00:33:18,467 --> 00:33:19,900
it's not quite as spicy.
910
00:33:19,900 --> 00:33:22,266
-Really spectacular burger.
-Thank you.
911
00:33:22,266 --> 00:33:23,700
[Rocco] Who doesn't love tots
912
00:33:23,700 --> 00:33:25,567
when it also
delivers on the flavor.
913
00:33:25,567 --> 00:33:28,567
You picked the bun
with incredible precision.
914
00:33:28,567 --> 00:33:31,000
-Every bite's been
super balanced.
-Thank you.
915
00:33:31,000 --> 00:33:32,166
All right, up next,
916
00:33:32,166 --> 00:33:33,567
Chef Karen,
what do you got for us?
917
00:33:33,567 --> 00:33:36,467
So I made a gyro
with harissa spiked kofta,
918
00:33:36,467 --> 00:33:39,166
harissa yogurt,
feta, fresh mint
919
00:33:39,166 --> 00:33:41,667
and cumin-dusted onion rings
on the side.
920
00:33:41,667 --> 00:33:44,166
My checkout item
was potato straws.
921
00:33:44,166 --> 00:33:45,667
So, I stuffed
the potato straws in
922
00:33:45,667 --> 00:33:47,266
so you get
a little bit of that
923
00:33:47,266 --> 00:33:49,767
french fry quality
along with the onion rings.
924
00:33:49,767 --> 00:33:52,000
I love the texture
of the potatoes inside here.
925
00:33:52,000 --> 00:33:54,100
Your onion rings
are spectacular.
926
00:33:54,100 --> 00:33:55,467
[Rocco] Whatever spice
treatment you gave this
927
00:33:55,467 --> 00:33:57,367
or the vegetation
you put in there
928
00:33:57,367 --> 00:33:58,667
it... it turned it into
929
00:33:58,667 --> 00:34:01,100
something that
feels really really
authentically Greek.
930
00:34:01,100 --> 00:34:04,000
The one thing
that's missing here is
a nice balance of flavor.
931
00:34:04,000 --> 00:34:06,900
It needs more spice.
It needs that tzatziki sauce.
932
00:34:06,900 --> 00:34:09,166
The feta,
harissa mixture in there,
933
00:34:09,166 --> 00:34:10,867
I want a ton more of it.
934
00:34:10,867 --> 00:34:12,000
Thank you.
935
00:34:12,000 --> 00:34:13,467
Up next, Chef Nate.
936
00:34:13,467 --> 00:34:16,367
This dish is
a bodega chopped cheese
937
00:34:16,367 --> 00:34:19,367
and plantains
in honor of my wife.
938
00:34:19,367 --> 00:34:20,467
She's half Dominican.
939
00:34:20,467 --> 00:34:22,367
You gotta have plantains
on a Dominican table.
940
00:34:22,367 --> 00:34:23,367
What ingredients did you grab?
941
00:34:23,367 --> 00:34:25,367
My clearance item was relish
942
00:34:25,367 --> 00:34:27,266
which I'm still relishing.
943
00:34:27,266 --> 00:34:28,900
Pa-da!
944
00:34:28,900 --> 00:34:31,166
This takes me back
to New York City.
945
00:34:31,867 --> 00:34:32,967
The plantains are great.
946
00:34:32,967 --> 00:34:36,367
And the relish inside here
also adds such a nice acidity.
947
00:34:36,367 --> 00:34:38,266
[Antonia] I love that
you used onion both ways,
948
00:34:38,266 --> 00:34:40,100
caramelized and then raw.
949
00:34:40,100 --> 00:34:41,667
So different.
950
00:34:41,667 --> 00:34:45,100
It's meaty, it's sweet,
it's sour, it's bitter,
it's tangy.
951
00:34:45,100 --> 00:34:48,367
It's got it all going on
in perfect synchronicity.
952
00:34:48,367 --> 00:34:49,867
[Scott] The only thing I would
say about this sandwich,
953
00:34:49,867 --> 00:34:51,100
it is delicious,
954
00:34:51,100 --> 00:34:53,900
the bread just got
a little bit too soft overall.
955
00:34:53,900 --> 00:34:54,900
Thanks, Chef.
956
00:34:54,900 --> 00:34:56,567
Up next, Chef Ilan.
957
00:34:56,567 --> 00:34:59,367
So I did a very very simple
ham, egg and cheese,
958
00:34:59,367 --> 00:35:01,767
except I used
Jamon Iberico de Bellota,
959
00:35:01,767 --> 00:35:03,867
I used, uh, aged Manchego,
960
00:35:03,867 --> 00:35:06,467
really nice yolks
in lieu of mayonnaise.
961
00:35:06,467 --> 00:35:08,100
My extra ingredient
was hot sauce.
962
00:35:08,100 --> 00:35:09,233
Just finished the eggs
with it.
963
00:35:09,233 --> 00:35:12,634
And on the side,
mushrooms roasted
with nutritional yeast.
964
00:35:13,800 --> 00:35:15,600
Let me start with the thing
I loved the most.
965
00:35:15,600 --> 00:35:17,266
The side,
the maitake mushrooms.
966
00:35:17,266 --> 00:35:19,166
They are absolute stars
on this plate.
967
00:35:19,166 --> 00:35:20,700
They are super delicious.
968
00:35:20,700 --> 00:35:22,700
[Antonia] The eggs
they almost have this
sort of
969
00:35:22,700 --> 00:35:25,000
custard, like,
spreadable ability,
970
00:35:25,000 --> 00:35:26,467
and I think
it's a beautiful condiment.
971
00:35:26,467 --> 00:35:28,467
I love the slice of the jamon.
I think it's lovely.
972
00:35:28,467 --> 00:35:30,567
I loved that you kept the
Manchego large and crunchy.
973
00:35:30,567 --> 00:35:32,367
As I bite into it, it breaks.
974
00:35:32,367 --> 00:35:35,100
It's salty so it needed
a lot more acid.
975
00:35:35,100 --> 00:35:37,567
I know that your
secret ingredient
was the hot sauce.
976
00:35:37,567 --> 00:35:40,467
I'm not necessarily
reading a lot of that in here.
977
00:35:40,467 --> 00:35:41,667
All right,
thank you very much.
978
00:35:41,667 --> 00:35:42,900
Up next, Chef Jonathon.
979
00:35:42,900 --> 00:35:45,667
So, I have a spicy
fried chicken sandwich.
980
00:35:45,667 --> 00:35:47,900
I got the international
mystery ingredient.
981
00:35:47,900 --> 00:35:49,266
I chose the fish sauce.
982
00:35:49,266 --> 00:35:51,266
So, I had
a tangy cabbage slaw.
983
00:35:51,266 --> 00:35:55,467
The french fries are coated in
a little bit of
malt vinegar powder.
984
00:35:55,467 --> 00:35:58,100
Chef, you're known for this.
This is something that's
in your wheelhouse.
985
00:35:58,100 --> 00:35:59,867
It's delicious.
It's so good.
986
00:35:59,867 --> 00:36:02,100
[Antonia] The cook
on the chicken is textbook.
987
00:36:02,100 --> 00:36:05,900
The complex spice blend
on everything is perfect.
988
00:36:05,900 --> 00:36:07,467
[Scott]
I like the fries a lot.
989
00:36:07,467 --> 00:36:08,900
I love the vinegar powder.
990
00:36:08,900 --> 00:36:10,567
There's so many great flavors.
991
00:36:10,567 --> 00:36:13,467
And that fish sauce
really kinda shines
with the cabbage slaw.
992
00:36:13,467 --> 00:36:15,700
I do wish there was
a little bit more cabbage,
993
00:36:15,700 --> 00:36:16,867
but it's one of things
where it's like,
994
00:36:16,867 --> 00:36:18,133
"Do we even need the cabbage?"
995
00:36:18,133 --> 00:36:20,600
Because the chicken
and the sauce
and the sandwich are so good.
996
00:36:20,600 --> 00:36:23,166
All right, last but not least,
the GOAT herself,
997
00:36:23,166 --> 00:36:24,900
Chef Stephanie,
what do you have for us?
998
00:36:24,900 --> 00:36:27,367
So, this is something that
kind of showcases me
as a chef.
999
00:36:27,367 --> 00:36:29,800
So, I have a grilled cheese
with a little shaved chocolate
on it.
1000
00:36:29,800 --> 00:36:31,467
On top,
some sauteed pineapple
1001
00:36:31,467 --> 00:36:32,867
sauteed with
some serrano chilies,
1002
00:36:32,867 --> 00:36:34,266
some fish sauce,
my favorite ingredient.
1003
00:36:34,266 --> 00:36:37,166
Then on the side
it's like disco fries.
1004
00:36:37,166 --> 00:36:39,767
I got to go to the deli
and pick out an amazing side
1005
00:36:39,767 --> 00:36:41,166
so I grabbed
these Thai noodles,
1006
00:36:41,166 --> 00:36:42,467
put 'em all over the fries.
1007
00:36:42,467 --> 00:36:44,000
[Guy] I don't know
that I've ever heard
1008
00:36:44,000 --> 00:36:45,867
chocolate bar, fish sauce
1009
00:36:45,867 --> 00:36:48,367
and coconut milk
in the same sentence
in Flavortown.
1010
00:36:48,367 --> 00:36:50,467
[Antonia] If you go
and you read any of her menus
1011
00:36:50,467 --> 00:36:52,567
it will say, like,
17 ingredients
1012
00:36:52,567 --> 00:36:54,367
that you don't understand
any of them
1013
00:36:54,367 --> 00:36:55,367
and how they come together,
1014
00:36:55,367 --> 00:36:56,600
and then you bite into it
and you're like,
1015
00:36:56,600 --> 00:36:58,266
"What just happened?"
1016
00:36:58,266 --> 00:37:00,667
And that's actually what
this sandwich is right now.
1017
00:37:00,667 --> 00:37:03,266
I think you were the only one
that went into the deli aisle
1018
00:37:03,266 --> 00:37:05,667
and picked, like,
the most random thing,
1019
00:37:05,667 --> 00:37:07,467
and then just sauteed it
and put it on there
1020
00:37:07,467 --> 00:37:08,867
and it actually works.
1021
00:37:08,867 --> 00:37:11,166
[Rocco] The wacky fries,
I think, are the star for me.
1022
00:37:11,166 --> 00:37:13,166
I love all the concepts
that you have going on.
1023
00:37:13,166 --> 00:37:15,600
Feel like there's maybe
one concept too many in here.
1024
00:37:15,600 --> 00:37:16,600
Thank you.
1025
00:37:16,600 --> 00:37:18,567
I love to watch
these three sweat it out
1026
00:37:18,567 --> 00:37:20,266
because they're gonna
have to make a decision
1027
00:37:20,266 --> 00:37:21,567
on who's gonna go home.
1028
00:37:21,567 --> 00:37:22,567
Sorry, it's gotta be that way.
1029
00:37:22,567 --> 00:37:23,900
We're gonna send you back
to the kitchens.
1030
00:37:23,900 --> 00:37:25,367
We'll call you
when we have a decision.
1031
00:37:25,367 --> 00:37:26,734
Nice job, everyone.
Thank you.
1032
00:37:28,100 --> 00:37:29,266
Wow!
1033
00:37:29,266 --> 00:37:31,000
I think it's important
to point out that
1034
00:37:31,000 --> 00:37:32,367
-these were good sandwiches...
-Yeah.
1035
00:37:32,367 --> 00:37:34,667
...like, all eight of them
were spectacular.
1036
00:37:34,667 --> 00:37:37,667
-But some of them hit
such incredible heights...
-[Antonia] Yeah.
1037
00:37:37,667 --> 00:37:39,467
-...that the other ones
just weren't hitting, so...
-Right.
1038
00:37:39,467 --> 00:37:41,934
...they end up, you know,
that's the way it flushes out.
1039
00:37:49,800 --> 00:37:51,567
Okay, well, let's just...
Let's... let's just start
digging into
1040
00:37:51,567 --> 00:37:53,166
anybody sailing right through?
1041
00:37:53,166 --> 00:37:55,133
I would say Shota and Nate.
1042
00:37:56,367 --> 00:37:58,800
[Rocco] I have Jose
and Jonathon.
1043
00:37:58,800 --> 00:38:00,800
So, we're gonna go Shota,
1044
00:38:00,800 --> 00:38:03,700
Nate, Jose, Jonathon.
1045
00:38:03,700 --> 00:38:05,467
All clear.
Those are the top four.
1046
00:38:05,467 --> 00:38:07,667
-That feels right.
-So, in the bottom four,
1047
00:38:07,667 --> 00:38:09,634
that leaves us Ilan,
1048
00:38:10,000 --> 00:38:11,600
Mei Lin,
1049
00:38:11,600 --> 00:38:14,266
Karen Akunowicz,
Stephanie Izard.
1050
00:38:14,266 --> 00:38:17,000
-These chefs can cook
anything, anywhere, anytime.
-Yeah.
1051
00:38:17,000 --> 00:38:19,266
The difficulty is when you say
you get only eight ingredients
1052
00:38:19,266 --> 00:38:21,400
it's kind of, like,
run the race on one shoe.
1053
00:38:21,400 --> 00:38:22,767
-Yeah.
-[Guy] All right.
1054
00:38:22,767 --> 00:38:24,467
Who goes home?
Need the bottom two.
1055
00:38:30,667 --> 00:38:33,166
In any other day and
any other competition
1056
00:38:33,166 --> 00:38:34,767
they're all
winning sandwiches.
1057
00:38:34,767 --> 00:38:37,533
Unfortunately,
in this competition...
1058
00:38:38,700 --> 00:38:40,066
two people have to go home.
1059
00:38:42,800 --> 00:38:45,567
I didn't say that
at the top of the competition,
did I?
1060
00:38:45,567 --> 00:38:48,166
-No.
-I missed that.
I apologize.
1061
00:38:48,166 --> 00:38:49,567
Even the judges
didn't know that.
1062
00:38:49,567 --> 00:38:50,667
Whoa.
1063
00:38:50,667 --> 00:38:52,266
I got five weeks
to get rid of
1064
00:38:52,266 --> 00:38:54,266
seven of the greatest chefs
1065
00:38:54,266 --> 00:38:56,567
and leave one with the chance
to shop Flavortown
1066
00:38:56,567 --> 00:38:58,100
for up to 35,000 bucks.
1067
00:38:58,100 --> 00:38:59,667
We gotta
move things along, folks.
1068
00:39:00,600 --> 00:39:03,266
So, unfortunately,
two will be checking out
1069
00:39:03,266 --> 00:39:05,266
in this first round
of competition.
1070
00:39:05,266 --> 00:39:07,266
Let's talk
about the positives.
1071
00:39:07,266 --> 00:39:09,433
Someone gets first place...
1072
00:39:10,166 --> 00:39:11,600
and 10,000 bucks.
1073
00:39:11,600 --> 00:39:13,000
There was a lot of dialog.
1074
00:39:13,000 --> 00:39:14,634
This went between two chefs.
1075
00:39:16,700 --> 00:39:18,266
Chef Nate,
1076
00:39:18,266 --> 00:39:19,367
and Chef Shota.
1077
00:39:19,367 --> 00:39:21,700
The chef
that is safe next week
1078
00:39:21,700 --> 00:39:23,800
and will have a key advantage
1079
00:39:23,800 --> 00:39:25,400
in the competition
1080
00:39:25,400 --> 00:39:27,367
and gets 10,000 bucks
1081
00:39:27,367 --> 00:39:30,233
and gets
to walk right now is...
1082
00:39:30,867 --> 00:39:32,266
Chef Nappleman.
1083
00:39:32,266 --> 00:39:33,767
-Congratulations, Nate.
-[man 1] Yeah!
1084
00:39:34,467 --> 00:39:36,767
Well done.
See you next week, buddy.
1085
00:39:36,767 --> 00:39:38,467
Chef Shota,
you can follow behind him.
1086
00:39:38,467 --> 00:39:41,000
You don't get
the ten grand, though.
See you, buddy.
1087
00:39:41,000 --> 00:39:42,800
Now, this doesn't have
any, uh,
1088
00:39:42,800 --> 00:39:45,400
any money but it sure is nice
to go third.
1089
00:39:45,400 --> 00:39:47,166
Chef Sawyer,
see you next week.
1090
00:39:48,467 --> 00:39:50,867
And since you are
standing right next to him,
1091
00:39:50,867 --> 00:39:53,066
Chef Jose,
see you next week.
Thank you, sir.
1092
00:39:54,300 --> 00:39:55,834
And last but not least...
1093
00:39:57,800 --> 00:39:58,767
Mei Lin.
1094
00:40:02,000 --> 00:40:04,033
Unfortunately,
two of you go home.
1095
00:40:05,567 --> 00:40:07,700
This was not because
the sandwiches weren't great,
1096
00:40:07,700 --> 00:40:09,800
this is because,
unfortunately,
1097
00:40:09,800 --> 00:40:12,133
all the other sandwiches
were great... er.
1098
00:40:14,367 --> 00:40:16,066
The chef that will
not be checking out
1099
00:40:16,066 --> 00:40:17,634
and we'll see next week
will be...
1100
00:40:20,400 --> 00:40:22,667
the GOAT, Chef Stephanie.
See you next week.
1101
00:40:25,266 --> 00:40:26,867
Chef Karen, Chef Ilan,
1102
00:40:26,867 --> 00:40:29,266
I ask you
please don't make this
the last time we see you
1103
00:40:29,266 --> 00:40:30,667
because next time you see 'em
1104
00:40:30,667 --> 00:40:33,066
they'll probably
be back here judging
on Guy's Grocery Games.
1105
00:40:33,066 --> 00:40:35,400
Chef Ilan, Chef Karen,
thank you very much.
1106
00:40:35,400 --> 00:40:36,500
-Good night.
-Thank you so much.
1107
00:40:36,500 --> 00:40:38,166
-Congrats.
-[Ilan] Thank you.
1108
00:40:38,166 --> 00:40:41,000
[Karen] I hate that this is
my first time in Flavortown
1109
00:40:41,000 --> 00:40:42,900
and I'm one of the
first two people to go home.
1110
00:40:42,900 --> 00:40:45,266
But, I got the opportunity
1111
00:40:45,266 --> 00:40:48,667
to cook against
seven other amazing chefs.
1112
00:40:48,667 --> 00:40:50,700
[Ilan] Cooking here is crazy
1113
00:40:50,700 --> 00:40:51,800
but amazing.
1114
00:40:51,800 --> 00:40:55,600
It's like a weird
dream fantasy come to life
1115
00:40:55,600 --> 00:40:57,266
except you're timed.
1116
00:40:57,266 --> 00:41:00,433
I love you all.
I'll see you next time.
1117
00:41:01,467 --> 00:41:02,767
Hasta la vista.
1118
00:41:04,100 --> 00:41:05,567
[Guy] You are
gonna be taking on
1119
00:41:05,567 --> 00:41:08,000
some of the most
unpredictable challenges
1120
00:41:08,000 --> 00:41:09,800
that we have
in the triple G arsenal.
1121
00:41:09,800 --> 00:41:11,166
The food wheel.
1122
00:41:11,767 --> 00:41:12,900
Budget battle.
1123
00:41:12,900 --> 00:41:14,166
You're gonna play
a list game.
1124
00:41:14,166 --> 00:41:15,166
[exclaims, then chuckles]
1125
00:41:15,166 --> 00:41:17,000
I forgot to tell you.
We're having an auction.
1126
00:41:17,000 --> 00:41:18,000
I'll go 65.
1127
00:41:18,000 --> 00:41:19,000
-[dings]
-Ding.
1128
00:41:19,000 --> 00:41:21,800
I am gonna have you
compete as teams.
1129
00:41:21,800 --> 00:41:23,266
Mei, I need you.
1130
00:41:23,266 --> 00:41:25,400
-You guys. I mean, come on,
I just gave you that.
-All right.
1131
00:41:25,400 --> 00:41:27,500
Get the chicken cooking
sooner than later.
1132
00:41:27,500 --> 00:41:29,500
You wanna handcuff them...
1133
00:41:29,500 --> 00:41:30,967
to the cart?
1134
00:41:30,967 --> 00:41:32,100
What?
1135
00:41:32,100 --> 00:41:33,433
Dude, this is brutal.
1136
00:41:34,467 --> 00:41:36,367
These chefs are on a mission.
1137
00:41:36,367 --> 00:41:39,000
[Jonathon]
Guy's having a lot of fun
watching us stress out
1138
00:41:39,000 --> 00:41:40,800
and shop like
a bunch of lunatics.
1139
00:41:40,800 --> 00:41:42,166
[woman 1]
It's so freaking good.
1140
00:41:42,166 --> 00:41:45,000
I would love
to eat this any time.
1141
00:41:45,000 --> 00:41:47,500
-Yeah!
-You never know
what's gonna happen here.
1142
00:41:47,500 --> 00:41:48,800
I've seen
the Leaning Tower of Pisa
1143
00:41:48,800 --> 00:41:50,367
and I've seen
the Great Pyramids of Egypt
1144
00:41:50,367 --> 00:41:51,667
but I've never seen
what is going on
1145
00:41:51,667 --> 00:41:53,400
on Stephanie Izard's grill
right now.
1146
00:41:53,400 --> 00:41:56,166
The winner of the trophy is...