1 00:00:00,467 --> 00:00:01,700 [all exclaiming] 2 00:00:01,700 --> 00:00:03,300 [Guy] Tonight, our remaining four chefs 3 00:00:03,300 --> 00:00:06,166 will have to tackle the wicked Triple G List Games. 4 00:00:06,166 --> 00:00:08,567 You gotta use all these ingredients 5 00:00:08,567 --> 00:00:11,266 to fight for a spot in next week's finale. 6 00:00:11,266 --> 00:00:14,367 This tournament is getting harder and harder. 7 00:00:14,367 --> 00:00:15,700 These chefs are crushing it. 8 00:00:15,700 --> 00:00:17,100 Yeah! 9 00:00:17,100 --> 00:00:19,567 [Guy] And the all-star that proves that they can do it all... 10 00:00:19,567 --> 00:00:20,467 Not his first rodeo. 11 00:00:20,467 --> 00:00:23,000 Somebody's goin' home. It's not gonna be me. 12 00:00:23,000 --> 00:00:27,667 ...will reap the rewards, up to $75,000 in prize money, 13 00:00:27,667 --> 00:00:29,700 and will be crowned the champion. 14 00:00:29,700 --> 00:00:31,867 I want the tile. I want the money. 15 00:00:31,867 --> 00:00:35,000 [Guy] Part 4 of our 5-week All-Star Grocery Games... 16 00:00:35,000 --> 00:00:36,266 -[Antonia] That's amazing. -Look at that. 17 00:00:36,266 --> 00:00:37,500 Oh, I'm into that all day. 18 00:00:37,500 --> 00:00:38,667 ...starts now. 19 00:00:42,700 --> 00:00:45,867 Let's welcome back our four returning all-star chefs. 20 00:00:45,867 --> 00:00:47,567 The Flavortown Four. 21 00:00:47,567 --> 00:00:48,467 Hi. 22 00:00:48,467 --> 00:00:49,600 So, last week, I went up against 23 00:00:49,600 --> 00:00:52,533 one of my very best chef friends, Shota. 24 00:00:53,000 --> 00:00:54,400 [Guy] Congratulations... 25 00:00:54,400 --> 00:00:55,433 the Goat. 26 00:00:55,867 --> 00:00:57,867 Congratulations, Chef. 27 00:00:57,867 --> 00:00:59,100 That was a little too close. 28 00:00:59,100 --> 00:01:00,333 There we go. 29 00:01:01,100 --> 00:01:02,967 There they are. 30 00:01:02,967 --> 00:01:05,500 You have gone and tackled and hit every game 31 00:01:05,500 --> 00:01:06,567 that I can think of. 32 00:01:06,567 --> 00:01:08,433 You done the Limited Ingredients. 33 00:01:09,100 --> 00:01:10,200 You've done Budget battles. 34 00:01:10,200 --> 00:01:12,166 You've done Game of Chance. 35 00:01:12,166 --> 00:01:15,600 So I thought, "You know what? I gotta make a mental list 36 00:01:15,600 --> 00:01:17,700 of the games you haven't played yet." 37 00:01:17,700 --> 00:01:19,600 And then it hit me. I'm like, "Lists! 38 00:01:19,600 --> 00:01:22,400 Hunter, that's it. They're gonna play a list game." 39 00:01:22,400 --> 00:01:25,600 So, tonight, I'm not only giving you the dish. 40 00:01:25,600 --> 00:01:27,066 I'm giving you the list. 41 00:01:27,066 --> 00:01:29,200 Best dish will win 10,000 bucks 42 00:01:29,200 --> 00:01:31,867 and two of you are gonna go on to the finale next week. 43 00:01:31,867 --> 00:01:35,767 But the other chefs will go into a second round of competition tonight. 44 00:01:35,767 --> 00:01:37,266 And that will be sudden death. 45 00:01:37,266 --> 00:01:38,467 Okay. [sighs] 46 00:01:38,467 --> 00:01:39,433 For your first dish, 47 00:01:39,433 --> 00:01:42,300 I want you to make the judges a comfort classic. 48 00:01:42,300 --> 00:01:43,767 You know, that satisfying dish 49 00:01:43,767 --> 00:01:45,767 that just puts a smile on everybody's face. 50 00:01:45,767 --> 00:01:47,400 And to get you started, 51 00:01:47,400 --> 00:01:49,400 I thought I would help you out 52 00:01:49,400 --> 00:01:50,700 just 'cause I'm the giver. 53 00:01:50,700 --> 00:01:52,266 Hunter and I, I told Hunter, "Hunter, 54 00:01:52,266 --> 00:01:55,400 go around the store and make a great list for the chefs." 55 00:01:55,400 --> 00:01:57,266 So, Hunter, you got that list? Come on in, bud. 56 00:01:57,266 --> 00:01:59,000 I've got a great list. Chefs, how are ya? 57 00:01:59,000 --> 00:02:00,367 -[Guy] All right. -Oh, you're gonna love it. 58 00:02:00,367 --> 00:02:02,867 It's got some colors in there. I added some shapes. 59 00:02:02,867 --> 00:02:04,500 Some numbers. It's, uh... It's awesome. 60 00:02:04,500 --> 00:02:06,100 -An art project. -Yeah. 61 00:02:06,100 --> 00:02:08,166 Colors, shapes, numbers. 62 00:02:08,166 --> 00:02:09,467 [Hunter] You said, "Be kind of creative." 63 00:02:09,467 --> 00:02:11,166 -So, you know, I went all out. -I love this. Okay. 64 00:02:11,166 --> 00:02:13,166 Here's the list. Let me... 65 00:02:13,166 --> 00:02:15,867 First, we have "something purple." 66 00:02:15,867 --> 00:02:17,266 Boom. Colors. 67 00:02:18,000 --> 00:02:19,700 "Boneless pork loin." 68 00:02:19,700 --> 00:02:21,100 -Shapes. -Is that a shape? 69 00:02:21,100 --> 00:02:22,200 Boneless? 70 00:02:22,200 --> 00:02:26,100 "Something vegetarian in a can." 71 00:02:26,100 --> 00:02:28,567 And here's something that you think you deserve. 72 00:02:28,567 --> 00:02:31,066 -I do. Yes. -'Cause you came up with the list. 73 00:02:31,066 --> 00:02:32,667 "A frozen treat." 74 00:02:33,767 --> 00:02:34,767 All right, go ahead and give 'em the list. 75 00:02:34,767 --> 00:02:36,367 -Here you are. -Thank you. 76 00:02:36,367 --> 00:02:37,867 -Here you go. -Thank you. 77 00:02:37,867 --> 00:02:39,066 Your creative list. 78 00:02:39,066 --> 00:02:41,200 You've gotta use all these ingredients 79 00:02:41,200 --> 00:02:42,467 'cause this is Grocery List. 80 00:02:42,467 --> 00:02:45,000 However, you can shop for anything else you want. 81 00:02:45,000 --> 00:02:46,266 See, I thought I was being nice. 82 00:02:46,266 --> 00:02:47,600 I mean, kind of vague. It gives them options to choose from. 83 00:02:47,600 --> 00:02:48,667 If you were nice, you would've given them 84 00:02:48,667 --> 00:02:49,667 three things. 85 00:02:49,667 --> 00:02:50,967 You said four, though. 86 00:02:50,967 --> 00:02:53,000 [Guy] These are the-- These two are the... 87 00:02:53,000 --> 00:02:54,467 -Well, this-- Huh? -I was gonna pick two things. 88 00:02:54,467 --> 00:02:55,367 I was gonna pick two things. 89 00:02:55,367 --> 00:02:57,166 No, but one thing-- 90 00:02:57,166 --> 00:03:00,166 Excuse me. Excuse me. Excuse me. Excuse me. 91 00:03:00,166 --> 00:03:03,433 Excuse me. Excuse me, Mr. Jump-the-Gun. 92 00:03:04,000 --> 00:03:05,066 What did I miss? 93 00:03:05,066 --> 00:03:06,233 I didn't say "go." 94 00:03:07,266 --> 00:03:08,433 -Aah! -[Guy laughing] 95 00:03:11,166 --> 00:03:12,533 That was awesome. 96 00:03:13,667 --> 00:03:16,767 This tournament is getting harder and harder 97 00:03:16,767 --> 00:03:17,967 every single week. 98 00:03:17,967 --> 00:03:20,667 The grocery list, I mean, this is gonna be a challenge 99 00:03:20,667 --> 00:03:24,000 because you have all your parameters set out for you. 100 00:03:24,000 --> 00:03:27,667 Where's the boneless pork loin? This guy? 101 00:03:27,667 --> 00:03:29,500 Once Guy said "comfort classic," 102 00:03:29,500 --> 00:03:31,500 I had schnitzel in mind. 103 00:03:31,500 --> 00:03:33,867 But I wanna make this more my style. 104 00:03:33,867 --> 00:03:36,100 -Hi. -Do you know where I can find some Chinese five-spice? 105 00:03:36,100 --> 00:03:38,066 Chinese five-spice would be in aisle 5. 106 00:03:38,066 --> 00:03:41,667 [Mei] Chinese five-spice as well as shio koji. 107 00:03:42,500 --> 00:03:44,867 I'm thinking purple potato salad 108 00:03:44,867 --> 00:03:48,000 'cause that is a perfect side with a schnitzel. 109 00:03:48,000 --> 00:03:51,000 I need a sweetener for the potato salad. 110 00:03:51,000 --> 00:03:53,100 So for my frozen treat, 111 00:03:53,100 --> 00:03:55,166 I picked honeycomb ice cream. 112 00:03:55,166 --> 00:03:59,066 My canned vegetable is hatch chilis for my potato salad. 113 00:03:59,066 --> 00:04:01,266 If I win this, I'm going into the finale. 114 00:04:01,266 --> 00:04:04,533 It's so close, yet that prize is so far away. 115 00:04:05,767 --> 00:04:08,367 Week 4, four challengers left. 116 00:04:08,367 --> 00:04:10,600 Mei Lin, TOC champion. 117 00:04:10,600 --> 00:04:14,500 Stephanie Izard, undefeated Iron Chef. 118 00:04:14,500 --> 00:04:16,700 Nate Appleman. Won the Beard Award, 119 00:04:16,700 --> 00:04:18,367 Food and Wine ambassador chef. 120 00:04:18,367 --> 00:04:19,767 And I have no clue what I'm gonna do. 121 00:04:20,567 --> 00:04:23,667 I see prosciutto and I think saltimbocca. 122 00:04:24,567 --> 00:04:26,934 Classic, classic Italian food. 123 00:04:27,867 --> 00:04:29,133 Sage. 124 00:04:29,133 --> 00:04:31,867 Really representative of where my wife and her family comes from. 125 00:04:31,867 --> 00:04:32,767 And me, living in Rome, 126 00:04:32,767 --> 00:04:34,867 it's something you see all the time. 127 00:04:34,867 --> 00:04:36,467 Now I need something purple 128 00:04:36,467 --> 00:04:38,266 and I love Japanese sweet potatoes, 129 00:04:38,266 --> 00:04:40,166 especially the purple ones. 130 00:04:40,166 --> 00:04:41,767 Check that off my list. 131 00:04:41,767 --> 00:04:44,634 And I grab some of Guy's finest barbecue sauce. 132 00:04:45,467 --> 00:04:46,367 Coffee. 133 00:04:46,367 --> 00:04:48,266 We're gonna do a red-eye gravy, 134 00:04:48,266 --> 00:04:50,767 a classic pairing with pork. 135 00:04:50,767 --> 00:04:54,567 I grab coffee ice cream for my sweet frozen treat. 136 00:04:54,567 --> 00:04:58,500 I have canned golden syrup for my vegetarian canned good. 137 00:04:58,500 --> 00:04:59,600 Here it is. 138 00:04:59,600 --> 00:05:01,166 And I grab some whiskey. 139 00:05:02,700 --> 00:05:05,200 Last week, I won Champagne Brunch. 140 00:05:05,200 --> 00:05:07,100 I won $10,000. 141 00:05:07,100 --> 00:05:09,333 And I'm gonna win 10,000 more this week. 142 00:05:11,266 --> 00:05:12,500 [Stephanie] I see this list 143 00:05:12,500 --> 00:05:15,400 and my mind goes directly to what I wanna do. 144 00:05:15,400 --> 00:05:18,867 I am making a piccata-inspired pork. 145 00:05:18,867 --> 00:05:19,834 Hi. 146 00:05:20,767 --> 00:05:22,667 That just seems so comforting to me. 147 00:05:22,667 --> 00:05:25,600 I love lime Popsicles, so my mind goes to, 148 00:05:25,600 --> 00:05:28,667 "Why not take lime Popsicles and turn them into a sauce?" 149 00:05:28,667 --> 00:05:31,300 Having a piccata-inspired sauce reminds me 150 00:05:31,300 --> 00:05:34,233 of something that my mom would've made for dinner. 151 00:05:35,200 --> 00:05:37,166 Then it comes to the canned ingredient 152 00:05:37,166 --> 00:05:39,867 and I think canned butter. It exists. 153 00:05:39,867 --> 00:05:41,667 So I can use it in this challenge. 154 00:05:41,667 --> 00:05:42,767 And then something purple, 155 00:05:42,767 --> 00:05:44,567 radicchio char would be so good. 156 00:05:45,400 --> 00:05:48,066 Getting a chance to be in the finale-finale, 157 00:05:48,066 --> 00:05:51,533 this is not the time to be having things go SWAK. 158 00:05:52,200 --> 00:05:53,367 What are ya thinkin', Chef? 159 00:05:53,367 --> 00:05:55,600 -Double-decker taco. -There you go! 160 00:05:55,600 --> 00:05:56,567 -That's comfort. -Let's go. 161 00:05:56,567 --> 00:05:57,867 That's comfort. 162 00:05:57,867 --> 00:05:59,767 I look around, and I think the other chefs 163 00:05:59,767 --> 00:06:01,567 are probably gonna make a schnitzel 164 00:06:01,567 --> 00:06:02,767 or a cutlet. 165 00:06:02,767 --> 00:06:04,367 So I'm gonna go the opposite direction. 166 00:06:04,367 --> 00:06:05,767 Crispy taco shells. 167 00:06:05,767 --> 00:06:07,567 [Guy] Crispy taco shells. Yeah. Right here. 168 00:06:07,567 --> 00:06:09,100 And you have purple. 169 00:06:09,100 --> 00:06:10,166 Come on! 170 00:06:10,166 --> 00:06:11,367 -Let's go. -Come on! 171 00:06:11,367 --> 00:06:14,066 My vegetarian item in a can, I'm gonna grab black beans. 172 00:06:14,066 --> 00:06:16,867 I grab my frozen treat, which is frozen plantains. 173 00:06:16,867 --> 00:06:18,967 Plantains are a staple for us. 174 00:06:18,967 --> 00:06:20,867 Normally, I would make fresh plantains. 175 00:06:20,867 --> 00:06:23,600 I've never had frozen, but I'm goin' with it. 176 00:06:23,600 --> 00:06:26,600 My fellow competitors are tough. 177 00:06:26,600 --> 00:06:29,500 But I want the title. I want the money. 178 00:06:29,500 --> 00:06:32,867 I want the bragging rights and that big trophy. 179 00:06:32,867 --> 00:06:34,700 So here to discuss tonight's dishes 180 00:06:34,700 --> 00:06:36,266 are three acclaimed chefs 181 00:06:36,266 --> 00:06:38,500 who know their way around comfort cuisine. 182 00:06:38,500 --> 00:06:40,600 First, we have James Beard Award winner 183 00:06:40,600 --> 00:06:42,467 and legendary New York chef, 184 00:06:42,467 --> 00:06:45,100 the one and only Arthur Fonzarelli, 185 00:06:45,100 --> 00:06:47,867 -known as Rocco DiSpirito! -'Ey! 186 00:06:47,867 --> 00:06:50,600 And now a restaurateur who's picture is in the dictionary 187 00:06:50,600 --> 00:06:52,500 under "suave..." 188 00:06:52,500 --> 00:06:53,767 -[chuckles] -[Antonia] Wow. 189 00:06:53,767 --> 00:06:56,000 ...the one and only Scott Conant. 190 00:06:56,000 --> 00:06:57,867 And SoCal restaurateur 191 00:06:57,867 --> 00:07:00,867 who can cook any comfort food in any cuisine, 192 00:07:00,867 --> 00:07:02,166 especially when it's in neon, 193 00:07:02,166 --> 00:07:04,166 Antonia Lofaso. 194 00:07:04,166 --> 00:07:05,667 Looks like we're down to four chefs 195 00:07:05,667 --> 00:07:07,500 from a very tough crew of eight. 196 00:07:07,500 --> 00:07:09,367 [Scott] Antonia, you have real investment. 197 00:07:09,367 --> 00:07:12,367 You have been here for every single one of these competitions. 198 00:07:12,367 --> 00:07:15,400 You know, I have to say that every single one of them 199 00:07:15,400 --> 00:07:19,000 has impressed me to execute at such a high level 200 00:07:19,000 --> 00:07:20,567 -so quickly. -Yeah. 201 00:07:21,867 --> 00:07:25,867 Purple, pork loin, something vegetarian in a can. 202 00:07:25,867 --> 00:07:27,667 Yup. Hatch chilis. 203 00:07:27,667 --> 00:07:28,700 Frozen treat. 204 00:07:28,700 --> 00:07:31,600 So, for my comfort classic, I'm making my take 205 00:07:31,600 --> 00:07:34,367 on a schnitzel with potato salad. 206 00:07:34,367 --> 00:07:36,367 This one's actually one of the first things 207 00:07:36,367 --> 00:07:38,367 that I learned how to make professionally 208 00:07:38,367 --> 00:07:40,867 when I started working for Wolfgang Puck at Spago. 209 00:07:40,867 --> 00:07:45,600 Schnitzel is a Austrian fried piece of cutlet 210 00:07:45,600 --> 00:07:48,000 that has been breaded in bread crumbs. 211 00:07:48,000 --> 00:07:50,000 I get my panko into the food processor 212 00:07:50,000 --> 00:07:52,300 and get that finely ground. 213 00:07:52,300 --> 00:07:54,934 And I start getting that meat pounded out perfectly. 214 00:07:56,667 --> 00:07:58,767 Schnitzel is a great comfort classic for sure. 215 00:07:58,767 --> 00:08:02,266 -[Antonia] I think so too. -Schnitzel is checking all the boxes. 216 00:08:02,266 --> 00:08:06,500 [Mei] I'm gonna put shio koji as well as salt and pepper. 217 00:08:06,500 --> 00:08:10,066 Grab some soy sauce and I also add that to the marinade. 218 00:08:10,066 --> 00:08:11,700 When the pork's finished marinating, 219 00:08:11,700 --> 00:08:13,867 I add some corn starch to the pork loin 220 00:08:13,867 --> 00:08:15,333 and get dredging. 221 00:08:16,867 --> 00:08:19,200 This is definitely the round with the most pressure 222 00:08:19,200 --> 00:08:23,166 because it's either you win and make it to the finale 223 00:08:23,166 --> 00:08:24,767 or you have the potential to go home. 224 00:08:25,266 --> 00:08:26,266 And I don't wanna go home. 225 00:08:26,266 --> 00:08:27,500 These chefs are crushing it. 226 00:08:27,500 --> 00:08:29,367 We're gonna see how the competition goes. 227 00:08:29,367 --> 00:08:32,367 If it's close, it might just be two in the bottom. 228 00:08:32,367 --> 00:08:34,767 If it's not close, it might be three in the bottom. 229 00:08:44,600 --> 00:08:47,000 This entire tournament so far 230 00:08:47,000 --> 00:08:51,567 has been all of the best games of Grocery Games, right. 231 00:08:51,567 --> 00:08:53,266 And I have to say 232 00:08:53,266 --> 00:08:54,867 this is the most random list I've ever seen 233 00:08:54,867 --> 00:08:56,266 in my entire life. 234 00:08:56,266 --> 00:08:58,767 How about this? Stephanie Izard is back to her station. 235 00:08:58,767 --> 00:09:00,100 What are you making? 236 00:09:00,100 --> 00:09:01,767 A piccata, but using the frozen treat 237 00:09:01,767 --> 00:09:03,000 for my lemon butter sauce. 238 00:09:03,000 --> 00:09:04,266 There's pasta there, too, she has. 239 00:09:04,266 --> 00:09:05,900 [Antonia] Little pasta. I love a pork piccata. 240 00:09:05,900 --> 00:09:07,467 I'm gonna make some Italian for you guys. 241 00:09:07,467 --> 00:09:08,867 Oh, my God. You guys are all... 242 00:09:08,867 --> 00:09:11,200 -We're all Italian. -We're all Italian. 243 00:09:11,200 --> 00:09:13,700 Great. Well, not well played, but. 244 00:09:13,700 --> 00:09:15,467 What makes my dish a little bit different 245 00:09:15,467 --> 00:09:16,600 than a classic piccata 246 00:09:16,600 --> 00:09:19,200 is adding in my own flair. 247 00:09:19,200 --> 00:09:22,900 Fish sauce is gonna be great with the brown butter and pork. 248 00:09:22,900 --> 00:09:26,166 I'm putting it in the flour, putting it in the egg 249 00:09:26,166 --> 00:09:27,934 and then into my panko bread crumbs. 250 00:09:31,767 --> 00:09:33,667 Okay. 251 00:09:33,667 --> 00:09:38,800 Nate Appleman food-processing his boneless pork loin. 252 00:09:38,800 --> 00:09:41,900 [Nate] The other chefs are probably gonna make a cutlet 253 00:09:41,900 --> 00:09:42,800 of some sort. 254 00:09:42,800 --> 00:09:44,433 So I'm gonna go the opposite direction. 255 00:09:46,100 --> 00:09:48,433 I'm gonna make a double-decker pork taco. 256 00:09:50,667 --> 00:09:53,367 This chorizo's gonna give my pork great flavor 257 00:09:53,367 --> 00:09:54,467 and fattiness. 258 00:09:54,467 --> 00:09:56,467 Taco seasoning is amazing. 259 00:09:56,467 --> 00:09:58,233 It's a time-saver. 260 00:09:58,800 --> 00:10:00,266 We love tacos at home. 261 00:10:00,266 --> 00:10:02,000 We have double-decker tacos 262 00:10:02,000 --> 00:10:03,767 probably every week. 263 00:10:03,767 --> 00:10:04,900 Okay. 264 00:10:04,900 --> 00:10:06,367 Just cook please. 265 00:10:06,367 --> 00:10:07,767 Plantains are a staple for us. 266 00:10:07,767 --> 00:10:10,100 I'm gonna get my frozen plantains in the fryer 267 00:10:10,100 --> 00:10:11,667 until they're warmed through. 268 00:10:11,667 --> 00:10:14,767 I plan on serving these as a little sweet treat on the side. 269 00:10:16,467 --> 00:10:18,767 So it looks like everybody made some form of pork schnitzel 270 00:10:18,767 --> 00:10:21,367 except for Nate Appleman, who made tacos. 271 00:10:21,367 --> 00:10:23,367 Oh, no. The saltimbocca I guess is not a schnitzel. 272 00:10:23,367 --> 00:10:24,900 But it is sort of a cutlet style. 273 00:10:24,900 --> 00:10:26,767 Very smart to pound this pork, 274 00:10:26,767 --> 00:10:28,734 giving it a chance to be tender. 275 00:10:30,200 --> 00:10:31,266 [Jonathon] Comfort classic, for me, 276 00:10:31,266 --> 00:10:33,266 has gotta be pork saltimbocca, 277 00:10:33,266 --> 00:10:34,100 red-eye gravy. 278 00:10:34,100 --> 00:10:35,200 Add a sweet potato, 279 00:10:35,200 --> 00:10:37,467 and you got a combination of me and my wife. 280 00:10:37,467 --> 00:10:40,667 I lived in Rome for a while and this was like a classic. 281 00:10:40,667 --> 00:10:42,467 Pressing pieces of sage 282 00:10:42,467 --> 00:10:45,266 into the pounded pork loin... 283 00:10:45,266 --> 00:10:46,467 I love that so much. 284 00:10:46,467 --> 00:10:47,900 -That's saltimbocca. -That makes me so happy-- I know. 285 00:10:47,900 --> 00:10:49,000 But it just makes me so happy. 286 00:10:49,000 --> 00:10:50,700 Sometimes people skip that. 287 00:10:50,700 --> 00:10:53,200 [Jonathon] Gotta be careful not to overlap the prosciutto 288 00:10:53,200 --> 00:10:55,734 'cause I really want this pork loin to shine. 289 00:10:56,867 --> 00:10:58,467 Now that my pork is wrapped and ready, 290 00:10:58,467 --> 00:11:00,166 I check on my purple potato. 291 00:11:01,266 --> 00:11:03,166 I'm slicing them into 1-inch discs, 292 00:11:03,166 --> 00:11:04,266 seasoning them with salt 293 00:11:04,266 --> 00:11:06,100 and putting them in a pan with butter 294 00:11:06,100 --> 00:11:07,333 with a lid on top. 295 00:11:08,600 --> 00:11:10,467 It's a real murderers' row here. 296 00:11:10,467 --> 00:11:12,767 Four chefs left. As excited as I am 297 00:11:12,767 --> 00:11:15,900 to be included with these other three phenomenal chefs, 298 00:11:15,900 --> 00:11:17,467 I'm not gonna be happy until it's just me 299 00:11:17,467 --> 00:11:19,266 holding that trophy at the end. 300 00:11:21,166 --> 00:11:22,266 Yeah. 301 00:11:23,800 --> 00:11:26,367 [Rocco] 10 minutes. 10 minutes left. 302 00:11:26,367 --> 00:11:27,600 [Antonia] A lot of purple potatoes. 303 00:11:27,600 --> 00:11:30,166 I feel like it's gonna be a purple potato battle. 304 00:11:30,166 --> 00:11:33,200 What's making my purple potato salad really unique 305 00:11:33,200 --> 00:11:34,600 is the sauce. 306 00:11:34,600 --> 00:11:37,900 I get my chili crisps as well as my canned hatch chilis 307 00:11:37,900 --> 00:11:41,467 into a blender because I need that little kick 308 00:11:41,467 --> 00:11:44,333 that's gonna spice up my purple potato salad. 309 00:11:45,467 --> 00:11:49,800 Get that blended up and stir in some Kewpie mayo. 310 00:11:49,800 --> 00:11:50,900 I get that into a bowl 311 00:11:50,900 --> 00:11:53,100 and then I add my honeycomb ice cream. 312 00:11:53,100 --> 00:11:56,367 And that's gonna add that tiny bit of sweetness 313 00:11:56,367 --> 00:11:58,667 that the purple potatoes are gonna have. 314 00:11:58,667 --> 00:12:00,367 -[Antonia] Yeah, that's amazing. -Look at that. 315 00:12:00,367 --> 00:12:01,667 Oh, I'm into that all day. 316 00:12:06,200 --> 00:12:07,367 Pretty good. 317 00:12:07,367 --> 00:12:10,800 Just watching all of the pork come out of the fryer, 318 00:12:10,800 --> 00:12:12,166 on Stephanie's station, 319 00:12:12,166 --> 00:12:14,200 beautifully pounded and golden brown. 320 00:12:14,200 --> 00:12:16,634 Then you got Mei Lin's just went in. 321 00:12:18,100 --> 00:12:19,867 Oh, you have-- You have treats, too. 322 00:12:19,867 --> 00:12:20,900 [mumbling] I have treats, too. 323 00:12:20,900 --> 00:12:23,200 Oh, I have had a Popsicle for a long time, either. 324 00:12:23,200 --> 00:12:25,867 -They're delicious. -What's the idea on the menu? 325 00:12:25,867 --> 00:12:27,200 Uh, like a pork piccata, 326 00:12:27,200 --> 00:12:29,734 using the frozen treat for a brown butter 327 00:12:30,200 --> 00:12:31,200 frozen treat sauce. 328 00:12:31,200 --> 00:12:32,200 To make the Popsicle sauce, 329 00:12:32,200 --> 00:12:33,767 first, I'm gonna start browning some butter. 330 00:12:33,767 --> 00:12:36,166 I'm using canned butter for my butter sauce. 331 00:12:36,600 --> 00:12:37,767 A canned butter. 332 00:12:37,767 --> 00:12:39,233 -Canned butter. Very smart move. -[Antonia] I like that. 333 00:12:40,567 --> 00:12:43,000 -That's smart game play. -[Stephanie] Thank you. 334 00:12:43,000 --> 00:12:45,367 Then I take a couple of the Popsicles and melt them down 335 00:12:45,367 --> 00:12:46,667 to get the sticks out, 336 00:12:48,000 --> 00:12:49,467 uh, and add 'em into the brown butter. 337 00:12:49,467 --> 00:12:51,266 Then, lastly, adding in a little bit of fish sauce 338 00:12:51,266 --> 00:12:52,600 for that saltiness. 339 00:12:52,600 --> 00:12:54,000 I love grilling radicchio char, 340 00:12:54,000 --> 00:12:56,367 so it's gonna take that bitterness 341 00:12:56,367 --> 00:12:58,967 and then add this sort of smoky char to it. 342 00:12:59,700 --> 00:13:01,000 Next, I'm gonna work on some pickles. 343 00:13:01,000 --> 00:13:02,100 I love pickles. 344 00:13:02,100 --> 00:13:03,867 I think, every dish, I always have some pickles. 345 00:13:03,867 --> 00:13:05,800 So I take out rice wine vinegar, 346 00:13:05,800 --> 00:13:07,367 which is the easiest way to pickle. 347 00:13:07,367 --> 00:13:09,667 I grab some shallots I'm gonna slice thin, 348 00:13:09,667 --> 00:13:11,367 some Fresnos that are sliced thin. 349 00:13:11,367 --> 00:13:13,467 And then to add a little extra layer of flavor, 350 00:13:13,467 --> 00:13:15,900 I grabbed a little jar of anchovies. 351 00:13:15,900 --> 00:13:19,567 It's gonna get this sort of spicy funky pickle going on. 352 00:13:19,567 --> 00:13:21,567 -How you doing, Goat? -I think I'm good. 353 00:13:21,567 --> 00:13:23,367 Got to use Popsicles. 354 00:13:23,367 --> 00:13:24,867 Ernie a big Popsicle fan? 355 00:13:24,867 --> 00:13:25,767 Yes. 356 00:13:25,767 --> 00:13:27,367 Ernie is six and a half years old. 357 00:13:27,367 --> 00:13:29,567 He's amazing. The best thing that ever happened to me. 358 00:13:29,567 --> 00:13:32,467 So I'm excited for him to see me just push myself 359 00:13:32,467 --> 00:13:33,467 and be the best that I can. 360 00:13:33,467 --> 00:13:35,200 He'll kind of sometimes skip dinner 361 00:13:35,200 --> 00:13:36,100 and just go right to dessert. 362 00:13:36,100 --> 00:13:37,467 And just go right to his Popsicle. 363 00:13:37,467 --> 00:13:38,433 Yeah. 364 00:13:39,567 --> 00:13:40,667 [Guy] How we doin', Chef? 365 00:13:40,667 --> 00:13:42,233 What have you seasoned this with? 366 00:13:42,867 --> 00:13:44,166 Taco seasoning. 367 00:13:44,166 --> 00:13:46,100 Really good. 368 00:13:46,100 --> 00:13:48,266 [Nate] Next, I'm gonna work on my bean puree. 369 00:13:48,266 --> 00:13:49,367 I add some salsa verde. 370 00:13:49,367 --> 00:13:51,367 I add chipotle and adobo. 371 00:13:51,367 --> 00:13:54,433 I'm gonna puree the beans so they stay a little chunky. 372 00:13:56,767 --> 00:13:57,900 It's good. 373 00:13:57,900 --> 00:14:00,367 So we got this cane syrup. 374 00:14:00,367 --> 00:14:04,200 I have canned golden syrup for my vegetarian canned good 375 00:14:04,200 --> 00:14:05,567 for my red-eye gravy. 376 00:14:05,567 --> 00:14:09,000 It's that beautiful amber. 377 00:14:09,000 --> 00:14:12,100 I add to a pan some of that golden syrup, 378 00:14:12,100 --> 00:14:14,000 cold brew coffee, whiskey. 379 00:14:14,000 --> 00:14:15,767 I let that reduce. 380 00:14:15,767 --> 00:14:17,467 I wanna make sure this ice cream didn't spoil. 381 00:14:17,467 --> 00:14:19,667 Make sure that that is good for me, Chef, please. 382 00:14:21,166 --> 00:14:23,900 We have a very prestigious panel of judges here. 383 00:14:23,900 --> 00:14:25,567 Ice cream's gonna be fine. 384 00:14:25,567 --> 00:14:26,867 Ice cream-- Okay. 385 00:14:26,867 --> 00:14:29,533 What? I just gotta-- Quality control. 386 00:14:30,667 --> 00:14:33,233 [Jonathon] It's time to start whisking in the ice cream. 387 00:14:34,367 --> 00:14:37,867 This is a very delicate part of the sauce. 388 00:14:37,867 --> 00:14:39,667 At no point in time can my sauce 389 00:14:39,667 --> 00:14:42,567 ever be hotter than 155 degrees. 390 00:14:42,567 --> 00:14:43,900 Otherwise, the eggs will cook. 391 00:14:43,900 --> 00:14:47,200 We'll have scrambled eggs, sugar and fat on the side 392 00:14:47,200 --> 00:14:49,867 looking at a bunch of coffee and it'll be disgusting, 393 00:14:49,867 --> 00:14:50,934 and I'll be going home. 394 00:14:54,667 --> 00:14:56,634 [Guy] Five minutes! Five to go! 395 00:14:58,900 --> 00:15:02,266 [Mei] I get that purple potato salad on the plate first. 396 00:15:02,266 --> 00:15:05,367 I get my seasoned schnitzel on the plate after that. 397 00:15:05,367 --> 00:15:07,734 And it's perfect. 398 00:15:09,367 --> 00:15:10,667 Ooh, love it so much. 399 00:15:10,667 --> 00:15:11,934 [Rocco] It's so naughty. 400 00:15:13,166 --> 00:15:14,200 [Stephanie] To finish my dish, 401 00:15:14,200 --> 00:15:16,467 I'm gonna add a little bit of angel hair pasta. 402 00:15:16,467 --> 00:15:18,000 The pasta should be able to just soak up 403 00:15:18,000 --> 00:15:21,200 a lot of this piccata-inspired sort of butter sauce. 404 00:15:21,200 --> 00:15:22,367 That works great. 405 00:15:22,367 --> 00:15:26,100 Then put a piece of my pork that's all ready to go. 406 00:15:26,100 --> 00:15:28,467 And then taking my sauce straight out of the blender 407 00:15:28,467 --> 00:15:29,734 and just pouring it on. 408 00:15:30,600 --> 00:15:32,567 I decided to take some of the pickles, 409 00:15:32,567 --> 00:15:34,367 the radicchio, some blood oranges, 410 00:15:34,367 --> 00:15:36,467 capers, and kind of mix it all together 411 00:15:36,467 --> 00:15:38,200 and make this just tasty garnish salad 412 00:15:38,200 --> 00:15:39,900 over the top of the whole dish. 413 00:15:39,900 --> 00:15:42,900 Two minutes! Two to go, chefs! 414 00:15:42,900 --> 00:15:44,600 [Nate] Now it's time to fill my tacos. 415 00:15:44,600 --> 00:15:46,600 I smear my bean on the soft tortilla 416 00:15:46,600 --> 00:15:48,233 and I get it into the taco stand. 417 00:15:50,266 --> 00:15:51,900 I add in my pork and chorizo mixture 418 00:15:51,900 --> 00:15:54,100 into the purple and corn taco shells. 419 00:15:54,100 --> 00:15:55,767 I top with cheese. 420 00:15:55,767 --> 00:15:57,900 And then I start adding all my vegetables, 421 00:15:57,900 --> 00:16:00,900 the jalapeno, the onions, tomato, lettuce. 422 00:16:00,900 --> 00:16:03,467 I want these tacos to be overflowing. 423 00:16:03,467 --> 00:16:04,767 -[Guy] Monsters. -Let it rain, Chef. 424 00:16:04,767 --> 00:16:07,166 In my paper boat, I put down the bean puree 425 00:16:07,166 --> 00:16:09,100 and I top it with plantains. 426 00:16:09,100 --> 00:16:10,767 Forty-five seconds, chefs. 427 00:16:10,767 --> 00:16:12,433 We have 45 to go. 428 00:16:13,200 --> 00:16:14,467 It's beautiful. 429 00:16:14,467 --> 00:16:16,700 I start plating with the sweet potatoes first. 430 00:16:16,700 --> 00:16:18,800 A little bit of that brown butter. 431 00:16:18,800 --> 00:16:20,900 Then I pull my pork out of the grill. 432 00:16:20,900 --> 00:16:23,000 I'm runnin' out of time and I gotta finish this plate. 433 00:16:23,000 --> 00:16:24,800 Time to put the pork down 434 00:16:24,800 --> 00:16:26,667 and the red-eye gravy over top. 435 00:16:26,667 --> 00:16:31,367 [Guy] Five, four, three, two, one. 436 00:16:31,367 --> 00:16:33,867 -And that's all she wrote. -We just sit here and eat these chefs' food. 437 00:16:33,867 --> 00:16:34,867 -This is great. -Nice job, everybody! 438 00:16:34,867 --> 00:16:36,166 Great job, chefs. 439 00:16:36,166 --> 00:16:37,367 [Antonia] Excellent. 440 00:16:37,367 --> 00:16:39,767 [sighs loudly] 441 00:16:39,767 --> 00:16:42,467 All right, chefs, the judges are gonna be checkin' that list, 442 00:16:42,467 --> 00:16:43,667 and I hope they're nice. 443 00:16:43,667 --> 00:16:45,834 Let's take it to 'em. Right this way. 444 00:16:54,200 --> 00:16:55,700 Judges, here we are, part 4, 445 00:16:55,700 --> 00:16:57,767 and it's all about the List Game. 446 00:16:57,767 --> 00:16:59,867 Our chefs had to make a comfort classic 447 00:16:59,867 --> 00:17:02,967 using only the items on this fantastic list 448 00:17:02,967 --> 00:17:05,066 that my 26-year-old son made. 449 00:17:05,066 --> 00:17:07,767 "Something purple, boneless pork loin, 450 00:17:07,767 --> 00:17:10,066 something vegetarian in a can, 451 00:17:10,066 --> 00:17:11,467 a frozen treat." 452 00:17:12,000 --> 00:17:12,867 Awesome. 453 00:17:12,867 --> 00:17:14,400 Anyhow, first up, Chef Mei. 454 00:17:14,400 --> 00:17:15,400 What do you have for us, Chef? 455 00:17:15,400 --> 00:17:16,467 Judges, in front of you, 456 00:17:16,467 --> 00:17:20,500 you have my ode to a schnitzel. 457 00:17:20,500 --> 00:17:22,867 It's actually one of the first things I learned how to make. 458 00:17:22,867 --> 00:17:25,367 My former Chef, Wolfgang Puck, 459 00:17:25,367 --> 00:17:26,266 this is my take. 460 00:17:26,266 --> 00:17:28,266 Koji-marinated pork loin, 461 00:17:28,266 --> 00:17:29,734 um... 462 00:17:31,667 --> 00:17:32,767 Sorry. 463 00:17:32,767 --> 00:17:34,400 Here you go. You just dropped your Wolfgang Puck. 464 00:17:34,400 --> 00:17:35,533 -I just wanted to-- yeah. -[all laughing] 465 00:17:36,200 --> 00:17:37,567 I got it. 466 00:17:37,567 --> 00:17:39,367 That was a good one. That was a good one. 467 00:17:40,700 --> 00:17:42,200 [Mei] The purple potato salad 468 00:17:42,200 --> 00:17:44,200 is made with canned hatch chilis. 469 00:17:44,200 --> 00:17:47,600 And the sweet treat, just the honeycomb ice cream. 470 00:17:47,600 --> 00:17:48,867 Wow. 471 00:17:48,867 --> 00:17:50,600 Chef Mei Lin, 472 00:17:50,600 --> 00:17:53,100 I too worked for Wolfgang Puck for many, many years. 473 00:17:53,100 --> 00:17:55,500 -[Rocco] Uh-oh. Pick it up. Right here. -And I too have made... 474 00:17:55,500 --> 00:17:58,000 ...the schnitzel for 110 years. 475 00:17:58,000 --> 00:17:59,400 I love your twist on it 476 00:17:59,400 --> 00:18:01,700 because there's all these beautiful warming spices. 477 00:18:01,700 --> 00:18:06,100 You've got that luscious juicy pork loin in the center. 478 00:18:06,100 --> 00:18:08,166 There's something incredibly craveable about this 479 00:18:08,166 --> 00:18:09,367 that I can't help myself 480 00:18:09,367 --> 00:18:11,600 and I wanna go back for another bite. 481 00:18:11,600 --> 00:18:13,767 That is the definition of comfort, 482 00:18:13,767 --> 00:18:14,767 as far as I'm concerned. 483 00:18:14,767 --> 00:18:15,867 Thank you. 484 00:18:15,867 --> 00:18:17,867 I love that you had the purple potatoes 485 00:18:17,867 --> 00:18:20,166 and covered in something super-delicious. 486 00:18:20,166 --> 00:18:23,066 And it's just crazy to me that you used ice cream. 487 00:18:23,066 --> 00:18:25,200 Very smart. I never would have thought of that. 488 00:18:25,200 --> 00:18:27,266 The hatch chili is a great, great idea. 489 00:18:27,266 --> 00:18:30,266 My only issue is that it feels like everything is seasoned 490 00:18:30,266 --> 00:18:32,367 except the actual pork itself, 491 00:18:32,367 --> 00:18:34,467 way underneath all the crispy coating, 492 00:18:34,467 --> 00:18:36,767 uh, and loving that you put on the outside of it. 493 00:18:36,767 --> 00:18:39,000 All right, up next, the Goat, Chef Stephanie. 494 00:18:39,000 --> 00:18:40,166 What do you have for us? 495 00:18:40,166 --> 00:18:42,600 Hi, chefs. So I have a little bit of a shout-out to piccata, 496 00:18:42,600 --> 00:18:43,700 but more so in my style of cooking. 497 00:18:43,700 --> 00:18:45,600 For the purple, we have some radicchio. 498 00:18:45,600 --> 00:18:47,767 That's in a little salad with some capers. 499 00:18:47,767 --> 00:18:51,266 I made a quick pickle with shallots, Fresnos and anchovies. 500 00:18:51,266 --> 00:18:53,066 And then the sauce is made with our frozen treat, 501 00:18:53,066 --> 00:18:55,066 which is these lime Popsicles. 502 00:18:55,066 --> 00:18:57,667 And the canned item was butter. 503 00:18:59,300 --> 00:19:01,867 I think that your shop was unbelievably smart 504 00:19:01,867 --> 00:19:03,166 that when it comes to comfort food 505 00:19:03,166 --> 00:19:06,867 that you went in the direction of a pork piccata. 506 00:19:06,867 --> 00:19:09,500 The pork is perfectly cooked, perfectly seasoned. 507 00:19:09,500 --> 00:19:12,266 I love that you actually went for it with that piccata sauce 508 00:19:12,266 --> 00:19:13,600 and did like a little bit of drizzle 509 00:19:13,600 --> 00:19:15,867 so it kind of got a little soft on one side. 510 00:19:15,867 --> 00:19:19,767 But I do think that it needed to be tossed a little bit more 511 00:19:19,767 --> 00:19:21,467 because it kind of came together. 512 00:19:21,467 --> 00:19:22,467 [Scott] And, also, this little... 513 00:19:22,467 --> 00:19:24,867 all this mishegoss you have on top of it, right, 514 00:19:24,867 --> 00:19:27,166 -the capers and the shallots-- -"Mishegoss." 515 00:19:27,166 --> 00:19:30,367 ...I mean, all this stuff is just absolutely spectacular. 516 00:19:30,367 --> 00:19:32,300 Great cooking. Just great cooking. 517 00:19:32,300 --> 00:19:33,467 Last time in this tournament, 518 00:19:33,467 --> 00:19:34,700 I said you're like a great artist. 519 00:19:34,700 --> 00:19:36,400 You're-- Who knows what's going on in your brain? 520 00:19:36,400 --> 00:19:39,266 And then 30 seconds before the time's up, 521 00:19:39,266 --> 00:19:41,367 you put together this incredibly beautiful dish. 522 00:19:41,367 --> 00:19:42,500 You've done it again. 523 00:19:42,500 --> 00:19:44,000 And the Popsicle canned butter, 524 00:19:44,000 --> 00:19:45,667 very smart move. 525 00:19:47,166 --> 00:19:49,500 But my big complaint here is the pasta isn't seasoned. 526 00:19:49,500 --> 00:19:50,600 Thank you. 527 00:19:50,600 --> 00:19:53,400 All right, thank you. Up next, Chef Nate. 528 00:19:53,400 --> 00:19:55,767 I made double-decker tacos. 529 00:19:55,767 --> 00:19:57,767 So on the outside, it's a soft taco. 530 00:19:57,767 --> 00:20:00,300 Inside is a purple hard crispy taco. 531 00:20:00,300 --> 00:20:03,200 The canned item was the vegetarian beans that I grabbed. 532 00:20:03,200 --> 00:20:06,000 The pork loin is the meat for the taco. 533 00:20:06,000 --> 00:20:08,934 And fried plantains with queso fresco. 534 00:20:10,166 --> 00:20:11,166 What night do you do this? 535 00:20:11,166 --> 00:20:12,467 Because I'm comin' over with my family 536 00:20:12,467 --> 00:20:14,066 if that-- if that's cool. 537 00:20:14,066 --> 00:20:17,066 The cheese, the seasoning, the avocado, 538 00:20:17,066 --> 00:20:19,667 you're addicted to the next bite. 539 00:20:19,667 --> 00:20:21,867 This is phenomenal. The flavors of the pork, 540 00:20:21,867 --> 00:20:24,400 what you did with all of those spices, 541 00:20:24,400 --> 00:20:25,400 phenomenal. 542 00:20:25,400 --> 00:20:27,300 And I know that the crispy corn taco 543 00:20:27,300 --> 00:20:29,000 is your purple ingredient, 544 00:20:29,000 --> 00:20:30,166 but the crispy corn shell 545 00:20:30,166 --> 00:20:31,600 actually got a little bit soft. 546 00:20:31,600 --> 00:20:34,567 So everything, texture-wise in the taco, 547 00:20:34,567 --> 00:20:36,500 reads a little mushy. 548 00:20:36,500 --> 00:20:38,200 This is, you know, outrageously delicious, 549 00:20:38,200 --> 00:20:40,400 like everything you've made in this tournament so far. 550 00:20:40,400 --> 00:20:42,400 -The plantains itself were frozen? -Frozen, yeah. 551 00:20:42,400 --> 00:20:43,700 They're delicious. Amazing. 552 00:20:43,700 --> 00:20:44,867 Wow. Just incredible. 553 00:20:44,867 --> 00:20:46,567 Thank you, Chef. 554 00:20:46,567 --> 00:20:47,867 Up next, Chef Jonathon. 555 00:20:47,867 --> 00:20:49,000 What do ya got for us, bud? 556 00:20:49,000 --> 00:20:50,767 It's a single-side saltimbocca, 557 00:20:50,767 --> 00:20:52,667 red-eye gravy and sweet potatoes. 558 00:20:52,667 --> 00:20:56,367 And then the sauce is based on, uh, coffee ice cream, 559 00:20:56,367 --> 00:20:58,200 coffee, whiskey, 560 00:20:58,200 --> 00:20:59,767 butter, and then a little bit more 561 00:20:59,767 --> 00:21:01,467 of that golden syrup for the red-eye. 562 00:21:03,166 --> 00:21:05,500 Saltimbocca, one of the greatest dishes ever invented, right? 563 00:21:05,500 --> 00:21:07,767 Prosciutto, sage, veal, pork. You nailed that. 564 00:21:07,767 --> 00:21:09,767 You got those warm homey flavors, 565 00:21:09,767 --> 00:21:12,200 reminiscent of Italian cooking. You nailed those. 566 00:21:12,200 --> 00:21:13,700 Such an interesting flavor profile 567 00:21:13,700 --> 00:21:15,500 with the usage of the coffee ice cream 568 00:21:15,500 --> 00:21:17,200 inside the sauce itself. 569 00:21:17,200 --> 00:21:18,867 But, somehow, you got it to work. 570 00:21:18,867 --> 00:21:20,600 That sweetness in the coffee 571 00:21:20,600 --> 00:21:22,066 doesn't necessarily attribute itself 572 00:21:22,066 --> 00:21:24,300 to a saltimbocca, traditionally, clearly. 573 00:21:24,300 --> 00:21:26,567 But I really like the additional sweetness 574 00:21:26,567 --> 00:21:28,266 of the sweet potato as well. 575 00:21:28,266 --> 00:21:30,967 I just wish that there was something a little extra 576 00:21:30,967 --> 00:21:32,066 on top of that potato. 577 00:21:32,066 --> 00:21:34,300 They tend to be very starchy 578 00:21:34,300 --> 00:21:35,600 and very, very dense. 579 00:21:35,600 --> 00:21:39,100 And so if they're not really like overly marinated 580 00:21:39,100 --> 00:21:40,266 or overly sauced, 581 00:21:40,266 --> 00:21:42,100 they can get a little dry in the center. 582 00:21:42,100 --> 00:21:43,266 And that's where we're at. 583 00:21:43,266 --> 00:21:44,300 All right. 584 00:21:44,300 --> 00:21:46,266 Oh, you're fantastic four. 585 00:21:46,266 --> 00:21:47,500 I love watching you cook. 586 00:21:47,500 --> 00:21:49,000 We're gonna let the judges deliberate. 587 00:21:49,000 --> 00:21:50,367 We're gonna send you back to the stations. 588 00:21:50,367 --> 00:21:51,700 We'll call you when we have a decision. 589 00:21:51,700 --> 00:21:52,867 -Thank you. -[Nate] Thank you, chefs. 590 00:21:52,867 --> 00:21:54,600 Thank you, chefs. Great job. 591 00:21:54,600 --> 00:21:58,000 Four comfort classics. But now you're in the uncomfortable position 592 00:21:58,000 --> 00:22:00,500 of sending two chefs into the checkout round. 593 00:22:00,500 --> 00:22:02,066 How do you feel about yourselves now? 594 00:22:02,066 --> 00:22:03,166 It's so hard to say 595 00:22:03,166 --> 00:22:05,300 because there's so much good cooking that happens here. 596 00:22:05,300 --> 00:22:08,000 [Rocco] So, for me, Stephanie and Mei Lin are in the top two. 597 00:22:08,000 --> 00:22:09,600 It's hard to say. You know what I mean? 598 00:22:09,600 --> 00:22:12,500 Because I also loved that-- that, uh, piccata. 599 00:22:12,500 --> 00:22:13,834 [exhales] Oh, God. 600 00:22:24,567 --> 00:22:27,867 [Guy] Chefs, first, we're gonna talk about the one chef 601 00:22:27,867 --> 00:22:30,467 that is gonna win $10,000 for best dish 602 00:22:30,467 --> 00:22:32,567 and move on to the final week. 603 00:22:32,567 --> 00:22:36,433 The chef with the best dish and $10,000 goes to... 604 00:22:39,567 --> 00:22:41,100 the champ! 605 00:22:41,100 --> 00:22:42,467 Chef Mei Lin, see ya next week. 606 00:22:42,467 --> 00:22:44,867 10,000 bucks. Congratulations. 607 00:22:46,367 --> 00:22:48,667 Guaranteed spot in the finals. 608 00:22:48,667 --> 00:22:52,166 All three of you had situations with your dishes. 609 00:22:52,900 --> 00:22:55,667 Two people are supposed to be moving on. 610 00:22:55,667 --> 00:22:58,567 And two people are supposed to be going head-to-head. 611 00:22:58,567 --> 00:23:02,100 And we couldn't make a decision who was gonna be safe tonight, 612 00:23:02,100 --> 00:23:05,767 so all three of you will be in the final competition tonight 613 00:23:05,767 --> 00:23:06,867 of sudden death. 614 00:23:07,800 --> 00:23:10,567 Final sudden death round happens right now. 615 00:23:10,567 --> 00:23:12,066 Thank you. Chefs, to your carts. 616 00:23:14,467 --> 00:23:15,767 Let's go. 617 00:23:18,800 --> 00:23:20,800 You've all been cooking your butts off and I know you're tired. 618 00:23:20,800 --> 00:23:22,667 I wanna make this last game tonight 619 00:23:22,667 --> 00:23:23,900 on the easier side of things. 620 00:23:23,900 --> 00:23:26,467 I want you to make the judges the all-American food duo, 621 00:23:26,467 --> 00:23:27,467 which is what? 622 00:23:27,467 --> 00:23:29,000 Burger and fries. 623 00:23:29,000 --> 00:23:31,000 I just wanna make it straightforward. 624 00:23:31,000 --> 00:23:32,100 Matter of fact, I made it so easy, 625 00:23:32,100 --> 00:23:34,166 I'm gonna give you a basic list of ingredients, okay? 626 00:23:34,166 --> 00:23:35,467 Hunter. 627 00:23:35,467 --> 00:23:37,000 -Thank you, son. -Your welcome, Father. 628 00:23:37,000 --> 00:23:38,100 -Here ya go. -Make it quick. Perfect. 629 00:23:38,100 --> 00:23:39,467 -Just what I asked for. -Yeah. Uh-huh. 630 00:23:39,467 --> 00:23:42,000 Okay, basic list of ingredients. 631 00:23:42,000 --> 00:23:42,900 It's good. It's good. 632 00:23:42,900 --> 00:23:46,433 "Ground meat, buns, potatoes." 633 00:23:47,000 --> 00:23:47,867 So, let me get... 634 00:23:47,867 --> 00:23:49,667 I think that there's something, um, 635 00:23:49,667 --> 00:23:53,600 you unintentionally left unsaid. 636 00:23:53,600 --> 00:23:56,767 And maybe they should, um, understand. 637 00:23:56,767 --> 00:24:00,100 I, uh, underestimated what you meant 638 00:24:00,100 --> 00:24:01,333 when you put the list together. 639 00:24:01,333 --> 00:24:03,000 -Thank you. Okay. -Why don't you go ahead and pass those out? 640 00:24:03,000 --> 00:24:05,867 -Fine, then. -Chefs, uh, Hunter has done a great job for ya. 641 00:24:05,867 --> 00:24:07,467 -There you go. -He's got a fantastic list 642 00:24:07,467 --> 00:24:08,667 because, this week, 643 00:24:08,667 --> 00:24:10,667 it's all about the list games. 644 00:24:10,667 --> 00:24:13,100 "Ground meat, buns and potatoes" 645 00:24:13,100 --> 00:24:14,600 for burgers and fries, 646 00:24:14,600 --> 00:24:17,767 and, unfortunately, this is the un-ingredients list. 647 00:24:17,767 --> 00:24:19,900 -Unfortunately. -These are all the items you're not allowed to use 648 00:24:19,900 --> 00:24:21,567 to make your burger and fries. 649 00:24:21,567 --> 00:24:23,000 However... 650 00:24:23,000 --> 00:24:25,767 you're allowed to shop for anything in the store you want 651 00:24:25,767 --> 00:24:29,800 and you've got 30 minutes to make that all-American duo 652 00:24:29,800 --> 00:24:31,867 of burgers and fries. 653 00:24:31,867 --> 00:24:33,100 Well, there weren't supposed to be three of you. 654 00:24:33,100 --> 00:24:33,867 There's only supposed to be two of you. 655 00:24:33,867 --> 00:24:35,467 And only one person's gonna go home. 656 00:24:35,467 --> 00:24:37,266 Right. 657 00:24:37,266 --> 00:24:39,533 You can't get Nate. You just can't get him. 658 00:24:42,600 --> 00:24:43,800 Aah! 659 00:24:43,800 --> 00:24:47,467 This is the un-ingredient challenge. 660 00:24:47,467 --> 00:24:49,667 So you can't use buns, 661 00:24:49,667 --> 00:24:51,867 potatoes or ground beef. 662 00:24:51,867 --> 00:24:54,266 First thing I would do is grind meat. 663 00:24:54,266 --> 00:24:55,467 There's no question about that. 664 00:24:55,467 --> 00:24:56,767 I can't get ground meat. Whatever. 665 00:24:56,767 --> 00:24:57,667 I'm gonna grind my own. 666 00:24:57,667 --> 00:25:00,100 I saw a beautiful huge brisket 667 00:25:00,100 --> 00:25:03,100 that has the perfect fat to flesh ratio 668 00:25:03,100 --> 00:25:05,166 that you need for burger blood. 669 00:25:05,166 --> 00:25:06,900 Who's got the bread? 670 00:25:06,900 --> 00:25:10,467 I see the classic Latin-American market bolillo. 671 00:25:10,467 --> 00:25:12,467 You'll see it in like torta milanese 672 00:25:12,467 --> 00:25:13,900 and different sandwiches. 673 00:25:13,900 --> 00:25:16,166 This'll be perfect for my un-bun. 674 00:25:16,166 --> 00:25:18,600 I think some precooked polenta 675 00:25:18,600 --> 00:25:21,166 floured and fried 676 00:25:21,166 --> 00:25:22,467 would be a great way to go 677 00:25:22,467 --> 00:25:24,734 to make something that's fry-esque. 678 00:25:26,000 --> 00:25:27,600 [Jonathon] I love instant polenta. 679 00:25:27,600 --> 00:25:30,266 So polenta fries will be a natural side for me. 680 00:25:30,266 --> 00:25:31,567 [whispers] Polenta fries. 681 00:25:31,567 --> 00:25:33,367 It's a cheeseburger. I need cheese. 682 00:25:33,367 --> 00:25:35,567 American, cheddar, Munster. 683 00:25:35,567 --> 00:25:37,700 There's bacon. That's a must-have. 684 00:25:37,700 --> 00:25:40,100 And I'm gonna dress this burger all the way. 685 00:25:40,100 --> 00:25:43,367 Lettuce, tomato, onion, pickle. 686 00:25:43,367 --> 00:25:47,567 This is the last cook before the finals. 687 00:25:47,567 --> 00:25:48,867 This is it. 688 00:25:48,867 --> 00:25:50,967 Somebody's goin' home. It's not gonna be me. 689 00:25:54,266 --> 00:25:57,467 I can make a burger and fries, but I can't use ground meat. 690 00:25:57,467 --> 00:25:59,700 So I grab the pant-based meat in the freezer 691 00:25:59,700 --> 00:26:01,767 because that's what I make at home. 692 00:26:01,767 --> 00:26:03,900 My wife was kosher for over 35 years 693 00:26:03,900 --> 00:26:07,000 and could not eat beef and cheese together. 694 00:26:07,000 --> 00:26:08,700 So I started makin' her a plant-based burger 695 00:26:08,700 --> 00:26:12,700 with lots of cheese and onions and condiments. 696 00:26:12,700 --> 00:26:15,467 So, in honor of that, I'm grabbing sharp cheddar 697 00:26:15,467 --> 00:26:17,000 and gouda. 698 00:26:17,000 --> 00:26:18,467 Next, as a replacement for my bun, 699 00:26:18,467 --> 00:26:20,000 I'm grabbing English muffins. 700 00:26:20,000 --> 00:26:22,467 It's got the nooks and crannies. 701 00:26:22,467 --> 00:26:26,000 Instead of potatoes, I'm gonna make fried zucchini. 702 00:26:26,000 --> 00:26:30,166 I came here to show everybody how much I love my family. 703 00:26:30,166 --> 00:26:32,700 And everything I do, I do it for them. 704 00:26:32,700 --> 00:26:34,467 So, knowing that one of us is going home, 705 00:26:34,467 --> 00:26:37,066 I am bringing everything I can. 706 00:26:42,367 --> 00:26:43,467 [Stephanie] Without a bun, 707 00:26:43,467 --> 00:26:46,100 the best burger that you can do is a patty melt. 708 00:26:46,100 --> 00:26:48,767 A patty melt is like a burger on bread. 709 00:26:48,767 --> 00:26:50,467 And then my mind goes so quickly 710 00:26:50,467 --> 00:26:54,767 to using extra-firm tofu to go inside of my patty melt. 711 00:26:54,767 --> 00:26:56,934 I need cheese to go in the patty melt. 712 00:26:58,166 --> 00:26:59,367 And I get kewpie mayo 713 00:26:59,367 --> 00:27:01,667 because if I'm gonna have a patty melt sandwich, 714 00:27:01,667 --> 00:27:04,467 it's gotta be like ooey-gooey sauce going everywhere. 715 00:27:04,467 --> 00:27:07,367 And then I grab all the Asian ingredients, my own flair. 716 00:27:07,367 --> 00:27:09,900 The sort of ingredients that I like to cook with. 717 00:27:09,900 --> 00:27:11,000 I'm gonna grab kimchi 718 00:27:11,000 --> 00:27:12,600 'cause I wanna do brown butter kimchi. 719 00:27:12,600 --> 00:27:15,900 And some green beans that are turned into fries. 720 00:27:15,900 --> 00:27:17,367 Oh, God. I gotta clean them. 721 00:27:17,367 --> 00:27:18,900 I definitely wanna move on to the finale. 722 00:27:18,900 --> 00:27:20,166 So I'm just gonna cook something for me. 723 00:27:20,166 --> 00:27:21,867 Something that looks delicious that I wanna eat 724 00:27:21,867 --> 00:27:24,433 that this would be my snack when this is all done. 725 00:27:25,800 --> 00:27:27,567 The stakes are so high right now, right. 726 00:27:27,567 --> 00:27:29,000 -This dish, essentially, is gonna decide... -[Rocco] Yeah. 727 00:27:29,000 --> 00:27:31,100 -They're fired up. -...who is going to be in the finale. 728 00:27:31,100 --> 00:27:33,467 I do not envy the positions these chefs are in. 729 00:27:33,467 --> 00:27:35,166 The chefs are really starting to feel the pressure. 730 00:27:44,767 --> 00:27:47,500 Making a burger is the ultimate test of your culinary chops. 731 00:27:47,500 --> 00:27:49,767 But making a burger without the classic ingredients, 732 00:27:49,767 --> 00:27:52,934 the bun, the potatoes for fries, the ground meat, 733 00:27:53,500 --> 00:27:54,634 really, really difficult. 734 00:27:55,166 --> 00:27:56,634 [Guy] 25 minutes! 735 00:27:57,367 --> 00:27:58,667 What's the game plan, Chef? 736 00:27:58,667 --> 00:28:00,400 A tofu patty melt. 737 00:28:00,400 --> 00:28:02,266 -Ooh, I like that. -With brown butter kimchi, 738 00:28:02,266 --> 00:28:04,834 American cheese, with tempura green beans. 739 00:28:05,166 --> 00:28:06,166 Great call. 740 00:28:06,166 --> 00:28:07,500 [Stephanie] Taking the idea of a patty melt, 741 00:28:07,500 --> 00:28:10,000 you definitely need to marinate the extra-firm tofu. 742 00:28:10,000 --> 00:28:12,667 So then I'm gonna add a marinade. 743 00:28:12,667 --> 00:28:15,767 Soy sauce, sesame and sambal. 744 00:28:15,767 --> 00:28:18,000 I kind of feel like I might go home because I chose tofu, 745 00:28:18,000 --> 00:28:21,567 but I'm just kind of cooking for myself at this point. 746 00:28:21,567 --> 00:28:23,600 Then I grab a kimchi and put it in brown butter, 747 00:28:23,600 --> 00:28:25,567 which is one of my favorite things to do with kimchi. 748 00:28:25,567 --> 00:28:27,400 It takes a little of the harshness out, 749 00:28:27,400 --> 00:28:29,166 but it adds this layer of earthiness 750 00:28:29,166 --> 00:28:30,834 putting the brown butter into it. 751 00:28:32,300 --> 00:28:33,967 This is the second week in a row 752 00:28:33,967 --> 00:28:35,266 that I'm on the bottom 753 00:28:35,266 --> 00:28:37,767 and I have to fight my way back into the competition. 754 00:28:37,767 --> 00:28:38,967 And this time, the stakes are really high 755 00:28:38,967 --> 00:28:40,867 because it's to get into the finals. 756 00:28:40,867 --> 00:28:42,734 Are we gonna have a tofu burger? 757 00:28:43,200 --> 00:28:44,500 Stop it! 758 00:28:44,500 --> 00:28:47,367 Stephanie is actually choosing to make a tofu burger. 759 00:28:47,367 --> 00:28:48,667 I love that. 760 00:28:51,066 --> 00:28:52,567 Never mind. 761 00:28:52,567 --> 00:28:57,500 I wonder why Nate has frozen beef or some sort. 762 00:28:57,500 --> 00:28:59,000 [Nate] I wanna make a plant-based burger 763 00:28:59,000 --> 00:29:00,500 on an English muffin. 764 00:29:00,500 --> 00:29:02,500 And first thing I feel like I need to do 765 00:29:02,500 --> 00:29:04,066 is thaw this plant-based meat. 766 00:29:04,066 --> 00:29:05,600 So I throw it in the microwave. 767 00:29:05,600 --> 00:29:08,634 Instead of fries, I'm gonna use zucchini. 768 00:29:09,266 --> 00:29:10,367 [Guy] What are we on, Chef? 769 00:29:10,867 --> 00:29:12,667 Zucchini fries. 770 00:29:12,667 --> 00:29:14,367 -Zucchini fries? -Ribbons. 771 00:29:14,367 --> 00:29:15,867 -Like planks. -Yeah. 772 00:29:15,867 --> 00:29:17,600 Okay. Great. 773 00:29:17,600 --> 00:29:20,200 Once I season my zucchini with salt 774 00:29:20,200 --> 00:29:21,367 to pull out the liquid, 775 00:29:21,367 --> 00:29:23,667 I get some corn starch and seasoning on the zucchini 776 00:29:23,667 --> 00:29:25,533 and then I dump 'em in the fryer. 777 00:29:27,767 --> 00:29:28,967 Okay. 778 00:29:30,600 --> 00:29:33,867 [Rocco] It looks like Chef picked plant-based patties. 779 00:29:33,867 --> 00:29:36,300 That flavor profile is pretty close to a beef burger. 780 00:29:36,300 --> 00:29:37,767 You could make that really good. 781 00:29:37,767 --> 00:29:40,367 -[Scott] But they can grind their own beef. -[Antonia] Yeah. 782 00:29:40,367 --> 00:29:41,767 -That does take a lot of time. -[Rocco] Yeah. 783 00:29:41,767 --> 00:29:43,166 But in a burger competition, 784 00:29:43,166 --> 00:29:44,867 that's probably where you wanna put most of your time. 785 00:29:44,867 --> 00:29:46,300 [Antonia] In the meat. 786 00:29:46,300 --> 00:29:48,667 Twenty minutes. Twenty to go. 787 00:29:49,667 --> 00:29:50,867 [Jonathon] Now, I love a veggie burger, 788 00:29:50,867 --> 00:29:52,400 but that a veggie burger 789 00:29:52,400 --> 00:29:54,367 and you call it a veggie burger. 790 00:29:54,367 --> 00:29:56,667 Or you call that a tofu burger. 791 00:29:56,667 --> 00:30:00,400 But burgers are made of beef. 792 00:30:00,400 --> 00:30:02,600 [Guy] Come on, baby. You got enough life in ya. 793 00:30:02,600 --> 00:30:04,867 -Did you... -I just need four burger patties. 794 00:30:04,867 --> 00:30:06,767 Did you go big brisket on me here, buddy? 795 00:30:06,767 --> 00:30:07,767 I did, baby. 796 00:30:07,767 --> 00:30:09,367 I see you've made a burger grind before. 797 00:30:09,367 --> 00:30:10,667 I have, a little bit. 798 00:30:11,767 --> 00:30:14,867 I find that 80/20 fat ratio. We're good. 799 00:30:14,867 --> 00:30:16,367 It's not his first rodeo. 800 00:30:17,867 --> 00:30:21,066 It's not my first fingertip I've lost in a meat grinder. 801 00:30:21,066 --> 00:30:25,066 I have tried millions, and I literally mean millions 802 00:30:25,066 --> 00:30:26,200 of burger patties. 803 00:30:26,200 --> 00:30:27,767 But there was a point when we were opening Kindling 804 00:30:27,767 --> 00:30:30,400 where I was trying 15 blends at one time. 805 00:30:30,400 --> 00:30:32,867 But it's that attention to detail 806 00:30:32,867 --> 00:30:34,767 that gets us chefs prepared 807 00:30:34,767 --> 00:30:37,367 to make a great burger over and over. 808 00:30:37,367 --> 00:30:39,300 And that's when it's gonna help me win this challenge. 809 00:30:39,300 --> 00:30:40,567 Real pillowed in the middle, 810 00:30:40,567 --> 00:30:42,000 so that way, when I smash 'em, 811 00:30:42,000 --> 00:30:44,133 their edges get nice and crispy. 812 00:30:45,266 --> 00:30:47,300 [Guy] 15 minutes, chefs. 15 to go. 813 00:30:47,300 --> 00:30:48,634 Halfway! 814 00:30:50,867 --> 00:30:52,300 [Stephanie] I'm definitely feeling the pressure 815 00:30:52,300 --> 00:30:54,667 putting this burger together. 816 00:30:54,667 --> 00:30:56,300 I've got American cheese on one side. 817 00:30:56,300 --> 00:30:57,867 I've got gouda on the other. 818 00:30:57,867 --> 00:31:00,667 I've got red onions that have been caramelized on one side. 819 00:31:00,667 --> 00:31:03,266 I've got brown butter kimchi on the other. 820 00:31:03,266 --> 00:31:05,000 And I'm gonna put the tofu burger in the middle 821 00:31:05,000 --> 00:31:08,100 'cause I want both sides to get all that color. 822 00:31:08,100 --> 00:31:09,967 What this sandwich needs is a special sauce 823 00:31:09,967 --> 00:31:11,166 to make it super-delicious. 824 00:31:11,166 --> 00:31:12,300 So I've got kewpie mayonnaise. 825 00:31:12,300 --> 00:31:13,467 I'm just taking the ingredients 826 00:31:13,467 --> 00:31:15,367 that I already used in the marinade of the tofu. 827 00:31:16,967 --> 00:31:18,500 Next are my green beans. 828 00:31:18,500 --> 00:31:19,767 Tempura batter, I'm just being really simple 829 00:31:19,767 --> 00:31:21,400 with ingredients I have on the station, 830 00:31:21,400 --> 00:31:24,300 just enough to lightly coat the green beans. 831 00:31:24,300 --> 00:31:26,467 Then I'm gonna throw them into the fryer. 832 00:31:26,467 --> 00:31:28,934 [Guy] 10 minutes, chefs! 10 to go! 833 00:31:30,767 --> 00:31:32,367 I get my meat. I season it. 834 00:31:32,367 --> 00:31:34,266 I start makin' my burger patties. 835 00:31:34,266 --> 00:31:36,400 I get the oil in the pan and I get my patties down. 836 00:31:36,400 --> 00:31:38,767 I'm in trouble. It breaks apart. 837 00:31:38,767 --> 00:31:40,300 As I saw him trying to form the patties, 838 00:31:40,300 --> 00:31:42,166 they started to kind of crumble and fall apart. 839 00:31:42,166 --> 00:31:44,767 So it is kind of a tricky product to work with. 840 00:31:44,767 --> 00:31:47,500 Yeah, the only downfall is that if it's not already formed into patties, 841 00:31:47,500 --> 00:31:49,100 you can't use a frozen block. 842 00:31:49,100 --> 00:31:51,967 You gotta defrost it slowly. Yeah. Ooh. 843 00:31:51,967 --> 00:31:53,300 [Nate] Because one of the patties broke apart, 844 00:31:53,300 --> 00:31:56,166 I decided to put the cheese over the patty 845 00:31:56,166 --> 00:31:59,066 to form like a basket. 846 00:31:59,066 --> 00:32:01,133 And, hopefully, it encases it. 847 00:32:01,667 --> 00:32:02,934 How we doin', Chef Nate? 848 00:32:03,600 --> 00:32:04,600 Sweatin'. 849 00:32:04,600 --> 00:32:06,767 Turnin' and burnin' today, buddy. 850 00:32:06,767 --> 00:32:08,500 This is for everything, Guy. 851 00:32:08,500 --> 00:32:10,967 My family and I do a lot of outreach for our community, 852 00:32:10,967 --> 00:32:13,667 and anything I win is going straight to that. 853 00:32:13,667 --> 00:32:14,667 One of us is going home. 854 00:32:14,667 --> 00:32:16,000 I'm gonna do everything I can 855 00:32:16,000 --> 00:32:18,300 to make sure that that's not me. 856 00:32:18,300 --> 00:32:19,300 So, we're gonna have to go with that one. 857 00:32:19,300 --> 00:32:21,000 So I have steak weights ready 858 00:32:21,000 --> 00:32:23,500 and I have my cast iron skillets on hot. 859 00:32:23,500 --> 00:32:27,000 We want these skillets to sear the outside of that meat, 860 00:32:27,000 --> 00:32:29,400 sealing in all the delicious beefy flavor 861 00:32:29,400 --> 00:32:30,867 and making 'em crispy. 862 00:32:30,867 --> 00:32:32,400 That's what we want. 863 00:32:32,400 --> 00:32:33,367 That's looking good. 864 00:32:33,367 --> 00:32:35,667 I add the cheese as my burgers are cooking 865 00:32:35,667 --> 00:32:37,400 with time to take care of this bun. 866 00:32:37,400 --> 00:32:39,266 I cut the edges off the bolillo 867 00:32:39,266 --> 00:32:40,767 and I slice down the center. 868 00:32:40,767 --> 00:32:42,867 You gotta shred the iceberg lettuce. 869 00:32:42,867 --> 00:32:45,667 It is perfect to absorb the beef fat 870 00:32:45,667 --> 00:32:49,400 and the flavor of your ketchup, mustard and mayo. 871 00:32:49,400 --> 00:32:51,500 So I slice up red onion, 872 00:32:51,500 --> 00:32:52,400 tomatoes... 873 00:32:52,400 --> 00:32:53,300 Splash of vinegar. 874 00:32:53,300 --> 00:32:54,266 It's pickles or nothing. 875 00:32:54,266 --> 00:32:55,266 I don't know if we can be friends 876 00:32:55,266 --> 00:32:56,967 if you don't like pickles. I'm just sorry. 877 00:32:56,967 --> 00:32:58,834 Our friendship won't go anywhere. 878 00:33:00,667 --> 00:33:01,667 I have my patties made, 879 00:33:01,667 --> 00:33:03,200 so now it's time to crisp up that bacon. 880 00:33:03,200 --> 00:33:04,967 Get these in the oven. 881 00:33:04,967 --> 00:33:06,767 I'm starting my polenta fries. 882 00:33:06,767 --> 00:33:09,300 You gotta cut 'em thick enough that they don't dissolve, 883 00:33:09,300 --> 00:33:11,767 but thin enough that they get crispy on the outside. 884 00:33:11,767 --> 00:33:15,000 And then season some flour and toss the polenta fries. 885 00:33:15,000 --> 00:33:17,133 And then drop them in the deep fryer. 886 00:33:19,200 --> 00:33:22,166 [Guy] Chefs, we got 5 minutes you need to be plated. 887 00:33:24,266 --> 00:33:25,400 [Stephanie] I take the green beans out. 888 00:33:25,400 --> 00:33:26,767 I take the sandwich out of the oven. 889 00:33:26,767 --> 00:33:27,867 It's got everything on there. 890 00:33:27,867 --> 00:33:29,500 The tofu's pretty much warmed through. 891 00:33:29,500 --> 00:33:30,667 The cheese is all melty. 892 00:33:30,667 --> 00:33:32,667 I just need to add my umami mayo 893 00:33:32,667 --> 00:33:34,567 and my pickled jalapenos. 894 00:33:35,500 --> 00:33:37,567 Put the sandwich together really carefully. 895 00:33:39,500 --> 00:33:41,467 Wow, that's a big tofu burger. 896 00:33:41,467 --> 00:33:42,500 There's no reason you can't have 897 00:33:42,500 --> 00:33:43,967 all this ooey-gooey deliciousness 898 00:33:43,967 --> 00:33:45,300 if you're a vegetarian. 899 00:33:45,300 --> 00:33:46,500 I take the green beans out 900 00:33:46,500 --> 00:33:48,934 and then I'm gonna top them with some special sauce. 901 00:33:50,266 --> 00:33:51,867 Well, I wanna flavor the zucchini ribbons. 902 00:33:51,867 --> 00:33:53,867 I'll pull them out, drain the oil, 903 00:33:53,867 --> 00:33:56,600 season 'em with salt and ranch powder. 904 00:33:56,600 --> 00:33:58,200 We're looking good. 905 00:33:58,200 --> 00:34:01,300 First thing on the plate is my perfectly-toasted English muffin. 906 00:34:01,300 --> 00:34:04,567 I load it with mayo, mustard and ketchup. 907 00:34:05,367 --> 00:34:06,400 I add pickles. 908 00:34:06,400 --> 00:34:08,066 And then I pull the burgers out of the oven. 909 00:34:08,066 --> 00:34:09,600 It looks delicious. 910 00:34:09,600 --> 00:34:12,500 Put 'em right on top of the English muffin. 911 00:34:12,500 --> 00:34:14,266 Look at the cheese pull on Nate's station. 912 00:34:14,266 --> 00:34:16,767 -Look at that. -[Rocco] Oh. Oh, my. 913 00:34:16,767 --> 00:34:17,867 [Nate] Then right next to my burger, 914 00:34:17,867 --> 00:34:19,300 I put my fried zucchini. 915 00:34:19,300 --> 00:34:20,600 It's juicy. 916 00:34:20,600 --> 00:34:22,600 The judges are definitely gonna need gloves 917 00:34:22,600 --> 00:34:23,934 with this burger. 918 00:34:24,767 --> 00:34:26,166 One minute! One to go. 919 00:34:27,300 --> 00:34:28,467 [Jonathon] I take the buns out of the oven. 920 00:34:28,467 --> 00:34:31,000 I start with my mayo, mustard and ketchup. 921 00:34:31,000 --> 00:34:33,133 Just... [making squishing sounds] 922 00:34:34,166 --> 00:34:35,567 Underneath the burger patty, 923 00:34:35,567 --> 00:34:39,367 requisite is finely-shredded iceberg lettuce. 924 00:34:39,367 --> 00:34:42,767 I put the seasoned tomato, sliced onions, 925 00:34:42,767 --> 00:34:46,400 sliced pickle, then the bacon goes on top. 926 00:34:46,400 --> 00:34:49,567 [Guy] There you go. That looks very burger-esque, Chef. 927 00:34:49,567 --> 00:34:51,500 [Jonathon] I like when the meat and the condiments 928 00:34:51,500 --> 00:34:53,367 are all sort of peeking out of the bag. 929 00:34:54,367 --> 00:34:55,567 Gotta get those fries. 930 00:34:55,567 --> 00:34:58,200 I add my polenta fries to my french fry basket. 931 00:34:58,200 --> 00:35:01,066 Oh! Almost better than potatoes! 932 00:35:02,600 --> 00:35:07,867 [Guy] Five, four, three, two, one. 933 00:35:07,867 --> 00:35:09,200 That's it! 934 00:35:09,200 --> 00:35:11,066 -[Rocco] Great job, chefs. -[Scott] Great job, chefs. Great job. 935 00:35:11,066 --> 00:35:12,867 -Very nice. Very nice. -Very nice, guys. 936 00:35:12,867 --> 00:35:13,967 [Rocco] Very nice. 937 00:35:13,967 --> 00:35:14,967 [Guy] Chefs, I gotta tell you, 938 00:35:14,967 --> 00:35:17,767 those are some unbelievable un-ingredient burgers. 939 00:35:17,767 --> 00:35:20,166 Let's take it to the judges. Right this way! 940 00:35:28,767 --> 00:35:30,867 Judges, this is it. 941 00:35:30,867 --> 00:35:33,266 The chefs had to make a burger and fries 942 00:35:33,266 --> 00:35:36,066 without the key burger and fry ingredients. 943 00:35:36,066 --> 00:35:38,867 "No ground beef, no buns, no potatoes." 944 00:35:38,867 --> 00:35:42,166 And they said, "No problem." 945 00:35:42,166 --> 00:35:44,400 First up, Chef Jonathon. What do ya got for us? 946 00:35:44,400 --> 00:35:45,867 So, when I think of a burger, 947 00:35:45,867 --> 00:35:47,467 a burger is beef. 948 00:35:47,467 --> 00:35:49,166 And given the choice of the un-ingredients, 949 00:35:49,166 --> 00:35:50,166 I had to grind my own beef. 950 00:35:50,166 --> 00:35:52,867 So I did a double-coarse grind on brisket. 951 00:35:52,867 --> 00:35:55,266 I have ketchup, mustard, mayo on the bun, 952 00:35:55,266 --> 00:35:56,500 which is a bolillo bun. 953 00:35:56,500 --> 00:35:59,600 And then I also have, uh, crispy bacon on top 954 00:35:59,600 --> 00:36:00,700 with aged cheddar. 955 00:36:00,700 --> 00:36:02,934 And on the side, we have polenta fries. 956 00:36:03,367 --> 00:36:04,400 This is week 4. 957 00:36:04,400 --> 00:36:06,867 You guys have been cooking for a long time. 958 00:36:06,867 --> 00:36:09,200 You've been giving it your all every round. 959 00:36:09,200 --> 00:36:11,500 It's not easy. But it's nice to see you've pushed through 960 00:36:11,500 --> 00:36:14,300 and create amazing food every single time. 961 00:36:14,300 --> 00:36:17,500 I love that you found a white bread sandwich roll. 962 00:36:17,500 --> 00:36:19,200 Very close to a bun. Very smart. 963 00:36:19,200 --> 00:36:21,000 Ground meat. I thought, 964 00:36:21,000 --> 00:36:22,867 "God, I hope someone grinds their own meat. 965 00:36:22,867 --> 00:36:23,867 'Cause that would be, you know, 966 00:36:23,867 --> 00:36:25,867 just the way to kill the competition." 967 00:36:25,867 --> 00:36:29,400 Ten minutes of time out of thirty minutes paid off. 968 00:36:29,400 --> 00:36:30,867 The meat tastes amazing. 969 00:36:30,867 --> 00:36:33,600 I think you hit all the markers 970 00:36:33,600 --> 00:36:35,700 The cheese is a little strong for me. 971 00:36:35,700 --> 00:36:37,700 I would've gone with an American cheese, 972 00:36:37,700 --> 00:36:39,100 I think would've been a better choice. 973 00:36:39,100 --> 00:36:41,066 You know, I'm just of the mind, 974 00:36:41,066 --> 00:36:42,500 this is how you want it to taste. 975 00:36:42,500 --> 00:36:44,567 Perfect ratio of fat inside the burger. 976 00:36:44,567 --> 00:36:47,700 Perfect ratio of bread to burger also. 977 00:36:47,700 --> 00:36:50,300 It's not gonna get any better than what you did. 978 00:36:50,300 --> 00:36:51,300 [Antonia] I really enjoyed this, 979 00:36:51,300 --> 00:36:55,200 specifically the crispy edges of the burger 980 00:36:55,200 --> 00:36:56,667 that just start to get aggressive 981 00:36:56,667 --> 00:36:57,600 on the plancha there. 982 00:36:57,600 --> 00:36:59,266 But then the inside is soft, 983 00:36:59,266 --> 00:37:01,300 luscious and like a nice medium. 984 00:37:01,300 --> 00:37:02,767 I like the idea of the polenta fry. 985 00:37:02,767 --> 00:37:05,400 I think it's actually the closest to an actual potato fry, 986 00:37:05,400 --> 00:37:07,166 especially in structure. 987 00:37:07,166 --> 00:37:08,500 These are a little under-seasoned. 988 00:37:08,500 --> 00:37:11,066 A little more seasoning and a lot of that sauce 989 00:37:11,066 --> 00:37:13,100 to make these fries like perfect. 990 00:37:13,100 --> 00:37:16,100 Okay, up next, Chef Nate. What do you have for us, bud? 991 00:37:16,100 --> 00:37:19,300 Well, first of all, I'm a pleaser, okay? 992 00:37:19,300 --> 00:37:21,100 -And-- -[Guy] Did it-- Hang on a sec. 993 00:37:21,100 --> 00:37:22,066 Did it come with gloves? 994 00:37:22,066 --> 00:37:23,533 -Yes. -It came with gloves. 995 00:37:24,300 --> 00:37:26,166 We actually eat it with gloves. 996 00:37:26,166 --> 00:37:27,700 Feel free to-- you know-- 997 00:37:27,700 --> 00:37:30,166 We glove up and we get in there. 998 00:37:30,166 --> 00:37:34,266 Okay, so, this is a plant-based burger 999 00:37:34,266 --> 00:37:37,367 on an English muffin with zucchini fries 1000 00:37:37,367 --> 00:37:38,367 with ranch powder. 1001 00:37:42,467 --> 00:37:43,467 [Scott] This is great. 1002 00:37:43,467 --> 00:37:45,266 I mean, I think the flavors that you imparted 1003 00:37:45,266 --> 00:37:47,367 inside this plant-based burger 1004 00:37:47,367 --> 00:37:49,367 are what the differentiator is. 1005 00:37:49,367 --> 00:37:50,500 Next to the bun, 1006 00:37:50,500 --> 00:37:53,500 the English muffin is probably the greatest burger topping 1007 00:37:53,500 --> 00:37:54,467 and burger bottom. 1008 00:37:54,467 --> 00:37:56,867 This one was cooked great. It was nice and soft. 1009 00:37:56,867 --> 00:37:59,500 And I always say that the plant-based mixtures out there 1010 00:37:59,500 --> 00:38:02,166 are so incredibly sophisticated 1011 00:38:02,166 --> 00:38:04,467 that they're a one-to-one analogue for beef. 1012 00:38:04,467 --> 00:38:06,667 So, grinding your meat is a great choice. 1013 00:38:06,667 --> 00:38:07,767 But a really smart choice 1014 00:38:07,767 --> 00:38:09,200 is using plant-based burger meat, 1015 00:38:09,200 --> 00:38:10,200 which is what you did. 1016 00:38:10,200 --> 00:38:11,467 But it was very crumbly 1017 00:38:11,467 --> 00:38:13,667 and it felt like a sloppy joe to me. 1018 00:38:14,500 --> 00:38:16,266 What I'm actually most excited about 1019 00:38:16,266 --> 00:38:18,266 is that when you kind of saw that struggle, 1020 00:38:18,266 --> 00:38:20,367 you made like this cheese helmet 1021 00:38:20,367 --> 00:38:22,300 to like hold it all together. 1022 00:38:22,300 --> 00:38:24,000 But I think there's a little too much meat. 1023 00:38:24,000 --> 00:38:26,000 But Munster cheese, so flavorful. 1024 00:38:26,000 --> 00:38:27,400 Zucchini fries, you know, 1025 00:38:27,400 --> 00:38:28,767 we've all seen 'em in Italian restaurants. 1026 00:38:28,767 --> 00:38:30,100 You wanna dip 'em in some ranch. 1027 00:38:30,100 --> 00:38:31,100 I love that you took it another way 1028 00:38:31,100 --> 00:38:34,166 where we're seeing the skin right there, 1029 00:38:34,166 --> 00:38:37,467 fried, just battered seconds, and ranch powder. 1030 00:38:37,467 --> 00:38:38,867 So good! 1031 00:38:38,867 --> 00:38:40,700 All right, not to be outdone, the Goat. 1032 00:38:40,700 --> 00:38:42,066 What do you got for us, Chef Stephanie? 1033 00:38:42,066 --> 00:38:43,767 All right, so this is a shout-out to a patty melt. 1034 00:38:43,767 --> 00:38:45,367 If you come to my diner Little Goat in Chicago, 1035 00:38:45,367 --> 00:38:47,367 you'll get a patty melt. It's messy. 1036 00:38:47,367 --> 00:38:49,000 We don't give gloves. We want it to get all over your face. 1037 00:38:49,000 --> 00:38:50,367 And we think it's really funny and fun. 1038 00:38:50,367 --> 00:38:53,066 I used tofu. I'm not a plant-based meat person. 1039 00:38:53,066 --> 00:38:55,066 And I do eat a lot of tofu, as opposed to beef. 1040 00:38:55,066 --> 00:38:56,500 I don't eat that much beef at home. 1041 00:38:56,500 --> 00:38:57,867 So I just wanted to use a tofu burger. 1042 00:38:57,867 --> 00:38:59,700 It's marinated in soy, sesame, 1043 00:38:59,700 --> 00:39:01,700 brown butter kimchi, special sauce. 1044 00:39:01,700 --> 00:39:03,867 You got some caramelized onions. 1045 00:39:03,867 --> 00:39:06,500 Gouda and American cheese for that nice cheese-pull. 1046 00:39:06,500 --> 00:39:08,600 On the side, there's, um, green bean fries 1047 00:39:08,600 --> 00:39:10,667 and then a little bit of the special sauce. 1048 00:39:10,667 --> 00:39:13,867 I thought the tofu was an extremely courageous choice. 1049 00:39:13,867 --> 00:39:15,266 You could've ground your own meat, 1050 00:39:15,266 --> 00:39:16,400 but you chose tofu. 1051 00:39:16,400 --> 00:39:18,500 Tofu needs a lot of love. 1052 00:39:18,500 --> 00:39:20,767 But, boy, did you love this tofu up. 1053 00:39:20,767 --> 00:39:23,500 It tastes amazing because you marinated it, 1054 00:39:23,500 --> 00:39:25,500 you seasoned it, you brown-buttered it. 1055 00:39:25,500 --> 00:39:26,867 You did a million things to it 1056 00:39:26,867 --> 00:39:29,700 to make it taste incredibly delicious. 1057 00:39:29,700 --> 00:39:31,100 This is phenomenal. 1058 00:39:31,100 --> 00:39:32,700 Like, so, so, so good. 1059 00:39:32,700 --> 00:39:34,500 The way that you treated the string beans, 1060 00:39:34,500 --> 00:39:38,300 which I think are the perfect combination of fry, if you will, 1061 00:39:38,300 --> 00:39:40,700 to your burger, really well done. 1062 00:39:40,700 --> 00:39:42,500 [Scott] The string beans, the chili crunch, 1063 00:39:42,500 --> 00:39:44,367 the mayonnaise. Just when you take it to a point 1064 00:39:44,367 --> 00:39:45,767 you can't go anymore, 1065 00:39:45,767 --> 00:39:47,567 you keep going, and then some. 1066 00:39:47,567 --> 00:39:50,500 And it works for you. There's so many layers. 1067 00:39:50,500 --> 00:39:52,767 Do you know how Coco Chanel used to say, 1068 00:39:52,767 --> 00:39:54,967 "Take one thing off before you leave the house"? 1069 00:39:54,967 --> 00:39:56,867 I would've taken the kimchi off in this case. 1070 00:39:56,867 --> 00:39:58,367 I think, without the kimchi, 1071 00:39:58,367 --> 00:40:00,166 this would've read more like a burger 1072 00:40:00,166 --> 00:40:03,233 and less like a really creative attempt at a burger. 1073 00:40:04,066 --> 00:40:05,033 [Guy] Great. 1074 00:40:05,033 --> 00:40:06,867 Unfortunately, one of you will be checking out, 1075 00:40:06,867 --> 00:40:09,100 but the other two will move on to the final week. 1076 00:40:09,100 --> 00:40:10,600 It all got put on the plate. 1077 00:40:10,600 --> 00:40:11,667 Great job. Appreciate it. 1078 00:40:11,667 --> 00:40:12,700 We'll call you back in just a bit. 1079 00:40:12,700 --> 00:40:14,433 -Thank you, chefs. -Thanks, everybody. 1080 00:40:15,700 --> 00:40:18,767 Anyone's un-ingredient burger a little underwhelming? 1081 00:40:19,767 --> 00:40:21,100 I like that tofu patty melt 1082 00:40:21,100 --> 00:40:22,767 actually better than the burger. 1083 00:40:22,767 --> 00:40:24,700 And I can't believe I just said that out loud. 1084 00:40:24,700 --> 00:40:26,667 There was so much on Stephanie's plate. 1085 00:40:26,667 --> 00:40:28,867 And that normally would lend me 1086 00:40:28,867 --> 00:40:30,700 to be like, "That's my least favorite." 1087 00:40:30,700 --> 00:40:33,767 Nate, I think created a fantastic burger. 1088 00:40:33,767 --> 00:40:35,066 And I liked his game play. 1089 00:40:35,066 --> 00:40:38,000 [Rocco] Jonathon delivered an incredible burger. 1090 00:40:38,000 --> 00:40:39,100 [Scott] I'll be honest with you. 1091 00:40:39,100 --> 00:40:40,734 I don't know where to go. 1092 00:40:48,867 --> 00:40:52,000 Judges, thank you. Chefs, a lot of debate. 1093 00:40:52,000 --> 00:40:53,600 It's been one of the most difficult things to watch 1094 00:40:53,600 --> 00:40:56,600 because they have such respect and regard for you. 1095 00:40:56,600 --> 00:41:00,400 Unfortunately, the chef that will be checking out 1096 00:41:00,400 --> 00:41:04,266 in the fourth round of the Triple G Guy's Grocery Games Gauntlet 1097 00:41:04,266 --> 00:41:05,734 will be... 1098 00:41:13,500 --> 00:41:14,934 Stephanie. 1099 00:41:17,000 --> 00:41:18,600 First, you won $15,000. 1100 00:41:18,600 --> 00:41:20,100 But I'm gonna tell you, my friend, 1101 00:41:20,100 --> 00:41:21,767 one, it's not the last we're gonna see of you. 1102 00:41:21,767 --> 00:41:22,700 Two, you've rocked it 1103 00:41:22,700 --> 00:41:25,467 and you got all the way to the 5-yard line. 1104 00:41:25,467 --> 00:41:27,266 -It's been a pleasure having you, Chef. -Yeah. Thank you. 1105 00:41:27,266 --> 00:41:28,600 [Nate] I did not see that comin'. 1106 00:41:28,600 --> 00:41:31,400 But I could not be more proud. 1107 00:41:31,400 --> 00:41:33,266 I'm going home with $15,000, 1108 00:41:33,266 --> 00:41:35,000 and I'm gonna make a difference with that. 1109 00:41:35,000 --> 00:41:36,700 [Guy] Thank you, Chef. We'll see you soon. 1110 00:41:36,700 --> 00:41:38,533 [all applauding] 1111 00:41:41,100 --> 00:41:43,700 We have saved the toughest games for last. 1112 00:41:43,700 --> 00:41:45,700 The finals. This is it. 1113 00:41:45,700 --> 00:41:48,867 Only one of us is walking home with $35,000 1114 00:41:48,867 --> 00:41:50,667 and that huge trophy. 1115 00:41:50,667 --> 00:41:52,166 I need to figure out how to make 1116 00:41:52,166 --> 00:41:53,500 something out of nothing real quick. 1117 00:41:53,500 --> 00:41:57,567 [Antonia] They're literally two cooks away from $35,000. 1118 00:41:57,567 --> 00:41:57,967 It's like they can taste it.