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00:00:00,467 --> 00:00:01,700
[all exclaiming]
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00:00:01,700 --> 00:00:03,300
[Guy] Tonight,
our remaining four chefs
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00:00:03,300 --> 00:00:06,166
will have to tackle the wicked
Triple G List Games.
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00:00:06,166 --> 00:00:08,567
You gotta use
all these ingredients
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00:00:08,567 --> 00:00:11,266
to fight for a spot
in next week's finale.
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00:00:11,266 --> 00:00:14,367
This tournament
is getting harder and harder.
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00:00:14,367 --> 00:00:15,700
These chefs are crushing it.
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00:00:15,700 --> 00:00:17,100
Yeah!
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00:00:17,100 --> 00:00:19,567
[Guy] And the all-star
that proves
that they can do it all...
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00:00:19,567 --> 00:00:20,467
Not his first rodeo.
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Somebody's goin' home.
It's not gonna be me.
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00:00:23,000 --> 00:00:27,667
...will reap the rewards,
up to $75,000 in prize money,
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00:00:27,667 --> 00:00:29,700
and will be crowned
the champion.
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I want the tile.
I want the money.
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00:00:31,867 --> 00:00:35,000
[Guy] Part 4 of our 5-week
All-Star Grocery Games...
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00:00:35,000 --> 00:00:36,266
-[Antonia] That's amazing.
-Look at that.
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Oh, I'm into that all day.
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00:00:37,500 --> 00:00:38,667
...starts now.
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Let's welcome back our four
returning all-star chefs.
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The Flavortown Four.
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00:00:47,567 --> 00:00:48,467
Hi.
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00:00:48,467 --> 00:00:49,600
So, last week,
I went up against
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one of my very best
chef friends, Shota.
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[Guy] Congratulations...
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00:00:54,400 --> 00:00:55,433
the Goat.
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00:00:55,867 --> 00:00:57,867
Congratulations, Chef.
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00:00:57,867 --> 00:00:59,100
That was a little too close.
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There we go.
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00:01:01,100 --> 00:01:02,967
There they are.
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You have gone and tackled
and hit every game
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that I can think of.
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00:01:06,567 --> 00:01:08,433
You done
the Limited Ingredients.
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You've done Budget battles.
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You've done Game of Chance.
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00:01:12,166 --> 00:01:15,600
So I thought, "You know what?
I gotta make a mental list
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00:01:15,600 --> 00:01:17,700
of the games
you haven't played yet."
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00:01:17,700 --> 00:01:19,600
And then it hit me.
I'm like, "Lists!
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Hunter, that's it. They're
gonna play a list game."
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So, tonight, I'm
not only giving you the dish.
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I'm giving you the list.
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Best dish will win
10,000 bucks
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00:01:29,200 --> 00:01:31,867
and two of you are gonna
go on to the finale next week.
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But the other chefs
will go into a second round
of competition tonight.
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And that will be sudden death.
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Okay. [sighs]
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For your first dish,
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I want you to make the judges
a comfort classic.
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You know, that satisfying dish
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that just puts a smile
on everybody's face.
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00:01:45,767 --> 00:01:47,400
And to get you started,
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I thought I would help you out
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just 'cause I'm the giver.
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Hunter and I,
I told Hunter, "Hunter,
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00:01:52,266 --> 00:01:55,400
go around the store and make
a great list for the chefs."
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00:01:55,400 --> 00:01:57,266
So, Hunter, you got that list?
Come on in, bud.
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I've got a great list.
Chefs, how are ya?
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-[Guy] All right.
-Oh, you're gonna love it.
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It's got some colors in there.
I added some shapes.
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Some numbers. It's, uh...
It's awesome.
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-An art project.
-Yeah.
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Colors, shapes, numbers.
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[Hunter] You said,
"Be kind of creative."
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-So, you know, I went all out.
-I love this. Okay.
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Here's the list. Let me...
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First, we have
"something purple."
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Boom. Colors.
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"Boneless pork loin."
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-Shapes.
-Is that a shape?
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Boneless?
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"Something vegetarian
in a can."
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And here's something that
you think you deserve.
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-I do. Yes.
-'Cause you came up
with the list.
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"A frozen treat."
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All right, go ahead
and give 'em the list.
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-Here you are.
-Thank you.
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00:02:36,367 --> 00:02:37,867
-Here you go.
-Thank you.
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Your creative list.
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You've gotta use
all these ingredients
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'cause this is Grocery List.
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However, you can shop
for anything else you want.
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See, I thought
I was being nice.
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I mean, kind of vague.
It gives them options
to choose from.
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If you were nice,
you would've given them
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three things.
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You said four, though.
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[Guy] These are the--
These two are the...
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-Well, this-- Huh?
-I was gonna pick two things.
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I was gonna pick two things.
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No, but one thing--
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Excuse me. Excuse me.
Excuse me. Excuse me.
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00:03:00,166 --> 00:03:03,433
Excuse me. Excuse me,
Mr. Jump-the-Gun.
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What did I miss?
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I didn't say "go."
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-Aah!
-[Guy laughing]
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That was awesome.
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00:03:13,667 --> 00:03:16,767
This tournament
is getting harder and harder
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00:03:16,767 --> 00:03:17,967
every single week.
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00:03:17,967 --> 00:03:20,667
The grocery list, I mean,
this is gonna be a challenge
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00:03:20,667 --> 00:03:24,000
because you have all your
parameters set out for you.
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00:03:24,000 --> 00:03:27,667
Where's the boneless
pork loin? This guy?
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00:03:27,667 --> 00:03:29,500
Once Guy said
"comfort classic,"
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I had schnitzel in mind.
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But I wanna make this
more my style.
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00:03:33,867 --> 00:03:36,100
-Hi.
-Do you know where I can
find some Chinese five-spice?
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00:03:36,100 --> 00:03:38,066
Chinese five-spice would be
in aisle 5.
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00:03:38,066 --> 00:03:41,667
[Mei] Chinese five-spice
as well as shio koji.
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00:03:42,500 --> 00:03:44,867
I'm thinking
purple potato salad
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'cause that is a perfect side
with a schnitzel.
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I need a sweetener
for the potato salad.
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So for my frozen treat,
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I picked honeycomb ice cream.
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My canned vegetable is hatch
chilis for my potato salad.
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If I win this,
I'm going into the finale.
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00:04:01,266 --> 00:04:04,533
It's so close, yet that prize
is so far away.
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Week 4, four challengers left.
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Mei Lin, TOC champion.
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00:04:10,600 --> 00:04:14,500
Stephanie Izard,
undefeated Iron Chef.
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00:04:14,500 --> 00:04:16,700
Nate Appleman.
Won the Beard Award,
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Food and Wine ambassador chef.
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00:04:18,367 --> 00:04:19,767
And I have no clue
what I'm gonna do.
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I see prosciutto
and I think saltimbocca.
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00:04:24,567 --> 00:04:26,934
Classic, classic Italian food.
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Sage.
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00:04:29,133 --> 00:04:31,867
Really representative of
where my wife and her family
comes from.
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And me, living in Rome,
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it's something you see
all the time.
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Now I need something purple
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and I love
Japanese sweet potatoes,
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especially the purple ones.
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Check that off my list.
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And I grab some of Guy's
finest barbecue sauce.
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Coffee.
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We're gonna
do a red-eye gravy,
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a classic pairing with pork.
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00:04:50,767 --> 00:04:54,567
I grab coffee ice cream
for my sweet frozen treat.
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I have canned golden syrup
for my vegetarian canned good.
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Here it is.
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00:04:59,600 --> 00:05:01,166
And I grab some whiskey.
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00:05:02,700 --> 00:05:05,200
Last week, I won
Champagne Brunch.
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00:05:05,200 --> 00:05:07,100
I won $10,000.
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00:05:07,100 --> 00:05:09,333
And I'm gonna win
10,000 more this week.
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[Stephanie] I see this list
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and my mind goes directly
to what I wanna do.
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I am making
a piccata-inspired pork.
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Hi.
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00:05:20,767 --> 00:05:22,667
That just seems
so comforting to me.
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00:05:22,667 --> 00:05:25,600
I love lime Popsicles,
so my mind goes to,
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00:05:25,600 --> 00:05:28,667
"Why not take lime Popsicles
and turn them into a sauce?"
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00:05:28,667 --> 00:05:31,300
Having a piccata-inspired
sauce reminds me
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00:05:31,300 --> 00:05:34,233
of something that my mom
would've made for dinner.
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00:05:35,200 --> 00:05:37,166
Then it comes to
the canned ingredient
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and I think canned butter.
It exists.
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00:05:39,867 --> 00:05:41,667
So I can use it
in this challenge.
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00:05:41,667 --> 00:05:42,767
And then something purple,
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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,
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00:05:48,066 --> 00:05:51,533
this is not the time
to be having things go SWAK.
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00:05:52,200 --> 00:05:53,367
What are ya thinkin', Chef?
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00:05:53,367 --> 00:05:55,600
-Double-decker taco.
-There you go!
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-That's comfort.
-Let's go.
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00:05:56,567 --> 00:05:57,867
That's comfort.
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00:05:57,867 --> 00:05:59,767
I look around,
and I think the other chefs
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00:05:59,767 --> 00:06:01,567
are probably gonna
make a schnitzel
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00:06:01,567 --> 00:06:02,767
or a cutlet.
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00:06:02,767 --> 00:06:04,367
So I'm gonna go
the opposite direction.
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Crispy taco shells.
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00:06:05,767 --> 00:06:07,567
[Guy] Crispy taco shells.
Yeah. Right here.
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00:06:07,567 --> 00:06:09,100
And you have purple.
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00:06:09,100 --> 00:06:10,166
Come on!
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00:06:10,166 --> 00:06:11,367
-Let's go.
-Come on!
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00:06:11,367 --> 00:06:14,066
My vegetarian item in a can,
I'm gonna grab black beans.
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00:06:14,066 --> 00:06:16,867
I grab my frozen treat,
which is frozen plantains.
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00:06:16,867 --> 00:06:18,967
Plantains are a staple for us.
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00:06:18,967 --> 00:06:20,867
Normally, I would make
fresh plantains.
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00:06:20,867 --> 00:06:23,600
I've never had frozen,
but I'm goin' with it.
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00:06:23,600 --> 00:06:26,600
My fellow competitors
are tough.
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00:06:26,600 --> 00:06:29,500
But I want the title.
I want the money.
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00:06:29,500 --> 00:06:32,867
I want the bragging rights
and that big trophy.
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So here to discuss
tonight's dishes
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00:06:34,700 --> 00:06:36,266
are three acclaimed chefs
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00:06:36,266 --> 00:06:38,500
who know their way
around comfort cuisine.
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First, we have
James Beard Award winner
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00:06:40,600 --> 00:06:42,467
and legendary New York chef,
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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.
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00:06:53,767 --> 00:06:56,000
...the one and only
Scott Conant.
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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,
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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.