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[Guy] They're among
the most celebrated chefs
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00:00:03,433 --> 00:00:04,533
in the country.
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And for the first time,
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they're facing off in the most
imposing culinary Colosseum
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00:00:11,333 --> 00:00:12,433
ever created.
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Flavortown Market.
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Tonight...
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Oh, shoot!
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[Guy] ...our five
remaining chefs
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00:00:17,934 --> 00:00:20,166
will roll the dice
playing Triple-G,
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Games of Chance.
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-Bring out the dial of dooms.
-What is that?
13
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-[exhales sharply]
-I don't want that!
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[Mei] This is one
of the hardest things
I've ever done,
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including TOC.
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[Guy] And the all-star
that proves
that they could do it all
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00:00:31,934 --> 00:00:33,266
will reap the rewards
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up to $75,000
of prize money
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-and will be crowned...
-There we go.
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-...the champion.
-[Shota] Nice.
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[Guy] Part three of our
five week all-star
Grocery Games...
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Shrimpy maple syrup is yummy.
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That's Stephanie for you.
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...starts now.
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Well, if it isn't
the fearsome five.
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-Come on in.
Hello, chef. Welcome.
-Hello.
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Competing as a team
last week was amazing.
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I got to work with Mei.
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[Stephanie]
Shota and I were teammates.
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Jose Garces
and I were in the bottom.
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I'm here this week
and I'm determined
more than ever
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to prove
the reason why I'm here.
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Chefs, looking good.
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Looking lean and mean.
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Maybe looking
a little too confident.
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Do you feel like that?
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Do you feel like
you're powered
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to take down
Flavortown Market?
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-Yeah.
-Let's go.
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[chuckles] Let's do it.
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You're the TOC champ.
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You can't kind of give me
a "Maybe. I guess."
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[all chuckling]
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You never know
what's gonna happen here.
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[Guy] All right.
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Tonight, my friends,
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you are gonna be taking on
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some of the most
unpredictable challenges
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that we have
in the Triple-G arsenal.
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Our Games of Chance.
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This will not be about
skill or talent
or mindfulness.
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No, this will
simply be about luck.
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Luck will determine
the dishes and ingredients
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that you will use to turn
into something delicious.
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And hopefully, 10,000 bucks.
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Best dish again
will win $10,000.
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So far, Nate, 15 grand
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-and, Chef Mei, five grand?
-Five. Yeah.
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There's still
$55,000 left.
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Are you ready
to take a chance?
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-Whoo!
-Yeah!
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[Guy] Fantastic.
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Hunter,
bring out the Dial of Doom.
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-[exhales sharply]
-Oh.
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-What is that?
-[Nate] The Dial of Doom?
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-[Guy] I tried
to make it positive.
-[all laughing]
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-Dial of Doom. I love that.
-I gotta keep everything
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on the real up
and up of the positive.
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This is one of the most
feared in Triple-G.
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This is the Triple-G OG.
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This is the Food Wheel.
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-Let's a look at what
we have here.
-Oof.
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Vegetarian dinner,
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diner classic,
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champagne brunch,
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and fried feast.
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Anybody would like to come up
and spin the wheel?
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I'll go first.
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[Guy] You're gonna spin
for everybody.
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Oh, I spin for everybody?
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Why don't you?
Since you're the G.O.A.T.
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-Since you're the Iron Chef.
-I can spin.
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Why don't you
come on up, chef?
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Our fate is in your hands.
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[Guy] So, go ahead
and give it a good spin.
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There we go.
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And it looks like it is...
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...champagne brunch.
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Everybody feels good
about champagne brunch, right?
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Phew.
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By the way,
where are their
shopping carts?
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[Hunter] Uh, they're all
around the store, actually.
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[Guy] No,
that wasn't the deal.
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-[all laughing]
-[Hunter] You said "Lay 'em
out around the store."
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That's what I did.
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-Oh, I did tell you that.
-[Hunter] I don't know why.
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I told you that.
I said, "Do that
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and give them
a couple key ingredients."
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-What do you have?
-Uh, no, I think
it was tapioca pudding,
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cheese balls,
uh, ladyfingers,
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canned pears and I think
peanut butter
and jelly in a jar.
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[Guy] You put
whammy ingredients?
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You asked
for fun, exciting items.
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[Guy] All right.
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Here's the deal.
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Whatever is in the cart
that you choose,
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you must use that ingredient
in your dish.
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We like to call this
Cart Search.
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So, there'll be one of those
five ridiculous,
whammy ingredients
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that Hunter mentioned
in a cart.
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You find the cart,
choose it wisely
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because what's in that cart,
it's only one item,
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but you gotta incorporate it.
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It's another game of chance.
Isn't this fun?
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You understand you're making
champagne brunch?
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You understand that
you must use this ingredient?
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You understand that the carts
could be anywhere
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from aisle nine
to aisle three.
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I know there's one
in aisle two,
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there's one in aisle one.
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You can go to aisle six--
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-[Hunter laughing]
-[Mei exclaims]
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-Wow.
-Oh, they're scattering too.
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My strategy was to run
in the opposite direction
of everybody else.
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I want canned pears
or cheese balls
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or do I not want really
any of these ingredients.
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First cart I see is...
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Oh, tapioca pudding.
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...tapioca pudding.
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Oh, God!
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What is this
tapioca pudding?
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Is it sugar?
Is it vanilla bean?
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That's okay. We can deal.
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And I thought,
"Oh, classic French pairing."
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Vanilla bean and lobster.
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For my champagne brunch,
I'm gonna make
Lobster Benedict.
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I don't know if
I'm gonna make
a butter sauce.
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I'm gonna need some acid
and champagne.
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I'm gonna need some bread.
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So, I grab some biscuits
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I've been eyeing up
in the freezer.
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These biscuits are gonna
take 25 minutes minimum.
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I gotta get
the biscuits in the oven.
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Let's hope they work.
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Okay.
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Tapioca pudding
wouldn't be bad.
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I think it would be
the cheese balls that would
have been the rough one.
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[panting, chuckles nervously]
This is it.
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Oh, she takes cheese balls.
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[Mei] I'm going with it.
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cheese balls go
pretty great with brunch.
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Because it's a cheesy
component that you can add
to your dish.
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I'll do this.
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For my champagne brunch,
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I'm making a Crab Benedict
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and a cheesy ball bearnaise.
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So I'm grabbing
all the things that I need
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for the bearnaise.
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Things that
are gonna make it spicy,
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acidic, and since
it's a champagne brunch,
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of course,
I'm using champagne vinegar.
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And what pairs perfectly
with champagne?
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Caviar.
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And of course, who doesn't
love an English muffin.
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What's not to like?
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We're in round three.
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I'm not playing it safe.
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I want to win.
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Peeked down,
it's ladyfingers,
I'm like, "Hey."
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As good as anything,
I'm just gonna start shopping.
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When I'm thinking
champagne brunch,
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my mind goes to kind of
a play on French toast
that we do at my diner.
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Where we take French toast
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and we take out
some of the bread
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and cook an egg into it.
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But I wanna push it over to,
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like a seafood
sweet and savory situation.
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I'm going to make a shellfish
infused maple syrup.
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Then I started to think about
the ladyfingers and think,
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it's kind of like this
slightly sweet cracker
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that I could put labneh
and roe on top of it
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and that could just be almost
like this little snack
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before you get going
on the rest of the fish.
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I see everyone else having
carts besides me and Nate.
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I don't want that. [grunts]
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Anything's better
than peanut butter and jelly.
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I look at it
and I keep on running.
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[Shota] I know it's a race.
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00:06:21,734 --> 00:06:23,934
So, I switch directions...
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I got canned pears.
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I can use it
in a lot of different ways.
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Champagne brunch.
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Maybe it's because
I'm from Washington
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but when I hear "brunch,"
I think a salmon dish.
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Canned fruits are mushy.
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So it's kind of perfect
for a puree.
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For my puree,
I grab carrots,
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00:06:39,233 --> 00:06:41,266
miso and some short ribs.
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This is round three.
200
00:06:42,567 --> 00:06:44,166
This is definitely
getting harder.
201
00:06:44,166 --> 00:06:46,266
I need to make sure
I put more into my food,
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more focus
203
00:06:47,634 --> 00:06:49,567
and hopefully
wow the judges
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and get my win.
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00:06:51,567 --> 00:06:53,467
[Nate] And I see all
the other chefs with carts.
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00:06:53,533 --> 00:06:54,667
So, I figure out,
207
00:06:54,667 --> 00:06:56,166
I get the peanut butter
and jelly.
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00:06:56,166 --> 00:06:59,166
I'm not seeing how
peanut butter
and jelly in a jar
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00:06:59,166 --> 00:07:01,266
is gonna fit
into my champagne brunch.
210
00:07:01,333 --> 00:07:02,867
Nate,
what did you get in the cart?
211
00:07:02,867 --> 00:07:04,000
Peanut butter and jelly.
212
00:07:04,000 --> 00:07:06,166
-[groans in disgust]
-Yeah.
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00:07:06,166 --> 00:07:08,467
The one restaurant
that I had that served brunch,
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00:07:08,467 --> 00:07:10,066
we made baked eggs
215
00:07:10,133 --> 00:07:11,567
in a woodfired oven
216
00:07:11,567 --> 00:07:13,266
and I loved it.
217
00:07:13,266 --> 00:07:17,367
I want everything
that I make today
to be rich and indulgent.
218
00:07:18,700 --> 00:07:22,567
Heavy cream, bacon,
morel, chanterelle.
219
00:07:22,567 --> 00:07:24,467
[Guy] Nate took a whole
basket of mushrooms.
220
00:07:24,467 --> 00:07:25,667
All the high-end mushrooms.
221
00:07:25,734 --> 00:07:27,467
[Nate] I see
the grape soda and I think,
222
00:07:27,533 --> 00:07:29,367
"This is how I'm gonna use
my whammy ingredient."
223
00:07:29,367 --> 00:07:32,467
I'm gonna mix the grape soda
with the peanut butter
and jelly
224
00:07:32,467 --> 00:07:33,967
to make a champagne cocktail
225
00:07:33,967 --> 00:07:36,567
to go with my luxurious, rich
226
00:07:36,634 --> 00:07:38,367
indulgent egg dish.
227
00:07:38,433 --> 00:07:40,867
Even though I've won
$10,000 the first week,
228
00:07:40,934 --> 00:07:42,967
I won $5,000 the second week,
229
00:07:42,967 --> 00:07:45,867
today is a whole new day
and I'm nervous.
230
00:07:45,867 --> 00:07:47,667
So here to judge
our Games of Chance
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00:07:47,734 --> 00:07:50,166
are three judges that are,
well, game for anything.
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00:07:50,233 --> 00:07:51,767
First, we have
a super competitor
233
00:07:51,834 --> 00:07:54,266
with restaurants
from Louisville
to the Gulf of Mexico
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00:07:54,266 --> 00:07:56,867
the one and only super chef,
Darnell Ferguson.
235
00:07:56,934 --> 00:07:59,567
Celebrated executive chef
and renowned restauranteur,
236
00:07:59,567 --> 00:08:01,367
the neon princess warrior,
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00:08:01,367 --> 00:08:03,166
the one and only
Antonia Lofaso.
238
00:08:03,166 --> 00:08:04,667
There's no neon today.
239
00:08:04,734 --> 00:08:08,367
And the man who has aced
virtually every game
he plays in Triple-G,
240
00:08:08,367 --> 00:08:09,266
the winningest chef,
241
00:08:09,333 --> 00:08:11,367
mayhem himself,
Chef Aaron May.
242
00:08:11,367 --> 00:08:12,367
[Darnell hooting]
243
00:08:12,367 --> 00:08:13,967
Champagne brunch.
Everybody's had it?
244
00:08:14,033 --> 00:08:16,767
What is the percentage from
great champagne brunches
245
00:08:16,767 --> 00:08:18,166
to poor champagne brunches?
246
00:08:18,233 --> 00:08:20,467
My favorite thing to do
is like a really
long champagne brunch
247
00:08:20,467 --> 00:08:23,266
and then go to like the spa
and have a massage.
248
00:08:23,266 --> 00:08:25,000
-It sounds good. It's good.
-There's gotta be
brunch strategy.
249
00:08:25,000 --> 00:08:26,867
There really
is no bad champagne brunch.
250
00:08:26,867 --> 00:08:28,266
You have champagne
and you have brunch.
251
00:08:28,333 --> 00:08:29,166
It's gonna be good.
252
00:08:29,166 --> 00:08:30,967
[Guy] Twenty-five minutes.
253
00:08:30,967 --> 00:08:33,266
[Jonathon] Is there
any kind of brunch
except for champagne?
254
00:08:33,266 --> 00:08:36,467
I'm always nervous/excited.
255
00:08:36,533 --> 00:08:39,667
I felt great
about my dish last week
and I was in the bottom.
256
00:08:39,667 --> 00:08:41,066
Who knows
what's gonna happen today?
257
00:08:41,133 --> 00:08:44,166
I'm gonna make
a version of eggs Benedict
with lobster.
258
00:08:44,166 --> 00:08:47,000
Fresh baked biscuits already
are baking in the oven
259
00:08:47,000 --> 00:08:50,634
with a tapioca and champagne
Meyer lemon zabaglione.
260
00:08:51,066 --> 00:08:52,266
My lobster's working,
261
00:08:52,333 --> 00:08:54,667
so I get started on my tapioca
and champagne base.
262
00:08:54,667 --> 00:08:56,533
Zabaglione, it's good.
It's not too sweet.
263
00:08:57,367 --> 00:08:59,266
Hollandaise
bearnaise zabaglione.
264
00:08:59,266 --> 00:09:00,667
They're all brothers
and sisters
265
00:09:00,734 --> 00:09:03,667
in that same emulsified
egg yolk sauce family.
266
00:09:03,667 --> 00:09:06,634
-[Aaron] Whoa!
-Look at the champagne
bubbling over there.
267
00:09:07,667 --> 00:09:08,834
[Jonathon] You're in.
268
00:09:09,166 --> 00:09:10,867
Champagne tapioca.
269
00:09:10,867 --> 00:09:13,266
'Cause in the blender
I have two egg yolks
270
00:09:13,266 --> 00:09:15,767
and that tapioca
vanilla bean base.
271
00:09:15,767 --> 00:09:17,767
All right. How's that tapioca
coming into play, chef?
272
00:09:17,767 --> 00:09:19,000
Honestly,
I'm really happy with it.
273
00:09:19,000 --> 00:09:21,567
I got a little base
for a hollandaise there.
274
00:09:21,567 --> 00:09:23,467
Okay. Where do
the lobster come into play?
275
00:09:23,533 --> 00:09:25,767
Lobster's gonna come into play
underneath the sauce
276
00:09:25,767 --> 00:09:28,166
on top of those
fresh baked biscuits.
277
00:09:28,166 --> 00:09:30,166
Next, I transfer that all
to the aerator.
278
00:09:30,166 --> 00:09:32,567
Oh, yes!
279
00:09:32,567 --> 00:09:35,467
This allows the sauce
to maintain temperature.
280
00:09:35,467 --> 00:09:36,967
[giggles gleefully]
281
00:09:36,967 --> 00:09:38,266
Hollandaise done.
282
00:09:38,266 --> 00:09:40,066
For a second,
let's think about the viewer.
283
00:09:40,066 --> 00:09:43,667
Brunch is probably one
of the most sought after
entrees right now in America.
284
00:09:43,734 --> 00:09:45,166
Everybody's doing
great brunches.
285
00:09:45,233 --> 00:09:47,767
But it's not often this kind
of chefs are doing that.
286
00:09:47,767 --> 00:09:50,867
To be able to see some chefs
elevated is a treat for
someone at home watching.
287
00:09:50,934 --> 00:09:52,634
-We're gonna see
so much innovation.
-[Darnell] Yeah.
288
00:09:59,266 --> 00:10:01,767
[Aaron] I think that
there's an expectation
with champagne brunch
289
00:10:01,834 --> 00:10:02,867
and it's just elevated.
290
00:10:02,900 --> 00:10:04,767
It's like weekday breakfast
versus champagne brunch.
291
00:10:04,767 --> 00:10:06,867
Weekday dinner
versus like
Saturday night dinner.
292
00:10:06,934 --> 00:10:08,667
[Darnell] These chefs,
their credentials,
293
00:10:08,667 --> 00:10:10,567
fit perfectly into
a champagne brunch.
294
00:10:10,567 --> 00:10:12,266
If there was any kind
of brunch they would cook,
295
00:10:12,333 --> 00:10:13,667
it'd be a champagne one.
296
00:10:13,734 --> 00:10:15,333
[Guy] Twenty-two minutes!
297
00:10:17,567 --> 00:10:18,967
Chef Mei Lin,
what did you get?
298
00:10:18,967 --> 00:10:20,266
[Mei] cheese balls,
my favorite.
299
00:10:20,266 --> 00:10:22,767
I know but you didn't
even save any
for us to snack on.
300
00:10:22,834 --> 00:10:23,867
I might need another bag.
301
00:10:23,867 --> 00:10:25,367
Champagne brunch
in 30 minutes
302
00:10:25,367 --> 00:10:27,567
with a whammy ingredient
is definitely insane.
303
00:10:27,567 --> 00:10:29,867
I'm making a crab Benedict
304
00:10:29,934 --> 00:10:32,867
with a cheesy ball
bearnaise sauce.
305
00:10:32,867 --> 00:10:36,266
The first thing I get started
on is my bearnaise sauce.
306
00:10:36,333 --> 00:10:38,100
The key to a good
bearnaise sauce
307
00:10:38,100 --> 00:10:40,767
is a good vinegar reduction.
308
00:10:40,834 --> 00:10:42,367
-I have champagne vinegar...
-[pops]
309
00:10:42,433 --> 00:10:44,000
...some champagne,
310
00:10:44,000 --> 00:10:48,467
a serrano and habanero chili
as well as tarragon.
311
00:10:48,467 --> 00:10:52,367
Next, I put some egg yolks
into the blender.
312
00:10:52,433 --> 00:10:53,367
Adding grainy mustard,
313
00:10:53,367 --> 00:10:56,667
I think that crab
and mustard go hand in hand.
314
00:10:56,734 --> 00:11:00,367
I'm using kosho
and I get that blended.
315
00:11:00,367 --> 00:11:02,767
The cheese balls are gonna
be so amazing in the sauce
316
00:11:02,767 --> 00:11:05,667
because it's gonna give it
that savory, cheesy element.
317
00:11:05,734 --> 00:11:08,266
And then I start streaming
in my vinegar reduction.
318
00:11:08,333 --> 00:11:09,467
Round three,
319
00:11:09,467 --> 00:11:11,767
the tournament
has been insane.
320
00:11:11,767 --> 00:11:14,567
This is probably one
of the hardest things
I've ever done.
321
00:11:14,567 --> 00:11:15,934
Including TOC.
322
00:11:17,467 --> 00:11:19,266
[dramatic music playing]
323
00:11:19,266 --> 00:11:22,266
I'm working
on a seafood French toast.
324
00:11:22,266 --> 00:11:24,066
I got some ladyfingers.
325
00:11:24,066 --> 00:11:28,066
That's gonna at least
add a little texture
to the top of everything.
326
00:11:28,066 --> 00:11:28,967
Gotta figure that out.
327
00:11:28,967 --> 00:11:30,266
First thing I'm gonna start is
328
00:11:30,333 --> 00:11:33,367
my French toast batter cream,
buttermilk, sugar, eggs.
329
00:11:33,367 --> 00:11:35,567
But in lieu of spice,
I'm gonna add
a little shrimp base
330
00:11:35,634 --> 00:11:37,567
in here so I can tie
the whole seafood
thing together.
331
00:11:37,567 --> 00:11:38,967
What was that you just
put in there, Stephanie?
332
00:11:38,967 --> 00:11:41,100
-[Stephanie] Shrimp base.
-Yep. That's
Stephanie for you.
333
00:11:41,100 --> 00:11:43,266
[Stephanie] Now I'm gonna
prepare the brioche
for cooking,
334
00:11:43,266 --> 00:11:44,867
dunk it in my batter,
335
00:11:44,867 --> 00:11:47,166
giving it just a second
to really soak up some of that
shrimp base flavor
336
00:11:47,166 --> 00:11:48,266
and the sweetness.
337
00:11:48,333 --> 00:11:50,166
Still gonna wait
and put an egg in here.
338
00:11:50,233 --> 00:11:51,767
Like a toad in a hole style.
339
00:11:51,834 --> 00:11:53,467
So, now I'm gonna move on
to cooking the mussels.
340
00:11:53,467 --> 00:11:56,066
I think for me being here
with such amazing chefs,
341
00:11:56,133 --> 00:11:57,166
I just wanna
push the boundaries
342
00:11:57,166 --> 00:11:59,567
doing these things
that seem a little bit crazy
343
00:11:59,634 --> 00:12:01,066
but then they work
for some reason.
344
00:12:01,133 --> 00:12:02,066
So, I just wanna
stick to that.
345
00:12:02,133 --> 00:12:03,233
Chef, what's the gameplan?
346
00:12:03,233 --> 00:12:06,433
I'm making some, uh,
sort of like seafood
French toast.
347
00:12:07,100 --> 00:12:08,567
Seafood French toast?
348
00:12:08,634 --> 00:12:10,266
It's one of those things
where I'm making this
349
00:12:10,333 --> 00:12:11,667
and I'm excited to see
how it comes out
350
00:12:11,667 --> 00:12:13,367
-'cause maybe it will be.
-I'm excited to see.
351
00:12:13,367 --> 00:12:15,066
[dramatic music playing]
352
00:12:17,100 --> 00:12:18,667
I don't really make
brunches often,
353
00:12:18,667 --> 00:12:20,467
but when I hear brunch,
354
00:12:20,467 --> 00:12:23,867
I think bright, light goes
with champagne well
355
00:12:23,867 --> 00:12:25,000
and it's seafood.
356
00:12:25,000 --> 00:12:26,767
Ninja, what was
your mystery ingredient?
357
00:12:26,834 --> 00:12:27,867
-[Shota] I got the pear.
-[Guy] Okay.
358
00:12:27,867 --> 00:12:29,767
[Shota] I'm gonna do
a carrot, pear miso puree.
359
00:12:29,767 --> 00:12:32,166
-And what else
is in the brunch? Got it.
-Salmon.
360
00:12:32,166 --> 00:12:33,367
[Shota] I'm gonna
get started on my puree.
361
00:12:33,433 --> 00:12:34,667
So for my puree,
362
00:12:34,734 --> 00:12:36,867
I'm gonna render
the short rib fat
363
00:12:36,934 --> 00:12:39,967
and use that
to stretch out my puree.
364
00:12:39,967 --> 00:12:42,667
I get carrots blanched
and cook them,
so they're soft.
365
00:12:42,667 --> 00:12:44,166
Put it in the blender.
366
00:12:44,166 --> 00:12:46,867
Also I have to add
my whammy cart ingredient.
367
00:12:46,867 --> 00:12:48,166
The canned pears.
368
00:12:48,166 --> 00:12:50,567
Great replacement
for sweetness in a puree.
369
00:12:50,567 --> 00:12:53,100
Add some miso,
the short rib fat,
370
00:12:53,100 --> 00:12:55,767
a tiny dash of red wine
vinegar and blend it up.
371
00:12:55,767 --> 00:12:56,767
[blender whirring]
372
00:12:56,767 --> 00:12:57,767
At week three,
373
00:12:57,834 --> 00:12:58,967
I haven't won a round yet.
374
00:12:59,033 --> 00:13:01,266
The dollar signs, you know,
they're still far.
375
00:13:01,333 --> 00:13:03,667
This is too many
talented chefs in the room
376
00:13:03,667 --> 00:13:05,734
to even think about
getting there yet.
377
00:13:07,600 --> 00:13:08,867
-Chef Nate.
-Yes, sir.
378
00:13:08,934 --> 00:13:09,767
[Guy] What's on the menu?
379
00:13:09,767 --> 00:13:11,667
-We got baked eggs.
-Baked eggs?
380
00:13:11,667 --> 00:13:13,667
-Mushrooms, some toast.
-Okay.
381
00:13:13,734 --> 00:13:16,367
-I'm gonna have
a little champagne cocktail.
-All right.
382
00:13:16,367 --> 00:13:17,567
[Nate]
To start my baked eggs,
383
00:13:17,567 --> 00:13:18,867
I first put in cream.
384
00:13:18,934 --> 00:13:21,166
I wanna start getting
the cream nice and warm.
385
00:13:21,166 --> 00:13:22,867
So I can infuse it
with other flavors.
386
00:13:22,867 --> 00:13:25,367
Bacon and then I follow
with the mushrooms.
387
00:13:25,367 --> 00:13:26,767
This is a champagne brunch.
388
00:13:26,767 --> 00:13:29,467
So, I don't wanna just go
plain Jane brioche.
389
00:13:29,533 --> 00:13:32,967
I make
the truffle butter of my life.
390
00:13:33,033 --> 00:13:36,567
It has white truffles,
black truffles, porcini.
391
00:13:36,634 --> 00:13:38,567
It's got everything.
392
00:13:38,567 --> 00:13:40,567
Three amazing chefs
have gone home.
393
00:13:40,634 --> 00:13:44,166
Each chef that's left
is the highest caliber
that you could find.
394
00:13:44,166 --> 00:13:46,767
I've watched
Guy's Grocery Games
for years.
395
00:13:46,767 --> 00:13:50,367
And I know it's not
necessarily about
who cooks the best dish,
396
00:13:50,433 --> 00:13:52,367
it's about who plays
the game the best.
397
00:13:52,433 --> 00:13:55,333
And then into the oven
goes my brioche truffle toast.
398
00:13:56,500 --> 00:13:58,367
[Guy] Sixteen minutes.
Sixteen to go.
399
00:13:58,367 --> 00:14:01,100
[Jonathon] I'm gonna
poach some eggs soon,
16 minutes.
400
00:14:01,100 --> 00:14:02,667
You know,
my lobster's cooking,
401
00:14:02,667 --> 00:14:04,266
biscuits are baking,
402
00:14:04,266 --> 00:14:05,767
sauce is good to go.
403
00:14:05,767 --> 00:14:07,266
It's time for the eggs.
404
00:14:07,266 --> 00:14:11,066
I feel like I've lost
to everybody
who's left in this tournament
405
00:14:11,066 --> 00:14:13,467
already in one way,
shape or form.
406
00:14:13,533 --> 00:14:14,767
So, it's pretty intimidating
407
00:14:14,767 --> 00:14:16,967
knowing that maybe
in the past
408
00:14:17,033 --> 00:14:18,734
they've already
got the best of me.
409
00:14:20,200 --> 00:14:21,467
[Mei] English muffins.
410
00:14:21,533 --> 00:14:25,166
Definitely the foundation that
I want for my crab Benedict.
411
00:14:25,166 --> 00:14:28,767
Not only is the crab
a luxurious ingredient,
412
00:14:28,767 --> 00:14:30,567
but it is gonna
save me a ton of time
413
00:14:30,567 --> 00:14:31,867
because it's already cooked.
414
00:14:31,867 --> 00:14:33,166
Where's the crab
coming into play?
415
00:14:33,166 --> 00:14:37,100
The crab is being
lightly warmed up
in some yuzu kosho butter.
416
00:14:37,100 --> 00:14:39,467
-I gotta poach
some eggs soon.
-Yeah.
417
00:14:39,467 --> 00:14:41,066
[Mei] When I think
of champagne brunch,
418
00:14:41,066 --> 00:14:43,467
what's better
than a champagne slush?
419
00:14:43,467 --> 00:14:46,100
Liquid nitrogen
is negative 300 degrees.
420
00:14:46,100 --> 00:14:48,367
I stream that into the bowl,
421
00:14:48,367 --> 00:14:50,467
so it can make a slushy.
422
00:14:50,533 --> 00:14:53,867
I wanna win because
I just came off of a TOC win
423
00:14:53,867 --> 00:14:56,266
and I don't wanna
stay the champ.
424
00:14:58,000 --> 00:15:00,166
Chefs, we've got
nine minutes!
425
00:15:00,166 --> 00:15:03,767
Nine minutes to be plated
with that champagne brunch!
426
00:15:03,834 --> 00:15:06,567
One of my favorite things
to do is use savory sweet
maple syrup.
427
00:15:06,634 --> 00:15:07,967
We do a barbecue maple syrup,
428
00:15:07,967 --> 00:15:09,567
I've done
a chorizo maple syrup.
429
00:15:09,634 --> 00:15:11,667
I gotta say, I've never done
a shrimp maple syrup.
430
00:15:11,667 --> 00:15:14,867
So I'm gonna take a little
of that shrimp paste broth,
431
00:15:14,867 --> 00:15:16,767
put that into the maple syrup
with some extra butter,
432
00:15:16,834 --> 00:15:19,867
so you get the sort of sweet,
rich, savory
433
00:15:19,867 --> 00:15:21,367
seafoody maple syrup.
434
00:15:21,367 --> 00:15:23,266
Shrimpy maple syrup
is yummy.
435
00:15:23,333 --> 00:15:25,567
So I'm gonna cut
the ladyfingers
into four pieces each.
436
00:15:25,567 --> 00:15:28,266
Put a little of this nice,
creamy, rich labneh on
437
00:15:28,333 --> 00:15:29,867
and top it
with some trout roe.
438
00:15:29,867 --> 00:15:31,667
It's almost
like a tiny little mousse.
439
00:15:32,867 --> 00:15:34,367
[Shota]
I'm gonna start the salmon.
440
00:15:34,367 --> 00:15:35,667
How I like to cook salmon
441
00:15:35,667 --> 00:15:38,166
is I cook the majority
on one side
442
00:15:38,166 --> 00:15:39,867
to get this nice color on.
443
00:15:39,934 --> 00:15:41,667
I'll flip it,
turn the heat off
444
00:15:41,667 --> 00:15:43,967
and let it rest
at that temperature.
445
00:15:44,033 --> 00:15:45,166
I wanna saute some carrots.
446
00:15:45,166 --> 00:15:47,066
So, I'm gonna use
a different color
447
00:15:47,133 --> 00:15:49,767
and it looks fancy
like a champagne brunch.
448
00:15:49,834 --> 00:15:51,767
Canned pears
are very versatile.
449
00:15:52,467 --> 00:15:54,066
Use it as a pickle.
450
00:15:54,133 --> 00:15:57,000
I'm gonna get some ginger,
cut it up and throw it
in there and let it sit.
451
00:15:57,000 --> 00:15:58,367
Everyone's using champagne
452
00:15:58,367 --> 00:16:00,867
and I realized that
I didn't grab
any champagne.
453
00:16:00,867 --> 00:16:03,367
Hey, Mei, can I take like,
a tiny dash of champagne?
454
00:16:03,367 --> 00:16:04,967
-Oh, my God. Yes, chef.
-Thank you, chef.
455
00:16:05,033 --> 00:16:06,367
It is a champagne brunch,
456
00:16:06,367 --> 00:16:07,467
it makes sense,
457
00:16:07,533 --> 00:16:09,266
I should
what everyone else is doing.
458
00:16:09,266 --> 00:16:10,367
[laughs]
459
00:16:10,367 --> 00:16:12,266
I throw it
in my pickling liquid.
460
00:16:12,266 --> 00:16:16,266
I still think this dish needs
one more different
type of brightness.
461
00:16:16,333 --> 00:16:18,367
So, I run out
and grab some rapini.
462
00:16:18,367 --> 00:16:21,634
But I think
it's gonna go really well
with this whole salmon dish.
463
00:16:24,166 --> 00:16:25,634
[sizzling]
464
00:16:27,467 --> 00:16:28,867
[Nate]
For a textural element,
465
00:16:28,867 --> 00:16:30,967
I'm gonna fry hashbrowns.
466
00:16:30,967 --> 00:16:33,767
It feels amazing to still
be in the Triple-G tournament.
467
00:16:33,767 --> 00:16:37,467
This competition is getting
harder and more challenging
468
00:16:37,467 --> 00:16:38,867
by the minute.
469
00:16:38,934 --> 00:16:40,100
And my cream is ready.
470
00:16:40,100 --> 00:16:41,367
I start cracking my eggs.
471
00:16:41,433 --> 00:16:45,567
I wanna cook these eggs
for three to four minutes max.
472
00:16:45,634 --> 00:16:48,967
It's gonna give me the perfect
yolk with a set white.
473
00:16:49,033 --> 00:16:51,100
Are you worried about Nate
with his eggs
474
00:16:51,100 --> 00:16:52,266
going in in under
seven minutes?
475
00:16:52,266 --> 00:16:53,767
[Antonia] I was just
thinking that.
476
00:16:53,767 --> 00:16:55,767
They should
only take a second but...
477
00:16:55,834 --> 00:16:58,166
-you know,
you just never know.
-[Darnell] Get them in now.
478
00:16:58,233 --> 00:17:00,266
[Nate] Peanut butter
and jelly in a jar.
It's a classic.
479
00:17:00,266 --> 00:17:02,467
Everyone knows it,
everyone loves it
480
00:17:02,467 --> 00:17:04,066
whether they
admit it or not.
481
00:17:04,066 --> 00:17:08,000
[Aaron] Nate is giving us
a peanut butter and jelly
sparkling wine cocktail.
482
00:17:08,000 --> 00:17:11,066
And I've never been happier
to hear like a variation
483
00:17:11,133 --> 00:17:13,767
on like a mimosa,
poinsettia, Bellini.
484
00:17:13,767 --> 00:17:15,000
Four minutes!
485
00:17:15,000 --> 00:17:16,867
I pull the eggs
out of the oven
with minutes to go.
486
00:17:16,867 --> 00:17:19,166
And I realized
they're not cooked.
487
00:17:19,567 --> 00:17:20,667
I start to panic.
488
00:17:20,667 --> 00:17:22,266
The eggs
are completely undercooked.
489
00:17:22,266 --> 00:17:24,467
I do not want
to be going home today.
490
00:17:32,000 --> 00:17:33,066
[Nate] I start to panic.
491
00:17:33,133 --> 00:17:34,867
The eggs
are completely undercooked.
492
00:17:34,934 --> 00:17:37,166
Throw 'em on the burners
and I crank them up.
493
00:17:37,233 --> 00:17:39,867
I'm hoping
these eggs cook in time.
494
00:17:39,934 --> 00:17:41,467
Two minutes. Two to go!
495
00:17:41,467 --> 00:17:42,533
[exhales]
496
00:17:42,600 --> 00:17:45,567
[Jonathon] First, I put down
my perfect lobster tail.
497
00:17:45,567 --> 00:17:47,367
-Is that
the tapioca there, chef?
-Yes, sir.
498
00:17:47,367 --> 00:17:49,367
-...butter, onions
and egg yolk.
-Hey,
499
00:17:49,433 --> 00:17:51,367
you just made a new sauce.
500
00:17:51,367 --> 00:17:52,667
That's going on lobster?
501
00:17:52,667 --> 00:17:54,467
-Yeah.
-You're an animal.
502
00:17:54,467 --> 00:17:57,567
[Jonathon]
And the brown butter
tapioca glaze over top.
503
00:17:57,567 --> 00:17:59,867
Then I put my biscuit down
next to the tail,
504
00:17:59,867 --> 00:18:01,266
I add my poached egg on top.
505
00:18:01,266 --> 00:18:03,767
Zabaglione goes
over top of the entire plate.
506
00:18:03,767 --> 00:18:05,667
[Antonia] Sawyer's dish
looks so good.
507
00:18:05,734 --> 00:18:07,467
He had
that hollandaise sauce
508
00:18:07,467 --> 00:18:08,367
that just
kind of goes over it.
509
00:18:08,367 --> 00:18:10,467
It's like beautifully creamed.
510
00:18:10,533 --> 00:18:12,834
Cold champagne
in the cold glasses.
511
00:18:15,066 --> 00:18:16,567
[Mei] I lay down
my English muffin
512
00:18:16,634 --> 00:18:19,467
and I top it off
with buttery crab goodness.
513
00:18:19,467 --> 00:18:21,467
My poached eggs,
they look fantastic.
514
00:18:21,467 --> 00:18:24,266
They're gonna
be perfectly runny
when the judges cut into it.
515
00:18:24,266 --> 00:18:27,266
And top it off
with my cheese ball bearnaise.
516
00:18:27,333 --> 00:18:29,867
Oh, my God!
Look at that cheese puff.
517
00:18:29,934 --> 00:18:32,000
Hollandaise go
over those eggs.
518
00:18:32,000 --> 00:18:34,166
And then
that beautiful caviar on top.
519
00:18:34,166 --> 00:18:35,367
[Mei] I haven't
done this before,
520
00:18:35,433 --> 00:18:37,867
but you gotta
take chances here
at Flavortown.
521
00:18:37,867 --> 00:18:39,767
And for my frozen slushy,
522
00:18:39,767 --> 00:18:42,734
I top it off
with a little extra champagne.
523
00:18:43,000 --> 00:18:45,000
Ninety seconds!
524
00:18:45,000 --> 00:18:46,266
[Stephanie] I'm first gonna
put the French toast down.
525
00:18:46,266 --> 00:18:48,667
I'm being really careful
not to let the egg burst.
526
00:18:48,667 --> 00:18:50,867
Then I'm gonna put
some of the mussels on top.
527
00:18:50,867 --> 00:18:52,066
I tasted that broth
528
00:18:52,066 --> 00:18:53,767
-and the broth is ridiculous.
-The broth is delicious.
529
00:18:53,767 --> 00:18:56,066
[Stephanie] Give everybody
a couple of the
little ladyfinger points.
530
00:18:56,133 --> 00:18:58,133
And then, on the side,
I'm gonna put the maple syrup.
531
00:18:59,266 --> 00:19:01,867
Puree's are here, people,
they're here.
532
00:19:01,867 --> 00:19:03,333
I put my puree down.
533
00:19:04,066 --> 00:19:06,367
I put my salmon nicely.
534
00:19:06,367 --> 00:19:08,834
My carrots
are roasted perfectly.
535
00:19:09,367 --> 00:19:11,066
And then pickled pears.
536
00:19:12,767 --> 00:19:13,967
[exhales]
537
00:19:14,367 --> 00:19:15,567
Gonna savor this.
538
00:19:15,634 --> 00:19:16,667
There we go.
539
00:19:16,667 --> 00:19:18,066
[Nate] I pull
the brioche toast
out of the oven
540
00:19:18,066 --> 00:19:20,867
and I top it with hashbrowns
and chives.
541
00:19:20,867 --> 00:19:23,166
The eggs are cooked
just in the nick of time.
542
00:19:23,166 --> 00:19:24,467
I get 'em
on the wooden plates,
543
00:19:24,533 --> 00:19:25,567
garnish with some chives.
544
00:19:25,567 --> 00:19:28,667
Five, four, three...
545
00:19:28,667 --> 00:19:30,967
-Whoo!
-...two, one.
546
00:19:31,033 --> 00:19:32,100
And that's all she wrote!
547
00:19:32,100 --> 00:19:34,467
-Great job, chefs! Great job!
-[all applauding]
548
00:19:34,467 --> 00:19:36,266
-[Shota] That was hard.
-[Stephanie]
I am totally going.
549
00:19:36,266 --> 00:19:37,867
Wow, that was crazy.
550
00:19:38,300 --> 00:19:39,567
We said good morning
551
00:19:39,634 --> 00:19:41,934
and they said
champagne brunch.
552
00:19:42,600 --> 00:19:44,000
All right, judges,
this is it.
553
00:19:44,000 --> 00:19:45,867
The game Food Wheel
determined
554
00:19:45,867 --> 00:19:48,166
that our superstar chefs
had to make you
555
00:19:48,166 --> 00:19:49,066
champagne brunch.
556
00:19:49,066 --> 00:19:50,266
[Guy] Chef Jonathon,
you're up first.
557
00:19:50,333 --> 00:19:51,166
What'd you make us, brother?
558
00:19:51,166 --> 00:19:52,367
Uh, judges, Guy,
thank you.
559
00:19:52,367 --> 00:19:56,867
I draw the 35-pound tin
of tapioca in my cart.
560
00:19:56,867 --> 00:19:58,767
And I thought of that classic
French pairing
561
00:19:58,834 --> 00:20:00,767
of vanilla bean and lobster.
562
00:20:00,767 --> 00:20:03,867
Made a sauce based on tapioca
and champagne.
563
00:20:03,867 --> 00:20:06,100
I baked biscuits
in the center,
564
00:20:06,100 --> 00:20:07,667
on top of it,
I have a poached egg.
565
00:20:07,667 --> 00:20:10,066
And an aerated version
of that same base,
566
00:20:10,066 --> 00:20:12,867
sort of like a tapioca
or vanilla bean zabaglione.
567
00:20:12,867 --> 00:20:15,066
Chef, when I think
of a champagne brunch,
568
00:20:15,066 --> 00:20:17,867
you knocked the concept
out of the park.
569
00:20:17,934 --> 00:20:20,166
Everything in here
I think is cooked textbook.
570
00:20:20,166 --> 00:20:21,467
The lobster's
beautifully cooked.
571
00:20:21,533 --> 00:20:23,367
The egg,
all that luscious yolk,
572
00:20:23,367 --> 00:20:24,667
dribbled everywhere.
573
00:20:24,667 --> 00:20:27,266
That lobster vanilla comes
across really beautifully.
574
00:20:27,266 --> 00:20:30,367
The lemon is a really nice
sort of way
to cut through that.
575
00:20:30,367 --> 00:20:32,266
[Aaron] I think that
the champagne on the side,
576
00:20:32,266 --> 00:20:34,867
is a little on the nose
for champagne brunch,
577
00:20:34,867 --> 00:20:36,667
but it really provides a nice
counterpoint here
578
00:20:36,667 --> 00:20:38,166
to the richness
and luxurious.
579
00:20:38,166 --> 00:20:40,100
The one thing I would
take away from this is
580
00:20:40,100 --> 00:20:41,767
the use of the biscuit.
581
00:20:41,834 --> 00:20:43,867
I maybe would've tried
to make it crunchy.
582
00:20:43,867 --> 00:20:46,467
I just would've liked
to see some different
texture on the plate.
583
00:20:46,467 --> 00:20:47,667
Thank you, chef.
584
00:20:47,734 --> 00:20:48,767
Thank you very much.
Up next,
585
00:20:48,834 --> 00:20:50,266
Chef Stephanie, what do you
have for us
586
00:20:50,266 --> 00:20:51,567
with those delicious
ladyfingers?
587
00:20:51,567 --> 00:20:53,467
Chefs, I wanted to do
a little bit of sweet
and savory.
588
00:20:53,467 --> 00:20:55,667
When I think of
champagne brunch,
that's where my mind goes.
589
00:20:55,667 --> 00:20:57,066
So we have French toast,
590
00:20:57,066 --> 00:20:58,266
there's a little bit
of an egg yolk
cooked on the inside.
591
00:20:58,266 --> 00:21:00,967
The French toast batter has
some shrimp base in it.
592
00:21:00,967 --> 00:21:02,467
Then I also put in
the maple syrup
593
00:21:02,467 --> 00:21:04,667
that you can drizzle
around and on top.
594
00:21:04,667 --> 00:21:06,567
Then my whammy ingredient
was the ladyfingers.
595
00:21:06,567 --> 00:21:10,266
They're so tasty just with
a little bit of labneh
and some salmon roe on top,
596
00:21:10,266 --> 00:21:12,767
it's just something
I would have at brunch
with my champagne.
597
00:21:12,767 --> 00:21:14,667
There's also mussels
and smoked scallops
on top too.
598
00:21:14,734 --> 00:21:17,467
Chef Stephanie, I don't
even know how you got here!
599
00:21:17,467 --> 00:21:18,867
[mouthing] I don't either.
600
00:21:18,867 --> 00:21:21,000
Like, how did you
get a ladyfinger,
and then get to this place?
601
00:21:21,000 --> 00:21:22,667
[Darnell] Kudos to you
on this.
602
00:21:22,667 --> 00:21:26,367
I just think the ladyfinger
could've been used more.
603
00:21:26,367 --> 00:21:27,567
But you used it in a way
that made sense.
604
00:21:27,567 --> 00:21:29,467
The mussels
are cooked perfectly.
605
00:21:29,467 --> 00:21:31,467
The custard on that
French toast is amazing.
606
00:21:31,467 --> 00:21:33,100
There's a smokiness
with the scallops
607
00:21:33,100 --> 00:21:34,867
that reminds you
of bacon, breakfast sausage.
608
00:21:34,934 --> 00:21:36,367
I would've liked to have
seen the ladyfinger
609
00:21:36,367 --> 00:21:38,166
maybe incorporated more
into the whole dish,
610
00:21:38,233 --> 00:21:40,467
as opposed to just
sitting on top
with that trout roe.
611
00:21:40,467 --> 00:21:41,467
Thank you, chef.
612
00:21:41,533 --> 00:21:42,767
Up next, Chef Mei Lin.
613
00:21:42,767 --> 00:21:46,066
Judges, I gravitated
towards a Benedict.
614
00:21:46,133 --> 00:21:50,567
Took the cheese balls
and used them in my
bearnaise sauce.
615
00:21:50,634 --> 00:21:53,967
Dungeness crab,
warmed up in some
yuzu kosho butter.
616
00:21:53,967 --> 00:21:57,567
And a little bit of
a champagned slushy
if you will.
617
00:21:57,634 --> 00:22:00,467
Chef Mei, I think
that the richness
of the Dungeness crab,
618
00:22:00,467 --> 00:22:04,467
and sort of the whimsical
richness of the cheese balls.
619
00:22:04,533 --> 00:22:07,066
The acid really provides
a nice foil there,
620
00:22:07,133 --> 00:22:08,667
and I think it was really good
decision-making.
621
00:22:08,667 --> 00:22:11,266
I like that you were able to
highlight the cheese puffs.
622
00:22:11,333 --> 00:22:13,867
They're a star. So, you were
playing right into
623
00:22:13,934 --> 00:22:15,066
where a cheese puff
would like to go.
624
00:22:15,066 --> 00:22:16,667
[Antonia] The egg
is perfectly cooked.
625
00:22:16,667 --> 00:22:20,066
A beautiful ratio of caviar
to the whole thing...
626
00:22:20,133 --> 00:22:21,667
I needed my English muffin
to be cooked a lot more.
627
00:22:21,734 --> 00:22:23,367
For me, it's a little
soft and gummy.
628
00:22:23,367 --> 00:22:25,166
The egg is soft,
the crab soft,
629
00:22:25,166 --> 00:22:26,367
so I was hoping for
a little more texture.
630
00:22:26,433 --> 00:22:28,467
The champagne slushy.
I love the idea of it.
631
00:22:28,533 --> 00:22:29,567
It's a little one-note.
632
00:22:29,600 --> 00:22:32,266
Like, you could've done
something to the champagne.
633
00:22:32,266 --> 00:22:33,767
[Guy] Great!
Thank you, judges.
634
00:22:33,834 --> 00:22:36,767
Up next, Chef Shota
and canned pears.
What have you got for us?
635
00:22:36,834 --> 00:22:39,000
Hi, judges. I got some
canned pear today,
636
00:22:39,000 --> 00:22:42,266
and I thought pears must pair
well with carrots and salmon.
637
00:22:43,200 --> 00:22:44,567
It's a seared salmon.
638
00:22:44,567 --> 00:22:47,367
Underneath,
is a carrot-pear puree.
639
00:22:47,367 --> 00:22:50,000
I added some
short-rib fat as well.
640
00:22:50,000 --> 00:22:53,367
To balance it out,
I added some pickled carrots.
641
00:22:53,367 --> 00:22:56,567
And the rapinis are massaged
in canned pear juice,
642
00:22:56,567 --> 00:22:58,767
Shio Koji red wine vinegar.
643
00:22:58,767 --> 00:23:01,266
The pears, the carrots,
I like the way you did
644
00:23:01,266 --> 00:23:02,567
them all a couple
different ways.
645
00:23:02,567 --> 00:23:04,767
The roasted, the pickled,
the canned...
646
00:23:04,767 --> 00:23:08,266
I'm having a hard time
believing this is a
champagne brunch,
647
00:23:08,266 --> 00:23:09,867
and not a champagne lunch.
648
00:23:09,867 --> 00:23:13,367
Now, maybe if everything
was smaller, the fillet
was more petite...
649
00:23:13,433 --> 00:23:17,066
You did the whole braised
fat into the butternut squash
650
00:23:17,133 --> 00:23:19,667
on Tournament of Champions
when you and
I competed.
651
00:23:19,667 --> 00:23:22,266
And I was so curious about it,
652
00:23:22,266 --> 00:23:24,367
because everyone was like,
"This is the most delicious
thing I've ever had,"
653
00:23:24,367 --> 00:23:25,767
and I was like, "Meh!"
654
00:23:25,834 --> 00:23:28,834
-And I just ate it,
and it is phenomenal.
-Thank you, chef.
655
00:23:30,100 --> 00:23:31,266
I understand why he beat me.
656
00:23:31,266 --> 00:23:33,967
Wow! We're making
progress today here.
657
00:23:34,033 --> 00:23:35,367
This is a healing
moment for me.
658
00:23:35,367 --> 00:23:36,967
[Guy] This is a
healing moment.
659
00:23:37,033 --> 00:23:38,266
[all laughing]
660
00:23:38,266 --> 00:23:41,467
Last but not least, Chef Nate
and the peanut butter
jelly jar.
661
00:23:41,467 --> 00:23:43,367
That's right. So, for your
champagne brunch,
662
00:23:43,367 --> 00:23:47,367
I made baked eggs
in a truffle mushroom
bacon cream,
663
00:23:47,367 --> 00:23:52,967
and we have a little toasty
truffle butter pudding
situation on the side.
664
00:23:52,967 --> 00:23:56,767
And a peanut butter and jelly
champagne float.
665
00:23:56,767 --> 00:24:01,266
When I think of brunch, chef,
I think of this as this
melting pot of flavors.
666
00:24:01,266 --> 00:24:02,667
And I think that's what
you kinda did here.
667
00:24:02,667 --> 00:24:04,166
You brought us
these little plates
668
00:24:04,233 --> 00:24:06,967
that don't necessarily go
great together, right?
669
00:24:06,967 --> 00:24:09,000
It's not one cohesive
thing, it's brunch,
670
00:24:09,000 --> 00:24:10,867
which is an abundance
of things.
671
00:24:10,867 --> 00:24:14,967
This bread you've made
with it, just turns it up
672
00:24:15,033 --> 00:24:17,767
to a whole 'nother level.
673
00:24:17,834 --> 00:24:19,867
Just together, it's like
LeBron and Dwayne Wade.
674
00:24:19,934 --> 00:24:21,667
Separately, they were great.
675
00:24:21,667 --> 00:24:23,867
But together? Amazing!
676
00:24:23,867 --> 00:24:25,100
[Aaron] The eggs
are cooked delicious.
677
00:24:25,100 --> 00:24:27,000
I saw you put them in
with like five minutes left.
678
00:24:27,000 --> 00:24:28,000
You did a great job.
679
00:24:28,000 --> 00:24:29,367
The eggs
are cooked beautifully.
680
00:24:29,367 --> 00:24:30,767
Absolutely beautiful.
681
00:24:30,767 --> 00:24:33,467
I love the peanut butter.
I love the jelly
as a cocktail.
682
00:24:33,467 --> 00:24:34,667
It actually works well.
683
00:24:34,734 --> 00:24:35,867
I just feel like...
It's just...
684
00:24:35,867 --> 00:24:37,266
Here's the peanut butter
and jelly cocktail,
685
00:24:37,266 --> 00:24:38,667
instead of really try
to incorporate into the dish.
686
00:24:38,667 --> 00:24:40,967
Chefs, boom! Flat out.
687
00:24:40,967 --> 00:24:43,467
It was outstanding.
We're gonna send you
back to the kitchens.
688
00:24:43,467 --> 00:24:47,266
Unfortunately, two of you
will be in the sudden
death round,
689
00:24:47,266 --> 00:24:49,533
and have to cook
your way out of it.
Thank you very much.
690
00:24:51,166 --> 00:24:53,967
I just watched
five super chefs.
691
00:24:54,033 --> 00:24:55,367
Who wins the 10K?
692
00:24:55,433 --> 00:24:59,166
I think that Nate and Jonathon
are 100% my top two.
693
00:24:59,166 --> 00:25:03,166
That leaves us Shota,
Mei Lin and Stephanie.
694
00:25:03,233 --> 00:25:04,333
Who else is safe?
695
00:25:18,300 --> 00:25:20,367
[Guy] We asked for
champagne brunch,
you gave it.
696
00:25:20,367 --> 00:25:22,767
There were all different
incarnations of that.
697
00:25:22,834 --> 00:25:24,567
Two chefs will go
into the bottom,
698
00:25:24,634 --> 00:25:27,367
and compete head-to-head
for a sudden death cook-off.
699
00:25:27,433 --> 00:25:29,166
One will move on
to next week.
700
00:25:29,233 --> 00:25:31,867
And the other
will be checking out.
701
00:25:31,934 --> 00:25:33,867
But, before we do that,
let's talk about
the positives.
702
00:25:33,867 --> 00:25:35,767
The chef that gets $10,000
703
00:25:35,834 --> 00:25:38,667
and the one-way ticket
to week four, will be...
704
00:25:38,734 --> 00:25:39,667
Chef Jonathon!
705
00:25:39,700 --> 00:25:41,066
-[cash register dings]
-[Guy] Congratulations.
706
00:25:41,867 --> 00:25:43,367
Congratulations! See you
next week, chef.
707
00:25:43,433 --> 00:25:45,667
[Guy laughing]
708
00:25:45,734 --> 00:25:48,767
It was the braids.
I'm telling you,
it was the power braids.
709
00:25:48,834 --> 00:25:52,967
All right, the chef that just
was edged out a bit
by Chef Jonathon,
710
00:25:52,967 --> 00:25:54,767
moving on
to the fourth week,
711
00:25:56,100 --> 00:25:57,467
will be...
712
00:25:57,467 --> 00:25:59,567
Chef Appleman!
713
00:26:00,467 --> 00:26:01,734
Congratulations.
714
00:26:02,567 --> 00:26:05,266
So close to taking
money again, buddy!
715
00:26:05,333 --> 00:26:07,467
One of you is safe and moving
on to next week.
716
00:26:07,467 --> 00:26:10,367
The other two will go
head-to-head
in the final battle.
717
00:26:10,433 --> 00:26:14,000
The chef that is safe
and moving on to the
fourth week will be...
718
00:26:14,000 --> 00:26:15,934
the champ.
See you next week.
719
00:26:21,066 --> 00:26:22,867
So, I'm sorry to see the two
of you in the bottom,
720
00:26:22,867 --> 00:26:24,467
but here's the deal.
721
00:26:24,467 --> 00:26:26,867
The carts are waiting for you,
and the next round
of competition starts now.
722
00:26:26,867 --> 00:26:28,066
Good luck.
723
00:26:30,867 --> 00:26:33,266
Chefs! One of you
will stay in the tournament,
724
00:26:33,333 --> 00:26:35,066
and the other, well,
you'll be checking out.
725
00:26:35,066 --> 00:26:37,567
Now, you competed
head-to-head
in Iron Chef Gauntlet,
726
00:26:37,567 --> 00:26:39,567
Superchef Grudge Match,
727
00:26:39,567 --> 00:26:41,066
and who's won those?
728
00:26:42,066 --> 00:26:43,166
[whistles]
729
00:26:43,166 --> 00:26:44,967
Last time I only lost by
three points and it's been--
730
00:26:45,033 --> 00:26:46,967
-[Stephanie] It's four points!
Last time was four points.
-[Shota] Four points? Okay!
731
00:26:47,033 --> 00:26:47,967
I mean, but who's counting?
732
00:26:48,033 --> 00:26:49,667
-Hey!
-[both laughing]
733
00:26:49,667 --> 00:26:52,166
So, with stakes this high,
I think it's only fitting
734
00:26:52,233 --> 00:26:55,000
that we have you
make the judges a...
735
00:26:55,000 --> 00:26:56,266
steakhouse dinner.
736
00:26:56,333 --> 00:26:58,467
Now, we're leaving
the specifics to fate.
737
00:26:58,533 --> 00:27:01,667
And we're gonna play
the biggest and toughest
game of chance that we have.
738
00:27:01,734 --> 00:27:02,567
This is the...
739
00:27:02,567 --> 00:27:03,667
[electronic voice]
Food Pyramid.
740
00:27:05,000 --> 00:27:07,767
What's gonna happen is,
we'll drop the ball,
741
00:27:07,834 --> 00:27:10,667
and we'll see what crucial
elements to your steakhouse
dinner you have to use.
742
00:27:10,667 --> 00:27:12,266
You could end up here
in the bottom.
743
00:27:12,266 --> 00:27:16,266
Frozen carrots,
canned potatoes,
mushroom jerky,
744
00:27:16,266 --> 00:27:18,100
which is delicious,
by the way,
745
00:27:18,100 --> 00:27:21,100
frozen spinach,
canned asparagus,
746
00:27:21,100 --> 00:27:23,166
-or freeze-dried peas.
-[Stephanie and Shota] Oh!
747
00:27:24,467 --> 00:27:25,467
Here we go!
748
00:27:25,533 --> 00:27:26,667
[clinking]
749
00:27:26,667 --> 00:27:29,567
-[Stephanie] Oh!
-Oh, damn! Heard that.
750
00:27:29,567 --> 00:27:31,000
-Oh-oh.
-[Guy] That's terrible.
751
00:27:31,000 --> 00:27:33,266
What could be next
and be so important?
752
00:27:33,266 --> 00:27:34,634
Let's take a look.
753
00:27:35,000 --> 00:27:36,367
Equipment!
754
00:27:37,166 --> 00:27:40,266
We have wood chips,
a brick, a torch,
755
00:27:40,266 --> 00:27:42,266
or a cast-iron grill press.
756
00:27:42,266 --> 00:27:45,567
Where would you like me
to drop the baby wheel
of cheese?
757
00:27:45,634 --> 00:27:47,000
-Over here?
-[Shota] Right there.
758
00:27:47,000 --> 00:27:48,367
Is it a baby wheel cheese?
759
00:27:48,433 --> 00:27:49,667
-Yes, it is.
-[Shota] That's so funny.
760
00:27:49,667 --> 00:27:50,667
[clinking]
761
00:27:50,667 --> 00:27:51,867
-[Shota] Love it.
-[Guy] Brick's not bad.
762
00:27:51,867 --> 00:27:53,867
-Yeah.
-[Guy] Brick's not bad.
You're cooking steak.
763
00:27:53,934 --> 00:27:56,166
What could the top
round of this...
764
00:27:56,233 --> 00:27:58,767
What... How bad could it be?
Let's take a look!
765
00:28:01,100 --> 00:28:02,266
Oh, this is not good.
766
00:28:02,266 --> 00:28:06,000
This is the only aisle
you can't shop in.
767
00:28:06,000 --> 00:28:08,066
Aisle one is produce.
768
00:28:08,133 --> 00:28:10,667
Five is pastas,
four is international,
769
00:28:10,667 --> 00:28:12,166
and nine is all frozen.
770
00:28:12,233 --> 00:28:13,867
It's the only aisle
you can't shop in.
771
00:28:13,867 --> 00:28:16,266
Only aisle you
can't shop in.
772
00:28:16,333 --> 00:28:17,467
Where do you want it?
Way over here?
773
00:28:17,467 --> 00:28:19,000
A little bit more,
a little bit more.
774
00:28:19,000 --> 00:28:20,066
-[Shota] Yeah.
-[Guy speaking indistinctly]
775
00:28:20,066 --> 00:28:21,066
[Shota] Oh, yeah!
776
00:28:21,066 --> 00:28:22,667
[Guy whistles] Five.
777
00:28:22,667 --> 00:28:25,166
So, you got your
canned fruits, your soups,
778
00:28:25,166 --> 00:28:27,567
your spices! Your rice,
your grains,
779
00:28:27,567 --> 00:28:29,266
and your canned meats.
780
00:28:29,266 --> 00:28:32,867
So, you have 30 minutes
to create a winning
steakhouse dinner,
781
00:28:32,867 --> 00:28:36,166
that incorporates
the use of the brick,
782
00:28:36,166 --> 00:28:39,367
the canned asparagus,
and you are not allowed
783
00:28:39,433 --> 00:28:40,934
to shop in aisle five.
784
00:28:42,367 --> 00:28:43,467
And there's one more thing.
785
00:28:43,467 --> 00:28:46,567
For you and you two only,
today and today only,
786
00:28:46,567 --> 00:28:47,867
at Flavortown Market,
787
00:28:47,867 --> 00:28:50,667
we have a manager's special
in aisle ten,
788
00:28:50,734 --> 00:28:55,166
and it is the must-use protein
in your dish.
789
00:28:55,166 --> 00:28:59,000
Now, as you know, typically,
we say, "3-2-1, go."
790
00:28:59,000 --> 00:29:00,166
But in this instance...
791
00:29:00,166 --> 00:29:03,367
-Hey!
-[Guy] Damn,
where's he going?
792
00:29:03,367 --> 00:29:05,567
[Shota] Stephanie is a beast.
Every challenge she has got,
793
00:29:05,567 --> 00:29:07,467
she has gone 100%
against me.
794
00:29:07,467 --> 00:29:10,567
[Stephanie] Just last week,
Shota and I were teammates.
795
00:29:10,567 --> 00:29:13,166
It's kind of a funny twist
of events putting us
together again.
796
00:29:13,166 --> 00:29:14,767
[Guy] Steakhouse dinner.
797
00:29:14,767 --> 00:29:16,266
Both of them are so talented.
798
00:29:16,266 --> 00:29:17,667
-[Shota gasps]
-[Hunter] Flat iron steak.
799
00:29:17,667 --> 00:29:20,100
[Guy] The flat iron steak
is the manager's special.
800
00:29:20,100 --> 00:29:21,567
[Hunter] Take as many
as you want.
801
00:29:21,567 --> 00:29:23,066
Save me some later,
that's all.
802
00:29:23,066 --> 00:29:25,033
Gotta have canned asparagus.
803
00:29:25,900 --> 00:29:27,567
Ugh!
804
00:29:27,634 --> 00:29:29,467
[Stephanie] Flat iron steak
has a ton of flavor.
805
00:29:29,533 --> 00:29:31,367
It will definitely
marinate quickly.
806
00:29:31,367 --> 00:29:36,567
When I hear "steakhouse
dinner," I think large sides.
Like steak and potatoes.
807
00:29:36,634 --> 00:29:39,667
I'm planning on making
a grilled flat iron steak,
808
00:29:39,667 --> 00:29:42,767
-with some twice-baked
fingerling potatoes.
-[clattering]
809
00:29:42,834 --> 00:29:46,000
I can't even really understand
what canned asparagus
is going to taste like,
810
00:29:46,000 --> 00:29:47,767
or texturally
going to be like,
811
00:29:47,834 --> 00:29:49,166
but I guess I finally
get to find out.
812
00:29:49,166 --> 00:29:50,567
[clinking]
813
00:29:50,567 --> 00:29:52,967
In my mind, canned asparagus
could make a great gratin.
814
00:29:52,967 --> 00:29:55,967
I'm gonna grab some
blue cheese, and some coconut,
815
00:29:55,967 --> 00:29:58,266
and see if I can make a little
blue cheese, asparagus
gratin situation.
816
00:29:58,266 --> 00:30:00,567
I love the idea
of blue cheese and steak.
817
00:30:00,567 --> 00:30:03,066
We've got the sweetness
from the coconut
818
00:30:03,066 --> 00:30:04,867
going with that funkiness
from the blue cheese.
819
00:30:04,867 --> 00:30:06,767
Wait, what aisle are we
not allowed to go in?
820
00:30:06,834 --> 00:30:08,967
There's great spice in there,
having to pivot and...
821
00:30:09,033 --> 00:30:10,667
I'll see if there's
something else I can use.
822
00:30:10,734 --> 00:30:12,767
I am here to win.
I've beaten Shota twice
823
00:30:12,834 --> 00:30:15,467
and a lot of people have
that phrase, "Third time
is a charm."
824
00:30:15,467 --> 00:30:17,433
But I'm gonna hope
that's not true.
825
00:30:18,767 --> 00:30:21,667
[Shota] Flat iron steak
is a delicious piece
of meat.
826
00:30:21,734 --> 00:30:23,567
I wanna marinate the steak,
827
00:30:23,634 --> 00:30:24,967
and break down the fibers
inside of it.
828
00:30:24,967 --> 00:30:28,000
Asparagus is such a hard
ingredient to use.
829
00:30:28,000 --> 00:30:32,066
If I could showcase it,
and highlight it
in a smart way,
830
00:30:32,066 --> 00:30:34,367
it's gonna be perfect
for this steak dish.
831
00:30:34,433 --> 00:30:38,867
I'm gonna add it with peas
because I think that
subtle balance and brightness
832
00:30:38,867 --> 00:30:42,567
is really gonna balance
this asparagus out.
833
00:30:42,567 --> 00:30:45,467
I know it's an elimination
round, but I'm not even
thinking about that.
834
00:30:45,467 --> 00:30:48,000
I'm just focusing on
making this dish
835
00:30:48,000 --> 00:30:53,000
as delicious as it can be,
stand up to Stephanie's
flavor profile,
836
00:30:53,000 --> 00:30:55,734
and hopefully wow the judges
and get my win.
837
00:30:56,300 --> 00:30:58,066
These are two
of my favorites.
838
00:30:58,133 --> 00:31:01,367
To think of sending one
of them home in a sudden
death match like this?
839
00:31:02,166 --> 00:31:03,734
This is the way
the competition goes.
840
00:31:11,667 --> 00:31:13,467
[Guy] Twenty-four minutes!
841
00:31:13,467 --> 00:31:15,667
So, now they have to work
with canned asparagus,
842
00:31:15,667 --> 00:31:17,867
a brick, and they
can't use aisle five.
843
00:31:17,934 --> 00:31:21,066
They're given the "manager's
special" protein as well,
844
00:31:21,066 --> 00:31:22,567
for this steakhouse dinner.
845
00:31:22,567 --> 00:31:24,000
[Stephanie] So I've been
on the bottom three times,
846
00:31:24,000 --> 00:31:26,367
and twice I've had
to cook just to stay
in the competition.
847
00:31:26,367 --> 00:31:29,567
Week three is showing me
that this is hard for anyone.
848
00:31:29,567 --> 00:31:32,100
I'm trying to make a steak
849
00:31:32,100 --> 00:31:34,767
with smashed
double-fried potatoes
850
00:31:34,767 --> 00:31:37,967
and kind of like a blue cheese
asparagus gratin, maybe.
851
00:31:38,033 --> 00:31:41,367
While the potatoes
are in the fryer,
I'm gonna work on my steak.
852
00:31:41,433 --> 00:31:43,867
I add in soy sauce,
fish sauce, sambal.
853
00:31:43,934 --> 00:31:46,066
I'm taking ingredients
that can add a lot of flavor.
854
00:31:46,133 --> 00:31:47,166
so I can marinate the steak.
855
00:31:47,166 --> 00:31:49,767
When was the last time you had
some canned asparagus?
856
00:31:49,767 --> 00:31:52,166
I've never had canned
asparagus in my life.
857
00:31:52,233 --> 00:31:53,867
-Oh, my God.
-[Guy] It is one
of the worst things.
858
00:31:53,867 --> 00:31:55,567
[Stephanie] In tasting
the asparagus, it definitely
can't hold up to a gratin.
859
00:31:55,567 --> 00:31:58,867
So, I'm gonna just puree it
and turn it into
a salad dressing.
860
00:31:58,934 --> 00:32:00,300
[whirring]
861
00:32:00,300 --> 00:32:03,767
When I think steakhouse,
I want like a creamy
blue cheese sauce.
862
00:32:03,767 --> 00:32:07,166
So I'm gonna start off
with a coconut caramel,
add blue cheese to that.
863
00:32:07,166 --> 00:32:10,000
I'm gonna take a little
bit of that and use it
in my asparagus dressing.
864
00:32:10,000 --> 00:32:11,667
[whirring]
865
00:32:11,667 --> 00:32:14,734
So let's talk about
the history between
Chef Shota and Chef Stephanie.
866
00:32:15,867 --> 00:32:18,367
Shota actually looks up
to Stephanie as a mentor.
867
00:32:18,367 --> 00:32:20,166
They competed multiple times
868
00:32:20,233 --> 00:32:22,667
from Iron Chef Gauntlet
to Superchef Grudge Match,
869
00:32:22,667 --> 00:32:24,367
and last week,
were teammates.
870
00:32:24,367 --> 00:32:25,867
And now have to face off
against each other.
871
00:32:25,867 --> 00:32:27,567
It's like they just
can't get out of
each other's hair.
872
00:32:27,567 --> 00:32:28,767
How are you doing, Steph?
873
00:32:28,767 --> 00:32:30,066
-Terrible.
-[Shota] Terrible?
874
00:32:30,133 --> 00:32:33,867
Going against Stephanie,
I wanna put out
the best I can.
875
00:32:33,934 --> 00:32:36,967
She's a fierce competitor.
I've not beat Stephanie yet.
876
00:32:36,967 --> 00:32:38,867
So, this may be my chance.
877
00:32:38,934 --> 00:32:41,166
I'm gonna marinate
the steak in Koji,
878
00:32:41,166 --> 00:32:45,166
Canned asparagus, I'm gonna
use to make the sauce,
and the puree.
879
00:32:45,233 --> 00:32:46,967
And sauteed peas and morels.
880
00:32:46,967 --> 00:32:48,467
[clattering]
881
00:32:48,467 --> 00:32:50,567
First thing I'm gonna do,
is I gotta get working
on this flat iron.
882
00:32:50,634 --> 00:32:53,066
I pound it out because
it's such a thick cut
883
00:32:53,066 --> 00:32:54,767
and then I marinate it
in shio koji.
884
00:32:54,767 --> 00:32:56,100
So, what is this again?
885
00:32:56,100 --> 00:32:59,266
Shio koji. It's rice koji,
so it has actual rice in it.
886
00:32:59,333 --> 00:33:01,100
-So it has a little sweetness.
A lot of umami.
-[Guy] Right.
887
00:33:01,100 --> 00:33:02,767
It's fantastic!
888
00:33:02,767 --> 00:33:06,967
[Shota] I used koji with rice
in it, and I used koji
without the rice in it.
889
00:33:07,033 --> 00:33:08,667
Rice tends to have
a lot of sugar,
890
00:33:08,667 --> 00:33:11,166
and it burns easier,
so I'm trying to watch out
for that.
891
00:33:11,166 --> 00:33:13,166
I wanna get
a nice sear on it.
892
00:33:13,166 --> 00:33:14,667
I'm gonna put
the brick on top,
893
00:33:14,667 --> 00:33:15,567
and check that off.
894
00:33:15,567 --> 00:33:17,066
Cool, cool, cool,
cool, cool!
895
00:33:17,133 --> 00:33:18,967
Give me the technique
on the flat iron steak.
896
00:33:18,967 --> 00:33:20,867
You know, listen, with
the flat iron, I think you
gotta get a marinade on it
897
00:33:20,867 --> 00:33:22,567
and then you gotta cook it
really quickly,
898
00:33:22,567 --> 00:33:24,066
and do it like medium rare.
899
00:33:24,066 --> 00:33:27,100
-So, lean, gotta be cooked
right, gotta be cut right.
-Absolutely.
900
00:33:27,100 --> 00:33:29,767
[Shota] Check it real quick.
Take the brick out.
901
00:33:29,767 --> 00:33:31,166
Steak's burnt.
902
00:33:31,166 --> 00:33:33,066
This is not an okay batch.
903
00:33:33,066 --> 00:33:35,066
I need to redo the whole
steak process.
904
00:33:35,066 --> 00:33:37,567
I'm gonna have some backup
cooking because I'm not
the happiest
905
00:33:37,567 --> 00:33:39,767
with what I am seeing
right now.
906
00:33:39,834 --> 00:33:42,467
Shota did an amazing job
tenderizing the steak.
907
00:33:42,467 --> 00:33:45,667
But then he marinated it,
does have a good amount
of sugar in it.
908
00:33:45,667 --> 00:33:47,467
Once it hits that
hot cast iron,
909
00:33:47,467 --> 00:33:48,867
it caramelizes like that.
910
00:33:48,934 --> 00:33:51,967
[Shota] I don't have time
to marinate again,
so I'm gonna do
911
00:33:52,033 --> 00:33:55,166
salt, brick, sear,
and cook it well.
912
00:33:55,166 --> 00:33:56,867
Hopefully, it'll
come out sexy.
913
00:33:56,867 --> 00:33:58,567
[Guy] Fifteen minutes!
914
00:33:58,634 --> 00:34:00,100
Fifteen minutes, heard!
915
00:34:00,100 --> 00:34:01,867
[Aaron] You know, I think
you're seeing like a real tale
of two kitchens.
916
00:34:01,934 --> 00:34:03,667
You've got Stephanie
over here, she's got cream,
917
00:34:03,734 --> 00:34:06,867
she's got Gorgonzola,
she's pureeing
with mayonnaise.
918
00:34:06,867 --> 00:34:08,467
Shota's got morels.
919
00:34:08,467 --> 00:34:09,967
He's got sugar snap peas.
920
00:34:10,033 --> 00:34:12,667
He's got really fresh,
bright produce
921
00:34:12,734 --> 00:34:14,567
and I think you're really
seeing the differences here
in the way they cook.
922
00:34:14,567 --> 00:34:17,867
[Stephanie]
My steak's done marinating.
Get it on the grill.
923
00:34:17,934 --> 00:34:19,667
So I've got my potatoes
in the fryer,
924
00:34:19,734 --> 00:34:21,767
then my canned asparagus,
blue cheese dressing.
925
00:34:21,767 --> 00:34:23,367
I'm gonna grab some lettuce
and do a side salad.
926
00:34:23,433 --> 00:34:25,166
Well, I wondered if there's
almost like this play
927
00:34:25,166 --> 00:34:26,867
on like a wedge
a little bit.
928
00:34:26,867 --> 00:34:29,166
-[Stephanie] There is
a play on a wedge.
-There is?
929
00:34:29,166 --> 00:34:30,667
I love when I get it right.
930
00:34:30,667 --> 00:34:33,266
So, is the asparagus gonna be
the dressing for the wedge?
931
00:34:33,266 --> 00:34:34,367
Yes.
932
00:34:34,367 --> 00:34:37,467
-You know who's really smart?
-[Darnell] You are.
933
00:34:37,533 --> 00:34:39,567
[Aaron]
It's really interesting
that Stephanie has chosen
934
00:34:39,567 --> 00:34:42,066
to build a fort of bricks
around her steaks
935
00:34:42,066 --> 00:34:43,667
to block the wind.
936
00:34:43,667 --> 00:34:46,367
I just don't even know what
to do with them, you guys!
937
00:34:46,433 --> 00:34:48,233
I'm gonna smash
that potato with that brick.
938
00:34:49,166 --> 00:34:51,967
[Antonia] Are you going
double-fry potato?
939
00:34:52,033 --> 00:34:53,200
I am.
940
00:34:54,000 --> 00:34:56,000
I decide to grab some
mushrooms to put on my steak.
941
00:34:56,000 --> 00:34:57,867
I love the idea of
mushrooms and steak.
942
00:34:57,867 --> 00:34:59,166
Putting them on the grill.
943
00:34:59,233 --> 00:35:01,367
I check on the steak.
It's looking pretty good.
944
00:35:01,367 --> 00:35:02,467
I'm gonna put it in the oven
so it can start
945
00:35:02,467 --> 00:35:04,066
to cook through
just a little bit more.
946
00:35:04,066 --> 00:35:06,066
Let's be honest.
There's so much at stake.
947
00:35:06,066 --> 00:35:09,667
These two friends,
former teammates.
948
00:35:09,667 --> 00:35:11,467
One of them is going home
at the end of this,
949
00:35:11,467 --> 00:35:15,166
based on which one gives us
the lesser steakhouse dinner.
950
00:35:15,166 --> 00:35:18,166
-[Guy] How are you
feeling, chef?
-[Shota sighs] So-so.
951
00:35:18,166 --> 00:35:19,867
[Guy] So, the first one
burnt on you a little bit.
952
00:35:19,867 --> 00:35:22,166
-That cast iron just got
a little too hot.
-[Shota] Yeah.
953
00:35:22,166 --> 00:35:23,767
Now I got my steak handled,
954
00:35:23,834 --> 00:35:26,166
so I'm gonna use
this canned asparagus.
955
00:35:26,233 --> 00:35:27,867
-[clanking]
-[Shota] So disgusting.
956
00:35:27,934 --> 00:35:30,266
You guys are horribly mean.
957
00:35:30,266 --> 00:35:31,767
[all laughing]
958
00:35:31,834 --> 00:35:34,567
[Shota] So, for my pea puree,
put it in the blender
959
00:35:34,567 --> 00:35:38,367
with this yummy, delicious
canned asparagus in here.
960
00:35:38,433 --> 00:35:39,266
[whirring]
961
00:35:40,867 --> 00:35:44,100
I'm gonna make
a yummy teriyaki sauce.
962
00:35:44,100 --> 00:35:47,567
It's a bunch of green onion,
that's just blended
straight up
963
00:35:47,567 --> 00:35:49,100
with teriyaki sauce.
964
00:35:49,100 --> 00:35:51,767
I'm gonna do a really strong
umami flavored sauce
965
00:35:51,767 --> 00:35:53,667
to kind of coat
the sliced meat.
966
00:35:53,667 --> 00:35:56,867
I've competed
against Stephanie.
This is my third time now.
967
00:35:56,867 --> 00:35:59,166
If I could win, that would
feel like redemption.
968
00:35:59,166 --> 00:36:03,467
I'm just focusing on making
this dish as delicious
as it can be.
969
00:36:05,166 --> 00:36:06,867
[Guy] Chef Shota,
Chef Stephanie,
970
00:36:06,867 --> 00:36:09,967
five minutes. Five minutes
to be plated.
971
00:36:09,967 --> 00:36:12,266
[Stephanie] So I get my
smashed double-fried potatoes,
972
00:36:12,266 --> 00:36:13,667
got my steak.
973
00:36:13,667 --> 00:36:16,000
Top it off with my
grilled mushrooms
for that earthiness.
974
00:36:16,000 --> 00:36:17,567
[Aaron] Okay, okay.
975
00:36:17,567 --> 00:36:19,467
[Stephanie] And some
pickles to cut through
all that richness.
976
00:36:19,533 --> 00:36:21,266
I'm gonna build my shoutout
to a wedge salad.
977
00:36:21,266 --> 00:36:25,567
We've got grilled romaine,
some asparagus
blue cheese dressing.
978
00:36:25,567 --> 00:36:27,467
Some of the pickled Fresnoes
and onions on top.
979
00:36:27,467 --> 00:36:29,367
[Guy] Two minutes!
980
00:36:29,367 --> 00:36:31,567
[Shota] The steak is cooked
and seared.
981
00:36:31,567 --> 00:36:33,667
Afterwards, I slice it
against the fiber,
982
00:36:33,667 --> 00:36:36,066
and I douse it in a bunch
of teriyaki sauce.
983
00:36:36,066 --> 00:36:38,166
Lot of sauce on this.
984
00:36:38,166 --> 00:36:39,867
Really make it
an umami bomb.
985
00:36:39,867 --> 00:36:43,000
I put my pea and asparagus
puree down.
986
00:36:43,000 --> 00:36:46,367
I add my frisee salad
and my steak right on top.
987
00:36:46,433 --> 00:36:50,567
I put the snap pea and
morel mushrooms that
I sauteed underneath.
988
00:36:50,634 --> 00:36:54,266
Three, two, one,
that's it!
989
00:36:54,266 --> 00:36:55,266
[all applauding]
990
00:36:55,266 --> 00:36:56,567
-[Aaron] Wow.
-[Guy] Great job.
991
00:36:56,567 --> 00:36:58,867
-[Antonia] Whoo!
-[Darnell] Great job, chefs.
992
00:36:58,867 --> 00:37:00,667
Chef Shota,
Chef Stephanie,
993
00:37:00,667 --> 00:37:03,000
let's see whose
steakhouse dinner
makes the cut.
994
00:37:03,000 --> 00:37:05,066
Let's take it to the judges
right this way.
995
00:37:13,300 --> 00:37:15,767
All right, judges, for this
head-to-head checkout round,
996
00:37:15,767 --> 00:37:18,266
the chefs played
one of our hardest games
that we have,
997
00:37:18,266 --> 00:37:19,667
the old Food Pyramid.
998
00:37:19,667 --> 00:37:22,867
The pyramid determined
that they had to use
canned asparagus,
999
00:37:22,934 --> 00:37:24,266
they had to cook
with a brick,
1000
00:37:24,266 --> 00:37:27,767
and they couldn't shop
for any item in aisle five.
1001
00:37:27,834 --> 00:37:30,000
Up first, Chef Shota,
what do yo have for us?
1002
00:37:30,000 --> 00:37:32,667
I wanted to use the asparagus
as much as I could.
1003
00:37:32,667 --> 00:37:36,367
The asparagus is in the puree
underneath, with some peas.
1004
00:37:36,433 --> 00:37:39,567
And the other way
I utilized the asparagus,
in the frisee salad.
1005
00:37:39,634 --> 00:37:44,166
The steak is cooked,
and it's glazed
in teriyaki sauce.
1006
00:37:44,166 --> 00:37:46,533
And underneath
is some peas and morels.
1007
00:37:47,667 --> 00:37:50,667
I think the cook on the steak
is perfect and beautiful.
1008
00:37:50,667 --> 00:37:52,367
The fact that you hit it
with the brick,
1009
00:37:52,367 --> 00:37:55,000
I thought was a really smart
use of the brick.
1010
00:37:55,000 --> 00:37:58,166
I think you made
an unbelievably delicious
steak dinner.
1011
00:37:58,166 --> 00:38:01,867
I don't know if I believe it
as a steakhouse dinner.
1012
00:38:01,934 --> 00:38:03,767
The puree is like glorious.
1013
00:38:03,767 --> 00:38:05,567
I think it's the star
of the show
1014
00:38:05,567 --> 00:38:09,266
with the canned asparagus,
which is a hard ingredient
to use.
1015
00:38:09,266 --> 00:38:11,367
I think this is a beautiful,
beautiful plate of food.
1016
00:38:11,367 --> 00:38:13,367
You did a nice job
cooking that flat iron steak.
1017
00:38:13,367 --> 00:38:16,567
The teriyaki glaze gives it
a nice sweetness
on the outside.
1018
00:38:16,567 --> 00:38:19,367
So, I feel like it has
a little crust on it.
1019
00:38:19,433 --> 00:38:20,767
I think you did
a really smart thing
1020
00:38:20,767 --> 00:38:23,066
pairing the peas
with the canned asparagus.
1021
00:38:23,133 --> 00:38:25,567
Canned asparagus,
kind of a whammy.
1022
00:38:25,634 --> 00:38:28,000
Maybe not the most beautiful
thing in this great market.
1023
00:38:28,000 --> 00:38:32,066
But the peas really bring out
the asparagus, and also
give it some freshness.
1024
00:38:32,133 --> 00:38:33,567
Thank you, chef.
1025
00:38:33,567 --> 00:38:34,867
Thank you very much, chef.
1026
00:38:34,867 --> 00:38:37,467
Not to be outdone,
Chef Stephanie,
what do you have for us?
1027
00:38:37,467 --> 00:38:40,667
So I really wanted
to lean in to the whole
"steakhouse" situation.
1028
00:38:40,667 --> 00:38:43,100
On the main plate,
we have steak going on,
1029
00:38:43,100 --> 00:38:44,767
been marinated,
used the brick on that.
1030
00:38:44,767 --> 00:38:47,100
I also used the brick
to smash the potatoes
1031
00:38:47,100 --> 00:38:48,867
before their second fry.
1032
00:38:48,934 --> 00:38:51,100
And then we have a different
version of a blue cheese sauce
going over the top of that,
1033
00:38:51,100 --> 00:38:52,667
with some grilled mushrooms.
1034
00:38:52,667 --> 00:38:55,367
The side salad with
charred romaine
with some croutons.
1035
00:38:55,367 --> 00:38:56,467
[no audio]
1036
00:38:56,467 --> 00:38:58,967
Chef Steph, if you were
to open a steakhouse,
1037
00:38:59,033 --> 00:39:00,967
this is what your steakhouse
dinner would look like.
1038
00:39:01,033 --> 00:39:02,867
It's got you
written all over it.
1039
00:39:02,867 --> 00:39:07,266
We were talking earlier
about how it's not just about
steak for a steakhouse,
1040
00:39:07,266 --> 00:39:08,767
but it's also
about the sides.
1041
00:39:08,834 --> 00:39:11,100
The sides as
a composed dish, right?
1042
00:39:11,100 --> 00:39:13,567
There's the sauteed mushroom,
there's the fried potato.
1043
00:39:13,634 --> 00:39:14,500
I really appreciate that,
1044
00:39:14,500 --> 00:39:16,266
'cause it's all
really, really delicious.
1045
00:39:16,266 --> 00:39:18,166
Blue cheese meat
is super steakhouse.
1046
00:39:18,166 --> 00:39:22,000
But I would've liked to have
tasted the asparagus
a little bit more.
1047
00:39:22,000 --> 00:39:23,767
I don't love the taste
of the canned asparagus,
1048
00:39:23,834 --> 00:39:25,967
but I would've liked
to have known it's there.
1049
00:39:26,033 --> 00:39:26,967
Thank you.
1050
00:39:26,967 --> 00:39:28,567
It was such
a smart game play.
1051
00:39:28,567 --> 00:39:31,567
The way that you smashed
the potatoes with the brick,
1052
00:39:31,634 --> 00:39:33,367
but also used them on top
of the steak as well.
1053
00:39:33,367 --> 00:39:35,467
The thing I liked about it,
was that you didn't shy away
1054
00:39:35,533 --> 00:39:36,967
from a steakhouse
like the char broiler.
1055
00:39:36,967 --> 00:39:39,066
You got those flavors
in different ways
1056
00:39:39,066 --> 00:39:40,667
inside this dish.
So, good job on that.
1057
00:39:40,667 --> 00:39:42,266
Thank you.
1058
00:39:42,333 --> 00:39:44,467
Thank you very much, chefs.
1059
00:39:44,467 --> 00:39:46,667
I hate to see either one
of you at the bottom of this.
1060
00:39:46,667 --> 00:39:48,967
We'll leave it up to
the judges. We'll send you
back to the kitchens.
1061
00:39:49,033 --> 00:39:49,934
Thank you very much.
1062
00:39:50,000 --> 00:39:51,433
-[both] Thank you.
-[Stephanie] Thanks, guys.
1063
00:39:52,467 --> 00:39:53,967
Two terrific
steakhouse dinners.
1064
00:39:53,967 --> 00:39:57,467
The question is,
did either chef make
a rare "mistake"?
1065
00:39:57,867 --> 00:39:59,066
[chuckles]
1066
00:39:59,066 --> 00:40:01,867
Shota gave us a composed
steakhouse dinner.
1067
00:40:01,867 --> 00:40:05,066
I thought his sauce...
that glaze he put over top
was fantastic.
1068
00:40:05,066 --> 00:40:06,100
[Aaron] Yeah, the teriyaki.
That was great.
1069
00:40:06,100 --> 00:40:07,266
Yeah, that was
so good.
1070
00:40:07,333 --> 00:40:09,166
And his dressing
with the peas,
1071
00:40:09,166 --> 00:40:10,567
and the canned asparagus,
delicious.
1072
00:40:10,567 --> 00:40:13,166
Just didn't
feel steakhouse.
1073
00:40:14,600 --> 00:40:17,567
I liked Stephanie's
sides better.
Mushroom, potato.
1074
00:40:17,567 --> 00:40:19,100
But here's the thing
with Stephanie's dish.
1075
00:40:19,100 --> 00:40:22,667
The asparagus, I know
it was used in theory.
I just didn't taste it.
1076
00:40:22,667 --> 00:40:24,467
Who moves on,
who goes home?
1077
00:40:31,467 --> 00:40:32,967
[Guy] All right, judges,
thank you very much.
1078
00:40:32,967 --> 00:40:34,667
There was a lot of
back and forth on this,
1079
00:40:34,667 --> 00:40:36,467
but the judges
did come to a decision.
1080
00:40:36,533 --> 00:40:38,834
And unfortunately,
one chef will be checking out.
1081
00:40:39,767 --> 00:40:42,667
And one chef will be
rejoining rest of the chefs,
1082
00:40:42,667 --> 00:40:45,467
with the final four
in week four.
1083
00:40:45,467 --> 00:40:49,367
The winner of the
sudden death round
of week three,
1084
00:40:49,367 --> 00:40:50,533
will be...
1085
00:40:53,200 --> 00:40:55,367
Congratulations...
the G.O.A.T.
1086
00:40:55,367 --> 00:40:57,066
Congratulations,
Stephanie.
1087
00:40:59,500 --> 00:41:00,967
Shota, without question,
1088
00:41:00,967 --> 00:41:02,767
one of my favorite people
that I've ever seen, okay?
1089
00:41:02,767 --> 00:41:06,567
If I could bottle your
optimism, enthusiasm,
1090
00:41:06,567 --> 00:41:09,367
and positive energy,
I think that we could probably
change the world.
1091
00:41:09,433 --> 00:41:13,100
You are one of the most
interesting chefs I've met
in the last five years.
1092
00:41:13,100 --> 00:41:15,166
Thank you very much
for the opportunity.
This has been incredible.
1093
00:41:15,166 --> 00:41:18,066
I feel very proud of myself
for making it this far.
1094
00:41:18,066 --> 00:41:20,767
At the end of the day,
I'm glad I got to go
out on a dish
1095
00:41:20,767 --> 00:41:23,266
that is something that
I really liked and enjoyed.
1096
00:41:23,333 --> 00:41:24,667
Bye, Shota.
1097
00:41:24,667 --> 00:41:26,066
[Shota] I put
everything I have,
1098
00:41:26,066 --> 00:41:28,667
against Stephanie Izard,
and that feels great.
1099
00:41:28,667 --> 00:41:31,867
I would compete
against Stephanie again,
all day, any day.
1100
00:41:31,867 --> 00:41:33,333
Watch out for the ninja!
1101
00:41:34,667 --> 00:41:36,567
[Guy] The Flavortown four...
1102
00:41:36,634 --> 00:41:38,367
-Not his first rodeo.
-[screams]
1103
00:41:38,367 --> 00:41:39,567
[Guy] I gotta make
a mental list
1104
00:41:39,634 --> 00:41:40,767
of the games
you haven't played yet.
1105
00:41:40,767 --> 00:41:44,567
That's it. So, tonight,
you're gonna play a list game.
1106
00:41:44,634 --> 00:41:46,867
-[Mei] Where's the boneless
pork loin?
-[Jonathon] Here it is.
1107
00:41:46,867 --> 00:41:49,467
Beans, man!
Just cook, please.
1108
00:41:49,533 --> 00:41:50,634
[Jonathon] Yeah!
1109
00:41:50,634 --> 00:41:52,767
You've done it again.
All comes
together beautifully.
1110
00:41:52,767 --> 00:41:55,567
What night do you do this?
Because I'm coming over
with my family.
1111
00:41:55,567 --> 00:41:57,166
It is really delicious.
1112
00:41:57,233 --> 00:41:57,867
You might wanna watch out
for a sec, it's very splashy.