1 00:00:01,166 --> 00:00:02,266 All right, Hunter. Ready, set... 2 00:00:02,266 --> 00:00:03,266 -[whistle blows] -...go! 3 00:00:03,266 --> 00:00:04,200 [Hunter] Okay. 4 00:00:04,200 --> 00:00:05,367 Tonight we're attempting to break 5 00:00:05,367 --> 00:00:07,100 the shopping speed record. 6 00:00:07,100 --> 00:00:08,433 We have four chefs, 7 00:00:08,433 --> 00:00:11,066 and they have to grab everything they need for two complete meals 8 00:00:11,066 --> 00:00:12,700 in a single four-minute shop. 9 00:00:12,700 --> 00:00:13,867 [Dana] Fit in there. Fit. 10 00:00:13,867 --> 00:00:16,567 -Look at the asparagus flying. Oh, no! -[screams] 11 00:00:16,567 --> 00:00:18,100 Impossible, you say? 12 00:00:18,100 --> 00:00:19,300 How'd I do? 13 00:00:19,300 --> 00:00:21,100 You forgot to pick peppercorns. 14 00:00:21,100 --> 00:00:23,767 One Shop Speed Shop, tonight on Guy's Grocery Games. 15 00:00:23,767 --> 00:00:25,467 -Go! Try it again! -I would totally lose. I've gotta go. 16 00:00:27,200 --> 00:00:28,533 [bell dings] 17 00:00:29,867 --> 00:00:31,300 So, let's meet our chefs. 18 00:00:31,300 --> 00:00:33,200 Now first up we have Justin Paruszkiewicz, 19 00:00:33,200 --> 00:00:34,467 the executive chef from Michigan 20 00:00:34,467 --> 00:00:36,000 who lives in a lake house 21 00:00:36,000 --> 00:00:38,266 and loves to catch and cook his own fish. 22 00:00:38,266 --> 00:00:40,667 I wanted to come here and compete today 23 00:00:40,667 --> 00:00:42,000 because I wanna know if I could do it. 24 00:00:42,000 --> 00:00:44,266 I've worked in some really, really great restaurants, 25 00:00:44,266 --> 00:00:46,266 steakhouses, and seafood houses. 26 00:00:46,266 --> 00:00:48,266 I love to fish, it's a stress reliever, 27 00:00:48,266 --> 00:00:51,100 but I used to be a very competitive hockey player in high school. 28 00:00:51,100 --> 00:00:52,667 Now I have that in the kitchen. 29 00:00:52,667 --> 00:00:54,100 -Go get it, big guy. -All right. Let's do it. 30 00:00:54,100 --> 00:00:56,066 -You bring any fish? -Yeah. 31 00:00:56,066 --> 00:00:57,166 Next, we got Dana Downs, 32 00:00:57,166 --> 00:01:00,100 chef-owner of an Italian restaurant in Dayton, Ohio. 33 00:01:00,100 --> 00:01:02,600 A two-time national adult-league soccer champ. 34 00:01:02,600 --> 00:01:04,634 Sounds like she has a lot of goals. 35 00:01:06,467 --> 00:01:07,667 Bring it on. 36 00:01:07,667 --> 00:01:10,567 I own Roost Modern Italian in Dayton, Ohio. 37 00:01:10,567 --> 00:01:13,400 Being an athlete, I thrive in adrenaline. 38 00:01:13,400 --> 00:01:17,266 I am the chef to beat today. I've been doing this for almost 30 years. 39 00:01:17,266 --> 00:01:19,100 -[Guy] Give me some, Chef. There we go. -Absolutely. 40 00:01:19,100 --> 00:01:20,333 Two times. 41 00:01:21,100 --> 00:01:22,767 Then there's Zadquiel Williams, 42 00:01:22,767 --> 00:01:26,100 the Venezuelan-born chef-de-partie from Atlanta, Georgia, 43 00:01:26,100 --> 00:01:29,166 who's been working in professional kitchens for ten years. 44 00:01:29,166 --> 00:01:31,567 I am Zadquiel Williams, the Venezuelan dominator. 45 00:01:31,567 --> 00:01:34,266 I learned how to cook because of my grandmother, 46 00:01:34,266 --> 00:01:36,500 she cooked really good food, 47 00:01:36,500 --> 00:01:39,567 and I did want to try my best to recreate those dishes. 48 00:01:39,567 --> 00:01:43,266 I've been working for the last ten years in professional kitchens. 49 00:01:43,266 --> 00:01:45,233 At the end of the day, it's what I love to do. 50 00:01:46,367 --> 00:01:48,233 -Welcome, brother. Let's do it. -[Zadquiel] Thank you. 51 00:01:49,667 --> 00:01:51,500 And finally, Richelle Espinosa-Brewer, 52 00:01:51,500 --> 00:01:54,800 the North Carolina chef who cooks Southern food with a twist 53 00:01:54,800 --> 00:01:57,166 and takes Mondays off to play billiards. 54 00:01:58,800 --> 00:02:02,000 My style of cooking would be Southern cooking. 55 00:02:02,000 --> 00:02:04,166 Definitely love to play pool on my weekdays, 56 00:02:04,166 --> 00:02:06,834 on my days off, and if I get out of the kitchen early enough. 57 00:02:07,266 --> 00:02:09,000 -Welcome, Chef. -Hey! 58 00:02:09,000 --> 00:02:10,800 I'm tired just describing them. 59 00:02:10,800 --> 00:02:12,400 [Richelle laughs] 60 00:02:12,400 --> 00:02:14,266 And who's a fast shopper? 61 00:02:14,266 --> 00:02:18,100 Are you the kind of person that if I drop you off, send you in the store, 62 00:02:18,100 --> 00:02:20,467 you could get the things you need and be back in store 63 00:02:20,467 --> 00:02:22,166 by the time I turn around and get there? 64 00:02:22,166 --> 00:02:23,800 Yeah. Yeah. Yeah. Yeah. 65 00:02:23,800 --> 00:02:25,500 -Today, yes. -[Richelle] Yes. 66 00:02:25,500 --> 00:02:27,667 Tonight, the chef with the lowest-scoring dish 67 00:02:27,667 --> 00:02:29,600 after the first round is gonna be sent packing. 68 00:02:29,600 --> 00:02:31,367 But the chef with the highest combined score 69 00:02:31,367 --> 00:02:33,500 at the end of two rounds will get a chance to shop 70 00:02:33,500 --> 00:02:37,000 Flavortown Market for up to $20,000 in Flavortown Market. 71 00:02:37,000 --> 00:02:39,166 There's a lot of things you can do with that. 72 00:02:39,166 --> 00:02:41,000 I would just start off by making the judges 73 00:02:41,000 --> 00:02:43,100 a weekday favorite. 74 00:02:43,100 --> 00:02:44,200 -[Dana] Yes. -Yeah. 75 00:02:44,200 --> 00:02:46,166 The first meal you would cook up on a Monday 76 00:02:46,166 --> 00:02:48,166 after a big shopping trip on Sunday. 77 00:02:48,166 --> 00:02:49,667 Do you guys do the big shopping trip on Sunday? 78 00:02:49,667 --> 00:02:50,867 Yes. 79 00:02:50,867 --> 00:02:52,667 Speaking of a big shopping trip, 80 00:02:52,667 --> 00:02:54,867 tonight, we're doing things a little bit different. 81 00:02:54,867 --> 00:02:55,867 Uh-oh. 82 00:02:55,867 --> 00:02:59,300 Tonight we're gonna do one single shop 83 00:02:59,300 --> 00:03:04,100 for everything you need for two rounds of cooking. 84 00:03:04,100 --> 00:03:08,066 See, I'm not gonna tell you exactly what your second meal's gonna be, 85 00:03:08,066 --> 00:03:10,567 but I just want you to think about 86 00:03:10,567 --> 00:03:13,567 if we were gonna do a weekday-night cooking, 87 00:03:13,567 --> 00:03:16,000 let's say the second round will be a little less weekday 88 00:03:16,000 --> 00:03:17,767 and a little more Saturday night. That's all I'm gonna say. 89 00:03:17,767 --> 00:03:19,166 All right. 90 00:03:19,166 --> 00:03:20,867 What am I missing? Oh! 91 00:03:20,867 --> 00:03:22,400 More terrible. That's right. 92 00:03:22,400 --> 00:03:23,934 You only get four minutes to shop. 93 00:03:24,767 --> 00:03:25,700 [laughs] Oh! 94 00:03:25,700 --> 00:03:27,433 All right. 95 00:03:27,967 --> 00:03:28,934 [Richelle laughs] 96 00:03:28,934 --> 00:03:31,800 [Guy] For both rounds, it's one four-minute shop. 97 00:03:31,800 --> 00:03:33,700 This is called Speed Shop. 98 00:03:33,700 --> 00:03:35,266 Stand in front of the carts. 99 00:03:35,266 --> 00:03:38,767 -[Dana] Oh, man. -[Guy] You must play our newest, most ridiculous game. 100 00:03:38,767 --> 00:03:41,266 Hunter, go ahead and bring me those things you shop with. 101 00:03:41,266 --> 00:03:42,400 Hunter's got you all taken care of. 102 00:03:42,400 --> 00:03:43,667 -I told him no carts. -Chefs. 103 00:03:43,667 --> 00:03:45,200 -[Dana] Hey! -[Hunter] These are what I got for you. 104 00:03:45,200 --> 00:03:47,900 Well, that was just the bag to carry those ones in. 105 00:03:47,900 --> 00:03:50,066 You said you didn't wanna have 'em all four and then lose one. 106 00:03:51,066 --> 00:03:53,100 -Two meals... -That, I didn't know. 107 00:03:53,100 --> 00:03:55,000 ...worth up to $20,000? 108 00:03:55,000 --> 00:03:57,367 [Hunter] It might be a little tight, but-- 109 00:03:57,367 --> 00:03:58,567 -Go find me something else. -All right. 110 00:03:58,567 --> 00:04:00,867 -Hang on, we got you. Don't worry. We got you. -Phew. 111 00:04:00,867 --> 00:04:02,266 -We'll go with baskets. -[chefs cheering] 112 00:04:02,266 --> 00:04:04,100 -That's a little easier. -[Guy] There we go. All right. 113 00:04:04,100 --> 00:04:06,166 -Whoo! -I didn't know it was two meals in one, 114 00:04:06,166 --> 00:04:07,900 so I think the bags weren't a good idea. 115 00:04:07,900 --> 00:04:10,667 [Guy] There you go. Four minutes to shop for two rounds. 116 00:04:10,667 --> 00:04:13,800 So that will leave you 26 minutes to prepare your first dish 117 00:04:13,800 --> 00:04:16,367 which is a weekday favorite. 118 00:04:16,367 --> 00:04:20,367 Out of the four of you, which three of you have tattoos? 119 00:04:20,367 --> 00:04:23,533 Okay. Out of the two of you, who has the most tattoos? 120 00:04:24,166 --> 00:04:25,200 I only have two. 121 00:04:25,200 --> 00:04:26,367 [Guy] You have two? 122 00:04:26,367 --> 00:04:28,767 Is there one of you that didn't even go get a tattoo? 123 00:04:31,467 --> 00:04:32,800 -[Richelle] No. -[Guy] No? 124 00:04:32,800 --> 00:04:34,533 [Hunter] They all have tattoos. Yeah. 125 00:04:35,500 --> 00:04:38,133 -Go! Go! -Go! Go! 126 00:04:39,200 --> 00:04:40,600 [Hunter] Excuse me, judges? 127 00:04:40,600 --> 00:04:42,266 [Guy laughs mischievously] 128 00:04:42,266 --> 00:04:44,266 -Was that mean? -That was good. 129 00:04:44,266 --> 00:04:47,600 They only have four minutes, and we took away ten seconds. 130 00:04:47,600 --> 00:04:48,834 Oh, you know what? 131 00:04:48,834 --> 00:04:51,100 We didn't even tell them about the red-light special that we had. 132 00:04:51,100 --> 00:04:52,867 Well, we better get on the mic and let 'em know. 133 00:04:52,867 --> 00:04:54,100 [Dana] Did it go? 134 00:04:54,100 --> 00:04:57,266 I'm like, "Okay, speed shop. I can do it." 135 00:04:57,266 --> 00:04:59,000 Then they throw in two rounds. 136 00:04:59,000 --> 00:05:00,800 I'm like, "Uh." My mind was going crazy. 137 00:05:00,800 --> 00:05:07,567 Trying to focus on weekday dinner and I decided let's do a duck confit crespelle. 138 00:05:07,567 --> 00:05:08,934 Okay. 139 00:05:08,934 --> 00:05:10,867 I do 'em at the restaurant, my grandma taught me how to make them, 140 00:05:10,867 --> 00:05:12,066 she passed away this year. 141 00:05:12,066 --> 00:05:14,000 So, here's for Grandma. 142 00:05:14,000 --> 00:05:16,367 Attention, shoppers, 143 00:05:16,367 --> 00:05:18,767 we have a red-light special on aisle 9 144 00:05:18,767 --> 00:05:21,200 -for frozen pretzels. -[siren wails] 145 00:05:21,200 --> 00:05:22,600 Red-light special! Aisle 9! 146 00:05:22,600 --> 00:05:24,500 Oh, boy. 147 00:05:24,500 --> 00:05:26,166 Red-light special? What? 148 00:05:26,166 --> 00:05:28,300 What am I gonna do with a frozen pretzel? 149 00:05:28,300 --> 00:05:31,100 -[Dana] What is this? -Frozen pretzels. Red-light special. 150 00:05:31,100 --> 00:05:35,667 [Guy] Chefs, you must incorporate that pretzel. It's either now or later. 151 00:05:35,667 --> 00:05:37,266 [Dana] At this point, I'm thinking, 152 00:05:37,266 --> 00:05:39,567 "I'm gonna incorporate it into my crespelle batter." 153 00:05:39,567 --> 00:05:41,567 So, I get pancake batter. 154 00:05:41,567 --> 00:05:43,000 Okay. 155 00:05:43,000 --> 00:05:45,400 But I don't know what the next round is gonna be. Guy's like... 156 00:05:45,400 --> 00:05:47,467 Let's say the second round will be a little less weekday 157 00:05:47,467 --> 00:05:48,500 and a little more Saturday night. 158 00:05:48,500 --> 00:05:49,667 That's all I'm gonna say. 159 00:05:49,667 --> 00:05:52,867 I'm thinking a little high-end. That's a weekend dinner. 160 00:05:52,867 --> 00:05:57,333 So I'm gonna grab scallops because I specifically love seafood. 161 00:05:58,100 --> 00:05:59,567 Get some nice vegetables. 162 00:05:59,567 --> 00:06:00,867 And I love butternut squash, 163 00:06:00,867 --> 00:06:02,266 it's one of my favorite ingredients. 164 00:06:03,100 --> 00:06:04,433 [Guy] Three minutes! 165 00:06:07,066 --> 00:06:08,900 [Justin] I've never gone shopping 166 00:06:08,900 --> 00:06:11,100 and had to get everything I need in four minutes in my life. 167 00:06:11,100 --> 00:06:13,867 So it's definitely gonna be a struggle. 168 00:06:13,867 --> 00:06:16,767 I think a great weekday favorite is chicken Milanese 169 00:06:16,767 --> 00:06:18,500 with a petit side salad 170 00:06:18,500 --> 00:06:21,467 and a roasted tomato vinaigrette. 171 00:06:21,467 --> 00:06:22,667 Oh, man. 172 00:06:22,667 --> 00:06:26,634 And unfortunately, I have to incorporate frozen pretzels. 173 00:06:27,166 --> 00:06:28,767 [sighs in exasperation] 174 00:06:28,767 --> 00:06:31,767 I really don't know what I'm cooking in the next round, 175 00:06:31,767 --> 00:06:34,500 but I wanna grab some higher-end ingredients. 176 00:06:34,500 --> 00:06:37,200 Filet mignon, jumbo lump crab, 177 00:06:37,200 --> 00:06:38,967 and all kinds of different produce. 178 00:06:38,967 --> 00:06:40,900 I just wanna make sure I had everything I needed 179 00:06:40,900 --> 00:06:42,867 because I knew I wasn't gonna be able to go back. 180 00:06:42,867 --> 00:06:44,800 [grunts in frustration] 181 00:06:44,800 --> 00:06:46,367 [Zadquiel] Whipped cream, where it is? 182 00:06:46,367 --> 00:06:50,867 For my week favorite, I'm making arepas with chicken and an avocado filling. 183 00:06:51,867 --> 00:06:54,200 Whenever you get to go to Venezuela, 184 00:06:54,200 --> 00:06:59,000 you will realize we eat this for lunch, breakfast, dinner. 185 00:06:59,000 --> 00:07:00,667 We eat this all day. 186 00:07:00,667 --> 00:07:04,400 For the dough I just need this ingredient that is gonna be the core meal. 187 00:07:04,400 --> 00:07:05,467 I want cheese. 188 00:07:05,467 --> 00:07:07,367 We need to use pretzels. 189 00:07:07,367 --> 00:07:09,700 How I'm gonna put this thing in an arepa? 190 00:07:09,700 --> 00:07:11,667 Friday special. 191 00:07:11,667 --> 00:07:14,834 I'm thinking right now about using that for the next round. 192 00:07:19,467 --> 00:07:20,700 Produce now. 193 00:07:20,700 --> 00:07:23,200 Four minutes to pick everything that I need for two dinner. 194 00:07:23,200 --> 00:07:26,533 I never experience this much stress as I did right now. 195 00:07:28,300 --> 00:07:29,166 [Richelle] All right. 196 00:07:29,166 --> 00:07:30,567 We have to make a weekday favorite, 197 00:07:30,567 --> 00:07:33,000 so I think, "What did my mom make me growing up?" 198 00:07:33,000 --> 00:07:35,367 So I decide to go pork chop and grits. 199 00:07:35,367 --> 00:07:36,667 Pork chops. 200 00:07:36,667 --> 00:07:38,700 One minute! 201 00:07:38,700 --> 00:07:41,100 [Richelle] We have no idea what the second dish is. 202 00:07:41,100 --> 00:07:45,700 My husband and I, we actually cook a lot of filet and lobster. 203 00:07:45,700 --> 00:07:47,333 Easy. Good to go. 204 00:07:48,867 --> 00:07:53,567 I'd only have the frozen pretzel baked and served with mustard. 205 00:07:53,567 --> 00:07:56,333 How am I going to make this into a weekday meal? 206 00:07:57,066 --> 00:07:59,100 [Guy] 30 seconds! 207 00:07:59,100 --> 00:08:02,600 I just started grabbing any vegetable I could get my hand on 208 00:08:02,600 --> 00:08:05,100 that I knew would pair with pork or steak. 209 00:08:05,100 --> 00:08:06,367 Okay. 210 00:08:06,367 --> 00:08:07,867 [Justin] Sorry, I'm losing stuff. 211 00:08:07,867 --> 00:08:10,900 We're coming down to 15 seconds! Fifteen! 212 00:08:10,900 --> 00:08:12,166 Fourteen! 213 00:08:12,166 --> 00:08:14,767 Oh, my God! Asparagus flying! Oh, no! 214 00:08:14,767 --> 00:08:17,266 [Guy] Three, two, one. 215 00:08:17,266 --> 00:08:18,800 Start cooking, chefs! Go! 216 00:08:18,800 --> 00:08:21,467 My God! Look at that. 217 00:08:21,467 --> 00:08:23,033 [groans] 218 00:08:24,367 --> 00:08:27,266 So here to weigh-in on our One Stop Speed Shop 219 00:08:27,266 --> 00:08:29,967 are three judges who are always on the move. 220 00:08:29,967 --> 00:08:31,567 We have acclaimed cookbook author 221 00:08:31,567 --> 00:08:33,767 and founder of One Potato and Weelicious, 222 00:08:33,767 --> 00:08:36,100 the Triple-G OG, Catherine McCord. 223 00:08:36,100 --> 00:08:37,166 [mouthing] Hi. 224 00:08:37,166 --> 00:08:38,867 Critically acclaimed New York restaurateur 225 00:08:38,867 --> 00:08:41,166 who travels to the Philippines and beyond 226 00:08:41,166 --> 00:08:43,567 in search of fresh culinary inspiration. 227 00:08:43,567 --> 00:08:44,700 Oh, she's a rockstar. 228 00:08:44,700 --> 00:08:47,100 Chef Leah Cohen. 229 00:08:47,100 --> 00:08:50,066 Award-winning food writer and owner of San Diego Magazine, 230 00:08:50,066 --> 00:08:51,934 the one and only Troy Johnson. 231 00:08:52,467 --> 00:08:54,467 Judges, can you make it 232 00:08:54,467 --> 00:08:56,500 in a four-minute shop in a grocery store 233 00:08:56,500 --> 00:08:57,767 if you're dropped off at the curb? 234 00:08:57,767 --> 00:08:59,467 I mean, if I had to, yes, 235 00:08:59,467 --> 00:09:01,900 but my mind would go a million different directions. 236 00:09:01,900 --> 00:09:04,100 [Guy] And none of them have competed in Grocery Games before. 237 00:09:04,100 --> 00:09:07,300 So I figured, four minutes, shop for two meals, 238 00:09:07,300 --> 00:09:08,433 and good luck, nice meeting you. 239 00:09:09,500 --> 00:09:11,166 Twenty-five minutes! 240 00:09:11,166 --> 00:09:12,600 How are we looking, Chef? 241 00:09:12,600 --> 00:09:14,400 Looking great, but I don't know what to do with these. 242 00:09:14,400 --> 00:09:16,000 [Guy] What proteins did you get? 243 00:09:16,000 --> 00:09:17,400 Some filet and some lobster tail. 244 00:09:17,400 --> 00:09:18,767 I don't think you can go wrong with that. 245 00:09:18,767 --> 00:09:22,500 And pork chops. That's your weeknight. I got you. Nice shopping. 246 00:09:22,500 --> 00:09:26,600 For my weekday favorite, I'm making a pan-seared pork chop 247 00:09:26,600 --> 00:09:28,433 with some savory grits. 248 00:09:29,266 --> 00:09:30,200 Throw that in. 249 00:09:30,200 --> 00:09:34,100 Grits are always good. Staple in the South. 250 00:09:34,100 --> 00:09:37,367 The next thing I'm gonna work on is my pork. 251 00:09:37,367 --> 00:09:41,433 The rosemary, Cajun seasoning, the tarragon, and the oregano. 252 00:09:42,166 --> 00:09:43,967 All these spices that I grabbed, 253 00:09:43,967 --> 00:09:46,934 I think I can cross-utilize for the second dish. 254 00:09:47,367 --> 00:09:48,300 Perfect. 255 00:09:48,300 --> 00:09:50,000 I put them in the hot cast iron. 256 00:09:50,000 --> 00:09:52,600 They get this nice, crusty sear 257 00:09:52,600 --> 00:09:53,834 with the seasoning. 258 00:09:55,467 --> 00:09:56,867 I really need them to cook fast. 259 00:09:56,867 --> 00:09:58,567 [Troy] Take a look at Richelle's shop, 260 00:09:58,567 --> 00:10:00,467 she's got pork, and a little bit of grits. 261 00:10:00,467 --> 00:10:02,567 That's a lot to get done in not a lot of time. 262 00:10:02,567 --> 00:10:06,767 [Richelle] I'm not used to having to pull a full meal in this amount of time. 263 00:10:06,767 --> 00:10:08,367 Those grits gonna be done? 264 00:10:08,367 --> 00:10:09,734 Should be. 265 00:10:20,100 --> 00:10:21,467 [Guy] Twenty-two minutes! 266 00:10:21,467 --> 00:10:23,467 [Catherine] This is weekday fare. 267 00:10:23,467 --> 00:10:25,567 So something fast, fun. 268 00:10:25,567 --> 00:10:29,400 [Leah] But you have four minutes to shop for two rounds of cooking 269 00:10:29,400 --> 00:10:30,834 which you don't even know what the second round is. 270 00:10:30,834 --> 00:10:34,100 -[Troy] Mmm-hmm. -I think that's really challenging. 271 00:10:34,100 --> 00:10:35,467 [Guy] All right, Chef, what do we got? 272 00:10:35,467 --> 00:10:40,767 Hi. I'm gonna make a duck ricotta crespelle. So, a little crepe. 273 00:10:40,767 --> 00:10:43,033 [Guy] What else did we shop for here? 274 00:10:43,033 --> 00:10:45,400 I see pasta, I see some squash. 275 00:10:45,400 --> 00:10:47,266 What proteins did you grab? 276 00:10:47,266 --> 00:10:48,767 [Dana] Scallops and duck confit. 277 00:10:48,767 --> 00:10:51,100 Okay. What are you doing with the pretzels? 278 00:10:51,100 --> 00:10:52,200 [Dana] Putting it into crepe batter. 279 00:10:52,200 --> 00:10:53,667 -Oh, very nice. -[Dana] Thank you. 280 00:10:53,667 --> 00:10:56,667 The filling for the crespelle is duck confit 281 00:10:56,667 --> 00:10:59,767 with the butternut squash and ricotta cheese. 282 00:10:59,767 --> 00:11:01,033 Come on, skin. 283 00:11:01,033 --> 00:11:03,066 And then I put in a little bit of demi-glace, 284 00:11:03,066 --> 00:11:07,000 and I add some juice of the blood orange for the sauce. 285 00:11:07,467 --> 00:11:09,100 Come on, baby. 286 00:11:09,100 --> 00:11:10,600 Next I'm gonna work on the butternut squash. 287 00:11:10,600 --> 00:11:14,066 There is one way to cook butternut squash really fast. 288 00:11:14,467 --> 00:11:15,767 Take fresh squash, 289 00:11:15,767 --> 00:11:18,934 dice it down, throw it in a fryer. 290 00:11:19,567 --> 00:11:21,000 So the ricotta, 291 00:11:21,000 --> 00:11:25,734 it's gonna give me a nice, kind of a velvety, fluffy kind of mix. 292 00:11:25,734 --> 00:11:30,467 Weekday dinner for me is probably not normal because we're empty nesters 293 00:11:30,467 --> 00:11:35,166 and we typically like to have a high-end meal for us to eat. 294 00:11:35,166 --> 00:11:37,166 And my wife is a little bougie, so... 295 00:11:37,166 --> 00:11:39,266 It's a mess. 296 00:11:39,266 --> 00:11:45,400 All right, Chef. Chicken, filet, morels, jumbo lump crab. 297 00:11:45,400 --> 00:11:47,967 -You shop well, my friend. -[Justin] You think so? 298 00:11:47,967 --> 00:11:49,200 What's on the menu? 299 00:11:49,200 --> 00:11:51,367 For a weeknight meal, we're gonna do a chicken Milanese, 300 00:11:51,367 --> 00:11:53,934 a little salad, a roasted tomato vinaigrette. 301 00:11:53,934 --> 00:11:55,400 Okay, I dig it. I dig it. 302 00:11:55,400 --> 00:11:56,934 Nineteen minutes! 303 00:11:58,000 --> 00:11:59,667 [Justin] So I'm gonna three-step bread the chicken. 304 00:11:59,667 --> 00:12:01,300 I'm gonna utilize the pantry staples. 305 00:12:01,300 --> 00:12:03,667 First, flour, and then I season my bread crumbs 306 00:12:03,667 --> 00:12:06,166 with red chili flake and paprika. 307 00:12:07,033 --> 00:12:09,567 Why'd you pan fry those, chef, versus deep-fry? 308 00:12:09,567 --> 00:12:12,033 Cook a little faster, I feel. 309 00:12:13,567 --> 00:12:16,166 And if I run out of time, that's a good idea. 310 00:12:16,867 --> 00:12:18,000 All right, Chef, what do we got? 311 00:12:18,000 --> 00:12:20,000 [Zadquiel] I'm gonna make my Venezuela arepas. 312 00:12:20,000 --> 00:12:22,066 Is that a weeknight dinner? Just an arepas? 313 00:12:22,066 --> 00:12:24,367 [Zadquiel] Arepa filled with avocado and chicken 314 00:12:24,367 --> 00:12:26,066 is a really popular dish that you eat on the weekdays 315 00:12:26,066 --> 00:12:27,500 -in my country. -[Guy] Okay. 316 00:12:27,500 --> 00:12:28,734 Okay. 317 00:12:28,734 --> 00:12:31,066 [Zadquiel] I'm working on my arepas filling. 318 00:12:31,066 --> 00:12:34,867 So the first thing that I'm making right now is gonna be the chicken. 319 00:12:34,867 --> 00:12:37,166 I'm gonna put it in the pot with boiling water. 320 00:12:41,367 --> 00:12:44,367 This is the right time to put my avocados. 321 00:12:44,367 --> 00:12:45,367 Let me put some herbs. 322 00:12:49,266 --> 00:12:50,266 ...in your mouth. 323 00:12:50,266 --> 00:12:52,867 I'm gonna squeeze lemon and lime. 324 00:12:52,867 --> 00:12:56,233 What I want them to taste is the Venezuelan flavor. 325 00:12:56,967 --> 00:12:58,467 This is one of the first things 326 00:12:58,467 --> 00:13:00,867 that I learned how to cook from my grandmother, 327 00:13:00,867 --> 00:13:03,834 so I'm just doing what she taught me. 328 00:13:05,200 --> 00:13:08,767 Mayo, a little bit of mustard to balance that acidity out. 329 00:13:08,767 --> 00:13:11,233 And love. A lot of love. 330 00:13:12,667 --> 00:13:14,867 Chefs, you are at the halfway mark. 331 00:13:14,867 --> 00:13:17,834 You have 15 minutes. Fifteen minutes to be plated. 332 00:13:18,667 --> 00:13:20,166 What do you got over here, Chef? 333 00:13:20,166 --> 00:13:21,367 -These are the pretzels? -Those are the pretzels. 334 00:13:21,367 --> 00:13:23,266 -Where are they going? -We'll figure it out. 335 00:13:23,266 --> 00:13:25,000 You also have next round. 336 00:13:25,000 --> 00:13:28,200 [Richelle] I am so relieved that I don't have to use them this round 337 00:13:28,200 --> 00:13:32,100 because I wasn't feeling really good about putting these pretzels in my grits. 338 00:13:34,100 --> 00:13:35,100 Mmm-hmm. 339 00:13:35,100 --> 00:13:37,567 Good grits need a lot of butter. 340 00:13:37,567 --> 00:13:39,834 Finish them off with some Cajun seasoning. 341 00:13:40,867 --> 00:13:42,400 My pork chops are looking great. 342 00:13:42,400 --> 00:13:43,967 They're seared on both sides, 343 00:13:43,967 --> 00:13:46,867 but still have this nice, juicy bounce back. 344 00:13:46,867 --> 00:13:48,100 They're good. 345 00:13:48,100 --> 00:13:51,266 I mean, a frozen pretzel is kind of a fun ingredient 346 00:13:51,266 --> 00:13:52,567 because there are so many things 347 00:13:52,567 --> 00:13:54,767 you could actually do with it physically. 348 00:13:54,767 --> 00:13:57,000 Fry it. You could roll it out. 349 00:13:57,000 --> 00:14:00,567 [Troy] The problem with bread, frozen bread, is that you can get those ice crystals forming 350 00:14:00,567 --> 00:14:01,867 and it breaks up the gluten. 351 00:14:01,867 --> 00:14:03,500 It's become a different texture. 352 00:14:03,500 --> 00:14:05,266 -[Catherine and Leah] Yeah. -It doesn't become that bread that you know and love. 353 00:14:06,767 --> 00:14:08,667 [Dana] So what am I gonna do with this pretzel? 354 00:14:08,667 --> 00:14:12,100 I'm gonna soften it up, I'm gonna incorporate it into my crespelle batter. 355 00:14:14,266 --> 00:14:18,166 I throw in a little bit of water so that it doesn't cook way too fast. 356 00:14:26,200 --> 00:14:29,734 Ooh. Baked pretzel. What are you doing with the pretzel, Chef? 357 00:14:29,734 --> 00:14:31,934 [Justin] Make a little crouton. 358 00:14:31,934 --> 00:14:34,100 Not used to cutting pretzels in pieces. 359 00:14:34,100 --> 00:14:36,834 I season them with some salt and pepper. 360 00:14:36,834 --> 00:14:39,000 They're looking good. 361 00:14:39,000 --> 00:14:43,100 Next, I wanna work on my roasted tomato vinaigrette. 362 00:14:43,100 --> 00:14:47,433 The consistency I want is a nice, rich, and velvety vinaigrette. 363 00:14:48,767 --> 00:14:51,033 It's starting to look like it's coming together. It's looking good. 364 00:14:51,033 --> 00:14:53,934 Eleven minutes, chefs. Eleven to go! 365 00:14:58,867 --> 00:15:00,166 [Justin] Check on my chicken. 366 00:15:00,567 --> 00:15:02,200 It's not done. 367 00:15:02,200 --> 00:15:04,767 Why'd you pan fry those, chef, versus deep-fry? 368 00:15:04,767 --> 00:15:05,767 Cook a little faster. 369 00:15:05,767 --> 00:15:06,734 Uh, oops. 370 00:15:08,033 --> 00:15:09,367 And I'm like, "You know what? 371 00:15:09,367 --> 00:15:11,867 I'm gonna have to pop it in the deep fryer to finish it off." 372 00:15:11,867 --> 00:15:14,834 The deep fryer is like the half-court shot, you know? 373 00:15:16,166 --> 00:15:19,066 Chefs, you do not have to use the pretzels in this round. 374 00:15:19,066 --> 00:15:20,233 [Zadquiel] Good to know! 375 00:15:20,233 --> 00:15:22,300 -You could use them in the second round. -[Zadquiel] Nice. 376 00:15:22,300 --> 00:15:23,834 So when I think about pretzels, 377 00:15:23,834 --> 00:15:26,567 I'm thinking about using that for the next round. 378 00:15:26,567 --> 00:15:27,567 Phew. It's close. 379 00:15:27,567 --> 00:15:30,467 So I'm just gonna make the dough for the arepas. 380 00:15:30,467 --> 00:15:34,467 So I'm doing the water first with a little bit of salt, and I'm mixing this up. 381 00:15:36,100 --> 00:15:39,266 My grandmother, she cooked really good food, 382 00:15:39,266 --> 00:15:43,100 and I did want to try my best to recreate those dishes. 383 00:15:43,100 --> 00:15:45,467 And one time, I was cooking when she was sleeping 384 00:15:45,467 --> 00:15:46,333 [chuckles] and she caught me, 385 00:15:46,333 --> 00:15:48,100 but when she tried the food, she loved it. 386 00:15:48,100 --> 00:15:50,834 So I saved the game right there. 387 00:15:53,100 --> 00:15:55,333 Four minutes! Four to go! 388 00:15:56,567 --> 00:15:59,467 [Dana] I take the duck ricotta Parmesan 389 00:15:59,467 --> 00:16:02,634 and put it in the squash mixture and fill the crespelle. 390 00:16:03,867 --> 00:16:05,100 One. 391 00:16:05,100 --> 00:16:07,900 So I get all the filled crespelles on all four plates. 392 00:16:10,667 --> 00:16:13,100 Then, I'm thinking the demi-glace. 393 00:16:14,033 --> 00:16:15,834 Let's do some Parmesan snow. 394 00:16:15,834 --> 00:16:17,734 Make it snow, make it snow. 395 00:16:22,600 --> 00:16:24,266 Okay, moment of truth for Justin. 396 00:16:24,266 --> 00:16:26,033 He's opening up that chicken breast. 397 00:16:26,033 --> 00:16:27,634 It is not ready. 398 00:16:29,967 --> 00:16:31,000 Okay. 399 00:16:31,000 --> 00:16:33,100 -You're really stressing me out. -[Leah laughs] 400 00:16:36,467 --> 00:16:40,066 [Richelle] First, I spoon in the grits to the bowl. They're al dente. 401 00:16:40,066 --> 00:16:43,166 And then I place my sauteed mushrooms in the middle. 402 00:16:44,934 --> 00:16:50,033 And then I plate my perfect pan-seared, fried pork chop. [chuckles] 403 00:16:50,033 --> 00:16:51,667 All right. 404 00:16:51,667 --> 00:16:53,100 [Guy] Two minutes! 405 00:16:53,100 --> 00:16:55,400 -How we looking, Chef? -Pretty good, Chef. 406 00:16:55,400 --> 00:16:56,867 Uh, do you have plates? 407 00:16:56,867 --> 00:16:59,166 -No, I'm going right now. -You got two minutes, dude. 408 00:17:01,967 --> 00:17:03,867 [Justin] I put down the lettuce first. 409 00:17:03,867 --> 00:17:07,533 I found a little glass pitcher to put the dressing in. 410 00:17:09,100 --> 00:17:12,333 And then I'm gonna top the salad with this crunchy pretzel. 411 00:17:13,967 --> 00:17:15,600 So I checked the chicken for a final time, 412 00:17:15,600 --> 00:17:17,133 and it is perfect. 413 00:17:21,033 --> 00:17:23,667 [Zadquiel] Split that arepa in two, start filling that up. 414 00:17:23,667 --> 00:17:26,066 Fifteen seconds! Let's go! 415 00:17:26,066 --> 00:17:27,767 The thing about arepas, they're messy. 416 00:17:27,767 --> 00:17:30,033 That's what I want in a weekday dinner. 417 00:17:30,467 --> 00:17:35,333 Four, three, two, one. 418 00:17:36,166 --> 00:17:37,433 Chefs, that's it. Stop working. 419 00:17:37,433 --> 00:17:40,033 -[Catherine] Whoo! All right! Nice work, chefs. -[Troy whooping] 420 00:17:40,033 --> 00:17:41,734 [Justin] All right, all right, all right. 421 00:17:43,166 --> 00:17:44,066 [chuckling] 422 00:17:44,066 --> 00:17:45,300 All right, chefs. 423 00:17:45,300 --> 00:17:47,867 Let's see if your weekday favorite gets you over the hump day. 424 00:17:47,867 --> 00:17:50,266 Let's take it to the judges, right this way. 425 00:17:59,066 --> 00:18:02,767 Judges, this is it. Game one of the One Stop Speed Shop. 426 00:18:02,767 --> 00:18:05,066 Chefs had to take four minutes to shop for ingredients 427 00:18:05,066 --> 00:18:09,266 for both their weekday favorite and their round-two meal 428 00:18:09,266 --> 00:18:10,667 that is yet to be disclosed. 429 00:18:10,667 --> 00:18:12,767 Chef Richelle, tell us what you made us. 430 00:18:12,767 --> 00:18:17,033 I have a pan-seared pork chop and then some savory grits. 431 00:18:17,033 --> 00:18:20,066 And then I sauteed up some mushrooms for you. 432 00:18:21,867 --> 00:18:23,467 That is a fantastic piece of pork. 433 00:18:23,467 --> 00:18:25,567 You get that nice sear on the bottom. 434 00:18:25,567 --> 00:18:28,033 It's got that caramelized brownness 435 00:18:28,033 --> 00:18:29,667 that just makes you want to eat it 436 00:18:29,667 --> 00:18:31,233 -when you look at it, right? -Yay. 437 00:18:31,233 --> 00:18:33,333 You could have used your pretzel on this dish. You know that, right? 438 00:18:33,333 --> 00:18:35,767 Yes, I was too scared it was gonna get soggy in that grits, 439 00:18:35,767 --> 00:18:38,734 and I wasn't incorporating it in the correct way. 440 00:18:38,734 --> 00:18:41,233 The grits, some people like it a little more chewy. 441 00:18:41,233 --> 00:18:43,834 I could have used a little bit more of a cook on there. 442 00:18:43,834 --> 00:18:47,033 Richelle, your shop was really smart 443 00:18:47,033 --> 00:18:49,867 'cause I can see how many ingredients you got. 444 00:18:49,867 --> 00:18:53,000 Love this little mushroom situation. 445 00:18:53,000 --> 00:18:56,266 And if this is your weeknight meal, I'm coming over to your house. 446 00:18:56,266 --> 00:18:59,567 [laughing] Okay, you're invited. 447 00:18:59,567 --> 00:19:01,367 The thing for me is the amount of herbs. 448 00:19:01,367 --> 00:19:04,266 Dry herbs, they can be really overpowering, 449 00:19:04,266 --> 00:19:06,767 and I think you just went a little heavy-handed. 450 00:19:06,767 --> 00:19:08,133 Okay. 451 00:19:08,133 --> 00:19:11,867 To get this done in 30 minutes, that was great. You did a great job. 452 00:19:11,867 --> 00:19:14,166 Okay. Thank you very much. Great job, Chef. 453 00:19:14,166 --> 00:19:15,867 Up next, Zadquiel. 454 00:19:15,867 --> 00:19:18,166 So for my week favorite dish, 455 00:19:18,166 --> 00:19:20,967 I made something that is really, absolutely Venezuelan. 456 00:19:20,967 --> 00:19:22,533 Reina Pepiada arepas. 457 00:19:22,533 --> 00:19:25,266 It's gonna be stuffed with chicken and avocado mousse. 458 00:19:25,266 --> 00:19:28,266 The way you're eating the arepas is the right way to eat the arepas 459 00:19:28,266 --> 00:19:30,166 because you are supposed to eat it with your hands. 460 00:19:30,166 --> 00:19:32,567 It's a messy dish which is gonna fill you up 461 00:19:32,567 --> 00:19:36,033 and it's my childhood right there in that dish. 462 00:19:36,033 --> 00:19:40,266 Zadquiel, it's so delicious. It's that crispy, crunchy... 463 00:19:40,266 --> 00:19:41,467 You know what you're doing. 464 00:19:41,467 --> 00:19:44,133 You have made this a million times over. 465 00:19:44,133 --> 00:19:45,333 Thank you. 466 00:19:45,333 --> 00:19:48,166 So I'm not super familiar with Venezuelan cuisine, 467 00:19:48,166 --> 00:19:51,567 but there's something very familiar about this dish. 468 00:19:51,567 --> 00:19:55,533 I do wish that there was more texture on the dish, however. 469 00:19:55,533 --> 00:19:58,000 I just wanted a little bit something more, 470 00:19:58,000 --> 00:19:59,433 just to kind of tie it all together. 471 00:19:59,433 --> 00:20:01,867 I wish we had some plantains, I wish we had a salsa. 472 00:20:01,867 --> 00:20:04,667 Venezuelan salsa, I think, would have completed this perfectly. 473 00:20:04,667 --> 00:20:07,266 It is a delicious bite of food, 474 00:20:07,266 --> 00:20:08,834 I just don't know if it's enough. 475 00:20:09,133 --> 00:20:10,433 Thank you. 476 00:20:10,867 --> 00:20:12,834 [Guy] Up next, Chef Dana. 477 00:20:12,834 --> 00:20:15,266 I made crespelle with the pretzel, 478 00:20:15,266 --> 00:20:18,567 I took duck confit, braised it down in blood orange a little bit. 479 00:20:18,567 --> 00:20:23,467 Some ricotta that has a butternut squash with some Parmesan snow. 480 00:20:23,467 --> 00:20:25,000 So, weekdays at your house, 481 00:20:25,000 --> 00:20:27,333 -you just break out a little duck confit, huh? -[Catherine laughing] 482 00:20:27,333 --> 00:20:28,667 Yeah. We do that. 483 00:20:28,667 --> 00:20:29,967 You used your ingredient, 484 00:20:29,967 --> 00:20:31,967 the whammy ingredient, the pretzel. 485 00:20:31,967 --> 00:20:34,867 And I really thought that they were gonna turn into crepes that were that thick. 486 00:20:34,867 --> 00:20:36,033 And it's not. 487 00:20:36,033 --> 00:20:37,467 And that is, kind of, a magic trick. 488 00:20:37,467 --> 00:20:38,834 -So, I'm impressed with the cooking. -Thank you. 489 00:20:38,834 --> 00:20:40,567 Chef Dana, great gameplay. 490 00:20:40,567 --> 00:20:42,667 I mean, you got a lot of ingredients. 491 00:20:42,667 --> 00:20:44,634 I love the butternut squash 492 00:20:44,634 --> 00:20:47,300 'cause it adds that just, like, lovely, light sweetness. 493 00:20:47,767 --> 00:20:49,500 -Thank you. -I will say, 494 00:20:50,233 --> 00:20:51,233 the orange. 495 00:20:51,233 --> 00:20:53,166 I wish I was getting that orange. 496 00:20:53,166 --> 00:20:55,433 Duck and orange, they go so well together. 497 00:20:55,433 --> 00:20:56,934 It's, like, a perfect combination. 498 00:20:56,934 --> 00:20:59,367 I just wanted more of that orange flavor. 499 00:20:59,367 --> 00:21:00,367 Yes, Chef. 500 00:21:00,367 --> 00:21:01,767 Well, not to be outdone, 501 00:21:01,767 --> 00:21:03,567 Chef Justin, what you got for us, bud? 502 00:21:03,567 --> 00:21:04,767 All right. For our weeknight meal, 503 00:21:04,767 --> 00:21:06,533 I have a chicken Milanese 504 00:21:06,533 --> 00:21:08,367 with a petite side salad, 505 00:21:08,367 --> 00:21:10,934 a roast tomato vinaigrette, sweet and spicy. 506 00:21:10,934 --> 00:21:13,834 And I used my pretzel for a crouton. 507 00:21:13,834 --> 00:21:17,266 Chef Justin, I mean, it is, kind of, like a fried chicken. 508 00:21:17,266 --> 00:21:19,834 Delicious, juicy, I love the crust. 509 00:21:19,834 --> 00:21:23,533 I was scared watching you, but I think you pulled it off. 510 00:21:23,533 --> 00:21:27,367 -Thank you. -I deeply, deeply like this dressing. 511 00:21:27,367 --> 00:21:30,967 But I think it is so sweet, and it didn't need that. 512 00:21:30,967 --> 00:21:33,333 That is a really, really well done chicken breast, 513 00:21:33,333 --> 00:21:36,266 which can turn into the Sahara desert if you do it wrong. 514 00:21:36,266 --> 00:21:39,033 And it's flavorful. It's got that great crunch on it. 515 00:21:39,033 --> 00:21:42,000 It's got that perfectly browned exterior. 516 00:21:42,000 --> 00:21:44,867 The pretzels, I mean, they're just, kind of, like pretzels. 517 00:21:44,867 --> 00:21:47,767 I don't know that you manipulated it that much. 518 00:21:47,767 --> 00:21:48,734 Thank you. 519 00:21:48,734 --> 00:21:50,333 Thank you very much. 520 00:21:50,333 --> 00:21:52,433 All right, we're gonna send you back to the kitchen. We'll call you in a bit. 521 00:21:54,166 --> 00:21:55,667 Judges, this will be difficult. 522 00:21:55,667 --> 00:21:57,133 It's in your hands. 523 00:21:57,133 --> 00:21:59,100 Can I get an emotional support dog, please? 524 00:21:59,100 --> 00:22:00,734 Wow. 525 00:22:11,867 --> 00:22:13,734 All right, judges. Thank you, chefs. 526 00:22:13,734 --> 00:22:15,266 Let's take a look at the scores. 527 00:22:15,266 --> 00:22:16,700 Justin. 528 00:22:17,567 --> 00:22:20,867 15 out of 20, 16 out of 20, 529 00:22:20,867 --> 00:22:23,333 eight out of ten for a 39. 530 00:22:23,967 --> 00:22:25,266 [Guy reading] 531 00:22:25,266 --> 00:22:26,600 Dana. 532 00:22:27,133 --> 00:22:29,033 16 out of 20 in gameplay, 533 00:22:29,033 --> 00:22:31,433 17 out of 20 in taste, 534 00:22:31,433 --> 00:22:34,033 seven out of ten in plating for a 40. 535 00:22:34,033 --> 00:22:36,233 Just edging him out by a point. 536 00:22:36,567 --> 00:22:37,734 Zadquiel. 537 00:22:38,634 --> 00:22:40,567 14 out of 20 in gameplay, 538 00:22:40,567 --> 00:22:42,433 15 out of 20 in taste, 539 00:22:42,433 --> 00:22:44,734 six in plating for a 35. 540 00:22:46,367 --> 00:22:47,900 Richelle. 541 00:22:48,667 --> 00:22:50,734 Gotta beat a 35 or better. 542 00:22:52,433 --> 00:22:54,166 16 out of 20, 543 00:22:54,166 --> 00:22:55,467 17 out of 20 544 00:22:55,467 --> 00:22:57,934 and an eight for a 41. 545 00:22:57,934 --> 00:22:59,467 Taking the lead. 546 00:22:59,467 --> 00:23:00,634 Congratulations. 547 00:23:00,634 --> 00:23:02,266 [Justin] Congrats. 548 00:23:02,266 --> 00:23:03,667 Zadquiel, I'll tell you, buddy, 549 00:23:03,667 --> 00:23:06,333 I think that the arepa was beautiful. 550 00:23:06,333 --> 00:23:07,767 You're wonderful to watch cook. 551 00:23:07,767 --> 00:23:09,133 And I'm sorry we gotta say good night. 552 00:23:09,133 --> 00:23:10,166 -[Dana] Aw. -All good. 553 00:23:10,166 --> 00:23:11,333 Guys, good luck. 554 00:23:11,333 --> 00:23:12,266 I'm really proud. 555 00:23:12,266 --> 00:23:13,266 -Thank you so much. -Very nice to meet you. 556 00:23:13,266 --> 00:23:15,266 Hey, and by the way, what a great smile. 557 00:23:15,266 --> 00:23:16,567 -Oh, man. -What a happy guy. 558 00:23:16,567 --> 00:23:17,834 [Zadquiel] To all my people in Venezuela... 559 00:23:24,266 --> 00:23:26,467 [Guy] This is the second and final round 560 00:23:26,467 --> 00:23:28,266 of the One Stop Speed Shop. 561 00:23:28,266 --> 00:23:30,867 -[exhales] -Your stations have all your food 562 00:23:30,867 --> 00:23:33,266 so there's no reason to shop. 563 00:23:33,266 --> 00:23:36,567 So, for this round, I want you to impress the judges. 564 00:23:36,567 --> 00:23:38,133 I'm thinking upscale dinner. 565 00:23:38,133 --> 00:23:39,266 Yes. 566 00:23:39,266 --> 00:23:41,433 -Oh, jeez. -I'm okay with that. 567 00:23:41,433 --> 00:23:43,000 Do you have the ingredients to make an upscale dinner? 568 00:23:43,000 --> 00:23:44,533 -Yes, I do. -[Guy] Upscale dinner? 569 00:23:44,533 --> 00:23:45,834 Would love a couple more. 570 00:23:46,834 --> 00:23:47,834 Okay. 571 00:23:47,834 --> 00:23:50,233 You are gonna have 30 minutes to do this cooking. 572 00:23:50,233 --> 00:23:52,467 Who's gotta use their pretzel? 573 00:23:52,467 --> 00:23:54,367 -There you go. -Glad I waited. 574 00:23:54,367 --> 00:23:56,066 We're gonna go in three-- 575 00:23:56,066 --> 00:23:57,433 Excuse me. 576 00:23:57,433 --> 00:23:59,533 -Just trying to film a show. -[Dana] Oh, boy. 577 00:23:59,533 --> 00:24:00,767 -[Hunter] Oh, I'm sorry. -[Guy] Where you going? 578 00:24:00,767 --> 00:24:02,166 -I have to put this away. -[Guy] What is it? 579 00:24:02,166 --> 00:24:04,467 Uh, it's a bunch of numbers we had for another, another game. 580 00:24:04,467 --> 00:24:05,667 Oh. 581 00:24:05,667 --> 00:24:07,233 I know they gotta get cooking though. 582 00:24:07,233 --> 00:24:09,166 -What is it? Aisle numbers? -Yeah, yeah, all of them. 583 00:24:09,166 --> 00:24:10,667 All one through ten. 584 00:24:10,667 --> 00:24:11,834 [Guy] Ha! 585 00:24:11,834 --> 00:24:14,166 I'm gonna let you come up here 586 00:24:14,166 --> 00:24:16,667 and pick in the jar of opportunity. 587 00:24:16,667 --> 00:24:18,967 And you can go to that aisle 588 00:24:18,967 --> 00:24:22,166 and pick one item for your dish. 589 00:24:22,166 --> 00:24:23,533 Who'd like to go first? 590 00:24:23,533 --> 00:24:25,533 -I'll go. -Fantastic. Come on. 591 00:24:28,533 --> 00:24:29,634 There you go. 592 00:24:30,000 --> 00:24:30,867 Let me see it. 593 00:24:30,867 --> 00:24:33,200 Do you want it to be aisle six 594 00:24:33,834 --> 00:24:34,834 or aisle nine? 595 00:24:34,834 --> 00:24:35,834 Aisle six. 596 00:24:35,834 --> 00:24:37,367 The cat food, baby food. 597 00:24:37,367 --> 00:24:38,634 [Dana] Oh, was that it? [sighs] 598 00:24:38,634 --> 00:24:41,567 [Guy] Aisle nine is frozen food, breads, ice cream. 599 00:24:41,567 --> 00:24:43,400 -Nine. -It's nine. 600 00:24:44,166 --> 00:24:45,867 Chef Justin. 601 00:24:45,867 --> 00:24:48,266 Don't peek. There you go. Dig, dig, dig, dig. Grab it. 602 00:24:48,266 --> 00:24:51,066 There you go. And it's aisle one. 603 00:24:51,066 --> 00:24:52,467 -[Justin] Nice. -[Guy] Produce. 604 00:24:52,467 --> 00:24:55,133 Or aisle T. 605 00:24:55,133 --> 00:24:56,233 There you go. 606 00:24:57,634 --> 00:24:58,767 [Richelle] Please, Lord. 607 00:24:58,767 --> 00:25:00,734 -Oh! -[Guy] You said you wanted to go with aisle six? 608 00:25:00,734 --> 00:25:02,233 My dog would love it, but not me. 609 00:25:02,233 --> 00:25:03,233 -[Guy] No? -No. 610 00:25:03,233 --> 00:25:04,133 -Nine. -[Richelle] Nine. 611 00:25:04,133 --> 00:25:05,066 There you go. 612 00:25:05,066 --> 00:25:07,567 Aisle nine, aisle nine, aisle one, okay? 613 00:25:07,567 --> 00:25:09,166 You know, I just wanna say, I mean, 614 00:25:09,166 --> 00:25:12,133 you can say thank you for me walking out here with this. 615 00:25:12,133 --> 00:25:13,533 -Thanks, Hunter. -The opportunity just came upon you. 616 00:25:13,533 --> 00:25:15,266 I mean, two or three, or two, one seconds, 617 00:25:15,266 --> 00:25:17,567 that could have turned into you going and putting this away 618 00:25:17,567 --> 00:25:19,166 -and no one would have known. -[Richelle] Oh, wait, was that it? 619 00:25:19,166 --> 00:25:21,834 That was it! That was it! Good job! Good job! Yeah! 620 00:25:21,834 --> 00:25:23,100 [Dana] One ingredient. 621 00:25:24,000 --> 00:25:25,867 All we need. 622 00:25:25,867 --> 00:25:28,033 I'm in second place, I'm one point off, 623 00:25:28,033 --> 00:25:30,133 and I immediately start thinking, 624 00:25:30,133 --> 00:25:32,567 "What do I have on my station to cook with?" 625 00:25:32,567 --> 00:25:33,867 And then I start freaking out. 626 00:25:33,867 --> 00:25:36,934 I know I have my lasagna sheets, I know I have scallops. 627 00:25:36,934 --> 00:25:38,033 Need something green. 628 00:25:38,033 --> 00:25:40,100 I know that I didn't get enough vegetables 629 00:25:40,100 --> 00:25:41,734 so I'm thinking freezer section, 630 00:25:41,734 --> 00:25:43,834 I can get some vegetables in there. 631 00:25:43,834 --> 00:25:46,700 The snow peas and the broccoli. 632 00:25:50,467 --> 00:25:52,000 [Richelle] Okay, do I want that? Do I want that? 633 00:25:52,000 --> 00:25:53,166 I don't know. What do I use? 634 00:25:53,166 --> 00:25:54,567 What do I use? What do I use? All right. 635 00:25:54,567 --> 00:25:57,867 I have the lobster tails and the filet mignon back at my station. 636 00:25:57,867 --> 00:25:58,967 Let's do it. 637 00:25:58,967 --> 00:26:01,367 And I'm going to use the demi-glace to make a sauce 638 00:26:01,367 --> 00:26:05,000 because that is key components to an upscale dinner. 639 00:26:05,000 --> 00:26:06,667 Ah, let me grab two. 640 00:26:06,667 --> 00:26:08,500 All right, just in case. All right. Okay. 641 00:26:11,033 --> 00:26:12,233 [Justin] I feel good about aisle one. 642 00:26:12,233 --> 00:26:13,367 I already had a lot of produce, 643 00:26:13,367 --> 00:26:14,634 pretty much everything I need. 644 00:26:14,634 --> 00:26:15,967 I went with shallots. 645 00:26:15,967 --> 00:26:20,333 I want to use them in my morel sauce. 646 00:26:20,333 --> 00:26:21,767 All right, let's party. 647 00:26:21,767 --> 00:26:23,266 There's a lot on the line here. 648 00:26:23,266 --> 00:26:24,634 $20,000. 649 00:26:24,634 --> 00:26:26,266 And it is neck and neck. 650 00:26:26,266 --> 00:26:29,200 It's basically one, two points from chef to chef. 651 00:26:39,967 --> 00:26:41,033 I gave 'em an extra item. 652 00:26:41,033 --> 00:26:42,767 The one that really scored is Justin, 653 00:26:42,767 --> 00:26:44,467 with getting something out of produce. 654 00:26:44,467 --> 00:26:46,266 But hopefully, he really thought about something 655 00:26:46,266 --> 00:26:47,667 that's gonna tie that dish together. 656 00:26:47,667 --> 00:26:49,266 Twenty-seven minutes! 657 00:26:49,266 --> 00:26:51,266 [Justin] Uh, I'm gonna do surf and turf. 658 00:26:51,266 --> 00:26:53,233 Classic steakhouse style. 659 00:26:53,233 --> 00:26:55,934 Do a little, uh, crab cake and a little filet. 660 00:26:55,934 --> 00:26:56,967 [Guy] What did you get, Chef? 661 00:26:56,967 --> 00:26:58,066 I just got shallots, Chef. 662 00:26:58,066 --> 00:27:00,233 I wanna do a little fried component on the steak. 663 00:27:00,233 --> 00:27:02,567 Out of everything you had, shallots was your pick? 664 00:27:02,567 --> 00:27:04,266 -I think I did pretty good at the first round. -[Guy] Okay. 665 00:27:04,266 --> 00:27:08,266 -[Justin] I got morels, baby. -I'm down with the morels. 666 00:27:08,266 --> 00:27:11,066 [Justin] I used filet 'cause I know it's gonna cook quick 667 00:27:11,066 --> 00:27:13,567 and I know that I can execute it perfectly. 668 00:27:13,567 --> 00:27:16,767 Getting a nice, caramelized crust on the end. 669 00:27:16,767 --> 00:27:17,867 I'm gonna pop it in the oven 670 00:27:17,867 --> 00:27:20,066 to, uh, finish it off and make sure it's done. 671 00:27:21,934 --> 00:27:24,934 So, next, I'm making my crab cake out of jumbo lump crab, 672 00:27:24,934 --> 00:27:27,767 panko breadcrumb and egg. 673 00:27:27,767 --> 00:27:29,166 We are known for our crab cakes 674 00:27:29,166 --> 00:27:30,834 at one of my restaurants. 675 00:27:30,834 --> 00:27:33,767 Secret is to make sure there's big old chunks of them in there. 676 00:27:33,767 --> 00:27:35,567 I drop the crab cakes in the fryer, 677 00:27:35,567 --> 00:27:38,367 and I just want them to have that nice, beautiful, 678 00:27:38,367 --> 00:27:39,934 golden brown look to it. 679 00:27:44,567 --> 00:27:45,667 Dana, what's your gameplan? 680 00:27:45,667 --> 00:27:49,166 I'm making silk handkerchief pasta. 681 00:27:49,166 --> 00:27:50,834 -Silk handkerchief pasta. -[Dana] Yeah. 682 00:27:50,834 --> 00:27:52,634 I like it. Sounds fancy. 683 00:27:52,634 --> 00:27:55,433 This is inspired by two dishes at my restaurant. 684 00:27:56,467 --> 00:27:59,166 At the restaurant, we do a mushroom-crusted scallop. 685 00:27:59,166 --> 00:28:03,634 And we make silk handkerchief pasta in a crema sauce. 686 00:28:04,066 --> 00:28:05,600 There we go. 687 00:28:05,600 --> 00:28:08,333 While my pasta is cooking, I'm definitely gonna start working on my scallops. 688 00:28:10,066 --> 00:28:13,100 I pulverize dried mushrooms that I fortunately picked up, 689 00:28:13,100 --> 00:28:17,567 and I start crusting my scallops with the mushroom crust. 690 00:28:17,567 --> 00:28:19,266 You have to have enough space in your pan, 691 00:28:19,266 --> 00:28:21,467 'cause if not, they'll release the moisture. 692 00:28:21,467 --> 00:28:22,333 And what they're gonna do is 693 00:28:22,333 --> 00:28:24,467 basically just steam each other. 694 00:28:24,467 --> 00:28:26,533 Don't cook scallops against me. You're gonna lose. 695 00:28:28,967 --> 00:28:30,667 [Guy] Chef Richelle, what did you grab? 696 00:28:30,667 --> 00:28:33,367 [Richelle] I grabbed, uh, veal stock demi. 697 00:28:33,367 --> 00:28:34,367 [Guy] Very nice. 698 00:28:34,367 --> 00:28:35,333 What you have left here? 699 00:28:35,333 --> 00:28:37,667 You've got lobster tails and you've got filets. 700 00:28:37,667 --> 00:28:40,133 [Richelle] And I have my potatoes already in the water. 701 00:28:40,133 --> 00:28:41,867 [Guy] Okay. You got a nice, little two-point lead. 702 00:28:41,867 --> 00:28:43,934 -Don't get soft. -[Richelle] I won't. 703 00:28:43,934 --> 00:28:46,367 Whenever we eat filet mignon at home, 704 00:28:46,367 --> 00:28:48,900 I always like to add a blue cheese crust to it. 705 00:28:49,433 --> 00:28:51,367 Love it. Yes, it's soft. 706 00:28:51,367 --> 00:28:53,934 I wanted to do a blue cheese top crusting. 707 00:28:53,934 --> 00:28:57,233 And then my pretzels will go in with this. 708 00:28:57,767 --> 00:29:00,100 Perfect. Next. 709 00:29:00,100 --> 00:29:04,233 I like to cook my filet mignon to a medium rare rare. 710 00:29:04,467 --> 00:29:06,000 Big boys. 711 00:29:06,000 --> 00:29:07,233 Richelle, how you doing, bud? 712 00:29:07,233 --> 00:29:09,066 [Richelle] I'm doing great. 713 00:29:09,066 --> 00:29:14,734 I press my gorgonzola pretzel topping onto the steaks. 714 00:29:14,734 --> 00:29:16,734 Oh, you stay. You stay right there. 715 00:29:18,266 --> 00:29:20,266 Try and get those pretzels in it. 716 00:29:20,266 --> 00:29:22,367 Welcome to tasty pretzel hour. 717 00:29:22,367 --> 00:29:23,533 I'm Guy. 718 00:29:25,667 --> 00:29:27,266 Look at my team. 719 00:29:27,266 --> 00:29:29,100 My culinary team already rolling out 720 00:29:29,100 --> 00:29:31,467 with my mustard and cheese setup. 721 00:29:31,467 --> 00:29:33,867 Garlic butter parmesan pretzel. 722 00:29:33,867 --> 00:29:37,433 They know me so well, and they also want in on it. 723 00:29:42,033 --> 00:29:44,033 [Justin] I am happy that I grabbed shallots. 724 00:29:44,033 --> 00:29:46,567 I knew I had butter, I knew I still had my morels, 725 00:29:46,567 --> 00:29:48,100 and I had my fried shallots. 726 00:29:48,100 --> 00:29:49,266 And I was like, "You know what? 727 00:29:49,266 --> 00:29:50,700 Let's make a little sauce out of it for the steak." 728 00:29:52,567 --> 00:29:54,767 If I win today, I'd really like to send some money 729 00:29:54,767 --> 00:29:56,266 to the Beagle Freedom Project. 730 00:29:56,266 --> 00:29:57,967 They help give beagles homes. 731 00:29:57,967 --> 00:30:00,634 My wife and I and our family love beagles. 732 00:30:00,634 --> 00:30:02,800 I'm gonna give it 30 seconds. 733 00:30:07,166 --> 00:30:08,266 [Catherine] Oh, no. 734 00:30:08,266 --> 00:30:10,033 [Troy] Oh, we lost a steak. Steak down, steak down. 735 00:30:10,033 --> 00:30:11,367 [Justin] Yeah, I'm getting it. 736 00:30:11,367 --> 00:30:13,066 Chef, what happened to this filet? 737 00:30:13,066 --> 00:30:14,533 [Justin] The ground got it. 738 00:30:14,533 --> 00:30:16,767 [Guy] Fortunately, you've got some nice, big, fat filets. 739 00:30:16,767 --> 00:30:18,233 Got lucky, got lucky. 740 00:30:18,233 --> 00:30:19,467 [Guy] Seven and a half minutes. 741 00:30:19,467 --> 00:30:21,100 So, I'm gonna have to cut these filets in half. 742 00:30:26,433 --> 00:30:28,967 [Troy] So Dana making one of her hits from her own restaurant 743 00:30:28,967 --> 00:30:30,667 with a one whammy ingredient. 744 00:30:30,667 --> 00:30:33,066 It's like choreographing a dance, doing it a thousand times, 745 00:30:33,066 --> 00:30:34,367 but you have one new member. 746 00:30:34,367 --> 00:30:36,033 Vegetables can be water logged. 747 00:30:36,033 --> 00:30:37,634 -[Leah] Yeah. -You have to treat them really well 748 00:30:37,634 --> 00:30:40,767 so they're not, like, limp and sad on the plate. 749 00:30:40,767 --> 00:30:43,700 [Dana] I'm gonna start on my frozen vegetables for my pasta. 750 00:30:44,767 --> 00:30:46,367 Next, I'm gonna work on the cream sauce 751 00:30:46,367 --> 00:30:50,100 so it'll give you that nice, luscious, luxurious flavor. 752 00:30:50,100 --> 00:30:52,667 I add a little bit of ricotta cheese to it 753 00:30:52,667 --> 00:30:56,367 to help speed up the process of the thickening of it. 754 00:30:56,367 --> 00:30:59,166 I think these vegetables are gonna help to bulk up my dish. 755 00:30:59,166 --> 00:31:02,467 I know that we're here to win possibly $20,000, 756 00:31:02,467 --> 00:31:04,066 which, of course, is exciting. 757 00:31:04,066 --> 00:31:06,634 I am more focused on the competition. 758 00:31:06,634 --> 00:31:08,166 Into the pool, into the pool. 759 00:31:08,166 --> 00:31:10,033 I am a very competitive person, in general. 760 00:31:10,033 --> 00:31:13,033 Mostly I'm my biggest competitor. 761 00:31:13,033 --> 00:31:14,767 All right, there's still time. 762 00:31:14,767 --> 00:31:16,433 [Guy] Six minutes. Six to go. 763 00:31:17,567 --> 00:31:19,367 Let's see where we're at with these guys. 764 00:31:19,367 --> 00:31:20,767 Perfect. 765 00:31:20,767 --> 00:31:24,266 I'm going to use the demi-glace to make a sauce to my vegetables. 766 00:31:24,266 --> 00:31:26,834 I want to butter poach my lobster. 767 00:31:26,834 --> 00:31:29,433 My husband and I, we love to cook at home. 768 00:31:29,433 --> 00:31:33,567 And when we do, we actually cook a lot of filet and lobster. 769 00:31:33,567 --> 00:31:35,634 My husband is my rock and my support. 770 00:31:35,634 --> 00:31:37,834 He is the reason why I've lasted 771 00:31:37,834 --> 00:31:39,867 in the culinary scene so long. 772 00:31:39,867 --> 00:31:42,100 We definitely make each other better. 773 00:31:42,100 --> 00:31:43,233 Demi's going good. 774 00:31:43,233 --> 00:31:45,767 The last thing I need to do is fry my potatoes. 775 00:31:45,767 --> 00:31:46,667 Goes right here. 776 00:31:46,667 --> 00:31:48,033 I'm gonna fry these potatoes 777 00:31:48,033 --> 00:31:50,367 for about three to four minutes. until they're golden brown. 778 00:31:50,367 --> 00:31:51,233 All right. 779 00:31:51,233 --> 00:31:53,100 I wanna season my potatoes really well 780 00:31:53,100 --> 00:31:59,066 so I prepare a seasoning mix of Cajun, rosemary, oregano and tarragon. 781 00:31:59,066 --> 00:32:01,166 I have these spices left over from last round 782 00:32:01,166 --> 00:32:02,734 so I definitely wanna use them. 783 00:32:07,634 --> 00:32:08,767 Ooh. 784 00:32:08,767 --> 00:32:11,567 -Garlic butter parmesan pretzel... -[Catherine] What? 785 00:32:11,567 --> 00:32:13,200 ...and a mustard and cheese. 786 00:32:13,567 --> 00:32:14,734 It looks so good. 787 00:32:15,367 --> 00:32:16,734 [muttering] 788 00:32:16,734 --> 00:32:19,367 -Come here. -When you were saying canned cheese and mustard, 789 00:32:19,367 --> 00:32:20,533 I was very confused. 790 00:32:20,533 --> 00:32:21,967 -I... Most people are. -[Troy] Mmm-hmm. 791 00:32:21,967 --> 00:32:23,867 And I gotta say... 792 00:32:23,867 --> 00:32:25,433 -[Catherine] It's really squeezed cheese. -[Troy] Mmm-hmm. 793 00:32:25,433 --> 00:32:27,033 There's just not enough of that in your day, right? 794 00:32:27,033 --> 00:32:28,533 Honestly, we're into it. 795 00:32:29,066 --> 00:32:30,867 [Guy] Four minutes. 796 00:32:30,867 --> 00:32:32,166 [Justin] Uh, I think I'm ready to rock and roll. 797 00:32:32,166 --> 00:32:33,467 It's upscale, it's gotta look good. 798 00:32:33,467 --> 00:32:35,266 And I just thought using that little vessel 799 00:32:35,266 --> 00:32:37,533 to keep the lemon in was, was, kind of, cool. 800 00:32:37,533 --> 00:32:40,000 I'm going to put my asparagus down. 801 00:32:40,000 --> 00:32:42,567 And then I'm gonna put my crab cake next to the asparagus. 802 00:32:42,567 --> 00:32:46,100 They look great. They're crispy, golden brown. 803 00:32:46,100 --> 00:32:49,634 And then my perfectly-cooked filet right next to that. 804 00:32:52,266 --> 00:32:54,467 And then finally my morel and shallots 805 00:32:54,467 --> 00:32:55,934 with a little bit of brown butter. 806 00:33:00,100 --> 00:33:02,066 [Dana] What are we gonna do with the fig? 807 00:33:02,066 --> 00:33:04,667 So what I'm gonna do is I'm gonna throw a little bit in 808 00:33:04,667 --> 00:33:06,266 for some added acid. 809 00:33:06,266 --> 00:33:08,100 Actually looks pretty good. 810 00:33:08,100 --> 00:33:11,767 I take my pasta and veg from the actual cream sauce 811 00:33:11,767 --> 00:33:14,967 and start plating it right in the center of the plate. 812 00:33:14,967 --> 00:33:17,767 Next thing I'm gonna do is I'm gonna take three scallops 813 00:33:17,767 --> 00:33:19,266 and put it on the plate. 814 00:33:19,266 --> 00:33:21,634 I know I don't have the best sear on them, 815 00:33:21,634 --> 00:33:24,867 but I'm thinking that pasta will be so silky, 816 00:33:24,867 --> 00:33:26,467 scallops are upscale. 817 00:33:26,467 --> 00:33:29,500 So I'm thinking my chances are pretty good. 818 00:33:30,333 --> 00:33:32,166 [Guy] One minute. 819 00:33:32,166 --> 00:33:33,767 [Richelle] It's time to start plating. 820 00:33:33,767 --> 00:33:36,333 First on the plate goes my potatoes. 821 00:33:37,567 --> 00:33:40,166 Next on the plate goes my vegetables 822 00:33:40,166 --> 00:33:42,634 that are tossed in the demi-glace. 823 00:33:43,967 --> 00:33:47,333 And then my gorgonzola pretzel encrusted filets. 824 00:33:49,066 --> 00:33:50,834 And last, my lobster tails. 825 00:33:52,533 --> 00:33:54,533 [Guy] Five, four, 826 00:33:54,867 --> 00:33:58,066 three, two, one. 827 00:33:58,667 --> 00:34:00,166 Chefs, that's it. Stop working. 828 00:34:00,166 --> 00:34:02,066 -Wow. -[Guy] Great job, everybody. 829 00:34:02,066 --> 00:34:03,867 -Oh, my God. -We did it. 830 00:34:03,867 --> 00:34:05,433 Good job. 831 00:34:05,433 --> 00:34:09,667 All right, chefs, let's see whose upscale dinner is worth up to 20,000 bucks. 832 00:34:09,667 --> 00:34:12,033 Let's take it to the judges. Right this way. 833 00:34:20,634 --> 00:34:22,133 All right, here we go. 834 00:34:22,133 --> 00:34:23,734 So, for round two, 835 00:34:23,734 --> 00:34:26,834 I told 'em to go big and make an upscale dinner 836 00:34:26,834 --> 00:34:28,166 using the remaining ingredients. 837 00:34:28,166 --> 00:34:30,033 Up first, Chef Dana. 838 00:34:30,033 --> 00:34:31,000 What did you make us? 839 00:34:31,000 --> 00:34:32,834 For the upscale dinner, 840 00:34:32,834 --> 00:34:35,967 I made silk handkerchief pasta 841 00:34:35,967 --> 00:34:38,133 with a fig crema, 842 00:34:38,133 --> 00:34:40,667 frozen vegetables and mushroom-crusted scallops. 843 00:34:40,667 --> 00:34:42,333 Please enjoy. 844 00:34:42,333 --> 00:34:44,533 Dana, that's an upscale dinner. 845 00:34:44,533 --> 00:34:45,567 Thank you. 846 00:34:45,567 --> 00:34:47,767 The vegetables, you know, it's a tough challenge 847 00:34:47,767 --> 00:34:50,567 to have to go to aisle nine and pick something frozen. 848 00:34:50,567 --> 00:34:52,967 But I think the way that you tried to incorporate them, 849 00:34:52,967 --> 00:34:56,066 they grab all that gorgeous, luscious cream sauce. 850 00:34:56,066 --> 00:34:57,000 And that's a win. 851 00:34:57,000 --> 00:34:58,367 Thank you. 852 00:34:58,367 --> 00:35:01,767 So I think that the silkiness of the pasta itself, the creaminess, 853 00:35:01,767 --> 00:35:03,467 you think about rich, you think about decadence, 854 00:35:03,467 --> 00:35:04,867 so I think you hit the signpost. 855 00:35:04,867 --> 00:35:07,166 Um, some classic moves here. 856 00:35:07,166 --> 00:35:11,133 I'm a one sear side scallop kind of girl. 857 00:35:11,133 --> 00:35:14,000 -I will say I think you needed a hotter pan. -[Troy] Yeah. 858 00:35:14,000 --> 00:35:16,867 A harder sear and some more salt. 859 00:35:16,867 --> 00:35:18,233 Okay. Thank you. 860 00:35:18,233 --> 00:35:19,667 All right, up next, Chef Justin. 861 00:35:19,667 --> 00:35:22,166 Aisle one, some shallots. What did you get for us? 862 00:35:22,166 --> 00:35:25,867 Okay, so for my dish today, I did a classic steakhouse surf and turf. 863 00:35:25,867 --> 00:35:28,567 I did a filet, I did a crab cake. 864 00:35:28,567 --> 00:35:30,066 And then to top the steak off, 865 00:35:30,066 --> 00:35:32,800 I did some fried shallots and morels in a brown butter. 866 00:35:35,567 --> 00:35:38,934 It's like you knew what the second challenge was gonna be 867 00:35:38,934 --> 00:35:40,266 in the beginning when you shopped 868 00:35:40,266 --> 00:35:42,567 because you did such a great job 869 00:35:42,567 --> 00:35:44,567 shopping for these ingredients. 870 00:35:44,567 --> 00:35:46,033 -Thank you. -I was really concerned 871 00:35:46,033 --> 00:35:48,166 that the crab cake was going to be... 872 00:35:48,166 --> 00:35:51,734 Since it's huge, there's gonna be, like, so much extra breading. 873 00:35:51,734 --> 00:35:54,734 You gave us, like, $50 worth of crab in one crab cake. 874 00:35:54,734 --> 00:35:58,533 -It's great. -That is a perfect, perfect cook on that. 875 00:35:58,533 --> 00:36:00,734 Perfect pink in the middle. Textbook. 876 00:36:00,734 --> 00:36:03,433 I will say this, I think the steak needs a little bit of sauce 877 00:36:03,433 --> 00:36:05,433 because filet needs help. 878 00:36:05,433 --> 00:36:07,266 -You know. -If I would have got another, uh, aisle, 879 00:36:07,266 --> 00:36:08,767 I would have got some demi-glace for sure. 880 00:36:08,767 --> 00:36:09,634 Yeah, yeah. 881 00:36:10,567 --> 00:36:13,634 Chef Justin, grilled asparagus, beautiful. 882 00:36:13,634 --> 00:36:14,767 And then the shallot. 883 00:36:14,767 --> 00:36:17,166 That was, like, one of the surprises here. 884 00:36:17,166 --> 00:36:21,233 I will even dare to say it outshined the morel. 885 00:36:21,233 --> 00:36:23,166 That is upscale dinner to me. 886 00:36:23,166 --> 00:36:24,634 Thank you very much. 887 00:36:24,634 --> 00:36:27,166 All right. Not to be outdone, Chef Richelle. 888 00:36:27,166 --> 00:36:29,333 Aisle nine, frozen demi-glace. 889 00:36:29,333 --> 00:36:30,533 What you got for us? 890 00:36:30,533 --> 00:36:35,266 In front of you, you have a pretzel, gorgonzola encrusted filet 891 00:36:35,266 --> 00:36:37,667 with a poached lobster. 892 00:36:37,667 --> 00:36:40,467 And then you have some fried fingerling potatoes 893 00:36:40,467 --> 00:36:43,533 that I tossed in, uh, Cajun seasoning. 894 00:36:43,533 --> 00:36:45,700 A little bit of rosemary, tarragon as well. 895 00:36:46,166 --> 00:36:47,266 Wow. 896 00:36:47,266 --> 00:36:51,166 You guys cooked like you've competed here before. 897 00:36:51,166 --> 00:36:53,367 So lobster, blue cheese steak. 898 00:36:53,367 --> 00:36:56,467 It doesn't get more upscale, fine dining than that. 899 00:36:56,467 --> 00:36:58,734 There's so much meat and there's so much lobster. 900 00:36:58,734 --> 00:37:01,233 And you really should have showcased, like, a sauce 901 00:37:01,233 --> 00:37:02,734 to, kind of, tie everything together. 902 00:37:02,734 --> 00:37:06,000 You were really smart with how you incorporated the pretzel 903 00:37:06,000 --> 00:37:08,266 because you left it till the last minute, 904 00:37:08,266 --> 00:37:10,767 and you were like, "Okay, this is what I'm gonna do with it." 905 00:37:10,767 --> 00:37:13,433 And nothing about pretzel is fine dining. 906 00:37:13,433 --> 00:37:15,867 Um, I know Guy might disagree with me 907 00:37:15,867 --> 00:37:17,333 because he had a pretzel-- 908 00:37:17,333 --> 00:37:21,867 I do believe that you had garlic butter pretzels served to you tableside 909 00:37:21,867 --> 00:37:23,133 with canned cheese and mustard. 910 00:37:23,133 --> 00:37:24,667 -You said it was amazing. -It was delicious, 911 00:37:24,667 --> 00:37:26,266 -but I wouldn't say fine dining. -[Troy] Ten minutes ago, 912 00:37:26,266 --> 00:37:27,834 -you were saying differently. -But overall, I thought 913 00:37:27,834 --> 00:37:30,333 -you did a really great job. -Thank you. 914 00:37:30,333 --> 00:37:34,767 It looks like it has no sea left in that lobster. 915 00:37:34,767 --> 00:37:36,967 I really, really thought this was gonna be overcooked. 916 00:37:36,967 --> 00:37:38,266 I mean, just hammered. 917 00:37:38,266 --> 00:37:39,467 But I think you actually... 918 00:37:39,467 --> 00:37:41,834 You, you hit it right up to the edge of being overcooked, 919 00:37:41,834 --> 00:37:44,867 -and you pulled it off just in time for me. -Okay. 920 00:37:44,867 --> 00:37:47,367 [Catherine] The potatoes are so heavy handed 921 00:37:47,367 --> 00:37:48,934 -with that dried herb. -Yes. 922 00:37:48,934 --> 00:37:49,934 It... It takes away. 923 00:37:50,934 --> 00:37:53,100 Uh, you know, you had to shop in challenge one, 924 00:37:53,100 --> 00:37:55,467 you had no idea what you were going to do in challenge two. 925 00:37:55,467 --> 00:37:57,100 But I think that you must have been 926 00:37:57,100 --> 00:37:59,166 thinking about it ahead somewhere down deep 927 00:37:59,166 --> 00:38:00,367 because you nailed that part. 928 00:38:00,367 --> 00:38:01,634 Okay. Yay. 929 00:38:02,667 --> 00:38:03,834 Well, well, well. 930 00:38:03,834 --> 00:38:06,367 I think this was some extraordinary cooking. 931 00:38:06,367 --> 00:38:07,433 Uh, this will be difficult. 932 00:38:07,433 --> 00:38:09,166 I'm gonna leave this up to the judges. 933 00:38:09,166 --> 00:38:10,967 And I'm gonna send you back to the kitchen. 934 00:38:10,967 --> 00:38:12,100 We'll call you when we have a decision. 935 00:38:12,100 --> 00:38:13,000 Chefs, thank you very much. 936 00:38:13,000 --> 00:38:14,367 -Thanks, Chef. -[Justin] Thanks, Chef. 937 00:38:14,367 --> 00:38:15,767 Judges, who deserves a shot 938 00:38:15,767 --> 00:38:18,600 at speed shopping the Market for up to 20,000 bucks? 939 00:38:19,066 --> 00:38:20,066 It's in your hands. 940 00:38:25,867 --> 00:38:27,433 Judges, at the end of game one 941 00:38:27,433 --> 00:38:29,934 of our One Stop Speed Shop, 942 00:38:29,934 --> 00:38:32,166 we had a real horse race on our hands. 943 00:38:32,166 --> 00:38:35,834 41 to 39. Dana sitting right in the middle. 944 00:38:35,834 --> 00:38:38,266 Any one of you could have won this. 945 00:38:38,266 --> 00:38:41,033 And quite frankly, it's down to a point. 946 00:38:41,033 --> 00:38:42,266 -Oh. -Oh, wow. 947 00:38:42,266 --> 00:38:44,166 Okay. Let's take a look at Justin. 948 00:38:45,667 --> 00:38:48,166 Gameplay, 17 out of 20, 949 00:38:48,166 --> 00:38:50,767 16 out of 20 for taste, 950 00:38:50,767 --> 00:38:53,100 seven for plating, for a 40. 951 00:38:53,100 --> 00:38:55,634 That gives us a 79. 952 00:38:55,634 --> 00:38:58,667 Good score. A point up from your last one. 953 00:38:58,667 --> 00:39:01,634 Dana, gotta beat a 39. 954 00:39:01,634 --> 00:39:03,467 Come on, baby. 955 00:39:03,467 --> 00:39:06,166 [Guy] 15 out of 20 in gameplay, 956 00:39:06,634 --> 00:39:08,467 15 out of 20 in taste, 957 00:39:08,467 --> 00:39:10,600 eight for plating and a 38. 958 00:39:11,667 --> 00:39:13,533 And a 78. 959 00:39:16,467 --> 00:39:18,166 That leaves us Richelle. 960 00:39:18,166 --> 00:39:20,634 41 in the first round. 961 00:39:20,634 --> 00:39:23,233 Needs a 38 or better. 962 00:39:25,166 --> 00:39:26,734 15 out of 20, 963 00:39:27,533 --> 00:39:29,133 15 out of 20, 964 00:39:29,133 --> 00:39:31,367 and a seven for a 37. 965 00:39:31,367 --> 00:39:32,533 A 78. 966 00:39:32,533 --> 00:39:33,867 Congratulations. 967 00:39:33,867 --> 00:39:35,367 -Chef Justin, you win. -[Troy] Whoo! 968 00:39:35,367 --> 00:39:36,433 [Catherine] Come on. 969 00:39:36,433 --> 00:39:37,667 -[Leah] Wow. -[Richelle] Good job. 970 00:39:37,667 --> 00:39:40,133 -Thank you. -[Guy] I gotta give it to you, Chef, 971 00:39:40,133 --> 00:39:41,367 nice come from behind win. 972 00:39:41,367 --> 00:39:43,967 But, listen, Dana, delicious dish. 973 00:39:43,967 --> 00:39:46,734 Little seasoning on that scallop, little harder sear 974 00:39:46,734 --> 00:39:48,266 would have been a different outcome. 975 00:39:48,266 --> 00:39:49,533 Same thing over with yours. 976 00:39:49,533 --> 00:39:52,266 Very seldom do I hear the judges say, "Too much seasoning." 977 00:39:52,266 --> 00:39:54,734 But nonetheless, chefs, I gotta tell ya, 978 00:39:54,734 --> 00:39:57,233 -this was some excellent competition. -Great job. 979 00:39:57,934 --> 00:39:58,934 And, chefs, we'll say good night. 980 00:39:58,934 --> 00:40:00,266 -Thank you very much. -[Dana] Thank you. 981 00:40:00,266 --> 00:40:01,767 -Good job. -Thank you. 982 00:40:01,767 --> 00:40:04,467 [Dana] I was very fortunate to lose by one point to two great chefs. 983 00:40:04,467 --> 00:40:06,934 And I have the experience now. 984 00:40:06,934 --> 00:40:09,967 I've been to Flavortown. I've met these amazing people. 985 00:40:09,967 --> 00:40:11,100 It's well worth it. 986 00:40:11,100 --> 00:40:12,667 -Good job. -Same here. Thank you. 987 00:40:12,667 --> 00:40:14,033 I'm okay with this. 988 00:40:14,033 --> 00:40:14,967 Thank you, sir. 989 00:40:14,967 --> 00:40:18,166 I showed up, and I got to test my abilities 990 00:40:18,166 --> 00:40:20,834 in the organized chaos of Flavortown. 991 00:40:24,000 --> 00:40:26,166 All right, Chef. Well, it's a pleasure to have you here. 992 00:40:26,166 --> 00:40:29,033 You're very humble, you cook like a mad man. 993 00:40:29,033 --> 00:40:30,634 -Let's go make some money. Come on. -Sounds good. 994 00:40:30,634 --> 00:40:32,133 -Congratulations. -Thanks, Chef. 995 00:40:35,000 --> 00:40:36,166 Okay, bud, 996 00:40:36,166 --> 00:40:38,333 -two ways that we can make some money here. -Yup. 997 00:40:38,333 --> 00:40:41,567 You got a chance to get up to $20,000. 998 00:40:41,567 --> 00:40:44,266 So the first one we have is called a shopping spree, okay? 999 00:40:44,266 --> 00:40:46,767 So, I have ten items on this list here. 1000 00:40:46,767 --> 00:40:48,066 You'll get two minutes on the clock. 1001 00:40:48,066 --> 00:40:49,667 For every item you find on the list 1002 00:40:49,667 --> 00:40:52,333 and you put in the basket, you'll get $2,000. 1003 00:40:52,333 --> 00:40:53,667 You get all ten, and you'll win... 1004 00:40:53,667 --> 00:40:55,867 -$20,000. Okay? -[no audio] 1005 00:40:55,867 --> 00:40:57,467 [Guy] Or we could skip that, 1006 00:40:57,467 --> 00:40:59,567 and we could go right to the money. 1007 00:40:59,567 --> 00:41:03,333 Because behind those two doors right there is a big check. 1008 00:41:03,333 --> 00:41:05,133 And I'll tell you that that amount is going to be 1009 00:41:05,133 --> 00:41:10,166 anywhere between $13,000 and $20,000. 1010 00:41:11,266 --> 00:41:12,166 So, what do you wanna do? 1011 00:41:12,166 --> 00:41:13,367 You wanna go on the shopping spree 1012 00:41:13,367 --> 00:41:15,667 and look for some of these wild ingredients? 1013 00:41:15,667 --> 00:41:18,000 Or do you wanna take that check? 1014 00:41:19,066 --> 00:41:20,567 I'm gonna take the check, Chef. 1015 00:41:20,567 --> 00:41:22,433 -You sure it's the check? -Yes, Chef. 1016 00:41:22,433 --> 00:41:23,667 Okay, here we go. 1017 00:41:23,667 --> 00:41:26,867 Ladies and gentlemen, Chef Justin's come-from-behind win. 1018 00:41:26,867 --> 00:41:28,333 Drum roll, please. 1019 00:41:29,266 --> 00:41:33,233 -[Catherine] Whoo! Wow! -[Guy] $16,500. 1020 00:41:33,233 --> 00:41:35,000 -You happy with that? -[Justin] I am, Chef. 1021 00:41:35,567 --> 00:41:36,867 [Guy] There is your check. 1022 00:41:36,867 --> 00:41:38,266 [Justin] Feels great to win that kind of money. 1023 00:41:38,266 --> 00:41:42,133 I am going to give some away to a charity, Beagle Freedom Project. 1024 00:41:42,133 --> 00:41:45,166 And I am going to have a nice party for my staff. 1025 00:41:45,166 --> 00:41:47,767 And I think they're just gonna be really happy that I pulled it off. 1026 00:41:47,767 --> 00:41:50,166 You were the underdog, behind two points. 1027 00:41:50,166 --> 00:41:52,367 You cooked your butt off. You did it exactly right. 1028 00:41:52,367 --> 00:41:55,667 -And you win 16,500 bucks. -[Troy] Yes! 1029 00:41:55,667 --> 00:41:57,934 We'll see you all next week on Guy's Grocery Games. 1030 00:41:57,934 --> 00:41:59,266 -Adiós. -Thank you so much. 1031 00:41:59,266 --> 00:42:00,233 -Well done, brother. -Thank you.