All right, Hunter. Ready, set...
-[whistle blows] -...go!
[Hunter] Okay.
Tonight we're attempting to break
the shopping speed record.
We have four chefs,
and they have to grab everything they need for two complete meals
in a single four-minute shop.
[Dana] Fit in there. Fit.
-Look at the asparagus flying. Oh, no! -[screams]
Impossible, you say?
How'd I do?
You forgot to pick peppercorns.
One Shop Speed Shop, tonight on Guy's Grocery Games.
-Go! Try it again! -I would totally lose. I've gotta go.
[bell dings]
So, let's meet our chefs.
Now first up we have Justin Paruszkiewicz,
the executive chef from Michigan
who lives in a lake house
and loves to catch and cook his own fish.
I wanted to come here and compete today
because I wanna know if I could do it.
I've worked in some really, really great restaurants,
steakhouses, and seafood houses.
I love to fish, it's a stress reliever,
but I used to be a very competitive hockey player in high school.
Now I have that in the kitchen.
-Go get it, big guy. -All right. Let's do it.
-You bring any fish? -Yeah.
Next, we got Dana Downs,
chef-owner of an Italian restaurant in Dayton, Ohio.
A two-time national adult-league soccer champ.
Sounds like she has a lot of goals.
Bring it on.
I own Roost Modern Italian in Dayton, Ohio.
Being an athlete, I thrive in adrenaline.
I am the chef to beat today. I've been doing this for almost 30 years.
-[Guy] Give me some, Chef. There we go. -Absolutely.
Two times.
Then there's Zadquiel Williams,
the Venezuelan-born chef-de-partie from Atlanta, Georgia,
who's been working in professional kitchens for ten years.
I am Zadquiel Williams, the Venezuelan dominator.
I learned how to cook because of my grandmother,
she cooked really good food,
and I did want to try my best to recreate those dishes.
I've been working for the last ten years in professional kitchens.
At the end of the day, it's what I love to do.
-Welcome, brother. Let's do it. -[Zadquiel] Thank you.
And finally, Richelle Espinosa-Brewer,
the North Carolina chef who cooks Southern food with a twist
and takes Mondays off to play billiards.
My style of cooking would be Southern cooking.
Definitely love to play pool on my weekdays,
on my days off, and if I get out of the kitchen early enough.
-Welcome, Chef. -Hey!
I'm tired just describing them.
[Richelle laughs]
And who's a fast shopper?
Are you the kind of person that if I drop you off, send you in the store,
you could get the things you need and be back in store
by the time I turn around and get there?
Yeah. Yeah. Yeah. Yeah.
-Today, yes. -[Richelle] Yes.
Tonight, the chef with the lowest-scoring dish
after the first round is gonna be sent packing.
But the chef with the highest combined score
at the end of two rounds will get a chance to shop
Flavortown Market for up to $20,000 in Flavortown Market.
There's a lot of things you can do with that.
I would just start off by making the judges
a weekday favorite.
-[Dana] Yes. -Yeah.
The first meal you would cook up on a Monday
after a big shopping trip on Sunday.
Do you guys do the big shopping trip on Sunday?
Yes.
Speaking of a big shopping trip,
tonight, we're doing things a little bit different.
Uh-oh.
Tonight we're gonna do one single shop
for everything you need for two rounds of cooking.
See, I'm not gonna tell you exactly what your second meal's gonna be,
but I just want you to think about
if we were gonna do a weekday-night cooking,
let's say the second round will be a little less weekday
and a little more Saturday night. That's all I'm gonna say.
All right.
What am I missing? Oh!
More terrible. That's right.
You only get four minutes to shop.
[laughs] Oh!
All right.
[Richelle laughs]
[Guy] For both rounds, it's one four-minute shop.
This is called Speed Shop.
Stand in front of the carts.
-[Dana] Oh, man. -[Guy] You must play our newest, most ridiculous game.
Hunter, go ahead and bring me those things you shop with.
Hunter's got you all taken care of.
-I told him no carts. -Chefs.
-[Dana] Hey! -[Hunter] These are what I got for you.
Well, that was just the bag to carry those ones in.
You said you didn't wanna have 'em all four and then lose one.
-Two meals... -That, I didn't know.
...worth up to $20,000?
[Hunter] It might be a little tight, but--
-Go find me something else. -All right.
-Hang on, we got you. Don't worry. We got you. -Phew.
-We'll go with baskets. -[chefs cheering]
-That's a little easier. -[Guy] There we go. All right.
-Whoo! -I didn't know it was two meals in one,
so I think the bags weren't a good idea.
[Guy] There you go. Four minutes to shop for two rounds.
So that will leave you 26 minutes to prepare your first dish
which is a weekday favorite.
Out of the four of you, which three of you have tattoos?
Okay. Out of the two of you, who has the most tattoos?
I only have two.
[Guy] You have two?
Is there one of you that didn't even go get a tattoo?
-[Richelle] No. -[Guy] No?
[Hunter] They all have tattoos. Yeah.
-Go! Go! -Go! Go!
[Hunter] Excuse me, judges?
[Guy laughs mischievously]
-Was that mean? -That was good.
They only have four minutes, and we took away ten seconds.
Oh, you know what?
We didn't even tell them about the red-light special that we had.
Well, we better get on the mic and let 'em know.
[Dana] Did it go?
I'm like, "Okay, speed shop. I can do it."
Then they throw in two rounds.
I'm like, "Uh." My mind was going crazy.
Trying to focus on weekday dinner and I decided let's do a duck confit crespelle.
Okay.
I do 'em at the restaurant, my grandma taught me how to make them,
she passed away this year.
So, here's for Grandma.
Attention, shoppers,
we have a red-light special on aisle 9
-for frozen pretzels. -[siren wails]
Red-light special! Aisle 9!
Oh, boy.
Red-light special? What?
What am I gonna do with a frozen pretzel?
-[Dana] What is this? -Frozen pretzels. Red-light special.
[Guy] Chefs, you must incorporate that pretzel. It's either now or later.
[Dana] At this point, I'm thinking,
"I'm gonna incorporate it into my crespelle batter."
So, I get pancake batter.
Okay.
But I don't know what the next round is gonna be. Guy's like...
Let's say the second round will be a little less weekday
and a little more Saturday night.
That's all I'm gonna say.
I'm thinking a little high-end. That's a weekend dinner.
So I'm gonna grab scallops because I specifically love seafood.
Get some nice vegetables.
And I love butternut squash,
it's one of my favorite ingredients.
[Guy] Three minutes!
[Justin] I've never gone shopping
and had to get everything I need in four minutes in my life.
So it's definitely gonna be a struggle.
I think a great weekday favorite is chicken Milanese
with a petit side salad
and a roasted tomato vinaigrette.
Oh, man.
And unfortunately, I have to incorporate frozen pretzels.
[sighs in exasperation]
I really don't know what I'm cooking in the next round,
but I wanna grab some higher-end ingredients.
Filet mignon, jumbo lump crab,
and all kinds of different produce.
I just wanna make sure I had everything I needed
because I knew I wasn't gonna be able to go back.
[grunts in frustration]
[Zadquiel] Whipped cream, where it is?
For my week favorite, I'm making arepas with chicken and an avocado filling.
Whenever you get to go to Venezuela,
you will realize we eat this for lunch, breakfast, dinner.
We eat this all day.
For the dough I just need this ingredient that is gonna be the core meal.
I want cheese.
We need to use pretzels.
How I'm gonna put this thing in an arepa?
Friday special.
I'm thinking right now about using that for the next round.
Produce now.
Four minutes to pick everything that I need for two dinner.
I never experience this much stress as I did right now.
[Richelle] All right.
We have to make a weekday favorite,
so I think, "What did my mom make me growing up?"
So I decide to go pork chop and grits.
Pork chops.
One minute!
[Richelle] We have no idea what the second dish is.
My husband and I, we actually cook a lot of filet and lobster.
Easy. Good to go.
I'd only have the frozen pretzel baked and served with mustard.
How am I going to make this into a weekday meal?
[Guy] 30 seconds!
I just started grabbing any vegetable I could get my hand on
that I knew would pair with pork or steak.
Okay.
[Justin] Sorry, I'm losing stuff.
We're coming down to 15 seconds! Fifteen!
Fourteen!
Oh, my God! Asparagus flying! Oh, no!
[Guy] Three, two, one.
Start cooking, chefs! Go!
My God! Look at that.
[groans]
So here to weigh-in on our One Stop Speed Shop
are three judges who are always on the move.
We have acclaimed cookbook author
and founder of One Potato and Weelicious,
the Triple-G OG, Catherine McCord.
[mouthing] Hi.
Critically acclaimed New York restaurateur
who travels to the Philippines and beyond
in search of fresh culinary inspiration.
Oh, she's a rockstar.
Chef Leah Cohen.
Award-winning food writer and owner of San Diego Magazine,
the one and only Troy Johnson.
Judges, can you make it
in a four-minute shop in a grocery store
if you're dropped off at the curb?
I mean, if I had to, yes,
but my mind would go a million different directions.
[Guy] And none of them have competed in Grocery Games before.
So I figured, four minutes, shop for two meals,
and good luck, nice meeting you.
Twenty-five minutes!
How are we looking, Chef?
Looking great, but I don't know what to do with these.
[Guy] What proteins did you get?
Some filet and some lobster tail.
I don't think you can go wrong with that.
And pork chops. That's your weeknight. I got you. Nice shopping.
For my weekday favorite, I'm making a pan-seared pork chop
with some savory grits.
Throw that in.
Grits are always good. Staple in the South.
The next thing I'm gonna work on is my pork.
The rosemary, Cajun seasoning, the tarragon, and the oregano.
All these spices that I grabbed,
I think I can cross-utilize for the second dish.
Perfect.
I put them in the hot cast iron.
They get this nice, crusty sear
with the seasoning.
I really need them to cook fast.
[Troy] Take a look at Richelle's shop,
she's got pork, and a little bit of grits.
That's a lot to get done in not a lot of time.
[Richelle] I'm not used to having to pull a full meal in this amount of time.
Those grits gonna be done?
Should be.
[Guy] Twenty-two minutes!
[Catherine] This is weekday fare.
So something fast, fun.
[Leah] But you have four minutes to shop for two rounds of cooking
which you don't even know what the second round is.
-[Troy] Mmm-hmm. -I think that's really challenging.
[Guy] All right, Chef, what do we got?
Hi. I'm gonna make a duck ricotta crespelle. So, a little crepe.
[Guy] What else did we shop for here?
I see pasta, I see some squash.
What proteins did you grab?
[Dana] Scallops and duck confit.
Okay. What are you doing with the pretzels?
[Dana] Putting it into crepe batter.
-Oh, very nice. -[Dana] Thank you.
The filling for the crespelle is duck confit
with the butternut squash and ricotta cheese.
Come on, skin.
And then I put in a little bit of demi-glace,
and I add some juice of the blood orange for the sauce.
Come on, baby.
Next I'm gonna work on the butternut squash.
There is one way to cook butternut squash really fast.
Take fresh squash,
dice it down, throw it in a fryer.
So the ricotta,
it's gonna give me a nice, kind of a velvety, fluffy kind of mix.
Weekday dinner for me is probably not normal because we're empty nesters
and we typically like to have a high-end meal for us to eat.
And my wife is a little bougie, so...
It's a mess.
All right, Chef. Chicken, filet, morels, jumbo lump crab.
-You shop well, my friend. -[Justin] You think so?
What's on the menu?
For a weeknight meal, we're gonna do a chicken Milanese,
a little salad, a roasted tomato vinaigrette.
Okay, I dig it. I dig it.
Nineteen minutes!
[Justin] So I'm gonna three-step bread the chicken.
I'm gonna utilize the pantry staples.
First, flour, and then I season my bread crumbs
with red chili flake and paprika.
Why'd you pan fry those, chef, versus deep-fry?
Cook a little faster, I feel.
And if I run out of time, that's a good idea.
All right, Chef, what do we got?
[Zadquiel] I'm gonna make my Venezuela arepas.
Is that a weeknight dinner? Just an arepas?
[Zadquiel] Arepa filled with avocado and chicken
is a really popular dish that you eat on the weekdays
-in my country. -[Guy] Okay.
Okay.
[Zadquiel] I'm working on my arepas filling.
So the first thing that I'm making right now is gonna be the chicken.
I'm gonna put it in the pot with boiling water.
This is the right time to put my avocados.
Let me put some herbs.
...in your mouth.
I'm gonna squeeze lemon and lime.
What I want them to taste is the Venezuelan flavor.
This is one of the first things
that I learned how to cook from my grandmother,
so I'm just doing what she taught me.
Mayo, a little bit of mustard to balance that acidity out.
And love. A lot of love.
Chefs, you are at the halfway mark.
You have 15 minutes. Fifteen minutes to be plated.
What do you got over here, Chef?
-These are the pretzels? -Those are the pretzels.
-Where are they going? -We'll figure it out.
You also have next round.
[Richelle] I am so relieved that I don't have to use them this round
because I wasn't feeling really good about putting these pretzels in my grits.
Mmm-hmm.
Good grits need a lot of butter.
Finish them off with some Cajun seasoning.
My pork chops are looking great.
They're seared on both sides,
but still have this nice, juicy bounce back.
They're good.
I mean, a frozen pretzel is kind of a fun ingredient
because there are so many things
you could actually do with it physically.
Fry it. You could roll it out.
[Troy] The problem with bread, frozen bread, is that you can get those ice crystals forming
and it breaks up the gluten.
It's become a different texture.
-[Catherine and Leah] Yeah. -It doesn't become that bread that you know and love.
[Dana] So what am I gonna do with this pretzel?
I'm gonna soften it up, I'm gonna incorporate it into my crespelle batter.
I throw in a little bit of water so that it doesn't cook way too fast.
Ooh. Baked pretzel. What are you doing with the pretzel, Chef?
[Justin] Make a little crouton.
Not used to cutting pretzels in pieces.
I season them with some salt and pepper.
They're looking good.
Next, I wanna work on my roasted tomato vinaigrette.
The consistency I want is a nice, rich, and velvety vinaigrette.
It's starting to look like it's coming together. It's looking good.
Eleven minutes, chefs. Eleven to go!
[Justin] Check on my chicken.
It's not done.
Why'd you pan fry those, chef, versus deep-fry?
Cook a little faster.
Uh, oops.
And I'm like, "You know what?
I'm gonna have to pop it in the deep fryer to finish it off."
The deep fryer is like the half-court shot, you know?
Chefs, you do not have to use the pretzels in this round.
[Zadquiel] Good to know!
-You could use them in the second round. -[Zadquiel] Nice.
So when I think about pretzels,
I'm thinking about using that for the next round.
Phew. It's close.
So I'm just gonna make the dough for the arepas.
So I'm doing the water first with a little bit of salt, and I'm mixing this up.
My grandmother, she cooked really good food,
and I did want to try my best to recreate those dishes.
And one time, I was cooking when she was sleeping
[chuckles] and she caught me,
but when she tried the food, she loved it.
So I saved the game right there.
Four minutes! Four to go!
[Dana] I take the duck ricotta Parmesan
and put it in the squash mixture and fill the crespelle.
One.
So I get all the filled crespelles on all four plates.
Then, I'm thinking the demi-glace.
Let's do some Parmesan snow.
Make it snow, make it snow.
Okay, moment of truth for Justin.
He's opening up that chicken breast.
It is not ready.
Okay.
-You're really stressing me out. -[Leah laughs]
[Richelle] First, I spoon in the grits to the bowl. They're al dente.
And then I place my sauteed mushrooms in the middle.
And then I plate my perfect pan-seared, fried pork chop. [chuckles]
All right.
[Guy] Two minutes!
-How we looking, Chef? -Pretty good, Chef.
Uh, do you have plates?
-No, I'm going right now. -You got two minutes, dude.
[Justin] I put down the lettuce first.
I found a little glass pitcher to put the dressing in.
And then I'm gonna top the salad with this crunchy pretzel.
So I checked the chicken for a final time,
and it is perfect.
[Zadquiel] Split that arepa in two, start filling that up.
Fifteen seconds! Let's go!
The thing about arepas, they're messy.
That's what I want in a weekday dinner.
Four, three, two, one.
Chefs, that's it. Stop working.
-[Catherine] Whoo! All right! Nice work, chefs. -[Troy whooping]
[Justin] All right, all right, all right.
[chuckling]
All right, chefs.
Let's see if your weekday favorite gets you over the hump day.
Let's take it to the judges, right this way.
Judges, this is it. Game one of the One Stop Speed Shop.
Chefs had to take four minutes to shop for ingredients
for both their weekday favorite and their round-two meal
that is yet to be disclosed.
Chef Richelle, tell us what you made us.
I have a pan-seared pork chop and then some savory grits.
And then I sauteed up some mushrooms for you.
That is a fantastic piece of pork.
You get that nice sear on the bottom.
It's got that caramelized brownness
that just makes you want to eat it
-when you look at it, right? -Yay.
You could have used your pretzel on this dish. You know that, right?
Yes, I was too scared it was gonna get soggy in that grits,
and I wasn't incorporating it in the correct way.
The grits, some people like it a little more chewy.
I could have used a little bit more of a cook on there.
Richelle, your shop was really smart
'cause I can see how many ingredients you got.
Love this little mushroom situation.
And if this is your weeknight meal, I'm coming over to your house.
[laughing] Okay, you're invited.
The thing for me is the amount of herbs.
Dry herbs, they can be really overpowering,
and I think you just went a little heavy-handed.
Okay.
To get this done in 30 minutes, that was great. You did a great job.
Okay. Thank you very much. Great job, Chef.
Up next, Zadquiel.
So for my week favorite dish,
I made something that is really, absolutely Venezuelan.
Reina Pepiada arepas.
It's gonna be stuffed with chicken and avocado mousse.
The way you're eating the arepas is the right way to eat the arepas
because you are supposed to eat it with your hands.
It's a messy dish which is gonna fill you up
and it's my childhood right there in that dish.
Zadquiel, it's so delicious. It's that crispy, crunchy...
You know what you're doing.
You have made this a million times over.
Thank you.
So I'm not super familiar with Venezuelan cuisine,
but there's something very familiar about this dish.
I do wish that there was more texture on the dish, however.
I just wanted a little bit something more,
just to kind of tie it all together.
I wish we had some plantains, I wish we had a salsa.
Venezuelan salsa, I think, would have completed this perfectly.
It is a delicious bite of food,
I just don't know if it's enough.
Thank you.
[Guy] Up next, Chef Dana.
I made crespelle with the pretzel,
I took duck confit, braised it down in blood orange a little bit.
Some ricotta that has a butternut squash with some Parmesan snow.
So, weekdays at your house,
-you just break out a little duck confit, huh? -[Catherine laughing]
Yeah. We do that.
You used your ingredient,
the whammy ingredient, the pretzel.
And I really thought that they were gonna turn into crepes that were that thick.
And it's not.
And that is, kind of, a magic trick.
-So, I'm impressed with the cooking. -Thank you.
Chef Dana, great gameplay.
I mean, you got a lot of ingredients.
I love the butternut squash
'cause it adds that just, like, lovely, light sweetness.
-Thank you. -I will say,
the orange.
I wish I was getting that orange.
Duck and orange, they go so well together.
It's, like, a perfect combination.
I just wanted more of that orange flavor.
Yes, Chef.
Well, not to be outdone,
Chef Justin, what you got for us, bud?
All right. For our weeknight meal,
I have a chicken Milanese
with a petite side salad,
a roast tomato vinaigrette, sweet and spicy.
And I used my pretzel for a crouton.
Chef Justin, I mean, it is, kind of, like a fried chicken.
Delicious, juicy, I love the crust.
I was scared watching you, but I think you pulled it off.
-Thank you. -I deeply, deeply like this dressing.
But I think it is so sweet, and it didn't need that.
That is a really, really well done chicken breast,
which can turn into the Sahara desert if you do it wrong.
And it's flavorful. It's got that great crunch on it.
It's got that perfectly browned exterior.
The pretzels, I mean, they're just, kind of, like pretzels.
I don't know that you manipulated it that much.
Thank you.
Thank you very much.
All right, we're gonna send you back to the kitchen. We'll call you in a bit.
Judges, this will be difficult.
It's in your hands.
Can I get an emotional support dog, please?
Wow.
All right, judges. Thank you, chefs.
Let's take a look at the scores.
Justin.
15 out of 20, 16 out of 20,
eight out of ten for a 39.
[Guy reading]
Dana.
16 out of 20 in gameplay,
17 out of 20 in taste,
seven out of ten in plating for a 40.
Just edging him out by a point.
Zadquiel.
14 out of 20 in gameplay,
15 out of 20 in taste,
six in plating for a 35.
Richelle.
Gotta beat a 35 or better.
16 out of 20,
17 out of 20
and an eight for a 41.
Taking the lead.
Congratulations.
[Justin] Congrats.
Zadquiel, I'll tell you, buddy,
I think that the arepa was beautiful.
You're wonderful to watch cook.
And I'm sorry we gotta say good night.
-[Dana] Aw. -All good.
Guys, good luck.
I'm really proud.
-Thank you so much. -Very nice to meet you.
Hey, and by the way, what a great smile.
-Oh, man. -What a happy guy.
[Zadquiel] To all my people in Venezuela...
[Guy] This is the second and final round
of the One Stop Speed Shop.
-[exhales] -Your stations have all your food
so there's no reason to shop.
So, for this round, I want you to impress the judges.
I'm thinking upscale dinner.
Yes.
-Oh, jeez. -I'm okay with that.
Do you have the ingredients to make an upscale dinner?
-Yes, I do. -[Guy] Upscale dinner?
Would love a couple more.
Okay.
You are gonna have 30 minutes to do this cooking.
Who's gotta use their pretzel?
-There you go. -Glad I waited.
We're gonna go in three--
Excuse me.
-Just trying to film a show. -[Dana] Oh, boy.
-[Hunter] Oh, I'm sorry. -[Guy] Where you going?
-I have to put this away. -[Guy] What is it?
Uh, it's a bunch of numbers we had for another, another game.
Oh.
I know they gotta get cooking though.
-What is it? Aisle numbers? -Yeah, yeah, all of them.
All one through ten.
[Guy] Ha!
I'm gonna let you come up here
and pick in the jar of opportunity.
And you can go to that aisle
and pick one item for your dish.
Who'd like to go first?
-I'll go. -Fantastic. Come on.
There you go.
Let me see it.
Do you want it to be aisle six
or aisle nine?
Aisle six.
The cat food, baby food.
[Dana] Oh, was that it? [sighs]
[Guy] Aisle nine is frozen food, breads, ice cream.
-Nine. -It's nine.
Chef Justin.
Don't peek. There you go. Dig, dig, dig, dig. Grab it.
There you go. And it's aisle one.
-[Justin] Nice. -[Guy] Produce.
Or aisle T.
There you go.
[Richelle] Please, Lord.
-Oh! -[Guy] You said you wanted to go with aisle six?
My dog would love it, but not me.
-[Guy] No? -No.
-Nine. -[Richelle] Nine.
There you go.
Aisle nine, aisle nine, aisle one, okay?
You know, I just wanna say, I mean,
you can say thank you for me walking out here with this.
-Thanks, Hunter. -The opportunity just came upon you.
I mean, two or three, or two, one seconds,
that could have turned into you going and putting this away
-and no one would have known. -[Richelle] Oh, wait, was that it?
That was it! That was it! Good job! Good job! Yeah!
[Dana] One ingredient.
All we need.
I'm in second place, I'm one point off,
and I immediately start thinking,
"What do I have on my station to cook with?"
And then I start freaking out.
I know I have my lasagna sheets, I know I have scallops.
Need something green.
I know that I didn't get enough vegetables
so I'm thinking freezer section,
I can get some vegetables in there.
The snow peas and the broccoli.
[Richelle] Okay, do I want that? Do I want that?
I don't know. What do I use?
What do I use? All right.
I have the lobster tails and the filet mignon back at my station.
Let's do it.
And I'm going to use the demi-glace to make a sauce
because that is key components to an upscale dinner.
Ah, let me grab two.
All right, just in case. All right. Okay.
[Justin] I feel good about aisle one.
I already had a lot of produce,
pretty much everything I need.
I went with shallots.
I want to use them in my morel sauce.
All right, let's party.
There's a lot on the line here.
$20,000.
And it is neck and neck.
It's basically one, two points from chef to chef.
I gave 'em an extra item.
The one that really scored is Justin,
with getting something out of produce.
But hopefully, he really thought about something
that's gonna tie that dish together.
Twenty-seven minutes!
[Justin] Uh, I'm gonna do surf and turf.
Classic steakhouse style.
Do a little, uh, crab cake and a little filet.
[Guy] What did you get, Chef?
I just got shallots, Chef.
I wanna do a little fried component on the steak.
Out of everything you had, shallots was your pick?
-I think I did pretty good at the first round. -[Guy] Okay.
-[Justin] I got morels, baby. -I'm down with the morels.
[Justin] I used filet 'cause I know it's gonna cook quick
and I know that I can execute it perfectly.
Getting a nice, caramelized crust on the end.
I'm gonna pop it in the oven
to, uh, finish it off and make sure it's done.
So, next, I'm making my crab cake out of jumbo lump crab,
panko breadcrumb and egg.
We are known for our crab cakes
at one of my restaurants.
Secret is to make sure there's big old chunks of them in there.
I drop the crab cakes in the fryer,
and I just want them to have that nice, beautiful,
golden brown look to it.
Dana, what's your gameplan?
I'm making silk handkerchief pasta.
-Silk handkerchief pasta. -[Dana] Yeah.
I like it. Sounds fancy.
This is inspired by two dishes at my restaurant.
At the restaurant, we do a mushroom-crusted scallop.
And we make silk handkerchief pasta in a crema sauce.
There we go.
While my pasta is cooking, I'm definitely gonna start working on my scallops.
I pulverize dried mushrooms that I fortunately picked up,
and I start crusting my scallops with the mushroom crust.
You have to have enough space in your pan,
'cause if not, they'll release the moisture.
And what they're gonna do is
basically just steam each other.
Don't cook scallops against me. You're gonna lose.
[Guy] Chef Richelle, what did you grab?
[Richelle] I grabbed, uh, veal stock demi.
[Guy] Very nice.
What you have left here?
You've got lobster tails and you've got filets.
[Richelle] And I have my potatoes already in the water.
[Guy] Okay. You got a nice, little two-point lead.
-Don't get soft. -[Richelle] I won't.
Whenever we eat filet mignon at home,
I always like to add a blue cheese crust to it.
Love it. Yes, it's soft.
I wanted to do a blue cheese top crusting.
And then my pretzels will go in with this.
Perfect. Next.
I like to cook my filet mignon to a medium rare rare.
Big boys.
Richelle, how you doing, bud?
[Richelle] I'm doing great.
I press my gorgonzola pretzel topping onto the steaks.
Oh, you stay. You stay right there.
Try and get those pretzels in it.
Welcome to tasty pretzel hour.
I'm Guy.
Look at my team.
My culinary team already rolling out
with my mustard and cheese setup.
Garlic butter parmesan pretzel.
They know me so well, and they also want in on it.
[Justin] I am happy that I grabbed shallots.
I knew I had butter, I knew I still had my morels,
and I had my fried shallots.
And I was like, "You know what?
Let's make a little sauce out of it for the steak."
If I win today, I'd really like to send some money
to the Beagle Freedom Project.
They help give beagles homes.
My wife and I and our family love beagles.
I'm gonna give it 30 seconds.
[Catherine] Oh, no.
[Troy] Oh, we lost a steak. Steak down, steak down.
[Justin] Yeah, I'm getting it.
Chef, what happened to this filet?
[Justin] The ground got it.
[Guy] Fortunately, you've got some nice, big, fat filets.
Got lucky, got lucky.
[Guy] Seven and a half minutes.
So, I'm gonna have to cut these filets in half.
[Troy] So Dana making one of her hits from her own restaurant
with a one whammy ingredient.
It's like choreographing a dance, doing it a thousand times,
but you have one new member.
Vegetables can be water logged.
-[Leah] Yeah. -You have to treat them really well
so they're not, like, limp and sad on the plate.
[Dana] I'm gonna start on my frozen vegetables for my pasta.
Next, I'm gonna work on the cream sauce
so it'll give you that nice, luscious, luxurious flavor.
I add a little bit of ricotta cheese to it
to help speed up the process of the thickening of it.
I think these vegetables are gonna help to bulk up my dish.
I know that we're here to win possibly $20,000,
which, of course, is exciting.
I am more focused on the competition.
Into the pool, into the pool.
I am a very competitive person, in general.
Mostly I'm my biggest competitor.
All right, there's still time.
[Guy] Six minutes. Six to go.
Let's see where we're at with these guys.
Perfect.
I'm going to use the demi-glace to make a sauce to my vegetables.
I want to butter poach my lobster.
My husband and I, we love to cook at home.
And when we do, we actually cook a lot of filet and lobster.
My husband is my rock and my support.
He is the reason why I've lasted
in the culinary scene so long.
We definitely make each other better.
Demi's going good.
The last thing I need to do is fry my potatoes.
Goes right here.
I'm gonna fry these potatoes
for about three to four minutes. until they're golden brown.
All right.
I wanna season my potatoes really well
so I prepare a seasoning mix of Cajun, rosemary, oregano and tarragon.
I have these spices left over from last round
so I definitely wanna use them.
Ooh.
-Garlic butter parmesan pretzel... -[Catherine] What?
...and a mustard and cheese.
It looks so good.
[muttering]
-Come here. -When you were saying canned cheese and mustard,
I was very confused.
-I... Most people are. -[Troy] Mmm-hmm.
And I gotta say...
-[Catherine] It's really squeezed cheese. -[Troy] Mmm-hmm.
There's just not enough of that in your day, right?
Honestly, we're into it.
[Guy] Four minutes.
[Justin] Uh, I think I'm ready to rock and roll.
It's upscale, it's gotta look good.
And I just thought using that little vessel
to keep the lemon in was, was, kind of, cool.
I'm going to put my asparagus down.
And then I'm gonna put my crab cake next to the asparagus.
They look great. They're crispy, golden brown.
And then my perfectly-cooked filet right next to that.
And then finally my morel and shallots
with a little bit of brown butter.
[Dana] What are we gonna do with the fig?
So what I'm gonna do is I'm gonna throw a little bit in
for some added acid.
Actually looks pretty good.
I take my pasta and veg from the actual cream sauce
and start plating it right in the center of the plate.
Next thing I'm gonna do is I'm gonna take three scallops
and put it on the plate.
I know I don't have the best sear on them,
but I'm thinking that pasta will be so silky,
scallops are upscale.
So I'm thinking my chances are pretty good.
[Guy] One minute.
[Richelle] It's time to start plating.
First on the plate goes my potatoes.
Next on the plate goes my vegetables
that are tossed in the demi-glace.
And then my gorgonzola pretzel encrusted filets.
And last, my lobster tails.
[Guy] Five, four,
three, two, one.
Chefs, that's it. Stop working.
-Wow. -[Guy] Great job, everybody.
-Oh, my God. -We did it.
Good job.
All right, chefs, let's see whose upscale dinner is worth up to 20,000 bucks.
Let's take it to the judges. Right this way.
All right, here we go.
So, for round two,
I told 'em to go big and make an upscale dinner
using the remaining ingredients.
Up first, Chef Dana.
What did you make us?
For the upscale dinner,
I made silk handkerchief pasta
with a fig crema,
frozen vegetables and mushroom-crusted scallops.
Please enjoy.
Dana, that's an upscale dinner.
Thank you.
The vegetables, you know, it's a tough challenge
to have to go to aisle nine and pick something frozen.
But I think the way that you tried to incorporate them,
they grab all that gorgeous, luscious cream sauce.
And that's a win.
Thank you.
So I think that the silkiness of the pasta itself, the creaminess,
you think about rich, you think about decadence,
so I think you hit the signpost.
Um, some classic moves here.
I'm a one sear side scallop kind of girl.
-I will say I think you needed a hotter pan. -[Troy] Yeah.
A harder sear and some more salt.
Okay. Thank you.
All right, up next, Chef Justin.
Aisle one, some shallots. What did you get for us?
Okay, so for my dish today, I did a classic steakhouse surf and turf.
I did a filet, I did a crab cake.
And then to top the steak off,
I did some fried shallots and morels in a brown butter.
It's like you knew what the second challenge was gonna be
in the beginning when you shopped
because you did such a great job
shopping for these ingredients.
-Thank you. -I was really concerned
that the crab cake was going to be...
Since it's huge, there's gonna be, like, so much extra breading.
You gave us, like, $50 worth of crab in one crab cake.
-It's great. -That is a perfect, perfect cook on that.
Perfect pink in the middle. Textbook.
I will say this, I think the steak needs a little bit of sauce
because filet needs help.
-You know. -If I would have got another, uh, aisle,
I would have got some demi-glace for sure.
Yeah, yeah.
Chef Justin, grilled asparagus, beautiful.
And then the shallot.
That was, like, one of the surprises here.
I will even dare to say it outshined the morel.
That is upscale dinner to me.
Thank you very much.
All right. Not to be outdone, Chef Richelle.
Aisle nine, frozen demi-glace.
What you got for us?
In front of you, you have a pretzel, gorgonzola encrusted filet
with a poached lobster.
And then you have some fried fingerling potatoes
that I tossed in, uh, Cajun seasoning.
A little bit of rosemary, tarragon as well.
Wow.
You guys cooked like you've competed here before.
So lobster, blue cheese steak.
It doesn't get more upscale, fine dining than that.
There's so much meat and there's so much lobster.
And you really should have showcased, like, a sauce
to, kind of, tie everything together.
You were really smart with how you incorporated the pretzel
because you left it till the last minute,
and you were like, "Okay, this is what I'm gonna do with it."
And nothing about pretzel is fine dining.
Um, I know Guy might disagree with me
because he had a pretzel--
I do believe that you had garlic butter pretzels served to you tableside
with canned cheese and mustard.
-You said it was amazing. -It was delicious,
-but I wouldn't say fine dining. -[Troy] Ten minutes ago,
-you were saying differently. -But overall, I thought
-you did a really great job. -Thank you.
It looks like it has no sea left in that lobster.
I really, really thought this was gonna be overcooked.
I mean, just hammered.
But I think you actually...
You, you hit it right up to the edge of being overcooked,
-and you pulled it off just in time for me. -Okay.
[Catherine] The potatoes are so heavy handed
-with that dried herb. -Yes.
It... It takes away.
Uh, you know, you had to shop in challenge one,
you had no idea what you were going to do in challenge two.
But I think that you must have been
thinking about it ahead somewhere down deep
because you nailed that part.
Okay. Yay.
Well, well, well.
I think this was some extraordinary cooking.
Uh, this will be difficult.
I'm gonna leave this up to the judges.
And I'm gonna send you back to the kitchen.
We'll call you when we have a decision.
Chefs, thank you very much.
-Thanks, Chef. -[Justin] Thanks, Chef.
Judges, who deserves a shot
at speed shopping the Market for up to 20,000 bucks?
It's in your hands.
Judges, at the end of game one
of our One Stop Speed Shop,
we had a real horse race on our hands.
41 to 39. Dana sitting right in the middle.
Any one of you could have won this.
And quite frankly, it's down to a point.
-Oh. -Oh, wow.
Okay. Let's take a look at Justin.
Gameplay, 17 out of 20,
16 out of 20 for taste,
seven for plating, for a 40.
That gives us a 79.
Good score. A point up from your last one.
Dana, gotta beat a 39.
Come on, baby.
[Guy] 15 out of 20 in gameplay,
15 out of 20 in taste,
eight for plating and a 38.
And a 78.
That leaves us Richelle.
41 in the first round.
Needs a 38 or better.
15 out of 20,
and a seven for a 37.
A 78.
Congratulations.
-Chef Justin, you win. -[Troy] Whoo!
[Catherine] Come on.
-[Leah] Wow. -[Richelle] Good job.
-Thank you. -[Guy] I gotta give it to you, Chef,
nice come from behind win.
But, listen, Dana, delicious dish.
Little seasoning on that scallop, little harder sear
would have been a different outcome.
Same thing over with yours.
Very seldom do I hear the judges say, "Too much seasoning."
But nonetheless, chefs, I gotta tell ya,
-this was some excellent competition. -Great job.
And, chefs, we'll say good night.
-Thank you very much. -[Dana] Thank you.
-Good job. -Thank you.
[Dana] I was very fortunate to lose by one point to two great chefs.
And I have the experience now.
I've been to Flavortown. I've met these amazing people.
It's well worth it.
-Good job. -Same here. Thank you.
I'm okay with this.
Thank you, sir.
I showed up, and I got to test my abilities
in the organized chaos of Flavortown.
All right, Chef. Well, it's a pleasure to have you here.
You're very humble, you cook like a mad man.
-Let's go make some money. Come on. -Sounds good.
-Congratulations. -Thanks, Chef.
Okay, bud,
-two ways that we can make some money here. -Yup.
You got a chance to get up to $20,000.
So the first one we have is called a shopping spree, okay?
So, I have ten items on this list here.
You'll get two minutes on the clock.
For every item you find on the list
and you put in the basket, you'll get $2,000.
You get all ten, and you'll win...
-$20,000. Okay? -[no audio]
[Guy] Or we could skip that,
and we could go right to the money.
Because behind those two doors right there is a big check.
And I'll tell you that that amount is going to be
anywhere between $13,000 and $20,000.
So, what do you wanna do?
You wanna go on the shopping spree
and look for some of these wild ingredients?
Or do you wanna take that check?
I'm gonna take the check, Chef.
-You sure it's the check? -Yes, Chef.
Okay, here we go.
Ladies and gentlemen, Chef Justin's come-from-behind win.
Drum roll, please.
-[Catherine] Whoo! Wow! -[Guy] $16,500.
-You happy with that? -[Justin] I am, Chef.
[Guy] There is your check.
[Justin] Feels great to win that kind of money.
I am going to give some away to a charity, Beagle Freedom Project.
And I am going to have a nice party for my staff.
And I think they're just gonna be really happy that I pulled it off.
You were the underdog, behind two points.
You cooked your butt off. You did it exactly right.
-And you win 16,500 bucks. -[Troy] Yes!
We'll see you all next week on Guy's Grocery Games.
-Adiós. -Thank you so much.
-Well done, brother. -Thank you.