1
00:00:02,166 --> 00:00:05,400
Now, I have met a lot of great
chefs Diner Drive-ins Dives.
2
00:00:05,400 --> 00:00:07,367
That's outrageous.
Outstanding.
3
00:00:07,367 --> 00:00:08,767
I mean, stupid in flavor.
4
00:00:08,767 --> 00:00:10,367
Tonight four DDD chefs,
5
00:00:10,367 --> 00:00:13,200
they've been
making waves with their
delicious seafood for years.
6
00:00:13,200 --> 00:00:14,700
Shrimp going in the fryer.
7
00:00:14,700 --> 00:00:15,767
And tonight, they're frying up
8
00:00:15,767 --> 00:00:18,100
a seafood feast
here in Flavortown Market.
9
00:00:18,100 --> 00:00:19,500
And, of course, I'll hit them
10
00:00:19,500 --> 00:00:22,266
with the perfect storm
of GGG game.
11
00:00:22,266 --> 00:00:23,400
This is wild.
12
00:00:23,400 --> 00:00:25,200
All right, I'm ready.
Let's go catch some fish.
13
00:00:25,200 --> 00:00:26,700
Where's your net?
What happened?
14
00:00:26,700 --> 00:00:29,100
Hunter, no. I said--
Listen, I said I had chefs
15
00:00:29,100 --> 00:00:30,100
who I had met on the road
16
00:00:30,100 --> 00:00:32,100
who are coming here
to cook fish.
17
00:00:32,100 --> 00:00:33,266
Oh, that makes sense.
18
00:00:33,266 --> 00:00:36,867
Exactly. It's DDD
seafood tonight
on Guy's Grocery Games.
19
00:00:36,867 --> 00:00:38,734
Hey, you got the net,
go catch me a game.
20
00:00:41,867 --> 00:00:43,400
So, let's meet our DDD chefs.
21
00:00:43,400 --> 00:00:45,467
Now, first up we have
Tony Minadakis
22
00:00:45,467 --> 00:00:47,767
cooking a modern
Maryland-style seafood
23
00:00:47,767 --> 00:00:50,100
at Jimmy's Famous Seafood.
24
00:00:50,100 --> 00:00:53,166
[Tony] Jimmy's Famous Seafood
is a landmark in Baltimore.
25
00:00:53,166 --> 00:00:55,066
We've been
around for 49 years.
26
00:00:55,066 --> 00:00:57,367
I've been working
in my family restaurant
since I was a teenager.
27
00:00:57,367 --> 00:00:59,767
I come to Maryland,
I want the bomb crab cakes.
28
00:00:59,767 --> 00:01:01,100
-You delivered.
-Thanks bro.
29
00:01:01,100 --> 00:01:02,266
Nice job.
30
00:01:02,266 --> 00:01:03,567
There's my brother.
31
00:01:03,567 --> 00:01:06,100
-Long time no see, my friend.
-[Tony] How you
doing, brother?
32
00:01:06,100 --> 00:01:08,700
Next we have Hallock Howard,
the North Carolina chef
33
00:01:08,700 --> 00:01:10,800
who makes
coastal comfort with a twist
34
00:01:10,800 --> 00:01:13,834
at the beloved local hotspot,
Amos Mosquito's.
35
00:01:14,967 --> 00:01:16,567
[Guy] I can't get it
in my face fast enough.
36
00:01:16,567 --> 00:01:17,600
That's delicious.
37
00:01:17,600 --> 00:01:19,100
The day after this show aired,
38
00:01:19,100 --> 00:01:22,000
we sold 100
Buzz Buzz Shrimp dishes.
39
00:01:22,000 --> 00:01:24,367
We don't normally
sell anywhere near that.
40
00:01:24,367 --> 00:01:26,767
-[Guy] That was good.
Thanks a lot.
-[laughs]
41
00:01:26,767 --> 00:01:28,133
Go get 'em, sister.
42
00:01:29,400 --> 00:01:31,200
Next we have
Darren Chadderdon,
43
00:01:31,200 --> 00:01:34,900
the California chef serving
a Pan-Asian seafood and sushi
44
00:01:34,900 --> 00:01:37,166
at his restaurant The Rawbar.
45
00:01:37,166 --> 00:01:40,266
Cuisine at Rawbar
is a fusion between Japanese,
46
00:01:40,266 --> 00:01:43,867
Korean, Thai,
Chinese, Vietnamese...
47
00:01:43,867 --> 00:01:46,467
[Guy] It's not great.
It's phenomenal.
48
00:01:46,467 --> 00:01:47,567
[Darren] People take vacations
49
00:01:47,567 --> 00:01:50,667
to Chico just to
try what Guy had.
50
00:01:50,667 --> 00:01:52,767
Home runner. Welcome, welcome.
51
00:01:54,266 --> 00:01:56,000
And finally Josh Thoma
52
00:01:56,000 --> 00:01:57,600
the land locked
Minneapolis chef
53
00:01:57,600 --> 00:01:59,967
who highlights coastal seafood
from around the country
54
00:01:59,967 --> 00:02:02,166
at his restaurant Smack Shack.
55
00:02:02,767 --> 00:02:04,166
[Josh] I know
we're in Minnesota
56
00:02:04,166 --> 00:02:06,667
and we're land locked,
but we do coastal seafood.
57
00:02:06,667 --> 00:02:07,667
[whispering] Oh, that's good.
58
00:02:07,667 --> 00:02:09,567
[Josh] Now we have
five Smack Shacks.
59
00:02:09,567 --> 00:02:13,166
A lot of that can be
attributed to being on DDD.
60
00:02:13,166 --> 00:02:14,634
Welcome back, brother.
61
00:02:15,867 --> 00:02:19,600
[Guy] All right. Listen,
I have taken a bite
of your delicious seafood.
62
00:02:19,600 --> 00:02:21,567
I have tried
the dishes in your kitchen
63
00:02:21,567 --> 00:02:24,667
and I can attest that you
are fantastic seafood chefs.
64
00:02:24,667 --> 00:02:27,100
And I do know a thing or two
about tasting great seafood.
65
00:02:27,100 --> 00:02:29,300
I am not just
the Mayor of Flavortown,
66
00:02:29,300 --> 00:02:31,667
-I'm the flounder--
I'm the founder!
-[all laughing]
67
00:02:31,667 --> 00:02:33,667
Thank you, thank you.
I'll be here all week.
68
00:02:33,667 --> 00:02:34,867
[laughs]
69
00:02:34,867 --> 00:02:36,300
Because you're
in Flavortown Market,
70
00:02:36,300 --> 00:02:38,000
you know this
is not gonna go easy.
71
00:02:38,000 --> 00:02:40,367
I've got two
very twisted challenges
72
00:02:40,367 --> 00:02:42,567
that will make
the Squid Games...
73
00:02:42,567 --> 00:02:44,367
Well, with actual squid.
74
00:02:44,367 --> 00:02:45,567
[laughs]
75
00:02:45,567 --> 00:02:47,000
Thank you, that's two.
76
00:02:47,000 --> 00:02:49,166
The chef with the lowest score
at the end of the first round
77
00:02:49,166 --> 00:02:50,166
will be set adrift.
78
00:02:50,166 --> 00:02:51,667
-Oh!
-That's three.
79
00:02:51,667 --> 00:02:53,767
And the chef with
the highest combined score
80
00:02:53,767 --> 00:02:54,767
at the end of both rounds
81
00:02:54,767 --> 00:02:58,166
will win potentially
a boatload of money.
82
00:02:58,166 --> 00:03:00,867
-Oh boy.
-That's four.
Thank you very much.
83
00:03:00,867 --> 00:03:04,900
So, for the first challenge,
I want you to make the judges
84
00:03:04,900 --> 00:03:10,033
a regional fish dish
that is off the hook.
85
00:03:11,166 --> 00:03:12,100
That's five.
86
00:03:12,100 --> 00:03:13,166
[laughs]
87
00:03:13,166 --> 00:03:14,500
I know you love fresh fish
88
00:03:14,500 --> 00:03:16,266
and I've got
a special game just for you.
89
00:03:16,266 --> 00:03:17,800
-[sighs softly]
-Where's my Gilligan?
90
00:03:17,800 --> 00:03:19,066
Come on in here, Gilligan.
91
00:03:20,266 --> 00:03:22,400
-Hello, father.
-Here's my little buddy.
92
00:03:22,400 --> 00:03:24,367
-[Hunter] Chefs.
-[Guy] What do you got?
93
00:03:24,367 --> 00:03:26,467
I've got a cooler
full of fresh fish.
94
00:03:26,467 --> 00:03:28,400
Don't worry. They're in there,
they're in the net still.
95
00:03:28,400 --> 00:03:30,066
The fish are in the net.
Already in the net?
96
00:03:30,066 --> 00:03:32,266
-Well, yeah.
-Oh, so it really is
off the hook.
97
00:03:32,266 --> 00:03:33,800
-It's not even hooked.
-Oh, it off the hook.
98
00:03:33,800 --> 00:03:36,867
Ha! It's the catch if the day.
99
00:03:36,867 --> 00:03:38,634
Why don't we have you step
in front of your carts first?
100
00:03:40,467 --> 00:03:42,266
So we can just
get a bird's eye view.
101
00:03:43,100 --> 00:03:45,433
All right. Come on up, chef.
Let's pick first.
102
00:03:46,767 --> 00:03:48,166
[Guy] Hold up.
103
00:03:48,166 --> 00:03:50,266
All right.
[grunting]
104
00:03:50,266 --> 00:03:51,500
[Guy] Oh, Hunter,
you're so nice at that.
105
00:03:51,500 --> 00:03:52,567
[Josh] You pre-packaged it
for me.
106
00:03:52,567 --> 00:03:53,767
[Guy] Yeah. Tuna. Done.
107
00:03:53,767 --> 00:03:55,900
Dang. I totally wanted Tuna.
108
00:03:55,900 --> 00:03:57,166
[Guy] Chef, you're up.
109
00:03:57,166 --> 00:03:58,600
We're not gonna
have crab in here.
110
00:03:58,600 --> 00:03:59,634
What are you gonna go for?
111
00:04:00,767 --> 00:04:03,567
[Tony] All right. Rockfish.
112
00:04:03,567 --> 00:04:05,600
-That works.
-[Tony] That's from our bay.
113
00:04:05,600 --> 00:04:07,266
[Guy] Perfect.
Chef, you're up.
114
00:04:07,266 --> 00:04:08,433
All right.
115
00:04:11,567 --> 00:04:12,500
[Darren] Classic.
116
00:04:12,500 --> 00:04:14,266
-[Guy] Come on.
-Yes!
117
00:04:14,266 --> 00:04:16,300
[Guy] Now, I'm just wondering
what are we gonna get
118
00:04:16,300 --> 00:04:17,734
for North Carolina.
119
00:04:19,700 --> 00:04:21,100
Snipe.
120
00:04:21,100 --> 00:04:22,200
-Snipe?
-I'm just kidding.
121
00:04:22,200 --> 00:04:23,367
-[laughs]
-Halibut.
122
00:04:23,367 --> 00:04:25,066
[all laughing]
123
00:04:25,066 --> 00:04:26,367
So you have your fish.
124
00:04:26,367 --> 00:04:27,300
Time to go shopping
125
00:04:27,300 --> 00:04:28,467
for the rest
of your ingredients.
126
00:04:28,467 --> 00:04:30,467
No, no, no. You know what?
127
00:04:30,467 --> 00:04:32,467
Forget it.
I like the net look.
128
00:04:32,467 --> 00:04:33,467
Smells fishy.
129
00:04:33,467 --> 00:04:34,967
Bada-bap, hey!
130
00:04:34,967 --> 00:04:36,400
[all laughing]
131
00:04:36,400 --> 00:04:38,467
Let's have ourselves
a little net-shop.
132
00:04:38,467 --> 00:04:39,667
[laughs]
133
00:04:39,667 --> 00:04:41,900
That's right. Hunter and I
are gonna give you 30 minutes
134
00:04:41,900 --> 00:04:45,300
to make your regional dish
using the fish that you chose.
135
00:04:45,300 --> 00:04:49,300
All the ingredients
you want for this dish
have to fit in your net.
136
00:04:49,300 --> 00:04:50,734
It's just a one-stop shop.
137
00:04:51,066 --> 00:04:52,467
Aye! Too far.
138
00:04:52,467 --> 00:04:54,367
All four of you
have to take the net.
139
00:04:54,367 --> 00:04:56,100
Three of you
that went first...
140
00:04:56,100 --> 00:04:58,066
Actually, the two of you
that went last
141
00:04:58,066 --> 00:05:00,100
are gonna have to wait
for the one person to go
142
00:05:00,100 --> 00:05:02,200
-and get their--
-[gasps] Oh, gosh!
143
00:05:02,200 --> 00:05:03,767
[speaking indistinctly]
144
00:05:03,767 --> 00:05:05,900
-[Hunter] All right.
-[Guy] These are DDD people,
145
00:05:05,900 --> 00:05:07,066
these are ground and pound,
146
00:05:07,066 --> 00:05:08,700
these are mom and pop
restaurant folks.
147
00:05:08,700 --> 00:05:10,367
Sneaky, sneaky, sneaky.
148
00:05:10,367 --> 00:05:12,166
You can't pull one
over on them too easy.
149
00:05:12,166 --> 00:05:14,900
Phew, not only do I
have to use salmon,
150
00:05:14,900 --> 00:05:16,300
but I don't get a cart.
151
00:05:16,300 --> 00:05:17,700
This is
what I gotta shop with.
152
00:05:17,700 --> 00:05:19,567
You know
how fast I could fill this up?
153
00:05:19,567 --> 00:05:21,367
[Darren] Fishing net
makes it really fun.
154
00:05:21,367 --> 00:05:23,100
The cons of cooking
with salmon is,
155
00:05:23,100 --> 00:05:24,767
salmon's
a pretty strong flavor.
156
00:05:24,767 --> 00:05:25,867
So whatever you make with it
157
00:05:25,867 --> 00:05:27,800
really needs to
stand up to it.
158
00:05:27,800 --> 00:05:29,867
I know I can do
a lot with salmon
159
00:05:29,867 --> 00:05:31,166
but it's a one shop.
160
00:05:31,166 --> 00:05:34,600
So, if I don't get it
on the first try, I'm stuck.
161
00:05:34,600 --> 00:05:36,200
Don't need that island, ever.
162
00:05:36,200 --> 00:05:38,000
I'm gonna make
a pan-roasted salmon
163
00:05:38,000 --> 00:05:40,100
with a Japanese
inspired succotash
164
00:05:40,100 --> 00:05:42,266
with a Dungeness crab
miso butter...
165
00:05:42,266 --> 00:05:44,300
Miso... Where's the corn?
There's the corn.
166
00:05:44,300 --> 00:05:47,000
We have great produce
regional to California.
167
00:05:47,000 --> 00:05:50,066
So I decided that I would
take something from Chico
168
00:05:50,066 --> 00:05:52,000
and mix it with Asian flavors.
169
00:05:52,000 --> 00:05:54,867
Everything gets harder
to see when you're freaking.
170
00:05:54,867 --> 00:05:55,800
All these restaurants
171
00:05:55,800 --> 00:05:57,567
and it's so funny
how many years have gone by.
172
00:05:57,567 --> 00:06:00,100
Even Rawbar was,
what four years ago?
173
00:06:00,100 --> 00:06:02,100
Where am I, where am I?
What do I need?
174
00:06:02,100 --> 00:06:04,367
[Hallock] A regional
fish dish for me,
175
00:06:04,367 --> 00:06:06,567
in our coastal
North Carolina area,
176
00:06:06,567 --> 00:06:07,967
would be shrimp and grits.
177
00:06:07,967 --> 00:06:10,300
But I have to use halibut.
178
00:06:10,300 --> 00:06:12,667
It's not a local fish
where I come from...
179
00:06:12,667 --> 00:06:13,867
Grits, grits, grits.
180
00:06:13,867 --> 00:06:17,266
[Hallock] I just said,
it's gonna be fish and grits.
181
00:06:17,266 --> 00:06:20,100
Cream and cheese
makes good grits.
182
00:06:20,100 --> 00:06:22,800
I also want to make
a nice pan-sauce.
183
00:06:22,800 --> 00:06:23,900
Bacon, I need bacon.
184
00:06:23,900 --> 00:06:26,233
I know there's not
a lot of ingredients
185
00:06:26,600 --> 00:06:28,467
in fish and grits
186
00:06:28,467 --> 00:06:32,100
but still, it gets heavy fast.
187
00:06:32,100 --> 00:06:33,634
[panting] Oh, my God,
I'm out of breath.
188
00:06:36,400 --> 00:06:38,967
Of course.
Chefs just running aimlessly.
189
00:06:40,100 --> 00:06:41,667
Man, that is sneaky.
190
00:06:41,667 --> 00:06:44,800
We have some regional fishes
but they're lake fishes.
191
00:06:44,800 --> 00:06:45,867
Very sneaky.
192
00:06:45,867 --> 00:06:47,467
Very different
than ahi tuna.
193
00:06:47,467 --> 00:06:48,567
Let's see.
194
00:06:48,567 --> 00:06:50,667
[Josh] So, for my
regional fish dish,
195
00:06:50,667 --> 00:06:53,767
I'm thinking of
summertime in Massachusetts.
196
00:06:53,767 --> 00:06:58,600
I'm going to make
grilled ahi tuna
with Yukon potato puree.
197
00:06:58,600 --> 00:07:00,600
[panting] Got the butter,
got that.
198
00:07:00,600 --> 00:07:02,367
Fennel, fennel,
fennel. Here it is.
199
00:07:02,367 --> 00:07:05,166
I wanna make this great
fennel and anchovy salad.
200
00:07:05,166 --> 00:07:06,166
With anchovy.
201
00:07:06,166 --> 00:07:09,734
With... peppers that
I remember my aunt making.
202
00:07:10,467 --> 00:07:12,667
[Tony humming]
203
00:07:12,667 --> 00:07:14,100
My fish is rockfish.
204
00:07:14,100 --> 00:07:16,166
Rockfish is a striped bass.
205
00:07:16,166 --> 00:07:17,500
You have a lot of it
in Maryland.
206
00:07:17,500 --> 00:07:18,367
Yeah, I feel, definitely,
207
00:07:18,367 --> 00:07:19,400
very lucky
that I got this fish.
208
00:07:19,400 --> 00:07:21,000
I wanna make
pan-seared rockfish
209
00:07:21,000 --> 00:07:22,567
and, of course, crab.
210
00:07:22,567 --> 00:07:23,567
Crab.
211
00:07:23,567 --> 00:07:25,300
And of course, I'm gonna go
with a Maryland meat.
212
00:07:25,300 --> 00:07:27,967
-Dungeness is way better
than Maryland. I'm just--
-No. No.
213
00:07:27,967 --> 00:07:29,367
Dungeness is
way better than blue.
214
00:07:29,367 --> 00:07:31,800
He's trying to tell me that
Dungeness crab is better
than blue crab
215
00:07:31,800 --> 00:07:34,266
but that's not, that's not
how we do things in Maryland.
216
00:07:34,266 --> 00:07:36,467
-I'm telling you!
-Let's not
get into this right now.
217
00:07:36,867 --> 00:07:37,867
I'm telling you.
218
00:07:37,867 --> 00:07:40,300
[Tony laughs sarcastically]
This place is...
219
00:07:40,300 --> 00:07:42,667
[Tony] Definitely
better incorporate
Old Bay into there.
220
00:07:42,667 --> 00:07:44,867
Vegetable is...
221
00:07:44,867 --> 00:07:47,100
[Tony] People in Maryland
are proud about their seafood.
222
00:07:47,100 --> 00:07:48,166
They take it serious.
223
00:07:48,166 --> 00:07:49,467
So, definitely
wanna make 'em proud.
224
00:07:51,767 --> 00:07:53,667
Tonight I'm joined
by a panel of judges
225
00:07:53,667 --> 00:07:55,000
so knowledgeable
about seafood,
226
00:07:55,000 --> 00:07:58,500
they should be
on that game show called,
yeah, name that tuna.
227
00:07:58,500 --> 00:08:00,967
We have restaurateur and
cookbook author
228
00:08:00,967 --> 00:08:03,100
and winner of
Tournament of Champions II,
229
00:08:03,100 --> 00:08:05,066
Chef Maneet Chauhan.
230
00:08:05,066 --> 00:08:08,100
Fellow TOC champ,
number three,
231
00:08:08,100 --> 00:08:09,900
the driving force
behind an award winning
232
00:08:09,900 --> 00:08:11,467
Boston culinary empire,
233
00:08:11,467 --> 00:08:13,700
Sweet T herself,
Chef Tiffani Faison.
234
00:08:13,700 --> 00:08:14,700
[cheering]
235
00:08:14,700 --> 00:08:16,166
And Southern California
culinary icon
236
00:08:16,166 --> 00:08:17,867
and expert on seafood dishes
237
00:08:17,867 --> 00:08:19,467
from around the world,
the one and only,
238
00:08:19,467 --> 00:08:20,867
Chef Jet Tila.
239
00:08:20,867 --> 00:08:22,266
All right. Favorite seafood.
240
00:08:22,266 --> 00:08:24,266
-The fresh scallops.
The diverse scallops.
-Fresh scallops, got it.
241
00:08:24,266 --> 00:08:26,467
-Favorite.
-I'll say black cod.
242
00:08:26,467 --> 00:08:27,567
Shellfish, always.
243
00:08:27,567 --> 00:08:28,700
You guys
are gonna get a treat.
244
00:08:28,700 --> 00:08:32,033
All these chefs are really
dynamite seafood chefs.
245
00:08:32,800 --> 00:08:34,166
Rendering bacon.
246
00:08:34,166 --> 00:08:37,467
Hallock's halibut,
simple alliteration there.
So, easy to remember.
247
00:08:37,467 --> 00:08:38,667
All right, Hallock,
what's it gonna be?
248
00:08:38,667 --> 00:08:40,567
[Hallock] I'm making
fish and grits.
249
00:08:40,567 --> 00:08:41,500
Fish and grits?
250
00:08:41,500 --> 00:08:43,166
-[Hallock] Fish and grits.
-Okay.
251
00:08:43,166 --> 00:08:44,266
Are you gonna fry the fish?
252
00:08:44,266 --> 00:08:47,467
No. I'm gonna saute it
with a parmesan crust.
253
00:08:47,467 --> 00:08:49,000
With a parmesan crust. Okay.
254
00:08:49,000 --> 00:08:50,100
I dig it, I dig it.
255
00:08:50,100 --> 00:08:52,400
[Hallock] Gonna season
my seafood.
256
00:08:52,400 --> 00:08:54,166
Halibut is a wonderful fish.
257
00:08:54,166 --> 00:08:56,834
Have I ever
cooked Halibut? No.
258
00:08:57,867 --> 00:08:59,567
I wanted to add
a little bit of texture,
259
00:08:59,567 --> 00:09:03,700
so I blitzed the panko
with the parmesan...
260
00:09:03,700 --> 00:09:05,667
Now I can dredge my fish.
261
00:09:05,667 --> 00:09:08,667
[Hallock] ...hoping
to get a really nice
262
00:09:08,667 --> 00:09:12,934
golden brown crust
but not burn the breadcrumbs.
263
00:09:14,100 --> 00:09:18,800
Is anyone else
confused about Hallock's
application of halibut?
264
00:09:18,800 --> 00:09:21,000
No binder, no fry?
265
00:09:21,000 --> 00:09:23,200
Panko needs to be
surrounded by fat
266
00:09:23,200 --> 00:09:24,467
not direct heat.
267
00:09:24,467 --> 00:09:25,767
[Tiffani] It's just
gonna burn.
268
00:09:25,767 --> 00:09:27,634
I don't wanna burn it.
269
00:09:35,667 --> 00:09:39,100
[Tiffani] All four
of these chefs
are DDD all stars.
270
00:09:39,100 --> 00:09:42,400
Some of Guy's handpicked
fish master favorites.
271
00:09:42,400 --> 00:09:45,767
Asking them to cook a regional
representation of a fish dish.
272
00:09:45,767 --> 00:09:47,000
We're giving them fish that is
273
00:09:47,000 --> 00:09:49,066
not necessarily, like,
domain to their regions.
274
00:09:49,066 --> 00:09:50,667
Not from there.
So, we're asking them
275
00:09:50,667 --> 00:09:52,400
to, kind of, take that fish
and make it their own.
276
00:09:52,400 --> 00:09:53,967
So they're having to
pivot a little bit,
277
00:09:53,967 --> 00:09:56,333
which is pretty normal
in... kitchen.
278
00:09:57,266 --> 00:09:58,300
[Josh] They're getting boiled.
279
00:09:58,300 --> 00:09:59,400
In they go.
280
00:09:59,400 --> 00:10:00,467
What do you got, brother?
281
00:10:00,467 --> 00:10:01,767
[Josh]
Tuna, I'm gonna grill it.
282
00:10:01,767 --> 00:10:04,567
I'm gonna do
some tuna potatoes
with a little creme fraiche.
283
00:10:04,567 --> 00:10:05,800
Right out of the net.
284
00:10:05,800 --> 00:10:07,467
-Just like you caught 'em
in the field.
-There you go.
285
00:10:07,467 --> 00:10:08,634
Tuna and potatoes.
286
00:10:09,867 --> 00:10:11,600
Is that a Minneapolis thing?
287
00:10:11,600 --> 00:10:13,367
[laughs]
It's East coast dish.
288
00:10:13,367 --> 00:10:16,567
These Tomatoes, I'm gonna
make vinaigrette with them
289
00:10:16,567 --> 00:10:17,867
with some red wine vinegar.
290
00:10:17,867 --> 00:10:21,367
Got it. Well,
good luck, buddy,
with 22 and a half minutes.
291
00:10:21,367 --> 00:10:23,100
Salt.
292
00:10:23,100 --> 00:10:27,266
[Josh] One of the pros
to cooking with ahi is that
it doesn't take long to cook.
293
00:10:27,266 --> 00:10:29,600
So I'm throwing them on
at the very end.
294
00:10:29,600 --> 00:10:31,767
Getting ready to
do my fennel salad
295
00:10:31,767 --> 00:10:34,367
and this is a dish that
my aunt would make
296
00:10:34,367 --> 00:10:37,166
on Cape Cod.
So this is East Coast.
297
00:10:37,166 --> 00:10:39,367
I'm gonna chop
these white anchovies,
298
00:10:39,367 --> 00:10:41,233
I'm gonna add some...
pepper to the salad.
299
00:10:42,000 --> 00:10:43,700
[Josh] Being on DDD was crazy.
300
00:10:43,700 --> 00:10:46,266
Chumming with Guy was
an incredible experience.
301
00:10:46,266 --> 00:10:47,767
He talks to you,
he jokes around with you,
302
00:10:47,767 --> 00:10:49,066
he makes you feel comfortable.
303
00:10:49,066 --> 00:10:52,000
Sponge please.
[laughs]
304
00:10:52,000 --> 00:10:53,000
Tastes like summer.
305
00:10:53,000 --> 00:10:55,266
We got those,
blister those bad boys.
306
00:10:56,300 --> 00:10:57,667
What's game plan?
307
00:10:57,667 --> 00:11:01,166
I'm gonna do a little
miso butter pan-roasted salmon
308
00:11:01,166 --> 00:11:04,266
with a Asian flair
on succotash
309
00:11:04,266 --> 00:11:05,400
and some tempura.
310
00:11:05,400 --> 00:11:07,100
Well, that does not
sound boring at all.
311
00:11:07,100 --> 00:11:08,767
It sounds
just like I'm in Chico.
312
00:11:08,767 --> 00:11:11,333
[Darren] The first thing I get
started on is my succotash.
313
00:11:11,667 --> 00:11:12,834
Zucchini...
314
00:11:14,500 --> 00:11:16,600
[Darren] The Asian
aspect of the Rawbar's
315
00:11:16,600 --> 00:11:18,600
coming into play
with this regional dish.
316
00:11:18,600 --> 00:11:21,567
My shito peppers are done
blistering in the fryer.
317
00:11:21,567 --> 00:11:25,367
Gotta go there. Use them all.
Right.
318
00:11:25,367 --> 00:11:27,000
It's gonna add umami.
319
00:11:27,000 --> 00:11:29,467
We're gonna season everything.
320
00:11:29,467 --> 00:11:32,433
Next I want to get started
on my main ingredient, salmon.
321
00:11:32,867 --> 00:11:34,100
Nice.
322
00:11:34,100 --> 00:11:36,300
Guy came up
to film DDD in Chico,
323
00:11:36,300 --> 00:11:39,567
trying to help us when we were
at a pretty tough time,
324
00:11:39,567 --> 00:11:41,467
dealing with
the fires in Paradise.
325
00:11:41,467 --> 00:11:44,567
He came in and built us up.
326
00:11:44,567 --> 00:11:47,500
The episode continues
to bring people in our doors.
327
00:11:47,500 --> 00:11:48,867
I'm honored by it.
328
00:11:48,867 --> 00:11:50,000
How you doing, Tony?
329
00:11:50,000 --> 00:11:51,667
-Great. How you doing?
-Awesome.
330
00:11:51,667 --> 00:11:53,000
What's game plan, my friend?
331
00:11:53,000 --> 00:11:56,066
Seared rockfish filled in
with Old Bay garlic butter.
332
00:11:56,066 --> 00:11:57,667
You know Maryland,
you gotta put crab
on everything.
333
00:11:57,667 --> 00:12:00,467
Yeah, you do.
You out crab on your cereal
as a kid, I believe.
334
00:12:00,467 --> 00:12:01,500
[laughs]
We did, we did.
335
00:12:01,500 --> 00:12:02,767
Where's the veggies
coming into play?
336
00:12:02,767 --> 00:12:04,700
[Tony] A veggie blend.
337
00:12:04,700 --> 00:12:07,867
Balance off the sweetness
of the fish with a little bit
of freshness on the plate.
338
00:12:07,867 --> 00:12:09,367
[Guy] Carrots, asparagus...
339
00:12:09,367 --> 00:12:11,500
-[Tony] Broccolini...
-I dig it.
340
00:12:11,500 --> 00:12:14,000
Jimmy's Famous Seafood
started from my late father.
341
00:12:14,000 --> 00:12:17,066
The DDD effect
is live and well.
342
00:12:17,700 --> 00:12:19,400
My dad would be very proud.
343
00:12:19,400 --> 00:12:22,467
[Guy] We have got
10 minutes left.
You got 10 to be plated.
344
00:12:23,467 --> 00:12:25,667
[Hallock] My halibut
is cooking...
345
00:12:25,667 --> 00:12:27,500
Bacon's looking good.
346
00:12:27,500 --> 00:12:30,200
Okay, my grits
are about to boil.
347
00:12:30,200 --> 00:12:32,266
Meeting Guy
was really fantastic.
348
00:12:32,266 --> 00:12:34,000
We had a good time
349
00:12:34,000 --> 00:12:35,800
just goofing off
a little bit in the kitchen.
350
00:12:35,800 --> 00:12:38,367
You had me at tuna with,
what do we have here?
351
00:12:38,367 --> 00:12:40,567
Avocado emulsed
in corn pico de gallo.
352
00:12:40,567 --> 00:12:42,066
-That's my middle name.
-That's a long middle name.
353
00:12:42,066 --> 00:12:43,467
Yeah, it's what, hyphenated.
354
00:12:43,467 --> 00:12:45,367
Now put a little bit
of butter in there,
355
00:12:45,367 --> 00:12:46,567
some cheese...
356
00:12:47,567 --> 00:12:49,667
[Hallock] Next,
I start my pan sauce
357
00:12:49,667 --> 00:12:53,667
with lots of bacon, garlic,
chicken stock, scallions...
358
00:12:53,667 --> 00:12:56,000
Then, I realize...
359
00:12:56,000 --> 00:12:57,367
I forgot lemons.
360
00:12:57,367 --> 00:13:00,100
-[Darren] You okay, Hallock?
-I forgot some ingredients.
I'm upset.
361
00:13:00,100 --> 00:13:01,567
But I'll use
a little bit of this vinegar.
362
00:13:01,567 --> 00:13:05,100
-Hopefully it'll work.
-[Guy] Seven minutes.
Seven to go.
363
00:13:05,100 --> 00:13:06,166
How's it looking over here?
364
00:13:06,166 --> 00:13:07,467
Good, Chef.
365
00:13:07,467 --> 00:13:08,867
I got my salad finished.
366
00:13:08,867 --> 00:13:10,767
Now, we're gonna
finish this smashed potatoes.
367
00:13:10,767 --> 00:13:14,166
I'm gonna add 'em to this
butter, creme fraiche, salt.
368
00:13:14,166 --> 00:13:18,266
I win $20,000, my daughter
has been asking me
369
00:13:18,266 --> 00:13:20,000
to take her to the Bahamas.
370
00:13:20,000 --> 00:13:21,367
So, that's what
I'm gonna do with it.
371
00:13:21,367 --> 00:13:22,433
Along with her brothers.
372
00:13:26,467 --> 00:13:29,166
The potatoes are lights out.
373
00:13:30,567 --> 00:13:33,133
[Josh] If I overcook
this tuna, I'm done.
374
00:13:33,867 --> 00:13:35,467
So, once
my gold tomatoes are ready,
375
00:13:35,467 --> 00:13:39,000
I'm gonna
put 'em in the blender,
it emulsifies up nicely.
376
00:13:39,000 --> 00:13:40,266
[Guy] Darren,
how we doing, bud?
377
00:13:40,266 --> 00:13:41,467
I think we're doing all right.
378
00:13:41,467 --> 00:13:43,300
My succotash
is working in the pan,
379
00:13:43,300 --> 00:13:44,900
so I get back to my salmon.
380
00:13:44,900 --> 00:13:46,266
[Tiffani] You know
how I love salmon cooked?
381
00:13:46,266 --> 00:13:48,166
I like it, kind of,
cooked through
382
00:13:48,166 --> 00:13:49,100
but slowly.
383
00:13:49,100 --> 00:13:50,166
-[Maneet] Yes.
-Yeah, yeah, yeah.
384
00:13:50,166 --> 00:13:51,367
You know what I mean?
I want it to melt apart.
385
00:13:51,367 --> 00:13:53,734
[Darren] Next, I start working
on my tempura zucchini.
386
00:13:55,266 --> 00:13:56,767
This guy's gonna get dredged.
387
00:13:58,066 --> 00:13:59,467
And I get it frying.
388
00:14:01,867 --> 00:14:03,500
Rockfish,
that's right up my alley.
389
00:14:03,500 --> 00:14:06,100
While my vegetables
are cooking,
I'm gonna be starting my fish.
390
00:14:06,100 --> 00:14:08,166
Season both sides
with some Old Bay,
391
00:14:08,166 --> 00:14:09,800
wanna give it
a quick toss in the flour
392
00:14:09,800 --> 00:14:12,667
to make sure we get some
nice texture on it in the pan.
393
00:14:12,667 --> 00:14:14,166
I'm gonna use that same pan
394
00:14:14,166 --> 00:14:15,333
to build my sauce.
395
00:14:17,266 --> 00:14:20,200
Then I add some garlic butter.
396
00:14:20,200 --> 00:14:21,800
[Guy] This crab
making a debut?
397
00:14:21,800 --> 00:14:24,000
[Tony] It is.
The king of crabs that is.
398
00:14:24,000 --> 00:14:25,467
You want me to
go get to the Dungeness?
399
00:14:25,467 --> 00:14:26,533
[Tony] Cream.
400
00:14:29,367 --> 00:14:30,667
[Guy] Chefs,
we got three minutes.
401
00:14:30,667 --> 00:14:32,667
You gotta be plated in three.
402
00:14:32,667 --> 00:14:34,567
[Josh] All right. Let's go.
403
00:14:34,567 --> 00:14:37,667
First I'm gonna
put down my smashed
creme fraiche potatoes.
404
00:14:37,667 --> 00:14:40,166
Then I'm gonna drizzle
some sun gold vinaigrette.
405
00:14:40,767 --> 00:14:43,266
Then I'm gonna
put the tuna on it
406
00:14:44,266 --> 00:14:45,634
and the slaw on top of that.
407
00:14:46,567 --> 00:14:49,000
Hallock's grits,
it looks really creamy.
408
00:14:49,000 --> 00:14:50,433
[Hallock] First
I plate my grits,
409
00:14:51,000 --> 00:14:52,800
put my halibut on top,
410
00:14:52,800 --> 00:14:55,767
next, I drizzle my pan sauce
over everything.
411
00:14:58,066 --> 00:15:02,100
From the salmon
to the rockfish
to the halibut,
412
00:15:02,100 --> 00:15:03,767
everything looks so good.
413
00:15:03,767 --> 00:15:04,967
[Guy] Two minutes!
414
00:15:06,500 --> 00:15:08,934
[Tony] First thing I do is
get my vegetable blend down,
415
00:15:10,100 --> 00:15:11,734
top it off with my fish,
416
00:15:12,567 --> 00:15:13,900
and then I start scooping out
417
00:15:13,900 --> 00:15:16,133
the jumbo lump crab
and the sauce together.
418
00:15:16,767 --> 00:15:18,367
[Guy] One minute!
419
00:15:18,367 --> 00:15:20,567
[Darren] My succotash
is looking great.
420
00:15:20,567 --> 00:15:22,867
My tempura zucchini,
nice and crispy.
421
00:15:22,867 --> 00:15:24,233
Add 'em to my succotash.
422
00:15:25,367 --> 00:15:26,433
Let's go, chefs.
423
00:15:26,900 --> 00:15:28,066
[Darren laughs]
424
00:15:29,500 --> 00:15:35,467
[Guy] Five, four,
three, two, one,
425
00:15:35,467 --> 00:15:38,033
-that's it.
-[all cheering]
426
00:15:40,667 --> 00:15:41,767
-Okay.
-[Guy] All right, chefs,
427
00:15:41,767 --> 00:15:43,300
it's time to go fishing
428
00:15:43,300 --> 00:15:45,367
for some complements
from the judges.
429
00:15:45,367 --> 00:15:47,066
Let's take it this way.
Follow me.
430
00:15:53,467 --> 00:15:54,400
[Guy] Judges, this is it.
431
00:15:54,400 --> 00:15:56,100
Game one of our DDD seafood,
432
00:15:56,100 --> 00:15:58,567
chefs had to create
a regional fish dish
433
00:15:58,567 --> 00:16:02,100
using the seafood that
ended up in their fishing net.
434
00:16:02,100 --> 00:16:04,567
First up, Chef Hallock
with halibut.
435
00:16:04,567 --> 00:16:05,900
In North Carolina,
436
00:16:05,900 --> 00:16:08,767
shrimp and grits
is a very popular dish.
437
00:16:08,767 --> 00:16:12,266
So, I drift on that,
I made fish and grits.
438
00:16:12,266 --> 00:16:14,967
Used the halibut,
parmesan crust
439
00:16:14,967 --> 00:16:20,100
and I made a broth
with bacon and garlic
440
00:16:20,100 --> 00:16:21,867
then I made cheddar cheese
441
00:16:21,867 --> 00:16:23,734
and parmesan grits
with a kick.
442
00:16:27,166 --> 00:16:32,266
I was really unhappy about
how you smashed that panko
443
00:16:32,266 --> 00:16:33,867
versus frying it,
444
00:16:33,867 --> 00:16:35,667
but you've taught me
a new technique.
445
00:16:35,667 --> 00:16:38,266
Perfectly yielding
delicate halibut.
446
00:16:38,266 --> 00:16:40,066
Bacon was slightly
aggressive here
447
00:16:40,066 --> 00:16:42,667
because halibut
is such a mild fish.
448
00:16:42,667 --> 00:16:45,266
You had enough
with cheese and parmesan.
449
00:16:45,266 --> 00:16:47,767
-Yeah.
-You didn't need to
crush me with bacon.
450
00:16:47,767 --> 00:16:50,500
Although, I'm pretty happy
being crushed with bacon.
451
00:16:50,500 --> 00:16:53,400
-[all laughing]
-So, beautiful plate overall.
452
00:16:53,400 --> 00:16:57,467
I do think that the halibut
needed to be seasoned
a bit more aggressively.
453
00:16:57,467 --> 00:16:59,600
The grits are delicious.
I love the cheese in the grits
454
00:16:59,600 --> 00:17:00,600
and sometimes, you know,
455
00:17:00,600 --> 00:17:02,400
cheese and fish don't really
match up together.
456
00:17:02,400 --> 00:17:05,567
-Right.
-But this is North Carolina
on a plate for sure.
457
00:17:05,567 --> 00:17:07,600
It is all the things
I want from fish and grits.
458
00:17:07,600 --> 00:17:09,667
-My mom used to make
fish and grits.
-Oh, great.
459
00:17:09,667 --> 00:17:11,367
It wasn't like this.
Don't tell my mom.
460
00:17:11,367 --> 00:17:13,100
I won't.
[laughs] I won't.
461
00:17:13,100 --> 00:17:14,266
I'm gonna send her that tape.
462
00:17:14,266 --> 00:17:15,667
-[laughing]
-All right,
thank you very much.
463
00:17:15,667 --> 00:17:18,600
Up next, Chef Tony, rockfish.
What do you have for us, bud?
464
00:17:18,600 --> 00:17:22,266
Rockfish, obviously, being
very regional to, to Maryland,
465
00:17:22,266 --> 00:17:25,000
what I did here was
I prepared it pan-seared
466
00:17:25,000 --> 00:17:28,000
and then I put it in a sauce
with some seafood seasoning
467
00:17:28,000 --> 00:17:30,867
garlic butter,
acid with a lemon, of course.
468
00:17:30,867 --> 00:17:33,367
I had to bring my culture,
being Greek, into it.
469
00:17:33,367 --> 00:17:35,600
Crab meat, we put
crab meat on everything.
470
00:17:35,600 --> 00:17:37,767
We stuff chickens with it,
we stuff fish with it,
471
00:17:37,767 --> 00:17:39,000
we stuff oysters with it...
472
00:17:39,000 --> 00:17:40,367
We stuff Guy with it.
473
00:17:40,367 --> 00:17:42,333
[all laughing]
474
00:17:43,667 --> 00:17:46,600
I love the nod
to the regional cooking
475
00:17:46,600 --> 00:17:49,500
that you did by incorporating
the crab over here.
476
00:17:49,500 --> 00:17:50,500
The dish overall
477
00:17:50,500 --> 00:17:52,767
has a wonderful
amount of acid to it
478
00:17:52,767 --> 00:17:54,667
which is amazing. The citrus.
479
00:17:54,667 --> 00:17:57,367
Using Old Bay and having that
seafood seasoning and saying,
480
00:17:57,367 --> 00:18:00,667
"This is Maryland,
I'm representing Maryland,"
so successful.
481
00:18:00,667 --> 00:18:02,166
I would've liked to
have seen the crab
482
00:18:02,166 --> 00:18:04,800
going a little bit later
in the pan, so it really
retained a little bit of,
483
00:18:04,800 --> 00:18:06,166
like, that lump
and the sweetness,
484
00:18:06,166 --> 00:18:08,767
as opposed to,
kind of, cooking out,
getting a little stringy.
485
00:18:08,767 --> 00:18:10,467
[Jet] So the flavor
of the fish is perfect.
486
00:18:10,467 --> 00:18:12,367
There's a lot going on
on the plate though, man.
487
00:18:12,367 --> 00:18:14,000
Like, there's a,
there's a lot of vegetables.
488
00:18:14,000 --> 00:18:17,066
I think the toughest thing
about cooking here is editing.
489
00:18:17,066 --> 00:18:18,400
And the more you edit,
490
00:18:18,400 --> 00:18:20,333
the more you allow
the fish to shine.
491
00:18:20,567 --> 00:18:21,667
Thank you.
492
00:18:21,667 --> 00:18:23,967
All right, up next,
Chef Josh, ahi tuna.
493
00:18:23,967 --> 00:18:25,000
What do you have for us, Chef?
494
00:18:25,000 --> 00:18:28,367
Judges, today I made for you
a grilled ahi tuna.
495
00:18:28,367 --> 00:18:31,367
There's a little bit of
potato puree under it,
496
00:18:31,367 --> 00:18:32,400
blistered tomatoes,
497
00:18:32,400 --> 00:18:35,967
you also have
a fennel salad slaw.
498
00:18:35,967 --> 00:18:39,266
Around the outside
of the plate, you have
one of my favorite sauces,
499
00:18:39,266 --> 00:18:40,367
I could drink it,
500
00:18:40,367 --> 00:18:43,066
it's a golden
tomato vinaigrette.
501
00:18:47,367 --> 00:18:52,767
I absolutely love the visual
impact that this dish has.
502
00:18:52,767 --> 00:18:54,667
I just want to dive into it.
503
00:18:54,667 --> 00:18:56,100
The vinaigrette is so good,
504
00:18:56,100 --> 00:18:57,100
just want to get a bottle
505
00:18:57,100 --> 00:18:58,600
and put it in it
and take it with me.
506
00:18:58,600 --> 00:19:01,100
-Thank you.
-The fennel slaw, delicious.
507
00:19:01,100 --> 00:19:03,266
[Maneet] The citrus brightness
works great.
508
00:19:03,266 --> 00:19:05,967
The words that
are coming to me
when I eat this is elegant,
509
00:19:05,967 --> 00:19:07,100
it's thoughtful...
510
00:19:07,100 --> 00:19:08,900
You handled
the tuna beautifully.
511
00:19:08,900 --> 00:19:12,000
You've got about a two mm sear
all the way around,
512
00:19:12,000 --> 00:19:14,300
on top of that you've got
a nice, kind of, grill mark.
513
00:19:14,300 --> 00:19:15,767
I'm a sucker
for smashed potatoes.
514
00:19:15,767 --> 00:19:18,000
They're, like,
a little glutinous
but I don't really care.
515
00:19:18,000 --> 00:19:20,400
They're not
Cape Cod summer to me,
if that's what you're selling.
516
00:19:20,400 --> 00:19:24,600
I do think that
this dish could have used
a little bit of editing.
517
00:19:24,600 --> 00:19:26,800
I appreciate the regional nod
518
00:19:26,800 --> 00:19:28,600
of putting
the potatoes over here
519
00:19:28,600 --> 00:19:31,000
but I think that is
one step too much.
520
00:19:31,000 --> 00:19:32,100
Thank you.
521
00:19:32,100 --> 00:19:34,467
[Guy] All right,
not to be out done,
Chef Darren, salmon.
522
00:19:34,467 --> 00:19:35,567
What do you got, bud?
523
00:19:35,567 --> 00:19:37,467
[Darren] I went with
a pan-roasted salmon
524
00:19:37,467 --> 00:19:39,900
over succotash,
very Americana.
525
00:19:39,900 --> 00:19:43,467
I then took it to a style
that fits our restaurant,
526
00:19:43,467 --> 00:19:44,900
with a Dungeness crab butter.
527
00:19:44,900 --> 00:19:48,000
On top, I added
some tempura zucchini
528
00:19:48,000 --> 00:19:50,634
and in place of beans
I added blistered shitos.
529
00:19:54,200 --> 00:19:57,734
This salmon
is cooked perfectly.
530
00:19:58,300 --> 00:19:59,367
Period. Full stop.
531
00:19:59,367 --> 00:20:02,800
It yields yet it's, kind of,
pink in the middle.
532
00:20:02,800 --> 00:20:05,000
The problem with miso is,
it's almost winey,
533
00:20:05,000 --> 00:20:06,467
it has that fermented flavor
534
00:20:06,467 --> 00:20:09,734
and it takes away
a bit from the sweetness
of the natural salmon.
535
00:20:10,266 --> 00:20:11,600
There's a lot on this plate.
536
00:20:11,600 --> 00:20:15,700
Tempura zucchini
and red bell and chilies...
537
00:20:15,700 --> 00:20:18,700
I think
it diminishes the star.
538
00:20:18,700 --> 00:20:20,100
You could've
edited it a little bit.
539
00:20:20,100 --> 00:20:22,100
-Problem I have.
-[Jet] There, there you go.
540
00:20:22,100 --> 00:20:24,600
I, I love the play of colors
on this plate.
541
00:20:24,600 --> 00:20:26,100
It's very inviting.
542
00:20:26,100 --> 00:20:27,166
[Tiffani]
This is really delicious
543
00:20:27,166 --> 00:20:30,166
but I'm a little lost at sea
as regional fish dish...
544
00:20:30,166 --> 00:20:31,967
...on this one.
Like, this definitely, like,
545
00:20:31,967 --> 00:20:33,867
the succotash, I understand
where that comes from.
546
00:20:33,867 --> 00:20:38,266
I understand where tempura
and miso and crab,
that comes from.
547
00:20:38,266 --> 00:20:39,767
This is two
really good dishes.
548
00:20:39,767 --> 00:20:42,233
You gotta pick which ferry
you were gonna get on.
549
00:20:43,166 --> 00:20:44,867
Judges, thank you very much
for your insight.
550
00:20:44,867 --> 00:20:47,367
Chefs, we're gonna send you
back to the kitchens.
551
00:20:47,367 --> 00:20:48,600
We will call you back
when we have a decision.
552
00:20:48,600 --> 00:20:53,000
Unfortunately, one will be
set adrift to the open sea.
553
00:20:53,000 --> 00:20:55,166
-[chuckles]
-[Guy] And the other three
will stay for more suffering.
554
00:20:55,166 --> 00:20:56,567
I mean, for more competition.
555
00:20:56,567 --> 00:20:58,100
Thank you very much.
Great job.
556
00:20:58,100 --> 00:21:01,000
[suspenseful music]
557
00:21:01,000 --> 00:21:03,667
Judges, do any of these chefs
deserve to get the hook?
558
00:21:04,667 --> 00:21:06,667
20 points available
in gameplay,
559
00:21:06,667 --> 00:21:09,333
20 points available in taste,
10 points for plating.
560
00:21:23,567 --> 00:21:25,367
Someone's gotta win,
somebody's gotta lose.
561
00:21:25,367 --> 00:21:28,533
Let's take a look.
First, we'll start off
with Chef Tony.
562
00:21:30,100 --> 00:21:32,500
14 out of 20 in gameplay.
563
00:21:32,500 --> 00:21:35,000
16 out of 20 in taste.
564
00:21:35,000 --> 00:21:37,634
7 out of 10 for plating,
for a 37.
565
00:21:39,467 --> 00:21:43,467
Chef Hallock,
17 out of 20 gameplay.
566
00:21:43,467 --> 00:21:45,867
-18 for taste.
-[Hallock] Ooh.
567
00:21:45,867 --> 00:21:48,567
[Guy] 8 for plating,
for a 43. Whoa!
568
00:21:48,567 --> 00:21:50,467
-[whoops]
-[Jet] Wow. Nice job.
569
00:21:50,467 --> 00:21:54,834
Score to beat is a 43.
Score to get over
is a 37. Darren.
570
00:21:55,867 --> 00:21:58,200
15 out of 20 in gameplay.
571
00:21:58,200 --> 00:22:00,133
16 out of 20 in taste.
572
00:22:01,767 --> 00:22:06,367
7 for plating for a 38,
edging out Tony by one point.
573
00:22:06,367 --> 00:22:10,834
Josh, you have to get
better than a 37,
or you're going home.
574
00:22:12,100 --> 00:22:13,867
15.
575
00:22:13,867 --> 00:22:15,867
-16 out of 20.
-[Jet] Whoa!
576
00:22:17,567 --> 00:22:21,767
-[Guy] And a 7,
also for a 38.
-[Jet] Oh, what?
577
00:22:21,767 --> 00:22:26,500
Tony, no representation
of who you are and what
your family does,
578
00:22:26,500 --> 00:22:29,500
because there is a line
out the door in Baltimore.
579
00:22:29,500 --> 00:22:30,667
Great having you here.
580
00:22:30,667 --> 00:22:32,500
Feeling a little down
about the score.
581
00:22:32,500 --> 00:22:33,867
I should've done better.
582
00:22:33,867 --> 00:22:36,967
Now, I'm part
of the Triple-D family
and the Triple-G family.
583
00:22:36,967 --> 00:22:38,433
It's the best of both worlds.
584
00:22:42,400 --> 00:22:43,767
Here we are, final round.
585
00:22:43,767 --> 00:22:47,266
Chef Hallock,
you're in the lead
with a whopping 43.
586
00:22:47,266 --> 00:22:49,667
Darren and Josh are both
at 38.
587
00:22:49,667 --> 00:22:51,133
For your second challenge,
588
00:22:52,400 --> 00:22:54,233
I want you
to make the judges...
589
00:22:55,667 --> 00:22:58,567
a Shellfish Spectacular.
590
00:22:59,400 --> 00:23:01,533
So, instead of fishing
for your seafood,
591
00:23:02,100 --> 00:23:03,867
Hunter had a great idea,
592
00:23:03,867 --> 00:23:05,266
he's gonna make you
dig for it.
593
00:23:05,266 --> 00:23:08,066
[dramatic music]
594
00:23:10,066 --> 00:23:12,266
All right, you've heard of
digging for clams.
595
00:23:12,266 --> 00:23:14,066
Now, you're gonna be digging
for cans.
596
00:23:14,066 --> 00:23:18,467
This, ladies and gentlemen,
is Cans in the Sand.
597
00:23:18,467 --> 00:23:23,700
Hunter had buried four cans
containing mysterious
shellfish in the sand.
598
00:23:23,700 --> 00:23:26,166
You'll each take a turn
digging in the sand
599
00:23:26,166 --> 00:23:28,700
until you uncover
a mystery can.
600
00:23:28,700 --> 00:23:31,200
Whatever is in the can
that you pick out
601
00:23:31,200 --> 00:23:35,400
must be featured
in your Shellfish Spectacular.
602
00:23:35,400 --> 00:23:36,900
-Chef Hallock, you're first.
-Okay.
603
00:23:36,900 --> 00:23:38,200
[Guy] So we're gonna let you
be the first to dig.
604
00:23:38,200 --> 00:23:41,033
Come on up. Step up,
step in, and dig in the sand.
605
00:23:42,100 --> 00:23:44,100
[Hallock] I'm going
with this one. [laughs]
606
00:23:44,100 --> 00:23:46,300
-[Guy] There we go.
-Oh, tiny shrimp.
607
00:23:46,300 --> 00:23:48,600
-[Guy] Oh, yes!
-Oh, I was hoping for clams.
608
00:23:48,600 --> 00:23:51,800
Oh, yum, yum, yum!
Tiny shrimp.
609
00:23:51,800 --> 00:23:55,166
Shrimp are great,
but tiny shrimp in a can?
610
00:23:55,166 --> 00:23:56,834
Sounds like cat food to me.
611
00:23:58,767 --> 00:24:00,500
-[Guy] We've got...
-Ooh.
612
00:24:00,500 --> 00:24:02,367
-[Guy laughs]
-Canned squid.
613
00:24:02,367 --> 00:24:03,967
-[Guy whoops]
-Canned squid.
614
00:24:03,967 --> 00:24:05,567
Canned squid.
615
00:24:05,567 --> 00:24:07,867
I've never even seen
or heard of canned squid.
616
00:24:07,867 --> 00:24:09,000
Can't wait.
617
00:24:09,000 --> 00:24:10,667
-You can...
-Can wait.
618
00:24:10,667 --> 00:24:12,000
You can wait.
619
00:24:12,000 --> 00:24:13,367
Smoked oysters.
620
00:24:13,367 --> 00:24:17,000
I love oysters.
I do not like canned oysters.
621
00:24:17,000 --> 00:24:18,200
I thought
it was gonna be sardines.
622
00:24:18,200 --> 00:24:20,400
They're yucky.
623
00:24:20,400 --> 00:24:26,767
[Guy] Tiny shrimp,
smoked oysters,
and canned squid. Mmm.
624
00:24:26,767 --> 00:24:29,967
Now, you can use
all the other fresh shellfish
that you want,
625
00:24:29,967 --> 00:24:33,266
but you must include
that key ingredient
in your dish.
626
00:24:33,266 --> 00:24:36,500
Remember, you have
30 minutes to create
your Shellfish Spectacular
627
00:24:36,500 --> 00:24:39,000
featuring your crazy
canned surprise.
628
00:24:39,000 --> 00:24:41,266
You ready? I'm just
gonna make it easy on ya.
629
00:24:41,266 --> 00:24:45,000
-I'm gonna start at 99. 99...
-[all laughing]
630
00:24:45,000 --> 00:24:49,700
And three, and two,
and one, go.
631
00:24:49,700 --> 00:24:52,500
-[dramatic instrumental music]
-That was good.
632
00:24:52,500 --> 00:24:53,634
Oh, sorry.
633
00:24:54,967 --> 00:24:56,667
[Guy] Shellfish Spectacular.
634
00:24:56,667 --> 00:24:59,166
We have all kinds
of shellfish.
635
00:24:59,166 --> 00:25:02,667
Tiny shrimp in a can?
How is that
gonna be spectacular?
636
00:25:02,667 --> 00:25:07,166
In the South,
a low country boil
is a fairly common dish.
637
00:25:07,166 --> 00:25:09,767
I'm gonna add so many
spectacular shellfish
638
00:25:09,767 --> 00:25:12,700
that these canned tiny shrimp
are just gonna slip right in.
639
00:25:12,700 --> 00:25:15,266
Things like lobster
and crab...
640
00:25:15,266 --> 00:25:17,867
-Excuse me.
-...we throw it all in a pot
with some sausage.
641
00:25:17,867 --> 00:25:18,967
Yes. Andouille.
642
00:25:19,767 --> 00:25:20,667
Produce.
643
00:25:20,667 --> 00:25:23,367
Potato. Corn.
644
00:25:24,400 --> 00:25:26,600
I'm going to bring this dish
together with a broth.
645
00:25:26,600 --> 00:25:28,800
Chicken stock. Tomatoes.
646
00:25:28,800 --> 00:25:33,166
When I hear "Spectacular,"
I know the judges
are gonna want spectacular!
647
00:25:33,166 --> 00:25:34,967
All right. We're good.
648
00:25:34,967 --> 00:25:38,100
[Guy] You got crab,
you got shrimp, oysters.
649
00:25:38,100 --> 00:25:39,834
You got soft-shell crab.
650
00:25:41,200 --> 00:25:43,667
The judges are looking for
an extravaganza.
651
00:25:43,667 --> 00:25:46,767
So what better way
than to give them
two different dishes?
652
00:25:46,767 --> 00:25:50,667
For my Shellfish Spectacular,
I'm making
Thoma Ka Thai steamers,
653
00:25:50,667 --> 00:25:53,767
as well as
a lobster thermidor.
654
00:25:54,266 --> 00:25:55,967
Tail. Sorry about that.
655
00:25:55,967 --> 00:25:59,266
I grabbed all of the shellfish
to go into
my Thoma Ka Thai steamer.
656
00:25:59,266 --> 00:26:04,000
My scallops, my prawns,
my mussels, some soft-shell
crab, my clams.
657
00:26:04,000 --> 00:26:05,200
We got that covered.
658
00:26:05,200 --> 00:26:07,767
For my Thai coconut
curry broth, I grabbed
coconut milk,
659
00:26:07,767 --> 00:26:12,166
Thai red curry paste,
lemongrass, lime leaves,
fresh Thai chilies.
660
00:26:12,166 --> 00:26:13,233
There's a lot in there.
661
00:26:13,800 --> 00:26:14,967
Canned squid.
662
00:26:14,967 --> 00:26:17,100
I, really, at this point,
still haven't figured out
663
00:26:17,100 --> 00:26:18,767
how I'm gonna use
my canned squid.
664
00:26:18,767 --> 00:26:21,100
But I'm gonna bring
more than they want,
665
00:26:21,100 --> 00:26:22,533
more than they could ever eat.
666
00:26:23,100 --> 00:26:24,100
Here?
667
00:26:24,100 --> 00:26:26,266
I used to go digging
for clams all the time,
668
00:26:26,266 --> 00:26:27,734
and then I pulled a mussel.
669
00:26:29,800 --> 00:26:32,767
[Josh] I'm thinking
of smoked cioppino.
670
00:26:32,767 --> 00:26:35,200
So I'm just gonna grab
a ton of seafood.
671
00:26:35,200 --> 00:26:42,367
Scallops, Maine lobster,
spiny lobster, mussels, clams,
and head-on shrimp.
672
00:26:42,667 --> 00:26:43,467
Let's go.
673
00:26:43,467 --> 00:26:45,266
In order to make
this cioppino base,
674
00:26:45,266 --> 00:26:50,266
I'm gonna grab
white wine, onion,
and San Marzano tomatoes.
675
00:26:50,266 --> 00:26:55,767
But canned smoked...
[in slow-motion] oysters?
676
00:26:55,767 --> 00:26:58,066
I'm gonna add these smoked
oysters to the cioppino.
677
00:26:58,066 --> 00:27:00,100
They've gotta be
front and center
'cause they're a wham.
678
00:27:00,100 --> 00:27:01,367
All right, let's go.
679
00:27:01,367 --> 00:27:03,000
What's the one
you're worried about the most,
680
00:27:03,000 --> 00:27:05,467
baby shrimp, squid,
or smoked oysters?
681
00:27:05,467 --> 00:27:07,867
-Squid.
-I am squid, personally.
682
00:27:07,867 --> 00:27:09,000
I am smoked oysters.
683
00:27:09,000 --> 00:27:11,300
These squid games
are going to be dangerous
for us.
684
00:27:11,300 --> 00:27:12,467
Oh, man!
685
00:27:12,467 --> 00:27:14,667
-We may not make it
out of here alive.
-Oh, man!
686
00:27:19,800 --> 00:27:22,066
This is really interesting
for all three of these chefs.
687
00:27:22,066 --> 00:27:24,767
All of their canned shellfish
has to chill up
688
00:27:24,767 --> 00:27:26,166
and also be masked
a little bit.
689
00:27:26,166 --> 00:27:28,367
And they still have to,
really, highlight the rest
of the shellfish
690
00:27:28,367 --> 00:27:30,100
that they choose to use.
691
00:27:30,100 --> 00:27:33,767
Shellfish is such an exciting,
like, round, right?
692
00:27:33,767 --> 00:27:36,767
[singing] Back it up,
back it up, back it up,
canned shellfish!
693
00:27:36,767 --> 00:27:38,033
[all laughing]
694
00:27:38,033 --> 00:27:40,767
-Chef, what have we got?
-[Darren] We're doing
a curry in a hurry.
695
00:27:40,767 --> 00:27:44,500
Thai steamer
using coconut milk,
lime leaves,
696
00:27:44,500 --> 00:27:46,967
fresh galangal root,
take our curry paste
697
00:27:46,967 --> 00:27:49,000
and, then, lastly,
some Thai chilies.
698
00:27:49,000 --> 00:27:50,867
How did that squid turn out?
How does it look?
699
00:27:50,867 --> 00:27:52,900
[Darren] Still working
on the squid.
700
00:27:52,900 --> 00:27:54,367
I've never had it in my life.
701
00:27:54,367 --> 00:27:56,300
-Little bit of
a learning curve.
-Yeah. It's good.
702
00:27:56,300 --> 00:27:57,600
-Well done.
-It's good.
703
00:27:57,600 --> 00:28:03,367
I'll add my clams, mussels,
my scallops, my shrimp.
704
00:28:04,000 --> 00:28:05,367
What a way to boil.
705
00:28:07,266 --> 00:28:08,467
[Guy] All right, chef,
what's on the menu?
706
00:28:08,467 --> 00:28:11,300
We're having an upscale
low country boil.
707
00:28:11,300 --> 00:28:14,000
-Okay.
-[Hallock] Over and above
what you normally think of
708
00:28:14,000 --> 00:28:16,600
-when you think of
a low country boil.
-Got it.
709
00:28:16,600 --> 00:28:20,367
I'm going to start my broth
first, because it's gonna take
time for the flavors to build.
710
00:28:20,367 --> 00:28:25,767
I have onions, tomatoes,
sausage, some crab meat
in there.
711
00:28:25,767 --> 00:28:30,500
And we're gonna deglaze
with beer and stock.
712
00:28:30,500 --> 00:28:34,433
[exhales] Sure would like
to be drinking that beer
right now. [laughs]
713
00:28:35,000 --> 00:28:36,667
Let me try these tiny shrimp.
714
00:28:37,800 --> 00:28:40,100
Oh, my God, those are tiny!
715
00:28:40,100 --> 00:28:41,500
Can they be part of my broth?
716
00:28:41,500 --> 00:28:44,567
The flavors in the reducing
broth will help erase
717
00:28:44,567 --> 00:28:48,100
the canned flavor
of those shrimp.
718
00:28:48,100 --> 00:28:51,567
This broth is what's tying
all my flavors together.
719
00:28:51,567 --> 00:28:54,367
Uh, I'm okay. The clock
is ticking too quickly.
720
00:28:54,367 --> 00:28:55,800
[Guy] All right, chef,
how are you looking?
721
00:28:55,800 --> 00:28:57,867
[Josh] I'm making
a smoked cioppino
722
00:28:57,867 --> 00:29:02,700
and a smoked saffron aioli
with a crouton dredger.
723
00:29:02,700 --> 00:29:04,200
Over the top. Beautiful.
724
00:29:04,200 --> 00:29:07,367
The base flavors, a little
seafood stock.
What else we got?
725
00:29:07,367 --> 00:29:08,567
[Josh] White wine.
726
00:29:08,567 --> 00:29:10,467
-[Guy] Tomatoes.
-[Josh] Yup.
727
00:29:10,467 --> 00:29:12,867
When I think cioppino,
I think spectacular,
728
00:29:12,867 --> 00:29:15,000
just because of the amount
of shellfish that's in it.
729
00:29:15,000 --> 00:29:16,400
My clams.
730
00:29:16,400 --> 00:29:19,166
Mussels, thyme,
some more shellfish?
731
00:29:19,166 --> 00:29:21,300
[Josh] Some lobster,
head-on shrimp.
732
00:29:21,300 --> 00:29:22,767
I like where this is going.
733
00:29:22,767 --> 00:29:25,100
Smoked oysters,
they're already cooked,
734
00:29:25,100 --> 00:29:26,900
so they're going
into my cioppino
735
00:29:26,900 --> 00:29:29,200
and they're into
the saffron aioli as well.
736
00:29:29,200 --> 00:29:31,867
In a lot of our can battles,
this is really classic,
737
00:29:31,867 --> 00:29:34,600
do you lean into it
or do you, like,
hide it, essentially.
738
00:29:34,600 --> 00:29:36,667
Do you let it go away
and become a part of the dish,
739
00:29:36,667 --> 00:29:38,867
or do you highlight it
and let it shine?
740
00:29:38,867 --> 00:29:41,767
All right, let's do it.
It's time to add the whammy.
741
00:29:41,767 --> 00:29:43,867
Smoked oysters, in they go.
742
00:29:43,867 --> 00:29:45,667
And I really
had to taste it now.
743
00:29:47,000 --> 00:29:49,600
I have to ensure
that the smoke
is working in it.
744
00:29:49,600 --> 00:29:51,233
Smoky cioppino.
745
00:29:51,800 --> 00:29:53,467
There we go.
746
00:29:53,467 --> 00:29:55,367
[Guy] 15 minutes! 15 to go!
747
00:29:55,367 --> 00:29:58,266
Oh, this guy.
What am I gonna do
with you?
748
00:29:58,266 --> 00:29:59,667
I gotta use this canned squid.
749
00:29:59,667 --> 00:30:01,100
Let's see what this
tastes like.
750
00:30:01,100 --> 00:30:05,000
Somebody would have to be
very, very hungry
to use this product.
751
00:30:05,000 --> 00:30:06,367
Oh, I love it.
752
00:30:06,367 --> 00:30:09,467
Earthy, salty, sweet.
753
00:30:09,467 --> 00:30:12,166
Think it'll lend itself
pretty well to a thermidor...
754
00:30:12,166 --> 00:30:16,567
...to make a nice filling
for my lobster tail,
my canned squid.
755
00:30:16,567 --> 00:30:19,900
If I win today,
the first thing I'm gonna do
is throw a party for my staff.
756
00:30:19,900 --> 00:30:21,500
They're the reason I'm here.
757
00:30:21,500 --> 00:30:24,100
They're there
keeping the restaurant going,
while I'm here playing games.
758
00:30:24,100 --> 00:30:26,100
Any money left over
from that party is gonna
759
00:30:26,100 --> 00:30:28,634
help us open up the next phase
of the Rawbar.
760
00:30:29,467 --> 00:30:30,734
A little heat.
761
00:30:33,100 --> 00:30:34,867
I, finally,
caramelize my filling
762
00:30:34,867 --> 00:30:37,266
under the broiler
since we don't have
much time.
763
00:30:38,000 --> 00:30:39,500
But I know, with gameplay...
764
00:30:39,500 --> 00:30:41,567
I know I gotta do
more than one thing with it.
765
00:30:41,567 --> 00:30:43,100
I don't wanna hide it
all the way.
766
00:30:43,100 --> 00:30:44,000
I dredge 'em.
767
00:30:44,000 --> 00:30:45,133
What the heck, all right.
768
00:30:47,266 --> 00:30:48,700
Gotta play the game.
769
00:30:48,700 --> 00:30:50,433
Go real light on this one.
770
00:30:51,667 --> 00:30:53,800
Let's see
what this tastes like.
771
00:30:53,800 --> 00:30:55,934
[tense instrumental music]
772
00:30:58,166 --> 00:31:00,066
[Hallock] My broth
is reducing.
773
00:31:00,066 --> 00:31:02,667
All right, now I need to get
my seafood ready.
774
00:31:02,667 --> 00:31:05,300
I get my lobsters and prawn
on the grill.
775
00:31:05,300 --> 00:31:08,300
Just gonna mark these.
How hot, huh?
776
00:31:08,300 --> 00:31:09,467
Right in the middle.
777
00:31:09,467 --> 00:31:12,166
I get my clams cooking
with some white wine.
778
00:31:12,166 --> 00:31:14,066
I gotta get my clams going.
779
00:31:14,066 --> 00:31:18,433
Scallops on the plancha
because I want to give them
a nice sear.
780
00:31:21,600 --> 00:31:25,900
To fully play the game,
I want the judges to see
my canned tiny shrimp.
781
00:31:25,900 --> 00:31:28,266
I decide to fry
some of the canned
tiny shrimp.
782
00:31:28,266 --> 00:31:29,567
Cornstarch.
783
00:31:32,467 --> 00:31:34,066
So I have a lot
going on in this round.
784
00:31:34,066 --> 00:31:35,300
It would have been
a lot easier
785
00:31:35,300 --> 00:31:38,100
if I had just cooked
everything together
in one pot.
786
00:31:38,100 --> 00:31:39,567
But it needs
to be spectacular,
787
00:31:39,567 --> 00:31:42,834
so I'm just trying
to really go for it
with all this shellfish.
788
00:31:47,367 --> 00:31:50,066
[Josh] While my cioppino base
in now cooking,
789
00:31:50,066 --> 00:31:52,166
I'm gonna get
my shellfish going.
790
00:31:52,166 --> 00:31:53,834
I'm gonna sear scallops.
791
00:31:55,200 --> 00:31:56,667
Whole head-on shrimp.
792
00:31:59,166 --> 00:32:01,066
Now, let's get
that saffron aioli going.
793
00:32:01,066 --> 00:32:04,367
Everything looks good.
I've got some garlic,
some saffron,
794
00:32:04,367 --> 00:32:07,734
little bit of white wine,
and a little bit of harissa.
795
00:32:08,200 --> 00:32:10,266
Add some egg yolk.
796
00:32:10,266 --> 00:32:12,634
Get those, kind of,
blending together.
797
00:32:14,266 --> 00:32:16,467
And I also add smoked oysters.
798
00:32:16,467 --> 00:32:18,367
So we'll have two
different uses for 'em.
799
00:32:18,367 --> 00:32:20,734
They're going into here
and they're in the sauce.
800
00:32:21,867 --> 00:32:23,433
[Guy] Three minutes!
Three to go!
801
00:32:25,000 --> 00:32:28,400
[Darren] First thing I do
is put my rice noodles
in my bowl.
802
00:32:28,400 --> 00:32:31,900
Next, I start trying to get
all the different types
of shellfish
803
00:32:31,900 --> 00:32:33,066
in each one of the bowls.
804
00:32:35,066 --> 00:32:37,467
Get enough of that broth
over the shellfish.
805
00:32:39,800 --> 00:32:42,767
My key ingredient, the squid,
ready to go.
806
00:32:43,500 --> 00:32:44,367
All right.
807
00:32:44,367 --> 00:32:47,066
My lobster thermidor
is looking good.
808
00:32:48,967 --> 00:32:50,834
[Guy] Two minutes, chefs!
Two to go!
809
00:32:51,467 --> 00:32:52,667
All right.
810
00:32:52,667 --> 00:32:55,367
First, I put down my potatoes.
I think they're pretty good.
811
00:32:55,367 --> 00:32:59,500
Then I put down
my charred corn,
followed by the clams.
812
00:32:59,500 --> 00:33:01,867
Okay. Ooh, don't want them
to hit the thyme.
813
00:33:01,867 --> 00:33:03,700
I taste the broth.
814
00:33:03,700 --> 00:33:08,266
It tastes well-balanced,
so I know that it's ready
to plate.
815
00:33:08,266 --> 00:33:10,567
Oh, sweep the broth.
816
00:33:10,567 --> 00:33:14,500
Once my lobster and prawns
are opaque, I know
that they are ready to plate.
817
00:33:14,500 --> 00:33:15,734
Broth.
818
00:33:16,100 --> 00:33:17,500
Prawn.
819
00:33:17,500 --> 00:33:22,433
Then, I'm garnishing
with my tiny canned
fried shrimp.
820
00:33:24,500 --> 00:33:25,834
[Guy] One minute!
821
00:33:28,600 --> 00:33:29,967
[Josh] Let's get
the broth down.
822
00:33:32,266 --> 00:33:35,367
Then I'm gonna add
the head-on whole shrimp.
823
00:33:35,367 --> 00:33:38,867
I'm gonna garnish
around the outside
of the scallops.
824
00:33:39,867 --> 00:33:42,100
My grilled bread,
right on to the side.
825
00:33:42,100 --> 00:33:44,500
And I'm gonna put
my aioli right on it.
826
00:33:44,500 --> 00:33:48,867
[Guy] Four, three, two, one!
827
00:33:48,867 --> 00:33:51,634
-That's it!
-[all cheering]
828
00:33:53,300 --> 00:33:55,767
-[exhales]
-All right.
829
00:33:55,767 --> 00:33:59,000
Chefs, I gotta tell ya,
I wish I could eat
all of those by myself,
830
00:33:59,000 --> 00:34:00,900
but that would be shellfish.
831
00:34:00,900 --> 00:34:03,767
-[all laughing]
-Let's take it to the judges.
Right this way.
832
00:34:09,467 --> 00:34:13,467
All right, judges,
here we are. Game two,
Triple-D Seafood.
833
00:34:13,467 --> 00:34:15,767
The chefs had to find
a Can in the Sand
834
00:34:15,767 --> 00:34:19,567
and use its content
in their
Shellfish Spectacular.
835
00:34:19,567 --> 00:34:23,967
Up first, Chef Darren
and canned squid. Wow!
836
00:34:23,967 --> 00:34:26,100
-Mmm.
-[Tiffani] Mmm.
837
00:34:26,100 --> 00:34:27,700
Today, I made you two dishes.
838
00:34:27,700 --> 00:34:31,700
Thoma Ka Thai steamer,
a variation of a Thai
coconut curry
839
00:34:31,700 --> 00:34:34,500
where I've steamed mussels,
clams, scallops, shrimp,
840
00:34:34,500 --> 00:34:37,166
and topped it with fried
canned squid.
841
00:34:37,166 --> 00:34:40,367
Secondary, I made a filling
for a lobster thermidor.
842
00:34:40,367 --> 00:34:44,333
Chanterelle mushrooms,
button mushrooms,
canned squid, cream, sherry.
843
00:34:47,166 --> 00:34:50,166
Cookery on this seafood
is a masterclass.
844
00:34:50,166 --> 00:34:52,467
I love the fact
that you decided to go
845
00:34:52,467 --> 00:34:53,667
with the direction
of the curry,
846
00:34:53,667 --> 00:34:56,767
because the sweetness
of the coconut
goes so beautifully
847
00:34:56,767 --> 00:34:59,100
with shellfish. Delicious.
848
00:34:59,100 --> 00:35:02,667
I am not a fan
of the deep-fried
canned squid.
849
00:35:02,667 --> 00:35:04,667
It actually takes away
from the beauty of the dish.
850
00:35:04,667 --> 00:35:06,800
The lobster,
cooked beautifully.
851
00:35:06,800 --> 00:35:11,667
It just seems like I forgot
to put it on the plate,
so I'm giving it on the side.
852
00:35:11,667 --> 00:35:14,066
The curry is great,
853
00:35:14,066 --> 00:35:18,166
but there's not enough sauce
to bring it all together.
854
00:35:18,467 --> 00:35:20,000
Thank you.
855
00:35:20,000 --> 00:35:23,266
All right, up next, Chef Josh.
Smoked oysters. What do you
have for us, chef?
856
00:35:23,266 --> 00:35:26,000
Today, I did
a smoked cioppino.
857
00:35:26,000 --> 00:35:31,066
So you've got two different
kinds of lobster,
seared scallops, whole shrimp.
858
00:35:31,066 --> 00:35:34,266
So the smoked oysters,
they go into the cioppino
at the very end,
859
00:35:34,266 --> 00:35:36,734
to add a little bit
of more rich smokiness to it.
860
00:35:40,867 --> 00:35:43,066
I looked down on this plate
and this is an absolute feast.
861
00:35:43,066 --> 00:35:44,867
I like the smoked oysters
in this.
862
00:35:44,867 --> 00:35:47,066
I like the flavor
that it brings to the broth.
863
00:35:47,066 --> 00:35:50,000
The problem is,
the smoked oysters themselves
864
00:35:50,000 --> 00:35:53,000
could've been processed into
enriching the broth.
865
00:35:53,000 --> 00:35:55,300
It's a great ingredient,
it could've been
worked in better.
866
00:35:55,300 --> 00:35:57,567
The sauce that you've created
is delicious.
867
00:35:57,567 --> 00:36:00,700
It's got all the liqueur
that you get from the seafood.
868
00:36:00,700 --> 00:36:04,467
But this needs acid.
Like, just some lemon
on the side.
869
00:36:04,467 --> 00:36:08,100
This literally looks like
the ocean as, like,
a Rockettes show.
870
00:36:08,100 --> 00:36:10,266
It's like, [singing]
Seafood Spectacular!
871
00:36:10,266 --> 00:36:12,200
Like, I totally get that
on this dish.
872
00:36:12,200 --> 00:36:13,667
Can you do that
one more time for me?
873
00:36:13,667 --> 00:36:16,000
-[sings] Seafood Spectacular!
-[all laughing]
874
00:36:16,000 --> 00:36:17,667
What? Is it not? You see it.
875
00:36:17,667 --> 00:36:20,367
This is missing
the anise component.
876
00:36:20,367 --> 00:36:24,367
I think that would bring
a lot to the sophistication
and depth of this dish.
877
00:36:24,367 --> 00:36:29,200
Last, but not least,
Chef Hallock. Tiny shrimp.
What do you have for us?
878
00:36:29,200 --> 00:36:32,400
[Hallock] I made an upscale
low country boil.
879
00:36:32,400 --> 00:36:35,000
Sausage, corn, potato.
880
00:36:35,000 --> 00:36:38,166
For my tiny shrimp,
I just put it in my broth.
881
00:36:38,166 --> 00:36:40,100
Then, I steamed some clams.
882
00:36:40,100 --> 00:36:45,433
I grilled some larger prawns
and some lobster tail.
883
00:36:49,266 --> 00:36:53,100
Hallock, I love the idea
of the upscale
low country boil.
884
00:36:53,100 --> 00:36:58,166
I love the broth
that you have created.
The liqueur is delicious.
885
00:36:58,166 --> 00:36:59,767
[Jet] This is so much fun.
886
00:36:59,767 --> 00:37:04,000
The play between
the savoriness of the sausage,
the sweetness of the corn
887
00:37:04,000 --> 00:37:06,600
are perfect pairs
to the sweetness
of the seafood.
888
00:37:06,600 --> 00:37:08,266
I think you did
the right thing
with the shrimp.
889
00:37:08,266 --> 00:37:09,467
They weren't much
to play with,
890
00:37:09,467 --> 00:37:11,400
so you know what,
you gave them some texture.
891
00:37:11,400 --> 00:37:13,900
My issue is, I wish
I had more broth.
892
00:37:13,900 --> 00:37:18,467
I need every piece of seafood
to swim in something
and to bring it all together.
893
00:37:18,467 --> 00:37:21,867
I understand kind of thinking,
"All right, this round,
I wanna do upscale."
894
00:37:21,867 --> 00:37:23,667
I think we get a little lost
when you think upscale.
895
00:37:23,667 --> 00:37:25,767
There's a reason
we do boils the way
we do 'em.
896
00:37:25,767 --> 00:37:27,567
This also needs a lot of fat.
897
00:37:27,567 --> 00:37:32,367
-It needs just, like,
a ton of butter in here.
-Okay.
898
00:37:32,367 --> 00:37:35,800
Judges, thank you.
Chefs, nice job.
That wasn't an easy one.
899
00:37:35,800 --> 00:37:38,300
This is anybody's game.
Gonna send you back
to the kitchens.
900
00:37:38,300 --> 00:37:39,967
We'll call you when we have
the decision. Thank you.
901
00:37:40,266 --> 00:37:41,667
Great job.
902
00:37:44,100 --> 00:37:47,800
Well, chefs,
which kitchen station cooked
the best crustacean?
903
00:37:47,800 --> 00:37:49,100
[all laughing]
904
00:37:49,100 --> 00:37:52,367
20 points available
in gameplay, 20 points
available in taste,
905
00:37:52,367 --> 00:37:53,667
10 points for plating.
906
00:37:58,100 --> 00:37:59,367
Let's take a look here.
907
00:37:59,367 --> 00:38:02,300
I got Darren and Josh
in a tie for second.
908
00:38:02,300 --> 00:38:08,000
Josh, 14 out of 20
in gameplay,
15 out of 20 in taste
909
00:38:08,000 --> 00:38:12,433
7 for plating, for a 36,
and a score of 74.
910
00:38:14,000 --> 00:38:16,834
Darren's gotta beat 36,
at this point.
911
00:38:17,667 --> 00:38:20,200
14 out 20, also, in gameplay.
912
00:38:20,200 --> 00:38:22,367
15, also, out of taste.
913
00:38:22,367 --> 00:38:26,066
6 out of plating, for a 35,
falling a point behind.
914
00:38:27,266 --> 00:38:29,967
Hallock, you have to get
better than a 32.
915
00:38:30,767 --> 00:38:33,533
13 out of 20 in gameplay.
916
00:38:35,200 --> 00:38:37,233
14 in taste.
917
00:38:38,467 --> 00:38:40,367
6 in plating, for a 33.
918
00:38:40,367 --> 00:38:43,667
-But that's still just enough.
-[all cheering]
919
00:38:43,667 --> 00:38:46,367
[Guy] Congratulations
for a win with 76!
920
00:38:46,367 --> 00:38:48,000
Darren and Josh,
this was a great run.
921
00:38:48,000 --> 00:38:49,367
I'm so happy I get
to see you again.
922
00:38:49,367 --> 00:38:50,967
But, unfortunately,
we say goodbye.
923
00:38:50,967 --> 00:38:52,000
-Good job.
-[Hallock] Thank you.
924
00:38:52,000 --> 00:38:54,300
-Good job. Good job. Really.
-Thank you.
925
00:38:54,300 --> 00:38:56,166
Unfortunately, I didn't win.
926
00:38:56,166 --> 00:38:58,200
But this was
a great experience.
927
00:38:58,200 --> 00:39:00,066
[Josh] I had
a spectacular time.
928
00:39:00,066 --> 00:39:03,233
I would love to come back
sometime and give it
another shot.
929
00:39:07,166 --> 00:39:10,166
Got a couple of different ways
that you can win up to
20,000 bucks.
930
00:39:10,166 --> 00:39:13,767
One, you could go
on the seafood
Shopping Spree,
931
00:39:13,767 --> 00:39:17,800
in which I give you
two minutes to grab
ten seafood-related items.
932
00:39:17,800 --> 00:39:21,100
Every item that you find
and put in the cart,
you're gonna get 2,000 bucks.
933
00:39:21,100 --> 00:39:23,200
-You grab all ten,
you win $20,000.
-Okay.
934
00:39:23,200 --> 00:39:26,967
Or you can pick
the mystery check
behind those doors
935
00:39:26,967 --> 00:39:31,867
that is worth
anywhere between
$10,000 and $20,000.
936
00:39:31,867 --> 00:39:33,166
Already got your name on it,
by the way.
937
00:39:34,800 --> 00:39:36,400
Are the questions easy?
938
00:39:36,400 --> 00:39:38,533
[all laughing]
939
00:39:39,500 --> 00:39:41,900
You know what,
I think in the true spirit
940
00:39:41,900 --> 00:39:43,767
-of Guy's Grocery Games...
-Yes. Right.
941
00:39:43,767 --> 00:39:45,900
-...I gotta go shopping.
-You gotta go shopping.
942
00:39:45,900 --> 00:39:47,900
-[all cheering]
-I like this.
943
00:39:47,900 --> 00:39:48,967
I like this a lot.
944
00:39:48,967 --> 00:39:50,266
Do you wanna look
at what the check was?
945
00:39:50,266 --> 00:39:51,767
-Let's just see what it was.
-Okay, let's see what it was.
946
00:39:51,767 --> 00:39:53,033
[Guy] Let's see
the check, please.
947
00:39:54,266 --> 00:39:56,166
-[Jet] Oh!
-[Hallock] 14.
948
00:39:56,166 --> 00:39:59,400
-14,250 bucks.
-Okay.
949
00:39:59,400 --> 00:40:00,667
You can get more than that.
950
00:40:00,667 --> 00:40:02,200
-[Tiffani] You can do
more than that.
-[Guy] You got this.
951
00:40:02,200 --> 00:40:04,300
You will have two minutes.
I'll read 'em off to ya.
952
00:40:04,300 --> 00:40:07,100
As soon as you start
to move the cart,
your time's gonna start.
953
00:40:07,100 --> 00:40:09,166
All right, here we go.
The first one is
954
00:40:09,166 --> 00:40:11,967
-oyster mushrooms.
-Go!
955
00:40:11,967 --> 00:40:14,600
-[all cheering]
-She's off and running, folks.
956
00:40:14,600 --> 00:40:17,100
-[upbeat rock music]
-[screams]
957
00:40:17,100 --> 00:40:19,300
Ooh, oyster mushrooms. Okay.
958
00:40:19,300 --> 00:40:22,567
-$2,000.
-Yay! Let's go, let's go,
let's go!
959
00:40:22,567 --> 00:40:25,567
Tartar sauce. You're looking
for tartar sauce.
960
00:40:25,567 --> 00:40:28,266
-[Hallock] Tartar sauce!
-[all cheering]
961
00:40:28,266 --> 00:40:31,567
Rum with a giant octopus
on it.
962
00:40:31,567 --> 00:40:34,667
Rum with a giant octopus.
You got a minute
and 30 seconds.
963
00:40:34,667 --> 00:40:35,767
Where is it? Where is it?
Where is it?
964
00:40:35,767 --> 00:40:38,166
Rum with giant...
Oh, I know this one.
965
00:40:38,166 --> 00:40:40,634
I can't find it! Oh, my gosh!
966
00:40:41,200 --> 00:40:42,467
Am I in the right section?
967
00:40:42,467 --> 00:40:43,934
Mullet, mullet.
968
00:40:44,967 --> 00:40:46,467
-Got it!
-[all cheering]
969
00:40:46,467 --> 00:40:47,467
[Tiffani] 6,000!
970
00:40:47,467 --> 00:40:49,200
[whoops] $6,000.
971
00:40:49,200 --> 00:40:52,166
Tempura batter mix!
972
00:40:53,100 --> 00:40:55,000
Oh, that took too long.
973
00:40:55,000 --> 00:40:57,166
[tense instrumental music]
974
00:40:58,567 --> 00:40:59,567
Back up!
975
00:40:59,567 --> 00:41:01,166
[Jet] Come on.
976
00:41:01,166 --> 00:41:03,867
-Where, where, where?
-53 seconds!
977
00:41:03,867 --> 00:41:06,166
-[Hallock] Okay, okay, okay.
What's next?
-[Guy] Sardines!
978
00:41:06,166 --> 00:41:08,767
Looking for sardines!
979
00:41:08,767 --> 00:41:10,500
-40 seconds, go that way!
-[Hallock] Oh, my gosh!
980
00:41:10,500 --> 00:41:12,166
-Third left.
-Let's go!
981
00:41:12,166 --> 00:41:13,800
-[Jet] Come on, let's go!
-[Tiffani] Come on!
982
00:41:13,800 --> 00:41:15,300
Let's go! You got this!
983
00:41:15,300 --> 00:41:17,000
[Jet] You got it.
Come on, chef!
984
00:41:17,000 --> 00:41:18,100
Got 'em. Okay, what's next?
985
00:41:18,100 --> 00:41:20,333
Seafood-variety cat food!
986
00:41:23,467 --> 00:41:25,000
[Hallock] Tuna!
987
00:41:25,000 --> 00:41:27,467
-Tuna, tuna tuna!
-Any... any seafood.
988
00:41:27,467 --> 00:41:29,266
-Any seafood.
-[Tiffani] Any!
989
00:41:29,266 --> 00:41:30,700
Got it, got it. Okay.
990
00:41:30,700 --> 00:41:32,266
Smoked salmon bites!
991
00:41:33,467 --> 00:41:35,867
Go, go! Smoked salmon bites!
992
00:41:35,867 --> 00:41:37,266
[Tiffani] Go, Hallock!
993
00:41:37,266 --> 00:41:38,767
-Oh, no.
-No, no, no, no.
994
00:41:38,767 --> 00:41:41,000
[all cheering]
995
00:41:41,000 --> 00:41:44,667
[Guy] Three, two, one.
Stop! Stop, stop.
996
00:41:44,667 --> 00:41:48,367
I'm going home with $14,000
for our staff
at Amos Mosquito's,
997
00:41:48,367 --> 00:41:50,100
and I just love y'all.
998
00:41:50,100 --> 00:41:52,700
You bring the Triple-D chef
out of the restaurant
999
00:41:52,700 --> 00:41:54,567
and, in Triple-G,
what happens?
1000
00:41:54,567 --> 00:41:58,667
They make a lot of money.
We'll see you next week
on Triple-G. Adios.