1
00:00:01,066 --> 00:00:02,300
-Get ready for a bidding war.
-Sell it.
2
00:00:02,300 --> 00:00:04,200
[Guy] We've invited back four
Triple G winners
3
00:00:04,200 --> 00:00:07,400
for our wildest flavor town
market auction effort.
4
00:00:07,400 --> 00:00:08,867
-I'm sorry, the what?
-40.
5
00:00:08,867 --> 00:00:10,667
-Forty, we got 40 and a 50.
-45.
6
00:00:10,667 --> 00:00:12,867
Chefs have to spend their
precious grocery money.
7
00:00:12,867 --> 00:00:14,100
-$50?
-$50.
8
00:00:14,100 --> 00:00:15,200
$65.
9
00:00:15,200 --> 00:00:17,100
-On food
they really don't want.
-Ooh.
10
00:00:17,100 --> 00:00:19,500
'Cause we're auctioning off
the whammy items
11
00:00:19,500 --> 00:00:21,367
they have to include in
their dishes,
12
00:00:21,367 --> 00:00:24,166
and no one wants to get stuck
with the worst ones.
13
00:00:24,166 --> 00:00:26,567
-What do you do with that?
-So brutal.
14
00:00:26,567 --> 00:00:28,700
-This will make you crazy.
-I'm making biscuits.
15
00:00:28,700 --> 00:00:30,867
Ooh, la, la.
16
00:00:30,867 --> 00:00:33,000
That is how you think
like a vet.
17
00:00:33,000 --> 00:00:34,000
Wow.
18
00:00:34,000 --> 00:00:36,467
It's winner's whammy auction
dinner right now
19
00:00:36,467 --> 00:00:37,967
on Guy's Grocery Games.
20
00:00:41,367 --> 00:00:43,767
So let's meet our returning
Triple G winners.
21
00:00:43,767 --> 00:00:45,767
Now, first up, we have
Brandon Sumblin,
22
00:00:45,767 --> 00:00:48,867
the four-time Triple G
champion and executive chef
23
00:00:48,867 --> 00:00:51,467
who wants to win
so he and his wife
can put down
24
00:00:51,467 --> 00:00:53,367
a payment on
their own restaurant.
25
00:00:53,367 --> 00:00:55,100
Let's go.
26
00:00:55,100 --> 00:00:57,066
The first couple of times
you guys may have seen me
27
00:00:57,066 --> 00:00:58,500
was with my family.
28
00:00:58,500 --> 00:01:02,266
Whoo! That's $41,000 total.
29
00:01:02,266 --> 00:01:04,300
I won four times.
30
00:01:04,300 --> 00:01:07,000
Chef Brandon, $16,000.
31
00:01:07,000 --> 00:01:09,667
I'm really itching
to get another W.
32
00:01:09,667 --> 00:01:11,300
Get ready for a battle.
33
00:01:11,300 --> 00:01:12,567
-What's up? What's up?
-Looking good.
34
00:01:12,567 --> 00:01:14,700
It doesn't look right
when your wife
and your mother-in-law
35
00:01:14,700 --> 00:01:15,967
-are with you.
-I know, man. I miss them.
36
00:01:15,967 --> 00:01:17,967
But we got to do
what we got to do today.
37
00:01:17,967 --> 00:01:20,166
Next, we have
Erin Circelli-Russell,
38
00:01:20,166 --> 00:01:22,266
whose experience as
a chef professor
39
00:01:22,266 --> 00:01:25,867
has helped her school
my grocery games
and scored two wins.
40
00:01:25,867 --> 00:01:28,967
-$16,500.
-[all cheering]
41
00:01:28,967 --> 00:01:30,266
I'll take it.
42
00:01:30,266 --> 00:01:33,300
That sauce is
really delicious.
I could swim around like that.
43
00:01:33,300 --> 00:01:34,634
It's really fantastic.
44
00:01:34,634 --> 00:01:38,367
I am a culinary professor.
I teach level one
first-year students,
45
00:01:38,367 --> 00:01:41,000
and they are really proud that
I've been on the show,
46
00:01:41,000 --> 00:01:42,867
so I'm adding
a third win today.
47
00:01:42,867 --> 00:01:45,767
-Welcome back.
-Hey. Thank you.
48
00:01:45,767 --> 00:01:47,900
Next, we have Jeff Strauss,
the executive chef
49
00:01:47,900 --> 00:01:49,700
from Los Angeles,
who opened up
50
00:01:49,700 --> 00:01:51,800
a new modern food bar
after winning
51
00:01:51,800 --> 00:01:53,767
his last Triple G competition.
52
00:01:53,767 --> 00:01:54,867
Oh, my God.
53
00:01:54,867 --> 00:01:56,867
[Jeff] Right after I was on
Triple G last time,
54
00:01:56,867 --> 00:01:58,266
I've gotten stopped on
the street, like,
55
00:01:58,266 --> 00:02:00,533
you're the guy who won
that sandwich episode.
56
00:02:00,800 --> 00:02:01,934
Go get him.
57
00:02:02,700 --> 00:02:04,367
And finally,
Abbie Serbins,
58
00:02:04,367 --> 00:02:07,567
the NorCal executive chef,
who's back for a third time
59
00:02:07,567 --> 00:02:10,467
to showcase her flavorful
Filipino cuisine.
60
00:02:10,467 --> 00:02:12,800
[Abbie] I was runner-up
the first time.
61
00:02:12,800 --> 00:02:15,367
Not winning that challenge
was kind of heartbreaking,
62
00:02:15,367 --> 00:02:19,100
but I came back
for redemption,
and I won $20,000.
63
00:02:19,100 --> 00:02:21,367
Happy and smiley.
Go get them.
64
00:02:22,900 --> 00:02:24,200
Welcome back, winners.
65
00:02:24,200 --> 00:02:26,600
Each of you have proved
that you have what it takes
66
00:02:26,600 --> 00:02:29,166
to ace our normal
Triple G games.
67
00:02:29,166 --> 00:02:31,367
-Oh, yeah.
-So tonight,
you'll be competing in
68
00:02:31,367 --> 00:02:34,166
a Flavortown Market
Super Battle.
69
00:02:35,767 --> 00:02:38,300
A single mega challenge
in which you will have
70
00:02:38,300 --> 00:02:41,333
to prepare
an impressive two-course feast
71
00:02:42,000 --> 00:02:43,767
in 60 minutes.
72
00:02:43,767 --> 00:02:45,767
The chef with the highest
combined score
73
00:02:45,767 --> 00:02:47,467
for both courses
will get a chance to,
74
00:02:47,467 --> 00:02:51,500
once again, shoplift
Flavortown for up to $20,000.
75
00:02:51,500 --> 00:02:53,100
-This is getting ridiculous.
-Yeah.
76
00:02:53,100 --> 00:02:54,166
All right.
77
00:02:54,166 --> 00:02:56,667
I want you to make
our high-class judges
78
00:02:56,667 --> 00:02:59,367
a steakhouse feast.
79
00:02:59,367 --> 00:03:03,367
We're talking about an upscale
appetizer and entree.
80
00:03:03,367 --> 00:03:06,166
Appetizer will have to
be ready in 20 minutes.
81
00:03:06,166 --> 00:03:09,000
Entree will be at the end
of 60 minutes.
82
00:03:09,000 --> 00:03:10,967
You're going to have to pay
for all your groceries
83
00:03:10,967 --> 00:03:13,433
before you cook because
this is a super battle.
84
00:03:14,266 --> 00:03:15,667
This is a...
85
00:03:16,900 --> 00:03:18,266
budget battle.
86
00:03:18,266 --> 00:03:19,767
-Oh, my God.
-Oh, yeah.
87
00:03:19,767 --> 00:03:21,567
Hunter, come on.
88
00:03:21,567 --> 00:03:24,100
Hunter's got money for you.
Hunter, how much
we giving 'em?
89
00:03:24,100 --> 00:03:25,767
I was thinking about
100 bucks each.
90
00:03:25,767 --> 00:03:27,667
-[Guy] 100 bucks each.
-[Hunter] Not too bad, right?
91
00:03:27,667 --> 00:03:28,700
[Guy] Pass it out.
92
00:03:28,700 --> 00:03:30,667
You didn't have any faith,
now did you?
93
00:03:30,667 --> 00:03:32,567
You have to shop,
get your groceries.
94
00:03:32,567 --> 00:03:34,300
You have to check out
new Wendy over here.
95
00:03:34,300 --> 00:03:36,400
Okay?
96
00:03:36,400 --> 00:03:40,867
-We're going in three, two...
-Wait, wait, wait, hey.
You forgot the last thing.
97
00:03:40,867 --> 00:03:44,100
-I'm not forgetting anything.
We gave the money--
-You forgot about the auction.
98
00:03:44,100 --> 00:03:46,600
-I'm sorry, the what?
-Oh, yeah, the auction.
99
00:03:46,600 --> 00:03:48,500
Sorry. Sorry.
100
00:03:48,500 --> 00:03:50,967
Because you are some of
the best chefs,
101
00:03:50,967 --> 00:03:55,166
you get to participate
in the very first
102
00:03:55,166 --> 00:03:58,400
Triple G Whammy Auction.
103
00:03:58,400 --> 00:04:00,166
-Aren't you excited?
-Bring these out.
104
00:04:00,166 --> 00:04:02,000
No way. [laughs]
105
00:04:02,000 --> 00:04:04,734
Hear it? Choo-choo
train of terror. Whoo! Whoo!
106
00:04:06,200 --> 00:04:07,800
I'm rather impressed.
107
00:04:07,800 --> 00:04:10,300
You have to incorporate
this whammy ingredient
108
00:04:10,300 --> 00:04:13,166
in your appetizer
and your entree.
109
00:04:13,166 --> 00:04:16,166
Now, you won't want to cook
with any of them,
110
00:04:16,166 --> 00:04:18,867
but because it's mandatory,
I would recommend trying to
111
00:04:18,867 --> 00:04:20,800
outbid your fellow chefs
on one of these
112
00:04:20,800 --> 00:04:22,100
first few whammies,
113
00:04:22,100 --> 00:04:24,567
because trust me,
as they go along,
114
00:04:24,567 --> 00:04:26,100
I think they get worse.
115
00:04:26,100 --> 00:04:27,900
-Oh, my goodness.
-Oh, my God.
116
00:04:27,900 --> 00:04:30,000
-This is so bad.
-So bid away.
117
00:04:30,000 --> 00:04:32,433
Leave some money to pay
for your other ingredients.
118
00:04:32,767 --> 00:04:33,900
Oh, come on.
119
00:04:33,900 --> 00:04:36,600
Here to host our whammy
auction, the man that's going
120
00:04:36,600 --> 00:04:39,000
to take your money, Franco.
121
00:04:39,000 --> 00:04:40,166
-There we go.
-Let's go.
122
00:04:40,166 --> 00:04:41,834
-Let's go.
-What up?
123
00:04:42,567 --> 00:04:43,600
It's auction time, folks.
124
00:04:43,600 --> 00:04:45,567
-Oh, my God.
-Here we go.
125
00:04:45,567 --> 00:04:50,133
First item on the auction
block is grape jelly.
126
00:04:51,100 --> 00:04:53,266
Okay.
I could mix sauce with that.
127
00:04:53,266 --> 00:04:56,100
I immediately think of things
that it could go into.
128
00:04:56,100 --> 00:04:57,600
Let's talk a little bit
about $40.
129
00:04:57,600 --> 00:04:59,467
-Who's in now?
-$40, not $40, not $40.
130
00:04:59,467 --> 00:05:01,567
We got $40, not $50.
Who's in now? $50 right now.
131
00:05:01,567 --> 00:05:03,000
-$45.
-$45.
132
00:05:03,000 --> 00:05:06,400
I was too scared to see
what else they had to offer.
133
00:05:06,400 --> 00:05:09,266
-We got $47. I got $49.
$50. You got it.
-50, 50.
134
00:05:09,266 --> 00:05:10,300
How about $55 now?
135
00:05:10,300 --> 00:05:15,367
-Okay, $55.
-There we go. $55. $60. $60.
136
00:05:15,367 --> 00:05:17,667
-Oh!
-Oh, man, no.
137
00:05:17,667 --> 00:05:19,166
$61 all in, all done.
138
00:05:19,166 --> 00:05:22,300
Anyone? And we will sell it.
139
00:05:22,300 --> 00:05:25,867
-$60 right there.
-Oh, my gosh.
140
00:05:25,867 --> 00:05:29,667
-[Brandon] $60.
What did I just do?
-This is crazy.
141
00:05:29,667 --> 00:05:32,533
All right, up next,
this is when it gets good.
142
00:05:33,467 --> 00:05:35,467
-Fruit cereal.
-Ooh.
143
00:05:36,100 --> 00:05:37,400
Do I want it? No.
144
00:05:37,400 --> 00:05:39,266
But do I want to be stuck
with what's left?
145
00:05:39,266 --> 00:05:40,266
Not really.
146
00:05:40,266 --> 00:05:43,166
-Can we start the opening
at $40?
-I'll take it.
147
00:05:43,166 --> 00:05:44,567
You know the drill.
Now $40, now $40 less.
148
00:05:44,567 --> 00:05:46,767
-She said $40.
-It's going to get worse.
I'm just going to do it.
149
00:05:46,767 --> 00:05:47,867
$45.
150
00:05:47,867 --> 00:05:49,266
She's putting more money.
I like that.
151
00:05:49,266 --> 00:05:50,266
-50, 50.
-$45.
152
00:05:50,266 --> 00:05:52,367
-Yeah, we go.
-$52.
153
00:05:52,367 --> 00:05:54,367
$52. Fine. You got it at $52.
154
00:05:54,367 --> 00:05:56,567
-Now $54. $54.
-$55.
155
00:05:56,567 --> 00:05:59,567
$55, now $57.
Don't let her take this one.
156
00:05:59,567 --> 00:06:00,800
-$57.
-$57.
157
00:06:00,800 --> 00:06:03,567
$57. Yes. All right.
Back to you.
158
00:06:03,567 --> 00:06:06,166
-$58.
-We got 58 right there.
We've got 60.
159
00:06:06,166 --> 00:06:08,500
-Oh, my God.
-$60. Are you sure?
160
00:06:08,500 --> 00:06:10,567
$60 now once. $60 now twice.
161
00:06:10,567 --> 00:06:13,700
-And we will sell it.
-[horn playing on speaker]
162
00:06:13,700 --> 00:06:16,367
-Sold for $58 right there.
-Yay!
163
00:06:16,367 --> 00:06:18,066
That's some expensive cereal.
164
00:06:18,066 --> 00:06:21,000
-This is bad,
but I'll take it.
-Thank you.
165
00:06:21,000 --> 00:06:24,800
If you don't win this,
this one is automatically
166
00:06:24,800 --> 00:06:27,166
-sixty bucks.
-[all exclaiming]
167
00:06:27,166 --> 00:06:28,467
The next one is...
168
00:06:30,567 --> 00:06:32,233
Rocky Road Ice Cream.
169
00:06:33,800 --> 00:06:37,467
I don't know what
that last one is going to be,
so I want this one a lot.
170
00:06:37,467 --> 00:06:39,300
Let's start.
It would have been at $40,
not $40.
171
00:06:39,300 --> 00:06:41,400
-Let's go.
-$40, not $40, not $45.
172
00:06:41,400 --> 00:06:43,266
Would have been at $45,
not $50, not $50.
173
00:06:43,266 --> 00:06:45,100
Oh, we got $50, not $55.
Come on now, $55.
174
00:06:45,100 --> 00:06:47,300
-$55, not $60. Let's go.
-$60.
175
00:06:47,300 --> 00:06:51,100
-$60, that's how you bet.
$64, would have been at $64.
-65, 65.
176
00:06:51,100 --> 00:06:53,900
-$65! We got some
high spenders now.
-Yeah.
177
00:06:53,900 --> 00:06:57,266
-$65, not $66. $66, yes.
-$66.
178
00:06:57,266 --> 00:06:59,967
-Yes, yes. $67.
-So brutal.
179
00:06:59,967 --> 00:07:02,000
Would have been at $67.
Put him in at $67.
180
00:07:02,000 --> 00:07:05,367
Last chance, all in,
all done for Rocky Road.
181
00:07:05,367 --> 00:07:09,000
$67, and we will sell it.
182
00:07:09,000 --> 00:07:12,066
$66. My man's got Rocky Road.
183
00:07:13,066 --> 00:07:15,166
-$60.
-All right.
184
00:07:15,166 --> 00:07:18,166
Black licorice for $60.
185
00:07:18,166 --> 00:07:20,700
-There you go.
Black licorice it is.
-Awesome.
186
00:07:20,700 --> 00:07:23,567
Will it melt? Will it fry?
Will it crisp up?
187
00:07:23,567 --> 00:07:25,467
How am I going
to incorporate this
188
00:07:25,467 --> 00:07:28,400
to an appetizer and an entree?
189
00:07:28,400 --> 00:07:31,467
-Thanks so much, Hunter.
-Oh, boy.
190
00:07:31,467 --> 00:07:34,367
Let's cheer it up for
the auctioneer superstar,
Arena MC.
191
00:07:34,367 --> 00:07:36,567
-See you, brother.
Franco, love you, brother.
-Nice job.
192
00:07:36,567 --> 00:07:37,867
Wow.
193
00:07:37,867 --> 00:07:41,066
All right. 60 minutes to shop,
purchase,
194
00:07:41,066 --> 00:07:43,000
and prepare
your steakhouse feast.
195
00:07:43,000 --> 00:07:45,967
Both courses have to feature
your whammy ingredient.
196
00:07:45,967 --> 00:07:49,000
You have to deliver
that appetizer in
the first 20 minutes.
197
00:07:49,000 --> 00:07:50,166
Any questions?
198
00:07:50,767 --> 00:07:53,100
Um, we need to move
these three.
199
00:07:53,100 --> 00:07:55,200
Or just move these two.
I'll move this one over here.
You go.
200
00:07:55,200 --> 00:07:56,634
-The other one?
-Okay.
201
00:08:01,967 --> 00:08:05,467
-Oh, my God.
-[all exclaiming]
202
00:08:05,467 --> 00:08:07,066
-That was good.
-I got 'em for five seconds.
203
00:08:07,066 --> 00:08:08,233
That was good.
204
00:08:09,066 --> 00:08:11,667
So now I've got 40 bucks
to make a steakhouse feast,
205
00:08:11,667 --> 00:08:14,734
an appetizer and an entree
with black licorice.
206
00:08:16,200 --> 00:08:18,266
Mussels are cheap
and you can incorporate
207
00:08:18,266 --> 00:08:20,767
a lot of flavor,
including black licorice.
208
00:08:20,767 --> 00:08:22,667
Fennel, fennel,
fennel, fennel, fennel.
209
00:08:23,467 --> 00:08:24,867
Where was that cheap wine?
210
00:08:24,867 --> 00:08:27,500
So for my appetizer,
my idea with the mussels
211
00:08:27,500 --> 00:08:30,166
is making a broth using
the black licorice
212
00:08:30,166 --> 00:08:34,000
and fennel just
to tie that black licorice
flavor together.
213
00:08:34,000 --> 00:08:36,967
-Next for
my steakhouse entree,
-13, these are 12.
214
00:08:36,967 --> 00:08:40,734
I see the flank steak
sitting there and I saw
the price, it was perfect.
215
00:08:43,266 --> 00:08:45,200
I'm gonna make a quick
chimichurri and a little
216
00:08:45,200 --> 00:08:47,066
arugula black licorice salad.
217
00:08:48,467 --> 00:08:49,667
Hi.
218
00:08:49,667 --> 00:08:53,100
So my very first episode
that I won was Grocery Rush.
219
00:08:53,100 --> 00:08:55,400
And we only had 20 minutes
to do appetizer
220
00:08:55,400 --> 00:08:56,967
and 20 minutes to do entree.
221
00:08:56,967 --> 00:08:58,266
Love that.
222
00:08:58,266 --> 00:08:59,867
So I've got this, no problem.
223
00:08:59,867 --> 00:09:02,266
I think the fennel
and the licorice, very smart.
224
00:09:02,266 --> 00:09:05,767
-So you are at $35.32.
-Okay, $35.32.
225
00:09:05,767 --> 00:09:07,800
I feel like I've got a little
bit of change in my pocket
226
00:09:07,800 --> 00:09:10,634
in case I need any little
extras to add here and there.
227
00:09:11,600 --> 00:09:13,800
The jelly in the cereal,
I'm okay with.
228
00:09:13,800 --> 00:09:15,667
You can coat something
in the cereal,
229
00:09:15,667 --> 00:09:17,767
make any dipping sauces out
of the jelly.
230
00:09:17,767 --> 00:09:21,333
The ice cream,
I don't know about that one.
231
00:09:23,767 --> 00:09:26,967
I've got $34 left to do
an extravagant
232
00:09:26,967 --> 00:09:30,000
steakhouse appetizer entree
with Rocky Road ice cream.
233
00:09:30,000 --> 00:09:32,100
Where's my mushrooms?
234
00:09:32,100 --> 00:09:33,900
For me, appetizers
are critical.
235
00:09:33,900 --> 00:09:36,600
So I was thinking
fried mushroom.
236
00:09:36,600 --> 00:09:38,667
And I had a little light
go off in my head.
237
00:09:38,667 --> 00:09:42,166
My rocky road ice cream,
that could maybe be mole.
238
00:09:42,166 --> 00:09:44,867
And I know that I've got a lot
of spices on my station.
239
00:09:44,867 --> 00:09:47,300
I've got to think economical.
240
00:09:47,300 --> 00:09:50,500
So for my entree,
I'm grabbing skirt steak.
241
00:09:50,500 --> 00:09:51,600
Great price.
242
00:09:51,600 --> 00:09:54,266
Takes a marinade really well.
243
00:09:54,266 --> 00:09:57,700
-Hey, guys,
where's the shio koji?
-Aisle four, right-hand side.
244
00:09:57,700 --> 00:09:58,667
Thank you.
245
00:09:58,667 --> 00:10:00,567
And for the marinade
for the skirt steak,
246
00:10:00,567 --> 00:10:03,667
got my rocky road ice cream,
so I grabbed shio koji.
247
00:10:04,767 --> 00:10:06,233
Here we go.
248
00:10:06,233 --> 00:10:10,266
With the appetizer at 20,
that really is messing with
my head a little bit.
249
00:10:10,266 --> 00:10:13,767
-This will make you crazy.
-36.63.
250
00:10:13,767 --> 00:10:15,266
-Ooh.
-How much you got?
251
00:10:15,266 --> 00:10:18,066
-34 total.
-I don't think you need
all that skirt steak.
252
00:10:18,066 --> 00:10:19,667
Let's drop one of those out.
253
00:10:19,667 --> 00:10:22,166
That will put you at $33.54.
254
00:10:22,166 --> 00:10:23,266
Done.
255
00:10:23,266 --> 00:10:26,266
I'm also concerned because
the budget limits leave me
256
00:10:26,266 --> 00:10:28,667
with maybe not enough
to put on that plate.
257
00:10:28,667 --> 00:10:29,700
Thank you.
258
00:10:29,700 --> 00:10:32,333
Seventeen minutes, guys, 17.
259
00:10:34,000 --> 00:10:35,767
[Abbie] Um, I don't even know
what I'm doing.
260
00:10:35,767 --> 00:10:37,500
Um, growing up in
the Philippines,
261
00:10:37,500 --> 00:10:40,000
we don't really eat cereal
for breakfast.
262
00:10:40,000 --> 00:10:41,467
So this is a hard challenge
for me.
263
00:10:41,467 --> 00:10:42,767
Where are they?
264
00:10:42,767 --> 00:10:46,266
Calamari is way cheaper
than any other seafood.
265
00:10:46,266 --> 00:10:48,767
So for my steakhouse
appetizer,
266
00:10:48,767 --> 00:10:52,266
I am making a grilled
calamari salad.
267
00:10:52,266 --> 00:10:55,667
And I also wanted to create
a curry coconut sauce
268
00:10:55,667 --> 00:10:57,767
and tying in
the whammy ingredient,
269
00:10:57,767 --> 00:10:59,867
utilizing it as a sweetener.
270
00:10:59,867 --> 00:11:01,066
[gasps]
271
00:11:01,567 --> 00:11:02,767
Thanks.
272
00:11:02,767 --> 00:11:05,767
[Abbie]
For my steakhouse entree,
I grab flank steak
273
00:11:05,767 --> 00:11:07,734
to conserve my dollar.
274
00:11:08,567 --> 00:11:11,166
When I make flank steak,
I always have
275
00:11:11,166 --> 00:11:14,800
this chimichurri sauce,
and I think I can incorporate
276
00:11:14,800 --> 00:11:17,667
my fruit cereal in
my chimichurri sauce.
277
00:11:17,667 --> 00:11:20,066
I was being really
price-conscious,
278
00:11:20,066 --> 00:11:21,667
paying attention
to every price,
279
00:11:21,667 --> 00:11:23,400
so when I get to
the cash register,
280
00:11:23,400 --> 00:11:25,100
I know that I will be fine.
281
00:11:25,100 --> 00:11:28,233
-How are we feeling, friend?
-I'm really nervous.
282
00:11:29,266 --> 00:11:32,000
So that puts you at $40.79.
283
00:11:32,000 --> 00:11:35,266
You have a dollar
and 21 cents left.
284
00:11:35,266 --> 00:11:37,567
I'm hoping to get
some extra credit
285
00:11:37,567 --> 00:11:40,100
for doing a really good job
budgeting.
286
00:11:40,100 --> 00:11:41,100
Fifteen minutes.
287
00:11:41,100 --> 00:11:42,700
What?
288
00:11:42,700 --> 00:11:45,000
Why are you giving me
this challenge?
289
00:11:45,000 --> 00:11:48,567
That grape jelly cost me $60,
and it better be worth it.
290
00:11:48,567 --> 00:11:51,066
What's an appetizer
that's easy?
291
00:11:51,066 --> 00:11:53,066
For breakfast, I eat
a bacon and egg sandwich,
292
00:11:53,066 --> 00:11:55,400
and I always usually
put jelly up there.
293
00:11:55,400 --> 00:11:56,500
God.
294
00:11:56,500 --> 00:11:59,367
And given the time,
I decided to do deviled eggs.
295
00:11:59,367 --> 00:12:01,800
The saltiness of the bacon
will really balance out
296
00:12:01,800 --> 00:12:02,967
the sweetness from the jelly.
297
00:12:02,967 --> 00:12:04,700
What can I...
298
00:12:04,700 --> 00:12:07,500
Having $40 left for
a steakhouse dinner is hard,
299
00:12:07,500 --> 00:12:10,467
because you got to factor in
the steak alone.
300
00:12:10,467 --> 00:12:12,500
I sacrificed and went
for the New York strip.
301
00:12:12,500 --> 00:12:15,700
I'm thinking I'm going
to do a great jelly demi-glace
302
00:12:15,700 --> 00:12:18,767
over the top with
a Zimbabwe cream kale.
303
00:12:18,767 --> 00:12:19,867
I need the kale.
304
00:12:21,767 --> 00:12:22,900
Okay.
305
00:12:22,900 --> 00:12:25,400
By this time,
I really actually only have
306
00:12:25,400 --> 00:12:28,100
thirteen minutes to make
my appetizer.
307
00:12:28,100 --> 00:12:30,467
Oh, it's not going
to make it.
308
00:12:30,467 --> 00:12:32,266
All right,
so you're at $35.88.
309
00:12:32,266 --> 00:12:33,567
-You want none of this.
-No.
310
00:12:33,567 --> 00:12:35,734
I ain't going to lie.
I got kind of nervous.
311
00:12:37,100 --> 00:12:38,367
There you go.
Keep the change.
312
00:12:40,000 --> 00:12:41,734
[Guy] Shopping on a budget
like that.
313
00:12:42,100 --> 00:12:44,000
Shenanigans.
314
00:12:44,000 --> 00:12:46,367
All right, we got Brandon
now coming in hot.
315
00:12:46,367 --> 00:12:48,867
Let's just see what we can do.
316
00:12:50,266 --> 00:12:51,800
Are we gonna see
deviled eggs here?
317
00:12:51,800 --> 00:12:53,266
Yeah, you don't see eggs
going straight into
318
00:12:53,266 --> 00:12:55,166
the hot water too often.
319
00:12:55,166 --> 00:12:57,767
[Brandon]
Next, I have to start
my filling for my eggs.
320
00:12:57,767 --> 00:12:59,266
Does he have mayonnaise?
321
00:12:59,266 --> 00:13:00,467
I didn't get no mayonnaise.
322
00:13:02,200 --> 00:13:04,667
So I decided to make
mayonnaise from scratch
323
00:13:04,667 --> 00:13:07,066
with the extra eggs
that I had left over.
324
00:13:07,066 --> 00:13:09,767
But gameplay here
is very important.
325
00:13:09,767 --> 00:13:11,967
I separate my eggs
by adding the egg yolks
326
00:13:11,967 --> 00:13:14,166
into the blender,
slowly emulsifying it
327
00:13:14,166 --> 00:13:16,767
with olive oil
and a little red wine vinegar.
328
00:13:16,767 --> 00:13:20,667
So at the 40-minute mark,
they have to give us
an appetizer.
329
00:13:20,667 --> 00:13:22,266
Yeah, I've done one of these.
330
00:13:22,266 --> 00:13:23,200
-It is.
-Have you?
331
00:13:23,200 --> 00:13:24,800
Yeah, it is not easy.
332
00:13:24,800 --> 00:13:26,367
[Guy] Eleven
and a half minutes.
333
00:13:37,834 --> 00:13:40,000
So here to judge
our steakhouse feast
334
00:13:40,000 --> 00:13:41,867
are three extra rare judges.
335
00:13:41,867 --> 00:13:44,467
Now, we have chef owner of
an amazing ramen joint
336
00:13:44,467 --> 00:13:45,967
in South Dakota,
the one and only wild card,
337
00:13:45,967 --> 00:13:47,567
Chef Justin Warner.
338
00:13:47,567 --> 00:13:50,000
Renowned restaurateur
with an incredible restaurant
339
00:13:50,000 --> 00:13:50,967
down in Scottsdale,
340
00:13:50,967 --> 00:13:52,467
he's quaffed to
the next level,
341
00:13:52,467 --> 00:13:54,467
the one and only
Chef Scott Conant.
342
00:13:54,467 --> 00:13:57,166
And a chef who knows a lot
about winning Triple G,
343
00:13:57,166 --> 00:14:00,166
celebrated
NorCal restaurateur,
Chef Crista Luedtke.
344
00:14:01,100 --> 00:14:04,300
-This is a tough challenge.
-Oh, God, it is.
345
00:14:04,300 --> 00:14:06,667
I don't know what's more
difficult on them,
346
00:14:06,667 --> 00:14:09,300
the whammy ingredient
or the limited budget.
347
00:14:09,300 --> 00:14:13,233
With an app and an entree,
it's straight up hard.
348
00:14:15,000 --> 00:14:17,667
[Jeff] So for my app,
I'm thinking fried mushroom
349
00:14:17,667 --> 00:14:23,333
and then some Rocky Road
spicy mole kind of sauce
underneath that.
350
00:14:24,300 --> 00:14:26,266
Now I'm trying to get
the chocolatey part
351
00:14:26,266 --> 00:14:27,867
and the nut part separate.
352
00:14:27,867 --> 00:14:28,967
It's going to take me
a minute.
353
00:14:28,967 --> 00:14:30,433
-Can I show you something?
-Yeah.
354
00:14:33,367 --> 00:14:34,333
Ice cream?
355
00:14:35,033 --> 00:14:36,266
-Do it.
-Love it.
356
00:14:36,266 --> 00:14:37,266
-Okay.
-Yep.
357
00:14:37,266 --> 00:14:39,767
[Guy] Let it expedite
the process for you.
358
00:14:39,767 --> 00:14:42,667
I just need enough
to develop that sauce
a little bit,
359
00:14:42,667 --> 00:14:44,767
get some spices into it,
thicken it up,
360
00:14:44,767 --> 00:14:46,467
get it under those mushrooms.
361
00:14:46,467 --> 00:14:48,867
I'm up against other chefs
who have been here more,
362
00:14:48,867 --> 00:14:51,100
who have longer professional
experience than I have,
363
00:14:51,100 --> 00:14:52,767
but I'm going to keep on
winning.
364
00:14:52,767 --> 00:14:54,834
Give me a shot,
I'm going to get there.
365
00:14:58,066 --> 00:15:01,734
My appetizer. We're gonna do
a little mussel action here
366
00:15:01,734 --> 00:15:03,934
with a little fennel salad.
367
00:15:05,266 --> 00:15:07,867
Mussels and licorice?
I can get down with that.
368
00:15:07,867 --> 00:15:11,066
[Erin] So my game plan here
is melt that licorice down,
369
00:15:11,066 --> 00:15:13,400
make that beautiful broth
with the white wine,
370
00:15:13,400 --> 00:15:16,734
mirepoix, some garlic,
a little chili, and fennel,
371
00:15:16,734 --> 00:15:19,133
just to tie that black
licorice flavor together.
372
00:15:20,467 --> 00:15:22,367
I'm in this to win, for sure.
373
00:15:22,367 --> 00:15:24,266
My kids told me three time's
the charm,
374
00:15:24,266 --> 00:15:26,433
so don't come home without
the winnings, Mom.
375
00:15:30,367 --> 00:15:32,266
It's getting there.
376
00:15:32,266 --> 00:15:35,200
[Guy] Ten minutes.
You got ten to go, chefs.
377
00:15:35,200 --> 00:15:38,367
[Crista] So, Abbie's
got calamari,
and it sounds like
378
00:15:38,367 --> 00:15:42,567
she's doing some
sort of calamari
with the fruit cereal.
379
00:15:42,567 --> 00:15:44,200
I can see that working.
380
00:15:44,200 --> 00:15:49,066
I am making a grilled calamari
with coconut fruit cereal
381
00:15:49,066 --> 00:15:50,433
curry sauce.
382
00:15:51,200 --> 00:15:54,166
I'm gonna use the fruit cereal
to sweeten
383
00:15:54,166 --> 00:15:55,734
the whole entire sauce,
384
00:15:55,734 --> 00:15:58,333
and I add vinegar
for some acidity.
385
00:15:59,567 --> 00:16:02,166
Never got to have cereal
like this when I was a kid.
386
00:16:02,166 --> 00:16:05,066
-Never had it, too.
-We had hippie granola.
387
00:16:05,066 --> 00:16:07,734
-Oh, okay.
-Like pine cones
and stuff in it.
388
00:16:08,166 --> 00:16:09,800
-Tree bark.
-Yeah.
389
00:16:10,033 --> 00:16:11,567
[sighs]
390
00:16:11,567 --> 00:16:14,100
Seven and a half minutes,
chefs. Seven and a half.
391
00:16:14,100 --> 00:16:15,834
My eggs are in
the boiling water.
392
00:16:15,834 --> 00:16:17,433
And my mayo is done.
393
00:16:18,767 --> 00:16:20,967
Next, I need to get
my bacon cooking.
394
00:16:20,967 --> 00:16:24,333
So I cut up my bacon
to prepare for the fries
to crisp it up.
395
00:16:25,467 --> 00:16:28,300
So today I am playing for
my family.
396
00:16:28,300 --> 00:16:31,066
We have desires
to open up our own restaurant,
397
00:16:31,066 --> 00:16:34,367
and hopefully today's victory
will allow me to be
one step closer
398
00:16:34,367 --> 00:16:35,634
to owning our own restaurant.
399
00:16:36,300 --> 00:16:37,600
All right.
400
00:16:37,600 --> 00:16:39,867
To fry the mushrooms,
I'm on a deep budget here,
401
00:16:39,867 --> 00:16:41,934
and I'm using everything
from my station.
402
00:16:41,934 --> 00:16:44,266
So to make the dredge,
I've got a little bit of
flour,
403
00:16:44,266 --> 00:16:46,800
a little bit of cornstarch,
and all those beautiful
spices.
404
00:16:47,567 --> 00:16:48,567
Massage it in a little.
405
00:16:48,567 --> 00:16:50,100
Get it ready to go right in
the fryer.
406
00:16:53,033 --> 00:16:55,734
So I'm gonna do a little bit
of a mole-style sauce here,
407
00:16:55,734 --> 00:16:58,000
a little chocolate,
paprika, cayenne.
408
00:16:58,000 --> 00:17:00,166
I don't know if we'll pick up
some cumin.
409
00:17:00,166 --> 00:17:02,867
Moles can be super,
super complex.
410
00:17:02,867 --> 00:17:07,667
I want them to get that sweet
but spicy sauce of the mole.
411
00:17:09,934 --> 00:17:11,734
-Is the licorice in here?
-It is.
412
00:17:13,767 --> 00:17:16,667
That right there not only
is there, but it's delicious.
413
00:17:16,667 --> 00:17:17,934
-It's there, right?
-Well done.
414
00:17:17,934 --> 00:17:19,266
Thank you.
415
00:17:19,266 --> 00:17:22,300
So as I'm cooking my mussels
in my broth,
416
00:17:22,300 --> 00:17:25,367
I'm thinking it needs
something crunchy.
417
00:17:27,667 --> 00:17:30,000
I didn't have the budget
to go buy some bread
418
00:17:30,000 --> 00:17:32,266
to make a beautiful crostini,
but I know I've got
419
00:17:32,266 --> 00:17:33,867
cheap potatoes right
behind me.
420
00:17:33,867 --> 00:17:35,233
92 cents.
421
00:17:35,767 --> 00:17:37,266
So grab a couple of them.
422
00:17:37,266 --> 00:17:39,367
Give you a little fritz
for the top of this.
423
00:17:39,367 --> 00:17:42,200
And add a little fritz element
to my mussels.
424
00:17:42,200 --> 00:17:43,333
Thank you.
425
00:17:45,567 --> 00:17:48,100
-All right.
-[Guy] We got
six minutes, guys.
426
00:17:48,100 --> 00:17:49,567
Six left.
427
00:17:49,567 --> 00:17:51,600
-Give me a run down here.
-I am making
428
00:17:51,600 --> 00:17:53,867
a calamari appetizer
with fruit cereal
429
00:17:53,867 --> 00:17:57,400
coconut curry dressing of
some sort.
430
00:17:57,400 --> 00:17:59,867
-Delicious.
-Oh, thank you.
431
00:17:59,867 --> 00:18:03,400
Next, I need to make
the tomato relish parts,
432
00:18:03,400 --> 00:18:06,200
so that's another layer of
flavor that I believe
433
00:18:06,200 --> 00:18:08,333
will balance with
the calamari.
434
00:18:11,467 --> 00:18:14,667
Chefs, I need those appetizers
ready in five minutes.
435
00:18:14,667 --> 00:18:16,667
Five minutes tops.
436
00:18:16,667 --> 00:18:19,367
At this point, I still haven't
taken my eggs out the water.
437
00:18:19,367 --> 00:18:21,967
So I get an ice bath
started to cool them down
438
00:18:21,967 --> 00:18:23,233
as fast as possible.
439
00:18:26,166 --> 00:18:28,200
Brandon is peeling
those eggs so fast,
440
00:18:28,200 --> 00:18:30,333
-I want to hire him
at my ramen shop.
-Right?
441
00:18:31,266 --> 00:18:34,266
[Brandon] I have no sense
of what the time is.
442
00:18:34,266 --> 00:18:38,233
I am nowhere near ready
to plate this appetizer.
443
00:18:40,367 --> 00:18:42,934
I make sure that all
of the mussels have opened
444
00:18:42,934 --> 00:18:44,333
and that they're fully cooked.
445
00:18:46,400 --> 00:18:49,300
And I add a little
bit of broth to each plate,
446
00:18:49,300 --> 00:18:52,266
top them off with that fennel,
a little chili for heat,
447
00:18:52,266 --> 00:18:54,333
and then the little
crispy frits.
448
00:18:55,667 --> 00:18:57,533
[Guy] Four minutes,
four to go.
449
00:18:59,667 --> 00:19:01,266
[Jeff]
So I taste my mole sauce.
450
00:19:01,266 --> 00:19:05,000
Well, it's sweeter
than I would like,
but it's got good heat.
451
00:19:05,000 --> 00:19:07,500
Pull my mushrooms
out of the fryer.
452
00:19:07,500 --> 00:19:10,100
They're crisp, nutty,
they're quite good.
453
00:19:10,100 --> 00:19:13,500
The mole, pretty darn good,
coming from ice cream.
454
00:19:13,500 --> 00:19:15,367
Add a little bit of parsley.
455
00:19:15,367 --> 00:19:17,567
Two minutes, gotta be plated.
456
00:19:17,567 --> 00:19:23,567
[Abbie]
I placed my coconut curry
infused with fruit cereal.
457
00:19:23,567 --> 00:19:27,767
I layered it with
a tomato scallion relish.
458
00:19:27,767 --> 00:19:31,567
I love the calamari coming off
the grill on Abbie's station.
459
00:19:31,567 --> 00:19:33,166
That looks spectacular.
460
00:19:33,667 --> 00:19:35,066
Wow.
461
00:19:35,066 --> 00:19:37,000
[Abbie] The calamari,
I lay it on the top,
462
00:19:37,000 --> 00:19:40,667
and then I finally dusted it
with fruit cereal.
463
00:19:40,667 --> 00:19:41,834
One minute!
464
00:19:41,834 --> 00:19:43,567
It's not gonna work.
It's not gonna freaking work.
465
00:19:43,567 --> 00:19:45,600
I add the egg yolks
to my aioli
466
00:19:45,600 --> 00:19:47,934
along with the bacon,
and I have to incorporate
467
00:19:47,934 --> 00:19:50,367
this grape jelly,
so I mix all that together.
468
00:19:50,367 --> 00:19:51,734
This is not gonna be done.
469
00:19:51,734 --> 00:19:54,266
Because I have no time,
I just decide to spoon in
470
00:19:54,266 --> 00:19:56,934
the filling into the egg
and just hope for the best.
471
00:19:59,033 --> 00:20:01,900
-15 seconds to make
four deviled eggs.
-Oh, boy.
472
00:20:02,767 --> 00:20:08,200
[Guy] Five, four,
three, two, one.
473
00:20:08,200 --> 00:20:09,967
That's it.
App's got to be done.
474
00:20:09,967 --> 00:20:11,834
-Move on to your entree.
-Heard.
475
00:20:11,834 --> 00:20:15,033
While we're doing that,
the judges are going to try
your appetizers.
476
00:20:15,033 --> 00:20:17,000
Oh, my gosh.
477
00:20:17,000 --> 00:20:19,767
Yeah. Should I start cooking?
Awesome.
478
00:20:19,767 --> 00:20:21,133
Keep cooking.
479
00:20:32,667 --> 00:20:35,767
All right, chefs, we're going
to judge your appetizers.
480
00:20:35,767 --> 00:20:37,634
Continue to work on
your entrees.
481
00:20:37,634 --> 00:20:40,000
-You have 40 minutes left.
-[grunts]
482
00:20:41,033 --> 00:20:43,900
Chef Jeff,
front and center, please.
483
00:20:44,867 --> 00:20:46,100
Tell us what we got.
484
00:20:46,100 --> 00:20:48,667
We have some crispy
fried mushrooms,
485
00:20:48,667 --> 00:20:51,734
a little bit of chocolate
sort of mole sauce
made out of that
486
00:20:51,734 --> 00:20:53,333
Rocky Road ice cream
underneath.
487
00:20:53,333 --> 00:20:54,700
-All right, chef, thank you.
Back to cooking.
-Thank you.
488
00:20:58,467 --> 00:21:00,233
I hope they like it.
489
00:21:00,233 --> 00:21:02,066
All I'm thinking about
is cooking the entree.
490
00:21:03,467 --> 00:21:06,133
I have steak marinating
in the garlic and shio koji,
491
00:21:06,133 --> 00:21:09,133
but I want to get
the rocky road component
in there now.
492
00:21:09,133 --> 00:21:12,100
So I take that little sauce
that I did from
the appetizer round
493
00:21:12,100 --> 00:21:15,166
and put on that steak
to finish that marinade.
494
00:21:15,166 --> 00:21:17,367
This appetizer,
I got to say,
495
00:21:17,367 --> 00:21:19,667
I'm pleasantly surprised
with this rocky road sauce.
496
00:21:19,667 --> 00:21:21,166
[Crista] I'm right there
with you, man.
497
00:21:21,166 --> 00:21:23,233
And I think the acidity
is what did it.
498
00:21:24,166 --> 00:21:27,834
This strikes me as
a good steakhouse appetizer.
499
00:21:27,834 --> 00:21:29,834
And what I love most are
those fried mushrooms
500
00:21:29,834 --> 00:21:32,000
that were deep fried with
so much salt on them.
501
00:21:32,000 --> 00:21:33,867
My only knock,
when we have that mole note,
502
00:21:33,867 --> 00:21:35,433
parsley is not the herb
for me.
503
00:21:35,433 --> 00:21:36,734
-Yeah.
-I want cilantro.
504
00:21:36,734 --> 00:21:38,333
The parsley eats
a little tough.
505
00:21:40,433 --> 00:21:42,634
Chef Abbie, front and center.
506
00:21:43,367 --> 00:21:44,433
Hi, Chef.
507
00:21:44,433 --> 00:21:45,767
Hello, Chef.
What do we have for him?
508
00:21:45,767 --> 00:21:50,767
I made a calamari salad
with some coconut curry
509
00:21:50,767 --> 00:21:53,934
that I also infused
with the fruit cereal.
510
00:21:53,934 --> 00:21:55,100
[Guy] All right,
back to cooking, chef.
511
00:21:55,100 --> 00:21:56,200
-Thank you.
-Thank you.
512
00:21:57,266 --> 00:21:58,166
[Abbie] My goodness.
513
00:21:59,133 --> 00:22:01,367
Now that I got my appetizer
out of the way,
514
00:22:01,367 --> 00:22:04,166
I season my steak
with some extra virgin
olive oil,
515
00:22:04,166 --> 00:22:07,467
salt and pepper,
some cumin, paprika,
516
00:22:07,467 --> 00:22:08,934
and throw it on the grill.
517
00:22:10,266 --> 00:22:13,467
I love that we're getting like
a seafood appetizer at
518
00:22:13,467 --> 00:22:17,266
a steakhouse 'cause
that's that kind of like
surf and turf vibe.
519
00:22:17,266 --> 00:22:18,767
First of all,
I love the presentation.
520
00:22:18,767 --> 00:22:20,433
And I think the usage
of that fruit cereal
521
00:22:20,433 --> 00:22:23,467
in the curry sauce itself
is really wonderful.
522
00:22:23,467 --> 00:22:26,734
There's a really nice sweet
acidity overall to this.
523
00:22:26,734 --> 00:22:32,233
But the grill of the squid
is also really nicely done.
524
00:22:32,233 --> 00:22:34,266
It's missing just
a little salt for me.
525
00:22:34,266 --> 00:22:36,834
When I think squid,
I want it to be a punch of
the sea.
526
00:22:36,834 --> 00:22:37,934
Yeah.
527
00:22:38,567 --> 00:22:40,333
-Erin. Front and center.
-Yes.
528
00:22:40,333 --> 00:22:41,767
-All right.
-Got to present.
529
00:22:41,767 --> 00:22:43,867
What do you have for us?
530
00:22:43,867 --> 00:22:46,934
[Erin] What better appetizer
at a steakhouse than
mussels and frits?
531
00:22:48,634 --> 00:22:50,333
-Thank you.
-Thank you. Enjoy.
532
00:22:51,967 --> 00:22:52,967
Phew.
533
00:22:52,967 --> 00:22:55,467
Working on a budget
and a time constraint,
534
00:22:55,467 --> 00:22:57,433
I'm trying to use
as much as I can.
535
00:22:57,433 --> 00:23:00,667
So that broth that I made
for the mussels,
536
00:23:00,667 --> 00:23:02,634
I have a little bit
of it left over,
537
00:23:02,634 --> 00:23:04,600
and that is my steak marinade.
538
00:23:05,233 --> 00:23:06,200
Okay.
539
00:23:08,233 --> 00:23:10,266
Oh, my God, that's delicious.
540
00:23:10,266 --> 00:23:11,867
To me, this is such
a smart game play.
541
00:23:11,867 --> 00:23:14,367
Not only is it
the melted licorice
in that broth,
542
00:23:14,367 --> 00:23:16,834
but you've got fresh
raw fennel on top.
543
00:23:16,834 --> 00:23:19,667
Chef Erin took
the black licorice
and utilized that
544
00:23:19,667 --> 00:23:22,000
to inspire the entire dish.
545
00:23:22,000 --> 00:23:25,133
I love the texture
of these fries on top.
546
00:23:25,133 --> 00:23:27,266
-To do that in 20 minutes,
that's knocking it...
-Yeah, yeah.
547
00:23:27,266 --> 00:23:28,834
...out of the park.
548
00:23:28,834 --> 00:23:30,367
Chef Brandon,
you're up, buddy.
549
00:23:30,367 --> 00:23:32,133
Heard. Up.
550
00:23:32,133 --> 00:23:33,867
All right, Chef Brandon,
tell them what you got.
551
00:23:33,867 --> 00:23:37,233
So today, I have bacon
deviled eggs with jelly.
552
00:23:37,233 --> 00:23:38,634
I hope you guys enjoy.
553
00:23:39,567 --> 00:23:41,834
-Oh, boy.
-And I'm a little bit scared.
554
00:23:44,667 --> 00:23:47,133
[Brandon]
I know that one of the things
that people really love about
555
00:23:47,133 --> 00:23:49,266
a steakhouse is
the free bread.
556
00:23:49,266 --> 00:23:52,233
So me being from the South,
I was like,
why not make biscuits?
557
00:23:52,233 --> 00:23:53,333
Send them in.
558
00:23:54,233 --> 00:23:56,934
[Guy] You get sweet,
you get crunchy bacon.
559
00:23:56,934 --> 00:23:59,100
Yeah, I mean, it's not
a traditional deviled egg
at all,
560
00:23:59,100 --> 00:24:01,333
but the flavors work
surprisingly well.
561
00:24:01,333 --> 00:24:03,133
I could use
a little more salt,
a little more acid.
562
00:24:03,133 --> 00:24:05,166
[Crista] I like that
little sweetness
to counterbalance
563
00:24:05,166 --> 00:24:07,867
the salty bacon,
and the aioli that
564
00:24:07,867 --> 00:24:09,333
he made is kind of nice.
565
00:24:09,333 --> 00:24:12,467
You could tell the struggles
that Chef Brandon had,
566
00:24:12,467 --> 00:24:15,867
but what you can also tell is
that Brandon's
a really good cook.
567
00:24:15,867 --> 00:24:19,567
He knows how
to make things taste good.
This tastes good.
568
00:24:19,567 --> 00:24:22,333
Okay, we have 20 points
available in gameplay,
569
00:24:22,333 --> 00:24:24,667
twenty points
available in taste, ten points
available in plating
570
00:24:24,667 --> 00:24:26,567
for a total of 50.
571
00:24:26,567 --> 00:24:28,834
-Oh, I'd say
good luck, but...
-I know.
572
00:24:28,834 --> 00:24:31,033
It's a competition.
We'd be friends at
the end regardless.
573
00:24:31,033 --> 00:24:32,533
[Guy] All right,
stop working, chefs.
574
00:24:32,533 --> 00:24:34,233
Stopping the clock.
575
00:24:34,233 --> 00:24:36,867
Here's your scores coming in
from appetizers.
576
00:24:36,867 --> 00:24:38,333
Brandon with a 38.
577
00:24:38,333 --> 00:24:41,834
-Abbie with a 42.
Jeff with a 43.
-Ooh.
578
00:24:41,834 --> 00:24:44,166
And Erin in the lead
with a 45.
579
00:24:44,166 --> 00:24:45,367
-Congratulations.
-Wow.
580
00:24:45,367 --> 00:24:47,533
-[whoops]
-Erin, I'm going to give you
the choice.
581
00:24:47,533 --> 00:24:51,266
I'm going to give you $1,000
or I'll give you two points
582
00:24:51,266 --> 00:24:54,033
added to your score.
Which one do you want?
583
00:24:54,033 --> 00:24:56,533
-[whispers] Take the money.
-You only have a two-point
lead over Jeff.
584
00:24:56,533 --> 00:24:57,900
Ooh, wow.
585
00:24:59,967 --> 00:25:03,066
-Yeah, I'll take
the money. [whoops]
-$1,000 coming your way.
586
00:25:03,934 --> 00:25:06,767
I've got 45 points.
I've got a family.
587
00:25:06,767 --> 00:25:09,266
We've got hockey coming up.
We have soccer.
588
00:25:09,266 --> 00:25:10,266
We've got life.
589
00:25:10,266 --> 00:25:12,500
So this money is just going
to help with that.
590
00:25:13,166 --> 00:25:15,634
Thirty-seven minutes,
37 to go.
591
00:25:16,467 --> 00:25:18,467
This could be Brandon's
saving grace,
592
00:25:18,467 --> 00:25:21,433
is that of all the cuts of
steak that are out there,
593
00:25:21,433 --> 00:25:23,467
-he's got the best
steakhouse cut.
-Yes.
594
00:25:23,467 --> 00:25:24,667
A New York strip.
595
00:25:24,667 --> 00:25:27,233
Because I am disappointed
in how things came out
596
00:25:27,233 --> 00:25:30,066
with my appetizer,
I am definitely going
597
00:25:30,066 --> 00:25:32,834
to make sure that I at least
win with this entree.
598
00:25:33,967 --> 00:25:37,333
I'm going to make
the New York strip
with biscuits.
599
00:25:38,000 --> 00:25:39,233
Can I get more butter?
600
00:25:40,667 --> 00:25:42,166
I take butter and put it
in the bowl
601
00:25:42,166 --> 00:25:44,467
and pour liquid nitrogen
over top of it.
602
00:25:44,467 --> 00:25:46,967
Brandon is just bananas
over here.
603
00:25:46,967 --> 00:25:49,634
-What's the objective
there, Chef?
-I'm making biscuits.
604
00:25:49,634 --> 00:25:51,567
-Oh, so you need that
super cold butter.
-Oh, boy.
605
00:25:51,567 --> 00:25:54,166
Ooh, la, la.
606
00:25:54,166 --> 00:25:56,767
The liquid nitrogen
is going to freeze the butter
607
00:25:56,767 --> 00:25:58,367
to a point that it
is super cold.
608
00:25:58,367 --> 00:25:59,667
There we go.
609
00:25:59,667 --> 00:26:01,567
When you put the biscuits
in the oven,
610
00:26:01,567 --> 00:26:04,033
the butter actually pops up
the dough,
611
00:26:04,033 --> 00:26:05,767
which has to have
those little pockets
612
00:26:05,767 --> 00:26:07,634
and makes for a light,
airy biscuit.
613
00:26:07,634 --> 00:26:09,834
Don't tell nobody
I told y'all that.
That's my secret.
614
00:26:09,834 --> 00:26:12,000
That is how you think like
a vet.
615
00:26:12,000 --> 00:26:13,133
Wow.
616
00:26:14,000 --> 00:26:16,100
This is like
a mega budget battle,
617
00:26:16,100 --> 00:26:17,367
-Yes.
-and the stakes are high.
618
00:26:17,367 --> 00:26:18,867
Forty minutes seems like
a lot of time,
619
00:26:18,867 --> 00:26:20,166
but it goes by real fast.
620
00:26:20,166 --> 00:26:21,300
Oh, yeah, baby.
621
00:26:34,634 --> 00:26:35,867
[Jeff]
After the appetizer round,
622
00:26:35,867 --> 00:26:37,700
I'm only two points
behind Erin.
623
00:26:38,266 --> 00:26:39,233
I'm in this.
624
00:26:40,567 --> 00:26:42,967
So for my steakhouse
feast entree,
625
00:26:42,967 --> 00:26:47,266
I'm going to make
rocky road shio koji
marinated skirt steak
626
00:26:47,266 --> 00:26:50,333
and a rocky road demi-glace.
627
00:26:50,333 --> 00:26:52,667
I reduce it,
get it nice and thick.
628
00:26:52,667 --> 00:26:53,934
Oh, yeah.
629
00:26:54,734 --> 00:26:56,133
More acid.
630
00:26:56,133 --> 00:26:58,867
Then I get started on
the aji verde sauce.
631
00:26:58,867 --> 00:27:03,100
Aji verde is this delicious
acidic sauce that goes great
632
00:27:03,100 --> 00:27:05,166
with all kinds of meats,
potatoes, whatever.
633
00:27:08,166 --> 00:27:09,433
It's got a kick,
but it's good.
634
00:27:10,934 --> 00:27:13,433
The next thing,
I get to work on
the fried onions.
635
00:27:13,433 --> 00:27:15,266
I've been really fortunate
in my life,
636
00:27:15,266 --> 00:27:17,667
so I'm going to be playing
for two people
637
00:27:17,667 --> 00:27:19,533
who just joined the team
at OyBar
638
00:27:19,533 --> 00:27:21,266
who are refugees from Ukraine.
639
00:27:21,266 --> 00:27:22,967
They were displaced by
the war.
640
00:27:22,967 --> 00:27:25,867
And I'm going to take half
the money and donate it
641
00:27:25,867 --> 00:27:28,567
to charities servicing
that community
642
00:27:28,567 --> 00:27:30,300
both here and in Ukraine.
643
00:27:33,667 --> 00:27:36,266
For my steakhouse entree,
I gotta go big,
644
00:27:36,266 --> 00:27:39,266
I gotta give them starch,
some sort of veg side,
645
00:27:39,266 --> 00:27:41,266
and the main dish.
646
00:27:41,266 --> 00:27:43,433
Next thing,
I'm gonna work on
my fruit cereal
647
00:27:43,433 --> 00:27:44,734
chimichurri sauce.
648
00:27:44,734 --> 00:27:47,367
Parsley,
extra virgin olive oil,
649
00:27:47,367 --> 00:27:50,166
red wine vinegar,
some fresh garlic.
650
00:27:51,967 --> 00:27:53,767
I think that's a good play.
You know, you've got that
651
00:27:53,767 --> 00:27:55,367
strong acid in
the chimichurri.
652
00:27:55,367 --> 00:27:57,734
I think that can mellow that
fruit cereal out a little bit.
653
00:27:59,166 --> 00:28:01,266
[Abbie] I am three points
behind Erin.
654
00:28:01,266 --> 00:28:03,166
Whoo! Got 'em all.
655
00:28:03,166 --> 00:28:05,834
Winning for me
is very important.
656
00:28:05,834 --> 00:28:09,066
I am developing a cookbook,
talking about our heritage
657
00:28:09,066 --> 00:28:12,166
as Filipino chefs
in the industry.
658
00:28:12,166 --> 00:28:16,533
We want to promote
our continuously progressing
cuisine in the country.
659
00:28:17,233 --> 00:28:19,166
All right, chefs, 30 minutes.
660
00:28:22,166 --> 00:28:24,667
[Erin] After our appetizers
are presented,
661
00:28:24,667 --> 00:28:27,533
I've won best app,
but I can definitely
662
00:28:27,533 --> 00:28:29,000
not take anything for granted.
663
00:28:29,000 --> 00:28:31,033
I still have to focus on
the steak dinner
664
00:28:31,033 --> 00:28:32,467
and make it a winner as well.
665
00:28:32,467 --> 00:28:33,767
-Okay.
-Feel good?
666
00:28:33,767 --> 00:28:34,867
I feel great.
667
00:28:34,867 --> 00:28:36,333
-Yeah.
-That appetizer?
668
00:28:36,333 --> 00:28:37,667
It's good.
I need a little crusty bread.
669
00:28:37,667 --> 00:28:40,433
-Next level.
-But thank you, chef.
670
00:28:41,567 --> 00:28:42,867
Whoo!
671
00:28:42,867 --> 00:28:46,467
So the side dishes
on my entree,
672
00:28:46,467 --> 00:28:49,133
I'm going to do a quick pickle
vegetable
673
00:28:49,133 --> 00:28:52,266
and then hit up a nice
little arugula salad.
674
00:28:52,266 --> 00:28:55,100
So to make my vinaigrette,
I melt down a little bit more
675
00:28:55,100 --> 00:28:57,467
black licorice,
because it's got to be
in there,
676
00:28:57,467 --> 00:29:00,066
with the white wine,
just a little chili,
677
00:29:00,066 --> 00:29:02,333
lots of oil, a little acid.
678
00:29:03,667 --> 00:29:05,967
When I win today,
I'm definitely going to take
679
00:29:05,967 --> 00:29:07,567
the money and start
an education fund
680
00:29:07,567 --> 00:29:09,967
for my three kiddos,
so they don't have
to worry about it
681
00:29:09,967 --> 00:29:12,734
when it's time to choose
what to do for school.
682
00:29:16,333 --> 00:29:17,867
I'm gonna use that
as far as the green.
683
00:29:17,867 --> 00:29:19,133
It's gonna be like
my take on what
684
00:29:19,133 --> 00:29:21,634
a cream spinach would be
for steakhouse.
685
00:29:22,567 --> 00:29:24,100
So while my biscuits
are in the oven,
686
00:29:24,100 --> 00:29:27,133
I'm also making
a Zimbabwe cream kale.
687
00:29:27,133 --> 00:29:30,133
So I get the pan hot,
add pimento peppers
688
00:29:30,133 --> 00:29:32,033
and habanero peppers for heat.
689
00:29:32,033 --> 00:29:34,100
But what makes these greens
really special
690
00:29:34,100 --> 00:29:38,767
in the Zimbabwe dish
is by adding peanut butter
to the dish.
691
00:29:38,767 --> 00:29:40,867
This is a dish from Zimbabwe,
but the peanut butter
692
00:29:40,867 --> 00:29:42,934
also played with
the grape jelly
that I had to use.
693
00:29:43,767 --> 00:29:44,934
Open that milk.
694
00:29:45,533 --> 00:29:47,066
Everything is getting there.
695
00:29:49,934 --> 00:29:51,100
How are they?
696
00:29:52,634 --> 00:29:54,967
-All right.
-Let's go. Where are we at?
697
00:29:54,967 --> 00:29:57,767
I've got this skirt steak
that's marinated
in shio koji...
698
00:29:57,767 --> 00:29:59,066
-Okay.
-...and chocolate.
699
00:29:59,066 --> 00:30:01,266
-And then we have some onions.
-Okay.
700
00:30:01,266 --> 00:30:02,467
And how much money
you got left?
701
00:30:02,467 --> 00:30:03,433
Oh, I got no money left.
702
00:30:03,433 --> 00:30:04,667
-You're done?
-I'm beat.
703
00:30:04,667 --> 00:30:06,133
-That was it. Got it.
-That was it.
704
00:30:07,233 --> 00:30:09,100
Nice char on both sides.
705
00:30:09,100 --> 00:30:13,934
My plate is seeming a little
bit not steakhousey enough.
706
00:30:13,934 --> 00:30:17,934
I've got to do everything
I can to make this
a steakhouse feast.
707
00:30:17,934 --> 00:30:21,467
You've got flour and baking
powder on your station.
708
00:30:21,467 --> 00:30:24,033
I also have parsley.
709
00:30:24,033 --> 00:30:27,166
Be able to get a flatbread
on there in just about
enough time.
710
00:30:27,166 --> 00:30:29,767
[Scott] Jeff seems
to be playing with
his fry bread.
711
00:30:29,767 --> 00:30:31,266
I don't know what
he's going to do with it.
712
00:30:31,266 --> 00:30:33,266
I don't either,
because he doesn't have
a whole lot of time
713
00:30:33,266 --> 00:30:34,734
to do whatever
he's doing with it.
714
00:30:35,934 --> 00:30:37,934
It's only going to take
a minute or two each side.
715
00:30:37,934 --> 00:30:40,300
[Guy] 15 minutes, 15 to go.
716
00:30:42,367 --> 00:30:45,100
-Ooh, Abbie, that's getting
some char, huh?
-Yep.
717
00:30:45,100 --> 00:30:46,467
Want to finish in the oven?
718
00:30:46,467 --> 00:30:48,400
Um, maybe I should.
719
00:30:50,033 --> 00:30:54,000
You're going into
uncharted territories
if you keep that up.
720
00:30:54,767 --> 00:30:56,867
-Thank you.
-Thank you, Chef.
721
00:30:56,867 --> 00:30:58,200
And this is the couscous?
722
00:30:58,533 --> 00:30:59,767
Yes.
723
00:31:02,033 --> 00:31:05,033
I wanted to use
the fruit cereal
for another application,
724
00:31:05,033 --> 00:31:10,166
so I thought about making
a tempura asparagus.
725
00:31:10,166 --> 00:31:14,033
So, in a bowl, I put my flour,
some cornstarch, water.
726
00:31:14,033 --> 00:31:16,834
I added in the fruit cereal.
727
00:31:18,333 --> 00:31:20,667
You know, asparagus is
known for not particularly
728
00:31:20,667 --> 00:31:22,634
pairing well with a lot of
things,
729
00:31:22,634 --> 00:31:25,533
so I don't know that
augmenting asparagus
with fruit cereal
730
00:31:25,533 --> 00:31:27,500
is in my playbook,
but we'll see how it goes.
731
00:31:30,033 --> 00:31:32,333
[Erin] So my goal here
is to get the sugar from
732
00:31:32,333 --> 00:31:35,367
the black licorice marinade
to caramelize on the outside
733
00:31:35,367 --> 00:31:38,667
of the beef,
just to give it that little
bit of crunch texture
734
00:31:38,667 --> 00:31:41,166
and that really sweet flavor.
735
00:31:41,166 --> 00:31:43,834
-Do you like black licorice?
-I'm not going to lie, I do.
736
00:31:43,834 --> 00:31:45,066
My kids love it.
My mother loves it.
737
00:31:45,066 --> 00:31:46,667
-I love black licorice.
-We grew up with it.
738
00:31:46,667 --> 00:31:48,734
My family, my dad is
the black licorice king.
739
00:31:48,734 --> 00:31:50,233
-Oh, is that right?
-Oh, yeah.
740
00:31:50,233 --> 00:31:51,667
There you go.
741
00:31:51,667 --> 00:31:54,533
[Guy] Ten minutes, chefs.
Ten minutes to go.
742
00:31:54,533 --> 00:31:56,767
So while my cream kale
is finishing simmering,
743
00:31:56,767 --> 00:31:59,166
I move on to
my grape demi-glace.
744
00:31:59,166 --> 00:32:01,934
I take some grape jelly,
red wine vinegar,
745
00:32:01,934 --> 00:32:04,867
chili flake, chicken bouillon,
and tomato paste,
746
00:32:04,867 --> 00:32:07,000
and I slowly reduce it down.
747
00:32:07,000 --> 00:32:08,233
Chef Fred, what are we into?
748
00:32:08,233 --> 00:32:11,233
I'm doing a grape brown
butter for my biscuits,
749
00:32:11,233 --> 00:32:13,400
and then I'm doing
a grape demi for the steak.
750
00:32:13,734 --> 00:32:14,667
Got it.
751
00:32:14,667 --> 00:32:17,100
I want to make sure that
the judges know that
752
00:32:17,100 --> 00:32:20,900
I am using the grape jelly
in multiple ways.
753
00:32:22,934 --> 00:32:24,100
That is delicious.
754
00:32:25,967 --> 00:32:27,000
[grunts]
755
00:32:31,567 --> 00:32:33,767
[Guy]
Three and a half minutes,
three and a half.
756
00:32:33,767 --> 00:32:36,166
[Jeff] So it's time to plate
my steakhouse feast.
757
00:32:36,166 --> 00:32:39,333
Get some of that aji verde
down on the plate.
758
00:32:39,333 --> 00:32:45,567
Crispy onions, the flatbread,
nice cook on both sides.
759
00:32:45,567 --> 00:32:49,433
Plate my steak, and boy,
I was really happy with
that cook.
760
00:32:50,767 --> 00:32:53,166
And then some
of that chocolatey,
761
00:32:53,166 --> 00:32:55,934
rocky road demi
on top of that.
762
00:32:55,934 --> 00:32:59,033
Three minutes, chefs.
You got three left
to be plated.
763
00:32:59,767 --> 00:33:02,433
[Abbie]
First, I laid my fruit cereal
764
00:33:02,433 --> 00:33:05,634
chimichurri sauce,
my scallion couscous,
765
00:33:05,634 --> 00:33:09,367
garlic-charred cauliflower,
and fruit cereal
766
00:33:09,367 --> 00:33:11,433
tempura asparagus.
767
00:33:12,166 --> 00:33:13,600
It was fabulous, actually.
768
00:33:14,233 --> 00:33:15,634
[Guy] Two minutes, two to go.
769
00:33:16,867 --> 00:33:18,300
It's got to be a winning dish.
770
00:33:19,567 --> 00:33:21,967
I start with my quick pickles.
771
00:33:21,967 --> 00:33:26,600
Then I plate the salad,
top it off with that beautiful
black licorice vinaigrette.
772
00:33:27,533 --> 00:33:30,266
Slice up that beef.
It's perfect.
773
00:33:30,266 --> 00:33:32,433
Fan it out and top it off
with just a little bit
774
00:33:32,433 --> 00:33:33,634
more chimichurri.
775
00:33:34,367 --> 00:33:35,867
One minute!
776
00:33:36,734 --> 00:33:39,166
One thing we can do
is make some biscuits
when we're in front of South.
777
00:33:39,667 --> 00:33:41,567
Perfect.
778
00:33:41,567 --> 00:33:44,333
I neatly place my biscuit
in a small cast-iron skillet,
779
00:33:44,333 --> 00:33:47,533
take my grape butter
and put it in a souffle cup,
780
00:33:47,533 --> 00:33:50,367
followed by the Zimbabwe
cream kale.
781
00:33:50,367 --> 00:33:51,667
[Guy] Thirty seconds.
782
00:33:51,667 --> 00:33:54,934
[Brandon] I put
the jelly demi-glace
on the plate first.
783
00:33:55,233 --> 00:33:56,533
Oh, yeah, baby.
784
00:33:59,567 --> 00:34:04,433
[Guy] Five, four,
three, two, one.
785
00:34:04,433 --> 00:34:05,767
Chefs, that's it.
Stop working.
786
00:34:05,767 --> 00:34:06,834
[all] Whoo!
787
00:34:08,033 --> 00:34:09,266
-Wow.
-Wow.
788
00:34:09,266 --> 00:34:10,533
Good job, chefs.
789
00:34:10,533 --> 00:34:12,000
Jeff, how'd you do?
790
00:34:12,266 --> 00:34:13,567
It was a job.
791
00:34:13,567 --> 00:34:16,433
Sixty minutes of
hard-fought battle.
That was nuts.
792
00:34:24,867 --> 00:34:27,533
Judges, this is it,
the final course of
793
00:34:27,533 --> 00:34:29,333
our winner's super battle.
794
00:34:29,333 --> 00:34:31,233
Our chefs had to make
an entree featuring
795
00:34:31,233 --> 00:34:34,367
their unique whammy ingredient
to complete their steakhouse
feast.
796
00:34:34,367 --> 00:34:37,166
Chef Abbie spent $58
on fruit cereal,
797
00:34:37,166 --> 00:34:39,834
had $42 to spend,
and what do you have for us?
798
00:34:39,834 --> 00:34:41,667
What I have
for you today, chefs,
799
00:34:41,667 --> 00:34:46,233
is a grilled flank steak
over some chimichurri
800
00:34:46,233 --> 00:34:49,934
and some scallion couscous
with a trio of vegetables.
801
00:34:49,934 --> 00:34:54,367
I have a tempura asparagus
using the fruit cereal.
802
00:34:54,367 --> 00:34:58,033
I also use as a sweetener
for my chimichurri.
803
00:35:00,667 --> 00:35:04,100
What I love most about
a steakhouse dinner
is the sides.
804
00:35:04,100 --> 00:35:06,467
And you gave us three sides
on this.
805
00:35:06,467 --> 00:35:09,734
So for a budget battle,
this was really smart
gameplay.
806
00:35:09,734 --> 00:35:12,934
But the winner for me
on this plate is that
chimichurri.
807
00:35:12,934 --> 00:35:15,400
I mean, bottle that stuff up.
It's delicious.
808
00:35:16,367 --> 00:35:18,467
The steak is cooked
really nicely,
809
00:35:18,467 --> 00:35:22,066
but I find the couscous
to be a little bit
superfluous.
810
00:35:22,066 --> 00:35:24,667
I don't think it's adding
a lot to the rest of the dish.
811
00:35:24,667 --> 00:35:27,767
I think the use of
the fruit cereal is liberal.
812
00:35:27,767 --> 00:35:28,834
It's all over the place.
813
00:35:28,834 --> 00:35:31,767
I've never seen multicolored
rainbow asparagus before,
814
00:35:31,767 --> 00:35:33,100
but I like that a lot.
815
00:35:33,100 --> 00:35:34,333
Welcome to Flavortown.
816
00:35:35,367 --> 00:35:36,667
-Thank you, Chef.
-There you have it.
817
00:35:36,667 --> 00:35:41,767
Up next, Chef Jeff,
Rocky Road ice cream
for a mere $66.
818
00:35:41,767 --> 00:35:43,000
What do you got for us?
819
00:35:43,000 --> 00:35:47,266
I have a Rocky Road
and Shio Koji marinated
skirt steak
820
00:35:47,266 --> 00:35:50,367
with some Peruvian-style
aji verde,
821
00:35:50,367 --> 00:35:55,100
some crispy, spicy onions,
and a quick flatbread,
822
00:35:55,100 --> 00:35:59,433
tiny bit of Rocky Road
demi-glace on top of
that steak.
823
00:36:01,433 --> 00:36:03,266
You continually surprise me.
824
00:36:03,266 --> 00:36:06,834
I didn't expect your appetizer
to be as amazing as it was.
825
00:36:06,834 --> 00:36:08,667
I feel the same way here
with your steak
826
00:36:08,667 --> 00:36:10,834
in the rocky road sauce
as well.
827
00:36:10,834 --> 00:36:13,567
That flatbread,
I love that you did that.
828
00:36:13,567 --> 00:36:16,567
Unfortunately, it just
needs flaked salt
over the top of it.
829
00:36:16,567 --> 00:36:18,667
Salsa verde is working
a little bit less than me.
830
00:36:18,667 --> 00:36:20,934
There's a lot of garlic
in there. It burns.
831
00:36:20,934 --> 00:36:22,200
It's a little too hot.
832
00:36:22,200 --> 00:36:24,900
You know,
there was nothing rocky
about your road to this dish.
833
00:36:25,767 --> 00:36:27,967
The cook on the steak
is tremendous.
834
00:36:27,967 --> 00:36:29,934
It's so tender, so flavorful.
835
00:36:29,934 --> 00:36:32,867
I think that shio koji
marinade was a good idea.
836
00:36:32,867 --> 00:36:34,867
I think the use of
the fried onions,
837
00:36:34,867 --> 00:36:36,767
you know, you basically turn
something
838
00:36:36,767 --> 00:36:38,667
that was cheap into something
you can sell.
839
00:36:38,667 --> 00:36:40,100
And I think that's
a great thing when
840
00:36:40,100 --> 00:36:41,433
you're dealing with
a budget battle.
841
00:36:41,433 --> 00:36:44,533
I would have loved to see
the onion rings on top of
the meat,
842
00:36:44,533 --> 00:36:47,200
kind of really bring me
to the steakhouse,
like, right here.
843
00:36:48,567 --> 00:36:49,767
Thank you, judges.
844
00:36:49,767 --> 00:36:52,734
Up next, Chef Brandon,
grape jelly, $60.
845
00:36:52,734 --> 00:36:54,667
You had $40 to spend.
What do you have for us?
846
00:36:54,667 --> 00:36:56,967
Chefs, I have a rubbed
New York strip,
847
00:36:56,967 --> 00:36:59,333
and then I have my take on
cream greens,
848
00:36:59,333 --> 00:37:01,166
which is like
a Zimbabwe green.
849
00:37:01,166 --> 00:37:03,734
I made a grape demi,
and then a biscuit
850
00:37:03,734 --> 00:37:05,166
with a grape butter.
851
00:37:05,166 --> 00:37:06,333
Hope you guys enjoy.
852
00:37:09,567 --> 00:37:11,133
This is delicious.
853
00:37:11,133 --> 00:37:13,233
You had me worried after
that first round, man.
854
00:37:13,233 --> 00:37:15,166
But this is no joke.
855
00:37:15,166 --> 00:37:17,667
This grape demi
is really good.
856
00:37:17,667 --> 00:37:20,634
The idea of taking that
inspiration from Africa
857
00:37:20,634 --> 00:37:23,500
and creating this,
you know, peanut butter kale.
858
00:37:23,967 --> 00:37:25,533
Oh, my God, it's genius.
859
00:37:25,533 --> 00:37:27,233
-So good.
-[laughs]
860
00:37:27,233 --> 00:37:29,433
For a budget battle,
New York strip,
861
00:37:29,433 --> 00:37:31,467
it's honestly
my favorite cut.
862
00:37:31,467 --> 00:37:34,967
And the cook on it was
absolutely perfection.
863
00:37:34,967 --> 00:37:37,000
You could sell this
and only this
864
00:37:37,000 --> 00:37:39,266
and open an entire steakhouse
just based on this
865
00:37:39,266 --> 00:37:40,467
and this alone.
866
00:37:40,467 --> 00:37:44,867
The biscuits have an absolute
cloud-like texture.
867
00:37:44,867 --> 00:37:48,433
The effort that you put in
to grate the frozen butter
868
00:37:48,433 --> 00:37:52,767
paid off because
it's just tons of teeny tiny
little micro pockets.
869
00:37:52,767 --> 00:37:55,100
I could use a little bit more
rendering on the steak.
870
00:37:56,533 --> 00:37:57,734
All right,
thank you very much.
871
00:37:58,467 --> 00:38:01,266
Chef Erin,
black licorice, 60 bucks.
872
00:38:01,266 --> 00:38:03,266
-What do you got for us?
-Uh, okay.
873
00:38:03,266 --> 00:38:06,066
I did a nice little
black licorice marinade
874
00:38:06,066 --> 00:38:08,767
on the flank steak,
quick pickled veg,
875
00:38:08,767 --> 00:38:11,233
and then black licorice
vinaigrette on the arugula
876
00:38:11,233 --> 00:38:13,333
with a little candied licorice
in there.
877
00:38:14,734 --> 00:38:16,967
Chef, I was really excited
because at a steakhouse,
878
00:38:16,967 --> 00:38:19,266
like, I love a fresh
salad component,
879
00:38:19,266 --> 00:38:21,033
and you brought that
in two ways.
880
00:38:21,033 --> 00:38:24,133
The thing that I'm struggling
with is a lack of salt
881
00:38:24,133 --> 00:38:26,233
sort of, kind of everywhere,
to be honest.
882
00:38:26,233 --> 00:38:29,867
The playfulness of that
licorice candy in
the arugula salad
883
00:38:29,867 --> 00:38:33,100
kind of pretending it's fennel
is really, really fun.
884
00:38:33,100 --> 00:38:35,233
So that's honestly one of
my favorite parts.
885
00:38:35,233 --> 00:38:36,266
Thank you, Chef.
886
00:38:36,266 --> 00:38:39,734
You turned this licorice
into a complete,
887
00:38:39,734 --> 00:38:42,634
whatever the opposite of
a whammy is, a boon,
if you will.
888
00:38:42,634 --> 00:38:44,667
I think that
the licorice marinade
889
00:38:44,667 --> 00:38:46,266
on the steak is
super successful.
890
00:38:46,266 --> 00:38:47,467
It's got a really great crust
on it,
891
00:38:47,467 --> 00:38:50,033
and that whisper of licorice
just kind of, like,
892
00:38:50,033 --> 00:38:52,166
it bulks out the beefy flavor.
893
00:38:52,166 --> 00:38:54,066
This feels a little less
steakhouse to me
894
00:38:54,066 --> 00:38:56,967
and a little more
summer luncheon.
895
00:38:56,967 --> 00:38:59,266
You brought so much
in that appetizer round
896
00:38:59,266 --> 00:39:02,467
that you raised the bar
for yourself, honestly.
897
00:39:02,467 --> 00:39:03,834
There's nothing wrong with it,
898
00:39:03,834 --> 00:39:05,333
but I don't feel
a lot of pizzazz.
899
00:39:05,734 --> 00:39:07,033
Thank you.
900
00:39:07,033 --> 00:39:08,867
Chefs, you fought hard.
901
00:39:08,867 --> 00:39:10,166
There's no question about it.
902
00:39:10,166 --> 00:39:11,367
The whammies weren't easy.
903
00:39:11,367 --> 00:39:13,066
We're going to send you back
to the kitchens.
904
00:39:13,066 --> 00:39:15,133
We'll call you when
we have a decision.
Thank you.
905
00:39:19,533 --> 00:39:21,266
So judges,
whose steakhouse dinner
906
00:39:21,266 --> 00:39:25,667
was the most well done,
or should I say medium rare?
907
00:39:25,667 --> 00:39:27,266
All right, 20 points
available on taste,
908
00:39:27,266 --> 00:39:29,533
twenty points for gameplay,
ten points for the plating.
909
00:39:29,533 --> 00:39:31,634
A total available
from 50 points.
910
00:39:35,867 --> 00:39:37,834
Chefs, let's take a look.
911
00:39:37,834 --> 00:39:40,233
Brandon with a 38
at the beginning.
912
00:39:40,233 --> 00:39:43,333
Eighteen out of 20
in gameplay. Wow!
913
00:39:44,166 --> 00:39:46,200
Eighteen out of 20 in taste.
914
00:39:47,333 --> 00:39:50,133
Eight in plating for a 44.
915
00:39:50,133 --> 00:39:51,934
Eighty-two, well done.
916
00:39:53,834 --> 00:39:57,266
Erin, 45 at the beginning.
917
00:39:57,266 --> 00:40:01,333
Fifteen out of 20 in gameplay.
16 in taste.
918
00:40:01,867 --> 00:40:04,000
Seven for a 38.
919
00:40:04,000 --> 00:40:07,333
And an 83, a one-point edge.
920
00:40:08,467 --> 00:40:13,433
Jeff, 43 in the first round.
16 out of 20.
921
00:40:13,867 --> 00:40:15,767
Sixteen out of 20.
922
00:40:15,767 --> 00:40:18,433
Seven for a 39.
923
00:40:19,467 --> 00:40:21,600
Tied at an 82 with Brandon.
924
00:40:23,367 --> 00:40:27,533
Abbie, you gotta get 41
or better.
925
00:40:28,734 --> 00:40:30,834
Gameplay, 17.
926
00:40:31,667 --> 00:40:33,634
Sixteen out of 20 in taste.
927
00:40:34,266 --> 00:40:37,967
Eight for a 41
and a tie at 83.
928
00:40:37,967 --> 00:40:40,033
Eighty-three, 83.
929
00:40:40,433 --> 00:40:42,100
What?
930
00:40:42,100 --> 00:40:44,166
-Erin and Abbie,
congratulations.
-Wow.
931
00:40:44,166 --> 00:40:46,767
-[all clapping]
-[Brandon] Good job, guys.
932
00:40:46,767 --> 00:40:48,867
Brandon, Jeff,
we will see you again,
hopefully.
933
00:40:48,867 --> 00:40:50,100
Thank you.
Have a good night.
934
00:40:50,100 --> 00:40:51,533
I was in that game.
935
00:40:52,367 --> 00:40:54,867
And next time, I'll be ready.
936
00:40:54,867 --> 00:40:56,367
Thanks, man.
Great to see you again.
937
00:40:56,367 --> 00:40:57,767
You too.
938
00:40:57,767 --> 00:40:59,667
[Brandon] Being here
is already a prize.
939
00:40:59,667 --> 00:41:01,433
So thank you, guys,
for having me.
940
00:41:01,433 --> 00:41:02,934
And I hope
to have you back again.
941
00:41:07,867 --> 00:41:10,166
I got to tell you, ladies,
it was a pleasure
to watch you cook.
942
00:41:10,166 --> 00:41:11,934
A tie is fantastic.
943
00:41:11,934 --> 00:41:13,667
Now, I do want to remind you
of one thing.
944
00:41:13,667 --> 00:41:17,066
-I know. Ah.
-Had you taken the two points?
945
00:41:17,066 --> 00:41:18,467
Yeah, I'll take the money.
946
00:41:18,467 --> 00:41:21,100
-Where would you be?
-Yeah, I'd be running there.
947
00:41:21,100 --> 00:41:23,367
Well, ladies, I got good news
and I got bad news.
948
00:41:23,367 --> 00:41:25,867
One, we're not going
to go into a tiebreaker.
949
00:41:25,867 --> 00:41:26,867
That's the bad news.
950
00:41:26,867 --> 00:41:30,000
Good news is,
take a look behind the door.
951
00:41:30,367 --> 00:41:31,533
Both of you win.
952
00:41:34,734 --> 00:41:37,867
$10,000 each.
Congratulations.
953
00:41:37,867 --> 00:41:39,266
-We're going to let you tie.
-No way.
954
00:41:39,266 --> 00:41:40,266
Whoa.
955
00:41:40,266 --> 00:41:42,233
I am super proud
of myself for what
956
00:41:42,233 --> 00:41:44,634
I have achieved today at
Flavortown.
957
00:41:44,634 --> 00:41:46,767
[Erin]
My children are going
to be so stoked.
958
00:41:46,767 --> 00:41:47,834
There you go.
959
00:41:47,834 --> 00:41:51,567
Guy, call me anytime.
I'm ready for number four.
960
00:41:51,567 --> 00:41:53,467
We'll see you next week.
Guy's Grocery Games.
961
00:41:53,467 --> 00:41:54,333
Adios.
962
00:41:54,333 --> 00:41:57,667
-Congratulations.
-Thank you so much.
963
00:41:57,667 --> 00:42:00,233
-I'm so glad.
-Best trip ever.