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.