1 00:00:01,200 --> 00:00:02,400 You know, Hunter, the mom-and-pop joints I visit 2 00:00:02,400 --> 00:00:04,000 on Diners, Drive-Ins and Dives 3 00:00:04,000 --> 00:00:06,667 serve straight-up delicious food at prices 4 00:00:06,667 --> 00:00:08,667 that won't bust the family budget. 5 00:00:08,667 --> 00:00:10,166 -Flavortown. Magic. -Flavortown, baby. 6 00:00:10,166 --> 00:00:12,200 So, tonight, Triple D stands for, 7 00:00:12,200 --> 00:00:14,867 uh, discount, dollars and deals, 8 00:00:14,867 --> 00:00:16,800 as four top-notch Triple D chefs 9 00:00:16,800 --> 00:00:19,567 put their cost-cutting cooking skills to the test 10 00:00:19,567 --> 00:00:21,000 in an epic budget battle. 11 00:00:21,000 --> 00:00:23,000 -$24.97. -How did that happen? 12 00:00:23,000 --> 00:00:24,967 -Whoo. -[Bryan] That's the money. 13 00:00:24,967 --> 00:00:27,600 -Tasty. -Look at this. Whoopsie. 14 00:00:27,600 --> 00:00:29,900 [Hunter] Let's see if they can turn their budget-savvy ways 15 00:00:29,900 --> 00:00:32,000 into big Flavortown bucks. 16 00:00:32,000 --> 00:00:33,367 Up to 20 Triple Ds. 17 00:00:33,367 --> 00:00:34,967 That's flavor. Pow! 18 00:00:34,967 --> 00:00:38,166 It's Triple D budget battle tonight on Guy's Grocery Games. 19 00:00:38,166 --> 00:00:39,834 Don't you give away all those cheese. 20 00:00:42,100 --> 00:00:43,567 [cash register dings] 21 00:00:44,767 --> 00:00:46,300 Now, let's meet our Triple D chefs. 22 00:00:46,300 --> 00:00:50,000 First up, Bryan Lantagne, executive chef of the New Hampshire joint 23 00:00:50,000 --> 00:00:52,200 serving up crazy delicious fusion food, 24 00:00:52,200 --> 00:00:54,500 like his Thai coconut-chicken tacos. 25 00:00:54,500 --> 00:00:56,467 Bringing beef taco in the window, guys. 26 00:00:56,467 --> 00:00:58,367 This is what I would call a destination dish. 27 00:00:58,367 --> 00:00:59,667 Watch out for this guy. 28 00:00:59,667 --> 00:01:01,900 Working on a budget, you just gotta kinda deal with it, 29 00:01:01,900 --> 00:01:04,066 roll with the punches. But Guy came to visit. 30 00:01:04,066 --> 00:01:07,000 Surprise, surprise, the restaurant got a little bit busier, 31 00:01:07,000 --> 00:01:08,700 which is the dream of every restaurant. 32 00:01:08,700 --> 00:01:10,367 -How you doing? -Looking good with the headband. 33 00:01:12,000 --> 00:01:13,400 Next we have Nikol Zarbalas, 34 00:01:13,400 --> 00:01:15,300 the chef who is a master of Greek cuisine 35 00:01:15,300 --> 00:01:17,100 and a master of budgeting, 36 00:01:17,100 --> 00:01:18,900 'cause she's got five kids. 37 00:01:18,900 --> 00:01:20,567 I shop on a budget all the time, 38 00:01:20,567 --> 00:01:22,967 not just for the restaurant, but at home with my five kids. 39 00:01:22,967 --> 00:01:25,700 My oldest is 12 and works with me on the line. 40 00:01:25,700 --> 00:01:28,900 Only girl at three years old is a fixture in this restaurant. 41 00:01:28,900 --> 00:01:30,567 Thank you. Mmm. 42 00:01:30,567 --> 00:01:32,367 -All right, just-- -[people laughing] 43 00:01:32,367 --> 00:01:34,667 -Nice to see you again. -Hey, nice to see you too. 44 00:01:34,667 --> 00:01:36,467 Oh, she's got great hair. 45 00:01:36,467 --> 00:01:38,100 And then there's Oniel Smith, 46 00:01:38,100 --> 00:01:39,767 the chef-owner of a Caribbean eatery 47 00:01:39,767 --> 00:01:42,100 with a dream of mentoring aspiring young cooks 48 00:01:42,100 --> 00:01:44,000 from his Jamaican homeland. 49 00:01:44,000 --> 00:01:45,400 The chicken's another level. 50 00:01:45,400 --> 00:01:47,266 I have completely lost control of the show, 51 00:01:47,266 --> 00:01:49,333 I am eating with my hands, babbling. 52 00:01:50,900 --> 00:01:52,300 Yeah, man, Jamaican. 53 00:01:52,300 --> 00:01:55,266 You gotta know how to budget yourself in Jamaica to get by, 54 00:01:55,266 --> 00:01:58,300 'cause it's not a lot of opportunities out there. 55 00:01:58,300 --> 00:02:01,900 So what I wanna do, I really wanted to bring up these kids from Jamaica 56 00:02:01,900 --> 00:02:03,367 and start my culinary program. 57 00:02:03,367 --> 00:02:05,266 -Y'all look 500. -Whoopsie! 58 00:02:05,266 --> 00:02:06,533 Whoopsie's in there. 59 00:02:08,000 --> 00:02:09,367 And finally, Elijah Safford, 60 00:02:09,367 --> 00:02:12,867 the chef mixing up New Mexican, Asian and Spanish cuisine 61 00:02:12,867 --> 00:02:14,700 at his New Mexico joint. 62 00:02:14,700 --> 00:02:17,166 [Elijah] Cheese curding on bison chili fry. 63 00:02:17,166 --> 00:02:18,934 -So, you like it? -Oh, no, I love it. 64 00:02:19,700 --> 00:02:21,300 I am 23 years old. 65 00:02:21,300 --> 00:02:24,166 It's interesting, getting thrown into business ownership. 66 00:02:24,166 --> 00:02:27,867 My hard work has forced me to mature in certain ways. 67 00:02:27,867 --> 00:02:30,200 You're probably the youngest chef-owner we've ever had on Triple D. 68 00:02:30,200 --> 00:02:31,567 -Watch out for this guy, huh? -[chuckles] 69 00:02:31,567 --> 00:02:33,266 -Ready to rock? -Yes, sir. 70 00:02:33,266 --> 00:02:34,867 [Guy] Go get 'em, brother. 71 00:02:36,467 --> 00:02:37,567 Welcome to Flavortown. 72 00:02:37,567 --> 00:02:40,900 I invited you here because I know that you all know 73 00:02:40,900 --> 00:02:41,967 how to run a restaurant. 74 00:02:41,967 --> 00:02:43,567 Not only on the Triple D level, 75 00:02:43,567 --> 00:02:46,100 but, you also gotta be a really good business person. 76 00:02:46,100 --> 00:02:47,100 Absolutely. 77 00:02:47,100 --> 00:02:49,000 Tonight, to win the competition, 78 00:02:49,000 --> 00:02:50,266 you're gonna need all the talents. 79 00:02:50,266 --> 00:02:53,200 You're gonna need the cooking talents and the business talents, 80 00:02:53,200 --> 00:02:56,367 because this is Triple D budget battle. 81 00:02:56,367 --> 00:02:57,867 -Oh. -Hello. 82 00:02:57,867 --> 00:03:00,066 [Guy] Two intense culinary challenges 83 00:03:00,066 --> 00:03:03,200 that will force you to stretch your money like pizza dough, 84 00:03:03,200 --> 00:03:07,767 making dishes that you hope taste like the upper crust. 85 00:03:07,767 --> 00:03:10,266 Unfortunately, the chef with the lowest score at the end of the first round 86 00:03:10,266 --> 00:03:12,600 will be checking out, but... 87 00:03:12,600 --> 00:03:15,166 the chef with the highest combined score 88 00:03:15,166 --> 00:03:16,500 at the end of two rounds 89 00:03:16,500 --> 00:03:19,400 will get a chance to shop Flavortown market for up to 20,000 bucks. 90 00:03:19,400 --> 00:03:20,500 There it is. 91 00:03:20,500 --> 00:03:22,367 [Guy] In the first round, I want you to make 92 00:03:22,367 --> 00:03:25,734 the menu item your customers always pick. 93 00:03:27,000 --> 00:03:30,467 Wait a second, menu, menu item customers pick. 94 00:03:30,467 --> 00:03:33,900 Oh! New Triple D game. 95 00:03:33,900 --> 00:03:36,767 It's called menu pick. Hunter, where are you, buddy? 96 00:03:38,300 --> 00:03:39,500 Fantastic. 97 00:03:39,500 --> 00:03:42,867 -What you got? -All right, well, these are mystery menus. 98 00:03:42,867 --> 00:03:44,100 -Mystery menus? -Yes. 99 00:03:44,100 --> 00:03:46,967 So chefs, each of you get to pick a mystery menu 100 00:03:46,967 --> 00:03:49,500 and inside, you'll find out not only the variation 101 00:03:49,500 --> 00:03:51,266 on your bestseller you must make, 102 00:03:51,266 --> 00:03:54,367 but also the total budget you'll have to make it. 103 00:03:54,367 --> 00:03:57,400 So, you've given them a menu with... 104 00:03:57,400 --> 00:03:59,867 -a mystery item. -Yes. 105 00:03:59,867 --> 00:04:01,600 -Whoa. -And a budget. 106 00:04:01,600 --> 00:04:03,100 [chuckles] Oh, boy. 107 00:04:03,100 --> 00:04:04,266 Let's go ladies first. 108 00:04:04,266 --> 00:04:07,166 -Ladies first. -[Guy] Step up, step in. 109 00:04:07,166 --> 00:04:08,800 Come in and be lucky. 110 00:04:08,800 --> 00:04:09,867 Okay, take it over there. 111 00:04:09,867 --> 00:04:11,266 -Don't open it yet. -Don't open it yet. 112 00:04:11,266 --> 00:04:13,166 [Guy] There you go. 113 00:04:15,000 --> 00:04:16,867 -That's it? -Yeah, absolutely. 114 00:04:16,867 --> 00:04:18,567 All right, big man. 115 00:04:20,600 --> 00:04:22,567 Let's see, what you got, Bryan? 116 00:04:23,467 --> 00:04:25,967 In a bowl for 22 bucks. 117 00:04:25,967 --> 00:04:28,000 -All right. -What you got? 118 00:04:28,000 --> 00:04:29,700 Fried for 18 bucks. 119 00:04:29,700 --> 00:04:30,667 You know how to fry something. 120 00:04:30,667 --> 00:04:32,033 Got this. 121 00:04:32,700 --> 00:04:34,667 [Guy] Sandwich for 20 bucks. 122 00:04:34,667 --> 00:04:36,567 Spicy for 19. 123 00:04:36,567 --> 00:04:38,266 Do you think you can handle spicy? 124 00:04:38,266 --> 00:04:39,867 I don't know, I'm Jamaican, let's see. 125 00:04:39,867 --> 00:04:40,867 -[Guy] Yeah, yeah. -[laughs] 126 00:04:40,867 --> 00:04:43,467 Jamaican-me hungry. Okay. 127 00:04:43,467 --> 00:04:45,667 You're gonna go around the store, get whatever you want. 128 00:04:45,667 --> 00:04:46,967 You've gotta follow the budget. 129 00:04:46,967 --> 00:04:47,900 Who picked first? You picked first. 130 00:04:47,900 --> 00:04:50,367 Okay, so I'll give you three the chance 131 00:04:50,367 --> 00:04:51,767 if you wanna trade. 132 00:04:51,767 --> 00:04:53,266 -[Hunter] Or to steal it. -[Guy] If two-- 133 00:04:53,266 --> 00:04:54,967 If two of you could swap it 134 00:04:54,967 --> 00:04:56,767 that would leave one of you that couldn't go for it. 135 00:04:56,767 --> 00:04:58,967 But, you just tell me- you guys can go ahead. 136 00:04:58,967 --> 00:05:01,033 [Nikol] Oh, I'm going. [chuckles] 137 00:05:01,900 --> 00:05:03,300 [Elijah] All right, let's see. 138 00:05:03,300 --> 00:05:05,767 I got $20 to make a sandwich. 139 00:05:05,767 --> 00:05:08,000 Dive back into my memory bank, 140 00:05:08,000 --> 00:05:11,166 and one of our bestsellers was a special I used to do called the chopped cheese. 141 00:05:11,166 --> 00:05:16,166 Chopped cheese is a burger, a Philly and a taco 142 00:05:16,166 --> 00:05:18,266 come together with cheese. 143 00:05:18,266 --> 00:05:19,767 I grab sliced cheddar 144 00:05:19,767 --> 00:05:21,500 and some gruyere that's on discount. 145 00:05:21,500 --> 00:05:23,500 Eljah's got a sandwich. 146 00:05:23,500 --> 00:05:25,867 One baguette is not a lot. 147 00:05:25,867 --> 00:05:26,900 [cashier] $19.01. 148 00:05:26,900 --> 00:05:29,567 [Elijah] I wish I could've grabbed red onions 149 00:05:29,567 --> 00:05:31,200 to make a nice pickled garnish. 150 00:05:31,200 --> 00:05:33,467 With 99 cents left, I'm a little tight. 151 00:05:33,467 --> 00:05:35,066 -[cashier] There you go. -Thank you very much. 152 00:05:35,066 --> 00:05:37,400 -What're you thinking, chef? -I'm gonna make you a wrap. 153 00:05:37,400 --> 00:05:39,166 A jerk chicken spicy wrap. 154 00:05:39,166 --> 00:05:41,700 I don't think somebody thinks about a tortilla getting wrapped up 155 00:05:41,700 --> 00:05:43,400 thinking it was gonna be spicy. 156 00:05:43,400 --> 00:05:45,300 Said spicy. It better be spicy. 157 00:05:45,300 --> 00:05:47,800 Some chili, some chili, some chili. 158 00:05:47,800 --> 00:05:49,367 If I had the money and the time, 159 00:05:49,367 --> 00:05:51,867 I would've created my best dish, which is the oxtail wrap. 160 00:05:51,867 --> 00:05:55,767 So, our next best thing, our apple jerk chicken wrap. 161 00:05:55,767 --> 00:05:57,867 Jamaican is known for spices, 162 00:05:57,867 --> 00:05:59,600 so when you talk about spice, 163 00:05:59,600 --> 00:06:01,100 you knocking the nail on the head. 164 00:06:01,100 --> 00:06:02,667 If you go to Jamaica right now, 165 00:06:02,667 --> 00:06:04,000 you order jerk chicken off the street side 166 00:06:04,000 --> 00:06:06,266 and it's not spicy, I think you should take it back. 167 00:06:06,266 --> 00:06:08,400 But, we went by the produce section 168 00:06:08,400 --> 00:06:12,400 to get the crunchy freshness, that cooler. 169 00:06:12,400 --> 00:06:14,266 Chicken is hot and spicy, 170 00:06:14,266 --> 00:06:15,600 so I went for the sweet potato, 171 00:06:15,600 --> 00:06:17,567 because I wanted something sweet in it 172 00:06:17,567 --> 00:06:18,767 that should balance out the dish. 173 00:06:18,767 --> 00:06:20,467 I think that's it for me, bro. 174 00:06:20,467 --> 00:06:23,467 -What's your budget? You're over. -Take that off. 175 00:06:23,467 --> 00:06:25,100 I had picked up a horseradish, 176 00:06:25,100 --> 00:06:28,166 but nah, it wouldn't taste good with the jerk sauce. I just got rid of it. 177 00:06:28,166 --> 00:06:30,367 -[cashier] Take that off? -[Oniel] Yeah. 178 00:06:30,367 --> 00:06:31,600 -Oh. Look at that. -Yeah, that's it. 179 00:06:31,600 --> 00:06:34,400 $18.99, you got nothing left, my friend. 180 00:06:34,400 --> 00:06:36,767 One penny left, right on the budget. 181 00:06:38,567 --> 00:06:40,667 [Bryan] I have to make a bestseller in a bowl. 182 00:06:40,667 --> 00:06:43,767 The only bowls we do at the restaurant right now are ramen. 183 00:06:43,767 --> 00:06:46,266 Ramen is hard to do for $22 dollars. 184 00:06:46,266 --> 00:06:47,867 Microwave rice. 185 00:06:47,867 --> 00:06:50,767 I'm known for doing international flavors, 186 00:06:50,767 --> 00:06:52,967 so instead I'm gonna lean into riffing on 187 00:06:52,967 --> 00:06:54,567 a Thai coconut chicken rice bowl. 188 00:06:54,567 --> 00:06:57,867 I can pack a lot of flavor with inexpensive ingredients. 189 00:06:57,867 --> 00:07:00,900 I saw the chicken cutlets were only $3.69. 190 00:07:00,900 --> 00:07:03,000 Vegetables are cheap which makes it 191 00:07:03,000 --> 00:07:05,667 a lot easier to pack more flavors in there. 192 00:07:05,667 --> 00:07:09,000 I am feeling like I am in college again 193 00:07:09,000 --> 00:07:10,967 and have very little money to be able to spend 194 00:07:10,967 --> 00:07:14,033 to be able to produce food for me and my friends. 195 00:07:15,166 --> 00:07:17,634 -Okay, you're at $21.48. -That's it. 196 00:07:18,467 --> 00:07:20,467 Thank you much. 197 00:07:20,467 --> 00:07:22,266 [Nikol] We have to play budget battle, 198 00:07:22,266 --> 00:07:24,567 and I just have to do fried and $18. 199 00:07:24,567 --> 00:07:25,867 I have the smaller budget. 200 00:07:25,867 --> 00:07:27,867 But I know that I can make chicken and waffles. 201 00:07:27,867 --> 00:07:31,300 It is a Greek spin with the sauce that we make. 202 00:07:31,300 --> 00:07:32,467 We put chilis in it, 203 00:07:32,467 --> 00:07:35,800 there's honey, there's maple syrup. 204 00:07:35,800 --> 00:07:37,867 It is probably the number one seller. 205 00:07:37,867 --> 00:07:41,367 Normally I would use sriracha but it wasn't within my budget. 206 00:07:41,367 --> 00:07:45,467 For the batter, I need milk, I need egg. 207 00:07:45,467 --> 00:07:48,066 The waffle, I basically didn't need to buy anything. 208 00:07:48,066 --> 00:07:50,100 I cross-utilized the eggs and the milk, 209 00:07:50,100 --> 00:07:52,200 and I have flour and cornstarch, 210 00:07:52,200 --> 00:07:55,166 salt and all of the other essentials at my station that I can utilize. 211 00:07:55,166 --> 00:07:57,000 -Hello. -Hi. 212 00:07:57,000 --> 00:07:58,367 [cashier] How are you? 213 00:07:58,367 --> 00:08:00,567 So, $15.41's gonna be your total. 214 00:08:00,567 --> 00:08:02,867 [Nikol] I have about 3 bucks left over. 215 00:08:02,867 --> 00:08:04,200 We're gonna make it happen. 216 00:08:04,200 --> 00:08:07,300 -What'd you get? -Making my chicken waffles. 217 00:08:07,300 --> 00:08:08,300 That's all you need? 218 00:08:08,300 --> 00:08:09,600 -That's all I need. -Really? 219 00:08:09,600 --> 00:08:11,400 -I have everything else here. -Okay. 220 00:08:11,400 --> 00:08:14,166 [Guy] Twenty-four minutes. 221 00:08:14,166 --> 00:08:16,400 Well, ladies and gentlemen, we have spared no expense 222 00:08:16,400 --> 00:08:18,166 in assembling the finest judges 223 00:08:18,166 --> 00:08:19,600 for our budget episode. 224 00:08:19,600 --> 00:08:22,266 Now, we have the creator of countless fine dining restaurants, 225 00:08:22,266 --> 00:08:24,567 renowned chef, the one and only Shenanigans, 226 00:08:24,567 --> 00:08:26,567 -chef Brian Malarkey. -[exclaims] 227 00:08:26,567 --> 00:08:30,000 Food writer and well-read culinary traveler who is well... 228 00:08:30,000 --> 00:08:31,567 red. 229 00:08:31,567 --> 00:08:34,667 The one and only Sir Simon Majumdar. 230 00:08:34,667 --> 00:08:36,867 And the acclaimed chef behind 231 00:08:36,867 --> 00:08:39,066 a North Cal resort and empire, 232 00:08:39,066 --> 00:08:40,900 -chef Crista Luedtke. -Thanks. 233 00:08:40,900 --> 00:08:42,767 So let's see what happens. So, we got a sandwich going on in four. 234 00:08:42,767 --> 00:08:45,467 [Brian] It's not gonna feel like budget, 235 00:08:45,467 --> 00:08:47,166 because look at the amount of ground beef 236 00:08:47,166 --> 00:08:49,433 he is cooking off there, rendering over. 237 00:08:50,467 --> 00:08:51,867 What's on the menu? 238 00:08:51,867 --> 00:08:53,800 Uh, tonight I'm gonna be doing, 239 00:08:53,800 --> 00:08:55,900 like, a Philly chopped cheese. 240 00:08:55,900 --> 00:08:57,367 So we've got the baguette. 241 00:08:57,367 --> 00:08:58,567 -Cheddar. -Yes, sir. 242 00:08:58,567 --> 00:09:00,166 [Guy] Mayonnaise and some bell peppers. 243 00:09:00,166 --> 00:09:03,266 -You ever get excited? -I'm always excited. 244 00:09:03,266 --> 00:09:05,300 This is game time, baby. 245 00:09:05,300 --> 00:09:07,967 Cool, calm and collected, my friend. That's how I like to roll. 246 00:09:08,967 --> 00:09:12,000 Soon as I slice my baguette into four equal pieces, 247 00:09:12,000 --> 00:09:13,400 I butter it up. 248 00:09:13,400 --> 00:09:15,266 Nice, hefty amount. Pop it on the grill. 249 00:09:15,266 --> 00:09:18,734 Ooh, that is way too hot for what I'm looking for. 250 00:09:20,767 --> 00:09:22,467 Wow, is that grill hot. 251 00:09:22,467 --> 00:09:24,467 Oh, shoot. My bread's burnt. 252 00:09:25,800 --> 00:09:27,700 -I think Elijah burned his bread. -Oh. 253 00:09:27,700 --> 00:09:30,266 [Elijah] There's no way I'm gonna serve this to the judges. 254 00:09:30,266 --> 00:09:32,233 With 99 cents left, I was a little tight. 255 00:09:36,367 --> 00:09:37,934 [cash register dings] 256 00:09:41,066 --> 00:09:42,734 [cash register dings] 257 00:09:45,367 --> 00:09:46,767 -I think Elijah burned his bread. -Oh. 258 00:09:46,767 --> 00:09:49,567 [Elijah] I'm looking at this burnt bread thinking to myself, 259 00:09:49,567 --> 00:09:50,967 there's no way I'm gonna serve this to the judges. 260 00:09:50,967 --> 00:09:53,266 -Do you have more money? -I got 99 cents. 261 00:09:53,266 --> 00:09:55,033 What do you have you could return? Anything? 262 00:09:55,033 --> 00:09:57,834 -Yeah, I could return an onion. -There you go. 263 00:09:57,834 --> 00:10:00,100 It was one onion that I didn't use. 264 00:10:00,100 --> 00:10:01,767 Did you buy this already? You're returning it 265 00:10:01,767 --> 00:10:03,100 -or your buying it? -I am returning. 266 00:10:03,100 --> 00:10:04,600 Well, let's see what you paid for it. 267 00:10:04,600 --> 00:10:06,166 [cash register dings] 268 00:10:06,166 --> 00:10:09,000 Bread's 1.79 bucks. 269 00:10:09,000 --> 00:10:11,033 -How much you got left? -I got 1.79 bucks. 270 00:10:11,033 --> 00:10:12,967 And sure enough, the bread is 1.79 bucks. 271 00:10:12,967 --> 00:10:14,767 -I should be right on the money. -[Guy chuckles] 272 00:10:14,767 --> 00:10:16,867 By the grace of the Flavortown gods, 273 00:10:16,867 --> 00:10:19,166 I had just enough to get another loaf of bread. 274 00:10:19,166 --> 00:10:21,500 If I didn't have bread, I wouldn't have a sandwich. 275 00:10:21,500 --> 00:10:23,867 Onions are overrated. 276 00:10:23,867 --> 00:10:25,066 This could be very interesting. 277 00:10:25,066 --> 00:10:27,834 We have four completely different styles of chefs, 278 00:10:27,834 --> 00:10:30,100 and they all have a different vessel. 279 00:10:30,100 --> 00:10:34,367 Sandwich, bowl, fried, spicy. 280 00:10:34,367 --> 00:10:36,367 [Oniel] Gonna peel this potato. 281 00:10:36,367 --> 00:10:39,367 Get it out of the way and in a nice boiling pot of water. 282 00:10:39,367 --> 00:10:42,600 Jerk chicken wrap is one of my best seller in the restaurant. 283 00:10:42,600 --> 00:10:44,033 The chicken is another level. 284 00:10:44,033 --> 00:10:45,066 So I got this. 285 00:10:45,066 --> 00:10:47,767 You say you want spicy, you getting spicy. 286 00:10:47,767 --> 00:10:50,000 To the point you say, "Whoopsie!" 287 00:10:50,000 --> 00:10:52,867 I met Guy, we in the middle of a set and he was like, "Stop. 288 00:10:52,867 --> 00:10:55,367 What's this, 'Whoopsie'?" 289 00:10:55,367 --> 00:10:57,600 I was like, "That's my lingo." He was like, "Whoopsie means something bad." 290 00:10:57,600 --> 00:10:59,100 I said, "That's your definition." 291 00:10:59,100 --> 00:11:01,266 He dropped his fork and he was like... 292 00:11:01,266 --> 00:11:03,667 Oops. Sorry. Whoopsie! 293 00:11:03,667 --> 00:11:05,934 I was waiting all day to throw out my whoopsie. 294 00:11:05,934 --> 00:11:08,834 [Oneil] Cinnamon powder, cayenne pepper, paprika. 295 00:11:08,834 --> 00:11:12,266 Little apple jerk sauce right there. Boom. 296 00:11:12,266 --> 00:11:14,834 Everything that I do, I like to stick to my culture. 297 00:11:14,834 --> 00:11:18,367 One of my slogans in my restaurant is "a taste of home in every bite." 298 00:11:18,367 --> 00:11:20,667 Everything about my restaurant is authentic. 299 00:11:20,667 --> 00:11:23,133 Who say you can't get good jerk chicken in America? 300 00:11:24,567 --> 00:11:27,100 So, the first thing I get started on is my waffles. 301 00:11:27,100 --> 00:11:30,867 Utilizing as many ingredients of my pantry as I could. 302 00:11:30,867 --> 00:11:34,000 There's flour, cinnamon, baking powder, 303 00:11:34,000 --> 00:11:35,934 sugar, eggs. 304 00:11:38,367 --> 00:11:41,266 -You make a lot of waffles? -A foodie came in and posted 305 00:11:41,266 --> 00:11:43,600 a video of us making the chicken and waffles. 306 00:11:43,600 --> 00:11:45,000 It got seven million views, 307 00:11:45,000 --> 00:11:46,867 and we had people lined outside 308 00:11:46,867 --> 00:11:48,567 our restaurant for days. 309 00:11:48,567 --> 00:11:51,667 Take that all day long. So what's the key to the great chicken waffles? 310 00:11:51,667 --> 00:11:53,266 -The sauce. -Okay. 311 00:11:53,266 --> 00:11:56,934 I need to start working on the chili maple sauce. 312 00:11:57,767 --> 00:11:59,834 Sriracha on the shelf was $8, 313 00:11:59,834 --> 00:12:02,533 and there was absolutely no way that I could make that happen. 314 00:12:03,500 --> 00:12:06,000 So I made, like, a mock sriracha. 315 00:12:10,266 --> 00:12:13,066 Bryan has the biggest budget of everyone. 316 00:12:13,066 --> 00:12:14,867 He's got $22 and in a bowl. 317 00:12:14,867 --> 00:12:16,367 So he's really got to impress us. 318 00:12:16,367 --> 00:12:17,567 What's your game plan, chef? 319 00:12:17,567 --> 00:12:19,834 Chicken coconut rice bowl. 320 00:12:19,834 --> 00:12:21,734 Is this something you typically do in the restaurant, or... 321 00:12:21,734 --> 00:12:23,367 No. We do a ramen, 322 00:12:23,367 --> 00:12:25,600 but that takes a lot more ingredients, a lot more money. 323 00:12:25,600 --> 00:12:28,767 We have bestsellers from all over the place. 324 00:12:28,767 --> 00:12:31,100 Our Thai coconut chicken which is a bestseller, 325 00:12:31,100 --> 00:12:32,467 our ramen which is a bestseller. 326 00:12:32,467 --> 00:12:33,934 I like to take different ideas, 327 00:12:33,934 --> 00:12:35,367 blend them together, have a good time. 328 00:12:35,367 --> 00:12:37,300 I'm gonna lean into riffing on 329 00:12:37,300 --> 00:12:38,967 a lot of those kinds of flavors. 330 00:12:38,967 --> 00:12:40,500 First thing I get started on is my broth. 331 00:12:40,500 --> 00:12:42,367 I get some coconut milk in it. 332 00:12:42,367 --> 00:12:44,367 Ginger, garlic. 333 00:12:44,367 --> 00:12:46,634 Salt, pepper, red pepper flakes. 334 00:12:48,000 --> 00:12:49,567 I taste it. 335 00:12:49,567 --> 00:12:51,066 Tasty. 336 00:12:51,066 --> 00:12:52,567 My next step is chicken. 337 00:12:52,567 --> 00:12:53,967 I need to get more going. 338 00:12:53,967 --> 00:12:55,367 Key to working with chicken cutlets 339 00:12:55,367 --> 00:12:57,767 is making sure you don't overcook them. 340 00:12:57,767 --> 00:13:00,934 They were one of the cheapest things on the shelf. 341 00:13:00,934 --> 00:13:03,066 Is that little thin chicken breast he's got over there? 342 00:13:03,066 --> 00:13:05,567 He's got a great selection of ingredients, 343 00:13:05,567 --> 00:13:08,934 and a really good base to make a beautiful dish in a bowl. 344 00:13:11,033 --> 00:13:13,567 Nobody likes just straight mayo. 345 00:13:13,567 --> 00:13:15,567 Next I'm gonna work on my aioli dipper. 346 00:13:15,567 --> 00:13:18,667 In a bowl I'm gonna mix my mayo, my red wine vinegar, 347 00:13:18,667 --> 00:13:21,100 little smoked paprika, cayenne for spice. 348 00:13:21,100 --> 00:13:22,867 This is just gonna be that extra sauce 349 00:13:22,867 --> 00:13:24,834 to really push things over the edge. 350 00:13:28,266 --> 00:13:31,667 This look good. This look big good. 351 00:13:31,667 --> 00:13:33,166 With the jerk sauce, I wanted, um... 352 00:13:33,166 --> 00:13:36,467 I didn't want serve the jerk sauce at room temp. I wanted heat on it 353 00:13:36,467 --> 00:13:38,467 because I was serving, like, a hot wrap. 354 00:13:38,467 --> 00:13:40,367 Did you bring me a couple cases of sauce? 355 00:13:40,367 --> 00:13:42,000 Of course I did. 356 00:13:42,000 --> 00:13:43,266 You gotta try this guy's sauce. 357 00:13:43,266 --> 00:13:44,767 I'm not kidding. How many restaurants you got now? 358 00:13:44,767 --> 00:13:46,200 We got two under construction. 359 00:13:46,200 --> 00:13:47,567 Do you really? 360 00:13:47,567 --> 00:13:49,266 -Yeah, for real, real. -No! 361 00:13:49,266 --> 00:13:51,867 -Congratulations. -We on top out here. 362 00:13:51,867 --> 00:13:55,567 The perfect dish has a balance of spice, sweet and savory. 363 00:13:55,567 --> 00:13:58,667 Whoopsie! First time ever. Look at this, bro. 364 00:13:58,667 --> 00:14:01,100 Sweet potato. Oh, my God. 365 00:14:01,100 --> 00:14:03,667 Right now, man. 366 00:14:05,100 --> 00:14:07,967 Next you want that cooler with the spice. 367 00:14:07,967 --> 00:14:10,400 I'm gonna create a salad inside of the jerk chicken wrap. 368 00:14:10,400 --> 00:14:13,834 Let me get some of the grill marks on these real quick. 369 00:14:13,834 --> 00:14:15,500 [Guy] Ten minutes. Ten to go. 370 00:14:15,500 --> 00:14:19,600 [Nikol] While my waffles and spicy sauce are cooking, 371 00:14:19,600 --> 00:14:22,166 I concentrate on my chicken. 372 00:14:23,567 --> 00:14:25,300 If I win the prize money, 373 00:14:25,300 --> 00:14:29,533 I am planning on opening a bed-and-breakfast in Greece. 374 00:14:30,967 --> 00:14:33,767 My family still owns my childhood home in Greece. 375 00:14:33,767 --> 00:14:37,600 Being able to turn it into a bed-and-breakfast has always been a dream of ours. 376 00:14:37,600 --> 00:14:39,467 It's something that my dad spoke about. 377 00:14:39,467 --> 00:14:42,100 It would be an absolute dream come true to be able to do this. 378 00:14:42,100 --> 00:14:44,433 Think we can make some powdered sugar real quick. 379 00:14:48,000 --> 00:14:49,767 What are you working on, chef? Making powdered sugar? 380 00:14:49,767 --> 00:14:51,400 Yes, sir. Couldn't afford it. 381 00:14:51,400 --> 00:14:53,166 No, one of the greatest hacks in the world. 382 00:14:53,166 --> 00:14:54,767 Powdered sugar in the Vitamix. 383 00:14:54,767 --> 00:14:58,066 Uh, right now I'm just working some, uh, 384 00:14:58,066 --> 00:15:00,367 red bell pepper, some onion. 385 00:15:00,367 --> 00:15:03,000 I got my chicken going, my broth. 386 00:15:03,000 --> 00:15:05,367 The last thing I need to do is make my rice. 387 00:15:05,367 --> 00:15:08,166 I've never worked with microwave rice before. 388 00:15:08,166 --> 00:15:11,567 So I wanted to manipulate it with coconut milk. 389 00:15:12,934 --> 00:15:14,734 I started at the bottom. I've worked my way up. 390 00:15:14,734 --> 00:15:16,767 If I win today I absolutely wanna 391 00:15:16,767 --> 00:15:19,266 take that money and put it right towards opening a restaurant. 392 00:15:19,266 --> 00:15:22,066 Call something mine, and be happy doing that. 393 00:15:23,500 --> 00:15:26,300 [Guy] Five minutes, five minutes. You must be plated. 394 00:15:26,300 --> 00:15:28,266 [Elijah] Got my bread ready. It's buttered. 395 00:15:28,266 --> 00:15:30,033 It's toasted. Not burnt. 396 00:15:30,033 --> 00:15:32,000 And next is to start getting 397 00:15:32,000 --> 00:15:33,867 this awesome meat and cheese down 398 00:15:33,867 --> 00:15:36,100 on this bread, followed by the lettuce. 399 00:15:36,100 --> 00:15:37,500 Gives it a little crunch. 400 00:15:37,500 --> 00:15:39,467 Put that aioli in the ramekin, 401 00:15:39,467 --> 00:15:41,066 pop a bun on top and we're golden. 402 00:15:42,567 --> 00:15:43,734 [Guy] We got four minutes. 403 00:15:43,734 --> 00:15:45,667 Four minutes to be plated and finished. 404 00:15:45,667 --> 00:15:47,367 -Where we at? -We about to start plating. 405 00:15:47,367 --> 00:15:49,000 -That's where we at. -Okay. 406 00:15:49,000 --> 00:15:51,367 First I have to put the sweet potato down the middle. 407 00:15:51,367 --> 00:15:54,000 I add some sauce on it, avocado, 408 00:15:54,000 --> 00:15:55,166 diced-up jerk chicken on top. 409 00:15:55,166 --> 00:15:57,600 I put my Romaine lettuce, I put my carrots, 410 00:15:57,600 --> 00:16:00,467 I put my cucumber. 411 00:16:00,467 --> 00:16:02,100 When you're on Guy's Grocery Games, 412 00:16:02,100 --> 00:16:04,367 you want all your plate to be filled up, so I had 413 00:16:04,367 --> 00:16:07,367 leftover ingredients. I just diced it all up, medium diced. 414 00:16:07,367 --> 00:16:10,266 Put it on top like a little jerk chicken Romaine Caesar. 415 00:16:11,767 --> 00:16:14,333 [Guy] Two-and-a-half minutes. 416 00:16:18,000 --> 00:16:19,734 [Nikol] Plating-wise, I start off with 417 00:16:19,734 --> 00:16:21,734 dividing the waffle. 418 00:16:21,734 --> 00:16:26,000 Add the chicken that's already been tossed in the maple syrup. 419 00:16:26,000 --> 00:16:29,200 Finish it with a little bit of the powdered sugar that I made. 420 00:16:29,200 --> 00:16:31,934 And I finish the dish with some more of the Thai maple syrup. 421 00:16:34,266 --> 00:16:36,367 [Guy] One minute to go. Sixty seconds. 422 00:16:38,033 --> 00:16:39,567 [Bryan] First I start off by taking the rice, 423 00:16:39,567 --> 00:16:40,934 plating it in the center of the bowl. 424 00:16:42,400 --> 00:16:43,967 I take peppers and onions which I've chopped up, 425 00:16:43,967 --> 00:16:45,367 put those on top of the rice. 426 00:16:45,367 --> 00:16:47,367 So, the chicken's a little overcooked, 427 00:16:47,367 --> 00:16:49,166 but I'm hoping that the judges get 428 00:16:49,166 --> 00:16:51,100 that char flavor, get it with the broth, 429 00:16:51,100 --> 00:16:53,734 and everything just comes together. 430 00:16:55,867 --> 00:16:57,834 Five, four, 431 00:16:57,834 --> 00:17:02,367 three, two, one. That's it. 432 00:17:02,367 --> 00:17:04,066 Great job, everyone. Great job. 433 00:17:04,066 --> 00:17:06,166 -[applause] -Whoo! 434 00:17:06,166 --> 00:17:08,000 Chefs, let's see whose bestseller 435 00:17:08,000 --> 00:17:10,367 gets the most bang for their buck with the judges. 436 00:17:10,367 --> 00:17:12,433 Let's take it to 'em. Right this way. 437 00:17:14,300 --> 00:17:16,166 [cash register dings] 438 00:17:17,967 --> 00:17:19,800 [cash register dings] 439 00:17:21,033 --> 00:17:22,767 Here we are, judges. Game one. 440 00:17:22,767 --> 00:17:24,300 Triple-D budget battle. 441 00:17:24,300 --> 00:17:26,100 The luck of the menu draw determined 442 00:17:26,100 --> 00:17:27,834 what bestselling menu item 443 00:17:27,834 --> 00:17:29,266 each chef had to make, 444 00:17:29,266 --> 00:17:31,266 and also what their budget would be. 445 00:17:31,266 --> 00:17:32,367 Chef Oniel. 446 00:17:32,367 --> 00:17:35,133 Something spicy. $19. What have you got for us? 447 00:17:35,133 --> 00:17:37,867 [Oniel] I made you guys a jerk chicken wrap 448 00:17:37,867 --> 00:17:40,266 with avocado and spicy sweet potatoes. 449 00:17:40,266 --> 00:17:43,500 On the side you got the apple jerk sauce, just to kind of show off 450 00:17:43,500 --> 00:17:45,734 the spiciness, to give you a little sweetness to it. 451 00:17:45,734 --> 00:17:49,100 So, I got $19, and I spent $18.99 to create that dish. 452 00:17:49,100 --> 00:17:52,767 Oniel, I love the layers of components you have inside. 453 00:17:52,767 --> 00:17:55,667 You've got some avocado, you've got the sweet potato. 454 00:17:55,667 --> 00:17:58,367 You also have this crisp, refreshing cucumber inside. 455 00:17:58,367 --> 00:17:59,867 So you get this nice crunch. 456 00:17:59,867 --> 00:18:01,767 [Brian] The dip sauce that you made, the jerk dipping sauce, 457 00:18:01,767 --> 00:18:05,367 there's a sweetness in there that kinda mellows it all out. 458 00:18:05,367 --> 00:18:08,300 It's a really fun spice. It's not aggressive. 459 00:18:08,300 --> 00:18:10,867 The only thing I mention about this, 460 00:18:10,867 --> 00:18:14,033 you don't have spiciness, I think, to me. 461 00:18:14,033 --> 00:18:16,266 But I love the chicken that you've cooked. 462 00:18:16,266 --> 00:18:19,000 That's got that real Jamaican flavor to it. 463 00:18:19,000 --> 00:18:20,867 I think the wrap is a great idea. 464 00:18:20,867 --> 00:18:22,934 You know, when I go to Jamaica, 465 00:18:22,934 --> 00:18:25,734 I love going for these kind of hand-helds. 466 00:18:25,734 --> 00:18:27,867 [Crista] I'm a bit confused why there's a salad 467 00:18:27,867 --> 00:18:29,567 with chicken on the side. 468 00:18:29,567 --> 00:18:32,166 And I think if you just delivered this beautiful wrap 469 00:18:32,166 --> 00:18:33,734 with these components inside, 470 00:18:33,734 --> 00:18:35,300 that would have been a home run. 471 00:18:35,300 --> 00:18:37,000 Thank you. Appreciate it. 472 00:18:37,000 --> 00:18:38,667 All right, up next, chef Bryan. 473 00:18:38,667 --> 00:18:41,467 Something in a bowl and 22 bones. 474 00:18:41,467 --> 00:18:43,367 We usually do a ramen at the restaurant. 475 00:18:43,367 --> 00:18:45,667 Obviously I couldn't do a ramen for $22. 476 00:18:45,667 --> 00:18:48,667 So I did my best next thing which is kind of like 477 00:18:48,667 --> 00:18:52,367 a grilled chicken rice bowl with a, uh, 478 00:18:52,367 --> 00:18:53,934 ginger chicken broth. 479 00:18:53,934 --> 00:18:56,166 This is a beautiful dish. 480 00:18:56,166 --> 00:18:57,367 It's like a party in a bowl. 481 00:18:57,367 --> 00:18:58,767 You wouldn't know this is a budget. 482 00:18:58,767 --> 00:19:00,734 You have a ton of technique here. 483 00:19:00,734 --> 00:19:02,166 We can see all the greatness that you do. 484 00:19:02,166 --> 00:19:03,734 Bok choi is my favorite thing on the dish. 485 00:19:03,734 --> 00:19:05,467 But rice got you good. 486 00:19:05,467 --> 00:19:08,166 I've never worked with pre-cooked rice before. 487 00:19:08,166 --> 00:19:10,133 So that was new. Obviously came out 488 00:19:10,133 --> 00:19:12,066 a little bit mushier than I was typically expecting. 489 00:19:12,066 --> 00:19:14,367 I think you could have cooked rice in that period of time. 490 00:19:14,367 --> 00:19:17,033 -Heard that. -And the best thing is the broth. 491 00:19:17,033 --> 00:19:20,166 You have those peas which have this freshness to them. 492 00:19:20,166 --> 00:19:22,767 You have these peppers that have some freshness to them. 493 00:19:22,767 --> 00:19:25,166 But the chicken is overcooked. 494 00:19:25,166 --> 00:19:27,734 I think where it went wrong a little bit for me 495 00:19:27,734 --> 00:19:29,400 was the choice of the chicken. 496 00:19:29,400 --> 00:19:31,367 I know there's chicken thighs here. 497 00:19:31,367 --> 00:19:32,867 They're so forgiving. 498 00:19:32,867 --> 00:19:36,567 I don't think in the whole way it works. 499 00:19:36,567 --> 00:19:38,066 Heard that. 500 00:19:38,066 --> 00:19:39,500 [Guy] All right, up next, chef Nikol. 501 00:19:39,500 --> 00:19:42,467 Something fried, 18 bucks. What have you got? 502 00:19:42,467 --> 00:19:44,767 A little bit of a Greek-inspired 503 00:19:44,767 --> 00:19:46,100 fried chicken and waffles. 504 00:19:46,100 --> 00:19:47,266 A little bit of spice to it. 505 00:19:47,266 --> 00:19:50,100 There's a little bit of cinnamon in the waffle. 506 00:19:50,100 --> 00:19:52,166 18 bucks is pretty tough to feed you all, 507 00:19:52,166 --> 00:19:54,567 but I have five kids. I'm always trying to figure out a way to cut. 508 00:19:54,567 --> 00:19:56,066 And hopefully it worked. 509 00:19:57,200 --> 00:20:00,100 You put fried front and center, 510 00:20:00,100 --> 00:20:02,367 up top for us to see, and so you nailed that. 511 00:20:02,367 --> 00:20:04,166 You chose chicken thighs. 512 00:20:04,166 --> 00:20:06,467 It's smart. They're juicy. And the dredge on the fry, 513 00:20:06,467 --> 00:20:08,200 perfectly done. 514 00:20:08,200 --> 00:20:10,033 These waffles have such great flavor. 515 00:20:10,033 --> 00:20:12,500 There's that cinnamon, like, all these fun spices 516 00:20:12,500 --> 00:20:14,467 coming out in there, these warming spices. 517 00:20:14,467 --> 00:20:16,266 I was confused how it was Greek, 518 00:20:16,266 --> 00:20:18,133 but if this is something you do at home, 519 00:20:18,133 --> 00:20:19,867 then I trust you and I believe you. 520 00:20:19,867 --> 00:20:21,467 -Thank you. -[Simon] Chef. 521 00:20:21,467 --> 00:20:23,367 When I look at this, I'm like, 522 00:20:23,367 --> 00:20:26,400 it's a bit of a mess. But then I taste it. 523 00:20:26,400 --> 00:20:28,133 The crunchiness of the chicken. 524 00:20:28,133 --> 00:20:30,567 Has some spice, the cinnamon in there. 525 00:20:30,567 --> 00:20:31,600 Thank you. 526 00:20:31,600 --> 00:20:33,667 Eighteen dollars, on a budget. 527 00:20:33,667 --> 00:20:35,300 We don't feel like we're on a budget. 528 00:20:35,300 --> 00:20:37,467 We all have extremely full plates. 529 00:20:37,467 --> 00:20:39,000 It's a little sweeter than I would like. 530 00:20:39,000 --> 00:20:41,767 Little more Thai chilli in that maple syrup would have been great. 531 00:20:41,767 --> 00:20:43,367 Thank you. 532 00:20:43,367 --> 00:20:46,667 Not to be outdone, Chef Elijah, what do you have for us? 533 00:20:46,667 --> 00:20:47,767 When I got sandwich, 534 00:20:47,767 --> 00:20:49,266 and I got restaurant bestseller, 535 00:20:49,266 --> 00:20:50,667 I thought specials, 536 00:20:50,667 --> 00:20:53,767 and this is a sandwich I love to special, personally. 537 00:20:53,767 --> 00:20:56,567 Little ground beef, making sure that that ground beef is seasoned. 538 00:20:56,567 --> 00:20:59,367 I like to put the sauce on the side and the reason for that is, 539 00:20:59,367 --> 00:21:01,734 I'm the type of sandwich eater that doesn't set it down. 540 00:21:01,734 --> 00:21:05,600 And I do recommend that you give a little dips and scoops as you eat it. 541 00:21:05,600 --> 00:21:08,467 Wow! It's a dirty sandwich but it tastes clean. 542 00:21:08,467 --> 00:21:10,567 -We call it filthy, my friend. -"Filthy"? 543 00:21:10,567 --> 00:21:12,200 [Simon] You really, really did a great job. 544 00:21:12,200 --> 00:21:15,667 This is like, if a taco, a burger and a Philly had a baby, 545 00:21:15,667 --> 00:21:16,567 that's it. 546 00:21:17,767 --> 00:21:20,166 And I am not mad about that sauce on the side. 547 00:21:20,166 --> 00:21:21,834 Because, like you said, you can go back in. 548 00:21:21,834 --> 00:21:23,734 Like, I'm sticking my fork in it, adding in. 549 00:21:23,734 --> 00:21:24,900 You nailed it on the bread. 550 00:21:24,900 --> 00:21:27,500 We were all worried. Second time around, you nailed it. 551 00:21:27,500 --> 00:21:29,867 I think you could've just given us a little bit more. 552 00:21:29,867 --> 00:21:31,567 I mean, the sandwich is delicious. 553 00:21:31,567 --> 00:21:34,867 But I feel like, there could have been more to it. Perhaps a side. 554 00:21:34,867 --> 00:21:37,567 Just to really make it feel like you owned that challenge. 555 00:21:37,567 --> 00:21:41,800 As a budget challenge with $20, it maybe, wasn't quite enough. 556 00:21:42,467 --> 00:21:44,500 All right. Thank you very much, judges. 557 00:21:44,500 --> 00:21:45,767 Chefs, I think you did a great job. 558 00:21:45,767 --> 00:21:47,066 We'll send you back to the kitchen. 559 00:21:47,066 --> 00:21:48,367 We'll call you when we have the scores. 560 00:21:48,367 --> 00:21:49,767 -Okay? Thank you very much. -Thank you. 561 00:21:49,767 --> 00:21:53,100 Time to decide whose dish is going to be taken off the menu. 562 00:22:00,367 --> 00:22:02,867 We gave you a tough challenge. We gave you a menu, we gave you a budget. 563 00:22:02,867 --> 00:22:04,667 We asked you to make magic. 564 00:22:04,667 --> 00:22:07,767 Unfortunately, not everybody gets to stay and play. 565 00:22:07,767 --> 00:22:08,867 Fifty points available. 566 00:22:08,867 --> 00:22:10,166 Twenty points in gameplay, 567 00:22:10,166 --> 00:22:11,100 twenty points in taste, 568 00:22:11,100 --> 00:22:13,367 ten points in plating for a total of 50. 569 00:22:13,367 --> 00:22:15,000 Elijah, we'll kick it off with you. 570 00:22:15,967 --> 00:22:17,967 Sixteen out of 20 in gameplay, 571 00:22:17,967 --> 00:22:19,233 eighteen out of 20 in taste, 572 00:22:20,066 --> 00:22:22,734 and eight out of plating for a 42. 573 00:22:23,867 --> 00:22:24,834 Oniel. 574 00:22:25,567 --> 00:22:27,500 Fifteen out of 20 in gameplay, 575 00:22:27,500 --> 00:22:29,967 sixteen out of 20 in taste, 576 00:22:29,967 --> 00:22:32,033 seven for plating, for a 38. 577 00:22:33,467 --> 00:22:34,934 Nikol. 578 00:22:35,867 --> 00:22:37,767 Sixteen out of 20. 579 00:22:37,767 --> 00:22:40,133 Eighteen out of 20 in taste. 580 00:22:40,133 --> 00:22:42,367 Seven for plating, for a 41. 581 00:22:42,367 --> 00:22:43,467 One point behind. 582 00:22:43,467 --> 00:22:45,266 Bryan, it's up to you, bud. 583 00:22:45,266 --> 00:22:46,567 You're gonna have to take 584 00:22:46,567 --> 00:22:48,000 a 38 or better. 585 00:22:50,266 --> 00:22:51,333 Fourteen. 586 00:22:51,834 --> 00:22:53,767 Taste, 15. 587 00:22:53,767 --> 00:22:56,033 Plating for an eight, for a 37. 588 00:22:56,033 --> 00:22:58,100 One point behind Oniel. 589 00:22:58,100 --> 00:23:00,066 -Eliijah, not bad. -[whistling] 590 00:23:00,066 --> 00:23:01,500 I've been to all their restaurants, 591 00:23:01,500 --> 00:23:03,066 I know their abilities. 592 00:23:03,066 --> 00:23:04,600 That's one of the reasons I invited 'em. 593 00:23:04,600 --> 00:23:07,166 But I gotta say goodnight. Bryan, nice to have you. 594 00:23:07,166 --> 00:23:08,600 -Thanks. -[Guy] All the way from New Hampshire, 595 00:23:08,600 --> 00:23:10,100 appreciate you coming and playing. 596 00:23:10,100 --> 00:23:11,400 [Bryan] It was nice. 597 00:23:11,400 --> 00:23:14,100 Feels good to be one of the DDD chefs over here in Flavortown. 598 00:23:14,100 --> 00:23:15,667 It's disappointing I'm going home, 599 00:23:15,667 --> 00:23:17,634 but someone had to and I made some mistakes. 600 00:23:22,467 --> 00:23:23,433 This is it. 601 00:23:23,433 --> 00:23:25,934 The second and final round of DDD Budget Battle. 602 00:23:25,934 --> 00:23:28,000 All it'll take is one out-of-bounds dish 603 00:23:28,000 --> 00:23:30,266 to put anyone of you on the path 604 00:23:30,266 --> 00:23:33,033 to winning up to $20,000 in Flavortown Market. 605 00:23:33,033 --> 00:23:33,934 Phew! 606 00:23:33,934 --> 00:23:35,166 -[Oniel] Yes, sir. -Sounds great. 607 00:23:35,166 --> 00:23:36,767 So, for the final challenge, 608 00:23:36,767 --> 00:23:38,333 I want you to make... 609 00:23:39,667 --> 00:23:40,934 a seafood favorite. 610 00:23:40,934 --> 00:23:41,867 -Ooh, yes. -Okay. 611 00:23:41,867 --> 00:23:42,767 Okay. 612 00:23:42,767 --> 00:23:44,734 [Guy] A delicious fish or shellfish dish 613 00:23:44,734 --> 00:23:46,266 that'll have the judges doing the wave. 614 00:23:46,266 --> 00:23:47,567 Let me see the wave back there. 615 00:23:47,567 --> 00:23:49,233 [background cheers and applause] 616 00:23:50,367 --> 00:23:52,667 I'm giving you each... 617 00:23:52,667 --> 00:23:54,166 How much money are we giving them? Hunter, come. 618 00:23:54,166 --> 00:23:57,033 I've only come with $25, each. 619 00:23:59,000 --> 00:24:00,200 -All right. Go give them. -Yeah. Okay. 620 00:24:00,200 --> 00:24:01,200 Twenty-five bucks, 621 00:24:01,200 --> 00:24:03,200 four delicious plates of seafood. 622 00:24:03,667 --> 00:24:04,567 And we're going to go 623 00:24:04,567 --> 00:24:06,066 -in three, two-- -Wait, wait. 624 00:24:06,066 --> 00:24:07,100 What are you doing? 625 00:24:07,100 --> 00:24:08,934 Oh, no. I got something else too. Wait, wait. 626 00:24:08,934 --> 00:24:10,367 Ohh, the tricks. 627 00:24:10,367 --> 00:24:13,166 You can't just give them money and say, "Run off. Take over the store." 628 00:24:13,166 --> 00:24:14,467 They're gonna buy everything. 629 00:24:14,467 --> 00:24:17,467 I wanted to help. So I made them a grocery list. 630 00:24:17,467 --> 00:24:20,100 -Grocery list? -It'll help the chefs kinda stay on point, 631 00:24:20,100 --> 00:24:21,166 or price. 632 00:24:21,166 --> 00:24:22,867 [Guy] We'll see what these are. Hang on a second. 633 00:24:22,867 --> 00:24:24,033 Here we go. 634 00:24:24,033 --> 00:24:25,367 A protein under $5. 635 00:24:25,367 --> 00:24:27,433 [Guy reading] 636 00:24:29,767 --> 00:24:31,367 This is budget grocery list. 637 00:24:31,367 --> 00:24:33,000 -[cash register dings] -[Guy] Shop for anything else you want, 638 00:24:33,000 --> 00:24:35,166 but you have these must-have ingredients, 639 00:24:35,166 --> 00:24:36,300 have to be in your dish. 640 00:24:36,300 --> 00:24:39,734 You have 30 minutes to create your seafood favorite. 641 00:24:39,734 --> 00:24:41,500 With $25. 642 00:24:41,500 --> 00:24:45,834 But you also have to make sure you get all of these grocery list items. Okay? 643 00:24:45,834 --> 00:24:46,967 Okay. 644 00:24:46,967 --> 00:24:49,000 How would you explain to your... You have five kids? 645 00:24:49,000 --> 00:24:50,066 -Five. -[Guy] All right. 646 00:24:50,066 --> 00:24:52,367 So you have three of 'em that can understand a budget 647 00:24:52,367 --> 00:24:53,834 -and how to work with the money? Okay. -Absolutely. 648 00:24:53,834 --> 00:24:55,433 You two have any kids? 649 00:24:56,367 --> 00:24:57,800 -I thought you had one kid. -I have a daughter. 650 00:24:58,567 --> 00:24:59,667 Wait, wait, wait... 651 00:24:59,667 --> 00:25:01,567 I love the eager... I love the eagerness. 652 00:25:02,400 --> 00:25:03,767 It's all... It's three, two, one, go. 653 00:25:03,767 --> 00:25:06,033 You just have to remember that when it's time. 654 00:25:07,066 --> 00:25:08,834 -You're pinpointing on it. -Yeah. Okay. 655 00:25:08,834 --> 00:25:09,934 -I have a daughter. -[timer ticking] 656 00:25:09,934 --> 00:25:10,867 How old is she? 657 00:25:10,867 --> 00:25:12,934 -She just turned 13. -[Guy] Oh, fantastic. 658 00:25:13,500 --> 00:25:14,734 [timer continues ticking] 659 00:25:16,967 --> 00:25:18,600 Ohh! 660 00:25:18,600 --> 00:25:19,800 -[clears throat] -Come on! 661 00:25:21,567 --> 00:25:23,667 -Judges, you get an 'F' for that. -Hey. 662 00:25:24,066 --> 00:25:25,967 Hey! 663 00:25:25,967 --> 00:25:28,133 This is quite a grocery list. 664 00:25:28,133 --> 00:25:30,934 They only got $25. This is half of the budget. 665 00:25:33,066 --> 00:25:34,100 [cash register dings] 666 00:25:36,567 --> 00:25:37,900 [cash register dings] 667 00:25:40,066 --> 00:25:41,533 Protein under $5. 668 00:25:41,533 --> 00:25:43,166 Vegetable over $3.97. 669 00:25:43,166 --> 00:25:46,367 Frozen item over $3.22. 670 00:25:46,367 --> 00:25:49,533 They only have $25. They have to do these three things, 671 00:25:49,533 --> 00:25:50,734 which is about half their budget. 672 00:25:50,734 --> 00:25:52,934 So it doesn't give them a lot of play 673 00:25:52,934 --> 00:25:54,934 to build out the rest of their dish. 674 00:25:54,934 --> 00:25:56,467 [Oniel] What a lot of people don't know about me, 675 00:25:56,467 --> 00:25:57,433 I don't eat meat. 676 00:25:57,433 --> 00:25:58,467 I'm a pescetarian. 677 00:25:58,467 --> 00:25:59,967 Poopsie! 678 00:25:59,967 --> 00:26:01,467 What type of fish I could get 679 00:26:01,467 --> 00:26:03,166 for less than $5? 680 00:26:03,166 --> 00:26:04,934 Got the best catfish in the house. 681 00:26:06,266 --> 00:26:08,166 Catfish is not a bad call. 682 00:26:08,166 --> 00:26:09,967 [Oniel] I went over to the frozen section. 683 00:26:09,967 --> 00:26:13,867 Frozen green beans cost $3.39. 684 00:26:13,867 --> 00:26:15,467 Really didn't want to do no green beans. 685 00:26:15,467 --> 00:26:16,900 But we had to do something frozen. 686 00:26:18,133 --> 00:26:19,934 Bell peppers is $3.99 per pound. 687 00:26:19,934 --> 00:26:22,867 So, that was my fresh vegetables for $3.99 and over. 688 00:26:22,867 --> 00:26:24,266 Make the escovitch sauce. 689 00:26:24,266 --> 00:26:25,634 It's one of my top seller. 690 00:26:25,634 --> 00:26:26,767 Right amount of vinegar. 691 00:26:26,767 --> 00:26:29,100 Let the sweetness of the vegetables pour through. 692 00:26:30,433 --> 00:26:31,834 [Oniel] We're gonna really make this... 693 00:26:31,834 --> 00:26:33,266 Jamaican. Ya mon. 694 00:26:33,266 --> 00:26:35,266 Cornmeal. I wanna make my fried component. 695 00:26:35,266 --> 00:26:36,767 I said, let's make a festival dough. 696 00:26:36,767 --> 00:26:38,567 The best way to describe it to you is like, 697 00:26:38,567 --> 00:26:39,867 a sweet donut, fried. 698 00:26:39,867 --> 00:26:41,834 It's so cheap. Budget again. 699 00:26:42,767 --> 00:26:43,967 [cashier] Okay. 700 00:26:43,967 --> 00:26:45,967 -$22.32. Anything left in your cart? -That's all for now. 701 00:26:45,967 --> 00:26:47,333 I got my game face on now. 702 00:26:47,333 --> 00:26:49,033 And part two, it's over. 703 00:26:51,667 --> 00:26:55,000 [Elijah] Immediately, I start thinking seared diver scallops. 704 00:26:55,000 --> 00:26:56,634 One of my personal favorites. 705 00:26:56,634 --> 00:26:57,767 Frozen item, over. 706 00:26:57,767 --> 00:26:59,867 I know that this is going to be the star of my show. 707 00:26:59,867 --> 00:27:02,433 Now I have to buy a protein under $5. 708 00:27:02,433 --> 00:27:06,100 Shrimp, $4.99. That's one cent under $5. 709 00:27:06,100 --> 00:27:08,166 The hardest one for me out of this whole list 710 00:27:08,166 --> 00:27:10,734 was a veggie over $3.97 a pound. 711 00:27:12,367 --> 00:27:15,333 [Simon] Oh, yes. What is it? 712 00:27:15,333 --> 00:27:17,667 [Elijah] Sunchokes, $4.99 a pound. 713 00:27:17,667 --> 00:27:19,934 Sunchoke chips. Huh, amazing. 714 00:27:20,667 --> 00:27:22,266 How am I gonna pull this together? 715 00:27:22,266 --> 00:27:24,467 Sitting right there on the aisle is zucchini. 716 00:27:24,467 --> 00:27:27,066 I'm thinking, zucchini noodles. 717 00:27:27,066 --> 00:27:30,000 One of my favorite dishes I special at ACEQ. 718 00:27:30,000 --> 00:27:32,867 I'm in first place. I'm feeling good. 719 00:27:32,867 --> 00:27:35,600 Strategy to keep the lead is to continue to play the game. 720 00:27:37,133 --> 00:27:38,467 [cashier] Nothing else in the cart? 721 00:27:38,467 --> 00:27:39,567 No, ma'am. 722 00:27:39,567 --> 00:27:40,533 -Phew! -All right. 723 00:27:40,533 --> 00:27:41,934 There you are, ma'am. 724 00:27:42,934 --> 00:27:44,266 [Nikol] Seafood is hard on a budget 725 00:27:44,266 --> 00:27:47,533 because it's one of the higher and more expensive proteins. 726 00:27:47,533 --> 00:27:49,066 [mumbling] 727 00:27:49,066 --> 00:27:50,967 For seafood favorite, I know I'm gonna be making 728 00:27:50,967 --> 00:27:53,033 our kataifi fried shrimp and grits. 729 00:27:53,033 --> 00:27:54,667 This is just phyllo dough. 730 00:27:54,667 --> 00:27:56,934 [Nikol] We're basically gonna wrap our shrimp. 731 00:27:56,934 --> 00:27:57,834 [Guy] Wow! 732 00:27:57,834 --> 00:28:00,166 [Nikol] Normally, we use a larger shrimp 733 00:28:00,166 --> 00:28:03,333 but the protein had to be under $5. 734 00:28:04,667 --> 00:28:07,834 Shrimp and grits aren't typical to Greek cuisine. 735 00:28:09,033 --> 00:28:11,333 The way we make it at the restaurant absolutely is. 736 00:28:12,066 --> 00:28:13,934 I needed to grab a frozen item. 737 00:28:14,467 --> 00:28:16,767 Phyllo dough was over $4. 738 00:28:16,767 --> 00:28:19,433 Our grits, I needed this parmesan cheese, 739 00:28:20,467 --> 00:28:21,700 and the feta. 740 00:28:23,066 --> 00:28:26,367 I don't normally add a vegetable to this particular dish. 741 00:28:26,367 --> 00:28:28,166 [Crista] Pick an expensive veggie. 742 00:28:28,166 --> 00:28:30,734 [Nikol] But, yellow pepper... 743 00:28:30,734 --> 00:28:32,934 Try to incorporate it into my grits. 744 00:28:32,934 --> 00:28:34,567 Protein's under five bucks. 745 00:28:34,567 --> 00:28:36,667 I think I would make my children super proud 746 00:28:36,667 --> 00:28:38,467 when they're watching this episode, 747 00:28:38,467 --> 00:28:41,100 that mom killed it, and did my absolute best. 748 00:28:41,100 --> 00:28:42,567 Why are you doing the Greek grits? 749 00:28:42,567 --> 00:28:43,467 Just because you're... 750 00:28:43,467 --> 00:28:45,734 -Greek. -Greek? That's a good reason. 751 00:28:46,867 --> 00:28:49,433 -Uh, $26.96. -No? How did that happen? 752 00:28:49,433 --> 00:28:50,967 I'm $2 over. 753 00:28:50,967 --> 00:28:52,133 Take that off. 754 00:28:52,133 --> 00:28:53,467 Had to put back the feta. 755 00:28:53,467 --> 00:28:54,867 -$24.97. -[Nikol] There you go. 756 00:28:54,867 --> 00:28:57,133 We utilize the feta for saltiness. 757 00:28:57,133 --> 00:29:00,266 Three cents left. I knew I could just add salt to the dish 758 00:29:00,266 --> 00:29:01,767 with some parmesan cheese. 759 00:29:01,767 --> 00:29:04,166 Wooh! $24.97. 760 00:29:07,467 --> 00:29:09,233 [Guy] Twenty-four minutes. 761 00:29:11,333 --> 00:29:12,667 What's on the menu? 762 00:29:12,667 --> 00:29:14,967 [Oniel] Rest of the meal, I'mma be... I'mma do the escovitch catfish. 763 00:29:14,967 --> 00:29:17,100 And I'mma do some sauteed green beans. 764 00:29:17,100 --> 00:29:18,467 Right in his wheelhouse, folks. 765 00:29:18,467 --> 00:29:20,867 -You're gonna pan fry those or deep fry those? -[Oniel] Deep. Deep. 766 00:29:20,867 --> 00:29:23,467 I dredge my catfish in flour, 767 00:29:23,467 --> 00:29:26,333 a little cornmeal, a house blend. 768 00:29:26,333 --> 00:29:28,867 While the catfish is sitting in that, 769 00:29:28,867 --> 00:29:30,767 I'll just make the escovitch sauce. 770 00:29:30,767 --> 00:29:34,934 Escovitch sauce is like a tangy, spicy sauce made from vinegar base. 771 00:29:34,934 --> 00:29:38,100 With onions, carrots, habanero, bell peppers. 772 00:29:38,100 --> 00:29:40,567 And that's how we do it in our restaurant. 773 00:29:40,567 --> 00:29:42,467 I'mma kill it with a little sugar. 774 00:29:42,467 --> 00:29:44,367 So it doesn't be all acidic. 775 00:29:44,367 --> 00:29:46,333 And then are we gonna cool it for the service? 776 00:29:46,333 --> 00:29:47,467 No, I wanna serve it warm. 777 00:29:47,467 --> 00:29:49,767 Gonna serve it warm. Warm escovitch. Got it. 778 00:29:49,767 --> 00:29:51,433 Look at this. Oopsie! 779 00:29:51,433 --> 00:29:53,133 Look at them colors. 780 00:29:53,133 --> 00:29:54,033 Huh? You smell that? 781 00:29:54,033 --> 00:29:55,834 That's flavor improv. 782 00:29:56,467 --> 00:29:58,834 [Guy] Twenty-one minutes. 783 00:29:58,834 --> 00:30:00,567 [Brian] Elijah with the early lead 784 00:30:00,567 --> 00:30:03,066 coming out on the scoreboard, hitting hard. 785 00:30:03,066 --> 00:30:05,000 Scallop's something I worked with many a time. 786 00:30:05,000 --> 00:30:07,400 Working with frozen seafood, never one of my favorites. 787 00:30:09,166 --> 00:30:10,900 Let's get those scallops thawed. 788 00:30:11,533 --> 00:30:13,166 Luckily, the shrimp is fresh. 789 00:30:15,133 --> 00:30:16,533 [Guy] Elijah, what's on the menu, buddy? 790 00:30:16,533 --> 00:30:17,467 Some seafood. 791 00:30:17,467 --> 00:30:19,266 Good talk. Good talk. 792 00:30:19,266 --> 00:30:22,367 [Elijah] Zucchini, squash noodles, seared diver scallops, 793 00:30:22,367 --> 00:30:24,667 and I'm gonna throw some mushrooms and sunchoke chips. 794 00:30:24,667 --> 00:30:26,233 Got it. 795 00:30:26,233 --> 00:30:28,467 -[Brian] Zoodles. -[Crista] He's making zoodles? 796 00:30:28,467 --> 00:30:30,734 I respect a zoodle maker. 797 00:30:31,567 --> 00:30:33,166 [Elijah] Butter, little vinegar, 798 00:30:33,166 --> 00:30:34,367 paprika. 799 00:30:34,367 --> 00:30:36,367 And I don't want these zoodles to overcook. 800 00:30:36,367 --> 00:30:39,667 So it's just gonna be a quick kinda fry in this butter. 801 00:30:39,667 --> 00:30:43,867 When I win, the money is gonna go directly back into the restaurant. 802 00:30:43,867 --> 00:30:45,934 It's gonna go into more training for my staff. 803 00:30:45,934 --> 00:30:48,834 And I wanna just continue to see these amazing people succeed. 804 00:30:52,667 --> 00:30:55,533 Nikol is taking us on an adventure down a Greek island, 805 00:30:55,533 --> 00:30:56,967 we have not explored before. 806 00:30:56,967 --> 00:31:00,133 [Crista] She's actually got a Greek grits that she started in. 807 00:31:00,133 --> 00:31:01,667 She started it early, which is super smart. 808 00:31:01,667 --> 00:31:03,000 You didn't get to keep the feta. 809 00:31:03,000 --> 00:31:04,533 I didn't. That's okay. 810 00:31:04,533 --> 00:31:07,567 Just put a little extra parm in there for the saltiness. 811 00:31:07,567 --> 00:31:09,333 As my grits are cooking down, 812 00:31:09,333 --> 00:31:11,567 I grill the yellow pepper. 813 00:31:11,567 --> 00:31:13,266 What is that going to be? 814 00:31:13,266 --> 00:31:15,166 It's going in the grits. Just for a little bit of texture, 815 00:31:15,166 --> 00:31:16,467 little bit sweetness. 816 00:31:16,467 --> 00:31:18,467 This isn't something we normally use 817 00:31:18,467 --> 00:31:20,467 but I had to use this vegetable somehow 818 00:31:20,467 --> 00:31:22,467 and then set it aside while I prepare my shrimp. 819 00:31:22,467 --> 00:31:25,166 I don't have the kataifi that I normally use at the restaurant. 820 00:31:25,166 --> 00:31:29,133 So, I'm kind of making it. Making my own version of it. 821 00:31:29,133 --> 00:31:31,967 A little bit of flour, and the phyllo dough that I got. 822 00:31:31,967 --> 00:31:33,367 So you top with the phyllo dough, 823 00:31:33,367 --> 00:31:35,266 -so it's easier to get around all of it, versus... -[Nikol] Exactly. 824 00:31:35,266 --> 00:31:37,667 -[Guy] ...trying to wrap it. -[Nikol] The only shrimp you had were tiny. So... 825 00:31:37,667 --> 00:31:39,667 Oh, no. I had other shrimp. You just didn't have the money. 826 00:31:39,667 --> 00:31:41,900 [Nikol] Yeah. True. True story. 827 00:31:43,867 --> 00:31:46,934 [Guy] Fifteen minutes, chefs. Fifteen to go. Halfway. 828 00:31:46,934 --> 00:31:48,667 Oniel cannot play it safe right now. 829 00:31:48,667 --> 00:31:50,233 -He's down four points... -[Crista] No, he's down four points. 830 00:31:50,233 --> 00:31:54,867 ...in lead, so it's pull out all stops and go for it. 831 00:31:54,867 --> 00:31:56,900 [Oniel] Catfish is already good to go. 832 00:31:57,467 --> 00:31:59,066 Escovitch sauce is cooking 833 00:31:59,066 --> 00:32:02,667 and to save money, I could use something that's already on my station. 834 00:32:02,667 --> 00:32:04,433 I said, "Let's make a festival dough." 835 00:32:05,000 --> 00:32:06,233 This is like a sugar dumpling. 836 00:32:06,233 --> 00:32:07,734 I see festival is getting made. 837 00:32:07,734 --> 00:32:10,567 -[Oniel] Yeah. -[Guy] Sugar. Cornmeal going in for some texture. 838 00:32:10,567 --> 00:32:12,867 -Flour, salt, baking powder. What else? -Yes, sir. 839 00:32:12,867 --> 00:32:14,367 [Guy] You mix this up. 840 00:32:14,367 --> 00:32:16,667 One of the smartest things that the chefs can do when they're competing is 841 00:32:16,667 --> 00:32:19,033 to use any of these key ingredients in the pantry. 842 00:32:20,567 --> 00:32:22,333 [Oniel] I got these frozen green beans. 843 00:32:24,266 --> 00:32:25,667 We had to do something frozen. 844 00:32:25,667 --> 00:32:28,934 This is the worst sauteed red wine reduced green beans. 845 00:32:30,333 --> 00:32:33,233 Where I'm from in Jamaica, you don't even live to see my age, 846 00:32:33,233 --> 00:32:34,467 much less even get opportunities. 847 00:32:34,467 --> 00:32:35,967 So what I want to do with this money, 848 00:32:35,967 --> 00:32:37,634 I'm gonna go back to Jamaica, 849 00:32:37,634 --> 00:32:39,266 open up a culinary program, 850 00:32:39,266 --> 00:32:41,734 where every summer, I'm able to take three kids, 851 00:32:41,734 --> 00:32:43,100 let them work in my restaurant, 852 00:32:43,100 --> 00:32:46,834 and start expanding their mindset of what culinary is. 853 00:32:46,834 --> 00:32:48,867 We got so many talented chefs out there. 854 00:32:48,867 --> 00:32:50,333 I'm gonna be the life of them. 855 00:32:55,567 --> 00:32:57,166 [Elijah] That browned butter. 856 00:32:57,166 --> 00:32:59,233 Hey, judges. You like a seared scallop? 857 00:32:59,233 --> 00:33:00,867 I would love a seared scallop, please. 858 00:33:00,867 --> 00:33:02,166 Don't overdo it, though. 859 00:33:02,166 --> 00:33:04,367 You don't got a sear on your scallop, 860 00:33:04,367 --> 00:33:05,800 why even eat a scallop? 861 00:33:06,166 --> 00:33:07,433 I got the sunchoke 862 00:33:07,433 --> 00:33:09,467 to not only give my dish some texture, 863 00:33:09,467 --> 00:33:11,333 but mighty tasty as well. 864 00:33:14,567 --> 00:33:16,166 What did you put in your grits here, chef? 865 00:33:16,166 --> 00:33:18,834 Cheese, heavy cream, little bit of salt. 866 00:33:19,667 --> 00:33:21,200 And my semolina grits. 867 00:33:23,166 --> 00:33:24,667 No doubt there's cheese in there. 868 00:33:24,667 --> 00:33:27,066 [Nikol] My shrimp is fried. 869 00:33:27,066 --> 00:33:29,200 And I'm gonna work on my spicy honey sauce. 870 00:33:30,166 --> 00:33:32,133 Cayenne pepper that I pulled from my pantry, 871 00:33:32,133 --> 00:33:33,834 orange blossom honey. 872 00:33:34,634 --> 00:33:35,834 I really wanna win. 873 00:33:35,834 --> 00:33:37,467 I think this seafood favorite 874 00:33:37,467 --> 00:33:39,934 will absolutely get me my bed and breakfast in Greece. 875 00:33:39,934 --> 00:33:41,634 That's something my dad spoke about. 876 00:33:41,634 --> 00:33:44,000 It would be an absolute dream come true to be able to do this. 877 00:33:45,734 --> 00:33:47,266 It came out really great. 878 00:33:47,266 --> 00:33:50,533 Chefs, five minutes. Need to be plated in five. 879 00:33:50,533 --> 00:33:52,867 [Oniel] This dish has to be perfect-o. 880 00:33:52,867 --> 00:33:55,433 Ya mon. Real perfect just like yardman style. 881 00:33:56,734 --> 00:33:59,033 The only thing I'm worried about right now is that green bean. 882 00:33:59,033 --> 00:34:02,667 I wish it was fresh green bean they told us to use instead of the frozen one. 883 00:34:02,667 --> 00:34:05,967 So the escovitch sauce could just spread on both pieces of fish, 884 00:34:05,967 --> 00:34:07,934 pressing and stacking on top of each other. 885 00:34:10,467 --> 00:34:13,233 [Elijah] The first thing I do, I had to make sure to get the zoodles down. 886 00:34:14,567 --> 00:34:16,166 I get my shrimp down. 887 00:34:16,166 --> 00:34:17,767 Get my seared scallops on the plate. 888 00:34:17,767 --> 00:34:20,166 And I top it with some of my sunchoke chips. 889 00:34:20,166 --> 00:34:21,934 Voilà. Money. 890 00:34:21,934 --> 00:34:23,367 Ninety seconds. 891 00:34:23,367 --> 00:34:25,367 I have to try those again just to make sure that 892 00:34:25,367 --> 00:34:27,533 they're as awesome as I thought they were. 893 00:34:27,533 --> 00:34:29,567 -Yes. -That's so good. 894 00:34:29,567 --> 00:34:31,767 [Nikol] My shrimp is fried and they're all ready to go. 895 00:34:31,767 --> 00:34:34,567 I would have loved to have added a little bit of green 896 00:34:34,567 --> 00:34:36,166 or a little fresh herbs to it 897 00:34:36,166 --> 00:34:38,233 but unfortunately, it was not within my budget. 898 00:34:38,233 --> 00:34:39,533 Five... 899 00:34:39,533 --> 00:34:40,567 Four... 900 00:34:40,567 --> 00:34:41,567 Three... 901 00:34:41,567 --> 00:34:43,467 Two... One. 902 00:34:43,467 --> 00:34:45,734 -That's it. -[Nikol] Final one. Final one. 903 00:34:47,634 --> 00:34:51,367 Chef, let's find out whose seafood favorite turns the tide in their favor. 904 00:34:51,367 --> 00:34:53,533 Let's take it to the judges. Right this way. 905 00:34:56,166 --> 00:34:57,233 [cash register dings] 906 00:35:00,634 --> 00:35:02,033 [cash register dings] 907 00:35:02,033 --> 00:35:03,734 Here we go, judges. This is it. 908 00:35:03,734 --> 00:35:06,000 Game two of DDD Budget Battle. 909 00:35:06,000 --> 00:35:08,934 The chefs had to make a seafood favorite with 25 bucks or less, 910 00:35:08,934 --> 00:35:11,233 that included three budget items on the list. 911 00:35:11,667 --> 00:35:13,066 First up, Chef Oniel. 912 00:35:13,066 --> 00:35:15,467 For my seafood special, I wanted to keep it to my culture. 913 00:35:15,467 --> 00:35:17,367 So I did a escovitch catfish 914 00:35:17,367 --> 00:35:18,734 with deep-fried festival, 915 00:35:18,734 --> 00:35:21,333 and I did some sauteed green beans for my frozen vegetable. 916 00:35:21,333 --> 00:35:22,867 And on top is my pickled onions. 917 00:35:22,867 --> 00:35:25,533 I really wanted to keep my culture once again. 918 00:35:25,533 --> 00:35:26,767 So I put the Rastafarian colors, 919 00:35:26,767 --> 00:35:28,867 this is the green, red and yellow bell peppers. 920 00:35:28,867 --> 00:35:31,467 Just to give the vegetables a little pop. 921 00:35:31,467 --> 00:35:34,533 Oniel, you have a lot of ground to make up. 922 00:35:34,533 --> 00:35:38,266 And this is a great, great effort to get that done. 923 00:35:38,266 --> 00:35:41,066 This does not look like a budget battle to me. 924 00:35:41,066 --> 00:35:46,467 We have giant plates of colorful, bright, great tasting food. 925 00:35:46,467 --> 00:35:48,567 This escovitch, it's my favorite part. 926 00:35:48,567 --> 00:35:50,567 You get this nice, sort of, bright sweetness. 927 00:35:50,567 --> 00:35:52,166 The flavors are incredible. 928 00:35:52,166 --> 00:35:54,634 And then you put this vinegar situation on top of it. 929 00:35:54,634 --> 00:35:55,667 You knocked it out of the park. 930 00:35:55,667 --> 00:35:56,567 Thank you. 931 00:35:56,567 --> 00:35:59,967 This reminds me of eating in Jamaica. 932 00:35:59,967 --> 00:36:03,166 You've got your catfish with that crunch on it. 933 00:36:03,166 --> 00:36:05,967 You've got the escovitch. It's got the peppers to it, 934 00:36:05,967 --> 00:36:07,667 which is perfect for this. 935 00:36:07,667 --> 00:36:09,667 The real star is the festival. 936 00:36:09,667 --> 00:36:13,000 Because, you need to have that bite to it. 937 00:36:13,000 --> 00:36:15,467 You need to have that chew to it. 938 00:36:15,467 --> 00:36:17,300 The one thing I will mention here, 939 00:36:17,734 --> 00:36:19,967 these beans didn't work. 940 00:36:19,967 --> 00:36:22,367 I like to play the game, Hide the Frozen Item, 941 00:36:22,367 --> 00:36:25,166 because they can get watery when they come from frozen. 942 00:36:25,166 --> 00:36:29,133 I think you could have hid that in your pickled situation a little bit better. 943 00:36:29,133 --> 00:36:30,500 Honestly, I was gonna do it. 944 00:36:30,500 --> 00:36:33,333 But then, I was thinking, probably you guys wanna see the frozen item. 945 00:36:33,333 --> 00:36:34,767 -Nah, we don't wanna see the frozen... -No. 946 00:36:34,767 --> 00:36:36,734 Hide that sucker in there. Yeah. 947 00:36:36,734 --> 00:36:39,100 But it's delicious and people should be worried. 948 00:36:39,100 --> 00:36:40,166 [chuckling] Thank you. 949 00:36:40,166 --> 00:36:42,867 Up next, Chef Nikol, what do you have for us? 950 00:36:42,867 --> 00:36:45,367 I went back to my Greek roots with this one. 951 00:36:45,367 --> 00:36:47,533 So, what I have for you chefs is, 952 00:36:47,533 --> 00:36:49,567 a Greek-inspired shrimp and grits. 953 00:36:49,567 --> 00:36:52,533 The shrimp is actually coated with phyllo dough. 954 00:36:52,533 --> 00:36:54,000 That was my frozen item. 955 00:36:54,000 --> 00:36:55,967 Drizzled on top is a little bit of honey. 956 00:36:55,967 --> 00:36:58,467 Phyllo, no matter how you cook it, it's going to be dry. 957 00:36:58,467 --> 00:36:59,533 And that's what the honey is for. 958 00:36:59,533 --> 00:37:01,934 And there's just a little tiny bit of spice in there. 959 00:37:01,934 --> 00:37:05,367 [Brian] I am not familiar with the Greek culture or this dish, 960 00:37:05,367 --> 00:37:08,634 but I feel like I am understanding what is being told here. 961 00:37:08,634 --> 00:37:10,934 The shrimp with that kataifi, 962 00:37:10,934 --> 00:37:12,867 it's a little sweet for my taste. 963 00:37:12,867 --> 00:37:13,834 This is delicious. 964 00:37:13,834 --> 00:37:15,133 And I wanna eat the whole thing 965 00:37:15,133 --> 00:37:17,667 but they'll need to take me out in a grocery cart. 966 00:37:17,667 --> 00:37:22,166 It's like dessert meets dinner meets a party in my mouth, is what it is. 967 00:37:22,166 --> 00:37:23,934 Then there's some heat in the back notes. 968 00:37:23,934 --> 00:37:26,333 I would love for there to be something green and fresh in here. 969 00:37:26,333 --> 00:37:28,367 The dish itself looks gorgeous. 970 00:37:28,367 --> 00:37:29,734 And it's really delicious. 971 00:37:29,734 --> 00:37:32,433 The semolina, that's great. 972 00:37:32,433 --> 00:37:34,367 But your vegetable ingredient, 973 00:37:34,367 --> 00:37:37,066 one bell pepper being whisked into it, 974 00:37:37,066 --> 00:37:38,634 that's a bit worrying. 975 00:37:38,634 --> 00:37:41,166 You need to have something in there as well. 976 00:37:41,166 --> 00:37:42,266 -Thank you. -[Guy] All right. 977 00:37:42,266 --> 00:37:44,367 Not to be outdone, Elijah, 978 00:37:44,367 --> 00:37:45,567 what do you got for us? 979 00:37:45,567 --> 00:37:47,634 Uh, so this evening, what I have for you is, 980 00:37:47,634 --> 00:37:48,767 one of my favorites, 981 00:37:48,767 --> 00:37:49,867 diver scallops. 982 00:37:49,867 --> 00:37:52,767 Local to New Mexico, calabacita squashes, 983 00:37:52,767 --> 00:37:55,066 which I was so excited to be able to get my hands on. 984 00:37:55,066 --> 00:37:56,033 I used some shrimp 985 00:37:56,033 --> 00:37:57,634 because I had some extra money to spend 986 00:37:57,634 --> 00:37:59,533 and then I figured it might spruce it up. 987 00:37:59,533 --> 00:38:03,166 You absolutely did the scallops perfectly. 988 00:38:03,166 --> 00:38:05,634 But I thought, the kind of peppery, 989 00:38:05,634 --> 00:38:08,266 that mix underneath the vegetable and everything else, 990 00:38:08,266 --> 00:38:09,667 that didn't work for me. 991 00:38:09,667 --> 00:38:11,700 You should have put more mint in there. 992 00:38:13,133 --> 00:38:18,266 You had to get that produce that was over the $3.50 mark. 993 00:38:18,266 --> 00:38:19,634 What... That was the mushrooms? 994 00:38:19,634 --> 00:38:21,033 Sunchoke chip. 995 00:38:21,033 --> 00:38:22,767 -Ohh! -[Elijah] Which is right there on top 996 00:38:22,767 --> 00:38:25,066 and that gives a little bit of texture. 997 00:38:25,066 --> 00:38:27,433 It's slightly under seasoned for me. 998 00:38:27,433 --> 00:38:31,934 Plating needs to be more of that bright, green freshness. 999 00:38:32,634 --> 00:38:33,867 The shrimp are a little bit over. 1000 00:38:33,867 --> 00:38:36,934 I think your play in the vegetable land was amazing. 1001 00:38:36,934 --> 00:38:40,867 Some nice, beautiful vegetables that really elevated this dish a lot. 1002 00:38:40,867 --> 00:38:42,433 [Guy] All right. Thank you very much. 1003 00:38:42,433 --> 00:38:44,066 I think you guys should be very proud of yourselves. 1004 00:38:44,066 --> 00:38:45,667 Send you back to the kitchens. 1005 00:38:45,667 --> 00:38:47,000 Call you when we have a final two. 1006 00:38:47,000 --> 00:38:49,567 -Thanks, chef. -Congratulations. 1007 00:38:49,567 --> 00:38:54,834 All right. Let's see whose discount seafood can earn them a $20,000 profit. 1008 00:38:54,834 --> 00:38:56,166 Twenty points available in taste, 1009 00:38:56,166 --> 00:38:57,166 twenty points in gameplay, 1010 00:38:57,166 --> 00:38:58,533 ten points in the plating. 1011 00:39:03,000 --> 00:39:04,266 [Guy] This was a great round. 1012 00:39:04,266 --> 00:39:06,033 I think everybody had delicious food. 1013 00:39:06,033 --> 00:39:08,033 And let's take a look at the scores. 1014 00:39:08,033 --> 00:39:09,166 Fifty points available. 1015 00:39:09,166 --> 00:39:12,133 Elijah, you're in the lead with 42. 1016 00:39:12,133 --> 00:39:14,300 Fifteen out of 20, gameplay. 1017 00:39:15,834 --> 00:39:17,800 Fifteen out of 20, taste. 1018 00:39:18,367 --> 00:39:20,467 Seven for plating for a 37 1019 00:39:20,467 --> 00:39:22,200 and a total of 79. 1020 00:39:23,367 --> 00:39:24,767 Oniel. 1021 00:39:24,767 --> 00:39:26,934 Thirty-eight, in the basement. Four behind. 1022 00:39:27,867 --> 00:39:30,834 Eighteen out of 20, gameplay. 1023 00:39:30,834 --> 00:39:33,333 Eighteen out of 20 in taste. 1024 00:39:34,533 --> 00:39:36,867 Plating with an eight for a 44. 1025 00:39:36,867 --> 00:39:39,166 And wow! An 82. 1026 00:39:39,166 --> 00:39:40,467 -[whistling] -[Crista] Holy cow! 1027 00:39:40,467 --> 00:39:42,166 [clapping] 1028 00:39:42,166 --> 00:39:44,800 Nikol, you need a 41 or better. 1029 00:39:46,133 --> 00:39:47,634 Fifteen out of 20. 1030 00:39:48,166 --> 00:39:49,333 Sixteen out of 20. 1031 00:39:52,367 --> 00:39:54,467 Plating for an eight for a 39. 1032 00:39:54,467 --> 00:39:56,667 And a big come-from-behind win, 1033 00:39:56,667 --> 00:39:57,834 Oniel. 1034 00:39:57,834 --> 00:39:59,333 [all cheering] 1035 00:40:00,066 --> 00:40:01,300 Yo! 1036 00:40:03,166 --> 00:40:05,533 -[Guy] Congratulations. -[Nikol] Congratulations. 1037 00:40:05,533 --> 00:40:08,266 -Thank you. -Definitely, not scores to be embarrassed by. 1038 00:40:08,266 --> 00:40:11,000 And definitely, the level of play that you have to come in here with. 1039 00:40:11,000 --> 00:40:13,233 Elijah, Nikol, great to have you. Thank you. 1040 00:40:14,033 --> 00:40:15,100 [Nikol] Congratulations. 1041 00:40:15,100 --> 00:40:17,266 I think I would make my children super proud 1042 00:40:17,266 --> 00:40:19,000 when they're watching this episode. 1043 00:40:20,033 --> 00:40:21,166 I'm really proud of myself. 1044 00:40:21,166 --> 00:40:22,433 -Keep crushing it, man. -Thank you, man. 1045 00:40:22,433 --> 00:40:24,133 Keep crushing it. Proud of you. 1046 00:40:24,133 --> 00:40:26,867 [Elijah] Flavortown was disappointing because I didn't win. 1047 00:40:26,867 --> 00:40:28,567 But I'm not gonna let that kill my spirits. 1048 00:40:28,567 --> 00:40:29,834 You'll be seeing more of me. 1049 00:40:33,734 --> 00:40:34,634 [Guy] All right, my friend. 1050 00:40:34,634 --> 00:40:36,667 This is a big come-from-behind win. 1051 00:40:36,667 --> 00:40:38,834 [Oniel] Man, this means everything to me. 1052 00:40:38,834 --> 00:40:41,367 Escovitch catfish never tasted that good. 1053 00:40:41,367 --> 00:40:42,867 So if you need my recipe, 1054 00:40:42,867 --> 00:40:44,934 come and ask me right now real quick, 1055 00:40:44,934 --> 00:40:47,033 because I got you guys. Poopsie! 1056 00:40:47,033 --> 00:40:48,567 -[Guy] Congratulations. -Gotcha! 1057 00:40:48,567 --> 00:40:50,634 Give it up for Oniel. Come on up here and say hi to the chefs. 1058 00:40:53,367 --> 00:40:55,100 Couple ways to win up to 20,000 bucks. 1059 00:40:55,100 --> 00:40:56,433 First, we can go on a shopping spree. 1060 00:40:56,433 --> 00:40:59,367 I give you two minutes to grab five items 1061 00:40:59,367 --> 00:41:03,333 and satisfy a trivia clue about food that's on this card. 1062 00:41:03,333 --> 00:41:05,634 Every item that you grab, you get 4000 bucks. 1063 00:41:05,634 --> 00:41:07,533 Or, we could skip all that 1064 00:41:07,533 --> 00:41:10,533 and we can go to the cheque that's behind the door there right now. 1065 00:41:10,533 --> 00:41:14,700 And it could be anywhere from $13,000 to $20,000. 1066 00:41:17,567 --> 00:41:19,567 So my gut feeling is telling me, go get this cheque. 1067 00:41:19,567 --> 00:41:20,500 You will go for the cheque? 1068 00:41:20,500 --> 00:41:21,767 -Let's go for the cheque. -Let's take a look. 1069 00:41:21,767 --> 00:41:23,266 How much is that cheque worth? 1070 00:41:23,266 --> 00:41:24,533 [suspenseful music playing] 1071 00:41:29,867 --> 00:41:33,867 -$16,999. -[all cheering] 1072 00:41:33,867 --> 00:41:35,567 Oopsie! 1073 00:41:35,567 --> 00:41:37,266 I just won 17 grand. 1074 00:41:37,266 --> 00:41:38,567 [screaming] 1075 00:41:38,567 --> 00:41:39,567 -Whoo! -[cash register dings] 1076 00:41:39,567 --> 00:41:41,834 [Oniel] I'm gonna be able to get in contact 1077 00:41:41,834 --> 00:41:45,033 with the directors in Jamaica who I already spoke to about my school. 1078 00:41:45,033 --> 00:41:47,834 I want these kids to start playing around with all the kitchen tools. 1079 00:41:47,834 --> 00:41:50,467 $16,999. 1080 00:41:50,467 --> 00:41:52,433 And he's going to use it to help other people 1081 00:41:52,433 --> 00:41:55,166 and bring young kids from Jamaica to learn how to cook. 1082 00:41:55,166 --> 00:41:56,634 Does it get any better? 1083 00:41:56,634 --> 00:41:59,934 We'll see next week. Guy's Grocery Games. Adios.