1 00:00:01,166 --> 00:00:02,400 Tonight, four chefs are competing 2 00:00:02,400 --> 00:00:04,667 in Flavortown Market for the very first time. 3 00:00:04,667 --> 00:00:07,300 -Hunter, what's going on? -I'm restocking the shelves. 4 00:00:07,300 --> 00:00:10,300 Hunter, this was supposed to have been done hours ago. What happened? 5 00:00:10,300 --> 00:00:12,200 -I overslept. I'm sorry. -Okay, listen. 6 00:00:12,200 --> 00:00:14,367 We're gonna start the show here any minute. 7 00:00:14,367 --> 00:00:16,066 -[Hunter] Okay. -[Guy] There's a big competition coming in, 8 00:00:16,066 --> 00:00:17,266 and I need carts. 9 00:00:17,266 --> 00:00:18,800 I need, I need help then. Can you help me out with this? 10 00:00:18,800 --> 00:00:20,166 -I don't know. -Aisle two, please. 11 00:00:20,166 --> 00:00:21,500 Listen, I'm not doing this. 12 00:00:21,500 --> 00:00:23,567 It's called Guy's Grocery Games. It's called Hunter Restock. 13 00:00:23,567 --> 00:00:25,634 -We'll figure this out. -I can't do this all alone. 14 00:00:29,567 --> 00:00:30,767 Let's meet tonight's chefs. 15 00:00:30,767 --> 00:00:32,467 Now, first up we have Julie Casey, 16 00:00:32,467 --> 00:00:35,600 the Florida chef who runs an innovative Southern restaurant 17 00:00:35,600 --> 00:00:37,400 with her husband and two kids. 18 00:00:37,400 --> 00:00:40,066 Whoo-hoo! 19 00:00:40,066 --> 00:00:42,300 I am not a traditionally trained chef 20 00:00:42,300 --> 00:00:44,266 by any stretch of the imagination. 21 00:00:44,266 --> 00:00:46,767 At Outpost Kitchen, I like doing things out of the box. 22 00:00:46,767 --> 00:00:50,100 We do Southern-inspired, American-inspired twisted food. 23 00:00:50,100 --> 00:00:52,066 -Thank you. Thank you. -There you go. Go get 'em, Casey. 24 00:00:52,066 --> 00:00:54,100 Next, Leslie Daniel, the executive chef 25 00:00:54,100 --> 00:00:57,400 cooking up Japanese contemporary fusion food in Atlantic City. 26 00:00:57,400 --> 00:01:00,700 Although I've been doing Japanese food for 10 years, 27 00:01:00,700 --> 00:01:02,467 I've worked at steakhouses, 28 00:01:02,467 --> 00:01:04,600 I've worked at fast casual pickup restaurants, 29 00:01:04,600 --> 00:01:06,667 I've done Mediterranean cuisine fusion. 30 00:01:06,667 --> 00:01:07,634 I've been around the block. 31 00:01:07,634 --> 00:01:09,634 -Yo, what's up, man? Let's do this. -Go get it! 32 00:01:11,667 --> 00:01:13,300 And then there's Traci Bryant. 33 00:01:13,300 --> 00:01:14,967 Another Florida chef who's blending up 34 00:01:14,967 --> 00:01:17,533 Southeast Asian and Latin flavors at her restaurant. 35 00:01:18,967 --> 00:01:21,667 I think my edge in Flavortown is that I've cooked food 36 00:01:21,667 --> 00:01:22,867 from all over the world. 37 00:01:22,867 --> 00:01:25,367 So anything Guy or Hunter wanna throw at me, 38 00:01:25,367 --> 00:01:26,400 I got it. 39 00:01:26,400 --> 00:01:27,867 -Welcome, chef. Nice to have you. -What's up, chef? 40 00:01:29,400 --> 00:01:31,967 Hunter, I'm on my fourth chef. 41 00:01:31,967 --> 00:01:33,567 Hurry up. Bye. 42 00:01:33,567 --> 00:01:34,667 Uh-oh. 43 00:01:34,667 --> 00:01:37,367 And finally, Melvin Ocasio, 44 00:01:37,367 --> 00:01:38,900 the Long Island executive chef 45 00:01:38,900 --> 00:01:41,000 who's been the personal chef for the Mets. 46 00:01:41,000 --> 00:01:44,667 My first kitchen jobs were working in the concession stands at Citi Field. 47 00:01:44,667 --> 00:01:46,867 And then I started doing fine dining. 48 00:01:46,867 --> 00:01:49,000 And then I got called back for the opportunity 49 00:01:49,000 --> 00:01:50,567 to be a personal chef for the Mets. 50 00:01:50,567 --> 00:01:53,734 Batter, batter, batter, swing, batter. 51 00:01:55,867 --> 00:01:58,400 Chefs, I apologize, we have carts. 52 00:01:58,400 --> 00:02:00,066 Carts are coming. Hold tight. 53 00:02:00,066 --> 00:02:02,467 Anyhow, I've got two out of bounds culinary challenges 54 00:02:02,467 --> 00:02:05,000 that will test your cooking abilities to the max. 55 00:02:05,000 --> 00:02:07,066 -Oh, God. [laughs] -[Guy] But the chef with the lowest score 56 00:02:07,066 --> 00:02:09,200 after the first round, unfortunately, will check out. 57 00:02:09,200 --> 00:02:12,367 But the chef with the highest combined score at the end of both rounds 58 00:02:12,367 --> 00:02:15,600 will get a chance to shop at Flavortown Market for $20,000 bucks. 59 00:02:15,600 --> 00:02:18,066 -Oh, yes. -[Guy] First challenge. 60 00:02:18,066 --> 00:02:21,467 Why don't you make the judges a hometown favorite? 61 00:02:21,467 --> 00:02:23,867 -Yes. -[Guy] Whatever "hometown" says to you, 62 00:02:23,867 --> 00:02:25,667 I want you to make us that. 63 00:02:25,667 --> 00:02:26,867 Got it. 64 00:02:26,867 --> 00:02:29,567 Again, I'm sorry. Hunter! 65 00:02:29,567 --> 00:02:31,166 -[laughing] -[Traci] Oh, my God. 66 00:02:31,166 --> 00:02:33,900 -Yes. I'm almost done. -Carts. Carts. Carts. 67 00:02:33,900 --> 00:02:36,467 -I'm almost... Five minutes, please. -I don't have "almost done." 68 00:02:36,467 --> 00:02:37,800 Team, do you have five minutes? 69 00:02:37,800 --> 00:02:39,667 -Everybody at home, do you have five minutes? -I don't think so. 70 00:02:39,667 --> 00:02:41,066 -[Hunter] I'm sorry. -[Guy] Let's go. 71 00:02:41,066 --> 00:02:42,166 -Come on, Hunter. -[Julie laughing] 72 00:02:42,166 --> 00:02:43,667 Okay, you're not gonna like it, but okay. 73 00:02:43,667 --> 00:02:45,100 -Uh-oh. -[indistinct] 74 00:02:45,100 --> 00:02:47,000 [Hunter] Hold on. I got more. 75 00:02:47,000 --> 00:02:50,467 -[Guy repeatedly] No, no, no. -[Hunter] Just hold on. 76 00:02:50,467 --> 00:02:53,100 You were supposed to put all this away. 77 00:02:53,100 --> 00:02:55,400 I've been trying. There was so much. 78 00:02:55,400 --> 00:02:57,867 -I've been doing this for an hour. -[laughs] What? 79 00:02:57,867 --> 00:02:59,500 -All right, I don't have time for this. -[Hunter] I told you, 80 00:02:59,500 --> 00:03:02,367 -I didn't have time for this. -Chefs, I apologize. Go ahead and take these. 81 00:03:02,367 --> 00:03:04,900 -You're just gonna have to roll with it. -Oh, my God. 82 00:03:04,900 --> 00:03:07,867 So, Hunter doesn't have time to put it all away. 83 00:03:07,867 --> 00:03:10,767 New game called, um, 84 00:03:10,767 --> 00:03:13,100 Hunter's Whammy Cart. That's right. 85 00:03:13,100 --> 00:03:15,100 [laughing] 86 00:03:15,100 --> 00:03:16,867 [Guy] Let's see, we have smoked meat stick, 87 00:03:16,867 --> 00:03:19,000 banana, wasabi peas, 88 00:03:19,000 --> 00:03:22,100 canned nacho cheese, sweet potato baby food, 89 00:03:22,100 --> 00:03:23,900 and canned fruit cocktail. 90 00:03:23,900 --> 00:03:25,600 -[Julie laughing] -Um... 91 00:03:25,600 --> 00:03:27,667 [Guy] Use what you can in round one, 92 00:03:27,667 --> 00:03:30,667 but whatever you have left over must be used in round two, 93 00:03:30,667 --> 00:03:32,767 if you make it to round two. 94 00:03:32,767 --> 00:03:34,066 -All right? -Noted. 95 00:03:36,567 --> 00:03:38,867 You can get any other ingredients you want. 96 00:03:38,867 --> 00:03:41,000 But you have 30 minutes to make this happen. Any questions? 97 00:03:41,000 --> 00:03:43,900 -No questions, no. -Now, the one thing I do wanna talk to you about 98 00:03:43,900 --> 00:03:45,700 is of the six items that are in there, 99 00:03:45,700 --> 00:03:48,767 -there's three of them that are really questionable. -[Hunter] Well... 100 00:03:48,767 --> 00:03:50,000 Two in particular, 101 00:03:50,000 --> 00:03:51,567 -one... [indistinct] -There's one that I really don't like. 102 00:03:51,567 --> 00:03:55,767 You go and determine which one of those... 103 00:03:55,767 --> 00:03:57,200 -[laughs] I love it. -Go. Go. 104 00:03:57,200 --> 00:04:00,266 -[laughing] Oh. -Go. 105 00:04:00,266 --> 00:04:03,266 -That was three times. -[all clamoring] 106 00:04:03,266 --> 00:04:06,467 -[Hunter] That was three times. -Here you go. 107 00:04:06,467 --> 00:04:08,834 -That was a good one. -[indistinct laughter] 108 00:04:12,900 --> 00:04:14,900 [Julie] So, I'm originally from Alexandria, Virginia. 109 00:04:14,900 --> 00:04:17,367 Virginia's, you know, kind of considered the South. 110 00:04:17,367 --> 00:04:18,467 All right. 111 00:04:18,467 --> 00:04:20,100 When I hear, "hometown favorite," 112 00:04:20,100 --> 00:04:23,000 I immediately think of chicken fried chicken, collard greens, 113 00:04:23,000 --> 00:04:25,467 mashed potatoes, and country green bean. 114 00:04:25,467 --> 00:04:27,867 I need my coating to go with that. 115 00:04:27,867 --> 00:04:29,867 So, I'm looking at the stuff in the whammy cart 116 00:04:29,867 --> 00:04:32,166 and looking at these ingredients my first thought is, 117 00:04:32,166 --> 00:04:34,867 "How many of these ingredients can I get out of my way?" 118 00:04:34,867 --> 00:04:36,967 Because I didn't wanna be stuck with them in the second round. 119 00:04:36,967 --> 00:04:39,667 Six items. Random items. And they are whammies. 120 00:04:39,667 --> 00:04:41,967 [Julie] Collard greens. 121 00:04:41,967 --> 00:04:44,200 So right away I think, "Oh, the beef sticks are gonna be 122 00:04:44,200 --> 00:04:46,767 a great replacement for bacon in the collard greens. 123 00:04:46,767 --> 00:04:50,100 How can I use the sweet potato baby food? 124 00:04:50,100 --> 00:04:53,000 Let me put it in the gravy and see how that comes out." 125 00:04:53,000 --> 00:04:54,800 Buttermilk, buttermilk, buttermilk. 126 00:04:54,800 --> 00:04:57,200 These wasabi peas, they got a nice little kick. 127 00:04:57,200 --> 00:04:59,400 Looking for that heat from the wasabi peas 128 00:04:59,400 --> 00:05:02,100 in my panko breading for my chicken fried chicken. 129 00:05:02,100 --> 00:05:04,867 Going with such an aggressive dish of three different components 130 00:05:04,867 --> 00:05:07,166 and three different whammy items, 131 00:05:07,166 --> 00:05:09,567 I am not gonna walk away from the challenge. 132 00:05:09,567 --> 00:05:11,367 I wanna win that money. 133 00:05:15,066 --> 00:05:16,233 Where is it? 134 00:05:16,233 --> 00:05:19,467 So this round, I wanna knock out as many whammies as I can. 135 00:05:19,467 --> 00:05:20,934 [indistinct] 136 00:05:20,934 --> 00:05:25,166 Hometown favorites for me, I can say would be tomatoes on the East Coast, 137 00:05:25,166 --> 00:05:27,600 especially during peak season of summer. 138 00:05:27,600 --> 00:05:28,667 Here we go. 139 00:05:28,667 --> 00:05:30,767 For my hometown favorite, I'm thinking of making 140 00:05:30,767 --> 00:05:34,867 heirloom tomato salad with some ricotta cheese 141 00:05:34,867 --> 00:05:36,567 on a toasted sourdough bread. 142 00:05:37,667 --> 00:05:38,967 What else, what else, what else, what else. 143 00:05:38,967 --> 00:05:41,100 So, I'm using my sweet whammies in the first round, 144 00:05:41,100 --> 00:05:43,266 and I'm gonna save the savory ones for the next round. 145 00:05:43,266 --> 00:05:45,200 I think with the sweet potato purée, 146 00:05:45,200 --> 00:05:48,367 banana, and the fruit cups, being able to, kind of, 147 00:05:48,367 --> 00:05:51,567 marry those ingredients together since everything is fruit, everything is sweet, 148 00:05:51,567 --> 00:05:53,867 I can use that to make a vinaigrette 149 00:05:53,867 --> 00:05:55,333 right over the top. 150 00:05:56,567 --> 00:05:57,700 [Guy] This is tough stuff, 151 00:05:57,700 --> 00:06:00,266 and they're already three and a half minutes into it. 152 00:06:00,266 --> 00:06:01,867 [Traci] Whoo! 153 00:06:01,867 --> 00:06:03,400 So, we're making a hometown dish. 154 00:06:03,400 --> 00:06:06,767 Well, I'm from Florida, so I'm thinking tourism, 155 00:06:06,767 --> 00:06:08,867 people driving down the highway with their kids, 156 00:06:08,867 --> 00:06:11,667 stopping at the side of the road to get a little snack. 157 00:06:11,667 --> 00:06:13,767 Okay, so what about a play on, like, 158 00:06:13,767 --> 00:06:16,567 a deconstructed hot dog? 159 00:06:16,567 --> 00:06:18,266 I can definitely take this meat stick 160 00:06:18,266 --> 00:06:21,000 and incorporate it with chorizo. 161 00:06:21,000 --> 00:06:21,967 So, here's the kicker. 162 00:06:21,967 --> 00:06:24,367 We have to be strategic, because we have to use 163 00:06:24,367 --> 00:06:26,500 all the ingredients by the end of the game, 164 00:06:26,500 --> 00:06:29,066 if we even make it to the second round of the game. 165 00:06:29,066 --> 00:06:31,400 So, my goal is to make it to the second round 166 00:06:31,400 --> 00:06:34,600 and kind of leave the scary ingredients off to the side. 167 00:06:34,600 --> 00:06:37,066 We're just gonna deal with that in the next round. 168 00:06:37,066 --> 00:06:38,767 So with my roadside hot dog, 169 00:06:38,767 --> 00:06:41,100 I'm thinking Florida tropical. 170 00:06:41,100 --> 00:06:42,567 Okay, canned fruit. 171 00:06:42,567 --> 00:06:44,266 And there's a little bit of pineapple in there, 172 00:06:44,266 --> 00:06:45,700 but I really wanna freshen it up. 173 00:06:45,700 --> 00:06:48,200 So I think, "I'm gonna go get some fresh pineapple, 174 00:06:48,200 --> 00:06:49,967 some bell pepper, cilantro." 175 00:06:49,967 --> 00:06:53,166 And that's gonna really give it that nice freshness it's gonna need. 176 00:06:53,166 --> 00:06:54,634 I think I'm done. 177 00:06:57,066 --> 00:07:00,266 Honestly, I wanted to get that fruit out of there as early as possible 178 00:07:00,266 --> 00:07:02,467 just because they're just too sweet. 179 00:07:02,467 --> 00:07:04,166 Let's take it tropical. 180 00:07:04,166 --> 00:07:06,200 I lived in South Florida, Miami. 181 00:07:06,200 --> 00:07:08,700 That was my first kitchen job when I was 19 years old. 182 00:07:08,700 --> 00:07:11,166 So I'm thinking for my hometown favorite, 183 00:07:11,166 --> 00:07:12,800 I'll be making a grilled shrimp tostada. 184 00:07:12,800 --> 00:07:14,667 Just what we need. Just what we need. 185 00:07:14,667 --> 00:07:16,900 I see avocados, and boom, it clicks for me. 186 00:07:16,900 --> 00:07:19,367 Avocados and banana, the texture's the same. 187 00:07:19,367 --> 00:07:21,166 I knew that if I blended those together, 188 00:07:21,166 --> 00:07:22,767 I'd get a nice, beautiful purée. 189 00:07:22,767 --> 00:07:25,266 I'm thinking of using the fruit cocktail. 190 00:07:25,266 --> 00:07:27,000 Fold that in with cilantro and parsley 191 00:07:27,000 --> 00:07:28,500 to make a delicious chimichurri. 192 00:07:28,500 --> 00:07:30,066 That should be enough for the judges. 193 00:07:30,800 --> 00:07:32,867 So here to judge these hometown favorites 194 00:07:32,867 --> 00:07:35,367 are three of Flavortown's favorite judges. 195 00:07:35,367 --> 00:07:37,367 We have the James Beard Award-winning chef 196 00:07:37,367 --> 00:07:39,266 with restaurants all over the world, 197 00:07:39,266 --> 00:07:41,000 the Iron Chef herself, 198 00:07:41,000 --> 00:07:42,567 Stephanie Izard. 199 00:07:42,567 --> 00:07:45,000 Celebrated chef and winner of Tournament of Champions four, 200 00:07:45,000 --> 00:07:47,767 the amazing, one-and-only Chef Mei Lin. 201 00:07:47,767 --> 00:07:50,567 Acclaimed East Coast chef and Food Network star, 202 00:07:50,567 --> 00:07:52,900 The Great Hambino, Chef Chris Petroni. 203 00:07:52,900 --> 00:07:53,867 We know. 204 00:07:53,867 --> 00:07:56,000 Out of all the whammies, which one scares you? 205 00:07:56,000 --> 00:07:58,367 There's different things that my mom would make with of each of these items, 206 00:07:58,367 --> 00:08:00,266 but you never put 'em all together. 207 00:08:00,266 --> 00:08:02,767 Forget about the contestants, I think it's unfair for us. 208 00:08:02,767 --> 00:08:04,166 -[Stephanie laughs] -We have, like, bananas, 209 00:08:04,166 --> 00:08:05,500 -beans... -[Stephanie] Banana cheese sauce? 210 00:08:05,500 --> 00:08:07,400 It's been weeks since I had a good banana cheese sauce, 211 00:08:07,400 --> 00:08:09,266 -though, I'm not gonna lie to you. -[both laugh] 212 00:08:09,266 --> 00:08:11,333 [Guy] Twenty-five minutes. 213 00:08:12,400 --> 00:08:13,266 Chef, what's on the menu? 214 00:08:13,266 --> 00:08:15,367 Well, Florida is known for tourism, 215 00:08:15,367 --> 00:08:17,266 so I'm making something 216 00:08:17,266 --> 00:08:19,400 I'm gonna call road-stop and hot dog. 217 00:08:19,400 --> 00:08:20,700 -Okay. -Okay? 218 00:08:20,700 --> 00:08:22,567 I'm gonna make a little pineapple relish. 219 00:08:22,567 --> 00:08:24,767 Gonna use little bit of that fruit, add some chili crunch. 220 00:08:24,767 --> 00:08:26,066 Good luck. 221 00:08:27,200 --> 00:08:29,767 So, I wanna get started on the base of my roadside dog. 222 00:08:29,767 --> 00:08:32,266 So, I take my meat sticks, I throw 'em in the beer, 223 00:08:32,266 --> 00:08:33,667 and I get that on the flame. 224 00:08:36,567 --> 00:08:38,467 The chorizo's gonna add a little bit more life, 225 00:08:38,467 --> 00:08:40,967 a little bit of spice, a little bit more smokiness. 226 00:08:40,967 --> 00:08:44,266 Back home in Florida in my restaurant, we love chorizo, 227 00:08:44,266 --> 00:08:46,100 especially on a nice brekky taco. 228 00:08:46,100 --> 00:08:48,233 So, this is maybe a little lunch version of that. 229 00:08:49,166 --> 00:08:50,567 [Guy] A lot of flavor in those sticks. 230 00:08:50,567 --> 00:08:52,367 [Traci] So, I know typically a hot dog is, like, 231 00:08:52,367 --> 00:08:54,900 meat in a tube or casing, but we're gonna do 232 00:08:54,900 --> 00:08:56,834 a little bit of a variation on that with a... 233 00:09:02,100 --> 00:09:03,667 [in sing-song voice] ♪ All righty♪ 234 00:09:04,166 --> 00:09:05,367 Tasty. 235 00:09:05,367 --> 00:09:07,600 -Hunter's whammies really threw them for a loop here. -Yeah. 236 00:09:07,600 --> 00:09:09,567 Especially because when you're given ingredients 237 00:09:09,567 --> 00:09:10,867 that you have to use over two challenges, 238 00:09:10,867 --> 00:09:13,000 you have no idea what the second challenge is gonna be. 239 00:09:13,000 --> 00:09:14,567 It's that damn whammy cart. 240 00:09:24,667 --> 00:09:26,367 [Guy] Twenty-four minutes. 241 00:09:26,367 --> 00:09:27,767 -What's up, Hunter? -[Hunter] Hi. 242 00:09:27,767 --> 00:09:28,934 -How's it going out there? -Judges. 243 00:09:28,934 --> 00:09:31,200 It's going good. They're not a big fan of me. 244 00:09:31,200 --> 00:09:33,166 [Stephanie] Did you just walk around the store blindfolded 245 00:09:33,166 --> 00:09:34,367 and just point to things? 246 00:09:34,367 --> 00:09:36,066 I was putting things away, 247 00:09:36,066 --> 00:09:37,567 and all of a sudden my dad comes rushing and he was like, 248 00:09:37,567 --> 00:09:39,600 -"Hey, bring the carts now." And I'm like... -[laughing] 249 00:09:39,600 --> 00:09:41,133 Yeah, honestly, I blame it on Guy. 250 00:09:42,000 --> 00:09:43,100 What's on the gameplan? 251 00:09:43,100 --> 00:09:45,033 So, I'm gonna do a shrimp tostada. 252 00:09:45,033 --> 00:09:47,367 Featuring this from my times when I lived in Miami. 253 00:09:47,367 --> 00:09:48,967 Going for a coastal, tropical vibe. 254 00:09:48,967 --> 00:09:50,667 Love it. Where's the baby food going in? 255 00:09:50,667 --> 00:09:52,600 I'm gonna save that for next round. I got a plan for that. 256 00:09:52,600 --> 00:09:54,066 Ooh, you're lucky. You're saving it for next round. 257 00:09:54,066 --> 00:09:56,100 -Yum, yum. It's sweet potato. -[Leslie] Yes. 258 00:09:56,100 --> 00:09:58,767 I get my shrimp and I start taking the tails off, 259 00:09:58,767 --> 00:10:00,867 and I season that. I have lemon juice, 260 00:10:00,867 --> 00:10:03,166 salt, pepper, cayenne. 261 00:10:03,166 --> 00:10:05,266 Let that marinate for a quick second. 262 00:10:05,266 --> 00:10:07,000 And now I go to my crema. 263 00:10:07,000 --> 00:10:09,767 I peel the banana, I take a avocado, 264 00:10:09,767 --> 00:10:11,667 and I'm smashing those up in a bowl. 265 00:10:11,667 --> 00:10:13,567 Throw a little sour cream. 266 00:10:13,567 --> 00:10:15,667 [Stephanie] Leslie's putting bananas and avocados together. 267 00:10:15,667 --> 00:10:17,000 I would eat that. 268 00:10:17,000 --> 00:10:19,967 But that banana's gonna add such beautiful silkiness and texture 269 00:10:19,967 --> 00:10:21,266 -to the avocado. -[both] Yeah. 270 00:10:21,266 --> 00:10:22,266 What's gameplan? 271 00:10:22,266 --> 00:10:25,200 I'm gonna use the wasabi peas in my breading 272 00:10:25,200 --> 00:10:26,667 -for my fried chicken. -[Guy] Okay, I like that. 273 00:10:26,667 --> 00:10:28,667 -[Julie] And I'm using these beef sticks... -[Guy] Right. 274 00:10:28,667 --> 00:10:31,266 -...as a flavor for my collard greens. -Gravy? 275 00:10:31,266 --> 00:10:33,667 The first thing I wanna get cracking on is a fried chicken. 276 00:10:33,667 --> 00:10:36,100 Put my buttermilk and the hot sauce, 277 00:10:36,100 --> 00:10:38,567 so it can sit and marinate before I bread it. 278 00:10:38,567 --> 00:10:40,767 Looks like Julie's grinding up the wasabi peas 279 00:10:40,767 --> 00:10:43,200 and then going to add in, I think there's a little bag of panko, 280 00:10:43,200 --> 00:10:45,667 to use that on the outside of chicken. 281 00:10:45,667 --> 00:10:47,100 Smart. Smart play. 282 00:10:48,500 --> 00:10:52,867 [Julie] If I won the money, I want to take my husband on a vacation. 283 00:10:52,867 --> 00:10:56,834 He gave up his business. Jumped into the restaurant with me. 284 00:10:56,834 --> 00:11:00,066 And he deserves this more than anybody. 285 00:11:01,967 --> 00:11:04,367 All right, chicken's down. 286 00:11:04,367 --> 00:11:05,834 Chef Melvin, what's on the menu, bud? 287 00:11:05,834 --> 00:11:07,500 [Melvin] Gonna go ahead and do a nice, 288 00:11:07,500 --> 00:11:09,367 like, an heirloom tomato toast. 289 00:11:09,367 --> 00:11:11,867 And I'm gonna use the sweet potato 290 00:11:11,867 --> 00:11:13,667 and the fruit cup as my dressing. 291 00:11:13,667 --> 00:11:14,867 Okay. 292 00:11:14,867 --> 00:11:17,066 The first thing I wanna get started on is these tomatoes. 293 00:11:17,066 --> 00:11:20,834 For the tomatoes, I'm gonna season them with salt, pepper, olive oil. 294 00:11:20,834 --> 00:11:22,100 Kinda let that rest. 295 00:11:22,100 --> 00:11:24,567 I set 'em aside, then I get started on my vinaigrette. 296 00:11:24,567 --> 00:11:26,266 For the first round, I'm gonna do 297 00:11:26,266 --> 00:11:28,567 a dressing with the fruits. 298 00:11:28,567 --> 00:11:31,100 I'm using three of my whammies in this vinaigrette. 299 00:11:31,100 --> 00:11:37,166 The banana, canned mix fruits, and the sweet potato baby food. 300 00:11:37,166 --> 00:11:39,467 The key to the vinaigrette was just balancing 301 00:11:39,467 --> 00:11:41,166 the acidity level with the sweetness 302 00:11:41,166 --> 00:11:42,934 since everything is so overpowering. 303 00:11:42,934 --> 00:11:45,767 So I'm gonna add my vinegar and basil 304 00:11:45,767 --> 00:11:48,000 to just kinda adjust on seasoning and flavor. 305 00:11:50,100 --> 00:11:51,100 Oh, yeah. 306 00:11:51,100 --> 00:11:53,667 [Guy] Fifteen minutes, fifteen left. 307 00:11:54,467 --> 00:11:55,734 [Traci] So, with my roadside dog, 308 00:11:55,734 --> 00:11:58,934 I wanna make a very fresh salsa. 309 00:11:58,934 --> 00:12:02,100 I chop down a little bit of pineapple, I dice an onion. 310 00:12:02,100 --> 00:12:06,867 I dice some cilantro, and then I open my can of tropical fruit. 311 00:12:06,867 --> 00:12:08,066 So delicious. 312 00:12:08,066 --> 00:12:10,767 And then I start dicing up my tropical fruit mix. 313 00:12:10,767 --> 00:12:13,667 I mix it in with the pineapple salsa, it's a perfect pair. 314 00:12:15,400 --> 00:12:18,166 If I win, I want to use the funds 315 00:12:18,166 --> 00:12:21,166 to celebrate one of my sous chefs, Marta. 316 00:12:21,166 --> 00:12:23,867 We've been working on a cookbook for about a year now, 317 00:12:23,867 --> 00:12:26,500 and I would like to use the funding to publish a book. 318 00:12:26,500 --> 00:12:28,667 It's all about her home cooking 319 00:12:28,667 --> 00:12:31,367 from Hidalgo, Mexico. She's an amazing chef. 320 00:12:31,367 --> 00:12:33,734 Delicious. [chuckles] 321 00:12:34,667 --> 00:12:36,100 Chef, what are you into so far? 322 00:12:36,100 --> 00:12:37,734 What have you used? You've used the banana? 323 00:12:37,734 --> 00:12:41,834 So I've used the banana, and I'm using the tropical mixed fruit can right now. 324 00:12:42,400 --> 00:12:43,734 All right. 325 00:12:43,734 --> 00:12:46,367 So with the fruit cocktail, I'm doing a chimichurri. 326 00:12:46,367 --> 00:12:49,367 So I have this fruit cocktail. It's just overly sweet. 327 00:12:49,367 --> 00:12:51,834 And I just start chopping as fast as I can. 328 00:12:53,166 --> 00:12:54,867 Next, I go to the chimichurri. 329 00:12:54,867 --> 00:12:59,100 I grab parsley, cilantro, Fresno chiles, serranos. 330 00:12:59,100 --> 00:13:01,467 Ooh, that's got a nice kick in there. 331 00:13:01,467 --> 00:13:04,100 I get my shrimp and I start putting 'em on the grill. 332 00:13:05,300 --> 00:13:07,200 Honestly, if I were to win the money, 333 00:13:07,200 --> 00:13:10,000 I haven't had the chance to travel to Japan yet. 334 00:13:10,000 --> 00:13:12,967 And I would really like to go dive myself into the culture 335 00:13:12,967 --> 00:13:14,600 and really understand what I'm cooking. 336 00:13:14,600 --> 00:13:17,467 Although I've been doing Japanese food for 10 years, 337 00:13:17,467 --> 00:13:19,734 I haven't yet had the chance to go to the motherland, 338 00:13:19,734 --> 00:13:21,166 so I would like to go check it out. 339 00:13:22,967 --> 00:13:25,200 I really like to make my own ricotta cheese, 340 00:13:25,200 --> 00:13:26,967 but I don't have time for that. 341 00:13:26,967 --> 00:13:29,467 So, I went with the salt, pepper, olive oil 342 00:13:29,467 --> 00:13:32,734 to help enhance that ricotta and put it on the bread. 343 00:13:34,567 --> 00:13:37,266 Spiking the bread with a little bit of garlic. 344 00:13:37,266 --> 00:13:39,600 Right now, in this first round, the pressure's intense. 345 00:13:39,600 --> 00:13:43,166 I wanna win this 'cause I'm looking to start the process 346 00:13:43,166 --> 00:13:44,467 of opening my own restaurant. 347 00:13:44,467 --> 00:13:46,567 It's just something that I've always dreamed of doing. 348 00:13:46,567 --> 00:13:48,667 And it's something that's gonna be 349 00:13:48,667 --> 00:13:50,734 a life-goal achievement for me. 350 00:13:53,200 --> 00:13:55,467 [Julie] So my chicken breast go in the fryer. 351 00:13:55,467 --> 00:13:57,300 I need to get the collard greens going. 352 00:13:57,300 --> 00:13:58,934 I don't have a whole lot of time. 353 00:13:58,934 --> 00:14:01,667 So, I've gotta take the part of the collard greens off the stem 354 00:14:01,667 --> 00:14:03,433 and get 'em tossed in the pan. 355 00:14:05,100 --> 00:14:06,500 Crushed red pepper in there. 356 00:14:06,500 --> 00:14:09,300 The outside of the beef sticks is kinda tough, 357 00:14:09,300 --> 00:14:11,567 so I realize I've gotta cut them pretty small 358 00:14:11,567 --> 00:14:13,600 because I need them to cook up pretty quick. 359 00:14:13,600 --> 00:14:15,867 All right, I don't think I have time for gravy, 360 00:14:15,867 --> 00:14:17,166 but we're gonna go for it. 361 00:14:17,166 --> 00:14:19,500 I'm running out of time, but I gotta do the gravy 362 00:14:19,500 --> 00:14:22,100 with the sweet potato baby food. 363 00:14:22,100 --> 00:14:25,033 So I throw the butter in the pan, grab the flour, 364 00:14:25,033 --> 00:14:26,767 and get my nice roux. 365 00:14:26,767 --> 00:14:29,033 I get the heavy cream in the pan, 366 00:14:29,033 --> 00:14:33,000 and I add a container of the baby sweet potatoes. 367 00:14:33,000 --> 00:14:34,533 All right, struggling. 368 00:14:37,033 --> 00:14:39,667 Chefs, you've got four minutes. Four minutes left! 369 00:14:39,667 --> 00:14:41,166 [Traci] Now it's time to build the plate. 370 00:14:41,166 --> 00:14:46,567 I take the bun, spoon in my delicious chorizo meat stick mixture. 371 00:14:46,567 --> 00:14:49,100 On top, I put the pineapple, 372 00:14:49,100 --> 00:14:52,500 canned cocktail mix relish salsa. 373 00:14:52,500 --> 00:14:55,300 If my staff could see this whammy dog right now, 374 00:14:55,300 --> 00:14:57,667 they'd be like, "Chef, you're so weird." 375 00:15:01,734 --> 00:15:04,500 [Leslie] I grab my tostada and I start building the dish. 376 00:15:04,500 --> 00:15:06,734 We get our beautiful shrimp on top. 377 00:15:08,200 --> 00:15:10,767 I take a couple dots of the banana, avocado purée. 378 00:15:10,767 --> 00:15:13,467 Next, I go to the chimichurri. I put that right in the center 379 00:15:13,467 --> 00:15:16,567 so you can see the fruit cocktail, you see the chimichurri. 380 00:15:18,200 --> 00:15:19,934 [Guy] Two minutes! 381 00:15:21,500 --> 00:15:24,166 [Melvin] So right now, we're gonna start with ricotta. 382 00:15:24,166 --> 00:15:25,667 Just enough on the bread. 383 00:15:25,667 --> 00:15:29,166 And then we shingled each color of tomato. 384 00:15:29,166 --> 00:15:33,533 My vinaigrette tastes great, actually was better than I anticipated it to be. 385 00:15:35,400 --> 00:15:37,400 Let's go, chef. You got gots to move. 386 00:15:37,400 --> 00:15:38,367 Yes, chef. 387 00:15:38,367 --> 00:15:39,867 So I pull the chicken out of the fryer. 388 00:15:39,867 --> 00:15:41,500 It's just a little darker than I like. 389 00:15:41,500 --> 00:15:43,734 Maybe this is because of the wasabi peas, 390 00:15:43,734 --> 00:15:45,734 that they added to the darkness of the color. 391 00:15:45,734 --> 00:15:48,266 But the chicken is cooked and we're going with it. 392 00:15:48,266 --> 00:15:49,934 [Guy] Thirty seconds! 393 00:15:51,767 --> 00:15:53,300 [Julie] So I taste the collard greens again, 394 00:15:53,300 --> 00:15:55,033 and I'm really happy about how they came out, 395 00:15:55,033 --> 00:15:56,567 so I get 'em on the plate. 396 00:15:56,567 --> 00:15:59,367 I get the chicken on the side of the collard greens. 397 00:15:59,367 --> 00:16:02,600 And then I go to grab the gravy, and I see how clumpy it is. 398 00:16:02,600 --> 00:16:05,000 And I'm starting to freak out a little bit. 399 00:16:05,000 --> 00:16:06,667 Come on, chef, you got this. 400 00:16:06,667 --> 00:16:09,300 [Julie] And I just took the risk and went. 401 00:16:09,300 --> 00:16:15,333 [Guy] Five, four, three, two, one. 402 00:16:16,200 --> 00:16:17,667 Chefs, that's it. Stop working. 403 00:16:17,667 --> 00:16:19,567 [applause] 404 00:16:19,567 --> 00:16:21,233 -[woman 1] Whew. -[Stephanie] Good job, guys. 405 00:16:22,667 --> 00:16:24,667 -[sighs] -You did it, Julie. Good work. 406 00:16:24,667 --> 00:16:26,100 That time went fast. 407 00:16:26,100 --> 00:16:27,867 [Guy loudly] All right, folks, let's find out 408 00:16:27,867 --> 00:16:31,033 what whammy-filled hometown favorite the judges favor. 409 00:16:31,033 --> 00:16:33,333 Let's take it to 'em. Right this way, follow me. 410 00:16:40,567 --> 00:16:44,867 All right, judges, this is game one of some fiasco 411 00:16:44,867 --> 00:16:46,867 that we're calling Hunter's Whammy Cart. 412 00:16:46,867 --> 00:16:48,567 Chef Melvin, what'd you make for us? 413 00:16:48,567 --> 00:16:51,767 So what I put together today was a heirloom tomato toast. 414 00:16:51,767 --> 00:16:54,834 Grilled sourdough bread, some ricotta cheese. 415 00:16:54,834 --> 00:16:57,133 Heirloom tomatoes that's dressed with a, 416 00:16:57,133 --> 00:16:58,734 essentially, a fruit vinaigrette. 417 00:16:59,967 --> 00:17:02,734 Chef Melvin, my first bite into it brings me back to my childhood. 418 00:17:02,734 --> 00:17:04,467 I grew up just outside of New York City. 419 00:17:04,467 --> 00:17:06,266 And the biggest challenge that we always had 420 00:17:06,266 --> 00:17:07,667 was getting them seasoned enough 421 00:17:07,667 --> 00:17:09,333 and really highlighting their flavor, 422 00:17:09,333 --> 00:17:10,934 and you've done that beautifully. 423 00:17:10,934 --> 00:17:12,934 But the bread has gotten a little soggy 424 00:17:12,934 --> 00:17:14,867 because of that really big vinaigrette 425 00:17:14,867 --> 00:17:16,467 that you've put in over the top. 426 00:17:16,467 --> 00:17:18,100 Awesome. Oui, chef. Thank you. 427 00:17:18,100 --> 00:17:20,967 Chef, even though you're a Mets guy I'm a Yankees guy, 428 00:17:20,967 --> 00:17:23,467 I won't hold it against you when I'm judging your dish. 429 00:17:23,467 --> 00:17:26,133 That toast, you rubbed it with some of that garlic, 430 00:17:26,133 --> 00:17:29,567 I love that you gave the character to toast that it deserved. 431 00:17:29,567 --> 00:17:31,634 [Mei] I do have to admit 432 00:17:31,634 --> 00:17:34,567 that when I saw you puréeing the fruit cocktail, 433 00:17:34,567 --> 00:17:37,467 the banana and the sweet potato, 434 00:17:37,467 --> 00:17:39,767 I was very, very afraid. 435 00:17:39,767 --> 00:17:42,634 But honestly, as this vinaigrette, 436 00:17:42,634 --> 00:17:44,467 it's pretty harmonious, like, 437 00:17:44,467 --> 00:17:46,133 everything is very cohesive. 438 00:17:46,133 --> 00:17:47,133 Thank you. 439 00:17:47,133 --> 00:17:48,467 All right, thank you very much. 440 00:17:48,467 --> 00:17:49,834 Up next, Chef Traci. 441 00:17:49,834 --> 00:17:51,567 I have a little thing I like to call 442 00:17:51,567 --> 00:17:53,333 a road-stop hot dog. 443 00:17:53,333 --> 00:17:57,266 I took some meat sticks, and then I mixed that with some chorizo. 444 00:17:57,266 --> 00:18:02,600 I topped it with the pineapple and fruit cocktail salsa. 445 00:18:04,233 --> 00:18:05,667 [Mei] I love hot dogs, 446 00:18:05,667 --> 00:18:08,767 and this right here definitely did not scream hot dog. 447 00:18:08,767 --> 00:18:11,433 This is more of like a Sloppy Joe. 448 00:18:11,433 --> 00:18:13,767 And the fruit cocktail, I don't really get. 449 00:18:13,767 --> 00:18:16,667 You need that fruit and that acidity on top 450 00:18:16,667 --> 00:18:18,333 cutting through the richness of it. 451 00:18:18,333 --> 00:18:21,867 But you get this salty meat that is a perfect marriage 452 00:18:21,867 --> 00:18:23,266 of the chorizo and the meat stick. 453 00:18:23,266 --> 00:18:25,467 A great way to highlight the meat stick 454 00:18:25,467 --> 00:18:27,133 and not necessarily hide it. 455 00:18:27,133 --> 00:18:28,233 Right. 456 00:18:28,233 --> 00:18:31,834 We're gonna call it a hot dog? I need meat in a tube. 457 00:18:31,834 --> 00:18:34,467 -[Traci] Yeah. -But I'd eat, you know, 458 00:18:34,467 --> 00:18:36,233 two or three of these, late night. 459 00:18:36,233 --> 00:18:39,266 -Two or three of these in the morning. -[Christian] Couple to train. 460 00:18:39,266 --> 00:18:41,867 -Right after a snack? -After the gym, probably. 461 00:18:41,867 --> 00:18:45,100 -[Guy] Yeah. After gym. -Yeah, right after the gym. That's the idea, actually. 462 00:18:45,100 --> 00:18:46,367 All right, thank you. 463 00:18:46,367 --> 00:18:48,000 Up next, Chef Leslie. 464 00:18:48,000 --> 00:18:49,367 Good afternoon, judges. How you doing? 465 00:18:49,367 --> 00:18:51,767 I made you guys a shrimp tostada 466 00:18:51,767 --> 00:18:53,767 with a avocado, banana crema 467 00:18:53,767 --> 00:18:55,934 and a fruit cocktail chimichurri. 468 00:18:57,533 --> 00:19:00,166 Yo, chef, you can obviously cook, man. 469 00:19:00,166 --> 00:19:03,066 Aesthetically, as soon as this dish came in front of me, 470 00:19:03,066 --> 00:19:05,867 you're like, "Yeah, I wanna dive into this. I wanna eat this." 471 00:19:05,867 --> 00:19:08,667 Scallions are so beautiful, but then they're, like, really long 472 00:19:08,667 --> 00:19:10,233 and there's doubles and so it becomes 473 00:19:10,233 --> 00:19:12,333 a little clunky and difficult to eat. 474 00:19:12,333 --> 00:19:15,133 [Mei] The banana and avocado purée, 475 00:19:15,133 --> 00:19:16,767 I'm definitely gonna steal. 476 00:19:16,767 --> 00:19:19,834 -[chuckles] -Like, that is probably the star on this plate. 477 00:19:19,834 --> 00:19:21,567 Thank you, chef. I really appreciate it. 478 00:19:21,567 --> 00:19:23,567 The only negative that I really have 479 00:19:23,567 --> 00:19:26,667 is the shrimp being a tad undercooked. 480 00:19:26,667 --> 00:19:30,467 The chimichurri, though, is for me the star of the plate. 481 00:19:30,467 --> 00:19:33,367 You've got fruit cocktail, turning it into this acidic, 482 00:19:33,367 --> 00:19:36,166 herbaceous note that really makes the tostada. 483 00:19:36,166 --> 00:19:37,367 Thank you, chef. 484 00:19:37,367 --> 00:19:40,467 All right, working feverishly over there in kitchen one, 485 00:19:40,467 --> 00:19:41,767 Chef Julie, what do you have for us? 486 00:19:41,767 --> 00:19:44,233 I made for you, um, chicken fried chicken, 487 00:19:44,233 --> 00:19:46,634 collard greens, and a sweet potato gravy. 488 00:19:46,634 --> 00:19:48,834 I used the baby food in the gravy. 489 00:19:48,834 --> 00:19:51,367 I used the wasabi peas in my breading 490 00:19:51,367 --> 00:19:52,467 on my fried chicken. 491 00:19:52,467 --> 00:19:55,166 And I used the meat sticks in the collard greens. 492 00:19:57,367 --> 00:19:59,767 Julie, using the meat stick 493 00:19:59,767 --> 00:20:02,967 as your porkiness in your braised greens 494 00:20:02,967 --> 00:20:05,967 -was just great. It's got great spice. -Thank you, chef. 495 00:20:05,967 --> 00:20:08,367 The wasabi peas into that breading, 496 00:20:08,367 --> 00:20:10,834 it doesn't really come through. 497 00:20:10,834 --> 00:20:14,166 Like, I'm expecting to get some sort of, like, 498 00:20:14,166 --> 00:20:17,133 hits the nasal cavity. And maybe just 499 00:20:17,133 --> 00:20:20,166 reserving some of that and using it as a seasoning. 500 00:20:20,166 --> 00:20:21,834 The chicken itself, on the other hand, 501 00:20:21,834 --> 00:20:23,367 I think is a little under-seasoned. 502 00:20:23,367 --> 00:20:25,533 -Mmm-hmm. -[Stephanie] It needed more time in your buttermilk 503 00:20:25,533 --> 00:20:26,634 and in that hot sauce. 504 00:20:26,634 --> 00:20:29,433 I've been in your shoes, and I've run around this market 505 00:20:29,433 --> 00:20:32,100 with Guy chasing me around, yelling at me about something 506 00:20:32,100 --> 00:20:33,767 -that I'm not doing right. -We weren't even filming. 507 00:20:33,767 --> 00:20:35,467 [all laughing] 508 00:20:35,467 --> 00:20:37,767 And I know how time can get away from you. 509 00:20:37,767 --> 00:20:41,133 The one whammy ingredient that I think went to a loss 510 00:20:41,133 --> 00:20:42,333 -was the sweet potato. -[Julie] Yeah. 511 00:20:42,333 --> 00:20:43,767 [Stephanie] It's just not really seasoned. 512 00:20:43,767 --> 00:20:45,667 It's not necessarily in the gravy realm. 513 00:20:45,667 --> 00:20:47,066 Thank you, chef. 514 00:20:47,066 --> 00:20:49,934 [Guy] Nice first round. We're gonna send you back to the kitchens. 515 00:20:49,934 --> 00:20:51,767 Have the judges deliberate, 516 00:20:51,767 --> 00:20:53,467 and we'll call you back when we have a decision. 517 00:20:53,467 --> 00:20:57,066 -Thank you. -Thank you, chefs. 518 00:20:57,066 --> 00:21:00,700 Judges, whose hometown favorite is in danger of sending them home? 519 00:21:06,567 --> 00:21:08,133 I think you guys all prevailed pretty well. 520 00:21:08,133 --> 00:21:09,734 Twenty points available in gameplay, 521 00:21:09,734 --> 00:21:11,834 twenty points available in taste, 10 in plating. 522 00:21:11,834 --> 00:21:14,100 Melvin, you went first. Let's take a look. 523 00:21:14,100 --> 00:21:16,000 Seventeen out of 20. 524 00:21:16,867 --> 00:21:19,000 Seventeen out of 20 in taste. 525 00:21:19,000 --> 00:21:21,834 Eight out of 10 for plating for 42. Nice score. 526 00:21:21,834 --> 00:21:22,867 -[applause] -Thank you. Thank you. 527 00:21:22,867 --> 00:21:24,834 [Guy] Nice score. 528 00:21:24,834 --> 00:21:25,900 Traci. 529 00:21:26,533 --> 00:21:28,667 Sixteen out of 20. 530 00:21:28,667 --> 00:21:30,834 Sixteen out of 20 in taste. 531 00:21:30,834 --> 00:21:34,300 Seven in plating for a 39. Three points behind. 532 00:21:34,667 --> 00:21:35,900 Chef Leslie. 533 00:21:36,767 --> 00:21:39,834 Seventeen out of twenty in gameplay. 534 00:21:39,834 --> 00:21:43,667 Sixteen out of twenty in taste. 535 00:21:43,667 --> 00:21:47,533 Nine in plating for a forty-two tied with Melvin. 536 00:21:47,533 --> 00:21:49,767 Shout-out, Chef Melvin. 537 00:21:49,767 --> 00:21:53,734 [Guy] Julie, you gotta get above 39. 538 00:21:55,467 --> 00:21:58,433 Sixteen out of twenty in gameplay. 539 00:21:59,133 --> 00:22:02,967 Fifteen out of twenty in taste. 540 00:22:02,967 --> 00:22:06,967 Seven in plating for a 38. One point behind Traci. 541 00:22:06,967 --> 00:22:09,567 I think what tripped you up here, Julie, 542 00:22:09,567 --> 00:22:11,333 -was the gravy. -Yup. 543 00:22:11,333 --> 00:22:14,166 -I see why people want your collard greens. -Appreciate the opportunity. 544 00:22:14,166 --> 00:22:16,567 So, if I learned anything on this trip, 545 00:22:16,567 --> 00:22:20,367 if you don't have the time, don't put it on the plate. 546 00:22:20,367 --> 00:22:23,834 And even Guy to say he understands why people love my collard greens, 547 00:22:23,834 --> 00:22:26,634 like, that was worth everything to me. 548 00:22:31,266 --> 00:22:34,266 This is the second and the final round of 549 00:22:34,266 --> 00:22:37,967 -Hunter-Really-Did-It-To-You Whammy Cart. -[chuckles] 550 00:22:37,967 --> 00:22:41,934 So, final challenge, I want you to make a grilled feast. 551 00:22:42,367 --> 00:22:43,634 A grilled feast? 552 00:22:43,634 --> 00:22:48,433 And you still have to incorporate those odd whammy ingredients, 553 00:22:48,433 --> 00:22:52,166 but that gives you even more of an opportunity to wow the judges. 554 00:22:52,166 --> 00:22:54,967 Wait a second. "Odd whammy ingredients. 555 00:22:54,967 --> 00:22:56,767 Even more of an opportunity." 556 00:22:56,767 --> 00:22:58,533 Oh, "even more." 557 00:22:58,533 --> 00:23:01,233 -Oh. Hunter! -Hunter, we're closed. 558 00:23:01,233 --> 00:23:03,734 -[Guy] We are gonna make the shopping easy. -Yes. 559 00:23:03,734 --> 00:23:05,767 -[Guy] Do you have any more whammies? -[Hunter] I do. 560 00:23:05,767 --> 00:23:07,634 -You got the odd/even coin? Here we go. -[Hunter] I do. 561 00:23:07,634 --> 00:23:10,934 We're gonna flip this coin. If it lands in the odd. 562 00:23:10,934 --> 00:23:13,634 you can only shop in the odd aisles. 563 00:23:13,634 --> 00:23:15,934 You have no access to fresh meat and dairy. 564 00:23:15,934 --> 00:23:20,066 But if it lands in the even, you can only shop in the even aisles. 565 00:23:20,066 --> 00:23:22,033 You get no use of the produce. 566 00:23:22,033 --> 00:23:24,300 Here we go. Going for odd or even. 567 00:23:26,166 --> 00:23:28,567 -Even, it is. -[Hunter] Oh, nice. 568 00:23:28,567 --> 00:23:31,166 -Even... no produce. -Ooh. 569 00:23:31,166 --> 00:23:33,567 You can only shop in the even aisles. 570 00:23:33,567 --> 00:23:37,166 Which means you can shop from fresh meat, seafood, dairy in aisle ten. 571 00:23:37,166 --> 00:23:39,667 You have 30 minutes to create your grilled feast. 572 00:23:39,667 --> 00:23:43,166 And you also have your mandatory whammy ingredients. 573 00:23:43,166 --> 00:23:44,867 You cannot shop in aisle three, 574 00:23:44,867 --> 00:23:47,634 but you can shop in aisle two for condiments 575 00:23:47,634 --> 00:23:50,967 and you cannot shop in aisle one. You cannot go there and get anything. 576 00:23:50,967 --> 00:23:52,300 They can go to the clearance, though. 577 00:23:53,634 --> 00:23:55,500 -I guess we should be going right now. -[Leslie] Yeah, you're right. 578 00:24:00,934 --> 00:24:03,934 This is really hard because, like, the produce department 579 00:24:03,934 --> 00:24:06,867 in Flavortown market is the best. 580 00:24:06,867 --> 00:24:09,634 Especially, when you have whammy ingredients that are all processed foods 581 00:24:09,634 --> 00:24:12,967 you want to be able to balance that with some real food. 582 00:24:12,967 --> 00:24:14,066 No veggies. 583 00:24:14,066 --> 00:24:15,533 [robotic voice] Whammy. 584 00:24:21,667 --> 00:24:23,533 Would you have preferred to have odds or even? 585 00:24:23,533 --> 00:24:26,767 Would you... do you want and need that produce department 586 00:24:26,767 --> 00:24:30,433 or can you not live without fresh meat and fish, right? 587 00:24:30,433 --> 00:24:32,133 [Guy] "Feast," Chef. Remember, "feast". 588 00:24:32,133 --> 00:24:34,467 -It means a lot of stuff. -[Leslie] Yes, Chef. 589 00:24:34,467 --> 00:24:37,266 Now that I'm restricted to these even number aisles, 590 00:24:37,266 --> 00:24:39,100 it makes it a little bit harder to figure out 591 00:24:39,100 --> 00:24:41,266 what you're gonna do with these ingredients. 592 00:24:41,266 --> 00:24:43,266 A grilled feast to me means you're getting 593 00:24:43,266 --> 00:24:45,100 a little bit of all your favorite meats. 594 00:24:45,100 --> 00:24:47,767 And me having a Asian background, so, 595 00:24:47,767 --> 00:24:49,967 Korean style short ribs. They're delicious. 596 00:24:49,967 --> 00:24:52,333 Next, I see sausages and I'm like, 597 00:24:52,333 --> 00:24:54,467 you can't go wrong with grilled sausages. 598 00:24:54,467 --> 00:24:58,166 You have this, like, nice earthy tone from the wasabi. 599 00:24:58,166 --> 00:25:00,967 Next, what can you do with baby food puree? 600 00:25:00,967 --> 00:25:02,867 I can make a barbecue sauce. 601 00:25:02,867 --> 00:25:04,166 My barbecue sauce. 602 00:25:04,166 --> 00:25:09,133 Now, I'm left with the smoked meat stick and the nacho cheese. 603 00:25:09,133 --> 00:25:11,233 And I'm just looking for a vegetable. 604 00:25:11,233 --> 00:25:13,367 Unfortunately, we didn't have access to produce, 605 00:25:13,367 --> 00:25:15,667 so, I see this can of baby corn and I'm like, 606 00:25:15,667 --> 00:25:17,667 "Ooh. Elotes." 607 00:25:17,667 --> 00:25:21,367 I love fresh baby corn but then when you get canned baby corn 608 00:25:21,367 --> 00:25:24,100 -it gets just a really different texture. -It's just drowned out. 609 00:25:24,100 --> 00:25:25,533 -Drowns out the flavor. -Drowned out. Yeah. 610 00:25:25,533 --> 00:25:30,066 All of this to do in grilled is awesome. 611 00:25:30,867 --> 00:25:33,100 I have sweet potato baby food. 612 00:25:33,100 --> 00:25:35,667 Bananas, nacho cheese, 613 00:25:35,667 --> 00:25:37,834 wasabi peas. [chuckles] 614 00:25:37,834 --> 00:25:41,033 I feel like I can really overcome this challenge even without fresh produce. 615 00:25:41,033 --> 00:25:44,266 I have bananas and I have sweet potato baby food, 616 00:25:44,266 --> 00:25:46,634 so, now I am thinking... mole. 617 00:25:46,634 --> 00:25:51,467 For my grilled feast I'm gonna do grilled chicken thigh and grilled shrimp mole. 618 00:25:51,467 --> 00:25:55,266 Now, I head over to the masa because I know I wanna make tlacoyos. 619 00:25:55,266 --> 00:25:58,000 Tlacoyos are kind of like stuffed tortillas. 620 00:25:58,000 --> 00:26:00,100 I know I can grill them after I fill them 621 00:26:00,100 --> 00:26:03,166 with the delicious canned queso and wasabi peas. 622 00:26:03,166 --> 00:26:04,667 I have got 39 points. 623 00:26:04,667 --> 00:26:07,333 Now, that I'm the underdog in the pack that's moving forward 624 00:26:07,333 --> 00:26:09,967 I think I really need to play a heavy game. 625 00:26:09,967 --> 00:26:12,233 I'm just, like, on a mission here. 626 00:26:13,567 --> 00:26:16,266 [Melvin] Last three whammies I have is the cheese sauce, 627 00:26:16,266 --> 00:26:19,066 wasabi peas and the smoked meat stick. 628 00:26:19,066 --> 00:26:22,266 For my grilled feast, I'm thinking of making a parillada. 629 00:26:22,266 --> 00:26:25,767 Parillada is a traditional Argentinian dish. 630 00:26:25,767 --> 00:26:28,934 Usually, consists of three to six meats. 631 00:26:28,934 --> 00:26:33,100 Skirt steak, flanken cut short rib, bratwurst. 632 00:26:33,100 --> 00:26:34,634 All right, all right, all right. 633 00:26:34,634 --> 00:26:36,834 Normally, it would have chimichurri but, 634 00:26:36,834 --> 00:26:39,667 again, I couldn't access the fresh produce aisle. 635 00:26:39,667 --> 00:26:44,367 So, I grabbed some salsa verde but I thought it has somewhat of the same components. 636 00:26:44,367 --> 00:26:48,967 To go along with these grilled meats I decided to do a hominy salad. 637 00:26:48,967 --> 00:26:51,467 So, the whammies, they go right into the warm salad. 638 00:26:51,467 --> 00:26:53,667 It would add that last layer of seasoning 639 00:26:53,667 --> 00:26:57,133 since the hominy can take a hefty amount of it. 640 00:26:57,133 --> 00:27:01,567 Right now, 42 points. Me and Leslie are tied. It's a fight for the finish. 641 00:27:01,567 --> 00:27:04,467 [Guy] 25 minutes. 642 00:27:04,467 --> 00:27:07,367 -What are you thinking? -I think I'm gonna grill these bananas 643 00:27:07,367 --> 00:27:10,533 to make kinda like a dark mole situation. 644 00:27:10,533 --> 00:27:14,467 I'm going to grill some shrimp and chicken 645 00:27:14,467 --> 00:27:17,066 to go with some kind of 646 00:27:17,066 --> 00:27:20,834 -tlacoyo or masa situation. -I like that move. 647 00:27:20,834 --> 00:27:23,033 I'm gonna start working on the mole. 648 00:27:23,033 --> 00:27:25,367 I get that premade mole on the flame. 649 00:27:25,367 --> 00:27:27,734 [Stephanie] So, Traci grabbed a jar of mole. 650 00:27:27,734 --> 00:27:29,667 I'm curious to see where her mind's going with that. 651 00:27:29,667 --> 00:27:31,467 Grabbing another jarred ingredient 652 00:27:31,467 --> 00:27:34,433 to go with your already processed food. 653 00:27:35,667 --> 00:27:38,233 [Traci] The next thing I taste is the sweet potato puree. 654 00:27:38,233 --> 00:27:41,767 Oh, it tastes like... childhood memories. 655 00:27:41,767 --> 00:27:46,266 The sweet potato puree isn't overly sweet and it's really not to tangy 656 00:27:46,266 --> 00:27:50,467 so, I think it's really gonna mix well and balance out with the mole. 657 00:27:50,467 --> 00:27:53,533 I know the banana's gonna add a little bit of sweetness, a little bit of viscosity, 658 00:27:53,533 --> 00:27:55,834 and that char's gonna give it a nice little flavor. 659 00:27:58,867 --> 00:28:02,000 So, with my proteins, I feel like I'm keeping it little simple 660 00:28:02,000 --> 00:28:04,634 but I don't wanna overpower the rest of the flavors in the dish 661 00:28:04,634 --> 00:28:08,800 and hide my whammies by having too strong of flavors on my proteins. 662 00:28:10,867 --> 00:28:12,934 Chef, how we doing? What are we working on? What are you making? 663 00:28:12,934 --> 00:28:16,734 Uh, so, I'm gonna do a Korean style short rib with a baby food barbecue sauce. 664 00:28:16,734 --> 00:28:18,934 I have some Italian sausage over here. 665 00:28:18,934 --> 00:28:21,567 I'm gonna season that with the wasabi peas or a little flavor. 666 00:28:21,567 --> 00:28:23,367 -[Hunter] Nice. -And I got baby corn, I'm gonna try and do, like, 667 00:28:23,367 --> 00:28:24,934 a grilled street elote with that. 668 00:28:24,934 --> 00:28:26,266 -You want more whammies? -Hell, no. 669 00:28:26,266 --> 00:28:27,934 -Please, no more. Please. -[Hunter] All right. 670 00:28:29,367 --> 00:28:32,233 So, first I'm gonna get my barbecue sauce going. 671 00:28:32,233 --> 00:28:34,667 I drop the baby food in a hot pan 672 00:28:34,667 --> 00:28:37,233 and try to get that heated up in a little barbecue sauce. 673 00:28:38,266 --> 00:28:40,634 Next, I start cutting up my sausages. 674 00:28:40,634 --> 00:28:43,033 And I'm just like, "Man, I need to get some seasoning on these." 675 00:28:43,033 --> 00:28:45,734 So, I grab the wasabi peas, turn it into a dust 676 00:28:45,734 --> 00:28:47,834 and I mix that with a little bit of salt and pepper 677 00:28:47,834 --> 00:28:52,367 to season the sausage that goes right on the grill. 678 00:28:52,367 --> 00:28:54,767 If it's a grilled item, you wanna know that it's grilled. 679 00:28:54,767 --> 00:28:57,166 It should have char marks, a little bit of smokiness. 680 00:28:57,166 --> 00:28:58,767 Control this heat. 681 00:28:58,767 --> 00:29:02,033 I had 42 the first round and I'm tied with Melvin. 682 00:29:02,033 --> 00:29:05,133 He's a great chef and I need to make sure that I just do, 683 00:29:05,133 --> 00:29:07,600 uh, next level up to make sure I surpass him. 684 00:29:08,834 --> 00:29:10,066 [Guy] What'd you get, Chef? 685 00:29:10,066 --> 00:29:11,767 I'm gonna go with a parillada. 686 00:29:11,767 --> 00:29:15,133 It's usually considered a grilled feast out in Argentina... 687 00:29:15,133 --> 00:29:16,634 -Good. -...so, I'm gonna go that route. 688 00:29:16,634 --> 00:29:19,967 First thing I gotta get started on is getting the steak on the grill. 689 00:29:19,967 --> 00:29:22,567 The ribs and the sausage. 690 00:29:22,567 --> 00:29:27,100 The sausage, I'm getting those grill marks and popping it in the oven. 691 00:29:27,100 --> 00:29:29,333 This round's gonna be all about time management 692 00:29:29,333 --> 00:29:32,033 'cause I have to pay attention to all the items grilling. 693 00:29:33,000 --> 00:29:34,967 So, winning today, I wanna open my own restaurant. 694 00:29:34,967 --> 00:29:38,266 That's gonna allow me to kind of be free and express myself. 695 00:29:38,266 --> 00:29:42,567 I think it's just an achievement that I need to make myself proud. 696 00:29:42,567 --> 00:29:45,734 If the meats are done then I don't have to worry about that. 697 00:29:45,734 --> 00:29:47,867 [Guy] 15 minutes! 15 to go. 698 00:29:47,867 --> 00:29:51,133 -How's it going? Okay. -You know, I'm making a little mole situation. 699 00:29:51,133 --> 00:29:54,133 I'm gonna do some grilled chicken, some grilled shrimp. 700 00:29:54,133 --> 00:29:56,634 -All right. Good luck, Chef. -Thank you. 701 00:29:56,634 --> 00:29:59,600 Tlacoyos are kind of like a Mexican hot pocket. 702 00:30:00,634 --> 00:30:02,967 I think adding the wasabi peas to the tlacoyos 703 00:30:02,967 --> 00:30:05,967 is definitely gonna bring a little bit of brightness to the dish. 704 00:30:05,967 --> 00:30:09,100 The element of the tlacoyos is really important to me. 705 00:30:09,100 --> 00:30:11,133 I'm really passionate about my team, 706 00:30:11,133 --> 00:30:14,333 and the person that I'm working on the cookbook with, Martha Sanchez, 707 00:30:14,333 --> 00:30:15,867 she taught me how to make tlacoyos. 708 00:30:15,867 --> 00:30:18,934 Obviously, I'm here today, I'm playing for them, I'm representing them 709 00:30:18,934 --> 00:30:21,233 and I wanna show my team that I can make them proud. 710 00:30:23,266 --> 00:30:27,000 Chefs, we've got ten minutes. Ten minutes to be plated. 711 00:30:27,000 --> 00:30:31,834 Ooh, these whammy ingredients are kicking my A-S-S right now. 712 00:30:31,834 --> 00:30:36,634 Now, I'm left with the smoked meat stick and the nacho cheese. 713 00:30:36,634 --> 00:30:39,166 So, I wanna start making my elote sauce. 714 00:30:39,166 --> 00:30:41,767 Uh, so, I'm just gonna chop this meat stick up really small 715 00:30:41,767 --> 00:30:44,734 and I'm gonna incorporate this into the cheese sauce. 716 00:30:44,734 --> 00:30:47,967 And I throw into the pan the nacho cheese. 717 00:30:47,967 --> 00:30:51,467 I throw in a couple slices of pepperjack, some heavy cream 718 00:30:51,467 --> 00:30:54,000 and a little bit of butter and I'm just whisking away. 719 00:30:54,867 --> 00:30:56,433 Just get that corn on there. 720 00:30:58,367 --> 00:31:00,166 Uh, honestly, if I were to win it would mean a lot. 721 00:31:00,166 --> 00:31:03,533 I've always wanted to be on a cooking show since I was young. 722 00:31:03,533 --> 00:31:07,166 To be actually a part of this and to succeed at it would just be... 723 00:31:07,166 --> 00:31:09,133 It would be great. It's a story to tell. 724 00:31:09,133 --> 00:31:10,934 A lot going on over here. 725 00:31:10,934 --> 00:31:14,333 Melvin is going all in on grilled meats. 726 00:31:14,333 --> 00:31:17,367 But it's not just grilled meat on a board, right? 727 00:31:17,367 --> 00:31:21,066 What's gonna happen? How are you gonna incorporate those whammy ingredients? 728 00:31:22,266 --> 00:31:23,834 [Melvin] To go along with all these grilled meats 729 00:31:23,834 --> 00:31:27,233 I decided to do a warm hominy salad. 730 00:31:28,934 --> 00:31:30,767 I haven't had these in a long time. 731 00:31:30,767 --> 00:31:33,500 I take the wasabi peas... 732 00:31:35,467 --> 00:31:38,834 I got my smoked meat stick and I got my canned cheese sauce. 733 00:31:38,834 --> 00:31:42,567 Those are gonna be great for adding, uh, that extra salty component 734 00:31:42,567 --> 00:31:43,934 to my hominy salad. 735 00:31:46,767 --> 00:31:49,967 I take my mix of whammy ingredients 736 00:31:49,967 --> 00:31:53,467 and I toss it with the grilled hominy 737 00:31:53,467 --> 00:31:55,533 Actually worked out better than I expected. 738 00:31:57,166 --> 00:31:58,834 [Guy] Five minutes, chefs. 739 00:32:01,867 --> 00:32:05,867 [Traci] I put my mole down on the plate. That banana is shining. 740 00:32:05,867 --> 00:32:09,767 You get a little bit of that char but, oh, my God, it's pretty good. 741 00:32:09,767 --> 00:32:12,100 I'm super pleased with the cook on my grilled proteins. 742 00:32:12,100 --> 00:32:15,433 The shrimp seems perfect and the chicken is juicy. 743 00:32:15,433 --> 00:32:17,867 Oh, my God. Have mercy. 744 00:32:17,867 --> 00:32:20,100 I slice and fan out my chicken. 745 00:32:20,100 --> 00:32:21,934 I put my tlacoyo on the side. 746 00:32:21,934 --> 00:32:24,967 You get a little bit of that char and I finish with the shrimp. 747 00:32:24,967 --> 00:32:28,000 Pretty delicious. Not super colorful over here. 748 00:32:28,000 --> 00:32:32,000 Two minutes! Two minutes and you need to have that grilled feast ready to go. 749 00:32:33,166 --> 00:32:34,967 [Leslie] I start pulling my meats off the grill, 750 00:32:34,967 --> 00:32:36,767 I'm cutting my Korean style short ribs 751 00:32:36,767 --> 00:32:39,433 and I'm layering those beautifully on the plate. 752 00:32:39,433 --> 00:32:41,767 Scallops go right in the center. 753 00:32:41,767 --> 00:32:44,266 I take a little bit of that baby food barbecue sauce 754 00:32:44,266 --> 00:32:46,066 and I drizzle it on top of my ribs. 755 00:32:46,834 --> 00:32:48,233 Next, I'm grabbing the sausages. 756 00:32:48,233 --> 00:32:50,166 I line those up nicely on the plate. 757 00:32:50,166 --> 00:32:53,000 I want them to taste the wasabi in there. 758 00:32:53,000 --> 00:32:56,867 Then I grab my elote cheese corn sauce. It tastes great. Loved it. 759 00:32:56,867 --> 00:32:59,066 And I'm putting that right next to the scallops. 760 00:32:59,934 --> 00:33:02,066 45 seconds. 761 00:33:02,066 --> 00:33:03,734 [Melvin] Didn't pay attention to the clock. 762 00:33:03,734 --> 00:33:05,467 I wasted too much time on that grill. 763 00:33:05,467 --> 00:33:07,333 Melvin's not looking really happy. 764 00:33:07,333 --> 00:33:10,000 That's so many proteins he's trying to put together. 765 00:33:10,000 --> 00:33:12,033 [Melvin] First I get that salad with all my whammies down 766 00:33:12,033 --> 00:33:13,834 'cause that has to be on the plate. 767 00:33:13,834 --> 00:33:15,900 And it tastes great. 768 00:33:16,634 --> 00:33:20,367 Second, I go right into the short rib. 769 00:33:20,367 --> 00:33:23,266 After that, steak's looking good. I cut into it. 770 00:33:23,266 --> 00:33:27,734 And, then last, I had to put the sausage in. They're looking great. 771 00:33:27,734 --> 00:33:29,033 Here we go. Ten... 772 00:33:29,033 --> 00:33:32,033 I'm a little annoyed I couldn't get that salsa verde on there. 773 00:33:32,033 --> 00:33:35,734 It was just that last key component to, I think, tie the dish together. 774 00:33:35,734 --> 00:33:41,166 Five, four, three, two, one... 775 00:33:41,166 --> 00:33:43,667 -Chefs, that's it. Stop working. -[Mei groans] 776 00:33:43,667 --> 00:33:47,367 Time's up and one of my plates are missing steak. 777 00:33:47,367 --> 00:33:50,333 All right, chefs, it's time to take the judges on a grill thrill ride. 778 00:33:50,333 --> 00:33:52,300 Let's do this. Follow me right this way. 779 00:34:00,100 --> 00:34:04,333 All right, judges, this is it. Game two of Hunter's Whammy Carts. 780 00:34:04,333 --> 00:34:07,266 -Up first, Chef Traci. -Hi, guys. 781 00:34:07,266 --> 00:34:11,767 This is my grilled shrimp and chicken thigh whammy mole. 782 00:34:11,767 --> 00:34:16,166 In the mole, you're gonna find the bananas and the sweet potato puree. 783 00:34:16,166 --> 00:34:22,200 And then, in my tlacoyo, I made the masa with some dried wasabi peas 784 00:34:22,200 --> 00:34:24,634 and the queso is inside as the filling. 785 00:34:26,300 --> 00:34:28,934 Traci, looking at this plate with all of the chicken thighs 786 00:34:28,934 --> 00:34:31,867 and the shrimp and the masa stuffed with nacho cheese, 787 00:34:31,867 --> 00:34:33,867 this is definitely a grilled feast. 788 00:34:33,867 --> 00:34:36,266 It's a very banana-forward mole. 789 00:34:36,266 --> 00:34:40,667 Adding the baby food sweet potato and the banana inside. 790 00:34:40,667 --> 00:34:44,000 But I wish there was a little bit more balance to the mole. 791 00:34:44,000 --> 00:34:46,533 It just eats really, really sweet. 792 00:34:46,533 --> 00:34:50,200 My favorite part of this dish, however, was the nacho cheese 793 00:34:50,200 --> 00:34:52,166 oozing out from the masa. 794 00:34:52,166 --> 00:34:54,667 It's still warm, it's still gooey. 795 00:34:54,667 --> 00:34:56,166 What's not to love? 796 00:34:58,367 --> 00:35:01,166 My favorite thing that you did was taking the wasabi peas, 797 00:35:01,166 --> 00:35:03,133 grinding them up and putting them into the masa. 798 00:35:03,133 --> 00:35:06,333 When you look at the plate, because you were not allowed to use herbs, 799 00:35:06,333 --> 00:35:08,533 you could see the wasabi inside of the masa 800 00:35:08,533 --> 00:35:10,767 and that's a really smart way to kinda tuck it in there 801 00:35:10,767 --> 00:35:12,367 but let the flavors still come through. 802 00:35:12,367 --> 00:35:15,100 My shrimp, however, were a tad overcooked. 803 00:35:15,100 --> 00:35:18,100 Chef's were overcooked, mine were under. 804 00:35:18,100 --> 00:35:19,333 Thank you, Chef. 805 00:35:19,333 --> 00:35:21,433 All right, up next. Chef Melvin, what do you have for us? 806 00:35:21,433 --> 00:35:23,433 Today I did a take on a parillada. 807 00:35:23,433 --> 00:35:27,867 I used the hominy and in the hominy I did wasabi peas, 808 00:35:27,867 --> 00:35:29,867 the beef jerky and the cheese. 809 00:35:29,867 --> 00:35:33,467 I did, uh some skirt steak, flanken cut short ribs 810 00:35:33,467 --> 00:35:35,367 and I used, uh, bratwurst. 811 00:35:37,467 --> 00:35:40,066 Chef, there is a lot happening on this plate. 812 00:35:40,066 --> 00:35:41,634 Definitely have a feast. 813 00:35:41,634 --> 00:35:43,767 But what happens when you have so many components, 814 00:35:43,767 --> 00:35:46,967 some are really successful and some of them aren't as successful as others. 815 00:35:46,967 --> 00:35:48,767 I thought the hominy, and then when you look at it, 816 00:35:48,767 --> 00:35:51,100 it's not the most attractive thing I've ever seen on a plate. 817 00:35:51,100 --> 00:35:52,967 I actually loved what happened to the texture. 818 00:35:52,967 --> 00:35:55,467 Uh, flavor of the wasabi really comes through. 819 00:35:55,467 --> 00:35:57,000 The meat sticks, it works. 820 00:35:57,000 --> 00:35:59,233 The sausage, just threw it on the grill. 821 00:35:59,233 --> 00:36:00,734 Didn't have to do much with that. 822 00:36:00,734 --> 00:36:02,333 The skirt steak is cooked really well. 823 00:36:02,333 --> 00:36:04,066 But it's just not cut against the grain. 824 00:36:05,266 --> 00:36:10,100 My favorite part about this dish is the hominy salad. 825 00:36:10,100 --> 00:36:14,767 I love how it has all the cheesiness inside of it, the nacho cheese, 826 00:36:14,767 --> 00:36:18,100 but I was missing the skirt steak for some reason. 827 00:36:18,100 --> 00:36:20,367 Uh, I don't know if you ran out or 828 00:36:20,367 --> 00:36:22,867 you just didn't have enough time to plate. 829 00:36:22,867 --> 00:36:27,066 When I'm thinking of these thin, grilled Korean style short rib 830 00:36:27,066 --> 00:36:29,433 I need so much more char, my brother. 831 00:36:29,433 --> 00:36:32,266 When I... I just can't get the idea out of my head 832 00:36:32,266 --> 00:36:38,300 when I'm thinking parillada I need something green over the top. I need a chimi. 833 00:36:38,300 --> 00:36:40,133 Absolutely. Thank you, Chef. 834 00:36:40,133 --> 00:36:43,266 Okay, thank you, judges. Not to be outdone, though. Chef Leslie. 835 00:36:43,266 --> 00:36:46,367 For my feast, I made you guys a Korean style short rib 836 00:36:46,367 --> 00:36:48,333 with a baby food barbecue sauce. 837 00:36:48,333 --> 00:36:52,000 Italian sausage with the crushed wasabi peas, grilled scallops 838 00:36:52,000 --> 00:36:56,000 and I have my take on a street corn elote. 839 00:36:56,867 --> 00:36:59,467 Chef, this is... this is a grilled feast for sure. 840 00:36:59,467 --> 00:37:03,333 You got petite little portions but they're all just the right amount. 841 00:37:03,333 --> 00:37:05,767 The corn is what I wanted to dive into first. 842 00:37:05,767 --> 00:37:08,634 Never thinking to take baby corn, put it on the grill 843 00:37:08,634 --> 00:37:11,233 and then put it into a cheese sauce with meat sticks. 844 00:37:11,233 --> 00:37:12,967 But, it works. 845 00:37:12,967 --> 00:37:16,066 But the sausage is just a little dried out from being on the grill. 846 00:37:16,066 --> 00:37:17,667 -Understood. -[Stephanie] When you have a beautifully made sausage 847 00:37:17,667 --> 00:37:21,166 and all that fat's been put into the sausage, 848 00:37:21,166 --> 00:37:23,433 too high of a heat can let it all melt right into the grill. 849 00:37:23,433 --> 00:37:24,834 Understood, Chef. Thank you. 850 00:37:24,834 --> 00:37:29,033 The wasabi peas, I wish that was made into more of like a salsa verde 851 00:37:29,033 --> 00:37:31,934 to... to really have the meat soak it all up. 852 00:37:31,934 --> 00:37:34,634 The short rib was beautifully caramelized. 853 00:37:34,634 --> 00:37:36,367 [Stephanie] Getting that char on the outside 854 00:37:36,367 --> 00:37:38,133 and getting that sweetness from the barbecue sauce, 855 00:37:38,133 --> 00:37:40,867 -everything that you want in a beef short rib. -I really appreciate it. 856 00:37:40,867 --> 00:37:42,533 Thank you, judges. Thank you, chefs. 857 00:37:42,533 --> 00:37:46,100 Not easy, especially, with that whammy cart shenanigans that went on 858 00:37:46,100 --> 00:37:47,834 but you... you made good use of it. 859 00:37:48,634 --> 00:37:50,567 Three point lead. Tie at the top. 860 00:37:50,567 --> 00:37:51,867 Anybody's game. 861 00:37:51,867 --> 00:37:54,333 Send you back to the kitchens. Let the judges deliberate. 862 00:37:54,333 --> 00:37:55,667 We'll bring you back when we're ready. 863 00:37:55,667 --> 00:37:57,100 -Okay? Thank you so much. -[Leslie] Thank you. 864 00:37:58,634 --> 00:38:02,066 Judges, this is one decision you can't make a coin flip. 865 00:38:02,066 --> 00:38:04,266 Whose grilled feast should come in first? 866 00:38:09,767 --> 00:38:12,934 A tie in the end of the first round between Leslie and Melvin. 867 00:38:13,266 --> 00:38:15,367 Traci to 39. 868 00:38:15,367 --> 00:38:17,767 But, we gotta take a look at where things are. 869 00:38:17,767 --> 00:38:19,333 Let's start off with Melvin. 870 00:38:19,333 --> 00:38:21,166 Thirteen in gameplay. 871 00:38:21,166 --> 00:38:23,634 Has to do something with missing ingredients. 872 00:38:25,066 --> 00:38:28,266 Fifteen in taste, seven in plating for a 35. 873 00:38:28,266 --> 00:38:29,934 The score's 77. 874 00:38:31,734 --> 00:38:32,967 -All right. -[Guy] Traci. 875 00:38:32,967 --> 00:38:35,266 Sixteen out of twenty. 876 00:38:35,266 --> 00:38:37,166 Sixteen out of twenty in taste. 877 00:38:37,166 --> 00:38:38,734 Eight in plating for a 40. 878 00:38:38,734 --> 00:38:42,667 -And congratulations, a nice 79. -Thank you. 879 00:38:42,667 --> 00:38:46,367 Two points over Melvin. Right now, it's yours to lose. 880 00:38:46,367 --> 00:38:50,266 And Leslie, tied at the top, need a 37 to take it all. 881 00:38:51,300 --> 00:38:53,266 Sixteen out of twenty in gameplay. 882 00:38:54,166 --> 00:38:56,667 Sixteen out of twenty in taste. 883 00:38:56,667 --> 00:39:00,467 Eight in plating for a 40, and congratulations, Leslie... 884 00:39:00,467 --> 00:39:02,767 Eighty-two points. You are the winner! 885 00:39:02,767 --> 00:39:04,233 -[Leslie] Let's go. -Hell, yeah. Congrats. 886 00:39:04,233 --> 00:39:06,867 [Guy] You're all accomplished chefs and you know what you're doing. 887 00:39:06,867 --> 00:39:08,967 You scored high scores. 888 00:39:08,967 --> 00:39:10,634 But unfortunately, we send the two of you home. 889 00:39:10,634 --> 00:39:12,333 Being able to come to Guy's Grocery Games 890 00:39:12,333 --> 00:39:15,000 and run through this beautiful grocery store 891 00:39:15,000 --> 00:39:17,967 and play with these wacky whammies that Hunter was throwing at us, 892 00:39:17,967 --> 00:39:19,667 I had the best time. 893 00:39:19,667 --> 00:39:23,133 I think I could've done better if I executed my time properly 894 00:39:23,133 --> 00:39:25,567 but I think it's a learning experience 895 00:39:25,567 --> 00:39:28,166 now to know that Hunter is not on my side. 896 00:39:29,734 --> 00:39:32,433 That's a nice win. Not an easy competition. 897 00:39:32,433 --> 00:39:34,133 Congratulations. There's our big winner. 898 00:39:34,133 --> 00:39:35,567 -Let's get it. -[Guy] Well done, buddy. 899 00:39:35,567 --> 00:39:37,634 -Perfect. -Let's go shopping, Chef. Come on over. 900 00:39:39,100 --> 00:39:42,934 All right. Two ways you can make money. 20,000 bucks. 901 00:39:42,934 --> 00:39:44,834 First we can go on a shopping spree 902 00:39:44,834 --> 00:39:47,634 in which I give you two minutes and five items 903 00:39:47,634 --> 00:39:50,200 that satisfy clues on this card right here. 904 00:39:50,200 --> 00:39:54,467 Or we can skip the cart whammy shenanigans 905 00:39:54,467 --> 00:39:56,467 and you could just take the mystery check 906 00:39:56,467 --> 00:39:58,367 which is located right behind that door. 907 00:39:58,367 --> 00:40:00,333 You can see the silhouette. 908 00:40:00,333 --> 00:40:04,100 And that mystery check, tonight, has anywhere between 909 00:40:04,100 --> 00:40:09,300 let's see, $10,000 and $20,000. 910 00:40:09,300 --> 00:40:10,934 Oh, that is nice. 911 00:40:15,467 --> 00:40:16,867 You know, I came for a challenge, 912 00:40:16,867 --> 00:40:19,166 so, I'm gonna do the grocery game shopping list, Chef. 913 00:40:19,166 --> 00:40:20,433 Okay, that's a good way to play. 914 00:40:20,433 --> 00:40:22,934 All right, well, let's just take a look and see what that check was 915 00:40:22,934 --> 00:40:25,333 -back there, Chef. Take a look. -Please don't be $20,000. 916 00:40:26,467 --> 00:40:31,667 -[Guy] And the check says $17,250. -Okay. [exhales] 917 00:40:31,667 --> 00:40:34,200 -[Christian] You can beat that, Chef. -So, to beat that... 918 00:40:34,200 --> 00:40:36,467 -I need all five. -...you're gonna have to get all five. 919 00:40:36,467 --> 00:40:37,867 Here we go. 920 00:40:37,867 --> 00:40:42,367 "The rounded variety of pepper shares its name with a popular fruit." 921 00:40:43,233 --> 00:40:44,934 -Hit it. -Get it, Chef. 922 00:40:46,433 --> 00:40:47,634 Come on, bubba. 923 00:40:47,634 --> 00:40:48,867 Round peppers. 924 00:40:48,867 --> 00:40:52,066 I grab the apple pepper. Boom, 4,000 in the cart. 925 00:40:52,066 --> 00:40:53,433 -[Christian] You got 4,000. -Nice! 926 00:40:53,433 --> 00:40:57,967 Now, "This Hawaiian version of yellowfin often used in poke. 927 00:40:57,967 --> 00:40:59,734 Get to the fish! Get to the fish! 928 00:40:59,734 --> 00:41:01,667 [groans softly] 929 00:41:01,667 --> 00:41:05,033 I love poke and I already knew what that was, so, I grab it. 930 00:41:05,033 --> 00:41:06,200 Ahi tuna. 931 00:41:06,200 --> 00:41:07,300 Ahi. Boom. 932 00:41:07,300 --> 00:41:08,567 Eight thousand in the cart. 933 00:41:08,567 --> 00:41:10,834 Yes. Eight thousand. Eight thousand. 934 00:41:10,834 --> 00:41:12,166 One minute to go. 935 00:41:12,166 --> 00:41:14,734 "Coarse form of sodium chloride 936 00:41:14,734 --> 00:41:17,066 made from evaporating ocean water." 937 00:41:17,066 --> 00:41:20,200 Ocean water, it just clicked in my head. Sea salt. 938 00:41:20,200 --> 00:41:23,200 -Sea salt. Sea salt. -Such a complicated way to explain it. 939 00:41:25,367 --> 00:41:28,266 "Caramel-colored acidic condiment 940 00:41:28,266 --> 00:41:30,233 made with fermented barley 941 00:41:30,233 --> 00:41:32,333 that's popular with fish and chips." 942 00:41:32,333 --> 00:41:35,233 -25 seconds. -Grab it, grab it, grab it, grab it. 943 00:41:35,233 --> 00:41:38,166 Time's running out and I'm looking for the fourth ingredient. 944 00:41:38,166 --> 00:41:41,333 -Five, four, three... - [Leslie] Where is it? 945 00:41:41,333 --> 00:41:43,433 -...two, one... - [Leslie] Malt vinegar. 946 00:41:43,433 --> 00:41:45,767 I won $16,000. 947 00:41:45,767 --> 00:41:47,400 It's just unbelievable. 948 00:41:49,100 --> 00:41:50,967 Chef out of AC comes in 949 00:41:50,967 --> 00:41:53,967 and deals with a whammy cart hot mess and does dynamite. 950 00:41:53,967 --> 00:41:55,734 -That was-- -Chef, we're proud of you. Congratulations. 951 00:41:55,734 --> 00:41:57,000 -Thanks so much. -16,000 bucks. 952 00:41:57,000 --> 00:41:58,967 See you next week. Guy's Grocery Games. Adios. 953 00:41:58,967 --> 00:42:00,266 -[Stephanie] Congratulations. -[Leslie] That was so hard.