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Tonight, four chefs
are competing
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00:00:02,400 --> 00:00:04,667
in Flavortown Market
for the very first time.
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00:00:04,667 --> 00:00:07,300
-Hunter, what's going on?
-I'm restocking the shelves.
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Hunter, this was supposed to
have been done hours ago.
What happened?
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-I overslept. I'm sorry.
-Okay, listen.
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00:00:12,200 --> 00:00:14,367
We're gonna start
the show here any minute.
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-[Hunter] Okay.
-[Guy] There's a big
competition coming in,
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00:00:16,066 --> 00:00:17,266
and I need carts.
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00:00:17,266 --> 00:00:18,800
I need, I need help then.
Can you help me out with this?
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00:00:18,800 --> 00:00:20,166
-I don't know.
-Aisle two, please.
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Listen, I'm not doing this.
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It's called
Guy's Grocery Games.
It's called Hunter Restock.
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00:00:23,567 --> 00:00:25,634
-We'll figure this out.
-I can't do this all alone.
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00:00:29,567 --> 00:00:30,767
Let's meet tonight's chefs.
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00:00:30,767 --> 00:00:32,467
Now, first up
we have Julie Casey,
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00:00:32,467 --> 00:00:35,600
the Florida chef
who runs an innovative
Southern restaurant
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00:00:35,600 --> 00:00:37,400
with her husband and two kids.
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Whoo-hoo!
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I am not
a traditionally trained chef
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by any stretch
of the imagination.
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At Outpost Kitchen,
I like doing things
out of the box.
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00:00:46,767 --> 00:00:50,100
We do Southern-inspired,
American-inspired
twisted food.
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00:00:50,100 --> 00:00:52,066
-Thank you. Thank you.
-There you go.
Go get 'em, Casey.
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00:00:52,066 --> 00:00:54,100
Next, Leslie Daniel,
the executive chef
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00:00:54,100 --> 00:00:57,400
cooking up Japanese
contemporary fusion food
in Atlantic City.
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Although I've been doing
Japanese food for 10 years,
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I've worked at steakhouses,
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I've worked at fast casual
pickup restaurants,
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I've done Mediterranean
cuisine fusion.
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I've been around the block.
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00:01:07,634 --> 00:01:09,634
-Yo, what's up, man?
Let's do this.
-Go get it!
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00:01:11,667 --> 00:01:13,300
And then there's Traci Bryant.
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00:01:13,300 --> 00:01:14,967
Another Florida chef
who's blending up
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00:01:14,967 --> 00:01:17,533
Southeast Asian
and Latin flavors
at her restaurant.
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I think my edge in Flavortown
is that I've cooked food
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from all over the world.
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So anything Guy or Hunter
wanna throw at me,
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I got it.
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00:01:26,400 --> 00:01:27,867
-Welcome, chef.
Nice to have you.
-What's up, chef?
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Hunter, I'm on my fourth chef.
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Hurry up. Bye.
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Uh-oh.
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And finally, Melvin Ocasio,
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the Long Island executive chef
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who's been the personal chef
for the Mets.
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My first kitchen jobs were
working in the concession
stands at Citi Field.
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And then
I started doing fine dining.
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And then I got called back
for the opportunity
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00:01:49,000 --> 00:01:50,567
to be a personal chef
for the Mets.
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00:01:50,567 --> 00:01:53,734
Batter, batter, batter,
swing, batter.
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00:01:55,867 --> 00:01:58,400
Chefs, I apologize,
we have carts.
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Carts are coming. Hold tight.
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00:02:00,066 --> 00:02:02,467
Anyhow, I've got
two out of bounds
culinary challenges
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00:02:02,467 --> 00:02:05,000
that will test your
cooking abilities to the max.
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00:02:05,000 --> 00:02:07,066
-Oh, God. [laughs]
-[Guy] But the chef
with the lowest score
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00:02:07,066 --> 00:02:09,200
after the first round,
unfortunately, will check out.
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But the chef with
the highest combined score
at the end of both rounds
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00:02:12,367 --> 00:02:15,600
will get a chance to shop
at Flavortown Market
for $20,000 bucks.
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-Oh, yes.
-[Guy] First challenge.
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Why don't you make the judges
a hometown favorite?
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-Yes.
-[Guy] Whatever "hometown"
says to you,
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I want you to make us that.
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00:02:25,667 --> 00:02:26,867
Got it.
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00:02:26,867 --> 00:02:29,567
Again, I'm sorry. Hunter!
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-[laughing]
-[Traci] Oh, my God.
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-Yes. I'm almost done.
-Carts. Carts. Carts.
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-I'm almost...
Five minutes, please.
-I don't have "almost done."
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00:02:36,467 --> 00:02:37,800
Team, do you have
five minutes?
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00:02:37,800 --> 00:02:39,667
-Everybody at home,
do you have five minutes?
-I don't think so.
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-[Hunter] I'm sorry.
-[Guy] Let's go.
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-Come on, Hunter.
-[Julie laughing]
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Okay, you're
not gonna like it, but okay.
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-Uh-oh.
-[indistinct]
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00:02:45,100 --> 00:02:47,000
[Hunter] Hold on. I got more.
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00:02:47,000 --> 00:02:50,467
-[Guy repeatedly] No, no, no.
-[Hunter] Just hold on.
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00:02:50,467 --> 00:02:53,100
You were supposed to
put all this away.
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I've been trying.
There was so much.
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-I've been doing this
for an hour.
-[laughs] What?
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00:02:57,867 --> 00:02:59,500
-All right,
I don't have time for this.
-[Hunter] I told you,
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-I didn't have time for this.
-Chefs, I apologize.
Go ahead and take these.
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00:03:02,367 --> 00:03:04,900
-You're just gonna
have to roll with it.
-Oh, my God.
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00:03:04,900 --> 00:03:07,867
So, Hunter doesn't have time
to put it all away.
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00:03:07,867 --> 00:03:10,767
New game called, um,
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00:03:10,767 --> 00:03:13,100
Hunter's Whammy Cart.
That's right.
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[laughing]
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[Guy] Let's see, we have
smoked meat stick,
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00:03:16,867 --> 00:03:19,000
banana, wasabi peas,
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00:03:19,000 --> 00:03:22,100
canned nacho cheese,
sweet potato baby food,
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00:03:22,100 --> 00:03:23,900
and canned fruit cocktail.
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00:03:23,900 --> 00:03:25,600
-[Julie laughing]
-Um...
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00:03:25,600 --> 00:03:27,667
[Guy] Use what you can
in round one,
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00:03:27,667 --> 00:03:30,667
but whatever
you have left over
must be used in round two,
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00:03:30,667 --> 00:03:32,767
if you make it to round two.
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-All right?
-Noted.
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00:03:36,567 --> 00:03:38,867
You can get any other
ingredients you want.
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00:03:38,867 --> 00:03:41,000
But you have 30 minutes
to make this happen.
Any questions?
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00:03:41,000 --> 00:03:43,900
-No questions, no.
-Now, the one thing
I do wanna talk to you about
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00:03:43,900 --> 00:03:45,700
is of the six items
that are in there,
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00:03:45,700 --> 00:03:48,767
-there's three of them
that are really questionable.
-[Hunter] Well...
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Two in particular,
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-one... [indistinct]
-There's one that
I really don't like.
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You go and determine
which one of those...
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-[laughs] I love it.
-Go. Go.
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-[laughing] Oh.
-Go.
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00:04:00,266 --> 00:04:03,266
-That was three times.
-[all clamoring]
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-[Hunter] That was
three times.
-Here you go.
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-That was a good one.
-[indistinct laughter]
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[Julie] So, I'm originally
from Alexandria, Virginia.
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Virginia's, you know,
kind of considered the South.
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All right.
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When I hear,
"hometown favorite,"
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I immediately think of
chicken fried chicken,
collard greens,
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00:04:23,000 --> 00:04:25,467
mashed potatoes,
and country green bean.
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I need my coating
to go with that.
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So, I'm looking at the stuff
in the whammy cart
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and looking at
these ingredients
my first thought is,
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"How many of these ingredients
can I get out of my way?"
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Because I didn't wanna
be stuck with them
in the second round.
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Six items. Random items.
And they are whammies.
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[Julie] Collard greens.
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So right away I think,
"Oh, the beef sticks
are gonna be
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a great replacement for bacon
in the collard greens.
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How can I use
the sweet potato baby food?
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Let me put it in the gravy
and see how that comes out."
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Buttermilk,
buttermilk, buttermilk.
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These wasabi peas,
they got a nice little kick.
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Looking for that heat
from the wasabi peas
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00:04:59,400 --> 00:05:02,100
in my panko breading
for my chicken fried chicken.
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00:05:02,100 --> 00:05:04,867
Going with
such an aggressive dish
of three different components
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00:05:04,867 --> 00:05:07,166
and three different
whammy items,
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I am not gonna walk away
from the challenge.
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I wanna win that money.
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Where is it?
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So this round,
I wanna knock out
as many whammies as I can.
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[indistinct]
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Hometown favorites for me,
I can say would be tomatoes
on the East Coast,
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especially during
peak season of summer.
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Here we go.
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For my hometown favorite,
I'm thinking of making
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heirloom tomato salad
with some ricotta cheese
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on a toasted sourdough bread.
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What else, what else,
what else, what else.
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So, I'm using
my sweet whammies
in the first round,
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and I'm gonna
save the savory ones
for the next round.
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I think with
the sweet potato purée,
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banana, and the fruit cups,
being able to, kind of,
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marry those ingredients
together since everything
is fruit, everything is sweet,
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I can use that
to make a vinaigrette
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right over the top.
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[Guy] This is tough stuff,
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00:05:57,700 --> 00:06:00,266
and they're already
three and a half minutes
into it.
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[Traci] Whoo!
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So, we're making
a hometown dish.
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Well, I'm from Florida,
so I'm thinking tourism,
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people driving down
the highway with their kids,
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stopping at the side
of the road to get
a little snack.
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Okay, so what about
a play on, like,
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a deconstructed hot dog?
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I can definitely
take this meat stick
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and incorporate it
with chorizo.
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So, here's the kicker.
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We have to be strategic,
because we have to use
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all the ingredients
by the end of the game,
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if we even make it
to the second round
of the game.
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So, my goal is to
make it to the second round
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and kind of leave the scary
ingredients off to the side.
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We're just gonna
deal with that
in the next round.
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So with my roadside hot dog,
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I'm thinking Florida tropical.
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Okay, canned fruit.
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And there's a little bit
of pineapple in there,
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but I really wanna
freshen it up.
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So I think, "I'm gonna go
get some fresh pineapple,
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some bell pepper, cilantro."
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And that's gonna really
give it that nice freshness
it's gonna need.
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I think I'm done.
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Honestly, I wanted to
get that fruit out of there
as early as possible
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just because
they're just too sweet.
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Let's take it tropical.
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00:07:04,166 --> 00:07:06,200
I lived in South Florida,
Miami.
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That was my first kitchen job
when I was 19 years old.
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So I'm thinking
for my hometown favorite,
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I'll be making
a grilled shrimp tostada.
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Just what we need.
Just what we need.
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I see avocados, and boom,
it clicks for me.
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Avocados and banana,
the texture's the same.
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I knew that if I blended
those together,
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I'd get a nice,
beautiful purée.
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I'm thinking of using
the fruit cocktail.
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Fold that in
with cilantro and parsley
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to make
a delicious chimichurri.
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That should be enough
for the judges.
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So here to judge these
hometown favorites
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00:07:32,867 --> 00:07:35,367
are three of Flavortown's
favorite judges.
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00:07:35,367 --> 00:07:37,367
We have the James Beard
Award-winning chef
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00:07:37,367 --> 00:07:39,266
with restaurants
all over the world,
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00:07:39,266 --> 00:07:41,000
the Iron Chef herself,
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00:07:41,000 --> 00:07:42,567
Stephanie Izard.
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00:07:42,567 --> 00:07:45,000
Celebrated chef and winner
of Tournament of Champions
four,
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00:07:45,000 --> 00:07:47,767
the amazing, one-and-only
Chef Mei Lin.
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00:07:47,767 --> 00:07:50,567
Acclaimed East Coast chef
and Food Network star,
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00:07:50,567 --> 00:07:52,900
The Great Hambino,
Chef Chris Petroni.
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00:07:52,900 --> 00:07:53,867
We know.
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00:07:53,867 --> 00:07:56,000
Out of all the whammies,
which one scares you?
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00:07:56,000 --> 00:07:58,367
There's different things
that my mom would make
with of each of these items,
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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.
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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,
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00:08:07,400 --> 00:08:09,266
-though, I'm not gonna
lie to you.
-[both laugh]
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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?
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00:08:13,266 --> 00:08:15,367
Well, Florida is known
for tourism,
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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.
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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.
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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.
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00:08:46,100 --> 00:08:48,233
So, this is maybe
a little lunch version
of that.
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00:08:49,166 --> 00:08:50,567
[Guy] A lot of flavor
in those sticks.
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00:08:50,567 --> 00:08:52,367
[Traci] So, I know typically
a hot dog is, like,
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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...
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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.