1 00:00:00,967 --> 00:00:02,033 You know, in a normal market, 2 00:00:02,033 --> 00:00:05,000 shoppers love the convenience of the Express Lane. 3 00:00:05,000 --> 00:00:07,467 -But at Flavortown Market... -Get out, get out, get out! 4 00:00:07,467 --> 00:00:09,000 ...chefs dread the Express Lane... 5 00:00:09,000 --> 00:00:11,367 -Four. -...'cause that means they'll have an extremely 6 00:00:11,367 --> 00:00:13,300 limited number of ingredients to cook with. 7 00:00:13,300 --> 00:00:14,700 Think, think, think, think, think. 8 00:00:14,700 --> 00:00:18,367 [Guy] To win $20,000, one of tonight's competitors must defeat 9 00:00:18,367 --> 00:00:21,100 other battle-tested chefs at the Express Lane. 10 00:00:21,100 --> 00:00:22,800 It's a race to the finish! 11 00:00:22,800 --> 00:00:24,800 -Then comes the hard part. -Whoa. 12 00:00:24,800 --> 00:00:27,100 The winning chef goes mano a mano against 13 00:00:27,100 --> 00:00:29,800 one of the culinary icons at the judges' table in 14 00:00:29,800 --> 00:00:31,967 the ultimate Express Lane battle. 15 00:00:31,967 --> 00:00:35,000 -Oh, my God. -It's Beat the Judges Express Lane. 16 00:00:35,000 --> 00:00:37,400 -[Kelsey] Okay, Guy! -[Jonathon] Oh! 17 00:00:37,400 --> 00:00:40,200 No, she didn't. 18 00:00:40,200 --> 00:00:43,033 -Next on Guy's Grocery Games. -[Kelsey] Sorry. 19 00:00:46,767 --> 00:00:48,500 So let's meet our fearless chefs. 20 00:00:48,500 --> 00:00:51,100 Now, first up, Kelsey Murphy, the executive chef 21 00:00:51,100 --> 00:00:54,166 of her own restaurant in the Indianapolis Colts home stadium, 22 00:00:54,166 --> 00:00:57,300 who credits winning MasterChef with changing her life. 23 00:00:57,300 --> 00:00:59,367 -Welcome aboard. Welcome aboard. -Hello. 24 00:00:59,367 --> 00:01:00,667 Heavy hit. 25 00:01:00,667 --> 00:01:02,767 Next, we got Lawrence LT Smith, 26 00:01:02,767 --> 00:01:05,100 chef owner of a Phoenix eatery, named one of 27 00:01:05,100 --> 00:01:07,500 Esquire and Bon Appetit's best two restaurants, 28 00:01:07,500 --> 00:01:09,400 and a recent Chopped finalist. 29 00:01:09,400 --> 00:01:10,934 This guy doesn't hit like that. 30 00:01:12,266 --> 00:01:14,266 -See, that's a nice. -Sorry, man. 31 00:01:14,266 --> 00:01:16,567 -That was nice. -I, like, killed him. 32 00:01:16,567 --> 00:01:19,300 And finally, Jackson Kalb, Michelin-trained executive chef 33 00:01:19,300 --> 00:01:22,500 who was named Star Chef's Rising Star of the Year in L.A. 34 00:01:22,500 --> 00:01:26,467 in 2021 and competed on Top Chef in 2023. 35 00:01:26,467 --> 00:01:29,000 -What's up, brother? -Big man walk-in. 36 00:01:29,000 --> 00:01:30,467 Thank you for having me. 37 00:01:30,467 --> 00:01:32,567 -What's up, guys? -Chefs, welcome. 38 00:01:32,567 --> 00:01:34,600 We've handpicked the three of you to compete today 39 00:01:34,600 --> 00:01:37,867 because you are all highly competitive and very highly qualified. 40 00:01:37,867 --> 00:01:38,767 We know that. 41 00:01:38,767 --> 00:01:40,266 After hearing all of your culinary cred, 42 00:01:40,266 --> 00:01:42,900 I decided we're going to do things a little bit different tonight. 43 00:01:42,900 --> 00:01:44,567 Whichever chef wins the first round 44 00:01:44,567 --> 00:01:46,767 is going to get an automatic $15,000. 45 00:01:46,767 --> 00:01:47,900 -Whoa. -See? 46 00:01:47,900 --> 00:01:49,000 I'll take it. 47 00:01:49,000 --> 00:01:52,667 Bad news is the chefs that don't win the first round 48 00:01:52,667 --> 00:01:54,400 are instantly eliminated. Bye-bye. 49 00:01:55,400 --> 00:01:57,667 But could stakes get any higher? Yes, they could. 50 00:01:57,667 --> 00:02:00,166 The winning chef will get a shot at earning another 51 00:02:00,166 --> 00:02:03,567 $5,000 in the second round, but that is only 52 00:02:03,567 --> 00:02:05,900 if they can defeat one of the culinary icons 53 00:02:05,900 --> 00:02:09,600 that are sitting [clicks tongue] right back at that table. 54 00:02:09,600 --> 00:02:13,333 Because this, ladies and gentlemen, is Beat the Judges. 55 00:02:15,767 --> 00:02:18,367 Now, the best part about this is the winning chef 56 00:02:18,367 --> 00:02:21,800 gets to pick which judge you want to go up against. 57 00:02:21,800 --> 00:02:24,000 For your first challenge, I want you to prepare 58 00:02:24,000 --> 00:02:25,233 for the judges... 59 00:02:27,066 --> 00:02:29,000 Vegetarian dessert sandwich. 60 00:02:30,567 --> 00:02:31,767 You guys ever made one? 61 00:02:31,767 --> 00:02:32,967 -Totally. -All the time. 62 00:02:32,967 --> 00:02:34,767 -All the time. -Thank you very much. 63 00:02:34,767 --> 00:02:35,934 Ah. 64 00:02:35,934 --> 00:02:40,667 Anyhow, let's have you make tonight your best pork dish. 65 00:02:40,667 --> 00:02:42,667 -Ooh. -But competitors of your caliber 66 00:02:42,667 --> 00:02:44,667 deserve a truly chefy game. 67 00:02:44,667 --> 00:02:47,767 Great chefs, we know how to do more with less. 68 00:02:47,767 --> 00:02:49,667 Those are the skills you're going to need to survive 69 00:02:49,667 --> 00:02:51,166 one of the toughest games we call and 70 00:02:51,166 --> 00:02:52,500 it's called Express Lane. 71 00:02:52,867 --> 00:02:54,500 [all] Ooh. 72 00:02:54,500 --> 00:02:56,533 Now, ten ingredients or less. 73 00:02:56,900 --> 00:02:58,367 You dig it? Fantastic. 74 00:02:58,367 --> 00:03:00,867 If you dig that, you're not going to dig this. 75 00:03:00,867 --> 00:03:03,367 Because the first chef that hits the register will get 76 00:03:03,367 --> 00:03:04,767 to check out with ten ingredients or less. 77 00:03:04,767 --> 00:03:05,800 Knew it. 78 00:03:05,800 --> 00:03:07,767 Then the second chef that arrives gets to go with 79 00:03:07,767 --> 00:03:09,567 -how many? Guess. -Nine. 80 00:03:09,567 --> 00:03:11,967 And the last chef gets a measly eight, 81 00:03:11,967 --> 00:03:14,800 because this is Express Lane register run. 82 00:03:14,800 --> 00:03:16,367 [sighs] 83 00:03:16,367 --> 00:03:18,867 You'll have to check out at our Express Lane over here 84 00:03:18,867 --> 00:03:21,567 with our recently promoted from garbage 85 00:03:21,567 --> 00:03:24,166 and cart cleanup in the parking lot to 86 00:03:24,166 --> 00:03:27,266 the assistant manager of cart pickup, Hunter. 87 00:03:27,266 --> 00:03:29,700 -Congratulations. -Hunter! 88 00:03:29,700 --> 00:03:31,066 [LT] Hunter. 89 00:03:31,066 --> 00:03:32,867 You have 30 minutes to shop, prepare, 90 00:03:32,867 --> 00:03:35,467 and plate your best pork dish. 91 00:03:35,467 --> 00:03:36,700 But it's a one-time shop. 92 00:03:36,700 --> 00:03:39,700 Just remember, we don't go until it's three, two, one, go. 93 00:03:39,700 --> 00:03:41,000 Just hold tight, okay? 94 00:03:43,300 --> 00:03:45,367 Onwards, onwards, ah, ah! 95 00:03:45,367 --> 00:03:47,367 Oh, I'm sorry. I don't know where I'm going. 96 00:03:47,367 --> 00:03:48,900 You gotta watch out for that one. 97 00:03:50,266 --> 00:03:52,867 Go down, go down, go down, go down, sorry! 98 00:03:52,867 --> 00:03:54,667 So now you gotta think on the fly, 99 00:03:54,667 --> 00:03:57,367 is it worth making really quick decisions 100 00:03:57,367 --> 00:03:59,900 in getting the ten ingredients, or should you just really be 101 00:03:59,900 --> 00:04:02,133 methodical about it and go for the eight? 102 00:04:02,367 --> 00:04:03,600 Pork cutlets. 103 00:04:03,600 --> 00:04:06,200 I am very, very competitive. 104 00:04:06,200 --> 00:04:09,100 I've only been cooking professionally for two and a half years, 105 00:04:09,100 --> 00:04:11,500 but I've been hustling to really gain respect 106 00:04:11,500 --> 00:04:12,800 in the culinary world. 107 00:04:12,800 --> 00:04:15,867 Not only have a MasterChef win, I have now a restaurant 108 00:04:15,867 --> 00:04:18,767 and a stadium concept and a whole personal brand. 109 00:04:18,767 --> 00:04:20,800 You get run over in here. This is chaotic. 110 00:04:20,800 --> 00:04:22,600 So I'm thinking fried pork cutlet 111 00:04:22,600 --> 00:04:25,767 'cause I have some staple ingredients like flour 112 00:04:25,767 --> 00:04:27,166 at my station that I can use. 113 00:04:27,166 --> 00:04:28,467 Panko. 114 00:04:28,467 --> 00:04:31,767 Express Lane is all about multi-use ingredients. 115 00:04:31,767 --> 00:04:32,567 Red onions. 116 00:04:32,567 --> 00:04:34,767 Onions are the perfect ingredient. 117 00:04:34,767 --> 00:04:36,900 You can use it in a salad to top, 118 00:04:36,900 --> 00:04:39,867 to pickle, and add some acidity. 119 00:04:39,867 --> 00:04:41,133 Think, think, think, think, think. 120 00:04:41,133 --> 00:04:43,667 I need something else that can lend itself to freshness. 121 00:04:43,667 --> 00:04:44,667 Brussels. 122 00:04:44,667 --> 00:04:46,800 When you're talking about so few ingredients 123 00:04:46,800 --> 00:04:49,266 in the first place, to lose one or two of those... 124 00:04:49,266 --> 00:04:53,700 -Six, seven. -...is the difference between an amazing composed dish 125 00:04:53,700 --> 00:04:55,500 and something that's really just lacking. 126 00:04:55,500 --> 00:04:58,734 So I need to be the first person at the register. 127 00:05:00,867 --> 00:05:02,166 Pork, pork, pork, pork, pork. 128 00:05:02,166 --> 00:05:04,667 My restaurant was most recently voted best new restaurant 129 00:05:04,667 --> 00:05:06,667 in the country by Bon Appetit and Esquire. 130 00:05:06,667 --> 00:05:08,500 Now I'm here to beat the judges. 131 00:05:08,500 --> 00:05:11,066 I'm immediately thinking about one of our award-winning dishes, 132 00:05:11,066 --> 00:05:14,166 grilled pork chop and a huitlacoche mole sauce. 133 00:05:14,166 --> 00:05:17,500 Huitlacoche is a beautiful ingredient used throughout Mexico. 134 00:05:17,500 --> 00:05:20,567 It's deep, it's earthy, it's funky. 135 00:05:20,567 --> 00:05:22,400 Ooh, hominy, hominy, hominy. 136 00:05:23,767 --> 00:05:27,500 Oh, chili land, come to me. 137 00:05:27,500 --> 00:05:29,367 All right, so I see something Mexican over here 138 00:05:29,367 --> 00:05:31,500 -with dried chilies and hominy. -That. 139 00:05:32,767 --> 00:05:34,367 [LT] Veal stock, I knew it was gonna be 140 00:05:34,367 --> 00:05:35,867 super deep and rich and unctuous. 141 00:05:35,867 --> 00:05:36,800 Argh! 142 00:05:36,800 --> 00:05:39,000 One or two ingredients can really change 143 00:05:39,000 --> 00:05:42,100 the complexity of your dish, so getting there first is huge. 144 00:05:43,266 --> 00:05:46,800 Anybody checking out yet? Nobody is checking out yet. 145 00:05:46,800 --> 00:05:49,767 [Jackson] At age 12, I started working at a two Michelin star restaurant, 146 00:05:49,767 --> 00:05:51,967 and I've worked for some of the biggest names 147 00:05:51,967 --> 00:05:54,300 in the industry, but I'm very limited in ingredients, 148 00:05:54,300 --> 00:05:57,467 so I want to use foods that pack as much flavor as possible. 149 00:05:57,467 --> 00:06:00,667 -Garlic. -Something that shows off the pork and makes it shine. 150 00:06:00,667 --> 00:06:03,400 I'm thinking grilled pork chop with applesauce. 151 00:06:03,400 --> 00:06:06,266 Very simple, very subtle, but a lot of flavor. 152 00:06:06,266 --> 00:06:07,600 Soy, soy, soy, soy, soy, soy, soy. 153 00:06:07,600 --> 00:06:09,800 If I were fish sauce... chili crunch. 154 00:06:09,800 --> 00:06:13,066 My strategy here is to mostly get ingredients for my marinade 155 00:06:13,066 --> 00:06:15,100 because I already have these beautiful pork chops. 156 00:06:15,100 --> 00:06:16,367 Nobody saw that, right? 157 00:06:16,367 --> 00:06:19,266 I want soy, I want sesame, I want ginger, 158 00:06:19,266 --> 00:06:21,967 and I can't get all those, so I grab a teriyaki that 159 00:06:21,967 --> 00:06:23,266 has all those flavors in there. 160 00:06:23,266 --> 00:06:24,767 I'm going to get up there for... 161 00:06:24,767 --> 00:06:26,200 See this mad dash. 162 00:06:26,200 --> 00:06:28,800 [Jackson] First person to get to the register has ten ingredients 163 00:06:28,800 --> 00:06:30,100 and only ten to work with. 164 00:06:30,100 --> 00:06:32,600 I want to get there first to put a little bit of pressure 165 00:06:32,600 --> 00:06:34,266 on the other contestants. 166 00:06:34,266 --> 00:06:35,700 Where are we at, boss? 167 00:06:35,700 --> 00:06:37,567 I got to go on break. I'll be back in ten minutes. 168 00:06:37,567 --> 00:06:38,834 Just kidding. Come on, let's go. 169 00:06:39,200 --> 00:06:40,867 That is so mean. 170 00:06:40,867 --> 00:06:42,567 [Jackson] I'm first at the register, so that means 171 00:06:42,567 --> 00:06:45,367 -I get to check out with ten items. -Two, three. 172 00:06:45,367 --> 00:06:48,700 [Kelsey] And then I saw Jackson already checking out. 173 00:06:48,700 --> 00:06:50,634 And I was like, "Okay, I got to go." 174 00:06:54,100 --> 00:06:57,567 -Ooh. -It's a race to the finish. 175 00:06:57,567 --> 00:06:58,667 -[carts clattering] -[Kelsey] Oh, my God! 176 00:06:58,667 --> 00:07:00,066 -Whoa! -Hey, that's her! 177 00:07:01,667 --> 00:07:04,166 -No, she didn't. -[Jonathon] Yeah, she did. 178 00:07:04,166 --> 00:07:06,934 Oh, sorry, Guy. [laughs] I'm sor... 179 00:07:07,367 --> 00:07:08,967 Please put that in slow-mo 180 00:07:08,967 --> 00:07:11,233 -and call me an action injury attorney. -No. 181 00:07:13,200 --> 00:07:14,433 [Kelsey] Oh, my God! 182 00:07:15,400 --> 00:07:18,133 Oh, my God! 183 00:07:20,300 --> 00:07:22,567 Next on Guy's Grocery Games. 184 00:07:22,567 --> 00:07:24,467 -Okay, that's ten. -All right, good. 185 00:07:24,467 --> 00:07:25,800 Thank you, brother. 186 00:07:26,667 --> 00:07:28,667 [LT] I get to the checkout, nine ingredients. 187 00:07:28,667 --> 00:07:29,967 I have two colors of cabbage, 188 00:07:29,967 --> 00:07:32,400 so I gave back the green cabbage. 189 00:07:32,400 --> 00:07:33,367 [Kelsey] And I get eight? 190 00:07:33,367 --> 00:07:34,367 [Hunter] Eight. 191 00:07:34,367 --> 00:07:35,367 [Kelsey groans] 192 00:07:35,367 --> 00:07:36,667 I already know that I have heat in the pantry 193 00:07:36,667 --> 00:07:38,467 with the crushed red pepper flakes. 194 00:07:38,467 --> 00:07:39,600 I don't want those, I don't think. 195 00:07:39,600 --> 00:07:40,667 So... my fresnos. 196 00:07:40,667 --> 00:07:43,000 That's the best ingredient that I can get rid of. 197 00:07:43,000 --> 00:07:44,767 -[Guy] She's dangerous, Hunter. -I am. 198 00:07:44,767 --> 00:07:47,033 She ran over me, then laughed. 199 00:07:48,100 --> 00:07:50,266 I'm just standing right here, and I get run over 200 00:07:50,266 --> 00:07:52,266 -in my own market. -Run over? 201 00:07:52,266 --> 00:07:53,133 You got trucked. 202 00:07:54,767 --> 00:07:56,867 Here to give the lowdown on the showdown, 203 00:07:56,867 --> 00:07:58,967 the Express Lane judges themselves. 204 00:07:58,967 --> 00:08:01,400 The one and only icon from New York, 205 00:08:01,400 --> 00:08:04,166 and one of my really close friends, Chef Rocco DiSpirito. 206 00:08:04,166 --> 00:08:07,900 She's the TOC champ two times in a row. 207 00:08:07,900 --> 00:08:09,500 Chef Maneet Chauhan. 208 00:08:09,500 --> 00:08:11,300 He's a James Beard Award winner. 209 00:08:11,300 --> 00:08:12,300 He is the restaurateur. 210 00:08:12,300 --> 00:08:14,567 The one and only, Jonathon Sawyer. 211 00:08:14,567 --> 00:08:17,000 Who wants to compete against any one of these three? 212 00:08:17,000 --> 00:08:18,867 [Rocco] I think Maneet wants to compete, for sure. 213 00:08:18,867 --> 00:08:20,266 -Really, Maneet? -[Maneet] Yeah. 214 00:08:20,266 --> 00:08:22,066 You have your Easter outfit on. 215 00:08:22,066 --> 00:08:23,133 I know I do. 216 00:08:23,133 --> 00:08:25,100 Did you bring, like, a jumpsuit for actual terror? 217 00:08:25,100 --> 00:08:26,767 No, I just take off my jacket. 218 00:08:26,767 --> 00:08:28,000 [Rocco] I'm just going to say. 219 00:08:28,000 --> 00:08:30,266 Rocco looks like he showed up to work. 220 00:08:30,266 --> 00:08:31,333 I wore running shoes. 221 00:08:31,333 --> 00:08:33,900 Well, they're all thirsty, I'll tell you that much. 222 00:08:34,567 --> 00:08:35,600 Twenty-two minutes. 223 00:08:38,100 --> 00:08:40,400 [Kelsey] The challenge is your best pork dish. 224 00:08:40,400 --> 00:08:42,233 I'm going to do a pork cutlet, fried. 225 00:08:42,867 --> 00:08:44,667 And then I'm going to do a bacon jam 226 00:08:44,667 --> 00:08:47,367 with a fried egg over top, some Brussels sprouts, 227 00:08:47,367 --> 00:08:49,767 and some pickled onions to give it some freshness 228 00:08:49,767 --> 00:08:50,634 with some limes. 229 00:08:50,634 --> 00:08:52,500 Since I only have eight ingredients, 230 00:08:52,500 --> 00:08:54,367 and it's a pork challenge, 231 00:08:54,367 --> 00:08:57,066 I'm trying to cross-utilize the bacon as much as possible. 232 00:08:57,066 --> 00:09:00,100 So I'm going to make my famous bacon jam. 233 00:09:00,100 --> 00:09:02,667 I have my bacon going. I'm cutting some onions. 234 00:09:02,667 --> 00:09:04,100 I put those in the pan. 235 00:09:06,567 --> 00:09:09,967 I use the lime juice in there, and then I add that 236 00:09:09,967 --> 00:09:12,900 delicious bourbon maple syrup that rounds 237 00:09:12,900 --> 00:09:14,467 and brings that whole dish together. 238 00:09:14,467 --> 00:09:17,967 I wanted my chili peppers to add a little fresh spice to it, 239 00:09:17,967 --> 00:09:20,400 but we're lucky to have some pantry ingredients, 240 00:09:20,400 --> 00:09:22,567 so I add some red pepper flakes. 241 00:09:22,567 --> 00:09:25,066 And then I start working on some of my other components. 242 00:09:25,066 --> 00:09:28,166 I wanted to get my dredge going for my pork cutlets. 243 00:09:28,166 --> 00:09:30,600 I love the cutlets. It's a real differentiator. 244 00:09:30,600 --> 00:09:31,667 I love that. 245 00:09:31,667 --> 00:09:33,867 [Kelsey] So I need some regular all-purpose flour, 246 00:09:33,867 --> 00:09:35,166 pantry ingredient. 247 00:09:35,166 --> 00:09:37,133 There you go. Use that pantry, girl. 248 00:09:37,467 --> 00:09:39,700 I am making a mess. 249 00:09:39,700 --> 00:09:42,600 Every day, I struggle with imposter syndrome. 250 00:09:42,600 --> 00:09:45,166 Even after winning MasterChef, I get looked down a lot. 251 00:09:45,166 --> 00:09:47,667 Like, who's this just cute little girl from the Midwest 252 00:09:47,667 --> 00:09:50,300 who's a mom? How good of a cook can she be? 253 00:09:50,300 --> 00:09:52,200 If I could beat one of these judges, 254 00:09:52,200 --> 00:09:55,100 I would feel so validated. 255 00:09:55,467 --> 00:09:56,500 How's that bacon? 256 00:09:57,667 --> 00:09:59,033 Oh, my God, these burners. 257 00:09:59,367 --> 00:10:01,266 Oh, no. What happened? 258 00:10:01,266 --> 00:10:04,767 That pan got very, very hot. 259 00:10:04,767 --> 00:10:08,667 My bacon jam is burnt. I cannot even save them. 260 00:10:08,667 --> 00:10:10,567 [Guy] Twenty minutes left. 261 00:10:10,567 --> 00:10:13,600 [Kelsey] And you don't get to go back for any ingredients. 262 00:10:13,600 --> 00:10:15,867 So I really need to focus and figure out what 263 00:10:15,867 --> 00:10:16,900 I'm going to do. 264 00:10:19,266 --> 00:10:20,300 [Guy] Twenty minutes. 265 00:10:20,300 --> 00:10:22,700 In a pork battle, could these three pork dishes 266 00:10:22,700 --> 00:10:25,000 be any more different? 267 00:10:25,000 --> 00:10:28,600 -Oh, no. What happened? -[Kelsey] My bacon jam is burnt. 268 00:10:28,600 --> 00:10:30,266 I cannot even save them. 269 00:10:30,266 --> 00:10:32,000 And you only get one shot. 270 00:10:33,367 --> 00:10:36,266 But I'm a competitor, and I do not give up. 271 00:10:36,266 --> 00:10:38,800 I need to start my bacon jam over. 272 00:10:38,800 --> 00:10:39,867 We're figuring it out. 273 00:10:39,867 --> 00:10:43,800 Luckily, I had already put some bacon in the fryer. 274 00:10:44,266 --> 00:10:45,667 This bacon instead. 275 00:10:45,667 --> 00:10:46,634 We're not going to panic. 276 00:10:46,634 --> 00:10:49,667 Put that bacon into the pan with the onion 277 00:10:49,667 --> 00:10:51,367 and get that working really fast. 278 00:10:51,367 --> 00:10:53,166 And then I chop up some more bacon 279 00:10:53,166 --> 00:10:55,800 to put in the fryer to use for later. 280 00:10:55,800 --> 00:10:57,266 I am going to win today. 281 00:10:57,266 --> 00:10:59,100 All right, bacon's going back in. 282 00:10:59,100 --> 00:11:01,200 -Try this again. -[Jonathon] She's starting over. 283 00:11:01,200 --> 00:11:03,166 The bacon onion, I love that. 284 00:11:03,166 --> 00:11:06,000 Chef life is hard. Entrepreneurship is hard. 285 00:11:06,000 --> 00:11:10,000 I really want to give back to my ride or die employees. 286 00:11:10,000 --> 00:11:12,000 That means the world to me. 287 00:11:12,000 --> 00:11:14,834 Eight ingredients there, nine ingredients here, 288 00:11:15,200 --> 00:11:16,600 ten over on Jackson's. 289 00:11:16,600 --> 00:11:19,500 One of these chefs is going to win $15,000 immediately, 290 00:11:19,500 --> 00:11:21,567 and then they're going to have to take us on. 291 00:11:21,567 --> 00:11:24,266 I have watched these people on TV, watched them compete. 292 00:11:24,266 --> 00:11:26,667 Formidable chefs. They are icons. 293 00:11:26,667 --> 00:11:28,467 I don't know what judge I would want to go up against. 294 00:11:28,467 --> 00:11:29,867 Yeah, I don't think I would want to compete 295 00:11:29,867 --> 00:11:31,133 against Jonathon Sawyer. 296 00:11:31,133 --> 00:11:34,000 I grew up respecting what he was doing in Cleveland as a chef. 297 00:11:34,000 --> 00:11:36,467 He's won a James Beard Award for... heck's sake. 298 00:11:36,467 --> 00:11:39,166 Rocco DiSpirito, I have looked up to him for so long. 299 00:11:39,166 --> 00:11:41,467 -He's an OG chef. -I mean, the guy is a beast. 300 00:11:41,467 --> 00:11:44,667 To even think about going up against him is terrifying. 301 00:11:44,667 --> 00:11:45,700 Anyone but Maneet. 302 00:11:45,700 --> 00:11:48,600 She's too good, she wins everything she touches. 303 00:11:48,600 --> 00:11:50,800 She's a two-time TOC champion. 304 00:11:50,800 --> 00:11:53,300 Maneet Chauhan, we bow down to you. 305 00:11:53,300 --> 00:11:55,667 I am just... honestly, I'm afraid of her. 306 00:11:55,667 --> 00:11:57,567 [Jackson] I know these chefs are very talented. 307 00:11:57,567 --> 00:11:59,266 I know these judges are very talented. 308 00:11:59,266 --> 00:12:01,467 But I think I can go pound for pound with them. 309 00:12:01,467 --> 00:12:03,166 All right, Jackson, what's on the menu? 310 00:12:03,166 --> 00:12:05,100 You're going to do a marinated pork chop 311 00:12:05,100 --> 00:12:06,767 -with some applesauce. -Got it. 312 00:12:06,767 --> 00:12:08,967 The first thing I get started on is the marinade. 313 00:12:08,967 --> 00:12:11,467 So teriyaki, serrano chili. 314 00:12:11,467 --> 00:12:12,967 -[Jackson] Shiokoji. -[Guy] Shiokoji. 315 00:12:12,967 --> 00:12:14,133 And a little chili crunch. 316 00:12:14,500 --> 00:12:15,600 And a little ponzu. 317 00:12:16,266 --> 00:12:18,000 You have Italian restaurants. 318 00:12:18,000 --> 00:12:19,166 I do. So here's the thing. 319 00:12:19,166 --> 00:12:19,967 But you're going Asian. 320 00:12:19,967 --> 00:12:22,567 I'm very inspired by a lot of Asia. 321 00:12:22,567 --> 00:12:24,867 -[Guy] That'll build some flavor. -I like that. 322 00:12:24,867 --> 00:12:26,800 -[Maneet] I love those flavors. -Speaking my language. 323 00:12:26,800 --> 00:12:28,133 [Guy] You're kind of a minimalist. 324 00:12:28,133 --> 00:12:29,800 You've got ten ingredients, but the majority of them are sauces. 325 00:12:29,800 --> 00:12:32,367 Well, I am a minimalist, but it's limited ingredients, right? 326 00:12:32,367 --> 00:12:34,367 I prefer to cook with limited ingredients. 327 00:12:34,367 --> 00:12:36,867 I find that if you have excellent ingredients, 328 00:12:36,867 --> 00:12:38,400 I like to let those speak. 329 00:12:38,400 --> 00:12:39,500 [Guy] Taking it off the bone. 330 00:12:39,500 --> 00:12:42,867 I'm just grabbing some fat so I can get some texture. 331 00:12:42,867 --> 00:12:44,166 [Guy] I like this little render move. 332 00:12:44,166 --> 00:12:46,767 I do like the cross-utilization. 333 00:12:46,767 --> 00:12:49,400 [Jackson] I remove the fat and fry them to create texture. 334 00:12:50,400 --> 00:12:52,667 Turned it into a crispy chicharron. 335 00:12:52,667 --> 00:12:55,400 The key to cooking a really great pork chop 336 00:12:55,400 --> 00:12:57,600 is a lot of time, which we don't have. 337 00:12:57,600 --> 00:12:59,467 I'm pounding out the pork chop a little bit 338 00:12:59,467 --> 00:13:00,700 more thin than I normally would, 339 00:13:00,700 --> 00:13:02,166 and I'm actually vacuum-sealing 340 00:13:02,166 --> 00:13:03,467 the marinade into the pork. 341 00:13:03,467 --> 00:13:05,100 [Jonathon] High-risk, high-reward strategy. 342 00:13:05,100 --> 00:13:07,400 Is he gonna have enough time to cook those things all the way through 343 00:13:07,400 --> 00:13:09,467 after marinating them in the cryovac? 344 00:13:09,467 --> 00:13:10,533 [Jackson] I have a lovely wife. 345 00:13:10,533 --> 00:13:13,100 She started our first restaurant, Jame, with me. 346 00:13:13,100 --> 00:13:14,667 It started in a tiny strip mall 347 00:13:14,667 --> 00:13:16,700 in El Segundo, and we had nothing. 348 00:13:16,700 --> 00:13:18,867 I had to move back into my childhood bedroom, 349 00:13:18,867 --> 00:13:21,100 but she believed in me, so I'd love to do something 350 00:13:21,100 --> 00:13:23,166 nice for her if I win this money. 351 00:13:23,166 --> 00:13:24,900 -LT, what's on the menu? -We're going to do, like, 352 00:13:24,900 --> 00:13:26,567 a little mole riff with the huitlacoche, 353 00:13:26,567 --> 00:13:28,200 and then we're going to brown butter up some hominy, 354 00:13:28,200 --> 00:13:29,567 do it with our pork chop right off the grill. 355 00:13:29,567 --> 00:13:30,467 It's going to be nice. 356 00:13:30,467 --> 00:13:31,567 Got it. 357 00:13:31,567 --> 00:13:33,700 -Love the huitlacoche getting in there. -Yes, sir. 358 00:13:33,700 --> 00:13:36,667 -First thing I want to start on is the mole. -[Rocco] Huitlacoche, 359 00:13:36,667 --> 00:13:37,667 and onions. 360 00:13:37,667 --> 00:13:40,000 Good flavor. Big flavor. It's a big, bold flavor. 361 00:13:40,000 --> 00:13:42,000 Never seen that much huitlacoche in one pan 362 00:13:42,000 --> 00:13:44,100 at one time, but if he's going with that. 363 00:13:44,100 --> 00:13:47,467 $1,000 pan of huitlacoche. 364 00:13:47,467 --> 00:13:50,166 [Rocco] But those are great flavors. Those are very memorable flavors. 365 00:13:50,166 --> 00:13:52,300 And he's being super bold. 366 00:13:52,300 --> 00:13:53,266 [LT] I'm adding a veal demi. 367 00:13:53,266 --> 00:13:55,800 It's just going to bring in deep richness. 368 00:13:55,800 --> 00:13:58,400 It's going to bring in some collagen to give it texture. 369 00:13:58,400 --> 00:14:00,166 Make it nice and rich. 370 00:14:00,166 --> 00:14:02,367 -Give it that velvety texture. -[Maneet] Oh, wow. 371 00:14:02,367 --> 00:14:05,767 -Looks really good right now. -And it's so sophisticated. 372 00:14:05,767 --> 00:14:07,900 The next thing I want to start on to star the dish... 373 00:14:07,900 --> 00:14:10,300 Pork. Pound it to tenderize. 374 00:14:10,300 --> 00:14:13,200 This pork has to be worth $15,000, 375 00:14:13,200 --> 00:14:16,266 because really, I need to take my wife on a honeymoon. 376 00:14:16,266 --> 00:14:18,100 She's been full support since day one. 377 00:14:18,100 --> 00:14:20,867 We started in a ten by ten tent, grilling a tortilla press. 378 00:14:20,867 --> 00:14:23,100 We got married, went straight back to work, 379 00:14:23,100 --> 00:14:25,700 and it's just been hustle, hustle, hustle, hustle, hustle. 380 00:14:27,000 --> 00:14:28,200 Fifteen minutes. 381 00:14:28,200 --> 00:14:30,166 [Kelsey] All right, I'm going to start on some Brussels. 382 00:14:30,166 --> 00:14:32,767 My brain is just going a million miles a minute. 383 00:14:32,767 --> 00:14:34,600 This is winner takes all. 384 00:14:35,767 --> 00:14:38,166 Brussels sprouts are a perfect supporting cast member. 385 00:14:38,166 --> 00:14:39,400 I like it. 386 00:14:39,400 --> 00:14:42,567 [Kelsey] I wanted to use bacon fat for my Brussels sprouts. 387 00:14:42,567 --> 00:14:44,967 But because I burnt some of my bacon, 388 00:14:44,967 --> 00:14:46,233 I didn't have any extra. 389 00:14:46,233 --> 00:14:48,667 So I thought, well, I'll just add some of my bacon jam. 390 00:14:48,667 --> 00:14:51,200 [Jonathon] I love all of the components that are happening here. 391 00:14:51,200 --> 00:14:53,266 The time management is quite impressive. 392 00:14:53,266 --> 00:14:56,500 [Guy] Pork cutlet working. Brussels sprouts, bacon jam. 393 00:14:57,767 --> 00:14:59,266 Eggs? 394 00:14:59,266 --> 00:15:01,266 -How much coffee did you have today? -I, I... 395 00:15:01,266 --> 00:15:03,967 I have endless amounts of energy. 396 00:15:03,967 --> 00:15:06,100 I always think Maneet is a superwoman 397 00:15:06,100 --> 00:15:08,300 and is just trying to channel her energy. 398 00:15:08,300 --> 00:15:10,166 She's calling you out, Maneet, calling you out. 399 00:15:10,166 --> 00:15:10,967 [Maneet] She's calling me out. 400 00:15:10,967 --> 00:15:12,066 [Kelsey] Guy, don't get too close. 401 00:15:12,066 --> 00:15:13,567 She ran me over. 402 00:15:13,567 --> 00:15:14,600 [Maneet] I know. 403 00:15:17,166 --> 00:15:20,266 [all exclaiming] 404 00:15:20,266 --> 00:15:21,166 -You saw that? -[Rocco] We saw it. 405 00:15:21,166 --> 00:15:23,266 -We all saw it. -The momentum was so much. 406 00:15:23,266 --> 00:15:26,100 To get the opportunity to possibly go up against 407 00:15:26,100 --> 00:15:28,867 one of these culinary icons is insane. 408 00:15:28,867 --> 00:15:32,066 And to actually get to cook against one of them 409 00:15:32,066 --> 00:15:34,567 is terrifying, but also super exciting. 410 00:15:34,567 --> 00:15:37,300 -Mmm. Oh, my God. It's delicious. -[Guy] Nine minutes. 411 00:15:40,100 --> 00:15:41,967 [LT] Pork is done. Well, they're looking great. 412 00:15:41,967 --> 00:15:44,700 They have some crust. Next, I start the brown butter hominy. 413 00:15:44,700 --> 00:15:47,867 This is going to add some notes of nutty popcorn 414 00:15:47,867 --> 00:15:49,367 and a great textural component. 415 00:15:49,367 --> 00:15:51,400 Hominy, hominy, hominy, hominy. 416 00:15:51,400 --> 00:15:52,700 That's what we always say in the kitchen. 417 00:15:52,700 --> 00:15:54,500 I am just loving the components 418 00:15:54,500 --> 00:15:56,467 that LT is putting on his plate. 419 00:15:56,467 --> 00:15:57,867 It is so elegant. 420 00:15:57,867 --> 00:16:01,767 There's also a red cabbage slaw he's making, 421 00:16:01,767 --> 00:16:03,266 which looks really good. 422 00:16:03,266 --> 00:16:06,000 Red cabbage slaw always smart, right? It goes with everything. 423 00:16:06,000 --> 00:16:08,500 Normally on my cabbage, I would squeeze charred lime. 424 00:16:08,500 --> 00:16:11,000 I couldn't get the limes with the limited ingredients. 425 00:16:11,000 --> 00:16:12,800 I knew I had that red vinegar on the station, 426 00:16:12,800 --> 00:16:14,567 so I went for that instead. 427 00:16:14,567 --> 00:16:15,967 There's a lot riding on this dish. 428 00:16:15,967 --> 00:16:17,266 If you win it, you get 15 grand. 429 00:16:17,266 --> 00:16:18,900 My wife would be so ecstatic. 430 00:16:18,900 --> 00:16:21,667 So it's time to get that mole sauce blended up. 431 00:16:21,667 --> 00:16:24,367 It's going to be nice, smoky, funky deep 432 00:16:24,367 --> 00:16:25,634 from that huitlacoche. 433 00:16:26,000 --> 00:16:27,033 It's good. It's deep. 434 00:16:27,033 --> 00:16:29,166 I'm feeling confident to get to the next round. 435 00:16:29,166 --> 00:16:31,000 Pushing it through so it's nice and velvety. 436 00:16:31,000 --> 00:16:33,500 And I'm starting to think about what judge I might want to call out. 437 00:16:34,400 --> 00:16:36,000 Once my pork chops are done marinating, 438 00:16:36,000 --> 00:16:37,233 I put them on the grill. 439 00:16:37,767 --> 00:16:39,266 You can't hide behind anything 440 00:16:39,266 --> 00:16:41,667 if you're only putting a few components on the plate. 441 00:16:41,667 --> 00:16:43,367 The whole thing has to be perfect. 442 00:16:43,367 --> 00:16:45,867 -Uh-oh. -A lot of char. Watch that thing, Jackson. 443 00:16:45,867 --> 00:16:47,266 That's a lot of char. 444 00:16:47,266 --> 00:16:48,600 This thing gets hot. 445 00:16:48,600 --> 00:16:50,700 [Jackson] I certainly do not have enough time to start over, 446 00:16:50,700 --> 00:16:52,266 so I'm just going to roll with the punches. 447 00:16:52,266 --> 00:16:54,266 I'm here to compete. I'm here to prove myself. 448 00:16:54,266 --> 00:16:56,000 I want to go up against a judge, 449 00:16:56,000 --> 00:16:58,166 so I add a touch of butter to them so that they can baste 450 00:16:58,166 --> 00:16:59,100 while they're cooking. 451 00:16:59,100 --> 00:17:00,867 Next, I can get working on the applesauce. 452 00:17:00,867 --> 00:17:01,900 [Maneet] What are we going to get? 453 00:17:01,900 --> 00:17:04,000 An applesauce at the base with pork chop on top? 454 00:17:04,000 --> 00:17:06,166 He put a lot of time into that marinade on 455 00:17:06,166 --> 00:17:08,100 those chops, but all he's got is applesauce. 456 00:17:08,100 --> 00:17:09,867 There is only the main character. 457 00:17:09,867 --> 00:17:11,800 There are no supporting cast members over here. 458 00:17:11,800 --> 00:17:13,500 And Jackson had the ten ingredients. 459 00:17:13,500 --> 00:17:14,667 Is there enough? 460 00:17:14,667 --> 00:17:15,634 We're going to see. 461 00:17:15,634 --> 00:17:17,967 [Jackson] For my sauce, relatively simple. 462 00:17:17,967 --> 00:17:20,300 I add some black garlic, cook that down 463 00:17:20,300 --> 00:17:21,867 -with a bit of butter. -[Rocco] I like his approach. 464 00:17:21,867 --> 00:17:24,467 Just melt butter at the same time with all your aromats. 465 00:17:24,467 --> 00:17:26,767 -[Jonathon] Yeah. -[Rocco] It's actually a good, quick way to make a sauce. 466 00:17:26,767 --> 00:17:29,066 Apple is the perfect balance to the pork. 467 00:17:29,066 --> 00:17:31,567 It is bright, it's citrusy, and it cuts through 468 00:17:31,567 --> 00:17:33,734 both the fat and the sweetness of the pork itself. 469 00:17:34,567 --> 00:17:35,834 Ooh-la-la. 470 00:17:35,834 --> 00:17:37,867 So the last thing you need to do is make fish sauce caramel 471 00:17:37,867 --> 00:17:39,567 so I can dip the pork chops in something. 472 00:17:39,567 --> 00:17:41,867 A dry caramel, great way to start a sauce. 473 00:17:41,867 --> 00:17:44,367 [Jackson] I add some of my marinade, a lot of fish sauce, 474 00:17:44,367 --> 00:17:45,333 and I let that reduce. 475 00:17:45,333 --> 00:17:47,200 Jackson's sauce looks really good right now. 476 00:17:47,200 --> 00:17:50,000 -Dark and glossy. -Will it be enough to win the day? 477 00:17:50,000 --> 00:17:52,567 -I think we'll find out. -Four to go, four minutes. 478 00:17:52,567 --> 00:17:54,133 Guy made enough mole. 479 00:17:55,767 --> 00:17:57,266 It's good mole. 480 00:17:57,266 --> 00:18:00,166 I think you could use a little salt. 481 00:18:00,166 --> 00:18:02,233 Getting ready to plate here. Everything's done. 482 00:18:02,500 --> 00:18:04,000 Feeling all right. 483 00:18:04,767 --> 00:18:07,767 LT's sauce looks so luscious. 484 00:18:07,767 --> 00:18:10,467 His entire dish is coming together so beautifully. 485 00:18:10,467 --> 00:18:11,667 There's so much technique. 486 00:18:11,667 --> 00:18:13,266 [LT] We're going to lay our pork chop, 487 00:18:13,266 --> 00:18:16,033 and we're just going to sprinkle that hominy right on top. 488 00:18:16,667 --> 00:18:18,066 I'm happy with it. 489 00:18:18,867 --> 00:18:20,333 [Jackson] I check on my pork chops in the oven. 490 00:18:20,333 --> 00:18:23,500 They're done cooking. I dip them very quickly in the caramel sauce. 491 00:18:24,266 --> 00:18:25,467 So I slice into the pork. 492 00:18:25,467 --> 00:18:26,567 [Jonathon] Yeah. 493 00:18:26,567 --> 00:18:28,600 An impeccable pork chop. 494 00:18:28,600 --> 00:18:30,600 [Jackson] It's perfect medium, exactly the way I want. 495 00:18:30,600 --> 00:18:33,500 I go apple on the bottom, pork, put that on top. 496 00:18:33,900 --> 00:18:35,400 [Guy] Ninety seconds. 497 00:18:35,400 --> 00:18:37,800 Big slices on the Brussels sprout salad, huh? 498 00:18:37,800 --> 00:18:38,867 Yeah. 499 00:18:38,867 --> 00:18:40,400 I like the texture in there. 500 00:18:40,400 --> 00:18:43,600 The first thing I get down is the sauteed Brussels sprouts. 501 00:18:43,600 --> 00:18:47,467 Then I put on my perfectly golden brown pork cutlet. 502 00:18:47,467 --> 00:18:50,467 And on top of it, I put my bacon jam. 503 00:18:50,467 --> 00:18:51,900 It's going to be unctuous and delicious. 504 00:18:51,900 --> 00:18:54,033 Thirty seconds. Eggs going on. 505 00:18:54,266 --> 00:18:55,367 I don't know. 506 00:18:55,367 --> 00:18:57,000 I don't want to, like, overdo it. 507 00:18:57,000 --> 00:18:58,100 I don't think I need it. 508 00:18:58,100 --> 00:19:00,066 Love it. It's like Coco Chanel said. 509 00:19:00,066 --> 00:19:02,100 When you leave the house, you take one piece off, 510 00:19:02,100 --> 00:19:03,300 and the outfit is perfect. 511 00:19:03,300 --> 00:19:06,600 [Kelsey] And we are raining bacon all over this plate. 512 00:19:06,600 --> 00:19:12,400 -Five, four, three, two, one. -[Kelsey] That is pork-tacular. 513 00:19:12,400 --> 00:19:15,567 -That's it. -All right. Nice job, everybody. 514 00:19:15,567 --> 00:19:17,367 -[sighs heavily] -[Rocco] Tough round. Tough round. 515 00:19:17,367 --> 00:19:18,367 -Good one. -That was fun. 516 00:19:18,367 --> 00:19:20,000 That was an interesting round. 517 00:19:22,367 --> 00:19:23,700 All right, judges, here it is. Game one of Beat the Judges. 518 00:19:23,700 --> 00:19:25,200 They played a little Express Lane. 519 00:19:25,200 --> 00:19:26,667 They loved it. They were so excited. 520 00:19:26,667 --> 00:19:27,800 They were so excited, they figured, 521 00:19:27,800 --> 00:19:29,867 why not crash the cart into somebody? 522 00:19:29,867 --> 00:19:31,233 [laughs] 523 00:19:31,233 --> 00:19:33,867 Chefs had to create their best pork dish with only ten ingredients 524 00:19:33,867 --> 00:19:35,800 or less, depending on how quickly they made it 525 00:19:35,800 --> 00:19:36,734 to the register. 526 00:19:36,734 --> 00:19:39,200 Up first, Chef Crash and Burn, Chef Kelsey. 527 00:19:40,200 --> 00:19:42,000 So I only had eight ingredients, 528 00:19:42,000 --> 00:19:44,100 even though I tried really hard to get nine. 529 00:19:44,100 --> 00:19:46,100 Willing to almost kill for it. 530 00:19:46,100 --> 00:19:50,000 I made for you a pork cutlet on top of 531 00:19:50,000 --> 00:19:54,567 a sauteed Brussels sprout and bacon medley. 532 00:19:54,567 --> 00:19:57,066 And then on top, I have a bacon jam 533 00:19:57,066 --> 00:20:00,567 that is a little sweet, little savory, little spicy. 534 00:20:00,567 --> 00:20:03,767 Chef Kelsey, this is the trifecta for pork, 535 00:20:03,767 --> 00:20:06,567 bacon, pork cutlet, and Brussels sprouts. 536 00:20:06,567 --> 00:20:08,967 I like the fact that you put the jam on top, 537 00:20:08,967 --> 00:20:11,400 even though I thought it's gonna ruin the crispiness, 538 00:20:11,400 --> 00:20:13,166 but it didn't. 539 00:20:13,166 --> 00:20:16,600 Very smart shopping in the ingredients that you shopped for. 540 00:20:16,600 --> 00:20:18,667 Brussels sprouts, I think, delicious, 541 00:20:18,667 --> 00:20:21,567 but you really have to work on your knife cuts, 542 00:20:21,567 --> 00:20:24,467 because each and every bite tastes differently 543 00:20:24,467 --> 00:20:26,467 if the knife cuts are not consistent. 544 00:20:26,467 --> 00:20:27,967 Yeah. 545 00:20:27,967 --> 00:20:30,667 This is a master class in time management. 546 00:20:30,667 --> 00:20:33,100 You had the opportunity to redo the bacon two times, 547 00:20:33,100 --> 00:20:34,500 and then you fried some on the side. 548 00:20:34,500 --> 00:20:38,266 I mean, it really is smart, smart game play. 549 00:20:38,266 --> 00:20:39,300 Thanks. 550 00:20:39,300 --> 00:20:41,100 Next up, Chef LT. 551 00:20:41,100 --> 00:20:42,467 Lawrence, what did you make for us? 552 00:20:42,467 --> 00:20:45,100 For you guys today, I made a grilled pork chop, 553 00:20:45,100 --> 00:20:48,266 a beautiful mole riff on a huitlacoche 554 00:20:48,266 --> 00:20:50,800 and guajillo veal demi sauce on the bottom, 555 00:20:50,800 --> 00:20:53,100 brown butter hominy on top, as well as a little bit of slaw, 556 00:20:53,100 --> 00:20:54,333 a little crunch. 557 00:20:55,000 --> 00:20:59,166 LT, the fact that you gave us this dish from 558 00:20:59,166 --> 00:21:01,967 only nine ingredients, that is incredible. 559 00:21:01,967 --> 00:21:04,200 -Thank you. Thank you. -The smokiness of the char 560 00:21:04,200 --> 00:21:07,000 on the pork chop goes very well with the sauce. 561 00:21:07,000 --> 00:21:12,233 -But overall, it needed more salt, vinegar. -[softly] Damn. 562 00:21:12,667 --> 00:21:15,066 This sauce is fascinating. 563 00:21:15,066 --> 00:21:17,000 And if you saw me, I keep going back 564 00:21:17,000 --> 00:21:18,567 'cause it just keeps giving. 565 00:21:18,567 --> 00:21:21,467 If you told me there was huitlacoche and morita in here, 566 00:21:21,467 --> 00:21:22,667 I probably wouldn't have known. 567 00:21:22,667 --> 00:21:25,300 And then the veal demi in there, they are combining in like 568 00:21:25,300 --> 00:21:28,266 a way of alchemy to create something totally new to me. 569 00:21:28,266 --> 00:21:30,200 And the hominy is something you don't see a lot. 570 00:21:30,200 --> 00:21:32,667 Very happy to reacquaint myself with it. 571 00:21:32,667 --> 00:21:35,367 Overall, I think everything could use a touch more seasoning, 572 00:21:35,367 --> 00:21:37,667 a little more acidity, a little more salt. 573 00:21:37,667 --> 00:21:38,767 Heard that. 574 00:21:38,767 --> 00:21:39,800 All right, here we go. 575 00:21:39,800 --> 00:21:42,000 Not to be outdone, the one and only Chef Jackson. 576 00:21:42,000 --> 00:21:42,800 What do you got for us, pal? 577 00:21:42,800 --> 00:21:43,967 Judges, I have Italian restaurants, 578 00:21:43,967 --> 00:21:48,867 and our ethos is to do less and do it perfectly. 579 00:21:48,867 --> 00:21:52,100 I have for you pork chop with applesauce, a classic. 580 00:21:52,100 --> 00:21:54,000 There's a fish sauce caramel that it's dunked in, 581 00:21:54,000 --> 00:21:56,467 and I sliced off the fat from the pork cap 582 00:21:56,467 --> 00:21:57,700 and made the chicharron. 583 00:21:58,800 --> 00:22:00,300 [Jonathon] Chef. 584 00:22:01,066 --> 00:22:04,867 You hit it big time here. No, you hit it pig time here. 585 00:22:04,867 --> 00:22:08,166 This pork chop is beautiful. 586 00:22:08,166 --> 00:22:11,200 Borderline perfect. I've eaten more protein off this plate 587 00:22:11,200 --> 00:22:13,133 than any other plate I've enjoyed tonight. 588 00:22:14,200 --> 00:22:18,000 I love the combination of koji with the vacuum seal. 589 00:22:18,000 --> 00:22:20,266 You're employing classic flavor combinations 590 00:22:20,266 --> 00:22:21,467 in a very modern technique. 591 00:22:21,467 --> 00:22:24,066 You seared it real quick, you let it go real low and slow 592 00:22:24,066 --> 00:22:26,166 in the oven, and all that paid off with this caramelization 593 00:22:26,166 --> 00:22:28,467 on the outside and the aroma that we're all hit with 594 00:22:28,467 --> 00:22:30,867 the moment that it sits on this table. 595 00:22:30,867 --> 00:22:33,600 This is just one fresh component away 596 00:22:33,600 --> 00:22:35,233 from being a perfect dish. 597 00:22:37,000 --> 00:22:40,367 To me, my favorite part is the contrast in texture 598 00:22:40,367 --> 00:22:43,266 when you get the chicharron along with the chili crunch, 599 00:22:43,266 --> 00:22:46,100 a little bit of the pork chop, and the applesauce. 600 00:22:46,100 --> 00:22:48,767 But I thought it was incomplete. 601 00:22:48,767 --> 00:22:53,166 This does need something fresh to complete the dish. 602 00:22:53,166 --> 00:22:55,767 [Rocco] Even a couple of herbs, any kind of slaw, 603 00:22:55,767 --> 00:22:58,166 something just to finish the thought. 604 00:22:58,166 --> 00:22:59,400 Thank you. 605 00:22:59,400 --> 00:23:01,000 [Guy] Awesome. Judges, thank you. 606 00:23:01,000 --> 00:23:02,100 Chefs, thank you. 607 00:23:02,100 --> 00:23:03,166 So few ingredients. 608 00:23:03,166 --> 00:23:05,100 People at home are like, there's no way. 609 00:23:05,100 --> 00:23:07,066 There's no way. They got like magic ingredients. 610 00:23:07,066 --> 00:23:08,033 Nope. 611 00:23:08,033 --> 00:23:10,767 That's the power of the Triple-G, baby. 612 00:23:10,767 --> 00:23:12,700 Awesome. We're going to send you back to the kitchens. 613 00:23:12,700 --> 00:23:13,667 Let them deliberate. 614 00:23:13,667 --> 00:23:17,100 Whoever wins will get a guaranteed $15,000. 615 00:23:17,100 --> 00:23:20,200 And you get to pick which judge you want to go up against. 616 00:23:21,400 --> 00:23:23,533 Call you back when we have a decision. Thank you. 617 00:23:25,767 --> 00:23:28,100 Who gets 15 grand? Who faces one of you? 618 00:23:28,100 --> 00:23:30,467 I think I was least impressed with LT's. 619 00:23:30,467 --> 00:23:31,734 [Jonathon] Yeah. 620 00:23:31,734 --> 00:23:33,667 [Rocco] You expected that to be explosive with flavor, right? 621 00:23:33,667 --> 00:23:35,166 And then you were like... 622 00:23:35,166 --> 00:23:38,166 It was such the beginning of a great dish. 623 00:23:38,166 --> 00:23:41,000 So much work, so much technique, 624 00:23:41,367 --> 00:23:42,900 so forgot the salt. 625 00:23:42,900 --> 00:23:46,500 That leaves us Kelsey and Jackson. 626 00:23:46,500 --> 00:23:48,634 Kelsey gave you more of a composed dish. 627 00:23:49,166 --> 00:23:50,500 It was delicious. 628 00:23:50,500 --> 00:23:54,000 To me, it was more the technique of the way 629 00:23:54,000 --> 00:23:55,567 she cut the vegetables. 630 00:23:55,567 --> 00:23:58,300 -And it affected each and every bite. -Yeah. 631 00:23:58,300 --> 00:24:01,000 [Maneet] What Jackson gave over here was amazing. 632 00:24:01,000 --> 00:24:04,000 I thought it was incomplete. It needed another element. 633 00:24:04,000 --> 00:24:06,800 I think they both delivered great dishes. They're very close. 634 00:24:12,400 --> 00:24:16,000 All right, chefs. One chef will win $15,000. 635 00:24:16,000 --> 00:24:17,700 The other two will check out, and we will hopefully 636 00:24:17,700 --> 00:24:19,166 see you again one day. 637 00:24:19,166 --> 00:24:22,166 The winner of the first round of 638 00:24:22,166 --> 00:24:23,934 Beat the Judges is... 639 00:24:25,100 --> 00:24:26,300 Chef Jackson. 640 00:24:26,700 --> 00:24:30,300 -Well done. -Ooh. Okay. 641 00:24:30,300 --> 00:24:33,166 [Guy] Chefs, what is tough for me... 642 00:24:33,166 --> 00:24:35,567 This really came down to not whether or not 643 00:24:35,567 --> 00:24:36,900 the dishes were delicious. 644 00:24:36,900 --> 00:24:38,567 This came down to a little bit of seasoning 645 00:24:38,567 --> 00:24:39,800 and a little bit of execution. 646 00:24:40,266 --> 00:24:42,200 Salt, salt and acid. 647 00:24:42,200 --> 00:24:45,200 That mole, brother, I am telling you, LT, 648 00:24:45,200 --> 00:24:48,166 no wonder you're so successful in business. 649 00:24:48,166 --> 00:24:50,934 I tasted it. I'm like, "Man, this is great, but I hope he salts it." 650 00:24:51,166 --> 00:24:52,367 Your knife cut. 651 00:24:52,367 --> 00:24:54,567 When the competition is this difficult, 652 00:24:54,567 --> 00:24:56,367 that's how small this was. 653 00:24:56,367 --> 00:24:58,567 Congratulations, 15,000 bucks. 654 00:24:58,567 --> 00:25:02,400 -Kels, LT, great having you. -I'm feeling disappointed. 655 00:25:02,400 --> 00:25:05,600 -It's very nice to meet you. -But I agree with the judges. 656 00:25:05,600 --> 00:25:06,800 -My seasoning should have been better. -Thanks. 657 00:25:06,800 --> 00:25:08,767 Guy, please invite me back. 658 00:25:08,767 --> 00:25:11,166 I promise that I will not run into you with a cart. 659 00:25:11,166 --> 00:25:12,333 Go get them, Jackson. 660 00:25:13,667 --> 00:25:16,100 Congratulations, Chef Jackson. 661 00:25:16,100 --> 00:25:16,934 [Maneet] Whoo-hoo! 662 00:25:16,934 --> 00:25:19,600 You guaranteed yourself 15,000 bucks. 663 00:25:19,600 --> 00:25:22,767 And now you have a chance to earn $5,000 more 664 00:25:22,767 --> 00:25:26,200 if you can beat one of our superstar judges, 665 00:25:26,200 --> 00:25:30,300 Jonathon Sawyer, winner of Best Chef Great Lakes 2015, 666 00:25:30,300 --> 00:25:33,667 named Best New Chef by Food & Wine magazine 2010. 667 00:25:33,667 --> 00:25:35,400 I mean, no big deal. 668 00:25:36,967 --> 00:25:39,400 Then there's Maneet Chauhan. Let's see. 669 00:25:39,400 --> 00:25:41,100 One, two. Yeah, that's right. 670 00:25:41,100 --> 00:25:43,467 Two-time winner of Tournament of Champions, 671 00:25:43,467 --> 00:25:45,600 owner of a Nashville restaurant empire, 672 00:25:45,600 --> 00:25:47,367 and an award-winning cookbook author. 673 00:25:47,367 --> 00:25:48,634 Whatever. 674 00:25:49,567 --> 00:25:52,266 And then that guy, Rocco something or another. 675 00:25:52,266 --> 00:25:55,200 James Beard Award winner, James Beard nominee 676 00:25:55,200 --> 00:25:57,467 for Best Chef New York five times, 677 00:25:57,467 --> 00:26:00,967 best-selling cookbook, and legendary Union Pacific restaurant 678 00:26:00,967 --> 00:26:03,467 received three-star review from New York Times. 679 00:26:03,467 --> 00:26:05,133 Whatever, Rocco DiSpirito, whatever. 680 00:26:05,567 --> 00:26:06,767 So who do you want to battle? 681 00:26:06,767 --> 00:26:08,500 You're all so good, I don't know what to do. 682 00:26:08,500 --> 00:26:11,467 [Guy] You get to pick which one of these legends you want to go against. 683 00:26:11,467 --> 00:26:14,000 Gentlemen, no disrespect, but anyone but Maneet. 684 00:26:14,000 --> 00:26:16,000 -Wow. -[Jackson] Anyone but Maneet. 685 00:26:16,000 --> 00:26:17,767 Your fame precedes you, Maneet. 686 00:26:17,767 --> 00:26:20,667 I was taking off my jacket. I was ready to compete. 687 00:26:20,667 --> 00:26:21,767 I was rolling up my sleeves. 688 00:26:21,767 --> 00:26:24,867 -Why anyone but Maneet? -She's too good at the games. 689 00:26:24,867 --> 00:26:25,800 She's too good. 690 00:26:25,800 --> 00:26:28,400 I mean, if you're going to go into the pit, 691 00:26:28,900 --> 00:26:31,400 go in against the lion. 692 00:26:33,667 --> 00:26:35,433 All right, losing is not so bad, right? 693 00:26:37,000 --> 00:26:39,367 -Let's go, Maneet. -[all exclaiming] 694 00:26:39,367 --> 00:26:42,967 -[Rocco] A turnabout! -Losing's not so bad, right? 695 00:26:42,967 --> 00:26:44,934 Jackson, you are a gangster. 696 00:26:47,400 --> 00:26:48,867 Let's do this. 697 00:26:48,867 --> 00:26:51,500 Chef Jackson versus the champ. 698 00:26:52,100 --> 00:26:53,266 Wait a second. Hang on. 699 00:26:53,266 --> 00:26:55,266 We need somebody to take her place at the judging table. 700 00:26:55,266 --> 00:26:56,767 Ladies and gentlemen, the one and only, 701 00:26:56,767 --> 00:26:58,767 -terror from the North Coast. -[horns blaring] 702 00:26:58,767 --> 00:26:59,634 Give it up. 703 00:26:59,634 --> 00:27:04,100 Triple-G winner, Chef Crista Luedtke. 704 00:27:04,767 --> 00:27:06,266 Nice to see you. 705 00:27:06,266 --> 00:27:08,000 All right, you two, you ready to compete? 706 00:27:08,266 --> 00:27:09,367 So ready. 707 00:27:09,367 --> 00:27:10,700 -We'll see. -To the carts. 708 00:27:10,700 --> 00:27:12,400 Second round starts now. Good luck. 709 00:27:13,767 --> 00:27:16,400 Maneet Chauhan is a two-time TOC champion. 710 00:27:16,400 --> 00:27:17,967 She wins everything she touches. 711 00:27:17,967 --> 00:27:21,767 But in order to consider yourself as excellent, 712 00:27:21,767 --> 00:27:23,100 you have to beat excellence. 713 00:27:23,100 --> 00:27:24,800 So stupid. 714 00:27:27,166 --> 00:27:28,867 Chefs, this is the second final round 715 00:27:28,867 --> 00:27:31,000 of Beat the Judges Express Lane. 716 00:27:31,000 --> 00:27:34,166 Chef Jackson, you beat out two incredibly talented chefs 717 00:27:34,166 --> 00:27:36,467 and earned $15,000. 718 00:27:36,467 --> 00:27:39,600 If you win this battle, you could win $5,000 more. 719 00:27:39,600 --> 00:27:42,367 But I want you to put your money where your food is. 720 00:27:42,367 --> 00:27:45,266 So you have to wager how much you want to win. 721 00:27:45,266 --> 00:27:49,567 You could wager anywhere from $2,000 to $5,000. 722 00:27:49,567 --> 00:27:51,367 You wager the $5,000, 723 00:27:51,367 --> 00:27:53,066 you would win $5,000. 724 00:27:53,066 --> 00:27:55,467 You walk out of here with $20,000. You wager the 5,000 bucks, 725 00:27:55,467 --> 00:27:58,200 you lose, you walk out of here with 10,000 bucks. 726 00:28:00,767 --> 00:28:03,166 -Let's go $5,000. -$5,000. 727 00:28:03,166 --> 00:28:05,600 -Go big or go home. -Yeah, we know, Jackson. 728 00:28:05,600 --> 00:28:07,467 We know. All right. 729 00:28:07,467 --> 00:28:09,367 -Here's the great news, Maneet. -Yes. 730 00:28:09,367 --> 00:28:10,867 He loses the five grand, 731 00:28:10,867 --> 00:28:12,200 you win the five grand. 732 00:28:12,467 --> 00:28:13,967 Ba-da-bing. 733 00:28:13,967 --> 00:28:16,767 Final challenge, I want you to make the judges... 734 00:28:16,767 --> 00:28:19,867 You're gonna either love me or hate me on this. 735 00:28:19,867 --> 00:28:22,567 We love you regardless, Guy. You know that. 736 00:28:22,567 --> 00:28:25,166 Make the judges a seafood favorite. 737 00:28:25,166 --> 00:28:26,967 That's it, seafood favorite. 738 00:28:26,967 --> 00:28:29,166 Make sure you check out through the Express Lane 739 00:28:29,166 --> 00:28:32,900 which now has a nine item limit or less. 740 00:28:34,000 --> 00:28:37,100 Go for a decisive win, because if the judges 741 00:28:37,100 --> 00:28:40,500 can't decide who's won, they'll have to flip a coin. 742 00:28:40,500 --> 00:28:42,867 Actually, why don't we just do that now? 743 00:28:42,867 --> 00:28:44,066 Oh, no. 744 00:28:44,066 --> 00:28:45,667 It was too good to be true. 745 00:28:45,667 --> 00:28:47,367 Hunter, Maneet's talking smack about you. 746 00:28:47,367 --> 00:28:48,500 Come on out here. 747 00:28:48,500 --> 00:28:49,867 I heard you were saying something. 748 00:28:49,867 --> 00:28:52,066 -It was too good to be true. -Well, guess what? 749 00:28:52,066 --> 00:28:53,266 I brought you a gift. 750 00:28:53,266 --> 00:28:54,467 Yeah, of course. 751 00:28:54,467 --> 00:28:58,033 Why don't we play a little odd-even? 752 00:28:58,667 --> 00:29:01,233 Oh, no. 753 00:29:01,233 --> 00:29:03,200 The question is, chefs, would you rather shop 754 00:29:03,200 --> 00:29:05,100 at the odd aisles or the even aisles? 755 00:29:05,100 --> 00:29:08,467 If it lands on the odd, you get fresh produce, 756 00:29:08,467 --> 00:29:10,200 but no fresh seafood. 757 00:29:10,200 --> 00:29:13,266 But if it lands on the even, you get fresh seafood, 758 00:29:13,266 --> 00:29:14,700 but no produce. 759 00:29:14,700 --> 00:29:17,400 Would you like, chef, that we throw this for you, 760 00:29:17,400 --> 00:29:18,667 -or would you like to do it? -Argh... 761 00:29:18,667 --> 00:29:19,900 -[Guy] Want to do it? -All right. 762 00:29:21,367 --> 00:29:22,500 Da-da-da-da! 763 00:29:26,166 --> 00:29:28,166 -That's odd. -Not ideal. 764 00:29:28,166 --> 00:29:31,066 [Guy] So therefore, all of the seafood 765 00:29:31,066 --> 00:29:32,300 would have to be frozen. 766 00:29:32,967 --> 00:29:34,667 Nine ingredients. 767 00:29:34,667 --> 00:29:36,800 We are looking for your seafood favorite. 768 00:29:36,800 --> 00:29:38,266 Why do you look so nervous right now, Maneet? 769 00:29:38,266 --> 00:29:39,800 I'm always nervous doing it. 770 00:29:39,800 --> 00:29:41,600 It went from three to two to one. 771 00:29:42,767 --> 00:29:43,800 Excuse me. 772 00:29:46,166 --> 00:29:48,667 Gophers are the worst thing. 773 00:29:48,667 --> 00:29:50,600 Gophers is what you came up with? 774 00:29:52,667 --> 00:29:56,000 [Jackson] Our favorite seafood dish, but we don't get fresh seafood. 775 00:29:56,000 --> 00:29:57,700 Tell me how I'm supposed to do this. 776 00:29:57,700 --> 00:30:00,500 Maneet is the queen of all flavor, all spice, 777 00:30:00,500 --> 00:30:04,300 and I have seen her just tear the competition to shreds. 778 00:30:04,300 --> 00:30:06,600 Tell you what, it's gonna be a battle 779 00:30:06,600 --> 00:30:07,600 of a lifetime for this guy. 780 00:30:10,066 --> 00:30:11,967 [Jackson] I don't mind frozen lobster tail, 781 00:30:11,967 --> 00:30:15,367 but I know that it can thaw in a relatively short amount of time. 782 00:30:15,367 --> 00:30:17,066 For my seafood favorite, I'm making 783 00:30:17,066 --> 00:30:19,300 butter poached lobster and lobster jus. 784 00:30:21,266 --> 00:30:23,567 I'm trying to grab some things that can build 785 00:30:23,567 --> 00:30:25,367 a lot of flavor in a very short period of time. 786 00:30:25,367 --> 00:30:28,367 I mean, we don't get any dairy, no fresh seafood, 787 00:30:28,367 --> 00:30:31,767 no pasta, no Thai curry, no fish sauce, no soy, 788 00:30:31,767 --> 00:30:33,066 no nothing. 789 00:30:33,066 --> 00:30:35,500 All of my restaurants are based in Italian food. 790 00:30:35,500 --> 00:30:37,300 Can't use aisle four. Can't do pasta, 791 00:30:37,300 --> 00:30:40,700 so the only grain that I'm thinking of is using polenta. 792 00:30:40,700 --> 00:30:42,800 On the first round, I got dinged for being 793 00:30:42,800 --> 00:30:44,900 a little bit too simple, so I want to add some ingredients 794 00:30:44,900 --> 00:30:46,166 to zhuzh up the polenta. 795 00:30:46,166 --> 00:30:48,066 I grab chickpea miso. 796 00:30:48,066 --> 00:30:50,567 I'm saving time by getting packaged mirepoix 797 00:30:50,567 --> 00:30:52,100 already chopped for me. 798 00:30:52,100 --> 00:30:54,100 My mind is going a million miles an hour. 799 00:30:54,100 --> 00:30:56,500 -What are you looking for, Jackson? -I honestly don't even know. 800 00:30:56,500 --> 00:30:57,667 Look, here's the thing. 801 00:30:57,667 --> 00:30:59,967 I came here to compete. I didn't come here to be dim. 802 00:30:59,967 --> 00:31:02,800 I didn't come here to be shy. Go big or go home, right? 803 00:31:05,400 --> 00:31:07,967 [Maneet] I watched Jackson cook in round one. 804 00:31:07,967 --> 00:31:09,667 He's a very good competitor. 805 00:31:09,667 --> 00:31:12,000 So my work is really cut out for me. 806 00:31:12,000 --> 00:31:15,066 For my seafood favorite, I am making 807 00:31:15,066 --> 00:31:17,767 etouffee-style crawfish. 808 00:31:17,767 --> 00:31:21,100 I'm going to top it up with some poached lobster. 809 00:31:21,100 --> 00:31:23,800 It's very difficult working with frozen ingredients, 810 00:31:23,800 --> 00:31:26,100 which doesn't pack as much flavor. 811 00:31:26,100 --> 00:31:29,100 So to augment that flavor, I'm going to pick up 812 00:31:29,100 --> 00:31:30,166 some anchovy. 813 00:31:30,166 --> 00:31:32,900 That's an umami bomb right there, those anchovies. 814 00:31:33,000 --> 00:31:33,934 Uh... 815 00:31:33,934 --> 00:31:36,266 Not having access to the ethnic aisle, 816 00:31:36,266 --> 00:31:39,600 now I'm going to fall back on my Indian flavors. 817 00:31:39,600 --> 00:31:41,100 Maneet's so dangerous. 818 00:31:41,100 --> 00:31:43,667 When she gets to do her spice thing, she'll hurt people. 819 00:31:43,667 --> 00:31:46,066 Tomato basil sauce is the base for 820 00:31:46,066 --> 00:31:49,066 this curry tomato sauce that I am planning to make. 821 00:31:49,066 --> 00:31:53,467 One, two, three, four, five, six, seven. 822 00:31:53,467 --> 00:31:55,166 That leaves me two ingredients. 823 00:31:55,166 --> 00:31:57,800 From fresh produce, fennel is going to be 824 00:31:57,800 --> 00:32:01,000 my secret ingredient, and it'll go in everything. 825 00:32:01,000 --> 00:32:03,467 This is not only my reputation on the line, 826 00:32:03,467 --> 00:32:06,567 but all the judges' reputation on the line. 827 00:32:06,567 --> 00:32:07,967 So I can't lose. 828 00:32:07,967 --> 00:32:09,967 [Crista] Look, Maneet, she's one of us, right? 829 00:32:09,967 --> 00:32:11,367 But it's the best dish that wins. 830 00:32:11,367 --> 00:32:13,166 Would I bet $5,000 to go against Maneet? 831 00:32:13,166 --> 00:32:16,000 If you're crazy enough to go against Maneet, then yes, go for it. 832 00:32:16,000 --> 00:32:18,133 Do it. I mean, you're already in the mouth of the dragon. 833 00:32:19,767 --> 00:32:21,266 -Twenty-five minutes. -Jackson comes in 834 00:32:21,266 --> 00:32:22,867 as an owner of five restaurants, 835 00:32:22,867 --> 00:32:24,266 all award-winning. 836 00:32:24,266 --> 00:32:28,000 He brings some credibility, but he is taking on the best of the best, 837 00:32:28,000 --> 00:32:29,700 the two-time TOC champ. 838 00:32:29,700 --> 00:32:32,700 Rule number one, don't go up against Maneet. 839 00:32:32,700 --> 00:32:35,166 The first thing I get started on is the frozen lobster tails 840 00:32:35,166 --> 00:32:36,667 straight into boiling water. 841 00:32:36,667 --> 00:32:38,467 So I know that it can thaw properly, 842 00:32:38,467 --> 00:32:40,000 but I don't want to cook it. 843 00:32:40,000 --> 00:32:42,166 Now I can start working on the polenta. 844 00:32:42,166 --> 00:32:45,266 Maneet is the queen of all flavor, all spice. 845 00:32:45,266 --> 00:32:48,166 She is certainly going to be tough to beat. 846 00:32:48,166 --> 00:32:50,266 So I need to build layers of flavor. 847 00:32:50,266 --> 00:32:51,767 So I want to add that chickpea miso, 848 00:32:51,767 --> 00:32:53,467 give it a bit more depth of flavor. 849 00:32:53,467 --> 00:32:55,467 -Is that polenta? -[Crista] Yeah, he's got polenta. 850 00:32:55,467 --> 00:32:57,000 [Rocco] When you're restricted on ingredients, 851 00:32:57,000 --> 00:32:58,800 you have to really look at what's on the aisle and say, 852 00:32:58,800 --> 00:33:00,066 "What can I make from this?" 853 00:33:00,066 --> 00:33:02,300 And sometimes it's a prepared food. 854 00:33:02,300 --> 00:33:04,166 Jackson won $15,000. 855 00:33:04,166 --> 00:33:07,166 He was able to wager $2,000 to $5,000. 856 00:33:07,166 --> 00:33:09,266 If you're going to wager, wager the full five. 857 00:33:09,266 --> 00:33:12,467 Like, go home with a pocket full. 858 00:33:12,467 --> 00:33:16,000 It ain't so easy when a TOC champ is involved, is it? 859 00:33:16,000 --> 00:33:18,000 [Crista] He's up against the TOC two-time champ. 860 00:33:18,000 --> 00:33:20,166 Maneet wants a payday today, and I think 861 00:33:20,166 --> 00:33:22,433 she's going all in for the 5K. 862 00:33:24,000 --> 00:33:26,767 Chef, are you poaching these lobsters in this water 863 00:33:26,767 --> 00:33:28,467 -or just defrosting them? -No, sir. 864 00:33:28,467 --> 00:33:30,667 I'm just pretending like I know what I'm doing here. 865 00:33:30,667 --> 00:33:32,333 -Got it. -Thank you, sir. 866 00:33:33,600 --> 00:33:37,066 [Maneet] The first thing that I do is take the packet of crawfish 867 00:33:37,066 --> 00:33:40,100 and throw it into the microwave to thaw it out. 868 00:33:40,800 --> 00:33:44,100 I'm going to start my rice pilaf. 869 00:33:44,100 --> 00:33:47,367 I add some of the anchovies in oil 870 00:33:47,367 --> 00:33:49,900 to give it an underlying note of umami 871 00:33:49,900 --> 00:33:52,867 and put fennel in that, which is going to substitute 872 00:33:52,867 --> 00:33:54,000 for onions. 873 00:33:59,100 --> 00:34:01,967 She's just such a sorcerer. 874 00:34:01,967 --> 00:34:03,467 -[Rocco] And what is this? -[Crista] What is this? 875 00:34:03,467 --> 00:34:04,367 [Jonathon] Crawfish. 876 00:34:04,367 --> 00:34:06,567 -Oh, the crawdad tail. -Oh. 877 00:34:06,567 --> 00:34:08,200 That's a power move, guys. 878 00:34:08,967 --> 00:34:11,266 [Maneet] I have judged over 20 times. 879 00:34:11,266 --> 00:34:14,567 I have competed at least 15 times on Triple-G. 880 00:34:14,567 --> 00:34:18,133 But it's never easy to cook in Flavortown. 881 00:34:21,166 --> 00:34:25,200 Chef Jackson, Chef Maneet, 15 minutes, halfway point. 882 00:34:25,200 --> 00:34:26,467 [Jackson] Going up against Maneet, 883 00:34:26,467 --> 00:34:28,166 of course, she's cooking her tail off. 884 00:34:28,166 --> 00:34:29,867 I can smell it coming from her station. 885 00:34:29,867 --> 00:34:31,900 It just smells like a warm hug. 886 00:34:31,900 --> 00:34:35,367 How is anyone supposed to win against this woman? 887 00:34:35,367 --> 00:34:36,400 How are we feeling, bud? 888 00:34:36,900 --> 00:34:39,467 Not great, but I'll get there. 889 00:34:39,467 --> 00:34:40,900 Now that the polenta's in a good place, 890 00:34:40,900 --> 00:34:42,400 I start working on the lobster tails. 891 00:34:42,400 --> 00:34:44,266 I wanna do something that's pretty elegant. 892 00:34:44,266 --> 00:34:47,100 My plan is to cook them in a lobster jus. 893 00:34:47,100 --> 00:34:50,700 I get some seafood broth, some lobster base on the stove. 894 00:34:50,700 --> 00:34:52,400 I grab some extra lobster tail. 895 00:34:52,400 --> 00:34:54,567 I get them on the grill and I intentionally char them 896 00:34:54,567 --> 00:34:57,467 pretty heavily so that I can add them to our broth. 897 00:34:57,467 --> 00:34:59,100 This jus is very important because it's one of 898 00:34:59,100 --> 00:35:00,133 only two or three components. 899 00:35:00,133 --> 00:35:03,200 So I add a bit of gochujang with the jus. 900 00:35:04,600 --> 00:35:07,667 My wife, she started our first restaurant, Jame, with me. 901 00:35:07,667 --> 00:35:09,867 I started in a tiny strip mall in El Segundo, 902 00:35:09,867 --> 00:35:12,300 and that is just when she believed in me. 903 00:35:12,300 --> 00:35:13,867 She's very proud of me. 904 00:35:13,867 --> 00:35:16,000 She will be very happy if I win this. 905 00:35:17,467 --> 00:35:21,000 [Maneet] I do not want the lobster to be cooked through and through. 906 00:35:21,000 --> 00:35:24,100 I let it boil for a couple of minutes 907 00:35:24,100 --> 00:35:27,100 and shock the lobster in the ice water. 908 00:35:27,100 --> 00:35:31,000 Take the lobster, put some butter, olive oil, 909 00:35:31,000 --> 00:35:34,533 and fennel fronds in it, salt, and let it cook. 910 00:35:35,600 --> 00:35:38,600 While my lobster is poaching, I'm going to start my curry, 911 00:35:38,600 --> 00:35:41,266 tomato sauce, anchovies, the fennel. 912 00:35:41,266 --> 00:35:44,967 Fenugreek leaves is going to give the smoky depth of flavor, 913 00:35:44,967 --> 00:35:46,867 along with the curry powder. 914 00:35:46,867 --> 00:35:49,567 Maneet pulls out this innate knowledge of spice 915 00:35:49,567 --> 00:35:50,567 and how to use it. 916 00:35:50,567 --> 00:35:53,166 It's a superpower that only a few chefs have. 917 00:35:53,166 --> 00:35:55,600 Chefs, five minutes, five to go. 918 00:35:56,900 --> 00:36:00,166 I want to make a fennel salad, because everything on my dish 919 00:36:00,166 --> 00:36:01,100 is very rich. 920 00:36:01,100 --> 00:36:04,066 And I want to give judges something fresh, 921 00:36:04,066 --> 00:36:09,266 some salt, red wine vinegar, and fennel fronds. 922 00:36:09,266 --> 00:36:10,700 -You feel good, Maneet? -Never. 923 00:36:10,700 --> 00:36:11,567 Okay, good talk. 924 00:36:13,467 --> 00:36:15,467 -Two and a half. -All right, I'm into it. 925 00:36:15,467 --> 00:36:17,667 The polenta is perfect. 926 00:36:17,667 --> 00:36:19,600 I spoon the polenta on the plate. 927 00:36:20,367 --> 00:36:22,000 I add half of a lobster tail. 928 00:36:22,000 --> 00:36:23,900 I hope it's cooked the way I want. 929 00:36:23,900 --> 00:36:27,400 Spoon some jus around the edge to keep it warm and luxurious. 930 00:36:27,400 --> 00:36:28,600 [Crista] Oh, my God, you guys. 931 00:36:28,600 --> 00:36:32,000 Both these dishes are coming together, looking incredible. 932 00:36:32,000 --> 00:36:34,166 [Jackson] I'm feeling great. If you can beat these judges, 933 00:36:34,166 --> 00:36:35,900 you certainly have something to be proud about. 934 00:36:37,100 --> 00:36:39,000 A minute, 20. 935 00:36:39,000 --> 00:36:41,934 [Maneet] At the base, I put rice pilaf. 936 00:36:42,400 --> 00:36:44,000 Curry tomato sauce. 937 00:36:44,867 --> 00:36:46,767 The poached lobster. 938 00:36:46,767 --> 00:36:47,800 [Crista] Look at that. 939 00:36:47,800 --> 00:36:50,100 It's absolutely astonishing to see what is made 940 00:36:50,100 --> 00:36:51,266 from nine ingredients. 941 00:36:51,266 --> 00:36:53,867 [Maneet] Put the lobster shell right over the lobster 942 00:36:53,867 --> 00:36:56,800 and some of the fennel salad on the side. 943 00:36:57,300 --> 00:37:02,567 Five, four, three, two, one. 944 00:37:02,567 --> 00:37:04,600 -That's it. -Amazing. 945 00:37:04,600 --> 00:37:07,300 -Nice battle. -[Rocco] Great job, both of you. Whoo. 946 00:37:08,100 --> 00:37:09,900 I'm never happy with it. That is the truth. 947 00:37:10,100 --> 00:37:11,033 Beautiful dish. 948 00:37:11,033 --> 00:37:13,266 If he does manage to pull off a win here, 949 00:37:13,266 --> 00:37:15,767 the bragging rights are worth a million dollars. 950 00:37:15,767 --> 00:37:16,834 Okay. 951 00:37:18,100 --> 00:37:19,166 All right, judges. 952 00:37:19,166 --> 00:37:20,667 Wow. This is it. 953 00:37:20,667 --> 00:37:23,667 Game two of Beat the Judges Express Lane. 954 00:37:23,667 --> 00:37:25,667 Eh, we threw in a little odd or even. 955 00:37:25,667 --> 00:37:26,734 That's right. 956 00:37:26,734 --> 00:37:29,500 Chefs had to shop for their seafood favorite using 957 00:37:29,500 --> 00:37:32,567 only odd aisles and nine items or less. 958 00:37:32,567 --> 00:37:34,567 Let's just make it more difficult. Oh, yeah. 959 00:37:34,567 --> 00:37:37,066 And then we put Chef Jackson up again TOC champ 960 00:37:37,066 --> 00:37:38,400 Maneet Chauhan. 961 00:37:38,400 --> 00:37:40,100 Up first, Chef Jackson. 962 00:37:40,100 --> 00:37:42,667 For my seafood favorite, I made lobster with 963 00:37:42,667 --> 00:37:43,767 a bed of polenta. 964 00:37:43,767 --> 00:37:45,600 I built a soffritto for the polenta, 965 00:37:45,600 --> 00:37:48,600 poached the lobster in broth mounted with butter. 966 00:37:49,800 --> 00:37:51,967 I love that you bet on yourself in terms of 967 00:37:51,967 --> 00:37:53,100 your minimal style. 968 00:37:53,100 --> 00:37:55,266 Again, the polenta, delicious. 969 00:37:55,266 --> 00:37:56,900 I love that you used an instant polenta. 970 00:37:56,900 --> 00:37:59,166 Very smart gameplay. 971 00:37:59,166 --> 00:38:02,100 Chef, you couldn't obviously use any fresh seafood, 972 00:38:02,100 --> 00:38:03,667 so you supplemented with the base, 973 00:38:03,667 --> 00:38:05,767 the stock, and the frozen lobster tails. 974 00:38:05,767 --> 00:38:08,700 You really allowed the protein to be the star 975 00:38:08,700 --> 00:38:10,667 and the sauce to sort of go behind it. 976 00:38:10,667 --> 00:38:14,834 I wonder if the cook on the lobster is a little bit over. 977 00:38:16,200 --> 00:38:18,200 But I do want more of that sauce. 978 00:38:18,200 --> 00:38:20,367 It's a compliment to your cooking technique, 979 00:38:20,367 --> 00:38:21,400 but I want more. 980 00:38:21,800 --> 00:38:22,567 Thank you. 981 00:38:22,567 --> 00:38:25,000 This is a visually stunning dish, 982 00:38:25,000 --> 00:38:27,300 and it eats incredibly well. 983 00:38:27,300 --> 00:38:30,000 If anything, I feel like it needed a little bit of relief 984 00:38:30,000 --> 00:38:31,000 of a fresh herb. 985 00:38:31,000 --> 00:38:33,500 Maybe a dill or something a bit more delicate 986 00:38:33,500 --> 00:38:36,100 might have given that relief just to the richness, 987 00:38:36,100 --> 00:38:37,767 but the flavors that you coaxed out of here 988 00:38:37,767 --> 00:38:40,500 -in 30 minutes, epic job. -Thank you. 989 00:38:40,900 --> 00:38:42,700 Okay, I like it. 990 00:38:42,700 --> 00:38:45,000 Not to be outdone, though, Chef Maneet. 991 00:38:45,000 --> 00:38:49,567 There is a etouffee-style crawfish fennel pilaf, 992 00:38:49,567 --> 00:38:54,000 tomato curry sauce with some poached lobster, 993 00:38:54,000 --> 00:38:55,967 fennel slaw with fennel fronds. 994 00:38:55,967 --> 00:38:59,667 I used anchovies in all the different layers, 995 00:38:59,667 --> 00:39:02,900 so I just wanted to get seafood in each and every bite. 996 00:39:03,900 --> 00:39:05,300 There's a reason why you've won twice, 997 00:39:05,300 --> 00:39:07,000 and there's a reason why you've beaten me twice. 998 00:39:07,900 --> 00:39:09,166 I love this sauce. 999 00:39:09,166 --> 00:39:12,467 This tomato, fenugreek, fennel combination 1000 00:39:12,467 --> 00:39:15,500 is just absolutely in your bag. 1001 00:39:15,500 --> 00:39:19,867 I like the etouffee, but I just don't love crawfish. 1002 00:39:19,867 --> 00:39:22,767 I almost don't think if the dish had more anchovies 1003 00:39:22,767 --> 00:39:25,500 and no crawfish, I might like it a little bit more. 1004 00:39:25,500 --> 00:39:26,600 Thank you. 1005 00:39:26,600 --> 00:39:30,166 This is just a really beautiful and fun dish to eat. 1006 00:39:30,166 --> 00:39:32,567 I love the fennel. It's a little bit pickled. 1007 00:39:32,567 --> 00:39:33,567 It's a little bit sweet. 1008 00:39:33,567 --> 00:39:36,266 It really provides that balance and that relief 1009 00:39:36,266 --> 00:39:38,767 because there's so much richness in this dish. 1010 00:39:38,767 --> 00:39:42,066 But just the layers of flavors that are coming out of this dish 1011 00:39:42,066 --> 00:39:44,667 are really fun and yet incredibly elegant. 1012 00:39:44,667 --> 00:39:45,700 Thank you. 1013 00:39:46,300 --> 00:39:48,000 Wow, wow, wow, wow. 1014 00:39:48,000 --> 00:39:50,667 It's like the best of New Orleans, the best of India. 1015 00:39:50,667 --> 00:39:52,867 How you manage to balance all of those techniques, 1016 00:39:52,867 --> 00:39:55,367 flavors, and regions of the world, 1017 00:39:55,367 --> 00:39:57,300 extraordinary for me. I love the dish. 1018 00:39:57,300 --> 00:40:00,266 I think for both of you, the lobster presented 1019 00:40:00,266 --> 00:40:01,567 its challenges. 1020 00:40:01,567 --> 00:40:03,166 Thank you very much. 1021 00:40:03,166 --> 00:40:05,200 Quite a battle. We're gonna send you back to the kitchens, 1022 00:40:05,200 --> 00:40:07,667 let them deliberate, and you guys can stew. 1023 00:40:07,667 --> 00:40:09,000 Thank you so much. 1024 00:40:11,066 --> 00:40:12,867 They both had a little problem cooking the lobster. 1025 00:40:12,867 --> 00:40:14,066 Very hard to do. 1026 00:40:14,066 --> 00:40:16,467 -They both went a little too far in the end. -[Rocco] Yeah. 1027 00:40:16,467 --> 00:40:18,867 What Maneet did here was she gave us so many 1028 00:40:18,867 --> 00:40:21,166 interesting, wonderful bites and combinations. 1029 00:40:21,166 --> 00:40:24,700 I really enjoyed Jackson. The sauce work is impeccable. 1030 00:40:24,700 --> 00:40:28,333 This is way closer than I thought watching the battle. 1031 00:40:35,867 --> 00:40:37,300 What a fantastic battle. 1032 00:40:37,300 --> 00:40:39,266 Nothing like saying, give us your best. 1033 00:40:39,266 --> 00:40:42,500 Give us seafood, and we'll give it to you frozen. 1034 00:40:43,467 --> 00:40:48,600 This came down to one simple little factor. 1035 00:40:49,667 --> 00:40:52,166 The winner of Beat the Judges Express Lane 1036 00:40:52,166 --> 00:40:55,233 and the $5,000 bet will go to... 1037 00:40:58,967 --> 00:41:01,634 -TOC champ Maneet Chauhan. Congratulations. -Whoo! 1038 00:41:03,266 --> 00:41:04,667 -You did such a good job. -Thank you. 1039 00:41:04,667 --> 00:41:06,000 Congratulations, Maneet. 1040 00:41:06,000 --> 00:41:07,700 What I love is that you're always up to game. 1041 00:41:07,700 --> 00:41:09,100 That's why you're a champ. 1042 00:41:09,100 --> 00:41:12,600 Jackson, you did more for yourself calling her out. 1043 00:41:12,600 --> 00:41:14,500 And I applaud you for that. 1044 00:41:14,500 --> 00:41:16,600 This close. What took you down? 1045 00:41:16,600 --> 00:41:18,000 -I would say the seasoning. -[Guy] No. 1046 00:41:18,567 --> 00:41:19,700 She gave them a break. 1047 00:41:19,700 --> 00:41:21,600 They could go back to that fennel salad, 1048 00:41:21,600 --> 00:41:23,066 clean that palate up. 1049 00:41:23,066 --> 00:41:25,600 But for the guy that's only competed two times, 1050 00:41:25,600 --> 00:41:28,367 to the chef that's competed a million times, 1051 00:41:28,367 --> 00:41:29,567 I think it was job well done. 1052 00:41:29,567 --> 00:41:31,000 So, Jackson, very proud of you, man. 1053 00:41:31,000 --> 00:41:32,300 Very proud of you. 1054 00:41:32,300 --> 00:41:34,567 [Jackson] Cooking alongside Maneet was just such a pleasure. 1055 00:41:34,567 --> 00:41:36,266 She was just so killer out there. 1056 00:41:36,266 --> 00:41:38,300 It's an honor to have cooked just next to her. 1057 00:41:38,467 --> 00:41:39,367 Thank you. 1058 00:41:39,367 --> 00:41:40,567 It was not an easy win. 1059 00:41:40,567 --> 00:41:43,467 Jackson did an absolutely incredible job. 1060 00:41:43,467 --> 00:41:46,000 In Flavortown, it can be anybody's game. 1061 00:41:46,000 --> 00:41:49,266 Jackson goes home with 10,000 bucks. 1062 00:41:49,266 --> 00:41:53,100 Chef Maneet, of course, another 5,000 bucks to her big winnings. 1063 00:41:53,100 --> 00:41:56,166 And you got to join us next time on Triple-G. Adios. 1064 00:41:56,166 --> 00:41:57,166 -Congrats, man. -Thank you, brother. 1065 00:41:57,166 --> 00:41:58,967 -Very happy for you. Awesome. -Appreciate it.