1 00:00:02,200 --> 00:00:03,867 All right, Hunter, tonight we have some excellent Triple D chefs that 2 00:00:03,867 --> 00:00:05,200 we've recently met on the road 3 00:00:05,200 --> 00:00:06,700 doing Diners, Drive-Ins and Dives. 4 00:00:06,700 --> 00:00:09,066 And I want to see how well you remember these joints. 5 00:00:09,066 --> 00:00:11,867 So Chef Cuevas Taqueria that we visited. 6 00:00:11,867 --> 00:00:13,567 -That is amazing. -Delicious. 7 00:00:13,567 --> 00:00:16,266 -Boise, Idaho. -Chef Sarah Cai. 8 00:00:16,266 --> 00:00:17,166 Lights out. 9 00:00:17,166 --> 00:00:18,900 The Pan-Asian joint with the dumplings. 10 00:00:18,900 --> 00:00:19,867 Oh, Memphis, Tennessee. 11 00:00:19,867 --> 00:00:20,967 -Come on. -You're doing good. 12 00:00:20,967 --> 00:00:25,000 Chef Jacob Towns. He made the scratch-made bologna. 13 00:00:25,000 --> 00:00:27,567 -That's worth a pilgrimage. -Rover Beach, come on now. 14 00:00:27,567 --> 00:00:28,600 -Ah. -How did I do? 15 00:00:28,600 --> 00:00:30,700 Hunter, you get a Triple D plus. 16 00:00:30,700 --> 00:00:33,600 Tonight, chefs may not know the geography of Flavortown Market, 17 00:00:33,600 --> 00:00:35,800 -but they sure know how to cook. -Wow. 18 00:00:35,800 --> 00:00:39,166 And we're going to introduce them to Triple G's devious games. 19 00:00:39,166 --> 00:00:40,367 We're going to roll dice of pain. 20 00:00:40,367 --> 00:00:41,500 -Yeah. -No. 21 00:00:41,500 --> 00:00:42,900 -Let's go. -Big John, what do you think? 22 00:00:42,900 --> 00:00:44,600 -You going to be tough? -Not at all. 23 00:00:44,600 --> 00:00:45,700 All day long. 24 00:00:45,700 --> 00:00:48,100 -[humming] -Whoo. 25 00:00:48,100 --> 00:00:49,867 Lots of flavor in the house tonight. 26 00:00:49,867 --> 00:00:51,700 This dish is just gorgeous. 27 00:00:51,700 --> 00:00:54,066 -This makes me want to come to your restaurant. -Yes. 28 00:00:54,066 --> 00:00:55,400 Tonight on Triple G. 29 00:00:58,867 --> 00:01:00,467 All right, let's meet our chefs. 30 00:01:00,467 --> 00:01:03,000 Now, first up, we got Jacob Towne, who worked at 31 00:01:03,000 --> 00:01:04,433 everything from Michelin Star restaurants 32 00:01:04,433 --> 00:01:08,767 to mom and pop joints before opening his own Central California eatery. 33 00:01:08,767 --> 00:01:11,000 You have legitimized bologna and cheese. 34 00:01:11,000 --> 00:01:11,900 What's up, Guy? 35 00:01:11,900 --> 00:01:14,266 Big man, where's that bologna sandwich? 36 00:01:14,266 --> 00:01:15,100 Good to see you again. 37 00:01:15,967 --> 00:01:17,400 Next, we have Sarah Cai, who serves up 38 00:01:17,400 --> 00:01:20,967 the scratch-made dumplings and noodles she learned from her grandmother 39 00:01:20,967 --> 00:01:22,567 at her restaurant in Memphis. 40 00:01:22,567 --> 00:01:24,500 Lights out dumplings, by the way. 41 00:01:24,500 --> 00:01:25,900 I'd eat that all day. 42 00:01:25,900 --> 00:01:28,000 If you want to win right now, you show me a dumpling. 43 00:01:28,000 --> 00:01:29,634 -You show me one dumpling. -Yeah! 44 00:01:30,300 --> 00:01:31,700 That was not a dumpling. 45 00:01:31,700 --> 00:01:35,300 And finally, John Cuevas, who's chefed up birria and carnitas tacos, 46 00:01:35,300 --> 00:01:38,100 brings south of the border flavors to Boise, Idaho. 47 00:01:38,100 --> 00:01:40,400 -Plating birria. -This is really chefed. 48 00:01:40,400 --> 00:01:43,100 -Outstanding. -Brother man, welcome aboard. 49 00:01:43,100 --> 00:01:44,500 Here we go. 50 00:01:45,800 --> 00:01:47,600 Do you think this is where you're going to end up 51 00:01:47,600 --> 00:01:49,066 when Triple D rolled in? 52 00:01:49,066 --> 00:01:51,900 You're going to be standing here at Guy's Grocery Games? 53 00:01:51,900 --> 00:01:53,900 But I know your talent, I know your style, 54 00:01:53,900 --> 00:01:56,600 I know your attitude, and it's something that I'm looking for. 55 00:01:56,600 --> 00:01:58,900 So tonight we've got two tough rounds of games 56 00:01:58,900 --> 00:02:01,567 that will call on all of your culinary skills. 57 00:02:01,567 --> 00:02:04,000 Chef that makes the least successful dish in the first round, 58 00:02:04,000 --> 00:02:05,900 unfortunately, is bye bye. 59 00:02:05,900 --> 00:02:08,667 But the chef that makes the best dish in the second round 60 00:02:08,667 --> 00:02:12,233 has a chance to shop Flavortown for $20,000. 61 00:02:13,200 --> 00:02:15,000 I'm going to make this introduction to Triple G 62 00:02:15,000 --> 00:02:16,300 really nice and easy for you. 63 00:02:16,300 --> 00:02:18,066 Make him your best seller. 64 00:02:18,066 --> 00:02:22,166 That menu favorite that people drive over the state lines for. 65 00:02:22,166 --> 00:02:23,233 Whatever you want. 66 00:02:23,233 --> 00:02:27,000 And imagine that you're cooking at your own joint. 67 00:02:27,667 --> 00:02:30,300 Because the odds are the next round 68 00:02:30,300 --> 00:02:33,000 will be even more nerve wracking. 69 00:02:33,000 --> 00:02:38,033 -The odds are even more. The odds are even more. -[music slows down] 70 00:02:40,200 --> 00:02:42,700 That's right, I remind myself. 71 00:02:42,700 --> 00:02:44,767 We're gonna play one of our simplest games ever. 72 00:02:44,767 --> 00:02:46,400 We're gonna play odd even. 73 00:02:46,400 --> 00:02:49,233 It's gonna be as easy as flipping a coin. Garcon? 74 00:02:50,767 --> 00:02:52,700 -Gar son. -[all laughing] 75 00:02:52,700 --> 00:02:56,066 The question is, would you like to make your best dish 76 00:02:56,066 --> 00:02:58,367 using items only from the odd aisles? 77 00:02:58,367 --> 00:03:01,634 Plenty of produce, but no fresh meat or seafood or dairy? 78 00:03:02,767 --> 00:03:04,867 Or would you make it from the even aisles? 79 00:03:04,867 --> 00:03:07,100 A lot of fresh meat and seafood and dairy, 80 00:03:07,100 --> 00:03:09,000 -but you get no produce. -No bread either. 81 00:03:09,400 --> 00:03:10,667 And no bread. 82 00:03:10,667 --> 00:03:11,834 So you get one or the other. 83 00:03:14,066 --> 00:03:15,100 Here we go. 84 00:03:15,600 --> 00:03:16,800 Odd or even? 85 00:03:19,266 --> 00:03:21,367 It's gonna be even. 86 00:03:21,367 --> 00:03:24,900 So that means you can only shop the even numbered aisles. 87 00:03:24,900 --> 00:03:27,767 You can shop for meat, seafood, and dairy in aisle 10. 88 00:03:27,767 --> 00:03:29,767 Produce in aisle one is off limits, 89 00:03:29,767 --> 00:03:31,800 as well as fresh bread in aisle nine. 90 00:03:31,800 --> 00:03:35,100 -Okay. -30 minutes to create your best seller using 91 00:03:35,100 --> 00:03:37,567 only ingredients from the even aisles. 92 00:03:37,567 --> 00:03:40,367 When I think about how I don't want to go through this, 93 00:03:40,367 --> 00:03:44,367 losing three, you won't lose two. 94 00:03:44,367 --> 00:03:47,467 But losing one, you go and you have to find yourself 95 00:03:47,467 --> 00:03:49,333 in a whole different space... 96 00:03:50,166 --> 00:03:52,367 -No? -...than if you went just four, five, six, 97 00:03:52,367 --> 00:03:53,266 seven, eight, nine, ten. 98 00:03:56,367 --> 00:03:58,500 She almost had it. She's starting to go. 99 00:04:00,200 --> 00:04:02,300 Odd even. This is an oldie but a goodie. 100 00:04:02,300 --> 00:04:04,266 Start getting this idea of what item you're going to make, 101 00:04:04,266 --> 00:04:06,367 and all of a sudden you come around the corner and you're like... 102 00:04:06,367 --> 00:04:07,567 Oh. 103 00:04:07,567 --> 00:04:09,333 I can't go there. 104 00:04:10,867 --> 00:04:13,767 Coconut curry ramen with the shrimp is one of 105 00:04:13,767 --> 00:04:17,100 our best sellers, but I can't shop the odd aisles. 106 00:04:17,100 --> 00:04:20,100 At Good Fortune Co, because of my travels 107 00:04:20,100 --> 00:04:22,767 from all over Asia, we take those flavors 108 00:04:22,767 --> 00:04:25,867 and we incorporate them into noodle dishes. 109 00:04:25,867 --> 00:04:27,300 Gosh, this is good. 110 00:04:27,300 --> 00:04:30,667 Not having that fresh produce or the freezer section, 111 00:04:30,667 --> 00:04:32,500 it's definitely a tough challenge. 112 00:04:32,500 --> 00:04:34,467 What you're going to really wow the judges 113 00:04:34,467 --> 00:04:36,467 with would probably be the even. 114 00:04:36,467 --> 00:04:39,166 Where is the international? 115 00:04:39,166 --> 00:04:40,467 It's really gonna be a combination 116 00:04:40,467 --> 00:04:44,767 between the meat, the dairy, the seafood, and the ethnic aisle 117 00:04:44,767 --> 00:04:46,100 and the condiment aisle. 118 00:04:46,100 --> 00:04:48,667 Now I need noodles. We'll use this one. 119 00:04:48,667 --> 00:04:50,500 I'm looking for a curry paste. 120 00:04:50,500 --> 00:04:53,166 At Good Fortune, we make the curry paste in-house, 121 00:04:53,166 --> 00:04:56,834 so we're able to incorporate a lot of aromatics, a lot of spices. 122 00:04:57,567 --> 00:04:58,634 I have curry. 123 00:04:58,634 --> 00:05:01,767 And so I think about what I'm going to use to build 124 00:05:01,767 --> 00:05:02,767 the flavor in the broth. 125 00:05:02,767 --> 00:05:04,066 Where is tamarind? 126 00:05:04,066 --> 00:05:07,166 Tamarind to add some acidity to the dish. 127 00:05:07,166 --> 00:05:09,166 This is better. Okay. 128 00:05:09,166 --> 00:05:11,734 Freshness would have to come out of some of your pickled veg. 129 00:05:11,967 --> 00:05:13,200 Okay. 130 00:05:15,000 --> 00:05:17,967 This is where I'm going to get jarred garlic. 131 00:05:17,967 --> 00:05:20,900 Chicken and dumplings is definitely one of our most comforting, 132 00:05:20,900 --> 00:05:22,233 best-selling dishes. 133 00:05:23,567 --> 00:05:25,200 Let's do that. 134 00:05:25,200 --> 00:05:28,000 I can make chicken and dumplings in my sleep, 135 00:05:28,000 --> 00:05:31,767 but only shopping in the even aisles was pretty tough. 136 00:05:31,767 --> 00:05:35,767 I can't go there, huh? That's nine. [exhales] 137 00:05:35,767 --> 00:05:37,166 Typically at the restaurant when we make it, 138 00:05:37,166 --> 00:05:42,100 we use a stock that's been fortified twice and boiled for 12 hours. 139 00:05:42,100 --> 00:05:46,367 So I wanted to emulate that by boiling a whole chicken 140 00:05:46,367 --> 00:05:50,266 from raw, but also can't use chicken stock from aisle five. 141 00:05:50,266 --> 00:05:52,100 Those stocks are not boiling. 142 00:05:52,100 --> 00:05:55,367 So I found some chicken powder bouillon on aisle four. 143 00:05:55,367 --> 00:05:57,767 For my dumplings, I'm going to make buttermilk biscuits. 144 00:05:57,767 --> 00:05:58,800 Buttermilk. 145 00:05:58,800 --> 00:06:01,166 Luckily, there are pantry items. 146 00:06:01,166 --> 00:06:03,900 I can make a dumpling on that station. 147 00:06:03,900 --> 00:06:05,700 No fresh produce, that's a tough one. 148 00:06:05,700 --> 00:06:08,166 [Jacob] I wish I had some fresh herbs to sprinkle over the top, 149 00:06:08,166 --> 00:06:09,567 chopped parsley, chopped chives, 150 00:06:09,567 --> 00:06:12,600 and it would be more relevant to what we serve at the restaurant. 151 00:06:14,767 --> 00:06:16,000 Doesn't have very much. 152 00:06:16,800 --> 00:06:18,000 Change this up here. 153 00:06:18,667 --> 00:06:19,900 To go a different route. 154 00:06:19,900 --> 00:06:23,667 At Madre, everyone comes in and orders the queso birria. 155 00:06:23,667 --> 00:06:26,667 They need this everywhere. This is a new level of taco. 156 00:06:26,667 --> 00:06:27,934 He was very impressed. 157 00:06:28,467 --> 00:06:34,300 Queso birria is classically a stew of beef. 158 00:06:35,467 --> 00:06:39,100 Anything goes well in between a corn or flour tortilla. 159 00:06:39,100 --> 00:06:42,834 But no tortillas, no fresh produce. 160 00:06:43,867 --> 00:06:44,900 Oh, boy. 161 00:06:44,900 --> 00:06:45,700 [sighs] 162 00:06:45,700 --> 00:06:48,066 As an alternative for tortilla, 163 00:06:48,066 --> 00:06:50,600 you can do a tortilla made out of cheese. 164 00:06:50,600 --> 00:06:53,100 So I grab Oaxaca cheese and Jack cheese 165 00:06:53,100 --> 00:06:56,900 to enhance the consomme, canned enchilada, 166 00:06:56,900 --> 00:06:59,700 the jalapenos, kimchi. 167 00:06:59,767 --> 00:07:01,066 Cool. 168 00:07:01,066 --> 00:07:03,133 We'll see if even was a winner winner. 169 00:07:04,000 --> 00:07:05,867 Chicken dinner. I don't know how to make chicken. 170 00:07:05,867 --> 00:07:07,800 All right, I got my ramen noodles. 171 00:07:09,467 --> 00:07:12,467 So here to judge the new class of our Triple D stars 172 00:07:12,467 --> 00:07:15,367 are three of my favorite OG Triple G judges. 173 00:07:15,367 --> 00:07:17,367 Acclaimed cookbook author, founder of Weelicious, 174 00:07:17,367 --> 00:07:20,600 mother of three, the OG herself, Catherine McCord. 175 00:07:21,500 --> 00:07:23,867 Triple D icon and Triple G's winningest chef, 176 00:07:23,867 --> 00:07:27,266 the only mayhem himself, Chef Aaron May. 177 00:07:27,266 --> 00:07:30,000 And New York culinary icon and my wife's favorite chef. 178 00:07:30,000 --> 00:07:31,166 I resent that, by the way. 179 00:07:31,166 --> 00:07:33,500 [laughs] 180 00:07:33,500 --> 00:07:34,800 Chef Marc Murphy. 181 00:07:34,800 --> 00:07:37,200 These Triple D chefs are no joke. 182 00:07:37,200 --> 00:07:39,200 But I don't think that we're getting to see all of 183 00:07:39,200 --> 00:07:41,567 their best when I cut the aisles in half. 184 00:07:41,567 --> 00:07:43,000 Yeah, that wasn't very nice. 185 00:07:45,100 --> 00:07:46,333 [Guy] 25 minutes. 186 00:07:47,266 --> 00:07:49,200 -A chicken. -I feel like Jacob has 187 00:07:49,200 --> 00:07:51,166 three things on his station right now. 188 00:07:51,166 --> 00:07:52,900 Is he expecting a delivery of food? 189 00:07:53,900 --> 00:07:56,100 Chef, what's on the menu? Chicken and dumplings, you know? 190 00:07:56,100 --> 00:07:57,667 -Yeah. -Let's go with what you know. 191 00:07:57,667 --> 00:07:58,567 I love it. I love it. 192 00:07:58,567 --> 00:08:00,500 Right now, I'm getting that broth going. 193 00:08:00,500 --> 00:08:03,367 -What else we got in the broth? -We got chicken bouillon 194 00:08:03,367 --> 00:08:06,266 to help kind of make it a little bit more chicken flavored. 195 00:08:06,266 --> 00:08:08,967 -Got it. -I'm going to make those dumplings right now. 196 00:08:08,967 --> 00:08:11,100 We've been making biscuits since the restaurant opened. 197 00:08:11,100 --> 00:08:15,900 To me, the perfect biscuit is pantry items with buttermilk. 198 00:08:15,900 --> 00:08:17,900 And then getting that butter in there just right 199 00:08:17,900 --> 00:08:19,500 is where you get all that flavor. 200 00:08:21,100 --> 00:08:23,433 Dumplings made. Get them in the oven. 201 00:08:24,367 --> 00:08:25,700 While I'm making chicken and dumplings, 202 00:08:25,700 --> 00:08:27,166 I'm thinking about my wife, Brooke. 203 00:08:27,166 --> 00:08:29,867 Kind of one of the dishes that she made for me 204 00:08:29,867 --> 00:08:31,767 and kind of showed me how to make. 205 00:08:31,767 --> 00:08:33,467 I knew that it would be a winner in order 206 00:08:33,467 --> 00:08:35,467 to take us all on a nice little vacation, 207 00:08:35,467 --> 00:08:38,700 but very concerned about the lack of ingredients that I had. 208 00:08:38,700 --> 00:08:40,767 Chef, what else do you have for the chicken and dumplings? 209 00:08:40,767 --> 00:08:43,100 Sometimes we'll do, like, some seasonal veggies in it. 210 00:08:43,100 --> 00:08:44,400 And you didn't want to go with any veggies? 211 00:08:44,400 --> 00:08:45,767 This is just going to be chicken? 212 00:08:45,767 --> 00:08:47,000 Well, I'm even. 213 00:08:47,000 --> 00:08:48,266 -There's stuff in cans. -Right on. 214 00:08:48,266 --> 00:08:50,100 Yeah, I'll go grab something. I'll be back. 215 00:08:50,100 --> 00:08:51,900 I've been nervous about going too simple. 216 00:08:51,900 --> 00:08:53,867 I'm really worried I'm not going to make that happen 217 00:08:53,867 --> 00:08:55,367 -in the time allotted. -Let's see. 218 00:08:55,367 --> 00:08:57,400 -You got peas. -Peas. 219 00:08:57,400 --> 00:08:58,967 I wonder if I'll get better veggies in here. 220 00:08:58,967 --> 00:09:03,000 -That's aisle five. -Jacob is back in the grocery store. 221 00:09:03,000 --> 00:09:04,800 Time is clicking. Let's go. 222 00:09:04,800 --> 00:09:07,400 There's probably some canned artichokes somewhere. 223 00:09:09,300 --> 00:09:10,600 23 and a half minute, chefs. 224 00:09:10,600 --> 00:09:14,000 Jacob is spending a lot of time running around. 225 00:09:14,000 --> 00:09:16,867 A game like odd even, you're cut at the knees. 226 00:09:16,867 --> 00:09:18,066 It's so hard. 227 00:09:18,066 --> 00:09:21,400 You don't have the aisle that you can get the real stuff. 228 00:09:21,400 --> 00:09:22,800 A lot of these things are in cans. 229 00:09:22,800 --> 00:09:25,767 [Jacob] Kind of canned veggies. I wish I had some fresh produce, 230 00:09:25,767 --> 00:09:27,567 but I had to go canned. 231 00:09:27,567 --> 00:09:30,900 Aisle six is not just for baby food and diapers. 232 00:09:30,900 --> 00:09:32,734 There's a clearance section there. 233 00:09:33,166 --> 00:09:34,634 Some green beans, maybe. 234 00:09:35,600 --> 00:09:37,433 Oh, here we go, baby corn. 235 00:09:38,467 --> 00:09:39,567 Okay, let's go. 236 00:09:39,567 --> 00:09:41,667 [Guy] 23 minutes, 23 to go. 237 00:09:41,667 --> 00:09:42,900 Okay. 238 00:09:44,867 --> 00:09:46,066 First thing we're going to do, 239 00:09:46,066 --> 00:09:48,467 we are going to marinate the shrimp. 240 00:09:48,467 --> 00:09:51,166 This one, going in with oil. 241 00:09:51,166 --> 00:09:55,100 -What's on the menu, chef? -Chef, I am making a ramen noodle dish 242 00:09:55,100 --> 00:09:56,567 with some awesome curry paste. 243 00:09:56,567 --> 00:09:58,667 Ramen is actually one of our best sellers. 244 00:09:58,667 --> 00:09:59,634 What do we have in this? 245 00:09:59,634 --> 00:10:01,200 [Sarah] I didn't have anything for toppings, 246 00:10:01,200 --> 00:10:04,400 so I'm going to do some eggs, some shrimp. 247 00:10:04,400 --> 00:10:06,600 Now I need to start working on the broth. 248 00:10:06,600 --> 00:10:08,333 I have my coconut milk. 249 00:10:10,600 --> 00:10:12,600 Hon Dashi for a little bit of fish flavor. 250 00:10:12,600 --> 00:10:14,567 Tamarind will help with acidity. 251 00:10:14,567 --> 00:10:16,400 Hopefully that wasn't too much. 252 00:10:16,400 --> 00:10:20,100 And I also put fish sauce because I like that funky stuff. 253 00:10:20,100 --> 00:10:21,500 Great. 254 00:10:21,500 --> 00:10:25,300 It was really fun when Guy came to film Diners, Drivers, and Dives. 255 00:10:25,300 --> 00:10:28,400 We did a dish with Guy, but it was our Japanese-style shoyu. 256 00:10:28,400 --> 00:10:29,867 That's amazing. 257 00:10:29,867 --> 00:10:32,066 So today I'm showing a little bit of flavor 258 00:10:32,066 --> 00:10:33,100 from Southeast Asia. 259 00:10:33,100 --> 00:10:35,467 This is a very personal dish to me. 260 00:10:35,467 --> 00:10:38,700 I am the child of two hardworking immigrants. 261 00:10:38,700 --> 00:10:41,667 Part of the reason we chose to bring good fortune 262 00:10:41,667 --> 00:10:44,567 to Memphis, Tennessee is also because my parents 263 00:10:44,567 --> 00:10:47,600 live there now, and they are my support team. 264 00:10:48,100 --> 00:10:49,600 [coughing] 265 00:10:50,000 --> 00:10:51,266 It's spicy. 266 00:10:51,266 --> 00:10:53,166 What are you making, Chef John? 267 00:10:53,166 --> 00:10:54,567 Birria. I'm making birria. 268 00:10:54,567 --> 00:10:56,133 [Sarah] Oh, hell yeah. 269 00:10:57,166 --> 00:10:58,300 [Guy] Chef, what's on the menu? 270 00:10:58,300 --> 00:11:02,400 We're going to do Korean beef, birria for the marinade, 271 00:11:02,400 --> 00:11:05,500 some of the kimchi juice, some of this enchilada sauce, 272 00:11:05,667 --> 00:11:06,533 jalapeno. 273 00:11:06,533 --> 00:11:08,300 So this is going right into the birria? 274 00:11:08,300 --> 00:11:09,600 [John] Oh, yeah. 275 00:11:09,600 --> 00:11:11,867 What would you like to have from the odd aisles, if you could? 276 00:11:11,867 --> 00:11:12,700 Tortillas. 277 00:11:13,567 --> 00:11:16,000 We're going to make a keto tortilla 278 00:11:16,000 --> 00:11:18,367 with just straight cheese. 279 00:11:18,367 --> 00:11:20,066 Looks like you're doing pretty good without them. 280 00:11:20,066 --> 00:11:21,300 [John] Yeah, we're trying. 281 00:11:21,300 --> 00:11:23,767 Next, I'm going to work on my consomme. 282 00:11:23,767 --> 00:11:25,367 Enchilada sauce. 283 00:11:25,367 --> 00:11:27,867 Spice it up with some jalapeno juice. 284 00:11:27,867 --> 00:11:30,800 Because I don't get to work with a stock, I had to fake one. 285 00:11:30,800 --> 00:11:32,100 Kimchi juice. 286 00:11:32,100 --> 00:11:34,400 I definitely need a little bit of orange juice. 287 00:11:34,400 --> 00:11:36,467 I set that on a low heat and let it just simmer 288 00:11:36,467 --> 00:11:38,800 until it's dipping sauce consistency. 289 00:11:39,467 --> 00:11:42,166 Next, I'm going to cook the meat 290 00:11:42,166 --> 00:11:44,000 on the grill to get the char. 291 00:11:44,000 --> 00:11:48,166 Guy visiting Madre was probably the greatest gift 292 00:11:48,166 --> 00:11:49,667 I've received in this industry. 293 00:11:49,667 --> 00:11:52,033 Has not slowed down since we aired. 294 00:11:52,767 --> 00:11:53,567 See what happens. 295 00:11:54,767 --> 00:11:56,567 Chefs, you're at the halfway point. 296 00:11:56,567 --> 00:11:58,567 15 minutes to go. Fifteen. 297 00:11:58,567 --> 00:12:00,400 Right now, I'm getting that broth going. 298 00:12:00,400 --> 00:12:03,400 -And you got biscuits working? -Biscuits are in the oven. 299 00:12:03,400 --> 00:12:05,900 -Right. Let's get this open. -What's in this sausage? 300 00:12:05,900 --> 00:12:09,100 Cumin, paprika, just kind of what's lying around. 301 00:12:09,100 --> 00:12:10,567 Got it. 302 00:12:10,567 --> 00:12:12,233 You want to do little meatballs, 303 00:12:13,567 --> 00:12:15,100 right? 304 00:12:15,667 --> 00:12:18,200 I got some baby corn and green beans. 305 00:12:18,200 --> 00:12:20,400 Make it a little bit more version of 306 00:12:20,400 --> 00:12:21,567 what we serve at the restaurant. 307 00:12:21,567 --> 00:12:22,934 A little nervous at this point. 308 00:12:22,934 --> 00:12:25,667 The veggies being in a can, it's not going to taste like anything. 309 00:12:25,667 --> 00:12:28,266 I mean, it looks like we're over at Spoon Trade. 310 00:12:28,266 --> 00:12:29,800 All right, let's get cooked. 311 00:12:30,367 --> 00:12:32,000 My curry's working. 312 00:12:32,000 --> 00:12:34,300 My chili looks like it's doing good. 313 00:12:34,300 --> 00:12:35,867 How are we feeling on this dish? 314 00:12:35,867 --> 00:12:38,500 I do wish I had some more fresh vegetables 315 00:12:38,500 --> 00:12:39,734 to work with for topping. 316 00:12:39,734 --> 00:12:42,367 [Guy] I think you did good with your sweet banana peppers. 317 00:12:42,367 --> 00:12:44,367 If you could have one thing, what would you wish it was? 318 00:12:44,367 --> 00:12:46,867 I would like Thai basil, cilantro, and bean sprouts. 319 00:12:46,867 --> 00:12:48,900 -Wouldn't that be nice? -Please, chef. 320 00:12:48,900 --> 00:12:51,200 Do you know that people in hell want ice water? 321 00:12:51,200 --> 00:12:53,433 And if you have ice water, you should give it to them. 322 00:12:53,567 --> 00:12:55,133 [laughs] 323 00:12:55,467 --> 00:12:56,767 Touche. 324 00:12:56,767 --> 00:12:59,333 I'm going to sear my shrimp. 325 00:13:00,567 --> 00:13:03,467 To win Triple G would be incredible. 326 00:13:03,467 --> 00:13:04,500 Noodles are going in the water. 327 00:13:04,500 --> 00:13:06,800 I'm going to use that money to take my team on 328 00:13:06,800 --> 00:13:08,367 an amazing trip to Asia. 329 00:13:08,367 --> 00:13:11,200 If it wasn't for my team's hard work, 330 00:13:11,200 --> 00:13:12,967 we wouldn't be here today. 331 00:13:12,967 --> 00:13:15,000 Sarah has a lot of big flavors. 332 00:13:15,000 --> 00:13:19,700 Hon Dashi, fish sauce, tamarind, curry paste. 333 00:13:19,700 --> 00:13:21,800 There's a lot to balance there. 334 00:13:21,800 --> 00:13:23,767 And I'm a little bit nervous for her. 335 00:13:23,767 --> 00:13:25,567 It's got a lot of vinegar. Did you put vinegar in there? 336 00:13:25,567 --> 00:13:26,634 I put no vinegar, Chef. 337 00:13:26,634 --> 00:13:29,000 -That's all coming from the tamarind? -Yes, Chef. 338 00:13:29,266 --> 00:13:30,567 Dang. 339 00:13:30,567 --> 00:13:32,433 Should I put butter in it? Is that crazy? 340 00:13:32,867 --> 00:13:34,000 We're going to put some. 341 00:13:35,100 --> 00:13:36,800 Ooh. 342 00:13:36,800 --> 00:13:38,900 I just started getting heartburn randomly. 343 00:13:38,900 --> 00:13:41,066 We are making curry. 344 00:13:41,066 --> 00:13:44,467 And I hope that they're going to cut through the acidity. 345 00:13:44,467 --> 00:13:48,300 Breathing, breathing, breathing, breathing. 346 00:13:50,100 --> 00:13:52,166 -How's that coming for you, buddy? -Good. 347 00:13:52,166 --> 00:13:53,467 Seared off the meat. 348 00:13:53,467 --> 00:13:54,400 What else we got working? 349 00:13:54,400 --> 00:13:57,133 Seared off, I got my consomme right here. 350 00:13:57,600 --> 00:13:58,900 Dice the meat up. 351 00:14:00,500 --> 00:14:03,333 It's got a nice char on it. It's tender. 352 00:14:04,166 --> 00:14:05,533 And put it in the pan. 353 00:14:07,000 --> 00:14:10,600 Consomme, orange juice, lemon juice, 354 00:14:11,200 --> 00:14:12,867 jalapeno. 355 00:14:12,867 --> 00:14:14,233 We're going to go kimchi in there. 356 00:14:15,700 --> 00:14:16,767 It's getting there. 357 00:14:16,767 --> 00:14:19,467 Are you going to make your gigantic Frico tortilla 358 00:14:19,467 --> 00:14:20,500 of cheese in the oven? 359 00:14:20,500 --> 00:14:23,266 I'm going to have to do it on this plancha here. 360 00:14:23,266 --> 00:14:27,767 If I win the $20,000, I want to give it to 361 00:14:27,767 --> 00:14:31,967 my wife's business, which is Infant Survival Resources, 362 00:14:31,967 --> 00:14:34,200 teaching young children how to save their lives 363 00:14:34,200 --> 00:14:35,166 if they fall in water. 364 00:14:35,166 --> 00:14:38,400 When my son experienced a fall in the river 365 00:14:38,400 --> 00:14:41,900 and had been taught this and survived it, 366 00:14:41,900 --> 00:14:45,233 and we read about young children not so lucky. 367 00:14:46,567 --> 00:14:48,166 [indistinct chatter] 368 00:14:48,166 --> 00:14:51,467 I'm playing for my family and trying to give back. 369 00:14:51,467 --> 00:14:53,200 And that Frico's burning over there. 370 00:14:53,200 --> 00:14:54,700 [John] Ah! 371 00:14:55,266 --> 00:14:56,367 Oh. 372 00:14:56,367 --> 00:14:58,000 And I don't have time to make more. 373 00:14:58,400 --> 00:15:00,066 We're going for it. 374 00:15:00,066 --> 00:15:03,100 Chefs, we've got four minutes to be plated. Four minutes. 375 00:15:03,100 --> 00:15:05,433 Open my oven to check the biscuits. 376 00:15:06,400 --> 00:15:07,600 Tastes pretty good. 377 00:15:08,266 --> 00:15:10,500 I put my dumplings down in the base. 378 00:15:11,867 --> 00:15:13,266 There we go. 379 00:15:13,266 --> 00:15:15,300 -Check the broth. -Let's taste it. 380 00:15:16,767 --> 00:15:17,567 Hmm. 381 00:15:17,567 --> 00:15:19,700 I put my sausages down in the base. 382 00:15:19,700 --> 00:15:20,767 How'd that broth turn out? 383 00:15:20,767 --> 00:15:21,800 Pretty darn good. 384 00:15:24,567 --> 00:15:26,066 Ridiculous. 385 00:15:26,066 --> 00:15:29,600 I had this when it was at his restaurant pretty darn close in flavor. 386 00:15:29,600 --> 00:15:31,100 I'm really bummed I'm not getting that. 387 00:15:31,100 --> 00:15:33,200 Three minutes. 388 00:15:33,200 --> 00:15:35,333 [John] Now that the meat is ready, I taste it. 389 00:15:35,600 --> 00:15:36,500 It tastes good. 390 00:15:36,500 --> 00:15:40,700 I'm going to stuff my taco tortillas, 391 00:15:40,700 --> 00:15:42,400 and then I'll add my cheese. 392 00:15:43,767 --> 00:15:46,467 My consomme, I taste it. 393 00:15:46,467 --> 00:15:47,500 Score. 394 00:15:48,166 --> 00:15:49,200 Dipping sauce. 395 00:15:49,667 --> 00:15:51,800 Ooh, I am so here for it. 396 00:15:53,567 --> 00:15:54,800 [Guy] Two minutes. 397 00:15:54,800 --> 00:15:55,900 Take them out. 398 00:15:57,000 --> 00:15:58,100 They are done. 399 00:15:58,300 --> 00:16:00,066 Next, my broth. 400 00:16:00,066 --> 00:16:01,800 I think I need to taste it again. 401 00:16:01,800 --> 00:16:03,500 Oh, my God, my hand is shaking. 402 00:16:05,867 --> 00:16:07,166 Flavors taste good. 403 00:16:07,166 --> 00:16:09,000 The butter worked, thank goodness. 404 00:16:09,600 --> 00:16:10,634 Woo! 405 00:16:13,567 --> 00:16:14,800 Jeez Louise. 406 00:16:14,800 --> 00:16:16,834 Sarah is going off the rails a little bit. 407 00:16:17,000 --> 00:16:17,934 30 seconds. 408 00:16:17,934 --> 00:16:20,567 All right, got to get noodles in the bowl. 409 00:16:20,567 --> 00:16:23,266 The shrimp are seared absolutely perfectly. 410 00:16:23,266 --> 00:16:25,667 [Guy] Get them on the plate. Get them on the plate. 411 00:16:25,667 --> 00:16:28,467 -Go, Sarah, go. -10 seconds, chefs. 412 00:16:28,467 --> 00:16:32,200 -Next, sliced banana peppers. -Go, Sarah. 413 00:16:32,200 --> 00:16:37,467 Five, four, three, two, one. 414 00:16:37,467 --> 00:16:39,533 That's it. Stop working, chefs. 415 00:16:39,767 --> 00:16:41,634 Hoo-wee. 416 00:16:42,667 --> 00:16:43,900 Yo, yo. 417 00:16:43,900 --> 00:16:45,400 Lots of flavor in the house tonight. 418 00:16:45,400 --> 00:16:47,000 I'm telling you, lots of flavor. 419 00:16:48,200 --> 00:16:49,233 All right, judges, this is it. 420 00:16:49,233 --> 00:16:51,000 This is game one of the Triple D New School. 421 00:16:51,000 --> 00:16:52,967 Our chefs had to make their best seller, 422 00:16:52,967 --> 00:16:54,767 shopping only the even aisles. 423 00:16:54,767 --> 00:16:56,500 Up first, Chef Jacob. 424 00:16:56,500 --> 00:16:58,500 Today I made chicken and dumplings, 425 00:16:58,500 --> 00:17:01,100 and then a handmade buttermilk biscuit. 426 00:17:01,100 --> 00:17:02,800 And we usually use some fresh veggies, 427 00:17:02,800 --> 00:17:04,634 some baby corn, and some green beans. 428 00:17:05,867 --> 00:17:08,467 I feel like you have made this time and time again. 429 00:17:08,467 --> 00:17:10,767 This broth tastes like you've just been 430 00:17:10,767 --> 00:17:13,166 -stewing chicken for days. -Thank you. 431 00:17:13,166 --> 00:17:16,266 Well, this makes me want to come to your restaurant. Very, very tasty. 432 00:17:16,266 --> 00:17:18,000 The vegetables, I wish you would maybe put 433 00:17:18,000 --> 00:17:19,200 a little bit more in there. 434 00:17:19,200 --> 00:17:20,367 Okay. 435 00:17:20,367 --> 00:17:23,000 Overall, this is really, I believe this is a bestseller. 436 00:17:23,000 --> 00:17:24,867 Amazing use of the market. I got nervous. 437 00:17:24,867 --> 00:17:26,600 You were shopping a lot back and forth. 438 00:17:26,600 --> 00:17:28,367 Maybe be careful of that in round two 439 00:17:28,367 --> 00:17:29,667 if you make it that far. 440 00:17:29,667 --> 00:17:30,600 But great dish. 441 00:17:30,600 --> 00:17:31,567 Thank you. 442 00:17:31,567 --> 00:17:33,533 You didn't make him one? Because this is good. 443 00:17:34,700 --> 00:17:36,600 [laughs] 444 00:17:36,600 --> 00:17:37,867 Up next, Chef John. 445 00:17:37,867 --> 00:17:39,867 Our best seller is queso birria. 446 00:17:39,867 --> 00:17:41,166 It's a variation of it today. 447 00:17:41,166 --> 00:17:43,900 I used hanger steak and then marinated it with 448 00:17:43,900 --> 00:17:47,500 kimchi juice, a little bit of enchilada sauce. 449 00:17:47,500 --> 00:17:50,634 There's a few jalapenos and pickled juice in there as well. 450 00:17:51,166 --> 00:17:53,266 I made the tortillas keto style 451 00:17:53,266 --> 00:17:55,233 with Oaxaca and Jack cheese. 452 00:17:55,867 --> 00:17:58,166 I believe you've made this dish before. 453 00:17:58,166 --> 00:18:00,367 I understand why it's one of your best sellers. 454 00:18:00,367 --> 00:18:01,667 The steak is cooked really nicely. 455 00:18:01,667 --> 00:18:03,367 It's very tender. It's seasoned well. 456 00:18:03,367 --> 00:18:05,467 The dipping sauce is money. 457 00:18:05,467 --> 00:18:08,000 And I love the way you went in hard with this frico. 458 00:18:08,000 --> 00:18:10,667 You were playing odd and even the best way you knew how. 459 00:18:10,667 --> 00:18:12,600 And I think doing a keto style is great. 460 00:18:14,400 --> 00:18:19,700 Cheese and meat and doubling on the cheese, 100%. 461 00:18:19,700 --> 00:18:22,066 But it needs something fresh, something bright. 462 00:18:22,066 --> 00:18:24,300 That's what makes odd even so tough, 463 00:18:24,300 --> 00:18:26,100 is you're begging for something else. 464 00:18:26,100 --> 00:18:27,567 -Thank you. -I have to agree. 465 00:18:27,567 --> 00:18:30,700 I think the odd even here really, it hurt you. 466 00:18:30,700 --> 00:18:32,767 You did a great job with what you had. 467 00:18:32,767 --> 00:18:34,667 The sauce is great. Everything's good. 468 00:18:34,667 --> 00:18:36,367 The actual frito, a little overcooked, 469 00:18:36,367 --> 00:18:37,600 a little burnt on some of it. 470 00:18:37,600 --> 00:18:40,000 But yeah, this would have really benefited from some herbs. 471 00:18:40,000 --> 00:18:40,900 Thank you. 472 00:18:40,900 --> 00:18:42,900 Not to be outdone, Chef Sarah. 473 00:18:42,900 --> 00:18:45,233 This is a coconut curry ramen 474 00:18:45,900 --> 00:18:47,800 and seared shrimp. 475 00:18:47,800 --> 00:18:50,467 Since I was not able to use the produce aisle, 476 00:18:50,467 --> 00:18:53,100 I leaned heavily on the international aisle. 477 00:18:53,100 --> 00:18:54,266 But you make all your own curries. 478 00:18:54,266 --> 00:18:55,767 You make everything. You're scratch house. 479 00:18:55,767 --> 00:18:57,166 -Yes. -Wow. 480 00:18:57,166 --> 00:18:59,667 I think you shopped better than I've seen anybody shop 481 00:18:59,667 --> 00:19:01,000 odd even before. 482 00:19:01,000 --> 00:19:03,900 I would never guess that you were limited in ingredients here. 483 00:19:03,900 --> 00:19:05,967 I've got a little bit of produce in here. 484 00:19:05,967 --> 00:19:08,600 I've got this really dynamic sauce. 485 00:19:08,600 --> 00:19:10,100 It's sweet. It's spicy. 486 00:19:10,100 --> 00:19:11,300 Thank you. 487 00:19:11,300 --> 00:19:14,066 The acidity that you got some, like you'd want some lemon. 488 00:19:14,066 --> 00:19:15,767 or some lime in here or something. 489 00:19:15,767 --> 00:19:17,767 And I don't know where you're getting that acidity from, 490 00:19:17,767 --> 00:19:18,567 but it's just perfect. 491 00:19:18,567 --> 00:19:20,166 Really, really nice balance to it. 492 00:19:20,166 --> 00:19:21,300 This is gorgeous. 493 00:19:21,300 --> 00:19:24,967 It is bright and colorful, but I know it's traditional. 494 00:19:24,967 --> 00:19:26,600 I wish the tails were off the shrimp. 495 00:19:26,600 --> 00:19:29,300 It just makes it a little bit more challenging to eat, 496 00:19:29,300 --> 00:19:31,266 but the sear is beautiful. 497 00:19:31,266 --> 00:19:32,200 Also, I love heat. 498 00:19:32,200 --> 00:19:35,467 I would say this is teetering on, like, hot, 499 00:19:35,467 --> 00:19:38,567 and I really want that broth itself to just sing. 500 00:19:38,567 --> 00:19:39,867 -Thank you. -[Guy] Great. 501 00:19:39,867 --> 00:19:41,100 Thank you very much, judges. 502 00:19:41,100 --> 00:19:42,767 I know I invited the right people. 503 00:19:42,767 --> 00:19:45,266 Rookies or not, I'm going to send you back to the kitchens. 504 00:19:45,266 --> 00:19:46,800 These folks are going to deliberate 505 00:19:46,800 --> 00:19:49,667 and probably make fun of me that I didn't get to have any. 506 00:19:49,667 --> 00:19:51,133 Thank you very much. Back to the kitchens. 507 00:19:51,567 --> 00:19:52,867 Thank you. 508 00:19:52,867 --> 00:19:53,900 -Who's safe? -Anybody? 509 00:19:53,900 --> 00:19:56,100 This feels like such a clear cut. 510 00:19:56,100 --> 00:19:58,400 Jacob is 100%. 511 00:19:58,400 --> 00:20:01,367 The broth was amazing. The meatballs were amazing. 512 00:20:01,367 --> 00:20:02,800 [Guy] Who's going home? 513 00:20:02,800 --> 00:20:05,500 [Catherine] John gave us probably the most interesting dish of the day. 514 00:20:05,500 --> 00:20:07,100 His dish that he really wanted to make, 515 00:20:07,100 --> 00:20:10,100 he needed other ingredients that were not able to shop. 516 00:20:10,100 --> 00:20:13,300 [Catherine] Sarah's was colorful and bright and textures 517 00:20:13,300 --> 00:20:14,800 and flavors and all the things. 518 00:20:14,800 --> 00:20:16,567 I wish the tails were off the shrimp. 519 00:20:16,567 --> 00:20:17,634 [Guy] Who's it going to be? 520 00:20:25,000 --> 00:20:27,166 Chefs, you should be proud. 521 00:20:27,166 --> 00:20:28,567 Odd even's not an easy one. 522 00:20:28,567 --> 00:20:31,333 Before I send somebody home, I am going to say 523 00:20:31,900 --> 00:20:32,900 that, Jacob, 524 00:20:32,900 --> 00:20:34,767 you have the best dish. 525 00:20:34,767 --> 00:20:36,266 You have a key advantage in the next round. 526 00:20:36,266 --> 00:20:37,367 -Congratulations. -Thank you. 527 00:20:37,367 --> 00:20:38,567 Delicious dish. 528 00:20:38,567 --> 00:20:40,166 Unfortunately, it's down to the two of you. 529 00:20:40,166 --> 00:20:41,767 [dramatic music playing] 530 00:20:42,767 --> 00:20:45,800 The chef that will be checking out in the first round will be... 531 00:20:51,000 --> 00:20:53,467 It's Triple D. It's my show. You're not going home. 532 00:20:53,467 --> 00:20:54,667 [all clapping] 533 00:20:54,667 --> 00:20:56,367 All right. 534 00:20:56,367 --> 00:21:00,066 No, I'm not going to do it. I know how good you are. 535 00:21:00,066 --> 00:21:02,200 We're going to see what you can do in the next round, 536 00:21:02,200 --> 00:21:03,433 but it's going to get more gnarly. 537 00:21:03,433 --> 00:21:06,500 This is anybody's game. Chefs, back to your carts. Good luck. 538 00:21:07,700 --> 00:21:10,433 -I know. I'm a softie. -[all laughing] 539 00:21:13,667 --> 00:21:16,867 Chefs, whoever prepares the best dish in this round is 540 00:21:16,867 --> 00:21:19,600 gonna get to shop Flavortown Market for 20,000 bucks. 541 00:21:19,667 --> 00:21:20,700 Yes. 542 00:21:20,700 --> 00:21:23,200 I want you to showcase your impressive bandwidth. 543 00:21:23,200 --> 00:21:26,266 I want you to make an elevated comfort classic. 544 00:21:26,266 --> 00:21:28,166 Make something familiar and comfortable, 545 00:21:28,166 --> 00:21:30,300 but use your impressive culinary chops 546 00:21:30,300 --> 00:21:32,600 to just kind of elevate it to the next level. 547 00:21:32,600 --> 00:21:35,467 Good news is you can roll those carts through 548 00:21:35,467 --> 00:21:36,900 the entire market, okay? 549 00:21:37,500 --> 00:21:38,533 Roll. 550 00:21:38,867 --> 00:21:39,900 Roll. 551 00:21:40,266 --> 00:21:41,400 That's right. 552 00:21:41,400 --> 00:21:43,367 -Got to remember, there's a game. -No. 553 00:21:43,367 --> 00:21:46,166 We're playing somebody's favorite, not mine. 554 00:21:46,166 --> 00:21:47,500 Not probably going to be yours, 555 00:21:47,500 --> 00:21:49,266 but we're going to play Let It Roll. 556 00:21:49,266 --> 00:21:50,100 Hunter? 557 00:21:52,900 --> 00:21:54,967 -Well, you talked about roll. -Roll. 558 00:21:54,967 --> 00:21:56,834 -What else do you roll? -The barrel. 559 00:21:57,066 --> 00:21:58,667 -No. -No. 560 00:21:58,667 --> 00:22:00,800 -Come on. -Hunter, what do you have for them? 561 00:22:01,166 --> 00:22:02,700 Oh, remember these? 562 00:22:03,667 --> 00:22:05,600 -We're going to roll dice of pain. -Yeah. 563 00:22:05,600 --> 00:22:06,634 That's right. 564 00:22:06,634 --> 00:22:09,367 These dice are going to help determine your dish. 565 00:22:09,367 --> 00:22:12,200 Whichever one of these items that lands face up, 566 00:22:12,200 --> 00:22:15,400 you will have to use in the preparation of your dish. 567 00:22:15,400 --> 00:22:18,166 -Okay. -We are going to be rolling kitchen equipment. 568 00:22:18,166 --> 00:22:19,233 Yes. 569 00:22:19,233 --> 00:22:21,467 So we have things like waffle maker, smoking gun, 570 00:22:21,467 --> 00:22:24,900 standing mixer, spiralizer, French fry press, 571 00:22:24,900 --> 00:22:26,367 and food mill. 572 00:22:26,367 --> 00:22:27,400 Anyone want to roll it? 573 00:22:27,400 --> 00:22:28,200 I'll roll it. 574 00:22:28,200 --> 00:22:30,400 [Guy] Fantastic. There you go, John. 575 00:22:30,400 --> 00:22:32,100 Right there in the middle about to see. 576 00:22:32,567 --> 00:22:33,600 Whoa. 577 00:22:34,567 --> 00:22:36,100 Standing mixer. 578 00:22:36,100 --> 00:22:37,567 -[Hunter] Nice. -[Guy] Must be used. 579 00:22:37,567 --> 00:22:38,667 Good. Good roll. 580 00:22:38,667 --> 00:22:39,967 Thank you. 581 00:22:39,967 --> 00:22:43,867 Next, adjectives that start with the letter G for Triple G. 582 00:22:43,867 --> 00:22:46,567 Grilled, glazed, 583 00:22:46,567 --> 00:22:47,700 golden brown, 584 00:22:47,700 --> 00:22:49,967 garlicky, gingery, 585 00:22:49,967 --> 00:22:51,567 or gooey. 586 00:22:51,567 --> 00:22:53,734 -I like some of those words. -Fantastic. 587 00:22:54,767 --> 00:22:56,000 Right there to the C. 588 00:22:58,567 --> 00:23:00,800 -Gingery. -Yes. 589 00:23:00,800 --> 00:23:03,200 Oh, you couldn't have picked that for yourself any better. 590 00:23:03,200 --> 00:23:04,400 It's all part of the plan. 591 00:23:05,567 --> 00:23:08,467 And last for the D of Triple D, 592 00:23:08,467 --> 00:23:11,300 dates, daikon, 593 00:23:12,066 --> 00:23:13,400 dark rum, 594 00:23:14,467 --> 00:23:16,767 dill pickle, dragon fruit, 595 00:23:16,767 --> 00:23:18,333 and dandelion greens. 596 00:23:19,467 --> 00:23:21,900 Mandatory ingredient gotta be used. Big man. 597 00:23:25,867 --> 00:23:27,166 -Dragon. -Dragon fruit. 598 00:23:27,166 --> 00:23:31,000 So dragon fruit, stand mixer, gingery. 599 00:23:31,000 --> 00:23:35,100 And gingery, Chef Jacob, because you have the best dish, 600 00:23:35,100 --> 00:23:38,000 the key advantage, I could either let you roll 601 00:23:38,000 --> 00:23:41,233 one of these again, or you don't have to use one of them. 602 00:23:41,667 --> 00:23:42,634 I'll not use one. 603 00:23:42,634 --> 00:23:44,867 You can tell me later what that's gonna be. 604 00:23:44,867 --> 00:23:46,867 30 minutes to shop, prepare, and plate 605 00:23:46,867 --> 00:23:48,400 your elevated comfort classic. 606 00:23:48,400 --> 00:23:51,767 Remember, don't forget, these are three mandatories. 607 00:23:51,767 --> 00:23:53,867 Get after these three. Two, one. 608 00:23:53,867 --> 00:23:56,700 Hang on, hang on. Before I say go, I want you to think. 609 00:23:56,700 --> 00:23:57,734 He said go. 610 00:23:58,367 --> 00:23:59,400 She's on it. 611 00:24:01,400 --> 00:24:03,567 Elevated comfort classic. 612 00:24:03,567 --> 00:24:05,300 I had to make the dish gingery. 613 00:24:05,300 --> 00:24:08,300 I had to use a stand mixer and then use dragon fruit. 614 00:24:08,300 --> 00:24:10,867 Going into round two, I wanted to have a showstopper. 615 00:24:10,867 --> 00:24:15,300 I'm making halibut almondine, classic French comfort dish. 616 00:24:15,567 --> 00:24:16,400 Here we go. 617 00:24:16,400 --> 00:24:18,100 With toasted brown butter almonds. 618 00:24:18,100 --> 00:24:20,867 Luckily, I got to drop one of the challenges. 619 00:24:20,867 --> 00:24:23,800 -Jacob, which dice are you not using? -Dragon fruit. 620 00:24:23,800 --> 00:24:25,200 -Not using dragon fruit. -Wow. 621 00:24:25,200 --> 00:24:26,300 -Oh, interesting. -I like that. 622 00:24:26,300 --> 00:24:28,500 [Jacob] I've never cooked a dragon fruit before, 623 00:24:28,500 --> 00:24:30,567 and I can't even tell you what it tastes like. 624 00:24:30,567 --> 00:24:34,400 It's got to be gingery, so I'm putting ginger everywhere I can in this dish. 625 00:24:34,400 --> 00:24:35,700 Sour cream, sour cream. 626 00:24:35,700 --> 00:24:37,867 Creme fraiche, I put ginger in there. 627 00:24:37,867 --> 00:24:40,600 That same creme fraiche I used in my whipped mashed potatoes. 628 00:24:41,367 --> 00:24:43,100 Elevated comfort. 629 00:24:43,100 --> 00:24:44,367 That's a big part of the experience. 630 00:24:44,367 --> 00:24:46,200 It's not just consuming the food. 631 00:24:46,200 --> 00:24:48,500 It's all the things you feel. 632 00:24:48,500 --> 00:24:52,066 [Sarah] To me, dumplings are my number one comfort food. 633 00:24:52,066 --> 00:24:55,266 With pork and cabbage, my grandma would teach me 634 00:24:55,266 --> 00:24:56,367 how to make them. 635 00:24:56,367 --> 00:24:58,667 We made them together as a family. 636 00:24:58,667 --> 00:24:59,967 Where's the ginger? 637 00:24:59,967 --> 00:25:03,667 I'm grabbing a ton of ginger, which is perfect. 638 00:25:03,667 --> 00:25:05,166 I was going to use that anyways. 639 00:25:05,166 --> 00:25:10,133 Dragon fruit is not a typical ingredient in dumplings. 640 00:25:10,667 --> 00:25:12,367 I'm not thrilled about this. 641 00:25:12,367 --> 00:25:15,867 It has a pretty soft texture, and it's going to add 642 00:25:15,867 --> 00:25:17,367 a lot of sweetness. 643 00:25:17,367 --> 00:25:19,467 I know I need to elevate this dish. 644 00:25:19,467 --> 00:25:21,567 I really want to highlight mushrooms. 645 00:25:21,567 --> 00:25:24,166 Chanterelles, as well as these blue mushrooms, 646 00:25:24,166 --> 00:25:25,433 are absolutely gorgeous. 647 00:25:26,266 --> 00:25:27,500 What else? 648 00:25:27,500 --> 00:25:29,400 I need to use the stand mixer. 649 00:25:29,400 --> 00:25:32,367 And I'm thinking to myself, this is perfect 650 00:25:32,367 --> 00:25:36,166 because it's exactly what I need to use to make my dumpling filling. 651 00:25:36,166 --> 00:25:38,467 If I were scallions, where would I be? 652 00:25:38,467 --> 00:25:40,367 -Scallion? Right there, top left. -Yes. 653 00:25:40,367 --> 00:25:41,867 You don't look very hard, do you? 654 00:25:41,867 --> 00:25:44,567 Are you the kind of person at home that, "Oh, my gosh, 655 00:25:44,567 --> 00:25:46,367 I can't find my socks." "Oh, the ones on your feet?" 656 00:25:46,367 --> 00:25:47,500 "Oh, yeah, there they are." 657 00:25:48,900 --> 00:25:50,700 You wait to see what John can do. 658 00:25:50,700 --> 00:25:52,667 Big John, what do you think? Ginger, you gonna be tough? 659 00:25:52,667 --> 00:25:55,166 -Not at all. -All day long. 660 00:25:55,166 --> 00:25:58,100 I am known as a birria guy in Boise, 661 00:25:58,100 --> 00:26:00,066 but we also do burger pop-ups. 662 00:26:00,066 --> 00:26:01,200 We're doing a burger. 663 00:26:01,200 --> 00:26:02,800 And our burgers have been voted 664 00:26:02,800 --> 00:26:04,266 the best burger in Boise. 665 00:26:04,266 --> 00:26:07,266 I'm gonna grind my own meat using hanger steak, 666 00:26:07,266 --> 00:26:10,600 short rib, and New York strip with all the fat. 667 00:26:10,600 --> 00:26:12,567 Bone marrow is known as God's butter, 668 00:26:12,567 --> 00:26:16,000 so that makes it luxurious and elevated on its own. 669 00:26:16,000 --> 00:26:18,000 I want to do a pickled slaw because I know that 670 00:26:18,000 --> 00:26:20,367 I have a very fatty burger. 671 00:26:20,367 --> 00:26:24,100 Gingery is the furthest thing from anything that I do, 672 00:26:24,100 --> 00:26:26,100 but I think it'll work perfect in my slaw. 673 00:26:26,100 --> 00:26:27,367 Pickled ginger. 674 00:26:27,367 --> 00:26:29,367 -Pickled ginger. -Awesome. 675 00:26:29,367 --> 00:26:31,000 -There you go, sunshine. -Thank you. 676 00:26:31,000 --> 00:26:33,000 I have to use dragon fruit. 677 00:26:33,000 --> 00:26:34,700 Right here, perfect. 678 00:26:40,000 --> 00:26:41,000 Got some dragon fruit. 679 00:26:42,000 --> 00:26:44,166 Chef, I thought I'd grab you some dragon fruit 680 00:26:44,166 --> 00:26:46,467 -since you grabbed star fruit. -Oh, thank you. 681 00:26:46,467 --> 00:26:48,000 You're welcome, bud. 682 00:26:48,000 --> 00:26:50,266 I don't think John knows what he's doing with dragon fruit. 683 00:26:50,266 --> 00:26:52,000 [John] Never had a dragon fruit. 684 00:26:52,000 --> 00:26:53,600 It's very nerve-wracking. 685 00:26:57,400 --> 00:26:59,000 This is fun. We've got three incredible Triple D chefs 686 00:26:59,000 --> 00:27:01,000 making an elevated comfort classic 687 00:27:01,000 --> 00:27:04,400 using the dragon fruit, the ginger, the standing mixer. 688 00:27:04,400 --> 00:27:07,000 It's so exciting to watch these chefs go at it now. 689 00:27:07,000 --> 00:27:08,734 I'm glad Guy kept all three of them. 690 00:27:11,300 --> 00:27:14,066 -They want gingery. -Chef, making dumplings. 691 00:27:14,066 --> 00:27:15,867 -Yes, Chef. -Ah. 692 00:27:15,867 --> 00:27:18,600 Pork and cabbage and ginger dumpling. 693 00:27:18,600 --> 00:27:21,166 I love dumplings. They are my number one comfort food. 694 00:27:21,166 --> 00:27:22,634 We're gonna put ginger in here, 695 00:27:22,634 --> 00:27:27,600 and I'm going to elevate it by using blue mushrooms and chanterelles. 696 00:27:30,000 --> 00:27:31,800 Talk to me about dragon fruit. 697 00:27:31,800 --> 00:27:33,967 Chef, I enjoy eating dragon fruit, 698 00:27:33,967 --> 00:27:36,266 but I've never used it in a savory application. 699 00:27:36,266 --> 00:27:38,000 The red ones tend to be sweeter. 700 00:27:38,000 --> 00:27:39,200 Sweeter. Got it. 701 00:27:39,200 --> 00:27:41,667 I am going to incorporate the dragon fruit 702 00:27:41,667 --> 00:27:44,000 into my dumpling filling. 703 00:27:44,000 --> 00:27:46,367 I'm also going to make a dragon fruit pickle 704 00:27:46,367 --> 00:27:49,900 to garnish the plate, which I think ties into the elevated part. 705 00:27:49,900 --> 00:27:51,000 [Guy] Red wine vinegar. 706 00:27:51,367 --> 00:27:53,100 -Some sugar? -Yes, Chef. 707 00:27:53,100 --> 00:27:56,367 -There better be extra. -With extra time, I can make extra dumps. 708 00:27:56,367 --> 00:27:57,333 Oh, yeah. 709 00:27:57,333 --> 00:27:59,233 I like how that little sales pitch happened. 710 00:28:00,400 --> 00:28:03,200 Next is this, dumpling filling, 711 00:28:03,200 --> 00:28:07,233 mushrooms, cabbage, and ginger, and cork. 712 00:28:13,266 --> 00:28:15,600 Sesame oil, soy. 713 00:28:17,066 --> 00:28:18,600 I start working on these dumplings 714 00:28:18,600 --> 00:28:20,100 because the clock is ticking, 715 00:28:20,100 --> 00:28:23,500 and this is probably the most challenging part to execute. 716 00:28:23,667 --> 00:28:25,266 [exhales] 717 00:28:25,266 --> 00:28:27,400 When I was a kid, we would sit around a table 718 00:28:27,400 --> 00:28:30,567 and create this kind of like dumpling assembly line. 719 00:28:30,567 --> 00:28:34,100 My Nai Nai, she only speaks Mandarin Chinese. 720 00:28:34,100 --> 00:28:36,600 We were able to really connect with each other 721 00:28:36,600 --> 00:28:38,066 through making dumplings. 722 00:28:38,066 --> 00:28:39,700 [Guy] Look at you knocking these out. 723 00:28:39,700 --> 00:28:41,166 How many do you make a day? 724 00:28:41,166 --> 00:28:43,166 We make around 500 a day. 725 00:28:43,166 --> 00:28:46,166 And so it means a lot playing to take my team 726 00:28:46,166 --> 00:28:48,667 on an amazing trip to Asia and share some of 727 00:28:48,667 --> 00:28:52,166 the inspiration that has fueled my passion for food 728 00:28:52,166 --> 00:28:53,066 and for the industry. 729 00:28:56,500 --> 00:28:58,900 Oh wait, I forgot to put this in there. 730 00:28:58,900 --> 00:29:01,567 I realized that I forgot to add the dragon fruit 731 00:29:01,567 --> 00:29:02,567 to the dumpling filling. 732 00:29:02,567 --> 00:29:03,700 I've made a grave mistake. 733 00:29:03,700 --> 00:29:06,467 I'm a little bit worried about 734 00:29:06,467 --> 00:29:08,467 the dragon fruit component of the dish. 735 00:29:08,467 --> 00:29:11,900 I need to bring an extra element of the dragon fruit 736 00:29:11,900 --> 00:29:14,333 to show the judges that I know how to play the game. 737 00:29:14,700 --> 00:29:16,400 The pickle. 738 00:29:16,400 --> 00:29:18,500 Pickled dragon fruit for garnish. 739 00:29:18,500 --> 00:29:19,800 It's not going to be enough. 740 00:29:20,767 --> 00:29:22,100 Oh, my hands are shaking. 741 00:29:23,166 --> 00:29:24,667 Don't burn your almonds. 742 00:29:24,667 --> 00:29:25,867 Jacob, what's on the menu? 743 00:29:25,867 --> 00:29:29,000 We're doing halibut almondine, classic French comfort food. 744 00:29:29,000 --> 00:29:31,767 -We serve it every day. -And what are you not using? 745 00:29:31,767 --> 00:29:34,300 -Not using the dragon fruit. -And where are you going to use the ginger? 746 00:29:34,300 --> 00:29:36,100 I think it'll play well with the brown butter almonds. 747 00:29:36,100 --> 00:29:38,467 I'm also going to use it as an ingredient in 748 00:29:38,467 --> 00:29:39,800 my mashed potato. 749 00:29:39,800 --> 00:29:42,266 -Got it. -Let's get these potatoes done. 750 00:29:42,266 --> 00:29:45,900 Once they were cooked enough to turn into mashed potatoes, 751 00:29:45,900 --> 00:29:47,400 I strained them out 752 00:29:47,967 --> 00:29:49,667 in my stand mixer, 753 00:29:49,667 --> 00:29:51,300 got them whipped up really quickly. 754 00:29:53,767 --> 00:29:55,667 Sour cream, the mashed potatoes 755 00:29:55,667 --> 00:29:57,400 will have the ginger in it also. 756 00:29:57,400 --> 00:29:59,800 Don't just bury that thing. Make sure it gets some highlight. 757 00:29:59,800 --> 00:30:01,667 Got it. Super gingery. 758 00:30:01,667 --> 00:30:03,400 Trying to get more in there now. 759 00:30:03,400 --> 00:30:04,967 My wife Brooke and I have been working 760 00:30:04,967 --> 00:30:07,900 really, really hard for the past 30 years in this industry. 761 00:30:07,900 --> 00:30:10,467 And it would be nice to take this $20,000 762 00:30:10,467 --> 00:30:12,867 and give her a nice little vacation. 763 00:30:12,867 --> 00:30:15,667 Going somewhere like Portugal, really explore some food 764 00:30:15,667 --> 00:30:16,600 I've never been a part of. 765 00:30:18,300 --> 00:30:19,567 [Guy] How are those potatoes coming, chef? 766 00:30:19,567 --> 00:30:21,266 -I'm not mad at it. -Very good. 767 00:30:21,266 --> 00:30:23,300 [Jacob] It turned out gingery. Wonderful. 768 00:30:26,300 --> 00:30:28,000 Stand mixer, not a problem. 769 00:30:28,000 --> 00:30:30,233 I'm going to use it to grind my meat. 770 00:30:32,100 --> 00:30:34,600 I take it that you're making some burgers. 771 00:30:34,600 --> 00:30:38,000 -Yes, sir. -Short ribs, New Yorks, and what else? 772 00:30:38,000 --> 00:30:39,000 Hanger. 773 00:30:39,000 --> 00:30:41,000 [Guy] Nice little variety. 774 00:30:41,000 --> 00:30:43,467 And I like to elevate it with bone marrow. 775 00:30:43,467 --> 00:30:45,867 Some good white fat in there. Okay. 776 00:30:45,867 --> 00:30:48,100 The carrot and the daikon are going to get pickled? 777 00:30:48,100 --> 00:30:50,700 -Yes, pickled in a slaw. -Got it. 778 00:30:50,700 --> 00:30:53,767 -Pickled ginger. -Pretty big pieces to be throwing in like that, 779 00:30:53,767 --> 00:30:55,000 don't you think? 780 00:30:55,000 --> 00:30:56,567 You're not going to julienne those? 781 00:30:56,567 --> 00:30:58,700 -It's going to act like a pickle. -Okay. 782 00:30:58,700 --> 00:31:02,233 [John] I'm going to add my red wine vinegar and pickling liquid. 783 00:31:03,300 --> 00:31:05,500 Chop up and add my napa cabbage. 784 00:31:05,500 --> 00:31:07,767 Have you worked with dragon fruit before, chef? 785 00:31:07,767 --> 00:31:10,533 [Jacob] No, I have never worked with dragon fruit. 786 00:31:12,200 --> 00:31:13,367 Lightly pickled pickle. 787 00:31:13,367 --> 00:31:16,767 The dragon fruit had a very sour, 788 00:31:16,767 --> 00:31:19,000 pickly kind of flavor to it. 789 00:31:19,000 --> 00:31:20,634 I think it'll work perfect in my slaw. 790 00:31:21,000 --> 00:31:22,467 Little slaw going. 791 00:31:22,467 --> 00:31:25,900 The slaw is going to help balance out the fatty burger. 792 00:31:27,266 --> 00:31:30,266 Jacob, John, Sarah, 18 minutes, 18 to go. 793 00:31:30,266 --> 00:31:31,734 [Sarah] My dumplings are cooking. 794 00:31:32,266 --> 00:31:33,500 Back to my dragon fruit. 795 00:31:33,500 --> 00:31:34,700 Okay. 796 00:31:34,700 --> 00:31:38,266 I'm going to incorporate it into this dumpling sauce. Ah! 797 00:31:38,266 --> 00:31:41,567 White dragon fruit. It has a very, like, neutral taste to it. 798 00:31:41,567 --> 00:31:44,767 I use the white dragon fruit as a vessel 799 00:31:44,767 --> 00:31:46,767 to carry other flavors. 800 00:31:46,767 --> 00:31:50,634 Sugar, black vinegar, soy sauce. 801 00:31:51,367 --> 00:31:52,800 I'm going to add more ginger. 802 00:31:53,967 --> 00:31:55,700 Where is the? Oh. 803 00:31:56,767 --> 00:31:58,100 [Guy] What do you got there, Chef? 804 00:31:58,100 --> 00:32:00,467 Chef, it is a dragon fruit sauce for the dumplings. 805 00:32:00,467 --> 00:32:01,800 Oh, good idea. 806 00:32:02,166 --> 00:32:03,300 And it's gingery. 807 00:32:05,066 --> 00:32:06,500 -That's delicious. -Thank you. 808 00:32:07,100 --> 00:32:08,600 Asparagus. 809 00:32:08,600 --> 00:32:11,367 All right, Chef, when's the almondine gonna get started? 810 00:32:11,367 --> 00:32:13,900 I got almonds in the oven. Thanks for reminding me. 811 00:32:13,900 --> 00:32:16,000 Yeah, right. Almonds are toasted. 812 00:32:16,767 --> 00:32:18,200 And add a little brown butter. 813 00:32:18,200 --> 00:32:20,266 And then some real fresh ginger. 814 00:32:20,266 --> 00:32:22,767 At that point, they just rested until the end. 815 00:32:22,767 --> 00:32:24,033 So we're ready for them? 816 00:32:25,367 --> 00:32:27,767 -Then put it in the pan. -Halibut. 817 00:32:27,767 --> 00:32:28,934 I love it. 818 00:32:28,934 --> 00:32:30,900 -You've got to really time this, right? -You're right. 819 00:32:30,900 --> 00:32:33,333 -Halibut does overcook very easily. -Very fast. 820 00:32:37,600 --> 00:32:38,634 20 seconds. 821 00:32:40,867 --> 00:32:43,467 [John] Time to make my patties. 822 00:32:43,467 --> 00:32:46,133 -Chef, how much salt's on those? -Good amount. 823 00:32:48,100 --> 00:32:49,367 Put it on the plancha. 824 00:32:49,367 --> 00:32:52,600 I have put my blood, sweat, and tear into my restaurant, 825 00:32:52,600 --> 00:32:53,567 into this craft. 826 00:32:53,567 --> 00:32:56,266 Lots of things that you can do with $20,000. 827 00:32:56,266 --> 00:32:59,400 Some of it is to give back to others. 828 00:33:01,300 --> 00:33:03,967 My wife and I have five children. 829 00:33:03,967 --> 00:33:05,467 We want to give free swim lessons 830 00:33:05,467 --> 00:33:08,467 to people that can't afford them because we had 831 00:33:08,467 --> 00:33:10,166 an experience with our young child. 832 00:33:10,166 --> 00:33:11,834 That's my way of paying it forward. 833 00:33:13,000 --> 00:33:15,200 Never crossed my mind to do a side dish. 834 00:33:15,200 --> 00:33:18,400 I thought with bone marrow dripping down your face, 835 00:33:18,400 --> 00:33:20,000 you didn't need French fries. 836 00:33:20,000 --> 00:33:20,767 Very nice. 837 00:33:22,600 --> 00:33:25,100 [Guy] Four minutes, four to go. 838 00:33:25,100 --> 00:33:27,867 [Jacob] Opened my oven to check the halibut. 839 00:33:27,867 --> 00:33:30,066 I believe that fish was very nicely cooked. 840 00:33:30,066 --> 00:33:31,900 Getting hungry looking at this. 841 00:33:31,900 --> 00:33:34,266 Put down a dollop of those gingery, 842 00:33:34,266 --> 00:33:38,133 whipped potatoes, rested halibut right on top. 843 00:33:39,467 --> 00:33:42,467 After that, my perfectly toasted crunchy almondine 844 00:33:42,467 --> 00:33:43,700 with ginger. 845 00:33:45,266 --> 00:33:46,734 [Guy] Two and a half minutes. 846 00:33:48,000 --> 00:33:51,333 [John] Now my patties are done. They look perfect. 847 00:33:51,700 --> 00:33:53,133 I put my hamburger on. 848 00:33:56,166 --> 00:33:59,567 I taste my slaw. Ginger, pickly. 849 00:33:59,567 --> 00:34:01,367 I am very happy with it. 850 00:34:01,367 --> 00:34:02,800 -Good looking food. -Wow. 851 00:34:05,400 --> 00:34:06,600 [Guy] 90 seconds. 852 00:34:06,867 --> 00:34:08,667 Woo! 853 00:34:08,667 --> 00:34:11,367 [Sarah] So I start by putting my dragon fruit sauce 854 00:34:11,367 --> 00:34:12,367 at the base of the plate. 855 00:34:13,767 --> 00:34:15,900 Dumplings have floated to the top of the water, 856 00:34:15,900 --> 00:34:17,467 so I know that they're done. 857 00:34:17,467 --> 00:34:20,600 No, I lost the dumpling. 858 00:34:21,667 --> 00:34:22,700 I taste them. 859 00:34:22,700 --> 00:34:23,967 Yes, flavor is good. 860 00:34:23,967 --> 00:34:26,133 30 seconds, chefs, 30 seconds. 861 00:34:27,200 --> 00:34:29,233 I add my boiled dumplings. 862 00:34:29,867 --> 00:34:31,300 Next is this. 863 00:34:34,000 --> 00:34:35,567 [humming] 864 00:34:35,567 --> 00:34:39,567 Five, four, three, two, one. 865 00:34:39,567 --> 00:34:40,467 That's it, folks. 866 00:34:40,467 --> 00:34:42,000 -Done. -Wow. 867 00:34:42,000 --> 00:34:46,000 -Nice. Nice, guys. -Great job, Triple D team. 868 00:34:46,900 --> 00:34:47,967 Judges, this is it. 869 00:34:47,967 --> 00:34:50,500 Our chefs had to make an elevated cup for classic, 870 00:34:50,500 --> 00:34:53,367 and the Dice of Doom, well, they decided 871 00:34:53,367 --> 00:34:57,367 that it would be gingery, it would incorporate dragon fruit, 872 00:34:57,367 --> 00:34:59,100 and the use of a stand mixer. 873 00:34:59,100 --> 00:35:01,367 Up first, Chef John, what do you got for us, bud? 874 00:35:01,367 --> 00:35:05,166 I know I'm a taco joint, but we also have been nominated 875 00:35:05,166 --> 00:35:07,834 -Best Burger in Boise on our pop-ups. -What? 876 00:35:08,266 --> 00:35:09,800 Yes, sir. 877 00:35:09,800 --> 00:35:13,767 I made the elevated burger with New York, short rib, 878 00:35:13,767 --> 00:35:14,934 and hanger steak. 879 00:35:14,934 --> 00:35:18,867 The garnish is a little pickled slaw with dragon fruit. 880 00:35:18,867 --> 00:35:22,000 Pickled ginger I used in that instead of regular ginger. 881 00:35:22,567 --> 00:35:25,100 You're the Birria King of Boise, 882 00:35:25,100 --> 00:35:27,400 and yet you also do pop-up burger joints. 883 00:35:27,400 --> 00:35:29,800 -Pop-up burger, pop-up ramen. -Pop-up ramen? 884 00:35:29,800 --> 00:35:31,066 Yes, sir. 885 00:35:31,066 --> 00:35:33,500 Okay, United Nations, slow your roll. 886 00:35:34,767 --> 00:35:37,767 Chef John, the burgers, dynamite, 887 00:35:37,767 --> 00:35:39,900 elevated comfort classic. I think you nailed it. 888 00:35:39,900 --> 00:35:41,767 That bone marrow is coming through. 889 00:35:41,767 --> 00:35:45,000 I feel like I'm really rich and lucky right now 890 00:35:45,000 --> 00:35:47,000 to be eating this bone marrow burger. 891 00:35:47,000 --> 00:35:49,166 One of your things was the stand mixer, 892 00:35:49,166 --> 00:35:51,166 and you used it for the meat grinder. 893 00:35:51,166 --> 00:35:53,600 Super smart gameplay. 894 00:35:53,600 --> 00:35:56,000 I mean, this burger is delicious. 895 00:35:56,000 --> 00:35:57,667 But when we go back to the dice, 896 00:35:57,667 --> 00:35:59,467 I was eating the first two bites. 897 00:35:59,467 --> 00:36:00,634 I didn't get any ginger. 898 00:36:00,634 --> 00:36:03,700 -And then I got the ginger in the third bite. -Okay. 899 00:36:03,700 --> 00:36:05,467 So there's a little ginger with the ginger. 900 00:36:05,467 --> 00:36:06,800 -Yeah. -Got it. 901 00:36:06,800 --> 00:36:09,200 Chef John, I'm not getting the dragon fruit at all. 902 00:36:09,200 --> 00:36:10,467 Where is it? 903 00:36:10,467 --> 00:36:12,767 It's julienne in there. It's very subtle. 904 00:36:12,767 --> 00:36:15,600 With let it roll, I got to see these ingredients. 905 00:36:15,667 --> 00:36:16,867 Heard. 906 00:36:16,867 --> 00:36:19,266 All right, up next, Chef Jacob, what do you got for us? 907 00:36:19,266 --> 00:36:21,000 When I thought elevated comfort food, 908 00:36:21,000 --> 00:36:22,467 I thought French food. 909 00:36:22,467 --> 00:36:24,500 So I made halibut almondine, 910 00:36:24,500 --> 00:36:26,867 sauteed asparagus, classic combo. 911 00:36:26,867 --> 00:36:29,300 And then to kind of throw a little American twist in there, 912 00:36:29,300 --> 00:36:31,200 I made mashed potatoes as well. 913 00:36:31,200 --> 00:36:33,467 There is a little ginger in the brown butter almonds. 914 00:36:33,467 --> 00:36:36,166 There is ginger in the mashed potatoes. 915 00:36:36,166 --> 00:36:39,266 Chef Jacob, your dish in the first round was so good, 916 00:36:39,266 --> 00:36:41,266 you earned your advantage. 917 00:36:41,266 --> 00:36:43,567 And giving back the dragon fruit was awesome, 918 00:36:43,567 --> 00:36:46,166 because this dish couldn't take the dragon fruit. 919 00:36:46,166 --> 00:36:48,667 I think you created a beautiful elevated comfort classic. 920 00:36:48,667 --> 00:36:49,667 Thank you. 921 00:36:49,667 --> 00:36:52,867 Jacob, buttery almond sauce is just beautiful. 922 00:36:52,867 --> 00:36:55,867 It adds a luscious quality to the entire dish. 923 00:36:55,867 --> 00:36:59,400 The one thing, I'm not loving the skins on the potatoes. 924 00:36:59,400 --> 00:37:01,567 They feel like almost a little chalky. 925 00:37:01,567 --> 00:37:04,767 -And I think you had the time to go ahead and peel them. -Mm-hmm. 926 00:37:04,767 --> 00:37:06,066 [Marc] Talk about technique. 927 00:37:06,066 --> 00:37:08,800 I am incredibly impressed with your range. 928 00:37:08,800 --> 00:37:11,567 The halibut is not overcooked. Really, really nice. 929 00:37:11,567 --> 00:37:13,767 The ginger is turned down a little bit. 930 00:37:13,767 --> 00:37:15,066 I mean, it was one of the dice. 931 00:37:15,066 --> 00:37:17,500 I think you could have gone a little farther with the ginger. 932 00:37:17,500 --> 00:37:18,767 Thank you. 933 00:37:18,767 --> 00:37:20,166 Great to save me some. 934 00:37:20,166 --> 00:37:21,600 Hang on. Let me just get a bite. 935 00:37:23,567 --> 00:37:25,166 [laughs] 936 00:37:25,166 --> 00:37:26,867 -All right, nice job, Chef. -Thank you. 937 00:37:26,867 --> 00:37:29,400 Last but not least, Chef Sarah, what do you have for us? 938 00:37:29,400 --> 00:37:32,200 Today, for my elevated comfort classic, 939 00:37:32,200 --> 00:37:35,300 I have made dumplings, made the filling using 940 00:37:35,300 --> 00:37:39,367 the stand mixer with pork, blue mushrooms, chanterelles, 941 00:37:39,367 --> 00:37:40,433 and ginger. 942 00:37:40,433 --> 00:37:43,867 -Here, I used the dragon fruit in two ways. -Wow. 943 00:37:43,867 --> 00:37:45,367 Pickled red dragon fruit. 944 00:37:45,367 --> 00:37:49,800 At the base of the plate is a ginger and dragon fruit sauce. 945 00:37:49,800 --> 00:37:52,266 Is this the type of dumpling you do? Do you do a pork? 946 00:37:52,266 --> 00:37:55,667 We do a pork and cabbage and ginger dumpling, 947 00:37:55,667 --> 00:37:57,266 and it's our most popular dumpling. 948 00:37:57,266 --> 00:37:59,300 -Did you bring me any? -I did not. 949 00:38:01,300 --> 00:38:03,166 Sarah, starting off by looking at it, 950 00:38:03,166 --> 00:38:05,900 when you think of elevated, it was a beautiful dish. 951 00:38:05,900 --> 00:38:09,000 The color of the dragon fruit, the gameplay here, 952 00:38:09,000 --> 00:38:12,266 the mixer, the ginger, dragon fruit used two ways. 953 00:38:12,266 --> 00:38:14,166 -You nailed the game. -Thank you. 954 00:38:14,166 --> 00:38:17,000 Chef Sarah, I'm getting lots of ginger, 955 00:38:17,000 --> 00:38:19,400 lots of ginger, and that is the challenge. 956 00:38:19,400 --> 00:38:21,000 But I want more filling. 957 00:38:21,000 --> 00:38:23,567 I'm not sure if they were just tough to fill, 958 00:38:23,567 --> 00:38:27,367 but it feels like that part is just like off just a teeny bit. 959 00:38:27,367 --> 00:38:28,166 Thank you. 960 00:38:28,166 --> 00:38:30,100 That sauce with the dragon fruit is 961 00:38:30,100 --> 00:38:33,467 a really nice contrast to the richness of the pork dumpling. 962 00:38:33,467 --> 00:38:35,700 I wish the dragon fruit was a little less sweet. 963 00:38:35,700 --> 00:38:37,467 I think you used a lot of sugar in there. 964 00:38:37,467 --> 00:38:40,500 A little vinegar forward, a little bit more of that sour 965 00:38:40,500 --> 00:38:42,300 would have been nice for me. 966 00:38:42,300 --> 00:38:43,200 Thank you. 967 00:38:43,200 --> 00:38:45,467 Chefs, what a tough discussion coming up. 968 00:38:45,467 --> 00:38:47,066 We're going to send you back to the kitchens. 969 00:38:47,066 --> 00:38:48,300 We'll call you back when we have a decision. 970 00:38:48,300 --> 00:38:49,367 -Thank you. -Thank you. 971 00:38:49,367 --> 00:38:52,500 Judges whose elevated comfort food is going down, 972 00:38:52,500 --> 00:38:54,000 -going down hard. -[Catherine] It's tough. 973 00:38:54,000 --> 00:38:55,600 Jacob's dish was phenomenal. 974 00:38:55,600 --> 00:38:58,266 [Catherine] He really, like, went for it across the board. 975 00:38:58,266 --> 00:39:00,467 For me, that, like, Sarah knocks this 976 00:39:00,467 --> 00:39:03,000 out of the park is just the gameplay itself. 977 00:39:03,000 --> 00:39:05,166 She did use dragon fruit in two different ways. 978 00:39:05,166 --> 00:39:06,133 I think that's impressive. 979 00:39:06,133 --> 00:39:08,166 And I thought John's burger was delicious. 980 00:39:08,166 --> 00:39:09,800 -John's burger was delicious. -The bone marrow. 981 00:39:09,800 --> 00:39:11,700 -This was spot on. -To me, it was elevated. 982 00:39:11,700 --> 00:39:12,734 [Guy] Who's it going to be? 983 00:39:19,166 --> 00:39:21,467 Chefs, it's nerve-wracking. 984 00:39:21,467 --> 00:39:24,233 The judges did not decide on this unanimously. 985 00:39:24,900 --> 00:39:26,567 But there is a winner. 986 00:39:26,567 --> 00:39:29,400 Ladies and gentlemen, the winner of the Triple D 987 00:39:29,400 --> 00:39:31,900 New School competition is... 988 00:39:34,667 --> 00:39:35,734 Congratulations... 989 00:39:36,700 --> 00:39:38,066 Chef Jacob. 990 00:39:38,066 --> 00:39:39,266 -Wow. -[Guy] Well done. 991 00:39:39,266 --> 00:39:42,767 -Thank you. Thank you. -[all clapping] 992 00:39:42,767 --> 00:39:45,867 [Guy] Sarah and John, I'll say this to you. 993 00:39:45,867 --> 00:39:47,200 Restaurants are awesome. 994 00:39:47,200 --> 00:39:49,367 If you get a chance, if you're going to Boise 995 00:39:49,367 --> 00:39:50,800 or you're going to Memphis, Tennessee, 996 00:39:50,800 --> 00:39:53,200 these are must visits on the Triple D list. 997 00:39:53,200 --> 00:39:54,800 And it was so great to have both of you. 998 00:39:56,100 --> 00:39:57,200 -You're awesome. -Thank you. 999 00:39:57,200 --> 00:39:59,467 I cooked my butt off, so I'm pretty proud of myself. 1000 00:39:59,467 --> 00:40:01,266 -Big man. -Thank you. 1001 00:40:01,266 --> 00:40:04,066 [John] It was a lot of fun using dragon fruit. 1002 00:40:04,066 --> 00:40:05,367 Haven't done that ever. 1003 00:40:05,367 --> 00:40:07,700 I'll probably go home and buy dragon fruit 1004 00:40:07,700 --> 00:40:08,800 because it was really good. 1005 00:40:10,967 --> 00:40:12,900 -Chef Jacob, well done. -Yay. 1006 00:40:12,900 --> 00:40:14,000 Thank you all. 1007 00:40:14,000 --> 00:40:14,834 We're gonna go after some money. 1008 00:40:14,834 --> 00:40:16,000 What are you gonna do with the cash? 1009 00:40:16,000 --> 00:40:18,066 Treat my wife to some downtime. 1010 00:40:18,066 --> 00:40:19,867 A nice little vacation would be good. 1011 00:40:19,867 --> 00:40:22,667 We've been working pretty hard for the past nine years, 1012 00:40:22,667 --> 00:40:24,266 so this will be well deserved. 1013 00:40:24,266 --> 00:40:26,000 [Guy] Give it up for the champ, congratulations. 1014 00:40:26,000 --> 00:40:27,500 Come on over and say hi to the judges. 1015 00:40:27,500 --> 00:40:28,533 [Catherine] Nice. 1016 00:40:32,100 --> 00:40:33,700 I've got a couple of ways 1017 00:40:34,367 --> 00:40:36,500 that you could win up to 20,000 bucks. 1018 00:40:36,500 --> 00:40:39,367 -Okay. -So, first thing we can do is the shopping spree. 1019 00:40:39,367 --> 00:40:42,667 Give you two minutes and I'll give you five clues 1020 00:40:42,667 --> 00:40:43,900 that are food clues. 1021 00:40:44,567 --> 00:40:46,066 And you go around the store, 1022 00:40:46,066 --> 00:40:48,767 you solve the clue, you find that food item, 1023 00:40:48,767 --> 00:40:51,467 you put it in your cart, I'll give you 4,000 bucks. 1024 00:40:51,467 --> 00:40:55,367 You get all five of them, you win $20,000. 1025 00:40:55,367 --> 00:40:58,667 Or you can skip the shenanigans 1026 00:40:58,667 --> 00:41:02,000 and you could go to the mystery check. 1027 00:41:02,800 --> 00:41:04,634 It's located right behind that door. 1028 00:41:05,867 --> 00:41:07,767 Mystery check's going to be available tonight 1029 00:41:07,767 --> 00:41:12,300 for anywhere between $14,000 to $20,000. 1030 00:41:13,166 --> 00:41:14,533 So what do you think you want to do? 1031 00:41:16,367 --> 00:41:18,266 -[sighs] I don't know. -What is your gut telling you? 1032 00:41:18,266 --> 00:41:20,200 Gut's telling me to try to not answer 1033 00:41:20,200 --> 00:41:22,100 too many questions at this point. 1034 00:41:22,100 --> 00:41:23,166 [laughing] 1035 00:41:23,166 --> 00:41:25,300 -What are you going to do? -Let's go for the check. 1036 00:41:25,300 --> 00:41:26,333 Okay. 1037 00:41:27,000 --> 00:41:28,667 Open those doors. Here we go. 1038 00:41:28,667 --> 00:41:31,433 The check for the champ, Chef Jacob. 1039 00:41:32,467 --> 00:41:36,100 $17,499. 1040 00:41:36,100 --> 00:41:37,266 Wow, that's amazing. 1041 00:41:37,266 --> 00:41:38,467 Doesn't get any better than that. 1042 00:41:38,467 --> 00:41:40,166 [Jacob] I just won Guy's Grocery Games. 1043 00:41:40,166 --> 00:41:42,266 Hey, Brooke, looks like we're going on that vacation 1044 00:41:42,266 --> 00:41:44,100 we've been wanting to go to. Feels great. 1045 00:41:44,300 --> 00:41:46,367 $17,499. 1046 00:41:46,367 --> 00:41:48,567 That will make a dynamite vacation. 1047 00:41:48,567 --> 00:41:49,634 There you see it happen. 1048 00:41:49,634 --> 00:41:52,266 Triple D on Triple G. Doesn't get any better. 1049 00:41:52,266 --> 00:41:54,066 See you next week, Guy's Grocery Games. 1050 00:41:54,066 --> 00:41:55,667 -Adios. -Yeah, thank you. 1051 00:41:55,667 --> 00:41:58,300 -Well done, my friends. -Wow. 1052 00:41:58,300 --> 00:42:00,166 -Congratulations. -Nice job.