1 00:00:01,467 --> 00:00:04,767 [car engines revving] 2 00:00:04,767 --> 00:00:07,367 I've invited eight of Triple D's greatest chefs here 3 00:00:07,367 --> 00:00:10,200 to Flavortown Market to compete the first ever 4 00:00:10,367 --> 00:00:12,367 Triple D Legends Tournament. 5 00:00:13,467 --> 00:00:15,266 The championship is on the line here. 6 00:00:15,433 --> 00:00:19,900 To win, they'll have to complete the Flavortown 500, 7 00:00:20,066 --> 00:00:23,000 a virtual race course with culinary pit stops 8 00:00:23,166 --> 00:00:24,300 along the way. 9 00:00:24,300 --> 00:00:26,800 The chef who successfully navigates five legs of this 10 00:00:26,967 --> 00:00:30,066 epic course, while serving up Triple D worthy courses, 11 00:00:30,233 --> 00:00:34,166 will win the championship and a whopping $30,000. 12 00:00:34,166 --> 00:00:37,467 The money, the trophy, the title. 13 00:00:38,767 --> 00:00:42,400 The race to victory as our six remaining chefs battle to get 14 00:00:42,567 --> 00:00:44,367 the most mileage for their grocery money 15 00:00:44,533 --> 00:00:49,300 on Budget Bridge in an extreme team budget battle. 16 00:00:49,467 --> 00:00:51,467 [all booing] 17 00:00:51,467 --> 00:00:53,500 Obviously, our cuisines don't match. 18 00:00:53,667 --> 00:00:54,767 I don't like necessarily 19 00:00:54,934 --> 00:00:57,100 having my fate in someone else's hands. 20 00:00:57,266 --> 00:00:58,900 I'm gonna get some cheese sauce in your beard. 21 00:00:59,066 --> 00:01:01,000 Is that cinnamon in the tomato sauce? 22 00:01:01,166 --> 00:01:02,800 -Yes, sir. -Oh. 23 00:01:02,967 --> 00:01:04,033 Oh, god, no. 24 00:01:04,033 --> 00:01:06,300 It's leg three of the Triple D Legends Tournament, 25 00:01:06,467 --> 00:01:08,800 tonight on Triple G. 26 00:01:11,266 --> 00:01:13,467 So let's bring out the six remaining contenders 27 00:01:13,634 --> 00:01:15,667 for the triple D championship. 28 00:01:18,000 --> 00:01:20,867 Last week, I was this close to going home. 29 00:01:20,867 --> 00:01:24,000 [Guy] Chef Hales, I know this is just burning you up. 30 00:01:24,000 --> 00:01:28,266 You have the top echelon of chefs. 31 00:01:28,266 --> 00:01:30,467 Very, very difficult competition in this. 32 00:01:30,634 --> 00:01:32,567 Maybe I got a little overconfident. 33 00:01:32,567 --> 00:01:34,100 This is not going to happen again. 34 00:01:34,100 --> 00:01:35,667 -What's up, my Guy? -[Guy] Big smiles. 35 00:01:35,667 --> 00:01:36,700 Yes, sir. 36 00:01:36,700 --> 00:01:37,900 [Oniel] All my competitors, they have something 37 00:01:38,066 --> 00:01:39,000 unique about them. 38 00:01:39,000 --> 00:01:40,867 Here we go. Here we go. 39 00:01:41,033 --> 00:01:43,166 For instance Eric, he's not even Mexican, and this guy makes some 40 00:01:43,333 --> 00:01:45,867 of the best Mexican dishes you could think of. 41 00:01:45,867 --> 00:01:47,066 Bobby The Butcher. 42 00:01:47,066 --> 00:01:49,166 Bobby and all the other guys that's coming, I really don't 43 00:01:49,333 --> 00:01:50,367 care what you won before, 44 00:01:50,533 --> 00:01:51,667 how long you been here doing it. 45 00:01:51,667 --> 00:01:54,266 There's a new sheriff in town. Chef O. 46 00:01:54,266 --> 00:01:56,066 Uh, one, two, three. 47 00:01:56,233 --> 00:01:58,967 There's six of us, but there's only three carts. 48 00:01:59,133 --> 00:02:00,467 Yeah, this isn't gonna go well. 49 00:02:00,467 --> 00:02:02,100 Anyhow, let's not worry about this. 50 00:02:02,100 --> 00:02:05,667 Congratulations. You've aced this race so far. 51 00:02:05,834 --> 00:02:08,967 Let's take a look at what's next on the Flavortown 500 52 00:02:09,133 --> 00:02:10,166 race course. 53 00:02:10,333 --> 00:02:12,266 You've survived Guilty Pleasures, 54 00:02:12,266 --> 00:02:15,367 you've survived Brunch Boulevard, 55 00:02:15,533 --> 00:02:18,567 but to win the $30,000 grand prize, you're gonna have 56 00:02:18,567 --> 00:02:22,400 to conquer three more of the Flavortown food stops. 57 00:02:22,567 --> 00:02:25,100 Week three, six chefs left, and it feels like there's 58 00:02:25,266 --> 00:02:26,367 a long way to go. 59 00:02:26,367 --> 00:02:28,700 I'm one of the most recent triple D chefs. 60 00:02:28,867 --> 00:02:31,100 As the new guy in town, I'm definitely getting a little 61 00:02:31,266 --> 00:02:32,500 momentum here in Flavortown. 62 00:02:32,667 --> 00:02:34,266 I haven't been on the bottom yet. 63 00:02:34,433 --> 00:02:37,767 And the next destination, probably our most demanding, 64 00:02:37,767 --> 00:02:40,467 and that is... Budget Bridge. 65 00:02:42,066 --> 00:02:43,200 Budget Bridge. 66 00:02:43,200 --> 00:02:45,567 Now, to cross this one, you'll have to be able to stop 67 00:02:45,567 --> 00:02:48,400 on a dime and shop on a dollar. Ba-dum-bum. 68 00:02:48,567 --> 00:02:50,066 I'll be here all week. 69 00:02:50,233 --> 00:02:53,567 You'll have to deliver dishes that taste like a million bucks 70 00:02:53,734 --> 00:02:55,900 on a meager grocery budget. 71 00:02:56,066 --> 00:02:57,900 But that's what we do as Triple D chefs, right? 72 00:02:58,066 --> 00:03:00,266 Budget battle right now. I'm the king of it. 73 00:03:00,266 --> 00:03:01,467 I'm Jamaican, I grew up poor. 74 00:03:01,467 --> 00:03:04,100 So I know how to cut on a straight line. 75 00:03:04,100 --> 00:03:07,100 Because this is the time to put your money where your mouth is 76 00:03:07,266 --> 00:03:08,266 in an extreme... 77 00:03:09,166 --> 00:03:10,767 team budget battle. 78 00:03:10,767 --> 00:03:13,200 That's the reason he has three carts. 79 00:03:13,367 --> 00:03:15,000 [Bobby] I'm not a huge fan of teams. 80 00:03:15,166 --> 00:03:17,300 I've won two Triple D tournaments by myself. 81 00:03:17,467 --> 00:03:18,867 -Chef Bobby. -[heavy exhale] 82 00:03:19,033 --> 00:03:21,667 I don't like having my fate in someone else's hands. 83 00:03:21,834 --> 00:03:23,467 I haven't made it to the bottom two yet. 84 00:03:23,634 --> 00:03:25,266 I'm trying to keep that streak alive. 85 00:03:25,266 --> 00:03:27,800 Now, we're going to pick teams, a good old fashioned way. 86 00:03:27,967 --> 00:03:29,967 Arm wrestling. 87 00:03:30,133 --> 00:03:31,767 But I ain't got no muscles, bro, so we got to figure out 88 00:03:31,934 --> 00:03:33,266 something else. -Don't worry. 89 00:03:33,266 --> 00:03:35,166 Hunter's probably got something planned for us. 90 00:03:35,166 --> 00:03:36,967 Hunter, what do you got? 91 00:03:37,133 --> 00:03:38,266 I guess you're going teams today, huh? 92 00:03:38,433 --> 00:03:39,867 [all booing] 93 00:03:41,000 --> 00:03:42,066 -You got booed. -Oh, really? 94 00:03:42,233 --> 00:03:43,100 You got booed. 95 00:03:43,100 --> 00:03:44,166 I'll be winning this game today. 96 00:03:44,333 --> 00:03:45,967 Wow. That is horrible. 97 00:03:46,133 --> 00:03:47,900 All right, go over and give them the straws. 98 00:03:48,066 --> 00:03:48,967 Here's what's gonna happen. 99 00:03:49,133 --> 00:03:50,333 You're gonna pick the straws. 100 00:03:50,333 --> 00:03:52,600 Long straws will be a team. Medium straws will be a team. 101 00:03:52,767 --> 00:03:54,100 Short straws will be a team. 102 00:03:54,100 --> 00:03:56,000 All right, so who's got a long straw? 103 00:03:57,266 --> 00:03:59,667 All right, so let's go Oniel and Hallock, 104 00:03:59,834 --> 00:04:01,367 you guys will stand together in the front. 105 00:04:01,367 --> 00:04:03,266 [Hallock] The two of us working together is going to be 106 00:04:03,266 --> 00:04:06,200 an interesting match. He is Island and Caribbean. 107 00:04:06,367 --> 00:04:07,500 I am Southern. 108 00:04:07,500 --> 00:04:11,600 I love his flavors, and I'm excited to work with him. 109 00:04:11,767 --> 00:04:13,500 who's got the medium straw? 110 00:04:13,667 --> 00:04:14,667 I think I do. 111 00:04:14,834 --> 00:04:17,066 Hales and Jacob, you'll stand over there. 112 00:04:17,233 --> 00:04:19,500 [Jacob] I was really happy to get Richard as a teammate. 113 00:04:19,667 --> 00:04:22,000 Brother, let's take it down. I'm into it. 114 00:04:22,166 --> 00:04:24,000 Richard and I are very different when it comes 115 00:04:24,166 --> 00:04:25,166 to cuisine. 116 00:04:25,333 --> 00:04:27,767 He's known for more Asian-inspired dishes, 117 00:04:27,767 --> 00:04:30,266 and I have an American diner. 118 00:04:30,433 --> 00:04:33,000 I think it would be really fun to put 119 00:04:33,000 --> 00:04:34,567 two of our styles together. 120 00:04:34,567 --> 00:04:36,467 Eric and Bobby. 121 00:04:36,634 --> 00:04:38,300 East coast. East coast. 122 00:04:38,467 --> 00:04:40,567 I'm happy because Bobby, he's slick. 123 00:04:40,734 --> 00:04:43,400 He is the best of the best, but who's gonna be 124 00:04:43,567 --> 00:04:44,467 in charge? 125 00:04:44,467 --> 00:04:46,100 Who's going to make the decisions? 126 00:04:46,100 --> 00:04:47,667 Who's going to drive the cart? 127 00:04:47,667 --> 00:04:51,467 Since you're competing in duos, I want you to make the judges 128 00:04:51,634 --> 00:04:54,166 a classic food duo. -OK. 129 00:04:54,166 --> 00:04:55,400 [Guy] OK? 130 00:04:55,400 --> 00:04:58,567 Now, on the outside of each one of the envelopes is a classic 131 00:04:58,734 --> 00:05:02,200 food duo, and that duo has a dollar amount. 132 00:05:02,367 --> 00:05:03,967 Oniel and Hallock, you have the long straw. 133 00:05:04,133 --> 00:05:05,100 You get to pick first. 134 00:05:06,500 --> 00:05:08,166 OK? 135 00:05:08,166 --> 00:05:10,100 -What do you got? -Spaghetti & meatballs. 136 00:05:10,266 --> 00:05:11,200 [Guy] Seventeen bucks. 137 00:05:11,367 --> 00:05:13,166 We got spaghetti and meatballs. 138 00:05:13,166 --> 00:05:15,467 I turn around and look at the judges' table behind us. 139 00:05:15,467 --> 00:05:16,567 Who I see? 140 00:05:16,567 --> 00:05:19,367 Maybe the number one Italian chef in America, Rocco. 141 00:05:19,533 --> 00:05:20,500 I'm like... 142 00:05:21,166 --> 00:05:22,700 "Are we gonna pull this off right now?" 143 00:05:22,867 --> 00:05:24,000 Medium. 144 00:05:24,000 --> 00:05:25,266 -Number one. -What do you got? 145 00:05:25,433 --> 00:05:26,767 -Turn it. -Macaroni and cheese. 146 00:05:26,767 --> 00:05:28,667 [Guy] Macaroni and cheese, 16 bucks. 147 00:05:28,667 --> 00:05:31,567 Steak and potatoes for $9 bucks. 148 00:05:31,734 --> 00:05:33,467 [Bobby] I feel like this envelope might have been played 149 00:05:33,467 --> 00:05:35,000 right into my hands. 150 00:05:35,166 --> 00:05:37,467 We do a ton of marinating meats at Tuckaway, 151 00:05:37,634 --> 00:05:39,200 our butcher shop, steakhouse. 152 00:05:39,367 --> 00:05:44,266 Now, 30 minutes to shop, pay, and prepare, and plate 153 00:05:44,433 --> 00:05:46,567 your classic duo on a budget. 154 00:05:46,567 --> 00:05:48,800 Now remember, Wendy's gonna be right over here. 155 00:05:48,967 --> 00:05:50,066 You have to check out with her. 156 00:05:50,233 --> 00:05:51,600 You can keep your remaining money... 157 00:05:52,500 --> 00:05:55,467 and you can shop again, but you have to shop together 158 00:05:55,634 --> 00:05:57,467 as a duo. -OK. 159 00:05:57,634 --> 00:06:00,700 The bottom team, those two are going to have to compete 160 00:06:00,867 --> 00:06:04,567 against one another in sudden death elimination round. 161 00:06:06,166 --> 00:06:07,266 Three, two, one, go. 162 00:06:12,100 --> 00:06:15,400 $19 is all we have to spend for steak and potatoes. 163 00:06:15,567 --> 00:06:17,100 I could spend that on half a steak. 164 00:06:17,100 --> 00:06:19,200 This is gonna be a challenge in itself. 165 00:06:19,367 --> 00:06:21,767 I mean, obviously, our cuisines don't match, 166 00:06:21,767 --> 00:06:23,600 but maybe we can tie them both in. 167 00:06:23,767 --> 00:06:26,600 My style of food is modern Mexican cuisine. 168 00:06:26,767 --> 00:06:29,367 I love chimichurri. So why don't we grab them? 169 00:06:29,533 --> 00:06:31,367 Tons of veggies for chimichurri, yes. 170 00:06:31,533 --> 00:06:32,467 Great steak. 171 00:06:32,467 --> 00:06:34,867 Eric's got the Mexican background. 172 00:06:35,033 --> 00:06:36,367 He mentions chimichurri. 173 00:06:36,533 --> 00:06:38,266 Herbs are super budget-friendly. 174 00:06:38,266 --> 00:06:39,400 I'm all about that. 175 00:06:39,567 --> 00:06:41,700 I'll take the -- I think we go with skirt steak. 176 00:06:41,867 --> 00:06:43,266 Skirt steak's a cheaper cut. 177 00:06:43,433 --> 00:06:46,200 It can be tough, but I'm familiar with steak. 178 00:06:46,367 --> 00:06:47,767 I know I can make this delicious 179 00:06:47,934 --> 00:06:49,166 in the amount of time that we got. 180 00:06:49,166 --> 00:06:50,567 Potatoes, potatoes, potatoes. 181 00:06:50,567 --> 00:06:53,500 [Eric] We start loading some beautiful tricolored fingerlings. 182 00:06:53,667 --> 00:06:54,967 It's really important. 183 00:06:55,133 --> 00:06:58,000 I mean, we are cooking steak and potatoes here, but let's be 184 00:06:58,166 --> 00:06:59,767 honest, they were the cheapest potatoes. 185 00:06:59,934 --> 00:07:01,100 Where's all the herbs? 186 00:07:01,266 --> 00:07:03,767 But we have to shop correctly. 187 00:07:03,767 --> 00:07:04,967 -[Bobby] Just one, just one. -[Eric] Just one? 188 00:07:05,133 --> 00:07:06,266 -Just one. -Corn? 189 00:07:06,433 --> 00:07:08,200 Yeah, but we're paying for all that husk. 190 00:07:08,367 --> 00:07:09,500 It's got to be something where we can just 191 00:07:09,667 --> 00:07:10,800 use the whole product. 192 00:07:10,967 --> 00:07:12,500 We can't get pricey ingredients. 193 00:07:12,667 --> 00:07:14,300 -What if we did... -[Bobby] Charred onion? 194 00:07:14,467 --> 00:07:15,567 Yeah, charred spring onion. 195 00:07:15,567 --> 00:07:18,367 Spring onions. Char 'em on the grill. 196 00:07:18,367 --> 00:07:20,266 What a great combination with steak. 197 00:07:20,433 --> 00:07:22,166 -How are you? -Good morning. How are you? 198 00:07:22,333 --> 00:07:23,266 I forgot all my coupons at home. 199 00:07:23,266 --> 00:07:24,767 -That's OK. -[Eric] But trust me. 200 00:07:24,934 --> 00:07:27,100 -Remember it [indistinct] -You're at $16. 201 00:07:27,266 --> 00:07:28,700 Wait for your change. 202 00:07:28,867 --> 00:07:30,700 We're not gonna leave that on the table, but we're 203 00:07:30,867 --> 00:07:33,066 gonna think about it and use that money wisely. 204 00:07:33,233 --> 00:07:34,266 -OK. -Thank you -- have a wonderful day. 205 00:07:34,266 --> 00:07:36,000 -[Bobby] Have a great day. -Have a wonderful day. 206 00:07:36,166 --> 00:07:38,300 -Right now. -Beautiful. 207 00:07:38,467 --> 00:07:40,000 -So, this is what we're going to do. -OK. 208 00:07:40,000 --> 00:07:43,000 Let's add a little it was spicy spaghetti and meatballs. 209 00:07:43,000 --> 00:07:44,867 I'm Jamaican, so I really wanted to 210 00:07:44,867 --> 00:07:47,667 put a level of spice in it. -All right, sounds good. 211 00:07:47,667 --> 00:07:48,667 [Oniel] OK. 212 00:07:48,834 --> 00:07:51,367 Spaghetti and meatball for only $17. 213 00:07:51,533 --> 00:07:53,467 [Hallock] Ground beef, whatever, which is cheaper? 214 00:07:53,634 --> 00:07:55,600 That's mind-blowing, because I know the ground beef about 215 00:07:55,767 --> 00:07:56,967 to kill all that money. 216 00:07:57,133 --> 00:07:58,400 $4.99. What's this? 217 00:07:58,567 --> 00:08:00,900 [Hallock] Ground beef. It's $5. 218 00:08:01,066 --> 00:08:04,300 All of the sudden, $17 doesn't seem like quite enough money 219 00:08:04,467 --> 00:08:06,667 to make a great spaghetti and meatball. 220 00:08:06,834 --> 00:08:08,266 How much for the baguette? $1.79. 221 00:08:08,433 --> 00:08:09,667 -Let's go. -[Guy] What's your idea? 222 00:08:09,667 --> 00:08:11,200 So we're going to do like a spicy... 223 00:08:11,367 --> 00:08:12,867 Marinara spaghetti and meatballs. 224 00:08:13,033 --> 00:08:13,900 [Guy] Got it. 225 00:08:14,066 --> 00:08:15,166 You need eggs to go in the...? 226 00:08:15,166 --> 00:08:16,200 [Hallock] In the meatballs. 227 00:08:16,367 --> 00:08:17,767 -$1.79. -[Oniel] All right, let's go. 228 00:08:17,934 --> 00:08:20,767 [Hallock] I've been playing it safe, and I've been getting by. 229 00:08:20,934 --> 00:08:23,166 But in order to win this thing, I'm gonna really have 230 00:08:23,166 --> 00:08:24,767 to step out of my comfort zone. 231 00:08:24,934 --> 00:08:27,967 And I am so thankful that I had Oniel by my side. 232 00:08:28,133 --> 00:08:29,100 10, 11, 12, 13... 233 00:08:29,266 --> 00:08:30,300 [Oniel] You want to do the three chilies? 234 00:08:30,467 --> 00:08:31,467 Yeah. 235 00:08:33,000 --> 00:08:35,300 OK, you're at $16.67. 236 00:08:35,467 --> 00:08:37,667 When it come under budget, my new name is 237 00:08:37,834 --> 00:08:40,266 Oniel Whoopsie Budget Smith. 238 00:08:40,266 --> 00:08:41,967 -There you go. -[Hallock] All right, thank you. 239 00:08:43,200 --> 00:08:44,667 OK. 240 00:08:44,667 --> 00:08:48,200 All right, well, I think doing something traditional, 241 00:08:48,367 --> 00:08:50,100 but with your maybe, like, Asian flair. 242 00:08:50,266 --> 00:08:51,767 Let's combine our styles. 243 00:08:51,767 --> 00:08:55,100 We have to make macaroni and cheese with only 16 bucks. 244 00:08:55,100 --> 00:08:57,867 -At least get our base going. -Well, let's get our cheese. 245 00:08:57,867 --> 00:09:00,867 -We'll go mozzarella, new school, right on. -Yeah. 246 00:09:00,867 --> 00:09:02,367 So let's get some pasta. 247 00:09:02,367 --> 00:09:05,900 Yeah, being the chef-owner of a restaurant, everybody is 248 00:09:06,066 --> 00:09:08,500 depending on me to kind of watch that money. 249 00:09:08,667 --> 00:09:11,467 -It's a really fine balance. -One box -- all right. 250 00:09:11,634 --> 00:09:13,166 What pasta are you going with? 251 00:09:13,333 --> 00:09:16,000 we're going with this fun one here, the campanelle. 252 00:09:16,000 --> 00:09:17,166 -campanelle, OK. -Yep. 253 00:09:17,166 --> 00:09:18,667 What's gonna make this over the top? 254 00:09:18,834 --> 00:09:21,166 Well, we're gonna put a little bit of his Asian flair 255 00:09:21,333 --> 00:09:22,467 into this American mac and cheese. 256 00:09:22,634 --> 00:09:23,500 OK. 257 00:09:23,500 --> 00:09:26,300 Jacob was adamant about me doing Asian. 258 00:09:26,467 --> 00:09:30,000 I knew my pantry had chili flakes and had oil, 259 00:09:30,000 --> 00:09:32,900 so I'm gonna make my own chili crunch. 260 00:09:33,066 --> 00:09:36,000 I could do a salted fennel. 261 00:09:36,000 --> 00:09:37,100 Cool, sure. 262 00:09:37,100 --> 00:09:39,367 I'm slicing the fennel, and we're gonna fry it 263 00:09:39,367 --> 00:09:41,100 for a little bit of texture. 264 00:09:41,100 --> 00:09:43,300 because I'm gonna elevate the dish like I do 265 00:09:43,467 --> 00:09:44,400 everything else. 266 00:09:44,400 --> 00:09:47,400 -So you're at $9.83. -All right, thank you. 267 00:09:47,567 --> 00:09:49,200 We have about $6 left. 268 00:09:49,367 --> 00:09:51,266 I'm feeling like we under-shopped. 269 00:09:51,433 --> 00:09:53,367 I say, "Let's go start our cook, 270 00:09:53,533 --> 00:09:54,667 and then we'll go shop." 271 00:09:54,834 --> 00:09:56,600 -All right. -OK. 272 00:09:56,767 --> 00:10:00,767 So here to critique our Triple D food duos are a classic 273 00:10:00,767 --> 00:10:03,367 Triple G food trio, our judges. 274 00:10:03,533 --> 00:10:06,700 First, we have the resident spice guru and OG Triple G 275 00:10:06,867 --> 00:10:08,900 judge, the one and only Chef Aarti Sequeira. 276 00:10:09,066 --> 00:10:10,100 Hi. 277 00:10:10,100 --> 00:10:14,200 TOC IV champ, who is also a proud Triple D alum, 278 00:10:14,367 --> 00:10:17,166 Chef Champ Mei Lin. 279 00:10:17,166 --> 00:10:19,367 And a Triple G All Star Tournament champ 280 00:10:19,367 --> 00:10:22,200 and James Beard Award-winning chef, the legend 281 00:10:22,367 --> 00:10:24,567 -Chef Rocco Dispirito. -Whoo. 282 00:10:24,734 --> 00:10:25,967 Hi, chefs. 283 00:10:26,133 --> 00:10:29,867 So, this is the third heat of the Triple D race to victory. 284 00:10:29,867 --> 00:10:32,967 -[Mei] Yep. -And they got to team up today. 285 00:10:33,133 --> 00:10:35,667 And when you think about trying to bridge, bridge, 286 00:10:35,834 --> 00:10:39,767 Budget Bridge, this gap between Jamaican style cooking, 287 00:10:39,767 --> 00:10:43,467 North Carolina style cooking, in spaghetti and meatballs. 288 00:10:43,467 --> 00:10:44,967 Yeah. 289 00:10:45,133 --> 00:10:47,300 That is a long bridge. 290 00:10:47,467 --> 00:10:48,500 [Guy] 23 minutes! 291 00:10:48,667 --> 00:10:49,600 23 left! 292 00:10:51,000 --> 00:10:53,600 [suspenseful music playing] 293 00:10:53,767 --> 00:10:54,767 The sauce. 294 00:10:56,000 --> 00:10:57,867 Oniel's working on our meatballs. 295 00:10:57,867 --> 00:11:00,367 I'm gonna get the sauce and the pasta started. 296 00:11:01,266 --> 00:11:04,066 I'm adding one shallot, garlic, tomatoes, 297 00:11:04,233 --> 00:11:06,800 and tomato paste, and paprika. 298 00:11:06,967 --> 00:11:10,000 The thing about spaghetti and meatballs that is tricky 299 00:11:10,000 --> 00:11:11,700 is it's kind of three elements. 300 00:11:11,867 --> 00:11:12,800 Because you've got the meatballs, you've got 301 00:11:12,967 --> 00:11:13,967 the sauce, and you've got the pasta. 302 00:11:14,133 --> 00:11:15,433 [Rocco] It's true. It's true. 303 00:11:15,433 --> 00:11:18,667 All of them have to be perfect. It's a deceivingly simple dish. 304 00:11:18,667 --> 00:11:21,066 And we all know there's only one way to make it, right? 305 00:11:21,233 --> 00:11:22,700 There's only one way -- my way, so... 306 00:11:22,867 --> 00:11:23,900 Oh, my gosh! 307 00:11:23,900 --> 00:11:27,000 Can you imagine them making meatballs for Rocco? 308 00:11:27,166 --> 00:11:28,400 Oh, my god! 309 00:11:28,400 --> 00:11:31,767 Typically, a really good sauce takes time, but we don't have 310 00:11:31,934 --> 00:11:32,967 time for that. 311 00:11:32,967 --> 00:11:35,166 I'm concerned that our spaghetti and meatballs is 312 00:11:35,333 --> 00:11:37,567 going to be "too safe." 313 00:11:37,567 --> 00:11:40,467 Do you think that maybe a touch of cinnamon would be good? 314 00:11:40,467 --> 00:11:41,634 I was just thinking about it. 315 00:11:41,634 --> 00:11:44,667 I swear to god, I swear to god, I was thinking about that. 316 00:11:44,834 --> 00:11:47,200 I typically never put cinnamon in my spaghetti sauce, 317 00:11:47,367 --> 00:11:50,266 but don't want to let Oniel down. 318 00:11:50,266 --> 00:11:53,567 I can't be the weak link in our team. 319 00:11:53,567 --> 00:11:56,166 I definitely don't want to be in the bottom two. 320 00:11:56,333 --> 00:11:57,467 I don't know what I'll do 321 00:11:57,467 --> 00:11:59,500 if I have to duke it out with Oniel. 322 00:11:59,667 --> 00:12:02,567 In Jamaica life, we put cinnamon on everything. 323 00:12:02,734 --> 00:12:04,667 I'm starting to think Hallock got some Jamaican in her. 324 00:12:04,834 --> 00:12:06,266 Is that cinnamon in the tomato sauce? 325 00:12:06,266 --> 00:12:08,767 -Yes, sir. -Oh, no. 326 00:12:08,767 --> 00:12:10,367 -Oh, god, no. -[Guy] Huh? 327 00:12:10,533 --> 00:12:12,767 It's interesting. Definitely put the spin on it. 328 00:12:12,767 --> 00:12:15,967 Rocco's ancestors are rolling in their graves right now. 329 00:12:18,400 --> 00:12:19,867 [Eric] You're doing the marinade, you're doing the steak, right? 330 00:12:19,867 --> 00:12:21,100 [Bobby] Yeah, it's all set. Marinating now. 331 00:12:21,100 --> 00:12:24,900 It is such a twist of the mind to now have to work 332 00:12:25,066 --> 00:12:26,467 with somebody else, right? 333 00:12:26,467 --> 00:12:28,467 Especially someone you were just competing against 334 00:12:28,467 --> 00:12:29,533 last round. -Ah, right. 335 00:12:29,533 --> 00:12:31,767 Their teamwork skills now are more important than 336 00:12:31,767 --> 00:12:32,767 their cooking skills. 337 00:12:32,767 --> 00:12:34,867 [Guy] 20 minutes left! 338 00:12:34,867 --> 00:12:37,300 You want me to throw the potatoes in the water? 339 00:12:37,467 --> 00:12:39,100 [Bobby] Yes, chef. 340 00:12:39,266 --> 00:12:41,266 All right, talk to me. What's this looking like? 341 00:12:41,433 --> 00:12:43,500 [Eric] We're gonna do a chimichurri. 342 00:12:43,667 --> 00:12:46,400 Bobby's working right now on a marinade for the flank steak 343 00:12:46,567 --> 00:12:47,667 that's gonna hit the grill. 344 00:12:47,834 --> 00:12:49,700 Bobby, what's in the marinade for the -- 345 00:12:49,867 --> 00:12:53,767 Just a little garlic, cilantro, red wine vinegar, sugar. 346 00:12:53,767 --> 00:12:55,667 Got it. What do we got in there, Eric? 347 00:12:55,834 --> 00:12:59,667 [Eric] Oregano, cilantro, parsley, jalapeno, 348 00:12:59,834 --> 00:13:02,000 and then we used our pantry ingredients, our spices, 349 00:13:02,000 --> 00:13:05,266 to give it that extra -- -Good use of the pantry. 350 00:13:05,266 --> 00:13:07,700 No one ever said that they were gonna be the leader in this. 351 00:13:07,867 --> 00:13:08,967 It was just natural. 352 00:13:09,133 --> 00:13:11,600 Here, acid, might need salt. 353 00:13:11,767 --> 00:13:13,800 [Bobby] I think we're both putting a ton of trust in each other. 354 00:13:14,967 --> 00:13:16,033 A little bit of salt. 355 00:13:16,033 --> 00:13:18,967 Just letting each other run with what we're doing. 356 00:13:19,133 --> 00:13:20,667 [Eric] And this is why I like you. 357 00:13:20,667 --> 00:13:23,000 Bobby's a great chef, but he's my competition. 358 00:13:23,000 --> 00:13:25,000 If we finish in the bottom, I'm gonna have to go head 359 00:13:25,000 --> 00:13:28,567 to head with Bobby to see who stays and moves on. 360 00:13:28,567 --> 00:13:30,367 I don't wanna compete against Bobby. 361 00:13:30,367 --> 00:13:33,367 Every dish that that guy produces is spot on. 362 00:13:33,533 --> 00:13:34,867 I'm gonna check the potatoes. 363 00:13:34,867 --> 00:13:36,166 It's kind of not fair. 364 00:13:36,166 --> 00:13:39,300 I probably got two minutes left before I start pulling them 365 00:13:39,467 --> 00:13:40,634 and smashing them. 366 00:13:40,634 --> 00:13:43,166 It feels like Bobby and Eric have worked together before. 367 00:13:43,333 --> 00:13:45,567 Right -- like they're just doing what they need to do. 368 00:13:45,734 --> 00:13:48,400 I want to avoid the bottom round at all costs. 369 00:13:48,567 --> 00:13:51,100 I'm here to win Triple D Legends Tournament, 370 00:13:51,100 --> 00:13:54,266 the trophy, the money, and the title. 371 00:13:54,433 --> 00:13:55,900 You know, Eric, I've been hoping that we were going 372 00:13:56,066 --> 00:13:58,266 to cook together this whole time, but I do just want to say, 373 00:13:58,266 --> 00:13:59,600 don't screw this up, please, OK? 374 00:13:59,767 --> 00:14:01,567 I've done fine without you, and I don't want you to be 375 00:14:01,567 --> 00:14:02,667 the reason I go home. 376 00:14:03,567 --> 00:14:05,367 Thank you for that vote of confidence. 377 00:14:11,066 --> 00:14:14,367 [Jacob] Traditional mac and cheese is something that I can pull off 378 00:14:14,367 --> 00:14:17,667 because I'm known for comfort American food. 379 00:14:17,834 --> 00:14:19,700 -You're starting the pasta now? -Yep. 380 00:14:20,967 --> 00:14:23,700 And Richard took over the Asian-inspired 381 00:14:23,867 --> 00:14:24,867 garnishes and the fennel. 382 00:14:24,867 --> 00:14:26,867 I like a little punch. 383 00:14:27,033 --> 00:14:29,266 If I win this tournament, getting a little bit of extra 384 00:14:29,433 --> 00:14:31,967 cash for the savings account would be wonderful. 385 00:14:32,133 --> 00:14:34,100 Our restaurant is being torn down. 386 00:14:34,100 --> 00:14:37,767 This will be our last year in business in our location. 387 00:14:37,934 --> 00:14:39,867 It will be nice to have some money in a savings account 388 00:14:39,867 --> 00:14:44,667 to help us find a new space, and/or figure out what's next. 389 00:14:44,667 --> 00:14:47,200 I'm gonna get some cheese sauce in your beard. 390 00:14:49,667 --> 00:14:51,467 Oh, yeah. That's good, brother. 391 00:14:51,634 --> 00:14:52,500 [Jacob] Thank you. 392 00:14:52,500 --> 00:14:54,166 I was hoping to be paired with Jacob. 393 00:14:54,333 --> 00:14:56,667 I feel like we're the top one and two to beat. 394 00:14:56,667 --> 00:14:59,367 When I drew straws with him, I was like, yes. 395 00:15:01,000 --> 00:15:02,667 -[Jacob] Me too. -All right, man. 396 00:15:02,834 --> 00:15:05,367 I think I may have the distinction of being 397 00:15:05,533 --> 00:15:07,700 the only chef on Triple D 398 00:15:07,867 --> 00:15:11,400 that guy has been to three of the restaurants. 399 00:15:11,567 --> 00:15:13,266 [Guy] All right, so what's this, chef? 400 00:15:13,433 --> 00:15:16,567 [Richard] We're gonna do a little crispy salted fennel. 401 00:15:16,567 --> 00:15:20,367 So instead of using breadcrumbs on top of the mac and cheese, 402 00:15:20,367 --> 00:15:22,667 we're using this. -Yeah, I like it. 403 00:15:22,834 --> 00:15:23,867 Wanna try it? 404 00:15:25,367 --> 00:15:26,500 It's good, right? 405 00:15:26,667 --> 00:15:27,667 Tasty. 406 00:15:29,367 --> 00:15:32,000 All right, duos, we've got 15 minutes. 407 00:15:32,000 --> 00:15:33,567 Halfway point, 15 to go. 408 00:15:34,700 --> 00:15:36,367 Putting these meatballs together right now. 409 00:15:36,533 --> 00:15:38,867 All right, we got the spaghetti on the pot. 410 00:15:39,033 --> 00:15:40,066 [Hallock] Spaghetti's working. 411 00:15:40,233 --> 00:15:41,667 [Guy] So, what's in this meatball? 412 00:15:41,667 --> 00:15:43,500 Some Thai peppers in there. We got paprika. 413 00:15:43,667 --> 00:15:45,700 We got some salt, some pepper. 414 00:15:45,867 --> 00:15:48,567 We got a little bit of cinnamon. -OK. 415 00:15:48,567 --> 00:15:50,066 [Oniel] We're about to deep fry these babies right here. 416 00:15:50,233 --> 00:15:52,767 I'm self-taught, and that's why I'm so confident within myself. 417 00:15:52,934 --> 00:15:54,133 This is my passion. 418 00:15:54,133 --> 00:15:56,066 -You ready for the meatballs? -[Hallock] Yeah, I'm ready. 419 00:15:56,233 --> 00:15:57,333 All right, I'm coming right now. 420 00:15:57,333 --> 00:16:00,066 The pressure that's on me right now is very intense, 421 00:16:00,066 --> 00:16:02,166 because not only I'm working for myself, I'm working 422 00:16:02,166 --> 00:16:04,000 for Hallock also, because I really want her to make it 423 00:16:04,166 --> 00:16:05,166 to the next round. 424 00:16:05,166 --> 00:16:07,000 At the end of the day, I'm gonna send her home, 425 00:16:07,000 --> 00:16:08,266 but just not this round. 426 00:16:09,867 --> 00:16:10,867 Look at them meatballs. 427 00:16:11,033 --> 00:16:12,367 They got no business looking like that. 428 00:16:12,533 --> 00:16:14,166 -None. -[Hallock] Oh, man, they look great. 429 00:16:14,166 --> 00:16:17,166 I haven't tasted the meatball, so I'm just going 430 00:16:17,333 --> 00:16:18,567 to trust Oniel. 431 00:16:18,734 --> 00:16:21,000 Oh, my god, these meatballs look so good. 432 00:16:21,000 --> 00:16:23,166 A touch of cinnamon in the meatball, just sort 433 00:16:23,166 --> 00:16:24,467 of feels out of place. 434 00:16:24,634 --> 00:16:26,567 I'm curious about how this dish is gonna turn out. 435 00:16:26,734 --> 00:16:27,834 It's good, it's a little sweet. 436 00:16:27,834 --> 00:16:30,700 I typically never put cinnamon in my spaghetti sauce, 437 00:16:30,867 --> 00:16:34,266 and with Rocco here, we have to really nail that sauce, 438 00:16:34,266 --> 00:16:37,100 so I'm adding in some parmesan cheese 439 00:16:37,100 --> 00:16:39,867 to counteract the sweetness. 440 00:16:40,033 --> 00:16:44,367 If I win this 30k, I would be so proud of myself, 441 00:16:44,533 --> 00:16:47,800 and I'd gain some confidence and think, "Hey, maybe I do 442 00:16:47,967 --> 00:16:50,867 belong here. Maybe I am a talented chef." 443 00:16:50,867 --> 00:16:51,967 That will work. 444 00:16:52,867 --> 00:16:55,166 Six minutes. Six to go. 445 00:16:55,166 --> 00:16:56,867 When do you want me to start steaks? 446 00:16:56,867 --> 00:16:58,400 -It's your call. -[Bobby] All right, heard. 447 00:16:58,567 --> 00:16:59,734 I'm gonna start them. 448 00:16:59,734 --> 00:17:02,867 For our steak and potatoes, I get the meat on the grill. 449 00:17:02,867 --> 00:17:05,166 Guy doesn't call me Bobby The Butcher for no reason. 450 00:17:05,166 --> 00:17:06,266 This is what I do. 451 00:17:07,166 --> 00:17:08,800 What's going on with the smashed potato? 452 00:17:08,967 --> 00:17:10,867 [Eric] And then we're gonna smash it down and crisp it up. 453 00:17:14,800 --> 00:17:16,567 Chef, any thoughts on that remaining money? 454 00:17:16,734 --> 00:17:19,200 Some greens, maybe, and we do a charred onion salad. 455 00:17:19,367 --> 00:17:20,667 -[Eric] Like a tomato. -[Bobby] With the charred onions? 456 00:17:20,834 --> 00:17:22,033 [Eric] With the charred onions. 457 00:17:22,033 --> 00:17:24,967 We still had a couple dollars left over, and we have to be 458 00:17:25,133 --> 00:17:27,767 smart about game play, so we took the opportunity 459 00:17:27,767 --> 00:17:29,567 to get another ingredient. 460 00:17:29,567 --> 00:17:30,700 -There you go. -[Bobby] All right. 461 00:17:30,867 --> 00:17:32,166 [Eric] Perfect. Let's do this. 462 00:17:32,166 --> 00:17:34,867 That's gonna make a killer tomato onion salad. 463 00:17:34,867 --> 00:17:37,000 Super classic steakhouse side. 464 00:17:37,166 --> 00:17:38,567 [Eric] Keep the change. Give it to charity. 465 00:17:38,734 --> 00:17:39,900 -Have a blessed day. -[Bobby] Thank you. 466 00:17:40,066 --> 00:17:40,967 Bye. 467 00:17:41,133 --> 00:17:43,100 -We leave the tomatoes raw... -Yeah. 468 00:17:43,100 --> 00:17:46,200 -...and do the onions charred, and then toss it that way. -Half them? 469 00:17:46,367 --> 00:17:48,166 -[Bobby] Yeah, yeah, yeah. -[Eric] How about a little oil vinegar? 470 00:17:48,166 --> 00:17:49,166 [Bobby] Yeah, of course. 471 00:17:49,333 --> 00:17:51,467 Some vinegar, some water. 472 00:17:51,634 --> 00:17:54,166 We have to make sure this dish is perfect. 473 00:17:54,166 --> 00:17:58,100 $30,000 to win this tournament is gonna do a lot of good 474 00:17:58,100 --> 00:17:59,266 for a lot of people. 475 00:17:59,266 --> 00:18:01,867 And I'm playing for my family, and the restaurant. 476 00:18:02,033 --> 00:18:03,200 There's a lot on the line. 477 00:18:03,367 --> 00:18:05,200 That looks banging. 478 00:18:05,367 --> 00:18:06,400 It does need salt, though. 479 00:18:07,300 --> 00:18:09,000 [Guy] Hey, chef, how much money you got left? 480 00:18:09,000 --> 00:18:11,867 -We still have $6 left, so... -Six bucks left? 481 00:18:11,867 --> 00:18:13,100 You're in a budget battle. 482 00:18:13,266 --> 00:18:15,000 You're not supposed to be saving money. 483 00:18:15,000 --> 00:18:18,667 Like, if you have $16, you need to spend $16. 484 00:18:18,834 --> 00:18:21,567 So we head back into the store to do more shopping 485 00:18:21,734 --> 00:18:22,767 with our $6. 486 00:18:22,934 --> 00:18:24,166 [Jacob] What protein you thinking? 487 00:18:24,333 --> 00:18:27,100 [Richard] Do we need protein? What about kimchi? 488 00:18:27,266 --> 00:18:29,667 -[Jacob] How much do we have? -[Richard] We have $6, so... 489 00:18:29,834 --> 00:18:32,667 So we go and we get the kimchi. It was very expensive. 490 00:18:32,834 --> 00:18:34,100 -$5.15. -Thank you. 491 00:18:34,100 --> 00:18:35,166 There's six. 492 00:18:35,333 --> 00:18:38,567 I know that my sauteed kimchi is a knockout. 493 00:18:38,567 --> 00:18:39,867 I'm doing kimchi over here. 494 00:18:39,867 --> 00:18:43,100 I have been on so many Triple D episodes and I've been on so 495 00:18:43,100 --> 00:18:47,266 many Triple Gs because I'm always bringing something new. 496 00:18:47,266 --> 00:18:49,867 See, I put a lot of butter in this and the garlic. 497 00:18:49,867 --> 00:18:52,967 I like the idea of sauteing that kimchi because I think it 498 00:18:53,133 --> 00:18:55,700 tames it a little and brings out some sweetness. 499 00:18:55,867 --> 00:18:57,667 -So, I think that was actually a really good move. -Yeah. 500 00:18:57,834 --> 00:18:59,000 Two and a half. 501 00:18:59,000 --> 00:19:01,800 This pasta is really cooked al dente. 502 00:19:01,967 --> 00:19:03,867 All right, beautiful. Should we do the noodles now? 503 00:19:03,867 --> 00:19:06,767 -We have the noodles ready. -[Oniel] Meatballs all day. 504 00:19:06,934 --> 00:19:08,266 Whoopsie! 505 00:19:08,266 --> 00:19:10,834 [Hallock] And then we're gonna ladle the sauce on top. 506 00:19:13,300 --> 00:19:15,600 [Bobby] I start the dish with our tomato salad. 507 00:19:15,767 --> 00:19:18,200 -[Eric] My chimichurri is done. -That's beautiful, chef. 508 00:19:18,367 --> 00:19:19,634 How you looking on potatoes? 509 00:19:19,634 --> 00:19:22,367 [Eric] I'm about to pass them to you, seasoned and ready to go. 510 00:19:23,266 --> 00:19:25,367 -Chef, you're close on the steak. -[Bobby] Heard. 511 00:19:25,533 --> 00:19:27,567 [Eric] Bobby slices the steak and puts it on top 512 00:19:27,734 --> 00:19:28,800 of the chimichurri. 513 00:19:31,000 --> 00:19:32,000 Gorgeous. 514 00:19:32,166 --> 00:19:33,467 90 seconds! 515 00:19:35,667 --> 00:19:38,000 All right, pasta's coming out. 516 00:19:38,166 --> 00:19:40,400 Once the pasta's done cooking, I can add it 517 00:19:40,567 --> 00:19:41,767 to the cheese sauce. 518 00:19:41,767 --> 00:19:45,000 All right, is this a good vehicle for your kimchi topping? 519 00:19:47,767 --> 00:19:48,667 Good job. 520 00:19:48,667 --> 00:19:51,300 OK, one, two, three, four, nice and even. 521 00:19:51,467 --> 00:19:53,266 [Richard] We plate the kimchi, 522 00:19:54,400 --> 00:19:56,500 the fennel. 523 00:19:56,667 --> 00:19:58,667 I'm making a little chili crunch. 524 00:19:58,667 --> 00:20:01,900 For this chili oil, my base is the red pepper flakes 525 00:20:02,066 --> 00:20:03,233 and the oil. 526 00:20:03,233 --> 00:20:06,467 And then he has the idea to add some of the fennel frond 527 00:20:06,634 --> 00:20:07,467 on the top. 528 00:20:07,467 --> 00:20:08,467 -Wow. -Oh, wow. 529 00:20:08,467 --> 00:20:10,266 Very dramatic-looking mac and cheese 530 00:20:10,433 --> 00:20:12,367 from Jacob and Richard. -[Jacob] Beautiful. 531 00:20:12,533 --> 00:20:14,266 -That's it. -Man, that looks good. 532 00:20:14,266 --> 00:20:15,467 [Eric] Hey, I'm into it. 533 00:20:15,634 --> 00:20:18,300 [Guy] Three, two, one. 534 00:20:19,266 --> 00:20:22,266 -Duos are done. -Great job, everybody. 535 00:20:23,567 --> 00:20:25,700 -Yes, sir. -Whoo! 536 00:20:25,867 --> 00:20:26,800 Good job. Thanks, brother. 537 00:20:26,967 --> 00:20:28,867 -Way to go. -Dude, that's baller, man. 538 00:20:29,767 --> 00:20:31,767 -That's baller. -[Hallock] I'm gonna say it. 539 00:20:31,934 --> 00:20:33,400 -Whoopsie. -Whoopsie. 540 00:20:35,700 --> 00:20:37,066 [Guy] All right, judges, this is the third stop 541 00:20:37,233 --> 00:20:38,900 in our Triple D Legends Tournament. 542 00:20:39,800 --> 00:20:42,700 Now, each team had to make a classic duo 543 00:20:42,867 --> 00:20:45,166 on an extremely low budget. 544 00:20:45,333 --> 00:20:47,767 Up first, it's Chef Eric and Chef Bobby. 545 00:20:47,934 --> 00:20:49,100 What do you have for us? 546 00:20:49,100 --> 00:20:50,867 [together] For our steak and potato budget, there's $19. 547 00:20:51,033 --> 00:20:52,166 [Aarti] No way! 548 00:20:53,867 --> 00:20:55,700 Wait, wait, wait, wait, wait, wait. 549 00:20:55,867 --> 00:20:57,100 I thought we were supposed to do that together. 550 00:20:57,100 --> 00:20:58,166 You said, "together." 551 00:20:58,166 --> 00:21:01,100 We have done culinary duos 552 00:21:01,266 --> 00:21:02,800 for the last 10 years. 553 00:21:02,967 --> 00:21:06,700 Never one time ever have I seen that. 554 00:21:06,867 --> 00:21:07,734 That was so good. 555 00:21:07,734 --> 00:21:09,367 All right, what do you got, gentlemen? 556 00:21:09,367 --> 00:21:12,467 We had 19 bucks to create this dish, and we decided 557 00:21:12,467 --> 00:21:14,066 to divide and conquer. 558 00:21:14,233 --> 00:21:16,467 I took on the steak, did a quick marinade with some 559 00:21:16,467 --> 00:21:17,767 garlic and herbs. 560 00:21:17,767 --> 00:21:21,300 [Eric] I picked the chimichurri, complemented the steak well, 561 00:21:21,467 --> 00:21:23,567 and we used the tricolored fingerlings, 562 00:21:23,734 --> 00:21:25,400 smashed them, fried them. 563 00:21:25,567 --> 00:21:27,700 And since we had a little money left, we figured a little bit 564 00:21:27,867 --> 00:21:28,867 of a salad. 565 00:21:31,667 --> 00:21:32,767 Chefs... 566 00:21:33,867 --> 00:21:35,967 honestly, I wouldn't have known that this was 567 00:21:36,133 --> 00:21:38,700 a budget battle because this was so much food 568 00:21:38,867 --> 00:21:40,667 in front of us. 569 00:21:40,834 --> 00:21:42,467 Skirt steak was perfectly cooked. 570 00:21:42,634 --> 00:21:45,900 You par cooked the potatoes with only 30 minutes, which is 571 00:21:46,066 --> 00:21:47,567 a great achievement in and of itself. 572 00:21:47,567 --> 00:21:49,767 And then you said, "We have extra time and money." 573 00:21:49,767 --> 00:21:53,367 All right, so let's see if we can win this Camaro. 574 00:21:53,367 --> 00:21:56,300 And you made a little salad that is a perfect compliment 575 00:21:56,467 --> 00:21:58,066 to everything going on on this plate. 576 00:21:58,233 --> 00:22:00,700 The chimichurri is my freaking favorite. 577 00:22:00,867 --> 00:22:03,667 And I think it's because you went hard with one of your 578 00:22:03,667 --> 00:22:07,000 free ingredients, which was the vinegar, and the oregano. 579 00:22:07,000 --> 00:22:09,800 And it really takes this chimichurri to another level. 580 00:22:09,967 --> 00:22:11,767 I would say the only other thing for me is that 581 00:22:11,934 --> 00:22:14,667 the potatoes need a bit more salt, because everything else 582 00:22:14,667 --> 00:22:17,100 on this plate is so brightly seasoned. 583 00:22:17,100 --> 00:22:18,700 -OK, appreciate it, chef. -Thank you. 584 00:22:18,867 --> 00:22:21,667 I would say it went really well, but I know that we're 585 00:22:21,667 --> 00:22:26,266 surrounded by such solid chefs, and so I'm just hoping we did 586 00:22:26,433 --> 00:22:27,700 it a little better than the guys next to us. 587 00:22:27,867 --> 00:22:29,467 Yeah, killed it. 588 00:22:29,467 --> 00:22:33,166 All right, up next, the duo of Chef Jacob and Chef Richard. 589 00:22:33,166 --> 00:22:34,266 Gentlemen, what do you have for us? 590 00:22:34,433 --> 00:22:36,166 so today, we kind of combined our styles. 591 00:22:36,333 --> 00:22:37,367 Wait, wait, wait. 592 00:22:37,367 --> 00:22:39,300 You guys aren't gonna do the -- 593 00:22:39,467 --> 00:22:41,467 It's already been done, man. You know? 594 00:22:43,200 --> 00:22:44,600 Gosh, you had your chance. 595 00:22:44,767 --> 00:22:45,834 All right, what do you got, gentlemen? 596 00:22:45,834 --> 00:22:48,166 For our budget battle today, we got mac and cheese. 597 00:22:48,166 --> 00:22:50,967 And then Richard added a little Asian flair to the top. 598 00:22:51,133 --> 00:22:54,066 I did the jarred kimchi with butter. 599 00:22:54,233 --> 00:22:58,100 And I did a salted fried fennel on the top. 600 00:22:58,266 --> 00:23:00,700 And then we added a little bit of the fennel fronds 601 00:23:00,867 --> 00:23:02,300 for a little pop of freshness. 602 00:23:03,567 --> 00:23:04,667 Who does this? 603 00:23:04,834 --> 00:23:06,867 Like, who puts fennel and kimchi, 604 00:23:07,033 --> 00:23:08,500 and then puts that on mac and cheese? 605 00:23:08,667 --> 00:23:10,867 I was like, "This is not gonna work, you guys." 606 00:23:10,867 --> 00:23:11,967 It totally works. 607 00:23:11,967 --> 00:23:15,400 I took a bite of everything together, and it just is 608 00:23:15,567 --> 00:23:17,767 unlike any mac and cheese I've ever had. 609 00:23:17,767 --> 00:23:19,266 The pasta's cooked perfectly. 610 00:23:19,433 --> 00:23:21,000 Great choice of pasta, campanelle. 611 00:23:21,166 --> 00:23:24,000 It's fun. The cheese sauce is incredible. 612 00:23:24,166 --> 00:23:27,166 The addition of the kimchi, honestly, just made this entire 613 00:23:27,166 --> 00:23:30,200 dish sing, although I thought my fennel was a little 614 00:23:30,367 --> 00:23:33,400 over-caramelized, so it's kind of eating bitter. 615 00:23:33,567 --> 00:23:34,834 -Thank you. -Thank you. 616 00:23:34,834 --> 00:23:38,567 [Richard] if I go home from mac and cheese, I will never serve 617 00:23:38,567 --> 00:23:42,066 to anybody or look at another bowl of mac and cheese. 618 00:23:42,233 --> 00:23:43,767 [Guy] All right, judges, thank you very much. 619 00:23:43,767 --> 00:23:46,367 Last but definitely not least, the team of Chef Oniel 620 00:23:46,533 --> 00:23:48,467 and Chef Hallock. Tell us about it. 621 00:23:48,634 --> 00:23:50,567 So today, what we got for you guys, we have Spicy 622 00:23:50,734 --> 00:23:53,100 Meatball Spaghetti. I did the meatball. 623 00:23:53,100 --> 00:23:54,600 I seasoned it with cayenne pepper. 624 00:23:54,767 --> 00:23:57,066 We got garlic in it, the Thai peppers... 625 00:23:57,233 --> 00:23:58,533 -Cinnamon. -...cinnamon. 626 00:23:58,533 --> 00:24:01,400 [Hallock] For the sauce, we had some tomato paste, some chopped 627 00:24:01,567 --> 00:24:03,800 tomatoes, paprika, cinnamon. 628 00:24:05,166 --> 00:24:07,000 I am terrified. 629 00:24:07,166 --> 00:24:11,700 I'm just hoping that Rocco likes our meatballs. 630 00:24:14,166 --> 00:24:16,967 All right, Oniel and Hallock, a lot of people think, 631 00:24:17,133 --> 00:24:18,600 "Oh, spaghetti and meatballs, very easy." 632 00:24:18,767 --> 00:24:21,266 But no, it's not that easy. Cooking pasta is difficult. 633 00:24:21,433 --> 00:24:23,200 Making meatballs properly is difficult. 634 00:24:23,367 --> 00:24:25,300 Making a sauce in 30 minutes, by the way, 635 00:24:25,467 --> 00:24:26,734 is pretty difficult. 636 00:24:27,567 --> 00:24:29,900 It's not like the spaghetti and meatball my mom made for me 637 00:24:30,066 --> 00:24:32,367 my whole life. But it's delicious. 638 00:24:32,367 --> 00:24:34,200 The pasta is cooked al dente. 639 00:24:34,367 --> 00:24:38,300 The sauce is very interesting, has bright tomato flavor. 640 00:24:38,467 --> 00:24:41,667 I think the idea of throwing the meatballs into the fryer 641 00:24:41,834 --> 00:24:45,800 was clutch here because it kept the moisture in there, so it 642 00:24:45,967 --> 00:24:47,567 sealed it in. 643 00:24:47,734 --> 00:24:51,166 I really loved the addition of the cinnamon in the sauce. 644 00:24:51,166 --> 00:24:55,367 It really kind of added that undertone of warmth, but I wish 645 00:24:55,367 --> 00:24:57,567 that I had some freshness, some herbs, 646 00:24:57,734 --> 00:25:00,767 because the meatballs are very rich. 647 00:25:00,934 --> 00:25:03,000 -Thank you. -[Guy] All right, judges, thank you. 648 00:25:03,000 --> 00:25:04,467 Duos, you did a great job. 649 00:25:04,634 --> 00:25:05,634 This is gonna be a difficult one. 650 00:25:05,634 --> 00:25:07,367 We're going to send you back to the kitchens. 651 00:25:07,367 --> 00:25:09,100 We'll have a decision soon. Thank you. 652 00:25:11,000 --> 00:25:13,967 All right, judges, which duo is gonna have to have 653 00:25:14,133 --> 00:25:16,000 a do-over? -Dude. 654 00:25:16,900 --> 00:25:18,266 Right? 655 00:25:18,266 --> 00:25:21,166 I thought that this was gonna be a much easier decision. 656 00:25:21,333 --> 00:25:23,400 -I know, I know. -It is tight. 657 00:25:23,567 --> 00:25:24,700 Is anybody a home run? 658 00:25:24,700 --> 00:25:28,700 -I loved Bobby and Eric's dish. -Yeah, Bobby for sure. 659 00:25:28,867 --> 00:25:32,500 Yeah, they're definitely safe. Their dish was excellent. 660 00:25:32,667 --> 00:25:35,667 So you have Jacob and Richard with the Mac and Cheese. 661 00:25:35,834 --> 00:25:37,800 What did we love about that? What did we not like about it? 662 00:25:37,967 --> 00:25:41,100 My only knock for it was that my fennel was a little over 663 00:25:41,266 --> 00:25:43,200 fried and it actually ate bitter. 664 00:25:43,367 --> 00:25:45,066 [Aarti] Yeah, but then the spaghetti and meatballs was 665 00:25:45,233 --> 00:25:46,667 also pretty terrific. 666 00:25:46,667 --> 00:25:48,867 [Rocco] Hard to pull off for 20 bucks. 667 00:25:48,867 --> 00:25:50,567 I was really craving 668 00:25:50,734 --> 00:25:53,266 some fresh herbs in that spaghetti and meatball. 669 00:25:53,266 --> 00:25:56,767 Not just on top, but in the meatball itself. -[Mei] Yeah. 670 00:25:56,767 --> 00:26:00,667 If I said, "Hey, for your next meal, you get to have 671 00:26:00,834 --> 00:26:02,467 "the mac and cheese or you get to have 672 00:26:02,467 --> 00:26:04,667 the spaghetti and meatball." Which one would it be? 673 00:26:04,667 --> 00:26:07,300 Oh, gosh. I don't know. 674 00:26:07,467 --> 00:26:10,100 They're both so good for different reasons. 675 00:26:10,266 --> 00:26:11,200 It's really hard 676 00:26:16,166 --> 00:26:20,467 Chefs, teams, duos, you delivered. 677 00:26:20,467 --> 00:26:21,567 It was awesome. 678 00:26:21,567 --> 00:26:24,066 Probably one of the more difficult decisions that I've 679 00:26:24,233 --> 00:26:28,767 seen recently at the judges' desk as to who is 680 00:26:28,934 --> 00:26:30,467 in the bottom two. 681 00:26:30,467 --> 00:26:34,300 But the ones that, without question, clear-cut 682 00:26:34,467 --> 00:26:37,600 best dish of this competition will go... 683 00:26:37,767 --> 00:26:39,100 Chef Eric, Chef Bobby. 684 00:26:39,100 --> 00:26:41,266 Congratulations. We'll see you guys next week. 685 00:26:42,300 --> 00:26:43,600 -Thank you. -[Eric] Good luck, guys. 686 00:26:44,567 --> 00:26:46,300 Chef Jacob, Chef Richard, 687 00:26:46,467 --> 00:26:48,500 and the duo Chef Hallock, Chef Oniel. 688 00:26:49,400 --> 00:26:50,800 It was not unanimous. 689 00:26:53,266 --> 00:26:54,567 But the judges have spoken. 690 00:27:00,066 --> 00:27:01,800 The two chefs who will be moving on to next week... 691 00:27:03,567 --> 00:27:05,500 will be... 692 00:27:05,667 --> 00:27:07,767 Chef Hallock and Chef Oniel. Congratulations. 693 00:27:09,900 --> 00:27:10,967 [sighs in relief] 694 00:27:11,133 --> 00:27:12,667 I can't believe we made it. 695 00:27:12,834 --> 00:27:14,467 -Thank you. -See you next week. 696 00:27:14,634 --> 00:27:15,433 Good luck, guys. 697 00:27:15,433 --> 00:27:17,567 Flavor is what wins at Flavortown. 698 00:27:17,567 --> 00:27:19,367 By the way, we about to go eat this meatball and spaghetti 699 00:27:19,533 --> 00:27:21,400 right now. Whoopsie-licious. 700 00:27:21,567 --> 00:27:23,066 You didn't do anything wrong. 701 00:27:23,233 --> 00:27:25,467 It's just, you don't have a meat in this. 702 00:27:25,467 --> 00:27:27,567 So, it's gonna be a sudden death battle. 703 00:27:27,567 --> 00:27:30,000 One of you will move on to next week, and the other will take 704 00:27:30,166 --> 00:27:33,667 the off ramp into Blandville. Chefs, back to your carts. 705 00:27:33,667 --> 00:27:34,700 -Good luck. -Thank you. 706 00:27:34,867 --> 00:27:35,934 [Jacob] This is, kind of, messed up. 707 00:27:35,934 --> 00:27:39,000 Getting to work side by side with Richard and now, 708 00:27:39,166 --> 00:27:41,500 you know, kind of going head to head against each other 709 00:27:41,667 --> 00:27:45,400 definitely adds another level of stress and intensity. 710 00:27:45,567 --> 00:27:48,200 But if you're gonna cook against people 711 00:27:48,367 --> 00:27:50,367 in a competition, you cook against the best. 712 00:27:54,000 --> 00:27:57,266 Chef Richard, Chef Jacob, welcome to the Championship 713 00:27:57,433 --> 00:27:59,867 Budget Battle Elimination Round. 714 00:28:00,100 --> 00:28:01,867 I'm sorry that you're here. 715 00:28:02,033 --> 00:28:05,367 I know how amazing the two of you are as chefs. 716 00:28:06,367 --> 00:28:07,767 And Richard, you were just here 717 00:28:07,767 --> 00:28:09,567 last week. -It's OK. 718 00:28:09,734 --> 00:28:11,000 I'm in the bottom two again. 719 00:28:11,166 --> 00:28:14,367 It is very scary because I don't want to go home yet. 720 00:28:14,533 --> 00:28:17,400 I know Jacob's going to bring it, so I have to bring it. 721 00:28:17,567 --> 00:28:23,166 I want you to dish up a winning seafood dinner. 722 00:28:23,333 --> 00:28:24,300 OK? 723 00:28:25,200 --> 00:28:27,467 But here's the...catch. Ha-ha! 724 00:28:28,467 --> 00:28:30,667 Here's the catch of the day. Your budget? 725 00:28:32,600 --> 00:28:34,100 I don't know how much it is. Hunter! 726 00:28:35,166 --> 00:28:36,166 Got any money? 727 00:28:36,166 --> 00:28:37,467 I got this from the cash register earlier. 728 00:28:37,467 --> 00:28:38,433 [Guy] All right. 729 00:28:38,433 --> 00:28:40,166 Whatever Hunter stole out of the register... 730 00:28:40,333 --> 00:28:42,367 I hope it's enough. I'm sorry. 731 00:28:42,367 --> 00:28:45,000 -No promises there. -[Guy] What do you got there? 732 00:28:45,000 --> 00:28:46,266 $20. 733 00:28:46,266 --> 00:28:47,300 [Guy] Seafood dinner. 734 00:28:47,467 --> 00:28:48,667 $20 budget. 735 00:28:48,667 --> 00:28:51,100 30 minutes to shop, prepare, and plate your seafood dinner 736 00:28:51,100 --> 00:28:52,166 on a budget. 737 00:28:52,166 --> 00:28:53,900 You need to come through the register here. 738 00:28:54,066 --> 00:28:55,033 Check out with Wendy. 739 00:28:55,200 --> 00:28:57,200 Whoever wins, we will see you next week. 740 00:28:57,367 --> 00:29:00,166 Competing against the four other chefs that are still 741 00:29:00,166 --> 00:29:02,266 on the quest for the $30,000. 742 00:29:02,433 --> 00:29:03,367 Three, two, one, go! 743 00:29:03,367 --> 00:29:07,667 -[timer dings] -[suspenseful music playing] 744 00:29:07,667 --> 00:29:10,000 I feel really confident going into this. 745 00:29:10,000 --> 00:29:12,800 I'm real good at seafood at the Spoon Trade. 746 00:29:12,967 --> 00:29:16,100 We are in a little beach town, and most of the time we have 747 00:29:16,100 --> 00:29:20,767 a locally caught fresh fish entrée on our menu. 748 00:29:20,767 --> 00:29:22,367 I'm gonna go shrimp. 749 00:29:22,533 --> 00:29:25,000 I've got some tricks up my sleeve for that. 750 00:29:25,166 --> 00:29:28,700 I grabbed shrimp, the most affordable seafood. 751 00:29:28,867 --> 00:29:31,100 I'm gonna get butter, roast some vegetables. 752 00:29:31,100 --> 00:29:33,166 I love butter-roasted vegetables. 753 00:29:33,166 --> 00:29:34,600 I think that kind of is, like, 754 00:29:34,767 --> 00:29:36,400 a complete meal kind of thing. 755 00:29:36,567 --> 00:29:39,567 Dinner, to me, I went back to, you know, mom making dinner 756 00:29:39,734 --> 00:29:42,200 or grandma, and there was always mashed potatoes 757 00:29:42,367 --> 00:29:43,300 on the plate. 758 00:29:43,467 --> 00:29:44,266 Pecans. 759 00:29:44,433 --> 00:29:45,667 I didn't get more seafood. 760 00:29:45,667 --> 00:29:48,767 For one, I was thinking budget, so it made sense to get one. 761 00:29:48,767 --> 00:29:51,300 And I would really just want to be nice and simple. 762 00:29:51,467 --> 00:29:53,767 The bottom two chefs here are going head to head. 763 00:29:53,767 --> 00:29:57,600 It's not the place I want to be in, but it's definitely pushing 764 00:29:57,767 --> 00:29:59,767 me to take to the next level. 765 00:30:00,567 --> 00:30:02,166 $18.31 for you today. 766 00:30:02,166 --> 00:30:04,400 Thank you. Nothing in there. 767 00:30:07,900 --> 00:30:10,100 [Richard exhales loudly] I'm gonna go shrimp. 768 00:30:10,100 --> 00:30:13,066 Only $20 now to do a winning seafood dinner. 769 00:30:13,233 --> 00:30:14,700 All right. 770 00:30:14,867 --> 00:30:17,900 Seafood's very expensive, and on top of that, I don't do 771 00:30:18,066 --> 00:30:21,000 a lot of seafood dishes at my restaurants or at home. 772 00:30:21,166 --> 00:30:23,900 When it comes to budget, usually seafood's the first 773 00:30:24,066 --> 00:30:25,200 thing off the list. -[Mei] Right. 774 00:30:25,367 --> 00:30:26,700 Because it's so expensive. 775 00:30:26,867 --> 00:30:28,567 That's what makes it so challenging, so interesting, 776 00:30:28,567 --> 00:30:30,100 and so difficult. 777 00:30:30,100 --> 00:30:32,266 Flavortown is not an easy place to compete. 778 00:30:32,266 --> 00:30:35,200 I know, in these challenges, the gameplay is very, 779 00:30:35,367 --> 00:30:36,533 very important. 780 00:30:36,533 --> 00:30:38,567 And I know if they tell you that it's a seafood dinner, 781 00:30:38,567 --> 00:30:40,767 it better be filled with seafood. 782 00:30:40,767 --> 00:30:44,200 So I grab squid, shrimp, and catfish. 783 00:30:44,367 --> 00:30:45,867 What are you thinking of making? 784 00:30:46,033 --> 00:30:48,166 -I'm gonna make a pasta. -Not going Asian? 785 00:30:48,166 --> 00:30:50,467 -Remember, it's seafood dinner. -Yeah. 786 00:30:50,634 --> 00:30:53,000 But I think pasta, cioppino is better for that. 787 00:30:53,000 --> 00:30:54,266 OK. 788 00:30:54,433 --> 00:30:58,166 I'm always doing Asian food, but at home, I'm doing Italian, 789 00:30:58,333 --> 00:31:01,000 I'm part Sicilian, my dad's half Sicilian, 790 00:31:01,000 --> 00:31:04,166 and so I've been growing up eating spaghetti, 791 00:31:04,166 --> 00:31:07,266 red sauce, clam sauce my entire life. 792 00:31:07,266 --> 00:31:10,767 Tomato sauce and basil, one is never without the other. 793 00:31:10,934 --> 00:31:12,900 -[Wendy] How are you? -[Richard] Good, how are you? 794 00:31:13,867 --> 00:31:16,467 You're at $22.54 right here before I do anything else. 795 00:31:16,467 --> 00:31:17,767 Oh, my god. 796 00:31:17,767 --> 00:31:19,166 I removed the catfish. 797 00:31:19,166 --> 00:31:22,600 I still have squid and shrimp. It's a seafood dinner. 798 00:31:22,767 --> 00:31:24,367 I need at least two of the seafoods. 799 00:31:24,367 --> 00:31:26,166 I think three's a grand slam. 800 00:31:27,100 --> 00:31:29,100 I hope it's a home run. 801 00:31:29,266 --> 00:31:30,367 [Wendy] There you go. 802 00:31:30,533 --> 00:31:33,000 [Guy] 24 minutes! 803 00:31:33,166 --> 00:31:34,867 [Aarti] The last round was very, sort of -- 804 00:31:34,867 --> 00:31:38,900 it had that false security of working with your friend. 805 00:31:39,066 --> 00:31:40,800 -[Mei] Right. -[Aarti] But now it's every man for himself. 806 00:31:41,900 --> 00:31:43,100 [Guy] What are you making? 807 00:31:43,100 --> 00:31:46,100 I'm doing some butter-roasted vegetables with some crushed 808 00:31:46,266 --> 00:31:49,700 potatoes, some shrimp skewers, and a little salsa verde 809 00:31:49,867 --> 00:31:51,266 of some sort. -[Richard] Nice. 810 00:31:51,266 --> 00:31:53,567 The first thing, I start on my potatoes. 811 00:31:53,567 --> 00:31:56,000 Try to keep them as even size as possible so 812 00:31:56,166 --> 00:31:57,567 they cook the same. 813 00:31:57,734 --> 00:31:59,567 While my potatoes are cooking, I got to get these 814 00:31:59,567 --> 00:32:01,166 vegetables cooking. 815 00:32:01,333 --> 00:32:02,567 Come here, butter. 816 00:32:02,567 --> 00:32:04,767 These veggies, it's not only multiple textures, 817 00:32:04,767 --> 00:32:07,467 it's multiple colors, and multiple flavors. 818 00:32:07,634 --> 00:32:11,800 So this roasted veggie medley really is a vehicle 819 00:32:11,967 --> 00:32:13,800 for anything you put on top. 820 00:32:13,967 --> 00:32:15,567 Now it's time to focus on shrimp. 821 00:32:15,567 --> 00:32:17,900 Gonna work with a lot of shrimp, but I think skewering 822 00:32:18,066 --> 00:32:20,300 these up and grilling them is gonna be a nice plate 823 00:32:20,467 --> 00:32:23,000 of food. Do a little quick marinade. 824 00:32:23,000 --> 00:32:25,900 Bean on the bottom two, and going up against Richard, 825 00:32:26,066 --> 00:32:27,667 definitely gets your heart pumping a little bit. 826 00:32:27,667 --> 00:32:30,166 I've seen him on "Guy's Grocery Games" quite a bit. 827 00:32:30,166 --> 00:32:31,867 He's been around the block before. 828 00:32:31,867 --> 00:32:34,000 I definitely am feeling nervous. 829 00:32:34,000 --> 00:32:36,000 The championship is on the line here. 830 00:32:36,166 --> 00:32:37,166 I'm gonna grill them. 831 00:32:38,066 --> 00:32:39,266 [Guy] Don't burn them. 832 00:32:39,433 --> 00:32:41,467 [Jacob] It needs a sauce, so I'm gonna start making 833 00:32:41,467 --> 00:32:43,567 a little parsley salsa verde. 834 00:32:43,734 --> 00:32:45,667 Every good dinner needs a good sauce. 835 00:32:45,667 --> 00:32:46,767 Fresh lemon. 836 00:32:46,767 --> 00:32:49,300 I'm feeling good. I got this momentum. 837 00:32:49,467 --> 00:32:51,066 Everybody at home's rooting for me. 838 00:32:51,233 --> 00:32:55,266 I want to keep fighting for this big prize in order to have 839 00:32:55,266 --> 00:32:57,200 a little level of security for myself. 840 00:32:58,100 --> 00:33:01,300 -That's good. -Jacob's only using one kind of seafood. 841 00:33:01,467 --> 00:33:04,100 -That seafood has to be perfect. -[Mei] Exactly. 842 00:33:04,100 --> 00:33:06,200 Richard has a little bit of leeway because he's got 843 00:33:06,367 --> 00:33:08,266 a couple of different versions in there. 844 00:33:08,433 --> 00:33:10,767 Richard, what are you making? 845 00:33:10,767 --> 00:33:13,300 I'm making a little spicy seafood... 846 00:33:14,266 --> 00:33:16,500 spaghetti. -Going Italian. 847 00:33:16,667 --> 00:33:20,100 [Richard] When I typically make pasta, I use a lot of guanciale. 848 00:33:20,100 --> 00:33:22,667 I can't afford it. It's like five or six bucks. 849 00:33:22,834 --> 00:33:25,600 So I end up getting a bacon that was $1.99. 850 00:33:26,567 --> 00:33:30,900 A few sprigs of basil -- I smack it just to start to release 851 00:33:31,066 --> 00:33:33,166 the oils, and I start to reduce it. 852 00:33:33,166 --> 00:33:34,266 Tasting good. 853 00:33:35,200 --> 00:33:37,600 Building it. Trying to build it. 854 00:33:37,767 --> 00:33:39,600 Now I'm gonna start working on my seafood. 855 00:33:39,767 --> 00:33:42,367 [Rocco] Oh, someone's taking the time to score the calamari, too. 856 00:33:42,367 --> 00:33:44,367 That's not really an Italian thing, but I definitely know 857 00:33:44,367 --> 00:33:45,500 it's a Chinese thing. 858 00:33:45,667 --> 00:33:47,500 It actually acts as a tenderizer. 859 00:33:47,667 --> 00:33:48,567 [Rocco] Tenderizer, yeah. 860 00:33:48,567 --> 00:33:50,400 And I imagine sauces stick better. 861 00:33:50,567 --> 00:33:51,867 [Richard] You know, I'm a meat guy. 862 00:33:51,867 --> 00:33:55,200 I don't have a lot of seafood in my restaurants, so... 863 00:33:55,367 --> 00:33:56,767 cook for your life. 864 00:33:56,934 --> 00:33:58,967 Seafood is definitely an outside my lane. 865 00:33:59,133 --> 00:34:00,767 I used to have a saying that said, 866 00:34:00,934 --> 00:34:03,767 "Born to lose, cook to win." 867 00:34:03,934 --> 00:34:06,567 And opening up all these restaurants with my own money, 868 00:34:06,567 --> 00:34:10,500 no partners, just my wife standing behind me. 869 00:34:10,667 --> 00:34:13,767 She's way beyond my league. I'm just so lucky. 870 00:34:14,800 --> 00:34:17,100 She's praying for me right now. 871 00:34:17,100 --> 00:34:20,500 I throw the calamari in, and I just want to make sure 872 00:34:20,667 --> 00:34:23,800 that some of the flavor from the seafood starts to get 873 00:34:23,967 --> 00:34:25,567 into the sauce as well. 874 00:34:25,567 --> 00:34:26,667 Oh, that's good. 875 00:34:28,066 --> 00:34:29,266 [Guy] Two minutes! 876 00:34:29,433 --> 00:34:30,767 [Jacob] My potatoes are perfect. 877 00:34:30,767 --> 00:34:31,834 I didn't really have to do much. 878 00:34:31,834 --> 00:34:34,900 I just kept whipping, getting it nice and smooth. 879 00:34:35,800 --> 00:34:36,900 OK, potatoes. 880 00:34:37,867 --> 00:34:39,667 I put my butter-roasted veggies down. 881 00:34:39,834 --> 00:34:41,200 OK, off. 882 00:34:43,667 --> 00:34:46,200 My shrimp skewer turned out perfect. 883 00:34:46,367 --> 00:34:47,567 Salsa verde. 884 00:34:47,567 --> 00:34:50,600 OK, those shrimp skewers look delicious. 885 00:34:52,000 --> 00:34:54,867 Rocco, I'm doing pasta, and I just realized 886 00:34:54,867 --> 00:34:57,266 you're here. Just like, dawned -- 887 00:34:57,433 --> 00:34:58,634 [Guy] 90 seconds. 888 00:34:58,800 --> 00:35:02,400 If I were to remember that Rocco was the judge, I would 889 00:35:02,567 --> 00:35:06,266 have probably stayed away from Italian because there's nothing 890 00:35:06,433 --> 00:35:07,500 that you're gonna get past him. 891 00:35:07,667 --> 00:35:10,500 This seafood pasta has to be perfect. 892 00:35:10,667 --> 00:35:14,900 I am not serving Rocco Dispirito a overcooked 893 00:35:15,066 --> 00:35:16,767 strand of pasta. 894 00:35:16,934 --> 00:35:22,400 Five, four, three, two, one. 895 00:35:22,567 --> 00:35:23,867 That's it. 896 00:35:24,033 --> 00:35:25,667 Great job, guys. -Wow. 897 00:35:26,767 --> 00:35:29,667 -[Rocco] Nice work. -[Aarti] Amazing. 898 00:35:29,667 --> 00:35:31,000 Whoo! 899 00:35:33,467 --> 00:35:35,467 This is it, judges. Budget Bridge elimination round 900 00:35:35,634 --> 00:35:37,300 of our championship race. 901 00:35:37,467 --> 00:35:39,767 Chef Jacob and Chef Richard, had to make a budget 902 00:35:39,934 --> 00:35:42,567 seafood dinner on $20. 903 00:35:42,734 --> 00:35:45,266 Up first, Chef Richard, what do you have for us? 904 00:35:45,433 --> 00:35:51,300 [Richard] I did a shrimp and squid tubes and tentacles pasta, 905 00:35:51,467 --> 00:35:55,867 and I spent some extra money on bacon to add at the bottom 906 00:35:55,867 --> 00:35:57,200 to replace the guanciale. 907 00:35:57,367 --> 00:36:01,467 I ended up spending about $5 on basil, but I just felt like 908 00:36:01,467 --> 00:36:04,000 there's no way I could do a pasta without basil. 909 00:36:04,166 --> 00:36:06,367 And I stepped out of my comfort zone 910 00:36:06,367 --> 00:36:08,233 of doing Asian food. 911 00:36:10,700 --> 00:36:12,767 Chef Richard, a plate of pasta is always 912 00:36:12,934 --> 00:36:13,867 a welcome home for me. 913 00:36:13,867 --> 00:36:15,066 I think it's one of the greatest things 914 00:36:15,233 --> 00:36:17,567 you can make in competition because nearly everyone 915 00:36:17,734 --> 00:36:21,100 loves great pasta, and great pasta this is. 916 00:36:22,667 --> 00:36:25,767 It's delivering that sweet salinity 917 00:36:25,934 --> 00:36:27,767 that you want from seafood. 918 00:36:27,934 --> 00:36:30,700 We all seem to agree that more than one seafood is 919 00:36:30,867 --> 00:36:32,066 a celebration of seafood. 920 00:36:32,066 --> 00:36:36,066 And so, we're really happy that you did that in this case. 921 00:36:36,233 --> 00:36:40,467 You picked such great bombastic ingredients, right? 922 00:36:40,467 --> 00:36:44,867 The bacon, the calamari, and the shrimp, the basil, 923 00:36:44,867 --> 00:36:48,100 like these really big, loud ingredients. 924 00:36:48,100 --> 00:36:50,367 And that underbelly of smoke from the bacon is 925 00:36:50,533 --> 00:36:51,567 really lovely. 926 00:36:51,567 --> 00:36:53,900 It's quite amazing the depth of flavor 927 00:36:54,066 --> 00:36:55,867 that you got in the sauce, 928 00:36:56,033 --> 00:36:58,367 and the amount of time that you had to cook. 929 00:36:58,367 --> 00:37:02,100 Thank you so much for the addition of the basil. 930 00:37:02,266 --> 00:37:04,667 I thought the basil actually added a great 931 00:37:04,834 --> 00:37:06,500 herbaceous note to the pasta. 932 00:37:06,667 --> 00:37:10,400 However, I do wish that I had a little bit more seasoning 933 00:37:10,567 --> 00:37:13,467 to the pasta itself, maybe a little salt 934 00:37:13,634 --> 00:37:16,467 in the pasta water. -I did -- I salted the water. 935 00:37:16,634 --> 00:37:20,100 I salted I mean, I put a lot of salt. 936 00:37:20,100 --> 00:37:21,166 Did you? 937 00:37:21,166 --> 00:37:23,266 I mean, I'm telling you, I emptied my salt container. 938 00:37:23,433 --> 00:37:24,700 OK. 939 00:37:24,867 --> 00:37:28,667 Also, the calamari for me, however, is a little over, 940 00:37:28,667 --> 00:37:30,667 just a tad chewy. -Thank you. 941 00:37:30,667 --> 00:37:32,400 [Richard] I used my whole salt. 942 00:37:32,567 --> 00:37:34,400 I couldn't believe they said it was not salty enough. 943 00:37:34,567 --> 00:37:37,000 Fantastic. Thank you, judges. 944 00:37:37,000 --> 00:37:38,567 Not to be outdone, Chef Jacob. 945 00:37:38,567 --> 00:37:41,667 So, my seafood dinner here, I try to make a nice big plate 946 00:37:41,834 --> 00:37:43,667 of food, something that kind of represents something 947 00:37:43,667 --> 00:37:45,000 I might eat for dinner. 948 00:37:45,000 --> 00:37:46,867 Shrimp on a skewer was my only seafood. 949 00:37:46,867 --> 00:37:49,900 I did say calamari, mussels, and clams to the dish 950 00:37:50,066 --> 00:37:53,000 before I plated it, so there is some essence of that there. 951 00:37:55,166 --> 00:37:57,800 You know, I just really love butter-roasted vegetables 952 00:37:57,967 --> 00:38:00,367 with a little roasted garlic, mashed potatoes, 953 00:38:00,367 --> 00:38:01,767 nice and pureed and smooth. 954 00:38:01,767 --> 00:38:03,767 And then, freshness, I put a little like 955 00:38:03,767 --> 00:38:05,867 an Italian salsa verde on there. 956 00:38:08,100 --> 00:38:09,400 [Aarti] Chef Jacob. 957 00:38:10,567 --> 00:38:13,667 Yeah, I did not think that this would be as flavorful as it is. 958 00:38:13,834 --> 00:38:15,367 And it's very flavorful. 959 00:38:16,367 --> 00:38:18,767 I think your shrimp is cooked perfectly. 960 00:38:18,934 --> 00:38:21,266 I love that because you put them on the grill, 961 00:38:21,266 --> 00:38:23,700 you get the two different personalities of shrimp 962 00:38:23,867 --> 00:38:24,867 in one bite. 963 00:38:24,867 --> 00:38:28,000 You only had one seafood, and we had all said, 964 00:38:28,000 --> 00:38:29,567 "Well, then you better cook it right." 965 00:38:29,734 --> 00:38:32,100 And you cooked it right. So well done there. 966 00:38:32,100 --> 00:38:34,900 The vegetables were cooked perfectly. 967 00:38:35,066 --> 00:38:37,100 I really love the attention to detail. 968 00:38:37,100 --> 00:38:40,667 Your salsa verde really added that perfect amount of acidity 969 00:38:40,667 --> 00:38:42,767 that you really needed for this dish. 970 00:38:42,934 --> 00:38:44,900 Great job giving us a big plate of food. 971 00:38:45,066 --> 00:38:46,867 It's very impressive to see all of this. 972 00:38:47,033 --> 00:38:49,567 I think you have every root vegetable in the cellar, right? 973 00:38:49,734 --> 00:38:51,266 You managed to get mashed potatoes done 974 00:38:51,266 --> 00:38:54,600 that are delicious. They're smooth, they're creamy. 975 00:38:54,767 --> 00:38:57,400 I would like to have seen one more seafood element. 976 00:38:57,567 --> 00:38:58,800 Thank you. 977 00:38:58,967 --> 00:39:02,667 This wasn't necessarily a "seafood dinner" 978 00:39:02,667 --> 00:39:06,467 since you only had four pieces of shrimp on a skewer. 979 00:39:06,467 --> 00:39:08,967 The only thing I think is that the whole thing needs just 980 00:39:09,133 --> 00:39:11,767 a touch more salt to pull it all together. 981 00:39:11,767 --> 00:39:14,266 -Thank you. -Judges, thank you very much. 982 00:39:14,266 --> 00:39:17,266 Gentlemen, great job. You did not disappoint. 983 00:39:17,433 --> 00:39:19,100 The only thing disappointing will be sending one 984 00:39:19,266 --> 00:39:21,767 of you home. The judges will deliberate. 985 00:39:21,934 --> 00:39:23,300 We'll call you back in a bit. Thank you. 986 00:39:27,900 --> 00:39:30,000 -It's not gonna be fun. -[Aarti] No. 987 00:39:30,000 --> 00:39:32,467 Well, they both did a great job making a seafood dinner. 988 00:39:32,634 --> 00:39:33,967 There's no question about it. 989 00:39:34,133 --> 00:39:36,200 The vegetable shenanigans on that second plate 990 00:39:36,367 --> 00:39:37,867 was very impressive, right? 991 00:39:37,867 --> 00:39:39,300 [Aarti] It did feel like shenanigans. 992 00:39:39,467 --> 00:39:41,867 It was like a corralled circus of vegetables 993 00:39:42,033 --> 00:39:44,767 with mashed potatoes on top of it that were delicious. 994 00:39:44,934 --> 00:39:45,934 [Aarti] Yeah. 995 00:39:45,934 --> 00:39:48,667 I do wish that Jacob had grabbed one more type 996 00:39:48,667 --> 00:39:52,567 of seafood to really nail this as a winning seafood dinner. 997 00:39:52,734 --> 00:39:55,667 I thought the seafood in Richard's dish, I mean, 998 00:39:55,834 --> 00:39:58,667 one out of the two were cooked perfect 999 00:39:58,667 --> 00:40:00,467 and the other not so much. 1000 00:40:00,634 --> 00:40:03,000 The calamari definitely fell short for me. 1001 00:40:03,166 --> 00:40:05,767 I thought it was a tad bit chewy. 1002 00:40:05,934 --> 00:40:07,967 What Richard did, though, with the seafood that I think 1003 00:40:08,133 --> 00:40:10,800 is very smart is he used the seafood to flavor 1004 00:40:10,967 --> 00:40:13,467 the sauce, that then flavored everything on the plate. 1005 00:40:13,467 --> 00:40:14,533 -[Aarti] Mm-hmm. -[Mei] Right. 1006 00:40:14,700 --> 00:40:16,567 I think there's something to be said for that. 1007 00:40:16,567 --> 00:40:19,467 So does that trump the other dish? 1008 00:40:19,634 --> 00:40:20,700 [uncertain vocalization] 1009 00:40:24,000 --> 00:40:27,700 [suspenseful music playing] 1010 00:40:27,867 --> 00:40:30,900 Chefs, unfortunately, one of you will be getting 1011 00:40:31,066 --> 00:40:33,767 off the racetrack, one of you will be hitting pit row, 1012 00:40:33,934 --> 00:40:36,367 and the other will move on to the competition next week. 1013 00:40:37,567 --> 00:40:39,567 The chef checking out, and whose car will be 1014 00:40:39,567 --> 00:40:41,100 eliminated from the race is... 1015 00:40:45,767 --> 00:40:47,867 unfortunately, Chef Jacob. 1016 00:40:49,767 --> 00:40:52,000 Chef, really appreciated you being here 1017 00:40:52,000 --> 00:40:54,166 for the tournament and hate to see you go. 1018 00:40:54,333 --> 00:40:56,867 Thank you so much for a great competition. 1019 00:40:57,033 --> 00:41:00,567 To lose to a group of chefs that are champions and winners, 1020 00:41:00,734 --> 00:41:02,000 like, there's no losing for me. 1021 00:41:02,166 --> 00:41:03,367 Going home is kind of a bummer... 1022 00:41:03,367 --> 00:41:04,867 -It was great to meet you. -It's been a pleasure. Pleasure. 1023 00:41:04,867 --> 00:41:06,767 ...but my dish didn't meet the game 1024 00:41:06,767 --> 00:41:08,100 as well as it could have. 1025 00:41:11,767 --> 00:41:14,667 Our next stop involves even more of a climb because... 1026 00:41:15,867 --> 00:41:18,500 we're going to Take Out Turnpike. 1027 00:41:18,667 --> 00:41:20,266 I want you to make the judges... 1028 00:41:21,667 --> 00:41:24,467 We're gonna go with burgers and a side. 1029 00:41:24,634 --> 00:41:28,200 This is quintessential Triple D. 1030 00:41:28,367 --> 00:41:30,400 I'm looking for an exceptional job. 1031 00:41:30,567 --> 00:41:31,800 I'm about to make it whoopsie-licious. 1032 00:41:31,967 --> 00:41:33,066 Ha-ha! 1033 00:41:33,066 --> 00:41:35,367 -This is smart gameplay. -I'm expecting they're all. 1034 00:41:35,533 --> 00:41:37,600 [Aarti] Chef Bobby is hungry for this. 1035 00:41:37,767 --> 00:41:39,367 [Bobby] Hey, Oniel, check this out. 1036 00:41:39,367 --> 00:41:41,166 You're such a show off. 1037 00:41:41,333 --> 00:41:42,767 The pressure is immense right now. 1038 00:41:42,767 --> 00:41:44,567 It's like turned all the way up. 1039 00:41:44,567 --> 00:41:45,700 [Aaron] Look at that. 1040 00:41:45,867 --> 00:41:47,066 That's a good-looking dish, man. 1041 00:41:47,233 --> 00:41:48,667 Must be a dish he's made a million times. 1042 00:41:48,667 --> 00:41:50,700 -I want to win. -I came here to win. 1043 00:41:50,867 --> 00:41:52,166 Take it all the way home. 1044 00:41:52,166 --> 00:41:56,467 The closer I get, the more of a reality winning it becomes. 1045 00:41:56,634 --> 00:41:58,500 -That's it, stop working. -Ah! 1046 00:41:58,667 --> 00:41:59,667 Whoo!