Tonight, three food families with years of experience
in the restaurant business are taking over Flavortown Market.
I mean, they're ready to prove that their family cooks it best.
[Vanda] We're Thai. And we gotta represent.
We have to bring Thai flavor to Flavortown.
My mother, she's the flavor queen.
Stay focused. Don't make a big mistake.
This family fires on all cylinders.
All right, let's go, let's go.
It's so loud in here because,
as families, they're yelling at each other.
This is outstanding.
[Jared] We timed it, we timed it.
It's Food Family Takeover right now --
Hey, hey, right -- hold it right there, Dad.
-What are you doing? -You're the new assistant
to the assistant manager. -Ridiculous.
It's a Food Family Takeover tonight on...
[all] "Fieri Family Grocery Games."
So let's meet our three food families.
Hey, hey, hey, Dad, Dad, what are you doing?
Go take a break and do me a favor, clean the bathroom
while you're at it, all right?
This is gonna -- the payback on this.
You got it, Dad.
All right, first up, we have the Asapahu family,
chef owners of Ayara, the LA Thai restaurant
started by their parents.
[action music playing]
We're siblings. I'm the oldest.
Peter's the second,
and Cathy's our third, us -- third --
our parents' third.
My parents opened Ayara Thai in 2004.
[Cathy] When we were growing up, we were always in the kitchen
together, working together, arguing with each other.
-Vanda's the boss. -I'm the boss.
Vanda's -- Vanda's the boss, yes, for sure.
-She's the oldest, so... -Yeah.
[Hunter] What's up?
How are you guys doing?
-Welcome. -[Peter] Good.
Then there's the powerhouse team behind Neyow's Creole Cafe
and Neyow's Steakhouse in New Orleans, Louisiana.
Jared is my firstborn --
and Stan -- yes. -Number one.
And Stanley is the first cousin.
I think we do have the best Creole food in the city.
At the restaurants, I do everything.
I wear all the hats.
I'm kind of in charge of the steakhouse.
I'm really like their sous chef, but when neither one
of them are there, I am the man in charge, which is very rare,
'cause my mother's at work 24-7.
-[Stanley] All right. -[Hunter] You guys ready?
-Yes, we are ready. -[Stanley] Great to meet you.
Yes, we are. All right.
-Guys. -What's going on?
What's going on?
[Hunter] And finally, chefs and owners of BBBOP,
a Korean restaurant in Dallas, Texas.
Uh, this is my brother, and this is my husband,
and we do Korean fusion.
[Steve] We've been working together since 2008.
The whole family's involved in the restaurant.
-Yeah. -Mom, Dad, all the kids.
You know, I couldn't ask for anything more than to be
with my family as much as I can.
We feel the same way 95% of the time.
How are you guys? Welcome.
-[Vanda] Hi. -[Sandy] Hi.
[all laugh softly]
[Hunter] Welcome, families.
In honor of families taking over the Flavortown Market,
I've decided to take over the hosting duties on behalf
of the Fieri Food family.
-Great. -Sounds great.
-Yeah. -And my dad's over there cleaning
the bathroom or something. -[all laugh]
Who do you think's taking this competition on this?
-Thai -- Thai. -[Steve] Korean.
-Right here. -Right here.
Thai.
And I want you to make the judges
a weeknight family favorite. How's that sound?
-Great. -That's great.
A fast, easy, go-to meal that everybody loves, right?
So, you know, just keep a sample.
Um, I mean, sorry, just keep it simple.
-No, wait, I forgot. -Oh, it's a sample.
-Oh, no. -[Hunter] Because you know what?
We're playing one of our favorite games.
-Keep It Sample. -You gotta get the sample.
-[Peter] OK. -[Vanda] Oh, my God.
[all chuckle]
-All right. -Is the bathroom clean?
-That -- yeah. -Tell you what.
Go down to produce. You have a sample table to run.
-Awesome. -See you over there. No, get -- take the broom.
[all laugh]
[Hunter] The Fieri family, has set up four sample tables around
the market because you have to use two of them in your dish. -Wow.
Before we start, I'm gonna let you guys kind of huddle up,
speak for a minute, figure out what you wanna make.
[Tanya] Think it fast.
Yeah.
-Yeah. -[Hunter] Three, two, one, go!
-[bell dings] -[woman] Go, go, go, go.
-[Stanley] Oh. -[indistinct chatter]
Right, right, right.
We wanna represent our family with the flavor.
We have to bring Thai flavor to Flavortown, right?
Tom yum noodle is the go-to for our family.
Noodles -- we didn't get noodles.
[Cathy] I did. I got Thai noodles already.
[Vanda] Ground pork.
[Peter] Ground pork, ground pork, ground pork.
We need to make sure that it tastes
just like how we make it at the restaurant
and how we make it at home.
[Vanda] But of course, we have to put two special ingredients
into the tom yum noodle soup.
Come to my table right now.
And get your Brie. Maybe take three, I don't know.
Come get your cheesy crackers. You can use them as breading.
Got red wine, right here, full body.
Right here, folks.
The only place you need to shop, Donkey Sauce.
[Cathy] First thing we ran to was Ryder's Table.
[Ryder] Come get your cheesy crackers.
We didn't know how we would use it.
[Peter] I -- I don't need to sample it.
[buzzer blaring]
Next step, we went to Penny.
Chefs, you've gotta try this Brie.
-Here, what do we got. -Try the samples.
-It's fantastic! -Oh, it's Brie?
-Oh, the cheese, yes. -Yeah, OK, it's OK.
This will be great on wonton.
'Cause we love cheese wontons.
We actually just had cream cheese wontons
at the airport on the way here.
Good luck. -[Vanda] Thank you.
[Cathy] OK -- fish sauce. Get all of it.
We hit the international aisle hard.
[Peter] Get the oyster sauce. Where's the oyster sauce?
-[Vanda] Let me see. -[Cathy] Oyster sauce is down here.
We're just a really saucy family.
Donkey Sauce -- Donkey Sauce.
Sample, sample, sample, sample, sample.
So then, next up, Guy has Donkey Sauce.
This is a combo.
You've got mustard and garlic
and black pepper and Worcestershire.
We didn't know how we would use it, but just take it
and then we'll decide back at the station.
-Let's go! -There you go.
Oh, fantastic! I'll give you two bottles.
-There you go. -I'm hungry.
You've got a snack. Do you want a Donkey Sauce?
There we go.
The cart is full.
It's a mess inside of there, but we got all of it,
so we gotta start cooking.
Come get your Hunt & Ryde wine!
-Full-body red blend. -[Vanda] Let's go!
I'm not using wine, but I want a drink.
-Let's cheers. -See, now that's how you shop!
Let's go!
Chicken, chicken, chicken, chicken.
[action music playing]
-[Greg] Don't you wanna like -- -[Steve] Wait, wait, over there.
-Sample. -Grab the chicken.
-[Steve] Where's the sample. -Grab the chicken first.
So for weeknight family favorite.
Kids always ask for the fried chicken.
Come get your crackers. Come get your crackers.
So for me, I saw Ryder with those cheese crackers
and I was like, "We can use the cheese crackers
as part of our dredge."
The other part of Korean fried chicken is a nice glaze.
-[Steve] Soy sauce -- which one? -[Sandy] Soy sauce -- any one.
Straight, light, straight.
Then we went around and we saw Guy.
-Donkey Sauce. -[Greg] I want the sauce.
-OK, we gotta try the sauce. -This goes with, I mean,
just delicious. -Oyster sauce -- oyster sauce.
Get it there with the chicken Guy tender.
Immediately, I knew that this worked great
with the frisée salad.
[Sandy] A big part of the reason why we're on this show is
'cause of our kids, and how much they love this show.
[Steve] You know, we want them to not be afraid,
take the opportunities you get.
So when we got this opportunity, they made sure
that we did exactly what we tell them to do
all the time.
All right, we got enough for everything?
-[Sandy] Yeah. -OK, start taking it out.
[all] Chicken, chicken, chicken, chicken,
chicken, chicken, chicken.
[fun piano playing]
Weeknight family favorite is always
just some kind of chicken,
potatoes, and a vegetable.
-Come on, come on. -[Stanley] Get the dough. Get the dough.
Home-cooked Creole-type food.
Hey, chefs, over here.
This is the best cheese in the world.
[Stanley] All right, let's get a little Brie.
[Penny] It's so great in whatever you're making.
[Tanya] Not too sure what we're gonna do with it,
but we're gonna grab the Brie anyway,
and we're gonna figure it out.
Potatoes, potatoes, potatoes, potatoes.
Which ones you want, Chef?
The smaller ones, they'll go faster.
-Donkey Sauce. -[Tanya] Donkey.
-[Stanley] Donkey Sauce. -Especially for the Creole.
New Orleans food.
This right here is Worcestershire,
garlic, and mustard. Package deal.
-There you go. -Donkey sauce is good
We're gonna make it work.
Everybody collect their Donkey Sauce,
and I am out.
Because we have three families
with three different cultural backgrounds,
I'm excited to see
what a weeknight dinner looks like at their house.
And they all work together all the time,
so, you know, I mean, that's a huge advantage.
-You guys are good? -[Peter] Yeah.
[Vanda] Once Cathy's done with the dumplings,
fill the dumplings.
-Vanda is really good at delegating. -Yeah.
Maybe I am a control freak.
Peter, get all the limes.
[Crista] That is a lot of limes.
[Vanda] We're making tom yum noodle soup.
-[all] Oh. -Oh, tom yum noodle soup.
[Vanda] This broth is the star of the dish.
We have to get it right.
First, I added frozen chicken and mushroom broth.
I needed tons of lime so that we could get that Thai flavor
that we're known for. Thank you, Peter.
-I did something. -You did something, yeah.
Let's go! All the aromatics.
Dried shrimp.
The lime juice, and the fish sauce.
-Dried shiitake mushrooms with broth. -Yeah.
It's coming, it's still thawing -- 23 minutes already.
-[Peter] We got 23 minutes. -We got 23 minutes.
Keep your head on. Just keep going.
[Vanda] Cathy's the youngest.
Yeah, no, but you're assertive.
-I'm assertive. That's a good word. -Yeah, yeah.
-Yeah. -Assertive.
I'm gonna be done with the wonton filling, in like --
-Yeah, so you need the wontons? -Yeah, so get ready.
So into the food processor, I have cilantro stems,
ground pork, some lobster meats.
[Vanda] Then soy.
Cathy, integrate the cheese in the thing, OK?
Yeah, I got it.
Gameplay is super important, so I need to make sure that
ingredient stands out.
OK, Peter, wonton.
-[Peter] Wontons? -[Cathy] Make the wontons.
All right, guys, wontons going in with the meat in it.
No, that's supposed to be boiled.
Those dumplings are supposed to be boiled.
-Oh, my gosh! -Peter!
-Uh-oh, uh-oh. -Uh-oh.
All right, well, I'll eat that later.
Mom would be disappointed.
We wanna represent our family.
Let's fix it and make it right.
Can you make some more?
Yeah, I'll make more. I can make eight.
-Make eight. -[Cathy] Hurry up.
[Peter] Yeah.
Peter, you didn't close the lid.
No, no, it was overboiling, Vanda.
-Oh, you turn it. -Let go -- you turn -- you do your chicken.
Go ahead -- come on, come on, we got this.
It's so loud in here because, as families, they're yelling
at each other. And I love it.
[Guy] Chefs, you got 20 minutes left.
[Sandy] All right, guys.
[gentle music playing]
Chefs, what's on the menu?
[Sandy] It's gonna be a fried chicken with a soy ginger honey
glaze and a nice frisée salad. -Frisée -- got it, got it.
And what did you use for your shopping items?
-We're using your sauce. -[Steve] Your sauce.
[Sandy] And we're using the Goldfish as a crust.
-Well, Korean does cheese. I mean, cheesy cracker. -[Greg] Yeah, yeah.
So for the dredge, we use flour,
a little cornstarch.
So, you know, we were concerned with adding
that cheese cracker into it. It could start to burn.
For me, I didn't have much experience with Korean food,
but went and fell in love with her
and fell in love with the cuisine.
We've been working together since 2008,
so we've had our highs and our lows.
We work together really well as a team.
-Ooh, that looks good, Greg. -[Greg] Oh, yeah, that's good.
[jazz music playing]
[Guy] How's the New Orleans team going?
[Jared] What's going on, Chef? How you feeling today?
[Stanley] We got a roasted chicken, along with roasted potatoes,
and we're gon' do some fresh asparagus.
Good thinking. Good thinking.
[Jared] Let's go. Teamwork make the dream work.
[Stanley] Can't go wrong with chicken and potatoes.
That's a meal my mother used to cook for me growing up,
maybe once or twice a week. -Let's see.
I'll I do what I got. What else -- see if --
make sure we got everything.
I tried to put together one of our great seasonings
that we use at the restaurant --
smoked paprika, dark chili powder,
cayenne pepper, and then went on from there.
A few of the things we can't tell y'all, yes.
[Tanya] To save a little time, we put it in the fryer.
-Ah, it's hot. -[Jared] Let's go.
All right, Chef, all four of our chickens are down.
[Tanya] All right. All right.
All right, I'm ready for the potatoes to go in the oven.
About 30 years ago, I started doing suppers to sell
just to take my kids on a vacation.
It went so well, then we decided to do
our own restaurant.
I've been growing up in this restaurant since I was
12 years old. I get my skills from my mother.
She's the flavor queen.
He's not gonna get a raise, but thank you.
Chefs, 15 minutes to go. 15 minutes.
[Vanda] Weeknight meal.
OK, I think it's coming along.
-Peter, where's the wontons? -[Peter] They're right here.
I just gotta fold them now.
[Vanda] Typically, with the tom yum noodle soup,
there's a bit of ground pork that gets added on there.
-We have no time, just -- -OK, here -- wontons here.
-Wontons. -[Cathy] There's four.
And then four more.
Vanda, can you boil the wontons?
Yeah, I'm boiling it right now with the pork.
[Cathy] OK, here it is.
To give my broth even more depth, we got the Donkey Sauce.
Let's go, Guy Sauce, Donkey Sauce.
There's a Thai version of tom yum,
which is a tom yum nam khon, creamy tom yum,
and it was perfect for it because it was creamy,
it was tart, which aligns with our broth.
Donkey Broth, nine minutes.
She keeps calling out a lesser time than is the time to keep
her family moving. -[Damaris laughs]
-Brilliant -- that's brilliant. -Yeah -- yeah.
Mmm, let's go.
[Guy] Eleven minutes, eleven to go.
[Sandy] How are you doing on the chicken?
-Good. -Good?
[Greg] The chicken, you can see it's frying up beautifully.
I'm making the sauce.
This sauce is very complex.
It's got honey, sesame oil, soy sauce, and sugar,
ginger, and garlic. It keeps going.
I'm just waiting for the sauce to reduce.
I'll do this. I'll do this.
[Peter] I got it. Jump on the salad.
We're gonna do a frisée salad to brighten it up.
This Donkey Sauce is good.
[Steve] Yeah, we incorporate that into some kind of dressing, Sandy.
'Cause that creaminess and stuff should balance this acid.
[Sandy] That sounds great.
[Steve] After the grapefruit, what am I going for?
[Sandy] Go for the lemons.
[Steve] Dude, this is a lot harder when the pressure's on.
[soft, pensive music playing]
Grab the asparagus. We just put it on a grill.
Next, we took the potatoes out the oven.
We put the Brie on top.
We put it in the salamander, so the cheese can kind of melt.
The Brie went onto the potatoes,
and it's getting salamander. -Oh, that's a good idea.
[Stanley] Just keep your eye on it.
All right.
The Neyow family, they've got the thigh and the drumstick,
which is an excellent piece of chicken.
Especially when you keep them together,
you just lock in all the juices and all the flavor.
Difficulty is, it takes the most time to cook out --
out of all the chicken.
My heart's beating like real, real fast.
It's OK, Mama. This is what we do.
[Guy] Five minutes!
This bok choy needs to come out.
It's too hot right now.
Tom yum soup isn't the whole without the bean sprouts
and bok choy.
And Mom always tells us to eat more vegetables.
[Cathy] OK, so noodles are going in the bowl.
So, before I add the broth in, I add some bean sprouts
and bok choy into the bowl.
At the restaurant, we usually have baby bok choy,
and we just cut off the bases and use that.
Today, it was a little bigger.
Vanda, do you wanna taste this one more time before
it goes? -Uh, no -- I -- I --
You trust me? OK.
A little telepathic.
That's our power. [laughs]
I trust you.
I start straining the broth, and I wanna make sure
it's just nice and creamy and pure silky in the bowl.
-[Vanda] How is it? -Delicious and spicy.
Those noodles are gonna soak that up.
All right, wontons are ready to go.
Peter, you have the -- the ground pork.
-You're coming with the ground pork? -[Peter] Yeah.
Peter, try it and put a little bit of salt and then toss
some Donkey Sauce in it and then some of that chili oil.
[Peter] OK -- there you go.
-OK, Donkey delicious. -It's good now.
-Let's go. [Peter] OK -- go for it.
[Cathy] Vanda, help me, um, tighten it up.
[tense music playing]
[Guy] Four minutes, four to go.
It is coming down to it, you guys.
Can you please taste the sauce for me?
-Oh, yeah, that's good. -[Sandy] It's good?
Yeah, right where you want it.
-[Sandy] Then, let's start plating, Steve. -OK.
[Sandy] Make sure you get a little bit of everything
when you taste it. -[Steve] Right.
-[Sandy] Good? -Oh, my gosh, this is great.
We got this. Stay focused.
Don't make a big mistake. Just don't make a big mistake.
[Greg] OK, fried chicken.
[Sandy] That looks great, Greg.
Chicken looks beautiful.
I'm gonna take it out, pass it over to Sandy.
She's getting ready to do that nice brush on with that glaze.
[Sandy] All right.
[Damaris] Wow, that plate came together.
Wow.
[Guy] Three minutes!
[tense music playing]
[Tanya] Take it out. You think we good?
-[Stanley] Chicken come out. -[Tanya] All right.
This chicken needs to be done, and our chicken was not done.
[Tanya] We don't have a lot of time.
So, we took it out. We kinda cut it up some.
Come on, come on, come on, come on!
Ain't nobody going to eat no raw chicken.
If we don't have this chicken done, we do not have a meal.
Chef, get everything else ready,
the potatoes, everything.
Imma finish this chicken off on the grill.
-Oh, uh-uh, Jared. -[Guy] Two minutes!
You know I'm really nervous about that chicken, right?
[Jared] Imma have it ready, Mama.
Keep your eye on the potatoes. Potatoes, potatoes, potatoes.
[Tanya] OK, all right. OK, I got you.
[Jared] All right, start plating up.
The chicken will be the last thing we throw on.
Hot, hot, hot.
[Guy] One minute!
Cheesy potatoes?
-Oh, these potatoes are gonna be ridiculous. -[Tanya] Yes.
Fifty seconds before I put this chicken on, y'all.
[Stanley] Chicken on the plate, Jared.
[Jared] Pulling the chicken off the grill is looking
really promising.
Oh, my God, we got 40 -- come on.
[Aarti] What? Get the chicken on the plate!
Get it on there! Forty seconds.
-Get the chicken on the plate! -[Stanley] That's all we need.
[Jared] Grab the asparagus
and add that world-famous Donkey Sauce to it.
Hit the Donkey Sauce, T, on the asparagus.
-Hit the asparagus. -[Hunter] Ten seconds, Neyows
[Hunter] Get it on there. Four, three, two, one.
That's it. Stop working, chefs!
[judges applaud]
The last second -- wow.
[Jared] We timed it. We timed it, we timed it.
-Oh, Cathy. -God.
I think it's good.
I think it's gonna be really good.
-Whoo! -Wow, nice job, families.
2 Judges, this is Family Food Takeover.
The food families had to make a weeknight family favorite
using two of the items from the Fieri family sample table.
First up, the BBBOP family. Tell us what you made.
For our weeknight family favorite, we made
a Korean fried chicken with a soy ginger glaze.
It incorporates in the crust the cheddar crackers.
And then we also made a frisée salad with a citrus,
and we put that Donkey Sauce in there.
[gentle, pensive music playing]
BBBOP family, the cheesy crackers, I think,
should make it into the next version you make
for your children. -We'll, keep that in mind.
'Cause I can imagine my kids losing their mind over it.
It's so evenly dredged, so evenly fried.
-Mom's glaze? -[Sandy] Yes.
Bottle that stuff. It's so good.
And that Donkey Sauce was a great choice
to put on that sauce. -Thank you.
-But the salad is a little bitter. -OK.
[Damaris] The grapefruit is bitter
and the frisée is a little bitter.
I just need some relief from that.
That makes sense.
All right, not to be outdone, Ayara family,
let's hear about this. -We did a tom yum noodle soup.
We incorporated the Brie into the wontons, and then we also
incorporated Donkey Sauce in the soup broth.
[pensive music playing]
Ayara family, I would like your address because I'm coming
over for dinner. This is delicious.
And what you did with that Donkey Sauce
in the broth is amazing.
It, like, really kind of adds a balance
to all that acidity from the limes.
And I did see you squeezing limes for, like,
half of the time allotted. Nice work.
And the noodles, like, perfectly cooked.
Thank you.
We've got sort of that soft, sort of slippery bok choy,
that sautéed pork, soft wontons.
But the smartest thing I think you did was choosing the Brie
as one of your samples, 'cause the funkiness of Brie
reminds me of the funkiness of fish sauce.
-This is really well done. -Thank you.
But the bok choy is hard to eat, right?
Especially for a soup and something so brothy.
I wish that would have been broken down a little bit.
-Thank you. -Thank you.
Not to be outdone, they've been waiting patiently,
the Neyow family. Tell us about this dish.
Well, we did a roasted chicken along with roasted potatoes
and peppers, and melted the Brie over the roasted potatoes.
And also, we finished the grilled asparagus
with Chef Fieri's famous Donkey Sauce.
[soft, pensive music playing]
Neyow family, I've eaten a lot of chicken.
This is delicious.
Brie on the potatoes under the broiler, that's naughty.
And it's delicious.
Like, what a great fatty starch.
Thank you.
I was worried about you guys for a minute with the chicken.
Are they gonna make it? You made it.
But I wanted to see those sample items incorporated
a little bit more into the cookery
as opposed to sort of a right-on-top moment. -OK.
All right, listen, if the competition was based off
of family unity and working together, everybody won.
A lot for the judges to discuss.
In the meantime, back to the kitchen.
We'll call you in a bit. Thank you.
[pensive music ends]
-Is anybody safe, safe, safe? -[Damaris] Yes.
-[Aarti] The Ayara. -[Crista] Ayara.
-[Damaris] Yeah, Ayara, yeah. -[Guy] The Ayara family.
I was gonna go Neyow stay, only because it felt more like
what I would whip together on a weeknight.
So good.
My vote is for BBBOP to stay.
There's two parts to the game, right?
It's the family favorite and the Keep It Sample.
-Yeah. -And I feel like they played
the Keep It Sample part of the game
better than the Neyows.
Narrow margin. Very narrow.
Sadly enough, and I hate this, where's Hunter?
-Whether he wants his job back? -[all laugh]
Let Hunter come be the bearer of bad news.
Unfortunately, the team that we'll be checking out will be...
[tense music playing]
...the Neyow family.
Only thing that took you down in this round,
unfortunately, we asked you to incorporate
some sample ingredients.
And that's one of the things I see chefs go home from
more often in this competition.
They just throw it on the plate.
-Thank you so much. -[Tanya] Bye, everybody.
[Vanda] Bye -- aw.
[Stanley] Nice meeting y'all.
It's disappointing, but I'm very proud of these two guys
right here. The experience, guess what?
It's priceless.
Being able to work with people you really, truly love
and care about. -Yes.
Uh, excuse me, Fieri family, Father, Mother, Ryder, Mimi.
-There's Mimi. -[Penny] There you are.
Hey, what'd you get there? Oh, nice.
-Congratulations. -[Greg and Sandy] Thank you.
The family that prepares the best dish in this round
gets to shop Flavortown Market for up to $20,000.
-Whoo. -Yeah.
Let's go.
However, first I'm gonna give you a chance to win a big
advantage in this round with a Fieri Family Quiz.
Please grab the whiteboards
and the markers out of your carts.
We're gonna read you a series of facts
about the members of our family.
Your job is to decide whether that fact is true or false.
The first team to get two answers correct will win
a two-minute head start in this next challenge.
-Whoo! -Wow.
Two minutes? That is a big deal.
You know, Mom,
why don't you read the first fact?
I would love to.
Guy moved to France on his own when he was 16.
-True or false? -True.
True.
Let's see your answers for number one.
Both true -- OK.
-That's correct. -Both families tied with one.
Well, Mimi?
Ryder broke his leg riding a motorcycle
on his 18th birthday.
-False. -I think that's true.
-[whispering] It's false. -OK.
OK.
OK -- well?
False -- it was me.
-[laughing] -[indistinct chatter]
Oh!
So, BBBOP family, congratulations.
First to two points,
and you win the Fieri Family Quiz.
So an extra two minutes on the clock for ya.
Two minutes, OK.
Now, for this final round, I want you to make the judges,
how about a Sunday supper? -Ooh.
You know, that comforting plate of food
representing all those classic family recipes
and slow-cooked flavors.
But here's the thing.
Please stand in front of your carts.
We won't be needing those today.
-OK. -OK, [chuckles].
All the ingredients for your big Sunday supper must fit
in your little baskets there.
We are gonna play Triple, Divide, and Conquer.
Brand new, first ever on Triple G.
First ever.
We've divided the store in three
so that each family member can shop in their own section.
-Genius. -Right?
All right, all right.
The chefs with the red baskets will shop aisles
one through three.
The ones with the yellow baskets will shop aisles
four through six.
And the ones with the blue baskets will shop aisles
seven through nine.
And I know you're thinking about 10, don't worry.
You each get your own little section.
You can't cross your line, by the way.
Can't cross your line.
Now, you'll need to agree upon your supper and its ingredients
so that you can communicate, 'cause you're only gonna
get one shot. -OK.
Thirty minutes to divide, shop, prepare, and conquer
your Sunday supper. Any questions?
-[Guy] Three, two, one, go! -[Steve] Oh, go, go, go.
[Sandy] Oh, my gosh.
-[Cathy] Two minutes, -[Vanda] Two minutes.
Two minutes, that's a big deal.
That's valuable.
Oh, OK, kimchi-jjigae.
Kimchi-jjigae, that's great.
Get the pork, like, some kind of salty pork.
And the short rib, and then we'll get the...
You grab the rice -- yes. -[Greg] Sesame oil.
-Yes -- OK. -Yes.
[Steve] OK, all right, go, go, go.
I'm nervous splitting up
because we can't really communicate.
Get some short rib.
I streamline it to the proteins, and I want
that short rib because that is the classic cut
for our Korean kalbi.
But then I also know we need some kind of fatty pork
for the kimchi-jjigae. So we need to have a starch.
I run by the frozen section, and I notice that there's
frozen jasmine rice, so I thought,
might as well grab that just in case.
This is also one shop, so we only get one chance.
All right, Sandy, Greg, you guys good?
Yeah, I'm gonna get aromatics, and then the veggies
for the curry.
There's rice here, but try getting that rice too.
-Two, one. -Go, go, go, go, go, go, go.
[Sandy] I grab some ginger and garlic for the marinade
for the kalbi.
And I see kimchi, so I grab two of those to make sure that
we have enough for the kimchi stew.
Oh, rice. This is what I need.
Not sure how we'd manage the time, so I grab
the microwavable rice off the shelf.
[Sandy] Normally, this stew takes quite a bit to cook, at least
the day, but we needed to raise that flavor really quickly,
so we used a lot of umami-packed sauces.
Gonna do a little fish sauce.
-Get the gochugaru. -Oh, here we go.
-Yeah. -Sweet.
-Oh, and a little dashi. -Yeah.
So I'm grabbing the frozen jasmine rice.
It's a quick rice, and it was better
than the other pre-cooked rices.
You know, getting the proteins, that was,
like, the easiest thing.
Perfect. Oh, this is great.
Dungeness crab meat, perfect.
[Cathy] I'm grabbing the fresh produce, all of the aromatics.
Lemongrass, lime leaves, ginger.
Thai food uses so many ingredients.
OK, I'm coming back!
[Vanda] Fish sauce.
I had the international aisle, so I grabbed all the sauces.
Oyster sauce. Curry paste.
Ooh, let's get this. Yellow paste.
I'm gonna mix it with red. And Panang, let's do it.
-All right, let's go, let's go. -[Guy] Twenty-six minutes.
Remember, you only get one shop.
Did you get the brown sugar? It's down this aisle along the way.
Thank you, Steve.
[Vanda] Oh, Peter, get the eggs.
[Peter] Duck eggs.
I can't tell what conversations are what
right now. -[Sandy] OK.
-[Vanda] All right. -[Greg] OK -- let's go.
-This is stressing me out. -BBBOP, they're gone.
-They're done. -[Greg] Right here.
-Right here. -[Sandy] OK.
[Vanda] Let's go. Let's go.
Let's go.
It's the finals. You know, it's for 20K.
We gotta do it.
-[stammering] -[Hunter] They're good.
Can't go back down. It is game time.
[funny music playing]
Not my store today.
2 [Guy] Twenty-four minutes!
With Sunday supper, I'm expecting, like,
big, thoughtful, like... -[Damaris] Has to be.
...like, you've been at it all day kind of Sunday supper.
-Yes, yeah. -BBBOP, what's on the menu?
-What are we making today? -I'm making the kimchi-jjigae.
This is a very, like, at-home meal.
You rarely find this at Korean restaurants because restaurants
don't have the time to age it.
Steve is going to char the ribs.
[Steve] So when we think of dinner,
kind of like a nice meal on Sunday,
we do kalbi, which is a classic Korean dish.
And then Greg there, I think, is working on the marinade.
For the stew, it's really important
that we get that kimchi cooking as quick as possible,
'cause it does take normally at least a day.
The Hondashi sauce.
Oh, Hondashi sauce is the best.
[Sandy] Butter -- there's gotta be lots of butter.
That's the key.
And we put some guanciale in there,
some smoked pork.
[Steve] You gotta give it some time to meld together.
Yeah, I know. It's just gonna meld.
-Just let it do its thing. -[Sandy] OK.
Steve, why don't you get the rices heated up.
[Steve] OK, rices.
[Greg] Gotta get this ginger in there.
So in the marinade goes the ginger,
sesame oil, as well as some brown sugar in there.
Get it as smooth as possible,
and then get it on the short ribs.
Kalbi's marinating pretty well.
[Sandy] We have immigrant parents.
They cooked Korean food every day.
If we win, we wanna celebrate by taking our parents to Korea
on a trip.
I always hear their stories of, you know,
when they immigrated, so it's kinda like getting
back to roots.
When should we start the grilling?
I mean, it's gonna go quick, so we need to save some time.
We don't want those overcooked.
-[Guy] Twenty minutes! -Team Ayara, how we doing?
Oh, we're doing curry crab. It's my dad's recipe.
[Cathy] I'm cleaning out the crab.
Peter, what are you working on, veggies?
-Yes. -[Cathy] You're working on the sauce?
Yes, I'm working on the --the curry.
Into the blender, I added curry paste,
chili pepper, heavy cream.
This family fires on all cylinders over here.
I'm putting a little bit of fish sauce
and a little bit of white soy.
We need velvety eggs...
before adding all of the curry paste.
We're cooking a family dish, and our parents don't know
that we're here.
Going on "Guys' Grocery Games" is already a lot of pressure.
Telling our parents would have been
an unmanageable amount of pressure.
We have to get it right. So, hi, Mom.
[speaks Thai]
Hi, Dad.
[Guy] Fifteen minutes, chefs. Fifteen to go.
Kimchi-jjigae's almost ready, guys.
Marinated short rib has now been in there for a while.
I'm gonna get on the grill.
[Sandy] Our grill master is Greg, for sure.
[Greg] Get a lot of char.
-Check the rice. -[Sandy] Rice is ready to go.
As I'm looking at it, I can tell
it's a little bit slimier than usual.
This is overcooked in the microwave.
OK. Oh, yeah.
We need rice for this dish. It's really important.
-Good thing we grabbed two rices. -[Steve] Yeah.
We lucked out because Steve also grabbed frozen rice.
Let's do it in the pan.
Yeah, that's what I was thinking too.
[Sandy] A little bit of water.
I don't wanna mess this up, and then we lose out
on the family trip.
If this rice doesn't heat up, we're in trouble
[Guy] Eight minutes.
All right, crab, Cathy, you do this.
Can I get some of the veggies in yet?
[Vanda] Yeah, put the veggies in.
All right. I'm putting the peppers in now.
And then you need this crab, all of this crab.
-Hi, Guy. -How we doing, Chef?
-This is a curry crab. -And what's in this?
A curry paste, shrimp paste, duck egg.
-[Cathy] You want small pieces? -Yeah, uh-huh, I need them too.
-But keep it separate. -And then keep it separate.
How's that?
Yeah?
Good amount of heat on that.
[Vanda] Let's do chili fish sauce.
We're gonna make prik nam pla chili fish sauce
and we're gonna add a little bit of lime.
And then I realized that I forgot to grab the lime.
-Oh, I didn't grab lime. -[Vanda] You forgot lime?
We have vinegar. Do we wanna add that?
-Yeah, vinegar. -[Cathy] OK.
Ten chilies, Peter.
You think ten chilies. Wanna kill the chefs?
We're Thai We're Thai.
And we gotta represent.
Vanda, I think this is plenty.
-Don't forget the rice, Peter. -[Peter] Yes, I won't.
Chefs, Hunter says you have five minutes left.
Hunter says five minutes left.
I'm just filling in.
-How's that rice, San? -Taste it, guys.
I get the rice.
I realize it's a little bit overworked, but what can we do?
[Steve] How are you doing on that grill? Ooh, that looks good.
Sorry, Greg. That's perfect.
What's stewing up over here?
[Sandy] That's kimchi-jjigae, a kimchi stew.
Uh, yeah, flavor hello.
[Sandy laughs]
All right, short ribs need to go on.
These are recipes that my mom taught us, and these are
our recipes that we're teaching our kids to make.
It's gonna be the winning dish that takes us to Korea.
-[Greg] All right. -[Guy] Two minutes!
-[Cathy] Rice is done? -[Peter] Yes.
[Cathy] Should I season the rice a little bit?
Like, a little salt and butter?
I'm thinking I should do a little something to this rice
just to bring it up to match the intensity of the curry.
I have the rice ready in the bowl, in the pot.
Vanda's got the curry, and we've all tasted it
and agreed that it's killer.
All right, where's the chili fish sauce?
-Right here. -Can I taste it?
-Yeah. -[Vanda] Yeah, good.
Hopefully we made our parents proud.
Three, two, one. All right, chefs, that's it.
-[Sandy] Yay! -[Hunter] Well done.
Everything's off.
[Peter] Making sure that everything's off.
-[Vanda] Good job. -Everything's off.
-[Hunter] Good-looking plates. -Yay!
-Good job, guys. -Put out the heat.
2 This is Food Family Takeover, game two,
to make a super Sunday supper.
BBBOP. Team, what'd you make?
There is no Sunday supper in a Korean household without
a stew, so we made a flavorful kimchi stew and kalbi,
Korean-style short marinated short ribs.
[soft, pensive music playing]
When I saw you dump that entire jar of kimchi
into that pot, I was like, "Jjigae, it's happening.
It's happening."
I'm so excited that you made it.
Really, really beautiful, rich flavors.
And then move over to these short ribs.
Holy cow. They're incredibly tender.
[both] Thank you.
It's -- is gorgeous. Except for the rice, y'all.
The rice is mushy.
The rice has been overworked and it got a little gluey.
Mm.
Not to be outdone, Ayara family,
tell me about this.
All right, so this is our Sunday supper crab curry.
The way to eat it is to have it with a little bit
of jasmine rice.
You have chili lime prik nam pla on the side.
[pensive music playing]
I adore this.
And especially for a Sunday supper,
when -- when my family makes crab curry, this is what we do.
I'm getting a little choked up, because I'm relating this
to my own family and getting to eat crab curry with them.
It is a visceral, family-bonding experience.
-Absolutely. -The rice is a real shiner.
It's deeply flavored, which, you know, like it
really, I was like, "Oh my God, the rice is really good!"
I could just eat that with your little --
the like fish sauce.
This fish sauce situation, it's got some heat
and I love it.
But you guys had the whole store to shop from.
Yeah.
You know, some nice cilantro or some lime zest,
something like that would have been a little palate cleanser
against all these rich, beautiful flavors.
-Thank you. -Thank you.
One of these two teams
gonna shop Flavortown Market for up to 20,000 bucks.
Thank you very much. Call you in a bit.
-[Cathy] Thank you. -[Vanda] Thank you.
[Cathy] Thank you.
[tense music playing]
-Whoo. -I listened to the first.
-I listened to BBBOP. -[Aarti] Yes.
-And I thought, "Well, they won." -Yeah.
[Guy] Then the Ayara family comes in.
-They won. -[Aarti] Yeah.
Then I go back to what you said about the BBBOP.
-They won. -Yeah.
The -- BBBOP.
Man, those short ribs, delicious.
-So tender. -[Aarti] So tender.
Only bad thing for me was the rice.
Let's talk about the other one.
Man, to make that level of flavor of that curry, I mean,
we saw them do it. It was, like, three minutes.
Like, there wasn't something missing from that plate.
-That felt like a full meal. -Yeah.
Besides the lime.
I wanted a little bit more of that sort of freshness.
All right, I need an answer.
[pensive music playing]
This was not unanimous.
The winner
of our food family takeover is...
[tense music playing]
Congratulations...
Ayara family -- well done. -Oh!
-[judges applaud] -[Guy] Well done.
[Vanda] Thank you.
-[Steve] So deserved. -Good job, good job.
You guys did great. -[Greg] Yeah, way to go.
BBBOP, I gotta tell you,
you should be very proud of yourselves.
You're definitely a family to contend with.
-Pleased to -- thank you. -Pleased to.
-BBBOP, thank you so much. -Yeah.
-[Greg] Appreciate it. -[Guy] Thank you, brother.
The rice. Yes, the rice.
Even though we lost, I think...
-We represented well. -Yeah.
We didn't tell our parents that we're here.
-[Damaris] Aw. -You didn't tell your parents
you're here? -No.
By telling them, I think it would be like
a mental game for us more so.
It was best to not tell them and just surprise them.
My mom might be mad that I put butter in the rice.
This is so neat for your mom and dad to be finding out now.
What are their names?
[all] Andy and Anna.
Anna, Andy, congratulations.
The kids just rocked the house, huh?
Well done. What do you do with the money?
We have an amazing team.
We have these annual trips that we do and we don't just
bring the team, we bring their extended
family too. -Come on.
That's awesome.
It's time to go make some money.
Congratulations, our champs.
This list right here
has five clues.
Every item you go and find,
I'm gonna give you [clicks tongue] 4,000 bucks.
Wow!
Get all five items, put them in the cart, you win $20,000.
-OK. -Love it, yeah.
This could be one heck of a party.
Wait, wait, hold on -- hi.
What?
You're just gonna do this without me?
I've been running the whole show without you.
[Hunter] Listen, time for you to go on break now.
Hey, go on break. Look, hey.
I'll be back next week, folks.
-Welcome back. -Hey, congratulations.
[both] Thank you.
As soon as I finish reading this first clue,
then you guys can go.
Number one, this best-selling produce in the US
is a fruit sold in bunches.
[Peter] Bananas, bananas, bananas, bananas.
-[Vanda] Bananas! -Yeah!
Go, go, go!
[Vanda] Right, right, right, right.
OK, next clue, next clue.
-[both] Boom, $4,000. -Boom.
OK, you got it. All right, number two,
this cured meat is the most
popular pizza topping in the US.
[Vanda] Right, right, right, right.
[both] Pepperoni.
[Peter] It's right here, right on your left, up top, up top.
[Vanda] Up top, Cathy.
Oh, they got it, 8,000 bucks!
Frozen entrée featuring everyone's favorite
"Mayor of Flavortown" on its packaging.
I think it's on that other side.
-[Hunter] Yeah, come on! -It's on the other side.
[Aarti] Where is it? Do you see it?
-[Cathy] Do you see it? -Right here, right here.
Grab it. Come on.
Spread the news!
This product made with eggs
is the top-selling condiment in America.
-Condiment. -[Cathy] All the way at the end,
all the way at the end.
The three of them running with the cart is hysterical.
[Cathy] Got it -- Vanda, grab it!
Right here.
[cha-ching]
These small crustaceans are the best-selling seafood
in the US.
-Come on! -Come on!
[both] Come on!
-[Vanda] Shrimp! -Shrimp.
Shrimp! Shrimp!
Shrimp, shrimp, shrimp!
Let's go! Shrimp!
Cathy, just grab it!
[Peter] Hang on, hang on, hang on.
Hang on. Put it in.
[Hunter] OK -- done, done.
-Let's go. -All right.
For $20,000, shrimp was the one.
Congratulations. Come on, Dad.
-Well done. -Yes!
I'm just so excited for my parents to watch this episode
and see something that they taught us how to cook
on TV, on American television.
That's gonna be awesome.
They took 20,000 bucks this week.
What will they get next week? You gotta find out.
See you on Triple G. Adios.