1 00:00:01,767 --> 00:00:03,100 Welcome to "Guy's Grocery Games." 2 00:00:03,267 --> 00:00:04,167 Go! 3 00:00:04,334 --> 00:00:05,567 -Grab your cart... -Ah! 4 00:00:05,734 --> 00:00:07,267 ...and your culinary creativity... 5 00:00:07,434 --> 00:00:08,267 -Ah! -Whee! 6 00:00:08,434 --> 00:00:10,267 ...and let the grocery games begin. 7 00:00:12,601 --> 00:00:13,868 Clean up aisle six! 8 00:00:14,033 --> 00:00:17,300 In August of 2013, when my sons were, when they were just 9 00:00:17,467 --> 00:00:19,567 little kids, we filmed our very first episode of 10 00:00:19,734 --> 00:00:22,767 "Guy's Grocery Games" in a small market in Southern California. 11 00:00:22,934 --> 00:00:26,367 Now, who knew then that we'd do over 500 episodes and give over 12 00:00:26,534 --> 00:00:28,567 $7 million in prize money? 13 00:00:28,734 --> 00:00:33,901 For $14,000, he rocked the house on "Triple G"! 14 00:00:34,067 --> 00:00:36,300 So tonight, we're bringing back three of the first chefs to 15 00:00:36,467 --> 00:00:37,767 ever win "Triple G." 16 00:00:37,934 --> 00:00:40,100 Happy to be back. It's been a long, long time. 17 00:00:40,267 --> 00:00:42,968 And we're gonna play some old-school "Triple G" games. 18 00:00:43,133 --> 00:00:45,667 -Ah ha-ha-ha! -Does it feel like your home? 19 00:00:45,834 --> 00:00:48,501 -It's the home away from home. -Come on, baby. 20 00:00:48,667 --> 00:00:51,601 -Wow! -This game is crazy. 21 00:00:51,767 --> 00:00:53,100 It's a throwback throwdown tonight on 22 00:00:53,267 --> 00:00:54,367 "Guy's Grocery Games." 23 00:00:54,534 --> 00:00:55,601 Guys, knock it off! 24 00:01:00,067 --> 00:01:01,267 I cannot wait to see 25 00:01:01,434 --> 00:01:02,667 these folks. It's been a while. 26 00:01:02,834 --> 00:01:06,467 Now, first up, Tom Ramsey, an investment banker turned 27 00:01:06,634 --> 00:01:11,467 soul-food chef who won $18,000 on the premiere episode. 28 00:01:11,634 --> 00:01:13,667 Come on, buddy, get up there. Congratulations. 29 00:01:13,834 --> 00:01:15,100 -Chef Tom! -Oh-ho! 30 00:01:17,167 --> 00:01:20,200 Hey, what's up, buddy? Long time no see. 31 00:01:20,367 --> 00:01:21,767 This isn't the same contestant 32 00:01:21,934 --> 00:01:24,267 that was here, you know, 12 years ago. 33 00:01:24,434 --> 00:01:27,267 I've dropped 50 pounds, have a little restaurant called 34 00:01:27,434 --> 00:01:30,467 Bon, spend more time with my wife and my family. 35 00:01:30,634 --> 00:01:32,767 Man, I'm so much more at peace than I used to be. 36 00:01:32,934 --> 00:01:34,167 I hope it shows in my cooking. 37 00:01:35,567 --> 00:01:38,267 And then there's Chef Plum, private chef and father of 38 00:01:38,434 --> 00:01:41,667 three, who won 14,000 bucks in episode two, and now he's gone 39 00:01:41,834 --> 00:01:44,601 on to become an Emmy-nominated culinary host. 40 00:01:46,100 --> 00:01:47,767 -Are you trying to take my game? -What's up, brother? 41 00:01:47,934 --> 00:01:49,200 -Huh? -It's clobbering time. 42 00:01:49,367 --> 00:01:50,467 -Let's go, brother. -Jeez. 43 00:01:50,634 --> 00:01:52,701 Happy to be back. It's been a long, long time. 44 00:01:52,868 --> 00:01:54,701 Being on this show and winning it helped me build 45 00:01:54,868 --> 00:01:56,100 my confidence up a bunch. 46 00:01:56,267 --> 00:01:57,567 Years ago when we first did this show, 47 00:01:57,734 --> 00:01:58,901 I've definitely changed a lot. 48 00:01:58,901 --> 00:02:01,467 I'm kind of the grizzled-old vet now, so I'm thinking 49 00:02:01,634 --> 00:02:03,667 I gotta come back and try this again. 50 00:02:03,834 --> 00:02:06,701 And finally, Cristina Topham, the Lebanese-American chef from 51 00:02:06,868 --> 00:02:10,200 episode three, who is our first $20,000 winner. 52 00:02:10,367 --> 00:02:11,567 -Give it up! -Yeah! 53 00:02:11,734 --> 00:02:14,667 -$20,000! -Whoo! 54 00:02:14,834 --> 00:02:16,400 -Hey, Guy, what's up? -Welcome back, Chef. 55 00:02:16,567 --> 00:02:18,267 Winning "Triple G" changed 56 00:02:18,434 --> 00:02:20,400 the direction of my career for sure. 57 00:02:20,567 --> 00:02:23,701 I ended up starting my own catering company 58 00:02:23,868 --> 00:02:28,167 and then decided to open a restaurant, which is crazy. 59 00:02:28,334 --> 00:02:30,100 Welcome back to "Grocery Games," chefs. 60 00:02:30,267 --> 00:02:31,267 Changed a little bit, right? 61 00:02:31,434 --> 00:02:32,467 -Little bit. -Completely different. 62 00:02:32,634 --> 00:02:33,968 [Cristina] Yeah. 63 00:02:33,968 --> 00:02:35,968 Although this is the first time in this market, you started in 64 00:02:36,133 --> 00:02:38,868 the beginning market, which was much smaller. 65 00:02:39,033 --> 00:02:41,300 It wasn't quite a Flavortown market. 66 00:02:41,467 --> 00:02:44,200 It would be more like what we'd call Flavorville market. 67 00:02:44,367 --> 00:02:47,667 -Flavor Bodega. -Flavor Bodega market. 68 00:02:47,834 --> 00:02:50,601 So, we invited you back to a very special 69 00:02:50,767 --> 00:02:53,467 two-round throwback throwdown. 70 00:02:53,634 --> 00:02:56,067 As always, the winning chef is gonna get a chance to shop 71 00:02:56,234 --> 00:02:58,801 Flavortown Market for up to 20,000 bucks. 72 00:02:58,968 --> 00:02:59,868 -Let's go. -[Guy] OK? 73 00:03:00,100 --> 00:03:01,367 Bring it on. 74 00:03:01,367 --> 00:03:03,000 [Guy] The only thing you three are gonna have to understand 75 00:03:03,167 --> 00:03:04,701 is only one of you is gonna win. 76 00:03:04,868 --> 00:03:06,400 I know you know what it feels like to win. 77 00:03:06,567 --> 00:03:08,100 You're the only one that knows what it feels like to win 78 00:03:08,267 --> 00:03:09,501 20 grand, by the way. 79 00:03:10,501 --> 00:03:13,501 But talking about throwback, I also have a special guest 80 00:03:13,667 --> 00:03:17,100 who was only seven years old when "Triple G" started. 81 00:03:17,267 --> 00:03:19,367 And now that he's home for college, I figured this would 82 00:03:19,534 --> 00:03:21,667 be a perfect time for him to make a cameo. 83 00:03:21,834 --> 00:03:23,467 Ladies and gentlemen, my son Ryder. 84 00:03:23,634 --> 00:03:25,567 -Right? -[all applaud] 85 00:03:25,734 --> 00:03:27,300 [Guy laughs] 86 00:03:27,467 --> 00:03:28,801 -Oh, wow. -Thank you, son. 87 00:03:28,968 --> 00:03:30,234 -Nice to have you. -Yeah, of course. 88 00:03:30,234 --> 00:03:34,000 Ryder, out of all the OG games that we have in "Triple G," 89 00:03:34,167 --> 00:03:35,901 and you've been around all of them, what are some of 90 00:03:36,067 --> 00:03:37,901 your favorites? -Can Can. 91 00:03:38,067 --> 00:03:39,868 Can Can, so you can only use the ingredients in a can. 92 00:03:40,033 --> 00:03:41,400 -Yeah, don't say that. -I like that. 93 00:03:41,567 --> 00:03:42,701 Five items or less. 94 00:03:42,868 --> 00:03:46,267 That on the terrible meter is high. 95 00:03:46,434 --> 00:03:49,200 Those are great ideas. All right, how about this? 96 00:03:49,367 --> 00:03:51,167 I'm gonna get them started in the competition. 97 00:03:51,334 --> 00:03:53,868 Why don't you think about your favorite 98 00:03:54,033 --> 00:03:56,367 OG "Triple G" game, 99 00:03:56,534 --> 00:03:58,167 go grab the stuff, bring it back, 100 00:03:58,334 --> 00:03:59,667 and I'll get 'em started. -All right. 101 00:03:59,834 --> 00:04:00,968 -Well done. -Sounds good. 102 00:04:00,968 --> 00:04:02,200 -Thank you, son. -Did you say "Grab the stuff"? 103 00:04:02,367 --> 00:04:03,467 I don't know what he's gonna do. 104 00:04:03,634 --> 00:04:05,868 -That worries me, too. -Very much. 105 00:04:06,033 --> 00:04:07,267 [Guy] We'll see what he comes up with. 106 00:04:07,267 --> 00:04:10,667 First challenge, I want you to make the judges a classic, 107 00:04:10,834 --> 00:04:12,000 a burger and a side. 108 00:04:13,667 --> 00:04:14,701 Burger and a side. 109 00:04:14,868 --> 00:04:18,267 That is old-school, "Triple G," OG. 110 00:04:18,434 --> 00:04:20,367 Couldn't be easier, right? 111 00:04:20,534 --> 00:04:22,267 I'm not even gonna come up with the game right now. 112 00:04:22,434 --> 00:04:23,334 I'm letting Ryder figure it out. 113 00:04:23,501 --> 00:04:25,100 So it'll be on a-need-to-know basis. 114 00:04:25,267 --> 00:04:28,467 Right now, [clicks tongue], you don't get to know. 115 00:04:28,634 --> 00:04:31,100 You can do this. You're winners of season one. 116 00:04:31,267 --> 00:04:34,567 Your 30 minutes begins now in three, two, one. 117 00:04:34,734 --> 00:04:35,968 -Go make great burgers. -[bell dings] 118 00:04:40,901 --> 00:04:42,868 Get out of the way. 119 00:04:44,567 --> 00:04:46,000 We takeoff running down the aisle. 120 00:04:46,167 --> 00:04:48,968 It's very different from, you know, 13 years ago. 121 00:04:50,200 --> 00:04:53,100 I'm almost 60 years old, so I'm pretty old-school. 122 00:04:53,267 --> 00:04:54,667 I'm gonna make an old-school burger. 123 00:04:55,801 --> 00:04:59,367 I'm making a cheeseburger and a side of smashed potatoes. 124 00:04:59,534 --> 00:05:03,367 I find a Wagyu burger, and then I find beef that has 125 00:05:03,534 --> 00:05:05,267 been ground with bacon. 126 00:05:05,434 --> 00:05:07,567 I lean into the word "classic," 127 00:05:07,734 --> 00:05:10,267 so my shopping becomes really easy. 128 00:05:10,434 --> 00:05:14,567 I need ground meat, I need cheese, I need buns. 129 00:05:14,734 --> 00:05:16,467 Very classic, very simple. 130 00:05:16,634 --> 00:05:18,100 Ryder, what game? 131 00:05:18,267 --> 00:05:21,167 Let's see 'em make a burger without the buns. 132 00:05:22,300 --> 00:05:23,801 You did Out of Stock? 133 00:05:23,968 --> 00:05:25,901 [tense music plays] 134 00:05:27,968 --> 00:05:30,567 Ironically enough, that is the first game that we ever 135 00:05:30,734 --> 00:05:32,100 played on "Triple G." 136 00:05:32,267 --> 00:05:33,467 Attention shoppers, we're sad 137 00:05:33,634 --> 00:05:35,767 to inform you that we are out of stock. 138 00:05:35,934 --> 00:05:38,000 That is so vicious, but well done. 139 00:05:38,167 --> 00:05:39,467 Nice. 140 00:05:39,467 --> 00:05:43,968 Attention shoppers, I've been informed by my stock boy that 141 00:05:44,133 --> 00:05:46,100 all the buns are currently out of stock. 142 00:05:46,267 --> 00:05:47,467 All right, going back this way. 143 00:05:47,634 --> 00:05:50,167 Sorry for the inconvenience, and please enjoy all 144 00:05:50,334 --> 00:05:53,367 the bun-like options that we have in aisles... 145 00:05:53,534 --> 00:05:55,100 Uh, aisle... 146 00:05:56,567 --> 00:05:59,701 -Good luck. -Burger buns are out of stock. 147 00:05:59,868 --> 00:06:01,667 Everything's harder than I remember the first time. 148 00:06:01,834 --> 00:06:02,767 So we're gonna go. 149 00:06:02,934 --> 00:06:04,067 So the biggest challenge, 150 00:06:04,234 --> 00:06:06,267 you want that softness of the bun. 151 00:06:06,434 --> 00:06:08,267 You don't have that, you've gotta start thinking 152 00:06:08,434 --> 00:06:11,100 about, what can I do to replicate that? 153 00:06:12,267 --> 00:06:13,968 Go with focaccia. 154 00:06:14,133 --> 00:06:16,200 It's close enough that I could 155 00:06:16,367 --> 00:06:21,000 at least cut it out and make it simulate the buns. 156 00:06:21,167 --> 00:06:24,968 Focaccia, in my opinion, is the most bun-like. 157 00:06:25,133 --> 00:06:26,801 [Tom] In season one, we played out of stock. 158 00:06:28,868 --> 00:06:30,667 You just gotta think on your feet. 159 00:06:30,834 --> 00:06:33,067 You gotta come up with something that gets you in 160 00:06:33,234 --> 00:06:38,067 the neighborhood, but is not so far out of the neighborhood. 161 00:06:38,234 --> 00:06:40,567 Since then, I mean, that's been 12 years. 162 00:06:40,734 --> 00:06:42,801 I've gone on to run top restaurants in one of 163 00:06:42,968 --> 00:06:45,000 the biggest food cities in the world. 164 00:06:46,167 --> 00:06:48,300 I can think on my feet and find something here. 165 00:06:48,467 --> 00:06:50,100 OK. 166 00:06:50,267 --> 00:06:52,000 [Kris] Coming in hot, coming in hot, coming in hot. 167 00:06:53,067 --> 00:06:54,601 Ground beef deliciousness. 168 00:06:54,767 --> 00:06:56,667 I'm gonna go a little ground beef. 169 00:06:56,834 --> 00:06:58,667 I'm definitely on a smash burger kick. 170 00:06:58,834 --> 00:06:59,667 Don't overthink it. 171 00:06:59,834 --> 00:07:01,367 [Kris laughs] 172 00:07:01,534 --> 00:07:04,667 But there's no buns. What am I gonna put these on? 173 00:07:04,834 --> 00:07:05,801 All right, here we go. 174 00:07:05,968 --> 00:07:07,267 Tortillas, we'll just do that. 175 00:07:07,434 --> 00:07:09,767 I got an idea. Burger-rito. 176 00:07:09,934 --> 00:07:11,601 Here we go. 177 00:07:11,767 --> 00:07:14,100 I can make a burger on a tortilla and you cook it, 178 00:07:14,267 --> 00:07:16,267 you know, one side and then one side and you put some cheese. 179 00:07:16,434 --> 00:07:18,501 And then let's go with a crispy potato wedge. 180 00:07:19,501 --> 00:07:21,200 These are great. 181 00:07:21,367 --> 00:07:22,667 These are great. 182 00:07:23,300 --> 00:07:25,000 Coming back and going against two other people who have won, 183 00:07:25,167 --> 00:07:26,367 you're playing people who already know 184 00:07:26,534 --> 00:07:28,200 how to play the game. I don't wanna say intimidating, 185 00:07:28,367 --> 00:07:29,567 but they're here for a reason. 186 00:07:29,734 --> 00:07:31,367 It's gonna be a good competition. 187 00:07:31,534 --> 00:07:34,000 Back to the stations. Let's do it. 188 00:07:36,267 --> 00:07:38,100 Freaking burgers, man. 189 00:07:38,267 --> 00:07:41,901 We had to do burgers in season one, and I had some 190 00:07:42,067 --> 00:07:43,667 technical difficulties. 191 00:07:43,834 --> 00:07:44,968 [Cristina groans frustrated] 192 00:07:44,968 --> 00:07:47,100 [Cristina] I'm in trouble. My burger patties aren't 193 00:07:47,267 --> 00:07:49,167 staying together very well. 194 00:07:49,334 --> 00:07:50,467 But I passed. 195 00:07:50,467 --> 00:07:52,801 I actually have a lot more experience under my belt 196 00:07:52,968 --> 00:07:54,400 than 12 years ago. 197 00:07:54,567 --> 00:07:55,868 So I'm gonna do a riff on 198 00:07:56,033 --> 00:07:57,467 something we make at the restaurant. 199 00:07:57,634 --> 00:08:01,667 And I'm gonna turn lamb kofta into a burger. 200 00:08:02,701 --> 00:08:04,267 No buns. 201 00:08:04,434 --> 00:08:06,100 I knew it was gonna get harder, but I didn't know it 202 00:08:06,267 --> 00:08:08,167 was gonna get that hard. 203 00:08:08,334 --> 00:08:11,467 Bread is a super important component of a burger. 204 00:08:11,634 --> 00:08:14,601 This particular focaccia that I grabbed, I know it's gonna 205 00:08:14,767 --> 00:08:18,901 be the perfect texture and addition to my lamb burger. 206 00:08:19,067 --> 00:08:22,467 I don't wanna do a potato side, because it's what I know 207 00:08:22,634 --> 00:08:23,934 the guys are gonna be doing. 208 00:08:25,000 --> 00:08:29,901 My strategy is to stay true to my California, Lebanese style. 209 00:08:30,067 --> 00:08:33,767 And I'm going to make a nice, fresh Mediterranean 210 00:08:33,934 --> 00:08:35,467 couscous salad. 211 00:08:35,634 --> 00:08:38,300 These are lemons are always full of flavor. 212 00:08:38,467 --> 00:08:41,267 I thought it'd be really fun to come back just because I am 213 00:08:41,434 --> 00:08:42,501 super competitive. 214 00:08:42,667 --> 00:08:43,701 I think I'm set. 215 00:08:43,868 --> 00:08:46,467 I'm definitely gonna kick those boys' butts. 216 00:08:48,467 --> 00:08:50,167 All right, folks, who better to critique 217 00:08:50,334 --> 00:08:53,100 our season one chefs than the three judges who have been 218 00:08:53,267 --> 00:08:55,567 with us since the very beginning? 219 00:08:55,734 --> 00:08:57,267 We have the James Beard-nominated 220 00:08:57,434 --> 00:09:00,167 culinary legend, the one and only husband of Ali, 221 00:09:00,334 --> 00:09:02,167 Chef Jet Tila. 222 00:09:02,334 --> 00:09:04,367 -It doesn't get old. -It will never. 223 00:09:04,534 --> 00:09:08,167 Cookbook author and founder of Weelicious, the OG herself, 224 00:09:08,334 --> 00:09:09,767 Catherine McCord. 225 00:09:09,934 --> 00:09:11,968 He's an award-winning food writer and publisher of 226 00:09:12,133 --> 00:09:15,767 San Diego Magazine, Larry John -- Terry Troy... 227 00:09:15,934 --> 00:09:19,667 Troy Johnson. Who did you judge season one? 228 00:09:19,834 --> 00:09:22,968 Cristina. I just heard myself say, "Mmm." 229 00:09:23,133 --> 00:09:24,567 You made it comfortable. 230 00:09:24,734 --> 00:09:25,567 Jet, who did you judge? 231 00:09:25,734 --> 00:09:27,100 -You remember? -Chef Plum. 232 00:09:27,267 --> 00:09:30,100 In terms of flavors, you've hit all the points. 233 00:09:30,267 --> 00:09:32,167 -And Troy? -Tom Ramsey. 234 00:09:32,334 --> 00:09:33,501 You had ice cream in that 235 00:09:33,667 --> 00:09:35,567 sauce and still made it savory. 236 00:09:35,734 --> 00:09:39,667 Coming back into this arena is tough for anyone. 237 00:09:39,834 --> 00:09:42,100 If you've been here last week or if you've been here 15 years 238 00:09:42,267 --> 00:09:43,367 ago, it's still just as tough. 239 00:09:43,534 --> 00:09:45,400 That's exactly right. 240 00:09:45,567 --> 00:09:46,968 [Guy] 25 minutes. 241 00:09:52,267 --> 00:09:54,167 Chef, you know we have a potato cutter. 242 00:09:54,334 --> 00:09:55,200 Yes, sir, I do know. 243 00:09:55,367 --> 00:09:56,367 -OK. -I do know. 244 00:09:56,534 --> 00:09:57,467 But we're gonna go potato wedges. 245 00:09:57,634 --> 00:09:58,501 -Got it. -One of my favorites. 246 00:09:58,667 --> 00:09:59,767 How do you plan on cooking these? 247 00:09:59,767 --> 00:10:01,000 We're gonna deep fry them once, let them chill, 248 00:10:01,167 --> 00:10:02,801 and then fry them again. -OK, OK. 249 00:10:02,968 --> 00:10:04,701 Hopefully. That's the plan. 250 00:10:04,868 --> 00:10:07,467 -Tell me what's on the menu. -Do a little burger-rito. 251 00:10:07,634 --> 00:10:08,634 A burger-rito? 252 00:10:08,634 --> 00:10:10,467 Kind of like a smash burger in a tortilla. 253 00:10:10,634 --> 00:10:11,601 -Got it. -[Kris] It's gonna be great. 254 00:10:12,667 --> 00:10:15,801 So Chef Plum, we had a challenge 255 00:10:15,968 --> 00:10:17,667 and it was stir fry. 256 00:10:17,834 --> 00:10:21,000 So Chef makes all of the ingredients for a stir fry, 257 00:10:21,167 --> 00:10:23,868 but he doesn't get the noodles. All they had was wonton skins. 258 00:10:24,033 --> 00:10:27,467 So he takes all the stir fry and he puts it into, 259 00:10:27,634 --> 00:10:29,367 uh, a dumpling skin. 260 00:10:29,534 --> 00:10:31,901 And he serves it to the judges and all the judges are watching 261 00:10:32,067 --> 00:10:33,567 him cook going "this guy is going down." 262 00:10:33,734 --> 00:10:35,367 It's supposed to be stir fry. 263 00:10:35,534 --> 00:10:40,000 And he says, "Today judges, what I have for you is one-bite 264 00:10:40,167 --> 00:10:42,801 noodle stir fry." Mic drop. 265 00:10:42,968 --> 00:10:46,467 And that became an example we used for years when I would 266 00:10:46,634 --> 00:10:48,968 explain to the chefs, you gotta own it. 267 00:10:49,133 --> 00:10:50,300 You gotta know what you're cooking. 268 00:10:50,467 --> 00:10:53,000 You gotta sell it. You gotta embrace it. 269 00:10:53,167 --> 00:10:55,801 That was a legendary moment in "Triple G." 270 00:10:55,968 --> 00:10:57,367 I have to point out, I won that round. 271 00:10:58,367 --> 00:11:00,100 Let these guys kip for a little bit. 272 00:11:02,567 --> 00:11:05,067 Smash burgers is one of my go-to things. 273 00:11:05,234 --> 00:11:06,567 It's not always on a tortilla, 274 00:11:06,734 --> 00:11:08,567 but they are winners every single time. 275 00:11:08,734 --> 00:11:10,267 Here, we're gonna spread this out a little bit on here. 276 00:11:10,434 --> 00:11:13,000 I'll say burger-rito. That's gonna work out amazing. 277 00:11:13,167 --> 00:11:15,100 This is gonna look great. It's gonna be delicious. 278 00:11:15,267 --> 00:11:16,767 Need a little onion here. 279 00:11:16,934 --> 00:11:19,000 Some grilled onions, so some of that onion flavor gets into 280 00:11:19,167 --> 00:11:21,267 the burger, helps season it up nicely. 281 00:11:21,434 --> 00:11:26,067 I don't know how far I can go away from a classic burger into 282 00:11:26,234 --> 00:11:27,868 a smash burger-rito. -OK. 283 00:11:28,033 --> 00:11:29,400 [Catherine] When you get a burger, what are you looking 284 00:11:29,567 --> 00:11:30,567 forward to? -Bread and meat. 285 00:11:30,734 --> 00:11:32,100 The bun -- bread and meat. 286 00:11:36,767 --> 00:11:38,767 I love that we're going OG in every single way. 287 00:11:38,934 --> 00:11:41,467 -In every single way. -They're OG from season one. 288 00:11:41,634 --> 00:11:43,701 We're OG, and this game is OG. 289 00:11:43,868 --> 00:11:46,467 I mean, talk about a classic burger and a side. 290 00:11:46,634 --> 00:11:48,767 But now he's like, "No bun." 291 00:11:48,934 --> 00:11:50,033 [Troy] This is one of the original 292 00:11:50,033 --> 00:11:52,000 games that we saw when we first walked in here, 293 00:11:52,167 --> 00:11:55,200 and had no idea that we'd still be sitting here 12 years later. 294 00:11:55,367 --> 00:11:57,067 [Guy] 20 minutes, 20 to cook. 295 00:11:59,300 --> 00:12:04,000 Tom is stamping out a focaccia with these kind of a circle -- 296 00:12:04,167 --> 00:12:05,601 [loud bangs] 297 00:12:05,767 --> 00:12:09,000 Well, when I say, "stamping," I mean really stamping. 298 00:12:11,467 --> 00:12:13,367 [Guy] Chef, tell me what's on the menu. 299 00:12:13,534 --> 00:12:16,267 [Tom] So I'm using this focaccia for my bun. 300 00:12:16,434 --> 00:12:20,801 Then I'm going to take those new potatoes, then kind of 301 00:12:20,968 --> 00:12:22,767 mash them into little flying saucers. 302 00:12:22,934 --> 00:12:24,467 -Right. -Throw them in the fryer. 303 00:12:24,634 --> 00:12:26,501 Got it, and you went with Wagyu? 304 00:12:26,667 --> 00:12:29,300 And some little beef with bacon in it. 305 00:12:29,467 --> 00:12:31,667 I'm just gonna stay calm, play smart. 306 00:12:31,834 --> 00:12:34,100 -We're off to the races. -[Tom] There we go. 307 00:12:35,267 --> 00:12:36,567 OK, time to start on the patties. 308 00:12:39,801 --> 00:12:43,067 Oh, wow, man. I have almost died once. 309 00:12:43,234 --> 00:12:45,667 I was one of the early guys with COVID. 310 00:12:45,834 --> 00:12:49,100 I was in the hospital for 47 days, two weeks of that 311 00:12:49,267 --> 00:12:52,000 in the ICU. I thought I was gonna die. 312 00:12:52,167 --> 00:12:56,200 So I made peace with that and decided that if I did 313 00:12:56,367 --> 00:12:58,100 get out, I was gonna get in shape. 314 00:12:58,267 --> 00:13:01,000 I was gonna spend more time with my wife and my family. 315 00:13:01,167 --> 00:13:05,100 And sure enough, I didn't die. I'm in the not-dead category. 316 00:13:05,267 --> 00:13:08,567 It made me rethink literally everything, my body, my mind, 317 00:13:08,734 --> 00:13:12,267 my spirit, my relationships with people I love. 318 00:13:12,434 --> 00:13:15,467 To say that almost dying is a great thing is an odd thing 319 00:13:15,634 --> 00:13:16,601 to say, but it's probably 320 00:13:16,601 --> 00:13:17,868 the best thing that ever happened to me. 321 00:13:18,033 --> 00:13:19,968 [sizzles] 322 00:13:21,100 --> 00:13:23,000 -How you feeling, Chef? -I'm going with what I know. 323 00:13:23,167 --> 00:13:24,501 I'm doing Mediterranean. 324 00:13:24,667 --> 00:13:26,767 -OK- -So I'm going with a lamb burger 325 00:13:26,934 --> 00:13:29,167 and a nice Mediterranean salad. 326 00:13:29,334 --> 00:13:30,367 [Guy] I like this. 327 00:13:30,367 --> 00:13:32,200 I think the focaccia looks like a good call. 328 00:13:32,367 --> 00:13:35,367 Does it feel like you're home from competing? 329 00:13:35,534 --> 00:13:37,300 It's the home-away-from-home. 330 00:13:39,767 --> 00:13:42,300 What's really important to this burger is adding 331 00:13:42,467 --> 00:13:43,501 a little spice. 332 00:13:43,667 --> 00:13:45,801 I'm gonna put a little cinnamon and cumin in 333 00:13:45,968 --> 00:13:49,167 the burger patty, which will be some nice warm spices. 334 00:13:52,767 --> 00:13:55,868 You know, I just remember it being loads and loads of fun. 335 00:13:56,033 --> 00:13:58,000 And you know, the fun part was winning 20 grand. 336 00:13:59,901 --> 00:14:01,868 My burgers are a little big. 337 00:14:02,033 --> 00:14:03,767 I'm hoping they won't take too long to cook. 338 00:14:05,467 --> 00:14:06,901 Lamb is one of my favorite proteins. 339 00:14:07,067 --> 00:14:09,267 I love it. It's just easy to dry out. 340 00:14:09,434 --> 00:14:10,601 -[Catherine] Yeah. -[Jet] Yes. 341 00:14:10,601 --> 00:14:13,501 Next, I'm gonna griddle the focaccia so that it gets 342 00:14:13,667 --> 00:14:14,868 a little crisp. 343 00:14:15,033 --> 00:14:18,501 If I win the money this time, it's going towards 344 00:14:18,667 --> 00:14:19,968 tenting our patio. 345 00:14:20,133 --> 00:14:22,267 The bulk of our seating is outside. 346 00:14:22,434 --> 00:14:26,968 Everything I do revolves around my business, which is my baby. 347 00:14:27,133 --> 00:14:29,701 I want that $20,000 so bad. 348 00:14:31,901 --> 00:14:33,601 [Guy] 14 minutes, chefs! 349 00:14:33,767 --> 00:14:35,701 ♪♪ 350 00:14:39,267 --> 00:14:41,767 Usually when you cook a burger, you cook it one side 351 00:14:41,934 --> 00:14:43,167 and then one side. 352 00:14:43,167 --> 00:14:45,501 And I was hoping my burger would cook all the way through 353 00:14:45,667 --> 00:14:47,868 on one side because they're so thin to begin with. 354 00:14:48,033 --> 00:14:49,767 A little bit of American cheese. 355 00:14:49,934 --> 00:14:52,467 I look at the potato wedges and drop the potatoes back down 356 00:14:52,634 --> 00:14:53,801 so we can get that second fry on 357 00:14:53,968 --> 00:14:56,000 get nice and crispy. 358 00:14:56,167 --> 00:14:58,868 If I don't put some kind of top on it, it may look more 359 00:14:59,033 --> 00:15:01,667 and more not like a burger. 360 00:15:01,834 --> 00:15:03,868 So we're gonna do a little burger toppers on these 361 00:15:04,033 --> 00:15:05,100 with the tortillas. 362 00:15:05,267 --> 00:15:06,267 There's not a lot of time to change, 363 00:15:06,434 --> 00:15:07,868 not a lot of moves to make, you know. 364 00:15:08,033 --> 00:15:09,033 You gotta just keep moving forward. 365 00:15:09,200 --> 00:15:11,367 All right, all right. Think, think, think. 366 00:15:11,534 --> 00:15:14,567 When I was first on this show, you know, my kids were small, 367 00:15:14,734 --> 00:15:17,067 they were younger. I have a massive secret weapon. 368 00:15:17,234 --> 00:15:20,000 One of my little girls put this note in my bag. 369 00:15:20,167 --> 00:15:21,300 "Good luck, Daddy." 370 00:15:21,300 --> 00:15:23,000 They're 17 now and the kids are going to college. 371 00:15:23,167 --> 00:15:26,667 So if we get the win today, it's definitely for the family. 372 00:15:26,834 --> 00:15:28,267 My family is my driving force. 373 00:15:28,434 --> 00:15:30,167 I think as a good father, that's what it should be. 374 00:15:30,334 --> 00:15:32,367 You know, it all should be for that. 375 00:15:32,534 --> 00:15:33,601 All right. 376 00:15:37,367 --> 00:15:39,367 [Cristina] I check on my burgers. 377 00:15:39,534 --> 00:15:43,167 Personally, I like a lamb burger to be a little more on 378 00:15:43,334 --> 00:15:48,300 the rare side, but I don't want them to be undercooked. 379 00:15:48,467 --> 00:15:50,701 So I'll put 'em in the oven to finish them off. 380 00:15:50,868 --> 00:15:52,868 Get those in then, because they're pretty rare. 381 00:15:55,167 --> 00:15:57,868 Now I'm gonna make some whipped feta and labneh 382 00:15:58,033 --> 00:15:59,601 to top it with. 383 00:15:59,767 --> 00:16:01,167 The whipped feta and labneh 384 00:16:01,334 --> 00:16:03,767 will have a really nice tang to it. 385 00:16:03,934 --> 00:16:07,467 It'll be salty and briny, and it's really gonna 386 00:16:07,634 --> 00:16:08,501 compliment the lamb. 387 00:16:08,667 --> 00:16:11,000 Some flavor, that's what I want. 388 00:16:11,167 --> 00:16:13,300 Next, I'm gonna start on my couscous salad. 389 00:16:14,801 --> 00:16:16,767 [Jet] Is Cristina's side is salad? 390 00:16:16,934 --> 00:16:18,968 There's the classic sides of French fries. 391 00:16:19,133 --> 00:16:21,367 They have chips, they have crisps. 392 00:16:21,534 --> 00:16:23,000 But think about it. Really think about 393 00:16:23,167 --> 00:16:24,300 like a burger and fries. 394 00:16:24,467 --> 00:16:27,067 It's a lot of brown. It's gonna give some color. 395 00:16:27,234 --> 00:16:28,567 It's like refreshing. 396 00:16:28,734 --> 00:16:31,000 [Troy] Of course, Weelicious is going to love this. 397 00:16:31,167 --> 00:16:32,501 [Kris] Cristina, what's going on over there? 398 00:16:32,667 --> 00:16:34,801 [Cristina] My salad is delicious. 399 00:16:34,968 --> 00:16:37,501 So I just hope you don't cry too much when I kick your butt. 400 00:16:37,667 --> 00:16:39,100 [Kris] Oh. 401 00:16:39,267 --> 00:16:40,200 OK. Well. 402 00:16:44,100 --> 00:16:46,567 [Tom] The key to cooking a good burger to me is getting 403 00:16:46,734 --> 00:16:49,067 the crust on the meat. 404 00:16:49,234 --> 00:16:50,567 Otherwise, you might as well boil it. 405 00:16:50,734 --> 00:16:53,267 Grab some sliced American, put it on the top. 406 00:16:53,434 --> 00:16:54,501 Oh, they look perfect. 407 00:16:56,267 --> 00:16:58,000 [Guy] Six minutes. Six to go. 408 00:16:59,067 --> 00:17:03,167 I check on the potatoes. OK, it's time to get 'em off. 409 00:17:03,334 --> 00:17:07,367 Then smash it, put 'em straight in the fryer. 410 00:17:07,534 --> 00:17:10,868 I'm worried that the potatoes will not crisp up in time. 411 00:17:12,367 --> 00:17:13,400 Chefs, five minutes! 412 00:17:13,400 --> 00:17:15,300 You got five minutes left to get you plated. 413 00:17:16,801 --> 00:17:18,467 [Kris] I looked at the tortillas and realized how big they were. 414 00:17:18,634 --> 00:17:20,400 I wish I'd grabbed a smaller one, so I gotta cut those down 415 00:17:20,567 --> 00:17:21,501 a little bit. 416 00:17:21,667 --> 00:17:22,701 Looking good. 417 00:17:22,701 --> 00:17:24,767 Finishing up strong is kind of the key here. 418 00:17:24,934 --> 00:17:26,267 The burgers are holding their shape 419 00:17:26,434 --> 00:17:27,667 when I pick them up. They're not floppy. 420 00:17:29,467 --> 00:17:31,467 Potato wedges. Take them out of the fryer. 421 00:17:31,634 --> 00:17:34,100 Regular fries, kind of shoestring-esque, 422 00:17:34,267 --> 00:17:35,367 or stick fries? 423 00:17:35,534 --> 00:17:37,767 Oh, not even a competition, shoestring fries. 424 00:17:37,934 --> 00:17:40,000 Oh, I was gonna go the other way. 425 00:17:40,167 --> 00:17:42,367 [Kris] I'm confident on my flavors, I'm confident on my seasoning, 426 00:17:42,534 --> 00:17:44,267 I'm confident on the crisp potatoes. 427 00:17:44,434 --> 00:17:45,434 I'm just wondering, 428 00:17:46,868 --> 00:17:48,767 they might kill me on this tortilla thing. 429 00:17:48,934 --> 00:17:50,267 Are they gonna say I didn't make a burger? 430 00:17:53,667 --> 00:17:55,868 [Cristina] I'm gonna put my focaccia down. 431 00:17:56,033 --> 00:17:57,467 It was cooked perfectly. 432 00:17:59,000 --> 00:18:02,267 Put a nice thick smear of whipped feta. 433 00:18:03,901 --> 00:18:07,801 Plate my nice fresh Mediterranean couscous salad. 434 00:18:11,067 --> 00:18:12,667 Put the burger on top. 435 00:18:12,834 --> 00:18:16,000 I think these boys think they have it set, but I'm gonna 436 00:18:16,167 --> 00:18:17,667 give them a run for their money. 437 00:18:17,834 --> 00:18:19,200 Two minutes. Two to go. 438 00:18:20,667 --> 00:18:23,667 [Tom] When I make burgers, cheese is really important to it. 439 00:18:23,834 --> 00:18:27,267 So what I do is I take cheese and butter and I make a spread, 440 00:18:27,434 --> 00:18:28,467 spread it on the bun, 441 00:18:28,467 --> 00:18:30,167 and put it cheese side down on the griddle. 442 00:18:31,667 --> 00:18:35,000 And you should have this beautifully toasted cheese that 443 00:18:35,167 --> 00:18:38,567 acts as a barrier on the bun to keep the juice from the burger 444 00:18:38,734 --> 00:18:39,734 making your bun soggy. 445 00:18:41,667 --> 00:18:43,400 Tested one of the potatoes. It wasn't ready. 446 00:18:43,567 --> 00:18:45,100 I wanna get 'em just right to get on the plate. 447 00:18:46,100 --> 00:18:47,767 I'm happy with my burger. 448 00:18:47,934 --> 00:18:50,300 It has the crust you get on a well-made burger. 449 00:18:50,467 --> 00:18:53,167 I've got a branding iron that has an R on it. 450 00:18:53,334 --> 00:18:54,400 I'm gonna put my touch on this. 451 00:18:54,567 --> 00:18:56,067 I can put my initial on it. 452 00:18:56,234 --> 00:18:57,200 That's R for Ramsey. 453 00:18:57,367 --> 00:19:00,167 -[judges] Wow! -One minute. 454 00:19:00,334 --> 00:19:02,100 [Tom] So the potatoes come out of the fryer. 455 00:19:02,267 --> 00:19:03,467 The potatoes are nice and crispy. 456 00:19:07,968 --> 00:19:11,367 And I think, "Oh, I need some ketchup for the potatoes." 457 00:19:11,534 --> 00:19:12,801 10 seconds. 458 00:19:12,968 --> 00:19:14,567 I've got no time left. 459 00:19:14,734 --> 00:19:16,567 Barely got enough ketchup to get on the plate. 460 00:19:16,734 --> 00:19:18,100 Get it on the plate, get it on the plate! 461 00:19:18,267 --> 00:19:19,601 [Jet] Come on, Tom! 462 00:19:19,767 --> 00:19:25,067 [Guy] Five, four, three, two, one! 463 00:19:25,234 --> 00:19:26,200 That's it, stop working! 464 00:19:26,367 --> 00:19:28,968 -Oh! -Oh, my God, that was wild! 465 00:19:30,467 --> 00:19:31,667 It's hot in the kitchen, dawg. 466 00:19:31,834 --> 00:19:33,000 [Tom speaks] 467 00:19:33,167 --> 00:19:34,667 It was an afterthought for me. 468 00:19:34,834 --> 00:19:36,100 [exhales] 469 00:19:36,267 --> 00:19:38,000 Wow, they sure came out swinging! 470 00:19:40,100 --> 00:19:42,067 All right, judges, this is the Throwback Throwdown 471 00:19:42,234 --> 00:19:43,534 game one. 472 00:19:43,534 --> 00:19:47,200 Chefs had to make their burger and a side, even though Ryder 473 00:19:47,367 --> 00:19:48,601 shut down all the buns. 474 00:19:50,367 --> 00:19:53,400 Up first, Chef Cristina, what'd you make for us? 475 00:19:53,567 --> 00:19:56,367 I made a Mediterranean lamb burger. 476 00:19:56,534 --> 00:20:00,601 There's whipped feta and labneh on it, and then I griddled 477 00:20:00,767 --> 00:20:05,167 the focaccia, and the side dish is a couscous salad. 478 00:20:05,334 --> 00:20:07,767 I'm sorry, can you just show -- hang on, can you just show that 479 00:20:07,934 --> 00:20:09,367 to the camera? 480 00:20:09,534 --> 00:20:11,567 The perfect cook. 481 00:20:11,734 --> 00:20:12,734 There you go. 482 00:20:12,734 --> 00:20:14,100 That's what Flavortown's all about, folks. 483 00:20:14,267 --> 00:20:16,200 ♪♪ 484 00:20:18,200 --> 00:20:22,567 Chef Cristina, this is so perfectly cooked that I'm gonna 485 00:20:22,734 --> 00:20:25,667 watch the tape back and try to figure out how you nailed 486 00:20:25,834 --> 00:20:27,801 this lamb patty. 487 00:20:27,968 --> 00:20:30,667 Cristina, Out of Stock is one of the most 488 00:20:30,834 --> 00:20:32,901 challenging challenges. 489 00:20:33,067 --> 00:20:34,167 Really, the most challenging challenges? 490 00:20:34,334 --> 00:20:35,200 Stop it! Stop it! 491 00:20:35,367 --> 00:20:36,367 Is that really what it is? 492 00:20:36,534 --> 00:20:37,667 Most challenging challenges 493 00:20:37,834 --> 00:20:39,367 a challenger could be challenged with. 494 00:20:40,968 --> 00:20:45,667 No buns, but you went and you found the perfect replacement. 495 00:20:45,834 --> 00:20:50,767 Your ratio of lamb to bread with this labneh, 496 00:20:50,934 --> 00:20:53,501 it's super darn creamy. -Thank you. 497 00:20:53,667 --> 00:20:54,767 Welcome back, my friend. 498 00:20:54,934 --> 00:20:56,167 I didn't want a salad as a side. 499 00:20:56,334 --> 00:20:57,467 I never want a salad as a side. 500 00:20:57,634 --> 00:20:59,000 I want something I'm gonna regret forever. 501 00:21:00,067 --> 00:21:03,367 But this salad is this wondrous little herb garden 502 00:21:03,534 --> 00:21:04,801 and it's delicious. 503 00:21:04,968 --> 00:21:08,300 The burger, I think I wanted spice in there. 504 00:21:08,467 --> 00:21:12,167 To me, the burger itself is kinda sitting in airplane mode. 505 00:21:12,334 --> 00:21:13,400 I'm kinda waiting for it to 506 00:21:13,567 --> 00:21:15,100 give me a little bit more energy. 507 00:21:17,267 --> 00:21:19,100 All right, judges, thank you very much and please 508 00:21:19,267 --> 00:21:21,868 save me half. Up next, Chef Tom. 509 00:21:22,033 --> 00:21:23,267 When you said, "classic burger," 510 00:21:23,434 --> 00:21:26,701 I think burger, smashed potato. 511 00:21:26,868 --> 00:21:28,400 I even saw an old branding iron back there 512 00:21:28,567 --> 00:21:29,567 so I put my initial on it. 513 00:21:29,734 --> 00:21:32,033 ♪♪ 514 00:21:34,501 --> 00:21:36,100 Pretty thick burger to be getting that kind of 515 00:21:36,267 --> 00:21:38,167 medium rare. Not bad. 516 00:21:38,334 --> 00:21:40,501 Chef, a lot to great cookery here. 517 00:21:41,567 --> 00:21:44,767 And when I say that, I go right to the execution of that 518 00:21:44,934 --> 00:21:47,501 skirting, that focaccia. I've never seen that before. 519 00:21:47,667 --> 00:21:51,367 The way it adheres, it keeps that all the juices in. 520 00:21:51,534 --> 00:21:55,300 The bun itself, I take a little issue with. 521 00:21:55,467 --> 00:21:58,000 The bread is on the thicker side, brother. 522 00:21:58,167 --> 00:22:01,501 It makes it really kind of chewy to eat. 523 00:22:02,667 --> 00:22:06,167 That caramelization that you're getting on the meat, 524 00:22:06,334 --> 00:22:09,367 that's what makes it so just spectacular. 525 00:22:09,534 --> 00:22:10,467 Thank you. 526 00:22:10,634 --> 00:22:13,167 These smashed potatoes are so good. 527 00:22:13,334 --> 00:22:15,901 You're on your way to a masterpiece, but you didn't 528 00:22:16,067 --> 00:22:18,567 have any sauce. You need a sauce here. 529 00:22:18,734 --> 00:22:19,968 That's the only thing you're missing. 530 00:22:20,133 --> 00:22:22,367 If you'd have landed a sauce right over here to me -- 531 00:22:24,200 --> 00:22:25,400 [Guy] Thank you very much. 532 00:22:25,400 --> 00:22:27,767 Last but not least, Chef Plum, what do you have for us? 533 00:22:27,934 --> 00:22:29,801 When I make great smash burgers for my clients or for 534 00:22:29,968 --> 00:22:32,767 my family, I try to get rid of the buns sometimes anyway, 535 00:22:32,934 --> 00:22:34,100 trying to be a health kick. 536 00:22:34,267 --> 00:22:36,400 I thought it would be a fun idea to put this onto 537 00:22:36,567 --> 00:22:37,901 a flour tortilla. 538 00:22:38,067 --> 00:22:39,467 Put a little cheese, a little grilled onion. 539 00:22:39,634 --> 00:22:42,267 And for side dishes, my kids love potato wedges. 540 00:22:42,434 --> 00:22:44,367 ♪♪ 541 00:22:48,167 --> 00:22:49,100 [Jet] It's still under. 542 00:22:49,267 --> 00:22:51,067 [tense chord plays] 543 00:22:51,234 --> 00:22:53,100 [Jet] Um, Chef, I just gotta say, 544 00:22:54,100 --> 00:22:56,567 one side seared perfectly, nice and brown. 545 00:22:56,734 --> 00:22:58,567 You did not get the sear on the other side. 546 00:22:59,968 --> 00:23:01,801 And there's some temp issues in the -- in the patty. 547 00:23:03,767 --> 00:23:08,667 I had said earlier that I am a shoestring French fry girl. 548 00:23:09,667 --> 00:23:13,400 You may have proved me wrong. These are phenomenal. 549 00:23:13,567 --> 00:23:16,100 -Thank you. -I think your meat is good. 550 00:23:16,267 --> 00:23:18,300 Mine -- on mine, I've got that hard sear and that 551 00:23:18,467 --> 00:23:19,667 caramelization on my patty itself. 552 00:23:19,834 --> 00:23:21,367 And I think that it's very well seasoned. 553 00:23:21,534 --> 00:23:23,200 You wanna make a burger and you got an idea in your head 554 00:23:23,367 --> 00:23:26,367 and then all of a sudden you don't have one of two 555 00:23:26,534 --> 00:23:28,100 essential components. 556 00:23:28,267 --> 00:23:29,968 I look at your burger and I'm like, "I think that 557 00:23:30,133 --> 00:23:31,400 you made a quesadilla." 558 00:23:31,567 --> 00:23:32,868 Burger-dilla. 559 00:23:33,033 --> 00:23:34,300 I don't know if you made a burger. 560 00:23:36,300 --> 00:23:39,467 Isn't it fun to be back in the big mega store? 561 00:23:39,634 --> 00:23:41,167 Chefs, we'll send you back to the kitchens. 562 00:23:41,334 --> 00:23:42,501 We'll call you when we have a decision. 563 00:23:42,667 --> 00:23:43,767 -Thank you. -[chefs] Thank you. 564 00:23:45,968 --> 00:23:47,367 Phew. 565 00:23:47,534 --> 00:23:48,767 [Kris] I'm pissed. 566 00:23:48,934 --> 00:23:51,100 You know, the mistakes that I made are mistakes 567 00:23:51,267 --> 00:23:52,200 I know better than making. 568 00:23:53,200 --> 00:23:54,567 Anybody safe? 569 00:23:54,734 --> 00:23:58,667 I mean, Cristina, that was as close to perfection of a dish 570 00:23:58,834 --> 00:24:00,167 as we get in my eyes. 571 00:24:00,334 --> 00:24:02,300 She might've been the first $20,000 winner 572 00:24:02,467 --> 00:24:03,400 and you can see why. 573 00:24:03,567 --> 00:24:07,300 So that gives us Dr. Plum and Chef Tom, 574 00:24:07,467 --> 00:24:08,701 who's got a better burger? 575 00:24:08,701 --> 00:24:10,801 Sounds like there's quite a few concerns with Dr. Plum. 576 00:24:10,968 --> 00:24:12,567 Mine was doneness, and I don't think it was 577 00:24:12,734 --> 00:24:14,100 consistent across the three of us. 578 00:24:14,267 --> 00:24:16,367 It wasn't, I cut mine through and it was -- mine was fine. 579 00:24:16,534 --> 00:24:18,767 -Yours was cooked through. -Who had the better side? 580 00:24:18,934 --> 00:24:20,367 -Plum. -Tom. 581 00:24:27,667 --> 00:24:30,467 Got the band together again for the first time. 582 00:24:30,634 --> 00:24:31,868 We love the story. 583 00:24:32,033 --> 00:24:33,901 Love going back to the old-school. 584 00:24:34,067 --> 00:24:35,801 But unfortunately, one chef has to check out in 585 00:24:35,968 --> 00:24:37,033 the first round. 586 00:24:37,033 --> 00:24:38,667 And the chef that we'll be saying goodbye to... 587 00:24:42,267 --> 00:24:43,801 Chef Plum. 588 00:24:43,968 --> 00:24:46,367 Chef, think of how many thousands of chefs we've had 589 00:24:46,534 --> 00:24:47,367 compete here on "Guys Grocery Games." 590 00:24:47,534 --> 00:24:48,467 Yeah, that's true. 591 00:24:48,634 --> 00:24:50,267 [Guy] And you three were invited back. 592 00:24:50,434 --> 00:24:52,267 So in my opinion, you already won. 593 00:24:52,434 --> 00:24:53,467 -Great to see ya. -Hey, brother. 594 00:24:53,634 --> 00:24:54,601 I was being that guy. 595 00:24:54,767 --> 00:24:55,868 I was like, "Of course I'm gonna win this." 596 00:24:56,033 --> 00:24:57,267 Are you kidding me? This is what we do. 597 00:24:57,434 --> 00:24:59,100 -This is no problem at all. -[Guy] Thanks, bud. 598 00:24:59,267 --> 00:25:02,267 But listen, someone's gotta go first, and today it was me. 599 00:25:08,300 --> 00:25:10,100 Chefs, congratulations. 600 00:25:10,267 --> 00:25:12,667 Whoever wins this round is gonna get a chance to shop 601 00:25:12,834 --> 00:25:17,601 Flavortown Market for up to $20,000. 602 00:25:17,767 --> 00:25:19,067 What do I wanna have you cook? 603 00:25:20,567 --> 00:25:22,868 I want you to make a high-end dinner. 604 00:25:23,033 --> 00:25:25,868 Something that the judges can celebrate being the judges on 605 00:25:26,033 --> 00:25:29,767 the first season. An upscale dinner with some... 606 00:25:31,667 --> 00:25:34,901 low-end temperature items. 607 00:25:35,067 --> 00:25:38,267 Because we're gonna play season one's most diabolical 608 00:25:38,434 --> 00:25:39,367 game ever. 609 00:25:40,467 --> 00:25:41,467 Frozen? 610 00:25:41,634 --> 00:25:43,467 [Guy] Frozen Food Feud. 611 00:25:44,868 --> 00:25:47,200 -That's how I won. -You won on Frozen Food Feud. 612 00:25:47,367 --> 00:25:50,467 -I did. -It's chill or be chilled. 613 00:25:50,634 --> 00:25:53,767 30 minutes to create your high-end dinner using only 614 00:25:53,934 --> 00:25:58,367 ingredients that are frozen. And it's three, two, one, go. 615 00:25:58,534 --> 00:25:59,934 Oh, son of a. 616 00:26:02,467 --> 00:26:03,601 [Guy] Frozen Food Feud. 617 00:26:03,767 --> 00:26:06,367 Like the black widows, feared throughout the land. 618 00:26:06,534 --> 00:26:08,901 -Tom won with Frozen Food Feud... -Yeah. 619 00:26:09,067 --> 00:26:10,400 -...all those years ago. -Yeah. 620 00:26:10,567 --> 00:26:12,767 So I think he's way more comfortable here. 621 00:26:12,934 --> 00:26:15,167 Frozen Food Feud! 622 00:26:16,300 --> 00:26:18,767 This is going against every way that I cook. 623 00:26:18,934 --> 00:26:21,801 Thinking back to the first episode, and I did shrimp 624 00:26:21,968 --> 00:26:24,701 and maque choux, and it was a big hit. 625 00:26:24,868 --> 00:26:27,100 I think you really succeeded. Great job. 626 00:26:28,367 --> 00:26:31,100 I won that one. I know Troy Johnson likes it. 627 00:26:31,267 --> 00:26:33,100 I've got two new judges that have never had my shrimp 628 00:26:33,267 --> 00:26:36,100 and maque choux, so I thought, I'll make that dish again. 629 00:26:36,267 --> 00:26:39,067 Maque choux is one of those dishes where two cultures met, 630 00:26:39,234 --> 00:26:41,467 and this was where Native Americans met the Creole. 631 00:26:42,968 --> 00:26:47,100 Grab some frozen corn, and I've got to get fajita mix 632 00:26:47,267 --> 00:26:49,300 because that's got the onions and the bell peppers. 633 00:26:51,667 --> 00:26:53,701 Scallops and jumbo shrimp. 634 00:26:53,868 --> 00:26:55,200 They're expensive items, something that 635 00:26:55,367 --> 00:26:57,267 I can thaw quickly. 636 00:26:57,434 --> 00:26:59,467 A high-end dish to me needs a sauce. 637 00:26:59,634 --> 00:27:03,200 The first time, I took ice cream to make a little spicy 638 00:27:03,367 --> 00:27:04,901 Southwest cream sauce. 639 00:27:05,067 --> 00:27:07,167 Maque choux usually has cream or goat cheese. 640 00:27:07,334 --> 00:27:08,901 I think ice cream. 641 00:27:09,067 --> 00:27:11,701 The creaminess of the ice cream will cut this. 642 00:27:11,868 --> 00:27:15,167 Then I see frozen lemonade. So there's my acid. 643 00:27:16,467 --> 00:27:18,300 I'm almost 60. 644 00:27:18,467 --> 00:27:20,868 I played this as a young man. 645 00:27:21,033 --> 00:27:22,300 Phew. 646 00:27:22,467 --> 00:27:24,367 Old Tom versus young Tom. 647 00:27:24,534 --> 00:27:25,868 I don't know who's gonna win that. 648 00:27:26,033 --> 00:27:26,901 Don't need it. 649 00:27:27,067 --> 00:27:28,167 This is gonna turn into cream. 650 00:27:28,334 --> 00:27:29,767 Chef, where are we going? How are you feeling? 651 00:27:29,934 --> 00:27:32,467 I am feeling terrible, Guy. 652 00:27:32,634 --> 00:27:34,968 Who's heard of a high-end dinner coming from 653 00:27:35,133 --> 00:27:36,868 the frozen food aisle? 654 00:27:37,033 --> 00:27:38,267 What am I gonna do? 655 00:27:38,434 --> 00:27:40,267 What am I gonna do? 656 00:27:40,434 --> 00:27:41,901 [faint chatter] 657 00:27:42,067 --> 00:27:43,801 So I have no idea. 658 00:27:43,968 --> 00:27:45,767 Shrimp is really high-end. 659 00:27:45,934 --> 00:27:48,367 They defrost quickly. 660 00:27:48,534 --> 00:27:51,167 I do see frozen butternut squash. 661 00:27:51,334 --> 00:27:53,567 So that gives me a little bit of hope and I'm thinking that 662 00:27:53,734 --> 00:27:56,467 maybe I could do some kind of a purée. 663 00:27:56,634 --> 00:27:57,968 Thai chilies. 664 00:27:57,968 --> 00:27:59,868 -[Cristina] Let's just. -[Guy] Lime leaves, curry leaves. 665 00:28:00,100 --> 00:28:03,267 Let's just take them off. All right. 666 00:28:03,434 --> 00:28:06,100 Cristina, are you miserable right now? 667 00:28:06,267 --> 00:28:08,567 I am absolutely freaking miserable right now. 668 00:28:09,868 --> 00:28:12,267 I think that one of my superpowers as a chef is 669 00:28:12,434 --> 00:28:14,200 to be really flexible. 670 00:28:14,367 --> 00:28:17,367 I know I'm competing against another really great chef, 671 00:28:17,534 --> 00:28:19,567 but I might be able to pull this off. 672 00:28:23,367 --> 00:28:25,767 [Jet] We're down to our final two OGs. 673 00:28:25,934 --> 00:28:29,000 Frozen food is hard enough, but when you're trying to do 674 00:28:29,167 --> 00:28:30,667 a high-end dinner. 675 00:28:30,834 --> 00:28:32,467 [Troy] I mean, when we started this show, we were just thinking 676 00:28:32,634 --> 00:28:35,267 about the problems that people going through a grocery store 677 00:28:35,434 --> 00:28:36,601 might run into. 678 00:28:36,601 --> 00:28:39,200 This one particularly, though, is my worst nightmare. 679 00:28:39,367 --> 00:28:41,467 I have nightmares about frozen food. 680 00:28:41,634 --> 00:28:43,601 Jet at night is like, "Ah, frozen food, frozen food." 681 00:28:43,767 --> 00:28:45,367 -High-dinner. -[both] Ah! 682 00:28:45,534 --> 00:28:46,801 [Guy] 22 minutes. 683 00:28:48,167 --> 00:28:50,667 Frozen Food Feud just teleported Tom back to 684 00:28:50,834 --> 00:28:52,100 his winning moment. 685 00:28:52,267 --> 00:28:53,868 Chef, you got a good game plan? 686 00:28:54,033 --> 00:28:55,801 I do, I'm gonna make a maque choux. 687 00:28:55,968 --> 00:28:57,667 One of my favorites. 688 00:28:57,834 --> 00:28:59,701 Thaw some scallops and some shrimp. 689 00:28:59,868 --> 00:29:01,367 All right, good luck, buddy. 690 00:29:01,534 --> 00:29:05,367 30% of your time is just in getting the food from frozen 691 00:29:05,534 --> 00:29:06,767 to cookable. -[Catherine] Yeah. 692 00:29:06,767 --> 00:29:08,167 [Jet] Then you gotta cook it, then you gotta season it, 693 00:29:08,334 --> 00:29:09,367 then you gotta plate it. 694 00:29:09,534 --> 00:29:12,067 You forget how fast time moves in this kitchen. 695 00:29:12,234 --> 00:29:13,367 It's -- it's tough. 696 00:29:13,534 --> 00:29:15,267 [Tom] I got corn for maque choux. 697 00:29:16,367 --> 00:29:19,868 I just load up the pan with butter and corn and garlic 698 00:29:20,033 --> 00:29:22,868 and take some of the frozen basil and the fajita mix. 699 00:29:23,901 --> 00:29:26,868 My family's gonna be watching this episode from all 700 00:29:27,033 --> 00:29:28,100 over the country. 701 00:29:28,267 --> 00:29:29,868 Right before I got sick, 702 00:29:30,033 --> 00:29:32,100 I found out that I had a 30-year-old daughter. 703 00:29:33,100 --> 00:29:37,000 She gets this DNA test, finds out that I'm her dad. 704 00:29:37,167 --> 00:29:38,267 So this is the funny thing. 705 00:29:38,434 --> 00:29:39,767 She starts searching these Tom Ramseys. 706 00:29:39,934 --> 00:29:41,767 She finds my episodes of "Grocery Games." 707 00:29:41,934 --> 00:29:44,567 It's really cool 'cause she got to watch me be silly in 708 00:29:44,734 --> 00:29:48,167 a grocery store before we ever got to meet in person. 709 00:29:48,334 --> 00:29:52,367 But what was so beautiful about it was that my family 710 00:29:52,534 --> 00:29:54,100 embraced her and -- 711 00:29:56,167 --> 00:29:57,501 [sighs] 712 00:29:57,667 --> 00:29:59,567 [voice shaking] I've never been so proud of people 713 00:30:01,100 --> 00:30:02,567 in my life as I was 714 00:30:06,167 --> 00:30:12,467 of how they just showered her with love. 715 00:30:12,634 --> 00:30:13,968 [Guy] 20 minutes! 716 00:30:15,000 --> 00:30:16,567 How you doing over there, Cristina? 717 00:30:16,734 --> 00:30:17,767 I'm getting there. 718 00:30:17,934 --> 00:30:19,767 Plenty of time, take your time. 719 00:30:19,934 --> 00:30:21,267 I am super stumped on this one. 720 00:30:21,434 --> 00:30:24,100 I never go down the frozen food aisle. 721 00:30:26,267 --> 00:30:27,901 Any idea on what this dish is, 722 00:30:28,067 --> 00:30:29,567 or you just kind of winging it right now? 723 00:30:29,734 --> 00:30:31,167 [Cristina] Getting things thawed. 724 00:30:31,334 --> 00:30:32,767 The stuff that's gonna thaw the easiest, 725 00:30:32,934 --> 00:30:34,200 which are the shrimp. 726 00:30:34,200 --> 00:30:37,300 I'm gonna make a little medley with some of the vegetables. 727 00:30:37,467 --> 00:30:39,501 These things always purée great. 728 00:30:39,667 --> 00:30:41,167 [Cristina] While the seafood is defrosting, 729 00:30:41,334 --> 00:30:43,167 I'm gonna work on my purée. 730 00:30:43,334 --> 00:30:46,567 A silky purée that sings high-end. 731 00:30:46,734 --> 00:30:49,267 I cooked down the butternut squash and the corn. 732 00:30:50,667 --> 00:30:52,968 Throw a bunch of butter in it, 'cause butter makes 733 00:30:53,133 --> 00:30:54,868 everything delicious, 734 00:30:56,067 --> 00:30:57,067 most of the time. 735 00:31:01,000 --> 00:31:03,601 I mean, Cristina is a heavy underdog here because she does 736 00:31:03,767 --> 00:31:05,100 Lebanese food, but California style. 737 00:31:05,267 --> 00:31:06,901 So California style is all about fresh, 738 00:31:07,067 --> 00:31:08,801 in-season ingredients. 739 00:31:11,267 --> 00:31:13,167 [Tom] I check on the shrimp, the scallops. 740 00:31:13,334 --> 00:31:16,567 My number one concern is, can I get it dry enough? 741 00:31:16,734 --> 00:31:21,767 There's so much moisture in frozen proteins specifically. 742 00:31:21,934 --> 00:31:25,200 You gotta really dry them in order for them to get 743 00:31:25,367 --> 00:31:26,300 a nice crisp. 744 00:31:26,467 --> 00:31:28,100 [Tom] Paprika, cumin, black pepper. 745 00:31:28,267 --> 00:31:29,667 All right, here we go. 746 00:31:29,834 --> 00:31:31,801 -How you feeling, bud? -[Tom] Feeling good. 747 00:31:31,968 --> 00:31:35,167 A little lemon cream sauce, but I don't have fresh lemons 748 00:31:35,334 --> 00:31:40,300 or cream, so I'm using frozen lemonade and ice cream. 749 00:31:40,467 --> 00:31:41,467 Ice cream's a great call. 750 00:31:41,634 --> 00:31:43,367 I think that's a fantastic move. 751 00:31:43,534 --> 00:31:45,868 Ice cream corn on Tom's station. 752 00:31:47,367 --> 00:31:49,868 It's brilliant, 'cause cream corn, you always add 753 00:31:50,033 --> 00:31:50,968 a little bit of sugar. 754 00:31:51,133 --> 00:31:53,501 Yeah, but that's a lot of sugar, guys. 755 00:31:53,667 --> 00:31:57,367 So he's gonna have to give us plenty of heat, salt, 756 00:31:57,534 --> 00:31:58,868 to like balance everything. 757 00:32:01,367 --> 00:32:02,534 [Guy] Eight minutes. 758 00:32:04,868 --> 00:32:09,200 Next, I'm making a little veggie succotash with corn 759 00:32:10,267 --> 00:32:13,100 and edamame and pearl onions. 760 00:32:13,267 --> 00:32:16,868 I really wanna get color on my frozen veggies to help 761 00:32:17,033 --> 00:32:20,467 develop the flavor, but also so they aren't soft and squishy. 762 00:32:20,634 --> 00:32:23,167 I want 'em to have a nice texture to them. 763 00:32:23,334 --> 00:32:27,868 [Catherine] Having texture is so important to especially fine dining, 764 00:32:28,033 --> 00:32:31,567 having sort of like crunchy, smooth, crispy. 765 00:32:31,734 --> 00:32:36,567 I know that if I get a perfect sear on my shrimp that I'm 766 00:32:36,734 --> 00:32:37,667 really good to go. 767 00:32:37,834 --> 00:32:40,367 I also have to season them beautifully. 768 00:32:40,534 --> 00:32:43,868 Paprika, a little pinch of cumin. 769 00:32:44,033 --> 00:32:46,000 The great thing about shrimp, though, is it does take 770 00:32:46,167 --> 00:32:47,267 three minutes to cook. 771 00:32:49,167 --> 00:32:53,868 This money is coming in at such an important time 772 00:32:54,033 --> 00:32:55,200 for my business. 773 00:32:56,667 --> 00:33:00,067 Considering how hard I've worked for these past three 774 00:33:00,067 --> 00:33:05,267 years to build my wonderful, amazing, talented team, 775 00:33:05,434 --> 00:33:07,901 I always feel pressure to perform and to do 776 00:33:08,067 --> 00:33:09,300 a really good job. 777 00:33:09,467 --> 00:33:11,300 I don't have any partners in the business. 778 00:33:11,467 --> 00:33:16,968 It's me and my 12 employees, and it's just fire to push 779 00:33:17,133 --> 00:33:19,100 you to do better. 780 00:33:19,267 --> 00:33:22,167 This money, like -- I'm probably gonna get emotional now. 781 00:33:23,467 --> 00:33:25,067 I don't even have the right words for 782 00:33:26,667 --> 00:33:28,367 what this is gonna mean for my business. 783 00:33:31,267 --> 00:33:32,767 [Guy] Four minutes. 784 00:33:32,934 --> 00:33:34,167 How are you feeling over there, Tom? 785 00:33:34,334 --> 00:33:37,167 -Are you falling apart yet? -No, I'm feeling good. 786 00:33:37,334 --> 00:33:39,267 Damn it. 787 00:33:39,434 --> 00:33:41,501 [Tom] The scallops, they're right where they should be. 788 00:33:43,968 --> 00:33:45,667 Here we go. Come on, baby. 789 00:33:45,834 --> 00:33:47,601 Wow! 790 00:33:47,767 --> 00:33:48,968 [Tom] The maque choux's ready. 791 00:33:49,133 --> 00:33:50,667 You're talking about high-end. 792 00:33:50,834 --> 00:33:53,767 Part of that art is how it goes on the plate. 793 00:33:53,934 --> 00:33:55,801 [Tom] The shrimp, they're money. 794 00:33:55,968 --> 00:33:58,701 Scallops, I picked the ones that give me a good bounce. 795 00:34:00,067 --> 00:34:02,667 I'm a little concerned about the ice cream sauce. 796 00:34:02,834 --> 00:34:04,367 A little on the sweet side. 797 00:34:04,534 --> 00:34:08,100 So I decided to go very sparingly with the sauce 798 00:34:08,267 --> 00:34:09,667 'cause I don't want it to overpower. 799 00:34:11,167 --> 00:34:12,434 [Guy] Two minutes! 800 00:34:13,667 --> 00:34:16,567 [Cristina] My shrimp, they've got some nice color on them, 801 00:34:16,734 --> 00:34:18,467 so I'm super stoked about that. 802 00:34:18,634 --> 00:34:21,000 -[Guy] How we feel, Chef? -Not terrible. 803 00:34:21,167 --> 00:34:22,767 I got a nice sear on my vegetables. 804 00:34:22,934 --> 00:34:25,467 I think my purée tastes good. 805 00:34:25,634 --> 00:34:28,667 First thing that goes down is my microwave rice, 806 00:34:28,834 --> 00:34:30,567 and then my purée. 807 00:34:32,501 --> 00:34:34,267 Then my veggies go down. 808 00:34:35,567 --> 00:34:36,567 Finally, I'm gonna put 809 00:34:36,734 --> 00:34:38,367 the shrimp on top of the veggies. 810 00:34:39,367 --> 00:34:44,300 Five, four, three, two, one. That's it. 811 00:34:44,467 --> 00:34:45,601 -[judges] Whoo! -[Guy] Well done. 812 00:34:45,767 --> 00:34:47,801 Nice, wow. 813 00:34:49,100 --> 00:34:50,400 Not bad for frozen. 814 00:34:52,167 --> 00:34:54,667 All right, judges, this is it. Throwback Throwdown game two. 815 00:34:54,834 --> 00:34:57,467 Chefs had to make a high-end dinner using only 816 00:34:57,634 --> 00:34:59,601 frozen ingredients. 817 00:34:59,767 --> 00:35:01,100 Chef Cristina, you're up first. 818 00:35:01,267 --> 00:35:02,701 Tell us about this delicious dish. 819 00:35:02,868 --> 00:35:06,300 All right, we've got some paprika, spiced pan-seared 820 00:35:06,467 --> 00:35:11,000 shrimp, little veggie succotash with edamame, pearled onions 821 00:35:11,167 --> 00:35:14,667 and corn, and purée of corn 822 00:35:14,834 --> 00:35:17,000 and butternut squash with ginger and garlic. 823 00:35:17,167 --> 00:35:19,100 ♪♪ 824 00:35:21,167 --> 00:35:23,167 You're truly an OG, "Triple G" person. 825 00:35:23,334 --> 00:35:26,200 We say that a lot, but you two are really "Triple G" OGs. 826 00:35:26,367 --> 00:35:30,567 So half of cooking frozen food is dealing with thawing 827 00:35:30,734 --> 00:35:32,601 and moisture and fighting that. 828 00:35:32,767 --> 00:35:35,267 The shrimp are perfect, like perfect perfect, 829 00:35:35,434 --> 00:35:39,267 like crispy and aromatic and seared on the outside. 830 00:35:39,434 --> 00:35:40,567 Thank you. 831 00:35:40,734 --> 00:35:43,167 Looking at your dish, I would not know this was 832 00:35:43,334 --> 00:35:45,968 a Frozen Food Feud. 833 00:35:46,133 --> 00:35:49,801 I think the presentation is really, really beautiful. 834 00:35:49,968 --> 00:35:51,901 It's bright and colorful. 835 00:35:52,067 --> 00:35:54,367 Those pearl onions add so much flavor to the whole thing. 836 00:35:54,534 --> 00:35:55,567 Nice choice. 837 00:35:55,734 --> 00:35:58,067 Yeah, they were the only onions I could find. 838 00:35:58,234 --> 00:35:59,801 [Troy] But the purée is more like a soup. 839 00:35:59,968 --> 00:36:02,567 It kind of turned into a porridge, which to me is 840 00:36:02,734 --> 00:36:04,400 something that I'm eating on a Tuesday night and not when 841 00:36:04,567 --> 00:36:05,968 I'm doing a celebratory dinner, right? 842 00:36:07,300 --> 00:36:10,167 Up next, Chef Tom, tell us what you made. 843 00:36:10,334 --> 00:36:11,901 Well, I wanted to make maque choux. 844 00:36:12,067 --> 00:36:14,400 When I won, I made maque choux and shrimp. 845 00:36:14,567 --> 00:36:16,901 I thought it would be a nice thing to call back and make 846 00:36:17,067 --> 00:36:19,100 the dish again, but possibly make it better. 847 00:36:19,267 --> 00:36:21,200 I needed to get it creamy, so I used ice cream. 848 00:36:21,367 --> 00:36:23,300 Seasoned the scallops and the shrimp with 849 00:36:23,467 --> 00:36:24,901 the Creole seasoning. 850 00:36:25,067 --> 00:36:27,267 The hardest part for me was trying to get the moisture out 851 00:36:27,434 --> 00:36:29,868 of the scallops. That's just so tough. 852 00:36:30,033 --> 00:36:32,000 ♪♪ 853 00:36:36,267 --> 00:36:38,267 You're trying to go for a repeat on a dish that you won 854 00:36:38,434 --> 00:36:39,567 originally with. -Yeah. 855 00:36:39,734 --> 00:36:41,267 Challenge is high-end. 856 00:36:41,434 --> 00:36:43,367 It's a really nice choice of plates. 857 00:36:43,534 --> 00:36:44,901 It's a really nice choice of portion. 858 00:36:45,067 --> 00:36:46,367 I think you did a really good job. 859 00:36:47,467 --> 00:36:52,367 The corn, sweet, but feels real, like high-end 860 00:36:52,534 --> 00:36:55,467 country, you know, Louisiana cooking. 861 00:36:55,634 --> 00:36:58,868 I am getting some heat on the shrimp, but the maque choux 862 00:36:59,033 --> 00:37:01,167 is a little under-seasoned for me. 863 00:37:01,334 --> 00:37:02,701 It needed some acid. 864 00:37:02,868 --> 00:37:05,501 It needed even a little bit more heat. 865 00:37:05,667 --> 00:37:10,367 Chef Tom, Frozen Food Feud, ice cream and corn. 866 00:37:10,534 --> 00:37:11,868 High-end, yes. Delicious, yes. 867 00:37:12,033 --> 00:37:12,968 Played the game well. 868 00:37:13,133 --> 00:37:15,667 Shrimp really is cooked beautifully. 869 00:37:15,834 --> 00:37:18,167 But the scallop on the exterior, 870 00:37:18,334 --> 00:37:19,267 it eats a little gummy. 871 00:37:20,701 --> 00:37:22,367 High-end dinner is what we asked for. 872 00:37:22,534 --> 00:37:24,400 Let's find out who's the high-end winner. 873 00:37:24,567 --> 00:37:26,200 Send you back to the kitchens. See you in a bit. 874 00:37:26,367 --> 00:37:27,567 -Thank you. -Thanks, guys. 875 00:37:29,467 --> 00:37:31,701 [Jet] This is really tight, really tough. 876 00:37:31,868 --> 00:37:33,400 Like, Cristina's dish was 877 00:37:33,567 --> 00:37:35,367 an overall thought for me, right? 878 00:37:35,534 --> 00:37:37,901 There was a protein, there was a starch, and there was like 879 00:37:38,067 --> 00:37:40,000 a sauce that all brought it together. 880 00:37:40,167 --> 00:37:43,100 Unfortunately, I did not love the butternut squash. 881 00:37:43,267 --> 00:37:45,067 It ate like a thick smoothie. 882 00:37:45,234 --> 00:37:46,667 -You know, it did. -Yeah. 883 00:37:46,667 --> 00:37:50,300 [Catherine] But Cristina's shrimp tasted better to me than Tom's. 884 00:37:50,467 --> 00:37:51,400 You're right. 885 00:37:51,567 --> 00:37:53,100 Highs and lows cancel each other. 886 00:37:53,267 --> 00:37:55,467 I feel like they got trapped in their own head, 887 00:37:55,634 --> 00:37:58,501 especially Tom was like, "maque choux, maque choux." 888 00:37:58,667 --> 00:38:00,067 To me, it's what do you wanna eat again? 889 00:38:07,400 --> 00:38:08,400 Well, hello. 890 00:38:09,801 --> 00:38:11,667 You both made really nice dishes. 891 00:38:11,834 --> 00:38:13,167 One chef prevails. 892 00:38:13,334 --> 00:38:14,267 The winner 893 00:38:15,501 --> 00:38:17,300 of the Throwback Throwdown is... 894 00:38:17,467 --> 00:38:19,367 [intriguing music plays] 895 00:38:22,767 --> 00:38:24,667 Congratulations... 896 00:38:24,834 --> 00:38:25,767 Chef Cristina. 897 00:38:25,934 --> 00:38:29,601 -Oh, my God! -I told you, I told you. 898 00:38:29,767 --> 00:38:31,734 -Congratulations. -[Guy] Well done, Chef. 899 00:38:34,200 --> 00:38:35,667 Listen, Chef, I'm gonna say this to you. 900 00:38:35,834 --> 00:38:37,501 One, it's awesome to watch you cook. 901 00:38:37,667 --> 00:38:41,467 Two, the key was to bring you back, to say hello, to say 902 00:38:41,634 --> 00:38:44,200 thank you, to recognize you for being such a great chef. 903 00:38:44,367 --> 00:38:45,701 -We had fun. -Chef, it's been awesome. 904 00:38:45,868 --> 00:38:47,167 -Thank you so much. -It was great. 905 00:38:47,334 --> 00:38:48,767 Thank you so much. Congratulations again. 906 00:38:48,934 --> 00:38:50,567 -Thank you so much. -[Catherine] Amazing. 907 00:38:50,734 --> 00:38:52,467 Really nice to see ya, OK? 908 00:38:52,634 --> 00:38:53,767 -Be good, my friend. -[Tom] You bet. 909 00:38:54,767 --> 00:38:55,968 I didn't make a bad dish. 910 00:38:56,133 --> 00:38:57,868 She just made a dish that was this much better. 911 00:38:58,033 --> 00:39:00,267 Coming back felt great. I was on the first season. 912 00:39:00,434 --> 00:39:01,567 It's a beautiful bookend. 913 00:39:05,167 --> 00:39:07,067 Ladies and gentlemen, let's meet the champ of 914 00:39:07,234 --> 00:39:09,167 the Throwback Throwdown, Chef Cristina. 915 00:39:09,334 --> 00:39:11,767 -Well done. -[all cheer] 916 00:39:11,934 --> 00:39:13,701 -Welcome back. -Whoo, Cristina! 917 00:39:13,868 --> 00:39:16,601 I am totally blown away and shocked. 918 00:39:16,767 --> 00:39:18,667 I'm so freaking proud of myself. 919 00:39:18,834 --> 00:39:23,267 I'm so freaking happy. I can't even put words into it. 920 00:39:23,434 --> 00:39:24,567 Didn't you do this back in the day? 921 00:39:24,734 --> 00:39:25,934 I did. 922 00:39:25,934 --> 00:39:27,400 What do you do with the money that you're gonna make? 923 00:39:27,567 --> 00:39:30,067 And you were the first person to win $20,000 on 924 00:39:30,234 --> 00:39:31,767 "Guy's Grocery Games." -Yeah. 925 00:39:31,934 --> 00:39:34,100 What do you do if you back it up and you go back-to-back 926 00:39:34,267 --> 00:39:35,667 and you win the second 20 grand? 927 00:39:35,834 --> 00:39:38,267 We'll be tenting our patio so we can have seating 928 00:39:38,434 --> 00:39:39,767 out there year-round. 929 00:39:39,934 --> 00:39:43,100 And part of it'll probably go towards getting a walk-in 930 00:39:43,267 --> 00:39:46,667 behind our kitchen, 'cause we need it. 931 00:39:46,834 --> 00:39:48,267 All right, well, let's get into this. 932 00:39:48,434 --> 00:39:51,167 Now, five clues here. 933 00:39:51,334 --> 00:39:53,667 Once I read the first clue and you understand what I'm 934 00:39:53,834 --> 00:39:56,267 talking about, you're gonna take off and go find it. 935 00:39:56,434 --> 00:39:58,601 -OK. -[Guy] Once you find it, put it in the basket, 936 00:39:58,767 --> 00:40:00,667 you get 4,000 bucks. -OK. 937 00:40:00,834 --> 00:40:02,267 All right, I'm gonna read you the first one. 938 00:40:02,434 --> 00:40:03,501 Here we go. 939 00:40:03,667 --> 00:40:06,267 Root vegetable that gives borscht its signature 940 00:40:06,434 --> 00:40:08,200 red color. Go when you know it. 941 00:40:08,367 --> 00:40:09,868 -[Jet] Go, go, go, go, go! -[Catherine] Go, Cristina! 942 00:40:10,033 --> 00:40:12,300 [Guy] Root vegetable that gives borscht its signature 943 00:40:12,467 --> 00:40:13,634 red color. 944 00:40:13,634 --> 00:40:16,901 I personally love borscht, so I know that it's beets. 945 00:40:18,467 --> 00:40:20,100 [cha-ching] 946 00:40:20,267 --> 00:40:23,767 French pork sausage often used in Cajun cooking. 947 00:40:23,934 --> 00:40:26,200 -Andouille. -[Jet] Come on, let's go. 948 00:40:26,367 --> 00:40:28,267 -Come on, Chef. -Let's go. 949 00:40:28,434 --> 00:40:30,567 Andouille, where are you? 950 00:40:30,734 --> 00:40:31,801 [cha-ching] 951 00:40:31,801 --> 00:40:35,567 $8,000 will go a long way to some improvements 952 00:40:35,734 --> 00:40:36,968 to our kitchen. 953 00:40:36,968 --> 00:40:41,100 Version of a classic yellow condiment that has unground 954 00:40:41,267 --> 00:40:42,501 seeds in it. 955 00:40:42,667 --> 00:40:45,701 Easy, stone-ground mustard. 956 00:40:45,868 --> 00:40:47,667 [cha-ching] 957 00:40:47,834 --> 00:40:51,267 Fragrant, long-grain rice, that's an essential ingredient 958 00:40:51,434 --> 00:40:53,868 in many Thai and Vietnamese dishes. 959 00:40:54,033 --> 00:40:55,701 [softly] Rice. [normally] Jasmine rice. 960 00:40:55,868 --> 00:40:58,167 Now I just gotta remember where the rice is. 961 00:40:58,334 --> 00:41:01,567 -45 seconds, Chef. -Jasmine rice. 962 00:41:01,734 --> 00:41:03,801 -Go, Cristina, go! -Let's go. 963 00:41:03,968 --> 00:41:05,567 -Jasmine. -[Guy] There we go. 964 00:41:05,734 --> 00:41:07,667 All right. Here we keep going. 965 00:41:07,834 --> 00:41:12,400 Popular black tea named for an English prime minister. 966 00:41:12,567 --> 00:41:15,367 I don't know if I'm gonna get the final item. 967 00:41:15,534 --> 00:41:17,000 OK, I know where's that tea. 968 00:41:17,167 --> 00:41:18,767 -Five, four, three... -[Jet] Oh, no. 969 00:41:18,934 --> 00:41:20,968 -[Troy groans] -...two, one. 970 00:41:21,133 --> 00:41:23,767 -$16,000! -$16,000, yes! 971 00:41:23,934 --> 00:41:27,901 $16,000, which is freaking awesome. 972 00:41:28,067 --> 00:41:31,701 I'm -- I'm -- I'm totally blown away. 973 00:41:31,868 --> 00:41:34,968 It's gonna bring a lot of good things to the restaurant. 974 00:41:36,267 --> 00:41:38,567 It's really big. It's great. 975 00:41:38,734 --> 00:41:42,968 For $16,000, making her total of 976 00:41:43,133 --> 00:41:46,267 $36,000 in two competitions 977 00:41:46,434 --> 00:41:47,734 on "Guy's Grocery Games." -[Cristina] Oh, my God! 978 00:41:47,901 --> 00:41:51,167 From the very beginning season to one of the newest seasons. 979 00:41:51,334 --> 00:41:54,567 That's our champ, Cristina. See you next week on "Triple G." 980 00:41:54,734 --> 00:41:56,300 -Adios. -[Jet] Amazing work. 981 00:41:56,467 --> 00:41:58,100 We'll see you next week on "Triple G." 982 00:41:58,267 --> 00:41:59,267 Thank you so much.