Tonight, Triple G Delivery launches
its very first home tournament.
Your favorite all-star chefs are teaming up
with a member of their family and taking on our twisted games.
- This is no bueno. - Where's the list?
And tonight we have Jet Tila and his wife Ali.
- Can't lose in front of my wife. - Follow my voice.
They're competing against the one and only Chef Aaron May
and his sister Corri.
We need a frozen item and a green item.
[Guy] This week's winning family will win 10,000 bucks
and a shot at the finale for up to $20,000 more.
All's fair in love and cooking.
Jet is gonna be peanut butter and jealous when he sees how good this turned out.
It's to kick-off our epic All Star Family Face-Off.
Right now on Triple G Delivery.
Nice job.
[van honks]
All right, Hunter, are you ready to meet
- our first two families in our All-Star tournament? - Of course I am.
Now, first up we have acclaimed chef, culinary world record holder...
Yep. What's his name again?
It's, um...
- Airplane. - [both laugh]
Oh, Jet Tila and his wife, Ali,
who is an incredible cookbook author
and has two amazing children that I think Jet was involved in.
We met in a cooking class, Jet was my teacher.
- He was the cute teacher. - Don't make it weird.
We're partners in life, in business,
and in every sense of the word, and I love it.
Welcome to our kitchen.
This is our favorite room in the house,
it's the room we spend the most time in.
Guy and Hunter always have diabolical things up their sleeves.
I showed up today, so maybe he'll go easy on us.
Ali, great to have you. Airplane, step aside.
Next up, we have Triple G's winningest chef,
the one and only mayhem chef, Aaron May,
and his awesome sister, say hello to sister Corri.
[Aaron] Growing up with Corri May,
I learned how to get bossed around.
'Cause she is bossy. [bleeped]
[laughs]
[Corri] Aaron is great at everything in the kitchen.
He's such an amazing chef.
I've never competed in my own home,
but I'm sure to win today, though.
Told you she's bossy.
There we go, Corri. I apologize now.
Welcome, families, to Triple G Delivery's All Star Family Face-Off.
We've put on lots of tournaments in Flavortown market, as you know,
but this is our first attempt at the team competition
between families in their own homes.
We've packed two delivery boxes with some of Flavortown's
finest ingredients and toughest games.
Toughest games you'll see, so to succeed,
- you'll really have to work as a team. - We got this.
And additional All-Star Families
are standing by to score your dishes
based on gameplay, creativity,
plating and, of course, the description of its taste.
Along with special points for family arguing,
bickering and backline stories that we shouldn't hear about.
Yes.
Okay, the family with the highest combined score after two rounds
will get a guaranteed $10,000
and a shot of winning up to $20,000 more in the finale.
All right, for the first challenge...
What is it, Hunter? What are we gonna have 'em make?
Sunday chicken dinner.
So, Sunday chicken dinner.
Luckily, your Game 1 box contains the key ingredients you'll need to succeed.
- So go ahead and open up your box. - Not too heavy.
Gotta be as gentle as possible with this box.
I know it's precious cargo.
Wait a minute.
There's nothing.
Hold on. Hold on. Why two chickens?
Extras or something like that, you know?
"Extras or something like that," I don't know?
Yeah, you have family dinner, you got two chickens.
- You might need a lot. - Where are the other ingredients?
They're listed right here.
Oh, I'm sorry, Hunter didn't pack the other ingredients.
Come on, man.
Why didn't you pack 'em?
Well, 'cause it was a list of things
that you wanted to put in the box,
but we were out of them.
Like an IOU almost.
You've got pantries that are well-stocked, I assume, chefs, right?
- Yeah. - Absolutely.
You're gonna need to get something green.
A frozen item.
And something sticky.
You should be able to do this with your eyes closed, don't you think, Aaron?
[chuckling] No.
Jet and Aaron,
why don't you put on these blindfolds?
This is no bueno.
Honestly, this is not that bad.
That was funny, Aaron.
All right, Aaron.
I want you to put that blindfold on, right now.
- That's not how that works. - No?
Can I go with this?
All right.
This is blindfold grocery list.
Oh, no.
[Guy] You're gonna put the blindfold on.
Correctly.
And then your partner is gonna lead you
into the kitchen.
Ali and Corri, you can give them directions,
but you can't physically guide them
or open anything for them.
Once all the items on your must-use ingredient list
are gathered,
you can take off the blindfolds and start cooking.
So, I know we're not in the competition.
Since the tournament is a family affair,
Hunter and I will be cooking along as well.
Thirty minutes on the clock.
All three items must be grabbed.
Use these two chickens,
so you can make one Sunday chicken dinner
that your family will just go nuts for.
Okay, okay.
[clock ticking]
All right.
Wait, are we going?
I think we're going.
Oh, okay. [laughing]
Okay, chicken dinner, Corri, I can't see anything.
- Guide me to the fridge. - Fridge, go straight.
There you go, open.
What is the list?
[Corri] Something green and a frozen item.
Something sticky.
Growing up, our mom used to make us honey mustard glazed chicken
all the time.
Okay, do you have honey?
[Corri] Yes, the honey is in the pantry,
next to you.
[Aaron] But Corri has got to walk me around a kitchen I'm not used to,
a refrigerator I'm not used to,
and I'm blinded the whole dang time.
- [Aaron] Honey. - Perfect, honey.
[Aaron] Do you have mustard?
[Corri] That's ketchup, move that over.
[Aaron] I'm thinking sticky honey mustard glaze
on a roast chicken
with creamed spinach...
[Corri] And a green item.
Bottom container, yup, spinach.
Something green, something sticky,
something frozen, now.
[Corri] Close that, open the bottom.
[Aaron] Tell me what's in there.
[Corri] I've got shrimp stock.
[Aaron] Yeah, where is it?
[Corri] Down below. Yes, right there.
Shrimp stock.
- There you go. - I can take it off now?
Yup.
Okay, perfect.
One below, no. Yes.
Down. [laughing]
Right in front of you.
- Is this? This what you wanted me to get? - Yes.
That's cilantro.
[Jet] For Sunday chicken dinner,
we are making
a very Tila like
Asian meets California chicken salad.
Straight ahead, straight ahead, you got sweet chili.
- Where? - Right in front of your face.
-Is this it? -There you go. Yes, you got it!
- Okay, take that, take that. - [Ali] Okay, that's sticky.
What's the last thing?
[Ali] A frozen item.
Oh, no, um...
Come this way, follow my voice.
[Jet] Ali was doing a great job leading me.
- 'Cause I can see nothing. - Right there, yes.
- This it? Okay. - Yes, that's turmeric.
[Jet] Frozen turmeric.
It lives our freezer because it goes in our smoothies.
Tila tip.
Blindfold off.
Gosh, it's only 27 minutes.
- Yeah, what's fast? - I think we have to do...
- Chicken mamou. - Yes.
And Long Beach slaw. Two Fieri family favorites.
- Okay. - Put your mask on, let's go!
We got things to do.
- All right, all right. - Okay.
To the right. No, no, no. No, no.
Up, up, up, forward, forward.
- Right there? - Right there, grab that.
- 'Kay? - 'Kay.
- Hand that off. 'Kay. - 'Kay.
Reach in there again.
No, not that far.
Right in front of you, there you go.
- Right there? - Yeah. Hand off.
'Kay, something sticky.
[Hunter] Let me just get the three ingredients.
- Close the fridge. - I'm trying.
I'm not gonna come back for more.
I haven't seen anything in the freezer yet.
Okay.
Um, right there.
Grab that, there you go.
'Kay, that's all three.
- Is that three? Okay. - Yeah, that's three.
Okay, so something frozen is the bacon.
Something green is the lettuce and the herbs.
Something sticky is the dressing.
[Aaron] So, here's what we're gonna make, okay?
All right.
We're gonna take this chicken, we're gonna cut it down.
With a honey mustard glazed chicken
- with creamed spinach. - Okay.
And then I want you to chop these onions over here.
- Okay? - Okay, I can do that.
I don't like to say nice things about Aaron in front of him,
because he doesn't need anybody else
bragging about him.
He does enough of that himself.
But such an amazing chef,
no matter what he's working with,
it's gonna taste gourmet.
[Aaron] Thirty minutes is not a long time
to roast a chicken.
[Corri] I'm gonna start building our glaze.
I've got a mustard honey mayo sauce.
Little soy, some ginger,
and then I remember I have my father-in-law's homemade chili oil,
so I throw some of that in, too.
That's actually great.
[Aaron] I'm gonna have her paint the thighs and breast
with that honey mustard glaze,
and get all of it back in the oven to finish cooking.
[Jet] I'm going to fabricate some chickens.
Greens need to... Whoa, sorry about that.
Man, this is gonna be tight.
We're just going to have to divide and conquer.
- We got this, babe. - Oh, I know.
For a Sunday family meal,
we are making Asian chicken salad.
Our kids, you know, it's all about stealth health in this house.
- Stealth health. - We want them to eat deliciously,
but we want them to eat in balance.
Stealth health, copyright, Jet Tila.
[Jet] Exactly.
Well this is just my favorite thing, is cooking with you.
Well, yeah, I mean, you know, of course it is.
No, I'm kidding, I'm joking.
All right, so, to build this chicken,
marinade, turmeric.
So a secret is using cilantro stems
for the marinade.
Cilantro stems bring a ton of flavor.
Fish sauce.
All of that herbacious flavor
marries perfectly with chicken.
I use the vacuum chamber
to marinate this chicken,
because it's the only way to really get
a lot of that marinade flavor
into the bird in a very short amount of time.
Here we go, watch this right here.
That's what I'm talking about right there.
So, we can speed marinate that.
This is a famous dish from Louisiana.
A dry rub airline chicken breast
with Worcestershire sauce,
little bit of red wine, some tomato sauce,
and that is the mamou sauce.
I'm going to drop everything in.
This is one of our favorite chicken dishes.
Pour bacon in there.
Look at that beautiful chicken.
After this kind of gets a little caramelization on it,
we'll start making the sauce.
We'd love to sit here and chit-chat with you a bit,
but we got things to do. Okay, bye-bye.
[van honks]
[Guy] Chefs, you got 20 minutes left.
All right, Hunter, here to critique our family suppers
is our family of judges.
Six time James Beard award-winning restauranteur,
the smooth criminal himself,
and his wife and fellow humanitarian,
Maya.
Maya, wonderful to meet you.
Just like having Ali on the show,
nice knowing you Chef Marcus.
First ever Tournament of Champions winner,
B-Dub herself, Chef Brooke Williamson,
and her husband and culinary partner,
the dude, Nick, who I've never met.
Hey, Chef, how are you? Nice to finally meet you.
You have an open invite up here at the house.
You're in Cali, so there should be no excuses.
I would love to.
And then, finally,
Claire is here, and if you don't know Claire,
I'll just tell you this.
You want to talk about taking a bullet for the team.
Everybody just... Five seconds of silence.
I'm trying to write it off on my taxes this year,
this charity that I'm donating to.
That charity work that you've done, I'm telling you,
Nobel Peace Prize coming your way.
Not just out of my league, it's not even the same sport.
Well, judges, it's wonderful to have you.
We got things to do.
- Officer, I'd love to sit here and chit-chat with you... - It's hot.
I'd love to sit here and chit-chat with you for a bit.
Look at all the different family dynamics we got going on here.
We got father and son,
husband and wife in Jet and Ali.
You got Aaron and Corri, brother and sister.
Put salt and pepper in that, please.
[Corri] Looks delicious.
[Aaron] We're making creamed spinach.
And then we've got our fortified stock
that we got out of the freezer.
So, this is just plain rice, right?
You can't have Sunday dinner without creamy, cheesy rice.
Prepare pouch, 90 seconds. Perfect.
I put the rice in the microwave,
while Corri gets started on the creamy, cheesy sauce.
You know, my sister is great at making cereal,
she can heat up leftovers amazingly.
Thanks.
In all seriousness, Corri loves to cook
and she's diligent about making sure it's perfect.
[Corri] For the sauce, I put together cream,
sour cream, cream cheese
and mozzarella cheese.
And just let that get nice and gooey.
Team Mayhem, how are things looking?
What are you guys making, Chef?
A honey mustard glazed roast chicken,
and then we've got creamed spinach and a cheesy rice,
to keep it extra, like, Sunday family dinner.
Cheesy rice, okay.
It's all looking so good.
[Guy] Fifteen minutes, 15 to go.
We gotta get this chicken cooking.
Yes! That looks beautiful.
So, once my marinated chicken is done,
I get the chicken into a hot pan.
Ali is going to make a Thai peanut sauce.
[Ali] So, I'm going to throw some coconut cream in the pan.
I'm gonna toast it up before I add the peanut butter.
Really get this peanut sauce dressing started.
More sugar?
Trust yourself, you got this, you're so good at this.
Fish sauce, sugar, you got this.
I was trained by the best.
- That's you. - That's why.
I know you got this.
You did a great job, babe, really, perfect flavor,
it doesn't need anything else.
As he pours more stuff in there.
[Jet] No, no, no, what are you talking about?
It's perfect.
[Ali] You're pretty crispy under here.
[Jet] Yup, turn it over.
Ali, how's Jet doing?
Is he able to focus and follow the gameplan?
Or is it still just you leading the blind guy around?
He is the man.
Is that what you're saying today? Okay.
[Guy] Wow.
Oh, I see how it is.
[Guy] Oh, look at that chicken, huh?
Money.
I want some of the flavor and the fat from this pan
to go into the mamou sauce.
Chicken's in the oven.
Water's properly salted.
Penne pasta's down.
So all the flavor came off the bottom of that pan.
A little bit of red wine, some tomato sauce.
What Hunter's working on is a Long Beach slaw.
You take this cabbage with a little bit of the garlic,
and we're gonna braise this really quick.
And then we're gonna cool it down.
Some red wine vinegar,
so you get that really nice, crunchy
pickled cabbage.
Guy and Hunter, what are you guys making over there?
We had to get something sticky,
so we grabbed blue cheese dressing,
there was blue cheese in one fridge,
and blue cheese dressing in the other.
There's two different fridges in our house.
There's Lori's fridge,
and my fridge.
[Troy chuckling]
My fridge has experiments and leftover items.
And Lori's fridge has the regular stuff.
Two fridges.
Not a bad idea, actually.
Some sour cream, that black pepper.
[Hunter] Wanna taste it?
No, I trust you.
Bold move.
Two minutes, chefs. Two minutes to go.
And then drain the sauce, put one spoon
right in the middle, okay?
Got it.
The spinach went right in the middle of the plate.
Then I start spooning that cheesy rice.
On top of that,
we put the chicken.
[Aaron] If this doesn't scream Sunday chicken dinner, I don't know what does.
Gotta hold it up so it drizzles tight, okay?
Really nice.
[Guy] One minute, chefs.
[Ali] The nice, beautiful green salad.
I'm gonna dress the salad with my peanut sauce dressing.
[Jet] I'm shingling this beautiful airline breast,
and it is crispy on the outside,
juicy on the inside.
Then I top the chicken with that sticky Thai sweet chili sauce.
This is a dish the Tilas would destroy
on any given Sunday.
I'm gonna go ahead and grab that cabbage out of there.
Let's go, get it on the plate.
Come on, guys.
[Guy] Got a little bit of that mamou sauce.
Noodle is just to dress them properly.
Penne pasta's down.
A beautiful roasted chicken.
[Hunter] Oh, yeah!
I think that was the fastest chicken mamou we ever made in our lives.
All right, trickle a little bit of that parmesan cheese on there.
Oh, Hunter with the cheese.
[Troy] Hunter, get it on the plate, buddy.
[Guy] Five, four, three, two,
one, that's it!
[Troy] Hunter with the cheese.
Hunter with the cheese.
That got gnarly.
Well, chefs, I tell ya, we only gave you 30 minutes
to make a Sunday chicken dinner,
and you still beat the cluck.
[chuckles] "The cluck."
Clock. Clock! Still beat the clock.
All right, let's see what the judges have to say.
[van honks]
All right, judges, this is week one of our All-Star Family Face-Off.
And our first game,
blindfold grocery list,
our family teams had to make a Sunday chicken dinner
using chickens that we sent 'em,
blindfolds, a shopping list,
something green, something frozen, something sticky.
Who made the winner winner chicken dinner?
We couldn't let these families cook in their home kitchens
and Hunter and I not get involved.
And Sunday chicken dinner is kind of like a staple in the Fieri house.
So, what we made for you is chicken mamou.
Now, chicken mamou is this fantastic dish from down in Louisiana.
This is kind of our spin.
A dry rub on this airline chicken breast.
Seared that off in a cast iron skillet with some rendered bacon fat.
While that was finishing in the oven, we took some of the pan drippings,
sauteed some yellow onions, a little bit of red wine.
Some tomato sauce, some green onions,
and let that cook down, and that is the mamou sauce.
And this we call Long Beach slaw.
Pickled cabbage with a tangy blue cheese vinaigrette,
spicy, tangy, rich, cleansing.
[Hunter] My mouth is watering right now.
And my mouth is starting to water.
And just as we used to do
- when Hunter was my little buddy... - You're gonna feed me?
I'd make him a little airline bite. Here we go.
Ready? Here we go.
It's gonna hit my nose or something?
- Here we go, there you are. - You're so mean.
- [Hunter] Real mean. - [all laughing]
[Troy] That looks beautiful,
and the fact that you think the blue cheese is a cleanse
means you are my spirit animal,
but you're right, if you're gonna have that big of a sauce,
you need that light moment,
you need that jolt to lighten up the room,
and that's that salad right there, nice work.
That's a meal I want to eat. I see where you're coming from
with that blue cheese cleanse.
Because that big party-rich pasta
is deserving of a little bit of relief there.
And it looks like an Ethiopian dish, actually, with the sauce
and everything, the red sauce. I really love it.
- Napkin drop. - Napkin drop.
I'm going to keep eating.
All right, judges, first up, Aaron May
and sister Corri.
Hi, judges.
What we have here is a honey mustard glazed roasted chicken
with a cheesy rice and creamed spinach.
Let's get right in here.
This chicken is perfectly moist.
- [Corri] Look how moist that is. - And cooked perfectly.
That's so good.
[Aaron] So, good, this is, like, rich and savory.
I feel like just so much family love.
That is just straight up Little Dinner on the Prairie, man.
That's old-school comfort food.
I love that.
And that's what we're talking about.
Sunday chicken dinner.
If I cooked with any one of my brothers in the kitchen,
one of us would be missing a finger.
I feel like that dish looks like family,
it's messy and loving and perfect.
And that's what I would want for my Sunday dinner.
Thank you, Claire.
Only thing I will say is that
I want something fresh on that plate.
I want something light.
We're very impressed.
Corri, you got a good sous chef there in Aaron.
Clearly, you guys have cooked a lot together
and great job, guys.
Aaron and Corri, you guys really drilled in
Sunday family dinner, right?
You used all of your ingredients,
you've got your something green with your spinach,
you've got your something sticky with that honey mustard glaze,
but I'm so excited about that shrimp stock.
Almost more than everything else.
Because I love the fact that that gives you that fortified umami flavor.
Exactly.
Only thing I'm questioning
is does that soy and ginger you added in there
for extra flavor, does that really go with the rest of the dish?
That's the only thing I'm kind of questioning here.
I'll send some over, I'll send some over.
Next up, Jet and Ali.
This is our version of a Sunday supper in the Tila house.
- It's like Thailand meets California. - Yeah.
Just like what you're looking at right here.
So, the frozen, I had turmeric and ginger frozen,
we wanted to make a really great marinade
for the airline breast.
And it dovetails right into the greens.
And on the sticky side, Ali made
a really delicious Thai peanut sauce.
So good, I love that the chicken has this nice, crispy skin.
One of my favorite things is the sauce,
not just 'cause I made it,
but I really like that creaminess.
And a little bit of tanginess,
a little kick, just the right amount of kick
from the spice.
This plate of food looks exactly like something
that we would serve in our house for a Sunday family dinner.
I love the fact that you made an herb salad
with all of those herbs.
And it's not just a spinach salad.
I love the dish, this is something, as Brooke said,
would be something we'll actually probably eat tonight.
Definitely.
My question, is the turmeric and ginger being frozen
enough of a frozen element,
that's definite gameplay, but is it super smart gameplay?
Or is it questionable gameplay?
I think it's smarter than Aaron's use of soy and ginger.
No, I'm kidding, Brooke.
I'm kidding, I totally get it.
Totally get it.
That's just a dish that we all want to eat.
It's all the hits. Peanuts,
turmeric, garlic, and Ali,
if you keep that gameplay,
I think... I think
you're gonna have a shot at this.
- Noted. - Looks like something that Troy would oversalt.
You do.
So, anyway, between that and the flour,
I love this, I think it looks awesome.
The only thing is, you Sunday different than me.
I want a Sunday dinner that's...
Sundays are for laundry and big fatty foods and self-loathing.
I mean, I want something big and indulgent.
And that is way too healthy for me.
That's probably why you guys look better than I do.
[both laughing]
Well, Hunter, I gotta tell you, that was a good time.
I'm always into Sunday family chicken dinner.
Well, the time has come
for the judges to score the dishes.
Fifteen points available in gameplay.
Fifteen points available in creativity.
Ten in plating, ten in taste, for a total of 50.
Family with the highest score
will be elated by the envelope of opportunity.
The family with the lowest score
will be punished by the package of pain.
So, please leave the feed
so the judges can decide.
And judges, you'll send your scores to Hunter,
he'll average them up.
And we will find out
who is the winner winner of the Sunday chicken dinner.
See you in a bit.
[van honks]
We are looking for the winner winner chicken dinner here
in the first round of this family feud.
I'm sorry [clears throat], family cook-out, all-star.
- There you go. Yes, yes. - Thank you.
Glad it wasn't a family feud.
Let's see how the Sunday chicken dinner scored.
A one-point lead makes the difference
of the package of pain and the envelope of opportunity.
Congratulations to the...
There we go.
Oh! I got that wrong. Jet and Ali on there.
[all exclaiming]
[Guy] Aaron and Corri, a one-point...
Airline and Ali, congratulations.
You have earned yourself the envelope of opportunity.
"Winning team gets $2,000
and $2,000 to a restaurant of their choice,
plus an advantage in round two
that could help pay for the next family trip."
[Jet and Ali] Yeah!
Nice.
So who would we like to give those $2,000 to?
Guy, it's The Porch on Long Creek,
and it's a military family that runs that place.
And we want to give them money, thank you to you.
Thanks to you and Hunter, man.
Virginia Beach, Virginia.
[Guy] Well done.
Now let's talk to our good friend, Mayhem,
- this is for you, pal. - Open it.
"You're in time-out."
As every family knows,
when you're naughty, you get a time-out.
Chef, you must take a time-out
"before you can start cooking in round two."
Oh!
Well, the great news is, Corri,
you could start cooking whatever you want.
I don't know what the competition is yet.
Why don't we just start the second competition?
- Right now. - Let's go.
All right, chefs.
Let's see what Ryder, in his after-school class, built.
Look at that.
Fractured Food Duos.
[Guy] Spaghetti and meatballs,
peanut butter and jelly, shrimp and grits.
[Hunter] All classics.
Total classic duos. I love them.
Since you are here and you are dynamic culinary duos,
I want you to make us a new food duo.
A new food.
I'm thinking a unique pairing so delicious,
it deserves to be a new classic.
Ooh. Like clams and chocolate sauce.
Hunter!
[Guy] Clairvoyant, of course.
[Jet and Ali laughing]
The name of the game is Fractured Food Duos.
- So, Chef Ali and Ali's husband... - [Ali and Jet laugh]
[Guy] ...have the key advantage.
So I'm going to allow you to create your own food duo.
Yeah, I'm gonna try double-protein,
shrimp and meatballs, and try to work around it.
Shrimp and meatballs.
And can we pick Aaron's?
[Jet and Ali laughing]
Go right ahead. You pick that for Chef May.
Aaron May is not happy.
They want spaghetti and jelly.
The old spaghetti and jelly combo.
Nah, come on, man. That's mean.
- So mad. - He's mad.
- He's so mad. - He's never gonna talk to me.
So, Jet and Ali have shrimp and meatballs.
And Chef Aaron and Corri have lost.
[all laughing]
All right. All your key ingredients should be in your box,
so go ahead and open 'em.
Let's take a look at the cornucopia of ingredients.
- Jelly, peanut butter. - Spaghetti.
- Grits. - Shrimp.
And shmeatballs.
Jet is gonna be working with meatballs.
So let's see what that is.
Beef and breadcrumbs.
And the shrimp.
Shrimp and bacon. Ooh.
Shrimp and bacon. Very nice selection.
Cool. Bacon.
And Chef May, opportunity knocks...
Bread and strawberry. [chuckles heartily]
And strawberry jelly.
And for the spaghetti side of things,
tomato sauce and some pasta.
Nice.
[Guy] There you go.
You must use at least one ingredient
from each one of the packages.
Use any other ingredients in your pantry that you want.
You have 30 minutes to make this new food duo.
And remember, Chef May, you have three minutes
that you're gonna be on a time-out.
But Corri, you're welcome to do anything you want.
Like leave, and get your car, and drive away.
[laughing]
Three minutes remain.
Ali and Airline, you two can get started.
One team will go for big money after this.
I promise you.
Go.
-No, he said go. I get it, I get it. -Oh!
Three, two, go. Okay, go. [laughs]
- Aaron May is not happy. - Look at him.
[Aaron] We have to make a dynamic, new food duo
out of strawberry jelly and spaghetti.
- Boo, Jet. Boo. - Boo.
What would you do with spaghetti and jelly?
I would go Asian with it.
I guess that's one direction.
We're gonna make spaghetti and jelly soup.
I hope everybody likes it.
[Aaron] I don't know how I came up with this idea
for strawberry soup and spaghetti.
But now that I've said it out loud,
I've got to come up with a way to somehow make this
a coherent, cohesive dish.
I'm leaning into the sweet.
So we're making spaghetti cake and strawberry gazpacho.
[bell dings]
What did you want me to do?
Get some nuts and some sugar and some butter out.
So the first thing,
I had Corri start melting sugar
to make marcona almond brittle.
- Turn it on medium. - Yep, it's on medium.
We're gonna make a little caramel.
Just a little bit of butter, some marcona almonds.
Being in the competition by myself right now
is definitely nerve-racking.
Hopefully I'm moving us in the right direction.
He's gotta place a lot of faith in his little sister.
Do you have peanut butter?
While I'm stuck in time-out,
we're making a peanut butter and jelly sandwich.
Bring us back to that childhood nostalgia,
and hopefully that will muscle us through to the win here.
Listen, I've won this at home four times.
I've never led after the first round.
- Joining you in the bottom, Chef May! - Oh, no.
[Guy] Aaron May's one of the ties at 38 points.
Boo!
So I'm not worried.
- Cheers. - Cheers.
Chef May, you're back in the kitchen.
You know, my time-out is up.
It's time to jump in there and help her.
I feel like Maverick in Top Gun,
coming in to save the day
in the middle of that dogfight.
Okay, I think I have an idea.
I think we should do Vietnamese shrimp balls.
Ah, so smart.
Jet knows what he's doing so I'm going with it.
[Jet] We're already in first place,
we wanna crush this 'cause we wanna win this money
and go on vacation.
We are the Tilas.
And failure is not an option.
[Jet] First thing I have to do is get this shrimp peeled.
Oh, man, this is gonna kill us.
This was the sabotage right here.
- You sabotaged yourself. - Peeled shrimp, yeah.
[Ali] We have things like
lemongrass in our house at all times.
And I think that's really gonna help us
crush it in this competition.
[Jet] In the processor,
we got shrimp, lemongrass, ground beef, eggs, garlic.
In 25 years of cooking,
I've never combined shrimp and ground beef before.
So this is gonna be interesting.
Fish sauce. Go, go, go, go, go, go.
Beautiful.
Cilantro.
The bacon is gonna bring smoke,
and it's gonna bring some body to this.
So our meatball mixture is all ready.
This is a play on meatballs, right?
It's got to be pliable and molded into a ball.
I'm gonna throw it in
some Italian and Japanese breadcrumbs.
And I'm gonna get it into the frying oil.
Chef Ali, what is the dish looking like?
We're going to do a Vietnamese panko-crusted shrimp ball.
And then serve it over like a Vietnamese greens plate.
All right. All right.
[Aaron] If you have to ask why
spaghetti and strawberry jelly is a challenge,
you need to change the channel right now.
I guess, thanks to Jet and Ali
- for giving us that amazing combination. - Yeah.
All is fair, brother.
All's fair in love and cooking.
I'm not mad.
Chef May, what is the dish looking like?
We're making spaghetti and jelly soup.
[dramatic music playing]
Cheers.
Spaghetti and jelly soup.
[Troy] Oh, yeah.
"Oh, yeah"? Like you've heard of that?
Help me understand the dish.
You're making a strawberry soup?
We're gonna make, like, a dessert gazpacho
with the strawberries and blackberries.
- Yes! Yes! - Ah, yes.
- Mmm. Smart call. - Setting trends!
We're gonna sautee up the spaghetti with, like,
- some butter, some brown sugar, some vanilla. - Yeah.
So creative.
Almost like starchy bread pudding.
Oh, awesome.
[Aaron] Corri made a really nice
vanilla Chantilly cream over here.
Then we've nearly got, like, a marcona almond brittle.
Ooh.
So we're gonna give you guys dessert.
Amazing. Amazing.
Setting trends. Not being followers like Jet.
I literally am
the losingest chef in this game.
Even compared to me, Jet?
[Jet] Wow.
Troy has won more than I have.
In all fairness, Troy's a better cook.
[all laughing]
- Yikes. - Yikes?
I think a "yikes" is what it is.
Yeah.
[van honks]
[Guy] Ten minutes, chefs! Ten minutes to go!
Welcome back to Triple G Delivery,
Hunter and I are watching two families that are battling
through some really funky food duos.
- We've got Jet... - [Jet chopping]
...and his great wife, Ali.
Along with Corri and Chef Aaron May, brother-sister team.
Now, it's a one-point lead for Chef Jet and Ali.
What they're trying to do
is make a shrimp and beef meatball.
On the other hand, they gave Aaron May and his sister
the opportunity to make
a spaghetti and strawberry jam soup.
- This is fun, man. - Yeah, it is fun.
I mean it's stressful, but it's really nice to cook with you and hang out.
- I love cooking with you, babe. - Yeah.
[Jet] While Ali's finishing up those shrimp balls,
I need to start on this Vietnamese herb salad.
Parsley, cilantro,
chiffonade some basil.
And some scallions.
To make it a little fancy,
I take the scallions, I put 'em in ice water
'cause it curls them.
This is fish sauce,
I'm gonna make it a little bit of a nuoc mam.
We need a sauce to complete these shrimp balls,
so I'm gonna make a nuoc mam sauce,
which is a Vietnamese version of sweet chili sauce.
- [Jet] Look at that. - [Ali] Yeah.
Shrimp cakes are done.
We've got a herb salad, we have nuoc mam.
And now we just got to kind of put it all together.
What am I beating eggs for, Aaron?
[Aaron] We're gonna make, like, a bread pudding.
While the spaghetti is cooking,
Corri's gonna make our custard.
[Corri] Eggs, sugar, milk, vanilla.
And we're gonna use that custard...
- Now add the egg. - Beautiful.
...to make our spaghetti cake.
You think about bread pudding
and I just replaced the bread with the spaghetti.
Look at those spaghetti fritters
that Aaron is just putting in the pan.
That's really fascinating.
[Aaron] Spaghetti cake?
Who doesn't make spaghetti cake?
[Aaron] This marinara sauce will be the base
for our strawberry gazpacho.
I'm adding vanilla and strawberry jelly
before blending it up into a smooth, silky gazpacho.
A lot of people don't know this but tomatoes are fruits.
So the tomato and strawberry gazpacho
is actually a really fitting combination.
That is good.
Aaron May and Corri, how are things looking?
I saw what looked like a spaghetti patty going down.
We're making, like, almost, like, spaghetti bread pudding.
And we've got our strawberry soup chilling
and then we made a marcona brittle
that's gonna go on top with some vanilla Chantilly.
Jet is gonna be peanut butter and jealous
when he sees how good this turned out.
Peanut butter and jealous!
Oh, my God.
[Guy] One minute to go!
Sixty seconds, let's rock and roll!
[Ali] The first thing I'm gonna get on the plate
is our microgreen mix.
Golden-brown shrimp balls right on top.
Wow.
[Jet] And then I get my herb salad and place that.
I drizzle that sweet nuoc mam sauce all over the plate.
- That looks so good. - Mmm-hmm.
[Guy] Thirty seconds to plate!
[Aaron] The spaghetti cake goes down first.
The strawberry gazpacho...
I think this looks so good.
It looks awesome, we're killing it.
Vanilla ice cream,
that great vanilla Chantilly that Corri made.
And top it off with marcona almond brittle.
Nothing better. This looks so good.
This is that sweet bite of spaghetti and strawberry
you never know you needed in your life.
[Guy] Five, four, three, two, one.
That's it!
- Good job, guys. - Nice job.
[Guy] All right, well, I'll tell you what.
That was really duo or die.
Let's take it to the judges.
- Right this way. - Wow, the puns are great.
Oh, my gosh.
[van honks]
All right, judges.
This is the final game of week one
of our All-Star Family Face-off.
And the premiere of a brand new game called...
What are we calling it?
Funky Food Freak-outs?
No. Fractured Food Duos. That's right.
We scrambled some classic food duos
to create some new food duos.
Crazy ones!
Which our teams had to turn into a cohesive dish.
Chef Jet Tila and his wife, Ali,
got the shrimp and meatballs,
And they also had the advantage,
so they got to assign
for Chef Mayhem and his sister, Corri,
spaghetti and jelly.
Mmm.
First up, Aaron May and sister, Corri.
Judges. You know, I'm sure Jet didn't plan it this way,
but what a huge advantage, Corri and I got,
pairing spaghetti and strawberry jelly.
[all laughing]
So excited about this. We made spaghetti cakes
with strawberry gazpacho and almond brittle.
[Aaron] Yum.
Wow.
That's bomb.
So the tomato and the marinara sauce,
again, what a gift.
To be able to use the marinara sauce with the jelly.
This brittle gives it a nice texture.
I mean, honestly, it's surprisingly good.
[both] Cheers.
Where you guys came from, and where you landed
are two completely different places.
I think you blew away our expectations
and this is totally something that I am now craving.
As a semi-intelligent husband,
I agree with everything my wife just said.
I'm blown away by the use
of all the components that you had.
Thank you, Chef.
I didn't know spaghetti needed a brittle
on top of it as well.
There's a lot of new things that we learned here,
so, very impressive.
Like, how can we order this? Can we have this tonight?
I don't know, I would like Marcus to make it for me tonight, actually.
Thank you so much.
Had you tried to take that jelly
and made a savory application,
I don't think it would have worked so well.
I thought it was absolutely perfect.
You had me at champagne, you had me at cake.
I think you said something
about butter and sugar at some point.
And for me, if I knew how to cook,
then this is what I'd be making every night.
[Troy] Only thing I would have said is maybe if you
broke down that spaghetti and made a cake out of it,
it might have held those ingredients better instead of
keeping it in its strands.
Fair enough.
Up next, Chef Jet Tila and Ali.
We had shrimp, and we had meatballs.
Two of these usually don't play together well.
- Mmm-hmm. - So we kinda took it
to Vietnam and we made a meatball out of shrimp.
The beef, garlic, lemongrass, fish sauce, sugar.
You have the crispy outside
and because it is a lot of protein,
we made a salad with it
to kind of give it some balance.
We made a nuoc mam,
which is a hot, sour, salty, sweet dressing.
For your consideration, esteemed judges,
- please, thank you very much. - Thank you.
Jet, now you guys cook so well together.
You should consider dating, probably.
Yes, we're just super impressed with the dish.
Crunchy, super herbaceous and delicious. Fresh, right?
Yeah, all the greens. Like, I could eat it every day.
I needed a dressing and I didn't think you'd made it,
and then you told me about
this little spicy number on the side.
The only thing I will say is that I think you made
a very similar dish in both rounds.
I wanted to see a little bit more
of a different reinterpretation.
I agree.
Can I say that? [laughs]
Nailed it.
You guys are so much fun to watch
in the kitchen together.
But let's get to the food.
Those meatballs look super scrumptious.
But I will say I want a little bit more balance, perhaps,
of crispy to juiciness.
And I think that the only way to do that
is make those meatballs a little bit smaller.
I agree, again, with what Brooke says,
but, they...
Thanks, judges, really appreciate you guys.
- Thank you. - Thank you.
All right, families,
now the judges are gonna deliberate
about your new food duos,
and the chef with the highest combined score,
at the end of this round,
will win 10,000 bucks and a spot in the big finale.
So please leave the feed once more,
and the judges can make their decision.
All right, judges, 15 points available in gameplay,
15 points available in creativity,
ten in plating, ten in taste, for a total of 50.
Judges, go ahead and write down your scores.
You're gonna be sending those over to Hunter.
And you are gonna determine, is Jet and Ali
or Aaron May and Corri gonna win the big money.
There you go.
Well, the dogs have even tuned in
to find out who won this.
This is big. Oh, the whole family is involved.
Teams, I got to be honest with ya.
Incredible new food duos.
And impressive family duos pulling it off!
Let's get in the scores.
Going in
to the second round,
Chef Jet Tila and Ali were leading by one point.
So let's look at Jet first, let's see where they're at.
Big numbers, impressive 13, 12, 8 and 8.41.
Down a point for a total of 83.
- High score, though. - [Hunter] Not a bad score at all.
Did Mayhem make it or break it?
Let's check it out.
[Hunter] Oh, boy.
- [Guy] Fifteen! - [Hunter] Whoa!
- [Guy] Fifteen, eight, and eight for a score of 46. - [Hunter] Whoa!
Oh.
Yeah!
87 points.
[Guy] That's it, that's one of the highest scores
that we've seen in Triple G Delivery.
- Wow. - [Aaron] Wow.
Great job!
The big win and a big congratulations.
We say hello to the winner of week one
Triple G Delivery All-Star Family Face-Off.
Chef Aaron Mayhem and sister, Corri.
- Congratulations! - Thank you.
[Guy] 10,000 bucks coming your way!
- Wow. - [Aaron] Thank you!
And I got to tell ya,
you give him lemonade,
and he makes you some crazy French toast out of it.
[all laughing]
May, you seemed very disappointed,
like you were unhappy with the cards you were dealt.
Almost, I will go out on a limb to say, pouty.
And you got back into the competition.
It was all Corri, I'm the crybaby of the family.
I get pouty, I get emotional, I get moody.
Listen, all props to my sister,
my little baby sister.
- Aw, thanks, Aaron. - For keeping it together over here.
[Guy] Congratulations, Corri, you just won $9,999.
Aaron, $1 for you, for Mr. Poutypants.
Now, May, and aside also the 10,000 bucks,
you've also earned yourself a spot in our unbelievable family tournament finale,
where you'll go up against two other winning families
for a shot at $20,000 and more.
Judges, so great to see your better half.
So there you have it, Chef Aaron and Corri
ace the first competition. 10,000 bucks.
And we'll see you next week on All-Star Family Face-Off.
Adios!