Father, chefs have arrived.
Oh, splendid, Hunter.
-Show the chefs to the scullery. -What?
The scullery. Uh, the kitchen, Hunter.
-Show them to the kitchen. -Ah, okay, yes.
Tonight, Flavortown is being transformed into fancy town.
[all] Oh.
Oh, no.
[Guy] Since we're talking high-end meals,
we just have to get high-profile chefs.
- These all-star chefs think they've done it all.. -Whoo.
...but they've never done this.
I've never seen this happen before.
-I know you appreciate that. -[Tiffani] Ahhh!
What is this grocery store?
They'll have to prepare the ultimate
fancy, schmancy three-course meal
in only one hour...
We're in trouble.
[Guy] ...in a competition worth up to $20,000.
-Whoo. -[Guy] So put on your best bling...
-[all] Oh! -[Guy] ...we're celebrating a night
on the Flavortown, tonight on Guy's Grocery Games.
Oh, that's out of date.
[glass shatters]
So let's meet our all-star chefs.
Now first up, a pasta maestro
whose handmade noodles have graced
two and three-star Michelin restaurants.
The one and only, Chef Joe Sasto.
[Joe] I am Joe Sasto.
And while everyone knows me for my pasta making,
I have a whole bunch of other tricks up my sleeve
I was trained in fine dining
working my way up in one, two and three Michelin star restaurants.
-[Guy] Good luck, buddy. -[Joe] Come on, Guy.
Let's go.
Next, acclaimed Boston restaurateur and the winner
of Tournament of Champions 3
give it up for the champ, Chef Tiffani Faison.
Yes, here we are.
I just took down Tournament of Champions,
and now it's Flavortown time.
No, no belt?
I only wear it at home when there's no one else around.
[Tiffani] I own seven restaurants in Boston.
There's not a lot you can put in front of me
that's gonna like freak me out,
but this grocery store is crazy.
Next, chef-owner of a Minnesota restaurant empire,
the one and only, Chef Justin Sutherland.
Yeah, buddy.
There he is.
I'm known for like very eclectic foods.
[Justin] The majority of what I do right now
is very high-end fine dining
-[Justin] Hi. -You gotta get the bling factor.
-I think you're outblinging me, dude. -[Justin] Never.
And finally, a young gun executive chef
from San Diego and winner of Chopped Next Gen,
give it up for Chef Carlos Anthony.
I'm just so excited to be on Guy's Grocery Games.
I've been watching my boss and my mentor, Brian Malarkey,
on this for years.
Give Malarkey some sugar.
Yeah, that's what he needs.
Straight out of the house of shenanigans.
[Carlos] I might be the youngest one here,
but I've opened up over a dozen restaurants.
Oh, I want to win this so bad.
There you are. Nice and smooth.
-[Carlos] Good to see you. -[Guy] Go get 'em.
Was that a little dance spin I just watched?
Wow. Wow, wow, wow.
Well, welcome, chefs.
You are amongst the most accomplished chefs in the country
with very impressive competition credentials.
So I've decided to welcome you into the fold
with the most epic, ambitious
-and expensive challenges in triple G history. -Ooh.
I want you to create a lavish,
and I mean lavish, high-end three course dinner,
complete with an upscale appetizer,
an elegant entree,
and a delicious dessert.
-Ooh. Three? -[Guy] Three courses.
I've never seen this happen before.
I want the kind of dinner
a kitchen staff might spend hours preparing.
How many hours?
-One hour. -[Carlos] One?
-Ahhh! -[Joe] Singular.
[Guy] That's right. Three courses
in a nonstop power packed
60-minute competition.
-Wow. -[Joe] Wow.
Best of all, the chef with the highest combined score
at the end of this sumptuous spread
will get to shop Flavortown market for up to 20,000 bucks.
-[Tiffani] All right. -[Justin] Okay.
I can do it.
[Guy] All right. You can't have a fancy
high-end dinner competition without...
-cloches. -[Tiffani] Cloche.
Hunter, come on out, buddy.
-[Joe] Oh, no. -[Guy] Here we are.
-[Hunter] Hello. -Oh!
Good evening.
-[Hunter] Hello. -[Tiffani] Hello!
It's a... it's a special prize for each of you.
-Here we go. This is called Crazy Cloche Roulette. -[Justin] Oh!
[Tiffani] Oh, no!
So, whatever mystery ingredient you choose...
-They're gonna hate this. -[Guy] ...must be used in
all three courses, including your dessert.
-[Justin] Oh, God! -[Tiffani] Oh, come on.
So, TOC champ,
would you like to be cloche number one,
number two, number three, or number four?
-Three. -[Guy] Three, it's gonna be.
Oh, whoo.
-Truffle potato chips. -[Tiffani] They're delicious.
They're delicious.
Carlos Anthony, I'll let you go next.
Let's go four. What do we got?
-[Hunter] Ta-da! -[Carlos] Ooh!
This is actually an old-fashioned cocktail in a bottle.
[Guy] Who would like to go next?
[Joe] You just want to split it down the middle?
I'll take this side, you can take that side.
[Tiffani] Look at this.
All right, Hunter, give me the drum roll.
Chef Justin gets...
saffron candy.
[Tiffani] Oh!
Might be a winner winner saffron
-rock candy dinner. -[Justin] Yeah.
All right. Done.
[Guy] Hunter, drum roll.
Joe Mustache Sasto gets
sparkling wine...
-[Joe] Oh! -...potato chips.
-[Tiffani] Oh! -[Joe] Okay.
All right. And Hunter and I will lead us.
[Guy] Chefs, you have one hour
to create a high-end three course dinner,
and your special ingredient must be featured
in all three dishes.
You must deliver your appetizer
in the first 15 minutes of the competition.
15?
The winning appetizer is worth three extra points.
Whoever has the second highest scoring appetizer is gonna get two points.
Whoever has the third highest appetizer is gonna get one point
and the other person is going to go with a zero.
[Guy] You got it?
All right, I think that covers it all.
-[Hunter] Right. -We talked about the three item,
-then there's two of them... -[Hunter] Oh, and there's which was...
and then one more thing, we got to go.
[Tiffani] Go!
[Joe] I wasn't ready.
-[Justin] All right. -I got to get it going.
-[Tiffani] Ahhh! -[Joe] Oh!
These chefs are bad to the bone.
And I don't feel bad about this competition.
60 minutes, they got this.
[Joe] I'm so ready for this
Grocery shopping is my favorite sport,
but the appetizer has to be up in 15 minutes
and then, of course, incorporate
sparkling wine potato chips
into every course.
This is insane.
For my high-end appetizer, I'm making
a corn, crab and caviar soup
And then, to help thicken the soup,
obviously, this calls for
some sparkling wine potato chips.
I see the steak, it's dry-aged, that's high-end.
I'm thinking a roasted ribeye and ricotta gnudi.
Everyone knows me as the pasta guy,
and so I feel like I need a way
to show my best self.
Usually, I would put some ground breadcrumbs
to kind of help hold my gnudi together,
but when given sparkling wine potato chips
obviously, the recipe calls for grinding all those potato chips
and adding them to your gnudi dough.
Thinking about dessert.
All that's left is my dessert.
I want to make a tiramisu toast
crusted with sparkling wine potato chips.
Put that on a menu.
Let's see what happens, huh?
[Tiffani] I've been here to triple G as a judge.
I've just never run the triple G aisles before.
Black truffle chips, I have to put them in everything.
Okay.
For my appetizer, I'm grabbing diver scallops
I want something that's elegant and quick.
These chips are full of sal
as opposed to like seasoning my scallop on top,
I know that I can finish it with my truffle chips.
For my high-end entree, I have surf and turf on the brain,
so I'm gonna roast really beautiful New York strip
and gonna finish it with langoustine and caviar.
I know that I can also seaso
my roasted New York with these chips.
For my dessert, I am going to make
a black truffle chip hazelnut chocolate mousse,
the truffle with the hazelnut and chocolate.
Like, those are the things that make your mouth sing.
[Carlos] You're fine.
Do the things you love.
What an absolute bombshell.
A high-end meal in only an hour.
And my whammy ingredient is old-fashioned cocktail.
And somehow, I have to make that into
an appetizer, an entree and a dessert.
Okay.
First, I want to make a really luscious scallop toast
and some form of sauce.
Here we go.
Okay, focus, buddy, focus.
Whole wrapped fish for the entree,
that's something that we do in our restaurant every day.
Couple of these.
[Carlos] I'm thinking that the old-fashioned cocktail
is going to make a killer agrodolce for this fish.
Have enough heavy whipped cream.
[Carlos] The dessert to top off a beautiful dinner
would be an amazing butterscotch budino.
Uh, where's that part?
This particular one, I wanted to do something
caramel-y and finish with that old-fashioned bourbon.
Actually a tip that I got from Brian Malarkey
is to grab as much as you ca
and then sort it out later.
[Justin] I have to use saffron rock candy
in all three courses of my high-end dinner.
My game plan is to figure out what my
three courses were gonna be and then figure out how to
incorporate the saffron rock candy.
One of the things that I do at my restaurants,
is taking very classic southern dishes
and elevating them.
For my high-end appetizer, I decide to do
kind of a play on etoufee.
But I'm gonna take the flavors of the etoufee,
turn that into almost a lobster bisque,
some sticky rice.
I need to make an elegant high-end entree.
I am gonna do a play on catfish and grits
with a nice, perfectly cooke salmon and saffron grits.
I also have to make one of my least favorite things,
which is dessert.
But I'm gonna make one thing that I do really well
and that is homemade buttermilk biscuits.
Buttermilk, buttermilk, buttermilk!
And do a nice elevated play on peaches and cream.
All right.
Justin is just solid.
Chef Tiffani, of course, we love her,
she's such a great competitor, now our new champ.
Carlos Anthony, wonderful guy.
And then Joe Sasto, another great competitor.
The four of us have never competed in Flavortown.
You know the task at hand is not a small one.
To make three dishes in an hour,
no one's ever done this.
This is going to be the hardest cooking challenge
I have done yet.
[Joe] The clock is the enemy
Let's go, let's go, let's go.
[Guy] 12 minutes, 12 to go.
So here to judge tonight's high-end dinner
are our three judges so excited to be here,
they RSVPed themselves.
The one and only, Chef Aarti Sequeira.
The one and only warrior princess herself,
Chef Antonia Lofaso.
-And the one and only, Sir Simon Majumdar. -[Aarti] Whoo-hoo.
I thought I would bring you four super-duper,
-hot, contemporary chefs... -[Antonia] Yes, yes,
-so excited. -[Guy] ...to come and rock the house.
How about this? It's an hour,
and it's three courses,
having to incorporate the item that they have
that was under the cloche
and then get us a dish in 15 minutes.
-[Aarti] Whoo! -So this is like being thrown into, like,
the deep end, no swimmies in Flavortown.
You got a good game plan?
[Joe] Yeah, I'm kind of making it up as I go here.
Corn, crab, and caviar soup.
We're gonna use my chips in my soup,
that's gonna help thicken things.
[Guy] Okay. Good talk.
-I want to try the sparkling wine. -[Aarti] Ooh, I want to try
those so bad.
[Joe] They're really good. You guys should try them.
[Aarti] Oh, my gosh. You're so nice.
The fact that you put the word sparkling wine
in front of potato chips
doesn't automatically make those potato chips high-end
That's like saying, "Oh, sparkling wine corn dogs."
That really does taste like a glass of prosecco or Cava or whatever.
[Joe] Next, I'm gonna work o a little bit of a relish,
which will pair really nicely with that
fresh Dungeness crab that I have in there.
A luxurious ingredient.
A little crab garnish going on here.
I have some pickled kumquats some grilled shishitos,
a little bit of corn.
Oh, my God. This is so good.
You've competed against some of these folks before.
[Antonia] Joe Sasto's here right in, uh, kitchen one,
-we competed against each other. -You and Joe did?
The winner is...
[Joe] Yes!
Simon, do you remember that competition?
Which one was? Oh, yes, I do remember that competition.
Tiffani may have the belt from Tournament of Champions,
but I'm walking home
with the prize today.
You got an idea what you're doing?
[Tiffani] I already have nice, little, seared scallop
and I seasoned it with chips instead of salt,
cauliflower, brown butter puree.
Aren't you cool?
[Tiffani] My appetizer has to be out
in the first 15 minutes of the cook.
It's completely overwhelming.
I need to get my cauliflowe puree started,
that's really gonna be the vehicle for my truffle chips.
So that's garlic, shallots in with a good amount of butter.
Put in some milk on top that
Chips on top of that.
Let's go cook. Oh, my God.
I'm not into fake truffle flavor,
that's not so heavy-handed that it kind of, it works.
Where I'm getting luxury out of this is the truffle, the scallop,
and also the mouthfeel of the puree.
It's really luxurious.
Luxury in your mouth!
Next thing I need to do is cook my scallop.
[Guy] Nine minutes, nine to be plated.
[Tiffani] My time is flying at this point,
but I don't think there's room for sloppiness here at all.
Brown, brown, brown, go.
[Justin] An hour, cooking three courses,
it's terrifying, it's mind blowing.
But I didn't come here to not win.
For my high-end appetizer, I want to use lobster.
Um, it cooks really fast,
it screams high-end.
I'm seasoning with some salt, pepper,
olive oil and throw them on the grill.
So I have to use the saffron rock candy.
I mean, it's literally yellow sugar.
Yup.
Saffron rock candy.
[Justin] Etoufee is classically served over rice
I'm thinking, mix it in with the rice.
I'm hoping that some of those sugars
are gonna help this rice caramelize a little bi
and get kind of crispy and brown like I'm looking for.
Next, I need to start workin on my base of this soup.
I have some holy trinity,
add the crawfish tail meat.
You add that in, it'll give it a little sweetness.
You know, I have a restaurant in St. Paul, Minnesota, called Handsome Hog.
We try and take classic southern comfort food dishe
and really elevate them.
I feel like this game play is right up my alley.
[Justin] Come on, cook harder.
[Guy] Chefs, five minutes left.
-[Carlos] What did we sign up for, chefs? -[Justin] Right.
[Carlos] I think I'm gonna do a nice scallop toast.
I'm trying to make a little beautiful reduction with this.
Okay, we've got our egg whites here.
[Carlos] Once the egg white are stiff enough,
I add the scallops.
Scallops in here.
I add capers, Calabrian chili,
real Mediterranean flavors that I absolutely adore.
So, we've got our beautiful mousse.
I take that mousse and I spread them on
high-end as it gets.
And I fry them.
I need to start working on my whammy ingredient,
a old-fashioned cocktail,
which is bitters, orange, cherry and bourbon.
Whoo!
[Carlos] So I think some form of sauce.
Let those flavors come together.
Yogurt, vadouvan.
Yogurt is gonna give it a nice tanginess
and hopefully counterbalanc some of that sweetness
from my old-fashioned cocktail.
When you have such amazing chefs
competing against each other
you're really splitting hairs.
Everything has to be executed perfectly,
and that takes time.
And I just don't think I have enough of it.
You got to be plated with your appetizer in three minutes.
-[Carlos] Holy Moses! -[Justin] How are you feeling over there?
-[Carlos] Oh, like this time is insane. -[Justin] I know.
[Joe] So first things first, I get down
on my beautifully seasoned crab meat.
Then I want to put a small little ring around that
of all my relish, trying to keep everything nice and tight.
We're letting the judges pour the soup themselves,
presenting it and plating it in a very
upscale and high-end manner
[Tiffani] Puree down and then scallop,
they're gonna be just beautiful all the way through.
Instead of salt, I finish th with more chips.
There's gonna be some amazing food.
We have 90 seconds left.
I take my crawfish bisque, pour it in the bottom of the bowl.
Once these lobster tails are perfectly cooked,
I use a ring mold to center the rice right in the middle
That's gonna be kind of the bed for my grilled lobster tail.
One minute.
[Carlos] Okay.
[Carlos] I first lay down my scallop toast
in the center of the plate
and then the vadouvan sauce
Really tasty.
[Guy] Five, four, three,
two, one.
That's it, you're done with your appetizers, chefs.
On to entrees.
[Joe] Recenter, what am I doing?
Remember, the judges are expecting
two more high-end courses:
an elegant entree and a delicious dessert.
Good luck.
-You're ready to present? -[Tiffani] Yeah, let's do it.
[Guy] All right, judges, the chefs are still hard at work
on their high-end dinner and a dessert,
all featuring that crazy cloched item that they received.
Now, first up is their appetizer.
-Chef Tiffani... -[Aarti] Thank you.
...front and center for explanation, please.
[Tiffani] Okay, guys, hi.
Um, so seared diver scallop on
a cauliflower truffle chip puree.
I didn't season the scallops, since I seasoned it with the chips on top,
keeping it elegant and clean...
-Very nice. -[Tiffani] ...unlike my apron.
-[Guy] Thank you, chef. -[Tiffani] Bye-bye.
[Tiffani] After I get my appetizer in front of the judges,
I start working on my entree and my dessert.
This is all about time management.
-What do you think? -How many cauliflower purees have we had
-in our lifetime? -[Antonia] A lot.
This one's singular.
It has some weight to it, and yet it's still velvety and fluffy.
I loved that she just put the black truffle chip right on top,
it almost feels like it's a breadcrumb.
I think the scallop, she kind of hadn't decided
whether she was going to cook it or not cook it.
And it's kind of in between
And I think it's missing the benefits of both.
Fantastic judges.
All right, Chef Justin, front and center on your appetizer.
-[Hunter] I'm gonna serve the ladies first. -[Aarti] Ooh!
[Antonia] Oh, my gosh.
-[Guy] Justin... -[Justin] Hi, guys.
-[Guy] ...what do you got? -Where are we?
Um, I'm going to stick with a Southern theme tonight.
So, the bisque is kind of like an etoufee.
and then into the rice,
I incorporated the saffron candy for a little sweetness.
-[Hunter] Awesome. Thank you, Justin. -[Justin] Thank you.
I have to say, I think it looks beautiful.
I agree. It doesn't feel like any etoufee you've ever had.
[Antonia] The dish variable okay,
which is that saffron candy, I'm not getting.
I don't taste it at all.
Up next, judges, dish by Joe Sasto.
-[Guy] Joe Sasto, you're up. -[Joe] Si.
-[Joe] Hey, guys. -[Aarti and Antonia] Hi.
So, yeah, pour the soup there over, around.
Antonia, that was textbook.
-[Antonia] Thank you. -[Joe] You've done this before.
Decedent appetizer for you guys,
corn, crab and caviar, some of my favorite ingredients.
Made a little relish of charred shishitos,
grilled corn and pickled kumquats.
[Aarti] And where did you put your chips?
The chips, uh, thicken the soup.
-[Guy] Go, Joe, you're done. -[Joe] Yeah, yeah, yeah.
-[Antonia] Go, Joe, go. -[Guy] Yeah.
First of all, I think the dish is elegant and magnificent.
It tastes extraordinary.
The velvet nature of corn.
[Antonia] Honestly, the finesse of the entire di
in 15 minutes, there's a lot of work that went into this dish.
Really, really, really delicious.
The thing that reads really high-end to me is
this unusual combination of flavors,
that sweetness of the crab, sweetness of the corn,
it's brilliant.
I think the only thing missing from Joe's dish
are some crushed potato chips on top,
so that we really got that message loud and clear.
[Hunter] All right, judges, last but not least, here we are.
-Wow! -[Hunter] Right?
-[Antonia] Ooh! -[Aarti] Ooh!
-[Guy] Chef Carlos... -[Aarti] Oh...
-[Guy] ...to the judges. -...wow.
[Carlos] Whoo. Last but certainly not the least.
I'm super-duper excited.
I really wanted to start you off with something that I love,
and that's a scallop mousse with a, uh,
whiskey and vadouvan mustard vinaigrette.
Delicious. You're gonna love it.
[Guy] Thank you, Chef Brian Malarkey.
I meant, Chef Carlos Anthony. Bye-bye.
Thank you. Thank you.
The crunch on that top of the scallop cake is beautiful.
I think the scallop mousse itself works beautifully.
I'm really missing that secret cloche ingredient,
that old-fashioned cocktail.
Here it's just disappeared.
I think the vadouvan is such a strong ingredient
to pair with scallops,
which are very tender and very delicate.
It's just sort of clashing for me here.
All right, judges, put down your final score.
The highest-ranking appetizer is going to get three points.
Second highest-ranking appetizer will get two points.
Third ranking highest appetizer will get one point,
and the one in the fourth gets nada.
-Ooh. -[Guy] Okay?
[Antonia] I love these kinds of challenges
when we have this caliber of chefs,
because the food is always incredible.
These are fierce, veteran competitors.
Now we get to really see what can happen in Flavortown.
Right? Yeah, they just raised the bar.
-They raised the bar so high. -[Aarti] Yes.
-[Antonia] So high. -[Aarti] Yes.
[whistles] All right, chefs, stop, one second.
I have your scores.
Based on the scores of your appetizers,
first place...
-Joe Sasto. -[Joe] Yeah, yeah.
[Guy] Chef Joe took first place
and will get an extra three points
added to his final score.
Second place, Tiffani Faison.
-Two points added to her final score. -[Tiffani] Whoo-hoo.
-I'm coming for you, Tiffani. -Keep trying, Joe.
[Guy] Third place, Chef Justin.
One point added to his final score.
And Carlos Anthony in the bottom gets nada.
[Carlos] That's a bummer.
These chefs will get these points
added to their grand total.
This is going to be a very tight competition.
Chefs, pay attention.
To help make your entree even more exciting,
I want you to shop for one more ingredient.
It must be more than $25.
That means a $25 or more item
must be incorporated into your entree.
[Tiffani] Ahhh! What is this grocery store?
Oh, no!
Good luck. I know you appreciate that, right?
Yeah.
But you're... you're not here.
But welcome to $25 price check.
Uh. So as if things couldn't get any harder in here...
-$25? What did he say, how much? -[Joe] $25.
[Carlos] In my panic, something comes to me, saffron.
This'll be really delicious with my agrodolce for my branzino.
[Justin] Ham is expensive.
Between the four of us chefs we have already pillaged
this market for everything expensive.
All the caviar is gone.
I needed to get back and cook,
but I knew there would be an expensive bottle of scotch.
I knew I could figure out how to get it into my entree
and at very least, I could drink it.
[Joe] I needed some more ingredients for my sauce for the steak.
Is that $25? Oh, that's $52, baby.
[Joe] I see the really expensive champagne,
I have the sparkling wine chips,
it's gonna really tie the entire dish together.
The invitation to go grab something over $25 is like,
"You got it, no problem."
I went and got the cabernet
probably something I should have grabbed for my sauce in the first place
[Guy] 30 minutes, chefs.
30 to go in the competition.
Chef Joe, what is on the menu for the entree?
[Joe] Uh, so we're gonna do a little ricotta gnudi
-to go with this dry-aged ribeye. -[Guy] Okay.
[Joe] And then we're doing like a champagne sauce
to go with my champagne potato chips.
Got it.
[Joe] So while my steaks are cooking,
got to get started on this gnudi,
which is a naked dumpling,
the most time forgiving version of pasta.
In my bowl, I have some flour,
I have my eggs, ricotta cheese.
And then, of course, instead of additional flour,
we're going to turn this recipe on its head
and use some sparkling wine potato chips
to help act as the binder
to hold these little naked dumplings together.
Yes, yes, yes. It's a great idea.
Rolling them each individual into a pot of boiling water
Next, I'm gonna start working on my sauce here.
I have a pan with some onion a little bit of carrot,
get my short ribs in there.
I have my champagne here, I'm gonna use that
to deglaze my beef stock pan.
It's gonna get acid, it's gonna add flavor,
and it's gonna help tie this entire jus together.
And that's how winners are made.
[Tiffani] I came in second and I'm one point behind Jo
coming out of the appetizer round.
So I started feeling like a little less calm.
Sweetie, what's the menu?
-[Tiffani] Roasted New York. -Nice call.
[Tiffani] So we're gonna do a little vinaigrette roasted langoustine.
Gonna be a parsnip puree on the bottom.
My black truffle chips are going in my parsnip puree.
I take my cauliflower puree from the appetizer round
and essentially just bump up the parsnips.
I like that you're repurposing. Smart move.
So the next thing I'm working on is my mustardy cream sauce.
So I add cabernet sauvignon into the sauce.
-[Guy] Easier or harder than TOC. -[Tiffani] Both.
[Justin] All right.
I came in third on the appetizer.
I only got one point, but the point's a point
and a point can be the difference between
$20,000 or nothing in Flavortown, so I'll take it.
Justin, what you making?
[Justin] Uh, seared salmon,
uh, some wilted mustard greens over some mascarpone grits.
[Tiffani] Isn't salmon kind of a, like, week-night at home meal?
[Justin] I cooked a lot of grits, so
to make these grits high-end I'm going to use
a lot of mascarpone cheese in them
to get them nice and velvety
I'm also going to add a lot of saffron rock candy
It's going to give it a little bit of sweetness.
[Tiffani] How's that candy working out, though, bro?
[Justin] It's getting into everything.
And now I'm going to start working on my mustard greens.
I'm going to deglaze it with some 12-year scotch.
Guy, you got some muscles over there?
-Got you. I'll take care of it, boss. -I can't get that.
You must have loosened it for me.
[Justin] Oh, thank you.
Work out a little.
Which way is the gym?
[Justin] Flavortown may loo like all fun and games on TV
but it's the real deal.
It's no joke.
Okay, you probably should cook more.
I had gotten zero points for the appetizer round.
I'm going to have to really bring it on my entree and dessert.
-Okay. -Tell me how, uh, how things are looking?
You know, any time I get a whole beautiful fish,
I think that what's really elegant and top class is
-if you serve the whole thing. -I agree.
So I'm going to take out the bones,
I'm going to stuff it,
-I'm going to wrap it with a little bit of-- -You have 27 minutes.
Oh, well, you better... better get me going then, huh?
[Carlos] The bright lights of the grocery store is making it
incredibly difficult to clean this fish.
Fish is breaking down.
If I can get this done, it's going to be incredible.
[Guy] 25 minutes.
25 to go.
[Carlos] Okay.
Once I have the branzino fully cleaned,
I want to roll it in very thin, laid out prosciutto.
[Guy] Looks fantastic. I hope you get it cooked.
[Carlos] I've got four whole fish.
I throw them in the oven and I pray.
The old fashioned cocktail is gonna make
a killer agrodolce for this fish.
So we have that going.
This would be a great vesse for the saffron.
It's like it's calling to me it says
"Put me in the pan, put me in here"
so I oblige.
Things are coming together.
Hopefully my fish looks nice in there.
Otherwise we're in trouble.
[Aarti] Hard thing for all four of these chefs
is trying to use their whammy ingredient
in all three of their dishes, including dessert.
How do you tame them in your dish?
[Tiffani] Why am I here? What is my name?
[Tiffani] Really beautifull cooked steak,
so making sure it's sat and rested
and I know I need to start working on dessert components.
I'm actually not concerned about
using the black truffle chip for my dessert.
I have made truffle ice cream before
and I know it works.
So I have my cream with tons of my black truffle chips.
I've got a hazelnut spread in there.
Blend that.
The easiest way for me to set it
is go ahead and put it throu the ice cream machine.
If I win today, some of the money is going to Bagly,
which is a local organizatio for young, queer kids in Boston.
You don't get to like, shine as a chef
or shine as an artist if you're not exactly who you are.
I'm gonna bake chips on the top of this puff.
Well, the puff pastry is like a crunchy kind of counterpoint
to the really smooth mousse
Ah! It sounds so good.
[Guy] 21 minutes, chefs. 21 to go.
[Joe] So this is like a cinnamon brioche loaf.
I'm doing like a tiramisu inspired dessert.
All that's left to do is get started on this dessert
I'm making nice, rich custar
with some egg yolk, some heavy cream.
A little bit of liqueur.
A little bit of Baileys, a little bit of Kahlua.
And nothing says high-end like saying the word liqueur.
If I win today, I want to be able to donate
to No Kid Hungry,
which is a charity that helps children that have food scarcity.
A donation like this could buy
a lot of meals for a lot of people.
[Joe] We got a little bit of chip madness happening here.
I am rolling my fancy toast in the chips.
Chips are salty and salt in dessert are always like,
you know, best friends.
I am a master of gameplay.
[Justin] I'm getting ready for my dessert.
I'm gonna take one of my favorite desserts
and elevate it to the max.
I'm going to make a high-end peaches and crea
with homemade buttermilk biscuits.
Get that all mixed together and get them in the oven ASAP.
So while my biscuits are in the oven,
I need to start working on my peaches.
Making little saffron sugar, it's gonna go in the peaches.
[Carlos] Stay together now, caramel, you're there.
The dessert to top off a beautiful dinner
would be an amazing butterscotch budino.
It's like an Italian pudding.
Um, this one is gonna be particularly made
with butterscotch caramel
and then some reduced down whiskey.
Once I have my caramel together,
I add that alcohol and it's gonna be
a really awesome flavor with this butterscotch budin
Thicken, thicken, thicken, thicken, thicken, thicken.
Winning to me today would be so much more than the money.
But I'd love to give a portion to Golden Rule Charity.
Oh, my dear Lord.
[Carlos] Golden Rule Charit is an amazing organization
that helps out people that really need it in our industry.
I would like nothing more than to give back to
really my, my family, my community.
Four minutes, chefs. Four to go.
[Tiffani] Steak is money!
The plate needs to come at the judges and look perfect.
I have my parsnip puree down
two pieces of steak,
a beautiful cabernet red wine sauce.
My langoustine are just warmed in the vinaigrette.
-Happy, happy? -[Tiffani] Moderate joy.
[Guy] Moderate joy.
[Tiffani] And then the dessert part of it,
I have a black truffle chip chocolate, hazelnut mousse
coming out of the ice cream machine slow,
like I wanted it that thick.
So I put my puff down, and then I'm just
quenelling my mousse on top of that.
Let's go for the gold.
Chefs, three minutes. We got three left.
[Joe] I get a spoonful of my gnudi,
some of that jus on the plat
with that roasted dry-aged beef.
All right, entree done.
Down to the wire, got to get dessert on to the plate.
I grab my tiramisu toast right from the pan.
I want to take the custard and throw that on top.
90 seconds to go.
[Justin] My grits are done, so I'm gonna plate my entree
I start with the saffron gri on the bottom.
On top of that, I'm gonna pu
some of my lightly wilted mustard greens
as a bed for this perfectly cooked salmon.
I'm getting ready for my dessert.
I pull my biscuits out of the oven, they look perfect.
And I gently break the biscuit,
place that over the mascarpone cream
and top it with beautifully poached peaches.
[Guy] 40 seconds.
[Carlos] Take that amazing saffron agrodolce
and I put it in the bottom of the plate.
The branzino's come out crispy and beautiful.
I cut them into gorgeous medallions
and I shingle them alongside my sauce.
[Guy] 20 seconds.
[Carlos] I've got my entree plated now
and I'm still absolutely panicking.
So I frantically start spooning in my caramel budin
and then caramel over the to
[Guy] Five, four, three,
two, one...
-[Carlos] Oh, God. -[Guy] ...that's it chefs.
Great job.
Wow! What a battle. That was awesome.
[Guy] All right, judges, this is it.
Night on the Flavortown.
All right, up first, Chef Justin.
Tell us about this decadent dish.
Ah! For the entree today,
instead of fried catfish, we did some nice salmon
and saffron candy grits.
On top of that is some wilted mustard greens.
For my dessert, I did kind of a play on peaches and cream,
some homemade buttermilk biscuits here.
Boom.
Chef Justin, you have presented
the most beautifully plated, elegant dish.
The things that work so well to me about your entree
and scream high-end is that delicate crust
that you got on that salmon
When you eat the grits, I actually taste
your gameplay ingredient,
which is that saffron candy.
For the dessert, this I'm taking home.
But I am missing that saffron candy element there,
and this would have been a great place to put it.
Thank you, chef.
All right. Up next, Chef Tiffani.
-What do you have for us, champ? -I would like a nap,
but, um...
[Tiffani] For my high-end entree,
I started with T-Bone, roasted that,
and the seasoning on the top are my truffle chips,
langoustine and warmed them
in a little bit of red wine vinaigrette on top of that.
The dessert is
a chocolate hazelnut truffle potato chip mousse
sitting on puff pastry.
From a plating point of view, it's exquisite,
both your entree and your dessert.
And I think the truffle chip is integrated really beautifully.
That steak, it's even left to right, top to bottom, it's gorgeous.
[Antonia] I really loved sort of the playfulness of the langoustine,
and it just works so perfect.
I'm gonna move on to the dessert.
I love this idea of this chocolate hazelnut black truffle.
That combo is so unusual
and that's kind of what you're looking for
when you go to somewhere high-end.
I think that the ratio of the puff to the mousse
is a little bit off, so we're... we're getting more of the puff
-and losing the mousse throughout. -Thank you.
All right. Up next, Chef Joe.
Hey, guys. How are we doing?
Doing a dry-aged ribeye, I made a really nice jus with that,
incorporating my champagne.
And then going high-end to me, that's pasta,
so I've made a ricotta gnudi there.
Oh, the dessert.
So I'm calling this tiramisu toast.
And then I rolled it in the ground potato chips as well.
The cook on the steak is beautifully, beautifully cooked.
The way that you cook is really special.
I completely understand how you beat me
-on Tournament of Champions. -That's a huge compliment.
From a plating point of view, it's beautifully put together.
Where I don't think it worked as well in the entree
is putting the champagne and the chips into the gnudi.
I think it became a little more bullet-like
than I think you would want a gnudi to be.
Your dessert is like dessert in a nightcap.
It is boozy as all get out, buddy.
I'm loving every bite of it.
Those potato chips, perfectly crisp and moist on the inside.
-Well done. -[Joe] Thank you.
And not to be outdone, the one and only
dance machine himself, Chef Carlos.
You should never do that again.
[Aarti] No, you should do it all the time.
[Carlos] First off, judges, I saw a beautiful whole branzino,
put a lot of olive tapenade inside the center
and then wrapped it in prosciutto.
And then I also wanted to do a old-fashioned agrodolce.
For my dessert, I wanted this idea of you there with your date,
enjoying this nice, luscious butterscotch budino
that I finished with an old-fashioned caramel.
Oh! Insane.
Chef Carlos, your sauce is your
most successful use of that old-fashioned premix
It's beautiful too, which this is a high-end dish,
so you need to sing to us.
I think the branzino has overcooked a bit
as you've tried to get that crunch,
-which you've got beautifully on the prosciutto. -Thank you.
The dessert, I get the caramel, I get the salt,
where we are missing, which is that key ingredient
which is that old-fashioned
I'd love to see it maybe in just like a cream,
I think that would have been super successful.
Thank you very much. We'll send you back to your kitchens
and we'll call you when we have a final score.
-Great job. Bye-bye. -[Justin] Thank you, chefs.
So, judges, which chef passes
all their courses with the highest grades?
[Guy] Now, chefs, in the first round
points were awarded that will be added to the end of your score.
So, Chef Joe, you got three points.
Chef Tiffani, you got two points.
Chef Justin, you got one point.
Chef Carlos, we know that you've got any type of the egg you want.
Now, over to what we call game one,
that will be the score for your entree,
and game two, that will be the score for your dessert.
All of them will come to the grand total.
Take your shoes off, judges, we're gonna have to count high.
Let's start with our boy, Carlos. Take a look.
Game play, 20 points available,
15 out of 20,
17 out of 20.
And 10 points available in plating
for a total of 39.
-[Guy] Okay? -I can live with that.
[Guy] Chef Justin,
15 out of 20
in your entree for gameplay,
-18 out of 20 for taste... -[Justin] Whoa.
...8 out of 10 for plating
for a total of 41.
I see you.
Chef Tiffani,
-out of 20 points in gameplay, 16. -[Joe] Ooh.
18 in taste,
-9 in plating... -[Tiffani] Ooh!
-...for a total of 43. -[Tiffani] Ooh!
Yeah!
And Chef Joe.
Gameplay for 16,
18 in taste,
8 in plating, for a 42.
-[Joe] Whoo-hoo! -[Guy] So,
now for your dessert scores.
Chef Carlos, 15 out of 20,
17 out of 20,
-8 out of 10 for a score of 40... -[Tiffani] Nice.
...for a total of 79.
Yeah, let's give it up. Thank you.
Chef Justin,
15 out of 20 in gameplay,
18 out of 20 in taste,
8 out of 10 in plating
-for a score of 41... -[Carlos] Whoo!
...and a grand total of 83.
Your one point being added on.
Leaves it up to Tiff and Joe.
Chef Tiff,
14 out of 20 in gameplay,
17 out of 20 in taste,
and 8 out of 10 in plating for your dessert
-for a score of 39... -[Tiffani] Uh.
...which will bring you to a score of 84,
edging out Chef Justin by one point.
And it all comes down to Joe.
[Joe] Math is hard.
-Out of 20, 17 out of 20 in gameplay... -[Joe] Ooh!
18 out of 20 in taste,
8 out of 10 in plating
-for a score of 43... -[Tiffani] Wow! Nice one.
...along with your bonus points, get to a score of 88.
[Guy] Congratulations. Chef Joe Sasto!
[all] Whoo!
[Guy] Chef Joe Sasto is the winner.
Congratulations.
It's been a real pleasure to have all three of you,
so, Chef Justin, Chef Tiff, Chef Carlos,
thank you very much and good night.
-[Tiffani] Good night, guys. Thank you. -[Justin] Thank you, chefs.
So today was my first time in Flavortown,
but I, I cooked my butt off
and I'm excited to come back and do it again.
[Carlos] Thank you so much.
I just won TOC three,
so, I can... It's okay if I like,
let someone take this one home.
[Carlos] I loved cooking with you guys.
You know, maybe my scores were a little bit lower
than some of the other chefs,
but, man, did I have a great time.
Now, chef, because you made a high-end meal,
we have a luxury prize spree for you.
Now, I give you 90 seconds
and you can find five luxury food items here
-on this list. -Okay.
Each one of those items would be worth $4,000.
So I'm gonna go ahead and read these off to you.
As soon as you know the first one you're looking for,
you go find it. Ready?
Musically named mushrooms
going for $9.99 a pound,
as soon as you go, the clock starts.
-[Aarti] Go, go, go, go, go. -[Guy] He's off.
He's up and running.
He's looking for trumpet mushrooms.
[Joe] $9.99.
We got our trumpets.
$4,000, cha-ching, in the bag... or the cart.
Congratulations.
Our most expensive linguini at $12.99 a box.
[Antonia] That's an expensive linguini.
[Guy] Fantastic.
-[Antonia] Yes! -[Simon] Come on!
Our most expensive lamb for $21.99 a package.
[Antonia] Oh, geez.
All right. Our most expensive frozen seafood
at $20.99 a box.
-25 seconds. -[Aarti] Come on, buddy.
[Joe] $16,000, cha-ching.
All right. You're looking for that truffle in a can for $14.99.
Truffles. Where are the canned truffles?
Oh, my gosh!
[Guy] Five, four,
-three... -[Aarti] Come on. He's got it. He's got it.
[Guy] ...two, one. Stop.
-[Aarti] No! -[Simon] Oh!
[Joe] I have no idea.
That's okay.
I am a Guy's Grocery Game winner.
16,000 bucks in a 60-minute competition,
not too bad for a day's work.
Joe Sasto, our winner.
We'll see you next week on triple G. Adios.