1 00:00:01,335 --> 00:00:03,202 Father, chefs have arrived. 2 00:00:03,204 --> 00:00:05,237 Oh, splendid, Hunter. 3 00:00:05,339 --> 00:00:08,007 -Show the chefs to the scullery. -What? 4 00:00:08,009 --> 00:00:10,009 The scullery. Uh, the kitchen, Hunter. 5 00:00:10,011 --> 00:00:11,810 -Show them to the kitchen. -Ah, okay, yes. 6 00:00:11,812 --> 00:00:14,646 Tonight, Flavortown is being transformed into fancy town. 7 00:00:14,715 --> 00:00:16,515 [all] Oh. 8 00:00:17,818 --> 00:00:19,218 Oh, no. 9 00:00:20,187 --> 00:00:22,054 [Guy] Since we're talking high-end meals, 10 00:00:22,056 --> 00:00:24,723 we just have to get high-profile chefs. 11 00:00:24,725 --> 00:00:27,059 - These all-star chefs think they've done it all.. -Whoo. 12 00:00:27,128 --> 00:00:28,761 ...but they've never done this. 13 00:00:28,829 --> 00:00:30,229 I've never seen this happen before. 14 00:00:30,231 --> 00:00:32,197 -I know you appreciate that. -[Tiffani] Ahhh! 15 00:00:32,199 --> 00:00:33,999 What is this grocery store? 16 00:00:34,001 --> 00:00:35,601 They'll have to prepare the ultimate 17 00:00:35,603 --> 00:00:37,503 fancy, schmancy three-course meal 18 00:00:37,505 --> 00:00:38,604 in only one hour... 19 00:00:38,606 --> 00:00:40,039 We're in trouble. 20 00:00:40,140 --> 00:00:43,308 [Guy] ...in a competition worth up to $20,000. 21 00:00:43,310 --> 00:00:44,843 -Whoo. -[Guy] So put on your best bling... 22 00:00:44,945 --> 00:00:46,612 -[all] Oh! -[Guy] ...we're celebrating a night 23 00:00:46,614 --> 00:00:49,515 on the Flavortown, tonight on Guy's Grocery Games. 24 00:00:51,318 --> 00:00:52,851 Oh, that's out of date. 25 00:00:52,920 --> 00:00:53,952 [glass shatters] 26 00:00:56,791 --> 00:00:58,524 So let's meet our all-star chefs. 27 00:00:58,526 --> 00:01:00,659 Now first up, a pasta maestro 28 00:01:00,727 --> 00:01:02,728 whose handmade noodles have graced 29 00:01:02,730 --> 00:01:04,630 two and three-star Michelin restaurants. 30 00:01:04,632 --> 00:01:06,532 The one and only, Chef Joe Sasto. 31 00:01:07,501 --> 00:01:08,934 [Joe] I am Joe Sasto. 32 00:01:09,003 --> 00:01:11,637 And while everyone knows me for my pasta making, 33 00:01:11,705 --> 00:01:14,206 I have a whole bunch of other tricks up my sleeve 34 00:01:14,208 --> 00:01:16,041 I was trained in fine dining 35 00:01:16,110 --> 00:01:19,311 working my way up in one, two and three Michelin star restaurants. 36 00:01:19,313 --> 00:01:20,913 -[Guy] Good luck, buddy. -[Joe] Come on, Guy. 37 00:01:20,915 --> 00:01:22,214 Let's go. 38 00:01:23,717 --> 00:01:26,418 Next, acclaimed Boston restaurateur and the winner 39 00:01:26,420 --> 00:01:28,253 of Tournament of Champions 3 40 00:01:28,355 --> 00:01:31,023 give it up for the champ, Chef Tiffani Faison. 41 00:01:31,826 --> 00:01:33,592 Yes, here we are. 42 00:01:33,594 --> 00:01:35,461 I just took down Tournament of Champions, 43 00:01:35,562 --> 00:01:37,696 and now it's Flavortown time. 44 00:01:37,698 --> 00:01:38,997 No, no belt? 45 00:01:38,999 --> 00:01:42,034 I only wear it at home when there's no one else around. 46 00:01:42,103 --> 00:01:43,802 [Tiffani] I own seven restaurants in Boston. 47 00:01:43,804 --> 00:01:45,304 There's not a lot you can put in front of me 48 00:01:45,306 --> 00:01:46,605 that's gonna like freak me out, 49 00:01:46,607 --> 00:01:49,541 but this grocery store is crazy. 50 00:01:49,610 --> 00:01:52,611 Next, chef-owner of a Minnesota restaurant empire, 51 00:01:52,613 --> 00:01:54,680 the one and only, Chef Justin Sutherland. 52 00:01:56,250 --> 00:01:57,316 Yeah, buddy. 53 00:01:57,318 --> 00:01:58,550 There he is. 54 00:01:58,619 --> 00:02:00,719 I'm known for like very eclectic foods. 55 00:02:00,721 --> 00:02:02,354 [Justin] The majority of what I do right now 56 00:02:02,389 --> 00:02:04,423 is very high-end fine dining 57 00:02:04,425 --> 00:02:06,158 -[Justin] Hi. -You gotta get the bling factor. 58 00:02:06,226 --> 00:02:08,260 -I think you're outblinging me, dude. -[Justin] Never. 59 00:02:09,530 --> 00:02:11,663 And finally, a young gun executive chef 60 00:02:11,732 --> 00:02:14,333 from San Diego and winner of Chopped Next Gen, 61 00:02:14,401 --> 00:02:17,336 give it up for Chef Carlos Anthony. 62 00:02:17,437 --> 00:02:20,005 I'm just so excited to be on Guy's Grocery Games. 63 00:02:20,007 --> 00:02:23,108 I've been watching my boss and my mentor, Brian Malarkey, 64 00:02:23,110 --> 00:02:24,843 on this for years. 65 00:02:24,945 --> 00:02:26,512 Give Malarkey some sugar. 66 00:02:26,514 --> 00:02:28,113 Yeah, that's what he needs. 67 00:02:28,115 --> 00:02:30,516 Straight out of the house of shenanigans. 68 00:02:30,518 --> 00:02:32,351 [Carlos] I might be the youngest one here, 69 00:02:32,419 --> 00:02:34,987 but I've opened up over a dozen restaurants. 70 00:02:34,989 --> 00:02:37,923 Oh, I want to win this so bad. 71 00:02:37,925 --> 00:02:40,058 There you are. Nice and smooth. 72 00:02:40,060 --> 00:02:41,860 -[Carlos] Good to see you. -[Guy] Go get 'em. 73 00:02:41,929 --> 00:02:44,563 Was that a little dance spin I just watched? 74 00:02:44,665 --> 00:02:46,932 Wow. Wow, wow, wow. 75 00:02:47,001 --> 00:02:48,366 Well, welcome, chefs. 76 00:02:48,368 --> 00:02:51,503 You are amongst the most accomplished chefs in the country 77 00:02:51,505 --> 00:02:54,439 with very impressive competition credentials. 78 00:02:54,541 --> 00:02:56,708 So I've decided to welcome you into the fold 79 00:02:56,710 --> 00:02:58,810 with the most epic, ambitious 80 00:02:58,812 --> 00:03:02,814 -and expensive challenges in triple G history. -Ooh. 81 00:03:02,816 --> 00:03:04,816 I want you to create a lavish, 82 00:03:04,818 --> 00:03:07,953 and I mean lavish, high-end three course dinner, 83 00:03:08,021 --> 00:03:10,622 complete with an upscale appetizer, 84 00:03:10,624 --> 00:03:12,624 an elegant entree, 85 00:03:12,626 --> 00:03:15,060 and a delicious dessert. 86 00:03:15,129 --> 00:03:17,129 -Ooh. Three? -[Guy] Three courses. 87 00:03:17,131 --> 00:03:18,630 I've never seen this happen before. 88 00:03:18,632 --> 00:03:20,232 I want the kind of dinner 89 00:03:20,334 --> 00:03:23,535 a kitchen staff might spend hours preparing. 90 00:03:23,637 --> 00:03:24,803 How many hours? 91 00:03:26,140 --> 00:03:27,606 -One hour. -[Carlos] One? 92 00:03:27,608 --> 00:03:29,208 -Ahhh! -[Joe] Singular. 93 00:03:29,210 --> 00:03:30,842 [Guy] That's right. Three courses 94 00:03:30,911 --> 00:03:33,445 in a nonstop power packed 95 00:03:33,547 --> 00:03:35,214 60-minute competition. 96 00:03:35,216 --> 00:03:36,548 -Wow. -[Joe] Wow. 97 00:03:36,617 --> 00:03:39,251 Best of all, the chef with the highest combined score 98 00:03:39,320 --> 00:03:41,320 at the end of this sumptuous spread 99 00:03:41,322 --> 00:03:43,455 will get to shop Flavortown market for up to 20,000 bucks. 100 00:03:43,557 --> 00:03:44,756 -[Tiffani] All right. -[Justin] Okay. 101 00:03:44,825 --> 00:03:45,857 I can do it. 102 00:03:45,959 --> 00:03:47,726 [Guy] All right. You can't have a fancy 103 00:03:47,728 --> 00:03:49,828 high-end dinner competition without... 104 00:03:51,632 --> 00:03:52,764 -cloches. -[Tiffani] Cloche. 105 00:03:52,833 --> 00:03:54,833 Hunter, come on out, buddy. 106 00:03:54,902 --> 00:03:56,101 -[Joe] Oh, no. -[Guy] Here we are. 107 00:03:56,103 --> 00:03:57,369 -[Hunter] Hello. -Oh! 108 00:03:57,371 --> 00:03:58,537 Good evening. 109 00:03:58,639 --> 00:04:00,806 -[Hunter] Hello. -[Tiffani] Hello! 110 00:04:00,808 --> 00:04:02,808 It's a... it's a special prize for each of you. 111 00:04:02,810 --> 00:04:05,510 -Here we go. This is called Crazy Cloche Roulette. -[Justin] Oh! 112 00:04:05,512 --> 00:04:07,346 [Tiffani] Oh, no! 113 00:04:07,447 --> 00:04:11,216 So, whatever mystery ingredient you choose... 114 00:04:11,218 --> 00:04:13,085 -They're gonna hate this. -[Guy] ...must be used in 115 00:04:13,087 --> 00:04:15,821 all three courses, including your dessert. 116 00:04:15,823 --> 00:04:17,723 -[Justin] Oh, God! -[Tiffani] Oh, come on. 117 00:04:18,125 --> 00:04:19,958 So, TOC champ, 118 00:04:19,960 --> 00:04:21,360 would you like to be cloche number one, 119 00:04:21,428 --> 00:04:22,828 number two, number three, or number four? 120 00:04:22,830 --> 00:04:24,830 -Three. -[Guy] Three, it's gonna be. 121 00:04:26,800 --> 00:04:28,033 Oh, whoo. 122 00:04:28,035 --> 00:04:29,901 -Truffle potato chips. -[Tiffani] They're delicious. 123 00:04:29,903 --> 00:04:31,303 They're delicious. 124 00:04:31,305 --> 00:04:32,704 Carlos Anthony, I'll let you go next. 125 00:04:32,706 --> 00:04:35,207 Let's go four. What do we got? 126 00:04:35,209 --> 00:04:37,109 -[Hunter] Ta-da! -[Carlos] Ooh! 127 00:04:37,111 --> 00:04:40,212 This is actually an old-fashioned cocktail in a bottle. 128 00:04:40,214 --> 00:04:41,346 [Guy] Who would like to go next? 129 00:04:41,448 --> 00:04:43,148 [Joe] You just want to split it down the middle? 130 00:04:43,217 --> 00:04:44,950 I'll take this side, you can take that side. 131 00:04:44,952 --> 00:04:46,118 [Tiffani] Look at this. 132 00:04:46,120 --> 00:04:48,153 All right, Hunter, give me the drum roll. 133 00:04:49,723 --> 00:04:51,623 Chef Justin gets... 134 00:04:51,625 --> 00:04:53,225 saffron candy. 135 00:04:53,227 --> 00:04:54,960 [Tiffani] Oh! 136 00:04:55,062 --> 00:04:56,628 Might be a winner winner saffron 137 00:04:56,630 --> 00:04:57,863 -rock candy dinner. -[Justin] Yeah. 138 00:04:57,931 --> 00:04:59,131 All right. Done. 139 00:05:00,234 --> 00:05:01,700 [Guy] Hunter, drum roll. 140 00:05:02,903 --> 00:05:05,237 Joe Mustache Sasto gets 141 00:05:05,339 --> 00:05:07,005 sparkling wine... 142 00:05:07,007 --> 00:05:08,707 -[Joe] Oh! -...potato chips. 143 00:05:08,709 --> 00:05:10,042 -[Tiffani] Oh! -[Joe] Okay. 144 00:05:10,044 --> 00:05:12,611 All right. And Hunter and I will lead us. 145 00:05:18,419 --> 00:05:20,152 [Guy] Chefs, you have one hour 146 00:05:20,220 --> 00:05:22,854 to create a high-end three course dinner, 147 00:05:22,956 --> 00:05:25,223 and your special ingredient must be featured 148 00:05:25,225 --> 00:05:27,192 in all three dishes. 149 00:05:27,194 --> 00:05:28,827 You must deliver your appetizer 150 00:05:28,829 --> 00:05:31,263 in the first 15 minutes of the competition. 151 00:05:31,331 --> 00:05:33,198 15? 152 00:05:33,200 --> 00:05:37,002 The winning appetizer is worth three extra points. 153 00:05:37,004 --> 00:05:39,671 Whoever has the second highest scoring appetizer is gonna get two points. 154 00:05:39,673 --> 00:05:42,341 Whoever has the third highest appetizer is gonna get one point 155 00:05:42,442 --> 00:05:44,309 and the other person is going to go with a zero. 156 00:05:44,311 --> 00:05:45,410 [Guy] You got it? 157 00:05:45,412 --> 00:05:47,112 All right, I think that covers it all. 158 00:05:47,114 --> 00:05:48,747 -[Hunter] Right. -We talked about the three item, 159 00:05:48,849 --> 00:05:51,049 -then there's two of them... -[Hunter] Oh, and there's which was... 160 00:05:51,151 --> 00:05:52,851 and then one more thing, we got to go. 161 00:05:52,920 --> 00:05:54,019 [Tiffani] Go! 162 00:05:54,021 --> 00:05:55,420 [Joe] I wasn't ready. 163 00:05:56,623 --> 00:05:58,256 -[Justin] All right. -I got to get it going. 164 00:06:02,363 --> 00:06:03,862 -[Tiffani] Ahhh! -[Joe] Oh! 165 00:06:05,632 --> 00:06:08,300 These chefs are bad to the bone. 166 00:06:08,302 --> 00:06:10,635 And I don't feel bad about this competition. 167 00:06:10,737 --> 00:06:12,804 60 minutes, they got this. 168 00:06:13,741 --> 00:06:15,107 [Joe] I'm so ready for this 169 00:06:15,109 --> 00:06:16,942 Grocery shopping is my favorite sport, 170 00:06:17,043 --> 00:06:20,145 but the appetizer has to be up in 15 minutes 171 00:06:20,247 --> 00:06:21,913 and then, of course, incorporate 172 00:06:21,915 --> 00:06:24,015 sparkling wine potato chips 173 00:06:24,017 --> 00:06:25,450 into every course. 174 00:06:25,552 --> 00:06:26,818 This is insane. 175 00:06:27,955 --> 00:06:29,621 For my high-end appetizer, I'm making 176 00:06:29,623 --> 00:06:32,224 a corn, crab and caviar soup 177 00:06:32,226 --> 00:06:34,760 And then, to help thicken the soup, 178 00:06:34,828 --> 00:06:36,995 obviously, this calls for 179 00:06:36,997 --> 00:06:38,864 some sparkling wine potato chips. 180 00:06:40,434 --> 00:06:43,235 I see the steak, it's dry-aged, that's high-end. 181 00:06:43,336 --> 00:06:47,105 I'm thinking a roasted ribeye and ricotta gnudi. 182 00:06:47,107 --> 00:06:49,207 Everyone knows me as the pasta guy, 183 00:06:49,209 --> 00:06:51,309 and so I feel like I need a way 184 00:06:51,311 --> 00:06:53,612 to show my best self. 185 00:06:53,614 --> 00:06:56,214 Usually, I would put some ground breadcrumbs 186 00:06:56,216 --> 00:06:58,116 to kind of help hold my gnudi together, 187 00:06:58,118 --> 00:07:02,354 but when given sparkling wine potato chips 188 00:07:02,423 --> 00:07:05,357 obviously, the recipe calls for grinding all those potato chips 189 00:07:05,425 --> 00:07:06,625 and adding them to your gnudi dough. 190 00:07:06,627 --> 00:07:07,826 Thinking about dessert. 191 00:07:07,828 --> 00:07:09,294 All that's left is my dessert. 192 00:07:09,296 --> 00:07:11,430 I want to make a tiramisu toast 193 00:07:11,432 --> 00:07:14,332 crusted with sparkling wine potato chips. 194 00:07:14,434 --> 00:07:15,600 Put that on a menu. 195 00:07:15,602 --> 00:07:17,202 Let's see what happens, huh? 196 00:07:17,204 --> 00:07:19,438 [Tiffani] I've been here to triple G as a judge. 197 00:07:19,506 --> 00:07:21,640 I've just never run the triple G aisles before. 198 00:07:21,741 --> 00:07:24,643 Black truffle chips, I have to put them in everything. 199 00:07:25,212 --> 00:07:26,377 Okay. 200 00:07:26,379 --> 00:07:28,447 For my appetizer, I'm grabbing diver scallops 201 00:07:28,548 --> 00:07:30,816 I want something that's elegant and quick. 202 00:07:30,818 --> 00:07:32,150 These chips are full of sal 203 00:07:32,219 --> 00:07:34,853 as opposed to like seasoning my scallop on top, 204 00:07:34,955 --> 00:07:37,589 I know that I can finish it with my truffle chips. 205 00:07:37,591 --> 00:07:40,559 For my high-end entree, I have surf and turf on the brain, 206 00:07:40,627 --> 00:07:43,228 so I'm gonna roast really beautiful New York strip 207 00:07:43,230 --> 00:07:45,564 and gonna finish it with langoustine and caviar. 208 00:07:45,665 --> 00:07:46,798 I know that I can also seaso 209 00:07:46,800 --> 00:07:49,134 my roasted New York with these chips. 210 00:07:49,236 --> 00:07:51,436 For my dessert, I am going to make 211 00:07:51,538 --> 00:07:54,873 a black truffle chip hazelnut chocolate mousse, 212 00:07:54,875 --> 00:07:57,409 the truffle with the hazelnut and chocolate. 213 00:07:57,411 --> 00:07:59,511 Like, those are the things that make your mouth sing. 214 00:08:00,948 --> 00:08:02,314 [Carlos] You're fine. 215 00:08:02,916 --> 00:08:04,216 Do the things you love. 216 00:08:04,218 --> 00:08:05,951 What an absolute bombshell. 217 00:08:06,052 --> 00:08:10,222 A high-end meal in only an hour. 218 00:08:10,224 --> 00:08:14,059 And my whammy ingredient is old-fashioned cocktail. 219 00:08:14,127 --> 00:08:16,127 And somehow, I have to make that into 220 00:08:16,129 --> 00:08:19,431 an appetizer, an entree and a dessert. 221 00:08:20,501 --> 00:08:22,033 Okay. 222 00:08:22,035 --> 00:08:26,037 First, I want to make a really luscious scallop toast 223 00:08:26,039 --> 00:08:28,406 and some form of sauce. 224 00:08:28,408 --> 00:08:29,941 Here we go. 225 00:08:30,010 --> 00:08:31,743 Okay, focus, buddy, focus. 226 00:08:31,845 --> 00:08:34,045 Whole wrapped fish for the entree, 227 00:08:34,047 --> 00:08:37,249 that's something that we do in our restaurant every day. 228 00:08:37,317 --> 00:08:38,583 Couple of these. 229 00:08:38,585 --> 00:08:40,719 [Carlos] I'm thinking that the old-fashioned cocktail 230 00:08:40,721 --> 00:08:44,089 is going to make a killer agrodolce for this fish. 231 00:08:44,091 --> 00:08:45,524 Have enough heavy whipped cream. 232 00:08:45,526 --> 00:08:48,293 [Carlos] The dessert to top off a beautiful dinner 233 00:08:48,295 --> 00:08:50,629 would be an amazing butterscotch budino. 234 00:08:50,631 --> 00:08:52,030 Uh, where's that part? 235 00:08:52,032 --> 00:08:54,399 This particular one, I wanted to do something 236 00:08:54,401 --> 00:08:57,702 caramel-y and finish with that old-fashioned bourbon. 237 00:08:57,704 --> 00:09:00,005 Actually a tip that I got from Brian Malarkey 238 00:09:00,007 --> 00:09:01,940 is to grab as much as you ca 239 00:09:02,009 --> 00:09:03,308 and then sort it out later. 240 00:09:05,445 --> 00:09:08,046 [Justin] I have to use saffron rock candy 241 00:09:08,048 --> 00:09:10,749 in all three courses of my high-end dinner. 242 00:09:10,817 --> 00:09:12,951 My game plan is to figure out what my 243 00:09:13,053 --> 00:09:15,754 three courses were gonna be and then figure out how to 244 00:09:15,855 --> 00:09:17,556 incorporate the saffron rock candy. 245 00:09:18,926 --> 00:09:20,926 One of the things that I do at my restaurants, 246 00:09:20,928 --> 00:09:23,128 is taking very classic southern dishes 247 00:09:23,130 --> 00:09:24,362 and elevating them. 248 00:09:24,431 --> 00:09:26,798 For my high-end appetizer, I decide to do 249 00:09:26,800 --> 00:09:28,700 kind of a play on etoufee. 250 00:09:28,702 --> 00:09:31,236 But I'm gonna take the flavors of the etoufee, 251 00:09:31,338 --> 00:09:33,438 turn that into almost a lobster bisque, 252 00:09:33,507 --> 00:09:35,140 some sticky rice. 253 00:09:35,241 --> 00:09:37,609 I need to make an elegant high-end entree. 254 00:09:37,611 --> 00:09:40,011 I am gonna do a play on catfish and grits 255 00:09:40,013 --> 00:09:43,615 with a nice, perfectly cooke salmon and saffron grits. 256 00:09:43,617 --> 00:09:45,417 I also have to make one of my least favorite things, 257 00:09:45,419 --> 00:09:46,717 which is dessert. 258 00:09:46,719 --> 00:09:49,354 But I'm gonna make one thing that I do really well 259 00:09:49,423 --> 00:09:51,423 and that is homemade buttermilk biscuits. 260 00:09:51,425 --> 00:09:52,757 Buttermilk, buttermilk, buttermilk! 261 00:09:52,859 --> 00:09:55,727 And do a nice elevated play on peaches and cream. 262 00:09:55,729 --> 00:09:57,262 All right. 263 00:09:57,330 --> 00:09:58,730 Justin is just solid. 264 00:09:59,700 --> 00:10:01,499 Chef Tiffani, of course, we love her, 265 00:10:01,501 --> 00:10:03,602 she's such a great competitor, now our new champ. 266 00:10:03,604 --> 00:10:05,737 Carlos Anthony, wonderful guy. 267 00:10:05,806 --> 00:10:08,940 And then Joe Sasto, another great competitor. 268 00:10:09,009 --> 00:10:12,110 The four of us have never competed in Flavortown. 269 00:10:12,112 --> 00:10:14,312 You know the task at hand is not a small one. 270 00:10:14,314 --> 00:10:17,015 To make three dishes in an hour, 271 00:10:17,017 --> 00:10:18,483 no one's ever done this. 272 00:10:18,551 --> 00:10:21,152 This is going to be the hardest cooking challenge 273 00:10:21,254 --> 00:10:22,320 I have done yet. 274 00:10:22,322 --> 00:10:24,222 [Joe] The clock is the enemy 275 00:10:32,432 --> 00:10:34,132 Let's go, let's go, let's go. 276 00:10:36,303 --> 00:10:38,703 [Guy] 12 minutes, 12 to go. 277 00:10:38,705 --> 00:10:40,805 So here to judge tonight's high-end dinner 278 00:10:40,807 --> 00:10:42,707 are our three judges so excited to be here, 279 00:10:42,709 --> 00:10:44,809 they RSVPed themselves. 280 00:10:44,811 --> 00:10:47,045 The one and only, Chef Aarti Sequeira. 281 00:10:47,047 --> 00:10:49,047 The one and only warrior princess herself, 282 00:10:49,049 --> 00:10:51,249 Chef Antonia Lofaso. 283 00:10:51,351 --> 00:10:54,719 -And the one and only, Sir Simon Majumdar. -[Aarti] Whoo-hoo. 284 00:10:54,721 --> 00:10:57,155 I thought I would bring you four super-duper, 285 00:10:57,224 --> 00:10:58,857 -hot, contemporary chefs... -[Antonia] Yes, yes, 286 00:10:58,958 --> 00:11:00,592 -so excited. -[Guy] ...to come and rock the house. 287 00:11:00,594 --> 00:11:02,727 How about this? It's an hour, 288 00:11:02,729 --> 00:11:04,162 and it's three courses, 289 00:11:04,264 --> 00:11:06,598 having to incorporate the item that they have 290 00:11:06,600 --> 00:11:07,999 that was under the cloche 291 00:11:08,001 --> 00:11:10,035 and then get us a dish in 15 minutes. 292 00:11:10,037 --> 00:11:12,037 -[Aarti] Whoo! -So this is like being thrown into, like, 293 00:11:12,039 --> 00:11:14,139 the deep end, no swimmies in Flavortown. 294 00:11:14,808 --> 00:11:16,007 You got a good game plan? 295 00:11:16,009 --> 00:11:18,510 [Joe] Yeah, I'm kind of making it up as I go here. 296 00:11:18,512 --> 00:11:20,445 Corn, crab, and caviar soup. 297 00:11:20,547 --> 00:11:24,249 We're gonna use my chips in my soup, 298 00:11:24,317 --> 00:11:25,817 that's gonna help thicken things. 299 00:11:25,819 --> 00:11:27,318 [Guy] Okay. Good talk. 300 00:11:27,320 --> 00:11:29,087 -I want to try the sparkling wine. -[Aarti] Ooh, I want to try 301 00:11:29,089 --> 00:11:30,255 those so bad. 302 00:11:30,323 --> 00:11:32,157 [Joe] They're really good. You guys should try them. 303 00:11:32,225 --> 00:11:34,025 [Aarti] Oh, my gosh. You're so nice. 304 00:11:34,027 --> 00:11:35,960 The fact that you put the word sparkling wine 305 00:11:36,062 --> 00:11:37,328 in front of potato chips 306 00:11:37,330 --> 00:11:40,398 doesn't automatically make those potato chips high-end 307 00:11:40,400 --> 00:11:43,935 That's like saying, "Oh, sparkling wine corn dogs." 308 00:11:43,937 --> 00:11:48,807 That really does taste like a glass of prosecco or Cava or whatever. 309 00:11:48,809 --> 00:11:51,609 [Joe] Next, I'm gonna work o a little bit of a relish, 310 00:11:51,611 --> 00:11:53,311 which will pair really nicely with that 311 00:11:53,313 --> 00:11:55,513 fresh Dungeness crab that I have in there. 312 00:11:55,515 --> 00:11:57,382 A luxurious ingredient. 313 00:11:57,384 --> 00:12:00,051 A little crab garnish going on here. 314 00:12:00,120 --> 00:12:03,054 I have some pickled kumquats some grilled shishitos, 315 00:12:03,056 --> 00:12:04,456 a little bit of corn. 316 00:12:05,726 --> 00:12:07,826 Oh, my God. This is so good. 317 00:12:07,828 --> 00:12:09,894 You've competed against some of these folks before. 318 00:12:09,896 --> 00:12:12,063 [Antonia] Joe Sasto's here right in, uh, kitchen one, 319 00:12:12,132 --> 00:12:13,998 -we competed against each other. -You and Joe did? 320 00:12:14,000 --> 00:12:15,533 The winner is... 321 00:12:16,937 --> 00:12:18,036 [Joe] Yes! 322 00:12:18,105 --> 00:12:19,904 Simon, do you remember that competition? 323 00:12:19,906 --> 00:12:23,041 Which one was? Oh, yes, I do remember that competition. 324 00:12:23,143 --> 00:12:25,910 Tiffani may have the belt from Tournament of Champions, 325 00:12:25,912 --> 00:12:27,512 but I'm walking home 326 00:12:27,514 --> 00:12:29,614 with the prize today. 327 00:12:31,118 --> 00:12:32,250 You got an idea what you're doing? 328 00:12:32,352 --> 00:12:34,285 [Tiffani] I already have nice, little, seared scallop 329 00:12:34,287 --> 00:12:36,921 and I seasoned it with chips instead of salt, 330 00:12:36,923 --> 00:12:38,456 cauliflower, brown butter puree. 331 00:12:39,126 --> 00:12:40,258 Aren't you cool? 332 00:12:40,360 --> 00:12:41,659 [Tiffani] My appetizer has to be out 333 00:12:41,728 --> 00:12:43,161 in the first 15 minutes of the cook. 334 00:12:43,230 --> 00:12:45,230 It's completely overwhelming. 335 00:12:46,600 --> 00:12:48,500 I need to get my cauliflowe puree started, 336 00:12:48,502 --> 00:12:50,702 that's really gonna be the vehicle for my truffle chips. 337 00:12:50,704 --> 00:12:54,405 So that's garlic, shallots in with a good amount of butter. 338 00:12:55,342 --> 00:12:57,308 Put in some milk on top that 339 00:12:58,745 --> 00:13:00,044 Chips on top of that. 340 00:13:00,947 --> 00:13:03,615 Let's go cook. Oh, my God. 341 00:13:03,617 --> 00:13:05,416 I'm not into fake truffle flavor, 342 00:13:05,418 --> 00:13:08,153 that's not so heavy-handed that it kind of, it works. 343 00:13:08,254 --> 00:13:10,555 Where I'm getting luxury out of this is the truffle, the scallop, 344 00:13:10,657 --> 00:13:12,624 and also the mouthfeel of the puree. 345 00:13:12,626 --> 00:13:14,459 It's really luxurious. 346 00:13:14,561 --> 00:13:16,161 Luxury in your mouth! 347 00:13:18,465 --> 00:13:20,165 Next thing I need to do is cook my scallop. 348 00:13:21,301 --> 00:13:23,201 [Guy] Nine minutes, nine to be plated. 349 00:13:23,203 --> 00:13:24,736 [Tiffani] My time is flying at this point, 350 00:13:24,838 --> 00:13:27,105 but I don't think there's room for sloppiness here at all. 351 00:13:27,107 --> 00:13:29,140 Brown, brown, brown, go. 352 00:13:29,242 --> 00:13:31,743 [Justin] An hour, cooking three courses, 353 00:13:31,812 --> 00:13:34,245 it's terrifying, it's mind blowing. 354 00:13:34,314 --> 00:13:37,148 But I didn't come here to not win. 355 00:13:37,250 --> 00:13:39,818 For my high-end appetizer, I want to use lobster. 356 00:13:39,820 --> 00:13:41,519 Um, it cooks really fast, 357 00:13:41,521 --> 00:13:43,421 it screams high-end. 358 00:13:43,423 --> 00:13:45,056 I'm seasoning with some salt, pepper, 359 00:13:45,125 --> 00:13:46,624 olive oil and throw them on the grill. 360 00:13:47,794 --> 00:13:49,761 So I have to use the saffron rock candy. 361 00:13:51,731 --> 00:13:53,965 I mean, it's literally yellow sugar. 362 00:13:58,405 --> 00:13:59,838 Yup. 363 00:13:59,939 --> 00:14:01,506 Saffron rock candy. 364 00:14:01,508 --> 00:14:03,842 [Justin] Etoufee is classically served over rice 365 00:14:03,943 --> 00:14:07,011 I'm thinking, mix it in with the rice. 366 00:14:07,013 --> 00:14:08,947 I'm hoping that some of those sugars 367 00:14:09,015 --> 00:14:10,915 are gonna help this rice caramelize a little bi 368 00:14:10,917 --> 00:14:13,651 and get kind of crispy and brown like I'm looking for. 369 00:14:13,720 --> 00:14:16,321 Next, I need to start workin on my base of this soup. 370 00:14:16,323 --> 00:14:18,056 I have some holy trinity, 371 00:14:18,124 --> 00:14:19,991 add the crawfish tail meat. 372 00:14:19,993 --> 00:14:21,860 You add that in, it'll give it a little sweetness. 373 00:14:21,961 --> 00:14:24,529 You know, I have a restaurant in St. Paul, Minnesota, called Handsome Hog. 374 00:14:24,531 --> 00:14:27,298 We try and take classic southern comfort food dishe 375 00:14:27,300 --> 00:14:28,499 and really elevate them. 376 00:14:28,501 --> 00:14:31,002 I feel like this game play is right up my alley. 377 00:14:31,004 --> 00:14:32,804 [Justin] Come on, cook harder. 378 00:14:32,806 --> 00:14:34,806 [Guy] Chefs, five minutes left. 379 00:14:34,808 --> 00:14:37,508 -[Carlos] What did we sign up for, chefs? -[Justin] Right. 380 00:14:37,510 --> 00:14:39,344 [Carlos] I think I'm gonna do a nice scallop toast. 381 00:14:39,445 --> 00:14:41,412 I'm trying to make a little beautiful reduction with this. 382 00:14:42,415 --> 00:14:45,450 Okay, we've got our egg whites here. 383 00:14:45,518 --> 00:14:47,652 [Carlos] Once the egg white are stiff enough, 384 00:14:48,321 --> 00:14:50,154 I add the scallops. 385 00:14:50,256 --> 00:14:51,522 Scallops in here. 386 00:14:51,524 --> 00:14:54,459 I add capers, Calabrian chili, 387 00:14:54,527 --> 00:14:57,662 real Mediterranean flavors that I absolutely adore. 388 00:14:58,632 --> 00:15:01,332 So, we've got our beautiful mousse. 389 00:15:01,434 --> 00:15:05,603 I take that mousse and I spread them on 390 00:15:05,605 --> 00:15:07,605 high-end as it gets. 391 00:15:08,208 --> 00:15:10,341 And I fry them. 392 00:15:10,410 --> 00:15:12,944 I need to start working on my whammy ingredient, 393 00:15:12,946 --> 00:15:14,846 a old-fashioned cocktail, 394 00:15:14,948 --> 00:15:17,749 which is bitters, orange, cherry and bourbon. 395 00:15:17,817 --> 00:15:18,917 Whoo! 396 00:15:18,919 --> 00:15:20,618 [Carlos] So I think some form of sauce. 397 00:15:20,620 --> 00:15:22,954 Let those flavors come together. 398 00:15:22,956 --> 00:15:24,856 Yogurt, vadouvan. 399 00:15:24,958 --> 00:15:27,525 Yogurt is gonna give it a nice tanginess 400 00:15:27,527 --> 00:15:30,395 and hopefully counterbalanc some of that sweetness 401 00:15:30,397 --> 00:15:32,463 from my old-fashioned cocktail. 402 00:15:33,533 --> 00:15:35,333 When you have such amazing chefs 403 00:15:35,402 --> 00:15:36,601 competing against each other 404 00:15:36,603 --> 00:15:38,603 you're really splitting hairs. 405 00:15:38,605 --> 00:15:42,040 Everything has to be executed perfectly, 406 00:15:42,141 --> 00:15:43,408 and that takes time. 407 00:15:43,410 --> 00:15:45,410 And I just don't think I have enough of it. 408 00:15:47,714 --> 00:15:49,747 You got to be plated with your appetizer in three minutes. 409 00:15:49,816 --> 00:15:52,050 -[Carlos] Holy Moses! -[Justin] How are you feeling over there? 410 00:15:52,052 --> 00:15:54,819 -[Carlos] Oh, like this time is insane. -[Justin] I know. 411 00:15:55,922 --> 00:15:57,322 [Joe] So first things first, I get down 412 00:15:57,324 --> 00:15:59,257 on my beautifully seasoned crab meat. 413 00:15:59,325 --> 00:16:02,026 Then I want to put a small little ring around that 414 00:16:02,028 --> 00:16:04,829 of all my relish, trying to keep everything nice and tight. 415 00:16:04,831 --> 00:16:07,398 We're letting the judges pour the soup themselves, 416 00:16:07,400 --> 00:16:09,033 presenting it and plating it in a very 417 00:16:09,035 --> 00:16:10,702 upscale and high-end manner 418 00:16:11,705 --> 00:16:14,005 [Tiffani] Puree down and then scallop, 419 00:16:14,007 --> 00:16:16,741 they're gonna be just beautiful all the way through. 420 00:16:16,843 --> 00:16:20,812 Instead of salt, I finish th with more chips. 421 00:16:20,814 --> 00:16:22,413 There's gonna be some amazing food. 422 00:16:22,949 --> 00:16:25,116 We have 90 seconds left. 423 00:16:25,118 --> 00:16:28,086 I take my crawfish bisque, pour it in the bottom of the bowl. 424 00:16:28,088 --> 00:16:30,121 Once these lobster tails are perfectly cooked, 425 00:16:30,123 --> 00:16:34,225 I use a ring mold to center the rice right in the middle 426 00:16:34,227 --> 00:16:36,728 That's gonna be kind of the bed for my grilled lobster tail. 427 00:16:38,431 --> 00:16:39,530 One minute. 428 00:16:39,532 --> 00:16:40,765 [Carlos] Okay. 429 00:16:40,833 --> 00:16:43,601 [Carlos] I first lay down my scallop toast 430 00:16:43,603 --> 00:16:45,503 in the center of the plate 431 00:16:45,505 --> 00:16:47,939 and then the vadouvan sauce 432 00:16:48,008 --> 00:16:49,807 Really tasty. 433 00:16:49,809 --> 00:16:52,710 [Guy] Five, four, three, 434 00:16:52,712 --> 00:16:54,746 two, one. 435 00:16:54,814 --> 00:16:57,248 That's it, you're done with your appetizers, chefs. 436 00:16:57,317 --> 00:16:58,549 On to entrees. 437 00:16:59,619 --> 00:17:01,419 [Joe] Recenter, what am I doing? 438 00:17:01,421 --> 00:17:03,621 Remember, the judges are expecting 439 00:17:03,623 --> 00:17:05,523 two more high-end courses: 440 00:17:05,525 --> 00:17:07,892 an elegant entree and a delicious dessert. 441 00:17:07,894 --> 00:17:09,060 Good luck. 442 00:17:09,128 --> 00:17:10,962 -You're ready to present? -[Tiffani] Yeah, let's do it. 443 00:17:19,105 --> 00:17:21,506 [Guy] All right, judges, the chefs are still hard at work 444 00:17:21,508 --> 00:17:23,608 on their high-end dinner and a dessert, 445 00:17:23,610 --> 00:17:26,878 all featuring that crazy cloched item that they received. 446 00:17:26,880 --> 00:17:29,113 Now, first up is their appetizer. 447 00:17:29,115 --> 00:17:30,515 -Chef Tiffani... -[Aarti] Thank you. 448 00:17:30,517 --> 00:17:32,617 ...front and center for explanation, please. 449 00:17:34,354 --> 00:17:35,420 [Tiffani] Okay, guys, hi. 450 00:17:35,422 --> 00:17:37,755 Um, so seared diver scallop on 451 00:17:37,857 --> 00:17:40,224 a cauliflower truffle chip puree. 452 00:17:40,226 --> 00:17:43,728 I didn't season the scallops, since I seasoned it with the chips on top, 453 00:17:43,730 --> 00:17:45,463 keeping it elegant and clean... 454 00:17:45,532 --> 00:17:46,998 -Very nice. -[Tiffani] ...unlike my apron. 455 00:17:47,000 --> 00:17:49,100 -[Guy] Thank you, chef. -[Tiffani] Bye-bye. 456 00:17:49,102 --> 00:17:51,202 [Tiffani] After I get my appetizer in front of the judges, 457 00:17:51,204 --> 00:17:53,304 I start working on my entree and my dessert. 458 00:17:53,306 --> 00:17:55,173 This is all about time management. 459 00:17:55,175 --> 00:17:57,542 -What do you think? -How many cauliflower purees have we had 460 00:17:57,643 --> 00:17:58,876 -in our lifetime? -[Antonia] A lot. 461 00:17:58,878 --> 00:18:00,378 This one's singular. 462 00:18:00,380 --> 00:18:03,147 It has some weight to it, and yet it's still velvety and fluffy. 463 00:18:03,249 --> 00:18:06,551 I loved that she just put the black truffle chip right on top, 464 00:18:06,619 --> 00:18:08,553 it almost feels like it's a breadcrumb. 465 00:18:08,621 --> 00:18:10,621 I think the scallop, she kind of hadn't decided 466 00:18:10,623 --> 00:18:12,457 whether she was going to cook it or not cook it. 467 00:18:12,558 --> 00:18:13,591 And it's kind of in between 468 00:18:13,692 --> 00:18:16,661 And I think it's missing the benefits of both. 469 00:18:16,729 --> 00:18:18,061 Fantastic judges. 470 00:18:18,063 --> 00:18:21,065 All right, Chef Justin, front and center on your appetizer. 471 00:18:21,134 --> 00:18:23,401 -[Hunter] I'm gonna serve the ladies first. -[Aarti] Ooh! 472 00:18:23,403 --> 00:18:24,702 [Antonia] Oh, my gosh. 473 00:18:24,704 --> 00:18:26,037 -[Guy] Justin... -[Justin] Hi, guys. 474 00:18:26,039 --> 00:18:27,505 -[Guy] ...what do you got? -Where are we? 475 00:18:27,507 --> 00:18:30,041 Um, I'm going to stick with a Southern theme tonight. 476 00:18:30,110 --> 00:18:32,577 So, the bisque is kind of like an etoufee. 477 00:18:32,579 --> 00:18:34,712 and then into the rice, 478 00:18:34,714 --> 00:18:37,548 I incorporated the saffron candy for a little sweetness. 479 00:18:37,650 --> 00:18:40,218 -[Hunter] Awesome. Thank you, Justin. -[Justin] Thank you. 480 00:18:40,220 --> 00:18:43,521 I have to say, I think it looks beautiful. 481 00:18:43,523 --> 00:18:46,824 I agree. It doesn't feel like any etoufee you've ever had. 482 00:18:46,826 --> 00:18:48,659 [Antonia] The dish variable okay, 483 00:18:48,728 --> 00:18:50,761 which is that saffron candy, I'm not getting. 484 00:18:51,464 --> 00:18:52,830 I don't taste it at all. 485 00:18:54,234 --> 00:18:58,102 Up next, judges, dish by Joe Sasto. 486 00:18:58,104 --> 00:19:00,004 -[Guy] Joe Sasto, you're up. -[Joe] Si. 487 00:19:00,940 --> 00:19:02,940 -[Joe] Hey, guys. -[Aarti and Antonia] Hi. 488 00:19:02,942 --> 00:19:05,009 So, yeah, pour the soup there over, around. 489 00:19:05,011 --> 00:19:06,310 Antonia, that was textbook. 490 00:19:06,312 --> 00:19:07,945 -[Antonia] Thank you. -[Joe] You've done this before. 491 00:19:08,014 --> 00:19:09,847 Decedent appetizer for you guys, 492 00:19:09,949 --> 00:19:12,950 corn, crab and caviar, some of my favorite ingredients. 493 00:19:12,952 --> 00:19:15,219 Made a little relish of charred shishitos, 494 00:19:15,221 --> 00:19:17,321 grilled corn and pickled kumquats. 495 00:19:17,323 --> 00:19:18,923 [Aarti] And where did you put your chips? 496 00:19:18,925 --> 00:19:20,725 The chips, uh, thicken the soup. 497 00:19:20,727 --> 00:19:22,727 -[Guy] Go, Joe, you're done. -[Joe] Yeah, yeah, yeah. 498 00:19:22,729 --> 00:19:24,629 -[Antonia] Go, Joe, go. -[Guy] Yeah. 499 00:19:24,631 --> 00:19:27,064 First of all, I think the dish is elegant and magnificent. 500 00:19:27,166 --> 00:19:29,100 It tastes extraordinary. 501 00:19:29,102 --> 00:19:30,701 The velvet nature of corn. 502 00:19:30,703 --> 00:19:32,703 [Antonia] Honestly, the finesse of the entire di 503 00:19:32,705 --> 00:19:35,106 in 15 minutes, there's a lot of work that went into this dish. 504 00:19:35,108 --> 00:19:37,041 Really, really, really delicious. 505 00:19:37,110 --> 00:19:39,710 The thing that reads really high-end to me is 506 00:19:39,712 --> 00:19:42,180 this unusual combination of flavors, 507 00:19:42,182 --> 00:19:44,115 that sweetness of the crab, sweetness of the corn, 508 00:19:44,117 --> 00:19:45,716 it's brilliant. 509 00:19:45,718 --> 00:19:48,052 I think the only thing missing from Joe's dish 510 00:19:48,154 --> 00:19:51,055 are some crushed potato chips on top, 511 00:19:51,124 --> 00:19:54,725 so that we really got that message loud and clear. 512 00:19:54,727 --> 00:19:57,628 [Hunter] All right, judges, last but not least, here we are. 513 00:19:57,630 --> 00:19:59,130 -Wow! -[Hunter] Right? 514 00:19:59,132 --> 00:20:01,199 -[Antonia] Ooh! -[Aarti] Ooh! 515 00:20:01,201 --> 00:20:02,733 -[Guy] Chef Carlos... -[Aarti] Oh... 516 00:20:02,835 --> 00:20:04,502 -[Guy] ...to the judges. -...wow. 517 00:20:04,504 --> 00:20:07,605 [Carlos] Whoo. Last but certainly not the least. 518 00:20:08,141 --> 00:20:09,707 I'm super-duper excited. 519 00:20:09,709 --> 00:20:12,109 I really wanted to start you off with something that I love, 520 00:20:12,111 --> 00:20:14,278 and that's a scallop mousse with a, uh, 521 00:20:14,280 --> 00:20:17,114 whiskey and vadouvan mustard vinaigrette. 522 00:20:17,116 --> 00:20:18,249 Delicious. You're gonna love it. 523 00:20:18,318 --> 00:20:19,750 [Guy] Thank you, Chef Brian Malarkey. 524 00:20:19,819 --> 00:20:21,719 I meant, Chef Carlos Anthony. Bye-bye. 525 00:20:21,721 --> 00:20:23,821 Thank you. Thank you. 526 00:20:23,823 --> 00:20:26,290 The crunch on that top of the scallop cake is beautiful. 527 00:20:26,292 --> 00:20:29,126 I think the scallop mousse itself works beautifully. 528 00:20:29,128 --> 00:20:32,430 I'm really missing that secret cloche ingredient, 529 00:20:32,432 --> 00:20:34,098 that old-fashioned cocktail. 530 00:20:34,100 --> 00:20:36,400 Here it's just disappeared. 531 00:20:36,402 --> 00:20:38,536 I think the vadouvan is such a strong ingredient 532 00:20:38,605 --> 00:20:39,704 to pair with scallops, 533 00:20:39,706 --> 00:20:42,206 which are very tender and very delicate. 534 00:20:42,208 --> 00:20:44,609 It's just sort of clashing for me here. 535 00:20:44,611 --> 00:20:47,178 All right, judges, put down your final score. 536 00:20:47,180 --> 00:20:50,615 The highest-ranking appetizer is going to get three points. 537 00:20:50,617 --> 00:20:53,217 Second highest-ranking appetizer will get two points. 538 00:20:53,219 --> 00:20:55,052 Third ranking highest appetizer will get one point, 539 00:20:55,054 --> 00:20:57,622 and the one in the fourth gets nada. 540 00:20:57,624 --> 00:20:59,523 -Ooh. -[Guy] Okay? 541 00:20:59,525 --> 00:21:01,125 [Antonia] I love these kinds of challenges 542 00:21:01,127 --> 00:21:02,827 when we have this caliber of chefs, 543 00:21:02,829 --> 00:21:05,529 because the food is always incredible. 544 00:21:14,440 --> 00:21:17,408 These are fierce, veteran competitors. 545 00:21:17,410 --> 00:21:20,845 Now we get to really see what can happen in Flavortown. 546 00:21:20,946 --> 00:21:23,147 Right? Yeah, they just raised the bar. 547 00:21:23,216 --> 00:21:24,715 -They raised the bar so high. -[Aarti] Yes. 548 00:21:24,717 --> 00:21:26,717 -[Antonia] So high. -[Aarti] Yes. 549 00:21:26,719 --> 00:21:29,453 [whistles] All right, chefs, stop, one second. 550 00:21:30,056 --> 00:21:31,722 I have your scores. 551 00:21:31,724 --> 00:21:33,958 Based on the scores of your appetizers, 552 00:21:34,427 --> 00:21:35,726 first place... 553 00:21:37,063 --> 00:21:39,063 -Joe Sasto. -[Joe] Yeah, yeah. 554 00:21:39,065 --> 00:21:40,431 [Guy] Chef Joe took first place 555 00:21:40,433 --> 00:21:41,699 and will get an extra three points 556 00:21:41,701 --> 00:21:43,834 added to his final score. 557 00:21:43,903 --> 00:21:46,704 Second place, Tiffani Faison. 558 00:21:46,706 --> 00:21:48,906 -Two points added to her final score. -[Tiffani] Whoo-hoo. 559 00:21:48,908 --> 00:21:51,208 -I'm coming for you, Tiffani. -Keep trying, Joe. 560 00:21:51,210 --> 00:21:53,444 [Guy] Third place, Chef Justin. 561 00:21:53,513 --> 00:21:55,713 One point added to his final score. 562 00:21:55,715 --> 00:21:58,716 And Carlos Anthony in the bottom gets nada. 563 00:21:58,718 --> 00:22:00,017 [Carlos] That's a bummer. 564 00:22:00,019 --> 00:22:01,419 These chefs will get these points 565 00:22:01,421 --> 00:22:03,154 added to their grand total. 566 00:22:03,255 --> 00:22:05,523 This is going to be a very tight competition. 567 00:22:05,525 --> 00:22:07,925 Chefs, pay attention. 568 00:22:07,927 --> 00:22:10,961 To help make your entree even more exciting, 569 00:22:11,030 --> 00:22:13,631 I want you to shop for one more ingredient. 570 00:22:13,633 --> 00:22:17,034 It must be more than $25. 571 00:22:17,136 --> 00:22:19,637 That means a $25 or more item 572 00:22:19,706 --> 00:22:22,506 must be incorporated into your entree. 573 00:22:22,508 --> 00:22:25,443 [Tiffani] Ahhh! What is this grocery store? 574 00:22:25,945 --> 00:22:27,111 Oh, no! 575 00:22:27,113 --> 00:22:29,246 Good luck. I know you appreciate that, right? 576 00:22:29,315 --> 00:22:30,715 Yeah. 577 00:22:30,717 --> 00:22:32,717 But you're... you're not here. 578 00:22:32,719 --> 00:22:35,186 But welcome to $25 price check. 579 00:22:35,188 --> 00:22:38,889 Uh. So as if things couldn't get any harder in here... 580 00:22:38,891 --> 00:22:41,258 -$25? What did he say, how much? -[Joe] $25. 581 00:22:41,327 --> 00:22:44,929 [Carlos] In my panic, something comes to me, saffron. 582 00:22:44,931 --> 00:22:48,499 This'll be really delicious with my agrodolce for my branzino. 583 00:22:49,135 --> 00:22:50,701 [Justin] Ham is expensive. 584 00:22:50,703 --> 00:22:53,037 Between the four of us chefs we have already pillaged 585 00:22:53,039 --> 00:22:55,139 this market for everything expensive. 586 00:22:55,208 --> 00:22:56,841 All the caviar is gone. 587 00:22:58,010 --> 00:22:59,309 I needed to get back and cook, 588 00:22:59,311 --> 00:23:01,512 but I knew there would be an expensive bottle of scotch. 589 00:23:01,514 --> 00:23:04,215 I knew I could figure out how to get it into my entree 590 00:23:04,217 --> 00:23:06,517 and at very least, I could drink it. 591 00:23:06,519 --> 00:23:09,153 [Joe] I needed some more ingredients for my sauce for the steak. 592 00:23:09,222 --> 00:23:11,222 Is that $25? Oh, that's $52, baby. 593 00:23:11,224 --> 00:23:13,224 [Joe] I see the really expensive champagne, 594 00:23:13,226 --> 00:23:14,859 I have the sparkling wine chips, 595 00:23:14,927 --> 00:23:18,929 it's gonna really tie the entire dish together. 596 00:23:18,931 --> 00:23:22,032 The invitation to go grab something over $25 is like, 597 00:23:22,034 --> 00:23:23,200 "You got it, no problem." 598 00:23:23,202 --> 00:23:25,002 I went and got the cabernet 599 00:23:25,004 --> 00:23:26,937 probably something I should have grabbed for my sauce in the first place 600 00:23:27,039 --> 00:23:28,472 [Guy] 30 minutes, chefs. 601 00:23:28,474 --> 00:23:31,409 30 to go in the competition. 602 00:23:31,411 --> 00:23:33,644 Chef Joe, what is on the menu for the entree? 603 00:23:33,746 --> 00:23:36,046 [Joe] Uh, so we're gonna do a little ricotta gnudi 604 00:23:36,048 --> 00:23:38,215 -to go with this dry-aged ribeye. -[Guy] Okay. 605 00:23:38,217 --> 00:23:41,352 [Joe] And then we're doing like a champagne sauce 606 00:23:41,454 --> 00:23:43,521 to go with my champagne potato chips. 607 00:23:43,523 --> 00:23:44,789 Got it. 608 00:23:44,791 --> 00:23:46,824 [Joe] So while my steaks are cooking, 609 00:23:46,826 --> 00:23:48,459 got to get started on this gnudi, 610 00:23:48,527 --> 00:23:50,728 which is a naked dumpling, 611 00:23:50,730 --> 00:23:54,064 the most time forgiving version of pasta. 612 00:23:55,201 --> 00:23:56,801 In my bowl, I have some flour, 613 00:23:56,803 --> 00:23:59,103 I have my eggs, ricotta cheese. 614 00:23:59,105 --> 00:24:01,705 And then, of course, instead of additional flour, 615 00:24:01,707 --> 00:24:04,442 we're going to turn this recipe on its head 616 00:24:04,543 --> 00:24:07,244 and use some sparkling wine potato chips 617 00:24:07,346 --> 00:24:08,846 to help act as the binder 618 00:24:08,948 --> 00:24:10,848 to hold these little naked dumplings together. 619 00:24:10,950 --> 00:24:13,117 Yes, yes, yes. It's a great idea. 620 00:24:13,119 --> 00:24:17,788 Rolling them each individual into a pot of boiling water 621 00:24:17,790 --> 00:24:20,825 Next, I'm gonna start working on my sauce here. 622 00:24:20,827 --> 00:24:23,928 I have a pan with some onion a little bit of carrot, 623 00:24:23,930 --> 00:24:25,863 get my short ribs in there. 624 00:24:25,931 --> 00:24:28,199 I have my champagne here, I'm gonna use that 625 00:24:28,201 --> 00:24:30,701 to deglaze my beef stock pan. 626 00:24:30,703 --> 00:24:32,837 It's gonna get acid, it's gonna add flavor, 627 00:24:32,905 --> 00:24:35,606 and it's gonna help tie this entire jus together. 628 00:24:36,409 --> 00:24:38,409 And that's how winners are made. 629 00:24:38,411 --> 00:24:40,611 [Tiffani] I came in second and I'm one point behind Jo 630 00:24:40,613 --> 00:24:41,946 coming out of the appetizer round. 631 00:24:41,948 --> 00:24:45,049 So I started feeling like a little less calm. 632 00:24:46,419 --> 00:24:47,651 Sweetie, what's the menu? 633 00:24:47,720 --> 00:24:50,454 -[Tiffani] Roasted New York. -Nice call. 634 00:24:50,490 --> 00:24:53,858 [Tiffani] So we're gonna do a little vinaigrette roasted langoustine. 635 00:24:53,926 --> 00:24:55,526 Gonna be a parsnip puree on the bottom. 636 00:24:55,528 --> 00:24:57,728 My black truffle chips are going in my parsnip puree. 637 00:24:57,730 --> 00:25:01,699 I take my cauliflower puree from the appetizer round 638 00:25:01,701 --> 00:25:03,701 and essentially just bump up the parsnips. 639 00:25:03,703 --> 00:25:06,504 I like that you're repurposing. Smart move. 640 00:25:06,506 --> 00:25:09,406 So the next thing I'm working on is my mustardy cream sauce. 641 00:25:09,408 --> 00:25:11,909 So I add cabernet sauvignon into the sauce. 642 00:25:12,945 --> 00:25:15,546 -[Guy] Easier or harder than TOC. -[Tiffani] Both. 643 00:25:18,518 --> 00:25:20,351 [Justin] All right. 644 00:25:20,419 --> 00:25:22,219 I came in third on the appetizer. 645 00:25:22,221 --> 00:25:24,822 I only got one point, but the point's a point 646 00:25:24,824 --> 00:25:26,924 and a point can be the difference between 647 00:25:26,926 --> 00:25:29,627 $20,000 or nothing in Flavortown, so I'll take it. 648 00:25:29,629 --> 00:25:31,295 Justin, what you making? 649 00:25:31,297 --> 00:25:33,063 [Justin] Uh, seared salmon, 650 00:25:33,065 --> 00:25:36,634 uh, some wilted mustard greens over some mascarpone grits. 651 00:25:36,702 --> 00:25:40,604 [Tiffani] Isn't salmon kind of a, like, week-night at home meal? 652 00:25:40,606 --> 00:25:42,806 [Justin] I cooked a lot of grits, so 653 00:25:42,808 --> 00:25:45,242 to make these grits high-end I'm going to use 654 00:25:45,344 --> 00:25:47,044 a lot of mascarpone cheese in them 655 00:25:47,046 --> 00:25:48,546 to get them nice and velvety 656 00:25:48,647 --> 00:25:51,115 I'm also going to add a lot of saffron rock candy 657 00:25:51,117 --> 00:25:52,750 It's going to give it a little bit of sweetness. 658 00:25:52,818 --> 00:25:54,552 [Tiffani] How's that candy working out, though, bro? 659 00:25:54,653 --> 00:25:56,053 [Justin] It's getting into everything. 660 00:25:56,055 --> 00:25:58,055 And now I'm going to start working on my mustard greens. 661 00:25:58,157 --> 00:26:00,357 I'm going to deglaze it with some 12-year scotch. 662 00:26:01,527 --> 00:26:02,960 Guy, you got some muscles over there? 663 00:26:02,962 --> 00:26:04,862 -Got you. I'll take care of it, boss. -I can't get that. 664 00:26:07,700 --> 00:26:09,433 You must have loosened it for me. 665 00:26:10,036 --> 00:26:11,101 [Justin] Oh, thank you. 666 00:26:12,538 --> 00:26:13,837 Work out a little. 667 00:26:15,041 --> 00:26:17,341 Which way is the gym? 668 00:26:17,410 --> 00:26:20,711 [Justin] Flavortown may loo like all fun and games on TV 669 00:26:20,713 --> 00:26:22,146 but it's the real deal. 670 00:26:22,214 --> 00:26:24,048 It's no joke. 671 00:26:24,050 --> 00:26:25,849 Okay, you probably should cook more. 672 00:26:25,918 --> 00:26:29,019 I had gotten zero points for the appetizer round. 673 00:26:29,021 --> 00:26:32,890 I'm going to have to really bring it on my entree and dessert. 674 00:26:32,892 --> 00:26:35,526 -Okay. -Tell me how, uh, how things are looking? 675 00:26:35,528 --> 00:26:37,328 You know, any time I get a whole beautiful fish, 676 00:26:37,330 --> 00:26:40,030 I think that what's really elegant and top class is 677 00:26:40,032 --> 00:26:41,365 -if you serve the whole thing. -I agree. 678 00:26:41,400 --> 00:26:42,733 So I'm going to take out the bones, 679 00:26:42,835 --> 00:26:44,334 I'm going to stuff it, 680 00:26:44,336 --> 00:26:46,203 -I'm going to wrap it with a little bit of-- -You have 27 minutes. 681 00:26:46,205 --> 00:26:49,273 Oh, well, you better... better get me going then, huh? 682 00:26:49,275 --> 00:26:52,309 [Carlos] The bright lights of the grocery store is making it 683 00:26:52,311 --> 00:26:54,144 incredibly difficult to clean this fish. 684 00:26:54,213 --> 00:26:56,146 Fish is breaking down. 685 00:26:56,215 --> 00:26:59,617 If I can get this done, it's going to be incredible. 686 00:27:08,828 --> 00:27:10,227 [Guy] 25 minutes. 687 00:27:10,229 --> 00:27:11,862 25 to go. 688 00:27:11,930 --> 00:27:13,063 [Carlos] Okay. 689 00:27:13,065 --> 00:27:15,733 Once I have the branzino fully cleaned, 690 00:27:15,801 --> 00:27:20,004 I want to roll it in very thin, laid out prosciutto. 691 00:27:20,006 --> 00:27:22,740 [Guy] Looks fantastic. I hope you get it cooked. 692 00:27:22,841 --> 00:27:24,408 [Carlos] I've got four whole fish. 693 00:27:24,410 --> 00:27:27,111 I throw them in the oven and I pray. 694 00:27:27,113 --> 00:27:29,046 The old fashioned cocktail is gonna make 695 00:27:29,048 --> 00:27:31,949 a killer agrodolce for this fish. 696 00:27:31,951 --> 00:27:33,217 So we have that going. 697 00:27:33,219 --> 00:27:36,153 This would be a great vesse for the saffron. 698 00:27:36,222 --> 00:27:38,222 It's like it's calling to me it says 699 00:27:38,224 --> 00:27:40,858 "Put me in the pan, put me in here" 700 00:27:41,227 --> 00:27:43,260 so I oblige. 701 00:27:43,329 --> 00:27:44,428 Things are coming together. 702 00:27:44,430 --> 00:27:46,230 Hopefully my fish looks nice in there. 703 00:27:46,232 --> 00:27:48,432 Otherwise we're in trouble. 704 00:27:48,501 --> 00:27:50,200 [Aarti] Hard thing for all four of these chefs 705 00:27:50,202 --> 00:27:52,403 is trying to use their whammy ingredient 706 00:27:52,405 --> 00:27:54,938 in all three of their dishes, including dessert. 707 00:27:56,409 --> 00:27:58,008 How do you tame them in your dish? 708 00:27:59,211 --> 00:28:01,445 [Tiffani] Why am I here? What is my name? 709 00:28:01,547 --> 00:28:02,946 [Tiffani] Really beautifull cooked steak, 710 00:28:02,948 --> 00:28:05,449 so making sure it's sat and rested 711 00:28:05,551 --> 00:28:07,818 and I know I need to start working on dessert components. 712 00:28:07,820 --> 00:28:09,753 I'm actually not concerned about 713 00:28:09,822 --> 00:28:12,256 using the black truffle chip for my dessert. 714 00:28:12,357 --> 00:28:14,224 I have made truffle ice cream before 715 00:28:14,226 --> 00:28:15,526 and I know it works. 716 00:28:16,862 --> 00:28:20,531 So I have my cream with tons of my black truffle chips. 717 00:28:20,533 --> 00:28:22,933 I've got a hazelnut spread in there. 718 00:28:23,035 --> 00:28:24,735 Blend that. 719 00:28:24,804 --> 00:28:26,704 The easiest way for me to set it 720 00:28:26,706 --> 00:28:29,106 is go ahead and put it throu the ice cream machine. 721 00:28:29,108 --> 00:28:32,209 If I win today, some of the money is going to Bagly, 722 00:28:32,211 --> 00:28:35,546 which is a local organizatio for young, queer kids in Boston. 723 00:28:35,614 --> 00:28:37,748 You don't get to like, shine as a chef 724 00:28:37,850 --> 00:28:40,617 or shine as an artist if you're not exactly who you are. 725 00:28:40,619 --> 00:28:42,720 I'm gonna bake chips on the top of this puff. 726 00:28:42,722 --> 00:28:45,723 Well, the puff pastry is like a crunchy kind of counterpoint 727 00:28:45,725 --> 00:28:47,224 to the really smooth mousse 728 00:28:47,226 --> 00:28:50,294 Ah! It sounds so good. 729 00:28:50,296 --> 00:28:53,330 [Guy] 21 minutes, chefs. 21 to go. 730 00:28:53,332 --> 00:28:57,134 [Joe] So this is like a cinnamon brioche loaf. 731 00:28:57,236 --> 00:29:01,205 I'm doing like a tiramisu inspired dessert. 732 00:29:01,207 --> 00:29:03,907 All that's left to do is get started on this dessert 733 00:29:03,909 --> 00:29:06,510 I'm making nice, rich custar 734 00:29:06,512 --> 00:29:08,812 with some egg yolk, some heavy cream. 735 00:29:08,814 --> 00:29:10,113 A little bit of liqueur. 736 00:29:10,115 --> 00:29:11,815 A little bit of Baileys, a little bit of Kahlua. 737 00:29:11,817 --> 00:29:15,953 And nothing says high-end like saying the word liqueur. 738 00:29:16,054 --> 00:29:17,788 If I win today, I want to be able to donate 739 00:29:17,790 --> 00:29:19,389 to No Kid Hungry, 740 00:29:19,391 --> 00:29:22,359 which is a charity that helps children that have food scarcity. 741 00:29:22,461 --> 00:29:23,927 A donation like this could buy 742 00:29:23,929 --> 00:29:25,429 a lot of meals for a lot of people. 743 00:29:25,431 --> 00:29:28,432 [Joe] We got a little bit of chip madness happening here. 744 00:29:28,501 --> 00:29:32,002 I am rolling my fancy toast in the chips. 745 00:29:32,004 --> 00:29:34,805 Chips are salty and salt in dessert are always like, 746 00:29:34,807 --> 00:29:36,306 you know, best friends. 747 00:29:37,042 --> 00:29:38,709 I am a master of gameplay. 748 00:29:41,313 --> 00:29:42,846 [Justin] I'm getting ready for my dessert. 749 00:29:42,915 --> 00:29:45,048 I'm gonna take one of my favorite desserts 750 00:29:45,150 --> 00:29:47,351 and elevate it to the max. 751 00:29:47,419 --> 00:29:50,721 I'm going to make a high-end peaches and crea 752 00:29:50,723 --> 00:29:53,123 with homemade buttermilk biscuits. 753 00:29:53,125 --> 00:29:57,060 Get that all mixed together and get them in the oven ASAP. 754 00:29:58,531 --> 00:29:59,696 So while my biscuits are in the oven, 755 00:29:59,698 --> 00:30:01,498 I need to start working on my peaches. 756 00:30:01,500 --> 00:30:04,501 Making little saffron sugar, it's gonna go in the peaches. 757 00:30:07,406 --> 00:30:10,440 [Carlos] Stay together now, caramel, you're there. 758 00:30:10,509 --> 00:30:13,210 The dessert to top off a beautiful dinner 759 00:30:13,212 --> 00:30:15,312 would be an amazing butterscotch budino. 760 00:30:15,314 --> 00:30:16,947 It's like an Italian pudding. 761 00:30:17,049 --> 00:30:18,715 Um, this one is gonna be particularly made 762 00:30:18,717 --> 00:30:20,217 with butterscotch caramel 763 00:30:20,219 --> 00:30:22,452 and then some reduced down whiskey. 764 00:30:22,521 --> 00:30:24,288 Once I have my caramel together, 765 00:30:24,290 --> 00:30:26,056 I add that alcohol and it's gonna be 766 00:30:26,125 --> 00:30:29,827 a really awesome flavor with this butterscotch budin 767 00:30:29,829 --> 00:30:32,696 Thicken, thicken, thicken, thicken, thicken, thicken. 768 00:30:32,698 --> 00:30:35,833 Winning to me today would be so much more than the money. 769 00:30:35,901 --> 00:30:38,836 But I'd love to give a portion to Golden Rule Charity. 770 00:30:38,937 --> 00:30:41,371 Oh, my dear Lord. 771 00:30:41,373 --> 00:30:44,241 [Carlos] Golden Rule Charit is an amazing organization 772 00:30:44,310 --> 00:30:47,411 that helps out people that really need it in our industry. 773 00:30:47,413 --> 00:30:49,713 I would like nothing more than to give back to 774 00:30:49,715 --> 00:30:51,815 really my, my family, my community. 775 00:30:53,052 --> 00:30:55,018 Four minutes, chefs. Four to go. 776 00:30:57,690 --> 00:31:00,023 [Tiffani] Steak is money! 777 00:31:00,025 --> 00:31:02,726 The plate needs to come at the judges and look perfect. 778 00:31:02,728 --> 00:31:04,862 I have my parsnip puree down 779 00:31:04,963 --> 00:31:06,830 two pieces of steak, 780 00:31:06,832 --> 00:31:09,299 a beautiful cabernet red wine sauce. 781 00:31:10,603 --> 00:31:12,903 My langoustine are just warmed in the vinaigrette. 782 00:31:13,873 --> 00:31:16,206 -Happy, happy? -[Tiffani] Moderate joy. 783 00:31:16,208 --> 00:31:17,841 [Guy] Moderate joy. 784 00:31:17,910 --> 00:31:19,309 [Tiffani] And then the dessert part of it, 785 00:31:19,311 --> 00:31:22,813 I have a black truffle chip chocolate, hazelnut mousse 786 00:31:22,815 --> 00:31:24,448 coming out of the ice cream machine slow, 787 00:31:24,549 --> 00:31:25,749 like I wanted it that thick. 788 00:31:25,818 --> 00:31:27,951 So I put my puff down, and then I'm just 789 00:31:28,053 --> 00:31:31,121 quenelling my mousse on top of that. 790 00:31:31,123 --> 00:31:32,923 Let's go for the gold. 791 00:31:32,925 --> 00:31:34,958 Chefs, three minutes. We got three left. 792 00:31:36,161 --> 00:31:38,395 [Joe] I get a spoonful of my gnudi, 793 00:31:38,397 --> 00:31:40,464 some of that jus on the plat 794 00:31:40,565 --> 00:31:42,332 with that roasted dry-aged beef. 795 00:31:43,302 --> 00:31:45,502 All right, entree done. 796 00:31:45,504 --> 00:31:49,106 Down to the wire, got to get dessert on to the plate. 797 00:31:49,108 --> 00:31:51,842 I grab my tiramisu toast right from the pan. 798 00:31:53,846 --> 00:31:56,146 I want to take the custard and throw that on top. 799 00:31:57,650 --> 00:31:59,716 90 seconds to go. 800 00:31:59,718 --> 00:32:02,252 [Justin] My grits are done, so I'm gonna plate my entree 801 00:32:02,354 --> 00:32:05,155 I start with the saffron gri on the bottom. 802 00:32:05,257 --> 00:32:06,590 On top of that, I'm gonna pu 803 00:32:06,592 --> 00:32:08,625 some of my lightly wilted mustard greens 804 00:32:08,627 --> 00:32:11,662 as a bed for this perfectly cooked salmon. 805 00:32:11,730 --> 00:32:13,530 I'm getting ready for my dessert. 806 00:32:13,532 --> 00:32:16,433 I pull my biscuits out of the oven, they look perfect. 807 00:32:16,502 --> 00:32:18,502 And I gently break the biscuit, 808 00:32:18,504 --> 00:32:20,504 place that over the mascarpone cream 809 00:32:20,506 --> 00:32:23,440 and top it with beautifully poached peaches. 810 00:32:24,843 --> 00:32:26,109 [Guy] 40 seconds. 811 00:32:26,111 --> 00:32:30,614 [Carlos] Take that amazing saffron agrodolce 812 00:32:30,616 --> 00:32:32,316 and I put it in the bottom of the plate. 813 00:32:33,319 --> 00:32:37,054 The branzino's come out crispy and beautiful. 814 00:32:37,056 --> 00:32:39,756 I cut them into gorgeous medallions 815 00:32:39,858 --> 00:32:43,060 and I shingle them alongside my sauce. 816 00:32:43,062 --> 00:32:44,261 [Guy] 20 seconds. 817 00:32:44,329 --> 00:32:45,729 [Carlos] I've got my entree plated now 818 00:32:45,731 --> 00:32:47,531 and I'm still absolutely panicking. 819 00:32:47,533 --> 00:32:52,302 So I frantically start spooning in my caramel budin 820 00:32:52,304 --> 00:32:54,705 and then caramel over the to 821 00:32:55,808 --> 00:32:58,809 [Guy] Five, four, three, 822 00:32:58,811 --> 00:33:00,644 two, one... 823 00:33:00,713 --> 00:33:02,212 -[Carlos] Oh, God. -[Guy] ...that's it chefs. 824 00:33:02,214 --> 00:33:03,814 Great job. 825 00:33:03,816 --> 00:33:05,816 Wow! What a battle. That was awesome. 826 00:33:12,057 --> 00:33:13,757 [Guy] All right, judges, this is it. 827 00:33:13,826 --> 00:33:16,360 Night on the Flavortown. 828 00:33:16,461 --> 00:33:18,829 All right, up first, Chef Justin. 829 00:33:18,831 --> 00:33:20,797 Tell us about this decadent dish. 830 00:33:20,799 --> 00:33:23,133 Ah! For the entree today, 831 00:33:23,235 --> 00:33:25,102 instead of fried catfish, we did some nice salmon 832 00:33:25,104 --> 00:33:26,603 and saffron candy grits. 833 00:33:26,605 --> 00:33:29,806 On top of that is some wilted mustard greens. 834 00:33:29,808 --> 00:33:32,809 For my dessert, I did kind of a play on peaches and cream, 835 00:33:32,811 --> 00:33:34,811 some homemade buttermilk biscuits here. 836 00:33:35,848 --> 00:33:36,913 Boom. 837 00:33:36,915 --> 00:33:38,815 Chef Justin, you have presented 838 00:33:38,817 --> 00:33:41,551 the most beautifully plated, elegant dish. 839 00:33:41,620 --> 00:33:43,754 The things that work so well to me about your entree 840 00:33:43,822 --> 00:33:46,723 and scream high-end is that delicate crust 841 00:33:46,725 --> 00:33:48,025 that you got on that salmon 842 00:33:48,027 --> 00:33:50,360 When you eat the grits, I actually taste 843 00:33:50,495 --> 00:33:51,828 your gameplay ingredient, 844 00:33:51,830 --> 00:33:53,463 which is that saffron candy. 845 00:33:54,600 --> 00:33:57,401 For the dessert, this I'm taking home. 846 00:33:57,403 --> 00:34:00,103 But I am missing that saffron candy element there, 847 00:34:00,105 --> 00:34:02,105 and this would have been a great place to put it. 848 00:34:02,107 --> 00:34:03,240 Thank you, chef. 849 00:34:03,308 --> 00:34:04,941 All right. Up next, Chef Tiffani. 850 00:34:04,943 --> 00:34:06,843 -What do you have for us, champ? -I would like a nap, 851 00:34:07,713 --> 00:34:09,312 but, um... 852 00:34:09,314 --> 00:34:10,580 [Tiffani] For my high-end entree, 853 00:34:10,582 --> 00:34:12,716 I started with T-Bone, roasted that, 854 00:34:12,718 --> 00:34:14,718 and the seasoning on the top are my truffle chips, 855 00:34:15,421 --> 00:34:16,953 langoustine and warmed them 856 00:34:16,955 --> 00:34:19,523 in a little bit of red wine vinaigrette on top of that. 857 00:34:19,525 --> 00:34:21,625 The dessert is 858 00:34:21,627 --> 00:34:24,428 a chocolate hazelnut truffle potato chip mousse 859 00:34:24,430 --> 00:34:26,930 sitting on puff pastry. 860 00:34:26,932 --> 00:34:29,332 From a plating point of view, it's exquisite, 861 00:34:29,434 --> 00:34:31,501 both your entree and your dessert. 862 00:34:31,503 --> 00:34:35,238 And I think the truffle chip is integrated really beautifully. 863 00:34:35,340 --> 00:34:39,509 That steak, it's even left to right, top to bottom, it's gorgeous. 864 00:34:39,511 --> 00:34:42,012 [Antonia] I really loved sort of the playfulness of the langoustine, 865 00:34:42,014 --> 00:34:44,147 and it just works so perfect. 866 00:34:44,249 --> 00:34:46,249 I'm gonna move on to the dessert. 867 00:34:46,318 --> 00:34:50,120 I love this idea of this chocolate hazelnut black truffle. 868 00:34:50,122 --> 00:34:51,755 That combo is so unusual 869 00:34:51,823 --> 00:34:53,323 and that's kind of what you're looking for 870 00:34:53,325 --> 00:34:55,125 when you go to somewhere high-end. 871 00:34:55,127 --> 00:34:57,327 I think that the ratio of the puff to the mousse 872 00:34:57,329 --> 00:34:59,796 is a little bit off, so we're... we're getting more of the puff 873 00:34:59,798 --> 00:35:02,299 -and losing the mousse throughout. -Thank you. 874 00:35:02,301 --> 00:35:04,801 All right. Up next, Chef Joe. 875 00:35:04,803 --> 00:35:06,436 Hey, guys. How are we doing? 876 00:35:06,538 --> 00:35:09,940 Doing a dry-aged ribeye, I made a really nice jus with that, 877 00:35:10,041 --> 00:35:11,942 incorporating my champagne. 878 00:35:11,944 --> 00:35:14,244 And then going high-end to me, that's pasta, 879 00:35:14,313 --> 00:35:16,146 so I've made a ricotta gnudi there. 880 00:35:16,181 --> 00:35:17,514 Oh, the dessert. 881 00:35:17,516 --> 00:35:19,249 So I'm calling this tiramisu toast. 882 00:35:19,317 --> 00:35:22,119 And then I rolled it in the ground potato chips as well. 883 00:35:23,422 --> 00:35:26,323 The cook on the steak is beautifully, beautifully cooked. 884 00:35:26,325 --> 00:35:28,658 The way that you cook is really special. 885 00:35:28,727 --> 00:35:31,128 I completely understand how you beat me 886 00:35:31,130 --> 00:35:34,064 -on Tournament of Champions. -That's a huge compliment. 887 00:35:34,166 --> 00:35:37,400 From a plating point of view, it's beautifully put together. 888 00:35:37,402 --> 00:35:40,003 Where I don't think it worked as well in the entree 889 00:35:40,005 --> 00:35:42,506 is putting the champagne and the chips into the gnudi. 890 00:35:42,508 --> 00:35:44,608 I think it became a little more bullet-like 891 00:35:44,610 --> 00:35:47,310 than I think you would want a gnudi to be. 892 00:35:47,312 --> 00:35:49,746 Your dessert is like dessert in a nightcap. 893 00:35:51,116 --> 00:35:54,451 It is boozy as all get out, buddy. 894 00:35:54,520 --> 00:35:55,885 I'm loving every bite of it. 895 00:35:55,887 --> 00:35:58,355 Those potato chips, perfectly crisp and moist on the inside. 896 00:35:58,456 --> 00:35:59,823 -Well done. -[Joe] Thank you. 897 00:35:59,825 --> 00:36:01,725 And not to be outdone, the one and only 898 00:36:01,727 --> 00:36:03,660 dance machine himself, Chef Carlos. 899 00:36:06,131 --> 00:36:07,898 You should never do that again. 900 00:36:07,900 --> 00:36:10,800 [Aarti] No, you should do it all the time. 901 00:36:10,802 --> 00:36:14,137 [Carlos] First off, judges, I saw a beautiful whole branzino, 902 00:36:14,239 --> 00:36:16,406 put a lot of olive tapenade inside the center 903 00:36:16,408 --> 00:36:17,908 and then wrapped it in prosciutto. 904 00:36:17,910 --> 00:36:21,211 And then I also wanted to do a old-fashioned agrodolce. 905 00:36:22,548 --> 00:36:25,882 For my dessert, I wanted this idea of you there with your date, 906 00:36:25,884 --> 00:36:29,152 enjoying this nice, luscious butterscotch budino 907 00:36:29,221 --> 00:36:32,322 that I finished with an old-fashioned caramel. 908 00:36:32,324 --> 00:36:33,790 Oh! Insane. 909 00:36:33,792 --> 00:36:36,426 Chef Carlos, your sauce is your 910 00:36:36,428 --> 00:36:39,963 most successful use of that old-fashioned premix 911 00:36:39,965 --> 00:36:42,499 It's beautiful too, which this is a high-end dish, 912 00:36:42,501 --> 00:36:44,401 so you need to sing to us. 913 00:36:44,403 --> 00:36:46,603 I think the branzino has overcooked a bit 914 00:36:46,605 --> 00:36:48,038 as you've tried to get that crunch, 915 00:36:48,040 --> 00:36:50,607 -which you've got beautifully on the prosciutto. -Thank you. 916 00:36:50,609 --> 00:36:53,410 The dessert, I get the caramel, I get the salt, 917 00:36:53,412 --> 00:36:55,445 where we are missing, which is that key ingredient 918 00:36:55,514 --> 00:36:56,713 which is that old-fashioned 919 00:36:56,715 --> 00:36:58,281 I'd love to see it maybe in just like a cream, 920 00:36:58,283 --> 00:37:00,717 I think that would have been super successful. 921 00:37:00,719 --> 00:37:02,586 Thank you very much. We'll send you back to your kitchens 922 00:37:02,588 --> 00:37:04,254 and we'll call you when we have a final score. 923 00:37:04,323 --> 00:37:06,122 -Great job. Bye-bye. -[Justin] Thank you, chefs. 924 00:37:06,925 --> 00:37:08,758 So, judges, which chef passes 925 00:37:08,827 --> 00:37:11,061 all their courses with the highest grades? 926 00:37:16,935 --> 00:37:19,603 [Guy] Now, chefs, in the first round 927 00:37:19,605 --> 00:37:22,839 points were awarded that will be added to the end of your score. 928 00:37:22,941 --> 00:37:24,941 So, Chef Joe, you got three points. 929 00:37:24,943 --> 00:37:26,743 Chef Tiffani, you got two points. 930 00:37:26,845 --> 00:37:28,311 Chef Justin, you got one point. 931 00:37:28,313 --> 00:37:31,014 Chef Carlos, we know that you've got any type of the egg you want. 932 00:37:31,016 --> 00:37:33,049 Now, over to what we call game one, 933 00:37:33,118 --> 00:37:34,718 that will be the score for your entree, 934 00:37:34,720 --> 00:37:37,320 and game two, that will be the score for your dessert. 935 00:37:37,322 --> 00:37:38,989 All of them will come to the grand total. 936 00:37:38,991 --> 00:37:41,458 Take your shoes off, judges, we're gonna have to count high. 937 00:37:41,526 --> 00:37:43,793 Let's start with our boy, Carlos. Take a look. 938 00:37:43,795 --> 00:37:46,229 Game play, 20 points available, 939 00:37:46,231 --> 00:37:47,697 15 out of 20, 940 00:37:47,699 --> 00:37:49,599 17 out of 20. 941 00:37:49,601 --> 00:37:51,301 And 10 points available in plating 942 00:37:51,303 --> 00:37:53,503 for a total of 39. 943 00:37:53,505 --> 00:37:55,739 -[Guy] Okay? -I can live with that. 944 00:37:55,807 --> 00:37:56,940 [Guy] Chef Justin, 945 00:37:57,409 --> 00:37:59,209 15 out of 20 946 00:37:59,211 --> 00:38:01,211 in your entree for gameplay, 947 00:38:01,213 --> 00:38:04,114 -18 out of 20 for taste... -[Justin] Whoa. 948 00:38:04,116 --> 00:38:06,016 ...8 out of 10 for plating 949 00:38:06,018 --> 00:38:07,817 for a total of 41. 950 00:38:08,720 --> 00:38:09,853 I see you. 951 00:38:11,023 --> 00:38:12,656 Chef Tiffani, 952 00:38:12,757 --> 00:38:15,058 -out of 20 points in gameplay, 16. -[Joe] Ooh. 953 00:38:15,460 --> 00:38:17,160 18 in taste, 954 00:38:17,262 --> 00:38:18,528 -9 in plating... -[Tiffani] Ooh! 955 00:38:18,530 --> 00:38:20,330 -...for a total of 43. -[Tiffani] Ooh! 956 00:38:20,332 --> 00:38:21,731 Yeah! 957 00:38:21,733 --> 00:38:22,899 And Chef Joe. 958 00:38:24,036 --> 00:38:25,835 Gameplay for 16, 959 00:38:25,937 --> 00:38:27,304 18 in taste, 960 00:38:27,306 --> 00:38:29,939 8 in plating, for a 42. 961 00:38:30,008 --> 00:38:31,941 -[Joe] Whoo-hoo! -[Guy] So, 962 00:38:31,943 --> 00:38:33,443 now for your dessert scores. 963 00:38:33,545 --> 00:38:36,012 Chef Carlos, 15 out of 20, 964 00:38:36,014 --> 00:38:37,514 17 out of 20, 965 00:38:37,516 --> 00:38:39,749 -8 out of 10 for a score of 40... -[Tiffani] Nice. 966 00:38:39,851 --> 00:38:42,719 ...for a total of 79. 967 00:38:42,721 --> 00:38:44,220 Yeah, let's give it up. Thank you. 968 00:38:44,790 --> 00:38:46,356 Chef Justin, 969 00:38:46,425 --> 00:38:49,025 15 out of 20 in gameplay, 970 00:38:49,027 --> 00:38:51,361 18 out of 20 in taste, 971 00:38:51,463 --> 00:38:53,196 8 out of 10 in plating 972 00:38:53,198 --> 00:38:55,065 -for a score of 41... -[Carlos] Whoo! 973 00:38:55,133 --> 00:38:57,834 ...and a grand total of 83. 974 00:38:57,903 --> 00:38:59,402 Your one point being added on. 975 00:39:00,305 --> 00:39:03,306 Leaves it up to Tiff and Joe. 976 00:39:03,308 --> 00:39:04,541 Chef Tiff, 977 00:39:05,210 --> 00:39:07,344 14 out of 20 in gameplay, 978 00:39:08,213 --> 00:39:11,047 17 out of 20 in taste, 979 00:39:11,049 --> 00:39:14,017 and 8 out of 10 in plating for your dessert 980 00:39:14,019 --> 00:39:15,919 -for a score of 39... -[Tiffani] Uh. 981 00:39:15,921 --> 00:39:19,055 ...which will bring you to a score of 84, 982 00:39:19,124 --> 00:39:22,659 edging out Chef Justin by one point. 983 00:39:22,728 --> 00:39:24,327 And it all comes down to Joe. 984 00:39:25,097 --> 00:39:26,329 [Joe] Math is hard. 985 00:39:26,331 --> 00:39:30,033 -Out of 20, 17 out of 20 in gameplay... -[Joe] Ooh! 986 00:39:30,135 --> 00:39:32,402 18 out of 20 in taste, 987 00:39:32,404 --> 00:39:34,504 8 out of 10 in plating 988 00:39:34,506 --> 00:39:36,539 -for a score of 43... -[Tiffani] Wow! Nice one. 989 00:39:36,608 --> 00:39:39,008 ...along with your bonus points, get to a score of 88. 990 00:39:39,010 --> 00:39:42,412 [Guy] Congratulations. Chef Joe Sasto! 991 00:39:42,948 --> 00:39:44,147 [all] Whoo! 992 00:39:44,216 --> 00:39:46,082 [Guy] Chef Joe Sasto is the winner. 993 00:39:46,084 --> 00:39:47,250 Congratulations. 994 00:39:47,352 --> 00:39:49,052 It's been a real pleasure to have all three of you, 995 00:39:49,121 --> 00:39:52,021 so, Chef Justin, Chef Tiff, Chef Carlos, 996 00:39:52,023 --> 00:39:53,522 thank you very much and good night. 997 00:39:53,524 --> 00:39:55,525 -[Tiffani] Good night, guys. Thank you. -[Justin] Thank you, chefs. 998 00:39:55,527 --> 00:39:57,127 So today was my first time in Flavortown, 999 00:39:57,129 --> 00:39:58,795 but I, I cooked my butt off 1000 00:39:58,797 --> 00:40:00,730 and I'm excited to come back and do it again. 1001 00:40:00,732 --> 00:40:01,898 [Carlos] Thank you so much. 1002 00:40:01,900 --> 00:40:03,633 I just won TOC three, 1003 00:40:03,702 --> 00:40:05,635 so, I can... It's okay if I like, 1004 00:40:05,704 --> 00:40:07,404 let someone take this one home. 1005 00:40:07,406 --> 00:40:08,905 [Carlos] I loved cooking with you guys. 1006 00:40:08,907 --> 00:40:11,207 You know, maybe my scores were a little bit lower 1007 00:40:11,209 --> 00:40:12,509 than some of the other chefs, 1008 00:40:12,511 --> 00:40:14,944 but, man, did I have a great time. 1009 00:40:17,916 --> 00:40:20,250 Now, chef, because you made a high-end meal, 1010 00:40:20,351 --> 00:40:23,186 we have a luxury prize spree for you. 1011 00:40:23,188 --> 00:40:25,855 Now, I give you 90 seconds 1012 00:40:25,957 --> 00:40:29,125 and you can find five luxury food items here 1013 00:40:29,127 --> 00:40:30,727 -on this list. -Okay. 1014 00:40:30,729 --> 00:40:33,963 Each one of those items would be worth $4,000. 1015 00:40:33,965 --> 00:40:35,965 So I'm gonna go ahead and read these off to you. 1016 00:40:36,034 --> 00:40:38,401 As soon as you know the first one you're looking for, 1017 00:40:38,403 --> 00:40:39,602 you go find it. Ready? 1018 00:40:40,238 --> 00:40:41,905 Musically named mushrooms 1019 00:40:41,907 --> 00:40:44,541 going for $9.99 a pound, 1020 00:40:44,642 --> 00:40:46,309 as soon as you go, the clock starts. 1021 00:40:46,311 --> 00:40:48,011 -[Aarti] Go, go, go, go, go. -[Guy] He's off. 1022 00:40:48,013 --> 00:40:50,113 He's up and running. 1023 00:40:50,115 --> 00:40:51,815 He's looking for trumpet mushrooms. 1024 00:40:51,817 --> 00:40:52,949 [Joe] $9.99. 1025 00:40:53,051 --> 00:40:54,150 We got our trumpets. 1026 00:40:54,252 --> 00:40:57,620 $4,000, cha-ching, in the bag... or the cart. 1027 00:40:57,622 --> 00:40:59,122 Congratulations. 1028 00:40:59,124 --> 00:41:02,826 Our most expensive linguini at $12.99 a box. 1029 00:41:02,828 --> 00:41:04,627 [Antonia] That's an expensive linguini. 1030 00:41:05,730 --> 00:41:06,963 [Guy] Fantastic. 1031 00:41:07,065 --> 00:41:08,965 -[Antonia] Yes! -[Simon] Come on! 1032 00:41:09,033 --> 00:41:12,135 Our most expensive lamb for $21.99 a package. 1033 00:41:12,838 --> 00:41:14,037 [Antonia] Oh, geez. 1034 00:41:15,207 --> 00:41:18,208 All right. Our most expensive frozen seafood 1035 00:41:18,210 --> 00:41:20,743 at $20.99 a box. 1036 00:41:20,812 --> 00:41:23,446 -25 seconds. -[Aarti] Come on, buddy. 1037 00:41:25,617 --> 00:41:28,017 [Joe] $16,000, cha-ching. 1038 00:41:28,019 --> 00:41:32,121 All right. You're looking for that truffle in a can for $14.99. 1039 00:41:32,123 --> 00:41:35,959 Truffles. Where are the canned truffles? 1040 00:41:36,027 --> 00:41:37,327 Oh, my gosh! 1041 00:41:37,429 --> 00:41:39,062 [Guy] Five, four, 1042 00:41:39,130 --> 00:41:40,897 -three... -[Aarti] Come on. He's got it. He's got it. 1043 00:41:40,899 --> 00:41:42,832 [Guy] ...two, one. Stop. 1044 00:41:42,934 --> 00:41:44,801 -[Aarti] No! -[Simon] Oh! 1045 00:41:44,803 --> 00:41:46,302 [Joe] I have no idea. 1046 00:41:46,304 --> 00:41:47,637 That's okay. 1047 00:41:47,739 --> 00:41:50,940 I am a Guy's Grocery Game winner. 1048 00:41:51,009 --> 00:41:53,910 16,000 bucks in a 60-minute competition, 1049 00:41:53,912 --> 00:41:55,912 not too bad for a day's work. 1050 00:41:55,914 --> 00:41:57,614 Joe Sasto, our winner. 1051 00:41:57,616 --> 00:41:59,916 We'll see you next week on triple G. Adios.